Re: Heart-healthy Diet May Help Ward Off Diabetes

dumb_fishie99 <dumb_fishie99@xxxxxxxxx> wrote:
On Aug 21, 3:12?am, Chris Malcolm <c...@xxxxxxxxxxxxxxxxx> wrote:
dumb_fishie99 <dumb_fishi...@xxxxxxxxx> wrote:
On Aug 18, 9:52?pm, Kurt <kurtwheeling1...@xxxxxxxxxxx> wrote:
http://www.diabetes.org/diabetesnewsarticle.jsp?storyId=20728179&file...
The findings, they add, are consistent with other studies "suggesting
a beneficial effect of increased dairy, whole grain, and nuts on
diabetic risk."
grains prevent diabetes? ?I really don't think so.
I was eating vegan before I figured out there was
something wrong, and I was very irritable.

The phrasing of the findings doesn't say whole grains prevent
diabetes. They say "suggesting a beneficial effect of increased dairy,
whole grain, and nuts on diabetic risk."

That's saying the same thing.

You may think so, and so would many others, but the scientists
carefully chose their words so as not to make that a necessary
interpretation. Like lawyers scientists are often required to be very
precise in their choice of words. If you want to take the published
conclusions of scientific reports seriously you must learn to read as
carefully as they write.

For example, saying "beneficial effect of increased dairy, whole
grain, and nuts on diabetic risk" might mean that only the whole
package gave the benefit, but there was no benefit to any of the
components in isolation. It might also mean that the benefit would
only be found when the change to that dietary package was made from
another specific kind of diet. Switching to that diet from an even
better one would therefore cause a disbenefit. It could therefore be
the case that for someone on a diet without any grains of any kind
that adding whole grains would make it a worse diet from the point of
view of avoiding diabetic risk, controlling blood suagar levels, or
whatever.

That's a statistical finding. It's hardly surprising that changing to
such a healthier diet from the average US diet improves one's diabetic
risk factor. It's also hardly surprising that substituting whole
grains for processed grain products improves the diabetic risk factor
and also improves BGs in diabetics.

I don't think there's really that much difference, carb-wise.
Sure it might get absorbed a little more slowly, and those
foods have more nutrients than say white bread, but there's
not much differnce, in terms of carbs.

It's not just a question of carbs. The glycemic index is more
important for some T2s than others. I suspect that the more residual
insulin production you have left, the lower your insulin resistance,
and the less medication you use to control blood sugar levels, the
more the glycemic index is important. It's also the case that the
glycemic index of foods varies quite a bit between individual
diabetics and also with methods of cooking. For example cooking pasta
al dente instead of soft makes a difference to the glycemic index.

Those are all quite consistent with the commonplace observation here
that whole grains are bad for BG levels and should either be avoided
or kept to low portion sizes.

How is that?

I hope my earlier explanations above have made clear how that can be the
case.

--
Chris Malcolm
.

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