Why Cutting Carbs Is So Tough • Hacker News Board

Re: Why Cutting Carbs Is So Tough

#51

Post by abtinf » Thu, Jul 20, 2017, 2:27 PM UTC

nathan-wailes wrote: post #24

Preface: Over the past 12+ years I have spent a fair amount of time learning about foods/diets, at first to try to get rid of my acne (which I was successful at), but then later to stay lean and stop any diet-related dips in my mood (which I was also successful at). What I want to say: Cutting carbs is difficult for most people because of two things: 1) withdrawal from the sugar-high that you get from eating high-gly…

> your body needs a fair amount of carbs every day

This is factually wrong. The human body ~100 grams of protein, ~10 grams of fat, and zero carbs to stay healthy. The minimal amount of glucose required for brain function can be synthesized from protein intake. And carb deficiency is not associated with any impairment or disease.

Re: Why Cutting Carbs Is So Tough

#52

Post by snarf21 » Thu, Jul 20, 2017, 2:27 PM UTC

shanev wrote: post #17

The trick is to force yourself to do it for at least two weeks. Afterwards, pizza and bread will look disgusting. I experienced this when I followed a strict low-carb/paleo diet for 4 months. Many of my low carb friends have experienced the same thing. I lost 35lbs and got a six pack without working out. As soon as you introduce processed carbs back though, the addiction starts up again.

The two weeks is right but the challenge for most people is that two weeks in is also when the first 10 pounds of "weight loss" slows because most of this is water and waste product. Losing a pound a week is too slow and quickly becomes frustrating for people. It is also really hard to escape cheating and getting sucked back in. Weight loss is mostly a psychological and emotional challenge and most people are too stressed in daily life to win this fight. We are also fighting our own nature as our bodies want us to store as much extra food as we can because a long time ago that was a very rare event to find this much food. Today that is available at every meal.

Re: Why Cutting Carbs Is So Tough

#53

Post by overcast » Thu, Jul 20, 2017, 2:28 PM UTC

nxsynonym wrote: post #38

overcast wrote: post #4

Because they are delicious. Life is too short, not to enjoy one of life's simple pleasures. Obviously moderation is key, but it's silly not to take advantage of being human.

I don't think cutting carbs completely out of your diet is the best move, unless you have iron will and are trying to burn off body fat quick. The problem is that most diets (in America at least) are made up almost entirely out of carb heavy foods with little macro/micro nutrients. Personally I shoot for a 45/30/25 (protein/fat/carb) spread which works best for me.

Yes, the balance is the issue.

If I had a final meal wish, it would be some crusty bread, and butter. I'm NOT giving up carbs. My coworker does this, and only eats a plate of meat, and fats everyday. It sounds absolutely miserable.

Re: Why Cutting Carbs Is So Tough

#54

Post by khuey » Thu, Jul 20, 2017, 2:28 PM UTC

E6300 wrote: post #42

jonnathanson wrote: post #12

Earlier quoted context omitted.

My mother simply does not understand what a "carbohydrate" is, let alone the relationship between starch and sugar, or why things like mashed potatoes are not low-carb. ("But I didn't use any butter in them, so they're low-carb!") When left to her own devices, she will consistently confuse and/or conflate carbs and fats. I think this is because she's from a generation that totally bought into the war on fat, and rais…

Well, fat certainly is worse than carbs, as far as weight loss is concerned. Fat contains twice the calories per gram compared to carbohydrates or protein, that's why things like cheese and oil are a big no-no if you're trying to lose weight. Butter is alright as long as you don't take a big ol' chomp out of a stick.

That diets like paleo and keto work is pretty strong counter evidence to this position.

Re: Why Cutting Carbs Is So Tough

#55

Post by bhalperin » Thu, Jul 20, 2017, 2:28 PM UTC

nathan-wailes wrote: post #24

Preface: Over the past 12+ years I have spent a fair amount of time learning about foods/diets, at first to try to get rid of my acne (which I was successful at), but then later to stay lean and stop any diet-related dips in my mood (which I was also successful at). What I want to say: Cutting carbs is difficult for most people because of two things: 1) withdrawal from the sugar-high that you get from eating high-gly…

How'd you get rid of the acne?

Re: Why Cutting Carbs Is So Tough

#56

Post by nathan-wailes » Thu, Jul 20, 2017, 2:28 PM UTC

abtinf wrote: post #51

nathan-wailes wrote: post #24

Preface: Over the past 12+ years I have spent a fair amount of time learning about foods/diets, at first to try to get rid of my acne (which I was successful at), but then later to stay lean and stop any diet-related dips in my mood (which I was also successful at). What I want to say: Cutting carbs is difficult for most people because of two things: 1) withdrawal from the sugar-high that you get from eating high-gly…

> your body needs a fair amount of carbs every day This is factually wrong. The human body ~100 grams of protein, ~10 grams of fat, and zero carbs to stay healthy. The minimal amount of glucose required for brain function can be synthesized from protein intake. And carb deficiency is not associated with any impairment or disease.

Thanks for the response; see my response to hashable. I'm trying to think a better way of expressing what I mean; I'm open to suggestions.

Re: Why Cutting Carbs Is So Tough

#57

Post by maxerickson » Thu, Jul 20, 2017, 2:28 PM UTC

JustAnotherPat wrote: post #45

I cut carbs and have not looked back. I have even developed a dislike of them. Our stomachs adjust to what we eat and after a while, eating two slices of pizza just doesn't sit well. I found always going for the lesser of two evils was a big help. Sweet potato over regular potatoes. Vanilla Haagen-Daz over Ben and Jerry's (has lower sugar and more fat). whole wheat wrap with some sort of high fat salad (e.g. chicken…

Per 100 grams, there is little difference between potatoes and sweet potatoes.

The preparation and condiments will make a larger difference than the tuber.

Re: Why Cutting Carbs Is So Tough

#58

Post by hippich » Thu, Jul 20, 2017, 2:28 PM UTC

shanev wrote: post #17

The trick is to force yourself to do it for at least two weeks. Afterwards, pizza and bread will look disgusting. I experienced this when I followed a strict low-carb/paleo diet for 4 months. Many of my low carb friends have experienced the same thing. I lost 35lbs and got a six pack without working out. As soon as you introduce processed carbs back though, the addiction starts up again.

It really depends on a person I think. I am doing pretty heavy keto for over a year now, but if you offer me a pizza and say it will not throw me out of keto (and i believe you for some reason) - i will eat two extra-large boxes of it. Same with cookies, burgers, pasta, bagels, donuts, etc.

Re: Why Cutting Carbs Is So Tough

#59

Post by nathan-wailes » Thu, Jul 20, 2017, 2:28 PM UTC

sleavey wrote: post #44

nathan-wailes wrote: post #24

Preface: Over the past 12+ years I have spent a fair amount of time learning about foods/diets, at first to try to get rid of my acne (which I was successful at), but then later to stay lean and stop any diet-related dips in my mood (which I was also successful at). What I want to say: Cutting carbs is difficult for most people because of two things: 1) withdrawal from the sugar-high that you get from eating high-gly…

> your body needs a fair amount of carbs every day, and people are cutting bad carbs without replacing them with good carbs, and thus experiencing an inescapable craving for carbs. Not true. While it might be true that your body (e.g. your brain) needs some glucose, this can easily be synthesised by your liver from fat as required once you have been running on ketones for a few weeks. You do not need "good" carbs to…

Thanks for the response; see my response to hashable. I'm trying to think a better way of expressing what I mean; I'm open to suggestions.

Re: Why Cutting Carbs Is So Tough

#60

Post by FussyZeus » Thu, Jul 20, 2017, 2:29 PM UTC

philipkglass wrote: post #43

FussyZeus wrote: post #10

And none of this even goes into how much modern food is designed and engineered to be as addictive as possible. Every snack food is built practically from the molecule up to hit as many of the addiction-causing transmitters as possible, from the texture of the food, to the shape of the salt they use, to the size of the serving, all of it is designed to make you want more, perpetually, and as much more as possible. Th…

When I was in graduate school many foreign students noted that American food was too sweet and put in extra effort to find food that more resembled that from their home countries. This seems at odds with humans "naturally" loving sweetness-everywhere. The other thing that makes the "carbs are fattening us" story seem incomplete (though not necessarily wrong ) is that a generation or two ago obesity rates were much lo…

Your foreign friends were onto it; the problem is that those carb-rich foods in the US are by and large CRAMMED with sugar, which doubles down the effect; carbs to trigger the insulin response, and sugar that the body can convert extremely efficiently to fat. Homemade pasta is incredibly healthy; you still should meter your intake of course, but for the most part it's very good for you (especially if you're doing a lot of exercise). Look at the ingredients in most box pasta sold in the US, however, and you see so much added sugar and corn syrup.

It's not One Big Thing. It's several fairly big things, most of which are concentrated heavily in the USA.