Julia Gonen ND
93 Green Lane
Vibrant Life Chiropractic
21 Roysun Road Unit 16
Gary Taubes' theory goes something like this. "We don't get fat because we overeat; we overeat because we're getting fat." How does this work? The hormone in charge of fat strorage is insulin; it works to make us fatter by building fat tissue. If you have too much fat, you must have too much insulin. So what drives insulin secretion from the pancreas? Dietary carbohydrates, especially refined carbs such as sugars, flour, cereal grains, starchy vegetables (e.g., corn, beans, rice, potatoes), liquid carbs (juice, alcohol, sodapop). These are the "fattening carbohydrates". A complex array of enzymes and hormones are at work either depositing fat into tissue, or mobilizing the fat to be used as energy. Any regulatory deviation that favors fat accumulation will CAUSE gluttony (overeating) or sloth (inactivity). So it's not your fault. Cut back on carbohydrate consumption to lower your fat-producing insulin levels, and you turn fat accumulation into fat mobilization.
Taubes himself, a man of integrity, practices what he preaches. He proclaims to eat sausages and eggs everyday and just published his latest bloodwork including cholesterol levels and is in perfect health. If you have ever seen him, he is also perfectly lean.
In the age of the 100-mile diet Kingsolver tells us not only a personal family story but also gives us the political, social, economic and health benefits of putting local foods at the center of your family's diet. While reading this book I began exploring online seeds catalogues and am even toying with the idea of a couple of chickens of my own!
This book is not for the faint of heart! But thoroughly enjoyable for sciencey minded individuals keen on fat metabolism, anthropological based nutrition, as well as diabetes and obesity.
This book takes you on a guided tour of the supermarket, beginning in the produce section and continuing around the perimeter of the store to the dairy, meat, and fish counters, and then to the center aisles. Along the way, it tells you just what you need to know about such matters as fresh and frozen, wild and farm-raised, organic and “natural,” and omega-3 and trans fats. It decodes food labels, nutrition and health claims, and portion sizes, and shows you how to balance decisions about food on the basis of freshness, taste, nutrition, and health, but also social and environmental issues and, of course, price.