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Whole Grain Benefits

I Tried Intermittent Fasting for Diabetes and This Is What Happened



My experience confirmed that there is no one-size-fits-all approach to diabetes management.

If you’ve ever tried to lose weight, particularly for health reasons, you’ve likely come across articles and blog posts promoting the benefits of intermittent fasting.

It is also known as intermittent energy restriction in dietitians, nutritionists, and health trainers. Regardless of what term you use, intermittent fasting is a method of voluntarily alternating between fasting and non-fasting periods.

I started reading about it a few years ago because I heard it would be helpful for people with type 2 diabetes.

Reported benefits include weight loss and a lower risk of future diabetes complications such as organ damage. The thought process with this is that if you reduce your periods of high blood sugar, you will reduce the risk of the damage caused by long-term, untreated type 2 diabetes.

In a 2013 study published in the British Journal of Nutrition, overweight women who attempted intermittent fasting not only lost weight, but also improved insulin sensitivity after 3 months.

What really caught my eye were people who claimed to “reverse” their diabetes after following strict interval fasting programs. Many said they had lost weight and could stop taking diabetes medication.

I was skeptical as there is never a shortage of new weight loss programs and methods that are advertised. Of course, some work, but they often require so many hours of meal preparation, unique exercises, expensive supplements, and shakes that they are either out of reach or unsustainable.

My first question was: How do you actually do intermittent fasting? I was ready to try something new, but I wasn’t ready to spend hundreds of dollars a week on a scam.

I have come across several ways to incorporate intermittent fasting into your life. I decided to understand three of the most common methods to help me choose.

Before trying it out, one of my concerns was that I was going to get hypoglycemic, not just because of the measurement, but because it had been a personal challenge. When I was first diagnosed, I was struggling with both extreme highs and lows. The frequency with which I had blood sugar under 50 seemed even to baffle my doctors.

I chose not to try the fast diet because I like structure and routines. Having two days a week that were drastically different while balancing my family and my career sounded untenable.

I was determined to try something new and didn’t want to set myself up for failure, so I decided to try the Leangains Protocol.

Although it required 16 hours of fasting a day, in my opinion 8 of those hours didn’t count because it would be relaxation and sleep time if I hadn’t eaten anyway. So, I thought that it was the least likely to push myself towards extremely low blood sugar levels.

It wasn’t a good experience. I spent a lot of time checking the clock until I could eat again, and then, when I could, I tended to overeat to make up for the headache and hunger.

I had several blood sugar drops in the first week and had to save myself with glucose tablets or fruit. I started switching from 16 hours to 14 hours to 12 hours before finally getting too frustrated to continue with the plan.

At the end of the second week I stopped. I had also gained 6 pounds in the 2 weeks I tried the 16/8 method – the opposite of what I wanted.

After this experience, I concluded that intermittent fasting was not suitable for my diabetes and thought it was too risky due to hypoglycemia.

I believe I didn’t get into any dangerous situations because I increased my daily tests from three times a day to six times a day. While this worked for me, depending on how your insurance works or your financial situation, you may find the increased cost of testing prohibitive.

On the other hand, I learned something from it. As I tested frequently, I learned a lot about how my own body reacts to certain foods. Of course, we can all look up which foods have higher carbohydrate intake, but there are still personal nuances.

I’ve learned that my body reacts differently to different types of rice and potatoes. I also learned that my body reacts differently to different fruits.

While I stopped eating the Leangains Protocol, I kept that knowledge and incorporated new habits into my eating habits. The foods I learned made my blood sugar soar, I ate sparingly, if at all.

Fast forward to this year. Having settled down more than ever during the quarantine, I needed something to change my routine. I decided to try intermittent fasting again.

This time, however, I looked at a different model: the Warrior Diet. There isn’t a lot of research that specifically supports this intermittent fasting approach, but I thought that with a few modifications, it could work for me.

Encouraged by my previous experience and my knowledge of how I reacted to different foods and meals at different times of the day, I decided to change the plan for myself from the start.

Instead of having a large meal at night, I had my largest meal as a midday meal (this is the time when I naturally seem the most hungry). Instead of struggling against my own body rhythm, I decided to work with it so that the plan was more sustainable for me.

The other part that made it more workable for me was that I could chew small amounts of raw fruits and vegetables during the rest of the day.

I went back to my previous strategy of testing my blood sugar six times a day and with this method I never had a hypoglycemic event.

I started losing small amounts of weight, about half a pound to a pound a week. After 3 months on this plan, my A1C also decreased. Seeing the lower A1C felt like a huge win!

Now I’ve got to a point where I’m not following the plan down to the minute, but it has changed my general eating habits so that it is more natural for me to eat the Warrior Diet without thinking about it.

Since it feels natural and fits my own body rhythm, I don’t feel deprived at all and I’ve also noticed an increase in energy.

The most important thing anyone should know about intermittent fasting for type 2 diabetes is that there is no one single plan.

Every body reacts differently, and the risk of hypoglycemia is real and requires planning. (A conversation with your doctor and a nutritionist can be helpful here.)

I recommend anyone starting this plan should be willing to test their blood sugar frequently and tweak the plan based on their body’s response. This avoids extreme low and high blood sugar levels and creates a sustainable plan that doesn’t leave you feeling disadvantaged or having blood sugar fluctuations.

Reducing the long-term effects of diabetes on your health is a goal worth striving for.

If you can find a nutritional plan that will help you lose weight, lower your A1C, and cut down on medications you need while still feeling good, then intermittent fasting may be a great option for you.

Julie Pierce Onos has been published in Healthline, Temblor and Yoga Journal and provides in-house copy for financial companies. Julie is a graduate of Yale University and is passionate about organizational and personal improvement. She brings over 15 years of experience as a writer, lecturer and expert in organizational development in the Boston area.

Whole Grain Benefits

How to live longer: Whole grains can boost longevity Introduction



In recent years, supermarkets have struggled to meet demand for healthier foods after the evidence of healthy eating increased. Fruits and vegetables are often revered for their endless benefits, but in recent years other foods have also proven to be buffers against a number of ailments. There is a growing line of research highlighting the health benefits of consuming whole grains and their potential longevity effects.

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Doctor Qi Sun, associate professor at Harvard Medical School, stated that a whole-grain diet is also “linked to a lower risk of cardiovascular disease, type 2 diabetes, metabolic syndrome and certain types of cancer.”

The study was based on nutritional information from more than 100,000 men and women followed for more than 20 years.

Participants who replaced one serving of refined grains per day with whole grain products reduced their risk of death by eight percent over the study period.

Research suggests that the longevity effects are due to the compounds, particularly fiber, magnesium, vitamins, and phytochemicals.


Dietary guidelines recommend eating at least three servings of whole grains a day, with a survivor reducing the overall risk of death by 5 percent.

A serving of whole grains is equivalent to 28 grams or 1 ounce, that’s three cups of popcorn, one cup of whole grain muesli or a slice of whole grain bread.

In addition, the results showed that the risk of death was reduced by 20 percent during the study period if a daily serving of red meat was replaced with whole grain products.

Sun said, “If you really look at whole grain consumption with other diseases, stroke, heart disease, and colon cancer, whole grains are consistently associated with lower risk for these diseases.

“Half of the grains that a person consumes every day should come from whole grain products.”

David Jacobs, a professor of epidemiology at the University of Minnesota School who was not involved in the study, commented: “[The study] showed, as some other studies have shown in several other contexts, that consumption of whole grains is associated with reduced all-cause mortality and mortality from cardiovascular disease, but not particularly strongly associated with mortality from cancer.

“It is a very difficult thing in nutritional epidemiology to separate such things and make certain statements.”

The researchers also explained that whole grains have a lower glycemic index, meaning they result in less increases and decreases in blood sugar, and explain how the food might protect against type 2 diabetes.

The Mayo Clinic notes that unrefined whole grains are a superior source of fiber when compared to other nutrients.

The health authority recommends adding them to your diet by “enjoying breakfasts that contain whole grains, such as whole bran flakes, whole wheat meal, or oatmeal”.

“Replace plan bagels with wholegrain toast or wholegrain bagels,” it continues. “Bring sandwiches with whole grain bread or rolls.”

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Whole Grain Benefits

Tom Brady reveals he doesn’t ‘eat much bread’ and experts say it can keep you young



Tom Brady isn’t a fan of bread, but that didn’t stop him from becoming a Subway spokesperson.

The six-time NFL Super Bowl champion confirmed his new partnership with the global sandwich chain in an Instagram post he shared with his 10.1 million followers on Sunday.

“As this new commercial will tell you, I don’t eat a lot of bread, but at the end of the day I know size when I see it,” he wrote.


Brady, 44, shared his strict anti-inflammatory diet that excludes white flour, sugar, and gluten – key ingredients found in most commercially made breads. While the NFL quarterback allegedly avoids bread to keep his digestive system in tip-top shape, it turns out that scraping bread off can help you look and feel young.

Registered nutritionist Maryann Walsh of Walsh Nutrition Consulting told Fox News that some carbohydrate-free guests report having more energy throughout the day. report that they have more energy throughout the day.

“Consuming large amounts of bread or refined carbohydrates can cause blood sugar spikes, followed by a blood sugar drop that makes you feel sluggish,” said Walsh. “By eliminating or significantly reducing bread, it can help some experience more sustained blood sugar levels, resulting in more sustained energy levels.”

She added, “Blood sugar spikes from overeating can accelerate aging, as Advanced Glycation End Products (aptly named AGEs) accelerate aging. AGEs are associated with increased oxidative stress and inflammation, leading to undesirable accelerated skin aging and joint inflammation, and an increased susceptibility to diseases such as diabetes and cardiovascular disease. “


Tom Brady, 44, shared his strict anti-inflammatory diet that excludes white flour, sugar, and gluten - key ingredients found in most commercially made breads.  (iStock)

Tom Brady, 44, shared his strict anti-inflammatory diet that excludes white flour, sugar, and gluten – key ingredients found in most commercially made breads. (iStock)

Aside from potential energy and longevity, Walsh said avoiding bread could contribute to an overall leaner figure.

“Since bread is an important source of carbohydrates, it can cause water retention in the body, which can make many feel bloated,” she said. “Carbohydrates turn into glycogen in the body, and glycogen normally holds two to three times its weight in water. Because of this, when people start a low-carb diet, they lose weight quickly when they start out because, in addition to losing fat, often they don’t hold on as much water . “


It’s not clear if the Tampa Bay Buccaneers quarterback watched a fountain of youth from cutting bread, but Brady’s personal chef – Allen Campbell – told that the NFL star is following an organic, gluten-free diet to keep his guts healthy maintain health.

“Gluten is the protein in bread that can ‘react’ with our immune system,” said registered nutritionist Caroline Thomason in an interview with Fox News. “In people who are sensitive to gluten and who experience negative reactions when they eat bread, gluten increases the inflammation in their bodies.”

Gluten is a protein found in various types of grain, including wheat, barley, and rye.

Gluten is a protein found in various types of grain, including wheat, barley, and rye.

She continued, “The symptoms of gluten intolerance can be insidious. These include rashes, indigestion, gas, headaches, and fatigue.”


Other symptoms of gluten sensitivity include joint pain, fatigue, and gastrointestinal issues, which she said can happen to people who have been diagnosed with celiac disease or not, according to Walsh.

“Gluten-free bread and pasta are available, but it’s important to note that just because a product is gluten-free doesn’t mean it’s low in carbohydrates,” said Walsh. “Anyone who hopes to feel better by doing without or reducing bread will want to enjoy gluten-free bread sparingly.”


Jinan Banna, a nutrition professor at the University of Hawaii at Manoa, told Fox News that people who are not sensitive to gluten have little reason to avoid bread.

While there are benefits to not overeating, most people don't need to cut out carbohydrates or gluten to stay healthy.

While there are benefits to not overeating, most people don’t need to cut out carbohydrates or gluten to stay healthy.

“Bread is a source of carbohydrates that our bodies can use for energy, and it’s also rich in vitamins and minerals,” said Banna. “Whole grain bread also provides several grams of fiber per slice, which is important for digestive health, weight management, and maintaining heart health.”


In addition to Brady’s bread- and gluten-free diet, the quarterback is also said to exclude selected vegetables from his diet for similar gut health reasons.

“Tom Brady is likely to exclude nightshades – tomatoes, eggplants, peppers, etc. – from his diet because they have also been shown to work with our immune systems,” said Thomason. “This is especially true for people with autoimmune diseases who are more prone to lower immune systems.”


Brady’s representatives did not immediately respond to Fox News’ request for comment.

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Whole Grain Benefits

What Is Cellulose and Is It Safe to Eat?



Cellulose is a fiber found in fruits, vegetables, and other plant foods as part of a plant’s cell walls. It occurs in tree bark and in the leaves of a plant.

When you eat plant foods, you are consuming cellulose. But you may not know that cellulose fiber is also being removed from plants to be used as an additive in many other foods and sold as dietary supplements (1).

This article provides an overview of cellulose, where it is commonly found and whether it is safe to consume.

Cellulose consists of a number of sugar molecules that are linked together in a long chain. Since it is a fiber that forms plant cell walls, it is found in all plant foods.

When you ingest foods that contain it, the cellulose stays intact as it travels through your small intestine. Humans do not have the enzymes needed to break down cellulose (1).

Cellulose is also an insoluble fiber and does not dissolve in water. When consumed, insoluble fiber can help push food through the digestive system and aid in regular bowel movements (2).

In addition to their role in digestive health, fiber like cellulose can also be beneficial in other ways. Studies suggest that high fiber intake may reduce the risk of various diseases, including stomach cancer and heart disease (3).


Cellulose is an indigestible, insoluble fiber found in fruits, vegetables, and other plants.

Fruits, vegetables, legumes, whole grains, nuts, seeds, and other plant-based foods contain varying amounts of cellulose. The skin of plant foods usually contains more cellulose than the pulp.

Celery in particular has a very high cellulose content. If you’ve ever got stringy pieces of celery between your teeth, you’ve felt cellulose in action (4).

Cellulose is also a common food additive. In this use, it is obtained either from wood or waste from the production of plant-based foods such as oat shells or peanut and almond shells (1).

Other names for cellulose added to food include:

  • Cellulose rubber
  • microcrystalline cellulose
  • Sodium carboxymethyl cellulose
  • microcrystalline cellulose

Cellulose can be added to grated cheese or dried spice mixes to prevent lumps. It’s also found in some ice creams and frozen yogurts, especially low-fat varieties, to thicken or blend the product and add thickness without fat (1).

Bread products can be fortified with cellulose to increase their fiber content. Additionally, cellulose can add bulk to nutritional or low-calorie foods like meal replacement shakes so that they become filling without adding to total calories (1).

It’s worth noting that fiber is generally added to many foods, even things like yogurt and ground beef. If you are interested to see if the products you have bought contain cellulose or other added fiber, check the ingredients list.

Finally, cellulose is available in the form of dietary supplements. Cellulose supplements often contain a modified version of cellulose that forms a gel in the digestive tract.

Manufacturers of these supplements claim that they will help you fill your stomach, lower your caloric intake, and promote weight loss (2, 5).

However, it is unclear whether cellulose preparations meet their requirements.

A manufacturer-sponsored study of the weight loss effects of the cellulose supplement Plenity found that people who took the supplement lost more weight than those who took a placebo after 24 weeks. However, further long-term studies are required (5).


Cellulose is found in all plant-based foods and in the form of dietary supplements. It is a common food additive and is found in ice cream, grated cheese, and dietary foods, among others.

Eating cellulose – especially from whole fruits and vegetables, grains, beans, and other plant-based foods – is generally considered safe.

All of the possible disadvantages of cellulose are related to the side effects of consuming too much fiber. In general, if you eat too much cellulose, fiber, or take cellulosic supplements, you may experience:

  • Flatulence
  • Upset stomach
  • gas
  • constipation
  • diarrhea

Current dietary guidelines recommend that adults consume at least 25 grams of fiber per day from food, but may require more or less depending on age, gender, and personal needs (6).

If you are following a high-fiber diet or increasing your fiber intake, you should drink plenty of water to avoid unpleasant side effects. Exercise can also help.

Those on a low-fiber diet should limit their intake of cellulose. People with a health condition that affects the digestive system, such as: B. Inflammatory Bowel Disease (IBD) also need to watch out for cellulose in food.

Cellulose as a food additive is generally recognized as safe (GRAS) by the Food and Drug Administration (FDA). The amounts of cellulose currently used in food are not considered to be hazardous to humans (7).

Keep in mind, however, that getting fiber from whole plant foods is usually better than getting it from additives or supplements. In addition to fiber, these foods provide many other beneficial nutrients and compounds.

Before adding any cellulosic supplements to your diet, it is best to speak with a doctor.


Consuming cellulose from foods, supplements, or additives is likely to be safe for most people. However, too much of it can lead to side effects that come with excessive consumption of fiber such as gas, gas, and abdominal pain.

Cellulose is a type of fiber that forms the cell walls of plants. When you eat plant foods, you are eating cellulose.

Many other foods, from grated cheese to low-calorie or diet foods, have cellulose added to support various properties. Cellulose also exists in the form of dietary supplements.

It is generally safe to consume cellulose. However, if you eat too much cellulose or fiber, you may experience nasty side effects such as gas and gas.

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