Going Blind Because of Carbs?
Tuesday, February 26th, 2008
Preventing poor eyesight as you get older may be as simple as cutting more refined carbohydrates out of your diet. Those who ate above-average amounts of white bread, white rice, and other foods with a high glycemic index were 17% more likely to develop age-related macular degeneration. To protect your eyes, cut back on soda and sugary sweets, and stick to whole wheat versions of pasta, bread, and rice.
Eating lots of sugary, starchy foods may make eyes more vulnerable to age-related macular degeneration (AMD), America’s top cause of vision loss. AMD typically starts late in life. It affects the retina, located in the center of the eye. AMD can cause vision loss. Previous research shows that diets rich in antioxidants might help prevent AMD. Go for carbohydrates that don’t make your blood sugar spike quickly.
People with the diets highest on the glycemic index were the most likely to have advanced AMD in at least one eye. Dietary changes may be the most practical and cost-effective prevention method to combat progression of age-related macular degeneration.
The dietary glycemic index is a scale used to determine how quickly carbohydrates are broken down into blood sugar, or glucose. Foods with a high glycemic index are associated with a faster rise and subsequent drop in blood sugar. Refined carbohydrates like white bread and white rice have high glycemic indices. Brown rice and bread and pasta made with whole wheat are examples of foods with low glycemic indices.
Public health officials think the rising incidence of AMD could spur a public health crisis in the United States by 2020, when they predict the cases of AMD-related vision loss will have doubled to three million.
______________________________________________________________
Earthly Eating Recipe
Almond-and Herb-Stuffed Mushrooms
Serves: 16
1/2 cup whole almonds, soaked overnight
1 cup water
1 tbs. olive oil
1 tbs. lemon juice
1 garlic clove
1/4 cup almonds, chopped
1/4 cup parsley, chopped
2 tbs. rosemary, chopped
3 tbs. soy cheese
1/2 tsp. salt
16 large white button mushrooms
1. In a blender, combine soaked almonds, water, olive oil, lemon juice, and garlic. Process until smooth and creamy. This basic spread is delicious on cracker and can be stored in the refrigerator for up to 5 days.
2. In a small bowl, combine the basic spread with the chopped almonds, parsley, rosemary, cheese and salt.
3. Remove, trim, and finely chop the mushroom stems. Arrange the mushroom caps, hollow side up, on a lightly oiled baking sheet.
4. Combine the chopped stems with the almond-herb filling. Spoon about 2 tbs. of the filling into the caps. Bake at 375°F for 12 to 15 minutes or until the filling is bubbly.
Happy Eating!
