In article <1141332931.521080.251630@[EMAIL PROTECTED]
>,
"Mr-Natural-Health" <johngohde@[EMAIL PROTECTED]
> wrote:
> World Rev Nutr Diet. 1990;62:120-85.
>
> The glycemic index.
>
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=2180214
>
> Wolever TM.
>
> Department of Nutritional Sciences, St. Michael's Hospital, Faculty of
> Medicine, University of Toronto, Ontario, Canada.
>
> "Different starchy foods produce different glycemic responses when fed
> individually, and there is evidence that this also applies in the
> context of the mixed meal. Methods of processing, and other factors
> unrelated to the nutrient composition of foods may also have major
> effects on the glycemic response. The reason for differences in
> glycemic response appears to relate to the rate at which the foods are
> digested and the many factors influencing this. The glycemic index (GI)
> is a system of classification in which the glycemic responses of foods
> are indexed against a standard (white bread). This allows the results
> of different investigators to be pooled. GI values also depend upon a
> number of nonfood-related variables. The method of calculation of the
> glycemic response area is most im****tant, but the method of blood
> sampling and length of time of studies also may have effects.
> Variability of glycemic responses arises from day-to-day variation in
> the same subject and variation between different subjects. There is
> less variability between the GI values of different subjects than there
> is within the same subject from day to day. Therefore, the mean GI
> values of foods are independent of the glucose tolerance status of the
> subjects being tested. Potentially clinically useful starchy foods
> producing relatively flat glycemic responses have been identified,
> including legumes, pasta, barley, bulgur, parboiled rice and whole
> grain breads such as pumpernickel. Specific incor****ation of these
> foods into diets have been associated with reduced blood glucose,
> insulin, and lipid levels. Low-GI foods may influence amino acid
> metabolism although the implications of these are unknown. In addition,
> low GI foods increase colonic fermentation. The physiologic and
> metabolic implications of this relate to increased bacterial urea
> utilization, and to the production and absorption of short chain fatty
> acids in the colon. The application of the GI to therapeutic diets
> should be in the context of the overall nutrient composition of the
> diet. High-fat or high-sugar foods may have a low GI, but it may not be
> prudent to recommend these foods solely on the basis of the GI. It is
> therefore suggested that the most appropriate use of the GI is to rank
> the glycemic effects of starchy foods which would already have been
> chosen for possible inclusion in the diet on the basis of their
> nutritional attributes, i.e. low-fat, unrefined carbohydrate."
>
> PMID: 2180214
> http://naturalhealthperspective.com/food/whole-grains.html
> --
> John Gohde,
> Achieving good Nutrition is an Art, NOT a Science!
>
> The nutrition of eating a healthy diet is a biological factor of the
> mind-body connection. Now, weighing in at 18 web pages, the
> Nutrition of a Healthy Diet is with more do***entation and
> sharper terminology than ever before.
> http://naturalhealthperspective.com/food/
Hello,
I may have kidney or liver problems as a result of taking statins. I
stopped taking statins about about a year ago since the statins caused my
creatinine level to rise above the normal limits. I can now eat most
fruits and vegatables without any problems. However, when I ate some black
beans several weeks ago, I did not urinate for about 14 hours. I drank
about 3 gl***** of water during those 14 hours. I am hoping that you can
tell me the reason. My doctor told me that it may be related to the salt
content but according to the label on the can--the beans did not have any
added salt.
Thanks in advance,
Jason
--
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