Mon, Oct-05-20, 08:47
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Senior Member
Posts: 1,898
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Plan: Atkins-ish (hypoglycemia)
Stats: 000/000/000
BF:
Progress: 50%
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Quote:
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Originally Posted by Ms Arielle
Yes, the list of peoples that benefited from meat based diet over grain based and orocessed is endless.
On a low carb forum , most of us are aware of this history. New nembers and casual readers may not be.
Eating grain is in line with consuming sugar. Mdern garains may be worse than plain sugar.
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I'd say grain is ultimately far worse than sugar.
- It's recommended that you consume at least 6-8 servings of grain daily. It's recommended that you eat no more than 6-9 servings of added sugar daily.
- The serving size of grains are far larger than the serving size for sugar, resulting in a far higher intake of carbohydrate per serving: 1 tsp sugar (4 g carbs) is a serving of sugar. One slice of bread is a serving (depending on the size of the bread slice, 12-15 or more g carbs), 1 half-cup serving of cooked rice has 22 g carbs, a one cup serving of plain shredded wheat has 41 g carbs, a 2 oz serving of spaghetti (weighed dry) has 43 g carbs.
- With the RDA numbers, if you consume the maximum allowed sugar (9 servings for a total of 36 g carbs), and consume only the minimum 6 servings of grains, all in the form of smaller slices of bread (72 g carbs) you'll still be taking in twice as many carbs from grains than from sugar. Reduce the added sugar to 6 servings, and take at least half your grains in the form of rice and cold, no-sugar added cereal, and the g of carbs from grains could easily shoot way up to 170 or higher.
- Starchy carbs convert to glucose more rapidly than sugar in the body, raising blood sugar levels faster than starch, since starch only needs to go through one chemical change to convert to glucose, whereas sugar needs to go through 2 chemical changes to convert to glucose.
- The rapid effect on blood glucose from all those grains causes a massive spike in insulin, sending all that excess blood sugar to fat storage.
Neither grains or sugar is particularly good for the body, but even if everybody in the nation reduced added sugar consumption to 6% of total calories, grains will still be doing far more metabolic damage than sugar - especially in those whose metabolism has already been damaged by years/decades of excessive starch and sugar consumption.
Trying to fix the nation's obesity/metabolic ills merely by reducing added sugar intake a few percent is like trying to empty a 5 gallon bucket of water using an eye dropper, while a faucet continues to drip water into the bucket.
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