Cutting cubs = cutting diabetes risk
Cutting out carbohydrates reduces the risk of developing diabetes.
Many dieters out there reduce their intake of food favourites likes bread, pasta and rice in the run up to a holiday or big event for a quick way to drop some extra pounds, with even more of us restricting out intake of carbs on a day to day basis, preferring instead to save them for our naughty days.
And now new research has shown that as well helping us to lose weight, opting for low carb meals lowers your risk of diabetes by 30 per cent.
A team of experts from the University of Michigan, led by Professor Katarina Borer, recruited 32 post-menopausal metabolically healthy women, who they split into four groups.
Two groups were given low-carbohydrate meals of 30 per cent carbs, with one of the groups taking part in moderate exercise before eating.
The other two groups feasted on high carb meals of 60 per cent. One group was again told to exercise before eating.
The low carb groups had a reduction in insulin resistance after their third meal in the evening. Insulin is a hormone made by the pancreas that allows your body to use sugar (glucose) from carbohydrates in the food that you eat for energy or to store glucose for future use. Insulin resistance means insulin is less effective and leads to the pancreas producing more to help. Eventually this leads to diabetes.
“What is remarkable about our findings is that they show that a simple dietary modification of reducing the carbohydrate content of the meals can, within a day, protect against development of insulin resistance and block the path toward development of prediabetes,” Professor Borer said.
“Even more surprising and amazing is that exercise before the meals made the subjects more carbohydrate intolerant - that is, it increased evening blood sugar levels,” she added.