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TOPIC: Fast Carbs / Slow Carbs

 
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February 16, 2012 7:11 AM
Hi guys =)

So while i'm at home, laid up sick and awake at 4am I happened to catch an info-mercial about the FoodLovers diet. I have no interest in paying $119 for a program when I've managed to lose so much weight on my own, but I am curious as to what consists of the Fast Carbs? I've found a list of the slow ones, just not been able to do so for the Fast.

Thanks very much in advance.
  6751212
February 16, 2012 7:11 AM
bump! Im interested to know as well?? Carbs evade me!
  11254951
February 16, 2012 7:13 AM
Idk exactly what a fast carb is but I DO know that their is a difference between complex carbs and those that aren't.

The more complex the better (i.e. fruits and vegetable carbs) vs. easy carbs (white grains, starchy foods).

Complex carbs are obviously better and I believe they are the "slow" carbs.

Furthermore, I suggest you stop worrying about "dieting" and just learn how to adopt a healthy lifestyle that you can maintain for the rest of your life!
  5669343
February 16, 2012 7:14 AM
Refined what sugars and flour. Basically any carb that gets refined, a majority of them become fast.

This includes but limited to; Table sugar, sweet fruits, white pasta, white bread, white rice, fries and dessert are fast carbs.
  15809555
February 16, 2012 7:14 AM
Fast carbs = simple sugars ---> takes less time for your body to convert these to glucose
Slow carbs = complex carbs ---> takes more time for your body to convert these to glucose

The bottom line is that all carbs are converted into glucose for fuel, no matter the type. Unless you're diebetic, speed doesn't matter in terms of weight loss.
February 16, 2012 7:34 AM
QUOTE:

Furthermore, I suggest you stop worrying about "dieting" and just learn how to adopt a healthy lifestyle that you can maintain for the rest of your life!


Sorry if my OP made you think I was dieting.. I'm not; just was curious about the different types of carbs..and thus what makes one a slow or a fast.
  6751212
February 16, 2012 7:40 AM
QUOTE:

Refined what sugars and flour. Basically any carb that gets refined, a majority of them become fast.

This includes but limited to; Table sugar, sweet fruits, white pasta, white bread, white rice, fries and dessert are fast carbs.


Thanks Matt - I kind of figured on the white stuff.. but are there specific fruits or just all fruit?
  6751212
February 16, 2012 7:42 AM
QUOTE:

Fast carbs = simple sugars ---> takes less time for your body to convert these to glucose
Slow carbs = complex carbs ---> takes more time for your body to convert these to glucose

The bottom line is that all carbs are converted into glucose for fuel, no matter the type. Unless you're diebetic, speed doesn't matter in terms of weight loss.


Pretty much this.

All carbs are made out of sugar (glucose, fructose, etc..,). Simple carbs have one or two of these linked together. Your body brakes that link and you've got a molecule it can use for energy. Complex carbs just have more sugar molecules linked together. They can be linked in a simple chain, or in branching chains. They're still broken down to monosaccarides.
February 16, 2012 7:44 AM
QUOTE:

QUOTE:

Refined what sugars and flour. Basically any carb that gets refined, a majority of them become fast.

This includes but limited to; Table sugar, sweet fruits, white pasta, white bread, white rice, fries and dessert are fast carbs.


Thanks Matt - I kind of figured on the white stuff.. but are there specific fruits or just all fruit?


Fruit with a high glycemic index (bananas, pineapple, most melons, mango, nectarines...) are worse than fruit with a low glycemic index (strawberries, blueberries, cherries, apples, citrus fruits...).
February 16, 2012 7:47 AM
QUOTE:

Refined what sugars and flour. Basically any carb that gets refined, a majority of them become fast.

This includes but limited to; Table sugar, sweet fruits, white pasta, white bread, white rice, fries and dessert are fast carbs.


This is actually not correct, at least not literally. Refining does not make a carb 'simple' when it was 'complex' or 'fast' when it was 'slow'. It's the length and degree of branching that make a carb simple or complex.

Now... I suppose if we're talking digestion... you can slow or speed up the rate of digestion by what you eat with those carbs- fiber, fat, and protein will all mingle together into goop in your stomach (yes, goop is a technical term >.>) and influence how quickly enzymes can act on those carbs simply by making the carbs less exposed to the enzymes digesting them.

And unrefined carbs often have more fiber and might occasionally have more protein and so might take a smidgen longer to digest.
February 16, 2012 7:58 AM
QUOTE:

QUOTE:

Refined what sugars and flour. Basically any carb that gets refined, a majority of them become fast.

This includes but limited to; Table sugar, sweet fruits, white pasta, white bread, white rice, fries and dessert are fast carbs.


This is actually not correct, at least not literally. Refining does not make a carb 'simple' when it was 'complex' or 'fast' when it was 'slow'. It's the length and degree of branching that make a carb simple or complex.

Now... I suppose if we're talking digestion... you can slow or speed up the rate of digestion by what you eat with those carbs- fiber, fat, and protein will all mingle together into goop in your stomach (yes, goop is a technical term >.>) and influence how quickly enzymes can act on those carbs simply by making the carbs less exposed to the enzymes digesting them.

And unrefined carbs often have more fiber and might occasionally have more protein and so might take a smidgen longer to digest.


Well what sparked my initial question was their whole concept of putting a Slow carb, a fast carb and then a protein on your plate for meals. I'd always heard that certain fruits were better than others, and usually the fruits I like are the worse off ones but I don't usually stress out about that too much. I've also heard that if you eat a high glycemic item you can try to cut it down some with a few nuts such as almonds.
  6751212
February 16, 2012 8:16 AM
QUOTE:

QUOTE:

Refined what sugars and flour. Basically any carb that gets refined, a majority of them become fast.

This includes but limited to; Table sugar, sweet fruits, white pasta, white bread, white rice, fries and dessert are fast carbs.


This is actually not correct, at least not literally. Refining does not make a carb 'simple' when it was 'complex' or 'fast' when it was 'slow'. It's the length and degree of branching that make a carb simple or complex.

Now... I suppose if we're talking digestion... you can slow or speed up the rate of digestion by what you eat with those carbs- fiber, fat, and protein will all mingle together into goop in your stomach (yes, goop is a technical term >.>) and influence how quickly enzymes can act on those carbs simply by making the carbs less exposed to the enzymes digesting them.

And unrefined carbs often have more fiber and might occasionally have more protein and so might take a smidgen longer to digest.


Well done for making things a lot more complicated LOL - I should have said faster acting when digested.

Of course there is many levels we could go to but she hardly asked about understanding insulin release, digestion and the transfer of digested food stuffs into glucose and then via ATP into muscular energy form did she?

As you are aware, wheat is often used for maltodextrin. A complex carbohydrate is a bunch of glucose molecules linked to together like chains. Maltodextrin is a complex carbohydrate, but it becomes blood sugar (glucose) super fast--faster than any sugar aside from pure glucose monomers (dextrose). All complex carbs are just sugar linked together (they usually have a relatively small amount of indigestible fiber, too). If one is looking for slow release carbs, any whole grain (oats, barley, wheat, etc) will do.

Hence my comment.
Edited by Matt_Wild On February 16, 2012 8:24 AM
  15809555
February 16, 2012 12:58 PM
QUOTE:

Well done for making things a lot more complicated LOL - I should have said faster acting when digested.


More complicated is a matter of opinion. Personally, I think any diet with a name is unnecessarily "complicated" and restrictive. For the average person, it just doesn't matter whether the monosaccarides from carbs hit the blood stream quickly or slowly. And yet the market is flooded with books claiming to know the secret for weight loss. They back that secret up with pseudo and sometimes real science... and the result is, you've got a nation of people confused and obsessed with the 'perfect' strategy for weight loss. They don't know what to do. Some become nearly religious converts to the anti-carb mentality. Others become nearly religious converts to cleanses and what not... and... they don't need to be. They don't need to spend a fortune on books, secrets, strategies, cleanses. They just don't need to over-complicate their life.

She asked about complicated vs. simple carbs. I gave her the correct biological definition of simple vs. complex carbs. Others gave her the definition that has invaded "pop culture". *shrugs* I think the pop culture definition is basically useless.
Edited by LabRat529 On February 16, 2012 1:10 PM
February 16, 2012 1:07 PM
QUOTE:

Well what sparked my initial question was their whole concept of putting a Slow carb, a fast carb and then a protein on your plate for meals. I'd always heard that certain fruits were better than others, and usually the fruits I like are the worse off ones but I don't usually stress out about that too much. I've also heard that if you eat a high glycemic item you can try to cut it down some with a few nuts such as almonds.


My opinion is that it just doesn't matter unless you're diabetic. If you're diabetic, you'd be better off eating relatively low-carb and worrying about glycemic index simply because it makes controlling your blood sugar easier so that you don't have to take as much medication/use as much insulin.

Really... if you want to worry about putting a slow carb, a fast carb, and protein on your plate, you can... but it's not going to give you any advantage toward losing weight and staying healthy. Avoiding certain fruits is pretty much a matter of preference too.

The anti-carb/glycemic index argument/insulin stuff that I'm sure will follow (it always does) is just an unnecessary argument about half-understood science. There are many healthy ways to live. You can live a healthy life on the Paleo/primal blueprint diet (not for me... it's too restrictive). You can live a healthy life on the atkin's diet (again, not for me. Too restrictive). You can live a healthy life on any low-glycemic index diet. Or just about any reasonable diet that provides a wide range of nutrients to fuel your body.

I choose to eat relatively high protein (~120g) and I fill in the rest of my calorie requirements with carbs and fats. I eat refined carbs. I eat unrefined carbs. I eat saturated fats. I eat monounsaturated fats. I eat polyunsaturated fats. I'm currently healthier and happier than I've been in years.
February 17, 2012 1:36 PM
QUOTE:

QUOTE:

Well what sparked my initial question was their whole concept of putting a Slow carb, a fast carb and then a protein on your plate for meals. I'd always heard that certain fruits were better than others, and usually the fruits I like are the worse off ones but I don't usually stress out about that too much. I've also heard that if you eat a high glycemic item you can try to cut it down some with a few nuts such as almonds.


My opinion is that it just doesn't matter unless you're diabetic. If you're diabetic, you'd be better off eating relatively low-carb and worrying about glycemic index simply because it makes controlling your blood sugar easier so that you don't have to take as much medication/use as much insulin.

Really... if you want to worry about putting a slow carb, a fast carb, and protein on your plate, you can... but it's not going to give you any advantage toward losing weight and staying healthy. Avoiding certain fruits is pretty much a matter of preference too.

The anti-carb/glycemic index argument/insulin stuff that I'm sure will follow (it always does) is just an unnecessary argument about half-understood science. There are many healthy ways to live. You can live a healthy life on the Paleo/primal blueprint diet (not for me... it's too restrictive). You can live a healthy life on the atkin's diet (again, not for me. Too restrictive). You can live a healthy life on any low-glycemic index diet. Or just about any reasonable diet that provides a wide range of nutrients to fuel your body.

I choose to eat relatively high protein (~120g) and I fill in the rest of my calorie requirements with carbs and fats. I eat refined carbs. I eat unrefined carbs. I eat saturated fats. I eat monounsaturated fats. I eat polyunsaturated fats. I'm currently healthier and happier than I've been in years.


Nope I'm not diabetic =) and I could never live on a restrctive diet like Atkin's. I like carbs way too much hehe.
Thanks very much for your input and Matt's. They've both been helpful!
  6751212
September 20, 2013 2:59 PM
I'm sure you've had this answered by now, but fast carbs are potatoes, pasta, bread, etc. (especially the white flour kind). Slow carbs are usually veggies.
  49911889

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