Published February 6, 2009

Why diabetics should eat cocoa

If you like cocoa, but are afraid to consume it because you’re diabetic, I have great news for you. You can eat it and you don’t have to worry about your blood sugar.

As you may know, cocoa is rich in flavanols, which can protect your circulation. And two new studies show that the more you eat, the better.

In the first study, researchers gave 10 medicated diabetic patients a single dose of cocoa. The cocoa contained increasing doses of flavanols (75 mg, 371 mg, and 963 mg). All doses improved a key blood parameter called Flow Mediated Dilation (FMD). It is a crucial marker of endothelial cell function. Higher doses did better than the lower doses.

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Published February 6, 2009

An easy way to prevent type-2 diabetes

Type-2 diabetes is 100% preventable using purely natural methods. Nobody has to get it, no matter what your genetics are. And now scientists have discovered yet another natural way to prevent the disease.

The researchers studied a group of 355 non-diabetic men and women. All of the participants were between the ages of 60-80. The researchers wanted to know the effects of a very small dose of vitamin K on diabetes.

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Published February 4, 2009

This natural oil stops mold from growing on your bread

If you’re like me, you probably love to eat homemade bread. Unfortunately, the healthiest breads — fresh, homemade bread — molds and stales quicker than processed breads. But now there’s a simple way to keep bread fresh longer ... naturally.

Researchers have found that wrapping baked goods, such as bread, with cinnamon-laced wax paper protects it from molding. Even with bread already tainted with mold, you can wrap it in a paper containing 6% cinnamon oil, and it will inhibit the mold’s growth by 96%.

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