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#11
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Does Fat interfere with Protein Digestion?
jay wrote:
The first two weeks of a low carb plan ends up a detox plan. *There are all sorts of effects that end by the time the two weeks are over. On prior attempts at low-carb, I gave up after about 2 weeks. Maybe I gave up too early. The clock of most diets ticks at the rate of one or two weeks. For low carbing the first tick of the clock is two weeks in. If you stopped before the first tick of the clock the conclusion is that you did not start in the first place and thus you can't draw any conclusions form what you experienced. It sounds harsh and it is, but it's the reality of how it works. sore nerves and high cholesterol levels (+400) I don't know what that means but it does not sound familiar. Cholesterol readings are to be taken before starting and after being on low carb 2+ months so this statement makes no sense ... My family has a history of health issues. I have GI, food allergy and autoimmune issues I still don't know what sore nerves means. For that list you really need to read the book on Atkins and follow it. Look at the eliminate and challenge aspect of it for intolerance issues. So you're low carbing for the health benefits? *Nice. Mostly to see if it will resolve some health issues. It is likely to do so, especially if you you pay attention to the elinimate and challenge part that is ignored by most. ... Speaking of spasms, on some mornings when I contract my calf muscles they seem to stay contracted. Is this a magnesium deficiency? Do you taking magnesium supplements? Calcium or magnesium issues seem to happen early on and then drop off again. I take cal/mag supplements just because they are beneficial. I take the belt and suspenders approach of eating plenty of varied veggies and then figuring that modern farming methods made them devoid of many nutrients. It's conservative, probably unnecessarily. I wonder if this explains why I have felt drowsy an hour after some meals with approx 100g of carbs but not after approx 50g. Drowsiness comes from insulin swings and blood sugar swings. Drop the carbs, stabilize insulin and blood sugar, the effect goes away. In just a week and a half I have lost couple of pounds even though this isn't a goal. Water loss. Low carbing lets folks drop towards their ideal weight without hunger. If you're already at or below your ideal weight that doesn't happen. But the body stores glycogen carbs by disolving them in water. Goodbye stored glycogen, goodbye the water it was disolved in. Currently this diet has so much fat that it make me queasy and I don't think I could eat more. Nice to have this problem for a change Fat is self limiting when there's little carb with it. Sounds to me like it's time for you to have more protein and less fat. No idea about the foot pain thing, though. |
#12
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Does Fat interfere with Protein Digestion?
In article ,
Doug Freyburger wrote: For me before starting I had problems from wheat intolerance. By the end of the first two weeks all sorts of symptoms went away. I don't know if they would be called inflammation. Banish that salmon! Sardines are safer if packed in water or olive oil, water for choice. Vegetable oil, not so much, as it will be one of the nutrition complex recommended "healthy" oils. -- A computer without Microsoft is like a chocolate cake without mustard. |
#13
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Does Fat interfere with Protein Digestion?
The clock of most diets ticks at the rate of one or two weeks. *For low
carbing the first tick of the clock is two weeks in. *If you stopped before the first tick of the clock the conclusion is that you did not start in the first place and thus you can't draw any conclusions form what you experienced. *It sounds harsh and it is, but it's the reality of how it works. This is the longest I have been on a low-carb diet. Experienced some constipation last week so I swapped some veggies for legumes. Any other tricks to avoid constipation? I have been averaging around 70% fat, 15% protein and 15% carbs (50g). A few days ago, I lowered the protein and now I am experiencing a metallic taste almost continuously. Would this imply that the prior level of protein/carbs exceeded that needed to keep blood glucose at or above body's minimum preferred level? Should I try to avoid the metallic taste? If so, is it better to raise carbs or protein? |
#14
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Does Fat interfere with Protein Digestion?
jay wrote:
This is the longest I have been on a low-carb diet. Much that happens in the first couple of weeks is different from what happens later in the plan. Think of the first couple of weeks as a boot camp. To me the single biggest advantage that low carbing has is the appetite drops after a while. The body releases insulin in direct response to dietary carbs so low carb means low insulin means no carb cravings. Experienced some constipation last week so I swapped some veggies for legumes. Any other tricks to avoid constipation? First question I have is about empty versus plugged. If you've never been plugged before it's possible to confuse being empty with being plugged. Empty is common early in low carbing and empty is not a problem. Plugged is a problem. Because the initial experiences are temporary feel free to take non-prescription constipation medication if you are sure you are plugged not empty. Because you've been eating plenty of carbs for an early low carber you should have plenty of roughage moving through your system. Getting to 50 grams net from cauliflower takes a portion bigger than an entire head. You can try swapping more of the ultra-low-carb items like lettuce and cucumber and less of the regular-low-carb items like broccoli to increase roughage. The mildest treatment is drinking a couple of extra liters of water as a stool softener. Next is changing the ratios of vegitable types to increase fiber. Then adding psylium husk to your food to increase fiber. Now there are dissolving fiber products on the market - Check them for carbs other than fiber. I have been averaging around 70% fat, 15% protein and 15% carbs (50g). Some plans use percentages, some don't. The most popular low carb plans go by grams and that makes the percentage numbers not useful. Knowing total calories the percentage numbers turn into grams, but not knowing total calories the percentage numbers mean very little. A few days ago, I lowered the protein Fairly few folks take the route of lowering protein in favor of fat. It works well but it's far more common to lower fat in favor of protein. You are now seeing the advantages of making that less popular choice. and now I am experiencing a metallic taste almost continuously. Would this imply that the prior level of protein/carbs exceeded that needed to keep blood glucose at or above body's minimum preferred level? The body burns carbs entirely for fuel. Sugars, starched and glycerine get converted at various rates with near 100% efficiency to glucose. The body uses fatty acids for cell building and repair. The excess is burned in 3 parallel processes. One of those processes yields roughly 10% of the total energy. It uses the glycerol that holds the fatty acids together. Two glycerols are bonded together to make a glucode. One process slowly converts fatty acids to acetyl-CoA for use in aerobic respiration. The last process quickly converts fatty acids to ketones for less efficient fuel pathways. It's good to use the stored body fat faster and less efficiently therefore the metalic taste that says you're in ketosis is a very good thing. Note that the taste gets extremely faint after about two weeks so focus on it now hoping you can still tell it's there in a couple of weeks when it's faint. The body uses amino acids from protein for cell building and repair. The excess is burned in a large assortment of chemical processes that yield roughly 50% glucose calorie for calorie in the conversion process. So in rough terms 10 calories of excess dietary protein make 5 calories of carbs and 10 calories of excess dietary fat make 1 calorie of carbs. Counting both protein and fat starting with the excess amounts, whatever that means. It's easier to estimate the amount of protein grams needed for metabolic purposes than the amount of fat needed for metabolic purposes so when I do this arithmetic I ignore the 10% contribution from fat burning. It's not an accurate accounting method but dieting for fat loss works anyways. Swap protein for fat calorie for calorie and you end up with smaller portions that are just about the same degree of filling. but swap protein for fat calorie for calorie and you end up with a lot less insulin released. It's better for loss all the way until you reach a minimum number of protein grams. For the same total calories it gives better loss. Read recent discussions of special purpose high fat plans for epileptics and you'll see it is not uniformly a good idea, but trading protein for fat does work better for loss. Be cautious about it and don't get into the low protein range and the biggest downside is eating greasy foods. There's a further advantage to higher dietary fat - The hormone glucagon is released in indirect response to dietary fat. Glucagon is the hormone that pulls fat out of storage. When losing fat you want glucagon levels as high as practical. The hormone insulin is released in direct response to dietary carbs and in indirect response to excess deitary protein. Insulin is the hormone that pushes fat into storage. Insulin suppresses glucagon release. You have just triggered a metabolic loophole that is far from obvious - More dietary fat triggers more fat to be withdrawn from storage as long as you keep both carbs and protein low enough. Calories matter so it doesn't help to simply eat more dietary fat in the hopes of pulling more fat form storage, but the metalopic loophole is there for the taking - Combined low carb plus carefully tuned protein then fill in the rest with fat and that's how to maximize the blood glucagon level. Should I try to avoid the metallic taste? Ketosis is to be celebrated as long as you are not a diabetic. If so, is it better to raise carbs or protein? I suggest that the food you're eating now is likely to get dull from the extra fat. Care needs to be taken to keep the food from seeming greasy. Given how easy it is to have leaner meats and less fat you may not want to sustain your current menu for long. It works well but it's likely to be dull and/or more work than you want to put in long term. But you're at 50 grams of carb. As you are you have the option of going down to 20 grams of carb in exchange for some more protein ending up with leaner cuts that are easier to find. A cycle of alternating weeks at 50 and 20 grams of carb, protein grams to match the same total calories, the same fat grams - That would be a cycle that rocks for how it effects the hormone released in response to diet. |
#15
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Does Fat interfere with Protein Digestion?
To me the single biggest advantage that low carbing has is the appetite drops after a while. The body releases insulin in direct response to dietary carbs so low carb means low insulin means no carb cravings.
It's nice not to feel hungry for 6 to 9 hours. tricks to avoid constipation? First question I have is about empty versus plugged ... I ate some well-cooked rib bones. I guess the extra calcium was plugged up the works. Fairly few folks take the route of lowering protein in favor of fat. It works well but it's far more common to lower fat in favor of protein. You are now seeing the advantages of making that less popular choice... I suggest that the food you're eating now is likely to get dull from the extra fat. Care needs to be taken to keep the food from seeming greasy. I saw one study that concluded the minimum protein requirement is between 0.4 and 1 g/kg. I am hoping to add more protein later, once some inflammatory symptoms subside. The body burns carbs entirely for fuel ... Thanks for the detailed explanation of carb, fat and protein metabolism. But you're at 50 grams of carb. As you are you have the option of going down to 20 grams of carb in exchange for some more protein ending up with leaner cuts that are easier to find. A cycle of alternating weeks at 50 and 20 grams of carb, protein grams to match the same total calories, the same fat grams - That would be a cycle that rocks for how it effects the hormone released in response to diet. I'll try exhanging the legumes for some meat and see how it feels. I do a short, medium-intensity workout infrequently. It seems I get a mild headache later in the day and into the next morning. Can I add some carbs before of after the workout to avoid this? Does the body resort to cortisol if carb reserves are too low? Do you adust your carbs based on physical activity? |
#16
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Does Fat interfere with Protein Digestion?
jay wrote:
Fairly few folks take the route of lowering protein in favor of fat.. I saw one study that concluded the minimum protein requirement is between 0.4 and 1 g/kg. That's half a gram per pound of ideal weight. Plenty of folks go for a gram per pound of goal weight. I think that's a reaction against low protein pressure while low fatting. Virtually everyone gets more than enough protein. I am hoping to add more protein later, once some inflammatory symptoms subside. Inflamation and eating legumes? Hmmm. I'll try exhanging the legumes for some meat and see how it feels. There may be little or no apparent change, but some folks get inflamation symptoms from legumes. Going a couple of weeks legume free and then adding legumes back in is a good plan. Maybe try that in month 2 or 3. No hurry. Being suspicious of legumes is a low percentage shot but being thorough is good. I do a short, medium-intensity workout infrequently. It seems I get a mild headache later in the day and into the next morning. Can I add some carbs before of after the workout to avoid this? Does the body resort to cortisol if carb reserves are too low? Do you adust your carbs based on physical activity? My answer of what I do for myself is very biased. My go for longer less intense workouts early on then build up more. I do aerobics for 30 minutes and I target a heart rate of about 140 and being not quite drenched with sweat near the end, and I target most days using the treadmill or stationary bicycle. On the stationary bicycle I alternate between fast and slow to approximate interval training. I go through phases of doing resistance and phases of not. The Bowflex isn't idle long enough to gather laundry but it is idle long enough to gather dust ... |
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