The Profect Solution for DiabeticsWritten by Protica Research
Diabetes, which affects more than 6% of US population or over 18,000,000 people [i], is diagnosed when body is not creating or effectively utilizing hormone called insulin. As a result, much-needed energy from sugar, starch, and other sources are not being exploited as effectively as they should. This can lead to severe adverse health consequences, including nerve, ocular, and kidney problems [ii]. While genetics and environmental factors play a role, exact cause of diabetes is as yet undetermined. However, one thing is precisely clear to those with this condition: eating right is vitally important. Generally speaking, people with diabetes do not eat a standard “one size fits all” diet. Rather, they must adhere very closely to healthy eating guidelines prescribed by their doctor. However, these recommendations, which generally apply to general public as well [iii], include principles such as eating a low-fat diet, and limiting calories from saturated fat to less than 10% of daily caloric intake. The recommendations also include eating complete sources of protein, and limiting calories from protein to 20% of daily caloric intake [iv]. It is worth noting that protein also plays an added support role in a diabetic diet, because protein can slowly transforms into glucose. As such, ingesting appropriate amounts of complete protein can help a diabetic manage blood-sugar levels. At same time, maintaining low blood pressure is of enhanced important for those with diabetes. As such, a diet that helps maintain a healthy body weight is essential, since high blood pressure is related to obesity and overweight conditions [v]. Diabetics know full well they should eat a calorie-smart diet that is low in fat, fortified with complete protein, and scores low on Glycemic Index [1]. Yet quite often what is lacking is time to ensure that this diet is maintained. Unlike individuals without diabetes who can, if they must, “snack” on unhealthy foods from time to time, persons with diabetes are well advised by their qualified doctors to ensure that a very healthy eating regimen is consistently followed. Yet following this regimen is indeed difficult; especially since so many foods in restaurants and vending machines are utterly devoid of healthy ingredients. At most, one might expect to find some low fat options when eating out; but these usually have high calories, high sodium – to compensate for flavor lost due to reduced fat – and a high GI score. None of this is welcome information for diabetics. Fortunately, a product called Profect has been medically engineered to provide diabetics with a practical eating solution. Profect, with its low Glycemic Index, contains absolutely no sugar. Therefore, diabetics do not have to worry about their blood sugar levels spiking after eating a serving of Profect. As an added benefit to those with diabetes, Profect contains 25 grams of complete protein [2] -- and zero fat. As such, Profect can be eaten along with other foods to slow down overall absorption cycle. Ultimately, this means that Profect can effectively reduce insulin spikes and subsequent creation of fat cells; which, as noted above, can lead to weight gain and high blood pressure.
| | The Glycemic Index and DietingWritten by Protica Research
The field of nutrition is awash with charts, tables, diagrams, models, acronyms, and abbreviations; more than average person can memorize. As such, one often comes across someone who has simply burnt out trying to keep track of how much to eat, when to eat it, how to find calories from fat, RDI, DV, and so on. There is an overkill of useful information within nutrition field, and it can ironically provoke one to grow weary and exhausted, tune out, and go grab a fast food burger. Yet every once in a while, a concept within nutrition field emerges that truly demands attention. Over a decade ago, USDA’s “Food Pyramid” was one such concept because it helped eaters discover how many gaps existed in their typical daily diet. Now, as Food Pyramid begins to take a new shape, and as nutrition field works to establishes itself as most important branch of health care in 21st century, an invention called Glycemic Index is taking center stage. The Glycemic Index (GI) is not new; it has been around for more than 2 decades. Yet until recently, its exposure beyond world of diabetes has been limited [i]. The Glycemic Index indicates how “high” or “low” blood sugar levels change in response to carbohydrate intake. A “high” Glycemic Index indicates carbohydrates with a swift breakdown, whereas a “low” Glycemic Index indicates carbohydrates with slow, gradual breakdown. Both terms are of equal importance to diabetics, because there are times with high Glycemic Index foods are required, and times where low Glycemic Index foods are required. Indeed, Glycemic Index itself is not new, but its application far beyond borders of a diabetic dialogue is notable; especially for dieters. People striving to lose weight often face a nemesis much tougher than establishing an exercise regimen or introducing healthier foods into their diet. The problem is one of energy. Many dieters are surprised – and disturbed – to learn that their diet program is causing them to lose more than inches and pounds: they are losing energy. This is often expressed as a complaint, as in “I’m feeling weak”, or even “I can’t stay awake”. Many dieters and those advising them have erroneously chalked this up to a matter of attitude, or will power, or some non-biological cause. The plain truth is that many dieters have been oblivious to Glycemic Index, and hence, to fact that many of diet foods they have eaten – or are eating right now – score very high Glycemic Index levels. As such, these foods are providing a quick boost to blood sugar levels, and then setting up dieter for inevitable fall. This is because high GI foods typically increase blood sugar values, which in turn trigger hormone insulin to clear sugar from blood. Since blood sugar (a.k.a. glucose) largely dictates body’s energy levels, it stands to reason that this process manifests as an initial boost in energy, and then as a depletion of energy. This rise and fall of blood sugar – and energy – is often described by dieters using a “roller-coaster” analogy: one minute they feel confident and strong, and next, they are about to pass out and require some kind of stimulant in order to make it through day. Regrettably for many dieters, that stimulant is usually more high Glycemic Index foods, such as sugary snacks or soft drinks. It is easy to see how this experience can lead an individual to stop dieting. After all, before diet, individual was merely gaining weight. On diet, individual is gaining weight and is exhausted for most of day. It is better to quit diet.
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