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    Carbohydrates and Lipids

    Q- For years we have heard about wonderful LDL and bad LDL. Is it true that there are wonderful carbohydrates and bad carbohydrates?

    A- To kind of boil it down into a nutshell, if you look at it everybody is trying to answer that question and again you could draw a correlation between what people are consuming and who is doing the study.

    One thing that is obvious is that diabetes is on the rise and it perhaps has something to do with digesting simple sugars. I think the jury is out on what is causing the rise in diabetes. We keep coming back to practicality and just balance.

    I still use sugar on my cereal and eat chocolate chip cookies. I don’t exclude those from my diet but on the other hand I don’t overdo it. We have some family friends who have teenage kids and we obtain to visit them quite often. We would eat out together and their parents were on the overweight side and I still bear in mind that when the kids would use any kind of condiment like on their toast they would use like 2 tablespoons of butter. If you want to contribute butter to your toast fine but a little bit goes a long way. There is this kind of an attitude that if a little is wonderful more is better.

    Q- What are phytochemicals?
    A- Phytochemicals are chemicals that eventuate in growing plants. It’s just another catchy term. It is more about food antioxidants and the role they play in metabolism and cholesterol and heart disease.

    I am going to say that it's a term that popped up about 10 years ago like functional foods. Primarily phytochemicals are those chemicals that usually act as an antioxidant in metabolism. There is so much talk about free radicals and oxidation of fat and metabolism you know when fat gets metabolized. Those chemicals will basically act to alleviate free radicals. Therefore they are supposed to be effective in lowering cardiovascular disease.

    I think it all keeps coming back to balance. You know my son and I had an intriguing exchange of emails the other night. He had come across an article on energy intake and where our nation was on eating energy. You know the price of a barrel of oil and what was going to happen to energy costs and the rising consumption.

    It was an article that was quite lengthy and it was basically a doomsday article about how we were going to sprint out of energy. Bottom line was that it left out human nature and innovative thoughts that they will come up with when they need one. Then we read a perfectly different article that was optimistic and upbeat.

    My point is, here are two articles with completely dissimilar points of view having to deal with the energy crisis or energy consumption. The same thing is true about nutrition. You can find dissimilar studies on either sides of the fence on about anything. What you have to do, and what I know in my professional experience, is know that studies can vary like that.

    You know the fellow that I worked for that had the genius IQ? He used to tell me that when he graduated from high school and he cosidered he was a know it all and when he graduated from college with a 4 year degree he cosidered he knew a little less than when he got out of high school. But as he learned more and more he decided he knew less and less about what was going on in the industry. He said to me repeatedly that the food way is just a almighty gray area. If you just take one piece of information and hold on to it as the gospel truth you're going to be dead wrong about it. You have to keep an open mind about nutrition because it's constantly changing. You have to be current because it's a rapidly changing field.

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