Lembas

Razz said:

I don't know which experiment tested it, but after seeing Poliquin in real life I'm even more of a fan/believer in like 99.9% of what he says.

I'm a believer in my body 100% of the time Amylase released by the salivary glands and pancreas breaks down carbohydrates

into simple sugars. Stomach acie reduces the effectiveness of amylase, so not much digestion occurs there. For the same reason, if acid in any quantity were produced by carbohydrate digestion in these phases, digestion would not occur - the enzyme would amylase would be deactivated.

Farther down the gut, bacterial fermentation of certain starches and sugars produce acids, however these are used by the

cells in the immediate area for energy, and parts of the body for various purposes. Rather than harming the intestinal flora the acids an bacteria exist in harmony.

Goota run, being paged for dinner!

FutureisNow said:

Razz said:

I don't know which experiment tested it, but after seeing Poliquin in real life I'm even more of a fan/believer in like 99.9% of what he says.

I'm a believer in my body 100% of the time Amylase released by the salivary glands and pancreas breaks down carbohydrates

into simple sugars. Stomach acie reduces the effectiveness of amylase, so not much digestion occurs there. For the same reason, if acid in any quantity were produced by carbohydrate digestion in these phases, digestion would not occur - the enzyme would amylase would be deactivated.

Farther down the gut, bacterial fermentation of certain starches and sugars produce acids, however these are used by the

cells in the immediate area for energy, and parts of the body for various purposes. Rather than harming the intestinal flora the acids an bacteria exist in harmony.

Goota run, being paged for dinner!

I'm sorry, that's really incoherent.

slizzardman said:

FutureisNow said:

Razz said:

I don't know which experiment tested it, but after seeing Poliquin in real life I'm even more of a fan/believer in like 99.9% of what he says.

I'm a believer in my body 100% of the time Amylase released by the salivary glands and pancreas breaks down carbohydrates

into simple sugars. Stomach acie reduces the effectiveness of amylase, so not much digestion occurs there. For the same reason, if acid in any quantity were produced by carbohydrate digestion in these phases, digestion would not occur - the amylase would be deactivated.

Farther down the gut, bacterial fermentation of certain starches and sugars produce acids, however these are used by the

cells in the immediate area for energy, and parts of the body for various purposes. Rather than harming the intestinal flora the acids an bacteria exist in harmony.

Goota run, being paged for dinner!

I'm sorry, that's really incoherent.

You're right it was. Sorry I was in a rush.

Amylase does not work in a highly acid environment - since it works well in the intestine, the local environment is not acidic and not inhibitory. Obviously it works because blood sugar rises in response to carb digestion.

Further down in the large intestine, complex carbs and fibre that are not able to be digested in the small intestine are fermented by our friends the bacteria. These produce acids, yes. But they are used by the body for a variety of purposes, and do not inhibit fermentation.

Interested parties can look up more detailed information in physiology textbooks. Details do not disprove facts.

My point is just that while there may be defects in people's metabolism that prevent certain reactions from occuring, a generalization like digestion of grains cause acid which create sickness is just silly. The body works in amazing ways to handle almost every situation we throw at it, Granted it has its limits, but Cream of Wheat is not one of them in normal healthy people.

Back the the main issue, along the same lines, some people perhaps do better eating small freuently spaced meals, while others do fine or even better on an IF regimine. So it's safe to say that if it matters at all, at best it's individual. The body does gradually digest and deliver nutrients in a timed-release fashion anyway. This does not mean that hunger can not be blunted further by filling the stomach more freuently. However in some people this is just fanning the flames of their hunger.

People can experiment with this to find out what works best for them, so it isn't a matter of belief.

Thanks for the point out.

I do not intend to stifle debate or inquriy. So, carry on.

I will say this though, I know I can be a stick in the mud concerning these new fad diets like paelo (ok it was a fad that lasted a million years). Seriusly, if you are gluten sensitive or intolerant, apparently it may make a big difference in performance.

In other threads I poo-poo'd the idea in general, but I realise there are exceptions. The biggest exception I have seen recently is the tennis player Djokivic who since switching his diet, has been able to overcome some performance bottlenecks that kept him as the #3 in the world (merely #3). He is on a 33 match winning streak this year, and showing no signs of fatigue, breathing difficulties and cramping that used to be problems, has beaten both Federer and Nadal 3 times in a row and is now closing in on the #1 position.

http://www.dailytelegraph.com.au/sport/ ... 6052932897

That's why I always encourage experimentation.

Some people NEED to be gluten free and others don't need to worry about it.

At some point I'll address that long post, but right now I'm too busy.

I WILL say that intermittent fasting always seems to produce better weight loss results, largely due to the upregulation of fat usage and the proteinand carb-sparing effect of short term (under 48 hours) fasting but is not an appropriate protocol for serious athletes unless they are making a training phase specifically tailored for IF weight loss protocols.

Not all nutrients are delivered in a time release fashion, this is highly dependent on whether they are fat or water soluble and how much of an insulin spike your body produces after a given meal.

slizzardman said:

That's why I always encourage experimentation.

Some people NEED to be gluten free and others don't need to worry about it.

At some point I'll address that long post, but right now I'm too busy.

I WILL say that intermittent fasting always seems to produce better weight loss results, largely due to the upregulation of fat usage and the proteinand carb-sparing effect of short term (under 48 hours) fasting but is not an appropriate protocol for serious athletes unless they are making a training phase specifically tailored for IF weight loss protocols.

Not all nutrients are delivered in a time release fashion, this is highly dependent on whether they are fat or water soluble and how much of an insulin spike your body produces after a given meal.

Chris Kresser and Robb Wolf have made blog posts on this.

That is probably very true!

Hormonal issues are separate, and guys like Razz know a lot more about practical solutions than I do now, especially after the Biosig training!

slizzardman said:

That is probably very true!

Hormonal issues are separate, and guys like Razz know a lot more about practical solutions than I do now, especially after the Biosig training!

Yeah Sliz you should definately go to biosig asap, it's that good

slizzardman said:

That's why I always encourage experimentation.

Some people NEED to be gluten free and others don't need to worry about it.

At some point I'll address that long post, but right now I'm too busy.

I WILL say that intermittent fasting always seems to produce better weight loss results, largely due to the upregulation of fat usage and the proteinand carb-sparing effect of short term (under 48 hours) fasting but is not an appropriate protocol for serious athletes unless they are making a training phase specifically tailored for IF weight loss protocols.

Not all nutrients are delivered in a time release fashion, this is highly dependent on whether they are fat or water soluble and how much of an insulin spike your body produces after a given meal.

In this context I think the main question was about protein delivery. By timed release I was mainly referring to protein taking a fair amount of time to digest.

I agree that there is no real storage for water solulble vitamins, except for B12. There is some retention in the blood and tissues,

and ongoing manufature of some vitamins from the intentinal bacteria. Although eating several meals/snacks per day will deliver even these nutrients over a decent amout of time during the passage of the food though the small intestine. Delivery is timed-release in this sense. I don't precisesly know what is the minimum frequency of meals for maintaining satifactory levels of water soluable vitamins - though I expect that unless one is starving, it's unlikely one is deficent due to not eating frequently enough.

I probably mispoke about IF instead of just refering to 3 meals per day, speaking of timed release delivery. IF connotes an overall (weekly) caloric deficit, although I suppose it could be eaten at maintenace caloric levels as well if one wanted. It would dump a lot of food in the gut at once though which could hamper performance, depending on the timing as you say.

Look forward to your post.

B12 produced by intestinal bacteria does not get absorbed into the system. If it did we wouldn't need to consume it and there would never be any deficiencies. This has been verified through experimentation. Now, if you eat your poo that's a different story, but I'm going to stick to calf and chicken liver.

It is true that the liver stores quite a bit of B12 and B8, and i believe some others but those are the two that stick out in my mind right now, but that is from orally consumed (or injected) sources. For some reason our large intestine can't pass B vitamins into our system in any significant quantity.

Yeah Sliz you should definately go to biosig asap, it's that good

It is definitely a neat system, I am doing what Jeff has told me to do so we will see how that goes! I expect fairly good results!

If you can get to Razz you should!

Now, just a question for everyone I didn't manage to find an answer for on Google.

I know you use fat calipers and measure 12 spots on the body, and then based on how the fat is spred out, it indicates in which area you're problematic.

But I don't know; is it mainly for people looking to lose fat? I'm pretty lean; probably beyond what is optimal for females, so is a biosig at all someting I should consider?

Yes, because it will still tell you about your toxin exposure and possible hormonal issues. It's a good investment, I think, but the biosig guys can tell you a much more complete picture about why that might still be a great idea! You could PM razz and jeff@cfst and ask them, they are both biosig certified.

Hey Slizz, do you think that home made bread can be done with maltodextrin instead table sugar?

Short chains, probably. Dextrose for sure. Just get dextrose powder, AKA glucose powder, AKA crystalline dextrose AKA crystalline glucose. Believe it or not, straight up corn syrup is also pure glucose, which is why it isn't very sweet. That may work for you too.

I am planning on doing some artisan bread experiments this summer, but to answer your question I have seen a number of locally baked breads that only use dextrose, and they happen to be both my favorite breads as well as the favorite of everyone I've introduced them to, which is only like 4 people but they are all normal eaters who are used to the normal store breads.

Bissen said:

Now, just a question for everyone I didn't manage to find an answer for on Google.

I know you use fat calipers and measure 12 spots on the body, and then based on how the fat is spred out, it indicates in which area you're problematic.

But I don't know; is it mainly for people looking to lose fat? I'm pretty lean; probably beyond what is optimal for females, so is a biosig at all someting I should consider?

Narh, there are a host of health benefits to having a proper hormonal balance. It's not just for losing bodyfat

Slizz, you should maybe consider really slow sour leavening for your sprouted grains. I'm no fan of grains, but I think sourdough made from stoneground sprouted grains could be pretty good. Slow sourdough leavening (over 24hrs) has been shown to break gluten down even further and make the grains more digestable.

If I had the time or will power to do all the that myself, I would probably try it out, since sourdough is delicious, and I wouldn't really mind being able to have a sandwich every once in a while.

Thanks! I will have to look into that.

slizzardman said:

Thanks! I will have to look into that.

Do let me know how it turns out, and how much effort is involved if you do. If it isn't too bad, I will probably give it a try. A sliced brisket sandwich post workout sounds pretty delicious, but I am fairly certain I somewhat intolerant to gluten, so the sprouted sour dough may be a way around it.

Here is a website with a little bit of info on it, and other grains as well. Seems pretty useful for anyone who still wishes to eat grains on regular basis http://www.healingnaturallybybee.com/articles/foods18.php