Diabetes, a metabolic disorder characterized by high blood sugar, can be recognized in three main forms: Type I, Type II, and gestational diabetes (occurring during pregnancy). Ultimately, diabetes is the result of pancreatic cells being unable to produce sufficient insulin to prevent high blood sugar. While Type I is designated by autoimmune destruction of the pancreatic insulin-producing cells, Type II and gestational are characterized by tissue-wide insulin resistance (gestational typically resolves with delivery). Types I and II are incurable, but manageable, chronic conditions.
Diabetes is a prevalent disease escalating in frequency, with 7% of the U.S. population suffering from the disease from 1997 through 2004, the number of new cases of diagnosed diabetes increased by 54%. It’s rapidly rising incidence follows the trend of urbanization and lifestyle changes, most significant being a lack of physical exercise and a diet high in sugar and fat. Clinically based reports suggest that Type II diabetes generally thought to be seen in overweight adults, is being diagnosed more frequently in children and adolescents due to their increasingly sedentary lifestyle and junk-food-filled diet.
Diabetes can cause many acute and long-term complications. Despite the availability of treatment, illness due to complications of diabetes has remained a major cause of death in the U.S. Some illness can be postponed and prevented through diet management and regular physical activity. Intake of functional foods (foods that promote health and fight disease) such as whole grains and fruits and vegetables can help combat the effects of diabetes. Nutrients commonly found in those super foods, antioxidants and flavonoids, are also found in a surprising choice - chocolate
Tuesday, March 24, 2009
Thursday, March 19, 2009
12 Ways Cocoa Promotes Weight Loss
1. Optimizes Nutrition Much of today’s common diet is comprised of empty calories. If the body is not receiving the nutrients it needs, it produces the urge to eat more. Cocoa, on the other hand, provides the appropriate amount of vitamins and minerals the body needs, thus decreasing the urges for added ‘fuel’.
2. Balances Blood Sugar Cocoa and dark chocolate help stabilize blood sugar levels, reducing hypoglycemic episodes and binge-eating behaviors. They also promote healthy insulin sensitivity and proper glucose metabolism, which minimizes the conversion of glucose into fat.
3. Normalizes Appetite One of Cocoa’s active compounds – anandamide, also called the “bliss chemical”- helps block the brain’s appetite center. Anandamide “tricks” the mind into believing something sweet has been consumed, which satisfies cravings without the added food intake.
4. Fights Depression Cocoa stimulates the dopamine and norepinephrine pathways in the brain, which lessen depression and are associated with decreased appetite and weight loss.
5. Delivers Phenylethylamine (PEA) This chemical produces effects similar to those of amphetamine, which makes one feel giddy, euphoric and excited. Researchers also believe that PEA stimulates the production of dopamine in the brain’s pleasure center. Such emotions counter the depression typically associated with dieting and restrictive dietary intake.
6. Increases Fiber Surprisingly cocoa is an excellent source of fiber, which helps block fat absorption, creates a feeling of fullness when eating, and is associated with decreased weight.
7. Boosts Endorphins Cocoa increases the body’s endorphin levels, which naturally decreases the need to eat high-sugar, high-fat foods. The “high” one gets from the dark chocolate supersedes any enjoyment one might get from eating, so the focus shifts to eating for nutrition rather than pleasure.
8. Increases Serotonin This calming neurotransmitter helps promote a balanced mood. Carbohydrates like chocolate help stimulate its production, and the alkaloids found in cocoa also help raise serotonin levels.
9. Relieves Inflammation Cocoa’s primary compounds help relieve low-grade inflammation. Chronic inflammation is associated with low leptin levels, which increases appetite.
10. Delivers Theobromine Similar to caffeine (though not as strong), theobromine may produce a mild, pleasant stimulatory effect.
11. Substitutes Good for Bad Instead of consuming high-calorie chocolates loaded with sugars, bad fats and other harmful ingredients, look for chocolate products that are high in cold-processed cocoa, provide high levels of cocoa’s flavanols and other nutrients, and are sweetened with natural sweeteners. This substitution will decrease bad fat, bad sugar and calorie intake and increase consumption of nutrients essential to the body.
12. Increases Energy An added benefit of cocoa’s accumulative effects seems to be added energy, which can improve one’s ability to exercise and lessens the desire to seek out unhealthy foods as an energy source.
2. Balances Blood Sugar Cocoa and dark chocolate help stabilize blood sugar levels, reducing hypoglycemic episodes and binge-eating behaviors. They also promote healthy insulin sensitivity and proper glucose metabolism, which minimizes the conversion of glucose into fat.
3. Normalizes Appetite One of Cocoa’s active compounds – anandamide, also called the “bliss chemical”- helps block the brain’s appetite center. Anandamide “tricks” the mind into believing something sweet has been consumed, which satisfies cravings without the added food intake.
4. Fights Depression Cocoa stimulates the dopamine and norepinephrine pathways in the brain, which lessen depression and are associated with decreased appetite and weight loss.
5. Delivers Phenylethylamine (PEA) This chemical produces effects similar to those of amphetamine, which makes one feel giddy, euphoric and excited. Researchers also believe that PEA stimulates the production of dopamine in the brain’s pleasure center. Such emotions counter the depression typically associated with dieting and restrictive dietary intake.
6. Increases Fiber Surprisingly cocoa is an excellent source of fiber, which helps block fat absorption, creates a feeling of fullness when eating, and is associated with decreased weight.
7. Boosts Endorphins Cocoa increases the body’s endorphin levels, which naturally decreases the need to eat high-sugar, high-fat foods. The “high” one gets from the dark chocolate supersedes any enjoyment one might get from eating, so the focus shifts to eating for nutrition rather than pleasure.
8. Increases Serotonin This calming neurotransmitter helps promote a balanced mood. Carbohydrates like chocolate help stimulate its production, and the alkaloids found in cocoa also help raise serotonin levels.
9. Relieves Inflammation Cocoa’s primary compounds help relieve low-grade inflammation. Chronic inflammation is associated with low leptin levels, which increases appetite.
10. Delivers Theobromine Similar to caffeine (though not as strong), theobromine may produce a mild, pleasant stimulatory effect.
11. Substitutes Good for Bad Instead of consuming high-calorie chocolates loaded with sugars, bad fats and other harmful ingredients, look for chocolate products that are high in cold-processed cocoa, provide high levels of cocoa’s flavanols and other nutrients, and are sweetened with natural sweeteners. This substitution will decrease bad fat, bad sugar and calorie intake and increase consumption of nutrients essential to the body.
12. Increases Energy An added benefit of cocoa’s accumulative effects seems to be added energy, which can improve one’s ability to exercise and lessens the desire to seek out unhealthy foods as an energy source.
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