The Paleo Diet For Diabetes

The Paleo Diet for Diabetes

The Paleo Diet for Diabetes

Can we improve upon the standard Paleo diet for diabetes?
Over the past few decades, diabetes has reached epidemic proportions, skyrocketing from 108 million people worldwide in 1980 to over 422 million people today (according to the most recent World Health Organization data)! That includes 29 million people in the United States alone, which is 9.3% of the entire US population (yes, almost one out of ten people in America have diabetes!). And, if we think about all the additional cases of pre-diabetes and metabolic syndrome out there, those numbers shoot even higher. In fact, pre-diabetes is estimated to affect an additional 87 million Americans.
How did we get in this mess? A combination of genetic and modern environmental factors created the perfect storm for type 2 diabetes, as well as autoimmune diseases like type 1 diabetes (type 2 diabetes happens when the body can’t properly use insulin, whereas type 1 diabetes involves the destruction of beta cells in the pancreas that produce insulin).
Scientific Studies of the Paleo Diet for Diabetes
Lucky for us, diabetes is one of the many conditions that the Paleo diet can help manage or (in the case of type 2!) reverse. In fact, trials of Paleo-style diets on type 2 diabetics (as well as other people with poor glycemic control) consistently show that Paleo can be a powerful tool for reducing both the risk factors and symptoms of diabetes. Multiple studies have shown that the Paleo diet improves glucose tolerance on oral challenge, fasting blood sugar, insulin sensitivity, HbA1c (a measurement of average blood sugar levels o Continue reading

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How the Paleo Diet can Prevent or Reverse Diabetes

How the Paleo Diet can Prevent or Reverse Diabetes

By: Cat Ebeling & Mike Geary
Co-authors of the best-sellers: The Fat Burning Kitchen, The Top 101 Foods that Fight Aging & The Diabetes Fix
According to the U.S. Centers for Chronic Disease: from 1980 through 2011, the number of Americans with diagnosed diabetes has more than tripled (from 5.6 million to 20.9 million.
In the United States alone (as of 2012 statistics):
29.1 million Americans have diabetes–21 million are diagnosed diabetics, and 8.1 million (this number may be grossly underestimated) are undiagnosed diabetics.
And, another 86 million Americans age 20 and older have “pre-diabetes”. Many of these people will develop full-blown diabetes in 5 years or less.
There are about 2 million new cases of diagnosed diabetes per year and that number is rising every year.
And–recent estimates show the number of Americans with diabetes will increase dramatically in the next 25 years — from the current 29.1 million to 44 million in 2034. Nearly 1 out of 4 people in the US currently have a condition called “pre-diabetes.” Most people don’t have a clue they have this condition—or how to prevent it.
Diabetes is one of the world’s most preventable epidemics
Type 2 Diabetes can be totally preventable, and virtually reversible—by making simple and inexpensive diet and lifestyle changes, and by learning an awareness of the foods and drinks that contribute to this condition. Hint: It’s probably NOT what your physician has told you about diet. Major health complications frequently associated with diabetes include:
Heart disease and stroke
High blood pressure
Bl Continue reading

Pre-diabetes goes into remission on higher protein, lower carbohydrate diet (Zone diet balance)

Pre-diabetes goes into remission on higher protein, lower carbohydrate diet (Zone diet balance)

Can pre-diabetes be reversed with diet? This study says it can be
Type 2 diabetes currently affects 29.1 million people in the USA, 8 million do not know teh have it, they are currently undiagnosed.
Pre-diabetes affect 86 million Americans. This refers to having impaired glucose tolerance, which means glucose is not being cleared properly from the bloodstream and blood glucose remains higher than it should be. They do not yet have high enough blood glucose to warrant the diagnosis of diabetes.
Study protocol
Men and women between 20 and 50 whose BMI categorised them as obese (30 to 55 kg/m2)
All had prediabetes
They were randomly assigned to a high protein (18) or a high carbohydrate diet (20)
The study was for 6 months, 6 dropped out of HP group and 8 from HC group, 24 completed the study, 12 in each group
The HP diet was 30% kcals from protein, 40% kcals from CHO, 30% kcals from fat, versus HC diet; 15% kcals from protein, 55% kcals from CHO, 30% kcals from fat.
Subjects diet was calculated for each individual using resting metabolic rate (RMR) and 500 calories per day was subtracted in order to make it a calorically reduced diet to achieve weight loss.
Meals were pre-prepared and daily allowance was given as 3 meals and 2 snacks.
All subjects were not very active and stayed mainly inactive during the 6 months
Diets were designed so that all nutrients were covered, and they met all the recommended daily intake (RDI) goals for vitamins and minerals.
Dietary fat was primarily monounsaturated and polyunsaturated, plant oils, nuts and semi-liquid margarine.
Carbohydrate Continue reading

Could People With a “New” Type of Diabetes Be Wrongly Diagnosed With Type 2?

Could People With a “New” Type of Diabetes Be Wrongly Diagnosed With Type 2?

According to researchers from the United Kingdom, people who have been diagnosed with a new type of diabetes — known as type 3c diabetes — are “frequently labeled” as having type 2. And the patients who are mistakenly being treated for type 2 have a “greater requirement for insulin.”
In a study published in the November 2017 issue of the journal Diabetes Care, which is published by the American Diabetes Association, investigators analyzed the medical records of more than 2.3 million people from England that were recorded between January 2005 and March 2016. After pinpointing those people — nearly 32,000 — who were diagnosed with adult-onset diabetes (which is commonly referred to as type 2), the authors concluded the following:
Diabetes following pancreatic disease — known as type 3c diabetes, which hinders the pancreas from producing digestive enzymes and insulin, as well as other hormones —was more common than type 1 diabetes.
The cases of diabetes following pancreatic disease (559) were mostly classified by clinicians as type 2 diabetes (87.8 percent) and uncommonly as diabetes of the exocrine pancreas (2.7 percent).
Diabetes following pancreatic disease was associated with poor glycemic control compared with type 2 diabetes.
As a result, patients with type 3c diabetes may not be receiving the most effective treatments. “Our findings highlight the urgent need for improved recognition and diagnosis of this surprisingly common type of diabetes,” stated Andrew McGovern, co-author of the study, in a follow-up article.
What Is Type 3c Diabetes? Breakin Continue reading

The Cheese Trap: Fighting Diabetes with a Dairy-Free Diet

The Cheese Trap: Fighting Diabetes with a Dairy-Free Diet

Have you ever felt pulled to a certain food? Maybe it’s chocolate, potato chips, a hamburger, or a bowl of ice cream. For some people, it’s cheese.
After 30 years of conducting clinical research studies and prescribing the same approach—a low-fat vegan diet—to participants eager to lose extra weight, lower blood pressure, improve cholesterol, alleviate headaches and joint pain, and feel great again, I always get pushback about the same food: cheese.
Parting ways with this ultra-processed substance, which smells like the bacteria it is, seems harder than eliminating chicken, turkey, yogurt, fish, and milk, which collectively don’t have the same gravitational pull as cheddar, mozzarella, feta, and baked brie.
Part of this habitual preference is neurological. As cheese digests it may release tiny molecules, casomorphins, that can bind to dopamine receptors in our brain.[1][2][3] This “feel good” chemical reaction looks similar to any other dopamine trigger, from alcohol and drug use to exercise or listening to music. The casomorphins in cheese may be what drives pizza, along with its hyperpalatable state, to the No. 1 spot on the Yale Food Addiction Scale.[1]
While this neurological tangle isn’t as potent as alcohol, drugs, and tobacco, it’s still present and lingers in our minds. It’s also entrenched in our society. We consume 37 pounds of cheese, per person, each year.[5] This is nearly twice the amount of cheese we consumed, per person, in 1975.[6]
The dairy industry’s marketing wizards do a good job: they sell their products, keep us coming back, and Continue reading

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