Posted on 06/07/2005 7:22:51 AM PDT by Nov3
NEW YORK (Reuters Health) - Foods with a low-glycemic index, which are digested relatively slowly and cause smaller increases in blood sugar, may protect the heart and blood vessels better than low-fat fare, according to the findings of a small study.
Researchers in Boston found that when obese people consumed as many carbohydrates with a low-glycemic index as they wanted, they lost just as much weight in 12 months as people who stuck with a conventional, calorie-restricted low-fat diet.
Carbohydrates with a low-glycemic index include foods such as nonstarchy vegetables, fruit, legumes, nuts and diary products, according to the report in the American Journal of Clinical Nutrition.
Dieters who watched their glycemic indices also experienced a larger decrease in fatty substances in the blood linked to heart disease and had a drop in levels of a protein that interferes with the body's ability to break down blood clots. In contrast, low-fat dieters had an increase in levels of the same protein, which may put them at higher risk of heart attack.
"Reducing (glycemic index) may be more effective than cutting back on fat over the long-term, both for weight loss and also for reducing risk of heart disease," study author Dr. David S. Ludwig told Reuters Health.
"Based on our results, and several dozen other clinical trials and epidemiological studies, I would recommend" eating foods with a low-glycemic index, added Ludwig, who is based at Children's Hospital.
The glycemic index measures how efficiently the body can metabolize carbohydrates. It ranks carbohydrates by how much a person's blood sugar rises immediately after eating, and tends to favor high-fiber foods that take longer to digest.
Ludwig and his team asked 23 obese young adults to follow either a low-fat diet or a diet in which they ate low-glycemic index foods for one year. As part of the low-glycemic index diet, people could eat as much as they wanted of foods with a low index, and got roughly 45 to 50 percent of calories from carbohydrates, and 30 to 35 percent from fat.
Low-fat dieters cut their daily intake by 250 to 500 calories, limited fat to less than 30 percent of their total calories, and got between 55 and 60 percent of calories from carbohydrates.
Ludwig noted that even though low-glycemic index dieters had no calorie limits, they likely didn't overeat because they felt less hunger after eating foods that take longer to digest.
"Numerous previous studies by our group and by others have shown that individuals feel less hunger and greater (sense of fullness) after low-glycemic index compared to high-glycemic index meals," he added.
SOURCE: American Journal of Clinical Nutrition, May 2005.
"They just can't say low carb..."
Yes, Atkins has been right all along. The USDA Food Pyramid has been totally wrong. The latest revision is still wrong. High glycemic index, if you want to call it that, causes Insulin Resistance. Insulin resistance causes obesity, heart problems, liver problems, kidney problems, bone & joint problems and yes, it also causes what doctors call 'diabetes'. Conventional medicine labels disease by symptoms, and proceeds to treat the perceived symptom(s). Using insulin to treat insulin resistance (they call it Type II Diabetes) cures nothing, and the condition gets worse, eventually leading to major organ failure and death.
This is not to say fats are not important - certain fats are bad and others are necessary, though usually missing from our diet. Trans fats, found in processed 'foods' and oils, are deadly. Most of us consume too much of what is known as Omega 6 oils, and too little of what is known as Omega 3's. Fat in homogenized milk is very bad. Cooking with unsaturated fat is bad (cooking temperature oxidizes the unsaturated fat, even mono-unsaturated like olive oil. The best, most healthy fat for cooking is coconut oil (yes, it is saturated - a medium chain, mostly lauric acid, fatty acid that has major health benefits. It even boosts metabolism and therefore helps reduce blood sugar in those who are insulin resistant. Lauric acid metabolizes at the cellular level without requiring l-carnitine, and is not stored.
People with insulin resistance can be cured without insulin or other prescription drugs (doctors, drug companies etc do not want us to know that, of course - no money in it for them when a patient is cured).
Similar protocols successfully treat 'diabetics', those with cardiovascular problems, 'arthritics', those who are obese.
"I lost 55 lbs on Atkins two years ago and have kept it off."
You still enjoy your Guinness? Guinness is good for you, you know. Everyone in Ireland knows that! A pint a day keeps the doctor away... :-)
The blood sugar response and attendent insulin response is blunted in both Low Carb and the so called "Low Glycemic" diets. The "low Glycemic" diets are the first steps for the medical establishment toward "discovering" what Atkins was saying 30 years ago. It is all in the insulin level and dietary ketosis.
Mark my words - within 4-5 years we will hear from these same twerps that dietary ketosis is good for you. It used to KILL YOU.
make way for the new new new new fad.
I keep healthy by avoiding the labels "diet", "low fat", "low carb" and the like. Just eat healthy normal food and the reaaaaal secret to a long healthy life, a woman who can cook. (for real not that pre processed microwave MSGed manure. Then again a good woman in general is worth her weight in platinum)
No, the new fad is what I have, a stay at home, cook from scratch happily retired house husband :) What is "sacrificed" in income is gained in having meals together, knowing who our children are and having a life outside the office. Less traditional than the model of the 50's, but no less happy or fulfilling.
The recipe to a healthy life isn't a mystery, but it isn't going to sell a billion books either. Make your own meals using "real" products, drink water, drink alcohol in moderation, get proper sleep, take a walk everyday.
Seems as though you have a much better grasp on the chemistry than I ever have. Why - at least for me - is there such a srtong link between consumption of an alcoholic drink and no weight loss? I can abstain and lose weight. If I have just a matter of a couple of Scotch and waters or a Canadian blend with diet sprite or diet coke on the weekends, I stop losing weight.
I really enjoy my toddy on Friday and Saturday night. It's one of the things that makes sustained weight loss a real challenge for me. I can discipline myself to not stick bad food in my mouth, but I consistently give in to socializing and pleasuring myself with the drink.
Just a guess:
When your serum glucose levels rise (due to the pyruvic acid deficiency), the pancreas kicks in and produces a surge of insulin. That'll stop the fat -> ketones cycle.
If you know you'll be drinking, then the meal before should consist mostly of fats and proteins and almost no carbohydrates.
Alternatively, drinking half-shots to reduce the total volume of alcohol.
Again, that's just my speculation.
(Purchase price cheerfully refunded ...)
ping
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