Re: High GI Carbs Give Rise To Fatty Livers

[Guest guest]

> 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]

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?

>

>

> > 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]

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 , 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

> >

>