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What Your Doctor May Not Tell You About Diabetes: An Innovative Program to Prevent, Treat, and Beat This Controllable Disease Steven V. Joyal See book keywords and concepts

This index ranks foods according to their ability to satisfy hunger, using white bread as the baseline. Foods ranked higher than white bread provide greater satiety; those ranked lower provide less. Here are some of the foods that ranked greater than 1 00 on the index. Boiled potatoes—ranked the highest! Apples Wheat pasta Oatmeal Lentils All-Bran Baked beans Fish Grapes Eggs Oranges Popcorn Source: Holt, S. fur J Clin Nutr, Sept. 1 995; 49:675-90; Rolls, B. Am J Clin Nutr Jan. 2006; 83:11-17.

In Defense of Food: An Eater's Manifesto Michael Pollan See book keywords and concepts

Here's the complete ingredients list for Sara Lee's Soft & Smooth Whole Grain white bread. (Wait a minute—isn't "Whole Grain White Bread" a contradiction in terms? Evidently not any more.) Enriched bleached flour [wheat flour, malted barley flour, niacin, iron, thiamin mononitrate (vitamin B,), riboflavin (vitamin B2), folic acid], water, whole grains [whole wheat flour, brown rice flour (rice flour, rice bran)], high fructose corn syrup [hello!], whey, wheat gluten, yeast, cellulose.

Sorry, Sara Lee, but your Soft & Smooth Whole Grain white bread is not food and if not for the indulgence of the FDA could not even be labeled "bread." Sara Lee's Soft & Smooth Whole Grain white bread could serve as a monument to the age of nutritionism.

Nutrition in the Prevention and Treatment of Disease Ann M. Coulston and Carol J. Boushey See book keywords and concepts

Jenkins and colleagues [70, 71] tested a large number of foods and compared them to the plasma glucose response for pure glucose or white bread and developed a "glycemic index." The glycemic index of a food is the increase of blood glucose urea above fasting over 2 hours following ingestion of a specific carbohydrate load, usually 50 g, from a specific food divided by the response to a reference food, glucose or white bread.

In Defense of Food: An Eater's Manifesto Michael Pollan See book keywords and concepts

And so it has, with the invention of whole-grain white bread. Because the small percentage of whole grains in the bread would render it that much less sweet than, say, all-white Wonder Bread—which scarcely waits to be chewed before transforming itself into glucose—the food scientists have added high-fructose corn syrup and honey to to make up the difference; to overcome the problematic heft and toothsomeness of a real whole grain bread, they've deployed "dough conditioners," including guar gum and the aforementioned azodicar-bonamide, to simulate the texture of supermarket white bread.

There Is a Cure for Diabetes: The Tree of Life 21-Day+ Program Gabriel Cousens See book keywords and concepts

Sugar 3. white bread, rolls, and crackers 4. Fish 5. Margarine 6. White rice 7. Tang and Kool-aid 8. Butter 9. Regular soft drinks 10. Milk (whole and evaporated) Notice that the only native food in the top ten is fish, and that it is outranked in consumption by coffee, tea, sugar, and white bread. According to one study126 by the Alaska Area Native Health Service in Anchorage, comparisons with past data indicate that the prevalence of diabetes in Eskimos has increased from 1.7 percent in 1962 to 4.7 percent in 1992, a nearly threefold increase.

The Sunfood Diet Success System David Wolfe See book keywords and concepts

Just because one can chew up something, swallow it and live long enough to tell others about it, does not mean one has adapted to it. white bread, for example, has only been around for the last 100 years. People eat white bread en masse and they are still alive. Does that mean humans have adapted to white bread? Cooked and processed foods have a cumulative effect on the body. The enzyme potential decreases over time. Once the enzyme potential is diminished beyond a certain threshold, the body wears out and inner vitality is lost.

The Seven Laws of Nutrition Mike Adams See book keywords and concepts

White bread has a very high glycemic index that makes it almost identical to sugar in terms of the effects on the human body. The white flour is ground into such tiny particles that it has a high surface area, making it react quickly in your body and ultimately spike your blood sugar levels (and stress your pancreas). So white bread is naturally a product that should never be consumed by human beings, especially those with blood sugar disorders such as diabetes or hypoglycemia. And yet you see people purchasing white bread every day and feeding it to themselves and their families.

Sugar Shock!: How Sweets and Simple Carbs Can Derail Your Life-- and How YouCan Get Back on Track Connie Bennett, C.H.H.C. with Stephen T. Sinatra, M.D. See book keywords and concepts

In those days, we'd eat a lot of carbohydrates at the midday meal— sandwiches on white bread, macaroni and cheese, and then ice cream for dessert. Even though the course was interesting, I'd take naps all the time. I sat in the front row, and the teacher was constantly waking me up. I remember thinking, "What's this all about?" Years later, when I became a doctor, I realized that each time I had snoozed like that in class, I was having a hypoglycemic reaction in response to my sugary lunch.

1000 Cures for 200 Ailments: Integrated Alternative and Conventional Treatments for the Most Common Illnesses Marshall Editions See book keywords and concepts

An item of food's glycemic index is determined by how much it causes the blood sugar to rise relative to a slice of white bread. Low glycemic index foods are those that release sugar into the bloodstream at a slow rate. These foods tend to be high-fiber, whole grain, non-processed foods. Avoid simple sugars, simple carbohydrates, and large, infrequent meals. A simple sugar, such as sweets, causes an immediate elevation but then a big drop in blood sugar. Supplements: There are certain minerals, such as chromium and vanadium, that are important for regulating blood sugar.

Avoid eating foods that are high in refined carbohydrates such as white bread, white rice, and any foods that are a source of white sugar. Instead, opt for foods that release energy slowly and that are high in fiber, such as organic brown rice cakes with a protein topping, fresh, raw vegetable crudites, and a small amount of fresh fruit. O |— -< o ¦< an —i o o < > -< HERBALISM As well as taking herbal medicines for PCOS, begin a weight-loss program if necessary, eat a whole-food diet, and replace vitamins and minerals commonly deficient in those with PCOS, such as vitamin B6 and magnesium.

Bottom Line's Health Breakthroughs 2007 Bottom Line Health See book keywords and concepts

Recommendation: Substitute whole-grain products for refined grains, such as white bread .. .limit fat consumption.. .and exercise for at least 30 minutes on most days of the week. Elderly Diabetics Twice as Likely to Fall Columbia University news release. Diabetic nursing home residents are much more likely to have dangerous falls than those who do not have diabetes, researchers report.

If It's Not Food, Don't Eat It! The No-nonsense Guide to an Eating-for-Health Lifestyle Kelly Harford, M.C., C.N.C. See book keywords and concepts

Certainly whole grain bread is a better choice and may be closer to whole than white bread, but don't be fooled into thinking you're eating whole grains. Bread is not a whole grain. It is bread. And bread is a processed food no matter how you slice it. It may be processed without chemical additives (check the label to be sure!), but it is processed nevertheless — ground, baked, mixed with other ingredients, etc. Also, notice that I said it "may be closer to whole than white bread.

Sugar Shock!: How Sweets and Simple Carbs Can Derail Your Life-- and How YouCan Get Back on Track Connie Bennett, C.H.H.C. with Stephen T. Sinatra, M.D. See book keywords and concepts

The Protective Features of Whole Grains If you regularly relish white bread that you can easily smush in your hands and mold into a putty-type wad, you've been going for the refined carbs I've been discussing. Just think about it: If you can transform this food into an almost-sticky paste, how do you think it impacts your body? your handy clearing-the-carb-confusion glossary Here is a list of phrases, words, and terms Dr. Sinatra and I use throughout SUGAR SHOCK!

A mood-altering, emotionally devastating, mentally damaging, physically I destructive constellation of symptoms affecting millions of people world- j wide, who are caught in a cycle of overindulging in refined sweets and much-like-sugar carbs like white bread, pasta, and chips. "SUGAR SHOCK!" describes the often-misdiagnosed condition of reactive hypoglycemia (low blood sugar) and other blood sugar disorders, from insulin resistance to diabetes.

101 Foods That Could Save Your Life! David W. Grotto, RD, LDN See book keywords and concepts

Along with modern technology, refinement of whole wheat blossomed. white bread became a status symbol among the Greeks and Romans. By 50 a.d., sifted flour was being produced on a large scale in most Mediterranean countries. Whole wheat bread became the food for peasants, slaves, and athletes. In Rome it became known as panis sordidus (dirty bread). In 1873, the roller miller was introduced at the World's Fair. Flour could now be refined better and more cheaply but some would argue that we have been "paying a price" ever since! Where Is Wheat Grown?

From Belly Fat to Belly FLAT: How Your Hormones Are Adding Inches to Your Waistline and Subtracting Years from Your Life C. W. Randolph, M.D. See book keywords and concepts

In addition, protein has a gentle, steady effect on blood sugar, as opposed to the quick, steep rise in blood sugar caused by carbohydrates like white bread, cookies, or a baked potato. Finally, the body uses more energy (i.e., calories) to digest protein than it does to digest fat or carbohydrates. Fish is a great source of protein. Salmon, trout, herring, water-packed tuna, and mackerel are also excellent sources of omega-3 fatty acids, which medical studies have found to have a strong cardiovascular benefit.

Sugar Shock!: How Sweets and Simple Carbs Can Derail Your Life-- and How YouCan Get Back on Track Connie Bennett, C.H.H.C. with Stephen T. Sinatra, M.D. See book keywords and concepts

The bottom line is that if a particular food has an extremely high glycemic index like white bread, sugar cookies, or mashed potatoes, you want to avoid it altogether," suggests Dr. Lieberman, "or eat it very sparingly and only on occasion." Your Insulin Spikes in Response to Sweets and Quickie Carbs You now know that after you eat quickie carbs, your blood sugar leaps in reaction. But what happens next? In response to this rise in glucose, your pancreas begins to produce the all-important hormone insulin—alternately called the "master hormone" or "fat-storage hormone.

The 150 Healthiest Foods on Earth: The Surprising, Unbiased Truth About What You Should Eat and Why Jonny Bowden, Ph.D., C.N.S. See book keywords and concepts

So do "whole wheat" and white bread. Grains, by and large, are starch juggernauts and almost all of them raise blood sugar (and insulin) quickly. My friend, the traditional naturopath Dr. Regina Wilshire, N.D., whose knowledge of food is encyclopedic and who contributed that knowledge generously to this book, puts it this way: "I've yet to see a grain food that compares with a nonstarchy vegetable for micronutrients, calories, or fiber content.

Superfoods Rx Diet: Lose Weight with the Power of SuperNutrients Wendy Bazilian, DRPH, MA, RD, Steven Pratt, MD, Kathy Matthews See book keywords and concepts

Ten years ago, the main calorie contributor to the diet in the United States was white bread, which was responsible for only 5 to 7 percent of caloric intake.) That's a huge jump in caloric intake from beverages. And one of the problems with those beverages is that the calories they contribute to your diet aren't even satisfying. Probably in part because drinks pass so quickly through the mouth, the stomach, and into the intestines, there's less time for your brain to receive a signal that you're feeling full.

Supplement Your Prescription: What Your Doctor Doesn't Know About Nutrition Hyla Cass, M.D. See book keywords and concepts

To reduce the "sugar blues," eat foods with GI of 50 or lower, and if you do eat high-GI foods (examples: white bread, baked potato, white rice), eat them with protein-rich foods, like chicken or plain yogurt. Glycemic load (GL) is another measurement of the effect of carbohydrate-rich foods on blood sugar levels. Where GI measures one food's effect, regardless of serving size, GL measures the effect of a food per serving. For example: watermelon has a high GI, but because a serving of watermelon is mostly water, its GL is low.

What Your Doctor Doesn't Know About Nutritional Medicine May Be Killing You Ray D. Strand See book keywords and concepts

For example, the refinement process of our flour to create white bread removes more than twenty-three essential nutrients, magnesium being one of the most important. Our food industry then puts about eight of these nutrients back into our bread and calls it "enriched." Did you know? • In the process of making white flour, our removing the germ from the outer portion of the grain costs us more than 80 percent of flour's magnesium. • The processing of our meats removes 50 to 70 percent of vitamin B6. • Cold storage removes up to 50 percent of tangerines' vitamin C.

If I were to challenge you to go out and not eat any white bread, white flour, pasta, rice, and potatoes for two weeks, you would quickly realize why so many people (more than 80 million Americans) have developed insulin resistance known as Syndrome X. Quality of Food in the U.S. No other nation on the face of the earth has produced the abundance of food that America has over the past half century. But when you look at the quality of our food from a health perspective, there are definite concerns.

Did you know white bread, white flour, pasta, rice, and potatoes release their sugars into the bloodstream even faster than table sugar? It's true. This is why such foods are called high-glycemic. On the other hand foods such as green beans, brussels sprouts, tomatoes, apples, and oranges release their sugars into the bloodstream much more slowly and are therefore considered low-glycemic foods. Our nation tends to eat far too many high-glycemic foods, which in turn causes blood sugars to rise very rapidly and stimulates the release of insulin. When our blood sugar drops, we feel hungry.

Stop Prediabetes Now: The Ultimate Plan to Lose Weight and Prevent Diabetes Jack Challem See book keywords and concepts

Whole-grain breads might seem healthier, but some are little more than white bread with molasses to give it a brown color. Some breads, brown and white, contain partially hydrogenated vegetable oils. Hot food department. Many supermarkets sell a variety of hot foods. Chinese and Mexican foods are popular, but many are cooked with unhealthy oils and contain substantial amounts of carbohydrates. The safest hot food is a rotisserie chicken, which you can eat at home with vegetables. Debone the leftover chicken and use it in a salad the next day. Center aisles.

As a general rule, white flour, white bread, white pasta, and white rice are among the most sugarlike carbs. To the surprise of many people, however, whole grains, particularly wheat and corn, are almost as bad in terms of raising blood sugar! All cereal grains are mostly starch, with negligible amounts of other nutrients. Practical tip: Refined carbs are essentially empty calories, providing virtually no other nutritional value. With two-thirds of Americans overweight, few people can afford to eat empty calories. Practical Guideline #10.

With this change, whole-grain brown bread gave way to refined white flour and white bread. The more nutritious germ was often fed to livestock because they thrived on it, while people preferred the starchy portion. Around the same time, millers also switched from stone to metal grinding wheels, enabling them to produce a finer and more powdery flour, resulting in a more sugarlike starch. Just a few years later, bleaching techniques were adopted to turn brown flour into white. The combination of refining and bleaching removed or destroyed much of the nutritional value of whole grains.

Simple carbs are absorbed quickly, much like a sugar. white bread, white rice, pasta, pizza dough, and grits are examples of refined carbs. Potatoes contain a similar simple starch. Even most whole-grain products, including brown breads, have undergone significant processing and refining, resulting in absorption similar to that of sugars. Sugars. Sugars are very simple carbs that consist of tiny and rapidly absorbed molecules. The two most common dietary sugars are sucrose (table sugar) and high-fructose corn syrup (a blend of fructose and glucose).

Beat Diabetes Naturally: The Best Foods, Herbs, Supplements, and Lifestyle Strategies to Optimize Your Diabetes Care Michael T. Murray See book keywords and concepts

The scientists compare this response with the volunteer's response to a reference food, which may be either glucose or white bread. The GI rating of the test food is calculated by dividing the AUC for the test food by the AUC for the reference food (white bread or glucose) and multiplying by 100. The average of the GI ratings from all ten subjects is published as the GI of that food. First described by Dr. David Jenkins at the University of Toronto, the glycemic index is now a concept accepted and researched at universities around the world.

Before You Take that Pill: Why the Drug Industry May Be Bad for Your Health J. Douglas Bremner See book keywords and concepts

Finally, if you are at risk for developing type 2 diabetes or have already been diagnosed as having this disease, you should lose weight by replacing simple carbs (like white bread and pasta) with those that take longer to digest, such as whole-wheat noodles and whole-grain bread, legumes, and whole grains. Cut out sugary sodas, candy, and processed and fast foods. Eat lots of leafy greens, colorful vegetables, and fresh fruit. Limit your intake of red meat to once per week and choose only lean cuts. Eat fish or chicken twice a week. Exercise for thirty minutes at least three times a week.

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