Wednesday, June 25, 2014

BEGINNING YEAR # 5 ON ZERO CARB


I just cannot believe I am beginning YEAR 5 of a ZERO CARB diet. What amasses me is I feel today, more then ever, that this way of eating is a safe, healthy and let’s say it, easy way to take care of my nutritional needs and my mental drive to “eat to survive”.

Interestingly, I must also admit one of the great quality of ZERO CARB is it’s sustainability aside being a quite satisfying way to eat. I never feel deprived and if I am hungry, I can eat as soon and as much as I want. In a few words it has nothing in common with low-fat or low-calories boring and unsustainable diets which, according to ALL studies, are doomed to failure 95% of the time…

So let’s begin about the “fun part” of ZERO CARB: it is an easy diet to do.

OK, maybe some of you will not appreciate this “easy” quality of this diet but in today’s busy world, I, myself, jolly do.

First, the shopping: you do not have to spend half of your Saturday morning running through 3 supermarkets to do your weekly shopping. Usually, one stop is enough. Entering the store, you go directly to the meat stand, pick up any cuts of beef, pork, lamb or chicken …or duck, turkey, sausages, organ meats, name them… and you are done. Maybe sometimes, you may enjoy adding different items to make a change from meat, such as fish or seafood and so, you may go to them. Finally, the ultimate treat, you pick up some butter, some cheese and maybe some heavy cream and you are out of there and free to enjoy the day!!!

Life is easy on ZERO CARB as most of these ingredients do keep well and for long periods of time, can be frozen and are easy to prepare. You do not have to look for ripe fruits or fresh vegetables that will not survive long in your kitchen or fridge, that requires cleaning, chopping and special cooking, And I am avoiding the subjects of looking for fresh bread, all the kitchen mess of cooking pastries and let me say eat, the stress of doing a mistake in a recipe and having to do it all again…

Aside overcooking a piece of meat, the ZERO CARB way of eating do eliminate a lot of hassle in one’s life!!!

Of course, someone may argue life is also good on “read to eat highly processed food” but this is there personal choice and I am not here to discuss about this…

I do often get the same questions, on and on, about this way of eating and it is: “Don’t you get fed up always eating the same thing?” Well I am now beginning year 5 on ZERO CARB and my daily lunch is “eggs lightly cooked in an ocean of salty butter” and each day I am pleased to sit down and enjoy of my plate of sunny yolks!!!

Of course, one can be very imaginative on ZERO CARB and create amazing plates: fish and seafood ceviche, shrimp Carpaccio, smoked salmon and fresh mozzarella, beef filet with creamy gorgonzola sauce, butter chicken, rosemary lamb roast, beef tartar, crab cakes, stuffed pork filet, sea bass with béarnaise sauce, only your imagination can limit the endless list of possibilities.

But in “real life”, a simple piece of meat grilled to perfection does satisfy my daily evening needs…

OK, enough about the fun part; let’s looks at the serious stuff.

Is ZERO CARB it a safe way of eating?

If you have been a regular reader of this blog, you probably know I had a serious check-up last year and the results were more then excellent. My hearth CT-SCAN came with a score of ZERO for coronary calcium, putting me at extremely low risk for hearth disease, my blood test profile was more then perfect with an astonishingly low “glycated hemoglobin” at 4.4, which means I had extremely low quantities of glucose circulating in my blood at all time in the last 2-3 months, and my “body inflammation levels” were more then good. All this meaning that, according to today’s medical knowledge, I am at low risk for developing cancer, Alzheimer, neurologic diseases and hearth disease.

Coming from a family with very bad genes, I am quite please with this diet and these results. Of course, I do realize there is probably a limit to what I can prevent as I am also expose to environmental pollution, a lot of chemicals in my daily life and “nowadays stress of life”, but I do feel ZERO CARB has a very positive effect on my ACTUAL QUALITY OF LIFE.

I think this is probably my most powerful motivation to continue this way of eating:
I feel well in my body and in my head TODAY AND NOW, I sleep well, I am active on a daily basis and do not have to push myself to do things.

In a few words, I cannot see myself going back to my old way of eating full of carbohydrates, unneeded dietary fibers and inflammation stimulating vegetable oils…

Of course, there is the subject of SUGAR. The “addictive you will find everywhere” sugar that is extremely difficult to avoid. Did you know that in today’s regular salt that you may buy at any supermarket, producers are now adding dextrose?

Sugar is our enemy # 1 and anyone that wants to do ZERO CARB must first deal with his relationship with sugar or he will fail on a long run. And I am including all the other “sweet stuff” here, from aspartame to stevia. I always say to anyone telling me he could never stop sweets that the trick to stop consuming sugar is to find new ways “to celebrate life” aside eating sugary treats.

Finally, the last most common question I get aside “variety” and “sugar” on a ZERO CARB diet is: “Where do you get your vitamins?”

Clearly, my diet is providing me with some vitamins, as we all well know meat brings in a lot of nutrition from amino acids to antioxidants but also lots of vitamins. VITAMINS DO NOT COME ONLY FROM FRUITS AND VEGETABLES. The best example is essential vitamin B12: it comes only from animal sources!!!

But the greatest quality about the ZERO CARB diet is that avoiding the intake of carbohydrate stimulate your body to do 2 things: it stops leaking nutrients as most of them do compete with sugar at the kidney level (when you do eat some), and it puts your metabolism in an healthy “recycling mode” to preserve your reserves of vitamins.

I am now beginning year 5 of a “TOTALLY VITAMIN C FREE DIET ACCORDING TO ANY NUTRITIONIST” and even so, I have not developed and sign of scurvy (vitamin C deficiency).

We do all recall stories about early settles crossing oceans during months to discover new world and developing scurvy, scurvy that was easily treated afterward by adding citrus fruits to their diets. But as citrus fruits could not be kept for long months… and BECAUSE they were also eating sugar and flour (that did keep well…) while travelling, their vitamin C was washed out of their bodies to give priority to preserving glucose in the “final glomerular loop reuptake” step of the kidney function.

I remember reading Charles Washington writings on ZERO CARB many years ago and one thing he said did strike me at this time (and still does today…): when someone begins to do ZERO CARB, after even a short period like 6 months, he rarely goes back to an earlier way of eating. The reason being the impact this way of eating has on one’s health and well-being are so great, these improvements overcomes any incentives to eat “the old way”.

Denis









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