Quote:
Originally Posted by MikeB  No matter what you eat, carb, protein or fat if you are in a caloric surplus state any of the 3 macronutrients will be stored as fat (well this is semi-true, you can actually starve to death with a protein only diet, you either need fat or carbs in addition to protein - see http://en.wikipedia.org/wiki/Rabbit_starvation). If you're in a caloric negative state then of course your body will go after both protein and fat, your exercise routine and protein intake depends on the amount of lean body mass or body fat your body goes after.
Also you seem to be indicating that you think white flour/sugar carbs in the end are the same as whole grain/unprocessed carbs (yams, whole grain brown rice etc) and that is simply not true. The blood sugar spikes dramatically changes the way your body will process these carbs. You'll also find that the "bad carbs" vs "good carbs" the amount of food required to go into a caloric surplus is much less. Probably due to the fact that they also contain a ton of fat and since fat is 9 calories per gram vs 4 calories per gram for carbs and protein.
Here's an example:
My old favorite - Chips Ahoy chocolate chip cookies (regular size) I used to eat a BAG of these a night before bed.
Serving Size 1 serving (32.0 g) 2 cookies
Calories 160 Calories from Fat 72
Total Fat 8.0g
Saturated Fat 2.5g
Total Carbohydrates 21.0g
Dietary Fiber 1.0g
Sugars 10.0g
Protein 2.0g
Yams - boiled
Serving Size 1 serving (136.0 g) 1 cup cubed
Calories 158 Calories from Fat 2
Total Fat 0.2g
Saturated Fat 0.0g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.0g
Total Carbohydrates 37.4g
Dietary Fiber 5.3g
Sugars 0.7g
Protein 2.0g
Wholemeal Spaghetti noodles - boiled
Serving Size 1 oz (28.0 g)
Calories 32
Calories from Fat 0
Total Fat 0.0g
Total Carbohydrates 6.4g
Dietary Fiber 0.8g
Protein 1.1g |
Huh? "Caloric surplus...caloric negative...? Right!
If you eat too much, you gain weight. It really helps people to speak plain English.
You also said, "You seem to be indicating that you think white flour/sugar carbs in the end are the same as whole grain/unprocessed carbs (yams, whole grain brown rice etc) and that is simply not true."
PLEASE RE-READ MY ORIGINAL POST ON TOP. WE ARE TWO M.D.'S STRUGGLING WITH ALL OUR HEARTS TO HELP IN THE OBESITY CRISIS. Mollymouser did very well with her "55% of my calories coming from healthy, low-glycemic carbs (whole grains, vegetables)." That's terrific, I congratulate her. Just be aware of the following. (Also be aware -- Mollymouser too -- that it's easier to lose weight by sticking to BOTH low fat (only olive & canola oil) AND low carb, because...
...The biochemistry of what gets eaten is this: Consider first metabolism’s bottom line: EVERYTHING you eat breaks down to just one of three things: protein, fat, or sugar. And...*fat & sugar become the same in the body.*
Really? Naw! No way!
Yep. Here's the big picture: Lose the sugar -- even the “innocent natural sweeteners ” (honey, molasses, agave, dried fruit etc.) -- it's all still sugar; and all carbs (even "good carbs") metabolize into sugar, even if some take an hour longer; good to avoid spikes, but they'll still become sugar.
Next the liver, our metabolism's Houston Control, uses only x amount of sugar for fuel, depending on your activities. Excess sugar is converted...into...fat. That pouch over the belly ("belly fat"), is the worst place to have fat because the liver *mainlines* the fat right back through your hepatic vein into your bloodstream...as sugar & bad fats. Round and round. Carbs become sugar which becomes fat which re-enters the bloodstream as sugary-fatty yuck.
A bit more complicated than that, but within 24 hours, that's what it amounts to. So keep it simple. Consider fat & sugar the same. For health & weight loss you want as little as possible of both in your diet.
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With respect, Mike, Wikipedia is not the best place to get your info.