Carbohydrate Quotes

The three most harmful addictions are heroin, carbohydrates, and a monthly salary.

Here are some questions I am constantly noodling over: Do you splurge or do you hoard? Do you live every day as if it's your last, or do you save your money on the chance you'll live twenty more years? Is life too short, or is it going to be too long? Do you work as hard as you can, or do you slow down to smell the roses? And where do carbohydrates fit into all this? Are we really all going to spend our last years avoiding bread, especially now that bread in American is so unbelievable delicious? And what about chocolate?

I used to think that diamonds were a girl's best friend, but now I realize it's carbohydrates. Seriously, I have a French baguette at home sporting a matching friendship bracelet.

Carbohydrates from the Latin, carbo which means "yummy" and hydrates which means "cinnamon bun," are not something I can eliminate or even drastically cut back on.

The simple answer as to why we get fat is that carbohydrates make us so; protein and fat do not

I have heard one doctor call high-protein, high-fat, low-carbohydrate diets “make-yourself-sick” diets, and I think that’s an appropriate moniker. You can also lose weight by undergoing chemotherapy or starting a heroin addiction, but I wouldn’t recommend those, either.

I self-medicate with fat, carbohydrates, and Jane Austen, my number one drug of choice, my constant companion through every breakup, every disappointment, every crisis. Men might come and go, but Jane Austen was always there. In sickness and in health, for richer, for poorer, till death do us part.

The laboratory evidence that carbohydrate-rich diets can cause the body to reain water and so raise blood pressure, just as salt consumption is supposed to do, dates back well over a century

Insulin is not a cure for diabetes; it is a treatment. It enables the diabetic to burn sufficient carbohydrates, so that proteins and fats may be added to the diet in sufficient quantities to provide energy for the economic burdens of life.

Thanks to an increasingly sedentary lifestyle and the abundance of sugars and carbohydrates on every supermarket shelf around the globe, high blood sugar is causing the premature deaths of 3.8 million people a year.

The mycorrhizae may form fungal bridges between individual trees, so that all the trees in a forest are connected. These fungal networks appear to redistribute the wealth of carbohydrates from tree to tree. A kind of Robin Hood, they take from the rich and give to the poor so that all the trees arrive at the same carbon surplus at the same time. They weave a web of reciprocity, of giving and taking. In this way, the trees all act as one because the fungi have connected them. Through unity, survival. All flourishing is mutual. Soil, fungus, tree, squirrel, boy—all are the beneficiaries of reciprocity.

Hope and carbohydrates were a powerful combination.

You don't know what it's like trying to eat enough to live on and at the same time avoid fats and carbohydrates.

Researchers have known for some time now that the cornerstone of all degenerative conditions, including brain disorders, is inflammation. But what they didn’t have documented until now are the instigators of that inflammation—the first missteps that prompt this deadly reaction. And what they are finding is that gluten, and a high-carbohydrate diet for that matter, are among the most prominent stimulators of inflammatory pathways that reach the brain.

I would self-medicate with fat, carbohydrates, and Jane Austen, my number one drug of choice, my constant companion through every breakup, every disappointment, every crisis. Men might come and go, but Jane Austen was always there in sickness and in health, for richer, for poorer, till death do us part.

Everyone's favorite supper is a gluey carbohydrate-rich concoction known simply as "hotdish" and served in a community Pyrex.

He looked as if he he subsisted exclusively on carbohydrates and ill feeling.

That heart disease, diabetes, and even cancer might be caused by the kinds of carbohydrates consumed in modern diets has also been the conclusion of many doctors and researchers who observed primitive populations as they began to eat these foods.

Carbohydrates trigger insulin release from the pancreas, causing growth of visceral fat; visceral fat causes insulin resistance and inflammation. High blood sugars, triglycerides, and fatty acids damage the pancreas. After years of overwork, the pancreas succumbs to the thrashing it has taken from glucotoxicity, lipotoxicity, and inflammation, essentially “burning out,” leaving a deficiency of insulin and an increase in blood glucose—diabetes.

Jasmine believes in a prophecy that says she is destined to love a man named Josh Toby. Okay, fine. He could believe that. Hell, he had friends who believed carbohydrates were the work of the devil. True love made sense at least.

Any diet can be made healthy or at least healthier—from vegan to meat-heavy—if the high-glycemic-index carbohydrates and sugars are removed, or reduced significantly.

The point to keep in mind is that you don't lose fat because you cut calories; you lose fat because you cut out the foods that make you fat-the carbohydrates.

Therefore, wheat products elevate blood sugar levels more than virtually any other carbohydrate, from beans to candy bars.

Kennedy's issue didn't seem to be that she had been in jail, but that she had put on weight in jail. The food had been crappy, she'd told me, and it has been high on the carbohydrate count. "But I'm an emotional eater," she'd said, as if that were a terrible thing. "And I was real emotional in jail.

The simplest way to look at all these associations, between obesity, heart disease, type 2 diabetes, metabolic syndrome, cancer, and Alzheimer's (not to mention the other the conditions that also associate with obesity and diabetes, such as gout, asthma, and fatty liver disease), is that what makes us fat - the quality and quantity of carbohydrates we consume - also makes us sick.

Friendship was a thing of extraordinary value, ever since it had become clear to both of them that lovers never lasted, and that families were the traps you walked into on major holidays and emerged from the next day, stuffed with carbohydrates and seething.

Refined carbohydrates are easy to become addicted to and overeat precisely because there are no natural satiety hormones for refined carbs. The reason, of course, is that refined carbohydrates are not natural foods but are highly processed. Their toxicity lies in that processing. p101

Worrying about your book’s marketing plan when you haven’t even finished writing the book is a noble obstacle. Weighing grams of carbohydrates when you haven’t exercised a single minute all month is a noble obstacle.

By the yard it's hard, but inch by inch, anything's a cinch A journey of a thousand leagues begins with a single step In addition, to keep your energy levels at their highest, be careful about what you eat. Start the day with a high protein, low fat and low carbohydrate breakfast. Eat saladswith fish or chicken at lunch. Avoid sugar, salt, white flour products or deserts. Avoid soft drinks and candy bars or pastries. Feed yourself as you would feed a world class athlete before a competition, because in many respects, that’s what you are before starting work each day

In other words, the science itself makes clear that hormones, enzymes, and growth factors regulate our fat tissue, just as they do everything else in the human body, and that we do not get fat because we overeat; we get fat because the carbohydrates in our diet make us fat. The science tells us that obesity is ultimately the result of a hormonal imbalance, not a caloric one—specifically, the stimulation of insulin secretion caused by eating easily digestible, carbohydrate-rich foods: refined carbohydrates, including flour and cereal grains, starchy vegetables such as potatoes, and sugars, like sucrose (table sugar) and high-fructose corn syrup. These carbohydrates literally make us fat, and by driving us to accumulate fat, they make us hungrier and they make us sedentary. This is the fundamental reality of why we fatten, and if we’re to get lean and stay lean we’ll have to understand and accept it, and, perhaps more important, our doctors are going to have to understand and acknowledge it, too.

No such ambiguity existed about sugar consumption. “We now eat in two weeks the amount of sugar our ancestors of 200 years ago ate in a whole year,” as the University of London nutritionist John Yudkin wrote in 1963 of the situation in England. “Sugar provides about 20 percent of our total intake of calories and nearly half of our carbohydrate.

After a stressful event, we often crave comfort food. Our body is calling for more glucose and simple carbohydrates and fat... And in modern life, people tend to have fewer friends and less support, because there's no tribe. Being alone is not good for the brain.

Some people who have been working out regularly for months or even years are still out of shape because the number of cheat days they have in a week exceeds six.

more the sort of thirty-nine-year-old whose daily consumption of cheese and carbohydrates was more likely to be classified medically as a cry for help rather than a diet.

Hmph,” Jackie said, and put down her paper to hold out her hand for the muffin; breakfast meeting or not, she had a weakness for freebies and carbohydrates.

Diabetics are commonly obese because excess carbohydrates get stored as fat, not because they eat too much fat.

Vulnerability in my mind was akin to carbohydrates: I wasn't willing to go there unless it was alcohol-induced.

1.Stop putting sugar in (low-carbohydrate diets, intermittent fasting). 2.Burn remaining sugar off (intermittent fasting).

Judge Walter Henderson, better known as Hatchet Henderson, is a large, imposing hulk of a man who stays in shape by adhering to a no-carbohydrate, no-fat, all-lawyer diet. Open and Shut, 2003

It’s the combination of fat and a relatively high intake of carbohydrates—particularly refined ones—that can become a deadly recipe for obesity, diabetes, cardiovascular disease, and a host of other ills.

Carbohydrate density is simple to calculate -- just divide the quantity of carbohydrate in food by the weight of the food. The more carbs packed into a given gram of food, the higher its carbohydrate density.

The AHA even rode the profit wave of refined carbohydrates from the 1990s onward by charging a hefty fee for the privilege of putting the AHA’s “Heart Healthy” check mark on products, with the label ending up on some dubious candidates, such as Kellogg’s Frosted Flakes, Fruity Marshmallow Krispies, and low-fat Pop-Tarts.

Thanks to this availability of suitable wild mammals and plants, early peoples of the Fertile Crescent could quickly assemble a potent and balanced biological package for intensive food production. That package comprised three cereals, as the main carbohydrate sources; four pulses, with 20—25 percent protein, and four domestic animals, as the main protein sources, supplemented by the generous protein content of wheat; and flax as a source of fiber and oil (termed linseed oil: flax seeds are about 40 percent oil). Eventually, thousands of years after the beginnings of animal domestication and food production, the animals also began to be used for milk, wool, plowing, and transport. Thus, the crops and animals of the Fertile Crescent's first farmers came to meet humanity's basic economic needs: carbohydrate, protein, fat, clothing, traction, and transport.

Factoid: Within the class of nutrients called ‘carbohydrates’, there is no molecule that is essential for human health or well-being. This does not mean that blood sugar is completely unimportant, but rather that blood sugar can be well-maintained via metabolic processes such as gluconeogenesis without dietary carbohydrates in the keto-adapted human.

Originally, the atoms of carbon from which we’re made were floating in the air, part of a carbon dioxide molecule. The only way to recruit these carbon atoms for the molecules necessary to support life—the carbohydrates, amino acids, proteins, and lipids—is by means of photosynthesis. Using sunlight as a catalyst the green cells of plants combine carbon atoms taken from the air with water and elements drawn from the soil to form the simple organic compounds that stand at the base of every food chain. It is more than a figure of speech to say that plants create life out of thin air.

In a modern twist to the classic overeating experiments, Feltham decided that he would eat 5794 calories per day and document his weight gain. But the diet he chose was not a random 5794 calories. He followed a low-carbohydrate, high-fat diet of natural foods for twenty-one days. Feltham believed, based on clinical experience, that refined carbohydrates, not total calories, caused weight gain. The macronutrient breakdown of his diet was 10 percent carbohydrate, 53 percent fat and 37 percent protein. Standard calorie calculations predicted a weight gain of about 16 pounds (7.3 kilograms). Actual weight gain, however, was only about 2.8 pounds (1.3 kilograms). Even more interesting, he dropped more than 1 inch (2.5 centimeters) from his waist measurement. He gained weight, but it was lean mass.

The three irrefutable facts about health and foods are these: Vegetables, beans, seeds, fruits, and nuts are good for you. Excessive amounts of meat or animal products cause disease. Eliminating refined carbohydrates will aid in sustainable weight loss and overall health.

That's why the recent popularity of juicing (the removal of fiber from fruits to make easy-to-drink juices) has been a disaster. Juicing simply removes a primary control rod (i.e., fiber) from the carbohydrate, meaning that the carbohydrate enters the bloodstream too fast.

When you get famous, dinner isn’t food anymore; it’s twenty ounces of protein, ten ounces of carbohydrates, salt-free, fat-free, sugar-free fuel. This is a meal every two hours, six times a day. Eating isn’t about eating anymore. It’s about protein assimilation. It’s about cellular rejuvenation cream. Washing is about exfoliation. What used to be breathing is respiration. I’d be the first to congratulate anybody if they could do a better job of faking flawless beauty and delivering vague inspiring messages: Calm down. Everyone, breathe deep. Life is good. Be just and kind. Be the love.

The strange collection of bedfellows currently involved in the political movement that I call fructophobia, the attack on sugar, forgot to tell you that sugar is a carbohydrate. If you cut out sugar and replace it with “healthy” high-grain, high-carbohydrate oatmeal, you are stacking the cards against yourself.

Remember this quotation from Jimmy Moore: “One way to remember that eating carbohydrates leads to an increase in blood and liver fat is to compare it to the French delicacy foie gras, a “fatty liver,” created by force-feeding carbohydrate (corn or, in Roman times, figs) to a goose. The same thing happens in humans.

Too often, our current model of obesity assumes that there is only one single true cause, and that all others are pretenders to the throne. Endless debates ensue. Too many calories cause obesity. No, too many carbohydrates. No, too much saturated fat. No, too much red meat. No, too much processed foods. No, too much high fat dairy. No, too much wheat. No, too much sugar. No, too much highly palatable foods. No, too much eating out. It goes on and on. They are all partially correct.

In case my point here isn’t clear enough, let me restate it: don’t ignore protein. It’s the one macronutrient that is absolutely essential to our goals. There’s no minimum requirement for carbohydrates or fats (in practical terms), but if you shortchange protein, you will most certainly pay a price, particularly as you age.

When I change I change fast. The moon drags the whatever-it-is up from the earth and it goes through me with crazy wriggling impatience. I picture it as an electrical discharge, entering at my soles and racing upwards in haywire detonations that shock the bones and explode the neurons. The magic's dark red, violent, compressed. I get random flashes of mundane memory-- pushing a shopping cart around Met Foods; opening my apartment window; standing on a subway platform; saying to someone, No, that's carbohydrates in the evenings-- intercut with images of the kills; a white male body on an oil-stained warehouse floor; a solitary trailer with a storm lamp burning; a female thigh releasing a dark arc of blood; my clawed hand scooping out a still-hot heart. This is the Curse's neatest trick: one type of memory doesn't destroy the other. It's still you. It's still all you. You wouldn't think you were built to bear such opposites, but you are. You'd think the system would crash, but it doesn't.

The importance of insulin is becoming more well recognized. Unfortunately, some people are writing books that fail to distinguish between simple and complex carbohydrates. They recommend that people minimize intake of carbohydrates and increase intake of protein, even high-fat, high-cholesterol animal proteins, which is most unwise.

To any woman out there who is fed up with trying the same thing over and over, I offer this suggestion. Instead of getting back on the treadmill “one more time,” try this. Alter your diet so that you eat no grain-based carbohydrate: no flour, no sugar, no bread, no pasta, and no high-fructose corn syrup. Then go to the gym and perform a workout of leg press, pull down, chest press, row and overhead press. Lift slowly and smoothly but with as much effort as possible. Go to complete fatigue, or as close to it as you can tolerate. Work out once, or at most, twice a week. Make sure your workouts last no longer than 20 minutes. Then sit back and watch what happens. —Doug McGuff, MD

Fatty liver is a completely reversible process. Emptying the liver of its surplus glucose and dropping insulin levels returns the liver to normal. Hyperinsulinemia drives DNL, which is the primary determinant of fatty liver disease. Normalizing insulin levels reverses the fatty liver. Refined carbohydrates, which cause large increases in insulin, are far more sinister than dietary fat. High carbohydrate intake can increase DNL tenfold, whereas high fat consumption, with correspondingly low carbohydrate intake, does not change hepatic fat production

Just as the human body requires three macronutrients (protein, carbohydrates, and fat) to run properly, Ryan and Deci proposed the human psyche needs three things to flourish: autonomy, competence, and relatedness. When the body is starved, it elicits hunger pangs; when the psyche is undernourished, it produces anxiety, restlessness, and other symptoms that something is missing.

The next thing I ask about is breakfast. I counsel my clients to eat a fat and protein-heavy breakfast as soon as possible after they awaken (no simple carbohydrates, no sugars, as they are digested too rapidly, and produce a blood-sugar spike and rapid dip). This is because anxious and depressed people are already stressed, particularly if their lives have not been under control for a good while.

There is a neat economic explanation for the sexual division of labour in hunter-gatherers. In terms of nutrition, women generally collect dependable, staple carbohydrates whereas men fetch precious protein. Combine the two – predictable calories from women and occasional protein from men – and you get the best of both worlds. At the cost of some extra work, women get to eat some good protein without having to chase it; men get to know where the next meal is coming from if they fail to kill a deer. That very fact makes it easier for them to spend more time chasing deer and so makes it more likely they will catch one. Everybody gains – gains from trade. It is as if the species now has two brains and two stores of knowledge instead of one – a brain that learns about hunting and a brain that learns about gathering.

He studied the composition of food-stuffs, and knew exactly how many proteids and carbohydrates his body needed; and by scientific chewing he said that he tripled the value of all he ate, so that it cost him eleven cents a day. About the first of July he would leave Chicago for his vacation, on foot; and when he struck the harvest fields he would set to work for two dollars and a half a day, and come home when he had another year's supply—a hundred and twenty-five dollars. That was the nearest approach to independence a man could make "under capitalism," he explained; he would never marry, for no sane man would allow himself to fall in love until after the revolution.

To understand why carbohydrates are the instrument of death, we need just a little science. Only recently have science and medicine begun to acknowledge a condition called chronic hyperinsulinemia. That's the term for chronic high insulin made in your own body. This can only occur when you chronically consume carbohydrates. You could never chronically consume carbohydrates in nature. Trees and plants fruit only in one season and flower in the other.

A man comes to Mozart and wants to become a composer.  Mozart says that they have to study theory for a couple of years, that they should study orchestration and become proficient at the piano, and goes on like this.  Finally, the man says “but you wrote your first symphony when you were 8 years old.”  Mozart says “Yes, but I didn’t ask anybody.

For comparison, you could eat 2 cups of non-starchy vegetables (such as broccoli, cauliflower, zucchini, etc) to equal the carbohydrates in only ½ cup of cooked rice; or 10 cups of green, leafy vegetables (lettuce, spinach, kale, etc.)!

Eating in our time has gotten complicated — needlessly so, in my opinion. I will get to the “needlessly” part in a moment, but consider first the complexity that now attends this most basic of creaturely activities. Most of us have come to rely on experts of one kind or another to tell us how to eat — doctors and diet books, media accounts of the latest findings in nutritional science, government advisories and food pyramids, the proliferating health claims on food packages. We may not always heed these experts’ advice, but their voices are in our heads every time we order from a menu or wheel down the aisle in the supermarket. Also in our heads today resides an astonishing amount of biochemistry. How odd is it that everybody now has at least a passing acquaintance with words like “antioxidant,” “saturated fat,” “omega-3 fatty acids,” “carbohydrates,” “polyphenols,” “folic acid,” “gluten,” and “probiotics”? It’s gotten to the point where we don’t see foods anymore but instead look right through them to the nutrients (good and bad) they contain, and of course to the calories — all these invisible qualities in our food that, properly understood, supposedly hold the secret to eating well.

The science tells us that obesity is ultimately the result of a hormonal imbalance, not a caloric one—specifically, the stimulation of insulin secretion caused by eating easily digestible, carbohydrate-rich foods: refined carbohydrates, including flour and cereal grains, starchy vegetables such as potatoes, and sugars, like sucrose (table sugar) and high-fructose corn syrup. These carbohydrates literally make us fat, and by driving us to accumulate fat, they make us hungrier and they make us sedentary.

Over the past fifteen years, the iconoclastic mathematician Irakli Loladze has isolated a dramatic effect of carbon dioxide on human nutrition unanticipated by plant physiologists: it can make plants bigger, but those bigger plants are less nutritious. “Every leaf and every grass blade on earth makes more and more sugars as CO2 levels keep rising,” Loladze told Politico, in a story about his work headlined “The Great Nutrient Collapse.” “We are witnessing the greatest injection of carbohydrates into the biosphere in human history—[an] injection that dilutes other nutrients in our food supply.” Since 1950, much of the good stuff in the plants we grow—protein, calcium, iron, vitamin C, to name just four—has declined by as much as one-third, a landmark 2004 study showed. Everything is becoming more like junk food. Even the protein content of bee pollen has dropped by a third. The problem has gotten worse as carbon concentrations have gotten worse. Recently, researchers estimated that by 2050 as many as 150 million people in the developing world will be at risk of protein deficiency as the result of nutrient collapse, since so many of the world’s poor depend on crops, rather than animal meat, for protein; 138 million could suffer from a deficiency of zinc, essential to healthy pregnancies; and 1.4 billion could face a dramatic decline in dietary iron—pointing to a possible epidemic of anemia. In 2018, a team led by Chunwu Zhu looked at the protein content of eighteen different strains of rice, the staple crop for more than 2 billion people, and found that more carbon dioxide in the air produced nutritional declines across the board—drops in protein content, as well as in iron, zinc, and vitamins B1, B2, B5, and B9. Really everything but vitamin E. Overall, the researchers found that, acting just through that single crop, rice, carbon emissions could imperil the health of 600 million people. In previous centuries, empires were built on that crop. Climate change promises another, an empire of hunger, erected among the world’s poor.

The Mongols consumed a steady diet of meat, milk, yogurt, and other dairy products, and they fought men who lived on gruel made from various grains. The grain diet of the peasant warriors stunted their bones, rotted their teeth, and left them weak and prone to disease. In contrast, the poorest Mongol soldier ate mostly protein, thereby giving him strong teeth and bones. Unlike the Jurched soldiers, who were dependent on a heavy carbohydrate diet, the Mongols could more easily go a day or two without food. Traditional

I believe that nature is wise, and that we all have deep instincts within us that can provide the wisdom to know when to eat, what to eat, and when to stop eating. Everyone has and needs these primal instincts. The Warrior Diet allows you to make changes, to binge on carbohydrates or fatty foods like nuts, and still be fine. Other diets don’t allow this freedom. I believe that feeling free should be a part of your life. By introducing you to the Warrior Diet, I hope to relay how this sense of freedom will enrich your life in many ways.

B1 to harvest energy from glucose, the end result of digesting carbohydrates. Brain cells especially rely on glucose for energy, since other sugars cannot cross the blood-brain barrier. The brain also needs thiamine to make myelin sheaths and to build certain neurotransmitters.

The problem isn't just that some people are overfed and others are underfed, lacking enough basic calories to ward off gnawing hunger (though that still remains a real and brutal problem). The new difficulty is that billions of people across the globe are simultaneously overfed and undernourished: rich in calories but poor in nutrients. Our new global diet is replete with sugar and refined carbohydrates yet lacking in crucial micronutrients such as iron and trace vitamins. Malnutrition is no longer just about hunger and stunting; it is also about obesity.

maintain muscle and other protein-containing tissues. But when you observe a human over a number of weeks of adaptation to a low carbohydrate diet, most of this initial inefficiency in protein use goes away[27]. Thus, once you are keto-adapted, your body’s need for protein isn’t much higher than during a ‘balanced diet’. This is a key fact in our understanding that low carbohydrate diets used in the long term do not need to be particularly high in protein. All the protein we eat (with the exception of stuff that is rubbed or cut off, like skin, hair, and nails) eventually gets burned for energy, yielding 4 Calories per gram. And you can’t “push” your body to build muscle by eating extra protein – muscle is built up under the stimulus of exercise (or illicit pharmaceuticals) as long as adequate protein is available at the time. No one has ever shown

Pear and Arugula Salad Although it sounds like a weird combination at first, this salad is delicious. It combines the pears with arugula and walnuts and the final result is rich and filling.   Time: 20 minutes Servings: 4   Ingredients: ·       1 pound arugula ·       2 pears, sliced ·       ½ lemon, juiced ·       1 teaspoon honey ·       1 teaspoon apple cider vinegar ·       1 tablespoon Dijon mustard ·       Salt and pepper to taste ·       ¼ cup walnuts, chopped   Directions: 1     Place the arugula on a platter. Arrange the pear slices over the arugula. 2     In a small glass jar, mix the lemon juice, honey, vinegar and mustard. Add salt and pepper to taste and cover the jar with a lid. 3     Shake well then drizzle the dressing over the salad. 4     Top with walnuts and serve immediately.   Nutritional information per serving Calories: 145 Fat: 5.7g Protein: 5.4g Carbohydrates: 22.8g

Beans contain both insoluble and soluble fiber and are very high in resistant starch. While the benefits of fiber are well-known, resistant starch is proving to be another highly desirable dietary component. Although it is technically a starch, it acts more like fiber during digestion. Typically, starches found in carbohydrate-rich foods are broken down into glucose during digestion, and the body uses that glucose as energy. Much like fiber, resistant starch “resists” digestion and passes through the small intestine without being digested. Because of this, some researchers classify resistant starch as a third type of fiber.

This is not a diet book, because it’s not a diet we’re discussing. Once you accept the fact that carbohydrates—not overeating or a sedentary life—will make you fat, then the idea of “going on a diet” to lose weight, or what the health experts would call a “dietary treatment for obesity,” no longer holds any real meaning.

Feeling Faint Issue: I’m happy losing weight with a low carbohydrate diet, but I’m always tired, get light headed when I stand up, and if I exercise for more than 10 minutes I feel like I’m going to pass out. Response: Congratulations on your weight loss success, and with just a small adjustment to your diet, you can say goodbye to your weakness and fatigue. The solution is salt…a bit more salt to be specific. This may sound like we’re crazy when many experts argue that we should all eat less salt, however these are the same experts who tell us that eating lots of carbohydrates and sugar is OK. But what they don’t tell you is that your body functions very differently when you are keto-adapted. When you restrict carbs for a week or two, your kidneys switch from retaining salt to rapidly excreting it, along with a fair amount of stored water. This salt and water loss explains why many people experience rapid weight loss in the first couple of weeks on a low carbohydrate diet. Ridding your body of this excess salt and water is a good thing, but only up to a point. After that, if you don’t replace some of the ongoing sodium excretion, the associated water loss can compromise your circulation The end result is lightheadedness when you stand up quickly or fatigue if you exercise enough to get ‘warmed up’. Other common side effects of carbohydrate restriction that go away with a pinch of added salt include headache and constipation; and over the long term it also helps the body maintain its muscles. The best solution is to include 1 or 2 cups of bouillon or broth in your daily schedule. This adds only 1-2 grams of sodium to your daily intake, and your ketoadapted metabolism insures that you pass it right on through within a matter of hours (allaying any fears you might have of salt buildup in your system). This rapid clearance also means that on days that you exercise, take one dose of broth or bouillon within the hour before you start.

Because the insulin level in the bloodstream is determined primarily by the carbohydrates that are consumed—their quantity and quality, as I’ll discuss—it’s those carbohydrates that ultimately determine how much fat we accumulate. Here’s the chain of events: 1.  You think about eating a meal containing carbohydrates. 2. You begin secreting insulin. 3. The insulin signals the fat cells to shut down the release of fatty acids (by inhibiting HSL) and take up more fatty acids (via LPL) from the circulation. 4. You start to get hungry, or hungrier. 5. You begin eating. 6. You secrete more insulin. 7. The carbohydrates are digested and enter the circulation as glucose, causing blood sugar levels to rise.§ 8. You secrete still more insulin. 9. Fat from the diet is stored as triglycerides in the fat cells, as are some of the carbohydrates that are converted into fat in the liver. 10.  The fat cells get fatter, and so do you. 11.  The fat stays in the fat cells until the insulin level drops. If

So, if people in Asia or Africa who eat lots of carbohydrates have very little diabetes, and if the disease becomes more and more common as carbohydrates are excluded from the diet, researchers have had to conclude that a high-carbohydrate diet is not the cause of the disease. In fact, the culprit seems to be lurking in our Western diets.

Eat carbohydrates and blood sugar rises. Every first-year medical student knows this, every nurse or diabetes educator knows this, every person with diabetes who performs finger-stick blood sugars before and after meals knows this. Eat any food with more than just a few grams of carbohydrates and blood sugar will rise; the more carbohydrates you eat, the higher blood sugar will rise. Everyone also knows that foods like butter do not raise blood sugar, nor will a fatty cut of meat, olives, green bell peppers, broccoli, or chicken liver. And since the 1980s, when the sharp upward climb in type 2 diabetes (and obesity) began, the only component of diet that has increased is carbohydrates, not fat or proteins.4

Like most such tasks, cooking vegetables involves investing large amounts of time in deep thought and procrastination and a relatively small amount of time actually doing the job.

Since the 1970s, we have successfully increased our fruits and vegetables by 17 percent, our grains by 29 percent, and reduced the amount of fat we eat from 43 percent to 33 percent of calories or less. The share of those fats that are saturated has also declined, according to the government’s own data. (In these years, Americans also began exercising more.) Cutting back on fat has clearly meant eating more carbohydrates such as grains, rice, pasta, and fruit. A breakfast without eggs and bacon, for instance, is usually one of cereal or oatmeal; low-fat yogurt, a common breakfast choice, is higher in carbohydrates than the whole-fat version, because removing fat from foods nearly always requires adding carbohydrate-based “fat replacers” to make up for lost texture.

What I tried to make clear in Good Calories, Bad Calories was that nutrition and obesity research lost its way after the Second World War with the evaporation of the European community of scientists and physicians that did pioneering work in those disciplines. It has since resisted all attempts to correct it. As a result, the individuals involved in this research have not only wasted decades of time, and effort, and money but have done incalculable damage along the way. Their beliefs have remained imperious to an ever-growing body of evidence that refutes them while being embraced by public-health authorities and translated into precisely the wrong advice about what to eat and, more important, what not to eat if we want to maintain a healthy weight and live a long and healthy life.

So let’s consider an alternative diet, say 1200 kcal consisting of 30% protein, 15% carbs (i.e., 180 kcal or 45 grams), and 55% fat. After a week or two of getting adapted (during which you may experience some of the fuel limitation symptoms discussed above), your serum ketones rise up in the range (1-2 millimolar) where they meet at least half of the brain’s fuel supply. Now if you go for that 5 mile run, almost all of your body’s muscle fuel comes from fat, leaving your dietary carb intake plus gluconeogenesis from protein to meet the minor fraction of your brain’s energy need not provided from ketones. And, oh yes, after your run while on the low carb diet, your ketone levels actually go up a bit (not dangerously so), further improving fuel flow to your brain. So what does this mean for the rest of us who are not compulsive runners? Well, this illustrates that the keto-adapted state allows your body more flexibility in meeting its critical organ energy needs than a ‘balanced’ but energy-restricted diet. And in particular, this also means that your brain is a “carbohydrate dependent organ” (as claimed by the USDA Dietary Guidelines Advisory Committee as noted in Chapter 3) ONLY when you are eating a high carbohydrate diet. When carbohydrate is restricted as in the example above, your body’s appropriate production of ketones frees the brain from this supposed state of ‘carbohydrate dependency’. And because exercise stimulates ketone production, your brain’s fuel supply is better supported during and after intense exercise when on a low carbohydrate diet than when your carbohydrate intake is high (see below).

The authorities who insist that abstaining from carbohydrates is an unsustainable lifestyle once again typically do so from the perspective of lean people whose primary fuel happens to be carbohydrates and whose bodies can tolerate carbohydrates without accumulating excess fat. From their perspective, a program that requires living without carbohydrates appears doomed to fail. Why would anyone do it, if another way existed that allowed for the occasional consumption of cinnamon buns and pasta (in moderation, not too much)? But for many of us, there may be no other way. Lean folks aren’t like us. They don’t get fat when they eat carbohydrates; they may not hunger for them just by thinking about them. They have a choice to live with carbohydrates or not. We don’t. Not if we want to be lean and as healthy as we can be.

Values of TG/HDL-C over 3.5 indicate that you probably have pattern B with a predominance of small LDL particles, and a ratio this high indicates there’s a good chance you may also have insulin resistance[55].

Sitting here in my lab, I can imagine you scratching your head again: Dr. Panda, what’s the big deal? Aren’t we talking about just a few ounces of fat gain after a late-night snack? Won’t my metabolic rhythm come back the next day? Actually, it’s worse than you think. It is hard enough for the body to monitor hormones, genes, and clocks for someone with a strict eating routine. But when eating occurs at random times throughout the day and night, the fat-making process stays on all the time. At the same time, glucose created from digested carbohydrates floods our blood and the liver becomes inefficient in its ability to absorb glucose. If this continues for a few days, blood glucose continues to rise and reaches the danger zone of prediabetes or diabetes. So, if you’ve wondered why diets haven’t worked for you before, timing might be the reason. Even if you were diligently exercising; counting calories; avoiding fats, carbs, and sweets; and piling on the protein, it’s quite likely that you weren’t respecting your circadian clocks. If you eat late at night or start breakfast at a wildly different time each morning, you are constantly throwing your body out of sync. Don’t worry, the fix is equally simple: Just set an eating routine and stick to it. Timing is everything.

It is for such reasons that I always ask my clinical clients first about sleep. Do they wake up in the morning at approximately the time the typical person wakes up, and at the same time every day? If the answer is no, fixing that is the first thing I recommend. It doesn’t matter so much if they go to bed at the same time each evening, but waking up at a consistent hour is a necessity. Anxiety and depression cannot be easily treated if the sufferer has unpredictable daily routines. The systems that mediate negative emotion are tightly tied to the properly cyclical circadian rhythms. The next thing I ask about is breakfast. I counsel my clients to eat a fat and protein-heavy breakfast as soon as possible after they awaken (no simple carbohydrates, no sugars, as they are digested too rapidly, and produce a blood-sugar spike and rapid dip). This is because anxious and depressed people are already stressed, particularly if their lives have not been under control for a good while. Their bodies are therefore primed to hypersecrete insulin, if they engage in any complex or demanding activity. If they do so after fasting all night and before eating, the excess insulin in their bloodstream will mop up all their blood sugar. Then they become hypoglycemic and psych​ophys​iologi​cally unstable.

Simple carbohydrates such as sponge cake, rice, or pasta make it through to the small intestine pretty quickly. There, they are digested and rapidly cause an increase in the levels of sugar in our blood. The doorman detains proteins and fats in the stomach for considerably longer. A piece of steak may easily be churned about for six hours before all of it has disappeared into the small intestine. This explains why we often fancy a sweet dessert after eating meat or fatty, fried foods. Our blood sugar levels are impatient and want to rise quickly, and dessert provides a quick blood sugar fix. Meals rich in carbohydrates may perk us up more quickly, but they do not keep us feeling full for as long as meaty or fatty meals. Small Intestine When the mini-morsels reach the small intestine, the real process of digestion begins. As it passes through this tube, the motley cake mush will almost completely disappear into its walls—a bit like Harry Potter on Platform 9¾. The small intestine pluckily pounces on the piece of cake. It squeezes it, hashes it up from all sides, wiggles its villi in what we might now call the cake chyme, and when it is thoroughly mixed, moves it on down the digestive line. Under the microscope we can see that even the microvilli help it along! They move up and down like tiny trampling feet.

Carbohydrates are not required in a healthy human diet. Another way to say this (as proponents of carbohydrate restriction have) is that there is no such thing as an essential carbohydrate. Nutritionists will say that 120 to 130 grams of carbohydrates are required in a healthy diet, but this is because they confuse what the brain and central nervous system will burn for fuel when diets are carbohydrate rich—120 to 130 grams daily—with what we actually have to eat. If there are no carbohydrates in the diet, the brain and central nervous system will run on molecules called “ketones.” These are synthesized in the liver from the fat we eat and from fatty acids, mobilized from the fat tissue because we’re not eating carbohydrates and insulin levels are low, and even from some amino acids. With no carbohydrates in the diet, ketones will provide roughly three-quarters of the energy that our brains use. And this is why severely carbohydrate-restricted diets are known as “ketogenic” diets. The rest of the energy required will come from glycerol, which is also being released from the fat tissue when the triglycerides are broken down into their component parts, and from glucose synthesized in the liver from the amino acids in protein. Because a diet that doesn’t include fattening carbohydrates will still include plenty of fat and protein, there will be no shortage of fuel for the brain.

controlling insulin levels adequately such that serum insulin levels remain low. In this way, hormone-sensitive lipase is easier to activate, making mobilized bodyfat the body’s primary energy source preferentially over other sources. This state can be achieved through a diet that is relatively restricted in carbohydrates, but one will have more dietary latitude if, in concert with going easy on the carbohydrates, one engages in the performance of high-intensity exercise.

Your body can pack about 400 grams (14 ounces) of glycogen into liver and muscle cells. A gram of carbohydrates — including glucose — has four calories. If you add up all the glucose stored in glycogen to the small amount of glucose in your cells and blood, it equals about 1,800 calories of energy. If your diet provides more carbohydrates than you need to produce this amount of stored calories in the form of glucose and glycogen in your cells, blood, muscles, and liver, the excess will be converted to fat. And that’s how

In 1979, researchers at the University of Kentucky studied 20 men with type 2 diabetes, all of whom had been taking an average of 26 units of insulin per day. The experimental diet included plenty of vegetables, fruits, whole grains, and beans, so it was high in fiber and carbohydrate. The diet was nearly vegetarian, with very little animal fat—in fact, very little fat of any kind. After just 16 days on the program, more than half of the men were able to stop taking insulin entirely, and their blood sugar levels were lower than before.4

I imagine a hierarchy of happiness; first purchased in the 1970s, a couple would sit here, dining on meals cooked from brand-new recipe books, eating and drinking from wedding china like proper grown-ups. They’d move to the suburbs after a couple of years; the table, too small to accommodate their growing family, passes on to a cousin newly graduated and furnishing his first flat on a budget. After a few years, he moves in with his partner and rents the place out. For a decade, tenants eat here, a whole procession of them, young people mainly, sad and happy, sometimes alone, sometimes with friends, lovers. They’d serve fast food here to fill a gap, or five stylish courses to seduce, carbohydrates before a run and chocolate pudding for broken hearts. Eventually, the cousin sells up and the house clearance people take the table away. It languishes in a warehouse, spiders spinning silk inside its unfashionable rounded corners, bluebottles laying eggs in the rough splinters. It’s given to another charity. They gave it to me, unloved, unwanted, irreparably damaged. Also the table.

A person breathes in nearly 2 pounds of oxygen a day, so that's the daily requirement for about ten thousand people. Every walk in the forest is like taking a shower in oxygen. But only during the day. Trees manufacture large amounts of carbohydrates not only to lay them down as wood but also to satisfy their hunger. Trees use carbohydrates as fuel, just as we do, and when they do, they convert sugar into energy and carbon dioxide. During the day, this doesn't affect the air much because after all the additions and subtractions, there is still that surplus oxygen I just mentioned. At night, however, the trees don't photosynthesize, and so they don't break down carbon dioxide. Quite the opposite, in fact. In the darkness, it's all about using carbohydrates, burning sugar in the cells' power-generating stations, and releasing carbon dioxide. But don't worry, you won't suffocate if you take a nighttime ramble! A steady movement of air through the forest ensures that all the gases are well mixed at all times, and so the drop in oxygen near the ground is not particularly noticeable.

Because the maximum safe level of protein intake for humans is around 50 percent of total calories, the rest must come from fat, such as blubber, or carbohydrates, such as in fruits and roots. Fat is an excellent source of calories in high-latitude sites like the Arctic or Tierra del Fuego, where sea mammals have evolved thick layers of blubber to protect themselves from the cold. However, fat levels are much lower in the meat of tropical mammals, averaging around 4 percent, and high-fat tissues like marrow and brain are always in limited supply. The critical extra calories for our equatorial ancestors therefore must have come from plants, which are vital for all tropical hunter-gatherers.

Within the first twenty-four hours of sleep deprivation, the blood pressure starts to increase. Not long afterward, the metabolism levels go haywire, giving a person an uncontrollable craving for carbohydrates. The body temperature drops and the immune system gets weaker. If this goes on for too long, there is a good chance that the mind will turn against itself, making a person experience visions and hear phantom sounds akin to a bad acid trip. At the same time, the ability to make simple decisions or recall obvious facts drops off severely. It is a bizarre downward spiral that is all the more peculiar because it can be stopped completely, and all of its effects will vanish, simply by sleeping for a couple of hours.

For years, exercise scientists have been convinced that the only way to increase mitochondrial density is with aerobic endurance training, but recent studies have proved otherwise. Not only is an increase in the size and number of mitochondria a proven adaptation to HIIT, but the mitochondrial benefit of HIIT goes way beyond size and number. For example, all your mitochondria contain oxidative enzymes, such as citrate synthase, malate dehydrogenase, and succinate dehydrogenase. These oxidative enzymes lead to improved metabolic function of your skeletal muscles—particularly by causing more effective fat and carbohydrate breakdown for fuel and also by accelerating energy formation from ATP. So more oxidative enzymes means that you have a higher capacity for going longer and harder. And it turns out that, according to an initial study on the effect of HIIT on oxidative enzymes, there were enormous increases in skeletal muscle oxidative enzymes in seven weeks in subjects who did four to ten thirty-second maximal cycling sprints followed by four minutes of recovery just three days a week. But what about HIIT as opposed to aerobic cardio? Another six-week training study compared the increase in oxidative enzymes that resulted from either: 1. Four to six thirty-second maximal-effort cycling sprints, each followed by four-and-a-half minutes of recovery, performed three days a week (classic HIIT training) or 2. Forty to sixty minutes of steady cycling at 65 percent VO2 max (an easy aerobic intensity) five days a week The levels of oxidative enzymes in the mitochondria in subjects who performed the HIIT program were significantly higher—even though they were training at a fraction of the volume of the aerobic group. How could this favorable endurance adaptation happen with such short periods of exercise? It turns out that the increased mitochondrial density and oxidative-enzyme activity from HIIT are caused by completely different message-signaling pathways than those created by traditional endurance training.

THE POWER OF FIVE These portions contain roughly 5 grams of carbohydrates. Food groups are arranged in the general order in which they should be added. Vegetables 3/4 cup cooked spinach 1/2 cup red peppers 1 medium tomato 2/3 cup cooked broccoli 8 medium asparagus 1 cup cauliflower 1/3 cup chopped onions 1/2 California avocado 2/3 cup summer squash Dairy 5 ounces farmer's cheese or pot cheese 5 ounces mozzarella cheese 1/2 cup cottage cheese 2/3 cup ricotta cheese 1/2 cup heavy cream Nuts and Seeds 1 ounce of: macadamias (approximately ten to twelve nuts) walnuts (approximately fourteen halves) almonds (approximately twenty-four nuts) pecans (approximately thirty-one nuts) hulled sunflower seeds (three tablespoons) roasted shelled peanuts (approximately twenty-six nuts) 1/2 ounce of cashews (approximately nine nuts) Fruits 1/4 cup blueberries 1/4 cup raspberries 1/2 cup strawberries 1/4 cup cantaloupe, honeydew Juices 1/4 cup lemon juice 1/4 cup lime juice 1/2 cup tomato juice Convenience Foods You can select from the variety of convenience foods (bars and shakes are the two most available), but be sure to determine the actual number of digestible carbohydrate in any particular product (see Chapter 8, page 68).

Eat either three regular-size meals a day or four or five smaller meals. Do not skip meals or go more than six waking hours without eating. 2. Eat liberally of combinations of fat and protein in the form of poultry, fish, shellfish, eggs and red meat, as well as of pure, natural fat in the form of butter, mayonnaise, olive oil, safflower, sunflower and other vegetable oils (preferably expeller-pressed or cold-pressed). 3. Eat no more than 20 grams a day of carbohydrate, most of which must come in the form of salad greens and other vegetables. You can eat approximately three cups-loosely packed-of salad, or two cups of salad plus one cup of other vegetables (see the list of acceptable vegetables on page 110). 4. Eat absolutely no fruit, bread, pasta, grains, starchy vegetables or dairy products other than cheese, cream or butter. Do not eat nuts or seeds in the first two weeks. Foods that combine protein and carbohydrates, such as chickpeas, kidney beans and other legumes, are not permitted at this time. 5. Eat nothing that is not on the acceptable foods list. And that means absolutely nothing! Your "just this one taste won't hurt" rationalization is the kiss of failure during this phase of Atkins. 6. Adjust the quantity you eat to suit your appetite, especially as it decreases. When hungry, eat the amount that makes you feel satisfied but not stuffed. When not hungry, eat a small controlled carbohydrate snack to accompany your nutritional supplements. 7. Don't assume any food is low in carbohydrate-instead read labels! Check the carb count (it's on every package) or use the carbohydrate gram counter in this book. 8. Eat out as often as you wish but be on guard for hidden carbs in gravies, sauces and dressings. Gravy is often made with flour or cornstarch, and sugar is sometimes an ingredient in salad dressing. 9. Avoid foods or drinks sweetened with aspartame. Instead, use sucralose or saccharin. Be sure to count each packet of any of these as 1 gram of carbs. 10. Avoid coffee, tea and soft drinks that contain caffeine. Excessive caffeine has been shown to cause low blood sugar, which can make you crave sugar. 11. Drink at least eight 8-ounce glasses of water each day to hydrate your body, avoid constipation and flush out the by-products of burning fat. 12. If you are constipated, mix a tablespoon or more of psyllium husks in a cup or more of water and drink daily. Or mix ground flaxseed into a shake or sprinkle wheat bran on a salad or vegetables.

JUMBO GINGERBREAD NUT MUFFINS Once you try these jumbo-size, nut- and oil-rich muffins, you will appreciate how filling they are. They are made with eggs, coconut oil, almonds, and other nuts and seeds, so they are also very healthy. You can also add a schmear of cream cheese or a bit of unsweetened fruit butter for extra flavor. To fill out a lunch, add a chunk of cheese, some fresh berries or sliced fruit, or an avocado. While walnuts and pumpkin seeds are called for in the recipe to add crunch, you can substitute your choice of nut or seed, such as pecans, pistachios, or sunflower seeds. A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium BRATWURST WITH BELL PEPPERS AND SAUERKRAUT Living in Milwaukee has turned me on to the flavors of German-style bratwurst, but any spicy sausage (such as Italian, chorizo, or andouille) will do just fine in this recipe. The quality of the brat or sausage makes the dish, so choose your favorite. The spices used in various sausages will vary, so I kept the spices and flavors of the sauerkraut mixture light. However, this makes the choice of bratwurst or sausage the crucial component of this dish. You can also add ground coriander, nutmeg, and