> Recent medical issues have surfaced making this search for a lo-carb
> alternative imperative...

Don't get on the "recent medical issue" wave or you'll never get off. Eat
properly, meaning un-refined foods, ie. whole grain. The "bad carbs" are the
processed foods, ie. white flour, white pasta, white sugar, etc and the high
glycemic foods such as white potatoes, which have a higher glycemic value
than sugar. Whole foods, its a good thing...

On Wed, 14 Jan 2004 09:47:02 -0500
"<>" > wrote:

>
> > Recent medical issues have surfaced making this search for a lo-carb
> > alternative imperative...
>
> Don't get on the "recent medical issue" wave or you'll never get off.
> Eat properly, meaning un-refined foods, ie. whole grain. The "bad
> carbs" are the processed foods, ie. white flour, white pasta, white
> sugar, etc and the high glycemic foods such as white potatoes, which
> have a higher glycemic value than sugar. Whole foods, its a good
> thing...


I hear a lot of rhetoric about whole grain being 'better' but the
nutritional analysis I've seen shows that whole grain is higher in fat
and fiber, but the difference in carbohydrate content is a single-digit
percentage. I mean, you could just eat 10% less white flour.

Is there a documented scientific basis for the assertion that an ounce
of whole wheat flour is 'healthier' than an ounce of enriched white
flour? Maybe all that fiber results in less digestion. *shrug*

I'm really confused about this, because even diabetic groups parrot
this assertion, but i haven't seen numbers that back it up.

This 'whole foods' thing is the same hippie nonsense it was 30 years
ago, I suspect.

I'll starve to death before i eat whole wheat pasta again. Yech.
Chewy. Smells like a wet dog. Tastes like a dishrag.

I guess you need to understand the sling-shot effect of high glycemic foods
to understand why whole grain makes a difference and why eating processed
carbs tend to lead to obesity. This is really of topic and might be better
discussed either privately or on another NG.

> I hear a lot of rhetoric about whole grain being 'better' but the
> nutritional analysis I've seen shows that whole grain is higher in fat
> and fiber, but the difference in carbohydrate content is a single-digit
> percentage. I mean, you could just eat 10% less white flour.
>
> Is there a documented scientific basis for the assertion that an ounce
> of whole wheat flour is 'healthier' than an ounce of enriched white
> flour? Maybe all that fiber results in less digestion. *shrug*
>
> I'm really confused about this, because even diabetic groups parrot
> this assertion, but i haven't seen numbers that back it up.
>
> This 'whole foods' thing is the same hippie nonsense it was 30 years
> ago, I suspect.
>
> I'll starve to death before i eat whole wheat pasta again. Yech.
> Chewy. Smells like a wet dog. Tastes like a dishrag.
>

I must apologize, I just re-read your post and realized I might have
mis-interpreted it. I read "recent medical issues" to be "recent medical
findings" for some reason and thus my infommercial on eating properly.

"<>" > wrote in message
...
>
> > Recent medical issues have surfaced making this search for a lo-carb
> > alternative imperative...
>
> Don't get on the "recent medical issue" wave or you'll never get off. Eat
> properly, meaning un-refined foods, ie. whole grain. The "bad carbs" are
the
> processed foods, ie. white flour, white pasta, white sugar, etc and the
high
> glycemic foods such as white potatoes, which have a higher glycemic value
> than sugar. Whole foods, its a good thing...
>
>