> The rule of thumb is that all carbohydrates harm blood glucose control.
This is untrue. Only simple carbohydrates harm blood glucose control. Complex carbs such as whole grains and fruit aid in it, in part thanks to their fiber. If you have a source that supports your claim, please share it, it must be bleeding edge nutritional science.
I've not seen any research showing that whole-grain carbohydrates have a lower impact on blood glucose than quick carbohydrates. We have only proof by repeated assertion.
My freestyle Libra CGM has recorded the impact of whole-grain products on my body. Whole-grain products consistently spike my blood sugar. 40 g of oatmeal or Bob's Red Mill 10-grain mix will push me up to 100-120 milligrams per deciliter. Whole-wheat pasta, 60g, will push me up about 150-200 mg/dL.
Eating more than 25 g carbs per meal pushes me up beyond 50 mg/dL at the one-hour mark. If I consistently let my blood sugar climb between 75 and 100 mg/dL at the one-hour mark, my fasting blood sugar starts to climb. This is how I learned that low-fat vegan was a bad diet for me. My A1c went from 6 to 7.8 in less than a year.
Too much dietary advice for diabetics is, at best, mythology.
Do you have any recipes for somebody in the US who has been meaning to dive into baking good breads? That's one culinary area I've yet to do a deep dive into, but I need to because I love bread and I'm so over what's available here.
Not OP, but I bake my own bread. I haven't bought much bread in the US, but if it's like Ireland, then it's white toast and soda bread. (I should add we had an excellent local baker in Dublin, so just talking about supermarkets.)
I like The Bread Kitchen [1] (from the UK) for yeast doughs. Accompanying videos to every recipe, and they're very diverse. As an example of a tasty bread, I suggest the Polar rye bread linked. It's a bit heavier than the Swedish original, but good.
For sourdough, I settled on Foodgeek [2] (from Denmark) as a starting point. He's doing a lot of fun experimentation. Even a sourdough Panetonne [3]! I should try that next Christmas and see how it compares to the one in the Swiss stores. If you want something more hardcore, he also does Danish rye bread [4].
My newest discovery is Adam Ragusea's idea of having bread fermenting slowly in the fridge [5]. Sure, people have been fermenting slowly in cellars, but with a fridge you can keep doughs for weeks.
So, in Safari on iOS 14, the view demo link brought me to a page that was mostly blank besides the name and picture. I turned on a screen recording to capture the bug, but then was unable to reproduce it (started the recording on this page and followed the link again.) I should have thought to screenshot the page before doing so, oh well! Maybe it was due to a failed XHR request for the profile data, if the pages are being rendered client-side.
By the reasoning of who you're replying to, the answer to your question would be that it's because we share the same common ancestor with both chimps and gorillas—gorillas also inheriting the improved social skills that humans have, making chimps the odd ones out.
Which is a leap - maybe our common ancestor had something which bloomed in gorillas and humans, but not in chimps. It's not necessarily the case that the chimps have reverted.
A lot of plant milks are unsweetened, and there is a high and growing demand for these products—yes these companies want to make money, but it's not as if they were manufacturing the demand, they're merely capitalizing upon it.
Better yet is to make one's own oat milk; I agree that they're exorbitantly expensive, albeit (here in the US) the dairy industry is immensely subsidized and so we consumers don't see the true cost of our cow's milk.
Subsidies for milk benefit processors, not producers. Producers today are going bankrupt left and right as they are forced to sell at fixed prices unless they go direct to consumer.
It's all the same problem. Allowing a cartel of dairy processors to control to production and delivery of dairy products is equivalent to allowing a cartel of producers (in the case of almonds) and big food is the same.
All benefit from extensive subsidy (that corn syrup isn't market-based), with the added risk of food security issues, especially for nut milks that are exclusively sourced from a few counties in California.
Oh, I was bringing up the price in comparison to the price of plant milks from a consumer's standpoint—while plant milks seemingly have a high markup from raw materials to product (transportation and storage costs aside), our perception of what makes it expensive has an unrealistic anchor in the subsidized cost of cow's milk. Paying $12 for a gallon of cow's milk vs. $5 for a gallon of oat milk changes the picture a bit.
I get your point, but it's much more complex than that.
Leaving aside the issues with directly comparing plant milk with actual milk, the economics are not what you lay out. Oat milk is really yet another industrial corn product. The caloric content isn't cloudy stuff squeezed into water, it's fructose from corn. In the quest for price stability, corn subsidy is one of the main knobs used by USDA from a subsidy and policy standpoint.
I haven't done a deep analysis of this, but I do buy milk from a farm with a smallish herd and a direct-to-producer model that allows the farmer to actually operate his own dairy and sell milk at a profit. Even with the small scale of the operation, milk costs about $6/gallon. When you buy milk from a scaled dairy operation, the economies of scale are massive... you have 1-2 processing plants handling the milk of tens of thousands of cows.
The plant milk phenomenon is all about allowing massive agribusiness to take over a big product category that has remained regional.
Look into cptsd, and mention what you’ve said here to a trauma/informed therapist.
ADHD can be exacerbated by cptsd, so you might have already had ADHD but not as noticeably.