A new report from Sara Middleton, writing for www.naturalhealth365.com, tells of a peer-reviewed study in the journal Science Translational Medicine that is a bit scary. A substance called propionate (a salt from a short-chain fatty acid called propionic acid), which is commonly used as a preservative in baked goods to inhibit mold, increases insulin resistance–even at a “very low dose.” That’s bad news for us Type 2 diabetics, whose insulin resistance is already causing us problems. (But then, we should be frugal with baked goods in our diet, too!) The study, by Amir Tirosh, et al., was reported in the April 24, 2019, issue of the journal.
I am intrigued and already experiencing great success in the first week of the program, so I wanted to pass this on to our readers. Ms. Pomroyis a celebrity nutritionist and wellness consultant, and her books have been “Instant #1 New York Times Bestsellers,” so she has great credibility. More importantly, her program makes sense.