Category Archives: Vitamins

Define: Calories

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A Calorie is Measured Unit of Energy 

Fat provides 9 units of energy while Protein and Carbohydrates each provide 4 units of energy. Keeping that in mind let’s take a gander at the USDA’s daily requirements for caloric intake: 2,000 calories per day. Alright, so if I want to follow a 2,000 calorie diet then what do I eat? I can eat 50 Twizzlers at 160 calories per 4 pieces to get my 2,000-calorie goal. This breaks down to 6.3 grams of Fat, 450 grams of Carbohydrates, and 12.5 grams of Protein. See where my extreme example is going here?

No two Calories or alike

The body does not digest or use calories in the same manner. Do you think the body uses the same energy to digest 100 calories of Carbohydrates than it does 100 calories of Fat? Of course not! Not only that, but there are so many different variations of Fats, Proteins, Carbohydrates, Vitamins, and Minerals that must be considered when dissecting how the body uses 100 calories.

Calories in =/= Calories out

Your body burns about 50-70% of its daily calories generating energy, heat, and that thing we call life. 5-15% more are burned just for digestion. Ok, so let’s take that from the top and say your body burns 85% of its calories just to keep the lights on. That leaves only 15% left to exercise, be social, stress out, or to sit on the computer all day. Cutting calories to lose weight can actually make a person gain unwanted weight because the restriction deprives the body of necessary energy to maintain homeostasis. When the body is deficient in calories (energy), it will turns to muscle for energy (after all of its stored sugar is used up (this takes about 3-4 weeks, which is why low-carb diets “work” and then hit a big old wall). Remember that muscle weighs more than fat, and those who are losing weight on calorie-deficient diets are mainly losing muscle mass and their body is replacing that muscle with fat because fat storage is its go-to in survival mode. So, it’s very possible that all of these people that are dieting and losing weight are actually getting fatter (“fat” doesn’t always mean bigger). In order to run efficiently the body needs an excess caloric intake compared to what it is burning on a daily basis. Don’t ignore your body when it tells you to eat.

The result of eating a low-calorie diet is simple: Adaptation

The body will adapt to the lower volume of foods by slowing down its metabolism, (which sends the thyroid into S.O.S.), it will eat itself, and it will cut corners so it can get by. Often these corners come out as unintentional weight loss, unintentional weight gain, an emotional roller coaster, easily susceptible to stress, mental fogginess, digestive issues, dis-eases, disorders, low libido/sex drive, vitamin deficiencies, poor gum/dental health, dysbiosis, candida overgrowth/yeast infections, or a person might be a straight up asshole (I’m serious – ever get cranky the longer you go hungry?). By this point calories or food intake are rarely the problem – it’s a lack of responsibility for oneself and an inability to see the self-sabotage.

In conclusion

  • Count your nutrients, not your calories.
  • Eat a lot of calories.
  • Eat a lot of good calories – nutrient-dense calories.
  • Take responsibility for yourself and how you treat your body.
  • Be grateful for your life, provide it accordingly, and it will return the same.

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Inflammation: Grains, Nuts, Seeds, & Omega 6 Fats

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I bet you can guess that this post will tell you that some of your favorite foods/snacks are unhealthy. To an extent, yes… but my main point is to give you some perspective as to why these health foods aren’t so healthy after all…

Let’s start with Phytic Acid… one unhealthy property of Grains, Nuts, and Seeds. P.A. is a natural outer coating, which protects the nut and the germ/bran portion of a grain. This layer exists to ward off passer-by animals to avoid consumption because it will certainly cause digestive issues, thus allowing the plant to fully thrive/grow. What kind of digestive issues? Malabsorption (causing nutrient deficiency) and inflammation (food intolerance, food allergy, bloating, cramps, gas, fatigue, etc.). When consumed, the acid can actually bind to certain trace minerals such as Calcium, Iron, Potassium, or Magnesium and prevent the digest system from absorbing these (and other) nutrients. So, while you may be eating a healthy food, the digestive system actually cannot break down nor absorb any of the food’s healthy properties. Soaking (8-12 hours) or Sprouting (3-4 days) Grains, Nuts, and Seeds prior to consumption can help release most of the Phytic Acid, but trace amounts may still remain.

Gluten is another malabsorption and inflammatory property, and it is found only in Grains (with the exceptions of Corn and Rice). Gluten is a Wheat Protein. The body’s digestive organs are lined with a protective mucosa layer. This layer prevents bacteria, fungus, parasites, and you-name-it from entering the body and wreaking havoc. Gluten yields antibody properties that can break down this mucosa layer and penetrate the body’s immune system. Gluten can actually create holes in the intestines and undigested food can pass freely into the bloodstream (called Leaky Gut Syndrome) – holy immune system freak out, Batman! Gluten and its anti-digestive properties can be attributed to many health and mental diseases found all over this country (and world). It makes sense because the American diet is FULL of Gluten-based foods: Bread, Pizza, Flour, Beer, Oatmeal, Cereal, Snacks and the list goes on! Now, I believe that everyone has a Gluten Sensitivity, it just depends on how sensitive a person is and how long they can tolerate its intake before health problems become prominent (a person can even have issues and not even be aware of those issues because they don’t know any different).

Omega -6 Fats, also known as Polyunsaturated Fatty Acids (PUFAs), are also prevalent in American diet with their presence in Grains, Nuts, Seeds, Above Ground Vegetables, and Beans (we’ll stick to Grains, Nuts, and Seeds for now). According to most Doctors, Hospital Journals, and the U.S. Government, Omega -6′s are healthy and anti-inflammatory. I call Bullshit! Why? Because a Omega -6′s molecular structure is highly unstable and are rapidly oxidized (rancid/spoil) at moderate temperatures and at moderate pressures – not only in cooking, heating, or food processing, but also in the heat and pressure of a 98 degree human digestive system. Polyunsaturated Fatty Acids are called Poly-’s because they have more than one double bond (extra flimsy). Monounsaturated Fatty Acids have one double bond (flimsy) and Saturated Fatty Acids yield no bonds (strong like bull!). If these Omega -6 Fats aren’t damaged prior to consumption from food processing, packaging, and transportation, they can certainly be damaged, turn rancid, and cause inflammation when consumed. Now, different Grains have different amounts of Poly’s, as well as different Nuts and different Seeds so it’s a matter of choosing a less-inflammatory one over the other, but is it really worth it in the end if they still cause inflammation to some degree?

We covered how Grains contain THREE anti-digestive/inflammatory properties, while Nuts and Seeds contain TWO anti-digestive properties. These properties can encourage acne, eczema, rash, attention deficit disorder, chronic fatigue, brain fog, dehydration, constipation, weight gain, weight loss, erectile dysfunction, lack of libido, bipolar, mood swings, estrogen dominance (stress, emotional imbalance), dysbiosis, candida overgrowth, chronic infections, low immune system response, thyroid dysfunction, insulin-resistance, sugar sensitivity, dairy intolerance, food allergy, poor sleeping patterns, and you get the point. 

  • Grains to avoid: Wheat, Rye, Barley, Spelt, Quinoa, Millet, Buckwheat, Sorghum, Corn (take note that most alcohol is derived from grains/contain gluten)
  • Grains that are Ok: Rice, Gluten-free (still contains some gluten)
  • Nuts to avoid: Cashew (toxic properties), Walnut
  • Nuts that are Ok: [Soaked, Raw, Sprouted] Almond, Peanut, Brazil Nut, Macadamia Nut, Hazelnut, Chestnut, Pecan
  • Seeds to avoid: Flaxseed [Oil], Linseed [Oil], Hempseed [Oil], Cottonseed [Oil], Chia Seed, Sesame Seed [Oil]
  • Seeds that are Ok: [Soaked, Raw, Sprouted] Sunflower Seed, Pumpkin Seed

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How Vitamins Were Born

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During the Second World War 49-51% of men failed their physical entrance exam into the Armed Services. Both the English and the American governments undertook an investigation to understand why these who-looked-to-be-healthy teenage to young adult men could not perform such routine physical activities.

The United States hired the Mayo Clinic to conduct their investigation. One area that the Clinic looked was the diet of the failed men. At the time the food and grain industry were booming – food processing, bleaching, hydrogenating, bottling, and canning were all making names for themselves due to the war’s demands. However, that very same processing was also stripping the food of its vital nutrients… i.e. vitamins. The investigation actually encouraged some of the first vitamins to ever be identified, specifically B Vitamins. In controlled tests, when those vitamins were isolated and placed back into the soldier’s diet in food-grade pill form there was a significant improvement in their work ability, in their increased work load, and also in their mental clarity.

The US Government attempted to pass a law requiring food manufactures to fortify foods with vitamins (aka vita-lity). In rebuttal, the American Medical Association threatened to sue to Government for practicing medicine without a license, stating that the Government wasn’t qualified to tell people that nutrient-void food can cause dis-ease. After some back and forth the two entities settled on a law that only fortified two foods: Milk and Bread – that law still stands today. However, the vitamins used to fortify these two diet staples are not actually real – they’re laboratory-made, artificial, and synthetic versions of the vitamins found in nature (or that can be found in food BEFORE it’s processed, stripped, or bleached).

The major problem with using Synthetic Vitamins is that the body cannot properly digest, absorb, or utilize their properties as they’re intended. Dead Foods such as Synthetic Vitamins actually cause the body work harder to figure out what the heck it can do with the things, thus expending more energy, time, and effort to do a simple task of digesting.

Any food/drink that is Fortified With or has ingredients Added To will do more harm than good – they’re artificial and yield damaged food molecules. 

Any Vitamin found in a store that’s not Pharmaceutical Grade will tend to be Synthetic and can also be laced with unwanted fillers: aluminum, lead, corn, soy, sweeteners, and other toxic chemicals. 

via

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