Are You Carb Sensitive? - Dr. Brett Osborn
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James Grage: Here’s the thing, I’m not knocking a keto diet because I think the ultimate barometer should be how you feel. So for example, me? On a high-fat, moderate protein, very low-carb diet, I feel awful. Someone else on that exact same diet may feel great. For me, when I keep my proteins a little bit higher, I can bring in some good, healthy fats and not necessarily low-carb, but low glycemic carbs. We already talked about that. You can eat a mountain full of leafy greens and it’s nothing. I mean, you might as well tell me at that point, “Hey James, you want to try to get 400 grams of carbs a day through salad? Go for it.” Not like you could do it.
Dr. Brett Osborn: No. It’s just not gonna happen. I also think that the biochemical underpinning of that point has to do with how carbohydrate sensitive an individual is, independent of anything else. Everyone has a level of carbohydrate sensitivity, which is genetically determined. You’re not going to feel real good on something that’s low carbohydrate, James. You, like me, could probably go eat a lot of ice cream and gain very little. Think about what you were like when you were 18. You were probably one of those hard gainer type of guys. I mean, we’re all very lean. If you look back at pictures?
Whitney Reid: Oh ya. I was skinny, I was thin. I could eat whatever I wanted.
Dr. O: Right. Meaning that we were very, very insensitive to carbohydrates.
James: But some people are very carb sensitive.
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