The word ‘diet’ is often related with becoming slimmer. Even if a healthy diet is intended to keep you healthy, a supple silhouette could come as a bonus. Each person has a unique nutritional requirement. Diets has to match our health, lifestyle and of course genetic predisposition to different conditions. Latest research has demonstrated that certain aliments can reduce the incidence of certain conditions such diabetes and neurologic conditions.
Low-fat yogurts and potato chips reduce the probability of developing Type 2 Diabetes, concluded a study conducted at Medical Research Council Epidemiology Unit. The study analyzed the dietary habits of people who developed Type 2 Diabetes alongside with a significant control group of healthy individuals. The findings showed that persons with the highest consumption of low-fat yogurt had a significant action in reducing the development this type of diabetes. The finding also matches the current United States guidelines for preventing diabetes which recommends a higher consumption of low-fat milk and milk products including yogurt. The mechanisms that could explain the relationship between yogurt consumption and diabetes, is the promotion of the synthesis of vitamin K 2 which is linked to reduced rates of type 2 diabetes, or the actions of probiotic bacteria, which improve lipid profiles and antioxidant status in patients with type 2 diabetes.
A low-gluten diet could reduce the probability of developing neurological disorders. In his new book “Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar – Your Brain’s Silent Killers”, Dr. David Perlmutter, Associate Professor at the University of Miami School of Medicine, suggests that a high gluten diet is the culprit for brain atrophy (specifically hippocampal atrophy) and cognitive decline. The reason for this could be the glycated proteins which have an inflammatory action. The measurement of glycated hemoglobin could provide more information than the blood sugar. Although the book exposes only a theory without palpable scientific evidences, a study published in August 2013 in the New England Journal of Medicine (NEJM) supports this theory indicating that even subtle elevations of blood sugar translates to increased probability of dementia. We can conclude by saying that an elevation of blood sugar, even irrelevant from diabetes point of view, can be related to neurological conditions.
By choosing to have a gluten-free or at least a low-gluten diet, our benefits could be enormous, and by replacing some of our gluten foodstuffs with dairy products the result could be even greater. As mentioned before, health is more important than silhouette. The health factor should prevail over aesthetic factor. These studies highlight the necessity of keeping the people informed. For example, the glycemic index of bread (whole-grain bread) is higher than many candy bars. The good news is that an alternative exists in flax and quinoa bread. It is gluten free and in addition it has fibers and Omega-3 fatty acids.
There are also other factors to be considered here besides diet, even if we refer to diabetes or to neurological conditions. Even so, it plays an important role in our health and the society reacts. The increased interest for a healthy diet is proof of that. Following the examples offered by the alcohol and smoking campaigns, we can rethink the whole food chain by favoring the healthy products.
What benefits can we obtain by rethinking out dietary habits? How will the public health be improved by reforming the agriculture and food industry? Which crops will be harvested in the future?