Red wine a Diabetes Saviour

After establishing itself as a heart-friendly drink, read wine is now once again ready to be there on your dining table; this time as an antidote to diabetes.

Obviously, good news for millions of people, constantly bearing blows of this debilitating disease. Credit to shovel out this fact goes to new study showing that chemical called, resveratrol—found in the skins of red grapes and in red wine – significantly improves the sensitivity of mice to insulin. Moreover, it (resveratrol) was found activating the SIRT1 enzyme – known for increasing longevity, DNA repair, and insulin secretion.

These findings nurture a hope for diabetes-afflicted people, by confirming that in near future red wine might play a significant role in fighting diabetes, which currently is supposed to be engulfing around 170 million people worldwide.

Quick diabetes facts:

• Diabetes causes about 5% of all deaths globally each year.

• Diabetes deaths are likely to increase by more than 50% in the next 10 years without urgent action.

• Most people with diabetes in low and middle-income countries are middle-aged (45-64), not elderly (65+).

So, this time it would be interesting to see red wine proving its metal, this time in a new form – diabetes killer!

Source:
The human body

Dark meat is as good as white meat

Health authorities have long advocated white meat, saying it contains less fat and fewer calories. But the nutritional differences between the two are not so great. In general, what makes one cut of turkey – or any other type of poultry – darker than another is the type of muscle it contains. Meat is darker if it contains higher levels of myoglobin, a compound that enables to transport oxygen, which is needed to fuel activity. Since turkeys and chickens are flightless and walk a lot, their leg meat is dark while their wing and breast meat are white. Many people choose white meat over dark meat because of its lower caloric content. But according to the US’s department of agriculture, an ounce of boneless, skinless turkey breast contains about 46 calories and 1 gram of fat, compared with roughly 50 calories and 2 grams of fat for an ounce of boneless, skinless thigh. But dark meats has its benefits. Compared with white meat, it contains more iron, zinc, riboflavin, thiamine and vitamins B6 and B12. Both have less fat than most cuts of red meat, so you can’t go wrong wither way.