Nut and Peanut Butter Consumption and Risk of Type 2 Diabetes in Women – (12-05-02)

Nut and Peanut Butter on Risk of Type 2 Diabetes in Women

While the results on this study are certainly good to hear, I do have a problem with both the results and the way this information was given out by the media (and geez!! It sure did come out fast!!).

The study did not differentiate between real and the processed gunk commonly referred to as peanut butter. True peanut butter ingredients should read “peanuts.” Sounds like a simple, good idea, huh? Unfortunately, most peanut butter (Jif, Skippy…) has been processed to make it a solid at room temp and extend the shelf life. This processing increases the trans fatty acid content, opening up a realm of bad health effects. Stick with peanut butter that separates the oil out in the jar and needs to be refrigerated after opening.

Nut and Peanut Butter Consumption and Risk of Type 2 Diabetes in Women.

Read entire article here

For more than a decade, Dr. Bogash has stayed current with the medical literature as it relates to physiology, disease prevention and disease management. He uses his knowledge to educate patients, the community and cyberspace on the best way to avoid and / or manage chronic diseases using lifestyle and targeted supplementation.







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