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Medical Forum / General / Alternative / November 2005Too much sugar, too much carbohydrate, or just too much?
http://www.ajcn.org/cgi/content/full/79/5/711 Ironically, over the past 200 y or more, the increased consumption of refined-carbohydrate foods appears to have gone hand-in-hand with a reduced intake of traditional starchy foods, including truly whole-grain (pumpernickel) breads, cracked wheat (bulgur and tabouleh), dried peas, beans, and lentils. These foods are more slowly digested, have a lower glycemic index, and-in general-are more nutritionally replete than are their currently consumed counterparts (Table 1). Part of the reason for the increased consumption of refined carbohydrates may be that even starchy foods may taste sweet if they are rapidly digested by salivary amylase, which may contribute to the appeal of high-glycemic-index foods. Corn syrup and other sugars enhance the appeal of such foods. In this way, the glycemic load (glycemic index x total available carbohydrate) of the modern diet is likely to increase by a process of hedonic selection and overconsumption. High-glycemic-index and high-glycemic-load diets are associated with an increased risk of heart disease, diabetes, and certain cancers (9-13). Therefore, as we progressively eliminate traditional starchy foods from the diet, we may lose the protection that slow-release carbohydrate foods, such as pumpernickel bread, peas, beans, and lentils and their associated nutrients, provide against many major chronic diseases. "Too much sugar, too much carbohydrate, Or just too much ~ ? ... such As pumpernickel bread, peas, beans, and lentils And their associated Nutrients, provide against many major Chronic diseases." ~ C Health "!Pumpernickel nice!" ~ Twittering > "Too much sugar, too much carbohydrate, > Or just too much ~ ? [quoted text clipped - 9 lines] > "!Pumpernickel nice!" > ~ Twittering I completely understand your comment. What Americans call Pumpernickel is not the same as "Old World" Pumpernickel made with whole grain rye. I personally don't eat any bread at all. Here is an example of old fashioned Pumpernickel bread: Bavarian Organic Pumpernickel Bread 500g Ingredients Whole rye, mountain spring water, yeast, sea salt. Nutritional Information per 100g: Energy 220kcal, Protein 6.0g, Carbohydrate 46.0g, Fat 1.0g (of which saturates nil), Sodium 460 mg. Other Information No chemicals additives. If a person doesn't have gluten intolerance, intestinal inflammation, yeast or rye allergies, this bread would be a better choice than most of the commercial breads available in the US, and the glycemic index is lower. I don't eat grains, but that statement about Pumpernickel came from the Clinical Nutrition and Risk Factor Modification Center (DJAJ, CWCK, and AM) and the Department of Medicine (DJAJ), St Michael's Hospital, Toronto, and the Department of Nutritional Sciences, Faculty of Medicine, University of Toronto (DJAJ, CWCK, and AM). David JA Jenkins, Cyril WC Kendall, Augustine Marchie and Livia SA Augustin I was eating that kind of diet, and the anti-nutrient qualities caught up with me. Severe osteoporosis, an inability digest food, etc. Now I eat foods that are easy to digest and are not oxidizing - that is the key. If you look at the "epidemics" of obesity, ADHD, diabetes, etc., the graphs go up dramatically since the late 1990s or so, which coincides just about exactly with consumption of canola/rapeseed oil. In one experiment, canola was much worse than soybean oil (which is pretty bad stuff itself), depleting vitamin E (due to it's oxidizing ability) to a degree that the researchers called alarming. My great grandfather lived to be over 100, and he liked simple carbs, but he and my great grandmother (who lived into her late 90s) used olive oil, not the highly unsaturated oils like corn, vegetable, sunflower, safflower, etc. Canola/rapeseed are worse due to the omega 3 content and erucic acid content and the refining process. Let's stick with what is known scientifically (about free radicals and illness) and direct demographic data, and not tell people to eat food that is difficult to digest and provides very poor quality protein. > I was eating that kind of diet, and the anti-nutrient qualities caught > up with me. Severe osteoporosis, an inability digest food, etc. Now I [quoted text clipped - 15 lines] > data, and not tell people to eat food that is difficult to digest and > provides very poor quality protein. Yes, I agree with avoiding starches and refined carbohydrates. The only carbs I eat are vegetables and limited fruit. I eat a variety of proteins. For fat I consume organic extra virgin coconut oil when my protein isn't high in fat. When I eat a high fat protein, I use a little organic extra virgin olive oil on my vegetables. Both of these fats are dated and refrigerated. This creates a good balance for my body and my blood stats bear the proof. I have been able to reverse a serious health disorder applying this protocol with supplementation. I am fortunately free of illness and enjoy optimal health. > Yes, I agree with avoiding starches and refined carbohydrates. The only > carbs I eat are vegetables and limited fruit. I eat a variety of proteins. > For fat I consume organic extra virgin coconut oil I am from India and in the southern state of Kerala the cooking medium is only cocanut oil but hevn't heard of extra virgin cocoanut oil . Kam when my protein isn't > high in fat. When I eat a high fat protein, I use a little organic extra > virgin olive oil on my vegetables. Both of these fats are dated and > refrigerated. This creates a good balance for my body and my blood stats > bear the proof. I have been able to reverse a serious health disorder > applying this protocol with supplementation. I am fortunately free of > illness and enjoy optimal health. > > Yes, I agree with avoiding starches and refined carbohydrates. The only > > carbs I eat are vegetables and limited fruit. I eat a variety of proteins. [quoted text clipped - 13 lines] > > applying this protocol with supplementation. I am fortunately free of > > illness and enjoy optimal health. You can purchase extra virgin organic coconut oil here: http://www.webvitamins.com/product.aspx?id=20118 I don't see any need for "extra virgin coconut oil." If it tastes fresh it's fine. Coconuts have deep root structures and there is no spraying on them, as far as I know, so it's just a way to get more money out of you. I don't like the Hain product. It does not taste as good as others. Tropical Traditions was okay, but I liked Coconut Oil Supreme best, though that was about 2 years ago. Now I mostly get 25 pound bags of shredded coconut and then grind it into a powder. It goes with just about anything. I like butter warmed in a pan, then I add herbs/spices, sherry, creamed corn, or whatever with it. But remember, it's not so much about eating what's right, but avoiding oxidizing agents, in food and in general. Even breathing in the air from a dishwasher is bad news. Bleaching your teeth is also very bad (oral surgeons are saying they expect an epidemic of oral cancers within the next ten years or so). On Sat, 03 Sep 2005 04:22:32 GMT, C.Health wrote in <news:cy9Se.8775$B34.5858@trnddc09> on sci.med.nutrition,sci.med,misc.health.alternative,sci.life-extension : >> "Too much sugar, too much carbohydrate, >> Or just too much ~ ? [quoted text clipped - 34 lines] > Toronto (DJAJ, CWCK, and AM). > David JA Jenkins, Cyril WC Kendall, Augustine Marchie and Livia SA Augustin I once in a while eat pumpernickel bread, in Italy, and I believe it's like the "good one" you described. What is the American pumpernickel instead? X'Posted to: sci.med.nutrition,misc.health.alternative |
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