Thursday 24 January 2013

Eating whole grain and diabetes

Eating whole cereal grains is linked to lower prediabetes risk and keeps you healthier

Eating whole grains is associated with a decreased risk of impaired glucose

tolerance.  Swedish residents who ate food containing more than 59 g of

whole grains per day were 27% less likely to become prediabetic compared

with residents who ate 30 g less, according to research

The American Diabetes Association estimates that one in four Americans older than 20 have prediabetes, and nearly one in four of those will eventually develop full-blown diabetes.
Previous research has linked whole grain rich diets with a decreased risk of diabetes, but the new study online December 12th in the American Journal of Clinical Nutrition makes the connection to the earlier condition.
The association between whole grain intake and prediabetes risk was stronger for men. Those with an increased genetic risk for developing diabetes did not see a difference, researchers found.
 A similar study found losing weight was the most important factor for people with prediabetes to revert back to normal blood sugar level.
It is worth noting that prediabetes is a reversible state so eat whole grain to stay healthier
SOURCE:  Am J Clin Nutr 2012.

Low Vitamin D levels Linked to Headache

Low Vitamin D Linked to Headache


Marie Kjaergaard, MD, University Hospital of North Norway, and colleagues

found that the incidence of non-migrainous headache was 20% higher in

participants who had the lowest levels of vitamin D than in those with the

highest levels. Physical exercise, alcohol consumption, education level, and

some chronic diseases also influence vitamin D levels.

Headache. 2012;52:1499-1505. Abstract