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[访谈录] 2016-09-21&09-23 高血糖指数饮食增加肝脏脂肪和糖原存储

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[访谈录] 2016-09-21&09-23 高血糖指数饮食增加肝脏脂肪和糖原存储

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 New Study Challenges What We Think About Sugar


A new study reports finding broad variations in the glycemic index of foods, which means glycemic index values may have limited usefulness in both predicting how food affects someone's blood sugar and in food labeling.


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HOMEWORK(标蓝处存疑)

The health headline about sugar. For years millions of Americans have used something called the GI scale to guide their food choices and to tell them if their sugar levels of are in check. It turns out it could be all wrong.

“Sugar.”

For many, sugar is a bad word. And the Glycemic Index is one way for us to manage it. But do you really know what that is? In short the index gives you a way to tell good carbs from bad carbs that may impact your overall blood sugar. There's tons of diets out there based on managing your sugar intake -- the zone, nutrisystem and the sugar buster diet just to name the field.

So how does it work? Well, each food gets a number up to 100 which gives you an idea about how fast your body converts carbs in the energy. Carved with a low number like oatmeal, beans and fruits including strawberries hope you feel full longer. Carbs with a high number like white bread and cookies will make your blood sugar go fast, ultimately converting that sugar into fat. But here's the kicker. Scientists now believe this index may not be as useful as previously thought.

“May not be as useful as previously thought. Doctor Ashley X joins us now. So give us the bottom line on this study.”

“Okay so this is the latest study on this Glycemic Index. The term comes out of Tufts University. This is about how high that blood sugar number rises after we eat. And to be clear, you guys, this latest study substantiates only about fifteen years of data in the nutritional science literature all saying the same thing. What did they X? They gave two groups of people either a piece of white bread or a sugar drink, they checked their blood sugar levels multiple times after that load. They found a huge variability, with the same person given the same thing with different people given different things bottom line. Glycemic Index? Can I say BS? So the concept here of good food, bad food. Don't believe the hype when it comes to your blood sugar level. We're talking here really about non diabetic.

“So what should you believe?”

“Okay, listen, when you talk about the Glycemic Index, I want you to know more than almost anyone about this term. First of all, there's a lot of factors that can go into this…raising this number and when we take a look at this list, starting with ripeness, the ripeness of fruit. The more ripen the fruit, the lower that GI. What form or size the food takes whether it's cut up or whether it's whole, the type of food within pasta, there's a huge variability in these numbers. How it's prepared, the heat, the amount of water, the time and the acidity -- the higher the acidity, the lower potentially this GI. It's imprecise, it's impractical, it really doesn't matter when you're talking about your energy level or your diet.”

“It's how do you prepare the food as well.”

“Yes,so I mean, look at it this. This is all the same food, they all have different GI.”

“So what foods should we have? We're looking for something that…”

“So I would like people to replace the good/bad with the term ‘clean’. You want the clean carbs, you want healthy fats, proteins. These are all things that will keep your energy level up. Two organs in your body that do a real good job of keeping that energy level high -- your pancreas and your liver.”

“You have a mastery of the sugar.”

“I admit it.”

“Can we just sit here?”
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