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Revealing research has indicated the long established American diet of low saturated fat, extensive unsaturated fat, high grain and starch consumption is causing the current epidemics of Heart Disease and Type II Diabetes. My previous experience in the field includes an Associates level education in Kinesiology and Wellness, past certification in The American Aerobic Association International and International Sports Medicine Association or AAAI/ISMA Fitness as a personal fitness trainer, former assistant to a collegiate Athletic Training director and an Associate’s level education in Biological and Cultural Anthropology.
Revealing research has indicated the long established American diet of low saturated fat, extensive unsaturated fat, high grain and starch consumption is causing the current epidemics of Heart Disease and Type II Diabetes. My previous experience in the field includes an Associates level education in Kinesiology and Wellness, past certification in The American Aerobic Association International and International Sports Medicine Association or AAAI/ISMA Fitness as a personal fitness trainer, former assistant to a collegiate Athletic Training director and an Associate’s level education in Biological and Cultural Anthropology.
Revealing research has indicated the long established American diet of low saturated fat, extensive unsaturated fat, high grain and starch consumption is causing the current epidemics of Heart Disease and Type II Diabetes. My previous experience in the field includes an Associates level education in Kinesiology and Wellness, past certification in The American Aerobic Association International and International Sports Medicine Association or AAAI/ISMA Fitness as a personal fitness trainer, former assistant to a collegiate Athletic Training director and an Associate’s level education in Biological and Cultural Anthropology.
long established American diet of low saturated fat,
extensive unsaturated fat, high grain and starch consumption is causing the current epidemics of Heart Disease and Type II Diabetes. My previous experience in the field includes an Associates level education in Kinesiology and Wellness, past certification in The American Aerobic Association International and International Sports Medicine Association or AAAI/ISMA Fitness as a personal fitness trainer, former assistant to a collegiate Athletic Training director and an Associates level education in Biological and Cultural Anthropology. Real McCoy Diet Low Carb High Fat Approach for Vascular and Hypoglycemic Conditions. Patrick A. McCoy This diet is the culmination of well over a decade of research in my own personal goal of longevity and health. A mixture of both personal experimentation as well as hard science has gone into the creation of this diet, and like myself, it is designed for people that were suffering from the two biggest afflictions of the modern age, Heart Disease and Type II Diabetes. Both of these are essentially the result of two major components: genetics and diet. This diet addresses both of the aforementioned factors with diet that is livable and must be livable if we are to survive into old age with effective health and wellbeing. The diet does go beyond what you eat, and really must be incorporated to a necessary lifestyle change that is vastly different but is still manageable in this urban age. This however, is not a fad diet meant to exclude you from everyday life. You can still eat out at restaurants, and with just a little bit of education and choosing the right food. Majorly, you have to know what you are putting into your body, and understand most of what is being fed us is low-grade dog food to the rest of the rest of the civilized planet. The decisions of our leadership in the past (and still does) is slowly killing us, and costing us billions in healthcare every year. It is preventing us from having enjoyable lives, and the stamina to live as human beings should. The best part, however, is it is completely in our control, if one simply has the will and courage to take the necessary steps.
The first and most important step of making an evolutionary change is the proper research and education. One needs to be up on the latest research on health and wellness, but only from the most reputable sources. Fad diet creators, even those with degrees, still must be under review for scrutiny. Doctors and masters degree holders in advanced health often lack education on what is necessary to substantiate their claims. They could even be publishing cherry picked data, inferred data, or making false correlations. Being scientifically literate or having a friend with knowledge in the field of Health and Wellness is necessary to make heads or tails of the claims out there. For example, a major contributor of The Paleo Diet, Dr. Loren Cordain, appears on the surface to be a competent nutritionist. However when comparing his claims to his actual education, his authority falls apart. A major flaw in this diet is his so-called knowledge on Paleolithic humans. In fact most of his assertions about evolution and ancient human physiology, as well as the Paleolithic diet itself are completely wrong. For further reading, download my paper titled Debunking the Paleo Diet: Flaws, Contradictions and Real Solutions. In 1953 Dr. Ansel Keys published what is commonly called the 7 Countries Study titled Atherosclerosis: a problem in newer public health in which he concluded a diet low in fat and high in fiber from grains was essential to heart health. This effectively caught on and became the standard recommendations in the American diet. The problem was, he was highly biased in his research, cherry picked his data, disregarded research in the 22 other countries, and overlooked obvious variables that would extremely skew the data. For instance, his research in Europe included countries where meat production was severely decimated in WWII, and their heart health was not represented accurately by their current availability of food. Recent research provided by Dr. James DiNicolantonio debunks the current fad of low fat dieting. In his study, The cardiometabolic consequences of replacing saturated fats with carbohydrates or -6 polyunsaturated fats: Do the dietary guidelines have it wrong? published in Open Heart in 2014 reveals the exact opposite. He explains that the consumption of polyunsaturated fats from vegetable oils and carbohydrates are actually accelerating heart disease, rather than prevent it. He thoroughly debunks Keys work in the 7 Countries Study, and reveals the unhealthy nature of Omega-6 fatty acids. Dr. Fred Kummerow, emeritus professor of comparative biosciences at the University of Illinois, most recently published a study explaining a diet rich in cholesterol is actually heart healthy. Dr Kummerow is currently 99 years old, and has been researching the affects of fats on the vascular system for over 60 years. He has continually warned about the dangers of Trans fats, and even sued the FDA to remove the substance from its safe to eat list. In his most recent study, Interaction between sphingomyelin and oxysterols contributes to atherosclerosis and sudden death, he explains the regular consumption of oxysterols from commercially fried foods, superheated polyunsaturated oils, cigarette smoking, and consumption of trans fats all are the direct cause of heart disease. Furthermore, he concludes the lack of an essential amino acid Tryptophan, is contributing to the increase of LDL (bad cholesterol) in the blood stream. He points to the low fat diet as the culprit of this deficiency in the diet, as cutting the fat cuts the essential amino acid. What we should first understand is this is a diet as defined in the subfield of Nutritional Anthropology. In this, field anthropologists strive to understand the cultural and biological impacts of food production and consumption in a human population. We use the basic definition, the kinds of food that a person, animal, or community habitually eats. This should not be understood as some kind of restrictive and especially temporary that you can deviate when you feel like it; this is the diet for longevity and health, the kind that everyone would perform everyday life and live to our utmost physiological abilities. The diet is varied enough that it would not me a major detriment to wellbeing. It does eliminate some things that science and nature deem inedible or toxic, but can be substituted with creative food choices. In the next section, I have put together a graphic of the food pyramid a diet using the latest research will look like. Starting from the bottom of the pyramid, the diet starts with a firm foundation of water and daily activity as well as portion control. On the next level of the new pyramid, gives sources of protein. This includes meat of course, but also eggs, milk, cream, butter, cheese, as well as nuts and legumes. One level up on the pyramid is a selection of your low carbohydrate vegetables. Maize Corn is not a vegetable; years of agricultural, engineering has turned corn from an essential nutrient of the Native Americans into a starchy grain with no nutritional value. Traveling further up my pyramid, and we come to Fruits and the oils that are beneficial, olive and nuts. They have no relation other than the intake quantity, which still should be kept reasonably low. While fruits contain important micronutrients, their high supply of fructose makes them not to be consumed in any great quantity, about 1-2 per day. Finally, at the very top of the pyramid, and to be used at a minimal amount, are the whole grains, alcohol, and the allowed sweeteners. Honey is very beneficial, and contains several ingredients that are medicinal. However, like fruit, honey contains mostly sugar, and therefore should be kept to a minimum. Outside the pyramid, are foods that hold little to no nutritional value or have been processed to the point where they are almost inedible. These include white sugar, Fast food, cereals, margarine, donuts, pasta, potatoes and other starches, processed breads, high fructose corn syrup, and vegetable oils. The diet itself is structured like a standard three meals a day every 4-6 hours with snacks every two hours. Composition of the meals will be explained in the individual macronutrient sections.
Carbohydrates are a source of energy and the basis of agriculture. These fall into two categories, simple and complex. For example, white flour and sugar are forms of simple carbohydrates. On the other hand, the healthier complex carbohydrates such as one gets from whole wheat and other whole grains like quinoa and flax. Carbohydrates or Carbs should be limited. During phase I of the diet, no more than 10 grams of carbs per meal or snack, and in the next phase the amount can be increased to 14 carbs.
Protein is King Dr. Spencer Nadolsky Protein is an essential macronutrient for the formation of tissue. This nutrient will also boost your metabolism, burning at least 100 more calories a day. It will also facilitate muscle growth, which will in turn burn more calories per day. Usual intake should be at least 1 gram per kilogram of body weight. Some dairy included in this category can also be high in carbohydrates, and oftentimes loaded with sugar, so careful inspection of the nutritional labels as well as making a quick search of food nutrition online for whole foods. Nuts and legumes are also a good source of low carb protein, and nut oils are a good fat in this category to replace the canola or soy/vegetable oils that are in your kitchen. The best ones are green and fibrous. As the carbs are cut from the diet, so too will the average main source of fiber in a persons diet. There are plenty of vegetables packed with fiber, such as broccoli, carrots, Brussels sprouts and winter squash. Additions of butter, spices and cheese will improve flavor. Flash frozen vegetables are easy to prepare in the microwave, either by cutting a couple holes in the bag or many vegetables now come in steam in the bag packaging. These are good in moderation, while still adhering to the low carb constructs of the diet. Fruits are very high in sugar, though a lot of fruits such as apples that contain a good amount of fiber. The ingredients in this category are high in carbs; though still have some health benefit. An occasional beer or glass of wine has features for heart health and hydration. Other than the aforementioned honey, sweeteners such as stevia and splenda are natural extracts but still provide the sweetness for most occasions. Whole grains provide necessary carbs, as they are densely packed with carbs they must be used sparingly. A few alternatives have been found such as flax flour, almond flour and coconut flour that all are lower in carbs. Experiment with a mixture of all flours in the second phase of the diet. Diet sodas are usually almost as bad as full sugar, but due to their absence of calories and carbs they are left in to be utilized very sparingly, and never as a substitute for your necessary water intake. These are completely bad for health and should just be avoided altogether. Fast food is at the top of the list, there is little that is not made with substandard meats, high carbs, and HFCS (High Fructose Corn Syrup). White flour is about as the same as white sugar, pure carbohydrates and little to no nutritive value. Any sugar that may be added into your diet should be negligible if any. Sodas are just sugary cans of diabetes. Margarine is merely one molecule off from plastic, and as the research provided indicates, is a leading cause of heart disease. Butter is good for you; however, they are densely packed in calories, and used as a source of energy, not just a flavoring. Vegetable oils can be likewise substituted for lard, and for like reasons. Food production has come a long way, and as such as removed most odor from lard, making it ideal to replace your Crisco while substituting your white flour for a mixture of low carb flours in your fried foods. Bacon grease is also a delicious and heart healthy substitute. It is loaded in tryptophan and heart healthy saturated fat. Pastas and potatoes unfortunately some of those you will likely leave behind. Myself, I had the hardest part with potatoes with my Irish decent. I therefore allow myself St. Patricks Day to have a potato with my corned beef and cabbage. However, there is an excellent substitute for mashed potatoes, and that is cauliflower. It cooks up exactly as mashed potatoes, and the taste is negligible. There are also recipes for cauliflower tortillas and even cauliflower pizza crust. The Japanese have come up with a decent substitute for pasta, with Shirataki noodles, and kelp noodles.
It is important in the first two months to eliminate all whole grains and fruit from your diet. This is necessary in two fold. First, it will jumpstart your metabolism. With just eliminating those carbs and calories from your diet, your body will still maintain its metabolism and not what is commonly called starvation mode. Additionally you will undoubtedly need to up your protein intake, as most people do not get enough good protein in their diet. This will make you feel fuller longer and your body will be encouraged to work more efficiently to burn stored fat. At the same time, you will be on a calorie deficit necessary to burn about a pound a week if you follow your diet with daily moderate activity. The second benefit is when you add those items back into your diet your psychology will be better equipped to handle the permanent lifestyle change.
There are only two phases to this diet. This is the point after two months you can reintroduce fruit and grains into your diet. Additionally, you can increase your meal or snack intake to 14 carbs per. This does not mean you can get that loaf of garlic bread you have been eyeing, or heap up a bowl of pasta, because those days are past. You can however, eat a modest amount of home baked bread or add a little whole-wheat flour to some sausage gravy, or add a couple of tablespoons to your flax and almond flour. This will help your psychology adhere to the permanent change. When you began this diet, your body felt most likely deprived by the loss of all those delicious foods you stopped eating. Fruit and whole grains are part of those foods, and by giving those back, your body will think the restriction is over, and boost your metabolism in kind. You should have been adding a variety of meats and vegetables to your diet so your body will forget all that poison you had been eating for all those years. The cardiometabolic consequences of replacing saturated fats with carbohydrates or -6 polyunsaturated fats: Do the dietary guidelines have it wrong? by James J DiNicolantonio http://openheart.bmj.com/content/1/1/e000032.full#ref-2 The Soft Science of Dietary Fat by Gary Taubes http://garytaubes.com/wp-content/uploads/2011/08/Science-The-soft-science-of- dietary-fat.pdf Interaction between sphingomyelin and oxysterols contributes to atherosclerosis and sudden death. by Dr. Fred Kummerow http://www.ncbi.nlm.nih.gov/pubmed/23459228
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