Fast-5 Diet and Lifestyle: [fast5] Re: Hello! New Here

Friday, March 18, 2011

[fast5] Re: Hello! New Here - Question..(The Beans Trick).

That's a great question and I've experienced the same thing. I can ride my bike 150 miles a week, eat berry and green smoothies, moderate amounts of grains, legumes, and salads and also lose weight. The difference I've experienced is that I don't feel hungry when I eat a meat based diet, whereas when I eat a vegetable based diet I get grouchy and ravenously hungry. I tend to binge and sabatage my efforts.

Gary Taubes explains it using a fuel meter analogy. We all process sugars differently, based on genetic differences. Some people's genetically programmed fuel gauge points toward F for fat storage, some points toward E for energy production. Most are somewhere in between. Some people can take a bowl of ice cream and it's shuttled to the muscles for energy. Some people can eat the same bowl of ice cream and it gets shuttled directly to their fat cells for storage. It's a genetically inherited predisposition toward storage or energy production. But all of us as we age, become insulin resistant which points the needle farther toward the F end of the gauge and we tend to gain a bit of weight over time, some more than others.

I'm inclined to think that folks who do well on vegetarian lifestyles are genetically programmed to process carbs well. And Taubes makes that distinction in his books- people who are thin tolerate carbs well, people who are fat don't tolerate carbs well and need to be on a low carb diet. Being overweight is the result of the body's inability to properly process carbs.

Hope this helps.

-Rick

--- In fast5@yahoogroups.com, "flippetskater" <flippetskater@...> wrote:
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> "I agree that there's much more to it than calories in/calories out. In fact, lately I've been putting it to the test by eating nothing but foods with zero carbs, I mean THOUSANDS of calories worth every day for nearly three months! My weight has stayed right at 170 on a diet of pork rinds, beef, chicken, sausage, bacon, and eggs. This diet agrees with me and it keeps my blood sugar and insulin levels right where they belong. People ask what I do to stay thin and I tell them to just cut out the starchy carbs."
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> Here's what's so curious to me. What you're doing is obviously working, and I wouldn't dream of telling you otherwise.
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> But why is it that some people can do exactly the opposite, and still stay thin *and* healthy?
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> I grew up in a community of mostly vegetarians. These folks avoided meat and meat products, some also avoided dairy and eggs. They did not avoid carbs or grains, although it was more likely to be whole grains rather than not - yet many weren't overly strict about that. Legumes, soy, featured prominently for many, for protein.
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> Many of these people were, and are, some of the healthiest people I know. And they weren't 'dieting' in the 'consciously restricting calories' sense.
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> This is why, when someone rants saying that all of that stuff is bad for you, and only meats and fats are good for you - I call horse puckey, because I've seen exactly the opposite, over many generations.
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> I would love to know what it is, exactly, that causes one person to gain weight, and one to lose weight, on what appears to be exactly the same diet. If one can state the science that causes insulin to do X, and glycogen to do Y, and alcohol to do Z - why is this all so bloody hard to figure out?