Monday, February 1, 2010
Strengthen Your Core with the Braced Squat
Develop a powerful core with this improved squat
Performing endless abdominal crunches isn't the only -- or even the best -- way to sculpt a rock-solid core. Multimuscle exercises, such as the braced squat, build a stronger foundation for your body and more muscular legs.
The Benefit
The braced squat looks like a lower-body exercise, doesn't it? But the primary goal is to overload your core, says Cosgrove. The movement helps you develop a stronger midsection, which improves stability, performance, and strength. A strong core will pay off on the court or in the field.
How to Do It
1. With your feet shoulder-width apart, hold a 25-pound plate in front of your body at shoulder height with your arms outstretched.
2. Keeping your arms straight, squat as low as possible. Hold the position for 4 seconds.
3. Return to the starting position by pressing through your heels. Make sure that the only changes in your center of gravity come from the lowering and raising of your body, not any backward or forward movement. Aim for 1 to 2 sets of 10 to 12 slow reps, with 60 seconds of rest between sets.
Expert Tip
Work your arms by doing a curl at the top of each rep: Stand with arms outstretched and curl the plate toward your upper shoulders. Extend your arms as you lower your body.
Sprinting to Weight Loss
Want to lose weight in a hurry? Research shows that brief and intense (with rests in between) trumps dutiful and steady.
Gaining weight can do that to you: Michelle Falkenstein, a 45-year-old teacher and mother of three from Saskatchewan, felt discouraged, demoralized, and depressed. But she also had determination. Like millions of women, she had struggled with her weight and self-esteem much of her adult life. Then her doctor added high cholesterol to her list of woes. "That was it," she recalls. "I needed to change what I was doing."
Except that she was doing everything right. Falkenstein spent 45 minutes a day on cardio machines at her gym and another 30 or 40 minutes lifting weights. She was dieting, but her weight wouldn't budge. To cut down on gym trips, she bought an elliptical trainer. She had no idea how much time she would save.
Falkenstein's elliptical machine was programmed with workouts from the book Ready, Set, Go!, by Phil Campbell, which promised quick weight loss. Falkenstein decided to forgo her usual steady, moderate gait and try the 20-minute fast-paced workouts, which included eight 30-second intervals—full-speed efforts—followed by slower-paced breaks for recovery. (Most exercise machines offer some version of an interval workout.) She did it three days a week, along with lifting heavier weights—choosing amounts she could heft no more than 12 times. Six weeks and one dress size later, Falkenstein was beaming. "My clothes fit and my cholesterol is normal," she says. "And I feel a lot better about myself."
Speed Works
While most experts keep telling us we need to exercise longer if we want to lose weight—we're supposed to exercise 60 to 90 minutes a day just to maintain weight loss—a fast-growing body of research indicates that intensity, not duration, is really the missing piece in our fitness puzzle:
* Last December, Canadian researchers reported that just two weeks of interval training boosted women's ability to burn fat during exercise by 36 percent.
* Levels of human growth hormone—which assists in building muscle and eliminating fat—skyrocketed 530 percent in subjects after just 30 seconds of sprinting as fast as they could on a stationary bike, according to a British study.
* Australian fitness researchers had 18 women perform 20 minutes of interval training on a stationary bike—eight-second sprints followed by 12 seconds of recovery throughout the workout, three days a week. The women lost an average of five and a half pounds over 15 weeks without dieting, while a similar group performing 40 minutes of moderate cycling three days a week actually gained a pound of fat over the same period. Two of the heavier women who did intervals dropped 18 pounds.
What's more, short, intense workouts also get you fitter in less time. In a side-by-side comparison, researchers at McMaster University in Ontario measured fitness gains in eight interval exercisers—20- to 30-minute cycling workouts that included four to six 30-second sprints—against eight volunteers who pedaled at a lower intensity for 90 to 120 minutes. After two weeks, the interval group was every bit as fit as those who worked out three to four times as long.
One reason intervals are effective is that they target more of your muscle, says Canadian study author Martin Gibala, PhD, associate professor of kinesiology at McMaster University. The average exerciser uses a lot of slow-twitch (endurance) muscle fibers and way too few fast-twitch (speed and power) fibers. Working more fast-twitch fibers not only gives you firm, shapely muscle tone but also fast-tracks your fitness gains. "Your body thinks, 'Whoa! That was hard work,' and it responds by increasing your ability to use oxygen and burn fat," Gibala says.
Few among us can squeeze in the recommended amount of exercise—at least 30 minutes most days of the week. So here's a comparison any overscheduled woman could love: Do a 30-minute walk at a steady, moderate pace, and you'll shed 112 calories. But mix in eight 30-second speed-walking sprints, and you'll burn 165 calories. After an interval session, your metabolism can stay elevated for a full day, and you'll burn two to three times the calories you could expect from lower-intensity exercise.
You'll feel younger, as well. Fast-twitch fibers are the first to go with age, largely because neurons stop communicating with them. "Our research finds that you can increase neuron firing rates after just one week of training," says Christopher Knight, PhD, a neuromuscular researcher at the University of Delaware in Newark.
With more muscles buzzing at attention, you have more energy for life, says Melanie Buchholz, 42-year-old mother of three from Jackson, Tennessee, who started interval training five years ago. Yes, she shrank from a size 12 to a 6, but she gets more pleasure from the vigor she gained: "Friends talk about how tired they are. This workout gives me great energy. And I sleep very soundly."
Walk (or Run) This Way
Though interval workouts sound daunting, anyone can do them, says Phil Campbell, the creator of the Sprint 8 interval program. "You don't have to run full speed," he says. "You don't even need to run. You can bike, swim, elliptical train, even power walk." What's important is that during the interval, you push yourself hard enough that you can't maintain the effort longer than 30 seconds.
How It Works
Warm up for two to three minutes. Start your first 30-second interval. If you don't want to run, simply increase the incline on the treadmill 3 to 6 percent and speed up enough to feel that you're working hard. Let the 1-to-10 exertion scale (10 being all-out) be your guide. The effort should feel like an 8 (for the first few sprints) to 10 (for the final ones). After 30 seconds, recover at a casual walking pace for one and a half to two minutes, and then do it again for a total of eight intervals. Wrap up with a two- to three-minute cooldown. The workout will take 20 to 25 minutes.
Other tips
* Your body needs time to adapt to the rigors of intervals. If you've been very sedentary, ease into the intensity by brisk-walking the intervals to start. For those unused to a fast pace, do just two moderate sprints the first time.
* Allow a day of rest between interval workouts to give your body time off to recover and rebuild.
* As with any exercise program, see your doctor before starting.
Keeping Intervals Interesting
Because even the shortest workouts can become a bore, you'll appreciate how easy it is to vary intervals. These two suggestions are each less than 25 minutes including warm-up and cooldown. Again, base your intensity on a 1-to-10 scale, with 10 being tail-on-fire intense.
Three-two-one
* Three minutes: Warm up at an easy (3) to moderate pace (6).
* Three minutes: Boost intensity (7).
* Two minutes: Push a little harder (8).
* One minute: Keep increasing your effort, and finish the last ten to 15 seconds as hard as you can go (10).
* Six minutes: Recover (4 to 5).
* Repeat the three-two-one interval.
* Two minutes: Cool down (4).
On-off
* Five minutes: Warm up at an easy to moderate effort (5 to 6).
* Two minutes: Increase your intensity to just shy of full-on effort (9).
* Two minutes: Recover (5 to 6).
* Repeat the on-off interval four times.
* Three minutes: Cool down (4).
By Selene Yeager
Thursday, January 28, 2010
By Mehmet Oz, MD
O, The Oprah Magazine | January 18, 2010
Oprah's resident MD shares his most effective tips for reducing stress.
1. TAKE MORE RESTROOM BREAKS
There's a reason it's called the restroom: It's the one place—at work or at home—where no one will bother you. If you're overwhelmed, steal away for a five-minute meditation break. Inhale deeply into your belly and try to focus on your breathing. You'll emerge calmer, and maybe even more productive. Research shows that meditation can improve your ability to concentrate.
2. SHOW UP FIVE MINUTES EARLY
Everyone knows the feeling: You're running late, stuck in traffic, glancing at your watch every 30 seconds in frustration. Give yourself extra time to get wherever you need to go. Being an early bird will kill stress by giving you more control over your day and your commitments.
3. CHANGE YOUR STRESS EATING
The best stress-quashing foods are made by Mother Nature, not Baskin-Robbins. Berries are naturally rich in vitamin C, which helps fight increased levels of cortisol, a stress hormone. A handful of pistachios can lower your blood pressure, which means less of a spike when you get that next rush of adrenaline.
4. AND QUIT STRESS DRINKING
Yes, a few cocktails can relax you, but alcohol also prevents your brain from entering stages of deep sleep. And sleep and stress are bound together: Chronic stress can keep you up at night, and a lack of sleep can also lead to further stress. Limit yourself to no more than one drink a night.
5. GET YOUR HEART PUMPING
Stress makes your body spew out two hormones: cortisol and adrenaline. These chemicals put your body into fight-or-flight mode, ratcheting up your energy level and causing your heart to pound and your muscles to tense. Exercise gives you an outlet to release some of that tension. A good workout also increases your levels of "feel-good" chemicals called endorphins.
6. MAKE IT A COMEDY NIGHT
Researchers say that merely anticipating a laugh can jump-start healthy changes in the body by reducing levels of stress hormones, which have been linked to conditions like obesity, heart disease, and memory impairment, to name just a few.
7. ENJOY THE COMPANY OF FRIENDS
Socializing releases oxytocin, a chemical that can help combat stress hormones and lower your blood pressure. Whether it's spending time with dog lovers, book club buddies, or siblings—whatever group you like—just knowing you're not alone can go a long way toward coping with stress.
Monday, January 18, 2010
Hungry after some late night clubbing? Healthier guilty pleasure at IHOP!
Guilty Pleasure at IHOP
Stuffed French Toast
560 calories
8 g saturated fat
315 mg sodium
The stuffing? Sweet cream cheese. The toast? Cinnamon raisin. Top it with strawberry and a small shot of whipped cream. One caveat: Don't make it a "combo." The eggs, hash browns, and bacon will ratchet it up to 1,200 calories.
Snack Size Fruit & Walnut Salad
210 calories
8 g fat (1.5 g saturated)
25 g sugars
This thing make a pretty stellar dessert on the fly. It comes with apple slices and grapes, low-fat yogurt, and candied walnuts for a great mix of protein, fat, and fiber.
Guilty Pleasure at Jack in the Box
Grilled Chicken Strips (4) with Zesty Marinara Sauce
195 calories
2 g fat (0.5 g saturated)
900 mg sodium
This nonfried finger food isn't on the sides menu, but order it anyway to avoid a glut of trans fat. These chicken strips are loaded with 37 grams of protein, so your belly will stay full long after you stop eating. That's a claim French fries can't make.
What Are the Symptoms of Male Breast Cancer?
From Dr. Martee L. Hensley:
Breast cancer is rare in men — about 2,000 cases of male breast cancer are diagnosed in the United States annually. Because this cancer is so rare, screening all men with mammograms (special X-rays of the breast) is not recommended. However, men can still do a physical exam to try to detect lumps. It's actually easier for men to find small breast lumps this way because they have much less breast tissue than women. These breast cancer–related lumps are generally quite firm and might be difficult to move (they may feel "fixed" to the skin or to the muscle and other tissue beneath them). If the cancer is more advanced, the skin on top of the lump may appear red or irritated. Generally, a breast cancer lump is not painful.
If you have found a new lump in your breast, a physician should examine you to determine whether the lump is suspicious. Your doctor will need to know whether you have a family history of cancer on either your mother's or your father's side, and whether you have siblings or other blood relatives who have cancer. He or she will also want to know whether you have had significant exposure to radiation in the past, and whether you take medicines, such as estrogens or antiandrogens, that can affect male hormone levels. If you are found to have a suspicious lump, your doctor may order a mammogram, a breast sonogram, and possibly a biopsy to determine whether the lump is malignant (cancerous).
8 Ways To Cut Carbs
Your guide to getting (and staying) in the fat–burning zone
More of us would become citizens of Low-Carb Nation if it weren't for the daunting loyalty oath. After all, studies show that men who eat less than 100 grams of carbohydrates a day lose four more pounds of fat per month than guys with higher intakes. But renouncing allegiance to such potentates as bagels, pasta, and potatoes can be tough.
Dr. Agatston told us how to make cauliflower taste like mashed potatoes. Other nutrition experts gave us tricks for replacing white flour, pasta, and potatoes with lower-carb alternatives that taste nearly identical. The result: 12 tasty carbohydrate substitutions that are so good, you'll wonder why you weren't eating them in the first place.
Pizza
Substitute: Portobello mushrooms for pizza crust
Cut the gills out of the inside of the mushroom, says Ruben, "then place the mushroom on an oiled cookie sheet and bake for 5 to 10 minutes so it dries out slightly." Add tomato sauce, mozzarella, and pepperoni or other toppings and broil until the cheese begins to melt.
Carbs Eliminated: About 20 g per slice
The Taste: "Like pizza, but moister. Give me a fork!"
Hash Browns
Substitute: Squash for potatoes
Summer squash (the football-shaped yellow kind) tastes similar to potatoes when cooked—but has just a fraction of the carbs. Grate the squash, mix in an egg as binder, make patties, and fry them in olive oil.
Carbs Eliminated: About 15 grams (g) per hash-brown patty
The Taste: "Not as firm and crispy as regular hash browns, but the potato flavor is there."
Mash Potatoes
Substitute: Cauliflower for potatoes
One of Dr. Agatston's favorites: Steam some fresh or frozen cauliflower in the microwave. Then spray the cauliflower with butter substitute, add a little nonfat half-and-half substitute, and puree in a food processor or blender.
Carbs Eliminated: 30 g per cup
The Taste: "After a couple of bites, you forget it's not potatoes."
Lasagna
Substitute: Zucchini slices for noodles
Slice four to five medium-size zukes lengthwise into three-quarter-inch-thick strips, instructs Lise Battaglia, a New Jersey chef whose past clients include Jon Bon Jovi. Sprinkle Italian seasoning on the strips, place them in a single layer on a nonstick cookie sheet, and bake at 425 degrees F for 20 minutes. You want them firm, not crisp. "Then simply make the lasagna as you normally would, replacing lasagna noodles with the baked zucchini," she says.
Carbs Eliminated: 36 g per serving
The Taste: "Delicious. The zucchini provides texture that you don't get from noodles alone."
Spaghetti
Substitute: Spaghetti squash for spaghetti
A cooked spaghetti squash is like Mother Nature's automatic spaghetti maker—the flesh becomes noodle like strands. "All you have to do is cut the squash in half and remove the seeds. Then place each half—cut side down—on a plate with a quarter cup of water," says Elizabeth Perreault, a chef at Colorado's Culinary School of the Rockies. Nuke the squash for 10 minutes or until it's soft to the touch. Let it cool, then scrape out the "spaghetti" strands and top with pasta sauce and cheese.
Carbs Eliminated: 30 g per cup
The Taste: "Great. Spaghetti squash has exactly the same consistency as real pasta."
Pancakes
Substitute: Oatmeal and cottage cheese for pancake mix
Here's a can't-fail recipe from The South Beach Diet. Mix together half a cup of old-fashioned oatmeal, a quarter cup of low-fat cottage cheese, two eggs, and a dash each of vanilla extract, cinnamon, and nutmeg. Process in a blender until smooth. Cook the mixture like a regular pancake.
Carbs Eliminated: 45 g per pancake
The Taste: "With syrup, you could never tell the difference."
Macaroni and Cheese
Substitute: Diced vegetables for macaroni
Even instant mac and cheese can go lower-carb; use only half the pasta in the box and bulk it up with a couple of cups of frozen mixed vegetables, says Sandra Woodruff, R.D., coauthor of The Good Carb Cookbook.
Carbs Eliminated: 13 g per cup
The Taste: "I hate broccoli, but I wouldn't mind eating this."
Sandwiches
Substitute: Napa or Chinese cabbage for bread
Slap your turkey and Swiss onto a leaf of cabbage and roll it up. "I've made some great-tasting BLTs using cabbage instead of bread," Battaglia says. Dip the roll in low-fat mayonnaise or mustard.
Carbs Eliminated: 29 g per sandwich
The Taste: "Better than eating plain cold cuts."
Thursday, January 14, 2010
6 Essential Flat-Belly Foods
Quinoa
Per ¼ cup:
170 calories
2.5 g fat
7 g protein
3 g fiberFor starters, anytime you choose a whole-grain product over one made from nutrient-stripped white flour, you wage war against belly fat. Penn State researchers found that dieters who ate whole-grains lost twice as much belly fat as those who stuck to white-flour products—even though they'd consumed the same number of calories. What's more, quinoa contains twice the belly-filling protein as regular cereal grains, fewer glucose-raising carbohydrates, and even a handful of healthy fats. So start your day off with a cup of cooked quinoa combined with a ½ cup of milk and ½ cup of blueberries—microwave for 60 seconds, and you have a delicious (and slimming) alternative to your traditional oatmeal. Bob's Red Mill Organic Quinoa won "Best Grain" in Men's Health's Best Foods Awards 2009.
- Green Tea:
0 calories
Catechins, the powerful antioxidants found in green tea, are known to increase metabolism. A study by Japanese researchers found that participants who consumed 690 milligrams of catechins from green tea daily had significantly lower body mass indexes and smaller waist measurements than those in a control group. It's safe to say that green tea is one of the best beverages for your health—a stark contrast to any of these 20 unhealthiest drinks in America. Avoid those belt-buckling drinks at all costs.
- Kefir:
Per cup:
174 calories
2 g fat
14 g protein
3 g fiberThink of kefir as drinkable yogurt, or an extra-thick, protein-packed smoothie. In either case, this delicious dairy product is a belly-blasting essential. Beyond the satiety-inducing protein, the probiotics in kefir may also speed weight loss. British scientists found that these active organisms boosted the breakdown of fat molecules in mice, preventing the rodents from gaining weight. The researchers still need to prove the finding in humans, but there's no danger in downing probiotic-packed products. We like Lifeway Lowfat Blueberry Kefir - it contains L. casei, the same probiotic used in the study.
- Avocado:
Per avocado:
322 calories
29 g fat (4 g saturated, 20 g monounsaturated)
13 g fiber
4 g proteinNever fear this full-fat Mediterranean-diet staple: It's teeming with healthy monounsaturated fats (also found in olive oil), which have been linked to lowered LDL cholesterol levels and weight loss. In fact, a recent longitudinal study published in The New England Journal of Medicine found that the healthy-fat Mediterranean diet was more effective than a diet that avoided fats altogether - so go ahead and indulge!
- Eggs:
Per 1 large scrambled egg:
102 calories
7 g fat (2 g saturated)
7 g proteinA British study found that people who increased the percentage of protein-based calories in their diet burned 71 more calories a day (that's 7.4 pounds a year!). Jumpstart your metabolism as soon as you wake up with a protein-rich breakfast of scrambled eggs.
- Grapefruit:
Per grapefruit:
104 calories
4 g fiber
2 g proteinA grapefruit a day in addition to your regular meals can speed weight loss. The fruit's acidity slows digestion, meaning it takes longer to move through your system, and you'll end up feeling fuller, and more satisfied, for longer. And the vitamin C-packed grapefruit works to lower cholesterol and decrease risk of stroke, heart disease, and some types of cancer.
9 Foods That Can Fool You
There are dozens of foods we fool ourselves into thinking are healthful when, in truth, they do nothing but pad our hips and arteries. Here are nine of the worst offenders on your grocery store shelves.
- Yogurt. It starts out as good stuff. Fat aside, there's the calcium and protein you find in all milk products, along with probiotics, which make it easier to digest for those with lactose issues. The only problem is, straight yogurt can be pretty bitter, so manufacturers load the stuff with sugar to make it more palatable and masquerade those carbs as fruit. Have a look at most flavored yogurt, and you'll find the second ingredient to be sugar or high fructose corn syrup.
Solution: Buy plain yogurt and flavor it yourself.
- Wheat Bread. If you're reading this, you probably know enough about nutrition to understand that whole-grain wheat is better for you than refined wheat. By keeping the bran and germ, you maintain the naturally occurring nutrients and fiber.
But for some reason, manufacturers constantly come up with new chicanery to lead you back to the refined stuff. One of their latest tricks is to refer to refined flour as "wheat flour" because, obviously, it's made of wheat. But just because it's wheat-based doesn't mean it's not refined. The distracted shopper can mistake this label for "whole wheat flour" and throw it in his cart. Another loaf of cruddy, refined, fiberless bread has a new home.
Solution: Slow down when you read the label. That word "whole" is an important one.
- Chicken. Just because you made the switch from red meat doesn't mean you're in the clear. If you opt for dark meat—the wings, thighs, and legs—you're losing protein and gaining fat. Three ounces of raw chicken breast, meat only, is 93 calories, 19.5 grams of protein, and 1.2 grams of fat. Three ounces of dark meat, meat only, is 105 calories, 18 grams of protein, and 3.6 grams of fat. It doesn't seem like much, but it adds up.
Solution: Go for the breast, and while you're at it, ditch the skin. It's nothing but fat.
- Frozen or canned fruit. Any food swimming in juice or "light syrup" isn't going to work in your favor on the scale. Furthermore, most canned fruit is peeled, meaning you're being robbed of a valuable source of fiber.
Frozen fruit is a little trickier. While freezing preserves the fruit itself, adding sugar during the freezing process preserves color and taste; so many store-bought frozen fruits add it in.
Solution: Read that ingredients list! You want it to say fruit, water—and that's it.
- Canned veggies. "What?" you declare. "There's light syrup in canned string beans, too?" No, actually, they add salt to preserve this produce. A half-cup serving of canned string beans has approximately 300 to 400 milligrams of sodium.
Solution: Many companies offer "no salt added" options. If you can't find one to your liking, go frozen instead—no salt (or light syrup).
- Peanut butter. Squish up peanuts, maybe add a little salt. How hard is it to make that taste good?
Apparently, it's so incredibly difficult that many companies feel compelled to add sugar or high fructose corn syrup into the mix. Why? I do not know. Some manufacturers, such as Skippy®, are up front enough to admit this and call their product "Peanut Butter Spread," but many others still refer to their sugary concoction as good old "peanut butter."
Solution: Read the label. (There's a theme emerging here.) Considering real peanut butter has one ingredient, two ingredients max, it shouldn't be too hard to figure it out.
- Juice. It's important to remember that it's never going to be as healthy as whole fruit. And if you're trying to lose weight, it's a flat-out bad idea. First off, it's been stripped of fiber, so you absorb it faster, which makes it more likely to induce blood-sugar spikes. Secondly, you consume it faster and it's less filling, so you're more likely to drink more.
Solution: If you must buy it, go fresh squeezed, but you're usually better off just skipping it entirely.
- Canned soup. As is also the case with canned veggies, you're entering a sodium minefield. Half a cup of Campbell's® Chicken Noodle Soup has 890 milligrams of sodium. That's 37 percent of the recommended daily allowance (RDA)*—and who eats half a cup?
Solution: Read those labels carefully. Most companies make low-sodium versions.
Wednesday, August 12, 2009
Thursday, October 23, 2008
Daily Inspiration
—Toni Morrison
Wednesday, October 15, 2008
Daily Inspiration
—Alva Myrdal
Monday, October 13, 2008
Seven Steps to Permanent Weight Loss
Of course you want to lose weight-that's why you are reading this-but in order to make a life plan you can stick with, you must be ready-truly ready-to make the commitment. Losing weight will take some time and effort, and it will require you to make some sacrifices. (If it were easy, everyone would be thin!) The first step is to make sure you're ready to get started.
Step 2. Set Goals
The next step on your weight-loss journey is to decide what kind of weight loss makes sense for you. Weigh in, assess your eating habits and make a game plan. That will include long-term goals and more immediate goals too.
Step 3. Track Yourself
Self-awareness is self-motivation: by keeping track of your behavior, you motivate yourself to change because you become more accountable. Track yourself with a food diary and exercise log-some of the most powerful tools for managing your weight.
Step 4. Eat Mindfully
Healthy eating means getting a variety of foods in moderation-not making any food forbidden, but not going overboard on those rich foods that were once special-occasion indulgences. Eat mindfully by knowing the foods that make weight loss easier, and understanding key healthy-eating principles.
Step 5. Commit to Move More
Exercise makes weight loss much easier-but more important, people who move more are more likely to keep the pounds off. No matter where you're at now, you can become "an exercise person."
Step 6. Get Support
Losing weight is challenging-we can't expect to do it alone. As you make your way through losing weight, you'll need to cultivate a network of friends, family, co-workers, professionals and like-minded dieters.
Step 7. Have a Long-Term Plan
As you reach your weight-loss goals, you're ready for the final step: creating a long-term strategy that will help your successes stick for good.
Starting Your Food Diary
Start by writing down everything you eat and drink today. A few ground rules:
Keep it handy. Take your food diary with you everywhere, so it's always at the ready whenever an eating opportunity presents itself (say, that sliver of cake at a surprise office birthday celebration). For convenience, you can also use a small notepad to write down what you eat, then enter the list in your diary later.
Write it right after you bite it. That way, you won't forget anything, especially quantities. Don't forget condiments, like that pat of butter on your green beans. Be sure to include those "incidental" nibbles that are notoriously easy to overlook — like that last quarter of a grilled-cheese sandwich you polished off when your child left it on her plate, or that mini candy bar from the jar on your co-worker's desk.
Be specific. Record the type and amount of food in as much detail as possible, especially portion sizes; list "10 crackers," rather than "a handful," or "2 cups popcorn" rather than "small bowl."
Record calories. Look up the calorie value of the foods and drinks you've had today, making sure to adjust for the portion size. For example, if that portion of ham in your sandwich at lunch was larger than the 1-ounce-slice serving listed, make sure to adjust the calories accordingly. If you can't find a food you've eaten on the list, check food labels or other standard calorie-counting guides.
It's better to add up the calories as you go, rather than waiting until later; that way you'll have a running tally of what you've eaten. But if you don't have time to do the math each time, don't sweat it. Do the best you can, and add up the numbers at the end of the day.
Do I Have to Write Everything Down?
There's no denying that keeping a food diary takes time, especially in the beginning as you learn the ropes. But there's also no denying that it really works. Simply put, studies show that people who use food diaries tend to lose more weight and keep it off longer than those who don't. Food diaries are so important, we consider them essential. You'll see why in just a day or two.
If you're feeling overwhelmed at the idea of a food diary, you're probably someone who will benefit the most from this kind of approach. It might be the first time that you've stepped back and really paid attention to your daily eating behavior, and you might be amazed at what it shows you about yourself.
Keep in mind that like all habits, recording in your food diary will get easier over time, as it becomes instinctive. You'll notice you eat many of the same foods from day to day, so you won't have to look up their calories every time. (Your previous days' diary entries will serve as a handy reference for calorie counts too.) You'll quickly memorize the calorie counts in your staples — about 70 in half an English muffin, 140 if you eat the whole thing, 35 more if you spread on a pat of butter.
Courtesy of EatingWell.com
Tuesday, September 30, 2008
Oven-Fried Zucchini Sticks
Makes 4 servings
Ingredients
Canola oil cooking spray½ cup whole-wheat flour½ cup all-purpose flour2 tablespoons cornmeal1 teaspoon salt½ teaspoon freshly ground pepper1 ½ pounds zucchini (about 3 medium), cut into ½-by-3-inch sticks2 large egg whites, lightly beaten
Oven-Fried Zucchini Sticks Ingredients Cont.
Instructions
Oven-Fried Zucchini Sticks Instructions Cont.
Oven-Fried Zucchini Sticks Nutrition Information
Per serving: 108 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 22 g carbohydrate; 6 g protein; 4 g fiber; 427 mg sodium; 524 mg potassium. Nutrition bonus: Vitamin C (48% daily value), Potassium (15% dv).1 1/2 Carbohydrate ServingExchanges: 1 starch, 1 1/2 vegetable
The EatingWell Tuna Melt
Ingredients
4 slices whole-wheat bread2 6-ounce cans chunk light tuna (see Ingredient note), drained1 medium shallot, minced (2 tablespoons)2 tablespoons reduced-fat mayonnaise1 tablespoon lemon juice1 tablespoon minced flat-leaf parsley⅛ teaspoon saltDash of hot sauce, such as TabascoFreshly ground pepper to taste2 tomatoes, sliced½ cup shredded sharp Cheddar cheese
The EatingWell Tuna Melt Ingredients Cont.
The EatingWell Tuna Melt Instructions
1. Preheat the broiler.2. Toast bread in a toaster.3. Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl. Spread 1/4 cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes. Serve immediately.
The EatingWell Tuna Melt Instructions Cont.
The EatingWell Tuna Melt Tips
Ingredient Note: Canned white tuna comes from the large albacore and can be high in mercury content. Chunk light, on the other hand, which comes from smaller fish, skipjack or yellowfin, is best for health-conscious eaters. According to a recent study, canned white tuna samples averaged about 315 percent more mercury than chunk light tuna samples.
The EatingWell Tuna Melt Tips Cont.
The EatingWell Tuna Melt Nutrition Information
Per serving: 264 calories; 7 g fat (3 g sat, 1 g mono); 68 mg cholesterol; 19 g carbohydrate; 31 g protein; 3 g fiber; 403 mg sodium; 274 mg potassium.Nutrition bonus: Vitamin A & Vitamin C (20% daily value).1 Carbohydrate ServingExchanges: 1 starch, 1/2 vegetable, 3 very lean meat, 1/2 high-fat meat