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Effects of Dietary Composition on Energy Expenditure During Weight-Loss Maintenance

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This is quite an interesting finding that didn't get a lot of press. In plain English, it is about what kind of food will help you KEEP WEIGHT OFF the most easily. Turns out that low-fat diets reduce your resting metabolism the most, low-glycemic-index diets were in the middle, and low-carb diets had the least change in resting metabolism. In plain English, eating fewer carbs makes it easier to maintain weight loss because it screws up your metabolism the least so you're fighting your own body less.

Thanks for translating that. All the more reason to reduce the carbs in our rice and potatoes:

... and if so, then the only practical option is:  

Eat More Fat!

Fat is where it's at... like 60% to 80% of our dietary intake.

Question is, what fats to eat and can you source and consume them in a fresh, healthy condition, i.e. not rancid?  

Hee hee...

Avocados. Nuts. Butter. Olive Oil. What else?

Coconut stuff.


Halibutboy beef too?

Geege I thought coconut oil was bad? Am I wrong?

Are you wrong?  Adam, honestly that depends wholly upon how much you value the judgment of others vs having your own experience:

If you judge me by others' perspectives I've been wrong my entire life.  

Luckily for me I started out a contrarian by natural disposition.  Now I prefer doing right by my own experience – eating raw, fasting, daily practice – on a path towards progressively better results.  I could care less if what I do complies with or diverges from others' opinions, right or wrong.

Bottom line: try beef, coconut oil and whatever else you question for awhile, see how you feel.  

The learning is in the doing...

Okay but make sure you experiment with unprocessed coconut oil.

Partially hydrogenated coconut oil is bad:

"I'd use coconut oil sparingly. Most of the research so far has consisted of short-term studies to examine its effect on cholesterol levels. We don't really know how coconut oil affects heart disease. And I don't think coconut oil is as healthful as vegetable oils like olive oil and soybean oil, which are mainly unsaturated fat and therefore both lower LDL [low-density lipoprotein, or the "bad" cholesterol] and increase HDL [high-density lipoprotein, the "good" cholesterol]. Coconut oil's special HDL-boosting effect may make it "less bad" than the high saturated fat content would indicate, but it's still probably not the best choice among the many available oils to reduce the risk of heart disease." [Infographic: The 3 Types of Fats Explained]

Dr. Thomas Brenna, professor of nutritional sciences at Cornell University, has done a thorough review of the literature on coconut oil. He explains why coconut oil was given a bad name.

"Most of the studies involving coconut oil were done with partially hydrogenated coconut oil, which researchers used because they needed to raise the cholesterol levels of their rabbits in order to collect certain data. Virgin coconut oil, which has not been chemically treated, is a different thing in terms of a health risk perspective. And maybe it isn’t so bad for you after all."


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