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Egg-white Omelette with Mushrooms and Rocket

Egg-white Omelette with Mushrooms and Rocket
Serves 1

Getting as much flavour as you can into your mushroom filling allows you to do away with the yolks in this omelette – making a low-fat, high-protein breakfast of champions!

Calories per serving = 129kCal

Macros per serving

  • Fats 2g
     of which saturates       1.2g
  • Carbs 4g
     of which sugars           0.3g
  • Fibre 8g
  • Protein 1g

Ingredients

2 tsp olive oil
100g mushrooms, sliced
¼ tsp dried thyme
3 egg whites, lightly whisked
salt and white pepper
small handful rocket

Method

Heat 1 teaspoon oil in a pan and fry the sliced mushrooms until caramelised, adding the dried thyme halfway through. Season and set aside.

Wipe the pan clean and heat the second teaspoon olive oil. Season the egg whites with salt and pepper, then pour in the pan, tilting the pan to spread the mixture evenly.

Cook gently until completely cooked through, then add the mushrooms onto one side of the omelette. Top with rocket and fold the omelette in on itself. Serve immediately.


Allergens
Eggs


If you’re struggling to lose weight and need some guidance on the best nutrition for fat loss, then Olly Foster’s 12 week body transformation program can help you.

“I honestly couldn’t recommend this programme enough, it has completely changed my day-to-day life and overall happiness.” HOLLIE

“Best purchase of my entire life. I’m so happy with the physical results, but I’m even more happy about the way I feel mentally.” JUDE

Visit www.action-reaction-training.com to find out how to get in the best shape of your life.

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Grilled Prawn and Bok Choy Dinner

Grilled Prawn and Bok Choy Dinner
Serves 2

Fancy something special? Why not try grilled bok choy and prawns. Served on a bed of quinoa, we added chili, lime and delicious sesame oil to bring all the flavours together. With some fancy plating, you can make a really special night of this. If you choose to skip the quinoa, this will be great on a bed of cauliflower-rice, seasoned with garlic and parsley (or coriander) as below.

2 large bok choy, halved lengthways
4 tsp sesame oil
90g uncooked mixed seed quinoa
2 cloves garlic, peeled and finely chopped
170g uncooked king prawns, shelled
salt
small handful parsley or coriander, finely chopped
freshly squeezed lime juice
½ red chili, seeds removed and sliced
2 tsp toasted sesame seeds

Bring a wide-bottomed pan of salted water to the boil. Place the four bok choy halves into the pan, side by side, cooking until tender – but still firm enough to retain their shape. Remove with tongs and place onto a tray lined with kitchen paper, cut-side down to drain.

Heat one teaspoon sesame oil in a griddle pan, using a silicon pastry brush to ensure the pan is evenly coated. Grill the bok choy, cut side down until clear grill marks are visible. Remove and set aside to keep warm.

In the meantime, bring 300ml water to the boil and add the mixed seeds quinoa, cooking over a moderate heat until all the water has evaporated. At the same time, in a separate pan, heat the second teaspoon sesame oil and lightly fry the garlic until softened and partially caramelised. Once the quinoa has cooked, stir the cooked garlic and any pan oils into the quinoa and set aside to keep warm.

Heat the third teaspoon sesame oil (in the same pan used to cook the garlic) and fry the prawns until cooked through – this doesn’t take long, maybe 3-4 minutes. Season with salt.

To serve, stir the finely chopped parsley (or coriander) into the warm quinoa and divide between two plates. Arrange the bok choy on the plates and top with the cooked prawns. Generously squeeze the lime juice over the prawns and garnish with the sliced chilies and toasted sesame seeds.

A final drizzle of the fourth teaspoon sesame oil over the whole dish and some additional salt seasoning (if needed) will finish the dish.


Calories per serving = 348Cal

Macros per serving

  • Fats 14g
     of which saturates       2g
  • Carbs 26g
     of which sugars           5g
  • Fibre 9g
  • Protein 27g

Allergens
Sesame
Crustaceans


If you’re struggling to lose weight and need some guidance on the best nutrition for fat loss, then Olly Foster’s 12 week body transformation program can help you.

“I honestly couldn’t recommend this programme enough, it has completely changed my day-to-day life and overall happiness.” HOLLIE

“Best purchase of my entire life. I’m so happy with the physical results, but I’m even more happy about the way I feel mentally.” JUDE

Visit www.action-reaction-training.com to find out how to get in the best shape of your life.

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Curried Chicken and Mango Chili Salad

Curried Chicken and Mango Chili Salad
Serves 2

Running out of chicken salad ideas? We lightly coated our lean chicken breasts in a mild curry powder and grilled them to perfection. The bright, bold flavours of the sweet mango, acidic lime and spicy chili ‘relish’ is an ideal accompaniment. You can serve it over any salad leaves of your choice, but we love the delicate flavour of peas in pea shoots. Don’t forget the toasted almonds, they add a lovely texture.

1 TB flaked almonds
1 tsp mild curry powder
2 medium chicken breasts, skinless and deboned
salt
3 tsp roasted sesame oil
80g diced fresh mango
1 small red chili, finely chopped
1 lime, halved
½ large avocado, sliced
2 cups pea shoots
a few small mint leaves

Preheat the oven to 180°C.

Toast the flaked almonds in a hot, dry pan on the stovetop until golden. Remove and set aside.

Rub the curry powder onto the chicken breasts and season with salt. Add one teaspoon of the sesame oil into the same pan used for the almonds and colour the chicken breasts on both sides until golden. Transfer the breasts to an oven tray and place in the oven, allowing them to cook through for an additional 15-20 minutes. Remove and set aside to cool slightly before slicing.

In the meantime, combine the diced mango, chopped chili and the juice of half a lime juice in a small bowl.

Assemble the salad by lightly tossing the pea shoots in the remaining sesame oil. Divide between two plates and add the sliced avocado and sliced chicken. Top with the mango/chili mix and garnish with a scattering of the toasted almonds and some small mint leaves.

A squeeze of the remaining lime juice and salt will finish the salad perfectly.


Calories per serving = 338Cal

Macros per serving

  • Fats 20g
     of which saturates       7g
  • Carbs 3g
     of which sugars           6g
  • Fibre 3g
  • Protein 30g

Allergens
Almonds
Sesame


If you’re struggling to lose weight and need some guidance on the best nutrition for fat loss, then Olly Foster’s 12 week body transformation program can help you.

“I honestly couldn’t recommend this programme enough, it has completely changed my day-to-day life and overall happiness.” HOLLIE

“Best purchase of my entire life. I’m so happy with the physical results, but I’m even more happy about the way I feel mentally.” JUDE

Visit www.action-reaction-training.com to find out how to get in the best shape of your life.

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Shredded Chicken Lettuce Cups

Shredded Chicken Lettuce Cups
Serves 2

We love these lettuce cups because you can simply wrap them up and eat the delicious filling much like a traditional wrap. The recipe below will yield enough filling for two people, but the amount of lettuce leaves will depend on the size you have to work with. You may want to do 4 mini lettuce cups each, or two large ones each. And… if this all seems like too much effort, enjoy the filling on its own – it’s that good!

1 tsp olive oil
2 small-medium chicken breasts, skinless and deboned
1 medium carrot, peeled and cut into matchsticks
½ red pepper, seeds removed and cut into thin strips
4 spring onions, thinly sliced
small handful parsley (or coriander), finely chopped
1 ½ TB dark soy sauce
2 TB roasted sesame oil
2 TB sweet chili sauce
juice of 1 lime
4-8 iceberg lettuce leaves

Preheat the oven to 180°C.

Heat the olive oil in a pan and colour the chicken breasts on both sides until golden. Transfer the breasts to an oven tray and place in the oven, allowing them to cook through for an additional 15-20 minutes. Remove and set aside to cool slightly before using two forks to shred them.

In the meantime, combine the carrot, red pepper, spring onion and chopped parsley (or coriander) in a bowl. Add the soy sauce, sesame oil, sweet chili sauce and lime juice. Add the shredded chicken and mix well to combine.

Spoon the mixture into the lettuce cups and enjoy!

Calories per serving = 345Cal

Macros per serving

  • Fats 16g
     of which saturates       5g
  • Carbs 19g
     of which sugars           18g
  • Fibre 1g
  • Protein 29g

Allergens
Sesame
Soya
Wheat (may contain)


If you’re struggling to lose weight and need some guidance on the best nutrition for fat loss, then Olly Foster’s 12 week body transformation program can help you.

“I honestly couldn’t recommend this programme enough, it has completely changed my day-to-day life and overall happiness.” HOLLIE

“Best purchase of my entire life. I’m so happy with the physical results, but I’m even more happy about the way I feel mentally.” JUDE

Visit www.action-reaction-training.com to find out how to get in the best shape of your life.

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food pyramid

Food Pyramid – Why it’s wrong?

The Food Pyramid: Why It Might Be Ruining Your Diet

The food pyramid is a piece of nutritional guidance that the government put out in the 1970s. It’s been a big player in the way that most people eat over the past few decades, and it’s set the scene for how we talk about the “average” diet.

There’s only one problem: it’s awful advice.

Today, we’re going to take you through the food pyramid, where it comes from, what’s wrong with it, and how you can work past these out-dated ideas to improve your diet.

What is it?

The food pyramid was introduced by the government in the 1970s to provide general-guidance. It was a response to the way that nutrition culture had developed, as the 1900s saw some incredible fad diets rise and fall.

The prescriptions that the food pyramid provides are simple: carbs make up the majority of the diet, followed by fruit and vegetables, moderate amounts of dairy and fish, relatively small amounts of meat, and very little fats and sugars.

This isn’t wrong about everything, but there is a lot of misinformation there. This is because it was a system pushed by politicians, not nutritionists or other experts in the field. Clearly, this is a bad start!

What’s Wrong with it?

To start with, the food pyramid promotes dependence on simple carbohydrates which is an awful dia. Carbs aren’t bad by themselves but over-eating a carb-heavy diet is a huge risk for diabetes. Unsurprisingly, the type-2 diabetes numbers have shot up since the 1970s and its one of the top-10 killers in the U.K.

Restricting Healthy Foods, Promoting Unhealthy Foods

There are also huge problems with some of the foods that are limited – some great foods that are restricted to very few (2-3 servings). The most obvious of these are fats – even healthy ones. They may be high in calories, but healthy fats like nuts and seeds should be a big part of your diet and are great for heart health.

Beyond this, reducing the intake of dry beans, pulses, seeds, nuts, and beyond is a real problem. These are some of the healthiest carb and fat sources, but the food pyramid suggests restricting them while eating 6-11 servings of bread, cereals and pasta. This is the exact opposite of what the nutritional science says you should be doing!

So, the main problem we have is that the pyramid doesn’t really make sense. The wide base of huge carb consumption is a problem for diabetes risk, it pushes out healthy carbs and fats, and it pushes people to make poor choices about what to eat. This is, ironically, a failure at its only purpose!

One Size Fits All

Once we’re past the silly misinformation and mistakes, there’s a deeper problem to the food pyramid.

Simply put, your diet should not be the same as everyone else’s. You are an individual human being – your nutritional needs depend on everything from your age to the type of exercise you do. It’s not as simple as eating a set amount of servings of each type of nutrient.

The amount of proteins, fats, and carbs that you need are totally different to someone who runs ironman races, or an Olympic weightlifter, or a strongman. So why would you use the same diet template as everyone else?

The idea behind this food pyramid simply doesn’t make sense. You don’t need to eat a ridiculous pyramid of foods – you need a diet that responds to your individual needs and provides the nutrition to recovery and improve your physique/training. One size doesn’t fit all when it comes to food.

What Should you Be Doing Instead?

To start with, you need a diet that is moulded to the type of exercise you’re performing, the goals you have, and the foods you like. You need a diet that fits you, that you’ll be able to stick with, and that brings real results. The food pyramid doesn’t do this: it’s not enough guidance to be a diet, and it doesn’t consider that you’re a unique individual.

An effective diet also prioritises healthy fats and carbs. Instead of the nutrient-devoid white bread and cereals diet that the pyramid suggests. Pulses, beans, nuts, seeds, fish, veggies and fruits should make up the majority of your diet. These are the best sources of both carbs and fats.

You also need to be able to adjust a diet on the fly according to your time commitments, when you’re exercising, and what foods you like. This isn’t talked about as much, but it’s a key part of changing your behaviours and developing good food-habits.

Closing Remarks: Lessons from the Food Pyramid

The first lesson from the food pyramid is that you probably shouldn’t let politicians tell you what you should be eating. There’s a lot of money and politics in food and agriculture – politicians aren’t going to be an objective source or educated on nutrition science.

If you want nutritional advice, talk to an expert, not a government bureaucrat. You also need to match your nutritional needs to your personal biology and the exercise/activity/lifestyle you’re living. That’s the role of a coach, nutritionist or trainer, and it’s why we spend so much time trying to educate you on these areas.

Finally, work with someone who cares about your goals rather than pushing an agenda. What we do here at Action-Reaction is develop training and exercise plans that work together to produce health, fitness, and physique changes. This is what nutrition is about.

If you want to discuss your needs, or get further guidance on nutrition/exercise, get in touch. We love hearing from you and are happy to respond to any queries with expert, professional advice!

Olly.
 
COMMENTS:
If you’ve anything you’d like to say about this topic then I’d love to hear it, please post your comments in the feed below…
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Would you like to learn how to eat your way to healthier lifestyle for just £24?

Start my 4 week trial today for just £24 with no onward commitment.  I’ll give you your money back if you don’t see or feel a change during the trial.

For more details or to sign up for the trial today click buy now link below…

“I honestly couldn’t recommend this programme enough, it has completely changed my day-to-day life and overall happiness.” HOLLIE

“Best purchase of my entire life. I’m so happy with the physical results, but I’m even more happy about the way I feel mentally.” JUDE

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Summer Rolls

A lovely, fresh option just before we bid farewell to summer here in the UK. These summer rolls (which are 0.2g saturated fats per serving!) are dead-easy to make and involve just gathering the ingredients before assembling. If you can source Thai basil, that would be a great addition to the herbs. These also make a great appetizer spread if you have guests coming over – simply trim the rice paper into smaller squares (before softening) to make a double batch of bite-size rolls. For those watching their carbs, reduce the amount of honey in the dipping sauce or simply dunk into a good-quality soy sauce.

Makes 6

Calories per serving (3 rolls including dipping sauce) = 313Cal

Macros per serving (3 rolls – including dipping sauce)

  • Fats 5g
     of which saturates       0.2g
  • Carbs 49g
     of which sugars           22g
  • Fibre 7g
  • Protein 23g

Ingredients

2 TB honey
3 TB soy sauce
3 TB rice vinegar
½ diced red chilli (optional)
6 sheets rice paper (approx. 10g each)
30 cooked peeled King prawns
handful coriander leaves
handful mint leaves
handful mung bean sprouts, rinsed well
1 cucumber, peeled, seeds removed and cut into thin batons

Method:

Whisk the honey, soy sauce and vinegar together. Add finely diced chili, if you like the dipping sauce to have a bit of a bite. If it feels a little too ‘thick’, add a very small dash of hot water. Set aside.

Lay out all the ingredients as you need to roll them quickly.

Have a bowl of warm water ready, large enough to dip the rice paper sheets into.

To roll, follow the instructions on the packet of rice paper: It usually states to dip the rice paper sheets (one at a time) into the warm water for 5 seconds, then remove quickly and lay out on a plate. Place the prawns (5 on each), coriander leaves, mint leaves, sprouts and cucumber batons along the bottom of the rice paper and tuck in the sides. Roll up in much the same way you would a wrap. Set aside and repeat the process with the remaining 5 rolls.

Dip into the dressing before each bite and enjoy!

Allergens

Wheat
Crustaceans
Soya
Sulphites (may contain)


If you’re struggling to lose weight and need some guidance on the best nutrition for fat loss, then Olly Foster’s 12 week body transformation program can help you.

“I honestly couldn’t recommend this programme enough, it has completely changed my day-to-day life and overall happiness.” HOLLIE

“Best purchase of my entire life. I’m so happy with the physical results, but I’m even more happy about the way I feel mentally.” JUDE

Visit www.action-reaction-training.com to find out how to get in the best shape of your life.

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Mackerel and Fennel Salad

An easy Mackerel and Fennel Salad that doesn’t involve the usual ingredients. The anise/liquorice flavour of the raw fennel works well with the smokiness of the mackerel, but the unlikely star of the show has to be the red onion that gets quick-pickled in red wine vinegar for 10 minutes. While our picture looks very posh – you really should toss it all together before tucking in!

Serves 2

Calories per serving = 389Cal

Macros per serving

  • Fats 32g
     of which saturates       1g
  • Carbs 7g
     of which sugars           2.2g
  • Protein 21g

Ingredients

¼ small red onion
1 TB red wine vinegar
1 small fennel bulb
squeeze fresh lemon
2 cups mixed salad leaves
1 ½ TB olive oil
salt and freshly ground black pepper
2 fillets smoked mackerel

Method:

Slice the red onion as thinly as possible and place into a small bowl. Cover with the red wine vinegar and set aside for 10 minutes.

(Carefully) use a mandolin to thinly slice the fennel, reserving the fronds for garnish. Squeeze lemon juice over the fennel.

Place the salad leaves into a bowl and drizzle over the olive oil. Season with salt and freshly ground black pepper and toss well to evenly coat.

Divide the dressed salad between two plates and add the fennel. Remove the skin from the mackerel fillets and break up over the salad. Add the pickled red onions and garnish with any fronds from the fennel bulb. Lush!

Allergens

Fish
Sulphites


If you’re struggling to lose weight and need some guidance on the best nutrition for fat loss, then Olly Foster’s 12 week body transformation program can help you.

“I honestly couldn’t recommend this programme enough, it has completely changed my day-to-day life and overall happiness.” HOLLIE

“Best purchase of my entire life. I’m so happy with the physical results, but I’m even more happy about the way I feel mentally.” JUDE

Visit www.action-reaction-training.com to find out how to get in the best shape of your life.

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Weight loss foods

What are weight loss foods?

Can you eat foods that help you lose weight (weight loss foods)?  Well yes, and we all know what these are: wholefoods, being fresh vegetables and lean meats, however there’s a bit more to it then that.

In order to lose weight / drop body fat an individual needs to be in a calorific deficit, there are no two ways about it.

Macros (protein/fats/carbs) need to be set and can be adjusted accordingly in order to elicit a better response whether physical or mental. However once you have all these set in place you need to allow for some flexibility when it comes to food choices. Long gone are the days of chicken, broccoli and rice!

Now I’m not here to say that you should use a “if it fits your macros” approach, but I do believe that a combination of the two is the best method when creating a healthy sustainable fat loss plan.

Allowing yourself to include foods that you truly enjoy will show you that there is no need to be so restrictive in order to be successful. You do not need to suffer endlessly by removing all pleasure and joy.

However it is important to understand the calories you are consuming as most people (especially on the weekend) consume a significantly higher amounts of calories than they realise, which could stall their weight loss goals.

How to track your food intake?

MFPLogo copy

The easiest and most simple way you can track your intake is to use a free app like myfitnesspal.

Try this for a week, which will give you a good idea of how many calories you are really consuming and what your macro breakdown percentage is. Knowing this information is vital when comes to making changes to your physique.

If this confuses you then don’t despair. I can help.

My ART 12 week body transformation program has been designed to educate you on all things nutrition. This is not a one stop shop where you are left to do it all by yourself. By using my process you will begin to understand effective nutrition, applying what diet works best for you and how you can plan and prepare it based on YOUR lifestyle.

Isn’t it about time you started achieving the results you deserve?

Olly.
 
COMMENTS:
If you’ve anything you’d like to say about this topic then I’d love to hear it, please post your comments in the feed below…
………………………………………………………………..

Would you like to learn how to eat your way to healthier lifestyle for just £24?

Start my 4 week trial today for just £24 with no onward commitment.  I’ll give you your money back if you don’t see or feel a change during the trial.

For more details or to sign up for the trial today click buy now link below…

“I honestly couldn’t recommend this programme enough, it has completely changed my day-to-day life and overall happiness.” HOLLIE

“Best purchase of my entire life. I’m so happy with the physical results, but I’m even more happy about the way I feel mentally.” JUDE

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Quick Seafood Stew

A zingy, tomato-based seafood stew packed with little bursts of flavour from the capers, olives and infused lemon. This weeknight dinner (which is low in fats and carbs) can easily be whipped up in less than 30 minutes. We used salmon, but any fish will work well. Don’t omit the garnish of chopped parsley at the end – it adds freshness and flavour to the overall dish.

Serves 2

Calories per serving = 475Cal

Macros per serving

  • Fats 21g
     of which saturates       4g
  • Carbs 22g
     of which sugars           12g
  • Protein 46g

Ingredients

For the cauliflower mash
400g cauliflower florets
salt and white pepper

For the seafood ‘stew’

¾ tin chopped tomatoes
1 TB capers, drained
½ lemon, sliced thinly
2 fillets salmon (approx. 150g each)
75g cooked mussels, thawed if using frozen
6-8 pitted black olives, sliced
chopped parsley, to garnish

Method:

For the mash, boil the cauliflower florets in salted water until tender. Drain and mash well. Season with salt and white pepper and mix well to combine. Set aside to keep warm.

At the same time, heat the chopped tomatoes in a medium size along with the slices of lemon and the capers. Cook over moderate heat for 10-12 minutes until the mixture thickens and cooks down. Place the fillets of salmon into the tomato mixture and cover the pan with a lid. Cook for 10-12 minutes (this should be enough time to cook the salmon), then stir in the mussels and olives to warm through.

Serve the salmon and sauce over the cauliflower mash and garnish with chopped parsley.

Allergens

Fish
Molluscs


If you are struggling to lose weight and need some guidance on the best nutrition for fat loss, then Olly Foster’s 12 week body transformation program can help you.

“I honestly couldn’t recommend this programme enough, it has completely changed my day-to-day life and overall happiness.” HOLLIE

“Best purchase of my entire life. I’m so happy with the physical results, but I’m even more happy about the way I feel mentally.” JUDE

Visit www.action-reaction-training.com to find out how to get in the best shape of your life.

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How to be healthy?

Would you like to learn how to be healthy for just £24?

Start my 4 week trial today for just £24 with no onward commitment.  I’ll give you your money back if you don’t see or feel a change during the trial.

For more details or to sign up for the trial today click buy now link below…

We now live in an age where we are constantly bombarded with information on how to be healthy?  This information is mostly unregulated and can come from anyone who has access to the internet, more often than not from idiots who create fad diets such as ‘The Cotton Ball Diet”  WTF!!!  I’ll leave that one to your imagination.

Because of the mass of confusing information out there many people turn to the Government for advice, as surely the information provided by the people at the top is good advice backed by scientific research?

Erm…. Sadly NO.

When it comes to information on how to be healthy, the government, food companies and even qualified so called nutritionists are feeding you lies and bull shit. These big companies care about making a profit and will play on your emotions to get you buying into their myths so that you buy their products even if they are bad for your health.

But fear not!

I’m here to quash these lies as it could be these beliefs that are holding you back from getting that dream body.

10 lies the Government and food industries

are feeding you…

1) A calorie is a calorie

Many people say that the only important thing you need to think about in order to create weight loss is calories in versus calories out. So if you eat fewer calories than you burn then you will lose weight due to the law of thermodynamics.
Now essentially this theory is true, however I’m here to tell you that the quality of your calories matter. This is because different foods go through different metabolic pathways in the body and elicit different responses based on its quality. If you think that eating 1000 cals of processed junk compared to eating a 1000 cals of whole foods makes no difference then I’m sorry, you will never achieve successful healthy fat loss.

2) Saturated fat is unhealthy

For years now we have been told that in order to be healthy we must avoid saturated fat as it can increase the risk of heart disease.

This has been one of the pillars of mainstream nutritional advice that we have been plagued with for far too long.

Recent studies prove that saturated fat is harmless and has nothing to do with heart disease, and in actual fact consuming it raises good cholesterol (hdl) and changes the “bad” cholesterol to a benign subtype.

So there is no reason to avoid full fat butter or coconut oil. If it’s a natural fat then it’s a good fat.  This is how to be healthy.

3) Eating too much protein is bad for you

For some reason many of us believe that eating too much protein can damage your bones and increase the strain on the kidneys which can contribute to kidney failure. I don’t know where this came from but I do know GP’s still spout this crap even today.

What I can tell you is that if you eat protein regularly in relatively high portions it will actually increase bone density. Those with kidneys disorders are asked to reduce their protein intake but how many of us actually suffer from this condition?

More protein in the diet will increase lean muscle mass, reduce body fat which increases your body’s thermodynamics, and will lower the risk of diseases like cardiovascular disease.

4) Too much red meat is bad for you

We’ve been eating red meat for thousands of years and now suddenly it’s being blamed for heart disease, diabetes and even cancer. There is no study out there that proves the validity of these claims. However like most processed foods, the quality of the meat can have an effect.

Unprocessed red meat is perfectly fine if cooked correctly and consumed in moderation. Cheap processed red meat however can lead to issues.

As with any foods these days, quality does matter, and unfortunately price represents quality.

The bottom line here is that red meat is incredibly nutritious. It is loaded with vitamins, minerals, quality proteins, and healthy natural fats that are important for the body and brain. So if you want to eat red meat 3, 4, 5 times a week you can do so, as long as you don’t overcook it (burn it), and the meat is unprocessed.

5) Follow the pyramid diet for optimal health

The pyramid diet was originally published in the 70’s and specifies that you should follow a high carb, low fat diet.

This recommendation made by politicians (not nutritionists) has since been debunked and ironically the obesity epidemic began when the system was promoted.

Everybody responds differently based on different set Marco percentages and although this may work for a few, in my experience this isn’t optimal for most. The results from my 12 Week Body Transformations are proof of that from both a physical and mental perspective.

6) Fat makes you fat

This is an old school theory that has only really within the last 10 years been proven to be untrue. On paper it does make sense that eating more fat will make you fat as there are more calories per gram of fat than that of the other macro nutrients protein and carbohydrate. Fat based foods are therefore much more calorie dense meaning it is very easy to overeat your required calorific intake needed for your daily activity rate.

However on the flip side of the above, higher fat diets with a lower carb intake are much more successful when seeking fat loss, as long as you can still control your calorific intake. So the take home message here is that more fat won’t make you fat but will actually aid in fat loss.

7) You shouldn’t eat carbs at night time

“You can’t consume carbohydrates at night or you will store fat!”

You will have heard or have been told this theory at some point no, right?

It’s crazy how much it is still used or preached out in the fitness world today. The reason behind this is because most people who recommend limiting carbs at night do so because they believe your metabolic rate decreases at night therefore those consumed and unused carbohydrates will be stored as fat instantly.

This idea that you should avoid carbs at night because your metabolism slows down has been proven to be an invalid theory. Research now actually shows that not only does your metabolism NOT slow down, its actually no different to your resting rate during the day, plus if you exercise it’s actually shown to increase your sleeping metabolism significantly.

Also if you do have difficulty sleeping, including a carbohydrate source in your last meal of the day can activate certain chemicals in your brain that relax you, signaling sleep and encouraging a better nights recovery.

8) Low fat, fat free or low carb is a healthy alternative

Low fat, fat free or low carb diets are extremely popular these days and food manufacturers have cottoned onto this and started mass producing products to serve the public need for them. However all of these products are far from healthy and in order to be the product they claim to be, ingredients have been removed and replaced with unnatural chemicals that the body just doesn’t know how to utilise. You just have to look at the ingredients list to see it contains no real food at all, they are highly processed. The take home message here is to avoid these options as they do more harm than good, they are not healthy. When you see low fat, fat free or low carb think “chemical shit storm”.

9) Gluten free is healthy

Eating a gluten free diet is extremely trendy these days and to be honest most people when questioned about it have no idea what gluten even is.

If you have a known gluten intolerance then I’m in total support of you opting for a gluten free diet, but please bear in mind that just because the product is gluten free it doesn’t make it healthy. I have had clients on several occasions try to justify eating biscuits or cakes or similar because they were gluten free. However most of these foods are usually made from highly refined, high glycemic starches like corn starch, potato starch, tapioca starch and may also be loaded with sugar.

Dropping gluten should mean replacing it for real food, not highly processed foods that as a general rule of thumb we should be avoiding.

10) Eating 6 smaller meals a day will boost your metabolism, increasing fat / weight loss.

This is probably the biggest myth and misconception that I still hear day in day out. Let’s think about it for a second, do you really think your metabolism accelerates based on a meal to meal frequency basis? I don’t think so. This has been proven time and time again to be a complete myth, but here’s the catch.

Eating smaller meals more often can actually help you lose weight but not by speeding up your metabolism, but by increasing thermogenesis.

So how does it work?

By eating more often, generally with protein and fibrous veg servings with every meal, will help curb cravings and will keep you fuller for longer which will help stabilise blood sugar levels which reduced the desire to binge eating or snacking.

So if you want to eat 3/4/5/6+ meals a day then you can, do what works for you but don’t do it for the wrong reasons.

The take home message is this: Food manufacturers don’t truly care about your health they only really care about profit. The government and many qualified nutritionists know very little when it comes to real nutrition. Avoid fad diets, avoid heavily processed foods and always try to eat real, natural food as much as possible. Real food doesn’t need an ingredients list, real food ‘is’ the ingredient. 

Olly

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