Not all calories are born equal. 👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀 The body uses ~50% less energy processing ultra-processed foods versus real whole foods. 👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀 That “easy” calorie often costs you more in the long run. Prioritize whole foods for better energy, less inflammation and easier fat loss. Drop your favorite whole-food meal below! 🔥

Good morning, beautiful people and I hope you have a gorgeous Monday! May will be a month where we will talk a lot about insulin and about insulin resistance. And we will talk about all the key things we could implement to fix the insulin resistance. We will take it step by step. Don´t worry, everything will remain posted in the Classroom and you can get back to it whenever you feel like it. This is what we will do, step by step: 📝📝📝📝📝📝📝📝📝📝📝📝📝📝📝📝📝📝📝 1️⃣Assessment: you will take a quiz to see if you have insulin sensitivity (or resistance) - as soon as you can. 2️⃣Note down your score. You can publish it here as a comment if you want or make a post of your own under Challenges. - until the end of this week 3️⃣Implement lifestyle changes (at least one a week) to start tackling your insulin issues throughout the month of May. 📝📝📝📝📝📝📝📝📝📝📝📝📝📝📝📝📝📝📝 Let´s go! We can do this!

In the Mojave desert, the rains arrive in late summer like a long-overdue promise. After months of cracked earth and merciless heat, the clouds finally break open and the rain pours down and the ground does something that defies every instinct. It refuses to drink. Geologists call this hydrophobicity. The extreme heat, combined with resins released by desert plants, creates an invisible waxy crust on the surface of the soil. The rain lands, beads up and rolls away. The harder it pours, the faster the water escapes. The earth has simply forgotten how to receive the rain. Something almost identical happens inside the human body when it develops insulin resistance, and understanding the parallel may be one of the most useful things we can do for our long-term health. Every time we eat, the pancreas releases insulin, a hormone that functions as a biological key. It travels through the bloodstream to our cells, fits into a specific receptor, and turns it, allowing glucose to enter and be burned as energy. In a healthy body, this is an elegant, almost effortless choreography. A meal arrives, insulin rises gently, cells open, energy flows in, and the signal quiets. Like rain falling on soft soil, everything is absorbed in its own time. But our modern food environment has fundamentally changed our metabolism. When we consistently eat highly processed carbohydrates and added sugars - things that break down almost instantly into glucose - the insulin signal never gets to quiet. And just as the desert soil develops its waxy crust as a response to relentless heat, our cells begin to protect themselves from the relentless flood of insulin by pulling their receptors inward. They grow numb to the signal. This is insulin resistance - and it is important to understand that it is not a failure of the body. It is the body doing exactly what a body does: adapting to its environment, protecting itself from what it perceives as excess. The cell, overwhelmed by a constant influx of energy it cannot process, locks its own door. The problem is that a protective adaptation, sustained long enough, becomes its own disease.

If you’re new, you’re in the right place. This community exists to help you reduce chronic inflammation through simple habits, real food and a Mediterranean approach to daily living. Practical steps that work in real life, no extremes. You can find our plans here. So, let´s do this! 1. Post a photo of a vegetable /fruit that you have right now at home Ugly photos encouraged, we are not on Instagram :) 2. Introduce Yourself Post a short introduction so we can welcome you. Share: - Where you’re from - What brought you here - One habit you want to improve This helps you connect with others and gives you a clear starting point. 3. Go to the Classroom to start the process: click here Start whenever you’re ready.

You may have noticed that particular potato recipes call for specific type of potatoes. This is because potatoes differ by their content of amylose and amylopectin. - Potato types high in amylose are fluffy and floury. They're the best for mashing, frying, or baking. - Potato types high in amylopectin are waxy. They're best for boiling, and tend to hold their shape rather than falling apart. If you try to mash them, they'll go gluey. Waxy-type potatoes are also higher in resistant starch. When they're cooked , then cooled, their molecules align to trap water and resist digestion. Do you know what's the difference between the amylose and amylopectin? Tell me if you know, and tell me if you don't👇 @Elena Maren don't spoil the joke for others, wait for them to answer 😂