If your body's glycogen stores are full from carbs then YES fat you consume goes straight to fat.
EDIT: and WFPB (whole food plant based) also reverses type 2 diabetes.
Any resources that you can point to, to research the physiological effects behind WFPB, and for getting started?
I enjoy this one about the benefits of ketosis in a plant based diet with Dr Kahn: http://www.richroll.com/podcast/joel-kahn-349/
I agree with the poster that a high carb/low fat diet can also be pretty healthy, but you pretty much do have to do one or the other.
Both approaches are difficult, because the food supply/industry isn't really setup for it. There are a ton of unhealthy vegan meals in vegan restaurants as well, where they load up on refined sugar and not as many plants.
They keto stuff isn't madness though. It's just a different approach and it works for some people.
I think something in the range of 30-50 net carbs per day is far more realistic to keep balance in your diet. At some point, the benefits come more from having a quality diet, full of vegetables and balanced protein, free of added sugars and grains, rather than actually being in ketosis.
Not that I'm advocating a lettuce only diet. But as I acquire more and more information about how we eat, what we eat, etc, I've become of the opinion that we do have way too much salt, oil, and sugar in our diets. We can even cut down our meat consumption greatly with no ill effect.
We're survivors who haven't had to survive for centuries now.
Those refined oils aren't handled in the same way the healthy, natural ones are so it contributes to the metabolic damage.
It's not really a battle between processed and unprocessed. It's just simple math. Oil and sugar pack a lot of calories in a very small package.
We eat multiple times every day. We have the entire variety of food at our disposal multiple times every day. I can have a feast for every meal. Most people eat like royalty of the past. This is new. Most of us live post-scarcity. We're having a hard time adapting because our instincts and behaviors come from times of scarcity.
https://www.health.harvard.edu/blog/theres-no-sugar-coating-...
https://www.webmd.com/diet/news/20120626/all-calories-not-cr...
"That’s just not what the unbiased studies have shown. Looking only at calories ignores the metabolic effects of each calorie; the source of the calorie changes how you digest it and how you retrieve energy from it."
And there's also the point that calories that "leave the body" aren't really calories consumed.
So if a portion of the raw caloric value of something gets expelled through waste because we aren't really able to process it in time, then it's not really a consumed calorie.
A large portion of the rage against Calorie In Calorie Out is really about our ability to accurately measure calories in any fashion.
We make estimates about the caloric value of a food because the means by which we can measure it is destructive. And we assume that every calorie that enters our body stays there until used as energy. Which may not be true either.
And the WebMD article specifically mentions that the low carb group was essentially stressed the whole time. And it's a study of 21 young people who lost 10% to 15% of their body weight. That's 10 - 20 pounds of an average person.
This guy lost weight eating 1800 calories of twinkies a day. https://www.huffingtonpost.com/david-katz-md/chewing-on-the-...
I think this is a much more interesting experiment as twinkies are roughly uniform. There may be some caloric variation, but none so great as to be relevant. Plus, the overs and unders should average out.
So watching the caloric content of your food is always a good idea if you're looking solely to lose weight. But instead of trying to figure out how many twinkies you can eat in a day, we should be trying to find out which foods we can eat a lot of and still maintain a caloric deficit.
If you want to lose weight then simply counting calories and eating less is an effective strategy.
It's impossible. If I go out to eat, I accept that I will very likely not be eating a nourishing meal.
Here's one good talk by Dr. Robert Lustig. https://www.youtube.com/watch?v=dBnniua6-oM
Here's an overview in a pop-sci article: https://www.kqed.org/bayareabites/85169/sweet-revenge-dr-rob...
People like to hate on low-carb approach. They say things like "It causes liver problems" which don't have a basis in reality. Human beings survived for thousands of years on way fewer sugars and starches than we have today.
It's particularly bad in the US due to the availability of high fructose corn syrup, which means America products tend to contain more sugar than their overseas counterparts.
A few years ago I started going strong on a keto die, cutting out soda, pasta, bread, etc. and eating a lot more vegetables, meats, cheeses, etc. There an initial shock about two weeks in which some people can't get past, because your body has to get use to using fat as a primary fuel source instead of sugars/starches. Once I got past that though, I could cycling farther, my weight training sessions lasted longer with less fatigue, and I dropped from 72kg down to 63kg over the course of several months.
My lowest was 60kg for nearly two years! Moving back to America has been difficult. It's hard to find the same quality of ingredients and I just got burnt out on cooking my own food all the time. There is very little healthy stuff off the shelf here. In the past two years I've slowly rose back up to 67kg and it's upsetting.
I wish there were more low carb options when eating out. Salads at pubs are often loaded with croutons and fruits, there are lots of hidden carbs in salad dressing and there's just a lack of healthier options here.
The food industry pushed hard against the Adkins movement in the early 2000s. Imagine if we had kept going down the route. Would obesity have dropped significantly in the US? We'll never know. But this article goes with a lot of the current research: fat doesn't make you fat. Sugars and starch do. They have a much higher energy density and sugar is huge contributor to heart disease.