The primary focus on most diabetic diets has been on the relative amounts and types of carbohydrates and fat to include in their diet. Both the type and amount of protein in the diet has largely been ignored. This AJCN study provides support for the use of increased protein (relative to carbohydrate) for patients with type 2 diabetes.

The major problem with this study, and nearly all traditional nutritional studies, is that it does not account for Nutritional Typing™ differences.

For the most part though it is a no-brainer that nearly all type 2 diabetics need to swap out their grains for other foods, as I discuss in my Total Health Program. However, some people will benefit from using protein for the substitution, while others will benefit from using more vegetable-only carbohydrates. I hope to facilitate some basic science research in this area next year so more of the medical community will wake up and recognize the incredible value Nutritional Typing™ has to improve one's health.

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