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Nutrition

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Corn Helps Type 2 Diabetes, Kidney Complications Posted: Tuesday, September 25, 2012

A purple corn variety found in Chile and Peru has been shown to possess some antidiabetic properties that may prove helpful in type 2 diabetes and associated kidney complications.

Fructose Consumption Impairs Insulin Sensitivity Posted: Tuesday, September 18, 2012

Fructose and sucrose worsen lipid profiles compared with similar amount of glucose.

New Analysis Touts Low Carb Diets Posted: Sunday, September 09, 2012

A new analysis from Duke University found that those on a low carb diet lost 18 pounds.

Cooking Methods Can Affect Diabetes Risk Posted: Friday, August 31, 2012

It's not just about what patients eat but how they prepare their food that can have an impact on their risk of diabetes.

Tasty Berries Decrease Blood Sugars Posted: Wednesday, August 29, 2012

Scientists have found compounds that inhibit enzymes responsible for carbohydrate absorption and assimilation similar to the alpha-glucosidase inhibitors. And that could mean a tasty way to help people with diabetes decrease their blood sugar.

Cocoa Can Boost Cognitive Function Posted: Wednesday, August 22, 2012

By improving glucose-insulin metabolism, regular consumption of cocoa flavonol may improve cognitive function in older adults with mild cognitive impairment (MCI).

Curcumin Found to Curb Diabetes Risk Posted: Monday, August 06, 2012

A new small clinical trial suggests that supplements containing curcumin, a compound in the curry spice turmeric, may help prevent diabetes in people at high risk.

Fiber-Added Foods May Not Curb Hunger Posted: Monday, August 06, 2012

Fiber-enriched processed foods promise a healthier version of snacks, but they might not keep hunger at bay.

Cheese May Reduce Risk for Diabetes Posted: Saturday, July 28, 2012

Cheese lovers can reduce their chances of developing type 2 diabetes by 12%.

Artificial Sweeteners Might Help Keep Pounds Off But… Posted: Monday, July 16, 2012

The AHA and the ADA concluded in a position statement that using non-nutritive sweeteners could cut down on added sugars and therefore lead to beneficial effects. But an extensive literature search found sketchy, limited, and often contradictory evidence.

 

 

 

 

 

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