A New Word in Diabetes Prevention: What Sensational Discoveries in Dietetics Made by British Scientists?

Recently, the media has been pleased with a series of discoveries in dietetics. This topic has always been popular, but here scientists seemed to have set out to bombard society with “new” and rather “non-standard” ideas. 

“New” and “non-standard” in quotation marks because, in fact, their novelty is relative. And much of the joyfully presented by journalists as new scientific discoveries – in fact, has long been known. Unless it was known empirically, and now scientists have taken up the matter with their real scientific approach, with the collection of serious statistics and experiment.   

Indeed, the media cite experiments. True, some of these experiments are carried out with very small groups – from several to several dozen people. Not too revealing statistics! 

Nevertheless, you can somehow refer to it. If not for scientists, then for journalists. Let’s see what they revealed to us?

For example, scrambled eggs or scrambled eggs for breakfast allow you to adjust your blood sugar throughout the day. Some of the publication’s title even included something like “Scientists have proved that eggs for breakfast are healthy.”  

To begin with, the idea of ​​utility, and most importantly, harmlessness, of eggs, is not yet so familiar. Popular “scientific” myths are generally very tenacious, and many still “know” that “there is a lot of cholesterol in eggs”.

But this is a digression. We focus on the stated “benefit of omelet for breakfast.” Moreover, the benefit for type 2 diabetics is especially noted . More specifically, the fact that breakfast from omelet reduces hunger, while also allowing better control of glucose levels throughout the day.  

Moreover, they immediately reacted to the news . The REN-TV channel cites excerpts from an interview with a Russian physiologist criticizing the “discovery”. 

I quote:

“Diabetes is different for everyone”; “Everything is determined by analysis, by the way carbohydrates, proteins, fats are absorbed. And there must be a balance between fats, proteins, carbohydrates. If it is violated, the digestive system will be violated, some organs will “fly”.

And finally: “They opened the fried eggs – wow! And then diabetics do not eat fried eggs without these doctors. ” 

“Opening the fried eggs” really has nothing to do with it. It was an omelet, and it really was, because it was used in the experiment: on the first day, diabetics had an omelette breakfast, on the second day – oatmeal with fruits. Then, during the day, the food was no different. 


“We expected a carbohydrate breakfast of a maximum of ten percent to prevent this jump, but the overall effect of control and stability of glucose levels came as a surprise to us.”

However, the discovery!

I allow myself to note that these effects are known and have long been used in practice.

Naturally, if you do not eat carbohydrates, you can expect that after eating there will not be a pronounced increase in glucose levels. And not only after breakfast, but also after lunch and dinner.

Moreover, fats rather than proteins predominate in food. As, in fact, indicated in the publications: “low-carb high-fat breakfast  

Low -carb – a maximum of 10% carbohydrates. The fat content is not given, but according to the experience of low-carb, their share should be about 60−70%. 

Actually, “scientists have discovered” what has long been put into practice, on which low-carb nutrition systems are based. But it’s not clear why it is only about breakfast? Probably, if at lunch it is limited to the same maximum of 10% carbohydrates, then sugar will not rise after dinner? And after dinner? ..  

It remains to take the next step, limiting the intake of carbohydrates in other meals. And in any case, throw out any fast carbohydrates from the diet, including juices, getting your “10% carbohydrates” from slower digestible whole grains, vegetables, fruits, and more.

Moreover, all this is the media and scientists are also “discovering” recently.

For example, “suddenly” discovered the benefits of brunch and early dinner. Namely:

“The experiment involved 16 people aged 29 to 57 years. They adhered to a traditional diet, without strict restrictions, but nine of them had breakfast one and a half hours later than usual and one and a half hours earlier had dinner. As a result, people who changed their meal times lost twice as much as people eating according to the old schedule. The first group also said that their appetite decreased and the number of snacks during the day decreased. ”

Not surprising! The fact that breakfast can be “given to the enemy” is said for a long time. Base? At night, in the absence of active movement, energy consumption is minimal. Therefore, blood sugar levels are usually elevated in the morning. Why have breakfast?

Morning hunger is more a consequence of habit than of real need. We are simply accustomed to breakfast from childhood. For generations, this has been practically justified, and for most of us it is nothing more than an extremely tenacious tradition that does far more harm than good. Worst of all, most doctors are brought up in this tradition. 

A high morning glucose level indicates that the body does not need additional nutrition. The traditional high-carb breakfast leads to an even greater jump in glucose, provoking the release of insulin and a subsequent drop in glucose levels, accompanied by … a feeling of hunger.  

They used to have breakfast – before they got hungry again. 

They had supper late, fell asleep, without using up energy from the “abandoned” glucose , an excess of glucose was deposited on their sides. Naturally, if you do not eat a carbohydrate-free diet. But we are talking about “normal” people …   

  • It’s logical that breakfast is later, when the glucose level naturally decreases. And supper – earlier, in order to use up part of the consumed glucose before bedtime. 

It is logical that between a brunch and an early dinner you will get hungry less and eat less … And this is obvious and does not attract sensation at all.   

As well as another recent piece of news: the benefits of “liquid food” for diabetics. In fact, it turned out … yes, yes, specially selected low-calorie. And what, someone doubted that diabetes shows a low-calorie diet?   

Finally, just the other day, journalists told us one more piece of news: it turns out

“… the cheese is not as harmful as previously stated. He doesn’t raise his blood sugar … so people with diabetes can eat it. ”

And what, before it was not obvious? Cheese is a high-protein and high-fat product, with virtually no carbohydrates. Why would he increase the glucose level significantly? Of course, if it is a normal cheese, and not a starchy “cheese product” such as sausage and cream cheese.  

I wonder what other sensational discoveries in the field of dietetics will tell us the journalists? Moreover, in addition to the notorious “British scientists”, they have a new source: “scientists from the University of British Columbia” …

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