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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
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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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