 Insulin is a hormone at the heart of some of our most common chronic health conditions, and a huge contributor to the rise in obesity.
It is a hormone that is connected to what and how we eat, sleep and move. Insulin works to control our blood sugar levels by providing fuel for all cells in the body so they can do their work. However, the role it plays in fat storage is one that maybe unfamiliar.  A common nutrition challenge that many people struggle with is consuming plant food. I am specifically referring to fruits, legumes, beans, and vegetables. In my experience vegetables are the most challenging. In this article interview my colleague Michelle Smith, MS, RDN, an expert in plant-based eating, vegan and vegetarian eating styles is sharing some of her knowledge, wisdom and tips.
 Ever since the mid-1970’s when well-meaning politician, George McGovern, spearheaded the move to create the first set of US Dietary Guidelines the battlecry against eating fat began.
Authors, like Gary Taubes (“Why We Get Fat”) and Denise Minger (“Death By Food Pyramid: How Shoddy Science, Sketchy Politics and Shady Special Interests Have Ruined Our Health”) have done an excellent job of writing about this if you're interested – but I digress. It has only taken about 35 years to finally correct the bad rap that fat was branded with! In late June 2015 a press release announced that the US Dietary will no longer focus on fat restriction and instead will focus on food quality. HALLELUJAH! |
AuthorI'm Carmina McGee, MS, RDN, and my mission is to support women to live their happiest, healthiest lives and THRIVE! 
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