Sugars Unsweetened Truth & The Low-Fat Fantasy

30/01/2024

https://www.youtube.com/live/YX8pCcz-6fQ?feature=shared

Dr. Mark Cucuzzella, Air Force Reserve Lieutenant Colonel (ret), practices at the Veterans Administration Hospital in Martinsburg, West Virginia. As a Profes...

14/09/2021

ABSTRACT. According to a commonly held view, the obesity pandemic is caused by overconsumption of modern, highly palatable, energy-dense processed foods, exacer

04/09/2021

10/08/2021

Some Tuesday thoughts from 💭 Does this make sense to you?⁠
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The main reason grains are fed to livestock is so they gain weight quickly and reliably 🌾⁠
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That's right, RELIABLE weight gain is one of the reasons 🤯⁠
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So why do the dietary guidelines recommend we eat 6 serves of grains each day? 🍞 When 3/4 of people worldwide are overweight?!⁠
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Surely we would be better off replacing grains with foods that are:⁠
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✔ more satiating (higher protein)⁠
✔ nutrient-dense⁠
✔ lower on the glycemic index⁠

And yes, properly prepared grains (real sourdough bread 🍞) might be part of a healthy diet for someone who is metabolically healthy...

But most people are NOT metabolically healthy 😥 and are insulin resistant meaning they are not able to regulate glucose (carbs) properly.

Markers of poor metabolic health include:

👉 large waist circumference
👉 high blood pressure
👉 low HDL
👉 high triglycerides
👉 high blood sugar
..how many people do you know that have at least one of those indicators? ❓

It is estimated that 88% of American adults have insulin resistance, although it goes larger undiagnosed... Until it has progressed to prediabetes 🩸

Most people will benefit greatly from cutting down/out grains! 🌾

What has your experience been with grains and weight loss? Let me know down below! 👇
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07/08/2021

YES YES YES!!!!!

The glycemic index (GI) is not just bad science, it has a dangerous loophole big enough to drive an ice-cream truck through. It's time it went to the place where old (and wrong) public health messages go to die.

The glycemic index of a food is measured by comparing the way a healthy person’s blood sugar level responds (over a 2 hour period) to 50g of glucose and how they respond to 50g of carbohydrate in the food being tested (let’s say boiled potatoes). If the tested food produces an effect which is 70% of the one measured for the glucose then it is said to have a GI of 70. A low GI food is one which has a GI of 55 or less (meaning that the blood sugar response is 55% of that of pure glucose over a two hour period).

The theory goes that if we could make sure we were eating just the foods which have a low impact on our blood sugar, then we would keep our blood sugar levels more even (and presumably somehow be more healthy as a result). I say presumably because there is a real scarcity of credible evidence that the GI of a food has any measurable (positive) health impact.

GI may be a pointless academic exercise but it is not a harmless one. It has a hidden danger in that the carbohydrate it assigns the lowest (and therefore the best) rating is fructose (it has a GI of 19). Fructose is a very sweet tasting (almost twice as sweet as sugar) carbohydrate that does not produce a significant blood sugar response.

When this little quirk of fructose was first discovered (in the early 1980’s) it was pronounced a miracle sugar for people with diabetes. They could have sweets just like everyone else and their blood sugar would never spike as long as the sweets were made with fructose. Even some sugar was ok too (because, being half fructose, it also has a low(ish) GI).

Diabetes organisations the world over happily advised diabetics they could eat sugar or, even better, pure fructose.

It turned out that the reason fructose didn’t have a big glycemic index was because it is converted to fat (by our liver) and not circulating blood sugar (like just about every other carbohydrate). Telling diabetics (or anyone else, but particularly diabetics) to consume a substance that was immediately converted to fat was a very bad idea (verging on the culpably negligent).

06/08/2021

Great advice from ⠀

04/08/2021

Food labeling is confusing. But do not be deceived!

When orange juice says it's non-GMO, please recognize that all oranges are non-GMO. The only potential GMO products in the USA are papaya, corn, alfalfa, soybeans, cotton, potatoes, squash, canola, sugar beets, and apples.

When organic milk is labeled antibiotic free, remember that all dairy products, including milk, are always antibiotic free. Same applies to meat.

Those bananas advertised as cholesterol free? That's because all bananas are cholesterol free.

When a jar of peanuts says it is made in a plant that processes peanuts just use your common sense and roll your eyes.

When a bag of apples says it is gluten free, remember that gluten comes from wheat.

When you see a Facebook post that talks about hormones in beef, please understand that an 8oz serving of beef has 2-3 nanograms of estrogen, an 8 oz serving of white bread has 136,080 nanograms of estrogen, and 8 ounces of soy flour has 342,468,000 nanograms of estrogen. All living things produce estrogen, it's just science.

When that carton of eggs says that they came from vegetarian fed chickens, don't forget that chickens are naturally omnivores.

So yes, eat healthy, but don't be swayed by deceptive advertising. Be informed.

No farms, no food. Know your farmers, know your food.

11/07/2021

YOU ARE WHAT YOU EAT...
FOR REAL!!!

31/05/2021

Whatever you eat today...make it real!