"1. Glyocgen and glucose play major parts in brain and general organ metabolism. Even during ketosis ketones are broken down into acetyl COA and eventually into ATP (same way carbs do but different pathways)"
[/B]agreed, I would also like to point out that though I said the heart uses saturated fatty acids, it also likes to use glucose. Also, dietary carbs are not the only way the body can get glucose directly. There are many indirect paths that the body can obtain glucose; for instance, lactic acid, stored glycogen from liver and muscle cells, triglycerides (glycerol and reverse gylcolysis), and gluconeogenesis.
"#2. Studies showing the dietary changes in to past 100 years. Fats generally reamined about the same but sugar consumption rose drastically. So in essence the addition of carbs faciliate the conversion of dietary fat into stored tryglyercides. Lower the fats and this won't be much of a problem especially since they are twice as dense as carbs and carbs have a better chance of being oxidized anyway."
Lower the fat and it will be less of a problem, primarily because total energy intake goes down. However, this in no way should supports a "low fat diet", rather this supports the idea to lower your calories if you're overeating. Regarding the 100 year trend, , many of the same studies I read also found that the types of fats we eat have become drastically worse. The introduction of trans fats, unbalanced n3:n6 profile greatly contribute to the overall fat problem even though total intake has been about the same overall.
#3. Fats in a physical sense (ie fats on steak, red meat) slow digestion but EFA taken in oil form do not slow absortion of nutrients at all. Lipids generally seperate in chyme and float to the top while the majority of other nutrients are absorbed (think oil in water). Eating carbohydrates that are rich in grains provide much more satiety than fats do, especially those rich in fiber."
Agreed. it's very important to have fiber to promote satiety. Carbs are also satisfying for neurological reasons. The carbs that promote hunger swings and lack satiety are the one's that cause an insulin roller coaster.
"4. Fats don't really accentuate insulin release moreso than the total AMOUNT of insulin. Even foods that are high in fat and low in carbs cause the body to secrete a decent amont of insulin."
I sware I've read a couple studies showing that when certain fats were added to a carb meal, they will illicit a larger insulin response.
"5. Fat will stabikize insulin as far as the release (lowers the GI) but it will increase the total amount released over time. The Insulin Index is a perfect example of this.
"There are some instances, however, where a food has a low glycemic value but a high insulin index value. This applies to dairy foods and to some highly palatable energy-dense "indulgence foods." Some foods (such as meat, fish, and eggs) that contain no carbohydrate, just protein and fat (and essentially have a GI value of zero), still stimulate significant rises in blood insulin."
The New Glucose Revolution (New York: Marlowe and Company, 2003, pages 57-58
True, I firmly believe that the II is more important than the GI. The GI is really not that useful.