Thread: Beyond Good and Evil Calories

Well... if the food is "clean" then wouldn't that make the macronutrients clean as well.

The sum of the parts equals the whole, No?

Man Vieope, you ask the strangest questions

Originally posted by camarosuper6
Man Vieope, you ask the strangest questions

I know ..
I mean if I don´t know that a food is "clean", they invented the food today. How can I label it for the first time ? how can you label it clean ? What are all the rules ?

Bad calories are the ones that digest more easily and turns to fat. How to identify them ?

I would have to say according to the GI index and your goals.

Slower, more complex carbs with less processing are better.

Higher Glycemic carbs with more simple sugars and processed ingredients are worse.

Originally posted by camarosuper6
I would have to say according to the GI index and your goals.

Slower, more complex carbs with less processing are better.

Higher Glycemic carbs with more simple sugars and processed ingredients are worse.

That is what I thought too. Now I know that G.I changes according to the mix of food that you eat. Let´s say that you are eating pasta, that is high G.I, if you mix with some other food, the GI can get as low as brown rice.
So, you can´t say that you can be guided by that anymore..

You mentioned processed ingredients. The only difference between white rice and brown rice is that one has more vitamins and minerals .. if you are supplementing with a multi the need for vitamins and minerals significantly gets lower.

So, you can´t say that you can be guided by that anymore..

So.. How can I judge now if a calorie is good or bad ?

I dont think the calorie per se is the good or bad thing, its what the calorie is enveloped in (brown rice or chocolate cake) that makes the difference.

I think it has something to do with the type of calorie/macronutrient and how fast they turn in to fat.

Do you remember the types of carbohydrates, protein and fats ?
I remember few but not all of them.

EDIT: Example if you ingested only whey protein the probability to it turn in to fat is considerably higher.

Oh, forget it. I am not asking this type of questions here anymore. I guess I need to join some biochemistry/nutrition course.
Somebody can kill/delete this thread ? Thanks

Originally posted by Vieope
Oh, forget it. I am not asking this type of questions here anymore. I guess I need to join some biochemistry/nutrition course.
Somebody can kill/delete this thread ? Thanks

Why not. Even though, like camaro, I think some of your questions are wierd... I still learn from them.

Yeah, I will try biochemistry.

Well...I am in biochemistry

In general terms protein is protein...although theei bioavailablility and rates of breakdown differ.

Fat is fat....however...the three types of fat include monounsaturated, polyunsaturated (both good fats) and saturated fat (bad fat). Trans fatty acids (hydrogenated oils are a derivative of polyunsaturated fats and are the worst of all.

Among fat you also need to consider cholesterol...only found in animal fats and egg yolks.

Now the tricky part...carbohydrates. Three basic kinds:

1) Monosaccharides - simple sugars including glucose, fructose, and galactose

2) Disaccharides - two kinds of monosaccharides joined together by a glycosidic linkage...they include maltose (glucose & glucose), celloboise (glucose & glucose also), lactose (glucose & galactose), and sucrose (glucose & fructose)...also called "table sugar".

3) Polysaccharides - CHAINS of many monosaccharides joined by glycosidic linkages. These are also called COMPLEX CARBS or STARCHES. Types include cellulose, glycogen, and starch.

This help???

Originally posted by Fit Freak
This help???

No.

Originally posted by Fit Freak
Well...I am in biochemistry

In general terms protein is protein...although theei bioavailablility and rates of breakdown differ.
That is what I am talking about , I heard that most biochemistry books are being updated exactly because of new discoveries at lipid/protein metabolism. Fully understanding the process is the key to find out exactly which are the "good" ones and the "bad" ones. Since most places only make a difference of carbs if they are complex or not, difference in fat if they are saturated or not, that is too superficial.
Anyway thanks for the reply. Do you recommend any book for a beginner in the area ?

One more question ...
Do you think that a bad combination of food may produce the involuntary breakdown of glycosidic linkages at polysaccharides, transforming the polysaccharides in monosaccharides thus making it a "bad" carb ? Thanks

I would say that a clean food would be very low or null in processed carbohydrates, very low in fat and sugar. Of coarse if you were on atkins I guess the fat would still be considered clean but we all know better when considering the long term effects of fat.

Welcome to IM

I'm not a food chemist but I am involved in creating food products so I know something about it, just enough to be dangerous!

Thanks for the welcome, I am a newbie but I've bounced around the fitness industry a while

Really ? What type of food products do you create ?

Low carb, High protein products for the coffee industry

You posted your picture as your avatar, so you must be a very social person Stop by this thread and
say what you think about people in general.

One more question ..
Any type of protein, fat, carbohydrate, fiber can be synthesized and be made as an isolate product ? like whey protein or omega3 ?

An isolate really just means the element you want is taken out of the whole food product and produced as a single component so I guess anything could be isolated, Omega 3 is an isolate from a food source

Nice, that is what I was thinking but I thought too that a protein could be "created" by other elements. I guess it is not possible or maybe it is not necessary.