Olivia Hedlund, a functional nutrition therapy practitioner based in Austin, Texas, is shedding light on three types of foods she opts to steer clear of in her daily dietary regimen. Known for her advocacy of a high-protein diet rich in healthy fats for stabilizing blood sugar levels, Hedlund has previously criticized the USDA’s dietary recommendations favoring wheat and grains.
In a recent Instagram post, Hedlund delved deeper into her dietary preferences, pinpointing three categories of food and drink she firmly avoids as a nutritionist. First on her list is cereal, a breakfast staple often associated with a quick energy boost. However, according to Hedlund, the majority of cereals, even those marketed as “healthier options,” are laden with sugar, leading to rapid blood sugar spikes followed by energy crashes and increased hunger.
Moving on, Hedlund expresses skepticism towards plant-based meat alternatives, advocating instead for responsibly-sourced animal products. She highlights the presence of hydrogenated oils and filler ingredients in plant-based meats, which she believes can have inflammatory effects on the body.
Lastly, Hedlund warns against reliance on “on-the-go” coffee brands, specifically mentioning Starbucks and Dunkin. She points out concerns about potential mold contamination and the presence of pesticides and chemicals in these coffee offerings, which she believes can disrupt hormonal balance and blood sugar levels.
While some Starbucks beverages, such as the highly sweetened caramel Frappuccino, are widely criticized for their health implications, other nutritionists have identified healthier options on the menu. Marissa Meshulam and Kristen Carli, registered dietitians, have highlighted several drinks at Starbucks that they deem more diet-friendly, including the Caffè Americano, Cappuccino, Iced Flat White, and Iced Brown Sugar Oatmilk Shaken Espresso.
Hedlund concludes her insights by emphasizing that occasional indulgence in these foods may fit into one’s lifestyle, but advocates for informed decision-making and education regarding dietary choices. She acknowledges that achieving dietary perfection is unrealistic and encourages a balanced approach to food consumption.
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