These threads are always interesting. What I am saying I pre-fix with the 80 / 20 rule as there are always outlayers, such as those that get Type 2 due to steroids etc.
It is as if history counts for little. In the 70's the obesity rate in the UK was around 2% only, do we believe it was butter, lard, meat and fish which changed this stat (in other country's as well). I am 50 and only 1 or 2 kids were fat at my school, and grand parents tended to be the ones carrying extra weight only, now look around you. In the last 30 to 40 years Type 2 diabetes has almost quadrupled. The macros are carbs, protein and fats, I would say all on this thread know about the bliss point. How much bread, rice, potatoes, pasta, milk chocolate, sweets or cakes have a favourable sugar content? In societies that have been studied how much of this stuff was ever there, honey perhaps and seasonal fruit? I could go on and on with fact after fact. For me this is more about the deliciousness of modern carbs.
We know that diabetes used to be called sugar diabetes. Maybe it is because I am technical so look at things in black and white - sometimes there can be nuances, but surely we cannot be debating the role of carbs (sugar) in diabetes (and obesity).
On the truth about carbs they showed a baked potato which equated to 19 sugar cubes, how can this be squared with giving this to a child who is meant to have single digit amounts. Now we are telling people to double cook this ....., the same with pasta made of super concentrated flour with one of the highest GI's - everyone has the choice which is great.
