The culprit revealed!


Weight Loss through Healthy Foods

Prepared for: strategy4life.com

The Failure of Low Calorie Diets


Popular diets have become increasingly prevalent and controversial.1 More than 1000 diet books are now available,2 with many popular ones departing substantially from mainstream medical advice. Cover stories for major news magazines, televised debates, and cautionary statements by prominent medical authorities have fueled public interest and concern regarding the effectiveness and safety of such diets.

Although some popular diets are based on long-standing medical advice and recommend restriction of portion sizes and calories (e.g., Weight Watchers) a broad spectrum of alternatives has evolved. Some plans minimize carbohydrate intake without fat restriction (eg, Atkins diet),10 many modulate macronutrient balance and glycemic load (eg, Zone diet), and others restrict fat (eg, Ornish diet), Given the growing obesity epidemic many patients and clinicians are interested in using popular diets as individualized eating strategies for disease prevention.

BACKGROUND

Since many successful dieters regain the weight they lose. We developed a maintenance program ba sed on self-regulation theory

METHODS

We (the testing agency) randomly assigned 314 participants who had lost a mean of 19.3 kg of body weight in the previous 2 years to one of three groups: a control group, which received quarterly newsletters (105 participants), a group that received face-to-face intervention (105), and a group that received Internet-based intervention (104). The content of the programs in the two intervention groups was the same, emphasizing daily self-weighing and self-regulation, as was the frequency of contact with the groups. The primary outcome was weight gain over a period of 18 months.

RESULTS

The mean weight gain was 2.56.7 kg in the face-to-face group, 4.78.6 kg in the Internet group, and 4.96.5 kg in the control group with a significant difference between the face-to-face group and the control group. The proportion of participants who regained 2.3 kg or more over the 18-month period was significantly higher in the control group (72.4%) than in the face-to-face group (45.7%; absolute difference, 27%; or the Internet group 54.8%; absolute difference, 18%;


The functional cause for gaining weight is high blood sugar levels which is the result of an excessive pancreatic secretion of the insulin hormone. Insulin is what lowers blood sugar levels during the course of the metabolic processes following digestion.

When we eat carbohydrates (bread, potatoes, fruit, sugar…) they are transformed into glucose. Glucose passes our intestinal wall and goes into our bloodstream. This provokes glycemia peaks; increases in blood sugar levels which on an empty stomach are approximately 1 g par liter of blood. Glycemia triggers insulin secretion which is what sends excess glucose into our bloodstream so that it may be stored in our liver and muscular tissue. This reverses glycemia to its original levels.

In an individual whose mechanism works in a normal fashion, insulin secretion is proportional to blood sugar levels. The insulin secreted by his body is thus that required to lower glycemia.

In some people, however, insulin response is out of proportion with regard to glycemia. This exces sive insulin secretion is what is known as hyperinsulinism. For the past 25 years, numerous scientific studies have shown that hyperinsulinism is always tied to excess weight and the forerunner to obesity. Excess insulin results in weight gain and, conversely, reduced insulin results in weight loss.

High-GI carbohydrates are at the root of weight gain.

Contrary to long-standing beliefs, one carb is not the same as another; they are not not transposable since they a do not all provoke the same metabolic response. What is more, it has been shown that they are all absorbed within the same lapse of time by our intestines and that, as a result, classifying them as fast and slow sugars is absolutely absurd and misleading.

In order to reflect how our bodies really respond to carbohydrates, carbs have been ranked on a scale according to their potential to raise blood sugar levels. Carbs with low GIs are those that provoke low blood sugar levels whereas carbs that provoke high sugar levels are ranked in the high GI category.


Insulin resistance

A person who occasionally consumes one or more high-GI carbs will secrete the insulin required to lower blood sugar levels. However, when a person has the habit of consuming high-GI carbs, his body generates insulin resistance. Glucose, in effect, despite insulin secretion, will tend to stay in this person's bloodstream. This condition is known as the insulin resistance syndrome and it is particularly marked in cases of Type II diabetes.

What happens is that insulin receptors cease to function adequately and glucose-dependent cell tissues fail to recognize the presence of insulin. High sugar levels settle in as glucose builds up in our bloodstream instead of going into the cells. As a result our organism becomes impatient and orders our pancreas to secrete more insulin, that which only contributes to hyperinsulinism. This then becomes a vicious circle where hyperinsulinism ensues in insulin resistance. Hyperinsulinism is what makes us gain weight

Storage of fatty acids in fat reserve

Insulin hyperinsulinism, stimulates enzyme activity, namely that of lipoprotein lipase. This enzyme’s function is to mobilize circulating fatty acids (which correspond to fats eaten in the most recent meal) in order to stock them as triglycerides, thus increasing the volume of fat cells. Additionally, insulin will cause inhibition in another enzyme, triglyceride lipase. This enzyme is responsible for lipolysis, freeing stored fat reserves. Storing glucose in fat reserves

If the glycemia peak following a meal is way too high, the corresponding glucose will most probably exceed our body’s needs. The hyperinsulinism provoked by said hyperglycemia will, under the impulse of lipoprotein lipase, convert this residual glucose into fat which will be stored in fat cells.


The “Glycemic Method” is not a diet !

The “Glycemic Method” is not a diet in the traditional sense of the word. Dieting is limiting the amount of food consumed, something which can only be done on a short-term basis.

The “Glycemic Method” does not limit the amount of food we eat. It is a balanced way of eating by choosing knowledgeably from each food category: carbohydrates, fats, and proteins. We should choose our food because of its nutritional nature (physical-chemical characteristics) and its potential for keeping our bodies from gaining unnecessary weight and it teaches us eating habits to meet our goals:

The “Glycemic Method” teaches us to adjust our eating habits to fit our goals through the knowledge of the foods we eat, and meeting the emotional and psychological goals we have set for our personal success.

To lose weight;

To prevent the risk of gaining weight


WHERE DOES THE WEIGHT COME FROM ?

People gain weight not because they eat too much, but because they eat the wrong foods. This in turn wreaks havoc on the body in the form of —— the simplest answer —— obesity.

THE CARBOHYDRATE CONNECTION:

In the war on weight the only food group that rally concerns us is carbohydrates. Carbohydrates are made up of units of sugar.

During digestion, the sugars in the carbohydrates are broken down into simple sugars, mainly glucose, which is then absorbed into the bloodstream. The presence of glucose in the bloodstream triggers the pancreas to release insulin, which enables glucose to pass from the blood into the cells of the body. Once in the cells the glucose is burned together with oxygen to create energy.

During the course of the day, and specifically between meals when our energy reserves start to drop, the stored reserves are turned back into glucose to maintain a steady blood sugar level throughout the day.


The main principles of the “Glycemic Method”:

1. To overcome conditioning arising from misguided messages which tell us that calories are what make us gain weight. This belief, despite its proven failure is unfortunately still widespread and preached by many dietitians.

2. To eat food that is nutritious, that is to say, chosen by its nutritional value and metabolic potential.

3. The best carbohydrates are those with the lowest glycemic indexes.

4. Polyunsaturated omega 3 acids (fish fat) as well as monounsaturated fatty acids (olive oil) are the best choice.

5. Saturated fatty acids (butter, fat meats) are to be avoided.

6. Proteins should be chosen on the basis of their (vegetable or animal) origin, depending on how they complement each other and on if they make our bodies react by gaining weight.

How to apply the “Glycemic Method”

Phase I: the weight-loss phase.

This phase varies depending on the amount of excess weight to be lost. Apart from choosing fat and protein wisely, this phase consists chiefly of eating the appropriate carbs, namely those with glycemic index ranked at 50 or lower. The goal is to eat meals that do not provoke hikes in blood sugar levels. Choosing our food wisely not only keeps our bodies from stocking fats, it also activates processes which eliminate stored fats by burning them as extra energy.


Phase II: stabilization and prevention phase.

Carbohydrates should always be chosen by their glycemic indexes. In this phase, however, the scope to choose from is wider than in phase I. We can even enhance our ability to choose by applying a new concept, the glycemic outcome and the blood sugar levels which result from the meals. Under these conditions, we can eat whatever carbohydrate we want, even those with high glycemic indexes.

The “Glycemic Method” may not be the panacea to end all weight gain evils but it is currently considered the most promising option to conventional dieting (which has basically gotten us nowhere or into the “Yo-Yo Syndrome” for most dieters).


THE TRUTH ABOUT THE “YO`YO SYNDROME”

We have all been on that perfect diet. Low calorie, lots of exercise, starving between regulated meals that don’t satisfy our appetite, much less our urges but we finally achieve our goal weight….. And we are ecstatic with our new body. What do we do? We celebrate by going back to our original way of eating —— which of course created our fat in the first place. And, while we tell ourselves we are gaining and must go back on the “diet” we continue to “cheat” (just a little) but enough to not only gain all the weight back, but gain a few pounds more for good measure.

Take a minute to ask yourself: Has this been your history, your weight loss ( & gain ) story?

Would you like to change history? What must happen for you to change your history? A “Life Coach” [with food & diet knowledge] can be worth his weight —— helping you achieve and maintain your perfect you! Take a minute and consider the possibilities you will have with your perfect body all the while not hungry, developing new and wonderful treaties that satisfy as well as keeping you fit and trim…


GLYCEMIC METHOD IS A POSITIVE EATING METHOD:

In deference to “A diet” furthering the “Yo-Yo Syndrome” The Glycemic Method is a complete, healthy method of food knowledge, food preparation, cooking and dining [Breakfast, Lunch & Dinner —— snacks too.] In short —— a new way of thinking about food and what you eat.

Imagine being satiated, satisfied and knowing your pancreas wasn’t excited and telling your body to store fat. Imagine all of that going on in your body and being unconscious of desire for the foods that excite the pancreas and tell your body to store fat for a future that your body will never use.


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www.glycemicmethod.com

Robert Lillie 2012