These myths can be dangerous, misleading, and don’t only apply to diabetes, but general health.
So it’s pretty well established these days, that we require food to survive. Some other things too, such as water, sunlight etc. But let’s focus on food first, as it’s super important.
Educated people, have broken down food into different categories. And we know we all of them.
- Essential vitamins, minerals, amino acids etc.
With diabetes, almost without exception, you’ll hear people talk about ‘low carb’ or ‘high protein’ or ‘low fat’ as being the answer to a good diet, or weight loss, or blood sugar management, insulin reduction. I’ve watched countless videos by highly credible health professionals, regulatory bodies, nutritional experts – and one thing that is almost completely missing – is the simple fact that people don’t differentiate between:
- Good protein and bad protein
- Good fat and bad fat
- Good carbohydrate and bad carbohydrate
- Good micro-nutrients and bad micro-nutrients
Additionally – simply the amount can turn a good food into a bad food – too much can be dangerous to your health. And of course not enough is a deficiency, which can be just as dangerous.
And this is where I think the mainstream food industry has gone wrong. Much of the popular and commercially promoted food these days, has the wrong kind of carbohydrate, the wrong kind of fats, and the wrong kind of protein, as well as either missing or deficient micro-nutrients.
In summary – what we can say, is that a healthy balanced diet – as we all know – is the secret to good nutrition. But it’s how we define ‘healthy and balanced’ that matters. And the Food &Drug Administration – is getting it all wrong. So wrong in fact, that I am convinced that someone soon will successfully sue the FDA for negligence causing serious ill health or death.
We need all food groups. But we need them in the right way, in the right amounts, and right combinations. The more a natural food is refined – typically the less good it is for you. because the refining process often removes the ‘balance’ of fiber, nutrients, bacteria, water from food – and adds synthetic chemicals to artificially add colour, and extend shelf life, and also ads fat salt and sugar to create the addictive taste.