High Protein, Low Carbs Vs Calorie Counting
Replies
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ForecasterJason wrote: »
That may be true for the vast majority of cases. But as it's been stated in this thread, there are outliers for whom that isn't the case. Although, I would phrase it to say, "Overconsumption of carbs can result in insulin resistance for some people, independent of weight and exercise". What is too many carbs is going to vary from one person to another.lemurcat12 wrote: »Carbs break down into sugar, your body's only way to process that sugar is by insulin. Which has a lot of health effects and issues.
No.
Well since you said it, let it be truth.
Oh wait, what does Harvard T.H. Chan School of Public Health have to say?When people eat a food containing carbohydrates, the digestive system breaks down the digestible ones into sugar, which enters the blood.- As blood sugar levels rise, the pancreas produces insulin, a hormone that prompts cells to absorb blood sugar for energy or storage.
- As cells absorb blood sugar, levels in the bloodstream begin to fall.
- When this happens, the pancreas start making glucagon, a hormone that signals the liver to start releasing stored sugar.
- This interplay of insulin and glucagon ensure that cells throughout the body, and especially in the brain, have a steady supply of blood sugar.
- Carbohydrate metabolism is important in the development of type 2 diabetes, which occurs when the body can’t make enough insulin or can’t properly use the insulin it makes.
Type 2 diabetes usually develops gradually over a number of years, beginning when muscle and other cells stop responding to insulin. This condition, known as insulin resistance, causes blood sugar and insulin levels to stay high long after eating. Over time, the heavy demands made on the insulin-making cells wears them out, and insulin production eventually stops.
So I know it might be inconvenient to admit you're wrong to such an *kitten*, such as myself. But admit it, you were wrong, all carbohydrates, regardless of complexity, breaks down into sugar/glucose. Sugar in moderate amounts is not inherently harmful, but it does have adverse effects. Carbohydrates thus can lead to making you fat.
Now let me bring that back in, if you're a health freak who watches your caloric intake, exercises, and the only carbohydrates you take in are complex ones, you'll be fine for the most part. But if you're an average American, carbs are an easy thing to remove from your diet to become healthier quicker.
What you have to understand is that @lemurcat12 isnt saying that carbs dont spike insulin, because they do, but rather that you think carbs will automatically become unhealthy. One thing to note, is that protein also produces an insulin response.
In a person without a medical issue, so non diabetic, will be able to regulate insulin. And while insulin does create an anticatabolic environment (lipogenesis or creation of fat), it will cycle back into a catabolic environment (lipolysis) if in a deficit. Essentially, it fluctuates between fat storage and fat burning. If you have greater periods of lipolysis, you will lose fat overall.
One thing to recognize that even in a low carb or ketogenic environment one can gain weight due to an enzyme called hormone sensitive lipase (HSL). HSL helps break down fat but insulin suppresses that. In a low carb environment HSL is suppressed through dietary fat. Overall, the body is a very impressive machine. Its ultimate goal has been and will be to store fat in fear of famine. So thinking that low carb can circumvent that is incorrect.
As it relates to diabetes, i would add this link as part of the discussion.
http://www.hsph.harvard.edu/nutritionsource/diabetes-prevention/
Things to help prevent diabtes:
1. Keeping weight in check and being physically active can help prevent most cases of the disease.
2. Choosing a diet rich in whole grains and healthy fats adds even more protection—skip the refined grains and sugary soda.
3. Limiting red meat and avoiding processed meat — including bacon, hot dogs, and deli meats — can also help lower diabetes risk.
4. Go for healthier protein sources instead, such as nuts, beans, poultry, and fish.
As you can see, it doesn't discuss removing carbs but rather making smarter choices which is what we are here to do and recommend. So a global recommendation of low carb or keto is ridiculous.
I don't understand the need for them to say number 2. I think they should say to choose a diet rich ingreen leafy, nonstarchy vegetables instead. A diet rich in whole grains implies quite a bit of whole grains and whole grains convert to glucose. Glucose is glucose, right? Veggies just seem like a smarter food choice to stress rather than rice, corn, or what many people will think of: whole grain bread.
I base that opinion on what veggies do to my own BG versus what whole grains do to my BG.
I'm another who developed insulin resistance from not just being obese. I was about 0-15lbs over the healthy normal weight BMI over the last 10 years. I took steroids for a year and now regulating BG is a challenge.
Maybe because the research at Harvard would suggest that a diet in whole grains can be beneficial. And whole grains can have a good amount of fiber which is a very beneficial nutrient. On top of that, many whole grains are very low in calories which make it easier to maintain a healthy weight.
Also, comparing your existing IR issues vice someone trying to prevent it, isn't a fair comparison. Your body doesn't use insulin correctly, while someone like myself who is working to get more fit might not have that issue.
But are grains actually beneficial in preventing diabetes as the article stated? Eat more glucose creating foods to help prevet insulin resistance, a health problem where the pancreas appears to be worn out due to over work? Doesn't make sense to me. Advocating eating more veggies, which are lower in calories and often higher in fibre, seems like a better choice for helping to prevent insulin resistance than whole grains would be.
JMO
Eating carbs doesnt cause insulin resistance. Obesity and lack of exercise does.
Now it may be that for someone who is insulin resistant from very high blood sugar after meals, you could say exercise may be able to trump carb consumption if it can bring blood sugar back down very quickly. But that relies on careful timing, not just a matter of meeting the exercise guidelines of 150+ minutes a week.
I have yet to see a link between carb consumption and IR... mean carbs cause IR as opposed to unhealthy weight, lack or exercise or evwn genetics. Again, its people trying to make a link that hasnt been proven to exist, yet.
And no one in this thread has proven otherwise. The only thing brought up in this thread was that those with IR already are at a higher risk of health problems later on.
0 -
Ok. Are you in agreement though that excessively high blood sugar results in IR, and that IR is the main link involved in prediabetes/diabetes?ForecasterJason wrote: »
That may be true for the vast majority of cases. But as it's been stated in this thread, there are outliers for whom that isn't the case. Although, I would phrase it to say, "Overconsumption of carbs can result in insulin resistance for some people, independent of weight and exercise". What is too many carbs is going to vary from one person to another.lemurcat12 wrote: »Carbs break down into sugar, your body's only way to process that sugar is by insulin. Which has a lot of health effects and issues.
No.
Well since you said it, let it be truth.
Oh wait, what does Harvard T.H. Chan School of Public Health have to say?When people eat a food containing carbohydrates, the digestive system breaks down the digestible ones into sugar, which enters the blood.- As blood sugar levels rise, the pancreas produces insulin, a hormone that prompts cells to absorb blood sugar for energy or storage.
- As cells absorb blood sugar, levels in the bloodstream begin to fall.
- When this happens, the pancreas start making glucagon, a hormone that signals the liver to start releasing stored sugar.
- This interplay of insulin and glucagon ensure that cells throughout the body, and especially in the brain, have a steady supply of blood sugar.
- Carbohydrate metabolism is important in the development of type 2 diabetes, which occurs when the body can’t make enough insulin or can’t properly use the insulin it makes.
Type 2 diabetes usually develops gradually over a number of years, beginning when muscle and other cells stop responding to insulin. This condition, known as insulin resistance, causes blood sugar and insulin levels to stay high long after eating. Over time, the heavy demands made on the insulin-making cells wears them out, and insulin production eventually stops.
So I know it might be inconvenient to admit you're wrong to such an *kitten*, such as myself. But admit it, you were wrong, all carbohydrates, regardless of complexity, breaks down into sugar/glucose. Sugar in moderate amounts is not inherently harmful, but it does have adverse effects. Carbohydrates thus can lead to making you fat.
Now let me bring that back in, if you're a health freak who watches your caloric intake, exercises, and the only carbohydrates you take in are complex ones, you'll be fine for the most part. But if you're an average American, carbs are an easy thing to remove from your diet to become healthier quicker.
What you have to understand is that @lemurcat12 isnt saying that carbs dont spike insulin, because they do, but rather that you think carbs will automatically become unhealthy. One thing to note, is that protein also produces an insulin response.
In a person without a medical issue, so non diabetic, will be able to regulate insulin. And while insulin does create an anticatabolic environment (lipogenesis or creation of fat), it will cycle back into a catabolic environment (lipolysis) if in a deficit. Essentially, it fluctuates between fat storage and fat burning. If you have greater periods of lipolysis, you will lose fat overall.
One thing to recognize that even in a low carb or ketogenic environment one can gain weight due to an enzyme called hormone sensitive lipase (HSL). HSL helps break down fat but insulin suppresses that. In a low carb environment HSL is suppressed through dietary fat. Overall, the body is a very impressive machine. Its ultimate goal has been and will be to store fat in fear of famine. So thinking that low carb can circumvent that is incorrect.
As it relates to diabetes, i would add this link as part of the discussion.
http://www.hsph.harvard.edu/nutritionsource/diabetes-prevention/
Things to help prevent diabtes:
1. Keeping weight in check and being physically active can help prevent most cases of the disease.
2. Choosing a diet rich in whole grains and healthy fats adds even more protection—skip the refined grains and sugary soda.
3. Limiting red meat and avoiding processed meat — including bacon, hot dogs, and deli meats — can also help lower diabetes risk.
4. Go for healthier protein sources instead, such as nuts, beans, poultry, and fish.
As you can see, it doesn't discuss removing carbs but rather making smarter choices which is what we are here to do and recommend. So a global recommendation of low carb or keto is ridiculous.
I don't understand the need for them to say number 2. I think they should say to choose a diet rich ingreen leafy, nonstarchy vegetables instead. A diet rich in whole grains implies quite a bit of whole grains and whole grains convert to glucose. Glucose is glucose, right? Veggies just seem like a smarter food choice to stress rather than rice, corn, or what many people will think of: whole grain bread.
I base that opinion on what veggies do to my own BG versus what whole grains do to my BG.
I'm another who developed insulin resistance from not just being obese. I was about 0-15lbs over the healthy normal weight BMI over the last 10 years. I took steroids for a year and now regulating BG is a challenge.
Maybe because the research at Harvard would suggest that a diet in whole grains can be beneficial. And whole grains can have a good amount of fiber which is a very beneficial nutrient. On top of that, many whole grains are very low in calories which make it easier to maintain a healthy weight.
Also, comparing your existing IR issues vice someone trying to prevent it, isn't a fair comparison. Your body doesn't use insulin correctly, while someone like myself who is working to get more fit might not have that issue.
But are grains actually beneficial in preventing diabetes as the article stated? Eat more glucose creating foods to help prevet insulin resistance, a health problem where the pancreas appears to be worn out due to over work? Doesn't make sense to me. Advocating eating more veggies, which are lower in calories and often higher in fibre, seems like a better choice for helping to prevent insulin resistance than whole grains would be.
JMO
Eating carbs doesnt cause insulin resistance. Obesity and lack of exercise does.
Now it may be that for someone who is insulin resistant from very high blood sugar after meals, you could say exercise may be able to trump carb consumption if it can bring blood sugar back down very quickly. But that relies on careful timing, not just a matter of meeting the exercise guidelines of 150+ minutes a week.
I have yet to see a link between carb consumption and IR... mean carbs cause IR as opposed to unhealthy weight, lack or exercise or evwn genetics. Again, its people trying to make a link that hasnt been proven to exist, yet.
And no one in this thread has proven otherwise. The only thing brought up in this thread was that those with IR already are at a higher risk of health problems later on.
0 -
ForecasterJason wrote: »
Ok. Are you in agreement though that excessively high blood sugar results in IR, and that IR is the main link involved in prediabetes/diabetes?ForecasterJason wrote: »
That may be true for the vast majority of cases. But as it's been stated in this thread, there are outliers for whom that isn't the case. Although, I would phrase it to say, "Overconsumption of carbs can result in insulin resistance for some people, independent of weight and exercise". What is too many carbs is going to vary from one person to another.lemurcat12 wrote: »Carbs break down into sugar, your body's only way to process that sugar is by insulin. Which has a lot of health effects and issues.
No.
Well since you said it, let it be truth.
Oh wait, what does Harvard T.H. Chan School of Public Health have to say?When people eat a food containing carbohydrates, the digestive system breaks down the digestible ones into sugar, which enters the blood.- As blood sugar levels rise, the pancreas produces insulin, a hormone that prompts cells to absorb blood sugar for energy or storage.
- As cells absorb blood sugar, levels in the bloodstream begin to fall.
- When this happens, the pancreas start making glucagon, a hormone that signals the liver to start releasing stored sugar.
- This interplay of insulin and glucagon ensure that cells throughout the body, and especially in the brain, have a steady supply of blood sugar.
- Carbohydrate metabolism is important in the development of type 2 diabetes, which occurs when the body can’t make enough insulin or can’t properly use the insulin it makes.
Type 2 diabetes usually develops gradually over a number of years, beginning when muscle and other cells stop responding to insulin. This condition, known as insulin resistance, causes blood sugar and insulin levels to stay high long after eating. Over time, the heavy demands made on the insulin-making cells wears them out, and insulin production eventually stops.
So I know it might be inconvenient to admit you're wrong to such an *kitten*, such as myself. But admit it, you were wrong, all carbohydrates, regardless of complexity, breaks down into sugar/glucose. Sugar in moderate amounts is not inherently harmful, but it does have adverse effects. Carbohydrates thus can lead to making you fat.
Now let me bring that back in, if you're a health freak who watches your caloric intake, exercises, and the only carbohydrates you take in are complex ones, you'll be fine for the most part. But if you're an average American, carbs are an easy thing to remove from your diet to become healthier quicker.
What you have to understand is that @lemurcat12 isnt saying that carbs dont spike insulin, because they do, but rather that you think carbs will automatically become unhealthy. One thing to note, is that protein also produces an insulin response.
In a person without a medical issue, so non diabetic, will be able to regulate insulin. And while insulin does create an anticatabolic environment (lipogenesis or creation of fat), it will cycle back into a catabolic environment (lipolysis) if in a deficit. Essentially, it fluctuates between fat storage and fat burning. If you have greater periods of lipolysis, you will lose fat overall.
One thing to recognize that even in a low carb or ketogenic environment one can gain weight due to an enzyme called hormone sensitive lipase (HSL). HSL helps break down fat but insulin suppresses that. In a low carb environment HSL is suppressed through dietary fat. Overall, the body is a very impressive machine. Its ultimate goal has been and will be to store fat in fear of famine. So thinking that low carb can circumvent that is incorrect.
As it relates to diabetes, i would add this link as part of the discussion.
http://www.hsph.harvard.edu/nutritionsource/diabetes-prevention/
Things to help prevent diabtes:
1. Keeping weight in check and being physically active can help prevent most cases of the disease.
2. Choosing a diet rich in whole grains and healthy fats adds even more protection—skip the refined grains and sugary soda.
3. Limiting red meat and avoiding processed meat — including bacon, hot dogs, and deli meats — can also help lower diabetes risk.
4. Go for healthier protein sources instead, such as nuts, beans, poultry, and fish.
As you can see, it doesn't discuss removing carbs but rather making smarter choices which is what we are here to do and recommend. So a global recommendation of low carb or keto is ridiculous.
I don't understand the need for them to say number 2. I think they should say to choose a diet rich ingreen leafy, nonstarchy vegetables instead. A diet rich in whole grains implies quite a bit of whole grains and whole grains convert to glucose. Glucose is glucose, right? Veggies just seem like a smarter food choice to stress rather than rice, corn, or what many people will think of: whole grain bread.
I base that opinion on what veggies do to my own BG versus what whole grains do to my BG.
I'm another who developed insulin resistance from not just being obese. I was about 0-15lbs over the healthy normal weight BMI over the last 10 years. I took steroids for a year and now regulating BG is a challenge.
Maybe because the research at Harvard would suggest that a diet in whole grains can be beneficial. And whole grains can have a good amount of fiber which is a very beneficial nutrient. On top of that, many whole grains are very low in calories which make it easier to maintain a healthy weight.
Also, comparing your existing IR issues vice someone trying to prevent it, isn't a fair comparison. Your body doesn't use insulin correctly, while someone like myself who is working to get more fit might not have that issue.
But are grains actually beneficial in preventing diabetes as the article stated? Eat more glucose creating foods to help prevet insulin resistance, a health problem where the pancreas appears to be worn out due to over work? Doesn't make sense to me. Advocating eating more veggies, which are lower in calories and often higher in fibre, seems like a better choice for helping to prevent insulin resistance than whole grains would be.
JMO
Eating carbs doesnt cause insulin resistance. Obesity and lack of exercise does.
Now it may be that for someone who is insulin resistant from very high blood sugar after meals, you could say exercise may be able to trump carb consumption if it can bring blood sugar back down very quickly. But that relies on careful timing, not just a matter of meeting the exercise guidelines of 150+ minutes a week.
I have yet to see a link between carb consumption and IR... mean carbs cause IR as opposed to unhealthy weight, lack or exercise or evwn genetics. Again, its people trying to make a link that hasnt been proven to exist, yet.
And no one in this thread has proven otherwise. The only thing brought up in this thread was that those with IR already are at a higher risk of health problems later on.
Not quite, because high blood sugar is a result of IR, rather than a cause. As noted before there are several things currently identified as causes; excessive weight/obesity, metabolic issues such as high blood pressure, high cholesterol and high triglycerides, lack of exercise; steroid use, pregnancy and genetics. Additionally, there are particular factors that increase the chances of developing IR (genetics/familia linkage, over 40, high BMI, and race - particularly, African American, Latino, Asian and Native American).
0 -
I think I see where I was misunderstanding this a bit. I had the link between IR and high blood sugar linked flipped, but I understand now that IR results in high blood sugar as opposed to the other way around. But what I'm trying to understand is how carbs fit into this. Is it accurate to say that since IR results in elevated blood sugar, and generous carb consumption is involved in causing blood sugar to skyrocket in IR individuals, that reducing carbs lowers blood sugar, which would indirectly reduce IR (since high amounts of insulin are needed to deal with the carbs)?ForecasterJason wrote: »
Ok. Are you in agreement though that excessively high blood sugar results in IR, and that IR is the main link involved in prediabetes/diabetes?ForecasterJason wrote: »
That may be true for the vast majority of cases. But as it's been stated in this thread, there are outliers for whom that isn't the case. Although, I would phrase it to say, "Overconsumption of carbs can result in insulin resistance for some people, independent of weight and exercise". What is too many carbs is going to vary from one person to another.lemurcat12 wrote: »Carbs break down into sugar, your body's only way to process that sugar is by insulin. Which has a lot of health effects and issues.
No.
Well since you said it, let it be truth.
Oh wait, what does Harvard T.H. Chan School of Public Health have to say?When people eat a food containing carbohydrates, the digestive system breaks down the digestible ones into sugar, which enters the blood.- As blood sugar levels rise, the pancreas produces insulin, a hormone that prompts cells to absorb blood sugar for energy or storage.
- As cells absorb blood sugar, levels in the bloodstream begin to fall.
- When this happens, the pancreas start making glucagon, a hormone that signals the liver to start releasing stored sugar.
- This interplay of insulin and glucagon ensure that cells throughout the body, and especially in the brain, have a steady supply of blood sugar.
- Carbohydrate metabolism is important in the development of type 2 diabetes, which occurs when the body can’t make enough insulin or can’t properly use the insulin it makes.
Type 2 diabetes usually develops gradually over a number of years, beginning when muscle and other cells stop responding to insulin. This condition, known as insulin resistance, causes blood sugar and insulin levels to stay high long after eating. Over time, the heavy demands made on the insulin-making cells wears them out, and insulin production eventually stops.
So I know it might be inconvenient to admit you're wrong to such an *kitten*, such as myself. But admit it, you were wrong, all carbohydrates, regardless of complexity, breaks down into sugar/glucose. Sugar in moderate amounts is not inherently harmful, but it does have adverse effects. Carbohydrates thus can lead to making you fat.
Now let me bring that back in, if you're a health freak who watches your caloric intake, exercises, and the only carbohydrates you take in are complex ones, you'll be fine for the most part. But if you're an average American, carbs are an easy thing to remove from your diet to become healthier quicker.
What you have to understand is that @lemurcat12 isnt saying that carbs dont spike insulin, because they do, but rather that you think carbs will automatically become unhealthy. One thing to note, is that protein also produces an insulin response.
In a person without a medical issue, so non diabetic, will be able to regulate insulin. And while insulin does create an anticatabolic environment (lipogenesis or creation of fat), it will cycle back into a catabolic environment (lipolysis) if in a deficit. Essentially, it fluctuates between fat storage and fat burning. If you have greater periods of lipolysis, you will lose fat overall.
One thing to recognize that even in a low carb or ketogenic environment one can gain weight due to an enzyme called hormone sensitive lipase (HSL). HSL helps break down fat but insulin suppresses that. In a low carb environment HSL is suppressed through dietary fat. Overall, the body is a very impressive machine. Its ultimate goal has been and will be to store fat in fear of famine. So thinking that low carb can circumvent that is incorrect.
As it relates to diabetes, i would add this link as part of the discussion.
http://www.hsph.harvard.edu/nutritionsource/diabetes-prevention/
Things to help prevent diabtes:
1. Keeping weight in check and being physically active can help prevent most cases of the disease.
2. Choosing a diet rich in whole grains and healthy fats adds even more protection—skip the refined grains and sugary soda.
3. Limiting red meat and avoiding processed meat — including bacon, hot dogs, and deli meats — can also help lower diabetes risk.
4. Go for healthier protein sources instead, such as nuts, beans, poultry, and fish.
As you can see, it doesn't discuss removing carbs but rather making smarter choices which is what we are here to do and recommend. So a global recommendation of low carb or keto is ridiculous.
I don't understand the need for them to say number 2. I think they should say to choose a diet rich ingreen leafy, nonstarchy vegetables instead. A diet rich in whole grains implies quite a bit of whole grains and whole grains convert to glucose. Glucose is glucose, right? Veggies just seem like a smarter food choice to stress rather than rice, corn, or what many people will think of: whole grain bread.
I base that opinion on what veggies do to my own BG versus what whole grains do to my BG.
I'm another who developed insulin resistance from not just being obese. I was about 0-15lbs over the healthy normal weight BMI over the last 10 years. I took steroids for a year and now regulating BG is a challenge.
Maybe because the research at Harvard would suggest that a diet in whole grains can be beneficial. And whole grains can have a good amount of fiber which is a very beneficial nutrient. On top of that, many whole grains are very low in calories which make it easier to maintain a healthy weight.
Also, comparing your existing IR issues vice someone trying to prevent it, isn't a fair comparison. Your body doesn't use insulin correctly, while someone like myself who is working to get more fit might not have that issue.
But are grains actually beneficial in preventing diabetes as the article stated? Eat more glucose creating foods to help prevet insulin resistance, a health problem where the pancreas appears to be worn out due to over work? Doesn't make sense to me. Advocating eating more veggies, which are lower in calories and often higher in fibre, seems like a better choice for helping to prevent insulin resistance than whole grains would be.
JMO
Eating carbs doesnt cause insulin resistance. Obesity and lack of exercise does.
Now it may be that for someone who is insulin resistant from very high blood sugar after meals, you could say exercise may be able to trump carb consumption if it can bring blood sugar back down very quickly. But that relies on careful timing, not just a matter of meeting the exercise guidelines of 150+ minutes a week.
I have yet to see a link between carb consumption and IR... mean carbs cause IR as opposed to unhealthy weight, lack or exercise or evwn genetics. Again, its people trying to make a link that hasnt been proven to exist, yet.
And no one in this thread has proven otherwise. The only thing brought up in this thread was that those with IR already are at a higher risk of health problems later on.
Not quite, because high blood sugar is a result of IR, rather than a cause. As noted before there are several things currently identified as causes; excessive weight/obesity, metabolic issues such as high blood pressure, high cholesterol and high triglycerides, lack of exercise; steroid use, pregnancy and genetics. Additionally, there are particular factors that increase the chances of developing IR (genetics/familia linkage, over 40, high BMI, and race - particularly, African American, Latino, Asian and Native American).
I think what I'm really trying to understand is scientifically how is it that I can dramatically increase my exercise routine, which should have made me much more insulin sensitive, but yet my BG levels increased (and like I mentioned I don't have any excess fat). I realize that other factors that affect BG (such as stress and sleep) may be playing a role, but I have to wonder where I stand from an IR standpoint. I have to wonder is it even possible to say that I am more insulin sensitive as a result of the exercise, but yet my BG went in the opposite direction (probably due to several factors including carb consumption).0 -
I decided to follow up on this, even though I don't personally think water content matters:Debbie_Ferr wrote: »Dear lemurcat12,
Pound for pound, typical protein foods have more water content than typical processed carb foods.
I wasn't talking fruit/veggie carbs.We both know those are not PROCESSED carb foods, and agree those are usually high in water and fiber.
I'm talking Processed carb foods... a few examples are cookies, candies, bleached white flour products, bleached rice, etc. The foods that people readily call 'carbs' (although they should really be called processed carb food).
As noted before, it makes no sense to call a cookie with half of its calories from fat a "carb." Pasta, however, is certainly a "processed carb" (oh, so scary!).
Now, IMO, a lb is a silly amount to look at, so let's look at 100 grams. I will note that 100 grams tends to be 2x a normal serving size of pasta and an actual serving size of steak, so this is distorted.
Pasta, enriched, cooked, with added salt:
Calories: 157; Water: 62 g
Beef, top round steak, separable lean and fat, trimmed to 1/8" fat, cooked, broiled:
Calories: 204; Water: 60 g.0
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