HOLD ON. What's up with carbs and MFP

If you let MFP set your set your macros I think it set them pretty high, 55-60%. You can adjust this by customing them yourself in the "Goals" tab.

But don't be afraid of carbs, just make sure you're eating the right type. You'll lose weight if your calorie intake is less than your TDEE. If you like carbs, and aren't diabetic, knock yourself out. :-)

Why are you overwhlemed? Do you think that carbs are bad? Mfp isn't a low carb lifestyle (60 grams is). An apple has approx. 20 grams of carbs. You can set them to what you want, you dont have to go with what mfp gives you.

Carbs don't make you fat. Excess calories make you fat.

People need to jump off the low carb bandwagon. I understand it may work for some but carbs is not what makes you lose weight. Carbs have been given a bad rap for far too long.

Love love love love carbs . I try an keep them simple because sometimes it can upset my stomach. But my favourite binge food ever is pasta in massive quantities. Love it! I could never imagine cutting this out. Hell, I am typically over my Carbs and Sugars from all the delicious fruit. And losing very successfully. 5 lbs, 2 1/2 wks Hells yes.

MFP's default for carbs is 55% of your calorie intake. If you log exercise it increases your calories, therefore will increase your carbs.

If you would prefer to aim a little lower you can manually set your own goals.

ETA - yes it's in grams.

The reason your carb goal changes from day to day is that you exercise. When you burn calories exercising, MFP adds it back into your calorie goal, which, in turn, ups your carb, protein, and fat goal.

The thing with carbs are the BAD and GOOD kind - choose wisely. Here is a list of GOOD carbs! Stick with these, and you'll be fine!

LIST OF SLOW CARBS TO LOSE WEIGHT

Non-starchy vegetables, including carrots, lettuce, cucumber, zucchini, eggplant, tomato, cauliflower, cabbage, snow peas, asparagus and broccoli, have very little carbohydrates and a low GI ranging between 10 and 15 for most vegetables. Therefore, these vegetables are slow carbs and are helpful for weight control.

Sweet Potatoes
Regular potatoes have a medium to high GI, between 60 and 80, but they can be replaced with sweet potatoes. Sweet potatoes provide extra beta-carotene and their carbohydrates are digested more slowly with a GI of 48.

Pasta is a slow carbohydrate, with a low GI ranging between 25 and 50. Cooking pasta al dente can slow down the digestion of the carbs it contains; thoroughly cooked pastas have a higher GI. Choose whole wheat pasta or pasta with added protein to further decrease the rate of absorption of the carbohydrates it provides.

Ancient grains, such as quinoa, bulgur and barley, are packed with health-protective nutrients in addition to providing fiber and a lower GI. Include them as a slow carb option in your diet instead of rice or potatoes to increase your energy levels and make weight control easier.

Oatmeal is a healthy breakfast, but choose larger flakes, also called old-fashioned oats, to ensure the carbohydrates it contains are digested more slowly. Instant oatmeals are made of smaller flakes and often contain added sugar, which increases its GI.

Low-fat dairy products, such as milk and yogurt, also have a low GI, according to the "International Table of Glycemic Index and Glycemic Load Values" published in 2002 in the American Journal of Clinical Nutrition. Include these slow carb choices at your meals or as a healthy snack.

Tropical fruits have higher GIs when compared to fruits grown in temperate climate regions. Choose apples, oranges, pears, prunes, apricots and peaches as slow carb choices. Berries, such as raspberries, blueberries, strawberries and blackberries also are slow carb options.


Read more: http://www.livestrong.com/article/220433-list-of-slow-carbs-to-lose-weight/#ixzz2NXRosEB0

True. But high glycemic carbs- sugar, white bread, french fries, etc.- increase hunger pains. At least they make me hungry and it is difficult to control the amount of calories eaten when getting hunger pains from the high glycemic carbs. Many on MFP have no problem controlling the amount of calories eaten when they eat pop tarts, sweets, bread, etc. Wish I were one of them, but I am not. I get insulin spikes and hunger. However, I still eat them occasionally.

Carbs don't make you fat. Excess calories make you fat.

People need to jump off the low carb bandwagon. I understand it may work for some but carbs is not what makes you lose weight. Carbs have been given a bad rap for far too long.

Are your carbs varying daily due to your exercise calories that you're inputting? Otherwise they shouldn't change.

P.S. I didn't read any responses so sorry if I"m repeating.

Only diabetic folks or folks that are on the cusp need to worry about carbs... I am trying to lower my A1c (the average amount of sugar in your blood determined by measuring a hemoglobin A1c level...usually gives you an average from the last 120days or so) so i have limited my carbs to less than say 60-80/day.

Why does MFP set my carb goal to the 170's or 190's and it varies between that daily??? And I'm actually coming close to this? IS THIS IN GRAMS?? Isn't that like- taking a plunge into weight gaining hell?? Shouldn't I be consuming like in the 60's or less of carbs? I'm overwhelmed.

Don't be overwhelmed. Weight loss is simple...eat slightly fewer calories than you burn. The person who posted "Carbs don't make you fat. Excess calories make you fat" is exactly right. Carbs are fine, carbs are not the enemy, you can eat carbs and lose weight....just breathe. It's oooookaaaayyy.

I do agree with some of the posters who say that certain carbs, particularly sugary things, make them feel hungrier. It sucks, but I find this is true for me also. It's not true for everyone though--some people can just have ONE scoop of ice cream and be fine. I'm just not one of them...

Carbs aren't all the same. Eating carbs that metabolize more slowly into sugars (i.e., have a lower glycemic index) triggers less of an insulin response. This in turn can help control appetite and hunger cues which can make it easier to maintain an effective weight loss program. And given the growing prevalence of diabetes, it is a good idea to try to control your blood sugar levels, especially if you have risk facttors such as a family history of diabetes or being overweight.

A low glycemic diet isn't a silver bullet solution, but eating high fiber, low glycemic carbs from whole grains, fresh fruits and vegetables, and legumes as part of a balanced diet while avoiding processed and canned foods are all sensible steps towards addressing weight, fitness, and health issues (or better yet keeping them from occuring).

Carbs are your friend...it's the food CHOICES made up of those carbs and within your daily caloric nneds that make the difference. Try to make the carbs you eat all healthy choices such as fiberous fruits and veggies. Maybe half a sweet potato and a little brown rice. Don't cut them out though...there is no need.

Carbs don't make you fat. Excess calories make you fat.

People need to jump off the low carb bandwagon. I understand it may work for some but carbs is not what makes you lose weight. Carbs have been given a bad rap for far too long.

OMG yes. The low carb craze is like the low fat craze of the 80s and 90s. Now it's morphed into this new animal where suddenly everyone I know who was PERFECTLY FINE before suddenly has "realized" they are allergic to gluten. I don't invite anyone to my house for dinner anymore because perfectly healthy people whine endlessly about what I cook and it isn't low carb enough or gluten free or vegan or whatever. Fine - don't come over.

I had to stop myself with my father in law recently as he made comments about how beer is fattening and anything fried and high in fat is fattening and low fat is the way to go.

On your final note... i do partially agree. The only time I will make something specific is if someone who is invited over has either an allergy or is a vegan/vegetarian. I always have a vegetarian meal for dinner ready anyways as I don't eat meat so it would be a very easy switch to make it vegan if needed. If someone I am inviting over has a real gluten issue I will make something without gluten. But I don't know anyone besides myself who will not consume meat and I don't know anyone who can't consume gluten so it's easy!