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Everywhere I go, people are asking the same question, "What should I eat?" I figured it's time to talk about just that. Come with me and we'll walk this road together.

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Good, the Bad & the Ugly

 Posts 

Every Monday

Sweet Revenge

 

Last week’s Kilr Blog, “Boiling of the Frog,” was about changing food habits gradually. No one wants a mutiny, especially if you’ve got big teenage kids! They can be mean eating machines…

 

You’re here so you must be serious or at the least, curious about getting your food gig right, huh? Perhaps you’ve seen the movies Hungry for Change, Food Matters, or Fed Up. Your eyes are open, what are you going to do now?

 

You could just throw out all the stuff you know you wouldn’t find in your great-grandmother’s kitchen. But then you’d be asking, “What am I going to eat?!”

 

As I suggested in the last Kilr blog, get yourself 1 or 2 cookbooks that are pretty close to what you’re eating now (see below). Don’t do anything drastic like become a vegetarian or paleo diet enthusiast. It won’t work. Here’s why. Most of you are like me. We grew up on meat & dairy. Hey, I love butter. I can take or leave the meat. What we know for sure: Fat tastes good. Surprisingly, fat is not so bad. I’ll be blogging about that later.

 

There’s so much crap in foods today it’s a mind-bender. Where do you start? One day, one chip, one cookie, at a time.

 

While I know chemical additives are damaging to the body, I have to say, after doing extensive research, sugar has got to be the number one killer of Americans. Sugar destroys your body and promotes diabetes, cancer, high blood pressure, high cholesterol and many other present day maladies.

Hey, you don’t have to take my word for it. Hear what Dr. Robert Lustig, M.D. has to say about sugar and its effects on you and your health:

 

"The negative effects sugar has on our bodies are staggering: sugar alters our hormones so we don’t register hunger the way we normally would, making us eat more; it spikes our dopamine, requiring us to eat more sugar for the same effect; and it affects our liver in the same way that alcohol does."

 

And even if we tried to cut down on sugar, food companies have every incentive to keep us from doing just that: sugar is a cheap preservative that extends food’s shelf life and keeps prices low.

 

So what do you do? Take it one day at a time. When you know better, you can do better.

 

Food; the good, the bad, and the ugly…

 

 

 

Cookbook

Nourishing Traditions- Sally Fallon

 

Book

Sugar has 56 Names: A Shopper’s Guide- Robert Lustig, M.D.

 

Movies

Sweet Revenge: Turning the Tables on Processed Food

Hungry for Change

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