Whole-grain foods may lower diabetes risk

[Guest guest]

Whole-grain foods may lower diabetes risk

JoAnn Guest

Oct 15, 2006 13:00 PDT

 

 

2004-02-13

http://www.drsears.com/healthnewsdetailopen.member?healthNewsID=2282

 

ARTICLE:

Last Updated: 2004-02-13

11:46:49 -0400 (Reuters Health)

 

By Merritt McKinney

 

NEW YORK (Reuters Health) - People who consume plenty of whole-grain

foods, particularly fiber-rich cereals, may be less likely to

develop

health conditions that put them at increased risk of diabetes, new

research suggests.

 

" Individuals who incorporate whole-grain foods into their diets may

prevent or reduce their risk of developing the metabolic syndrome, a

clustering of risk factors that often precedes type 2 diabetes and

cardiovascular disease, " Dr. Nicola M. McKeown of the Jean Mayer

U.S.

Department of Agriculture Human Nutrition Research Center on Aging

at

Tufts University in Boston told Reuters Health.

 

" In our study, the health benefits of whole grain foods were

observed

among people who consumed three or more servings of whole grains per

day, " McKeown said. People who ate this much whole grain had better

insulin sensitivity and were less likely to have the metabolic

syndrome,

she said.

 

But the Boston researcher noted that the average American consumes

less

than one serving of whole-grain foods per day.

 

Type 2 diabetes, the most common form of the disease, occurs when

the

action of insulin in regulating blood sugar levels becomes blunted.

 

Type 2 diabetes is on the rise in the U.S., and an estimated 24

percent

of adults have the so-called metabolic syndrome, which increases the

risk for diabetes and heart disease. Signs of metabolic syndrome

include

abdominal obesity, high levels of blood fats called triglycerides,

low

levels of " good " HDL cholesterol, high blood pressure and high blood

sugar.

 

Low-carbohydrate diets are all the rage these days, and there is

some

evidence that a low-carb diet may improve insulin sensitivity in

obese

people. Overweight and obese people often develop insulin

resistance, a

precursor to full-fledged type 2 diabetes.

 

But not all carbohydrates are created equal. Some research suggests

that

people who consume lots of whole-grain foods and fiber have more

healthy

insulin levels.

 

Now, McKeown and her colleagues report that people who eat large

amounts

of whole-grain foods may be less likely to develop conditions that

increase the risk of diabetes.

 

In a study of more than 2,800 adults, higher consumption of whole-

grain

foods, particularly cereals, was associated with a lower risk of

insulin

resistance. The study also found that people who ate more fiber from

cereals were less likely to develop the metabolic syndrome.

 

The findings, which come from data obtained in the ongoing

Framingham

study, are reported in the journal Diabetes Care.

 

" Adding whole grain food to our diet does not require dramatic

changes

in our eating patterns, and there could be substantial health

benefits, "

McKeown said. For instance, people can increase their consumption of

whole grains by switching from white bread to whole-grain bread and

by

choosing brown rice instead of white rice, she said.

 

" But identifying whole grain products is not always that simple, "

McKeown cautioned. She said consumers may be deceived by breads

labeled

" nine-grain, " " rye bread " or " made with whole grain. " Breads with

these

labels are in fact primarily made with refined wheat flour, not

whole

grains, she said.

 

" Consumers need to carefully examine the food labels in order to

identify whole grain products, " McKeown said. Whole grain products

should list a whole grain ingredient, such as " whole wheat, " " whole

rye, " " whole-oats " or " graham flour, " as the first ingredient on the

label, she said.

 

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DR. SEARS' COMMENTS:

 

Actually only soluble fiber will reduce metabolic syndrome as

insoluble

fiber has no effect. This means that whole grain oatmeal or barley

will

be your best choices. Of course finding whole-grain anything is a

challenge in itself.

 

 

 

JoAnn Guest

mrsjo-

www.geocities.com/mrsjoguest/Diets

[Guest guest]

JoAnn

This is incredible. We have, at the same moment, nutrition researchers advising

people to avoid " grains, " whole and refined, because they believe that they're

harmful to health, while other nutriton researchers are telling people that

whold grains are valuable and desirable in human health. What's going on here?

What we need are " encounters " between these opposing specialists, regarding

various foods. We need nutrition experts that disagree about all these matters,

to openly and publicly debate these issues with each other. As long as these

professionals make their points in isolation from other professionals, with whom

they're in sharp disagreement, the laymen will be stuck with this confusion.

jp

 

 

-

JoAnn Guest

Sunday, October 15, 2006 1:09 PM

Whole-grain foods may lower diabetes

risk

 

 

 

 

 

Whole-grain foods may lower diabetes risk

2004-02-13

 

http://www.drsears.com/healthnewsdetailopen.member?healthNewsID=2282

ARTICLE:

Last Updated: 2004-02-13 11:46:49 -0400 (Reuters Health)

 

By Merritt McKinney

 

NEW YORK (Reuters Health) - People who consume plenty of whole-grain

foods, particularly fiber-rich cereals, may be less likely to

develop health conditions that put them at increased risk of

diabetes, new research suggests.

 

" Individuals who incorporate whole-grain foods into their diets may

prevent or reduce their risk of developing the metabolic syndrome, a

clustering of risk factors that often precedes type 2 diabetes and

cardiovascular disease, " Dr. Nicola M. McKeown of the Jean Mayer

U.S. Department of Agriculture Human Nutrition Research Center on

Aging at Tufts University in Boston told Reuters Health.

 

" In our study, the health benefits of whole grain foods were

observed among people who consumed three or more servings of whole

grains per day, " McKeown said. People who ate this much whole grain

had better insulin sensitivity and were less likely to have the

metabolic syndrome, she said.

 

But the Boston researcher noted that the average American consumes

less than one serving of whole-grain foods per day.

 

Type 2 diabetes, the most common form of the disease, occurs when

the action of insulin in regulating blood sugar levels becomes

blunted.

 

Type 2 diabetes is on the rise in the U.S., and an estimated 24

percent of adults have the so-called metabolic syndrome, which

increases the risk for diabetes and heart disease. Signs of

metabolic syndrome include abdominal obesity, high levels of blood

fats called triglycerides, low levels of " good " HDL cholesterol,

high blood pressure and high blood sugar.

 

Low-carbohydrate diets are all the rage these days, and there is

some evidence that a low-carb diet may improve insulin sensitivity

in obese people. Overweight and obese people often develop insulin

resistance, a precursor to full-fledged type 2 diabetes.

 

But not all carbohydrates are created equal. Some research suggests

that people who consume lots of whole-grain foods and fiber have

more healthy insulin levels.

[Guest guest]

, " John Polifronio "

<counterpnt wrote:

>

> JoAnn

> This is incredible. We have, at the same moment, nutrition

researchers advising people to avoid " grains, " whole and refined,

because they believe that they're harmful to health, while other

nutriton researchers are telling people that whold grains are

valuable and desirable in human health. What's going on here?

 

What we need are " encounters " between these opposing specialists,

regarding various foods. We need nutrition experts that disagree

about all these matters, to openly and publicly debate these issues

with each other. As long as these professionals make their points

in isolation from other professionals, with whom they're in sharp

disagreement, the laymen will be stuck with this confusion.

> jp

 

Hi John,

The Price-Pottenger Nutrition Foundation endorses Ezekiel breads.

The endorsement is found on their website.

http://www.foodforlife.com

 

Regards,

JoAnn

 

> -

> JoAnn Guest

>

> Sunday, October 15, 2006 1:09 PM

> Whole-grain foods may

lower diabetes risk

>

[Guest guest]

>> This is incredible. We have, at the same moment, nutrition

> researchers advising people to avoid " grains, " whole and refined,

> because they believe that they're harmful to health, while other

> nutriton researchers are telling people that whold grains are

> valuable and desirable in human health. What's going on here?

 

========================================

 

Whats going on is that this is an alternative medicine forum and some people

keep posting regular mainstream health information that is spun by to big

business and pharma/medical establishment and taken as the only truth. thats not

alternative by any means and is just promoting the mainstream flawed medical

research and propaganda.

 

Most people are allergic to grains and dont know it. Grain was not intended as

human food, it contains all sorts of substances that prevent its proper

digestion. It is made for birds not humans.

http://www.paleodiet.com/

 

Eating grains is one of the main reasons for so many lifestyle illnesses in this

country. If you have to eat grains, yes the whole ones are better than the

refined. Better yet is use only the sprouted grain products. Next best is

fermented grain products like real home made sour dough. Best is to avoid grain

as much as possible.

 

Diabetes is promoted by too many carbs and grains are carbs.

http://www.biblelife.org/carbs.htm

 

Lower your diabetes risk by getting enough healthy fats in your diet.

http://homodiet.netfirms.com/

http://www.biblelife.org/saturated_fat.htm

 

V