1 in 5 or over 73.3 million North Americans are at risk for health issues caused by poor blood glucose control. The standard treatments are not working. The webmaster of www.Diabetic-Diet-Secrets.com wants to share what will work for most type 2 diabetics
Duration : 0:5:55
admin on October 15th 2009 in Diabetes and Blood Glucose
Glycemic index and diabetes
Duration : 0:0:44
admin on September 23rd 2009 in Diabetes and Glycemic Index
http://www.wolfberryjuice.com
Part 5 of 7: GLYCEMIC Impact of NingXia Wolfberry Juice… as low as green beans. This short clips explains why NingXia Red can taste so good yet barely spike your blood sugar. And how it’s just the opposite with most other goji or other antioxidant juices.
To order, go to www.wolfberryjuice.com
Duration : 0:6:35
admin on September 20th 2009 in Diabetes and Glycemic Index
Please read by pressing more-
Avoid videos posted by VEGANS- these people are very dangerous to diabetics as they promote diets very high in carbohydrates .eg
http://au.youtube.com/user/headveg
Glycemic Index sounds real scientific- but is it ?
A retired Industrial chemist indicates the chemical flaws used by the researchers in their calculation of GI.
Links are-
http://en.wikipedia.org/wiki/Talk:Glycemic_index
http://www.diabetes-book.com/
http://www.glycemicindex.com/
Also see-
http://www.up.ac.za/saafecs/vol33/vosloo.pdf
http://www.ajcn.org/cgi/reprint/49/4/658
http://www.choice.com.au/viewArticle.aspx?id=105576&catId=100289&tid=100008&p=1&title=Foods+that+make+kids+fatter+faster
Glycemic Load is the only scientific way of reporting glycemic response of foods.
Glycemic Load is based on DIRECT measurement of the glycemic response to a known weight of test food. No calculation or estimation of GI from apparent weight of contained CARBOHYDRATE is needed. Although the GI Researchers can’t or don’t want to understand this, it is a fact.
Latest studies may be of interest-
Weight Loss with a Low-Carbohydrate, Mediterranean, or Low-Fat Diet
The New England Journal of Medicine
Volume 359:229-241 July 17, 2008 Number 3
http://content.nejm.org/cgi/content/full/359/3/229?query=TOC
Duration : 0:2:15
admin on September 16th 2009 in Diabetes and Glycemic Index
http://www.TheAllHealthNetwork.com
I was talking to someone about the glycemic index and they looked at me like I was from another planet. I realized that the concept wasn’t as wide spread as I had thought, so I thought I would jot down a few things to help with understanding.
The glycemic index came about as a result of trying to determine how different foods impact your blood sugar levels. The more impact the food has, the higher it is on the glycemic index. For example white bread has a GE of around 70, and oat raison bread (whole grain) has a GE of around 47. jelly beans are around 80, while cherries come in at a low 22. What does all that really mean to you?
If you eat foods that quickly elevate your blood sugar, you may experience a sugar rush; you will then have a crash due to the roller coaster effect of that high. You will also become hungrier more quickly. Food with a low GE will not have that effect. The impact on your blood sugar level is minimal. This stability in your blood sugar levels results in a feeling of satisfaction for longer periods of time. In other words, the low GE foods are more filling and won’t cause more food cravings.
How could this affect your health? Less cravings means you will be eating less and thus consuming less calories. (Did I mention that most foods low on the GE have less calories, in addition to the other positive factors?) The obvious effect of consuming less calories is that over time, all other factors remaining constant, you will lose weight.
A scary thought is that it is predicted that 33% of children born in America today are expected to develop type two diabetes and that 50% of black and Hispanic children are expected to develop type two diabetes. This is due in part to obesity and poor eating habits and physical inactivity. Wow. Basically with a diet incorporating more lower-GE foods and some exercise, much of that could be avoided.
Another factor is nutrition. Foods today, even naturally grown, organic, unprocessed foods, do not contain the same levels of nutrients that they once did. Soil is depleted of natural fertilizers and so farmers are filling the soil with chemicals to force the crops to grow. The vegetables you eat may look healthy, but astoundingly enough the same serving of spinach that once contained over 50 milligrams of iron now contains less than 5 milligrams! To get the 400 IU’s of vitamin E set forth by the FDA as the recommended daily allowance, you would have to eat 33 pounds of spinach. No wonder the AMA changed its’ position on supplements — specifically a daily multi-vitamin. In 2002 the AMA reversed it’s long standing position and now recommends we take a multi-vitamin to help supplement what we get from food.
I wandered off my main point of eating low glycemic foods, but sometimes the passion jumps in. If you have nay questions on the glycemic index or supplementation, please drop me an e-mail; I’d be happy to address any questions that come my way.
Diabetes.net is the most neutral site for information on the glycemic index, meaning they have an easily accessable database of basic foods and their GE. Here’s the link:
http://www.diabetesnet.com/diabetes_food_diet/glycemic_index.php
Anything I can do to help you succeed, I will.
Robert Britt
Skype: robert.e.britt
Duration : 0:7:37
admin on September 8th 2009 in Diabetes and Glycemic Index
www.RawMatt.com || Learn to use the glycemic index and glycemic load to prevent aging, inflammation, and disease.
Duration : 0:4:49
admin on September 2nd 2009 in Diabetes and Glycemic Index
