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My understanding is that carbohydrates, if it unused as fuel, are converted to glycogen in the body exactly as sugar is.
I think ( I'm very non scientific on this stuff) all carbs are broken down by the body into blood sugar and the complexity of the carb determines how quickly that is. So, for example, white bread is effectively very similar to eating sugar in terms of how the body uses the energy whereas wholemeal bread takes longer to break down and therefore it's slower energy release. From the bit I saw of the TV programme referenced it roughly divided carbs into white, beige and brown. The darker a carb the better it is for you ( I don't think chocolate muffins count though). There are also some odd anomalies like white bread being toasted or white pasta being reheated being more complex than in their original form. A baked potato is high in the glycemic index ( so your body turns into sugar type energy very quickly) but has other health benefits.
Hence all the equivalency stuff, the accuracy of which I have no idea.
I am fat and unfit so clearly have crap food days. What I find with very crap food days ( say a takeaway pizza) is that I get a kind of hangover - the next day I feel rough, maybe shakey and craving food. Obviously there's a potential vicious cycle there.
Carbohydrates ( in all forms) are not stored as body fat as efficiently as dietary fats are, they play an essential role in muscle growth but also overall body functions. Monosaccharides ( simple carbs) to Polsaccharides ( complex carbs) are all either metabolised into glucose or are left as indigested serving as dietary fibre.
Id argue the simple sugars ( that require little to none digestion/ conversion) in a muffin to be worse for you than those in a bagel.
theres a tonne of abstract surfing going on when people talk about the research of low carb diets etc , the problem with the abstracts most people quote is that they fail to mention that test subjects on the low carb test diets all contained significantly more protein that those on the low fat diets they are compairing, its a mindfield out there of half truths and agendas!
I think that's a bit of an overstatement, but I'd agree that they're similar in composition to white bread or pasta, so one's consumption of then should be sensible/limited.
I note that @Emp_Fab hasn't yet summoned up the basic good manners to admit that he was wrong (as usual).
What's up, Emp? I'm sure we'd all have more respect for you if you had the integrity to admit when you've said something stupid. Again.
I was only suggesting that you may not be the voice of authority on a programme about nutrition. The bottom line is that either you are right - a man who isn’t a dietician or a doctor, but is a tech bod in the AV world - slagging off the claims made by a dietician and a doctor in the programme, or they are right.
The dietician is Alison Barnes;
Diabetes Specialist Dietitian
Newcastle University/Newcastle Hospitals NHS Trust
Alison Barnes is a Registered Dietitian with a particular interest in diabetes and weight management. She has a first class undergraduate degree in Human Nutrition from Northumbria University and a Postgraduate Diploma in Dietetics from Leeds Metropolitan University. She currently works as a Research Associate with Professor Roy Taylor at Newcastle University on the Diabetes UK-funded DiRECT clinical trial, using low calorie liquid diets to achieve weight loss and diabetes remission in a primary care setting. Alison has an honorary contract as a diabetes dietitian with Newcastle Hospitals NHS Trust and has previously worked as an NHS specialist diabetes dietitian for Northumbria Healthcare NHS Trust (2009-2014), providing regular clinics in primary care and specialist clinics and diabetes group education in secondary care. She has also worked on group weight management programmes for both adults and families in community settings. Alison was selected as one of the Diabetes UK Clinical Champions for 2016-18 and is working on a project to produce a dietary decision aid for type 2 diabetes in order to facilitate more effective discussions about diet between healthcare professionals and people living with diabetes.
The doctor is Dr Xand van Tulleken, a doctor with a medical degree from Oxford University and a Fullbright Scholar with a Masters In Public Health from Harvard University. He is the Helen Hamlyn Senior Fellow at Fordham University's Institute of International Humanitarian Affairs. He also has a diploma in Tropical Medicine, International Humanitarian Assistance. As well as being a contributing editor to the Oxford Handbook of Humanitarian Medicine, he also works on philanthropic projects alongside the World Health Organisation.
Now, forgive me for challenging your medical knowledge, but I’ll give a bit more credence to the clinical opinions of these two than a man who installs AV gear for a living.
Also chips are "Plant-based" no matter how you cook them.
And hold off on the personal attacks and incorrect descriptions of what I do for a living, both make you look silly.
So far all you've posted is ad-hominem and arguments from authority. I, on the other hand, have posted verifiable facts. Point out where I was wrong, if you can - you can check all the numbers very easily.
My lunchtime wholemeal bagel has 38.7g of carbohydrate @ 4 calories per gram, which is 155 calories which is equivalent to 13 sugar cubes (that well known unit of measurement)
However, the consumption of my bagel and the effect it has on my body is nothing like consuming 13 sugar cubes.
Sometimes when over-simplifying things for a broad audience you leave yourself open to criticism?