Imagine that you observe a conversation between a few knowledgeable folks discussing their views on hot nutrition topics. They are professionally involved in these matters; they are researchers, clinicians, doctors, professors, influential bloggers, published authors etc. You start reading their exchange in hope to pick up nuggets of wisdom to apply to your own situation. Things start out cordially, and you look forward to gaining valuable insights.
Cheat days – one of those topics that pop up constantly and cause flare-ups almost every single time. As much as all nutrition-related topics tend to cause strangely disproportional emotional outbursts, some matters stand out even more, and this is one of them.
Every time someone asks for a guidance or offers an opinion, you are likely to see one of these:
This is going to be a very short post. My podcast with veteran health podcaster, blogger, international speaker, and bestselling author Jimmy Moore from “Livin’ La Vida Low-Carb” just got published at Fasting Talk With Jimmy And Friends. Hope you enjoy it!
This development is from the so-called NSV (Non-Scale Victory) series. As you know, I started my weight loss drive with LCHF+IF in March of last year, so this spring is the first one I get to experience in my new state of weight and health – 50+ pounds lighter and non-diabetic anymore.
A few days ago I suddenly realized that first time in many years I have no annual allergy symptoms. No sneezing, no itchy eyes, none of this every year spring nightmare.
Battles are raging on the internet. Flames are all over these scorching hot topics. Do we need to count calories or can we eat to our heart content, as long as macros are right? Which macros are right? How much fat? Is there a limit to consuming fat bombs and putting butter sticks in our coffee? To every meek “I do everything by the rules, yet don’t lose a single pound” there is a scolding “You must be doing something wrong, because it worked for me,” cheerful “Continue doing it, it will work,” or consoling “You are getting healthier, that’s what matters.”
Reading Robb Wolf’s recently published brilliant book Wired to Eat, I was immediately struck by the remark he made at the beginning. It touched on the theme that bothered me for a while. Here is a quote, and see if it sounds true to you as well:
Perhaps even more frustrating, however, was the tendency for folks who actually followed the Paleo diet to turn the general concepts into quasi-religious doctrine. Folks newly converted to Paleo tended to be quite dogmatic in the insistence that this was “the one true way” to eat. Often, these devotees had reversed serious health problems with this way of eating, so their enthusiasm was understandable, but not many people enjoy the company of or the message from someone who comes across as a holier-than-thou diet zealot.
This is an update to the older post with new blood sugar test information, showing the progress since publishing the book. As a threat of regaining the weight and holding the blood sugar in check remain a concern for many, I thought such an update would be helpful.
There are countless recipes for the low carb/keto pancakes floating all over the Internet, some of them great, some not so much. Here are two that I like; one is on a softer side and another with a bit grittier texture. Both are very easy to make and lend themselves to any kind of topping, from sour cream to berries.
Carnivores, of which I am one, tend to appreciate smoked goods. One of my favorites is what I call PSP – Pork Smoked to Perfection. In fact, I like it so much that I make it in two different forms; we will go over both in this post.
Heavy whipping cream (HWC) is a long-standing favorite among low-carbers, and for a good reason. At 7g carbs per cup (when liquid), it’s ideally suited for use in low-carb desserts, adding to coffee etc. In this post, I want to show my favorite way to use it. We are going to ferment our HWC, turning it into a cultured cream – probiotic, slightly tangy, with a rich luscious mouthfeel, and with a different texture which I call naturally whipped.