Something on obbesity.

[steavelee2]

What is Obesity ?
Obesity is associated with increased glucose levels which activate genes involved in its metabolism. Perhaps it is due to persistant gene activation of developmental genes that are in part regulated by glucose or one of its effectors.
Obesity has been shown to impact on a wide variety of cellular pathways involved in growth.

The Dietary Treatment for Obesity
Specific food recommendations follow at the end of this hand out.
The suggestions can be summarized in several "rules of thumb"
1) Avoid almost all "white" foods. (i.e. sugars, flours, pastas, breads, brown "whole grains' too, potatoes)
2) Avoid almost any product labeled as " low fat, fat-free"
3) Construct most meals around the big three categories that constitute a whole food
nutrient dense diet:
a. Proteins (meats, Eggs, real Cheeses, Fish)
b. Salads (various colors!)
c. Vegetables and Some Fruits (various colors!)

[cyberfren]

and please watch out "GI"....

The glycemic index, glycaemic index, or GI is a measure of the effects of carbohydrates on blood sugar levels.[citation needed] Carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream have a high GI; carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, have a low GI. The concept was developed by Dr. David J. Jenkins and colleagues[1] in 1980–1981 at the University of Toronto in their research to find out which foods were best for people with diabetes.

A lower glycemic index suggests slower rates of digestion and absorption of the foods' carbohydrates and may also indicate greater extraction from the liver and periphery of the products of carbohydrate digestion. A lower glycemic response usually equates to a lower insulin demand but not always, and may improve long-term blood glucose control and blood lipids. The insulin index is also useful, as it provides a direct measure of the insulin response to a food.

The glycemic index of a food is defined as the area under the two hour blood glucose response curve (AUC) following the ingestion of a fixed portion of carbohydrate (usually 50 g). The AUC of the test food is divided by the AUC of the standard (either glucose or white bread, giving two different definitions) and multiplied by 100. The average GI value is calculated from data collected in 10 human subjects. Both the standard and test food must contain an equal amount of available carbohydrate. The result gives a relative ranking for each tested food.[2]

The current validated methods use glucose as the reference food, giving it a glycemic index value of 100 by definition. This has the advantages of being universal and producing maximum GI values of approximately 100. White bread can also be used as a reference food, giving a different set of GI values (if white bread = 100, then glucose ≈ 140). For people whose staple carbohydrate source is white bread, this has the advantage of conveying directly whether replacement of the dietary staple with a different food would result in faster or slower blood glucose response. The disadvantages with this system are that the reference food is not well-defined and the GI scale is culture dependent.

Source: http://en.wikipedia.org/wiki/Glycemic_index