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Reader's Digest & Low Carb
This month's Reader's Digest (Australian Edition) features "Low Carb
Diets - The Verdict" as their Cover Story. It is a rather lightweight look at low carbing but is positive in agreeing that low carb diets work, and that low carbing (not extreme) has health benefits. I found it interesting that they had this to say: "It's no longer a matter of controversy whether low-carb diets can lead to weight loss", quoting Dr Eric Westerman, research Director of the Diet & Fitness Centre at Duke University in North Carolina. He went on to say that they do create short-term weight losses". They then reported on the 2003 study from the New England Journal of Medicine where they found that participants on a low-carb plan lost twice as much weight over six months as participants on standard low kilojoule/low fat plans, with the added bonus of healthier levels of cholesterol and blood fats. They also mention that at the twelve month stage, weight loss between the two methods had equaled. They attribute the weight loss to the fact that low carb means increased protein and protein in diet is more "filling" and hunger satisfying than carbohydrates. It makes people feel fuller. They also quote research from the University of Pennsylvania that suggests that with all diets, it is only the reduction of kilojoules/calories that induces weight loss. When a magazine like Reader's Digest features low carb as their cover story, with a positive slant, I find it unlikely that the low carb trend has "peaked" as so many media reports have suggested lately. They are *NOT* promoting Atkins or anything like it, they promoting a diet that allows sufficient carbs for good nutrition but cutting all unnecessary or refined carbs out of the diet. Interesting to see how other magazines follow up. Often a lead in Reader's Digest is picked up by quite a few other Titles. Regards David |
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One thing I found VERY interesting in the article was where they
acknowledged that glucose can be created from sources other than sugars and starches. They said "You may think that skimping on carbs will cut off your supply of blood glucose, but your body can extract glucose not only from carbs but through fat metabolim and even from dietary protein" They still advocated eating things that *I* cannot contemplate right now (although others might be fine with them) such as brown rice, rolled oats, whole-grain cereal, 100% wholewheat or multigrain breads, apples, pears, oranges, grapes, beans and lentils, but this is still a big improvement. I wouldn't advocate eating grapes and I will have to avoid most grains forever I suspect but this is not going to be true for all low-carbers. Aramanth |
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One thing I found VERY interesting in the article was where they
acknowledged that glucose can be created from sources other than sugars and starches. They said "You may think that skimping on carbs will cut off your supply of blood glucose, but your body can extract glucose not only from carbs but through fat metabolim and even from dietary protein" They still advocated eating things that *I* cannot contemplate right now (although others might be fine with them) such as brown rice, rolled oats, whole-grain cereal, 100% wholewheat or multigrain breads, apples, pears, oranges, grapes, beans and lentils, but this is still a big improvement. I wouldn't advocate eating grapes and I will have to avoid most grains forever I suspect but this is not going to be true for all low-carbers. Aramanth |
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I read somewhere that protein is converted to glucose at a 58% effectivity
level versus the 100% level of carbohydrates. The moral of the story being, I am guessing, that although you can eat "liberal" amounts of meat, be aware that 58% if it is converted to glucose. Placid "Aramanth Dawe" wrote in message ... One thing I found VERY interesting in the article was where they acknowledged that glucose can be created from sources other than sugars and starches. They said "You may think that skimping on carbs will cut off your supply of blood glucose, but your body can extract glucose not only from carbs but through fat metabolim and even from dietary protein" They still advocated eating things that *I* cannot contemplate right now (although others might be fine with them) such as brown rice, rolled oats, whole-grain cereal, 100% wholewheat or multigrain breads, apples, pears, oranges, grapes, beans and lentils, but this is still a big improvement. I wouldn't advocate eating grapes and I will have to avoid most grains forever I suspect but this is not going to be true for all low-carbers. Aramanth |
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I read somewhere that protein is converted to glucose at a 58% effectivity
level versus the 100% level of carbohydrates. The moral of the story being, I am guessing, that although you can eat "liberal" amounts of meat, be aware that 58% if it is converted to glucose. Placid "Aramanth Dawe" wrote in message ... One thing I found VERY interesting in the article was where they acknowledged that glucose can be created from sources other than sugars and starches. They said "You may think that skimping on carbs will cut off your supply of blood glucose, but your body can extract glucose not only from carbs but through fat metabolim and even from dietary protein" They still advocated eating things that *I* cannot contemplate right now (although others might be fine with them) such as brown rice, rolled oats, whole-grain cereal, 100% wholewheat or multigrain breads, apples, pears, oranges, grapes, beans and lentils, but this is still a big improvement. I wouldn't advocate eating grapes and I will have to avoid most grains forever I suspect but this is not going to be true for all low-carbers. Aramanth |
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They attribute the weight loss to the fact that low carb means increased
protein and protein in diet is more "filling" and hunger satisfying than carbohydrates. It makes people feel fuller. When are they going to understand that it's fat that is filling, not protein? Yvonne |
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They attribute the weight loss to the fact that low carb means increased
protein and protein in diet is more "filling" and hunger satisfying than carbohydrates. It makes people feel fuller. When are they going to understand that it's fat that is filling, not protein? Yvonne |
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Cailleachschilde wrote:
They attribute the weight loss to the fact that low carb means increased protein and protein in diet is more "filling" and hunger satisfying than carbohydrates. It makes people feel fuller. When are they going to understand that it's fat that is filling, not protein? Yvonne It is strange how different people perceive the same thing Yvonne? I have always found protein to be filling, but fat to be more satisfying to eat. I find my appetite very quickly sated with a lean steak, fish etc., but with carbs and fat, particularly together, I can can keep right on eating them; not because of hunger but because they taste good and don't seem to fill me. For instance, I like slow cooked pork spare ribs, seasoned with garlic, soy and ginger, and can eat them without stopping, but a much lesser quantity of lean pork fillet will cause me to stop eating as I feel full. I have to agree with their theory regarding protein. Regards David |
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