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#32
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How did nature make human body so vulnerable to carbohydrate?
Tim Josling wrote:
Just one other thing... you are a unique individual. Use the different diets as a starting point but at the end of the day you are looking for something that works for you. Some people are adapted to carbs, just like some people are somewhat adapted to dairy food. [snip] This sounds possibly akin to eating according to blood type. -- Jean B. |
#33
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How did nature make human body so vulnerable to carbohydrate?
Miche wrote:
In article , "Jean B." wrote: I wonder what the wild potatoes and carrots looked like. I think the potatoes may have been pretty small--like ancient corn was. This would be an interesting thing to research a bit. Wild potatoes are small and have blue skins and blue flesh. Blue! Interesting. If the preagricultural foods tended to be smaller, wouldn't the hunter-gatherers have consumed less when they found them? Wouldn't there discoveries of such things have been rather hit-or-miss? (I still haven't cracked open my books.) -- Jean B. |
#34
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How did nature make human body so vulnerable to carbohydrate?
On Sun, 23 Nov 2003 16:52:31 +1300, Miche
wrote: In article , Pat Paris wrote: On Sat, 22 Nov 2003 15:22:49 +1300, Miche wrote: In article , Pat Paris wrote: Sources, please? Sources, please? Sources, please? My husband the Anthropologist, in all cases. Wow, upper case anthropologist at that. I'm impressed. Good. Perhaps you would be so good as to ask the Anthropologist to cite some of his sources for the statements you attribute to him? Or maybe even some of his published research in the field of Paleolithic nutrition? TIA. |
#35
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How did nature make human body so vulnerable to carbohydrate?
On Sun, 23 Nov 2003 16:51:32 +1300, Miche
wrote: In article , (Chet Hayes) wrote: Miche wrote in message ... A lot of gathered roots and vegetables were high-carb too, even before humans started cross-breeding for palatability. What roots or vegetables growing naturally and in abundance are high carb? What benchmark are you using for "high-carb"? You're the one who said "the gathered roots and vegetable were high-carb" in your response. What benchmark are you using? Or, rather, what benchmark is the Anthropologist using? |
#36
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How did nature make human body so vulnerable to carbohydrate?
In article ,
Pat Paris wrote: On Sun, 23 Nov 2003 16:51:32 +1300, Miche wrote: In article , (Chet Hayes) wrote: Miche wrote in message ... A lot of gathered roots and vegetables were high-carb too, even before humans started cross-breeding for palatability. What roots or vegetables growing naturally and in abundance are high carb? What benchmark are you using for "high-carb"? You're the one who said "the gathered roots and vegetable were high-carb" in your response. What benchmark are you using? Or, rather, what benchmark is the Anthropologist using? I don't mean "high-carb" in the modern sense (post human interference) -- such vegetables are _way_ higher in carbohydrates than they used to be. However, they were _always_ high in carbohydrates compared with other foods -- even wild (blue) potatoes are high carbohydrate. I was just responding to the idea that seems to be going round the group that before agriculture people basically didn't eat carbohydrates. It's not true -- they did, but not as 60-70% of the diet as people do after the "low-fat revolution". Miche -- If you want to end war and stuff you got to sing loud. -- Arlo Guthrie, "Alice's Restaurant" |
#37
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How did nature make human body so vulnerable to carbohydrate?
In article , "Jean B."
wrote: Miche wrote: In article , "Jean B." wrote: I wonder what the wild potatoes and carrots looked like. I think the potatoes may have been pretty small--like ancient corn was. This would be an interesting thing to research a bit. Wild potatoes are small and have blue skins and blue flesh. Blue! Interesting. If the preagricultural foods tended to be smaller, wouldn't the hunter-gatherers have consumed less when they found them? Wouldn't there discoveries of such things have been rather hit-or-miss? (I still haven't cracked open my books.) Nah, people remembered where and when to find good crops of different foods. Even nomadic people made sure they were in the right place at the right time to find lots of good stuff. Did you know that in South America the mountain peoples (don't ask me their names, I can't remember) used to freeze-dry potatoes? They'd dig them up, then leave them on the ground overnight in a frost. The next morning they'd stamp on them to flatten them, and leave them out overnight again. Repeat the procedure a few times and you have freeze-dried spuds that can be stored for a whole winter. Miche -- If you want to end war and stuff you got to sing loud. -- Arlo Guthrie, "Alice's Restaurant" |
#38
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How did nature make human body so vulnerable to carbohydrate?
In article ,
Pat Paris wrote: On Sun, 23 Nov 2003 16:52:31 +1300, Miche wrote: In article , Pat Paris wrote: On Sat, 22 Nov 2003 15:22:49 +1300, Miche wrote: In article , Pat Paris wrote: Sources, please? Sources, please? Sources, please? My husband the Anthropologist, in all cases. Wow, upper case anthropologist at that. I'm impressed. Good. Perhaps you would be so good as to ask the Anthropologist to cite some of his sources for the statements you attribute to him? Or maybe even some of his published research in the field of Paleolithic nutrition? I've asked for cites. And as for the Paleolithic nutrition thing, ask the paleo-diet folks -- they admit that their diet is NOT low-carb. Miche -- If you want to end war and stuff you got to sing loud. -- Arlo Guthrie, "Alice's Restaurant" |
#39
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How did nature make human body so vulnerable to carbohydrate?
Ben Park wrote:
I am very serious about my low-carb endeavor. I bought lots of almond, frozen salmon from CostCo, and cooked a potful of soybean. I bought a Freestyle glucose meter. After a whole day of no carb, my glucose reading is 86, while my wife ate 1 big bowl of rice and measured 102 two hours later. But she still doesn't buy my low-carb lecturing. I have orderd books for Atkins, South Beach, Zone, and Glucose Revolution. My weight is ok (5'7", 150lb, age 45-50). I have a sweet tooth; every evening I have to make several trips to kitchen for cookies, raisin, chocolates, etc. I suspect that glucose is accelerating my ageing. I want to cut it down. Well, the whole low-carb thing can be wrong. I know most scientists frown on it. On the other hand, scientists can be wrong; they are sometimes too insisting on vigorous scientific proofs, and slow in using common sense. I just have to try it. You know, at the very least you will find yourself more in control over what you eat. You won't be such a slave to your sweet tooth. That is a good thing! -- Jean B. |
#40
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How did nature make human body so vulnerable to carbohydrate?
Miche wrote:
In article , Pat Paris wrote: On Sun, 23 Nov 2003 16:51:32 +1300, Miche wrote: In article , (Chet Hayes) wrote: Miche wrote in message ... A lot of gathered roots and vegetables were high-carb too, even before humans started cross-breeding for palatability. What roots or vegetables growing naturally and in abundance are high carb? What benchmark are you using for "high-carb"? You're the one who said "the gathered roots and vegetable were high-carb" in your response. What benchmark are you using? Or, rather, what benchmark is the Anthropologist using? I don't mean "high-carb" in the modern sense (post human interference) -- such vegetables are _way_ higher in carbohydrates than they used to be. However, they were _always_ high in carbohydrates compared with other foods -- even wild (blue) potatoes are high carbohydrate. I was just responding to the idea that seems to be going round the group that before agriculture people basically didn't eat carbohydrates. It's not true -- they did, but not as 60-70% of the diet as people do after the "low-fat revolution". I dunno that anyone said such people didn't eat carbs, just that they ate much fewer carbs than we do now, and that perhaps that is why eating lots of carbs has such a negative effect on many of us. -- Jean B. |
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