Reports show that only about 30% of people with Type 2 Diabetes (T2DM) achieve good blood glucose control.1 Despite the number of therapies available for T2DM, including:
- exogenous insulin, and
- medications that decrease glucose release from the liver,
- increased use of glucose by skeletal muscles, or
- delays in the absorption of glucose from food.
The micro and macro vascular complications remain a challenge. It is now known that these complications are a result of chronic high levels of blood sugar that result in long term oxidative stress, chronic inflammation, non-enzymatic glycation of proteins, and epigenetic changes. Overproduction of free radicals from oxidative stress appears to be the link that unites hyperglycemia and the multiple biochemical forces that result in diabetes complications.
Learn from the best! Using our training course with the book, Recipe Nutrient Analysis: best practices for calculated and chemical analysis, promotes confidence that nutrient values given to clients are accurate.
As the Menu Labeling law is set to take effect in May 2018, the RDN is primed to take the lead role in recipe analysis for foodservice establishments.
To date, nonalcoholic fatty liver disease (NAFLD) is the most common cause of liver disease in the Western world and may affect as many as 30% of US adults.1 NAFLD is often described as the liver’s manifestation of metabolic syndrome affecting 75% of the persons who are overweight and 90% of those who are obese.2 As a result of the rising incidence in obesity, and gradual changes in hepatic structure and function as we age, the risk of liver disease and related mortality increases.
“Intermittent fasting” has become a trendy term that means voluntarily not eating for specific periods of time.1 It can mean going for a certain number of hours without food during the day or night or even multi-way fasts.
Modern fruits and vegetables descended from wild plants identified by our ancestors as edible. The fruits and vegetables most commonly consumed today ― potatoes, sweet corn, head and Romaine lettuces, onions, apples, bananas, and tomatoes ― have little resemblance in appearance, taste, and nutritional value to the wild plants that grew, and continue to grow in some cases, all over the globe.