Healthy Diet at Home

(This is part 7 of a multi-part series on How to Tweak a Low Carb Diet . It explains the path I have traveled in my weight loss journey so far. If you didn’t read part 1, you can do so by clicking on the how-to link. Part 1 also includes links to the rest of the series.) My diet break obviously refilled my glycogen stores, since I was eating more carbohydrates, but that wasn’t a surprise. I was okay with the eight-pound weight regain because everything happened exactly as Lyle McDonald said it would. Although each of us have the potential to hold different amounts of glycogen in our liver and muscles, there was no reason to believe those eight pounds were fat. I was used to inputting everything I ate into Fitday, and that didn’t stop during my break, so it was easy to keep tabs on my daily calorie count. That helped to keep me zeroed into maintenance. Overall, my complete diet break went well, except that I took my husband’s suggestion and enjoyed a full month off from dieting that Dec...

(This is part 2 of a multi-part series on How to Tweak a Low Carb Diet . If you didn’t read part 1, you can do so by clicking on the how-to link.) When I started low carbing in January 2007, the 2002 version of Atkins was considered the bible of low carb dieting. However, even among those who proclaimed you HAD to follow that version by the book, they were using the latest Atkins Nutritionals’ (ANA) recommendations to override the book’s instructions. So if you were not eating a minimum of 20 net carbs per day on Induction and getting the greater majority of those carbs from vegetables (12 to 15 net carbs per day), you were either blasted for not doing Atkins, or you were written off as someone who was playing an I-am-on-a-diet game. You were also counseled to spend the majority of your calories on consuming tremendous amounts of fat. Those calories had to be a minimum of ten times your current weight in order to avoid starvation mode. You had to drink a minimum of eight glasses of pur...

The newest diabetes diet recommendations came out a few days ago: eat more carbs, and use drugs to keep your blood glucose under control. Scary stuff. Diabetes Health Magazine recently ran an article by Hope Warshaw entitled “Type 2 Diabetes: From Old Dogmas to New Realities – Part 2.” In that article Warshaw first focuses on and ridicules weight loss for diabetics in connection with better glucose control, and then likewise attacks a low carb diet – calling both of them old dogma. For those who have actually studied the principles and science behind carbohydrate restriction and/or have put them to the test, adversity against our own personal truth and experience isn’t new. But when someone looked to as an authoritative voice presents that, a minimum carbohydrate intake of 45% of daily calories is the new reality for diabetics, it’s hard to walk away and let that be. Is Weight Loss for Diabetics Really Dogma? When I was first diagnosed with pre-diabetes, my physician believed that if I...

Mozzarella Cheese  If you’ve read Dr. Eades’ or Dr. Atkins’ books, you might have developed a serious dislike for insulin. For those with metabolic issues, insulin often sits at the heart of the dysfunction. What most low carb dieters believe is that insulin causes the carbohydrates you eat to be stored as body fat. Lower your insulin levels and your body will burn your fat stores instead. Unfortunately, that isn’t how the role of insulin in weight loss works. How Insulin Works Insulin is a hormone that is secreted by the pancreas for a variety of reasons. The need to get glucose into your body cells and return your blood sugar levels back to normal is only one of them. Many low carbers refer to insulin as a nutrient-storage hormone because it encourages the body to use any toxic levels of alcohol or glucose first and store the fats and/or proteins you eat for use later on. If you eat a high carbohydrate meal, the glucose the body doesn’t immediately need is turned into glycogen an...

dr. urban here. let's talk about wheat and diabetes, especially type 2 diabetes. it's not good news that i have for you. by wheat, i mean any food product in any form that comes from the wheat grain. diet for diabetic patient, read the labels. despite the prevalence and availability of wheat food items, the question remains, "is there a relationship between wheat food items and diabetes, that is causality? yes, there is and you're not going to like what i have to say in this video, but you do need to hear it. wheat has a high glycemic index meaning blood sugar and insulin levels rise to the high side following wheat ingestion. wheat ingestion promotes insulin release, insulin resistance, metabolic syndrome and type 2 diabetes. as a matter of fact, whole grains offer no special protection from wheat downside. for example, two slices of whole wheat bread are toxic to pancreatic beta-cells. wheat proteins stimulates the appetite causing the consumer to eat on average, fo...

One of the largest misunderstandings circulating within the low carb community is the mistaken idea that everyone on a low carb diet has insulin resistance. While most of us have some type of metabolic problem or defect, it isn’t always from insulinemia. Sometimes, the problem is not too much insulin; sometimes, it’s actually not enough. For those with insulin resistance, the problem can be easy to solve: Just restrict carbs to your personal level of tolerance and save carby treats for special occasions. That results in increased sensitivity to insulin and better blood glucose control. If you have insulin insufficiency, however, the problem is more complex. Role of Insulin A fear of carbs and insulin is common among low carb dieters, but insulin is vital to survival. If you don’t produce enough insulin, you’ll die. Insulin is a peptide hormone secreted by the beta cells inside the pancreas. It’s released about every 5 to 10 seconds at a very small level, and then in larger quantities a...

ryan: hey, hey everybody out there. this isryan from gmb. today i have the one and only nate miyaki with me. not miyagi, not to beconfused with the karate kid sensei. but nate, you are an ultimate sensei, aren’t you? nate: that’s what they say man. that’swhat they say. my dad kind of looks like mr. miyagi. i won’t be offended if you get alittle confused there. ryan: yeah. well, i’m always confused butyou know that. i will just let everybody know nate is actually my nutrition coach. he hasbeen helping me to get – i don’t want to say back on track but really solidify mynutrition and it’s great. i love working with nate. he’s a good guy. we kind of havea mutual friend over in san francisco so we’ve known each other for quite a while now butwe haven’t really even met yet. so one of these days hopefully we can meetface to face but nate and i, pretty good friends and today we’re going to be talking allabout you. so let’s just keep going with this. is that...

ryan: hey, hey everybody out there. this isryan from gmb. today i have the one and only nate miyaki with me. not miyagi, not to beconfused with the karate kid sensei. but nate, you are an ultimate sensei, aren’t you? nate: that’s what they say man. that’swhat they say. my dad kind of looks like mr. miyagi. i won’t be offended if you get alittle confused there. ryan: yeah. well, i’m always confused butyou know that. i will just let everybody know nate is actually my nutrition coach. he hasbeen helping me to get – i don’t want to say back on track but really solidify mynutrition and it’s great. i love working with nate. he’s a good guy. we kind of havea mutual friend over in san francisco so we’ve known each other for quite a while now butwe haven’t really even met yet. so one of these days hopefully we can meetface to face but nate and i, pretty good friends and today we’re going to be talking allabout you. so let’s just keep going with this. is that cool man? ...