Lose fat

Originally posted by clyde hedlund Remember the days when drinking and eating all kinds of sweets would never make you fat? What days were those? The reason I was thin in my teenage years was due to swimming 4-5 days per week for a year-round team, hopping on my bicycle whenever I got a chance and the general activity during the day. When I started college my activity level was lower, but I also hit a major growth spurt which helped to offset any weight gain for another few years. Once that series of spurts was done, and my activity level stayed low, only then did I start to gain weight. There were *plenty* of overweight people around at that point in history, all of whom were overweight for the same reason people are today. They took in more food than was necessary for them to operate during the day. Originally posted by clyde hedlund But now just a bite of this or drinking a can of that packs the fat on. Well, beware of the genetic engineered sweetner, for it is in everything. Unlike old fashion cane or beet sugar, which are digested naturally by the body, this high fructose corn sweetener is only digested through the liver. And that's why today's kids and myself are getting fat. You can't escape this sweetener, for it is in everything - making you fat. clyde In 1966 the leading sweetener being used was known as “sucrose” which was made from refined sugar. Today, the leading sweetener is made from corn starch, which is known as “high-fructose corn syrup”. The corn that produces this corn starch may be genetically modified, but it may not. There isn’t any real way to tell because there is no regulation requiring derivative products of genetically engineered products to be marked. Sucrose is a large molecule that is broken down into fructose and glucose in your intestines. High-fructose corn syrup (HFCS) is made up of equal parts of fructose and glucose. High-fructose corn syrup costs slightly less per unit than refined sugar (sucrose), hence the predominance of HFCS in products today. It also tastes slightly sweeter than sucrose, which for most people enhances the flavor of the product being consumed. Glucose is metabolized efficiently by the body. The introduction of glucose causes an increase in insulin production which in turn allows the glucose to be transported to cells and used as energy. This process stimulates Leptin production and suppresses Ghrelin production, which causes a reduction in appetite and the storage of excess Glucose. Fructose does not behave in a similar manner. Fructose does not cause a change in Insulin, Leptin, or Ghrelin production. This means that the fructose is not transported in increased amounts to cells for use as energy, appetite is not suppressed, and your body stores more of this Fructose as fat. Fructose is processed by the liver and causes an increase in the production of triglycerides. Elevated triglyceride levels have been linked to an increased risk of heart disease. Fructose can cause an increased rate of bone loss because it can affect your magnesium levels. Some of the supporters of HFCS say that the metabolizing of sucrose (enzymatic hydrolysis) is such a rapid process that there ends up being no significant difference in absorption rate. They also point to the fact that HFCS and sucrose have an equivalent caloric density, that being 4 carbohydrates per gram. If you combine these two you end up with an equivalent introduction of glucose and fructose into the body. Studies exist on both sides that both support and reject the hazards of HFCS. My take on the topic is that a diet high in sweets, be it sucrose or HFCS, should be accompanied by a high level of physical exercise.

Originally posted by clyde hedlund Remember the days when drinking and eating all kinds of sweets would never make you fat? What days were those? The reason I was thin in my teenage years was due to swimming 4-5 days per week for a year-round team, hopping on my bicycle whenever I got a chance and the general activity during the day. When I started college my activity level was lower, but I also hit a major growth spurt which helped to offset any weight gain for another few years. Once that series of spurts was done, and my activity level stayed low, only then did I start to gain weight. There were *plenty* of overweight people around at that point in history, all of whom were overweight for the same reason people are today. They took in more food than was necessary for them to operate during the day. Originally posted by clyde hedlund But now just a bite of this or drinking a can of that packs the fat on. Well, beware of the genetic engineered sweetner, for it is in everything. Unlike old fashion cane or beet sugar, which are digested naturally by the body, this high fructose corn sweetener is only digested through the liver. And that's why today's kids and myself are getting fat. You can't escape this sweetener, for it is in everything - making you fat. clyde In 1966 the leading sweetener being used was known as “sucrose” which was made from refined sugar. Today, the leading sweetener is made from corn starch, which is known as “high-fructose corn syrup”. The corn that produces this corn starch may be genetically modified, but it may not. There isn’t any real way to tell because there is no regulation requiring derivative products of genetically engineered products to be marked. Sucrose is a large molecule that is broken down into fructose and glucose in your intestines. High-fructose corn syrup (HFCS) is made up of equal parts of fructose and glucose. High-fructose corn syrup costs slightly less per unit than refined sugar (sucrose), hence the predominance of HFCS in products today. It also tastes slightly sweeter than sucrose, which for most people enhances the flavor of the product being consumed. Glucose is metabolized efficiently by the body. The introduction of glucose causes an increase in insulin production which in turn allows the glucose to be transported to cells and used as energy. This process stimulates Leptin production and suppresses Ghrelin production, which causes a reduction in appetite and the storage of excess Glucose. Fructose does not behave in a similar manner. Fructose does not cause a change in Insulin, Leptin, or Ghrelin production. This means that the fructose is not transported in increased amounts to cells for use as energy, appetite is not suppressed, and your body stores more of this Fructose as fat. Fructose is processed by the liver and causes an increase in the production of triglycerides. Elevated triglyceride levels have been linked to an increased risk of heart disease. Fructose can cause an increased rate of bone loss because it can affect your magnesium levels. Some of the supporters of HFCS say that the metabolizing of sucrose (enzymatic hydrolysis) is such a rapid process that there ends up being no significant difference in absorption rate. They also point to the fact that HFCS and sucrose have an equivalent caloric density, that being 4 carbohydrates per gram. If you combine these two you end up with an equivalent introduction of glucose and fructose into the body. Studies exist on both sides that both support and reject the hazards of HFCS. My take on the topic is that a diet high in sweets, be it sucrose or HFCS, should be accompanied by a high level of physical exercise.