Processed Foods

[Jenny]

I love all those food out there, but I am starting to think that the stuff added to foods such as the high fructos corn syrup are part of the reason there are so many more diabetics and pre-diabetics. I wonder when the ADA and doctors will figure out this connection and maybe do something about it??

The Amish community has about half the incidents of diabetes as the rest of America and I beleive they grow/raise their own food but the cases that are there seem to show a strong correlation to genetics. http://www.infoaging.org/d-diab-2.html

[Shalyndria]

Interesting find, Jen.
I'd have to agree with you about additives; if you consider 50 years ago when additives were relatively sparse and uncommon and Type 2 diabetes wasn't the epidemic that it has become today, it seems to point a finger at all the processing we do to foods.

Anyway JMO,
Shy

[rzrbks]

Also, how many people with Diabetes have lived and passed on the genetic information that allows our bodies to "Kick Start" this disease up in our bodies.


As people live longer with more "Problems" there will be many more "Lovely and Wonderful" surprises for future generations.

[lilly]

this is a study that seems to make the connection between high fructose corn syrup and T2 diabetes;Study Blames Corn Syrup for Rise of Diabetes in US

Thu Apr 22, 3:21 PM ET

By Maggie Fox, Health and Science Correspondent

WASHINGTON (Reuters) - Corn syrup and other refined foods may be much to blame for the huge increase in type-2 diabetes in the United States over the past few decades, U.S. researchers said on Thursday.

A study of nearly 100 years of data on what Americans eat show a huge increase in processed carbohydrates, especially corn syrup, and a large drop in the amount of fiber from whole grains, fruits and vegetables.

It parallels a spike in the number of cases of type-2 diabetes, caused by the body's increasing inability to properly metabolize sugars.

"We are seeing this big jump in the number of calories," that people are eating, Dr. Lee Gross, a family physician at the Inter-Medic Medical Group in North Port, Florida, who led the study, said in a telephone interview.

"We tried to break down where are these calories coming from? We have heard everyone debating is it because of fat, is it because of carbohydrate and it is not really clear," Gross added.

"This shows the increase in the past 20 years is almost exclusively carbohydrates and certainly corn syrup consumption has increased dramatically."

Gross said he was not "picking on the corn syrup industry," but added, "It is hard to ignore the fact that 20 percent of our carbohydrates are coming from corn syrup -- 10 percent of our total calories."

An estimated 16 million Americans have type-2 diabetes, the sixth leading cause of death overall. And many studies have linked a high intake of refined carbohydrates and other foods with a high "glycemic index" with the development of diabetes.

SPIKES IN INSULIN

Foods with a high glycemic index cause a spike in insulin production. Many experts agree that, over time, repeatedly eating foods in this pattern can cause insulin resistance, which in turn leads to diabetes.

Writing in the American Journal of Clinical Nutrition (news - web sites), Gross and colleagues said they used data from the U.S. Department of Agriculture (news - web sites) and Centers for Disease Control and Prevention (news - web sites) to show that people have eaten about the same amount of carbohydrates a day on average -- 500 grams -- since 1909.


But instead of whole grains and vegetables, people are getting more and more of those carbs in the form of processed grains and sugars -- most of all, in corn syrup, they said.

Gross, with colleagues at the Harvard School of Public Health and the CDC, found that starting in 1980, people started consuming steadily more calories, with an average increase in total calories of 500 calories a day.

"Specifically, 428 calories (nearly 80 percent of the increase in total energy) came from carbohydrates," they wrote.

Gross said people are probably not eating all those 500 calories. Some could be wasted. "It's an estimate. It's hard to interpret," he said.


But the trend was clear.


"During the same period, the prevalence of type-2 diabetes increased by 47 percent and the prevalence of obesity increased by 80 percent," they wrote.

lilly

[TAutry]

Hi all,

A significant problem with high fructose corn syrup is that it isn't recognized as a carb by the body. HFCS doesn't cause the insulin response to trigger. One of the beneficial effects of the release of insulin is that it tells us when we are no longer hungry. As a result, people tend to over indulge without that resopnse. Why else would it be that with all the research, low-fat, no sugar added, and low-carb foods available we as a race are fatter now than we were 10 years ago?

The low-fat and low-carb crazes have given some people the mistaken idea that they can stuff themselves. The various low this and low that foods are not low calorie. With the rise in our collective waistlines have been the continual rise in disease. Combine that with the essentially sedentary lifestyle most of us live and it is a recipe for all kinds of medical problems.

We have seen the enemy and they are us. We, people, are our own worst enemy. The 'All You Can Eat' buffet? Need I say more?

Travis

[Harold]

Hey it's low fat, low carb and no sugar added. So what if it's a thousand calories.

[rzrbks]

Harold

Hey it's low fat, low carb and no sugar added. So what if it's a thousand calories.


My thinking Exactly-------:eek: