Connecting the Dots Between Sugar & Cancer …What If?

Brilliant article by Tim Rice (unlearn – rethink).

Source: Connecting the Dots Between Sugar & Cancer …What If?

The One With all the Beef Mince: Zero Carb Minced Beef Recipes

OK, so I made the fatal mistake of asking the gang on Zero Carb UK Facebook group to hit me with their favourite ways to prepare and eat minced beef.  Oh boy, did they respond and then some!

So, here is a bit of a messy throw-together of tips, recipes and cooking methods for the wonderful staple of minced beef. The type of mince used here is down to personal preference. I tend to favour the fattier end of the market and use 80/20 mince (20% fat) but others may prefer leaner mince. Mince is considered lean if it has 7% or less fat. The percentage is clearly shown on packaging labels. You can ask your butcher about the fat content when buying it loose by weight. Continue reading “The One With all the Beef Mince: Zero Carb Minced Beef Recipes”

Zero Carb and Surviving Social Situations

One of the biggest worries about turning to a zero carb diet is handling the reaction by your nearest and dearest family members and friends. Most will have been brainwashed by years of so called healthy eating advice and guidance that has demonised fat and red meat.

With plenty of persuasion and a good supply of information, most family and friends will be happy to listen to your reasons for choosing this way of eating. The proof is in the pudding, as the saying goes, so will see the positive changes in your health as you go along and will come to accept and support you eventually.

However, letting your close family and friends know that you are ZC is one thing, but who has the energy, will or determination to explain, argue and defend your way of eating to your work colleagues, friends of friends, people you see at a group, or even family members that you only see once or twice per year for big family gatherings.
Continue reading “Zero Carb and Surviving Social Situations”

From hardcore vegetarian to Recovered Meat Eater

John Nicholson was a hardcore vegetarian for twenty-six long years. So what changed? Well, John began to question his diet and despite being the poster-boy for so called ‘healthy-eating’, he found his health steadily declining until he became really ill.

In his book, The Meat Fix, John tells the story of how 26 years of healthy eating nearly killed him and how his diet of brown rice, lentils, tofu, fruits, vegetables, low fat and low cholesterol veganism actually resulted in some chronic health conditions, including mental and physical exhaustion, chronic IBS, high cholesterol and joint pain.

At his wits end with his poor health, John took a drastic step. He decided to eat meat – lots of meat! Not only was he going against all that the medical media was saying and the current healthy eating diet advice, he had to face up to the fact that eating this way wasn’t going to leave him guilt-free either.

Despite his early reservations, the results were truly spectacular with him reporting positive changes within as little as twenty-four hours of eating meat once again.

Continue reading “From hardcore vegetarian to Recovered Meat Eater”

What Causes a Heart Attack

I cannot say enough about how much I love Dr Paul Mabry. Not only is he a medical doctor, but he lives and breathes the LCHF lifestyle. He has seen for himself just how eating the right foods can transform your health.

If you are going to make the effort to read anything today, then go and read his story and how he came to this way of eating after many years of gaining weight and suffering terrible health, yet wondering why as a doctor he couldn’t figure out why?

His story is a remarkable one and it just shows you that it is never too late to make positive changes to your diet. You can read his back story and see his before and after pictures here and his blog is a wonderful resource for anyone wanting to know more about healing chronic health conditions through diet.
Continue reading “What Causes a Heart Attack”

Zero Carb on a Budget

A lot of people starting out with Zero Carb are often worried about the costs involved. Yes, meat can be very expensive and it is true that you get what you pay for when it comes to buying meat. However, there are quite a few of us who manage to eat very well on a budget.

Here I will take a look at some of the ways you can keep the costs down when buying your meat and some useful ways of preparing budget cuts so that you don’t feel like you will be eating something as tough as shoe leather should you opt for the cheaper end of the meat market.

Check the reduced isle

First of all, if you tend to shop at a supermarket for your main shop each week, then it can pay to check in the reduced section for cut-price meat and fish. Different supermarkets reduce the price of their food at certain times of the day, but quite often a lot of meat gets reduced close to closing time, especially if the meat has a short date on the package, or you have a butchers counter where they wrap up the odds and ends to sell off cheap before the end of the shift.
Continue reading “Zero Carb on a Budget”

Starting with Breakfast, Gary Taubes interview

This is a great interview held with the legendary Gary Taubes that was published on 10th August 2017.

Gary talks about what he ate for breakfast that day and goes on to discuss what we know about how the body lays down fat, and also how mainstream doctors medical researchers have been following the wrong path for at least the past 50 years. As you may already know, Gary believes that it is insulin that directly stimulates fat accumulation within the body.

Here is the YouTube interview to listen to and a list of his published books on the subject, which are a great resource to help understand how we process food and why humans have been getting progressively fatter and suffering more from modern diseases.


Continue reading “Starting with Breakfast, Gary Taubes interview”

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