Sugar Increases Your Risk for Colon Cancer

by Kelley Herring

The next time you get a chocolate craving, forgo the candy bar (or energy bar, ahem!). Reach for a low-sugar, protein-rich chocolate smoothie instead. You’ll balance your blood sugar, and may help reduce your risk of colon cancer as well.

In the Women’s Health Study, researchers found that a high glycemic load significantly increased the risk of colon cancer in women. That’s because foods that spike blood sugar and insulin levels contribute to an environment in your body that feeds tumor growth.

When you need a quick chocolate fix, try this: Mix 1 scoop Health FX Whey Advanced (an all-natural whey protein with no added sugar or artificial ingredients) with 1 tablespoon organic cocoa, 1/3 cup berries, and 1 1/2 cups water. Whirl in a blender and satisfy your sweet tooth… safely.

Reduce Inflammation with a Low GI Diet

by Kelley Herring

Need another reason to choose low glycemic foods? How about reducing inflammation - a cornerstone of chronic diseases including heart disease, diabetes and cancer?

The Nurses' Health Study evaluated the diets of 732 healthy women using a food frequency questionnaire. The study compared women consuming a “Prudent” pattern diet- higher intakes of fruit, vegetables, legumes, fish, poultry, and whole grains, with those consuming a “Western” pattern diet, characterized by higher intakes of red and processed meats, sweets, desserts, French fries, and refined grains.

Researchers found the "Prudent" pattern was inversely associated with levels of CRP, while the Western pattern showed a positive relation with CRP, interleukin 6 and other factors of inflammation.

Reduce inflammation and keep your blood sugar in check by centering your meals around antioxidant and fiber-rich beans and veggies complimented by organic proteins.

Vinegar: A Tangy Way to Tame Blood Sugar

by Kelley Herring

Want to balance your blood sugar? Do it with tangy flavors!

A study published in the European Journal of Clinical Nutrition investigated the ability of vinegar to reduce the glycemic index and insulin response to a carb-rich meal.

Twelve healthy volunteers were given three different concentrations of vinegar with a meal containing 50 grams of available carbohydrates. During the next two hours, their glucose, insulin and feelings of fullness were measured.

The study found that the vinegar reduced blood sugar and insulin levels and also increased satiety. The researchers also found that those who consumed the most vinegar experienced the lowest rise in blood sugar and insulin and felt satisfied the longest.