How to Win an Argument With a Nutritionist I love nutrition, but I really hate the way it tends to be practiced. Many dietitians are NOT basing their nutrition advice on the latest science (1). The general guidelines are completely outdated. They have barely changed in the past few decades, even though nutrition science has advanced greatly. I’ve personally stopped getting into arguments about nutrition online, because it is time consuming and frustrating. But I know that a lot of people do get into these arguments often, so I’ve decided to write an article to give people some “weapons” to win these arguments easily. By far the best way to win an argument about nutrition is to have a link to a good scientific study. If you ever find yourself in an argument with an outdated nutrition professional, vegan or low-fat zealot, then feel free to use the answers and studies listed below. Make sure to bookmark this page if you tend to get in these types of arguments often! The low-fat diet is a huge failure. Studies Answer: This is a myth.
List Of Low-Carb Doctors Are Carbs More Addictive Than Cocaine?: The Body I'm sitting in a comfortable chair, in a tastefully lit, cheerfully decorated drug den, watching a steady line of people approach their dealer. After scoring, they shuffle off to their tables to quietly indulge in what for some could become (if it hasn't already) an addiction that screws up their lives. It's likely you have friends and family members who are suffering from this dependence—and you may be on the same path yourself. I'm in a Panera Bread outlet. The answer is that fast-burning carbohydrates—just like cocaine—give you a rush. You aren't supposed to talk this way about carbohydrates. "You could live your whole life and never eat a single carbohydrate—other than what you get from mother's milk and the tiny amount that comes naturally in meat—and probably be just fine," says Gary Taubes, the award-winning author of Good Calories, Bad Calories, which is helping to reshape the conversation about what makes the American diet so fattening.
LCHF for Beginners To make a low-carb diet truly simple and enjoyable requires a few new skills. For example, how do you cook low-carb breakfasts that you love? How do you eat more healthy fats? And what’s important to think about when dining out? Here are all the guides you need. Breakfast Breakfast is a great time to eat low carb. Another strong option is to just have a cup of coffee, as many people get less hungry on a low-carb, high-fat diet and may not need breakfast at all. This can save you plenty of time. There are many other options – both delicious and fast Meals So, what’s for lunch and dinner on a low-carb diet? Check out our recipes to learn to cook amazing low-carb meals Instead of potatoes, pasta and rice Who needs starchy sides when you can have cauliflower mash or cauliflower rice instead? In short, there are lots of great low-carb alternatives to carb-rich foods that are both tasty and healthy Eating out Snacks Bread Do you have a hard time living without bread? How to eat more fat More guides
Carbohydrate Counting 101 | Joslin Diabetes Center There are several different ways people with diabetes can manage their food intake to keep their blood glucose (sugar) within their target range and one such method is 'carbohydrate counting'. Carbohydrate, or carb counting is a method of calculating grams of carbohydrate consumed at meals and snacks. Foods that contain carb have the greatest effect on blood glucose compared to foods that contain protein or fat. What are the benefits of counting carbs? · Counting carbohydrates is a good solution for many people with diabetes. · Another benefit of counting carbohydrates is that it can bring tighter control over your glucose readings. · Lastly, if you take mealtime insulin, counting carbohydrates allows you to decide how much carb you want to eat at a meal, rather than having to eat a certain amount of carbohydrates, even if you do not want to. Who can use carbohydrate counting? Carbohydrate counting can be used by anyone with diabetes, not just people taking insulin. Tools of the Trade 1.
How to Optimize Your Omega-6 to Omega-3 Ratio Today, most people are eating way too many Omega-6 fatty acids. At the same time, consumption of animal foods high in Omega-3 is the lowest it has ever been. A distorted ratio of these polyunsaturated fatty acids may be one of the most damaging aspects of the Western diet. Why Care About Omega-6 and Omega-3 Fatty Acids? Omega-6 and Omega-3 fatty acids are called polyunsaturated because they have many double bonds (poly = many). Our bodies don’t have the enzymes to produce them and therefore we must get them from the diet. If we don’t get any from the diet, then we develop a deficiency and become sick. However, these fatty acids are different than most other fats. The thing is… Omega-6s and Omega-3s don’t have the same effects. Of course, inflammation is essential for our survival. Put simply, a diet that is high in Omega-6 but low in Omega-3 increases inflammation, while a diet that includes balanced amounts of each reduces inflammation (2). What Did Healthy Cultures Around The World Eat?
Modern Nutrition Policy is Based on Lies and Bad Science January 19, 2013 | by Kris Gunnars | 19,717 views | 23 Comments Two weeks ago I posted a presentation by comedian Tom Naughton about the difference between good and bad science. A must-watch for anyone interested in nutrition, in my opinion. Today, we’re back with Tom Naughton but this time he tackles the science (or lack thereof) that originally implicated fat as a cause of cardiovascular disease and shaped the dietary guidelines of the past few decades, with devastating consequences. This is actually a video split into 6 parts, total run time is a little over an hour. It starts with a small clip from Tom Naughton’s movie, Fat Head. The Seven Countries Study In the year 1958, an American scientist called Ancel Keys started a study called the Seven Countries Study, which examined the association between diet and cardiovascular disease in different countries. The problem is that he intentionally left out: The McGovern Committee Basically, the dietary goals were:
Jack LaLanne vs Ancel Keys An annoying comment I hear all the time whenever I talk about how Ancel Keys set the country on the disastrous nutritional course it has been on for the last 40 years runs something like this: ‘I dunno. Key’s must have been doing something right because he lived to be 100.’ First, the fact that Key’s himself lived to be 100 doesn’t mean squat. But, since people obnoxiously continue to point out that Keys made it to triple digits by allegedly following his own recommendations, let’s look at another individual (which, again, mean nothing in scientific terms) for comparison’s sake. A reader sent me the link to the following YouTube. Now, let’s assume that Mr. Below is a photo of Ancel Keys taken when he was 100 and was being honored by the Scripps Institute. So, you be the judge. Remember these photos the next time you hear someone rabbit on about how Ancel Keys lived to be 100, therefore he must have been doing something right.
Macrobiosis, macrobiopathy? I hope we all remember Barnad's low fat vegan treatment for diabetes. This figure sums it up: By 74 weeks folks are not looking very well controlled. Certainly not compared to sustained LCHF. Which makes low fat veganism look pretty good, just so long as you limit your study to 12 weeks. How a bout a macrobiotic diet? Very low fat, low protein, LOADS of fibre and complex grain based carbs. Take some diabetics, measure some numbers, feed for three weeks by skilled macrobiotic cooks while teaching macrobiotic cookery, re test at twelve weeks after self preparing food at home for the last nine of those weeks. Cured? We don't get HbA1cs in this study but we have the fasting glucose levels, the 2h post prandial levels, the lipid levels and I quite like the blood pressure levels. Everything improved when you have a real macrobiotic cook serving you. Two hour post prandial glucose levels are already rising by 3 months. Blood pressures pre intervention 127/76, 3 weeks 113/69, 12 weeks, ohoh, 118/75.
Wheat Belly Toolbox: Part 2 The Alternative Flours come out of the closet. | Fumbling Towards Evolution For the first couple of weeks of going wheat-free I was astonished at the existence of nut-flours. More surprising to me were the uses for chickpea flour which has been a part of my life, but I had only known in one form Panelle (see picture). A Sicilian fritter fried, covered in ricotta and melted parmigiano cheese on roll. Until reading the Wheat Belly book by Dr. Beginning a wheat-free lifestyle means replacing white and wheat flour with something else. The Alternative Flours Almond Flour/Meal Is made from ground almonds without their skin or blanched almonds. Almond meal is made from ground almonds with their skin. Where to buy: Almond flour/meal can be purchased at most supermarkets in the baking aisle. The Skinny: 1/2 cup of Almond Flour has about 10 Grams of Carbs, 6 of which are fiber, giving you a total net carb impact of 4! My take: I’ll be honest, I have only used two different kinds of almond flour/meal since I began last December. Coconut Flour Where to buy: Everywhere!
Top 11 Biggest Lies of Mainstream Nutrition Image Credit: Flickr / U.S. Department of Agriculture AND Kevin Simpson By: Kris Gunnars, Authority Nutrition. There is a lot of misinformation circling around in mainstream nutrition. Here are the top 11 biggest lies, myths and misconceptions of mainstream nutrition. 1. There’s one thing that nutrition professionals have had remarkable success with… and that is demonizing incredibly healthy foods. The worst example of that is eggs, which happen to contain a large amount ofcholesterol and were therefore considered to increase the risk of heart disease. But recently it has been proven that the cholesterol in the diet doesn’t really raise the cholesterol in blood. What we’re left with is one of the most nutritious foods on the planet. To top it all of, despite being a “high fat” food, eating eggs for breakfast is proven to cause significant weight loss compared to bagels for breakfast (4, 5). Bottom Line: Eggs do not cause heart disease and are among the most nutritious foods on the planet. 2.
www.lowcarbdiabetic.co.uk Science and Low Carb / Paleo - DietDoctor.com This page summarizes some of the science behind low carb / paleo diets. Bottom line The latest review of all major trials of low carb diets show improved weight AND improvement of all major risk factors for heart disease: Santos FL, et al. Saturated fat Despite half a century of research there is still no evidence that natural saturated fat (like butter, eggs etc.) is anything but completely safe to eat. Have a look at these recent reviews of all the evidence: Insufficient evidence of association is present for intake of … saturated or polyunsaturated fatty acids; total fat … meat, eggs and milk. Mente A, et al. There were no clear effects of dietary fat changes on total mortality or cardiovascular mortality… Hooper L, et al. …no significant evidence for concluding that dietary saturated fat is associated with an increased risk of CHD or CVD. Siri-Tarino PW, et al. But wait, what about butter and other high fat dairy specifically? Kratz M, et al. Weight loss Update an expert More