Calorie Restriction the CR Way has the potential, to reduce the severity of many diseases including diabetes Type 2. Many of you know that we’ve been doing research for many months for our eBook, The CR Way to Great Glucose Control, which includes meal plans that will be beneficial for those with pre-diabetes and diabetes. A substantial portion of the book is also devoted to glucose control for those without diabetes.
As we’ve been doing the research, you may have noticed several rants in the diabetes – glucose control forum.
It was hard for us to stay quiet when so many diabetes diet recommendations from so called authorities are dangerous. In fact, we’ve run across lots of recipes and food suggestions that would send glucose through the roof, whether you have diabetes or not.
Even when some of the study results are right before peoples’ eyes, bad recommendations still result. Consider, for example, a study on cranberries that includes the testing of one ounce of unsweetened cranberries and slightly sweetened cranberries.
Glycemic responses to sweetened dried and raw cranberries in humans with type 2 diabetes.
J Food Sci. 2010 Oct;75(8):H218-23. doi: 10.1111/j.1750-3841.2010.01800.x.
Wilson T, Luebke JL, Morcomb EF, Carrell EJ, Leveranz MC, Kobs L, Schmidt TP, Limburg PJ, Vorsa N, Singh AP
Dept. of Biology, Winona State Univ., Winona, MN, USA. email@example.com
This study assessed the metabolic response to sweetened dried cranberries (SDC), raw cranberries (RC), and white bread (WB) in humans with type 2 diabetes. Development of palatable cranberry preparations associated with lower glycemic responses may be useful for improving fruit consumption and glycemic control among those with diabetes.
In this trial, type 2 diabetics (n= 13) received:
WB (57 g, 160 cal, 1 g fiber)
RC (55 g, 21 cal, 1 g fiber) ( P&M: This is not very much – a serving is at least 70-80 grams)
SDC (P&M: 40 g, 138 cal, 2.1 g fiber) ( Why give Diabetics Sweetened dried fruit? This is surely a dangerous choice)
and SDC containing less sugar (SDC-LS, 40 g, 113 cal, 1.8 g fiber + 10 g polydextrose).
Plasma glucose (mmol/L) peaked significantly at 60 min for WB at 9.6 ± 0.4
and at 30 min for:
RC — 7.0 = 126 mg/dl ( P&M: Not a good number, especially given the small amount)
SDC –9.6 ± 0.5 (P&M: as expected – even a small amount of dried sweetened fruit sends glucose soaring)
SDC-LS – 8.7 ± 0.5
WB remained significantly elevated from the other treatments at 120 min. Plasma insulin (pmol/mL) peaked at 60 min for WB and SDC and at 30 min for RC and SDC-LS at 157 ± 15, 142 ± 27, 61 ± 8, and 97 ± 11, respectively. Plasma insulin for SDC-LS was significantly lower at 60 min than either WB or SDC. Insulin area under the curve (AUC) values for RC and SDC-LS were both significantly lower than WB or SDC. Phenolic content of SDC and SDC-LS was determined following extraction with 80% acetone prior to high-performance liquid chromatography (HPLC) and electron spray ionization-mass spectrometry (ESI-MS) and found to be rich in 5-caffeoylquinic cid, quercetin-3-galactoside, and quercetin-3-galactoside, and the proanthocyanidin dimer epicatechin. In conclusion, SDC-LS was associated with a favorable glycemic and insulinemic response in type 2 diabetics. Practical Application:
This study compares phenolic content and glycemic responses among different cranberry products. The study seeks to expand the palatable and portable healthy food choices for persons with type 2 diabetes. The novel use of polydextrose as a bulking agent making possible a reduction in caloric content and potential glycemic response is also characterized in this study.
The study concluded that these were promising foods for people with Type 2 diabetes. As would be expected, science and food writers on the internet jumped on those conclusions and wrote glowing recommendations for including these foods in a diabetes diet.
But did anybody bother to look at the results?
All one had to do was look in the middle of the page where it was reported that only one ounce of unsweetened cranberries sent glucose soaring on the diabetic cohort to 126 mg/dL and the slightly sweetened cranberries were even worse. This doesn’t mean we won’t include cranberries in our book, but it does mean that we would put them together with smart combinations likely to blunt their glucose effects on diabetics.
We can only conclude that many who are doing these write ups have never tested the glucose effects of their foods.
Then there are the heart attack meals. Consider, for example, a dessert recipe that used these ingredients: cocoa butter, unsweetened chocolate, peanut butter, melted butter whole milk, and whipping cream
We have no objection to the peanut butter ( if organic without trans fats) and the unsweetened chocolate (unsweetened, nonfat cocoa would be better though) but we have a lot of objection to taking in so much saturated fat, which has long been warned against by the American Heart Association and in hundreds of other studies that show increased risk for any number of disease. Surely that can’t be a good idea for diabetics who often have increased cardiovascular risk.
We worked hard on the meal plans to make recommendations to keep glucose lower while not taking risks like recommending fatty foods that would increase risks of heart attack, atherosclerosis, liver complications, etc.
Those who have diabetes often conclude that high protein, high fat diets are best. There may be some merit to moving in that direction, but why create recipes and meal plans that are loaded with foods associated with increased risk of heart attack, stroke and other cardiovascular diseases?
We are idealists, whether you’ve got diabetes or not, the focus of the CR Way to Great Glucose Control is to help people lower glucose levels in a natural way that leaves them in great health.