Walk, or Run, to Achieve Weight Loss

Walk, or Run, to Achieve Weight Loss

Walk or run, going the extra mile -- literally -- in hopes of greater weight loss may be something of an exercise in futility. A new study suggests that the typical American dieter can lose as much weight with moderate workouts as with more intense bouts. This research shows that along with dieting, when overweight women started a new exercise routine after years of being inactive, it didn't really matter whether they came out of the gate running or walking briskly. After a year, there was only a total weight-loss difference of 1 1/2 pounds between them. "It appears that intensity is not the main factor impacting long-term weight loss," says researcher John M. Jakicic, PhD, director of the Physical Activity and Weight Management Research Center at the University of Pittsburgh.

Exercise As Little as 10 Minutes

It's consistency -- doing some exercise on a regular basis, "even accumulated in bouts of as little as 10 minutes at a time," he tells WebMD. Jakicic reports that women who started to exercise 200 minutes a week at vigorous levels -- such as running or another activity to leave them panting and sweaty -- shed an average of 19 1/2 pounds after a year, compared with the 18 pounds lost by those spending the same time in more moderate workouts such as walking. Women who exercised 150 minutes a week lost about 15 1/2 pounds with vigorous workouts and 14 pounds at a moderate pace. Men weren't studied, but Jakicic says there's no reason to believe results would differ in them. The take-home message: Whatever pace you exercise, do it regularly. "It's best if individuals develop a pattern of exercise that's performed on a daily basis," he tells WebMD.

The Right Exercise

His findings, published in this week's Journal of the American Medical Association, reinforce the often-prescribed recommendations for better health from getting at least 30 minutes of exercise at least five days a week, even if it's at a moderate level. That's important because most dieters give up on exercise programs after a few months, often because they find them too difficult. But by engaging in less strenuous activities such as walking at least a 20-minute-per-mile pace, they may be more likely to continue. Of course, Jakicic's findings also support that other factor crucial for successful weight loss -- cutting calories. The 200 women he evaluated, typically 5-foot-4 and weighing 192 pounds when his study began, all cut their calories to 1,200 to 1,500 a day and fat intake to no more than 30% of total calories consumed. "In this study, they cut calories by almost one-third their previous levels," says I-Min Lee, MBBS, ScD, of Harvard Medical School, who wrote an accompanying editorial to Jakicic's study. "It's a balance issue. You can exercise very little but eat nothing and still lose weight. It comes down to how much you are willing to sacrifice, in terms of what you eat and what you do to burn it off. Most people don't want to cut their food intake by too much." Still, Lee tells WebMD that this study shows that a little exercise, done consistently, can do a lot of good.

Pump Up Your Fitness, Too

The researchers also found that all four levels of exercise had the same effect on improving fitness level. Looking at increases in oxygen consumption -- a measure of how well the body uses oxygen for energy -- the researchers found that all four groups had similar improvements after 12 months of exercise.

The Greatest Weight Loss

You will get the greatest weight loss from changing your caloric intake in the short run," says Jakicic. "However, it appears that without the exercise, the initial weight loss is less and the long-term maintenance of weight loss becomes extremely difficult. So, diet without exercise will make the maintenance of weight loss very difficult." Conversely, he says that exercise without dieting makes weight loss slow and probably less effective -- especially if you're looking to drop serious poundage. His recommendation for the ideal combination: "If an individual reduces their current level of intake by 500 to 1,000 calories per day and exercises 30 to 60 minutes a day, the weight loss will be around two pounds per week, on average."

Source: WebMDAbout

The Author : Michael Lewis has been collecting articles and information on Weight Loss and HGH (Human Growth Hormone) and related health benefits. He has created and edits numerous web sites about this subject. Michael is a staff writer for www.ageforce.com and several other websites.

"Are Low Carb Diets The Best Way To Lose Body Fat?"

"Are Low Carb Diets The Best Way To Lose Body Fat?"
By Tom Venuto

These days, the carbohydrate issue seems to be the burningquestion on the minds of nearly everyone who is interested in getting leaner. Not a single week goes by that I don’t receive an e-mail with a question about the low carb/high protein diet.Last week I got this one: Dear Tom, Are you a proponent of the low-carb diet for bodybuilders?Although this is hotly debated, I don't know many "ripped"bodybuilders that have not tried such a diet. Thanks. It’s no wonder why there's such a buzz about these diets:everywhere you look lately there are low carb bars, low carbdrinks, low carb meal replacements, low carb frozen dinners and so on. In the bookstores, The Atkins diet, Protein Power andSugar-Busters have all been best sellers. Even though there has been a huge resurgence in the interest in low carb/high protein diets, the low carb vs. high carb issue is still the subject of much controversy. For every "low carb guru" who says that low carbs are the ultimate diet, there is a "high carb guru" with the opposite opinion. This has caused a lot of people a lot of confusion. So what’s the deal? Is the low carb/high protein diet the best way for bodybuilders to get ripped or just another fad? From a bodybuilding standpoint, the answer is an unequivocal yes; reducing carbohydrates really works! Most bodybuilders can't get that "ripped" look without some degree of carb restriction.Almost every bodybuilder or fitness competitor I’ve ever metuses some version of the low carb diet when getting ready for competition. The problem is, most people fail to take into account their goals and their unique body type, so they follow the advice of the latest "low-carb guru" and take the carb restriction too far. Zero carb or close to zero carb diets are in my opinion, TOTAL INSANITY! The other extreme; the high carb, very low fat diet, isn’t the best approach for bodybuilders either. These diets (60-70% carb, 20-30% protein and 10% or less fat) were trendy with bodybuilders for a while, especially back in the 80’s and early 90’s (Remember Nathan Pritkin, Dean Ornish and Robert Haas?), but their popularity quickly faded. Those who tried it discovered that it wasn’t nearly as effective as the low to moderate carb, high protein diet. Why does dropping your carbs help you lose more fat? There are several reasons, but to avoid getting into a complicateddiscussion of nutritional biochemistry, let’s just say thateating less carbs forces your body to burn fat for fuel instead of sugar. Reducing carbs and increasing protein accelerates fat loss by controlling your insulin and blood sugar more effectively. The high protein in these diets also speeds up your metabolism because of the "thermic effect" of protein food. It also helps eliminate water retention, giving you the "hard" and "dry" look you need onstage to win contests. In my opinion, a moderate carb diet, with slight carbrestriction (especially at night) is the most effective (andmost "sane") way for bodybuilders to get ripped. For xample, my contest diet is about 175 -200 grams of carbs with most of the carbs eaten early in the day. Every 4th day, I have a high carb day (350 grams) to replenish my depleted glycogen stores. By contrast, my off-season diet is 350- 450 grams of carbs. With 175 - 200 grams of carbs, that is just enough fuel to provide the energy I needed to train hard and to prevent me from losing muscle. Would dropping carbs even further to 30 or 50 grams a day (like many fad diets recommend) get you more ripped or get you ripped faster? Maybe. But the problem is, without carbs, you’ll have no energy to train hard. Sure, tuna fish and water will get you ripped alright, but if your workouts suffer because your diet is "killing you," you aren’t going to look or feel your best. Another big problem caused by very low carb diets is loss oflean body mass. The lower you drop your carbs, the more likely you are to lose muscle along with the fat. A third problem with very low carb diets is the rebound effect. The lower you drop your carbs, the faster you will rebound and gain the fat back when you add the carbs back in. I swear I’ve seen guys blow up 30-40 lbs in a matter of DAYS after their contest because they went on a carbohydrate and fat binge after a four-month zero carb diet. It wasn’t a pretty sight! When I experimented with a very low carb diet, (about 40-70grams a day), I lost huge amounts of lean body mass and looked very "flat" and "stringy." I was also one irritable, grouchy SOB. My friends nicknamed me "fog boy" because (sez them) I stumbled around in a fog-like daze. One friend who hadn't seen me since the previous year when I was a "bulked up" and carbed up 208 lbs, saw me 48 lbs lighter after the low carb diet (yes, 160 scrawny pounds) and he said, "holy sh** Tom, what happened to you? You're HALF the man you were last year!" That was the last time I ever tried an extremely low carb diet. Nutrition is a highly individual issue. Some people can’t seem to lose weight unless they reduce their carbohydrate intake. Other people can eat bagels and pasta all day long and they have six pack abs. How many carbs you eat therefore, depends on your body type. Are you an endormorph or an ectomorph? Do you have a fast metabolism or a slow metabolism? Are you naturally lean or naturally heavy? Depending on your genetics, you might thrive on high carbs or you might need a high protein, low carb diet to get results. But beware: even if you think you are the carbsensitive, slow-metabolism type, the middle path (moderate carb restiction) is the most sensible way to go. The only way to determine how many grams of carbs is right for YOU is to experiment until you find your "critical level." If you start dropping body fat rapidly at 200 grams a day, then why on earth would you subject yourself to the torture of going even lower and doing one of those 30-40 grams a day "ketogenic" diets? Why kill yourself? Remember, there is no single diet that works for everyone. There are certain universal nutritional laws that apply to everyone, but be very careful of "gurus" who use the words "always" and "never" or who make sweeping statements like "carbohydrates make you fat." If you want to get ripped, you should also pick the type of carbs you eat carefully - it’s not just the quantity, it’s the quality. In addition to moderating total daily carb intake, I also recommend getting off ALL processed carbs including bread, crackers, pretzels, pasta, bagels and switching only to natural, unprocessed carbs like vegetables, oatmeal, yams, rice, potatoes, etc. That single change will go a long wayin helping you get leaner (and healthier too!) The bottom line is that it’s not correct to say, "carbs arefattening," but there IS some truth to the assertion that a low carb diet will get you leaner compared to a high carb diet – you just have to approach it in a sensible and individualized way. As in most areas of your life, going to the extreme with your diet will usually do you more harm than good. About The Author Tom Venuto is a lifetime natural bodybuilder, freelance writer, success coach and author of the #1 best-selling e-book "Burn the Fat, Feed The Muscle" (BFFM): Fat Burning Secrets of the World's Best Bodybuilders and Fitness Models. Tom has written over 170 articles and has been featured in IRONMAN Magazine, Natural Bodybuilding, Muscular Development, Muscle-Zine, Olympian’s News(in Italian), Exercise for Men and Men’s Exercise. Tom'sinspiring and informative articles on bodybuilding, weight loss and motivation are featured regularly on dozens of websites worldwide. For information on Tom's "Burn The Fat" e-book, visit Http://thenutrifitness.com and click on "Our products". page

The Truth About Counting Calories

I just received an e-mail from Tom Venuto who is also co-auther of the e-book Fit Over 40.In many popular diet books, “Calories don’t count” is a frequently repeated theme. Other popular programs, such as Bill Phillip's "Body For Life," allude to the importance of energy intake versus energy output, but recommend that you count “portions” rather than calories…
Phillips wrote,
"There aren't many people who can keep track of their calorie intake for an extended period of time. As an alternative, I recommend counting 'portions.' A portion of food is roughly equal to the size of your clenched fist or the palm of your hand. Each portion of protein or carbohydrate typically contains between 100 and 150 calories. For example, one chicken breast is approximately one portion of protein, and one medium-sized baked potato is approximately one portion of carbohydrate."
Phillips makes a good point that trying to count every single calorie - in the literal sense - can drive you crazy and is probably not realistic as a lifestyle for the long term. It's one thing to count portions instead of calories – that is at least acknowledging the importance of portion control. However, it's another altogether to deny that calories matter.
Yes, calories do count! Any diet program that tells you, "calories don't count" or you can "eat all the food you want and still lose weight" is a diet you should avoid. The truth is, that line is a bunch of baloney designed to make a diet sound easier to follow. Anything that sounds like work - such as counting calories, eating less or exercising - tends to scare away potential customers! But the law of calorie balance is an unbreakable law of physics: Energy in versus energy out dictates whether you will gain, lose or maintain your weight. Period.
I believe that it's very important to develop an understanding of and a respect for portion control and the law of calorie balance. I also believe it's an important part of nutrition education to learn how many calories are in the foods you eat on a regular basis - including (and perhaps, especially) how many calories are in the food you eat when you dine at restaurants.
The law of calorie balance says:
To maintain your weight, you must consume the same number of calories you burn. To gain weight, you must consume more calories than you burn. To lose weight, you must consume fewer calories than you burn.
If you only count portions or if you haven't the slightest clue how many calories you're eating, it's a lot more likely that you'll eat more than you realize. (Or you might take in fewer calories than you should, which triggers your body’s "starvation mode" and causes your metabolism to shut down).
So how do you balance practicality and realistic expectations with a nutrition program that gets results? Here's a solution that’s a happy medium between strict calorie counting and just guessing:
Create a menu using an EXCEL spreadsheet or your favorite nutrition software. Crunch all the numbers including calories, protein, carbs and fats. Once you have your daily menu, print it, stick it on your refrigerator (and/or in your daily planner) and you now have an eating "goal" for the day, including a caloric target.
That is my definition of "counting calories" -- creating a menu plan you can use as a daily guide, not necessarily writing down every morsel of food you eat for the rest oof your life. If you’re really ambitious, keeping a nutrition journal for at least 4-12 weeks is a great idea and an incredible learning experience, but all you really need to get started on the road to a better body is one good menu on paper. If you get bored eating the same thing every day, you can create multiple menus, or just exchange foods using your one menu as a template.
Using this method, you really only need to count calories once when you create your menus. After you've got a knack for calories from this initial discipline of menu planning, then you can estimate portions in the future and get a pretty good (and more educated) ballpark figure.
So what’s the bottom line? Is it really necessary to count every calorie to lose weight? The answer is no. But it IS necessary to eat fewer calories than you burn. Whether you count calories and eat less than you burn, or you don’t count calories and eat less than you burn, the end result is the same – you lose weight. Which would you rather do: Take a wild guess, or increase your chance for success with some simple menu planning? I think the right choice is obvious.
For more information on calories (including how to calculate exactly how many you should eat based on your age, activity and personal goals, and for even more practical, proven fat loss techniques to help you lose body fat safely, healthfully and permanently, check out the e-book, Burn The Fat, Feed The Muscle at theNutrifitness.com website.

Weighing-In On Low Carb Diets

With all of the conflicting studies and fuzzy interpretation of information, it's no wonder that confusion reigns when it comes to the value and safety of low-carb diets. It seems like heated debates are raging everywhere!

Whether it's Atkins, the South Beach or some other low-carb plan, as many as 30 million Americans are following a low-carb diet.

Advocates contend that the high amount of carbohydrates in our diet has led to increasing problems with obesity, diabetes, and other health problems. Critics, on the other hand, attribute obesity and related health problems to over-consumption of calories from any source, and lack of physical activity. Critics also express concern that the lack of grains, fruits, and vegetables in low-carbohydrate diets may lead to deficiencies of some key nutrients, including fiber, vitamin C, folic acid, and several minerals.

Any diet, weather low or high in carbohydrate, can produce significant weight loss during the initial stages of the diet. But remember, the key to successful dieting is in being able to lose the weight permanently. Put another way, what does the scale show a year after going off the diet?

Let's see if we can debunk some of the mystery about low-carb diets. Below, is a listing of some relevant points taken from recent studies and scientific literature. Please note there may be insufficient information available to answer all questions.

- Differences Between Low-Carb Diets

There are many popular diets designed to lower carbohydrate consumption. Reducing total carbohydrate in the diet means that protein and fat will represent a proportionately greater amount of the total caloric intake.

Atkins and Protein Power diets restrict carbohydrate to a point where the body becomes ketogenic. Other low-carb diets like the Zone and Life Without Bread are less restrictive. Some, like Sugar Busters claim to eliminate only sugars and foods that elevate blood sugar levels excessively.

- What We Know about Low-Carb Diets

Almost all of the studies to date have been small with a wide variety of research objectives. Carbohydrate, caloric intake, diet duration and participant characteristics varied greatly.
Most of the studies to date have two things in common: None of the studies had participants with a mean age over 53 and none of the controlled studies lasted longer than 90 days.

Information on older adults and long-term results are scarce.
Many diet studies fail to monitor the amount of exercise, and therefore caloric expenditure, while participants are dieting. This helps to explain discrepancies between studies.

The weight loss on low-carb diets is a function of caloric restriction and diet duration, and not with reduced carbohydrate intake. This finding suggests that if you want to lose weight, you should eat fewer calories and do so over a long time period.

Little evidence exists on the long-range safety of low-carb diets. Despite the medical community concerns, no short-term adverse effects have been found on cholesterol, glucose, insulin and blood-pressure levels among participants on the diets. But, adverse effects may not show up because of the short period of the studies. Researchers note that losing weight typically leads to an improvement in these levels anyway, and this may offset an increase caused by a high fat diet. The long range weight change for low-carb and other types of diets is similar.

Most low-carb diets cause ketosis. Some of the potential consequences are nausea, vomiting, abdominal pain, and confusion. During the initial phase of low-carb dieting some fatigue and constipation may be encountered. Generally, these symptoms dissipate quickly. Ketosis may also give the breath a fruity odor, somewhat like nail-polish remover (acetone).

Low-carb diets do not enable the consumption of more calories than other kinds of diets, as has been often reported. A calorie is a calorie and it doesn't matter weather they come from carbohydrates or fat. Study discrepancies are likely the result of uncontrolled circumstances; i.e. diet participants that cheat on calorie consumption, calories burned during exercise, or any number of other factors. The drop-out rate for strict (i.e. less than 40 grams of CHO/day) low-carb diets is relatively high.

What Should You Do? - There are 3 important points I would like to re-emphasize:

- The long-range success rate for low-carb and other types of diets is similar.

- Despite their popularity, little information exists on the long-term efficacy and safety of low-carbohydrate diets.

- Strict low-carb diets are usually not sustainable as a normal way of eating. Boredom usually overcomes willpower.

It is obvious after reviewing the topic, that more, well-designed and controlled studies are needed. There just isn't a lot of good information available, especially concerning long-range effects. Strict low-carb diets produce ketosis which is an abnormal and potentially stressful metabolic state. Under some circumstances this might cause health related complications.

The diet you choose should be a blueprint for a lifetime of better eating, not just a quick weight loss plan to reach your weight goal. If you can't see yourself eating the prescribed foods longer than a few days or a week, then chances are it's not the right diet. To this end, following a moderately low fat diet with a healthy balance of fat, protein, carbohydrate and other nutrients is beneficial.

If you do decide to follow a low-carb plan, remember that certain dietary fats are associated with reduction of disease. Foods high in unsaturated fats that are free of trans-fatty acids such as olive oil, fish, flaxseeds, and nuts are preferred to fats from animal origins.

Even promoters of the Atkins diet now say people on their plan should limit the amount of red meat and saturated fat they eat. Atkins representatives are telling health professionals that only 20 percent of a dieter's calories should come from saturated fat (i.e. meat, cheese, butter). This change comes as Atkins faces competition from other popular low-carb diets that call for less saturated fat, such as the South Beach diet plan. Low-carb dieting should not be considered as a license to gorge on red meat!

Another alternative to "strict" low-carb dieting would be to give up some of the bad carbohydrate foods but not "throw out the baby with the bath water". In other words, foods high in processed sugar, snacks, and white bread would be avoided, but foods high in complex carbohydrates such as fruit, potatoes and whole grains, retained.

Know Thy Food Label

Whether you're concerned about cancer, cardiovascular disease, diabetes, or simply losing weight, you want to eat a healthy diet and focus on foods that are high in vitamins, minerals, and phytonutrients, and balanced in fats, carbs, proteins. There is only one way to incorporate healthy foods into our diet and that is to make the decision to do it! Practical information about the nutrition and safety of the foods we consume is absolutely vital in making this decision. One way to learn more about what we eat, is to snoop around the supermarket. Check-out package labels to see what manufactures are adding (or removing) from the foods we eat. Read the information on the package and start making comparisons to determine which foods are the best for YOU. Know about nutritional labeling and the sometimes sneaky ways that manufacturers have of hiding what is in the food. Know and understand ingredient declarations, how they are used, and what a few of the "technical" terms mean. Are the unfamiliar ingredients good or bad for your health? Since 1994 food manufacturers have been required by the Food and Drug Administration (FDA) to include food labels (or Nutrition Facts labels) on product packaging so that consumers have accurate nutritional information about the food they purchase. But food labels are more than just a federal requirement – once you understand the information they provide, you can use food labels as a guide to planning healthier meals and snacks. Food labels are required on almost all foods, except those that don't provide many nutrients such as coffee, alcohol and spices. Although some restaurants provide information about the food they serve, they aren't required to have labels. The FDA recommends that sellers provide nutritional information on produce, meat, poultry and seafood, but it's strictly voluntary. What Is a Serving? At the top of a food label under Nutrition Facts, you'll see the serving size and the number of servings in the package. The rest of the nutrition information in the label is based on one serving. Calories, Calories From Fat and Percent Daily Values This part of a food label provides the calories per serving and the calories that come from fat. If you need to know the total number of calories you eat every day or the number of calories that come from fat, this section provides that information. Remember that this part of the label doesn't tell you whether you are eating saturated or unsaturated fat. On the right side of a food label, you'll see a column that lists percentages. These percentages refer to the percent daily values (%DV). Percent daily values tell you how much of something, whether it's fat, sugar or vitamin A, one serving will give you compared to how much you need for the entire day. It will help you gauge the percentage of a nutrient requirement met by one serving of the product. One way to use this section of the label is when you comparison shop. For example, if you're concerned with sodium, you can look at two foods and choose the food with the lower % DV. Are you trying to eat a low-fat diet? Look for foods that have a lower percent daily value of fat. The %DV is based on how much or how little of the key nutrients you should eat whether you eat 2,000 or 2,500 calories a day. So if you eat a 2,000-calorie diet, you should eat less than 65 grams of fat in all the foods you eat for the day. If you're eating 12 grams of fat in your one serving of macaroni and cheese (remember that's one cup), you can calculate how much fat you have left for the day. You can use the bottom part of the food label in white to compare what you are eating to the % DV you're allowed for that nutrient, whether it's fat, sodium or fiber. If you need more or less than 2,000 or 2,500 calories, you'll need to adjust this accordingly. Nutrients Fat, Sugar, Sodium and Carbohydrate The sections on a food label shows the name of a nutrient and the amount of that nutrient provided by one serving of food. You may need to know this information, especially if you have high blood pressure, diabetes or are eating a diet that restricts certain nutrients such as sodium or carbohydrates. Food labels also include information about how much sugar and protein is in the food. If you are following a low-sugar diet or you're monitoring your protein intake, it's easy to spot how much of those nutrients are contained in one serving. Vitamins, Minerals and Other Information The light purple part of the label lists nutrients, vitamins and minerals in the food and their percent daily values. Try to average 100% DV every day for vitamins A and C, calcium, iron and fiber. Do the opposite with fat, saturated fat, sodium and cholesterol. Try to eat less than 100% DV of these. Common Mistakes to Avoid When Reading a Food Label Until you become accustomed to reading food labels, it's easy to become confused. Avoid these common mistakes when reading labels: -A label may say that the food is reduced fat or reduced sodium. That means that the amount of fat or sodium has been reduced by 25% from the original product. It doesn't mean, however, that the food is low in fat or sodium. For example, if a can of soup originally had 1,000 milligrams of sodium, the reduced sodium product would still be a high-sodium food. -Don't confuse the % DV for fat with the percentage of calories from fat. If the % DV is 15% that doesn't mean that 15% of the calories comes from fat. Rather, it means that you're using up 15% of all the fat you need for a day with one serving (based on a meal plan of 2,000 calories per day). -Don't make the mistake of assuming that the amount of sugar on a label means that the sugar has been added. For example, milk naturally has sugar, which is called lactose. But that doesn't mean you should stop drinking milk because milk is full of other important nutrients including calcium. Reading Label Lingo In addition to requiring that packaged foods contain a Nutrition Facts label, the FDA also regulates the use of phrases and terms used on the product packaging. Here's a list of common phrases you may see on your food packaging and what they actually mean. No fat or fat free - Contains less than 1/2 gram of fat per serving Lower or reduced fat: Contains at least 25 percent less per serving than the reference food. (An example might be reduced fat cream cheese, which would have at least 25 percent less fat than original cream cheese.) Low fat - Contains less than 3 grams of fat per serving. Lite - Contains 1/3 the calories or 1/2 the fat per serving of the original version or a similar product. No calories or calorie free - Contains less than 5 calories per serving. Low calories - Contains 1/3 the calories of the original version or a similar product. Sugar free - Contains less than 1/2 gram of sugar per serving. Reduced sugar - at least 25% less sugar per serving than the reference food. No preservatives - Contains no preservatives (chemical or natural). No preservatives added - Contains no added chemicals to preserve the product. Some of these products may contain natural preservatives. Low sodium - Contains less than 140 mgs of sodium per serving. No salt or salt free - Contains less than 5 mgs of sodium per serving. High fiber - 5 g or more per serving (Foods making high-fiber claims must meet the definition for low fat, or the level of total fat must appear next to the high-fiber claim). Good source of fiber - 2.5 g to 4.9 g. per serving. More or added fiber - Contains at least 2.5 g more per serving than the reference food. With a little practice, you will be able to put your new found knowledge about food labeling to work. Reassess your diet and decide what needs to be changed. Start by eliminating the foods that don't measure-up to your nutritional wants and needs, and replacing them with more nutritional substitutes. And while you're at it, visit the FDA website and learn about the new labeling requirements, including those for "trans" fat. Like saturated fats, trans fats can raise levels of low-density lipoproteins (LDL) and increase your risk of heart disease. The "Nutrition Facts" panel on food packaging must provide this information beginning January 1, 2006, but most manufacturers will start providing it sooner.

LIVING A HEALTHY LIFE

People are obsessed with dieting and weight loss! Don't believe me? Just tune-in to any source of advertising...you're instantly bombarded with the latest diet schemes and "Hollywood" food fads. Here in America, we have built a thriving industry trying to control our weight and treat the consequences of over-indulgence. The cost of weight loss and obesity related health care treatments is staggering...Americans alone spend around $114 billion every year! And even with all this interest in losing weight, we continue to pack on the pounds like never before... - A whopping 64 percent of U.S. adults are either overweight or obese...up about eight percent from earlier estimates. - Among children and teens ages 6-19, 15 percent or almost nine million are overweight...triple the rate in 1980! - Nearly one-third of all adults are now classified as obese. For Americans, modern life may be getting TOO easy. Our cushy lifestyle means we expend less energy and consequently need fewer calories to sustain our normal body weight. Think about it for a moment... Entertainment no longer requires energy expenditure. In fact, it's usually quite the opposite. We now entertain ourselves in the comfort of our own home while watching TV and munching on our favorite snack. Whether it's television, computers, remote controls, or automobiles, we are moving less and burning fewer calories. Common activities that were once a part of our normal routine have disappeared...activities like climbing stairs, pushing a lawn mower or walking to get somewhere. And please do not misunderstand me...I appreciate comfortable living just as much as the next person. But, here is the problem... With all of our modern day conveniences and "cushy" style of living we have not adjusted our caloric intake to compensate for our decreased caloric expenditure. We consume more calorie rich and nutrient deficient foods than ever before. Consider a few of the following examples comparing what we eat "today" vs the 1970's (U.S. Department of Agriculture survey): - We are currently eating more grain products, but almost all of them are refined grains (white bread, etc.). Grain consumption has jumped 45 percent since the 1970's, from 138 pounds of grains per person per year to 200 pounds! Only 2 percent of the wheat flour is consumed as whole wheat. - Our consumption of fruits and vegetables has increased, but only because French fries and potato chips are included as vegetables. Potato products account for almost a third of our "produce" choices. - We're drinking less milk, but we've more than doubled our cheese intake. Cheese now outranks meat as the number one source of saturated fat in our diets. - We've cut back on red meat, but have more than made up for the loss by increasing our intake of chicken (battered and fried), so that overall, we're eating 13 pounds more meat today than we did back in the 1970's. - We're drinking three times more carbonated soft drinks than milk, compared to the 1970's, when milk consumption was twice that of pop. - We use 25 percent less butter, but pour twice as much vegetable oil on our food and salads, so our total added fat intake has increased 32 percent. - Sugar consumption has been another cause of our expanding waistlines. Sugar intake is simply off the charts. People are consuming roughly twice the amount of sugar they need each day, about 20 teaspoons on a 2000 calorie/day diet. The added sugar is found mostly in junk foods, such as pop, cake, and cookies. In 1978, the government found that sugars constituted only 11 percent of the average person's calories. Now, this number has ballooned to 16 percent for the average American adult and as much as 20 percent for American teenagers! Unfortunately, it would seem that the days of wholesome and nutritious family dinners are being replaced by fast food and eating on-the-run. We have gradually come to accept that it's "OK" to sacrifice healthy foods for the sake of convenience and that larger serving portions equate to better value. It's time recognize that we are consuming too many calories and time to start doing something about it! Each of us can decide TODAY that healthy eating and exercise habits WILL become a normal part of our life! We can begin by exploring our values, thoughts and habits... slowly and deliberately weed-out the unhealthy habits and activities and start living a more productive and rewarding life. And remember, it has taken a long time to develop bad habits, so be patient as you work toward your goal!

NutriFitness Boot camps coming soon!

stayed tuned for information on our Fitness and Nutrition BootCamps!
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nutrition rant

Finally a place for me to rant about nutrition, fitness and more!