Diabetes is a growing problem in America; a well-documented type 2 diabetes
epidemic has stressed our health care system’s infrastructure and
sparked existential debates over the quality of our food supply and nutrition
advice. Type 2 diabetes has been linked to high consumption of sugar and
starches and has been associated with a variety of serious metabolic diseases,
including heart disease, insulin resistance and cancer.
Many respected scientists and doctors have been arguing that the health
outcomes for diabetics might improve through the careful monitoring of
insulin levels and blood glucose
as well as through dietary changes. New science suggests that eating foods high in sucrose can be dangerous
to diabetics, but are the implications of this science even broader? For
instance, do foods that generally have high levels of carbohydrates pose
a threat to diabetics? If so, how might the dietary advice currently given
to diabetics be changed to improve their quality of life?
One problem that many diabetics are faced with is obesity – diabetes
and obesity are so closely linked that many medical professionals now
call them “diabesity.” In an effort to control obesity, food
makers now create and sell low-fat or non-fat varieties of various foods.
This low fat paradigm, enshrined in the USDA Food Guide Pyramid, has not
appeared to have slowed the growth of obesity. Similarly, in clinical
trials, somewhat surprisingly, low fat diets have not shown a substantial
ability to protect against cardiovascular problems or general metabolic
health issues. Thanks in part to these lackluster clinical results, scientists
have been looking at other nutritional approaches.
A recent study in
Nutrition Journal reveals that lower-carbohydrate diets may be more likely to treat the
symptoms of diabetes and other metabolic conditions, according to many
biomarker results. In 24 trials comparing lower carb diets to lower fat
diets, lower carb diets have come out ahead significantly in terms of
being able to lower blood glucose and insulin levels, raise levels of
HDL (the “good” cholesterol) and lower triglycerides. Much
research needs to be done to determine what diets should be used with
which patients under different conditions. But the “everyone should
be on a low fat diet” paradigm is beginning to lose popularity among
the leaders in the field of nutrition.
Our D.C. medical malpractice attorneys can help you and your family understand
your potential options to seek compensation. Call us today for a free
Diabetics should consult their doctors before making any decisions regarding
their treatments, and they should also be aware of the dangers involved
in certain pharmacological treatments. See here for a specific and disturbing example:
Compounding Pharmacy Report Reveals Limited Regulation.