This is a rendition of my previous post called: Lipolysis, Disease & Starch.
Basically the fat you eat has two destinations; you can either store it in the adipose-tissue (subcutaneous-fat) or the fatty acids can accumulate inside and/or on top of organs (such as the liver, heart, muscles, pancreas, etc.) and be used directly as energy. The destination of where the fat goes is determined by insulin. Insulin stores the fat you eat, as subcutaneous-fat and keeps subcutaneous-fat from releasing stored-fat to be burned as energy (this process is called lipolysis).
However, subcutaneous-fat can only store so much fat. The more fat that is stored away in the subcutaneous-fat (adipocytes), the less effective fat can now enter the adipocytes, eventually so much fat is packed away within the adipocytes, that the adipocytes shouts: "that's enough!" and purposely becomes resistant to the effects of insulin [1], in a desperate attempt to burn off some of this stored-fat.
When adipocytes become insulin-resistant, insulin can no longer inhibit lipolysis. The result of which is a massive release of free-fatty-acids (FFA’s) into the blood. The FFA’s then begin to accumulate inside the muscles (causing skeletal-muscle insulin-resistance) and around vital organs. This phenomena is called lipotoxicity.
Without insulin (storing fat in adipocytes and inhibiting lipolysis) the subcutaneous-fat literally turns into visceral-fat, and that is when metabolic-syndrome begins. The FFA's infiltrate the muscle and inhibit glucose uptake, they infiltrate the liver, increasing VLDL-cholesterol, and they infiltrate the pancreas and impair its ability to secrete insulin, thus enhancing all the negative effects associated with insulin-resistance/deficiency.
The solution would be to relocate the visceral-fat into subcutaneous-fat. And to prevent subcutaneous-fat from being overstuffed with dietary-fat. Starch just happens to be the perfect tool for both. Starch causes the body to secrete insulin (which redistributes visceral-fat into subcutaneous-fat, by storing the fat you eat into adipocyetes and inhibiting subcutaneous-fat lipolysis) and is very low in dietary-fat (which prevents overstuffing of the adipocytes with fat).
Fructose; the sweet tasting carbohydrate (as opposed to starch) actually doesn't stimulate insulin secretion at all. What fructose does instead, is convert into fat in the liver, and without the insulin secretion, that fat created from the fructose cannot get into the adipocytes and instead becomes visceral-fat.
Interestingly enough, moderate alcohol consumption has been shown to inhibit lipolysis [2]. This is probably (one of the main reasons) why moderate alcohol consumption is shown to decrease the risk for metabolic-syndrome. However alcoholics (who replace 60% of their calorie intake with alcohol) secrete less insulin and due to less insulin-secretion, they undergo lipolysis, which then causes fatty-liver.
The downside to inhibiting lipolysis is that weight-loss is also inhibited. The reason why people don't become obese on an Atkins-type diet is because the fat these people are eating isn't being stored as subcutaneous-fat, but rather the fat is accumulating within the muscle and organs of these individuals and being used directly as fuel. Does that make the Atkins-diet healthy? No. With the Atkins-type diet you are constantly burning visceral-fat as energy instead of glucose (carbohydrate). And since you keep eating high-fat foods the visceral-fat never goes away, for if it did, you would undergo starvation.
The key to undergoing lipolysis safely and correctly, would be to not only keep your insulin levels low, but also keeping both fat and fructose intake low as well. This allows lipolysis and fat-oxidation to take place, but prevents any new fat from replacing the fat being burned. With the Atkins-diet, the fat you are burning is constantly being replaced by fat you are eating.
So to undergo weightloss more efficiently, decreasing starch intake and increasing vegetable intake is a good idea; vegetables don't cause much insulin-secretion, and are low in both fat and fructose. Ideally, the best way to undergo lipolysis is with fasting!
For someone trying to gain weight or build muscle, high-GI foods are ideal because not only does insulin store fat and prevents fat-breakdown (lipolysis), but it also stores protein and prevents protein-breakdown (proteolysis)... foods like potatoes, white-rice, and bread are perfect for muscle building. As long as dietary-fat intake is kept extremely low, more muscle is gained during starch overfeeding than body-fat [3]
Rehash: Once adipocytes become insulin-resistant due to being overstuffed with dietary-fat, unrestrained lipolysis causes subcutaneous-fat to be released as FFA’s that then accumulate around and within vital organs, this type of fat is now called visceral-fat. Eating starch not only inhibits lipolysis, but also redistributes visceral-fat back into subcutaneous-fat. To undergo lipolysis safely, keep insulin levels low combined with a low fat and fructose intake. For someone trying to build muscle or gain weight, you need to keep insulin levels acutely elevated and stay in positive calorie balance preferably with high-GI foods and to limit both fat and fructose.
[1] Int J Clin Pract Suppl. 2004 Oct;(143):9-21. Dysfunctional fat cells, lipotoxicity and type 2 diabetes. DeFronzo RA.
[2] Am J Clin Nutr. 1999 Nov;70(5):928-36. De novo lipogenesis, lipid kinetics, and whole-body lipid balances in humans after acute alcohol consumption. Siler SQ, Neese RA, Hellerstein MK.
[3]
http://veganmaster.blogspot.com/2008/07 ... g-fat.html
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Great! Just what I am trying to avoid!!! l did have some veggie soup after though, might that help?? Gosh I wanna understand this post sooo much.. But when I read this my mind cannot comprehend it.. Soo no taters for weight loss?? 
And do we want our insulin to raise for weight loss or not?? 
You can just ignore me if ya want... 
But I am very interested in all your posts