3 Fat Loss Food Mistakes that Everyone Makes

I got Nick Pineault back again.
A few months back he was on EFI talking about foods that help with pain relief. Now he is back to chat about 3 fat loss food mistakes that everyone makes.
Enjoy the interview!
~ Rick Kaselj, MS

3 Fat Loss Food Mistakes that Everyone Makes with Nicolas Pineault

==> http://youtu.be/jUXU2Mr3q7k for the link to the above video.

Rick Kaselj: Hey this is Rick Kaselj from ExercisesForInjuries.com. I want to welcome you to another video interview. In this video I am going to Interview Nick Pineault who I interviewed before. I interviewed him back a couple of months where we were talking about the pain-free diet.

Today, we are going to talk about more on the fat loss side of things. I’ve met Nick and we exchanged emails over the internet. We met a couple of months back in Denver and had a good chat there. And we also ran into each other a couple of weeks ago in San Diego.

So Nick I will get you to introduce yourself to the listeners, viewers and readers of exercisesforinjuries.com.

Who is Nick Pineault?

Nick Pineault: Sure, thanks Rick. Thank you for having me it’s always a pleasure. First, I am Nick Pineault, you can get by my name. I’m a Canadian and now in Montreal Quebec.

You can visit me here, in Montreal, if you want. It’s really a great place.

Rick Kaselj: I will.

Nick Pineault: Sure, you need to come here in summer though because the weather is way too cold, -5 degree Celsius.

My nickname is the “Nutrition Nerd.” Actually a lot of people started calling me this because I always have something to say about ingredients about food and I am really passionate about this stuff.

People often asked me what kind of credentials I can show them or big fancy golden diplomas on my walls. I don’t have any of those.

My background is communications. I studied 4 years in a University of Communications. I consider myself more of a journalist than a nutrition expert per se.

That being said, my passion lies in Nutrition. In the past 7 years, I studied everything that is online and read thousands of articles and books trying to decipher and to find what’s true and what’s not true about certain myths that we hear everywhere in the media.

I am really about trying to find what’s the deal with all of this information on the internet whether it’s true or not.

Rick Kaselj: Last interview we talked about pain relieving foods. And in this video we are going to talk about fat burning foods. Let’s look into it and pretend that we walk into someone’s kitchen, what would be the foods that do not burn fat that are commonly seen in someone’s kitchen?

What is an example of food that is in everyone’s kitchen that does not burn fat?

Nick Pineault: Good question. I just need to look back at the way I used to eat because we are not born with nutrition knowledge. No one teaches us this stuff even in school. So the problem is people are educated, and I used to be, by TV, magazines, and the radio that are mass media.

Even on the internet you get probably the same information sources because people read the adult line version of the Wall Street Journal, right? That being said, the kind of information you get, for example, like margarine that’s one food I would not recommend eating because for example what they say is that it comes from of course a big myth of purely unsaturated fat that contains Omega 6, when in fact the problem is the manufacturing process.

Not all people ask them about how their food is made because we have other things to do with our lives. We are busy and we need to trust someone. You listen to TV and you see that a brand that is being advertised and you see yeah that’s healthy obviously and even that the American Heart Association puts their logo on it so it must be good.

I’m sorry, but when I looked at the actual manufacturing process what I noticed was that these oils extracted from let’s say canola, soy, or corn, the common plant oils, are extracted and they are really fragile. Exposure to any heat, oxygen, or manipulation will make them rancid and basically creates forms of trans fats.

You should extract them cold press, in that case they may have their part in your diet but the problem is those oils are refined. They are refined at high temperatures and then refined until the product is filtered and becomes golden and clear, you don’t smell anything, doesn’t taste much, and you think it’s healthy.

But in fact, one study in the University of Florida revealed that 4.6% transfat that is contained in those kinds of oils and that’s not even on the packaging because the fragile oil leaves traces of damaged fats. So really that comes back of course the industry doesn’t want to test those things because it will mean for them losing millions.

It’s not like they are trying to kill people or give bad products it’s just that they don’t want to think about it. Until consumers demand better products they will just be continued to be sold or refined and will be in most people’s kitchen. Fat damage increases inflammation in your body.

Rick Kaselj: Okay. I got an email from you a couple of weeks back and it highlighted the Olive Oil. And I love Olive Oil. Because my parents are Croatian and so we have a heavy influence of the Italians and pretty much my mom’s secret in any of her cooking is copious amount of olive oil.

What you were saying was we might be buying olive oil but that olive oil might not be what we think it is. Maybe you can expand on that a little bit.

What the Italian Mafia is doing with your food?

Nick Pineault: Yes, that’s one controversial topic. The one thing that I would say because I have learned from my past mistakes is that the information that we get is not 100% precise.

You got to take it and verify where the truth in your product is. That being said, research reveals that a lot of the olive oil imported from Italy and Spain is fake.

What I mean by fake is that it is mixed with let’s say a corn oil or other olive oil that don’t smell or taste like anything. That’s really a sad kind of deception for consumers because you have this brand that sells a 100% olive oil or even extra virgin oil which is even the highest grade possible and yet it doesn’t make the cut. And when you look at the actual product there are traces or even high percentages of those unhealthy oils that we just talked about.

Again you get the trans fat, the damaged fats with free radicals which accelerate in the process that causes inflammation. That being said, there are a lot of stories for a couple of decades about the Mafia being in there and yeah I read a great blog article about that. It’s not that I am making this stuff up its just one study that is well-known that olive oil is a big business and people make a lot of money out of it.

It’s the same thing as selling drugs in the street. People make a lot of money on it and it’s a risky business. For feeding in some sense mixing olive oil with refined oils is as bad because it is criminal, right? But some people do it and we need to protect ourselves.

That being said you need to thoroughly verify if your olive oil is legit. You got to check out a couple of things. First there’s the infamous bridge test, and that’s one thing that is not 100% accurate but if you got a really cheap brand of olive oil that’s only labeled olive oil but you don’t even know where it’s from, for example you just put a little bit of olive oil about 125ml in the fridge for up to 48hrs and it should solidify if it is real because it contains a lot of monounsaturated fats like avocado which becomes hardened under cold. If it’s still liquid, 100% liquid, then it would probably be let’s say corn oil or those purely unsaturated fat. It’s not 100% accurate.

And other things that you need to check out is does this product have a date that it will go bad because it should be consumed probably I think it’s a year maximum after extraction. If it doesn’t have a date, you know it’s really cheap. And check out if it has been reviewed by Consumer Reports, one is the US Davis Olive Center in California that did tests on flavoring to check out if the extra virgin mentioned is legit. Because extra virgin means that the taste is good and probably the nutrition is good too, so it’s preserved.

Rick Kaselj: Awesome. I had never thought that the Mafia had got into olive oil. Like you said it could be a very profitable industry to be in.

Nick Pineault:  It is. They’ll probably do a movie about it we call The Olive Oil Godfather.

Rick Kaselj: Forgot about Blood Diamonds. It is Olive Oil. We talked about something that might work against people’s ability to burn fat that’s in their kitchen.

Now what would be that one thing that you would recommend everyone has in their kitchen and helps with their fat burning?

What do you recommend people include in their kitchen to help with fat burning?

Nick Pineault: I will repeat myself here, but cooking oils are really important because you almost use them at every single meal. When you cook eggs in the morning and then you have steaks at night, you are always using them in small quantity.

The one thing that I suggest adding for people would be coconut oil. Let’s call it Virgin Coconut Oil is the one that tastes like coconut. Some people like it, some people hate it. Use it, it contains the medium chain triglycerides. It is basically in the form of fats that are used by your brain for immediate energy. It is not considered exactly like a fat in your body. It is more like a fat that is going to be burned really fast, that’s why it’s proven fat burning to some degree.

If you don’t like the taste, you maybe very pleased to know that there’s a kind of pressed coconut oil that is deodorized naturally. Deodorization with some oils is made with chemicals and everything but brands like Tropical Tradition, you can look it up on Google, it’s a really good brand that offers pressed coconut oil and it is deodorized so you get basically a flavorless fat that is really healthy.

The one important thing when choosing your fats source for cooking is stability because you don’t want it to overcook and to over burn because you will basically do the same thing that manufacturers do with their corn oil and soy oil. You will burn the oil and then adding all those byproducts created that you don’t want in your body. Long term you want to use it in your body every single day that’s just one that is adding to your kitchen.

Rick Kaselj: Awesome. We come to the end of this interview, any last minute tips or things that you want to leave with the readers, listeners and viewers?

What to do about BPA in cans of vegetables and fruit?

Nick Pineault: Yes, sure. Maybe just a second tip really quick is people are really afraid of BPA in cans. A lot of people buy beans and lentils in cans. Even me I find myself buying them because they are really handy.

That being said, people are having a hard time digesting them, the beans and lentils, because usually these are really hard to digest unless you soak them overnight and then you boil them. It is because it contains some toxins that are really hard to digest.

Even in India they soak and boil all their beans and lentils before making them into soups and stuff like that. When you use the bean and boil it right with no soaking at all you end up having digestive problems.

That’s one thing that is really interesting because they are a really cheap protein source. Most people they add beans in their diet and then they have all those funny jokes around them obviously because it gives you bloating and all the other side effects. So that’s one little tip to take home that I thought about on the truth about fat burning foods.

Rick Kaselj: Where can people get more information about you Nick?

Where can people get more information about Nick?

Nick Pineault: Two things. If you want to know about the latest product that I have just released that has reached 10 thousand sales as of this week. We have reached a lot of people with this product and I am really proud of what we have done so far. It’s the Truth About Fat Burning Foods.

In the book I talked about all of those things like olive oil, coconut oil, and basically going in depth in each and every of these ingredients but also drinks and supplements and basically reveal all the research I have been doing for a couple of years now.

If you want to follow me on a constant basis, just head on to NickPineault.com. I am sure Rick will have a blog or a link somewhere or just look me up on Google and you will eventually find me. I’ve got a lot of stuff every week like nutrition tips, fat loss, and also answers to your eating better and smart choices.

Rick Kaselj: Thank you very much Nick. And thank you exercisesforinjuries.com readers, listeners, and viewers. Thank you very much for joining me on this interview.

Make sure you swing by exercisesforinjuries.com. You can type in your injury and there’s a good chance that I have an article or video on your injury.

Second thing if you are watching this on YouTube, head up above and hit subscribe and what that will do is you will end up getting videos like this and interviews like this every couple of days from me.

Lastly, head down below and let Nick and I know what you think about this interview. Hit LIKE or leave us a comment and question and Nick and I will get back to you.

So this is Rick Kaselj from exercisesforinjuries.com in Vancouver Canada and Nick Pineault in Montreal Quebec from Truth About Fat Burning Foods saying take care and bye bye.

Rick Kaselj, MS