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  The November 2012 issue of Molecular Nutrition and Food Research reported that an ingredient in 1 and 1/2 cups of green tea, epigallocatchin (EGCG), helps reduce blood sugar spikes by about 50% when taken with starches. Some of the effect may be related to the fact that EGCG reduces the activity of alpha amylase (which digests starch) by 34%. If...

  Ferroelectricity is the response of a molecule to switch from a positive to a negative charge and is necessary to maintain the elasticity of elastin, a protein that gives elasticity to tissues such as blood vessels as well as heart and lung tissue. Ferroelasticity of elastin is lost when blood sugar levels rise and this causes it to lose about 50%...

A new ultra-bad very sticky form of LDL cholesterol that is small and dense has been identified and found to be present in both type 2 diabetes and in the elderly. It may be the reason why the risk of heart attack and stroke is eleveated in these groups. The cause is suspected to be related to glycation (damage to proteins by high levels of glucose) and is more...

Diabetes is a disease where there is defective energy production because of insulin resistance. The physiology of the metabolic syndrome, type 2 diabetes, and the role of insulin and sugar levels are discussed. Risk factors and complications are reviewed. Treatment options are presented.

The physiology of the metabolic syndrome, type 2 diabetes, and the role of insulin and sugar levels are discussed. Risk factors and complications are reviewed. Treatment options are presented.