Re: asian 70% carb diet "paradox"
- From: "TC" <tunderbar@xxxxxxxxxxx>
- Date: 15 Feb 2007 09:46:25 -0800
On Feb 15, 9:46 am, "TC" <tunder...@xxxxxxxxxxx> wrote:
http://www.ajcn.org/cgi/content/abstract/34/2/184
Comparison of serum glucose, insulin, and glucagon responses to
different types of complex carbohydrate in noninsulin-dependent
diabetic patients
PA Crapo, J Insel, M Sperling and OG Kolterman
We have studied the acute effects of oral ingestion of dextrose, rice,
potato, corn, and bread on postprandial serum glucose, insulin, and
glucagon responses in 20 diabetic subjects with nonketotic, noninsulin
requiring fasting hyperglycemia. The carbohydrate loads were all
calculated to contain 50 g of glucose. The data demonstrate that 1)
dextrose and potato elicited similar postprandial serum glucose
responses whereas rice and corn elicited lower responses, with bread
intermediate; 2) postprandial insulin responses were relatively flat
but rice ingestion led to significantly lower insulin responses than
did potato; 3) urinary glucose excretion during the 3 h after
carbohydrate ingestion was greatest following dextrose and least after
rice and corn. In conclusion, there is a range in the magnitude of
postprandial hyperglycemia after ingestion of different complex
carbohydrates in diabetic patients with fasting hyperglycemia and
emphasis on the use of the less hyperglycemic starches could be of
therapeutic value in controlling hyperglycemia.
***
TC
http://www.westonaprice.org/traditional_diets/japan_comments.html
Inside Japan--Comments
We received the following comments on the article Inside Japan:
In your article, you mention "baking" as a preparation technique
employed by Japanese; in fact, most Japanese until quite recently did
not have an oven at all! Baking is not a preparation method used for
fish or much of anything else in Japan. Nowadays that has changed, but
traditionally it was not so. Steaming, grilling, stewing,
saute...those are the traditional preparation methods.
Traditionally, fishmongers delivered fresh fish to people's doors, but
this is no longer true and probably has not been common for most
people for quite a long time. Until recently, fish markets were most
common and women went shopping for the day's groceries everyday. Now,
like in America, supermarkets are replacing specialty stores and women
are turning away from shopping daily but there are still specialty
fish stores and the farmers' markets held every few days include fish
stands where fresh and salt cured fish (as well as pickled) is sold.
The freshness of fish in an island country like Japan makes possible
eating it raw. Since I grew up in Ohio, I almost never ate decent fish
until I moved to Minnesota where Scandanavian descendants and their
dietary preferences created a market for fresh fish. Differences in
location do impact food selections, don't they!
Soy products are "ubiquitous" in Japanese cuisine and I suspect
consumption may be more than the 1/4 cup per day you noted. I have
never heard of "tempeh" being used in Japan until recently when the
"soy craze" that hit the West extended backwards to Japan as well. I
do not know any Japanese who eat tempeh. They do eat soy products like
shoyu (soy sauce), miso, natto, tofu, yuuba and fresh soy beans that
are steamed and salted. As you have noted, I suspect the negative
impact of soy on thyroid function is modulated by mineral intake -
particularly iodine - afforded by consumption of sea vegetables and
fish.
Within the "Japanese Foodways" text, you mention consumption of
"lobster" in several places. I question this as lobster is "Ise Ebi"
in Japanese and this is an expensive and seldom consumed item. Perhaps
"shrimp" would have been more accurate. In addition, "funazushi" is
not a shellfish; it is a fish albeit a small one that is used to
prepare this fermented food.
When your discussion of umeboshi (pickled plums), the text implies
that plums used come only from Mito Ibaraki and are famous. Those
Ibaraki plums may be famous, however the plums grow almost everywhere
in Japan. In fact, I have two trees here at the temple where I live
and I make umeboshi yearly. If I want to go for the really "famous"
plums, I buy plums from Kii Hanto which are supposed to be the best
for making big juicy umeboshi. Nowadays, young Japanese women seldom
learn how to prepare their own "tsukemono" or pickles; they just buy
them somewhere. But the traditional pickling recipes are numerous and,
although salty by western standards, offer a great method for included
lactofermented foods in the diet. In particular, "nukazuke".
Overall with regard to traditional Japanese dietary customs, I think
we can safely say that vegetables are the main item along with rice
and fish base products. I would want to note however that "poor"
Japanese cannot afford rice; traditionally the poor of past times were
left to eat millet or barley instead of rice OR very thin rice gruel
with some vegetables in it. Modern Japanese (post war) pay a huge
portion of their monthly food allowance for rice which, (it is true)
they feel they cannot do without. Nowadays, Japanese have come to love
bread too (they invented the personal bread bakery electric device)
but, for most, if they cannot eat rice for a few days, they feel
something is lacking. If we allow that rice is the "wheat" of Asia,
then dietary differences are most notably in the area of amount of
fish consumed and soy product consumption PLUS (I feel this is very
important) amounts of vegetables consumed. Compared to the typical
American diet, not only is the overall amount of vegetables consumed
greater but the preparation techniques used probably reduce
nutritional loss. With the exception of B Vitamins which are
notoriously lacking due to the white rice thing, intake of fat soluble
and water soluble vitamins plus minerals probably exceeds by far
intake characteristic of traditional American diets. Antioxidant
consumption in traditional Japanese diets is considerable, in part
thanks to green tea. This is, however, changing as Japanese turn to
coffee and fried food consumption increases at the expense of
vegetable dishes. Without a question, Japanese cuisine was never
intended to be "vegetarian" and vegetable dishes are almost without
exception flavored with meat or fish and, of course, soy sauce. But,
vegetables are very important in Japanese cuisine. They are not the
side dishes that Americans relegate their vegetables to.
I should say that the overall points of your article were, without
question, correct. I really am glad to see this kind of information
made available to people. I also think it is great to use the Japanese
dietary profile to correct misconceptions about fat intake and heart
disease, etc. and to make clear to those who would promote the idea
that soy is the cure-all for osteoporosis that, indeed, Japanese women
have a terribly high rate of osteoporosis despite soy consumption.
Japan is not the land of Michio Kushi as many westerners would like to
think. Thank you for bringing such points to light.
So, if we are careful with our generalizations about Japanese food
habits and take care not to transmit mistakes in information, then I
think Americans might be able to learn from the Japanese example. That
is, providing the Japanese do not turn to western habits like
MacDonalds and Mister Donut.
Emyo Jennifer Nakayama
Japan
********
TC
.
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