Category Archives: Diabetes

Vitamin D and Metabolic Syndrome

Posted on July 6, 2013 by Robert Barrington

Metabolic syndrome is a disorder characterised by insulin resistance and abdominal obesity. This causes metabolic disturbances that include detrimental changes to blood lipids and deposition of fat in the viscera. The result is an increase in the risk of cardiovascular … Continue reading →

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Fish Oils for Type 2 Diabetes

Posted on June 24, 2013 by Robert Barrington

Insulin resistance is thought to lead to the development of the metabolic syndrome, a condition characterised by serious metabolic dysfunction. One such associated abnormality is dyslipidaemia, which usually manifests itself as raised plasma levels of very low density lipoprotein (VLDL) … Continue reading →

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Vitamin D and Calcium: Type 2 Diabetes

Posted on May 21, 2013 by Robert Barrington

esearch implicates vitamin D and calcium insufficiency in the development of metabolic syndrome and subsequent deterioration of the condition to type 2 diabetes. Metabolic syndrome is characterised by insulin resistance, abdominal obesity, hyperglycaemia, inflammation and β-cell dysfunction, which suggests that … Continue reading →

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Brewer’s Yeast: Forgotten Knowledge

Posted on April 14, 2013 by Robert Barrington

Refined carbohydrates are associated with the development of insulin resistance which is a primary cause of metabolic syndrome. Development of the metabolic syndrome exposes an individual to a raft of diseases including type 2 diabetes and cardiovascular disease. Refined carbohydrates … Continue reading →

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Glycaemic Index: A Measure of Food Quality?

Posted on March 10, 2013 by Robert Barrington

The glycaemic index is a measure of the rise in plasma glucose following consumption of a carbohydrate food, with white bread or glucose as the reference food given a value of 100. Each carbohydrate food can be given a value … Continue reading →

Posted in Carbohydrate, Cardiovascular Disease, Diabetes, Fibre, Glycaemic Index, Insulin, Insulin Resistance, Metabolic Syndrome, Obesity, Protein | Comments Off on Glycaemic Index: A Measure of Food Quality?

Seven Day Very Low Calorie Diet: Metabolic Effects

Posted on March 7, 2013 by Robert Barrington

The failure rate in those that use energy restriction as a mechanism to lose body fat is high. Studies that have investigated weight loss through calorie restriction have generally reported successful initial results, but most of the subjects tend to … Continue reading →

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The SGLT1 Cotransporter and Gastric Emptying

Posted on January 23, 2013 by Robert Barrington

Gastric emptying may be an important determinant of the glycaemic effect of food. Because lower a glycaemic load is associated with protection from weight gain, diabetes and cardiovascular disease, nutritional factors that can inhibit or delay gastric emptying are of … Continue reading →

Posted in Carbohydrate, Diabetes, GIP, Glucagon-like Peptide 1, Glucose, Incretins, Insulin, Sucralose | Comments Off on The SGLT1 Cotransporter and Gastric Emptying

Age and Homocysteine

Posted on January 21, 2013 by Robert Barrington

Despite mainstream medical ignorance of Kilmer McCully’s original homocysteine work four decades ago, homocysteine is now considered a risk factor for cardiovascular disease. Homocysteine is thought to increase the risk of cardiovascular disease via oxidative stress (although may also cause … Continue reading →

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Is Avoiding Dairy Bad for Your Health?

Posted on December 16, 2012 by Robert Barrington

The dietary cholesterol and saturated fatty acid theory of cardiovascular disease does not stand up to scientific scrutiny. Avoiding dairy products to reduce saturated fatty acid and cholesterol intakes is therefore not justified based on the scientific literature. In fact, … Continue reading →

Posted in Calcium, Dairy, Diabetes, Insulin Resistance, Obesity, Selenium, Vitamin A, Vitamin B, Vitamin D, Weight Loss, Zinc | Comments Off on Is Avoiding Dairy Bad for Your Health?

Fibre Affects Postprandial Glycaemia

Posted on December 14, 2012 by Robert Barrington

Reducing postprandial glycaemia has been reported to be beneficial to health because it may decrease the risk of cardiovascular disease, metabolic syndrome, diabetes, obesity, and all-cause mortality. Removing the fibre from carbohydrate foods increases the glycaemic index of the food, … Continue reading →

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