Low carb or Low calorie

senecarr

stevencloser wrote: »

yarwell wrote: »

rabbitjb wrote: »

jikijo wrote: »

I have been on the LCHF/ketogenic diet for 2 months. I have lost 21lbs. My blood sugar levels are so level I no longer take meds for diabetes. So essentially this diet cured my diabetes. And my obesity:) I feel great! I am not hungry. As long as you eat enough fat you will not have to be hungry. The low calorie/low fat diets always fail because people are starving!

Losing weight improved your health markers not your specific way of hitting a calorie defecit

Although of course the evidence shows differential effects based on dietary composition and improvements in blood glucose way faster than can be explained by weight loss :



from http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.516.4496&rep=rep1&type=pdf using calorie deficit with 20% carbohydrate intervention vs 60% in controls. Obese Swedish diabetics. Group followed up in other papers to 44 months.

You are aware that your own graphic showed significant weight Loss in the group that improved their Glucose and barely any weight Loss in the other? Let me guess just from that graphic, calories we're not accounted for and the amounts waren only taken from recall. That about right?

A
group of 16 obese patients with type 2 diabetes was advised on a low-carbohydrate
diet, 1800 kcal for men and 1600 kcal for women, distributed as 20 % carbohydrates,
30 % protein and 50 % fat. Fifteen obese diabetes patients on a high-carbohydrate
diet were control group. Their diet, 1600–1800 kcal for men and 1400–1600
kcal for women, consisted of approximately 60 % carbohydrates, 15 % protein and
25 % fat.

First - Advised: so who knows what these people ate?
Second - Macros are not controlled. One group is high carb, the other is low carb, HIGH PROTEIN. This gives a lot of possible different, more reliable explanations of results.
One effect is protein has higher satiety and the subjects ate less.
Another is protein preservers lean mass, and lean mass, particularly muscle mass, is pretty strong int its ability to alter insulin sensitivity: http://press.endocrine.org/doi/abs/10.1210/jc.2011-0435

Springfield1970

Wheelhouse15 wrote: »

lemurcat12 wrote: »

trjjoy wrote: »

allaboutthefood wrote: »

So whole natural foods are bad and dead flesh is good? I found this and it sounds like they are trying to find a new drug to help people with high cholesterol purge it out. If this article is for real? I will keep looking for this sugar causes cholesterol info. But I really don't think I will find it. http://www.hopkinsmedicine.org/news/media/releases/johns_hopkins_scientists_alter_fat_metabolism_in_animals_to_prevent_most_common_type_of_heart_disease

Do vegans/vegetarians really think that calling meat "dead flesh" will scare omnivores into compliance? That's rather funny because the Afrikaans word for meat is the English equivalent of flesh

Same with Latin and, as a result, some Latin-based languages like Italian and Spanish (carne -- also the derivation for carnivore).

I've also heard that there is an old English joke about animals being English when they are alive and French when they are dead because the words we use for meats in English tend to come from French.

Then there's the French joke when they say the English kill their meat twice.
Once when they slaughter it and again when they cook it.
I think that's quite funny.
My brother lives in France and we eat steak tartare or steak 'bleueu' which is amazing!

Wheelhouse15

nvmomketo wrote: »

bellabonbons wrote: »

I love low carb diets. I feel better and not always hungry. My doctor told me that now they are discovering that low carb is the way to go. I don't remember which heart institute came out with a study but I think it was John Hopkins that fat and cholesterol is not the cause of plaque build up and heart disease. Sugar is.

I am not sure if sugar is the cause of CAD but there definitely appears to be a correlation between carbs and CAD
http://ajcn.nutrition.org/content/80/5/1175.abstract

It appears inflammation may cause a large role in CAD. http://ajcn.nutrition.org/content/83/2/456S.full. For some people sugars or carbohydrates are inflammatory, mainly those with some IR; some with autoimmune diseases benefit too. For those people, reducing carbs and sugars is probably a healthy idea for reducing CAD risk.

ETA Was this the info you saw? http://www.hopkinsmedicine.org/Press_releases/2005/11_15c_05.html. Or this? http://www.hopkinsmedicine.org/news/media/releases/low_carb_higher_fat_diets_add_no_arterial_health_risks_to_obese_people_seeking_to_lose_weight

Eating, in general, is an inflammatory event but it's chronic inflammation that's the issue in so many health issues. If you react to something then it's best to remove it but definitely it's best to get medical advice as well as an RD consultation when possible. CAD is serious business.

Wheelhouse15

EvgeniZyntx wrote: »

nvmomketo wrote: »

bellabonbons wrote: »

I love low carb diets. I feel better and not always hungry. My doctor told me that now they are discovering that low carb is the way to go. I don't remember which heart institute came out with a study but I think it was John Hopkins that fat and cholesterol is not the cause of plaque build up and heart disease. Sugar is.

I am not sure if sugar is the cause of CAD but there definitely appears to be a correlation between carbs and CAD
http://ajcn.nutrition.org/content/80/5/1175.abstract

It appears inflammation may cause a large role in CAD. http://ajcn.nutrition.org/content/83/2/456S.full. For some people sugars or carbohydrates are inflammatory, mainly those with some IR; some with autoimmune diseases benefit too. For those people, reducing carbs and sugars is probably a healthy idea for reducing CAD risk.

ETA Was this the info you saw? http://www.hopkinsmedicine.org/Press_releases/2005/11_15c_05.html. Or this? http://www.hopkinsmedicine.org/news/media/releases/low_carb_higher_fat_diets_add_no_arterial_health_risks_to_obese_people_seeking_to_lose_weight

Not so definitely - always read the studies.

"Carbohydrate intake was positively associated with atherosclerotic progression when replacing saturated fat and monounsaturated fat but not when replacing total fat, polyunsaturated fat, or protein. The association was perhaps stronger among women with lower physical activity, who would be more susceptible to adverse effects of carbohydrates—particularly refined carbohydrate— on HDL cholesterol, triacylglycerols, glucose metabolism, insulin sensitivity, and weight gain.

Funny how physical activity always seems to get left out in so many of these discussions!

Wheelhouse15

Springfield1970 wrote: »

Wheelhouse15 wrote: »

lemurcat12 wrote: »

trjjoy wrote: »

allaboutthefood wrote: »

So whole natural foods are bad and dead flesh is good? I found this and it sounds like they are trying to find a new drug to help people with high cholesterol purge it out. If this article is for real? I will keep looking for this sugar causes cholesterol info. But I really don't think I will find it. http://www.hopkinsmedicine.org/news/media/releases/johns_hopkins_scientists_alter_fat_metabolism_in_animals_to_prevent_most_common_type_of_heart_disease

Do vegans/vegetarians really think that calling meat "dead flesh" will scare omnivores into compliance? That's rather funny because the Afrikaans word for meat is the English equivalent of flesh

Same with Latin and, as a result, some Latin-based languages like Italian and Spanish (carne -- also the derivation for carnivore).

I've also heard that there is an old English joke about animals being English when they are alive and French when they are dead because the words we use for meats in English tend to come from French.

Then there's the French joke when they say the English kill their meat twice.
Once when they slaughter it and again when they cook it.
I think that's quite funny.
My brother lives in France and we eat steak tartare or steak 'bleueu' which is amazing!

Yeah, the French would say that about the English and would be correct. Of course, the French here in Canada would eat just about anything during the early days. They even have meat pies (tourtier) that; although now they are normally pork, beef or veal; were originally anything you could kill and grind up and toss in between layers of dough. French Canadian cuisine is very different!

I've never tried tartare, most I've had is red rare, but the Inuit in the arctic will mix fresh carabou (aka raindeer) meat with snow on the ground and I hear it's rather good.