FOODS THAT STORE BELLY FAT.

Everything I've read indicates whole grains reduce belly fat. I would ask your friend for a source.

0_o

There's no such thing as a food that stores fat. Food doesn't store anything.

Your body stores things in different ways but as long as you eat fairly clean, you are in a calorie deficit and eating a balanced diet you are going to lose weight.

0_o

There's no such thing as a food that stores fat. Food doesn't store anything.

Your body stores things in different ways but as long as you eat fairly clean, you are in a calorie deficit and eating a balanced diet you are going to lose weight.

This.

A lot.

http://www.webmd.com/heart-disease/news/20080225/whole-grains-fight-belly-fat

things like this go back and forth every year, heck every six months.
is whole grain better? yes, no, yes.
is corn syrup the same as sugar in regulated portions? no, yes, no.
is artificial sweetener bad? yes, no, yes.
and so on.

in moderation it probably won't induce a pot belly on you... sooo i'd say just eat as you like.

Your GENETICS is what will tell you where fat is stored. If you surplus excess calories, fat storage has already been predetermined by your body.

Your GENETICS is what will tell you where fat is stored. If you surplus excess calories, fat storage has already been predetermined by your body.

This to. Just the same as you can't lose weight from specific areas because your body loses fat from where it wants so to speak, it will also store fat where it wants regardless off what you eat.

I watched Dr Oz the other day and he was talking about this topic.

Foods to eat to reduce belly fat are:
monounsaturated fats, easily remembered as MUFAS, found in nuts, olive oil and seeds
Avocados
Whole Grains
Green Tea

Foods to avoid:
enriched flours
Packaged foods
hydrogenated oils
and avoid Trans fats


Estrogen, cortisol and all these other hormones are also contenders when it comes to belly fat.

Whole grain carbs are still carbs and according to the glycemic index they have about the same effect on your blood sugar/insulin spike as many white carbs.

Source:
http://www.glycemicindex.com/

The higher the GI value, the greater the impact a particular food has on your blood sugar/insulin levels. The lower the GI value, the less impact on your blood sugar/insulin levels.

Peanuts have a GI value of 13.
Sucrose (common table sugar) has a GI value of 65.
Whole Wheat bread has a GI value of 68-77 depending on the brand -- not all brands are represented in the above database, but I'm sure there are other sources online that might list your brand. Even so, it is easy to see that most whole wheat breads will fall into this range.

In other words, whole wheat bread actually has a higher GI value than sugar. I've read this in multiple sources and I'm sure that you can find these facts on more than one website.


So while you do get fiber, etc from whole grain carbs, they still increase your blood sugar, cause your body to release insulin, and the hormone insulin actually promotes fat storage, particularly around the midsection.

Of course, it also depends on the person and his or her body type. If a person is significantly overweight, they may already have some issues with insulin resistance. If that is the case, then they will likely have more problems with all carbs including whole grains, as I do. If a person is fit and thin, then most likely they don't have existing issues with blood sugar or insulin levels, unless they are diabetic. While whole grains are better than refined, diabetics still have to limit their whole grains as well because they are still carbs and will still cause blood sugar spikes, etc.


Additional Sources:
http://www.health.harvard.edu/newsweek/Glycemic_index_and_glycemic_load_for_100_foods.htm


Some examples from Harvard's GI Reference:

Whole Wheat bread - average GI value: 71
Wonder bread (white) - 73
Coca-Cola: 58
Oatmeal - average: 58
Raisin Bran: 61
Grapenuts: 71
White Rice: 64
Brown Rice: 55

This may help: http://articles.mercola.com/sites/articles/archive/2011/08/13/many-restaurants-underestimate-calories-in-their-dishes.aspx?np=true

Thanks for sharing this article! All of it was enlightening, but I especially appreciate the table of fruits with their fructose values and this section of the article:

"Your consumption of carbohydrates, whether in the form of grains (including whole grains) and sugars (especially fructose), will determine whether or not you're able to manage your weight and maintain optimal health. Cutting out or severely limiting grain carbs and sugars can be the U-turn you've been looking for if you are currently overweight and/or your health is suffering.

This is because these types of carbs (fructose and grains) affect the hormone insulin, which is a very potent fat regulator. Fats and proteins affect insulin to a far lesser degree.

Dr. Robert Lustig, an expert on the metabolic fate of sugar, explains that fructose is 'isocaloric but not isometabolic."

This means you can have the same amount of calories from fructose or glucose, fructose and protein, or fructose and fat, but the metabolic effect will be entirely different despite the identical calorie count. This is a crucial point that must be understood. Fructose is in fact far worse than other carbs because the vast majority of it converts directly to FAT, both in your fatty tissues, and in your liver. And this is why counting calories does not work... As long as you keep eating fructose and grains, you're programming your body to create and store fat."

I really watch for high fructos corn syrup in my foods now. From the research I have done, this is worse for you than regular sugar. And they put it in everything now. I have read this may be the cause of skinny teen girls who have a pooch. And really watch whole grain stuff, really read the lables, often they really aren't whole grain or 100% wheat. Just my thoughts.