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Ramadan is popularly associated with gaining weight, because people tend to binge before dawn and after sunset and are more sedentary than usual. http://latime

Ramadan is popularly associated with gaining weight, because people tend to binge before dawn and after sunset and are more sedentary than usual. http://latimesblogs.latimes.com/world_now/2012/07/cairo-the-sun-slips-beyond-the-nile-and-the-fast-is-broken-as-they-have-done-for-centuries-during-the-holy-month-of-ramad.html http://latimesblogs.latimes.com/world_now/2012/07/cairo-the-...

Cyph0n 9y ago
Middle Eastern cuisine doesn't help either. Most of our food is high in carbs and fats, and we eat a ton of bread!
- WalterSear 9y ago
  But that's all the time, not just ramadan.
  - Cyph0n 9y ago
    But during Ramadan, it's basically all at once. Am I wrong to conclude that more unhealthy food in a shorter time period = more weight problems?
    - hvis 9y ago
      That's the current wisdom, yes. To lose weight, it's recommended to eat many times a day (like 5-6), but limit yourself to small portions.
      - WalterSear 9y ago
        No, they haven't found this to help people lose weight.
      - com2kid 9y ago
        This hasn't been popular, or accepted, wisdom for a very long time. Intermediate fasting (discussed elsewhere in this thread) is much closer to being a modern understanding.
- charlesdm 9y ago
  But so good. :(
  - Cyph0n 9y ago
    So damn true haha! Have you tried Tunisian cuisine? The food we are mostly known for is couscous. It's actually popular among North African countries, but I prefer the southern Tunisian variant to the rest. Spoiler: I'm a Tunisian.
    - tmaly 9y ago
      Is there a great restaurant that you could recommend that serves Tunisian food?
- yourapostasy 9y ago
  There are some assertions that the wheat-based carbs we eat today are deficient in something (allegations vary depending upon who you speak with) that is missing from modern wheat grains and especially flours. It would be interesting to find a micro-culture or community that sources and exclusively uses freshly-stone-ground (not roller milled), whole, heirloom grain varieties for its flour, and compare the incidence of metabolic diseases with the general population. That means a population that only uses a flour that is ground locally, then immediately used within 12-48 hours after grinding. The mill grinds the entire wheat grain, under cold temperatures, sourced from older strains of grain (e.g., einkorn or emmer), without separating and then adding back in bran, etc. Before milling, the grains are held in cold or even freezing, dry, dark storage. If such a population can be found and studied, it could support or refute these assertions that modern hybrid grain strains and modern processes for even "whole wheat" flours is causing deficiencies in our diet that are contributing to various metabolic disorders. Whole wheat is a poorly-regulated term [1]. Baking with whole, heirloom wheat might benefit from deep learning algos, automation, and appropriate sensor tech, considering how finicky the variables are [2]. If we can solve that, then we might be able to deliver industrial-scale baked goods with all the asserted benefits, without the high prices of artisan production. There are a lot of claims surrounding the adverse effects of industrialized grain and its affiliated production [3] [4], but I don't know of anyone coming at the other end, showing populations that eat heirloom grains that are freshly-processed differ from the general population in significant ways. I'm curious if an analogous condition exists for rice. [1] https://ww2.kqed.org/bayareabites/2013/08/16/the-whole-grain-revolution-what-does-100-whole-wheat-mean/ https://ww2.kqed.org/bayareabites/2013/08/16/the-whole-grain... [2] http://www.thekitchn.com/chad-robertsons-5-essentials-for-working-with-whole-and-ancient-grains-expert-essentials-198285 http://www.thekitchn.com/chad-robertsons-5-essentials-for-wo... [3] https://paleoleap.com/what-is-wrong-with-grains/ https://paleoleap.com/what-is-wrong-with-grains/ [4] https://authoritynutrition.com/modern-wheat-health-nightmare/ https://authoritynutrition.com/modern-wheat-health-nightmare...

Cyph0n 9y ago

Middle Eastern cuisine doesn't help either. Most of our food is high in carbs and fats, and we eat a ton of bread!

WalterSear 9y ago
But that's all the time, not just ramadan.
- Cyph0n 9y ago
  But during Ramadan, it's basically all at once. Am I wrong to conclude that more unhealthy food in a shorter time period = more weight problems?
  - hvis 9y ago
    That's the current wisdom, yes. To lose weight, it's recommended to eat many times a day (like 5-6), but limit yourself to small portions.
    - WalterSear 9y ago
      No, they haven't found this to help people lose weight.
    - com2kid 9y ago
      This hasn't been popular, or accepted, wisdom for a very long time. Intermediate fasting (discussed elsewhere in this thread) is much closer to being a modern understanding.
charlesdm 9y ago
But so good. :(
- Cyph0n 9y ago
  So damn true haha! Have you tried Tunisian cuisine? The food we are mostly known for is couscous. It's actually popular among North African countries, but I prefer the southern Tunisian variant to the rest. Spoiler: I'm a Tunisian.
  - tmaly 9y ago
    Is there a great restaurant that you could recommend that serves Tunisian food?
yourapostasy 9y ago
There are some assertions that the wheat-based carbs we eat today are deficient in something (allegations vary depending upon who you speak with) that is missing from modern wheat grains and especially flours. It would be interesting to find a micro-culture or community that sources and exclusively uses freshly-stone-ground (not roller milled), whole, heirloom grain varieties for its flour, and compare the incidence of metabolic diseases with the general population. That means a population that only uses a flour that is ground locally, then immediately used within 12-48 hours after grinding. The mill grinds the entire wheat grain, under cold temperatures, sourced from older strains of grain (e.g., einkorn or emmer), without separating and then adding back in bran, etc. Before milling, the grains are held in cold or even freezing, dry, dark storage. If such a population can be found and studied, it could support or refute these assertions that modern hybrid grain strains and modern processes for even "whole wheat" flours is causing deficiencies in our diet that are contributing to various metabolic disorders. Whole wheat is a poorly-regulated term [1]. Baking with whole, heirloom wheat might benefit from deep learning algos, automation, and appropriate sensor tech, considering how finicky the variables are [2]. If we can solve that, then we might be able to deliver industrial-scale baked goods with all the asserted benefits, without the high prices of artisan production. There are a lot of claims surrounding the adverse effects of industrialized grain and its affiliated production [3] [4], but I don't know of anyone coming at the other end, showing populations that eat heirloom grains that are freshly-processed differ from the general population in significant ways. I'm curious if an analogous condition exists for rice. [1] https://ww2.kqed.org/bayareabites/2013/08/16/the-whole-grain-revolution-what-does-100-whole-wheat-mean/ https://ww2.kqed.org/bayareabites/2013/08/16/the-whole-grain... [2] http://www.thekitchn.com/chad-robertsons-5-essentials-for-working-with-whole-and-ancient-grains-expert-essentials-198285 http://www.thekitchn.com/chad-robertsons-5-essentials-for-wo... [3] https://paleoleap.com/what-is-wrong-with-grains/ https://paleoleap.com/what-is-wrong-with-grains/ [4] https://authoritynutrition.com/modern-wheat-health-nightmare/ https://authoritynutrition.com/modern-wheat-health-nightmare...