Thu, Sep-20-07, 12:29
|
Senior Member
Posts: 2,241
|
|
Plan: Atkins-like
Stats: 215/170/170
BF:
Progress: 100%
Location: Hannibal MO
|
|
From what I can tell, the definition of a food calorie is determined by completely burning the material in a bomb calorimeter and measuring the heat of combustion. This is done in conditins of high oxygen to ensure complete combustion, and the material is sometimes spiked with a known amount of combustible material, again to ensure ignition and complete combustion. As such, this test gives the maximum possible amount of heat/energy that can be derived from a material in its conversion to CO2 and whatever other products of combustion result (e.g., NOx if the material contains nitrogen, such as protein). The contribution to heat evolution from the ignition source and the amount of spiking agent is corrected for in the determination, so that the end result is only what comes from combustion of the material being tested.
The human body is hardly identical to a bomb calorimeter. Oxidation to CO2 proceeds via enzymatic means rather than combustion. The process takes some energy input, and different pathways require different relative energy inputs (relative to the amount of energy released, that is). In some instances, in others intermediate products are shunted off to be used in anabolic processes (building cell membranes, using amino acids to build ne proteins, etc).
So the idea that "a calorie is a calorie", seems totally simplistic and at odds with both what is known (and not known) about the biochemistry as well as the complexiy of regulation of all these pathways and the dynamics of the human body. I think you can only say that you can't get any more energy out of a foodstuff, than the calories it represents. But I certainly think you can get less, if you are using some for protein turnover or anabolic uses.
I'll grant that Colpo may be right in saying there have been no rigorous studies showing LC has some advantage in terms of weight versus caloric intake, but that may be as much a consequence of the fact taht LC is only just beginning to be studied and still faces tremendous bias from the mainstream scientific community. He can't say it is untrue, only that it is unproven.
I think the "caloric advantage" makes perfect sense myself. Carbohydrates are closer to a fuel than are proteins or fat. They are only carbon, hydrogen and oxygen, and in reasonably short chains by the time they are absorbed by the body. Amino acids must have the nitrogen componet clipped off before the carbon skeleton can be utilized for energy. Fats are more amenable, but the fatty acids must first be clipped free of the glycerol backbone, and even then they are typically longer than your average monosacharide and as such they have to be clipped down in two-carbon increments. Just looking at the steps required to convert one or the other from the form ingested, to CO2 and whatever else is left, would seem to suggest that carbohydrates are going to require the least energy input to get from point A to point B.
I don't now what the practical relevance of the "caloric advantage" is to a LCer. It may be very small compared to things like the effect of greater satiation on ad lib caloric intake or the hormonal advantages that prevent lipid storage. It would certainly be interesting to break these out experimentally, and I'm certain it will be done in the next twenty years.
|