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Well balanced article on Carbs

Thanks for the link, @bulkbiker. As you say, a well-balanced (and clear) article and also highlighting the fact that 'There is no “one size fits all” diet that is suitable for everyone.
 
cheers @bulkbiker

interesting post..

separate areas of the brain that evaluate carb-based foods and fat-based foods
but when carbs and fat appear in the same food together,...=“supra-additive effect“.
both areas of the brain get activated resulting in much more dopamine...
...This is why we find foods such as French fries, donuts and potato chips irresistible and this powerful reward-system is why we’ll choose French fries over baked potato and why we have no difficulty wolfing back a few donuts, even when we’ve just eaten a meal
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been there, done that.:sorry:
yums yums, over all other sweetie type things...for some strange reason just proved irresistible to me.

interesting about NO carbs required..food for thought
 
jjraak said:
cheers @bulkbiker

interesting post..



been there, done that.:sorry:
yums yums, over all other sweetie type things...for some strange reason just proved irresistible to me.

interesting about NO carbs required..food for thought
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It's why everyone (well almost) loves ice cream.. perfect sweet and fat combo..
 
Supports what I understand so far about appetite and lchf - carbs combined with fat are a problem for me so I'm trying to reduce carbs as much as possible. Thus far high fat and very low carb seems to have my appetite very well controlled.
 
bulkbiker said:
It's why everyone (well almost) loves ice cream.. perfect sweet and fat combo..
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And toffee - if I start with that I won't stop. Although that proved dangerous to my fillings way before I understood how dangerous it is for my metabolism!
 
kitedoc said:
Thank you @bulkbiker, She makes lots of sense. I wish there were more like her here in Australia.
I am going to follow her blogs and try to send them to some dietitians I know here !!
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There are some
https://twitter.com/WeDietitians
is one I follow.. one of the most balanced tweeters around and speaks such good sense and takes her profession to task! Often..
 
Interesting article. Thanks for sharing.

Only problem I can see is that it doesn’t really make clear that hardly anyone eats ‘whole grains’. They eat products made from whole grains, which is an entirely different matter because nearly every grain consumed by the average person has been processed in some way. Whole grain breads being the obvious example. I don’t disagree with anything in the article as such, but I think the layperson should be aware that just because something has “whole grains” on the box doesn’t mean it won’t cause a significant glucose response. I definitely don’t feel that the new Canadian guidelines are off the hook, as let’s be real, people will just eat the same stuff they do now but with less meat. Further metabolic meltdown awaits, in my opinion.

Otherwise great, and it’s good to see another source making it clear that whether or not we want to eat carbohydrate, we don’t need to in order to survive. Gives everyone a validated choice at least.
 
I’ve just been listening to a Tim Noakes podcast. Apparently, and I’m not asserting this as fact, humans cannot even disgest a whole grain. It must be cracked open and beaten in some way or it’s not even edible. So how many people are consuming whole grains?

The plot thickens.
 
Jim Lahey said:
I’ve just been listening to a Tim Noakes podcast. Apparently, and I’m not asserting this as fact, humans cannot even disgest a whole grain. It must be cracked open and beaten in some way or it’s not even edible. So how many people are consuming whole grains?

The plot thickens.
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Bit like sweetcorn I guess.. a wholegrain will re-emerge complete? Best not to have any at all then..?
 
Jim Lahey said:
I’ve just been listening to a Tim Noakes podcast. Apparently, and I’m not asserting this as fact, humans cannot even disgest a whole grain. It must be cracked open and beaten in some way or it’s not even edible. So how many people are consuming whole grains?

The plot thickens.
Click to expand...
Whole grain really means the whole of the grain and the term is permitted as a description as long as the germ, endosperm and bran are contained in the original proportions. When flour is refined only the endosperm part which contains most of the starch is retained. The alleged benefit of whole grain is that most of the vitamins are in the germ part and the bran contains fibre.
 
While I don't believe a diet high in refined carbs is healthy for anyone, I think there is a glimmer of hope for type 2 diabetics in her statement near the end:

"For those that already have Type 2 Diabetes, reducing carbohydrate intake for a considerable length of time will enable them to reduce their overall blood glucose and insulin response, which will help them reverse the symptoms of Diabetes as well as other metabolic diseases that often go along with it, such as high blood pressure and high triglycerides."

I find that hopeful because currently Diabetes Canada recommends that type 2 diabetics follow the Canada Food Guide. This dietitian recognizes that NOT following the Canada Food Guide (i.e. a low carb diet) can improve type 2 diabetics' health.

However, maybe a lot fewer of the 88% of the population that are "metabolically unwell" would be healthy if they followed a diet that is healthy for type 2 diabetics.
 
Where does chia, taken as the seeds, not as flour, fit into this discussion?
And we have teeth with which to mash and grind food and saliva which contains enzymes to start breaking down starches etc, whether we have smashed, ground, sliced or whatever before it reaches our mouths.
Are we saying that we should never have begun eating grains, or that to adapt we needed a digestive system that could maintain us a meat diet, a bit like the Inuit, as well as adapt to savanna where there may have been less meat etc.
And has it been the deliberate breeding of grain crops and fruit crops for commercial gain that has swung the pendulum around to the metabolic unfitness of the majority today ?
 
kitedoc said:
Are we saying that we should never have begun eating grains, or that to adapt we needed a digestive system that could maintain us a meat diet, a bit like the Inuit, as well as adapt to savanna where there may have been less meat etc.
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I'd hazard a guess that it hasn't done us any favours and so far as I'm aware we do have a digestive system that can happily handle only meat (that's how I've been eating for the past 6 months). I think there was probably more meat available on the plains than anywhere else as well as more carrion?
kitedoc said:
And has it been the deliberate breeding of grain crops and fruit crops for commercial gain that has swung the pendulum around to the metabolic unfitness of the majority today ?
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I'd say yes to that too..that and transportation so we can now eat things completely out of season and that would not have grown where we now live.. like bananas in England in January for example. Completely impossible in nature (well bananas in England almost any time in fact).
 
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I did wonder if chewing less before swallowing would lead to reduced responses.

Also degree of cooking might have an impact?
 
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