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5 Bits of Food Advice Not To Take | Amoils.com

Added April 11, 2014, Under: Diets, Environment, Health, Nutrition

Over the past few decades, we have been inundated with “advice” on what to eat and what not to eat (mostly by the mainstream media) and there is a strong probability that this is why, today, the general public is more obese and less healthy. Unfortunately, this advice is actually downright harmful.

Are you aware of what this advice might be?  Here are five of them…

Eating only the whites of eggsChiken eggs

Whites are higher in protein, magnesium, potassium, riboflavin, niacin, pantothenic acid, but have no vitamin A, D, E, K, DHA & AA, and carotenoids. Yolks are higher in (good) fat, calcium, iron, phosphorus, zinc, copper, manganese, selenium, thiamin, B6, folate, B12, Vitamins A, E, D, K, DHA & AA, and carotenoids.

The two different parts of the egg complement each other perfectly. Why would anyone want to throw away half of perfection? Free range eggs are superior to regular eggs. Well fed and cared for hens will produce eggs that have a deep orange yolk and a white that is not watery.

Eating a low fat, high carb dietblog image - low fat yogurt

The complete opposite should actually be recommended – a high fat, low carb diet. It is fairly obvious that when fat is removed from a food item such as cheese, something else has to be put in its place otherwise there would be no customers. Often the culprits are high fructose corn syrup, salt, chemical cellulose and artificial sweeteners. A very low-fat diet may save you a few calories today, but in the long run it could be setting you up for blood sugar imbalances and even future weight gain. It is now known that natural fats, including olive oil, butter from grass fed dairy cows, coconut oil, oily fish and of course grass fed steak, are all very healthy for you if eaten in moderation.

At the same time, the research is clear that low-carb diets are awesome, helping to reverse many common, serious diseases – including obesity, type 2 diabetes, metabolic syndrome and others which collectively are the biggest health problems in the world. Low-carb diets are super healthy with studies consistently showing that they cause more weight loss and improve most risk factors for disease more than the failed low-fat diet that is still being pushed by nutrition organizations all over the world. However, low-carb is not appropriate for everyone as we are all different. What works for one person may not work for the next.  Trying it for yourself first is the way to go.

Only worrying about the calories in foodsblog image - coke

In order to curb the current obesity epidemic, we do not need more accurate reporting of calories; instead we need to start focusing on eating the right kind of calories, looking at the source of the calories rather than counting them. Two primary keys for successful weight management are severely restricting carbohydrates (sugars, fructose and grains) in your diet, and giving your body enough healthy fat consumption.  A repetition of what we have said earlier in this post.

Using polyunsaturated vegetable oils

blog image - canola oil

These include grapeseed oil, vegan butter substitutes, vegetable oil/Soya bean oil and canola oil or rapeseed oil and they are not healthy for us. Instead, use lard, bacon fat, organic butter, coconut oil and hemp oil.

Replacing butter with margarine

Instead, it should be the opposite – replace margarine with butter as all types of margarine are made from assorted vegetable oils that have been heated to extremely high temperatures. This ensures that the oils will become rancid. After that, a nickel catalyst is added, along with hydrogen atoms, to solidify it. Nickel is a toxic heavy metal and there is always the risk of some residue remaining in the finished margarine product and, during the solidification process, harmful trans-fatty acids are created which can be both carcinogenic and mutagenic.

And just to really put you off, deodorants and colorings are added to remove margarine’s odor that comes from the rancid oils as well as to change the grey color to a more palatable yellow. It is also highly probable (with the high level of GMOs used in foodstuffs today) that some of the vegetable oils are from GMOs.

On the other hand, grass-fed butter from humanely raised cows who eat only natural wholesome grass will taste

Dairy products on the rustic background.

better plus you are assured that the cows were never fed GM grains, antibiotics, hormones nor other chemical additives to their feed. However, if this is hard to find then organic butter is the next best thing. Unfortunately, ordinary grocery store butter could well have antibiotics, hormones and other chemical by-products. Butter has so many health benefits including being a rich source of vitamin A and useful for eye health, the thyroid gland and maintaining the endocrine system in top shape. Vitamins E, K and D are also present in butter. Butter is rich in trace minerals, especially selenium which is a powerful antioxidant, with more selenium per gram than either wholewheat or garlic.  Butter supplies iodine which we need for our thyroid gland.  Butter also contains conjugated linoleic acid (CLA) which gives excellent protection against cancer, particularly when the butter is from grass fed cows.

Have you been following this food advice that has been so freely given out?  Perhaps it is now time to have a re-think…

 

 

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