U.S. & Israeli Study: Food Preservatives Could Add to Ultimate Diabetes Problem

Diabetic Food Preservatives

A recent study published in the Journal Science Translational Medicine offers more evidence that propionic acid increases blood sugar by inducing glycogenolysis and compensatory hyperinsulinemia impairing insulin activity in the body.  This is a critical topic—fundamental to preventative health.
Propionic Acid Could be a Problem
Researchers found that long-term exposure of mice to daily low doses of propionate resulted in gradual weight gain and insulin resistance as well as high blood sugar. Why does this matter? Diabetes is a disease driven by blood sugar accumulation—producing dangerously high blood sugar levels.
Blood sugar, our main source of energy, originates from the foods we eat. It is regulated by insulin and therefore insulin resistance events increase blood sugar.  Glycogenolysis, a metabolic breakdown of glycogen to glucose and it may lad to increases blood sugar.   What follows is a summary of the study conducted by research institutions in the United States and Israel.
The short-chain fatty acid propionate is a potent inhibitor of molds that is widely used as a food preservative and endogenously produced by gut microbiota. Although generally recognized ...

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