Why Carbs Make Us Fat...

Wow. Did the "disagrees" even read the article?!?

Well you set a trap and people went for it. I posted a YT video about "are artificial sweeteners bad" and got woo'd to death by everybody who didn't click through.

For the nervous clickers, an excerpt:

CARBS. ARE. AWESOME.

Seriously, this is the MAIN problem with carbohydrates. It’s why cutting carbs from you diet works. It’s why paying attention to the amount of carbs you eat works and it’s why for the most part carbs ARE responsible for our obesity epidemic.

It is EASY to overeat when you are eating carbs. Heck, it’s not just easy, it’s fun. and it’s down right delicious.

quiksylver296 wrote: »

Wow. Did the "disagrees" even read the article?!?

I didn't disagree and I did read the article, but I don't disagree with most of the articles conclusions (besides that carbs are in fact awesome). I still think plays into a lot of anti-carb myths. I don't think it's that easy to overeat "carbs", in eating foods that are high in carbohydrates. Eating a 73 ounce steak for 3500 calories is certainly difficult. But so is eating 5 pounds of cooked pasta, or 35 slices of bread, or 25 medium potatoes, or 15 pounds of Pineapple. While everyone is different, and for some people these could be problem/trigger foods, when most people talk about "carbs", they are usually talking about things like sweets, chocolate, cookies, chips, fast food, etc. And all those things are not really "carbs" in the traditional sense, which I would define as foods with 70% or more in carb content. Most of those items could better be described as "fats" because they usually derive most of their calories from fats rather than carbs. The truth is it's that moderate carb, high fat mix that are a lot of these items that make them delicious and easy to overeat for a lot of people. But somehow fat gets to escape by Scott free while carbs take all the blame.

If you look at the nutritional menus of any restaurant, most of their meals that are 1000 calories or more will derive most of their calories from fats, not carbs. The carbs may help make it tasty, but the fat is there to do most of the work.

I think why a lot of people feel the need to "cut carbs" is because they don't really understand which foods are carbs, and which are not. I don't think this article helps much in that regard, as it still makes carbs out to be this evil driver of weight gain (a delicious evil, but still), when I don't believe that it is really the case.

J72FIT wrote: »

MikePTY wrote: »

quiksylver296 wrote: »

Wow. Did the "disagrees" even read the article?!?

I didn't disagree and I did read the article, but I don't disagree with most of the articles conclusions (besides that carbs are in fact awesome). I still think plays into a lot of anti-carb myths. I don't think it's that easy to overeat "carbs", in eating foods that are high in carbohydrates. Eating a 73 ounce steak for 3500 calories is certainly difficult. But so is eating 5 pounds of cooked pasta, or 35 slices of bread, or 25 medium potatoes, or 15 pounds of Pineapple. While everyone is different, and for some people these could be problem/trigger foods, when most people talk about "carbs", they are usually talking about things like sweets, chocolate, cookies, chips, fast food, etc. And all those things are not really "carbs" in the traditional sense, which I would define as foods with 70% or more in carb content. Most of those items could better be described as "fats" because they usually derive most of their calories from fats rather than carbs. The truth is it's that moderate carb, high fat mix that are a lot of these items that make them delicious and easy to overeat for a lot of people. But somehow fat gets to escape by Scott free while carbs take all the blame.

If you look at the nutritional menus of any restaurant, most of their meals that are 1000 calories or more will derive most of their calories from fats, not carbs. The carbs may help make it tasty, but the fat is there to do most of the work.

I think why a lot of people feel the need to "cut carbs" is because they don't really understand which foods are carbs, and which are not. I don't think this article helps much in that regard, as it still makes carbs out to be this evil driver of weight gain (a delicious evil, but still), when I don't believe that it is really the case.

He also mentions...

"Carbs are everywhere. They taste great, they can be crunchy or soft, thick or airy, chocolate or vanilla. They’re convenient, they’re easy to carry, they don’t need to be refrigerated but can taste great hot or frozen, They have a great shelf-life… really, they’re awesome. Heck, carbs can even make protein and fat taste better, and protein and fat make carbs taste better..."

He takes into account the combo factor.

As a one line throwaway but still places the blame on the carbs. The truth is that fats are used to make bland carbs taste good as much as the other way around. Have you ever tried to overeat Boiled potatoes or plain pasta? It's hard. But throw the potatoes in a frier with oil, or bake/mash them and add butter/sourcream/bacon and you've got yourself something worth eating. Take that pasta and slather it with butter or add a bunch of cheese or a cream sauce and some meat and then you have something you can scarf through. There's a reason why most dressings are primarily fat. Because fat tastes super good too.

MikePTY wrote: »

J72FIT wrote: »

MikePTY wrote: »

quiksylver296 wrote: »

Wow. Did the "disagrees" even read the article?!?

I didn't disagree and I did read the article, but I don't disagree with most of the articles conclusions (besides that carbs are in fact awesome). I still think plays into a lot of anti-carb myths. I don't think it's that easy to overeat "carbs", in eating foods that are high in carbohydrates. Eating a 73 ounce steak for 3500 calories is certainly difficult. But so is eating 5 pounds of cooked pasta, or 35 slices of bread, or 25 medium potatoes, or 15 pounds of Pineapple. While everyone is different, and for some people these could be problem/trigger foods, when most people talk about "carbs", they are usually talking about things like sweets, chocolate, cookies, chips, fast food, etc. And all those things are not really "carbs" in the traditional sense, which I would define as foods with 70% or more in carb content. Most of those items could better be described as "fats" because they usually derive most of their calories from fats rather than carbs. The truth is it's that moderate carb, high fat mix that are a lot of these items that make them delicious and easy to overeat for a lot of people. But somehow fat gets to escape by Scott free while carbs take all the blame.

If you look at the nutritional menus of any restaurant, most of their meals that are 1000 calories or more will derive most of their calories from fats, not carbs. The carbs may help make it tasty, but the fat is there to do most of the work.

I think why a lot of people feel the need to "cut carbs" is because they don't really understand which foods are carbs, and which are not. I don't think this article helps much in that regard, as it still makes carbs out to be this evil driver of weight gain (a delicious evil, but still), when I don't believe that it is really the case.

He also mentions...

"Carbs are everywhere. They taste great, they can be crunchy or soft, thick or airy, chocolate or vanilla. They’re convenient, they’re easy to carry, they don’t need to be refrigerated but can taste great hot or frozen, They have a great shelf-life… really, they’re awesome. Heck, carbs can even make protein and fat taste better, and protein and fat make carbs taste better..."

He takes into account the combo factor.

As a one line throwaway but still places the blame on the carbs. The truth is that fats are used to make bland carbs taste good as much as the other way around. Have you ever tried to overeat Boiled potatoes or plain pasta? It's hard. But throw the potatoes in a frier with oil, or bake/mash them and add butter/sourcream/bacon and you've got yourself something worth eating. Take that pasta and slather it with butter or add a bunch of cheese or a cream sauce and some meat and then you have something you can scarf through. There's a reason why most dressings are primarily fat. Because fat tastes super good too.

I agree. It's great that the article says carbs aren't magically evil, but it's still saying carbs are why people are fat, because they are easy to overeat. The fallacy with his 72 oz steak argument is he replaces one giant single protein with a bunch of different "carbs", and the carbs he replaces them with include a nice dose of straight up sugary beverage, and a decent amount of fat in the frap and the dessert and the mashed potatoes and probably the sandwich. Of course the varied foods full of carbs and fat are easier to overeat than a giant steak. But you could also come up with a high carb, low fat 3000 calories that would be impossible for many people to finish.

I will go to my grave saying that people lose weight by focusing on "carbs" mostly because they eliminate caloric beverages and because the carbs they do avoid take a hefty bunch of 9-calorie fat grams with them.

Calorie dense food IS cheap and easy, but it's not "carbs", it's "carbs & fat" or sometimes even "fat & carbs".

Thanks for the link OP, this has been fun to read so far! (and I didn't click disagree either, I get your point )

J72FIT wrote: »

IMO, as an aside, I typically look at protein and fat as minimums. When I increase or decrease my calories it usually is with carbs. Of course I understand there is a mix of all macros in foods. Carbs as far as we are used to identifying them.

I think the overall general implication he makes in the article is for the most part true. Could it be picked apart? Of course. But for the practical application, I think it makes sense..

If I wanted to be REALLY spicy, I could suggest that the bolded is why so many people think carbs are the problem, and why I think it's easy to pick at the article. Because the way we typically use the term is incorrect. We use it as a generic term for all the low-fiber carbs (often combined with fat), and the myriad high-fiber nutritious carbs get sullied in the process. And the practical application of that leads to people restricting their choices in ways they don't need to.

thanos5 wrote: »

WinoGelato wrote: »

SarahAnne3958 wrote: »

Good piece.

One of the reasons I've transitioned to a carnivore way if eating is because it is so much harder to overeat meat. By removing the delicious, easy to overeat carbs it has simplified my maintenance plan and for the first time in years I'm not struggling.

Eating meat and fats like butter/ghee are boring. It's not fun, it's not exciting. I don't look forward to meal time anymore, I don't look forward to snacking. Social events no longer revolve around food. I no longer get the emotional 'high' from eating, I don't make recipes or bake anymore. But for me it's worth the trade off for what I've gained in return. We each need to find our own way

Curious what benefit was worth basically giving up all enjoyment of food. I know some people have specific foods they find difficult to moderate and therefore they cut those out of their diet temporarily or permanently. But usually those folks still enjoy the other foods they eat and still take pleasure in meals, just have limits to help keep things under control.

Did you have an eating disorder that you feel completely shifting your intake of food to be “fuel only, no pleasure” helped with your recovery?

I often think the extreme restrictions people make sound unsustainable and unenjoyable but usually the people who post about them on these boards claim to really enjoy what they are doing. You don’t even sound like you like the way you eat so I’m curious how sustainable you really do find this.

just wanted to say that my doctor just chewed me out for this. i went overboard with my weight loss, and he was like "wtf are you doing. you're 45 years old and not enjoying food, but looking at it like a job. loosen up. " yet another thing i have to bring up with my counselor. sigh.

/end threadjack

I take my 90 day MFP report showing my daily carbs to my doctor when I visit her for Diabetes management. She sees the occasional spike well over my daily maximum and comments that she is glad to see me enjoying my food and having an occasional splurge.