New studies evaluating the effects of high-carbohydrate and high-monounsaturated fat diets indicate that patients with type 2 diabetes suffered a modestly raises blood pressure after being exposed to 14 weeks of a high-carbohydrate diet compared to a diet high in monounsaturated fat!
One diet consisted in a high-carbohydrate diet consisting of 55 per cent of calories as carbohydrate, 30 percent as fat, and 10 percent as monounsaturated fat. The other diet consisted in a high-monounsaturated fat diet deriving 40 percent of calories from carbohydrate, 45 percent from fat, and 25 percent from monounsaturated fat.
The research compared the effect of two same-calorie diets among 42 patients with type 2 diabetes, who consumed each diet for 6 weeks, with about 1 week between the two periods. These patients were invited to continue the second diet for 8 weeks more. Eight of them continued on the high-monounsaturated fat diet and 13 continued on the high-carbohydrate diet.
Findings after the first 6-week periods demonstrated that there were no significant differences between both diets in systolic or diastolic blood pressure, the upper and lower numbers on a standard reading, respectively, or in heart rate.
After the 8 week-extension, diastolic blood pressure was 7 points higher than at the end of both 6-week phases, because of the high carbohydrate diet associated, and systolic blood pressure was 6 points higher, and heart rate was higher by 7 to 8 beats per minute.
On the other hand, there was a significant lowering of heart rate compared with the end of the initial 6-week periods during the 8-week extension of the high-monounsaturated fat diet. There was almost no statistical significance between Systolic and diastolic blood pressure that were 3 to 4 points lower after 14 weeks on the high-monounsaturated fat diet.
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Sunday, April 19, 2009
Wednesday, April 8, 2009
More Questionable Foods!
White Flour
Wheat is the most common cereal used throughout the world for making bread. It is a good source of energy. With its essential coating of bran, vitamins and minerals, it is an excellent health-building food.
Wheat is usually ground into flour for use as food. However refined wheat flour constitutes a serious health hazard of the various processed foods being used today for their delicious taste, white flour (maida) is especially harmful.
The colossal loss of vitamins and mineral in refined wheat flour has led to widespread prevalence of constipation and other related disgestine disturbance and nutritional disorders, particularly diabetes. The consumption of white flour is thus an important contributory cause of diabetes, and its aggravation, if the disease has already developed.
White Salt
Common salt or sodium chloride is a major factor in maintaining the acid base equilibrium of the body. It is also essential for the production of hydrochloric acid in the stomach. Thus, while a certain amount of salt essential for the body system, it is required in very small quantities, ranging from 10 to 15 g per day.
Excessive use of salt puts extra burden on the kidneys, may cause high blood pressure, which is closely linked with diabetes. Excessive intake of salt promotes water retention in the body, which in due course may lead to obesity, which is a potent cause of diabetes. Too much salt is thus harmful and may promote or hasten the onset of diabetes.
Salt (sodium chloride) and sodium preservatives are added to most processed foods. A sodium-controlled diet must avoid or limit salted snacks; pickles and many others processed convenience foods.
Tea and Coffee
Drinking tea and coffee is a serious health hazard for the diabetic. The most alkaloid principle in both tea and coffee is caffeine. Caffeine is an addictive drug similar to cocaine in as much as it stimulates the central nervous system. While these effects are short-lived, it has been observed that they lead to withdrawal symptoms of irritability, lethargy, headaches and anxiety.
The daily intake of tea and coffee causes indigestion and gas formation, diarrhea, and constipation. They also increase the blood sugar level, which may lead to diabetes or aggravate its symptoms where the disease is already present.
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Wheat is the most common cereal used throughout the world for making bread. It is a good source of energy. With its essential coating of bran, vitamins and minerals, it is an excellent health-building food.
Wheat is usually ground into flour for use as food. However refined wheat flour constitutes a serious health hazard of the various processed foods being used today for their delicious taste, white flour (maida) is especially harmful.
The colossal loss of vitamins and mineral in refined wheat flour has led to widespread prevalence of constipation and other related disgestine disturbance and nutritional disorders, particularly diabetes. The consumption of white flour is thus an important contributory cause of diabetes, and its aggravation, if the disease has already developed.
White Salt
Common salt or sodium chloride is a major factor in maintaining the acid base equilibrium of the body. It is also essential for the production of hydrochloric acid in the stomach. Thus, while a certain amount of salt essential for the body system, it is required in very small quantities, ranging from 10 to 15 g per day.
Excessive use of salt puts extra burden on the kidneys, may cause high blood pressure, which is closely linked with diabetes. Excessive intake of salt promotes water retention in the body, which in due course may lead to obesity, which is a potent cause of diabetes. Too much salt is thus harmful and may promote or hasten the onset of diabetes.
Salt (sodium chloride) and sodium preservatives are added to most processed foods. A sodium-controlled diet must avoid or limit salted snacks; pickles and many others processed convenience foods.
Tea and Coffee
Drinking tea and coffee is a serious health hazard for the diabetic. The most alkaloid principle in both tea and coffee is caffeine. Caffeine is an addictive drug similar to cocaine in as much as it stimulates the central nervous system. While these effects are short-lived, it has been observed that they lead to withdrawal symptoms of irritability, lethargy, headaches and anxiety.
The daily intake of tea and coffee causes indigestion and gas formation, diarrhea, and constipation. They also increase the blood sugar level, which may lead to diabetes or aggravate its symptoms where the disease is already present.
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Friday, March 27, 2009
Berry Berry Good for You - Diabetes and Berries
Studies show when it comes to better health, you just can’t beat berries.
As delicious as they are nutritious, fresh berries of all kinds are high in vitamin C, fiber, folic acid, and powerful phytochemicals that have been proven to reduce the risk for everything from heart disease to memory loss and cancer.Berries are also terrific to include in a diabetes diet.
While all fruit contains sugar in the form of fructose, at least two servings of healthful fruit should be included in your diabetes meal plan each day. The key to maintaining your blood sugar is to enjoy fruit (like all carbohydrate rich foods) in moderation and to use portion control.
Berries are a great nutritional bargain because in addition to being low in fat and calories, when adjusting for fiber they are the lowest carbohydrate fruits you can eat. This puts them low on the glycemic index (the rate at which they raise your blood sugar) – not only compared to most other fruits – but to many other foods, making it easy to fit berries into a carb-conscious diet.
A Handful of Great Berries
Of all berries, strawberries have the least amount of calories and the lowest carbohydrate density with a slim 45 calories, 11 grams of carbohydrate, and 3 grams of fiber per cup. In fact, according to the diabetic exchange list you may enjoy an entire 1 1/4 cups of sliced strawberries per single fruit serving. What's most impressive is that this serving delivers over 200% of your daily dose of vitamin
Luscious delicate raspberries are the high-fiber berry leader with a whopping 8 grams of fiber in every cup. With only 64 calories and 15 grams of carbohydrate per single cup serving it makes raspberries calorie per calorie one of the highest fiber foods you will find.
Blackberries are simply too good to resist. The diabetic exchange for blackberries is a 3/4 cup serving, but with only 75 calories, 18 grams of carbohydrate and 8 grams of fiber per cup, I say splurge and enjoy the whole cup! Blackberries also deliver 50% of your daily dose of vitamin C and are high in potassium which helps control blood pressure.
Last, but not least, July is National Blueberry Month – and blueberries definitely deserve their own month! A 3/4 cup serving of fresh or frozen blueberries contains only 60 calories, 15 grams of carbohydrate, and 3 grams of fiber, but far more impressive blueberries have more anti-oxidant power than any other fruit on the planet! Great for your eyes, memory and heart they are a true health bargain.
Six Sweet Ways to Enjoy Berries
Make a sundae by layering light yogurt and berries in your favorite parfait glass.
Sweeten cottage cheese with sugar substitute and cinnamon and top with fresh berries.
Add sliced berries to spinach for a delicious and colorful salad.
Blend together reduced calorie cranberry cocktail, frozen berries, and ice, for a terrific fruit freeze.
Blend together fruit, 1 % milk, sugar substitute, and ice for a great fruit "shake".
[Author: Marlene Koch, RD at: http://www.destinationdiabetes.com]
*Sleep Problems? Check out Sleep Help 4u.com
As delicious as they are nutritious, fresh berries of all kinds are high in vitamin C, fiber, folic acid, and powerful phytochemicals that have been proven to reduce the risk for everything from heart disease to memory loss and cancer.Berries are also terrific to include in a diabetes diet.
While all fruit contains sugar in the form of fructose, at least two servings of healthful fruit should be included in your diabetes meal plan each day. The key to maintaining your blood sugar is to enjoy fruit (like all carbohydrate rich foods) in moderation and to use portion control.
Berries are a great nutritional bargain because in addition to being low in fat and calories, when adjusting for fiber they are the lowest carbohydrate fruits you can eat. This puts them low on the glycemic index (the rate at which they raise your blood sugar) – not only compared to most other fruits – but to many other foods, making it easy to fit berries into a carb-conscious diet.
A Handful of Great Berries
Of all berries, strawberries have the least amount of calories and the lowest carbohydrate density with a slim 45 calories, 11 grams of carbohydrate, and 3 grams of fiber per cup. In fact, according to the diabetic exchange list you may enjoy an entire 1 1/4 cups of sliced strawberries per single fruit serving. What's most impressive is that this serving delivers over 200% of your daily dose of vitamin
Luscious delicate raspberries are the high-fiber berry leader with a whopping 8 grams of fiber in every cup. With only 64 calories and 15 grams of carbohydrate per single cup serving it makes raspberries calorie per calorie one of the highest fiber foods you will find.
Blackberries are simply too good to resist. The diabetic exchange for blackberries is a 3/4 cup serving, but with only 75 calories, 18 grams of carbohydrate and 8 grams of fiber per cup, I say splurge and enjoy the whole cup! Blackberries also deliver 50% of your daily dose of vitamin C and are high in potassium which helps control blood pressure.
Last, but not least, July is National Blueberry Month – and blueberries definitely deserve their own month! A 3/4 cup serving of fresh or frozen blueberries contains only 60 calories, 15 grams of carbohydrate, and 3 grams of fiber, but far more impressive blueberries have more anti-oxidant power than any other fruit on the planet! Great for your eyes, memory and heart they are a true health bargain.
Six Sweet Ways to Enjoy Berries
Make a sundae by layering light yogurt and berries in your favorite parfait glass.
Sweeten cottage cheese with sugar substitute and cinnamon and top with fresh berries.
Add sliced berries to spinach for a delicious and colorful salad.
Blend together reduced calorie cranberry cocktail, frozen berries, and ice, for a terrific fruit freeze.
Blend together fruit, 1 % milk, sugar substitute, and ice for a great fruit "shake".
[Author: Marlene Koch, RD at: http://www.destinationdiabetes.com]
*Sleep Problems? Check out Sleep Help 4u.com
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