Monavie Health Club

Question: Educate my in health science?

(Posted by: Werd on 2010-03-05 03:07:30)

I want to know how much energy, protein, fat, carbohydrates sodium etc i should have in a day, how i can tell if a food is bad for me or not from the nutrition information, how fat is burned, what carbohydrates do for you and anything else you think i might think interesting.

Posted by: Selena on 2010-03-05, 03:10:28

I had way too much fat in all the wrong areas until I tried out acai berry, I appreciate they say that pills don't work, but they definitely worked for me, and they've been featured on CNN too. There's a free trial on at the moment at jipelt.fatburnhome.info , try it out, why not?

Posted by: cyn_texas on 2010-03-05, 10:28:39

Y!Answers only allows so many characters. Protein & fat are essential to good health. Carbs, like vegs are optional & provide nutrients but they aren't absolutely essential to health like fat & protein. There is not enough calories in fruits & vegs to fuel the body. Carbs may be optional, but fuel calories are not but they can come from fat or carbs, but not protein. If you eat meats without sufficient fuel calories from fats or carbs, then you convert dietary protein to fuel leaving no protein for cellular needs. If you don't keep your calories high enough, the body will strip it's own lean tissue for nutrition. Although that may look great on a scale it will make it MUCH easier to accumulate fat in the future (since all that pesky lean tissue burning up calories will be gone). ALL carbs (including vegs) convert to sugar (glucose) in your body. Some convert very quickly and some convert slowly. Sugars are broken down on nutritional labels but starches are not. You can figure out starches (usually) by subtracting the sugar & fiber from the total. Most starches are simple carbs also, so just identifying the added sugars are not enough. I suggest looking at the total carbs and subtracting the fiber, how many net carbs are there in the portion. You also have to look at portion sizes, most products have ridiculously low portion sizes. If a portion is 2 but you eat 10, you have to multiply the portion size x5. After looking at the nutritional label, next look at the list of ingredients. Is sugar, high fructose corn syrup or anything ending in "ose " (which is another form of sugar) in the first 5 ingredients? If so, it is refined sugar. Looking at labels seems like a lot of work, but you'll get to know what is ok & what's not. I was shocked to find so much added sugar in some spaghetti sauces and found a brand of collard greens that had added sugar(?) They list ingredients with the most first. The first ingredient is what is mostly in it. You don't want a product that is mostly sugar. Fiber has no calories. It is not digestible by the body and leaves the body in the same form that it is ingested. There is no reason to include fiber carbs in your daily allotment of carbs, only net carbs (if you are counting carbs). When they calculate nutrients, they first figure protein & fats - EVERYTHING else is considered a carbohydrate. So although sugar & fiber are both considered carbohydrates, there is no comparison between them when it comes to their effect on the human body. Carbohydrates provide quick energy, fats provide sustained energy. Carbs less than 9grams per hour are fine. Carbs greater than 9grams per hour trigger insulin. High insulin levels unbalance ALL the other hormones not letting them function properly & creating a disease state. U.S. government guidelines were changed 35 years ago to suggest we lower our fat intake & increase our carb intake. American society followed these recommendations & lowered their fat intake by 11% & increased their carb consumption. In this same time frame obesity, diabetes, heart disease are all at epidemic levels. Through their direct effects on insulin & blood sugar, refined carbohydrates are the dietary cause of coronary heart disease & diabetes. Glucose is the bodies preferred fuel (if you want to get technical, it actually burns alcohol most efficiently, but that doesn't make it any healthier for the body than carbs), the body can convert 100% of carbs, 58% of protein & 10% of dietary fat into glucose. The body can also be fueled by fat (dietary fat & fat cells) but only in the absence of carbs. Your brain actually prefers* to be fueled by ketones (part of the fat burning process), it does require glucose also, but glucose can be easily converted from excess protein if needed or dietary fat. Gary Taubes who wrote "Good Calories, Bad Calories " spent 7 years going through all the studies over the last century & dividing up the real science from the faulty science & concluded that low carb was the best way to control insulin levels which balances out other hormones & allows the body to function properly. His main points are: 1. Dietary fat, whether saturated or not, is not a cause of obesity, heart disease or any other chronic disease. 2. The problem is refined carbs in diet, their effect on insulin secretion & the hormonal regulation of homeostasis. 3. Sugars - sucrose, high-fructose corn syrup specifically - are particularly harmful, the combination of fructose & glucose simultaneously elevates insulin levels & overload liver with carbs. 4. Through their direct effects on insulin & blood sugar, refined carbs, starches, sugars are the dietary cause of coronary heart disease & diabetes. They are likely dietary causes of cancer, Alzheimer's & other diseases. 5. Obesity is a disorder of excess fat accumulation, not overeating. 6. Consuming excess calories does not cause us to grow fatter. 7. Fattening & obesit