Category Archives: Diabetes

Alcohol Reduces Risk of Type 2 Diabetes

Posted on November 16, 2017 by Robert Barrington

The public’s conception of alcohol relating to health appears to reflect the mainstream medically established propaganda. The mainstream claims that alcohol is detrimental to the health, and there is a general concerted effort to reduce alcohol consumption amongst the population … Continue reading →

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Eggs: Not Associated With Type 2 Diabetes

Posted on November 2, 2017 by Robert Barrington

Eggs have been consistently associated with negative health effects by the mainstream health industries. The detrimental effects of eggs, so we are told, derived from their very high content of cholesterol in combination with their saturated fat levels. The high … Continue reading →

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Whole Grains: The Latest Science

Posted on September 27, 2017 by Robert Barrington

Interest in whole grains has increased in recent years largely because of empirical data showing a number of health benefits in those that consumes them. Whole grains are defined as cereal grains that retain their original plant composition, such that … Continue reading →

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Don’t Forget Your Chromium

Posted on September 6, 2017 by Robert Barrington

Chromium is an essential trace mineral in human nutrition. Dietary chromium is required for the correct function of the insulin system. It is not fully understood how chromium functions at the cellular level, but a number of hypotheses have been … Continue reading →

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Low Carbohydrate Diets: More Evidence of Health Benefits

Posted on July 11, 2017 by Robert Barrington

High carbohydrate diets do not damage the health. There are many examples of populations around the World that consume high carbohydrate diets with no discernible negative effects to their health. However, it is important to understand the nuances of why … Continue reading →

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Vitamin C Lowers Blood Glucose Levels

Posted on March 30, 2017 by Robert Barrington

Most animals can synthesise vitamin C from glucose. However, humans are missing the L-gluconolactone enzyme required for this reaction. As a result humans are dependent on their diet in order to supply adequate vitamin C. Because vitamin C is synthesised … Continue reading →

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25-Hydroxyvitamin D Levels and Risk of Diabetes

Posted on February 20, 2017 by Robert Barrington

Vitamin D is a hormone synthesised in the skin via the action of ultraviolet light on cholesterol. Vitamin D can be consumed from food, but foods containing high amounts of vitamin D are not commonly consumed in the Western diet. … Continue reading →

Posted in 1,25-dihydroxyvitamin D / Calcitriol, 25-hydroxyvitamin D, Diabetes, Insulin, Insulin Resistance, Vitamin D | Comments Off on 25-Hydroxyvitamin D Levels and Risk of Diabetes

More Eggs: More Healthy Effects

Posted on January 3, 2017 by Robert Barrington

The cholesterol theory of cardiovascular disease states that dietary cholesterol is a cause of elevated levels of plasma cholesterol and elevated plasma cholesterol are a cause of atherosclerosis, which is in turn a cause of cardiovascular disease. The problem with … Continue reading →

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The Beneficial Glycaemic Effects of Vinegar

Posted on December 11, 2016 by Robert Barrington
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The Breakfast of Champions

Posted on December 1, 2016 by Robert Barrington

The metabolic syndrome is a cluster of metabolic disorders that centre around the development of insulin resistance. Many Western lifestyle disease including obesity, cardiovascular disease and type 2 diabetes are now associated with insulin resistance and metabolic syndrome. The carbohydrate … Continue reading →

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