Excess carbs "spilling over" into fat?
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Tedebearduff wrote: »I'm curious when all of you came to the conclusion that you know absolutely everything about everything. . .
please feel free to provide specifics as to what we do not know...
But that's not the way passive aggressiveness works...
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Yeah, one would have to be extremely thin to be able to pack on 50 pounds in a year and still remain lean.0
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CoolBeans520 wrote: »LolBroScience wrote: »CoolBeans520 wrote: »My post does help with caloric surplus which is last time i checked a big part of bulking but your right
By the way whats your bf% if i may ask?
Looking good at 191!
I don't know tbh. Not to concerned with the specific %. Probably somewhere in the upper teens 16-17%? Anyway, I'm looking to top out at 195 by mid January and cut down.
Yeah i just recently bulked from 180 in my profile picture to about 230 lbs in about a year lost my abs and got a crap load of stretch marks =(, but its impressive your still looking good after a 23 pound bulk.
ummm I think you did it wrong....
whoa right. 180 to 230? Bulked to obese. Das not it mane.
wait, is this the guy that posted his before and after's and it looked like he had two "before pictures"...????????????????????????
I remember that one!!!!0 -
Na, this one has 1 pic of himself and 17 pics of his car. Not even 17 different pics. The same pic, over and over.
Personally, I like to spill my excess fats onto my carbs when I put butter on my pancakes.0 -
SteveJWatson wrote: »__drmerc__ wrote: »Everybody reacts differently to fat and carbs - try what works best for you, align it with your preference (ei keep all the fat you want but give me carbs - and loads of them. I keep my fats to a basic requirement and fill in with carbs) and move on. It is a trial and error for sometime but eventually you will find your balance!
actually we all react the same way biologically
We do, but within certain parentheses.
I studied feed science (I am now a farmer) for a long while, and even within species/strains, animals will have varying FCRs (a FCR is an animals ability to convert its food into somatic growth - Feed Conversion Ratio). I see no reason why this should be any different in Homo Sapiens. This is why it is imperative that you find a calorific intake/macro split that works for you, use internet tools as an estimate and then tweak according to changes you can measure in your body.
Remember - nobody is a bomb calorimeter.
Been a couple decades since I took my few required ag classes (life sciences fell under the College of Agriculture), but as I recall, FCR does not account for an individual animal's activity.
It measures feed input and body mass output, with living conditions being held equal, yes? Individuals have different activities even in the same living conditions. One steer will pace the fence all day, another will stand most of the time, another might lie down most of the time. Perhaps that is enough to account for the range of FCRs.
I actually studied aquaculture (long story) and the creatures involved would have been swimming against a constant current.
However, my point remains valid, even with your example, because some humans 'move about' more than others naturally (see: NEAT etc). I have an active job and I have no idea how much exercise I'm doing at work, and no two days are the same - its an unknown, again, which is why unless you force yourself to sit still all day (including when you are not at work) or wear some kind of HRM all day, you really don't know how much you are burning. Which reenforces the point that one ought to find a number that works for them.
It is utterly pointless knowing how many calories are contained in 1unit weight of a carbohydrate or a a fat because, firstly carbohydrates have differing structures and some will yield less energy than others as the digestive process requires more energy input. This leads nicely onto the second point - that a human is not a bomb calorimeter and will not obtain all of the energy in any given foodstuff. Admittedly, the 'machine' (i.e. your body) that is working to obtain this energy is the same, but there are loads of environmental and biological variables that could affect the rate and effectiveness of digestion.0 -
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Do you even car bro?SnuggleSmacks wrote: »Na, this one has 1 pic of himself and 17 pics of his car. Not even 17 different pics. The same pic, over and over.
Personally, I like to spill my excess fats onto my carbs when I put butter on my pancakes.
Meh, mine is just a Dodge Charger and it gets me from point A to point B and makes the boys drool, so it serves its purpose.0 -
Wheelhouse15 wrote: »__drmerc__ wrote: »__drmerc__ wrote: »Everybody reacts differently to fat and carbs - try what works best for you, align it with your preference (ei keep all the fat you want but give me carbs - and loads of them. I keep my fats to a basic requirement and fill in with carbs) and move on. It is a trial and error for sometime but eventually you will find your balance!
actually we all react the same way biologically
No we don't - energy output from person to person will be different - then push it to extremes of food intolerance / allergies.... Give the carbs I eat to a celiac person - dies in horrible pain!
You can't have an allergy to carbs or fat
The sad thing is it's a protein, not carbs, that celiac sufferers can't have. Would love to see people actually think about what they post first.![:\](https://community.myfitnesspal.com/en/resources/emoji/confused.png ":\")
Wait, what? Of course we coeliac sufferers can have protein; meat, fish and poultry, nuts and seeds, dried fruit, cheese, eggs, all these things are gluten-free.
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SteampunkSongbird wrote: »Wheelhouse15 wrote: »__drmerc__ wrote: »__drmerc__ wrote: »Everybody reacts differently to fat and carbs - try what works best for you, align it with your preference (ei keep all the fat you want but give me carbs - and loads of them. I keep my fats to a basic requirement and fill in with carbs) and move on. It is a trial and error for sometime but eventually you will find your balance!
actually we all react the same way biologically
No we don't - energy output from person to person will be different - then push it to extremes of food intolerance / allergies.... Give the carbs I eat to a celiac person - dies in horrible pain!
You can't have an allergy to carbs or fat
The sad thing is it's a protein, not carbs, that celiac sufferers can't have. Would love to see people actually think about what they post first.
Wait, what? Of course we coeliac sufferers can have protein; meat, fish and poultry, nuts and seeds, dried fruit, cheese, eggs, all these things are gluten-free.
http://en.wikipedia.org/wiki/Gluten
Gluten (from Latin gluten, "glue") is a protein composite found in wheat and related grains, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.0 -
PrizePopple wrote: »SteampunkSongbird wrote: »Wheelhouse15 wrote: »__drmerc__ wrote: »__drmerc__ wrote: »Everybody reacts differently to fat and carbs - try what works best for you, align it with your preference (ei keep all the fat you want but give me carbs - and loads of them. I keep my fats to a basic requirement and fill in with carbs) and move on. It is a trial and error for sometime but eventually you will find your balance!
actually we all react the same way biologically
No we don't - energy output from person to person will be different - then push it to extremes of food intolerance / allergies.... Give the carbs I eat to a celiac person - dies in horrible pain!
You can't have an allergy to carbs or fat
The sad thing is it's a protein, not carbs, that celiac sufferers can't have. Would love to see people actually think about what they post first.
Wait, what? Of course we coeliac sufferers can have protein; meat, fish and poultry, nuts and seeds, dried fruit, cheese, eggs, all these things are gluten-free.
http://en.wikipedia.org/wiki/Gluten
Gluten (from Latin gluten, "glue") is a protein composite found in wheat and related grains, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.
I'm aware that gluten is a protein, but that doesn't mean we can't have any protein, so that doesn't disprove what I said; gluten is not the only protein out there, it exists in the foods I mentioned, and those foods are gluten-free. Hence, people with coeliac can have protein.0 -
I'm pretty sure Wheelhouse knew that celiacs can still have other protein sources.0
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lol @ diet based on haircolor. As a blonde who has been masquerading as a redhead for the past 6 years, I'd say my diet is equal parts artificial and FUN.0
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Thanks for the replies, everyone.
What different percentages do people use for fats and carbs?0 -
SteampunkSongbird wrote: »PrizePopple wrote: »SteampunkSongbird wrote: »Wheelhouse15 wrote: »__drmerc__ wrote: »__drmerc__ wrote: »Everybody reacts differently to fat and carbs - try what works best for you, align it with your preference (ei keep all the fat you want but give me carbs - and loads of them. I keep my fats to a basic requirement and fill in with carbs) and move on. It is a trial and error for sometime but eventually you will find your balance!
actually we all react the same way biologically
No we don't - energy output from person to person will be different - then push it to extremes of food intolerance / allergies.... Give the carbs I eat to a celiac person - dies in horrible pain!
You can't have an allergy to carbs or fat
The sad thing is it's a protein, not carbs, that celiac sufferers can't have. Would love to see people actually think about what they post first.
Wait, what? Of course we coeliac sufferers can have protein; meat, fish and poultry, nuts and seeds, dried fruit, cheese, eggs, all these things are gluten-free.
http://en.wikipedia.org/wiki/Gluten
Gluten (from Latin gluten, "glue") is a protein composite found in wheat and related grains, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.
I'm aware that gluten is a protein, but that doesn't mean we can't have any protein, so that doesn't disprove what I said; gluten is not the only protein out there, it exists in the foods I mentioned, and those foods are gluten-free. Hence, people with coeliac can have protein.
Then please read what I said it was "A" protein not protein in general. You can dance on the issue but I was talking about a specific protein.0 -
I try to shoot for about 50-55% carbs and 30% fat, but sometimes fat will be around 35% and carbs will be 45-50%.0
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Thanks for the replies, everyone.
What different percentages do people use for fats and carbs?
I don't aim for percentages per se but try to get a minimum of 0.8 - 1g/lb of body weight of protein and 45g of fibre. I let everything else just take care of itself so some days I might have 30% fat and other days 20% and the rest in carbs. I don't think there is a magic formula so I don't worry to much about hitting one.
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Wheelhouse15 wrote: »Thanks for the replies, everyone.
What different percentages do people use for fats and carbs?
I don't aim for percentages per se but try to get a minimum of 0.8 - 1g/lb of body weight of protein and 45g of fibre. I let everything else just take care of itself so some days I might have 30% fat and other days 20% and the rest in carbs. I don't think there is a magic formula so I don't worry to much about hitting one.
Yup, no percentages here...all about the grams.
I do 1g/lb protein min., 75g fat min., and the rest carbs. Equals out to 55/25/20 c/f/p for me at 2700 cals.0 -
Thank you!0
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