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Swedes are eating more and more eggs over the summer. According to a press release from the Swedish Egg Board, the statistics show a 20-percent increase in a few years.
The average Swede is said to eat 38 eggs over the ten weeks after midsummer solstice. Which leads to the obvious question:
How many eggs will you have this summer?
I’ve received many emails about this: A Finnish couple is rowing across the Pacific Ocean in protest against sugar and other bad carbohydrates. Their “Fat Chance Row” goes from California to Hawaii, which they’re hoping to reach in August.
You won’t find any pasta-loading on this row – they are eating real food, such as “dried meat, nuts, coconut butter and dried fruit, things that will keep at high temperatures”.
The expedition’s webpage: Fatchancerow.org
The words “Fat Chance” are from the title of professor Robert Lustig’s book about the dangers of sugar. The expedition is done in collaboration with his recently-launched organization Institute for Responsible Nutrition.
This is where the couple is now:
I received a fascinating story from Anthony in Australia about what happened when he ended up in the emergency room, where it was discovered that he had high blood pressure. This led him to search for better health on his own, not following the usual diet recommendations he was given. Here’s his story: Continue Reading →
Brazil is now getting new official dietary guidelines. And they are (almost) perfect!
Most countries have government agencies that needlessly chase percentages of natural saturated fat and recommend instead the use of low-fat products full of additives. Brazil now goes in a completely different direction: Just eat real food.
The health cake is catching on. A reader was inspired and made one for her daughter.
Here are the ingredients: Kid’s Birthday Party With No Added Sugar
Do you have pictures of great party foods to share? You’re welcome to post them on the Diet Doctor’s Facebook page.
What would an ingredient list for a natural food look like? James Kennedy, a chemistry teacher from Australia, has looked into this. Above is a list of the ingredients in an all-natural egg, including all the main chemical compounds.
Kennedy’s point is that “chemicals” are everywhere, nature is built with chemical substances. Therefore, our fear of food additives etc. isn’t necessarily reasonable. He has a point, except that the ingredient list for junk food would make up a whole book, if you were to list all the components of each ingredient.
However, the risk with industrially processed foods is not only that they consist of “chemical substances”. The problem with processed foods is that their compositions are new and contain…
- substances that previously barely existed in nature (like the artificial sweetener aspartame)
- excessive amounts of added substances that were previously rare (pure sugar, for example)
- too little of important substances that previously were more common (for example fiber)
- a clever combination of properties/substances that makes it extremely difficult to stop eating (addictive).
The problem is that while we humans are well adapted genetically to most of the foods we’ve eaten for millions of years, our bodies are not adapted to new industrial junk food. It’s an ongoing and increasingly risky experiment. Not only because the food contains “chemicals”, but because of its new chemical composition to which we’re not adapted.
Here are some more examples of natural products from Kennedy: Continue Reading →
Is food made out of wheat flour addictive? Does it result in weight gain and disease? That’s what Dr William Davis claims in his book Wheat Belly.
After spending a long time at (or close to) the top of the New York Times bestseller list Dr Davis was finally invited to the very popular The Dr Oz Show. Nobody likes whole grains more than Dr Oz, so kudos to him.
Dr Davis gave a great performance. And I mostly agree with him – apart from the claim that wheat affects the brain like heroin and makes us eat 440 calories more per day. That seems more sensation-seeking than scientific.
On the other hand wheat can certainly result in extreme blood sugar elevations, insulin spikes and fat storage. I also love Dr Davis’ analogy between whole grain flour and filtered cigarettes (just because something is less bad doesn’t mean it’s good). I often use that analogy myself. Hearing it on this whole grain-loving show was fantastic.
All in all a victory for low carb in America.
Here’s an egg from our neighbors during our summer vacation, from hens running around eating what they can find in nature.
Have you ever seen egg yolk this yellow?
Animals get sick when fed bread and snacks instead of their natural diets. Of course, the same goes for people.
Picture via GrassFedGirl.
Real Christmas food. Avoid the bread for bonus points.
I wish I wrote this: Feast Without Fear – on Real Food
“How much will we eat? As much as we want, no more, no less.”
That’s exactly the way I’m thinking, whether it’s Christmas time or not. Counting calories isn’t necessary when eating real food. Mind the quality and the quantity will take care of itself.
- 1Scientists Against Sugar55
- 2LCHF Coffee Break at the Castle38
- 3“Our Diabetes Clinic Wouldn’t Listen, But Reported Me to the Authorities”30
- 4Where Are You On The Global Fat Scale?29
- 5Dramatically Improved Heart Health in Sweden!24
- 1My Health Markers After Eight Years on LCHF142
- 2New Major Study: A Low-Carb Diet Yet Again Best for Both Weight and Health Markers!131
- 3Sugar vs Fat on BBC: Which is Worse?125
- 4Discovering Airline Diabetic Meal109
- 5Is There a Safe Amount of Sugar?96
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- 4Science and Low Carb / Paleo
- 5Questions and answers about LCHF
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