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Diabetic Digest - August 16, 2017


There are times that I see health articles and the headline is just common sense. The article that I have for you today is a prime example - Less sugar quickly improves health of overweight kids, adults.

So eating less sugar is better for your health? Who woulda thunk it?!

Why is it that medical researchers and scientists have to validate common sense? I just don't get it. Just eat less sugar, ladies and gentlemen, and we'll all be better off.


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*-- Diabetic News --*

Less sugar quickly improves health of overweight kids, adults

Research shows overweight children and adults can significantly and quickly improve their health by consuming less sugar.

The study, published in the August edition of The Journal of the American Osteopathic Association, or JAOA, found that improved health can be seen in less than two weeks with reduced sugar consumption.

Reducing or eliminating fructose, especially high-fructose corn syrup, or HFCS, from the diet can avert obesity, fatty liver disease and type 2 diabetes.

Fructose accelerates the conversion of sugar to fat. Glucose metabolizes 20 percent in the liver and 80 percent throughout the body, while fructose metabolizes 90 percent in the liver and coverts to fat 18.9 times faster than glucose.

"Fructose provides no nutritional value and isn't metabolized in the brain. Your body converts it to fat, but doesn't recognize that you've eaten, so the hunger doesn't go away," Dr. Tyree Winters, an osteopathic pediatrician focused on childhood obesity, said in a press release. "Many young patients tell me they're always hungry, which makes sense because what they're eating isn't helping their bodies function."

HFCS can be found in 75 percent of packaged foods and drinks due to the fact that it is cheaper and 20 percent sweeter than raw sugar.

Fructose starts the metabolic pathways that converts to fat and is stored in the body.

"If we cut out the HFCS and make way for food that the body can properly metabolize, the hunger and sugar cravings fade. At the same time, patients are getting healthier without dieting or counting calories," Winters said. "This one change has the potential to prevent serious diseases and help restore health."

*-- Diabetic News --*


1 chicken - 4 pound
1/2 TS salt
1/4 TS black pepper
1/2 cup olive oil
1/2 cup chicken broth
2 fresh sprigs parsley
2 fresh sprigs rosemary
1 fresh sprigs thyme
1 fresh sprigs sage
2 bay leaves
2 stalks celery
40 garlic cloves, peeled (approx 3 to 4 heads of garlic)
* small amount of kitchen string/butchers twine

Preheat oven to 350 degrees. Rinse chicken and pat dry. Sprinkle inside and out with salt and pepper. Tie legs together with kitchen string and fold wings under chicken. In a 6-8 quart ovenproof pot or Dutch oven heat oil over medium high heat until hot but not smoking. Brown chicken, turning carefully, until golden brown, about 10 minutes. Transfer chicken to a plate. Tie herbs and celery together with string to make a bouquet and add to pot along with all of the garlic cloves. Put chicken, breast side up, on top of cloves and bake, covered tightly, in middle of oven, basting twice, about 30 to 40 minutes until cooked through and an instant-read thermometer inserted 2 inches into fleshy part of a thigh registers 170 degrees (avoid the bone).

Transfer chicken to a cutting board and and let stand 10 minutes. (Reserve pan juices). Cut chicken into serving pieces and spread roasted garlic on toasts. Serve chicken drizzled with some of reserved pan juices.

Yield: 4 Servings
Categories: Chicken, Main Dishes


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