•
•
•
susceptible individuals, resulting in
damage to various organs.
A diet banning whole grains
may increase the risk of noncommunicable diseases such
as heart disease, diabetes and
some cancers if it is replaced by
fat and especially saturated fat
in the diet. The Oligosaccharides
(OS), resistant starch fractions
(RS) and dietary fibre (DF) in
whole grains have beneficial
effects on blood lipids. They also
ensure that the glycaemic index
of foods, meals and the total
diet is low, protecting against
insulin resistance and several
non-communicable diseases. DF,
OS and RS are fermented in the
colon, contributing to the health
by effects on stool volume and
frequency, beneficial bacterial
growth, production of butyric
acid to protect against colon
cancer, absorption of calcium
and strengthening of immune
responses.
Low-carbohydrate diets are not
sustainable and may lead to
deficiencies in thiamine, folate,
vitamins A, E and B6, calcium,
magnesium and potassium.
This may lead to ketosis, raised
blood uric acid, dehydration,
gastrointestinal symptoms and
hypoglycaemia. All these potential
effects pose a serious health risk
to individuals.
Finally, the diet can be expensive
(grass-fed, organic meats and
eggs are more expensive) and
inconvenient due to the limitation
of food choices, both of which
make this diet less practical for
the average person to follow in the
long term.
#GoodOils
You might also want to consider our
February/March 2014 •
•33