01-09-2017, 03:59 PM #1
why part fats with carbs
Just curious I have had two different coaches and they will have me pair some fats to carbs.
For example: I was bulking and my coach wanted me to eat 2 cups of white and eat a tablespoon of coconut oil with my 2 of my meals. Or my one coach wanted me to eat a banana and 2 tbl before training.
What does the fats do to the simple carbs. Does help to not spike ur insulin from the simple carbs?
01-09-2017, 05:11 PM #2
The addition of fats, fiber and vinegar to a meal slows down the rate of digestion and absorption.
Fats do this by slowing down the rate that stomach contents move into the small intestine.
Thus glucose is absorbed at a slower rate resulting in a blunted insulin spike.
Refined carbs are stripped of fats and fiber and are notorious for spiking insulin due to their fast digestion times.
This is why I don't put too much faith in the glycemic index.
As soon as you add other macros to a meal the GI number changes.
The article attached below is a good read on this subject.
Understanding Digestion: Why You Should Eat Carbohydrates With Fat, Fibre, and Vinegar
Last edited by numbere; 01-09-2017 at 05:28 PM. Reason: Attached article
01-10-2017, 11:00 AM #3
He's taking Coconut oil / MCT oil
this does not effect absorption or slows down digesting as they are Medium tri change fats and they by passes the stomach and goes straight to the liver to produce ketones and does not effect digestion at all and gives instant energy
01-10-2017, 11:58 AM #4
3 meals of 8 Oz of grilled chicken and 1 cup of white rice
When cutting u don't want the insulin spike right?
Should I switch those 3 cups of white rice out for a complex carb such as brown rice and if so should I lessen my portions?
01-10-2017, 12:25 PM #5
01-10-2017, 12:31 PM #6
Last edited by numbere; 01-10-2017 at 12:40 PM.
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01-11-2017, 04:46 PM #11
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