brown rice syrup?

[Guest guest]

<<Brown rice syrup is my

fav'rite. :-) Many of the health bars(clifbar,etc.)have it included.

Very tasty and said to have very little effect on glucose levels. >>

 

JoAnn,

 

Rice is high on the glycemic index and syrup is just a thick carb form of a

substance that is turned to sugar in the body. Put those two together ....

I think they use brown rice syrup in health foods to encourage eating more

" natural " products. If I were going to eat a health bar I would certainly

want the best products in it... but... the bottom line is, its turned into

and used as sugar in the body as the level of carbs are high. Also, they

don't list what is in the rice syrup itself. If you read the labels on most

maple syrups on the market you will see corn syrup listed first, maple is

just a flavoring. I just looked on my Pure maple syrup container and the

carbs listed were 53 for one serving. If I'm going to eat syrup, I certainly

want the purest but I still know that its a form of glucose/sucrose, etc once

in my body. It will definately have an effect on blood sugar.

For those you who tried Stevia and don't care for the taste, I tried 3

brands of Stevia and I found the taste not suitable. I finally came across a

liquid type that really tastes great.. no bitter, licorice taste. I order it

from Herbal Healer Acad.off their web site.

Terri

 

 

 

[Guest guest]

Terri,

Hi! I haven't used it much myself, although there are claims that

it doesn't raise blood sugar, it does taste unnaturally sweet. I do

believe that it is a better choice than refined sugars, though. :-)

At the moment I use Sucanat sweeteners in my baking. I find it to be

more healthful.

Thanks for the Stevia info!

JoAnn

 

 

My maple syrup is straight from New England, a pure natural source

and does not contain any corn syrup. If it had any corn in it, I

would be very hesitant to use any of it. I try to steer clear of corn

as it is perceived to be one of the perverted Genetically Engineered

foods on the list at Greenpeace! I'm saying, unless it is organic of

course. I place my confidence in the organic label at the moment

until that day...if it ever comes...when the FDA sees the light and

recalls the Genetically Engineered foods/ingredients.

 

annhope1@a... wrote:

> <<Brown rice syrup is my

> fav'rite. :-) Many of the health bars(clifbar,etc.)have it

included.

> Very tasty and said to have very little effect on glucose levels. >>

>

> JoAnn,

>

> Rice is high on the glycemic index and syrup is just a thick carb

form of a

> substance that is turned to sugar in the body. Put those two

together ....

> I think they use brown rice syrup in health foods to encourage

eating more

> " natural " products. If I were going to eat a health bar I would

certainly

> want the best products in it... but... the bottom line is, its

turned into

> and used as sugar in the body as the level of carbs are high.

Also, they

> don't list what is in the rice syrup itself. If you read the labels

on most

> maple syrups on the market you will see corn syrup listed first,

maple is

> just a flavoring. I just looked on my Pure maple syrup container

and the

> carbs listed were 53 for one serving. If I'm going to eat syrup, I

certainly

> want the purest but I still know that its a form of

glucose/sucrose, etc once

> in my body. It will definately have an effect on blood sugar.

> For those you who tried Stevia and don't care for the taste, I

tried 3

> brands of Stevia and I found the taste not suitable. I finally

came across a

> liquid type that really tastes great.. no bitter, licorice taste. I

order it

> from Herbal Healer Acad.off their web site.

> Terri

>

>

>

[Guest guest]

-

<annhope1

 

Monday, December 10, 2001 7:20 AM

Re: brown rice syrup?

 

 

> <<Brown rice syrup is my

> fav'rite. :-) Many of the health bars(clifbar,etc.)have it included.

> Very tasty and said to have very little effect on glucose levels. >>

>

> JoAnn,

>

> Rice is high on the glycemic index and syrup is just a thick carb form of

a

> substance that is turned to sugar in the body. Put those two together

.....

> I think they use brown rice syrup in health foods to encourage eating more

> " natural " products. If I were going to eat a health bar I would certainly

> want the best products in it... but... the bottom line is, its turned into

> and used as sugar in the body as the level of carbs are high. Also, they

> don't list what is in the rice syrup itself. If you read the labels on

most

> maple syrups on the market you will see corn syrup listed first, maple is

> just a flavoring. I just looked on my Pure maple syrup container and the

> carbs listed were 53 for one serving. If I'm going to eat syrup, I

certainly

> want the purest but I still know that its a form of glucose/sucrose, etc

once

> in my body. It will definately have an effect on blood sugar.

> For those you who tried Stevia and don't care for the taste, I tried 3

> brands of Stevia and I found the taste not suitable. I finally came

across a

> liquid type that really tastes great.. no bitter, licorice taste. I order

it

> from Herbal Healer Acad.off their web site.

> Terri

>

 

Below I have appended a series of snippets from an interesting

website (URL at end) about carbohydrates & insulin. I found the URL on one

of my health lists (probably this one) but did not note the source. The web

page is a a transcription of a long talkby Ron Rosedale, M.D. While reading

the website in entirety is something which I heartily recommend, I extracted

a lot of the info (a readerr's Digest " condensed version) for my ex-wife who

likes me to extract ealth sites for her & felt it might be useful to those

on this list who want more detail than just an URL.

 

I cringe whenever I see the list of ingredients on so-called health

bars. They are packed with carbohydrates! This culture is on a

carbohydrate binge & the results are disasterous! Many feel if they find an

" alternative " to sugar (like brown rice syrup) they are eating more healthy.

From what I have read, that is not the case. The trick is to get the carbo

intake down to much lower levels, ot just change the flavour of the carbos.

 

Alobar

 

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Insulin sensitivity is going to start being determined from the moment the

sperm combines with the egg. If your mother, while you were in the womb was

eating a high carbohydrate diet which is turning into sugar, we have been

able to show that the fetus in animals becomes more insulin resistant. Worse

yet, they are able to use sophisticated measurements, and if that fetus

happens to be a female, they find that the eggs of that fetus are more

insulin resistant. Does that mean it is genetic? No, you can be born with

something and it doesn't mean that it is genetic. Diabetes is not a genetic

disease as such. You can have a genetic predisposition. But it should be an

extremely rare disease.

One of the strongest stimulants of the sympathetic nervous system is high

levels of insulin. What does all of this do to the heart? Not very good

things.

There was a study done a couple of years ago, a good, down to earth nicely

conducted study that showed that heart attacks are two to three times more

likely to happen after a high carbohydrate meal. They said specifically NOT

after a high fat meal. Why is that? Because the immediate effects of raising

your blood sugar from a high carbohydrate meal is to raise insulin and that

immediately triggers the sympathetic nervous system which will cause

arterial spasm, constriction of the arteries. If you take anybody prone to a

heart attack and that is when they are going to get it.

The way you control blood lipids is by controlling insulin. We won't go

into a lot of detail, but we now know that LDL cholesterol comes in several

fractions, and it is the small, dense LDL that plays the largest role in

initiating plaque. It's the most oxidizable. It is the most able to actually

fit through the small cracks in the endothelium. And that's the one that

insulin actually raises the most. When I say insulin, I should say insulin

resistance. It is insulin resistance that is causing this.

Insulin is a so-called mytogenic hormone. It stimulates cell proliferation.

It stimulates cells to divide. If all of the cells were to become resistant

to insulin we wouldn't have that much of a problem. The problem is that all

of the cells don't become resistant. Some cells are incapable of becoming

very resistant. The liver becomes resistant first, then the muscle tissue,

then the fat. When the liver becomes resistant, what is the effect of

insulin on the liver, it is to suppress the production of sugar. The sugar

floating around in your body at any one time is the result of two things,

the sugar that you have eaten and how much sugar your liver has made. When

you wake up in the morning it is more of a reflection of how much sugar your

liver has made. If your liver is listening to insulin properly it won't make

much sugar in the middle of the night. If your liver is resistant, those

brakes are lifted and your liver starts making a bunch of sugar so you wake

up with a bunch of sugar.

The next tissue to become resistant is the muscle tissue. What is the

action of insulin in muscles? It allows your muscles to burn sugar for one

thing. So if your muscles become resistant to insulin it can't burn that

sugar that was just manufactured by the liver. So the liver is producing too

much, the muscles can't burn it, and this raises your blood sugar.

Well the fat cells become resistant, but not for a while. It is only after a

while that they become resistant. It takes them longer. Liver first, muscle

second, and then your fat cells. So for a while your fat cells retain their

sensitivity. What is the action of insulin on your fat cells? To store that

fat. It takes sugar and it stores it as fat. So until your fat cells become

resistant you get fat, and that is what you see. As people become more and

more insulin resistant, they get fat and their weight goes up. But

eventually they plateau. They might plateau at three hundred pounds, two

hundred and twenty pounds, one hundred and fifty pounds, but they will

eventually plateau as the fat cells protect themselves and become insulin

resistant.

As all these major tissues, this massive body becomes resistant, your liver,

muscles and fat, your pancreas is putting out more insulin to compensate, so

you are hyperinsulinemic and you've got insulin floating around all the

time, 90 units, more. But there are certain tissues that aren't becoming

resistant such as your endothelium, the lining of the arteries do not become

resistant very readily. So all that insulin is effecting the lining of your

arteries.

If you drip insulin into the artery of a dog, there was a Dr. Cruz who did

this in the early 70's by accident, he was doing a diabetic experiment and

found out that the femeral artery that the insulin was being dripped into

was almost totally occluded with plaque after about three months. The contra

lateral side was totally clear, just contact of insulin in the artery caused

it to fill up with plaque. That has been known since the 70's, it has been

repeated in chickens, in dogs, it is really a well-known fact. Insulin

floating around in the blood causes a plaque build up. They didn't know why,

but we know that insulin causes endothelial proliferation, that's the first

step, it causes a tumor, an endothelial tumor.

Insulin causes the blood to clot too readily. Insulin causes the conversion

of macrophages into foam cells, which are the cells that accumulate the

fatty deposits. Every step of the way, insulin's got its fingers in it and

is causing cardiovascular disease. It fills it with plaque, it constricts

the arteries, it stimulates the sympathetic nervous system, it increases

platelet adhesiveness and coaguability of the blood. Any known cause of

cardiovascular disease insulin is a part of. It influences nitric oxide

synthase. You produce less nitric oxide in the endothelium. We know that

helps mediate vasodilatation and constriction, i.e. angina.

I mentioned that insulin increases cellular proliferation, what does that do

to cancer? It increases it. And there are some pretty strong studies that

show that one of the strongest correlations to breast and colon cancer are

with levels of insulin.

Insulin is one of the first hormones that any organism ever developed, and

as I mentioned in genetics, things are built upon what was there before. So

all the other hormones we have in our body were actually built upon insulin.

In other words, insulin controls growth hormone. How does growth hormone

work? The pituitary produces growth hormone, and then it goes to the liver

and the liver produces what are called IgF 1 thru 4, there are probably

more. What does IgF stand for? Insulin-like growth factor. They are the

active ingredients. Growth hormone has some small effects on its own, but

the major growth factors are the IgF's that then circulate throughout the

body. Why are they called IgF's or insulin like growth factors? Because they

have an almost identical molecular structure to insulin. When I said that

insulin promotes cellular proliferation, it is because it cross reacts with

IgF receptors. So somewhere in the evolutionary tree, IgF's diverged from

insulin. Insulin can work very well all by itself, it doesn't need growth

hormone. Growth hormone can't do anything without insulin.

Thyroid-how does thyroid work? The thyroid produces mostly T4. T4 goes to

the liver and is converted to T3, mostly there, other tissues too, but

mostly in the liver. We are getting the idea that insulin controls a lot of

what goes on in the liver, and the liver is the primary organ that becomes

insulin resistant. When the liver can no longer listen to insulin, you can't

convert T4 to T3 very well. Usually in people who are hyperinsulinemic with

a thyroid hormone that comes back totally normal, it is important to measure

their T3. Their free T3 will just as often as not be low. Get their insulin

down and it comes back up.

I hope that by now you have gotten the idea that high insulin resistance is

not very good for you. So now let's talk about what causes insulin

resistance. We have been talking about high carbohydrate diets, let's start

talking about that a little bit more. Because that is what causes insulin

resistance. That is definitely what worsens it. Any time your cell is

exposed to insulin it is going to become more insulin resistant. That is

inevitable, we cannot stop that, but the rate we can control. An inevitable

sign of aging is an increase in insulin resistance. That rate is variable,

if you can slow down that rate you can become a centenarian, and a healthy

one. You can slow the rate of aging. Not just even the rate of disease, but

the actual rate of aging itself can be modulated by insulin. We talked about

some of the lower animals and there is some pretty good evidence that even

in humans we still retain the capacity to control lifespan at least

partially. We should be living to be 130, 140 years old routinely.

So let's talk about glycation. Everyone knows that oxygen causes damage,

but unfortunately, the press has not been as kind to publicize glycation.

Glycation is the same as oxidation except substitute the word glucose. When

you glycate something you combine it with glucose. Glucose combines with

anything else really, it's a very sticky molecule. Just take sugar on your

fingers. It's very sticky. It sticks specifically to proteins. So the

glycation of proteins is extremely important. If it sticks around a while it

produces what are called advanced glycated end products.

That acronym is not an accident; it stands for A.G.E.'s. If you can turn

over, or re-manufacture the protein that's good, and it increases the rate

of protein turnover if you are lucky. Glycation damages the protein to the

extent that white blood cells will come around and gobble it up and get rid

of it, so then you have to produce more, putting more of a strain on your

ability to repair and maintain your body.

That is the best alternative; the worst alternative is when those proteins

get glycated that can't turn over very rapidly, like collagen, or like a

protein that makes up nerve tissue. These proteins cannot be gotten rid of,

so the protein accumulates, and the A.G.E.'s accumulate and they continue to

damage. That includes the collagen that makes up the matrix of your

arteries. A.G.E.'s are so bad that we know that there are receptors for

A.G.E.'s, hundreds of receptors for every macrophage. They are designed to

try to get rid of those A.G.E.'s, but what happens when a macrophage

combines with an A.G.E. product? It sets up an inflammatory reaction. We

know that cardiovascular is an inflammatory process, any type of

inflammation. You eat a diet that promotes elevated glucose, and you produce

increased glycated proteins and A.G.E.'s, you are increasing your rate of

inflammation of any kind. You get down to the roots, including arthritis,

headaches.

When you start putting people on a diet to remedy all of this, my practice

is largely diabetes, so my patients are more concerned with their blood

sugar and their heart, things like that, but it is so common to have them

come back and tell me they used to have horrible headaches and now don't

have them anymore, or that they had a horrible pain in their shoulder, or

terrible Achilles tendonitis that they don't have any more. The glycated

proteins are making the person very pro-inflammatory.

the term for glycation in the food industry is carmelization. They use it

all the time, that is how you make caramel. So the way we age is that we

turn rancid and we carmelize. It's very true. And that is what gets most of

us. If that doesn't get us, then the genetic causes of aging will, because

every cell in your body has genetic programs to commit suicide. There are

various theories for this, one is that if they didn't, virtually every cell

in your body would eventually turn cancerous. Whether those so-called

applopatic genes developed as a means to prevent cancer or not is open to

speculation but it is a good theory. We know that all cancer cells have

turned off the mechanisms for applotosis, which is the medical term for

chemical suicide. So we know that it plays a role.

Somebody emailed me who had decided to do a little research. And there are

fifty-some essential nutrients to the human body. You know you need to

breathe oxygen. It gives us life and it kills us. Same with glucose. Certain

tissues require some glucose. We wouldn't be here if there were no glucose,

it gives us life and it kills us. We know that we have essential amino acids

and we have essential fatty acids. They are essential for life, we better

take them in as building blocks or we die. So what he did is he took all the

essential nutrients that are known to man and plugged it in to this computer

data bank and he asked the computer what are the top ten foods that contain

each nutrient that is required by the human body. Each of the fifty-three or

fifty-four, depending on who you talk to, essential nutrients that there are

were plugged in, and did you know that grains did not come up in the top ten

on any one.

What is the minimum daily requirement for carbohydrates? ZERO. What is the

food pyramid based on? A totally irrelevant nutrient.

Why do we eat? One reason is energy. That's half of the reason. It is very

simple, there are two reasons why we eat, one is to gather energy. We need

to obtain energy. The other essential reason is to replace tissue, to gather

up building blocks for maintenance and repair. Those are the two essential

reasons that we need to eat. We need the building blocks and we need fuel,

not the least of which is to have energy to obtain those building blocks and

then to have energy to fuel those chemical reactions to use those building

blocks. So what are the building blocks that are needed, proteins and fatty

acids. Not much in the way if carbohydrates. You can get all the

carbohydrates you need from proteins and fats. So the building blocks are

covered by proteins and fats.

What about fuel? That's the other reason we eat. There are two kinds of fuel

that your body can use with minor exceptions, sugar and fat. We mentioned

earlier that the body is going to store excess energy as fat. Why does the

body store it as fat? Because that is the body's desired fuel. That is the

fuel the body wants to burn and that will sustain you and allow you to live.

The body can store only a little bit of sugar. In an active day you would

die if you had to rely one-hundred percent on sugar. Why doesn't your body

store more sugar if it is so needed? Sugar was never meant to be your

primary energy source. Sugar is meant to be your body's turbo charger.

Another major effect of insulin on fat is it prevents you from burning it.

What happens when you are insulin resistant and you have a bunch of insulin

floating around all the time, you wake up in the morning with an insulin of

90. How much fat are you going to be burning? Virtually none. What are you

going to burn if not fat? Sugar coming from your muscle. So you have all

this fat that you've accumulated over the years that your body is very adept

at adding to. Every time you have any excess energy you are going to store

it as fat, but if you don't eat, where you would otherwise be able to burn

it, you cannot and you will still burn sugar because that is all your body

is capable of burning anymore. Where is it going to get the sugar? Well you

don't store much of it in the form of sugar so it will take it from your

muscle. That's your body's major depot of sugar. You just eat up your muscle

tissue. Any time you have excess you store it as fat and any time you are

deficient you burn up your muscle.

The receptors self-regulate. If you want to know if insulin sensitivity can

be restored to its original state, well, perhaps not to its original state,

but you can restore it to the state of about a ten year old. One of my first

experiences with this, I had a patient who literally had sugars over 300. He

was taking 200+ units of insulin, he was a bad cardiovascular patient, and

it only made sense to me that you don't want to feed these people

carbohydrates, so I put him on a low carbohydrate diet. He was an

exceptional case, after a month to six weeks he was totally off of insulin.

He had been on 200 some units of insulin for twenty-five years. He was so

insulin resistant, one thing good about it is that when you lower that

insulin, that insulin is having such little effect on him that you can

massively lower the insulin and its not going to have much of an effect on

his blood sugar either. 200 units of insulin is not going to lower your

sugar any more that 300 mg/deciliter. You know that the insulin is not doing

much. So we could rapidly take him off the insulin and he was actually cured

of his diabetes in a matter of weeks. So he became sensitive enough, he was

still producing a lot of insulin on his own, then we were able to measure

his own insulin and it was still elevated, and then it took a long time,

maybe six months or longer to bring that insulin down. It will probably

never get to the point of the sensitivity of a ten year old, but yes, your

number of insulin receptors increases, and the activity of the receptors,

the chemical reactions that occur beyond the receptor occur more

efficiently.

It has actually been shown by quite a number of papers that resistance

training for insulin resistance is better than aerobic training. There are a

variety of other reasons too. Resistance training is referringb muscular

exercises. If you just do a bicep curl, you immediately increase the insulin

sensitivity of your bicep. Just by exercising, and what you are doing is you

are increasing the blood flow to that muscle. That is one of the factors

that determines insulin sensitivity is how much can get there. It has been

shown conclusively that resistance training will increase insulin

sensitivity.

Chromium, it depends on who you are dealing with, but are we talking about

a diabetic patient which is supposed to be the topic of this talk, yes, all

my diabetics go on 1,000 mcg. Of chromium, some a little bit more if they

are really big people. Usually 500mcg for a non-diabetic.

Carnitine? Carnitine is a shuttle. It takes fatty acids into the cell. You

can't burn fat without it. I say they should take as much carnitine as they

can afford.

Co Q 10 is a biggie, it is involved in the energy production of all cells.

It protects the mitochondria from electron leakage and damage. Give anywhere

from 100 to 500mg, depending on the kind of Q10, some are more absorbable

than others.

Vanadyl Sulfate is an insulin mimic, so that it can basically do what

insulin does by a different mechanism. If it went through the same insulin

receptors, then it wouldn't offer any benefit, but it doesn't, it actually

has been shown to go through a different mechanism to lower blood sugar, so

it spares insulin and then it can help improve insulin sensitivity. On

someone who I am trying to really get their insulin down I go 25mg 3X/day

temporarily.

B Vitamins are necessary in the conversion of all energy, so they all get

extra B Vitamins, usually in a multi.

I put people on glutamine powder. Glutamine can act really as a brain fuel,

so it helps eliminate carbohydrate cravings while they are in that

transition period. I like to give it to them at night and I tell them to use

it whenever they feel they are craving carbohydrates. They can put several

grams into a little water and drink it and it helps eliminate carbohydrate

cravings between meals.

Animal proteins are fine and are good for you, but not the ones that are

fed grains. Grainfed animals are going to make saturated fat out of the

grains. Saturated fat in nature occurs to a very tiny degree. Not in the

wild there is very little saturated fat out there. If you talk about the

Paleolithic diet, we didn't eat a saturated fat diet. Saturated fat diets

are new to mankind. We manufactured a saturated fat diet by feeding animals

grains. You can consider saturated fat to be second generation

carbohydrates. We eat the saturated fats that other animals produce from

carbohydrates.

I would go 20% of calories from carbs. Depending on the size of the person,

25 to 30% of calories from protein, and 60-65% from fat. You can get

non-grain fed beef. Lasater beef is non-grain fed, and buffalo is non-grain

fed.

There is a great deal of difference between a non-grain fed cow and a grain

fed cow. Non-grain fed will have only 10% or less saturated fat. Grain fed

can have over 50%. There is a big difference. A non-grain fed cow will

actually be high in Omega 3 oils.

Other therapeutic doses of nutrients include:

Elemental magnesium 300 to 400 depending on what their gut can tolerate. I

like I.V. magnesium to replenish them.

Vitamin E, big fan of Vitamin E, I would go to 2000mg.

Zinc, 30 to sixty mg, balanced with 2mg of copper per 15 mg of zinc, usually

4mg of copper sebacate.

Taurine: 1gm twice a day.

Chromium 1000mcg

Vanadium 25mg for about two to three months. Then down to 71/2 mg three

times a day, then I'll go down further, then I take them off completely once

they are better.

They can have as much glutamine as they want and as much carnitine as they

can afford. The more the better

I use gymnema sylvestre a lot.

I like sardines if they will eat them. Sardines are a very good therapeutic

food. They are baby fish so they haven't had time to accumulate a bunch of

metal. They are smoked so they are not cooked and the oil is not spoiled in

them. You have to eat the whole thing. Not the boneless and skinless. You

need to eat all the organs and they are high in vitamins and magnesium.

 

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