I recently read a blog post by a dietician who was slamming cinnamon and the medical and scientific community that has touted its benefits for weight loss. The self-proclaimed “expert” suggested that readers put on their BS detectors in the first paragraph. This is pretty telling that he is not approaching the topic with any semblance of openmindedness. It is a textbook case of bias. So what are the facts?
Research: Better quality of carbohydrates leads to better outcomes
Clinical outcomes: It is all about the quality of your carbohydrate intake.
Clinicians and researchers have long suspected that not all carbohydrates are created equal. It makes perfect sense that an unprocessed starchy food with 100 calories would not result in similar clinical outcomes as the same number of calories of table sugar. The whole foods that are less processed should be more abundant in fiber and thus take longer to process by our bodies and result in less of an insulin and blood sugar spike. The big problem is that there is a limited appetite to research such differences and thus there is little proof to back up such beliefs.