Love the nerd knowledge. Maybe in the future there will be a bar in the hospital waiting room, “Oh, you have ___ disease, drink this..”

Love the nerd knowledge. Maybe in the future there will be a bar in the hospital waiting room, “Oh, you have ___ disease, drink this..”

QOTD: An apple a day keeps the doctor away. 🙂

QOTD: An apple a day keeps the doctor away. 🙂

QOTD: An apple a day keeps the doctor away. 🙂

QOTD: An apple a day keeps the doctor away. 🙂

Hey, Michael C – I won’t criticize your comments, and I’d appreciate it if you don’t criticize mine. Everyone’s entitled to his or her opinion.

Hey, Michael C – I won’t criticize your comments, and I’d appreciate it if you don’t criticize mine. Everyone’s entitled to his or her opinion.

Hey, Michael C – I won’t criticize your comments, and I’d appreciate it if you don’t criticize mine. Everyone’s entitled to his or her opinion.

This episode brings up one of my pet peeves: food is not medicine. Just because resveratrol is a powerful antioxidant (to continue with the relevant example) doesn’t mean you must seek out foods that are particularly high in resveratrol or demand resveratrol supplements. Drink red wine for pleasure, not because you have some ill-informed notion (right now, the science is?well, pretty tentative) that it’ll keep you from getting sick.

The takeaway lesson is to eat a balanced diet, just like Mom told you. Now I’ll get off this soapbox before I fall and break an ankle.

QOTD: Could be cinnamon, but it’s far more likely a host of factors interacting, possibly including the effect of cinnamon. The Australian cooking show “The Cook and the Chef” had an episode (which, sadly, doesn’t seem to be on the ABC’s website any more) that touched on the glycemic index, including a segment on low GI desserts. Looking for a single cause in biology is a *very* foolish thing to do. (Hey, what am I doing back up on this soapbox?)

This episode brings up one of my pet peeves: food is not medicine. Just because resveratrol is a powerful antioxidant (to continue with the relevant example) doesn’t mean you must seek out foods that are particularly high in resveratrol or demand resveratrol supplements. Drink red wine for pleasure, not because you have some ill-informed notion (right now, the science is?well, pretty tentative) that it’ll keep you from getting sick.

The takeaway lesson is to eat a balanced diet, just like Mom told you. Now I’ll get off this soapbox before I fall and break an ankle.

QOTD: Could be cinnamon, but it’s far more likely a host of factors interacting, possibly including the effect of cinnamon. The Australian cooking show “The Cook and the Chef” had an episode (which, sadly, doesn’t seem to be on the ABC’s website any more) that touched on the glycemic index, including a segment on low GI desserts. Looking for a single cause in biology is a *very* foolish thing to do. (Hey, what am I doing back up on this soapbox?)

This episode brings up one of my pet peeves: food is not medicine. Just because resveratrol is a powerful antioxidant (to continue with the relevant example) doesn’t mean you must seek out foods that are particularly high in resveratrol or demand resveratrol supplements. Drink red wine for pleasure, not because you have some ill-informed notion (right now, the science is?well, pretty tentative) that it’ll keep you from getting sick.

The takeaway lesson is to eat a balanced diet, just like Mom told you. Now I’ll get off this soapbox before I fall and break an ankle.

QOTD: Could be cinnamon, but it’s far more likely a host of factors interacting, possibly including the effect of cinnamon. The Australian cooking show “The Cook and the Chef” had an episode (which, sadly, doesn’t seem to be on the ABC’s website any more) that touched on the glycemic index, including a segment on low GI desserts. Looking for a single cause in biology is a *very* foolish thing to do. (Hey, what am I doing back up on this soapbox?)

This episode brings up one of my pet peeves: food is not medicine. Just because resveratrol is a powerful antioxidant (to continue with the relevant example) doesn’t mean you must seek out foods that are particularly high in resveratrol or demand resveratrol supplements. Drink red wine for pleasure, not because you have some ill-informed notion (right now, the science is?well, pretty tentative) that it’ll keep you from getting sick.

The takeaway lesson is to eat a balanced diet, just like Mom told you. Now I’ll get off this soapbox before I fall and break an ankle.

QOTD: Could be cinnamon, but it’s far more likely a host of factors interacting, possibly including the effect of cinnamon. The Australian cooking show “The Cook and the Chef” had an episode (which, sadly, doesn’t seem to be on the ABC’s website any more) that touched on the glycemic index, including a segment on low GI desserts. Looking for a single cause in biology is a *very* foolish thing to do. (Hey, what am I doing back up on this soapbox?)

Agree with the dietitian, it is the delayed gastric emptying not any spices that decreases blood sugar rise. Also fructose is broken down slower than sucrose and the absorption is slightly slower from that. While I would love to believe the hype of resveratrol, the studies do not document the benefit from such low doses as 30-mg. I use natural products in treating almost all of my patients so I certainly agree with the approach but caution is needed in over-interpreting what you see.

Agree with the dietitian, it is the delayed gastric emptying not any spices that decreases blood sugar rise. Also fructose is broken down slower than sucrose and the absorption is slightly slower from that. While I would love to believe the hype of resveratrol, the studies do not document the benefit from such low doses as 30-mg. I use natural products in treating almost all of my patients so I certainly agree with the approach but caution is needed in over-interpreting what you see.

Agree with the dietitian, it is the delayed gastric emptying not any spices that decreases blood sugar rise. Also fructose is broken down slower than sucrose and the absorption is slightly slower from that. While I would love to believe the hype of resveratrol, the studies do not document the benefit from such low doses as 30-mg. I use natural products in treating almost all of my patients so I certainly agree with the approach but caution is needed in over-interpreting what you see.

Nice guest, interesting to see that perspective. Thanks!

Nice guest, interesting to see that perspective. Thanks!

Nice guest, interesting to see that perspective. Thanks!

Nice guest, interesting to see that perspective. Thanks!

Man, what a great episode! Cheers!

Man, what a great episode! Cheers!

Man, what a great episode! Cheers!

Gary, I’m gonna drink more reds than whites because of this GREAT episode!

Gary, I’m gonna drink more reds than whites because of this GREAT episode!