Ann said:I know from personal experience, that adding globs of sour cream &
butter to a baked potatoe will put more pounds on you than if you have
the potatoe alone, or with a very very small amount of either or with a
little low fat cottage cheese.
TC's advice on that at least, is nonsense.
How do you know that it was the sour cream and not the potato? You
don't. It could just as easily been the potato chips and the soda you
had the night before. Or the pie and ice cream you had for dessert.
Calories mean squat. Dietary fat means squat. If calories or fat meant
anything, everyone, virtually without exception, who went on a
low-calorie low-fat diet would succeed every time and they would all be
thin. 98% or more who do low-fat low-calorie dieting fails.
Virtually everyone who tries to diet by low-fat and low-calorie fails.
That means that calories and fat means squat.
BUT... if you restrict carbs, you will easily (well easier than low
fat) succeed in virtually every case, at least 98%.
For anyone with statistical training, you will realize that that covers
everyone under the bell curve up to about the third standard deviation.
Which means that past statistics clearly have shown that
low-fat/low-calorie is completely wrong, mathematically speaking. It
simply does not work.
I've challenged those in sci.med.nutrition to explain the specific
bio-chemical process that determines and monitors calories ingested and
the subsequent process that supposedly triggers fat storage or fat use
from that information, and no one can explain how it supposedly works.
It is a modern medical fallacy. The body cannot measure or detect or
respond to excess calorie consumption directly.
The body is triggered to either store or use fat by the
insulin/glucagon hormone balance process. The insulin/glucagon balance
responds to the blood glucose levels. When blood glucose levels go up,
insulin is produced, it triggers the bodies cells to convert the
glucose into fat and store it. Conversely, when the blood glucose
levels are within normal ranges, the body is not triggered to store
fat. Blood glucose levels are thrown out of whack by consuming large
amounts of carbohydrates, specifically the refined and starchy carbs.
Thus a potato with lots of cream or butter will be digested slower and
will affect the bgl less than a plain potato which will be absorbed
faster and will cause a more pronounced insulin spike. The more
pronounced insulin spike will cause the body to store fat quicker and
longer.
Low fat milk is a waste of time. Low fat foods is working against
weight loss. Again the French paradox shows clearly that people who eat
a lot of fat are not necessarily fat. That fact cannot be ignored.
TC
