New Episode

Potatoes and Rice Have a Higher Glycemic Index Than Sugar!

Hey Reader, it's Frank

I was a vegetarian for three years. No meat, just vegetables at every meal. I did everything I was told was responsible, and I never felt better for it.

Watch Video Here: Potatoes or Sugar​

It turns out the food I thought was healing me was still feeding the exact same problem that was making me sick. And it was hiding in the last place I looked. A potato.

In this video I walk through what I found when I finally checked the actual numbers behind potatoes and rice, not the label on the package. That includes the glycemic index data from the University of Sydney, an insulin study from the American Journal of Clinical Nutrition, and why my own doctor's advice to cut red meat wasn't wrong, it just wasn't pointed at the real problem.

Then I share the three steps I took once I understood what was actually happening, and where I landed after 90 days of carnivore compared to three years of doing everything "right."

I'm not a doctor. I'm telling you what I did after three years of eating clean and still feeling like crud.

Grab it here:

Until then, trust the process, trust your body, and trust the One who made it. Fix your food. Fix your life.

Fix your food... Fix your life.

Cheers Fixers,

Frank​
​The Carnivore Fix

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Thanks for watching! If you're on your own health journey and want more real-life carnivore, low-carb, and wellness content, let's connect!

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DISCLAIMER: The material on this channel is for informational and educational purposes only and reflects personal experience and study. It is not medical advice and is not intended to diagnose, treat, cure, or prevent any disease. Always consult a qualified healthcare professional before making changes to diet, medication, lifestyle, or exercise. All material is provided “as is,” and viewers assume all risk from its use. Never disregard or delay professional medical advice because of material on this channel. The creator assumes no responsibility for outcomes resulting from its use.