[carlo3b]

I really feel sorry for all of the small businesses that are getting caught in the center of these changes. Everyone continues to think of this as a fad. Empirical evidence aside, it is a seismic shift in 3 generations of accepted thought, bolstered by a medical community that has too much invested in their failed theories.. sad.

They could and really should change their ways, there are ways to bake LowCarb breads, and I know hundreds of dieters that would jump at the chance to buy affordable breads again..
 

[Salvation]

Here is an article about pre-diabetes from USA Today as posted on My Health Pointe.com

Heed the Warning Signs of "Pre-diabetes"

Routine screening and lifestyle changes may save some from developing full-blown diabetes.

The number of Americans with diabetes has jumped more than a million in just two years. An estimated 17 million- Americans have diabetes, leading health officials to urge physicians to treat this debilitating disease earlier.

The American Diabetes Association recommends routine diabetes screening for men and women age 45 and older, especially if they are overweight.

Men and women who have blood sugar levels that are higher than average but fall short of full-blown diabetes will be considered to have "pre-diabetes," a new term for what used to be called impaired glucose tolerance or impaired fasting glucose.

An estimated 90% to 95% of diabetics have type 2 diabetes. Type 2 diabetes generally occur during middle age and is often associated with inactivity and obesity, both of which impair the body's ability to produce or efficiently use insulin. Type 1 diabetes is caused by an inability to produce insulin and is usually diagnosed in adolescence or the early 20s.

Almost all people who develop type 2 diabetes go through this phase of pre-diabetes. Fortunately, studies in Europe and the U.S. have determined that patients in the pre-diabetic stage can make lifestyle changes-exercise regularly and lose 5% to 7% of their body weight-to decrease their chance of developing diabetes by 58%. Diabetes is on the rise in all age groups, but doctors are particularly alarmed about the increase of type 2 diabetes in teenagers and young adults.

"The main concern is that you're going to see more people with a longer duration of diabetes," says Frank Vinicor, director of the diabetes program for the Centers for Disease Control and Prevention. "It used to be one rarely saw type 2 diabetes except in people over 40, so maybe they had 30 years of high blood sugar and high blood pressure and the associated complications. Now, if someone is only 15 and gets it, you're likely to see 50 to 60 years of type 2 diabetes."

SOURCE: USA Today

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Return to myHealthPointe.com main page

[1Old Pro]

Conversely, steak prices are skyrocketing as more and more people are eating steak. PETA must love this.

[Mamzelle]

Atkins has worked wonderfully for me--but I still have kids I can bake for!

There is also an opportunity out there for boutique-style artisan bakers to confront the challenge of reduced-carb bakery.

Sugar does such wonderful things chemically and physically--carmelizng and adding texture to baked goods. It's just plain hard to bake without it, though the substitutes are better than they have ever been.

Making fluffy biscuits and scones is hard with the high-protein flours that locarb baking requires.

But with the increased interest in cookery, evinced by the Food and HGTV stations--surely there's an innovator out there!

[Hank Rearden]

"This one person asked me, 'Can you make a low-carbohydrate bread?' I said, 'I wouldn't know how to do it,'" she said.

Learn or die, lady. High-tech companies face this every day.

Often overlooked is the fact that bread and grains remain an important part of the federal government's diet guidelines.

The Federal Government is heartily encouraged to blow this, along with everything else it meddles in, right out its a$$.

[Library Lady]

Please include me on you ping list. Many thanks.

[RJayneJ]

The obvious answer is to make more bread with lower carbs. I found some that is outrageously expensive at 3 grams a slice and I thought I had died and gone to heaven. I also found some with 6 grams a slice that has less fiber and it is good too. I've had a good time making grilled cheese sandwiches and French freedom toast for the last week or so.

[Major_Risktaker]

Yummmmmy! Next year some other Doctor
will say Italian bread is good again and
sell a million books telling us about it.

[Major_Risktaker]

Yummmmmy! Next year some other Doctor
will say Italian bread is good again and
sell a million books telling us about it.