Why Cutting Carbs Is So Tough • Hacker News Board

Re: Why Cutting Carbs Is So Tough

#81

Post by cyxxon » Thu, Jul 20, 2017, 2:40 PM UTC

FussyZeus wrote: post #60

philipkglass wrote: post #43

Earlier quoted context omitted.

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 l…

How do you add sugar or corn syrup to pasta in the US? Shouldn't it basically be just wheat? Or do you mean the sauce you eat with the pasta? Honest question!

Re: Why Cutting Carbs Is So Tough

#82

Post by peteretep » Thu, Jul 20, 2017, 2:40 PM UTC

teamhappy wrote: post #73

joelrunyon wrote: post #31

Earlier quoted context omitted.

I don't think anyone is for removing them entirely. But when you look at the obesity epidemic, there's certainly a case for tamping down on the avg American's intake.

But wouldn't it be much easier to just remove all the crap from your diet (soda, candy/chips, processed food, ...) and exercise every once in a while rather than monitoring your carb intake every day?

No, because bread and pasta are also "crap" when it comes to simple carbs.

Re: Why Cutting Carbs Is So Tough

#83

Post by TurboHaskal » Thu, Jul 20, 2017, 2:40 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…

That's a lot of broccoli. You should check whether your TSH values are in range.

Re: Why Cutting Carbs Is So Tough

#84

Post by 147 » Thu, Jul 20, 2017, 2:40 PM UTC

mcone wrote: post #75

hashable wrote: post #34

Earlier quoted context omitted.

> your body needs a fair amount of carbs every day, I think you're mistaken. Carb is the only macronutrient that is not required. The body can make glucose via gluconeogenesis. Take someone who has not eaten a single carb for a month and measure their blood glucose level and you will find a stable 90mg/dL. This is why Type-1 diabetics still need insulin (although much much lesser than otherwise) in spite of being on…

My wife is a Type-1 diabetic and I'm fairly confident that there's no such thing as a "zero carb" diet. She's had several endocrinologists tell her that she needs to eat carbohydrates. This is definitely something we need to survive! More importantly, there are naturally occurring carbohydrates in most unprocessed foods (greens, vegetables, beans, etc). Obviously "refined carbohydrates" are different — that's the sug…

I was diagnosed type 2 diabetic and went on keto with almost no carbs for 5 months and am now borderline not diabetic / pre diabetic.

Re: Why Cutting Carbs Is So Tough

#85

Post by specialist » Thu, Jul 20, 2017, 2:40 PM UTC

khuey wrote: post #54

E6300 wrote: post #42

Earlier quoted context omitted.

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.

Responding to E6300:

You are mostly correct, in terms of effectiveness.

Also good are exercise (building lean muscle mass), reducing carbs (a la keto, paleo), and intermittent fasting (keto).

There are other health benefits to cutting carbs, especially HFCS: reducing obesity, heart disease, diabetes.

Just think of the strategies as complimentary. And do what works for your body (eg consuming too much potassium can worsen some heart conditions).

Re: Why Cutting Carbs Is So Tough

#86

Post by peteretep » Thu, Jul 20, 2017, 2:41 PM UTC

electriclove wrote: post #18

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…

The addiction is the part that does not receive enough attention in regards to sugar, caffeine, and other substances that don't carry the stigma of alcohol, nicotine, or other drugs.

I absolutely believe sugar is addictive, having been addicted to some other stuff, and also having tried to cut sugar.

Last I checked though, there's little hard data to back this up.

Re: Why Cutting Carbs Is So Tough

#87

Post by bonniemuffin » Thu, Jul 20, 2017, 2:41 PM UTC

the_af wrote: post #15

donatj wrote: post #2

When I lived alone it was easy. I simply didn't buy any at the grocery store and as such didn't eat any. It's nearly impossible, now living with my wife who adores pasta and everything potato based.

> [...] living with my wife who adores pasta And who can blame her? I suppose you could live without pasta, but would you call that living? :)

If a life without pasta isn't worth living, then I'd rather die than get back on the blood sugar roller coaster that pasta puts me on.

This is like telling an alcoholic that life isn't worth living without tequila. You know what? Turns out you can live a meaningful life without it if you have to.

Re: Why Cutting Carbs Is So Tough

#88

Post by beagle3 » Thu, Jul 20, 2017, 2:41 PM UTC

mcone wrote: post #75

hashable wrote: post #34

Earlier quoted context omitted.

> your body needs a fair amount of carbs every day, I think you're mistaken. Carb is the only macronutrient that is not required. The body can make glucose via gluconeogenesis. Take someone who has not eaten a single carb for a month and measure their blood glucose level and you will find a stable 90mg/dL. This is why Type-1 diabetics still need insulin (although much much lesser than otherwise) in spite of being on…

My wife is a Type-1 diabetic and I'm fairly confident that there's no such thing as a "zero carb" diet. She's had several endocrinologists tell her that she needs to eat carbohydrates. This is definitely something we need to survive! More importantly, there are naturally occurring carbohydrates in most unprocessed foods (greens, vegetables, beans, etc). Obviously "refined carbohydrates" are different — that's the sug…

What undesirable medical condition occurs as a result of zero carbs? I've never heard of one.

Re: Why Cutting Carbs Is So Tough

#89

Post by abtinf » Thu, Jul 20, 2017, 2:44 PM UTC

athenot wrote: post #69

abtinf wrote: post #46

I've posted these numbers before, but I'll post them again because they are so low as to be totally unintuitive: Normal human blood sugar [1]: 70-100 milligrams per deciliter of blood. Blood volume of average human [2]: 5.5 liters Thus, total blood sugar in non-diabetic human: 3.85 to 5.5 grams Density of glucose: 1.54 grams per cubic centimeter Thus, total volume of sugar in average human: 2.5 to 3.6 milliliters Vol…

That's interesting but the rate at which sugar is metabolised is more relevant. If it's not consumed fast enough, then yes you have a problem. Drinking a coke while at rest is definitely a problem.

> the rate at which sugar is metabolised is more relevant

It's not "more relevant", but it is deeply related and important. A low glycemic index food will spike your blood sugar much less than a high GI food.

And the relation of a food to blood-glucose is not fully intuitive. Sure, soda is obvious because it contains pure sugar. But carrots have roughly the same impact as soda.

Re: Why Cutting Carbs Is So Tough

#90

Post by brazzledazzle » Thu, Jul 20, 2017, 2:44 PM UTC

mcone wrote: post #75

hashable wrote: post #34

Earlier quoted context omitted.

> your body needs a fair amount of carbs every day, I think you're mistaken. Carb is the only macronutrient that is not required. The body can make glucose via gluconeogenesis. Take someone who has not eaten a single carb for a month and measure their blood glucose level and you will find a stable 90mg/dL. This is why Type-1 diabetics still need insulin (although much much lesser than otherwise) in spite of being on…

My wife is a Type-1 diabetic and I'm fairly confident that there's no such thing as a "zero carb" diet. She's had several endocrinologists tell her that she needs to eat carbohydrates. This is definitely something we need to survive! More importantly, there are naturally occurring carbohydrates in most unprocessed foods (greens, vegetables, beans, etc). Obviously "refined carbohydrates" are different — that's the sug…

There's no "zero" carb diet but being in ketosis means you don't need carbohydrates. But a ketogenic diet is not something I'd recommend a diabetic do without consulting a doctor and regular blood work.