Lupus Australia, Queensland Inc

  • Increase font size
  • Default font size
  • Decrease font size

GI AND THE MANAGEMENT OF DIABETES

Pamela J Holdsworth J.P. B. Ap.Sc., Dip Ed Grad.Dip. Nutrition & Dietetics, A.P.D. Specialist Medical Centre Unit A17-1 Rivage Royale 11 Shire Road, Mt Gravatt Central QLD 4122 Southport QLD 4125 Tel: (07) 3343 2578 Tel: (07) 5571 2309 Mobile: 0402 051 287 Fax: (07) 5561 1114 This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Research shows that the type of CHO [the GI] accounts for around 90% of the effect of food on blood glucose. When originally developed, GI was designed to be used in conjunction with CHO exchanges, or the like, to assist people to more evenly distribute their CHO intake throughout the day and to improve BGL control. Nine reasons which support the use of GI in the management of diabetes include:

1.Low GI foods and meals lead to smaller fluctuations in blood glucose levels compared to high GI equivalents.

2.Low GI diets improve glycated haemoglobin as much as many diabetic medications.

3.Low GI diets improve glycated haemoglobin without the risk of having a hypo or other side effect.

4.Low GI diets improve the body’s ability to use insulin.

5.Low GI diets improve the common risks for heart and blood vessel disease.

6.Low GI diets may also improve the ability to lose more body fat and to conserve lean muscle.

7.May also improve one’s ability to lose weight as they assist in feeling fuller for longer.

8.Low GI diets are sustainable.

9.Low GI diets are supported by Diabetes organisations from around the world including Diabetes UK, the European Association for the study of Diabetes, the Canada Diabetes Association and the American Diabetes Association.

To achieve a low GI diet you should include at least one low GI food at each meal or snack. Some good low GI foods are listed below: Pasta, Basmati or Doongara rice, milk, yoghurt, ice cream, sweet potato, carrot, peas, corn and fruit. Gram for gram…sugars do not aggravate blood glucose levels more than most starches That is, most sugars are no worse than most starches with the same amount of Carbohydrate.

PAMELA J. HOLDSWORTH. ABN: 14 811 497 713 Accredited Practising Dietitian Nutritionist

 

Updates

New Finding Suggest Novel Avenues to Explore Tast Loss in Autoimmune Diseases

Reduced taste sensitivity is a common symptom of autoimmune diseases such as Sjogren's syndrome and lupus, and it can have a negative impact on a person's nutrition. Taste sensitivity waxes and wanes along with other disease symptoms, but the mechanism by which inflammation could contribute to the loss of taste remains largely unknown. NIDCD-funded researcher Hong Wang, Ph.D., and colleagues at the Monell Chemical Senses Center, in Philadelphia, have used a mouse strain (MRL/Ipr) that models lupus in humans to explore the effects of chronic inflammation on taste tissues. The investigators noted increased levels of inflammation-promoting immune system cells in the tongue tissue of MRL/Ipr mice in association with lower expression levels of markers for Type II taste cells. (Type II taste cells reside within the taste buds and are responsive to sweet, bitter, and umami, or savory, flavors.) Taste buds appeared smaller in the MRL/Ipr mice than in the control mice. In tasting tests, the MRL/Ipr mice showed decreased responsiveness to bitter, sweet, and umami flavors, but responded normally to salty and sour flavors. The research provides new evidence linking autoimmune disease and chronic inflammation to selective changes in the structure and function of taste tissues in the tongue. These findings offer opportunities for further explorations that have the potential to improve nutrition in people with chronic autoimmune disorders.

 

Retrieved April 11, 2011 from http://www.medicalnewstoday.com

 

Lupus Booklet


A nineteen page booklet filled with stories and poems written by people who have lupus

Including a foreword written by Dr Carola G Vinuesa and Dr Matthew Cook, research scientists who are looking at the causes of lupus.

Contact us if you are interested in purchasing this interesting little book


Latest Events

Sat Jun 10 @09:00 -
June Meeting
Sat Jul 08 @09:00 -
July Meeting
Sat Aug 12 @09:00 -
August Meeting
Sat Sep 09 @09:00 -
September Meeting