Groundbeaking Information well worth a watch

[CherryAA]

This presentation explains what happens when you eat including the effect of processed foods .
It explains a number of things

a) why processed food is so bad for you
b) why its better to eat slowly
c) why its better to eat larger meals less frequently
d) why its better to eat carbohydrates as a desert and not a snack or at the beginning of a meal

All of the above I have noticed in my own quest to control my blood sugars.

 

[CherryAA]

A couple of other things to think about.

If this guy is right - Powders and shakes are much worse for you than the same calories eaten from less processed - no matter what type of macronutrient

and
Processed nut flours instead of eating actual nuts is probably also not a good development

is it the processing that is the problem not necessarily the actual food per se.

 

[derry60]

A couple of other things to think about.

If this guy is right - Powders and shakes are much worse for you than the same calories eaten from less processed - no matter what type of macronutrient

and
Processed nut flours instead of eating actual nuts is probably also not a good development

is it the processing that is the problem not necessarily the actual food per se.

That actually makes sense, as I have read that it is the processing that makes foods bad in previous years

 

[first14808]

That makes a lot of sense. I'd suspected that was part of the problem, simply from a structural pov. Eat a bowl of whole or cracked wheat and it's better than eating a slice of mass-produced white bread because the carbohydrate's been broken up and there's a much larger surface area for digestive enzymes to work on. And adding finely ground husk back into the mix may make a 'wholemeal' loaf according to lable regulations, but isn't as good as whole-grain or a coarse whole grind. Same I think is true for the juicing craze. Being cold pressed is a marketing gimic and it's better to eat a whole apple and give your teeth & gut a proper workout.

That's something I've noticed since giving up junkfood. I actually have to chew my meals now! And I guess I'm semi-Paleo as I like my veg lightly cooked so it's still got some crunch.

The history part is also quite fascinating as in Europe, there was a bit of a combined food/agriculture revolution with the introduction of the humble spud and sugar. I disagree slightly with the evolutionary aspect where he mentioned baked potato and butter. Traditional cooking in mesoamerica was much the same as we do today, and it filled much the same role as a staple food that allowed large populations, especially where maize couldn't be farmed, ie at higher altitudes. In Europe, it's introduction lead to population growth and reduced malnutrition, give or take the Irish potato famine and French Revolution providing a few food-related political problems.

Of course what the Incans didn't have was the ability to craft potato starch into a huge array of shapes and flavors, providing empty calories in handy 25g packs..

 

[Guzzler]

I posted this last night. I found it fascinating and it was great to see the sources being given and a link to a reference page at the end. Gabor has no dog in the fight i.e he gives the knowns without bias.
After viewing the lecture I wondered how I would ever be able to follow a chat between Gabor and Ivor, I would probably just sit thinking they were speaking Mandarin!

 

[CherryAA]

there are two your tube discussions between him and Ivor

Both are fascinating

Both follow a similar story that that which I set out in my blog last year and what I have found in practice.
Gabor explains why the high carb no fat diet can work ( i.e. there can be no processed foods) though that wouldn't give you the other nutrients.
why the low low carb high fat diet can work - also no processed foods
Why the low carb diet is optimal because of the lesser strain on processing carbs at all
Why one should not eat for example mashed potatoes with butter in the belief that the butter will help ( something I suffered only last week)
Why eating a meringue after a full meal is probably ok even if it is all sugar ( something else I experience last week.

He also sets out an insulin lowering strategy - pretty much like the one I set out in my blog last year
i.e. limiting foods to one meal a day, eating everything you need at that meal, eating any carbs last. focusing on ketogenic foods. he suggests avoiding dairy until insulin resistance is resolved.

There is an " insulin lowering " group he runs on face book which sounds like a great one to join!

interestingly they have just got approval for a 300 person study into the effects of a ketogenic diet - similar to the concept I posted about a couple of weeks ago - so if anyone wants to join in they can look into it here.

https://www.facebook.com/groups/198981013851366/

 

[CherryAA]

One other critical point he made - whilst fibre is important, adding back fibre to anything already denuded of fibre is pointless because it will not be processed in the same way - so all those " added fibre" healthy options are simply hot air.

 

[AdamJames]

This presentation explains what happens when you eat including the effect of processed foods .
It explains a number of things

a) why processed food is so bad for you
b) why its better to eat slowly
c) why its better to eat larger meals less frequently
d) why its better to eat carbohydrates as a desert and not a snack or at the beginning of a meal

All of the above I have noticed in my own quest to control my blood sugars.

This looks very interesting, thanks (and to @Guzzler for also posting it - I missed that one).

I'm only 15 minutes in and going to give it a break because it's fairly hard going.

One of the more interesting things for me so far is the way eating processed / ground versions of foods can show no difference in terms of blood sugar fluctuations but a very significant difference in terms of how much insulin is produced in order to deal with them.

 

[Guzzler]

This looks very interesting, thanks (and to @Guzzler for also posting it - I missed that one).

I'm only 15 minutes in and going to give it a break because it's fairly hard going.

One of the more interesting things for me so far is the way eating processed / ground versions of foods can show no difference in terms of blood sugar fluctuations but a very significant difference in terms of how much insulin is produced in order to deal with them.

The insulin response bit was very illuminating, I agree.

 

[Guzzler]

One other critical point he made - whilst fibre is important, adding back fibre to anything already denuded of fibre is pointless because it will not be processed in the same way - so all those " added fibre" healthy options are simply hot air.

Aye, my reaction was 'Oh Poo! That physillium husk was expensive!'.

 

[AdamJames]

'Oh Poo! That physillium husk was expensive!'.

A deliberate play on words? Sometimes it can be so hard to tell!

I still have a small bag with some left. I was experimenting recently with making my own version of things like Adonis bars. They seem to use chicory root fibre so I was hoping I'd get a vaguely similar consistency with psyllium husk. I copied the other ingredients quite closely as well - coconut oil, water, chia seeds etc. They turned out pretty good.

I suppose on the one hand, psyllium husk still has a value in adding fibre / texture to things that haven't been stripped of fibre first. Then again this whole video makes you realise how blending things up just so you can shape them into convenient rectangular slabs like Adonis bars is probably not the best idea in the world.

 

[CherryAA]

This looks very interesting, thanks (and to @Guzzler for also posting it - I missed that one).

I'm only 15 minutes in and going to give it a break because it's fairly hard going.

One of the more interesting things for me so far is the way eating processed / ground versions of foods can show no difference in terms of blood sugar fluctuations but a very significant difference in terms of how much insulin is produced in order to deal with them.

It made me think about one of my favourite " low fat recipes" . Before making the switch I used to stave off hunger pangs with homemade coleslaw - grated cabbage, onion, carrots, cauliflower and apple in a low fat mayonaise to which I added moisture with a little more skimmed milk. Looking back it was no wonder I was starving every time I went past the fridge, made worse by the fact that it was so " good for me" with so little calories that I thought is was perfectly fine to snack on !