Wednesday, June 29, 2016

Access to diabetes medications and supplies are a necessity, not a luxury

Dictionary Series : Diabetes

Dictionary Series : Diabetes

Mississippi State Representative Jeffrey S. Guice’s June 27, 2016, email message to a family regarding Medicaid/Children’s Health Insurance Program (CHIP) coverage of diabetes supplies demonstrates a lack of knowledge about the daily and life-long challenges and costs of living with diabetes. We hope that this is an opportunity for Rep. Guice and many others to learn more about diabetes.

Diabetes is a complex and often misunderstood chronic health condition that affects nearly 30 million Americans, approximately one out of every 11 people, and includes approximately 200,000 children. It is also one of the nation’s leading chronic health care crises. According to the American Diabetes Association’s report, Economic Costs of Diabetes in the United States in 2012, the national health care costs of diabetes exceed $245 billion each year. The human costs are measured in the horrific complications, including blindness, amputation, heart disease, kidney failure, and death, that families like the one who wrote to Rep. Guice are seeking to avoid by having the tools they need to successfully manage diabetes.

According to the 2012 Economic Costs report, a person with diabetes can expect to have annual health care costs that are approximately 2.3 times, or an additional $7,872, more than someone who does not have diabetes. Because diabetes is a complex health condition, the challenges and costs associated with diabetes care can vary significantly from person to person. Some people are able to use less expensive prescription medications to effectively manage their diabetes, while others must use insulin and prescription medications and test their blood glucose many times a day. Being able to obtain the medications and supplies to manage diabetes is not a luxury, it’s a necessity.

Nicole Nichols, the mother of the child with type 1 diabetes who wrote to Rep. Guice, sought help with recent changes in obtaining diabetes supplies under Mississippi’s Medicaid/CHIP program. This situation is just one example of the difficulties individuals with diabetes and their families experience accessing the care they need to remain healthy. It was appropriate for the mother of the child with type 1 diabetes to alert elected officials to a problem with her state’s Medicaid/CHIP program and to seek help to rectify that problem. That’s advocacy, and it’s important.

The American Diabetes Association hopes Mississippi will take the steps needed to ensure vital diabetes supplies are available to those in the Medicaid and CHIP programs, and encourages open and respectful dialogue to engage, support and advocate for people with diabetes.


Robert E. Ratner, MD, FACP, FACE
Chief Scientific & Medical Officer
American Diabetes Association



From: American Diabetes Association http://redirect.viglink.com?u=http%3A%2F%2Fdiabetesstopshere.org%2F2016%2F06%2F29%2Faccess-to-diabetes-medications-and-supplies%2F&key=ddaed8f51db7bb1330a6f6de768a69b8

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The whole grain goodness of modern and ancient grains

I grew up in the 70s and 80s, and every once in a while a TV commercial would tout a product with the “goodness of whole grains,” like it was some earth-shattering news that would make your mom floor it to the grocery store. Back then it probably was impressive, since many popular foods were loaded with refined grains and added sugar (I’m talking to you, spongy lunchbox treats and cereals with prizes inside the box).

These days, it’s common knowledge that whole grains like oats and wheat are important for maintaining health: they raise “good” HDL cholesterol levels and lower “bad” LDL cholesterol, triglycerides, and blood pressure.

More evidence

A Harvard study published online on June 13, 2016, in the journal Circulation found that, compared to people who didn’t eat many whole grains each day, people who ate four servings of whole grains daily (about 70 grams) during the study period had a 22% lower risk of death from any cause, a 23% lower risk of dying from cardiovascular disease, and a 20% lower risk of dying from cancer. The study doesn’t prove that whole grains prevent early death, but it adds to increasing evidence that whole grains really are full of “goodness.”

Maybe that’s why some whole grains, called ancient grains, are now trending among foodies, even showing up on the list of the National Restaurant Association’s “What’s Hot in 2016” culinary forecast.

What are ancient grains?

Unlike modern grains such as wheat, corn, and rice, ancient grains have never been processed through hybridization or genetic modification; they’re grown just as they were a thousand years ago. They have exotic-sounding names like teff, einkorn, emmer, amaranth, millet, quinoa, black rice, black barley, and spelt. And they pack a nutritional wallop. “Generally speaking, they offer more protein, fiber, and vitamins than modern grains,” says Debbie Krivitsky, a registered dietitian at Harvard-affiliated Massachusetts General Hospital. For example, a cup of cooked teff has 10 grams of protein and 7 grams of fiber, compared with 5 grams of protein and 3 grams of fiber in a cup of cooked modern brown rice.

Nutrition isn’t the only difference. Ancient grains sometimes have more calories than modern grains. In our example of teff and brown rice, teff has 255 calories per cup, compared to brown rice, which has 216 calories. Furthermore, a cup of cooked modern oatmeal has only 124 calories, and a cup of cooked modern corn has only 74 calories. In addition to the higher calorie content, there is another difference between the two forms of grains: ancient grains tend to cost more than modern grains.

Whole grains, always in style

Just because ancient grains are “in” right now, it doesn’t mean you should discount modern whole grains. All whole grains are better for you than refined grains. Whole-grain kernels have three parts — the bran, endosperm, and germ — that give you phytonutrients, vitamins, and antioxidants, which protect against chronic disease. “Refined grains get rid of the bran and germ in the processing, and you lose the fiber and many of the nutrients,” says Krivitsky.

Many whole grains contain plenty of fiber, which helps lower cholesterol, improves digestion, and controls blood sugar. “It’s okay to eat lower-fiber whole grains. Just make sure you include other foods that are high in fiber, such as fruit and vegetables or high-fiber breads, cereals, and crackers,” says Krivitsky.

Where to start

The takeaway message is to vary your whole grains. “Keep eating oatmeal and brown rice if you like it, but add in some ancient grains from time to time,” suggests Krivitsky. Enjoy ancient grains as a side dish to a meal, or sample products that contain ancient grains, such as breads, cereals, and pastas.

When buying any whole-grain product, to ensure that you are getting an appreciable serving of that grain, make sure it’s one of the first ingredients listed; ingredients are listed by quantity, in descending order. Also, make sure there’s not a lot of added sugar, which takes away from the value of the food.

And remember to watch your calories when eating any grains. “Some of these are calorie-dense foods, so you really have to be mindful of portions or you may gain weight. But you can have less and still get more nutrients,” says Krivitsky.

The post The whole grain goodness of modern and ancient grains appeared first on Harvard Health Blog.



From: Heidi Godman http://redirect.viglink.com?u=http%3A%2F%2Fwww.health.harvard.edu%2Fblog%2Fancient-vs-modern-grains-theyre-good-201606299876&key=ddaed8f51db7bb1330a6f6de768a69b8

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