4 whole eggs?

deleted due to MFP being unable to display spaces and so confusing the figures.

This posting was information regarding the goodness in whites and yolks.

LInk - copy and paste into browser:

http://www.fitsugar.com/Egg-White-Vs-Egg-Yolk-Which-Better-364527

Sadly, this is a topic very misunderstood. Did you know that it all started when it was a suggestion that eggs might be bad for your cholesterol and it was published in a medical journal without any scientific fact? It's since been debunked, since they now understand how the body converts cholesterol and it's your body creates the cholesterol - it doesn't take every morsel of food cholesterol from an egg. In saying that, I'm not a medical doctor but more of an egg enthusiast. I remember reading that they once tested a man who had a compulsive eating disorder to eat like a dozen or more eggs a day. Hoping that they'd prove that eggs were bad for your body by studying him, he ended up showing no signs of malnutrition or heart disease. I think you can find that article if you google it. He was 80 something years old.

Your best bet is to consult a nutritionist rather than your doctor. I hate to say it, but most doctors don't keep up on that area but nutritionists should have a better understanding.. since it is there job to!

Sadly, this is a topic very misunderstood. Did you know that it all started when it was a suggestion that eggs might be bad for your cholesterol and it was published in a medical journal without any scientific fact? It's since been debunked, since they now understand how the body converts cholesterol and it's your body creates the cholesterol - it doesn't take every morsel of food cholesterol from an egg. In saying that, I'm not a medical doctor but more of an egg enthusiast. I remember reading that they once tested a man who had a compulsive eating disorder to eat like a dozen or more eggs a day. Hoping that they'd prove that eggs were bad for your body by studying him, he ended up showing no signs of malnutrition or heart disease. I think you can find that article if you google it. He was 80 something years old.

Your best bet is to consult a nutritionist rather than your doctor. I hate to say it, but most doctors don't keep up on that area but nutritionists should have a better understanding.. since it is there job to!

Hell, that reminds me of the movie Cool Hand Luke, when he had to eat 50 hard boiled eggs in one hour for a bet or something :noway:

So much bro science.

Too much insulin circulating in the bloodstream and intracellular tissues creates inflammation. Inflammation is now being implicated as the cause of numerous health problems including heart disease, arteriosclerosis (hardening of the arteries) and atherosclerosis (clogged arteries). Inflammation is a cellular reaction to an excess of insulin. The real cause of the problem is the excess consumption of refined carbohydrates.

http://www.drtindall.org/Sugar - Refined Carbs.htm

Hard to take his sugar fear mongering too seriously when he posts garbage like this

THE BODY HAS ONLY TWO PLACES IT CAN STORE EXCESS SUGAR: THE LIVER, AS GLYCOGEN, OR AS FAT

Yes, that’s right. The unused sugar is stored as fat and the hormone that does this is insulin, and the pancreas always releases insulin when one eats carbohydrates/sugar. Therefore, if you are not very physically active when you eat refined carbohydrates, you will store any excess as fat. Additionally, the consumption of refined carbohydrates, by definition, means you are not obtaining adequate minerals to maintain normal cellular functions especially those associated with sugar metabolism and management.

It is not fear mongering when it is the truth...............

I guess you would call my Endocrinologist a fear mongerer too. He says the same thing and is one of the TOP Metabolic Endocrinologists in the United States.

So what about skeletal muscle glycogen stores? they don't exist in your endo's fantasy world either?

I am assuming he is saying this because if the muscle glycogen is already full, then there are only 2 other places to store glycogen. The liver or store as fat.

The liver can only store about 100 g of glucose in the form of glycogen. The muscles also store glycogen. Muscles can store approximately 500 g of glycogen. Because of the limited storage areas, any carbohydrates that are consumed beyond the storage capacity are converted to and stored as fat. There is practically no limit on how many calories the body can store as fat.

REFERENCES
"Pocket Atlas of Nutrition"; Hans Konrad Biesalski, Peter Grimm; 2005
Mayo Clinic: Healthy Diet: End the Guesswork

The liver can only store about 100 g of glucose in the form of glycogen. The muscles also store glycogen. Muscles can store approximately 500 g of glycogen. Because of the limited storage areas, any carbohydrates that are consumed beyond the storage capacity are converted to and stored as fat. There is practically no limit on how many calories the body can store as fat.

Thus the body can store 2400 calories of sugar before resorting to DNL.

Why does this make sugar so bad, and fat so good?

The author displays a fundamental misunderstanding of insulin.

Insulin is only released when sugar is present in the digestive tract

False; Protein is insulinogenic.

and only in its presence will sugar be stored as fat.

And?

Therefore, if we eat more refined carbohydrates than we can immediately use, the excess is stored as fat.

False. It will first be stored as liver and/or muscle glycogen.

Misleading: Excess sugar will lead to fat storage, so will excess fat, and (indirectly) protein.

If we increase sugar/carbohydrate intake insulin levels increase. Too much insulin circulating in the bloodstream and intracellular tissues creates inflammation. Inflammation is now being implicated as the cause of numerous health problems including heart disease, arteriosclerosis (hardening of the arteries) and atherosclerosis (clogged arteries). Inflammation is a cellular reaction to an excess of insulin. The real cause of the problem is the excess consumption of refined carbohydrates.

Acute elevations =/= chronic elevation.

http://weightology.net/weightologyweekly/?page_id=319

The author displays a fundamental misunderstanding of insulin.

Insulin is only released when sugar is present in the digestive tract

False; Protein is insulinogenic.

and only in its presence will sugar be stored as fat.

And?

Therefore, if we eat more refined carbohydrates than we can immediately use, the excess is stored as fat.

False. It will first be stored as liver and/or muscle glycogen.

Misleading: Excess sugar will lead to fat storage, so will excess fat, and (indirectly) protein.

If we increase sugar/carbohydrate intake insulin levels increase. Too much insulin circulating in the bloodstream and intracellular tissues creates inflammation. Inflammation is now being implicated as the cause of numerous health problems including heart disease, arteriosclerosis (hardening of the arteries) and atherosclerosis (clogged arteries). Inflammation is a cellular reaction to an excess of insulin. The real cause of the problem is the excess consumption of refined carbohydrates.

Acute elevations =/= chronic elevation.

http://weightology.net/weightologyweekly/?page_id=319

Is it common for people to overeat protein despite its level of satiety? Does protein cause the same insulin response in an insulin resistant individual as carbohydrates?

Is it common for people to overeat protein despite its level of satiety?

I love how you keep carefully trying to construct cases to support your claims, and then try to apply them to the whole.


Nobody is going to eat 100% protein (or any macro for that matter). So can protein lead to a caloric excess? Sure it can.

If someone has already consumed the number of calories needed for maintenance, then add a chicken breast on top of that then the addition of protein has led to caloric excess, get it?

Does protein cause the same insulin response in an insulin resistant individual as carbohydrates?

Why do you think insulin resistance is specific to a single macronutrient?

Just wondering since insulin resistance is the over-production of insulin because of the body's inability to effectively store glucose, why is the fact that protein is insulinogenic all that relevant?

Is it common for people to overeat protein despite its level of satiety?

I love how you keep carefully trying to construct cases to support your claims, and then try to apply them to the whole.


Nobody is going to eat 100% protein (or any macro for that matter). So can protein lead to a caloric excess? Sure it can.

If someone has already consumed the number of calories needed for maintenance, then add a chicken breast on top of that then the addition of protein has led to caloric excess, get it?

Does protein cause the same insulin response in an insulin resistant individual as carbohydrates?

Why do you think insulin resistance is specific to a single macronutrient?

Just wondering since insulin resistance is the over-production of insulin because of the body's inability to effectively store glucose, why is the fact that protein is insulinogenic all that relevant?

It would be wonderful if we could pin the tail on insulin as the cause of Insulin Resistance, but alas it isn't.

How can you be so sure?

ust wondering since insulin resistance is the over-production of insulin because of the body's inability to effectively store glucose, why is the fact that protein is insulinogenic all that relevant?

The article claimed that sugar was evil because it is insulinogenic. By that rationale, anything that is insulinogenic is therefore evil.

Get it yet?

Furthermore, he wasn't restricting his claim to the insulin resistant, so why do you keep trying to divert the conversation in that direction?

Ok so the article is inaccurate. Fine have your way.

I don't want people to think just because one article is inaccurate, that it rules out excess sugar and/or insulin as the culprit.

It would be wonderful if we could pin the tail on insulin as the cause of Insulin Resistance, but alas it isn't.

How can you be so sure?

Perhaps because there is evidence to suggest that high-carb diets improve insulin sensitivity while very low carb diets impair it.

http://wholehealthsource.blogspot.com/search?q=insulin+resistance

Still haven't made up my mind about this guy. He is quick to acknowledge that low carb diets work well for some obese people.

He has his food reward / palatability hypothesis that I don't buy. Apparently for many of us out there, bacon, eggs, cheese, and other very salty low-carb foods are not rewarding, but coincidentally for us only high-carb foods are?