top of page
  • Anne Mullens

New "Reversing Prediabetes" site




The IPTN has some exciting news! After several months of planning, content creation, and web design, we have launched a new website to help people, and their health providers, understand what to do to reverse prediabetes.


Visitors to the site will learn all about prediabetes and the simple steps they can take to reverse it, improve their health, and enjoy a better quality of life.


We can't wait for you to check it out, give us your feedback, and share it widely: www.reversingprediabetes.ca The concept of the site is of a health path, in which one direction leads to a potential future with type 2 diabetes or health issues arising from worsening metabolic syndrome. But another path takes people on a reversal journey, that includes simple steps to take such as changing how and what they eat, improving sleep, adding in regular movement, and reducing stress. Is there a single prediabetes reversal diet suggested on the site? No! That's because many ways of eating can work to reduce the process that occurs in prediabetes that causes blood sugar to rise out of the healthy range. This includes eating a Mediterranean style, vegan, vegetarian, low calorie, low carb, or keto diet. However, to work, these diets all need to share common features, especially reducing or eliminating ultra-processed foods as well as high glycemic foods and beverages that rapidly raise blood sugar.

"We are especially pleased that the site has been able to summarize the common elements of all the ways of eating that can help reverse prediabetes," said Sean McKelvey, CEO of the IPTN. "What they all have in common when it comes to reversing prediabetes is that they emphasize whole, minimally processed foods, prioritize protein at every meal, get enough fiber and nutrients from vegetables, and include sources of healthy fats while minimizing sugar and foods that rapidly digest to sugar."


"This information will be incredibly helpful to minimize the "diet wars" that leave many patients confused. They can find the approach that fits best with their food preferences and desires," McKelvey notes. The IPTN would like to thank IHSTS (Institute for Health System Transformation and Sustainability) for funding and support for the creation of the site. Thanks also goes to the whole creative team who brought the site to fruition: Anne Mullens, BJ BSc; Franziska Spritzler, RD; Graeme Wheeler (UX/UI web design); and Heather Curtis, illustrations and graphic design.

69 views0 comments

Comments


bottom of page