Whole Grains and the Protein that Hates Them
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Chances are you’ve never heard of “C-Reactive Proteins” (CRP for short). Our bodies make this protein in response to inflammation (a fancy term for cell injury). CRP is one of the first things doctors look for to check for infection after injury, lymphoma, immune system diseases, arthritis, and other afflictions that result in inflammation. Interestingly, people with metabolic syndrome (a cluster of conditions including high blood pressure, high blood glucose, and high blood fats) also exhibit higher levels of CRP than healthy individuals.Basically, you don’t want lots of CRP: it means you’re sick.What does this have to do with whole grains? Researchers at Penn State put two groups of 25 people on a diet. Both diets were the same except for one thing: one group had all of their grain servings from whole grains and the other from refined grains.After a 12-week period, both groups lost between 8-11 pounds on average. However, two interesting differences were observed:
- The whole grain group lost significantly more weight in the abdominal region
- The whole grain group experienced a 38% decrease in CRP while the refined grain group experienced no change in CRP
Keep in mind, this was a small study on 50 people over 12 weeks, but the results lend further evidence to something we’ve suspected all along: not all calories are created equal. Healthy weight loss is more than a simple function of calorie deficit, it’s about changing our bodies on a microscopic level, too. Fat loss might be nicer aesthetically, but it’s the changes we can’t see that contribute to longevity.And on top of all that longevity mumbo jumbo, whole grains are just plain tastier than refined grains. That pile of coarse-ground oats up there may look meek and humble, but they kick the ass of those sugary Quaker Instant Oatmeal packets.Link to ScienceDailyLink to The effects of a whole grain–enriched hypocaloric diet on cardiovascular disease risk factors in men and women with metabolic syndrome, The American Journal of Clinical NutritionLink to The Effect of C-Reative Protein on Metabolic Syndromoe, Diabetes, and Heart Disease
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February 13th, 2008 at 1:03 pm
> whole grains are just plain tastier than refined grains
Mostly true, but I still can’t find any whole-grain pasta that tastes as good as the normal refined stuff. Maybe time to make my own?
It still amazes me that some people count calories without thinking that maybe skipping lunch so they can drink a can of coke (and therefore have the same calorie intake) is unhealthy.
February 13th, 2008 at 2:51 pm
Dave, I’m with you on the pasta front. The whole-grain pasta is comparatively, what’s the word for it?, grittier?! I do love soba noodles though - they are made of buckwheat, but I wouldn’t put tomato sauce on them, they’re better with asian food!
I think it’s okay to have pasta once in a while, even if it does contain refined wheat flour. Everything in moderation, right?
Yeah and I will never get the mindset that would forsake a real meal for for a can of coke. These are the same people who “forget” to eat a meal. I just love food too much!