If you are a male, and you are overweight, you might consider asking your doctor about testosterone therapy.
Many men who are overweight have low testosterone anyways, so get it checked regardless.
We’ve been fighting this notion that “a calorie is a calorie is a calorie” for some time now, but it looks like the establishment may be finally understanding the implications of its own research. In a new study published in the Journal of the American Medical Association, the authors discover that when calories are consistent across people, the group on a high fat, low carb diet burned 300 more calories per day and had a significantly higher resting energy expenditure (REE):
Yeah, paleo meets Starwars with this delicious chocolate. I based my recipe off Chocolate Covered Katie’s recipe on her blog, except I skip the vanilla and use stevia to sweeten. I also splurge for the Organic Peruvian cacao powder, and add some coconut shavings to create a low-carb chocolate option that’s keto-safe and paleo-friendly.
Alright, every once in a while someone will ask me, “Is there a study proving low carb diets are safe for your kidneys? I’ve heard that they make your kidneys explode…”
Usually, my response is, “That’s why you have two of them.” After that, we usually enter into a discussion about what research can and cannot do, etc… and ultimately, discuss the fact that there’s no research that proves a low carb diet won’t make your kidneys explode after 10 years. There’s also no research that proves it won’t give you brain warts, spider legs, or a unibrow.
Have you heard someone tell you that, “A slice of whole wheat bread raises your blood sugar more than a Snickers bar?” Or possibly one of the variants for whole grain bread? …or maybe you’ve heard “two slices of wheat bread”? I’ve been trying to dig up the research everyone keeps talking about, and the best that I could come up with is this article from The American Journal of Clinical Nutrition. In it, the authors provide a table measuring the Glycemic Load and Glycemic Index for a variety of foods. The full details behind the table are in the article, but I’ve made a composite image from the pertinent sections of the table below. Have a look: