Avoid or Control Diabetes with Low Glycemic Foods

Posted on December 22, 2008. Filed under: wellbeing |

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So many of us have been misguided by the many different approaches to insulin resistance, leptin resistance (both insulin and leptin resistance is an indication of prediabetes) and diabetes itself. We have been told by some to eat high fibre diets, to eat a ‘balanced’ diet, to eat carbs to avoid carbs  and on and on…

I for one have written two books on these health challenges of the 21st century and they are available for immediate download HERE and will be available in the new year as a part of our new Vibrational Weightloss Program soon to be introduced on our soon to be overhauled site in the new year (we will be working hard on it over the new year just for you).

Back to diets and diabetes, the best approach is to eat lots of fresh vegetables and fruit (these are carbohydrates too) for without carbohydrates in some form our muscles and brain cannot work efficiently. Add in some high quality protien, some good fats and last in small amounts add in some of the other carbs: Grains – ONLY wholegrains and in very small amounts.

As for high fibre if your dietician is still promoting this approach to you read this information on a study done to test this theory out from Medical News Today:

“The advice on the low glycemic diet suggested patients ate more: beans, peas, lentils, pasta, rice boiled briefly, low glycemic index bread such as pumpernickel, rye pitta, and quinoa and flaxseed, and cereals such as large flake oatmeal and oat bran.

The advice on the high cereal fiber diet suggested patients ate more: “brown” or whole grain foods such as whole grain bread, whole grain breakfast cereal, brown rice, potatoes with skins, whole wheat bread and crackers.

Both diets also emphasized fruit and vegetables.

Each patient’s blood was tested for blood glucose and cardiovascular risk factors before and after they went on the diet.

The researchers found:

  • Levels of glycated hemoglobin A1c (HbA1c), a way of testing blood glucose using red blood cells, went down by 0.5 per cent absolute units in the low-glycemic diet compared to 0.18 decrease in the high-cereal fiber diet.
  • An increase of high-density lipoprotein (HDL) cholesterol, the so-called “good” cholesterol or HDL-C, in the low-glycemic index diet of 1.7 mg/dL.
  • This compared with a decrease of HDL-C in the high-cereal fiber diet of 0.2 mg/dL.
  • There was a greater reduction in the ratio between “bad” cholesterol (low density lipoprotein cholesterol or LDL-C) and good cholesterol (LDL -C:HDL-C) in the low-glycemic index diet group compared with the high-cereal fiber diet group.

The authors concluded that:

“In patients with type 2 diabetes, 6-month treatment with a low-glycemic index diet resulted in moderately lower HbA1c levels compared with a high- cereal fiber diet.”

They wrote that:

“Lowering the glycemic index of the diet improved glycemic control and risk factors for coronary heart disease (CHD). ”

These findings have important implications for treating patients with diabetes where it is important to have tight glycemic control without complications, they added, explaining that although:

“The reduction in HbA1c was modest … we think it has clinical relevance.”

“Low-glycemic index diets may be useful as part of the strategy to improve glycemic control in patients with type 2 diabetes taking antihyperglycemic medications,” they added.

The authors explained that drugs to improve glycemic control in patients with type 2 diabetes often fail to address cardiovascular risk factors. They said that the ability of diet to address both glycemic control and reduce CHD risk increases the relevance of this type of treatment, especially for patients like the ones in this study who were overweight and also taking statins to reduce CHD risk.”

Be Fit! Be Well! do it online…

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