A high sugar, high fat diet “disrupts normal insulin function in the brain, increases inflammation and oxidative stress and impairs amyloid regulation”. (Quote by S. Craft in ‘Eat your way to dementia’, Trivedia B, New Scientist No. 2880, Sep 2012)
Advanced glycation end products (AGEs) produced in processed foods and by dry heat cooking (grilling) are a risk for obesity and diabetes. Switch to traditional, slow low-heat, moisture-rich cooking (stewing, poaching, steaming).
The consumption of sugar has trebled worldwide over the past 50 years, closely tracking the obesity curve and significantly increasing the risk of liver damage, pancreatic cancer, type 2 diabetes and heart disease. Researchers at Oxford University have calculated that a 20% tax on sugary soft drinks would cut obesity levels by around 400,000.
Mung beans are tiny, highly nutritious green beans, used for centuries in Chinese and Indian cuisine. High in protein and fibre, they are helpful in the control of blood sugar, as they provide slow-releasing carbohydrates and protein. There is increasing interest in the potential of the mung bean to inhibit various complications of diabetes.
Eating two oz of nuts daily as a replacement for carbohydrates may help control Type 2 Diabetes and prevent its complications.
(Jenkins DJA et al. Nuts as a Replacement for Carbohydrates in the Diabetic Diet. Diabetes Care, 2011)