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Glucose Stored As Fat

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20Under20 Info Page: http://ketoconnect.net/20under20/ Keto Quickstart Course: http://bit.ly/2iiiyML 21 Ways To Eat More Fat | How To Eat More Fat on a Keto Diet | Get Your Fat In!! Social Media (follow us for updates!): Pinterest - http://bit.ly/2aqmK7M Instagram - http://bit.ly/2aNCjJP Twitter - http://bit.ly/2eQuZMx Facebook - http://bit.ly/2fb5pFt We went extra hard today and came up with 21 ways to eat more fat on a keto diet! This is pretty much every single way we could think of, so there should be something here for everyone. Getting your fat in is a key competent of the diet that some people seem to forget about. Getting in a high amount of fat is just as important as keeping your carbs low. Check us out on social media, we are putting out all kinds of high quality high fat content! Comment below and let us know what you think. We will be posting new videos twice a week and 3 recipes/blog posts a week. We are working hard to provide you with the tools to enjoy and succeed on your Keto journey. Feedback, suggestions, and interaction of any kind is always welcome. You can even request recipes and we'll see what we can come up with. Thanks for watching! KetoConnect.net is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Business: [email protected] #keto #ketodiet #weightloss

Why We Get Fat

Here's an big picture view of why we get fat and how high intensity exercise and a ketogenic, low carb diet can help with fat loss. (click picture for larger image as you read explanation below..) When you eat food and especially carbohydrates, your body uses a hormone called insulin to store the glucose (sugar) that is made from the foods you eat. If you eat lots of carbohydrates, lots of insulin is released to quickly remove the sugar from the bloodstream into your cells where it can be stored. This is a critical function because large amounts of circulating glucose can damage your body via a process called glycosylation. Imagine what maple syrup would do if it was poured on your computer's inner circuits. All the working parts would get super sticky and stop functioning correctly. Insulin's job is to move that sugar out of your bloodstream and into storage as a molecule called glycogen. However, the human capacity to store carbohydrate as glycogen is limited. In a 154 pound man, only about 1800 calories can be stored as glycogen. Some is stored in the liver to be used by the brain, and some is stored in our skeletal muscles as glycogen fuel reserves. The muscle based glycogen is Continue reading >>

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  1. AmandaNicole412

    I recently started following the keto diet (about a month ago) to knock off the last few pounds...
    I had success the first 3 weeks, losing 8lbs, but since starting bulletproof coffee I'm noticing I've actually gained 3lbs. I am eating around 1400-1500 calories and usually burn 500-1000 working out. I'm thinking I'm not eating enough, but I'm afraid to go over 1500 calories as that's where I've had most of my success with my weight loss.
    I do lift 3-4 times a week and also do cardio. I feel like I need help figuring out what's the best fitness and nutrition formula for me to drop the last 7-10lbs. I know my basal metabolic rate is roughly 1450 calories... so it could be just adding more calories to my diet.
    I'm starting to second guess keto..
    Any help or guidance would be appreciated.

  2. gmstarr1

    I had something similar happen to me. I fluctuated up and down between 158 and 156 for three weeks. It would go up, and it would go down, but never under 156. After two weeks of that, I finally got down to 155. Still took another week for my weight loss to get back to what it was before then. Now I'm losing fairly steady again.
    I went to the internet and looked up what could cause a stall on low carb, and I changed three out of the four that I read about. I lowered my artificial sweetener count (I had started drinking tea with Splenda), I lowered my protein count (I was blowing past my protein macro daily), and I stopped eating/drinking Atkins shakes/bars every day. I also read that dairy causes a stall in some people, but I couldn't give up cheese. I'm not sure if making those changes helped, or if I would have started losing weight again without them.
    A lot of things can make your weight fluctuate temporarily, like too much salt. It sounds like this is a fairly new thing for you since you've only been doing this a month, and you had success the first 3 weeks. I would make sure that it's not just a temporary fluctuation before I panicked. Make sure you drink water.
    Then I would look at the artificial sweetener and my macros. I also made sure that I wasn't miscounting my carbs. I was getting a little bit lazy about measuring things, so I went back to measuring everything.
    I was hesitant to up my calories. Unfortunately I couldn't lower mine...I was all ready eating at around 1200 - 1300 (I don't exercise near as much as you, and I'm way too sedentary...trying to fix that). But you could up your calories and see what happens. The worst that could happen is you gain a pound and realize that it's not working. Weight loss isn't a race. Although I have a hard time remembering that myself. I don't have a lot of patience.
    Good luck and don't give up! And hopefully someone will else will have some advice as well that's been doing this longer than me (I've been low carb since the end of February)

  3. Leonidas_meets_Spartacus

    Stop doing cardio and lift 3-4 times a week. Eat more if you need to, I lost most of my fat on the weeks with no cardio or very little cardio. I had better fat loss when I had a lesser deficit rather than higher deficit. Also try to eat two big meals a day and work out in fasted state.

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In a global first, Australian scientists have figured out the way to reprogram adult bone or fats cells to form stem cells that could doubtlessly regenerate any damaged tissue within the frame. The researchers were stimulated by the manner salamanders are able to update lost limbs, and advanced a technique that gives grownup cells the capacity to lose their person characteristics, multiply and regenerate more than one cell types - what is called multipotency. which means the brand new stem cells can hypothetically repair any injury within the body, from severed spinal cords to joint and muscle degeneration. And its a pretty big deal, because there are currently no person stem cells that certainly regenerate a couple of tissue kinds. "This approach is a massive strengthen on most of the modern-day unproven stem mobile treatment options, that have shown little or no goal evidence they make contributions immediately to new tissue formation," stated lead researcher John Pimanda from the university of recent South Wales, faculty of medication (united states remedy). "we're presently assessing whether or not grownup human fat cells reprogrammed into [induced multipotent stem cells (iMS cells)] can accurately restore broken tissue in mice, with human trials anticipated to begin in past due 2017." proper now, even though its an exciting and plenty-hyped field of look at, stem mobile therapy still has some of boundaries, in general due to the fact the maximum beneficial cells are embryonic stem cells, which can be taken from growing embryos and have the potential to become any cell type within the frame. however in addition they have the tendency to shape tumours and can't be transplanted immediately to regenerate person cells. as a substitute, researchers are able to use tissue-unique person cells, that may simplest change into the cellular types in their vicinity of the body as an instance, lung stem cells can best differentiate into lung tissue, so that theyre now not as versatile as scientists want. Scientists have additionally labored out a way to reprogram ordinary grownup stem cells into caused pluripotent stem cells (iPS) a form of stem cell thats even extra bendy than multipotent stem cells, but requires the usage of viruses in order for the cells to be reset, which isnt perfect to help deal with patients. Thats why the new studies is so interesting. "Embryonic stem cells can't be used to deal with damaged tissues because of their tumour forming capacity," stated one of the researchers, Vashe Chandrakanthan. "the alternative hassle whilst generating stem cells is the requirement to use viruses to transform cells into stem cells, which is clinically unacceptable." "We accept as true with weve overcome these problems with this new method." To create the brand new type of stem cells, the researchers collected grownup human bone and fats cells and treated them with compounds: five-Azacytidine (AZA); and platelet-derived boom component-AB (PDGF-AB) for two days. This kick-started the method of dedifferentiation which basically way it started out to revert them to a multipotent stem cell nation. The cells were then kept in PDGF-AB for a few weeks while they slowly changed into stem cells, subsequently turning into tissue-regenerative iMS cells which basically method they could repair any form of tissue within the body. ; Source: https://www.sciencealert.com/

How Are Carbohydrates Converted Into Fat Deposits?

How are carbohydrates converted into fat deposits? There are two ways that carbohydrates and body fat interact. One is directly by turning into body fat, and the other is via insulin. Turning into body fat is like adding fat into the fat cells, whereas carbohydrates spiking insulin does not add anything to fat cells per se, but hinders the release. The former is like a + equation, where the latter is a double negative which results in something that seems positive. There is a process called de novo lipogenesis (literally: Creation of fat from non-fat sources) that can occur in the body. This process turns glucose into lipids, which are then stored as body fat. This process is normally quite inefficient in the body [1] , which suggests that carbohydrates cannot be stored as fat to a high degree. The process can be upregulated (enhanced) if dietary fat comprised almost none of the diet (lesser than 10%, as a rough estimate), if carbohydrate intake is excessively high for a period of a few days, or if one follows an obesogenic diet (diet that is likely to make you fat) for a prolonged period of time. [1] [2] [3] Carbohydrates spike insulin , which is a hormone that mediates glucose m Continue reading >>

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  1. Comment

    Type 1 Diabetes | t1everydaymagic.com T1EverydayMagic.com Understanding the challenges of a new diagnosis in your family

  2. Liuka

    This Site Might Help You.
    RE:
    What's the difference between Hypoglycemia and Diabetic Ketoacidosis in Type 1 Diabetics?
    Does one lead to the other, or are they completely different?

  3. Comment

    Source(s): Amazing Diabetes Cure Secrets : http://DiabetesGoFar.com/?nFoh

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In this video I discuss the what are carbohydrates and the types of carbohydrates. The pros and cons to each type, and the best carbs to eat. Transcript Types of carbs So, what are the different types of carbohydrates? The answer to this question depends on who you ask. Some common classifications would be healthy and unhealthy, good and bad, slow and fast. In this video I am going to classify them as simple, complex and fibrous. Before we get into those classifications, we need to look at molecules. I know, fun stuff, but it will help you understand better. A monosaccharide is a single molecule, such as fructose, which is found in fruit. A disaccharide consists of 2 monosaccharide molecules, such as sucrose or table sugar. And a polysaccharide consists of many monosaccharide molecules, such as in whole grain pasta. Now that we have that out of the way, lets look at simple carbohydrates. Simple carbohydrates are made up of mono and disaccharides, 1 or 2 molecules. Some foods include, fruits, milk, and foods with high amounts of added sugars. Typically simple carbohydrates are easily absorbed into the bloodstream because of their simple molecular structure. However, when you obtain simple carbohydrates from whole foods, they are usually combined with vitamins, minerals and fiber, which slows down the digestive process. Now, lets look at complex carbohydrates. Complex carbohydrates are composed of polysaccharides, so, because of their more complex molecular structure, they can take longer for the body to break down and digest, like whole grains and vegetables. However, some complex carbohydrate foods have been processed, which strips them of some of their natural, high fiber content as well as vitamins and minerals, so they are digested faster and more easily. So, with both simple and complex carbohydrates I have mentioned fast and slow digestion. Why is that important? 3 reasons, #1 is it is going to make you feel fuller longer, rapid digestion means hunger returns quicker which leads to more consumption. #2, typically slower digested foods cause lower blood level spikes, and #3, slower, longer digestion means the body is using more energy over a longer period of time to break down the food, which is an increase or boost in metabolism. Next up is fiber. Fiber is parts of plants that cant be digested. I have a separate video that looks deeper into fiber that I will link in the little I in the upper right-hand corner of your screen. Bottom line. So, the question is what type of carbohydrates should you eat. That is actually very easy to answer. All 3 types. Don’t focus on the types, instead, focus on Carbohydrates that have been minimally processed, like whole grain pasta, and whole wheat bread, also Fruits and vegetables that contain fiber, vitamins and minerals. And of course anything from dairy queen. Ah, just joking with ya folks. Seriously though, minimize the consumption of the processed foods, if you can eliminated them great, if not, its about moderation. Its ok to eat the foods you love, you just have to do it in moderation. Other sources... http://www.builtlean.com/2012/05/17/c... http://healthyeating.sfgate.com/healt... http://www.livestrong.com/article/133...

Converting Carbohydrates To Triglycerides

Consumers are inundated with diet solutions on a daily basis. High protein, low fat, non-impact carbohydrates, and other marketing “adjectives” are abundant within food manufacturing advertising. Of all the food descriptors, the most common ones individuals look for are “fat free” or “low fat”. Food and snack companies have found the low fat food market to be financially lucrative. The tie between fat intake, weight gain, and health risks has been well documented. The dietary guidelines suggest to keep fat intake to no more than 30% of the total diet and to consume foods low in saturated and trans fatty acids. But, this does not mean that we can consume as much fat free food as we want: “Fat free does not mean calorie free.” In many cases the foods that are low in fat have a large amount of carbohydrates. Carbohydrate intake, like any nutrient, can lead to adverse affects when over consumed. Carbohydrates are a necessary macronutrient, vital for maintenance of the nervous system and energy for physical activity. However, if consumed in amounts greater than 55% to 65% of total caloric intake as recommended by the American Heart Association can cause an increase in he Continue reading >>

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  1. Enigmae

    Hello All,
    I've been a recent ketoer and loving the lifestyle. I am looking into doing ensurance athletics, like ultramarathoning, etc.. and in a lot of literature they indicate that ketogenic offers similar performance here is a quote... i wondered if there is any science to back this up?
    from: http://trainright.com/should-endurance-athletes-go-keto-ketosis-ketogenic-diets-for-endurance-athletes/
    1
    .`KETOSIS IS PHYSIOLOGICALLY LIMITING
    Without stored and exogenous carbohydrate during competition, you have very little fuel available for anaerobic glycolysis, the metabolic shortcut that rapidly produces energy by partially burning carbohydrate to meet elevated energy demands during short, high-intensity efforts. Ketones can be converted to acetyl-coA and metabolized aerobically in mitochondria, but you miss out on the turbocharged boost from anaerobic glycolysis. You also miss out on the lactate produced from anaerobic glycolysis, but lactate isn’t the enemy it was once thought to be. It is partially-burned carbohydrate that gets broken down to usable energy.
    The reason I say you’ll have little carbohydrate available for anaerobic glycolysis instead of no carbohydrate is because an athlete in ketosis can still produce glucose in the liver via gluconeogenesis. In plain English this means athletes in ketosis have limited capacity for high-intensity efforts that rely on carbohydrate for fuel. (It is intriguing to note the amount of available glycogen increased in the long-term fat-adapted athletes in Volek’s study with elite ultrarunners.)`
    Luckily they do reference many papers, but I was curious what others thought. I am reading through those references and in the article they discuss that for intense prologned activity they recommend not doing keto since your liver can't keep up.

    References and Suggested Reading:
    Burke, Louise M., Megan L. Ross, Laura A. Garvican-Lewis, Marijke Welvaert, Ida A. Heikura, Sara G. Forbes, Joanne G. Mirtschin, Louise E. Cato, Nicki Strobel, Avish P. Sharma, and John A. Hawley. “Low Carbohydrate, High Fat Diet Impairs Exercise Economy and Negates the Performance Benefit from Intensified Training in Elite Race Walkers.” The Journal of Physiology (2016).
    Burke, L. M. “”Fat Adaptation” for Athletic Performance: The Nail in the Coffin?” Journal of Applied Physiology 100.1 (2006): 7-8.
    Burke, Louise M. “Re-Examining High-Fat Diets for Sports Performance: Did We Call the ‘Nail in the Coffin’ Too Soon?” Sports Medicine 45.S1 (2015): 33-49.
    Cox, Pete J., and Kieran Clarke. “Acute Nutritional Ketosis: Implications for Exercise Performance and Metabolism.” Extreme Physiology & Medicine. BioMed Central, 2014.
    Cox, Peter J., Tom Kirk, Tom Ashmore, Kristof Willerton, Rhys Evans, Alan Smith, Andrew J. Murray, Brianna Stubbs, James West, Stewart W. Mclure, M. Todd King, Michael S. Dodd, Cameron Holloway, Stefan Neubauer, Scott Drawer, Richard L. Veech, Julian L. Griffin, and Kieran Clarke. “Nutritional Ketosis Alters Fuel Preference and Thereby Endurance Performance in Athletes.” Cell Metabolism 24.2 (2016): 256-68.
    Havemann, L. “Fat Adaptation Followed by Carbohydrate Loading Compromises High-intensity Sprint Performance.” Journal of Applied Physiology 100.1 (2006): 194-202.
    Marquet, Laurie-Anne, Jeanick Brisswalter, Julien Louis, Eve Tiollier, Louise M. Burke, John A. Hawley, and Christophe Hausswirth. “Enhanced Endurance Performance by Periodization of Carbohydrate Intake.” Medicine & Science in Sports & Exercise 48.4 (2016): 663-72.
    Pinckaers, Philippe J. M., Tyler A. Churchward-Venne, David Bailey, and Luc J. C. Van Loon. “Ketone Bodies and Exercise Performance: The Next Magic Bullet or Merely Hype?” Sports Medicine (2016).
    Volek, Jeff S., Daniel J. Freidenreich, Catherine Saenz, Laura J. Kunces, Brent C. Creighton, Jenna M. Bartley, Patrick M. Davitt, Colleen X. Munoz, Jeffrey M. Anderson, Carl M. Maresh, Elaine C. Lee, Mark D. Schuenke, Giselle Aerni, William J. Kraemer, and Stephen D. Phinney. “Metabolic Characteristics of Keto-adapted Ultra-endurance Runners.” Metabolism 65.3 (2016): 100-10.
    Zajac, Adam, Stanislaw Poprzecki, Adam Maszczyk, Milosz Czuba, Malgorzata Michalczyk, and Grzegorz Zydek. “The Effects of a Ketogenic Diet on Exercise Metabolism and Physical Performance in Off-Road Cyclists.” Nutrients 6.7 (2014): 2493-508..

  2. OldDoug

    Hi Lucas. I just read something pertinent, here, which CarolT kindly gave a link to: http://www.sciencedirect.com/science/article/pii/S0026049515003340
    1 A couple quotes:
    "Compared to highly trained ultra-endurance athletes consuming an HC diet, long-term keto-adaptation results in extraordinarily high rates of fat oxidation, whereas muscle glycogen utilization and repletion patterns during and after a 3 hour run are similar."
    "Thus, we show for the first time that chronic keto-adaptation in elite ultra-endurance athletes is associated with a robust capacity to increase fat oxidation during exercise while maintaining normal skeletal muscle glycogen concentrations."
    The whole thing is a good read. The study subjects were elite athletes, but among them, I don't think there was any problem with their livers not being able to keep up, among the low-carbohydrate group.
    Here's how the "Low-Carb" group was defined, for the study: "Subjects consuming an LC diet, defined as < 20% energy from carbohydrate and > 60% from fat, consistently for at least 6 months were eligible for the LC group."

    Less than 20% carbs is not as restrictive as it could be, but the performance of the group indicates they were very well fat-adapted, in my opinion.

  3. jmbundy

    Enigmae:
    Without stored and exogenous carbohydrate during competition, you have very little fuel available for anaerobic glycolysis, the metabolic shortcut that rapidly produces energy by partially burning carbohydrate to meet elevated energy demands during short, high-intensity efforts.
    This is correct, but also the opposite of what you are talking about. Anaerobic is very high intensity, all out effort like a sprint. Ketosis is not well suited for sprinters. However you mention endurance training and specifically ultra-marathon which is the opposite of that and is perfectly suited for Keto.

    The FASTER study is the best I have personally read related to this so check it out here
    2

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