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Why Is A Low Carb Diet Good for You?
YouTube ^ | Nov 10, 2014 | OhioStateExperts

Posted on 11/08/2015 4:55:19 PM PST by WhiskeyX

Jeff Volek, professor of human sciences at The Ohio State University, talks about why a diet that is low in carbohydrates and low in calories is good for you. He also talks about why saturated fats are not necessarily bad.


TOPICS: Health/Medicine
KEYWORDS: atkins; carbogydrates; carbohydrates; diabetes; diet; health; highproteindiet; lowcarb; lowcarbdiet; metabolicsyndrome; nutrition
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To: ncpatriot
How long did it take for you to lose the fifty pounds?

That happened in the first year. It's been stable since then - the most I have ever moved up is maybe 10 lbs, usually in winter when I have to reduce my outdoor exercise (I run).

21 posted on 11/08/2015 5:41:33 PM PST by Mannaggia l'America
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To: Secret Agent Man
They require more energy to break down, using up more calories to process.

Not my understanding of the science behind it, but perhaps I am wrong.

My understanding is that your body uses carbs for energy first, and when there are no carbs available to burn, it gets energy from your fat store, thereby reducing fat.

Conversely, your body will take excess carbs that it could not use for energy and store them as fat.

22 posted on 11/08/2015 5:45:51 PM PST by Mannaggia l'America
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To: Mannaggia l'America

It takes more energy to break them down in your stomach than carbs do. Fats and proteins require more energy to break down than carbs. Thats why you burn more energy eating them than the energy heeded to break down carbs, which are easily converted to glucose.


23 posted on 11/08/2015 5:53:35 PM PST by Secret Agent Man (Gone Galt; Not averse to Going Bronson.)
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To: WhiskeyX

I’m glad you posted this.


24 posted on 11/08/2015 5:55:31 PM PST by eyedigress ((Old storm chaser from the west))
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To: WhiskeyX

The Skinny on Obesity -

https://www.youtube.com/watch?v=h0zD1gj0pXk


25 posted on 11/08/2015 6:01:35 PM PST by softengine
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To: rsobin
Pretty much EVERYTHING the government has recommended for nutritional needs was and is not only not true ,but the opposite is much closer to the truth.

Ditto that -- BUMP

26 posted on 11/08/2015 6:03:01 PM PST by Finny (Voting "against" is a wish. Be ready to own what you vote for.)
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To: WhiskeyX
For most of the human population everything in moderation results in metabolic syndrome, obesity, pre-diabetes, and/or Type II diabetes.

Huh? A healthy diet will, inevitably, result in all of the maladies you've listed? I don't know where you read that, but it's bizarro.

The food pyramids used to define what IS moderation were created by politics and not by nutrition science.

Whether the pyramid is based on sound science or not, does anyone really pay any attention to it?

...flooding bodies with sugary carbohydrates and lowering healthy saturated fats essential for neurological health.

The Japanese have consumed a high carbohydrate/ low fat diet for hundreds (thousands) of years and they, until recently, have enjoyed the longest life expectancy and lowest rates of obesity of any people on earth. Go figure.

27 posted on 11/08/2015 6:14:41 PM PST by Mase (Save me from the people who would save me from myself!)
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To: WhiskeyX

Low carb means less enriched flour means potentially better diet.

Got to love the 1984ish naming: enriched flour.


28 posted on 11/08/2015 6:20:37 PM PST by CriticalJ (Suppose you were an idiot. And suppose you were a member of Congress.. But then I repeat myself. MT)
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To: WhiskeyX

And yet oddly enough type II diabetes was a rarity even 150 years ago....It is rare in Japan and they eat very little meat

Your ‘health food’ nonsense is pretty much the nutritional and medical equivalent of Alex Jones


29 posted on 11/08/2015 6:24:02 PM PST by Nifster (I see puppy dogs in the clouds)
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To: Mase

Look at the Japanese who come here and eat our carbs....there are studies


30 posted on 11/08/2015 6:25:12 PM PST by goodnesswins (hey..Wussie Americans....ISIS is coming. Are you ready?FU JK)
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To: WhiskeyX

I just cut way back on bread and processed sugar and, voila ... helped a ton.


31 posted on 11/08/2015 6:27:35 PM PST by RIghtwardHo
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To: Nifster

Not sure what you mean....150 years ago people didn’t eat pounds of sugar a year...enriched flour...etc...they ate whole milk...butter...cream...meat etc.


32 posted on 11/08/2015 6:28:47 PM PST by goodnesswins (hey..Wussie Americans....ISIS is coming. Are you ready?FU JK)
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To: goodnesswins

which is what I eat these days...One does not have to use enriched flour or white sugar at all


33 posted on 11/08/2015 6:31:47 PM PST by Nifster (I see puppy dogs in the clouds)
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To: Nifster

So...what’s your beef with the poster of this thread?


34 posted on 11/08/2015 6:34:22 PM PST by goodnesswins (hey..Wussie Americans....ISIS is coming. Are you ready?FU JK)
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To: Mase

“Huh? A healthy diet will, inevitably, result in all of the maladies you’ve listed?”

What you describe as a healthy diet, if you mean a standard USDA Guidelines diet or an ADA (American Diabetes Association) diet, is an actuality not a healthy diet at all. It is a diet that will make most people metabolically ill over time.

“I don’t know where you read that, but it’s bizarro.

Tell that to the physicians and surgeons whose patients brought the problems to their attention, who researched the root causes, and who treated their patients and themselves successfully to reverse diabetes and metabolic syndrome the rest of the medical community is still reluctant to even acknowledge exists. Yet, one physician at a time is becoming aware of the problem is adopting what is an ancient and well proven nutrition.

“Whether the pyramid is based on sound science or not, does anyone really pay any attention to it?”

Whether or not a person pays attention to the food pyramid they are surrounded by supermarkets, food services, and food products which implement the food pyramid in the foods the person consumes. It takes a special effort to avoid the consumption of a diet which is not strongly affected by the food pyramid.

“The Japanese have consumed a high carbohydrate/ low fat diet for hundreds (thousands) of years and they, until recently, have enjoyed the longest life expectancy and lowest rates of obesity of any people on earth. Go figure.”

Your assumption of a universal high carbohydrate diet for all Japanese is grossly in error and is responsible for you reaching a false conclusion. The Okinawans who are renowned for their longevity actually enjoy a low carbohydrate diet for the most part concentrating on cruciferous vegetables that are ideal for maintain a form of nutritional ketosis. See for example one of the scientific studies which noted the exception to the low incidence of diabetes is among Japanese men who consume substantial amounts of the white rice which provided and substantial source of high carbohydrate nutrition and a corresponding increase in the incidence of diabetes among the Japanese population. It is the par tof the Japanese population which does not rely upon rice as a substantial portion of their nutrition whose low incidence of diabetes brings the Japanese average to relatively low levels of the disease.

Low-Carbohydrate Diet and Type 2 Diabetes Risk in Japanese Men and Women: The Japan Public Health Center-Based Prospective Study
http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0118377

The Japanese Diet Has Been Shown to Prevent Disease
http://www.naturalnews.com/024715_Japan_Japanese_diet_disease.html


35 posted on 11/08/2015 6:49:02 PM PST by WhiskeyX
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To: Mannaggia l'America
"I went from 190 to 140"

I went from 190 to 145. The problem is my husband had to have his carbs, so I started eating some and when you start eating some you want more and more. So I put back on 30#. :-( Oh I was going to the gym almost everyday also. I wish I could phys myself up to do it again.

36 posted on 11/08/2015 6:50:12 PM PST by Spunky
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To: Nifster
And yet oddly enough type II diabetes was a rarity even 150 years ago....

How would they know? It's not like folks were testing their blood sugar. If people over 40 got sick and died they just chalked it up to "natural causes". Plus a lot of people dies young of other stuff. I would have died in my 40s from appendicitis, Mrs. Hugin would have died around the same time from gall bladder infection. They probably would have just said "natural causes".

37 posted on 11/08/2015 6:50:43 PM PST by Hugin ("First thing--get yourself a firearm!" Sheriff Ed Galt, Last Man Standing.)
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To: CriticalJ
The nomenclature is actually very specific and lets the Chef know exactly what to expect. Unbleached flour doesn't mean the flour has a color to it.

Check for coloring agents in the next loaf of bread you get. Coloring agents includes molasses. The bread flour I use is unbleached and mostly white.

Lots of hyperbole out there in food land.

At this point, I won't cook for anyone else unless they shut up and eat what the chef cooks.

And that reminds me that I forgot to make kolache dough today. That will mean getting up at 2am again.

/johnny

38 posted on 11/08/2015 6:56:59 PM PST by JRandomFreeper (gone Galt)
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To: WhiskeyX

Ping. Please put me on list please.


39 posted on 11/08/2015 6:58:06 PM PST by Wisconsinlady (I will bless those who bless you, And I will curse him who curses you; God;s promise to Israel)
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To: Hugin

You are correct. So much they didn’t know back them. My mothers older sister died at age 16 of infection after a ruptured appendix in about 1912. That wouldn’t happen today.


40 posted on 11/08/2015 6:58:16 PM PST by Ditter (God Bless Texas!)
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