Posts Tagged ‘Like’

Just like Atkins’ . . . only better

This question comes up with some regularity: Is the Wheat Belly lifestyle like the Atkins’ diet? Is Wheat Belly just another name for a low-carb diet?

There are indeed some important areas of overlap. The Wheat Belly lifestyle, for instance, adheres to the concept that carbohydrates, not fats, are responsible for destructive health effects and weight gain. We also need to give Dr. Robert Atkins and his low-carb predecessors great credit for voicing their opinions during an age when low-carb was an heretical, against-the-mainstream concept, given the antics of Dr. Ancel Keys, Dr. Henry Blackburn, the US Department of Health and Human Services and others. Atkins, low-carb, and Wheat Belly all concur: carbs raise blood sugar, generate resistance to insulin, add to metabolic syndrome/type 2 diabetes, and add substantially to risk for heart disease, cancer, and dementia. Cutting dietary fat is unfounded, destructive, and wrong. No differences here.

What’s the Weather Like Where You Live?

Can we take a moment to think about how hot it is in Louisiana right now? I know you think it’s hot where you live, and I’m sure it is. Even Colorado, where my sister lives, experienced record highs last week, but it’s sizzling in the Big Easy. I worked all day Saturday, which is […]

I Will Always Love Richard Simmons Because of Moments Like This One

I cannot believe that this happened for the first time five years ago! I think of Richard so often, and right now I’m going through training that makes me think of him everyday. He helped me change the way I see myself. He made it okay for me to love myself more, to desire more […]

Like detergent to your intestines

Emulsifying agents are commonly used in foods to keep them mixed. You will commonly find carageenan, for instance, in ice cream to keep dairy fat from separating from the water and proteins, especially after repeated melting and refreezing.

The capacity for a compound to emulsify a solution varies from minimal to dramatic. Even some natural compounds in whole, unprocessed foods can exert modest emulsifying effects, such as acacia (acacia seeds), pectin (apples, peaches), and lecithin (egg yolks). The most powerful emulsification effects occur with synthetic or semi-synthetic emulsifying agents, such as polysorbate-80, carboxymethylcellulose, and methylcellulose. In one study, polysorbate-80 increased intestinal permeability 59-fold.