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).
A spoonful of sugar makes the medicine go down… But does the sugar we eat actually contribute to our requirement of medication? The sugar industry would have us believe that sugar does not contribute to diabetes, heart disease, obesity, hypoglycaemia or nutrient deficiencies. I’d like to believe them, but I don’t. Sucrose is an essential […]