hmmm sounds like we have to cut back on the pasta.

[Jean]

http://www.medicalnewstoday.com/articles/238991.php

http://www.medicalnewstoday.com/releases/238987.php

[caya]

Is there anything left we CAN eat? :-)

all the best
caya

[Mtngrl]

I'm skeptical about the second report. The difference between the recurrence group and non-recurrence group is 5 gm, about the amount of carbohydrate in a cough drop. (A cup of cooked spaghetti has 40 gms of carbohydrate.)

It's self-reported. It's not as if they controlled what the participants actually ate. I would have said these "differences" are not statistically significant.

The other study didn't measure recurrence, just insulin resistance and weight loss.

Don't get me wrong. I think it's a great idea to avoid blood sugar spikes and avoid high glycemic index/glycemic load foods. BTW, "al dente" pasta doesn't have an especially high glycemic index or glycemic load. If you eat it with fat and protein (sausage anyone?) it shouldn't make your blood sugar peak. It's also pretty clear that weight and exercise are the two most important controllable factors in breast cancer incidence and recurrence. So I'm not exactly saying I disagree with these reports. I'm just saying I don't think they prove what they claim to prove.

Here's a nice little chart from Harvard about glycemic index, grams of carbohydrate, and glycemic load: http://www.health.harvard.edu/newsweek/Glycemic_index_and_glycemic_load_for_100_foods.htm

[Rich66]

Amy, Interesting that pasta appears to have lower glycemic load the less it's cooked. But that chart made me wonder who on Earth boils spaghetti for 20 minutes.
And that chart also points out the issues with fruit and juices.

But this all is of a piece with the diabetes and Metformin links

[NEDenise]

Rich,
The Metformin link is becoming veeeerrrry interesting to me! Between that and vitamin D...I'm starting to be pretty optimistic about not recurring.
Denise
PS-what's wrong with boiling pasta for 20 minutes?!! HAHA

[Jean]

Can always use it for wall paper!
Hey I know some gals who test their pasta that way!
If it sticks it's done....lol