Poor metabolic health increases vulnerability to COVID-10

News

If there was ever a time to get your metabolic health in order it’s now. The biggest risk factors for having severe reactions or even death, other than age, with regard to COVID-19 is obesity, Type-2 Diabetes, and other associated conditions from metabolic syndrome.

Despite our nation’s ability to produce so much healthful food, fewer than one American adult in five is metabolically healthy, Dr. Dariush Mozaffarian, dean of the Freidman School of Nutrition Science and Policy at Tufts University, had told me the week before. He cited a recent national report describing poor diet as “now the leading cause of poor health in the U.S.” and the cause of more than half a million deaths per year.

Dr. Mozaffarian explained that poor metabolic health was the immunity-impairing factor underlying cardiovascular disease, Type 2 diabetes and obesity-related cancers that left so many nutritionally compromised Americans especially vulnerable to the lethal coronavirus now all but paralyzing the country.

“Only 12 percent of Americans are without high blood pressure, high cholesterol, diabetes or pre-diabetes,” he said in an interview last week. “The statistics are horrifying, but unlike Covid they happened gradually enough that people just shrugged their shoulders. However, beyond age, these are the biggest risk factors for illness and death from Covid-19.”

The New York Times

The New York Times stumbles in the story above by promoting fruit, vegetables, and whole grains when the current science shows that most fruits, some vegetables, and all grains are not that good for you. The current science shows that protein needs to be the star followed by saturated fat (the fat that comes with the meat) and non-root vegetables like broccoli, cauliflower, and kale. Fruit should largely be ignored with the exception of berries and maybe grapefruit.

The best part about getting your metabolic health on the right track is that it doesn’t take that long to start the reversal process. Once you get started on low carbohydrate consumption your body responds by making you more sensitive to insulin. You’ll stop spiking your glucose levels and quickly move on the path to better metabolic health.

That’s not to say it’s super easy. If you’re addicted to breads and sugar it will be difficult… at first. But, anyone can do it as long as you concentrate on satiety. That feeling of being full. Reducing carbohydrates and replacing them with protein and fat will leave you feeling satiated longer.

I suggest you start with the books I have listed here on my site. They lay it all out on how to get started. ketokooking.com/books

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