Thursday, January 15, 2009

Author Nancy Deville on Getting Real About Fats and Carbs

Author Nancy Deville on Getting Real About Fats and Carbs

"Real food" advocate Nancy Deville, author of seven books in the health genre, including Death By Supermarket: The Fattening, Dumbing Down and Poisoning of America is making a case for "Real Food"

Santa Monica, CA (Vocus/PRWEB) January 07, 2011

Over the past few decades the medical community hasn’t been able to agree on the basic causes of our current obesity and disease epidemic. Now the pointing finger is aimed at carbs, the new villain. Does anyone have 'the final answer'?

One expert who seems to have intelligent, well-researched answers is “real food” advocate Nancy Deville, author of seven books in the health genre, including Death By Supermarket: The Fattening, Dumbing Down and Poisoning of America (Greenleaf Book Group Press, March 2011) and her much anticipated new book, Healthy Sexy Happy: A Thrilling Journey to the Ultimate You. (Greenleaf Book Group Press, May 2011).

In the mid-1990s, for example, a number of books about weight loss claimed that it was fat, not sugar, that was mainly responsible for making people fat. Millions of us who took that advice to heart and religiously ate a low-fat diet, often for years, have discovered that this diet was actually a recipe for fatigue, brain fog, fat rolls around the waist, cellulite on the hips, butt, and thighs, depression, and in some cases serious illness— from GERD to heart disease.

For Deville, the answer to the obesity conundrum is clear: “Real foods, eaten in balance.” As she explains, “The solution is a balanced diet of real, whole, living food that nourishes the body, calms the mind, and opens the spirit to self compassion and compassion for others. If everyone ate a balanced diet of real, whole, living food, the vast majority of our physical and emotional problems, as individuals and as a society, would vanish. We would be a healthy, sexy, happy nation.”

Deville confesses that she herself once fell for the low-fat hype. “When I saw what eating a low-fat diet did to me— the cellulite, the aging, the sluggishness and all the other symptoms— I immediately went back to eating the way my grandma taught me, and the way people used to eat, that is a balanced diet of real, whole, living foods that could be picked, gathered, milked, hunted or fished, that were grown or raised in a clean, organic environment, and have not undergone any processing.”

Sounds great, but what about the still raging fats versus carbs controversy? And why exactly have fat and carbs have been pitted against each other? As Deville reports, “Carbs and fats are both energy sources. However, carbs are merely fuel, while fats are fuel but also make structures like bones, nails, and hair, and are also necessary to make hormones, enzymes, and what I call “happy” neurotransmitters. This is a distinct and important difference. Fat isn’t stored as fat if you don’t eat it in with too many carbs, because fat can’t be stored unless insulin is secreted. And insulin is not secreted in response to eating fat.”

Deville holds the food industry responsible for supplying the highly refined carbohydrate products that Americans turned to as an alternative to what she calls a “historic diet” of real, whole, living foods. “Many of these factory food products contain toxic oils that provide a long shelf life, which makes them lucrative for food makers. The oxidation/rancidity process of these toxic oils, caused by heat/chemical processing and exposure to oxygen, creates free radicals, which damage mitochondria (the energy factories in cells), and hinder metabolism. At the same time, these oils also make the food products tasty and addictive. The consumption of products made from these toxic polyunsaturated veggie fats (corn, cottonseed, safflower, soy, sunflower) combined with refined white flour and corn, has caused obesity, accelerated aging, the skyrocketing rates of cancer, heart disease, autoimmune conditions, and many other problems.

“The low-fat diet failed dismally and ushered in all of these toxic highly refined foods. Now let’s do something else,” Nancy Deville says. What does she recommend? “Going back to a balanced diet of historically eaten real, whole living food. Foods that were eaten 150 years ago before factory food was introduced.”

Nancy Deville, who is against dieting of any kind, explains that eating a balanced diet is different for everyone because we all have different metabolic needs depending on our dietary history, our current health, fitness, and activity levels. Eating in a balanced way means that you must continually adjust how many carbs you’re taking in as your health (and metabolic rate) fluctuates. If you don’t eat enough carbs for your metabolic set point, you won’t feel full/satisfied. You will have difficulty sleeping, experience hunger in the middle of the night, feel more wired during the day, and crave stimulants. Cutting back too far on carbs also results in depleting muscle mass.

“Muscle mass is the backbone of your metabolic rate. Muscle mass uses more energy than the rest of the tissues. The more muscle mass you have, the more efficient your metabolism. The less muscle mass the less efficient your metabolism, so your body will break down more than it builds back up—and that is exactly what you don’t want.

“The goal is to eat the right amount of complex carbs—starchy veggies, fruit, legumes, nuts, and grains—for your metabolic set point, while eating plenty of protein, fat and cholesterol, along with lots of non-starchy vegetables.”

In her upcoming book Healthy Sexy Happy, Deville recommends carbs per meal (along with meal plan examples and a carb counter) for the following metabolic set points: Too Thin, Overweight/Obese, Sedentary, Unhealthy, Plump but Active, Ideal Body Except for Fat Around Your Middle (and/or over 50), Fit and Healthy, and Extreme Athlete. Her counsel to anyone who wants to be “healthy, sexy, and happy” is to “begin by eliminating all factory food, and eat real food, making sure to balance your intake of proteins, fats, non-starchy vegetables, and carbs.”

For more information, go to http://www. nancydeville. com

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