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 Diabetes and Arthritis:
    Diabetes (95% Type 2 and 5% Type 1) and arthritis (most common is Osteoarthritis (OA)) are becoming epidemic in USA and the world. United states has 30 million diabetes (23 million are diagnosed Type 2 diabetes) and about 54 million arthritis (31 million OA) individuals. There are 86 million pre-diabetic cases, of which 20%  (17.2 million) will be diagnosed as diabetic, in USA. Numbers of new diabetes cases diagnosed every year in USA is over 1 million
    There is no cure for diabetes and arthritis, they are only managed. Both the diseases are progressive and thus conditions deteriorate over time. Diabetes is associated with increased risk of stroke, heart failure, retinopathy and blindness, neuropathy and foot problem, kidney disease leading to failure, arthritis, decreased immunity, depression and early death. Arthritis is a major cause of disability. 
    Although liver and pancreas are two major organs involved in glucose regulation, kidney, fat tissues, muscle, intestine and brain play significant role in this process. This makes Type 2 diabetes  very difficult to treat and manage. On the other hand, arthritis is primarily a chronic inflammatory disease. Inflammation is our body's natural response to tissue injury by pathogens or physical means and is an essential process to kill pathogens and heal wounds. 
   Scientific studies indicate that Type 2 diabetes is a chronic inflammatory disease like arthritis. Hence, reducing chronic inflammation may  improve glycemic control. Plethora of scientific studies suggest that root cause of many chronic diseases (including some cancers) is dysregulated inflammation.


Low glycemic food:

    Different carbohydrates are digested at different rates due to differences in their chemical composition, structure and accessibility to the digestive enzymes. Rate of glucose release into blood stream by a carbohydrate containing food compared to a reference (bread or glucose) is glycemic index (GI) of the food. Low glycemic food (GI less than 54) is digested slowly and thus releases less glucose. Glycemic index of a  food can be interpreted as the percentage of carbohydrate available to digest.

    A 100g portion boiled chickpeas (GI value 30) has 28g carbohydrate. However, only 8.4g  (30% of 28g) carbohydrate available to digest and release as glucose into blood. While in two slices of white bread (2x30g portion, GI 70, Carb 28g) have 19.6g (70% of 28g) carbohydrate  to digest and release glucose into blood. 

   Clinical studies support that high GI diet increases risk of Type 2 diabetes. On the other hand, prevention studies indicated definitive clinical benefits of low GI diet for diabetes.

    We are using scientific data to create all natural ingredients, low glycemic, and ready to eat food, that by itself lowers chronic inflammation and improve glycemic control.

Hypothesis: Reduce chronic inflammation using All Natural, Low Glycemic food
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Low glycemic food reduces chronic inflammation. This may lead to   glycemic control improvement and joint pain remission.
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