Any nutrition questions??
Replies
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brandongladney92 wrote: »MissusMoon wrote: »
If I was trying to cut down 40 plus pounds I'd stick with veggies and lean meats. Besides that I'd incorporate sweet potatoes into my diet as well. Get rid of foods high in starch, bread, juices and soft drinks...with vegetables I like a variety of them, just keep your portions small when meal prepping. Good luck! And be patient and trust the process.
There is absolutely no reason to cut these,or any food out to lose weight.4 -
brandongladney92 wrote: »MissusMoon wrote: »
If I was trying to cut down 40 plus pounds I'd stick with veggies and lean meats. Besides that I'd incorporate sweet potatoes into my diet as well. Get rid of foods high in starch, bread, juices and soft drinks...with vegetables I like a variety of them, just keep your portions small when meal prepping. Good luck! And be patient and trust the process.
Why should one include sweet potatoes?
Why should one not have starches within the confines of a calorie deficit?
Why small portions of vegetables when meal prepping?
What process?
Why don't you recommend a calorie deficit?4 -
brandongladney92 wrote: »brandongladney92 wrote: »I never said I was an expert on anything so you can take the advice or leave it...but thanks for the comment bro!
So if you're not an expert on anything, why should we be asking you questions rather than some other random poster on MFP?
You don't have to ask me questions. You could have went to the next thread. I asked if anyone needed advice I'd be glad to help with any questions. That doesn't mean I'm an expert doesn't mean I'm a specialist. If I give you advice you take it and go research it. Advice isn't fact it is advice. If I was an expert I'd still expect you to go and make sure that advice was something that would work for you or not.
I think the point being made is that joining a gym, reading a few articles and getting excited about fitness does not prepare you to offer educated answers to questions about nutrition.
A lot of the answers you've given in this thread have been inadequate if not entirely incorrect.7 -
Carlos_421 wrote: »brandongladney92 wrote: »MissusMoon wrote: »
If I was trying to cut down 40 plus pounds I'd stick with veggies and lean meats. Besides that I'd incorporate sweet potatoes into my diet as well. Get rid of foods high in starch, bread, juices and soft drinks...with vegetables I like a variety of them, just keep your portions small when meal prepping. Good luck! And be patient and trust the process.
Why should one include sweet potatoes?
Why should one not have starches within the confines of a calorie deficit?
Why small portions of vegetables when meal prepping?
What process?
Why don't you recommend a calorie deficit?
I find that sweet potatoes give me the energy I need while keeping me full for longer periods of time than other carbs. If you research starched foods they have a low GI that spike insulin levels. I'd do small meal portions in general if I was trying to cut that amount of weight which ties into your calorie deficit at the end of the day. It also teaches you to regulate your eating. One of my last issues after healthy mel prepping was portion control. And the process would be that there is no quick solution to weight loss...it takes time and patience but eventually you will get to where you want to be..."the process"0 -
brandongladney92 wrote: »Carlos_421 wrote: »brandongladney92 wrote: »MissusMoon wrote: »
If I was trying to cut down 40 plus pounds I'd stick with veggies and lean meats. Besides that I'd incorporate sweet potatoes into my diet as well. Get rid of foods high in starch, bread, juices and soft drinks...with vegetables I like a variety of them, just keep your portions small when meal prepping. Good luck! And be patient and trust the process.
Why should one include sweet potatoes?
Why should one not have starches within the confines of a calorie deficit?
Why small portions of vegetables when meal prepping?
What process?
Why don't you recommend a calorie deficit?
I find that sweet potatoes give me the energy I need while keeping me full for longer periods of time than other carbs. If you research starched foods they have a low GI that spike insulin levels. I'd do small meal portions in general if I was trying to cut that amount of weight which ties into your calorie deficit at the end of the day. It also teaches you to regulate your eating. One of my last issues after healthy mel prepping was portion control. And the process would be that there is no quick solution to weight loss...it takes time and patience but eventually you will get to where you want to be..."the process"
Those are fine reasons for YOU to do those things.
They aren't great reasons to offer them up as universal advice.
ETA: time and patience aren't a process.3 -
brandongladney92 wrote: »[If you research starched foods they have a low GI that spike insulin levels.
If you research glycemic index, I believe you'll find that it's a HIGH GI which spikes insulin levels, not a low one. Some starches have a low GI, others have a higher GI (starches are, by definition, complex carbohydrates). And the GI of a specific food is only relevant if you're eating that food while fasted, and in isolation from any other foods (combining it with other foods would modify the GI). The GI also is not terribly relevant unless you're a diabetic, because your body in a healthy state is perfectly capable of coping with it.8 -
brandongladney92 wrote: »[If you research starched foods they have a low GI that spike insulin levels.
If you research glycemic index, I believe you'll find that it's a HIGH GI which spikes insulin levels, not a low one. Some starches have a low GI, others have a higher GI (starches are, by definition, complex carbohydrates). And the GI of a specific food is only relevant if you're eating that food while fasted, and in isolation from any other foods (combining it with other foods would modify the GI). The GI also is not terribly relevant unless you're a diabetic, because your body in a healthy state is perfectly capable of coping with it.
This is what an educated answer looks like.5 -
brandongladney92 wrote: »[If you research starched foods they have a low GI that spike insulin levels.
If you research glycemic index, I believe you'll find that it's a HIGH GI which spikes insulin levels, not a low one. Some starches have a low GI, others have a higher GI (starches are, by definition, complex carbohydrates). And the GI of a specific food is only relevant if you're eating that food while fasted, and in isolation from any other foods (combining it with other foods would modify the GI). The GI also is not terribly relevant unless you're a diabetic, because your body in a healthy state is perfectly capable of coping with it.
If you are eat foods with a "hi" GI all the time it becomes very relevant whether you are fasting or not. How do you think people become diabetic... Your body can only product e so much insulin a time. Def. Mixed up the hi and low but glad you did your research like everyone should be...0 -
brandongladney92 wrote: »brandongladney92 wrote: »[If you research starched foods they have a low GI that spike insulin levels.
If you research glycemic index, I believe you'll find that it's a HIGH GI which spikes insulin levels, not a low one. Some starches have a low GI, others have a higher GI (starches are, by definition, complex carbohydrates). And the GI of a specific food is only relevant if you're eating that food while fasted, and in isolation from any other foods (combining it with other foods would modify the GI). The GI also is not terribly relevant unless you're a diabetic, because your body in a healthy state is perfectly capable of coping with it.
If you are eat foods with a "hi" GI all the time it becomes very relevant whether you are fasting or not. How do you think people become diabetic... Your body can only product e so much insulin a time. Def. Mixed up the hi and low but glad you did your research like everyone should be...
This is untrue. If you eat other foods with the high GI food, the glycemic load is mitigated. If you are not fasted, there are other foods in your system to cause this.
Diabetes is not caused by consumption of high GI foods. In fact, there is no scientific evidence whatsoever that food choices impact diabetes risk.
The main factors we know of that contribute to diabetes risk are obesity, genetics and inactivity.4 -
brandongladney92 wrote: »brandongladney92 wrote: »[If you research starched foods they have a low GI that spike insulin levels.
If you research glycemic index, I believe you'll find that it's a HIGH GI which spikes insulin levels, not a low one. Some starches have a low GI, others have a higher GI (starches are, by definition, complex carbohydrates). And the GI of a specific food is only relevant if you're eating that food while fasted, and in isolation from any other foods (combining it with other foods would modify the GI). The GI also is not terribly relevant unless you're a diabetic, because your body in a healthy state is perfectly capable of coping with it.
If you are eat foods with a "hi" GI all the time it becomes very relevant whether you are fasting or not. How do you think people become diabetic... Your body can only product e so much insulin a time. Def. Mixed up the hi and low but glad you did your research like everyone should be...
You really don't know what you are talking about.4 -
brandongladney92 wrote: »brandongladney92 wrote: »[If you research starched foods they have a low GI that spike insulin levels.
If you research glycemic index, I believe you'll find that it's a HIGH GI which spikes insulin levels, not a low one. Some starches have a low GI, others have a higher GI (starches are, by definition, complex carbohydrates). And the GI of a specific food is only relevant if you're eating that food while fasted, and in isolation from any other foods (combining it with other foods would modify the GI). The GI also is not terribly relevant unless you're a diabetic, because your body in a healthy state is perfectly capable of coping with it.
If you are eat foods with a "hi" GI all the time it becomes very relevant whether you are fasting or not. How do you think people become diabetic... Your body can only product e so much insulin a time. Def. Mixed up the hi and low but glad you did your research like everyone should be...
While you're at it, you also may want to research how people become diabetic.3 -
Insulin and ghrelin are the body's natural responses to consumption of food
Insulin regulates ghrelin, ghrelin is influenced by nutritional status and is thought to play a role in regulating food intake and body weight
This is a good interrelationship in a healthy body
Carbs are not a factor in the development of diabetes
You should read up before posting "advice". You would find out many facts that may interest you ...like protein also spikes insulin and in times of starvation ghrelin is thought to maintain minimum required levels of blood glucose6 -
Insulin and ghrelin are the body's natural responses to consumption of food
Insulin regulates ghrelin, ghrelin is influenced by nutritional status and is thought to play a role in regulating food intake and body weight
This is a good interrelationship in a healthy body
Carbs are not a factor in the development of diabetes
You should read up before posting "advice". You would find out many facts that may interest you ...like protein also spikes insulin and in times of starvation ghrelin is thought to maintain minimum required levels of blood glucose
Great point. In fact, the insulin release stimulated by protein ingestion is basically identical to that of carbohydrates. So if it's insulin you're worried about, better cut that protein back too.2 -
brandongladney92 wrote: »brandongladney92 wrote: »[If you research starched foods they have a low GI that spike insulin levels.
If you research glycemic index, I believe you'll find that it's a HIGH GI which spikes insulin levels, not a low one. Some starches have a low GI, others have a higher GI (starches are, by definition, complex carbohydrates). And the GI of a specific food is only relevant if you're eating that food while fasted, and in isolation from any other foods (combining it with other foods would modify the GI). The GI also is not terribly relevant unless you're a diabetic, because your body in a healthy state is perfectly capable of coping with it.
If you are eat foods with a "hi" GI all the time it becomes very relevant whether you are fasting or not. How do you think people become diabetic... Your body can only product e so much insulin a time. Def. Mixed up the hi and low but glad you did your research like everyone should be...
What did I just read?
Dude.
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I tried this thread...
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Carlos_421 wrote: »brandongladney92 wrote: »brandongladney92 wrote: »[If you research starched foods they have a low GI that spike insulin levels.
If you research glycemic index, I believe you'll find that it's a HIGH GI which spikes insulin levels, not a low one. Some starches have a low GI, others have a higher GI (starches are, by definition, complex carbohydrates). And the GI of a specific food is only relevant if you're eating that food while fasted, and in isolation from any other foods (combining it with other foods would modify the GI). The GI also is not terribly relevant unless you're a diabetic, because your body in a healthy state is perfectly capable of coping with it.
If you are eat foods with a "hi" GI all the time it becomes very relevant whether you are fasting or not. How do you think people become diabetic... Your body can only product e so much insulin a time. Def. Mixed up the hi and low but glad you did your research like everyone should be...
This is untrue. If you eat other foods with the high GI food, the glycemic load is mitigated. If you are not fasted, there are other foods in your system to cause this.
Diabetes is not caused by consumption of high GI foods. In fact, there is no scientific evidence whatsoever that food choices impact diabetes risk.
The main factors we know of that contribute to diabetes risk are obesity, genetics and inactivity.
I agree,if eating these foods and other foods that claim to cause diabetes caused it,I would have it by now. I dont have it and Im not even pre-diabetic.2
This discussion has been closed.
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