I've always heard that mixing fat and carbs in the same meal is not a good idea (from people at Beverly and elsewhere) because your insulin level rises and that causes you to store both the carbs AND the fat that you took in. If this is the case, why do a majority of Bev diets have for Meal 1 Oatmeal (carbs) plus beef and at least 1 whole egg (fats sources) plus sometimes flax oil (additional fat)? Wouldn't it make more sense to have oatmeal and egg whites only and save the higher fat foods for a meal that does not contain carbs?

I'd appreciate a response from someone at Beverly to get their logic behind it, but anyone else who has any ideas can feel free to chip in as well.

I do not work at Beverly but I have worked with them as well as on my own, studying the madness behind our methods...

You make a good point, and generally separating fats and carbs is a good idea.

But you also have to remember that when you first wake in the morning, your body has been fasting for anywhere from 8-12 hours. By eating fats with carbs, you ensure that your body will absorb each of the nutrients. Oatmeal is one of the best sources of carbs, as we all know--it's quality, not like sugar or other processed sources. I can't speak for Beverly directly, but that's my two cents

On the flip side, I 've always been of the belief that taking in different types of protein in the same meal is good, so the beef/eggs combo is good. And I take in beef and chicken for meal 3.

Since Bev diets work, I would have to believe that it's not a problem. But, I am curious to hear what people think.

Hey David,

Awesome question, by the way you looked extremely good at the Northern.

I think first off it really depends on the person, their metabolism, genetics and the way they process foods. Everyone is different. The diet that combines beef and oatmeal is what is referred to as a lean gain diet. You can usually gain some muscle while staying lean. This type of diet people can usually accomplish this but for those who are metabolically challenged they usually have to sub the beef for a leaner source of protein.

For you, your metabolism is so crazy you could get lean on this. For most people this is an excellent diet for putting on muscle while staying lean. As long as your keep your fat and carbs in moderate ratios while choosing good whole carb sources you usually are ok. When you get in trouble is when you start to add alot of fat and carbs at the same meal.

Beef is used because it is probably one of the very best muscle building meats. Also to build some muscle you need ample glucose production in your system. Oatmeal works great because of the fiber content and how low glycemic it is.

For most when they start to lean down you can keep the fat in your diet but not usually the carbs. You can keep the carbs in your diet but not usually the fat. Everyone is different but for most once it is time to lose fat we need to cut down one of the macronutrients.

Happy training and good luck in your next show. When at what is it going to be?

Okay this is a stretch but after being on a low carb diet for a long while, 10-15 weeks, do you think that your body can start to reject carbs?
Dr. Joe wrote about this hormone called adipsin that regulates carbs to fat. He thinks after an extreme carb depleted diet you can become sensitive to this hormone and thus be unable to process carbs effectively. Any thoughts?

The body is the most complex machine on the planet.

We are built to survive. We survive via adaptation and eventual evolution.

Just as the body adapts to a low carb diet, it will adapt to a moderate or higher carb diet.

That being said after a low carb diet there is not doubt the body is a bit more sensitive to carbs. But in time it will adapt and evolve to handle the carbs better or "effectively".

In think the type of carbs post low carb diet play a large role in how well the body handles them. Clearly oatmeal and pizza will be tolerated differently.


Ray

I believe the key is to keep the carbs below 30 grams(for a male) when you are having one of the fat/potein meals. So, if you are talking about 1/2 c. o oats, this is within the 30 grams. When one is getting closer to contest or dieting in a more extreme fashion, then a this would drop to 15 or less each meal.

Gary,

Not everyone is the same. The 30 gram carb thing might work for you but do you think it works for everyone? What about a a lean gain diet while throwing in a carb up Monday and Thursday?? Fitdoc, Jeremiah, Mark R??

Joshua,

A lean gain diet with a Mon/Thurs carb meal is not common but can work if you process carbs very well. The carb meal is intended to refuel your carb stores, but if you process carbs very well, two meals of carbs per day (like on the lean gain diet) may still leave you depleted after a few days. Mark R recently had me on this diet 5 weeks out from Jr. Nationals as I was already pretty lean. (He also used this a few years ago himself, and had good results). I had my normal 6 meals PLUS the carb meal on Mon/Thurs. Then at 3 weeks out, we cut out the carbs in meals 1 and 3 and used the carb meal IN PLACE OF Meal 6. So if your body can handle the carbs, that is a reasonable idea, but if you don't respond well to carbs, you may want to avoid it.

Start with the lean gain diet since you say you're not handling the carbs very well right now, and as your body adapts to the increased carbs, you can try adding the carb meal at that point if you feel it is necessary. Another idea would be adding a few scoops of Mass Maker to 2-3 of your meals.

Joshua, the 30 gram cutoff is not based on what works for me, it is the limit established by Jay Robb's Book, The Fat Burning Diet that Beverly sent me. I don't have it right now but it is very similar in nature to the Beverly Diets with the carb up meals, etc. I hardly ever eat 30 grams unless it's a carb-up or cheat meal and this is year round. In the of-season, I will likely have one over-30 gram carb/protein/low fat meal PER DAY!

I am very sensitive to carbs and try to get most of mine thru the standard fare promoted by Beverly. After readin the Blood-type diet and thru trial and error, I have determined that I do better on lower carbs most of the time, even when training intensely. I'm an O(+) by the way if you are familiar with the blood type diet. I am not an advocate of this other than to say that I read everything, experiment and throw away the garbage. There seems to be some truth to it though. Has my body become more accustomed to this way of dieting? Probably. But I deem it the most healthy for me and so my body has adjusted y default i you will.

quote:

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adjusted y default i you will.

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That is, ...adjusted by default if you will. Small keys here....or fat fingers.

DCandy; That sounds like a reasonable plan. I've been slowly lowering my carbs but, (excuse for not going on lean gain diet right away) now I'll try it for about 4-6 weeks and see how it goes.

Gary; yeah I've skimmed that Jay Robb book too I think it's a good book and makes a lot of sense. I'm A+ and I now that carbs are sensitive for me. What about food alergies? I've been hereing a lot about this lately.