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Potatoes are often given a bad rap because they have a relatively high glycemic index and are categorized as a highly insulinogenic food. They are also often associated with metabolic syndrome and diabetes in observational studies because people tend to eat potatoes fried in oil or lard or smothered in butter. But the reality is that some of the leanest, healthiest populations on the planet ate a diet that consisted of about 80% potatoes (with no oil or butter)! The indigenous peoples living in the Valley of Longevity in Ecuador, the Kitavan Islanders, and the centenarians of Okinawa, Japan are just a few examples of populations that once lived on potatoes and experienced almost no cases of diabetes or obesity. (They now consume a high fat, high protein diet and are experiencing a high prevalence of diabetes and obesity, so this is not a genetic issue.) We think eating potatoes is a great idea -- especially if you have diabetes -- and the science is on our side!
Photo via @itsahealthylifestyle
You need this SUGAR FREE CHOCOLATE HAZELNUT SPREAD in your pantry ! Really, this taste like real NUTELLA with NO sugar NO palm oil and only the good stuff !
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100% KETO friendly + Low Carb + Gluten free + vegan. Net carb per tablespoon, 1.6g ❤
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The good thing is, you can make 2 textures with the same recipe
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1. Liquid as on the video, simply store your jar in the pantry. This is great to drizzle on low carb pancakes
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2. Thick and creamy, like the real nutella, store this in the fridge. The recipe use coconut oil, this oil gets solid and creamy when cold and it create the most delicious thick spread.
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Also, depending on how long you process the nuts, you can play on the texture too! I like mine with tiny bites of nuts so I never over process it but process it longer for a super smooth texture
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FULL RECIPE AND MACRO ON THE BLOG:
https://www.sweetashoney.co/sugar-free-nutella-keto-low-carb
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Studies show that people who begin to reduce or eliminate their intake of high carb foods like fruit, potatoes, beans, and whole grains in favor of high-protein and high-fat foods, are actually more likely to develop type 2 diabetes than people who eat a lot of carbohydrate and relatively little dietary fat or concentrated forms of protein.
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In contrast, people who eat a low-fat, plant-based, whole-food diet actually improve their glucose tolerance and become highly efficient at clearing glucose from their blood.
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Populations of people who subsisted on a traditional diet composed primarily of high-carbohydrate whole foods did not begin to experience cases of type 2 diabetes until their diet began to shift away from traditional high-carb foods and towards more high-protein and high-fat foods.
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If carbohydrate is the only macronutrient that actually raises blood glucose, then why do people who eat the most high carb foods have the lowest blood glucose levels?
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Why do people who routinely avoid high-carb foods in favor of high-protein and high-fat foods experience the highest blood glucose response when they do eat carbohydrate-containing foods?
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This seemingly counterintuitive phenomenon remained a mystery until the late 1970’s when magnetic resonance imaging (MRI) was invented by Raymond Damadian, MD. MRI technology made it possible for doctors and scientists to see inside every part of the human body noninvasively.
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When this new technology became commercially available in the early 1980’s, scientists began to notice that people with diseases of insulin resistance, such as metabolic syndrome and diabetes, have large amounts of ectopic fat (fat contained in organ tissue and muscle tissue) in comparison with healthy people.
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They began to conduct studies showing that when healthy adults are given a meal containing only fat or a meal containing a high amount of fat, the amount of ectopic fat in their muscle tissue rapidly increased within hours of consuming the large amount of fat.
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Get the full story (as well as links to all the studies mentioned) on our blog at MasteringDiabetes.org/blog.
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Photo: @plantbased_food_and_travel