cut out carbs OMG, I possibly couldn't aaaarrrrgggghhhhThe idea does seem sound, I really notice the difference between eating, eg like A_N_S, brown bread instead of white and feeling fuller for longer, or eating something sweet, getting a burst of energy then feeling lethargic after 20 mins.
The idea of feeling full and therefore not eating so much is similar to Atkins I think, only with that you eat loads of protein to feel full, and cut out the sugar and carbs to lose weight.
JBB - you are talking about a nutrionalist and quite frankly epidiomiological evidence is a poor form of evience particularly when it comes into diet which is not at all controlled... Endocrinologists are the experts in this field and as I said previously the results are not clear - if low GI was so good the evidence would state this but the evidence is very contractory... What is clear is that low GI is not recommended diet for diabetes - for which glycaemic control is essential... As for the idea of low GI food preventing diabetes in the first place - that is very controversial - the underlying cause of insulin resistance is not even known!!... As it currently stands the american diabetes association into low GI diet and diabetes have found no reason to recommend it's use and until there is conclusive proof that low GI diets work then it'll remain like this...I wouldn't base an entire diet around it, but it isn't bollocks at all. If you want to avoid type 2 diabetes, then I would try to stay away from high GI foods (which send your blood sugar sky high and lead to the pancreas having to work over time to stabalise it) and go for low GI (which gives a nice slow release and doesn't overwork the pancreas. low GI foods will help you control blood sugar and will also help control appetite. Prof Walt Willit, the second most highliy cited clinician in the world, has 30 years of epidemiological data which shows the role of high GI in the risk of diabetes. He gave a lecture at my university a few weeks ago and the data was shocking. Incidently, he also showed that saturated fats have a far less role in heart disease and cancer than often suggested, It leads to an elevated risk, but not nearly as much as trans fats, which frankly should be banned.
Are you putting refined sugar on your porridge. I have the opposite. If I eat a low GI meal for breakfast, I can go until lunchtime without snacking and feel really full. If I have a sugary, high GI breakfast, like a muffin, I am starving by about 11am and feel really off for the whole day. That is why I am supportive of trying to eat low GI rather than high GI foods. Regardless of whether there are clear and significant health benefits, I think it it is common sense that a slow release, complex carb is going to be better for your body than hi GI foods, which are often just refined sugars.I thought porridge is supposed to be a low GI food, and release energy slowly, but when I have porridge for breakfast I am always really hungry again an hour later.