Showing posts with label fitness project. Show all posts
Showing posts with label fitness project. Show all posts

Sunday, March 31, 2013

KHFP Week 20: Ditch The Salt

The reason for this weeks tweak was inspired by my latest blood pressure check up. Its time to ditch the salt. Every since I was put on blood pressure medicine I have been steadily gaining weight, I have gained 30 pounds since May 2012 which puts me at 210 pounds. I am exercising just like I did when I lost 30 pounds just before my 40th birthday in 2011. I have been eating healthier by following this fitness project, but my blood pressure is not dropping and my weight loss is roughly ten pounds. Don’t get me wrong, I feel better, I’m developing lean muscle and my stomach is slowly shrinking. But even with all the small healthy changes I’ve made, the weight is not coming off as much as I know it should. I contribute my struggle to the two high blood pressure medications. My doctor has referred me to a nutritionist who recommends a 1700 calorie meal plan. The plan incorporates many of the healthy foods and habits I have been posting about in this fitness project. Since I have been eating right, my focus is on lowering my blood pressure and getting off medication. Ditching the salt is the most sensible course of action.

 
A little background research on salt will give you a better idea about how it affects our bodies. Salt is made up of 40% sodium and 60% chloride. We all need some sodium to regulate our body fluids. Every cell in our bodies is coated in a salt solution. The amount of sodium we eat directly affects the amount of fluid around each cell. If we eat a lot of salt, the body retains more of it and also more water to make it into a solution. This is called retention. So it follows that if we eat less salt our bodies retain less salt and less water. So we will actually lose weight. Sodium is needed to ensure our muscles and nerves function correctly and to help keep our blood pressure normal.

Even though the doctor tells you to eat a low sodium diet, you still may wonder what does that really mean. Many times if you don’t ask for specifics, they will assume you know how to follow a low sodium diet on your own just by cutting back. I, myself eased up on using salt, therefore that meant I was eating a low sodium diet. I am finding out just how misguided my thinking really was. I look at the sodium content on the labels but still can’t determine whether a food is actually high in sodium. I figured the higher the number the higher the sodium. But once again, I wondered what number made a food item high in sodium. In one of my previous posts I discovered that the recommended daily allowance for sodium intake was 2400mg a day, so this was a start. When checking the labels on certain foods, the sodium levels were never high as 2400mg. So, I thought I must be doing all right. However, I have found some useful information that should clear things up a bit more.

It is strongly recommended that we should have no more than four grams of salt a day - that is about three quarters of a teaspoon (one teaspoon of salt has about 2,300 mg sodium). Salt occurs naturally in our food and there is no benefit in adding extra. Select foods that contain less than 5 percent of the daily value for sodium (or about 100mg per serving). Experts suggest limiting any food that has more than 480mg sodium per serving. MayoClinic.com advises not going over 2,300 mg of sodium for healthy adults and 1,500 mg if you have kidney disease, high blood pressure or are diabetic. MayoClinic.com also recommends the lower amount for middle-aged or older people. Therefore, a low sodium diet is a diet that includes no more than 1,500 to 2,400 mg of sodium per day.

Be aware that this vital but overused mineral (salt) comes in different guises, such as monosodium glutamate (MSG), found so frequently in convenience foods as a flavor enhancer; sodium bicarbonate used as a raising agent in baking; sodium nitrite used as a preservative and a cured meat colour enhancer; sodium saccharin is a sweetener; sodium alginate is used as an emulsifier in ice creams and drinks; sodium sulphite is a preservative in some dried fruits; and sodium benzoate is a preservative in commercially produced sauces, dressings and relishes. Many people are unaware of just how much salt they consume on a daily basis, just because you don’t add salt to your frozen dinner, that can of soup or pack of Ramen noodles doesn’t mean you eat a low sodium diet. You have to also avoid consuming too much salt from the dairy aisle. Purchase milk, yogurt, ice cream and low-sodium cheeses rather than high-sodium buttermilk, processed cheese and cottage cheese. Check out “Guidelines for a Low Sodium Diet” it has good information on high sodium foods, including dairy and some low sodium alternatives. “Low Salt Recipes for a Heart Healthy Diet” appears to have some good recipe choices for low salt meals you can prepare.

 

 
Low Sodium Label guidelines set by the FDA
The FDA has certain guidelines when it comes to sodium. There are several labels that tell you something about how much sodium is in the product. These labels can help you regulate how much sodium you consume if you understand what they mean.

Food labeling has been standardized by the U.S. government's National Labeling and Education Act. Nutrition labels and a list of ingredients are required on most foods. This way it is easier to make a selection of healthy low-salt foods and low sodium meals. If you can't tell how much sodium is in a product, ask your doctor or dietitian, to show you how to read food labels and apply the information when selecting foods for your low sodium or reduced sodium diet.

Sodium-free: Less than 5 milligrams of sodium per serving
Very low-sodium: 35 milligrams or less per serving
Low-sodium: 140 milligrams or less per serving
Reduced sodium: Usual sodium level is reduced by 25%

 


There are many low salt food resources to help you understand more about how to follow a low sodium diet. Even if you are not diabetic or don’t have high blood pressure, it is a good health practice to lower sodium in your diet. High sodium diets can lead to all kinds of health problems that may not manifest until you are older. For more low sodium resources refer to “LOW SALT FOODS: Your Resource for a Low Sodium Diet” where they have a list of brand name products that are low in sodium and you can learn more about food labeling guidelines and tips on lowering your salt intake.

 
Following a low sodium diet may seem like a lot of work for someone who may be very busy, have a big family and lots of responsibilities. If you can make a few small changes a little at a time, you will soon begin to drastically limit your salt intake. This can be done in several ways, at home, the supermarket and dining out.

How to Reduce Your Salt Intake:

At Home
Eliminate the saltshaker: Don’t salt before you taste. Break the habit of automatically reaching for the saltshaker.
Use less salt in cooking: In most recipes salt can be reduced or, in many cases, omitted without compromising the flavor. Use more herbs and spices, particularly onion and garlic powder. Also, low-sodium bouillon can add extra flavor, as can wine, vinegar, lemon or lime juice.
Prepare low-salt recipes: Get a good low-sodium cookbook.

 
At the Supermarket
Eat more fruits and vegetables:
Use less prepared foods — the less processing, the less sodium.
Choose lower sodium prepared foods: Look for items labeled sodium free, low sodium, reduced sodium, unsalted, and no salt added.
Read the label: Know how much sodium is in each serving. If the label says 150mg sodium per 1/4 cup and you eat 1/2 cup, you're consuming twice as much.
Be alert to “salty” terms: like brine, cured, marinated, pickled, and smoked.

 
Eating Out
Avoid soups:
Most are loaded with sodium and can exceed 1,000mg per serving.
Use oil and vinegar on salads: Stay away from creamy dressings. Avoid salads made with mayonnaise, like potato salad and coleslaw.
Ask that no salt is added to your entrée: Many restaurants will accommodate your dietary restrictions.


The Dash Diet, Low Salt, Low Sodium
If you find that you need more guidance and help beyond just watching your salt intake and reading labels, then it is suggested that you follow a diet especially for lowering high blood pressure like The Dash Diet.  The DASH diet is a low sodium plan that has additional benefits to lower blood pressure, cholesterol, and improve heart health. It even helps to reduce the risk from consuming more than the recommended amount of sodium. The DASH diet is rich in the blood pressure-lowering foods that include vegetables, fruits, low-fat and nonfat dairy, nuts/beans/seeds, and it also emphasizes whole grains, lean meats/fish/poultry, and heart-healthy fats. It is rich in fiber, vitamins, minerals and other nutrients that have been shown to improve heart health and may be associated with lower risks of other health issues. The DASH diet is based on the research, "Dietary Approaches to Stop Hypertension." It is recommended by The National Institutes of Health, the American Heart Association, and the Dietary Guidelines for Americans.

 

The 2010 Dietary Guidelines recommend that most people reduce sodium to less than 1500 mg/day. Younger, healthy people without high risk for hypertension should reduce sodium to less than 2300 mg. These new guidelines mirror the Dietary Recommended Intake (DRI) which were issued several years ago.

Who needs to try to keep sodium to less than 1500 mg/day?
  • People who are over 51 years old.
  • People with high blood pressure or hypertension, or have ever been told that they have high blood pressure or hypertension.
  • People who have diabetes, or who have ever been told that they are diabetic.
  • People with chronic kidney disease.
  • African Americans.
    •  

    First it helps to know who is sensitive to salt. You may already know that you are retaining fluid after high salt meals if your watch or rings get tight, or perhaps your socks leave marks on your ankles. In general, people become more salt-sensitive as they age, and African Americans are more sensitive to salt. If you have high blood pressure, you should be watching your salt intake. Eating a diet rich in potassium is associated with helping the body flush out excess sodium. And African Americans may especially benefit from this kind of diet. The DASH diet won't overcome a poor, high-salt diet, but it will help to lower blood pressure even more if you keep sodium intake under control.

    All Americans are recommended to keep sodium intake less than 2300 mg, by the DRI (Dietary Recommended Intake). For people with high blood pressure, the recommendation is 1500 mg or less per day.

    As you can see, it is very easy to consume excessive amounts of salt daily even when you live a healthy lifestyle. But, once you are aware of the many ways that sodium can creep into your meals, you can better control your sodium intake. This can be done just by preparing healthy fresh meals, eating less processed foods, choosing lower sodium foods like dairy, soups and frozen meals. Oh, and ditch the salt shaker. Continue to make the healthy tweaks in this fitness project to help you maintain a healthy diet.

     

     

    Assignment
    Pick three foods you would normally add salt to and then chose the lower sodium version if it’s a prepackaged product or chose a different seasoning like Ms Dash instead of shaking on the salt. In your food journal, you should now jot down the amount of sodium in your meals especially if you have high blood pressure, this will give you an idea of how much sodium you are really consuming. Remember, to shoot for lower than 1500mg if you have high blood pressure and less than 2300mg for the average person.


    Weekly Checklist (Weeks 1-19)
    Drink 8 glasses of water every day
    Eat a Hearty Healthy breakfast
    Get movin’ by walking or aerobics
    Eat an Apple or Pear everyday
    Say no to your poison, ditch the junk food
    Go a little nuts by eating a handful of nuts
    Toss Up a Big Bowl of Salad
    Take Your Vitamins
    Pump It Up!!!
    Trade Up Your Drinks
    Sprinkle Some Flax on It
    Abs are made in the kitchen
    Trade Up Your Dairy
    Grab a Superfood
    Plan Your Healthy Day
    Trade Up Your Oil
    Eat Lower on The Glycemic Index
    Whip Up A Power Smoothie
    Willpower Versus Skill-power
    Ditch The Salt

     

    References
    “7 Day Low Fat Low Salt Diet Plan: to change your eating habits for life” by Carolyn Humphries, pg 12-13
    “Foods for a Low-Salt Diet” by Debbie Mayne
    http://www.livestrong.com/article/192311-foods-for-a-low-salt-diet
    “LOW SALT FOODS: Your Resource for a Low Sodium Diet”
    http://www.lowsaltfoods.com/
    “Low Salt, Low Sodium, and the DASH Diet”
    http://dashdiet.org/low_salt_diet.asp
    “Guidelines for a Low Sodium Diet”
    http://www.ucsfhealth.org/education/guidelines_for_a_low_sodium_diet/index.html


    Picture Source
    The Dash Diet
    https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcR92Rrb9t4yrhbeYQNz1iya1alN7-YGypTxq4pFkLT7bwIRw2mcoKvmGNQ
    No Salt
    https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcRjopltONJ2OLnKDDtFQreBAdkBWwSLyzFQJQouC_Y3-7Bk4hvISVnlkVY

    Monday, March 18, 2013

    KHFP Week 19: Willpower Versus Skill-Power

    How many times have you heard someone say “I don’t have the willpower to lose weight”. You may even say this yourself. What you're really saying is that you think its hard to lose weight without some kind of help. If you are a woman over forty, this may be true because of the many changes that a woman goes through as she approaches menopause. However, there is a way to overcome this obstacle that doesn't require sheer willpower.

    It is hard to lose weight, but not because you don’t have willpower. Willpower is one the biggest excuses for not losing weight, it’s the easy way out because it does take some effort to start seeing results. Society has even made not having willpower acceptable by promoting products and gimmicks (the magic pill) that say you can lose weight quickly and easily without changing your current diet and you don’t have to exercise. Everyone who has struggled to lose weight secretly yearns for that magic pill, or surgery to rid them of their excess weight becasue, lets face it, it does take willpower (???).  We live in a fast paced society where we want unrealistic results in a very short time. We say who needs willpower when I can take this diet pill, get liposuction or gastric bypass surgery. Of course, there is always an exception in extreme circumstances. But, with these solutions, you never overcome willpower and soon the weight creeps back if you are not careful. This is where skill-power comes into play.

    Unlike willpower wich is essentially an excuse not to try (for the most part), skill-power gives you a better than average chance of losing weight successfully. Skill-power is having the knowledge of healthy habits that turn on your fat-burning switches to help melt away excess fat in a systematic way that bypasses the notion of willpower. If you are equipped with skills that allow you to effortlessly incorporate healthy habits into your daily routine over a period of time, then there is no need for willpower. By switching to a healthy lifestyle rather than focusing on the latest fad diet, you give yourself a greater chance at maintaining a healthy weight.



    Skill-Power For A Leaner Healthier You

    Healthy skills can be learned by anyone at any age. The only way to achieve sustainable weight loss is to plan to lose weight long term. Too many times we follow the latest weight loss trend, see some results, lose 20 pounds but after the program is over we gain back more than 20 pounds. We only plan to lose weight for the program duration but do not plan for long term weight management. As the saying goes, “If you fail to plan, then plan to fail”. The failure to plan for long term weight loss and weight management is the best way to fail.

    We plan everything else in our lives but we have unrealistic expectations for losing weight. We want to lose 10 pounds in two weeks before our vacation. These types of goals require lots of will power that only leads to failure because the goal is unattainable through normal diet and exercise. The average person can safely lose 2 pounds a week. Instead of focusing on short term weight loss goals you should plan on achieving long term results that require a little more planning. Long term weight loss allows you to acquire healthy eating habits that will benefit you both now and later.

    One of the best ways to accomplish this is to learn healthy skills that trigger your fat-burning switches. First you must decide on what your realistic ideal weight should be and then make a plan to reach that weight. If you have been following this fitness project you are one step ahead. To start your plan, first determine how many calories you need to consume for that weight and then how many fat grams per day you should be consuming for that weight. Your target daily calories from fat consumed should be between 20% and 25% of your total calories. The optimal range is between 10-25% of calories from fat.

    Here is how you can determine how many calories you should be consuming for your ideal weight. Pick what percentage of fat from calories you feel is reasonable between 10-25%, less is better. To calculate the amount of calories depends on your sex (male or female) and your fitness level (sedentary or active). For a sedentary woman (not active), you will multiply your ideal weight by 12 (a man by 14). For an active woman who is physically fit multiply your ideal weight by 18 (a man by 20). If you are moderately active multiply by 15 for a woman and 17 for a man. Next, multiply the calories by your fat percentage chosen. This gives you the amount of calories from fat you should be eating. Then divide that answer by 9 (which is the number of calories in a fat gram), giving you the total grams of fat per day. Here is the formula.


    Total Grams of Fat Formula:
    [[(Ideal weight X multiplier)] X (fat%)] / (9) = total grams of fat

    Example: My ideal weight is 150lbs and I’m moderately active, I’ll shoot for 25% for my fat intake percentage

    [(150X15=2250)X.25=562.5]/9=62.5g.

    Therefore, I should be consuming 2250 calories a day if I want to be 150 pounds and consume less than 62.5 grams of fat from calories a day. This may seem counter intuitive because many weight loss programs restrict your calories to around 1400-1800 calories (this is good for rapid weight loss in a short period of time but not recommended for long term). This calculation takes into account your activity level. The more active and fit you are, the more calories your body needs for basic functions. In any case, check with your doctor to make sure this calculation is suitable for your special needs.

     

    Here are nine skill-powers that help trigger your fat burning switches to help shed unwanted weight. This group of healthy skills are not new, we just don’t want to put them into practice because we’d rather have that magic pill. We still hold on to the notion that it takes willpower to lose weight, but in reality it takes a conscious informed effort to make the necessary changes required to acheive your goals.


    Nine Skill-Power Switches

    Skill-Power Switch #1: Quick Start Your Morning Metabolism

    By turning up the lights, getting at least five minutes of easy physical activity and enjoy a great tasting low-fat breakfast, you can rev up your metabolism. Turning on the lights as soon as you wake up triggers an instantaneous alertness-booster in the brain that shifts physiology away from sleep and toward a new day filled with more energy and higher metabolism. Some research shows that exercising before breakfast helps burn off excess body fat and you are more likely to stick with an exercising program if done earlier in the day. Skipping breakfast triggers a fat-making response. So, eat a hearty healthy breakfast for maximum fuel. 
     
    Master breakfast (Bircher-Benner Muesli):
    ½ cup slow cooking oats, uncooked
    Just ripe fruit (apple, banana, orange, berries) or canned unsweetened fruit like peaches
    Non-fat or 1% low-fat plain yogurt
    1 tsp brown sugar
    Cinnamon, vanilla or other natural flavorings

    1). Place oats in bowl and add enough water to cover, then cover bowl an refrigerate overnight
    2). In morning, slice the fruit, add the yogurt, brown sugar and flavoring to taste
    3). Stir and eat

     

    Skill-Power Switch #2: Eat Low-Fat, High Fiber Snacks

    Reprogram your mind and your body into consuming 5-6 small meals. They tend to lower blood cholesterol levels, reduce body fat, enhance digestion, lessen the risk of heart disease and increase your metabolism. The idea of eating 5-6 small meals a day goes by the "The Low-Fat Living 3-plus-4 Eating Plan".  This plan promotes a steadier production of sustained energy, promotes fat-burning and tends to promote a smaller, healthier insulin response. It is targeted to prevent the storage of needless excess body fat. By snacking on low-fat foods throughout the day, it has considerable weight loss advantages. By eating low-fat snacks in mid-morning and mid-afternoon, you are less likely to stuff yourself at main meals or lapse into stress-related eating binges in the evening. Remember one of the golden rules is to never go more than 4 hours without eating, generally 2-3 hours in between meals is ideal.


    The Low-Fat Living 3-plus-4 eating plan:
    All meals are less than 500 calories, with a maximum of 20-25% of calories from fat, anything above 500 calories gets stored as excess fat. Whenever a meal is over 500 calories, the excess calories whether from nonfat, low-fat, or low calorie foods stimulates fat-forming and fat-storing. On the plan you still consume 3 main meals that are low fat (breakfast, lunch and dinner). Then treat yourself to 2-4 low-fat snacks that are lower in fat than your main meals and are 100-200 calories. You should eat your main meals and your snacks in 2-3 hour intervals. 
     

    Example:
    7:00am       BREAKFAST                   250-300 calories
    10:00am     SNACK #1                        100-200 calories
    12:00noon  LUNCH                             400-500 calories
    3:15pm       SNACK #2                        100-200 calories
    5:30pm       APPETIZER pre-dinner   100-150 calories
    7:00pm       DINNER                           400-500 calories
    8:45pm       SNACK #3                       100-150 calories

    TOTAL CALORIES = 1450-2000



    Skill-Power Switch #3: Drink Plenty of Water

    Not many people know how easy it is to become dehydrated. A fluid loss of 1-2% of the body’s total water content can cause dehydration. Each day the average person loses at least 2 cups of water through breathing, another 2 cups through invisible perspiration and 6 cups through urination and bowel movements. That’s ten cups of fluid loss a day. Other factors that contribute to water loss includes caffeinated beverages, and sweat. This is why health professionals recommend drinking at least 8 cups of water a day. You can replenish your fluids by eating water dense foods like watermelons and other sugar-free beverages or herb teas which can add up to about 3½ cups. The body does water recycling on its own about ½ cups every day. Therefore, you lose about 10 cups of water a day and only get about 4 cups from food and water recycling which means that you have to drink 6 cups of water just to break even. Dehydration can cause many different health problems that are misdiagnosed but, can be easily fixed by drinking enough water.

    People actually mistake being thirsty as being hungry, therefore we tend to eat when we are actually just thirsty. One way to help determine if you are indeed hungry is to drink a glass of water first and then wait for a few minutes. If the hunger pang strikes again then go for your low-fat snack. Water adds volume in your stomach, making you feel fuller. It is good practice to drink a glass of water about 10-20 minutes before your meal, it gives you calorie free volume and helps you to eat less. Avoid caffeinated drinks, they cause you to feel more hungry and prepares your body for maximally storing, as body fat, whatever foods you eat. Refer to KHFP Week #10 Trade Up Your Drinks for healthier alternatives to caffeinated drinks.



    Skill-Power Switch #4: Low-Intensity Aerobics

    Just getting up off the couch, turning off the television and going outside for a stroll around the block can be very beneficial to your health. Increasing your cardiovascular activity even just a little will trigger your fat-burning switch. Health professionals suggest that you get at least 30 minutes of moderate aerobic exercise a day to keep the body functioning properly and increase your cardiovascular strength. You can actually find many small ways to increase your aerobic activity that does not require you to join a gym or take up lots of your time. You can take the stairs instead of the elevator, park further away from the store, do some spring cleaning, ride a bike, take the dog for a walk and even march in place during commercials. Refer to KHFP Week #3 Get Moving where I discuss the benefits of walking, an aerobics routine and how often you should exercise. Your fat-burning switch is activated for hours after any aerobics activity.



    Skill-Power Switch #5: Have a Fat Fighting Lunch

    Many times when we are pressed for time and don’t plan our lunch in advance, we don’t always eat a healthy power lunch. Failing to plan your lunch in advance can lead to eating whatever is available and convenient, which is usually a high-fat meal. These high-fat lunch choices actually cause fatigue, because during the long digestive process of the high-fat meal more blood is diverted to the stomach and intestines and away from the brain. That’s why most people are tired a few hours after eating lunch and their productivity suffers. Women should be especially careful consuming high fat animal products because the extra fat calories increase production of the pro-fat hormone estrogen. Low-fat meals that are high in fiber, whole grains and protein ten to trigger the fat-burning switch.

    The challenge to eating a healthy low-fat lunch that doesn’t include animal products, is to find a good tasting alternative. There are plenty of tasty alternatives on the market today that you can try. To be successful, the lunch has to have vivid, distinct, tongue-tingling flavors but remain low in fat and relatively high in energizing protein. One good place to start is by referring back to KHFP Week #7 Toss Up A Big Bowl of Salad. If you love burgers, you may want to try some of the veggie burgers (The Garden Burger) they now have that are loaded with flavor or try a good turkey burger recipe, but avoid the high fat sandwich spreads. Also, in KHFP Week #12 Abs Are Made In The Kitchen,  there are quite a few good lunch choices to help you out.  

    Other good choices, are baked or broiled skinless chicken, turkey breast or fish (or suitable meatless option), a bean or lentil salad, soup or casserole, and cottage cheese with fruit then balance them with some complex carbohydrates like vegetables, whole-grain bread, rye crackers or a side dish of beans or lentils. Keep in mind to steer clear of the fat/sugar duo lunch like having a burger and fries with a diet cola. What happens is that the jolt from the sugar triggers the insulin response which is a pro-fat hormone that opens up the fat cells making them ready to store fat from the burger and fries. You can get this same effect when combing a high fat food with a food high on the Glycemic Index or with a high Glycemic load.


    Skill-Power Switch #6: Quick and Easy Muscle-Toning

    Muscle loss begins in your mid twenties, if you are not active you have been losing muscle at a rate of one pound a year since age 25. If your lean muscle mass steadily decreases so does your resting metabolism. The result is that your body needs fewer and fewer calories to function and the excess calories you consume are more easily stored as body fat. Lean muscles help burn fat therefore, they trigger the fat-burning switch. By toning your muscles you actually raise your metabolic rate so you burn more fat, even when resting. Muscle-making resistance exercises as discussed in KHFP Week #9 Pump It UP, may be the single most effective health weapon you can employ if you are over 40 years old gaining weight and not active. This tends to be the case for most women over forty (the gaining weight). Strong well toned muscles keep your circulation high, draws in more oxygen, revs up calorie-burning and increases your overall metabolism by helping you to burn off stubborn layers of excess body fat. Always remember to use proper form, breathe properly and pay attention to acute pain signals in order to avoid injury. Every little bit counts.


    Skill-Power Switch # 7: Reverse Your Dinner Habits

    Make it early and get a fresh start on your evening. Many people’s dinner time occurs just as our metabolism is crashing. As night approaches our biology slows the fat-burning and speeds up the fat-forming and fat-storing processes. There are seven simple and practical ways to reinvent your evening habits to increase fat-burning instead of fat storing.

    1). Pay attention to the timing of your evening meal by making it early in the evening, before 7pm. If your heaviest meal is dinner, make it before 7pm giving your body time to digest the meal before the fat-storing kicks in. You can still have a snack before bed just make it light and low-fat.

    2). Pay attention to the amount and proportions of carbohydrates, proteins and total calories in your evening meal. Begin to make your dinner smaller in portions and lower in fat. Your dinner should consist of more vegetables and grains and fewer protein-rich and fat-rich foods. Try and limit your dinner to around 500 calories. It is a good idea to keep a food diary to help you remember what you have already consumed. On average, those who kept accurate records lost the most weight. This process holds you accountable for knowing what you are putting in your body, when, and how much.

    3). Consider how you begin your meal, like eating protein early in the meal. If you start your meal with an oil drenched salad, nacho chips, a hunk of parmesan garlic bread/roll you will plunge into physical fatigue rather than energy filled to get through the rest of the evening. Your meal can be more energizing by starting it with a few bites of low-fat, protein-rich food before eating the rest of the meal, therefore promoting feelings of alertness and energy for up to three hours. For instance, start the meal with a cup of tomato soup or lentil/bean soup or small lentil/bean salad.

    4). Change the mood and pace of your eating with some small environmental adjustments that conspire to make you eat less and consume less fat. Some studies suggest that listening to soft, slow music tend to make you eat less and eat more slowly. Also, loud noises like in crowded noisy restaurants can increase the rate and amount of consumption. Slow down when you eat, instead of taking only 10 minutes to eat, try and increase that by at least 5 minutes. Slowing down makes you taste and savor your food allowing you to enjoy what you are eating.

    5). Delay eating dessert, not consuming it immediately after dinner. Contrary to popular belief, you do not have to have dessert after dinner, especially if your meal ends up being more than 500-600 calories. A good way to prevent this is to get up from the dinner table, ask for dessert to go or just ask for the check and skip dessert if dining out. A good rule of thumb is to wait for 1½ to 2 hours after dinner when you’ve had some brief post-dinner physical activity before grabbing a sweet treat. This also gives your dinner enough time to get digested before your last snack of the day.

    6). Get up and moving. The first impulse after eating dinner is to watch television. This action promotes fat-forming, fatigue and grumpiness rather than a fat-burning response. The 15-30 minutes after dinner is crucial to setting your metabolism and it sets the stage for deeper sleep. A leisurely 10-15 minute walk after dinner helps turn on your fat-burner switches, you may burn 15% more calories than if you performed this walk on an empty stomach. It is a good idea to schedule your after dinner walk around the same time each night, giving you a much better chance to make it a habit you will keep and enjoy.

    7). Finish up with a low-fat snack or dessert. After your post-dinner light physical activity, its time to enjoy a low-fat snack or dessert. Make sure to keep it under 300 calories and 3 grams of fat. Pay attention to serving size if it’s a store bought treat. Also, take your time and chew it slowly and savor the flavor. Once you are done, brush your teeth, this is a subconscious signal that eating time is over.



    Skill-Power Switch #8: Get Deeper, High-Metabolism Sleep

    Efficient fat loss and energy building require that your body get a chance to recover during sleep. Your body will burn significantly more calories each night if you sleep cool, because your natural thermostat kicks in and supplies natural body heat. The more heat your body has to provide, the more fat you’ll burn to provide that heat. Raising your body temperature through light physical activity or with a hot shower a couple of hours before bed can help deepen your sleep. Try to never go to bed hungry because going extremely long periods of time without eating turns on your fat storing switch. For instance, you may think that if you don’t eat after 5:00pm it will help you lose more weight, just the reverse actually happens so avoid this kind of fasting. So if you are up late and you get hungry, its ok to grab a low-fat, low-protein, high-carb snack like a few rye crackers and a piece of fruit.

     

    Skill-Power Switch #9: Pay Attention To Your “I’m full” Signal

    Slow down and enjoy eating your food, chew your food completely. Remember that if you pile food on your plate you will more than likely eat it all. Use the trick of putting your food onto a smaller plate to make it look like a lot of food. Once you’ve cleared your plate pause before going for second helpings and listen for that “I‘m full“ signal. If you wait a few minutes the signal will kick in. Lots of times when we eat, that signal is ignored because we might get distracted or be in a hurry. But if we just pause for a second or put the fork down, drink a glass of water or sip a cup of tea we might realize that we are satiated (not full). Remember that you will be eating something again in about 2 hours so don’t get too full at this meal. You may even start to anticipate having a low-fat dessert after dinner that won’t make you feel guilty or blow your diet. If you space your meals out strategically throughout the day, you won’t need willpower, your skill-power switches will kick in automatically.



    Many of these skill-powers may sound familiar because you have been strategically introduced to them if following Kandie’s Health and Fitness Project from week one until now, they should already be everyday healthy habits. Once again, the premise behind this project is to help develop positive healthy habits that do not require willpower but instead equip you with a healthy skill set to achieve real long term weight loss results. The best way to lose weight is not to wait until a few weeks before an important event and then try desperately to lose weight fast. Instead, plan ahead in advance several weeks in order to give yourself a better chance at success. Plan to succeed by utilizing these powerful skill-power switches. Stop looking for that magic pill or magic formula for weight loss and realize that you already know how to lose weight, you just need a successful strategy you can realistically follow that goes beyond the initial weight loss success and focuses on living a healthier lifestyle. If you equip yourself with the knowledge of these skill-power switches and utilize them daily, you will begin to see significant health benefits quicker than you think.

     



    Assignment
    This week’s assignment is for you to create an actual working plan for reaching your ideal weight (if you haven‘t by now). Calculate how many calories and fat you should be eating in order to lose weight. You have been making small weekly health tweaks for 4½ months, so making a more structured plan is not a stretch, you have all the tools you need for success. Use a combination of skill-power switches to help you out. Readjust your schedule and to-do list to make sure that eating healthy is a priority. This is the best way to win against willpower by utilizing skill-power.

     

     

    Weekly Checklist (Weeks 1-18)
    Drink 8 glasses of water every day
    Eat a Hearty Healthy breakfast
    Get movin’ by walking or aerobics
    Eat an Apple or Pear everyday
    Say no to your poison, ditch the junk food
    Go a little nuts by eating a handful of nuts
    Toss Up a Big Bowl of Salad
    Take Your Vitamins
    Pump It Up!!!
    Trade Up Your Drinks
    Sprinkle Some Flax on It
    Abs are made in the kitchen
    Trade Up Your Dairy
    Grab a Superfood
    Plan Your Healthy Day
    Trade Up Your Oil
    Eat Lower on The Glycemic Index
    Whip Up A Power Smoothie
    Willpower Versus Skill-power

     
    References
    “Low-fat Living; skill power not willpower” by Robert K. Cooper, Ph.D. with Leslie L. Cooper

    Friday, March 8, 2013

    KHFP Week 18: Whip Up a Power Smoothie

    This week’s health and fitness post is running a little late but it is just in time for the weekend.  It’s the very fun and versatile Fruit Smoothie. This tweak can be made to be ultra-healthy, but if you are not careful it can be delightfully sinful or loaded with sugar.

    This is a great way to be creative and get both your fruits and veggies quickly and effortlessly. There is no major prep time involved and no cooking. All it takes is a basic understanding of how to make a smoothie, chose your ingredients, do a little chopping if necessary and blend until smooth.

    Whipping up a smoothie is a good way to get protein, fruits, veggies and super foods that you don’t normally consume on a daily basis. It can be used as breakfast, a snack, a post workout recovery drink, or a basic meal replacement. A smoothie can be made quickly and easily from fresh or frozen produce that you already have on hand. Drinking smoothies is a good way to use up fruit or veggies before they go bad and help you reach the daily recommend allowances, plus reduce that belly fat.

    A smoothie can be juice, yogurt or milk based. Lots of juice based smoothies start with orange juice, but you can use any healthy, organic, low sugar fruit juice of your choice to complement the other fruit flavors. For instance, you can use exotic fruit juices like Noni juice, Acai, or Mangosteen juices. You can try pomegranate, pineapple or apple juice to make your smoothie even more interesting. Just make sure the juice is low in sugar and organic when possible. The list can be as long and varied as you like in order to help keep your creative “juices” flowing.

    For yogurt based smoothies you can use plain, vanilla or fruit flavored yogurt, Kefir(yogurt liquid) or frozen yogurt. For a thicker, creamier smoothie opt for using real Greek yogurt not Greek style yogurt. Greek yogurt gives you more protein than just regular yogurt and its thicker. The yogurt can be paired with milk for a less thick smoothie and to help get it blending. If you don’t have a very high quality blender, you must have a liquid in order to get the blender going, otherwise it won’t blend. For a milk based smoothie use 1% milk or a milk alternative like soy or almond milk. Using milk as your liquid makes for a smooth and creamy blend, plus the benefits of calcium and vitamins. If you don’t have either of these liquids on hand, you can always just use plain water. Coconut water as your liquid base is even more beneficial and adds a tropical flavor. But when you use plain old water you may need to use more sweeteners.

    When making a smoothie, it is helpful to have a good blender or one especially manufactured for creating smoothies. The more power it has the better. Avoid investing in cheap blenders for making smoothies because they are not built to handle crushing ice and frozen fruits, the blades tend to stop during blending and you have to help loosen the contents. This is one kitchen appliance that you want to get the best quality, in this case the more expensive the brand the better it should perform. VitaMix is one of the best quality blenders used for smoothies as well as Blendtec. Although they are expensive, and used commercially in many restaurants that serve smoothies, they are available for home use. If it is out of your budget just check around to find a reasonably priced quality blender within your budget or work with what you got. Don’t make any excuses for not drinking smoothies.

    Smoothies can be a powerful arsenal in the quest for weight loss, weight maintenance and overall health. They can be simple or they can be complicated. Many people may not know how to whip up a smoothie or they just learn by trial and error. But, here is a very simple and basic template for making a smoothie to get you started. It is the building block for creating simple smoothies. For this very simple smoothie template you can choose fruits that are low on the glycemic index and have a low glycemic load like apples, oranges, mango, peaches and watermelon to help keep you on track for weight loss and help control your blood sugar levels.



    Very Simple Smoothie Template (one serving)
    1). Choose 1 cup of liquid or yogurt
    2). Choose 1 cup fruit(s), fresh or frozen
    3). Optional: add sweetener to taste (avoid artificial sweeteners)
    4). Add handful of ice cubes
    5). Optional add in: like 1 tbsp flaxseed oil, a scoop of protein powder or a veggie



    Here are a few examples of simple smoothies:

    Blueberry Smoothie:
    1). Blend 1 cup 1% milk or soy milk
    2). Add 1 cup frozen unsweetened blueberries, (add optional sweetener)
    3). Blend together for 1 minute, then transfer to glass
    4). Stir in 1 tbsp flaxseed oil or a few spinach leaves


    Pineapple Smoothie:
    1). Blend 1 cup 1% milk or soy milk
    2). Add 4 ounce can pineapple tidbits in juice, (add handful ice cubes)
    3). Blend together for 1 minute, then transfer to glass
    4). Stir in 1 tbsp flaxseed oil


    Banana Raspberry Smoothie:
    2 medium ripe bananas, peeled
    1 ½ cups Dole Pure & Light Country Raspberry Juice chilled, or equivalent substitute
    1 cup frozen vanilla yogurt, softened
    1 cup fresh raspberries
    1 tbsp grapeseed oil

    1). Place all ingredients in blender except grapeseed oil and process until smooth.
    2). Transfer to glass, then stir in grapeseed oil.



    If you chose to make a smoothie as a meal replacement or post workout recovery drink, then you’ll need to add in some protein, a vegetable option and a power option. By adding a protein powder, you help feed your muscles after working out. You add a vegetable to increase vitamins and minerals. If you are like me, I do not get the proper amount of vegetables so by disguising them in a smoothie its perfect. Adding a power option increases a smoothies nutritional potency. Your power option can be a strategic choice based on your current dietary needs. For weight loss, you can chose a superfood   that specifically targets belly fat. You can chose a filler like oats to help you feel fuller longer or something to boost your immune system. You can even add nut or seed oils to add omega-3. Your power option can be anything that helps give you a natural energy boost. Here is a template for creating a basic power smoothie. Once you know the basics, you will be able to whip up a power smoothie in a matter of minutes.



    Basic power Smoothie Template(one serving):
    1). Chose your liquid (1 cup or 6-8 ounces): fruit juice, water, coconut water, Kefir, 1% milk, milk alternative(almond, soy, rice etc.), yogurt or frozen yogurt just make sure to select one that is low in sugar
    2). Add Protein: choose a protein powder like Vega Sport, Life’s Basics, Sun Warrior Raw Protein or Solaray Soytein. Stay clear of Whey or Casein if you are Vegan or avoiding dairy. Instead look for Pea, Hemp, Brown Rice or Soy. Can also opt for a green plant-based superfood powder
    3). Add 1 cup of fruit: add a few ice cubes if using fresh fruit, or opt for frozen fruit, this can be more than one fruit
    4). Add sweetener: use a little Agave Nectar, Stevia or honey to your taste
    5). Add a vegetable: usually green vegetables are a good choice like frozen broccoli, kale, spinach or celery. Carrots are a pretty good choice as well because they are naturally sweet. You only need a little vegetables like a few broccoli florets or few kale or spinach leaves so as to not make them over powering, you’ll still get the benefits
    6). Add a power option: choose a super food like Chia Seeds or Goji Berries, nut or seed oils(1 tbsp) like flaxseed oil, wheat germ, oat groats or steel cut oats(add enough for desired thickness)


    By following this power smoothie template, you can whip up a power smoothie in minutes as an excellent post workout recovery option if you drink within 30 minutes after a workout. Forget those store bought meal replacement shakes that are loaded with sugar and don’t quite satisfy your hunger. Power smoothies are relatively easy to create based on what you have available.



    Power Smoothie Recipes

    Berry Power Drink
    1 cup cranberry juice
    1 cup fresh or frozen strawberries
    8oz vanilla low-fat yogurt
    2/3 cup Quaker Oats (quick or old fashioned, uncooked) or 2/3 cup Oat bran hot cereal
    Sugar to taste (optional)
    1 tbsp wheat germ
    1 cup ice cubes

    1). Place all ingredients except ice in blender, cover and blend on high about 2 minutes
    2). Gradually add ice, until smooth, transfer to glass and enjoy


    Power Protein Smoothie Recipe
    Ingredients (one 24-ounce serving):
    2 cups unsweetened almond milk or water, or a 50/50 combination
    1/4 cup hemp or brown rice protein powder
    1-2 tbsp chia seeds
    1/2 frozen acai smoothie packet
    Liquid stevia to sweeten
    ½ tsp. cinnamon
    ½ tsp. vanilla extract
    Directions:1). Add the almond milk and/or water to the blender first, then the other ingredients. Blend until smooth.


    Green Detox Smoothie
    Ingredients:
    2 cups kale, stemmed and chopped
    1 cup spinach leaves
    ½ avocado (optional, makes it creamier and more filling)
    1 banana
    1 apple, chopped (no need to peel)
    1 cup orange juice, preferably fresh squeezed
    1 cup fruit flavored kefir or vanilla yogurt
    1 cup ice
    1 Tbsp. chia seeds (optional)

    Instructions
    1). Combine all the ingredients in a blender and puree until smooth


    Making green smoothies require a little getting used to especially if using kale because of its rough texture, using too much will make your smoothie chewy, gritty and less smooth if you don‘t have a quality blender. If you are not accustomed to eating kale, try cutting it down to only 1 cup. Check out “eat, drink & be vegan” for more information on making green smoothies and for more recipes.  
     
     

     
    Kate’s Power Smoothie
    Recipe by Our Best Bites

    Ingredients:
    1 cup orange juice (preferably the good stuff, like the not-from-concentrate orange juice)
    3 tablespoons oat groats or 2 tbsp steel cut oats (optional…kind of…)*
    3/4 cup fat-free vanilla Greek yogurt (make sure it’s Greek and not Greek-style)
    1 1/2 cups frozen blueberries
    3 cups baby spinach leaves
    1 1/2 cups crushed ice
    *To help your blender out, you can soak the oak groats in the orange juice overnight (either in the jar of your blender or in a glass). This will make it easier to blend and will also eliminate a lot of the grittiness from the oats.

    1). Combine ingredients in the jar of your blender and blend. You may (read: probably will) need to run it through twice. Serve immediately. Makes 1 giant smoothie, 2 smaller smoothies, or 3 snack-sized smoothies.


    If you still need more ideas and recipes for making smoothies here a few websites you can check out to get your creative juices flowing.


    Smoothie recipes
    www.smoothieweb.com

    Breakfast smoothie recipes
    http://www.wholeliving.com/135929/smoothie-recipes/@center/155850/healthy-breakfasts
    Fruit Smoothie Recipes from Recipe.com
    http://www.recipe.com/recipes/drinks/smoothies/how-to-make-fruit-smoothies/
    How to Make Delicious Creamy Smoothies from the Smoothie Handbook
    http://www.smoothie-handbook.com/how-to-make-smoothie.html
    If you have an iPhone try this pocket smoothie app
    https://itunes.apple.com/us/app/pocket-smoothie-recipes/id367926029?mt=8


     

    The way that Kandie’s Health and Fitness Project is designed, each week’s new tweak should be incorporated into your diet everyday. However, some of them are not suited for everyday use like weight training which should be done every other day. You may not have to trade up your dairy everyday if you limit dairy to only 2-3 days a week. This can be true for your smoothie as well, you may not whip up one everyday just as long as you make one a few times a week. You may begin to enjoy them so much that whipping up a smoothie everyday will be no problem.


    Assignment
    This week’s assignment is straight forward and simple, whip up a smoothie. Find a website or cookbook as a point of reference that has a variety of smoothie recipes and compare to the smoothie templates to see if you need to add protein or a power option. Create at least 3 very simple smoothies and 3 power smoothies that you can whip up whenever you need quickly and easily. Just remember to be creative and enjoy the many flavors that can be created and by all means share with a friend and swap recipes.

     

    Weekly Checklist (Weeks 1-17)
    Drink 8 glasses of water every day
    Eat a Hearty Healthy breakfast
    Get movin’ by walking or aerobics
    Eat an Apple or Pear everyday
    Say no to your poison, ditch the junk food
    Go a little nuts by eating a handful of nuts
    Toss Up a Big Bowl of Salad
    Take Your Vitamins
    Pump It Up!!!
    Trade Up Your Drinks
    Sprinkle Some Flax on It
    Abs are made in the kitchen
    Trade Up Your Dairy
    Grab a Superfood
    Plan Your Healthy Day
    Trade Up Your Oil
    Eat Lower on The Glycemic Index
    Whip Up A Power Smoothie


     

     
    References
    “Flat Belly Diet” by Liz Vaccariello
    “The Lean - A Revolutionary and Simple 30 Day Plan for Healthy, Lasting Weight Loss” by Kathy Freston
    Kate’s Power Smoothie Recipe by Our Best Bites
    http://www.ourbestbites.com/2012/01/kates-power-smoothie/
    Green Detox Smoothie
    http://www.pbs.org/parents/kitchenexplorers/2013/01/01/incredible-hulk-power-smoothie-green-detox-smoothie/
    Power Protein Smoothie Recipe
    http://kimberlysnyder.net/blog/2012/01/23/power-protein-smoothie-recipe/
    “Light Cooking: low fat, low calorie, low cholesterol”, Publications International, Ltd


    Picture Sources
    Smoothie Blender
    Green Smoothie




    Wednesday, February 27, 2013

    KHFP Week 17: Eat Lower on the Glycemic Index

    Even though its mid week of week 17, this new healthy tweak, habit, tip, trick secret etc.. is one that you have been doing if you are following this health and fitness project. Now its time to actually help you understand why this tweak is so useful and deserves to be put into better perspective. Have you ever heard of the Glycemic Index? If you are like me you probably have but never really knew what it was or how to follow it. The popular NutriSystem diet plan states that they use the Glycemic Index. I thought this was some elaborate scientific system that only they could provide for successful weight loss. Yes it is true that the Glycemic Index is a scientific method for weight loss, however it was developed to help those suffering from diabetes. The questions is…. Why is it so useful for weight loss?
       

    What is The Glycemic Index?
    In laymens terms; The Glycemic Index is a scale that indicates a food’s ability to raise blood glucose levels within two hours after digestion, the scale ranks food from 0-110.

    Definition: The Glycemic Index (GI) is a numerical scale used to indicate how fast and how high a particular food can raise your blood glucose (blood sugar) level. A food with a low GI will typically prompt a moderate rise in blood glucose, while a food with a high GI may cause your blood glucose level to increase above the optimal level.

    The glycemic index (GI) is a ranking of carbohydrate foods that individuals with diabetes use to manage their disease. This ranking is based on the rate carbohydrates affect blood glucose levels relative to glucose or white bread. Generally, the glycemic index is calculated by measuring blood glucose levels following the ingestion of a carbohydrate. This blood glucose value is compared to the blood glucose value acquired following an equal carbohydrate dose of glucose or white bread. Glucose is absorbed into the bloodstream faster than any other carbohydrate, and is thus given the value of 100. Other carbohydrates are given a number relative to glucose. Foods with low GI indices are released into the bloodstream at a slower rate than high GI foods.



    Objective of Glycemic Index
    The objectives of diet management in diabetic patients are to reduce hyperglycemia, prevent hypoglycemic episodes, and reduce the risk of complications. For people with diabetes, the glycemic index is a useful tool in planning meals to achieve and maintain glycemic control. Foods with a low glycemic index release sugar gradually into the bloodstream, producing minimal fluctuations in blood glucose. High GI foods, however, are absorbed quickly into the bloodstream causing an escalation in blood glucose levels and increasing the possibility of hyperglycemia. The body compensates for the rise in blood sugar levels with an accompanying increase in insulin, which within a few hours can cause hypoglycemia. As a result, awareness of the glycemic indices of food assists in preventing large variances in blood glucose levels.



    A Low Glycemic Healthy Diet Can Help Protect Against Disease
    A healthy eating plan that enables you to maintain a low to moderate Glycemic Index has great potential importance in treating and preventing chronic disease. As we (women over 40) get older, our bodies are more susceptible to chronic diseases. In studies in which persons with type 2 diabetes were given a low GI diet, their risk predictors of heart disease such as total cholesterol and "bad" LDL cholesterol fell. Persons with diabetes, in particular, can reap significant benefits from a low to moderate GI way of eating. In persons with diabetes, an uncontrolled glucose level-which means blood glucose levels are often too high-can lead to severe health complications including heart disease, blindness, kidney failure and limb amputations. Fortunately, an individual with diabetes who controls his or her blood glucose levels most of the time has little risk of these complications. This is true for anybody not just those with diabetes and this is why health professionals like using The Glycemic Index, because it promotes a healthier diet.


    The Infamous Sugar Rush
    Have you ever noticed that you feel lethargic after eating foods that stimulate a large insulin response, such as donuts or candy? This often happens because too much insulin is produced in response to processed sugary foods, and this excess insulin causes blood sugar levels to drop below normal, resulting in low blood sugar (hypoglycemia) and fatigue. When this happens, people who are unaware that the high sugar food they just ate is the reason for their sudden drop in energy reach for another sweet or high carbohydrate food, which starts the vicious cycle all over again. Once again this is the same effect as using a drug. Plus, you are consuming empty calories that pack on pounds.


     

    How To Follow & Use The Glycemic Index for Weight Loss
    Choosing foods according to their ranking on the glycemic index will improve your progress in shedding pounds. So, for weight loss choose foods low to med on the GI scale, the lower the better. The more foods you eat that are lower on the GI scale the more energy you’ll have and for longer, plus the less hungry you’ll feel. This seems easy enough, so why would you pay lots of money for diet program that follows the Glycemic Index. Because, this may seem time consuming and still somewhat confusing you may prefer utilizing the experts and that’s ok if you take that route. This is meant to make you aware of how the experts determine what foods you can eat that will make you feel fuller longer and shed those unwanted pounds. It’s no secret how they do it if they claim to follow a low glycemic diet. I love a structured plan but if I can do it myself I feel I have better control over being able to choose organic and hormone free foods.


    The Glycemic Index Scale
    The GI scale ranks a food item from 0-110. A high glycemic index value may be considered to be a number between 70 and 100; medium, between 50 and 70; and low, under 50. There are many sites you can visit that lists foods and their GI scale value like The Glycemic Index of World's Healthiest Foods. Not every food will be listed on a GI scale because it may not have a significant amount of glucose to cause a response or change in blood sugar levels. When planning a healthy meal based on The Glycemic Index follow these simple guidelines: main components should have a GI of no more than 70 and half of all components should have a GI below 50. Since the GI scale is based on individual food items, this may not be the most practical way to determine what to eat, therefore, the Glycemic Index Load was created to compensate.


    GI Scale
    High = 70 & up
    Medium = 50-70
    Low = 50 & under
     
    High Glycemic Foods: Foods that are white tend to have a higher glycemic index. This includes processed foods made with white flour and white sugar. Other high glycemic index foods includes breads, bagels, English muffins, baked potato, and snack foods.

    Low Glycemic Foods: Foods high in protein, while not necessarily high in fiber, typically score lower on the glycemic index scale. Low and medium glycemic index foods includes things like beans, oatmeal, and pasta.


     

     

    The Glycemic Load
    The glycemic load (GL) is a relatively new way to assess the impact of carbohydrate consumption that takes the glycemic index into account, but gives a fuller picture than does the glycemic index alone. The Glycemic Load is a classification of different carbohydrates that measure their impact on the body and blood sugar and takes into consideration every component of the food as a whole. A GI value tells you only how rapidly a particular carbohydrate turns into sugar. The glycemic load details the amount of carbohydrates per serving a food contains and its glycemic index. You need to know both things to understand a food's effect on blood sugar. Because the glycemic load looks at both components, the same food can have a high glycemic index, but an overall low glycemic load, therefore these two values are vastly different.


    Glycemic Load Scale
    The GL scale rates a GL of 20 or more as high, a GL of 11 to 19 inclusive as medium, and a GL of 10 or less as low. Foods that have a low GL almost always have a low GI. The Revised International Table of Glycemic Index (GI) and Glycemic Load (GL) Values—2008 has a definitive glycemic index list and glycemic load list, it includes various brands of food items.


    GL Scale
    High = 20 & Up
    Medium = 11-19
    Low = 10 or less


    Foods with a low glycemic load keep blood sugar levels consistent, therefore avoiding the highs and lows caused by blood sugar levels that jumps too high and quickly drops, known as the candy bar effect or the sugar rush. A diet focused on foods with a low glycemic load can make it easier to lose weight, avoid diet plateaus and help burn more calories.

    It may be tough to figure out if a food has a high or a low glycemic load, but as a general guideline, the more fiber a food has the better. Here is a glycemic load reference list with many common foods to let you know which are low, medium, and high. Remember that the glycemic load takes into effect the glycemic index as well.


    Foods with a low glycemic load of 10 or less: Kidney, garbanzo, pinto, soy, and black beans
      Fiber-rich fruits and vegetables, like carrots, green peas, apples, grapefruit, and watermelon
      Cereals made with 100 percent bran
      Lentils
      Cashews and peanuts
      Whole-grain breads like barley, pumpernickel, and whole wheat
      Whole-wheat tortillas
      Tomato juice
      Milk
       

    Foods with a medium glycemic load of 11 to 19: Whole-wheat pasta and some breads
    Oatmeal
    Rice cakes
    Barley and bulgur
    Fruit juices without extra sugar
    Brown rice
    Sweet potato
    Graham crackers
     

    Foods with a high glycemic load of 20 or more:High-sugar beverages
    Candy
    Sweetened fruit juices
    Couscous
    White rice
    White pasta
    French fries and baked potatoes
    Low-fiber cereals (high in added sugar)
    Macaroni and cheese
    Pizza
    Raisins and dates

    Even though the Glycemic Index was created to help those with diabetes to control their blood sugar levels, health experts have seen the benefit it can have on those trying to lose weight. The index allows for you to pick and eat healthy foods that create volume, therefore you can eat more food that keep you fuller longer, in a good way. Both the GI & GL scales are very important not only to those with diabetes trying to lose weight but is also good for women over forty trying to lose weight. It is not a myth that weight loss for women over forty gets more difficult because of pre-menopause making women have to work harder to combat weight gain. Also, many times people develop adult onset diabetes, because as we get older our unhealthy eating habits take a toll on our overall health. By eating lower on the Glycemic Index and foods with a low Glycemic Load you can have better control over your health and weight. As with any new habit it will take some time to get used to, but if you have been following Kandie’s Health and Fitness Project, it should just be a matter of refining your food choices to make sure you are eating foods lower on the Glycemic Index and Glycemic Load more often. You should still be keeping a food journal, tracking calories (not obsessing), trading up to healthier choices and exercising. Remember that each week builds upon the previous week, so just because you did week sixteen last week doesn‘t mean you can forget it, you have to continue doing week sixteen from here on out.

     

    Weekly Checklist (Weeks 1-16)
    Drink 8 glasses of water every day
    Eat a Hearty Healthy breakfast
    Get movin’ by walking or aerobics
    Eat an Apple or Pear everyday
    Say no to your poison, ditch the junk food
    Go a little nuts by eating a handful of nuts
    Toss Up a Big Bowl of Salad
    Take Your Vitamins
    Pump It Up!!!
    Trade Up Your Drinks
    Sprinkle Some Flax on It
    Abs are made in the kitchen
    Trade Up Your Dairy
    Grab a Superfood
    Plan Your Healthy Day
    Trade Up Your Oil
    Eat Lower on The Glycemic Index



    Assignment
    This weeks assignment is relatively easy. Find a good source that lists the foods on the Glycemic Index along with their GI values. Also, find a good list that contains the Glycemic Load and their values. You can print out the lists to use as a reference when shopping or making meals, or just jot down a few that you already consume and enjoy. Be creative when choosing foods from these lists to help make eating healthy, both enjoyable and sustainable.


     

    References
    “The Lowdown on Glycemic Load” By Diana Rodriguez Medically reviewed by Christine Wilmsen Craig, MD
    http://www.everydayhealth.com/diet-nutrition/101/nutrition-basics/the-glycemic-load.aspx
    The Revised International Table of Glycemic Index (GI) and Glycemic Load (GL) Values—2008 by David Mendosa
    www.mendosa.com/gilists.htm
    Glycemic Index
    http://www.amsa.org/healingthehealer/GlycemicIndex.pdf
    The Glycemic Index of World's Healthiest Foods
     http://whfoods.org/genpage.php?tname=faq&dbid=32
    “Glycemic Index” By Julie Lager The Gale Group Inc., Macmillan Reference
    http://ask.healthline.com/galecontent/glycemic-index?o=3986&qsrc=999
    What is the Glycemic Index?
    http://whfoods.org/genpage.php?tname=faq&dbid=32

    Picture Source
    Glycemic Index Scale
    https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSjQ4vUqbv1r3kC6rULc9iWdvVfWnhWQEtwpUNxzKGWNvnn4nH4RoVXTQ





    Thursday, February 21, 2013

    KHFP Week 16: Trade Up Your Oil

    Now its time to cut back on the amount of oil used in your daily cooking and trade up to more healthier options. Even though oils are packed with calories and fat, some oils do have valuable vitamins, minerals and nutrients. These are not your ordinary everyday cooking oils used to fry foods. Instead, these oils come from nutrient dense sources. Because oils consist of mainly fat and calories you still have to use in moderation, even the healthier ones.

    This is not an exhaustive list but it contains those oils that add healthful benefits as compared to ordinary cooking oils like vegetable oils, margarines and shortenings that just add nothing but fat and calories. What this means is you have to avoid fried foods like it’s the plaque. I love French fries and fried chicken too, but I tend to think of how much exercise I gotta do to work off that meal. So, its better to just avoid fried foods in general. It’s worth the sacrifice in the long run.

    Oil makes things taste good and rich, it occurs naturally in seeds and nuts. If you are on a plant based diet there is no need for additional oils if consuming adequate amounts of seeds and nuts. If you want to lose weight you need to cut weigh back on oils, all kinds. Olive oil is the best of the oils but it has fat calories similar to butter so use it in small quantities. Olive oil is used extensively in vegetarian diets. Make a conscious effort not to drizzle oil all over everything, but if you do, make sure its one of the good ones. As a general rule, if the food looks slick and shiny then it probably has lots of oil in it which means lots and lots of extra calories. This is especially true for decadent desserts.


    Instead of oils you can use cooking sprays, but only a little, do not coat the pan heavily because its really hard to quantify a serving size. The calories can easily add up using cooking sprays so check the label for the amount of calories per serving. Don’t be fooled because it’s a spray, and think you can coat the entire pan heavily. The goal here is to cut back on the amount of extra oil you are consuming daily. Since there is very little nutritional value in ordinary cooking oils, this week’s goal is to introduce oils that do have health benefits. All oils have lots of fat and calories so you still have to use them sparingly. There are plenty of alternatives to using oils, you can try sautéing with vegetable broth, wines or organic juices, season food with chopped or sun-dried tomatoes, fresh garlic, carmelized onions, vinegar or fresh fruit salsas. If these just don’t do the trick for you, then its time to trade up your oil. The thing to remember about why we consume oils is basically because of its slickness and richness, not so much for its nutritional value.


     
    Wonderful Olive Oil

    We will start off with the most well known and highly regarded of the healthful oils, which is Olive Oil. Olive Oil has a high concentration of monounsaturated fatty acids, which studies show promote "good" cholesterol (HDL) while lowering "bad" cholesterol (LDL). It is also known to be gentle on the digestive system. Good quality olive oil contains valuable vitamins and nutrients, and it is loaded with antioxidants which many believe help protect the body from cancer. Extra-virgin olive oil is the most digestible of the edible fats and it helps to assimilate vitamins A, D and K. It is noteworthy that olive oil has a beneficial effect in the dietary treatment of diabetes. In addition it helps control blood pressure and increases bone mass. There are several different classifications of olive oil which may seem confusing when trying to buy it.

    The Four Classification Types of Olive Oil
    These days there are an increasing array of organic and boutique olive oils offered for sale, some of them quite pricey. In general, the less processed an oil the more nutrients it contains, although the more expensive it tends to be.
     

    Extra Virgin
    Extra virgin olive oil comes from the first press only and is the highest quality olive oil with perfect flavor, aroma, and balanced acidity. This olive oil is less processed than Virgin olive oil and is very delicate in flavor. It’s perfect for salad dressings, marinades, and for dipping bread.


    Cold Pressed Olive Oil
    Cold pressed olive oil is an unregulated label description. Back when olive oil was pressed the second time using hot water and steam to extract the last drop, the heat during the second pressing took away the delicate flavors. Today, premium olive oil is cold pressed, which means the olive paste is gently warmed to room temperature to avoid losing taste and pressing is done in winter, when it’s cold, to further retain flavor. Most better brands are also advertised as "cold pressed," meaning they aren't heated up beyond room temperature during processing.


    Virgin
    Virgin means the olive oil was produced without any chemical additives, so it contains no refined oil. It has an acidity that’s less than 2%, so it tastes better. Virgin refers to the fact that the olive oil has been less handled or manipulated during processing. "Virgin" olive oil generally comes from the second pressing.


     
    Regular, Pure or Light Olive Oil
    “Regular” or "pure" olive oil has been chemically refined and filtered to neutralize both undesirable strong tastes and acid content. This olive oil is of lower quality and usually the least expensive. They have lower nutrient levels as a result. "Pure" olive oil is made by adding a little extra virgin olive oil to refined olive oil. It is a lesser grade oil that is also labeled as just "olive oil" in the U.S. "Light" olive oil is a marketing concept and not a classification of olive oil grades. It is completely unregulated by any certification organizations and therefore has no real precedent to what its content should be. Sometimes, the olive oil is cut with other vegetable oils.
     

    How to care for your olive oil
    Resist the temptation to place your beautiful bottle of olive oil on the windowsill. Light and heat are the #1 enemy of oil. Keep olive oil in a cool and dark place, tightly sealed. Oxygen promotes rancidity. Olive oil is like other oils and can easily go rancid when exposed to air, light or high temperatures.


     

    Other Healthful Oils 
    Many people are so use to using vegetable oil, canola oil, or Crisco for frying and fail to venture into using other more healthful oils. With these oils, high temperatures cause them to change molecular structure and oxidize. Some of us just may not know this and continue to reuse them anyway. Nowadays, we see oils already infused with herbs like Crisco’s new line of flavored oils. Cooking oils like Canola, Safflower or Peanut oils are good for frying and baking. Some of the oils highlighted in this health project do perform well under extreme heat and add flavor to your food as well as health benefits. But my reason for choosing these oils is not for frying but for sautéing, stir-frying, and especially for salad dressings.


    Grape Seed Oil
    Prized by chefs and popular in France for its neutral flavor and high smoke point, this polyunsaturated-rich oil is made from the seeds of wine grapes. Grape seed oil is adept at raising “good” cholesterol (HDL) and lowering LDL or “bad” cholesterol. Grapeseed oil has been found to improve heart health and it's high in protein and fiber. Studies suggest that Grape Seed Oil and its Extract constitute anti-inflammatory, anti-oxidant, anti-histamine, anti-aging, anti-allergic, antimicrobial, and adaptogenic activity. Therefore, it has been beneficial in the treatment of a number of health issues which include: arthritis, edema, dermatitis, acne, wrinkles, dry and itchy skin, age spots, sun burns, chapped lips, wounds, bruising, stretch marks, varicose veins, hemorrhoids, chronic venous insufficiency, premature aging, premenstrual syndrome (PMS), weight loss, stress, dandruff, hair loss, warts, cardiovascular diseases especially atherosclerosis, hypertension, high cholesterol levels, diabetes, visual impairment, cataract, and macular degeneration. Studies also suggest that its free radical scavenging activity may strengthen the immune system and reduce the risk of developing cancer. So, by trading up your oil to using grapeseed oil, internally or externally you will improve your overall health tremendously.

    Taste: Clean, light flavor so it works well when you need a neutral-tasting oil to cook with
    Uses: Frying, sautéing, stir-frying and other high-temperature cooking methods. Good for ethnic dishes and salad dressings
    Storage: Opened, it will keep for up to a year in a cool, dry cabinet.



    Coconut Oil
    Coconut oil (a solid waxy white fat) is riding a wave of popularity among the health food crowd. Some reports suggest the saturated fats in coconut oil are not as damaging as the saturated fats in fatty meat or heavy cream. But expert opinion from the Academy of Nutrition and Dietetics and the American Heart Association still hold that oils high in saturates (this one is 86% saturated fat) are best limited. "But there are a lot of health benefits that go beyond just what kind of fat it is," Cates says. For instance, coconut oil is high in lauric acid, a nutrient our bodies need to help our immune systems. Coconut oil comes in a variety of forms, so you want to be sure you get the right kind. Extra-virgin centrifuged coconut oil has a light coconutty flavor, making it good for baking (if you want a little extra flavor in your cookies or cakes), whereas expeller-pressed coconut oil has no flavor at all and is a good substitute for butter or shortening.

    Taste: light coconutty flavor with a hint of sweetness and vanilla
    Uses: Sautéing, baking, making popcorn
    Storage: Keeps at room temperature


    Walnut Oil
    Walnut oil contains Vitamins B-1, B-2, and B-3, Vitamin-E, Niacin and Vitamin C. The high concentration of alpha-linolenic acid (ALA) which is an omega-3 fatty acid that is converted to eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), and is rich in omega-3 fatty acids(which are easily utilized by the body) and antioxidants are the reason walnut oil has cardio-protective benefits. The practical benefits of regular use are significant reductions in coronary heart disease risk, possible decreases in cancer risk and slowing of the aging process. A 35 gram serving of walnut oil provides the same nutritional benefits as 50 grams of walnuts. It is also known to help combat belly fat. When it is heated, it can become slightly bitter so its best used cold.

    Taste: rich, nutty flavor
    Uses: best used uncooked in cold sauces, unrefined walnut oil is terrific on salads, particularly when you combine it with bits of walnuts (add walnut oil to a chicken or turkey salad along with some grapes and chopped walnuts), toss freshly cooked pasta in a mixture of walnut oil and spices, or brush a thin coat of walnut oil on grilled fish and steaks just before serving, and to jazz up desserts for a nutty flavor!
    Storage: cool, dark cupboard the shelf life is three months, keep refrigerated for optimal shelf life, it may solidify, if so let it sit at room temperature before using.



    Flaxseed Oil
    While it needs careful handling, the delicate golden colored oil extracted from flaxseeds offers vegetarians a wealthy bounty of plant-based polyunsaturated omega-3 fats (alpha linolenic acids or ALAs). Preliminary evidence suggests ALAs may help lower cholesterol. One hitch: the oil doesn’t let you tap into the cancer fighting fiber or lignan compounds found in the whole seeds. In health food stores, they now carry flavored flaxseed oil so you can experiment with different flavors. This oil is also best used cold, definitely not good for frying foods.

    Taste: Subtle nutty flavor
    Uses: Salad dressings, cold pasta salads, smoothies or any recipes that keep the oil at cold temperatures
    Storage: Buy in small batches, keep refrigerated, and use quickly



    Wheat Germ Oil
    Wheat germ oil is an unrefined oil that is obtained from the embryo or germ of the wheat kernel. It has a thick consistency, strong aroma and is a light yellow, fat soluble natural oil. The benefits of wheat germ oil stem from the fact that it contains almost 25% of the total proteins, vitamins and minerals of the wheat grain. It is the richest source of Vitamin E (a rich source of the complete vitamin E complex and phytosterols) than any other vegetable oil. It also has a high content of Vitamin A, Vitamin D as well as Vitamins B1, B2, B3, B6, F, and essential fatty acids. Other benefits of wheat germ oil is it contains lecithin, plus its antioxidant properties, its effect in strengthening the immune system and restoring overall health. Wheat germ also supports the body's function during exercise.

    Taste: mild flavor
    Uses: taken orally as a supplement, use it to enhance taste of various recipes use as salad dressings, drizzle it over pasta or steamed vegetables.
    Storage: It should be kept away from high temperatures because if exposed to extreme temperatures, it may turn rancid. However, if kept properly, the shelf life of wheat germ oil can be extended up to a few months.




    Other oils you may not be familiar with and should get to know is sesame oil, hemp oil, avocado oil, pistachio oil and macadamia nut oil. The list has grown in numbers in recent years because people are beginning to realize the benefits of using these oils. All these different kinds of oils are better than your ordinary cooking oil used to deep fry foods. They add flavor and variety to your healthy dishes and provide unlimited ways to spice up any dish. Keep in mind that, like wine, healthier oil can vary in flavor depending on how they are harvested, processed, and bottled. Less processing (cold-pressing) typically yields richer more robust flavors. More processing equates to a blander or more neutral oil. And once you’ve made your selection, handle oils carefully. The healthier oils that contain monounsaturates and polyunsaturates are delicate. A good general rule of thumb is to store healthy oils in a cool cupboard away from light and heat. What happens if you don’t? Fatty acids in the oil can oxidize making the oil taste bitter or rancid.


    While doing my research for the last couple of posts, I’ve been finding so much material, it has put me behind a little. I have found that many of the sites doing health projects, only give you vague information or descriptions and lack real examples. I try my hardest to fill this void by providing actual workouts, meals, and schedules or telling you what to look for when trading up to a healthier version. I know my information my seem a little long winded but I hope it does more than just provide snippets of information. When I visit a health and fitness project site I want to know how I can realistically use the information and put it into action. For instance, if they say eat 1500 calories daily for weight loss, I want to know how to put it together. Hopefully, now that you have come across this health and fitness project, it has given you a workable game plan for losing weight and has provided you with actual examples, motivation and knowledge.  By no means is the information meant to be a substitute for sound medical advice, but instead is meant to increase your knowledge base concerning eating healthy and losing actual weight.


     

    Assignment
    Since the list of healthy oils is lengthy and some did not make this post, doesn’t mean they are less beneficial. However, your assignment is to locate at least three oils not profiled here and determine their health benefits, taste, uses and storage. Also, determine how you can add them to your daily menu (in moderation of course) over the next few weeks.


     

    Weekly Checklist
    Drink 8 glasses of water every day
    Eat a Hearty Healthy breakfast
    Get movin’ by walking or aerobics
    Eat an Apple or Pear everyday
    Say no to your poison, ditch the junk food
    Go a little nuts by eating a handful of nuts
    Toss Up a Big Bowl of Salad
    Take Your Vitamins
    Pump It Up!!!
    Trade Up Your Drinks
    Sprinkle Some Flax on It
    Abs are made in the kitchen
    Trade Up Your Dairy
    Grab a Superfood
    Plan Your Healthy Day
    Trade Up Your Oil



    References
    “The Lean - A Revolutionary and Simple 30 Day Plan for Healthy, Lasting Weight Loss” by Kathy Freston
    “The Health Benefits of Olive Oil” Published on December 29, 2008 by Dr. Edward F. Group III, DC, ND (Refer to this site for Seven Uses for Organic Olive Oil)
    http://www.globalhealingcenter.com/natural-health/benefits-of-olive-oil/
    “8 Surprising Uses for Olive Oil” By Brian Clark Howard, (Refer to this site for different uses for olive oil, as well as vinegar, vodka and ketchup)
    http://www.thedailygreen.com/green-homes/latest/olive-oil-benefits-uses-460609
    Olive oil's health benefits
    http://www.healingdaily.com/detoxification-diet/olive-oil.htm
    “Properties and Benefits of Olive Oil”
    http://www.olioeolivestore.com/properties-benefits.html
    “8 Alternative Healthy Cooking Oils” by Maureen Callahan, MS, RD, (this site has recipes for using some of these oils)
    http://www.myrecipes.com/healthy-diet/alternative-healthy-cooking-oil-00420000011357/
    4 Alternative Cooking Oils That Belong in Every Kitchen by Emily Main
    http://www.rodale.com/good-fats?page=0,1
    “Grape Seed Oil Health Benefits”, (refer to this site for other uses of grapeseed oil)
    http://www.homeremediesweb.com/grape-seed-oil-health-benefits.php
    “Health Benefits of Walnut Oil!”
    http://www.seedsofsustainability.org/uncategorized/health-benefits-of-walnut-oil/
    “Health Benefits of Walnut Oil” by Dr. Linda Posch MS SLP ND
    http://whatscookingamerica.net/LindaPosch/WalnutOil_HealthBenefits.htm
    “Benefits of Wheat Germ Oil” by Debopriya Bose
    http://www.buzzle.com/articles/benefits-of-wheat-germ-oil.html


     
    Picture Sources
    Healthy Oils
    Olive Oil
    Grapeseed oil
    Coconut Oil
    Walnut Oil
    Flaxseed Oil
    Wheat Germ Oil