Thomas Ramey Watson

More insights into carbohydrates and factory-farmed meats and fats

Now, oversimplification runs both ways.

Not all fat is “good”: the fat from feedlot beef and factory-farm pork and chicken, which are fed loads of carbohydrates, has a different nutritional profile, higher in heart-disease-linked Omega-6 fatty acids, than those that eat their natural diets and forage on pasture, which

are rich in Omega-3s.

(The Eat Wild website collects the scientific literature on the differences.) And not all carbs are “bad”: complex carbohydrates from whole-plant-based foods cause less of a spike in blood sugar than do refined carbohydrates, i.e. processed foods.

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