FAQ

Low Carb Winnipeg Winnipeg restaurants

Are these meals healthy?

“Healthy” is a difficult thing to define clearly.  I prefer to consider whether these meals are “more healthful” than alternatives.  There are those who would NEVER think about eating at any fast food restaurant EVER. I can appreciate that.  It would be better (more healthful) if you only ever ate organic grass-fed beef and organic, locally grown vegetables.  But for most people, this is difficult to maintain on a day-to-day basis and avoiding “quick meals”, lunch meetings, social meals, at the like, does not fit into their lifestyle.

I don’t claim that the meal suggestions presented on this site are the most healthy meals in the world, and nothing beats meals you prepare yourself with pure ingredients. However, the intention of this site is to guide you to making “more healthful” choices wherever you might find yourself.

Avoiding refined carbohydrates, refined sugars, refined starches, is a good idea and, I believe, a more healthful dietary choice. Where you cannot altogether avoid the poor food choices, finding ways to reduce the exposure to the worst forms of calories goes a long way to regulating insulin and managing weight.

It’s not about eating perfectly. It’s about eating better in an imperfect world.

 

Where do your carb counts come from?

In each meal suggestion, I give a carb count, or an approximation of carbs for the meal.  The “~” is used to indicate that the count has been estimated.  Where there is no “~”, the information was sourced from the company’s own website, or from nutritional information provided in-store. Where I’ve used a “~”, I’ve tried my best to make reasonable assumptions based on the known ingredients.  This is an imperfect science at best, but I’ve attempted to give you a rough idea of the carb count so you can make relatively informed decisions.

In all cases, the carb count is expressed as “net carbs”.  Net carbs are calculated by subtracting fiber carbs from the total carbs.

 

Do you get paid by any of the restaurants mentioned here?

I wish!  Maybe someday a restaurant will want to give me piles of money to mention them on my little site, but as it stands… nope.

 

Which ‘Low Carb’ philosophy/plan do you subscribe to? 

I can’t say I follow any specific low carb diet over another.  I’ve tried to gather information from as many sources that I feel are trustworthy as possible. I’m heavily influenced and inspired by the likes of Gary Taubes, Dr. William Davis, Angelo Coppola, Sean Croxton, and Jimmy Moore.  My philosophy is, in a nutshell:

  1. Making ‘better choices’ consistently is more important than making ‘the best choices’ for a while.
  2. Be willing to consistently learn and adapt your thinking, and get curious about how nutrition works in your body.
  3. Test!  When it’s possible, don’t assume, but rather test to find out.
  4. Live and let live.  This lifestyle isn’t for everybody.

As for what I do, specifically… my own diet is largely as follows:

  • Very, very few refined carbs such as sugar, corn products, refined starches
  • As close to ‘no wheat’ as I can manage (that stuff’s in EVERYTHING)
  • All the meat, cheese, eggs, and vegetables (minus the exceptions below) I care to eat
  • Very limited quantities of root vegetables such as carrots, and no potatoes.
  • No rice
  • Limited quantities of fruits low on the Glycemic Index (berries, granny smith apples, grapefruit) and none of the high  Glycemic Index fruits (banana, pineapple, mango, papaya)
  • Limited consumption of seed oils, hydrogenated or partially hydrogenates oils (I never cook with them at home, but they can be hard to avoid when eating away from home)
  • Very limited consumption of starchy beans
  • Limited consumption of most artificial sweeteners (though I’ll drink diet soda when I’m in a restaurant, never at home)
  • Liberal use of the sweeteners Stevia and Xylitol when baking
  • Plenty of healthy fats such as coconut oil, extra virgin olive oil, and butter
  • Maintain a diet consisting of approximately 30g to 40g of carbs per day.
These are the things that seem to work for me.   Some people can get away with potatoes, more fruits, or even some whole grain wheat products.  Not me.  The years of physical abuse I put my body through chowing down on insulin-spiking refined carbs now requires a fairly strict low-carb lifestyle.

 

 Who should be eating low carb?

This is really a personal choice, and not one that can be forced on anyone.  However, I would say that anybody who suffers from metabolic damage, is overweight or obese, has Type 2 Diabetes or is pre-diabetic, is at risk of heart disease, has ADD/ADHD or Autism, or really, just about anybody who does not feel healthy, should at least take a long, hard look at a low carb lifestyle.  However, I’m not a doctor and I don’t give medical advice. There are some really great resources out there for anyone willing to get inquisitive and start digging.

 

What made you go low carb?

Prior to adopting this lifestyle, I was pre-diabetic, weighed over 300 lbs., suffered undiagnosed sleep apnea, and began suffering gallbladder attacks – all by age 33!  On my second trip to the hospital (after my 3rd gallbladder attack) the doctor told me it was time to schedule a surgery to remove my gallbladder.  Though he reassured me that most people live perfectly normal lives without a gallbladder, it just didn’t sit right with me.  Maybe I’m crazy, but I have a tough time believing that this organ doesn’t serve an important purpose.

I decided to do my own research before committing to an organ-removing surgery.  What I found out completely changed my life and started me on a tremendous journey of learning and healing.

I am by no means “done” with my quest for maximum health – indeed, far from it.  However the incredible speed at which I saw recovery demonstrated for me that I was doing the right things. Within 2 weeks of adopting a low carb lifestyle I was no longer pre-diabetic, and within 2 months I had lost 30 lbs.  I have not had the surgery and have not suffered a gallbladder attack since starting. Ironically, the hospital doctors told me to stay away from fatty foods to reduce the risk of another gallbladder attack.  Since I started, I’ve maintained a very high-fat diet (but the good, natural, saturated fats!).

 

Disclaimer: 

The authors on this site are not doctors. The information on this site should not be taken as medical advice. Always consult a licensed medical practitioner before making changes to your diet. For more information, I highly recommend discussing your dietary needs with a Maximized Living Chiropractor.