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Archive for October 15th, 2012


Pumpkin eaters gain diabetes weapon

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Pumpkins are fall favorites for decorating and eating in October and November. A recent research, however, suggests one more reason to celebrate the great orange gourd: Possible anti-diabetic benefits. Diabetes will affect half a billion people worldwide by 2050 — a growing number due to the rise in global obesity. The list of diabetes associated ailments includes heart disease, stroke, dementia, blindness and cancer.

A study fromJapan’sIwateUniversitylooked at how pumpkin compounds affected rats fed a high-starch, high-sugar diet for six weeks. Compared to a control group, those with pumpkin extracts mixed into their feed had dramatically lower blood and liver markers for diabetes: specifically, 17 percent lower blood glucose, 65 percent  lower triglyceride levels, and 30 percent less abdominal fat.

Visit Dole’s Nutrition News  for the complete article and see our related recipe, Roasted Pumpkin With Feta and Cilantro, below.

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A recent study suggests that compounds found in pumpkins can help counter the affects of diabetes and may help diabetics by affecting liver enzymes that regulate glucose and fat metabolism. This recipe might prove to be a fall favorite.

Roasted Pumpkin With Feta and Cilantro
Serves 4

Peel and seed a 2 lb pumpkin and cut into 1/2-thick wedges. Toss with 1 Tbsp olive oil and 1/2 tsp each salt and pepper.

Roast in a 450°F oven, turning occasionally, until tender, about 20 minutes.

Layer pumpkin with 3 oz sliced feta and 1/4 cup cilantro leaves. Drizzle with pumpkin seed oil and sherry vinegar to taste.

NUTRITION (per serving) 128 cal, 5 g pro, 11 g carb, 1 g fiber, 8 g fat, 3.5 g sat fat, 530 mg sodium

Recipe courtesy of Prevention Magazine

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