We are now witnessing a ‘glucose revolution’ as consumers across all demographics and markets recognise the importance of controlling blood sugar spikes, according to life science experts at Phynova.
We all know that eating fruit is better for us than eating doughnuts. One is essential to keep us healthy, the other, perhaps, nearly essential to avoid. However, both doughnuts and most fruits are high in sugar, an ingredient widely considered to lead...
Peanut consumption in the US has hit record levels for the second year in a row – rising to an all-time high of 7.9 pounds (3.5kg) per American in 2021. However, the National Peanut Board (NPB) said the consistent rise of the nut’s popularity is not surprising,...
The naturally modified table sugar from Global Biolife, called Laetose, carries 30% fewer calories and about half the glycemic index compared to glucose.
The head of a body that represents New Zealanders with diabetes has hit out at arguments that a tax on sugary products would help prevent the spread of the disease.
SPECIAL EDITION: HEALTHY AND FUNCTIONAL CONFECTIONERY
The meteoric emergence of cocoa flavanols as the new 'super ingredient' continues, with many new scientific publications focused on the potential health effects of these special compounds. As part of this special edition, we take a look at some...
Supplementation with cacao-flavonoids and soy isoflavones may improve levels of biomarkers of heart disease in postmenopausal, diabetic women, says a new study.
Eating more magnesium-rich foods, like green leafy vegetables and
nuts, may reduce the risk of type-2 diabetes, suggests a
meta-analysis of observational studies.
As EU Commissioner Kyprianou launches a new platform involving the
food industry and stakeholders to tackle rising obesity levels, new
research finds influences on diabetes - obesity link could be much
more than food, reports Lindsey...
The European Commission is spending €12.7 million on research into
the relationship between diet, lack of exercise and the development
of diabetes to improve understanding of the rapid rise in this
disease in recent years.
Replacing white bread with low-glycaemic breads could help to
reduce the risk of type 2 diabetes, suggests new research, that
offers evidence for the role of low glycaemic index foods.
