Caincando1

I found this very interesting! Give it a read and see what you all think.


https://www.time.com/time/health/arti...full-healthsci

Tom Stormcrowe

Yep, in a nutshell: The Boogeyman is really refined and processed foods. Fats and Carbs are good in their proper balance.

haenous

imho the two worst things are High Fructose Corn Syrup and Hydrogenated anything.....

Neil_B

Yawn. Nothing new here.

AndrewCO

Partially-Hydrogenated is even worse, not only does it fail to break down, but it also hangs around in your body.

chunkyd

Niice! for someone with such a fragile ...Nevermind..

Anyways.....

Thanks for the info.. but yeah i try to stay away from anything with High Fructose corn syrup and Hydrogenated anything... but that thats a battle seeing that everything fast has it in it... lol

TurboTurtle

"imho the two worst things are High Fructose Corn Syrup..." Why? - TF

Tom Stormcrowe

Because of the delayed and exaggerated insulin response it provokes, perhaps? (HFC)

cooker

That may only apply if it is artificially hydrogenated. Naturally saturated fats such as found in coconut oil may have health benefits, and even the natural trans-fat found in dairy may be less harmfull than the artificially created trans-fats manufactured by humans.

tomdaniels

Some people seem to be much more sensitive to carbohydrates, especially refined ones, than others. If I eat a sweet, it is not the calories that get me, but the ravenous hunger that occurs later when the sugar high wears off. This sets me up for eating too much (and probably more sweets) which creates a cycle. This is why a low carb diet works for me pretty well--I also seem emotionally more stable. It is hard to do while training though. I try to avoid refined carbs as much as possible right now.

Tom Stormcrowe

Guess what.....that's the textbook definition of a delayed, exaggerated insulin response and the body's reaction to it. High insulin levels = hungry!

wiggles

Anytime you eat it causes your blood sugar level to rise, triggering the release of insulin to bring it under control. This is what tells your body whether to run in catabolic or anabolic modes, and if the level dips too low or too high, triggers the burning of muscle/organ tissue or, likewise, storage of fat.

HFCS is terrible for spiking your blood sugar level, which causes a large amount of insulin to be released, and in turn almost always leads to fat storage. Avoid it, straight up sugar is much better for you.

I stick with simple foods, and do all my own cooking. My digestive problems/acid reflux dissapeared when I removed processed/refined foods from my diet.

Neil_B

Personal attack noted. Any moderators reading this thread?

lil brown bat

If you have an issue with it to the point where you'd want a moderator to step in, you should report it -- this isn't Romper Room.

jyossarian

I blame Fidel Castro. If it wasn't for him, we'd be using sugar instead of HFCS. I'm also joking.

77midget

I actually found the information useful. I am just now starting to get a bit more serious about detailed nutrition, etc, and while I understand the HFCS/transfat problems, and the value of whole grain unprocessed food, it reinforced a few things I knew, and also spoke to a conundrum in which I have been, namely the ratio of calorie source (carb/fat/protein). Now, I do not read this to mean that I can just go hog wild with any type, but as I am trying to source my foods from organic, whole, unprocessed sources, I shouldn't need to stress as much about the ratio so much as what constitutes that portion-ie fat types, for example, and HFCs as another.

From a 'fats' perspective, I wanted to understand further, and found this, which helped my understanding of the different types of fats, their virtues, and common sense approaches to fat consumption...........FWIW

https://www.americanheart.org/present...identifier=532

TurboTurtle

HFCS= (most common grade) 50% glucose and 50% fructose. Table sugar (susrose)= 50% glucose and 50% fructose. Fructose bad?= Major sugar in fruit.

It's not the HFCS that's bad, it's the amount of sugars consumed. It's the calories.

TF

Caincando1

I eat a ton of fruit, does that make the same insulin spikes like sugar and HFCS?

Tom Stormcrowe

No, natural,unprocessed fruit sugars mostly process through the liver. There is nowhere near the level of insulin production there is with HFC.

By the way, TurboTurtle, if I consume anything with HFCS for any length of time, I'll wind up back on insulin. If I stick to glucose, Galactose and Maltodextrin based sweetening for the carbs, my sugars stay regulated nicely. Go figure. I am diabetic, by the way.

TurboTurtle

I am not a doctor and in no way intend to say or imply what is or isn't good for someone with a medical condition. My posts in this forum are either about the general nature or (bio)chemistry of nutrition or what I think is the current best information for an endurance athlete.

My objection is to the "HFCS is poison" mentality that doesn't question. The current best info to get as much carbohydrate as possible to the blood for an endurance athlete working hard (i.e. blood sugar is low and is not going to spike) is something around a 1:1 ratio of glucose and fructose= HFCS.

TF

Neil_B

It was. Nothing was done.

jaxgtr

I did not think it was a personal attack. Discussed it with other mod's, kind of got the feeling from them.

chunkyd

After my run today (6.5 miles) i was in need of something sweet!! i first grabbed a 2 kit kats ahha and remembered this thread... i put them down and grabbed some real trail mix.. thank you again ladies and gents.. you help keep the bug in my ear!

I did a 6.5 mile total run/walk i wish i could say i ran the whole way buuuut nope! i'd say we jogged most of it thou. It's funny how it start feeling better
and i'm NO runner but i can now understand that whole running zone thing.. i kind of got into that for a bit and it was nice. My buddy has been helping me with the technique and pacing ..it really works.

tea

TH: I think what he meant was that your response of "Yawn" to the OP sounded a bit harsh to him for someone who had recently been criticized somewhat harshly about something else and had recorded a strong objection. But the OP seems ok with it...


Anyway, +1 on the HCFS and simple sugars...they increase my hunger like crazy.

turkdc

ANY hydrogenated fat is created artificially. Fat "saturation" refers to the carbons in the fatty chain having all single bonds between them and having their other two bonding sites (carbon has 4) filled up with hydrogen. The carbons are 'saturated' with hydrogen. During the hydrogenation process, an oil with its double bonded carbons (and one hydrogen) are bombarded with hydrogen. This process results in carbon to carbon double bonds breaking and hydrogens being added to the chain.

This caused the oil to solidify, but unfortunately the body doesn't recognize this as food. Incidentally, the studies done back in the day on saturated fats were actually done on hydrogenated oils. Animal derived saturated fats are really not that bad for you (in moderation).

For a more detailed discussion on fats in general read "Know Your Fats" by Mary Enig, PhD.

dr. turk