Hey, anyone wanna up their HDLs by a whopping 1.7? So, for instance, if you're on the low end of what's considered acceptable (40 mg/dL), you might be able to get it all the way up to 41.7 on average, maybe even 42 is in your future if you respond to the advice of the authorities in an above average way.
Stunning, exciting news.
"Experts" in nutrition and diabetes are now considering changing the dietary advice for type 2 diabetics.
People with Type 2 diabetes on a high-fiber diet kept their blood sugar under better control when they ate foods like beans and nuts instead of the recommended whole-grain diet, researchers have found. [...]
Participants on the low-glycemic diet also saw significant improvements in cholesterol after six months, with increases in HDL, the so-called “good” cholesterol associated with a reduced risk of heart disease, the study found.
It is to laugh. An average increase of 1.7 in HDLs is a "significant" improvement? Increasing your HDL by 1.7 is really measurably associated with a reduced risk of heart disease?
The high-cereal high fiber diet emphasized “brown foods” such as whole-grain bread and breakfast cereal, brown rice and potatoes with the skin on. The low-glycemic diet included beans, peas, lentils, pasta, quickly boiled rice and certain breads, like pumpernickel and rye, as well as oatmeal and oat bran cereals.
Both diets are low in saturated fat and trans fat. Both groups were told to limit their consumption of white flour and to eat five servings of vegetables and three servings of fruit each day.
Participants on the low-glycemic diet saw their hemoglobin A1C levels — a measure of blood glucose levels over recent months — reduced slightly, by 0.5 percent on average, but experienced significant improvements in HDL, which increased by 1.7 milligrams per deciliter of blood on average. Those on the high-cereal diet saw smaller reductions in hemoglobin A1C and slight drops in HDL.
Alright, now let's hear from the Village Idiot.
“We’ve been telling people to eat whole grains for a long time," said Emmy Suhl, a nutrition and diabetes educator at the Joslin Diabetes Center in Boston. "What this study shows is that it’s not enough to have whole grains. It’s these very specific low-glycemic carbohydrates that do a much better job."
Well, Ms. [I presume] Suhl, you really ought to consider not continuing to give people advice that's killing them.
You want HDLs? How about mine, at 106. And what triglyceride levels are you seeing with diabetics following your "eat whole grains" mantra "for a long time?" Given the average in America is continually on the rise, what are you seeing? 180s and above, 200? Mine is 47, sugar. A1C levels? Very low end of the range.
You guys boast of an increase in HDL of 1.7? How about 20? My wife also reduced her triglyceride on my recommended diet by 20 points, down to 52, the very low end.
Ms. Suhl: You're an idiot. And, you're a danger to diabetics.
Later: Want more? I just finally got around to reading Dr. Eades' takedown of this similar study. Have a look. Study organizers Thomas Wolever, Alison Gibbs, Christine Mehling, Jean-Louis Chiasson, Philip Connelly, Robert Josse, Lawrence Leiter, Pierre Maheux, Remi Rabasa-Lhoret, N. Wilson Rodger, and Edmond Ryan -- as well as study reviewer Xavier Pi-Sunyer -- ought to be ashamed of themselves. Then, they ought to be pelted about the heads and shoulders with rotten fruit, vegetables, and eggs. They ought to recieve no quarter with honest scientists.
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