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Old 12-08-2012, 01:05 PM
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Default Too much insulin cause of Obesity

UBC research finds another culprit for obesity: Too much insulin
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The findings may mean that the key to maintaining a healthy weight is to continually return insulin levels to a healthy baseline by extending the gaps between meals and ignoring the widespread recommendations to consume small amounts throughout the day. In other words, cut out the snacks – and make sure not to overcompensate at mealtime.

“As crucial as insulin is for storing blood sugar, it can also be too much of a good thing,” Johnson says. “If we can maintain insulin levels at a happy medium, we could reverse the epidemic of obesity that is a risk factor for so many ailments – diabetes, heart disease, and cancer.”
Hyperinsulinemia Drives Diet-Induced Obesity Independently of Brain Insulin Production

Bear in mind this was a mouse study and mice aren't humans and don't have gall bladders and didn't evolve to consume fat.
Humans did evolve to consume fat and it's CARBOHYDRATES that raise blood glucose and create HYPERGLYCEMIA and Hyperinsulemia.
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Old 12-08-2012, 01:46 PM
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Insulin release is directly proportional to simple carb intake. These are the carbs that break down into sugar quickly, and consist of all sugars, white flour and everything made from white flour, most grains, as well as sweet fruit juices such as apple, orange, and grape.

Since the standard American diet contains alot of simple carbs, the pancreas becomes overwhelmed, trying to release more and more insulin, until finally it stops producing insulin altogether, and there you have it...diabetes to type 1 diabetes to obesity... all because of these simple carbs.

Simple carbs are not to be confused with complex carbs, which are vegetables and are good for you. Some are high in natural sugars, however, they also contain fiber, vitamins, minerals, and antioxidants which allow for slower absorption and better control of blood glucose.

In conclusion, carbs are divided into two groups, simple (bad) and complex(good) and if you are to go on a low carb diet, that means cutting out the sugars, grains, etc., not the veggies.

Vegetables are completely fine, however the same cannot be said about vegetable oils. These are absolutely horrible and should be replaced with butter, coconut oil, olive oil, avacado oil, etc..

Snacking isn't the problem, sugar is.
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Old 12-11-2012, 09:58 AM
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Quote:
Originally Posted by pinballdoctor View Post

Insulin release is directly proportional to simple carb intake. These are the carbs that break down into sugar quickly, and consist of all sugars, white flour and everything made from white flour, most grains, as well as sweet fruit juices such as apple, orange, and grape.


Snacking isn't the problem, sugar is.

One must also consider glycogen load within the body before making such a statement. If glycogen is down, stores will be repleted before insulin is made.

Furthermore, glycemic index of the food needs to be considered as well. Starchy cooked vegetables such as carrots and potatoes have a higher glycemic index than table sugar.
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Old 12-11-2012, 11:56 PM
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How carbs from food end up as fat
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The researchers point out that fatty liver disease can result from overindulging in carbohydrates. They suggest avoiding refined sugars that increase blood insulin levels quickly, but note that there are complex carbohydrates—such as those in legumes, fruits, and vegetables—that should be part of a healthy diet. "Limiting consumption of sodas, cakes, and cookies is a good idea for many reasons, even during the holidays," says Hei Sook Sul of UC Berkeley.
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Old 12-12-2012, 12:03 AM
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Originally Posted by Solstice Goat View Post
glycemic index of the food needs to be considered as well. Starchy cooked vegetables such as carrots and potatoes have a higher glycemic index than table sugar.
THE GLYCEMIC INDEX OF CARROTS
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Old 12-12-2012, 08:10 AM
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Quote:
Originally Posted by Solstice Goat View Post
Starchy cooked vegetables such as carrots and potatoes have a higher glycemic index than table sugar.
You are missing the point again, as usual.

Carrots contain vitamins, minerals, antioxidants, phytochemicals, and fiber, while table sugar contains none of these.


Refined Table Sugar
80
Conventionally grown, chemically processed, and striped of all beneficial properties, many health advocates believe that refined sugar is one of the two leading causes (high fructose corn syrup is the other) of nearly every health ailment known to man (or woman or child). Not only does it have a high GI ranking, but it also is extremely acidic to the body causing calcium and other mineral depletion from bones and organs (sugar is alkaline but has a very acidic effect on the body).
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Old 12-12-2012, 08:54 AM
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That's right pinballdoctor. It is the glycemic load that is far more important to use than the index. Fiber is a prebiotic. The friendly flora need this. Most vegetables contain this important factor, which also provides silica to the body. The glycemic index does not address the bioavailability of food.

From the article which Ted posted.

Quote:
Dr. Jonny Bowden, Ph.D., a clinical nutrition specialist and author of the book "The 150 Healthiest Foods on Earth," suggests that you should absolutely not let the glycemic index of carrots deter you from eating them, even if you are on a diet. Bowden explains that glycemic load, rather than the glycemic index, is a far more significant measuring stick for how a food affects your blood sugar and insulin levels. Dr. Bowden points out that carrots have a glycemic load of 3, which he calls "ridiculously low." Despite the low-to-moderate glycemic index rating, carrots are very unlikely to significantly affect your blood sugar. If you are a diabetic, please talk to your doctor if you have not been eating carrots and wish to add them to your diet.
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