Gluten is a composite formed from several different proteins. It is found most commonly inwheat and other related grains, such as barley and rye. Adding texture and a characteristic chewiness to baked goods, gluten is used in a wide variety of other foods as a thickener and binder, flavor enhancer, and protein supplement.
Type 2 diabetes is harder to treat in kids, study finds Obesity and the form of diabetes linked to it are taking an even worse toll on America’s youth than medical experts had realized. As obesity rates in children have climbed, so has the incidence of type 2 diabetes, and a new study adds another [...]
Vitamin D is a steroid vitamin, a group of fat-soluble prohormones, which encourages the absorption and metabolism of calcium and phosphorous. People who are exposed to normal quantities of sunlight do not need vitamin D supplements because sunlight promotes sufficient vitamin D synthesis in the skin.
The Glycemic Index (GI) is used to classify foods based on how quickly they cause a rise in blood sugar (also called glucose) upon being eaten. The GI separates foods into three general categories:
By Rosemary Black Reviewed by QualityHealth’s Medical Advisory Board When you don’t get enough sleep, it can make you feel groggy and cranky. But it can also result in insulin resistance that can lead to the development of type 2 diabetes, research shows. Even worse, it doesn’t take long for this to happen.
Carbohydrates (saccharides) - Are molecules that consist of carbon, hydrogen and oxygen atoms. A major food source and a key form of energy for most organisms.
Adults need at least 20 to 30 grams of fiber per day for good health. But most Americans get only about 15 grams a day.
Salt: The killer in the kitchen Posted on March 22, 2012 by Stone Hearth News But that’s only if you’re lucky. A whopping 56 million Americans suffer from conditions either caused or aggravated by salt intake. And that’s not counting the 130 million Americans who are overweight or obese.
How do you use MyPlate when you have diabetes? By Michelle May, M.D. Co-Author of Eat What You Love, Love What You Eat with Diabetes For those already familiar with the concepts of mindful eating and intuitive eating, you understand the challenges of applying these non-restrictive approaches when someone has specific dietary needs or a chronic [...]
I hope everybody is doing fine. Since my diabetes screening haven’t had the time to sit and write on my blog. I have been working 12 hour days at the job. My glucose levels are all over the place. I am tired all the time now.
Posted in 
