Diabetics who are familiar with the glycemic index have an easier time discerning how certain foods will affect their blood sugar. The principle of the glycemic index is based on a 1 to 100 scale, with pure glucose being 100. A food GI is measured by how much it will raise blood sugar in a 2 hour span.

The glycemic index (GI) underlying theme is a low-sugar, high-fiber, plant-based diet. Most GI lists categorize foods into three groups: Low (less than 55), Medium (55-69), and High (over 70) GI foods. Low GI foods will stimulate the least blood glucose and are presumably better to eat. Vegetables generally are low GI. Foods with lots of sugar have higher values. The GI theory is not cut and dry. Certain factors will skew results, for example: eating protein. Protein will slow the abortion of glucose into the blood. This rule also holds true for fat.

Curious how a low glycemic diet might work for you? Fifty50 wants to help you achieve optimal blood sugar control. They have created a step-by-step experiment that shows how a high glycemic meal will affect a blood sugar, in relation to a low glycemic meal. Check it out and see for yourself is this GI thing is worth mastering.

A recent study found an anti-obesity effect in a variety of squashes and pumpkins.

Over an eight-week trial, mice were fed a high-fat diet and supplemented with PG105, a water soluble derivative of the Cucurbita moschata. Their body weight and fat storage was successfully suppressed with PG105. The overall amount of food intake was not affected. Furthermore, PG105 protected the development of fatty liver and increased the hepatic beta-oxidation activity. Results from blood analysis showed that the levels of triglyceride and cholesterol were significantly lowered by PG105 administration, and also that the level of leptin (excreted by fat cells) was reduced. Adiponectin, the modulator of a number of metabolic processes, including glucose regulation and fatty acid catabolism, was increased.

This remarkable effect on fat metabolism was made possible by the decreased abilities of lipogenic genes (fat-producing) while simultaneously kicking up the lipolytic genes (fat-burning). Since this affected the beta-oxidation of fatty acids, it would presumably create a rise in ketones. If the body can maintain normal blood glucose while producing all these ketones, this might demand consideration that ketosis is not only safe for diabetics, but healthy. I'm anxious to see further research.

The Diet Channel promotes the headline: eat right, exercise smart, feel great! An authoritative resource for diet and fitness information, The Diet Channel offers several different summaries of the most popular diets, as well as informative articles on nutrition and health.

An article of diabetic interest pertains to those of us who are curious (or downright fixated) on artificial sweeteners. This article warns that it is not always safe to assume that just because a product is made with a sugar substitute, such as Splenda, it is healthier, or lower in calorie content. A thorough list of sweeteners and their key ingredients end the article, along with research findings on the safety of these products.

The Diet Channel offers information on every flavor of diet you can imagine, articles to motivate you to stick with it, and loads of information to keep you coming back. If I didn't know any better - I'd say it looks to be the wikipedia of dieting. And if you've ever found yourself consuming hour after hour digging through wikipedia topics...you'll know exactly what I'm talking about!

Wouldn't it be nice to find a diet that insists you stop fretting over carbs, fats and calories? Well a diet wouldn't be a diet unless it had rules. So what if the rules focused on combining fiber with lean protein at every meal? This is entirely possible, according to Tanya Zuckerbrot, author of The F-Factor Diet.

Tanya Zuckerbrot has spent more than a decade working with busy, successful clients who want and need to lose weight. She's watched fad diets come and go, offering only a temporary fix-and a lot of misinformation about healthy eating. To this end, Tanya has developed a plan that makes losing weight and keeping it off easy and convenient. Her healthy, delicious, sustainable diet redefines fiber as an essential piece to achieving weight loss with the added benefits of an energy boost, lowering cholesterol, and reducing the risk of metabolic diseases.

The F-Factor Diet is made up of 3 simple stages, each including a wide array of foods, packed full of fiber and available in any supermarket. She also hand-picks specialty products that compliment the high fiber goal of her plan and come nicely equipped with good taste! The F-Factor Diet also includes more than seventy-five delicious recipes-and a complete set of guidelines for those who don't cook.

Beyond her refreshing approach to easy weight loss -- Tanya Zuckerbrot, M.S., R.D., is a nutritionist in private practice, based in New York City and Miami Beach. She serves on the advisory boards of Shape and Men's Fitness magazines, and has appeared on Today and Fox News, among other shows. If the suspense is killing you and you must get a copy today -- checkout Amazon.com for your copy of The F-Factor Diet.

Overeating can shut down a natural brain function that is key to preventing common cardiovascular and diabetic diseases..

Researchers found that chronic overeating can overwhelm the neural pathway that regulates the amount of fats flowing into the bloodstream from the liver. The liver is partly responsible for regulating fats entering the blood stream. It produces triglyceride fats the body can turn into LDL (bad) cholesterol, which can cause arteriosclerosis and blood vessel blockage. Glucose can enter the brain when levels are elevated in the bloodstream. When glucose enters the brain, it is broken down into an acidic substance known as lactate. Lactate signals the liver to stop making fat. It appears that chronic overeating can overwhelm the brain's ability to metabolize glucose into lactate. When lactate is no longer produced -- the signal to stop the liver from releasing fat into the blood stops, too. As small arteries get clogged, they create the circulatory problems common in type 2 diabetes, linked to overeating, obesity, and limb amputations.

Smaller portions, less glucose in the brain, better traffic flow. After all - nobody likes getting mixed signals. Let's do all we can to keep the lines of communimcation (and our arteries) open.

Realizing how influential carbohydrates can be on blood sugars, I swore myself to celibacy from baked goods long ago. However, my closed-door policy underwent peace talks after I had the pleasure of speaking with Ramsey Makar, founder of Miracle Muffins. Miracle Muffins are diabetic friendly premium muffin mixes with a plethora of wholesome goodness. Fresh baked, every time -- all you have to do is add water!

Miracle is a strong word. However, when you see the impact these muffins have on blood sugar -- you'll agree it's miraculous. Ramsey wanted to create a muffin that his diabetic mother could enjoy without the rise in her sugar. He concocted a recipe that contains generous amounts of fiber, healthy soy protein, low-glycemic sweeteners, and is very low in fat. Another fact for good measure -- the muffins fit comfortably into the diet programs of Weight Watchers, Atkins, South Beach, LA Weight Loss, Nutra System and Zone.

I saved the best part for last -- the flavors! Each muffin is fresh-baked so you spare nothing on taste. The flavors available are: banana, blueberry, black cherry, chai spiced black tea, cinnamon green tea, chocolate black cherry and gingerbread. The muffin mixes have two versions based on the sweeteners used -- Spnenda or Xylitol. It says something profound about a product that actually helped an Olympic athlete lose weight! When you visit the Miracle Muffin site, take a peek at the You Tube video, read the mesmerizing nutrition details, and indulge yourself in the Miracle Muffin experience. You'll be a believer, too!