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Why Cutting Carbs Is So Tough

nytimes.com

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Re: Why Cutting Carbs Is So Tough

#131

Post by brianwawok »

hashable wrote: post #27
brianwawok wrote: post #11

Earlier quoted context omitted.

She may be correct. The 70% ratio that many Americans eat may not be great, but 30% or 40% carbs seems about right for me. I see the no carb movement much like the no fat movement of the 80s.

Except for the fact that carbs are the only macronutrient that are not essential and can be completely synthesized by the body via gluconeogenesis. There are essential amino acids that need to be sourced via food (protein). There are essential fatty acids that need to be sourced via food (fat). There are no essential carbs.

Sure. But if you live even a little bit active lifestyle, you are going to have issues with this, as converting fat to energy is a much harder process.

You can try to counter the point by pointing out that there are ultra-marathoners who are keto. But my two counters against this are:

1) They generally still use some form of carbs during the race, i.e. sugar packets.

2) There is no world class sprinter / 5k / 10k / sprint biker / football player / soccer play that is keto.

So fine, you can make the argument that no carb is a better diet for an office potato with no exercise. But I would argue that bumping your carb intake up 25-40% and doing some exercise is going to lead to a much more healthy body and mind (many studies around on the benefits of exercise).

TLDR: The problem with office potatoes is being an office potato. You are better fixing it via exercise, vs trying to eat a weird diet that lets you stay skinny while an office potato.

Re: Why Cutting Carbs Is So Tough

#132

Post by mothax »

Lots of replies to this story Encourage moderate eating. I have always had a tortured relationship with food and an utter inability to be moderate with it.

I've eaten a very low carb diet for ~3 years, lost over 100 pounds and have kept it off. I don't have cravings, and sticking with my odd diet is preferable to the alternatives (getting fatter by the day and then bulimia) for me.

"Moderation" doesn't work for me because I can't do it. So far in my 42 years, I've never been able to be moderate. This works.

My bloodwork is fine, btw. I have it checked regularly.

It's an immoderate diet for an immoderate guy. For some people, a healthy relationship with food and eating is just a fantasy.

Re: Why Cutting Carbs Is So Tough

#133

Post by lultimouomo »

jrimbault wrote: post #93
E6300 wrote: post #78

Earlier quoted context omitted.

I'm talking about weight loss, not overall health.

French people are also less obese and less overweight than NA people.

https://en.wikipedia.org/wiki/Epidemiology_of_obesity#/media...

Italian people are among the least overweight people in the OECD countries, and have a heavily carb based diet. (I think the same applies to Japanese and Korean, but I think there could be a prevalent genetic factor there.)

That's not to say that fat makes you obese, just that carbs, per se, don't. Eating too much does.

Re: Why Cutting Carbs Is So Tough

#134

Post by nicky0 »

mikeryan wrote: post #68
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…

Cutting carbs is difficult for most people because of two things: 1) withdrawal from the sugar-high that you get from eating high-glycemic-load food (like bagels / pasta), and 2) your body needs a fair amount of carbs every day Research the ketogenic diet which is Starting with a low carb diet and transitioning to keto can be done without a lot of pain and I've eaten less than ~30 carbs a day for 6 months with no los…

Would this diet be suitable for a person who does a significant amount of endurance exercise? (E.g. ~1 hour of running per day)

Re: Why Cutting Carbs Is So Tough

#135

Post by skolos »

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.

I noticed that you still do have craving for old foods, because you remember how good you felt when ate them. However if you slip and try pizza it does disappoint you - it doesn't taste as good as you remember it.

Re: Why Cutting Carbs Is So Tough

#136

Post by Ixiaus »

nf05papsjfVbc wrote: post #119
mikeryan wrote: post #68

Earlier quoted context omitted.

Cutting carbs is difficult for most people because of two things: 1) withdrawal from the sugar-high that you get from eating high-glycemic-load food (like bagels / pasta), and 2) your body needs a fair amount of carbs every day Research the ketogenic diet which is Starting with a low carb diet and transitioning to keto can be done without a lot of pain and I've eaten less than ~30 carbs a day for 6 months with no los…

Staying off them is hard if you have an abundant source of temptations around you. The hardest part of following the keto diet, for me, was to avoid so many things I love to eat - when they are present around me. If I came across a freshly baked baguette, the temptation to buy it and gobble down the whole thing was immense. Likewise for many other things. Ultimatley, what kept me on track was the improvements I was s…

Yes, this is the hardest part of any lifestyle change in my experience. Environment, past-conditioning inertia, and social environment.

Re: Why Cutting Carbs Is So Tough

#137

Post by ue_ »

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. I regularly drink soft drinks, and written on the can is the government-mandated notice of how much of my "daily recommended intake" is in the can. For sugar, it says 40%. How does that figure relate to your one-half teaspoon metric? Does it mean that one of the figures is wrong?

Re: Why Cutting Carbs Is So Tough

#138

Post by basseq »

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.

  Afterwards, pizza and bread will look disgusting.
YMMV. I went on a low/no carb diet for 3-4 weeks last year, never had terrible cravings or crashes, and still love me some carbs. I just love bread, pasta, pizza, etc. (e.g., food in general) too much, but it's a good way to monitor what you eat.

Re: Why Cutting Carbs Is So Tough

#139

Post by ue_ »

notyourloops wrote: post #33
majkinetor wrote: post #25

Earlier quoted context omitted.

"Moderation" doesn't mean anything, obviously.

Moderation is usually a thought-terminating cliche. Whenever there's a conversation among of those looking to examine the details, someone is around to dismiss the inquiry with "everything in moderation".

Sort of similar how in political discussions, there's always someone around to dismiss grievances with "left and right both suck, I'm in the center". I've taken to calling these people "enlightened centrists". They will usually mumble something about "horseshoe theory" while they are at it, too.

Re: Why Cutting Carbs Is So Tough

#140

Post by gaius »

_pmf_ wrote: post #16
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.

> It's nearly impossible, now living with my wife who adores pasta and everything potato based. Try bean / chick pea pasta (or a mix of regular pasta and bean / chick pea pasta).

Or get a spiralizer
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