Michael Hamman is a 63-year-old contractor. He recalls, "I first was diagnosed with type 2 diabetes five or six years ago. I probably had elevated blood sugar well in advance of that, but I was unaware of it. I don't remember how high my blood sugar was at the time, but I think my A1C was 7.5%. My blood sugar's never really been awful. Since I started monitoring myself, my sugar readings are normally between 150 and 165. I think it was pushing 200 before I was medicated, but the medications brought it down. They started me on glyburide and I took that for a long time, and then the A1C was moving up again, so they added the metformin. The A1C now is down in the mid-sixes. They consider it controlled, not well controlled or as good as it could be, but certainly for someone my size, it's probably as good as you can get."
The Centers for Disease Control and Prevention (CDC) has identified a swath of the southern U.S. as the country's "diabetes belt." In this region, made up of parts of 15 states, some 12 percent of the population has type 2 diabetes, compared with 8.5 percent of people in the rest of the country.
You know that awful feeling when a sugar low is coming. I break out into a cold sweat, feel panicky, get nauseated, and have trouble answering extremely simple questions like "Do you need to eat?" Well, I was feeling it again, and again, and I didn't know why. That's what I hate the most: When things go wrong, but I think I've been doing everything right.
Ellen Granberg is an obesity sociologist who studies the processes that people go through when they lose weight and keep it off. As she says, "If the problem were that we don't know what people should eat to lose weight, that would be one thing, but we don't have that problem. There are a hundred weight loss plans out there that are perfectly good. We understand all about the physiology of weight loss maintenance and the metabolic impacts, but nothing about the social and emotional impacts. People who sustain weight loss over time move through a lot of different challenges."
In two recent head-to-head year-long trials, one testing gastric bypass surgery versus lap band surgery and another pitting gastric bypass surgery against sleeve gastrectomy, gastric bypass came out ahead with regard to resolving the symptoms of type 2 diabetes. Both studies were published in the February issue of the Archives of Surgery.
High fructose corn syrup (HFCS) is, as the name implies, corn syrup whose glucose has been partially changed into a different sugar, fructose. To make HFCS, you start with corn, then mill it to produce starch -corn starch. Starch, the most important carbohydrate in the human diet, consists of long chains of glucose. To make corn syrup, you mix the corn starch with water and then add an enzyme, produced by a bacterium, that breaks the starch down into shorter chains of glucose. Then you add another enzyme, produced by a fungus, that breaks the short chains down into glucose molecules. At that point, you have regular corn syrup.
Ever see the top 10 lists for foods everyone should eat to superpower your diet? Ever wonder which will mesh with your diabetes meal plan? Wonder no more. Your list of the top 10 diabetes superfoods has arrived.
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