The high fat is NOT unhealthy. They are still lying about that. It’s only a problem when combined with the unhealthy sugars and high carbs, which would still be unhealthy without the fat. My fat consumption has been through the roof for 2-1/2 years and I lost 55lbs and look fantastic now, and my lipid panels are the healthiest they have been in over 12 years, so … it’s not the fat.
The high fat is NOT unhealthy. They are still lying about that. It’s only a problem when combined with the unhealthy sugars and high carbs, which would still be unhealthy without the fat. My fat consumption has been through the roof for 2-1/2 years and I lost 55lbs and look fantastic now, and my lipid panels are the healthiest they have been in over 12 years, so … it’s not the fat.
Congratulations, Juju! I lost 50 pounds in 2006 and I have kept it off since. I have a protein heavy diet with vegetables and fruit. I never ever eat fast food or pizza. I stay away from starchy foods and very, very rarely eat bread. On occasion, I will go on a sugary binge, and I always feel like crap until I can reign it back in. Lol. I am in my late 50s and I am not on any meds and have no medical issues at all.
I know how hard it is to lose weight and keep it off so I just wanted to say well done!
And I’ve mastered some heavenly low carb sweet deserts that my family loves if you’re ever interested - just DM me. I haven’t touched real sugar in all this time but have enjoyed a lot of sweet treats. I only sweeten things with erythritol, allulose, stevia, or monk fruit. I even found a heavenly replacement for that famous pretzel jello salad that tastes BETTER than the original and the crust stays crunchy for a few days in the fridge, not getting soggy like the pretzel version did.
It is the cheap processed fats that are the issue. When you realise what they do to extract the oils from seeds you realise what the problem is.
Remember the fuss about "trans fats"? To create trans fats they heated lipids to very high temperatures. To extract the oil they heat the seed to very high temperatures then use chemicals.
Cold pressed oils are fine and this includes olive oil. You need to read the label and remember cold pressed/mechanicsl mesns costs more so in proccessed foods it won't be whether labelled organic or not.
Yes! We switched entirely to butter, tallow, bacon fat - and coconut oil, avocado oil, and olive oil. The latter three we use sparingly for dressings or baking, but when cooking in a skillet it’s always bacon fat, butter, or tallow.
I try to get the majority of my fat naturally from my meats and fish.
The high fat is NOT unhealthy. They are still lying about that. It’s only a problem when combined with the unhealthy sugars and high carbs, which would still be unhealthy without the fat. My fat consumption has been through the roof for 2-1/2 years and I lost 55lbs and look fantastic now, and my lipid panels are the healthiest they have been in over 12 years, so … it’s not the fat.
Congratulations, Juju! I lost 50 pounds in 2006 and I have kept it off since. I have a protein heavy diet with vegetables and fruit. I never ever eat fast food or pizza. I stay away from starchy foods and very, very rarely eat bread. On occasion, I will go on a sugary binge, and I always feel like crap until I can reign it back in. Lol. I am in my late 50s and I am not on any meds and have no medical issues at all.
I know how hard it is to lose weight and keep it off so I just wanted to say well done!
Aw thanks. You too!
And I’ve mastered some heavenly low carb sweet deserts that my family loves if you’re ever interested - just DM me. I haven’t touched real sugar in all this time but have enjoyed a lot of sweet treats. I only sweeten things with erythritol, allulose, stevia, or monk fruit. I even found a heavenly replacement for that famous pretzel jello salad that tastes BETTER than the original and the crust stays crunchy for a few days in the fridge, not getting soggy like the pretzel version did.
It is the cheap processed fats that are the issue. When you realise what they do to extract the oils from seeds you realise what the problem is.
Remember the fuss about "trans fats"? To create trans fats they heated lipids to very high temperatures. To extract the oil they heat the seed to very high temperatures then use chemicals.
Cold pressed oils are fine and this includes olive oil. You need to read the label and remember cold pressed/mechanicsl mesns costs more so in proccessed foods it won't be whether labelled organic or not.
Yes! We switched entirely to butter, tallow, bacon fat - and coconut oil, avocado oil, and olive oil. The latter three we use sparingly for dressings or baking, but when cooking in a skillet it’s always bacon fat, butter, or tallow.
I try to get the majority of my fat naturally from my meats and fish.