About 'diabetes nutrition guide'|...attempt to convince her to take it. I remembered filing it all way under Nutrition with the idea that some day I might need it.--------There it was, all the original...
Ａｔ ｐｒｅｓｅｎｔ, ｔｈｅ ｆｉｂｅｒ Ｒｅｃｏｍｍｅｎｄｅｄ Ｄａｉｌｙ Ｉｎｔａｋｅ (ＲＤＩ) ｖａｌｕｅ ｒｅｓｔｓ ａｔ 28 ｇｒａｍｓ ｐｅｒ ｄａｙ ｕｎｄｅｒ ａ ｎｏｒｍａｌ 2,000 ｃａｌｏｒｉｅ ｄｉｅｔ. Ｕｎｆｏｒｔｕｎａｔｅｌｙ, ｏｎ ａｖｅｒａｇｅ, ｍｏｓｔ Ａｍｅｒｉｃａｎｓ ｃｏｎｓｕｍｅ ｏｎｌｙ 14 ｔｏ 17 ｇｒａｍｓ ｏｆ ｆｉｂｅｒ ｐｅｒ ｄａｙ. Ｔｈｒｏｕｇｈ ｒｅｓｅａｒｃｈ, ｓｔｕｄｉｅｓ ｈａｖｅ ｓｈｏｗｎ ｔｈｉｓ ｌａｃｋ ｏｆ ｆｉｂｅｒ ｉｓ ｏｆｔｅｎ ｓｕｂｓｔｉｔｕｔｅｄ ｗｉｔｈ ａ ｒｅｐｌａｃｅｍｅｎｔ ｉｎ ｓｔａｒｃｈ ａｎｄ ｈｉｇｈ ｃａｌｏｒｉｅ ｆｏｏｄｓ ｗｈｉｃｈ ｌｅａｄ ｔｏ ｗｅｉｇｈｔ ｇａｉｎ, ｃａｒｄｉａｃ ｄｉｓｅａｓｅ, ｄｉａｂｅｔｅｓ ａｎｄ ｖａｒｉｏｕｓ ｏｔｈｅｒ ｎｕｔｒｉｔｉｏｎａｌ ｄｅｆｉｃｉｅｎｃｉｅｓ. Ｆｏｒｔｕｎａｔｅｌｙ, ｔｈｒｏｕｇｈ ｒｅｃｅｎｔ ｓｃｉｅｎｔｉｆｉｃ ｄｅｖｅｌｏｐｍｅｎｔｓ, ｔｈｅ ｎａｔｕｒａｌ ｆｏｏｄ ｎｕｔｒｉｅｎｔ, ａｍｙｌｏｓｅ, ｈａｓ ｂｅｅｎ ｉｄｅｎｔｉｆｉｅｄ ａｓ ａ ｓｔａｒｃｈ ｗｈｉｃｈ ｉｓ ｒｅｓｉｓｔａｎｔ ｔｏ ｄｉｇｅｓｔｉｏｎ ａｎｄ ｃａｎ ｂｅ ｇｅｎｅｔｉｃａｌｌｙ ａｌｔｅｒｅｄ ｔｏ ｐｒｏｖｉｄｅ ｓｉｇｎｉｆｉｃａｎｔ ｈｅａｌｔｈ ｂｅｎｅｆｉｔｓ ｔｏ ｔｈｅ ｃｏｎｓｕｍｅｒ. Ｕｎｄｅｒｓｔａｎｄｉｎｇ ｔｈｅ ｐｒｏｃｅｓｓ ｂｙ ｔｈｅ ｗｈｉｃｈ ｔｈｅ ｂｏｄｙ ｄｉｇｅｓｔｓ ａｍｙｌｏｓｅ ａｎｄ ｔｈｅ ｇｅｎｅｔｉｃ ａｌｔｅｒｎａｔｉｏｎｓ ｐｒｏｐｏｓｅｄ ｔｏ ｔｈｅ ｎｕｔｒｉｅｎｔ, ｗｉｌｌ ａｉｄｅ ｃｏｎｓｕｍｅｒｓ ｉｓ ｍａｋｉｎｇ ｍｏｒｅ ｉｎｆｏｒｍｅｄ ｎｕｔｒｉｔｉｏｎａｌ ｄｅｃｉｓｉｏｎｓ. Ｃｏｎｓｉｄｅｒｅｄ ａ ｒｅｓｉｓｔａｎｔ ｄｉｇｅｓｔｉｖｅ ｓｔａｒｃｈ, ａｍｙｌｏｓｅ ｉｓ ｃｏｎｓｉｄｅｒｅｄ ａ ｈｅａｌｔｈｙ ｄｉｅｔａｒｙ ｎｕｔｒｉｅｎｔ ｄｕｅ ｔｏ ｉｔｓ ａｂｉｌｉｔｙ ｔｏ ｗｏｒｋ ｉｎ ｄｅｓｔｒｏｙｉｎｇ ｌａｃｔｉｃ ａｃｉｄ ａｓｓｏｃｉａｔｅｄ ｗｉｔｈ ｔｈｅ ｂａｃｔｅｒｉａ ｏｆ ｔｈｅ ｌａｒｇｅ ｉｎｔｅｓｔｉｎｅ. Ｂｙ ｄｏｉｎｇ ｓｏ, ｔｈｅ ＧＩ ｓｙｓｔｅｍ ｒｅｃｅｉｖｅｓ ｓｉｍｉｌａｒ ｂｅｎｅｆｉｔｓ ａｓ ｆｏｕｎｄ ｉｎ ａ ｆｉｂｅｒ ｎｕｔｒｉｅｎｔ ｗｈｉｃｈ ｌｅａｄｓ ｔｏ ｉｍｐｒｏｖｅｄ ｃｏｌｏｎ ｈｅａｌｔｈ ｉｎｃｌｕｄｉｎｇ ａ ｐｏｓｓｉｂｌｅ ｄｅｃｒｅａｓｅ ｉｎ ｔｈｅ ｎｕｍｂｅｒ ｏｆ ｃｏｌｏｒｅｃｔａｌ ｃａｎｃｅｒｓ. Ｗｉｔｈ Ａｍｅｒｉｃａｎ'ｓ ｓｉｇｎｉｆｉｃａｎｔｌｙ ｌａｃｋｉｎｇ ｉｎ ｆｉｂｅｒ ｉｎｔａｋｅ, ａｍｙｌｏｓｅ ｐｒｏｖｉｄｅｓ ｔｈｅ ｅｘｔｒａ ｂｅｎｅｆｉｔ ｏｆ ａ ｒｅｓｉｓｔａｎｔ ｓｔａｒｃｈ ｗｈｉｃｈ ｏｆｆｓｅｔｓ ｔｈｅ ｌａｃｋ ｏｆ ｆｉｂｅｒ ｗｉｔｈｉｎ ｔｈｅ ｂｏｄｙ. Ｉｎ ｆａｃｔ, ｂａｋｅｒｉｅｓ ｈａｖｅ ｂｅｅｎ ｅｎｃｏｕｒａｇｅｄ ｔｏ ａｄｄ ｈｉｇｈ ａｍｙｌｏｓｅ ｐｒｏｄｕｃｔｓ ｓｕｃｈ ａｓ Ｈｉ-ｍａｉｚｅ ｔｏ ｐｒｏｖｉｄｅ ｃｏｎｓｕｍｅｒｓ ｗｉｔｈ ｏｐｔｉｏｎｓ ｂｅｙｏｎｄ ｔｈｅ ｂａｓｉｃ ｆｉｂｅｒ ｏｐｔｉｏｎｓ ｉｎｔａｋｅ ｗｉｔｈｏｕｔ ｐｒｏｖｉｄｉｎｇ ａｎｙ ｃｈａｎｇｅ ｔｏ ｆｌａｖｏｒ ｏｒ ｆｏｏｄ ｃｈｏｉｃｅｓ. Ｎａｔｕｒａｌ ａｍｙｌｏｓｅ ｃａｎ ｂｅ ｆｏｕｎｄ ｉｎ ａ ｖａｒｉｅｔｙ ｏｆ ｆｏｏｄｓ ｂｕｔ ｕｓｕａｌｌｙ ｉｎ ｖｅｒｙ ｌｏｗ ｑｕａｎｔｉｔｉｅｓ. Ｉｎ ｗｈｅａｔ, ｔｈｅ ａｍｙｌｏｓｅ ｍｏｌｅｃｕｌｅｓ, ｌｏｗ ｉｎ ｑｕａｎｔｉｔｙ, ａｒｅ ｆｕｒｔｈｅｒ ｂｒｏｋｅｎ ｄｏｗｎ ｄｕｒｉｎｇ ｆｏｏｄ ｐｒｏｃｅｓｓｉｎｇ. Ｕｎｆｏｒｔｕｎａｔｅｌｙ, ｂｅｃａｕｓｅ ｏｆ ｔｈｉｓ ｌｏｗ ｑｕａｎｔｉｔｙ, ｔｈｅ ａｖｅｒａｇｅ ｃｏｎｓｕｍｅｒ ｗｏｕｌｄ ｎｅｅｄ ｔｏ ｉｎｇｅｓｔ ａ ｓｉｇｎｉｆｉｃａｎｔ ａｍｏｕｎｔ ｏｆ ｗｈｅａｔ ｔｏ ｎｅｔ ａｎｙ ｒｅａｌ ｂｅｎｅｆｉｔ. Ｈｏｗｅｖｅｒ, ｗｉｔｈ ｒｅｃｅｎｔ ｓｃｉｅｎｔｉｆｉｃ ｄｅｖｅｌｏｐｍｅｎｔｓ, ｇｅｎｅｔｉｃａｌｌｙ ａｌｔｅｒｅｄ ａｍｙｌｏｓｅ ｌｅａｄ ｔｏ ｔｈｅ ｄｉｓｃｏｖｅｒｙ ａ ｗｈｅａｔ ｋｅｒｎｅｌ ｗｈｉｃｈ ｐｒｏｄｕｃｅｓ ａ ｇｒｅａｔｅｒ ｑｕａｎｔｉｔｙ ｏｆ ｔｈｅ ａｍｙｌｏｓｅ ｎｕｔｒｉｅｎｔ. Ｔｈｉｓ ｄｉｓｃｏｖｅｒｙ, ａｌｓｏ ｃａｌｌｅｄ ｔｈｅ "ｎｅｗ ｗｈｅａｔ", ｗｈｅｎ ｔｅｓｔｅｄ ｉｎ ｃｏｎｔｒｏｌｌｅｄ ｓｔｕｄｉｅｓ ｆｏｕｎｄ ｔｈｅ ｂｏｄｙ ｗｅｉｇｈｔ ｏｕｔｃｏｍｅ ｆｏｒ ｔｈｏｓｅ ｉｎｇｅｓｔｉｎｇ ｔｈｅ ｎａｔｕｒａｌ ｗｈｅａｔ, ｖｅｒｓｕｓ ｔｈｅ ｇｅｎｅｔｉｃａｌｌｙ ａｌｔｅｒｅｄ ｗｈｅａｔ, ｐｒｏｖｉｄｅｄ ｆｏｒ ｎｏ ｃｈａｎｇｅ. Ｔｈｕｓ, ｔｈｅ ｇｅｎｅｔｉｃａｌｌｙ ａｌｔｅｒｅｄ ａｍｙｌｏｓｅ ｉｓ ｂｅｌｉｅｖｅｄ ｔｏ ｐｒｏｖｉｄｅ ａｎ ａｄｄｉｔｉｏｎａｌ ｄｉｇｅｓｔｉｖｅ ｂｅｎｅｆｉｔ ｔｏ ｃｏｎｓｕｍｅｒｓ ｗｉｔｈｏｕｔ ａｎｙ ｎｅｇａｔｉｖｅ ｉｍｐｌｉｃａｔｉｏｎｓ ｔｏ ｔｈｅ ｉｎｄｉｖｉｄｕａｌｓ ｏｖｅｒａｌｌ ｈｅａｌｔｈ. Ｉｎ ａｄｄｉｔｉｏｎ ｔｏ ｔｈｅｓｅ ｄｉｇｅｓｔｉｖｅ ｈｅａｌｔｈ ｂｅｎｅｆｉｔｓ, ｔｈｅ ｇｅｎｅｔｉｃａｌｌｙ ａｌｔｅｒｅｄ ａｍｙｌｏｓｅ ｈａｓ ａｌｓｏ ｓｈｏｗｎ ｔｏ ｐｒｏｖｉｄｅ ａ ｐｏｓｉｔｉｖｅ ｉｍｐａｃｔ ｉｎ ｄｉａｂｅｔｉｃ ａｎｄ ｈｅａｒｔ ｐａｔｉｅｎｔｓ ａｓ ｔｈｅ "ｎｅｗ ｗｈｅａｔ" ｐｒｏｖｉｄｅｓ ｆｏｒ ａ ｄｅｃｒｅａｓｅ ｉｎ ｔｈｅ ｉｎｓｕｌｉｎ ｐａｃｋｅｄ ｆｏｏｄｓ ｔｈｕｓ ｐｒｏｖｉｄｉｎｇ ｍｏｒｅ ｆｏｏｄ ｃｈｏｉｃｅｓ ｆｏｒ ｃｏｎｓｕｍｅｒｓ ｗｉｔｈｉｎ ｔｈｅｓｅ ｈｅａｌｔｈ ｃａｔｅｇｏｒｉｅｓ. Ｗｉｔｈ ｏｎｇｏｉｎｇ ｓｃｉｅｎｔｉｆｉｃ ｒｅｓｅａｒｃｈ ｃｏｕｐｌｅｄ ｗｉｔｈ ｔｈｅ ｉｎｃｒｅａｓｉｎｇｌｙ ｄｅｔｅｒｉｏｒａｔｉｎｇ ｈｅａｌｔｈ ｏｆ Ａｍｅｒｉｃａｎｓ, ｔｈｅ ｐｕｓｈ ｆｏｒ ｇｅｎｅｔｉｃａｌｌｙ ａｌｔｅｒｅｄ ｆｏｏｄｓ ｒｅｍａｉｎｓ ｏｎ ｔｈｅ ｆｏｒｅｆｒｏｎｔ ｏｆ ｍａｎｙ ｎｕｔｒｉｔｉｏｎ ａｄｖｏｃａｔｅ ｐｒｏｇｒａｍｓ. Ｉｎ ｔｈｅ ｎｅａｒ ｆｕｔｕｒｅ, ｔｈｅ ｐｏｓｓｉｂｉｌｉｔｙ ｏｆ ｔｈｅ ａｍｙｌｏｓｅ ｆｉｌｌｅｄ "ｎｅｗ ｗｈｅａｔ", ａｓ ａ ｆｏｏｄ ｐｒｏｄｕｃｔ, ｍａｙ ｂｅｇｉｎ ｐｏｐｐｉｎｇ ｕｐ ｉｎ ｐｒｏｄｕｃｔｓ ｗｅ ｃｏｎｓｕｍｅ ｏｎ ａ ｄａｉｌｙ ｂａｓｉｓ. Ｂａｋｅｒｉｅｓ, ａｌｒｅａｄｙ ｅｎｃｏｕｒａｇｅｄ ｔｏ ｕｓｅ ｅｎｈａｎｃｅｄ ａｍｙｌｏｓｅ ｐｒｏｄｕｃｔｓ, ｍａｙ ｓｏｏｎ ｆｉｎｄ ｔｈｅｓｅ ｓａｍｅ ｐｒｏｄｕｃｔｓ, ｗｉｔｈ ｇｅｎｅｔｉｃａｌｌｙ ａｌｔｅｒｅｄ ａｍｙｌｏｓｅ, ｍａｙ ｐｒｏｖｉｄｅ ａｎ ａｄｄｅｄ ｂｅｎｅｆｉｔ ｔｏ ｔｈｅｉｒ ｃｕｓｔｏｍｅｒｓ ａｎｄ ｍａｙ ｂｅｃｏｍｅ ｔｈｅ ｈｙｐｅ ｏｆ ｔｈｅ ｆｏｏｄ ｍａｒｋｅｔ ｉｎ ｃｏｍｉｎｇ ｍｏｎｔｈｓ. |
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