Posts by ruggedviper982

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What a post. I'm riding coach while you're up in first class... 👋

rustymoose54 said:yeah, it's like how every chemist has their own little theory on the relative molecular mass of a carbon atom, what the chemical formula for pure aspirin actually is, whether insulin is a hormone or an enzyme 😁—basically, what pH even means, if eating fructose spikes your blood sugar, stuff like that...

forgot to mention: every wannabe scientist

You've mixed up two different threads here, but I'll answer you anyway.

See, when I was a kid (which wasn't actually that long ago), there was this specific children's aspirin. Pretty sure it was similar to something like Advil, just with some additives to make it "easier" on the stomach. Nowadays, neither pregnant women nor kids are supposed to take aspirin for various reasons (not that I want to start a whole new debate). Or back then, people used to give babies eggs and lemon when they were just a few months old. Now, they say don't even give them egg whites until they're 12 months. Etc., etc.

Or, taking something unrelated to kids. Microwaves were huge when they first came out, and now there are all these theories about how they're super unhealthy and that you shouldn't cook anything in them for kids under three.

That's just how I see nutritionism. I wouldn't even link it to hard sciences, though looking back, those have evolved too in certain fields. If I had to connect it to anything, it would be medicine and ways to treat diseases like cancer or Hepatitis C. Some people follow the exact same protocols and beat cancer, while others don't make it. Milk might be fine for one person but terrible for someone else...

It feels like these topics always turn into heated arguments because everyone’s got their own little theory. Mine comes from some books I read on macrobiotic principles. Honestly, I think every nutritionist out there has their own agenda. Is this specific sugar better than that one? This flour or that? Should we be eating meat, or is dairy okay, or is soy the way to go... In the end, it just seems like nobody actually knows anything, yet everyone acts like an expert.

I just stick to what I've picked up from certain books that happened to land in my lap, plus my gut feeling. Regardless of the physiology, my intuition tells me to grab raw cane sugar instead of the white stuff. At the end of the day, everyone just does whatever they think works best for them, right?😉

It really depends on what you're actually trying to achieve with a cutting diet. A proper one should be about melting away body fat, not stripping your system of essential vitamins and minerals... 😕

Not sure. This isn't my profession, just a hobby, and I've never really struggled with my weight anyway.🙂

From what I understand, the body views processed foods as low-quality fuel. It ends up pulling from its own internal reserves of "real nutrients" just to process them... basically robbing itself to make up for the junk it's digesting.

In plain English, if you eat white sugar, your system tries to balance things out by dumping vitamins and minerals into the mix to handle it. Then, when you digest it, you end up flushing those precious nutrients right down the drain along with the sugar.

Brown sugar—specifically the unrefined kind, usually noted on the label—is actually recognized as high-value food. Your body doesn't feel the need to supplement it with your own stored nutrients, so you get to keep those reserves intact.

That’s the massive difference between refined and unrefined products in general, and it applies to brown sugar too; you have to check if it's truly unrefined or just regular white sugar with some color added.

Anyway, I stick to honey, rice syrup, fructose, or raw brown sugar, depending on what I'm making. 🙂