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Summary of Transcript:
Dr. Giles Yeo, program leader at the MRC Metabolic Diseases Unit at the University of Cambridge, spoke at the 31st Cambridge Alumni Festival in a “Why Calories Don’t Count” session. He argued that calories don’t count because the number of total calories in a food does not equal the number of calories you see on the side of packaged food, which does not equal the total number of calories you can extract and use within your body. Yeo also explained the nomenclature behind calorie measurements and provided examples of foods with high and low caloric availability. This is known as caloric availability.
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Summary of Description:
Different foods’ calories are unequal, and our body works harder to extract calories from others. Therefore, we should focus on our food rather than just counting calories. Dr. Giles Yeo MBE explains this concept.
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Introduction:
The age-old saying goes that a calorie is a calorie, regardless of its source. However, it is not entirely accurate. Calories do matter, but not in the way that we have been led to believe. We should be focusing on the food we eat rather than the number of calories we consume. In this article, we will dive deep into why calories don’t count and the importance of our food.
Why calories don’t count:
Dr. Giles Yeo MBE, a Cambridge University scientist, explains how our body works harder to extract calories from some food than others. As a result, calories don’t count as much as we think. For example, if we consume 100 calories from a steak and 100 calories from a doughnut, our body will extract more calories from the doughnut than the steak. Therefore, we will gain more weight by consuming the same calories from the doughnut as the steak.
The role of the “thermic effect”:
The reason for this phenomenon is the “thermic effect” of food. The thermic effect refers to the energy our body requires to digest, absorb, and transport food. Different types of food require different energy levels to break down, and this energy expenditure doesn’t allow all calories to be treated the same way by our bodies.
The impact of fiber:
Fibre is known to have a high thermic effect. Thus, consuming high-fiber foods such as leafy greens and legumes requires more energy to break down than low-fiber foods such as white bread and sugar. In addition, foods with high fiber content make us feel fuller for longer, thus reducing our hunger and cravings. This is why the recommendation for a high-fiber diet is gaining popularity.
Why we should focus on food, not calories:
Given that our body processes food differently, it is essential to focus on the quality of the food we consume rather than the number of calories. Eating high-quality food, such as whole grains, lean proteins, fruits, and vegetables, can help us maintain a healthy weight and prevent chronic illnesses. These foods are nutrient-dense, meaning they provide abundant vitamins, minerals, and other essential nutrients.
On the other hand, consuming low-quality foods such as processed snacks, sugary drinks, and fast food can cause weight gain, increase the risk of chronic diseases such as diabetes and heart disease, and lead to nutritional deficiencies. These foods are calorie-dense, meaning they provide many calories with little to no nutritional value.
Conclusion:
While calories play a role in our diet, it is not the only factor we should consider. The quality of the food we consume is equally, if not more, crucial. Dr. Giles Yeo highlights in his video that we eat food, not calories. We should focus on eating a healthy, nutrient-dense diet, including fruits, vegetables, whole grains, and lean proteins. By doing so, we can maintain a healthy weight, reduce our risk of chronic diseases, and ensure that our body gets the nutrients needed to thrive.
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Source Description
A calorie is a calorie, so they say. Whether it comes from steak, a carrot, or a doughnut shouldn’t matter. Except it does! Remember, we eat food, not calories. Our body works harder to extract calories from some food than others, so calories don’t count.
Dr. Giles Yeo MBE (Wolfson 1994) explains why calories don’t count and why we should focus on our food instead.
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