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Conquering Diabetes

with Michael Dansinger, MD

Michael Dansinger, MD is here to provide hope, inspiration, and knowledge for people with type 2 diabetes or prediabetes who want to conquer their disease and reclaim their health.

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Monday, February 10, 2014

Book Review: Diabetes without Drugs

By Michael Dansinger, MD, with Caitlin Quinn, RD MS

veggies

“It is a well documented fact that bleached white flour is contaminated with alloxan…which is known to destroy pancreatic function”.  When I read this sentence in the first few pages of Suzy Cohen’s Diabetes without Drugs-The Five Step Program to Control Blood Sugar Naturally and Prevent Diabetes Complications, I admit that I was not sure what she was talking about. I am familiar that alloxan is a chemical given to rats to induce diabetes for medical research, but in bread? I wasn’t so sure. Regardless, the opening few pages of this book certainly convinced me to keep reading, and I’m happy that I did.

Author Suzy Cohen is a pharmacist and a proponent of functional medicine, a practice that believes in treating diseases using supplements and only using prescription medication when absolutely necessary. She believes that the health care system is too focused on creating medicine to mask the symptoms of disease rather than treating the root cause. I was intrigued that a pharmacist was writing a book that actually talks about the dangers of prescription medications and uses her experiences in the field to share the ins and outs of several classes of drugs.

The book is divided into six sections. The first two focus on the different types of diabetes, possible causes, and how to detect and monitor your disease.  Sections three and four discuss all the different complications that may develop due to diabetes and the various supplements to combat or prevent them. The final sections continue to discuss supplements but also focus on styles of eating and recipes that will help reverse your disease. Throughout the book the author reminds readers to always consult their doctor before starting any new supplement and to wait one month before adding any additional supplements to your regimen. Strong evidence is lacking about the effectiveness of many of her recommended supplements.

While heavy on the scare tactics, the author takes you through all of the possible complications of uncontrolled diabetes and the supplements you can take to combat these issues. She also discusses her views about how dairy and gluten can play a role in both type 1 and type 2 diabetes development. While the discussion of supplements is lengthy, the author does spend some time talking about how to change your eating to help reverse diabetes. I felt this section was rushed and less organized than the first four sections but she does lay out some rules to follow including daily green drinks, vitamin D supplementation, eating more fiber, and avoiding all white carbohydrates.  There are no meal plans to follow but she does include 52 recipes including dessert.

When reviewing a book that deals with diabetes reversal or management, I like to think about how realistic the eating plan is. For this book in particular, you would need a good amount of money for supplements if you were to follow all of the author’s suggestions. In addition to a daily multivitamin supplementation, she advises that you take multiple supplements to help reverse different diabetic complications and medications. For example, if you have type 2 diabetes, heart disease, and are taking Metformin she recommends 11 supplements to help reverse and treat those conditions. With the average cost of a supplement being 15 dollars for a 30 day supply, you are looking at 165 dollars per month, and this doesn’t include her green drink products, or the foods to keep on hand! While it is certainly less expensive than being on medication for the rest of your life, spending that money on supplements which may or may not work is not feasible, and would not be much use if your eating and exercise did not improve. Also, several studies have come out recently that question the overall value of supplements in general.

As for her alloxan claim, while she states that it is a well known fact, she does not provide any references. From what I have been able to gather small amounts of alloxan may be produced during the bleaching process to make white flour. I was not able to find any reputable research studies that test the actual amount produced during the bleaching process. Despite her exaggeration, she is right to encourage readers to ditch white bread. I think the best way to adopt the suggestions discussed in this book would be to start making changes to your eating habits, add in exercise, and then address supplements if you feel the need. I can say that I have seen significant improvements in diabetes from smart eating and exercise alone without the use of expensive products. Unfortunately this book does not have the most detailed nutrition plan but it does give some great tips and recipes to help you get started.

Posted by: Michael Dansinger, MD at 7:34 pm

Friday, January 10, 2014

Conquering Diabetes – One Book at a Time

By Michael Dansinger, MD

Books

Diabetes is a serious disease that doctors cannot successfully manage without a high level of input and cooperation from each patient. Therefore, patients must become educated about how to deal with diabetes in order to stay as healthy as possible. Unfortunately there is much to learn, and learning this information is often challenging for patients. There is a wealth of information available from doctors, nurses, diabetes health educations, dietitians, personal trainers, patient advocates, health coaches, book authors, magazine articles, websites, and blogs. All of this may seem like “too much” information for patients – they can feel overwhelmed and, as a result, become passive rather than engaged and proactive.

There are hundreds of books marketed to patients with diabetes. Each book has similarities, yet each is unique in its own way. It can be challenging for a patient who wants information and inspiration to know which books are worthwhile, especially because each individual reader is unique in terms of personality, lifestyle, food preferences, activity preferences, medical conditions, and other factors. In other words, not everyone who reads the same book will have the same reaction to it. Nevertheless, it is fair to say that some books are better than others in a general sense, and many patients could benefit from some guidance in the area of diabetes books.

I have read a good number of books about lifestyle, nutrition, exercise, and health, and have served on expert panels for the specific purpose of rating and ranking such books for consumers. I am fascinated by the similarities and differences between the books out there, and have often found such books to be a source of inspiration to push harder both personally and professionally. As a result of considering the merits of so many types of health-related books, I have developed some viewpoints about how to think about the universe of health books.

I believe that the existence of such a broad range of books is a good thing. I am grateful for the diversity of styles and strategies and eating plans, etc. There are definitely “different strokes for different folks”, and in this case I am not in favor of a “one-size-fits-all” mentality.

I’ve talked about “dating the diets” by trying a variety of eating strategies, and the same principle applies to diabetes books. Some individuals will prefer to “date” until finding “the one” they like best and then making a long-term commitment to staying faithful like in “marriage”, even when there are challenges. Others prefer to keep moving from one approach to the other, looking for variety, novelty, and new sources of inspiration, in an effort to avoid monotony and boredom.

The books range in terms of the scientific evidence they discuss. Most books about diabetes and health refer to scientific evidence but the interpretation and selection of research studies can vary substantially. The tremendous diversity of scientific studies, combined with the known limitations of existing scientific evidence, means that much of the science is open to interpretation and debate. This means there is tremendous room for “artistic license” and hypothesizing about what the existing studies might mean. We all want “the truth”, a deeper understanding of how the body works, and what to do to maximize our health, but the fact is that consensus is often lacking, while diversity of mindsets, approaches, opinions, and philosophies are the reality with diabetes books.

There is a difference between “pseudoscience” versus a “unique interpretation” of the science. The former is inconsistent with scientific evidence and is most certainly incorrect, and the latter is usually plausible, unproven, and possibly false. In either case, following the advice or wellness strategy suggested by the author of such advice often works well in terms of health benefits, even if the underlying premise is incorrect, mistaken, or false. Many false beliefs can result in positive changes when the approach is harmless. For a silly example, suppose someone erroneously believed that foods that are shaped like round spheres have special healing powers because of their shape, and therefore one should eat some of this type of food at each meal. This would result in a significant amount of fruit intake with likely health benefits, even though the underlying pseudoscientific premise is false. More often I see unique interpretations or liberal stretches with ideas and interpretations that seem like exaggerations of minor pieces of scientific evidence. These “over-interpretations” or “unproven ideas” are sometimes the major underlying premise of an entire nutritional philosophy, but this does not necessarily pose a health problem. While I am interested in always getting the facts straight and knowing what mainstream experts consider to be valid interpretations of scientific evidence, I also favor a tolerant/liberal posture and artistic leeway when it comes to making sense of the vast gaps in our scientific knowledge. When some questionable idea sounds dangerous or concerning I’m not shy about saying so.

Various health and nutrition strategies range from conservative to extreme. Conservative strategies are generally more mainstream and extreme ones are not.More extreme strategies often produce more dramatic results, but the drawbacks might include greater challenges with long-term adherence, sustainability, risks, or side effects. Often times the more extreme, unusual, or novel a strategy or philosophy is, the more intriguing it is to learn about. Mainstream approaches that cover the standard principles can be written up in clever and interesting ways, but sometimes these plans seem dry and boring.

In the coming months I’d like to provide reviews of various wellness books for patients with diabetes. Most of these books will have nutrition plans, and with the assistance of nutritionist Caitlin Quinn, RD MS, I will summarize and share my comments about the nutrition and wellness programs described in each book. I will cover a broad spectrum of books one could buy from on-line booksellers or bookstores, ranging widely in viewpoints and philosophies. In the end, I’m aiming to help the reader find an effective and sustainable plan that fits his or her personal needs, values, and personality.

Posted by: Michael Dansinger, MD at 3:12 pm

Tuesday, September 11, 2012

Trial and Error

By Megan Fendt, RD, CDN, CDE

Megan Fendt

Megan Fendt, RD, CDN, CDE is a nutritionist at the Gerald J. Friedman Diabetes Institute at Beth Israel Hospital in NYC. Prior to joining the institute staff, she spent three years at New York-Presbyterian Hospital as a clinical dietitian. Megan frequently contributes her nutrition expertise to Eyewitness News, CBS, Fox, AOL Health, and The Daily News. She believes in and practices an active lifestyle, creative consultation, and the power of laughter.

As a diabetes educator, I do my best to sample all the medical equipment my patients might use to get a real life idea of how they work and feel. I’ve poked myself with insulin pens, hooked myself up to continuous glucose monitors, worn insulin pumps, and sampled every glucometer under the sun. I realized the other day that I had neglected to try the simplest insulin delivery tool there is: the good old syringe.

After sitting through what felt like my fortieth lecture on insulin injection technique, I felt well-prepared to take the plunge (take the plunger, more like it). I took my 3/10 cc sterile insulin syringe, loaded it up with saline, and 1-2-3… injection success!

A second later, though, I sat wondering why the heck my injection site in my abdomen hurt so much. Insulin pen needles never felt like this. I checked my site and saw it starting to bruise. Concerned now that I’ve been lying to all my syringe users (“It really doesn’t hurt, I swear!”), I frantically tried to backtrack and figure out what I did wrong. The syringe was new, so no problem with a dull needle… I didn’t have wet alcohol on my site…I was using a mini 5mm needle… WAIT! This was no mini needle! Syringes only come in short (8mm) and original (12.7mm) needles, which meant my needle was too long to inject without the “pinch an inch” technique. I was stabbing saline right into my muscle. No wonder it hurt! After focusing so much on insulin pens (which we can use with the shorter mini [5mm] and nano [4mm] needles), I totally blanked on how to use the longer-needled syringe.

After getting over the feeling that I was the world’s worst CDE “patient-in-training,” I realized that sometimes, no matter how often we hear things, we need to make a few real life mistakes before information really sinks in. Diabetes isn’t about perfection; it’s about doing the best we can. The bruises eventually fade, and tomorrow is another day. Has there ever been a time in your life with diabetes where you felt information only really stuck with you after making a few mistakes? Let me know about it!

Posted by: WebMD Blogs at 1:00 am

Friday, August 31, 2012

To Sweet or Not to Sweet

By Lynn Polmanteer, MS, RD, CDN, CDE

Lynn Polmanteer

Lynn Polmanteer, MS, RD, CDN, CDE is a nutritionist at the Gerald J. Friedman Diabetes Institute at Beth Israel Hospital in NYC. Prior to joining the institute staff she spent three years at New York-Presbyterian Hospital as a clinical dietitian. Lynn contributes to CBS, The Daily News, and Sirius XM Radio as a nutrition expert, hosts fresh and healthy-themed cooking classes at FDI, and is an avid runner and biker.

I’ve been a registered dietitian for several years now. I’ve always enjoyed going to dinner parties, summer barbecues, weddings, and restaurants. I love catching up with old friends and making new ones over great food! I’ve noticed that whether I’m meeting someone for the first time, or if I’ve known the group forever, the subject of jobs always tends to come up. As luck would have it, this conversation is typically held towards the end of the meal, right before dessert. If I’m in the mood for something sweet (especially if it’s chocolate) I have some. Immediately I hear, “You’re a dietitian! You can’t be eating that!” My innate response is, “but the key is moderation!” While I don’t have diabetes, I can imagine that people with diabetes hear “You can’t eat that” on a regular basis. Which reminds me of the first time I met my boyfriend’s uncle. I’ll refer to him as Uncle Awesome. For several years now, he has successfully managed and controlled type 2 diabetes. He lives an active lifestyle, diligently takes his medications, and checks his blood sugar on a daily basis.

I met Uncle Awesome for the first time at a family gathering. Lunch consisted of fruit, chips, a few different salads, bagel sandwiches, and, of course, dessert. After the meal, Uncle Awesome reached for the sweets. His daughter yelled, “Dad what are you doing?!? You have diabetes and Lynn’s a dietitian who specializes in diabetes! Don’t eat that!” While I appreciated the concern she had for her father’s health, I thought to myself, “if Uncle Awesome avoids chips, the fruit, or the whole bagel, he can have some dessert.” But how does one explain carbohydrate counting over a casual lunch? I had just met Uncle Awesome and I didn’t think Carbohydrate Counting 101 was appropriate given the circumstances. Uncle Awesome ended up having a taste of the sweets and asked me afterwards some questions about nutrition and diabetes.

I outlined the keys to successfully incorporating carbohydrates into your diet; everyone needs them for energy, even those with diabetes. It’s just important to know what they all are and how they differ from each other as it’s a huge group of food! I classify carbohydrates into four categories:

  • Starches (for example, pasta, rice, potatoes, corn, cereal, bread)
  • Fruit
  • Milk and yogurt
  • Sweets

It’s okay for people with diabetes to have sweets given proper portion control. I usually tell my patients to limit them to no more than once or twice per week. I told Uncle Awesome that next time he goes to a party and wants to have a small piece of cake, a small cookie, or a ½ cup of ice cream, to have less of the “other” carbohydrates during the meal. I call it swapping. I don’t expect my patients who like sweets to avoid them 365 days per year. I encourage them to practice portion control and to remember that moderation is the key.

Posted by: WebMD Blogs at 11:24 am

Thursday, May 3, 2012

How Should I Keep A Food Record?

By Michael Dansinger, MD

Tracking Food

There are many good reasons to keep a food record, as discussed in Food Records Part 1: Why Should I Keep a Food Record? Here I discuss various methods for keeping a food record. Many folks simply use a “pen and notebook” system, which works very well. Alternatively, one can use the more sophisticated advanced technology available on WebMD to keep a food record, or use one of the many downloadable applications available for smart phones.

The “pen and notebook” system is the most basic. I favor this method when meeting face-to-face with patients. Small notebooks often work well because they can be carried in a purse or pocket. A nicely sized notebook allows one day’s worth of eating to fit on a single page. I ask my patients to write both the day and date at the top of each page to help keep me oriented when I view the record. I ask them to list the amounts of each food—for example, “honeydew—1.5 cups” and to record the calories associated with that quantity of food in the right-side margin and provide a total for the day at the bottom of the page. I request a 7-day calorie average each week.

Although some people weigh and measure their food with a food scale and measuring cups, most use the “hand method” to estimate their food amounts. A closed fist is about a cup (or a bit more for larger hands) and a palm (thickness and diameter ignoring the fingers) is typically about 5 ounces for men and 4 ounces for women (give or take an ounce for larger or smaller-than-average hands). There are 3 teaspoons in a tablespoon. Together, careful estimation of cups, ounces, or tablespoons can provide the information required to list the food intake quantities in most cases.

To determine the calories, one can use a calorie-counting book such as CalorieKing or Biggest Loser Calorie Counter. Foods are listed alphabetically in the appendix, which then refers you to the correct page with detailed nutritional information according to portion size. Calories and grams of carbohydrate, protein, and fat are typically provided. Before long, most people have memorized the calorie contents of the foods they eat most often, which is a tremendously helpful skill when trying to take off the last 10 pounds in a calorie-counting weight-loss strategy.

There are many free internet programs available for logging your food intake, and WebMD’s logging program is among the best. It is easy to get started (by clicking here and following the simple instructions). Once you enter the amount of a particular food, the program automatically provides the calories, carbohydrates, protein, fats, and other more detailed nutritional information. A fabulous feature of the WebMD food log is how simple it is to keep a list of commonly eaten foods and just click and drag to enter each time you want to record that food. For example, if you tend to repeat the same breakfast often, it takes just a few seconds to update your food record with such frequently eaten foods.

There are many free and inexpensive apps available for smart phones. Examples include FitDay and My Fitness Pal. Many find this to be the most convenient way to keep a food log, especially because it is so portable. Some apps even allow one to scan the barcode of a product to help speed the process.

I believe that future versions of food logging programs will not only make logging more convenient—it will transform food logging into a game or entertainment. Immediate gratification for food logging would be a tremendous advance in my view. A fun example is the on-line Wok created by the world-famous Joslin Diabetes Center in Boston. This computer program allows you to click and drag various icons of Asian ingredients into a virtual “wok” that sizzles while providing the nutritional information of a prepared dish containing all ingredients entered. For example, it took me about 30 seconds to get the nutritional information of a Chinese stir-fry containing chicken breast, broccoli, scallions, bean sprouts, canola oil, and soy sauce. I could almost smell the finished dish as it “cooked”—and I could quickly see it would be about 300 calories for a good-sized serving loaded with healthy protein, fiber, and not too much saturated fat.

Food logging is here to stay. We can’t seem to conquer diabetes and obesity without monitoring our food intake. I’m counting on technology to make it easier and than ever and even sort of fun to keep track of what we eat, while simultaneously taking comfort in knowing the “old-fashioned” low-tech methods also remain quite effective and relevant today.

Photo: Ron Chapple Studios

Posted by: Michael Dansinger, MD at 6:39 pm

Monday, March 26, 2012

Why Should I Keep A Food Record?

By Michael Dansinger, MD

Food Journal

Have you ever kept a food record? Why would someone do that? I ask all my patients to keep food records. For years I tried to help patients meet their health goals without requiring a food record, because food records require time and effort. However, I was never able to achieve the kind of results I wanted as a lifestyle coach until I started insisting on food records. My patients started losing excess weight much more reliably and had much better chance of reversing their type 2 diabetes or prediabetes once I embraced this fundamental principle.

Every patient I see who has achieved success has kept a food record and taken it seriously, while just about every patient who has declined to keep a food record has failed to achieve satisfactory results. In my view recording food intake is practically a prerequisite to success. I know there are individuals out there who are exceptions, but for the most part this holds true.

What is it about keeping a food record that makes such a difference? There are several reasons.

Reason 1: Keeping a food record raises self-awareness. The act of keeping the record forces one to think consciously about WHAT food is being eaten and HOW MUCH of that food is being eaten. Did you drink 1 cup of orange juice or 3 cups? That would go into the food record.

Reason 2: Another reason is because the food record can be used for counting. Whether you’re counting calories, carbohydrate grams, fat grams, or something else, the process of counting takes the entire process to the next level of awareness. How many calories were in those 3 cups of orange juice? That would go into the food record. If you’re trying to lose weight or maintain a weight loss, the process of counting and then comparing your 7-day calorie average (or average carb grams, or fat grams, or other) to your weekly weight change, is a powerful technique for linking your food intake to your weight. Put another way, if you are counting something then you can “budget” what you’re counting. If you know your calorie intake, then you can budget your calories (or carbs or fat grams, etc.), allowing you to adjust your rate of food intake or total daily intake according to your weight loss or other health goal.

Reason 3: The next reasons have to do with coaching. Working with a nutrition and lifestyle coach can provide accountability, information, and encouragement. However, without keeping a food record, the coach can’t really know what the patient/client/participant is eating. The coach must know what the patient is eating, and even if the patient can remember in perfect detail what was eaten and how much, it is impossible to verbalize it efficiently. A coach needs to be able to visualize it and see the amounts and patterns. The food record is like the coach’s eyes, and without the food record the coach is blinded. Advice becomes general rather than specific without a food record. To me, as a coach, this is the most important reason to keep a food record and why I can’t do a good job without one.

Reason 4: When a patient knows a coach will be looking at the food record, and if there is a particular eating plan the patient is aiming to follow, then the food record helps “keep you honest”. Imagine you are tempted to eat a cookie (or 5 cookies). If you are keeping a food record and working with a coach, then you have 3 choices. Eat the cookies and write it down, eat the cookies and lie to your coach (and yourself), or skip the cookies and make a healthier choice. The combination of food record and coaching together force the situation of full disclosure because a patient quickly sees it is pointless to work with a coach without fully disclosing the food intake. When you know someone else is going to know about the cookies, it makes you think twice about eating them. This dynamic is extremely helpful because it provides accountability and promotes increased dietary adherence. Together the coach and patient can gage the dietary adherence level and compare that to the target adherence level.

Together, these reasons explain why a food record combined with coaching creates a driving force for better health. Without a coach, one generally doesn’t keep a food record, and without a food record, one often doesn’t get lasting results. The food intake is the main driver of success or failure to meet health goals. Unfortunately it is not human nature to police one’s own food intake, at least not to the extent of actually keeping a food record, unless someone else is going to be viewing that record. A coach can help keep you honest, help you explicitly connect your food intake to your progress, and provide specific feedback and suggestions based on your specific food intake patterns. Without a food record, none of this is possible.

In part 2, I will discuss methods for keeping a food record.

Photo: iStockphoto

Posted by: Michael Dansinger, MD at 5:51 pm

Tuesday, December 27, 2011

Celebration Time!

By Michael Dansinger, MD

It’s holiday party time! Many of my patients find this time of year to be particularly challenging for maintaining glucose, waist size and body weight. So many treats, so many parties, so many mixed feelings about this time of year. For some the right balance is to remain strict, while for others the right balance is to loosen up a bit and enjoy a little more dietary freedom. In either case they’re looking to January for renewed commitment and resolve, or at least a “clean slate”.

In my view, this time of year is part of a natural order that compels us to simultaneously celebrate our present situation and to think about our future. It is in our nature to work hard and then celebrate a job well done. We need to recharge, rejuvenate, celebrate and prepare for the work to come.

It is natural to reflect at this time on the gifts life brings. Many of us are fortunate to have family members and friends who care a great deal about us. We are fortunate to have others in our lives we care about. Many of us are grateful for the opportunity to do meaningful work that provides a service or product that people need or want. I am particularly grateful for the opportunities I have had to engage in a variety of intellectually stimulating and/or challenging projects that hopefully make the world a better place, at least for some. Many of us are grateful for the health we have (even if it is not as good as it once was), recognizing it could be very much worse. I am particularly grateful to have a healthy body and the freedom and opportunity to substantially influence my state of health. Many of us are grateful to live in a place that affords the freedom to have a good amount of control over our destinies, as well as the experience, knowledge, and wisdom to take advantage of opportunities to better ourselves.

When it comes to health and wellness during this natural time of celebration, my philosophy is that what matters most is how you live MOST of the time, not SOME of the time. Are you “celebrating” 70% of the time or 10% of the time? This is the most important time of the year to think about how you want to conduct yourself during the next year. Are you living in “balance”? Are you living like its December all year long? In my view, the most important thing right now isn’t putting the cookie down but taking stock of what a great gift your life is and preparing mentally for the work required to take full advantage of life’s opportunities. In other words, let’s get ready to eat right and exercise all year long, so we can celebrate once in a while without guilt and without going overboard.

I, for one, pledge to do a better job with eating and exercise in 2012 than I did in 2011. Not that I did a bad job this year, but there’s always room for improvement no matter who you are or what your circumstances are. So join me in celebrating all we have to live for, and all the opportunities we’re going to seek to better ourselves in the year to come!

Best wishes for a healthy, happy, peaceful holiday season and New Year.

Posted by: Michael Dansinger, MD at 8:30 pm

Friday, May 20, 2011

Exercise!

aerobics class

Photo: Ryan McVay

This WebMD article highlights the latest scientific findings on the favorable effects of exercise for diabetes patients. The article reports what we would all expect: cardiovascular (aerobic) exercise and resistance training are both beneficial for diabetes and lower the hemoglobin A1c levels.

Structured exercise programs (I like to think of these as formal exercise programs with some degree of hands-on supervision) typically produce better results than “exercise advice”, simply because the structured exercise programs achieve greater intensity and duration and greater compliance, than when patients are left to their own devices to get the recommended exercise. (more…)

Posted by: Michael Dansinger, MD at 10:50 am

Monday, April 11, 2011

Chocolate for Diabetics?

woman eating dark chocolate

Photo: Pixland

Chocolate is one of the world’s most prized flavor sensations, and most people who are interested in healthy eating have a vague notion that chocolate might have health benefits. For example, this WebMD article published a few weeks ago reports on the combined results of 21 studies with 2,575 participants showing that cocoa consumption is associated with decreased blood pressure, improved blood vessel health, improvement in cholesterol levels, and improvements in diabetes risk factors such as insulin resistance.

Unfortunately, the role of chocolate in disease prevention has proven to be complicated and controversial from both medical and ethical standpoints. (more…)

Posted by: Michael Dansinger, MD at 9:30 am

Tuesday, March 1, 2011

Prediabetes: A National Emergency!

fireball

iStockphoto

One in three American adults has prediabetes, and to make matters worse, only a small fraction of these people know it!

I consider this to be a national emergency. If we fail to detect and reverse prediabetes, then how are we going to stand any chance at reducing the growing epidemic of type 2 diabetes? (more…)

Posted by: Michael Dansinger, MD at 7:32 am

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