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That video's too long. Can you summarize the experience? I’m too lazy to even fini
Hey is your dad going to be on the sidelines tomorrow night?Basically I felt pretty boss.
Oh yeah. In fact, I got to go on the sidelines pre-game last week.Hey is your dad going to be on the sidelines tomorrow night?
So coolOh yeah. In fact, I got to go on the sidelines pre-game last week.
From Dr Andreas Eenfeldt’s Diet Doctor website.
“Experts still trumpet eating less and exercising more to slow down the epidemics. But that’s what we’ve been saying for 30 years, while the problem has exploded. It’s not working.
It may be even worse. The problem really started to get bad in the early 80s, just when we were told to eat “healthily”, just when the first Dietary Guidelines for Americans were released, and then copied around the world. That’s when the epidemic started.”
+1.Whether you're a meat eater, vegetarian, or vegan, just choose foods that have the least amount of processing. It's almost the only way to avoid added sugars, which are hidden everywhere.
Interesting look at the history of the human diet with respect to dramatically increased carbohydrate intake (starch & sugar, especially refined carbs) over just the last 30 years or so. This coincides with huge increases in obesity, diabetes, metabolic syndrome, etc. Click the image for a bigger version.
I think this was originally in response to a claim that low carb eating was a “fad” when in fact it appears that the vast majority of human history has been low carb — our modern diet is the anomaly.
Source: jnwillits.com/2016/02/03/human-diet-perspective
From the post:
If the history of mankind were represented by a distance of 100 meters, the last 100 years would be within the final four millimeters.
Our first 1.5 million years of human diet history is not represented on the graph. If it were, the recent spike of relatively high-carb eating would be nearly invisible. I think one million years of history is enough to make the point that our switch to eating sugar and grains is an extreme change.
Fat: The New Health Paradigm
Article at Credit Suisse Research Institute | Full Report (PDF)
“Eating cholesterol, for instance, has basically no impact on the level of cholesterol in the blood or on potential heart diseases, and the link between saturated fat intake and cardiovascular risk has not been proved.”
“In short, saturated fats and monounsaturated fats are not behind the high rates of obesity and metabolic syndrome* in the US. The two leading culprits are the higher intakes of vegetable oils and the increase in carbohydrate consumption.”
Metabolic syndrome is a collection of factors that increase risk for heart disease, diabetes, and stroke.
- High blood pressure
- High triglycerides
- Low HDL
- Excess abdominal fat
- High blood sugar
I tracked macros briefly when I first changed my eating habits, just long enough to make sure I understood the glycemic index on things. Now I know what works for me. Plus, tracking every meal was a PITA so I don’t do it any more. I keep carbs very low, typically 50-100 grams/day and eat a lot of fat, probably 65-70% of my calories most days.Do you pay attention to your macro percentages? I've gone back and forth between 50/25/25 and 40/30/30. I'm not sure which is better for me to continue on as I've lost weight at both counts. I'm getting to a point where I'm not really wanting to lose much more, but rather maintain and continue to adjust my body composition.
I tracked macros briefly when I first changed my eating habits, just long enough to make sure I understood the glycemic index on things. Now I know what works for me. Plus, tracking every meal was a PITA so I don’t do it any more. I keep carbs very low, typically 50-100 grams/day and eat a lot of fat, probably 65-70% of my calories most days.
If you’re losing weight at 30% carb that is pretty impressive to me — lots of exercise involved I’m guessing?
Oh, I read it as fat/protein/carb, not sure why though, I guess I am used to seeing it that way.HA... no my highest number on both counts is my carbs. So currently that's 50%. And yes, I work out A LOT. Intense workouts. Plus most of my carbs are actually just fruits and veggies, not starchy carbs.
Oh, I read it as fat/protein/carb, not sure why though, I guess I am used to seeing it that way.
Have you tried carb restriction and increase the fat? I think you mentioned before that it didn't feel right to you. Many people find the extra weight drop off very quickly when carbs are cut way back.
Good that you limit the starchy stuff. Fruit & veg has fiber to mitigate the uptake of carbs so I think the insulin/fat storage impact is minimized.
......
“Eating cholesterol, for instance, has basically no impact on the level of cholesterol in the blood or on potential heart diseases, and the link between saturated fat intake and cardiovascular risk has not been proved.”
“In short, saturated fats and monounsaturated fats are not behind the high rates of obesity and metabolic syndrome* in the US. The two leading culprits are the higher intakes of vegetable oils and the increase in carbohydrate consumption.”.....