RIPPEDFAT

We are a reliable source for a dietary weight loss lifestyle, aiming to introduce and empower our users to lead a healthier life by eating the foods they enjoy.

The knowledge and information presented on this site are the result of extensive research and have been sourced from authors, publishers, doctors, and experts in the field. It is my hope that this will offer you a deeper understanding of the various food types we consume daily, ultimately leading to improved health for ourselves and our families.

With this knowledge and its application, you will feel the benefits for both us and yourself. Sugar, a primary component in food processing, has been deteriorating our diets and health for years, comparable to the effects of smoking and drugs. 

It is not merely a substance that contributes to obesity; many low-fat products are laden with sugar, which can lead to visceral fat, increase the risk of heart disease, cancer, diabetes, and cause premature aging.

Carbohydrates serve as the body’s primary energy source and are categorized into three types: fiber, starch, and sugar. All carbohydrate-rich foods are converted into sugar (glucose) in the bloodstream.

The rate at which this sugar is metabolized determines whether it becomes fat around the waistline. It’s important to recognize that not all carbohydrates are the same; for example, when a potato is consumed, its starch is converted into sugar. Since there is no fiber or fat to slow this process, the sugar is rapidly broken down, causing a quick spike in insulin and directing energy to fat storage cells.

A potato, being high in starch—a form of sugar—breaks down quickly into the bloodstream, especially when not consumed with animal proteins, fats, or plant-based proteins such as those found in cream or green vegetables. These elements slow the absorption of sugar into the bloodstream. A meal that includes fats, proteins, and fiber will prevent blood sugar levels from spiking too high, resulting in lower insulin secretion and reducing the strain on the pancreas, which is crucial for maintaining health.

Do not fear consuming fats; they serve as a buffer against insulin spikes. However, it’s important to remember that fats contain the most calories among the three macronutrients—proteins, fats, and carbs—so it’s wise to consume them in moderation.

Excess weight and clogged arteries are not caused by fat itself, but rather by sugar from processed and refined foods, which, when consumed in excess, can lead to weight gain.

Fiber in green vegetables are max fat burner foods which cause the blood sugar levels to rise more gradually, preventing a spike in your bloodstream. A meal that combines fats, protein, and fiber will help maintain stable blood sugar levels, resulting in a lower insulin release. However, if a potato is eaten alone, blood sugar levels will surge, causing an exaggerated insulin spike due to the absence of fats and fiber. Understanding this concept of insulin in relation to animal protein, fats neutral to carbohydrates, and insulin will reveal the benefits of a high-fiber, low-carbohydrate diet.