How labels make you fat.
Low Carb diet might be in your DNA!
Sometimes it happens to all of us.
You didn’t get to eat a meal for some time. You are hungry. And there is no time to eat one now. Nothing healthy is around. Or simply you want to eat something like a fancy snack with different flavor, add something fun to your usual meals, and you want something healthy, something that can at least potentially help you to build healthy beautiful body and lose more fat.
Something like a protein bar, that tastes nice and supposed to be weight loss friendly, and supposed to help us build those beautiful muscles, that not only look good, but also burn fat and make us live longer and better.
The idea is great!
In theory.
But I am yet to find a TRUE HEALTHY PROTEIN BAR.
Why the heck do they call them protein bars, if most of them have more carbs?!
Let’s call them carbohydrate bars enriched with protein, or at least energy bars with more protein.
It’s like calling broccoli a protein meal! It has protein too! And if you eat like a kilo of it, you’ll cover almost half or third of your daily protein needs (that is also highly questionable term).
I don’t really want to eat a candy bar with protein in it.
I’ll go for real candy, when I need one, and will get my protein from foods, that are much more enjoyable, like grilled salmon.
?
All those companies, “health” promoting companies, lie too! Just like a sugary cereal producer labeling some cereals low fat and healthy adding all that fattening sugar and synthetic vitamins (because there is nothing natural left in that highly processed product) the health effect of which is zero or opposite.
Want a good grocery shopping advice?
Never look at the front label.
Turn around the product and read THE REAL LABEL, all the ingredients.
Use your technology to benefit your health — google things you don’t understand. Most of the foods are nothing what is stated on the front label.
Welcome to the real world.
Make it simple?
Avoid anything with a long list of ingredients.
Unprocessed whole foods made by nature — plants, unrefined unprocessed animal products.
Get them. Cook them. Eat them.
Genes.
I’m reading this fascinating book about our DNA and genes, The DNA Restart, and how the fattening effect of carbohydrate-rich diet might be programmed in our genes, and there is very little you can do about it.
Depending on where your ancestors were from, you might be very low carb tolerant or high carb tolerant, and that will define whether you get fat even thinking about carbs (well, almost) or, like your lucky friend Joe can, in fact, consume a lot of natural carbs from fruit and grains and be just fine.
It kind of sucks. I know.
I blow up like a balloon, if I eat any sugar, grains or even too much fruit. You can see it on my face the next day. And everywhere else later, if I continue eating carbs. I naturally stopped eating bread, when I was 12 or something. Just never felt right.
The book has a cracker test to tell you how carb tolerant you are.
And lots of other fascinating information about foods we eat, that might be fattening us.
Review is coming up on the blog this Thursday! So stay tuned and look out for that email from me telling you all about it.
Know your genetic carb tolerance or get fat and sick. It ain’t about the calories. It never was.
You don’t get healthy and stay healthy.
HEALTH is a DAILY PRACTICE. One bite at a time.
Daily Bite of Health
READ THE REAL LABEL
And here is an extra Bite of Health.
Ending Fat Controversy And How To Eat Fat, Get Thin — With Dr. Mark Hyman
In this episode you’ll discover:
- Dr. Hyman’s surprising story that led him to practice medicine.
- Why most of today’s physicians are not trained in preventative healthcare.
- Where the controversial belief that dietary fat is bad for our health stems from.
- How today’s fear of fat is also a language issue.
- What’s at the root of health issues like diabetes, high cholesterol, and obesity.
- What some of the biggest benefits of dietary fats are.
- The impact that dietary fat has on insulin.
- Where to find nutritious fats with the most historical usage.
- Critical insights about the potential dangers of vegetable oils.
- Important tips for buying and storing olive oil.
- How dietary fats impact brain health.
