Comments on: Will I Get Fat Eating Fat?

By: onebusymama

onebusymama — Fri, 19 Jun 2009 19:18:22 +0000

Well, you all ready know I’m not concerned with fat haha

What about using Stevia to make your lemonade? I would think that would be a great compromise. No carbs (that I’m aware of), we use it to sweeten some things here.

By: Ed Bruske

Ed Bruske — Thu, 28 May 2009 10:42:52 +0000

Pat, I am truly honored. My favorite lemonade involves making a simple sugar with thyme, and finishing with vodka. But since I am no longer eating sugar (carbs), you’d have to make a conversion to Splenda.

By: patpaquette

patpaquette — Thu, 28 May 2009 04:37:03 +0000

Well, now, Ed, would you have a recipe for low-carb lemonade? Because we have nominated you for a Lemonade Award. I have no idea how this thing got started, but someone nominated our site, and part of the deal is that you have to pass it on to ten others. The "rules" for the award are on our site. Since we are an astrology site, most of our recommendations were for that topic, but I am a big proponent of slow food (I lived in France for eight years, knew not only where the goat cheese came from but what the goats had been eating and where) and so wanted to nominate a slow food blog. Yours is really special and so informative! I can't get over that bunless burger recipe.

By: Ed Bruske

Ed Bruske — Wed, 27 May 2009 21:44:16 +0000

Valerie, fiber falls into the carbohydrate column, but because it is considered indigetstable, you can substract it from the “total” carbs, leaving something called “net” carbs. Thus, if you were eating a carrot salad that had 15 grams of carbs, three of which were listed as “fiber,” your “net” carb value would be 12 carbs. Whole grain rice, for instance, has more fiber than polished white rice,lso it’s “net” carb value is lower. But the difference isn’t that great. Both convert into a lot of sugar once you eat them.

Your omelet could be considered “high fat” depending on how big and omelet, how much cheese. But more important would be your total fat consumption for the day (saturated or otherwise) as well as your carb consumption. Oh, and if the omelet is made with pastured eggs, you are likely getting a nice dose of omega-3 fats with that.

By: valerierose

valerierose — Wed, 27 May 2009 21:21:42 +0000

This is interesting. I have to listen to the lecture, but the first question that comes to my mind is: what role does fiber play? I’m not really on the anti-carb bandwagon, just on the carbs-shouldn’t-be-most-of-your-diet bandwagon.

Last night I had a cheese omelette and salad with balsamic vinaigrette for dinner. A lot of people I know would consider that a “fattening” dinner, but I don’t!

By: Ed Bruske

Ed Bruske — Wed, 27 May 2009 18:22:28 +0000

Amelia, I’m sure it’s no coincidence at all that so many of the foods we love to eat are loaded with fat and sugar. They taste so good! Unfortunately, for many of they are also quite dangerous. And the process of insulin resistance (really, carbohydrate abuse) begins in childhood. I thought of that this morning as I watched a little 5-year-old girl devouring a gigantic chocolate muffin at my daughter’s school. On the subject of chocolate, I think you are correct. The benefits are from bitter chocolate, not dark chocolate. Choose a bitter chocolate with the highest cocoa butter content you can find. But enjoy in small doses.

By: Amelia

Amelia — Wed, 27 May 2009 17:42:43 +0000

Hmm. Too bad so many of the tastiest foods are basically fat mixed with sugar or starch!

I suppose the *ratio* of fat to carbs must make some difference, right? If one is not going to give up sweets entirely, for instance, then perhaps items that are *relatively* lower in sugar are a better option. I’m thinking of maybe a really dark chocolate, where the high percentage of cocoa solids leaves not much room for sugar. I like my chocolate verging on bitter anyway…