Diabetic Digest - March 15, 2017

Readers:

If you're eating a low or gluten-free diet you may want to check out today's article. Apparently, Harvard researchers have found that engaging in this type of diet, without living with Celiac disease, may increase a person's risk for developing type 2 diabetes. Make sure that you eat right for you.

And if you're hungry make sure to serve up a delicious helping of spinach casserole. It's the recipe I got for you today. Enjoy!

Regards,
Steve

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Comments? Questions? Email Steve



*-- Diabetic News --*
Study finds low-gluten diets linked to risk of type 2 diabetes
Researchers from Harvard University found that a low- or gluten-free diet may increase a person's risk for developing type 2 diabetes.

The research findings were presented at the American Heart Association's Epidemiology and Prevention/Lifestyle and Cardiometabolic Health 2017 Scientific Sessions.

Gluten is a protein found in wheat, rye and barley, and gives bread and baked goods their elasticity during the baking process. Celiac disease is a gluten intolerance or gluten sensitivity in people and is linked to type 1 diabetes.

The availability of gluten-free products has increased in recent years, however, many people without Celiac disease are using gluten-free products more and more. Research has shown that reducing gluten consumption in people without Celiac disease provides no long-term health benefits.

"We wanted to determine if gluten consumption will affect health in people with no apparent medical reasons to avoid gluten," Geng Zong, a research fellow in the Department of Nutrition at Harvard University's T.H. Chan School of Public Health, said in a press release. "Gluten-free foods often have less dietary fiber and other micronutrients [vitamins and minerals], making them less nutritious and they also tend to cost more. People without Celiac disease may reconsider limiting their gluten intake for chronic disease prevention, especially for diabetes."

The large cohort study included data from three previous studies consisting of 4.24 million people followed from 1984-90 to 2010-13.

Researchers found most participants had gluten intake below 12 grams per day, and within that range, people who ate the most gluten had lower risk of developing type 2 diabetes during the 30 years of follow-up.

Participants who ate less gluten also tended to eat less cereal fiber, which is a known protective factor for type 2 diabetes.

Researchers found participants in the highest 20 percent of daily gluten consumption had a 13 percent lower risk of developing type 2 diabetes compared to participants with the lowest amount of daily gluten consumption.



*-- Diabetic News --*
SPINACH CASSEROLE
INGREDIENTS:
4 packages frozen spinach, (10 oz each)
12 ounces cream cheese, softened
1/2 cup butter, melted, divided
2 cups seasoned bread crumbs
1 cup shredded Parmesan cheese
paprika

DIRECTIONS:
Thaw spinach and press or squeeze to remove excess water. Grease a casserole dish and set aside. In a large mixing bowl, combine the spinach, cream cheese, Parmesan and 1/4 cup of melted butter. Spoon into casserole dish. Sprinkle with the breadcrumbs and paprika, and drizzle with remaining 1/4 cup of butter. Bake at 350 degrees for 25 minutes.

YIELD: 8 Servings
Categories: Vegetables, Casseroles

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