What I Discovered that Three Professional Nutrition Coaches Didn’t Know
- 3:07 Start
- 5:22 The most important question to ask your self before you start a diet
- 5:45 A simple understanding of the role of insulin
- 7:18 What is insulin resistance?
- 8:12 Excess glucose turns to fat
- 8:47 How do you management insulin and fat burning
- 9:08 Why “Eat less. Move more.” diets fail 93% of the time
- 10:08 Why those on the Biggest Loser failed
- 10:40 Your two storage compartments of calories
- 12:15 Why the starvation and kill your self in the gym diets slow down your metabolism
- 14:10 Why athletes bonk in races
- 22:23 The most predictable diet
Those selling weight loss believe the “eat less, move more” model. They falsely believe all calories are equal and stored in one single compartment.
Those that believe in this model think if you’re using more calories than you’re consuming you must be burning body fat and will lose weight.
The truth is there is more than a single compartment of calories. There are actually multiple compartments consisting of fat and glycogen. According to Jason Fung, MD, The Complete Guide to Fasting,
“To burn fat, two things must happen: you must burn through most of your stored glycogen, AND [emphasis added] insulin levels must drop low enough to release fat stores.”
Doing both of these two things isn’t easy. When stored glycogen gets low of glucose your
Yes I live in Las Vegas. No you don’t have to play roulette with your diet selection, spending your money and time, only to have it fail. Yes there is a way to at least give your diet a fighting chance before you start.
I’ve talked to thousands of people who have all kinds of reasons why their diet failed. Sadly, those that believe they sabotaged them self may actually have had no choice because it was destined to fail before they started.
There is one simple reason why diets fail.
Carbohydrates were why the three major diets I started had failed. The Adkins diet, may have worked when I first tried it because it limits carbs, I ate way to much protein and the excess that my body could not absorb turned into glucose just as if it was a carb. The Dr. Barry Sears Zone diet only portioned control my macros and unfortunately the 40% allocated to carbs were to much for me. Then the Fit for Life diet failed because again the
The Deadly Effects of Fructose (by Dr. Jason Fung)
In 2009, Dr. Robert Lustig, a pediatric endocrinologist at the University of California, San Francisco delivered a ninety minute lecture entitled “Sugar: The Bitter Truth”. It was posted on YouTube as part of the university’s medical education series. Then a funny thing happened. It went viral.
It was not a humorous cat video. It was not a video of a toddler throwing a baseball into Dad’s groin. It was a nutrition lecture filled with biochemistry and complicated graphs. But there was something about this particular lecture that grabbed the world’s attention and refused to let go. It has now been viewed more than six million times. What was this attention-grabbing message? Sugar is toxic.
Read Dr. Fung’s complete article.
These muffins are tasty from the oven and even better on the second day after the flavors have blended. The recipe is versatile too. You can create a fat free muffin by replacing the canola oil with 1/3 cup (76 g) applesauce, and use 6 egg whites instead of whole eggs.
1 cup (140 g) whole-wheat flour
1 cup (140 g) white flour
3/4 cup (150 g) sugar (you can reduce the amount of sugar)
2 tsp baking powder
1 teaspoon salt (I prefer sea salt because it has more minerals)
2 tsp cinnamon
1/2 tsp baking soda
3 eggs (or substitute) or 6 eggs whites
1/2 cup (120 ml) buttermilk (or 1/2 cup milk mixed with 1/2 tsp vinegar and left to stand for 5 minutes)
1/3 cup (80 ml) oil, preferably canola or extra virgin cold pressed olive oil
2 tsp vanilla extract
2 cups (220 g) finely shredded carrot
1 medium apple, peeled and shredded
1/2 cup (80 g) raisins
1/2 cup (60 g) chopped nuts
- Preheat the oven to 350 ºF (180 ºC). Prepare 12 muffin tins with papers or cooking spray.
- In a large bowl, stir together the flours, sugar, baking powder, salt, cinnamon, and baking soda.
- In a separate bowl, stir together the eggs, buttermilk, oil, and vanilla; then the carrots, apple, raisins, and nuts Add to the flour mixture, and stir just until blended.
- Spoon the batter into the muffin cups. Bake about 23-30 minutes or until a toothpick inserted near the center comes out clean.
Yield: 12 muffins
NUTRITION INFORMATION: 2,750 total calories; 230 calories per muffin; 37 g carbohydrate; 5 g protein, 7 g fat.