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Study: Eat "Good" Carbs for Health - Atkins alternative...



 
 
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  #11  
Old August 29th, 2004, 02:14 AM
Nancy Howells
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In article , "Ken Kubos"
wrote:

Study: Eat "Good" Carbs for Health
Rat research supports benefits of eating low-glycemic index foods
By Gabe Romain
Betterhumans Staff
8/27/2004 4:33 PM

Credit: National Cancer Institute
Not so simple: A new animal study undermines the idea that
all
carbs are bad by showing how complex, low-glycemic index carbohydrates
benefit health

Note to Atkins dieters: Not all carbs are evil. A diet containing
carbohydrates that are low in sugar or release sugar slowly can lead to
weight loss, reduced body fat and lower risk factors for chronic illneses
such as obesity, diabetes and cardiovascular disease, suggests a new
study
on rats.


Some stuff snipped for brevity...


Low-GI foods, such as whole grains, fruits, vegetables and nuts,
produce gradual rises in blood sugar and insulin levels, and have been
shown
to improve both glucose and lipid levels in people with diabetes. Low
GI-foods can also regulate body weight by virtue of their ability to
control
appetite and increase satiety.



Geez. Sounds like the Atkins diet to me. I mean, vegetables, nuts,
(some) fruits, (some) whole grains... I dunno.

What DO these people think the Atkins is... all bacon all the time?

--
Nancy Howells (don't forget to switch it, and replace the to send mail).
  #12  
Old August 30th, 2004, 12:51 PM
Martin W. Smith
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"Bob M" wrote:

[cut]


Really foolish .... the 1990's and 2000's Atkins books describe the
Glycemic index and cite foods high in glycemic index as the
carbohydrates to avoid.

Actually Atkins has a Glycemic loading index which combines the rate at
which blood sugar is increased along wtih the amount of drive to
increase the blood sugar.

So far, my reading hasn't uncovered a simple clear discussion of this
loading index...... but I assume Atkins wasn't really stupid.

Oh, now I see the viewpoint of some of these new "Researchers" or
"so-called researchers".

I found in metallurgy that you could find equally incompetent "so-called
researchers", so the diet field doesn't have a special monopoly.

Jim


Glycemic load is much, much better than glycemic index. For instance, I
starting looking into eating low carb because of eating brown rice, pasta
cooked al dente, and grapefruit, each of which is low on the glycemic
index. Nonetheless, they caused my blood sugar to skyrocket.

Anyone know how they calculate glycemic load? I assume it would be
something like:

(glycemic index/100) * grams per serving of carbs,

where "100" is the glycemic index for glucose (not white bread, which some
scales use). Obviously, the nebulous "serving" comes into play here as
well. Perhaps it should be done on 100g of product?


I think that is close if not entirely correct. the idea is that if you
eat a lot of a low GI carb, there will be a high GL, which will still
work against you.

 




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