Newsgroup: it.salute.alimentazione
Titolo: Re: Nonni italiani ultimi in Europa, mangiano poco e male

 
http://sanihelp.msn.it/news/scheda.php?ID=3229
FUP2: [Follow-up to: / Risposte a:]  it.salute.alimentazione
X'Posted to: it-alt.discussioni.attualita,it.salute.alimentazione


Forse anche perchè troppi carboidrati (da fonti pessime) e poche proteine.

 Forse anche perchè troppi carboidrati (da fonti pessime) e poche proteine.
Ecco, se parliamo delle fonti, trovo questo studio che consiglia di tenere
sotto controllo l'Indice Glicemico e preferire cibi a basso IG, come le
lenticchie (pulses). 
Br J Nutr. 2002 Dec;88 Suppl 3:S255-62.
Health benefits of low glycaemic index foods, such as pulses, in diabetic
patients and healthy individuals.
[...]
Diets with low glycaemic index value improve the prevention of coronary
heart disease in diabetic and healthy subjects. In obese or overweight
individuals, low-glycaemic index meals increase satiety and facilitate the
control of food intake. Selecting low glycaemic index foods has also
demonstrated benefits for healthy persons in terms of post-prandial glucose
and lipid metabolism. Several public health organizations have recently
integrated consideration of the glycaemic index in their nutritional
recommendations for patients with metabolic diseases and for the general
population.
Personalmente (per quel che vale), trovo abbastanza logiche le parole di
cautela specie se riferite a quei cibi ad alto IG ricchi in zuccheri
semplici e contemporaneamente poveri di fibre, dunque ancor meno sazianti. 
Tuttavia, anche su questo aspetto non vedo un consenso. Per esempio, in
questo sito sul diabete, leggo:
http://www.handsonhealth-sc.org/page.php?id=1119
Cause: Experts don't know what causes Type 2 diabetes. They do know it is
not caused by eating too many sweets. Type 2 diabetes tends to run in
families and in overweight people.
Al che si potrebbe controbattere che magari i "troppi dolci" non sono una
causa diretta, ma forse sono una causa indiretta, aiutando a diventare
sovrappeso ;)
Ma anche sul sito dell'American Diabetes Association...
2. Can I eat foods with sugar in them?
For almost every person with diabetes, the answer is yes! Eating a piece of
cake made with sugar will raise your blood glucose level. So will eating
corn on the cob, a tomato sandwich, or lima beans. The truth is that sugar
has gotten a bad reputation. People with diabetes can and do eat sugar. In
your body, it becomes glucose, but so do the other foods mentioned above.
With sugary foods, the rule is moderation. Eat too much, and 1) you'll send
your blood glucose level up higher than you expected; 2) you'll fill up but
without the nutrients that come with vegetables and grains; and 3) you'll
gain weight. So, don't pass up a slice of birthday cake. Instead, eat a
little less bread or potato, and replace it with the cake. Taking a brisk
walk to burn some calories is also always helpful. 
Insomma, dicono, i carbo sono carbo sia che vengano da una torta che da
altre fonti, l'importante è la moderazione complessiva. D'accordo, in linea
di principio, e probabilmente funziona così per chi *sa regolarsi* a
tavola, ma nella pratica, per chi invece ha *problemi a regolarsi*
nell'alimentazione, mangiare dolciumi oppure un piatto di lenticchie non è
affatto la stessa cosa, perché le lenticchie sono un piatto principale e ti
saziano, i dolci invece vengono aggiunti alla fine del pasto o come
extrapasto ma cmq in aggiunta.
-- 

 delle calorie da carbo) siano tra le cause del diabete?
Anzi, per essere precisi, 1.000 Kcal su una dieta da 2.084 (per gli uomini)
sarebbe il 48%.
 
-- 
Enrico C

 sovrappeso ;)
Io invece sarei tentato di dire che il diabete di tipo 2 gli esperti sanno 
cosa lo causa, solo che forse vogliono capire perchè non viene a tutti. Cioè 
quale è la causa genetica.

Questo è vero, se poi i carbo li prendi dalla verdura e dalla frutta invece 
che dalla farina e dallo zucchero a corredo ti porti qualche decina di 
sostanza benefica.


Rimangono sempre 250gr, il corpo delle percentuali credo se ne freghi. 

 Rimangono sempre 250gr, il corpo delle percentuali credo se ne freghi.
Per questo, anche dei grammi, che contano diversamente da individuo a
individuo.

 In ogni modo, una soggetto che normalmente mangia 2 volte al giorno, 
Mi sto convincendo sempre più che la distribuzione in più pasti sia un
fattore chiave, perché 2+2 non fa sempre 4! :)


C'è un gustoso testo di inizio 900 (!) sullo zucchero che avevo letto su un
newsgroup... Che ne pensate?
==========================
Diseases caused by sugar poisoning (1910)
By George M. Gould, M.D. of Ithaca, N.Y.
First Published in MEDICAL REVIEW OF REVIEWS - July 1910
It has lately been urged, and from a medical standpoint, that everyone
could eat any amount of sugar, saccharine foods, candy, and starchy
foods, not only without harm to health, but with positive physiologic
advantage. In view of the five hundred millions of dollars said to be
expended annually in sugar by the United States, and in view of the
little known---probably more suspected---as to the evils and causes of
the prevalence of diabetes, such nonsense should need no argument to
make its fallacy evident.
Almost every second store and shop in our villages and cities is a
candy store, and common sense and common observation knows well enough
the morbid results. Out of the American debauch in candy and sweets,
breakfast-foods and sugar, wheat-cakes and molasses, we shall later
have to win our way to health and good dietetic sense with painful
experience.
The exacting questions, of course, remain: As to long-continued morbid
habits of diet, especially in the case of children and city-dwellers;
with the sedentary, in those with weakened nervous and nutritional
systems, when coexisting with other diseases, or in the cases of other
active and co-operating causes of disease.
For several years it has been growing clearer to me that many patients
do not get well because they live too exclusively on sugary and starchy
foods. With greater activity and the resisting power of youth, children
exhibit the morbid tendency by excessive "nervousness." denutrition,
ease-of-becoming ill, and by many ague and warning symptoms. I have
asked the parents of such children to stop them in their use of all
sweets, and most starches and almost immediately there was a most
gratifying disappearance of the "nervousness," fickleness of appetite,
"colds," and vague manifold ailments.
In another class of patients it was this way: There was only an
incomplete disappearance of those symptoms generally due to eyestrain
or back strain. With the correction of eyestrain, for instance, there
was a sudden disappearance of the chief complaints, but followed by a
provoking return of some of them. There was only, say, a three-fourth
of non-cure remaining to torment. In such cases I exact a promise that
for one or two months sugar and sweets shall be absolutely
discontinued, and of the starches, the least possible use (no potatoes,
surely)---a little toasted brown bread only, for instance.
How many patients have blessed me for the suggestion, and have traced
to the continued rules, their reinstated health and enjoyment of life.
Those who have learned to recognize the value of such hygienic
preventions of disease will test the suggestion; those who observe only
the organic end-products in aberrant physiology and morbid function.
Fashionable pathology concerns itself only with terminal disease,
apparently oblivious of pathogenesis, and most of all, careless of the
early and slight origins which led to mortem and post-mortem. It is
left to chance and to faddism to make scientific the infinitely more
important function of prevention.
But the evil effects of sugar-drowning will sometimes be recognized as
still more important and varied than I have said. Among others, I have
had two cases in which it was clear that a too exclusive or an
exaggerated diet of sugary foods was a cause of epilepsy. The first was
that of a boy of nine years of age in which correction of eyestrain
brought no relief of both petit and grand mal attacks. Then by diligent
inquiry I learned that the boy (who was morbidly nervous...almost
insanely active) ate no meats, eggs, vegetables, etc., and lived,
practically, on "cakes," a little breakfast food, etc., with enormous
quantities of sugar, syrups, etc. Recovery followed a diet list which
excluded the sweets.
Another patient, aged fifty-five, has been having many petit mal
attacks for thirteen years, with occasional, typical grand mal
seizures. He was a watchmaker, and wearing no correction of his
compound hyperopic astiginatism. I found that he ate sweets
inordinately, which, upon being interdicted, the attacks immediately
grew less in number and severity, with no major ones, and the rare
minor ones scarcely noticeable, until they disappeared and there was a
return of hope, a zest in life; as he enthusiastically says, he "Feels
like a new man now." In consideration of his age, the results are
noteworthy.
----
This article was printed in Natural Ovens of Manitowoc, Wisconsin
newsletter, "Natural News." Comments by Barbara Stitt, co-owner of
Manitowoc Ovens and author of 'Food and Behavior': It is amazing that
Dr. Gould described hyperactivity and attention deficit disorder so
accurately 89 years ago in 1910. The refining of wheat flour had only
reached the U.S. in the late 1800's! By ignoring the wise advice in
1910, the people in our beautiful country spent over $1.3 trillion in
medical care in 1995.
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