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week 4 and I am tiring of low carb!!
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<blockquote data-quote="AliB" data-source="post: 96739" data-attributes="member: 16907"><p>IF you have issues with the digestion of fatty foods, then that is where coconut oil comes into its own. The structure of it means that although it is a saturated fat, it does not work in the body in the same way and does not need much if anything in the way of bile for digestion - one reason why it is a good way for people who have gall-bladder issues to have fat.</p><p></p><p>However, if your body has not been used to having much in the way of fats, then introducing them can be a bit daunting to start with, but again, like losing the sugar and the carbs, it is surprising how quickly the body re-adapts to this regime.</p><p></p><p>I remember a friend of ours going on a low-fat diet for weight loss. Yes he lost some, but what was most significant that this was not good was that his skin became so dry he almost looked white - and he's black! The body uses, and needs fats for virtually every process in some way or another. Without enough it can't function properly - hence the 'Establishment-driven' epidemic of obesity, diabetes and other related health issues.</p><p></p><p>Just don't be tempted to use the cold-pressed nut, seed and vegetable oils (apart from olive oil) for cooking. Heating them changes the structure. Ever tried to scrape cooking oil off a chip fryer??? Just think what that is doing to your cells! Used cold - yes, hot - no, well, certainly not at high-frying temperatures. That is where saturated fat wins hands down. If the structure of saturated fats changed into a damaging form, then we would be unable to eat meat.</p><p></p><p>On the dark chocolate I always go for the highest percentage I can find. Aldi does an 85% one which is ok, but I prefer the 83% Barlovento from Lidl when they have it in. Two squares come to about 5g and if I break it up into little pieces I can make it last for ages! :lol:</p></blockquote><p></p>
[QUOTE="AliB, post: 96739, member: 16907"] IF you have issues with the digestion of fatty foods, then that is where coconut oil comes into its own. The structure of it means that although it is a saturated fat, it does not work in the body in the same way and does not need much if anything in the way of bile for digestion - one reason why it is a good way for people who have gall-bladder issues to have fat. However, if your body has not been used to having much in the way of fats, then introducing them can be a bit daunting to start with, but again, like losing the sugar and the carbs, it is surprising how quickly the body re-adapts to this regime. I remember a friend of ours going on a low-fat diet for weight loss. Yes he lost some, but what was most significant that this was not good was that his skin became so dry he almost looked white - and he's black! The body uses, and needs fats for virtually every process in some way or another. Without enough it can't function properly - hence the 'Establishment-driven' epidemic of obesity, diabetes and other related health issues. Just don't be tempted to use the cold-pressed nut, seed and vegetable oils (apart from olive oil) for cooking. Heating them changes the structure. Ever tried to scrape cooking oil off a chip fryer??? Just think what that is doing to your cells! Used cold - yes, hot - no, well, certainly not at high-frying temperatures. That is where saturated fat wins hands down. If the structure of saturated fats changed into a damaging form, then we would be unable to eat meat. On the dark chocolate I always go for the highest percentage I can find. Aldi does an 85% one which is ok, but I prefer the 83% Barlovento from Lidl when they have it in. Two squares come to about 5g and if I break it up into little pieces I can make it last for ages! :lol: [/QUOTE]
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week 4 and I am tiring of low carb!!
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