Thoughts on What a Plastic Surgeon Said About Dieting
Replies
-
I think low protein and excessively low carb could give you loss of lean body mass, severe hypoglycemic episodes.you had better talk to your endocrinologist and dietitian before embarking on any such change.i work as an EMT and observing doctors from close quarters,i feel most surgeons and orthopedics have poor conception of physiological issues outside their area of expertise.
Good luck and take care.0 -
Could he have possibly said low carb OR no meat? I'm pressed to imagine how one would do both simultaneously.
It depends on the definition of low carb. Many say <= 100g per day is low carb, and if you only count net carbs, then it's not too hard to meet that with eating high fiber carbs like nuts, seeds, legumes and vegetables. Vegan protein powder might be a wise addition.0 -
This content has been removed.
-
Yes i understand. Still need to get to 140 and see for myself though right.Sorry, I thought u meant/thought that i was already NOT eating meat. Anyways, no I don't want to recomp. Just lose weight. I was happy with my body at 140lbs before, soooo obviously I will be happy with it again at 140lbs.
That's not necessarily true. Your lean body mass to fat ratio might be completely different now than it was the last time you were at 140 lbs, meaning that you might end up weighing the same amount but not looking the way you did. I would also suggest focusing more on achieving the body you want in terms of measurements/clothing sizes than the number on the scale by focusing on recomp.
^^^ When I exercised and was 19, I looked amazing at 118. When I stopped exercising and turned 22, I needed to be 108 to look the sorta the same that I did at 118 with exercise. Things change!0 -
The plastic surgeon I seen for insulin lipodysthrophy recommended low carb and no meat for weight loss. This I didn't agree with. You can reduce any food group and lose weight. Why not just reduce every food group a little bit to get your calorie deficit. Low carb I think is good (espeically for me T1 diabetic) but low carb to me is just no stupid sugar lol, (like donuts, cakes, chips, candy etc) Just good sugar like fruits and wholegrains and dairy. My carb intake is around 150grams per day.
Do you guys agree or disagree with this, thoughts? Thanks
If you are not that active and about normal size then 100-150 grams of carbs and 100 grams of protein is enough for most people. The rest of the calories in fats.0 -
The plastic surgeon I seen for insulin lipodysthrophy recommended low carb and no meat for weight loss. This I didn't agree with. You can reduce any food group and lose weight. Why not just reduce every food group a little bit to get your calorie deficit. Low carb I think is good (espeically for me T1 diabetic) but low carb to me is just no stupid sugar lol, (like donuts, cakes, chips, candy etc) Just good sugar like fruits and wholegrains and dairy. My carb intake is around 150grams per day.
Do you guys agree or disagree with this, thoughts? Thanks
If you are not that active and about normal size then 100-150 grams of carbs and 100 grams of protein is enough for most people. The rest of the calories in fats.
Thanks. Im active as in 30 min of elliptical 3 times a week and some weight training for 20mins 4 times a week. I also work fulltime job (mostly office though and some retail running) and I cook and clean for myself and a 2-year-old. House must always be clean for me - can't stand mess. lol0 -
O HAI Barbara0
-
O HAI Barbara
Hmmmm, would that be a bad thing? lol0 -
I am a Registered Dietitian, and have worked with diabetic patients for over 12 years. Plastic surgeons, and the majority of doctors don't know squat about nutrition...leave that to us. If you would like to chat one-on-one with me, message me. Meats have zero carbs...everything else is a carbohydrate. What else are you to eat, then?
I had a patient whose primary doc told her to cut out all fruits to lower her blood sugar. He neglected to investigate further what the real cause of her 400's sugar levels were from. #1 she was only checking her glucose 2-3 times per month! #2 she was eating Panda Express (2 entree meal with the orange chicken and Beijing Beef, both of which are breaded and fried and have sweet sauces, plus the side of noodles, PLUS a wonton soup as a side). She was in tears coming to me that she had to give up her delicious fruits. We restructured her food choices and kept all the fruit in, and now her glucose is 115-120 every day. Guess what she cut out?? Panda Express family-sized portions! Magic, presto
0 -
I agree with low carb because it works for me and I like eating fat and protein. I disagree with the no meat though. I like my chicken, beef, turkey and tuna far too much to give it up. Low carb isn't for everyone and that's fine with me.0
-
Umm...that sounds like a question for a registered dietician. Reducing carbs and protein seems dramatic for the average person, including those living with diabetes. It just does not sound sustainable.
Reducing carbs is by far NOT AT ALL "dramatic" for someone with diabetes, it's the best treatment. And the BEST way to PREVENT diabetes. Yeah, that's what I chose to do. Was pre-diabetic, changed my diet, avoided diabetes.
Low carb with no meat is retarded advice. And it's not even possible to do it; at least not while remaining healthy and alive. I think your plastic surgeon just wants to make sure she has a lot of repeat business.0 -
Umm...that sounds like a question for a registered dietician. Reducing carbs and protein seems dramatic for the average person, including those living with diabetes. It just does not sound sustainable.
Reducing carbs is by far NOT AT ALL "dramatic" for someone with diabetes, it's the best treatment. And the BEST way to PREVENT diabetes. Yeah, that's what I chose to do. Was pre-diabetic, changed my diet, avoided diabetes.
Low carb with no meat is retarded advice. And it's not even possible to do it; at least not while remaining healthy and alive. I think your plastic surgeon just wants to make sure she has a lot of repeat business.
Plastic surgeon was a he and he suggested that I NOT have lipo. He turned me away and I am very happy he did!0 -
Low carb makes sense for a diabetic, but why not meat? What are you supposed to eat? Anyway, that does not make sense to me...and I'm just a regular person...not a doctor.0
-
Yeah I don't know. Maybe he just meant low carb and no red meat? Not sure but anyhow!Low carb makes sense for a diabetic, but why not meat? What are you supposed to eat? Anyway, that does not make sense to me...and I'm just a regular person...not a doctor.0 -
^^ TrueDoctors don't really spend a lot of time on nutrition in school. Better to ask someone who specializes in such things. Like us, for example.
As someone in the field (albeit with a different specialty) I have to agree with this. My medical school had ~ 25 hours total of nutrition training, and it was often devoted to the conventional wisdom of the lipid and diet-heart hypotheses. At the time it was what we were taught, and what we believed.
It's still the case for many MD's, regardless of specialty, and might be why he's recommending no meat. Or he might personally be vegetarian/vegan ... you never know. I will say the CDA (Canadian Diabetes Association) does recommend limiting fatty meat - based on bad science, so he may just be going off of what they suggest.
Personally I would never recommending avoiding meat, it's got so many nutrients ... and it's SO tasty. :happy:
FYI, regarding the types of carbs you eat - it doesn't matter if it's 150g of fruit, vegetables and whole grains, or 150g of highly-refined flours/sugars ... All carbohydrate turns to glucose in the bloodstream, albeit at different rates, yes. While certain carbohydrates help avoid high spikes compared to others, the end-result is the same on your HbA1c - ie: for your overall glycemic control.
This is why with Type I diabetes the 'conventional wisdom' to "just count carbs and bolus" doesn't give very good glycemic control overall. Lowering carbohydrate allows for better overall glycemic control, as-well-as less-frequent bouts of hypoglycaemia (since you use less insulin overall.)
More and more physicians of differing specialties are starting to recommend lower CHO targets for their Type I as well as Type II patients now.0 -
Sounds like they're a good person to see if you need to get carved up, if you need pointers regarding food not so much.0
-
^^ TrueDoctors don't really spend a lot of time on nutrition in school. Better to ask someone who specializes in such things. Like us, for example.
As someone in the field (albeit with a different specialty) I have to agree with this. My medical school had ~ 25 hours total of nutrition training, and it was often devoted to the conventional wisdom of the lipid and diet-heart hypotheses. At the time it was what we were taught, and what we believed.
It's still the case for many MD's, regardless of specialty, and might be why he's recommending no meat. Or he might personally be vegetarian/vegan ... you never know. I will say the CDA (Canadian Diabetes Association) does recommend limiting fatty meat - based on bad science, so he may just be going off of what they suggest.
Personally I would never recommending avoiding meat, it's got so many nutrients ... and it's SO tasty. :happy:
FYI, regarding the types of carbs you eat - it doesn't matter if it's 150g of fruit, vegetables and whole grains, or 150g of highly-refined flours/sugars ... All carbohydrate turns to glucose in the bloodstream, albeit at different rates, yes. While certain carbohydrates help avoid high spikes compared to others, the end-result is the same on your HbA1c - ie: for your overall glycemic control.
This is why with Type I diabetes the 'conventional wisdom' to "just count carbs and bolus" doesn't give very good glycemic control overall. Lowering carbohydrate allows for better overall glycemic control, as-well-as less-frequent bouts of hypoglycaemia (since you use less insulin overall.)
More and more physicians of differing specialties are starting to recommend lower CHO targets for their Type I as well as Type II patients now.
Thanks AlbertaBeefy. Your information is always so helpful! You are great!0 -
Yes i understand. Still need to get to 140 and see for myself though right.Sorry, I thought u meant/thought that i was already NOT eating meat. Anyways, no I don't want to recomp. Just lose weight. I was happy with my body at 140lbs before, soooo obviously I will be happy with it again at 140lbs.
That's not necessarily true. Your lean body mass to fat ratio might be completely different now than it was the last time you were at 140 lbs, meaning that you might end up weighing the same amount but not looking the way you did. I would also suggest focusing more on achieving the body you want in terms of measurements/clothing sizes than the number on the scale by focusing on recomp.
^^^ When I exercised and was 19, I looked amazing at 118. When I stopped exercising and turned 22, I needed to be 108 to look the sorta the same that I did at 118 with exercise. Things change!
It sounds like your actual goal is to "look like a sexy *****." If so, then the number on the scale is the wrong measure, even if there was a number that you happened to look the way you liked. Instead of just blindly losing weight and hoping you'll look the way you want, why not actively go out and get that look?
http://www.nerdfitness.com/blog/2011/07/21/meet-staci-your-new-powerlifting-super-hero/0
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.6K Introduce Yourself
- 43.8K Getting Started
- 260.3K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.5K Recipes
- 232.5K Fitness and Exercise
- 431 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.6K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.8K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions