January 2008 Research Review
Type II Diabetics Have Less Inflammation By Eating More Fruits and Veggies. When type II diabetics ate more fruits and vegetables they were found to have lower levels of inflammation. Much of the degenerative processes that diabetics suffer from are due to increased oxidative stress (free radical damage) and chronic inflammation. This study found that increased intake of fruits and vegetables strongly correlated with increased levels of plasma alpha- and betacarotene along with the decreased inflammatory and oxidative markers.

Dr.M’s Opine: Another study that substantiates diet as the cause of diabetes and the diseases that go along with it (heart disease, kidney disease, etc.). Interesting observation of plasma alpha- and beta- carotene levels being a reliable indicator of fruit and vegie intake. I may need to start testing for these as part of standard lab work-up. Numerous studies have indicated that inflammatory diseases of all kinds are caused or compounded by excessive intake of refined foods. I recommend decreasing simple carbohydrate intake (sugars and grains) with any chronic pain syndromes or inflammatory health problems (any condition that ends in “-itis” such as arthritis, coliits, etc.).

Reference: "High intake of fruit and vegetables is related to low oxidative stress and inflammation in a group of patients with type 2 diabetes," Asgard R, Rytter E, et al, Scandinavian Journal of Food and Nutrition, 2007; 51(4): 149-158.

Dr.M’s Opine:  Dietary sources of CoQ10 are found in spinach, broccoli, and most dark leafy greens, nuts, meat, and fish. with the richest sources being sardines, mackerel, and organ meats. CoQ10 is heat-labile, meaning that cooking degrades it, making it unavailable. CoQ10 is a vitally important antioxidant and is essential for life, being required for producing energy from glucose in every cell of your body.

Reference: "Therapeutic effects of coenzyme Q(10) (Q(10)) and reduced CoQ(10) in the MPTP model of Parkinsonism," Cleren C, Yang L, et al, J Neurochem, 2007 Dec 8.

Dr.M’s Opine:  My favorites are whole rye bread made by French Meadow and McCann’s steel cut oats!

Reference: "Intake of whole grains, refined grains, and cereal fiber measured with 7-d diet records and associations with risk factors for chronic disease," Newby PK, Maras J, et al, Am J Clin Nutr, 2007; 86(6): 1745-1753.