My response to a post on Watts Up With That about the war on sugar
From a recent article there regarding a study on ketogenic low-sugar, low-carb diet: “The award winning science journalist Gary Taubes believes that obesity is essentially a disease of too much insulin – hyperinsulinemia. Since refined carbohydrates stimulate insulin more than fat or protein, reducing said carbs will result in greater fat loss.” Further on, “Over the 4 week KD [ketogenic low-carb, low-sugar diet], yes there was fat loss. There was an initial period of greater weight loss which all agree may be some diuresis. We can also agree that insulin levels were brought down by the KD. Secondly, using measures of EE [energy expenditure] there was an increase in calories burnt. Those are all facts, not opinions, derived straight from the study.” https://intensivedietarymanagement.com/heres-5-kevin-hall-go-buy-clue/
Unfortunately, the author of the study spun it around to fit the politically correct narrative. Similar to how the climate change evidence is spun.
Atkins diet works to lose weight because it reduces carbs from the equation – like sugar, white flour (cheap bread), soda pop. This should be a no-brainer. It’s not meant to be “high-protein”, this is a confusion. (Atkins didn’t die of a heart attack, as the urban myth that is circulated by anti-Atkins people. He slipped and hit his head.)
The kidneys can’t handle too much protein. This is why an Atkins diet should include plenty of fat, which aids in protein digestion. Fatty meats, not lean meats, are then recommended, [foods] such as maybe eggs, avocados, cream, lobster and butter, steak with bone broth based steak sauce, for example. Bacon should not be lean but fatty, if one eats bacon (I love bacon on occasion and use it with other food combinations).
The Atkins program removes all carbs at first and slowly reintroduces them, especially vegetables. It works to lose weight.
The “new” Atkins mentality is to avoid saturated fat like the plague, more politically correct spin. The heart’s two favorite foods are stearic and palmitic acids, both saturated fats found in meats, goose fat, coconut oil, palm oil and others, according to Dr. Mary Enig, who was a lipid researcher and co-author of Nourishing Traditions and also Know Your Fats.
So saute those veggies in traditional fats like the French and use duck or goose fat and butter. I use coconut oil, butter and avocado oil commonly to saute veggies and cook in bone broth. A couple teaspoons of some kind of healthy fat is about all that is needed, I find. I then add fermented fresh-ground grain batter to make gravy, then add some cream, an egg and then dash of curry. Delicious, warming, satisfying and no meat at all.
Grains should be sprouted, soaked or fermented to make them more digestible and remove anti-nutrients like phytates. One egg per day satisfies most of the protein needs, unless you work out or do a lot of physical labor. One 3oz piece of pasture-raised liver will provide lots of vitamins. Combine with grilled onions, goat cheese, avocado and favorite veggies, topped with favorite low-sugar sauce like hot sauce or dash of spicy mustard for a delicious nutrient dense low-carb meal.
The point is that fat can replace refined sugar in a low-carb diet more so than protein. Fat provides satiety, reduces sugar cravings. We love fat. A little goes a long way. So why do we feel guilty eating it? It’s been shunned for years and the idea, like “global warming”, is forced upon us by a corrupt scientific system that is based mostly on profits, in my opinion.
Fear of natural fat leads to more carbs in the diet and also tends to encourage use of highly processed oils like Canola and other cheap vegetable oils. Polyunsaturated fats are more likely to go rancid and cause heart lesions than natural saturated fats.
In the end, regarding the article, I don’t believe in a war on sugar or banning soda pop. That’s the AGW way to do things. But educating people on the facts of the matter might be helpful for people to change their dietary habits toward a more nutrient dense way of eating that will reduce collective national healthcare costs into the billions of dollars, I believe. I have learned much from the Weston A. Price Foundation and Nourishing Traditions by Sally Fallon and Dr. Mary Enig. It has changed my life and saved my health, I feel.
(Note: I meant to say “foods such as maybe eggs…” insert in brackets above.)
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I do this in the remembrance of my brother, who died of Leukemia, and my mother, who passed away from breast cancer. Certain foods contain many cancer-fighting nutrients, as well as powerful nourishment for general well being. I believe in the power of real nourishment to help people struggling with severe illness.
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