Simple food guidelines for DIABETICS – seven steps to take…

Yes, changing one’s diet may be difficult and complicated. These seven simple guidelines is a good starting point and easy to understand and follow. 1. Never skip a meal – always eat breakfast, lunch and supper and something small between meals 2. Eat vegetables with every meal: tomatoes, cabbage, broccoli, squash, onions, green beans, leeks, […]

Read more ...

Is the optimum diet for diabetes no sugar or low GI?

People with diabetes are often advised that they should avoid sugar or choose low GI foods. This advice is both irresponsible and ineffective to treat diabetes. The aim of treatment should be to help the person that suffers from diabetes, to control blood sugar levels and this may not necessarily happen when a person avoids […]

Read more ...

‘n Appel n dag – of is dit ‘n Avo ?

Soos bespreek in Amore Bekker se Tjailatyd op RSG Inderdaad – die avo – n vrug naverwant aan kaneel en kamfer – het vele medisinale eienskappe. Gedurende die 80’s en 90’s is alle voedselvet gebrandmerk as ‘ gevaarlik’, vetmakend en ongesond. Gelukkig dui narvorsing die afgelope paar jaar al meer op die belangrikheid van vette […]

Read more ...

Kan jy nie ophou eet nie?

Onbedaarlike lus vir soetgoed en koolhidrate? Hierdie behandeling werk! Onbedaarlike lus vir koolhidrate – soetgoed, stysel, suiker, chips ens. is dikwels die gevolg van wanorde in jou metabolisme – bloedsuiker en insulienvlakke. Hierdie behandeling (aangeheg) is ontwikkel op grond van wetenskaplike en voedingkundige beginsels om hierdie probleem aan te spreek. Dit werk! NS: Verlaagde serotinien […]

Read more ...

Afrikaans: Die GI – wonderkuur of nog ‘n foefie?

Lae GI het Suid Afrika behoorlik soos ‘n koors betrek…maar een soort pilletjie help nie vir alle kwale nie… Die Glisemiese- of Glukemiese Indeks is ‘n waarde wat gegee word aan ‘n spesifieke voedselitem om ‘n indikasie te gee van hoe vinnig of stadig bloedsuikervlakke sal styg na ‘n maaltyd of na ‘n spesifieke voedselitem […]

Read more ...

Vir jou: meer alkaliese of meer suur kos?

Verskeie variasies bestaan t.o.v. van alkaliese en suur-as dieetaanbevelings. Die beginsel van ‘n balans in ons dieet – suur-alkaliese patroon is van breë belang. Dit is egter nie moontlik om presies te bereken hoe ‘n spesifieke kombinasie ‘n persoon se pH sal beïnvloed. Daar is ook verskeie variasies en verskillende lyste beskikbaar. Dit laat vrae […]

Read more ...

The GI – friend or foe?

What is the Glycemic index (GI)? The Glycemic Index (GI) ranks carbohydrate containing foods according to the effect that they have on blood sugar levels. Foods with a GI of under 55 are classified as low GI, their energy (sugar) is released more slowly. Low GI food choices are recommended for people with diabetes, slimmers’ […]

Read more ...

Say yes to cheese and no to diabetes?

The French eat, and drink. Lots of wine. Lots of butter. Lots of cheese. Yet they have low rates of heart disease despite high intake of saturated fat. This is called the French Paradox This phenomenon was originally attributed to consumption of red wine and its major constituent resveratrol. However, recent studies have revealed the […]

Read more ...

Everybody say CHEESE!

May I enjoy some cheese? Ask this question of your doctor, your dietician or health promoting agencies such as the Heart Foundation and you are likely to receive an answer that, in one way or another will urge you to be cautious. It’s an ‘animal’-fat’ product – high in so-called BAD saturated fat. It contains […]

Read more ...

Anti-Boep exercise without lifting a finger…

One of the reasons why unstable blood sugar levels, as a result of incorrect dietary choices, insulin resistance, diabetes, stress, lack of sleep etc. result in obesity, is that the these conditions result in an inability of cells to use sugar energy effectively. This in turn results in lipo-genesis in the liver and fat storage […]

Read more ...

Subscribe to our newsletter