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                                                            BEST BLOG POST WEIGHT LOSS 2021   

Permanent Weight Loss Solutio

Weight loss solution

There are many people who are attempting to lose weight, some will succeed and others will fail, however the biggest battle for people who are able to reduce their weight, is often to keep to their ideal weight. Many people will find that they have soon returned to the weight that they were before they went on their diet or even that they are actually fatter. This can of course be very depressive and can result in them losing a lot of their self-esteem. What is needed is for a permanent solution to their weight problems.

There are some obvious routes to take in the battle to lose weight. They would include increasing the amount in which we exercise and reducing the amount we eat. It is this eating issue that can be the hardest to control and to reduce as our temptations often get the better of us.

In my opinion what we need to do is to make our house a fat free zone. If we become hungry and start looking through the cupboards and notice for example a packet of crisps, it can often be very difficult not to eat them. Our desire for instant food can become too great and our inner demons try to convince us that one packet will not hurt. If that packet of crisps had not been in the cupboard we would have not been put into that position of temptation and would of course not have been able to eat them.

A number of years ago, when I went about losing my own excess weight, I decided to remove all of the foods from all of the cupboards which I was aware that I needed to stop eating. I also removed certain drinks such as alcoholic drinks which were also something which contributed to my weight problems. I put into the dustbin all of the takeaway menus that I had and basically attempted to make it as hard as possible for me to eat or drink anything that I shouldn’t have been.

When out and about I had to be determined to keep to my diet and to not be tempted to buy any of these items from the shops etc. This was not easy to do as I am somebody who loves all of these fatty type foods.

In my weekly food shop I bought far more fruit and vegetables and was surprised at how quickly my taste buds started to change. I soon looked forward to eating an apple as an example and the weight slowly but surely started to reduce.

After a number of months I reached a weight that I was happy with. My wife stated that I was now able to start eating items such as dry roasted peanuts, this was a particular favourite of mine. This was possibly true but could easily result in a return to my old bad habits and of course weight problems. I decided to stick with the fruit and my cupboards are still free of those foods which I love to eat but which are not good for my weight.

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OTHER HELPFUL TERMS Here are some other terms to help explain the science and health issues behind low-carbohydrate dietary planning solutions. Note these are only basic definitions and can be explored at your leisure through other resources to further define their roles in the body’s health system. CALORIE A calorie is a measure of heat. Calorie also refers to a measure of the amount of energy a body gets from food. In a nutshell, the more calories in food, the more energy is required for the body to use up the nutrients. CARBOHYDRATE A carbohydrate is one of three major nutrients that provide the body with energy. Carbohydrates are made up of either single sugars or bound strings of sugar. Examples of single sugars (simple carbohydrates) are sucrose or table sugar, fructose or fruit sugar and lactose or dairy sugar. Bound strings of sugar or complex carbohydrates that are found in plants are often called starches. Examples of digestible kinds of complex carbs are wheat flour or potato starch. A non-digestible example is cellulose from celery. Carbs are converted by the body into sugar and used for energy. Unused carbs are stored in the body as fat. FAT A Fat is one of the three major nutrient groups that provide energy to the body. Fat is derived from animal or plant oil sources. It is broken down by the body into simpler fats and are burned or stored in the body. FRUCTOSE Fructose is sugar derived from plants, especially corn, that is used to sweeten commercial food products like sodas and other prepared foods. First gained widespread popularity in the 1970s and is usually listed in ingredients as “high fructose corn syrup”. GLUCOSE Glucose is referred to as blood sugar. All carbohydrates whether simple or complex are converted by the body into sugar and the sugar within the body’s bloodstream is of this form. The level of glucose in the blood is the main stimulus for insulin secretion. GLUCAGON Glucagon is a hormone produced by the pancreas that encourages fat cells to convert their stores to glucose and release them for energy use. Glucagon must be released for the body to release and break down body fat. The pancreas cannot efficiently release both glucagon and insulin and will not release glucagon if blood sugar and insulin levels are high. GLYCOGEN Glycogen is the main form of carbohydrate storage in animals and occurs primarily in the liver and muscle tissue. It is readily converted to glucose as needed by the body to satisfy its energy needs. Also called animal starch. GLYCEMIC INDEX The glycemic index is a measure of how quickly individual foods will raise your body’s blood sugar level. INSULIN Insulin is one of two main hormones produced by the pancreas and the body’s major metabolic hormone. When the blood’s glucose increases, insulin is released by the pancreas to help transfer glucose into the cells for energy. Insulin also helps convert extra glucose to storage in fatty tissue, and helps promote amino acids which are turned into protein and stored in muscle. In the liver, it aids in extra glucose being stored as glycogen. Insulin can raise cholesterol levels and cause retention of fluids and salt and it gets in the way of breaking down stored fat. A lack of adequate insulin or lack of sufficient

                                                                

HISTORY AND BACKGROUND OF LOW-CARB The terminology “low-carb” wasn’t really coined until around 1992 when the USDA announced America’s model food pyramid included six to eleven servings daily of grains and starches. However, low-carb dieting dates back more than 100 years before the trendy Atkins diet to 1864 with a pamphlet titled Letter on Corpulence written by William Banting, as close to the first commercial low-carb diet as you could get. Banting had suffered a series of debilitating health problems due mainly to being overweight or “corpulent”. He searched in vain for cures to his weight problem, which many doctors at that time believed to be a necessary side effect of old age. He also tried eating less but he continued to gain weight and have various health problems. He could not understand how the small amounts of food he was eating led to his weight problem: “Few men have led a more active life - bodily or mentally - from a constitutional anxiety for regularity, precision, and order, during fifty years' business career, from which I had retired, so that my corpulence and subsequent obesity were not through neglect of necessary bodily activity, nor from excessive eating, drinking, or self indulgence of any kind, except that I partook of the simple aliments of bread, milk, butter, beer, sugar, and potatoes more freely than my age required…” Many contemporary Americans on the go may recognize Banting’s previous unhealthy daily diet: “My former dietary table was bread and milk for breakfast, or a pint of tea with plenty of milk, sugar, and buttered toast; meat, beer, much bread (of which I was always very fond) and pastry for dinner, the meal of tea similar to that of breakfast, and generally a fruit tart or bread and milk for supper. I had little comfort and far less sound sleep.” Just substitute a Pop tart, doughnut or muffin with coffee and plenty of cream and sugar for breakfast, a fast food burger and fries with a super-sized soft drink for lunch and a frozen pot pie or pizza for dinner followed by dessert and you can see how Banting’s diet was so much like the typical fast-paced modern day Americans. When his physician placed these items on a “forbidden foods list,” Banting lost 50 pounds and 13 inches in one year. He kept it off, living a long and much healthier life. His new diet plan consisted of a number of meat dishes and he listed it as follows: “For breakfast, at 9.00 A.M., I take five to six ounces of either beef mutton, kidneys, broiled fish, bacon, or cold meat of any kind except pork or veal; a large cup of tea or coffee (without milk or sugar), a little biscuit, or one ounce of dry toast; making together six ounces solid, nine liquid. For dinner, at 2.00 P.M., Five or six ounces of any fish except salmon, herrings,

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Health experts around the world now see obesity as an epidemic.

Every year, at least 2.8 million people die due complications related to excess weight.

According to the Centers for Disease Control and Prevention (CDC) obesity currently affects more than 1 in 3 people in the United States, or 36.5 percent of adults in the U.S.

The health risks of excess weight include: