Get this… cholesterol is no longer a nutrient of concern!

For decades, I have been SCREAMING that dietary cholesterol has nothing to do with cholesterol floating in our blood.

And in 2015, dieticians claimed cholesterol is no longer bad:

That same year – 2015… the U.S. government announced cholesterol is going to be removed from dietary guidelines.

And I quote from this February 10th, 2015 Washington Post article:

The nation’s top nutrition advisory panel has decided to drop its caution about eating cholesterol-laden food, a move that could undo almost 40 years of government warnings about its consumption.

The group’s finding that cholesterol in the diet need no longer be considered a “nutrient of concern” stands in contrast to the committee’s findings five years ago, the last time it convened. During those proceedings, as in previous years, the panel deemed the issue of excess cholesterol in the American diet a public health concern.

The finding follows an evolution of thinking among many nutritionists who now believe that, for healthy adults, eating foods high in cholesterol may not significantly affect the level of cholesterol in the blood or increase the risk of heart disease.

So why do most doctors and “health experts” continue to tell us that we need to closely watch our cholesterol levels?

This list reveals the 14 reasons why eating healthy fats is good for us

food pyramid

When we look back at the recommended diet from the 19th century, French health manuals recommended individualized diets. It was based on geography, age, sex, occupation, and constitution.

Yet in 1977, our government skipped over this sound nutritional recommendations. And instead, they heavily pushed the idea that we all eat a low-calorie, low-fat diet.

And that is PRECISELY when we Americans lost our minds – and grew our bellies.

Because:

Instead of eating healthy fats and nutrient-dense foods, we were convinced to starve ourselves (via calorie restrictions) and substitute fats for sugars.

As a result, almost every food sold in the supermarket has added sugar (and soy).

This is the PDF our government does not want us to read

This report titled, How the U.S. Low-Fat Diet Recommendations of 1977 Contributed to the Declining Health of Americans is quite the read. Here is the opening paragraph:

In 1977, the first edition of The Dietary Goals for the United States was published in attempts to reduce the incidence of diet-related diseases such as cardiovascular disease and diabetes. While numerous dietary adjustments were recommended in order to improve health, fat was identified as the most instrumental factor. While they were well-intended, the US low-fat guidelines made in 1977 caused an overhaul of both the food industry and the average American’s perception of a healthy diet, eventually contributing to an overall decline in health, specifically an increased national obesity rate and incidence of related diseases, rather than the anticipated opposite result.

These days, almost 4 out of every 10 Americans are seriously overweight. Obesity-related conditions include heart disease, stroke, type 2 diabetes and certain types of cancer that are some of the leading causes of preventable, premature death. And more than $147 billion has been spent each year on the medical costs to treat obesity in the United States

Thank you Dr. Atkins

The Atkins Diet reverted me back into eating healthy fats. I did well in this good-fats’ diet. (I only quit it because it was boring. Plus, eating socially was out of the question.)

Fast forward almost 20 years… I am back into eating a healthy dose of good fats. Because fats play a vital role to improve our healthspan and lifespan.

So I was excited to see this Chris Kresser post deep dive on dietary fats. It is titled, Healthy Fats: What You Need to Know.

Every person on the planet should read this Kresser post on the benefits of dietary fats. No hype: it truly is a matter of life and death.

Believe it or not, there is no such thing as vegetables

Botanically speaking, there are no “vegetables” per se. Vegetables are any edible part of a plant. Thus, a vegetable is a culinary word for a plant…

Watch this:

Plants have seeds (e.g. wheat, grains, beans and legumes), roots (e.g. carrots and potatoes), leaves (e.g. lettuce), stems (e.g. asparagus), flowers (e.g. broccoli), gords (e.g. pumpkin, zucchini, squash and cucumbers) and fruits (which are a plant’s ovaries – for example: bananas, apples, pears, mangos, oranges, tomatoes, peppers and cucumbers).

The food lies never end, do they?

This secret site reveals the latest Starbucks’ grand openings

One day soon, I will open a competitor to Starbucks.

I am not joking. My target is to open a new store every week.

The difference is my stores will feature delicious AND nutritious food and drink.

In order to study my competition, I immerse myself in their ecosystem…

One way I do this is to visit the latest new Starbucks.

Now, Starbucks does not publish their new-opening list to the public…

But one dude (named Winter) has been on a personal mission to drink coffee from every company-owned Starbucks in the world. He started his trek in 1997. And his website is fascinating. It also includes new Starbucks’ opening dates.

Check it out:
http://www.starbuckseverywhere.net

This is EXACTLY how beeswax is made

Last week, I made a homemade body salve with beeswax.

And that got me thinking: what is beeswax (and how is it harvested)?

Unlike vegetable waxes, beeswax is the only naturally occurring wax. Most waxes (like soy wax or paraffin) are manufactured using a toxic chemical process. But, beeswax is wax, right out of the beehive.

Beeswax is used to make:

Beeswax bars
Beeswax candles
Beeswax healing sauve
Beeswax hand cream
Beeswax all-purpose polish
Beeswax boot waterproofing