Category: Nutrition

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World Carnivore Month – The Carnivore Diet

January 2018 is my Month of Meat. Also referred to as “zero-carb” or “carnivore”, going with an all-animal diet has a lot to offer. If you’re like most Americans, you have been brainwashed by “My Plate” — the political endeavors of the USDA and corporate lobbyists who have made you believe animal products are unhealthy. Why would they do that? Because the profit margins on grains and sugar are enormous compared to meat. I’m no conspiracy theorist; I like facts. Facts are that the sugar lobby paid off Harvard researchers to implicate fat not sugar in the 50s and 60s...

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Why Keto? Why Progress from Paleo to Low Carb

I just received Mark Sisson’s new book. As happens to many on Paleo or Primal diets, he progressed to a Ketogenic diet. (I have, too.) When Mark does something, he brings plenty of research along with it to share. This book has so much information and straight-forward steps to guide you, not to mention recipes. The summary below is the WHY of keto. From Mark Sisson’s new book The Keto Reset Diet: Ketogenic eating allows you to benefit from the extraordinary (and long scientifically validated) metabolic efficiency , general health, and longevity benefits of fasting, but without having to actually...

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What You Don’t Know About Low Carb – It’s the Calories OUT

I received an email from yet another trainer telling me the “truth” about weight loss and his special program. He tells me the only way to lose weight is through calorie deficit, either directly (limiting calories) or indirectly (limiting macronutrients which in effect limits calories). He tells me I can cut out fats or proteins or carbs and get the same results. My trainer tells me when the low-carb diet works, the “reduction in carb intake — in and of itself — had nothing to do with it” because “fat loss ALWAYS comes down to calories in vs calories out.”...

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My Oven Fire Proves This Gluten-free Bread Can’t Fail

If you know my story, you’ll know how much I once loved bread. I was a gourmet baker making various grain breads from scratch weekly. I made loaves, pizza doughs, and baked goodies. I had a blueprint for building my own outdoor brick oven. Then I went primal and never looked back. I thoroughly understand the detrimental effect of gluten. Still, bread is good as a table extender — meaning it’s cheap and filling. It makes lunches and quick meals easier with sandwiches. And empty carbs are fine in moderation for my kids and my husband, if not for me. Nobody needs gluten. Or...