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Biohacking Lite

karpathy.github.io

301–310 of 370 posts

Re: Biohacking Lite

#301
post #11

If anyone else wants to get into this, there are a few really strong measures that correlate fairly well to the DEXA scans. My favorite (because its easy): measure your waist just above your belly button. This area has virtually no "bulky" muscle and is one of the principle deposits of "internal" body fat. The two measures I take everyday are: 1. Body weight; and, 2. Waist size. I use the following routine for weight…

Intermittent fasting also helps. Many people do 16:8 (16 hours of fasting) and only eat from 12-8 or 10-6. With IF, I lost about ~5 lbs doing nothing besides being more mindful. Once I added in daily runs / walks of ~4-5 miles, I lost another ~10 lbs easily. I think the biggest challenge for people looking to lose weight is mindless eating / snacking. Initially I kept a diet journal and wrote down everything I ate or…

Huh, so I tried intermittent fasting for probably six months and honestly it didn't make much difference for me personally. I'm 185cm and ~66-68kg so I was more trying to keep a consistent weight rather than lose weight though.

For me, snacking was fixed by not buying snacks that I would consider too unhealthy. Generally the only snack foods I have in my house now are biscuits to dip in my tea in the evening (British..). Also I've never really liked fizzy drinks and pretty much drink water and black coffee (soya milk once a day for the B12 and protein).

I do agree with the biggest thing for me being portion size, I'm one of those people that if there's food on the table I will finish it, and I'll finish my wife's food as well if she doesn't want it. My wife also doesn't help as if I mention I'm hungry to her, she'll assume that I want more than usual and have to try and remind her that the usual amount will be more than enough :)

Re: Biohacking Lite

#302

Earlier quoted context omitted.

"You can chat with a PT for 50–80$ and they can tell you exactly what's wrong & how to fix it in less than an hour." That's a complete lie. Most PTs don't know anything about anything and will try to milk you for "motivating" you in your workout and keeping a notebook for you on a regular basis. Usually for at least $300-500 a month, even at horrible gyms. By no means will they be able to tell you remotely, let alone…

Someone replied to you, already; I meant “physical therapist”, not “personal trainer”. I don’t have any experience with personal trainers. Sorry for the confusion.

As a note, at least in the UK, if someone talks about a Personal Trainer they'll say PT (although I rarely here that, most people just say personal trainer) but if you want to talk about a physiotherapist people will usual shorten it to 'physio'.

Re: Biohacking Lite

#303
post #95
post #90

Earlier quoted context omitted.

> There is nothing inherently wrong with "processed" food There's a distinction between processed and ultra-processed (or highly processed). For example, canned fish is processed (added salt and oil), while a frozen TV dinner is ultra-processed (many ingredients added, some of which you probably don't have in your kitchen). Processed food is fine assuming you're aware of what's in it, how it's processed, and make sur…

> There's a distinction between processed and ultra-processed (or highly processed). For example, canned fish is processed (added salt and oil), while a frozen TV dinner is ultra-processed (many ingredients added, some of which you probably don't have in your kitchen). Sure, but OP said ban all processed food. That's what I'm responding to, not "ban all ultra-processed food." That said, I do find your categorization…

I generally agree with your points, especially with the flagrant discrimination between processed and unprocessed food, but I think you're being unproductively predantic, especially if it comes to what might be useful for the "general population". My impression is that it's easiest to be consistent if you adopt a fairly simple (unnuonced) set of principles that guide your doet and lifestyle, then adapt it as you gain more control. Exercise good, processed bad, is probably a great place to start for most people —including the author if they hadn't already done the research. As a Canadian, even though we get a lot of stuff from the states AND even though the states has some kind of "added sugar" labelling, I was pretty disgusted to see some things in supermarkets. Yes Walmart has a pretty decent grocery section now, but it sits next to McDonald's where you can get 30 chicken nuggets for $10, the boxed foods aisles that have an exhaustingly low supply of no sugar options, and the fried chicken section where $3 goes seemingly a lot farther if you don't think about it.

Re: Biohacking Lite

#304

Earlier quoted context omitted.

Agree, I didn't mention this in the post but I've become a big fan of intermittent fasting, which is a fancy way of saying "skip breakfast". I only eat from 12-8pm and most days from 12-6pm. I also found that even if I wake up a bit hungry my morning coffee suppresses my appetite and I rarely struggle to get to lunch. A hard threshold on 8pm also avoids most of the unhealthy snacking that tends to happen in late hour…

I need some polls about the relationship between 'hunger' and boredom. I felt skipping meals was difficult for a few minutes but then I turned the eating-stress into action and it made me slightly manically motivated into doing some task (electronics, cleaning, jogging) and few minutes later the hunger disappeared.

Also a coronavirus convert to "skip breakfast". That has let some weight to "effortlessly" slide off. Down about 7 pounds (3-ish kg) from 195 (88.5). I have many more days behind me that before me, so I refuse to give up on eating things I've spent a lifetime consuming (red meat, super processed snack foods: high density carbohydrates, fat, salt and probably more sugar/HFCS than I care to consider. Mmmmm). It has been all about quantity for me. I have been consistent about getting exercise, but that has minimal impact on weight as has been pointed out.

Re: Biohacking Lite

#305
post #216

Earlier quoted context omitted.

> We did not evolved to eat processed sugar, which is not easily found naturally in the environment The flour you make French bread with is not found any more or less naturally in the environment than the sugar you get from cane or beet. This whole thing about evolution and nutrition is entirely pseudoscientific woo. If humans had to eat the same way as our ancestors (ie actual paleo, not some hipster fad diet) human…

I respectfully disagree. Flour is basically crushed wheat. Refined sugar is not crushed beet, and you would have to eat a lot of beet to eat the same amount of sugar that you eat in a typical "industrial food" diet. I would not take paleo food as a reference, but rather look toward what our grandparents had for lunch when they were kids. I don't think they were doing so badly. And I don't cook like Bocuse everyday, t…

The modern wheat is a product of a lot of breeding, just like we do with dogs. Because of it it's pretty different from anything you can find in nature.

Wild varieties of wheat doesn't have nearly as much gluten, and the higher concentration results in a lot more children (myself being one of them) reacting to the protein with an immune disorder(celiac disease).

So you can't just say "sugar bad, flour good" as if it was a binary decision. Everything has consequences on different levels.

Re: Biohacking Lite

#306
post #197

Earlier quoted context omitted.

Your Larabar example is way off base: 1. The number of ingredients in something does not directly indicate how (un)healthy it is. The fact that Larabar contains 2-3 ingredients says nothing about its nutritional value. 2. In fact, many people would not consider Larabar to be a "processed" food to begin with because it literally is just 2-3 fruits and nuts mashed together. You could make something very similar in your…

Likewise, HFCS has about the same blend of sugars as honey, yet it is considered unhealthy and honey is considered healthy somehow. I'd like someone to explain how that works.

Honey is only considered "healthy" by people who know nothing about nutrition but who think "natural" is automatically good [0]. Honey is no better for you than HFCS, but no worse either (except in infants because honey often contains botulism spores that infants cannot fight [1].)

[0] https://www.glycemic-index.org/high-fructose-corn-syrup-vs-s...

[1] https://www.fda.gov/food/alerts-advisories-safety-informatio...

Re: Biohacking Lite

#307
post #51

I'm French (and incidentally a doctor,and my post is not judgemental in any way, this is not the point). Everytime I travel to the USA, I'm puzzled by how difficult it is to "eat normally" (= by my own standards). You can find really good junk food everywhere, or pay a really high price to eat in high-level Italian restaurants for example, but it is very difficult to eat standard meat-with-vegetable-without-sugar-add…

The American processed food industry uses very cheap ingredients that inherently taste awful, but they get us to eat them by adding salt, sugar, and fat, all of which Americans are semi-addicted to.

https://www.npr.org/sections/thesalt/2013/02/26/172969363/ho...

Re: Biohacking Lite

#308
is it not enough to just focus on high level objectives like what you you, when you eat, when you sleep, your social activities, and reducing high level stresses? it's kinda cool reading about the really indepth analyses around health, but they strike me as overkill in some ways. I'm probably bias by my own lifestyle howefer

Re: Biohacking Lite

#309

Earlier quoted context omitted.

The linked-to discussion of insulin has a major error logical error. The title is "Insulin: An Undeserved Bad Reputation", but then the body of the article says for example "Carbs are not alone in being responsible for insulin secretion. Protein can cause just as much, if not more, insulin secretion as carbs". This is a straw man, because the point that is trying to be refused is that "insulin is bad", not "carbs are…

Insulin is mostly (in humans, not rats) a hormone signalling energy availability. That's why many humans secret insulin when we smell or taste food, way before it hits GI tract. > Maintaining the insulin/glucagon cycle is important in maintenance of a healthy metabolism. No point in focusing on hormones so much. I somehow don't see people fretting over their ACTH or progesterone. > Insulin mediates glucose transport…

> No point in focusing on hormones so much. I somehow don't see people fretting over their ACTH or progesterone.

I respectfully disagree. When I go to USA or Mexico in particular, the frequency of obesity is astonishing. Perhaps with more understanding of the mechanisms around the phenomenon, there would be more success in dealing with the problem. As I mentioned earlier, around 25% of the entire human population has NAFLD, which is also an astonishing figure.

I'm not saying that every person must study these metabolic pathways in detail, but rather that the quick and simple rules and choices people make in daily life should take advantage of what is known, hopefully for a better outcome than what is currently observed.

> insulin IS NOT needed for glucose absorption

I'm not aware of anyone claiming insulin is needed for glucose absorption. The brain, liver, and red blood cells, for example, cannot function properly if they are sensitive to blood insulin levels; this may be because the RBC and brain rely on a steady supply of glucose, and the liver must be able to take up or release glucose on its own schedule.

On the other hand, muscle and adipose tissue DO have insulin-sensitive GLUT4 transporters. The GLUT family of transporters are passive, so glucose flows down its concentration gradient, unlike the sodium-linked transporters of the gut and kidney, which actively transport glucose against a gradient.

So in the case of adipose tissue, it does require glucose in order to store fat. The glycerol backbone for intracellular triglyceride synthesis is provided by glucose. In a person without diabetes, insulin is released from the vesicles when the body detects the amino acids leucine and arginine, or the sugars glucose and mannose. So typically, insulin will also be present, and having its usual effect on the GLUT4 transporters.

This is all covered, to some degree, in the appendices to Fung's book on obesity, by the way.

> Adipose tissue is [...] usually the least resistant to insulin and the least resistant to nutrient storage since it's its primary role. It will just pack more in.

Yes that is my point as well.

> P.S. Isn't Fung a quack? E.g. https://www.myoleanfitness.com/evidence-caloric-restriction/

No, Fung is not a quack.

It doesn't seem fair to even compare Fung's work with the claims of Myolean, because Fung is a trained scientist and knows how to read, interpret, and communicate scientific information in the traditional manner that others can understand. Even if Fung's arguments were wrong, at a superficial level he would be more persuasive because he knows how to use the language and standards of science.

However, examining the discussion in some details will reveal that Fung is correct in all the major points covering this topic, as best as is known at present. (Of course there are major unknowns when it comes to human metabolism, but there is also a lot that is known).

From the link you provided, it seems quite apparent that Myolean does not understand what a non-linear feedback system is (e.g. human metabolism), and doesn't understand the role of motivation and willpower (for compliance) involved in maintaining a calorie-deficient or calorie-neutral diet.

At no point does Fung say the laws of thermodynamics don't apply, but rather that they aren't very relevant when you incorporate the variability of basal metabolism, and motivation/willpower, into the model. One of Fung's major points is that in reality, when people try to follow restrictive diets, doing it in a way that leaves you constantly hungry, with low willpower, and continuously high insulin production leads to failure of achieving desired results.

Here is Fung discussing FFA [1].

[1] https://www.dietdoctor.com/fasting-and-cholesterol

Lastly, it would be easier to take Myoleanfitness more seriously if I didn't get the feeling they are trying to sexually manipulate me with a hit of dopamine and testosterone with their ads such as [2] and [3].

[2] https://www.myoleanfitness.com/wp-content/uploads/2018/05/Su...

[3] https://www.myoleanfitness.com/wp-content/uploads/2018/12/On...

The point is, the substance of the Myoleanfitness argument is not even wrong, its just irrelevant. But the form in this case matches the content. Distracting and irrelevant.

Re: Biohacking Lite

#310
post #51

I'm French (and incidentally a doctor,and my post is not judgemental in any way, this is not the point). Everytime I travel to the USA, I'm puzzled by how difficult it is to "eat normally" (= by my own standards). You can find really good junk food everywhere, or pay a really high price to eat in high-level Italian restaurants for example, but it is very difficult to eat standard meat-with-vegetable-without-sugar-add…

One interesting and also really annoying phenomenon about going to another country is that it can be really difficult to find what you want to eat in the grocery store. I think the grocery stores in each country have to categorize and organize goods by how people use them, which differs in each country, and when you mix that in with goods actually missing, the experience can be really frustrating. It is not unusual for ex-pats to swear that something is not sold in the country, only to find out that they were looking in the wrong section. For example, in Germany I've known ex-pats to complain that there is no sweetened condensed milk, but I found it at Rewe next to the coffee (do Germans put it in coffee? Sounds good, I guess). At Rewe the peanut butter is next to the jelly, where I would expect it, but at Real it's in the "American foods" section :D I would expect any store that sells yoghurt in the US to have non-sweetened yoghurt, too. Just keep looking :) Dairy products are also sorted differently in each country.
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