By bsekula, on June 7th, 2007
“Scientists in Indiana are reporting progress toward development of low glycemic and slowly digestible starch, a form of starch that would be less apt to cause the spike in blood sugar – and perhaps sharp hunger pangs – that many individuals experience after eating bread, baked goods, and other high-carbohydrate foods.”
The rest of the summary can be read here.
My only question is why?
I can understand the need for people to consume healthier foods – particularly than those listed in the quote above. But what if we just ate less of that food and more fruits and vegetables, healthier meats and drank more water? What if we just ate grains as they grow in the field?
Look in your pantry. Foods in plastic bags and carboard boxes are loaded with things that used to be good, healthy foods. Take enriched white flour for example. Out in the field, its a perfectly healthy . . . → Read More: Why do they do this?
By bsekula, on May 22nd, 2007
Reading this summary, I felt an urge to blurt out: “No blank, Sherlock!” A recent study published in JAMA, a leading pillar of medical research dissemination, compared low GI diets with low-fat diets on insulin secretion in high insulin secreters. On the surface, this appears to be a legitimate research question. Insulin is related to glucose metabolism and given the current state of obesity and type II diabetes in America, this might be something we should know. However, most people in the medical fields should intuitively know this. The glycemic index of any food indicates the level it raises blood sugar when consumed. The higher the glycemic index, the higher the blood sugar response. For example, twinkies rate rather high on the glycemic index. Consume two or three of them and your blood sugar will spike. At least for a while. In response, your body will release (secrete) insulin to bring . . . → Read More: Answering this research question
By bsekula, on September 14th, 2006
The text between the dashed lines comes directly from the press release. A link to view the press release is at the bottom of this post. Unless otherwise stated, the text between the dashed lines is exactly as it appears in the press release.All text after the dashed line contains my comments.
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A study in the September, 2006 issue of Cell Metabolism evaluated normal and obese individuals for their response to the hunger-fighting hormone peptide YY (PYY). In previous research reports, it was shown to reduce food intake by up to 1/3 when given by injection.
“We’ve now found that increasing the protein content of the diet augments the body’s own PYY, helping to reduce hunger and aid weight loss,” said Medical Research Council clinician scientist Rachel Batterham of University College London. (Emphasis added by me).
Further investigation in mice . . . → Read More: Eat Meat, Lose Weight? Could Dr. Atkins have been right?
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