Level 6 Valued Member
That does not surprise me too much...
I think this is a key point worth making. Of course, one could make the reverse point, that while we have ability to exist and be healthy without any dietary carbohydrate, that does not mean that we should. In either case, we have to accept that what works for one person's physiology (and psychology) may not work for someone else. Using any person or group of people as an inflexible standard will always leave some people wanting, regardless of whether our example is our grandparents, an accomplished athlete, or a group of people who lived 150,000 years ago. As @Marc pointed out, there is a certain degree of population dependent development that we see, which means that someone’s ancestry makes a difference in how well the do with different dietary approaches. As @Al Ciampa indicated, these genetic predispositions can then be heavily, even permanently, modified by one’s environment, starting at day 1 of conception.4. Owning the evolutionary ability to digest starches doesn’t preclude potentially having to forego carbohydrates for health improvement if a lifetime modern foodstuffs have disabled your physiological function.
Is worth noting in passing that the absolute reason we can exist without ingesting carbs is because we can manufacture them from amino acids and even lipids if necessary. Lacking this ability we'd have to make due without our liver at the least...Of course, one could make the reverse point, that while we have ability to exist and be healthy without any dietary carbohydrate, that does not mean that we should.
I always cringe when someone posts the re-hash of a study by some journalist. If you go to the original text (linked in the article) the conclusions fall to Mr.Obvious category.Recent studies on deleterious effects of so-called ultra-processed foods (weight gain, cancer, mortality) are very interesting and raise the question as to whether our fixation on macronutrients and demonising natural foodstuffs like wheat has obscured the real culprit of food preparation methods and additives.
I really liked this high cost study using the rigour of a metabolic ward. The diets were matched for macronutrients and fibre but the results were starkly different:
It's Not Just Salt, Sugar, Fat: Study Finds Ultra-Processed Foods Drive Weight Gain
It's no secret that insoluble fiber helps control appetite, while sugar stimulates it.While we attempted to match several nutritional parameters between the diets, the ultra-processed versus unprocessed meals differed substantially in the proportion of added to total sugar (∼54% versus 1%, respectively), insoluble to total fiber (∼16% versus 77%, respectively), saturated to total fat (∼34% versus 19%), and the ratio of omega-6 to omega-3 fatty acids (∼11:1 versus 5:1).