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by beachstartup 3855 days ago
i'm a keto True Believer[tm] but removing carbs also just immediately removes a ton of calories which directly contributes to weight loss. you can eat a surprising amount of protein and fat and veg and won't replace the calories lost.

a hamburger bun, and a plate of french fries is honestly like a thousand calories. one thousand! that's like a huge ribeye steak.

you don't even want to know how many calories are in a mission-style burrito tortilla. it's completely out of control. that kind of food is meant for hard labor, not internet finger tapping.
1 comments
noondip 3855 days ago
Removing fat and alcohol would do you much more good, if calories are your primary concern -

    Fat: 1 gram = 9 calories 
    Alcohol: 1 gram = 7 calories 
    Carbohydrates: 1 gram = 4 calories
    Protein: 1 gram = 4 calories
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beachstartup 3855 days ago
these discussions always devolve into a bunch of numbers by diet pedants who seemingly have no passion for cuisine.

i'm sorry but all the numbers in the world will not make me give up a nice fatty spiced chicken shawarma, or a juicy sausage and kraut, or a nice ribeye steak with a glass of pinot noir. i'd rather be dead and in the ground.

on the other hand, i'm fine skipping the bread and eating just a couple of fries.

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noondip 3855 days ago
The incredible thing is, our tastes physically change in just a matter of several weeks. You're encouraged to try healthy eating as an experiment for just three weeks - I think you may change your mind on consuming unhealthy foods.

> An inability to perceive low concentrations of fatty acids in foods was associated with greater consumption of fatty foods, specifically butter, meat, dairy, and increasing BMI.

https://www.ncbi.nlm.nih.gov/pubmed/21757270

> Within a behavioral economic perspective, the reinforcement value of low-fat foods may increase following a low-fat dietary intervention, whereas the reinforcing properties of high-fat foods may decline. This is desirable as low-fat foods hold many advantages over high-fat foods in terms of weight maintenance.

https://www.ncbi.nlm.nih.gov/pubmed/12725716

> The preference results of this study demonstrate a steady, progressive decline in liking for salt in soup following dietary intervention and monitoring activities aimed at reducing sodium intake. Approximately 3 mo were required for preferences to stabilize at a significantly lower salt level, which was maintained at 1 yr. This may be of relevance in clinical settings where low-sodium diets are used for treatment or prevention of hypertension.

https://www.ncbi.nlm.nih.gov/pubmed/3728360

> Alterations in the fat content of the diet modulated taste sensitivity to C18:1 among lean subjects, which was increased following a 4-week period of fat restriction and attenuated following the high-fat diet. The failure of the high-fat diet to alter fatty acid taste thresholds among OW/OB subjects suggests that these individuals were 'adapted' to high-fat exposure, perhaps because of differences in habitual fat consumption. Taken together, these data suggest that excessive dietary fat attenuates nutrient sensing epithelia response in the oral cavity, which could be associated with changes in diet and weight status.

https://www.ncbi.nlm.nih.gov/pubmed/21829156

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