{"id":4551,"date":"2016-06-07T14:42:30","date_gmt":"2016-06-07T20:42:30","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=4551"},"modified":"2019-04-18T14:43:50","modified_gmt":"2019-04-18T20:43:50","slug":"fbn-working-memory-prediabetes-cinnamon-use","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/4551\/fbn-working-memory-prediabetes-cinnamon-use\/","title":{"rendered":"Working Memory, Prediabetes & Cinnamon Use"},"content":{"rendered":"

An Interview with Mark L. Wahlqvist, MD by Kirk Hamilton PA-C<\/i><\/p>\n

\"Stack<\/p>\n

Cinnamon use in the diet of pre-diabetic Asian men and women (Taipei, Taiwan) 60 years or older was associated with better working memory independent of glucose control, even though cinnamon use has been shown to reduce insulin resistance. Cinnamon use in the diet up to 1 gram daily has been shown to be safe. \u00a0Cinnamon use in the diet in those at risk for insulin resistance, diabetes and cognitive decline can be encouraged by addition to the diet, not in supplements.<\/p>\n

This was an urban population from Tapei City, Taiwan that ate daily wheat noodles and rice, along with green vegetables almost daily, soybean products frequently, and fish approximately two times per week.<\/p>\n

Dr. Wahlqvist closes the interview with a statement that world society needs to be eating a bio-diverse, plant-based diet, not only for health reasons but also to preserve the biodiversity and ecology of the planet before it\u2019s destroyed.<\/p>\n

Listen to Interview<\/h3>\n