- This topic has 7 voices and 19 replies.
-
Posts
-
I heard a pretty technical talk from Robert Lustig at the Ancestral Health Symposium talking about how if you are energy replete (have just expended a lot of energy) fructose will not be sent to the liver and stored as fat yada yada yada yada. Does anybody have an opinion on high (30g or so) amounts of fructose during a backloading meal? I'm thinking about trying a specific type of ice cream that's made with agave as the primary sugar source, and so hence my question.Cheers,Adam
I'll have to look for the specific thread, but there was a discussion about fructose and how it either should be avoided or the reasonable amount to take. From what I remember taking in 60g or less is reasonable. Or could be avoided.
4) You NEED to watch this http://www.youtube.com/watch?v=dBnniua6-oM&ob=av3e
THIS I found quite thrilling
I really don't know about a upper limit on fructose, but it's fairly easy to try and avoid if you do most of the cooking for your back loads yourself.I use starchy flours like white rice and tapioca and use dextrose instead of sugar and bake all my own "junk" food for it CBL/CNS, and thse only fructose I end up with most of the times is some berries or chocolate that has sucrose. If you haven't watched sugar the bitter truth check it out, and if you are a bit of a nerd take some notes. Could be one of the best 90 minutes I've ever spent watching something.
Yeah those Robert Lustig talks are really good.I was more asking about how it's metabolized or utilized post-heavy resistance training. Certainly wouldn't make a good choice for the majority of post-workout carbs, as it's low on the GI, but was more wondering about it because of some of the foods it's found in. I consume very little fructose now and backload with about the cleanest foods possible (probably too clean honestly), but I found some coconut milk-based ice cream that was made with agave nectar as the main sugar source and so I thought I'd ask. Appreciate all the responses.
Yeah those Robert Lustig talks are really good.I was more asking about how it's metabolized or utilized post-heavy resistance training. Certainly wouldn't make a good choice for the majority of post-workout carbs, as it's low on the GI, but was more wondering about it because of some of the foods it's found in. I consume very little fructose now and backload with about the cleanest foods possible (probably too clean honestly), but I found some coconut milk-based ice cream that was made with agave nectar as the main sugar source and so I thought I'd ask. Appreciate all the responses.
was the ice cream made by SoDelicious?
I'm sure some wouldn't hurt you PWO because it could fill liver glycogen stores, but I think I'd rather eat regular ice cream then something sweetened with Agave, but that's just me. I used to use a lot of Agave because it's "healthy" and I gained weight uncontrollably and I felt pretty crappy most all the time, I also had a lot of skin issues around that time.I found it almost totally cleared up when I nearly totally eliminated fructose.I found a lot of "healthier" ice creams that are sweetened with sucrose but don't have a lot of the extra crap most ice creams have, so I'd go with one of those if I ate ice cream.On the same note, it wouldn't be to hard to make your own and use dextrose (which is dirt cheap) as a sweetener.
@BigTex,I don't think so it was "Luna and Larry's" or something like that. They had a whole line that use coconut milk as the base. That seems like a pretty awesome idea, but i couldn't find any that weren't sweetened with agave. @Trevor,Yeah Agave is bullshit for what it's touted for in my understanding. Should any grocery store or like a Whole Foods or something have dextrose? I use birchwood-derived Xylitol for some flavoring but it doesn't give the insulin response so that kind of sucks. What brand of ice cream would you recommend? I'm reluctant to use milk because by the time those companies get done with it, it seems likely none of the good stuff is left and I'm guessing the cows are treated like shit, but if you know of some companies that use milk from pastured grass-fed cows etc. definitely would love to hear. Making my own seems like a pretty good idea. Anyways, here's the tentative recipe for the ice cream:Coconut MilkRaw Eggs (2:1 Yolk to White Ratio)Pharmaceutical Grade MCT OilDextroseNon-alcoholic extracted vanilla. Can you guys think of anything else? I guess this should keep for awhile and I can just batch it for the week. Cheers,Adam
Yeah, it pretty much is.Something like 90% fructose and highly processed.I got a 2 lb bag at akins for something like $6You can order it online for cheaper which I did as well. http://www.supplementwarehouse.com/viewitem.asp?idproduct=164994&pxc=4&sh=1&ing=1I feel the same way about being reluctant about buying it.I found one that was a goats milk ice cream, but I can't remember the brand.Should be pretty easy to find at most health food stores.I just make my own using the recipe from bulletproofexec.com and add flavors I think would taste good.
@BigTex,I don't think so it was "Luna and Larry's" or something like that. They had a whole line that use coconut milk as the base. That seems like a pretty awesome idea, but i couldn't find any that weren't sweetened with agave. @Trevor,Yeah Agave is bullshit for what it's touted for in my understanding. Should any grocery store or like a Whole Foods or something have dextrose? I use birchwood-derived Xylitol for some flavoring but it doesn't give the insulin response so that kind of sucks. What brand of ice cream would you recommend? I'm reluctant to use milk because by the time those companies get done with it, it seems likely none of the good stuff is left and I'm guessing the cows are treated like shit, but if you know of some companies that use milk from pastured grass-fed cows etc. definitely would love to hear. Making my own seems like a pretty good idea. Anyways, here's the tentative recipe for the ice cream:Coconut MilkRaw Eggs (2:1 Yolk to White Ratio)Pharmaceutical Grade MCT OilDextroseNon-alcoholic extracted vanilla. Can you guys think of anything else? I guess this should keep for awhile and I can just batch it for the week. Cheers,Adam
When I was home for a while I found So Delicious Coconut Milk Ice Cream, came in different flavors and I don't think it had that agave nectar from what I remember
Wait like liquor store?(Sorry man, I know nothing about alcohol and don't even touch the stuff so I'm kind of an idiot on these matters)Adam
I heard a pretty technical talk from Robert Lustig at the Ancestral Health Symposium talking about how if you are energy replete (have just expended a lot of energy) fructose will not be sent to the liver and stored as fat yada yada yada yada.
This one?http://www.youtube.com/watch?v=zpxm4kmcDww
Does anybody have an opinion on high (30g or so) amounts of fructose during a backloading meal? I'm thinking about trying a specific type of ice cream that's made with agave as the primary sugar source, and so hence my question.Cheers,Adam
This stuff?http://greenlagirl.com/coconut-bliss-a-creamy-vegan-ice-cream-sweetened-with-agave-nectar/I have that in my freezer, my toddler loves it. I'll add a few tablespoons of it to pie sometimes, but the agave nectar being 90% fructose makes it a no-go for me as a functional food.Regardless of whether the assertion about consumption of fructose not mattering so much in the face of energy deficit, fructose is basically empty calories that get you nowhere in terms of carb back-loading. Fructose doesn't stimulate insulin release (strike one), it doesn't refill glycogen stores (strike two), and it may end up making you feel full before you've consumed enough glucose from proper carb sources to make backloading work. Strike three, fructose is out.
Thanks Naomi, that was the talk and also the ice cream, and I think you made a pretty compelling case. I'm just going to go with dextrose as my sweetener--I had been using raw organic honey with my post-training (Upgraded) Whey, but I see why you said what I was doing with it isn't exactly ideal. With that said, Chris Masterjohn at the Daily Lipid did write a piece on how the fructose in raw honey may not be metabolized the same as the processed stuff found in agave and so on. Do you have any other suggestions for sweeteners or would you just go with dextrose or even organic cane sugar or something?-Adam
You must be logged in to reply to this topic.