Cut Down Carbs to Ward Off Cataracts

Link Found Between Carbs and Cataracts “Eat your carrots” is coined as the modern cataract treatment. It’s trite, but true—reducing the intake of high-glycemic carbohydrates and consuming more antioxidants that are necessary for good eye health does in fact reduce the risk of cataracts. Read on for the details of the actual study proving that a high intake of carbs can lead to developing cataracts. The Facts A study taken from the American Journal of Clinical Nutrition indicates an increased incidence of cataracts in participants who consumed high-glycemic carbohydrates over a 10-year period. Data were obtained from study participants with no previous history of cataract surgery or baseline cataracts. Study participants were examined, questioned, and photographed at baseline, 5, and 10 years. The glycemic index is a value of carbohydrate quality. This index measurement includes the speed at which a particular carbohydrate converts to glucose. The higher the carbohydrate on the glycemic index, the faster glucose is converted. A rule of thumb states that “if it’s white, don’t eat it, or eat very little.” White foods have a high-glycemic index, and some of these foods are white sugar, white flour, white rice, and potatoes. Most fruits also have a high-glycemic index and consuming no more than two per day is a good rule. For more information on the glycemic index, visit http://www.glycemicindex.com. So What Should I Eat for My Eyes? Animal studies have shown that removing vitamins A, C, E, and the B vitamin riboflavin causes cataracts to develop and that replacing a deficiency in these vitamins causes cataracts to diminish. Many studies indicate that a high intake of these vitamins or fresh fruits and vegetables—including leafy greens, carrots, citrus, and melons—reduces the incidence of cataracts. Individuals whose intake of these nutrients is less than 3½ servings a day are at greater risk. REFERENCES: http://www.protect-your-eyesight.com/cataract-treatment.html rnAmerican Journal of Clinical Nutrition, 1991rn