The Holy Grail of Weight Loss II

ME:  Beautiful... And I'm glad that whatever you managed to squeeze out of my materials worked out for you. As you know, not everyone loses weight when they go all 180D. In fact, many gain weight - at least for the first few months as their metabolism comes up towards normal.

What did you do that you suspect is different from others who haven't had such results? If you could give them advice, or share how you did things specifically, what would you say?

In other words what I'm asking is, what makes you so damn special!!??

SASHA:  180DegreeHealth often hurts my head (in a good way of course!) but I understood enough that I knew I was finding answers to my questions. There are reasons for the massive allure and subsequent failure inherent in the diet culture. I needed to know why and how I was going to do things differently. I think if people really want to succeed at fixing their metabolism using this method, above all they need to be persistent and consistent. Fixing your metabolism and eliminating cravings happens, but it takes time. It took me about three months to eliminate cravings and about two more months before my metabolism kicked in and I started losing the bulk of the weight. Many people don't have the patience for this, which is why fad diets are so popular. A lack of patience and a lack of food and body knowledge is how people end up as lifelong dieters who never reach a goal.

But I'm not special or even particularly intelligent or well-disciplined. I believe anyone can do this. Personally, I think it's most beneficial to restrict yourself to whole, traditional foods. Absolutely no fast food and no processed foods. I even go so far as to not eat breakfast cereals, I don't care how natural they claim to be, they're still processed and in a cardboard box and most taste like the box. One big mistake I see people make is that they fail to see the problem with eating at corporate/chain restaurants. You can't go to an Olive Garden and eat healthy. How do these restaurants maintain consistency from restaurant to restaurant? Much of their food is heat n’ serve. Obviously these types of restaurants are one of my pet peeves. I'm married to a professional chef who's worked in every type of restaurant imaginable and we avoid these restaurants for the plague they are.

Eat fat. When I tell my friends that I just ate a gorgeous piece of fatty grassfed ribeye or pork belly then lost a few pounds the same week, they think it's a joke. It's no joke. I'm proof of that. My body tells me when I need to eat more or eat fat and I listen. People don't listen to their bodies anymore. Train yourself to listen to your body and it will tell you everything you need to know.

Retrain your palate. On a regular basis I complain about how people have trashed their palates with processed foods. Source the grassfed beef, butter, pastured chickens and eggs. Cook with lots of ghee and coconut oil, buy vegetables in season, learn how to cook. After you learn to eat at home you'll find you're going to make better choices when you eat out. I've lost count of the number of people who are trying to lose weight that can't maintain any kind of consistency in how they eat. They're either eating some nasty chicken breast with lettuce and lite dressing at home or gorging out on really bad food at Applebee's or Chili's. The quality of your product at home should be consistent with the quality of product when you eat out.

Be physically active but don't exercise. I know that makes no sense but I hate exercise. I've only been to a gym once several months ago when my husband and I got a free one-month trial. It was dull, boring, my muscles were uncomfortably sore all the time and I stopped losing weight. We never went back. My advice to people is to find a few fun activities you like to do and enjoy. Bicycle, hike, run, kayak, do yoga, whatever you enjoy. Avoid massive amounts of useless cardio, overtraining with weights and silly fads (Zumba, yuck). I do a lot of bicycling, hiking and yoga but not to the point that it becomes loathsome.

(This is right in line with this conversation on exercise from early this year....)


Once your body finds its rhythm and your metabolism mends, the body's weight finds its own level, like water. I'm amazed at how almost effortless the weight loss has become. I say "almost" because sometimes I get thrown off balance, but the correction is always pretty simple. Every individual is different but what works for me has had an equal and amazing affect on my husband who has lost 88 pounds along with my 127 pounds. He ended up coming along for the ride, so to speak, when I started my new way of eating and understanding food and my body and he has reaped the benefits too.

ME:  Great answer - and I knew you were going to say something about retraining your palate and being really committed to eating unprocessed foods. My research has led me increasingly in that direction. I've found that there is a huge difference between a mostly unprocessed food diet and a 100% unprocessed food diet. And it has everything to do with retraining the palate.

You mention not doing exercise but being physically active. How much of a role did exercise play in you and your husband's weight loss? Were you really making a point to move your body more? If you had to estimate, what percentage of the weight loss do you think was attributable to getting more activity, and how much was the diet? Or do you really think it requires both to realistically succeed?

SASHA:  I like this question best because I think the distinction I made is important and deserves some clarification. Just like appetite, a morbidly obese person loses the ability to gage what is a normal activity level so we wind up terribly underactive while still thinking of ourselves as fairly active. How many times have you been told by a morbidly obese person, "Well, I'm pretty active for a big guy/lady, but I don't seem to lose the weight". It isn't because this is true, but because our perception of what normal activity is, is warped. I know my judgment of what it's like to be hugely overweight seems insulting, but it really is like being myopic in a fishbowl. You lose sight of so much.

At my heaviest when I started losing weight, I knew I needed to move more, but because I feel about the same toward the exercise/fitness business as I do about the diet/weight loss business, I wanted to do things opposite of what the mainstream would tell me to do. My plan, pick activities that I imagine myself doing at any weight and for reasons other than weight loss. Make sure it's something I enjoy and something that I can see myself doing for many years to come. This, for me, started with walking and evolved into hiking. I live in the Pacific Northwest so this was a natural evolution. Last winter I started running, then trail running and eventually I bought my bicycle. Every activity I've picked has evolved in some way, either in intensity or mileage, and this is important, because as your body fixes and repairs itself due to the obesity, your body will naturally want to move more.

So, my way of eating and losing weight and my physical activity are not mutually exclusive of one another. When you eat to appetite and eat what your body craves, your physical activity will naturally feel inclined to match that by either doing something more intense, less intense or by wanting more sleep. It's an almost 50/50% relationship between the two and I can't imagine one without the other. It is important to understand what kind of energy your body is "into". I'm more of a slow steady burn with more endurance while my husband has become inclined toward shorter, high energy bursts, which is probably why he enjoys mountain biking and running. Whatever it is, you're going to want to be active.

I know some people would argue that you can lose the weight without any of this, but how long will that last? I've seen enough people go the wrong route in both directions so it's easy to know what to avoid. I see the people who do nothing or very little, lose a few pounds or more, but beyond that not much changes for them physically. I have also seen people engage in frantic and large amounts of cardio, losing large amounts of weight quickly after which they burn out, gain some back and struggle, never to find that momentum again. I guess the bottom line is sustainability. What are you going to eat or do that will become a natural part of your life from here on out? I approach both my food and my physical activity with this in mind.

Continue to PART III...

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Fat Fiction

Dietary fat is incredibly misunderstood. For decades it was painted as the cause of obesity and heart disease. Then the Atkins diet came along, painting a new villain, and it lowered cholesterol, triglycerides, and all of the other mediocre indicators of heart disease risk. Then, suspiciously, we were all supposed to avoid carbs. As the carb fanaticism has faded, we’re now uncertain about what we’re supposed to eat. Although controversy still reigns supreme about any and all dietary guidelines, one thing I’ve discovered to be a real blessing is deleting the myths about dietary fat.

At first, those on the lowfat bandwagon pushed the agenda to lower fat intake because diets that are extremely low in fat showed some evidence of lowering cholesterol. Cholesterol at the time was cast as the villain of heart disease because those with genetic hypercholesterolemia (chronic high cholesterol genetically inherited in about .5% of the population), had higher rates of heart disease. This is where the story ended for the next half century (including right now). Few have had the sense to ask questions like, “Does eating more fat raise cholesterol?” or “does high cholesterol increase risk of heart disease in those who don’t have hypercholesterolemia?” The ones who have asked these questions found out that the assumptions made about cholesterol in the 60’s just aren’t true no matter who is telling us that it is. In fact, high fat diets have never conclusively been shown to raise cholesterol levels, and lowering cholesterol has been shown to slightly reduce heart disease and increase the risk of death from all causes. You won’t hear that on the pharmaceutical-owned and endorsed news stations tonight!

Now I don’t expect you to believe a punk 29-year old nutritional consultant with an English degree over the FDA, American Heart Association, American Medical Association, and 90% of doctors worldwide. But honestly consider the questions I’m about to present.

With 40 years of research on lowering dietary fat and lowering cholesterol levels, why are heart attacks at an all time high?

Why do African Zebu cattlemen, who consume over a pound of butterfat per day, have low cholesterol (150 on average) and no heart disease?

How can the healthiest humans studied in the 20th century, the native Eskimos, live into old age without heart disease on a diet with 80% of their calories derived from mostly saturated animal fat?

Why do the French, who live off of eggs, butter, cheese, and liver (high in saturated fat and cholesterol), have one of the lowest rates of heart disease in the modern world?

Why do the people of Thailand and Indonesia, the world’s largest consumers of coconut (the highest known source of saturated fat), have far less heart disease and practically no overweight citizens?

How did Okinawa come to be known as the healthiest and longest-living industrialized area when they cook most of their food in lard?

How am I able to be thinner and healthier at 29 while eating 50% fat calories and exercising 3 hours a week than I was at age 9 eating whole grain cereals and skim milk and running around like a madman at least 3 hours a day?

How did legendary nutritional guru Weston Price spend a lifetime traveling the globe doing nutritional research on the world’s healthiest people and come to the conclusion that raw butter, organ meats, animal fat, and fish eggs are the healthiest foods a human can consume?

The point is that fat is not the perpetrator of all evil. There are too many contradictions for it to ever possibly be the cause of weight gain and heart disease. Granted, there are types of fat that have proven to do this, like trans fats from polyunsaturated vegetable oils that have been completely destroyed during the manufacturing process, but healthy fats from whole food sources that haven’t been annihilated are great for our bodies.

Take a deep breath and reprogram yourself to see these items as the health foods that they are and have always been (all of them organic or biodynamic ideally):

Coconut meat, milk, and Extra Virgin Coconut oil

Raw olives and Extra Virgin Olive oil

Sprouted raw nuts and seeds

Game meats, fat, and organs

Beef meat, fat, and organs

Other meats, fat, and organs of those animals

Fatty fish and fish eggs

Raw butter, raw cream, raw cheese, and raw whole milk

Avocado

Eggs (especially the yolks!)

As a final note, one thing that most of the healthiest fatty diets studied throughout history have in common is that many of these foods were consumed raw. This is probably due to the enzyme lipase, which is essential for proper fat digestion and assimilation into body tissues. Lipase is destroyed at 118 degrees F. Contrary to common belief, red meats can be consumed raw without fear of parasites if the meat has been frozen for two weeks or longer. This is an FDA approved technique for reducing the likelihood of food borne illness, and is used in the restaurant industry for the preparation of carpaccio, tartare, and other safe to eat raw meat dishes. Raw fish that hasn’t been frozen or treated with lime as in ceviche can transmit parasites, but even so the Japanese sushi lovers have the lowest rates of heart disease in the industrialized world and have health and longevity that exceeds that of Americans and Europeans – parasites and all.

A diet rich in these foods in their raw, organic form has been thoroughly proven to lower risk of heart disease, cancer, and just about any other degenerative disease pandemic to eaters of a modern diet full of cooked, processed, and lifeless foods. Bon appetite!

Carpaccio recipe (serves 2)

Contrary to the belief that raw beef is “yucky,” this Italian appetizer is an incredibly delicious dish that is trendy among upscale restaurants across the globe. The texture is beyond tender, like the finest meat you’ve ever had. Similar to sashimi, the taste and texture of raw meat is superior to the cooked version, and leaves you feeling lighter and more energized afterwards.

6 oz. New York strip steak (frozen for 2+ weeks); organic and grass fed

1 green onion; sliced

1t Extra virgin olive oil

Pinch of celtic sea salt

Pinch of Hungarian paprika

Pinch of cayenne pepper

A few drops lemon juice or Organic apple cider vinegar

-Remove steak from freezer and allow it to thaw at room temperature for 10 minutes.

-Slice as thinly as possible, leaving all of the fat on the meat.

-Mix in a bowl with other ingredients.

-Place on a plate, spreading the meat slices delicately across the plate to stretch but not tear the slices.

-Serve with a very simple arugula or field greens salad and shaved Parmigiano Reggiano cheese (which is unpasteurized and full of lipase)

Source : http://180degreehealth.com/

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The Secret to Cholesterol

Many that know me are curious about my discoveries in the field of health and nutrition because of the noticeable progress I’ve made with my own health over the past couple of years. In general, I’m looked at as having radiant health and what I call a sustainable self-nurturing lifestyle. Although I’m still young and have many lessons and challenges ahead, I’ve digested enough information and tried enough experiments with my own health to have certainly made progress worth sharing. One of the things I’ve read lately and come to understand over the years is that the wave of information about cholesterol, fats, and heart disease is misleading.

Although it may sound hard to believe, like some kind of Gestapo-like conspiracy theory, it appears that the commonly distributed dogma about heart disease is just plain wrong. There have been as many studies that disprove the accepted gospel as there are studies that “prove” it, but only the studies that support a particular theory make it through to the public ear.

One commonly held notion is that saturated fats, especially saturated fat from animal products, raise cholesterol and increase the risk of heart disease. This is not true, and the exceptions to this rule are endless. The most noted exception is what’s called the “French Paradox.” The paradox is that the French eat mounds of saturated fats in the form of butter, cheese, eggs, and liver. It is one of the richest diets consumed in the modern world, and the risk of heart disease is but a tiny fraction of what it is in the United States. It’s talked about as if it is the only exception to this rule, but it clearly isn’t. There are dozens of others in modernized areas and among more primitive peoples – plenty to completely throw out any notion that a rich diet has anything to do with risk of heart disease.

Secondly, another common notion is that foods high in cholesterol, like egg yolks, should be avoided because it raises blood cholesterol levels, which in turn increases risk for heart disease. This is well known to be false yet news of this hasn’t exactly traveled fast. People all over are still throwing out by far the healthiest and most nutritious parts of eggs, the yolk, and eating egg white omelets for good health. The amount of cholesterol you eat has little or no effect on the cholesterol counts in your blood. It’s like trying to change your body temperature by eating ice cubes. There is little effect because your body works hard to regulate consistent levels, or homeostasis. Typically 95% of the cholesterol in your blood is made by your liver, not ingested.

Okay, so even if we don’t have to worry about cholesterol and saturated fat in our diets, we still obviously have to worry about our cholesterol levels, right? Wrong. There is literally no reliable, conclusive study ever done that strongly correlates cholesterol levels with risk for heart disease and death from all causes. In fact, just as many studies have shown that death from all causes is higher in people with low blood cholesterol counts. Studies that are commonly referenced as being support for the common theories that we’ve all been bombarded with have actually shown that those who are measured as having high cholesterol actually increase their chances of heart attack when their cholesterol levels are lowered. Women with high cholesterol have been shown to live longer than women with low or normal cholesterol levels. The only group of people that scientists have conclusively shown to be at higher risk by having high cholesterol are young men (not older) with inherited hypercholesterolemia, a rare condition that affects less than one percent of the total population.

This contradictory information never makes it to the mainstream media because it doesn’t promote what the pharmaceutical and food industries want promoted. Yes, this sounds ludicrous and unbelievable to some, but no other reasonable conclusion can be drawn. Cholesterol-lowering drugs are the number one selling medication on planet earth, and the pharmaceutical industry is now the most profitable industry in the country. Hundreds of billions of dollars would be lost if the public knew that cholesterol levels do not effect health and longevity in any way.

Close behind is the food processing industry which has a much higher profit margin on meatless, refined, sugary products with vegetable oils instead of products with animal fat and protein. In addition, keeping the idea alive that there is some wholesome, whole food out there that is the culprit of poor health takes the focus off the more likely villains; food additives, food processing, modern agricultural practices, refined sugars and grains, and all the other tools the food industry uses to make the food addictive, delicious, and as cheap as possible to produce.

It might be decades or more before this scandalous behavior is revealed because it penetrates all aspects of society and continues to surge forward. Although the scientific reasons for heart disease still have not been pinpointed, you can rest easy when it comes to cholesterol and saturated fat, because neither have anything to do with it. I don’t expect you to believe me over a doctor or the dozens of others that have told you otherwise, but I assure you that all the back-up information you could ever ask for is out there waiting for you to uncover it as I have. Don’t wait for information to come to you, or all you’ll get is biased garbage that someone else wants you to believe.

For real information about creating vibrant health for yourself and your family, contact me directly via e-mail at sacredself@gmail.com or via phone at (808) 269-0369. Also, wonderful resources outside of your own common sense and intuition are through the works of the following authors (many of which are doctors if that comforts you):

Sally Fallon

William Campbell Douglass

Jared Rubin

Edward Howell

Francis Pottenger

Weston A. Price

Mary Enig

Donna Gates

For more specifically on cholesterol and heart disease, The Cholesterol Myths by Uffe Ravnskov, MD, PhD is a must read. Some day I hope to have many of these books available for sale myself, but for now I recommend buying them at: http://www.radiantlifecatalog.com/sec.cfm/ct/9

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