Super-Charged Chocolate Raspberry Fat Bombs To The Rescue!

Holiday Fat Bombs

Can we all agree that the holidays should be about enjoying time with family and friends, not stressing whether an indulgence will come back to haunt us? Unfortunately, the holidays are not a free pass when it comes to our health. So a little planning can’t hurt and in fact can assist you once New Year’s resolutions are put on paper.

One of my favorite secrets to facing the holidays without a major slip up, is the use of fat bombs. Fat bombs not only keep you in a satiated state longer but can help speed up your metabolism by raising your ketones.

What are Fat Bombs Anyway?

In a ketogenic diet, we move from (sugar) glucose being our main fuel to (fat) ketones as our main source of energy. However, in a true ketogenic diet we need our fat levels to be as high as 75% of our macros.  For some people, this ratio is difficult to achieve or maintain consistently.  What’s the usual solution? To find creative ways of consuming more fat. This is where a fat bomb can really make a difference.

Fat Bombs are usually made from the following fat sources:

  • Butter
  • Coconut Oil
  • Olive Oil
  • MCT (medium-chain triglyceride) Oil
  • Ghee

I enjoy getting creative with my fat bombs and today’s recipe is NOT your typical fat bomb. Why? Because I added a serving of Keto/OS MAX to the mix. What’s Keto/OS? Glad you asked. Affiliate link coming your way. KETO//OS® stands (Ketone Operating System) it’s a revolutionary drink mix based on a proprietary ketone energy technology. It delivers advanced macro nutritionals and promotes optimized cellular regeneration, energy and longevity. Basically, we can now drink ketones to get into and maintain ketosis. Keto/OS MAX is their Maui punch flavor and their latest version.

Because this supplement has become a regular part of my life, I wanted to step up my fat bombs by adding some therapeutic ketones to them. Now can I tell you that this was not only delicious but adding ketones to a fat bomb keeps me in an even deeper level of ketosis? Wondering more about this conversation and how it can benefit you? Here is another article that can help you understand the benefits of being in our native state of ketosis for fat lose and greater health.

Trying to raise our fat sources while reducing carbs can sometimes prove to be unpalatable. After all, who wants to just eat a chunk of butter? Well, maybe that’s not a good example since butter is amazing. My point is that adding more fat to our diets while keeping our proteins and carbs in check is easier said than done.

When should you have a fat bomb? Well because they are small and bite-sized you can have them as a small snack, a pick-me up or even in place of breakfast when you are in a rush. They also make a great pre-or after-workout snack.

During the holidays consider having one before you face the holiday fare.

Super-Charged Chocolate Raspberry Fat Bombs

Ingredients:

2 cups of coconut oil

3 tablespoons of unsweetened cocoa powder

4 tablespoons of sugar substitute (I used Swerve confectioners)

1 serving of Keto/OS MAX (Maui Punch)

1 pint of fresh raspberries finely chopped

Instructions:

In a large mixing bowl beat the coconut oil with the cocoa powder until fully combined. Next add the Keto/OS MAX, and sugar substitute. Lastly, fold in the raspberries. Spoon your fat bomb mix into mini cupcake liners and place in the freezer for 15 minutes until solid. Store your fat bombs in the freezer.

Recipe makes a dozen small super charged fat-bombs.

Keto/OS Explainer video

A Keto Transformation Story That Inspires

Guest Post: Meet Janet Rosenberry her health journey reminds us to never give up even when faced with a bleak diagnosis. Janet’s story is encouraging many to take back the reigns of their health by eating a low carb diet. Make sure you follow Janet on social media and never miss a moment to be inspired.
lowcarberista
“Hello”?
“Hello, is this Mrs. Rosenberry”?
“Yes, this is Janet”
“Hello, Janet this is Dr. Hayton.  We received your lab work and I am so sorry to have to tell you this.  But you have Uterine cancer”.
Finding out that you have cancer is pretty hard to hear not only accept.  But unfortunately 2 years after that, at the age of 38, I received the same phone call .  Only this time, it was Breast cancer.
Altogether, it took me several years to start feeling human again.  After having more tests, surgeries, chemotherapy, and radiation than what I can possibly count, my body was broken. However, I was alive AND cancer free.  Now I wasn’t thin before my first cancer diagnosis, however, after a 4 year battle with this dreaded disease, I had gained approximately 100 lbs.  Aren’t people supposed to lose weight when they have cancer?  No, that isn’t the way that it always works.  After all, I had just spent a few years doing little more than just existing.
Now you might think that this would have left me a complete mess.  Both physically and emotionally.  But you see, God blessed me with one of the most precious gifts he could have ever given me.  I’m a born optimist! No matter how bleak a situation is, I’ve always been a “glass half full”  kinda gal, instead of a “glass half empty” individual.  No matter what the circumstances have been in my life, I believe what I have always believed.  And that is that everything will be o.k.  Even if I haven’t always known what o.k. will turn out to look like.
After I was back on my feet I decided to make yet another serious attempt to lose weight.  And it was around this time that there was an incredible amount of buzz around a doctor that people were calling “crazy, misguided, and dangerous”.  But Dr. Atkins’ patients had lost a lot of weight.   I also needed to lose a lot of weight.  After all, I felt that my life depended on me getting this weight off. And it was all centered around the concept of serious carb reduction and high fat intake. I am forever grateful that God led me to Dr. Atkins and the courageous and life-saving work he was doing with a low carb diet. And although I no longer follow the Atkins program I have continued with a LCHF (low carb high fat moderate protein) lifestyle.  Making sure that I am always working and focused on cooking and eating real whole foods that have minimal effect on my blood sugar.
The serious health scares I have triumphed through was well over a decade ago.  And although my journey through living and working a low carb/ketogenic lifestyle hasn’t always been perfect, actually, it’s been very far from perfect.  I remain cancer free to this day AND 154 lbs lighter (and counting).   Never giving up, always pressing forward, and ever thankful that I believe in a God that graced me with the gift of optimism.
May good health be forever with you!
Janet (LowCarberista)
 
Bio of Janet Rosenberry
Janet truly embraces and enjoys the most precious roles in her life as wife and mother while living in Ohio’s Amish Country. She developed a love and passion for cooking while spending her childhood by her Grandmothers side in the kitchen.  That passion instilled in her never left.  And became especially useful when she changed her way of eating to a low carb/keto way of eating.  One of her favorite culinary challenges is to take a recipe that is high in carbs, give it a “low carb makeover”, then share it with the world.
She is also positively, certifiably, 100% enthusiastic when it comes to informing, teaching, motivating, sharing her recipes, and encouraging people anywhere and everywhere about the life-changing benefits of a Low Carb/Keto diet and lifestyle.
You can find her sharing her recipes, articles, pictures, and helpful low carb/keto information on the following social media platforms:
© 2016 All words and pictures included in this article are all original works of Janet Rosenberry (LowCarberista) and are copyright protected.  They are not to be copied or reproduced in any form without the written consent of Mrs. Rosenberry.
Have you been struggling to get into ketosis? Has it been a challenge to stay on a low carb diet? Allow us to introduce you to Keto/OS an exogenous ketone. Keto/OS is a state of the art supplement that raises blood ketones allowing you to get into therapeutic ketosis easier. Pick up your Keto/OS here  Affiliate Link

Dr. Mary Newport giving a review on Keto/OS

Keto/OS Explainer Video

Low Carb Pecan Glazed Pumpkin Pie!

Low Carb Candied Pecan Pumpkin Pie

Thanksgiving is days away and what is this girl doing? Creating yet another low carb recipe to help you stay on track. Do you know why? Because I want you to have absolutely no excuses for cheating.

I know the temptations are going to be grand, especially when family favorites make their annual appearance. But can we agree that although we all love a great gathering around the table, the food should not be the main focus. Don’t get me wrong we can all get excited about tasty treats, let’s just not make the holidays about the food alone.

Like I’ve mentioned on previous Thanksgiving posts, this is my favorite holiday because it’s not as commercialized as others. Let’s take advantage of this and spend quality time with loved ones and make the act of giving God thanks together the emphasis instead.

What better way to express your love to guests than by sharing a meal that is not only delicious but good for them? This year surprise them with a healthy, low carb option that rival any sugar-laden, junk filled treat.

This low carb pecan pie is going to make a believer out of the biggest skeptic. Enjoy in good health!

Having trouble staying on a low carb ketogenic diet? Allow us to introduce to you Keto/OS a supplement that allows you to drink Ketones and be in ketosis It’s  helping many stay on track effortlessly. Affiliate Link

Low Carb Pecan Glazed Pumpkin Pie

Low Carb Brown Butter Crust:

½ cup (1 sticks of cooled browned butter)

2 large eggs

¼ teaspoon sea salt

¾ cup of coconut flour

2 teaspoon of sugar substitute

Instructions Crust:

  1. Cook the butter in medium heat until lightly brown. Allow to cool to room temperature
  2. Mix the coconut flour, eggs, sea salt, sugar substitute and cooled butter until dough forms.
  3. Flatten the crust between two parchment papers with a rolling pin. Place the crust on the bottom and up the sides of a pie pan crimping the edges.
  4. Bake in a preheated 350 degrees’ oven for 25 minutes or until lightly brown.

Pumpkin Pie Filling:

1 cup heavy cream

4 large eggs

1 cup sugar substitute ( I use Swerve)

1 15 ounce can of pumpkin puree

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground allspice

¼ tsp of ground ginger

1 tsp of vanilla

¼ teaspoon of sea salt

Instructions for Pie Filling:

  1. Mix all the ingredients together until fully combined.
  2. Pour into cooked and cooled pie crust.
  3. Bake pie for 30-35 in 350 degrees’ oven until pie sets.
  4. Allow to cool
  5. Add candied pecans on top of cooked pie

Low Carb Candied Pecan Topping:

1 1/4 cups pecan pieces

3 Tbsp butter, melted

4 Tbsp sugar substitute (I use Swerve) an erythritol blend is necessary for the glaze.

 Instructions for Low Carb “Candied” Pecans:

  1. In a hot skillet add the butter.
  2. Add the pecans and combine well with butter
  3. Add the sugar substitute and sea salt
  4. Cook the pecans until toasted and glazed.
  5. Allow to fully cool

10 servings: 235 calories, 4g net carbs

 

 

It’s Pumpkin Season, What Better Way To Celebrate Autumn Than With Pie!

Sharing last year’s pumpkin pie recipe because frankly its a winner! Enjoy in good health😉

low carb pumpkin cheese cake

Lisa Pantoja one of FittoServe’s followers is sharing a family favorite recipe that she converted to low carb.  Lisa embraces this healthy lifestyle, and has made great strides.

Lisa and I share a love for baking and when she realized that it was not too difficult to transform her favorite recipes into low carb options, she rolled up her sleeves and began to work.  Her pumpkin cheesecake was revamped easily with minimal fuss. Today she is able to serve her family a healthier version.

Thank you Lisa for inspiring, and showing us that it is possible to make this way of eating a way of life.

low carb pumpkin cheese cake

low carb crust

low carb pumpkin cheese cake

low carb pumpkin cheese cake

Instructions:

Crust:

In a food processor pulse the 1 ½ cups of pecans set aside.

½ cup of melted butter

½ cup of almond flour

In a large mixing bowl blend the butter, pecans and almond flour until combined.

Press into an 8 inch pie pan. Bake crust for 10-15 minutes…

View original post 97 more words

Low Carb Keto Chocolate Truffles

keto chocolate truffles

GUEST POST: Taffiny Elrod is a Professional Chef and Culinary Instructor in New York City and New York’s Hudson Valley. She has a background in food for health and culinary history. With over 15 years of professional culinary experience she has cooked and taught many culinary styles with a special interest in food for health and culinary traditions. Most recently she taught professional cooking for veteran’s returning to the work force in New York City before opening a small restaurant with her husband in the Lower Hudson Valley.

Inspired by her recent success with her own ketogenic/Low Carb High Fat diet she is developing a Low Carb High Fat catering menu and is also launching a cooking website called ketocookingschool.com where she will share recipes and techniques and explore the connection between traditional food ways, classic culinary and the ketogenic way of eating.

True chocolate truffles are one of life’s most decadent and satisfying pleasures. They are a timeless classic and despite how indulgent they are, they are actually quite simple to make. The secret is chocolate ganache, a staple recipe that every cook should have in their repertoire. Once you master ganache you will be amazed at all the impressive desserts you will be able to make.

A good ganache requires only two ingredients chocolate and cream. Yet it seems people often feel intimidated by the idea of making it. It also seems to be one of those recipes that is still somewhat of a trade secret. But once you’ve made your own you will never go back. Ganache can be used as a glaze, a frosting, a filling, and as you will see here, the foundation of chocolate truffles.

First you will need a good quality dark chocolate that is at least 65% cocoa and of course for our purposes sugar free or very low in sugar. Such as Lily’s stevia sweetened dark chocolate or Lindt 90% dark chocolate. Ganache is the essence of chocolate, so if your chocolate isn’t good, your ganache won’t be good either. I am using a mixture of Lily’s chocolate and chocoperfection raspberry chocolate in this recipe to give the truffles a raspberry flavor just for fun.

high quality sugar free chocolate

To make chocolate truffles all you need to know is the proper ratio for the ganache. The ratio of chocolate to cream varies depending on what you are using your ganache for and what kind of consistency you would like it to have. You can also vary the texture depending on how you handle it. A whipped ganache will give you a thicker texture appropriate for frosting cakes. A ganache that isn’t whipped will maintain a silky, glossy texture perfect for glazing. You may also use it warm to pour it over your favorite keto ice cream or a bowl of berries for an amazing treat. Fold whipped cream into some ganache and you will have a remarkable mousse. Ganache is also the base of truly decadent hot chocolate, whisk warm cream or coconut milk into it for a demitasse sized portion of the richest hot chocolate you will ever try. You can even add it to your coffee for the ultimate mocha.

easy low carb truffles

But for now we will focus on truffles. A good truffle is like the soul of chocolate. One or two should be so rich and satisfying that you can’t eat anymore if you try. Perhaps this is because they consist mainly of fat. They may be the original fat bomb, and a sophisticated one at that.

One of the tricks to making a truffle with an incredible texture is the addition of butter after the chocolate and cream have been mixed. The butter doesn’t melt completely but becomes emulsified in the mixture creating a wonderfully smooth and satisfying mouth feel and lends a soft roundness to the flavor that helps to temper the strength of the chocolate. Take my word for it. This small addition makes a difference.

Working with chocolate can take some getting used to but it is also one of the most delightful foods to work with. It has almost magical qualities and that is due mainly to the structure of the fat. And that is why this is such an elegant and lovely naturally ketogenic desserts. Chocolate truffles are a brilliant example of what fat is capable of and how we can celebrate it.

how to make chocolate truffles

This recipe makes a small amount, the truffles are rich and a few go a long way, and chocolate is expensive after all. As I mentioned you can easily scale this up if you would like to make more as long as you keep the ratio the same. For truffles the ratio is two parts chocolate to one part cream by weight. Here I am using 5 ounces chocolate to 2.5 ounces cream.

chocolate truffles

Low Carb Keto Chocolate Truffles

Yield 16 half-ounce truffles

Ingredients 

5 ounces sugar free, dark chocolate, chopped fine or in small pieces

2.5 ounces (by weight) heavy cream, you can substitute the same amount of full fat coconut milk with great results, for a dairy-free version

.5 ounce unsalted butter, cut into small pieces, at or near room temperature. a higher fat European style butter such as Plugra or Kerrygold will make an even better product but regular butter will work just fine. If you are making a dairy free version you can omit the butter or replace it with coconut oil.

Cocoa powder for coating the truffles, you can also use things like use ground nuts, seeds, and grated coconut to coat the truffles. Feel free to be creative.

Procedure

Heat the cream over medium heat in a small saucepan or in the microwave in a microwave safe bowl until it is very hot. It doesn’t have to come to the boil, but a good simmer will ensure all the chocolate melts.

When the cream is hot add all the chocolate at once. Allow to sit in the cream until it begins to melt, when it looks as if most of the chocolate has softened stir carefully with a whisk. Be careful not to stir too vigorously. If you over mix you may cause the chocolate to seize becoming grainy and rough. When all the chocolate is melted and the mixture looks smooth, and glossy you have ganache. That is all there is too it.

For the final touch, while the ganache is still warm drop in all of the butter and stir gently until it is combined. If the butter is too warm when you add it it will melt completely and may look oily, but if it is still cool it should incorporate beautifully into the ganache making it look even glossier.

Refrigerate your ganache until set. Depending on the amount you make this may take anywhere from 30 minutes to several hours. For the amount given here it should take from 30 minutes to an hour. You are looking for a ganache that is firm enough to be scooped and rolled into balls. If it is too hard you won’t be able to scoop it, but if it is too soft it won’t roll into balls.

Now you can make your truffles, a small ice cream scoop, or a melon baller work well for scooping and shaping balls but you can use a spoon too. Scoop out all your truffles, then shape lightly in your hands like you are making a meatball or shaping clay. Try to move quickly and touch the chocolate lightly because it will begin to melt in your hands. As you shape them replace them on the tray or place them directly into the cocoa powder, or other coating if you are using.

chocolate truffles

truffles16

truffles

Roll them in the cocoa powder until fully coated, then remove to tray. If they are getting very soft they may need to be refrigerated again. Enjoy one with a cup of coffee or share at a party or family gathering. They make great gifts too! Experiment with different chocolate, flavorings, and coatings and have fun. They should last two weeks to a month refrigerated in an airtight container.       

Nutrition Facts

For recipe made with Lily’s dark chocolate chips

Per half-ounce truffle not including coating

Calories 57

Fat 4.9

Protein 1.4

Total carbs 5 grams

Net carbs 4

portrait

Give Taffiny a follow. She has a great presence on social media and is a wonderful cheerleader for the low carb keto community.

Email: Classiccookery@gmail.com

Twitter: @myketogenesis

Instagram: @my_keto_genesis

Staying on course throughout the holidays can be a challenge. Unfortunately, I know this first hand. But we are not leaving you without some solid resources. Check out our video and let me know how we can assist you. Affiliate link

 

Low Carb Coffee Crumb Cake

 low carb coffee cake

Am I allowed to say how much I love this recipe? It’s coffee cake people! Not just any coffee cake, a low carb crumb one! I don’t know about you, but I have always loved coffee cakes. I believe my love for coffee cake stems from my first experiences with coffee.

I remember as a teenager how grown up I felt ordering coffee after a meal. Can I confess that I didn’t fall in love with coffee immediately? Truth is, that it wasn’t until I could accompany this ritual with a sweet treat, that I genuinely fell in love with coffee. Unfortunately, that little habit turned me into a pre-diabetic a few short years ago. Thankfully, today those days are long gone because of my low carb lifestyle.

A little something sweet after a meal seems harmless enough until you begin doing this after each and every meal and it starts to spiral out of control. There was a time in my life I would have preferred dessert over the most luscious main course. These days I have no problem passing up dessert, especially if it’s a high carb one. Boy has this girl changed!

Can I encourage you to celebrate the upcoming holidays with this low carb coffee cake? How about you create something healthy this year? Imagine the reaction of your family and friends when they realize it’s a delicious, gluten free, sugar-free option? It would make a lovely addition to a breakfast brunch. Ok, who’s kidding, this would be great at any hour!

I am all about creating holiday traditions that have lasting memories. From the days I would have everyone over to create gingerbread houses, to the lingering conversations at the dinner table. However, if there is one constant over the years is that I have always shared a sweet treat after a meal. Which is why creating low carb keto options is so important to me.

Just because I know longer bake with traditional high carb items doesn’t mean I can’t still be a good hostess. Give this recipe a try and please share.

Staying on course throughout the holidays can be a challenge. Unfortunately, I know this first hand. But we are not leaving you without some solid resources. Allow us to introduce to you Keto/OS a supplement that allows you to drink Ketones and be in ketosis It’s  helping many stay on track effortlessly. Affiliate Link

Low Carb Coffee Crumb Cake

Ingredients:

 1 cup of almond flour

½ cup of coconut flour

1 cup of sugar substitute (I use Swerve)

1 tsp baking powder

¼ tsp of sea salt

4 eggs

4 oz cream cheese

4 tablespoons of softened butter

1 tsp of vanilla

Low Carb Crumb Topping

Ingredients

1 cup of almond flour (I used finely milled)

½ cup of coconut flour

½ cup of sugar substitute (I used Swerve)

½ cup of your favorite low carb nuts (I used pecans)

¼ cup of sugar-free coconut flakes

1 stick of cold butter sliced thinly

2 teaspoons of ground cinnamon

¼ teaspoon of sea salt

Instructions:

Preheat oven to 350 degrees

Coffee Cake: In a large stand-up mixer bowl beat on high the butter with the sugar substitute until light and fluffy and well incorporated. Next add the cream cheese and vanilla and mix well. Add the eggs one at a time making sure to mix well after each addition. Add all the dry ingredients until well combined.

Crumb Topping:

In a small bowl combine all the dry ingredients and add the sliced cold butter and combine well until crumbs form.

In a well-greased cake pan spread the batter. Lastly add the low carb crumb and spread evenly over the top of cake. Bake for 25 to 30 minutes until golden brown on top and a tooth pick inserted comes out clean.

3.5 g Net Carbs

3 Reasons a Low-Fat Diet Is Dangerous For Your Health

3 reasons why a low-fat diet is harmful 

  1. A Low-Fat Diet is High in Harmful foods

Do you know that when the low-fat guidelines hit the scene our sugar consumption spiked? Why, because low-fat foods taste terrible! Once the fat is stripped away you’re left with very bland food. What was the food industry’s response? Add more sugar of course! Sugar is not a fat, it’s a carbohydrate. Which means a label that reads low-fat gives a deceiving assurance that you are consuming a “healthy” food.

A low-fat diet also promotes an increase in vegetable oils. With an innocent sounding name like “vegetable” in front of oils, we have the potential to be fooled. The problem with manufactured vegetable oils is that although they may reduce cholesterol in the short term, long term they have been linked with heart disease and inflammation.

Low-fat diets recommend a high consumption of whole wheat. Once again we are led to believe that the word “whole” implies health. The main problem with this advice is that a large portion of our population is sensitive to wheat gluten and may not even now why they are experiencing symptoms like fatigue, pain, gut issues that stem from the gluten.

  1. A Low-Fat Diet Can Lower HDL, Our “Good” Cholesterol and Raise Triglycerides

Study after study points to the benefits of having high levels of HDL in the prevention of heart disease. How do we raise our HDL levels? By consuming more fat. However, a high carb diet lowers our good cholesterol.

A low-fat diet elevates our triglycerides because it’s high in carbohydrates. What’s going on in our body to produce this response? The high levels of triglycerides in our blood causes the liver to turn excess carbs especially fructose into fat.

What’s the best way to lower blood triglycerides? By doing the exact opposite of what a low-fat diet advises and eat a low-carb diet high in good fats.

  1. Consuming A Low-Fat Diet Can Crowd Out Healthy Foods

With all the fear mongering tactics brought on by the low-fat diet, it has caused our consumption of animal foods to lower. Unfortunately, lowering our animal food intake put’s us at a disadvantage when it comes to getting enough healthy fats. Do you know our bodies actually need fat to function properly?

No one is arguing that factory farmed, grain-fed animal products aren’t ideal choices. However, when animals are raised and fed properly the result is healthy nutritious food.What about my vegan friends? Not a problem, just get your healthy fats via high fat plant foods and oils.

Are you saying we should embrace saturated fats Hilda? Oh I’m sorry you didn’t get the memo that we have no need to fear saturated fat and cholesterol? Well, as it turns out we’ve been fed a big fat lie, that was based on a myth. In fact, they have now proven that it’s actually the opposite we need these fats. Want more reassurance? Check out these studies.

It’s important to remember that not all fats are created equal and that they do not affect the body the same way. While processed and refined fats found in pre-packaged foods and food establishments can be harmful, other types of natural fats have beneficial, and even life-extending properties. When we don’t get the healthy fats we need in our diets, we find ourselves feeling tired, moody, hungry, and unable to deal with cravings.

So why are we blaming the rise in obesity, diabetes, and heart disease on saturated fat? Beats me, because these diseases are relatively new, while these foods have been with us for thousands of years. In fact, populations throughout the world, like the Inuit and the Masai, have consumed almost all of their calories from animal foods and remained in excellent health. Makes you stop and think what went wrong.

Because of the unfair stigma on saturated fats, foods like meats, eggs, dairy, and coconut products have been avoided because of their high fat content. Unfortunately, doing so makes it harder to get Omega-3 fatty acids, CLA, vitamins minerals, and antioxidants naturally.

The truth is foods that are naturally high in saturated fat and cholesterol tend to be highly nutritious and perfectly healthy. However, a low-fat diet discourages consumption of these foods.

One of the biggest benefits of including more fat in our diet, is fat’s ability to help control hormones, especially insulin. While in contrast a low-fat diet causes hormone imbalances and insulin resistance which is linked to diabetes, weight gain, cognitive issues and much, much more.

Dr. David Perlmutter, MD, does a fantastic job eloquently explaining this in his book “Brain Maker

 For the greater part of the past 2.6 million years, our ancestors’ diets consisted of wild animals and seasonal fruits and vegetables. Today most people’s diets are centered on grains and carbs — many of which contain gut-blasting, microbiome-damaging gluten whose downstream effects reach the brain. Even setting aside the gluten factor, one of the main reasons that consuming too many grains and carbs is so harmful is that they spike blood sugar in ways other foods, such as fats, meat, fish, poultry, and vegetables, do not.

All this bad dietary advice caused us to swap fat for foods high in sugar. What came with this swap? Astronomical rates of diabetes and obesity. “It’s now about time to realize that the low-fat diet just didn’t work”, Dr. David Ludwig, Harvard.

It appears like the official low-fat dietary guidelines have swayed us wrong, so why do we keep trusting government agencies and massively lobbied food industries for food recommendations?

The latest 2015 USDA guidelines did remove the former advice to cut down on fat. However, decades of bad advice continue to have a negative effect on people’s health. Unfortunately, the low-fat diet has been a massive public health failure that is still causing significant harm. Why? Well, because eating a high-carb low fat diet has been hard-wired in the minds of many. It’s challenging to undo the damage of this way of thinking in a short amount of time.

Waiting till the research catches up with this paradigm shift in order to change our way of eating, may prove to be disastrous for those who are already suffering the effects of a low-fat diet.

A diet high in carbohydrates, which includes whole grains, has been the foundation of a healthy diet for decades with a recommendation of 11 daily servings of bread, cereal, rice and pasta, but in reality, this high consumption of carbs has been a big contributor of many diseases.

According to Dr. Ludwig, “we now need a frank accounting of past and current dietary recommendations and comprehensive measures to mitigate persisting harms from the low-fat diet era”.

Having trouble staying on a low carb ketogenic diet? Allow us to introduce to you to Keto/OS allows you to drink Ketones and be in ketosis It’s  helping many stay on track effortlessly. Affiliate Link