April 16, 2010
February 15, 2010
White rye bread healthier than whole wheat?
Wholegrain bread is good and good for you, as most people know. But it is not only the fiber-rich bran, the outer shell of the grain, that is healthful. On the contrary, new research shows that bread baked with white rye flour, which is flour made from the inner, white part of the rye kernel, leads to better insulin and blood sugar levels compared with wheat bread with rye bran. White rye flour thus leads to much better values than both regular wheat flour and rye bran. At the same time, much of the bread that is sold in stores today in most countries is in fact baked with wheat flour and bran from various grains.
December 21, 2009
Movement comes with appetite
A body that is provided with food too often gets caught up in the maelstrom of a lack of exercise, obesity and ultimately diabetes. The trigger is a molecular switch that is controlled by insulin, a new study has revealed.
October 7, 2009
Sophisticated Genetic Engineering Improves Insulin-producing Beta Cells
Researchers have used sophisticated genetic engineering to remove or "knock out" the Lkb1 gene from beta cells of laboratory mice. The result was an increase in both the size and number of beta cells, as well as greater amounts of insulin stored and released by the cells.
June 10, 2009
Stopping Diabetes Damage With Vitamin C
Researchers have found a way to stop the damage caused by type 1 diabetes with the combination of insulin and a common vitamin found in most medicine cabinets.