Review: Top 11 Low Carb Myths

There is a good article by Libby over at Ditch The Carbs with some good information about myths people who don't know seem to think are true regarding low carb diets. I'm not going to reiterate the article here but I will respond to the specific points made with my own experience and observations.

  1. We eat no carbs and we restrict fruit and vegetables: I find that I eat way more vegetables than I used to and feel this is a good thing. Also, according to my diet diary I am able to get my daily allowance of vitamins just through vegetables, I hardly eat any fruit at all. As the article mentions, this is by choice, one orange practically fulfills my entire daily target of carbs so I just choose not to eat them. 
  2.  We eat far too much meat and protein: This is an area I have trouble with. My protein target is set to a moderate amount but I find it's really easy to go over. One chicken breast has all the protein you need for the entire day. As long as I keep my carb intake low, I try not to worry about this number too much but I still keep my target low so when I do go over it's not too detrimental. Meat with every meal is typically overkill.
  3.  Our diet isn’t varied: The statement "A low carb diet crowds out junk" is absolutely true. Personally, before I started with #lchf at least 75% of my diet was carbs. (You should plug your numbers into Cronometer sometime, you'll be surprised) Crackers were a particular weakness of mine. Now, I'm not even interested in crackers. I see them as "not food". I'll use a celery stick for dips and snacking now which is one more vegetable I wouldn't have been having normally.
  4.  We are restricted to what we can eat: In the vein of "not food", I don't actually view most of the products on the store shelves as food anymore. All of the brightly colored boxes and bags with marketing printed on them? Not food; carbs, which is essentially sugar and fillers, nothing more. My shopping list has three things on it, meat, dairy, and veggies, and I'm perfectly happy with what I can make from these three categories of food.
  5.  Low carb isn’t sustainable long term: I've only been doing #lchf for about 3 months now. Prior to that my main weight control technique was calorie counting. While it got me into a great habit of recording everything I put in my mouth, it was tough to maintain. I was always trying to slip in sweets and other high carb foods (or drinks) that are full of calories and my day would be shot and I would be hungry. I'm not hungry on lowcarb and I don't crave the carbs anymore. This is totally sustainable for me.
  6.  We are tired because we need carbs for energy: It did take me awhile to adjust from burning carbs to burning fat. I had a period of extreme fatigue while I was transitioning but it was temporary and now I'm on a much more even keel both energy-wise and in my mental health. I don't have desperate "hangry" moments anymore and I can go longer and do more physically than I used to be able to do.
  7.  Low carb is another fad diet: That is exactly what western medicine, the beauty and diet pill industry, and the sugar industry want you to think, so they can make a fortune off of you.  All I can say is try it for yourself and see the results.
  8.  All that fat will give us heart disease: The article goes over the science, all I know is how much better my whole body feels.
  9.  We don’t eat enough fibre: Not according to my diet diary. The only days my fiber is low is when my carbs are high and my veggie intake is low.
  10.  Ketosis is dangerous: Again, I'll let the article go over the science but I believe this is a misconception. I have had no negative side effects...at all.
  11.  Our brain needs glucose as fuel: Maybe so but it doesn't have to get what it needs from ice cream, cookies, or pasta. 

Have Faith In Yourself

My best advise? Trust yourself.

I was reading a blog the other day that posted a recipe. A. very. simple. recipe.

One of the readers asked a question about adding an ingredient or substituting one and whether it was ok. I'm sorry but, really? You can't just try it and see if it works? Or decide for yourself that it sounds better that way?

Another story I overheard...a nurse's son went to a Dr. for back pain, he was told to put ice on it, no heat. It didn't make it better so he went to a different Dr. (kudos for that) and that Dr. said heat, not ice. You paid a Dr. to tell you that?

What it made me realize though is this is why Western Medicine is the cash cow that it is today. We've been convinced that we can't possibly know more than the "professionals" and many have lost the ability to make decisions for themselves.

I mean, what if they told you to stand on your head for an hour a day to fix your bowel problems.? Would you just do it? Would you question it?

I guess I'm just a natural rebel because I would have tried the ice/heat thing on my own before going back to a Dr.

To be honest, I have to be pretty hurt or pretty sick to go in the first place but I find more often than not, doctors don't tell me anything I don't already know. And I'm very pill adverse so I pretty mush have to be dying (exaggeration) before I'll agree to a prescription. I had surgery once and never took any of the pain pills they gave me, and I only asked for half of what they prescribed!

I'm not advocating never going to the Dr. and/or not listening to the advice they do give but it's your body. You know it better than they do.  Don't just blindly accept their word as gospel.

Trust yourself!

Sausage and Kale Soup

I LOVE THIS SOUP!




I got this recipe from over at ruled.me a site that focuses on ketogenic weight loss based on the premise that "health starts in the kitchen". I love that and I agree 100%!

This is tasty and hearty and keto. The creamy, rich broth is so satisfying I've probably made this 3 times in the last month. It's quite easy to make so, enjoy!

Sausage and Kale Soup
  • 1 lb. sweet Italian sausage, ground
  • 1 Tbsp. butter
  • 1 medium yellow onion, chopped
  • 1 medium carrot, peeled and diced
  • 2 cloves garlic, crushed
  • 2 tbsp. red wine vinegar
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. dried rubbed sage
  • ¼ to ½ tsp. crushed red pepper flakes
  • 4 cups low-sodium chicken broth
  • 1 cup heavy whipping cream
  • ½ medium head cauliflower, cut into small florets
  • 3 cups kale, chopped
  • ½ to 1 tsp. sea salt, or to taste
  • ½ tsp. freshly ground black pepper

 1. Heat a large saucepan or Dutch oven over medium high heat. Add ground sausage, breaking up the meat. Cook, stirring occasionally until browned and cooked through, about 5 minutes.

2. Using a slotted spoon, remove cooked sausage and allow to drain on a plate covered with paper towels. Discard drippings, but do not wash pan.

3. Melt butter over medium heat. When bubbling subsides, add onion and carrot. Cook until onion begins to brown on the edges and becomes somewhat translucent.

4. Stir garlic into onion and carrot mixture. Cook one minute. Add red wine vinegar and cook until syrupy, scraping up browned bits-about 1 minute.

5. Stir in oregano, basil, sage and red pepper flakes. Pour in stock and heavy cream. Increase heat to medium high.

6. When soup reaches a simmer, add cauliflower and turn heat down to medium-low. Simmer uncovered until cauliflower is fork-tender, about 10 minutes. Stir in kale and cooked sausage. Cook 1 to 2 minutes longer, or until kale wilts and the sausage is reheated.

7. Season to taste with salt and pepper. The amount of salt needed may vary due to variation in brands of broth.


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