Build Fat Enmasse
No high Insulin, and No High Sugar - ZERO FAT DEVELOPMENT"Based on the research and information I have on November 7, 2007 the following makes sense to me," Harlan Jacobsen Copyright ©2007 |
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It is that simple- BEING A LITTLE FAT IS NOT MANS NATURAL STATE- If you go on 100% the food input you were designed for whether you eat huge amounts or small amounts your body weight will stay within a few pounds of a preset-normal weight for you. It is only when you get into refined food such as sugar, flour, dairy and agriculture products man never adapted to, Then you gain weight. Your body was not designed for modern man processed, refined,
condensed and manufactured food and has never adjusted at all to handle
high amounts of sugar or steel milled flour. Your body was designed to eat almost unlimited amounts of Grass raised meat, lots of fat, nuts, berries, fruits and vegetables, mushrooms etc. and NEVER PUT ON FAT. Man has a history of a very hard time health wise, NEVER adjusting to agriculture products-dairy and grains- Now handle a few of those fairly and most societies have learned to eat fermented versions etc. such as yogurt. etc. The trouble started when Sugar was refined, input was increased above 20 lbs a person and grains were steel milled into fine flour etc. resulting in a concentrated input, mans body is totally unequipped to handle.
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DISCLAIMER: Any and all information and/or articles contained within this website are not meant as nor should they be taken, viewed and/or interpreted as medical advice. They are presented for your information, your education on the subject and as a guideline only. If you have any questions or need additional information, please consult your family doctor or trained medical personnel before taking any action. Information is edited by a layman from published authors and scientific reports, plus personal experience as a diabetic. If you notice any substantive errors please contact the publisher harlanjacobsen@webtv.net, put the word "Diabetes" in the subject line. |
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