Food Science

Hey, Sugar! (How Sugar Has Taken Over The World)

Sugar is everywhere in the modern world, but do we really know the affect of sugar on our bodies or our minds? How much is too much sugar in the American diet? We discuss how the food industry is trying to deceive the consumer and how it's far too easy for most people to consume too much daily sugar. 

Let Food Be Thy Medicine

We've been told by advertisers that we're too busy to cook fresh meals. We've believed that convenience foods are in our best interest. We've been tricked. Large food corporations are funding our medical organizations with sponsorships. What happens if we DON't buy into that? What can we do instead?  

The Low Carb Secret Ingredient

For weeks, I suffered from varying degrees of dizziness, body weakness, headache and confusion.  I had trouble finding the right words and concentrating on my writing. I felt absolutely helpless. 

Of course I was thinking my problems were really serious. I was convinced I had a brain tumor or degenerative neurological issue. SOMETHING had to explain the symptoms I'd been experiencing. 

What I Eat - Metrics For A Week

What I Eat - Metrics For A Week

What I eat on a daily basis has been documented both the diaVerge Facebook page, here in the food gallery, and within the post What I Eat- A Typical Day. Until now though, I've never published the exact metrics of my daily food consumption, or a week's average. 

For the past 7 days, I weighed and tracked everything I ate. 

Why You Should Do A Whole30

The Whole30 re-set program, based on Paleo principles, helped me tremendously in understanding that grains have a negative affect on my body. While I didn't achieve the blood glucose stability following the Whole30 as I do with Dr. Bernstein's low-carb program,  reading the book It Starts With Food,  and following two months of Whole30 protocol before starting low-carb were invaluable experience for me. 

(I Will Not Be) Blinded by Science

(I Will Not Be) Blinded by Science

Before the introduction of food science/food technology, before the development of 90% of the grocery items we have available today, we had food. Real food. There were whole foods that you had to prepare and cook at home. 

There were few restaurants and fewer packaged goods, so everyone cooked: with meat, butter, lard, full-fat cream, and a ton of fresh vegetables, many grown at home.