Overeating and being fat? How do you think they got fat? Why do you
think they started overeating? They just suddenly decided to start
eating excessively and getting fat one day, after thousands of years
of behaving differently?
As you point out, I sort of convoluted two different issues in which
grains are a major culprit in my posts, and two different forms of
grain.
The issue with whole grains are the many compounds they contain that
block nutrient absorption. These issues are still there with a lot of
contemporary processed "whole grain" products, and sometimes made
worse. This is tolerable when the grains are eaten in small amounts,
but starts to cause malnutrition disease when grain begins to make up
around half one's diet.
The issue with refined grains, particularly white flours, is that
eating them triggers hormonal responses that lead to obesity. Not
only do they directly trigger fat storage, but they also cause rapid
spikes and declines in blood sugar that lean one to be way too hungry
again way too soon. The same goes, of course, for refined sugar. In
general, refining carbohydrates into a powder or syrup at all appears
to be the problem.
As for fat, I think it has been overrated as a fattener. Due to
calorie density, it makes it easier to get fat faster once you start
the overeating cycle, but it's the refined carbs that drive it. An
example is Eskimos that had diets that were mostly blubber for who
knows how long, not having obesity problems. Then they started eating
sugar...
Hence, I conclude that there are serious problems with eating grains -
whether refined or not - if one is shooting for optimal health.
Grains were important for the development of civilization, and can be
important to keep people from starving outright in many situations.
When you are starving, malnutrition is an improvement.
calories is an improvemnt.
However, for an individual in the industrialized world with plenty of
food money and access to contemporary grocery stores and restaurants,
they are not a good food, except in minor proportions.
grains in even smaller amounts. I don't find this strange at all,
because the same seems to apply to other types of food and we just
take it for granted - fungus, for instance. Mushrooms in moderation
are fine, but no one is constructing a food pyramid where half one's
calories come from mushrooms.
Kevin Wilbanks
Wisconsin, USA
--- In Supertraining@
>
> --- In Supertraining@
>
> **** Refined carbs from grains cause obesity and even diabetes in
> certain populations. ****
>
> No they don't. Overeating and being fat and sedentary causes most
> cases of type 2 diabetes. As a diabetes specialist physician told me
> recently: "Let's not mince words, these people are *fat*.
>
> ****The Navajo people used to be skinny and healthy
> > until they started eating grains, now they have colossal rates of
> > obesity and are a focal point for worldwide diabetes research.***
>
> Grains have nothing to do with it. This is an enduring myth. Many
> indigenous groups are susceptible to type 2 diabetes, probably
> because their genetic makeup is sensitive to excess energy intake --
> fat storage etc -- not because of grains. Interestingly, in the Pima
> Indians, two different cultures exist: those living a more
> traditional lifestyle in Mexico with a diet mostly vegetarian with
> corn and squash and potatoes, and another group in Arizona who have
> settled in to a western diet with a high consumption of fat and
> refined sugars and starch. The Pima living a traditional agricultural
> lifestyle in Mexico have dramatically lower incidence of diabetes on
> a high grain and vegetable diet and plenty of hard work. Their fiber
> intake is estimated at 50gms/day compared to 15 gms/day for the
> Arizona Pima with western, high-fat diet and very high rates of
> diabetes.
>
> http://www.paleobio
> http://diabetes.
>
> The story is essentially the same for the Navajo.
>
> Intake of nutrients and food sources of nutrients among the Navajo:
> findings from the Navajo Health and Nutrition Survey. Ballew C, White
> LL, Strauss KF, Benson LJ, Mendlein JM, Mokdad AH. J Nutr. 1997
> Oct;127(10 Suppl):2085S-
>
> Regarding grains in general and type 2 diabetes risk, the evidence
> seems to indicate that rather than causing diabetes, whole grains are
> actually protective. See this study:
>
> Whole grain, bran, and germ intake and risk of type 2 diabetes: a
> prospective cohort study and systematic review. de Munter JS, Hu FB,
> Spiegelman D, Franz M, van Dam RM. PLoS Med. 2007 Aug;4(8):e261.
>
> "CONCLUSIONS: Whole grain intake is inversely associated with risk of
> type 2 diabetes, and this association is stronger for bran than for
> germ. Findings from prospective cohort studies consistently support
> increasing whole grain consumption for the prevention of type 2
> diabetes."
>
> Paul Rogers
> Gympie, Australia
>
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