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Diet, Health, Fitness, Lifestyle & Wellness


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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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Putting Off The Important Things? It’s Not For The Reasons You Think

Never put off till tomorrow what you can do now,
especially if you’re holding back in the hope of doing it properly

All you really need to succeed, according to the writer-philosopher Robert Pirsig, who died last month, is gumption. “Gumption is the psychic gasoline that keeps the whole thing going,” he writes, in a rare part of Zen And The Art Of Motorcycle Maintenance that’s actually about motorcycle maintenance. (Well, and the whole of human existence, too – but that’s always the case with Pirsig.) “If you haven’t got any, there’s no way the motorcycle can possibly be fixed. But if you have got it and know how to keep it, there’s absolutely no way in the world that motorcycle can keep from getting fixed.” The biggest dangers, accordingly, are what he calls “gumption traps”: seemingly minor external events, or ways of thinking, that play a disproportionate role in depleting it. There are “maybe millions” of these, he writes. But there’s one I fall into far more often than others. You might call it the Importance Trap.

This is hardly a brand new insight – but then, as Pirsig liked to point out, looking for new insights can be a fool’s errand; what you want are the ones that make a difference. The Importance Trap refers to the way that, the more an activity really matters to you, the more you start to believe you need focus, energy and long stretches of uninterrupted time in which to do it – things that, you tell yourself, you currently lack. And so the less likely you are to do it. Unimportant stuff gets done; important stuff doesn’t.

Take reading. “If you’re only going to open a book on the off-chance you have several hours to kill in a comfy chair with a glass of scotch,” wrote Kevin Nguyen in GQ recently, “it’s only going to happen when you have several hours to kill in a comfy chair with a glass of scotch.” That’s classic Importance Trap thinking. We tend to think of procrastination as being motivated by more melodramatic emotions: fear of failure, the terror of being judged, etc. Yet sometimes the mere desire to do something properly is the reason you’re not doing it.

A close cousin of the Importance Trap – for me, anyway – is the Consistency Trap: the assumption that something’s not worth doing until your life’s arranged to do it regularly. No point going on a protest march, or rekindling a neglected friendship, unless you can turn yourself into the kind of person who does that all the time. This is absurd, firstly because such things are worth doing in themselves, and second because you definitely won’t become the kind of person who does them if you never even do them once.

The irony, I’ve found, is that the only way to obtain the things you imagine are the preconditions for acting – high energy, a sense of concentration – is to start acting. (“Motivation follows action”, as the saying goes.) So when you catch yourself telling yourself you’ll do something later, once you’re refreshed and ready, take it as a prod to do it now. You might think you need to wait for more gumption – but in fact that very thought is a hole in your fuel tank, through which the gumption’s leaking away.

oliver.burkeman@theguardian.com     @oliverburkeman      Friday 19 May 2017


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10 Canned Goods You Should Stop Buying—and Healthier Alternatives

Yes, they’re made of metal. But canned goods are commonly lined with Bisphenol a, better known as BPA, which has potential health complications ranging from weight gain to cancer. And, guess what? In the U.S., the primary source of BPA are canned foods. Here’s how you can find better-for-you options.

Canned tomatoes and sauces

Acidic foods leach out the BPA more than other foods, which means canned tomatoes and tomato sauces tend to test higher in BPA content according to Consumer Reports. Alternate packaging, such as tomato sauces in glass jars or chopped tomatoes in boxed containers lessen the amount of BPA content. For example, the brands Pomi and Cirio package their chopped tomatoes and tomato sauce in boxes. Many marinara varieties are available in glass jars. Tomato paste, although not shown to be high in BPA, can be purchased in tubes rather than cans—look for the brands San Marzano, Mutti, Amore, and Cento.

Tuna

Health Canada, the government health department, reported that canned tuna contained the highest amount of BPA among a wide variety of canned foods. Fortunately for tuna lovers, shelf-stable pouches provide an alternative to the canned version. Popular brands Chicken of the Sea, Bumble Bee, and Starkist sell tuna pouches.

Veggies

Canned green beans and corn tested higher in BPA than other vegetables. Better choices for your family include fresh or frozen green beans and corn, and as a bonus—fresh and frozen contain more fiber than the canned variety. Here are 30 more ways to sneak fiber in your diet.

Infant formula

A study reported in the Journal of Agriculture and Food Chemistry found BPA in all liquid baby formulas tested, even after diluted with water. To avoid this, purchase the powdered formulas in plastic containers, or the liquid formula in boxed packages.

Soda

Multiple research studies show canned soft drinks contain BPA, and that goes for diet varieties, too, reports Health Canada. Highest BPA levels were found in Diet 7-up and Mountain Dew. Glass bottles are a safer bet—or better yet, trade your soda for one of these flavored waters.

Beans

To avoid BPA in your chili and burritos, choose dried beans over canned. While they take a bit longer to prepare, your pinto and black beans will be healthier. Try using a pressure cooker to reduce cooking time of dried beans. Or, cook dried beans in bulk and freeze in one to two cup portions for later use. Dried beans boast high nutrition content in an economical choice.

Soups and stews

Due to the variety of ingredients and recipes for canned soups, stews and entrees, the BPA content varies widely. Health Canada reported the highest BPA levels in Campbell’s brand of canned soups. Consumer Reports found that packaging soups in juice-box-type or plastic containers with peel-off metal lids decreases, but does not eliminate BPA from the food. Tomato-based pasta soups, such as Chef Boyardee’s Beef Ravioli in Tomato Meat Sauce and Spaghetti and Meatballs, contain BPA despite the type of packaging. In fact, the plastic container of the beef ravioli had more BPA than the canned variety. Steer clear of these processed soups and choose homemade healthier soups and stews.

Salsa

The Environmental Working Group’s comprehensive database includes organic and non-organic canned or bottled salsa on their list of foods that may contain BPA. With the acidic contents of salsa (think tomatoes, onions, and peppers), even the metal jar top appears to contribute to the BPA present in the popular condiment. Homemade salsa from fresh ingredients is your best bet.

Beer

Although fancy artsy canned beer is making a resurgence in popularity among craft breweries, the BPA may not be worth it. Reports in the Journal of the Science of Food and Agriculture and the Journal of Food Protection demonstrated BPA in beer from cans. Opt for glass bottled beer or draught. Did you know you can do more with beer than drink it? Check out these unexpected uses for beer.

Aerosol cans

Those super fun aerosol spray cans of whipped cream contain BPA, per the Environmental Working Group. Other foods in aerosol cans, such as squirty processed cheese and cooking oil sprays, may contain BPA. Select fresh cheese for your snacks, liquid oils to grease your pans, and make your own fresh whipped cream. Find out what your favorite cheese says about your personality.

BY JENNIFER BOWERS, PHD, RD
source: www.rd.com


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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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Is Stress Making You Fat? Science Finds a New Link

Feeling frazzled all the time may raise your risk for obesity, researchers say.

Sure, your life is bananas. And maybe you feel like you can manage it all just fine. But here is a powerful reason to pencil in some me time: Feeling stressed for months at a time can up your risk for obesity, according to scientists from University College London.

Their new study used hair clippings to measure levels of the stress hormone cortisol in people’s bodies. Hair samples provide more accurate hormonal data than other types of samples, the authors say, making their findings some of the strongest yet to suggest that stress and weight are closely linked.

For the study, published today in Obesity, the researchers collected locks from more than 2,500 men and women over a four-year period, and analyzed them for accumulated levels of cortisol. (The samples were cut as close as possible to the scalp, and represented hair growth over about two months.)

The researchers also recorded participants’ weight, body mass index (BMI), and waist circumference over time. And they noticed a clear connection: People who had higher levels of cortisol in their hair tended to rank higher on all three physical measures, as well.

In fact, people classified as obese based on their BMI (30 or greater) or waist circumference (greater than 102 centimeters in men or 88 centimeters in women) had particularly high levels of cortisol in their hair.

These findings support previous research that suggest that high stress levels can trigger unhealthy habits—like losing sleep and eating “comfort food” high in sugar and fat. Other studies have shown that cortisol levels can affect metabolism and fat storage in the body, implying that weight gain could potentially occur even if a person’s behaviors don’t change.

But most studies have relied on measurements of cortisol in blood, saliva, or urine—which can vary depending on situational factors and time of day. The relatively new technology of measuring hair cortisol provides more accuracy for long-term cortisol measures, say the authors, and strengthens the existing research.

stress-eat

The association between cortisol levels and waist circumference is particularly important, says lead author Sarah Jackson, PhD, a research psychologist in the department of Behavioral Science and Health, since carrying fat around the midsection is a known risk factor for heart disease, diabetes, and early death.

The authors noted that their study participants were all 54 and older and mostly white, and pointed out that the study’s findings may not apply to a younger or more diverse group of people. They also can’t say which came first: obesity or elevated cortisol levels.

Susan K. Fried, PhD, professor of medicine, endocrinology, diabetes, and bone disease at Icahn School of Medicine at Mount Sinai, said in an email that it’s possible that obesity could trigger higher stress levels. The study’s cortisol measurements reflect exposure over a couple of months, “but the obesity in the people studied likely developed many years earlier,” says Fried, who reviewed the research but was not involved herself.

“Thus, these high hair cortisol values may simply reflect social or biological stress associated with being obese,” she says. For example, stigma and medical conditions associated with being overweight (such as high blood pressure and arthritis) could both cause stress over time.
Jackson agrees that this is a possibility, but says it can’t hurt to be aware of how stress might influence weight gain: “I think the take-home message from our study is really to try and maintain awareness of healthy lifestyle habits during times of stress.”

“When we’re stressed out we may find it more difficult to find the motivation to go for a run or resist unhealthy foods, and that’s when it is easier for weight to creep on,” she says. It could also be helpful to identify ways to reduce exposure to stressful situations, she adds, or to find ways of coping with stress that don’t involve food.

If further research is able to identify a cause-and-effect relationship—that is, show that stress and cortisol levels are directly responsible for fueling weight gain—it could lead to new ways of using stress reduction to prevent and treat obesity, says Jackson.

 By Amanda MacMillan      February 23, 2017
 


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Outsmart The Food Companies To Become A Healthier, Savvier Eater

Like many people, I crave something sweet after every meal, no matter how full I am, to the point where it feels like an addiction. A colleague told me it wasn’t an addiction, but a habit.

Still, the thought lingered: Do we experience true food cravings, perhaps as a result of an “addiction,” or is it simply out of habit? And who’s driving that habit — me or the food companies?

It’s actually both: It’s human nature for consumers to develop habits and seek out foods that satisfy our intense cravings. And so companies create products that meet people’s sensory needs.

“Food companies are interested in selling products that people want,” said Gail Civille, founder and president of Sensory Spectrum, a consulting firm that helps companies learn how sensory cues drive consumer perceptions of products.

“They run tests with consumers and ask them, ‘How much do you like this one? Or that one?’ The companies are trying to figure out what consumers want, and then they do testing to make sure the product has those elements in it – and people like salt, fat and sugar.”
It’s no surprise that food companies would aim to give consumers what they want in an effort to optimize sales. But the process behind product development is quite sophisticated. For companies, the key is finding a food’s “bliss point.”

Discovering the ‘bliss point’

The key for companies is finding the “bliss point” of a food, or the product formulation you like most, according to Howard Moskowitz, an experimental psychologist who did pioneering work on bliss points and their role in product development when he was optimizing menus for soldiers in 1971. He’s since helped major food and beverage companies such as Dr Pepper and Prego find bliss points for their products.

Starbucks’ menu, as selected by a nutritionist

He offered this example: “Let’s just look at coffee with milk. Make some coffee, and pour it into seven cups. Start with no milk, and add a certain amount,” such as you’d find in the tiny plastic containers at a diner.
“Do this so you have zero, one, two, three, four, five and six added containers. The one at the left has no milk; the ones to the right have six different but increasing levels of milk. One of these is the ‘tastiest’ for you.” This is your bliss point.

How does bliss point play out behind the scenes, when it comes to product design and development? For new products, like pickles or pasta sauce, the company may systematically vary the ingredients and test these variations. It’s not just one ingredient alone, but a set of them. Some ingredients appear at different levels. Others appear in different types (such as flavoring A or flavoring B).

“The careful product developer makes the combinations, tests them and builds a mathematical model showing how the ingredients interact to drive liking,” Moskowitz said. “The bliss point — that’s at the top. Sometimes, there are different bliss points, or ‘optima,’ say for people who like strong ‘dark roast (coffee) brews’ and those who like the regular or weaker ‘lighter brews.’ “

Bliss points have been discovered for many foods – even hummus and orange juice – in order to appeal to consumers’ sensory preferences. And this can help explain why, over time, foods evolve to have more sweetness.

The mindful way to distract you from your cravings

“Each generation of food marketers wants to increase acceptance, and the easiest way to do this for many foods is to add sugar,” Moskowitz said. But it’s a slippery slope.
“You add just a little bit each time, so over the course of a decade, there’s a bigger change.” Thus, foods like condiments, tomato sauce and bread – foods that we might not necessarily think of as sweet – often contain added sugars.

Tomato sauce can have 12 grams, about 3 teaspoons, of sugar per half-cup. That’s more than you would find in a chocolate mini doughnut. Barbecue sauce can have 16 grams of sugar – or 4 teaspoons in a 2-tablespoon serving – more sugar than the amount in four chocolate chip cookies or eight sugar wafers. It’s no wonder our palates have evolved to the point where we don’t necessarily know what natural sweetness is anymore: Our taste buds have been, to some degree, externally manipulated over the years.

Heading off food burnout

Although bliss point may be used to find how much pulp an orange juice should contain or the optimal amount of fat for the tastiest ice cream, it has other applications, too. Bliss point has also been used to figure out at which point during a consumption period a person is most sated. But the two applications don’t necessarily work together, because the same sensory characteristics that make your taste buds most excited can run the risk of burnout with each additional bite.

The concept, known as sensory specific satiety, refers to a temporary decline in pleasure derived from consuming a certain food. The result, according to a study in the journal Appetite, is a decrease in a person’s liking and desire for a specific food after eating it.

“The more powerful your experience with the first couple of bites, the less satisfying each additional bite is,” said Brian Wansink, director of Cornell University’s Food and Brand Lab and author of “Slim by Design.” The result: You get bored of eating relatively quickly. “When you eat salted caramel ice cream, the first two bites are incredible. But then there’s a big jump by the time you get to bites six and seven. … By then, you may be saying, ‘Eh, this wasn’t as good as it was initially.’ ”
Interestingly, sensory specific satiety can be thought of as a human protection element – and a way the body adapts in order to avoid sensory overload, according to Civille, of Sensory Spectrum. Imagine stepping slowly and carefully into a very hot bathtub. “At first, you feel HOT, HOT, HOT! But then your body adapts to the hot temperature in order to protect itself from having too much stimulation, as the brain cannot process all of the messages at once,” Civille said. “In the case of food, adaptation results in fullness.”

Despite this scientific reality, the notion of sensory specific satiety doesn’t stop companies from prioritizing taste experience, with the hope that you won’t be able to stop after just one bite.

“Companies are developing products for that initial ‘Oh, my goodness!’ with the first couple of bites,” Wansink said. And even if the level of sensory satisfaction drops, if you start high enough, it won’t necessarily matter.
“The seventh and eighth bite of the salted caramel ice cream will still be pretty good,” he said. “You’re still far ahead of the grapefruit.”

 

coke-obesity

How the sugar industry sweetened research in its favor

In order to extend the amount of time it will take before you get bored of eating a food, its maker may include ingredient variety – for example, making a raisin bran with yogurt puffs or oatmeal clusters. Wansink explains how: “If you mix popcorn with M&Ms, you can eat a lot more than you would if you ate either food alone, because the M&Ms counter the salty flavor of the popcorn, and the buttery popcorn counters the sweetness of the M&Ms.”

Civille agrees. “Without texture and flavor variety, you become full or burnt out. Any new input is not interesting.” This phenomenon helps explain why kids – and adults – can say “I’m so full” after a meal but still have room for dessert. “Dessert is sweet and interesting.”

No wonder I need my sugar fix, even when I’m stuffed from a larger-than-usual meal. Perhaps I’m not truly addicted to sugar, but rather, my body has succumbed to the science of sensory specific satiety.

Becoming an empowered eater

The psychology that goes into finding a “bliss point” and coping with sensory specific satiety is significantly helpful for companies’ bottom lines, but the practical takeaway can have implications for consumers’ health, particularly when foods and beverages are consumed in excess.

Changing kids’ palates – which already prefer sweet tastes – toward sweetness can lead to weight gain, obesity and other health problems. In a world of such abundance, how can consumers become more educated and make the right choices? Here are some tips and tricks to help become savvier,

1. Find a food mantra. “What if we could find the messages to repeat to ourselves, almost like self-advertising, to get us to eat healthily?” asked Moskowitz. In fact, that’s what the bliss point pioneer is working on now: messages that work for consumers. “The science is of words, but it’s still looking for the bliss point. But now the bliss point is the combination of messages that a person will find compelling.” You might ask yourself, “Am I really hungry? Do I really want this food? Or am I bored or stressed?” External motivation works too, he says. “Many people will remind themselves of goals, like, ‘I want to look good in a dress for my daughter’s wedding.’ ”

2. Have a decent breakfast. It will help you avoid cravings, especially sugar cravings. “If your blood sugar is low (from skipping breakfast), you’re going to start eating anything and everything,” Civille said. But a bagel with nothing on it? You’ll be hungry again by 10:30. “The key is to manipulate your own body’s cravings by giving it the right kinds of foods to start with,” she said. And different foods may work better for different people. “If I eat a bowl of oatmeal at 6:30, I’m not hungry until lunch.”

3. Wean your palate. You can change your palate to crave less sweet, salty, fatty foods. “Once people learn to like skim milk, whole milk is too much for them,” Wansink said. One of the ways you can make it happen, he says, is to make sure you pair the product that contains less sugar, salt, fat, whatever – with something that you do like.

“Let’s say you drink way too much Coke. You tell yourself you’re going to drink Diet Coke instead, but you hate the taste of diet soda. So you pair it with something you do enjoy, like taking a walk.” By doing this, he says, you don’t experience the switch to diet soda as such a sacrifice, and eventually you will like it more. Or try making the switch from a sugary cereal to a more protein-rich breakfast. Something as simple as pairing cheese or ketchup with eggs can make a protein-rich breakfast more appealing, and eventually, you won’t even crave the sugar.

4. Add fat. “You should have some fat in your diet, because fat is interesting and satiating. It holds flavor and releases the flavor in a different way than a water-based system,” Civille said. Consider the difference between a teaspoon of vanilla extract in heavy cream (that’s so good!) versus skim milk (awful). The satiety and satisfaction that the fat offers will ultimately allow you to eat less. Spread peanut butter on apple slices or top a mixed green salad with a vinaigrette dressing.

5. Choose portion-controlled snacks. Here’s a case where package design (think 100-calorie packs) may be more costly, but they help you eat less, because they slow the pace of eating. “Having to open up three 100-calorie packs to get 300 calories of chocolate takes a longer time to eat and makes you less sated than if all 300 chocolate calories were in front of you,” Wansink said. The result: People usually give up — and consume fewer calories overall. To save money, buy snacks in bulk and make your own portion-controlled snacks at home using small plastic bags.

6. Drink a glass of water. “Having a glass of water with you all the time is one way of dealing with sensory specific satiety,” Civille said. “The sense of fullness reduces hunger and keeps us hydrated. Often, we eat when we, in fact, are thirsty or dehydrated.”

7. Choose cheese over chips at a party. “People immediately go to the bowl of chips, but you should be looking for the more protein-rich appetizer, which will give you more satiety,” Civille said. A cube of cheese, shrimp or even a slider is a good choice.

8. Don’t go food shopping on an empty stomach. “When you go to the supermarket hungry, you buy things that you crave … and those are typically not good choices, like ice cream, doughnuts and cookies, as opposed to buying more vegetables,” Civille said. Wasnick agrees. “You buy more of the ready-to-eat convenience food, the stuff you can eat in the parking lot,” he said.

Here’s food for thought: Simply eating a piece of fruit 30 minutes before going into a grocery store can significantly change your purchasing habits for the better. “Even just a piece of an apple before you leave – or even a sample of one – dramatically increases how much fruit you buy and decreases the amount of junk food,” Wansink said.

9. Divide your cart in half. “An easy thing that we’ve discovered is the half-cart rule,” Wansink said. “Divide your cart in half with a coat, purse or briefcase. The front half of the cart is reserved for fruits and vegetables. The back half of the cart is for whatever else I want. Simply doing this increases the amount of fruit and vegetables people buy by 25%-30%.”

10. Distract yourself. “There’s a really neat study we did: We had people only eat a quarter as much of a snack as they usually eat in the afternoon,” Wansink said. “So let’s say you usually eat eight Hershey’s Kisses, and we gave you two. We found that 15 minutes later, people rated themselves as equally full, satisfied and happy – and less guilty!” But here’s the important part: “After they had their first two bites, they had to put the food away – they couldn’t stare at it – and they had to do something (active) for those 15 minutes to distract themselves, like cleaning the office or returning phone calls. They could not sit at the computer.”

The results were encouraging. “All they could remember is that they still tasted that chocolate, apple pie or potato chips — and they realized they didn’t deny themselves anything.” But getting their minds off of the food was key. “They realized they can have what they enjoy — as long as they can distract themselves enough to not think about it.”

By Lisa Drayer, CNN           Mon November 21, 2016


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If you’re going to do one thing for a healthier 2017, choose one of these

Welcome to a new year filled with hopes for a healthy, happy 2017. The same resolutions are thrown around each year – lose weight, save money, and spend more time with family, for example.

Canadians from coast-to-coast may want to lead a healthier life, but don’t know where to get started. Global News asked leading health experts and organizations to pick the top priority they’d like Canadians to focus on for the year ahead.

Focus on your behaviours, not the numbers on the scale

Hide the scale. Losing weight and keeping it off is always a challenge. However, simply focusing on improving your diet, increasing your physical activity levels, getting enough sleep and feeling better about yourself can lead to important health improvements even with no – or very little – weight loss.

But remember, it is easier to achieve and sustain behavioural goals when they are specific, realistic, and measureable.

Also, it is better to focus on changing one behaviour at a time rather than trying to change everything at once.

– Arya Sharma, scientific director of the Canadian Obesity Network

Get a pulse on your mental health and well-being

Mental health is key to well-being. It affects every single aspect of your daily life. Maintaining your mental health is a lot like staying physically fit: it requires a little effort, but the rewards are worth it.

Get into the habit of learning to recognize and express your emotions – without awareness it’s difficult to pinpoint why you are so stressed or having problems coping.

– Patrick Smith, national CEO of the Canadian Mental Health Association

Break a sweat

A healthy lifestyle helps prevent 80 per cent of premature heart disease and stroke – leading killers of Canadians. The easiest way to reduce your risk is to get moving. Walk, dance, play a sport, take the stairs – make it fun! Even if you don’t have extra time, short rounds of exercise add up: 10 minutes is enough to get real cardiovascular benefits. Over time, you’ll work up to 30 minutes of daily physical activity at a moderate intensity. Repeat five days a week.

– Diego Marchese, CEO of Heart & Stroke

Think of the mental health of your loved ones

Operate on the statistically safe assumption that someone you know – a family member, friend, neighbour, fellow student, or coworker – is currently struggling with some form of mental illness. Take a moment to think about who that person is and then reflect on how you have responded to their experience of illness. Ask yourself if your response was different than it would have been if he or she had a broken leg or a cancer diagnosis. And if there is indeed a difference, then consider how you might support them differently.

The reality is that mental illness can be an isolating, even humiliating experience, but it doesn’t have to be. Connecting makes a difference and enriches a relationship – it can relieve the sense of being alone and provide comfort, help and reassurance.

– David S. Goldbloom, senior medical advisor at the Centre for Addiction and Mental Health

Add healthy cues to your environment

Look around your workplace, car or anywhere you might be eating. Are there cues like candy bowls and cookie jars? Redesign your environment to nudge yourself towards nourishing choices. For example, put a bowl or fruit or cut up vegetables on the counter and keep all other foods in the fridge or cupboards. Keep a reusable water bottle on your desk so it’s ready for sipping instead of sugary drinks.

– Andrea D’Ambrosio, registered dietitian and spokesperson for the Dietitians of Canada

Plan your meals

Meal planning is a vital part of healthy eating and makes you happy as there will be less stress around weekday meals. It saves time by eliminating the deliberation when you’re trying to decide what’s for dinner. It will also save you money as you’ll only shop for ingredients you need on your plan. Finally, it saves calories.

When you arrive home from work, you’re less likely to mindlessly munch when you know what is planned for dinner. Keep menu planning simple – set aside 30 minutes before grocery shopping to survey the family. Bookmark favourite meals and reuse them weekly.

– Jaclyn Pritchard, registered dietitian at Cleveland Clinic Canada in Toronto

Family meal

 

Schedule quality time with your family

Spending time with the family is essential to the health and well-being of both children and adults. Focus on your children by playing their favourite games with them, encouraging conversation by asking about their day at school, and showing interest in their ideas and activities. Share mealtime as an important way to connect and unwind at the end of a busy day.

Even when family members are off in different directions with school, work and activities, be sure to come together at the table at least once a week.

Decide on specific times when everyone’s electronic devices will be turned off. When you’re unplugged, get active – play games like tag, go for a walk, or sled in park.

– Staff at the Canadian Paediatric Society

Reduce your alcohol consumption

Lower your long-term health risks by staying within average levels of alcohol consumption. For women, the recommended daily serving is less than 10 ounces. With today’s wine glasses, your pour should be less than a third of the glass. For men, if you like to try the latest craft beers, keep it to two tall cans.

Always have some non-drinking days each week to minimize tolerance and habit formation.

– Dr. Granger Avery, president of the Canadian Medical Association

Quit smoking for one week

Quit smoking for a week, and then a month, and then a year and beyond. But start with that first week. Setting that small goal can help you with your longer-term goals, and everytime you quit – even if you don’t succeed – you learn more about how to quit successfully. Research shows that if you can quit for one week, you are nine times more likely to quit for the long haul. In some provinces, it could even win you $500 from the Smokers’ Helpline’s First Week Challenge Contest.

Quitting smoking is the single best thing you can do for your health. Within 10 years of quitting, an ex-smoker’s overall risk of dying from lung cancer is cut in half.

– John Atkinson, director of the Canadian Cancer Society’s Smokers’ Helpline

Don’t fall for gimmicks

Rather than fall prey to this year’s crop of fad diets, or worrying about a particular probiotic, nutrient or scary sounding chemical, focus instead on the bigger picture. Set a goal of cooking more from fresh whole ingredients and eating them around a table free from distraction. Reduce your restaurant usage. Aim for better nights’ sleeps. Cultivate healthy relationships with your friends and family. Don’t drink alcohol to excess and reduce your consumption of all sources of liquid calories. Do those things well and avoid news about the latest fad diet.

– Yoni Freedhoff, medical director of the Bariatric Medical Institute

Feed your brain

Do more physical activity, not for your waistline but for your brain. It gets blood pumping which helps your brain to function as well as possible. The increased blood flow nourishes your brain’s cells with nutrients and oxygen. It also encourages the development of new cells, all factors in reducing your risk of stroke.

Your brain is like your heart. They’re both muscles that need to be given a workout to stay healthy. Challenge your mind with exercise training, learning a new language or joining a book club, as examples.

– Larry Chambers, scientific advisor for the Alzheimer Society of Canada

Take a small step, master it, then take on another

Many of us are familiar with the best intentions of starting off the year with lofty goals when it comes to living a healthy lifestyle – followed by the enthusiasm of resolutions declining a few weeks after.

Take a step back and think of something you can realistically and comfortably accomplish when it comes to exercise, your diet, weight management or stress – and you will be more likely to stick to it.

Try incorporating 15 minutes of physical activity to your routine just a few days a week, and as you progress, move to 30 minutes. When you’ve made that into a habit, remove sugar-sweetened beverages from your diet, for example.

– Joanne Lewis, director of healthy eating and nutrition programming at the Canadian Diabetes Association

Ease your mind and treat yourself

Pace yourself at work. Try not to check your work emails after hours, truly disconnect.

Just like the 12 days of Christmas, practice 12 days of self-care in 2017.

Go for a walk, ski or snowshoe in the woods, treat yourself to a latte, book a massage, take a yoga class or volunteer. Don’t forget that doing something for others not only makes them feel good, but can lift your spirits.

– The Mental Health Commission of Canada

By Carmen Chai
National Online Journalist, Health Global News
carmen.chai@globalnews.ca
source: globalnews.ca