When you hear about sugar and fruits, many nutritionists will recommend low glycemic fruits, and definitely skip the dried versions altogether.
BUT there is a new study that says otherwise!
The observational study, published in PLOS Medicine, tracked the health and diet of more than 500,000 adults in China for seven years. It found that those without diabetes at the start who ate fresh fruit daily were found to have a 12 percent lower risk of developing the disease than those who ate none.
The more often they ate it, the lower their diabetes risk:
More than three days a week resulted in a 17 percent lower risk of dying from any cause, and a 13 percent to 28 percent lower risk of developing diabetes-related complications (compared to those who consumed fruit less than once a week).
In summary, the study concluded that higher fresh fruit consumption was associated with significantly lower risk of diabetes and, among diabetic individuals, lower risks of death and development of major vascular complications.
This seems counter-intuitive. However, as the author of the study reiterates, the sugar in fruit is not the same as manufactured sugar. Therefore, the sugars are being metabolized differently.
So go ahead and eat more fruit.
EAT REAL FOOD
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