complex and refined carbs and Taubes article

August 5, 2002

In a message dated 8/3/02 5:36:17 PM, writes:

>Yet, he says

>

>> here all carbs act the same way on the body. It just struck me

>

>funny,

>

>> as I didn't realize this myself. Any thoughts, as I know many of

>

>you

>

>> eat complex carbs over the refined?

Sugar is sugar is sugar to your body -- doesn't matter if it comes from white

bread, sugar, whole wheat, legumes, or broccoli -- the difference is in how

quickly it is metabolized and turned into blood glucose (which kicks in

insulin) -- this what the glycemic index of foods is all about. Obviously

high starchy or sugary foods have a higher glycemic index than low starchy

veggies or fruits. The difference between so-called complex and simple

carbohydrates are often suprisingly little in terms of glycemic response --

in fact, although it may be healthier in some respects -- whole wheat bread

actually has a higher glycemic index than white bread. Carrots are higher

than cherries or pasta; cooked carrots are higher than raw. For a lucky few

who have no glucose or insulin issues -- eat away all the complex carbs you

want. I gained weight and raised my triglyceride level and lowered my HDL

cholesterol (good kind) by eating a diet too heavy in so called complex

carbohydrates. Today I stick to the nutrient dense low starch fruits and

veggies. For a great many people, especially as they age, too many

carbohydrates simply aggravate insulin resistance, hyperlipidemia,

triglycerides, high blood pressure -- overall contribute to what Gerald

Reaven has termed syndrome X, a set of conditions that lead to diabetes and

heart disease.

Namaste, Liz

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