Archive for Weight Loss and Dieting

Like many clean technologies, aerogel isn’t new. It was first invented in 1931 but wasn’t commercialized until more recently. Aerogel is the lightest solid known to scientists, weighing little more than air. It offers unique insulating qualities that make it two to eight times more effective than traditional insulating materials. Aspen Aerogels, based in Northborough, Massachusetts, is one start-up company that’s developed insulation prod­ucts based on nanotechnology. While still too expensive to include in most building applications today, Aspen’s insulation technology is being used for industrial, military, and commercial applications for products as varied as deep-sea oil drilling pipelines and foot-warming shoe inserts. It’s a longer-term, potentially lucrative opportunity for entrepreneurs and investors. One day, aerogel could supply high-performance, price-competitive insulation for the building market, as Aspen or another com­pany is able to ramp up production and significantly lower costs. Aspen, the global leader in the sector, received $50 million in Series D financing from the likes of Lehman Brothers, Reservoir Capital Group, and RockPort Capital Partners in 2005 to ramp up its commercialization with a new manufacturing facility. Other start-ups to watch include Aerogel Compos­ite in Bloomfield, Connecticut, and Airglass in Staffanstorp, Sweden, which makes a transparent, aerogel-based material that insulates much better than glass.

 

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Mar
31

Metabolic Rate and Weight Loss

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I’m going to say straight off that I don’t believe in dieting. The philosophy is short term, hence results don’t last and they don’t encourage you to change the way you eat on a daily basis. But I am in favour of healthy eating. And by this I don’t mean boring, or measly portions with a long list of banned ingredients.

Choosing the right foods will ensure an adequate supply of antioxidants vital for combating the aging attacks of free radicals. It will also boost immunity and protect you from diseases like cancer, heart disease and diabetes-all of which become more common as we age. I have seen so many people completely transformed by just a few changes to their diets. There are still a lot of misconceptions around about food, but armed with some key facts it’s possible to find out what’s right for you in terms of both what you eat and how you eat. I promise you will be trimmed, toned and, most importantly, healthy after just a few weeks, looking and feeling years younger.

Your metabolic rate slows and your body burns calories between 2 and 4 percent more slowly with each passing decade. No matter what shape you started out, from your 30s onwards any extra weight tends to head for the hips and waist and stays put. Sadly, middle-aged spread isn’t a myth and there’s no doubt that extra weight is aging.

Your metabolic rate

-         Metabolism is the process of converting food either into energy, to be used for bodily repairs, or to be stored as fat for future use.

-         The rate at which this process happens varies considerably.

-         People with a faster metabolism burn calories more efficiently and store less fat. Those with a slower metabolic rate burn calories less efficiently and, as a consequence, more calories are stored as fat.

-         Overweight people tend to have a slower metabolic rate than slim people.

-         Resting metabolic rate, or basal metabolic rate, is the number of calories needed to maintain essential bodily processes. This usually accounts for 60 per cent of all the calories eaten.

-         The heavier a person is, the more calories are needed to fuel these essential functions.

In 2005 a British Parliamentary committee found that two-thirds of the country’s population were overweight or obese, which represents a four-fold increase in the past 25 years. Problems associated with this are now costing up to £7.4 billion per year.

Overeating is one of the main causes of aging and increases the risk of heart disease and many cancers. The British Heart Foundation figures show that coronary heart disease causes 270,000 deaths a year and attributes 28,000 of these to obesity.

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Part of the problem is that calories are everywhere, beckoning, beguiling. There’s the cheap alcohol, the nightly bottle of Shiraz. The coffee and croissant culture. The explosive portion sizes. We’re short of time, so we drive rather than walk. We’re short of expertise, so our evenings are punctuated by the ping of the microwave. We eat on the go, we multi-task during meals, picking up something or other and shovelling it in at the traffic lights (consider the dispiriting thought that more Americans eat lunch in the car than in a restaurant). Food is everywhere, and if it’s not food profusion, it’s food porn, turning our humble daily bread into something to worship which costs eight quid at an artisan deli. No wonder we’re overwhelmed.

 

And all this, don’t forget, comes in an era of food fascism, where every mouthful is graded, guided and laced with guilt, an era in which women obsess about their bodies every fifteen minutes (which is, apparently, more than men think about sex). A third of women admit to using slimming pills and laxatives, and 98 per cent of us recently told a magazine survey that we HATE our bodies. Such dysfunction leads to some spectacularly bizarre behaviour. Chew over the fact that in the UK we spend £3 billion a year on fast food, £3.6 billion on chocolate… and £2 billion on diet products. Isn’t that absurd?

The only comforting thing for me about all this is that it’s not just my problem. It’s yours too. We’re all at it. In my travels as a fashion journalist, the women I encounter often seem stricken by a paralysing body crisis, spending their entire life-the only one they’ll ever get – feeling bad because they’re feeling fat. An unconscionable waste, sure; but I know how real the body blues can be. I’ve been there too. In fact, I’ve got the T-shirt (a huge baggy one with DON’T LOOK AT ME! emblazoned on the front in big bold letters). When I gained weight after having children, I too felt dumpy, dreary, about as sassy and engaging as a sideboard. It seemed that my body shape could, with an extra few pounds here or there, dictate the very shape of my day. Like so many women, I spent years attempting to keep up, trying to slim down, poring over calorie charts, gleaning juicy little tips from celebrity trainers and Hollywood chefs, using every ounce of will-power to stop myself succumbing to the pull of the all-butter flapjack or that last, provocative roast potato.

 

But one day – a good day, a strong day – I’d had enough. I came to my senses. I’m still me, I thought. I’m just wearing slightly bigger trousers. I looked at the research. I looked at my life, trapped between the bedroom mirror and the bathroom scales, eaten up with the dull minutiae of weight control. I realized that not only was serial dieting an appalling waste of time, energy, money, conversation and emotion – it was also, ultimately, utterly pointless. That was the final ignominy of it all: in the long run, dieting doesn’t work, won’t work, can’t work – and will almost certainly leave us worse off. So I stopped. Right there.

 

As a consequence, I started to write less about John Galliano’s organdie kimonos and whether Pradatnade sense (the jury’s out), and more about grittier, bread-and-butter issues: our connection with our bodies, our need to be contenders, how our shape -the shape of the nation – is changing (fast), why we’re so very obsessed with dieting-and how, vitally, it just doesn’t seem to get us anywhere.

 

But if dieting was a fraud, then what would work? What could serve up the dream of slim without the demands of Hay, Atkins, Zone and the rest? What was needed, it seemed to me, was a live-it, not a diet: something practical, sustainable, effective – holistic, even – a way of life that viewed my appetite as part of a wider picture, a realistic picture which encompassed my body image, self-esteem, lifestyle and the regular ups and downs of my normal life, and not one only suitable for Hollywood starlets, heiresses, models and people who have staff to juice their morning beetroot.

Mar
24

Why Do You Want to Lose Weight?

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Have you even thought about why you can’t stick to a weight-loss plan? If you have been on any diet, you know that the first few days are easiest because you are highly motivated. You are a tower of strength when it comes to turning down the fries and you easily ignore the chocolate chip cookies in the cup­board. After a few days have passed, the scenario changes. You’re sick of celery sticks and protein drinks. You’re craving a cheeseburger, and you haven’t a clue why you ever wanted to put yourself through this agony.

 

During these “down” moments, a reminder may be helpful. If you can refresh your memory with all of the reasons why you want to lose weight, your chances of falling into temptation are greatly reduced. I’m not saying it will always work, but even if it works half the time, you’re heading in the right direction. It’s much easier to control what you eat when you can actually picture in your mind the results of your efforts.

 

You are more likely to stay on track if you don’t lose sight of the reasons why you want to change your life. If you let your mind focus on how good the ice cream is going to taste rather than how good you’re going to look and feel when you’ve dropped a few pounds, it’s over.

Mar
24

Why DIY Yoghurt Is Sublime

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I don’t want to freak you out, but what’s to stop you making your own yoghurt? It’s not beyond you, and yoghurt is an all-round, calcium-rich, protein-fuelled wonder-food – even though I stopped eating the stuff for a decade from the age of eight because my friend Eddie Wall told me that yoghurt was alive and if you listened closely you could hear it scream. I listened closely and spent my formative years with yoghurt in my hair as a result. Never once heard it scream though.

 

Before Eddie Wall ruined it, yoghurt played a big part in my little life. One of my keenest childhood memories is the leaf-green Thermos my mother kept for the express purpose of making yoghurt. It would sit on a sill, alive with promise, until time was up and she’d spoon out great quivering white dollops of fresh, tangy deliciousness, easily as good as Angel Delight (as long as you were allowed to add a slick of golden syrup). While you can produce the stuff in a yoghurt-maker, the art of doing it in an airing cupboard, in an old Thermos, is one which is well worth revisiting on a lazy, rainy day. Here’s what to do:

 

-         Sterilize your milk (any milk -you choose) by heating to near boiling; stir to avoid scorching.

-         Cool-you can put the saucepan in a sink half-filled with cold water.

-         Stir in a couple of tablespoons of your groovy live culture. This can be any shop-bought yoghurt which boasts ‘active cultures’, or – for greater reliability – go for specialist freeze-dried bacteria available online, or at the wholefood store where you are now known by name.

-         Pour into leaf-green Thermos or similar. Incubate, perhaps in the airing cupboard, or on a sunny window ledge.

-         It will thicken in a day. Stick it in the fridge. Reserve enough to beget your next batch. (Don’t you love this generational thing? It’s almost biblical!)

-         Adorn the rest with fresh raspberries, chopped hazelnuts and a drizzle – yes, go on then – of golden syrup.

 

Diuretics, also called water pills, are taken to get rid of extra liquid in the body. Some people use them to lose weight because when they step on the scale it looks like they’ve lost pounds. Frequently, women take them before their periods to relieve bloating. Don’t be fooled by these pills. The scale may show that you’re a few pounds lighter, but as soon as you drink a glass of water, that weight is back. Diuretics also increase premenstrual syndrome symptoms. If your body tends to hold water (it’s usually obvious if your rings and shoes feel tight), watch your salt and sugar intake and drink plenty of water. I know it sounds strange, but drinking more water helps to relieve the puffiness.

 

Laxatives clean you out and make you feel “lighter,” but the fat does not follow the food when it exits. If you suffer from constipation, there are far easier methods to move the food along. Eat more fresh fruits and vegetables, eat high-fiber cereals (no Frosted Flakes), drink plenty of water throughout the day, and move your body. Teens have been known to abuse laxatives and end up with severe cramping and chronic fatigue.

 

Mixing the two, laxatives and diuretics, is a really bad combo. Together they can lead to severe dehydration and can trigger electrolyte imbal­ances that may lead to heart and kidney damage.

 

Mar
24

When Dieting Takes a Dangerous Turn

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Dieting has been taken to the extreme by some teens. You only have to watch TV or flip through a magazine and see bony supermodels and stars like Kate Moss and Mary-Kate Olsen to know that young girls are clamoring to see how low their weight can go. This is a very dangerous trend and one that should be taken seriously. Whether they (or you) have a diagnosed eating disorder or have just gone too far, it doesn’t matter. Looking like a stick figure is potentially a very dangerous situa­tion. You may not remember the lovely singer Karen Carpenter, but her secret life of self-starvation led to her shocking death at a very early age. It does happen. There are many books and websites available that con­tain lots of information about eating disorders. If you think you may have a problem, or if someone has suggested to you that you do, please, please seek professional help.

 

It is true that simple dieting can get out of hand in vulnerable young women and men. However, eating disorders are not really about food and weight loss. Strange as it sounds, they are more about a need to feel in control of one’s behavior. An eating disorder may start as a desire to lose weight, but the preoccupation with food eventually takes on a life of its own and becomes an obsession without an end goal. Eating dis­orders affect males as well as females and individuals of all races and economic levels. This is a very complicated issue that is influenced by a variety of factors-biological, emotional, cultural, social, and familial. For effective treatment, all these factors must be considered.

Mar
24

Weight Training Basics

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Weight training strengthens and builds the muscles. It helps to increase metabolism so that the body will burn calories more efficiently even when at rest. There are many benefits to strength train­ing: It helps to prevent injuries, it tones the body, and it’ makes you stronger and more efficient for other activities.

 

There are a variety of ways to build muscle, and some of them need to be learned in a gym or taught to you by an experienced trainer. If you’re interested in using free weights (barbells) or working out on weight machines, it’s best to be instructed by someone who is knowledgeable. A class in Pilates may offer both machines and props that can help you to strengthen your inner “core” muscles (the muscles throughout your torso). And many sports will strengthen specific muscles – for example, gymnastics, basketball, track and field, softball, tennis, figure skating, soccer, and swimming.

1. Enter the food in your chart. Some people cre­ate their own chart, one that fits into a favorite notebook. What­ever works for you is perfect. Pick a day to start. (It doesn’t have to be a Monday.) Then write down everything you eat and drink for an entire week. I mean, put down every crumb, bite, and nib­ble that passes your lips. Include the serving size. If it’s not an in­dividual serving, like one apple, try to guess the size. It could be 1 cup of cereal, or a large order of fries, or 12 ounces of soda. You will get better at this as you become more accustomed to paying attention to food labels. The first week is a breeze because all you enter is the food. Don’t even think about the calories or fat grams yet. And, by all means, don’t evaluate your choices. Pretend you are a reporter whose only job is to record the facts.

 

2. Figure out the calories for each entry. Special books and websites are available that pro­vide a complete list. You will find caloric information on boxes and bags of foods that you eat. Start reading labels. They will surprise you. Especially, be aware of the serving size for what you are eating. It’s always a shocker the first time you realize that a small bag of chips, at 150 calo­ries per serving, is actually meant for two people. It’s really 300 calories per bag. Back to the task at hand-looking up the calo­rie and fat content of foods usually doesn’t take as long as you might think, because we seem to be creatures of habit who tend to eat many of the same foods for each meal. Most people eat only about twenty “different foods a week.

 

3. Focus on your twenty favorite foods. What are the foods you eat most frequently? Use the space below to jot down the main ones you could easily give up or would consider substituting with another food lower in fat and calories. Also, fill in the calories and fat grams. This is the foundation of your new diet plan.

I’m talking about the Galaxy bar in the fridge, the biscuits gently warping in your desk drawer, the Jelly Babies in the glove compartment. De-cache. De-stash. Dolly Mixtures under the bed? Eccles cake in your pocket? Stop hoarding food for future use. If you’re the kind of person who ferrets food away, keep it on a shelf instead, like an ornament, not hidden behind a cushion on the sofa. Karl Lagerfeld, a man whom I adore despite his fantastic oddness, is said to keep ‘red meat, alcohol and chocolate at home as a decorative accent to smell and see, but not eat’. Do not do this yourself unless you are already fantastically odd. Do, however, come clean. Be up-front, out and proud and rid yourself of guilty secrets.

 

Be aware (not obsessed, just aware) of what you eat on a daily, drudging, whoa-did-l-really-eat-that-last-crumpet? basis. In surveys, half of us admit to lying about how much we eat, and to eating in secret. All over the country there are women, lodged under the stairs or behind a convenient pot plant, cramming in the last of the fudge cake while backs are turned. I do it. You do it. One poll found that 50 per cent of women confess to having eaten an entire packet of biscuits in one go. There is, then, a below-radar food fest going on in kitchens, pantries and utility rooms throughout the land. If you’re at it, notice it.