Posture Guy
Professional
Very good article with the citations to support its assertions.
http://www.popsci.com.au/science/8-ridiculous-nutrition-myths-debunked
http://www.popsci.com.au/science/8-ridiculous-nutrition-myths-debunked
I am confused by this statement under "A Calories is a Calorie". Glucose, not fructose, can cause a quick & significant rise in blood sugar levels resulting in an insulin response. This insulin response can cause blood sugar levels to drop lower than the pre-glucose level. This action will often result in an increased desire for MORE.
... "After the glucose drink, the body seemed to recognize and respond to the extra calories with an increase in glucose and insulin levels. That response, which blunts hunger...
I am really interested in knowing more about the salt (sodium) angle.
I seem to cramp if I don't add salt in my food. Also get dizzy sometimes (in summer). I have low BP. I use the salt shaker quite a bit.
Those of you who are active and sweat a lot -- do you eat a low salt diet, or do you supplement ?
I saw "popular science" and checked out.
I add salt or I get cramps in the summer too. I also drink a lot of water and may a lot just gets washed out.
I feel like I sweat a lot, I have to change shirts every set and then ring them out like a towel after the match.
I don't worry about how much salt is in what I eat and have never cramped up during activity. I season to taste while cooking and don't add extra when eating, so I also don't think I'm eating a ton of it.
Intuition tells me if you're not consciously trying to limit your intake you'll get more than enough salt during the day based on how most food is prepared.
Not sure why you'd do that. The author used to be a manager at a Domino's Pizza , so he clearly knows his nutrition.
(He's also a currently a student in med school-- actually seems like a pretty solid and well-sourced article to me.)
So if I’m concerned about hypertension and cardiovascular diseases, should I seek help from healthcare professionals, who undoubtedly would tell me to lower my sodium intake and cholesterol, or listen to these groundbreaking discoveries from the medical student genius/nutrition and health enthusiast/blogger/certified personal trainer?
I’m truly confused. Please help me people!
movdqa;7922587The US DOA has recommended low-fat said:Are you suggesting that the whole nation (and in particular the obese portion) is following US DOA diet/nutrition guidelines?
Are you suggesting that the whole nation (and in particular the obese portion) is following US DOA diet/nutrition guidelines?
I don't need to. I didn't state that Americans are following the guidelines in detail. They are following what they hear and what they find in restaurants and grocery stores.
in b4 Time Spiral tells me its 'bad science'..
Great article - I was prepared to read the same old thing but that article really is ahead of the curve. Less sugar - more protein - don't be scare of fat. Win-Win-Win.
I think that there's a major difference between the power of the Department of Agriculture, the Agricultural lobbies, processed food companies compared to this guy Atkins that wrote a book or two about his diet. In one case, you have parties doing something against the known science at the time for financial gain.
Very good article with the citations to support its assertions.
http://www.popsci.com.au/science/8-ridiculous-nutrition-myths-debunked
The pyramid shows 6-11 servings of bread, cereal, rice and pasta; 3-5 servings of vegetables, 2-4 servings of fruits, 2-3 servings or milk/yogurt/cheese and 2-3 servings of meat, poultry, fish, beans, eggs and nuts. So we have around 60+% carbs here. You don't see that as a problem?
I have been told that the origins of the carb-based food pyramid lies also in economical considerations.
I've got a link somewhere showing some interesting charts, one of which shows that the nations with the highest per capita consumption of saturated fat have the lowest incidence of heart disease.
Let's not demonize the low carb concept. And yes, the above is pretty high in carbs I would say. It is all relative.
Well call it phobic or open to discuss the possible benefits of reducing carb intake.1: You are referencing the 1972 guidelines I believe (or the 1992).
Regardless, I'm not carb-phobic, so no, I don't see any problem. If you ate the types of carbs (and amounts) recommended, I don't see any problem.
Just stay away from the junk food.
2: This is more than likely true. I'm sure economic considerations certainly have some influence. Which is "good" IMO. Meat is expensive. Quality fat is expensive.
Yes, it is not really rocket science. And you don't have to be dogmatic or extreme (or carb-phobic) to reap some benefits from this.Now I'm stubborn but losing weight takes a lot of effort and fighting brain chemistry has its disadvantages so I give it a try at 33% carbs. Hey, this stuff works! My approach is a blended Mediterranean low-carb approach. There are lots of different approaches and varying percentages.
Not according to the people who share their positive experiences here. But I doubt they consider themself a part of "a craze".Never really been a fan of the low-carb diet craze. Isn't a thing of the past already?
Perhaps we could ask the eskimos (or is inuit the correct term?).Has long-term ketosis been proven to be healthy?
> The FDA, USDA, and other agencies are run by shape-shifting lizardmen bent on human domination.
These are organizations that are influenced by lobbying from commercial organizations. I do a lot of trading and investing so I spend a lot of time looking at commodities, companies, corporate reports, conference calls, and lots of other things related to technology, marketing and the nexus between corporate and political interests. Given that, companies do unsavory things in the financial interests of their shareholders. It doesn't take much effort reading the Wall St Journal or New York Times to learn that.