I found out why we're always hungry.
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- Опубліковано 29 чер 2024
- #NoLabCoatRequired #Insulin #Glucose
Timestamps: (for da cool kids)
0:00 Passive vs Active Learning
0:49 Dr. Mark Hyman's prompt
1:44 Refined grains explained
2:40 Hunger explained
4:57 There is more to hunger
I don't own all of the music used
jordanielmills [freesound.org/s/101122/]
connect with me on ig, ask me for my sources: @NoLabCoatRequired
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This video is 2 YEARS OLD? Why has the algorithm unearthed it for today's viewerbase??
First they took out fiber to make us able to eat more without feeling full (cookies were used as an example-used to be that old saying, "don't be going and spoiling your dinner with that cookie" because most people used whole wheat flours. By removing fiber, people can eat a whole container of cookies without feeling full-we just start feeling sick from the sugar).
I’ve been a type 1 diabetic for 23 years and this video did such an amazing job explaining this stuff. I know this video isn’t about diabetes but you did explain the basics without even trying I guess? I don’t know what this comment is supposed to mean I just thought this video was very cool.
This comment means a lot to me. This is why I make these videos! It helps connects dots!
Ooh, ooh, I know how it relates and pertains to diabetes in general! It is the sugars created, how spread out or time released the digestion of said food and sugars are, and how they are absorbed, timing of asorbtion and how fast the body uses them and if the body can use them properly, which affects insulin amounts needed at those times. 🤓 I have an aunt that is type one, and thus did a bit of research on it trying to improve her condition and way of life and ro understand it better for making foods for her and other people including co workers who have type two.
@@NoLabCoatRequired what do you think causes the body to develope type 2 diabetes? Is the organ working too hard? Is the fat sueezing the life from it? Is it the body taking extreme measures to prevent fat cells from growing any larger?
What do you think?
Cool much love from Cleveland Ohio ❤️ I like the video too
Coq10, magnesium citrate, omega 3, vitamin b complex.
Probably like most of the people in the comments, I came here after seeing that butter video. We crap on the algorithm sometimes, but hey it does its job well occasionally. Just look at this guy!
Ik me too!! 😂
Man. Just found you. You have a gift. When you blow up on UA-cam, please take the money and get a degree (if you aren’t already working on it), and set up a practice. You have a gift and very obviously a passion. You know how to speak to people and are passionate about helping them. Your patients will be sooo grateful. I’m 55, an old southern white man, and have seen a lot of bull in this world. Please keep doing what you are doing. You are a gift to humanity. Love your channel and what you are doing. Thank you!!!
I second this!
❤❤❤
i started eating more fats and meats for breakfast every morning and it's amazing how full and satiated i feel for the rest of the day, no snacking, i feel in control of myself. cutting out carbs completely has done my body wonders, gastrointestinal issues GONE
My dear, you have found out young. You realized something was wrong while you are still young. I'm so jealous! I tried losing weight the calorie-deficit way for more than forty years!!! I gained weight steadily from age 25 to 68. I finally learned what you know now when I was sixty-eight years old. Every health problem we have is all related to the government pushing this high-carb diet on us. I'll give you this one example: gout. Gout was always blamed on eating too much fat. I've had gout in my big toes for so long. I have not been able to bend my big toes (try getting up from the floor without bending your big toes) for more years than I can figure. One year on Keto and the gout is nearly gone, I can bend my big toes again with no pain. OMG. That's big. And I can list twenty more things, from inconvenient to serious health conditions, that have all improved or resolved. Acid reflux, gone. Eye floaters, gone. Blood pressure, down. The list goes on.
Thank you for sharing your story, that was very useful to me.
@@b4ph0m3tdk9 CICO is all that matters. What happens is that people miscalculate their calories or decide not to calculate everything, which results in them not believing CICO works. We also have a thing where weight fluctuates every day, so people will feel discouraged when they see the scale go up even if there is a deficit.
Last night I had a frozen lasagna and dinner rolls for dinner at the in-laws house, and I wondered why I was hungry just a few hours after that. Now I know why
Let's not forget that white bread and most bread has added sugar.
I thought u were already established ytuber that had couple mil subs. That's the quality of your work get ready coz that's where ur headed 🙏😊
"A bazinga moment, if you will."
Good sir, I will not. I have to draw the line somewhere.
The reveal at the end was exactly what I was hoping it would be.
I can't believe u only got 20k subs. Get ready for it...
Always interesting in how the Department of Agricultural created the "food pyramid" that has been taught for decades...not the health department.....
It's been flipped upside for over a decade, now.
Yep. Ever since I decided sugar and grains are only for special occasions, my blood work is better and I have an easier time managing my weight. I have no label for my diet but most of what I eat is compatible with keto and paleo approaches. The main thing is not to frequently comsume things the body will interpret as energy storage signals.
Haha, you crack me up, and teach me stuff all at the same time. Keep doing what you’re doing.
i shared this video to my middle school health class!! your a phenomenal teacher !
I learned this in the 90s and my mind was blown back then BUT I’ve always wondered why Europeans and Asians stay slim while eating pasta and rice. LO and BEHOLD, last week I was watching an internet with Jessie Inchauspe and FINALLY, I have an answer! She advocates for people to eat food in a certain order: fiber, protein and then carbs. The idea is that fiber coats the insides of our stomach/intestines and prevents the spike from the carbs. If you start a meal with carbs, you are opening the floodgates, so to speak. She mentions that in Europe and Asia, they eat veggies as appetizers, unlike in American, where we usually start a meal with what? What do restaurants place on the table before your meal? Bread. I’m so excited to learn more.
They also eat less/have smaller portion sizes.
In Japan, the size of a rice bowl is smaller and if you want a larger size, well, there is no large size menu, you just have to buy a second small bowl of rice if you are still hungry/want more food.
America meanwhile, has small, medium, large, and sometimes even extra large sizes. And the large and extra large are huge, so huge.
In Canada, the large size is your medium I think, and there is no extra large size foods.
So this also takes into account^
@@specialtwice4975 great point
I doubt the order in which you eat food has much of an impact on glycemic response, it's more likely the consumption of soluble fiber which reduces the glycemic response to rice. Soluble fiber, by thickening the chyme (a mix of food and digestive fluids in the gut), slows carbohydrate digestion and absorption in the small intestine. This viscosity slows down the release of sugars from digested carbs into the bloodstream, resulting in a gradual and moderate post-meal blood glucose increase. Consequently, Asian vegetable-based appetizers rich in fiber (and meals in general) can effectively lower rice's glycemic index by delaying sugar absorption.
Obesity in Asia is currently going through the roof. They were just a couple decades behind the USA. Stan Ekberg does a video on the Asia Paradox about all that rice they eat.
Drinking a glass of water with apple cider vinegar helps
Just discovered your video where you talk about butter and other fats... and joined before the video was finished. Butter Bob explained why we are always hungry with a high carb diet in his video, Don't Let Your Belly Steal Your Breakfast. I think y'all will love seeing it. Keep up the great work Johnny and keep your open mind... willing to learn and grow.
Outstanding! I just discover your channel. You rock!
I don't know if the terminology is correct but the mechanism you describe where insuline over-corrects glycemia was taught to me as "glycemic shock", and yeah it's actually something you can notice for yourself if you know to look for it ; eg taking a very sugary snack at a fair on an otherwise fed stomach, and feeling hungry 30 mins later for no real reason.
One thing I noticed was, after giving up bread, sugar, and refined (processed) carbs, my appetite went through the floor. The main replacement was rice, pastas made with chickpeas/lentils,etc (tastes the same), barley, oats, etc. Also making it a side instead of the main focus. The main focus was meats, grass fed dairy or nut milks, fresh fruits and vegetables, with unrefined grains on the side. Plus, doing your own cooking from scratch instead of premade foods means you know exactly what goes into it (especially helpful if you have any allergies), they're healthier and they taste better.
bro i love the balance between the chill casual vibe and the scientific infodump
This is freaking amazing. Your communication process is phenomenal
Hope this can be taught in our schools today. After 30 years of following the food pyramid of the 80's I feel so betrayed by it.
Your presentation and humor is awesome!! Just stumbled on your channel today. So nice to see
About a week ago he only had 8K subs!
This kid is a global treasure
Every once in a while the UA-cam algorithm gives me gold and this channel is absolutely golden im looking forward to browsing your older content and also what you post in the future
And fiber! Protein, fat, and fiber. I hate that the FDA label lists fiber as a carb. I know it scientifically is but it makes greens look high in carbs but it's not that simple!
Shout out to him showing he loves his momma ❤ I just thought it was very sweet to see.
Mark hyman is considered a quack.
True, but the science of spike insulin production is sound. Reducing starchy, glycemic foods like processed grain and sugar is sound. Unfortunately, Mark Hyman is a modern-day Kellogg. He takes this 100+ years of diet and gut studies as revolutionary (which it seems to those outside the field) and attaches them to trendy diets, making his claims look scientific. 100 years? you may ask in surprise. Yes, William Keith Kellogg began his health grift in the late 1890s and soon became interested in making his health foods more addictive (by adding sugar). Columnist, author of over 40 books, and explorer George Warton James spent his career using science to debunk snake-oil salesmen like Kellogg, but his voice was drowned out by big money propaganda. Kellogg had $66 million in cash back then (equivalent to $1.2 billion today) and George Warton James was not interested in creating wealth, but rather "living healthy and morally and treating all of God's creatures with dignity and respect precisely because they were made by God." Benefits of low temperature exposure - Warton. Buidling the body's tolerance to environments - Warton. Low carb - Warton. Nose breathing - Warton. Benefis of walking - Warton. Benefits of an active mind - Warton. 8 hours between meals - Warton again.
"Monied self-interests secure land and resources each year sacrificing the general good of people who require meat also. Hence, to-day we are shut off by law from the natural source of meat supply without any consultation and absolutely without recourse or redress, because the corporations are so unmitigatedly selfish, so mercenary, and so indifferent to the future needs of the human race." - George Warton James
When commenting on oats, he commonly repeated the words of Nemesis written by Plutarch: "We are forced to eat grains that were previously seen only as feed for mules."
I just found your channel. Your content is amazing! The quality of your videos is way above your subscriber count. Keep pushing man. I see a very large community in your future.
Found the butter video just now on my recommended. Watching more. I really enjoy your style and how you break stuff down. Gonna have my kids watch you too. Subbed and liked ;)
I also love how you totally respect your mom by answering her call even in the middle of your video! Good man!
Fire channel bro. I’ve tried spread this knowledge but people don’t listen 😅
Just found your videos, and you, sir, do an outstanding job. I plan to binge watch everything. Very informative. Highly entertaining. You've gained a subscriber here.
Once you're fat adapted, you won't look at hunger the same way anymore.
I literally don't get hungry anymore. I forget to eat because my stomach doesn't even growl anymore.
What does that even mean
@@ChielScape Hmm.
Simply put, your body is capable of running on fat/ketones and sugars. Glucose mainly.
To be fat adapted means that your body is very efficient, and able to switch between these two modes seamlessly.
Most people however, are not able to easily go into ketosis. Their diets and eating habits suppress ketosis, and it's very hard for the body to switch between the two.
Think of it like a muscle you haven't used much. It's weak, but the more you do it, the stronger it gets.
~~~~~~~~~~~~~~~
To explain the lack of hunger, Ketones suppress hunger, and it is the act of your body burning body fat to fuel itself when food isn't nearby. You go into Ketosis, which your body produces ketones.
It's called fasting. And humans have been doing it since we existed. It is a very natural state of our body that people don't reach anymore because we are too busy eating all the time because of the abundance of food that throughout history, was always scarce. Which is why we developed this adaptation. We store fat so we can use it later at times when we don't have food. The problem is we always have food now.. and it's causing issues.
It's definitely worth researching fasting, ketosis, fat adaptation, even autophagy. These are all answers to the common day issues of obesity and insulin resistance, diabetes that we face. And with autophagy, there might even be more to the picture than we realized.
Thank you, kind sir, you say what I would say but in a much more entertaining way while keeping the content clear and understandable to EVERYONE, any age. Please keep up the good work, there is a big need for your it!
I don't think I can like this enough!!
Im always hungry because i am aways high 😅
You should do a video on potatoes and starch. I feel like a lot of people get them twisted sometimes.
Stay away from BOTH.
Insulin moves sugar in to cells aposed to leaving it in the bloodstream. How the sugar is used by the cell and wether it's turned to fat is an different issue related to if that energy used by the cell or stored as fat potentially. Fat is actually made through glycogenesis and turned back in to glucose, aka sugar, through glycogenolysis. The insulin and glycogen are separate and happened independently from each other. Disfunction of either system is life altering.
Indeed and totally agree with that statement that also brings up some good points. 👍
1:15 I wouldn't include all types of rice are refined, just minute rices or flavored rices. Brown rice has the husk, adding more fiber, but most times white rice is overcooked, leading to those insulin spikes.
Brown rice has more arsenic locked into it. Actually if your going to eat rice, white is
healthier. Gain a little weight vs poison. "choose your poison". (pardon the pun)
Research it, I don't have a white lab coat either.
This makes so much sense! I'm diabetic and have to give myself insulin before I eat. My sense of "am I hungry or is my blood sugar low?" has been the million-dollar question for the last few years. I've also been confused about why I get hungry so fast after eating rice. It makes sense cause I'm literally dosing all the insulin upfront
this is why low carb works so well. We don't need carbs, in fact we can't really handle them which is why you have a hormone to keep your blood glucose under control in the first place. The modern food supply is full of carbs, processed or not, and so we slam our bodies with blood sugar all day every day. Which causes us to build up an insulin tolerance, making it all worse. Ever since we demonised fat and spooned in the carbs, every country that has followed this advice has become the fattest on Earth. Cutting out the carbs works because you stop triggering the cycle of overeating.
@@jennifermarlow. Ty for posting this comment. I had never heard of TRE. I am almost 40 and am feeling hopeless when it comes to losing weight. I am definitely going to look TRE up and learn more about it. Thanks again :)
I just watched a second video of yours I have to say you do a great job you just aren't subscribe and that's rare. Take it as the compliment it's meant to be
Could you do a video like this on Greens. Like, salad, lettuce, asparagus, broccoli, Brussel sprouts, peas, etc so we can understand what we get from them, how they break down, and why we need them. Maybe even how much/ how often we should consume them and why. Love your videos. First video I found was the saturated fats butter video in the middle of a Walmart line. You be going off and you funny. Thank you. Need your channel. You balance out all the cancer videos on YT. Bless up.
Animal based diet ... vegetables have toxins
Kinda fascinating the importance insulin plays in weight gain is only being acknowledged relatively recently (ie past few years) like the celebrities that are all flocking to medication for diabetic folk or weight lifters that use insulin to get intended results. Everyone in my family is overweight except for my older brother, who is diabetic. The link always seemed really obvious to me.
Also makes sense why diabetes would occur with people who're extremely overweight, too. Body wants to shut down the mechanism that causes weight to not get burned.
The " Hi Mom" 😆 🤣. Great video!
well stated dude!! When I was a carb addict..I was constantly hungry....
Now you gotta do one on how to change the pattern and what to eat instead of white bread and pasta. Hard trick since they are so cheap.
and taste so damn good
As I've preached for years, moderation is the key. A little is fine, bulk up on veggies and keep the carb loads sane.
It's why my weight is far better controlled than the rest of my family and also why I'm now the oldest non-diabetic member of the family. Hell, a lot of them refuse to control their body mass index, leaving them insulin resistant and diabetic and by the time they reach my age, they're on dialysis.
I've plenty of pasta in the house, I eat it only occasionally, mostly it's a modest to moderate carb load like potatoes, a butt ton of veggies and a small serving of meat or larger serving of fish.
OK, an immense serving of fish. I like fish. But, a loaf of white bread will last me for weeks, more often going either stale or moldy before I've finished a medium sized loaf of sandwich bread. I also make home made bread in small quantities, to sop up the sauce and that's a carb replacement.
But, anyone claiming that you don't need carbs is an idiot. The Krebs cycle of each and every cell contradicts that one utterly, as without carbs at all, specifically, glucose, you die.
Oh, insulin does more than help stow glucose into fat, it also helps metabolize that glucose in the Krebs cycle and even helps regulate proteins.
And for fuck's sake, if you want to supersize something, supersize your fiber intake. It'll bind up a lot of excess fat and cholesterol, leaving it jammed up to get crapped out. The body recycles half of the cholesterol it breaks down, a fair bit going into bile acids to digest your food.
A benefit is, you'll not have any trouble with constipation at all, as fiber holds water, keeping the stool supple enough to pass without straining.
Google "cause of death straining at stool".
@@intercakefederation Yep! Tastes like more as my mom used to say.
CICO is all that matters, but where you get your calories can make it easier if you struggle with hunger. You could replace bread with oat meal. Beans are really cheap as well, and if you plan on eating a lot of beans, a pressure cooker makes cooking beans more convenient and less time-consuming. When I went on a very tight budget, bread was not even on my list because it was too expensive; pasta, however, was possible.
Good video! I usually wouldn't comment on a one year old video, but it looks like the algorithm is doing its thing.
This is a good overview, but there are many, many more parts to the hunger cycle. Leptin, ghrelin, peptide YY, and other hormones all have their own triggers and effects. The completely separate process of fructolysis can't be ignored either, in terms of blood sugar, hunger response, or weight gain. But this is a good starting point, as so many people eat these refined carbs without thinking about fiber or their blood sugar over time.
Lol.... Shout out to the moms. Dope video. Look forward to learning more on this topic. Great Job!
Great vlog, just great! Thoroughly entertaining while you impart knowledge in an easy to understand manner. I am type 2 diabetic for 32 years now. I gave up sugar right after being diagnosed, but did not understand until years later about starchy carbs. I started low carb/Atkins ten or so years ago, then switched to a Ketogenic diet a few years ago and recently switched to Carnivore. The difference in my satiety and energy and my blood sugar management is astonishing. Can’t go back to the starches…they just aren’t worth it. Loving your vlogs!
You’re amazing
50 years ago ,after suffering a low blood sugar attack in college, I heard supplementing with tiny chromium doses could help with insulin function. I'm the only member of my family that never got diabetes. I take other herbs now in addition and quit McDs but never gave up all sweets. Your work saves lives and this is a good subject to save more.
Just found your videos. Thank you for your explanations!!! I’ve followed Mark Hyman for years. The way you explain things helps me understand!!! Gratitude 🙏
Wow... This stuff is gold! Solid explanations, perfect examples and diagrams, and a helluva editing job!
Another thing is some may get a false sense of security when eating things with fructose. It won't show up on glucose testing because it's processed in the liver. I've found that eating more than occasional fruit makes me hungry as well.
I've lost almost 100 pounds on low carb and intermittent fasting. We eat one meal a day and as long as we increase the fat (satiety) we aren't hungry. 😊
This makes perfect sense. Dr. Robert Atkins wrote a book about it in the 1970s, way ahead of his time.
One nitpick, otherwise excellent:
"homeostatic processes, meaning our hormones" - nope. Homeostatic means the body keeping its state stable, like keeping the blood sugar levels steady, or blood pressure. In most cases it involves hormone feedback-loops, but it does not /mean/ hormones. Wikipedia has an excellent article on homeostasis.
He knows the meaning. You misunderstood his vernacular.
In this case, he means "meaning" to be taken as "by way of" or "in other words"
“Get y’all sugary butts into them fat cells!” 😂😂 awesome!!
Nice work. Laugh' n and learn'n. Keep it up man!
So glad I just discovered this channel, such wonderful content! :)
If you dig that book on food, I really must suggest some further exploratory reading. The book i would like to suggest your way is, On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published in 1984 and revised extensively for a 2004 second edition. It is an award winning book, having won a james beard award, amongst whatever else it may have won, and not only gets into a lot of history but a ton of science on food and cooking, while still seeming fairly accessible to an old chowder head like me.
For a time in life i kinda got a little bit into being a foodie and into cooking, because being poor but a creator, it's always nice to make a creation that is an experience, relying more on one's personal time and study, put into an application that could easily go wrong, but reach a reward that can not ony sustain your life and whomever sits at the table with you, but goes beyond that, to treat one's self and those in attendance, in that fleeting moment of the creation's life that can sometimes even say things to illicit deep emotions in the same way other fine arts can. So, that being said, to paint where i was at mentally, during a time of life, I was buying a decent number of cookbooks and books food related, including a few by Michelin Star winning restaurateurs, with some being fairly traditional, and others fitting into what is often call molecular gastronomy, (which is a term many hate, because all cooking can be considered to fit as a scientific process just as much as any other) but time and time again, nearly every book from Anthony Bourdain to the cook of the infamous lab kitchen playground of The Fat Duck in the UK, pretty much always brought up Harold McGee and his very important book, and even telling me, as a reader of theirs, to put their book down and read Harold McGee and his book, so please, I implore you, (random viewers who actually slogged through my long comment, but especially to the maker of this video if he happens to read this thought blast of mine, sent into the Internet void, but towards his general direction), to please check his book out if you liked the other book, Food, that u mentioned, and just generally are into these subjects, as much as you appear to be, in this 2nd video of yours i just watched, and please don't wait, like i did until i had just come across too many people name dropping the book to ignore.
Ok, enough said i suppose, as a word to the wise is sufficient, sorry if i am overly verbose, but like what you are doing, so will let your wisdom dictate what you do with my simple suggestion from here, now that I've said my piece, and I'm gonna get back to flipping through your vids and subscribe to your channel to stay informed on what next you peel apart and cook up for us
I read atkins book at a time where i could no longer controle my appetite. All this was described. It probably saved my health and prevented me from sloping into diabetes. I still adhere to the principle of high fiber, proteine, as low refined carbs as possible, no fruit juice, only fruits. I can controle my appetite and my blood tests are good. And i love carbs!
I remember Atkins, died at only age 72 of a massive coronary.
fell in love w/ this channel, your editing is absolutely hilarious and you're informative
Just happened upon your channel recently man. I'm loving it! Good humor and great information backed by sources! Keep putting em out there and make our minds collectively stronger 💪 🙌
Insulin doesn't first take glucose to the fat cells. First it offers it to all the muscle and organ cells that can use glucose as energy, then and only then it takes the excess to the liver to be converted to fat. This leads some people to say that glucose is the body's primary energy source. But, if you think about the fact that glucose is dangerous to your blood vessels, organs and eyes it makes sense that the body will do everything it can to keep that glucose down. If you never eat a single carb (sugar) again your body will make all the glucose it needs from fats and excess amino acids that aren't being used to build tissues, and insulin will stay relatively low, since your body won't be in panic mode trying to survive that massive glucose spike.
Your body will run off of alcohol at 5 calories a gram until it's out of your system. Does that mean it's the preferred fuel of our body? I think not.. most animals are, and human babies fed milk are to some extent in ketosis most of the time.
@@mikafoxx2717 I'm not sure you read or understood what I wrote. My point was that glucose is NOT the bodies preferred fuel source. It is a source of necessity when it is present in order to get rid of it as fast as possible in every way it can so that it doesn't do damage to the blood vessels. Your choice of babies drinking milk as an example of ketosis at a young age was a poor choice because milk has lactose, which would convert quickly to glucose. However I do agree that ketosis is a much healthier/safer state than high blood glucose. A better example might be the fact that most mothers are not able to give much milk right away and so nursing infants often lose 1 to 2 pounds of fat while waiting for the milk to start flowing freely. During those first few days the baby would probably be in a constant state of ketosis, living off the fat it accumulated inside it's mother.
Mark Hyman is brilliant. You found an excellent resource! Just found your site recently. Very good work here. Thanks
You give me hope for future generations! I’ve been into this for almost 50 years but you’ve elevated science to a new level that helps everyone not only be inspired by your natural curiosity and deep desire to satisfy it, but to truly enjoy the entire process. I’m sure God is happily nodding at you and saying “Well done, My child!” Thank you! Carry on! We’re watching!
I can't help but feel so blessed the algorithm brought me here xD thank you for this great content and excellent science communication.
I just found your channel. I love your content! Great work!
Pasta has a lower glycemic index than other grains, for example, like white bread or rice. Not all refined grains are the same.
thank you sharing, cool
Carbs are carbs.
Look at your subs! Way to go & thanks for the great information.
"hi mum"😀
Another great video ..thanks
Important point - bread is not equivalent to table sugar, as was implied. Sucrose is half fructose, so it's not the same as the chains of glucose that make up starch.
Another great episode ,thanks
Carbs don't have to be refined to make you stay hungry.
As one who excelled in a holistic nutrition course, I'm so grateful for you and your channel.
Great video!
Excellent display of layman information. Great job.
I love love love actively learning with you.❤❤❤❤❤
The best explanation ever. Thank you ❤
Very informative! I could’ve never broken this down like that 🔥
ayee Thx! glad it was informative!
Your videos are so well made and interesting!!! 😄
Now you are getting there. Keep on going.
Bread has been a real miracle for me. Always freshly milled whole wheat. We broke the diet during thanksgiving and had mashed potatoes. It was weird. We felt full and hungry at the same time. We haven’t had that feeling for so long since starting freshly milled wheat.
Hello. What is this Freshly milled whole wheat brand name? I would like to try it. Thanks in advance!
@@Driven_Dragongo to a farm, my guy. Or grow your own. That's the only way you'll get FRESH stuff...
Any generic brand of whole wheat flour will work, though. People think that brands matter, when they don't.
@@runed0s86 Thanks in arrears!
That’s why we need to eat more complex carbohydrates with more fiber.
I think starch is a complex carbohydrate but it digests as fast as glucose. When foods high in starch however are also balanced by macros such as fibre and fat, such as unprocessed grains and fruits and vegetables, they take longer to break down and impact blood glucose *less.*
I recently had some tests done and doc ended up showing me pictures of a fatty liver. Which I have. Which is not a good thing.
I've changed my eating habits. Chewing gum helps a lot. Down 25 pounds, slowly, but as long as it keeps going down, doc and I are happy.
I've developed a diet that works for me in lowering weight and maintaining it. It boils down to two good size meals a day. I found out that lowering my carbohydrate intake and increasing my protein intake keeps me satisfied longer. Don't get me wrong, I still enjoy some junk food.
Good start #animalbaseddiet meat fruit raw honey raw dairy
@@StrangeRealityVlog greens are good for you, the vitamins and fiber they provide are really good for your stomach flora and your intestine health.
Great videos. Great book recommendation. Have a great day.
Gotta love how you added the arrow and special glow for the algorithm 😂❤
Excellent videos 👏🏻
You are GREAT!
Thanks for making easy to understand
I'm usually keto, and I do intermittent fasting for 16-8, sometimes 18-4 or OMAD. Have been for 3 years.
Whenever I take a break from keto about 3 times a year, it becomes very hard to even stick to 16-8 until just like 2 days into going back on keto.
Insulin is the "key" that allows glucose to get into any cell. E.g., someone without sufficient insulin in their blood stream has diabetes. At the same time, they will likely be unable to use their excessively-high blood sugar, and have no energy, and in extreme cases, their cells will begin to die - almost like starvation.
This is simplified, of course. Getting glucose stored into fat requires a bit more changes into triglycerides, but that's more complicated than I want to get.
This kid is so smart❤️❤️❤️
Like and comment for the algorithm because this video deserves more views!! ❤❤
Drugs...
It's drugs..
You crave it just like drugs..
You go through withdrawals when You don't have it.