Okay, I admit I was of the same mindset. I once recommended “one serving of protein and one serving of carbohydrate with every meal.” I lost 50 lbs on that advice and yet when challenged by a 11 year old girl with a simple question my “belief system” was stopped in it’s tracks. I took biochemistry in undergraduate and graduate school. I worked in the Read Full Article →
In Fat – Part 1 I explained some details about our body’s use of lipids (fat) and the role it plays in both survival and diet. The most important concept to take away is that you MUST go on a naturally “high-fat diet,” digesting your OWN adipose tissue, to lose weight. This may seem so incredibly obvious, but if you take a few minutes each day to think about it, I believe it will have profound impact on your results.
Why? because every calorie you put into your mouth will fuel your body and that will result in the part 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 →
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 →
WIRED March 2013
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