Posted: 3/27/2010 2:08:34 PM EDT
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OK, first of all I am not a 'food alarmist'. I don't run around scared of everything just because some study somewhere said it might be bad for you. That is why I am hoping that someone with more knowledge, maybe a nutritionist, food biologist, etc... could give me the skinny on this new study: http://www.princeton.edu/main/news/archive/S26/91/22K07/ In a nutshell, the study is showing that HFCS (high fructose corn syrup) and table sugar (sucrose) have different effects on, in this case rats, when consumed in equal amounts. Basically HFCS is the devil, LOL. Is this because of the differing chemical compositions? Any other reliable studies you can point me at? I have been trying to lose weight, and am becoming more aware of glycemic values and other effectors to weight gain/retention. We're prepping more now, and are trying to make sure our diet now, and if SHTF, supports long term health. Thanks in advance. |
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All you really have to do is eat real food. Nothing processed should be a regular part of your diet. Non-GMO grains should be the norm for your preps. We switched to real food, meaning fresh vegetables, organic when possible, limited meats that are free range and grass fed, natural non-farm fish....you get the idea. It was remarkable how quickly we lost weight, felt better, had more energy, and.....we shit less. A whole lot less. The proof was there - our bodies were using rather than rejecting what we ate. The switch to real food was life-changing. The cravings for chips ahoy and chicken nuggets fade pretty fast, but I still hit the occasional Snickers bar. One concern I have with prepping is the overemphasis on grains and starch. Five gallon pails of wheat and rice are a common thing to store, but when eaten they convert primarily to sugar. I wonder about type two diabetes in a diet too dependent on them. Just my .02 |
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http://www.futurepundit.com/archives/007048.html
March 22, 2010 High Fructose Corn Syrup: Metabolic Syndrome In Rats Another piece of evidence for a link between high-fructose corn syrup consumption, obesity, and metabolic syndrome. In results published online March 18 by the journal Pharmacology, Biochemistry and Behavior, the researchers from the Department of Psychology and the Princeton Neuroscience Institute reported on two experiments investigating the link between the consumption of high-fructose corn syrup and obesity. The first study showed that male rats given water sweetened with high-fructose corn syrup in addition to a standard diet of rat chow gained much more weight than male rats that received water sweetened with table sugar, or sucrose, in conjunction with the standard diet. The concentration of sugar in the sucrose solution was the same as is found in some commercial soft drinks, while the high-fructose corn syrup solution was half as concentrated as most sodas. The second experiment –– the first long-term study of the effects of high-fructose corn syrup consumption on obesity in lab animals –– monitored weight gain, body fat and triglyceride levels in rats with access to high-fructose corn syrup over a period of six months. Compared to animals eating only rat chow, rats on a diet rich in high-fructose corn syrup showed characteristic signs of a dangerous condition known in humans as the metabolic syndrome, including abnormal weight gain, significant increases in circulating triglycerides and augmented fat deposition, especially visceral fat around the belly. Male rats in particular ballooned in size: Animals with access to high-fructose corn syrup gained 48 percent more weight than those eating a normal diet. In humans, this would be equivalent to a 200-pound man gaining 96 pounds. *********************************** http://www.futurepundit.com/archives/006666.html October 29, 2009 Fructose Causes High Blood Pressure? Beware a diet high in fructose. A diet high in fructose increases the risk of developing high blood pressure (hypertension), according to a paper being presented at the American Society of Nephrology’s 42nd Annual Meeting and Scientific Exposition in San Diego, California. The findings suggest that cutting back on processed foods and beverages that contain high fructose corn syrup (HFCS) may help prevent hypertension. Over the last 200 years, the rate of fructose intake has directly paralleled the increasing rate of obesity, which has increased sharply in the last 20 years since the introduction of HFCS. Today, Americans consume 30% more fructose than 20 years ago and up to four times more than 100 years ago, when obesity rates were less than 5%. While this increase mirrors the dramatic rise in the prevalence of hypertension, studies have been inconsistent in linking excess fructose in the diet to hypertension. Fructose is starting to look like a more plausible villain than fat. Perhaps Diane Keaton in Sleeper was right to praise "Deep fat". Diana Jalal, MD (University of Colorado Denver Health Sciences Center), and her colleagues studied the issue in a large representative population of US adults. They examined 4,528 adults 18 years of age or older with no prior history of hypertension. Fructose intake was calculated based on a dietary questionnaire, and foods such as fruit juices, soft drinks, bakery products, and candy were included. Dr. Jalal’s team found that people who ate or drank more than 74 grams per day of fructose (2.5 sugary soft drinks per day) increased their risk of developing hypertension. Specifically, a diet of more than 74 grams per day of fructose led to a 28%, 36%, and 87% higher risk for blood pressure levels of 135/85, 140/90, and 160/100 mmHg, respectively. (A normal blood pressure reading is below 120/80 mmHg.) I've gradually become more concerned about fructose. Robert H. Lustig, MD, a UCSF Professor of Pediatrics in the Division of Endocrinology, takes a look at the harms that come from excessive fructose consumption. Note that he says we are eating an order of magnitude more fructose than our ancestors did historically. Is high fructose consumption from high fructose corn syrup and sucrose sugar responsible for the obesity epidemic? He says our ancestors got about 15 grams per day. Well, a medium sized apple has about 10 grams. So 2 apples will give you more fructose than most of our ancestors consumed. Our bodies are probably not well adapted to handle 150 grams of fructose per day. Anyone know of a good detailed list of fructose levels in various foods? I've only found short lists of fructose levels in foods. |
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All you really have to do is eat real food. Nothing processed should be a regular part of your diet. Non-GMO grains should be the norm for your preps. We switched to real food, meaning fresh vegetables, organic when possible, limited meats that are free range and grass fed, natural non-farm fish....you get the idea. It was remarkable how quickly we lost weight, felt better, had more energy, and.....we shit less. A whole lot less. The proof was there - our bodies were using rather than rejecting what we ate. The switch to real food was life-changing. The cravings for chips ahoy and chicken nuggets fade pretty fast, but I still hit the occasional Snickers bar. One concern I have with prepping is the overemphasis on grains and starch. Five gallon pails of wheat and rice are a common thing to store, but when eaten they convert primarily to sugar. I wonder about type two diabetes in a diet too dependent on them. Just my .02 What are non-GMO grains? |
| The more important question is, why is high-fructose corn syrup used in so many foods? The answer: price controls on sugar. The US government fixes the price of sugar at a price higher than the markets are willing to bear. This makes HFCS is cheaper, so it is used instead. It's a nice little game played by ADM, the sugar producers and their puppets in congress. |
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All you really have to do is eat real food. Nothing processed should be a regular part of your diet. Non-GMO grains should be the norm for your preps. We switched to real food, meaning fresh vegetables, organic when possible, limited meats that are free range and grass fed, natural non-farm fish....you get the idea. It was remarkable how quickly we lost weight, felt better, had more energy, and.....we shit less. A whole lot less. The proof was there - our bodies were using rather than rejecting what we ate. The switch to real food was life-changing. The cravings for chips ahoy and chicken nuggets fade pretty fast, but I still hit the occasional Snickers bar. One concern I have with prepping is the overemphasis on grains and starch. Five gallon pails of wheat and rice are a common thing to store, but when eaten they convert primarily to sugar. I wonder about type two diabetes in a diet too dependent on them. Just my .02 What are non-GMO grains? GMO = genetically modified |
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Quoted: Quoted: All you really have to do is eat real food. Nothing processed should be a regular part of your diet. Non-GMO grains should be the norm for your preps. We switched to real food, meaning fresh vegetables, organic when possible, limited meats that are free range and grass fed, natural non-farm fish....you get the idea. It was remarkable how quickly we lost weight, felt better, had more energy, and.....we shit less. A whole lot less. The proof was there - our bodies were using rather than rejecting what we ate. The switch to real food was life-changing. The cravings for chips ahoy and chicken nuggets fade pretty fast, but I still hit the occasional Snickers bar. One concern I have with prepping is the overemphasis on grains and starch. Five gallon pails of wheat and rice are a common thing to store, but when eaten they convert primarily to sugar. I wonder about type two diabetes in a diet too dependent on them. Just my .02 What are non-GMO grains? Not genetically modified. Most of the corn and wheat (not sure about rice) grown these days is genetically modified to increase yields, insect resistannce, resistance to herbicides, product bulk, etc. There are lots of questions about the long term effects of them on both the food chain and the human body. |
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as a professional who has seen the masses and their consumption for 40 years there are several issues
that have led to the obesity issue world wide, soft living, IE TV, Games Movies, COMPUTERS etc has taken the activity levels down at Least 75% in the average person Convenience foods, full of salts, chemicals, junque foods, from McDonalds to the hot dog at 7/11 the calorie consumption is HUGE on these items, NATHANS hot dogs are 3.5oz are nearly 300 calories..JUST THE DOG..  and those Oscar Mayer are worse and contain more salt and fat and crap, than the Nathans, A Big mac fries and a coke are pushing 1000 calories.
FILET MIGNON has less calories per ounce than a hot dog Portions, we come from a farm and factory worker root's in our eating habits, an average farm breakfast, 2 eggs, a rasher of bacon, toast, coffee with cream and a big glass of OJ..700 calories but we as a whole, don't go out and put 6 hours on a tractor, weeding, hauling hay and feed sacks, climbing ladders, fixing fence, moving crates of parts, shaping steel, hammering shingles etc..we go sit behind a desk, steering wheel, computer and then consume the same or MORE calories for lunch/dinner/TV snack. keep in mind the football star at age 16 is buff and the door kicker at 25 are eating 4000 calories a day,,the same guy at 40 is still eating 3000 calories and not running crab drills or 5 mi each morning. HUGE portions that got bigger to bring people into free standing restaurants, Bang for the BUCK, wow you get 50 wings at Joeblows, and only 30 at Jimbob;s so people have a misrepresentation of what "Normal" consumption is, a truly twisted representation. it worked for Fuddruckers in the late 70's and everybody jumped on the band wagon from there. FRIED we eat fried everything, batter a bug and someone will eat it..you MORE THAN DOUBLE the calories of chicken when you fry it. HFCS I think is a HUGE source of hidden fats and sugars we don't take into effect when selecting foodstuff's, especially in PROCESSED FOODS, hell a can of whole peeled tomatoes has HFCS in it. read the labels, avoid the HFCS is my recomendation though the commercials will tell you differently. Stick to natural foods, make your own, control your intake..avoid processed meats, cold cuts, hot dogs, salami. avoid packeged pre made foods like lasagna, fried chicken, TV dinners of all flavors... etc. As a Chef and F&B Professional, and someone who since childhood has fought the battle of the bulge even with HARD Activity, caloric intake V exercise is the key Keeping in mind, just because your "active" that aint exercise LOTS of overweight carpenters, stevedores, plumbers and floor walkers, if you walk 5 mi a day, every day, and still eat 2500 calories, your gonna get/stay fat as you age. I recently found a website that helped me justify a lot of issue I was having with food as far as having a lower than normal caloric intake while continuing to gain weight and doing a mild exercise program. The site provided me with enough information that I actually got my Doctor off his ass and listening, he reduced my insulin almost in half resulting in a loss 20 pounds in 45 days doing NOTHING differently I have also gotten a lot of additional education as far as what is in what food and an increased knowledge of what to eat with what, combining foods to feel satisfied while reducing caloric intake PM me for the website CHEF |
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All you really have to do is eat real food. Nothing processed should be a regular part of your diet. Non-GMO grains should be the norm for your preps. We switched to real food, meaning fresh vegetables, organic when possible, limited meats that are free range and grass fed, natural non-farm fish....you get the idea. It was remarkable how quickly we lost weight, felt better, had more energy, and.....we shit less. A whole lot less. The proof was there - our bodies were using rather than rejecting what we ate. The switch to real food was life-changing. The cravings for chips ahoy and chicken nuggets fade pretty fast, but I still hit the occasional Snickers bar. One concern I have with prepping is the overemphasis on grains and starch. Five gallon pails of wheat and rice are a common thing to store, but when eaten they convert primarily to sugar. I wonder about type two diabetes in a diet too dependent on them. Just my .02 whole grain and natural carbs are actually 40% of a diabetics diet. with 30% proteins and 30% fats being the magical balance. |
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Quoted: Quoted: All you really have to do is eat real food. Nothing processed should be a regular part of your diet. Non-GMO grains should be the norm for your preps. We switched to real food, meaning fresh vegetables, organic when possible, limited meats that are free range and grass fed, natural non-farm fish....you get the idea. It was remarkable how quickly we lost weight, felt better, had more energy, and.....we shit less. A whole lot less. The proof was there - our bodies were using rather than rejecting what we ate. The switch to real food was life-changing. The cravings for chips ahoy and chicken nuggets fade pretty fast, but I still hit the occasional Snickers bar. One concern I have with prepping is the overemphasis on grains and starch. Five gallon pails of wheat and rice are a common thing to store, but when eaten they convert primarily to sugar. I wonder about type two diabetes in a diet too dependent on them. Just my .02 whole grain and natural carbs are actually 40% of a diabetics diet. with 30% proteins and 30% fats being the magical balance. Judging from many of the prep lists I've seen, the carb percentage will be much higer. People seem to be storing way too much bulk starch because it's easy and cheap. I'm not anti grain, I'm pro balance, and I'm not seeing balance addressed often enough. |
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OK, first of all I am not a 'food alarmist'. I don't run around scared of everything just because some study somewhere said it might be bad for you. That is why I am hoping that someone with more knowledge, maybe a nutritionist, food biologist, etc... could give me the skinny on this new study: http://www.princeton.edu/main/news/archive/S26/91/22K07/ In a nutshell, the study is showing that HFCS (high fructose corn syrup) and table sugar (sucrose) have different effects on, in this case rats, when consumed in equal amounts. Basically HFCS is the devil, LOL. Your not an alarmist at all. HFCS is found in just about everything and has also linked to the dramatic rise in diabetes. It probably wouldn't be too much of a stretch to find a direct link between the the makers of HFCS and the drug companies the produce diabetic medications. |
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Quoted: Quoted: OK, first of all I am not a 'food alarmist'. I don't run around scared of everything just because some study somewhere said it might be bad for you. That is why I am hoping that someone with more knowledge, maybe a nutritionist, food biologist, etc... could give me the skinny on this new study: http://www.princeton.edu/main/news/archive/S26/91/22K07/ In a nutshell, the study is showing that HFCS (high fructose corn syrup) and table sugar (sucrose) have different effects on, in this case rats, when consumed in equal amounts. Basically HFCS is the devil, LOL. Your not an alarmist at all. HFCS is found in just about everything and has also linked to the dramatic rise in diabetes. It probably wouldn't be too much of a stretch to find a direct link between the the makers of HFCS and the drug companies the produce diabetic medications. Wouldn't be surprising at all. |
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All you really have to do is eat real food. Nothing processed should be a regular part of your diet. Non-GMO grains should be the norm for your preps. We switched to real food, meaning fresh vegetables, organic when possible, limited meats that are free range and grass fed, natural non-farm fish....you get the idea. It was remarkable how quickly we lost weight, felt better, had more energy, and.....we shit less. A whole lot less. The proof was there - our bodies were using rather than rejecting what we ate. The switch to real food was life-changing. The cravings for chips ahoy and chicken nuggets fade pretty fast, but I still hit the occasional Snickers bar. One concern I have with prepping is the overemphasis on grains and starch. Five gallon pails of wheat and rice are a common thing to store, but when eaten they convert primarily to sugar. I wonder about type two diabetes in a diet too dependent on them. Just my .02 whole grain and natural carbs are actually 40% of a diabetics diet. with 30% proteins and 30% fats being the magical balance. Judging from many of the prep lists I've seen, the carb percentage will be much higer. People seem to be storing way too much bulk starch because it's easy and cheap. I'm not anti grain, I'm pro balance, and I'm not seeing balance addressed often enough. in a SHTF event, long or short term, we are going to see a return to major physical activity including STRESS, these issue will burn through Carbs and fats posthaste. PROTEIN will be the major issue and in short supply,,as it is the toughest thing to store. so SOY proteins should be in the mix, 30% of my stores are soy proteins. dog, squirrels, rats and cats will turn in to pot meat pretty damn quick as the loss of protein will result in tired out and starving folks," man cant live on bread alone" is more than a saying. many think they are going to hunt Bambi and keep the larder stocked,,remember in today's world,V 100 years ago, there are 100 million other guys thinking the same thing, and most of them aren't real sure which end of the gun the bullet comes out of. |
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Quoted: I agree. I have a feeling that hunting will run it's course quickly in a major event, particularly in the eastern states. Quoted: Quoted: Quoted: All you really have to do is eat real food. Nothing processed should be a regular part of your diet. Non-GMO grains should be the norm for your preps. We switched to real food, meaning fresh vegetables, organic when possible, limited meats that are free range and grass fed, natural non-farm fish....you get the idea. It was remarkable how quickly we lost weight, felt better, had more energy, and.....we shit less. A whole lot less. The proof was there - our bodies were using rather than rejecting what we ate. The switch to real food was life-changing. The cravings for chips ahoy and chicken nuggets fade pretty fast, but I still hit the occasional Snickers bar. One concern I have with prepping is the overemphasis on grains and starch. Five gallon pails of wheat and rice are a common thing to store, but when eaten they convert primarily to sugar. I wonder about type two diabetes in a diet too dependent on them. Just my .02 whole grain and natural carbs are actually 40% of a diabetics diet. with 30% proteins and 30% fats being the magical balance. Judging from many of the prep lists I've seen, the carb percentage will be much higer. People seem to be storing way too much bulk starch because it's easy and cheap. I'm not anti grain, I'm pro balance, and I'm not seeing balance addressed often enough. in a SHTF event, long or short term, we are going to see a return to major physical activity including STRESS, these issue will burn through Carbs and fats posthaste. PROTEIN will be the major issue and in short supply,,as it is the toughest thing to store. so SOY proteins should be in the mix, 30% of my stores are soy proteins. dog, squirrels, rats and cats will turn in to pot meat pretty damn quick as the loss of protein will result in tired out and starving folks," man cant live on bread alone" is more than a saying. many think they are going to hunt Bambi and keep the larder stocked,,remember in today's world,V 100 years ago, there are 100 million other guys thinking the same thing, and most of them aren't real sure which end of the gun the bullet comes out of. |
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its the corn lobby that keeps corn heavily subsidized and prices low. when the us decided on a cheap food policy, it may have led to the widespread use of additives like HFCS (i think so)
www.usdaeconomists.org/Cheap%20Food%20Policy%20USDA.ppt that being said, its also partly responsible for our prosperity. double edged sword. calories are not calories and sugar isnt sugar. muscle head site good info none the less http://www.tmuscle.com/free_online_article/sports_body_training_performance_nutrition/thank_you_for_guzzling_corn_syrup also, insulin isnt necessarily the enemy... http://articles.elitefts.com/nutrition/low-carb-dogma/ |
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Thanks for the info everyone. We lead as healthy a lifestyle as we can. My wife is a talented chef, so we almost never eat anything prepackaged. The real shocker is when you start looking athe ingredients in your ingredients... This year we're going to try and make our own marinara's (big italian fans) and try to avoid all the sugars in the jar sauce. But in reality we probably won't be able to produce as much as we'd use. One thing about the prep food we have, though most of it is canned it is true we'll probably be burning many more calories. That should help offset some. We're also big seafood fans, though that can get challenging here in KS, and come SHTF would disappear. Even the lakes and rivers would probably get fished out in short order. We're looking into raising chickens, can have 4 or 5 even in town. That'll give us eggs and the occasional whole chicken. In the end, the losing weight part is mainly going to be an equation between number of calories consumed, and number burned... just trying to avoid the worst calories in the intake. |