 |
 | Home | Contact Us | FAQ | Search & Site Map | Link to Us |
 | Sign In | Join | Other 45 Sites in Network |
Medical Forum / Diseases and Disorders / Diabetes / March 2008Bread and Diabetes
Effect of Bread Containing Resistant Starch on Postprandial Blood Glucose Levels in Humans Yuji Yamada1, Seio Hosoya1, Shigeru Nishimura1, Takashi Tanaka1, Yoshitaka Kajimoto2, Akira Nishimura2, and Osami Kajimoto3 1Central Institute, Yamazaki Baking Co., Ltd., 3-5-16 Chitose, Sumida- ku, Tokyo 130-0025, Japan 2Soiken Inc., Senri Life Science Center, 1-4-2 Shinsenri-higashimachi, Toyonaka, Osaka Prefecture 560-0082, Japan 3Center for Health Care, Osaka University of Foreign Studies, 8-1-1 Aomadani-higashi, Mino, Osaka Prefecture 562-8558, Japan We examined the inhibitory effect of a single ingestion of bread containing resistant starch (bread containing about 6 g of resistant starch derived from tapioca per 2 slices) (test food) on the postprandial increase in blood glucose in male and female adults with a fasting blood glucose level between 100 and 140 mg/dl. Bread not containing resistant starch (placebo) was used as the control. The study was conducted in 20 subjects (9 men and 11 women with a mean age of 50.5± 7.5 years) using the crossover method, with a single ingestion of either bread containing resistant starch or the placebo. Blood glucose and insulin were measured before ingestion, and at 0.5, 1, 1.5, and 2 h after ingestion. The blood glucose level before ingestion was stratified into a borderline group (blood glucose level ≥ 111 mg/dl) and a normal group (blood glucose level ≤ 110 mg/dl), with the upper limit of the normal range defined as 110 mg/dl. Postprandial increases in both blood glucose and blood insulin were significantly inhibited in subjects in the borderline group who took the test food in comparison with the placebo group (blood glucose: p<0.05 and p<0.01 at 1 and 1.5 h after ingestion respectively; insulin: p<0.05, p<0.01 and p<0.05 at 1, 1.5, and 2 h after ingestion respectively). These results indicate that bread containing resistant starch is useful for prevention of lifestyle-related diseases such as diabetes mellitus, and as a supplementary means of dietetic therapy. Who loves ya. Tom Jesus Was A Vegetarian! http://tinyurl.com/2r2nkh Man Is A Herbivore! http://tinyurl.com/a3cc3 DEAD PEOPLE WALKING http://tinyurl.com/zk9fk > Effect of Bread Containing Resistant Starch on Postprandial Blood > Glucose Levels in Humans [quoted text clipped - 32 lines] > useful for prevention of lifestyle-related diseases such as diabetes > mellitus, and as a supplementary means of dietetic therapy. My personal experience, and from what I've read, is any product using PROCESSED FLOUR is high in carbs, therefore bad for diabetics. Whole grain, unprocessed flour, breads are very low in carbs. A local bakery (Julian, CA, near San Diego) bakes home made wheat bread that is 2g carbs/slice and a wheat raisin bread at 3g carbs/slice. -- ======= Tecknomage ======= San Diego, CA "The Mage Soapbox" blog at magesoapbox.blogspot.com "Tecknomage" > My personal experience, and from what I've read, is any product using > PROCESSED FLOUR is high in carbs, therefore bad for diabetics. > > Whole grain, unprocessed flour, breads are very low in carbs. A local > bakery (Julian, CA, near San Diego) bakes home made wheat bread that > is 2g carbs/slice and a wheat raisin bread at 3g carbs/slice. There are the two types of starch in breads. Animal and plants starch. In the short bead is only the plant starch. In the leavended breat are the both. The animal starch is in backed yeast (the animal starch is also in alga and mushrooms). More yeast, better bread. For this reason people always made the leavended bread (we can say - flour is eaten by yeasts and we eat backed yeasts). Sprouted grains are also healthy. S* > "Tecknomage" > > [quoted text clipped - 13 lines] > is eaten by yeasts and we eat backed yeasts). Sprouted grains are also > healthy. Smarter to simply eat less, down to the right amount: http://HeartMDPhD.com/BeSmart Here is a simple parable to promote understanding: http://HeartMDPhD.com/Parable Be hungry... be healthy... be hungrier... be euglycemic: http://TheWellnessFoundation.com/BeHealthy Prayerfully in the infinite power and might of the Holy Spirit, Andrew <>< -- Andrew B. Chung, MD/PhD Lawful steward of http://EmoryCardiology.com A latter-day disciple of the KING of kings and LORD of lords. http://HeartMDPhD.com/HolySpirit/DiscipleNow >> "Tecknomage" >> > [quoted text clipped - 29 lines] > >Andrew <>< As my grandfather, a doctor, said: "here are people in this world who should eat less and work more." Donn friend Donn (ne...@millions.com) wrote: > Andrew, in the Holy Spirit, boldly wrote: > >> "Tecknomage" [quoted text clipped - 22 lines] > > "here are people in this world who should eat less and work more." It is the delusion of believing the world's lie that "hunger is bad" that keeps us from eating less, down to the optimal amount, while doing meaningful work because these things make us hungrier (healthier). May you and other dear friends, brethren, and neighbors have a blessedly wonderful 2008th year since the birth of our LORD Jesus Christ as the Son of Man ... ... by being hungrier: http://TruthRUS.org/KnowingGOD Hunger is wonderful: http://HeartMDPhD.com/Hunger It's how we know what GOD wants, which is what is good. Yes, hunger is our knowledge of good versus evil that Adam and Eve paid for with their and our immortal lives. Those who suffer from the powerful delusion predicted by the prophecy of 2 Thessalonians 2:9-11 would deny this and perish ( gone !!! ) forever ... http://HeartMDPhD.com/Convicts/CrazyOne http://HeartMDPhD.com/Convicts/CrazyTwo http://HeartMDPhD.com/Convicts/CrazyThree http://HeartMDPhD.com/Convicts/CrazyFour http://HeartMDPhD.com/Convicts/Bob ... gone: http://YouTube.com/watch?v=Qb6d_z5C35E Such will be the demise of all those who refuse to know **and** love the truth, Who is LORD Jesus Christ: http://HeartMDPhD.com/Love/TheTruth Be hungry... be healthy... be hungrier... be blessed: http://HeartMDPhD.com/HolySpirit/BeBlessed "Blessed are you who hunger NOW... ... for you will be satisfied." -- LORD Jesus Christ (Luke 6:21) Amen. http://HeartMDPhD.com/HolySpirit/Luke6_21 A simple parable for the wise and discerning: http://HeartMDPhD.com/Parable Be hungry... be healthy... be hungrier... be euglycemic: http://TheWellnessFoundation.com/BeHealthy Prayerfully in the infinite power and might of the Holy Spirit, Andrew <>< -- Andrew B. Chung, MD/PhD Lawful steward of http://EmoryCardiology.com A latter-day disciple of the KING of kings and LORD of lords. http://HeartMDPhD.com/HolySpirit/DiscipleNow On Mar 21, 10:38 am, "Andrew B. Chung, MD/PhD" <heartdo...@emorycardiology.com> wrote: > friend Donn (ne...@millions.com) wrote: > > Andrew, in the Holy Spirit, boldly wrote: [quoted text clipped - 98 lines] > > - Show quoted text - Just because you post last on a thread does not mean that you've rebuked or refuted or countered anything that was said by posters before you, Chung. You just resort to juvenile name calling and circular posts and nonsensical quasi-Christian babble and bogus cow parables. We are laughing at you, not with you. http://HeartMDPhD.com/OAF <>< May dear neighbors, friends, and brethren have a blessedly wonderful 2008th year since the birth of our LORD Jesus Christ as the Son of Man ... ... by being hungrier: http://TruthRUS.org/KnowingGOD Hunger is wonderful: http://HeartMDPhD.com/Hunger It's how we know what GOD wants, which is what is good. Yes, hunger is our knowledge of good versus evil that Adam and Eve paid for with their and our immortal lives. Those who suffer from the powerful delusion predicted by the prophecy of 2 Thessalonians 2:9-11 would deny this and perish ( gone !!! ) forever ... http://HeartMDPhD.com/Convicts/CrazyOne http://HeartMDPhD.com/Convicts/CrazyTwo http://HeartMDPhD.com/Convicts/CrazyThree http://HeartMDPhD.com/Convicts/CrazyFour http://HeartMDPhD.com/Convicts/Bob ... gone: http://YouTube.com/watch?v=Qb6d_z5C35E Such will be the demise of all those who refuse to know **and** love the truth, Who is LORD Jesus Christ: http://HeartMDPhD.com/Love/TheTruth Be hungry... be healthy... be hungrier... be blessed: http://HeartMDPhD.com/HolySpirit/BeBlessed "Blessed are you who hunger NOW... ... for you will be satisfied." -- LORD Jesus Christ (Luke 6:21) Amen. http://HeartMDPhD.com/HolySpirit/Luke6_21 A simple parable for the wise and discerning: http://HeartMDPhD.com/Parable Be hungry... be healthy... be hungrier... be euglycemic: http://TheWellnessFoundation.com/BeHealthy Prayerfully in the infinite power and might of the Holy Spirit, Andrew <>< -- Andrew B. Chung, MD/PhD Lawful steward of http://EmoryCardiology.com A latter-day disciple of the KING of kings and LORD of lords. http://HeartMDPhD.com/HolySpirit/DiscipleNow On Mar 21, 11:03 am, "Andrew B. Chung, MD/PhD" <heartdo...@emorycardiology.com> wrote: > http://HeartMDPhD.com/OAF > [quoted text clipped - 67 lines] > Lawful steward ofhttp://EmoryCardiology.com > A latter-day disciple of the KING of kings and LORD of lords.http://HeartMDPhD.com/HolySpirit/DiscipleNow Just because you post last on a thread does not mean that you've rebuked or refuted or countered anything that was said by posters before you, Chung. You just resort to juvenile name calling and circular posts and nonsensical quasi-Christian babble and bogus cow parables. We are laughing at you, not with you. http://HeartMDPhD.com/StupidSockPuppet of http://HeartMDPhD.com/Convicts/Stupidsatan who remains http://HeartMDPhD.com/Doomedsatan <>< May dear neighbors, friends, and brethren have a blessedly wonderful 2008th year since the birth of our LORD Jesus Christ as the Son of Man ... ... by being hungrier: http://TruthRUS.org/KnowingGOD Hunger is wonderful: http://HeartMDPhD.com/Hunger It's how we know what GOD wants, which is what is good. Yes, hunger is our knowledge of good versus evil that Adam and Eve paid for with their and our immortal lives. Those who suffer from the powerful delusion predicted by the prophecy of 2 Thessalonians 2:9-11 would deny this and perish ( gone !!! ) forever ... http://HeartMDPhD.com/Convicts/CrazyOne http://HeartMDPhD.com/Convicts/CrazyTwo http://HeartMDPhD.com/Convicts/CrazyThree http://HeartMDPhD.com/Convicts/CrazyFour http://HeartMDPhD.com/Convicts/Bob ... gone: http://YouTube.com/watch?v=Qb6d_z5C35E Such will be the demise of all those who refuse to know **and** love the truth, Who is LORD Jesus Christ: http://HeartMDPhD.com/Love/TheTruth Be hungry... be healthy... be hungrier... be blessed: http://HeartMDPhD.com/HolySpirit/BeBlessed "Blessed are you who hunger NOW... ... for you will be satisfied." -- LORD Jesus Christ (Luke 6:21) Amen. http://HeartMDPhD.com/HolySpirit/Luke6_21 A simple parable for the wise and discerning: http://HeartMDPhD.com/Parable Be hungry... be healthy... be hungrier... be euglycemic: http://TheWellnessFoundation.com/BeHealthy Prayerfully in the infinite power and might of the Holy Spirit, Andrew <>< -- Andrew B. Chung, MD/PhD Lawful steward of http://EmoryCardiology.com A latter-day disciple of the KING of kings and LORD of lords. http://HeartMDPhD.com/HolySpirit/DiscipleNow On Mar 21, 6:39 pm, "Andrew B. Chung, MD/PhD" <heartdo...@emorycardiology.com> wrote: > http://HeartMDPhD.com/StupidSockPuppet > [quoted text clipped - 75 lines] > Lawful steward ofhttp://EmoryCardiology.com > A latter-day disciple of the KING of kings and LORD of lords.http://HeartMDPhD.com/HolySpirit/DiscipleNow http://Repetitive-repukingChung.com is http://doomed-Chung.com Andrew, just because you post your repetitive, poorly written, delusional crap last on a thread it doesn't mean that you have successfully refuted, disproved or rebuked anything that other posters have said. http://HeartMDPhD.com/OAF is http://HeartMDPhD.com/Doomedsatan <>< May dear neighbors, friends, and brethren have a blessedly wonderful 2008th year since the birth of our LORD Jesus Christ as the Son of Man ... ... by being hungrier: http://TruthRUS.org/KnowingGOD Hunger is wonderful: http://HeartMDPhD.com/Hunger It's how we know what GOD wants, which is what is good. Yes, hunger is our knowledge of good versus evil that Adam and Eve paid for with their and our immortal lives. Those who suffer from the powerful delusion predicted by the prophecy of 2 Thessalonians 2:9-11 would deny this and perish ( gone !!! ) forever ... http://HeartMDPhD.com/Convicts/CrazyOne http://HeartMDPhD.com/Convicts/CrazyTwo http://HeartMDPhD.com/Convicts/CrazyThree http://HeartMDPhD.com/Convicts/CrazyFour http://HeartMDPhD.com/Convicts/Bob ... gone: http://YouTube.com/watch?v=Qb6d_z5C35E Such will be the demise of all those who refuse to know **and** love the truth, Who is LORD Jesus Christ: http://HeartMDPhD.com/Love/TheTruth Be hungry... be healthy... be hungrier... be blessed: http://HeartMDPhD.com/HolySpirit/BeBlessed "Blessed are you who hunger NOW... ... for you will be satisfied." -- LORD Jesus Christ (Luke 6:21) Amen. http://HeartMDPhD.com/HolySpirit/Luke6_21 A simple parable for the wise and discerning: http://HeartMDPhD.com/Parable Be hungry... be healthy... be hungrier... be euglycemic: http://TheWellnessFoundation.com/BeHealthy Prayerfully in the infinite power and might of the Holy Spirit, Andrew <>< -- Andrew B. Chung, MD/PhD Lawful steward of http://EmoryCardiology.com A latter-day disciple of the KING of kings and LORD of lords. http://HeartMDPhD.com/HolySpirit/DiscipleNow > "Tecknomage" >> >> My personal experience, and from what I've read, is any product using >> PROCESSED FLOUR is high in carbs, therefore bad for diabetics. There is *no* food that is "bad for diabetics" just because of diabetes. YOU may not be able to cope with certain carbs, but others have different reactions & different medical regimens. Much of it is about portion control, too. bj bj said... >> "Tecknomage" >>> [quoted text clipped - 6 lines] > portion control, too. > bj bj, I couldn't agree more about portion control. That AND keeping meticulous food records in diet software of some kind, to assist in daily food planning or using dietary supplements, as needed. AND eating minimally processed or all-natural (additive/hormone/food dye/preservative free, etc.) foods will always be most beneficial to everyone, not just diabetics. My past quarter dietary profile: Fats 37% (highest in Mono-unsat. fat / zero trans fat) Carbs: 36% Protein: 27% Doc did advise me on diagnosis to switch to whole grain/low sugar for carbs, which I did without question. Best, Andy Minimally Processed Man & Broken Record  SignatureT2 HBP Gout :) >> "Tecknomage" >>> [quoted text clipped - 5 lines] > reactions & different medical regimens. Much of it is about portion > control, too. I don't believe that high fructose corn syrup is good for diabetics. But I also don't believe it is good for anyone. >>> "Tecknomage" >>>> [quoted text clipped - 8 lines] > I don't believe that high fructose corn syrup is good for diabetics. But > I also don't believe it is good for anyone. IMO that comes under the heading of it's not bad for diabetics just because of diabetes. Like a lot of things, not that good of an idea for anyone. bj >>>> "Tecknomage" >>>>> [quoted text clipped - 12 lines] > because of diabetes. Like a lot of things, not that good of an idea for > anyone. It has been shown to cause heart damage to diabetics. On Mar 21, 9:53 am, "Szczepan Bialek" <sz.bia...@wp.pl> wrote:Animal and plants starch << ??? On Mar 21, 9:53 am, "Szczepan Bialek" <sz.bia...@wp.pl> wrote:The animal starch is in backed yeast (the animal starch is also in alga and mushrooms << Starch is from plants .. only from plants .. yeast is not an animal .. algae is not an animal and mushrooms are not an animal .. an animal has .. lungs .. just like YOU .. the animal. Write that down .. Who loves ya. Tom Jesus Was A Vegetarian! http://tinyurl.com/2r2nkh Man Is A Herbivore! http://tinyurl.com/a3cc3 DEAD PEOPLE WALKING http://tinyurl.com/zk9fk > "Tecknomage" > [quoted text clipped - 14 lines] > healthy. > S* On Mar 21, 9:53 am, "Szczepan Bialek" <sz.bia...@wp.pl> wrote:Animal and plants starch << ??? On Mar 21, 9:53 am, "Szczepan Bialek" <sz.bia...@wp.pl> wrote:The animal starch is in backed yeast (the animal starch is also in alga and mushrooms << Starch is from plants .. only from plants .. yeast is not an animal .. algae is not an animal and mushrooms are not an animal .. an animal has .. lungs .. just like YOU .. the animal. Write that down .. Who loves ya. Tom Jesus Was A Vegetarian! http://tinyurl.com/2r2nkh Man Is A Herbivore! http://tinyurl.com/a3cc3 DEAD PEOPLE WALKING http://tinyurl.com/zk9fk > "Tecknomage" > [quoted text clipped - 14 lines] > healthy. > S* On Mar 21, 9:53 am, "Szczepan Bialek" <sz.bia...@wp.pl> wrote:Animal and plants starch << ??? On Mar 21, 9:53 am, "Szczepan Bialek" <sz.bia...@wp.pl> wrote:The animal starch is in backed yeast (the animal starch is also in alga and mushrooms << Starch is from plants .. only from plants .. yeast is not an animal .. algae is not an animal and mushrooms are not an animal .. an animal has .. lungs .. just like YOU .. the animal. In English and in Polish is athe term "glycogen" (liver starch or animal starch). Alga, mushrooms and yeast are not an animals. They are not plants also. They are parasites. It is good to know that.If you know that it is obvious why people prefer truffle more than potato. Plant starch are have different grain size. People prefer that with very small size. Such are in rice and oats. S* On Mar 22, 1:32 am, "Szczepan Bialek" <sz.bia...@wp.pl> wrote:In English and in Polish is athe term "glycogen" (liver starch or animal starch). << "glycogen is starch" .. ? Glycogen is .. glycogen. Starch is .. starch . Glycogen is a breakdown product OF .. starch. Some BELIEVE glycogen is starch and call them the "same thing" .. but .. in FACT .. starch is starch and glycogen is glycogen and NEVER the .. twain .. shall .. meet .. No matter how may people .. say it .. Who loves ya. Tom Jesus Was A Vegetarian! http://tinyurl.com/2r2nkh Man Is A Herbivore! http://tinyurl.com/a3cc3 DEAD PEOPLE WALKING http://tinyurl.com/zk9fk > On Mar 21, 9:53 am, "Szczepan Bialek" <sz.bia...@wp.pl> wrote:Animal > and plants starch << [quoted text clipped - 18 lines] > small size. Such are in rice and oats. > S* On Mar 22, 7:20 am, ironjustice <teamtan...@hotmail.com> wrote:"glycogen is starch" .. ? Glycogen is .. glycogen. Starch is .. starch . << An analogy here would be .. I put you in a sleeping bag .. film you getting into the sleeping bag and zipping it UP over your head. Now I take a baseball bat and beat this bag with you IN it until it is a bag of .. mush. Everyone seen you get into the bag .. and everyone KNOWS you are in the bag .. but .. both of us KNOW .. it ain't REALLY .. you .. IN the bag anymore .. Is it .. Something .. that might ... maybe .. **resemble** you .. but it is NO .. longer .. you .. Who loves ya. Tom Jesus Was A Vegetarian! http://tinyurl.com/2r2nkh Man Is A Herbivore! http://tinyurl.com/a3cc3 DEAD PEOPLE WALKING http://tinyurl.com/zk9fk > On Mar 22, 1:32 am, "Szczepan Bialek" <sz.bia...@wp.pl> wrote:In > English and in Polish is athe term "glycogen" (liver starch or animal [quoted text clipped - 47 lines] > > - Show quoted text - "ironjustice" >Glycogen is .. glycogen. >Starch is .. starch . OK. In plants is starch. In alga, mushrooms and yeasts is glycogen. So in leavended bread is starch and glycogen. In short only starch. S* OK. In plants is starch. In alga, mushrooms and yeasts is glycogen. So in leavended bread is starch and glycogen. In short only starch. S* << Back to the algae .. again .. eh .. Sooo .. what makes you believe algae is NOT a .. plant .. ? I thought mushrooms were a .. fungus .. I don't really think a fungus is a parasite .. it can BE .. parasitic .. as in "acitng LIKE a parasite" .. but it might well be .. growing .. like a plant .. ON .. another plant .. just like .. plants .. do .. And yeast I think is considered to be .. not .. starch .. but a .. ? .. or more to the CORRECT wording .. parasitic .. **qualitiies** .. ? Unless you consider .. malaria and a mushroom to BE the .. same .. ? Algae and TB to be the same .. ? Etc .. ? Who loves ya. Tom Jesus Was A Vegetarian! http://tinyurl.com/2r2nkh Man Is A Herbivore! http://tinyurl.com/a3cc3 DEAD PEOPLE WALKING http://tinyurl.com/zk9fk On Mar 22, 11:01 am, ironjustice <teamtan...@hotmail.com> wrote:Algae and TB to be the same .. ? << Whoops .. Chagas .. and algae .. ? Who loves ya. Tom Jesus Was A Vegetarian! http://tinyurl.com/2r2nkh Man Is A Herbivore! http://tinyurl.com/a3cc3 DEAD PEOPLE WALKING http://tinyurl.com/zk9fk > OK. In plants is starch. In alga, mushrooms and yeasts is glycogen. > So in leavended bread is starch and glycogen. In short only starch. [quoted text clipped - 29 lines] > > DEAD PEOPLE WALKINGhttp://tinyurl.com/zk9fk On Mar 22, 11:12 am, ironjustice <teamtan...@hotmail.com> wrote:Chagas and algae .. ? It looks like algae kills the parasite .. the true .. parasite .. the one where they get their parasitical **qualities** FROM . The **analogous** .. parasite .. or in the same .. analogy .. glycogen and starch have similar **qualities** but are NOT .. the same. IE: algae and chagas "Decreased significantly the infection rate of host cells" English Title: Inhibitory action of marine algae extracts on the Trypanosoma cruzi dihydroorotate dehydrogenase activity and on the protozoan growth in mammalian cells. Personal Authors: Nara, T., Kamei, Y., Tsubouchi, A., Annoura, T., Hirota, K., Iizumi, K., Dohmoto, Y., Ono, T., Aoki, T. Author Affiliation: Department of Molecular and Cellular Parasitology, Juntendo University School of Medicine, Hongo 2-1-1, Bunkyo-ku, Tokyo 113-8421, Japan. Editors: No editors Document Title: Parasitology International, 2005 (Vol. 54) (No. 1) 59-64 Abstract: Trypanosoma cruzi, the causative agent of Chagas' disease, replicates in mammalian cells and relies on the de novo pyrimidine biosynthetic pathway that supplies essential precursors for nucleic acid synthesis. The protozoan dihydroorotate dehydrogenase (DHOD), the fourth enzyme of the pathway catalyzing production of orotate from dihydroorotate, markedly differs from the human enzyme. This study was thus aimed to search for potent inhibitors against T. cruzi DHOD activity, and a number of methanol extracts prepared from green, brown, and red algae were assayed. The extracts from two brown algae, Fucus evanescens and Pelvetia babingtonii, yielded 59 and 58% decrease in the recombinant DHOD activity, respectively, at the concentration of 50 µg/ml. Inhibition by these extracts was noncompetitive with respect to dihydroorotate, with apparent Ki values of 35.3±5.9 and 10.3±4.4 µg/ ml, respectively. Further, in an in vitro T. cruzi - HeLa cell infection system, ethanol-reconstituted F. evanescens and P. babingtonii extracts at the concentration of 1 µg/ml, respectively, decreased significantly the infection rate of host cells and the average parasite number per infected cell. These results imply that F. evanescens and P. babingtonii contain inhibitor(s) against the T. cruzi DHOD activity and against the protozoan infection and proliferation in mammalian cells. Identification of inhibitor(s) in these two brown algae and further screening of other marine algae may facilitate the discovery of new, anti-trypanosomal lead compounds. Publisher: Elsevier About CAB Abstracts CAB Abstracts is a unique and informative resource covering everything from Agriculture to Entomology to Public Health. In April 2006 we published our 5 millionth abstract, making it the largest and most comprehensive abstracts database in its field. There are numerous records and resources related to this abstract in the CAB Abstracts database. At this time, your institution does not subscribe to CAB Direct so you cannot access them. To find out more about this exciting resource, and how to subscribe, please click here. CAB Abstracts contains a wealth of information on the following items that are related to the abstract above: Who loves ya. Tom Jesus Was A Vegetarian! http://tinyurl.com/2r2nkh Man Is A Herbivore! http://tinyurl.com/a3cc3 DEAD PEOPLE WALKING http://tinyurl.com/zk9fk > On Mar 22, 11:01 am, ironjustice <teamtan...@hotmail.com> wrote:Algae > and TB to be the same .. ? << [quoted text clipped - 47 lines] > > - Show quoted text - "ironjustice" >Back to the algae .. again .. eh .. >Sooo .. what makes you believe algae is NOT a .. plant .. ? I do not belive. What are plants, what are parasites and what are animals is in Biology by C. A. Villee. S* On Mar 23, 8:26 am, "Szczepan Bialek" <sz.bia...@wp.pl> wrote:> I do not belive. What are plants, what are parasites and what are animals is in Biology by C. A. Villee. S* << Is algae a plant? - Botany Forum - GardenWebAlgae is a plant ... in the past they were all considered to share a common ancestor ( monophyletic ) so were all grouped in the Plant kingdom ... today ... forums.gardenweb.com/forums/load/botany/msg0812153426748.html Who loves ya. Tom Jesus Was A Vegetarian! http://tinyurl.com/2r2nkh Man Is A Herbivore! http://tinyurl.com/a3cc3 DEAD PEOPLE WALKING http://tinyurl.com/zk9fk > "ironjustice" > [quoted text clipped - 4 lines] > in Biology by C. A. Villee. > S* Is algae a plant? - Botany Forum - GardenWebAlgae is a plant ... in the past they were all considered to share a common ancestor ( monophyletic ) so were all grouped in the Plant kingdom ... today ... forums.gardenweb.com/forums/load/botany/msg0812153426748.html "ironjustice" , "Szczepan Bialek" >. What are plants, what are parasites and what are animals is in Biology by >C. A. Villee. S* << Is algae a plant? - Botany Forum - GardenWebAlgae is a plant ... in the past they were all considered to share a common ancestor ( monophyletic ) so were all grouped in the Plant kingdom ... today .. In this group it is important to know that alga, mushroom and yeast contain glycogen (the same is in liver). In them no starch. Authorities can considered them how they want. S* On Mar 24, 8:44 am, "Szczepan Bialek" <sz.bia...@wp.pl> wrote:In this group it is important to know that alga, mushroom and yeast contain glycogen (the same is in liver). In them no starch.<< "A re-examination of the taxonomy of these species is warranted." Physiologia Plantarum Volume 60 Issue 4 Page 547-551, April 1984 Steven L. Bressler, B. J. D. Meeuse (1984) Starch in prasinophycean algae Physiologia Plantarum 60 (4) , 547-551 doi:10.1111/j. 1399-3054.1984.tb04925.x Abstract Starch in prasinophycean algae Steven L. Bressler11Dept of Botany, Univ. of Washington, Seattle, WA, 98195, U.S.A. and B. J. D. Meeuse11Dept of Botany, Univ. of Washington, Seattle, WA, 98195, U.S.A.1 Dept of Botany, Univ. of Washington, Seattle, WA, 98195, U.S.A. - DNSA, 2,4-dinitrosalicylie acid. Abstract Reserve products isolated from three species of prasinophycean algae: Pyramimonas parkeae Norris and Pearson, Pyramimonas amylifera Conrad and Platymonas tetrathele West were compared. Three pieces of experimental evidence indicate that the reserve product of each of the species analyzed is a true starch. (I) There is no essential difference between the light absorption curve for the complex formed between corn starch and iodine and the corresponding curves for the algal products. (2) The β-amylase breakdown limit of these compounds is very close to that of corn starch. (3) The X-ray diffraction diagrams produced by the reserve material from Pyramimonas parkeae and Platymonas tetrathele is a so-called A- spectrum characteristic of cereal starches while the diagram produced by grains from Pyramimonas amylifera corresponds to the B-spectrum typical for tuber starches. The dissimilarity between the X-ray diagrams produced by the starches from the Pyramimonas species suggests that a re-examination of the taxonomy of these species is warranted. -------------------------------------------------------------------------------- http://tinyurl.com/2g4jhl State of Mushroom Nutrition Research 2003-2004 The study analyzed white button, crimini, Portabella and enoki in both raw or cooked form, maitake and shiitake in cooked form only at different stages of maturity for their chemical components, with an emphasis on carbohydrates, dietary fiber, chitin and vitamin D. On a dry matter basis, resistant starch and chitin contributed significantly to the total dietary fiber. Resistant starch ranged from 12.3% in 1ststage raw white button mushrooms to 26.3% in 1st stage cooked Portabellas. ---------------------------------------------- Who loves ya. Tom Jesus Was A Vegetarian! http://tinyurl.com/2r2nkh Man Is A Herbivore! http://tinyurl.com/a3cc3 DEAD PEOPLE WALKING http://tinyurl.com/zk9fk > "ironjustice" > , "Szczepan Bialek" [quoted text clipped - 14 lines] > Authorities can considered them how they want. > S* "ironjustice" Abstract Reserve products isolated from three species of prasinophycean algae: Pra.. meens not now. S* > "ironjustice" > [quoted text clipped - 3 lines] > Pra.. meens not now. > S* MEEN means ???? i meant to mean meen means not now!!! ???? i think thats it!!! cheers boooooobyD >> "ironjustice" >> [quoted text clipped - 9 lines] >cheers >boooooobyD Careful about correcting someone's English when they are communicating with others, if you know what I mean. Donn >> Effect of Bread Containing Resistant Starch on Postprandial Blood >> Glucose Levels in Humans [quoted text clipped - 39 lines] > bakery (Julian, CA, near San Diego) bakes home made wheat bread that > is 2g carbs/slice and a wheat raisin bread at 3g carbs/slice. That doesn't make sense. In the first place, it makes no sense to say that because something is high in carbohydrates, it's bad for diabetics, because there are carbohydrates in food which are completely indigestible. Look on a "Nutrition Facts" panel. "Dietary Fiber" appears under the "Total Carbohydrate" category. Dietary fiber is not bad for diabetics. Second, wheat grains are mostly starch. I don't know what's in those breads you mentioned, but in general eating bread while trying to avoid starch makes no sense. Why not spread your jam on cardboard instead? SignatureMarshall Price of Miami Known to Yahoo as d021317c >>> Effect of Bread Containing Resistant Starch on Postprandial Blood >>> Glucose Levels in Humans [quoted text clipped - 51 lines] >breads you mentioned, but in general eating bread while trying to avoid >starch makes no sense. Why not spread your jam on cardboard instead? Cardboard? Hmm, sounds like a test, for sure! Donn "Marshall Price" > Second, wheat grains are mostly starch. I don't know what's in those > breads you mentioned, but in general eating bread while trying to avoid > starch makes no sense. You are talking about the short bread. The leavended bread is qute different. During preparing the yeast eat the starch and next we eat backed yeasts. The yeasts contain glicogen (like in liver). S* > "Marshall Price" >> Second, wheat grains are mostly starch. I don't know what's in those [quoted text clipped - 6 lines] > liver). > S* Shortbread is bread which is rich in fat, also known as shortening. It's usually sweet, too. The fat is usually butter, and sometimes it contains vanilla and almond flavoring. My favorite shortbread is Marshall's (!), made in Scotland. Bread made without leavening is called unleavened bread. As for glycogen, I find it hard to believe that there's much of it in any kind of bread. The reason yeast is added to bread is because it gives off carbon dioxide, which creates bubbles in the dough. Baking soda (or baking powder, which contains baking soda) can be substituted for yeast, and also gives off carbon dioxide. I could look it up, but as far as I know, yeast doesn't contain much carbohydrate. I have a bottle of brewer's yeast here which doesn't have a "Nutrition Facts" panel, but does say "Contains no ... starch...." According to my nutrition textbook, baker's yeast (a package of dry active yeast) weighs 7g, and contains 3g of protein, 3g of carbohydrate, and 1g of dietary fiber. (So about two thirds of its carbohydrate could be sugar, starch, or glycogen.) Brewer's yeast (1 Tbs dry) weighs 8g and contains 3g of protein, 3g of carbohydrate, and 3g of dietary fiber, so its carbohydrate may consist entirely of fiber. Under a discussion of glycogen, it says, "Glycogen is a storage form of energy in the animal body; starches play that role in plants; and the fibers of plants serve as structural elements in stems, trunks, roots, leaves, and skins. Both glycogen and starch are built of glucose units, but they are linked together differently. The fibers are composed of a variety of monosaccharides and other carbohydrate derivatives. "Glycogen is found only to a limited extent in meats and not at all in plants. [footnote: Glycogen in animal muscles rapidly hydrolyzes after slaughter.] For this reason, glycogen is not a significant food source of carbohydrate, but it does perform an important role in the body." There's more, but it's irrelevant. (Incidentally, brewer's yeast contains tyramine, so people taking MAO inhibitors should avoid it, but baker's yeast doesn't.) If I recall correctly, baker's yeast needs sugar on which to grow, but I'm not sure whether it can use starch or not. I suspect that once it becomes active, it may convert starch to sugar. I'd have to look it up in a cookbook. In any case, by the time bread is baked, I doubt there's much yeast at all in it. Small amounts of yeast can produce a lot of carbon dioxide. The carbohydrate in bread is mainly the same starch that was originally present in the wheat, and hasn't undergone any chemical change. (As I understand it.) SignatureMarshall Price of Miami Known to Yahoo as d021317c > Bread made without leavening is called unleavened bread. I am not fluent in Engilis. > As for glycogen, I find it hard to believe that there's much of it in any > kind of bread. Yes. You are right if you say "there is". But 100 years ago bread grown thru 24 hours and "there was" much of it. > The reason yeast is added to bread is because it gives off carbon dioxide, > which creates bubbles in the dough. Baking soda (or baking powder, which > contains baking soda) can be substituted for yeast, and also gives off > carbon dioxide. Such bread is PHYSICALLY simmilar to leavened. > I could look it up, but as far as I know, yeast doesn't contain much > carbohydrate. I have a bottle of brewer's yeast here which doesn't have a > "Nutrition Facts" panel, but does say "Contains no ... starch...." " (So about two thirds of its carbohydrate could be sugar, starch, or glycogen.)". Cellulose is also carbs. > According to my nutrition textbook, baker's yeast (a package of dry active > yeast) weighs 7g, and contains 3g of protein, 3g of carbohydrate, In form of glycogen. > and 1g of dietary fiber. (So about two thirds of its carbohydrate could > be sugar, starch, or glycogen.) Brewer's yeast (1 Tbs dry) weighs 8g and [quoted text clipped - 5 lines] > "Glycogen is a storage form of energy in the animal body; starches play > that role in plants; Any nutrition book did not mention that alga. mushroom and yeast contain glycogen. > and the fibers of plants serve as structural elements in stems, trunks, > roots, leaves, and skins. Both glycogen and starch are built of glucose > units, but they are linked together differently. This and the grain size of starch decide what is easier digest. > The fibers are composed of a variety of monosaccharides and other > carbohydrate derivatives. > > "Glycogen is found only to a limited extent in meats High quantity is in liver. >and not at all in plants. Alga. mushroom and yeast are parasites. >[footnote: Glycogen in animal muscles rapidly hydrolyzes after slaughter.] >For this reason, glycogen is not a significant food source of carbohydrate, [quoted text clipped - 6 lines] > If I recall correctly, baker's yeast needs sugar on which to grow, but I'm > not sure whether it can use starch or not. 100 years ago yeast use starch only. > I suspect that once it becomes active, it may convert starch to sugar. > I'd have to look it up in a cookbook. Probably. But that are details. > In any case, by the time bread is baked, I doubt there's much yeast at all > in it. Small amounts of yeast can produce a lot of carbon dioxide. The > carbohydrate in bread is mainly the same starch that was originally > present in the wheat, and hasn't undergone any chemical change. (As I > understand it.) You are right if you are talking about nowadays bread. If backer add sugar yeast do need work on starch. You know now that: "Any nutrition book did not mention that alga. mushroom and yeast contain glycogen". Now you understand why in France pigs prefer to find truffle than potato. All animals eat fermented starch. Some have special equipment in their digestive tract. People do it externally. Todays bread is an exception. S* >> As for glycogen, I find it hard to believe that there's much of it in any >> kind of bread. > > Yes. You are right if you say "there is". But 100 years ago bread grown thru > 24 hours and "there was" much of it. I don't understand. Do you mean that 100 years ago, bread was made by giving the dough 24 hours to rise, and therefore the bread contained a lot of glycogen? If so, can you present any evidence, and also explain why you are discussing it today? >> According to my nutrition textbook, baker's yeast (a package of dry active >> yeast) weighs 7g, and contains 3g of protein, 3g of carbohydrate, > > In form of glycogen. That's the main question. Why do you say it's glycogen? >> and 1g of dietary fiber. (So about two thirds of its carbohydrate could >> be sugar, starch, or glycogen.) Brewer's yeast (1 Tbs dry) weighs 8g and [quoted text clipped - 8 lines] > Any nutrition book did not mention that alga. mushroom and yeast contain > glycogen. I don't understand this either. Do you mean that no textbooks on human nutrition discuss this issue? >> and the fibers of plants serve as structural elements in stems, trunks, >> roots, leaves, and skins. Both glycogen and starch are built of glucose [quoted text clipped - 8 lines] > > High quantity is in liver. That's right, but when you eat liver, you don't get much in your diet, because it's rapidly hydrolized, according to the footnote. >> and not at all in plants. > > Alga. mushroom and yeast are parasites. In bread-making, the yeast doesn't harm any living organisms, so it doesn't act as a parasite. >> [footnote: Glycogen in animal muscles rapidly hydrolyzes after slaughter.] >> For this reason, glycogen is not a significant food source of carbohydrate, [quoted text clipped - 8 lines] > > 100 years ago yeast use starch only. I'd like to know why you say that. >> In any case, by the time bread is baked, I doubt there's much yeast at all >> in it. Small amounts of yeast can produce a lot of carbon dioxide. The [quoted text clipped - 4 lines] > You are right if you are talking about nowadays bread. If backer add sugar > yeast do need work on starch. We are talking about making bread now, but let's discuss any method you like. Surely we can still make bread by ancient methods, assuming suitable varieties of yeast are available. > You know now that: "Any nutrition book did not mention that alga. mushroom > and yeast contain glycogen". As I mentioned above, I don't understand that statement. > Now you understand why in France pigs prefer to > find truffle than potato. No, I don't. They are rewarded for finding truffles, not potatoes. They get all the food they need at home, and so do truffle-hunting dogs. > All animals eat fermented starch. Some have special equipment in their > digestive tract. People do it externally. Todays bread is an exception. That's an incredible statement. Jellyfish are animals. Where do they get fermented starch, and where are their digestive tracts? SignatureMarshall Price of Miami Known to Yahoo as d021317c > I don't understand. Do you mean that 100 years ago, bread was made by > giving the dough 24 hours to rise, and therefore the bread contained a lot > of glycogen? If so, can you present any evidence, and also explain why > you are discussing it today? It is good to know the full truth. The margarine was made for 200 years from beef fat and was healthy. Todays is made from rafined plant oils and is not healthy. Name is the same. Bread which contained glycogen was healthy Todays bread has the same name. >>> According to my nutrition textbook, baker's yeast (a package of dry >>> active yeast) weighs 7g, and contains 3g of protein, 3g of carbohydrate, >> >> In form of glycogen. > > That's the main question. Why do you say it's glycogen? " I have a bottle of brewer's yeast here which doesn't have a "Nutrition Facts" panel, but does say "Contains no ... starch...." Do you mean that are "textbooks on human nutrition discuss this issue?" >> Alga. mushroom and yeast are parasites. > > In bread-making, the yeast doesn't harm any living organisms, so it > doesn't act as a parasite. I do not write textbooks. >>> If I recall correctly, baker's yeast needs sugar on which to grow, but >>> I'm not sure whether it can use starch or not. >> >> 100 years ago yeast use starch only. > > I'd like to know why you say that. Now yeast produces CO2. Early reworked starch into glycogen. > We are talking about making bread now, but let's discuss any method you > like. Surely we can still make bread by ancient methods, assuming > suitable varieties of yeast are available. Now people should eat the animal products. > No, I don't. They are rewarded for finding truffles, not potatoes. They > get all the food they need at home, and so do truffle-hunting dogs. And what prefer people: truffles or potatoes? >> All animals eat fermented starch. Some have special equipment in their >> digestive tract. People do it externally. Todays bread is an exception. > > That's an incredible statement. Jellyfish are animals. Where do they get > fermented starch, and where are their digestive tracts? Maybe that jellyfish eat alga. I do not know. I was thinking about mammals. S* |
Reply to this Message |
 Sign In
 Join
 My Latest Posts My Monitored Threads My Blog My Photo Gallery My Profile My Homepage Start New Thread Enable EMail Alerts Rate this Thread
|
©2008 Advenet LLC Privacy Policy - Terms of Use
This website includes both content owned or controlled by Advenet as well as content owned or controlled by third parties.