Carb Related Quotes

Good and slimming exercise is primarily strength and interval training whilst on a low carb diet. Bad and ineffective exercise is doing any exercise on a  low fat diet.

Virtually every person who uses the WFPB diet loses weight, reduces their blood sugar and insulin levels, and resolves diabetes and related diseases. A plant protein–based diet (as in the high-carb WFPB diet) also decreases total blood cholesterol and the formation of plaques that lead to heart disease, effects not seen from a low-carb, animal protein–based diet.

Even if a calorie is a calorie when it comes to weight loss then carbohydrate restricted diets are better anyway. The main criticism from these folks is that the only reason people lose weight on low carb diets is because of the decrease in calories. Indeed, eat as much as you want low carb dieters often reduce the amount of calories they eat to similar amounts as calorie counting low fat dieters.

One more item I’d like to point out from this study: When the researchers performed brain scans on these patients, they found noticeable changes in the white matter that could easily be confused with multiple sclerosis or even small strokes. This is the reason I always check for gluten sensitivity in patients referred to me with a diagnosis of multiple sclerosis; on many occasions I’ve found patients whose brain changes were in fact not related to multiple sclerosis at all and were likely due to gluten sensitivity. And lucky for them, a gluten-free diet reversed their condition.

The 49-year-old Bryant, who resembles a cereal box character himself with his wide eyes, toothy smile, and elongated chin, blames Kellogg's financial woes on the changing tastes of fickle breakfast eaters. The company flourished in the Baby Boom era, when fathers went off to work and mothers stayed behind to tend to three or four children. For these women, cereal must have been heaven-sent. They could pour everybody a bowl of Corn Flakes, leave a milk carton out, and be done with breakfast, except for the dishes. Now Americans have fewer children. Both parents often work and no longer have time to linger over a serving of Apple Jacks and the local newspaper. Many people grab something on the way to work and devour it in their cars or at their desks while checking e-mail. “For a while, breakfast cereal was convenience food,” says Abigail Carroll, author of Three Squares: The Invention of the American Meal. “But convenience is relative. It's more convenient to grab a breakfast bar, yogurt, a piece of fruit, or a breakfast sandwich at some fast-food place than to eat a bowl of breakfast cereal.” People who still eat breakfast at home favor more laborintensive breakfasts, according to a recent Nielsen survey. They spend more time at the stove, preparing oatmeal (sales were up 3.5 percent in the first half of 2014) and eggs (up 7 percent last year). They're putting their toasters to work, heating up frozen waffles, French toast, and pancakes (sales of these foods were up 4.5 percent in the last five years). This last inclination should be helping Kellogg: It owns Eggo frozen waffles. But Eggo sales weren't enough to offset its slumping U.S. cereal numbers. “There has just been a massive fragmentation of the breakfast occasion,” says Julian Mellentin, director of food analysis at research firm New Nutrition Business. And Kellogg faces a more ominous trend at the table. As Americans become more healthconscious, they're shying away from the kind of processed food baked in Kellogg's four U.S. cereal factories. They tend to be averse to carbohydrates, which is a problem for a company selling cereal derived from corn, oats, and rice. “They basically have a carb-heavy portfolio,” says Robert Dickerson, senior packagedfood analyst at Consumer Edge. If such discerning shoppers still eat cereal, they prefer the gluten-free kind, sales of which are up 22 percent, according to Nielsen. There's also growing suspicion of packagedfood companies that fill their products with genetically modified organisms (GMOs). For these breakfast eaters, Tony the Tiger and Toucan Sam may seem less like friendly childhood avatars and more like malevolent sugar traffickers.

Someone starts out sedentary, overweight, and somewhat insulin resistant. They set out to improve their health and lose some weight by following a low-carb diet. It works great. They lose weight, their insulin sensitivity improves, and their energy is through the roof. They start exercising, which helps them lose some more weight, as well as build some lean muscle mass. Now they are really into it, and the frequency and intensity of their training increases. This individual is now at a healthy weight (or relatively lean), is exercising regularly, and has better insulin sensitivity. They are a completely different person, metabolically speaking, then when they started. But the problem is they are no longer properly fueling their body and recovering from their intense training sessions (which were once non-existent). They are starting to feel tired and fatigued in the gym, are always in a bad mood, are holding on to stubborn body fat, can’t sleep at night, get sick all of the time, and are maybe having some sexual performance and hormonal issues. Their diet no longer matches their new activity levels and current metabolic condition, because those have completely changed over time. If this person objectively looked at their situation and progress and listened to their own body and biofeedback, they would consider some dietary adjustments. A moderate-to-higher carb intake might be a better fit. But some people will cling to a diet that initially gave them good results, and got them from Point A to Point B, thinking it will get them from Point B to Point C. I’ve been there myself. Part of it is initial experience, part of it is marketing material, and part of it is pure emotion. It doesn’t always work that way for continued progress.

When the researchers performed brain scans on these patients, they found noticeable changes in the white matter that could easily be confused with multiple sclerosis or even small strokes. This is the reason I always check for gluten sensitivity in patients referred to me with a diagnosis of multiple sclerosis; on many occasions I’ve found patients whose brain changes were in fact not related to multiple sclerosis at all and were likely due to gluten sensitivity. And lucky for them, a gluten-free diet reversed their condition.

His name was Clarence Atkins. I asked him if he was related to the guy who invented the diet, and, if so, if he knew of any low-carb chocolate donuts that were available nearby. He said that no, he wasn’t related to that Atkins, and that he doubted a low-carb chocolate donut existed, or would ever exist. I told him that if we could put a man on the moon, we could invent a low-carb chocolate donut. He asked if I was okay, and I told him I’d never felt better. He seemed skeptical, but told me his story anyway. First,

The Effects of a Low-Carbohydrate Ketogenic Diet and a Low-Fat Diet on Mood, Hunger, and Other Self-Reported Symptoms [25]. In this trial 59 low carb dieters lost 12.9kg or 28.4lbs over 6 months, and low fat dieters lost 6.7kg or 14.7lbs over 6 months. Although the low carb dieters lost almost twice as much weight they had statistically significant less hunger than the low fat dieters,

fake food flu. Traditionally it's known as the low carb flu but I prefer to clarify that the cause of this pseudo-flu is not the real foods that you're now eating but because of the fake foods that you were eating.

The information contained in this eBook does not constitute medical advice. Readers who are in need of medical advice should consult a physician and/or a medical health professional. Readers who are in need of specific dietary advice relating to their condition should consult a dietician and/or a medical health professional.

Here are a few notable things that can spark inflammation and depress the function of your liver: Alcohol overload—This is relatively well-known. Your liver is largely responsible for metabolizing alcohol, and drinking too much liquid courage can send your liver running to cry in a corner somewhere. Carbohydrate bombardment—Starches and sugar have the fastest ability to drive up blood glucose, liver glycogen, and liver fat storage (compared to their protein and fat macronutrient counterparts). Bringing in too many carbs, too often, can elicit a wildfire of fat accumulation. In fact, one of the most effective treatments for reversing NAFLD is reducing the intake of carbohydrates. A recent study conducted at KTH Royal Institute of Technology and published in the journal Cell Metabolism had overweight test subjects with high levels of liver fat reduce their ratio of carbohydrate intake (without reducing calories!). After a short two-week study period the subjects showed “rapid and dramatic” reductions of liver fat and other cardiometabolic risk factors. Too many medications—Your liver is the top doc in charge of your body’s drug metabolism. When you hear about drug side effects on commercials, they are really a direct effect of how your liver is able to handle them. The goal is to work on your lifestyle factors so that you can be on as few medications as possible along with the help of your physician. Your liver will do its best to support you either way, but it will definitely feel happier without the additional burden. Too many supplements—There are several wonderful supplements that can be helpful for your health, but becoming an overzealous natural pill-popper might not be good for you either. In a program funded by the National Institutes of Health, it was found that liver injuries linked to supplement use jumped from 7 percent to 20 percent of all medication/supplement-induced injuries in just a ten-year time span. Again, this is not to say that the right supplements can’t be great for you. This merely points to the fact that your liver is also responsible for metabolism of all of the supplements you take as well. And popping a couple dozen different supplements each day can be a lot for your liver to handle. Plus, the supplement industry is largely unregulated, and the additives, fillers, and other questionable ingredients could add to the burden. Do your homework on where you get your supplements from, avoid taking too many, and focus on food first to meet your nutritional needs. Toxicants—According to researchers at the University of Louisville, more than 300 environmental chemicals, mostly pesticides, have been linked to fatty liver disease. Your liver is largely responsible for handling the weight of the toxicants (most of them newly invented) that we’re exposed to in our world today. Pesticides are inherently meant to be deadly, but just to small organisms (like pests), though it seems to be missed that you are actually made of small organisms, too (bacteria

And when the carbs you do eat are in the form of high-fiber foods, which convert to glucose relatively slowly, you shouldn’t experience extremes in your blood sugar levels.

refuted. The most important modifiable risk factors related to heart attack risk include smoking, excess alcohol consumption, lack of aerobic exercise, overweight, and a diet high in carbohydrates.

Reduced Disease Risk Factors: Ditching grains, sugars, other simple carbs, and processed foods, especially “bad fats” (trans and partially-hydrogenated), will reduce your production of hormone-like messengers that instruct genes to make harmful pro-inflammatory protein agents. These agents increase your risk for arthritis, diabetes, cancer, heart disease, and many other inflammation-related health problems.

ApoE ε2 is relatively rare, but if you inherit this allele, you’re more likely to develop Alzheimer’s disease later in life. ApoE ε3 is the most common allele, but it’s believed to neither increase nor decrease your risk. ApoE ε4, however, is the one typically mentioned in the media and feared the most. In

omega-6 fats fall under the “bad fat” category; they are somewhat pro-inflammatory, and there is evidence that higher consumption of these fats is related to brain disorders. Unfortunately,

Durban has the largest Indian population outside of India! The Afro-Indian Culture that ensued has become a strong influence on the people of South Africa who have adopted many of the Indian traditions. This is especially true of how food is prepared! Of course rice is the preferred carb and considered a stable with most meals. An Indian curry stew is an exciting taste treat. Relatively simple to make, fresh garlic and ginger pulp are lightly fried along with chilies, onions and a zesty curry powder. Added to this are chopped tomatoes and finally the meat, seafood or vegetable of your choice. After slow simmering, the spicy stew is served with steamed rice and perhaps a hot and spicy chili sauce condiment called a sambal. Sweet and sour condiments called chutney are made of unripe mangoes, raisins, limes, sliced bananas and other fruit.. Of course Major Grey's Chutney can be bought ready-made and is considered by many as the best of all chutneys. Many of the curried foods thought of as Indian are actually of Indonesian origin and are also popular on the Malaysian Peninsular and in many other eastern countries.

Just as calories differ according to how they affect the body, so too do carbohydrates. All carbohydrates break down into sugar, but the rate at which this occurs in the digestive tract varies tremendously from food to food. This difference forms the basis for the glycemic index (GI). The GI ranks carbohydrate-containing foods according to how they affect blood glucose, from 0 (no affect at all) to 100 (equal to glucose). Gram for gram, most starchy foods raise blood glucose to very high levels and therefore have high GI values. In fact, highly processed grain products – like white bread, white rice, and prepared breakfast cereals – and the modern white potato digest so quickly that their GI ratings are even greater than table sugar (sucrose). So for breakfast, you could have a bowl of cornflakes with no added sugar, or a bowl of sugar with no added cornflakes. They would taste different but, below the neck, act more or less the same. A related concept is the glycemic load (GL), which accounts for the different carbohydrate content of foods typically consumed. Watermelon has a high GI, but relatively little carbohydrate in a standard serving, producing a moderate GL. In contrast, white potato has a high GI and lots of carbohydrate in a serving, producing a high GL. If this sounds a bit complicated, think of GI as describing how foods rank in a laboratory setting, whereas GL as applying more directly to a real-life setting. Research has shown that the GL reliably predicts, to within about 90 percent, how blood glucose will change after an actual meal – much better than simply counting carbohydrates as people with diabetes have been taught to do.

There’s also some indication that replacing carbohydrate with plant rather than animal foods has special health benefits. Among approximately eighty thousand women in the Nurses’ Health Study consuming lower-carbohydrate diets, high consumption of vegetable protein and fat was associated with a 30 percent lower risk for heart disease over twenty years, whereas high consumption of animal protein and fat appear to provide no such protection. One explanation for this finding is that the relative amounts of amino acids in animal protein stimulate more insulin and less glucagon release than those in plant protein – a hormone combination that has detrimental effects on serum cholesterol and fat-cell metabolism. Other possible downsides of a modern, animal-based diet include a less healthful profile of dietary fats, excessive iron absorption (especially for men), and chronic exposure to hormones, preservatives, and environmental pollutants.