Fructose's fat (overweight causes). Starches too

[Capiert]

I get the idea

 the body can't deal well with (some) molecules like fructose or starch

 & so stores them as fat.

(Versus e.g. glucose.)

Instead muscle is broken down easier

 (or let's say faster, than those difficult fat deposits).

During childhood & teens those specific fat deposits might not become noticeable.

But later (in life, accumulating) things like "beer bellys" & "bread baskets" become noticeable on some human bodies.

Those rounding curves don't get smaller on their own (either).

The (natural) tendancy seems to be: getting "fatter" (no matter how hard trying to reduce (fat) weight).

Considering: (many processed) foods have fructose (_glucose sirup) added as a sales gimick to get people to eat them (more).

Youtube video "Sugar the bitter truth".

& that some livestock are eating those foods too, to recycle the waste(d food)s, thus getting more fat. ..& reused.

Then the getting fatter tendancy in life, might be explained. E.g. recognized (partially).

& a thorough natural fat reduction of the final last fat pounds seems like mission impossible.

The bad bugs (=bacteria) are being fed ("faster") by refined (=pure) carbohydrates,

 meaning they have no stumbling blocks (like vitamins, minerals, ..& other complex things)

 & we feed on their (bacterial) waste products.

 

What I've observed is various mild acids help reduce body fat:

 Lemon juice (citric acid) in water,

 black or green tea (tannic acid),

apple cider vinegar (acetic acid),

green coffee extract (chlorophylic acid).

Some also (reduce) hunger.

 

Ascorbic acid (=Vitamin C (+Zn, time release) + sausage

 seems to produce muscle! Excess protein? Anti_bacterial?

Or is the saltpeter affecting that?

 

Fat is made of fatty acid(s) & glycerin.

Maybe the (acidic) pH tips the scale

 & the body tries to rid or eliminate fat (osmotically: higher concentration to lower? seems doubtful).

Competative acidity, as solvent?

Or just too much acid sensed, & reserves must be reduced?

Maybe (also) bitter (toxifies) body fats, so the body wants to get rid of it,

 throwing out the fat (bound to bitter) too?

I'd be interested in what we could naturally add to e.g. beer; bread; butter

 which would NOT ruin their flavour,

 but would also reduce body fat.

 

(Sweet) Beer's strategy with bitter hops

 does NOT seem

 to be enough when also eating too.

 

Martin Luther's wife

 probably boiled

 the (toasted (=roasted)?) bread crumbs

 (pieces left over from the mass's loaves)

 & let it sit (weeks?)

 to ferment,

 for beer. ?

Otherwise she did NOT rebake the bread pieces

 & the (fresh=grape juice) wine

 had the yeast,

 & she (had) only put the crumbs into water.

 

Cheers

 

 

 

Edited May 27, 2018 by Capiert

[Strange]

Did

You

Have

A

Point

?

-1 for the unreadable formatting. 

[Capiert]

14 minutes ago, Strange said:

Did

You

Have

A

Point

?

-1 for the unreadable formatting. 

Yes, (chemicals=molecules, their reaction's) complexity influencing (which) speed (=rate)

 thus tilting which (tendency) direction, thick or thin.

 

Thanks red is well loved in China.

Edited May 27, 2018 by Capiert

[John Cuthber]

30 minutes ago, Capiert said:

I get the idea

 the body can't deal well with (some) molecules like fructose or starch

You have the wrong idea.

[Capiert]

5 minutes ago, John Cuthber said:

You have the wrong idea.

Please, explain (a bit).

I mean not as well as others.

Don't some starches or sugars go straight to fat (production).

What is in beer that makes people thick (=fat)?

[John Cuthber]

The body is generally quite good at converting chemicals.

Starch, for example, is quite rapidly degraded in the stomach to form glucose which is then absorbed.

About a quarter or a half of  the fructose is converted to glucose- the rest is metabolised via different pathways.

 

What is in beer that makes people fat is, essentially, calories.

It doesn't matter much if those calories are in the form of sugar or alcohol; if you eat more energy than you use, the body stores the excess by making fat.

 

Incidentally, a linguistic point; when talking about people in English, fat is not the same as thick.

Fat means they weigh too much.

Thick is usually taken to mean "thick headed" i.e. stupid.

So, yes, beer makes people thick- but not in the way you meant.

 

[Capiert]

1 hour ago, John Cuthber said:

The body is generally quite good at converting chemicals.

Starch, for example, is quite rapidly degraded in the stomach to form glucose which is then absorbed.

About a quarter or a half of  the fructose is converted to glucose- the rest is metabolised via different pathways.

 

What is in beer that makes people fat is, essentially, calories.

It doesn't matter much if those calories are in the form of sugar or alcohol; if you eat more energy than you use, the body stores the excess by making fat.

So decreasing the carbs (=carbohydrates) is a good strategy, to start with?

That would mean fermenting more (CO2) gas than alcohol,

 & toasting (or burning) your bread to burn off energy.

But what can we do with butter (fat)?

I thought the trend nowadays

 was good vs bad bacteria.

The bad 1's make people thick or fat

 because they are so efficient

 using the food molecules.

Quote

Incidentally, a linguistic point; when talking about people in English, fat is not the same as thick.

Fat means they weigh too much.

Thick is usually taken to mean "thick headed" i.e. stupid.

So, yes, beer makes people thick- but not in the way you meant.

(Yes) ok, so what sort of (grain?) molecule is responsible for that: (stupidity)? alcohol?;

but fat? Malt sugar?, or is there some other specific chemical compound?

Or should I be asking,

 what molecules are missing

 to prevent that process?

PS I've also noticed 2 different distilled (liquer) alcohols.

1 caused a mental collapse, (e.g. 1 particular gin (others not), so a sugar was probably involved);

 while most rums allow maintaining consciousness to the same percentage intake.

What could be responsible for the 2 different affects? Chemical tampering?;

Surely not age, because many (old) scotches are reknown for their quality.

What determines the alcohol's efficiency?

 

Edited May 27, 2018 by Capiert

[Airbrush]

On ‎5‎/‎27‎/‎2018 at 6:01 AM, John Cuthber said:

...if you eat more energy than you use, the body stores the excess by making fat.

Exactly. 

If we feed our body efficiently, it will function optimally.  If we eat as a means for merely entertainment, and not fuel, then the more food means more fun, however more fat.

[Phi for All]

On 5/27/2018 at 3:44 AM, Capiert said:

What I've observed is various mild acids help reduce body fat: Lemon juice (citric acid) in water, black or green tea (tannic acid), apple cider vinegar (acetic acid), green coffee extract (chlorophylic acid). Some also (reduce) hunger.

It's not the acids that help curb hunger and lose weight. It's substituting these drinks instead of more calorie laden drinks like sodas and beers that lets people lose weight.

[John Cuthber]

There's also the simple "with a belly full of water there's less room for food" effect.

[Sensei]

(normal) beer does not have (significant amount of) sugar. To cause re-fermentation at the end of brewing process, there is added little amount of sugar, but it's converted to Carbon Dioxide gas bubbles by the last alive yeast. When they run out of the food (=sugar), they die.