My previous experiment where all of my calories for 4 weeks came via Keto Chow brought out some interesting data in my 3rd week. That week I changed my fat source from heavy cream over to avocado oil, this resulted in some remarkable blood tests. A question arises as to whether my elevated Triglycerides, lowered LDL, Lowered HDL, and more are a result of the reduced carbohydrates (under 2g net a day average), or the composition of the fats I was eating: Saturated vs. Monounsaturated, vs. Polyunsaturated. This experiment intends to answer that question by isolating the fatty acids as the only variable.
At the same time, I put another popular theory to the test: CICO or “Calories In = Calories Out”. The theory is that a calorie, is a calorie, is a calorie; and that the kind of calories makes no difference, only the quantity of calories. People get overweight because they eat more calories than they burn, which is the same as saying people get wealthy because they spend less money than they earn – both are technically true but don’t tell you the why, just the what. Even die-hard CICO believers will balk at giving kids cookies for dinner (which is funny, I thought a calorie was a calorie!). Regardless, I was able to definitively isolate the number of calories as a fixed variable with the only change being the type of calories: either from different kinds of fats, or from different forms of glucose and fructose. If the type of food is irrelevant, I should have seen no change in weight loss, blood sugar, energy, or other results. My hypothesis was that during the week I’m replaced fat with carbohydrates I would:
- Gain weight, initially from glycogen (water weight) but it will likely go beyond that.
- Feel like crap with little energy, despite an overabundance of glucose in my system.
- My fasting insulin would go through the roof.
- My A1c would go up.
- My Blood sugar will also go way up.