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Page 2
Coconut Oil Could Reduce The Symptoms Of Type 2 Diabetes

A diet including coconut oil, a medium chain fatty acid (MCFA), helps combat insulin resistance. Insulin resistance is the inability of cells to respond to insulin and take in glucose for energy. The pancreas tries to compensate for insulin resistance by producing even more insulin, but eventually glucose accumulates in the bloodstream. Over time, insulin resistance and obesity can lead to pre-diabetes or full-blown type 2 diabetes. 

Comments 0 comments - Jul 1, 2010 - * * * * *

Medifast: Healthy Weight Loss for Type 2 Diabetes?

There are so many weight loss programs out there, sometimes it is hard just to keep track of them, let alone choose one that will work. Add in the factor of diabetes, and the path to weight loss becomes harder to navigate and often contains land mines that we never even knew existed.

Comments 0 comments - Jun 15, 2010 - * * * * *

Blue Cross and Blue Shield Expand Pediatric Partnership to Combat Childhood Obesity

WASHINGTON - In collaboration with Blue Cross and Blue Shield companies, the Blue Cross and Blue Shield Association (BCBSA) launched the Good Health ClubSM Physician Toolkit - unique educational materials designed to foster better communication between pediatricians and their patients on childhood obesity and diabetes prevention.  The toolkit will be available to pediatricians in communities across the country.

Comments 0 comments - Jun 11, 2010 - * * * * *

Meat Preservatives, Not Meats Themselves, May Increase the Risk for Diabetes

Over the past few decades, some medical researchers have pointed the finger at meat consumption as a major factor in the development of heart disease and diabetes. However, a meta-analysis conducted by the Harvard School of Medical Health has concluded that it may be the salt and chemical preservatives used in processed meats that lead to health problems, not the meats themselves.

Comments 0 comments - Jun 5, 2010 - * * * * *

Embracing a New Diet: Vegetarianism

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. 

Comments 7 comments - Feb 20, 2010 - * * * * *

Handing down the Genes. Part 3 (of 3)

This is the third - and final - installment of our three-part series "Handing Down the Genes."  Part III: "Nutrition and Exercise Tips"

Comments 1 comment - Feb 19, 2010 - * * * * *

Handing Down the Genes. Part 2 (of 3)

This is the second installment of our three-part series "Handing Down the Genes."  Part II: "Preventing Type 2 in Children"

Comments 1 comment - Feb 13, 2010 - * * * * *

Handing Down the Genes. Part 1 (of 3)

This is the beginning of our three part series "Handing Down the Genes."  Part I: "When to Worry-and When Not to-About Your Child's Increased Risk for Diabetes."

Comments 3 comments - Feb 4, 2010 - * * * * *

Ten Tips For Baking Wisely

I have a long-standing obsession with baking. The art of creating cookies, bars, pies, and cakes got me through some of the most stressful times in my life, including holidays, college final exams, and a new job.  After I was diagnosed with type 1 diabetes at the age of twenty-four, however, I learned that my traditional ingredients, including white flour, sugar, and excessive amounts of chocolate, lead to high blood sugars and of course, fatigue, fogginess, and other undesirable side effects. 

Comments 15 comments - Jan 26, 2010 - * * * * *

Skillet Chicken Parmesan

Although my boys love to order Chicken Parmesan when we dine out, the health content is always a concern - especially because it usually arrives thickly breaded, deeply fried, smothered in cheese, and served on a mountain of spaghetti. Here's a terrific and easy stove-top recipe that's filled with all of the same great flavors, but none of the excess fat and carbs.

Comments 0 comments - Jan 20, 2010 - * * * * *

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