More and more clinicians are recommending low carb food programs for both the prevention and treatment of diabetes. This swing has led toward the consumption of more red meat and processed meats, which may actually have the opposite effect for our patients. This may happen because processed meats such as …

I received a call and glucose numbers from patient who has type 2 diabetes, usually with hyperglycemia, never hypoglycemia. I noticed there was at least a 12-hour span since the last glucose reading. His glucose levels after the over-12-hour lag showed hypoglycemia during the  night when the numbers start showing. His glucose averaged 53 during that time, but it has been running 150 and over, and we have been slowly increasing his insulin.

Sylvia H Ley, PhD, RD is a Research Scientist at Harvard T.H. Chan School of Public Health and Associate Epidemiologist and Instructor at Brigham & Women’s Hospital and Harvard Medical School. Her overall research objectives are to develop the dietary strategies to prevent and manage diabetes and to investigate earlier life reproductive risk factors for diabetes and cardiovascular disease over the lifecourse.

In this week's Homerun Slides, round 3 in the pituitary category from Dr. Claude Lardinois' Endocrinology Jeopardy. This week's clue is visual, so click to see what it is!

The hexosamine/O-linked N-acetyl glucosamine pathway: One metabolic fate of glucose is the hexosamine biosynthetic pathway (HBP), and high flux through this pathway, such as occurs in diabetes or overnutrition, has been convincingly linked to insulin resistance and beta-cell failure. In this pathway a relatively small fraction of cellular glucose flux—a few percent in most tissues—is converted to UDP-N-acetylglucosamine (UDP-GlcNAc) and other amino sugars. The rate limiting step is catalyzed by the enzyme glutamine: fructose-6-phosphate amidotransferase (GFA) that catalyzes the synthesis of glucosamine-6-P from fructose-6-P and glutamine.

In this Exclusive Interview transcript, Sylvia Ley talks with Diabetes in Control publisher Steve Freed during the ADA 2018 convention in Orlando about why eating red meat, especially processed red meat, increases risk for diabetes.

In this Exclusive Interview, Sylvia Ley talks with Diabetes in Control publisher Steve Freed during the ADA 2018 convention in Orlando about the concerns of eating processed red meat, especially for people at risk for developing diabetes.

In part 1 of this Exclusive Interview, Sylvia Ley talks with Diabetes in Control Publisher Steve Freed about the difference between red meat and processed red meat, and the implications for consuming either.

In part 2 of this Exclusive Interview, Sylvia Ley talks with Diabetes in Control Publisher Steve Freed about the impact of using high heat when cooking meat and the cancer implications.

In part 3 of this Exclusive Interview, Sylvia Ley talks with Diabetes in Control Publisher Steve Freed about her overall message of a balanced, all-encompassing diet for people with diabetes, as recommended by medical experts.