Healthy Gratin with higher-for-You Carbs

 

Low Calorie Potatoes Au Gratin Recipe

Video taken from the channel: LivestrongWoman


 

Clearing Up the Carb Confusion

Video taken from the channel: Michigan Medicine


 

Health Myths Debunked: Are Carbs Bad For You?

Video taken from the channel: WatchMojo.com


 

How do carbohydrates impact your health? Richard J. Wood

Video taken from the channel: TED-Ed


 

Low Carb Keto Cauliflower Gratin

Video taken from the channel: Taylor Kiser


 

Dietitian Answers Top Questions about Carbs | Are Carbs Bad? | Dietitian Q&A

Video taken from the channel: EatingWell


 

Carbs vs Protein For Endurance Which Is Better?

Video taken from the channel: DocUnlock


Ingredients 2 (4-ounce) hot turkey Italian sausage links, casings removed 1 tablespoon butter 3 cups chopped onion 4 ounces sliced cremini mushrooms 1 1/2 pounds red potatoes, coarsely chopped 1/2 teaspoon kosher salt 1/2 cup fat-free, reduced-sodium chicken broth 3/4 cup (3 ounces) shredded Swiss. Ingredients (makes 8 servings) 1 kg rutabaga, about 2 large pieces (2.2 lb) 3 tbsp ghee or lard (45 g/ 1.6 oz) 1 small white onion (70 g/ 2.5 oz) 8 large slices bacon (240 g/ 8.5 oz) 1-2 tbsp freshly chopped thyme or 1-2 tsp dried thyme 1 cup heavy whipping ream (240 ml / 8 fl oz) 3 cups chicken. This cauliflower-and-broccoli gratin is healthier than traditional gratins thanks to a sauce made with low-fat milk and just enough full-flavored cheese to keep it rich without extra saturated fat and calories.

For a healthier cheese-crust topping, opt for cheese crackers made without partially hydrogenated oils. Recipes for keto potatoes may use cauliflower as a replacement, but there’s actually an even better tasting ingredient for making a low-carb potato gratin. Rutabaga, or swede if you’re fancy. Root Vegetables: The Rutabaga Rutabaga belongs to the cabbage family as it’s a root vegetable (which is a cross between turnips and cabbage). Ingredient Checklist 4 medium (2-1/4″ to 3″ dia, raw)s russet potatoes, sliced into 1/4 inch slices 1 onion, sliced into rings.

Buckwheat contains a variety of healthful nutrients. It is a good source of protein, fiber, and healthful complex carbohydrates. One cup, or 168 grams (g), of roasted, cooked buckwheat groats.

Scalloped Potato Gratin. If you love potatoes and cheese and want an easy dish that will impress during the holidays, such as Thanksgiving, Christmas, or Easter, this is it! This healthy gratin is lighter than traditional recipes that use a lot of butter and heavy cream. It uses just enough fat and cheese to make it healthy-ish.

Gratins are my favorite. While all carbs break down into glucose, the best carbs for your health are the ones you’ll eat in their closest-to-nature state as possible: vegetables, fruit, pulses, legumes, unsweetened dairy. Examples of whole carbs include vegetables, whole fruit, legumes, potatoes and whole grains. These foods are generally healthy.

On the other. Sure, they’re higher in carbs and sugar than non-starchy vegetables—they’re even on some low carb diets’ “foods to avoid” lists. “But peas are a great source of phytonutrients with.

List of related literature:

large shallow flameproof gratin dish with 1 tablespoon of the butter and sprinkle with the shallots and carrots.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Take one teal, clean it as described in the preceding recipe, and sauté it in a battuto made with a quarter of an onion (half if the onion is small), a good-sized stalk of celery, half a carrot, 40 grams (about 1-1/3 ounces) of untrimmed prosciutto, and some butter, seasoning with salt and pepper.

“Science in the Kitchen and the Art of Eating Well” by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
from Science in the Kitchen and the Art of Eating Well
by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
University of Toronto Press, 2003

Then take some spinach torn by hand into thin crosswise pieces, and fry it briefly in oil, adding a little finely chopped parsley; take an oncia of whole raisins and an oncia of shelled, cleaned pine nuts, and ginger and cinnamon and pepper and saffron in moderation, depending on the quantity you wish to prepare.

“The Medieval Kitchen: Recipes from France and Italy” by Odile Redon, Françoise Sabban, Silvano Serventi, Edward Schneider
from The Medieval Kitchen: Recipes from France and Italy
by Odile Redon, Françoise Sabban, et. al.
University of Chicago Press, 2000

Add the potatoes, 4 cups water, 6 sliced mushrooms, yams or sweet potatoes, celery, and herbs and spices (Italian seasoning, paprika, granulated garlic and onion, and nutmeg).

“Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar” by Cathy Fisher
from Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar
by Cathy Fisher
Green Bite Publishing, 2016

Seared Snapper with Sautéed Zucchini and Tomatoes PER SERVING: 439 calories |42g fat (6g saturated fat) |4mg cholesterol | 512mg sodium |4g protein | 16g carbohydrates |3g fiber.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Whisk eggs and season with sea salt and pepper then pour over potato and feta.

“4 Ingredients Gluten Free” by Kim McCosker, Rachael Bermingham
from 4 Ingredients Gluten Free
by Kim McCosker, Rachael Bermingham
4 Ingredients, 2011

Repeat this for 2 layers of leeks and sprinkle liberally with salt, pepper, Parmigiano-Reggiano, and some gratings of nutmeg.

“Ratio: The Simple Codes Behind the Craft of Everyday Cooking” by Michael Ruhlman
from Ratio: The Simple Codes Behind the Craft of Everyday Cooking
by Michael Ruhlman
Scribner, 2009

Cut packets open to serve; • Cut any firm vegetables (carrots: 33g protein, 6g carbohydrate, 8g total fat sprinkle seafood with parsley. and peppers) into thin or small (29 saturated), 77mg cholesterol, pieces for even cooking.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Couscous with Currants (page 279) is one of my favorite carbs to serve with this dish because it shows off the spicy

“The Feed Zone Cookbook: Fast and Flavorful Food for Athletes” by Biju K. Thomas, Allen Lim, PhD
from The Feed Zone Cookbook: Fast and Flavorful Food for Athletes
by Biju K. Thomas, Allen Lim, PhD
VeloPress, 2011

Healthy sautéed fennel and onions make a wonderful side dish.

“Edible Medicinal And Non-Medicinal Plants: Volume 5, Fruits” by T. K. Lim
from Edible Medicinal And Non-Medicinal Plants: Volume 5, Fruits
by T. K. Lim
Springer Netherlands, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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66 comments

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  • This was great, been searching for “how many types of macaroni are there?” for a while now, and I think this has helped. Have you ever come across Dansaac Unflappable Dominance (should be on google have a look )? It is an awesome one off guide for discovering how to find the best food to balance your hormones and blast away your fat spots without the headache. Ive heard some amazing things about it and my brother in law got great success with it.

  • Im tryna be on high carb diet all the time not just before an “endurance event” i wonder what the ratio is i need in order to do that.

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  • Love CARBS, one time I tried to go without carbs for 30 days…AND the result was not good… I could barely hear from one ear lol

  • 탄수화물이 우리몸에 미치는 영향들에 대하여 배워보는 시간이 되었습니다. 타수화물이 많은 음식을 섭취하면 혈당농도가 올라가간다는것을 배웠습니다. 또 소화관의 여러가지 탄수화물에 대한 여러가지 반응에 대해서도 알아보는시간이 되었습니다. 좋은 시간 감사합니다.

  • The problem with this logic is that the race ends around 4 hours… For me, ‘endurance’ race takes up to 10, but that’s a kindergarten compared to actual endurance runners who spend 72h on their feet. Carbs might be good for fast marathoners, but when you spend 2-3 days on your feet, no amount of energy gels will help you (I usually start puking after 3 hours of gels:)) With scrambled eggs and bacon I can run all day:)

  • All the Blue Zone Diets in the world are high carb (65% of nutrition derived from carbs). They are also 95% plant based.
    https://www.bluezones.com/recipes/food-guidelines/

  • Bullshit. Glycogen stores should be plenty for a half marathon. This is why people tend to hit the wall around mile 20 of a marathon and not mile 2. Lactate also does not cause muscle fatigue, it only correlates with it.

  • Search fruitarians and high carb Vegans and you will see the most health skinny people on the internet. They eat nothing but unlimited carbs.

  • Thank you. It could help if you would specify which types of carbs you are referring to. Fast carbs (pasta, rice, potatoes) of slow carbs (vegetables)

  • while runiing a 10k or half marathon is slightly better on carbs you presented the facts extremely biased in favor or carbs. you did not mention that there is a long fat adaptation period is necessary. and fat burning need to be trained. slow fat burners can use 0,2g/min of fat while elite athletes can burn 2.0g/min of fat. there are a lot of crappy studies out there where they just switch the fuel from carbs to fat and do not adjust training parameters but use traditional carb based training methods that are not suited for fat nutrition. so the outcome is just unscientific high carb brainwashing bullshit

  • I don’t trust your source for the diet-exhaustion graphic, there’s too many variables. Was it with fat-adapted individuals? Was it a misleading high-fat diet that still had significant carbs? Personally I find that I hit exhaustion much faster when I’m fueled by carbs, vs better endurance when in ketosis.

  • Many thanks, I been tryin to find out about “can a diabetic eat whole wheat pasta?” for a while now, and I think this has helped. Have you ever come across Dansaac Unflappable Dominance (should be on google have a look )? It is a great one off product for discovering how to find the best food to balance your hormones and blast away your fat spots minus the hard work. Ive heard some great things about it and my mate got cool success with it.

  • Thank you very much for your great videos of very high scientific quality. I would love to see a video about muscle recovery after exercise and what food (supplements) works best for recovery like carbs or proteins

  • From what i’ve learned in university, the body will adapt in the years of training and diet. This makes studies very hard in that field. Most people im western society grew up doing a high carb diet, so the high carb diet will have some kind of a “home advantage”. This might change in studies over multiple years, but is very expensive.
    Nowadays high performance athletes don’t just use one kind of diet during training. I have seen plans for endurance athletes that involve a ketogenic diet and fasted cardio during the first few months to improve the fat burning metabolism and then switch back to carbs a few weeks before the competition.
    There is no absolute truth about the diet. Everything has its own specific uses and will outperform other things in some way. If people trie to improve their diet, they should first make an assesment of their lifestile and their goals. High carb might work for a serious endurance athlete, but not for someone who goes running 1-2 times a week.
    I personally do a high fat high protein diet, with a moderate amount of carbs and eat at least 3500 kcal per day. I can do this because I do over 10 hours of high intensity physical activity per week. I wouldn’t recommend this for the majority of people. This is the problem with statistics. It isn’t the best tool to measure complex systems like diet and exercise for a very small population of high performance athletes.

  • This is an excellent video explaining to people basically the misunderstanding of sugar for example you don’t need sugar when you about to go to sleep at night why would you eat a bunch of donuts and candy when you about to go to sleep raising your blood sugar for no reason but if you going on a jog trust me you are going to get that feeling of I can’t go any further because your glycogen level has dropped and you’re going to need sugar but you going to need apples and bananas and a little bit of Gatorade maybe some potatoes 2 get your glycogen levels back up.
    So the moral of the story is if you’re not working out in the gym and and if you’re not going for that long jog you can cut out a lot of your carbs you can cut them in half and consume more protein. Problem is we are so accustomed to carbs because they come in many forms that we like and your desire for them is basically automatic at breakfast lunch and dinner so you have to discipline yourself and watch out for those bad carbs if you want to lose weight. But if you want to work out in the gym and lift heavy weights you have to have a bunch of carbs to get stronger so you can handle the heavy load that’s required to bench press that heavy weight that you going to lift this is how professional bodybuilders know how to cut back and lose weight easily because they check their diet you got to check your diet first.

  • Carbohydrates are required for faster movements such as 10 second burst sprint training or ultra high rep light weight training such as i do ( several hundred reps ) at a fast pace, were as fat is more suitable for walking or a slow long run etc…because of my training / exercise a higher carbohydrate diet works best for me which are mainly Bananas, Porridge oats etc and my protein ( approx 20 % ) is mainly Omelettes and some meat. Tour De France competitors and Marathon champions still today rely mainly on a carbohydrate dominant diet.

  • i would eat a boiled potato or some carbs like vegetable salad + banana and take creatine mono-hydrate supplement + oats or also coffee before going on a marathon:p and whey isolate or concentrate after it with some fats

  • Would this also be the reason to eat lower or less carb if you were trying to lessen body fat percentage through endurance exercises? Since your body will burn more fat than carbs while exercising.

  • 1st 4mins are excellent then goes off the rails… the end suggests all carbs are problematic and increase risk of diabetes, which is at odds with the biochemistry described in the 1st 4 mins. maybe this wasn’t intended but not reiterating the distinction btw refined sugar and complex carbs when discussing disease risk was a major miss IMO

  • Winner of a video, I have been researching “how does spaghetti help your body?” for a while now, and I think this has helped. You ever tried Dansaac Unflappable Dominance (search on google )? It is a smashing one of a kind guide for discovering how to find the best food to balance your hormones and blast away your fat spots without the hard work. Ive heard some super things about it and my neighbour got cool results with it.

  • keeping people addicted to carbs and giving them medicines to correct the problems they cause are massive money makers…everyone from farmers to the american diabetic association has a vested interest in keeping us addicted. i freed myself from carb addiction 2 months ago….i feel 100% better and have blood work to prove its working.

  • Personally, I find my cardio and running sessions easier when I’ve got proportionally more carbs in my diet. What do you think of a high carb diet for endurance? Do you think carbs help or do you think they make no difference to your performance? Let’s talk about it in the comments!

  • The information in this video is TOTALLY wrong. Her theories about carbs have no basis in science. There is no such thing as an essential carbohydrate.

  • so limit carbs when you’re not going to use its energy. when you exercise or weight lift you need that carb energy. carbs are not bad. use them

  • I wish wild rice was a little cheaper. You’d think that because it grows in the Great Lakes region that it would be cheap but it’s very expensive compared to brown rice.

  • actually… fruit also have fast-used sugar, fructose for having other ways to get into glycolysis. brifely it isn’t controled by main regulation enzyme, PFK, while absorbing and turning into pyruvate. of course it will be better choose rather than soda or etc. you should consider about it, if you went on a diet.

  • the best channel for losing weight if LOSE WEIGHT HUB…i advise finding in the search…they posted a new video every day!!!..all very useful…good and serious content…. https://youtu.be/CQHCCgUfQg4?list=PLflNYeIGCmztEtURlNX5pETMOiy0IbTr3

  • WHAT A WHOLE LOAD OF BS! Humans produce AMYLASE in their saliva which catalyzes carbohydrates/starch both simple and complex beginning the digestive process already in the mouth. What you need to understand is that there is a HUGE difference between natural wholefood carbs and REFINED/PROCESSED CARBS.
    https://en.m.wikipedia.org/wiki/Amylase

  • So being vegetarian is not good like it had medium glycemic index than non vegetarian food?
    Can someone please tell me if I should eat vegetables and fruits or egg and meat.
    How much one should consume?

  • I made this and it was really yummy! I made double quantity and mixed in 2 sliced onions which I had cooked in the microwave (to ensure no half-rawness) it was so delicious. Thank you for such a simple recipe. Will be adding this to my repertoire:-)

  • The information here is a misleading. There is a lot that goes into grains than just Brown vs white. Not to mention gluten, the protein found in grains that is horrible for your digestive system.

  • Thus doesn’t make sense to me, why do the goods that lack fiber make it harder to pass a stool, but u saying they easier to digest.???

  • Carbs are not “essential” and high consumption displaces necessary nutrients. “Essential” means that a certain food is absolutely required by the body (like gasoline or diesel in a car), is not manufactured by the body, and so must be consumed in the diet.
    Have you ever heard of an “essential fatty acid”? (EFA)? Some types of fats — Omega 6′s and Omega 3′s — are absolutely required by the body.
    Have you heard of “essential amino acids”? Amino acids are the building blocks of proteins. There are 8 amino acids that are “essential.” Without them, muscles, hormones and the heart (a muscle) cease to function properly. Muscles have a high protein requirement.
    Have you ever heard of an “essential carbohydrate”? I hope not, because there’s no such thing!
    Of the three calorie containing molecules — proteins, fats and carbohydrates — only certain fats and proteins are “essential.” When the diet is high in carbohydrates, it is often deficient in the necessary essential fats and proteins. Deficiencies of essential fats and proteins causes all manner of diseases, from mood disorders (neurotransmitters are made from essential fats and proteins) to muscle weakness (muscles have a high protein requirement), hormone imbalances, heart disease and premature aging.

  • And We Have a BACKWARDS Food Pyramid From When Humans Were Grain-Eating Field Slaves and Money Was The Factor in Determining Diet.

  • But this is wrong. The net requirement for carbohydrate is zero. If you eat less than 100g of carbs a day you enter ketosis, where your brain derives 75% of it’s energy from ketones ( made from the breakdown of free fatty acids). The other 25% does come from glucose, but your liver can easily manfacture this from fat and protein (google “gluconeogenesis”) even if your intake of dietry carbohydrate is zero. Some research indicates that this causes an increase in lucidity and aerobic performance.

  • Strange this video explains how not all sugar is the same, and your body does not treat all sugar the same. Then ends with sugar is sugar as if to say all sugar is the same. You can substitute carbohydrate for sugar in this statement. The video, and as a result its creators, and producers lose credibility by contradicting themselves.

  • A good way to start to lose weight is to start with limiting your sweet drinks like soda and juice. Start off with water.
    What is good to do next is to count your calories. Almost everything you consume has calories, so keeping track of it helps you wrap your mind around how much you eat.
    The third thing you should do is eat meals slower. This allows your stomach to maintain a smaller size and gets you full quicker.

    Doing all of this first is a lot more helpful than going out to exercise and getting burnt out from it because starting with this will give you the energy to exercise. Eating healthy is also good to lose weight, but still track even the healthiest of foods.

    This is how I lost 25 lbs in one year (the year mark was actually last week).

  • Soory but carbs have always been around, the increase around the world are animal fats. These fats hurt your circulatory system and block insulin being absorbed by the cell, and the body cannot recognize that so it just keeps making insulin.

  • She doesn’t know her stuff!! She has no idea. It makes me sick when people say we need carbs. How ridiculous. YOU darling are a quack. The only cell in our bodies that need glucose are cancer cells. All the rest can run on ketones. So please, stop trying to kill people.

  • So what about the relationship between carbs and insulin resistance so if you are saying eat carbs why are there a high rate of diabetics

  • This is just superb, I’ve been looking for “what is the best whole wheat pasta?” for a while now, and I think this has helped. Have you heard people talk about Dansaac Unflappable Dominance (search on google )? It is a good one of a kind guide for discovering how to find the best food to balance your hormones and blast away your fat spots minus the normal expense. Ive heard some decent things about it and my m8 got cool success with it.

  • Many cultures Thrived on very low carb/high fat diets for millions of years before high carb agriculture came along. Since we’ve eatin more carbs/sugar, peoples health has gone steadily down hill in many ways, how is this not taken into account in this talk? Anyway there are a number of views on this subject, all depends on who you talk to.

  • Good video because it does not have obnoxious background music and background noise. The video also has a good subject and content.

  • techniucally the body can run withough consuming carbs and can run non ketones..but the body usually naturally runs on ketones during starvation periods when the body is breaking down its own muscle.

    If we were not meant to eat carbs then why does our saliva produce amylase(a carb digesting enzyme).??

  • Why do die hard ketogenic dieters swear that “there is no such thing as an essential carbs” & they hate carbs but love fat. Is that true there is no such thing as essential carb

  • Ketosis is NOT a typical state of the body but a critical state in which fat is converted to glucose due to a deficiency of carbs it taxes the liver and an overabundance can be toxic I’ve known a number of Atkin diet victims who have become very very sick as a result and still gain all the weight back.

  • Carbs are NOT a healthy part of our nutrition, and this has been known since the late 1900’s. I gave-up carbs, and became slimmer. Much real research. Who pays her?

  • Hey i just wanted to say (because i’m French), we used to call this “Un gratin aux pommes de terres” or in English something like “Gratin” of potatoes and not potatoes “Au gratin”. Also nice vid!

  • Natural herbs have cured so many illness that drugs and injection can’t cure. I’ve seen the great importance of natural herbs and the wonderful work they have done in people’s lives. i read people’s testimonies online on how they were cured of HERPES, HIV, diabetics etc by Dr Agbonifo herbal medicine, I contacted the doctor because i know nature has the power to heal. I was diagnosed with HSV but I have been completely cured after using Dr Agbonifo Herbal Medicine.

    [email protected] OUTLOOK.COM or WhatsApp +234 903 474 9874

  • “Carbohydrates have gotten a bad reputation”. A bit like quack nutritionists and dieticians have gotten a bad reputation for pushing incorrect dietry advice. If you don’t understand the basic mechanisms at work here, please don’t spread this sort of unscientific misinformation on the internet.

  • How can i check the information source from TED-Ed videos?
    Can we trust them?
    They said these infor from scientist, but who are them?
    https://ed.ted.com/lessons/how-do-carbohydrates-impact-your-health-richard-j-wood
    I tried this but can not find the source. Any help?

  • Dextrose is corn sugar manufactured from cornstarch per CODE OF FEDERAL REGULATION 21CFR184.1857; therefore, glucose (blood sugar) is not dextrose (corn sugar) and dextrose (corn sugar) is not glucose (blood sugar). They may be biochemically identical (Molecular Formula: C6H12O6)]; however, not with regard to their allergenicity; e.g., glucose (blood sugar) cannot provoke an allergic response, whereas dextrose (corn sugar manufactured from cornstarch) can prove fatal to anyone with an IgE-mediated allergy to corn. It is for this reason that IV fluids to which corn sugar (dextrose) has been added are contraindicated for administration to corn-allergic patients.

    CORN SUGAR (DEXTROSE), CODE OF FEDERAL REGULATION 21CFR184.1857
    https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1857

    Dextrose: Facts vs. Fiction
    https://cornallergyadvocacyresources.blogspot.com/2020/08/dextrose-facts-vs-fiction.html

    LACTATED RINGER’S IN 5% DEXTROSE CONTRAINDICATED FOR CORN-ALLERGIC PATIENTS
    https://cornallergyadvocacyresources.blogspot.com/2019/12/lactated-ringers-in-5-dextrose.html

  • I see the meal but I do not see the low cal part. I say this for the fact that going buy what dr’s consider low cal for proer wight lose in a person should be they consider 1000 to 1300 cal a day with 3 meals a low cal diet depending on how fat you are. so if that’s what they say then eating that meal 3 times in one day would be over 1300 cal well over witch would not be considered low cal.

  • In short: It’s all carbs and fats, Protein is massively unimportant and you can say next to useless in generating energy for your muscles during exercise, It’s real job is AFTER exercise, Not during exercise

  • I don’t eat grains, process food or anything with added sugar. But I can’t give up on my fruits. Meat, vegetables and fruits are all I eat..

  • Good video; but even after the video explains greatly about simple, medium carbs it fails in the end saying carbs is bad. Refined carbs are bad; thats all.. in 1sec video turned into a poisonous idea.

  • Bro u r way much better than other youtubers…..most of them just focus on building muscles…. But u speak about the real facts… Thank you so much… ❤️❤️

  • You mentioned we can comment things for you to explain more… Here is one, which I have been well over with my Ortho, and I felt pretty out of depth, but also like I was asking silly questions. I’ll try to give enough info, and I just found your channel trying to understand my situation better.

    I fell a good distance and busted my spine, it’s like mirror image, top and bottom. I used get mad sciatica and urinary retention, which has been repaired in an operation and gone away… It was easy to understand my surgeon, and except for a foot droop, I’m fine there.

    I also busted my neck at C6-C7 (Side note, I hate the mri machine!) and I have pain across the chest and shoulder-blade at the same time, from right to left. I also have pain and swelling in my forearm, and all sorts of painful things. It’s like a stripe on top of my forearm along into the thumb and just starting fingers, but not all my fingers nor all over… It all happens (better or worse) directly to what I do with my head and where I look, ect… But why exactly one spot her instead of there, and why not my whole arm?..

    So I am waiting for an ACDF. I trust my doc, and past surgeries went really well, he sure knows spines! But I feel lost about it. I felt certain with my back surgery, but I feel lost with the neck! I just want a normal acting “arm” again.

    All that explanation, here is the question.When you google it, try researching ACDF on the internet, or ask in the public system, it gets overwhelming real quick!
    So
    Can you break it down for me please, with no “public hospital rush”, I trust him, I trust his treatment decisions and his “work/ability”… I’m just getting more confused the more I try research, like I just don’t feel I understand what he’s gonna do?.. I’d love to actually understand what’s involved. It’s odd that a neck injury is why my fingers/hand/arm is problematic, and how the operation will fix the problem.

    ° This is condensed, and generalised, but still accurate °

  • So after 1.5 minutes + 10 seconds of exercise body by itself switches to Aerobic System? or is there any other enzyme playing a role here? and how Aerobic System can create infinite amounts of ATP when it’s dependant to Glycogen?

  • Hello, I’m not in any resistance training, but I’m underweight compared to height. Lot many people have cases as such. I need to increase my weight, could you please help me this way?

  • “For the study, researchers examined National Health and Nutrition Examination Survey data from 8,721 people in the United States between 2009 and 2016 to determine how many adults are at low versus high risk for chronic disease. Data revealed that only 12.2 percent of American adults are metabolically healthy, which means that only 27.3 million adults are meeting recommended targets for cardiovascular risk factors management.”

  • Sir I have loved the way you explained this video. I am a fitness instructor and could you please explain the effects of fat, protein and carb in loosing weight, muscle gain, loosing weight and not loosing muscle

  • It was a very nice video, I started to make videos about health, if you are interested, you can visit my channel.

    https://www.youtube.com/channel/UC4a5LkQbNRC7gmu9_bvwvpw/videos <3

  • This is why I like TED and why it’s able to reach more people. The end there makes it so much more interesting than just dry knowledge.

  • I love how she grabbed it out of a hot over without a towel then it magically appears on the pan when she’s taking it to the counter