I agree that the view of saturated fats have changed. The big problems are the simple carbs like sugar, flour etc. Carbs from vegetables are not a problem. Many doctors are telling to eat protein, vegetables and salad. I lose weight anytime I eat like that.
Axis of Evil: Saturated Fat, Sugar & Sodium
- Thread starter JamesDouglas
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I use himalayan salt, xylitol instead of sugar and cooking with duck fat or coconut oil only. Not too much bread, rice or potato but quinoa is fine and I eat lots of veggies and fruit and 1 shot liposomal vitamin C every day. I eat all type of meat but I don't eat any processed food and never use margarine or veggie oils AND NEVER EAT PEANUT BASED FOODS. I eat very small amount of dairy. Use coconut or almond milk if possible. I don't eat meat together with carbs (pasta , rice...etc) and do exercises every day. Let's say: I'm very healthy! 
Thats good. I'm the same, I take all vitamins and minerals in high dosages.I use himalayan salt, xylitol instead of sugar and cooking with duck fat or coconut oil only. Not too much bread, rice or potato but quinoa is fine and I eat lots of veggies and fruit and 1 shot liposomal vitamin C every day. I eat all type of meat but I don't eat any processed food and never use margarine or veggie oils AND NEVER EAT PEANUT BASED FOODS. I eat very small amount of dairy. Use coconut or almond milk if possible. I don't eat meat together with carbs (pasta , rice...etc) and do exercises every day. Let's say: I'm very healthy!
Make sure your Himalaya salt has iodine added to it, otherwise you might get Goiter
About a month ago i started regularly eating sugar found in raisin bran muffins, pumpkin, & coconut sugar i sprinkle on cooked quick oats or oat bran cereals. As additions to my otherwise healthy diet. I didn't gain any weight, but my taste buds appreciated the experience.
Though i lost a couple pounds the other day, probably from eating raw dates or fruits (cantaloupe & pineapple). They made me sick so that i had several BMs followed by throwing up 5 times in a minute.
Had previously a similar sickness a year or two ago. A doctor in emergency asked if i had eaten raw vegies or salad. I had. After that i stuck with cooked vegies & fruits that peel.
I drink 6 or 7 cups of coffee a day. Low caffeine. No sugar. With low calorie almond milk. That probably helps keep weight off.
I recently quit drinking alcohol on a doctor's recommendation. He said it could kill my liver. IME abstaining from the booze keeps weight off. I weigh myself on a bathroom scale daily.
I'm not going to worry about the stuff I eat.
I've already lost 5 co-workers from natural causes who were younger than me. Another one is fighting blood cancer. When the bell tolls, it tolls.
BTW: I was carrying a pail of water a week ago. Slipped and fell down half the stairway. So, you never know. .
I've already lost 5 co-workers from natural causes who were younger than me. Another one is fighting blood cancer. When the bell tolls, it tolls.
BTW: I was carrying a pail of water a week ago. Slipped and fell down half the stairway. So, you never know. .
This is some good info from Dr Weil website.
Is Coconut Sugar A Healthier Sweetener?
Coconut sugar, more accurately coconut palm sugar, is made from sap of the coconut palm that has been extracted and then boiled and dehydrated. It provides the same number of calories and carbohydrates as regular cane sugar (about 15 calories and four grams of carbohydrate per teaspoon) so you wouldn’t be gaining any advantage in these respects by making a switch. However, coconut sugar is 70 to 79 percent sucrose and only three percent to nine percent each of fructose and glucose. This is an advantage, because you want to keep your consumption of fructose as low as possible, and cane sugar is 50 percent fructose. Coconut sugar is caramel colored with a taste that is similar to that of brown sugar and can be substituted for cane sugar in most recipes. (Note: don’t confuse coconut palm sugar with palm sugar, which is derived from the sugar palm tree. Palm sugar is often used in Thai dishes.)
All things coconut have become more and more popular lately. One of the big selling points – and health claims – for coconut sugar is that it is low on the glycemic index, which ranks carbohydrate foods on the basis of how they affect blood sugar (glucose). This is irrelevant. The glycemic index does not directly apply to sweeteners. Fructose ranks very low on it, because the body cannot derive energy from it. I recommend cutting down on sweeteners of all types, and especially fructose.
If you want to try coconut sugar, shop carefully and read the labels before buying: some brands may be mixed with cane sugar and other ingredients. You’ll find products described as “coconut crystals,” “coconut sugar” or “coconut palm sugar,” and you’ll probably notice that they are more expensive than regular cane sugar. I checked prices online and saw that they ranged from about $4 to $15 per pound. The Food Network gives comparative pricing as follows: cane sugar seven cents per ounce, vs. coconut sugar 22 cents per ounce.
Overall, there isn’t much difference between white table sugar and other natural sugars including coconut, honey, maple syrup (my personal favorite), molasses, and sorghum. To the body they are all sugar to be converted to glucose for metabolic fuel. But note that agave nectar can be 85 percent fructose, while maple syrup is about 35 percent.
Information from U.S. Department of Agriculture, Foreign Agriculture Service, and the Central Intelligence Agency World Factbook, the United States is one of the top five countries in the world in sugar consumption. Keep your intake to less than six teaspoons a day. Decrease consumption, decrease disease.
Andrew Weil, M.D.
He's right alcohol is the worst offender it can kill your liver...I use stevia and splenda of the sweeteners.
I highlighted on this article you included the part on why coconut is more beneficial than all other types of sugars. With only 3% to 9% percent fructose, that is lower than maple syrup which is 35% fructose.
Whichever type of salt you enjoy, do so in moderation. The Dietary Guidelines for Americans recommend limiting sodium to less than 2,300 milligrams a day.
Refined table salt is mostly just sodium chloride, with substances called anti-caking agents added in order to prevent clumping. Iodine is often added to table salt.
Sea salt is made by evaporating seawater. It is very similar to regular salt, but can contain small amounts of minerals. It can also contain trace amounts of heavy metals if it is harvested from a polluted sea.
Himalayan salt is harvested from a large salt mine in Pakistan. It has a pink color due to the presence of iron oxide. It also contains trace amounts of calcium, potassium and magnesium.
Kosher salt has a flaky structure that makes it easy to spread on top of your food. There is very little difference compared to regular salt, although it is less likely to contain anti-caking agents and added iodine.
Celtic salt has a light greyish color and is quite moist. It is made from seawater and contains trace amounts of minerals.
The main difference between the salts is the taste, flavour, color, texture and convenience.
The main benefit of choosing more “natural” types of salt is that you avoid additives and anti-caking agents that are often added to regular table salt.
At the end of the day, salt is salt… its main purpose is to add flavor, not nutrition.
https://authoritynutrition.com/different-types-of-salt/
Refined table salt is mostly just sodium chloride, with substances called anti-caking agents added in order to prevent clumping. Iodine is often added to table salt.
Sea salt is made by evaporating seawater. It is very similar to regular salt, but can contain small amounts of minerals. It can also contain trace amounts of heavy metals if it is harvested from a polluted sea.
Himalayan salt is harvested from a large salt mine in Pakistan. It has a pink color due to the presence of iron oxide. It also contains trace amounts of calcium, potassium and magnesium.
Kosher salt has a flaky structure that makes it easy to spread on top of your food. There is very little difference compared to regular salt, although it is less likely to contain anti-caking agents and added iodine.
Celtic salt has a light greyish color and is quite moist. It is made from seawater and contains trace amounts of minerals.
The main difference between the salts is the taste, flavour, color, texture and convenience.
The main benefit of choosing more “natural” types of salt is that you avoid additives and anti-caking agents that are often added to regular table salt.
At the end of the day, salt is salt… its main purpose is to add flavor, not nutrition.
https://authoritynutrition.com/different-types-of-salt/
Do you know anything about agave sweetener? A friend of mine in Phoenix was recommending it.
Very very high in fructose, according to Dr Weil's article it wouldn't be recommended. Suppose to be super sweet so you use less. I think its almost all the same stuff....coconut sugar would be better or stevia and xylitol.
I am diabetic and have been drinking more coffee lately since I bought an espresso machine. Maybe 2 cups a day. I put in one level teaspoon of sugar and 2 teaspoons of Splenda, which I do not consider to be outrageous. Just wondered if this might be something slightly better while as satisfying.
Thanks again.
