1. Vegetable Oils<\/h3>\n
Experts estimate that throughout human history the optimal ratio for consumption of omega-6 fatty acids (e.g., linoleic acid) to omega-3 fatty acids (e.g., alpha linolenic acid, DHA, EPA) was about 1:1.<\/p>\n With the contemporary diet, this ratio has shifted dramatically in favor of omega-6 fatty acids to 20:1.<\/p>\n While there are multiple explanations, including a decrease in omega-3 fatty acid consumption from freshwater fish, researchers attribute this in large part to the ubiquity of vegetable oils (e.g., soybean oil) present in the Western diet.<\/p>\n This is important for a number of reasons, especially when it comes to promoting a healthy inflammatory response.<\/p>\n For example, omega-3 fatty acids have anti-inflammatory effects (e.g., suppress IL-1beta, TNF-alpha, and IL-6) whereas omega-6 fatty acids do not.<\/p>\n What\u2019s more, studies show that omega-6 fats promote inflammation, particularly when they are consumed in excess of omega-3 fats.<\/p>\n In a study published in the European Journal of Clinical Nutrition, French researchers assessed the effects of a 10-week diet modification to decrease the ratio of omega-6 to omega-3 fats in healthy subjects on various health parameters, including inflammatory markers.<\/p>\n The researchers found that diet intervention (i.e., decreased omega-6 and increased omega-3 fatty acids) resulted in significant reductions in TNF-alpha and \u201cmultiple favorable effects on the metabolic and inflammatory profiles.\u201d<\/p>\n Additionally, the participants demonstrated significant increases in the hormone adiponectin, which is associated with enhanced insulin sensitivity.<\/p>\n What\u2019s more, adiponectin is considered an important fat-burning hormone, as it has been shown to facilitate fat burning (i.e., fat oxidation) in both muscles and the liver.<\/p>\n\r\n EDITORS NOTE:<\/strong>\u00a0 While extra virgin olive oil has always been (and will continue to be) a staple, nutritious, go-to oil for healthy cooking and food prep, there\u2019s a new kid on the block.<\/p>\n One that\u2019s been touted by \u201ccelebrity\u201d fitness gurus for its metabolism and weight-loss benefits, Hollywood celebrities for its hair, skin, and anti-aging properties, and researchers who have examined its compelling claims.<\/p>\n We\u2019re talking about coconut oil.<\/p>\n >> Here are 9 more reasons to use coconut oil<\/a><\/p>\n<\/div>\r\n<\/div>\n Along those lines, the 10-week diet modification did, in fact, result in a significant increase in fat oxidation.<\/p>\n This finding is consistent with previous work in which researchers found that supplementation with 6 grams of omega-3 fatty acids for just 3 weeks significantly increased fat oxidation and resulted in 2.5 times greater fat loss compared to when participants supplemented with an equivalent amount of visible fat, which included vegetable oils high in omega-6 fatty acids (e.g., sunflower and peanut oils).<\/p>\n The modern food supply is rife with industrial vegetable oils (e.g., soybean, safflower,sunflower, corn, etc.)<\/p>\n Rich in pro-inflammatory omega-6 fatty acids, and research suggests that an increase in omega-3 fatty acids (e.g., freshwater fish, fish oil supplements) and a concomitant decrease in omega-6 fatty acids is crucial to promotinga healthy inflammatory response and reducing the risk of inflammation-related conditions, including mood disorders, mental illnesses, obesity, and cardiovascular disease.<\/p>\n It\u2019s widely accepted that unhealthy levels of inflammation contribute to fat gain and obesity, and vice versa.<\/p>\n With that said, you\u2019re not entirely to blame for the increase in omega-6 fatty acid consumption.<\/p>\n In fact, advice to substitute industrial vegetable oils rich in these polyunsaturated fatty acids for animal fats high in saturated fatty acids has been a cornerstone of worldwide dietary guidelines for the past half century.<\/p>\n However, in a study published in the British Medical Journal in 2013, a group of researchers from the National Institutes of Health found that this advice is heavily misguided, and they concluded that \u201csubstituting dietary linoleic acid (i.e., vegetable While omega-6 fatty acids are indeed important, a deficiency is nearly impossible, as you\u2019ll get more than enough of these essential fats when you consume a diet rich in minimally-processed, nutrient-dense whole foods.<\/p>\n You can start to reduce your consumption of omega-6 fatty acids by eliminating processed foods including the following industrial vegetable oils, which you\u2019ll find in all kinds of packaged goods (e.g., salad dressings, sauces, breads, baked goods, prepared foods, and more):<\/p>\n Percentage of omega-6 and omega-3 fatty acids in common industrial vegetable oils:<\/p>\n Two words: trans fats. French fries, onion rings, fried green tomatoes, fried okra, deep-fried mushrooms, and vegetables prepared tempura style are just a handful of examples of foods formerly known as vegetables that have taken a trip to the deep fryer.<\/p>\n Many restaurants use partially hydrogenated oils when they fry foods like these because these types of oils, which are the major dietary source of industrial produced trans fats, can be used many times in commercial fryers.<\/p>\n If you\u2019re not completely familiar with trans fatty acids, a good starting point is the recent determination by the United States Food and Drug Administration (FDA) that partially hydrogenated oils are not safe for human consumption.<\/p>\n Nutritionally speaking, trans fatty acids serve no purpose, and as Erin Russell, Assistant Editor of the Canadian Medical Association Journal, puts it, \u201cPartially hydrogenated oils are entirely artificial and would not be in our food supply if they weren\u2019t economically attractive to the food industry.\u201d<\/p>\n Why are partially hydrogenated oils so attractive to the food industry? Production of partially hydrogenated vegetable oils (like those mentioned above) was developed because of low cost, long shelf life, and suitability for commercial frying and transport.<\/p>\n The Institute of Medicine (IOM) recommends that consumption of trans fats is as low as possible. In essence, industrial-produced trans fats are like tobacco in the sense that they\u2019re not beneficial at any dose. For instance, the IOM cites evidence that any intake of industrial-produced trans fats (above zero) will increase one\u2019s risk for cardiovascular disease.<\/p>\n But the problems don\u2019t start and stop with an increased risk of heart disease. In fact, there\u2019s evidence that suggest that a number of negative health outcomes are correlated with trans fat intake, including weight gain and obesity.<\/p>\n Trans fats have also been associated with an unhealthy inflammatory response, endothelial dysfunction, and decreased insulin sensitivity.<\/p>\n\r\n Learn which 14 common foods BOOST your thyroid and flatten your belly in this 27 Page FREE Report\u2026 Today we\u2019re GIVING it away 100% FREE!<\/p>\n => Click Here For The FREE Report!<\/a><\/p>\n<\/div>\r\n<\/div>\n Along the lines of weight gain, trans fat intake has been associated with abdominal obesity.<\/p>\n Even in the absence of excessive caloric intake, controlled animal studies have shown that trans fats are an independent factor for weight gain, including enhanced storage of abdominal fat.<\/p>\n In one study published in the journal Obesity Surgery, Brazilian researchers discovered that there was a higher content of trans fatty acids in the visceral fat of obese folks, suggesting that trans fats may be preferentiallystored as deep abdominal fat.<\/p>\n This is particularly worrisome because visceral fat (i.e., abdominal obesity) is associated with a laundry list of negative health outcomes and a \u201cconstellation of metabolicabnormalities,\u201d including:<\/p>\n \u2022 High triglycerides Unfortunately, the news gets worse.<\/p>\n If it wasn\u2019t bad enough that the partially hydrogenated oils that restaurants use contain trans fats, the base oils are the very same industrial vegetable oils (e.g., corn, soybean) that were discussed in the previous section.<\/p>\n So, not only do your fried vegetables come with an unhealthy dose of trans fats, they\u2019ll also be laden with amounts of omega-6 fats, which contribute to an unhealthy inflammatory response when consumed out of balance with omega-3 fats.<\/p>\n As a nutrition enthusiast who\u2019s interested in improving your food choices and eating habits, it\u2019s quite possible that you are already well aware that corn is not technically a vegetable; rather, it\u2019s a grain.<\/p>\n However, because the overwhelming majority of folks tend to classify corn as a veggie, we thought it might be a good idea to discuss it within the context of this report, especially considering that corn is one of the top four most-heavily subsidized crops in the United States.<\/p>\n Thus, farmers have serious incentive to plant it; in fact, corn is the number one crop grown in the United States. Although the topic of genetically modified organisms<\/p>\n (GMOs) is both complex and controversial, it\u2019s also worth pointing out that nearly all (i.e., ~90%) of the corn grown in the United States is genetically engineered.<\/p>\n\r\n Get yours here => Bacon and Butter Ketogenic Diet<\/a><\/p>\n This book \ud83d\udcd7 is jam-packed with 148 delicious ketogenic recipes\ud83e\udd24 that will help you burn fat like crazy.<\/p>\n Even stubborn belly and thigh fat won't stand a chance because your body will have NO CHOICE but to burn that fat for fuel!<\/p>\n And today we\u2019re GIVING it away 100% FREE!<\/p>\n +1000 \u2b50\u2b50\u2b50\u2b50\u2b50 reviews<\/p>\n<\/div>\r\n<\/div>\n It\u2019s no wonder how corn and all its myriad derivatives have become so ubiquitous in the food supply.<\/p>\n As a matter of fact, the list of potential corn-based ingredients is far too exhaustive to list here.<\/p>\n However, here are some common suspects that you may find in the list of ingredients on any given processed, packaged, or prepared food:<\/p>\n \u2022 Corn (i.e., milled) And, of course, there\u2019s one more notable ingredient derived from corn, which is often vilified as one of the biggest health-derailing villains: High-fructose corn syrup (HFCS).<\/p>\n Researchers have linked HFCS availability and consumption to obesity and metabolic dysfunction (i.e., reduced carbohydrate tolerance and insulin sensitivity).49 HFCS, as well as other refined carbohydrates including sucrose, has been associated with fat accumulation and increased body weight, and some studies have found that HFCS may specifically lead to increased abdominal fat storage.<\/p>\n In one study published in the journal Pharmacology Biochemistry and Behavior, researchers from Princeton University found that rats with access to HFCS gained significantly more weight than those with access to table sugar, even when their overall The researchers concluded: \u201cThis increase in body weight with HFCS was accompanied by an increase <\/em>in adipose fat, notably in the abdominal region, and elevated circulating <\/em>triglyceride levels. Translated to humans, these results suggest that <\/em>excessive consumption of HFCS may contribute to the incidence of obesity.\u201d<\/em><\/p>\n The concerns over corn consumption don\u2019t start and stop with HFCS.<\/p>\n However, this is not meant to dismiss whole grain sweet corn (i.e., corn on the cob). As a matter of fact, this minimally-processed, whole grain can indeed be a part of balanced nutrition plan, as it is a good source of antioxidants, phytonutrients, and fiber. What\u2019s more, sweet corn has a moderate glycemic index.<\/p>\n That said, it\u2019s preferable to choose organically-grown (or non-GMO verified), as (unbeknownst to consumers) genetically engineered sweet corn is now found on supermarket shelves in the fresh produce, frozen foods, and canned vegetable aisles.<\/p>\n However, the more heavily processed forms of corn (i.e., milled) that you\u2019ll find in cornbased cereals exhibit a significantly higher glycemic index, which means that they contribute to rapid increases in blood sugar and insulin levels. Along these lines, optimal carbohydrate management and insulin sensitivity have major implications for optimizing fat loss and weight management.<\/p>\n Yet another concern, beyond the prevalence of corn as an additive in countless processed foods, is that corn\u2014particularly the genetically engineered variety (i.e., GMO corn)\u2014is a staple of animal feed.<\/p>\n Perhaps you\u2019ve heard the saying, \u201cYou are what you eat\u201d<\/em>; well, that extends to \u201cYou are what you eat eats.\u201d<\/em><\/p>\n In other words, the food fed to the animals (e.g., cattle) that you consume has a direct impact its nutrition content.<\/p>\n As mentioned in the previous section on vegetable oils, there is a concerning imbalance between the consumption of omega-6 and omega-3 fatty acids in the average person\u2019s diet.<\/p>\n While the rise in consumption of vegetable oils plays a significant role in this dietary imbalance, it\u2019s also worth mentioning that the consumption of meat (and dairy) from grain-fed feedlot animals directly contributes as well.<\/p>\n In other words, not all meat and dairy is created equally.<\/p>\n For example, beef and dairy from grass-fed cattle may be a superior option over standard grain-fed options.<\/p>\n Interestingly, regardless of whether beef is from grain- or grass-fed cattle, its fatty acid profile will be about 40-50% saturated fat, about 40-50% monounsaturated fat, and somewhere near 10% polyunsaturated fat. However, the diet of the cow can significantly influence the types of each fat present.<\/p>\n Depending on the breed of cow, grass-fed beef contains up to 5 times more omega-3 fatty acids than grain-fed beef.54 The average ratio of omega-6 to omega-3 fatty acids in grass-fed beef is 1.5:1, which is much closer to what\u2019s often considered \u201cideal.\u201d<\/p>\n On the contrary, in grain-fed beef, this ratio jumps all the way up to nearly 8:1.<\/p>\n\r\n EDITORS NOTE:<\/strong>\u00a0 Today\u2019s most innovative doctors are using this diet to eliminate deadly belly fat, shrink cancer tumors, and cure epilepsy in children. In fact...<\/p>\n It\u2019s growing so fast that even senior citizens are using it to fight disease and rapidly burn belly flab in just 14 days!<\/p>\n It all started by eating the 4 SUPER FATS below at the right time over a very short 14 day period (a few of them are probably in your kitchen right now)...<\/p>\n >> 4 SUPER FATS that incinerate unwanted belly fat in just 14 days<\/a><\/p>\n<\/div>\r\n<\/div>\n In addition to a much healthier omega-3 fatty acid profile, grass-fed beef is one of the best dietary sources of conjugated linoleic acid (CLA), as it contains an average of 2 to 3 times more CLA than grain-fed beef.<\/p>\n CLA possesses antioxidant activity, and research has shown it to reduce body fat, increase lean body mass, and improve body composition.<\/p>\n Similar differences in fatty acid profiles are noted in dairy from pasture-raised (i.e., grass-fed) cows compared to those that are fed substantial quantities of grains, particularly corn.<\/p>\n In one study published in the journal PLOS One, researchers from the United States and United Kingdom compared samples of dairy from organic (i.e., pasture-raised) versus conventional (i.e., grain\/corn-fed) cows, and they found that organic dairy (e.g., milk, yogurt, butter) contains:<\/p>\n It bears reiteration that the massive imbalance between omega-6 and omega-3 fatty acid consumption coincides with an increase in the incidence of numerous conditions associated with an unhealthy, excessive inflammatory response, including obesity, declining mental health, and metabolic dysfunction.<\/p>\n Not only that, research suggests that over-consumption of omega-6 fatty acids (which has been brought about largely by increased consumption of industrial vegetable oils, generally low consumption of oily fish, vegetables, fruits, and beans, and increased consumption of meat and dairy from grain-fed animals) not only affects you but also potentially your children, as it may increase the incidence of obesity in future generations.<\/p>\n The take-home point here is that it\u2019s important to keep an eye out for corn-based foods and ingredients, which are pervasive in processed, packaged, and prepared foods.<\/p>\n What\u2019s more, it\u2019s recommended to carefully consider meat and dairy choices, as the diet of the animal from which they come can significantly alter the fatty acid composition of the food.<\/p>\n We\u2019re not talking about homemade kale chips or freshly baked sweet potato chips that you pulled right out of your oven.<\/p>\n Rather, we\u2019re talking about those store-bought veggie chips that you\u2019ll find in the same aisle as potato chips, which you likely already know do little good for your health or waistline.<\/p>\n These veggie chips much more closely resemble those potato chips than they do real vegetables.<\/p>\n In fact, this is exactly what the marketing message wants you realize: They are \u201cless bad\u201d than potato chips. But are you looking for \u201cless bad,\u201d or are you looking for optimal?<\/p>\n When you take a look at the ingredients, you\u2019ll see that many of these options are about as close in resemblance to real vegetables as regular potato or corn chips.<\/p>\n That\u2019s right, they\u2019re a far cry from what you might think. Sure, potatoes are considered a vegetable\u2014 and as previously discussed, corn is often as well\u2014however, would you consider a bag of traditional potato or corn chips to be a vegetable?<\/p>\n\r\n How exactly do you get into ketosis? Simple!<\/p>\n All you have to do is eat the keto recipes in this brand new FREE cookbook called:<\/p>\n => The Wicked Good Ketogenic Diet Cookbook<\/a><\/p>\n<\/div>\r\n<\/div>\n These products frequently share similar ingredients, such as potato starch, potato flour, and corn starch, as well as industrial vegetable oils such as canola, safflower, and sunflower oils.<\/p>\n As you read in the previous section, those vegetable oils are going to do little to help you optimize your health and body composition.<\/p>\n Just like traditional potato chips, the majority of these veggie chips also boast less that 1 gram of fiber per serving. As you may recall from the introduction, one of the many benefits associated with real vegetables is their high fiber content.<\/p>\n With all of that being said, while veggie chips may be \u201cless bad\u201d than run-of-the-mill potato and corn chips\u2014with a little less saturated fat and sodium\u2014that doesn\u2019t make them a healthy alternative. More importantly, despite the marketing message and name of the product, it does not make them a vegetable.<\/p>\n Even the \u201cless bad\u201d argument may be a bit of a stretch, as you can now find potato chips made with real potatoes, healthier oils (e.g., avocado oil), and fewer ingredients.<\/p>\n If you like a crunchy snack, consider raw veggies (e.g., bell peppers, carrots, cauliflower, broccoli, cucumbers, etc.). Even raw, thinly sliced potatoes and sweet potatoes\u2014with a sprinkle of salt or touch of cinnamon, respectively\u2014are a great-tasting, healthy alternative.<\/p>\n Also, you can try making your own veggie chips at home\u2014with real vegetables and ingredients.<\/p>\n For instance, you might try the following recipe for kale chips.<\/p>\n Kale Chips<\/strong><\/p>\n Ingredients:<\/p>\n Directions:<\/p>\n First off, there\u2019s nothing inherently \u201cwrong\u201d with vegetables that are frozen. In fact, depending on your geographical location (i.e., where you live) and the time of the year, buying frozen vegetables may be an even better option than fresh produce.<\/p>\n Generally speaking, frozen produce is picked when it\u2019s ripe, blanched (to stop the ripening process and kill off bacteria), and flash-frozen (an effective preservation method) at their peak freshness.<\/p>\n While fresh vegetables may have the highest nutrient density, unless you have your own garden or have year-round access to a farmer\u2019s market, frozen vegetables may be a superior, cost-effective option for many folks compared to off-season fresh vegetables.<\/p>\n What\u2019s more, frozen vegetables may be more nutritious than fresh vegetables when they\u2019ve been shipped over long distances (e.g., from Mexico to Chicago).<\/p>\n In these cases, the produce is typically picked well before its ripe, which means that it\u2019s likely to contain fewer nutrients (e.g., vitamins, minerals).<\/p>\n In one study published in the Journal of Agricultural and Food Chemistry, researchers from the University of California-Davis (UCD) examined the vitamin content (e.g., vitamins A, C, and E, as well as riboflavin) both fresh and frozen samples of the following vegetables: broccoli, carrots, corn, green beans, peas, and spinach.<\/p>\n They found that the frozen vegetables were not only comparable to their fresh counterparts, in several cases, they were higher in micronutrient content. For instance, frozen corn and green beans were higher in vitamin C content than the fresh samples, and over time, less vitamin C was lost in frozen-stored vegetables.<\/p>\n Previous studies have shown similar losses in vitamin C in fresh-stored produce.<\/p>\n The UCD researchers also found that riboflavin was well preserved in the frozen vegetables, with levels comparable to the fresh-stored samples.<\/p>\n As a matter of fact, frozen broccoli actually had a higher riboflavin content than the fresh samples.<\/p>\n Likewise, the frozen vegetables retained as much, if not more, vitamin E than fresh-stored samples, as frozen versions of spinach, corn, green beans, and peas all contained significantly higher amounts compared to fresh samples. Only vitamin A content appeared to be higher in some fresh-stored samples.<\/p>\n In addition to assessing the vitamin content of frozen- versus fresh-stored vegetables, in a separate study, the group of UCD researchers found that the mineral (e.g., calcium, magnesium, zinc, copper), fiber, and polyphenol content of all of the vegetables were \u201cwell retained\u201d and \u201cwell conserved\u201d in the frozen samples compared to the fresh vegetables.<\/p>\n The researchers concluded that frozen vegetables represent \u201cnutritionally viable alternatives\u201d to fresh produce.<\/p>\n However, as you\u2019ve already witnessed, it\u2019s certainly plausible that a good thing can go terribly wrong, and this is precisely the case with frozen vegetables doused in sauces (e.g., cheese sauces, \u201cbutter\u201d sauces, \u201clight\u201d sauces, etc.).<\/p>\n These sauces are typically rife with added salt, sugar, and those very same industrial vegetable oils and trans fats that have been previously discussed.<\/p>\n While frozen vegetables can indeed be a viable alternative to fresh produce, it\u2019s crucial to keep an eye out for additives like these sauces.<\/p>\n The promises of vegetable juices are alluring. In just one small glass, you can get the equivalent of two servings of vegetables per day.<\/p>\n Maybe according to the company marketing the vegetable juice\u2014not the USDA. According to the United States Department of Agriculture (USDA) 2010 Dietary Guidelines, one cup of vegetable juice equals one cup of vegetables.<\/p>\n In other words, that seems to be more of a one-to-one (as opposed to two-to-one) equivalency.<\/p>\n Even then, does that mean that commercial vegetable juice provides the same nutrient density (e.g., micronutrients, phytonutrients, fiber) and health benefits?<\/p>\n In one study published in the journal Lipids in Health and Disease, researchers set out to examine the effects of a commercial vegetable juice on a variety of health and anthropometric parameters including body weight and body fat percentage.<\/p>\n What was particularly interesting about the findings of this study is that participants who drank commercial vegetable juice twice daily for 4 weeks significantly increased body weight\u2014by over 4 pounds\u2014as well as body mass index What\u2019s more, even though consumption of the commercial vegetable juice significantly increased the participants\u2019 total vegetable intake compared to baseline, the intervention with the vegetable juice did not result in any significant increases in any vitamins or minerals (except for potassium), and on top of that, the participants\u2019 fiber intake decreased.<\/p>\n It\u2019s also worth pointing out that very few commercial vegetable juices only contain veggies.<\/p>\n Generally speaking, the majority of these are a combination of vegetable and fruit juices.<\/p>\n While there\u2019s nothing wrong with including whole fruits in your diet\u2014in fact, it\u2019s highly recommended to optimize health and body composition\u2014commercial fruit juice is essentially a concentration of the sugar found in fruit.<\/p>\n\r\n EDITORS NOTE:<\/strong>\u00a0 This article\u00a0details how some of the chemicals (such as xenoestrogens) that we are being exposed to (from pesticides, herbicides, plastics, our water supply, etc) have been linked to what's been termed \"stubborn abdominal fat\", and how a specific class of veggies helps to combat this problem.<\/p>\n Read the article below to find out an interesting way to protect yourself from \"xenoestrogens\" and help you get a flatter stomach:<\/p>\n![\"fat](\"https:\/\/turnaroundfitness.comwp-content\/uploads\/2018\/02\/vegetableoils11-1024x554-1024x554.jpg\")
<\/a><\/p>\n
\noils) in place of saturated fats increased the rates of death from all causes, coronary heart disease, and cardiovascular disease.\u201d<\/p>\n![\"burning](\"https:\/\/turnaroundfitness.comwp-content\/uploads\/2018\/02\/corn.png\")
<\/p>\n2. Deep-Fried Veggies<\/h3>\n
![\"fat](\"https:\/\/turnaroundfitness.comwp-content\/uploads\/2018\/02\/2016_07_26_8855_1469514454._large.jpg\")
<\/a><\/p>\n![\"eggs\"](\"https:\/\/turnaroundfitness.comwp-content\/uploads\/2017\/04\/14-foods-ringbinder_836x1155-217x300.png\")
<\/a>EDITORS NOTE:<\/strong>\u00a0 The thyroid is the most metabolically active gland in your entire body.\u00a0 If your thyroid is functioning at full capacity, weight-loss becomes relatively easy.\u00a0 If it's not, however -- which is the case for most -- losing even a single pound can become seemingly impossible.<\/p>\n
\n\u2022 Low levels of \u201cgood\u201d cholesterol (i.e., HDL)
\n\u2022 High levels of apolipoprotein B (which is considered a better predictor of cardiovascular risk than the more commonly used LDL)
\n\u2022 Small, dense LDL and HDL particles (small, dense particles are considered more detrimental than large, fluffy particles)
\n\u2022 Unhealthy levels of inflammation
\n\u2022 Insulin resistance
\n\u2022 Poor carbohydrate tolerance and metabolism
\n\u2022 Leptin resistance<\/p>\n3. Corn-Based Foods and Ingredients<\/h3>\n
![\"fat](\"https:\/\/turnaroundfitness.comwp-content\/uploads\/2018\/02\/corn.jpg\")
<\/a><\/p>\n![\"\"](\"https:\/\/turnaroundfitness.comwp-content\/uploads\/2016\/09\/bacon-and-butter-the-ultimate-ketogenic-diet-cookbook-256x300.png\")
<\/a>EDITORS NOTE:<\/strong>\u00a0 \ud83e\udd53This Crazy Bacon & Butter Keto Book Is Going Viral\u203c\ufe0f<\/p>\n
\n\u2022 Corn oil
\n\u2022 Corn starch
\n\u2022 Corn sugar
\n\u2022 Corn syrup, corn syrup solids
\n\u2022 Dextrin
\n\u2022 Dextrose
\n\u2022 Hydrolyzed vegetable protein (HVP)
\n\u2022 Maize
\n\u2022 Malitol
\n\u2022 Maltodextrin
\n\u2022 Maltose
\n\u2022 Modified food starch
\n\u2022 MSG
\n\u2022 Polydextrose
\n\u2022 Powdered sugar
\n\u2022 Starch<\/p>\n
\ncaloric intake was the same.<\/p>\n\n
4. Veggie Chips<\/h3>\n
![\"fat](\"https:\/\/turnaroundfitness.comwp-content\/uploads\/2018\/02\/maxresdefault-3-1024x681.jpg\")
<\/a><\/p>\n![\"\"](\"https:\/\/turnaroundfitness.comwp-content\/uploads\/2017\/11\/wicked-keto-150x150.png\")
<\/a>EDITORS NOTE:<\/strong>\u00a0 Almost every diet out there relies on ketosis for fat loss! So...<\/p>\n\n
\n
5. Frozen Vegetables with Sauces<\/h3>\n
![\"fat](\"https:\/\/turnaroundfitness.comwp-content\/uploads\/2018\/02\/DSC_0150-1024x680.jpg\")
<\/a><\/p>\n6. Commercial Vegetable Juices<\/h3>\n
![\"fat](\"https:\/\/turnaroundfitness.comwp-content\/uploads\/2018\/02\/juices.jpg\")
<\/a><\/p>\n
\n(BMI).<\/p>\n
![\"belly](\"https:\/\/turnaroundfitness.comwp-content\/uploads\/2018\/01\/image004.gif\")
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"