Diabetic Digest - August 30, 2017
I found a very interesting and telling article about a study that has found keys to developing type 2 diabetes.
I think if you are on the cusp of developing type 2 diabetes or have metabolic difficulties, please read this article.
With education and intervention you can help yourself live better and feel better.
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*-- Diabetic News --*
Study: Gut plays key role in development of type 2 diabetes
A recent study has found that the gut and gastrointestinal tract play a key role in the development of type 2 diabetes.
The study, published Aug. 1 in the Metabolic Syndrome and Related Disorders journal, found the effects of gastric emptying rates on blood sugar levels after eating, and the resulting glucose-related hormone release, play a part in the development of type 2 diabetes.
"The role of the gastrointestinal tract in modulating the response to glucose ingestion is often overlooked. In this commentary, Professor Holst and colleagues revisit the role of the GI tract in health and disease," Dr. Adrian Vella, editor-in-chief of Metabolic Syndrome and Related Disorders and professor of Medicine, Mayo Clinic College of Medicine, Rochester, MN, said in a press release.
Researchers focused their study on how the gastrointestinal tract contributes to the regulation of postprandial plasma glucose and secretion of the incretin hormones known as GIP and GLP-1.
Findings showed GIP and GLP-1 help induce and regulate the release of insulin cells by pancreatic beta cells to control the level of glucose in the blood. They also found that the gut plays a role in the hypersecretion of glucagon in individuals with type 2 diabetes.
*-- Diabetic News --*
GRILLED CHICKEN WITH ROSEMARY
2 broiler chickens (3 lbs ea, split), backbones removed
1/4 cup vegetable oil
8 tablespoons butter, melted
1/2 cup dry white wine or 1/3 cup lemon juice
2 teaspoons dried rosemary, crushed
1 clove garlic
1 teaspoon salt
freshly ground black pepper, to taste
Prepare the grill by placing an oiled rack 4 to 6 inches over medium-hot coals. Combine the oil, butter, wine or lemon juice, rosemary, garlic and salt. Brush the chicken halves inside and out with 1/4 cup of the seasoned butter. Place the chickens bone side down on the grill. Baste them frequently with the remaining seasoned butter and turn the pieces every 10 minutes for a total of 30 to 40 minutes in all. Sprinkle well with pepper and serve.
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