Others eat like crap and lose weight, WTF?!

body weight does not equal good health!

There are many folks who can eat a ton and "never gain weight" - however what is taking place on he inside is super destructive - high cholesterol, high BP. There is also a growing phenomenon in this country now known as "skinny-fat" - that is, a person's weight is perfect according to the scale, however their body fat % is off the charts unhealthy.

Eating tons of junk and being healthy is a myth - don't buy into it. Some may have the metabolism to burn the calories - yes, but they are not improving their health.

Eat healthy - focus on lifestyle changes and you will see the weight come off - I can attest to it!

EXACTLY!! Well said!

For my two cents now...

The people wo are eating the crappy food have one focus - losing weight/being skinny. They are obviously not concerned about their overall health and well being. You can be skinny and still have high blood pressure, diabetes, high cholesterol etc.

Remember, you really are what you eat. Once i began eating clean, my body changed from the inside out. My skin glows and looks amazing, my hair grows like crazy and is thick and shiny, my nails grow like crazy and are hard, etc. I feel awake and alive and full of energy!!!!

Keep on eating clean and working out. You will succeed and be healthy doing it!

I think I'm focusing too much on society's ideal woman's body too. I'm want to be that hot chick in a bikini, it sounds superficial but it's honest. I'm am stronger and I have built my endurance up day after day. This whole weight loss journey can be really frustrating and discouraging at times. I feel better then I use to and I love to sweat and pant and be exhausted after a workout.

What isn't processed?

Ummm and Avocado. Ummm a pepper out of my garden. Ummm fesh meat at the local butcher - how do you define "processed"? So you define "processed" as a person picking an Avocado and shipping it to a market? Intriguing...

Freezing of avocados is being studied along with that of individually Quick Freezing (IQF) of other fruits and berries. Although earlier conventional methods of freezing by frigid air or plate methods have proved satisfactory for meats, vegetables, and fruits immersed in syrup, two problems are inherent in freezing individual sections of products such as avocados or other fruits that are to be eaten uncooked. One is the formation of large ice crystals in a slow freeze, and the other is discoloration upon thawing. The ice crystals result in a breakdown of texture, while the discoloration, besides its lack of esthetic appeal, is accompanied by off-flavors. Very rapid freezing results in smaller ice crystals and better retention of texture, but discoloration upon thawing still remains a problem.
In recent years, rapid freezing by nitrogen, carbon dioxide, or freon has provided a means of texture retention. In our experiments we have used freon, a colorless liquid at low temperatures that boils at approximately -22°F. Its use has been approved by the Federal Food and Drug Administration. To improve color and flavor retention, we have dipped the fruits in an antioxidant solution of ascorbic acid (vitamin C) and malic acid (a naturally occurring acid in fruits and vegetables) prior to freezing.

I eat clean, too. if my twinkie falls on the floor, I'll definitely blow on it and brush it off. why would you not? that's just silly.

What isn't processed?

Ummm and Avocado. Ummm a pepper out of my garden. Ummm fesh meat at the local butcher - how do you define "processed"? So you define "processed" as a person picking an Avocado and shipping it to a market? Intriguing...

What isn't processed?

Ummm and Avocado. Ummm a pepper out of my garden. Ummm fesh meat at the local butcher - how do you define "processed"? So you define "processed" as a person picking an Avocado and shipping it to a market? Intriguing...

Avocado unless it's from your own tree?

Freezing of avocados is being studied along with that of individually Quick Freezing (IQF) of other fruits and berries. Although earlier conventional methods of freezing by frigid air or plate methods have proved satisfactory for meats, vegetables, and fruits immersed in syrup, two problems are inherent in freezing individual sections of products such as avocados or other fruits that are to be eaten uncooked. One is the formation of large ice crystals in a slow freeze, and the other is discoloration upon thawing. The ice crystals result in a breakdown of texture, while the discoloration, besides its lack of esthetic appeal, is accompanied by off-flavors. Very rapid freezing results in smaller ice crystals and better retention of texture, but discoloration upon thawing still remains a problem.
In recent years, rapid freezing by nitrogen, carbon dioxide, or freon has provided a means of texture retention. In our experiments we have used freon, a colorless liquid at low temperatures that boils at approximately -22°F. Its use has been approved by the Federal Food and Drug Administration. To improve color and flavor retention, we have dipped the fruits in an antioxidant solution of ascorbic acid (vitamin C) and malic acid (a naturally occurring acid in fruits and vegetables) prior to freezing.

Yeah you are right - better go get a hot pocket and and a ciggy - would not wanna get sick off an ice crystal!

Freon is healthy? I'm not scared of it, you might be.

What do chocolate, avocados, beer, and fish have in common? On any given day over the past few years, nutrition "experts" have named each of them as a panacea for cancer, high blood pressure, and a long list of other chronic conditions. And before you know it, these wonder foods find their way onto the food police hit list as the cause of all worldly woes. According to Scotland’s Daily Record, it’s enough to make your head (or scale) spin:

[T]he hundreds of food research reports published every year thrust the average shopper into a minefield of health warnings and advice on what is best to put in their trolley … Worryingly, this is just the tip of the iceberg, in which experts seem to take turns describing the same food as either good or bad for you.

With groups like the Center for Science in the Public Interest (CSPI), the Physicians Committee for Responsible Medicine, and People for the Ethical Treatment of Animals constantly spouting that entire categories of food are dangerous, it’s no wonder the many Americans have trouble keeping up with the food scare du jour. People should forget about "bad carbs" and high-fructose-whad’ya-call-it, because the best rule is the most basic: The dose makes the poison.

Leading nutrition experts at the American Dietetic Association (ADA) denounce the "good" food, "bad" food campaigns backed by pseudo-science. On the other hand, the ADA recommends that individuals focus on the amount, rather than the type of foods consumed.

Conventional wisdom isn’t always wise.

In a time when seemingly every kind of food or drink has something bad associated with it, you’d think at least water would escape unscathed. But one doctor reported in the British Medical Journal this July that advice to drink 8 glasses of water per day is “nonsense.” And drinking too much water could actually be harmful.

The lesson here isn’t that water is bad or that we shouldn’t drink it. Rather, it’s that the so-called experts on what we eat and drink can change their minds (and often do).

In the 1970s, eggs were considered unhealthy due to their cholesterol content. Since then, scientists figured out that dietary cholesterol isn’t the same thing as blood cholesterol, and the tables turned again: Eggs are now considered a health food.

Similarly, in the 1980s fat became the enemy and “low-fat” products spread like wildfire. Now that trend is starting to change as carbs are developing a stigma.

Despite how much money and expertise is poured into nutrition research, we should still be skeptical about jumping to conclusions about our food and health. Our understanding is always shifting, and it’s often muddled by activists with a dog in the fight.

Consider the case of high fructose corn syrup. People started to shun this corn sugar in favor of sugar from cane or beets after one hypothesis several years ago speculated that high fructose corn syrup might be especially fattening.

But once again, a nutritional about-face has occurred. Credible experts from the American Medical Association to the American Dietetic Association recognize table sugar and high fructose corn syrup are metabolized similarly by the body. And two authors of the original hypothesis later declared that sugar is sugar, whether it is made from beets, cane or corn.

These days, the newest party line is that we should reduce our intake of sodium. Sodium raises blood pressure, which in turn raises the risk of heart problems, or so the logic goes. Some “food police” activists want national salt control.

In reality, it appears that only 10 percent of the population is truly sensitive to sodium. Recently published research discovered that salt reduction in people diagnosed with heart disease is actually associated with a more than twofold higher risk of dying. Additionally, a 50 percent salt reduction was not associated with improved heart health in the general population.

And the conventional wisdom about fish consumption may soon change as well. According to a 2004 government advisory, pregnant women should eat at most two servings of fish a week due to the trace amount of mercury in seafood. Environmental and animal rights groups — concerned with preserving wild fish stocks — have latched onto this as a way to scare Americans away from eating fish.

But more than 100 experts signed an open letter last year asking the federal government to update its recommendations in light of newer research finding that the health benefits of eating fish far outweigh the hypothetical detriments. (There still hasn’t been a single case of mercury poisoning in the United States from commercially bought seafood.)

A 2007 Lancet study found “no evidence” for concern, and further discovered that of the 9,000 pregnant women studied, those who ate the most fish had kids with the highest IQs. (Japanese children eat plenty of tuna and seem to have little trouble with math.)

What else could lie on the food horizon? It’s hard to say. It may well turn out that saturated fat isn’t as bad as it’s made out to be.

Whatever the case, we should bet on “moderation” remaining the cornerstone of any diet. Anybody who tells you a food or ingredient is going to harm you generally has an agenda, and not your health, to promote.

There are so many of us here who are fighting the good fight with clean eating, cutting out processed junk food and literally working our butts off. Don't give up...we are living proof that it works!! Good luck to you!