New Research Reveals: Carb – Not Just Calorie – Control Improves Diabetes

October 4, 2012 | By | 1 Comment

New study shows that low-carb diets outperform low-calorie ones in the treatment of type II Diabetes.

While many still argue this fact, the quality of your calories matters just as much as (if not not more than) the quantity. And a new study further proves this by demonstrating that a low-carb diet drastically improves type 2 Diabetes – even more so than the traditional low-calorie one.

Recently published in the journal Nutrition, the study followed 363 obese people for 24 weeks – 102 of which had diabetes. Despite cutting their meds in half (or forgoing them altogether) the diabetics showed marked improvements in health markers such as BMI, waist size, blood pressure, triglycerides, and cholesterol on a low-carb diet. Furthermore, their long-term blood sugar readings improved as well.

While encouraging, this shouldn’t come as a surprise. Carbohydrates end up as sugar in the bloodstream. This causes insulin to spike. Over a period of time (combined with a genetic predisposition that many of us seem to have) resistance sets in. Stated differently, more insulin is required to decrease blood sugar. But this, in turn, leads to even more resistance.

Eventually, the vicious cycle defeats the body’s ability to clear blood sugar, at which point diabetes is diagnosed. However, by limiting carbohydrates in the diet, this cycle can be avoided. And, as this new study shows, diabetes can even be reversed, and more effectively than by just cutting calories.

The same holds true for weight loss. If you decrease the amount of starch and sugar you eat, you’ll naturally shed the pounds – both quicker and easier than just limiting calories.

In the end, it all comes down to insulin and its fat storing effects.

Now, by this point, there’s no question that low-carb diets work. The only thing left to consider is: which plan to choose?

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Comments (1)

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