Problems in the world of the sugar burners is that it (ending-in-ose) is in everything you buy; it is hard to escape the reality of that (amount?), you may have no idea, or some idea about it NOT “hurting anything?”
You may not be spiking/triggering insulin but you sure are opening the doors to different metabolic pathways for visceral adiposity and future insulin resistance to occur?
I meant the one where eating just starch and fasting caused a very rapid weight loss that was lean mass driven… I think I remember it right.
Very specific to your question you will find here.
The other stuff:
Effect of eating vegetables before carbohydrates on glucose excursions in patients with type 2 diabetes: “…The glycemic excursions and incremental glucose peak were significantly lower when the subjects ate vegetables before carbohydrates compared to the reverse regimen. This evidence supports the effectiveness of eating vegetables before carbohydrates on glucose excursions in the short-term and glycemic control in the long-term in patients with type 2 diabetes. …” …More
3 Types of Carbohydrates:
- Fiber (a major source of micronutrients; excluding bread)
- Sugar (including all bread, grain types/bleached flour)
- Starch (below)
Types of Resistant Starch; Not all resistant starches are the same. There are 4 different types (2):
- Type 1: Is found in grains, seeds and legumes and resists digestion because it’s bound within the fibrous cell walls.
- Type 2: Is found in some starchy foods, including raw sweet potatoes and green (unripe) bananas. (THE KIND YOU WANT ON KETO!)
- Type 3: Is formed when certain starchy foods, including potatoes and rice, are cooked and then cooled. The cooling turns some of the digestible starches into resistant starches via retrogradation (3).
- Type 4: Is man-made and formed via a chemical process. …More
Insulin & Glucagon:
- Insulin is a anabolic (synthesis) hormone (anabolism is powered by catabolism, where large molecules are broken down into smaller parts and then used up in cellular respiration) = CARBOHYDRATES
- Glucagon is a catabolic hormone (stimulates breakdown, production of glucose; release of stored glycogen). = PROTEIN
Notes:
[1] Eat as much starch as you wish - by hyperlipid
[2] Starchy stable isotopes? I don’t think so! - by hyperlipid
[3] Breast cancer and starch - by hyperlipid
[4] Is Starch a Beneficial Nutrient or a Toxin? You Be the Judge. - Chris Kresser
[5] Transcript of “Dr. Grace Liu: Fixing the Gut Microbiome with Resistant Starch and Probiotics - 177
[6] How much protein is excessive? How much protein is enough?
[7] Autophagy: Intermittent fasting protein cycling (IFPC) - Naomi Whittel “…Protein Cycling (PC) The next piece of reclaiming your youth is the protein cycling or PC part. PC is the practice of alternating between periods of low protein consumption and normal to high protein consumption. …”
[8 Why Insulin Doesn’t Make Us Fat | MWM 2.26: “…Insulin combined with low energy status will promote the uptake of glucose in skeletal muscle over adipose tissue and will promote the oxidation of glucose rather than its incorporation into fat. …”
[9] Is Insulin Really a Response to Carbohydrate or Just a Gauge of Energy Status? | MWM 2.23
Are you thinking of Kempner’s rice diet? It’s an extremely high-carb, very low-fat diet that lowered weight and actually reversed diabetes in patients who tried it. Amber O’Hearn has a lecture in which she discusses it. Very interesting. I’ll try to remember to post a link when I’m next on my computer.
As I recall the lecture, many of Kempner’s patients found the diet very difficult to adhere to, and there’s a bizarre story that he actually whipped some of them (with their consent) in order to help them stay the course. But many people were able to carefully reintroduce favorite foods without becoming diabetic or obese again. The key, apparently, is that fat intake has to be extremely low, in order for the Kempner diet to work.
No. It was a potato fasting diet where he only ate potatoes without fat or protein and it caused rapid metabolic degradation resulting in massive weight loss. It was so rapid that it caused them to end the experiment prematurely since the lean mass loss was a substantial component of the loss.
Felt fine. Good even. Will see how the rest of this week goes and decide if I’ll continue next.
Certainly. Since hyperglycemia is an emergency situation, the body has evolved defenses against it, primarily insulin. The damage done by advanced glycation end-products from elevated serum glucose and the damage caused by chronic hyperinsulinemia have been clearly eludicated. The insulinogenic effect of glucose, and the mechanisms by which insulin signals adipose tissue to store glucose as triglycerides and muscle to metabolize glucose and store the excess as glycogen are too well-known to need repeating here.
The difference between diets rich in refined carbohydrates and refined sugar and the sort of carbohydrate-rich traditional diet I suspect you have in mind, lies in the lack of fiber, on the one hand, and the lack of massive hits of glucose and fructose, on the other. The dietary fiber in the traditional diets slows down the absorption of glucose and fructose into the bloodstream, and promotes the feeding of the gut bacteria instead. Refined carbohydrate, stripped of the protective fiber, is mostly chains of glucose molecules that enter the bloodstream unimpeded.
Refined sugar, of course, gives the body a double whammy, because it contains not only glucose, but also fructose. The glucose has the well-known effect on insulin, and the fructose causes fatty liver disease, when ingested at a rate too high for the liver to handle (the liver’s safe-handling rate of fructose metabolism is fairly low). Fatty liver disease is a known cause of hepatic insulin resistance, and it is a serious risk factor for Type II diabetes.
I have no doubt that people can eat a reasonable amount of carbohydrate that does not include refined grains and sugars and much healthier than they would be otherwise. (That is, after all, essentially what we do on low-carb/keto.) Gout and diabetes were “rich-man’s” diseases for many centuries, after all. They did not reach epidemic proportions until modern industrial refining processes were developed in the nineteenth century and brought the price of white flour and refined sugar within reach of us common folk.
If all that is your point, then it is well-taken. But the way you present it always makes me think you are denying the effect of serum glucose on serum insulin and the effect of serum insulin on fat storage, both of which are pretty much settled science.
A couple hours.
Raw eggs, raw sweet potato sticks; add a little fat, meat and bone broth think of the possibilities?
May explain why 80 year old grandma has a six pack and we don’t?
