My macros?

CoffeeAndWanderlust
CoffeeAndWanderlust Posts: 35 Member
edited November 20 in Food and Nutrition
How do you know what your macros should be?

I am focusing on calories and not a particular "diet", rather just looking for some appropriate balance in my eating. But, at the same time, I have enough diabetics in my life to be fearful of too many carbs. What percentages of carbs, protein, and fat do you suggest for someone who wants lower carbs but not necessary going on a "low carb diet"? I'm also not really lifting so it's not like I need to overload on protein either...

Thanks so much!

Replies

  • seska422
    seska422 Posts: 3,217 Member
    I like the MFP default of 50% carbs - 20% protein - 30% fat.

    If you want fewer carbs than that, you might try the Zone macro split of 40% carbs - 30% protein - 30% fat. That's pretty popular.

    Another option is to just log what you eat now for a few weeks and see where your macro split naturally falls with your preferred way of eating. That will give you a starting point from which to make adjustments.
  • malibu927
    malibu927 Posts: 17,562 Member
    Diabetes is caused by obesity and genetics, not by carbs. Unless you have a medical reason to restrict a particular macro, it's personal preference.
  • CoffeeAndWanderlust
    CoffeeAndWanderlust Posts: 35 Member
    seska422 wrote: »
    I like the MFP default of 50% carbs - 20% protein - 30% fat.

    If you want fewer carbs than that, you might try the Zone macro split of 40% carbs - 30% protein - 30% fat. That's pretty popular.

    Another option is to just log what you eat now for a few weeks and see where your macro split naturally falls with your preferred way of eating. That will give you a starting point from which to make adjustments.

    Good advice-- thank you!
  • CoffeeAndWanderlust
    CoffeeAndWanderlust Posts: 35 Member
    edited July 2017
    malibu927 wrote: »
    Diabetes is caused by obesity and genetics, not by carbs. Unless you have a medical reason to restrict a particular macro, it's personal preference.

    Well the obesity and genetics are definitely there! Yikes.

    I was under the impression that type 2 was not genetically passed, but does run in families due to learned lifestyles. And, someone I know who is probably 120 soaking wet (she's quite tiny) has type 2 that she/her doctor attributes to sugary/carb overloaded eating in her youth(which was quite high), which effected her body in other ways than weight gain.

    I guess those two "people knowledges" made me make assumptions--Thanks for clarifying. It's nice to know that I'm just being overly concerned about the carbs.
  • smokinbluegrass
    smokinbluegrass Posts: 126 Member
    I try to use 40-40-20 (protein, carbs, fat). It's harder to do when I'm cutting, but in maintenance it's pretty easy. When cutting, I try to eat 130g of carbs daily. It's what your central nervous system uses in a day and I'd rather hand it the fuel than have it leach them from breaking down my protein. But that's just me.
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