@Youdoyoutoday I wasn't going to post right now until I read
and then carbs in the tomatoes
Which INFURIATED me!
Has this guy even got any qualifications in this area? - I mean beyond an online degree in "nutrition" from timbuctoo! A la bloody Gillian McKeith!
There are carbs in all foods, some are very high in carbs (potatoes, pasta, rice etc) but they are in everything.
He sounds like one of those awful "all carbs are the enemy and must not be eaten ever" types which imo is bunk!
Personally I believe in a balanced diet with foods from all the food groups (proteins, fats, fruit and veg, carbs, calcium based) in sensible proportions.
Tomatoes have around 4% of carbs! They are an excellent source of nutrients they're actually mostly water and fibre!
I would be very wary of taking nutrition advice from this guy, very cautious indeed.
you have usually wandered into a keto/zero carb zealot's firing line.
I agree - and speaking as a former hcp I'm very sceptical about the wisdom of keto inducement anyway!
Personally I think it will quite possibly result in a fair number of slim diabetics in around 25 - 30 years. A friend and ex colleague of mine who is a diabetic nurse agrees. We're already seeing an increase in kidney stones, gall bladder disease and heart issues in patients who follow this kind of plan.
I'm old enough to remember (as I am fairly sure a fair few on thread are as I remember a few are same birth year as me or around my age - 1972/49) when fat was the devil as far as losing weight was concerned. This was around the time I was doing my nurse training and I was doing a community nursing rotation at the time. There was a dietician at the practice I was attached to and as part of my training I sat in on a few sessions with patients who had agreed I could be there. Almost all the patients were saying they had switched from butter to low fat vegetable spreads. Every time she told them to switch back to real butter but have it sparingly. Again with every patient she advised that a healthy diet should cover all food groups, limit the processed foods and high cal foods but her main way of getting this across was a wee phrase she used eat foods "as close to their natural state as possible" and as I've learned more over the years and as someone now struggling with weight I have to say all these years later she was definitely absolutely right. A couple weeks into that rotation it hit the mainstream news about trans fats and artificial fats being bad for us "flora is closer to a plastic than a real food" etc and I remember going in that day and saying to her (very naively actually) "how did you know?" And she reminded me such info tends to hit the scientific and medical journals before they hit the msm and it was her job to stay abreast of such research. But she also said (she was in her 50's then herself) that her experience over the years had also taught her natural is always best. She remembered the 1st time dieting advice was all carbs are the devil and potatoes were "fattening" in the 60's and how that had been disproven/gone out of favour. She said there are always fads that zero in on a food group and demonise or saint it giving people very skewed ideas of what's healthy.
We have evolved over millennia to eat all the food groups with the caveat that it's only very recently we started eating loads of protein as it's become more affordable, especially red meat, and actually we now know eating - too much - red meat is also bad for us...but that it's healthy in an omni diet if good quality, unprocessed and consumed in moderation
As a teen when I went veggie my mum made me go the dr, get my bloods checked and plan was 6 months in another check to compare (and yes dr agreed but I had a history of anaemia and stomach issues) which I did, and she made me research it properly (this was pre internet it was an hours in the library job!) to ensure I was getting good nutrition and wouldn't make myself ill.
I was a bit annoyed at the time, and I suspect it was partly to try and put me off the idea! It didn't and I went ahead. This was also pre Quorn, pre good labelling (I had to scrutinise ingredients labels, ask questions in restaurants), pre specific veggie food in supermarkets...
I had things like pasta with veg and tomato sauce, bean chilli, or batch cooked veggie recipes like veg casseroles, veg pies etc and bought soy mince and pieces out of Holland and Barrett (unflavoured, dried...murder to work with!) and beanfeast!
I lost weight initially (I really didn't have it to lose then! I was about 6.5stone soaking wet!) which caused mum some concern, but I think it was just while I got used to how I needed to do things and I struggled to get veggie food when out and about so went without initially but then learned to at least carry something portable to eat just in case or have milk/a milky drink for cals and nutrients, so it came back up again and at the 6 month check at drs, dr pointed out that not only was I gaining weight better than usual (previously I'd been like dd), my iron levels were better than they'd been the whole time he'd known me, my vitamin levels were good and my cholesterol was much healthier. I think part of the reason he was happy to do the tests was a professional curiosity.
The stomach issues had mostly gone - via several incidents since I turned veggie I have come to the conclusion I am intolerant of red meat and red meat products. I had a few incidents where I accidentally consumed red meat or beef stock etc after becoming veggie and within hours I had cramps, wind, diarrhoea, and on the last occasion (which is the point at which I became SO much more careful about avoiding) projectile vomiting! I'm not saying red meat is bad for everyone it just makes me ill I believe. My dad had similar stomach issues all his life too...until it hit the mainstream news about red meat and effects on bowel etc and then he and I had a discussion where I reminded him of my own experience. At which point he stopped eating red meat. I think as a sort of experiment initially but he felt so much better he came to the same conclusion I did that it simply didn't suit his constitution and so he continued only eating poultry and fish meat wise and even asked mum to stop using beef stock in recipes. Possibly a genetic thing? As other allergies and intolerances can be (mum, sister and dd all severely allergic to shellfish).
I find this stuff so interesting...even if I somehow struggle to apply the knowledge and eat a good, healthy balanced diet!
As we often discuss it's a bit more complicated than "this is what I know I should be doing" and doing it isn't it?
But I think having the knowledge is good and helpful.