Comments on: The carb myth part 1: Why “fat-free” can still make you fat

By: Wednesday 24th November 2010 « Blog Archive « B32 CROSSFIT

Wednesday 24th November 2010 « Blog Archive « B32 CROSSFIT — Tue, 23 Nov 2010 19:43:17 +0000

[...] The Carb Myth Part 1 › LikeBe the first to like this post. [...]

By: Soph

Soph — Wed, 07 Jul 2010 15:43:55 +0000

Thanks for a fantastic article! I have terrible “insulin whiplash” from eating very “normally” (by today’s standards, ugh) and though my docs say I’m not pre-diabetic, I can’t handle the hypoglycemic swings. It even makes it nearly impossible to work a five-hour restaurant shift if I can’t get a snack. My cholesterol and triglycerides are high. Low-fat diet and exercise has given me high cholesterol! WTF! Even my trainers at the gym have always told me to eat low-fat — and pushed freakin flavored nonfat yogurt packed with HFCS. Hell, I even did Weight Watchers for a while — awful, awful things to put into my body.

This is so helpful. I CAN live without so much pasta and bread, and I can get this stubborn fat off. “Eat fat on purpose?!” You betcha. Real food here I come.

By: KJ

KJ — Wed, 30 Sep 2009 08:19:59 +0000

I have to say, this is a truly amazing article!

You have showed me the light! And now hopefully, I’ll use it!

Thanks a lot!

By: Joyell

Joyell — Mon, 13 Jul 2009 18:35:14 +0000

Rhomboid,

Although regular Cheerios is “better” than the majority of sugared cereals out there, it’s still not great when it comes to carbs, which are essentially sugar.

Check out the ingredients closely:
Whole Grain Oats, Modified Corn Starch, Corn Starch, Sugar, Salt, Calcium Carbonate, Oat Fiber, Tripotassium Phosphate, Wheat Starch, Vitamin E (Mixed Tocopherols) Added to Preserve Freshness. Vitamins and Minerals: Iron and Zinc (Mineral Nutrients), Vitamin C (Sodium Ascorbate), A B Vitamin (Niacinamide), Vitamin B6 (Pyridoxine Hydrochloride), Vitamin B2 (Riboflavin), Vitamin B1 (Thiamin Mononitrate), Vitamin A (Palmitate), A B Vitamin (Folic Acid), Vitamin B12, Vitamin D.

75% of the first four ingredients are starch or sugar. 75% of Cheerios calories come from carbohydrates (sugar). And all of this is for one tiny cup of cereal excluding the milk?

1C of Cheerios + 1/2C skim milk = Roughly – 150 calories, 2g fat, 29g carbs, 3g fiber, and 7g protein. That’s not going to sustain me for very long but YMMV.

For about the same amount of calories, I can have 1C cooked egg whites with some onions, mushrooms, and a sprinkle of low-fat cheese plus 1/2C of cantaloupe and the breakdown is more like this:

150 calories, 1g fat, 15g carbs, 1g fiber, 21g protein.
(3 times the protein, half the fat, half the carbs)

That protein will sustain you for a much longer time which will prevent having those crazy “I’m starving” cravings that can lead to binges and the inevitable “insulin whiplash.”

By: Rhomboid

Rhomboid — Fri, 08 May 2009 08:31:23 +0000

I agree with you about the sugar in most breakfast cereals, and certainly I include most of the “flavored” (frosted, honey nut, etc.) Cheerios in that list, but I have to take issue with dragging plain Cheerios into the line of fire. A 1 cup/28g serving of plain Cheerios has but 1.1g of sugar (all of it sucrose) according to nutritiondata.com. As far as breakfast cereals go that’s pretty good in my book. For comparison, take Apple Cinnamon Cheerios with more than ten times the sugar at 13g or Frosted at 12g, and yes I would agree you’re doing yourself a disservice by consuming them.

By: sten

sten — Fri, 10 Apr 2009 13:31:45 +0000

Great summary. Well written “last nail” in the fat-free coffin one would hope, but it will take years!
You mention “high fructose corn syrup”. This is actually worse than sugar, as it must be digested via the liver and then to triglycerides=fat, bypassing the whole insulin controlling mechanism. But I guess less “whip-lash”!
One can instead easily overload the liver….
Dr Mercola had a very detailed warning about it recently:
http://articles.mercola.com/sites/articles/archive/2009/03/24/Why-HighFructose-Corn-Syrup-Causes-Insulin-Resistance.aspx

He claims the HFSC may be the main reason to rapidly increasing diabetes, through “reactive carbonyls” contained in the HFSC, directly causing similar tissue damage and insulin resistance as diabetes.
So please forget the coke or the soda pop! Only (Soda) water is left today!