What Happens to Your Body When You Drink Coke
Showing posts with label Blood sugar. Show all posts
Showing posts with label Blood sugar. Show all posts
Friday, 29 October 2021
Wednesday, 27 November 2019
Five Healthy Benefits of Drinking Black Tea
It’s one of the most popular drinks in the world. About 80% of tea drinkers choose black tea.1 It’s rich in antioxidants, nutrients, and amino acids. The result? A drink with major health benefits…from strengthening bones to preventing heart disease.
INH Research
https://www.institutefornaturalhealing.com/2014/12/five-healthy-benefits-of-drinking-black-tea/
INH Research
Here are five healthy benefits of drinking black tea:
1. Strengthens Bones: Studies show that black tea helps improve bone density. One study revealed higher bone density in daily drinkers than people who didn’t drink it.2 It’s the polyphenols that deliver this benefit.
Black tea can also help save your teeth. The antioxidants in it can kill bacteria. The kind that cause gum disease and tooth decay. Researchers found that three cups of it a day can fight off Streptococcus mutans and Lactobacillus. Even people who took tooth-rotting sugar in their tea saw some protective benefit… But we recommend you skip it completely.3
2. Improves Heart Health: Drinking a daily serving of black tea can reduce your stroke risks by up to 21%.4 One study found it helped lower total triglyceride levels by about 36% in three months.5 This is because it’s rich in theaflavins and thearubigins. You won’t find these compounds in green tea.
This same study also found over a 400% increase in the antioxidant concentration of subjects’ blood. More antioxidant power means less inflammation and oxidative stress. But there’s another benefit researchers found in this study…
3. Balances Blood Sugar: Researchers also revealed that black tea can decrease blood sugar levels by nearly 20%. It’s not surprising that other studies link black tea to a reduction in diabetes risk.6 One of them found that drinking this tea may help lower type 2 diabetes risk by as much as 70%.7 Another study revealed that four daily cups of black tea can reduce inflammation and oxidation in type 2 diabetics.8
4. Prevents Lung Damage: A team of researchers in India compared the lung-protective benefits of black tea in guinea pigs. After a week of testing, they found animals that drank water developed lung damage when exposed to cigarette smoke. But not the black tea group.
The guinea pigs that drank black tea didn’t experience oxidative stress or inflammation when they were exposed. This doesn’t mean drinking a ton of black tea can reverse the lung damage smoking causes… But it does suggest protection from secondhand smoke and toxin exposure.9
5. Reduces Cell Death: When important cells start to deteriorate and die in your body, it means serious trouble. Conditions like Alzheimer’s, Parkinson’s, and Lou Gehrig’s disease. But black tea can help prevent neurodegenerative diseases…
A study from China found drinking it helped to lower risk of developing Parkinson’s disease. Researchers observed that subjects who drank the most saw a 29% reduction in risk. Yet green tea didn’t have this effect. This means black tea’s compounds may be unique when it comes to protecting your brain.10
To get the most health benefits from black tea, drink it in its natural, organic state. Don’t buy the sweetened or flavored varieties. And don’t steep it for too long. This may minimize the health benefits. You can find quality black tea in most health stores and online.
References:
1http://www.teausa.com/14655/tea-fact-sheet
2http://www.telegraph.co.uk/health/3356550/Healthy-drinking-Tea-total.html
3http://www.dailymail.co.uk/health/article-2401287/Teas-dental-benefits-Black-tea-combats-bacteria-linked-tooth-decay-gum-disease.html
4http://www.ncbi.nlm.nih.gov/pubmed/19228856
5http://www.sciencedirect.com/science/article/pii/S0091743511004877
6http://www.berkeleywellness.com/healthy-eating/food/article/tea-benefits-research-wrap
7http://www.ncbi.nlm.nih.gov/pubmed/19259345
8http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4055352/
9http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1802835/
10http://aje.oxfordjournals.org/content/167/5/553.full
1http://www.teausa.com/14655/tea-fact-sheet
2http://www.telegraph.co.uk/health/3356550/Healthy-drinking-Tea-total.html
3http://www.dailymail.co.uk/health/article-2401287/Teas-dental-benefits-Black-tea-combats-bacteria-linked-tooth-decay-gum-disease.html
4http://www.ncbi.nlm.nih.gov/pubmed/19228856
5http://www.sciencedirect.com/science/article/pii/S0091743511004877
6http://www.berkeleywellness.com/healthy-eating/food/article/tea-benefits-research-wrap
7http://www.ncbi.nlm.nih.gov/pubmed/19259345
8http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4055352/
9http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1802835/
10http://aje.oxfordjournals.org/content/167/5/553.full
https://www.institutefornaturalhealing.com/2014/12/five-healthy-benefits-of-drinking-black-tea/
Friday, 1 November 2019
Turmeric Extract May Prevent, Even Reverse Diabetes (Type 1 and 2)
This spice may be a powerful therapeutic intervention for more than just type 2 diabetics. It may have a role in reversing pancreatic damage in insulin-dependent, type 1 diabetics ...
IN BRIEF
Reflect On:
What if the long sought after "cure" for diabetes was as safe,
affordable, and accessible as a spice sitting in your kitchen cupboard?
Articles from:
https://www.greenmedinfo.health/blog/turmeric-extract-may-prevent-even-reverse-diabetes-type-1-and-2
The Facts:
This article was written by Sayer Ji, founder of Greenmedinfo.com where it was originally published. Posted here with permission.
This article was written by Sayer Ji, founder of Greenmedinfo.com where it was originally published. Posted here with permission.
(This article is from: https://www.collective-evolution.com/2019/10/07/turmeric-extract-may-prevent-even-reverse-diabetes-type-1-and-2/ )
Reflect On:
What if the long sought after "cure" for diabetes was as safe,
affordable, and accessible as a spice sitting in your kitchen cupboard?
“Leave your drugs in the chemist’s pot if you can cure the patient with food.” -Hippocrates, 420 BC
Slowly but surely the world is waking up to the reality that diabetes is not only a preventable but a reversible condition, and that the drug-based model of symptom suppression and disease management has fatal flaws. For instance, some of the drugs used to treat type 2 diabetes actually increase the risk of death, with a recent study showing GMO insulin given to type 2 diabetics may lead to the development of so-called “double diabetes“: type 2 and type 1 diabetes, together. Clearly, if medicine can’t at least abide by its founding principle to “do no harm,” it must seek the answer somewhere other than from the “chemist’s pot.”
As the pharmaceutically-driven medical paradigm continues to lose adherents by the droves, and the public seeks a system that identifies and resolves the root causes of disease, interest is growing in the use of natural substances and lifestyle modifications to prevent and treat blood sugar disorders. And unlike a few decades ago, where most of the evidence for “natural healing” was anecdotal, there are now thousands of studies on hundreds of natural substances and therapeutic activities that may ameliorate blood sugar disorders and their complications. You can check out a good portion of the relevant research on the topic on GreenMedInfo.com’s blood sugar disorder database.
While plants like cinnamon and gymnema sylvestre have received plenty of attention for diabetes over the years, one special plant extract that is beginning to stand out from the crowd as being exceptionally valuable as an anti-diabetic agent is turmeric. There are, in fact, 21 articles on turmeric’s value in type 2 diabetes on our database alone.
Turmeric’s primary polyphenol curcumin is the main compound in the plant that has been researched for it’s blood sugar regulating properties. One particularly striking study, published in the American Diabetic Association’s own journal, Diabetes Care, found turmeric extract to be 100% effective in preventing pre-diabetics from developing type 2 diabetes — a feat of prevention that no FDA approved drug for type 2 diabetes has yet come even close to accomplishing.
Turmeric Extract May Reverse Pancreatic Damage In Type 1 Diabetes
It turns out that this spice may be a powerful therapeutic intervention for more than just type 2 diabetics. Pre-clinical research now reveals it may have a role in reversing pancreatic damage in insulin-dependent, type 1 diabetics, who are routinely told that their condition can not be cured. Type 1 diabetics are rarely educated to the fact that the root cause of their disorder can be addressed: namely, that the deficiency and/or dysfunction of the beta cells in the pancreas responsible for producing insulin can be repaired, as well as the autoimmune issues at the heart of the problem.
Back in 2013, an exciting study published in the journal Diabetology & Metabolic Syndrome titled, “The effect of a novel curcumin derivative on pancreatic islet regeneration in experimental type-1 diabetes in rats (long term study),” found that diabetic rats who received a novel water-soluble, high concentrate (53.21%) curcumin derivative orally for 40 days showed an improvement of their plasma glucose, insulin and C-peptide (a marker for the health and insulin producing capability of the beta cells) levels, that began after about 4 months, and continued to improve until the 10 month mark, when their values were almost completely normalized and evidence of significant pancreatic regeneration could be observed. The researchers concluded the novel curcumin derivative (NCD): “…possesses antidiabetic actions and enhanced pancreatic islets regeneration.”
The daily dose used in this rodent study (80 mg/kg) was the body weight equivalent of 6,400 mg or 6.4 grams of curcumin for an average North American male adult (80 kilograms/176 lbs). Rodent and human physiology is, of course, radically different, but significant crossovers nonetheless do exist. In another article, titled “Why Turmeric May Be the Diseased Liver’s Best Friend,” we reviewed research indicating that turmeric may help to reverse damage in and even regenerate the diabetic liver, as well as safety literature on what is a safe human dose:
“A 2001 study in cancer patients reported that quantities of curcumin up to 8 g, administered per day for three months, were not toxic and resulted in significant anti-cancer properties in a number of those treated.[5] Considering that turmeric is only 3-4% curcumin by weight, this implies that a larger quantity of turmeric can be consumed safely, as well.”
Given that organ transplantation (pancreatic islet transplants) is exceedingly expensive and prohibitive due to a lack of donor material and the potential for rejection by the host, the notion that a safe, affordable, and non-prescription spice extract like curcumin may have significant therapeutic value and may even regenerate damaged pancreatic tissue, is truly exciting. That said, it should be noted that since curcumin is not patentable, it is unlikely the 800 million dollars or more needed to fund the requisite clinical trials needed to obtain FDA drug approval will materialize. Because the so-called “evidence” needed to justify the use of a new treatment is locked behind an insurmountably high paywall, don’t count on randomized, controlled, trials being performed on this “natural cure” in the near or distant future.
In this study, the authors surmised that the ameliorative effects curcumin treatment on type 1 diabetic rodents observed were the result of beta cell regeneration and they explained the theory behind how this works:
“Each tissue or organ is believed to contain a small sub-population of cells that is capable of self-renewal and has the ability to give rise to each mature cell type [47]. Thus, one of the most promising sources of beta cells might be pancreatic stem cells.”
The researchers theorized that curcumin likely produces,
“…a favorable systemic and pancreatic environment to foster bone marrow transplantation and islet neogenesis. Accordingly, administration of curcumin; as an established anti-inflammatory and immune modulatory drug; would likely boost and preserve the process of islet regeneration; which was evidently proven true in this study.”
Curcumin’s “immunomodulatory” benefit in type 1 diabetes, also known as autoimmune diabetes, appears to be based on it reducing the activity of the host immune system in attacking self-structures. In fact, another recent study, published in 2014 in the journal Clinical and Experimental Immunology titled, “Curcumin ameliorates autoimmune diabetes. Evidence in accelerated murine models of type 1 diabetes,” found that curcumin down-regulates the T cell response that destroys pancreatic beta cells, resulting in an improvement in autoimmune or type 1 diabetes.
It is important for the reader to know that curcumin is not a magic bullet; nor is it the only natural substance studied to have potential beta cell regenerative properties. Indeed, pancreatic regeneration has been induced experimentally for at least 23 different natural substances. We have a keyword dedicated to indexing relevant research on the topic here: beta cell regeneration. We’ve highlighted 10 of the most compelling ones in our article, “10 Natural Substances That Could Help Cure Type 1 Diabetes.”
As the research continues to accumulate on the value of natural substances for disease prevention and treatment, it is clear the future of medicine will rely on returning to the wisdom of the ancients, where Hippocrates’ fundamental principle that one can “cure the patient with food” is once again passionately embraced.
Are you a health professional or just a serious research geek? Interested in taking your the GreenMedInfo experience to the next level? Learn about our GMI pro membership features, which includes access to our research PDF database of over 100,000 documents. Learn More Here.
Originally published: 2015-08-30
Article updated: 2019-09-06
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Link to the original article
https://www.collective-evolution.com/2019/10/07/turmeric-extract-may-prevent-even-reverse-diabetes-type-1-and-2/Articles from:
Key Research Topics
Sunday, 6 October 2019
Barley - an underused source of phytochemicals, fiber, and minerals. Life Extension
Providing blood glucose stabilization, cardiovascular protection, and cancer prevention, this ancient grain satisfies more than just the palate.
December 2008
Barley may be one of the oldest grains on earth, having first been used by the Egyptians 10,000 years ago and later brought to America by Christopher Columbus in 1494. Despite its long history, barley has not gained the same popularity as a dietary staple in the US as wheat or oats.1 Now, as the medical community unearths more and more exciting health benefits of consuming barley, this fact may soon change.
Rich in phytochemicals, fiber, and minerals that ward off a plethora of diseases, substituting your usual grain of choice with barley may confer an array of health benefits, ranging from balanced blood sugar levels to protection against cardiovascular disease and cancer.
Keeping Blood Sugar Levels Balanced
In barley's arsenal of components that make it a healthful superfood, the blockbuster stand-out is a particular kind of soluble fiber called beta-glucan. Similar to another fiber called pectin in consistency, beta-glucan is a viscous fiber that our bodies can't digest. By binding with water, beta-glucan slows the rate that food moves through the digestive system, tempering the body's glucose and insulin responses after a meal.2
While beta-glucan is present in the cell walls of barley, oats, yeast, bacteria, algae, and mushrooms, barley and oats are the richest sources of beta-glucan among the grains.3 Yet emerging evidence suggests that barley might be even more beneficial than oats when it comes to modulating blood sugar.
In fact, in one study comparing the insulin and glucose response in overweight women to barley and oats, researchers actually found "peak glucose and insulin levels after barley were significantly lower than those after glucose or oats." The researchers tested a variety of forms of the grains (from oat flour and oatmeal to barley flour and barley flakes) and discovered that while the particle size had little effect on the glycemic responses, "the high soluble fiber content of this barley appeared to be a factor in the greater reduction observed."4 This is exciting news not just for those who suffer from diabetes. It also shows barley's promising effects on anyone who's at risk for metabolic syndrome.
Thwarting Heart Disease
Studies suggest that barley can lessen your risk of cardiovascular diseases by hindering the amount of cholesterol absorbed by the intestines. Cardiovascular disease prevention is an established benefit of whole-grain fiber intake. Again, the soluble fiber called beta-glucan in barley appears to be the secret weapon.
Beta-glucan likely acts via numerous mechanisms to promote healthy blood lipid levels. By increasing the volume and viscosity of the intestinal contents, beta-glucan may help reduce the amount of dietary cholesterol absorbed through the intestinal epithelium. Beta-glucan also increases the excretion of bile acids into the intestines. Since oxidized cholesterol comprises bile acids, this has the net effect of lowering serum cholesterol levels.5
Increasing dietary intake of beta-glucan helps to lower low-density lipoprotein (LDL) as well as total cholesterol in men and women.6,7 Barley appears to be more effective in lowering blood cholesterol than other whole grains like wheat and rice because of its high beta-glucan content.7-11
One study found that moderately hypercholesterolemic subjects who consumed 3 or 6 grams of beta-glucan from barley demonstrated decreased levels of total cholesterol. Men and postmenopausal women derived the greatest benefits from beta-glucan.12
Barley has also been shown to lower blood pressure, an important risk factor for cardiovascular disease and stroke. One five-week study found that men who replaced 20% of their energy intake with whole grains like barley experienced reductions in systolic, diastolic, and mean arterial pressure.13
The FDA has determined that foods containing barley may now carry a qualified health claim that they reduce the risk of coronary heart disease when combined with a diet low in cholesterol and saturated fat. Whole-grain barley and dry milled barley products must contain at least 0.75 grams of soluble fiber per serving in order to make this health claim.14
A research meta-analysis determined that each 10 gram increase in total dietary fiber intake produced a 14% reduction in all coronary events and a 27% decrease in the risk of coronary death.15
Cancer Protection
Barley is also rich in phytonutrients known as lignans, compounds that appear to help ward some cancers.16 Specifically, the dominant lignan that occurs naturally in barley is called 7-hydroxymatairesinol.16 Lignans appear to have a protective effect against some cancers because they are metabolized by beneficial bacteria in the colon into enterolactone and enterodiol, two substances that have mild estrogen-like effects.17 Increasing dietary intake of whole grains represents an important strategy to boost serum levels of enterolactones.18,19
An important German study found that women with the highest plasma levels of enterolactone had a remarkable 62% lower risk of premenopausal breast cancer, compared with women with the lowest plasma levels.20
Men may similarly benefit from increasing their dietary intake of lignans. A study analyzing blood enterolactone levels in men with prostate cancer versus healthy controls found that men with the highest enterolactone levels were 82% less likely to have prostate cancer.21
Keeping high blood levels of enterolactones by upping your intake of barley and other whole grains could thus help thwart cancers, particularly hormone-dependent cancers.
Gastrointestinal Health Benefits
Barley is a rich source of both soluble and insoluble fiber, both of which may benefit gastrointestinal health.
The insoluble fiber found in barley binds with water to add bulk to stools, thus promoting more regular bowel movements.22
Some of the soluble fiber found in barley is digested by colonic bacteria to produce short-chain fatty acids, which may help promote bowel health.22 In fact, germinated barley products are undergoing investigation for their ability to help soothe colonic mucosa in the painful inflammatory bowel disease known as ulcerative colitis.23
Enjoying Barley
Barley is available in numerous forms, including hulled barley kernels, flakes, grits, pearls, and ground flour. Whole-grain barley kernels contain more fiber and nutrients than the more common pearled barley. Pearled barley is smoother because it's been scrubbed clean of the healthful outer husk and bran layer in the refining process. Hulled barley not only has retained all the nutrients in the outer husk and bran layer, but it also has a nuttier flavor. Hulled barley requires a longer cooking time than pearled barley, however. Pearled barley is still an excellent dietary choice, providing 3 grams of fiber per ½ cup serving, compared with only 1.75 grams of fiber in ½ cup of long-grain brown rice.24 Nutrient powders rich in beta-glucans are also available.
Store uncooked barley in an airtight container in a cool place.
Add cooked barley kernels to soups, stews, salads, and casseroles. Substitute cooked barley kernels or pearls for rice in your favorite recipe. Cooked barley flakes or grits make a delicious hot cereal similar to oatmeal. Substitute some of the white or wheat flour in baked breads and desserts with barley flour to add flavor and fiber.
Conclusion
Barley's amazing properties make it no surprise that this grain would have endured for millennia. But what is striking is the fact that Americans have been slow to embrace barley as they have wheat, corn, rice, and oats. Fortunately, as new research unveils more and more ways that barley can be a healthful addition to your diet, it will become a more pervasive staple to our diets. And check out the recipe on this page from the National Barley Foods Council. At just under 300 calories per serving, this salad is worth making tonight!
If you have any questions on the scientific content of this article, please call a Life Extension Health Advisor at 1-800-226-2370.
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References | |||||||||||||||||||||||||||||||||||||||||||
1. Available at: http://www.aaccnet.org/cerealfoodsworld/samplepdfs/CFW-51-0004.pdf. Accessed August 11, 2008.
2. Granfeldt Y, Liljeberg H, Drews A, Newman R, Bjorck I. Glucose and insulin responses to barley products: influence of food structure and amylose-amylopectin ratio. Am J Clin Nutr. 1994 May;59(5):1075-82.
3. Behall KM, Scholfield DJ, Hallfrisch JG, Liljeberg-Elmstahl HG. Consumption of both resistant starch and beta-glucan improves postprandial plasma glucose and insulin in women. Diabetes Care. 2006 May;29(5):976-81.
4. Behall KM, Scholfield DJ, Hallfrisch J. Comparison of hormone and glucose responses of overweight women to barley and oats. J Am Coll Nutr. 2005 Jun;24(3):182-8.
5. Leinonen KS, Poutanen KS, Mykkanen HM. Rye bread decreases serum total and LDL cholesterol in men with moderately elevated serum cholesterol. J Nutr. 2000 Feb;130(2):164-70.
6. Behall KM, Scholfield DJ, Hallfrisch J. Effect of beta-glucan level in oat fiber extracts on blood lipids in men and women. J Am Coll Nutr. 1997 Feb;16(1):46-51.
7. Keenan JM, Goulson M, Shamliyan T, et al. The effects of concentrated barley beta-glucan on blood lipids in a population of hypercholesterolaemic men and women. Br J Nutr. 2007 Jun;97(6):1162-8.
8. Lupton JR, Robinson MC, Morin JL. Cholesterol-lowering effect of barley bran flour and oil. J Am Diet Assoc. 1994 Jan;94(1):65-70.
9. Behall KM, Scholfield DJ, Hallfrisch J. Diets containing barley significantly reduce lipids in mildly hypercholesterolemic men and women. Am J Clin Nutr. 2004 Nov;80(5):1185-93.
10. Behall KM, Scholfield DJ, Hallfrisch J. Lipids significantly reduced by diets containing barley in moderately hypercholesterolemic men. J Am Coll Nutr. 2004 Feb;23(1):55-62.
11. Adam A, Lopez HW, Tressol JC, et al. Impact of whole wheat flour and its milling fractions on the cecal fermentations and the plasma and liver lipids in rats. J Agric Food Chem. 2002 Oct 23;50(22):6557-62.
12. Available at: http://www.ars.usda.gov/research/publications/publications.htm?seq_no_115=185932. Accessed August 8, 2008.
13. Available at: http://www.ars.usda.gov/research/publications/publications.htm?SEQ_NO_115=139663. Accessed August 8, 2008.
14. Available at: http://www.fda.gov/bbs/topics/NEWS/2006/NEW01375.html. Accessed August 11, 2008.
15. Pereira MA, O'Reilly E, Augustsson K, et al. Dietary fiber and risk of coronary heart disease: a pooled analysis of cohort studies. Arch Intern Med. 2004 Feb 23;164(4):370-6.
16. Smeds AI, Eklund PC, Sjoholm RE, et al. Quantification of a broad spectrum of lignans in cereals, oilseeds, and nuts. J Agric Food Chem. 2007 Feb 21;55(4):1337-46.
17. Thompson LU. Experimental studies on lignans and cancer. Baillieres Clin Endocrinol Metab. 1998 Dec;12(4):691-705.
18. Jacobs DR Jr, Pereira MA, Stumpf K, Pins JJ, Adlercreutz H. Whole grain food intake elevates serum enterolactone. Br J Nutr. 2002 Aug;88(2):111-6.
19. Johnsen NF, Hausner H, Olsen A, et al. Intake of whole grains and vegetables determines the plasma enterolactone concentration of Danish women. J Nutr. 2004 Oct;134(10):2691-7.
20. Piller R, Chang-Claude J, Linseisen J. Plasma enterolactone and genistein and the risk of premenopausal breast cancer. Eur J Cancer Prev. 2006 Jun;15(3):225-32.
21. Hedelin M, Klint A, Chang ET, et al. Dietary phytoestrogen, serum enterolactone and risk of prostate cancer: the cancer prostate Sweden study (Sweden). Cancer Causes Control. 2006 Mar;17(2):169-80.
22. Trepel F. Dietary fibre: more than a matter of dietetics. I. Compounds, properties, physiological effects. Wien Klin Wochenschr. 2004 Jul 31;116(14):465-76.
23. Bamba T, Kanauchi O, Andoh A, Fujiyama Y. A new prebiotic from germinated barley for nutraceutical treatment of ulcerative colitis. J Gastroenterol Hepatol. 2002 Aug;17(8):818-24.
24. Available at: http://www.barleyfoods.org/nutrition.html. Accessed August 8, 2008.
25. Hallfrisch J, Facn, Behall KM. Mechanisms of the effects of grains on insulin and glucose responses. J Am Coll Nutr. 2000 Jun;19(3 Suppl):320S-5S.
26. Available at: http://www.mypyramid.gov/pyramid/grains_why_print.html. Accessed August 8, 2008.
27. Available at: http://www.sciencedaily.com/releases/2007/05/070509161030.htm. Accessed August 8, 2008.
28. Liu S, Manson JE, Stampfer MJ, et al. A prospective study of whole-grain intake and risk of type 2 diabetes mellitus in US women. Am J Public Health. 2000 Sep;90(9):1409-15.
29. Fung TT, Hu FB, Pereira MA, et al. Whole-grain intake and the risk of type 2 diabetes: a prospective study in men. Am J Clin Nutr. 2002 Sep;76(3):535-40.
30. Available at: www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl. Accessed August 8, 2008.
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Thursday, 2 August 2018
Keep AWAY from the cornflakes: Even 'healthy' people experience dangerous blood sugar spikes after a bowl of cereal, study shows
- New continuous blood glucose monitors reveal a stream instead of a snapshot of blood sugar levels throughout the day
- Even those considered 'healthy' had significant spikes in their levels after eating certain foods, like carbohydrates
- These spikes have been linked to cardiovascular risks
- Stanford University study authors created three new categories of non-diabetic people who 'misregulate' glucose
- About 80 percent of people had significant spikes after eating cornflakes and milk for breakfast
Your morning bowl of cornflakes may be sending your blood sugar into the stratosphere, new research suggests.
Everyone's blood glucose levels ebb and flow throughout the day based on our activity levels, they kind and quantity of calories we consume, metabolism and much more.
People who have diabetes or prediabetic are most classically defined by their bodies' struggle to regulate glucose.
But a new Stanford University study has revealed that even most people who would otherwise be considered 'healthy' have significant glucose spikes throughout the day - especially if their first meal is cornflakes and milk.
A spoonful of high blood sugar: Stanford University tests of continuous blood sugar monitors revealed high spikes in glucose levels after 'healthy' people eat cornflakes with milk
The discovery was an unexpected result of the institution's tests of new constant glucose monitoring devices.
With older glucose monitors, doctors have typically recommended that people with type one diabetes test their blood any where from four to 10 times a day. Those with type two most commonly measure their levels after each meal and once before bed.
But continuous monitors, typically consisting of a tiny implant just beneath the skin that transmits to a phone or watch, give a comprehensive view of glucose fluctuations, rather than a series of snapshots.
'Soon, you're going to see a lot more of them, they're going to be incredibly widespread,' much like fitness trackers such as the Apple Watch or Fitbit, senior study author Dr Michael Snyder told Daily Mail Online.
As he and his team followed a group of study participants - some 'healthy,' others prediabetic and others diabetic - for four years, they saw something surprising.
'Lots of 'normal' people spiked very high, as high as diabetics,' said Dr Snyder.
'There are a lot of people running around with spiking glucose levels who have no idea that these spikes have been associated with cardiovascular disease and things like that.'
Based on the treasure trove of information that Dr Snyder and his team gathered from the glucose monitors on their 57 subject, they categorized people into three self-explanatory groups: high spikers, medium spikers and low spikers.
These spikes occurred after people at all kinds of foods, and it seems that not everyone experiences the same extremity of spike with the same foods.l
Of course, most people with diabetes or who were prediabetic - meaning have somewhat elevated blood glucose in general and are already somewhat insulin resistant - fit into the 'high spiker' category.
But so did many people who previously thought they were in the normal range.
Earlier this year, Swedish researchers described five types (or 'clusters' as they called the groups) of type two diabetes.
Dr Snyder thinks that his research suggests we need more granular divisions still in order to properly diagnose and treat people as individuals.
'That's just the tip of the iceberg,' he said.
'We think there are many more. Their number is five, and I think that's going to expand as we try to really pick people apart for what's wrong with them glucose-wise.'
Doing so could help to really fine tune treatment and dietary plans to optimize glucose levels for everyone - not just those who have been traditionally considered diabetic.
But good starting place for us all might be to cut the cereal out of our morning routine, the Stanford study, published in Plos, suggests.
Dr Snyder's team separated out a subgroup of 30 participants and put them on a controlled diet. For their research purposes, the most important meal of the day was breakfast (when the 'tank is on empty,' and the leftovers of the last meal are most likely to have already been metabolized).
The participants alternately ate a protein bar, a peanut butter sandwich or cornflakes with milk.
Surprisingly, it was the cornflakes and milk that sent most people's blood sugar through the roof. In fact, 80 percent of people experienced high spikes after eating the seemingly simple breakfast.
Dr Snyder aims to figure out what distinguishes high spikers from low ones, and how extensive the health benefits of keeping glucose spikes to a minimum are.
But for now there is at least one quite clear take away from the study: 'The data are right in front of you, 80 percent of people are spikers, so can’t say I’d run around endorsing eating cornfalkes with milk. I'm not sure that would be in anyone's best interest,' Dr Snyder said.
http://www.dailymail.co.uk/health/article-6008603/Even-healthy-people-experience-dangerous-blood-sugar-spikes-bowl-cereal-study-shows.html
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