Comments on: Calorie Learning: Better Design http://www.blog.sethroberts.net/2008/05/12/calorie-learning-better-design/ Self-Experimentation, Scientific Method, the Shangri-La Diet, etc. Thu, 04 Dec 2008 07:28:17 +0000 http://wordpress.org/?v=2.0.7 by: Varangy http://www.blog.sethroberts.net/2008/05/12/calorie-learning-better-design/#comment-166714 Tue, 13 May 2008 20:46:25 +0000 http://www.blog.sethroberts.net/2008/05/12/calorie-learning-better-design/#comment-166714 I suspect the sugar spike has something to do with how you interpret how good something tasted. /"I'd like to buy the world a Coke and keep it company."/ :) I suspect the sugar spike has something to do with how you interpret how good something tasted.

/”I’d like to buy the world a Coke and keep it company.”/

:)

]]> by: seth http://www.blog.sethroberts.net/2008/05/12/calorie-learning-better-design/#comment-166653 Tue, 13 May 2008 17:37:28 +0000 http://www.blog.sethroberts.net/2008/05/12/calorie-learning-better-design/#comment-166653 SusanJ, as far as anyone can tell, other calorie sources, such as protein and fat, also produce this learning, which surely predates foods that are quickly digestible, such as bread. Because rats and other mammals show this learning, it must have evolved long ago. SusanJ, as far as anyone can tell, other calorie sources, such as protein and fat, also produce this learning, which surely predates foods that are quickly digestible, such as bread. Because rats and other mammals show this learning, it must have evolved long ago.

]]> by: SusanJ http://www.blog.sethroberts.net/2008/05/12/calorie-learning-better-design/#comment-166621 Tue, 13 May 2008 15:42:10 +0000 http://www.blog.sethroberts.net/2008/05/12/calorie-learning-better-design/#comment-166621 Interesting and plausible. I'm wondering if it's not just the calories from the bread but the "sugar spike" from the carbs in the bread? Could you try a similar experiment using an isocaloric NC follow-up item for both A and B but one follow-up being carbs and the other being protein or some other item that doesn't quickly raise your blood sugar? Interesting and plausible.

I’m wondering if it’s not just the calories from the bread but the “sugar spike” from the carbs in the bread?

Could you try a similar experiment using an isocaloric NC follow-up item for both A and B but one follow-up being carbs and the other being protein or some other item that doesn’t quickly raise your blood sugar?

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