Hunger vs. Appetite

- POSTED ON: Apr 02, 2011

There is a difference between Hunger and Appetite.

Hunger is the "body's call for nourishment".

Appetite is the "desire for gratification of some want, craving, or passion; therefore appetite is eating and drinking for relaxation and pleasure.

But...of course...Cravings and Urges don't ONLY originate in the Body. Some, due to conditioning, originate in the Mind.

The craving for Alcohol by an Alcoholic seems to have a physical element, and these cravings are reduced and even disappear via abstinence. Low-Carbers believe that cravings for carbs--especially refined sugars and starches
have a physical element, and that these cravings are reduced and even disappear via carb-restriction.

 The Low-Carb position is: Insulin is what drives physical Hunger. A reduction of carbohydrates is a reduction of insulin. Therefore, reducing carbs...and thereby reducing insulin... will reduce the physical craving for excess food.

Research studies have proven that the Human body will SURVIVE and THRIVE without carbohydrates. While the Body can USE Carbohydrates, it does not NEED them.

Furthermore, Low-carb eating is only a reduction, not a total elimination, of carbs.  Almost every low-carb plan includes green leafy vegetables, and other low-starch vegetables like green beans, broccoli, cauliflower, cucumbers...and father along, nuts and berries etc., all of which have carbs.

Even those hard-core, zero-carb people get a few carbs from their eggs, cheese, yogurt, trace amounts of onion, garlic and spices for seasoning.

I find it interesting to note that studies clearly show that meat and other animal products contain,
every single vitamin and mineral...except for vitamin C, and in much larger amounts than what is found in fruits and vegetables.

These studies also indicate that eating a high amount of sugar and starch actually DEPLETES the body's vitamin and mineral supply. and that this process actually causes the body to need more of them, including vitamin C.

For example--the famous scurvy that English seamen got which was remedied by eating lemons ..citrus fruit..., only happened to those whose diets were Very High Carb, while the seamen who ate higher protein with few carbs did not suffer from scurvy.

So WHY aren't these dietary facts commonly known and understood? I think this becomes very clear when we are wise enough to..

By the Way, while thinking about APPETITE,you might want to check out my new video Six Cereal, Bars, and Nuts which is posted in the TIDBITS section of  RECEIPES.

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Existing Comments:

On Apr 02, 2011 Karen925 wrote:
the famous scurvy that English seamen got which was remedied by eating lemons ..citrus fruit..., only happened to those whose diets were Very High Carb, while the seamen who ate higher protein with few carbs did not suffer from scurvy.**** I found this fascinating too. I think part of our generation has a problem with discernment. It is either all or nothing. Either high carb or no carb. For my body, I like the term carb conscious. It certainly is not low carb (100-120 gm carb net) yet it is much lower than is suggested by the USDA (300 gm). DSIL, who knows I eat "lower carb" was surprised it was that "high". But as you rightly point out, carbs occur in a variety of good sources. The difficult part, is for the individual to find the right balance for him which will change over time.

On Apr 02, 2011 Dr. Collins wrote:
             Hi Karen, Carb Conscious is an excellent term. When I'm not eating "low-carb", my carb count is still around 80-100 grams, because that's just how it works out at my calorie level after I get in my protein requirement. I am careful with fat due to the calories, but I usually prefer a tiny amount of a full-fat version of food to a larger amount of the low-fat alternative. Fage greek yogurt is an exception to this. I always choose the 0% fat because it is so VERY tasty.

On Apr 02, 2011 Karen925 wrote:
Ditto on the Fage 0%. I saw this reccomendation of 3FC and have enjoyed it ever since. Eat it twice a week.

On Apr 02, 2011 Dr. Collins wrote:
             Karen, Fage 0% is a staple food for me, one I have in every one of the various food-plans that I experiment with. I can make delicious home-made yogurt, and my full-fat version is just as good as the Fage full-fat. Although my low-fat homemade greek yogurt tastes good, I find Fage 0% tastes just slightly better and is also far more convenient for me.

On Apr 03, 2011 Karen925 wrote:
I went through a yogurt/kefir making phase for quite a while. Found a starter on line, supposedly from Himalayas originally. I enjoyed the process but when I started CC I was dismayed by the count. Then I discovered Fage, which tastes bettter and way more convenient as you said. I now devote that time to reading articles and research on Metabolic Syndrome. I am glad for that knowledge with making my own yogurt, but glad to have found an alternative.

On Apr 03, 2011 Dr. Collins wrote:
             Hi Karen. I tried various starters but got the best tasting results from an individual container of Dannon non-fat greek made better tasting yogurt than Fage...Go Figure. My main problem with homemade yogurt is that making it or buying it is about the same cost, and it has such a brief lifespan. When I make homemade yogurt, I wind up eating it more often than I wish to, in order to keep from having to throw part of it away.

On Apr 03, 2011 Karen925 wrote:
I wind up eating it more often than I wish to***** to me the most salient point. Self awareness. I did the same thing. I thought it was for the children, and in some sense DS had IBS (at the time) so I was motivated by probiotic properties. Yet, I was not keeping detailed records, as I do now, or I would have seen it wasn't helping him but instead was growing me fatter. 2 negatives. Yet, for others, I can see it being a good thing. Thank you Phyllis for this forum and an opportunity to think some things through. A rare treat.

On Apr 03, 2011 Dr. Collins wrote:
             Karen I always appreciate your comments.

On Apr 04, 2011 TexArk wrote:
You and Karen are in a better get verifiable results from your experiments. I am still losing weight so I have too many variables to judge the effect of low carb longterm......What I do know is that I am continuing to lose weight by eliminating certain carbs....grains, legumes, sugar...and restricting corn, rice, potatoes. ....I feel great...and for the first time in my life no cravings and no binges on the usual carbohydrate binge foods .....I still have to be careful about portion control with nuts and cheese...Therefore, for me, I have concluded that there is really truth in the insulin/hunger/craving theory....I still count is just easier to stay within a limit...And, I have not tried to go VLC but it has happened. I rarely get up to 50 grams a day. At maintenance I plan to add more starches, but not the grains, sugar, or legumes. I have not given up Splenda (EZ Sweetz) but it is pretty much limited to my coffee with cream.

On Apr 04, 2011 Dr. Collins wrote:
             Hi TexArk. You are doing GREAT with your weight-loss efforts. Its good to know that you are feeling good, are without cravings, and are avoiding binges. As part of my current low-carb-experiment-of-one I've just completed a two-week "Pause" to assess some ongoing factors, and today I'm returning to another low-carb phase. I'm still working to keep my calories at or below maintenance level, but during this next phase, I'm setting my limit for daily net carbs at or below 50, without a total restriction of any specific foods. An Experiment-of-One is necessarily subjective, but I am working to keep my actual data as objective as possible. At this point, I just don't have enough personal data to make a valid judgment regarding the effectiveness of low-carb for me personally. I do know that doing this and similiar Experiments provides me with focus and motivation, which is a big Maintenance help to me.

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