Cocao has compounds which may help delay onset of type 2 diabetes

in health •  7 years ago 

Cocoa, is it good or bad for prediabetes?

Monomeric cocoa catechins enhance β-cell function by increasing mitochondrial respiration? We know beta cells are damaged by high blood sugar levels. We know also that caffeine triggers insulin resistance (yet we haven't been able to determine if it triggers diabetes). We know in diabetes beta cell dysfunction is a primary cause because what separates glucose intolerance (prediabetes) and full fledged type 2 diabetes is that in prediabetes the beta cells may function just fine but the after meal glucose spikes as a result of high carbs may indirectly damage beta cells in prediabetics. Also chronically high insulin levels caused by insulin resistance may put excess strain on beta cells on top of some other possible problem which could lead to type 2 diabetes such as immune system or yet unknown.

Cocao catechins enhance beta cell function which is an interesting result because we also have seen results which show Green Tea may reduce the type 2 diabetes risk. Green Tea also has caffeine which reduces insulin sensitivity but at the same time it has EGCG which has some sort of positive effect as represented by the risk statistics.

The results from this study are inconclusive but maybe if they can isolate the catechins as has been done with EGCG then we can perhaps develop a pill which has both cocao catechins and EGCG as part of a supplement complex to prevent prediabetes from becoming type 2.

References

Brigham Young University. (2017, August 28). Compounds in cocoa may help delay onset of type 2 diabetes. ScienceDaily. Retrieved November 6, 2017 from www.sciencedaily.com/releases/2017/08/170828102728.htm

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Yay! I eat some every day. I buy it by the pound and store it in mason jars.

you've got to love mason jars! They are by far the cheapest food storage product around and protect your food better than anything made of plastic.

excellent information @dana-edwards..there's some really interesting new medical knowledge in this area. The (hard) alternative is to almost completely cut out sugars from your intake.. The low FODMAP diet. It's difficult but basically cuts out all forms of fermentable carbs. I have a friend who is diabetic and just from stopping eating bread his health has radically improved.

that is interesting about your friend. I went almost 100% carb free from years, especially breads and anything made from wheat. Recently I added a small amount of crabs back into my diet and my fasting levels have actually decreased. Everyone's body is different and our needs change on a regular basis. You just have to do what works for you personally.

yeah the whole wheat thing is really interesting and makes me wonder what the underlying problem with wheat so many people have. probably overexposure to the pesticides they use to grow it.

it's not easy cutting out most of the carbs from your life. I literally daydream about eating biscuits (cookies) and toast dripping with butter.. I'm also dairy free at the moment too. It's not my choice. I'm doing it for medical reasons but I have also lost a bonus 24 pounds (no more Dad Bod)

Not sure if you were around before the advent of genetically modified wheat, but the wheat problems from so many people began soon after it hit the markets. Most people don't realize the wheat we eat today was crossed with various types of grasses that produced larger seed pods than unmodified wheat. Then it was modified again to be round up ready. I think those modifications have something to do with it.

Good Information Of Cocao.

dark chocolate is good for us?

And white as well - just depends on the AMOUNT!! :)