Do you go to the doctor and ask for a prescription diet drug, or do you hunt down a diet supplement instead? Which way is more effective? First, let’s look at the definition of drugs. This encompasses all drugs, not just diet drugs.
A drug, broadly speaking, is any substance that, when absorbed into the body of a living organism, alters normal bodily function.
A substance used to treat an illness, relieve a symptom, or modify a chemical process in the body for a specific purpose.
A substance, often addictive, which affects the central nervous system.
To affect the structure or any function of the body of man.
A supplementary component that improves capability of a body function.
Vitamins, minerals, herbs, or other substances taken orally. Meant to correct deficiencies in the diet.
Now ask yourself, which sounds better for you, diet drugs or supplements? The answer seems pretty obvious.Â Supplements.
Diet drugs are causing untold health problems for people taking them. In Europe, the government is pushing, pushing, pushingweight loss. They had to withdraw a drug called Rimonabant pushed onto over weight victims. One man developed depression so severe he’s still not recovered 2 years later.
From a recent report on diet drugs:
There are many new obesity drugs in the pipeline, though perhaps scared off by the recent debacles. After Rimonabant’s withdrawal, 27 possible diet drugs lined up for trials were abandoned. Drug companies are opting for weight loss products that combine existing drugs.
Reductil was also withdrawn from the market after a study suggested it increased the risk of cardiovascular problems.
Go With Supplements
These reports forget to mention supplements. Why? Because supplements aren’t intertwined with government. The government wants to run health care. They use health departments and paid off so-called experts and buy reports and recommendations. It’s all about money and control, not you, not your weight, not your health.
Supplements are natural; they do not contain man-made drugs that alter the natural disposition of your body. Period.
Mother nature doesn’t need to fatten a wallet or pad a bank account.
What to Watch for When Choosing a Diet Supplement
Be sure the company manufacturing them doesn’t add fillers or additives. Check for medical approval. See if it is certified and endorsed by reputable sources. You will find supplements to be far safer and more effective.
Apologies. This offer is no longer valid. EcoSlim is a great product, though. Read on if you would like to learn more about it.
Maintain a healthy weight and a balanced metabolism with all-natural EcoSlim. EcoSlim is a 100 percent safe, non-addictive natural herbal remedy.
EcoSlim can especially benefit those individuals needing to consistently support routine weight management and a healthy metabolism without compromising health or serious side effects.
It’s a huge help with those who find they enjoy “comfort foods” due to its ability to fight off hunger cravings and stabilize mood swings.
EcoSlimÂ supports the healthy functioning of the digestive system.
EcoSlim is effectively used as part of a total slimming program to safely support healthy metabolism, energy levels and systemic balance in the stomach and digestive system, without harmful side effects and without stimulants.
Again: NO artificial stimulants or ephedra. This product comes in a concentrated tincture formula that facilitates rapid absorption into the blood stream. No pills to take.
Â Herbal supplement for healthy weight and balanced metabolism.
I feel very motivated to carry on and firmly believe that your products have helped to correct an imbalance that has been causing me to put on weight even when I ate a healthy diet. I am also very grateful for all your help and support.
Slow Metabolism? Cutting Calories Can Make it Worse!
First, it’s important to note that for those who do eat far too much – and if you’re guilty of this, you know it – a cut in your calorie intake is necessary. No one can engage in “pigging out” on a regular basis and not gain weight. This has little to do with a slow metabolism.
Some can get away with this when young, but as age creeps up, so will the numbers on the scale. Common sense, 101…apply it!
The average person who sincerely watches their portions and tries to eat a reasonable amount of food every day often find themselves unable to drop pounds. We’ve been programmed to think the first thing we need to do is stop eating as much as we currently are eating. Not necessarily true! In fact, eating more can actually result in an increase in your metabolism. In other words, it can boost a slow metabolism!
Most of us who have dieted have heard or even used the expression, “I must have a slow metabolism!” Or, seeing someone who can eat like a horse and never gain weight, “Wow, s/he must have a GREAT metabolism!”
Well, while it’s true that some metabolism factors are genetic, there are things you can do to give yours a boost. No matter your unique genetic code and no matter your age. And a reduction in calories is NOT the answer to a slow metabolism.
Decreasing calories causes your metabolism to slow down.
That’s right. So, instead of immediately thinking you have to cut calories to lose weight, consider increasing activity FIRST. This will kick start a fat-burning effect and it’s far better to burn fat than starve fat.
What Kind of Activity?
Aerobics are probably your best bet when it comes to fat burning. You don’t have to run marathons or walk 10 miles or jump around in your living room for an hour. If you’re out of shape, it’s best to start slow and gradually build yourself up in time and intensity. You’ll still get results.
Be gentle with your body. Learn your strengths and weaknesses and adapt. And don’t force yourself to do something you dislike. This only leads to distaste for exercise and more excuses for procrastination. It puts a negative aspect on the whole idea of exercise, let alone the actual exercising!
For example, try a 10 minute walk after your largest meal of the day. When done, grab some hand weights and do another 10 minutes of weight lifting exercises.
Alternatively, try a theraband. These are especially good if you have joint problems, arthritis, etc. Getting into this habit alone can be helpful.
About That Food
Now just because you’ve planned to raise your activity levels, this doesn’t give you free reign to stuff your face.
Nutritional quality runs in degrees. Food choices aren’t good or bad. They aren’t black or white. There are shades of gray. When you want to reduce your weight or break a plateau, you have to improve your food choices. You do this by eating fewer processed foods. Replace them with foods that are in their raw, natural state.
Food should be food you enjoy. Don’t force yourself to eat something you find distasteful just because it is considered healthy. Too much of this and you’ll find yourself on a binge of your favorite fattening foods.
You now understand that decreasing calories can slow metabolism, ruining your weight loss efforts.
You know you have to increase your activity to increase your metabolism.
You understand that swapping out some of those foods you know aren’t the best for you, foods in more of a “raw” state can allow you to eat more and burn more fat.
any severe restriction of food or calories that’s temporary.
Conventional diets usually call for low calorie consumption:
800 to 1200 or less for women.
1500 to 1800 or less for men.
The Foils of Starvation
When you starve your body, your body begins to fight back by conserving energy — it slows down your metabolic rate, which in turn slows down fat loss.
Starving also forces your body to start cannibalizing muscle tissue for use as an energy source. This leads to a loss of muscle tone and shape. After time on a starvation diet, you will also become irritable, reduce mental focus and grow tired and weak. Your health becomes compromised and your immune system will be impaired due to an inadequate amount of health-promoting nutrients in your system. After a time, you will most likely binge and end up gaining all the pounds back only this time it is all fat, and usually more of it, too. Every time you go through this process, your metabolism is slower than ever because during the last episode, muscle was burned for energy. Thus, you have to eat even fewer calories to reduce pounds — you see the pattern?
Of course, if you proceed to restrict calories, you will lose weight. So, on the surface, it may sound simple. Just enter starvation mode and you can lose weight! But no one likes to walk around with a rumbling tummy all day. There are other major problems with this simplistic approach.
When you lose weight from starvation you’re unlikely to keep the weight off over an extended period of time.
When you do lose weight this way, most of the weight lost is actually from your muscle mass, not fat.
When you re-gain weight, it’s highly likely to be gained as fat (unless you’re on a kick butt weight lifting regime), replacing the muscle you lost in point 1.
The National Institute of Health says there are over 100 million Americans over weight. That equates to over 55 percent of the population. The Center for Disease Control reports a steady increase through the years in people considered clinically obese. Clinically obese is defined at least 30 percent over ideal body weight). These stats tell us that dieting alone just isn’t working.
The good news for you today is, diets fail. The human body is created with defense mechanisms that protect you from starvation. It’s physiologically impossible to permanently lose body fat with a low calorie diet. When your wonderfully made human body senses a food shortage, your defense mechanisms kick in to protect it. This is good news because it means you can just kick calorie restricting diets to the curb.
At this point we must note that there are situations in which calorie restriction is necessary or helpful. Whether or not this would apply to you is something you would have to ask your physician about; we are not qualified to assess that on an individual basis. Also, one area being researched is in the elderly. Studies are suggesting that as we become senior citizens, some calorie restriction may prolong the aging process.
The Human Defense Mechanism
Our body’s weight-regulating mechanism recognizes starvation and decreases energy expenditure to protect you.Â This survival mechanism is known as the starvation response. In a nutshell, your body senses that it’s deprived of calories and consequently reacts as if to say, “It looks like this is all the food we’re going to be getting for a while, so we’d better stop burning so many calories and start saving energy“. Your body does this so it can survive longer on the smaller amount of food it’s being fed.
BUT – while starvation mode can save our lives, it wasn’t meant to be a permanent lifestyle. Our bodies let us know this if it continues too long.
Your body cannot tell the difference between dieting and starvation. Period.
Drastically cutting calories will ALWAYS send your body into the eventually dangerous starvation mode.
Why dangerous? There are many “side effects” of calorie restrictive dieting but the very first and very worst is that your metabolic rate will decline. Other repercussions on your body include:
Loss of muscle.
Increased fat storage.
Decrease in fat burning ability.
Decreased thyroid output.
Increased chance of gaining weight.
Fasting Can be Risky
Fasting could cause dehydration and dangerously low blood sugar levels, which can make you pass out. If you’re otherwise healthy and still drink water, 100 percent fruit juice, and no calorie beverages, you probably won’t suffer health consequences if you fast for only a day or two, or one day at a time every once in a while (not twice a week). But get your doctor’s OK first, and know that most of the weight lost will be water and muscle, not fat. Our advice: Forget fasting and make small changes you can live with for a lifetime.
Whatever choice you make in your journey to weight loss, always remember the good news – you not only need not, but should not starve yourself.
We have a free PDF to offer you again! It’s called, “Finding a Weight Loss Program That Works for You“.
This free guide will give you some guidelines you can use if you’re having trouble choosing a weight loss program you think is just right for you. It’s only 9 pages, but contains all the helpful information, charts and worksheets you can use to help sort through confusion. It won’t take you long to read through it but you should learn a lot.
Finding a weight loss program that suits your lifestyle is tough. We try to make it a bit easier with this free guide. Do use the charts and worksheets, too. You may be surprised at just how helpful they are.
What is in the free guide for choosing a weight loss program?
The guide will assist you in:
How to get the answers you need.
Asking the right questions for your personal needs.
Rating your personal risk of being over weight.
Finding your body mass index (BMI).
Includes a Personal Health Profile Evaluation Checklist. This is a very helpful too in finding a weight loss program.
Evaluating weight loss products and services.
It’s free, so download now and see if it will help you! But remember, do utilize the worksheets. That is the best way to get the most out of it.
PS. NO there is NO sales pitch of ANY PRODUCT in the document! No catch, either. Strictly informational. 😉
Bringing fat levels into line with health recommendations is not as difficult as most people seem to think. It is a simple goal, easily accomplished by shaving a few grams of fat here and a few grams of fat there. Following are 44 suggestions that offer help to get you started.
The Forty Four Fat Trimming Tips
Take the focus off small meat portions by trying stir-fry’s. Very little or no oil and lots of vegetables keep the dish lean.
Try the en papillote (paper packet) technique for fish or chicken. Use parchment paper or foil and place lean meat, herbs, vegetables and a splash of liquid, like wine, in the center. Wrap and bake.
Bake fish with a splash of white wine, chopped tomatoes, and basil for a fast, low fat entree.
Opt for the select grade in meat; it has less marbling and much less fat than choice cuts.
Marinate lean cuts of meats with citrus juice, vinegar, or other acidic liquids to help tenderize them before cooking. Add fresh herbs to flavor marinade.
Substitute turkey breast or lean ham for luncheon meats like bologna, salami, and liverwurst. Or try low fat turkey copycat versions of pastrami and bologna.
Let lean smoked ham or Canadian bacon take the place of bacon in recipes. Ham offers the smoky flavor of bacon with less fat.
Use meat and cheese as side dishes, and let vegetables and grains fill out the plate.
Peel the skin off chicken or turkey after roasting or baking. As long as you remove skin prior to eating, you will cut back on fat.
Broil meats used in stews, soups and roasts rather than browning them in oil. No need to add more fat to foods that already contain plenty.
Oven-fry chicken and fish: Dip in egg whites, coat with seasoned bread crumbs and bake on a nonstick pan coated with vegetable spray.
Make fruit pies with a single crust. Place the fruit directly in the pie dish and top with pastry. Or make an open face fruit tart.
Bake, stew, or poach peaches (or apples or pears) with cinnamon, cloves and honey for a lean dessert splurge.
Puree chopped cantaloupe in the blender, then add a dash of nutmeg and serve the sauce over ice milk or low fat frozen yogurt.
Substitute evaporated skim milk in recipes that call for heavy cream.
Reach for gingersnaps, vanilla wafers, graham crackers, fig or low fat fruit bars, and animal crackers when cookie cravings strike.
Serve angel food cake with fresh strawberries (or frozen, thawed, with
syrup included) and fresh kiwi slices for a colorful dessert.
Make pudding with skim milk. Add a touch of spice, like nutmeg, cinnamon, or cloves, to boost flavor.
Cook onions, mushrooms, and green peppers in a pan coated with nonstick vegetable spray, not oil. Two tablespoons of oil used to saute vegetables will carry an extra 240 fat calories. Vegetable sprays add less than ten.
Cut back on buttering vegetables with this gradual method: Use one part margarine with one part lemon juice. Eventually try for mostly lemon and little or no margarine.
Top a baked potato with salsa, meatless chili, or low fat cottage cheese and dill or mixed vegetables plus a tablespoon of grated low fat cheese.
Roast vegetables (sweet pepper chunks, zucchini, asparagus, sliced eggplant) for some low fat flavor. Spray lightly with vegetable spray. Bake for about 15 minutes at 400 degrees or until tender but crisp.
Peel and chop jicama or cucumbers; sprinkle with chili powder to make a Tex-Mex style munchies.
Create a tangy salad dressing with a splash of rice vinegar and dried herbs, or combine plain nonfat yogurt, Dijon mustard, and spices for a creamier topping.
Fix a mock cream sauce with nonfat, plain yogurt; season with dill and serve over salmon. Another variation: Season yogurt with horseradish and serve warm instead of chilled.
Save roughly 10 grams of fat by substituting a tablespoon of mustard for
a tablespoon of mayonnaise on a sandwich. Other low fat spreads include fruit and vegetable chutney and salsa.
Substitute low fat milk and chicken stock for cream in recipes. The flavor will be less rich, but will taste as good.
Keep reduced fat margarine’s and mayonnaise on hand; they often contain half the fat of the full fat variety. Nonfat mayonnaise is another option.
Use nonfat powdered milk to lighten coffee instead of cream or nondairy creamers.
Pour syrup on pancakes or waffles instead of butter. Two tablespoons contain 100 calories, but zero fat. Two tablespoons of butter add 200 calories, almost all from fat.
Revamp vinaigrette dressing recipes from traditional 3 part oil, 1 part vinegar, to 3 parts vinegar, 1 part oil. Use rice vinegar for a milder flavor.
Mix equal amounts of nonfat plain yogurt with mayonnaise to make a creamy, lower fat dressing for tuna or chicken salad. For even more savings, use reduced fat or fat free mayonnaise.
Concentrate on a few target foods that you are willing to substitute for or limit. Starting with small changes allows for a better long term adjustment to low fat eating.
Look for crackers and snack products that have been baked rather than fried. Be sure to read the Nutrition Facts panel.
Chill homemade and canned soups; skim off the fat layer that forms on the top. Each tablespoon discarded saves about 120 fat calories.
Let an 8 ounce container of 99 percent fat free cottage cheese stand in for the ricotta cheese in your lasagna recipe. You save almost 200 calories, most of them from fat. Nonfat and low fat ricotta cheeses are also available.
Order pizza with any kind of vegetables such as onions, broccoli, mushrooms, green pepper and less cheese. For a meat topping, choose Canadian bacon or ham instead of high fat sausage or pepperoni.
Drain pan-fried foods on a paper towel before serving to absorb extra grease. Go easy on the oil.
Keep the oil in your saucepan or wok very hot when stir-frying.
Vegetables soak up cold oil much quicker than hot.
Sprinkle powdered butter substitutes (found in the spice section) onto hot foods like baked squash and mashed potatoes. One half teaspoon, a mere four calories, replaces the 108 calories and 12 grams of fat found in a tablespoon of butter.
Fill the refrigerator with nonfat yogurts, sliced raw vegetables, seasonal fruits, fruit juice bars, and frozen low fat fudge bars. When the urge to snack strikes, these low fat munchies will be at your fingertips.
Nibble on bread sticks instead of buttery dinner or crescent rolls. Bread sticks are much lower in fat, and there is less temptation to slather them with butter.
Experiment with fresh herbs like basil, dill, rosemary, and cilantro. Try
them on vegetables and poultry and in soups. They add lots of great flavor but no fat.
Give yourself a break on occasion. When you are tired of paying attention to every bite of food you put into your mouth and craving a few French fries or a slice of chocolate cake, indulge and enjoy yourself! For heart and overall health, diets do not have to include only certain foods. It bears repeating: Low fat eating is all a matter of balance.