Another incentive to secure a window seat is its potential to help manage blood sugar levels.
Anton Dios/Shutterstock
Many of us prefer sitting by a window to enhance our mood, but exposure to natural light during the day may also be beneficial for blood sugar control in individuals with type 2 diabetes.
Our cells and tissues operate on circadian rhythms, or 24-hour metabolic cycles that influence factors like blood sugar levels. Studies indicate that exposure to artificial light at night can disrupt these rhythms. This raises blood sugar levels, while individuals who spend more time outdoors in sunlight experience enhanced insulin response, a hormone crucial for regulating those levels.
Despite these findings, none of these studies explored the advantages of receiving natural light through windows, especially since most people spend significant time indoors, according to Joris Fuchs from Maastricht University in the Netherlands.
To investigate further, Fuchs and his team enlisted 13 participants with type 2 diabetes, averaging 70 years old, to spend 4.5 days in a room with only natural light from large windows from 8 a.m. to 5 p.m.
Participants continued their usual diabetes medications and largely sat at desks with access to their mobile phones and computers, with their screens dimmed. In the evenings, they were exposed to soft artificial light and could use their devices until 11 p.m., then slept in complete darkness until 7 a.m. They consumed similar meals three times daily to maintain stable weight and followed consistent exercise routines over the 4.5 days.
The researchers conducted a similar experiment with the same group, this time in a windowless room under artificial light. This phase occurred either one month before or after the natural light segment of the study.
Throughout both experiments, participants wore devices to monitor their blood sugar levels continuously; however, due to technical difficulties, data was only obtainable from 10 individuals.
The results indicated that during weeks with more natural light, participants maintained their blood sugar levels within a healthy range 50% of the time, compared to only 43% in the artificial light experiment.
Although the difference between the two studies may seem minor, extended periods outside of a healthy range can impact an individual’s health significantly, increasing the risk of diabetes-related complications, including heart problems, according to Fuchs.
The positive impact of sunlight may stem from the fact that light-sensitive cells in the eye, crucial for regulating metabolic activity cycles, are particularly responsive to shorter wavelengths present in natural light, Fuchs explained.
Further research is essential to validate these findings; however, Fuchs suggests that many individuals with type 2 diabetes can benefit from increased exposure to natural light, even if it’s simply by sitting near a window. “It’s easy, free, and accessible to all,” Hoeks said. It remains uncertain whether individuals with type 1 diabetes or prediabetes gain similar benefits.
Glenn Jeffrey from University College London emphasizes the necessity for larger studies to substantiate these results. Nonetheless, he noted, “the significance of sunlight is gradually gaining recognition.”
You may have heard from biohacking podcasters, flashy social media ads, nutrition experts, or radiant influencers that effectively managing your blood sugar is crucial for maintaining good health.
Blood sugar management is no longer solely a diabetic concern; it’s now heralded as essential for achieving an ideal diet, endless energy, and decreased inflammation.
It’s no wonder that online searches for “blood sugar” have surged by over 30% in the last five years, leading to a booming global market for continuous blood glucose monitors, which are expected to grow tenfold within the next decade.
Yet, amidst all this excitement, there’s a crucial message that many doctors want to convey: Most people don’t need to worry about their blood sugar levels at all. Health proponents often misinterpret this aspect.
As Dr. Nicola Guess, a clinical and academic nutritionist at the University of Oxford, puts it: “These individuals are misinformed.”
Don’t Fear the Roller Coasters
You’ve likely learned to be wary of the “peaks and troughs” in blood sugar levels—but what does that actually entail?
Picture consuming a slice of soft, airy white bread. When you digest carbohydrates, they break down into glucose, a simple sugar that enters your bloodstream.
In a healthy metabolism, your body responds by releasing insulin—a hormone that facilitates glucose transport from the blood into cells for energy. When insulin functions properly, blood sugar levels begin to decline.
As white bread is a refined carbohydrate, it converts to glucose rapidly, causing a swift spike in blood sugar levels followed by an equally quick insulin response to bring it back down.
The outcome? A notable blood sugar peak accompanied by a swift drop.
A slice of white bread can spike your blood sugar more quickly than sugar – Image credit: Getty Images
At first glance, this may sound concerning. Health influencers often warn that such blood sugar fluctuations can lead to inflammation, fatigue, cravings, and, in the long run, decreased metabolic health.
This leads to recommendations against foods that trigger rapid blood sugar changes, including white bread, pasta, white rice, potatoes, cookies, cakes, and pastries.
Instead, they advocate for low-glycemic foods like vegetables, legumes, meats, fish, and healthy fats, believed to maintain stable blood sugar levels.
While this advice holds some truth—eating protein, fiber, and fat alongside carbohydrates can moderate your blood sugar response—it’s important to reconsider the bread scenario.
Applying a generous layer of butter can slow glucose absorption, thereby controlling the blood sugar rise.
Switching to whole wheat bread increases dietary fiber, making it denser. Adding some oily peanut butter can further balance the fat and protein intake.
However, for good health, it’s not necessary to meticulously monitor the balance of fat, protein, carbohydrates, and fiber in every meal. Despite common fears, most fluctuations in blood sugar levels are normal and not something to stress over.
“Blood sugar levels should rise after consuming a carb-heavy meal. This is a standard physiological reaction,” explains Sarah Berry, Professor of Nutritional Science at King’s College London and Chief Scientist at the nutrition company ZOE.
“Blood sugar levels fluctuate, but our bodies are adept at managing this.”
read more:
Peaks and Valleys Are Normal
One of the most enduring but misleading beliefs about blood sugar is that daily fluctuations lead to harmful inflammation.
You may have encountered a TikTok video showcasing a blood sugar monitor graph or read a caption under a photo of avocado toast promising an “anti-inflammatory” blood sugar hack.
However, inflammation isn’t inherently negative.
“Postprandial glucose fluctuations stimulate inflammation, as it’s a natural response to eating,” asserts Dr. Guess.
She clarifies that our immune systems get a small boost with every meal to defend against potential threats like bacteria and pathogens.
This mild, short-lived inflammation is not only typical but often beneficial.
“The issue arises when blood sugar levels soar and then plummet,” Berry states. “If this pattern occurs repeatedly over time, it can heighten the risk of chronic diseases.”
Individuals without diabetes are tracking their blood sugar levels – Image courtesy of Getty Images
In essence, a consistently high intake of refined carbohydrates and sugary foods can result in frequent blood sugar spikes, increasing your risk of developing type 2 diabetes and other metabolic disorders over time.
Nonetheless, for most individuals, occasional peaks and dips in blood sugar after meals are completely normal and harmless.
“Moderate spikes and dips in blood sugar are not detrimental,” Berry asserts.
The Afternoon Slump Mystery
You’ve likely heard that blood sugar fluctuations contribute to energy variations, and that peaks and troughs are responsible for your mid-afternoon slump. While there’s some truth to this, scientists still understand only part of the puzzle.
Though the science in this domain remains relatively nascent, recent research, including studies led by Berry, suggests that some individuals may feel fatigued and anxious when their blood sugar levels dip. However, blood sugar might be just one element contributing to this fatigue.
Factors like sleep quality, stress levels, and individual biological differences might equally or more significantly influence energy levels.
“There’s much we don’t know,” admits Guess. “Understanding how people feel is challenging to measure objectively.”
Afternoon slumps aren’t solely due to blood sugar levels; lack of sleep, stress, and your body’s circadian rhythms all contribute – Image credit: Getty Images
While the precise cause of fatigue and sudden energy changes remains unclear, a slight drop in blood sugar levels is typically not hazardous, particularly for those without diabetes.
An afternoon slump doesn’t pose a life-threatening risk nor will it likely affect your long-term health.
This is because the body doesn’t rely exclusively on glucose for energy; it operates on multiple fuel types. If humans were vehicles, we would be hybrids capable of utilizing different energy sources to function efficiently.
“Glucose serves as gasoline; it’s just one type of energy source for the body,” explains Guess. “Our bodies can alternate between using stored fat for energy and energy derived from food intake.”
A temporary drop in blood sugar might make you feel slightly unwell, but it doesn’t imply you’re running on empty; your body simply adapts and taps into other energy reserves.
It’s not on the brink of failure; it’s merely switching fuel sources.
No Blood Sugar Hacks Needed
You might have come across tips, tricks, and hacks designed to prevent those annoying peaks and troughs in blood sugar levels (which are usually benign).
For instance, there are suggestions to sprinkle cheese on grapes, dip apple slices in peanut butter, and start meals with vegetables to moderate your blood sugar response.
These hacks can be beneficial for individuals who are prediabetic, diabetic, or insulin resistant. As we’ve explored, including fat, protein, and fiber with your carbohydrates can help stabilize blood sugar responses.
However, for the majority of us, Guess asserts that these tips are largely unnecessary.
Blood sugar hacks may be trending, but for most people, they’re unnecessary – Image courtesy of Alamy
Even for individuals facing metabolic issues, adding extra fats can lead to unnecessary caloric intake, according to her.
“Weight gain is the primary contributor to insulin resistance, prediabetes, and type 2 diabetes; the solution for all these conditions is weight loss,” she clarifies. “Adding fat to carbohydrates only obstructs weight loss.”
Berry underscored that the route to better blood sugar levels isn’t through simple tricks but a balanced diet incorporating protein, fat, and fiber.
Blood Sugar Monitor Concerns
Some individuals amplify their blood sugar apprehensions. In recent times, it has become more common for non-diabetics to utilize continuous glucose monitors (CGMs). Originally deemed medical devices for type 1 diabetes patients, these sensors attach to the arm and track blood sugar levels in real time.
Dr. David Unwin, a general practitioner with a focus on nutrition, mentions that CGMs can be advantageous for patients with diabetes, prediabetes, or excessive junk food consumption, as they provide “like having a police officer on your arm,” offering instant feedback about hidden sugars in food.
Many CGM providers suggest wearing the device briefly, such as for two weeks, to observe how blood sugar levels react to various meals.
However, Berry argues that constant CGM use is “neither necessary nor beneficial for healthy individuals.” Guess cautions that it could lead to “profound anxiety and negative impacts on mental health” surrounding food choices.
In extreme cases, this anxiety can spiral into dangerously obsessive eating behaviors, like orthorexia. Orthorexia is an eating disorder characterized by an obsession with perfect health.
While evidence suggesting CGM use can escalate to orthorexia is scarce, Unwin notes that those who monitored their blood sugar levels did not exhibit signs of developing eating disorders.
Still, any eating behavior can evolve into an obsession, and relying on blood sugar levels as a measure of food quality is a “false flag,” according to Guess.
Over 2 million people in the United States use continuous blood glucose monitors – Image courtesy of Getty Images
Berry added: “Some may opt for cookies over bananas after learning that bananas spike blood sugar levels more than cookies. Clearly, that’s absurd.”
Similarly, orange juice can cause a notable increase in blood sugar levels, whereas sodas with artificial sweeteners may not. However, while orange juice is a source of vitamin C and other nutrients, soda often contains artificial additives that provide minimal to no nutritional value.
Likewise, lard impacts blood sugar levels minimally, yet as a saturated fat, it can adversely affect heart health.
Ultimately, Berry asserts that blood sugar levels represent only “one piece of the puzzle,” and dietary guidance should consider aspects like cholesterol, blood pressure, weight, and gut health—not solely blood sugar.
When addressing significant health threats, particularly heart disease, high blood pressure and cholesterol are “far more critical than glucose,” Guess emphasizes.
In contrast, “the influence of food on blood sugar levels is likely to have a minimal effect on overall health,” she adds.
In essence, refrain from fixating too much on blood sugar levels; even an awareness of them might not lead to substantial improvements. And if that focus dictates your meal choices, you may be overlooking the broader picture.
“As a nutritional scientist, I don’t want to overshadow the essence of food: It is meant to be enjoyed!” Berry concludes.
A thin crystalline film of table sugar, or sucrose, captured using a polarized light microscope.
Carl Gough/Science Photo Library
Researchers have developed a novel method to probe dark matter utilizing expansive crystals of sucrose, or table sugar, yet their findings thus far yield nothing more than a bittersweet outcome.
Dark matter is believed to exist due to its elusive gravitational pull on galaxies; however, despite decades of exploration for potential dark matter particles, little evidence has surfaced. Historically, many searches focused on weakly interacting massive particles (WIMPs), considered leading candidates for dark matter. Yet, even the most meticulous searches have proven fruitless.
Conventional WIMP detectors aim to identify light flashes produced by interactions between dark matter particles and regular matter, assuming that these particles are relatively sizable, around 2 to 10,000 times the mass of a proton. Although this explanation is the most straightforward, the possibility exists that WIMPs are lighter, albeit creating challenges with the theory.
Recently, Federica Petricca and her team at the Max Planck Institute for Physics in Munich, Germany, have sought these lighter WIMPs utilizing a detector constructed from sugar crystals chilled to extremely low temperatures.
Very light WIMPs are expected to predominantly interact with extremely light atoms like hydrogen; however, utilizing pure hydrogen as a detector is challenging due to its low density, which diminishes interaction probabilities. On the other hand, sucrose comprises 22 hydrogen atoms in each molecule, leading to a significantly higher density than pure hydrogen.
Petricca and her colleagues initially cultivated sucrose crystals from a concentrated sugar solution over the span of a week before reducing the temperature of the crystals to 7 thousandths of a degree above absolute zero. They monitored potential dark matter interactions by employing highly sensitive thermometers to detect minimal heat increases and photon sensors to register flashes of light.
Following 19 hours of experimentation, the sugar crystals did emit light at levels comparable to interactions with larger particles; however, they did not capture the weaker signals that might indicate the presence of WIMPs.
Scientists assert that sugar crystals offer surprising sensitivity for detecting potential dark matter interactions. Carlos Blanco of Penn State notes that researchers may be able to identify subtle recoils from lightweight WIMPs. However, it remains uncertain if this experiment can effectively exclude other potential sources of crystal formation, like radioactive carbon-14, commonly present in various sugars.
CERN and Mont Blanc: Dark Matter and Frozen Matter in Switzerland and France
Get ready to be inspired by CERN, the heart of particle physics in Europe, situated near the lovely Swiss city of Geneva, where researchers manage the well-known Large Hadron Collider.
Artificial sweeteners might support gut microbiome health
Robert K. Chin/Alamy
Using low-calorie sweeteners instead of sugar may stimulate beneficial gut bacteria and aid in weight loss maintenance. This conclusion emerges from one of the longest studies on sweeteners, suggesting these alternatives might not be as detrimental as some previous reports indicate.
Several recent analyses have cast doubt on the health benefits of various low-calorie sweeteners. Although they are widely favored by those wishing to shed pounds, research indicates they may increase hunger, elevate blood sugar, and heighten the risk of heart-related illnesses. In 2023, the World Health Organization issued recommendations against using low-calorie sweeteners for weight management.
Nonetheless, there is a deficit of extensive research on sweeteners, particularly within the framework of a healthy diet. To investigate further, Ellen Black from Maastricht University in the Netherlands monitored their effects in individuals who substituted them for sugar. She and her team enlisted 341 overweight or obese adults in Europe and provided them with a low-calorie regimen for two months, resulting in an average weight loss of 10 kilograms.
Participants then adapted to a balanced diet with less than 10% of their caloric intake from sugar. During this weight maintenance phase, 171 participants were advised to completely forgo sweeteners, while the rest were motivated to swap sugary foods and beverages for lower-calorie sweetener options. Each participant had the option to use at least 16 different sweeteners, with no limit on their usage.
After 10 months, the group utilizing low-calorie sweeteners managed an average of 1.6 kilograms more weight loss compared to the sugar group. They also exhibited a higher presence of gut bacteria that produce short-chain fatty acids—beneficial compounds previously linked to blood sugar regulation, heart health support, and weight loss maintenance.
“This indicates that replacing sugar with non-caloric sweeteners in the diet may aid in weight maintenance,” says Braak. The outcomes of this study may vary from earlier research due to its extended duration and the examination of sweeteners alongside a healthy diet, she notes. Furthermore, prior studies often focused on just a few low-calorie sweeteners, many of which were not concurrently consumed.
Regarding the differences in gut bacteria, our grasp of the microbiome is still developing, according to Elan Elinav at the Weizmann Institute of Science in Israel. Thus, it remains challenging to decipher how the changes observed in the sweetener-consuming group will influence their health. He added that it is uncertain whether these transformations stemmed from weight loss, the intake of low-calorie sweeteners, or a combination of both.
New research suggests that consuming sweet beverages poses a greater risk of type 2 diabetes compared to eating foods that contain sugar.
The study from Brigham Young University (BYU) in the US found that sugary drinks, such as sodas and fruit juices, are linked to an increased likelihood of developing the disease, whereas no similar connection was found with sugar intake from solid foods.
Dr. Karen Dela Corte, the lead author of the study and a professor of nutrition sciences at BYU, stated that the findings highlight why consuming sugar in the form of beverages like soda and juice is more detrimental to health than ingesting it through food.
Researchers analyzed data from 29 studies involving over half a million individuals across Europe, the Americas, Asia, and Oceania to identify which sources of sugar are most closely associated with the onset of type 2 diabetes.
The analysis revealed that a 340ml (12oz) serving of sugary drinks (including soft drinks, energy drinks, and sports drinks) increases the risk of type 2 diabetes by 25%.
Fruit juices, such as pure fruit juice and various juice drinks, exhibited similar effects, even when consumed in moderation. An additional 226ml (8 oz) serving per day raised the risk by 5%.
These risks are relative; for instance, if an individual has a baseline risk of 10% for developing type 2 diabetes, consuming four sodas daily could elevate that risk to around 20%.
Conversely, dietary sugars derived from fruit, table sugar, and general sugar content were not linked to a higher risk of type 2 diabetes and may even be associated with a lower risk in some cases.
While a good source of nutrients, certain fruit juices can contain sugar levels comparable to those in sweet sodas. – Credit: dmitriy83 via Getty
As this study is observational, it cannot definitively establish a direct cause-and-effect relationship between sugary drinks and type 2 diabetes. It’s possible that individuals who consume more sugary beverages are more likely to develop the condition.
The researchers adjusted their analyses to account for calorie intake, obesity, and other lifestyle factors, allowing them to isolate the impact of sugar itself instead of focusing on overall caloric consumption.
Nevertheless, Dela Corte emphasized that the findings highlight the necessity for more stringent nutritional guidelines regarding liquid sugars, including fruit juices, in relation to health. “Future dietary recommendations may need to differentiate the health impacts of sugar based on its source and form,” she said.
I I eagerly anticipate chocolate chip cookies in the kitchen shared by a bio-based startup in San Francisco. Despite being diagnosed with pre-diabetes a few years back, I typically steer clear of sweets. However, I have a secret weapon – Monchi Monchi, a unique plant fiber-based drink mix designed to expand in the stomach like a sponge, soaking up sugar from food and preventing premature absorption.
The concept behind this product is that it can trap a significant amount of sugar, with laboratory tests showing it can absorb 6 grams of sugar per 1 gram of the mix. Various types of sugar like sucrose, glucose, fructose, and some simple starches can be sequestered. With each sachet containing just over 4 grams, the goal is to counteract the sugar in snacks and provide the gut with fiber replenishment. “How can you enjoy food without compromising your health? I believe we’ve found a solution,” shared Paolo Costa, the company’s co-founder and CEO, as he demonstrated mixing the powder with water and consuming it.
Welcome to the emerging technology of carbohydrate removal, which focuses on neutralizing carbohydrates post-consumption rather than pre-consumption. Despite the rising rates of diabetes and obesity, sugar substitutes, the main method for reducing sugar intake, fall short. They can alter the taste and texture of foods and raise safety concerns. Additionally, they do not stimulate the brain’s reward centers like sugar does. Sugar removal technology offers the enticing prospect of enjoying sugar in a healthier, guilt-free manner. John Topinka, the research and strategy director at Kraft Heinz, believes the entire food industry could benefit from such technology.
Launched in 2019, BioLumen introduced Monch Monch to the U.S. market as a supplement in November. Each granule, a unique microsponge, is composed of plant cellulose (insoluble fibers) infused with the company’s specialized hydrogel (soluble fibers) designed to soak up sugar. Priced at $150 (approximately £120) per month for two bags daily, the product is not widely available yet. However, BioLumen’s vision is to offer it as an ingredient for food manufacturers to incorporate into their products. Having already received “Generally Recognized as Safe” (GRAS) designation in the US, the company is actively working on lowering costs.
The chief medical officer and co-founders of BioLumen include Robert Lustig, a Professor Emeritus of Pediatrics at the University of California, San Francisco, known for raising awareness about the health risks of excessive sugar consumption. While presenting unpublished data from a small human trial showing reduced blood sugar spikes and insulin response with the product, Lustig emphasized the need for a larger, longer-term study to confirm the findings. Further tests, including stool studies, are necessary to determine the exact amount of excreted sugar and its overall efficacy in countering sugar intake.
a Sugar sponges are not the only solution being explored. Some are pursuing a different path by converting sugar into fiber in the intestines. This feat surpasses the digestive enzymes’ capabilities but can be achieved by integrating specific enzymes into foods in carefully measured quantities.
Researchers at Harvard University’s Wyss Institute for Bioinspired Engineering, in collaboration with Kraft Heinz, developed a method utilizing naturally occurring plant enzymes to convert sugars into fiber and encasing them in an edible coating.
The coating, made of fibers, keeps the enzymes dormant in the food while on shelves. In less acidic conditions in the intestines, the coating expands to release the enzymes that break down sugars into simpler components like glucose and fructose. Fructose is converted into soluble fiber, beneficial to the gut microbiome, producing inulin.
Most of the glucose, however, is still absorbed by the body. By encapsulating enzymes that convert glucose into fiber, the coating could potentially offer further benefits. Wyss plans to license this technology to a start-up for further testing and regulatory approval, with anticipated commercialization among US manufacturers in 2026.
Joining Wyss in the enzyme pathway is a British start-up, Zaya, formerly known as Inulox. Their product, Convero, is an enhanced version of a natural inulosucrase enzyme distinct from Wyss’s. Zya’s research shows that this substance, produced using genome-edited microorganisms, efficiently converts sugar into fiber in the intestines.
Through simulated gut models, Zya found that around 30% of carbohydrates are converted to fiber, primarily targeting fructose for conversion into inulin. This proposed change holds promise for humanity, potentially enabling impactful claims in the food industry. Initial pig studies on the natural enzyme showed no harm to the animals, with further studies planned for the enhanced version and human trials.
Requiring minimal amounts for efficacy, both Wyss’s and Zya’s enzymes are easily integrated into existing foods without significant modifications. While there may be an additional cost premium, it is deemed manageable. Zya aims to secure US regulatory approval as a food ingredient by 2026, with plans to expand into Europe and the UK.
Emphasizing functional claims over health claims, Zya focuses on the sugar-to-fiber conversion aspect. By making sugar more digestible, the company envisions a shift towards a more beneficial sugar consumption approach. “Enjoy sugar responsibly with improved digestion,” states Josh Sauer, CEO of Zya.
While these innovative techniques hold promise in mitigating sugar impact on the body, further research is necessary, notes Graham McGregor, charity chairman and professor at the Wolfson Institute of Population Health, Queen Mary University of London. Careful evaluation of clinical trials and safety considerations is crucial before widespread adoption of such products.
Despite the potential benefits, Professor Tim Spector, from King’s College London and co-founder of personal nutrition company Zoe, raises concerns about these products encouraging unhealthy food choices. Stressing the importance of whole foods and reducing ultra-processed products, Spector suggests focusing on a balanced diet. The technology offers tools to manage sugar intake but does not address other harmful food components, urging a holistic dietary approach.
While the future of sugar reduction technologies is promising, Lustig highlights the ongoing challenge of giving up sugar entirely. “We need all the tools we can get,” he concludes.
Even if it's sweet, it's over
Most people die when they get old.
Roughly speaking, that short sentence can summarize the Dutch/Danish/British study called “.Coffee and tea sugar use and long-term mortality risk in older Danish adult men: 32 years of follow-up in a prospective cohort study”.
The study states: “A total of 2,923 men (mean age at participation: 63±5 years) were included, of whom 1,007 (34.5%) had added sugars. Over 32 years of follow-up, 2581 participants ( 88.3%) died, 1677 (87.5%) in the non-sugar group and 904 (89.9%) in the sugar group.
The nifty and parsimonious summary of the feedback is reminiscent of Yoshiro Nakamatsu's speech at the Ig Nobel Prize ceremony. (Nakamatsu, also known as Dr. Nakamatsu, won the Ig Nobel Prize in Nutrition in 2005 for photographing and retrospectively analyzing every meal he consumed over a 34-year period; (This will continue into 2024.) Mr. Nakamatsu said: Speeches should be short. ”
shocking news
Practicing mindfulness allows you to focus on one thing at a time. A 10-year-old study called “The Role of Mindfulness-Based Psychological Support in the Process of ECT'' has been attracting attention and feedback has continued.
ECT is an acronym for electroconvulsive therapy. This study was one of the most successful attempts, and perhaps the only one, to intentionally combine mindfulness with this therapy.
The researchers reported that after receiving the electric shock, the patients “remained cognitively functional enough to participate in simple mindfulness-based psychotherapy, with no evidence of difficulty recalling new information.” are doing.
They (researchers), then at the Mid-Central District Health Board in Palmerston North, New Zealand, came to a multisyllabic conclusion.
They write: “This study confirms the benefits of Ultrabrief Pulsed ECT in reducing adverse cognitive effects…but also proves that psychological interventions and physical treatments are not mutually exclusive.”
take care of the dishes
Just one year later, American researchers published a study called “.Washing dishes to wash dishes: Brief instruction in informal mindfulness practices.”. They had a goal in mind. “We found that compared to a control condition, participants who received mindful dishwashing instruction reported higher levels of mindfulness, perceived attention, and positive We hypothesized that it would show emotion,” they wrote.
They tested their hypothesis on 51 college students and reported that the test was successful. Their study ended with the big-picture recognition that “the implications of these findings are wide-ranging.”
Be mindful of mindfulness
You can also become aware of mindfulness. Three researchers (two at the University of St. Gallen in Switzerland and one at the University of Ljubljana in Slovenia) took a close look at the large body of research published on mindfulness and found out what they thought they saw. Published research. Their research isExploring the past, present, and future of the field of mindfulness: A multi-technique bibliographic review” and are more or less dissatisfied that many people are not paying attention to these studies.
The researchers explain why so few people are paying attention to mindfulness research: “Low citation rates may simply indicate that the document pertains to a narrow field of research. Therefore, it should not be misinterpreted as evidence of poor quality.”
resistance to antibiotics
David Gordon added his non-normative perspective to the collection of professional opinions on feedback on whether “medicine equals entertaining the patient while nature influences healing” .
“Every intervention comes with potential side effects, so it makes sense to avoid unnecessary interventions. As a retired family physician, I try to control the fear caused by symptoms and treat self-limiting and primarily viral infections.” By explaining the natural history of acute respiratory tract infections, we have significantly reduced antibiotic prescriptions, especially for mothers with young children.
“These principles can sensibly be applied to other medical scenarios. Unfortunately, this is not good for business, nor for doctors, nor for the pharmaceutical companies who unavoidably act as proxies.” The number of “re-examinations” to deal with undiagnosed anxiety is decreasing. More importantly, in the long run, patients are denied the belief that all illnesses require a prescription. ”
loss of power
Superpowers are not all permanent, even the little things readers add to their feedback summaries. Grainne Collins reveals: “I had a superpower: I could look at any list or table of numbers and immediately see that there was a mistake.” It might take him 10 minutes to figure out what was wrong. But I was always right. Unfortunately, since my dyslexia has been cured (I can now tell the difference between “shape'' and “kara'' without studying), my superpower has also been cured! ”
Mark Abrahams hosted the Ig Nobel Prize ceremony and co-founded the magazine Annals of Improbable Research. Previously, he was working on unusual uses of computers.his website is impossible.com.
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A new study from Toronto Metropolitan University says 100% orange juice and sugar-sweetened beverages are not equivalent when it comes to their effects on food intake and blood sugar response, and should not be placed in the same category when making beverage decisions.
Consuming 100% orange juice before a meal reduces food intake at the next meal and lowers daily blood glucose concentrations in healthy, normal weight adults when compared to orange drink.
The World Health Organization suggests reducing free sugar intake to no more than 10% of daily energy intake to reduce the risk of unhealthy weight and tooth decay.
Consistent with these recommendations, some national dietary guidelines recommend reducing sugar intake from all sources.
However, these recommendations do not differentiate between sources of free sugars and are primarily based on data from observational studies, so the physiological mechanisms underlying the observed effects cannot be readily determined.
“Our findings highlight the importance of considering the source of sugar when considering overall health effects,” said Dr. Nick Bellissimo of Toronto Metropolitan University, senior author of the study. I am emphasizing that.”
The randomized, repeated measures study included 36 adult men and women with normal BMI levels who received 1 cup of 100% orange juice, orange flavored, 2 hours after a breakfast consisting of cereal, 2% milk, and 2% milk. Ingested sugar-sweetened beverages and water. Breakfast bar.
Blood sugar responses, average appetite, and subjective emotions were measured every 15 minutes for 60 minutes in 34 participants.
Glycemic responses and energy intake for the rest of the day were measured in 31 participants using continuous blood glucose monitors and food records.
Subjective sweetness and pleasantness were measured immediately after ingesting the test beverage.
Glycemic responses, average appetite, and subjective emotions were measured every 15 minutes for 60 minutes.
Food intake was measured 60 minutes after the pizza lunch.
Blood sugar levels were lower with 100% orange juice than with orange drink at 15, 30, and 45 minutes, but not after 60 minutes.
Blood sugar levels for the rest of the day were lower after drinking 100% orange juice compared to drinking orange or water.
The findings also showed that food intake at lunch and throughout the day was lower after consuming 100% orange juice compared to consuming orange drink.
Participants also had higher subjective comfort measures and enjoyed 100% orange juice more compared to orange beverages and water.
Using 100% orange juice instead of sugary drinks may reduce your total daily calorie intake and help regulate blood sugar levels.
100% orange juice contains flavonoids such as hesperidin, which can affect sugar absorption by slowing glucose transport, causing a delayed blood sugar response.
Consumption of 100% orange juice is associated with increased flavonoid intake, decreased added sugar, and higher quality diet.
The researchers said, “Consumption of 100% orange juice as a preload resulted in higher caloric compensation, lower total daily energy intake, and lower blood glucose concentrations compared to orange beverages.”
“Future longitudinal studies are needed to assess whether the habit of replacing sugar-sweetened beverages with 100% orange juice contributes to a healthier body weight and improved glycemic control.”
of paper It was published in the magazine nutrients.
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Stephanie Robayo other. 2024. Effects of her 100% orange juice and moderate sugar-sweetened beverages on subjective appetite, food intake, and glycemic responses in adults. nutrients 16 (2): 242; doi: 10.3390/nu16020242
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