If it is one thing I’ve learned in 25 yrs of Nutrition Coaching is that Nutrition has little to do with food...
In countries like Australia, many have grown up on a menu of cereal & toast for breakfast, sandwiches for lunch, a “healthy” carb snack like a muffin or muesli (granola) bar at mid morning and afternoon, then home to a pasta or rice dish and probably more bread for dinner.
What’s wrong with these “healthy” eating recommendations that most of us consider normal?
Well, for starters, we’re less active than we’ve ever been - only one-third of Australian adults exercise regularly. Over 67% of Australians have weight issues, 35% of which have type-2 diabetes - a condition that has now surpassed smoking as our No1 cause of premature morbidity.
An even bigger problem…
Contemporary research points towards blood sugar control as a key to better health. That is, poor glycemic control appears to be an underlying cause of oxidative stress that damages tissues, promotes insulin resistance, type-2 diabetes, cardiovascular disease and unwanted weight gain - the impact of which costs 37-56 billion a year from a host of related health problems .
When it comes to carbs, neurological research shows many of us suffer from potion distortion . The human brain likes to systematically block out our mistakes, particularly ones that might embarrass us . Additionally, the more carbs we eat, we’re likely to want more .
Combined with the fact we’ve never in our history had such easy access to such a wide variety, it can be easy to lose track of how much we actually consume each day.
For these reasons I think the eating patterns many of us consider normal are in fact killing us prematurely.
How do we get these “healthy” eating recommendations under some sort of control?
Unlike protein, there is no RDA (Recommended Dietary Allowance) for carbohydrate. Recommendations for carbohydrates are based on a number of “servings” and to “eat more” if you are active .
I think most of us have absolutely no idea how easy it is to consume too much of some, and not enough of others.
So this week I wanted to give you some clear visuals on the amount of carbohydrate contained within some of our most popular choices.
Just one-third (uncooked) cup of pasta will give you over 25 grams of carbs.
Just one-quarter (uncooked) cup of rice (all varieties) smashes the 25 gram mark also.
Now who eats JUST one-quarter of a cup at one sitting??
Just one and a half slices of healthy wholewheat bread provides over 25 grams of carbs - that's not even a complete sandwich.
Now contrast the amount of vegetables you’d have to consume to obtain the same 25 grams of carbs.
If its your basic mixed veggies, you’d have to eat one kilogram!
Yep, one kilogram of most mix veg will barely provide 25-30 grams of carbohydrate.
If it’s the green stuff only, then you can eat even more!
And if we are talking salads...well, take a look at my video to see how much you’d have to eat, just to obtain 25 grams of carbohydrate.
Coaching isn't about cutting carbs or anything else. Great Nutrition Coaching is about changing what people think is normal - to a much better normal.
The Metabolic Nutrition Coaching Systems remove the guesswork and confusion. You coach a science-based, research-proven process and develop a tailored eating solution that suits every client.
Which also quickly develops your name for delivering a life-changing service that gets results.
For the first time ever we have a Special Discount on the Metabolic Nutrition Coaching Systems
The Special Discount lasts for a certain percentage of sales and then once the offer is closed, it's gone.
Get the Details on my Special Discount on the Metabolic Nutrition Systems
Now where is that salad dressing!!
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1. National Nutrition & Physical Activity Survey (NNPAS), 2011-12, published May 2014.
2. Australian Dietary Guidelines, Guide 1, page 12-20 (2013) NHMRC Ref N55
3. Schwartz J, Byrd-Bredbenner C. Portion distortion: typical portion sizes selected by young adults. J Am Diet Assoc. 2006 Sep;106(9):1412-8.
4. Dekker SW. Reconstructing human contributions to accidents: the new view on error and performance. J Safety Res. 2002 Fall;33(3):371-85.
5. Ventura T, Santander J, Torres R, Contreras AM. Neurobiologic basis of craving for carbohydrates. Nutrition. 2014 Mar;30(3):252-6.
6. National Health and Medical Research Council. A modelling system Australian Guide to Healthy Eating. Canberra: Commonwealth of Australia; 2011b.