Canibais e Reis

Vìdeo: Diabetic Diet and Carbohydrates:
Dra. Mary Vernon. Diabetes Life.

No seu blogue Free The Animal, Richard Nikoley chama a atenção, num artigo pouco amistoso mas que eu subscrevo integralmente, para dois artigos muito recentes, de duas nutricionistas da Clínica Mayo, sobre nutrição para indivíduos diabéticos, um tema sistematicamente incorrectamente abordado pelas autoridades oficiais. E assim é porque, como é sabido, recomenda o bom senso que uma doença, na qual o seu estressor principal esteja bem identificado, não deve ser tratada com uma terapia de exposição intensiva a esse mesmo estressor. Isto é óbvio, não parece? Por exemplo, se você é obeso e ficou assim por comer demais, não será comendo ainda mais que conseguirá inverter a situação. Ou se determinado indivíduo é alcoólico, não será bebendo ainda mais uns copitos que a sua condição melhorará. Você entende a ideia, não é? Não estou a tentar dizer que a diabetes tipo 2 é causada unicamente por excesso de cereais refinados, amidos e outros açúcares, não é só por isso, existem factores genéticos poderosos subjacentes, ou que a obesidade necessariamente causará DT2, porque até poderá dar-se ao contrário, mas é um facto seguro que o estilo de vida é determinante na maioria dos casos.

Pois bem, actualmente o que se verifica é que a maioria dos "especialistas" de saúde, principalmente as nossas nutricionistas que se limitam a copiar as recomendações das suas colegas americanas, que por sua vez copiaram da pirâmide alimentar do USDA, que por sua vez foi construída pelos lóbies dos cereais e dos lacticínios, e não com uma base científica evolucionária, que adoram cereais integrais "saudáveis" e têm pavor de morte a qualquer tipo de gorduras, se propõe "tratar" a DT2, uma doença nitidamente de intolerância aos hidratos de carbono modernos (cereais/amidos/açúcares), através de uma dieta, pasmemo-nos todos, com elevadas carga desses mesmos hidratos de carbono, ou seja, abordam o problema agravando-o ainda mais. Muito paradoxal e sem sentido, não parece? Mas é justamente isto que as nutricionistas acima citadas, e também a generalidade das autoridades oficiais, pretendem ao propor dietas para diabéticos com a maior parte da energia proveniente de HC, ainda por cima mal seleccionados porque baseados em cereais/amidos, alguns deles hiperglicémicos e insulinémicos.

Vá-se lá saber porquê, ignoram recorrentemente as terapêuticas baseadas em dietas de baixo valor em hidratos de carbono, vulgarmente designadas por low-carb, apesar das mesmas estarem testadas há bastantes anos, provavelmente há uns 2 milhões de anos, ou você acha que os homens do paleolítico começavam o dia com cereais açucarados de pequeno-almoço? Os citados artigos têm por título For those with diabetes - there’s more to it than carbs e Part 2: For those with diabetes - there’s more to it than carbs, este último artigo escrito na sequência do primeiro. Artigo este que por sua vez, diga-se de passagem, demonstra uma completa ignorância no que respeita às DBVHC, porque cita um suposto estudo low-carb do AJCN de Jan/2008 com 45% da energia em HC, o que claramente significa que não é low-carb, e concluía que dietas pobres em HC e ricas em gorduras saturadas e monoinsaturadas, ou seja, dietas hiperlipídicas, requerem mais insulina e proporcionam pior controlo glicémico. É exactamente ao contrário, convém estudar um bocado de bioquímica antes de fazer certas afirmações sem correspondência com a realidade. Ou ler outros estudos, para contrapor as conclusões e perceber que nem todos os estudos são rigorosos ou sequer válidos.

Isto para já não falar do outro estudo citado, acerca dos perigos do consumo de ovos, que são ricos em colesterol "mauzão" e pobres em HC "bonzinhos", e portanto afinal um alimento nocivo para os seres humanos, apesar de terem sido consumidos desde há milhões de anos e ser deles que nasce a vida de todos os animais ovíparos, o que evidencia serem um alimento "vivo". Mas isto é irrelevante, agora descobriu-se que comer mais de 7 ovos por semana aumenta o risco de mortalidade em 23%, e que para diabéticos esta percentagem é surpreendentemente de 100%. Isto apesar de já estar mais que estudado e provado que o colesterol alimentar pouco influencia o colesterol sanguíneo. Mas vá-se lá saber porquê, os ovos subitamente passaram a fazer mal por causa destes estudos modernos e portanto eu próprio pararei de comer os meus 3 ou 5 ovos diários, a ver se não morro antes do prazo.

Vídeo: Empowered Health News: LC for diabetes.

Com base então nestes "poderosos" resultados "científicos", os últimos de um estudo previsivelmente epidemiológico envolvendo 21.000 indivíduos, com todas as confusões que já sabemos poderem resultar deste tipo de estudos, em que tantas vezes se confunde correlação com causalidade, as autoras concluem que indivíduos diabéticos devem seguir a dieta "saudável" da American Diabetes Association, que recomenda para diabéticos esta completa insensatez: uma carga energética em HC até 65%. Na opinião das nutricionistas, é extraordinária esta recomendação. Porque faz com que o total das gorduras se reduza a 30% da energia e as gorduras saturadas, que são as piores, a menos de 10% da energia total, apesar, note-se, de não existir sólida evidência que todas as gorduras saturadas sejam prejudiciais à saúde. A este propósito, veja-se este estudo.

Para atingir este objectivo, o primeiro artigo destas duas nutricionistas "especialistas" em nutrição para diabéticos recomenda aquilo que já sabemos, uma dieta baseada na roda dos alimentos saudáveis: vegetais/fruta, cereais integrais/trigo, pequenas quantidades de gorduras lácteas e proteínas animais magras. Ah, e convém também estar vigilante acerca das gorduras totais e saturadas, e ser moderado nas gemas de ovos, ricas em colesterol e gordura. Posto isto, vai daí e eis que um grupo de leitores informados decide começar a comentar o artigo com uma argumentação baseada em ciência, bioquímica e endocrinologia, citando artigos da Pubmed e com comentários tão bons quanto estes que a seguir se destacam:

February 10, 2009 7:45 a.m.
My advice, use a glucose meter to see how different foods affect blood glucose. I did and discovered that sugar & starch raise my blood glucose, while fat doesn’t. My common sense tells me to avoid foods that raise my blood glucose or eat them in very small quantities. Therefore, I consider the advice in this article to be nonsense.
- Dan Clem

February 9, 2009 4:43 p.m.
1- As noted by the authors, a 45% carb diet is not in any way a low carb diet. 2- As noted by them in the comments, the reduction of carbs from 55% to 45% resulted in a growth in fat consumption, as a percentage of calories. 3- What fails to track is that this increase in dietary fat led to the result, reduced control over blood glucose. 4- Why this fails to track: dietary fat really has no impact on blood sugar. We’re really interested in carbs, protein and alcohol when we talk about blood sugar, no? 5- The multicenter study cited has people getting 18% of the calories from protein and alcohol on their lower carb diet. This seems lacking in general. If you were following any sort of carbohydrate restriction, you would be eating more protein. It is hard to do otherwise. 6- If they were getting 45% of their cals from carbs, we’re talking 675-900 kcal from carb. That works to 169 to 225 grams. This feels like an amount that would drive blood sugar wild in a T-1 diabetic. 7- Why do most people worry about T-1 diabetes. Since T-2 is most of the population, shouldn’t we worry about effects on that particular flavor? 8- I find this post to be intellectually dishonest. The authors are (or should be) able to decide that a reduction from 55% to 45% of total calories from carbs is really shuffling deck chairs, not a firm commitment to health and change. One can only conclude that they are not bright or are dogmatic soldiers. We weep for the Mayo Clinic, either way.
- ML Harris

February 9, 2009 10:36 a.m.
This is the sort of article which helps reinforce the truth of the comment my son frequently makes: "If you want to understand human nutrition *never* ask a dietician or a nutritionist, ask a biochemist". I’m a T2 diabetic and thank God I’m pretty internet-savvy. Thus I know full well that a diet that is 45% carbs is a true "killer" diet for diabetics. Any diabetic who researches the issue knows that a real low carb diet is the best hope for longevity. I try to keep carbs at about 5% of my total caloric intake, sometimes up to 10% but *never* higher than that! Higher would send my blood sugars spiraling out of control. But my numbers are all good. I eat plenty of saturated fats too, since I feel quite sure it is not a demon. Not that I eat fat indiscriminately. I avoid trans fats, and polyunsaturated vegetable fats. But I eat my share of dairy fat, animal fat, coconut oil, and monos like olive oil. My typical diet is 70% fat, 5% carb, 25% protein. It’s easy to maintain, makes me feel incredible. So far I’ve lost 70 pounds, and all my numbers are much better. But I pity the poor diabetic who does not have access to the internet. They are the ones likely to lose their limbs, their eyesight, etc. I used to respect the Mayo Clinic as a dispenser of medical information, but after reading this I realize I can’t trust a word written here either!
- Debbie

February 8, 2009 6:01 p.m.
All blather no science… If diabetics keep taking advise like this we’re screwed. Low carb is a lifestyle, not a fad, it is backed up by sound science and is safe.
- Trevor

February 3, 2009 8:33 p.m.
Try reviewing the literature before commenting on low carb diets for diabetes: Nutrition & Metabolism 2005, 2:34 doi:10.1186/1743-7075-2-34 A low-carbohydrate, ketogenic diet to treat type 2 diabetes [LCKD] William S Yancy Jr, Marjorie Foy, Allison M Chalecki, Mary C Vernon and Eric C Westman "Hemoglobin A1c decreased by 16% from 7.5 ± 1.4% to 6.3 ± 1.0% (p >>>> "Fasting serum triglyceride decreased 42% from 2.69 ± 2.87 mmol/L to 1.57 ± 1.38 mmol/L (p = 0.001)" >>>> "Conclusion: The LCKD improved glycemic control in patients with type 2 diabetes such that diabetes medications were discontinued or reduced in most participants." J Nutr. 2005 Jun;135(6):1339-42. Modification of Lipoproteins by Very Low-Carbohydrate Diets [VLCDs] Jeff S. Volek, Matthew J. Sharman,and Cassandra E. Forsythe "VLCDs consistently improve postabsorptive and postprandial triacylglycerols (TAGs), HDL cholesterol (HDL-C), and the distribution of LDL-C subfractions to a greater extent than low-fat diets. VLCDs also improve proinflammatory markers when associated with weight loss."
- Ben Fury

February 3, 2009 6:37 a.m.
This information is completely contrary to what I see. I am an active member of every major diabetic forum on the web. 100% of the diabetics I see that low carb both lose weight and improve their lipid panels. This type 1 is included in those statistics.
- John Hanson

February 2, 2009 4:17 p.m.
I note that you are both nutritionists. In my experience, dieticians/ nutritionists are more than happy to spout the same sort of rubbish as you have done in this article. for your information, 45% carb in the diet is hardly "low carb". Try half of that and you will be closer to the mark. I am uncertain as to the confounding factors which probably account for the "eggs = death" study that you quote, but it is an established fact that dietary cholesterol has little correlation with serum cholesterol for most people. If you don’t eat enough, the liver will make it for you. Lack of proper dietary advice, is in my opinion, a major factor in the increase in diabetes incidence and it’s continued rising complications that cause misery to many. I see the damage that is done from visual, kidney and nerve impairment, long after these people can even get to a dietician’s outpatient appointment. I can also see the REVERSAL in complications that goes hand in hand with the improvements in blood sugars from following low carb eating plans. Perhaps, you both would benefit from seeing these effects for yourselves, if you could only stifle your cynicism/arrogance for a few months.
- Dr Katharine Morrison

February 1, 2009 3:13 p.m.
This article represents the very worst example of cherry-picking data that I have ever read. The VAST majority of large studies show absolutely no link between saturated fat and dietary choloesterol and heart disease…or all-cause mortality, for that matter. I treat hundreds of patients annually with true carb restriction (far far less than the 45% "low carb" straw man listed in the-above article) and see virtually universal improvement in diabetes, insulin resistance, and markers of inflammation and dyslipidemia. This article is a disgrace. Shame on you.
- Gil Wilshire

January 31, 2009 9:56 a.m.
I have three questions and three additional references for these health providers: Questions: 1. Have you ever tried a low carbohydrate diet to see what it is like? 2. Have you ever tried to communicate with those clinicians who have good success with low carbohydrate diets? 3. Do you really keep up on the low carbohydrate literature? References: 1. Tinker et al: Low-fat dietary pattern … the Women’s Health Initiative. Arch Intern Med 2008, 168(14):1500-1511. Conclusion: “A low-fat dietary pattern among generally healthy postmenopausal women showed no evidence of reducing diabetes risk after 8.1 years.” 2. Westman , et al: The Effect of a Low-Carbohydrate, Ketogenic Diet Versus a Low-Glycemic Index Diet…Type 2 Diabetes Mellitus. Nutr Metab (Lond) 2008, 5(36). http://www.nutritionandmetabolism.com/content/pdf/1743-7075-5-36.pdf Conclusion: “The diet lower in carbohydrate led to greater improvements in glycemic control, and more frequent medication reduction/elimination than the low glycemic index diet.” 3. The third reference demonstrates that a diet with high carbohydrate as recommended by the Mayo Clinic with “plenty of vegetables, fruits, whole grains,” reliably leads to the kind of glycemic control, improvement in atherogenic dyslipidemia and reduction or elimination of medication seen with carbohydrate restriction. We’ve been waiting for that paper for forty years.
- Richard Feinman

January 30, 2009 10:05 p.m.
I really cannot believe that this article is posted, and that it’s posted on Mayo Clinic’s site. A low carb diet with 45% of calories from carbohydrates? That doesn’t even make sense.

- John Broady
January 29, 2009 10:53 p.m.
May I suggest to Jennifer and Katherine in your future articles to include links to the relevant articles/abstracts on pubmed, please.

- Morten Strunge Meyer
January 29, 2009 8:06 a.m.
“Diabetics should note that low-carb in the short term may mean high-fat and worsening diabetes management in the long run.” I find this statement to be blatantly irresponsible. The most renown diabetologist in the world, Dr. Richard K Bernstein has successfully managed his Type 1 diabetes for over 50 years using a very low carb diet. He is 73 and healthy. He has successfully helped thousands of people eliminate symptoms and lower medications by prescribing a vlcd for many many years. You can read their testimonials in the beginning of his book Dr. Bernstein’s Diabetes Solution. Dr. Mary Vernon from Lawrence KS and Dr. Eric Westman of the Duke Lifestyle Clinic in NC have both essentially cured people with Type 2 diabetes simply by keeping them on a vlcd for life. A diet high in both fat & carbohydrates is not good for anyone. The advice you offer is inaccurate and potentially harmful to people already suffering from a debilitating disease.
- Ivan C part 2

January 29, 2009 1:31 a.m.
The evidence is just not in favour of what you are saying. Diabetics who go on low-carb, high-fat diets do much better than on 65% of carbs a day!!! People with insulin problems can’t cope with so many carbs in their diet: it’s why they became diabetic in the first place. And saturated fat and cholesterol are not the demons you make them out to be. Epidemiological studies have extremely limited value as an analytical tool and you can use them to prove anything and nothing. Read "Good Calories, Bad Calories" by Gary Taubes and read the truth about carbohydrates, insulin and the cholesterol myth.
- merryweather

Fonte: For those with diabetes — there’s more to it than carbs, Mayo Clinic (2009).

Quer dizer, as senhoras nutricionistas desta vez tiveram mesmo muito azar porque apareceram dezenas de indivíduos bem informados, muitos deles provavelmente diabéticos e portanto nessa luta diária, a contra-argumentar com base em evidência científica e pedindo às autoras que fundamentassem as suas afirmações citando da Pubmed. Coisa muito difícil de conseguir, mesmo para o melhor dos articulistas, convenhamos. E não é que da lista de comentadores até faz parte o Dr. Richard Feinman (entrevistas por Jimmy Moore aqui e aqui), professor de bioquímica e editor-chefe do Nutrition & Metabolism, vejam só o azar. Mas e como se tudo isto não bastasse, as senhoras tiveram a coragem de voltar à carga com a mesma conversa, desta vez num segundo artigo, que pode ser lido aqui.

Vídeo: Dr. Bernstein debate on dLife.

Não só reiteram a argumentação usual da ADA, com base em um único artigo recente, com prováveis fraquezas mas que não vou analisar aqui até porque só li o abstract, que as DBVHC para diabéticos não só são insustentáveis a médio/longo prazo, como também resultam na necessidade de maiores dosagens de insulina, o que é curioso pois nas dietas que limitam os HC, caracterizadas por menores flutuações de glucose, até são menores as necessidades de insulina exógena. Muitos diabéticos diminuíram ou até largaram as medicações após enveredarem pela linha low-carb . Explicam também que intuitivamente poderia parecer que baixando os HC resultaria melhor controlo da diabetes, mas que na realidade como os nutrientes funcionam sempre por compensação, para se obter uma mesma carga energética total, o que é verdade, acaba por aumentar a ingestão de gorduras e gorduras saturadas e isso é supostamente prejudicial à saúde. Ou seja, toda esta argumentação assenta sistematicamente na falhada Teoria Lipídica do Dr. Ancel Keys. Huum!

E como seria de esperar, receberam com mais uma listagem de comentários a este segundo artigo, igualmente na sua maioria desfavoráveis:

February 10, 2009 1:01 p.m.
First Joslin and now Mayo are trying to kill us! Over the years in many diabetes forums and newsgroups including the ADA Forums we see huge improvements in Type 2, A1c drops of 5 - 8% are commonplace along with vastly improved lipids and blood pressure and weight loss where necessary. Always the culprit is a "dangerous" low carb diet. The number of people who do well on the Heart Healthy diet is a fraction of a percent. For Type 1s it can be more complex as the modern bolus insulins are designed to work with fast carbs but many also report improved control and reduced insulin doses. Elsewhere low carb diets (WAY below 45% carbs) greatly improve the odds of losing weight and avoiding cardiovascular disease. Testing is the key http://www.alt-support-diabetes.org/NewlyDiagnosed.htm an RCT of that protocol is WAY overdue. Isn’t it strange that despite the thousands of anecdotes and increasing quantities of data from papers such as those quoted and even Gannon and Nuttall on the ADA’s own site (do a journal search yourself, the URL is too long!) the Authorities are still pushing a diet which requires heroic levels of medication and usually results in progression and damage. Yet if the same Authorities were to state "You are gluten intolerant. You must eat more gluten to stabilise your allergen levels" they would not retain their jobs very long.
- Trinkwasser

February 10, 2009 12:37 p.m.
It’s no wonder that diabetes is out of control in this country. I had some high blood glucose tests some three years ago, and tried to follow the ADA diet to control it. My numbers got worse and worse until I had a glucose tolerance of 198. At that point I stopped believing the ADA and did my own research. I since stopped eating all grains, and just eat high quality meat, fish and poultry, with copious amounts of vegetables. I also ditched the soda’s, including the diet ones. I lost 30 lbs in four months, and I was not even what is considered overweight at 6′ 185 lbs. I’m now at 155, having lost30lbs of fat from around my gut. Four months later my glucose tolerance fell to 100, with normal being anything below 140. When will the medical establishment get that people have got to minimize grain based carbs of all types, whole, processed or otherwise? Diabetes type 2 is reversible!
- Dave, RN

February 8, 2009 5:25 p.m.
I have had tremendous success with a very low carb diet. I get so tired of "experts" with their sample studies denying real results from real people, not a chosen few that they use to skew their statistics to prove their point. I suggest you take a look at those diabetics who have gone low carb, lost the weight and improved their cholesterol & triglyceride levels.
- Karen

February 8, 2009 4:54 p.m.
There is a tonne of research showing the benefits of low-carb you two just have to read it and leave your bias behind.
- Sue

February 4, 2009 8:41 a.m.
I’m a T2 and low carb has worked wonders for me. A1C went almost immediately from 6.5 to 5.5 and I rarely if ever test over 130. I eat lots of fish, take lots of fish oil, lots of vitamin D and am generally paleo (nuts, fish, veggies, some fruit.) I can’t recommend it enough. Total Chol is 155 and triglycerides fell from 200 to 82. For this T2, low carb works…it isn’t a debate.
- Ryan Lanham

February 4, 2009 8:05 a.m.
I follow a low glycemic index diet, eat my own baked all wheat bread fuits, vegetables, very little meat (all fat trimmed off) heavy exercise (weights, climbing stairs, push ups, seat ups). The doctor lowered my thyroid med and now I gained weightm glucoise climbed back to 104 etc. Impossible combination diet for me and probably many other patients.
- Pre- Diabetic and Gout

February 4, 2009 2:41 a.m.
T1 is hypoinsulemia while T2 is hyperinsulemia. To paraphrase somebody from the Clinton era: It’s about insulin not sugar, stupid! With insulin resistance T2 high levels of insulin are driven by carb intake. With T1 it is easier to control (injected) insulin levels with carbs than with fats and proteins due to more direct pathway into blood. I wholehaerthedly agree with Mary Kolk’s comment and have similar experince myself. Altopo
- altopo

February 3, 2009 7:21 p.m.
I am a T2 and was on insulin. I tried Weight Watchers and every other diet out there. Five years ago I started on the Atkins Diet and was off insulin in a WEEK. I lost 50 pounds and have kept it off. My cholesterol is 130 (I eat 14 eggs a week); A1C is 5. My doctor has lowered most of the other medication I was on. There is a knee-jerk reaction to disparage the Atkins Diet just because of the fat issue. I don’t eat as much bacon as I did when I first started and don’t eat beef just because it doesn’t appeal to me. But when I was eating those things, the weight came off--and stayed off.
- Judy B.

February 3, 2009 10:34 a.m.
I myself tried low-carb (say, less than 50 carbs a day) dieting as a T1 and found that it was very hard to maintain good bg control. Substituting proteins and fats in place of the carbs required me to take insulin not at mealtime, but 2, 4, and 6 hours after a meal to keep my bg in check. I think that it may have been possible that with enough effort that I could adapt my insulin dosing to high-protein low-carb meals, but I just gave up. I’m now back to closer to 100-120 carbs a day (this is "high carb" according to the militant low-carbers, but "low carb" by usual dietary standards) which is what I’m used to.
- Tim

February 3, 2009 8:51 a.m.
You have got to be kidding me! You need to read Dr. Richard Bernstein’s book, "Diabetes Solutions Third Edition" It is amazing how the medical community refuses to acknowledge tremendus benefits of eating a low carbohydrate diet. My husband is a type 2 diabetic for over 25 years. He had severe neuropathy in both feet and could not walk over 75 to 100 feet at any one time. He was eventually put on insulin after the doctor felt there was nothing more he could do for him. Beginning at 5 units a night, a year later he was on 43 units a night. His weight ballooned to 280 pounds. He was depressed and I told my kids that in 6 months I would be pushing dad around in a wheelchair. About 7 years ago I read Dr. Bernstein’s book. I read that book and realized it was all about my husband. Six years ago, my husband accepted responsibility for the diabetes, went on a program of low carb and exercise this was the result: he lost 80 pounds in 9 months, his HA1c fell to 6.5 from 11, he goes to the gym 3 times a week and walks 2 miles each time. He came off of insulin about 3 months after beginning this program and his doctor takes him OFF of meds each time he sees him. He has not had insulin in 6 years! He feels wonderful, he looks wonderful and he is wonderful. He was literally dying in front of my eyes - seeing his doctor faithfully and following what his doctors told him to do. And he was dying slowly. He is now fully alive and well. His HDL is great and his
- Mary Kolk

Fonte: Part 2: For those with diabetes — there’s more to it than carbs. Mayo Clinic (2009).
 

 Dito isto, parece irrelevante estar a explicar mais que a diabetes tipo 2, sendo certamente uma doença de intolerância aos já citados HC modernos, não se consegue tratar com elevadas cargas de hidratos de carbono. Isto é um completo contra-senso! Muito pelo contrário, tem de ser abordada da maneira inversa, com uma dieta terapêutica de valor reduzido em hidratos de carbono, muito inferior aos 60% de energia recomendados pelos modernos "especialistas" em diabetologia. Para ser pragmático e não estar a perder mais tempo, e se você é diabético e está interessado em reduzir, através da nutrição, as suas doses de insulina, as suas complicações futuras, a sua hemoglobina glicosilada, a actual medicação? Acima de tudo, deverá estudar, ler muito, informar-se nos fóruns da internet, jamais aceitar acriticamente qualquer recomendação oficial. Deve inteirar-se por completo da sua condição e tem o direito de decidi-la em parceria com o seu médico. E se o seu médico não aceitar que você tem um papel no seu próprio tratamento, então deve arranjar outro, porque médicos há muitos mas você é único. Abaixo seguem alguns artigos a partir dos quais encontrará pistas preciosas para efectivamente tratar a sua DT2. Palavras-chave fundamentais: low-carb, high-fat, baixo índice glicémico, HbA1C<6%, dietas primitivas, paleodieta, restrição calórica.

Artigos relacionados:

Dr. Bernstein’s Diabetes Solution. A Complete Guide to Achieving Normal Blood Sugars (livro)

Diabetes Normal Blood Sugars, Richard Bernstein (sítio oficial)

"Dr. Bernstein Diabetes Solution: my life", Richard Bernstein

Blood Sugar 101: What They Don’t Tell You About Diabetes, Jenny Ruhl

Diabetes Update, Jenny Ruhl

Bernstein: No Other Diet Works To Control Blood Sugars In Diabetics As Well As Low-Carb, Jimmy Moore

Quais os valores desejáveis e alcancáveis de HbA1C em diabéticos tendo em vista evitar as complicações diabéticas? (Canibais e Reis)

O argumento para a inclusão de uma dieta de baixos valores de hidratos de carbono para tratamento e prevenção da diabetes tipo 2, Ricardo Silvestre, Revista Portuguesa de Diabetes (2008)

Diabetes, a mina de ouro da medicina moderna para o século XXI (Canibais e Reis)

Os índios Pima da América do Norte: uma lição na prevenção da diabetes tipo 2 (Canibais e Reis)

Artigos do Nutrition & Metabolism journal relativos a dietas low-carb (Canibais e Reis)

A nova roda dos alimentos ou como não vale a pela tentar reinventar a roda (Canibais e Reis)

É essencial limitar o consumo de ovos por causa do colesterol, ou não será bem assim? (Canibais e Reis)

Óleos vegetais, trigo e açúcares prováveis implicados na actual epidemia de obesidade (Canibais e Reis)

DECO alerta para inconveniência de cereais açucarados ao pequeno-almoço (Canibais e Reis)

Uma hipótese lipídica pouco científica em suporte do lucro das indústrias médica, farmacêutica e alimentar (Canibais e Reis)