Many people believe excess (refined) carbs are partly or mostly to blame, but it’s not quite clearcut.
The evidence points strongly into that direction.
Everything that stimulates the appetite potentially causes overeating. All types of food, incl. protein- or fat-rich food, can be stimulating. Different people have different tastes too.
Well, people used to a paleo-like diet may love meat and find it “almost impossible” (i.e. not fun) to eat lots of carbs. What people like has to do with what they’re used to, what diet they were raised with, how food is prepared and spiced, etc. What people like is not in any case an indicator of what diet is good or bad for them.
Sorry, you are attacking a straw-man here. What I was saying is that it is much easier from a physiological point of view to digest carbs than protein and fat. This is not a matter of taste.
True, but there are other ways for food to induce overeating. For instance, salty food makes you drink more, and you may be drinking calorific beverages. Some theories hold that food becomes associated with reward value, making people eat more of it over time, regardless of its direct affect on appetite. Fat is calorie-dense, so it’s easier to eat more calories of it before feeling sated than with carbs. Food may modify the onset of satiety by various mechanisms. Etc etc.
Also, not all carbs are created equal and we should really be saying things like “sweet-tasting carbs are orexigenic’.
All of this is intended to support my point that the situation may be more complex than “carbs are orexigenic, which causes overeating, which causes overweight and other metabolic disorders”.
What I was saying is that it is much easier from a physiological point of view to digest carbs than protein and fat. This is not a matter of taste.
Simple sugars are absorbed more quickly into the bloodstream than any other type of calorie source. Is that your intended measure of being physiologically easier to digest? If so, why does this measure matter?
Simple sugars are absorbed more quickly into the bloodstream than any other type of calorie source. Is that your intended measure of being physiologically easier to digest? If so, why does this measure matter?
Eat 1000 Calories in the form of bread, then eat 1000 Calories in the form of meat. Do you agree that it is much easier and faster to chew/digest the bread?
Do you agree that it is much easier and faster to chew/digest the bread?
You’re not answering my questions. What do you mean when you say one is “easier” to digest than the other? And how does that measure affect eating behavior?
The evidence points strongly into that direction.
Carbs are Orexigenic.
Sorry, you are attacking a straw-man here. What I was saying is that it is much easier from a physiological point of view to digest carbs than protein and fat. This is not a matter of taste.
Cite please? That’s what this post asked for.
True, but there are other ways for food to induce overeating. For instance, salty food makes you drink more, and you may be drinking calorific beverages. Some theories hold that food becomes associated with reward value, making people eat more of it over time, regardless of its direct affect on appetite. Fat is calorie-dense, so it’s easier to eat more calories of it before feeling sated than with carbs. Food may modify the onset of satiety by various mechanisms. Etc etc.
Also, not all carbs are created equal and we should really be saying things like “sweet-tasting carbs are orexigenic’.
All of this is intended to support my point that the situation may be more complex than “carbs are orexigenic, which causes overeating, which causes overweight and other metabolic disorders”.
Simple sugars are absorbed more quickly into the bloodstream than any other type of calorie source. Is that your intended measure of being physiologically easier to digest? If so, why does this measure matter?
Eat 1000 Calories in the form of bread, then eat 1000 Calories in the form of meat. Do you agree that it is much easier and faster to chew/digest the bread?
You’re not answering my questions. What do you mean when you say one is “easier” to digest than the other? And how does that measure affect eating behavior?