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Message: <blockquote data-quote="Chris24Main" data-source="post: 2723494" data-attributes="member: 585131">I would totally agree with the premise - I've been sampling all the different 85% chocolates I can find, and can really taste the difference between them.The sweetest thing I can tolerate at the moment is a Granny Smith apple...Oh, [USER=590631]@nabilla[/USER] - sounds like you are making great progress.. the single thing I would pick at would be oils - there is definitely no consensus about this, but my opinion is that one of the big lies about nutrition over the last 60 or so years has been about seed oils - including rapeseed. I'm not going off on a rant, but all seed oils are a consequence of trying to make money off the leftovers of cotton production, not some evolved state of natural agriculture. Seed oils have to go through a range of processes that just sound like fear-mongering if you list them before they can be eaten, and then there is a growing body of evidence that they don't do great things in your body even then.If you are in any way positive about low-carb high fat being a good approach, recognise both sides of that; fundamentally it's about not demonising fats. You may not want to start eating animal fats and butter for many reasons, but there are options that don't involve seed oils. Olive you mentioned, but Avocado and Coconut are also good options.</blockquote>

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