Are you Drinking Too Much?

I thought I would give you an update on my Weightloss.  I started the Diet Solutions Program last Monday and I found  it incredibly easy to follow and I couldn't believe how much I could eat !!

I weighed myself yesterday morning and Wow, I've lost 3 pounds, I wish someone had told me about this before

Have a look and see what you think - CLICK HERE

Also, an interesting article on Water

Water

If ever there were a magic potion for weight loss, water would be it. Every good nutritional program insists that you drink a minimum of 8–10 glasses of water per day. Most people don’t drink the recommended amount because they don’t fully understand how important water is in maintaining good health and losing weight.

Our bodies are composed of approximately 75% water. Any variation from the natural balance causes serious disruptions in many metabolic processes that are crucial to weight loss.

• Water helps the body metabolize stored fat.

The kidneys cannot function properly without enough water. When they are not working at full capacity, the liver must take over some of the load. The liver’s function is crucial to weight loss and if the liver has to do some of the kidneys’ work, it cannot adequately do its job (metabolizing fat). As a result, the liver metabolizes less fat, more fat is stored in the body, and weight loss becomes slow or stagnates.

• Water is crucial in ridding the body of waste.

During weight loss, the body has a lot of waste to eliminate: excess fat and stored toxins. Adequate water consumption helps the body flush out these wastes.

• Water is a natural diuretic.

Many people retain fluid and become dependent on synthetic diuretics to lose excess water weight. Surprisingly, drinking enough water is actually the best treatment for water retention. When it doesn’t get enough water, the body perceives a threat to its survival and begins to hold on to every drop of water that it can. If you give your body the amount of water that it needs, it will quickly release any retained water.

• Water is a natural laxative.

When the body does not get enough water, it takes it from other internal sources. If the colon becomes dry, stool becomes dry and difficult to pass, resulting in constipation—possibly with gas, bloating, and painful elimination. If the body receives sufficient amounts of water, the colon will be rehydrated and proper bowel function restored. To experience significant weight loss and optimal health, it is crucial to drink a sufficient amount of water every day. By “sufficient,” I mean that you should drink half your body weight (in pounds) in ounces of water each day: (body weight, in pounds/2). For example, a 200-pound person should drink 100 ounces of water.

In addition to this baseline recommendation, I suggest that you add 8 ounces of water for every 8 ounces of caffeinated beverage consumed and another 8 ounces if you have exercised. Also, drink water at room temperature. Cold water will sit in your stomach until it has warmed to body temperature; only then will it move to the small intestine for absorption. Many people mistake thirst for hunger because both sensations tell the brain that the body is in need of energy. So, a person who is dehydrated may misinterpret this feeling and end up overeating. Several studies have been done in which people were told to drink water at the first sign or feeling of hunger. In most cases, the hunger quickly passed, and subjects lost 35–40 pounds in less than a year. If you do not drink the recommended amounts of water for your weight and experience hunger pangs during the day, then chances are your body is thirsty. Because water is a natural appetite suppressant, drink 8 ounces of water at the first sign of hunger and 15 minutes before the start of every meal.

Although drinking the appropriate quantity of water is essential, it is equally important to drink high-quality water. Unfortunately, no matter where you live, tap water is contaminated with heavy metals, chlorine, and waterborne toxins. I highly recommend that you filter the drinking water in your home. If you buy bottled water, some of the best brands are Evian, Volvic, and Fiji. Glass containers are best to keep stored water fresh and pure. Plastic containers can leach plastic by-products into the water, affecting taste and purity, especially if exposed to direct sunlight, so always keep bottled water in a dark, cool area. Never purchase water in smoky plastic containers, which leak estrogenic chemicals (which can disrupt hormone levels) and phthalates (which have been linked to asthma and allergies) into the water.

Is Fat Making You Fat?

Hi

With the amount of obesity and overweight people nowadays - isn't it time we knew our Fats?
Some interesting points with this post
Fats
Because fat is so important for so many bodily functions, you must consume an adequate amount of fat each day. Unfortunately, our society has developed a fear of fat. In turn, many companies have produced fat-free or low-fat products that contain high amounts of sugar or high-fructose corn syrup, both of which increase hunger and cravings for sugary foods.

Because fats are an essential part of any meal plan, it is important to recognize them as good or bad. In this chapter, you’ll learn how to tell the difference.

Fats to Avoid
All fats are not created equal. The most detrimental fats are hydrogenated ones called trans-fatty acids (also called TFAs or "trans fats")—most commonly listed as hydrogenated oils or partially hydrogenated oils on food labels—and should be avoided in your diet.

Hydrogenation is a chemical hardening method commonly used to create fats that are shelf-stable and have a higher melting point than their source material.

To hydrogenate a liquid vegetable oil, the oil is first washed, bleached, and deodorized and then heated to a high temperature along with a metal catalyst (nickel, zinc, or copper). Next, hydrogen gas is bubbled through the mixture. Partial hydrogenation results in a product that is semisolid at room temperature (like margarine or a salad dressing oil that doesn’t separate), and full hydrogenation results in a product that is solid at room temperature (like Crisco shortening). Regardless of the ultimate result, hydrogenation completely alters the liquid oil’s molecular structure so that it no longer resembles a natural fat; in fact, it becomes an unhealthy trans fat. Because the body does not recognize the transformed molecule as a natural fat, it cannot process it and treats it as a toxin.

The molecular structure of a trans-fatty acid is closer to that of plastic than to that of a normal fatty acid (Chek 2004, 72). Still, many processed foods—even some considered to be healthy are laden with trans fats. Food manufacturers use hydrogenated oils because they have a long shelf life and are cheaper to use than the real thing, but research has shown that these fats are detrimental to your health.

Trans fats can raise levels of low-density lipoproteins (LDLs, commonly known as "bad cholesterol") and lead to clogged arteries, elevated cholesterol levels, heart disease, type 2 diabetes, and even cancer (Mercola with Droege 2003). The body has no use for trans fats and stores them in fat cells and arteries. Consuming trans fats actually causes fat cravings; these cravings continue until the body receives the essential fatty acids (EFAs)—the good fats that it needs.


===> Watch Video Here

Good Fats
Good fats are derived from healthy food sources. Adequate amounts of the ideal fats for your metabolism type naturally occurring in your food, used in cooking, or taken as supplements・will fulfill your daily nutritional needs and keep you from getting hungry.

Essential Fatty Acids

The human body cannot survive without some fats specifically, EFAs. EFAs are necessary for the healthy function of every bodily process, including

brain and nervous system activity,

regulation of hormones,

function of organs and the immune system,

cell function, and

digestion.

Our bodies need EFAs but cannot make them on their own; therefore, we must get them from the foods we eat. The two kinds of EFAs are omega-3 and omega-6. Foods that are high in omega-6 fats are grains, commercially raised meats, oils used in processed foods, and many commonly used cooking oils, including corn, safflower, and sunflower. Omega-3 fats are found in leafy green vegetables, oily fish (like salmon), walnuts, organic eggs, and naturally raised meats.

The ideal ratio of omega-3 to omega-6 fats is between 1:2 and 1:4. Unfortunately, because the typical American diet is abundant in grains and cooked oils and lacking in vegetables and healthy fish, the average omega-6 intake is high and omega-3 intake low. This ratio has been calculated in some people to be as high as 1:50! Clearly, we must make a conscious effort to reduce the amount of omega-6s and increase the amount of omega-3s that we consume to bring that ratio back toward its ideal. Omega-3 fats are vital for the development and maintenance of the adult brain and nervous system. In The Omega Diet, Artemis Simopoulos and Jo Robinson describe a study in which mice fed a diet low in omega-3 fats (i.e., the most common American diet—lots of carbohydrates; packaged, processed, and fast foods; minimal fruits, vegetables, and whole foods) led to a decreased mental performance compared with mice fed a diet with adequate omega-3s (Simopoulos and Robinson 1998, 87).The same authors state that many behavioral and mood disorders are associated with a lack of omega-3 or an imbalance between omega-3 and omega-6 fats in the diet. Their list of recognized disorders (Simopoulos and Robinson 1998, 16) includes but is not limited to

asthma

attention-deficit/hyperactivity disorder (ADHD)

cancer

depression (even among children)

diabetes

heart attack

insulin resistance

obesity

stroke

While I normally like to keep supplements to a minimum and focus more on nutrients from fresh foods, fish oil supplementation may be vital if you do not consume fresh fish on a regular basis. Also, the health of our oceans and thus of the fish that live in them is not as good as it used to be. Elevated mercury levels are increasingly found in most fresh fish sold for human consumption. Incorporate one serving of fresh fish (especially wild salmon) every week or two, but avoid fishes that often have elevated levels of mercury, such as tuna, shark, and swordfish.

Whatever your choices, consume at least two or three servings of omega-3 fats daily.

 

by Isabel De Los Rios

Alison