Re: Carbs and Cholesterol.

William Wagner wrote:
: In article <4drlftF1bvk6vU1@xxxxxxxxxxxxxx>,
: "Juhana Harju" <shantigiriorama@xxxxxxxxx> wrote:
:: William Wagner wrote:
::: In article <4drh45F1bao4mU1@xxxxxxxxxxxxxx>,
::: "Juhana Harju" <shantigiriorama@xxxxxxxxx> wrote:
:::: Jim Chinnis wrote:
::::: "Juhana Harju" <shantigiriorama@xxxxxxxxx> wrote in part:
:::::: Jim Chinnis wrote:
::::::: "Juhana Harju" <shantigiriorama@xxxxxxxxx> wrote in part:
:::::::: Owen Lowe wrote:
::::::::: In article <q2ac72hj79ho5fjmmcv4203ovr9s1vtris@xxxxxxx>,
::::::::: Jim Chinnis <jchinnis@xxxxxxxxxxxxxxxx> wrote:
:::::::::
:::::::::: While it may be true that health-conscious vegetarians/vegans
:::::::::: choose low-glycemic foods, I'd bet that the typical high-carb
:::::::::: person in the West is eating off the high end of the glycemic
:::::::::: scale.
:::::::::
::::::::: Exactly. The first mental image when I hear someone say
::::::::: hi-carb is pasta, potatoes, rice, bread, cereals, and sugary
::::::::: foods.
::::::::
:::::::: It might be somewhat different in different countries. In
:::::::: Finland, were I live, it is quite common to eat porridge oats
:::::::: and rye bread made from mostly whole grain rye. Although the
:::::::: Finnish diet in general is not one of the healthiest ones,
:::::::: these are good features. Berries are also easily available.
:::::::
::::::: Almost no one around here (Virginia, in the USA) would touch
::::::: "porridge oats and rye bread made from mostly whole grain rye."
::::::: I eat rye crispbread and the like, and most of what I buy is
::::::: imported from Sweden and Norway. The "whole-grain" rye bread
::::::: baked here is largely not whole grain anything.
:::::::
::::::: Here's an ingredients list for rye bread from a nearby chain
::::::: (Panera) that bakes its rye bread fresh locally:
:::::::
::::::: "Unbleached flour (wheat flour, malted barley flour), water,
::::::: bread base (bleached wheat flour, dextrose, palm oil, dry whey
::::::: [a milk protein], salt, mono & diglycerides with BHT and citric
::::::: acid as preservatives, corn flour, soy flour, DATEM, vital
::::::: wheat gluten, calcium salts, leavening [monocalcium phosphate],
::::::: wheat starch, calcium carbonate, ascorbic acid as dough
::::::: conditioner, calcium iodate, enzymes, soy lecithin, l-cysteine,
::::::: silicon dioxide, tricalcium phosphate), rye chops (may contain
::::::: wheat), whole wheat flour, margarine (palm oil, water, soybean
::::::: oil, mono- and diglycerides, artificial flavor, colored with
::::::: annatto, calcium disodium EDTA as a preservative, vitamin A
::::::: palmitate), yeast, sugar, caraway seed, salt." :-(
::::::
:::::: I knew that the situation is worse in the USA but I did not know
:::::: that it is that bad. My condolences. I think that something
:::::: should be done to reverse the situation.
:::::
::::: According to a paper I saw recently, It is "that bad" except in
::::: parts of Scandinavia. See
::::: http://www.wholegrainscouncil.org/pdf/SlavinArticle0504.pdf
::::
:::: The situation was even worse in India which I visited recently. I
:::: did not see any whole grain there except Swedish rye cripsbread
:::: once in a grocery store. Even that was for tourists. I had couple
:::: of discussions with Indians about the subject and I found out that
:::: they did not even know what whole grains are although their
:::: knowledge of English in general is pretty good. Only after my long
:::: explanation one Indian waiter in one restaurant was able to grasp
:::: what I mean and he replied that only poor people in some villages
:::: eat whole grain rice at the time of harvest.
:::
::: Us aging hippies use to study macrobiotic philosophy which valued
::: whole grains. Eden foods still caries on. Walnut acres was the
::: best in my opinion till they were bought out and closed down...real
::: Bummer!!!!
::
:: My interest to healthy food started also from macrobiotics in the
:: late seventies and early eighties but I never really liked their
:: approach because they disapproved eating most fruits which I have
:: always liked. Often the macrobiotic meals included too much grains
:: and they tasted too dry to my taste.
::
::: Still real food is becoming more expensive and we compensate with
::: higher health cost. Meat by the way is cheap here produce is
::: expensive. With fuel or energy going up I forecast victory gardens
::: coming back into vogue. AKA small gardens .
::
:: Isn't it strange that people are able to afford large houses and
:: couple of cars to their families but healthy food is too expensive?
:: For me it is a sign that there is something wrong with priorities.
::
::: Search on a rainy day for Quinoa or Amaranth.
::
:: I have both in my kitchen. I cook quinoa often and it is one of my
:: favorite grains. In amaranth there are often some grains of sand
:: that I am not able to rinse off.
::
:: In addition to quinoa I also like whole grain spelt. There might be
:: some unfounded nutrition hype around spelt but I like the taste
:: anyway. There is nothing better that spelt porridge cooked very
:: slowly from crushed spelt grains.
:
: In a few words I'd suggest that close to the earth, local, fresh and
: prepared with love is the way to go.

Fresh and prepared with love sounds great. But I would like to question the
age old macrobiotic assumption that local food is good. If I would eat local
food only I would have to give up many healthy crops as they don't grow at
latitude 60 N where I live. I would have to give up eating almonds, nuts,
pomegranates, oranges, red wine, olive oil, quinoa, sesame seeds, green tea,
sea weed, kudzu, and mackerel to name just few imported foods. The local
soil is also deficient of selenium and if I would eat organic local food
only I would end up as selenium deficient.

Just after the Second World War the local diet here was very limited. I am
happy that along with the increased affluence and widening trade it became
possible to purchase foods which were not available after the war. Along
with the widening variety of vegetables and fruits available the avarage
life-expectancy has been increasing steadily. Setting voluntary limits to
the variety of vegatables and fruits eaten - as done in macrobiotics - would
be like going backwards.

: Get the family about for dinner
: then sauna. Eating low on the chain comes to mind as after thought.

Low on the chain is one of my principles also.

: Whole grain rice = 5
: Sugar = 2
: Meat = 8
:
: Balancing extremes was difficult but I still keep the premise in mind
: when I cook. Balance... Now these tomatoes and this fresh cheese
: along with fresh basil,,,,:)) Fruit and meat seems easier.
:
: Yin yang ... I went from cooking ideals to martial fun same
: principles.
:
: Hard to figure.
:
: Best as always!!
:
: Have great weekend!

Same to you also! :-)

: Bill
:
: Bill
:
: I'm ignorant of spelt soon to be remedied.

(1) Here is a non-commercial site about spelt:

http://food.oregonstate.edu/g/spelt.html


(2) A study about the nutritional differences of spelt and common wheat:

J Agric Food Chem. 2005 Apr 6;53(7):2751-9.
Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and
bran naturally enriched in oleic acid and minerals but not phytic acid.
Ruibal-Mendieta NL, Delacroix DL, Mignolet E, Pycke JM, Marques C, Rozenberg
R, Petitjean G, Habib-Jiwan JL, Meurens M, Quetin-Leclercq J, Delzenne NM,
Larondelle Y.
Unite de biochimie de la nutrition, Universite catholique de Louvain, Croix
du Sud 2/8, 1348 Louvain-la-Neuve, Belgium.

The nutritional value of breadmaking cereal spelt (Triticum aestivum ssp.
spelta) is said to be higher than that of common wheat (Triticum aestivum
ssp. vulgare), but this traditional view is not substantiated by scientific
evidence. In an attempt to clarify this issue, wholemeal and milling
fractions (sieved flour, fine bran, and coarse bran) from nine dehulled
spelt and five soft winter wheat samples were compared with regard to their
lipid, fatty acid, and mineral contents. In addition, tocopherol (a
biochemical marker of germ) was measured in all wholemeals, whereas phytic
acid and phosphorus levels were determined in fine bran and coarse bran
samples after 1 month of storage. Results showed that, on average, spelt
wholemeals and milling fractions were higher in lipids and unsaturated fatty
acids as compared to wheat, whereas tocopherol content was lower in spelt,
suggesting that the higher lipid content of spelt may not be related to a
higher germ proportion. Although milling fractionation produced similar
proportions of flour and brans in spelt and wheat, it was found that ash,
copper, iron, zinc, magnesium, and phosphorus contents were higher in spelt
samples, especially in aleurone-rich fine bran and in coarse bran. Even
though phosphorus content was higher in spelt than in wheat brans, phytic
acid content showed the opposite trend and was 40% lower in spelt versus
wheat fine bran, which may suggest that spelt has either a higher endogenous
phytase activity or a lower phytic acid content than wheat. The results of
this study give important indications on the real nutritional value of spelt
compared to wheat. Moreover, they show that the Ca/Fe ratio, combined with
that of oleate/palmitate, provides a highly discriminating tool to
authenticate spelt from wheat flours and to face the growing issue of spelt
flour adulteration. Finally, they suggest that aleurone differences, the
nature of which still needs to be investigated, may account for the
differential nutrient composition of spelt and wheat. PMID: 15796621

--
Juhana


.

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