Here are other interesting facts about Pumpkins & Diabetes- MDA
By Lynn Griffith,  09 Sep, 2014
TRFW News) With fall approaching, pumpkins are beginning to ripen.  Pumpkin’s hold a part in most people’s fall or Halloween traditions, whether it be carving, baking or decorating.
Enjoying more of this amazing squash may be helpful for those diagnosed with diabetes.  There are currently over 20 million people in the U.S diagnosed with diabetes making health care costs as much as 132 billion dollars.

Research shows pumpkin extract allows for regeneration of pancreatic cells

Research from North China University used pumpkin extract in diabetic rats and reported a regeneration of pancreatic cells.  This study reported that at the end of the study diabetic rats had only 5 percent less plasma insulin and 8 percent fewer insulin-positive beta cells compare with healthy rats.
A 2009 study used pumpkin paste on rats with type 2 diabetes and found that pumpkin paste was effective at improving glucose tolerance and insulin resistance.

Pumpkin lowers oxidative stress linked to heart disease, diabetic retinopathy, and diabetic nephropathy

Pumpkin is low glycemic coming in far below a baked potato. The glycemic load of a food item is an accurate predictor of how eating this food will affect your blood sugar levels.  Pumpkin is a good source of beta-carotene, which is a fat soluble antioxidant that helps convert Vitamin A in the body.  A study from Brazil reported that diabetic rats produced more reactive oxygen than non-diabetic rats.  When beta-carotene was utilized in the food source it reduced the levels of reactive oxygen in diabetic rats.  Oxidative stress has been linked to heart disease, diabetic retinopathy, and diabetic nephropathy.
Two other compounds found in pumpkin are also shown to lower blood sugar….. Read More: http://news.therawfoodworld.com/nutrient-properties-found-pumpkins-shown-reverse-diabetes/ 
source: The Raw Food World
image:http://lindakarenko.com/wp-content/uploads/2014/03/Pumpkin-Patch-.jpg

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