Diet Wars! Low-Carb vs. Low Fat Diet Debate Ended!

A new low-carb vs. low-fat diet has come out, and the Dr. Atkins camp is claiming victory, although the low-fat camp of Dr. Dean Ornish is crying foul. But I’ll show you the truth about the results below…it isn’t what you expect!

According to the NY Times “In a tightly controlled dieting experiment, obese people lost an average of just 6 to 10 pounds over two years…the results highlight the difficulty of weight loss and the fact that most diets do not work well.”

The scientists studied 322 moderately obese men and women following one of three diets, either a low fat diet (less than 30% of calories from fat – which really isn’t “low fat” as Dr. Ornish correctly points out); a Mediterranean diet; or the Atkins low-carb diet. (In the interest of full disclosure, the study was partly financed by the Atkins Research Foundation.)

The researchers did not claim one diet to be better than another, although the low-carb and mediterranean diet groups lost more weight (10 pounds) compared to the low-fat group (6 pounds).

In fact, men and women responded very differently to the diets. Women lost the most weight with the mediterranean diet (14 pounds) and the least with

the low carb diet (5 pounds), while the men lost the most with the low carb diet (11 pounds).

The results all clearly all over the board. The researchers concluded the results were modest, but still improved the subject’s health. However, all this information misses the main result of this study.

And despite what the NY Times wants you to believe, it’s not, “diets don’t work”. It’s that, “Dieters” don’t work. After all, if I worked with 322 moderately obese people for TWO YEARS, I’d be ashamed if they only lost 6-10 pounds.

The dirty truth about diets – the politically incorrect truth that no one wants to admit because it takes away all excuses for a lack of personal

responsibility – is that DIETS DO WORK.

On the other hand, I’d bet that almost every subject in that study lied about how compliant they were with the diet they were assigned. But that’s HUMAN NATURE. We all think we eat better than we do.

And that’s how you end up with 322 people dieting for two years, and all they can achieve is an average of 8 pounds of weight loss. It’s not the diets that aren’t working! It’s the dieters that are the problem!

So if you are having trouble sticking to your nutrition, or if you are confused about low-carb vs. low-fat, just take a deep breath and follow my 5 simple rules…

1) Find out how much you are eating now. Use Fitday.

2) If you are not losing weight, eat less.

3) Eat fruits, vegetables, nuts, and good protein sources. Don’t eat junk from a bag or a box.

4) Give yourself one treat meal per week to look forward to – not a treat day, just a treat meal.

5) Plan ahead. Prepare your meals (spend 1-2 hours on the weekend getting your meals and meal plan ready for the week). Identify obstacles and come up with solutions to avoid them.

That is it. Very simple. Most people do pretty well on 1-3 and even 5, but mess up on number 4. I often hear how well someone did all day long, but then while making dinner they snack on upwards of 500 calories of their kid’s treats, or other processed carbohydrates they have lying around the house.

The little things can add up to big time problems. So take a good long look at everything you eat. And all of this can be avoided if you follow rule #5. Combine my five simple nutrition rules with three short workouts per week of resistance training and interval training, and you have a very manageable fat loss plan that can fit any busy lifestyle. You don’t have to be a doctor to figure out how to eat for fat loss.



By: Craig Ballantyne

Quick and Easy Low Calorie Vegetarian Recipes

The shops these days are full of all sorts of goodies suitable for the vegetarian. So longer do you have to satisfy yourself with an omelette or salad. And because there is such choice you can choose low calorie options.

Also there are now a number of meat substitutes if you wan to go that way. Vegetarian bacon – yes really – look in the frozen food cabinet – adds that something to lots of dishes and I frequently use it, even when cooking for omnivores.

Rice Salad

This has quite a long list of ingredients, but is still quick and easy.

I haven’t given amounts as you can alter them to suit what you have available and how many diners there are.

Cold cooked rice – a large cupful per person

Pineapple chunks

Vegetarian bacon, 3 rashers per person

A deseeded, finely sliced chilli

Some coriander or basil

A few salted cashews or dry roasted peanuts ( too many puts the calorie count up of course.)

Juice of lime or lemon

Crisply fried onion

Cooked vegetables such as sweet corn, peas, asparagus pieces and snowpeas.

Mix together the rice, chilli and pineapple. Fry the vegetarian bacon rashers in a non stick pan. They take only seconds so keep an eye on them. Either fry your onions, sliced thinly or reheat previously fried ones. Add the cooked vegetables and the nuts to the rice mixture. Add a squeeze of lemon or lime juice. Crumble the bacon rashers and mix in. Arrange on a plate. Decorate with the chopped herbs and the crispy onion pieces. Non vegetarians might want some prawns or cooked flaked fish in place of the bacon pieces.

No Oil Lemon and Parsley Salad Dressing

There isn’t much point in having a salad if you cover it in high fat dressing, but it does taste good. Well so does this and there is absolutely no guilt attached.

¾ cup water

2 Tablespoons o arrowroot powder

Juice of one lemon

¾ cup finely chopped parsley ( You may want to substitute cilantro or add a little tarragon)

pinch of salt

Either a deseeded chopped chilli (You could use dried flakes) or two teaspoons of finely chopped sweet/bell pepper.

Mix the water and arrowroot well and then cook until thickened. Allow to cool and then place all ingredients in a ***** top jar. Replace lid tightly. Shake well. Will keep for a few days in the fridge.

Stuffed Squash

Butternut or acorn squash is what I generally have available, but the recipe can be used to stuff other vegetables such as bell peppers and eggplants ( aubergines).

Serves 8 as stuffing.

You need for each person ½ a squash or eggplant or a whole sweet bell pepper.

½ cup raisins , sultanas or chopped dried apricots

I cup vegetable stock

2 finely chopped onions

1 Garlic clove, crushed

2 Apples, peeled, cored & diced, about 1 1/2 Cup

I stick of celery diced

1 1/2 Cups crumbs from 7-grain bread or other whole grain bread, toasted slightly in

ungreased fry pan

2 teaspoons of salt

1 – 2 teaspoon of herbs – a mix of herbes de Provence is good

Grated peel of one lemon

If using squash halve and remove seeds. For peppers cut off and retain a cap and deseed. For egg plants remove stem piece and halve, making a slight hollow.

You may need to cut a small piece off the squashes and egg plants so that they will sit level in dish.

Bake the vegetables cut side down in a medium oven for 50 minutes on a lightly oiled baking tray. While this is going on heat up the stock and then use this to soak your dried fruit.

Saute the onion and celery for about 5 minutes and then add the apple pieces and the garlic for a further 3 or 4 minutes. Now place this mixture in a large bowl and combine with all the other stuffing ingredients. It should be quite moist. Use to stuff your vegetables. Return them to the oven and bake fro a further 15 minutes.



By: Guido Nussbaum

100 Calorie Recipes and 100 Calorie Meals From The 100 Calorie Diet

Hi 100 calorie and The 100 Calorie Diet fans!  I think it’s a good day for 100 calorie recipes and 100 calorie meals.  OMG!  How can you possibly have a 100 calorie meal?  Susie says, “EASY!”  You build your meal around FREE foods from The 100 Calorie Food Counter.  FREE foods are those foods that are so low in calories and/or high in fiber that you can eat these foods all day long and still lose weight.  So without further ado, let’s get it started!

100 Calorie Recipes

Bangin’ Brushetta

4-6 Garlic Cloves, Chopped – FREE

1 Tablespoon Onion, Chopped – FREE

1 Tablespoon Olive Oil – 100

4-6 Tomatoes, Diced – FREE

Fresh Basil To Taste – FREE

Fresh Parsley To Taste – FREE

Fresh Rosemary To Taste – FREE

Salt and Pepper To Taste – FREE

¼ Cup Parmesan Cheese, Grated – 100

12 Slices of Baguette, 1 ½ oz. Each, Toasted – 1200

Saute garlic and onion in olive oil for 2 minutes.  Set aside to cool.  In a medium bowl, place tomatoes, spices and cheese.  Add cooled garlic and onions.  Mix well.  Top baguette slices with mixture.  Serve immediately.

Makes twelve 100 calorie servings.

“Down Town” Manhattan Clam Chowder

1 Slice Bacon (1/2 oz. Uncooked) – 100

1 Large Onion, Chopped – FREE

3–5 Garlic Cloves, Minced – FREE

1 Green Bell Pepper, Chopped – FREE

1 Carrot, Chopped – FREE

2 Celery Stalks, Chopped – FREE

24 oz. Clam Juice – FREE

12 oz. Baby Clams, Canned With Juice, Chopped – 300

14 1/2 oz. Can of Italian Style Diced Tomatoes – FREE

4 Bay Leaves – FREE

1 Teaspoon Dried Thyme – FREE

1/4 Cup Fresh Parsley, Chopped – FREE

1/4 Cup Green Onion, Chopped – FREE

1/8 Teaspoon Thyme – FREE

Salt and Pepper To Taste – FREE

In a large soup pot, cook bacon over medium heat until very crisp.  Add onion and garlic, cook, stirring until tender.  Next add green pepper, carrot, celery and cook for about one minute.  Add clam juice, baby clams (with juice), tomatoes, bay leaves and thyme.  Boil for 1 minute.  Reduce heat to medium and simmer for 30 minutes.  Remove the bay leaves.  Lastly stir in remaining ingredients.

Makes four 100 calorie servings.

Quick and Easy Spinach

1 Can of Spinach, Drained Well – FREE

Garlic Powder To Taste – FREE

1 oz. of Your Favorite Cheese, Shredded – 100

Preheat oven to 350 degrees.  Place drained spinach in a small casserole dish, sprinkle with garlic powder.  Top with cheese.  Bake for 30 minutes.

Makes one large 100 calorie serving.

Variation:  Use canned asparagus instead of spinach.

For a Cool 100 Calorie Meal, Try My FREE Soup and 100 Calorie Salad!

Simple Japanese Onion Soup

1 Celery Stalk, Chopped – FREE

1 Small Onion, Chopped – FREE

1 Carrot, Chopped – FREE

1 Teaspoon Fresh Ginger Root, Grated – FREE

1/4 Teaspoon Fresh Garlic, Minced – FREE

2 Tablespoons Chicken Stock – FREE

3 Teaspoons Beef Bouillon Granules – FREE

2 Cups Fresh Mushrooms, Thinly Sliced (Shiitake or White Button) – FREE

2 Quarts Water – FREE

4 Tablespoons Fresh Chives, Chopped – FREE

 In a large stockpot, place celery, onion, carrot, ginger, garlic, and one cup of the mushrooms.  Next add chicken stock, beef bouillon and water.  Bring to a rolling boil.  Cover pot and reduce to medium low heat.  Cook for 1 hour.  Place the remaining mushrooms (1 cup) into a separate pot.  Place a strainer over this pot.  Pour your boiled mixture into this pot letting just the liquid come through.  Discard the strained vegetables.  Divide soup into four Asian type bowls and sprinkle the fresh chives on top.  Serve immediately with Asian type soup spoons.

Makes 4 FREE servings.

Japanese Steakhouse Salad

4 Cups Iceburg Lettuce, Chopped – FREE

1 Large Carrot, Shredded – FREE

1/2 Cup Purple Cabbage, Shredded – FREE

Dressing:

1/4 Medium Onion, Minced – FREE

2 Tablespoons Peanut Oil – 200

2 Tablespoons Rice Wine Vinegar – FREE

2 Teaspoons Water – FREE

1 Tablespoon Fresh Ginger Root, Minced – FREE

2 Teaspoons Catsup – FREE

1/2 Teaspoon Sugar – FREE

1/4 Cup Soy Sauce – FREE

1 Tablespoon Lemon Juice – FREE

1-2 Garlic Cloves, Minced – FREE

Salt and Pepper To Taste – FREE

Place lettuce in a medium bowl, top with carrot and cabbage.  Place all salad dressing ingredients into a blender.  Blend on high for 30 seconds.  Pour dressing on top of salad.  Serve immediately.

Makes two 100 calorie servings.

Susie Trimble and her sister, Tammy Trimble, developed and co-wrote The 100 Calorie Diet and Food Counter for people who love to eat. It’s easy! Eat anything you want in 100, 200, 300, 400 and 500+ and still lose weight.  She has a degree from Canyon College in Health and Nutrition and is also a Certified Personal Fitness Chef.  Susie has lost over 100 lbs. on The 100 Calorie Diet and has learned to finally stop dieting and start living the 100 calorie way.  She loves to cook delicious food and create new and exciting recipes.  Visit her at http://www.The100CalorieDiet.com  

 

 

 

 

 

 

 

 

 

 

 

 

 



By: Susie Trimble