Who say's that history does not matter? Many times one has to think about the past in order to move ahead in life without it, there is no way I could've reverse my corpulence. The past always counts, here's a few fabulous books from the past. The Physiology of Taste 1825, Letter on Corpulence 1864, Eat Fat and Grow Slim 1958, Calories Don't Count 1961, Life Without Bread 1967, The Doctor's Quick Weight Loss Diet 1978, Enter The Zone 1995, Sugar Busters 1998, The South Beach Diet 2003.
"All advocate an alternative hypothesis: That carbohydrates are the problem, not fat, and if we eat less of them, we will weigh less and live longer." (Good Calories, Bad Calories 2007)
Hypothesis: 1. A proposal intended to explain certain facts or observations. 2. A tentative insight into the natural world; a concept that is not yet verified but that if true would explain certain facts or phenomena.
We have been lied to and continue to be lied to, about what is healthy for us, so there is no time to spare or waste, because we have to unlearn the cultural conditioning that was fed to us about what is a healthy diet (low fat high carbohydrate). I personally have cut out the carbohydrates and am working to master my ketogenic diet. I am also giving fruits a break with the exception of some blueberries and strawberries in small amounts.
The results of a drug trial are translated into the message that fatty foods will cause heart disease.
Here are my top five book picks. Why We Get Fat and Good Calories Bad Calories by Mr. Taubes, Fat Chance by Dr. Lustig, Excitotoxins by Dr. Blaylock, and Wheat Belly by Dr. Davis. These books and the authors who wrote these books have been a mayor part of my food journey and because of them I now understand things like Visceral Fat, Metabolic Syndrome, Glycation just to name a few. I known without the understand of visceral fat, metabolic syndrome and glycation I wouldn't have been able to reverse my type 2 diabetes or my corpulence (the property of excessive fatness). Visceral fat how learning about this dangerous in-err fat can create high blood pressure along with chronic inflammation and metabolic disturbances. Glycation sugar and carbohydrates, how sugar and carbohydrates bind with varies protein molecules slowing damaging the vascular systems and accelerating aging. In life you sometimes you have to take the road least traveled, or in my case create your own road too travel on, food journey with Raul.
I just picked up my hard cover of Good Calories Bad Calories by Gary Taubes. On my next post I will be making my top five picks of books that have helped me on my food journey and are a must have in order for you to start a successful food journey! In the mean time make sure to get your copy of Good Calories Bad Calories! If you have any book suggestions or comments please feel free to post them. I am open to your thoughts and comments, what better way to learn than by sharing, so post away.
One pound of organic Turkey legs with a bit of mix salad, olive oil for dressing and about one ounce of hummus on the side. Yummy for my tummy!
"We don't get fat because we overeat; we overeat because we're getting fat."
Dr. Russell Blaylock describes in his interview with Cori Brackett how the literature reporting the dangers of fluoride has changed over time to assist with generating profits for manufacturers. When pressed for another example, Blaylock gives details about the cover-ups involving mercury.
Move over Equal, Splenda and Sweet 'N Low: There's a new low-calorie artificial sweetener coming to the U.S. market, called advantame, and it packs the most potent sweetness of them all. (Kirk McCoy / Los Angeles Times) By Melissa Healy contact the reporter
Say hello to advantame, aspartame's intensely sweet cousin, which got the nod to enter the U.S. food market on Wednesday from the Food and Drug Administration. Advantame -- which does not yet having a catchy marketing name -- is the sixth artificial sweetener on the U.S. market to receive the FDA's blessing as a safe food additive.
Dinner at one of my favorites spot in New York City. Finding the right place to eat real food can be challenging but luckily here in New York City I have found a few locations.
Food Journey with Raul