Slow carb danger of chemical fat gain
The slow carb diet is not only a convenient replacement for more traditional diets, but also one that promotes better health and better long term results. What then could be dangerous about it’s methods, and how could they contribute to long term fat gain?
It came as a shock to me to learn about exactly how the slow carb methods could actually make losing fat more difficult, and even more difficult over the long term. But, the science is clear about it – and if you didn’t know, you could get a nasty surprise one day in the future.
What do you think? Remember to leave a comment below!
Some background please.
Our world is filled with modern day conveniences, and many of them make our lives a lot easier than they otherwise would be.
Take, as an example, canned beans. As we pop open a can of black beans, or kidney beans today, we don’t pay much thought to the alternative, though some people do take the time to rinse, soak and cook their beans from dried. The time saved adds up quickly, and the convenience of a portable container could be a make-or-break for some of us.
The same goes for tinned tuna, bottled water, pre-cut vegetables, plastic microwave food containers, meat from the grocery store, microwave popcorn, and nonstick cookware. The convenience is beyond compare, and in our busy lives, all of these timesavers allow us to get more done in the time we have.
It’s no wonder then that most people are very happy to make the most of our convenient options.
In fact, those who talk about goal setting and productivity talk about finding the shortest path to the result you want – and Tim Ferriss definitely maintains this philosophy.
So it came as a surprise to me the other day when I learned the real truth behind a lot of those convenient options.
Without sounding like I’m raising alarm bells for no good reason, there’s a good chance that some of these convenient options are contributing to holding onto fat, having a hard time with cravings, and other unseen but troubling changes in your body.
The simple explanation is plastic, pesticides and other chemicals called obesogens.
Things that finds their way into your body, and alter how your hormones, bodily systems and cells function. They specifically target three places – fat cells, the liver, oh, and your brain.
The long answer is that there’s some well documented research on some specific kinds of plastics that have a particular bad effect on the human body, but these are still permitted to be used in products around food. What’s more is pesticides creep into food, and water, due to their use in farming.
What bothers so much about this is how little is known about the long term effects on you, me, and anyone else who understandably thinks they’re being smart by going with what is the most efficient option. I remember in the book where it was suggested going with all canned food if you were a bachelor, and unlikely to make any great strides into the world of gourmet cooking. I’m not so sure about that recommendation now.
Ask me though if I’d prefer to soak, rinse, and cook beans, at a high time-cost, vs pop open a can and drain it, and I would answer that the can sounds like the better option. So does a can of tuna (though too many will give you mercury problems). Likewise, using nonstick cookware that’s easy to wash up, and buying my ground beef where I buy the rest of my groceries both sound like intelligent decisions.
These small decisions shouldn’t affect whether or not you gain or lose fat, but because of the products involved, there’s a good chance they do.
What’s the deal?
The deal is that chemicals in our environment can get into our body. They are fat soluble, and that means we can store them.
When they get in, they have an affect that’s a little like a spy getting on the inside of a corporation. They can start to stick their nose into the regular processes that keep things running well, and start to really disrupt the balance.
Another way to think about it is like a computer virus, that hacks into your email account, bypassing your password and creates all kinds of problems in your inbox. Our cells have ‘codes’ on them, so that only the correct message can get given to them, through the correct process. This process is changed, or bypassed by these chemicals, and that’s why fat gain and storage is on the cards – many of them act on how we store fat, how we use fat and the messages we give to our brain about fat storages in our body.
There’s more to it than this, however, and for that reason I’ll be writing more on this topic over the coming weeks. Right now, many products at your local store feature these particular plastics in their packaging, or in their food product.
The bottom line
Put simply, there’s a range of items to be avoided, if better health, and fat loss (and maintenance) is on your mind. And considering the advice in the book about keeping routines simple, this all came as quite a jarring revelation.
Firstly, we’ll start with those things that might affect you during the week:
- Farmed salmon (a lot of canned and salmon filets)
- Meat fed on corn (most meat)
- Most animal meat fat
- Meat wrapped in industrial cling wrap
- Cans of any food – particularly acids, fats (like tuna, salmon, tomatoes, etc)
- Many reusable water bottles – especially if exposed to warm/hot water
- Microwave containers – especially if expose to hot foods
- Other food storage containers
- Take-out containers (plastic ones)
- Nonstick cookware
- Vinyl shower curtains
- Air fresheners (with ‘fragrance’ on the label)
This sounds ridiculous!
How on earth is this legal?
Is that the worst of it?
So now what?
- switching plastic food containers to glass with BPA-free plastic lids – Anchor Hocking comes highly recommended – Name Your LinkCheck out their products by clicking here
- only microwaving food in glass or stoneware (no lead! And make sure it’s microwave-friendly glass)
- avoiding plastic items with a ’3′ or a ’7′ in the triangle symbol on the bottom
- switching to cooking dry red split lentils for more meals, rather than canned beans (precooking a batch at a time)
- keeping a keen eye on my nonstick cookware and trashing it the second the surface looks imperfect
- switch to wooden cookware
- throwing out air fresheners
- buying meat from a butcher – grass fed if possible
- avoiding canned tuna, canned tomatoes
- batch-cooking more meals from whole foods (not canned)
- washing vegetables more thoroughly (to avoid pesticides)
- dodging the High Fructose Corn Syrup monster on cheat days
- no more reusing water bottles, or plastic drink bottles – using a glass bottle for water (stylish)
- using an activated carbon water filter (cheap)
- telling a friend about this (you)
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