Carbs and Heart attacks
Just spotted this:
Women Who Eat Foods With High Glycemic Index May Be at Greater Risk for Heart Disease
High-carbohydrate diets increase the levels of blood glucose and of harmful blood fats known as triglycerides while reducing levels of protective HDL or “good” cholesterol, thereby increasing heart disease risk, according to background information in the article.
Even the BBC picked up on it. They report:
The British Heart Foundation, said that for women, choosing lower GI foods could be useful in helping them to reduce their risk of coronary heart disease. She said: “They could try broadening the types of bread and cereals they eat to include granary, rye or oat; including more beans, pulses; and accompanying meals with a good helping of fruit and vegetables.
Of course the heresy would be to recommend that people - especially women - cut carbs of all sorts and eat more saturated fat and protein.
Here is the abstract
Dietary Glycemic Load and Index and Risk of Coronary Heart Disease in a Large Italian Cohort
Background Dietary glycemic load (GL) and glycemic index (GI) in relation to cardiovascular disease have been investigated in a few prospective studies with inconsistent results, particularly in men. The present EPICOR study investigated the association of GI and GL with coronary heart disease (CHD) in a large and heterogeneous cohort of Italian men and women originally recruited to the European Prospective Investigation into Cancer and Nutrition study.
Methods We studied 47 749 volunteers (15 171 men and 32 578 women) who completed a dietary questionnaire. Multivariate Cox proportional hazards modeling estimated adjusted relative risks (RRs) of CHD and 95% confidence intervals (CIs).
Results During a median of 7.9 years of follow-up, 463 CHD cases (158 women and 305 men) were identified. Women in the highest carbohydrate intake quartile had a significantly greater risk of CHD than did those in the lowest quartile (RR, 2.00; 95% CI, 1.16-3.43), with no association found in men (P = .04 for interaction). Increasing carbohydrate intake from high-GI foods was also significantly associated with greater risk of CHD in women (RR, 1.68; 95% CI, 1.02-2.75), whereas increasing the intake of low-GI carbohydrates was not. Women in the highest GL quartile had a significantly greater risk of CHD than did those in the lowest quartile (RR, 2.24; 95% CI, 1.26-3.98), with no significant association in men (P = .03 for interaction).
Conclusion In this Italian cohort, high dietary GL and carbohydrate intake from high-GI foods increase the overall risk of CHD in women but not men.
April 13th, 2010 at 8:23 pm
Need some help with diabetes. I have to loose weight and cut carbs , but I don't know how.Can you help me?
How many carbs a day should you have? I have a sweet tooth, so can you help me with another way to satisfy my cravings. My doctor allows my to have 10 carbs a day but I don’t know if its all the same. Like a bake potato or peice of cake? I know it has more sugar and calories, but how do you figure out what to eat and what not to? Have any good recipes for low sugar treats please share. Can you use sweet n low instead if you bake something yourself? I know about baking cakes with Apple sauce there not bad. Is there a group or anything online I could join without paying and buying everything? Like somewhere to get recipes, and hints. I already cut fat out of my diet because of a heart attack, and I have cut the calories. Please explain this sugar thing to me if you can. Any help would really be appreciated.
April 14th, 2010 at 1:25 am
Have you tried the Eat to Beat Diabetes Plan?
The Eat to Beat Diabetes plan provides approximately 1,300 calories a day (45 percent of calories from carbohydrate, 31 percent from protein and 23 percent from fat). You can modify as you wish to reach the goal that’s right for you.
http://health.ivillage.com/di/di_lw/0,,pz7h-2,00.html
You might also want to visit the Diabetes message board for some first hand advice:
http://messageboards.ivillage.com/iv-bhgendiabete
It’s possible to get on top of diabetes!
References :
April 14th, 2010 at 1:27 am
My husband has type II diabetes. His endocrinologist made things simple. He said to follow the South Beach diet plan. It is the best for a diabetic.
http://secure.agoramedia.com/sbd2/learn/food.html
http://www.amazon.com/South-Beach-Diet-Delicious-Doctor-Designed/dp/B000OCXOZW/ref=pd_bbs_sr_1/002-7856332-4353630?ie=UTF8&s=books&qid=1180055288&sr=8-1
The best (and I have read many) book on type II is The First Year: Type 2 Diabetes: An Essential Guide for the Newly Diagnosed
http://www.amazon.com/First-Year-Diabetes-Essential-Diagnosed/dp/1569242658/ref=sr_1_18/002-7856332-4353630?ie=UTF8&s=books&qid=1180055349&sr=1-18
It will really help you understand what happens when you eat and why. It explaines the role of insulin, the pancreas, insulin resistance, why you need some carbs, etc.
To answer your food question regarding potatoes etc. A simple carb is a simple carb, that is any carb without fiber. Cake, white rice, potato, white bread… all will have a fast impact on blood sugar. You want complex carbs. You are looking for 3 or more grams of fiber per serving. The fiber slows digestion and the impact on your blood sugar levels.
The two books I recommended will be a HUGE help. You may also want to see an endocrinologist (specializes in diabetes and tyroid disorders)
I have found Splenda to be the best tasting and most heat stable of the sweetners. Remember it is not just about sugar but all simple carbs.
Here are some web sites:
http://www.diabetes.org/home.jsp
http://www.pueblo.gsa.gov/cic_text/health/noninsulin-diabetes/diet.htm
http://allrecipes.com/Recipes/Healthy-Living/Delicious-Ways-to-Control-Diabetes/Main.aspx
Don’t forget the importance of exercise.
Groups:
http://health.groups.yahoo.com/group/diabetes/
http://www.healthcentral.com/diabetes/support-groups.html
Please feel free to contact me if I can be of any additional help.
References :
I am always hungry for knowledge. When I met my DH, his father was diabetic (DH had not been diagnosed yet). So I made sure I understood diet restrictions for his Dad. Later, when DH was diagnosed I read everything I could get my hands on. Consulted dieticians etc.
April 14th, 2010 at 1:29 am
I find `baking with the artificial sweeteners is unsatisfactory. Some people don’t mind the finished product. Even sweetener blends are iffy.
Many magazines offer recipes especially for diabetics. There are whole books dedicated to these recipes. Go to the library. Use the web.
Please follow the plan that the doctor gave you. Diabetes is insidious. You cannot see the harmful action of diabetes on a day to day level, but loss of eyesight, loss of feet and legs, heart problems and a whole score of health challenges result from high blood sugar levels
A potato and a piece of cake are not the same thing, except for angel food cake. Watch your portions. Use an exchange list. Contact your local hospital. They frequently have free programs to help you understand foods and what equals a carb unit.
Keep trying. You are worth the effort.
References :
April 14th, 2010 at 1:31 am
If you have a sweet tooth as a diabetic, here are some options: sugar free jello (always have some made in your frige), sugar free pudding, unsweetened applesauce (you can make it by boiling apples with water until soft, add Splenda as needed when cooled), sugar-free ices and ice cream are available in all grocery freezers. Never ever get tempted by doghnuts or cakes, there are not worth the trouble. If you need chocolate, go for the super dark, high-cocoa type that has a minimum of sugar, always read the ingredient list.
References :
April 14th, 2010 at 1:33 am
Hi, Carol! I went through the same thing when I was diagnosed with type 2 diabetes 9 years ago. It’s true, all carbs are NOT created equal! I can share what I’ve learned, and give you some web sites to check out. Sugar is not my problem or rather, not my biggest problem. Potatos and pasta are what sends my blood sugar soaring, and kept me from losing weight. My diabetic counselor said, "If it’s white, Don’t eat it!"
I have discovered that sourdough bread is metabolised differently, and won’t cause those huge jumps in blood sugar, the way regular white bread will. 100% whole wheat is also good, but only 2 slices per day. Eat nothing made with white flour,don’t eat white rice (Brown or wild only). As you can see this severely limits your sweet options. You have to limit your carbs, but 10 carbs a day?The doc must be serious about weight loss! Normally, about 35% of your food intake can be carbs, so long as they are the right kind of carbs.
http://www.gidiet.com/en-us/ This site will help you find the best low carb foods. I bought the book, because I needed a handy reference, but you can find the book at your local library. Also, there is a sweetner called Splenda, and at http://www.splenda.com, they have lots of recipes using this sugar substitute. Not all sweetners can be used in baking, but this one can. You must ween yourself from baked goods, though. They contain lots of sugar, and white flour, a double whammy for diabetics! Even if you use sweetners, that’s still a lot of flour! Not Good! I sur hope this helps! You have a ways to go, to learn about healthy, low carb eating, but hopefully, this will give you a place to start.
References :
Personal Experience!
April 14th, 2010 at 1:35 am
Definitely not all foods are created equal. You need to cut down on your sugar intake. Avoid those foods that come cooked or baked with sugar.
Here are some article references on what you can or cannot eat
http://www.diabetes-treatment-research.com/Articles/Diabetes_Diet_What_You_Can_Eat.php
http://www.diabetes-treatment-research.com/Articles/Tips_For_Diabetic_Cooking.php
http://www.diabetes-treatment-research.com/Articles/Diabetic_Diet_Plan.php
http://www.diabetes-treatment-research.com/Articles/How_To_Use_The_Diabetic_Food_Pyramid.php
References :
April 14th, 2010 at 1:37 am
Diabetes is not easy to control I know from experience. You must check your blood sugar before each meal to better control it. Sugar is bad only because it gets in your blood and raises your sugar very fast. On the other hand fructose natural sugar, takes longer to get in your system. Sweet and low is not made for cooking. You can cook with splenda works very good. Also, any kind of exercise, check with your doctor first. You can get lots of Diabetes information and recipes from a subscription with Diabetes Self-Management for $18.00 for six bimonthly issues it is worth the money. There phone number is (800) 234-0923 If you cannot pay you can find a calorie and carb counter on http://www.calorieking.com,
You can also visit http://www.DiabetesSelfManagement.com. Hope this helps
References :
I have been a type 1 diabetic since 1972