I spend a lot of time reading food labels. I read them in order to make informed choices. I do not seek to achieve some imagined level of dietary perfection. I use the information on food labels as just that, information, rather than as a flat directive of good versus bad. While foods without labels are ideal, such as meat, eggs and fresh vegetables, I do consume processed foods. When it comes to processed foods, I begin with asking myself the question “Does this appear to be something I might eat”.
This post dissects the basics of the American nutrition labels with emphasis on carbohydrates. Hopefully, the examples provided will help.
I listened the Keto Talk podcast 45: Very Low Ketones While Fit, Cold Hands & Feet, Sleep Raising Ketones, Salt, Excessive Calories and part of Dr. Adam Nally from “Doc Muscles discussion was on the topic of buffer foods and trigger foods. Continue reading
“Caloric Reduction as Primary (CRaP) has been tried innumerable times, and failed virtually every single time. Yet fasting is often effective where simple caloric reduction is not. The short answer is that the beneficial hormonal changes that happen during fasting are entirely prevented by the constant intake of food. It is the intermittency of the fasting that makes it so much more effective.”
“So, as we begin to lose weight, the body responds to the weight loss by reducing TEE, thereby slowing down further weight loss, and encouraging weight regain.”
“As you fast, there are a number of hormonal changes that do NOT happen with simple caloric reduction”