Excess fat in the diet can be stored, and any macronutrient can be converted by the body into glucose, that is true. But that is only when needed.

I could link and link, and draw diagrams of the processes, and google to support things all night and day. But I won't do that. If anyone is interested in finding out more about a low carb way of eating look up Dr. Mike Eades blog, check out Livin' La Vida Low Carb. They are experts. I am a lowly layman. But, I do have a medical/science background, so for what that's worth...

I'm not going to argue with you, Meanie, I don't think you want to argue either, but I'm having a glass of wine and chilling, so for me I'm done debating...at least at the moment. LOL

I'm just stating what I know to be true for me, and what I've learned from my research on the subject.

Also, a worthy (but truly dry) read is Good Calories, Bad Calories by Gary Taubes. A lot of good, solid information in the book, and references to the research on the topic of low carb eating.

BWAHAHAHAHA! Okay, that was too good. 

I think you may be right!

That's the thing though...I eat 20 grams or less of carbs most days. My blood sugar is the most stable it ever has been. I don't have the peaks and valleys in my blood glucose I had when I was not eating low carb. I've been on every way of eating known to man...this is the only way of eating that has stabilized my blood glucose, without ingesting sugars in my diet, for the most part.

You all realize we've totally derailed the original thread topic? Oops...

You are mistaken, Meanie. Water isn't the only thing without carbs, though it is calorie free. Fats aren't carbs. They are a macronutrient in and of themselves. Proteins aren't carbs, also being a macronutrient in and of themselves. Grains and vegetables and fruits all have carbs, though they may also contain fat, and protein.

If the glucose required to fuel the brain doesn't come from a dietary source, our body makes it. Actually, the brain functions quite nicely running on ketones.

Pescado is a rare breed I've heard. No telling what his brain runs on, but I won't question it too much.

Maybe I'm a nitpicker Meanie, but we actually don't need sugar, not even as omnivores. Gluconeogenesis does the job handily, without a body ever ingesting a molecule of sugar/carb.

I've gone for a long, long time without carbs (though I am low carb, not no carb at this time) and nothing adverse happened to me. On the contrary, I was left in much better health for it.

I think you're right on when you mention the difference between our metabolism and the Honeyeaters...a human body can't metabolize all that sugar and not have something out of whack afterward, even if it's not immediate...could be later down the line. It makes one wonder why everyone is so surprised by the obesity epidemic and the extreme rise in the numbers of type 2 diabetics when we tend to eat a lot of things that a human should think twice about before ingesting. And I'm not even talking about the non-natural, chemical laden sweeteners (which I am not opposed to having every now and again, lol).

Naw, it's not cell phones. I guess they've discovered that it's a sort of fungus.

That would be a good place to get honey as well. Is it raw? I'd love to find a local apiary...not any very close to me, unfortunately.

No, I don't think it's related to the killer bees. They aren't sure what might be causing it, but the bee population has been drastically reduced. Whole hives...vanishing.

I just hope someone figures out the reason for Colony Collapse Disorder with the honey bees.

Honey off the grocers shelves isn't as good for you as raw honey. I love this stuff. It's not heated to high temps like the honey in the grocery store, so it still maintains all of its good enzymes and antibiotic properties.

I never liked honey before I tried the raw honey. I can't get it all the time because I'll eat the whole damn jar and be in a sugar coma!

ETA: Okay, I evidently don't know how to hyperlink on this phorum...sorry.

ETA2: I phail, dusdeedawn for the WIN! Thanks, mate.

I don't think stevia tastes better, but to each their own. I always try to eat whole, unprocessed foods as much as possible. Frankly, sugar is poison to me because I'm hypoglycemic...it makes me pass out. Hypoglycemia is a precursor to Diabetes. If I eat anything that contains sugar or too many carbohydrates (which metabolize as sugar in the body) I'm setting up my system to crash and burn. Most of what I eat isn't sweet, artificially or naturally, so the scant amount of sweetener I ingest now I'm not too worried about.

I think we as a society here in the U.S. (where I am) eat way too much sugar and artificial junk all the time. Have you checked out the amounts of corn syrup in packaged foods on the grocery shelves? I'm more worried about that crap than most other food additives, myself.

I agree with Mando. For those of us here who are in the sciences irl (and I know there are a few) there are too many studies one would need to read before believing some of those scary "artificial sweeteners will kill you" sites. I believe in everything (well, most things) in moderation anyway.

Thanks Mando, for those links.

I've never had a problem with any artificial sweetener stalling my weight loss or messing up my metabolism, and I'd have to estimate that at age 44 I've consumed probably more than my fair share. Everyone is different though, so your own mileage may vary.

And I only eat real fats, even saturated fats, and my cholesterol and BP are phenomenal. Wasn't always like that for me, so I'm pretty psyched about being in the pink of health.

The FDA is stubborn in approving Stevia as a sweetener. I wish they'd hurry up!

As for artificial sweeteners slowing metabolism, or being bad for diabetics...it's such an individual thing. It doesn't effect me, but my mother (who is diabetic) is effected. I am not diabetic, I am hypoglycemic, but it doesn't seem to stop me or slow me down metabolism wise, nor blood sugar wise.

I wish you the best on the pie. Yes, try the whole grain flour, or perhaps even almond flour?

Stevia...just use it sparingly. It starts to taste funny/bitter in short order if you use even slightly too much. I still haven't perfected its use, though I'd like to as it's a natural sweetener. I tend to use Splenda for baking. It works well. I have a recipe for sugar free pumpkin pie with a pecan praline crust. PM me if you'd like the recipe. It's been a hit in my household even with those who don't watch their sugar consumption.

As far as diabetic-friendly pecan pie, this recipe is pretty good: http://www.lowcarbluxury.com/recipes/recipe-specialty15.html

I'm 5'2". I still have some pudge, but that gets less as time wears on.

I used to crave the same things in the winter, absolutely. When one does the low carb deal, after about a month (on average) ones cravings change. It's what Meanie was talking about - when you eat carbs you tend to crave even more carbs. It's the carbs+fat combo that makes most people hold on to excess weight (and winter months are worst for that). Even with the weight I've lost I'm totally warmer now than I used to be in the winter(and I hate being cold, I hate winter, BLAH!). My metabolism has changed.

That salad sounds freaking awesome...though I'd probably have mine with Newman's Own ranch or bleu cheese! Must go raid fridge now for some baby spinach...I know I have some!

Meanie, I do entirely low carb. I have eaten this way for a couple of years now, and I've lost weight (a bunch) and I am not sick as often, nor as severely as I used to get when I ate a high carb diet. The "real" non-lowfat, non-fried foods that I eat are so satisfying. I'll never go back to the way of eating I did before.

I totally shun grains of any kind, and eat only low GI fruits and lower carb veggies, along with meats. Real butter is unbeatable, and I have it daily. Oh, also dark chocolate, my personal favorite...I indulge in that quite often. I'm in fabulous health according to my doctor, though no one wants to hear why...the going wisdom still seems to lean more toward those who believe that healthy means the opposite of the way I eat.

I'm definitely a meatitarian...it's a personal choice. 

I like beer, though I have wine (usually a favorite brand of Merlot) more often than not.

I'm running a scan right now.