The Truth About Fat Burning Foods

The Truth About Fat Burning Foods

The Truth About Fat Burning Foods

Banned foods in your plate?

By Nick Pineault

Every day, Americans eat tons of dangerous banned ingredients, and
chances are you’re one of them.

I don’t mean to scare you, but to simply tell you the truth.

I’ve spent the last 7+ years researching how our food is made, and
discovered dark secrets I have to tell the world – even if it
makes me the most HATED expert by the big companies.

Here’s my top 5 banned ingredients that end up in most plates:

1) Ractopamine (in pork)

It’s banned in the European Union, China, and Taiwan – but Consumer
Reports found this dangerous drug in 20% of all pork products.

Oh, and as a side note – recent studies also found that 81% of all
supermarket meats in the US are contaminated with
antibiotic-resistant bacteria which damage your gut flora and slow
down your weight loss.

2) rBGH (in milk)

While Canada, Australia, New Zealand, Japan, Israel and all
European Union countries banned the use of rBGH, this hormone used
to increase cows’ milk product is still used in all 50 states.

The use of rBGH increases the levels of IGF-1 hormone in the milk
by at least 6 folds, increasing risks of various cancers.

3) GMOs (in almost everything)

Over 50 countries require labeling of GMO foods, and many of them
banned GMOs altogether.

In the US, GMO foods are NOT labeled – even if 91% of the
population feels like they should be. And because 90% of all soy,
corn, canola and sugar (sugar beet) in the US is now GMO, Americans
eat their weight in GMO foods each year.

The first-ever lifetime feeding study on the potential health risks
of GMOs was published in September 2012. The results of feeding
rats GMO corn for two years were very scary:

• Some rats developed massive tumors that represent 25% of their body weight
• Liver damage was up to 5 times higher in the GMO group than in the non-GMO group
• Female rats that ate GMOs had a 3X higher risk of premature death

4) Potassium Bromate (in bread)

Called a cancer threat by the CSPI since 1999, banned from dozens
of countries, this ingredient is still used in bread these days.

5) Chloramphenicol (in honey)

This antibiotic used on honey bees has been banned in the US for
years, but can still be found in cheap supermarket honey (along
with heavy metals) that comes from China.

The concerning thing is that a recent study found that 75% or more
of all the honey in the U.S. may be Chinese honey sold as American
honey.

======================

Scary, I know. But I know you want to learn the dirty truth about food,
and to make the right choices. You can do just that here:

==> Learn the Truth About Fat Burning Foods CLICK HERE

How To Make Sure Your Grass-Fed Beef Is In Fact Grass-Fed

Grass-Fed Beef

By: Nick Pineault
Creator and Author of The Truth About Fat Burning Foods

You probably already know that grass-fed beef has nothing to do with its feedlot-raised, grain-fed cousin that’s sold in supermarkets on the nutritional side.

In fact, grass-fed beef contains 2 to 4 times more omega-3 (essential fatty acids), 4 times more vitamin A and E, a lot more conjugated linoleic acid/CLA (a natural fat burner), and less fat and calories per pound than regular grain-fed beef you buy at the supermarket.

Grass-fed animals are considerably healthier than grain-fed ones, which means that farmers don’t have to use part of the 15 million pounds of antibiotics used on grain-fed cattle just to prevent them from getting sick.

Obviously, buying quality meat becomes a great idea to improve your own health and support local farms that care about animals.

So what label claim do you look for at your local Whole Foods to find grass-fed beef?

Turns out it’s really not that clear.

In the last couple of years, the labeling regulations have changed quite a lot in the beef industry. But of course, very few customers know that.

Nowadays, manufacturers are able to sell grass-fed beef that has been “grain-finished” as 100% grass-fed beef.

The problem is: some farmers will feed their cattle grass for most of their lifespan, but “finish” them with grains in the last months before sending them to the slaughterhouse.

Because the last 90 to 160 days of diet determine how much nutrition your big, juicy steak will contain, this process removes any benefits the initial grass diet might have had.

The bottom line: your beef needs to be both grass-fed and grass-finished to contain all the nutrition it’s supposed to.

But because those claims are still not regulated by the USDA, your best insurance is to develop a relationship with a farmer that raises beef the right way.

This will give you confidence that you’re buying the right kind.

———————–

Thanks Nick!

Now if you’re kinda irritated with this information, you’re
not alone.

That’s why the #1 product I recommend for EVERYBODY
in 2013 is The Truth About Fat Burning Foods.

In a world full of weight loss and nutrition scams, it’s very rare
that I come across legitimate research about food that actually
“stands out”, solves a huge problem, and gives us a REAL solution.

=> This is my #1 nutrition recommendation for 2013.

Nick researched over 512 studies while creating this.

Learn the REAL truth about the food you eat CLICK HERE

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