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Archive for the ‘Weight Loss’ Category


Friday, November 6th, 2009

Have you ever wondered why you can’t lose weight? Well, it could be because of what I call the diet saboteurs. These are those seemingly innocent substances in foods and medicines that the average person never thinks of as having anything to do with weight gain.
Let’s take that cream substitute you use in your coffee. It’s 65 percent sugar! A chocolate bar is only 51 percent sugar! Hidden sugars are where you least expect them, which is why I always stress reading labels. Be on the lookout for words ending in “-ose,” which indicates the presence of sugar. By any other name, a sugar is still a sugar. In fact, even medicines can be fattening. Many, indeed, most OTC cough mixtures and indigestion mixtures contain sugar. Ask your chemist’s advice.
This is not only a diet saboteur, but an insidious health depleter. The normal intake of sodium chloride (table salt) is 6 to 18 g. daily; an intake over 14 g. is considered excessive. Well, far too many of us are excessive without even knowing it. (The average Briton consumes about fifteen pounds of salt each year!)
Too much salt can cause high blood pressure, increase your chances of heart disease, cause abnormal fluid retention and migraine headaches, deplete potassium, and interfere with proper utilization of protein foods.
Keeping away from salted nuts, snack foods, and that shaker on the table helps, but salt traps are as hidden from view as sugar ones.
Know Those Salt Traps
• Beer (there’s 25 mg. of sodium in every 12 ounces).
• Bicarbonate of soda, MSG (monosodium glutamate), and baking powder.
• Laxatives (check labels, most contain high amounts of sodium).
• Home water softeners (they add sodium to the water, so whether you’re drinking it or cooking with it, you’re getting more than you want).
• When reading labels, aside from the words “salt” and “sodium,” be on the lookout for the chemical symbol Na.
• Cured meats – ham, bacon, corned beef, frankfurters, sausage – shellfish or any canned or frozen meat, poultry, or fish to which sodium has been added.
• Diet drinks! The calories might be low, but the sodium content is high!
• Soda water. (An 8 oz. glass of soda water has 75 mg. of sodium!) My advice: Get your soda fizz from salt-free mineral water.
Medications That Cause Weight Gain Or Bloating
• Anticoagulants (blood thinners)
• Antidepressants
• Anti-inflammatories/antiarthritics
• Antispasmodics/anticholinergics (stomach and cramp pills)
• Oral contraceptives, oestrogens, and progestogens (birth control pills and sex hormones)
• Tranquillizers, sedatives, relaxants, barbiturates, and hypnotics
• Antidyskinetics (used for treatment of Parkinson’s disease)

Herbal Phentermine (SlimFast)

Friday, November 6th, 2009

Mechanical soft diet
The Mechanical Soft Diet differs from the normal diet only in that it is limited to soft foods for those who have difficulty in chewing because of no teeth or poorly fitting dentures. No restriction is made upon the diet for seasonings or method of food preparation.
The normal diet is modified in the following ways:
1. Meat and poultry are minced or ground; fish usually is sufficiently tender without further treatment.
2. Vegetables are cooked. They may be cooked a little longer than usual to be sure they are soft, and may be diced or chopped.
3. Chopped raw tomatoes and chopped lettuce are sometimes used.
4. Soft raw fruits: banana, citrus sections, berries, grapes, diced soft pear, peach, apple, apricots, melons. All canned and frozen fruits.
5. Soft rolls, bread, and biscuits instead of crisp rolls, crusty breads.
6. All desserts on a normal diet that are soft, including pies with tender crusts, cakes, puddings. Finely chopped nuts and dried fruits.
Soft fiber-restricted diet
The Soft Fiber-Restricted Diet is a nutritionally adequate diet that differs from the normal diet in being reduced in fiber content and soft in consistency. It is used intermediately between the Full-Fluid Diet and the normal diet following surgery, in acute infections and fevers, and in gastrointestinal disturbances.

Xenical (Orlistat)

Friday, November 6th, 2009

Other names: Alli
Obesity or excessive fatness of the body is a hazard to health. Imagine your reaction if you were told to carry a 25 – lb package with you wherever you went! That is exactly what the overweight person must do – 10, 25, 50 lb or whatever the excess may be. It goes with him whether he walks upstairs, or ties a shoelace, or tries to hurry for a train. The extra weight makes demands upon his heart, his blood circulation, his back, his feet, and so on. It is no surprise that obese people more often have heart disease and hypertension; they also have gallbladder disease, diabetes, and other chronic diseases more frequently. They face an extra risk if they require surgery. The obese pregnant woman is more likely to have complications than the woman of normal weight.
Underweight, though less emphasized, also presents dangers to health. Underweight persons are more likely to have infections and disturbances of the gastrointestinal tract. Tuberculosis is more frequent among young, underweight people.

Acomplia (Rimonabant)

Friday, November 6th, 2009

Other names: Zimulti
Is Obesity Inherited?
Obesity certainly tends to run in families. The issue is whether this is due to inheritance or simply to food habits learned in childhood, or to the psychological make-up of the family. There is evidence that genes do play a part. Pairs of twins growing up together share the same environment; yet identical twins are more similar in weight than fraternal (non-identical) twins. Identical twins have identical genes, while fraternal twins’ genes are less similar. Hence genes must influence body weight. This is not necessarily bad news: there is no reason to think that an inherited tendency will lead to obesity in a person who eats prudently and takes adequate exercise.
What Do I Do About It?
Obesity is easier to avoid than to treat. Avoiding it means knowing your optimal weight and finding a way of life that maintains it.
Your appearance is an important clue. Even more reliable than your weight is the thickness of fat under your skin. Your doctor can measure this in various ways. You can get a good idea of whether you have too much fat by leaning forward slightly and gently pinching up a fold of skin over your upper abdomen, just below your rib case. If this is f inch thick (2 cm) or more, you can be reasonably sure you need to lose weight.
If we were all physically active, and if our reason for eating was limited to satisfying hunger, obesity would be rare. The nearer we can get to these ideals the better. But, as we have seen, sophisticated people eat for social and other reasons too. This is least likely to cause obesity if we take physical exercise every day and if we include in our diet plenty of foods with limited energy content (such as lean meat and fish and green vegetables).
We can acquire these habits at any age but the ideal time is early childhood. Parents have a great responsibility in this regard. Overeating can be taught, merely by example, and infantile obesity is now amazingly common. Professor Anderson recently studied one-year-old babies in Worcestershire: one in six was obese and a quarter more were somewhat overweight. The indulgent parent whose child travels to school by car, door to door, is laying the seeds of later obesity and all of its complications.
Spending energy is not difficult. Active sport is one possibility, perhaps the most enjoyable. To get rid of surplus food energy it is necessary to take some exercise daily, or at least several times a week.

Anaphen Hardcore

Friday, November 6th, 2009

1. Don’t get fatigued; keep regular hours.
2. Never allow yourself to get too hungry; do not skip meals.
3. Keep low-calorie, low-fat foods on hand and within easy reach.
4. Take a snack pack to work to ease temptation at break time, or eat on the way home so you don’t arrive starving.
5. If you are tempted to buy a high-calorie food at the supermarket, carry home a five-pound bag of sugar instead.
6. Always start your meal with a low-calorie, high-volume food such as a clear soup, or fruit, or a vegetable salad.
7. Never go to a party hungry; be like Scarlett O’Hara and eat something first.
8. Never sit near the snack table at a party.
9. Offer to bring a low-fat appetizer to a party and be your own best customer.
10. Decide which treats are really important to you, then plan for the times you will allow yourself to eat them.
11. Plan gatherings around activities other than food, such as board games or yard games.
12. Measure foods, especially added-fat and protein foods, for appropriate portion sizes.
13. Use a smaller plate.
14. Put on your plate the amount you usually would eat, then remove half and store it for another meal.
15. Share your serving with another person.
16. Never eat alone.
17. Preplan and schedule meals and snacks so you are never so hungry that you lose control.
18. Take a nap when you crave a snack.
19. Preplan an enjoyable activity for times when you have difficulty controlling your eating.
20. Drink a glass of water before eating anything.
21. Keep low-calorie foods on hand and visible; hide or throw out] high-calorie foods.
22. Eat only when you are truly hungry.
23. Keep a food diary.
24. Ask yourself if you really want the food.
25. Set a timer for 20 minutes any time you get the urge to eat. In that time, ask yourself: Do I really want to eat? What do I want to eat? How much shall I take? In this way, even if you decide to eat something, you have given yourself a chance to manage your eating instead of letting it control you.
26 Eat only at scheduled times.
27. Keep foods on hand that require preparation – no convenience foods.
28. Stop eating when you are full.
29. Take at least 20 minutes for each meal; set a timer if you need to.
30. Chew your food thoroughly.
31. Eat foods high in fiber; they require more chewing and they fill your stomach.
32. Put your utensils down between bites; don’t pick them up until you have swallowed the previous bite.
33. Cut your food in smaller pieces.
34. Fill your plate at the stove; do not keep extra food on the table.
35. Put leftovers in the refrigerator immediately after serving.
36. Leave the table immediately after finishing a meal: Do not sit in front of the TV; plan an activity to keep you busy.
37. Buy a calorie book.
38. Find a satisfying low-calorie food to substitute for high-calorie foods.
39. Read labels for fat, chemicals, and calorie content; pay attention to serving sizes.
40. Avoid purchasing tempting foods too often; plan for the times when you will purchase them.
41. Use relaxation, visualization, and assertiveness techniques to help practice for success in handling difficult situations.
42. Make strong, positive statements about yourself and your goals.
43. Keep a journal of events that trigger your eating. Supply a plan of action to avoid each trigger.
44. Separate stress and other emotional issues from eating.
45. Find nonfood ways to reward yourself.
46. Ask people not to give you food as gifts.
47. Learn to say “no” gracefully and assertively, with no reference to your diet; you do not have to justify your actions. Practice saying “no” in front of the mirror.
48. Arrange your household activities so you do not have to go into the kitchen very often.
49. Limit your eating to a few designated eating areas that are free from other distractions.
50. Exercise during TV food and beverage commercials, or leave the room (but avoid the kitchen).
51. Avoid routes that take you past places that sell foods that tempt you.
52. Cook with a flavored toothpick in your mouth or chew gum.
53. Brush your teeth when you get the urge to eat at an inappropriate time.
54. Decide what you will eat before you enter a restaurant.
55. Do not engage in other activities, such as reading, driving, watching TV, and so on, while you are eating.
56. Take your diet one day at a time; make a fresh resolution each day to eat healthily.
57. Set objective, action-oriented goals, not just weight-loss goals.
58. Take up a hobby, listen to music, dance.
59. Take a class, preferably one that is in session during your most difficult time of the day.
60. Do some volunteer work.
61. Diet with a friend.
62. Always eat off a dish, not out of a package.
63. Find or create a “fat” picture or cartoon of yourself and a picture or cartoon of how you want to look. Display it where you will see it every day.
64. Always eat sitting down.
65. Fill an activities jar with slips of paper on which you’ve written your chores, errands, current dress or shirt size, household maintenance jobs, letters you should answer, pleasant future activities, favorite movie titles, CDs you want, music group names, hobbies, and so on. Reach into this jar for distraction instead of reaching for food.
66. Make a list of ten reasons why you want to reach your goal; keep it handy and look at it to reinforce your commitment to weight management.
67. Look at your planned activities for the week and preplan how you will handle each different eating situation.
68. Do not keep eating until you are “stuffed.”
69. Limit your intake of coffee, tea, alcohol, and diet beverages; they may stimulate the desire to eat.
70. Add more high-fiber, low-fat bulk to your meals.
71. Exercise regularly.
72. Do not shop for food before meals or when you are hungry or tired.
73. Eat a dill pickle.

Acomplia (Rimonabant) Zimulti

Wednesday, June 10th, 2009


Women usually lose satisfactorily on diets restricted to 1000 to 1500 kcal, whereas men lose satisfactorily on diets furnishing 1200 to 1800 kcal. Bed Patients, such as those with heart disease, are often placed on diets restricted to 800 to 1000 kcal, and sometimes less.
The daily food allowances for the 1000-, 1200-, and 1500-kcal diets are somewhat higher in protein. This is desirable, because it provides most people with a feeling of satisfaction. Also, it helps to correct the greater losses of muscle tissue that occur during reducing. No matter how carefully they are planned, diets that provide less than 2000 kcal daily may not meet the recommended allowances for iron, zinc, magnesium, and for vitamin E and folacin. This does not mean that nutritional deficiency will necessarily occur in the individual. It is not a problem except where a diet is to be used for several months. Then a multivitamin-mineral supplement may be prescribed.
The exchange lists are used for planning the daily food choices for low-calorie diets. Usually the food allowances are divided into three approximately equal meals. Skipping breakfast is not a good idea. Some people prefer to have a mid-afternoon or bedtime snack, and these may be included by saving some milk or fruit from the meal. Of course, tea or coffee without cream or sugar, and bouillon may also be used.
Meals on a low-calorie diet should be attractive and palatable. Herbs and spices may be used to lend variety to vegetables and meat preparation. Meats, fish, and poultry should be lean, and prepared by broiling, roasting, or stewing. Fresh fruits or canned unsweetened fruits are used. Vegetables may be used in salads for variety in texture and flavor, and add bulk to the diet. Low-calorie salad dressings are available commercially or may be prepared at home. Labels must be read to determine the fat and caloric equivalent. Mineral oil should never be used in salad dressings or other food preparation since the oil will reduce the absorption of fat-soluble vitamins.
Low-calorie diets do not include sweetened carbonated beverages, cakes, cookies, candy, fried foods, sweetened fruits, pastries, pies, potato chips, pretzels, puddings, and so on. Occasionally the physician may permit an alcoholic beverage in limited amounts in place of a bread exchange. Persons on low-calorie diets need to be especially conscious of the little extras often added to the diet, such as a teaspoon of butter, a tablespoon of cream, or a little gravy. Of course, even occasionally eating a piece of pie or cake will wreck the efforts that may have been made toward dieting all day!