Study demonstrates health hazards associated with a low-fat, high carbohydrate diet
Posted on 20 July 2009
Published July 20, 2009 . Filed under: Healthy Eating, Low-Carbohydrate/Carbohydrate Restriction, Unhealthy Eating!, Weight Loss
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Study demonstrates health hazards associated with a low-fat, high carbohydrate diet…
For about 30 years we
July 20, 2009 @ 6:08 pm
Dietary Carbohydrates and Dental-Systemic Diseases P. Hujoel This paper also shows that the lipid theory may not be correct and suggests that fermentable carbohydrates may not only be the cause of dental caries, periodontal disease, certain oral cancers, and leukoplakia and that poor oral health predicts the onset later of chronic non-communicable diseases such as Cardiovascular diseases, diabetes mellitus, certain cancers, and dementia late onset conditions arising from the same cause.
July 20, 2009 @ 11:35 pm
It is a thought and an unanswered question that I have lived with for a while now – might there be a ceiling to the degree of aggregate glycaemic load (GL) that can healthily be sustained over time? It is a bit like the acknowledgment of the protein ceiling as illuminated in the so called ethnographic atlas.
The idea might seem to fit with actuality but the dynamic may not be so simple. A diet of high GL may also be one that is low in plant fibre. A diet of high GL may also be one that is high sweetener. Sucrose is digested to glucose and fructose. Does the fructose component get handled differently to the manner in which glucose is metabolised? Is it possible that fructose places a load on the liver for which the human body is poorly prepared? It becomes difficult to be singular in explanation.
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There’s no mention of omega-6 oils here, John. As yet I am under read upon the oils but I pursue the topic with great suspicion of the overabundance of omega-6 oils. These ought not to be a problem in a diet high in natural components, but they creep into many of the value-added lines that dominate the supermarket shelves. They are favoured by industry because they are generally more stable than the healthier oils.
Omega-3 fats might be mitigating in a high GL diet but might too much omega-6 be acerbating? While it may sound whacko the longer I live with it the greater regard I have for the potential allegory in the biblical tale of bread and fish.
Am I alone in noticing how the Flora brands packaging got a face-lift coincident with the FSA anti-sat-fat launch? Might anyone be able to empirically support the fleeting and casual observation that just possibly the brands were also re-formulated to address n6:n3 balance around this time? Perhaps I am just of suspicious mind.
July 21, 2009 @ 3:25 pm
CHris. Good point but you need to distinguish between needed omega 6 as in seeds and nuts and processed omega 6 as in all oils except olive and all margerines. They are absolutely everywhere in processed foods even raisins! They go into the cell membranes and affect every aspect of our health. They affect diabetes as insulin cannot attach to cells where the receptors are not working proplerly.
July 24, 2009 @ 3:00 pm
Hilda, I’m grateful for your encouraging remarks, thanks.
“They affect diabetes as insulin cannot attach to cells where the receptors are not working proplerly.”
Can you suggest a reference for this – one I might be able to follow – it interests me.
July 27, 2009 @ 6:42 pm
Stephan’s Blog
http://wholehealthsource.blogspot.com/
is probably the best place to look for information on dietary fats, sucrose etc.
August 11, 2009 @ 7:33 pm