Sue Marshall blogs about diabetes for Desang

Yacon: The Root of Sweetness | A Sweet Life

December 11, 2009
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Every diabetic has a strict hierarchy of artificial sweeteners. For me, Sweet’N Low is firmly at the bottom, cursed by its chemical, saccharine taste. Aspartame-based Equal is next, followed by the top of the artificial sweetener pack, Splenda — made from sucralose, a substance my roommate once described to me –accurately, I later found out — as “chlorinated sugar.”

Given the choice, I’d much rather use something more natural — but despite my experiments with stevia and agave, I’ve never found a substitute to wean me off my yellow-packet habit.

So I decided to try something totally new: Yacon powder — a sugar substitute made from a South American plant whose crisp, tuber-like root is renowned for its sweet taste. Look up yacon (pronounced “ya-cone“) online and you’ll find glowing reviews calling it a pre-biotic, low-calorie, low-glycemic super food.

via Yacon: The Root of Sweetness | A Sweet Life.

It’s All in the Cooking: Omega-3 Fatty Acids are Good for Your Heart When Cooked Properly – Diabetes Health

December 4, 2009
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Lixin Meng, MS, a PhD candidate at the University of Hawaii at Manoa, designed a study to compare sources, types, amounts, and frequencies of omega-3 in diets, while taking into account gender and ethnic groups. One of the most surprising findings by the University of Hawaii researchers was that cooking fish rich in omega-3 fatty acids with low-sodium soy sauce or tofu increases the benefits. It’s not so surprising that eating fried, salted, or dried fish is not as beneficial. In fact, the researchers went so far as to say that preparing the fish by some methods may actually be detrimental to your health. Baked or boiled fish was found to be the most heart-healthy.

via It’s All in the Cooking: Omega-3 Fatty Acids are Good for Your Heart When Cooked Properly – Diabetes Health.

Vinegar may help control diabetes by lowering sugar levels

November 30, 2009
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People who are suffering from diabetes and have a tendency of spiking their blood sugar levels immediately after a meal should seriously think of adding a drop of vinegar in their meals.

via Vinegar may help control diabetes by lowering sugar levels.

Food Insulin Index Predicts Insulin Demand of Mixed Meals

November 27, 2009
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Australian research is leading to a variation on the Glycaemic Index, the food insulin index “The food insulin index (FII) may provide a better way to adjust insulin dose in Type 1 diabetes…. In time, it may also enable us to design diets to prevent diabetes,” says Dr. Jennie C. Brand-Miller, from the University of Sydney.

via Food Insulin Index Predicts Insulin Demand of Mixed Meals.

Portion Distortion: Take Charge! – Diabetes Health

November 26, 2009
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“What matters is not only what you eat, but also how much you eat. But how can you control your portions? Is it possible to have a healthy relationship with food? How can you make sure you are full, but not stuffed?” — more good information from Diabetes Health:

via Portion Distortion: Take Charge! – Diabetes Health.

Diabetics who get educated about their condition incur lower healthcare costs

November 6, 2009
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People Who Receive Diabetes Education Incur Lower Healthcare Costs, says Patrick Totty, Oct 17, 2009 on Diabetes Health:

A study of healthcare claims by 8.75 million health plan members and 632,000 Medicare patients shows that referring people with diabetes to diabetes educators notably lowers healthcare costs. Health plan members incurred 5.7 percent lower costs for their healthcare, while similar costs for Medicare patients dropped by 14 percent. The study, “Assessing the Value of Diabetes Education,” was conducted by Solucia Consulting of Hartford, Conn., and also involved researchers from the American Association of Diabetes Educators and the University of Missouri School of Medicine.

In the study, researchers sought to assess the impact of diabetes education and self-management training on the cost of patient care in two distinct patient groups: a “commercial group” consisting of 8,749,569 members of private health plans, and a “Medicare group” consisting of 631,931 enrollees in a government program.

The study showed that savings did not occur at the level of primary or preventative outpatient services. For example, in the commercial group, insurees with diabetes education had higher outpatient claims than insurees who had not received education. However, their level of claims for acute inpatient services were considerably lower, an indication that diabetes education allowed them to avoid some of the disease’s harsher and more injurious outcomes.

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