Guest Post by Karl Denninger
The medical industry doesn’t want you to read this.
Nor does the food industry.
But you should read it, and let it sink in.
There is a lot of BeeEss flying around about low-carb eating. Here are some common myths and truths related to this lifestyle.
- Myth: It’s a “fad diet.” Eating low-carb is a lifestyle, not a diet and it is not a fad. In fact humans, prior to the discovery of high-density agriculture, almost-exclusively ate in this fashion. A “fad” is an unproved and new way of doing something without examination as to validity. It is in fact the modern mania with vegetable oils, nearly none of which exist in nature, along with other highly processed foods such as cereals and sugar-laden things, driven by literal billions of advertising dollars, that is the fad. Nobody spends a billion dollars advertising broccoli crowns on TeeVee!
- Myth: Low-carb eating means not eating vegetables and fruits. Nonsense. For nearly everyone who decides to eat low-carb their consumption of vegetables greatly increases, especially when it comes to green vegetables. There is no restriction whatsoever in the consumption of things such as spinach, broccoli, brussels sprouts, cucumbers and its soaked-in-vinegar friend the dill pickle, various forms of peppers and similar. Small, nutrient-dense fruits and berries, along with nuts, are also compatible in amounts comparable to that which would be found “in season” naturally.