Low Carb Kids!

Controversy reigns supreme when it comes to the topic of kids nutrition. There’s always going to be the naysayers, armchair nutritionists, sceptics and critics.

I know how much research Vicky does to ensure that she practices and consults according to the best evidence and science based information that is available. This guarantees that she does not only have the best interest of her clients at heart but also her family.

Our diet has changed considerably over the past 2-3 years, and especially so over the past 12 months. Our kids have gone from eating a lot of processed, packaged foods with a string of ingredients to eating mainly whole, real foods with single ingredients (e.g. read the ingredients label of a loaf of Whole Grain bread from a commercial retailer, versus the ingredients you find in fresh fruit and veggies – no ingredients labels on fresh whole food!).

The understated and undeniable truth is that humans do not need to consume carbohydrates in order to produce blood glucose (which is required for a number of metabolic processes). On the other hand, fats and proteins are essential macronutrients that are required to be consumed in order to maintain health.

We are armed with the knowledge that the overconsumption of carbohydrates is one of the main culprits of modern day diseases (diabetes, heart disease, obesity, dementia, cancer). So why would you continue to eat foods that contain a large percentage of carbs? And more importantly, why would you choose to keep those foods in your pantry having them readily available for your kids?

Our kids still do get their fair share of carbohydrates in their daily intake… fruits, veggies, nuts and seeds are just some of the more carb-rich foods. However, these foods are unprocessed, unpackaged and contain a lot of additional essential micronutrients that work with your body to aid digestion and absorption resulting in a fuel-based diet for energy, vitality and good health.