Fasting...is it really necessary?

Mar 01, 2018

Do you have excess energy (fat) sitting around your waistline?

If so, read on.

There are three ways to use up this excess energy:

  1. Diet
  2. Exercise
  3. Fasting 

ALL of these work, however, fasting is fast becoming the way to go.

Here's Why...

We were born to move, make no mistake about that, the problem is that we have created a lifestyle that requires very little movement – so we added diets and gyms to our lifestyle choices, makes sense, right? 

But consider these 3 questions:

  1. Are you happy with your results?
  2. Do you always find time for exercise?
  3. Can you sustain it?

When it comes to living a healthy lifestyle we often talk about a balanced lifestyle: using common terms like work/life balance, and balanced diet.

However what's rarely mentioned is: fasting is the natural balance to feasting, problem is we’ve created a food system that’s made us lose touch with our natural instincts. 

Today, many of us can’t go more than 4 hours without food, and...

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The Best Carbs for Weight Loss

Jan 01, 2018

When it comes to weight loss carbohydrates generally get a bad rap...

Primarily because carbohydrates stimulate insulin...aka the hunger hormone, that blocks fat burning, and encourages fat storage!

However, there seems to be great confusion over the THREE different types of carbohydrates that can be found in our diet, namely:

• Sugar
• Starch
• Fibre

Sugars are simple carbs made up of only one or two molecules combined, and are quickly absorbed in the blood stream.

Starch and fibre are made up of at least three sugar molecules making them complex carbs, which take longer to digest, resulting in feeling fuller for longer.

Lets break this down further…

Most of the carbohydrates in our diet are starches, however, not all of the starch we eat gets digested. Some passes through the digestive tract unchanged. This is known as resistant starch, in other words it is resistant to digestion.

Bingo!

Successful dieters are those that chose resistant starches because they...

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