Does fiber counteract protien?
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Does fiber counteract protien?
Several threads and blogs I've read indicate that it's good to eat protien at every meal because the carbs need it to make energy that gets burned, and otherwise the protien that the carbs need gets torn out of muscles, making you weaker. However, I guess my question/concern about this matter is does fiber counteract the addition of the protien somehow? Is it bad to have diet high in fiber and protien for some reason? Will the reason that protien is being taken to increase it's use by carbs for energy burning processes be reversed in some way through high fiber? Was thinking about this question when putting flaxseed in cereal and chewing on some ham this morning...
A lot of plant foods are high in protein and fiber and if you eat them in combination you get complete protein. Many groups of people have survived on these for very long times without problems.
It's my understanding that fiber doesn't act or react with anything else. It just provides bulk and is good for colon health.
It's my understanding that fiber doesn't act or react with anything else. It just provides bulk and is good for colon health.
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson
"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."
"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."
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In terms of long term maintenance and health, this is likely a small issue, if I may say so. Many successful long term No S-ers are vegetarians and judging by the check-in threads of many who actually record their food, fiber doesn't seem to be a big concern, nor combining plant protein sources, either. I humbly recommend you not worry about it until you've had 6 months of compliance and decide you need more muscle for serious athletic pursuits or medical reasons.
Reinhard looks like he has quite good muscle development and from his reports of food intake doesn't eat combined protein or animal sources at every meal. It's likely mostly genetic anyway.
Reinhard looks like he has quite good muscle development and from his reports of food intake doesn't eat combined protein or animal sources at every meal. It's likely mostly genetic anyway.
Count plates, not calories. 11 years "during"
Age 69
BMI Jan/10-30.8
1/12-26.8 3/13-24.9 +/- 8-lb. 3 yrs
9/17 22.8 (flux) 3/18 22.2
2 yrs flux 6/20 22
1/21-23
There is no S better than Vanilla No S (mods now as a senior citizen)
Age 69
BMI Jan/10-30.8
1/12-26.8 3/13-24.9 +/- 8-lb. 3 yrs
9/17 22.8 (flux) 3/18 22.2
2 yrs flux 6/20 22
1/21-23
There is no S better than Vanilla No S (mods now as a senior citizen)
Actually, I'd recommend that you forget about carbs, protein and fat and think about food.
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson
"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."
"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."
Great recommendation! I'd like to add, if I may, think about food you like!wosnes wrote:Actually, I'd recommend that you forget about carbs, protein and fat and think about food.
Don't eat because you have too, eat because you like to.
"Perfection is not attainable. But if we chase perfection, we can catch excellence."
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Sometimes you need to take one step back for every two steps forward.
Time heals everything!
90% of a diet is 60% mental
- Vince Lombardi
Sometimes you need to take one step back for every two steps forward.
Time heals everything!
90% of a diet is 60% mental
Wosnes and Jethro have it right. We are all made differently. Some of us crave more protein and feel deprived without it. (Like me.). Others crave carbs. It is important that you feel satisfied or you will not stick with it. I believe you will find that you naturally begin to eat healthier as time goes on.
The journey is the reward.
Maintenance is progress.
Maintenance is progress.
But you started talking about protein and carbs! Maybe it should have been meat and potatoes -- which are food.r.jean wrote:Wosnes and Jethro have it right. We are all made differently. Some of us crave more protein and feel deprived without it. (Like me.). Others crave carbs. It is important that you feel satisfied or you will not stick with it. I believe you will find that you naturally begin to eat healthier as time goes on.
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson
"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."
"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."
Bingo.wosnes wrote:Actually, I'd recommend that you forget about carbs, protein and fat and think about food.
A lot of foods will have fiber, protein, and carbohydrate in combination anyway (legumes anyone?). Focus on individual macronutrients, unless you have specific health requirements like diabetes, is a bit of red herring, but it sure has sold a lot of diet books in the last 20 years.
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that's the thing... I am diabetic... although I'm hoping that if I lose enough weight I won't be needing the metformin any more...ironchef wrote:Bingo.wosnes wrote:Actually, I'd recommend that you forget about carbs, protein and fat and think about food.
A lot of foods will have fiber, protein, and carbohydrate in combination anyway (legumes anyone?). Focus on individual macronutrients, unless you have specific health requirements like diabetes, is a bit of red herring, but it sure has sold a lot of diet books in the last 20 years.
so carb goal is about 45-55 carbs per meal. Sugar/carb level in protein stuff like meat and eggs is minimal but don't want to over do it on those since too much fat = too much fat..
Aaah, that changes things. Are you not eligible to see a nutritionist who specializes in diabetes?
Count plates, not calories. 11 years "during"
Age 69
BMI Jan/10-30.8
1/12-26.8 3/13-24.9 +/- 8-lb. 3 yrs
9/17 22.8 (flux) 3/18 22.2
2 yrs flux 6/20 22
1/21-23
There is no S better than Vanilla No S (mods now as a senior citizen)
Age 69
BMI Jan/10-30.8
1/12-26.8 3/13-24.9 +/- 8-lb. 3 yrs
9/17 22.8 (flux) 3/18 22.2
2 yrs flux 6/20 22
1/21-23
There is no S better than Vanilla No S (mods now as a senior citizen)
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Yes, I spoke with a dietician when I was first diagnosed... basics of what they said are essentially the same as no s, but with snacks... one place, 45-55 carbs, 1/3 or more of plate should be green.oolala53 wrote:Aaah, that changes things. Are you not eligible to see a nutritionist who specializes in diabetes?
Some of the protien reading was here in the forums, on a few other forums, as well as over at http://www.gnolls.org/1794/why-snacking ... -just-fat/
I've read a few websites also the last few days that suggest that high protien may be better than high fiber.. but realistically, I know you need balance in both... Just sort of interesting the think about... might be better to go just a tad more on the protien side?
http://www.nutritionj.com/content/10/1/40
We believe that we have demonstrated modest overall benefit when a relatively high protein weight-reducing diet has been compared with a high-fiber diet.
I really enjoyed learning about low glycemic index carbs (low gi) which evaluates how much a serving of carb-based food effects blood sugar levels. This is real food in real people--not rats or mice or rabbits.mastermesh wrote:Yes, I spoke with a dietician when I was first diagnosed... basics of what they said are essentially the same as no s, but with snacks... one place, 45-55 carbs, 1/3 or more of plate should be green.
The whole idea of low GI was discovered in the 80s when a diabetes researcher wondered if the blanket suggestion of 15gr carb/serving (promoted by the diabetic society) worked for all carb foods. Answer: no. All carbs are not the same when it comes to its effect on blood sugar levels. Note: Foods like meats and fats have so few carbs that their direct effect on blood sugar levels can't be measured and thus they have no gi.
You can learn all about low gi through internet search, book samples at Amazon (search low gi)--a wealth of info can be gleaned here, and by poking around this website: http://www.glycemicindex.com/ which is sponsored by the University of Sydney and is a leading institution in GI research.
HTH,
Vicki in MNE
7! Yrs. with Vanilla NoS, down 55+lb, happily maintaining and still loving it!
7! Yrs. with Vanilla NoS, down 55+lb, happily maintaining and still loving it!
I'd start with what the nutritionist advised.(40-55% carb.) 45-60% protein and fat leaves you with a lot of options. (I used 40-30-30 as a diet once and my meals resemble that a lot of the time now because I just like the mix. Doesn't take much to get to 30% fat but I think it makes the meals much more satisfying.) It sounds like you will need to do this seven days a week, though. Diabetes trumps free eating on S days.
If I may ask, are you also participating on a diabetes forum?
If I may ask, are you also participating on a diabetes forum?
Count plates, not calories. 11 years "during"
Age 69
BMI Jan/10-30.8
1/12-26.8 3/13-24.9 +/- 8-lb. 3 yrs
9/17 22.8 (flux) 3/18 22.2
2 yrs flux 6/20 22
1/21-23
There is no S better than Vanilla No S (mods now as a senior citizen)
Age 69
BMI Jan/10-30.8
1/12-26.8 3/13-24.9 +/- 8-lb. 3 yrs
9/17 22.8 (flux) 3/18 22.2
2 yrs flux 6/20 22
1/21-23
There is no S better than Vanilla No S (mods now as a senior citizen)
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not yet... but might need to look in to that.oolala53 wrote:I'd start with what the nutritionist advised.(40-55% carb.) 45-60% protein and fat leaves you with a lot of options. (I used 40-30-30 as a diet once and my meals resemble that a lot of the time now because I just like the mix. Doesn't take much to get to 30% fat but I think it makes the meals much more satisfying.) It sounds like you will need to do this seven days a week, though. Diabetes trumps free eating on S days.
If I may ask, are you also participating on a diabetes forum?
If you want to complicate things, try this link. Glycemic index can be affected by combination with other foods, either increasing or decreasing the effect of a high glycemic food.
http://nutritiondata.self.com/topics/glycemic-index
However, if your nutritionist says it's okay, for habit's sake, it may be easier to start with small portions of carbs you like and keep working in new choices. Carbs with lower GI's often have higher fiber content. Which brings you back to your original question. And all you can do is experiment.
http://nutritiondata.self.com/topics/glycemic-index
However, if your nutritionist says it's okay, for habit's sake, it may be easier to start with small portions of carbs you like and keep working in new choices. Carbs with lower GI's often have higher fiber content. Which brings you back to your original question. And all you can do is experiment.
Count plates, not calories. 11 years "during"
Age 69
BMI Jan/10-30.8
1/12-26.8 3/13-24.9 +/- 8-lb. 3 yrs
9/17 22.8 (flux) 3/18 22.2
2 yrs flux 6/20 22
1/21-23
There is no S better than Vanilla No S (mods now as a senior citizen)
Age 69
BMI Jan/10-30.8
1/12-26.8 3/13-24.9 +/- 8-lb. 3 yrs
9/17 22.8 (flux) 3/18 22.2
2 yrs flux 6/20 22
1/21-23
There is no S better than Vanilla No S (mods now as a senior citizen)