Oldvatr
Expert
- Messages
- 8,453
- Type of diabetes
- Type 2
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- Tablets (oral)
https://www.bhf.org.uk/heart-matters-magazine/nutrition/changes-to-the-eatwell-guideSurely the food group mix is the same for everyone? 60% carbohydrate, 30% fat and 10% protein as I recall from my days as an endurance athlete when nutrition was everything. Obviously if you're not exercising then you can reduce the carbs as any excess will be stored as body fat.
Some more stats ... http://wholehealthsource.blogspot.co.uk/2012/09/more-thoughts-on-macronutrient-trends.htmlWhat you are saying is not correct - as you could see in the linked documents,calorie consumption is increased while total fat consumption remained the same and increased compared with '70s values
source
https://www.ers.usda.gov/webdocs/publications/42215/5836_aib750g_1_.pdf?v=41055
Nutrient Unit 1970 1994 %change
Food energy Calories 3,300 3,800 15
Carbohydrates Grams 386 491 27
Protein “ 95 110 16
Total fat “ 154 159 3
Saturated fatty
acids “ 54 52 -4
Monounsaturated
fatty acids “ 63 65 2
Polyunsaturated
fatty acids “ 26 31 19
Cholesterol Milligrams 470 410 -13
There are also a lot of statistical data on this site:
https://www.ers.usda.gov/data-products/food-availability-per-capita-data-system/
This .xls file contains a statistic on food trend in the USA, you could clearly see that the mean caloric intake peaked in 2003 with 4200 calories/day with 200 grams of total fat eaten by day that are more than the 147 grams in 1971 for 3300 calories/day.
This may be a contributory factor, but I do not think it is an explanation for what is happening. If it was the sole cause of the obesity or T2 epidemics, then one could reverse the trend simply by eliminating wheat products from our diet, and would not need to go vlc or LC at all. It would simplify the process beautifully, but only in dreamland, I fear.I still think that the change in wheat is having an effect on our bodies and insulin. So we could be eating the same amount of wheat, but the denser new wheat, that has been around since the 1960's, is affecting our bodies in a different and more harmful way.
https://www.healthline.com/nutrition/modern-wheat-health-nightmare#section2
A well put together response, with many truths which I would say actually put more power to the elbow of the thrust of my point. To explain, the noodles used traditionally were significantly lower carb (can't remember the name off the top of my head). The facts remain and are really not disputable that carbs realistically are the only food which spike blood sugars, raise insulin and have a side effect in a modern context of laying down fat.I think there are probably a number of issues re the Japanese experience
Japanese diet has always revolved around rice, noodles, fish, tofu and vegetables, some below and some above ground. For very many years the culture was very insular and to some extent still is, although this has decreased massively over the last 20-25 years
. The major shift that has happened in Japanese culture over the last 20- 30 years been the increased cultural openness and adoption of western influences, particilarly in dietary terms with massive increases in processed, sugary food items. The fact that this shift has ossurred at the same time as increased rates of obesity and metabolic disorders mirrors what hs happened with indiginous people in the south pacific and other areas where traditional diets have been overtaken by western diet
By the Western diet I am referring to things like Coke, Candy highly sweetened, artificlly produced "ready meals etc not to the eat well plate. The higher % carbs on the eat well plate compared to carb restriction is probably too great for many, but not all, diabetics ( mostly but again not all T2) but is unlikely to be the cause of the initial metabolic dysregulation that underlies T2 - Im sure that that is 100% attributable to the rise is ****, denatured foods both low and high carb, in the modern (sic) western diet
Conflating the eat well plate and nutritionally **** processed food is a significant error
Where on Earth did this come from?????? And how is it connected to the OP? Sorry, I can believe that overfarming can depelete the nitrogen food nutrients in the soil, and climate change is killing off plankton, but I don't follow the connection to CO2 speeding up the plant growth. Where is the science?One factor which might be making a difference to Humans has been seen in populations of various animals eating mostly plants. The increase in carbon dioxide is altering the growth rate of plants so it is faster - sometimes resulting in blooms of algae or other unusual phenomena.
You might think that is great - more plants means more food for herbivores and omnivores, but the quality of the plants as food is affected, the micronutrients they would contain when growing at lower concentrations of carbon dioxide are depleted when there is greater demand. People studying the oddities have noted that the animals which are taking advantage of them can become unwell, or in some cases die. There was conjecture that it was the food source dying and polluting the area, but then analysis showed that even the micro organisms which would normally happily eat the dead things were not flourishing.
As we eat a variety of plants and animals it might be thought that the change would not affect us much - but the types of food plants and animals we do eat seem to be those most affected by the alteration.
This is the news story: http://www.politico.com/agenda/story/2017/09/13/food-nutrients-carbon-dioxide-000511I don't follow the connection to CO2 speeding up the plant growth. Where is the science?
This is the news story: http://www.politico.com/agenda/story/2017/09/13/food-nutrients-carbon-dioxide-000511
And this is the initial paper that the author wrote: http://www.sciencedirect.com/science/article/pii/S0169534702025879
You can find more of his work here: https://scholar.google.com/citations?user=8ZkUPbIAAAAJ
One advantage that Eatwell may offer over an LC diet is that some foods based on wheat flour or cereals are artificially fortified for calcium and iron, and folate and B12. Meat products such as chicken get extras too but mainly cosmetic than nutritional, but also retain some vetinary interventions that prevent some animal conditions.Oh - I had not thought of the pH of the soil altering the availability of minerals - but it must be a factor, though probably slower in its action. Ferric and Ferrous salts are going to affected - something for vegetarians to consider, and farmers grazing livestock in open fields.
Algae are useful things when farmed, but when out in the environment they just react to changes - and the carbon dioxide levels have risen a lot.
The mineral content of foods such as rice are measurably changed, and it is not just by selecting for yield.
Weeds are also measurably altered, and the collapse of honeybee colonies could possibly be be due to much lower levels of protein in the pollen.
The Eatwell plate might be OK just about when the carbohydrate foods can be eaten with proteins and fats and maybe a vitamin and mineral supplement - but the amount of overall nutrition in carby foods should be tested to see how it is reducing.
I agree. I can eat wholemeal bread made the slow way by my husband. It is made with organic stoneground flour, and proved twice at room temperature before baking. The yeast is either fresh (free from the bakery counter at tesco) or the dried sort without flour improvers etc.Or simply the industrial food processing and even the artisan techniques have changed a lot.
I've seen that on me whole wheat bread from a posh bakery that uses old this and traditional that costs 5 €/kg doesn't make me spike the BG ather 2 hours, but the 2€/kg whole wheat bread from the supermarket makes me spiking hard, and tastes worse and is more *****, by the way.
I live in a farming community and the local farmers have been talking about this this week. Especially the heavy, brief downpours, then very little rain for weeks, and fewer thunderstorms.One advantage that Eatwell may offer over an LC diet is that some foods based on wheat flour or cereals are artificially fortified for calcium and iron, and folate and B12. Meat products such as chicken get extras too but mainly cosmetic than nutritional, but also retain some vetinary interventions that prevent some animal conditions.
Certainly in my lifetime I have noticed changes in the quality of modern foods, such as milk, bread, eggs, but I put it down to mass production and batch farming methods. Although algae can be farmed usefully, most are cyanotoxic, and harmful. They thrive under poor conditions, and are not really considered as food. The algae blooms we see reported tend to be related to flood damage. runoff from farms, fertilisers with high nitrogen content, etc, and as a reaction to stagnant pollution,
The other aspect that seems to have altered is the frequency of thunderstorms. It is known that lightning plays a major part in the fixation of nitrogen into useful compounds used by plants, and this is also why farmers have to add man-made fertiliser in large quantities to augment that natural process. Now we get more rainstorms instead, and this gives a big washout effect that removes the nitrogen nutrients and topsoil, The increase CO2 also seems to reduce the uptake of nitrogen by plants, so using traditional crop cycling to replenish the land is not so effective, hence the annual muckspreading using sewage has become a major source of fertiliser, and the annual pong,
I make a no knead bread with very little dry yeast at work.I agree. I can eat wholemeal bread made the slow way by my husband. It is made with organic stoneground flour, and proved twice at room temperature before baking. The yeast is either fresh (free from the bakery counter at tesco) or the dried sort without flour improvers etc.
Supermarket wholemeal bread, even the organic stuff, spikes me.
I am on 4 x metformin SR and 40g gliclazide - the latter helped not eat well.
Do you feel that Eatwell is helping you? I see you only list an oral med, so have you managed to reduce your bgl now?
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