There was an article on CNN about McDonalds considering serving breakfast all day which promted the OP. I think I put that in there.
Yep, here’s the website about it.
Another example; remember during the Olympics when it was revealed what the swimmer Michael Phelps ate? It was a ridiculous amount of food that amounted to about 12,000 calories a day, but he trained five hours a day for six days a week.
Would you mind extrapolating? It was my impression that sugar spikes your, um, blood sugar, and after so many blood sugar spikes your insulin just can’t hack it anymore. Is that not the case?
No, it’s not.
Would one of the MD’s with solid knowledge in this area please explain this to Olives? I fear making a hash of it.
Cane sugar is mid/low GI.
Fructose syrup is high GI.
Rice cakes is high GI
Ok, so some sugars spike your blood sugar?
How are you classifying cane sugar as low-to-mid GI, while HFCS is high? They are 68 and 73, respectively, depending on the glucose/fructose mixture of the latter.
Sorry, must have skimmed over that part. I was thinking about all the road trips where I barely missed being able to get an egg and cheese biscuit because it was just after 11.
Wow. I haven’t read the thread beyond the point I’m responding to…
I worked at McDonald’s in high school. We had spray bottles ( squish, squish ) full of melted butter. We melted this butter ourselves in metal tubs-o-the-grill, and filled the squish-squish bottles with it. We sprayed the grill surfaces with it, we sprayed racks of freshly toasted english muffins with it, and it was good. Don’t ask about how much Real butter went into baking the biscuits. It’s better that you don’t ask!
Unless something has changed since 1985…or so, the fake ingredient thing is just misinformation.
…well you didn’t really do much in this post to dispel that notion. 
Diabetes is not caused by repetitive blood sugar spikes. High glycemic, low glycemic, don’t matter much. Spikes do not make your insulin unable to hack it.
Type 2 Diabetes is caused by a combination of factors that result in lowered sensitivity of insulin receptors. One of those factors is genetic predisposition. One is low grade inflammation. Another is excess calories be it from sugar or starch or fat or protein. Then there is obesity, especially central obesity. And the protective effect of higher fat free mass. And the protective effect of ongoing regular exercise. Maybe a host of other factors too, like some micronutrient factors. These also all interact and the nature of what drives what is something that wil drive many very vociferous debates.
There is a probable effect of added sugar on increased diabetes risk; the effect is modest, likely real, but not the major factor of diabetes.
Chronic insulin resistance requires higher insulin output which eventually the pancreas cannot keep up with. Some tiisues also become more resistant than others. Brain receptors are likely also involved.
As for the healthiness of the diet proposed - you could survive like that and lose weight. The macronutrient balance would not be so awful even. Add a multivitamin and a fiber supplement and it is adequate. Maybe have an OJ instead of the Coke. But there are real nutritional advantages to a varied diet with real fruits and vegetables that this diet does not have.
If MacRonald’s took the time to create blocks of fake butter, to fool the cooks, then perhaps I’m not as cynical as I think I am. (And if that butter is fake, while still retaining all of the terrible fat gram quantities, then I have to nominate MacRonalds for the Unnecessary Redundancy In Food Engineering award. )
You can get Mexican Coke or Pepsi at any grocery store in Ohio.
As far as Egg Mcmuffins go, I would have to eat around 10 just to maintain my weight, and that would quadruple my food budget. Though I could make the exact thing at home for around 48 cents, maybe around $1.17 with better ingredients.
Then what did you mean by this?
He meant there was a whole lot of real butter in the biscuits. So much butter that you’d be better off not knowing. Ignorance is bliss, and all that.
Ahh, I see. Thank you. I read it wrong.
It makes sense – you probably have to watch you don’t lose weight. I read an article about Brooks Orpik of the Pittsburgh Penguins, and he eats something like 4,500 calories a day during hockey season. Of course, that’s not nearly as much as Phelps, but that’s still twice as much as the reccomended suggestion for adults.
Plus, it’s not like they’re gorging on junk food.
Thanks DSeid. the more you know
I wouldn’t be so sure about that. While I don’t remember exactly, I think I remember reading something about how Phelps’ diet consisted of a lot of high-calorie junk food, simply because otherwise it would be difficult to get in all the calories he needs to burn.