DrinkCarrotJuice🇸🇴🌹🇰🇭

"Carbs and fats together overload the system and make you fat." Have you heard? There is a revolutionary new idea doing the rounds. It is called Peating, or, for the more bookish faction, the Randle Cycle. It involves a great deal of fancy biochemistry. Glucose-fatty acid competition. Pyruvate dehydrogenase. Cellular substrate selection. Words long enough to fill an entire substack post and short enough to keep the sugar addicts paying attention. The argument, stripped of jargon, is that the human body cannot handle eating fat and carbohydrate at the same meal without breaking. The mitochondria get confused. The system overloads. You get fat. You get sick. You die. Probably soon. Have a fruit bowl with your honey. Now. The French exist. The French have been combining saturated fat and carbohydrate at every meal since the invention of bread. Butter on the baguette. Cream in the sauce. Cheese after the pasta. Pastry made of eighty percent butter and twenty percent flour, eaten standing up, at 7am, with a coffee. They have been doing this for centuries with the determined enthusiasm of a people who consider a meal without fat a kind of national insult. They are not, on the whole, dying of metabolic syndrome. The Italians are doing it too. Carbonara is egg yolk and pork fat poured onto pasta. Risotto is rice cooked in butter and finished with parmesan. Tiramisu is mascarpone, cream, sugar, and espresso, layered with sponge. The Italians ate this for a thousand years and produced, on balance, fewer heart attacks per capita than the country currently telling them to stop. The body, it turns out, is fairly clever about this. Some cells preferentially use glucose. Some cells preferentially use fat. The whole system is built to handle both at the same meal, because for most of human history every meal contained both. Meat and tubers. Fish and rice. Cheese and bread. The Randle Cycle is a real biochemical observation, but it describes a regulatory mechanism, not a cataclysm. The cataclysm, when it does arrive, is wearing a different uniform. Linoleic acid. Industrial seed oils. The PUFA load that has gone from under two percent of daily calories in 1909 to as high as ten percent today, embedded in every restaurant chip, every packet of biscuits, every supposedly healthy granola bar. These oils oxidise readily, generate compounds called OXLAMs that the body has no graceful way to deal with, and degrade cardiolipin in the inner mitochondrial membrane until the electron transport chain stops working properly. They are the actual reason the modern metabolism cannot cope with a croissant. The Peaters have correctly identified that something is wrong. They have then incorrectly identified what. It is fairly enabling, mind you, to be told that the answer is more orange juice and white sugar and that fat is the problem. It removes the difficult conversation about the canola oil in everything and replaces it with a permission slip to eat ice cream while reading about cortisol. The biochemistry is genuinely impressive. The conclusion is genuinely silly. The French ate butter on bread and lived. The mechanism is in the menu, not the metabolism.

SamaHoole's tweet photo. "Carbs and fats together overload the system and make you fat."

Have you heard? There is a revolutionary new idea doing the rounds. It is called Peating, or, for the more bookish faction, the Randle Cycle. It involves a great deal of fancy biochemistry. Glucose-fatty acid competition. Pyruvate dehydrogenase. Cellular substrate selection. Words long enough to fill an entire substack post and short enough to keep the sugar addicts paying attention.

The argument, stripped of jargon, is that the human body cannot handle eating fat and carbohydrate at the same meal without breaking. The mitochondria get confused. The system overloads. You get fat. You get sick. You die. Probably soon. Have a fruit bowl with your honey.

Now. The French exist.

The French have been combining saturated fat and carbohydrate at every meal since the invention of bread. Butter on the baguette. Cream in the sauce. Cheese after the pasta. Pastry made of eighty percent butter and twenty percent flour, eaten standing up, at 7am, with a coffee. They have been doing this for centuries with the determined enthusiasm of a people who consider a meal without fat a kind of national insult.

They are not, on the whole, dying of metabolic syndrome.

The Italians are doing it too. Carbonara is egg yolk and pork fat poured onto pasta. Risotto is rice cooked in butter and finished with parmesan. Tiramisu is mascarpone, cream, sugar, and espresso, layered with sponge. The Italians ate this for a thousand years and produced, on balance, fewer heart attacks per capita than the country currently telling them to stop.

The body, it turns out, is fairly clever about this. Some cells preferentially use glucose. Some cells preferentially use fat. The whole system is built to handle both at the same meal, because for most of human history every meal contained both. Meat and tubers. Fish and rice. Cheese and bread. The Randle Cycle is a real biochemical observation, but it describes a regulatory mechanism, not a cataclysm.

The cataclysm, when it does arrive, is wearing a different uniform.

Linoleic acid. Industrial seed oils. The PUFA load that has gone from under two percent of daily calories in 1909 to as high as ten percent today, embedded in every restaurant chip, every packet of biscuits, every supposedly healthy granola bar. These oils oxidise readily, generate compounds called OXLAMs that the body has no graceful way to deal with, and degrade cardiolipin in the inner mitochondrial membrane until the electron transport chain stops working properly. They are the actual reason the modern metabolism cannot cope with a croissant.

The Peaters have correctly identified that something is wrong. They have then incorrectly identified what.

It is fairly enabling, mind you, to be told that the answer is more orange juice and white sugar and that fat is the problem. It removes the difficult conversation about the canola oil in everything and replaces it with a permission slip to eat ice cream while reading about cortisol.

The biochemistry is genuinely impressive. The conclusion is genuinely silly.

The French ate butter on bread and lived. The mechanism is in the menu, not the metabolism.

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DrinkCarrotJuice🇸🇴🌹🇰🇭 @ageirnas

3 months ago

@kontrakultur164 Yea but they didn't market slop like this

DrinkCarrotJuice🇸🇴🌹🇰🇭 @ageirnas

3 months ago

@WotanicGuerilla Didn't myatt lit write a whole thing how he's going away from the o9a because of the entire sutter fed stuff and started some sort of new group and got new beliefs?

DrinkCarrotJuice🇸🇴🌹🇰🇭 @ageirnas

3 months ago

@N1archv @lovelylav3nderr ""claim"" All that they did was cherry pick shit what's there to even refute

DrinkCarrotJuice🇸🇴🌹🇰🇭 @ageirnas

3 months ago

@ffurtado97 @royalserf They are protesting against the state of Israel and protest against the German government which openly loves and supports Israel Your based Aryan übermensch is a enforcer of Zog and would also beat you down if ordered thats how pigs are