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Women With Higher Vitamin C Consumption Less Likely To Develop Diabetes In Pregnancy

NEWS

Researchers in China have found that pregnant women with higher dietary vitamin C consumption are less likely to develop gestational diabetes.

COMMENT

The publication of this Chinese study follows hot on the heels of research from Australia, which recently demonstrated that daily vitamin C supplements can lower elevated blood sugar levels in patients with type 2 diabetes.

Even before the publication of these studies, however, there was already no doubt that vitamin C plays an important role in the prevention and control of diabetes. In chapter 7 of his groundbreaking book, Why Animals Don’t Get Heart Attacks…But People Do!, Dr. Rath summarizes a clinical case study illustrating how diabetic patients can significantly lower their daily insulin requirements by increasing their intake of vitamin C. Conducted at Stanford University in California, the study’s lead author, Dr. J.F. Dice, was also the diabetic patient who was the subject of the trial.

At the beginning of the study, Dr. Dice was injecting himself with 32 units of insulin per day. During the following three weeks, he gradually increased his daily intake of vitamin C until, by day 23, he had reached 11 grams per day. By this point, Dr. Dice’s insulin requirement had dropped from 32 units to 5 units per day. Thus, for every additional gram of dietary vitamin C supplementation, he could spare around 2.5 units of insulin.

To learn more about the natural treatment of diabetes, read this article on our website.

To read about the importance of micronutrients during pregnancy, see parts one and two of the special pregnancy feature article on our website.

Read article at nutraingredients-usa.com
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