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Carbs Quotes

“Just as calories differ according to how they affect the body, so too do carbohydrates. All carbohydrates break down into sugar, but the rate at which this occurs in the digestive tract varies tremendously from food to food. This difference forms the basis for the glycemic index (GI). The GI ranks carbohydrate-containing foods according to how they affect blood glucose, from 0 (no affect at all) to 100 (equal to glucose). Gram for gram, most starchy foods raise blood glucose to very high levels and therefore have high GI values. In fact, highly processed grain products – like white bread, white rice, and prepared breakfast cereals – and the modern white potato digest so quickly that their GI ratings are even greater than table sugar (sucrose). So for breakfast, you could have a bowl of cornflakes with no added sugar, or a bowl of sugar with no added cornflakes. They would taste different but, below the neck, act more or less the same. A related concept is the glycemic load (GL), which accounts for the different carbohydrate content of foods typically consumed. Watermelon has a high GI, but relatively little carbohydrate in a standard serving, producing a moderate GL. In contrast, white potato has a high GI and lots of carbohydrate in a serving, producing a high GL. If this sounds a bit complicated, think of GI as describing how foods rank in a laboratory setting, whereas GL as applying more directly to a real-life setting. Research has shown that the GL reliably predicts, to within about 90 percent, how blood glucose will change after an actual meal – much better than simply counting carbohydrates as people with diabetes have been taught to do.”

FoodBreakfastSugarDietDiabetesCaloriesCarbsCarbohydratesBlood SugarStarch
Book:Always Hungry?: Conquer Cravings, Retrain Your Fat Cells, and Lose Weight Permanently
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“There’s also some indication that replacing carbohydrate with plant rather than animal foods has special health benefits. Among approximately eighty thousand women in the Nurses’ Health Study consuming lower-carbohydrate diets, high consumption of vegetable protein and fat was associated with a 30 percent lower risk for heart disease over twenty years, whereas high consumption of animal protein and fat appear to provide no such protection. One explanation for this finding is that the relative amounts of amino acids in animal protein stimulate more insulin and less glucagon release than those in plant protein – a hormone combination that has detrimental effects on serum cholesterol and fat-cell metabolism. Other possible downsides of a modern, animal-based diet include a less healthful profile of dietary fats, excessive iron absorption (especially for men), and chronic exposure to hormones, preservatives, and environmental pollutants.”

FoodMeatVegetarianDietProteinPlantsHeart DiseaseCarbsCarbohydratesLow Carb
Book:Always Hungry?: Conquer Cravings, Retrain Your Fat Cells, and Lose Weight Permanently
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“Some people who have been working out regularly for months or even years are still out of shape because the number of cheat days they have in a week exceeds six.”

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Author:Mokokoma Mokhonoana
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“Herman Pontzer, an evolutionary anthropologist at Duke, studies health among hunter-gatherer societies whose lifestyles are similar to those of our ancestors. He found that they generally exhibit excellent health in spite of following a wide range of diets. It doesn't matter if they get 80% of their calories from carbohydrates, or from animal fat, or from nuts and berries - almost all eat more fiber than the average American, but that is about the only difference. (This takes the wind out of the paleo diet.) Interestingly, they don't shun sugar, consuming it in the form of honey. Notably they don't have access to processed foods of or deep-fried foods.”

NutritionHealthy LivingNeuroscienceDietCarbsCarbohydratesPaleo Diet
Book:The Changing Mind: A Neuroscientist's Guide to Ageing Well
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“Back in the 1970s, I ate a high-protein diet to get bigger and stronger. As a senior at Utah State, I weighed 218 pounds with eight percent body fat, and threw the discus over 190 feet. Then I got some advice from the people at the Olympic Training Center. I needed carbs, they advised, and lots of them. They pointed to studies done on the American distance runners. Being an idiot, I took the advice to eat like emaciated, over-trained sub-performers. It took years of high carbohydrate grazing to learn the evils of this advice.”

PeopleYearsStatesDoneBodyEvilStudyFeetAdviceNeededTrainingPercentBiggerStrongerDistanceEightFatsIdiotDietsPoundsPerformersSeniorRunnersWorkoutProteinUtahDistance RunnerMotivational WorkoutCarbsCarbohydratesGrazingBody Fat
Author:Dan John
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“The origin of brain disease is in many cases predominantly dietary. Although several factors play into the genesis and progression of brain disorders, to a large extent numerous neurological afflictions often reflect the mistake of consuming too many carbs and too few healthy fats.”

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Book:Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar - Your Brain's Silent Killers
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“I put on fifteen pounds of muscle, so that was a lot of eating chicken and a high protein, low-carb diet. Also a lot of heavy lifting and a very different kind of training with an ex-navy SEAL guy who wanted to kill me every time I got with him. In a good way.”

WayKindDifferentWantedGuyEatingLowsTrainingHeavyDietsMusclesPoundsChickensDifferent KindsFifteenExesNavyKill MeLiftingGood WaySealsProteinCarbsNavy SealHeavy LiftingEating Chicken
Author:Josh Hutcherson
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“I can't say that I follow a diet plan cause that would be a lie. I love eggs in the morning. I eat a lot of eggs. I love juice. I love sandwiches with protein and veggies. I love pasta with meat sauce. Anything that's a well-rounded meal, I'm really happy with. As long as there is good protein and veggies then I'm all good with some carbs.”

WellsLongI CanWould BeLyingCausesMorningPlansMeatDietsMealsEggsJuiceSandwichesSauceProteinReally HappyPastaWell RoundedCarbs
Author:Gigi Hadid
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