Chocolate Shakeology Recipe: Cherry Pomegranate

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Why We Get Fat
Why We Get Fat is an invaluable key in our understanding of an international epidemic and a guide to what each of us can do about it. A follow up to his New York Times best seller, Good Calories, Bad Calories, Taubes reveals the bad nutritional science of the last century, none more damaging or misguided than the “calories-in, calories-out” model of why we get fat, and the good science that has been ignored, especially regarding insulin’s regulation of our fat tissue.

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Food packaging can be misleading, making you think it’s healthier than it really is. Cereals and breads are always boasting, “Made with whole grains,” which is true, but kind of like saying that your house is made with mortar. There’s a whole lot more to your house than just mortar.

So when you are reading the nutrient labels on food packages, remember that the ingredients are listed in quantity order of most to least. For example, the first three ingredients in a package of bread might read: enriched wheat flour, whole grain flour, and oatmeal. This means this bread has more enriched wheat flour than whole grain flour, and more whole grain flour than oatmeal, and so on. This tactic is not confined to breads and cereals either.

Knowing the order of ingredients will help you decipher which products contain more of the stuff you want and less of the stuff you don’t.

After having my son, I tried for years to lose weight, but with little success. Jennie offered positive support and accountability. She has helped provide meal ideas and workout program schedules always with my goals for my nutrition in mind. She has been such an encourager and great support. Jennie was never pushy or shaming. I can always count on her to check in on me and to show grace when needed. I really appreciate all the help she has provided the last two years and look forward to her support and encouragement as I continue down a healthier path.

TASHA S.Louisville, KY