Sat, Jun-24-17, 09:16
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Senior Member
Posts: 3,199
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Plan: High protein, lower fat
Stats: 000/000/145
BF:276, 255 hi wts
Progress: 0%
Location: Michigan U.P., USA
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Quote:
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I got this myself the other day, a friend brought up Asians eating rice and being just fine.
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I think this is a popular criticism, one that I thought wasn't convincingly rebutted in Gary Taubes' books, though I have to confess I don't remember exactly what he said. But we know that traditional diets have great variety and they seem to avoid modern diseases anyway. I think there's a lot we don't know yet, except "modern" food seems to corrupt all populations.
Quote:
The Chinese diet of the early 1990s, as documented by the INTERMAP study, was based primarily upon white rice and therefore very high in refined carbohydrates. This presents an apparent paradox, since they suffered little obesity or type 2 diabetes.
One crucial point is that the 1990s Chinese diet was extremely low in sugar. Most refined carbohydrates such as white rice, are composed of long chains of glucose, whereas table sugar contains equal parts glucose and fructose. As Chinese sugar consumption started to increase in the late 1990s, diabetes rates moved in lockstep. Combined with their original high carbohydrate intake, this is a recipe for the diabetes disaster.
To a lesser extent, the same story played out in the United States as well. Carbohydrate consumption gradually switched from grains to sugar in the form of corn syrup. This paralleled the rising incidence of type 2
When data from over 175 nations is reviewed, sugar intake is intricately linked to diabetes even independent of obesity. For example, Asian sugar consumption is rising at almost 5 percent per year, even as it has stabilized or fallen in North America. The result has been a made-in-China tsunami of diabetes. diabetes.https://intensivedietarymanagement....uctose1-t2d-27/
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And how much of the traditional Asian rice intensive diet is cooked and cooled rice https://www.ncbi.nlm.nih.gov/pubmed/26693746 or combined with some fermented food for the vinegar type effect?
(Just thinking out loud, so to speak.)
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