Posts Tagged ‘diabetes’
March 22, 2016 by admin
Stop what you’re doing right now and take this 7-question test. Your health is worth one minute of your undivided attention, isn’t it?
Johanna Burani, MS, RD, CDE
This is the message released by the American Diabetes Association:
Today, Americans are being urged to take the Diabetes Risk Test and to share it with everyone they care about to find out if they are at risk for developing type 2 diabetes.
It only takes a minute to find out if you are at risk for developing type 2 diabetes. keep reading »
March 2, 2015 by Johanna Burani
1 in 11 Americans has it.
1 in 4 adults, who has it, doesn’t know it.
1 in 3 adults is at risk for developing it.
“It” is diabetes.
And it must be stopped.
The American Diabetes Association’s latest conference on diabetes was held this past weekend in New York City and I was there. I listened to the updated Standards of Care for classifying, diagnosing, preventing and treating prediabetes and diabetes, best practices and emerging treatment options, new insights into the development of diabetes from human microbiome studies, and much, much more.
There was also animated discussion about lifestyle therapies: how to achieve better and consistent eating habits, how to encourage physical activity, how to address the distress of living with a chronic disease.
If you, dear reader, are or could be a statistic listed above, my question to you today is not “What should you change to improve your health?” You already know that answer. I’m asking you instead, “How are you going to start improving your health?”
How will you stop diabetes – today?
November 19, 2014 by Johanna Burani
Magnesium is the 8th most abundant element in the earth’s crust, accounting for 13% of our planet’s mass. It’s been used in aerospace construction since World War I, is present in today’s cars, beverage cans, golf clubs, fishing reels and even firework sparklers. Who knew?
Magnesium is also found in the human body. It helps all living cells communicate with each other enhancing nerve cell function, assisting in the conversion of glucose into cell energy and promoting glucose storage in the liver and muscles if it’s not needed right away. It participates in the biochemical reactions of more than 300 enzymes involved in ceaseless metabolic activities, including insulin secretion and cellular insulin sensitivity. Who knew? keep reading »
October 31, 2012 by Johanna Burani
I’ll admit it. I believed Paula Deen’s critics when they disparaged her for pushing butter and sugar in her recipes and on her cooking shows while she was secretly dealing with her diagnosis of type 2 diabetes. But then I met Paula and my opinion quickly changed.
We diabetes educators are accustomed to this scenario from our own patients. We understand the emotions that pour forth when a person feels that life will change forever now with diabetes, and not for the better! And here was Paula Deen, revealing her own emotional turmoil and how she eventually decided to take control of her diabetes with a candor that just oozed out of her. As I listened to her I kept thinking what a great service she is providing the diabetic community. She’s put a face on type 2 diabetes. A famous face that once represented unhealthy eating but now speaks of moderation and balance on the plate.We guests were served five brunch dishes, all of them Paula’s recipes, all of them diabetes-friendly, and all of them delicious! The greatest treat of all was sitting just a few feet away from Paula and listening to her explain what it was like for her when she learned she had type 2 diabetes. Her story was all too familiar, a very human story of an unsuspecting person going through phases of denial, fear and anxiety, anger and grief when told, “You have diabetes.”
Instead of pointing fingers and speaking critically, I stand up and applaud Paula Deen for setting a new positive example for the 26 million Americans already diagnosed with diabetes and the other 79 million who have some form of prediabetes. They, like Paula, face the choice and the challenges of accepting to live with diabetes every day, to control the disease and control their lives. Paula believes that if she has been able to make some small, consistent lifestyle changes (she calls them “baby steps”) then anybody can. Can you just hear her saying, “I know you can do it, y’all!”
Brava, Paula Deen!
September 16, 2012 by Johanna Burani
You may have heard or read about the glycemic index (GI) before, but do you really know what it is? what it measures? what it means?
Canadian scientists invented the glycemic index in the early 1980s to measure how quickly carbohydrate-rich foods are digested in the gut. In other words, the GI measures how long it takes a carb to become glucose and drop into the bloodstream. The researchers tested real foods on real people – no mice or test tubes, just normal people – and they came up with real numbers.
Think of any carb: a slice of bread or pizza, an Oreo cookie, a peach. Each of these foods has certain properties that will always belong to them. A peach, for example, will always be round, “peachy” in color, juicy and fibrous. And, because it’s been tested, we know it has a GI value of 28 (low). Its GI value helps to describe the peach as much as its other characteristics.
The actual glycemic index starts at zero and goes to 100 and is divided into three sections: LOW (0-55), MODERATE (56-69) and HIGH (70+). A peach has a low GI value (28) and that means it is slowly released as glucose from the gut into the blood.
There are labs in Canada, Australia, Europe and other places that follow the same strict World Health Organization-approved protocol for GI testing. To date their studies have deciphered the GI values of more than 2000 foods. These values were most recently published in 2008 as The International Tables of GI and GL Values. GI values also may be found at www.glycemicindex.com or www.gilabs.com.
- What is the glycemic index? A numerical chart of carbohydrates.
- What does it measure? How quickly carbs are digested in the gut and released as glucose into the blood.
- What does it mean? The GI tells us if a carb, once digested, enters the blood quickly or slowly. This information can have a profound impact on health concerns such as diabetes, heart disease and weight management.