labama

Kulhydrater i bla. brød (sukker)

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Hej

Jeg har længe gået med en lille "mani" over at kigge på kylydrater i fødevare..

Dyrker motion og spiser sundt (tror jeg da) :/ men man kan sku blive i tvivl..... det er jo en jungle.

Bla. brød, morgen mads produkter (som müsli), kvækrød osv. osv.

Det kan godt være jeg bare ikke har nok styr på hvad der er sundt og hvad der ikke er..... ?

derfor har jeg brug for hjælp =)

Nu sidder jeg lige og er faldet over udsendelsen på DR.DK/TV : Det store sukker eksperiment... og der er fandeme sukker i ALT :/

https://www.dr.dk/tv/se/det-store-sukker-eksperiment/-/det-store-sukker-eksperiment#!/29:58

Nu står jeg f.eks. og glor på bagsiden af en pakke alm. morgen mads boller. :

Så står der :  Kylhydrater 57g - Heraf sukkerarter 8g

 

Så er det jeg tænker....

Hvad skal jeg passe på ? jeg vil have det brød og morgenmads produkter med MINDST indhold af hylhydrater

Eller er det ikke så slemt ? og hvd består sukkerarter af ?

 

Syns det er en jungle og kn godt forstå folk fylder sig med sukker uden at vide det =(

 

Mvh.

 

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Lyt og læs Gode folk som Ander Nedergaard, f.eks. i hans radioprogram og på hans blog. Alternativt læs Morten Elsøe...han har også blog og podcasts...

Nikola Bach skriver også fine indspark fx https://www.bodylab.dk/shop/sandheden-om-sukker-1671c1.html 

Sukker er ganske rigtigt ikke jordens fedeste næringsmiddel... Men fordi der er lidt sukker i din bolle, eller i andre fødevarer... det dør du ikke af.

Det helt fair at gå op i din sundhed.. jeg tillader mig for egen regning, med moderat ekspert kapacitet at give nogle forslag:

Ha et netværk og nogle gode venner.. det batter

Se om du kan få en udd. og blive god til noget. Det giver selvværd, du realiserer dig selv og tjener sikkert også nogle penge. Det også godt for dit helbred.

mere trænign/kost agtige råd:

undgå at ryge

se om du kan bevæge dig og være aktiv.. ikke så vigtigt om du bliver god til badminton, dødløft eller svømning... Bare du er aktiv

se om du kan undgå at blive overvægtig

spis masser af frugt og grønt.. få dine mikronæringstoffer(kostfibre, mineraler vitaminer etc. )

 

Resten... sukker lhfc, raffineret, glykermisk indeks , raw, blodtype, polarized træning, sheiko, Training for Warriors, Crossfit, Bangsbo intervaller, hel ølands hvede, urter og oldgamle kornsorter etc... Det er stort set ligegyldigt.

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At det stort set er ligegyldigt hvordan du spiser passer ganske enkelt ikke, selv moderat indtag af sukker associeres med udvikling af hjerte-karsygdomme

Omvendt er blodpropper og åreforkalkning totalt ukendte fænomener på sukker og fedtfattig vegansk kost. Der foreligger hård evidens for at vegansk kost giver 100% kontrol med disse sygdomme selv i svære tilfælde. Blodpropper og åreforkalkning er man således selv skyld i, for det noget man kan kontrollere 100% gennem kosten hvis man vil.  Talsmænd for moderation og det hele er stort set ligegyldigt kan siges at bære en del af skylden for blodpropper og åreforkalkning.  


Low-carb diæter giver dig selvfølgelig bedst mulig blodglukose-kontrol og holder dermed bedst både diabetes og prædiabetes på afstand og udskyder disse sygdomme!  I en forstand er vi alle metabolsk skadet, hvor prædiabetes er en lidt arbitrær fastsat grænse. Der findes ingen sikker tærskel for sikkert sukker-indtag, enhver afvigelse af blodsukker over baseline påføre kroppen skader, fx. gennem gradvis at forringe dit syn ved at beskadige cellerne. Det viser studier foretaget på raske mennesker. At mindske det glykæmisk load i kosten giver fin mening. 

Man kan også blive ramt af en bil eller så meget andet. Så det er i sidste instans et spørgsmål hvor du gider at gøre ud af det og hvor naturligt det ligger for dig. Man skal også leve.

 



 

 

 

Edited by Daniel T

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Holy Jesus christ......

"moderat indtag af sukker associeres med udvikling af hjerte-karsygdomme"

"Der foreligger hård evidens for at vegansk kost giver 100% kontrol med disse sygdomme selv i svære tilfælde." 

"enhver afvigelse af blodsukker over baseline påføre kroppen skader, fx. gennem gradvis at forringe dit syn ved at beskadige cellerne. Det viser studier foretaget på raske mennesker"

 

Jeg mangler ord..... og det er ret sjældent skal siges.

 

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·         Is there a threshold for blood sugar that when kept below does no harm, and when above does?

All animal life, unless it is a bloodless alien, will raise their blood sugars if sugar, or sugar forming starches, are eaten. Eating rice or potatoes will, specifically and especially, raise blood sugar. The question then becomes, is the amount of elevation and accumulation of glucose in the bloodstream harmful?

The crux of the ‘safe starches’ argument is that no harm will come of this and it is, in fact, healthy. It is acknowledged that blood glucose will elevate after eating ‘safe starches’, but will generally stay below 140 mg/dl that Jaminet says is perfectly safe. Is it?? The science writing (below) is on the wall and the answer is…clearly no.

It is important to realize that this answer is no; there is no safe intake of sugar, nor a threshold level of blood sugar below which no harm will come, and I will shortly devote a fair amount of time to show this.

It is also comforting to hear Jaminet and others say that perhaps while some people cannot tolerate spikes in glucose, most people can. So he says a moderate spike in glucose is okay unless one has metabolic derangement.

Therefore, it is also important to note that the detriment of glucose applies to everyone. Some people can hold up to a greater beating than others. However, even if someone appears to tolerate something, it does not mean it is good for them. The body can compensate, tolerate, and defend itself from particular insults, but if that compensation is repeated over and over and over again the body will lose that ability to compensate and defend. The body can tolerate a windfall of glucose by spiking insulin (and leptin) to store what isn’t immediately burned for a rainy day (mostly as fat). But continuing to do this will wear the body out and will result in insulin and leptin resistance.

Let’s look at some more science:

There is no threshold for healthy blood glucose:

Is there a glycemic threshold for mortality risk?
Diabetes Care May 1999 vol. 22 no. 5 696-699

“…the lowest observed death rates were in the intervals centered on 5.5 mmol/l [99mg/dl] for fasting glucose and 5.0 mmol/l [90 mg/dl] for 2-h glucose.

CONCLUSIONS: In the Paris Prospective Study, there were no clear thresholds for fasting or 2-h glucose concentrations above which mortality sharply increased; in the upper levels of the glucose distributions, the risk of death progressively increased with increasing fasting and 2-h glucose concentrations.”

“Normal” blood glucose and coronary risk
BMJ VOLUME 322 6 JANUARY 2001
“Khaw et al in this issue shows that glycosylated haemoglobin levels are positively associated with the risk of future coronary heart disease in a linear stepwise fashion, with no evidence of a threshold effect and independent of other common risk factors for coronary heart disease. These are the most convincing data available that the association between glucose and coronary heart disease occurs throughout the normal range of glucose.”

Post-challenge blood glucose concentration and stroke mortality rates in non-diabetic men in London: 38-year follow-up of the original Whitehall prospective cohort study
Diabetologia (2008) 51:1123–1126
“Results During follow-up of 18,406 non-diabetic men, 13,116 deaths occurred (1,189 by stroke).
Plots of stroke mortality rates versus blood glucose identified an upward inflection in risk of death from stroke at about 4.6 mmol/l [82 mg/dl]. This upward inflection in risk could be adequately described using a single linear term above this threshold. Conclusions/interpretation; An incremental elevation in stroke mortality rates occurs with increasing post-challenge blood glucose.”

2010 WebMD
How the Blood Sugar of Diabetes Affects the Body
“At present, the diagnosis of diabetes or prediabetes is based on an arbitrary cut-off point for a normal blood sugar level.”

ScienceDaily, Monash University (2008, August 22)
Killer Carbs: Scientist Finds Key To Overeating As We Age
published in ‘Nature’.
“Dr Andrews found that appetite-suppressing cells are attacked by free radicals after eating and said the degeneration is more significant following meals rich in carbohydrates and sugars. ‘The more carbs and sugars you eat, the more your appetite-control cells are damaged, and potentially you consume more,’ Dr Andrews said.”

Is There a Clear Threshold for Fasting Plasma Glucose That Differentiates
Between Those With and Without Neuropathy and Chronic Kidney Disease?
Am J Epidemiol 2009;169:1454–1462
Recent studies suggest that no distinct glycemic threshold consistently differentiates individuals with or without retinopathy. The authors sought to determine whether the same was true [in a random sample of individuals] for other microvascular complications…Prevalence of peripheral neuropathy and chronic kidney disease gradually increased in relation to fasting plasma glucose, beginning at levels below the existing diagnostic threshold for diabetes mellitus of 7.0 mmol/L (126 mg/dL).”

One-hour postload plasma glucose and risks of fatal coronary heart disease and stroke among nondiabetic men and women: the Chicago Heart Association Detection Project in Industry (CHA) Study.
J Clin Epidemiol. 1997 Dec;50(12):1369-76
Stamler J. Northwestern University Medical School, Chicago, IL
“Plasma glucose was determined one hour after a 50-gram oral glucose load… higher glucose was significantly associated with mortality from coronary heart disease, stroke, cardiovascular diseases, and all cause mortality in men and women. This large longitudinal study provides evidence that one-hour postload plasma glucose in the absence of clinical diabetes at baseline apparently is an independent risk factor for fatal coronary heart disease and stroke in middle-aged and older nondiabetic men and women, and also for cardiovascular diseases and for all cause mortality.”

Glycated haemoglobin, diabetes, and mortality in men in Norfolk cohort of European Prospective Investigation of Cancer and Nutrition (EPIC°©Norfolk)
BMJ VOLUME 322 6 JANUARY 2001
“HbA1c was continuously related to subsequent all cause, cardiovascular, and ischaemic heart disease mortality through the whole population distribution, with lowest rates in those with HbA1c concentrations below 5%. An increase of 1% in HbA1c was associated with a 28% (P < 0.002) increase in risk of death..."

Glucose accelerates aging, oxidative stress…

Pro-Aging Effects of Glucose Signaling through a G Protein-Coupled Glucose Receptor in Fission Yeast
PLoS Genetics, March 2009 | Volume 5 | Issue 3
“…excess of glucose has been associated with several diseases, including diabetes and the less understood process of aging. On the contrary, limiting glucose (i.e., calorie restriction) slows aging and age-related diseases in most species…The pro-aging effect of glucose signaling on life span correlated with an increase in reactive oxygen species and a decrease in oxidative stress resistance and respiration rate. Likewise, the anti-aging effect of both calorie restriction and the Dgit3 mutation was accompanied by increased respiration and lower reactive oxygen species production.”

Rather than being good for white blood cells, glucose can oxidize them…
GLUCOSE CHALLENGE STIMULATES REACTIVE OXYGEN SPECIES (ROS) GENERATION BY LEUCOCYTES
The Journal of Clinical Endocrinology & Metabolism, Vol. 85, No. 8, Aug. 2000
“Blood samples were drawn from 14 normal subjects prior to, at 1, 2 and 3 h following ingestion of 75 g glucose…We conclude that glucose intake…increases oxidative load [in leukocytes] and causes a fall in a-tocopherol concentration.”

Sugar glycates. For those unaware, this is where glucose (and other sugars) combines with other essential molecules such as proteins and DNA affecting their shape and structure and preventing their proper function. This is a very bad. Glycation is one of the major molecular mechanisms that cause damage resulting in senescence that we notice as “aging”. That is why products of glycation, advanced glycated end products, are not coincidentally called AGEs.

There is no threshold for glycation…more glucose, greater risk of glycation…
Advanced glycated end products: a review
Diabetologia (2001) 44: 129-146
“Glycation is concentration-dependent”

Lipoprotein Lipase Mediates the Uptake of Glycated LDL in Fibroblasts, Endothelial Cells, and Macrophages.
Diabetes 50: 1643–1653, 2001
Protein glycation is a nonenzymatic reaction of glucose with susceptible amino groups that occurs at a rate linearly related to the plasma glucose concentration.”

Significant amounts of highly reactive precursors to AGEs (advanced glycated end products) are formed after a single standard (with carbohydrate) meal…
a-Dicarbonyls Increase in the Postprandial Period and Reflect the Degree of Hyperglycemia.
Diabetes Care 24:726–732, 2001
“Chronic hyperglycemia is known to increase tissue glycation and diabetic
complications, but controversy exists regarding the independent role of increased postprandial glucose excursions. To address this question, we have studied the effect of postprandial glycemic excursions (PPGEs) on levels of methylglyoxal (MG) and 3-deoxyglucosone (3-DG), two highly reactive precursors of advanced glycation end products (AGEs)….PPGE was determined after a standard test meal. Conclusion: Increased production of MG and 3-DG [AGEs] occur with greater PPGE, whereas HbA1c does not reflect these differences.”

Insulin glycates contributing to insulin resistance…and its sequelae, diabetes, CV disease, obesity, cancer, and accelerated aging…
Glycation of insulin results in reduced biological activity in mice.
Acta Diabetol. 1997 Dec;34(4):265-70
“These data indicate that glycated insulin exhibits impaired biological activity which may contribute to glucose intolerance…”

Glycation of LDL in non-diabetic people: Small dense LDL is preferentially
glycated both in vivo and in vitro.
Atherosclerosis. 2009 Jan;202(1):162-8
“CONCLUSION: Small-dense LDL is more susceptible to glycation and this may contribute to the atherogenicity of smalldense LDL, even in non-diabetic people.”

Glucose directly contributes to aging and feeds cancer cells;
Glucose restriction can extend normal cell lifespan and impair precancerous cell growth through epigenetic control of hTERT and p16 expression.
FASEB, December 17, 2009
“Cancer cells metabolize glucose at elevated rates and have a higher sensitivity to glucose reduction…The altered gene expression was partly due to glucose restriction-induced DNA methylation changes…Collectively, these results provide new insights into the epigenetic mechanisms of a nutrient control strategy that may contribute to cancer therapy as well as antiaging approaches.”

Raising glucose, raises insulin, increases insulin resistance…
Beta-cell dysfunction and glucose intolerance: results from the San Antonio metabolism (SAM) study.
Diabetologia (2004) 47:31–39
“Conclusion/interpretation. When the plasma insulin response to oral glucose is related to the glycaemic stimulus and severity of insulin resistance, there is a progressive decline in beta-cell function that begins in “normal” glucose tolerant individuals.”

High insulin leads to insulin resistance–what I’ve said for 2 decades

Barbara B. Kahn and Jeffrey S. Flier, Harvard Medical School
The Journal of Clinical Investigation, August 2000 | Volume 106
“Hyperinsulinemia per se can cause insulin resistance by downregulating insulin receptors and desensitizing postreceptor pathways, as was confirmed by overexpression of insulin in livers of otherwise normal transgenic mice. This transgene resulted in an age-related reduction in insulin receptor expression, glucose intolerance, and hyperlipidemia without any primary genetic defect in insulin action or secretion.”

And again…
Alternative Approach to Treating Diabetes Tested
ScienceDaily (June 10, 2011)
From; Deletion of Insulin-Degrading Enzyme Elicits Antipodal, Age-Dependent Effects on Glucose and Insulin Tolerance.
Plos One June 2011 | Volume 6 | Issue 6
“It’s an example of too much of a good thing [insulin] becoming bad for you…chronic hyperinsulinemia seemed to actually cause diabetes. As they aged, the mice appeared to adapt to the chronically high insulin levels, for example, by reducing the number of receptors for insulin in their tissues. These adaptations make the mice less sensitive to insulin, which is the exact cause of type 2 diabetes.”

And again…
Insulin: In need of some restraint? Salk Institute
Proceedings of the National Academy of Sciences,March 07, 2007
“the study reveals the “dark side” of high insulin production, the kind that results from over eating and obesity. “Insulin is very effective at lowering blood sugar, and promotes fat storage, preparing the animal for times when food may not be available,” he says. “But when the hormone [insulin] is produced at too high a level for too long, the body becomes insulin resistant and blood sugar and certain blood lipids gradually creep up, which can cause progressive damage to multiple organ.”

I also know from treating hundreds of diabetic patients that reducing insulin and leptin via my diet that prevents insulin and leptin from spiking and keeps them low, rapidly improves insulin and leptin resistance, and greatly improves, if not altogether reverses, T2 diabetes and other chronic diseases of aging. The reduction in leptin and insulin happens first and appears to be a requisite. Others are now treating with a similar diet including Eric Westman and Mary Vernon who have published several papers.

I could go on all day with studies such as this…and that’s mostly focusing on blood glucose (BG). But the main culprits in the chronic diseases of aging are hormones that glucose both powerfully affects and is affected by…such as insulin. Raising BG raises insulin

 

Edited by Daniel T

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Der er mange mennesker, også med en vis indsigt der er kritiske overfor kulhydrat.

Mest nævneværdigt er Gary Taubes. Tor Nørrtranders skrev også en skøn bog med kritik af kulhydrat.

Men det er altså også ret begavede mennesker og videnskab der peger i den anden retning. Hvis jeg skal overfladisk opsummere dine links ovenover, så er de på insulin hypotese vognen. Det er en fin vogn, men der altså begavede mennesker der kritiserer den ... F.eks. Morten Elsøe. Mener også Allan Aragon er kritisk overfor Taubes og High Fructose Corn Syrup frygten.

Jeg vil opfordre folk til at både tjekke lidt af ovenstående links.. og Taubes.. Men også Aragorn og Elsøe... Og danne egen mening.

Sukker og hvidt brød er nok ikke de vigtigste ting man kan putte i næbbet men hvis man ikke er overvægtig og spiser anden mad, med en respektabel mængde mikronutrienter/mineraler.. Så går det nok altsammen.

#slapaf

 

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