Archive for the ‘Weight Loss’ Category

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Other names: Alli
Xenical (Orlistat)
WEIGHT CONTROL: ‘CONVENIENCE’ FOODS AND SHELLFISH
Sausages, hot dogs and luncheon meats fall into the same group, as do thickened soups (tinned or packeted) and potato crisps. In their favour they save time in shopping and preparation. But this has to be paid for: the U.S. Department of Agriculture recently found that twenty-one out of twenty-five convenience meat-dishes cost more per helping than comparable dishes cooked at home. Their popularity stems partly from ease of preparation, but is partly due to advertising and promotion. As for nutrition, some convenience products are heavily covered in batter, so that the protein content is less than one would expect from the bulk of the helping.
The main problem with convenience foods is that many of them have a high fat content; also it is difficult to know what kind of fat has been used. In some sausages, hamburgers and luncheon meats, fat provides most of the Calories. Until such time as manufacturers label prepared foods with the amount and the kind of fat they use, be wary of including these foods in a prudent diet.
Shellfish are a good source of protein, and of their small fat content much is of the polyunsaturated kind. Many cholesterol-lowering diets forbid all shellfish. This is wrong, partly because they are for many of us luxury foods which are eaten infrequently. Shrimps contain quite a lot of cholesterol, and are often potted in butter. Shellfish have been tested by Dr R. M. Feeley in the U.S.A. and Professor Truswell in the U.K. – oysters and fresh scallops are low in cholesterol and so is crab meat (not ‘crab paste’). Lobster and scampi are moderate, while prawns, like shrimps, are somewhat higher in cholesterol. So enjoy shellfish, but be selective about them. Oysters, mussels and scallops have the least cholesterol, and crab on the shell is quite low too. Be a little more guarded about shrimps and prawns.
*20/202/5*

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LOOSING WEIGHT: STARVING YOURSELF THIN
In a sense, it is easy to lose weight by fasting because, after about 5 days, you no longer have an appetite. There’s only one problem: Fasting can kill you. Fasting kills by thinning the muscle of the heart or by upsetting the mineral balance in the blood. No one can predict whether the lethal effects will strike you. Eating a small amount of high-protein food plus mineral supplements spares the heart and keeps the blood well supplied with minerals.
Rick Pisauro, 36, a photographer in Columbus, Ohio, dropped 160 pounds (from 410) in 7 months by eating 420 calories a day of Optifast, a high-protein and high-glucose liquid made primarily of eggs and milk with vitamins and minerals. After switching to regular food, he began a running regimen, lost 55 pounds more, and currently weighs 195. “Life is more exciting now,” says Mr. Pisauro.
Drs. Victor Vertes and Saul Genuth, professors of medicine at Case Western Reserve Medical School in Cleveland, developed Optifast. Their 26-week-long program costs between 1,500 and 3,000 dollars for the liquid plus doctors’ fees. Nationwide, more than 750,000 patients have tried the Optifast program, which includes exercise training, instruction for transferring to regular food, nutrition education, medical monitoring, and behavior modification to form new eating habits. Patients must be at least 30 percent above their ideal weight to enter the program.
Dr. Vertes reports that 80 percent of all patients stick with the program. After a year, about a third regain most of their weight, a third gain back half of what they lost, and a third stay within 10 pounds of their lowest weight.
For the gigantically overweight person, the turn in research may be the dark before the dawn. Researchers seem to be closing in on the causes of uncontrolled obesity, and from that understanding they may be able to find ways of preventing or curing this peculiar plague.
*19/266/5*

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CONTROLLING WEIGHT: WHAT SHALL WE HAVE TO EAT?
The diet can be followed at home, at restaurants and on holiday. Remember that certain foods are restricted but none is prohibited. What counts is your average intake; hence there is no harm in the occasional unrestricted meal.
If you are lean, the recommended diet can be started immediately. For the 30 per cent of us who are overweight (slightly or substantially), the plan calls for two phases:
Phase I is a restricted-Calorie diet, mainly designed to cause weight loss. During Phase I, blood-cholesterol and triglyceride levels usually fall. Cardinal rules are to avoid alcohol and sugary foods (including ordinary soft drinks) as completely as possible, to take mild-to-moderate exercise every day, and (for between-meals hunger) to eat only foods from the ultra-low-energy list. During Phase I, dining-out is difficult: plan your social life accordingly. Even canteen meals can raise problems, and packed lunches are better.
Phase II is the permanent change in eating habits. The main purpose is to choose foods which keep the blood cholesterol down; intake of food energy (Calories) only counts in that it is important to stay lean. Other ‘prudent’ habits are to limit salt intake (to about 3 g per day) and to take adequate fibre.
Foods which give us protein, vitamins and minerals are especially important. Proteins are essential parts of all living things. They are needed for structure (ligaments, bone, skin), for movement (muscle and the heart itself are largely made of special contracting proteins), for the enzymes which promote almost all the chemical changes which comprise life, and for antibodies to protect us from infections. Many protein foods also contain saturated fat and cholesterol (e.g. most meats, whole milk, egg yolk and cheese). Other foods give us protein without much saturated fat and sometimes with no cholesterol: chicken, veal, fish, egg white, low-fat milk and cheese and yoghurt made from it, soybeans, lentils and peas. Clearly the second list is better if we want adequate protein without much saturated fat or cholesterol. Fish is in a separate class: it provides high-quality, relatively inexpensive protein either with very little fat (white fish such as cod, hake, turbot, coley, squid and skate) or with a modest amount of fat which is largely unsaturated (salmon, tuna, mackerel and albacore).
For every 10 g of protein we eat at present, about 7 g come from meat and fish. But foods rich in vegetable protein have little saturated fat and cholesterol; and some vegetable protein, e.g. soy protein, lowers the blood cholesterol a little in its own right. So the prudent dieter may be wise to increase the proportion of protein-rich vegetables in his diet. There are social as well as medical reasons for doing so: we in the industrialized world eat a disproportionate share of the world’s inadequate supplies of meat and fish.
This is not to recommend vegetarianism. The pure vegetarian diet has many deficiencies. The most dangerous is lack of vitamin B12, leading to a risk of disease of the brain and nerves, and to anemia. Vitamin D and calcium may be lacking, essential substances for healthy bone.
The prudent dieter needs a fairly generous intake of carbohydrate foods, surprisingly, in view of the mythology about their supposed dangers. This is especially true for foods providing starches and related substances. They give us energy, of course (the brain obtains all its energy from carbohydrate), but much more besides. They contain many vitamins and minerals (even in breakfast cereals and white bread which are often enriched with certain vitamins); and they provide the necessary roughage or fibre. Carbohydrate in these forms provides relatively few Calories per gram of food. Where we have to be more cautious about carbohydrates is in those forms where the ‘Calorie density’ is higher, as in sugary foods or in carbohydrate foods which are also rich in fat (pastries, fried potatoes).
*16/202/5*

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OVEREATERS ANONYMOUS: THIN IS NOT HEALTHY
The medical diagnosis was anorexia nervosa ?whatever that meant. All I knew was that the doctor told me I had to snap out of my depression and gain weight immediately or I’d have to be hospitalized.
I didn’t feel anything was wrong with me. Yes, I was tired and not interested in much, and I had lost a lot of weight. But I had been trying to lose weight. What I refused to see was that I was five feet, seven inches and weighed less than 90 pounds! Thin was beautiful; it was the way to be accepted and admired.
How I got that way I can’t really say. I had grown up the oldest of two children in a typical middle class family. My father worked long hours as a produce shipper and I rarely saw him. When I did, he was usually drinking. My mother stayed home, rather unhappily, until my brother and I were in school. Then she returned to teaching.
With both my parents working, I began feeling fairly responsible, at least in some areas. I made an effort to be a good student and model daughter. I avoided getting into any of the usual kid or teenage trouble, and I remained fairly naive about the world in general.
In my senior year in high school, I came to the conclusion that I was getting too fat. I weighed about 135 pounds at the time, and at my height, I looked a little chunky. I didn’t like my appearance, but I couldn’t change my facial features or my height or build. If I lost weight, perhaps I would be popular; perhaps people would like me; perhaps someone might even love me.
I started dieting and, being a perfectionist, I didn’t know how or when to stop. I became a walking computer who knew the calorie count of everything eatable ? how much to allow myself and exactly what I’d eaten every single day.
I watched the scale go down gradually. The more I lost, the happier I was and the less I ate. I can still remember the last day of my final exams. As I walked home that day, all I could think of was, “The last three days I have eaten only diet jello and a total of less than five hundred calories.”
My parents were beginning to get worried. I had lost about 25 pounds and still seemed as active as ever, but there was no indication that I planned to stop. I wasn’t eating with them anymore. I prepared separate meals and refused to go out to eat. As often as possible, I also avoided going out with friends.
By the end of the summer, I weighed about 100 pounds. I was more active than ever, and dieting even more intensely. My mother finally convinced me to see a doctor because my menstrual cycle had stopped completely. The doctor could find no physical reason for either the weight loss or the menstrual problem.
The next stop was a psychiatrist. He talked about Freud, hating my mother and philosophical theories for about three months at $50 per half hour. I was getting a little upset over the whole thing, when he finally gave me his medical diagnosis and ultimatum. Anorexia nervosa sounded pretty formidable, but at least he didn’t say I had to gain weight; he just told me to get over my depression.
Shock therapy was the latest “cure” for depression, and I was scheduled for six to nine treatments. After the first one, I was receptive to almost anything ? including food. I was fed goodies every few hours and I didn’t care. Two more sessions and 8 pounds later, I was sent home with a good prognosis. It lasted all of two months. I dropped back down to my 90 pounds and continued my lifestyle.
By this time I knew I was causing a lot of worry to a number of people. My skeletonlike figure and yellow coloring were hard for anyone to look at. So I decided to go away to finish my schooling. I applied and was accepted at a university about 150 miles from home. I threw myself into my studies so I wouldn’t have to face social situations that required me to eat. I had always been a good student, but now studying became an obsession and an avoidance for facing anything else.
Somehow I maintained my 90-pound weight and top grades until I graduated two years later. There was a demand at the time for my area of study, and I obtained a good position. I threw myself into my work just as I had my studies, and tried to avoid looking at myself.
Being thin hadn’t enabled me to fulfill my need for popularity, acceptance or love. I now thought that perhaps marriage would. There was a man who, surprisingly enough, wanted to marry me and who actually thought I was attractive.
During the first year and a half of our marriage, I was left to my own resources. He was in the service and stationed in Hawaii with orders for Vietnam. I stayed in California working and going to school. I felt some concern because I didn’t want my husband to discover what I was really like. So I began eating a bit, and to my horror I found I liked it. I liked it so much I had trouble stopping.
It wasn’t bad at first. It was a meal or two here and there, but I began putting on weight. Since I had always been so thin, I received a lot of encouragement. I began to feel as though things were going to be all right after all.
When my husband finally got out of the service, we settled down to a “normal” life. But I wasn’t satisfied. Something was missing. I loved my work, liked my house (as long as I didn’t have to clean it), felt OK about my marriage, but something was wrong.
For one thing, I had a very poor self concept. I hated the looks of my body. It didn’t matter whether it was thin or fat, I still hated it. I could not accept myself as a woman or in any type of “womanly” role. I didn’t like sex, refused to use cosmetics or dress well unless absolutely necessary, and I avoided housework. To top it off, I felt bored and restless.
I turned to the things that had usually calmed me before: food, work and school. I buried myself in work and classes and occasionally came up for air long enough to have a food binge. It was on those days that I enjoyed my husband’s company because he would generally join in my eating activities, at least for part of the day. What he didn’t see was what I ate while he was gone, and what he couldn’t understand was my depression afterward. Once introduced to binge eating, I loved it. I began starving myself for two to three weeks to build up a big enough weight loss to “afford” the binge.
It worked for awhile, but it became progressively harder to control. The weight was going up slowly and my self-esteem was rapidly plunging. I decided to go back to school in Arizona to finish my doctorate degree and to escape ? from me. Only one part was accomplished. I got the degree.
Meanwhile, I divorced my husband. My excuse was that we were going in opposite directions. I wanted a career and he wanted a family. That was true as far as it went, but it wasn’t far enough. I felt unworthy and worthless as a wife or a woman and I couldn’t face myself, much less a husband.
Back in California, on my own, I tried to straighten out my life. I spent another year and a half binging and starving. But my previous control was slipping. I hardly remembered my too-thin days. I began resorting to fad diets between binges, then shots, hypnosis, diuretics and anything that sounded promising. I returned to a psychiatrist, but he didn’t listen to my weight problem. He wanted to straighten out my thinking. Imagine that!
I was getting desperate because the binges were lasting longer than one day. They had stretched to two or three days and they were affecting my work. I found myself making excuses to leave meetings in order to sneak food. I felt in a constant state of turmoil.
After one extremely bad three-day binge during which I ate nonstop every waking moment, I was totally devastated. I picked up the phone and called a psychiatric hotline. They asked if I was suicidal. When I said no, they said they’d call back later. I was frantic. Then I remembered something a friend had said: “If you’re really in a bad way, try praying about it.”
I had rejected God a long time before, but that day I was ready to try anything. Without much hope I said, “Help me, please. It’s the worst problem I’ve got. I can’t control the food anymore. Please, help.”
Somehow I made it through the day and the next with relative calm. On Friday of that week I was to go shopping with my prayer-suggesting friend. We got halfway down the block and turned around. He wanted to catch something on the news before we went. He never saw whatever it was he wanted to see, and we never made it shopping. That night on the news there was an interview with an OA member.
I felt as if I’d just had my last “shock treatment” from a most gentle Source. I knew that I was supposed to see that program, and by Monday I was at my first meeting. Tuesday I began abstinence and a whole new outlook on life.
It was almost as if I had released a valve on a pressure cooker. These people accepted me skinny or fat, good or bad, idiosyncracies and all. They also helped me get in closer contact with that Higher Power that got me to OA in the first place. Between the group with its support and love and the contact with my Higher Power, my world and my life are coming back into focus, and I’m reaching out for new opportunities.
Anorexia nervosa is often fatal. I thank God that He has seen fit to allow me an opportunity to share and grow in OA and, even more important perhaps, to be of help to my fellows who still suffer. Believe me, thin is not healthy!
*13/245/2*

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Other names: Zimulti
Acomplia (Rimonabant)
VARIED DIET FOR LONG LIFE
Except for infants, who obtain all they need for the first months from human breast milk or formulas, we all benefit from eating many different kinds of food. A diverse diet provides all the vitamins and minerals we need-without pills. Choose daily from the Basic Four food groups.
The Basic Four
1: Breads, Cereals, Pasta, and Rice
Eat at least four servings a day. This group supplies most of our carbohydrates-the energy source burned most readily by the body. Such starches don’t necessarily add pounds if you don’t fatten them up with butter, gravies, sauces, and creams.
Just as important, be sure you take in fiber, the undigestible portion of plant foods. Fiber is important in relieving several digestive diseases and helps keep weight down. It also aids in controlling cholesterol and blood sugar and may protect against some cancers. Good fiber choices: whole-grain breads and cereals and brown rice.
2: Fruits and Vegetables
Eat a total of four or more servings a day. These foods are rich in vitamins A and ? and fiber. Deep green and yellow/orange vegetables like broccoli and carrots are especially rich in vitamin A. Citrus fruits, tomatoes, and strawberries are high in vitamin C.
3: Fish, Fowl, Meats, and Beans
Eat two servings a day, emphasizing dried beans and lentils, skinless chicken, turkey, fish, and seafood. Go easy on beef, veal, lamb, and pork. Select low-fat cuts. Limit egg yolks to two per week.
4: Milk Products For adults, two servings per day; for children, three; for teenagers, four. Milk is a calcium-rich food but fatty. Best picks are skim milk, low-fat yogurt, low-fat cheeses, and ice milk. Instead of butter, use soft margarines made with oils from corn, safflower, sunflower, or other seeds. Avoid processed cheeses and (alas) ice cream.
*12/266/5*

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