Lots of info and links today. But first, Sheetal’s 40th B-day WOD video is complete (warning: some non-child friendly lyrics in the song):
The first link (click here) is an all-too typical story in the diet-disease argument: A very well run scientifically controlled and credible study gets no media coverage because it goes against the mainstream, popular, industry driven diet recommendations. Meanwhile, very narrowly focused research affecting a small population involving only one part of a very complex issue gets publicized to the masses as the answer to everything diet-disease related (because it promotes grains and fiber). Thanks for the pointout Meegs. This link comes from Dr Eades’ blog. This is a GREAT blog. Flip through his categories on the right side of his page…awesome stuff.
The next link (click here) comes from the same source and is a MUST READ. The USDA has announced the members of its 2010 Dietary Guidelines Committee. Wouldn’t you know it…it’s made of scientists whose research is backed by the grain and sugar industries (Lipo-phobes and Carbo-philes as Eades calls them). Sounds like politics…maybe because it is. Very interesting info in this one.
Next, you all may have heard me use the analogy from Robb Wolf that refined carbs, grains, breads, etc. are like “ecstasy-laced beer to a married man in the Playboy mansion.” Well, here it is straight from the Wolf’s mouth: Click Here. (Note that this is Robb after putting on 20 lbs in just over 2 months of experimenting with “Starting Strength”–including nearly a gallon of goat’s milk a day and eating 4000 calories…he got stronger but as he put it, he got “fatter.”)
A very salient point in this video is that we often beat ourselves up for not having “more self control” around food. Well, as Robb puts it, “we aren’t wired for self-control.” Self-control is not part of our genetic makeup when it comes to food. With carbs, your body is actually wired to think that you’re preparing for a famine…it’s telling you to stock up on carbs (of which excess gets stored as FAT and generates cholesterol synthesis in the liver). This fat would get used as energy when no food was around during the famine (i.e going into ketosis in the winter when carbs were not readily available). The cholesterol would be used to insulate cells from the cold. But we don’t really reach a famine state in most civilized societies and we have indoor heating…so that fat doesn’t get used, and the excess cholesterol is not necessary (not to mention the excess carbs cause an increase in production of Very Low Density Lipids (VLDL) by the liver. The triglycerides and cholesterol that get produced from excess carbs gets transported to the body’s cells by these VLDLs and eventually the VLDLs turn into very small/dense Low Density Lipids…these are the “bad” lipids contributing to heart disease).
Finally, look at this snapshot taken from “Cooking Light” magazine’s December 2008 edition. It’s a daily nutrition guide.
Note the small print at the bottom: “The Nutritional Values used in our calculations either come from the Food Processor, version 7. 5 [$5000 software]…or are provided by the Food Manufacturers.” Look at the carbohydrate recommendation: 304g of Carbs for women ages 25 and up and 410g for men over 24. Let’s break it out: For those familiar with the Zone, 304g is roughly 34 blocks of carbs and 410g is 46 block. As a reference, I, Jeremy, age 33, 168 lbs at around 7% BF eat 8-10 blocks of carbs a day (70-90g per day) At most i’d eat about 16 blocks a day. Each person (and really different tissues within each person) have different sensitivities to insulin, but big picture: muscle cells and the liver only need so much sugar to thrive (your body breaks down carbs into sugar–a bit simplified, but the point is made). For the average female, beyond 40-50g of carbs at a time and you’ve topped off your cells (and that’s assuming they were depleted to begin with). Beyond that, you’ve got fat storage. For a guy, it’s about 45-60g. The other major part of this is the insulin that gets released to bring the sugar into the cells. Persistent exposure to insulin = desensitization to our insulin (insulin resistance) = excessive quantities of insulin. This is called hyperinsulinemia and is the root of many ailments summated in one: Syndrome X (typified by hypertension, hyperinsulinemia, obesity and excess triglycerides). The type of carb (refinement) and the presence or lack of protein and fat have in important effect on this (via increased insulin sensitivity), but even that gets overcome when you eat too much carbs. The big point here is that popular media posts a nutrition guideline that millions will read and take to heart (literally). What more reputable source could there be than “Cooking Light” magazine with a chart made by the Food Manufacturers?