You're putting words in my mouth, clearly I meant insulin resistant, but it doesn't happen overnight, but fats most certainly do impact insulin so there is a sensitivity factor.
I didn't put words in your mouth - you might have meant insulin resistant, but you said insulin sensitive:
Trans fats go straight to adipose tissue, it also makes you insulin sensitive
Don't sweat it - I'm dyslexic sometimes myself.
As an aside, it's cruel that such a difficult-to-spell word would have been selected to describe those of us who jumble our letters. Fuckers.
I did not ever suggest Trans fats were saturated; they are not readily usable by the body because the body does not recognize them readily, so they get stored in adipose tissue. That said, trans fats can seep into the mix during cell construction and when that is the case, a weak cell membrane is built. This allows foreign invaders into the cell and has been linked to disease. I???m referencing Dr. Michael Colgan in Optimum Nutrition
Relax, I didn't dispute your claim (other than insulin sensitivity) - I was agreeing with you.
It irks me that trans fats being lumped in with healthy saturated fats like butter and coconut oil. They are very, very different.
vancouver, you might enjoy this article - it mentions many of the points you bring up:
The Oiling of America
Clearly you're speaking from your opinion and nothing evidenced based, Why the hell would you suggest frying a steak in bacon fat is OK, it might be OK for your, but I bet few nutritionist would recommend it.
Bacon fat is stable at high temperatures - it doesn't oxidize like something like olive oil. That's why I like it for frying. I buy naturally processed bacon, and the amount of naturally-occurring nitrate that clings to the steak is small. I'm not drinking it by the cupful. It's very tasty. Flavourful food is a factor that enhances dietary compliance. And I don't give a rat's ass what nutritionists think of my diet. Had I eaten the way they suggested, I would have been on Lipitor by now; hell, most of 'em still believe in the Lipid Hypothesis and that meal frequency is correlated with metabolism.
Further, I did not say he should not eat bacon; it's simply what I chose to cut out, based on conventional thinking 20 years ago. Modern thinking would also agree bacon is not a great food, regardless of fat.
I don't eat it daily either - but I don't avoid it.
So you are not disagreeing with anything I said because I made it perfectly clear that it's acceptable in moderation, I even ask for it on my burgers occasionally, but to think it's OK to consume everyday...are you serious?
I am serious. Yes. See my above note regarding moderation.
The point of my post was to provide reasoning to set a goal and point a bro in the right path. I used what I did as an example, not the bible. Looking at his diet, he's clearly starting from square 1.
Which is why I directed him to homework 1 - it has very simple guidelines to get him on track - fast.
It was good of you to share what you are finding helpful, also. It's good to have multiple, successful models to study when looking for a solution to a problem.
Whole grains are for cows???. I eat low carb and I still manage to get a few servings of whole grains in. How do you suppose a person would otherwise be able to consume 35gms of fibre every day in order to clear the free radicals caused by consuming all that bacon.
I don't eat grain at all. I have NO trouble getting in 30+ grams of fibre daily - the avocados, romaine, broccoli, green beans, raw nuts and raspberries I eat provide me with plenty of fibre.
Grains are not wonderful foods for human health. Some people's bodies tolerate them, and that's great, but I never recommend grains as a food to someone with a weight-related problem. For many of us, grains are just not satiating, and unless you like being hungry, this can make dieting more difficult than it needs to be.
I like the humble potato for carbs - research supports my own observation that they are much more filling than other carb choices.
You like reading, vancouver, and that's a good thing. You might find this article interesting:
http://www.direct-ms.org/pdf/EvolutionPaleolithic/Cereal Sword.pdf
Again, I'll reiterate: if you tolerate grain, your weight is under control and you're healthy, by all means continue. Some bodies are fine on wheat. But nobody truly needs to eat grain. It's not necessary or even particularly healthy.
I don't disagree that you could reach a certain physical goal by frying your steak in bacon fat, but long-term your heart is not going to like it, especially if you are predisposed for heart disease.
I was predisposed to heart disease. At 38 I was obese and my cholesterol was high enough to medicate.
Ten years later, I maintain sub-20% bodyfat year-round (I'm female - athletic-lean for women is 16%-20%) and my cholesterol, which once hovered around 6, is now around 3.5. I have maintained my weight loss now for almost ten years.
I am also off the type II diabetes meds I was on ten years ago.
Every metric of my health has improved since I changed my diet. I don't think I got younger - perhaps my genetics improved?
72Monte should not follow your plan or my plan explicitly
"My" plan is an assignment which helps an individual find a way to eat at a caloric deficit and not mind. I have only outlined the guidelines. I remind anyone reading here to review Newton's Laws of Thermodynamics - to lose bodyfat, the calories consumed need to be kept under control no matter how you decide to eat.
, but he has to have a plan that is simple and will stand the test of time. That means eliminating certain foods, whatever they may be. At the top of that list should be trans fats. I bet if he went into his pantry, He would find 75% or more of the packaged foods in there contained trans fats, even if the packaging says trans fat free; there???s a little dirty secret in the food business that allows food processors to label foods as trans fat free if it???s under a certain threshold.
It really is shameful that food producers are allowed to do this.
If I had a tub of ice cream in the freezer, it would be gone same day; this goes for a lot of other foods I love. They have to be eliminated from the regular diet and only consumed in restaurants.
I'm sorry you have so much trouble with this - I know some people do. I'm the other way. I keep a freezer full of Häagen-Dazs, and we have an entire kitchen shelf stocked with Lindt chocolate. I don't overconsume it, because I have learned how to eat in a way that keeps me feeling fed without going too high on the calories.
Satiety is a very important concept to anyone looking to maintain fat-loss. Ultimately, it's cals in, cals out - if you can't stick to your calorie-budget, nothing works. My diet emphasizes fats and proteins, and all but eliminates fructose and grains. I eat only three or four large meals a day, eschew breakfast, never snack, and the only carbs I eat are in the meal closest to bedtime. This patten makes it easy and comfortable for me to keep my weight well under my own control,
because it helps me avoid overeating.
For me it works. Clearly something is not working for 72Monte. I wish him the best of luck and if he considers some of the tools I???ve thrown at him, great.
I'll be interested to see how long your approach works for you, but I'm glad it's working for you now.
