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Sugar, Carbs and Diabetes Risk
In medical circles, the idea that sugar increases the risk of diabetes is considered to be an old wives tale. However, recent studies bring not just sugar, but all high glycemic index (GI) and high glycemic load (GL) foods into question. Two studies from last year showed that women with the highest intakes of high carb-containing foods (high GI and high GL) had the greatest risk of becoming diabetic.
One studied looked at all high GI and GL foods and found the highest intakes of these foods were associated with the greatest risks of becoming diabetic.
Rethinking the Risk of Saturated Fat
Sometimes you have to take a step back before you can move forward. Lets review the relationship of saturated fats (fats from animal products and palm and coconut oils) to heart disease. Back in the 1950s we were told to eat corn and sunflower oils as healthy alternatives to saturated fat. As our consumption of these polyunsaturated fats rose, so did the rate of heart disease.
Food companies developed new “non-fat” versions of foods that replaced saturated fats (and other fats) with carbohydrates — and heart disease flourished. The net result was a population scared of saturated fat, yet driving themselves to diabetes and heart disease in record numbers by eating an abundance of high glycemic carbohydrates and processed food.
