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New study: 70% of type 2 diabetes cases linked to food choices

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Re: New study: 70% of type 2 diabetes cases linked to food choices

#151

Post by pengaru »

rleigh wrote: post #148
pengaru wrote: post #143

Earlier quoted context omitted.

That's not what the endocrinologist behind Sugar The Bitter Truth video tells us: https://www.youtube.com/watch?v=dBnniua6-oM&t=18m46s

Well, given that he references papers from the "corn refiner's association" immediately afterwards, I'll note that this may not be entirely unbiased. This entire industry in the US has immense political clout, and that may well extend to publishing questionable research that comes out in their favour to confuse wider debate and regulatory change. There's plenty of evidence from the other point of view demonstrating t…

> Well, given that he references papers from the "corn refiner's association" immediately afterwards, I'll note that this may not be entirely unbiased.

That's a fun conspiracy theory and all, but he's clearly not advocating for HFCS consumption. Watch the entire talk, he's obviously not pro-corn industry. Infact he does attack HFCS specifically but not for metabolically different reasons.

He's clearly concerned about people mistaking HFCS as the problem when fructose is the problem, and sugar is half fructose, so you're not avoiding it by replacing your HFCS with sucrose. Metabolically they're basically the same.

Re: New study: 70% of type 2 diabetes cases linked to food choices

#152

Post by 11235813213455 »

aszantu wrote: post #97
prirun wrote: post #74

My personal, unsubstantiated opinion is that the food most people eat is now full of substances and chemicals that weren't there 50 years ago. A huge example is high fructose corn syrup. Almost everything is sweetened with that instead of cane sugar. Food manufacturers IMO only care about making food cheap, making us crave it, and making it last a long time on the shelf. They aren't concerned about making sure it is…

this makes me so sad. I can't eat anything sweet and the one thing I found that I seem to tolerate well to a degree is sweetened with sucralose, sweet is addictive... I just ate 8 apples today when I lost control and I'm going to pay the price the next few days (food intolerance)

8 apples is nothing, they contain very few sugar, the question is more what else do you eat? isn't it the combination that's causing intolerance?

edit: I saw your other reply, there must be other problems, like constipation (fruits should be digested quite quickly and not too quickly too - diarrhea, it takes time to build the right microbiome), not enough mastication maybe too, and not enough fasting

Fermentation is actually something great (before eating), like naturally fermented onions or peppers (they get soft), or almost all non sugary vegetables, allows to skip cooking which destroys most valuable things in vegetable

Re: New study: 70% of type 2 diabetes cases linked to food choices

#153

Post by UncleMeat »

rleigh wrote: post #132
cyounkins wrote: post #79

Earlier quoted context omitted.

High fructose corn syrup is a very poor example. It is composed of fructose and glucose, both very familiar molecules to our bodies.

However, glucose can be stored and metabolised throughout the body whilst fructose requires processing in the liver. Our bodies are not designed to have a large instantaneous "hit" of fructose. They can cope with slow release of natural fructose in fruits, but in processed food it's soluble and released very quickly. The kinetics of how it's processed are very different.

Apples are also much sweeter today than they were decades ago because of careful breeding. But this is perceived differently.

Re: New study: 70% of type 2 diabetes cases linked to food choices

#154

Post by nobodyandproud »

prirun wrote: post #74

My personal, unsubstantiated opinion is that the food most people eat is now full of substances and chemicals that weren't there 50 years ago. A huge example is high fructose corn syrup. Almost everything is sweetened with that instead of cane sugar. Food manufacturers IMO only care about making food cheap, making us crave it, and making it last a long time on the shelf. They aren't concerned about making sure it is…

Not chemicals. It’s the processed foods and food science.

And by processed foods, I mean foods that are designed to: - Minimize required mastication and digestion time. - Designed to subvert the satiation and cloying defense mechanisms, that tell our body to stop.

Re: New study: 70% of type 2 diabetes cases linked to food choices

#155

Post by nazgulnarsil »

prirun wrote: post #74

My personal, unsubstantiated opinion is that the food most people eat is now full of substances and chemicals that weren't there 50 years ago. A huge example is high fructose corn syrup. Almost everything is sweetened with that instead of cane sugar. Food manufacturers IMO only care about making food cheap, making us crave it, and making it last a long time on the shelf. They aren't concerned about making sure it is…

I run a health food company[1] and when going to trade shows to interact with reps from the big ingredient supplier companies it's all about touting that everything is 'Legally GRAS' or Generally Recognized as Safe and 'Clean Labeling' meaning that experimental ingredients can be put on the label under a more innocuous sounding name. Inquiring as to actual safety is met with blank stares.

1. Mealsquares.com

Re: New study: 70% of type 2 diabetes cases linked to food choices

#156

Post by washadjeffmad »

jeffbee wrote: post #50

Who else has trouble interpreting these guidelines? What's 300g of fruit in practical terms? I ate a huge honeycrisp apple for breakfast. It probably weighed 400 or 500g. Is that a whole day of fruit? Or, does it not really count because of the water content? I also ate half a dozen dried apricots. Am I supposed to mentally rehydrate them to arrive at the serving size? And what about this use of the term "optimal"? T…

It is unusual that it's so careless in its consideration of its audience and precision of its language.

- In lab work, "dry mass" refers to what's left when the water is removed. However, "dried" in food science refers to a product's water activity. Since neither 300g of hydrated or dry mass would seem an excessive amount, specifying "fresh or dried apple" would have been more useful.

- Concentrations and amounts vary per unit and variety, and recommendations vary by the individual. If the overall message is "consume fewer calories, especially calories from these compounds, to lower risks of diabetes and live a longer and healthier life", start with those and list common products that contain them - and that don't.

- A great failure in the US is the erosion of food traditions by "convenience"... and sometimes the interference of laws. People do not generally have the background to interpret the creative vocabulary used on food product labels. Even the FDA has trouble with this[1]. Giving clear examples of meals and recommendations for how to buy and store ingredients is helpful to people who have never consumed anything that was not a manufactured food product.

[1] https://www.fda.gov/food/food-labeling-nutrition

The focus of the cycle of food production is largely economics. I'll leave it at that.

Re: New study: 70% of type 2 diabetes cases linked to food choices

#157

Post by NDizzle »

rcme wrote: post #77
NDizzle wrote: post #75

Earlier quoted context omitted.

I had one in my fridge most of last week waiting for the right time to strike. It was a serious apple and required a plan.

Really? I can eat like 3 cosmic crisps in one sitting.

This one was bigger than my fist!

Re: New study: 70% of type 2 diabetes cases linked to food choices

#158

Post by pseg134 »

yoyohello13 wrote: post #52
mjevans wrote: post #29

Unless there's an easy solution most of us are just going to die from this. I can't battle the market that wants to feed me supersized everything because that's where they can hide the cost of wages and offer an illusion of value. It needs to be tasty (enough), it needs to be cheap (at least enough to compete with the crap food that's already an option), and it needs to be an option everywhere. Clearly, regulation is…

People are jumping on you, but you’re right. As long as billions of dollars are being pumped into selling people bad food this isn’t going to get better.

Listen to you two fatalists. I suggest you find the closest ocean and return to the earth now if we are so doomed.

Re: New study: 70% of type 2 diabetes cases linked to food choices

#159

Post by canucker2016 »

riceart wrote: post #49
maxerickson wrote: post #12

Earlier quoted context omitted.

I don’t think candies and ice cream today are particularly less healthy than they were 50 years ago Compared to 50 years ago, portions are larger and, based on little more than my personal impression, stuff has gotten softer and easier to eat. Larger packages tend to be have shrunk some, but like there's "shareable" M&Ms or whatever by the register, in a much bigger package than decades ago.

> Compared to 50 years ago, portions are larger and, based on little more than my personal impression, stuff has gotten softer and easier to eat. The person I was replying to was talking about supermarket sold mass produced confections, and my response was valid, not based on personal experience and can be easily verified. For most of those things shrinkflation is the predominant force. Ice cream packaging sizes and…

>> gotten softer and easier to eat.

>What does this even mean?

I believe the implication is that packaged food is even more processed than before (less fibre, more multi-syllabic ingredients). The benefit is that our bodies can extract more calories from food (ground beef provides more calories than similar amount of steak). But the increase in type-2 diabetes suggests lack of calories is not a problem for these people.

Re: New study: 70% of type 2 diabetes cases linked to food choices

#160

Post by jessekv »

UncleMeat wrote: post #153
rleigh wrote: post #132

Earlier quoted context omitted.

However, glucose can be stored and metabolised throughout the body whilst fructose requires processing in the liver. Our bodies are not designed to have a large instantaneous "hit" of fructose. They can cope with slow release of natural fructose in fruits, but in processed food it's soluble and released very quickly. The kinetics of how it's processed are very different.

Apples are also much sweeter today than they were decades ago because of careful breeding. But this is perceived differently.

I tried removing sugar from my diet at one point. My sense of taste changed, some varieties of apples became too overpoweringly sweet to enjoy.
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