What make one feel hungry?

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.


(Ben Park) wrote in message om...
You guys convinced me. Many carbs (bread, white rice, big sweet
apples) are not natural, and our body has not evolved to deal with
them. We are victims of our own technologies.

I will go low carbs. I am going to CostCo now to stock up. I am
thinking of bags of almond, frozen salmon, soy milk (if they have the
unsweetened kind).

I have looked around. Look like South Beach and Zone are good diet to
follow.


(Ben Park) wrote in message om...
This world has so much food energy sources in the form of
carbohydrate. Why did evolution make our body so vulnerable to
carbohydrate? The theory underlying those low-carb diets doesn't seem
to make much sense.

Trina a.k.a milady milady@connectionsdothereykandhereca wrote in message . ..
Too many carbs and not enough fat in your diet?

On 17 Nov 2003 16:43:24 -0800, (Ben Park) wrote:

What make one feel hungry? Is it low glucose alone? Are somethings
else also involved?

Trina
a.k.a milady

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.

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.

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.

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?

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"

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"

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"

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.

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.