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hCGTreatments / Diet Doc hCG Diet Plan Now Offers Personalized …

hCGTreatments / Diet Doc hCG Diet Plan now offers each person a personalized doctor-designed diet while on the hCG diet.

Miami, FL (PRWEB) June 13, 2012

hCGTreatments / Diet Doc hCG Diet Plan now offers each person a personalized doctor-designed diet while on the hCG diet. hCGTreatments is a doctor designed diet that shaves up to 30 pounds of abnormal fat per month on average. This is done when the doctor considers the health history of each person, based on age, gender, health history and lifestyle preferences. Tailoring a diet plan for each person is what makes the diet plan promote rapid weight loss when certain clinical and nutritional principles are incorporated into the diet reports Julie Wright, president of Diet Doc.

Consuming organic, natural food, fruit and vegetables are offered, which is the same as what is found in the Paleo diet, Eat to Live diet, Dr. Oz diet, Vegan diet and any diet that promotes healthy eating and living. The best diet are those that recommend healthy, organic eating and mild exercise, such as walking daily. This often doesn’t work for people due to hunger and/or fatigue report Wright. This is where Diet Doc leads the pack with offering prescription medication that is safe, without causing jitters or side effects reports Wright.

Diet Doc offers a weight loss diet that offers custom made weight loss pills, weight loss food and individualized weight loss plan that promotes extreme weight loss that is safe reports Wright.

During a recent survey of over 29,000 prior Diet Doc patients, they reported, that hCGTreatments / Diet Doc Diet hCG Diet Plan is the best diet they have ever went on with long lasting results. This is due to the unusual personalization of the hCG diet along with using custom made doctor designed medications, weight loss food and weight loss pills that help promote rapid, safe weight loss reports Wright.

For the original version on PRWeb visit: http://www.prweb.com/releases/prweb2012/6/prweb9600511.htm

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Healthy Hollywood: Try It On Tuesday – Ali Landry’s Post-Baby Diet …

First Published: June 12, 2012 5:58 PM EDT Credit: Getty Premium

NEW YORK, N.Y. — Caption Ali Landry attends the 2012 New York Baby Show at Pier 92 on May 19, 2012Just like most new moms, actress Ali Landry had to work hard to get her pre-baby shape back.

To get on the right track, the actress uses the home delivery food plan, Chefs Diet.

“I did not start working out for two years after Estela was born so the only reason I was able to get my baby weight [off] was because of Chefs Diet’s wonderful meal plan,” reveals Ali, who also has an 8 month old son.

The Chefs Diet is an easy, breezy way to lose weight.

Kevin Costner, Jennifer Garner, and Steven Tyler are also fans of this eating plan.

“Chefs Diet was founded on the belief that a diet plan should always be healthy, delicious and convenient,” reveals Misha Podlog, president of Chefs Diet.

Customers can choose from various programs, including their premium menu, a vegetarian menu, a diabetic menu and a kids menu. All of the menus offer three balanced meals and two snacks daily.

“No shopping, no cooking and no more calorie counting,” adds Misha.

Plus, the best news is that Chefs Diet is not too expensive. The plan costs between $42 to $45 a day.

“All of the menus offer delicious food options such as pecan pancakes with Vermont maple syrup and grilled Canadian bacon, grilled rack of baby lamb with ratatouille parmesan and mint jelly and baked “deep dish” apple cinnamon cobbler,” reveals Misha.

The Chefs Diets calorie intake ranges between 1300 – 1500 calories a day. The average client loses 8 to 10 pounds during the first month and 6 to 8 pounds per month thereafter.

“Many clients report higher levels of energy and a significant decrease in hunger and fatigue within the first five days,” adds Misha.

Plus, this program teaches folks portion control.

“By seeing the foods groups and portions on a daily basis, you will know how to prepare your meals just by using the eyeball method,” she said.

If you’re motivated to try Chefs Diet, check out www.chefsdiet.com.

— Terri MacLeod

Copyright 2012 by NBC Universal, Inc. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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Pistachio nuts serve as major stress relievers

A Pennsylvania State University study published online this month in Hypertension, an American Heart Association Journal, reveals that including pistachios in a healthy diet may positively reduce the body’s response to the stresses of everyday life.

Adults with elevated cholesterol were enrolled in a randomized, controlled clinical trial comparing diets containing pistachios to a low fat diet. The results show that a healthy diet supplemented with pistachios helps decrease systolic blood pressure, peripheral vascular resistance and heart rate during acute stress. Cardiovascular responses were measured while participants engaged in a challenging mental arithmetic test and again as they immersed their foot in cold water.

The study conducted at Pennsylvania State University by Drs. Sheila G. West and Penny M. Kris-Etherton and colleagues examined how diets containing pistachios (one-and-a-half and three ounces per day) versus a low-fat diet without pistachios, affect responses to stress on subjects with elevated LDL cholesterol, but normal blood pressure. This study is the first to show that including both salted and unsalted pistachios in a healthy diet helps reduce blood pressure and lessen the vascular load on the heart.

The people in the study were healthy, non-smoking men and women with elevated LDL cholesterol (commonly regarded as bad cholesterol) but normal blood pressure. All of the meals were provided and calorie levels were customized to maintain body weight. Pistachios were substituted for other foods in the diet to prevent weight gain. Participants followed three different diets – one low fat diet (25 percent fat ) without pistachios, and two with different levels of pistachios (approximately 1.5 oz or 10 percent of calories from pistachios and 3.0 oz or (20 percent of calories from pistachios). The pistachio diets contained higher amounts of potassium, healthy fats and protein. All diets were rich in fruit, vegetables, lean meats, and whole grains, consistent with current food-based dietary recommendations. Participant demographics and the diet design have been published previously.(2)

“Daily events, such as work stress, a tight deadline, or public speaking can increase blood pressure, and we know that we can’t avoid all of the stressors in our lives. These results are significant because they show that physiological responses to stress are affected by the foods we eat,” stated Sheila West, Ph.D., Associate Professor of Biobehavioral Health and the study’s lead author. Dr. West continues, “These changes in blood pressure occurred even though self-reported mood, anxiety, and tension were not changed.”

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Losing it on their own: Rachael Kosobucki

Rachael Kosobucki doesn’t need a scale to measure her weight-loss success. Her 7-year-old son is a much better gauge.

“The neatest thing is, he’s been able to give me hugs around my waist,” says Rachael, 33, a married mother of two from Kansas City, Mo. “He’s like, ‘Mommy, I can touch my fingers together now!’ Last week, he said, ‘Mommy, I can grab my wrists!’ That feels really good. Really good.”

Although Rachael says she’s always been pretty comfortable in her own skin — even when she weighed 240 pounds — she never knew true comfort until she started eating right and working out.

Displeased by swimsuit photos she and best friend Tammy took on their cruise to the Bahamas last summer, Rachael made a commitment to lose weight in January of this year. Since then she has dropped 40 pounds and gained a new lust for life.

“I feel like a million dollars,” she says. “There’s really no other way to explain it. I have so much energy. I love it.”

Rachael, who’s 5 feet, 4 inches tall, says she’s been “a big girl” throughout her life. As a kid, she faced ridicule from classmates because of her size. Still, she loved her food, and exercise “was never really in my vocabulary.”

She didn’t think of her weight as a problem that needed to be solved…until she and Tammy took a look at those vacation pictures.

“I don’t know what image I’ve had in my head of how I look,” Rachael says, “but seeing [those pictures] right in front of my face just kind of…I realized, ‘I don’t want to look like this.’ “

That was September 2011. Tammy immediately changed her lifestyle and started losing weight, but Rachael continued to gain through the holiday season, packing on 20 more pounds.

Tammy, who lives in South Florida, ended up being the motivation Rachael needed to make a change.

“To really, really get the get-up-and-go, it was watching her being so successful and being so excited about it and going down in pants sizes,” says Rachael, who met Tammy in culinary school in 2003 and now considers her like a sister. “I wanted it, too.”

Rachael and Tammy already had booked another cruise to Jamaica and Grand Cayman for this coming September, and Rachael made it her mission to get down to 150 pounds in time to take “After” photos on that trip.

“I didn’t want to be the fat one next to the skinny one,” she says. “So that was the initial [motivation,] but then when I spread it so far as to go [and post about losing weight] on Facebook all the time with friends and everything, it’s a matter of pride now.”

It also helps that Rachael enjoys her new lifestyle. She’s a big foodie who loves to cook, but she has been able to find plenty of low-calorie recipes online (her favorite site is eatingwell.com.)

She has the skill and creativity to modify recipes to suit her and her family’s specific tastes. She makes the time every day to plan out a healthy dinner.

As for exercise?

“You’re going to need a big sheet of paper to write down everything I do at the Y,” says Rachael, who spends about two hours a day at the gym, either kickboxing, swimming, lifting weights, doing Zumba and/or interval training. “I do as much as I possibly can squeeze in. I really do.”

Rachael says being honest with herself has been the key to making progress. She uses Facebook to keep her accountable, as well as her blog, “A Journey of Determination.” She makes sure to chart everything she puts in her mouth, everything she does at the YMCA, and all the emotional ups and downs of her journey.

She has 50 pounds to lose to reach her goal and four months before her cruise. She recently left her job in restaurant management, so she’s got plenty of time to focus on the challenge ahead.

Tammy, her “workout buddy,” won’t physically be there to push her. But if Rachael ever finds herself lacking motivation, she just has to look to her son and 5-year-old daughter.

“We definitely do more together now, and as a matter of fact, this is my first summer not working, so I will have them all summer long, and my intention is to wear their little butts out,” Rachael says with a laugh. “I’m going to swim them, I’m going to park them [take them to the park], I’m going to do everything with them. They are definitely going to be a big part of keeping me going through the summer.”

Paleo takes diets back to future

When Molly Dunham prepares dinner for her family the scene is reminiscent of most family dinners – at least at the beginning. It starts with a carefully selected cut of grass-fed beef or some free-range chicken and includes a colorful array of vegetables from staple items such as onions and peppers to the new ‘it’ green, kale.

What’s different about the dinner at the Dunham’s house though is that for one, her two children actually eat their vegetables, and two you won’t find a grain of rice, a loaf of bread or a side of beans.

Dunham has transitioned her family onto the oldest diet known to man, the Paleo diet.

“Doing Paleo, more than anything, has taught me to listen to my body, which I don’t think I could do before,” said Dunham, who admitted to being a near vegetarian at one point in her life. “So there’s a lot of bio-feedback and I’m always paying attention to how things make me feel.”

Unlike fad diets like Atkins, Slim-Fast or the tasty but less-than-nutritious cookie diet, proponents of the Paleo diet point to the 2.5-3 million years of data to back up the nutrition behind Paleo.

The diet is simple, no more counting calories, timing when you should consume your big meal of the day or drinking powder drinks. The basis of the diet is if it wasn’t around 10,000 years ago, before the dawn of modern civilization, you can’t eat it. That leaves meat, vegetables, fruits, nuts, seeds and eggs, but excludes things like grains and legumes.

“Now, even today, when we have a choice in the matter, we’re still slamming our system with too many carbs, producing too much insulin and creating the metabolic syndrome patterns of lifelong excess body fat and pro-inflammatory dietary conditions that set the tone for disease and dysfunction,” said Auburn resident and former professional triathlete Brad Kearns.

How our ancestors ate

Long before grocery stores and fast food, early man was a hunter and gatherer. Their main nutrition source was what they killed, whether it was an antelope, a bear or a rabbit. Many times it was either be fast enough to run away from a threat or quick enough to kill it before it killed you.

Between large meals of meat, early man ate vegetables and gathered berries and seeds to quell any hunger.

A typical day of the Paleo diet starts with a vegetable-filled omelet for breakfast or last night’s leftovers, lunch includes grass-fed beef, free-range chicken or wild-caught fish and a salad and another combination of meat and vegetables for dinner. Between meals you can eat fruit, seeds and nuts, especially walnuts or almonds.

Paleo followers typically get 20-35 percent of their nutrition from protein, 22-40 percent from carbohydrates and 28-58 percent from fat. Fats are largely derived from meat with oils like coconut and avocado used instead of vegetable and canola.

My Plate, a United States Department of Agriculture dietary guideline, divides a regular meal into 30 percent grains, 30 percent vegetables, 20 percent fruits and 20 percent protein with a small helping of dairy.

The Paleo diet varies wildly depending on which faction you follow. Some of the leading authors are Dr. Loren Cordain, who stresses low-carbs and high-protein through lean meats; Robb Wolf, whose style is similar to Cordain’s and Mark Sisson, who promotes the consumption of bacon and some dairy in addition to grass-fed meats and locally-grown vegetables.

The biggest adjustment might be in the preparation. Because of the strict guidelines compared to other diets Paleo makes eating out difficult, but not impossible.

“Definitely you have to adapt it to your lifestyle,” said Elijah Hrbek, owner of Auburn Crossfit, who has been on the diet for about nine months. “If one of these triathlete guys wanted to try it, they’d have to put in an ample amount of food.”

Benefits of Paleo

Kearns is the local aficionado on Paleo. He has served as the editor of the Primal Blueprint, a leading Paleo diet publication written by Sisson, since 2008 and co-developed PrimalCon, a three-day primal lifestyle retreat in Oxnard.

When he was a professional triathlete, a time in which he consumed about 5,000 calories a day, the thought of a Paleo diet was almost unfathomable.

“My first adjustment was to go from my giant cereal bowl every morning to my big, huge omelet,” Kerns said. “That’s primal approved, it’s got vegetables, eggs, a little bit of cheese, maybe some avocados on top and I’d have this huge meal every morning and I felt fantastic for several hours after and my energy was stable and everything was great.”

The main source of carbs for Paleo dieters are through fruits, which is a stark contrast to the typical American diet. High carbohydrate intake is known to increase the likelihood of type II diabetes and obesity, A recent study by the University of California San Francisco showed that a 10-day switch to the Paleo diet improved glucose tolerance and decreased insulin secretion.

It was for health reasons that Dunham switched to Paleo nine months ago.

“Little health issues started to get me to think that we can do better than this, we can live better and cure our ailments – whether they’re big or small – with food,” Dunham said.

She had a growth on her eye that her doctor deemed was a part of getting older. Dunham found that she was missing several key nutrients in her diet and made the switch. The growth has since gone away. Additionally, her husband suffers from chronic back issues and was told he would likely have to leave his career at UPS in about five years. His pain has largely gone away too since the family adopted the diet.

Paleo concerns

Like all diets, some health professionals are concerned about the Paleo diet. Depending on which version of the diet you follow, the fat intake can vary from 22-58 percent. A diet high in fat that throws out two major food groups is enough to cause alarm in the health community, said Catherine R. Nishikawa a registered dietician and the manager of nutrition and food services at Sutter Auburn Faith Hospital.

“It is a fact that for much of society the modern day diet is far too high in refined carbohydrates and processed foods,” she said. “It is also a fact that prehistoric man did not have access to these foods, including wheat, rice, oats and dairy products. However, the long-term health benefits of following a diet that completely eliminates all grains, legumes and dairy remains unproven. There could in fact be negative health consequences if all of these foods are permanently eliminated from the diet.”

Whether Paleo is the diet that will take society back to the future or another in a long line of fads remains to be seen. But while doctors study the long-term affects of the diet, Dunham and other Paleo followers will enjoy their kale chips as they look to live healthier lives.

“As much as I can slow that down and age well, I’m all behind that,” Dunham said. “I want us to be active in our later years and that’s really important to me, especially because I see my grandparents and I see them just for years now suffering physically and I don’t want to do that.”

The Single Diet Concept That Changed My Life (And My Body)

weight loss solution

Like a lot of women (myself included), Kate Northrup‘s struggles with her weight starting from a young age–despite being raised on a diet that, for all intents and purposes, was about as healthy as it gets. But  it was one book (and one single diet concept) that finally turned it all around. No more hours in the gym, no more white-knuckle dieting…just a healthy, happy body–and a new insight into the way we look at weight loss and diet.

So many Americans spend so much time hunting for the silver bullet to weight loss-and for Northrup, who’s an author, an entrepreneur, a certified yoga and fitness instructor, and the creator of the Foxy Bod Program, it actually kind of existed, in the form of a low glycemic index diet, inspired by Healthy For Life by Dr. Ray Strand. But, she says, she had to try a lot of things and listen to her gut before she found what actually worked for her.

Inspired by a blog post she wrote on the subject (which you really should read), I called Northrup to ask her a few questions about about finding the diet that worked, and how other women can do it, too. Here’s our interview.

I was an overweight kid growing up, and it was the worst feeling–but for me, it was because my parents didn’t really know that much about nutrition. It seems like your parents were actually doing what most people would consider healthy–macrobiotic and vegan. Why do you think that diet didn’t work for you?

I think it’s because my metabolism is designed for a situation where, if there was an apocalypse and there was no food for months and months, I would survive. I’m just one of those types of people. And so what happens with my type of people–and my mom is the same type, and she also didn’t do well on the macrobiotic vegan diet, even though she thought at the time that it was the best way to go, and she was constantly struggling with her weight as well–when you eat a lot of grains like that, and you have a very grain-based diet, your body has so much extra in the blood sugar arena that it stores it up. It spikes your blood sugar, and then you start to store up for the long winter.

Now, my sister and my dad, interestingly enough, are of very different metabolic type and did really well on that diet, and still eat largely that same way.

How did you come to find the diet that eventually worked for you?

I struggled a lot. After the macrobiotic vegan thing, I started to incorporate some animal products and some dairy–always grass-fed and local and organic when possible–and I did much better with that. But at that point, it was the 90s, and everyone was obsessed with low-fat everything. And this was when I was in middle school or high school, so I ate a lot of low-fat crackers and cookies. I was really into SnackWells–do you remember that brand?

Oh God, yes!

Right! And because it was low-fat, at that time, I thought it was good for me. So that was a whole second string of me being misguided. And I had started leaning out, as a result of puberty, but really at that time, my exercise level was high. I worked out a lot to stay relatively slim, and I constantly obsessed about what I ate.

And then finally, my junior year of college, I read the book Healthy for Life, which talked about low-gylcemic eating. And everything suddenly made sense. It made sense to me why I’d gained so much weight on the macrobiotic vegan diet, and why the low-fat thing didn’t work. I started eating that way, and I’ve stuck to it ever since. It’s been about nine years, and it’s been great.

I mean, I can’t say I don’t have my moments, but I’ve found that when I eat this way, I don’t have sugar and carb cravings, and eating becomes about flavor and color and enjoying the process, instead of keeping myself from eating something I don’t think I should have.

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