Fat Adapting in a Carb Loading World – Part 4

So, here is the ultimate question I’m sure many of you would love to have an answer to. If I’m not eating any grains, or processed foods, or sugar, then where am I getting my carbohydrates from?

This may come as a surprise to many, but believe it or not, from vegetables!

Yes! Good ol’ produce has carbs galore. Some types, of course, have more than others.

And the best thing about carbs from natural sources is that invariably, they are accompanied by natural fiber. This is the fiber you are supposed to be eating. Not the kind that you get from a jar or a plastic dispenser. Natural fiber comes from plant foods. It helps with digestion, blood sugar control, and lowering cholesterol levels. Since it helps with blood sugar control, the carbohydrates from the vegetables are basically negated by the natural fiber content of the vegetables. This is a huge win win situation for anyone watching their blood sugar. And this is why straight carbs without the fiber is so dangerous. It spikes that blood sugar, and there is nothing in the body to control it, other than your pancreas. Work that organ too much, and suddenly you are diabetic.

Carbohydrates in Common Vegetables

Carbohydrates in Common Vegetables

I eat lots of veggies everyday. My goal at every meal is to get a little veggie, a little protein and a little more fat than the two combined. Maybe two eggs, with a handful of spinach, and a half an avocado. Or, a cup of salad greens, a 2-3 serving of salmon, and 3 Tbls. of full fat Blue Cheese dressing or equivalent. Or, a cup of cooked broccoli with my favorite cheese and butter with a few shrimp tossed in. It is really quite simple. And you will find that if you don’t cheat yourself of the butter, full fat dressings, or Olive Oil, you become better satiated. This means you don’t get hungry. No, you don’t feel completley full when you eat either. This helps with your energy level throughout the day. Your body is working on digesting those three ingredients at the same time – protein, fiber rich carbs, and fat – it doesn’t shut down from a blood sugar high.

Intake of Carbohydrates Then and Now

Intake of Carbohydrates Then and Now

Let’s go back again…this time 10,000 years back. There were these primitive beings. They had no processed foods, no refrigerators, no corn, no wheat, no tropical fruits. What they had were nuts, berries, leafy vegetation and wild animals. In order to eat the animals, they had to hunt them and kill them. The animals they hunted were mainly leafy vegetation eaters. Sure, those animals had explosive power because they ate fiber rich carbs and berrries. But soon, after a few miles, they exhausted. They didn’t have an adequate diet for endurance escape tactics. The primates, on the other hand, ate meat that was loaded with natural fats. In fact, they ate the organ meats and the fatty pieces first, giving the leanest cuts to their domesticated dogs.


They also knew where all the flavor was. And they knew what gave them strength. And they knew what gave them endurance. Yes, they had to run a long time to chase down that antelope, but, eventually, they had more stamina than the beast…and were successful in the hunt. And the process repeated itself.

I listen to podcasts regularly, and one line that really stopped me in my tracks was this.

“There is something innately wrong with the food pyramid. Carbohydrates are at the top of the list yet there is nothing in the body that requires carbohydrates to function. The brain and blood need fat, the muscles, skin and bones need protein. But nothing…NOTHING…needs a carbohydrate. There is nothing nutritional in a processed carbohydrate. That is why many of them are “fortified”. Because there is nothing good in that processed food for the body…yet we are told to eat more those carbohydrates than anything.”

And this is why we have an obesity epidemic, folks.

Which Carbs I Eat

Which Carbs I Eat

So there is my list. And I swear by it.

But we still haven’t touched on the cons of being fat adapted? Are there any?

Stay tuned for Part 5 of Fat Adapting in a Carb Loading World.

Go back to Part 3 of Fat Adapting in a Carb Loading World.

And now for my disclaimer: I am NOT a doctor. I am NOT a nutritionist. I am an athlete and a runner. And I like to look good and feel good. All of this information in these blog posts comes from my own personal experiences. It has worked for me. Consult your own physician before attempting any major life changes. Educate yourself first and foremost.

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One Response to Fat Adapting in a Carb Loading World – Part 4

  1. This has been a fascinating read so far!

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