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The NetNutritionist Blog

2009-11-09

More Q and A's from Ask Gay

Filed under: Nutrition Q&A — admin @ 11:12:43

Click here for more Questions and Answers from Ask Gay.

2006-07-31

Calorie Balance and Weight Loss

Filed under: Nutrition Q&A — Gay Riley @ 11:58:53

Why would I continue to slowly lose weight when I have a calorie surplus every day?

You must be referring to the personal food logging view as showing a surplus when you’ve truly lost weight because when you click on “actual consumption based on mass changes” it will show a deficit as soon as you enter your actual weight change – that part can never be wrong.

Question: Why would I continue to slowly lose weight when I have a calorie surplus every day? I believe that one of the Bodybugg sensors is checking perspiration levels. I recently had my VO2 Max tested, and the test report showed that I was burning 14.7 calories a minute. The Bodybugg showed that I was burning barely over five calories a minute during the same timeframe. After the test, I was told that I perspire less than normal during strenuous exercise. Could this be throwing my 'Calories Burned' numbers off?

Answer: You must be referring to the personal food logging view as showing a surplus when you've truly lost weight because when you click on "actual consumption based on mass changes" it will show a deficit as soon as you enter your actual weight change - that part can never be wrong.

That said you are right about something because if you are losing weight, you are not in a surplus but a deficit. And based on the above we would normally point out that the problem is more than likely in your food recording (overestimation: see below "why personal food logging thus perceived deficit/surplus may be incorrect") but if your test reports are accurate (14.7 vs. 5 calories/min) the results may explain the situation.

When food logging does not match estimated thus perceived deficit:
It is basically impossible for anyone to accurately record foods even if they weigh all foods and use label counts

o Labels are rarely accurate (up to 300% off)

o Same food calorie counts often vary between sources

o Impossible to accurately guess restaurant meals

o Incomplete recall (missing items including sauces, dressings, etc.)

o Generally people underreport 20-40%

o You cannot account for LBM gains as the program can (only a measurement in body mass can determine this) and therefore part of a human calculated deficit may have been deposited in LBM, lowering the perceived deficit (i.e. client records a 500 avg. calorie deficit but gained a LB of muscle and therefore the deficit was ~ 200)

As time goes on and the bi-weekly estimated intake is posted based on results (mass change and TEE), the client's calorie recognition will be enhanced to a point of being "automatic" - in other words the program corrections against their inputs will continue to educate them on true calorie amounts.

Water - occasionally due to uncontrollable circumstances you may have gained some temporary water weight and therefore at this point in time the scale may not represent your body mass change, thus deficit accurately.

If you believe you have lost fat or weight and your scale does not confirm it, wait another week until your next weigh-in. Weight gain due to water retention will quickly subside or stabilize and within a 2-week timeframe you will receive a more accurate accounting of your combined food intake, deficit and body weight. Additionally, our body fat or circumference measurements (bi-weekly) will capture the true progress trend and match it to the weekly loss goal.
LBM - you may have gained LBM since your last weigh in, off-setting a weight reduction from loss of BF - this is a desirable situation but fat loss will soon surpass the LBM increase when weight reduction is the primary goal. Therefore simply use the body fat reading as the current trend indicator.

o Bottom line: all program short-term discrepancy issues go away over time - the true trend will emerge generally by the end of the 2nd week but certainly by the 3rd and no more excuses by the end of the 4th (after 2 follow-up BF & WT measurements), meaning the program numbers are correct and you must adjust accordingly.

Let's look at an extreme example in order to illustrate the point, assuming the bodybuggTM is indeed underestimating your burn regularly during a particular prolonged activity and you are recording foods accurately: let's say the bodybuggTM displays an average daily burn at 2000 calories and you report that you have consumed 2500 calories, but on measurement day you end up losing a pound, which means that you must have actually been in an average deficit of 500 cals/day. Since, in this example, we are assuming your recording is perfect, the bodybuggTM underestimated your burn by 1000 calories daily. But now on measurement day you input your new weight (minus 1LB) and click on "Consumption based on mass changes" and the bodybuggTM tells you that you must have consumed 1500 calories rather than the 2500 you recorded because it thinks you burned 2000 calories/day and knows that you reduced 1-pound of weight.

The good news is that the true deficit number is never wrong after you click on "based on mass changes": the program will display the 500 calorie deficit, which is correct (it simply used the wrong numbers to get there). And the true deficit number is the number you and the Quick Coach always work from. In other words, if you did not want to lose anymore weight, you would simply eat 500 calories/day more than you consumed in the previous week regardless of numbers. If you wanted to keep losing the pound/week, you would continue on your current regime. If you wanted to lose 2LBS/week, you would eat 500 fewer calories/day (see Knowledge Builder regarding goal setting and deficit).

Now back to the real world. Generally if the bodybuggTM underestimates a certain type of exercise it has a minor effect on one's entire week. For instance if the bodybuggTM underestimates a stationary bike by 5 cals/min and you ride it for 30 minutes 5 days/week it would underestimate your weekly total by 600 calories or ~90 calories/day which as you know would be fairly insignificant in the weekly picture. The moral of the story is to always follow the deficit number, which can never be wrong, and make your adjustments to that number as explained above. That way you never have to worry about pinpointing energy expenditure or food logging accuracy--simply eat less to lose by reducing something you were eating previously and/or move more by using whatever calorie burn number the bodybuggTM showed you averaged last week and increasing it by whatever calories necessary to stay on goal.

The purpose of this detailed explanation is so that you can still use the bodybuggTM to stay on goal while Apex has the algorithms guys get back to you regarding the sweat and possible missed calculation that may be taking place during the activity performed in your test comparison.

http://www.netnutritionist.com/bodybugg.htm

2006-01-11

Exercise on an empty stomach??

Filed under: Nutrition Q&A — Gay Riley @ 09:27:49

I read that doing cardio first thing in the morning on an empty stomach is the best way to lose fat. What do you think?
More 1980s trash. Obviously, when it comes to weight loss, it’s the total calories in versus out for the day, so why would you deprive yourself of calories (which you will eventually consume anyway) before the one activity in the day that requires the most energy? Would a lean athlete NOT eat before an event? Get it? Just keep daily calorie total intake below your output and eat something before the workout so you have more energy to burn more calories.

When to exercise
Suggestions that morning workouts lead to more fat loss are often made because of a partial understanding of the "afterburn" induced by exercise. Intense exercise of a significant duration may cause Excess Post-exercise Oxygen Consumption (EPOC) or afterburn. The contribution of EPOC to 24-hour energy expenditure is still debated, but several studies have shown extra calories are burned after an exercise bout because of the exercise. This indirect expenditure of energy has been shown to last from 30 minutes to many hours post-exercise.

Often claims are made that if one exercises in the morning they will have a faster metabolism for the rest of the day. The time of day for the exercise should not affect the intensity of EPOC since extra energy is extra energy whether it is in addition to that required by a sleeping person or one working an active job. Many EPOC studies that measured RMR the morning after an exercise bout still showed an increase. The only area remaining where the time of day can influence exercise-energy expenditure is during exercise.

Exercise performed at various times throughout the day burns the same number of calories as long as heart rate and duration are held constant. The number of calories a person burns during exercise is a product of their heart rate and the time spent at that heart rate. A person exercising for 30 minutes at 165 BPM will burn the same calories whether it is performed at 8:00 p.m. or 8:00 a.m. One study on time of day showed only one significant physiological difference; body temperature is higher at night.

Perceived exertion was found to be higher in the morning along with a slower rise in body temperature - which may lead to a decrease in exercise intensity. This suggests that a longer warm-up may be necessary in the morning. The best time of day to exercise therefore remains the time of day one is most likely to do it for those seeking fat loss. For those seeking performance goals other factors play a role such as the time of day when energy levels are highest or performance can be optimized.

Eating in the morning
The second area of discussion is whether to eat before a morning workout. The typical argument for morning exercise on an empty stomach is that it will result in more fat burned. The explanation is that after a night of sleep, glycogen stores (in the liver) and blood sugar are low. If one performs cardio exercise before eating, the body will use a higher percentage of calories from fat and that this translates into more fat lost for a dieter.

The first part of this argument - that more fat is oxidized as a result of little carbohydrate availability - is easily supported by science. Research shows that in a fasted state more fat is used during cardiovascular exercise, but if food was consumed in this case carbohydrates before exercise, there is a greater reliance on burning carbohydrate rather than fat. Why? Carbohydrates are preferentially oxidized or burned when present.

The insulin response from carbohydrate ingestion reduces lipolysis, fatty acid release and fat oxidation. In fact, what one has consumed in the 24 hours preceding an exercise session can affect fat oxidation. Looking at fat oxidation by itself during an exercise session to determine the efficacy of the session for fat loss misses the lion's share of the story. The respiratory quotient, or RQ, is the "ratio of the oxygen inhaled to the CO2 expelled by the body." RQ is influenced by macronutrient percentages in the diet and tells a scientist is how much fat or carbohydrate oxidation changes when all else is held constant. In addition to diet, a negative energy balance will offset the RQ and decrease it in favor of fat oxidation.

Carbohydrate and protein oxidation are both directly coupled to acute changes in their intake. In other words, a diet high in carbohydrate will increase carbohydrate oxidation (RQ) and decrease fat oxidation. A large increase in protein consumption will create the same compensatory decrease in fat oxidation. Whether these changes in macronutrient intake increase fat stores on the body depends on energy balance. According to some, the way to test this is to measure RQ in relation to the food quotient (FQ). FQ is the ratio of "carbon dioxide produced to oxygen consumed during the oxidation of foods representative of the habitual diet." When the RQ to FQ ratio (RQ/FQ) is less than one, it means that calorie intake is less than 24-hour energy expenditure. When RQ/FQ is greater than one, it means the opposite.

So what does all this mean if one just wants to know what to eat before morning cardio? Just because a study shows fasting participants had a higher fat oxidation during exercise than fed subjects does not mean that an equivalent amount of body fat won't be lost at the end of the day as long an equivalent amount of calories were expended.

Consider a study by Schneiter, et al., which showed that the percentage of fat burned by those exercising in a fasted state is higher than when the participants ate before exercising.

Both groups consumed the same calories during the eight-hour study period. The only difference between the two trials was that one trial was done in a fasted state with all food consumed after exercise. The other trial was performed with the same number of calories consumed before exercise. The biggest result from this study was that total calories expended during exercise and the eight-hour study period was the same in both trials. The meal-before-exercise group burned slightly more carbohydrate during the eight hours and the exercise-before-meal group burned more fat. Keep in mind that the groups did 45 minutes of high-intensity exercise (~8 METs) yet the fasted group burned only 10g of fat more in the eight-hour study period than the group that ate before exercising. This adds up to about a third of an ounce of fat. At this rate, it would take 45 days of exercise to burn one pound of fat with the differences between the groups! Thankfully, this is not where the bulk of fat loss resides for a typical client.

In reality, while the percentage of fat used during exercise may vary depending on how much carbohydrate is available, the most important thing for a client seeking fat loss is how many calories are burned during their training. The more calories used during exercise, the greater the total energy expenditure will be for that day, and the more stored fat will be lost at the same calorie intake.

An example: Amy is an individual with a fat loss goal and maintenance calorie of 2000 per day. She eats 1500 calories daily and exercises four times per week. If she follows a 20-60-20 diet, she will consume 60% or 900 calories of carbohydrate daily in addition to 600 calories of protein and fat. If she wakes on Monday and exercises on an empty stomach for 30 minutes at 65% Vo2 max, she will burn fat and muscle glycogen as illustrated in the above studies.

Throughout the rest of the day she has 1500 calories to consume. She will use about 500 calories of stored fat to make up for the energy deficit. If she eats 300 calories of carbohydrate on Tuesday before exercising with the same duration and intensity, she burns much of the exogenous carbohydrates and less fat during exercise than on Monday. She now has only 1200 calories to eat for the rest of the day and is still in a 500- calorie deficit. The result is that she will burn more stored fat during the post-exercise period on Tuesday than on Monday in contrast to the extra stored fat lost during exercise on Monday. The loss of stored body fat for Monday will be identical to Tuesday because her energy intake and expenditure is identical on both days. If the eight-hour study by Schneiter were performed on individuals in an energy deficit over a 24-hour period, the 10-gram difference would probably have been erased as the energy deficit forced the use of stored fat throughout the day.

The bottom line for whether or not an exerciser should eat before a morning workout comes down to preference. Some people need to eat before they exercise or they get lightheaded, dizzy or fatigue quickly. Others just feel better with food in their stomach, which may lead to a higher-intensity workout and more calories burned not only during the routine but also afterward (excess post-exercise oxygen consumption, or EPOC). For those who consume food before exercising in the morning, they need to be aware that certain types of food might have a negative effect on their performance and should avoid too much or certain foods that upset the stomach.

Athletes have long known that performing cardiovascular exercise for more than an hour at a high intensity may require carbohydrates to sustain the activity. A study by Schabort, et al., concluded that subjects who consumed a breakfast before exercising had an increase time to fatigue compared to the fasted subjects. Since most dieters seeking fat loss never exercise to exhaustion, much less exceed an hour this is a moot point. This discussion does not change the fact that performance/endurance athletes need to be adequately nourished before and during endurance activity.

Intensity
The third area for discussion is which intensity to use for maximum fat loss. Keep in mind the first law of thermodynamics when considering exercise intensity. What is most important for fat loss is the extent of the energy imbalance. The more calories burned daily in comparison to calories consumed, the more fat is burned to make up the difference.

The intensity issue arises from studies that show as exercise intensity increases the percentage of fat that fuels the exercise decreases. Most studies agree that between low (30% VO2 max) and moderate (up to 65%VO2 max) cardiovascular exercise, percent fat oxidation is higher up to 30% VO2 max, but total fat oxidation is higher at 65% VO2 max for the same time. The explanation is that more calories are burned per minute for moderate intensity exercise, which offsets the smaller percentage from fat.

At intensities greater than 65% - 70% VO2 max the pendulum swings the other way. For example, at about 85% VO2 max less FFA are available in plasma (Romjin) and less total fat is oxidized during exercise.9, However, it appears that the high intensity results in more fat being oxidized in the hours following the exercise bout.

Some studies on high-intensity endurance activity illustrate this Two such studies by Schrauwen et al and Tuominenet et al found exhaustive exercise in a trained person may also lead to increased fat oxidation up to 44 hours later. , Several resistance-training studies show increased fat oxidation for hours afterward including one showing RQ was still lower 15 hours after training. This is significant because during resistance training almost all energy is supplied by CHO. Some do not show enhanced fat oxidation or EPOC from high-intensity endurance exercise. The differing results may stem from the intensity and duration of the exercise or the number of hours after the bout that energy expenditure and fat oxidation were measured. For the purposes of our discussion, enhanced fat oxidation from higher-intensity exercise doesn't matter if the subjects were in energy balance. For exercisers in an energy deficit, what matters most is the calories expended by the exercise.

Consider a recent study by Melanson that measured energy expenditure (EE) for 24 hours following bouts of both low intensity (LI) at 40% VO2 max and high intensity (HI) exercise at 70% VO2 max. Both bouts were performed until energy expenditure reached about 500 kcal. There was no difference in fat oxidation between groups. The biggest difference between these trials was the time to achieve the 500 kcal expenditure.

The males in the study exercised for 86 minutes in the LI group and 49 minutes in the HI group. The females in the study exercised for 112 minutes in the LI group and 66 minutes in the HI group. In other words, even though the LI group of exercisers took about twice as long to burn their 500 kcals, they burned no more fat than the HI group. The higher the intensity, the more calories are burned per unit of time. Such exercise expenditure contributes to 24-hour energy expenditure and allows for a greater deficit (fat loss) at constant calories or a greater calorie intake at a given rate of fat loss.

The bottom line to the intensity question is the higher the intensity, the more calories will be expended. The more energy expended per minute, the more efficient your exercise time will be for fat loss.

Summary
One benefit of exercise is improved conditioning. If one trains at low to moderate intensity, improved conditioning means an increased ability to use fat as a fuel Increased carbohydrate oxidation occurs from increased VO2 max at high intensities. An improved endurance capacity at both levels will increase time to exhaustion (Gollnik) Increased training state can also lead to a longer workout of higher intensities which may bring with it EPOC even though it probably accounts for less than 50 kcal/exercise session it is better than nothing.

http://www.netnutritionist.com/bodybugg.htm

2005-11-18

Decaf May Raise LDL Cholesterol More Than Regular Coffee

Filed under: Nutrition Q&A — Gay Riley @ 20:41:08

By Martha Kerr

DALLAS (Reuters Health) - Decaffeinated coffee may raise the risk of cardiovascular disease more than regular coffee does, Atlanta investigators announced at the American Heart Association's Scientific Sessions 2005 that are underway here.

Dr. H. Robert Superko, and colleagues at the Fuqua Heart Center and the Piedmont-Mercer Center for Health and Learning, analyzed the effects of caffeinated and decaffeinated coffee consumption on cardiovascular risk factors in 187 subjects enrolled in a clinical trial known as the Coffee and Lipoprotein Metabolism Study.

The subjects were randomly assigned to one of three groups: noncoffee drinkers, coffee drinkers and decaf drinkers, who drank three to six cups a day for two months.

At the end of the study period, Superko found no significant differences in fasting glucose or insulin (measures used to diagnosis diabetes), total cholesterol, HDL2 (the very good cholesterol) or triglycerides among the three groups.

However, decaf coffee significantly increased free fatty acid levels, which in turn led to an increase in apolipoprotein B, which is associated with LDL cholesterol.

"Free fatty acids are like the gasoline that drives a lot of metabolic functions. This is of interest because it is unrelated to caffeine, which many people used to think was the culprit in the coffee heart disease controversy," Superko told Reuters Health. On the other hand, he noted, caffeinated coffee but not decaf increased blood pressure.

"The dose is an important issue," he added, emphasizing that subjects in the study drank between three and six cups a day. "People should not freak out if they drink one or two cups a day."

"This study was funded with your tax dollars (National Institutes of Health) and not the coffee industry which is actually important. Watch out for the coffee industry response!" Superko warned.

Foods and Diabetes Treatment

Filed under: Nutrition Q&A — Gay Riley @ 20:29:22

Article discusses the importance of the chemical properties of some foods for managing Diabetes.

Some foods and beverages could hold clues for future diabetes treatment
Following a doctor's advice on how to keep diabetes in check is always the best course of action and researchers are constantly on the lookout for compounds that someday could help physicians better treat the disease. Of special interest to chemists are naturally occurring compounds found in certain healthy foods and beverages. Often these compounds become the model or the active ingredient for new drug therapies that maximize the food's beneficial effects.
November is National Diabetes Awareness Month and an appropriate time to highlight some recent studies into food compounds that may hold clues for the future treatment of diabetes. All of the studies were published in the Journal of Agricultural and Food Chemistry, a journal of the American Chemical Society, the world's largest scientific society.

Tea fights cataracts, boosts insulin activity -- New research in animals suggests that tea may be a simple, inexpensive means of preventing diabetes and its ensuing complications, including cataracts. Researchers fed green and black tea to diabetic rats for three months and then monitored the chemical composition of the rats' blood and eye lenses. At levels that would be equivalent to less than five cups of tea per day for a human, both teas significantly inhibited cataract formation relative to a control group which did not get tea, according to Joe Vinson, Ph.D., a chemist at the University of Scranton (Penn.) and lead author of the paper.

Another study on tea, done by researchers from the U.S. Department of Agriculture, found that the popular beverage may increase insulin activity. Using black, green and oolong teas, the scientists found that tea increased insulin activity by about 15-fold in tests using fat cells obtain from rats. The effect was primarily due to epigallocatechin gallate, an active compound found in tea, says study leader Richard A. Anderson, Ph.D., of the USDA's Agricultural Research Service in Beltsville, Md.

Cinnamon lowers blood sugar levels -- Several compounds isolated from cinnamon may one day become the key natural ingredients in a new generation of products aimed at lowering blood sugar levels, according to USDA researchers. In test tube studies, the compounds, called polyphenolic polymers, increased sugar metabolism in rodent fat cells 20-fold. The study was conducted by the USDA's Richard A. Anderson, Ph.D., and his colleagues at the University of California in Santa Barbara. In a related finding published in another journal (Diabetes Care), members of Anderson's research team reported that less than a half-teaspoon of cinnamon daily for 40 days significantly lowered blood sugar levels among 60 volunteers with Type 2 diabetes.

Buckwheat decreases blood glucose -- Researchers in Canada have found new evidence that buckwheat, a grain used in making pancakes and soba noodles, may be beneficial in the management of diabetes. In a controlled study, extracts of the seed lowered blood glucose levels by 12 percent to 19 percent when fed to diabetic rats, according to study leader Carla G. Taylor, Ph.D., an associate professor in the Department of Human Nutritional Sciences at the University of Manitoba in Canada.

Cherries may help lower blood sugar -- Researchers have identified a group of naturally occurring chemicals abundant in cherries that could help lower blood sugar levels in people with diabetes. In early laboratory studies using animal pancreatic cells, the chemicals, called anthocyanins, increased insulin production by 50 percent, according to study leader Muralee Nair, Ph.D., a natural products chemist at Michigan State University in East Lansing. But you might want to limit the candied maraschino cherries, as they contain extra sugar and fewer beneficial cherry pigments, the researcher says.

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The American Chemical Society is a nonprofit organization, chartered by the U.S. Congress, with a multidisciplinary membership of more than 158,000 chemists and chemical engineers. It publishes numerous scientific journals and databases, convenes major research conferences and provides educational, science policy and career programs in chemistry. Its main offices are in Washington, D.C., and Columbus, Ohio.

Contact: Michael Bernstein
m_bernstein@acs.org
202-872-4400
American Chemical Society


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