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Related Food Threads on Diabetes Health Forums
Diabetes Food
Updated 6 days ago
A group of Swedish researchers has found that men who consume more than the recommended daily amount of calcium are less likely to die than their counterparts who consume little calcium. Their study, titled "Dietary Calcium and Magnesium Intake and Mortality: A Prospective Study of Men," appears in the American Journal of Epidemiology.
1 comment - Mar 15, 2010 -
The study started out with nearly 20,000 trim middle-aged and older women. Over time, women who drank alcohol in moderation put on less weight and were less apt to become overweight compared to non-drinkers. This was true even after taking into account various lifestyle and dietary factors that might influence a woman's weight.
2 comments - Mar 9, 2010 -
This is a terrific family favorite. The thick and velvety Parmesan cream sauce that adorns this dish mimics rich Alfredo sauce (only without the requisite butter and cream). If you don't have bowtie pasta on hand, feel free to substitute any pasta.
3 comments - Mar 2, 2010 -
For as long as I can remember, I have disliked meat. I believe it started with my sensitive gag reflex as a child. I could hardly chew and swallow pork chops, pineapple, or anything else that didn't go down easily. In high school I became best friends with a girl who didn't eat meat. It seemed like a really cool lifestyle, so I joined ranks with her. Instead of eating meat, we consumed french fries, fruit punch, and snack cakes. This became our definition of vegetarianism. Then, during my junior year of high school, my doctor informed me that my chronic low blood sugars might be improved by more protein consumption, so I forced myself back into the life of a carnivore, not knowing then that protein consumption didn't have to equal a slab of meat at every meal.
6 comments - Feb 20, 2010 -
This is the third - and final - installment of our three-part series "Handing Down the Genes." Part III: "Nutrition and Exercise Tips"
0 comments - Feb 19, 2010 -
A university study says that aerobic exercise, a known means of increasing insulin sensitivity, is most effective if the meals following it are low in carbohydrates. The study also revealed that consuming a low-calorie meal after exercising does not increase insulin sensitivity any better than eating a low-carb meal after a workout. In addition, it found that the beneficial effects of exercise are immediate and do not build up over time or last very long. Improvements in metabolism, including insulin sensitivity and lowered blood pressure, occur directly as a result of the latest exercise session, but taper off within hours or days. There is no "storing up" the benefits of exercise.
3 comments - Feb 17, 2010 -
This is the second installment of our three-part series "Handing Down the Genes." Part II: "Preventing Type 2 in Children"
1 comment - Feb 13, 2010 -
Foods that are sugar free, no sugar added, or low carb, typically have the sugar replaced with sugar alcohol. Sugar alcohols have a significantly diminished impact on blood sugar levels as compared to regular sugar because they are incompletely absorbed into the blood stream from the small intestine. They also have fewer calories than sugar, and are not as sweet as sugar. Some common sugar alcohols are: glycol, sorbitol, xylitol, mannitol, and lactitol. The simplest sugar alcohol, ethylene glycol, is the sweet but notoriously toxic chemical used in antifreeze. Sugar alcohol is typically derived from fruits and vegetables.
3 comments - Feb 12, 2010 -
I can't think of a better way to say " I love you," than a perfect Red Velvet Cupcake. These easy-to-make one-bowl cupcakes take the cake with just 180 calories and a mere teaspoon of added sugar. (For comparison, a typical cupcake bakery Red Velvet Cupcake with Cream Cheese Frosting has over 500 royal calories and a whopping 15 teaspoons of sugar).
9 comments - Feb 12, 2010 -
Steel-cut oats are whole grains, made when the groats (the inner portion of the oat kernel) are cut into pieces by steel. Also known as coarse-cut oats or Irish oats, they are golden and look a little like small pieces of rice. They gain part of their distinctive flavor from the roasting process after being harvested and cleaned. Although the oats are then hulled, this process does not strip away their bran and germ, allowing them to retain a concentrated source of their fiber and nutrients.
3 comments - Feb 9, 2010 -