there isn't really any hard data on it because of how individual it is. i mean, think of it this way. science can figure out that it takes you five hours to completely digest an apple [or whatever it takes, i'll be honest in saying that i'm making up numbers here]. but that's providing you only have an apple in your system. if you have an apple and peanut butter it might take six hours. an apple and nuts might take six and a half hours. science can find out how long it takes to digest an individual item, but can you imagine how long it would take to figure out not only every food, but every combination of items possible? and still that's only an average. starches have a bad reputation. for people who have a sensitivity or diabetics there might be a legitimate issue. but beyond that i think there is a huge difference between a pringle [which mas been mechanically and chemically digested before being molded into a chip shape] and a plain baked potato. and i don't think a lot of people take that into account, just like a lot of people say that carbs are bad [on the twinkie front i would agree, but on the kale front i would tend to disagree]. i mean, even jumping back to a baked potato, if you bake a potato, douse the thing in butter and don't eat the skin you're not getting a lot of nutritional value. but if you top the potato with salsa or broccoli and cheese and eat the skin then there is that value. i think where starches get demonized is the typical meal of steak, a baked potato [typically topped with butter, bacon and sour cream] and corn as a side. as a one off, this isn't insurmountable. but when you look at it as typical, well, corn and potatoes aren't the best veggie choices you can make if that's all you're getting. if you're getting in kale and bok choy and zucchini and peppers and onions the potatoes are the corn don't tip the scale one way or the other. so in the absence of the other veggies, the starchy veggies get demonized.
Well - in a way.....you prove that indeed - everyone is different when it comes to weight loss.
What I found that works best for me is what is called slow carb (low gi foods). What works for me might not work for you, what you do might not work for Jane, and what Jane does might not work for Bill, and what Bill does might not work for Mary.
That's why, in my opinion, a lot of "diets" or "diet books" don't work for a lot of people.
I could write down every single thing that has worked for me, and sell it in book form...and say 15,000 buy the book. Only 7% might find it works for them. The rest would tell their friends not to buy the book, as it does not work. Cause it didn't, for them.
Edited by: EELPIE at: 4/21/2014 (16:17)
The best exercise in the world is to bend down and help someone up.
Thanks everyone. I am amazed at your kindness and willingness to help. I guess my real concern was just shameless curiosity. Perhaps I was too narrow in using the word science. I understand the process of insulin reacting to high sugar intake and the glycemic strategy. I just thought perhaps there was a more scientific way of understanding how starchy foods might contribute to weight loss. Thank you all for your thoughtfulness. I remain puzzled over the starch advice of well intending relatives because potatoes, corn, rice, and beans along with seafood is mostly what I eat.
"Research supports that if you are to be successful with weight loss for long term---it needs to be a diet that contains foods that you enjoy; that you don't feel deprived, etc."
This makes me happy. I think I'm on the right track with what I've been doing all along to lose weight. There is so much conflicting dietary advice out there, sometimes you feel like someone will walk up to you and convince you at any moment "You're doing it wrong!"
I think of Asian food as being highly flavorful without the use of a great deal of heavy, calorie-dense ingredients. Much Asian cooking seems to be built on using small amounts of meat and adding a lot of vegetables and intense flavors from there. What's not to like, really. I can see how it would be satisfying. Good for you on your weight loss!
"I owe everything you see here to spaghetti."
current weight: 173.3
Fitness Minutes: (2,155)
4/20/14 7:05 A
I'm not sure if there is any real science. But then I also firmly believe there is no magic bullet in dieting that works for everyone, even if a certain thing works wonders for a certain individual or many individuals. I'd say be grateful you found something you're happy with that is working for you!
As for the exact science of what is going on, you are probably (though not certainly; metabolisms can be strange) somehow consuming fewer calories than you used to. Reducing meat (and its inherent fat content) and increasing starches (and added oils, hopefully, but it's still something you have to consciously add to your food) will necessarily reduce calories eaten for the same volume of food. Adding vegetables of any kind, including the starchy ones but especially the nonstarchy ones, will do even more. It sounds like you may have done all those things in comparison to how you were eating previously. If when you changed your way of eating you also managed to stop junk food cheats, reduce liquid calories, or anything like that, then even more so. (Though you don't specify on that count.)
In short I suspect you've managed to cut calories without feeling deprived or even noticing, which is for sure the best way.
Height 5'8 1/2" SW: 190+ CW: 139.0 (trying to regain back to low/mid 140s after IBS problems)
Most Asians do not eat the quantity of food westerners eat. When family comes here to visit, they eat very little. For example - when my husband (first generation but here for 30 years) eats kippers, he eats a whole tin and a big bowl of rice . Family visiting will share it 3 ways with a little pickled cabbage and fresh chilies and the same size bowl of rice split 3 ways.
1st Goal: 18lbs by June 1 - Met goal on 4/28
2nd Goal: Onederland by July 31
current weight: 211.0
Fitness Minutes: (5,730)
2,022 4/19/14 11:14 P
Thanks. Your input is helpful. I was a heavy meat eater most of my life until I learned to know a few vegans who turned me towards more starches and veggies. I was told all my life by family and relatives to avoid starchy foods because they make you fat. Now, that is mostly what I eat: lots of potatoes, rice, corn, beans, nuts, and leafy greens. But I still eat seafood.
I just do not understand the why of it but the weight is gradually dropping with no other significant changes in my lifestyle. That's when I began thinking about Asians and all the carbs they eat. I'm more puzzled now than ever. Meat diets I was told should work - but they don't. Starch diets I was told to avoid - but they work. Happy with the results but puzzled. -Ron
NIRERIN makes some great points. Research supports that if you are to be successful with weight loss for long term---it needs to be a diet that contains foods that you enjoy; that you don't feel deprived, etc.
Perhaps we could be of more help if your Nutrition Tracker was public. Let me know if you need the steps to do this.
You probably are getting most of your carbs from fruits, veggies, rice, plant proteins, soy??? A diet that includes these type foods is usually high fiber, high volume, lots of chewing to slow down eating time, etc. All are positive for weight loss.
happenstance. it's that for whatever reason when you choose to eat that way, you end up eating the right amount for you. and besides that, you're eating foods that you can enjoy and see yourself eating forever. whereas with low carb you were eating foods that you didn't like as much and couldn't indefinitely sustain that way of eating, so you'd fall off and have to start again.
I'm happy to see discussion of Asian food on this list, that's just the nutritional information I'm looking for. Eating Asian is the first diet strategy that really seems to be working for me, having dropped a little over twenty pounds. But I'd like to understand the science behind it. I'm sixty three, good low numbers, but still about forty pounds over weight. I did the low carb thing for years and yo-yo'd most of the time. Where can I learn the real science behind high carbing?
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