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Or, if you prefer eating earlier in the day, that eating window might look like a 9 AM breakfast and a 12:30 PM lunch. Just make sure to account for enough time to eat your meals within that 4-hour window! What Are the Benefits of the Warrior Diet?The benefits of the warrior diet are similar to traditional intermittent fasting. It should be noted that these benefits are from consistent practice and will not happen overnight. Staying consistent with the warrior diet may yield benefits such as: [1] [2] Reduction in inflammationImproved insulin sensitivity and glucose managementImprovements in body composition (reduction in body fat)Healthy aging and longevity Is the Warrior Diet Safe?Generally speaking, research suggests that intermittent fasting is considered to be safe, but as always, speak with your physician first before making any dietary changes. [3] Tips & RecommendationsIf you are looking to try 20/4 intermittent fasting in combination with keto for the first time you might be wondering where to start. One thing to keep in mind is that your body will need time to adjust to this new eating schedule. Already being keto-adapted can also make the warrior diet easier. Here are a few other tips and recommendations to make your journey more smooth. Meal prep for keto and fastingPreparing your meals in advance will help make sure you get the right nutrition and save time. Make sure to drink plenty of water during your fasting window. Consume enough electrolytes during your feeding window—if you have a difficult time getting enough sodium, potassium, and magnesium into your diet, try adding an electrolyte supplement.
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PressingManufacturers use a series of expellers or screw presses to press the cooked canola seeds, which removes around 50-60% of the oil. Solvent ExtractionThe remaining seeds contain around 20% oil. Manufacturers use a chemical called hexane to break down the seeds and extract the remainder of the oil. DesolventizingTo strip any hexane from the seeds, manufacturers heat the seeds (canola meal) a third time at 203-239℉ using steam exposure. Oil ProcessingManufacturers refine the extracted oil with various methods, such as exposure to phosphoric acid, filtration through acid-activated clays, and steam distillation. To make shortening or margarine, manufacturers use a process called hydrogenation, where molecules of hydrogen are pumped into the canola oil to alter the chemical structure. The hydrogenation process extends the shelf life and allows the oil to become solid at room temperature, but it also creates artificial trans fats. Trans fats aren’t like natural fats found in whole foods like meat, fish, and dairy. [5]Nutrient Profile of Canola OilFarmer pouring fresh-pressed canola oil after processingCanola oil isn’t a rich source of nutrients. One tablespoon (15ml) of canola oil provides 124 calories and 12% of the reference daily intake (RDI) for vitamin E and K. [6]Aside from E and K, canola oil is devoid of nutrients.
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How is Canola Oil Made?The manufacturing process of canola oil is long, complex, and involves synthetic chemicals. Seed CleaningFirst, the seeds are separated and cleaned. Seed ConditioningThe seeds are pre-heated to around 95℉ and ‘flaked’ inside roller mills to rupture the seed’s cell wall. Blooming canola flowersSeed CookingManufacturers use steam-heated cookers for cooking the seeds, typically for around 15-20 minutes at 176-221℉. PressingManufacturers use a series of expellers or screw presses to press the cooked canola seeds, which removes around 50-60% of the oil. Solvent
ExtractionThe remaining seeds contain around 20% oil. Manufacturers use a chemical called hexane to break down the seeds and extract the remainder of the oil. DesolventizingTo strip any hexane from the seeds, manufacturers heat the seeds (canola meal) a third time at 203-239℉ using steam exposure. Oil ProcessingManufacturers refine the extracted oil with various methods, such as exposure to phosphoric acid, filtration through acid-activated clays, and steam distillation. To make shortening or margarine, manufacturers use a process called hydrogenation, where molecules of hydrogen are pumped into the canola oil to alter the chemical structure. The hydrogenation process extends the shelf life and allows the oil to become solid at room temperature, but it also creates artificial trans fats.
