I was a diet food junkie….
Muller light yoghurts
Big bowls of cereals with skimmed milk
Melba toasts (they are low fat and low calorie so ok right?)
Sugar free sweets
Weight watchers soups with a white roll (no butter) and the list goes on.
But whilst I was trying to lose weight by reducing my calorie intake through eating less fat,I had no idea that I was giving my body sugar and chemicals.
The lack of fat (and protein) in the foods I was eating just didn’t fill me up, made me feel tiredand was very much to blame for skin conditions I suffered.
Did I lose weight?
Yes some, but I wasn’t healthy and I was just miserable and hungry.
Those were the days before I changed careers and learnt how to be full of energy, vitality and fight disease. I now understand that we should be eating REAL FOOD for better bodies.
All the work I do with 1-1 clients or bootcampers includes getting people to eat foods such as eggs, avocados, nuts, coconut oil and many other “banned” foods of many diet programmes.
What happens is that people look and feel great as a result.
This week there has been a refreshing article in the British Medical Journal highlighting that we should not be afraid of fat.
Here is an extract and I’d encourage you to read the whole article which isn’t long so you can
be clued up as to why not everything you hear in the media, from food manufacturers or even from your doctor may not be true.
Here is a link to the report, some of which I have shared below >> FULL ARTICLE<<<
“It is time to bust the myth of the role of saturated fat in heart disease, argues a cardiologist on bmj.com today.
Aseem Malhotra, interventional cardiology specialist registrar at Croydon University Hospital in London, says scientific evidence shows that advice to reduce saturated fat intake “has paradoxically increased our cardiovascular risks.”
And he says the government’s obsession with levels of total cholesterol “has led to the over-medication of millions of people with statins” (an unfavourable ratio of blood fats).
Saturated fat has been demonised since the 1970s when a landmark study concluded that there was a correlation between incidence of coronary heart disease and total cholesterol, which then correlated with the percentage of calories provided by saturated fat, explains Malhotra. “But correlation is not causation,” he says.
Nevertheless, we were advised to “reduce fat intake to 30% of total energy and a fall in saturated fat intake to 10%.”
He points out that recent studies “have not supported any significant association between saturated fat intake and risk of CVD.” Instead, saturated fat has been found to be protective.
One of the earliest obesity experiments, published in the Lancet in 1956, compared groups consuming diets of 90% fat versus 90% protein versus 90% carbohydrate and revealed that the greatest weight loss was in the fat consuming group.
And more recently, a JAMA study revealed that a “low fat” diet showed the greatest decrease in energy expenditure, an unhealthy lipid pattern, and increased insulin resistance (a precursor to diabetes) compared with a low carbohydrate and low glycaemic index (GI) diet.
Malhotra also points to the United States, where percentage calorie consumption from fat has declined from 40% to 30% in the past 30 years (although absolute fat consumption has remained the same), yet obesity has rocketed. One reason, he says, is that the food industry “compensated by replacing saturated fat with added sugar.”
And despite the fact that in the UK, 8 million people take statins regularly, he asks why has there been no demonstrable effect on heart disease trends during this period?
For anyone who like to learn how to look and feel better the Ziat and Zest Bootcamp way …
Click here to join our Trial Week