Change Your Doctor or “CHANGE” Your Doctor

So your doctor is concerned about your cholesterol and your LCHF/Ketogenic diet …

Most general practitioners and family doctors have had little to no training in regards to nutrition. In fact, it is extremely likely that they know little more than you do, if not less. Over the decades, their jobs have deteriorated into a fast paced test/diagnosis regimen that excludes any discussion of treatment beyond that of prescribing medication. These prescriptions are often based on test results that measure a symptom, and root cause is never even explored. They will scrutinize the quality, frequency, dosage and interactions of your medications, while more times than not, these symptoms have an actual cause that can be reversed by simply scrutinizing the quality, frequency, dosage and interactions of the foods we eat each day.


Your doctor is not your enemy. It’s not their fault, they know what they’ve been taught. The dietary guidelines provided to them are based on science (or lack there of) that has been heavily influenced by both the pharmaceutical and industrial food industries. It is your job to be an advocate for your own health.

Don’t get me wrong, sometimes medications are necessary. Research the specifics of your individual situation before blindly taking them. There are many metabolic anomalies that can be easily treated by optimizing your dietary intake. You just have to figure out if this applies to you, and your specific situation.


Ask yourself (and your doctor):

  • Is this treatment addressing the root cause of my problem?
  • Do I have high cholesterol because of a statin deficiency?
  • Is a total cholesterol measurement even relevant?

What follows are links to 3 PRINTABLE scientific research studies that you can present to your doctor, in an effort to enlighten him or her to the metabolic benefits and safety of your LCHF diet. This diet will treat the root cause of so many metabolic abnormalities. Do yourself a favor, and explore these options with your doctor before taking dangerous statin drugs or having invasive bariatric procedures.

Is your doctor freaking out about your cholesterol?Print these studies to share with your doctor:

I.

Entitled: Long-term effects of a ketogenic diet in obese patients

This is a general 24-month study involving 83 obese patients. Primary conclusion: the “Study confirms that it is safe to use a ketogenic diet for a longer period of time than previously demonstrated.”

CLICK HERE: Annals of Experimental & Clinical Cardiology 2014

II.

Entitled: Association of dietary, circulating, and supplement fatty acids with coronary risk: a systematic review and meta-analysis

This is a 2014 Meta study of 76 observational and randomized controlled studies with more than 650,000 participants that found that those with a high saturated fat intake did not have an increased risk of heart disease.

CLICK HERE: Annals of Internal Medicine, March 2014

III.

Entitled: Lipid levels in patients hospitalized with coronary artery disease: an analysis of 136,905 hospitalizations in Get With The Guidelines

This is a study of 138,000 people admitted to US hospitals with myocardial infarctions (heart attacks). Average cholesterol was measured at 105.  Thus showing no correlation or causation. Primary conclusion: high LDL is not a marker for heart disease.

CLICK HERE: American Heart Journal, 2008

Please note: It might not be a bad idea to familiarize yourself with the ins and outs of Cholesterol prior to your doctor visit. This will most certainly make for a more productive discussion. Here is an article that sums up Cholesterol fyi: 

Cholester-all You Need to Know

Also, understanding the benefits of your LCHF/Ketogenic diet might aid in the productivity of your meeting as well:

Optimize Your Metabolism

In the interest of thorough preparation, here are some more resources that might shed more light on your specific situation:

Arm Yourself With Science

 

For the Latest Videos & Articles Pertaining to Optimal Health and Ketogenic Nutrition, As Well As Encouragement, Advice & Great Ketogenic/Low Carb Recipes …Everyone’s Welcome in the Facebook Group: WELCOME TO KETO COUNTRY
 

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Posted in Fitness, Medical Science, Nutrition, weight loss

Arm Yourself With Science

Scientific Studies, and Other Useful Resources to Help You Defend Yourself Against the Most Common Myths and Outdated Nutritional Arguments:


Science is a beautiful thing, its truth is not based on opinion. Real science holds no place for tradition, dogma, or conjecture. When discussing science, one must differentiate between what is simply a myth, and what has been substantially proven. Honestly, science doesn’t really give a damn what “you believe. Science just is.

“It’s easier to fool people than to convince them that they have been fooled” – Mark Twain

The subject of nutrition has become a push button topic that evokes passionate arguments, not unlike that of politics and religion. The current obesity and diabetes epidemics have catapulted the topic of nutrition to the forefront of discussions. For the first time in the history of our country, the overweight to obese population has taken over as a majority, and still most are flummoxed as to why. Doctors are still telling patients to “eat less and move more,” while fearing saturated fat and cholesterol. Dietitians are still praising the benefits of “heart healthy grains,” and teaching us how to count calories. The general population just blindly falls into step with the 40 year old, outdated dietary guidelines that caused this mess in the first place.

It’s not surprising that people argue so vehemently in defense of their nutritional beliefs. They likely learned what they know from someone they trust or respect, like a doctor, professor, parent, or healthcare professional. It’s not completely their fault. Much of the misinformation that is currently accepted as undeniable truth has been so imbedded into our collective thought processes over the past 40 years, and it is unlikely to be unlearned overnight. If you’re interested in learning more about the origins of these falsehoods, this article goes into much greater detail: Click Here

In this modern age of advancement, nearly every modality of science has advanced by leaps and bounds. Technology, communication, and industry have surpassed our wildest dreams in many aspects. Why then is it so perplexing that nutritional science might advance over the course of decades? This is a mystery that continues to confound me.

What follows are some of the more common misconceptions in the world of nutrition. You may have been challenged on these topics before. Although knowledge is power, some people need a little more proof in order to prompt their rethinking process. So for each of these myths, I have provided not only links to scientific studies, but I have included investigative articles, book recommendations and shareable videos as well.

False. Weight gain/loss is driven by many factors beyond just simply energy/calorie balance. Hormones play a much more prominent role.

This is completely false, different sources of calories go through different metabolic pathways in the body and activate different stimulus in regards to hunger, hormones, and brain function. 

An optimally healthy, or detrimentaly dangerous food item is not simply measured  by its high or low caloric values. Several calorie sources such as added sugar and vegetable oils, can cause harmful effects on metabolism that have absolutely nothing to do with their caloric value.

Let’s play science says. 

Studies:

Here are some links to some great articles that break down the debunking of the calorie myth in a more understandable format:

Articles: (one), (two), (three), (four) and (five)

Book Suggestion: Good Calories Bad Calories – Gary Taubes

Watch: Shareable Video

False. Of the three macronutrients (fats, protein and carbohydrates), fats are least responsible for the storage of adipose fat.

Even though fat has more calories per gram than carbs and protein, it is not any more fattening. Foods that are naturally high in fat tend to satiate and reduce appetite. While carbohydrates and excessive protein both initiate an insulin response that promote fat storage. 

The studies consistently show that diets that are high in fat (but low in carbs) lead to much more substantial and sustainable weight loss than diets that are low in fat and high in carbohydrates.

Let’s play science says. 

Studies:

Articles: (one), (two), (three), (four) and (five)

Book Suggestion: Eat Fat Get Thin – Dr. Mark Hyman

Watch: Shareable Video

False. There is no advantage to remaining in a feeding state throughout the day.

It is a myth that it is best to eat many, small meals instead of several bigger meals. The studies show that it doesn’t have any effect on health, body weight or increased metabolism. In fact, a case can be made that allowing your body to constantly remain in a feeding state can be counterproductive if weight loss is your goal. 

Let’s play science says.

Studies:

Articles: (one), (two), and (three)

Book Suggestion: The Complete Guide to Fasting: Heal Your Body Through Intermittent, Alternate Day, and Extended Fasting – Dr. Jason Fung & Jimmy Moore

Watch: Shareable Video

False. Sodium is an essential electrolyte that is necessary to sustain life.

Even though sodium restriction can lower blood pressure, it does not appear to reduce the risk of heart disease or death. Several studies show that if you restrict sodium too much, it can increase risk factors for disease. There is no real science behind the 1500-2300 mg per day recommendation. Sodium is an essential electrolyte that is necessary to sustain life. 

Let’s play science says. 

Studies:

Articles: (one), (two) and (three)

Book Suggestion: The Real Meal Revolution: The Radical, Sustainable Approach to Healthy Eating – Prof. Tim Noakes

Watch: Shareable Video

False. The omega 6s and polyunsaturated fats of partially hydrogenated vegetable and seed oils are a dangerous source of transfat.

There are two types of polyunsaturated fats, Omega 3 and Omega 6. It is true that Omega 3s reduce the risk of heart disease, but the same is not true for the Omega 6s. Even though the Omega 6s (soybean oil, corn oil, etc.) can lower cholesterol, the studies show that they actually increase the risk of heart disease. Recent studies have shown that dietary cholesterol is not a detriment to your health. Therefore, the advice to increase polyunsaturated fat, without regards to the type, is likely contributing more to the cause of heart disease than preventing it.

Let’s play science says. 

Studies:

Articles: (one), (two) and (three)

Book Suggestion: Trans Fats, The Hidden Killer In Our Food – Judith Shaw

Watch: Shareable Video

False. Red meat is one of the most nutritious foods you can eat. It is loaded with vitamins, minerals, antioxidants and various other nutrients that can have profound effects on health.

Though it is true that the consumption of processed meat is associated with an increased risk of disease, the same is not true of unprocessed red meat. Though it may form harmful compounds if it is overcooked, unprocessed red meat is harmless. The answer is not to avoid red meat, but to make sure not to burn it. It should also be noted that the association between unprocessed red meat and cancer is highly exaggerated. Large review studies show that the effect is very minuscule in men and nonexistent in women.

Let’s play science says:

Studies:

Articles: (one), (two) and (three)

Book Suggestion: Always Hungry?: Conquer Cravings, Retrain Your Fat Cells, and Lose Weight Permanently – Dr. David Ludwig

Watch: Shareable Video

False. Though the words “ketosis” and “keto-acidosis” both share the same root word “keto”, they have very different meanings.

This is simply not true. Since 2002, low-carb diets have been studied extensively, and over 20 randomized controlled trials have been conducted that attest to their safety. They consistently lead to improvement in regards to common health markers as compared to the typical low-fat diet. They result in more sustainable weight loss and improve most major risk factors for disease, including triglycerides, HDL, and blood sugar levels. 

Sidenote: Dietitians and other health care professionals often mistake the word ketosis for the word ketoacidosis simply because they have the same root word keto. Both words represent metabolic states, but that is all they have in common. One is dangerous, the other is not. For these people, might I suggest they seek some continuing education credits. 

Let’s play science says. 

Studies:

Articles: (one), (two) and (three)

Book Suggestion: The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable – Stephen Phinney & Jeff Volek

Watch: Shareable Video

False. Saturated fat found mostly in meat and full-fat dairy is not linked to cardiovascular disease, coronary heart disease, ischemic stroke, type 2 diabetes or overall mortality in healthy adults.

This is a myth. Saturated fat raises HDL (which some call the “good”) cholesterol, and changes LDL particles from small and dense to large, buoyant (benign) LDL particles, which does not increase the risk of heart disease. This has been intensively studied in the past few decades, and studies consistently show that saturated fat, as well as dietary cholesterol, are not contributers to risk for coronary heart disease. 

Let’s play science says.

Studies:

Articles: (one), (two), (three), (four) and (five)

Book Suggestion: Cholesterol Clarity: What The HDL Is Wrong With My Numbers? – Jimmy Moore & Dr. Eric Westman, MD

Watch: Shareable Video

False. In study after study the low-fat diet falls short in regards to sustainable weight loss

The low-fat diet has been put to the test in several huge randomized, controlled trials. It does not cause any weight loss over a period of 7.5 years, and has literally no positive effect on the prevention of heart disease or cancer. The low-fat diet is a huge failure, and likely a contributor to the development of many metabolic disorders. All major studies show that it doesn’t work for sustainable weight loss.

Let’s play science says. 

Studies:

Articles: (one), (two), (three), (four) and (five)

Book Suggestion: The Obesity Code: Unlocking the Secrets of Weight Loss – Dr. Jason Fung

Watch: Shareable Video

False. Protein intake has no detrimental relationship with kidney function in healthy individuals

It is often claimed that a high protein intake can cause harm to the kidneys, but this is false. Even though it is important for people with pre-existing kidney disease to reduce their protein intake, the same is not true for people with healthy kidneys. Studies show that protein consumption has no detrimental effect on kidney function in healthy people … even in the case of bodybuilders who often eat large quantities of protein rich foods.

Let’s play science says. 

Studies:

Articles: (one), (two) and (three)

Book Suggestion: Keto Clarity: Your Definitive Guide to the Benefits of a Low-Carb, High-Fat Diet – Jimmy Moore & Dr. Eric Westman, MD

Watch: Shareable Video 

False. Low fat dairy tends to have more sugar content than full fat dairy.

There is no evidence that people benefit from consuming low fat dairy in place of full fat dairy products. In fact, the opposite is true. Low fat dairy is higher in sugar which makes this misguided advice seriously questionable. Full fat dairy (especially from grass-fed cows) contains important nutrients like Vitamin K2 and butyrate, which are often scarce in the average diet. High fat dairy products are actually associated with a lower risk of obesity. In countries where cows are largely grass-fed, people who eat the most high fat dairy products have a drastically reduced risk of heart disease.

Let’s play science says. 

Studies:

Articles: (one), (two) and (three)

Book Suggestion: The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet – Nina Teicholz

Watch: Shareable Video

False. Depriving the body of protein is a detriment to bone health in the long term.

Although it is true that protein can cause calcium loss from the bones in the short term, this effect does not persist in the long term. In fact, studies consistently show that protein actually improves overall bone health in the long term. Moderating protein intake is often advised in low-carb and ketogenic diets because of glyconeogenesis, not for the purposes of bone health or thwarting osteoporosis. 

Let’s play science says. 

Studies:

Articles: (one), and (two)

Book Suggestion: New Atkins for a New You: The Ultimate Diet for Shedding Weight and Feeling Great – Dr. Eric Westman, Stephen Phinney, Jeff Volek

Watch: Shareable Video

False. There is no correlation between the cholesterol in eggs and heart disease risk.

Cholesterol contained in eggs do not raise the LDL cholesterol in the blood. It does, however, raise HDL ( considered by some the “good”) cholesterol. Eggs actually improve the overall blood lipid profile. Recent studies show that egg consumption is not associated with heart disease. Whole eggs are among the most nutritious foods available on the planet. 

Let’s play science says. 

Studies:

Articles: (one), (two) and (three)

Book Suggestion: Why We Get Fat: And What to Do About It – Gary Taubes

Watch: Shareable Video

False. The consumption of added sugar in our food supply is likely the single greatest contributor to the obesity/diabetes epidemic.

There is nothing empty about the effects that sugar has on your body. When consumed in excess, sugar can lead to harmful effects on metabolism, and cause insulin resistance, fatty liver disease, and various other metabolic disorders. Studies show that in the long term, high consumption of sugar is strongly associated with the risk of obesity, type 2 diabetes, heart disease, and even cancer. 

Let’s play science says. 

Studies:

Articles: (one), (two) and (three)

Book Suggestion: Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease – Dr. Robert Lustig 

Book Suggestion: The Case Against Sugar -Gary Taubes

Watch: Shareable Video

Should you find yourself motivated to research a particular topic, bookmark the links attached to the following clickable banners. These are some of the finest research resources on the internet:



For the Latest Videos & Articles Pertaining to Optimal Health and Ketogenic Nutrition, As Well As Encouragement, Advice & Great Ketogenic/Low Carb Recipes …Everyone’s Welcome in the Facebook Group: WELCOME TO KETO COUNTRY

Unlearn. Rethink.


I’d be lying if I didn’t admit that this song has been playing in my head all day. (It’s quite the earworm) Let’s Play Science Says by elim Hall:

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Posted in Fitness, Medical Science, Nutrition, weight loss

Stallbusters: Scaling Weight-Loss Hurdles

So you’ve hit a plateau with your weight loss … you’re exhausted, hungry, and frustrated.

“I just don’t understand it, I’ve been exercising more and eating so much less! It was working, but now, for some reason, it’s not.” 

   –  Almost Everyone Everywhere

1. CHANGE YOUR DIET (Unlearn,Rethink)

Has the thought occurred that you may be taking the wrong approach? Well, for a vast majority of the population, that is the case. The 50 year old myth that expending more energy than you take in only works in the short term. It is simply not sustainable. Why you ask? Your body is smart and it tries to correct itself  by slowing your metabolism. This is why you are tired, hungry and your weight loss has stalled. This is the point where you must, as I like to say “Unlearn. Rethink.”

The answer is simple. Weight loss and weight gain are not driven by calories alone. It’s about your body’s response to insulin! “Well, that doesn’t sound simple at all!” Oh, but it is:

  • Insulin is the hormone that prompts your body to store fat.
  • If you eat foods that cause a notable insulin response you will store fat (foods like sugar & refined carbohydrates)
  • If you eat foods that do not cause a significant insulin response you will not store fat (foods with healthy fats, moderate protein, and perhaps fiber rich non-starchy vegetables)

I am simplifying just a bit in the interest of brevity, but when it is all said and done, it really is almost that simple. Do yourself a favor and research this. For those of you who have been following a calorie restrictive (calories in vs. calories out) regime, simply optimizing your nutrition from the standard high carb, low fat diet to a low carb, high fat diet, will get you over any weight loss plateau. That’s right, calories don’t mean as much as you’ve been led to believe. There are dozens of books that all come to this same conclusion, written by some of the foremost experts in nutrition and obesity. Just pick one and read it!  Reading List

The remainder of the advice in this article will be in the context of a low carbohydrate diet (low-carb, ZeroCarb, LCHF, NSNG, Atkins, Banting, Paleo and/or a Ketogenic diet.)

 

2. OPTIMIZE YOUR METABOLISM

The most efficient way to lose weight is to first optimize your metabolism. Simply put, when your body is provided a steady flow of glucose from carbohydrates, it will use that glucose for energy first. If provided too much glucose, it will store that energy away into your fat cells. Depriving your body of carbohydrates over time (usually about 4-6 weeks) will force your body to start getting its energy from the healthy fats in your diet. Eventually your body will learn to acquire energy from your own stored body fat by way of the ketone bodies created in your liver. This is a very abbreviated description of the process. If you have not yet transformed yourself from a Carb Burner to a Fat Burner, I encourage you to delve deeper into the process. It will quite literally become the greatest factor in your fat burning efficiency. Here is a link that will more thoroughly explain the process:

Optimizing Your Metabolism

Carbs = Insulin Reaction

3. TOO MANY CARBS

There are essential amino acids and there are essential fatty acids, but there is no such thing as an essential carbohydrate. If you’re having trouble moving the scale, it could be that your daily carbohydrate intake is too high. Every different version of a low carb diet has different theories and parameters for success. Every person is unique, some people can tolerate more carbs than others. Depending on your goals, and assuming that you want to get past a weight loss plateau, I would consider taking the Ketogenic diet route. This would entale lowering your daily carbohydrate intake to less than 20 grams. In addition, if you were one to count net carbs (meaning carbs minus fiber and sugar alcohols), consider counting total carbs instead. This article goes into greater detail as to how carbohydrates interact with your metabolism:  A Rebel Without a Carb

Moderate as according to your goals

4. PROTEIN: NOT ENOUGH OR TOO MUCH?

Your protein intake may be too high/low. This is a topic that has been very controversial as of late. Phinney and Volek, in their best selling book, say one thing, and Dr. Jason Fung says another in his. But, I like to keep it simple! In my interpretation of the topic, the consensus is a combination. It depends upon your goals! 

Protein is a satiating macronutrient and you should include high-quality animal protein in your diet. Lack of protein can also lead to muscle loss. However, if you eat too much protein, the excess protein converts into glycogen and disrupts ketosis. Consider the simplicity of this approach: Dietary fats and dietary protein coexist in so many of the healthy foods we eat. Being that healthy fats make us feel full, usually whatever protein comes along with that fat just seems to be moderated by proxy.

Bottom line:

  • If you have plenty of excess body fat and exercise infrequently = lower your protein intake
  • If you are close to your goal weight and are very active = raise your protein intake to protect the muscle you’ve built.

BUT you’re reading this article because you’re trying to get past a weight loss stall, am I right?! So, try staying on the lower side of the parameters.

Phinney and Volek, in their book The Art and Science of Low Carbohydrate Living recommend 0.6 – 1 gram of protein per a pound of lean mass / 1.3 – 2.2 grams of protein per a kilogram of lean mass a day (lean mass = total body weight without fat). If you really want to nerd out on this topic, this is an excellent explanation of optimizing protein intake in the context of a Ketogenic diet by Richard Morris of Cambria Australia: Forward to about 20 minutes in and listen till 47 minutes Or, if you’d rather read about it, check out the written submission, also by Richard Morris: Click Here. If math is your thing, Click Here

Don’t Be Fooled, They’re Hidden Everywhere!

5. HIDDEN CARBS, CHEMICALS AND SUGAR

Hidden carbs, chemicals or sugars in processed foods could be another possible cause of weight loss plateaus. You should try to avoid processed foods whenever possible. Don’t just look at the nutrition label, look at the ingredients list as well. You may find hidden sugars, chemicals and transfats that could also trip you up. Don’t just assume that all nuts are all the same, some food companies roast them in partially hydrogenated oils that are yet another source of dangerous transfats. To learn more about hidden transfats:

Click Here.

To learn more about hidden sugars and artificial sweeteners that will cause an insulin reaction:

Click Here.

In this video, Dr. Eric Westman explains the ketogenic diet and emphasises that even  mints or gum could affect ketosis and weight loss results. Sometimes, when a label says sugar-free, it could still be riddled with carbohydrates.

Moderate healthy fats as according to your goals

6. TOO MANY CALORIES FROM FAT, WHAT?

It’s indisputable that all calories are NOT equal. It really matters whether you get them from healthy and sating LCHF food or processed food rich in carbs. Sam Feltham’s 5000 calorie experiments may be extreme, but they have shown that calories are most certainly NOT created equal and their source is is of paramount importance. However, some people on a LCHF diet may find it easier to lose weight if they also watch their calorie intake. Though they do not cause a significant insulin response, fat contains twice as many calories as either carbohydrates or protein.

When you started your low carb diet, regardless of what regimen, you likely began with an extremely carb restrictive and fat inclusive “induction phase.” This was for the purpose of becoming fat/keto adapted. You were teaching your body to discontinue the use of glucose (from carbs) as a fuel source while simultaneously teaching your body to seek fat stores for fuel. To encourage this process, eating healthy dietary fats to satiety assured that your new energy source was never in deficit. This process took anywhere from 3 weeks to 3 months depending upon your personal level of insulin resistance.

Now that you are fat/keto adapted and you have hit your first extended weight loss plateau, it’s time to tweak your macros a bit. Don’t worry, it’s simple:

Now that your body has learned to get its energy from your fat stores …let it! Lighten up a bit on your fat intake to allow your body to target body fat. Once you’ve reached your goal weight and enter into a “maintenance phase” you can return your fat intake to the regularly scheduled program. I personally find 75% fat, 20% protein and 5% carb to be an effective daily ratio for maintenance.

Also consider adding coconut oil or MCT oil to your diet. These medium chain triglycerides are satiating and are excellent for immediate energy and inducing Ketone production in the liver. They are also less likely to be stored.

Prepackaged processed treats

7. LOW-CARB TREATS

Most manufacturers of prepackaged, processed low carb, sugar free, gluten free, yada, yada, treats only concern themselves with creating a product that has a low net carb count. These food companies will create products that are 7-10 grams of carbs and call it healthy. Honestly, do you really want to get half of your daily allotment of carbohydrates from a chemical laden, sugar alcohol filled chunk of mystery goo that’s the size of your middle finger? They also are known to use artificial sweeteners that, though they may be low in carbs, do, in fact, cause an insulin reaction in some people. I hate sounding like a cliché, but, we are unique “snowflakes.” What triggers an insulin reaction on one person, might not in another. We will discuss glucometer experimentation in #20.

Another point to note, even fat bombs and delicious homemade treats made from the finest ingredients can interrupt ketosis and, at the very least, spark cravings for sugar in some people. I would suggest avoiding all sweet foods when trying to hurdle a weight loss plateau.

Even snacking on nuts and cheese can keep your body in a feeding state

8. SNACKING ON NUTS & CHEESE

One of the common mistakes people make is overeating dairy and nuts when they are trying to lose weight. You may experience weight stalling or even weight gain not because nuts and dairy will kick you out of ketosis but because these foods are calorie-dense and easy to overeat (100 grams of macadamia nuts has over 700 kcal and over 70 grams of fat!) Your body will look at this snack as if it were a meal and your insulin will remain at a basel level, but you are preventing your insulin from retreating into a non-feeding state. There is no reason to avoid non-starchy vegetables such as broccoli, cauliflower, zucchini, bell peppers or fruits like avocado or berries. These foods are very high in micronutrients, low in carbs and won’t impair your weight loss efforts. For more detailed information on this topic, read this article:

To Snack or Not to Snack

Altering meal frequency and intermittent fasting

9. MEAL FREQUENCY & FASTING

The dogma of “3 square meals a day” has become so entrenched in modern society that we never even question its validity. Why not just eat when you’re hungry? I promise the meal frequency police will not knock down your door and arrest you for skipping breakfast, or lunch, or dinner for that matter. That other old wives tale that “you should eat 6 small meals a day” is also bunk. If you’re hungry, eat. If you’re not, don’t. For more details on the topic of meal frequency, click here. 

Intermittent, Alternate-day and extended fasting has been in practice since the beginning of mankind. As a method for weight loss, it is safe and wonderfully effective. It’s health benefits stretch far beyond just weight loss. If you have already optimized your metabolism and have become fat/adapted (See #2), I encourage you to look deeper into this method of weight loss, especially if you have many pounds to lose. The last chapter in Dr. Jason Fung’s book “The Obesity Code” goes into great detail as to proper ways to implement a healthy fast.

In my personal experience, some form of fasting has gotten me (and many clients) successfully past every weight loss plateau that I’ve ever encountered. Don’t fear this! If your body is ready, it’s easier than you may think.

Don’t get frustrated

10. SHORT TERM WEIGHT FLUCTUATIONS

You put on weight over a short period of time. This could happen if you had more carbs (even once!) than your daily limit (e.g. you went to a party). As you may know, there is a relationship between water retention and glycogen stores. If your body manages to store some extra glycogen, you also increase water retention. This happens literally from one day to the next. Don’t panic, it’s just water. Once you’ve gone back to your daily routine, this will repair itself, though it may take from 2 to 3 days to lose the excessive water.

Get Proper THS Testing

11. THYROID OR ADRENAL DISEASE

You may have a thyroid or adrenal dysfunction that you are unaware of. It only takes a blood / saliva test to find out – visit your doctor! Dr. Broda Barnes, spent over 50 years on thyroid research, suggested in his book “Hypothyroidism: The Unsuspected Illness” that the minimum amount of carbohydrate intake for patients with hypothyroidism should at least 30 grams of net carbs.

In this short video, Neurologist Dr. Perlmutter interviews one of the foremost experts in thyroid disfunction:

If you want to learn more about thyroid/adrenal disorders and the tests you may require: Click Here

Stress Causes the Release of Cortisol

12. STRESS

Managing stress is a significant factor in weight loss. When we are stressed, our bodies produces a hormone called cortisol, which is responsible for storing fat around your stomach area (visceral fat), and makes weight loss more difficult. Cortisol initiates the “fight or flight” mechanism in our brain, telling our body to store energy in our fat cells that it doesn’t actually need. Stress, and the cortisol reaction it causes, can be the most significant culprit in weight loss plateaus for many adults.

The trick is finding a stress relieving technique that works for you. Some might find  meditation or prayer useful, while others find a long walk to be cathartic. Exercise in any form can be a great stress reliever! Many find solace while occupying their mind with a hobby. You know yourself better than anyone, do something that makes you happy at least once a day.

For more information on how stress effects  Ketosis and metabolism: Click Here

Your Body Needs 7-8 Hours of Sleep!

13. LACK OF PROPER SLEEP

Lack of sleep, and disrupted circadian rhythms, can trip up your progress in regards to weight loss. It may sound cliche, but sleep is a vital part of the fat loss process. The time you spend sleeping is also a time you spend fasting, allowing your insulin levels to submerge to below their basel levels. This is also the time when many of your bodies systems are receiving essential opportunities for repair.

A normal day is no longer normal when conducted with lack of proper sleep. This is a cause of stress that drives a cortisol hormone reaction in your body. (See #11 STRESS above). 7 to 8 hours of sleep, per night are recommended to allow for proper rejuvenation.

Have trouble falling to sleep? In addition to the obvious recommendations, there are some healthy measures that one can take to optimize your ability to fall asleep.

  • Discontinue screen time an hour before bed.
  • Take your magnesium supplement an hour before bed time.
  • Consider 10mg of Melatonin an hour before bed time. 

NyQuil and many other liquid sleeping aides are riddled with sugar, not to mention other chemicals that can be a detriment to your efforts. ALSO: Don’t fall prey to any of the old wives tales about a glass of warm milk, or some concoction with organic honey in it. Both are just sugar delivery systems that are not only counterproductive for sleep, but for weight loss as well.

For an intensive and thorough scientific explanation of the inner-workings of sleep in the context of both carbohydrates and Ketosis: Click Here

Leptin is the Hormone That Tells You You’re Full

14. LEPTIN & SATIETY

The hormone Leptin, and its satiety signaling mechanisms could also be a culprit in your weight loss troubles. Fat is hormonally active and it sends out leptin, a hormone that tells us when we’ve had enough to eat. As you lose fat, there will be less fat cells to do the job. This does not apply just to low-carb/ketogenic diets, but any diet. The question is how significant this factor is for your particular situation. Bottom line: If you eat food rich in fat and protein, this leptin anomaly can be minimized.

If you would like to learn more about leptin, no one explains it better than Dr. Michael Eades M.D.

Muscle Actually Does Weigh More Than Fat

15. TOO MUCH EXERCISE

In this confusing world of nutrition and fitness there is so much advise dispensed that is only based on heresay, old wives tales, or bro-science from some roided-out musclehead at the gym. Though the myths that most folks just accept as fact are seemingly countless, this is one that is actually true: “Muscle weighs more than fat.” I’m sure you can do the math yourself. Though there are literally dozens of wonderful benefits to be gained from a healthy amount of exercise, weight loss isn’t one of them.

Here are three short excerpts from Dr. Jason Fung on the subject:

“But diet and exercise are not fifty-fifty partners like macaroni and cheese. Diet is Batman and exercise is Robin. Diet does 95 per cent of the work and deserves all the attention; so, logically, it would be sensible to focus on diet.”  

 “A recent study suggests that 75 per cent of the weight-loss response in obesity is predicted by insulin levels. Not willpower. Not caloric intake. Not peer support or peer pressure. Not exercise. Just insulin.”  

“Exercise is still healthy and important—just not equally important. It has many benefits, but weight loss is not among them. Exercise is like brushing your teeth. It is good for you and should be done every day. Just don’t expect to lose weight.”

Exercise is of vital importance to maintain good health, and it shouldn’t be discouraged. However, exercising to excess for the purpose of weight loss, that’s just counterproductive. After all, you are trying to hurdle a weight loss plateau. If weight loss is your goal, take a walk or a run, maybe a trip to the gym. Do something daily. But if you think that you need to push yourself like you’re training for the olympics in order to move the scale a bit, well, you might be your own problem.

Cravings and Bloating are a Real Issue For Some

16. MENSTRUATION & CRAVINGS

Don’t weigh yourself during your period, or at least, don’t give any validity to what you see. This isn’t a weight loss stall, this is an expected fluctuation.

Estrogen is dominate during the first part of your cycle (however long that is for you, think *snowflake) during that time, on average, women eat 15% less naturally. During and just preceding your period, progesterone dominates, and you may eat ~15% more. This is the time when the cravings are a factor and your body is driving you to binge. This is a natural hormonal process. This is where will-power is essential. Don’t deny your increased appetite completely, just make an effort to satiate yourself with LCHF foods. It will all level out eventually (and of course, start all over again).

Don’t compare your weight loss journey to that of your male counterparts. On average, weight loss is a slower process for women. Think of your journey as a staircase: 3 steps forward, 1 step back, 3 steps forward, 1 step back, etc. You will get to the top eventually.

For some more insight into the unique challenges that women face on a LCHF/Ketogenic diet: Listen to This

Alcoholic beverages can slow your progress

17. ALCOHOL 



Frequent consumption of alcohol could be the culprit in stalling your weight loss. We’ve all seen studies touting the benefits of a daily glass of wine. Whether these studies are true or not, alcohol is most certainly not an essential nutrient. When trying to hurdle a weight loss plateau, this is something that could be discontinued.

Beer and spirits mixed with sugary mixers are the worst in the libation portfolio. Beer is practically the glycemic equivalent of eating a loaf of bread. Most mixed drinks are sugar bombs that will send your insulin levels into the stratosphere. Both are completely counterproductive. Though less of a detriment, straight spirits such as whiskey, bourbon, rum, vodka, gin, tequila, etc can still stifle your progress. Not to mention the effect an altered mental status can have on cravings.

prescription drugs and interactions

18. DRUG INTERACTIONS

Many prescription medications can cause weight gain. If you are currently taking meds, it is within the realm of possibility that one of your medications, or their interactions with other drugs could be the culprit in your weight loss dilemma. Unfortunately, in this world of hyperpharmacology, it would be an impossibility for me to list all of the medications that have the side effect of weight gain. Might I suggest researching the meds that you are taking, or inquiring of your doctor.

Here are some links that will reveal some of the most common prescription medications that effect weight gain, start your research here and here.

*IMPORTANT: Never discontinue a medication without first consulting your doctor.

Keep Track of What You Eat & Consult an Expert

19. JOURNAL AND ASK FOR HELP

Still flummoxed as to why the scale won’t move? Well, perhaps what seems mysterious to you, might not be such a mystery to someone else. Consider writing down everything you eat for a few days, and share it with a friend, or someone you perceive as more knowledgeable than yourself in regards to your diet regime. If you have access to an expert, ask them to take a look. Sometimes Internet forums such as twitter or Facebook groups can provide you with help.

Maybe you’ve been eating a particularly problematic food item or ingredient that you are simply unaware of. Perhaps this food item or ingredient has even become a staple in your diet. I once had a client that was perplexed as to why the weight loss had stopped, only to discover that she had a 2 pack a day gum chewing habit. Turns out this gum was sweetened with a sugar derivative that was spiking her insulin.

Monitor Your Blood Sugar

20. CHECK YOUR BLOOD SUGAR

As we’ve discussed before, our bodies are all unique. In some cases, especially when it comes to artificial sweeteners, what might cause an adverse insulin response in me, might not have that same reaction in you. The only way to discover what triggers are unique to you and your metabolism would be to test yourself.

Glucometers have become very common. They are readily available, relatively cheap and easy to use.

Follow this regime to test your glucose levels vs. any particular food, drink or sweetener:

2KetoDudes.com

For the Latest Videos & Articles Pertaining to Optimal Health and Ketogenic Nutrition, As Well As Encouragement, Advise & Great Ketogenic / Low Carb Recipes …Everyone’s Welcome in the Facebook Group: WELCOME TO KETO COUNTRY



 

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Optimizing Your Metabolism 

Isn’t it About Time for a Fuel Change?


Metabolism is defined as: the chemical processes that occur within a living organism in order to maintain life. As humans, our metabolisms are relatively adaptive and flexible, but only to a point. If fueled improperly for extended periods of time, trouble can arise in many forms of metabolic disease (obesity, type 2 diabetes, heart disease, etc) Most of these metabolic disorders can be reversed by optimizing your metabolism. This means providing your body with the fuel that operates all of your body’s many systems properly. Sounds simple, right? Well, the crux of the problem is that most people are unaware that optimizing metabolism is as easy as changing their diet.

Metabolic diseases associated with diet are responsible for more than 60% of all deaths on this planet. Almost all of which could be prevented with education, sufficient resources, improved medical advice and most importantly, a proper diet. Unfortunately, a combination of misguided government interventions, the influence of food company lobbies and big pharma have kept our progress stuck in a holding pattern for more than four decades. Simultaneously, our country’s influence continues to lead the rest of the world down this same horrific path in pandemic proportions. Instances of obesity, diabetes, and dozens of other metabolic diseases have steadily increased in frequency over the past half century to the point of absurdity. Meanwhile the root causes of these reversible metabolic diseases are simply ignored and masked with superficial pharmalogical bandaids like statins, glucose lowering drugs and exogenous insulin. The nutritional advice dispensed by today’s medical community has been inadvertently skewed into misinformation by the influence of government subsidy programs, big pharma’s profit margins (disguised as innovation), and by the food industry’s powerful lobbies. It’s become increasingly clear that big business profits have taken a precedent over public health. Unfortunately, it has become imperative that individuals take charge of their own metabolic fate. Education and resources are unlikely to come from the “powers that be” in our lifetimes.

This is the part where I “lighten up” & share an overused & inadequate analogy to steer the reader towards understanding of my point:


If you haven’t figured it out already by the graphics associated with this article, the topic is metabolic fuel …essentially a debate comparing the efficiency of glucose from carbohydrate consumption to the efficiency of ketone bodies generated by the liver as a fuel source to drive your metabolism. After doing my research for this article (following my usual routine), I often check out articles already written on the subject, to see what approach others have taken. While undergoing this process, I discovered a notable trend. In almost every article I read, regardless of the source, the author inevitably uses a version of the same analogy to describe the chasm between these two metabolic fuel sources. Using unleaded gasoline to symbolize the glucose from carbohydrate consumption, and likewise diesel fuel to represent the ketone bodies generated by the liver. On the one hand, this analogy seems fair when you consider that most vehicles on the road today use unleaded gasoline, just as most people (now-a-days) fuel their bodies with carbohydrates. This is where the correlation ends, at least for me.

• Do motorists that use unleaded gasoline have to stop at a gas station to refuel every three to four hours regardless of whether they have been speeding down the highway, or sitting dormant in a parking lot? Of course they don’t.

• Do motorists that drive gasoline dependent vehicles feel the overwhelming need to let their cars take a nap after overfilling their gas tanks? Ridiculous, right?

Well, the other half of the analogy is equally preposterous:

• Though I’ve never owned a vehicle that uses diesel fuel, I find it highly doubtful that these drivers can power through days and days of constant use without refueling.

• AND diesel vehicles do not, on average, last any longer than their gasoline guzzling cousins. Again, a very weak analogy.


So, I’ve spent an inordinate amount of time trying to come up with a more accurate analogy:

Back in 1999, I experienced an enormous amount of personal success utilizing the Atkins diet. After remaining in the induction phase for a year, I managed to shed 100 lbs. Because this new way of eating had been so effective for me, I decided to remain in the induction phase. As a result, I managed to keep the weight off for the following 12 years. With the advantage of hindsight, I now realize that I was likely in ketosis (utilizing ketone bodies for energy) that entire time and didn’t even know it. In 2011, I abandoned this lifestyle. A loved one had convinced me that this way of eating was unhealthy and dangerous. For the 3 years that followed, I embraced the calorie restriction / low fat version of the Standard American diet (S.A.D.). In that short amount of time, I gradually gained back 60 lbs, started observing my insulin sensitivity deteriorate (a1c score increase), developed high blood pressure, sleep apnea and acid reflux. In 2014,  my family doctor prescribed me a statin as a result of an elevated cholesterol count. This was the straw that finally woke me from my nutritionally ignorant coma.

What’s the point?


One must first understand that an individual can fuel their body with only one of these fuel sources at a time, predominately. I have spent large portions of my 50 years on this planet fueling my metabolism with each of these available fuel sources, at different times in my life. I believe that the chasm between the effectiveness of these two fuel sources are vast, to say the least. It would be like comparing an underpowered, overtaxed 9 volt battery that required replacement every couple of hours to the virtually limitless energy generated by the sun.


                       Show me the Science

Before I let my enthusiasm get away from me, perhaps we should back up a bit and discover some of the science behind this claim. Let’s start with the basics:


Body Fuel Basics:

Normal body cells metabolize food nutrients and oxygen during cellular respiration. A set of metabolic pathways in which ATP (adenosine triphosphate), our main cellular energy source is then created. Most of this energy production happens in the mitochondria, tiny cell particles which act as powerhouses, or fueling stations. There are two primary types of food-based fuel that our cells can use to produce energy:

GLUCOSE

• The first cellular fuel is glucose, commonly known as blood sugar. Glucose is a product of the starches and sugars (carbohydrates), and a portion of the protein in our diet. This fuel system is necessary, but it has a limitation.  The human body can only store about 1000-1600 calories of glucose in the form of glycogen in our muscles and liver. The amounts stored depend on how much muscle mass is your body has available. Men are often able to store more because they have more muscle mass. Since most people use up about 2000 calories a day just over the normal course of a day, you can see that if the human body depended on only sugar to fuel itself, and food weren’t available for more than a day, the body would run out of energy quickly. Not good for sustaining life in a scenario where food is not always available. Much like the 9volt battery that we previously discussed.

KETONE BODIES

• The second type of cellular fuel comes from fat and fat metabolism products, called ketone bodies, that are generated by the liver. The average sized human body can store hundreds of thousands of calories in the form of fat, so it would be safe to say that this system of energy is almost unlimited, depending on how long one goes without food. (A quick reminder of the sun’s limitless energy in my earlier analogy) Eventually, it would get used up, but people have been known to fast for months and live through it. Not that I would ever recommend this, but this gentleman, Angus Barbiari, once fasted for nearly a year with no detriment to his health other than some obvious lean muscle mass loss.


When glucose levels are low, especially over time, most cells will switch to using ketone bodies for fuel. Ketones allow cells to be metabolically flexible, so to speak. Even the brain and nerve cells, which are heavily dependent on glucose, can utilize ketone bodies for fuel. This ability of normal cells to use ketones when glucose is unavailable indicates that your cellular mitochondria are healthy and functioning properly.

In addition, ketones have some unique properties which make them a cleaner fuel for your cellular use. Burning fat for fuel causes less oxidative damage to the cell, and actually makes it possible for the cell to create much more energy than it can from glucose.

Eating Healthy Dietary Fats Promotes the Burning of Body Fat


Your body can use both carbs and fat for fuel, but they are far from equals. When your body burns glucose as its primary fuel, it actually inhibits your body’s ability to access and burn body fat. With an everpresent supply of carbs, your liver shuts down the entire fat burning process, because it is unaware that it is needed.

When you eat the standard American diet, chances are you’ve radically reduced your ability to burn body fat for fuel. So, how do you  get your body into fat burning mode? Part of the equation is to eat more healthy dietary fats. The other part of the equation is to limit carbohydrates. Fat is a far preferable fuel for your body as it burns far more efficiently and cleaner than carbs.

To effectively burn body fat, you may need as much as 50 to 85 percent of your daily calories to come from healthy monosaturated and saturated fats.


So, while it may seem ironic, eating more fat (and fewer carbs) will ultimately help your body to burn more body fat. There are other methods that can help you switch your body into fat burning mode as well. One reason so many struggle with their weight (aside from eating processed foods instead of real foods) is because they rarely if ever skip meals.

As a result, their bodies have adapted to burning sugar as the primary fuel, which downregulates enzymes that utilize and burn stored fat. Intermittent fasting can change that. By abstaining from food, your liver runs out of glycogen and then, just like that, starts to use up glycogen stored in your body.


Mounting evidence suggests high-fat, low carbohydrate diets may be the key that many people have been looking for, as it solves more than one problem. Not only does it help you shed excess body fat, it does so while improving metabolism, boosting overall energy levels, lowering inflammation, promoting optimal health and maximizing longevity in a number of different ways. Here are some effective ways to optimize your fat-burning ability:

• Limit your carbs to a maximum of 20 to 30 grams per day. You can consume as many high fiber veggies as you like. These carbs, that are surrounded by fiber, are typically quite low in net carbs. You would have to eat an ungodly amount for these foods to be a detriment.

• Limit protein to a maximum of 1 gram of protein per kilogram of lean body mass.

• Increase your intake of healthy fats to 70 to 85 percent of your daily calories.

As mentioned, you can kick the entire process up a notch by implementing intermittent fasting (IF), at least for a finite period of time while your body returns to a balanced state. After that, assuming you continue eating right, you’ll only need to intermittent fast on a maintenance basis. The unjustified fear of healthy dietary fat is one of the main reasons why we, as a country, are currently struggling with such high obesity, diabetes, and heart disease rates.

Ketosis is a natural energy state that your body uses to provide an alternative fuel when glucose is unavailable. It happens to us all when we fast or when carbohydrate intake is lowered to a minimum. The process of creating ketones is normal, and is an optimal metabolic state designed to fuel our metabolism if we go without food for long periods of time. Eating a diet that is low in carbohydrates and high in saturated and monounsaturated fat enhances this process without hunger. This process also alleviates the hunger pangs usually associated with fasting.

Here is Why Ketone Bodies are a Better Source of Cellular Fuel than Glucose: 

So how does our body make ketones out of the stored fat, you ask?  First of all, blood sugar and insulin have to be low enough to allow access to stored fat. If they are, stored fat in the form of triglyceride can be mobilized as a fuel source. A substance called hormone sensitive lipase (HSL) breaks the triglyceride compound down into one glycerol molecule, and 3 fatty acid molecules. These fatty acid molecules come in various lengths of carbon based chains. The fatty acids then flow into the bloodstream and are taken up by body tissues. Once in the cells, the fatty acids are transported into the mitochondria of the cell to be metabolized carbon by carbon in a process called beta-oxidation. As glucose levels fall and fatty acid levels in the blood rise, the liver cells ramp up beta-oxidation, which increases the amounts of a molecule called Acetyl-CoA. As the amount of Acetyl-CoA rises, it is shunted to a process called ketogenesis. Ketogenesis generates a ketone body called acetoacetate, and this ketone is then converted into the two other types of ketone bodies: beta-hydroxybutyrate, and acetone.  Meanwhile, the glycerol part of the fat molecule gets converted into glucose in a process called gluconeogenesis.


As ketones levels rise in the body, the cells of heart, brain and muscles begin to use them for fuel. Once the body is using ketones as a main fuel source, there will be some profound and positive health benefits. Ketogenic diets are very effective for correcting cellular metabolic dysfunction. The high blood sugar of diabetes gets reversed, the seizures of epilepsy can be calmed, Alzheimers and Parkinsons symptoms are alleviated, extra weight can be lost, joint pain is diminished and so on. Like I mentioned before, my high blood pressure went down, my sleep apnea went away, and I no longer have issues with acid reflux. Many experts insist that a Ketogenic diet can also alleviate digestive disorders such as irritable bowel syndrome, Celiac and Crones disease.

In other words, the ketogenic diet is not a fad. The ketogenic diet has been around longer than any of us! It happened naturally in the days before sugars and processed grains. It is in fact, the way our bodies were designed to thrive. Ketosis is a natural state, and is a potent regulator of metabolic derangement. When formulated and implemented correctly, it can be extremely effective at reversing all kinds of health problems.


Carbohydrates are NOT Essential, But Glucose is. That’s Why Your Body Can Make its Own! 

Although ketones are enormously beneficial, the body must still have some glucose, mostly for the brain and red blood cells. If a person goes without food for a long period of time, the body will break down fat and muscle to create glucose for the brain. Without some glucose, the brain will die and so will you.
 
This brain glucose need is the main reason that registered dietitians insist on keeping alive the myth that carbohydrates are essential nutrients (meaning we have to eat them or we will die). This is incorrect, biochemically speaking. RDs neglect to take into account that the brain can use ketones for over half of its fuel requirements once carbohydrate intake is lowered and ketone production ramps up to full production. The process of gluconeogenesis can make all the glucose the brain needs, once the body is “fat adapted,” or good at burning ketones for fuel. So although glucose is essential for the brain, eating carbohydrates to make glucose is NOT essential, especially if you are in ketosis.


Most Researchers Don’t Understand Ketogenic Diets

The thing to remember about ketosis is that it takes a few weeks for the body to become fat adapted and switch to burning ketones for fuel once carbohydrate consumption is minimized. 
 
Also, carbohydrate intake levels have to be lowered enough (below 60 grams per day or lower depending on an individual’s insulin resistance levels) for ketone bodies to be made at a level that the brain can use. If you only lower carbohydrate intake a little, then the ketogenic process gets short circuited, and can’t do its job of taking over as a fuel source.
 
Most unfavorable low carb studies which reported the “unhealthy effects” of a low carb diet were actually poorly designed, in that they weren’t long enough to account for the fat or keto-adaptation period, and they didn’t cut carbohydrate intake low enough to ramp up ketosis to the protective amounts needed by the brain.


Why Some Doctors Think that Ketosis is Dangerous:

Your doctor is likely confusing the dangerous condition of diabetic ketoacidosis with normal benign nutritional ketosis.  They are distinctly different conditions.

Nutritional ketosis is a normal human condition. For the most part, we all enter into mild state of ketosis each time we go without eating for 6-8 hours, or have recently woke from a good nights sleep. The effects of ketosis vary with the individual, but ketones in the blood stream in normal amounts are not dangerous.

The process of generating ketones (ketogenesis) is kept in check by the presence of insulin in the body. Insulin regulates the flow of fatty acids from our fat cells, and it acts in a feedback loop to regulate ketogenesis. As long as insulin is circulating within the body, in general, the flow of fatty acids and the production of ketone bodies will be limited to a range that is not dangerous.  In contrast, ketoacidosis is a condition associated with a lack of insulin.  For example, it is most likely to manifest in type 1 diabetics who don’t inject enough insulin.

Dr. Jeff Volek and Dr. Steve Phinney are two of the foremost experts on the topic of ketosis and Ketogenic diets. This interview is lengthy, but well worth the watch:

Please click on the reference links and learn more about optimizing your metabolism, I mean, after all …

REFERENCES:

For the latest Videos & Articles on Ketogenic Nutrition,  as well as encouragement, advise and Great Keto Recipes, everyone’s welcome in the Facebook Group: WELCOME TO KETO COUNTRY

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Cholester-All You Need To Know

Don’t be a Statin Statistic, You CAN Reclaim Your Heart Health with Proper Nutrition 

Enough with all of this cholesterol confusion, dietary cholesterol and saturated fats DO NOT cause heart disease!

Dietary cholesterol is likely one of the most misunderstood elements of nutrition. Not so much because it actually is confusing, but more so because its been swimming in a muddied pool of misinformation for decades. Largely due to several misguided hypotheses that originated as far back as the nineteen sixties. For 4 decades now, doctors have been taught to discourage patients from eating foods that contain saturated fats and are high in dietary cholesterol, convinced of their correlation with the development of heart disease. This common medical advice has unfortunately had no discernible positive impact on heart disease rates. Up until about the mid-80s, cholesterol, and the fear of having “too high” a level was rarely discussed unless your cholesterol level was over 300. Over the years, unfortunately, cholesterol became a household word for something you must keep as low as possible, or you were at risk for heart disease. Today, dietary fat and cholesterol are typically still portrayed as the worst foods you can consume. Truth is, these nutrients are actually essential for heart health. Cholesterol is one of the most important molecules in your body, a necessity for building cells and producing vitamin D, stress and sex hormones. Cholesterol is so imperative to life, in fact, that your body will make its own, should it detect a deficit. About 75% of this push-button issue is driven by genetics and heredity.

Since we now know the cholesterol/Heart hypothesis to be false, this also means that the recommended therapies like the low-fat, low-cholesterol diet, and cholesterol lowering medications (statins) to be useless, and more often than not, dangerous. The greatest tragedy in regards to this myth is the fact that literally hundreds of thousands of people are being prescribed Statins based on a total cholesterol measurement alone. Total cholesterol tells you virtually nothing about your heart disease risk. Some in the medical community believe this to be nothing short of malpractice.

Statin treatment, is largely harmful, costly, and has transformed millions of people into patients whose health is being adversely impacted by the drug. Dr. Frank Lipman wrote this as pertaining to cholesterol:

“The medical profession is obsessed with lowering your cholesterol because of misguided theories about cholesterol and heart disease. Why would we want to lower it when the research actually shows that three-quarters of people having a first heart attack have normal cholesterol levels, and when data over 30 years from the well-known Framingham Heart Study showed that in most age groups, high cholesterol wasn’t associated with more deaths? In fact, for older people, deaths were more common with low cholesterol. The research is clear – statins are being prescribed based on an incorrect hypothesis, and they are not harmless.”                                                                                        

HERE IS WHAT YOU NEED TO KNOW WHEN TALKING TO YOUR DOCTOR ABOUT YOUR CHOLESTEROL LEVELS: 

#1: Common Cholesterol Science is flawed:

In 1953, Dr. Ancel Keys conducted the Six Countries Study, determined to link the consumption of dietary fat to coronary heart disease. When Keys published his analysis that claimed to prove this link, he cherry-picked his data to include only information from seven countries, despite having data from 22 countries at his disposal. He excluded data from countries that did not fit with his preconceived theory. Once the data from all 22 countries was analyzed, the correlation literally disappears.

Dr. Frank Lipman continues:

“Today’s mainstream thinking on cholesterol is largely based on an influential, but flawed 1960s study which concluded that men who ate a lot of meat and dairy had high levels of cholesterol and of heart disease. This interpretation took root, giving rise to what became the prevailing wisdom of the last 40+ years: lay off saturated fats and your cholesterol levels and heart disease risk will drop. This helped set off the stampede to create low-fat/no-fat Frankenfoods in the lab and launch the multibillion-dollar cholesterol-lowering drug business in hopes of reducing heart disease risk. Did it work? No. Instead of making people healthier, we’ve wound up with an obesity and diabetes epidemic that will wind up driving up rates of heart disease – hardly the result we were hoping for.”

#2: Cholesterol is a necessity for good health

Cholesterol is found not only in your bloodstream but also in every cell in your body. It helps to produce cell membranes, the sex hormones testosterone, progesterone, and estrogen, and bile acids that help you digest fat, the production of vitamin D, and serves as insulation for your nerve cells. Cholesterol is imperative for brain health, and helps with the formation of your memories. Low levels of HDL cholesterol have been linked to memory loss and Alzheimer’s disease, and correlation with an increased risk of depression, stroke, violent behavior, and even suicidal behaviors.

#3: Total Cholesterol is not an Adequate Measurement for Heart Health Risk!

Your liver makes approximately 3/4’s of your total body’s cholesterol, of which there are two basic types:

* High-density lipoprotein or HDL: This is often referred to as the “good” cholesterol, which is thought to actually help prevent heart disease.

* Low-density lipoprotein or LDL: This known as the “bad” cholesterol. According to conventional thinking, LDL is the one that builds up in your arteries, forming a plaque that narrows your arteries making them less flexible (atherosclerosis). We’re a clot to forms in one of these narrowed arteries that lead to your heart or brain, a heart attack or stroke may be the result.

As medical research science has progressed over the past 4 decades, so has our understanding of cholesterol. Unfortunately medical school protocols, curriculums and guidelines have not caught up. Most general practitioners believe in a very simplified version of how cholesterol behaves in our bodies. The FDA has even lightened its stance as evident in the recent updates to the U.S. Dietary Guidelines in 2015. Apparently size really does matter. Dr. Ron Rosedale clears up some of the confusion:

“The division into HDL and LDL is based on how the cholesterol combines with protein particles. LDL and HDL are lipoproteins — fats combined with proteins. Cholesterol is fat-soluble, and blood is mostly water. For it to be transported in your blood, cholesterol needs to be carried by a lipoprotein, which are classified by density. Large LDL particles are not harmful. Only small dense LDL particles can potentially be a problem, as they can squeeze through the lining of your arteries. If they oxidize, they can cause damage and inflammation. Thus, it would be more accurate to say that there are “good” and “bad” lipoproteins (as opposed to good and bad cholesterol).”

Heart-health expert Dr. Natasha Campbell-McBride simplifies the understanding of cholesterol’s behavior even further with this analogy:

“Because [LDL] cholesterol travels from the liver to the wound in the form of LDL, our “science,” in its wisdom calls LDL “bad” cholesterol. When the wound heals and the cholesterol is removed, it travels back to the liver in the form of HDL cholesterol (high-density lipoprotein cholesterol). Because this cholesterol travels away from the artery back to the liver, our misguided “science” calls it “good” cholesterol. This is like calling an ambulance traveling from the hospital to the patient a “bad ambulance,” and the one traveling from the patient back to the hospital a “good ambulance.”

More recent research has uncovered that it is not necessarily the count of LDL that is culprit in artery blockage, but rather the size of the LDL particles themselves. The large buoyant LDL particles tend to be benign, while the small, dense LDL particles are actually cause for concern. Cardiologist Stephen Sinatra says that the National Lipid Association (NLA) is now lobbying for a shift of focus toward LDL particle number instead of total and LDL cholesterol, in order to better assess the risk of heart disease in patients. But it still has not hit the mainstream, as most general practitioners still follow the outdated guidelines set forth The American Heart Association (AHA). He noted the following in his article:

“Consequently, you may have blood teeming with the less alarming large particle LDL, and still get signed up for a statin. And with the new controversial – and in my book dangerous – ‘wider net’ guidelines proposed by American College of Cardiology and the American Heart Association, expect that to happen a lot more. The new guidelines will make an estimated additional 15 million more adults (plus a few kids as well) ‘eligible’ to take statins in an effort to drug down their numbers, regardless of what type of LDL they have.”

#4: There are Measures in Place to Help You Dig Deeper into Your Risk Factors! (…and one of them is likely covered by your insurance)

Now that you know about particle size numbers, you CAN take control of your health and either ask your doctor for this test, or order it for yourself. It’s called an NMR LipoProfile. All major labs offer it, including LabCorp and Quest. Dr. Lipman says, if your doctor tells you your cholesterol is too high based on the standard lipid profile, getting a more complete picture is of the utmost importance. Especially if you have a family history of heart disease or other risk factors. Dr. Lipman continues:

“Press your doctor to review and assess the other often overlooked but possibly more important factors that can shed a brighter light on your UNIQUE situation, namely tests which look at hs-C-reactive protein, particle sizes of the LDL cholesterol (sometimes called NMR Lipoprofile), Lipoprotein and serum fibrinogen. These measurable physical clues will help fill in a few more pieces of the puzzle, and enable you and your doctor to develop a more customized program to help manage YOUR risk, with or without cholesterol drugs. If your doc’s not interested in looking under the medical hood, then it may be time to switch to a new mechanic.”

#5: Pro-Statin Studies Are Usually Funded By Drug Companies!

Most pro-statin studies are sponsored and funded by the drug manufacturers themselves, which (surprise) will typically skew results in their favor. Conflicts of interest have had a tremendous influence on the creation of guidelines and protocols in the medical community. In fact it has become more of the norm than the exception. Here’s just one example, the revised and controversial 2013 cholesterol-treatment guidelines issued by the American Heart Association (AHA) and the American College of Cardiology (ACC) were created by a several individuals who had enormous conflicts of interest:

* The most noted author was Dr. Neil J. Stone. Dr. Stone is a proponent of statin usage and has received honoraria for educational lectures from Abbott, AstraZeneca, Bristol-Myers Squibb, Kos, Merck, Merck/Schering-Plough, Novartis, Pfizer, Reliant, and Sankyo (all drug companies). He has also served as a consultant for Abbott, Merck, Merck/Schering-Plough, Pfizer, and Reliant.

* The second author is Jennifer Robinson who admitted to the New York Times in 2011 that she was given research money from seven drug companies, including some of the main sellers and manufacturers of cholesterol medications. 

* Another author, C. Noel Bairey Merz, received lecture honoraria from Pfizer, Merck, & Kos, and has consulted for Pfizer, Bayer, and EHC (Merck). She’s also received unrestricted grant money for continuing medical education from Pfizer, Procter & Gamble, Novartis, Wyeth, AstraZeneca, and Bristol-Myers Squibb Medical Imaging, as well as research grant money from Merck. She owns stock in Boston Scientific, IVAX, Eli Lilly, Medtronic, Johnson & Johnson, SCIPIE Insurance, ATS Medical, and Biosite.

* The list goes on and on.

#6: You Can Improve Your Heart Health Markers, But You Must First Know What They Are!

Statins and other cholesterol-lowering drugs are not prudent for the majority of people. Specifically, if high cholesterol and longevity run in your family. Don’t be afraid to push back and tell your doc you’d prefer to avoid drug therapies, assuming you’re not in a critical situation. Discuss with your Doctor the possibility of trying a nutritional approach to improving your heart health markers based on all of your specific risk factors, not just your cholesterol numbers alone. In addition to the NMR Lipoprofile mentioned earlier, there are other tests that can give you a much better assessment of your heart disease risk than your total cholesterol numbers alone:

* HDL/Cholesterol ratio: Divide your HDL level by your total cholesterol. That percentage should be above 24%.

* Triglyceride/HDL ratios: You can also do the same thing with your triglycerides and HDL ratio. That percentage should be below 2.

* Fasting insulin level: Any foods high in carbohydrates like fructose and refined grains generates a rapid rise in blood glucose. Insulin then accelerates to compensate for the rise in blood sugar. Insulin released from eating too many carbs promotes fat accumulation and makes it more difficult for your body to shed excess weight. Excess fat, particularly the visceral fat around your belly, is one of the major contributors to heart disease.

* Fasting blood sugar: Studies have shown that people with a fasting blood sugar level of 100-125 mg/dl had a nearly 300% increased risk of having coronary heart disease than people with a level below 79 mg/dl.

* Iron level: Iron can be very potent. Excess iron creates oxidative stress. Excess iron levels can damage your blood vessels and increase your risk of heart disease. Ideally, you should monitor your ferritin levels and make sure they are not above 80 ng/ml. This can sometimes be remedied by donating blood or having therapeutic phlebotomy. Either of these procedures can effectively eliminate the excess iron from your blood.


*Coronary Calcium Scan (CAC): Undoubtedly the most conclusive test for detecting Coronary Artery Disease. A coronary calcium scan is a test that looks for specks of calcium in the walls of the coronary (heart) arteries. These specks of calcium are called calcifications. Calcifications in the coronary arteries are an early sign of coronary heart disease (CHD). CHD is a disease in which a waxy substance called plaque builds up in the coronary arteries. Over time, plaque can harden or rupture (break open). Hardened plaque narrows the coronary arteries and reduces the flow of oxygen-rich blood to the heart. This can cause chest pain or discomfort called angina. If the plaque ruptures, a blood clot can form on its surface. A large blood clot can mostly or completely block blood flow through a coronary artery. This is the most common cause of a heart attack. Over time, ruptured plaque also hardens and narrows the coronary arteries. CHD also can lead to heart failure and arrhythmias. Two machines can show calcium in the coronary arteries—electron beam computed tomography (EBCT) and multidetector computed tomography (MDCT). Both use x rays to create detailed pictures of your heart and circulatory system. A coronary calcium scan is a fairly simple test and provides a definitive measure of the locations and existence of problematic areas. Unfortunately, this test is rarely used and not covered by health insurance despite the fact that the alternative treatment (Stenting) is much more invasive, not to mention, nearly 100 times more expensive. This issue has become so controversial that a documentary was released last year detailing the problem entitled “The Widowmaker” here is a short movie trailer:

#7: You Can Easily Improve Your Heart Health With Proper Nutrition!

You can improve your heart health by improving your diet. Unfortunately, many doctors would rather write a quick script for a Statin than spend the time explaining nutritional therapies. Here are a few steps you can take to improve your heart health:


1. Eliminate processed foods which are loaded with refined sugar and carbs, processed fructose, and trans fat. All of these foods increase the risk of heart disease. Try to implement unprocessed or minimally processed foods, ideally organic and/or locally grown into your daily diet.

2. As often as possible, avoid meats and other animal products such as dairy and eggs sourced from animals raised in confined animal feeding operations (CAFOs). Instead, opt for grass-fed, pastured varieties, raised according to organic standards. Mostly for the purpose of increasing the levels of healthy saturated fats in your diet.

3. Eliminate no-fat and low-fat foods, and increase consumption of healthy fats. Half of the population suffers with insulin resistance and would benefit from consuming 50-85 percent of their daily calories from healthy saturated fats, such as avocados, grass-fed butter, pastured egg yolks, coconuts and coconut oil, unheated organic nut oils, raw nuts, and grass-fed meats. No- or low-fat foods are usually processed foods that are high in sugar, which raises your small, dense LDL particles.

4. Balancing your omega-3 to omega-6 ratio is also key for heart health, as these fatty acids help build the cells in your arteries that make the prostacyclin that keeps your blood flowing smoothly. Omega-3 deficiency can cause or contribute to very serious health problems, both mental and physical, and may be a significant underlying factor of up to 100,000 premature deaths each year.

5. Ask your doctor of the appropriate ratios of calcium, magnesium, sodium, and potassium, supplement when necessary, but most of these nutrients are abundant in a whole food, fresh vegetable rich diet anyway.

6. Optimize your vitamin D level. Some experts believe that optimizing your vitamin D level through regular sun exposure, as opposed to taking an oral supplement, may be key to optimizing your heart health. If you do opt for a supplement, you will also increase your need for vitamin K2.

7. Optimize your gut health. Regularly eating fermented foods, such as fermented vegetables, will help reseed your gut with beneficial bacteria that may play an important role in preventing heart disease and countless other health issues.

8. Eliminate smoking & alcohol consumption.

9. Exercising regularly is actually one of the safest, most effective ways to prevent and treat heart disease. In 2013, Harvard and Stanford researchers reviewed 305 randomized controlled trials, concluding there are “no detectable differences” between physical activity and medications for heart disease. High-intensity interval training (HIIT), which requires but a fraction of the time compared to conventional cardio regimens, has been proven to be especially effective.

10. Pay attention to your oral health. There is evidence linking the state of your oral health several heart health issues.

11. Consider retraining your metabolism to get its energy from fat instead of glucose by following the perameters of a low-carb/high fat (LCHF) diet, sometimes referred to as Banting, Paleo, NSNG, Keto (Ketogenic) or Atkins. All of these are similar and will improve your heart health and optimize your metabolism.

Avoiding statins might be one of the healthiest decisions you ever make. The side effects of these drugs are numerous, while the benefits are debatable. There is but one group of individuals who actually benefit from a cholesterol-lowering or Statin medication. These people have Genetic Familial Hypercholesterolemia. This is a condition characterized by abnormally high cholesterol, and is most often resistant to lowering with lifestyle strategies like diet and exercise. 

The purpose of this article was to provide a brief overview of the misconceptions surrounding dietary cholesterol as well as the unnecessary and potentially dangerous treatments that have become epidemic in our country. To thoroughly understand this topic, one must jump down a virtual research rabbit hole 100 miles deep! I have included a video that provides insights into this topic in much greater detail: Ivor Cummins takes a problem solving Engineer’s approach to understanding your lipid panels and reclaiming your heart health. The video is about 30 minutes in length and well worth the watch. If you’ve recently received a diagnosis, or have a loved one that has, this information could, quite literally, change your life. 

References: Dr. Frank LipmanDr. Stephen SinatraDr. Natasha Campbell-McBride, Dr. Ron Rosedale, Ivor Cummins   

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By Any Other Name, It’s Still The Same

Will the FDA’s new Nutrition Facts Label lead to a whole new wave of trickery by the food companies?


On May 20, 2016 the FDA finalized the new Nutrition Facts label for packaged foods. Among some other minor changes, the FDA is requiring food manufacturers to identify all “added sugars” in food products. Previously, these added sugars were lumped in with the “Total Carbohydrates” section of the label, and only naturally occurring sugars were identified. “Total Sugars,” in the past, have included added sugars, but this new label will expose those added sugars on an additional section of the label. Manufacturers will need to implement this new label by July 26, 2018. However, manufacturers with less than $10 million in annual food sales will have an additional year to comply. Here’s a glimpse at the new label changes:


The FDA recommends that Americans consume less than 12.5 teaspoons of added sugars per day. The average American consumes 60% more sugar than that allowance. Many health organizations believe that the daily limit of added sugar intake should be as little as 6 teaspoons per day. Though these new regulations are still based on a macro-nutrient ratio that is completely out of whack, they are at the very least, a step in the right direction. I would imagine it’s difficult to squabble over the US daily allowance for added sugars with a government organization that still thinks Kellogg’s frosted flakes are healthier than an avocado.


There are many reasons that processed food companies started utilizing “added sugars” in the production of their products. Due to an alarming rise in incidents of fatal heart attacks and heart disease in the late 70s, the US government implemented the dietary guidelines for America that mandated a reduction in dietary fats. This change was based on research that had not been proven, and was concocted by unqualified legislators instead of Nutritional Scientists. The food companies then had to reformulate their recipes to accommodate these new guidelines. The reduction and/or removal of dietary fat required that they be replaced by one of, or a combination of the two remaining macronutrients. Since many sources of fat were also rich with protein, the addition of carbohydrates was the only logical choice to fill that void. Sugar, being the Queen Mother of all carbohydrates, also happened to be delicious. The food companies discovered that the addition of sugars would not only improve taste, texture and palatability, but also improve shelf life. Scientific studies have indicated that “added sugars” also enhances addict-ability, which would obviously improve profitability. All of this to the unfortunate detriment of the public health. Sugars are undisputedly the main contributor to the obesity/diabetes epidemic that has plagued our country for the last three decades. This video illustrates the situation in a brief, yet entertaining way:

Processed food companies have become notorious for taking liberties with the truth in an effort to hide the existence of these added sugars from the consumer. Some of the language used on food labels would be more appropriate in the urban dictionary than on a list of ingredients. Their attempts at hiding “added sugars” on food labels have been nothing short of comical. As far as I can tell, there are nearly 300 different words being used to describe sugar on food labels in the US (a liberal estimation). Listed below are some of the most common:


Agave, Agave nectar, Anhydrous, Caramel, Carbitol, Corn sweetener, Crystalline fructose, Barley malt, Dextran, Dextrose, Diastatic malt, Diglycerides, Disaccharides, Diastase, Erythritol, Ethyl maltol, Florida crystals, Fructooligosaccharides, Fructose, Fructose crystals, Galactose, Glucitol, Glucoamine, Glucose, Glucose solids, Hexitol, Honey, Inversol, Isomalt, Lactose, Malt, Maltodextrin, Maltose, Mannitol, Muscovado, Nectar, Panocha, Pentose, Sorbitol, Sorghum, Sucanat, Sucanet, Sucrose, Treacle, Xylitol, Xylose, Zylose.


Cane juice, Cane juice solids, Dehydrated cane juice, Evaporated cane juice, Fruit juice, Fruit juice concentrate, Fruit juice crystals, Fruit juice solids, {enter fruit name here} juice.


Barbados sugar, Beet sugar, Brown sugar, Cane sugar, Coconut sugar, Confectioner’s sugar, Castor sugar, Date sugar, Demerara sugar, Evaporated sugar cane, Free Flowing Brown Sugars, Golden sugar, Granulated Sugar, Grape sugar, Glazing sugar, Icing sugar, Invert sugar, Malt sugar, Maple sugar, Organic raw sugar, Powdered Sugar, Raw sugar, Table sugar, Turbinado sugar, White sugar, Yellow sugar


Buttered syrup, Corn syrup, Corn syrup solids, Carob syrup, Evaporated cane syrup, Golden syrup, Glucose syrup, High Frustose Corn Syrup, King’s syrup, Malt syrup, Maple syrup, Molasses, Raisin syrup, Refiner’s syrup, Rice syrup, Sorghum syrup.

Will the FDA’s new Nutrition label lead to a whole new wave of trickery by the food companies? …oh, you betcha!

Now that the FDA has issued a moratorium on “added sugars” with their required inclusion on product labels, the food companies are going to have to get even more clever when attempting to hide their existence from the general public. Since the FDA’s announcement in 2014, many (most) food companies have been lobbying feverishly to squash these new regulations, but to no avail. Now they have no other recourse than to squabble over the minutia. One sugar lobby has already confronted the FDA with the claim that the teaspoon is a misleading unit of measurement. While another claims that grams are confusing. Let there be no doubt, the food companies will be doing everything within their power to blur the lines as to what “added sugars” actually are.

What’s next?

Sugar accounts for a small fraction of U.S. farm output, but the industry contributes more to congressional campaign coffers than any other commodity producer. According to the Center for Responsive Politics, between 2007 and 2015 growers donated more than $22 million. They have money, and they are not afraid to spend it. The sugar lobby’s power and influence should not be underestimated. They will most certainly be wielding cash to discover/create loopholes that we haven’t even thought of yet. “There is likely to be litigation over what is and isn’t added sugar,” said Stephen Gardner, an attorney at the Dallas-based Stanley Law Group and former director of litigation at CSPI. A case will likely be made that sugar additives that are naturally occurring in nature, or that contain a slight modicum of minerals should not be counted amongst added sugars.  Professor Jeremy Kees, a nutrition label expert from Villanova University School of Business, who has consulted for both the FDA and the food industry, said that he believes that the label change will have a relatively small impact on consumers, “I think front of pack labeling has more potential to have a bigger impact on consumers.”


Blurring the lines with buzz words

All natural, All natural ingredients, Natural, Organic, Pure, Raw, Unrefined, Wholesome, DOES NOT mean “healthy“. You’re going to be seeing this terminology used at nauseum. These words will likely be used liberally on front label packaging containing “natural” sweeteners. The sugar lobby will argue that sweeteners that come from fruit and other natural sources should not be counted as added sugars. The problem is, the sugar that comes from fruit and most other natural sources is just NOT healthier, NOT different in any substantive way from the sugar that comes from sugarcane. This misunderstanding is exactly how food producers will exploit this rule. They will add apple juice or agave to everything that kids eat, and then their product will technically have no “added sugars,” even when they actually have loads of added sugars. Food companies would like nothing more than to trick you into believing that their product is somehow wholesome, or “good for you” just because it’s sweetened naturally.


The term organic is regulated currently by the USDA, for the production of meats, poultry and eggs only. The FDA has no regulation for the use of the term organic and neither organization has implemented hard fast rules for the use of the word natural.

” … but it’s all natural!” You say …

Oh yeah, well so is cyanide.

How bout a nice little poison ivy salad with some cow dung mushrooms, black mold croutons and a crude oil dressing? Perhaps you could wash it down with a lovely poison oak tea? …

…why not, it’s natural?!! Did you know that 97% of the vegetation that grows on the planet is not fit for human consumption, and it’s all natural. Here’s a breakdown of some of the natural sweeteners that the health food community often claim are healthy:

Agave (nectar or syrup) – A very popular sweetener in the natural health community. This sweetener is often considered a healthy alternative to sugar because it’s low on the glycemic index. The harmful effects of sugar have little to do with the glycemic scale, and everything to do with the fact that Agave is very high in fructose content. Repetitive fructose consumption can lead to insulin resistance which will chronically elevate blood sugar and insulin levels. Sugar is nearly 50% fructose, while Agave contains 70-90% fructose, far worse than sugar gram for gram.

Raw Organic Cane Sugar – Many so called “health products” are sweetened with raw, organic sugar. Organically grown sugar has the same chemical composition as “regular” sugar. The fact that it “raw” or how it’s processed means nothing, our bodies metabolizes it in exactly the same way.

Evaporated Cane Juice – This one always makes me laugh. Do food companies really think that describing the way the Cane Sugar is processed is going to make it sound healthier? This one is just deception plain and simple. Evaporated cane juice IS sugar.

Brown Sugar – Molasses forms as a by-product of the sugar refining process and is often added back in small amounts giving the sugar a brown color. Molasses is about 50% sugar and contains a small amount of minerals. Brown sugar is regular sugar diluted with a slightly less unhealthy, less concentrated sugar. The tiny amount of minerals hardly make up for it’s contribution towards insulin resistance.

Coconut Sugar – Derived from the circulating fluid of the coconut plant.The processing method is very natural… it simply involves extracting the fluid, then allowing the water to evaporate. Coconut sugar contains a small amount of fiber and a few nutrients, also has a lower glycemic index than regular sugar. However, the glycemic index is just shy of irrelevant when it comes to the harmful effects of sugar. What really matters is whether this product is high in fructose or not. Coconut sugar is actually very high in fructose. It contains a small amount of free fructose, but 75-80% of it is sucrose, which is half fructose. That’s about 35-45% total fructose. Due to its slightly smaller amount of fructose than sugar, and the tiny amounts of fiber and nutrients, you could say that coconut sugar is less unhealthy than regular sugar, gram for gram. However… being “less unhealthy” than sugar does NOT make it healthy.

Honey – Contains some nutrients which includes antioxidants and trace amounts of vitamins and minerals. However, it is 80% sugar, by weight. Several studies have compared honey to plain sugar and noted that honey has slightly less harmful effects on metabolism. This is yet another example of a sweetener that is slightly “less unhealthy” than sugar. While a better choice than high fructose corn syrup, it is not recommended if your goal is weight loss.


The Bottom Line: Your body metabolizes the fructose in all of these natural sugars the SAME way as it does with regular sugar. Your liver doesn’t know the difference!

I know what you might be thinking …is this the part in the article where he reminds us that we can satisfy our sweet-tooth with fiber rich fruits and berries? Is this just a full on assault on all things sweet? Must we live our days tasting only saltiness, sourness and bitterness if we want to eat healthy? Have we been presented with a problem that has no solution? Does the food industry even have healthy options for added sugar? What’s with all the questions?


I think both Doctors and Dietitians would agree that a healthy diet would exclude eating processed foods that are subject to added sugars in the first place. The foods products that are designed and formulated to target children are most egregious offenders in this battle against added sugars. Sugar IS an addictive substance and that’s not just an opinion, that’s a fact. 1 out of every 3 children between the ages of 2 and 19 are overweight. These children have a 70% chance of becoming obese adults.

THE FACT OF THE MATTER IS: The food companies DO have healthy (or at least “not unhealthy”) options in regards to the added sugars they use in their products!


Here is a short list of some of the most common “not unhealthy” sweeteners:

Stevia – A very popular low-calorie sweetener that currently holds a 13% share of the artificial sweetener market in spite of the fact that it is not artificial. It is extracted from the leaves of a plant called Stevia rebaudiana. This plant has been grown for sweetness and medicinal purposes for centuries in South America. There are several sources of sweetness found in Stevia leaves, the main ones are Stevioside and Rebaudioside A. Both are many hundred times sweeter than sugar, gram for gram, with virtually no calories. There have been several studies conducted with humans revealing Stevia to have health benefits. When blood pressure is high, Stevia can lower it by 6-14%. However, it has no effect on blood pressure that is normal, or only mildly elevated. Stevia has also been shown to lower blood sugar levels in diabetics. There have also been studies in rats showing that Stevia can improve insulin sensitivity, reduce oxidized LDL cholesterol, and reduce plaque build up in the arteries. Stevia also has the greatest consumer availability than most of the other safe sugar replacements.

Erythritol – is low-calorie sweetener. It’s a sugar alcohol that is found naturally in certain fruits It contains 0.24 calories per gram, that’s about 6% of the calories that sugar has, with 70% of the sweetness. Erythritol doesn’t spike blood sugar or insulin levels and has no effect on biomarkers like cholesterol or triglycerides. It is absorbed into the body from the intestine, but is excreted from the kidneys unchanged. Studies show that erythritol is very safe. However, same as with other sugar alcohols, it can cause digestive issues if you consume too much at a time. Erythritol tastes very much like sugar, although it can have a mild aftertaste.

Xylitol – is a sugar alcohol with a sweetness similar to sugar. It contains 2.4 calories per gram, or about 60% of the caloric value of sugar. Xylitol has some benefits for dental health, reducing the risk of cavities and dental decay. It has also been attributed to improved bone density, helping to prevent osteoporosis. Xylitol doesn’t raise blood sugar or insulin levels. However, as with other sugar alcohols, it can cause digestive side effects if consumed in high doses. Xylitol is toxic to dogs, but completely safe for humans.

Yacon Syrup – is harvested from the Yacon plant, which is native to the Andes in South America. This sweetener has recently become popular as a weight loss supplement because one study found that it caused significant weight loss in overweight women. It is high in fructooligosaccharides content, which functions as a soluble fiber that feeds the good bacteria in your intestines. Yacon syrup can help reverse constipation.

Monk fruit (luo han guo) – is a fruit native to China and northern Thailand. It’s 300 times sweeter than sugar, and has been used in traditional Chinese medicine to treat obesity and diabetes. Luo han guo is a cousin of the cucumber, and contains mongrosides. Studies are underway to discover whether there is truth to the claim that these monogrosides inhibit tumor growth. Luo han quo has antioxidant properties, and may help manage diabetes. Because these antioxidants have inhibitory effects on blood sugar levels, they may also defend against heart disease. Teas made from luo han guo have been known to relieve throat inflammation or cough, cool heat stroke, help with elimination in the elderly, and aide in the relief of digestive distress.


The Bottom of the Bottom Line:

The Food Industry DOES in fact have healthy/not unhealthy options in regards to the use of added sweeteners to improve the palatability of their processed foods. The real question is – Will they utilize their considerable resources ($) to litigate in an effort to maintain the status quo? Will they direct their money towards developing and improving upon the use, production and implementation of healthier options? Though the most likely scenario is a combination of both (skewed heavily on the side of litigation) my hope is that the FDA will stand strong and not allow politics to influence the ingredients included in products targeting our country’s children.


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The Only Fats To Fear

The battle against Trans Fats in the Standard American Diet. 


Don’t worry, this isn’t one of those articles where we collectively dive down a rabbit hole of technical jargon that requires a chemistry degree in order to understand what trans fats are. I’ll make this short and sweet.

There are basically 2 kinds of trans fats:

1.) Natural trans fats – They have been part of the human diet ever since we began eating meat and dairy products from grass fed animals (cattle, sheep and goats.) These are often referred to as ruminant trans fats, they are completely natural (they are formed when bacteria in the animal’s stomach digest grass.) These trans fats are typically 2-5% of the fat in dairy products, and 3-9% of the fat in beef and lamb. These trans fats are generally considered safe. Evidence of ruminant trans-fats is mixed, with experimental evidence suggesting that vaccenic acid is harmful while CLA is not and may be beneficial. In fact, conjugated linoleic acid (CLA), which has long been consumed as a dietary supplement to reduced risk of heart disease. (Learn more about CLA here)

2.) Industrial trans fats, or hydrogenated fats – These fats are the result of pumping hydrogen molecules into vegetable oils, thus changing the chemical structure of the oil. This changes it’s chemical structure from a liquid into a solid. This process involves high pressures, hydrogen gases, and a metal catalyst. After hydrogenation, the vegetable oils has a much longer shelf life and is solid at room temperature. The consistency becomes similar to saturated fats, however it differs from saturated fats in several very dangerous ways. At high temperatures this vegetable oil’s molecular structure becomes unstable and highly toxic. These hydrogenated, and partially hydrogenated oils have proven to increase the production of dense LDL lipoproteins, decrease production of HDL cholesterol and thus increase the risk factors for coronary heart disease. Several studies have linked trans fats to cancer. It has also been proven that these industrial trans fats have a causational relationship with inflammation which is a precursor for not only heart disease but also metabolic syndrome, diabetes and arthritis.

Almost one year ago, the FDA implemented a three year phase out program to rid the American diet of trans fats by June of 2018. “It’s about time,” says Dr. Fred Kummerow who was instrumental in discovering the correlation between trans fats and heart disease way back in 1957! Since then, heart disease has become the # 1 killer of men and women in the United States. Dr. Kummerow, who will be 102 years of age this October, has made this battle his life’s work. My hope is that he gets a chance to see this process through to completion.

Meanwhile, in that other trans community, AKA the food industry, the pushback on the trans fat ban is a very real thing. Due to the overwhelming evidence of the dangers of trans fats, you’d be hard pressed to find anyone opposed that didn’t have a political or financial motivation. Oh yes, they are out there, and are jumping and diving through loopholes. The most common being that the FDA does not require the listing of trans fats on food labels if it has less than .5 grams per serving. Though many players in the food industry are claiming proactivity and reinvention, most are teetering on the threshold of honesty by adjusting portion sizes on food labels to accommodate a less than .5 gram trans fat inclusion. This even gives them the opportunity to boast “no trans fats” on the label, which is more often than not just a bold faced lie.

Before you start doling out kudos to the FDA for finally doing something about trans fats, one must be mindful of several things:

  • First, the FDA is and always has been a very political organization.
  • The FDA regulates both foods and drugs.
  • The FDA has had budget increases that were funded by both the food and drug industries.
  • Enough said, I’m sure you can do the math.

*It is also important to note that the FDA continues to limit and demonize healthy saturated fats, which have been proven by science to be heart healthy. This creates an even larger obstacle for the food companies in their efforts to comply with the new regulations. In short, they refuse to admit that they were wrong in spite of the obvious obesity epidemic that is currently in its 4th decade. Ridiculous. (But I digress)

With all of this in mind, you’ll likely not be too surprised to learn that this trans fat ban is not really an across the board ban at all. There are already procedures in place for food companies to petition the FDA for approval of their products that contain more than .5 grams of trans fats. Are you thoroughly disgusted yet?

In short, in spite of these new trans fat restrictions, it is imperative that we, as consumers, educate ourselves as to where these rancid trans fats are hidden. As implementation of these new regulations progress, food companies and restaurants will be struggling with the transition. They don’t want to completely let go of their precious trans fats for several reasons. As toxic as they are, hydrogenated, and partially hydrogenated oils are cheap, last longer in the fryer which allows for multiple uses, they also improve the texture of some foods for improved palatability and extend the shelf life of many foods. The food companies will not be giving up without a fight.

Don’t just assume that because your favorite wing house doesn’t bread their wings that they are right in line with your NSNG, low-carb, Ketogenic, or Paleo diet plans. They could be fried up in toxic vegetable oil. Don’t be afraid to ask your server how your meal is prepared. I used to be timid about asking questions, those days are long gone.

If you already eat a healthy diet of whole foods, you likely avoid prepackaged and processed foods already. In case you don’t, here are some products that may have industrial trans fats:


Avoid cooking with processed vegetable oils, margarines, hydrogenated oils, partially hydrogenated oils, interestified fats – sunflower, safflower, cottonseed, canola, soybean, grapeseed and corn oil are all damaging to your health.


Notice that the most stable oils are those with the largest percentage of saturated fat, while the most unstable are those with the largest percentage of polyunsaturated fat.

Replace these harmful vegetable oils and trans-fats with flavorful grass-fed butter, ghee, coconut oil, lard, red palm oil, goose fat, duck fat, oils with limited polyunsaturated fats (macadamia, avocado, olive oil, and healthy animal fats with cancer fighting components like CLA from grass fed beef tallow.)

Removing trans fats from the American diet can save up to 7000 lives and 20,000 heart attacks per year. Though it’s not the issue that will solve all of our countries dietary problems, it’s certainly a step in the right direction. Get involved, share this information with people you care about. Remember, the food you eat can either be medicine or poison. Let’s help others make the healthy choices.



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