Low GI foods help burn fat, improve heart disease risk: study
No kidding. From the article:
The theory is that highly processed, rapidly digested carbohydrates that are high on the glycemic index such as mashed potatoes or cookies cause fluctuations in blood sugar and insulin levels that contribute to hunger and prevent the breakdown of fat.
Yeah, that’s a theory in the same way that Newtonian physics is a theory. Maybe it breaks down at absurdly high velocities or extremely small scales, but for most of us it works consistently and well.
The bit I just don’t get from this article is the “whole grains vs. high protein” conflict the study’s authors somehow manufactured. What, if I eat a lot of meat I’m prohibited from loading up on broccoli and brown rice? How’s that work again?
“I’m sorry sir, I can’t let you buy that inside round oven roast in combination with apples, carrots, and broccoli. It’s one or the other. Don’t make me call the food police, sir.”
Right. And don’t get me started on the idea of “reduced-fat” diets for fat loss (or anything else, either).
The moral of this story is that depending on CBC News for nutritional advice is a terrible idea. Getting advice from, say, half a dozen qualified sources is a great idea. Let’s give this a shot:
These sources tend to disagree with each other, and I don’t necessarily agree with everything they say. Life sucks, get a helmet. That’s what critical thinking skills are for.
0 Responses to “No-shit news flash: whole grains are good for you”