The experience of fatigue and other low blood sugar symptoms 2 to 4 hours after a high-carb meal may be a warning sign that you have prediabetes. This phenomenon, despite how common it is, is not normal, nor is it healthy.
Tag: the glycemic index
Eat a “Rainbow” for Maximum Nutrition
Much of what we said in the previous chapter about vegetables also applies to fruits, including the importance of eating a “rainbow” to get a variety of beneficial phytonutrients. According to the USDA’s MyPlate, women over age 50 should get one and a half
Q: My local supermarket sells bell peppers in four different colors—green, red, yellow and orange. Do the different colors of peppers have different nutritional benefits?
A: Elizabeth J. Johnson, PhD, a scientist in Tufts’ HNRCA Antioxidants Research Laboratory, answers: “No matter the color of your pepper, the macronutrient (protein, fat, carbohydrate)
Does the glycemic index of the foods you eat matter? That’s the question raised by a headline-making new study sponsored by the National Institutes of Health, the OmniCarb study, which calls into question the notion of “good carbs” versus “bad carbs.” Some previous research—along with popular diet plans—suggested that it’s
With the domestic blueberry season about to begin, there’s no better time to celebrate the bountiful health benefits of Americans’ second-favorite berry (after strawberries). New research has linked blueberry consumption to better blood pressure, and Tufts scientists continue to explore how blueberries protect the brain. More than three-dozen current clinical
Not so long ago, avocados were a seasonal delicacy in most of the country, and when they were available, their high fat content scared away health-conscious consumers. With loosened import rules from Mexico, however, sales of Hass avocados (about 95% of the US market) have more than doubled in the
Popular coverage of diet and weight-loss strategies often summarizes the bottom line with a twist on President Bill Clinton’s campaign mantra, “It’s the economy, stupid.” When it comes to managing your weight, as this line of thinking goes, “It’s the calories, stupid.”
But a new study published in the American Journal
The glycemic index, a value that aims to quantify how fast blood sugar rises after eating a given food, can vary by an average of 20% within an individual and 25% among individuals. That’s the surprising finding of a new study by scientists from the Jean Mayer USDA Human Nutrition
(month, page number)
Longevity Benefits Seen with Moderate Coffee Drinking (Feb., 1)
Tea Storage (Feb., 8)
Caffeine Doesn’t Cause Heart Jitters (April, 3)
New Reasons to Skip Sugary Drinks (April, 6)
Kombucha Tea (May, 8)
Drink Up to Stay Healthy and Hydrated This Summer (June, 4)
Instant Coffee (June, 8)
Coffee Drinkers at Reduced Odds of Colorectal Cancer
Q. When I microwave frozen vegetables, am I destroying any of the nutrients they contain?
A. Jeanne P. Goldberg, PhD, professor at the Friedman School and director of the Nutrition Communication Program, answers: “Heat, whether from a conventional source or a microwave oven, destroys some nutrients, but actually makes it easier