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15 Of The Best Foods For Diabetics, According To Science

High in soluble fiber, oats are slower to digest than processed carbs. Eat them and you’ll release glucose into the bloodstream more slowly, which will prevent spikes in your blood-sugar levels. In a 2012 study from Sweden’s Karolinska University, researchers found that eating four servings of whole grains daily reduced the risk for developing prediabetes by 30 percent. Other research shows that if you eat whole grains you experience less inflammation, which could lower the odds of your developing insulin resistance, heart disease, and high blood pressure. These science-backed strategies can work to reverse diabetes. This sweet seasoning contains a compound called hydroxychalcone, which may stimulate insulin receptors on cells and, in turn, improve your body’s ability to absorb blood sugar. Researchers from the University of California-Davis recently reviewed eight different studies on cinnamon and reported that about half to one teaspoon a day lowered fasting blood sugar levels by an average of nine points among people with diabetes. Sprinkle the fragrant spice onto oatmeal or add a dash to a cup of coffee. These myths about diabetes could be damaging your health. From Merri Continue reading >>

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  1. Ken S

    Protein Intake And Blood Sugar

    This is what I've been saying for quite a while, who knew I'd find a good article like this on a ketogenic site though? I'm impressed.
    http://www.ketotic.org/2012/08/if-yo...s-it-turn.html
    I know there are a lot of people who do think protein raises blood sugar, I used to think it might back in the day before I looked into this further, I've had many arguments with JDM on here since then though although that has been mercifully ended
    In a nutshell, the argument here is that protein supplies substrates for gluconeogenesis. So if you eat more protein this will result in more gluconeogenesis (GNG). Ergo, protein turns to sugar in the blood.
    GNG is not regulated by diet though, which this guy recognizes. GNG is regulated by hormones. There are lots of substrates available for it besides amino acids which are readily available, mainly by products of metabolism, and while you are still breathing, you will generate plenty of pyruvate and lactate. It's been shown that high protein eating does not increase GNG by the way, nor does this make sense physiologically. Besides, if the body requires more amino acids for substrates, it will just take it from our muscles.
    He also points out that while protein stimulates glucagon release, it also stimulates an accompanying release of insulin, so unless you suffer from an insulin deficiency this won't be a problem. We're talking a real deficiency here though as in insulin dependent diabetes, and you will be forced to use enough to at least offset this effect of protein.
    The most notable part of this article though to me is the graph where the people on low carb have more gluconeogenesis, where both normal and high carb have less, and both the same amount. This is worth pasting:
    The low carb diet here is a ketogenic one by the way, low protein low carb high fat. I do think though that some people may have issues with the fat that they may be getting with a high protein meal and perhaps the combination may produce more insulin resistance in some people anyway, and the way protein elevates uric acid may play a role in this as well. So I do get that some people testify that they run higher on higher protein, I wonder if this higher protein is with or without fat, I have found that shakes which are low fat suit me best, and I don't do as well on meat, even though I eat meat every day and that's all I eat pretty much. Going to one meal a day of this plus shakes has really helped me.
    So whatever it is that may be causing people to run higher on protein, it's not because it turns to glucose, we need to look harder as to why this happens. Interestingly, in another article this guy says that in ketogenic dieters, protein has been shown to raise blood sugar somewhat, but it's not through GNG, it may indeed be the interaction between the protein and the high fat consumption though.
    He posts some data which I'm unable to post here due to the formatting of the table but this shows that glucagon levels are higher in ketogenic dieters, and they also go up more after protein than "glycolytic" dieters. Keto folks also have lower insulin ratios so the ratio of insulin to glucagon on a ketogenic diet is markedly reduced normally and especially after protein ingestion, and glucagon itself is much higher as well in ketosis. So perhaps it is in the presence of a high fat diet that protein raises our blood sugar after all, and this would support it.

  2. CalgaryDiabetic

    Very interesting will ponder some more and comment if I am able to add anything meaningful.

  3. Ken S

    Here's the link to the second article:
    http://www.ketotic.org/2013/01/prote...ood-sugar.html
    The info is from a 1971 study comparing keto and non keto subjects after ingesting protein.
    The starting values were 78 glucose, 8 insulin, 128 glucagon for the keto people prior to the protein ingestion, and 90 glucose, 15 insulin, and 218 glucagon after. This did put both insulin and glucagon up in both types of subjects, the non keto people did not experience a rise in blood sugar but the keto people did although it just brought them up a bit.
    What is interesting about this isn't that, going up to 90 shouldn't trouble anyone, and the non keto people were in the 90's before and after, it's the glucagon to insulin ratios that really stand out here.
    So this is suggesting that keto dieters have both lower insulin, which we know, but higher glucagon, compared to those eating a non keto diet, both before and after protein ingestion.
    So these groups are both non diabetic, what happens when you do this with a diabetic? Well that needs to be studied, but we know that diabetics on average have much higher glucagon levels. Depending on how high, if eating a keto diet and perhaps even a low carb diet jacks this up, this can take people well beyond the tolerance range. The degree of hepatic insulin resistance is probably heavily involved here as well, which would make it more sensitive to higher glucagon levels and lower the tolerance level for this.
    This is the best evidence I've seen yet as to how my blood sugar blows so much on a keto or low carb diet. Protein doesn't bother me though. This isn't surprising though since I do better on sugar, so insulin secretion is probably involved with me. This improves my insulin to glucagon ratio, low carb worsens this, this explains my situation beautifully.
    I'd like to see an experiment where people are given high protein high fat versus high protein low fat and I wouldn't be surprised if we saw the high protein low fat winning this handily. It sure works that way with me

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