Whole Grains Cut Diabetes, Heart Disease Risk - Study
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From: Mr. Gantlet on 17 Feb 2006 18:35 Whole Grains Cut Diabetes, Heart Disease Risk - Study http://www.diabetes.org/diabetesnewsarticle.jsp?storyId=11458950&filename=20060207/reuters20060207health00000008reutershealthewEDIT.xml -- Tom Exercise Today = Life Tomorrow Information you can trust from the diabetes experts... Your American Diabetes Association http://www.diabetes.org/home.jsp the American Diabetes Association's Message Boards http://community.diabetes.org/n/pfx/forum.aspx?webtag=amdiabetesz&nav=index ADA's Diabetes Learning Center http://diabetes.org/about-diabetes.jsp Joslin Center Beginner's Guide. http://www.joslin.org/Beginners_guide.asp Pictures of My motorcycle and I think 2 of my doggies. http://www.adventurseofvtx1300c.com.50megs.com/photo.html
From: Susan on 17 Feb 2006 20:07 x-no-archive: yes Mr. Gantlet wrote: > Whole Grains Cut Diabetes, Heart Disease Risk - Study > http://www.diabetes.org/diabetesnewsarticle.jsp?storyId=11458950&filename=20060207/reuters20060207health00000008reutershealthewEDIT.xml > > Only as compared to processed starch, not as compared to vegetables and no grains. Susan
From: Kurt on 18 Feb 2006 04:33 Mr. Gantlet wrote: > Whole Grains Cut Diabetes, Heart Disease Risk - Study > http://www.diabetes.org/diabetesnewsarticle.jsp?storyId=11458950&filename=20060207/reuters20060207health00000008reutershealthewEDIT.xml > This quote struck me as worthwhile: *These compounds all may have important biological functions, which as a whole could make an important contribution to reductions in diabetes and ischemic heart disease," the study's authors wrote, speculating that slower digestion is likely a key factor as well.* My life and health changed drastically for the better when I switched from eating processed foods to a whole grain based diet. For me, whole grain brown rice is particularly good at a slow and steady release and my bg readings reap the rewards of that. Adding beans and sea vegetables only makes it that much more nutritionally beneficial. Thanks for posting the link. It is not a stand alone definitive study, but it does add to what many studies have already concluded. Best, Kurt E xercise A sk your doctor T est often with your meter
From: Ozgirl on 18 Feb 2006 07:00 Kurt wrote: > Mr. Gantlet wrote: >> Whole Grains Cut Diabetes, Heart Disease Risk - Study >> http://www.diabetes.org/diabetesnewsarticle.jsp?storyId=11458950&filename=20060207/reuters20060207health00000008reutershealthewEDIT.xml >> > > This quote struck me as worthwhile: > > *These compounds all may have important biological functions, which as > a whole could make an important contribution to reductions in diabetes > and ischemic heart disease," the study's authors wrote, speculating > that slower digestion is likely a key factor as well.* > > My life and health changed drastically for the better when I switched > from eating processed foods to a whole grain based diet. For me, whole > grain brown rice is particularly good at a slow and steady release and > my bg readings reap the rewards of that. Adding beans and sea > vegetables only makes it that much more nutritionally beneficial. > > Thanks for posting the link. It is not a stand alone definitive > study, but it does add to what many studies have already concluded. I have a different story. I had reactive hypoglycemia for 23 years before diabetes diagnosis. To treat the RH I ate little amounts of high fibre (mostly in the form of wholegrains) very often, sometimes needed to do it half hourly. About 3 years before diabetes I decided just to stay carbed up. I ate lots of wholegrains as well as my calcium and protein foods right throughout the day. No small portions anymore, just things like 2 thick slices of wholegrain bread with protein, salad etc. About as often as the RH snacks. I gained weight in that 3 years and then diabetes. There is no doubt, too much of a good thing.
From: Susan Adair on 18 Feb 2006 10:57
Oh, yeah. I've been eating whole grains for years, even before I got the IGT diagnosis. I grew up with home-baked bread, and did it myself fairly often. I ate brown rice instead of white. I did many of the whole-grain eating things, but, because they are cheap, I ate a lot. Meals of red beans and rice, even if the rice is brown, are high-carb. Brown rice with vegetables and bits of meat still are high-carb when the rice is the biggest part of the meal. Whole grain bread eaten hot, soon after baking, with peanut butter, toasted, all this adds up in calories and in carbs. I was a bit complacent about my eating because I thought I was being healthy, even as I gained weight. Some people may do well on a change to whole grains from the standard stuff, but I think people at risk for diabetes need to be warned that the standard nutritionist spiel is not always the best eating practice for them. Susan Adairh |