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12 Steps to Wholesome Nutrition: The Facts About Fats

We've gone through the low-fat era and have now moved onto the high-fat paradigm, but is that actually good for us. This class considers the good, bad and the ugly of dietary fat choices.

12 Steps to Wholesome Nutrition: The Facts About Fats

We've gone through the low-fat era and have now moved onto the high-fat paradigm, but is that actually good for us. This class considers the good, bad and the ugly of dietary fat choices.
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This presentation debunks common myths around fats. We learn how to classify different types of fats and the importance of getting enough good-quality fats in our diet. We also look into cholesterol and its role in producing sex and stress hormones, what the optimal omega-6 to omega-3 ratio is, and how genetic tests can help determine how effectively a person metabolises fat.
Good quality fats are essential for good health. This assignment involves tracking your fat intake from your food diary. It will provide you with a better understanding of the quality of fats in your diet. PART 1 - THE FOOD DIARY Without changing the way that you normally eat, start by filling in the attached food diary for two days - please make use of the reflection column, noting your thoughts about your particular food choices, especially incorporating the learnings from the individuality lecture and guest speakers. Also please take note of how certain foods make you feel: your energy, your digestion, your mood etc. If you have already done the class 'Genetic Individuality', you can use your food diary from that homework assignment. PART 2 - TRACK YOUR FAT Pick and list every food item from your two-day food diary that you consider to be a fat source. PART 3 - RATE YOUR FATS Rate each of those food items as ‘good’, ‘bad’ or ‘ugly’ by following the instructions in the sheet. INTERPRETATIONS The ‘good’ fats are the best in quality and should be part of your daily intake. The ‘bad’ fats are not as good and you should limit their intake, while the ‘ugly’ fats are the worst and should be avoided. Now watch the homework interpretation video to bring this learning together for you.

This course is step 3 of the comprehensive 12 Steps to Wholesome Nutrition course by Ian Craig and Rachel Jesson, based on their book Wholesome Nutrition. Each 'step' is available for purchase as an individual class, so you can pick and choose the content that is of particular interest to you. 

Requirements

You need to be enthusiastic about learning more about wholesome nutrition and healthy food choices for you. A little prior diet or food knowledge is useful but not essential.

This presentation debunks common myths around fats. We learn how to classify different types of fats and the importance of getting enough good-quality fats in our diet. We also look into cholesterol and its role in producing sex and stress hormones, what the optimal omega-6 to omega-3 ratio is, and how genetic tests can help determine how effectively a person metabolises fat.
Good quality fats are essential for good health. This assignment involves tracking your fat intake from your food diary. It will provide you with a better understanding of the quality of fats in your diet. PART 1 - THE FOOD DIARY Without changing the way that you normally eat, start by filling in the attached food diary for two days - please make use of the reflection column, noting your thoughts about your particular food choices, especially incorporating the learnings from the individuality lecture and guest speakers. Also please take note of how certain foods make you feel: your energy, your digestion, your mood etc. If you have already done the class 'Genetic Individuality', you can use your food diary from that homework assignment. PART 2 - TRACK YOUR FAT Pick and list every food item from your two-day food diary that you consider to be a fat source. PART 3 - RATE YOUR FATS Rate each of those food items as ‘good’, ‘bad’ or ‘ugly’ by following the instructions in the sheet. INTERPRETATIONS The ‘good’ fats are the best in quality and should be part of your daily intake. The ‘bad’ fats are not as good and you should limit their intake, while the ‘ugly’ fats are the worst and should be avoided. Now watch the homework interpretation video to bring this learning together for you.

About the instructors

Ian Craig

Nutritional Therapist & Exercise Physiologist
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Ian is a nutrition and lifestyle practitioner, writer and teacher, who likes to challenge the status quo of modern nutritional and medical beliefs - those limited beliefs that do not serve the world's health. He works with complex modern health imbalances, such as autoimmunity, chronic fatigue and fibromyalgia, plus gastrointestinal complains, and the myriad of weight management challenges. Additionally, Ian is the author of his 'fresh' educational book Wholesome Nutrition, and he is the founder of the Centre for Integrative Sports Nutrition international certificate course. 

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