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When obesity gets out of hand, unresponsive to dietary, lifestyle, and medical interventions, drastic measures are needed to cut down calorie intake. Morbid obesity with a BMI (body mass index, a measure of malnutrition) above 40 kg/m2 is an indication for surgical procedures such as gastric bypass surgery. Gastric bypass is now a well-trodden path to lower BMI’s and achieve healthier lives in 18 months or so. First used in the 1950’s, only the last two decades have seen safe and successful gastric bypass surgery with any consistency. Half a century of meticulous observations and patient follow-up has led to the formulation of strict guidelines to ensure desired results.

Dietary considerations can present a Hobson’s choice in diabetes. Even when the intake is nutritious, assimilating it can be another matter. Then there is the problem of progression of diabetic complications if one ends up with excess glucose or fat in the system. Excess carbohydrates in a meal, and the resulting uncontrolled blood sugar levels can be detrimental to any number of tissues, from the lens of the eye, to the neurons, small blood vessels, and the kidneys. Fat is also a problem with increase incidences of atherosclerosis, large vessel disease and cardiac complications. What, then is the appropriate macronutrient for the diabetic population? Enough medical literature exists to suggest that in diabetes, proteins are probably the best bet.

The importance of protein in a healthy diet is well known to nutritional scientists, and widely understood by the general population. Indeed, every bodily system is directly or indirectly supported by protein. For example, protein supports the structural development of cells, helps ensure the integrity of tissue, aids digestion, carries hormones, and strengthens the immune system [i].

Consumers should always try to look at the ingredient list found on the label of their food products with the intention to understand what they’re really putting into their bodies. It discloses the ingredients that make up the product, sorted in order from most abundant to least abundant. What it does not show is the actual quantity of each ingredient. As such, more people than ever before are reading the Nutrition Facts panel on product labels to actually understand what’s in their food [i].