A lot of good stuff here people!
I was happy to see a couple of specific points raised. The caloric density of protein and fats being 2x carbs, and the balance between energy output vs caloric intake was part of what I hoped to see raised.
Another thought, perhaps I missed it here, is that age is a major risk factor. We
are getting older.
I heard somewhere that anyone who lives long enough will eventually get diabetes. Not sure if that's true or not. Facts anyone? (I've also heard the same about Alzhiemers)
Regardless, if it's only a risk factor and not every persons ultimate fate, and we are on average living longer, which we are, then
some part of the increase in diabetes statistics is assignable to increased life expectancy.
My hunch is that there are many factors all contributing to the increase. Diet is just one. Quantity and quality of carbs are both suspect within that realm.
It is all to easy to look for straightfoward explanations for excrutiatingly complex things which we find ourselves fighting. We need the conveniently simple explanations so that a trip to the grocery store doesn't become a congressional inquisition. We need to decide what's for lunch today and there's no time for a longitudinal study, there's barely time to eat it. You take what's available, subtract what you hate, subtract what you can't afford, subtract the things you think might be bad for you for any of dozens of reasons... how many choices remain?
Buddy7, carbs are part of the story. We still have much to learn about these things and inspite of the ever present problem of lunch, we must choose. It's better to keep looking for answers - but in a way, you have to be OK with not having all the answers yet.
I had salad for lunch today. Mostly carbs, some good protein and some good fat. Low GI made lower with fat and acid (EVOO and red wine vinegar). No easy way to measure the amounts - I eye-balled it.
My taste buds and meter agree that it was good.
