The 9 Best Omega-3 Fatty Acids Supplements, Based on a Dietitian

I can’t read the title on the second book because of the lighting

I never tire of listening to Dr. McDougall. I find it so inspiring that even after all these years, he’s still continues to be so passionate about his message about a starch based diet. I am so grateful for his work!!

Here is a more “energetic” McDougall. https://youtu.be/EW7AzTnxzoo

questions about dosing and average price… for the norwegian gold i have, youre spot on about the one gram per capsule, but realistically at 4 gels a day that means a month supply is essentially 50$ because thats how much 120 soft gels is. Is that a reasonable estimate?

If my fish oil has a combined 330 mg of epa&dha,360 mg omega 3 fatty acids,600 mg fish oil concentrate how much should I be taking? I’m a 200lb athletic male

As spanish I know very well where colesterol is… animal fats for cooking are hard to find. Butter is available but you supose to eat it in smalll amounts, etc. I am enjoying my butter now along with other very tasty foods while losing wheigh.

This is great information with specific how-to’s. Thank you!

Thank you for great interview with good quality sound and light. Is it on a green screen?

Sugar and processed foods is bad not fat or protein. All should eat carbohydrates too.

I have yet to see a single pro LCHF/Keto advocate who doesn’t look great. They always looks slim, healthy and fit, and in Feng’s case, gorgeous too.

Not of fan of absolute hard numbers on dietary restriction such as 50g of carbs per day as it falls victim to the 2,000 calorie a day mantra. This completely ignores how the body uses glucose. You can certainly eat more than two slices a bread a day as long as you don’t overeat per sitting and eat only when you are hungry. I literally lived on whole grain bread and peanut butter and actually lost weight and my blood-work came out fantastic. That was because I was eating when I was only hungry and only eat a peanut butter sandwich and nothing else.

The key to managing carbohydrate consumption is simply eating to the point you are satiated and not overeating. It is the overeating that triggers excess insulin which triggers food addiction. It is entirely possible to eat bread without triggering insulin reaction. When the body needs energy, the majority of glucose is burnt off immediately, then stored into glycogen. If most of the glucose is burnt off, there isn’t much free glucose for the body to trigger a insulin response. You don’t need the “high fat” in the low-carb diet. Fat is an important macro-nutrient, but no indication you need high amounts of it.

The point is managing your glucose levels as to not trigger a strong insulin response. High-fiber carbs are much better at controlling glucose, thus easier to use them for that reason. They are more filling while consuming less carbs but not necessary. The actual metabolic process is ignored when people advocate for diets. Your actual carb-to-fat ratio can be in favor of carbohydrates and you can still have low blood sugar and excellent lipid profile. People give too much credit to the fat in the diet, when it could conversely just be carbohydrate restriction that really does most of the work.

She’s pretty. Awesome as usual from Low carb down under. This channel needs more followers. I recommend it to people. It’s awesome.

Apparently, almost all rice, except wild “rice,” is very high in arsenic. The plant pulls it out of the ground.

One of the most informative and helpful presentations of ketogenic and Low Carb Healthy-High” fat eating presentations I have ever listened to and watched. Thank you..

This is insane. According to her I can only eat 110 of protein a day? What am I missing here? One pound of beef chuck roast is 140g of protein. One pound of beef will not carry me through the next 24 hours. No way. I am losing weight but I eat double that at least. IDK what to think. I need help here, anyone?

I’ve followed Dr Mc Dougall since the early 90’s. This man is a legend!

I did a before and after on chicken, beef, pork and fish, and the weight loss after cooking is actually not 20% as she mentioned or each slide, it’s more like 32-35%. So an easy way to remember it is multiply the raw weight by 0.66, and that is your cooked weight. I just round it to 33% loss. I usually have a scale with me anyway so no worries, but if you don’t just remember multiply by.66

Such a great speaker. So helpful useful & practical. & gosh.. what a beauty!

Amazing presentation,well done,I was waiting for a long time about this kind of vision,honestly well done.

Nothing cuter than an Asian with glasses and an Australian accent who does Keto! ��

Gianna Simone What do you think about this video: https://youtu.be/ELjgTs7BFC4

This dietitian is the first person to point out where the average American gets their saturated fat.

So in the mainstream when they’re talking about the ills of saturated fat they’re referring deep-dish pepperoni pizza not steak and eggs.

So any study the mainstream uses to poo poo low carb is actually showing how bad wheat/ glyphosate/ Roundup herbicide is, not saturated fat.

Tells about her recent move to LCHF and her boyfriend’s success with LCHF until 9:00 where this great introductory vid begins.

Also, she introduced an acronym and didn’t identify it. Polycystic ovary syndrome (PCOS) is the most common endocrine disorder among women between the ages of 18 and 44.

I will still call it HIGH fat due to the immeasurable suffering and death that LOW FAT bad science and dogma has caused.
“Healthy Fat” just seems like a polite bow of the head to that entrenched bad science and dogma.

NET CARBS = total carbs fiber (this is what you count when totaling your carb intake)

In his heart of hearts, he doesn’t seem to believe in fasting.