oh i love that!

"Marengo" <pjmarengo@yahoo.com> wrote in message >

http://members.cox.net/pmarengo/trL.JPG

Most cheeses have some carbs.
Eggs have about a gram per large egg.
Heavy Whipping Cream has 6.6G per cup (unwhipped, whipped this is a 2
cup measure)
Butter has some trace carbs.

Your best bets are muscle meats, fish (not shellfish which have some
carbs), animal fats (lard, tallow, schmaltz, uncured bacon drippings)
and vegetable oils. Something like psyllium husks would probably fit
(they're all fiber) and probably help a lot with this diet.

-Hollywood, who isn't trading cheese for anything, or at least not
cheaply.

My own experience has not shown this, but I do eat eggs, cheese, fish and
fats too.

                            :-D

I don't know if this is true (I'm not even exactly sure what it
means), but even if it were, why do people say it like it's a point in
favor of carbs?  From a dieting standpoint, shouldn't we eat the
*least* efficient fuels possible?  The less efficient the fuel, the
more of it we'll waste, or the more energy we'll have to burn to
process it, so the less we'll have free to turn into fat.

This reminds me of the other night at a Christmas party, when someone
asked me, "Don't you get most of your energy from carbs?"  I didn't
want to go into a ten-minute summary of the whole concept and put
everyone to sleep (like I do here, heh), but I told them it depends on
what you eat.  If you eat mostly carbs, then yes, you'll get most of
your energy from carbs.  If you eat mostly fat (or protein), you'll
get most of your energy from fat (or protein).  As far as which one is
"better" for energy, my impression is that fat is better in general,
although glucose may have an advantage for quick bursts of muscle
activity.

It depends on what you're concerned about.  If you're trying to avoid
diabetic shock, then low-glycemic foods are good because they spread
the sugar load out over a longer period of time, so you don't need to
produce so much insulin all at once.  You still have to produce the
same amount overall, but if you can add the sugar to your bloodstream
slowly enough that your pancreas can keep up with it, you can avoid
damaging your organs without needing to inject insulin.

As far as dieting goes, there's less clear advantage.  Every molecule
of glucose has to be dealt with, by releasing insulin to trigger
insulin receptors, which tell the cells to store fat.  A certain
amount of glucose means a certain amount of insulin-triggered reaction
to it, regardless of the timetable.  You could even make a
reasonable-sounding argument that if you have to eat X grams of carb,
you're better off to eat high-glycemic carbs, so the insulin process
can get over with more quickly and you can get back sooner to glucagon
production and burning fat.  I'm not making that argument, but it
makes some sense at first glance.

The main reason I can see to stick to low-glycemic carbs is that by
spreading out the insulin rush, you're also spreading out the
cravings, so you don't suddenly find yourself elbow-deep in a bag of
not-so-low-glycemic potato chips an hour later.  If cravings are an
issue for you, that's certainly something to consider.  Of course,
cutting back on both high- and low-glycemic carbs is even better, but
that means less variety.  

That's excellent, and congratulations, but high-fiber isn't the same
thing as low-glycemic, at least in the low-carb lexicon.  If you're
counting fiber as a low-glycemic carb, you may not be digesting as
many carbs as you thought.  That's always good news!

Only in your sense, buddy. No-one, but no-one would ever agree that fat
is stored carbs. You are an abject idiot.

TC

Carbohydrates are one of the three energy sources (protein and fat
being the other two).  Your body doesn't have *A* basic energy source;
it gets energy from whatever combination of those three sources you
feed it.

What?  I think what you might be trying to say is that if your body
wants glucose for something, it can convert dietary fat into glucose.
This is true, although the conversion rate is poor, burning a lot of
energy in the process, which is a GOOD thing for dieters.  For the
most part, though, your body won't convert anything to carbs, because
it doesn't need them for anyting.  It'll function quite happily
burning fat and protein for energy.

Fat is stored energy; it doesn't matter where the energy came from.
It's true that most of the animals we eat are fed a high-carb diet,
but that's because carbs are cheap and they MAKE ANIMALS FAT in a
hurry.  If you want to eat a steer when he's a year old, you feed him
corn.  If you want to raise him to be an ox and pull a wagon, you put
him on pasture and feed him a lot of roughage and maybe a protein
supplement, so he'll grow strong and healthy, but not fat.

Patient:  Doc, every time I hit myself with this hammer, I get a
headache.

Doctor:  Ok, from now on, every time you hit yourself with the hammer,
take one aspirin.