My grandfather used to say "if you want to lose weight, push away from
the dinner table". My parents taught me about "calories in/
calories out" and the nutritional value of carbs, proteins, and fats to
create a well-balanced diet. In fact, my Mom was a nutritionist and
introduced all kinds of foreign meals to us as a kid. Have you ever had
'beef heart meatloaf'? It actually tastes worse than it sounds.
It is ironic that each generation is more informed about nutrition than the
last but at the same time each generation is getting fatter especially here in
the USA. Calorie rich food today is more accessible today than ever
before. Yet, while most folks know what good nutritious food is and what
is just empty calories, many of us still eat the junk. Applying what you
know to what you do is where it gets hard. Getting into the mentality that food is fuel not pleasure is even harder.
One thing I have done to keep myself 'honest' about my diet is keep a food
journal. I challenge you to do the same for 1 WEEK and think the results
my surprise you as they did me. The tool I used is "My Plate"
which you can sign-up for free at www.livestrong.com/thedailyplate. Basically, you create a login, answer a few questions, and start
entering foods you eat daily into the website. There are millions of
foods to choose from in the database which makes calorie counting easy.
It tracks your progress so you may achieve your goal. After a few weeks
of entries, I made some major changes to my diet and as a result I feel better
and have lost some belly fat. Give it a try!
The more I read about nutrition the less I think I know. There's a ton
of information out there to consume. Low glycemic index foods are choices that I am into now and have seen some nice results there. So, if
you want to make some changes to your diet, create a journal and look into some
new food choices and educate yourself the best you can. You may be surprised by the results you see in the
mirror, on the scale, and how you feel which is the most important thing of
all.
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