FRC I think someone should bestow a medical degree upon me...

[dawnnys]

I was just reading in a magazine today - discovered from "studies at Californila's Preventive Medical Center of Marin" by Elson Haas, M.D., and I was right!

The article said that after eating high-carb meals (or too many carbs, in general, especially if you have diabetes), your blood sugar skyrockets and triggers an inflammartory reaction that results in unwanted build-up of fluid in tissues. I figured this out on my own, a few days ago! Following an anti-inflammatory diet prevents this (Dawn's note: i.e. good-carb/low-carb).

Maybe TMI, but I wanted to share what I learned through all of this!

 

[cheezz]

I found out thru low-carbing it, that my arthritic joints stopped hurting.

I didn't know why, but your explanation makes sense.... swelling = pain

 

[heather_in_sf]

Ohhhhh, wow, now I really need to try this. *thank you* sooo much!

 

[heather_in_sf]

Oh wait, that includes wine though, right? Drat.

 

[cynupstateny]

You say "too many carbs, in general" Fruits and veggies!!? If you're on a

lo cal lo fat program what's left to eat?

 

[sylvia]

Really one ought to watch the glycemic level of the carbs eaten; the higher the better.

Carbs feed the brain and are necessary for good health.

 

[marilynfl]

Sylvia, if that statement is true, I must be a genius!

 

[dawn_mo]

Here is a food pyramid from Dr. Weil of anti-inflammatory foods.

As you will note, dark chocolate and red wine are at the top of the pyramid!

http://www.drweil.com/drw/ecs/pyramid/press-foodpyramid.html

 

[dawnnys]

Thanks Dawn - the only problem I see with that is "other sources of protein" - cheeses, dairy

eggs, poultry, meat - 1-2 times a week? That will never work... and the article said to make sure and include protein if you're having pasta or other complex carbs - it controls blood sugar spikes. I'm stickin' with the protein.. keeps you feeling satistfied, too.

 

[dawnnys]

That's why you really need the protein, and some fats. I know, I thought the same thing.

 

[dawnnys]

I think it's the "lower", the better... too high of a GI makes the food provoke a

quick rise in blood sugar. Ie. bananas, watermelon, pineapple, and in general, "white" foods are high on the glycemic index and really should be avoided if you have a problem with blood sugar/insulin resistance.

 

[cynupstateny]

Thanks for the pyramid, Dawn. That's just about what I do-except for a

"Skinny Cow" ice cream bar around 8 p.m. smileys/smile.gif)

 

[cynupstateny]

Oops- and, of course, I couldn't live without diet pepsi!

 

[marilynfl]

I'm with Dawn on this...lower index numbers reflects lower impact on blood glucose levels

Just wish I had my act together to follow it.

http://www.glycemicindex.com/

 

[dawnnys]

Funny that he suggests 7 x as much red wine as milk, lean meat, and poultry tho. Strange.

 

[dawnnys]

There is still the occasional donut that doesn't make it home from the

store, and the squirting of whipped cream directly from the can onto my finger though. But I'm on the right track now.

 

[sylvia]

I got confused and wrote "high" instead of "low". In too much of a rush this morning.

Thanks for catching my mistake folks. I slept in this morning and had to meet a friend for our 8 AM swim. I can use another swim since the thermometer is registering 90 F.

 

[marilynfl]

That would be my problem: I suffer from spacey-ocity when eating too many carbs.

 

[wekick]

Have you heard of '"resistant starch"? Along the lines of considering

the glycemic index of carbs, some carbs may also act as fiber. I did find one scholarly article in a medical journal but this article seems pretty well written and explains the concept.

http://lowcarbdiets.about.com/od/nutrition/a/resistantstarch.htm