Author Topic: Skinny Lebron  (Read 48493 times)

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Re: Skinny Lebron
« Reply #120 on: August 27, 2014, 11:27:45 PM »

Offline LB3533

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Ray does not use his body to bang or drive that much.  He shoots which you can see old guys at any "Y" do.   His whole game is on a less vigorous style of game.     Reggie Miller played from 87-05 and he was a shooter too.   Don't you think this might have something to do with it as well?

Quote
Now, after my accident & throughout my recovery process, it's been in the range of 4.2 - 5.1%. (It could use more of boost.)

I wish you a good recovery.


Thank ya much!

I get that shooters and slashers have different types of games, one  may or may not need require the extra weight or physique, but most likely......any type of player with an improved physical health could surely experience a benefit.

Players like Ray Allen, Reggie Miller do not need to get "ripped", but if they did, could they not be in a more preferred physical state to be a player - more than one who could just shoot?

It really doesn't matter to me how or what Lebron does for himself, during the season or during the offseason. Lebron is not a Celtic.

But if our Celtics could learn something that may benefit their own health.....and they can learn this from Ray Allen or Lebron.....and these learnings help improve our guys' health, then maybe our team/franchise can also share in some of these benefits.

Re: Skinny Lebron
« Reply #121 on: August 31, 2014, 12:40:34 PM »

Offline LB3533

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http://www.scientificamerican.com/podcast/episode/stressed-women-burn-fewer-comfort-food-calories/

"Women who reported feeling stressed or depressed burned fewer calories after a calorie-packed meal than mellow women. Erika Beras reports."

"The researchers then measured the womens’ metabolism, blood sugar, cholesterol, insulin and stress hormones.

Turns out that the most stressed women had higher levels of insulin. Which slows down metabolism and causes the body to store fat. And that fat, if not burned off, accumulates in the body."

"The women who had reported feeling stressed or depressed in the day before eating the meal burned 104 fewer calories during the seven hours following the meal than women who felt more mellow."


"If eating high-calorie comfort food to alleviate stress becomes habitual, the result could be an average weight gain of 11 pounds per year. Which brings its own stress—like spending money on new clothes."

(And also spending money in other areas as well, not just on new clothes.)


Most people of society should be cutting the carbs, especially the simple carbs.

Don't do it because Ray Allen told you to do it, or because Lebron and Carmelo just finished trying it too......just do it for your own health benefit.

It would be nice and easy, if the human body were a closed system. But we are not & the outside world has an effect on us.

If we were a closed system than the "Calories In / Calories Out" model would work more effectively.

Re: Skinny Lebron
« Reply #122 on: December 16, 2014, 11:32:33 PM »

Offline LB3533

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There are no "types" of calories in food.  A calorie, as you actually stated earlier, is a unit of energy.  Excluding the thermic effect of food or energy costs from metabolic processing (which are relatively miniscule), one calorie from lipids has the same energy value as one calorie from carbohydrate. 

Your body does not "distinguish calories" and "send these calories to the right organs".  This is one of the most ridiculous things I've read and demonstrates that you do not understand the physiology behind nutrient digestion, absorption, and metabolism, nor the processes by which the body produces energy through glycolysis, the Krebs cycle, and the electron transport chain.  It distinguishes macronutrients, not calories.


Quoted: [In reality, Ludwig says the body responds differently to calories from different sources. “Your weight is regulated by a complex system of genetic factors, hormonal factors, and neurological input, and not all calories affect this system the same way,” he explains.

As for fat: “Some naturally high-fat foods are among the most healthful we can eat in terms of promoting weight loss and reducing risk for diabetes and heart disease,” he explains, listing off foods like nuts, avocados, and many types of fish. “If you’re counting calories, you would want to eat these foods sparingly because they’re dense in calories. But they’re also very filing.”

Refined carbohydrates, on the other hand—like those found in white bread, cookies, crackers, and breakfast cereals—raise your blood’s level of the hormone insulin, which signals to your body that it needs to store fat cells. Also referred to as high-glycemic foods, these refined carbs pass through your digestive system quickly—which is why you can eat a whole bag of potato chips and feel hungry 15 minutes later, Ludwig says.

Dr. Richard Feinman, a professor of cell biology at the State University of New York Downstate Medical Center, compares insulin to a faucet handle. The more your blood’s amount of the hormone rises, the more the faucet opens and the more fat your body stores.

Feinman has looked at calories from the perspective of thermodynamics—or the laws that govern heat and energy. Like Ludwig, he says the idea that calories from different macronutrient sources would have the same effect on your body is silly. Put simply, it doesn’t make sense that “a calorie is a calorie” because your body uses the energy from different foods in a variety of ways, Feinman explains.]

"Dr. David Ludwig, a professor of nutrition at the Harvard School of Public Health."

Source: http://time.com/2988142/you-asked-are-all-calories-created-equal/

I am not saying what we have been taught or what we have learned about human health and nutrition is wrong.

I, along with many other healthcare professionals / scientists, are saying, what we have learned, what we know about nutrition and health and what we continue to teach others is not completely correct.

Re: Skinny Lebron
« Reply #123 on: December 17, 2014, 08:39:46 AM »

Offline mgent

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How can you not listen to a guy named Richard Feinman?
Philly:

Anderson Varejao    Tiago Splitter    Matt Bonner
David West    Kenyon Martin    Brad Miller
Andre Iguodala    Josh Childress    Marquis Daniels
Dwyane Wade    Leandro Barbosa
Kirk Hinrich    Toney Douglas   + the legendary Kevin McHale

Re: Skinny Lebron
« Reply #124 on: December 17, 2014, 08:57:02 PM »

Offline SCeltic34

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There are no "types" of calories in food.  A calorie, as you actually stated earlier, is a unit of energy.  Excluding the thermic effect of food or energy costs from metabolic processing (which are relatively miniscule), one calorie from lipids has the same energy value as one calorie from carbohydrate. 

Your body does not "distinguish calories" and "send these calories to the right organs".  This is one of the most ridiculous things I've read and demonstrates that you do not understand the physiology behind nutrient digestion, absorption, and metabolism, nor the processes by which the body produces energy through glycolysis, the Krebs cycle, and the electron transport chain.  It distinguishes macronutrients, not calories.


Quoted: [In reality, Ludwig says the body responds differently to calories from different sources. “Your weight is regulated by a complex system of genetic factors, hormonal factors, and neurological input, and not all calories affect this system the same way,” he explains.

As for fat: “Some naturally high-fat foods are among the most healthful we can eat in terms of promoting weight loss and reducing risk for diabetes and heart disease,” he explains, listing off foods like nuts, avocados, and many types of fish. “If you’re counting calories, you would want to eat these foods sparingly because they’re dense in calories. But they’re also very filing.”

Refined carbohydrates, on the other hand—like those found in white bread, cookies, crackers, and breakfast cereals—raise your blood’s level of the hormone insulin, which signals to your body that it needs to store fat cells. Also referred to as high-glycemic foods, these refined carbs pass through your digestive system quickly—which is why you can eat a whole bag of potato chips and feel hungry 15 minutes later, Ludwig says.

Dr. Richard Feinman, a professor of cell biology at the State University of New York Downstate Medical Center, compares insulin to a faucet handle. The more your blood’s amount of the hormone rises, the more the faucet opens and the more fat your body stores.

Feinman has looked at calories from the perspective of thermodynamics—or the laws that govern heat and energy. Like Ludwig, he says the idea that calories from different macronutrient sources would have the same effect on your body is silly. Put simply, it doesn’t make sense that “a calorie is a calorie” because your body uses the energy from different foods in a variety of ways, Feinman explains.]

"Dr. David Ludwig, a professor of nutrition at the Harvard School of Public Health."

Source: http://time.com/2988142/you-asked-are-all-calories-created-equal/

I am not saying what we have been taught or what we have learned about human health and nutrition is wrong.

I, along with many other healthcare professionals / scientists, are saying, what we have learned, what we know about nutrition and health and what we continue to teach others is not completely correct.

Back when I was working at Beth Israel Deaconess Medical Center in Boston, I would often go to what was called "Nutrition Rounds" over at Harvard Medical School, and in fact one of the topics was "Are all calories created equally?" - perhaps by Dr. Feinman or Dr. Ludwig.  This was one talk I could not attend, but the feedback I received from my colleagues was that it wasn't all that informative. 

Again, a calorie is a unit of energy - it is defined as the amount of energy needed to raise 1 gram of water by 1 degree Celsius.  So with this definition in mind, it theoretically should not matter whether this unit of energy is derived from a carbohydrate or from a lipid.  To say that a calorie from a potato would raise 1 gram of water 1 degree Celsius differently than a calorie from a fruit doesn't sound scientifically sensible, does it?  In the catabolic process to derive energy from food, all macronutrients - lipids, alcohol, amino acids, and glucose (in the presence of oxygen) - will enter the same metabolic processes (Krebs cycle, electron transport chain).  The end products of these processes are water, carbon dioxide, and energy in the form of heat and adenosine triphosphate (ATP).  The article you linked isn't very good at all.  It's far too brief and vague, but I'll bite. The two professors do not phrase their statements in this way, but what I really do think that these two professors are arguing is that macronutrients, and not simply the calories that are derived from them, are not created equally.  This is very well known.

Dr. Ludwig and Feinstein (or the author) seem to both referring heavily towards the relationship between the endocrine system and satiety.  Of course this has an effect on weight.  If you were to have a high fat diet, you might actually lose weight better on this type of diet rather than a diet rich in complex carbohydrates.  Fat is inherently satiating because it stimulates the secretion of hormones that signal to your brain that you are getting full.  Fat also decreases the rate at which food empties from your stomach, again contributing to satiety for longer periods of time.  These effects do not, of course, change the caloric content of the foods that are consumed.  In terms of health, the statement by Ludwig regarding human health is common sense.  In a theoretical extreme, a 2500 calorie diet of exclusively alcohol would certainly not have the same impact on your health and risk factor for disease as a 2500 calorie diet of nuts, fish, fruits, and vegetables.  One would protect your body from disease, while the other would give you cirrhosis.  Obvious.

Dr. Feinman's statements are vague, but he is actually correct regarding macronutrients, once you take the extremely complex factors of metabolism into account, as pointed out in my previous post.  These factors could include the thermic effect of food, the energy cost of anabolic and catabolic metabolic reactions, etc.  In terms of calories and weight, you will find a consensus among many PhDs, RDs, and MDs who specialize in human nutrition - to lose weight, you simply need a calorie deficit.  Nancy Clark, a well known registered dietitian who specializes in sports nutrition in the Boston area agrees with this.  As does David Katz, a physician in preventative medicine at Yale.  But how far do you want to go when informing the general public - a public that is ill-equipped to interpret and understand scientific literature, and is generally distrusting of science - about nutrition and weight management?  It makes absolutely no sense to get into complex biochemistry and thermodynamics.  You need to keep things simple.  There has been many instances in the past in which "experts" have made recommendations that prove to be inaccurate down the line - think of the war that was waged against fat as a macronutrient, with beliefs that fats were the primary culprit for cardiovascular disease.  We know this is not necessarily the case.  This happens all the time in medicine/health sciences. 

So, at the end of the day, "a calorie is a calorie" may be oversimplified, but it is an appropriate statement in terms of weight management for your average person without a scientific background.  It does not change the recommendation that your diet should consist primarily of whole grains, beans and legumes, fruits, vegetables, and healthy fats.  The same statement may not be true for those who study the nitty gritty details of the biochemisty, cell and molecular biology, etc.  There isn't even a consensus on how much ATP is derived from the Krebs cycle and electron transport chain, for example.

And perhaps the most important thing to keep in mind is that nutrition is one of the most difficult things to study due to the vast amount of variables that can influence the outcome of a study, and more precisely human health.  Consider the following points and questions when thinking about nutrition:
- Food intake is extremely variable, even over the course of one day.  We do not eat the same things daily, and quantities of food consumed also vary. 
- There are hundreds of factors that can influence nutrient digestion, absorption, and metabolism - the presence or absence of stomach acid, intestinal enzymatic production (consider the absence of lactase for those who are lactose intolerant), meal composition, differences in expression of genes which regulate nutrient absorption from the intestinal lumen, and so forth.
- What about the gastrointestinal microflora?  The type of bacteria that live in your gastrointestinal tract - and there's hundreds of different types - undoubtedly have a significant influence on your body's nutritional processes and overall health.
- Endocrine imbalances, stress certainly play a role.
- Studies regarding nutrition are almost always based on an estimate of food intake.  Even in controlled studies in which food is measured out before it is consumed, there may still be differences in macronutrient and micronutrient composition in the foods under study because foods naturally vary in nutrient content.
- Think of all the potential confounding factors that can influence the outcome a study you like to cite.  These cannot always be controlled for.

That just scratches the surface.  The only correct way to interpret what you read is to be in doubt and think critically.  PhDs, MDs, RDs don't all agree with each other.  One study or one opinion isn't all that worthwhile and should be questioned.  And as long as it took to write this post, you should doubt what I've written here as well.