3 ms·

I'm mostly inclined to agree... I try to keep my total carbs below 50g/day and net carbs under 20g/day, I'm diabetic and prefer to minimize my use of exogenous

I'm mostly inclined to agree... I try to keep my total carbs below 50g/day and net carbs under 20g/day, I'm diabetic and prefer to minimize my use of exogenous insulin. The cap on the total, is because there are definitely affects from fiber, sugar alcohols, etc that aren't accounted for otherwise. Too many people will turn to the alternatives as an all you can consume buffet and not realize that what is being consumed still has 40-60% of the effects that sugar does on glucose control alone. And that doesn't cover the effects on gut flora. I'm not fond of the vegetarian push in TFA though. I think animal products are perfectly natural and generally good nutrition sources and that the refined fats and sugars are far more dangerous generally speaking. Fruit juice in quantity being as or more dangerous as soda. Fructose does everything bad to the liver that alcohol does without the negative reinforcement of a headache after.

deafpolygon 4y ago
> Fructose does everything bad to the liver that alcohol does Does the alcohol itself not add to the damage?
- tracker1 4y ago
  Sure... but you don't need alcohol... just fructose will do it. The point is that most people don't know that fructose alone will cause liver damage in anything resembling significant quantities... eg: more than 100g HFCS or table sugar a day, which many western people regularly consume... especially if they think that fruit juice smoothies are healthy.
  - ed123 4y ago
    [dead]
    - tracker1 4y ago
      I'm mostly referring to juice (called out smoothies)... also, specifically referred to HFCS and Table Sugar (about half Fructose). Worth noting a serving of juice is about 4oz (125ml) and should only have 3-4 servings of juice a week... not a massive fruit juice smoothie. With fruit, will depend on the fruit and fiber content... most berries are much better (lower GL, higher fiber) than an orange, pineapple or grapes. But higher sugar content fruits with lower fiber content or very high quantities can still be problematic. https://www.dietdoctor.com/fructose-fatty-liver-sugar-toxin https://www.dietdoctor.com/fructose-fatty-liver-sugar-toxin https://www.nih.gov/news-events/nih-research-matters/how-high-fructose-intake-may-trigger-fatty-liver-disease https://www.nih.gov/news-events/nih-research-matters/how-hig... https://openheart.bmj.com/content/4/2/e000631 https://openheart.bmj.com/content/4/2/e000631
wpietri 4y ago
Yeah, as a Boring Technology Club [1] sort of developer, I've grown steadily more suspicious of engineered foods, which includes both highly processed foods and artificial sweetners. We just don't have a very good understanding of the bodily mechanisms, especially once we start looking at things like the gut ecosystem. I'm definitely not telling anybody what to eat, but the more attention I pay to this, the more careful I get. The food industry has many competing motivations, but my long term health is pretty far down the list. [1] https://boringtechnology.club/ https://boringtechnology.club/
- jjeaff 4y ago
  Less of a worry than artificial sweeteners and the like, but I think still a concern is that almost all the fruits and vegetables we eat today are "engineered". When I buy a box of blackberries, they are perfectly black, sweet, juicy and delicious. Modern breeds of apples like Cosmic Crisp are juicy orbs of sugar. Neither of these are natural. They have been selectively cultivated for generations and I wonder how the nutritional value compares to their natural, wild counterparts. Even today's brussel sprout has been cultivated to remove much of the sulfur that made it bitter in the past. Heck, pretty much all the vegetables in the grocery store today are completely engineered by humans. Broccoli and Brussel sprouts are human "engineered" from the same ancestor. Not even considering the pesticides, herbicides, and GMOs, I worry that we are going to have no options except for these delicious flavor and sugar bombs that may not contain enough nutrients to keep us healthy. I hope I am wrong and we have actually managed to out maneuver mother nature by creating more delicious versions of cultivar that are still healthy. I just have this nagging feeling when eating a delicious, juicy fist sized strawberry out of season that it's a bit too good to be true.
  - wpietri 4y ago
    A totally valid question. It seems like a race between our evolutionary adaptation to our changing diet and our ability to change our diet to be a hyperstimulus to our tastes. Based on no evidence at all, I figure simple plant breeding was much more limited in rate of change so it's reasonable to suspect that our bodies kept up, or at least weren't very far behind. But with modern tech, who knows!

deafpolygon 4y ago

> Fructose does everything bad to the liver that alcohol does Does the alcohol itself not add to the damage?

tracker1 4y ago
Sure... but you don't need alcohol... just fructose will do it. The point is that most people don't know that fructose alone will cause liver damage in anything resembling significant quantities... eg: more than 100g HFCS or table sugar a day, which many western people regularly consume... especially if they think that fruit juice smoothies are healthy.
- ed123 4y ago
  [dead]
  - tracker1 4y ago
    I'm mostly referring to juice (called out smoothies)... also, specifically referred to HFCS and Table Sugar (about half Fructose). Worth noting a serving of juice is about 4oz (125ml) and should only have 3-4 servings of juice a week... not a massive fruit juice smoothie. With fruit, will depend on the fruit and fiber content... most berries are much better (lower GL, higher fiber) than an orange, pineapple or grapes. But higher sugar content fruits with lower fiber content or very high quantities can still be problematic. https://www.dietdoctor.com/fructose-fatty-liver-sugar-toxin https://www.dietdoctor.com/fructose-fatty-liver-sugar-toxin https://www.nih.gov/news-events/nih-research-matters/how-high-fructose-intake-may-trigger-fatty-liver-disease https://www.nih.gov/news-events/nih-research-matters/how-hig... https://openheart.bmj.com/content/4/2/e000631 https://openheart.bmj.com/content/4/2/e000631

wpietri 4y ago

Yeah, as a Boring Technology Club [1] sort of developer, I've grown steadily more suspicious of engineered foods, which includes both highly processed foods and artificial sweetners. We just don't have a very good understanding of the bodily mechanisms, especially once we start looking at things like the gut ecosystem. I'm definitely not telling anybody what to eat, but the more attention I pay to this, the more careful I get. The food industry has many competing motivations, but my long term health is pretty far down the list. [1] https://boringtechnology.club/ https://boringtechnology.club/

jjeaff 4y ago
Less of a worry than artificial sweeteners and the like, but I think still a concern is that almost all the fruits and vegetables we eat today are "engineered". When I buy a box of blackberries, they are perfectly black, sweet, juicy and delicious. Modern breeds of apples like Cosmic Crisp are juicy orbs of sugar. Neither of these are natural. They have been selectively cultivated for generations and I wonder how the nutritional value compares to their natural, wild counterparts. Even today's brussel sprout has been cultivated to remove much of the sulfur that made it bitter in the past. Heck, pretty much all the vegetables in the grocery store today are completely engineered by humans. Broccoli and Brussel sprouts are human "engineered" from the same ancestor. Not even considering the pesticides, herbicides, and GMOs, I worry that we are going to have no options except for these delicious flavor and sugar bombs that may not contain enough nutrients to keep us healthy. I hope I am wrong and we have actually managed to out maneuver mother nature by creating more delicious versions of cultivar that are still healthy. I just have this nagging feeling when eating a delicious, juicy fist sized strawberry out of season that it's a bit too good to be true.
- wpietri 4y ago
  A totally valid question. It seems like a race between our evolutionary adaptation to our changing diet and our ability to change our diet to be a hyperstimulus to our tastes. Based on no evidence at all, I figure simple plant breeding was much more limited in rate of change so it's reasonable to suspect that our bodies kept up, or at least weren't very far behind. But with modern tech, who knows!