Scientists Grow Cells For Possible Diabetes Cure

In what is being called a major advance on the road toward more effective diabetes treatment, Harvard researchers report that they’ve been able to grow large quantities of human, insulin-producing pancreatic “beta cells” from human embryonic stem cells. Why is this important?
As the leader of this massive, years-long effort, Doug Melton, the superstar Harvard stem cell researcher said in a news conference Tuesday: “This finding provides a kind of unprecedented cell source that could be used both for drug discovery and cell transplantation therapy in diabetes.” And as NPR’s Rob Stein put it: “The long-sought advance could eventually lead to new ways to help millions of people with diabetes.”
Reporter Karen Weintraub, writing for National Geographic, describes why the research, conducted in diabetic mice, has taken so long, with so many twists and turns:
The researchers started with cells taken from a days-old human embryo. At that point, the cells are capable of turning into any cell in the body. Others have tried to make beta cells from these human embryonic stem cells, but never fully succeeded. Melton’s team spent a decade testing hundreds of combinations before finally coaxing the stem cells into becoming beta cells.
“If you were going to make a fancy kind of raspberry chocolate cake with vanilla frosting, you’d pretty much know all the components you have to add, but it’s the way you add them and the order and the timing, how long you cook it” that makes the difference, Melton, also a Howard Hughes Medical Institute investigator, said at [the] news conference. “The solution took a long time.”
Here’s (a lot) more detail from the Harvard news release, written by B.D. Colen:
Harvard stem cell researchers today announced that they have made a giant leap forward in the quest to find a truly effective treatment for type 1 diabetes, a condition that affects an estimated three million Americans at a cost of about $15 billion annually.
With human embryonic stem cells as a starting point, the scientists are for the first time able to produce, in the kind of massive quantities needed for cell transplantation and pharmaceutical purposes, human insulin-producing beta cells equivalent in most every way to normally functioning beta cells.
Doug Melton, who led the work and who twenty-three years ago, when his then infant son Sam was diagnosed with type 1 diabetes, dedicated his career to finding a cure for the disease, said he hopes to have human transplantation trials using the cells to be underway within a few years.
“We are now just one pre-clinical step away from the finish line,” said Melton, whose daughter Emma also has type 1 diabetes.
A report on the new work has today been published by the journal Cell.
Felicia W. Pagliuca, Jeff Millman, and Mads Gurtler of Melton’s lab are co-first authors on the Cell paper. The research group and paper authors include a Harvard undergraduate.
“You never know for sure that something like this is going to work until you’ve tested it numerous ways,” said Melton, Harvard’s Xander University Professor and a Howard Hughes Medical Institute Investigator. “We’ve given these cells three separate challenges with glucose in mice and they’ve responded appropriately; that was really exciting.
“It was gratifying to know that we could do something that we always thought was possible,” he continued, “but many people felt it wouldn’t work. If we had shown this was not possible, then I would have had to give up on this whole approach. Now I’m really energized.”
The stem cell-derived beta cells are presently undergoing trials in animal models, including non-human primates, Melton said.
Elaine Fuchs, the Rebecca C. Lancefield Professor at Rockefeller University, and a Howard Hughes Medical Institute Investigator who is not involved in the work, hailed it as “one of the most important advances to date in the stem cell field, and I join the many people throughout the world in applauding my colleague for this remarkable achievement.
“For decades, researchers have tried to generate human pancreatic beta cells that could be cultured and passaged long term under conditions where they produce insulin. Melton and his colleagues have now overcome this hurdle and opened the door for drug discovery and transplantation therapy in diabetes,” Fuchs said…
Melton, co-scientific director of the Harvard Stem Cell Institute, and the University’s Department of Stem Cell and Regenerative Biology – both of which were created more than a decade after he began his quest – said that when he told his son and daughter they were surprisingly calm. “I think like all kids, they always assumed that if I said I’d do this, I’d do it,” he said…
Type 1 diabetes is an autoimmune metabolic condition in which the body kills off all the pancreatic beta cells that produce the insulin needed for glucose regulation in the body. Thus the final pre-clinical step in the development of a treatment involves protecting from immune system attack the approximately 150 million cells that would have to be transplanted into each patient being treated. Melton is collaborating on the development of an implantation device to protect the cells with Daniel G. Anderson, the Samuel A. Goldblith Professor of Applied Biology, Associate Professor in the Department of Chemical Engineering, the Institute of Medical Engineering and Science, and the Koch Institute at MIT…
Cell transplantation as a treatment for diabetes is still essentially experimental, uses cells from cadavers, requires the use of powerful immunosuppressive drugs, and has been available to only a very small number of patients.MIT’s Anderson said the new work by Melton’s lab is “an incredibly important advance for diabetes. There is no question that ability to generate glucose-responsive, human beta cells through controlled differentiation of stem cells will accelerate the development of new therapeutics. In particular, this advance opens to doors to an essentially limitless supply of tissue for diabetic patients awaiting cell therapy…”
About 10 percent of the more than 26 million Americans living with type 2 diabetes are also dependent upon insulin injections, and would presumably be candidates for beta cell transplants, Melton said. “There have been previous reports of other labs deriving beta cell types from stem cells, no other group has produced mature beta cells as suitable for use in patients,” he said. “The biggest hurdle has been to get to glucose sensing, insulin secreting beta cells, and that’s what our group has done.”
Harvard President Drew Faust even weighed in on the announcement in a statement:
“When the Harvard Stem Cell Institute was created in 2004, the University ventured into uncharted and, some thought, untenable terrain. Today, the possibility of growing in knowledge and in wisdom has given way to the promise of improving health and changing lives. Doug Melton and his colleagues continue to push stem cell science forward with their extraordinary work. This accomplishment is something none of us could have predicted ten years ago, and I am excited to see where it will lead.”
Excitement aside, this is not a done deal yet. For a little healthy perspective, here’s veteran health and science reporter Richard Knox’s take:
Currently the only cure for diabetes is transplantation of beta cells from cadaver donors – a scarce resource that doesn’t always work and requires perpetual immunosuppressant drugs, which carry risks.
Melton claims that one or 2 flasks of his embryo-derived stem cells might be enough to transplant a single diabetic patient, who would need 340 to 750 million of the transplanted beta cells.
Before we (or Harvard) can declare that Doug Melton has cured diabetes, there is a lot of work to be done — undoubtedly years’ worth. Researchers must:
•Show that the artificially generated beta cells really are identical to normal human beta cells in every way. Right now Melton’s cells do not express all the genes that normal cells do, and it’s not clear what difference this makes in the long-term functioning or safety of the cells.
•Show that the implanted Melton cells function long-term – that is, continue to sense elevated blood sugar and put out adequate amounts of insulin in response. So far in mouse experiments the cells have continued to function for 18 weeks; five out of six transplanted mice were still alive more than four months later, but the paper doesn’t say whether the mice that survived that long were putting out normal amounts of insulin and remained undiabetic.
•Devise a way to protect the transplanted Melton cells from attack by the recipient’s immune system. The Harvard release says Melton is working with Dan Anderson of MIT on a device that does this, but it’s not clear what obstacles need to be overcome. Without such a device, it’s possible that recipients would need a lifetime of immunosuppressants, with attendant risks.
•Demonstrate long-term safety of the implanted cells. One concern is that these manipulated cells might have the potential to revert to a more primitive state – i.e., become malignant.
•And of course, it’s crucial that other researchers replicate Melton’s work and get the same outcomes with his recipe.
So…bottom line: This appears to be a milestone on the long road to developing functional insulin sensing-and-secreting beta cells that might cure diabetes. But there’s still far to travel, and we can expect that the effort will encounter some potholes, twists and turns. And attendant controversy.

Advanced Technologies & Treatments for Diabetes

Current Research in diabetes is focusing on developing Implantable insulin pumps which introduced Insulin pump therapy, disruption of fat metabolism, invasive and non-invasive glucose sensors, Artificial pancreas, New insulin delivery systems like inhaled, transdermal and implantable devices, Insulin Pens, Bariatric surgery and Conventional therapeutic approaches. Traditional approaches like Acupuncture and herbal medications are playing vital role in treatment of Diabetes and its related risk factors covering majorly obesity and Diabetes.


  • Insulin pumps and insulin infusion systems
  • Blood glucose monitoring: Glucose pumps and sensors
  • New insulin delivery systems: Inhaled, transdermal, and implanted devices
  • Informatics in the service of medicine; telemedicine, software and other technologies
  • Closed-loop system and algorithm
  • Implantable pumps and sensors
  • Glucose sensors (invasive and non-invasive)
  • Artificial pancreas
  • Bariatric surgery versus intensive medical and conventional therapy
  • Acupuncture for diabetic complications
  • Insulin Pens and novel Insulin delivery techniques
  • Insulin secretion in vitro and exocytosis
  • IPR and socio issues in diabetes research

Dark Chocolate and Diabetes

Dark chocolate is different from milk chocolate. It isn't just the color or the taste. Dark chocolate is chemically different from milk chocolate, because it doesn't contain milk solids and usually doesn't have a high percentage of sugar. Because of the low sugar content, dark chocolate doesn't spike blood sugar the way other sweets and candies do, making it an acceptable as an occasional sweet for the diabetic.

Diabetes

Diabetes is a chronic disease that is marked by high levels of sugar in the bloodstream, according to the National Center for Biotechnology Information. Insulin, a hormone secreted by the pancreas, is used to usher glucose from the bloodstream into the cells to be burned for energy. When you have diabetes your body produces too little insulin or none at all or doesn't use it correctly. This increases the amount of sugar or glucose in the bloodstream, which can lead to hypertension, stroke, heart attack, loss of eyesight, kidney damage and peripheral vascular disease.
insulin Sensitivity
The good news for chocolate fans is that dark chocolate has been linked to improved insulin sensitivity and reduced resistance. A study published in 2005 in the "American Journal of Clinical Nutrition" found that dark chocolate improved insulin sensitivity in healthy study participants. The authors recommended larger studies to confirm this finding. The improvement in insulin sensitivity may help prevent the onset of diabetes, but you must also eat dark chocolate that has not undergone processing that removes the flavanoids or overeat dark chocolate, which can increase your caloric intake and lead to weight gain
Prevention
Scientists presented a review of 21 studies at the conference of the American Heart Association in 2011. They linked improved health of blood vessels and levels of good cholesterol, as well as reduced levels of bad cholesterol, to consumption of dark-chocolate cocoa They theorized that these benefits may help to prevent the onset of diabetes. The cautioned, however, that the studies were limited.

Flavonoids and Diabetes

Researchers published information in "Hypertension," the journal of the American Heart Association, in 2010, which suggested that dark chocolate could help to reduce hypertension, which affects approximately 67 percent of U.S. adults with diabetes. The studies suggested that the flavonoids in dark chocolate may be useful in both the prevention and the management of hypertension when used in moderation.

Sweet Snack

Dark chocolate does not spike blood-glucose levels as dramatically as other sweet snacks. According to the GlycemicIndex.com database, Dove dark chocolate has a glycemic index of 23. Foods with lower numbers have a reduced effect on blood sugar. In comparison, a raw apple has a glycemic index of 40 and a banana has 45.

Could Chocolate Help Prevent Diabetes and Obesity?

Snacking on chocolate may be one delectable way to boost your health, provided you choose the right type of chocolate, that is. Certain types of chocolate, as well as cocoa powder and cacao, rank right up there among the most anti-inflammatory and antioxidant-rich foods known to mankind.
It’s the antioxidant flavanols that are responsible for much of the health benefits, and recent research set out to determine which flavanols, in particular, may prevent certain health conditions, including type 2 diabetes and obesity.

Which Chocolate Flavanols Best Protect Against Diabetes and Obesity?

Consuming high levels of flavanols found in foods like chocolate is linked to reduced insulin resistance and improved glucose regulation, which suggests it may be protective against type 2 diabetes.1
Past research has also found that the regular consumption of chocolate is associated with leanness in adults2 and lower levels of body fat in teens.3
Chocolate varies greatly in the different types of flavanols it contains, so researchers wanted to find out whether different cocoa flavanols were more beneficial than others.
For instance, both fermentation and processing of cocoa beans influences the final outcome of flavanols in the cocoa (cocoa refers to the powder made from roasted, husked, and ground cacao, or cocoa, seeds, from which most of the fat has been removed).
The researchers supplemented a high-fat diet for mice with monomeric, oligomeric, or polymeric procyandins (PCs), which are different types of flavanols. It turned out that oligomeric PCs were the most effective at both maintaining weight and improving glucose tolerance in the mice.4
Even more intriguing, the doses of flavanols used in the study were significantly lower than those used in past research, which suggests it may be more feasible to obtain health benefits from eating chocolate than was previously thought. The researchers noted:
The oligomer-rich fraction proved to be most effective in preventing weight gain, fat mass, impaired glucose tolerance, and insulin resistance in this model… Oligomeric PCs appear to possess the greatest antiobesity and antidiabetic bioactivities of the flavanols in cocoa, particularly at the low doses employed for the present study.”5

The Amazing Role Your Gut Microbes Play in Unlocking Chocolate’s Benefits

Research presented at the 247th National Meeting & Exposition of the American Chemical Society (ACS) revealed a unique connection between the microbes in your gut and the health benefits of chocolate. While cocoa powder is rich in antioxidants including catechin and epicatechin, along with a small amount of fiber, it was thought that these molecules were poorly digested and absorbed due to their large size.
The new study found, however, that your gut bacteria break down and ferment the components in dark chocolate, turning them into anti-inflammatory compounds that benefit your health. In particular, beneficial microbes including Bifidobacterium and lactic acid bacteria “feasted” on chocolate, according to the researchers.
The study, which involved three cocoa powders tested in a model digestive tract, may help explain why chocolate has been found to be so good for your heart, as the anti-inflammatory compounds may reduce inflammation of cardiovascular tissue. The study’s lead author explained:6
“In our study we found that the fiber is fermented and the large polyphenolic polymers are metabolized to smaller molecules, which are more easily absorbed. These smaller polymers exhibit anti-inflammatory activity… When these compounds are absorbed by the body, they lessen the inflammation of cardiovascular tissue, reducing the long-term risk of stroke.”
The researchers suggested that consuming cocoa along with prebiotics may be one way to encourage the conversion of polyphenols into highly absorbable anti-inflammatory compounds in your stomach.
Prebiotics are carbohydrates found in whole foods that you can’t digest… but which beneficial bacteria can, acting as “food” for them. Unprocessed whole foods, such as onions and garlic, are among the best prebiotics, so if you’re eating right, you should be getting plenty of prebiotics.
It would seem that taking steps to encourage healthful gut bacteria, in general, would also ensure that you have enough beneficial bacteria available to help break down and ferment the healthy substances in cocoa.
This includes avoiding sugar and grains, as well as eating naturally fermented foods and/or taking a high-quality probiotic supplement. One of the major results of eating a healthy diet like the one described in my nutrition plan is that you cause your beneficial gut bacteria to flourish, and they secondarily perform the real "magic" of restoring your health.
Interestingly, the researchers also suggested consuming dark chocolate with antioxidant-rich solid fruits, such as pomegranate or acai, as another way to boost its health potential.

Chocolate May Improve Your Health in Dozens of Ways

If the possibility that consuming chocolate may help you prevent diabetes and stay slim doesn’t excite you, perhaps the fact that accumulating scientific research has linked its consumption to over 40 distinct health benefits will.7
Among the most heavily researched is its link to heart health. For instance, when diabetic patients were given a special high-flavanol cocoa drink for one month, it brought their blood vessel function from severely impaired to normal. The improvement was actually as large as has been observed with exercise and many common diabetic medications.8
Small amounts of dark chocolate can also cut your risk of heart attack because, like aspirin, chocolate has a biochemical effect that reduces the clumping of platelets, which cause blood to clot.9 Platelet clumping can be fatal if a clot forms and blocks a blood vessel, causing a heart attack.
Another one of the ways chocolate may provide cardiovascular benefit is by assisting with nitric oxide metabolism.10 Nitric oxide protects your heart by relaxing your blood vessels and thereby lowering your blood pressure.
However, nitric oxide production produces adverse reactions and toxic metabolites, which must be neutralized by your body so they don't result in oxidative damage to your blood vessel lining (by peroxynitrite oxidation and nitration reactions). Cocoa polyphenols protect your body from these metabolites and help counter the typical age-related decline in nitric oxide production. The following table highlights even more benefits conferred by the cocoa bean.11
Anti-inflammatoryAnti-carcinogenicAnti-thrombotic, including improving endothelial functionLowers Alzheimer's risk
Anti-diabetic and anti-obesityReduction in C-reactive proteinCardioprotective, including lowering blood pressure, improving lipid profile, and helping prevent atrial fibrillationImproved liver function for those with cirrhosis
NeuroprotectiveImproves gastrointestinal floraReduces stress hormonesReduces symptoms of glaucoma and cataracts
Slows progression of periodontitisImproves exercise enduranceMay help extend lifespanProtects against preeclampsia in pregnant women

Which Type of Chocolate Is Best for Your Health?

The term “chocolate” refers to the solid food or candy made from a preparation of cacao seeds (typically roasted). If the cacao seeds are not roasted, then you have "raw chocolate," which is also typically sweetened. It’s important to understand that consuming most commercially available milk chocolate candy is not going to give you the therapeutic benefits described above, as it contains both pasteurized milk and large quantities of sugar, which will significantly dampen its health benefits. White chocolate is also high in sugar and contains none of the phytonutrients, so it is not a good choice either.
The closer your cocoa is to its natural raw state, the higher its nutritional value. Ideally, your chocolate or cocoa should be consumed raw (cacao). When selecting chocolate, you can optimize its nutritional punch by looking for higher cacao and lower sugar content.
In general, the darker the chocolate, the higher the cacao. However, cacao is fairly bitter, so the higher the percentage cacao, the more bitter it is (the flavanols are what make the chocolate bitter, so manufacturers often remove them. But, it's those flavanols that are responsible for many of chocolate's health benefits). To counteract the bitterness, most chocolate is sweetened, so it's a matter of balancing nutritional benefit with palatability.
Although raw cacao is the most nutritious form, most of the health studies to date involve consumption of cocoa or chocolate,not raw cacao. And the results are STILL significantly positive. This fact suggests a good portion of the nutritional benefit of chocolate is retained after processing. Your goal then is to find a chocolate that's as minimally processed as possible, but still palatable. You don't want to eliminate too many of the health benefits by eating a product that contains a lot of sugar and chemicals. Choose chocolate with a cocoa/cacao percentage of about 70 or higher. If you can tolerate the flavor of raw cacao, however, then that's the absolute best option. Dark chocolate – as high in cacao and as bitter as you can stand -- is your best option.

The 15 Best Superfoods for Diabetics

Dark chocolate

Dark chocolate

Chocolate is rich in flavonoids, and research shows that these nutrients reduce insulin resistance, improve insulin sensitivity, drop insulin levels and fasting blood glucose, and blunt cravings. But not all chocolate is created equal. In a 2008 study from the University of Copenhagen, people who ate dark chocolate reported that they felt less like eating sweet, salty, or fatty foods compared to volunteers given milk chocolate, with its lower levels of beneficial flavonoids (and, often, more sugar and fat, too). Dark chocolate also cut the amount of pizza that volunteers consumed later in the same day, by 15 percent. The flavonoids in chocolate have also been shown to lower stroke risk, calm blood pressure, and reduce your risk for a heart attack by 2 percent over 5 years.

Broccoli

Broccoli

Broccoli is an anti-diabetes superhero. As with other cruciferous veggies, like kale and cauliflower, it contains a compound called sulforaphane, which triggers several anti-inflammatory processes that improve blood sugar control and protect blood vessels from the cardiovascular damage that’s often a consequence of diabetes. (Heart disease is the leading cause of death for people with diabetes, so this protection could be a lifesaver.) Sulforaphane also helps flip on the body’s natural detox mechanisms, coaxing enzymes to turn dangerous cancer-causing chemicals into more innocent forms that the body can easily release.

Blueberries

Blueberries

Blueberries really stand out: They contain both insoluble fiber (which “flushes” fat out of your system) and soluble fiber (which slows down the emptying of your stomach, and improves blood sugar control). In a study by the USDA, people who consumed 2 1/2 cups of wild blueberry juice per day for 12 weeks lowered their blood glucose levels, lifted depression, and improved their memories. Researchers credit these results to anthocyanins in the berries, a natural chemical that shrinks fat cells and also stimulates the release of adiponectin, a hormone that regulates blood glucose levels, among other things. Increasing adiponectin levels can help keep blood sugar low and increase our sensitivity to insulin.

Steel-cut oats

Steel-cut oats

You may not think of oatmeal as a superfood, but it can help reduce the risk of developing type 2 diabetes. Oatmeal contains high amounts of magnesium, which helps the body use glucose and secrete insulin properly. An eight-year trial showed a 19 percent decrease in type 2 diabetes' risk in women with a magnesium-rich diet, and a 31 percent decreased risk in women who regularly ate whole grains. Steel-cut oats are just as easy to cook as quick-cooking oatmeal, but when grains are left whole they are filled with the fiber, nutrients, and bound antioxidants that challenge digestion in a good way, allowing blood sugar to remain more stable.

Fish

Fish

Fish is a slimming star: rich in protein, it will help to keep you satisfied; but also, fish contains a special type of fat that helps cool inflammation. Thousands of studies show that people with the highest blood levels of omega-3 fatty acids have less body-wide inflammation, the very inflammation that leads to and worsens diabetes and weight problems. A fish-rich diet can also reduce your risk of developing health problems, especially stroke, as a result of your diabetes. People who ate baked, broiled, or steamed fish reduced their odds for a stroke by 3 percent, as reported in a 2010 Emory University study. (However, fried fish—such as fast-food fish sandwiches, fish sticks, and fried seafood of any type—increased risk.)

Olive oil

Olive oil

Following a Mediterranean-style diet rich in olive oil helps reduce the risk of type 2 diabetes by as much as 50 percent compared to a diet low in fat, according to a recent Spanish study. Independently, researchers at Technical University of Munich (TUM) and the University of Vienna found that olive oil improved satiety the most when compared to lard, butter, and rapeseed (canola) oil. In addition to being a standout source of health-promoting monounsaturated fats, olive oil is also rich in antioxidant nutrients that protect cells from damage, and prevents the development of heart disease.

Psyllium husk

Psyllium husk

This fiber supplement, long used for constipation relief, is proven to help people with diabetes control blood sugar better. A 2010 review from the University of California, San Diego, published in theAnnals of Pharmacotherapy, confirms this benefit. People who took psyllium before a meal saw their post-meal blood sugar levels rise 2 percent less than those who didn’t use the supplement. One caution: The researchers recommend waiting at least 4 hours after taking psyllium before taking medications, because psyllium can decrease their absorption.

Cannellini beans

Cannellini beans

Packed with protein and cholesterol-lowering soluble fiber, legumes such as tender, white cannellini beans are slow to raise blood sugar. As part of a 2012 University of Toronto study, 121 people with type 2 diabetes followed a healthy diet containing a daily cup of beans or whole grains. After three months, the bean group saw their A1c levels—a check of average blood sugar levels—fall nearly twice as much as the whole-grain group.

Spinach

Spinach

Spinach is one of many leafy greens that have been shown to drop the risk of developing diabetes; collards are another great choice. People who consume more than one serving a day of spinach and other leafy greens slashed their risk by 14 percent, compared to people who ate less than 1/2 a serving daily, found one British study. This green is particularly rich in vitamin K, along with several minerals including magnesium, folate, phosphorus, potassium, and zinc. It’s also a good source of the plant chemicals lutein and zeaxanthin, and various flavonoids. Although spinach is technically a rich source of calcium, another nutrient in spinach called oxalic acid prevents much of that calcium from being absorbed, but you can blanch spinach (boil it for just one minute) to reduce this chemical.

Sweet potatoes

Sweet potatoes

One analysis found that sweet potatoes reduce HbA1c measures between 0.30 and 0.57 percent and fasting blood glucose by 10 to 15 points. Sweet potato also contains anthocyanins, which are the natural pigments that give the sweet potato its deep orange color and the antioxidants believed to have anti-inflammatory, antiviral, and antimicrobial qualities.

Walnuts

Walnuts

The most widespread tree nut in the world, walnuts contain the polyunsaturated fatty acid called alpha-linolenic acid, which has been shown to lower inflammation. The L-arginine, omega-3s, fiber, vitamin E, and other phytochemicals found in walnuts and other tree nuts make them potent: scientists have found them to have antioxidant, anticancer, antiviral, and anti-high cholesterol actions. These powers can help stop and reverse the progression of chronic conditions such as diabetes and heart disease. Snack on walnuts in their shells; the time it takes to crack them open can help you slow down, so your body has more time to register the food and you feel full with fewer calories.

Quinoa

Quinoa

Quinoa tastes like a grain, but it’s more closely related to spinach than it is to rice. Contrary to most grains, quinoa is a dense source of “complete” protein (14 grams per ½ cup!), boasting all nine essential amino acids. One is lysine, which helps the body absorb all that fat-burning calcium and also helps produce carnitine, a nutrient responsible for converting fatty acids into energy and helping to lower cholesterol. One of the most fiber-rich grain-like foods, quinoa contains 2.6 grams per 1/2 cup, and fiber helps to balance blood sugar levels and keep you fuller, longer.

Cinnamon

Cinnamon

Several studies show that this delicious spice can help reduce blood sugar. One, published in the journal Diabetes Care, noted how people with type 2 diabetes who’d taken one or more grams of cinnamon daily had dropped their fasting blood sugar by a whopping 30 percent, compared to people who took no cinnamon. They also reduced their triglycerides, LDL cholesterol, and total cholesterol by upwards of 25 percent. Here's why: Cinnamon is rich in chromium, a mineral that enhances the effects of insulin. It’s also loaded with polyphenols, antioxidants that gather up all the free radicals in your blood to protect you from cancer and also lower systemic inflammation, further guarding you from diabetes and heart disease.

Collard greens

Collard greens

Dark green leafy vegetables like collard greens are excellent sources of vitamin C, which helps lower cortisol in the body and consequently reduces inflammation as well. Collard greens (and other cruciferous veggies like kale and Brussels sprouts) are also a good source of alpha-lipoic acid (ALA), a micronutrient that helps the body deal with stress. When scientists at the Linus Pauling Institute at Oregon State University gave aging rats ALA, they found that the animals' bodies created their own antioxidants, making them better able to resist toxins in the environment, and to reduce inflammation. Good news for diabetes: ALA also helps reduces blood sugar and can help to strengthen the nerves damaged by diabetic neuropathy. Just be careful not to overcook it, which creates a strong sulfur smell. Just five minutes of steaming, and you’re done.
Turmeric

Turmeric

Turmeric may have been protecting the health of an entire Indian subcontinent for about 5,000 years. A traditional Indian diet features white rice and flour breads, which as rapidly digested carbs would ordinarily raise blood sugar dramatically. But the presence of turmeric—the yellow spice that lends its color to many curry dishes—helps to manage the potent impact on blood sugar. Curcumin, the active ingredient in turmeric, is the compound believed to regulate fat metabolism in the body. Curcumin acts directly on fat cells, pancreatic cells, kidney cells, and muscle cells, dampening inflammation and blocking the nefarious activities of cancer-causing tumor necrosis factor and interleukin-6. Experts believe the combined action of all of these factors together gives curcumin the power to reverse insulin resistance, high blood sugar and high cholesterol, and other symptoms linked to obesity

.