Re: Refined Grain Further Out Of Favor

From: TC (tunderbar_at_hotmail.com)
Date: 01/17/05 

Date: 17 Jan 2005 06:53:23 -0800

Roman Bystrianyk wrote:
>
http://www.healthsentinel.com/news.php?event=news_print_list_item&id=544
>
> "Refined Grain Further Out Of Favor", CBS News, January 15, 2005,
> Link:
>
http://www.cbsnews.com/stories/2005/01/15/eveningnews/main667223.shtml
>
> Bread has been portrayed as Public Enemy No. 1 for low-carb dieters
> trying to slice inches off their wasitlines. But, reports CBS News
> Correspondent Serena Altschul, there's growing scientific evidence
> showing that idea to be a misconception.
>
> "It's not just the total carbohydrates, but it's about the types of
> carbs you are consuming that will affect your waistline," says P.K
> Newby of Tufts University.
>
> In two studies spanning three years, scientists at Tufts followed the
> eating habits of over 450 healthy middle-aged people. They compared
> those who ate foods high in refined flour - like white bread - to
> those with diets loaded with whole grain products.
>
> "Those individuals in the white bread group had about a half-an-inch
> larger waist circumference than compared to those in the healthy high
> fiber group," Newby says.
>
> But, remarks Altschul, the real shocker is that the white bread
lovers
> with the expanding waistlines ate less total carbohydrates than whole
> wheat eaters. It was the white bread that made the difference.
>
> Here's why: Researchers believe refined flour in white bread
> metabolizes faster in the body than whole grains. That causes a spike
> in insulin. The rush of insulin turns into fat more quickly -- right
on
> your waistline.
>
> Cathy Nonas of the American Dietetic Association says, "You can see
> that, if someone was eating like that for ten years, it would make
not
> only a significant difference, but it would be a significant risk to
> their health profile."
>
> Food manufacturers are already looking to cash in, Altschul notes.
>
> Conagra -- one the companies that originaly brought refined flour to
> American grocery shelves -- has rolled out a new product claiming the
> taste and texture of white flour, with the benefits of whole grain.

Wheat itself is crap. As far as grains go, it has the worst nutritional
profile. And it causes allergic reactions and GI problems. Virtually
all other grains are better tolerated by humans. Having said this,
grains are basically bird and ruminant feed and have little value
beyond that. They are basic fillers, with the implication that they
don't provide an abundance nutrition but they make for a cheap way of
rounding out a meal. And if the grains are refined, ie. white flour,
they contain virtually no useful nutrition other than a few of the
cheapest vitamins added to "enrich" the flour. Hardly a "staff of
life".

TC

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