Long Term Diet Plan To A Total Body Detox The More Natural And Healthy Way
Losing just a moderate amount of weight gives you a lot of benefits. It is not healthy to lose weight too fast since your body need time to adapt to new chances. By changing your eating habits and exercises slowly and steadily can help you lose love handles in a long run. What people don’t know is that losing weight fast will have you putting on weight just as fast, and it ruins your body.
The great thing about committing to this lifestyle change is that even if you just lose a fair amount of fat (such as 5-10 percent of you total body weight), you will still be getting health benefits from it regardless of your weight loss goals. Some of these benefits are improved blood sugar levels, improved cholesterol, and improved blood pressure.
Here’s an example, let’s say you weigh 200 lbs. Losing 5 percent of that equates to 10 lbs, bringing your body weight to 190 lbs. Even though it is still in the range of “obese” or “overweight”, this amount of loss still reduce the risk for obesity related chronic diseases.
Despite your goal seeming to be a daunting task, it is best to see your weight loss as a journey rather than the ultimate destination. Along the process, you’ll learn how to eat healthier and adapt habits that will lead to a healthier lifestyle. In time, these habits will be able to help you reach flab loss and get lean abs goals.
You can always try something different every time to burn flab naturally. Try adding a new spice to your steamed or grilled vegetables, like Rosemary perhaps? Another thing you can do is sauté vegetables on a non-stick pan sprayed with cooking spray. You can also choose canned or frozen vegetables that you just have to microwave. When choosing canned vegetables, try looking for those without added butter, cream sauces or salt. Be committed to going to the produce section of your grocery and trying out a new healthy diet every couple days.
When someone says “eat more dairy products,” you may be thinking about drinking a glass of fat-free or low-fat milk. There are alternatives though, such as fat-free yoghurt or low-fat yoghurt without any added sugar. Yoghurts come in a variety of flavors which can also serve as your dessert or something to satisfy those who have a sweet tooth.
You can also try the total body detox diet which can clean the liver and flush out toxins in your systems. Eating healthy fruits rich in antioxidants and minerals like Acai berries, other berries, apples, kiwis, pine apples, broccoli, cauliflower and other leafy vegetables can help your body tremendously.
Finding a long term solution to your weight loss is the way to go for a healthy and beneficial body and lifestyle.
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When you decide to gain control over your food habits to shed pounds and body fat, it is crucial to avoid two ingredients : high-fructose corn syrup and trans-fats. These two health-robbing chemicals are present in a wide-variety of prepared foods, including baked products, soft-drinks and salad dressings.
High-fructose corn syrup ( HFCS ) is a common replacement for more dear cane sugar in a multitude of products. The fact that high-fructose corn syrup is a diet-killer is that it causes havoc on blood-sugar levels. High blood-sugar levels are linked to lots of the conditions that plague modern life : pre-diabetes ( diminished fasting blood-sugar levels ) type II diabetes,and coronary heart-disease. One of the first sources of HFCS in our diets is soft drinks. Did you know that one 48-oz.”super-size” soda can contain as much as 550 calories, not to mention equivalent to over 13 spoons of sugar? If you drink one of these each day for a week without reducing your caloric intake or burning off an equivalent quantity of calories through exercise, you can gain a pound a week–a whopping 52 pounds a year! Replace any beverages containing HFCS with cold, refreshing water or unsweetened ice tea as a most important step to lose healthy weight. If you’re a regular consumer of soda, you’ll lose weight by following this straightforward step alone.
Trans-fats are commonly found in baked goods like pies, cookies, crackers and also as oil for frying goods like french-fries or potato chips. Trans-fats were developed to guarantee a long shelflife for these sorts of products, but their negative health effects were not known at the time of their development. Trans-fats are created by taking a mono-unsaturated ( liquid ) fat and reacting it with hydrogen gas. The ensuing fat from the reaction is solid at 70 degrees. When we consume trans-fats, they build up in our arteries just as grease clogs a drain. Ultimately, this increase of fat in our arteries could cause coronary heart disease and stroke, and is also assumed to make a contribution to dementia in the old.
So how can we avoid all of these lethal ingredients in our foods? Our first and best line of defense is just by reading the labels on food products. Both high-fructose corn-syrup and trans-fats are required to be listed on labels. Also, be cautious of fast-foods such as fried chicken, fish sandwiches and fried pies. Ask if these foods have been prepared with trans-fat free oils or not. If the restaurant staff can’t tell you if the food is fried in oil containing trans-fat or not, it’s best to avoid it altogether. So educate yourself as a customer and harvest the health benefits of your due diligence.
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Most people understand the importance of dietary fiber in their diet. Much has been said about its importance in heart health, diabetes, cancer prevention, and even weight control.
What is less well understood is how different types of fiber effect the body. Some provide fecal bulk, some are absorbed more quickly into the blood stream than others, and thus raise blood sugar levels more quickly, and yet others provide benefits to the heart.
Thus, despite the apparent simplicity, fiber is a complex topic. And whilst all types of fiber are important, if you are looking at preventing or managing specific conditions, its not enough to just look at the total dietary fiber as written on food packaging.
Dietary fiber is broadly classified into soluble and insoluble fiber. Soluble fiber is fermented in the colon, and plays a role in slowing the absorption of glucose into the bloodstream. It also encourages the growth of the ‘friendly’ bacteria that help break down bile, and are involved in the creation of B vitamins like folic acid, niacin, and pyridoxine.
Insoluble fiber, on the other hand, acts a bit like an intestinal broom. It provides bulk to the stools, and makes sure they pass through easily and quickly. This is the type of fiber that keeps you ‘regular’, not insoluble fiber.
Insoluble fiber does provide a feeling of fullness, however. This makes it great for weight loss and controlling hunger. It also keeps blood sugar levels more stable, although research into the rate at which carbohydrates enter the bloodstream have found there to be some significant differences within the foods that make up the fiber group. Dietary fiber can thus be rated by its Glycemic Index, which effectively ranks fiber foods with each other on a relative scale.
The idea is to try and include more low gylcemic index foods. Foods with a high glycemic index cause blood sugar levels to spike, providing too much energy to the blood in the form of carbohydrates, which in turn sets off the body’s sugar controlling hormone – insulin. You thus get a ‘high’ followed by a sudden drop. This in turn leads the body to want more carbohydrates to balance itself again, leading to cravings and overeating, as well as tiredness and moodiness.
Low glycemic index foods include lentils, chickpeas, baked beans, fruit loaf, salmon sushi, barley, milk, low fat custard, soy milk, yoghurt (not diet yoghurt), apples, strawberries, grapes, spaghetti, peas, carrots, fructose, strawberry jam, and chocolate milk.
Moderate glycemic index foods include pea soup, rye bread, porridge, muesli, ice cream, bananas, pineapple, kiwi fruit, new potatoes, beetroot, white sugar, honey, and mars bars.
High glycemic index foods include broad beans, bagels, white bread, brown rice, watermelon, udon noodles, desiree, pontiac and sebago potatoes, and glucose.
We need both soluble and insoluble fiber, however. A study published in the American Journal of Clinical Nutrition found that in a group of 6000 French men and women, those with the highest levels of soluble and insoluble fiber in their diet had a lower risk of being overweight, a lower risk of having blood pressure problems, cholesterol problems, and they had better levels of triacylglycerols and homocysteine. The last two are measure3 of heart health.
Fiber from cereals was linked to lower body fat, lower blood pressure, and lower levels of homocysteine. Those with a higher intake of vegetables, also a source of fiber, had lower blood pressure and lower homocysteine levels. Fiber from fresh fruit was associated with a lower waist to hip ratio (good news for dieters!), and lower blood pressure. And fiber from dried fruit, nuts, and seeds (like sesame seeds, sunflower seeds, and pumpkin seeds) was also linked to a lower waist to hip ratio, lower body fat, and a better fasting glucose concentration. Fasting glucose relates to having a steady level of glucose between meals. If it dips too low, we crave things, often sweets.
Fiber has another interesting benefit. In people with type 2 diabetes, it has been found to lower the levels of ‘bad’ cholesterol, and increase the levels of ‘good’ cholesterol. It has already been established that fiber supplements will lower the levels of bad cholesterol in people, whether they have diabetes or not. But this new study found that fiber supplements also decreased the reabsorption of cholesterol from meals.
To get this benefit, it is important to time taking the fiber supplement in synch with meals. The study participants took a fiber supplement drink before mealtimes, and this ensured that the fiber was in the intestines when the meal was being eaten. The people in the study participated for 90 days and their average age was 59 years old.
References:
1. Australian Healthy Food, November 2005
2. nutraingredients.com/news/ng.asp?id=64759
3. nutraingredients.com/news/ng.asp?id=57887
4. nutraingredients.com/news/ng.asp?id=64462
5. nutraingredients.com/news/ng.asp?id=59737
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When it comes to maximizing your energy levels, carbohydrates are the best “go” food around. Think of carbohydrates as gas in your fuel tank. If you don’t provide yourself with carbohydrates throughout the day, you simply won’t have the energy to function. Now this would be a shame for new moms who definitely don’t have much of an energy reserve and who have one or more little kids relying on them for just about everything.
Everything we eat is made up of some combination of protein, fat, and carbohydrate. Simple sugars, like table sugar, starches, like pasta, and fibre, like oat bran, are types of dietary carbohydrates. All carbohydrates deliver four calories per gram. Something to digest: All carbohydrates are not bad! Carbohydrates are vital because they provide the body with the energy it needs to support daily activities-from breathing and digestion to thinking and exercise. Consuming whole grain and high fibre carbohydrates, including fruits, veggies, dried beans, and whole grain cereals, breads and crackers will make you feel satisfied for longer periods of time than foods high in refined sugar and low in fibre (i.e. cakes, cookies, sugary candy, etc.). Foods high in fibre expand in your digestive tract making you feel full. To visualize how fibre can expand, put a piece of whole grain or bran cereal in a bowl with a little water then watch it swell to two to three times its original size. This makes it very clear how fibre can help make us feel fuller.
Why do people count carbs? In general, carbohydrates cause blood sugar levels to rise quickly while fat and protein cause blood sugar to rise more slowly. In response to a rise in blood sugar, the body releases insulin, the hormone required to bring blood sugar into cells or fat tissue. If one eats excessive amounts of carbohydrates, the insulin cycle can become imbalanced, resulting in continually raised insulin levels. High insulin levels have been associated with obesity as well as increased risk for heart disease and blood sugar imbalances. Controlled carb diets may promote a gradual rise and fall of insulin and are therefore more satiating. In high protein/controlled carb diets, it is thought that weight loss occurs through consumption of fewer calories resulting from increased satiety. Weight loss also occurs because very low carb intake triggers a condition called ketosis, which forces the body to burn fat stores, but ketosis can be unhealthy if continued for a long period of time.
The glycemic index measures how quickly a carbohydrate digests, enters the bloodstream, and raises blood sugar levels. High glycemic index foods, such as refined flours and high sugar beverages, are quickly digested, causing a rapid rise in blood sugar and insulin levels. Such effects have been linked to diabetes, overeating, and obesity. Low glycemic index foods, in general, foods high in fibre and protein, contribute to a steadier blood sugar level and have been shown to lower cholesterol levels and decrease the risk of diabetes. Many controlled carb diets recommend eating low glycemic index foods, such as beans, dairy products, fruits, and vegetables. Keep in mind that the glycemic index of a food may be balanced in the context of a meal where several foods of varying glycemic levels are consumed.
Remember, many theories exist about what constitutes a “perfect” diet. We believe a good foundation for any diet consists of a mix of fresh, minimally processed foods from all food groups, including: lean proteins; fresh fruits and vegetables; whole grain-based breads, cereals, and pastas; and heart-healthy fats such as olive oil, nuts, and avocado. And, just as important, a good diet contains delicious foods you enjoy and is one that you can maintain as an ongoing lifestyle choice
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Very complex carbs (dietary fiber) also have a very complicated molecular structure, and also are resistant to most digestive enzymes produced by the human body. As a result, they cannot be broken down into glucose or other nutrients at all. This is why fiber transits the intestinal tract largely undigested. This has a knock-on effect on the speed of digestion of other carbs around them. For example, where certain starches are “protected” by indigestible fibrous wrapping, the enzymes cannot get to grips with the starch as fast as normal. Also, the presence of soluble fiber in the stomach and intestine typically creates a viscous mass of digesting-food in which carbs and enzymes take longer to mix. Result? Carb digestion slows down.
As we have seen, because the human body runs on glucose all carbs are converted into glucose in the digestive tract. The glucose then enters the bloodstream and thus contributes to a rise in “blood-glucose”.
Blood Glucose Must be Kept Within Limits
A very high level of glucose in the blood is toxic, while a very low level is detrimental to bodily functions. Therefore the body has a system to regulate the amount of glucose in the bloodstream to ensure that it remains balanced within safe parameters. This glucose balancing system depends upon two mechanisms: hunger and insulin.
Low Blood Glucose Triggers Hunger
If blood-sugar levels drop, the brain causes us to feel hungry. Result? We eat food that is then converted into glucose and our blood glucose levels rise. If we don’t eat and blood-glucose levels fall too low, we trigger the condition known as hypoglycemia.
If we eat a diet that contains too many high GI carbs (carbs that are rapidly converted into blood glucose) we force our body to respond by releasing equally large amounts of insulin into our bloodstream to cope with the glucose. Over time this excessively high level of insulin can cause the “insulin-receptors” in our cells to become less sensitive to insulin.
The hunger-or-insulin see-saw mechanism works well, provided that we don’t eat too many high glycemic index (GI) carbs that are rapidly converted into glucose. When this happens, when a LARGE amount of glucose enters the bloodstream (called a “sugar spike”), the system responds by releasing a LARGE quantity of insulin. (It thinks we’ve eaten a huge amount of food.) The amount of insulin is so large that not only does it disperse the food-glucose we have just eaten, it disperses a lot more. Result? Our blood glucose falls too low. So, within a short time (about 2-3 hours) the brain tells us to feel hungry and we recommence eating. This rapid rise and fall in blood glucose, caused by excess production of insulin, is not good for our health or our eating habits.
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As of late, there has been much mention about the glycemic index. People everywhere talk about it and food advertisements use it liberally to promote certain products. But just what is this glycemic index and what does it mean for you? Why is it that people are resorting to it as a means of weight loss and overall healthy eating choices? What is the reason that the G.I. is becoming the staple food guide of the free world?
The glycemic index is a means of measuring the effects of different foods on your blood sugar levels, in other words, how rapidly carbohydrates (sugars) are absorbed. Foods with a high G.I. release quickly into your blood causing a rapid rise in your blood sugar levels. Foods with a low G.I. release slowly into your blood helping to keep your blood sugar levels more stable and steady.
When a high G.I. food is eaten and blood sugar levels rise rapidly, there is a high response of insulin (a hormone that regulates blood sugar levels). The insulin works quickly to deposit this excess blood sugar into muscle cells in the form of glycogen (stored energy), and when the glycogen stores are full, the rest is stored in the fat cells as, yes, you guessed it, fat! Because of the over-response of insulin caused by the over-response of blood sugar, the blood sugar is quickly depleted to lower than normal levels, causing that burst of energy you felt to crash quickly.
Low G.I. foods which release at a slower rate do not cause such an insulin response. This allows for a blood sugar level stabilization over a longer period of time because a slow release of blood sugar means a slow release of insulin meaning that it can regulate blood sugar levels more accurately. And as you may have guessed, there is much less of a deposit to the fat cells also! This is why when you eat a low G.I. food your energy levels stay up longer and you don’t feel hungry too soon after eating like you do with high G.I. foods.
The glycemic index is measured by assessing how fast of a release of sugar different foods have into the blood verses the rate of pure glucose (blood sugar itself). A score of 100 has been assigned to the rate of release of glucose. If a food has a release or index of 70 or higher, that means it has a rapid release and is a high G.I. food and should be avoided. If a food has an index of 56 to 69 it has a somewhat rapid release but not an extreme one and is considered a medium G.I. food and should be limited. Any food with an index of 55 or less has a slow release and is considered a low G.I. food and is good to consume any time.
Now combining high G.I. foods with low ones in an overall meal will affect the G.I. of the whole meal. This is known as the glycemic value. If you had a potato with a G.I. of say 90 and a chicken breast with a G.I. of 0, the glycemic value of the meal would be 45, in the low G.I. range. So when you are trying to stay on the low side of the G.I. which you should be, you do not have to completely eliminate all high G.I. foods as long as you only consume them in combination with low ones to lower the glycemic load of the meal as a whole.
Examples of high G.I. foods are any white flour bread, cakes of muffins, white potatoes, ripe bananas and honey.
Some medium G.I. foods are red potatoes, jellies and jams, bran muffin’s, whole wheat bread and most tropical fruit’s.
Some low G.I. foods are most vegetables, most northern fruits, yams and sweet potatoes, grain cereals, any meats and dairy products, popcorn and most nuts.
Now keep in mind that calories still do count and that means that just because you are eating foods with a low G.I. doesn’t mean that you can eat as much as you want. Staying with mostly low G.I. foods will help keep blood sugar levels stable and will help control your appetite but in the end you still need to watch your overall calorie count to lose or maintain weight and not gain weight.
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Though there are many different low carbohydrate diet plans, they are based on the same principles. When carbohydrates (such as starches and sugars) are consumed, the body’s blood sugar level rises. To counteract high blood sugar levels, the body releases insulin, which in turn increases fat storage and decreases the body’s ability to burn fat.
When a low carb dieter restricts carbohydrates, his or her blood sugar is only slightly raised, thus preventing excess insulin production. But many low carbohydrate dieters’ hopes are ruined by uncontrollable sweet cravings, hypoglycaemic mood swings, hunger urges and lethargy.
The truth about carbohydrate is that too much carbohydrate provides too many Calories and probably also has certain negative effects on blood glucose and insulin levels. Despite this however, the body must still have a minimum amount of carbohydrate (as glucose) to stay alive.
Although the brain and nervous system normally want the most glucose, these organs can get along without it in a pinch. But that’s not true for certain blood cells and other types of cells. They must have a steady supply of glucose, because without it they’ll quickly die.
For this reason, glucose is so important that your body will begin to make the glucose it needs for these cells out of muscle protein if it doesn’t get enough carbohydrate from food. But, although possible, this is a stressful emergency reaction (called ketosis), which also makes you miserable with hunger, cravings, and many other unpleasant sensations. Obviously, dieting would be much more successful if we could avoid all that.
When your body runs low on any nutrient it needs to stay healthy, it naturally triggers hunger to make you go get it some more of that thing. But if you habitually eat foods that have too little of whatever it’s running low on and too many Calories, you’re going to get fat from this reaction.
Fortunately you can lose the weight again by simply reversing the process. To do so, you learn to eat things that have lots of what your body needs but not many Calories. When you succeed at this your body has no reason to trigger hunger and food cravings even when you’re eating very few Calories and it’s burning excess fat (stored Calories) to make up for this.
This reaction is as true for carbohydrate as it is for each of the other nutrients. If you eat too little carbohydrate, your body will trigger hunger because it needs a minimum amount of glucose every day to supply the cells that can’t use anything else.
If you eat too much carbohydrate, you’ll get fat because too much carbohydrate has both too many Calories and the aforementioned negative effects on blood glucose and insulin levels. So how much is “enough but not too much”? That amount is probably highly variable depending on your lifestyle. A stressful “go-go” day can require a lot of carbohydrate while a relaxed day probably won’t. However, most scientists put the minimum amount of carbohydrate that most people will need in the range of 50-100 grams per day (which is 200-400 Calories from carbohydrate). This is the amount that prevents your body from starting to make glucose out of muscle protein.
Since most food labels list the amount of carbohydrate in the food you eat, tracking and controlling amounts is not difficult. Try to eat in the range of 400 Calories from carbohydrate per day. This will usually prevent the hunger and cravings that are triggered by too little glucose.
There are several other nutrients that also trigger hunger and cravings when you get too little of them – and which must therefore also be managed similarly.
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Independent studies conducted by physicians in Japan and China support the use of Probiotic Formula to help maintain a healthy flora balance in the gastrointestinal system by cleansing the digestive tract of “bad” bacteria, and repopulating it with “good” microbes, uplift your energy and stamina levels, and maintain healthy liver function. Also, EM probiotics assist in maintaining safe blood sugar levels when you are stay on the right diet, they help with blood clotting, and will give you healthy skin and hair. All of this, on top of the immune system benefits!
A regularly updated E-newsletter on the Mighty Microbes website helps to keep the customer aware of important news and breakthroughs in the realm of organic health products. There are many useful essays. You can learn how Probiotic Formula help fight toxins and also about “Swine Flu”. The information is wide and reliable. As you increase your knowledge of how microorganism technology operates, the odds increase that you will begin to live a more healthy lifestyle.
To paraphrase, Dr. Allan Sosin MD, board certified in Internal Medicine, “We are now in the era of natural health promotion by enhancing our body’s functions”. Successful micro-organism science is at the leading edge of the latest era in preventive health care.Probiotic Health
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