Body fat part 1: An introduction
Body fat. The words can send otherwise rational women into fits of paranoia and hushed, ashamed discussion of their failures.
In this article, I bust out the F-word and explain how fat works.
The cottage cheese page
Many weightlifters badmouth cottage cheese, whining that it tastes bad and can’t be used in any recipes. I henceforth declare them crybabies. To overlook cottage cheese is to do without a great source of lean protein and a versatile food.
Thus, I have made it my mission to convert the heathen.
The carb myth part 3: Low carb vs lower carb
Are carbs all-or-nothing? Do you have to give up bread for all eternity just to see your abs? Well, you could, if you wanted. Or you could find a carb intake strategy that works for you. Here are some options.
The carb myth part 2: It’s the calories, stupid
In the first part of this series, The Carb Myth Part I, I pointed out that people often replaced the fat in their food with carbs, primarily in the form of refined sugar. I also stressed that controlling carb intake was critical to ensuring successful fat loss and appetite management. I’d like to expand on this a little bit because currently, the low-carb mania is echoing the stupidity of the low-fat mania ten years ago.
The bottom line: refined carbs—processed sugars and simple starches—are still bad for you.
The carb myth part 1: Why “fat-free” can still make you fat
Ah, the 1980s and early 1990s, the era of ultra-low-fat diets. We were told that we could eat anything we want, as long as it didn’t have fat in it. Calories were irrelevant! Just purge the fat and you can eat everything with impunity! I don’t know about you folks, but I chowed down a whole lot of plain rice and brownies made with applesauce. Well, at the end of it all in early 1997, I was still overweight. Desperately, I tried to purge every last living fat molecule from my life. And through it all, I happily scarfed “fat-free” treats: Snackwells, hard candies, Jello, gelatos and sorbets, fat-free salad dressings with a weird chemical aftertaste… Are you doing the math by now, dear reader? It wasn’t the fat in my diet that was the problem, it was the carbohydrate intake. In other words, I had replaced some negligible fat calories with tons of sugar and starch calories.
Some comments on the current state of sports nutrition products
Food is generally regarded by bodybuilders not as an experience of organic and sensual enjoyment, but as fuel or a substance which contributes to the achievement of a particular physical goal. Bodyfat, in “fitness culture”, is the physical manifestation of overindulgence. Eating, for many people in this culture, is something to be brought under control, and to be done within a clearly defined regimen of bodily discipline.
Enjoyment of food and control of the body are thought to be incompatible; after all, who gets brown rice and lentil cravings? Thus, if the pleasure of eating is antithetical to control of the body, it stands to reason that foods deemed appropriate for “health” goals must be-symbolically or actually-separate from those kinds of foods which are enjoyable.
Grains! Graaaaainnss!!
Take thou also unto thee wheat, and barley, and beans, and lentils, and millet, and fitches, and put them in one vessel, and make thee bread thereof… –Ezekiel 4:9
Hey, those Old Testament chefs were on to something.
Fat
Fat has become an obsession in North American society. As a society, we revile fat people, we eat too much fat but profess adherence to low-fat diets, we say some fats are bad but others are good (and this designation changes regularly), and we buy products that are fake fat or supposed to absorb fat (or suck the fat out of our bodies… as if). Many people, especially women, fear and avoid all fat in hopes of staying slim. In other words, we don’t have a clue about fat. There is so much confusion about fat that I could write 32 volumes of the Encyclopedia Fatannica about it.
Consider this your helpful Hitchhikers’ Guide to the Fat Galaxy. And, just like Douglas Adams’ Hitchhiker’s Guide to the Galaxy, the words “DON’T PANIC” are written on the front.
How to eat more fruits and veggies
Hopefully I’ve convinced you that fruits and veggies, aka F/V, are good for you. They contain valuable vitamins and hundreds of other chemical compounds, as well as soluble and insoluble fibre. Also, they taste good! When I meet people who say that they don’t like F/V, it usually means that a) they have only tried a limited range and/or b) they don’t know how to cook them properly.
