Posted on 10/21/2010 1:12:38 PM PDT by decimon
Eating whole grains instead of refined grains may have benefits for your waistline, a new study suggests.
Adults who ate three or more servings of whole grains per day, and limited their refined grains to less than one serving per day, had 10 percent less belly fat than those who did not follow this diet, study researcher Nicola McKeown, a scientist with the USDA Human Nutrition Researcher Center on Aging at Tufts University, said in a statement.
For comparison, a slice of 100 percent whole wheat bread or a half-cup of oatmeal constitutes one serving of whole grains, and a slice of white bread or a half-cup of white rice represents a serving of refined grains, she said.
The findings held true even after the researchers accounted for other facts that may have influenced the results, such as the participants' smoking, alcohol intake, fruit and vegetable intake, percentage of calories from fat and physical activity.
The study involved 2,834 men and women, ages 32 to 83, who filled out questionnaires about their diet. The participants also underwent body scans to determine their fat distribution - researchers measured how much fat was around the belly, so-called visceral fat, and how much was found in other parts of the body under the skin, known as subcutaneous fat.
Visceral fat is thought to be worse for you than subcutaneous fat. Previous work has linked belly fat with the development of metabolic syndrome, a cluster of symptoms including hypertension, unhealthy cholesterol levels and insulin resistance, which can develop into cardiovascular disease or Type 2 diabetes.
(Excerpt) Read more at news.yahoo.com ...
We also eat lots of eggs, whole milk, cook with olive oil, lard, and real butter (no margarine), and eat our fill of good fatty beef and pork...along with all kinds of great veggies straight out of the garden.
Haven’t felt this healthy in years. I’ve probably shed at least twenty pounds. I’m back to what I weighed when I was in my early twenties. Which was quite a long time ago. :-)
I am experimenting by cutting out as much HFCS as possible. Don’t know if it’s working, but the food tastes better.
Why of course they do, that's where the virility, charm and super strength come from.
Some of the benefits do get boiled off in the processing, and corona rays in Latin American countries leach out some of the omega dos equis, so to be safe, double the usual 6 doses per day, and half rack on weekends.
“Adults who ate three or more servings of whole grains per day, and limited their refined grains to less than one serving per day, had 10 percent less belly fat than those who did not”
They’ll also die of starvation 10 percent quicker if Obama’s dream for our economy comes true!
It also upsets me on low budget days when I only have enough left in the house to make some bread.
Yeah, that too....problem is they mix “grains” with “corn syrup” etc....and call it whole grain bread.
The Walmart we shop at used to stock the twenty five pound bags of Montana Wheat, but unfortunately have stopped doing so. So I asked one of the other supermarkets to get it for me, which they are doing. Fourteen bucks a bag. Really cheap. Just grind it as you need it.
From personal experience, their research is complete crap. As a fitness and diet nut I can confirm that grains cause weight gain. A bowl of oatmeal in the morning is plenty of grain for any individual. Stick with complex carbohydrates, fat, protein, and avoid starches and watch the weight fall away. Runners need more complex carbs but should get them from vegetables and low GI fruit.
Insulin spikes are commonly caused from grain (grain is easily converted into glucose) intake and that causes your body to store fat.
Whole wheat contains complex carbohydrates and protein.
Oats is for horses.
:-)
How does one properly define “less than one serving of refined carbohydrates” for the purposes of this study? Methinks that no servings of refined carbs per day would almost certainly have a huge impact on reducing visceral fat. It looks like the researchers are interested in advocating for the benefits of whole wheat without correctly identifying the significance of NO REFINED CARBS.
It must be scaring ADM. Have you seen the commercials where they defend corn syrup sweeteners?
Sugar is sugar they say, like that makes it the same thing.
Hmmm, cane sugar versus modified high fructose corn syrup.
Yep sounds like the same thing.
Remember the old TV commercial where they made fun of people who said, “motor oil is motor oil”!
We need a commercial to dispute the myth of goodness for corn syrup.
There is something interesting I noticed. Powerade. It was always said you have to really be thirsty to like the taste. I used to. Last Sunday, I was very thirsty and it was the only drink around. How nasty it tasted!
How about whole grain alcohol?
I hear you. Meats are more expensive these days and our household has had to adapt (we buy our meat from a farmer by the quarter and freeze it). Fortunately green leafy vegetables aren’t too expensive and low carb dieters eat lots of them.
Cracked wheat ie flour and most of the pre-made bread at the store has a GI index of roughly 50 compared to broccoli at 15. You should not exceed a GI of 100 in a day if your goal is to lose fat.
I can see less. We are doing that for my son with ADD, but to cut out All. Ick! The people I know who have to be gluten free hate it.
I like to order my flour and bread machine flour at North Dakota Mill and Elevator.
https://www.ndmill.com/store/prodpage.cfm
I was on a very low carb diet for a couple of years. If you have health problems it’s not hard to get motivated to stay on it. Now my matienance is just low carb. No carb is not fun (all sugar, rice ,cake, bread, corn, grains, spaghetti etc are no-nos). I did it for health reasons (diabetes).
Yup, same thing. Your body cannot tell where sugar comes from once it is absorbed. Sugar from a cupcake or a coke is just as nutritious as that from orange juice.
Hmmm, cane sugar versus modified high fructose corn syrup.
Yep sounds like the same thing.
Yup, same thing. Unless you can show us that fructose and glucose from sucrose is structurally different than fructose and glucose from high fructose corn syrup.
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