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Foods That Can Suppress Appetite, Aid Weight Loss

Whether it’s turning to supplements, juices or new challenging workouts, it seems everyone is looking for the magic weight loss bullet. But sometimes, losing weight may just be a matter of tweaking your diet – and eating foods that work for you, not against you.

Though none of these foods will work magic by themselves, when they are included as part of a healthy weight-loss diet, they may give you an edge in controlling hunger and shedding unwanted pounds.

These satiety-boosting foods will keep you winning at weight loss.

Greek or Icelandic yogurt

Greek and Icelandic yogurt (both strained to remove the liquid whey) are thicker, creamier and richer in protein than their regular yogurt counterparts, making them one of the best snacks for curbing appetite.

It’s the protein that keeps us feeling full. A 5.3-ounce container of plain nonfat Greek yogurt contains 15 grams of protein; the same portion of plain nonfat Icelandic-style skyr yogurt provides 17 grams of protein. By comparison, a regular fat-free plain yogurt contains 7 grams of protein.

Research suggests that protein is even more satiating than fat or carbohydrates. Therefore, it can be a strategic nutrient player in terms of appetite control and weight loss.

In one study, when individuals were given the same number of calories (and the same percentage of carbohydrates), they reported feeling less hungry when the percentage of protein was increased from 15% to 30% of calories. Even more interesting is the fact that when they were allowed to eat as many calories as they wanted on the 30% protein diet, they ended up consuming a total of 441 fewer calories than when they started, and they lost an average of 11 pounds.

Other foods that pack protein include cottage cheese, milk, eggs, fish, lean poultry and meats, peanut butter, lentils and soybeans.

Avocados

You may know that avocados are an excellent source of heart-healthy fats. And with 9 calories per gram – more than double the calories per gram of carbohydrates or protein — fat fills us up fast, which can be beneficial in controlling hunger.

Avocados are rich in a fat known as oleic acid, which offers an added benefit in terms of the fruit’s effects on appetite.

Oleic acid is an omega-9 fatty acid also found in high quantities in olive and canola oils. In the body, it is converted into a compound known as OEA (oleoylethanolamide).

Weight loss can be tied to when, not just what, you eat

One recent study found that when individuals consumed high-oleic-acid vegetable oils with their meals, their levels of OEA increased, and this ultimately decreased hunger and reduced calorie intake at the next meal.

“Freshly formed OEA travels to the nerve fibers that lie beneath the gut lining and tells them to send a satiety signal to the brain,” said Daniele Piomelli, professor of anatomy and neurobiology, pharmacology and biological chemistry at the University of California, Irvine, who has studied OEA’s role in appetite reduction.

“OEA reduces appetite and lowers body weight in obese animals and possibly people,” she explained. “But obese people cannot make it, so it has to come from outside.”

Aside from avocados and certain oils, top sources of oleic acid include olives, nuts and seeds. Just be sure to watch portions of these high-fat foods.

Red chili peppers

Capsaicin is the plant compound in red chili peppers that gives them their “hot” sensation. But the burn can work both ways, as these heat-packed peppers can keep calories in check, which is key to weight loss.

Research suggests that capsaicin may help curb hunger. In one small study, when individuals consumed red pepper with their breakfast, they experienced a decrease in appetite before lunch and consumed less protein and fat during lunch. Another study found that adding red pepper to an appetizer significantly reduced the total amount of calories and carbohydrates consumed during lunch and during a snack served hours later.

On the other hand, the beneficial effects may be greatest when one first starts consuming red pepper, as its effects may decrease over time. Another study found that those who don’t consume red pepper regularly experienced a decrease in their desire to eat fatty and salty foods when they do.

How does it work? “Spicy red peppers turn on receptors in our mouths that cause us to feel burn. This gives a ‘kick’ to the system that triggers our bodies’ fight-or-flight response,” said study author Mary-Jon Ludy, associate professor of clinical nutrition at Bowling Green State University Activating the sympathetic nervous system in that way increases satiety and energy expenditure.

Interestingly, when you remove the taste response part (by swallowing the pepper in a capsule, for example), the weight management effects aren’t as big, Ludy explained.

If spicy foods seem a bit intimidating, start slowly. One of the easiest ways to incorporate red chili peppers into your diet is to add red pepper flakes to chicken dishes, pasta, pizza or other foods you may be inclined to overeat.

Barley

Though it’s rich in carbohydrates, barley is another natural appetite suppressant, as the grain contains a unique combination of dietary fibers that make it extra filling.

In one study, individuals ate bread made out of barley kernels for three days at breakfast, lunch and dinner. Researchers found that the participants experienced improved appetite control and a boost in metabolism for up to 14 hours after their last meal, along with a decrease in blood sugar and insulin levels.

Barley can be enjoyed in soup or as a hot cereal for breakfast. You can also use it in place of rice in risottos and pilafs.

Are potatoes healthy?

“Test subjects experienced higher satiety and less hunger and willingness to eat,” said study author Anne Nilsson, an associate professor in the Food for Health Science Centre at Lund University in Sweden.

According to Nilsson, when the fibers in barley – specifically betaglucans and arabinoxylans – reach the gut, they are metabolized by gut bacteria, and this increases levels of hormones that regulate appetite.

potatoes

Soup

When soup is eaten as appetizer, it can decrease hunger, increase fullness and reduce the total calories consumed for the entire meal.

In one study, participants got four soups with the same ingredients in different forms: separate broth and vegetables, chunky vegetable soup, chunky-pureed vegetable soup and pureed vegetable soup.
Researchers found that varying the form of soup did not significantly affect satiety or food intake: As long as soup was eaten before an entrée of cheese tortellini, individuals consumed 20% fewer calories for their entire lunch compared with when skipping soup.

What’s so special about soup? Thanks to its high water content, it’s got low energy (calorie) density. That means you can fill up on a big portion and feel full without consuming the heavy calorie load that typically comes with large portion sizes.

The new secret to losing weight? Water

“Binding water into foods slows down gastric emptying, which means your stomach stays fuller for longer,” said study co-author Barbara Rolls, professor of nutritional sciences at Pennsylvania State University and author of the “Ultimate Volumetrics Diet.”

And as an ingredient, few that are more waistline-friendly than water. “The most effective way to reduce calories is to bulk up food with water. You get lots of volume without calories,” Rolls said.
Still, the total amount of calories in soup counts. A lobster bisque may sound delicious, but the calories add up quickly, so a smaller portion may be necessary to keep calories in check.

“If you’re filling up with soup first, you don’t want it to have many calories,” Rolls said. “A soup that is less than 150 calories works well.” Chicken vegetable, red lentil or chilled cucumber soup are all good choices.

Here’s more soup for thought: Research has suggested that eating soup as a snack can help keep hunger at bay. “If you choose soup rather than energy-dense snack foods like chips and crackers, you’ll do better with your weight management,” Rolls said. “Aim for 100 calories if you are just a little hungry or 200 calories if you have a big case of the munchies.”

Vegetable salad

Similar to soup, eating a salad before a meal has been associated with increased satiety and decreased calorie intake.

One study showed that when the first course of a meal is a large portion of a low-calorie salad – with iceberg and romaine lettuce, carrots, tomatoes, celery, cucumbers, fat-free dressing and light mozzarella cheese – people are more satiated and eat fewer calories for the entire meal compared with when skipping the salad.

Is sushi healthy?

Specifically, when individuals ate three cups of salad before having their pasta, they ate 12%, or 107, fewer calories for the entire meal compared with when they skipped the salad.

Another study found that eating a low-calorie salad with a meal also helps reduce the amount of calories consumed – though people ate more vegetables when the salad was consumed before the meal.

Salads promote satiety because vegetables such as lettuce, tomatoes and cucumbers have a high water content. Plus, you’re getting a healthy dose of fiber, which contributes to fullness. And though it may sound counterintuitive, fat-free dressing is not necessarily the best choice, as fat is necessary to absorb fat-soluble vitamins.

“A salad should be primarily vegetables. … You can use regular salad dressing, but don’t have it swimming in it,” Rolls said.

To keep your salad calories in check, Rolls suggests avoiding fatty meats and instead sprinkling some nuts along with some beans to boost protein and fiber. You can also try topping your salad with popcorn in place of oily croutons.

Spinach

Spinach is a source of thylakoids, the chlorophyll-bearing parts of green leaves. But aside from their role in photosynthesis, research suggests that thylakoids may be helpful in reducing the amount of food we eat.

One study found that when individuals consumed a high-fat meal with the addition of thylakoids, their levels of the satiety hormone CCK increased, along with levels of leptin, the hormone that signals you to “stop” eating. They also experienced a decrease in levels of ghrelin, the hormone that stimulates appetite.

Fill your plate with superfoods

Another study found similar results when thylakoids were added to carbohydrate-rich meals.”They suppress the urge for sweets and the urge for snacking,” said study author Charlotte Erlanson-Albertsson, professor of appetite control at Lund University in Sweden.

Erlanson-Albertsson’s research has also shown that consuming thylakoid-rich spinach extract contributes to weight loss. “For those who got thylakoids, it was much easier to abstain from snacking, and they therefore lost more body weight,” she said.

The amount of thylakoids used in the study corresponds to 100 grams of spinach, or about three cups of raw spinach. For a more concentrated source of spinach, include the leafy green as smoothie ingredient, or puree it to make a blended spinach soup.

Flaxseed

Flaxseed is rich in two natural appetite suppressants: omega-3 fats and fiber. One tablespoon of whole flaxseed has 3 grams of fiber and about 4 grams of healthful fat; one tablespoon of ground flaxseed has 2 grams of fiber and about 4 grams of beneficial fat.

Fiber from flaxseed can keep us satisfied and full without contributing any calories. One study found that when individuals consumed flaxseed fiber as part of a drink or as a tablet after an overnight fast, it significantly suppressed appetite and reduced calorie intake during lunch.

Fiber offers a “bulking” effect, which contributes to its effects on satiety. This may help explain why high fiber intakes are associated with lower body weights. Additionally, the fat in flaxseed can help slow the rise in blood sugar when flax is consumed with carbohydrate-rich foods. Unlike the hunger and irritability that can follow rapid blood sugar spikes and crashes, steady blood sugar levels can have beneficial effects on appetite.

For a fast way to include flax in your diet, try adding a tablespoon of ground flaxseed to your morning cereal or smoothie, or sprinkle it on top of yogurt. You can also use ground flaxseed to replace some of the flour in waffle or pancake mixes.

Lisa Drayer is a nutritionist, author and health journalist.

By Lisa Drayer, CNN     Fri July 21, 2017
 
source: www.cnn.com
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The Trendiest Diets Of 2017 And What Nutrition Experts Say About Them

It’s hard to cut through all the diet noise today.
Here, the experts weigh in on the trendiest diets of 2017 to determine what works and what doesn’t.

Canadians pay billions of dollars a year to the diet industry, with some estimates putting its revenue at $7 billion. And while names like Weight Watchers and Atkins have become immediately recognizable (and celebrated or vilified, depending on the results they’ve yielded), new diets pop up all the time with promises of offering life-long changes.

But how many of them are actually effective and sustainable?

“The problem today is that people are so concerned with losing weight quickly, they don’t care about sustaining it six months down the line,” says Abby Langer, registered dietitian and owner of Abby Langer Nutrition in Toronto. “They want to be able to do something today and wear a bikini tomorrow, but you want to make changes that will last for the rest of your life.”

There seems to be a careful formula needed to create hype behind diets today — and that includes a doctor’s seal of approval, celebrity endorsement and health claims backed by self-serving science.

At the end of the day, Langer says, finding a diet that will work is as personal as finding the right swimsuit. What might work for one may not work for another.

We’ve examined the six most popular diets today and asked the experts to weigh in on their claims and effectiveness.

#1 The Whole30

What it is: A diet that claims to “re-set” your body, and rid you of any food, skin or seasonal allergies by eliminating foods that cause inflammation and cravings. It’s a hardcore program that needs to be followed for 30 days with no interruptions. “Just a small amount of any of these inflammatory foods could break the healing cycle,” the website states. “One bite of pizza, one spoonful of ice cream, one lick of the spoon mixing the batter within the 30-day period and you’ve broken the ‘reset’ button, requiring you to start over again on Day 1.” Bonus: the diet strongly advises people against weighing themselves to measure progress.

What you eat: Moderate portions of meat, seafood, eggs, vegetables, some fruit, natural fats, herbs, spices and seasoning. (Coffee and tea allowed.)

What you eliminate: Real and added sugar, alcohol, grains, legumes, dairy and soy.

What the experts say: Langer calls this “basically a cleanse,” but says the rationale behind cutting out healthy foods like dairy and whole grains, is based on poorly done research, and its restrictions make it virtually impossible to follow if you follow a plant-based diet. In addition, it sends a problematic message.

“What’s very disturbing about it is the insulting and punitive way it treats people. The people who wrote the diet claim it ends your relationship with unhealthy food, but I think it will start a new unhealthy relationship with food. It’s unforgiving, and if you don’t follow it, you’ve failed,” she says.

#2 The Dukan Diet

What it is: Created by Dr. Pierre Dukan, a French neurologist and general practitioner, the diet consists of four phases that are meant to change your eating habits forever through a high protein, and low-fat and carbohydrate program. It boasts a list of 100 foods that are allowed on the diet and claims “no frustration and no starvation.” In phase one (“Attack” phase), you eat pure protein foods; phase two (“Cruise”) introduces non-starchy vegetables; phase three (“Consolidation”) gradually re-introduces starches; and phase four (“Stabilization”) allows all foods but requires consumption of three tablespoons of oat bran per day and one pure protein day per week.

What you eat: Lean meat, poultry, fish, shellfish, vegetarian proteins (soy, tempeh, tofu), fat-free dairy, eggs and vegetables. (Coffee, tea, unsweetened drinks and no more than one can of diet soda is allowed. No alcohol.)

What you eliminate: At the beginning, you only eat pure protein and other foods are re-introduced slowly throughout the phases. Oat bran is required every day through the entire program to boost fibre intake.

What the experts say: Thrust into the spotlight after it was revealed that Kate and Pippa Middleton followed this diet leading up to the Duchess’s wedding (“it got popular thanks to Pippa’s butt,” Langer quips), the experts once again take issue with Dukan’s restrictiveness.

“To be balanced and healthy it needs to have more focus on plant-based foods,” says Andrea Hardy, a registered dietitian in Calgary and owner of Ignite Nutrition. “Eating all that meat means you’re missing an opportunity to get phytochemicals, antioxidants and nutrients from fruits and vegetables.”

She also points out that the absence of fibre means you’ll lack healthy gut bacteria, which can lead to long-term health problems like anemia, high cholesterol and osteoporosis.

#3  The Paleo Diet

What it is: Created to mimic the way our ancestors ate (like in the Paleolithic period), this diet claims to lead to weight loss, optimize health and minimize the risk of chronic disease. This is another high protein, low carb diet that emphasizes non-starchy fruits and vegetables that won’t spike your blood sugar, and promotes moderate to high consumption of monounsaturated and polyunsaturated fats. It especially vilifies whole grains and dispels the notion that they are a rich source of fibre. In other words, if the hunter-gatherers before us didn’t eat it, neither should you — with the exception of the three non-Paleo meals per week that you’re allotted. (That’s when you can have wine.)

What you eat: Meat, poultry, fish, (non-starchy) fresh fruits and vegetables, eggs, nuts and seeds, and healthy oils. (Moderate amounts of green tea allowed.)

What you eliminate: Grains, legumes, dairy, refined sugar, potatoes, processed food, salt and refined vegetable oils, coffee.

What the experts say: Ultimately, Paleo is a sustainable diet for some people and is especially attractive to meat lovers. But, Hardy warns, a lot of people do Paleo wrong and fail to round out their protein-heavy meals with fruit and vegetables. In addition, its highly restrictive nature could end up driving people to consume unhealthy grains for a “cheat meal” which in turn muddies the relationship with healthy carbs.

“If it’s too restrictive, people will end up feeling like they’ve ‘fallen off the wagon’ when they consume grains, and will, therefore, gravitate to something unhealthy like a doughnut because they’re ‘cheating,’ instead of choosing a wholesome grain product,” she says.

#4 The Mediterranean Diet

What it is: This predominantly plant-based diet draws from the traditional foods consumed by Mediterranean dwellers (like Italians, French and Greeks). It has been shown to reduce the risk of heart disease and lower cholesterol, and is associated with reduced incidences of cancer, Parkinson’s and Alzheimer’s disease. It promotes healthy fats as well as lots of fresh fruits, vegetables and whole grains, some fish and very little red meat.

What you eat: Vegetables, fruits, nuts, seeds, legumes, potatoes, whole grains, breads, herbs, spices, fish, seafood and extra virgin olive oil. Poultry, eggs, cheese and yogurt should be eaten in moderation, and red meat should be eaten rarely. (Wine, coffee and tea are allowed.)

What you eliminate: Added sugar, refined grains, trans fats, processed meats, refined oils, highly processed foods.

What the experts say: This diet scored top marks for being sustainable, healthy, and well-researched to prove it lowers cholesterol and has anti-inflammatory effects.

“The idea is that you’re eating less animal protein, and less protein in general,” says Jessica Begg, registered dietitian and owner of Shift Nutrition in Calgary. “The protein powder industry has put so much emphasis on protein and we’re eating too much of it.”
She lauds the Mediterranean diet for focusing on sources of healthy fats and for not being restrictive.
“You’re not going to find a hack on Pinterest for a ‘Mediterranean chocolate cake,’ because it pushes a healthy balance of whole foods and allows almost everything,” Hardy says.

She says it’s not necessary to completely adopt it, either. People can slowly incorporate elements of the Mediterranean diet into their lives, like swapping out peanut oil for olive oil and eating pulses once a week, and they’ll still reap some benefits.

#5 The Alkaline Diet

What it is: The premise of this diet is that it will neutralize and balance the body’s natural pH by eliminating acidity. Our kidneys are responsible for maintaining our electrolyte levels, but chronic exposure to an acidic environment will cause those levels to deplete and result in acidosis. This acidity “robs” essential minerals from our bones, cells, organs and tissues, and accelerates the aging process, leads to a gradual loss of organ functions, and degenerates tissue and bone mass. By eating alkaline foods (like fresh fruits and vegetables, and unprocessed plant-based protein) you’ll stave off chronic health issues like diabetes, hypertension, arthritis and low bone density. It also pushes organic foods because research says the type of soil plants and vegetables grow in can influence their vitamin and mineral content.

What you eat: Fresh fruits and vegetables (preferably organic and raw), plant proteins (including soy and tofu), limited quantities of meat (preferably organic), alkaline water, green drinks made from green vegetables and grasses, and some dairy (like probiotic yogurt and kefir).

What you eliminate: Processed foods, processed cereals, eggs, lentils, fish, oats and whole wheat products, milk, peanuts and walnuts, pasta, rice, bread, alcohol, caffeine.

What the experts say: This one is plain bunk, experts say.

“There’s absolutely no evidence to support that this is a thing,” Begg says. “The premise is that you’re trying to maintain an alkaline system but our pH levels are tightly controlled by our bodies.”
Langer echoes her sentiments and calls this diet “a mockery of basic physiology.”
“This diet claims that cancer grows in an acidic environment, but in actuality, cancer creates the acidic environment,” she says, therefore the research has it backwards.
Hardy agrees that there’s no scientific evidence to back up the diet’s claims of alkalinity — “your kidneys and lungs act as a buffer for you and help maintain your pH regardless of what you eat” — but appreciates its focus on fresh fruits and vegetables.

#6 Intermittent Fasting

What it is: The concept of this diet is to “feast” and then fast for an extended period of time. Its roots date back to the 1930s, when researchers were trying to determine the benefits of reducing calorie intake by skipping meals. During that time, a scientist noticed that significantly reducing calorie intake helped mice live longer. Since then, more studies were conducted (on monkeys, fruit flies and roundworms) and in all cases, a reduced calorie diet was linked to longevity and lowered risk of common diseases. It is credited with burning fat, since during the extended fasted phases, your body doesn’t have food to burn for energy so it will naturally burn your stores of fat. As a result, it will promote weight loss and build muscle.

What you eat: It’s not what you eat, but how you eat. The 16/8 method involves fasting for 16 hours and eating all your calories within an eight-hour window. The 5:2 plan involves eating normally for five days and consuming no more than 600 calories for two days. Eat-Stop-Eat involves fasting for 24 hours once or twice a week; alternate day fasting requires you to fast every other day, although some plans allow 500 calories on fasting days; the “Warrior” diet involves eating a small amount of raw fruits and vegetables during the day and a large meal at night; and spontaneous meal skipping allows you to decide which meals to skip and when. In all cases, it is recommended to eat a healthy, balanced diet of whole foods, and to avoid processed and junk foods as they aren’t filling.

What you eliminate: Food.

What the experts say: This diet sounds rigorous and outlandish, but it has “good scientific evidence” to back it up, Hardy says. The main issue is eating the right things during the “feasting” phase.

“I’ve had clients do this and end up gaining weight because they eat whatever they want within that time frame without honouring their hunger and fullness,” she says.

The other concern is that it could trigger an already tenuous relationship with the way a person eats.

“Emotionally it can be very triggering for a person who struggles with an eating disorder because it promotes starving and bingeing,” Langer says.

She says it could be beneficial for anyone who has “lost their hunger cues” due to over-dieting (this can happen to people who diet all the time and are accustomed to always being hungry) because it’ll become very clear what real hunger feels like.

“But if you aren’t able to control yourself when it’s time to eat because you’re so hungry, that’s a problem.”

By Marilisa Racco  National Online Journalist, Smart Living  Global News


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Want to Lose Weight? You Should Stop Counting Calories

No more meal math: Eating high-quality foods—including plenty of fat—is the new golden rule of weight loss.

Keri Rabe, a 41-year-old elementary school librarian in Austin, Texas, used to be a hard-core calorie counter. Each day for a year, she logged everything she ate, squeezing in caloric space for twice-baked potatoes and tater tot casseroles by making them with low-fat dairy, believing fat would make her fat. She studied the menu before eating out at restaurants, choosing a dish by how many calories she had left for the day. “I thought for sure that was the only way to consistently lose weight,” she says. “I thought I’d have to do it for the rest of my life.”

By one measure, it worked; Rabe lost 10 pounds that year. But even though she met her goal, she was frustrated. She hated doing math before and after every meal, and even though she got away with eating low-quality food while losing weight, she still didn’t feel good—and she wasn’t satisfied.

So one day, Rabe stopped logging and went searching for a better path, not just to lose weight but to keep it off. “I was looking for a way I could eat for the rest of my life,” she says.

Rabe was about to learn what experts are now discovering: The quality of calories is what matters most for staying healthy, losing weight, and maintaining those results.

“When you eat the right quality and balance of foods, your body can do the rest on its own,” says David Ludwig, MD, an endocrinologist, researcher, and professor at Harvard Medical School, who wrote the 2016 weight-loss book Always Hungry? “You don’t have to count calories or go by the numbers.”

Outsmart your metabolism

The problem with foods that make people fat isn’t that they have too many calories, says Dr. Ludwig. It’s that they cause a cascade of reactions in the body that promote fat storage and make people overeat. Processed carbohydrates—foods like chips, soda, crackers, and even white rice—digest quickly into sugar and increase levels of the hormone insulin.

“Insulin is like Miracle-Gro for your fat cells,” explains Dr. Ludwig. It directs cells to snap up calories in the blood and store them as fat, leaving the body feeling hungry in a hurry. This is why it’s so easy to devour a big bag of chips and still feel famished.

Repeat this cycle too many times and your metabolism will start working against you. What’s more, “when humans try to reduce their calorie balance, the body fights back,” says Dr. Ludwig. This happens in two ways: Metabolism slows in order to keep calories around longer, and you begin to feel hungrier. “This combination of rising hunger and slowing metabolism is a battle that we’re destined to lose over the long term,” he adds. In a dramatic study last year, researchers followed 14 contestants who had all lost big (most about 100 pounds) on The Biggest Loser, and they found this to be the case. Within six years, all but one of them had regained much or all of the weight they had lost because their metabolism stalled and their levels of the hunger-regulating hormone leptin plummeted.

Put fat back on your plate

The best way to break this fattening cycle is to replace processed carbs with healthy fats, argues Dr. Ludwig: “Fats don’t raise insulin at all, so they can be a key ally for weight loss.”

That idea, of course, contradicts decades of dietary advice. Americans have long been warned about the dangers of fat, since the nutrient contains more than twice as many calories as carbohydrates and proteins. By the math alone, replacing fat with carbs seems like a good idea—but it’s not. Studies have shown that people on a low-fat diet tend to lose less weight than people on a low-carbohydrate diet.

In another twist, eating healthy fats—the types that actually support the heart, like the omega-3s in tuna and the monounsaturated fat in olive oil—does not seem to cause weight gain. A trial published last year in The Lancet Diabetes & Endocrinology showed that people who followed a Mediterranean diet rich in vegetables and fat for five years lost more weight than those who were told to eat low-fat. A related study showed that folks who followed a high-fat diet reduced their risk of cardiovascular disease by about 30 percent, while those instructed to eat a low-fat diet did not.

“After hearing for 40 years how eating fat makes you fat and how we have to count calories to control our weight, people are afraid of foods that humans have enjoyed and viewed as healthy for hundreds of years, like olive oil, nuts, avocado, fatty fish, even dark chocolate,” says Dr. Ludwig. “These foods are among the most healthful foods in existence, even though they are loaded with calories.”

Real, natural foods with fiber, protein, and fat are so satisfying, you’ll naturally eat less of them, the new thinking goes. “If the meal contains all three, then the food will move more slowly through the GI tract,” says Mira Ilic, a clinical dietitian at Cleveland Clinic. When a food takes its time passing through the body, you feel fuller longer.

Instead of choosing a meal based on calories, Ilic advises picking foods from all three categories: one high in fiber, like a vegetable or whole grain; a protein source (think: chicken or salmon); and a healthy fat, like a salad with olive oil and chopped avocado.

Listen to your body’s cues

But it’s still possible to overdo it, even on healthy foods. The biggest temptations are typically peanut butter and almond butter—when you eat them by the spoonful—and whole avocados, says Ilic. She likes the “healthy plate” method of foolproof portion control: assembling half a plate of nonstarchy vegetables, which are automatically healthy; a quarter plate of protein; and a quarter plate of quality carbs, like whole grains or legumes. Foods with healthy fats will pop up in the protein and carb parts of the plate, and if you stick to that formula, you’ll be less likely to overeat them. After creating so well-rounded a meal, you’ll find it easier to keep the amount of good fat you add to it in check.

Another way to guard against overeating healthy-but-rich foods is to slow down at the table. “A lot of people are eating way too fast,” says Ilic. “It takes a minimum of 20 minutes for the brain to pick up on satiety, the fullness of the stomach, and you miss the cue of being full if you’re eating too quickly.”

Be present to shed pounds

Recent research found that when people did a short mindfulness exercise called a body scan meditation—in which you take stock of how you feel inside—they were better able to pick up on internal cues that signal hunger and fullness. People who are more mindful have also been shown to experience fewer weight fluctuations over time.

Even though eating quality calories will help you crave treats less, there’s still room for the occasional indulgence. Dr. Ludwig is a fan of dark chocolate, which has heart, brain, and satiety benefits. If that doesn’t do it for you, you can keep the occasional cookie in the mix. “After cleaning the metabolic slate and lowering their insulin, people may be able to enjoy pastries, pasta, etcetera in moderation,” says Dr. Ludwig. If you miss these foods, he recommends experimenting to see what you can handle before cravings are triggered. “For others whose metabolism doesn’t tolerate that as much, the benefits of being in control of hunger and not having to fight cravings will be much greater than the fleeting pleasures of those processed carbohydrates.”

As for Rabe, she ended her year of dodging calories by embarking on a new one in which she embraced fat and reduced sugar. She lost about as much weight while gaining leanness, strength, and a steadier stream of energy.

“I feel so much freer to not be restricted and obsessed over calories,” she says. “I’ve made some really major changes in the quality of my diet, and I feel I can sustain them.”

Best of all, ditching the meal math renewed her love for food, so much so that she started her own cooking blog.

Rabe says she’ll never go back to counting calories. “I’m internally motivated to eat the way I do, because I enjoy it,” she says. “I like the way I feel now.”

 

By Mandy Oaklander             May 26, 2017
 


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Fun Fact Friday

  • People who enjoy helping others and or spending money on others tend to be less stressed, happier and live longer.
  • Extroverted people are likely to overlook typos and grammatical errors that would cause introverted people to negatively judge the writer. 
  • Studies show those who don’t eat breakfast, or eat it only sometimes, are twice as likely to be overweight as those who eat two breakfasts.

 

  • Women cry on average between 30 and 64 times a year, while men cry between 6 and 17 times.
  • Left-handed people tend to have more emotional and behavioral problems than right-handed people.
  • Listening to music at high volumes can make a person calmer, happier and more relaxed.
  • The more stressed you are, the slower your wounds and illnesses heal.
  • A recent study shows that exercise alone doesn’t help with weight loss. It’s your diet that should be the main focus.
Happy Friday  🙂
 
source:       factualfacts.com       https://twitter.com/Fact       @Fact


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How Fat Has Become the New Normal

Peter Nieman, a well-known pediatrician based at Calgary’s Pediatric Weight Clinic, says that more often than not, when he sits down with parents of children who are overweight or obese, they don’t even realize there’s a problem.

Then, Nieman shows them growth charts and explains the trajectory their children are on: continued weight gain resulting in a significantly increased risk for high blood pressure, Type 2 diabetes, heart disease, stroke and many other serious conditions.

Mounting research shows the majority of parents, as well as their children, have an inaccurate perception of what constitutes obesity. Studies have shown that children that register as overweight according to medical benchmarks, rarely consider themselves as such, and are rarely considered overweight by their parents.

Why can’t we recognize the person sitting beside us at the dinner table, or looking back at us in the mirror, as overweight? The answer could lie in the fact there are more overweight adults in Canada than there are individuals considered to have a “normal” healthy weight. As it becomes more common for individuals to be overweight, our collective perception of what is “normal” weight is being skewed.

In short, fat is the new normal.

“There’s just some places where the norm is being overweight, so people just see themselves as melting in with everybody else,” Nieman said. “Everybody looks like that, so [the feeling is,] what’s the big deal?”

The number of Canadian adults who are overweight or obese remains stubbornly high, at roughly two-thirds of the population. Similar trends are found in young people: Statistics Canada reported recently that about three in 10 children and adolescents in Canada are overweight or obese, a number that has remained stagnant for a decade. The consequences of our misperceptions are steep. A study published in the British Medical Journal last week found that obese young people have risk factors for cardiovascular disease, such as high blood pressure, raised cholesterol levels and thickening of heart muscles. If they remain obese into adulthood – a strong likelihood without intense intervention – they face up to a 40 per cent increased risk of experiencing a stroke or developing heart disease in the future, the study found.

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Katerina Maximova, assistant professor of epidemiology at the School of Public Health at the University of Alberta, led a 2008 study that found 23 per cent of children and adolescents in Quebec were overweight or obese, but less than 2 per cent identified themselves as carrying too much weight. Young people whose parents or peer groups were overweight were significantly more likely to report having normal weight, even if they were overweight or obese.

“This means the social norms about what constitutes a normal weight are changing to accommodate the prevailing larger sizes,” Maximova said. “That was the disturbing message from our study.”

Few parents ever recognize their child has a serious weight issue, even if he or she is obese. A study in the Canadian Family Physician Journal found 63 per cent of parents with overweight children said their child’s weight was normal; 63 per cent of parents of obese children classified them as overweight.

Nieman says more than half of the parents of overweight or obese children he sees are overweight themselves, he said. A combination of busy lifestyles, reliance on convenience foods that are high in fat and calories and too little physical activity all contribute to the issue.

But as excess weight becomes increasingly normalized, we are less likely to consider it a problem. “We no longer see the issue,” Maximova said. “We’re no longer alarmed by it.”

That’s why a number of experts in the medical community want to shift the discussion from weight to activity. Instead of telling people about the importance of losing weight, it could be much more effective to make it easier for people to get out and be physically active in their communities.

“I’m not so concerned about their body size,” said Katherine Morrison, a pediatric endocrinologist and co-director of the Metabolism and Childhood Obesity Research Program at McMaster University in Hamilton. “I’m very concerned about their health.”

Mark Tremblay, director of healthy active living and obesity research at the Children’s Hospital of Eastern Ontario Research Institute, said possible solutions are as simple as making neighbourhoods more walkable or using public money to create supervision in public parks, instead of building a new community centre that may not be accessible to everyone.

Doctors also have an important role to play. Too few of them speak to parents about their child’s weight or measure body-mass index and growth on a consistent basis, even though all the research points to the fact that early intervention is key to preventing a lifetime of health problems related to weight.

“If you have a problem and nobody talks about it … there’s an elephant in the room,” Nieman said. “It’s going to be more difficult to treat those children.”

CARLY WEEKS     The Globe and Mail     Sunday, Sep. 30, 2012


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12 Nutritionists Share the Top Tips They Give to Clients Trying to Lose Weight

Their best advice, on the house

Nutritionists have a lot of advice to give, especially around weight loss. But what are the number one tips they tell people who are trying to drop pounds?

We tapped 12 nutritionists for the answer—you might be surprised by what they said.

Be Nice to Yourself 
“Talk to yourself as if you were talking to a friend. All too often we revert to negative self-talk, especially when it comes to our bodies. ‘You look so fat in that’ might pop into your head when you talk to yourself, but you would never use such harsh words to someone dear to you. Try to be your biggest fan instead of your worst enemy. That negative talk could lead to apathy, overeating, and dietary sabotage.” —Bonnie Taub-Dix, R.D., author of  Read It Before You Eat It

Ask Yourself if You’re Really Hungry 
“Learn the difference between physical hunger and emotional hunger. Traditional diets cut calories, which can seem like a drastic change if you are used to eating more food than your body needs. When you feel deprived, it’s hard to find the motivation to continue, which is why most traditional diets fail. Instead, focus on fueling your body when you are hungry with healthy, nourishing foods. When you reach for a snack at 2 p.m. because you ‘always’ do, ask yourself if you’re really hungry or just bored, tired, or stressed. If you’re hungry, have a healthy snack. If you’re not, figure out what emotion is really going on and address that. Shifting the focus to this mindset makes weight loss so much easier.” —Alexandra Caspero, R.D., founder of Delicious Knowledge

Stop Dwelling on What You Shouldn’t Eat 
“Focus on the foods and drinks you should be saying ‘yes’ to, rather than focusing on ones you should cut. If your mantra is ‘no junk food,’ it’s likely that junk food—the very thing you are trying to avoid—is top-of-mind. Focusing on eating the healthy foods you love, like roasted cauliflower, pomegranate arils, or Sriracha hummus, makes you think about how to include them in your daily or weekly meals. That will help your unhealthy choices fall to the wayside.” —Tori Holthaus, R.D., founder of YES! Nutrition, LLC

Eat Whole, Not “Health” Foods 
“Weight loss will happen as a side effect of choosing whole foods that provide the nutrients you need. New research demonstrates that foods labeled as ‘healthy,’ like ‘healthy cookies,’ may be contributing to the obesity epidemic because people are more likely to overeat them.” —Brigid Titgemeier, R.D., registered dietitian nutritionist at Cleveland Clinic’s Center for Functional Medicine

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Move More 
“Of course we have to watch our calories consumed, but how about focusing on calories expended? According to the Department of Health and Human Services’ Physical Activity Guidelines for Americans, adults need at least 150 minutes of moderate intensity physical activity each week. I recommend trying a combination of things such as strength training, cardiovascular training, and core work to increase activity and lose weight. Keep a journal of your active minutes each week, or use an app, to stay accountable and hit your minute goals. —Jim White, R.D., spokesperson for the Academy of Nutrition and Dietetics, and owner of Jim White Fitness and Nutrition Studios in Virginia

Don’t Ditch the Fat
“It’s a common misconception that you need to cut fat out of the diet to lose weight; however, omega-3s in fatty fish like salmon, and monounsaturated fatty acids in foods such as avocado and olive oil have been linked to healthier waistlines. Eat these healthy fats to increase satiety and lose weight more easily.” —Kelly Pritchett, Ph.D., R.D., assistant professor in nutrition and exercise science at Central Washington University

Make a Plan
“Planning is the key to weight loss, maintaining a healthy weight, and living a healthy lifestyle. Plan out your meals and snacks in advance, grocery shop based on those meals and snacks, prep food ahead of time, and think through the ways you can incorporate your favorite unhealthy foods in moderation. In my experience the people who plan are the ones that succeed.” —Wesley Delbridge, R.D., spokesperson for the Academy of Nutrition and Dietetics

Rework Your Favorite Meals 
“Don’t eliminate the foods you love. Instead, learn how to eat them in a healthier way. For example, don’t stop eating pasta. Add lots of veggies and lean protein, like shrimp, chicken, or beans to your pasta bowl, and avoid heavy, creamed sauces. Remember, the real win in weight loss is keeping the weight off, not just losing it quickly.” —Keri Gans, R.D., author of  The Small Change Diet

Make Changes You Can Stick With 
“Find a diet that is a lifestyle change you can embrace forever. Studies show that ‘diets’ don’t work because people don’t stay on them. A diet shouldn’t be something you go ‘on’ and ‘off.’ It should be something sustainable. It should be a way of eating for life—an eating pattern that doesn’t make you feel hungry, deprived, or obsessed with food.” —Sharon Palmer, R.D., author of Plant-Powered for Life

Follow Your Own Path 
“There is no one meal plan that will lead to sustainable weight loss in everyone. People have to find what works for them, based on their own needs and preferences. —Maria Elena Rodriguez R.D., program manager of The Mount Sinai Health System’s Diabetes Alliance

Don’t Forget Calories 
“No matter what plan you’re following, if you take in too much energy, it will get stored. When you’re aware of roughly how many calories you’ve eaten for breakfast and lunch, you’ll know if you can have some dessert after dinner. It’s kind of like a budget.” —Holly Herrington, R.D., dietitian at the Center for Lifestyle Medicine at Northwestern Medicine

Take Things Slow
“Don’t try to change everything about your diet at once. Start by making one improvement in what you’re eating or one improvement in how much you’re eating, but don’t try to change both at once. Ease into it, and you’ll find that the healthy changes you make become much more doable.” —Georgie Fear, R.D., author of “Lean Habits for Lifelong Weight Loss”

K. ALEISHA FETTERS    January 19, 2016


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How Emotional Eating Is a Habit That Can Start in Childhood

The way we feed children may be just as important as what we feed them.

By Claire Farrow, Emma Haycraft, Jackie Blissett / The Conversation May 16, 2016

Food can be an extremely effective tool for calming young children. If they are bored on a long car journey, or fed up with being in the pushchair, many parents use snack foods to distract them for a little longer. Or if children are upset because they have hurt themselves or want something they cannot have, the offer of something sweet is often used to “make them feel better.”

But what are the effects of using food as a tool to deal with emotions like boredom or sadness? Does it turn children into adults who cannot cope with being bored or upset without a sweet snack? Probably not. There certainly isn’t any evidence to suggest that occasionally resorting to the biscuit tin will affect children in this way. But what if we do it on a regular basis? What happens when sweets and biscuits become the tool for rewarding children for good behavior and doing well? Or if food is consistently withheld as a punishment?

There is a growing body of evidence which suggests that using food as a tool or as a reward regularly with children may be associated with a greater risk of emotional eating. In a recent study we explored whether children as young as three preferred to play with toys or eat snack foods if they were feeling stressed.

All the children had just eaten lunch so were not hungry, and were then observed to see what they did in a four minute period – eat or play with toys – whilst waiting for someone to look for a missing final piece of a jigsaw. Children aged three to five did not tend to eat much more in comparison to a control group. However, in a similar experiment when the children were two years older, we found many of the children would eat foods when they were not hungry (emotional overeating), rather than play.

It appears that somewhere between the ages of four and six, the tendency to emotionally overeat may increase in many children. And parents who told us they frequently used food as a reward (or its withdrawal as a punishment) when their children were younger, were more likely to have children who emotionally overate when they were aged five to seven. This suggests that frequent use of food as a reward or punishment in that younger period may predict a greater chance of children using food as an emotional tool later in life.

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Of course you may be thinking that your own exposure to “reward” foods hasn’t had any lasting impact on your current eating behavior. But it is worth considering how society has changed in the last few decades to market and promote high calorie foods to children. Many people believe we live in an “obesogenic society,” where our environment has evolved to promote obesity rather than support healthy eating. The fact that around a third of English school children are overweight or obese is testament to this. With grab-bag sized bags of chocolates being promoted to children, supersized portions in fast-food outlets and even clothes shops selling sweets at children’s eye level in queues, it is clear our children need to adapt to cope with constantly being marketed large portions of high calorie foods.

So how can we navigate this complex environment, juggling the balance of making food enjoyable and sociable, whilst helping children to achieve a healthy and balanced diet? Sweet foods are a fun part of life and not necessarily something we want to remove. Even if we eliminated all links between food, emotion and reward in the home, the reality is that society is full of situations where children will experience being given calorie dense foods as a reward or as part of celebrations. It would be a pity to take away the joy that children find in party bags, birthday cakes, Easter eggs and other celebration foods. Perhaps thinking about not just what foods we give children, but also how and why we give certain foods to children at particular times is a good way to start.

Teaching children how to manage their appetites, to eat if they are hungry and to stop if they are full, is an important lesson which is often overlooked.

Eating patterns can usually be tracked across life, so children who learn to use food as a tool to deal with emotional distress early on are much more likely to follow a similar pattern of eating later in adult life. Around three quarters of children who are obese will continue to be obese as adults. Emotional overeating is one factor that has been linked not only with overeating and obesity, but also with the development of eating disorders. To combat this, the way we feed children, and the lessons we provide about how to use food, may be just as important as what we feed them.