MILK, OTHER DAIRY FOODS AND BLOOD GLUCOSE

  Dr Alan Barclay, PhD, is a consultant dietitian and chef with a particular interest in carbohydrates and diabetes. He is author of Reversing Diabetes (Murdoch Books), and co-author of 40 scientific publications, The Good Carbs Cookbook (Murdoch Books), Managing Type 2 Diabetes (Hachette Australia) and The Ultimate Guide to Sugars and Sweeteners (The Experiment …

LACTOSE INTOLERANCE

  Lactose, or milk sugar, is found in all mammalian milks and certain dairy products made from these milks (e.g., yoghurt, some cheeses and ice cream). Lactose may also be added to foods and beverages as an ingredient, such as doughnuts, biscuits, breakfast bars, and hamburger buns. Whey may also be used as an ingredient …

BLOOD PRESSURE AND PEOPLE WITH DIABETES

  Dr Alan Barclay, PhD, is a consultant dietitian and chef with a particular interest in carbohydrates and diabetes. He is author of Reversing Diabetes (Murdoch Books), and co-author of 40 scientific publications, The Good Carbs Cookbook (Murdoch Books), Managing Type 2 Diabetes (Hachette Australia) and The Ultimate Guide to Sugars and Sweeteners (The Experiment …

WHAT IS HIGH BLOOD PRESSURE AND WHAT ELSE CAN BE DONE TO MANAGE IT?

Blood pressure is simply the pressure of your blood against the walls of your blood vessels (arteries) as it is pumped around your body by your heart. As your heart pumps and relaxes, your blood pressure rises and falls in a regular wave like pattern, so blood pressure peaks when your heart pumps (systolic blood …

DO FERMENTED FOODS ASSIST IN THE PREVENTION AND MANAGEMENT OF DIABETES?

Source Humans have been fermenting a wide variety of foods and beverages for around 10,000 years, as a way of prolonging their nutritional value and the enjoyment of a bountiful seasonal harvest, amongst other things. Even today, with our modern food preservation techniques, fermented vegetables, fruits, grains, meat, fish, eggs and dairy are still commonly …

WHAT ARE FERMENTED FOODS?

Fermentation is the process where alcohol (ethanol), carbon dioxide, and/or organic acids (e.g., acetate, propionate, butyrate and lactate) are produced from foods (primarily from carbohydrates, but also some proteins) by yeast, bacteria or fungi – mostly under anaerobic (oxygen-free) conditions. The accumulation of alcohols and organic acids and the associated decrease in pH (i.e., increased …

COLORECTAL CANCER DIAGNOSIS – A LIFE CHANGING EVENT

Colorectal cancer is a type of cancer that affects the colon (large bowel/large intestine) and/or rectum. According to the World Health Organisation, colorectal cancer is the third most common cancer worldwide, accounting for approximately 10% of all cancer cases and is the second leading cause of cancer-related deaths worldwide. While predominantly affecting older adults (50 …

IMPAIRED GLUCOSE METABOLISM AND RISK OF COLORECTAL CANCER

Colorectal cancer shares a number of common risks factors with type 2 diabetes (not type 1 nor gestation diabetes) including high blood insulin (hyperinsulinemia) and blood glucose (hyperglycaemia) levels, abdominal obesity, and chronic inflammation. It is therefore not difficult to understand that people with raised blood glucose levels (i.e., prediabetes) or type 2 diabetes are …

KEEP PHYSICALLY ACTIVE TO PREVENT COLORECTAL CANCER AND INCREASE SURVIVAL

Around the globe, low levels of physical activity are a major risk factor for most common chronic diseases including type 2 diabetes and many kinds of cancer, including breast and colorectal cancers. What is physical activity? According to the World Health Organisation, physical activity is any bodily movement produced by skeletal muscles that requires energy …

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