On Aug 13, 2011, at 2:20 PM, George Schick wrote: > It's mainly the highly processed food that we eat that creates most of the > problems. And the sugars, according to Taubes anyway.
It's probably high glycemic foods in general, from his perspective, because these are quickly absorbed into the bloodstream and provoke the insulin response. http://www.health.harvard.edu/newsweek/Glycemic_index_and_glycemic_load_for_100_foods.htm Highly processed food, almost by definition, have had most if not all of the fiber removed and, along with that, most of the nutrients other than carbs, fats and proteins. Whole foods- i.e., pretty much left alone and eaten as nature makes them- tend not to to be highly glycemic. There are some exceptions- dried dates are extremely glycemic, for example. Even honey, the main naturally occurring concentrated sweet in much of the world, is less glycemic than glucose. We have a sweet tooth as a species because carbohydrates were hard to get and we need them (for example, the brain derives 100% of its energy from glucose). Now we have made carbohydrates- especially simple sugars- abundant and embedded in all kinds of foods. The problem with moving towards a heavily protein based diet is that meats aren't very good for us either; they tend to be high in saturated fats and various cooking methods increase mutagenicity. Whomever referenced Grandma's advice was spot on. I'd also add Michael Pollan's advice: "Eat food. Not too much. Mostly plants." -- You received this message because you are subscribed to the Google Groups "RBW Owners Bunch" group. To post to this group, send email to rbw-owners-bunch@googlegroups.com. To unsubscribe from this group, send email to rbw-owners-bunch+unsubscr...@googlegroups.com. For more options, visit this group at http://groups.google.com/group/rbw-owners-bunch?hl=en.
