Sometimes I read things too interesting not to share. I came across this interesting read about calories in Scientific American. It involves nuts. And backs up much of what my body has been telling me for years. To illustrate today’s read – and to celebrate what you’ll learn below – I’m sharing another recipe from my I Quit Sugar Cookbook, for those of you who don’t have all 108 in a nice easy format. Activated nuts!
Here’s why you should activate your nuts. (Yes, I laugh every time, too.)
Want the recipe? Scroll below.
Inspired to buy the rest of the cookbook? Click this button below.
But for now…some interesting stuff to chew on…
I’m anti-calorie counting. It’s just not the way to eat.
For one, it’s miserable. When I’m miserable, I eat more.
For two, the “calories in calories out” formula just doesn’t make any sense. Surely our bodies are more complex than that?
For three, I eat close to double the amount of calories an adult woman is meant to. I can tell you, I need every one of them. I don’t fit the maths. Ergo, I abort the maths.
But now I read this: the way calories are calculated is completely unreliable. This explains why I can eat a lot of high-calorie food and it really doesn’t seem to have an affect on my weight. While sugary, carby foods do.
Some factoids from the article:
* The calorie counting formula was developed over a 100 years ago. Surely things have been updated since then? No?
* Some veggies contain a lot less calories than listed on the label. Cell walls in some plants are tougher to break down than those in others. If the veggie has more of it’s cell walls broken down we take more of the calories from the guff inside. Cooking ruptures most cell walls (so cooked veggies have more calories, generally); but in very fibrous vegetables