Could an inadequate calorie intake be the root cause of your health problems? Find out how to recognize the signs of under-eating.
This is a guest post by Laura Schoenfeld, a Registered Dietitian with a Master’s degree in Public Health, and staff nutritionist for ChrisKresser.com. Click here to learn more about her nutrition consulting services. One of the most common concerns of those starting a Paleo diet is that the diet is low in calcium. In fact, this is one of the biggest complaints from conventional medical professionals and dietitians: that by excluding dairy and grains, that we won’t be able to get… Read More
Over the last couple of weeks we’ve been discussing the benefits and risks of low-carb and very low-carb diets. Laura, one of my staff nutritionists, kicked things off with an article called “Is a Low-Carb Diet Ruining Your Health?”, and I followed up with an article called “7 Things Everyone Should Know About Low-Carb Diets”. Then Kelsey, my other staff nutritionist, wrote an article called “The 3-Step Process for Determining Your Ideal Carbohydrate Intake”. In… Read More
This is a question that I get fairly regularly. I think in part that’s because the population of people who read my blog and listen to my podcast and follow my work is not necessarily the typical standard American population. Weight loss is definitely a concern in my world, but it’s not as much of a concern as you would expect, given the statistics on an overall basis in the US. I probably get a… Read More
You’ve probably heard it countless times, especially in low-carb circles: sugar is sugar is sugar. This is true in principle – the glucose, fructose, and sucrose found in table sugar or high fructose corn syrup (HFCS) are the same molecules as the glucose, fructose, and sucrose in honey, fruit, and starchy vegetables. But when it comes to the way your body uses these sugars, these foods are hardly comparable. In this article, I’ll show you… Read More
So far in this series, I’ve covered a variety of ‘alternative’ sweeteners: natural sweeteners like honey and stevia; artificial sweeteners like aspartame; and sugar alcohols like xylitol. But what about plain old white sugar? And what about the increasingly common industrial sweetener, high fructose corn syrup? These two get a pretty bad rap, even from mainstream media, and although much of their reputation is deserved, there are some misconceptions that I’d like to straighten out.… Read More