RE: Re: High GI Carbs Give Rise To Fatty Livers

[Guest guest]

Bill,

> FIBER content of the food we eat blunts this insulin

> response, does it

> not?

I thought the topic was the GI not insulin response,

which are two completely different issues.

To answer you question in relation to the GI...

Yes fiber blunts glucose response (and, for the

record, insulin, also). But so does fat, and vinegar

and lemon juice. In addition, temperature of the food

at time measured (a hot potato vs a cooled potato),

moisture content, growing conditions, all have been

shown to influence GI. No food has a GI. Every food

has multiple GIs based on many factors. There are way

to many variables to assign a simple single value to a

food and then say that this value has some sort of

importance

And isn't the GI based on measured serum

> insulin response to food

> eaten?

That would be the insulin index. GI is based on

glucose response. A common mistake is to assume they

are equal. They are not. Some foods raise one and

not the other, and vice versa.

>Granted we eat 'mixed meals' not single foods

this is another huge factor and shouldn't be minimized

as studies have shown GI of foods does not play out in

real life in mixed meals.

> but isn't it

> helpful to know which foods evoke an excessive

> insulin response in

> itself and which do not?

The GI doesn't tell you that.

Protein may not raise glucose levels but protein

raises insulin levels. In the insulin index studies..

(American Journal of Clinical Nutrition, Vol 66,

1264-1276, An insulin index of foods: the insulin

demand generated by 1000-kJ portions of common foods)

" However, protein-rich foods and bakery products (rich

in fat and refined carbohydrate) elicited insulin

responses that were disproportionately higher than

their glycemic responses. "

Beef had 1/3 the glycemic response of white pasta but

raised insulin higher than white pasta. Fish had

almost half the glycemic response of apples but raised

insulin as high as Apples.

>

> Jeff, what GI foods are good despite the excessive

> insulin response

> they provoke and why?

I didn't say that.

I did say there are some foods with a very high GI

that are healthy.

An example..

Carrots.

Regards

Jeff

[Guest guest]

Bob: Potatoes are very high on the satiety index which may explain why they satisfy your hunger.

Our ancestors ate whatever they could find or hunt down. They did not live longer than us. We recently posted the advances in longevity here (for at least since people started keeping records of longevity). We are currently at an all time high.

Please read all our files which tell you what is good to eat.

Such statements as you make in your post need to be backed up with references.

From: Flower <flowerpowerpetalpusher@...>

Reply-< >

Date: Tue, 25 Sep 2007 15:07:33 -0000

< >

Subject: [ ] Re: High GI Carbs Give Rise To Fatty Livers

Sometimes I get on this kick of eating a just a few types of foods

and not too much else. Potatoes and Rice and beans being a staple.

Also, related to this would not IF play a role in how the body uses

these foods? I find if I eat potatoes or rice I do not feel the need

to eat like I do if I eat other veggies. Why is that? Same goes for

oatmeal.

If I switch to eating predominately protein then I get hungry and

have cravings for sugar etc. I thought the body turns carbs to

simple sugars and proteins are broken down into their amino acid

components.

I decided very recently to eat what my ancestors ate. Beans, rice

and potatoes and some salads/salsas are what they ate. Most of them

lived a lot longer than most folks.

Isn't it kinda like the resveratrol issue and the French eating high

fat diets? They eat fat but the vino offsets the fat they eat. Does

the human body need as much as the rats needed to enhance longevity

given we process foods as humans differently?

The glycemic index throws me for a loop. How do you decide if some

of the high GI foods are good and some of the low GI foods are bad?

I would like to know sometimes what I can eat and what really isn't

all that great to eat.

Bob

>

> What should we glean from this study? Of course the study was

> performed on an animal analog, so we should be cautious in drawing

any

> fast & hard conclusions. But it seems that foods which spike insulin

> may lead to fatty livers and fat deposition elsewhere in the body.

So

> is there a connection b/w insulin and obesity?

>

> FIBER content of the food we eat blunts this insulin response, does

it

> not? And isn't the GI based on measured serum insulin response to

food

> eaten? Granted we eat 'mixed meals' not single foods but isn't it

> helpful to know which foods evoke an excessive insulin response in

> itself and which do not?

>

> Jeff, what GI foods are good despite the excessive insulin response

> they provoke and why?

>

> --- In <mailto: %40> , Jeff Novick <chefjeff40@>

wrote:

> >

> >

> > > Jeff, there must be some validity to the glycemic

> > > index after all. As

> > > you have said the TYPE of carb (natural, high fiber)

> > > is the key.

> >

> > I agree that there a difference in the " source " and/or

> > " type " of the carb and its effects on us. However, I

> > do not believe that the glycemic index is effective in

> > separating the two.

> >

> > Some high GI foods are good and some aren't.

> >

> > Some low GI foods are good and some aren't.

> >

> > So the GI is not the common denominator or a

> > dependable measure.

> >

> > Just an observation, but as the GI of the Japanese

> > diet goes down, their rates of obesity and diabetes go

> > up. Same with the PIMA and the Tarrahumara Indians

> > who come to the USA.

> >

> > Jeff

> >

>

[Guest guest]

>> How do you decide if some

of the high GI foods are good and some of the low GI foods are bad?

I don't based on the GI.

Using known proven criteria (such as high in nutrient density, high in satiety,

low in calorie density, and high in fiber) some of these may be high GI and

some may be low GI.

So. Usingg the criteria above will always point u to healthy foods. The GI

won't.

Regards

jeff