I’m 60 years old. Most of my adult life has involved working out - weight training, cycling, running, triathlons, bodybuilding, powerlifting, CrossFit. I’m a gym rat, I exercise a lot - some call me a health nut. Fine. Challenge me to life - bet I’ll win!
Nutrition has fascinated me for most of my adult life, since my appendix blew up in junior high. Suddenly my metabolism tanked and body-fat appeared. Lots of body-fat. Spurning thyroid drugs recommended by the doctor, I began studying food and nutrition. 45 years later I’m still experimenting, learning, and living healthily and strongly.
I’ve been a fat 305# and a lean 175#. In my mid-30s and through my 40s I was a solid, decently lean 225-235. Moving into bicycle racing in my late 40s, I worked hard to shake off bodyweight in an attempt to become a slim, aerodynamic bike racer! Hahaha; I lost weight but never looked like a cyclist. Little guys with no calves used to pass me in a hurry.
Through the decades I’ve self-experimented with diets. Going as far back as the Pritikin Diet, I’ve lived Zone, Atkins, Ketogenic, vegetarian (that wasn’t fun!), low-fat, see-food, bodybuilding-style, and now for several years, various forms of Paleo/Primal.
I eat a hell of a lot of saturated fat. Many would call my food intake high fat. I’d estimate 30% of my calories are fat, and this has been my protocol for several years, certainly since discovering Paleo. Coconut oil, grass-fed butter, macadamia nut oil, lard, bacon fat - these are the building blocks of my cooking. Each day I often consume a little bacon, or sausage, olives, and avocados. Hell, I’d eat even more avocados if they were fresher, here in Wisconsin.
And eggs; oh, how I eat eggs. Six to eight daily. Real eggs from real chickens. My beef and pork is organic and grass-fed, so most of the fat on the meat is untrimmed, too. It fills up the crockpot nicely.
As a long-time personal trainer in a globo gym, and as a member of CrossFit Green Bay, I spend much of my time talking food and nutrition and health with people. It’s what I do. At times people have asked me if I didn’t feel I was risking my life, jeopardizing my health, eating all this fat. Confident in my knowledge, backed by the rising tide of knowledge of the true role of saturated fat in the human body, and the growing number of intelligent advocates for eating real food, I felt good about my nutritional course.
Last year I had a Coronary Calcium Scan - my score was zero.
Here are my numbers from the blood screen accompanying my annual physical:
Total Cholesterol 209
HDL Cholesterol 82
LDL Cholesterol 113
Blood pressure is nice, pulse rate low.
The doctor (a new to me, younger, female doc, an avid runner and health enthusiast), told me not to worry about the glucose level. It could be age, it could be hereditary - no reason to stop drinking wine, she told me!
Moral of the story: eat lots of good protein. Add vegetables to every meal possible. Cook in healthy, real saturated fat. Eat real food and you won’t have desire, much less room, for crap and fake food.
Tonight for dinner I believe I’ll drop some pork lard into a pan, get it hot, add cut-up asparagus, red pepper, kale and garlic. Then I’ll add a handful of grass-fed ground beef, get all that cooked up close to done, then add a couple of scrambled eggs with sun-dried tomatoes, spinach, kalmata olives and feta cheese! With a glass of red wine, meals are always a celebration!
Still think I'm gambling my health, my very life, eating real food?
@robbwolf, @Mark_Sisson, @RobertLustigMD, @MarkSmellyBell, @paleOMG, @whsource, @LoraKlulak, @DietHeartNews, @thefoodbabe, @AmykRd, @WilliamDavisMD, @DietsAndScience, @ChrisMasterjohn, @, @Troptraditions, #Paleo, #Primal, #highfat