"Correct; also dairy products have a low glycemic index, and diets
rich in such foods tend to lower the risk of diabetes and obesity
if they are also low in fat. It is likely that a high percentage of
people who eat lots od dairy products also consume other low gycemic
index foods. The study would have been more revealing if the weight of"

Gi is not relevant here.  The question was that when people use milk
products which forms of them are related to lower risk and low fat was the
conclusion.  Added fats tend to increase gi so the low fat forms might in
principle actually have a higher gi' without doing the tests of course.  

It is not logical nor supported by evidence your conclusion about food
choices.  Looking at the full news item, it is almost certain that weight
was a standard part of the data collected.

calyps...@voyager.net wrote:

Why do we not ask an expert about carbs and diabetes? How about a Type
1 diabetic who almost died on the ADA diet and who now has a medical
practise and has *successfully* treated Type two diabetics for years
and years.

I'd trust him before I trust any researcher friggin' with test tubes or
surveys all day long.

http://www.amazon.com/exec/obidos/tg/detail/-/0316099066/qid=1115838417/sr=8-1/r
ef=pd_csp_1/102-7164220-6356113?v=glance&s=books&n=507846

Dr. Bernstein's Diabetes Solution: The Complete Guide to Achieving
Normal Blood Sugars Revised & Updated
by Richard K. Bernstein

Read the reviews.

His approach is to cut carbs. Cutting carbs makes it possible for
diabetics to control blood glucose levels with minimal insulin. And
cutting carbs will stop the progression of diabetes. In pre-diabetics
and metabolic-syndromes it can resolve all, if not most, of the
symptoms.

Let's see a doctor get the same results by increasing the consumption
of coffee or LOW FAT milk. That whole coffee or milk as a protector
from diabetes concept is pure un-adulterated bullshit. That you would
buy into it shows just how stupid educated people can be.

Not exposing ourselves to huge amounts of carbs is what protects us
from diabetes type 2.

TC

calyps...@voyager.net wrote:

http://www.defeatdiabetes.org/Articles/food040429.htm

Study Blames Corn Syrup for Rise of Diabetes in US
posted 04/29/04
Corn syrup and other refined foods may be much to blame for the huge
increase in type-2 diabetes in the United States over the past few
decade.

A study of nearly 100 years of data on what Americans eat show a huge
increase in processed carbohydrates, especially corn syrup, and a large
drop in the amount of fiber from whole grains, fruits and vegetables.
It parallels a spike in the number of cases of type-2 diabetes, caused
by the body's increasing inability to properly metabolize sugars.

"We are seeing this big jump in the number of calories," that people
are eating, Dr. Lee Gross, a family physician at the Inter-Medic
Medical Group in North Port, Florida, who led the study, said in a
telephone interview. "We tried to break down where are these calories
coming from? We have heard everyone debating is it because of fat, is
it because of carbohydrate and it is not really clear," Gross added.

"This shows the increase in the past 20 years is almost exclusively
carbohydrates and certainly corn syrup consumption has increased
dramatically." Gross said he was not "picking on the corn syrup
industry," but added, "It is hard to ignore the fact that 20 percent of
our carbohydrates are coming from corn syrup -- 10 percent of our total
calories."

An estimated 16 million Americans have type-2 diabetes, the sixth
leading cause of death overall. And many studies have linked a high
intake of refined carbohydrates and other foods with a high "glycemic
index" with the development of diabetes.

Foods with a high glycemic index cause a spike in insulin production.
Many experts agree that, over time, repeatedly eating foods in this
pattern can cause insulin resistance, which in turn leads to diabetes.

Writing in the American Journal of Clinical Nutrition, Gross and
colleagues said they used data from the U.S. Department of Agriculture
and Centers for Disease Control and Prevention to show that people have
eaten about the same amount of carbohydrates a day on average -- 500
grams -- since 1909. But instead of whole grains and vegetables, people
are getting more and more of those carbs in the form of processed
grains and sugars -- most of all, in corn syrup, they said.

Gross, with colleagues at the Harvard School of Public Health and the
CDC, found that starting in 1980, people started consuming steadily
more calories, with an average increase in total calories of 500
calories a day.

"Specifically, 428 calories (nearly 80 percent of the increase in total
energy) came from carbohydrates," they wrote. Gross said people are
probably not eating all those 500 calories. Some could be wasted. "It's
an estimate. It's hard to interpret," he said. But the trend was clear.
"During the same period, the prevalence of type-2 diabetes increased by
47 percent and the prevalence of obesity increased by 80 percent," they
wrote.

Audrae Erickson, President of the Corn Refiners Association, called the
report misleading.

"Diabetes rates are rising in many countries around the world that use
little or no high fructose corn syrup in foods and beverages, which
supports findings by the Centers for Disease Control and the American
Diabetes Association that the primary causes of diabetes are obesity,
advancing age and heredity," she said in a statement.
Dr. John White, Caloric Sweeteners Expert, on behalf of the Corn
Refiners Association states that " The authors have done a rigorous
job of reviewing food commodity availability data from 1909 to 1997.
Unfortunately, they lack basic knowledge about food commodities and
commit numerous and significant factual errors, including:

Incorrectly describing the composition of corn syrup. Corn syrups are a
family of liquid products containing a range of glucose
monosaccharides, oligosaccharides and polysaccharides;

Confusing corn syrup with high fructose corn syrup - the former
contains only free and bound glucose, the latter contains both glucose
and fructose;

Incorrectly describing the composition of high fructose corn syrup -
this product does not "largely consist of the monosaccharide fructose,"
rather it contains roughly equal amounts of glucose and fructose, as
does sucrose;

Failing to state that the consumption data attributed to high fructose
corn syrup actually represent total consumption data for all liquid
corn syrups and sweeteners - a family of products representing a wide
range of compositions and physical, functional and metabolic
properties;

Concerning metabolic results, high fructose corn syrup closely mirrors
sucrose; and

Incorrectly implying a distinction between sucrose and high fructose
corn syrup in insulin resistance, where none has ever been proven -
in fact, few studies have been conducted with high fructose corn syrup;
due to similarities in composition, it would be expected that high
fructose corn syrup would correlate strongly with sucrose.

Facts About High Fructose Corn Syrup

HFCS is virtually identical compositionally to table sugar;
HFCS and table sugar, both half fructose and half glucose, elicit a
similar glycemic response;
HFCS and table sugar are indistinguishable to the human body;
HFCS is a natural sweetener made from corn;
HFCS is safe to consume and can be part of a healthy, balanced diet.

Source: Diabetes In Control.com.

--

TC

Proteins that "survive digestion" are passed from the digestive system in
the usual manner. None are transported across the intestinal membranes. No
proteins get "encapsulated" by the homogenization process. Homogenization is
merely the breaking up of large fat globules into smaller ones that can
remain in suspension in the milk. How could a protein already too large to
get through the intestinal wall into the bloodstream make that transit if it
is made even larger by being "encapsulated" in fat?

Complete MISinformation is more accurate.

Can you find and document any people in the dairy industry who do not,
themselves, consume dairy products and feed them to their children? (People
with real milk allergy don't count.) If you were in the business of
consciously selling poison for profit, would you poison yourself as well?
Don't be silly.

--Rich