Saturday, March 10, 2012
Winners never quit and in our case losers never quit either.
Monday, March 5, 2012
March blew in like a lion...hopefully it will blow some pounds away.
If you were to be a contestant on the Biggest Loser they eat three meals (breakfast, lunch, and dinner) and two snacks a day. Parceling out your calories throughout the day means you'll stay full and won't go on suar or carb binges from too many bad, empty calories, Ed Brantley of Season 6 BL, a professional chef, used to eat his first meal of the day at lunchtime, when he'd scarf down a few burgers. It started a cycle of bad choices that continued throughout the day.
Eating more-frequent meals and snacks will...
* keep you from feeling deprived.
* help control blood sugar and unsulin levels
* Lead to lower body fat
*keep you energized for exercise and activity.
* reduce stress hormones in the body that can contribute to fat accumulation.
* establish a regular pattern of eating that helps prevent impulse eating.
One problem with skipping meals is that by the time mealtime rolls around, you're famished and more likely to choose the wrong foods, especially those high in fat. Fat has more than twice as many calories as protein and carbohydrate. It satisfies hunger very quickly, and your body seems to know this. So the longer you go without food, the more likely you are to crave a high-fat treat.
If you feel hungry between meals and snacks try drinking a glass of water, chew a piece of sugar-free gum, or do something to distract yourself from thinking about food.
If you're not in the habit of eating regular meals and snack, creating a food schedule that you use in conjunction with your journal can help you stay on track. Successful losers learn over time that carefully planning their meals and snack is one of the most important components of successful weight loss.
Have an awesome week. Stay focused. Eat 3 meals and 2 snacks, calculate and journal. You may not be used to eating that often, but should see results if followed correctly.
Monday, February 27, 2012
5 weeks left...time to kick it in to gear!!!
2. Edye W. 1.36%
3. Carole T. .8%
4. Shauna W. .48%
5. Colby D. .37%
6. Fran S. .14%
7. Rachel J. .11%
8. Brittany C. .09%
| 1. Wayne D 2.74 |
| 2. Kathy G 2.6 |
| 3. Matthew D 2.49 |
| 4. Gail N 1.75 |
| 5. Fran S 1.29 |
| 6. Carole T 1.27 |
| 7. Rachel J 1.03 |
| 8. Colby D .93 |
| 9. Kinsey R .74 |
| 10. Linda G .48 |
| 11. Jenn J .47 |
1. Matthew D 2. Colby D 3. Fran S 4. Wayne D 5. Carole T 6. Kathy G 7. Linda G 8. Rachel J 9. Brittany C 10. Karie W 11. Kim D 12. Edye W 13. Lisa S 14. Jess S 15. Shauna W 16. Jenn J 17. Kelcee T 18. Laura L 19. Geina Y 20. Angie J 21. Vickie J 22. MeraLee R 23. Gail N 24. Sunnie H 25. Kinsey R
- Eating a diet rich in fruits and vegetables as part of an overall healthy diet may reduce risk for stroke and perhaps other cardiovascular diseases.
- Eating a diet rich in fruits and vegetables as part of an overall healthy diet may reduce risk for type 2 diabetes.
- Eating a diet rich in fruits and vegetables as part of an overall healthy diet may protect against certain cancers, such as mouth, stomach, and colon-rectum cancer.
- Diets rich in foods containing fiber, such as fruits and vegetables, may reduce the risk of coronary heart disease.
- Eating fruits and vegetables rich in potassium as part of an overall healthy diet may reduce the risk of developing kidney stones and may help to decrease bone loss.
- Eating foods such as vegetables that are low in calories per cup instead of some other higher-calorie food may be useful in helping to lower calorie intake.
Food sources of the nutrients in bold can be found in the Dietary Guidelines for Americans. Click on the nutrient name to link to the food sources table.
Most vegetables are naturally low in fat and calories. None have cholesterol. (Sauces or seasonings may add fat, calories, or cholesterol.)
- Vegetables are important sources of many nutrients, including potassium dietary fiber, folate (folic acid), vitamin A, vitamin E, vitamin C.
- Diets rich in potassium may help to maintain healthy blood pressure. Vegetable sources of potassium include sweet potatoes, white potatoes, white beans, tomato products (paste, sauce, and juice), beet greens, soybeans, lima beans, winter squash, spinach, lentils, kidney beans, and split peas.
- Dietary fiber from vegetables, as part of an overall healthy diet, helps reduce blood cholesterol levels and may lower risk of heart disease. Fiber is important for proper bowel function. It helps reduce constipation and diverticulosis. Fiber-containing foods such as vegetables help provide a feeling of fullness with fewer calories.
- Folate (folic acid) helps the body form red blood cells. Women of childbearing age who may become pregnant and those in the first trimester of pregnancy should consume adequate folate, including folic acid from fortified foods or supplements. This reduces the risk of neural tube defects, spina bifida, and anencephaly during fetal development.
- Vitamin A keeps eyes and skin healthy and helps to protect against infections.
- Vitamin E helps protect vitamin A and essential fatty acids from cell oxidation.
- Vitamin C helps heal cuts and wounds and keeps teeth and gums healthy. Vitamin C aids in iron absorption.
Saturday, February 11, 2012
The Power of the Full Moon
Saturday, February 4, 2012
Do You Have a Plan?
Everyone’s lives are so busy these days, sometimes it’s hard enough just to get workouts in without having to figure out what to eat when you drag yourself home at night.
When things get hectic, meals are usually the first thing to suffer. We stop and pick up fast food, hit the vending machine at work or school, and even skip meals sometimes. All of these are habits that should be avoided. Eating the wrong kinds of food at the wrong times can wreak havoc on how you feel—and how you feel affects how well your body functions. If you want to meet your full potential in the gym, you are going to have to eat right.
In order to keep your blood sugar stable and your metabolism at its highest, you should try to eat small meals every 3 hours throughout the day. But it can be a challenge to come up with 5-6 small meals a day. Which, in turn, makes it harder to stick to the nutritious diet your body needs to perform at its best.
When we are super busy, we tend to eat whatever is in front of us—even if that food isn’t good for us. So if you can plan your meals and have them readily accessible throughout the day, you will have a greater chance of success in meeting your diet and exercise goals.
Here are some helpful meal preparation strategies:
- Make a plan—It is important to look at your food and drink intake over the course of the entire day and plan ahead for it. If you know ahead of time that you will be eating out at a restaurant or a friend’s house, you can plan around some not-so-good items you know you will indulge in later. Even a quick plan made in the morning or before you go to bed at night will save you time and frustration later when you are hungry, but aren’t sure what to grab.
- Cook in batches—Whenever you find the time to cook, make enough for several days. Separate the food into smaller portions and store in the fridge or freezer. That way it will be ready to be packed up whenever you need it.
- Invest in a cooler—If you are going to be away from home all day, pack all 4-5 meals and take them with you in a cooler or hot/cold lunch bag. This practice will save you headaches later on and may even save you money because you aren’t eating out.
- Try for balance–Make sure that each meal is a good balance of carbohydrates and proteins so that your body’s energy stays balanced as well. Eating all the proteins for your entire day in one sitting is not a balanced approach.
Readily accessible meals will help you stay on the right track to meeting your fitness goals. You will be less hungry, more energetic, and probably have a more positive outlook on things. So plan for and prepare your meals ahead of time and you are sure to start feeling and looking great.
Saturday, January 28, 2012
I just ate how many calories????
Mypyramid.gov is an excellent website to help with what you should and how much to eat. You can go in and register and do a menu planner with your height and weight. It will calculate a healthy daily caloric intake for you and then you enter what you eat. Seriously, this is so cool...and it's FREE. Here is another example from the lady who ran the last contest I participated in:"I have 1 c of Special K cereal with 1/2 c 1% milk, he puts an entry in the grain column and dairy and calculates the calories...SAAWEET!!! I know those of you who have an IPhone, or app for this it's not that great, but for me I thought it was very helpful. Go ahead...try it". Here's a little extra help too.
What's a Serving?
When choosing foods, keep the following in mind:
- All food groups are important. Each food group provides specific nutrients that can not easily be met from other food groups. No single food group can provide all nutrients.
- The amount of food we need from each food group varies based on age, gender, physical activity, and weight goals.
- The serving sizes recommended by the MyPyramid guidelines can be different than the serving size information on a food label. MyPyramid serving sizes are based on nutrient content. For example, in the MyPyramid system, 1 cup of low fat milk has a similar nutrient profile in calcium, protein, and riboflavin as 1.5 oz of cheese.
- The MyPyramid serving sizes are often different than our personal portion sizes which is the amount of a particular food you typically eat. Recognizing how many servings are in your typical portion is critical in learning "real time" energy management.Below are examples of what the MyPyramid guidelines define as one serving unit for each of the food groups.
Food Group Serving Size Serving Size in Context Visual Clues and Examples of One Serving Grains 1 Ounce 1 slice of bread
1 cup cold cereal
½ cup cooked rice, pasta or cooked cerealBread = plastic CD case
Cooked rice = ½ of a tennis ball
1 mini-bagel
5 whole-wheat crackers
½ English muffin
1 (4 ½ inch) pancake
1 small tortilla (6 inches)Fruit Group 1 Cup Equivalent 1 cup of fruit or 100% fruit juice;
½ cup of dried fruitWhole fruit = 1 baseball
Cut fruit = 7 cotton balls
1 small apple
32 seedless grapes
3 medium plumsVegetable Group 1 Cup Equivalent 1 cup of raw or cooked vegetables or vegetable juice;
2 cups of raw leafy greensVegetables = a light bulb or computer mouse
2 medium carrots
1 large ear corn
1 medium baked potato
3 (5 inch long) spears of broccoliMeat and Beans Group 1 Ounce 1 egg
1 tablespoon peanut butter
¼ cup cooked dry beans
½ ounce nuts or seedsNuts = 12 almonds, 24 pistachios
Turkey = one sandwich slice
Peanut butter = ½ golf ball
Burger patty = ½ patty
Tuna = ¼ can of drained tuna
Fish = One third of a checkbook
Meat or Poultry = One third of a deck of cardsMilk Group 1 cup Equivalent 1 cup milk
1 ½ ounce natural cheese or 2 ounces of processed cheeseHard cheese = two 9-volt batteries
Shredded cheese = tennis ballOils 1 Teaspoon 1 Teaspoon oil, salad dressing, butter, etc. Butter and spreads = A stack of 6 nickels
