Re: Iron


BUT I think the dietary focus on whole grain that you see in America today
is wrong headed. Though it has more micronutrients than white bread and
other starches, it is still a big insulin producer. In a lot of ways,
oatmeal (except the steel cut ones), whole grain bread, pasta are in the
saem boat with potatoes and corn.


I'm not sure I follow you, I mean, what do you think we should be
eating? Whole grains have a heck of a lot of trace nutrients that we
need and that it's generally harder to chew and takes longer to eat
has a beneficial effect on the whole feeling of hunger matching up
with how full you actually are thing. It's a good source of fibre,
obviously fruit and veg are too, but mostly not to the same extent and
without all the minerals. Plus, even though fructose doesn't have the
same blood sugar peak as the same mass of glucose, it still has quite
a significant one. A balanced diet for children isn't the same as for
an adult and focussing in too much on one thing loses sight of the
bigger picture and sometimes focussing a switch on one thing may be to
the greater good even if it's not perfect I wouldn't be surprised if
the generalised promotion of whole grains would help a lot of people
by pushing the diet more towards the ideal, which isn't at all the
same as building a great diet from the ground up, which realistically
few of us can do and stick to it, whereas more acheiveable things like
switching from a sugary white breakfast cereal to a whole grain one
actually have a chance of happening and helping people take steps in
the right direction, just as switching to a sugary white cereal may
have been a good switch from a plate of saturated fat!

Cheers
Anne
.

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