Category Archives: low carb
The following is an excerpt from my latest article on Carbsmart.com
Lately the interwebs have been buzzing with Jimmy Moore’s summer 2012 weight loss success after tweaking his macronutrient ratios. I have been on the edge of my seat waiting to see how he did it. He is basing his new refined low carb diet on the advice from the great book The Art and Science of Low Carb Performance by Dr. Phinney and Dr. Volek.
Just like Jimmy, many long time low carbers and nutrition enthusiasts have tried various methods – thyroid/adrenal protocols, parasite cleanses, homeopathy, HCG diets, colonics/enema’s, Leptin resets, green juices, bone broth diets, probiotics, meditation, EFT, positive thinking, HITT training, Slow Burn, Crossfit – you name it. We can all relate to his struggle of “doing everything right” but not losing weight. Maybe Jimmy Moore, Dr. Phinney and Dr. Volek have found the missing link to the low carb weight loss puzzle: restricting protein? Jimmy’s success in losing weight has given us all hope that if he can do it, maybe we can also bust through our own personal plateaus. Read the rest of the article here.
My friend Lee has a website that helps people who are preparing for the Bar Exam called The Bar Exam Toolbox. Read my guest post, which can help anyone who needs to focus for a challenging day of mental performance.
I was honored to once again to be featured on Carbsmart.com where I wrote an article about ways to add crunch to a low carb/Paleo diet. Many of my clients are always asking about ways to get more snap into their daily meal plan. I hope these ideas can help.
We all love bread, rice and pasta and most of us grew up believing that whole grains are health foods. It is hard to think of life without them, but when people start to understand the damage that these starches are causing it is easier to “just say no” to grains.
Lectins- Grains are seeds that are trying to get through the digestive tract intact so they can be planted. Seeds have special layers that protect them from being broken down by animals. When we eat these lectin containing grains all our lives, it sets the stage for leaky gut syndrome where the villi of the small intestine become damaged and inflamed. A leaky or permeable gut lining lets undigested food particles into the blood steam creating an alarm reaction in the body. These rogue food particles bind with bodily tissues and the immune system begins an attack against our own organs, which sets the stage for conditions like IBS, Crohn’s, colitis, thyroiditis, fibromyalgia, chronic fatigue syndrome, and arthritis.
Gut Flora: A diet high in grains can contribute to altered gut flora, where harmful bacterial strains like E. coli can take over. Bacteria in the colon feed on starchy foods like bread and other grains creating a breading ground for parasites and yeast overgrowth. This dysbiosis is an imbalance of beneficial flora in the large intestine and is one of the the reasons people have weight loss resistance and never ending carb cravings. Negative bacteria can even proliferate into the small intestine (where they are not supposed to be at all) creating gas bloating and never ending food sensitivities/intolerances.
Phytic Acid- is found in the hull of grains (and beans) and humans are not able to digest phytic acid. Phytic acid binds to important minerals such as magnesium, calcium, iron and zinc, blocking our ability to absorb them which sets the stage for many disease states.
Gluten: is a protein in wheat that has increased due to genetic manipulations performed by farmers starting in the 1970′s. These changes to the wheat kernel make people more likely to have a negative reactions when eating this new version of an ancient food. Many people have silent Celiac disease where they have no noticeable symptoms until they end up with a chronic condition. The testing for Celiac disease is very unreliable and doctors wait until there is major damage to the small intestine and years of patient discomfort before making a diagnosis. It is best to rely on your own elimination diet results to see if going grain free makes you feel better.
Diabetes: Two slices of whole wheat bread can raise blood sugar more than eating teaspoon of pure table sugar. All bread (white and wheat) is just like candy or donuts to our delicate metabolisms. Our body tightly regulates blood sugar levels and eating a high carbohydrate diet wears out the pancreas increasing the risk of diabetes. This blood sugar roller coaster create a chronic stress state leading to increased cortisol and belly fat storage.
Cross Reactivity: Removing all grains from your diet may seem severe but the problem is when a person has a damaged and leaky gut lining any food resembling gluten can cause major irritation. The structures of most grains are so similar that the body can not tell the difference and has an increased immune response to corn, rice, quinoa, oats, ect. Another problem is that so many other grains are contaminated with gluten during processing. By removing all grains, the small intestine is able to heal so it can get the nutrients it needs to rebuild the villi and diffuse the body’s need to self attack.
How do you go grain free?
Does it seem like you bloat up or get gas no matter what you eat? Are you always constipated and have low energy? It may be time for a gut healing protocol which includes a grain free diet. If you are wanting to go grain free but are finding it a little overwhelming, I recommend a great online class by Dr. Jill Tieman a nutritionist and chiropractor who specializes in the Gut and Psychology Syndrome and SCD: Breaking the Vicious Cycle grain free protocols for healing food allergies, auto-immune conditions, autism and more.
What you get:
- 12 weeks of online classes
- Over 80 video tutorials
- Over 150 written, printable recipes
- ACT NOW and receive 2 BONUS VIDEOS
Register before Sept 25 for the best deal!
Use coupon code NOGRAINS for an additional $20 off. For more info click here.
The Class includes lessons on:
Lesson 1: Kitchen Basics
Lesson 2: Breakfast
Lesson 3: Condiments
Lesson 4: Lunch
Lesson 5: Staples
Lesson 6: Chicken
Lesson 7: Sides & Sauces
Lesson 8: Meat
Lesson 9: Snacks
Lesson 10: Fish
Lesson 11: Soups & Salads
Lesson 12: Desserts
For more info see this video:
Photos courtesy of RealFoodforager.com
I was honored to guest blog at Carbsmart.com about ways to beat the Freshman 15. Read about ways to avoid the mistakes I made in college that made me get to my highest weight of 240 lbs. Read more here: