What an incredible month and I can’t believe November came and is gone. “Fat bottom girls, you make the rockin world go round…” It’s time to dive into Fat. It’s sort of the original sin of food. Unlike proteins and carbohydrate, most of us know when we have too much of it around. We covered some material in the BATgirl posts – predominately the “brown” flavor, so now let’s talk about the “white version.” After we discuss a little bit about how we get it and how to lose it, we will pick up with the dietary forms of fat. Read Full Article →
We’ve covered a lot of ground. What we’ve discussed is that carbohydrates come in the form of simple sugars (monosaccharides) and more complex carbohydrates (polysaccharides). We know that the sugar names all end in “ose” (glucose, fructose, lactose, etc…). Polysaccharides are many of these monosaccharides linked together in a chain and are a common way plants store energy (similar to our fat) for later use.
I’m suggesting you stop thinking about “Carbs” as a food group; instead categorize meat, vegetables, grains, dairy, etc… Starch (potato) and Cellulose (wood) are made from IDENTICAL glucose molecules. They have a different saccharide bonds Read Full Article →
In Part 1, we began the process of distinguishing the difference between a food group and a macronutrient. Carbohydrates (Carbs) are probably the most vilified of the macronutrients. This is probably due to the ubiquitous availability of starch foods throughout human history. For the most part, oils, fats, and meats were the food of the rich. Everyone else ate beans, rice and potatoes.
If we listed the many staple foods: grains, rice, beans, squash, quinoa, potatoes and corn we see a high amount of starch. Remember, starch is simply a long chain of glucose. We all need glucose to live Read Full Article →
As we have been discussing, macronutrients are the basic energy, or fuel, our bodies need for all biological processes. This can be used for exercising, thinking or synthesizing the many biological molecules that keep the system smoothly operating.
Micronutrients are the building blocks – the stuff our body uses to create the many cells, tissues, and hormones. Like we discussed in our car analogy, macronutrients are the gas and micronutrients are the routine maintenance service for the car .
Today we are going to begin the discussion of Carbohydrates. What I hope to do, is change your reaction to that Read Full Article →
The picture says it all. We are going to talk about chains, not of steel, but of the basic energy units that keeps your body going and make you fat. I hope it is a new beginning, a bridge to a new way of thinking. Once you understand how the body processes food, it’ll take away mystery and magic.
The reality is actually far more simple than all of the crazy schemes you’ve followed in the past; the beauty is every one of them can be easily explained – with no contradictions.
The beginning of the story actually starts at Read Full Article →
As we discussed in the last post, I want you to suspend all that you know about carbohydrates, proteins, and fat. I want you to clear notions of glycemic index and eating for blood type. I’m asking you to not have conclusions about our paleolithic ancestors. No, let’s talk about the very basics of energy in our body, but check the Chakras at the door.
Today we’ll take a rather geeky-side step. We are going to talk about energy, oxidation, and heat (not temperature). These are all things that we can see, measure, and repeat. Let’s reserve comments to questions and clarifications Read Full Article →
It’s been a crazy couple of months of travel, research, and writing for me, but I’ve learned some incredible new things. Over the last three years of personal transformation, an amazing clarity of overall energy balance of Human metabolism has emerged. T S Eliot wrote in the Gidding:
“We shall not cease from exploration
And the end of all our exploring
Will be to arrive where we started
And know the place for the first time.”
I believe I have arrived where I started and I’ve never known it better. One of the difficulties in discussing a more unified approach Read Full Article →
WIRED March 2013
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