Quinoa: Weight and Blood Sugar Management
Can Quinoa increase your energy and at the same time reduce lipid absorption?
Sounds like the ideal food, and in fact, it is one of the best seeds for high levels of potent nutrients that are now believed to help manage diabetes, contribute to a healthier and more balanced gut microbiota, and support weight loss and management (Little et al., 2021).
A well worth article to read.
The prevalence of diet-induced obesity and type-2 diabetes remains a growing concern in the United States. As best management practices still include improved diet and physical activity, bioactive food components, contained within functional foods, show promise in curbing the cardiometabolic complications associated with excess weight and diabetes. Quinoa is an emerging candidate crop for its versatility in wide-ranging growing conditions as one approach to address food security, but it also contains several components that may serve as a dietary tool for post-industrial countries struggling with the health complications of caloric excess. Preliminary rodent feeding studies demonstrate that components within quinoa, namely, phytosteroids, phenolics, polysaccharides, and peptides, can prevent adiposity, dyslipidemia, and hyperglycemia. Mechanistic activity may involve reduced lipid absorption and adipogenesis, increased energy expenditure and glucose oxidation and corrected gut microbiota. Other intestinal actions may include blocked carbohydrate digestion with enhanced incretin signaling. Evidence in clinical trials is lacking and future research spanning cells to the clinic is needed to further elucidate the interesting preliminary reports reviewed here. Quinoa offers several unique attributes that could be harnessed to improve the dietary management of obesity and diabetes. Article
- Little, A., Murphy, K., & Solverson, P. (2021). Quinoa’s Potential to Enhance Dietary Management of Obesity and Type-2 Diabetes: A Review of the Current Evidence. Diabetology, 2(2), 77-94. Article
- Morales, D., Miguel, M., & Garcés-Rimón, M. (2020). Pseudocereals: a novel source of biologically active peptides. Critical reviews in food science and nutrition, 1-8. Article
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