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On Tue, 14 Nov 2006 19:38:21 GMT, "Ozgirl"
<are_we_there_yet@maccas.com> wrote:
>Kurt wrote:
>>
>http://diabetes.org/diabetesnewsarti...althewEDIT.xml
>>
>> or
>>
>> http://tinyurl.com/yfxc5f
>
>That counts me out, apart from soy beans, I cannot bear the
>taste of anything soy.
G'day G'day Ozgirl,
Soy yoghurt is being presented as an option. Clearly that doesn't
make it a necessity. Cocoa, red wine are all sources of polyphenols.
The following article presents an overview of the situation in the
French diet. It should be noted that it doesn't mention things like
rye and barley bran as the authors intention was to deal with fruit
and vegetables.
Nutritional Epidemiology
Daily Polyphenol Intake in France from Fruit and Vegetables1
Pierre Brat2, Stéphane Georgé3, Annick Bellamy4, Laure Du Chaffaut5,
Augustin Scalbert6, Louise Mennen7, Nathalie Arnault7 and Marie
Josèphe Amiot8,9,10,*
* To whom correspondence should be addressed. E-mail:
marie-jo.amiot-carlin@medecine.univ-mrs.fr.
The objective of this study was to create a French database on the
polyphenol content of fruit and vegetables as uncooked fruits and
vegetables and then to evaluate polyphenol intake through fruit and
vegetable consumption in France. To achieve this, we used the
Folin-Ciocalteu method adapted to fruit and vegetable polyphenol
quantitation (1).
Vegetables with the highest polyphenol concentration were artichokes,
parsley, and brussels sprouts [>250 mg of gallic acid equivalent
(GAE)/100 g fresh edible portion (FEP)];
fruits with the highest concentrations were strawberries, lychees, and
grapes (>180 mg of GAE/100 g FEP).
Conversely, melons (Cantaloupe cv.) and avocados had the lowest
polyphenol concentration for fruits and vegetables, respectively.
Based on fruit consumption data, apples and strawberries are the main
sources of polyphenols in the French diet, whereas potatoes, lettuces,
and onions are the most important vegetable sources.
Total polyphenol intake from fruit is about 3 times higher than from
vegetables, due to the lower polyphenol concentration in vegetables.
The calculation of polyphenol intake, based on both assessment methods
used [(Société d'Études de la Communication, Distribution et Publicité
(SECODIP) and Supplémentation en Vitamines et Minéraux Antioxydants
(SUVIMAX)], showed that apples and potatoes provide approximatively
half of the total polyphenol intake from fruit and vegetables in the
French diet.
++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++
For T2 diabetics, strawberries look most attractive; high polyphenol
content and easy to manage carbohydrate concentrations.
While vegetables usually have lower polyphenol content than fruit
artichokes, parsley, and brussels sprouts appear to be exceptions to
this generalisation. This doesn't mean I expect to see artichokes,
parsley, or brussels sprout yoghurt anytime soon. Some up market
yoghurts do use FOS as a pre-biotic, which can be extracted from
artichokes. It is however so purified that it is most unlikely to
have any polyphenol content.
One delightful source of polyphenols I've found is cocoa chai, a tea
with cocoa beans. It solves the problem often found with cocoa
products of having high sugar content.
Best wishes,
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."
http://homepages.paradise.net.nz/quentin 
Soy Yogurt Could Help Control Diabetes: Study 
Linear Mode
