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SARAH HALLBERG: Don’t manage diabetes, reverse it
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Diabetes is reversible. That’s the exciting conclusion of a study I’m leading at Indiana University Health.
Two hundred and sixty-two patients with type-2 diabetes recently completed one year of a clinical trial examining the impact of a low-carbohydrate diet, which limits foods like grains and pasta while boosting consumption of healthy fats like avocados and butter. The diet didn’t restrict calories.
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A full 94 percent of patients on the low-carb intervention have been able to reduce or eliminate their need for insulin. For six in ten patients, average blood sugar levels fell so low that technically, they had reversed their diabetes.
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With conventional treatment regimens, according to a study in Diabetes Care, only 0.1 percent of patients achieve complete remission.
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