Re: carrots/sweet potatoes (was )Thinning hairand also carrots

[Guest guest]

Carrots are notorious for initially being evaluated as " high " glycemic

index. I've seen them listed that way in many places.

>From: Francesca Skelton <fskelton@...>

>Reply-

>< >

>Subject: Re: [ ] carrots/sweet potatoes (was )Thinning hairand

>also carrots

>Date: Wed, 25 Feb 2004 14:13:40 -0500

>

>It's odd that Walford on pg 237 of BT120YD states that the GI of carrots is

>high and sweet potatoes low. He references his table on the next page but

>I

>couldn't find carrots listed there. I found Yams but not sweet potatoes.

>

>OTOH, as has been discussed here before, sweet potatoes may have other

>benefits. They are a staple of the Okinawan diet and were eaten liberally

>in the Biosphere. See the file " Dr. Walford's Posts " in which he states

>that sweet pototoes may be the factor that kept the Biospherians from

>suffering from such illnesses as Osteoporosis (from which a good number of

>extreme CRONIES have suffered).

>

>

>on 2/25/2004 1:59 PM, Warren at warren.taylor@... wrote:

>

> > Yes, carrots are healthy food.

> >

> > Glycemic Carbs per Glycemic

> > Index serving Load

> > ---------- -------- --------

> > Carrots raw: 47 6 3

> >

> > Sweet Potatoes: 61 28 17

>

[Guest guest]

I'm not sure Okinawans eat the same type of sweet potato (Ipomoea batatas). Yams are diff enough to make me wonder about the oriental "purple sweet potato" I find in the oriental market. As I recall, GI has a lot to do with individual's system.

This seems to put the finger on sat fat:

Public Health Nutr. 2004 Feb;7(1A):147-65.

Diet, nutrition and the prevention of type 2 diabetes.Steyn NP, Mann J, PH, Temple N, Zimmet P, Tuomilehto J, Lindstrom J, Louheranta A.Chronic Diseases of Lifestyle Unit, Medical Research Council (MRC), Tygerberg, South Africa. nelia.steyn@...OBJECTIVES: The overall objective of this study was to evaluate and provide evidence and recommendations on current published literature about diet and lifestyle in the prevention of type 2 diabetes. DESIGN: Epidemiological and experimental studies, focusing on nutritional intervention in the prevention of type 2 diabetes are used to make disease-specific recommendations. Long-term cohort studies are given the most weight as to strength of evidence available. SETTING AND SUBJECTS: Numerous clinical trials and cohort studies in low, middle and high income countries are evaluated regarding recommendations for dietary prevention of type 2 diabetes. These include, among others, the Finnish Diabetes Prevention Study, US Diabetes Prevention Program, Da Qing Study; Pima Indian Study; Iowa Women's Health Study; and the study of the US Male Physicians. RESULTS: There is convincing evidence for a decreased risk of diabetes in adults who are physically active and maintain a normal body mass index (BMI) throughout adulthood, and in overweight adults with impaired glucose tolerance who lose weight voluntarily. An increased risk for developing type 2 diabetes is associated with overweight and obesity; abdominal obesity; physical inactivity; and maternal diabetes. It is probable that a high intake of saturated fats and intrauterine growth retardation also contribute to an increased risk, while non-starch polysaccharides are likely to be associated with a decreased risk. From existing evidence it is also possible that omega-3 fatty acids, low glycaemic index foods and exclusive breastfeeding may play a protective role, and that total fat intake and trans fatty acids may contribute to the risk. However, insufficient evidence is currently available to provide convincing proof. CONCLUSIONS: Based on the strength of available evidence regarding diet and lifestyle in the prevention of type 2 diabetes, it is recommended that a normal weight status in the lower BMI range (BMI 21-23) and regular physical activity be maintained throughout adulthood; abdominal obesity be prevented; and saturated fat intake be less than 7% of the total energy intake.PMID: 14972058

Protein

Total lipid (fat)

Carbohydrate, by difference

Carrots, baby, raw

1

0.18144

0.036855

2.33604

Sweetpotato, cooked, baked in skin, without salt

1

0.569835

0.042525

5.871285

Carrots, cooked, boiled, drained, without salt

1

0.21546

0.05103

2.33037

This (SR16) indicates a sign diff in protein per oz.

Regards.

----- Original Message -----

From: Francesca Skelton

Sent: Wednesday, February 25, 2004 1:13 PM

Subject: Re: [ ] carrots/sweet potatoes (was )Thinning hairand also carrots

It's odd that Walford on pg 237 of BT120YD states that the GI of carrots ishigh and sweet potatoes low. He references his table on the next page but Icouldn't find carrots listed there. I found Yams but not sweet potatoes.OTOH, as has been discussed here before, sweet potatoes may have otherbenefits. They are a staple of the Okinawan diet and were eaten liberallyin the Biosphere. See the file "Dr. Walford's Posts" in which he statesthat sweet pototoes may be the factor that kept the Biospherians fromsuffering from such illnesses as Osteoporosis (from which a good number ofextreme CRONIES have suffered).on 2/25/2004 1:59 PM, Warren at warren.taylor@... wrote:> Yes, carrots are healthy food.> > Glycemic Carbs per Glycemic> Index serving Load> ---------- -------- --------> Carrots raw: 47 6 3> > Sweet Potatoes: 61 28 17