The Healing Centre

Berries in Juice Plus w/o the sugar 

Berries are rich in colorful, polyphenol-type antioxidants called anthocyanins — the same plant chemicals that color autumn leaves so brightly.

Along with berry fibers, the polyphenols in berries likely account for most of their apparent ability to reduce diabetes risk.

In a recent evidence review, researchers from China's Zhejiang University examined eight studies that compared people's intake of either berries or berry-source anthocyanins to their chances of developing diabetes (Guo X et al. 2016).

The Chinese team's analysis linked higher anthocyanin intakes to a 15% lower risk for diabetes, and higher berry consumption to an 18% drop in risk.

Specifically, the risk of diabetes declined by 5% with every 7.5 mg of anthocyanins or 17 grams (just over one-half ounce) of fresh berries consumed daily.

The evidence review's authors attributed these estimated risk reductions to three documented properties of dietary anthocyanins:

• Antioxidant effects (indirect).

• Stabilize blood sugar (glucose) levels.

• Dampen inflammation, which promotes and aggravates diabetes.

We should note that polyphenols and other food-borne “antioxidants” don't exert direct antioxidant effects in the body. 

Instead, they prompt our genes to ramp up the body's own antioxidant network, while curbing damaging inflammation and excessive production of free radicals.

Earlier research points to fruits and veggies

Another recent analysis — which encompassed 23 research papers — produce similar findings.

Its authors looked for links between intake of fruits, vegetables, and their fiber, and the risk of Type II diabetes (Wang PY et al. 2015).

The results linked higher intakes of fruits — especially berries — with reduced risk for diabetes.

Strong links were also seen between reduced diabetes risk and higher intakes intake of colorful vegetables, including cruciferous types like broccoli and kale.

Fruit and vegetables are rich sources of fiber, antioxidants, folate, and potassium, the combination of which could explain their protective effects.

And diets high in fruits and vegetables will tend to be lower in foods that promote diabetes, such as white flour goods — and cheap, omega-6-laden, inflammation-promoting vegetable oils (such as corn, soy, safflower, sunflower, and cottonseed)

Dietary fiber appears to improve insulin sensitivity, slow absorption of carbohydrates, and support insulin production.

In addition, the antioxidants in fruits and vegetables tend to reduce oxidative stress, which interferes with our cells' ability to absorb blood sugar.

There's also evidence that food-borne antioxidants improve insulin sensitivity and thereby reduce the risk or severity of diabetes.

Diabetes-Diet Cure Claims; Berries Enter the Fray

Berry news fuels a raging debate over diabetes cures and foes; The Healthy Skeptic weighs in

11/16/2016 By Craig Weatherby with Michelle Lee