Is There Such a Thing as a Good or Bad Carbohydrate in Wheat-Based Foods?

摘要

The public and some scientists are convinced that carbohydrates including those from the staff of life should be labeled good or bad. Popular diet books and some research techniques cast aspersions that eating s6me of the lighter-than-air white breadand other wheat-based products results in adverse health effects that are nearly equivalent to mainlining lard. The presumptions and the myths will be evaluated in terms of the science and data regarding the glycemic response of wheat-based foods. Furthermore, the role of wheat-based carbohydrates in weight control and chronic diseases such as hypertension, coronary disease, certain cancers and diabetes will also be discussed. There will be a focus on whole grains and fiber and these data will be contrasted about what we know regarding refined grains. There also will be a focus on the micronutrients and phytonutrients that are co-travelers with the carbohydrate components and how these impact health and why it may be important to include more of thesein the diet. Finally the role of wheat-based foods (including their carbohydrate portions) in new dietary guidance will be discussed.