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“Some people who have been working out regularly for months or even years are still out of shape because the number of cheat days they have in a week exceeds six.”
― Mokokoma Mokhonoana

“argued for an hour on the telephone. now looking at pictures of carbs”
― Megan Boyle, selected unpublished blog posts of a mexican panda express employee

“Paul lay in his room, letting the sick, glorious feeling of grease and carbohydrates carry him away. He wanted to think of nothing more than the feeling of his stomach, obscenely full for the first time ever.”
― Mur Lafferty, Six Wakes

“Just as calories differ according to how they affect the body, so too do carbohydrates. All carbohydrates break down into sugar, but the rate at which this occurs in the digestive tract varies tremendously from food to food. This difference forms the basis for the glycemic index (GI).
The GI ranks carbohydrate-containing foods according to how they affect blood glucose, from 0 (no affect at all) to 100 (equal to glucose). Gram for gram, most starchy foods raise blood glucose to very high levels and therefore have high GI values. In fact, highly processed grain products � like white bread, white rice, and prepared breakfast cereals � and the modern white potato digest so quickly that their GI ratings are even greater than table sugar (sucrose). So for breakfast, you could have a bowl of cornflakes with no added sugar, or a bowl of sugar with no added cornflakes. They would taste different but, below the neck, act more or less the same.
A related concept is the glycemic load (GL), which accounts for the different carbohydrate content of foods typically consumed. Watermelon has a high GI, but relatively little carbohydrate in a standard serving, producing a moderate GL. In contrast, white potato has a high GI and lots of carbohydrate in a serving, producing a high GL. If this sounds a bit complicated, think of GI as describing how foods rank in a laboratory setting, whereas GL as applying more directly to a real-life setting. Research has shown that the GL reliably predicts, to within about 90 percent, how blood glucose will change after an actual meal â€� much better than simply counting carbohydrates as people with diabetes have been taught to do.”
― David Ludwig, Always Hungry?: Conquer Cravings, Retrain Your Fat Cells, and Lose Weight Permanently

“When in doubt, ingest carbs.”
― David Levithan, Dash & Lily's Book of Dares

“I’ve got some athletes who do best on 70% carbs, 20% protein, 10% fat.
But they deserve their carbohydrates. They’ve got a great pancreas, they’re in-
sulin-sensitive, blah, blah, blah, they’ve got a lot of muscle mass. But some
athletes, they’re allowed 10 licks of a dried prune every 6 months. That’s all
they deserve and that’s all they’ll get. And after 6 months, they’re actually al-
lowed to look at calendar pictures of cakes once a week.”
― Timothy Ferriss, Tools of Titans: The Tactics, Routines, and Habits of Billionaires, Icons, and World-Class Performers

“There’s also some indication that replacing carbohydrate with plant rather than animal foods has special health benefits. Among approximately eighty thousand women in the Nursesâ€� Health Study consuming lower-carbohydrate diets, high consumption of vegetable protein and fat was associated with a 30 percent lower risk for heart disease over twenty years, whereas high consumption of animal protein and fat appear to provide no such protection.

One explanation for this finding is that the relative amounts of amino acids in animal protein stimulate more insulin and less glucagon release than those in plant protein â€� a hormone combination that has detrimental effects on serum cholesterol and fat-cell metabolism. Other possible downsides of a modern, animal-based diet include a less healthful profile of dietary fats, excessive iron absorption (especially for men), and chronic exposure to hormones, preservatives, and environmental pollutants.”
― David Ludwig, Always Hungry?: Conquer Cravings, Retrain Your Fat Cells, and Lose Weight Permanently

“Herman Pontzer, an evolutionary anthropologist at Duke, studies health among hunter-gatherer societies whose lifestyles are similar to those of our ancestors. He found that they generally exhibit excellent health in spite of following a wide range of diets. It doesn't matter if they get 80% of their calories from carbohydrates, or from animal fat, or from nuts and berries - almost all eat more fiber than the average American, but that is about the only difference. (This takes the wind out of the paleo diet.) Interestingly, they don't shun sugar, consuming it in the form of honey. Notably they don't have access to processed foods of or deep-fried foods.”
― Daniel J. Levitin, The Changing Mind: A Neuroscientist's Guide to Ageing Well

“The human understanding, once it has adopted opinions, either because they were already accepted and believed, or because it likes them, draws everything else to support and agree with them. And though it may meet a greater number and weight of contrary instances, it will, with great and harmful prejudice, ignore or exclude them by introducing some distinction, in order that the authority of those earlier assumptions may remain intact and unharmed.
Francis Bacon”
― Gary Taubes, Rethinking Diabetes: What Science Reveals about Diet, Insulin and Successful Treatments

“Maybe I can’t commune with nature, but I sure as hell can commune with carbs.”
― Sophie Kinsella, The Burnout