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| BREAD & CEREAL COULD BE THE KEY TO CUTTING RISK OF DIABETES IN HALF |
Nutritional Resource Foundation
P. O. Box 730
Manitowoc, WI 54221-0730
(800) 558-3535
FOR IMMEDIATE RELEASE
CONTACT: PAUL PETITTE
September 19, 2002
(608)215-0364
WHOLE GRAINS FIGHT DEADLY DISEASES
STUDIES SHOW PROPER DIET CAN REDUCE DIABETES BY 42%
Manitowoc – New studies continue to dramatically prove that a diet rich in whole grains reduces obesity, heart disease and diabetes. The studies also reported the importance of differentiating between whole grains and refined grains in the battle against these deadly diseases.
In a Simmons College study just released, men without a history of diabetes or cardiovascular disease were followed for 12 years. Intakes of whole and refined grains were measured. The study revealed that a diet high in whole grains helped reduce the risk of Type 2 diabetes by 42%. Researchers concluded that every effort should be made to replace refined-grains with whole grains. Paul Stitt, Trustee of the Nutritional Resource Foundation, has been tracking the relationship between diabetes and whole grains for years.
“Without fail, diabetes crops up whenever refined sugar and foods is a major part of the diet,” Stitt said, “the cure is eating moderate amounts of more complex carbohydrates in high-fiber foods, which allow digested sugar to enter the bloodstream more slowly and at a level the system can handle.”
The Harvard School of Medicine further demonstrated the importance of whole grains in a diet. The metabolic experiments performed in August were consistent with data that showed the relationship between a high-fiber whole grain diet and a lower risk of coronary heart disease.
“It seems prudent,” the study concluded, “to distinguish whole-grain rather than refined-grain cereal products for the prevention of chronic diseases.”
Knowing that obesity now plagues more than half of all adult Americans, the Human Nutrition Research Center on Aging conducted a study last month at Tufts University in Boston. The objective was to assess the whole-grain intake and metabolic risk markers in a cross-sectional study of 2,941 subjects. They found whole grains reduced obesity, a marker for heart disease.
“Helping a heart patient with fat metabolism and cholesterol buildup means more Omega-3, magnesium, manganese and other nutrients,” Stitt said, “and the best way to get this is to eat a balance diet of whole grains and natural food, with supplementation if necessary.”
The Nutritional Research Foundation is a non-profit organization founded by Paul Stitt, M.S. (Biochemistry, University of Wisconsin). Stitt is the recipient of the Ernst-Young Entrepreneur of the Year Award and the U.S. Chamber of Commerce Blue Chip Award. He serves as a consultant to the National Cancer Institute and is a leading international authority on health and nutrition.
This article courtesy of http://www.dietforslim.net/.
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