Calories Don’t Always Count

Food is so much more than just the amount of energy it contains. Food has a chemical makeup and each one of the molecules has a potential for being a building block. And also some of them interact directly with our DNA and instruct our cells on what to do next.

Like if they would divide, for example, or if it’s time for a cell to, cells can commit a kind of suicide where they just sort of shut themselves down and disappear when they feel that they are no longer needed for that tissue and that’s what we want for our fat cells to do.  We also want cancer, pre-cancerous cells to do this and so the first inkling that we had as to the power of different compounds in our foods to do this was between omega 3 and omega 6.

There is a book called “The Omega Diet” where Jo Robinson goes more in depth about this. But the book talks about a study between omega 3 versus omega 6 and how it affected cancer cells.  During the experiment, they looked at two different like piles of cells on a slide.  One had been fed omega 3 and that cancer tumor cell, the pile of cells was smaller and one had been fed omega 6 and that one was much bigger and so this is the information.  chia-2119771__480

So there are no more calories in omega 3 fats versus omega 6 fats. They’re equal or roughly equal, but the main difference is how they interact with our enzymes in our cells, in our DNA, and so this applies to every nutrient.

And there is so much more to it but it’s a ridiculous oversimplification when we just talk about calories and the whole calories in, calories out a model and just restrict your calories, and “poof” automatically you’re gonna lose weight very easily.  And calories do matter, they are important, but what’s more important is the information in your food that controls everything about even your appetites and your cravings.

It’s amazing how much of a difference they can make when they’re so similar. In the book it talks about essential fatty acids, omega 3 and omega 6, are nearly identical to the chemist who draws them on their chalkboards but to ourselves, they are as opposite as night and day.

And the take away from this guy, Robinson is the fatty acid imbalances that might have set itself up for cancer, he basically says we need to eat more omega 3s from good sources like plants. Which people just don’t eat as much of anymore compared to corn and soy, and animals that are fed corn and soy, and all the vegetable oils on the package on food store shelves and in restaurants even.
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So I mean it’s simple on a surface level. I think that if you’re eating 2000 calories a day of plants you can stay lean whereas your friend who’s eating whatever healthy packaged food from the grocery store that’s got vegetable oil and cane sugar as a primary ingredients, they’re using the same number of calories but they’re still having weight issues and a whole host of other issues as well.

I mean it all makes sense but it’s just, it’s so hard for a lot of people to wrap their heads around it still which I find is a real head-scratcher personally.

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There are so many other very important variables. And some we understand and some of which we don’t.

Which is why it’s important to go back doing what we used to do before the government started telling us to avoid saturated fat, cholesterol, and all this nonsense.

Overall,

it comes down to looking at calories in general, and this kind of returns to a calorie isn’t just a calorie deal, but a big, big part of your body’s ability to be able to take calories and use them.

 

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