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Jordan’s Corner: Carbohydrates

[vimeo http://www.vimeo.com/65935995 w=500&h=281]


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Join the discussion 3 Comments

  • Kevin says:

    Great info again, thanks!

    I especially appreciated the explanation of low carb/higher fat vs. higher carb/lower fat and where it is appropriate. Also the bit on why measuring is so important if you go the higher carb route.

    Hoping the book has some lifehacks/sidebars on how to measure foods appropriately, especially the ones that seem difficult to measure. Killer feature for me would be a chart of recommended/common foods and their 1oz and 1g macro information (so it’s really easy to do the math, like, “Oh, I’ll need 5g of that or 8oz of this to meet my macros for this meal). Just a thought (and a wish 🙂

    Thanks again!

  • Gavin says:

    Hey Jordan,
    Big fan of yours ever since I saw your lecture on the NSCA website and I recommend you to everyone I talk to about nutrition. Can’t wait to read your upcoming book!

    But now I’m confused. So the type of carb is really not important afterall? And people like Dr. Mark Hyman are wrong? Or possibly lying to us? Not that it would really be that surprising to be honest.

    But, you’ve just shattered everything I’ve believed about sugar and the glycemic index/glycemic load for the last 15 years! That’s okay. But now I’m really confused as to what is fact and what I need to do to lose my stubborn belly fat. Does the type of carb really not matter for fat loss/fat gain?

    I eat high protein daily (at least 1 gram per pound of body weight), low fat, and low carb. I’m trying to restrict kcals to lose fat but it’s really messing with my energy levels and strength gains. Should I add more carbs, and if so, what kind?

    And I like the idea of the previous poster.

    Thanks and keep rocking the nutrition blog posts!

    • Jordan Feigenbaum says:

      Thanks Gavin! The type of carbohydrate has, in my opinion, been shown to not be important based on the data. That said, telling people to eat “more fiber rich” or “lower GI” carbs tends to produce changes in the diet that ultimately reduce calories. If you think about it from a physiological standpoint, low GI or Glycemic load mean nothing. Both values are determined scientifically with standardized doses without other foodstuffs being eaten, i.e. carbs only at 50g doses. In a mixed meal in a non fasted state, i.e. how most meals are eaten these values go right out the window. I don’t know if you need to “add carbs” to ultimately result in caloric restriction, but I’d be willing to be you get better results for trying to be leaner, perform better, etc. with a less rigid diet.

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