BodyRock.TV

Packaged foods can definitely be something to be wary of, but “chemicals” as a general rule, aren’t. Milk, meat, apples, everything we eat is made up of chemicals. The hormones in our body that tell us we’re tired, hungry, or in love are all chemicals. I think common sense prevails in choosing food…but not the kind that says, “If you can’t pronounce it, don’t eat it.”
The fact that a person can’t pronounce an ingredient isn’t as much an indication of the ingredient’s healthfulness, as it is an indication of the person’s education background.

Hi Frederick,

Couldn’t agree more. Most package food is processed to the point of not being food anymore.

But, it is a good idea if you are wondering thru the fruits and vegetables that you know what the numbers that often are on them mean. Like 4000 means it may have had pesticides used on it and it’s not considered organically grown, 90000 or 3000 mean they’re considered organically grown and 8000 mean they are genetically altered. Of course not everywhere in the world uses this code and it isn’t fool proof.

–Chris

I love this post! Straight to the point.

Those advertisers rely know wut they’re doing!

thank you that make a lot of sense

Great article Frederick,
I think the same thing. Why are so many companies trying to declare their products are “healthy, low fat, fat free” etc. Yet the stuff that’s really good for you sit unmarked in completely boring packages just hoping that you buy them. I cant say that I have ever passed the vegetable stand at my supermarket and seen a massive sign in bright colours screaming “low fat…good for my heart”. I admit, I was once caught up in this “fat-free fad” that so many seem to be endorsing these days, not to mention calorie counting. Then I stopped. Where was I really going with that, my diet was mostly stuff that companies made…and to a greater point anything man made I believe has been refined or processed to a certain degree. Which in itself totally takes away from things of the earth.
Anyway, my point is this. I find that it is so much easier for me to walk into the supermarket now and think to myself…today I will fill the majority of my basket with foods that have come from the earth. So I go to the fruits and vege section, I grab my whole grains and natural oats rather than the Post Cereals, i do buy canned products and they too must be consumed within a few days such as the beans, mixed veges. I do purchase bread from my bakery but have tried to stick with whole grains. I’m not saying that I don’t purchase fat-free goods, I just don’t base my diet around these labels.
I think it helps to remember the olden days, there weren’t any big factories pumping out processed food for those ppl, yet they were forced to lead somewhat healthy lives living off of the land. SO with that in mind, it’s made it a lot easier for me.
I hope your readers can agree and see the light and gradually make the switch to the “real” stuff vs the “man made fat free” stuff.

I also read that u quit peanut butter. Well Frederick, the monosaturate fats that u get from peanuts are good fats…but like everything I think moderation is the key. I make my own peanut butter actually. It lasts abt 2 weeks in my fridge and is a lot healthier for you as it does not contain any chemicals or additives that the off the shelf ones contain to make them last longer. Nuts in general are a great addition to your diet but moderation is the key. Heres my recipe for pnut butter (just in case you and Zuzana decide to have a go)

4cups roasted peanuts
3table spoons of peanut oil (if you don’t have you can substitute for olive oil)
A dash of salt if you prefer

You can roast the nuts yourself or get the ones that are already roasted then add half the nuts in the food processor and give it a go. While its being blended stream your oil in and then add the rest of the nuts. By the time your done you should have a chunky paste. You can add some salt if you prefer. And hey you can substitute the pnuts for almonds if you want to go healthy heart on me  Let me know what you think. Oh yes get a good container and keep it in the fridge it will stay good for up to 2 weeks. (if it lasts)

Keep up the good work,
Avid follower – Mel.

Frederick!

Great take on real food vs the “fake stuff”! I’ve been following the outer rim of my local Walmart for the last few months and even though I’m at the market more often (because I buy only what we will eat over the course of one week), my food bill is just about the same, if not lower, than it was when I was visiting the “fake” food rows. I haven’t had ANY of the colds, aches and pains (except after doing one of Zuzana’s workouts:) ) since I’ve started eating and living this way. The health of my body and my wallet being good, I’m all smiles! Please, keep up the great work… BOTH of you!! Thanks!!

Hi zuzanz n fredrick, is this formula also applicable for cheese also coz these days v get low fat cheese? I have seen zuzana using low fat cheese. I want to ask one to ask among cheese of different flavor[ cheddar, mozerella.etc] and among vineger [balsamic,cidar]and olive oil[virgin,extra vigin] which one is good? when u go to supermarket v see so many varieties n get confuse which one to buy? plz zuzana in future post an article on this topic… MAY ALL UR DREAMS CM TRUE.

This is so true. The worst thing about “low fat” is dry skin and weight gain. Good fats actually help to regulate body functions and assist the metabolism, not to mention help hydrate skin. Since I have been eating clean, consuming more good fats, and drinking way more water, my skin is silky and my body fat is down. I eat almost double the fat grams I used to but I am getting smaller and feel better and have better cholesterol numbers. Who’s have thought it?

Hi, Zuzana great article and very informative. I have A question for you, what do you think about kettlebell training?

Thank you,
Billy

Hi Zuzana,
I recently came across your website and find it very helpful. Thanks for your videos and diet tips!

This is not relevant to this post…but I have been wanting to ask this for long…

I am taking a protein smoothie right after workouts which includes whey protein, banana, little honey and milk…and an hour after I eat whole food such as broccoli, brown rice and chicken or fish. I have seen gains but not enough. I feel it might have to do with my post workout nutrition. I would like to switch to whole foods post-workout but am not sure what to eat. I workout in the evenings after work from 6-7:30 pm. Could you please give me some suggestions as to what foods I should consume right after a good workout and after an hour or so to see maximum gains? My goal is to build lean muscle mass and lower the body fat. I am skinny actually and 5’2 and weigh 103…I want to put on 4-5 pounds more. I’d really appreciate your help…thanks!

I forgot about another thing…
I feel sometimes I don’t eat enough and that could be another reason for not seeing big gains. I saw your other post about 1-2-3 nutrition rule. And I calculated my caloric intake to be 1500 calories. With that in mind…it means I should be eating about 250 grams of carbs per day and I find it hard to reach that amount. I do eat enough protein and fat.
I mainly eat plently of vegetable and fruits and some brown rice/brown bread for carbs…but am afraid increasing my uptake of starchy carbs such as rice/bread etc to reach 250 grams will lead to fat gains. Is that true? or should it be fine if I consume more of it as long as it is with in the limit? Perhaps I need to try other grains such as quinoa, couscous and so on…which you said are better?

Social comments and analytics for this post…

This post was mentioned on Twitter by GTNP: Real Food 101: Why ‘Low-Fat’ is Actually ‘No Good’. | Fitness … http://bit.ly/V4KCo...

Thanks for writing this!

Hi islandgirlMel,

I have been looking back into Peanut Butter recently – looking for different varieties. We came across an organic label just before we left Canada which was pretty good. My thing with Peanut Butter was that I was just eating way too much of it and all the time. I agree moderation is definitely the key – thanks so much for the recipe!

Hi Linda,
I was referring to scientifically engineered foods – not the chemicals that are naturally present in our bodies or in organic produce. I think your comment about “educational background” is pretty harsh – unless you are a chemical engineer that is.

Thank you.

I am a big believer in eating our food in it’s natural stage, full fat an all :-) Focus on the quality of food you ingest. I have found that if I eat nutrient dense food it stops all my cravings and I don’t eat as much.

My post relates to Sarah Mushtag’s post. My rule is simple, but has a few more exceptions than Frederick. Basically low fat products are not good and do contain more chemicals, except when it comes to dairy and changing the oil/vinegar ratio of salad dressings. If anything is typically made with whole milk, then substituting skim milk will lower the fat & calorie numbers (cheese products included). So long as other chemicals are not added, this is a good thing. I actually do this for my recipes. If the recipe calls for an egg, I substitute two egg whites. It cuts the saturated fat dramatically. I do the same for milk.

In the old days when milk was delivered in bottles, the fat would rise to the top of the bottle. To get whole milk, you would have to shake the bottle. To get skim milk, the fat would be “skimmed” off the top and used for something else. So taking the fat out of milk is quite easy and natural (assumming companies still use a natural process).

For salad dressings the typical oil/vinegar ratio is 4:1. You will naturally cut the fat and calories if you change the ratio adding less oil and more vinegar. This change usually occurs in the light vinegarettes and is usually why any low fat dressing tastes more “vinegary”. Again, make sure chemicals were added to the recipe.

I meant to say “make sure chemicals weren’t added to the recipe”.

I agree. I only eat and feed my family “real” foods. Never diet yogurt, pop, or even margerin….olive oil and butter only:) We are healthy and slim.

Thanks Frederick and Zuzana, great website you guys have put together.

A brief question: can you refer me to a couple of reliable websites regarding the “real food” movement?
Cheers from sunny Western Australia!!

Saul

Hey Zuz and Freddie,

This is a great article. I’ve been following this site for quite some time now and have also been indulging in all the suggested reading material. I have almost completed “In Defense of Food.” I have a couple of questions for you. I finished “The Eat Clean Diet” and subsequently, have been following it religiously since. There are numerous parallels between the two (thankfully and not surprisingly so), but there are also a few dissimilarities.

Are you altering your plan slightly to mirror more of Michael’s approach? Specifically, adding a glass of wine to dinner? Also, I eat Non-Fat Yogurt because I prefer the taste and from what I gather from the ingredients, it’s still all natural yogurt and bacterial cultures, but is he suggesting to avoid those types of labels in addition to all the packaged “low fat” and “low cal” items. Can you shed some light on what changes you have appended in your diet?

Thanks,

Angie

Yes yes yes!!!! 100% Yes!

My latest favorite thing is they don’t even write MSG anymore on food, it’s now monosodium glutamate. I mean, I realize most people know what that is, but a lot of people (including myself) just have that “MSG” stuck in our heads and that’s what I look for what I look at the ingredients. Ugh, so annoying.

But yeah, I love Michael Pollan’s quote, “edible food-like substance” is what processed food basically is. I simply don’t consume packaged food anymore. In fact, I even stopped eating cottage cheese… way too much stuff going on there.

And it’s all just so infuriating.

Sigh.

With reference to Linda’s comment,

I too agree that there are chemicals in everything. But natural foods have chemicals derived from the earth. I’m no engineer, but if i cant pronounce the weird ingredient (and there are many out there) thats an indication that its definitely a chemical i dont want in my body. Doesnt matter. I think Frederick’s point was try to stick with the real stuff..things of the earth not man made stuff. I think most of us would agree there is no maths to eating clean, its all about keeping things simple. And hey if once in a blue moon u decide to be adventurous thats fine too..but generally keep it clean, keep it simple.

And oh yea frederick, i love pnut butter too so my rule is if i cant control myself. I simply go without for a few weeks. I often find the next batch i make i have better control. ITs a task but slowly but surely i think we’ll both be able to manage our pnut butter hunger! Try also using ur pnut butter with fruit/veges. i find that this helps.

Bottom line is that the best foods have a simplified ingredients list. What frustrates me is how they chemically and physically remove nutrients, re-add them, and then tell you that it is “fortified”. What a joke!

I almost cursed a personal trainer at my fitness club out recently. They were giving free samples of a “meal replacement”. I told him patiently that I eat 6-8 meals a day and I don’t mind the planning and therefore don’t need to replace meals. He kept trying to push the fact that this finely ground, super sweet (artificial sweeteners), nasty powder was somehow superior to preparing and eating real food. Seriously? I will take like, whole veggies any day before dehydrated, isolated, reconstituted ones! I was so PO’d because this guy influences people’s health choices and that mix is NOT a better choice than real food.

Also, I agree with Frederick about the hard to pronounce ingredients. Sure, you might have the dexterity of tongue to pronounce them, but do you really want non-nutritive additives in your body? I don’t.

Jacquie,

That is not how skim milk is made. They don’t just skim the fat off, they add powdered milk back into it, which adds oxidized cholesterol.

Also, when it comes to eggs, eat the whole thing. Eggs are a superfood, because they have essential vitamins and minerals that are found in the yolk itself. I think that separating the egg white and the yolk is essentially messing with nature. It has GOOD cholesterol and GOOD fats in it. I just don’t understand why people are so terrified of nature given food. And I’m not saying we should be sitting down and eating eggs by the dozen and drinking whole milk by the gallons, moderation is the ultimate key.

When it really comes down to it though, dairy is not good for anyone. The second we stop suckling on our mother’s bosoms as babies, our bodies lose the enzyme that breaks down milk correctly, but that’s a whole other topic. It’s hard to eliminate dairy, because it’s a staple in every culture and for generations, but yeah… your body is not meant for it after we stop drinking our mother’s milk.

Hey great article!! it reminded me of an interview i once saw with the author of a book on how to eat healthier (i wish i could remember the authors name sorry) but his advice was “SHOP THE PERIMITER” — ever notice how all the ‘real’ food at a grocery store is around the outside walls: the fruits and veggies, bread, fish, meat, dairy products etc… everytime i walk into a grocerystore that one simple line runs through my head and reminds me to make better choices and buy real food. other than brown rice, couscous and whole wheat/grain pasta pretty much everything i buy is from the perimiter. keep it in mind next time you go grocery shopping!! hope it helps!

Sorry Frederick, but Linda is exactly correct. Everything (and I mean *everything*) that you can smell, taste, or touch is a chemical (usually a group of chemicals). EVERYTHING. If I were to list the chemical names of what’s in an organically grown wild fruit hardly anyone would be able to pronounce them.

Other than that pet peeve, great site!

Dave,

thanks for the lesson from chemistry.

Dave – I think you guys are choosing to miss the whole point of the article.

Hi Angie,
We have moved more towards Michael’s approach, and this article covers some of the ideas we have started to apply. I will be writing more on the subject in future posts. A huge change that we have made is just to really take the time to enjoy our food and the process of eating our meals. We try to make our evening meal special. We sit down at the table together with some candles and a glass on wine – no t.v. or computers – and we take our time with it. We also spend more time preparing this meal – and of course we now eat real food. It’s like a little celebration – it’s defiantly a great way to transition out of a busy day and spend some quality time. You just don’t get this kind of experience when you are eating in front of the tube or when you are on the run. When I was a kid we always sat down around the table together – it was an important family time – as I got older it started to happen less and less – and maybe not so coincidentally the foods we started to eat changed as well. When we stopped setting aside this special time there was a rise in microwavable / instant processed food products. There are so many important food related issues and practices that Michaels book got me thinking about – it’s nice to shut off the auto pilot and actually direct some thought, awareness and creativity into what we eat and how we eat. Thanks for your comment.

@ Zuzana (regarding her response to Dave): I love your sarcasm.

@ Dave, Linda and anyone else who is scrutinizing Frederick’s use of the word “chemical”: Let’s use our common sense and not outsmart ourselves. Basically, what Frederick is saying is that we read nutrition facts and find a bunch of words we cannot pronounce, then it is likely that these are human-engineered additives to be wary of. His message is truly that simple. He’s challenging us to be more investigative and return to our roots – WHOLE FOODS. Sheesh people. I’m confused as to how Frederick was misunderstood.

And finally @ Dave, there is a reason why the chemical names of wild fruit aren’t used, because there is a common, conventional name for them. This only proves Frederick’s point further: if there was a common/conventional name for an ingredient, then the manufacturer would use it. So it you see some chemical name on the nutrition label, then it is most likely a human-engineered chemical.

I don’t know about the “if you can’t pronounce it” rule. I think a better rule would be “the less it resembles the organism/substance/whatever it existed as in nature, the less it will benefit your body.” Generally speaking, of course. Some processed foods, such as military/astronaut/camping rations, are designed by real scientists (as opposed to marketing groups) to provide nothing BUT nutritional necessities. But that’s no fun, right?
Most of the time you can just use your common sense to make choices like Cheerios instead of Lucky Charms, water instead of soda, fruit instead of french fries, et cetera.

Zuzana and Frederick, thank you for your awesome fitness and wellness site. Whenever someone asks me how I got in shape so quickly (I lost 25 lbs. in two months!), I tell them to go check out Zuzana on bodyrock.tv!

@angie: I’ve heard the general consensus is that Mark Bittman’s “Food Matters” is like Michael Pollan, the practical version. he is a (great) cookbook author, after all. Check out his talk on TED.com and it’ll probably convince you to buy his book ;)

@dave: no doubt chemicals are present in everything. I think the key is differentiating between synthetic chemicals specifically designed as food additives and those which are natural (ie organic chemistry ones).

In Pollan’s book he actually goes into all the antioxidants and organic (naturally occuring, to an extent) chemicals present in a single leaf of basil (or sage, I can’t remember exactly now) and makes a comparison between the dozens of cultures who have been eating said leaf for hundreds of years, vs. our scientific attempts to construct food out of chemical extracts.

I’m actually pretty confident that science will somehow advance to the point where we can consume a little pill that will keep us nourished and full and vigorous for 90-100 years, but obviously we’re not there yet, and in the meantime we’ve seen the complete dismantling of the “family” food system and its replacement by conglomerates and technologies that fundamentally did not exist before.

Who knows… maybe this stuff will sort itself out eventually, but right now, eating real food (which is already full of compromises, depending on how much you want to worry about pesticides, hormones, GM foods, not to say anything about carbon footprints or locavores or etc etc etc….) is the one framework that seems to be available that actually cuts through all the crap that encompasses most of the western food industry.

Thanks Frederick,

I look forward to your future insight. This book certainly launches a whole new philisophical dimension to proper nutrition and our consumption techniques as a culture. I love me some intelligent idea sharing. Wish we could all sit down and have an informal “chat” stew about the subject. I suppose I’ll just reconcile myself to using your published works as my lif line and furthering my bodyrock addiction. You guys are great!

this is to thanx JACQUI, atleast somebody made it clear. Im a beginner like me there are so many who needs this little knowledge.

Good job with this article! It’s stimulated alot of response/mild debate. Goes to show how much of a significance this site has on us and the impressions it leaves on people. I do hope we can take away the value of what you were trying to put out there for us…and get over the nitty gritty.

People…let’s look at the “whole” picture here…”whole foods”, clean foods, be as natural as you can go…and yes moderation should be our best friend.

Keep them coming, at least now we know for sure that we’ll have this little debate on our minds the next time we go grocery shopping. Whether we want to stand firm on the word “chemical, additive, fat free..whatever” it’s gonna be on our mind the next time we reach for the yummy looking package with the pretty “Diet label” stamped over it.

- Mildly amused
Mel.

Well said, BADE.

@Bade…well said! Like we don’t know that everything on earth can basically be classified by the periodic table or some combination (molecule) or radioactive isotope thereof!

In the Eat Clean philosophy, you avoid foods with bar codes. Outside of a few exceptions, this is a good way to shape your shopping and eating. Shop the perimeter is an awesome way to think about it.

F & Z,

Are you anti-microwave? I use it very infrequently now that I eat clean and I found that leftovers taste better reheated without the microwave. I have read disturbing things, but I mostly like the texture of food that is cooked, not nuked.

Share your thoughts on this, please.

AD

Wow, I definitely did NOT mean to come off that way. Frederick, I did not mean to insult you if you did in fact feel insulted. I apologize if I did make you feel that way. For the record, no I am not a chemical engineer(would that have made a difference?); I’m in my fourth year of college and if I had read the labels before taking Intro Inorganic and Organic Chem. I & II, I wouldn’t be able to pronounce them either. I’m not disagreeing with you (which wouldn’t be terrible)–or choosing to miss the point.
I HOPE people are choosing the freshest, most healthful foods and if they’re processed–exactly, like you said, let it be through methods that preserve the nutritional value and are obsolete once opened–like you mentioned, canning.
I just meet a lot of people (Brown can be a pretty natural/hipster school) that are wary of science because its not “natural.” There’s a lot of romanticizing of the past when things were natural and unpasteurized, “the good old days”. There are good things from the ‘past’ and good things from the ‘now’. Growing your food back then was the ultimate form of national security, not to mention REAL quality control. Then again, today we have things like vaccines and doctors in developed nations rarely see a case of a disease that once terrorized our grandparents–polio, for example.
My point is, YES, common sense. “Natural” food. I think most of us know what that means–Strawberry Pop Tart vs. Strawberry. My point wasn’t to give a chemistry lesson (I in fact, hate chemistry)–or to pick at a phrase, rather, a concept; that “science” and “chemicals” as a general rule aren’t bad. (Iodized salt for example)
BADE–YES. Whole foods was his point. I agree. I just thought that it wouldn’t be such a big deal to skip over the agreeing and validation and go straight to some little thing on my mind. I couldn’t pronounce aioli when I first saw it. Doesn’t mean that it isn’t actual food or really, really good. I’m really sorry about all of this. I just wanted to comment on a little thing. That’s all.

hi Zuzana,

i just wanna say something to Linda, the hormones as you said that our body makes to tell us taht we’re tired or in love are absolutly not the same as the ones you find in the yogurts, ready to eat foods and shity stuff like that.

for exemple when you eat no-fat and no-sugar yogurts, you actually eat more harmful stuff that will make you feel tired or heavy on your feet than when you eat a big piece of cake.
first you do harm to your body but the taste is not even that nice.

once again chemicals we produce and chemicals you find in diet food are completely different.

Hi Linda,
It’s easy to have these types of misunderstandings when writing comments – but your comment help trigger some debate and back and forth so it’s all cool. It’s always nice to mix it up sometimes. Thanks for your comment!

Hey Frederick & Zuzana,

Having never been to Malta, how does the food compare to that of Canada or the U.S.? I saw a documentary on Santurini, Greece once where all the markets and restaurants seemed to stock minimal processed food if any. Everything was mostly outdoor farmers markets that sold fruits, vegetables and some of the most incredible seafood I have ever seen. In that same documentary they stated that the great majority of the population in Santurini did not suffer from high blood pressure, cholesterol and all the other diseases that come along from the junk we put in our bodies. They also contributed their health to the daily intake of wine :) Granted I know that a lot of these ailments may be hereditary, and sometimes out of a person’s control to some extent, but I was just wondering if you guys were able to find these wholesome foods in abundance? Or has your diet suffered in some way.

Hi Tania,

When we first arrived our diet was a little sketchy because we were staying in a hotel for the first few days while we were house hunting for a place to live. We were staying in a beautiful area, but there were no food shops of any kind close by that we knew of. We were eating at restaurants a lot, and that was challenging. Once we got settled we were able to source out a few good places to buy food. One thing I can tell you tho is that the produce here is not as good as in Canada – not by a long shot. The stores here don’t turn over their stock in quite the same ways – typically a large box of apples just sits in the store until they have been all sold. If there are bruised apples or ones that are starting to go south they are not removed as they would be in a typical north american style supermarket. This seems to be the approach with most of the fruits and veggies. You have to really pick through because everything here seems to have an extended shelf life and finding “crisp” anything is difficult. The wine here however is excellent and extremely reasonable – the cheese and breads are also top-notch so far.

i am really good at pronouncing things so i can eat whatever i want!

Hey, I agree completely with the point of the article, the healthiest foods are unprocessed, fresh fruits and vegetables and lean meats. For several reasons. The mis-use of the word “chemical” annoys me partly because it leads to misunderstandings, especially for people just starting to get interested in nutrition.

Again, I agree with the point and love the site (even the sarcasm!).

And yes, I am a chemist :-)

Hi Frederick,

I have been reading up on Malta. In the CIA Facts Book they says that only about 20 percent of the food eaten there is produced in Malta and so most of the fruit and vegetables are shipped from either Italy or Greece. Ans I imagine most of this is shipped by water to keep the costs down.

–Chris

There are so many good points here. I grew up very country. We raised our own livestock and grew our own veggies. We had an awesome orchard, and grapes/strawberries/blackberries etc. It was great. My dad always said… “If you can’t kill it or grow it, don’t eat it”. It wasn’t until I left home and started to eat mostly from a grossary store, I realized I was sick with hypoglycemia. So, there is a lot to be said about the logic in what you are saying in your articles. It is very important I think to only eat it “if you can kill it or grow it”. I live my life that way, and I can’t say i’ve ever looked at a box in the store and wanted to put it into my body, just seems un-natural to me to eat anything that isn’t “food”. I guess my whole fat cheese is alright huh? HAHA

Thanx!! I really love your website!! I’m going to train more and do your challenge! Hope I’ll beat you ;)
Your cake is deliiiiicious, my breakfast aren’t the same since I’ve discovered that!!!
And yes, I really think that we shouldn’t eat process food because it’s just unnatural and diet food are no good, because we all need calories anyway!!
xox

Thank you for posting this! I have friends who drink diet sodas and get low fat snacks, and get jealous when I just get regular, non “low fat” food, saying that I can eat that kind of thing because I’m skinny. But I have never been convinced by those “low cal/fat” labels. True, I eat whatever tastes good, low fat or not, but even without knowing that the calories are replaced with other chemicals i knew that lose labels really don’t make a difference in the long run.

Also, you said “Just because a super-sweet cereal has a seal from the American Heart Association, doesn’t make it good for your heart — you can license that seal for a fee, and it’s very hard to turn down a conglomerate’s big pockets. They are truly, truly deep.” Honestly, I have never thought of that before. That kind of puts the “low carb” labels, and how people fall for them, into perspective.
Very enlightening article!

Humm! It taste SO good! My husband and my sister really liked it too. Thanks for all your go recipe! :)

Liked the post. Are you doing any new years resolution this year? Mine is to quit smoking and lose all this weight I’ve gained this month lol.

Hey guys!

I have a question about something you mentioned in the article, and I can’t ever seem to get a strait answer.

What % of milk is the best. I drink 1 and 2%, is the saturated fat content really that enormous that we should stick to skim?? Or should people actually drink whole milk??( I hope you guys are still checking this, because I would really love to know:)..)

Hi MeghanE,
I think that I might do some research on this question and write an article on it as an upcoming post. What I can tell you is that for about the last 2 months Zuzana and I have been using 2% milk at home.

What is your opinion of enrgy drinks? Namely, Monster Low-Carb version. Some of us need that extra boost to get awake in the morning, and the ginseng seems to be great for a sharper brain. The nutritional label looks good on this particular product, but what is your thoughts.
PS. I have been watching the videos you post as I diet and start living better, and you are a very motivating person to to learn workouts and diet tips from. Keep up the great work!!!

I love this post. People can go crazy and try to pick at the little tiny things found on this article like about the long food lables. Yeah a long food lable doesnt mean that its unhealthy but at the same time people have to be smart and research what those things are and what they will find is that foods that are pre packedged with lables that we cant even prounouce show how UNREAL the food is. I dont know why diet and Health is such a big issues in the U.S. Its simple. eat natural foods and get natural great benefits. eat junk over proccesed food and turn into junk. It aint that hard people and we dont have to get technical and be rocket scientist to know whats good for our bodies. Life is so much more than the foods we eat. we dont live to eat but rather eat to live. food is a a great fuel for out body and should remain that way. we should not get emotionally attached to food. Food has become a drug, transformed from fuel to pleasure.

Hey I don’t think I believe all of this seriously everything has chemicals. I only get low fat cheese or milk and yougrt to cut down on unhealthy fat we eat too many dairy.