Diabetic foods

Glidine, a commercial diabetic food which is prepared from wheat flour and contains over go per cent of protein, may be used as a satisfactory source of glutamic acid. If this is used, it is not necessary to wash in order to remove the starch. From 1130 g. of this material, by hydrolyzing with 2500 cc. of concentrated hydrochloric acid and working up as before, 275-285 g. of glutamic acid hydrochloride may be obtained. Usually, the product from glidine is more difficult to decolorize. It has been found that an ether extraction of the hydrolysis mixture, after removal of the melanin, improves the color of the final product. 

Shobana, S., Singh, R., Kumari, U., Malleshi, N. G., and Ali, S. Z. (2007). Glycemic response of rice, wheat and finger millet based diabetic food formulations in normoglycemic subjects. Int.. Food Sci. Nutr. 58, 363-372. 

Persaud, D.R. and Barranco-Mendoza, A. 2004. Bovine serum albumin and insulin-dependent diabetes mellitus is cow s milk still a possible toxicological causative agent of diabetes Food Chem Toxicol 42(5) 707-714. 

Today, a moderate quantity of Jerusalem artichoke is recommended in diets aimed at countering diabetes and obesity. Eating Jerusalem artichoke daily, however, could become monotonous. Fortunately, foods incorporating tuber extracts also provide the health benefits of Jerusalem artichoke. Flour from Jerusalem artichoke, for instance, replaces wheat flour in a range of food products aimed at the weight-loss, health food, and diabetic food markets (Roberfroid and Delzenne, 1998). Jerusalem artichoke is also being added to butter, puree, drinks, and other products aimed at diabetics. 

Use Dyeing, tanning, diabetic food, source of ethanol. 

Non-cavity-causing sweetener sweetener for diabetics food humidifier and preservative... 

Decreased fat intake, particularly saturated fat intake, is clearly linked to decreased serum cholesterol levels and decreased prevalence of CV comphcations, such as CAD. Although recent studies place some doubt on the contribution of fat intake toward increasing the risk of breast cancer, high levels of fat intake are still associated with the risk of some cancers, and perhaps type n diabetes. Foods rich in other dietary components, including fiber, complex carbohydrates. 

USE Xylose is used in tanning, dyeing, and as a diabetic food. 

Polydextrose is an artificial product formed by citric acid-catalyzed polymerization of D-glucose in the presence of sorbit. The cross-linked polymer is only partially digestible and 60% from food is excreted by humans. It is not sweet but improves the texture and flavor of low-caloric and diabetic foods. 

Mannitol Lb. fermentum, Sweeteners in sugar-free and diabetic food [79 -83]... 

Gum acacia and tragacanth are used in tablets, suppositories, vaginal jellies, and diabetic foods as excipients. A few cases of asthma have been reported to such vegetable gums (Gelfand 1943). Brown and Crepea (1947) reported a patient who was sensitive to tablets containing 0.005 mg tragacanth. 

Isobutyl heptyl ketone Methyl ethyl ketone diabetes inducer, experimental animals Alloxan monohydrate diabetic food D(+)-Xylose diabetic test mfg. 

Dong H-Q, Li M, Zhu F, Liu F-L, Huang J-B (2012) Inhibitory potential of trilobatin from Lithocarpus polystachyus Rehd against a-glucosidase and a-amylase linked to type 2 diabetes. Food Chem 130 261... 

Because mannitol and sorbitol are both moderately sweet and relatively inexpensive, they have been considered as special dietary constituents 63). The content of sorbitol in diabetic foods should be counted as available carbohydrate, and the label of foods containing sorbitol should indicate the amount present. Probably owing to the slow intestinal absorption of sorbitol, doses greater than 50 g. are laxative in humans, but smaller doses are well tolerated. Care needs to be exercised in determining more fully the possible harmful effect of ingesting considerable amounts of sugar alcohols, before their general use as food additives is accepted. 

Liu, CT., Wong, P.L., Lii, C.K., Hse, H., and Sheen, L.Y. 2006. Antidiabetic effect of garlic oil but not diallyl disulfide in rats with streptozotocin-induced diabetes. Food Chem Toxicol 44(S) 1377-1384. 

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