On 17/08/2019 20:38, Mike Easter wrote:
> The Natural Philosopher wrote:
>> Mike Easter wrote:
>>>
>>> That GI number is supported by a Harvard study* which showed white
>>> bread at 75 while sucrose was 65 and fructose 15 while glucose was of
>>> course 100, the index.
>>>
>>>
>> "sucrose" is a mixture of glucose and fructose.
>>
>
> Actually sucrose is a disaccharide of the two mono/s, so it starts out
> chemically bonded, which bond is easily and quickly cleaved/ hydrolyzed/
> in the presence of sucrase; not so fast if there is no sucrase.  Normal
> human beans have no shortage of sucrase.
>
>> GI index isnt the only measure though: total carbohydrates is another.
>
> Well, of course; but now we're sorta talking about coulombs vs amps.
>
> The problem w/ high GI is that it wants to make the blood sugar rise
> 'aggressively' which invites metabolic effects to lower it and that
> glucose swing business on the metabolism is what Davis says invites
> /more/ 'wheat' behavior.  Wheat eating begets wheat eating begets
> obesity via too many calories via the carbs.
>
> There's another argument that healthy fats and other non-carb calories
> don't engender that kind of eating begetting eating begetting excess
> calories.
>
>
Absolutely. If you eat enough fat it wont make you fat, it just means
you not want to eat anything as you can feel slightly sick.

My experience is that bread is like chinese food. You feel full and an
hour later you feel hungry. Starch is physically addictive.

Low carb high meat high fat diet works because it depresses appetite.

Add in enough veg for roughage and vitamins and you do not need to eat
any carbs whatsoever.

As the lecturer on the course said 'carbohydrates are the only food
humans do not need for survival'


--
“Progress is precisely that which rules and regulations did not foresee,”

  – Ludwig von Mises

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