Blood Sugar Alzheimer’s Connection

July 18, 2008

Men with low insulin secretion at age 50 had a significantly greater risk of Alzheimer’s.

One of the theories of factors leading to Alzheimer’s is that it is diabetes of the brain. The brain runs on carbohydrates and if the brain cells develop insulin resistance the brain can’t run correctly. If we don’t produce enough insulin our brain won’t be able to absorb the carbs it needs to run correctly.


Curcumin Offer Protection Against Diabetes

July 3, 2008

“Inflammation is believed to play a role in the onset of diabetes type 2 as well as obesity. The researchers suggest that curcumin helps prevent diabetes by reducing the inflammation that occurs in obesity. By suppressing the number and activity of inflammatory cytokines produced by immune cells in fatty tissue, which can damage the heart and insulin-producing pancreatic islands as well as increase muscle and liver insulin resistance, curcumin may help reduce some of obesity’s adverse effects.”

Caffeinated Coffee May Make You Fat

May 29, 2008

A study released today shows Caffeinated Coffee interferes with how you use insulin. The cause of Type 2 Diabetes, Metabolic Syndrome, Hypoglycemia & Obesity all have insulin insensitivity as a major root cause. The major cause of getting fat is insulin insensitivity.

“Conclusion: The ingestion of CC with either a high or low GI meal significantly impairs acute blood glucose management and insulin sensitivity compared with ingestion of DC. Future investigations are warranted to determine whether CC is a risk factor for insulin resistance.”

In other words; taking in as little as 5 mg of caffeine from coffee interferes with how your body uses and stores carbohydrates and fats. The more insulin you need to deal with carbohydrates the more your body turns those carbohydrates into fat. Taking as little as 5 mg of caffeine reduced insulin sensitivity by 40% with a sugary meal & 29% with a more complex carbohydrate meal.

American Journal of Clinical Nutrition, Vol. 87, No. 5, 1254-1261, May 2008
© 2008 American Society for Nutrition