Reddit reviews Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease
We found 7 Reddit comments about Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease. Here are the top ones, ranked by their Reddit score.
Fat Chance Beating the Odds Against Sugar Processed Food Obesity and Disease
for me, it was when I couldn't touch my feet anymore and had to sit down and put my foot on my knee so I could tie my shoes.
My recommendation to anyone out there is consistency. Do something that you can continue doing. People often try to take on too much at first and end up failing out eventually.
Build up your drive by picking shit you can consistently knock out. After a lengthy track record of success with your tasks, then maybe you can start adding to them. Focus on the consistency.
For me, i made it a priority to traverse 2 miles a day, 6 days a week. I would run as far as I could and power walk the rest. At first, it was only a couple hundred feet. Took me a year to knock out a full 2 mile run.
Also, i made it a priority to consume my 3 meals a day (eating breakfast like normal people do [used to skip it]). Lastly, i committed to not eating at night (trying to eat about 3 hours before I slept).
In a weird way, you need to harness the curse that anorexic people have. There are people who can convince themselves they aren't hungry. I'm not saying to starve yourself, but I am saying that you body is a fucking liar and will tell you you are hungry when you don't really need food.
Just like with everything, there are fine lines. Don't starve yourself, but think about your hunger objectively. Also, i'm not a doctor. If you have medical conditions that fuck your metabolism, I'm not sure what the recommendations are. However, if you're a generic human with no metabolism or other medical abnormalities, I think you can go to bed a little hungry. Especially if you're fat like I was. I began to embrace being a little hungry before I went to bed. I'd wake up and actually enjoy my breakfast, where i used to eat so much i'd wake up and not be hungry and skip that meal to be 'healthy', only to make up all that ground with bullshit later.
Good luck to anyone out there trying to lose weight. Fuck anyone who says you can't. They don't know shit. People discounted me my whole way through. I was 300+ and now i'm below 180 and in pretty decent shape. Most of those fucks that fucked with me are less healthy than I am today.
TL;DR consistency.
Also, I highly recommend the book Fat Chance (which i just recently read [I've been back in shape for almost 10 years now])
Lastly, if you think you can't do it. Scope our David Goggins: https://www.youtube.com/watch?v=5tSTk1083VY
>Fat Shaming is probably the single most cost effective way of keeping people from getting fat/getting people to lose weight.
Actually, it isn't. It just exacerbates psychological issues that reinforce the causes of obesity.
The most cost effective way is educating people about the interplay between leptin, insulin, and blood sugar. If you're genuinely curious, I recommend reading this book.
Fat Chance by Robert Lustig, MD
If you want to know the science as well as anecdotal evidence supporting low carb and against the Standard American Diet, here's a list of books for you to read:
Jimmy Moore is a lot more anecdotal but it's a good place to start if you want a simple way to understand keto, in my opinion. The rest contain lots of studies and evidence to convince you.
Taubes is also bringing out a new book. I've not yet read it but I've certainly pre-ordered!
The Case Against Sugar
this is a post I can relate to quite a bit. I'm a very all or nothing person as well...moderation is just something I can't do very well.
as far as working out and eating well consistently, there have been three things that have been most helpful to me:
For me, that means taking a few hours on a Sunday to bulk-prepare meals for the rest of the week. That way, if I have a healthy meal in the fridge, I will eat it. I don't count calories, but I look at the quality/quantity of food i'm eating with my prepared meals and compare that to the quality/quantity of what I was eating before, and I know that i'm moving in the right direction. Which, to me, is all it takes to consider my diet 'successful'.
It also means that I need to be realistic with my workouts. Sure, I can put in a killer 2 hour workout but if it leaves me so broken/exhausted that I won't work out the rest of the week, then it wasn't worth it. Try to end your workout while you're still feeling good so that you leave looking forward to coming back. Some days that means just listening to an audio book and going for a walk. Point is, there is no "best diet" or "best workout". try to find something sustainable that you like doing(or at least don't mind)
From what (little) I know of the winemaking process, they squeeze the juice from the grapes which is full of sugar, and then let loose yeast on it. The yeast digests the sugar into carbon dioxide and alcohol (specifically ethanol), and at some point the ethanol level becomes toxic and kills the yeast.
So even the most efficient yeast leaves a little bit of residual sugar, 0.5% by weight (don't quote me on that). The term "dry" in wine means "no perceptible sweetness" but there's still a little ... but lots of things have that much sugar. Milk, for instance, has loads more sugar in it (10x to 25x as much).
But you didn't say you have problems with milk, so this makes me think that you might be sensitive to a specific kind of sugar. The usual culprit in milk is lactose, which an enzyme (called lactase) in your digestive system breaks down into glucose and galactose. If you have no problems with milk, you're probably fine with all of these sugars. Furthermore, the carbs you eat like bread and pasta are broken down principally into glucose, so you're probably ok there too. (I say probably because most of the glucose produced happens during digestion, and it could be your reaction is produced further up the alimentary canal than where this is being produced ... I'm kind of out of my depth here, just kind of brain dumping, so don't take any of this to heart unless you talk to an actual doctor that, like, knows stuff. :-) )
The principle kinds of sugar left in wine after fermentation is fructose and glucose. Assuming you're ok on glucose, then fructose might be the culprit, which is the big sugar in fruit. If you have a sensitivity to fructose, this would also probably mean you have an aversion to run-of-the-mill table sugar, which is sucrose. As soon as sucrose hits your digestive system, each sucrose molecule gets broken down into one fructose and one glucose. There's the fructose again. (If you want to find out more about fructose metabolism, check out Sugar: The Bitter Truth. Dr. Lustig also has a book on the subject that might interest you.)
None of this accounts for white wine, though. There isn't very much sugar and very few tannins in white wine...tannins come from contact with the skins, which is what makes red wine red. When pressed, all grape juice is white, but in the winemaking process to make a rose the winemaker throws the grape skins back in with the juice to ferment for a bit. For red wine, the skins stay in a lot longer, which is where a lot of the tannins come from, the rest comes from aging in oak barrels. So tannin sensitivity is consistent with aversion to black tea. This is my problem: tannin in the absence of protein is free to do its thing and aggravate your sensitivity, which is why when I have green tea or black tea with milk, no issue. Only on an empty stomach it gets me. (I never drink red wine on an empty stomach, but this could be because slight nausea I may not have attributed to it has put me off of it, now that I'm thinking about it.)
Coffee has some tannins, but I don't think it's anything comparable to red wine. Also there are, unfortunately, different kinds of tannins, and I believe coffee has the different kinds in different concentration than red wine, so may or may not be consistent in your case. I'm not sure the effect of roasting on tannins, but I would expect if anything that it either concentrates them or breaks them down, so if you notice you're more sensitive to light roasts than dark or espresso roasts, that could be a good data point.
This is what leads me to think in the case of white wine, you might be sensitive to sulfites (not sulfates, btw). This is easy enough to test: You can find sulfite-free whites. Try one, if no issue, then you've very likely nailed at least one sensitivity. Your ability to eat dried fruits and lunch meats makes me think this isn't a problem.
End of the day, if you have food sensitivities that are changing, I would take it seriously. It's one thing if you've always had them and they're constant, but changes can be concerning. It's probably worth going to the doctor and checking into it. In college I was friends with one person that aggravated their system and brought on Crohn's disease which docs say he could have put off at least many more years if he'd known to avoid certain things. I know another that had IBS in his family and, same story, college diet brought it on full force. 15 years later and he's still living with it.
These are probably nothing to do with your case, but after knowing those two I prefer to run a few tests and get out in front of whatever I can. Also, it's very possible you'll get sent for a allergen test and find out exactly what the issue is and how to avoid it completely.
Anyway, sorry if I bored you with all this, but how often do I get to hold forth with such a store of useless knowledge I've managed to collect over the years? =)
Lactose and galactose are metabolized very differently in the body than fructose. If you are avoiding sugars for health reasons (preventing metabolic syndrome, etc.), then don't bother counting lactose and galactose.
Also don't worry about eating whole fruit that still has the fiber intact. Fiber slows the absorption of sugar into the blood stream, which basically cancels out much of the harm of sugar consumption. And fruits contain many healthy compounds such as bioflavonoids. Berries are particularly healthy. Fruit juices have the fiber removed, and therefore should not be considered healthy. Stick to actual fruits.
Fat Chance is an interesting read on the biochemistry of sugar and how sugar consumption may contribute to obesity and metabolic syndrome (when consumed over TDEE mostly). Just ignore his negativity towards diet and exercise interventions.
Oh, and of course all calories/macros should count towards your TDEE.