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Sabtu, 01 Juni 2013

Can a Low Carb Diet Reverse Diabetes?

Can a Low Carb Diet Reverse Diabetes?

Simply put, a low carb diet cannot reverse diabetes since diabetes has no known cure, except in the case of pancreas transplant. According to the American Diabetes Association (ADA) low-carb diets (defined as less than 130g/day of total carbohydrates), are not recommended in the management of diabetes. The ADA recognizes that low-carb diets are difficult to stick with and that the intake of a fatty diet isn't healthy for those with a tendency for obesity (as those with type 2 diabetes demonstrate). This article will focus on the discussion of carbohydrates and their role in diabetes, as well as good carb-eating habits for diabetics.

Function

    Carbohydrates function as the body's energy store, and most of the energy we receive comes from carbohydrates we consume in things like breads, cereals, crackers, oats and rice. Foods like fruit, juice, milk, yogurt, dried beans, starchy vegetables (such as potatoes and corn) and sugar-laden snack foods like soda, cookies, and candy also contain carbohydrates. Carbohydrates all produce a glycemic effect, meaning that they will result in higher levels of the blood sugar glucose. Insulin is required to allow the body to process any and all glucose that comes into the blood; this means that under traditional diabetes controls, insulin shots are taken before every meal and then again before bed.

Carbohydrates and Glycemic Response

    There are several factors that influence the glycemic response of carbohydrates. The type of sugar (glucose, fructose, sucrose or lactose) and the nature of the starch as either amylase, amylopectin or a resistant starch affects response. Food preparation and cooking also affect glycemic response, as do other factors like premeal blood glucose levels and the meal's fat content. However, the total carbohydrate content of the meal is the most important factor to consider. Because insulin is needed after the intake of carbs, the day-to-day consistence of carbohydrate intake will result in more regular glucose levels and less variation in required administration of insulin.

Glycemic Index

    The glycemic index (GI) measures the relative physiological effects of carbohydrates on glucose levels in the blood but has mixed results in aiding diabetics with food choices. GI values correlate to the intensity with which consumption of certain carbohydrates will lead to glucose in the blood. Foods with a relatively high GI (greater than 75) will theoretically lead to larger glucose increases than foods with a relatively low GI (under 50). For example, refined starches and other refined products typically have a high GI, while simple sugars have a relatively low GI.

Problems with the Glycemic Index

    While in some cases it seems that the glycemic index has been able to lead to better carbohydrate selection and therefore better health, it is complicated by several factors. First, GI is highly variable between different foods (for example, Austrailian potatoes are high GI whereas U.S. and Canadian potatoes have a moderate to low GI). Also, it's difficult to use GI for anything but whole foods. The concept of GI is best used for fine-tuning postprandial (after-meal) glucose levels after first focusing on total carbohydrates consumed.

Exceptions: Type 2

    While a low-carb diet cannot reverse diabetes in any substantive way, it may be possible for the obese type 2 diabetic population to use low-carb diets to get back in shape. One study (Samaha et al) suggests that low-carb diets in the short term are proven to yield rapid weight loss without significant side effects and can improve lipid profiles, insulin levels and blood-glucose control. Once short-term weight loss has been realized, however, it is important to transition to sound long-term diets to stabilize and keep the weight off.

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