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‘Low Carb’ is More Effective than ‘Low Glycemic’ for Diabetes

‘Low Carb’ is More Effective than ‘Low Glycemic’ for Diabetes
December 29, 2010 Patrick Nemechek, D.O.

Brown Rice is Not as Healthy as You Think

Many patients will ask me if it’s OK for them to eat more carbs than I recommend (less than 100 grams per day) to control their diabetes as long as they are eating low-glycemic carbs (think whole wheat bread or pasta, brown rice, vegetables and fruit).

The answer is no. The total amount of carbohydrates is the most important factor in controlling diabetes.

A lower carbohydrate intake is more effective than a diet higher in total carbohydrates but still of a lower glycemic index than common processed carbohydrates.

Low Carb versus Low Glycemic Study

A recent study demonstrated that it seems to be the overall quantity of carbohydrates that matter most when trying to reverse diabetes.

The total low carb group had a greatest reduction in their hemoglobin A1c levels (an important measure in blood sugar control) than the higher total carb but low glycemic group.

Additionally, the improvement in blood sugars with the low carbohydrate group was independent of changes in weight and had a greater reduction in blood pressure, waist circumference and triglycerides as well.

And in only 24 weeks, 95.2% of the low carbohydrate group eliminated or reduced their diabetes medications compared to only 62% of the low glycemic group.

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