High-energy breakfast good for
diabetics
A high-energy breakfast and modest dinner can
control dangerous blood sugar spikes all day, says a study.
More than 382 million people in the world suffer from diabetes, predominantly type-2 diabetes.
For these people, blood sugar surges - glucose spikes after meals - can be life threatening, leading to cardiovascular complications.
A new Tel Aviv University study published in Diabetologia proposes a new way to suppress deadly glucose surges throughout the day - eating a high-caloric breakfast and a more modest dinner.
The combined consumption of a high-energy breakfast and a low-energy dinner decreases overall daily hyperglycaemia in type-2 diabetics, said the study.
"We found that by eating more calories at breakfast, when the glucose response to food is lowest, and consuming fewer calories at dinner, glucose peaks after meals and glucose levels throughout the day were significantly reduced," said professor Daniela Jakubowicz of Tel Aviv University.
The new study was conducted on eight men and 10 women aged 30-70 with type-2 diabetes.
Patients were randomized and assigned either a "B diet" or "D diet" for one week.
The B diet featured a 2,946 kilojoule (kj) breakfast, 2,523 kj lunch, and 858 kj dinner, and the D diet featured a 858 kj breakfast, 2,523 kj lunch, and 2,946 kj dinner.
The results of the study showed that post-meal glucose elevations were 20 percent lower and levels of insulin, C-peptide, and GLP-1 were 20 percent higher in participants on the B diet compared with those on the D diet.
Despite the fact that both diets contained the same calories, blood glucose levels rose 23 percent less after the lunch preceded by a large breakfast.
18.03.2015
TV recipes are not healthy: Survey
If you source your recipes from TV, you are likely
to weigh about 11 pounds more than if you watch cooking shows for entertainment
and do not often cook, finds a study.
"One reason for this phenomenon may be that often the recipes portrayed on TV are not the healthiest and allow you to feel like it's ok to prepare and indulge in either less nutritious food or bigger portions," said study co-author Brian Wansink, director of Cornell University's Food and Brand Lab.
The Cornell team surveyed 501 women, aged 20-35, to assess their cooking habits and how they obtained new recipes.
They found that those who obtained recipe information from
cooking shows and often cooked from scratch weighed an average of 11 pounds
more than those who watched food TV but did not often cook and those who looked
for new recipes in print, online or from in-person sources.
These findings, published in the journal Appetite, indicate that it is advantageous for cooks to gather recipe information from sources other than television.
These findings, published in the journal Appetite, indicate that it is advantageous for cooks to gather recipe information from sources other than television.
"Because many cooking shows normalise over-consumption and gratification, it comes as no surprise that viewers' culinary habits are negatively influenced," said Lizzy
Pope, director of the didactic programme in dietetics at the University of Vermont.
This is why it is so important for cooks who enjoy watching these shows to recognise these influences and learn to modify recipes to be more healthful or find recipes from other sources, he said.
18.03.2015
You must first have a lot of patience to learn to
have patience
Stanislaw Lec
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