Leptin and Foods

[Fidelity]

Do certain foods have greater effect on leptin production/secretion than others? Or is the type of food you eat totally unrelated?

[Erik]

Carbohydrates

[strongchick]

Originally posted by Thunder@Jun 8 2006, 05:51 PM
Carbohydrates
is that why refeeds are generally high carb/low fat?

[CraveMuscle]

Originally posted by strongchick@Jun 8 2006, 08:11 PM
is that why refeeds are generally high carb/low fat?
I was just wondering this same thing. what is it about the fat that makes refeeds more useful when it's lower fat carbs?

[PowerManDL]

....nothing. Carbs are what signal leptin production in adipose tissue.

[CraveMuscle]

I hate to be obtuse, but I don't like being acute (Ok, lame geometry joke . . . but I'm in a dumb-ass physics class right now and want to strangle somebody, but that's irrelevant to this . . . ),

so then you are saying that higher fat carbs won't inhibit the leptin response?

[Erik]

The goal of a refeed is to eat a lot of carbs, not a lot of carbs and fat. Fail to adhere to this and you're on the fast track to regaining bodyfat. If you're going to eat a truckload of carbs, you have to get the fat down to a reasonable level.

[CraveMuscle]

I see. I wasn't thinking about it in terms of a specific purpose when dieting down.

[jrb1980]

Originally posted by Thunder@Jun 9 2006, 01:54 AM
The goal of a refeed is to eat a lot of carbs, not a lot of carbs and fat. Fail to adhere to this and you're on the fast track to regaining bodyfat. If you're going to eat a truckload of carbs, you have to get the fat down to a reasonable level.
But I have always understood this as a calorie issue and now I am not sure. WHY is it so important that the fat be low in a refeed or "carb-up"? And, what is an acceptable amount of fat?

[rachel.]

What are some examples of food that would qualify? For example, Dempter's has wholegrain bagels -- not clean necessarily -- but high carb, fairly nutricious carb source with 1.5g of fat per serving (1/2 a bagel). Is this a good source? Are there better ones out there?

[Ruby]

Link (http://www.ironmagazineforums.com/showthread.php?t=25250)

The above link gives good information on Leptin (also refers to the same article posted in one of the threads below), carb sources, etc.

[Mizuno]

Very interesting, I actually was just asking what a refeed was.....

[PowerManDL]

Originally posted by rachel.@Jun 9 2006, 02:29 PM
What are some examples of food that would qualify? For example, Dempter's has wholegrain bagels -- not clean necessarily -- but high carb, fairly nutricious carb source with 1.5g of fat per serving (1/2 a bagel). Is this a good source? Are there better ones out there?
Anything that's high GI carbs. Preferably low in fructose and sucrose. The bagel qualifies.

The bolded part is completely irrelevant.

[Cathou]

Originally posted by PowerManDL@Jun 9 2006, 09:09 PM
Anything that's high GI carbs. Preferably low in fructose and sucrose. The bagel qualifies.

The bolded part is completely irrelevant.


I'm curious. I know that there is variety of sugars in different form. Fructose from fruit and some veggies. Maltose from mostly grain and some veggies. Sucrose from the simple sugar. Lactose, from dairy products, mostly found in a large quantity in milk. Etc.

From what I learned in biology, those different sugars have different chains over the molecular level. I thought that fructose and sucrose have an high GI, like other sugars. If I'm mistaken, how does affect the result as having different kind of sugar for a refeed?

[Erik]

Originally posted by jrb1980@Jun 9 2006, 01:12 PM
But I have always understood this as a calorie issue and now I am not sure. WHY is it so important that the fat be low in a refeed or "carb-up"? And, what is an acceptable amount of fat?
Read the post you quoted again.

[Erik]

Originally posted by Cathou@Jun 9 2006, 10:25 PM
From what I learned in biology, those different sugars have different chains over the molecular level. I thought that fructose and sucrose have an high GI, like other sugars. If I'm mistaken, how does affect the result as having different kind of sugar for a refeed?
They have a lower GI actually.

[PowerManDL]

Originally posted by Cathou@Jun 9 2006, 10:25 PM
I'm curious. I know that there is variety of sugars in different form. Fructose from fruit and some veggies. Maltose from mostly grain and some veggies. Sucrose from the simple sugar. Lactose, from dairy products, mostly found in a large quantity in milk. Etc.

From what I learned in biology, those different sugars have different chains over the molecular level. I thought that fructose and sucrose have an high GI, like other sugars. If I'm mistaken, how does affect the result as having different kind of sugar for a refeed?
Fructose preferentially refills liver glycogen, when muscle glycogen is the goal. Sucrose = fructose + glucose.

[Cathou]

Originally posted by PowerManDL@Jun 9 2006, 10:14 PM

Fructose preferentially refills liver glycogen, when muscle glycogen is the goal. Sucrose = fructose + glucose.



That's what I was trying to understand. It make sense now. Thanks!