I don’t often do food related posts, but in the spirit of randomness, I’m going to do one today. This recipe shows you how to create a hard chocolate shell for ice cream. Let’s explore.
Unlike some recipes on the net that require you to cook down your chocolate, this one doesn’t require any cooking. In fact, this recipe is so simple and fast, you can create your chocolate shell drizzle in under 5 minutes.
1 tbsp Cocoa Powder (I like Hershey’s)
2-3 packets Stevia powder or Sweet N Low powder or Splenda Powder or finely ground sugar
This will produce 1 serving for immediate use. Make sure your coconut oil is liquid and not solid. Place it in the microwave and warm it in 30 second increments to liquefy, if needed. Coconut oil becomes liquid above 76ºF/25C. I keep mine on top of the fridge where it gets warmth from the condenser coils and remains liquid most of the year.
In a small container that you can seal, like a small condiment container, pour in 1 tbsp of cocoa powder. On top of the cocoa powder, pour in 2-3 packets of your preferred sweetener. Note, the sweetener must be dry. Do not use any liquid sweeteners as they are made of water and water and oil don’t mix.
The reason I don’t give an exact amount of coconut oil to add is that depending on how thick you like your drizzle, begin by adding a small amount (1/4 tsp) of coconut oil and stir. The less you add, the thicker the drizzle will be. The more you add, the thinner. Keep adding more oil a little at a time until you get your desired consistency. If you go too far with oil, you can always add in more cocoa powder.
Taste the mixture to make sure it’s as sweet as you like it. If it’s not sweet enough, add another packet. If you plan to use this as a hard shell on ice cream (and I’m assuming you are), then you don’t need it overly sweet. The ice cream’s sweetness will take care of that.
The coconut oil will make the mixture dissolve almost instantaneously. So, don’t worry about clumping or any other problems with the dry powders. You also don’t need to cook or in any way heat the final mixture to use it. It is ready to use immediately after mixed.
If you have any leftovers, don’t refrigerate. Cover and leave in your cabinet. If the mixture hardens because the temperature has gotten too low, hold it in your hand and then stir the mixture to warm it up. It will quickly liquefy for use again.
Note that this mixture will produce a hard shell. It is literally crunchy. If you prefer a softer shell, add in a few drops of vegetable oil. This will prevent the shell from getting fully hard. The more vegetable oil you add, the softer the shell will be. Though, it will still harden. If you would prefer it even more crunchy add in some chopped nuts.
Pour the drizzle on top of your ice cream. It will take about 30-45 seconds to fully harden. It will change from a shiny surface to a dull matte surface once hardened.
As Fukushima Daichi continues to spew radiation non-stop, that radiation continues to blanket the world with many different types of radioactive elements including Strontium, Plutonium and Cesium. While the news media has been quite silent on this issue, Fukushima is far from silent. In fact, its melted reactor cores are just as potently spewing radiation as the day the tsunami hit and knocked out the power to containment causing the cores to begin melting.
As of today, three of the cores have now fully melted down and have melted through their protective casings and/or were damaged by the quake. In effect, they are now polluting the environment with their toxic radiation. The Japanese (and corresponding US) media outlets have been releasing reports with blinders on. That is, their tunnel vision reporting has attempted to keep the rest of the world from panicking, but at what price? So, both we and our children and our children’s children can end up slowly dying from radiation poisoning? Yes, this is a very real possibility. Why?
Following the exposure of the cores at Fukushima, these cores are no longer safely contained. That is, these materials are now open to the air and environment. They are now continually spewing radiation into the atmosphere, water and soil. These plumes began blanketing the US (and the rest of the world) within days of the accident. At the same time, the Japanese decided to use seawater to attempt to cool down the cores. It didn’t work. But, what it did do is throw off additional plumes of radioactive sulphur (and other radioactive contaminants) into the air pushing even more radioactive material into the air currents. At the same time, that seawater had to go somewhere, so back into the soil (and ocean) it went. This action alone ensured an environmental disaster of epic proportions. Although, considering lack of containment, it likely would have been equally as bad without the seawater dispersal. So, while they thought they were attempting to cool the core with the seawater, they were simply creating an even more devastating ecological disaster.
Since then, both the ocean currents and the jetstream have moved plumes of radiation around the globe sending radiation over all parts of the globe (starting with the US and Canada) and contaminating sea animals and land animals alike (including people). This further means that our food and water supplies are now contaminated with these radioactive elements. Perhaps minutely, but radiation exposure is cumulative. Once it’s in the human body, it doesn’t come back out.
Not a game
Some have postulated that the Cesium fallout from this event is equivalent to 168 Hiroshima bombs (or more). This is a serious and devastating ecological event. Yet, where is government and the news media discussion? The fallout from this event is likely to kill millions around the globe from tainted food, water and soil. There is no where anyone can go on this Earth to get away from the radiation as it enters the food chain. Contamination is now everywhere (and will continue to build) as the air and water currents ensure the movement of the radiation throughout every part of the food chain (and globe). Even if the cores were to become contained today, the fallout from Fukushima is still enough to contaminate the world for years to come. Some of the isotopes have decay rates for thousands of years, some for millions. Worse, Japanese authorities seem to think it may take 1-3 years to fully contain the melted cores in reactors 1, 2 and 3. That means, the radiation will continue to spew for at least 1-3 years from these melted reactor cores.
What can be done?
Clearly, this shows exactly why deriving electricity from nuclear materials is not a good idea. Well, it is a good idea, but that’s where it should have ended.. as an idea. In practicality, humans cannot be trusted to manage these materials safely as Japan so clearly demonstrates. Lax behaviors patterns, unwillingness to touch, modify or upgrade aging facilities coupled with devastating earthquakes solidify that argument. Humans just cannot be trusted with these levels of radioactive materials. They are, in effect, ticking time bombs waiting for a mistake (Chernobyl) and/or disaster (Fukushima).
Dismantling aging nuclear infrastructures
It’s quite clear that aging nuclear reactors must be turned off and dismantled. Nuclear fuel rods must be safely removed and contained separately. The world can ill afford yet another nuclear disaster. We cannot even afford this one, but here we are. Simply viewing the Radiation Network, it’s quite clear how many radioactive sites may need to be dismantled.
Human nature is unavoidable
Unfortunately, “Out of sight, out of mind” is the optimal phrase here. People do not see what they don’t want to see. Yet, we have many extremely old reactor facilities in operation in the US (and around the world). These sites have been in continuous operation for many many years. Too many, in fact. Unfortunately, these sites were built at a time when construction techniques were less evolved. Now, we’re paying the price for that with these aging nuclear infrastructures. As I said, these old infrastructures are now ticking time bombs. It’s not a matter of if it will happen, it’s now a matter of when.
If companies like PG&E can’t even properly maintain underground gas pipelines, what makes anyone think these companies can properly maintain a nuclear power reactor? It’s clear, they can’t. Some of these aging reactors were built around the same time as the Fukushima reactors. In fact, they may be the same exact reactor at work from the same manufacturer. These Fukushima reactors may have, in fact, already begun decaying long before the quake or the tsunami. It just took those events to push the aging reactors over the edge. So, what will it take to push reactors in the US over the edge? Do we wait for companies like PG&E to conveniently siphon funds away to pay bonuses to their executive staff instead of putting money into maintaining these critical pieces of equipment?
The power of greed
Greed is a factor that invades every part of our lives. From the news media’s lack of reporting on this disaster to what happens with healthcare reforms to Wall Street monetary meltdowns. All of that we can live through. What humanity can’t live through is when greed causes toxic consequences. Did greed cause Japan’s nuclear meltdown? That’s debatable, but it probably played at least some part in this. If Japan had kept these reactors current by either building newer to replace the old or upgrading its current facilities, this might have been avoided. Yes, it takes money, but that’s the issue. We’re so preoccupied with giving the money to the executives that we don’t think twice of trying to avert disasters.
Fundamental thinking of money, money supply and how the world works must change. We cannot continue down the road we are on and expect humanity to survive. Then, people wonder why some civilizations rise and fall. Here’s a prime example of why. Greed drives society to do the wrong things and, in many cases, ignore doing the right things (when it’s too costly even when human life is at stake).
Fukushima: Lessons Learned?
This ongoing nuclear disaster is continuing, yet the US media is conveniently ignoring it. In fact, this is exactly what the US does best. Ignore things it doesn’t want to know about. Fukushima won’t stop spewing radiation merely by ignoring it. It will still continue to silently kill millions for years go come even if we take action today to contain it. In fact, those in Japan are to be the first casualties of this. The rest of the world won’t be far behind thanks to the jetstream and the Pacific and Atlantic currents coupled with our global food supply chain. In fact, you may have already exposed yourself to radiation from Fukushima and not even know it… in that glass of milk you drank or that piece of sushi you ate or that hamburger. Do we need to carry Geiger counters? Perhaps we need an app for that. We definitely need to prevent this from happening again if for no other reason than to save ourselves.
You’ve heard all about this issue in the media. But, what you may not know is that this issue is now even reaching into the military (including our armed forces in Iraq). The Pentagon has reported that obesity has doubled since 2003 in the US Military. Here are people who are actively serving for our national security and they’re becoming obese. I always thought that army food wasn’t that great and was designed to keep the troops’ healthy. I guess that’s not happening.
Some people attribute stress to the obesity epidemic in the US. But, who or what is to blame for the growing waistlines? Clearly, people do need to take responsibility for what they eat. On the other hand, the human body does not come with an owner’s manual. So, these two issues combined with the media, the food industry, so-called professionals, easy access to foods and misinformation lead to the waistline growth. Which one is to blame? They all are.
I know we all want to blame and, in some cases, even sue the food industry for this issue. In some cases, lawsuits may even be warranted. However, each person needs to take responsibility for their body. Unfortunately, in some situations it may not be possible to purchase and eat your own foods. You may end up being in a semi-captive situation where you eat what you are given and have no access or say in the foods that are served. In these cases, that establishment is to blame for feeding you poor quality food choices. This may be the situation in the military. This situation may also follow for lower income families who need to eat, but cannot afford to purchase produce due to its higher costs.
However, when the person can purchase their own food, make their own food and then eat that food freely, that’s where self-responsibility must take place. You can’t blame the food industry when you have choices. Basically, as a consumer, you must take responsibility for your food choices. But, even more than that, you need to take responsibility for your body. You can’t push your growing waistline off onto food manufacturers because you made the choice to eat their food. There may be other liabilities that you can call the food industry on, but it isn’t personal responsibility for your body.
Food manufacturers do, on the other hand, provide loads of misinformation on their food items, so you have to become an intelligent and informed shopper to avoid these FDA-endorsed yet very deceptive food labels. Note that deceptively labeled food items would be a liability for the food manufacturer except for the fact that the FDA has endorsed and approved those mislabeling practices. So, while you may want to sue the food manufacturer for mislabeling, you simply cannot. These practices are definitely legal. But, that doesn’t make them right, helpful or help you make an informed choice. That said, you need to understand how to read the labels and discard the useless deceptive information and to determine just how nutritious something really is for you.
Three types of macronutrients defined
Of the three types of main nutrients your body needs, these are protein, carbs and fats. Protein consists of meats, fish, eggs and is also in other products like milk, cheese, nuts and beans. Fats consist of oils and is in foods including butter, avocados, nuts, fish, meats and table oils. Carbs may be the hardest to identify in foods, but consist of both starches and simple sugars. Starches include corn, rice, wheat, barley, sorghum, rye or any other type of grain. Simple sugars include any granulated sugar (sucrose), fruit sugars (fructose) and dextrose (included in some food items). Sugar Alcohols should also be considered a simple sugar of sorts and these include maltitol, xylitol, mannitol (or any other sugar ending in ‘ol’). Other sugars include maltodextrin and oligofructose among others.
All sugars ultimately become glucose in the body. So, eating that piece of bread is ultimately the same as eating a piece of candy. The only difference between candy and bread is the amount of fiber it contains. Most finely granulated white flour is really no better than sugar and digests with similar speed. With white flour based foods, you might as well be eating straight sugar. Eating ‘whole wheat’ based items may slow down the digestion some, but that’s all dependent on the amount of fiber. Most ‘whole wheat’ items may be partially made with white flour, so be careful with that.
Basically, your plate needs to consist of proteins, fats and carbs in the proper quantities to keep the body balanced. Too many of any one of these nutrients and your body will compensate by becoming fat or having other issues.
A Society of Grain
The grain industry has a huge hold over our food supply. You simply look at the average American meal and you will see one thing that dominates the plate: grains. These include primarily include corn, wheat and rice. But, there is also barley, rye and sorghum. These grains are then made into items such as bread, crackers, cakes, cookies, cupcakes and pasta. Once added to the plate, these items consume at least 25-50% of our dinner plate and probably 50-100% of our snacks.
On top of these heavily starchy grains, we add yet another starch to our plates in the form of a potato and corn. Yes, corn is both a grain and a vegetable depending on how it’s used. So, between the bread and the potato, our dinner plate now contains probably 50% or more starches. If you add corn as a side dish, that’s even more starch and makes up for at least 75% of the meal. But, starch and starchy vegetables aren’t the complete answer to obesity.. even if the low-carb diets would like you to think so. We’ll come back to the starch and weight relationship shortly.
In the vegetable category which should consume at least one-third of the plate, we should be serving green leafy vegetables such as cabbage, lettuce, swiss chard, spinach, mustard greens and similar. Other vegetables include broccoli, cauliflower, carrots, beets, onions, garlic, soybean (green), green beans, leeks, etc. Unfortunately, many people choose to skip this portion of the meal. But, this portion needs to consume at least 25% of the plate (and actually, these should consume the most). The reason they should consume the most is that they are high in fiber, low in calories and fill you up. Unfortunately, many vegetables can also cause flatulence and other intestinal issues (due to higher amounts of fiber).
Of the rest of our plate, we reserve the protein portion of the meal. This includes foods such as, obviously, meats like beef, chicken, eggs, pork, turkey, fish and other seafood. For vegetarians, there are other sources of proteins such as legumes, soy and other vegetable proteins and even milk (if lacto-vegetarian).
Legumes should be catagorized separately because they are both a starch and a protein at the same time. So, while it’s great that they contain protein, they are also fairly starchy. So, eating them in addition to other starches only serves to undermine any sensible weight loss approach. So, be careful when adding beans to your plate. Beans include white beans, kidney beans, black eyed peas, English peas, sugar snap peas, peanuts, refried beans, black beans, Lima beans, fava beans, etc. It’s pretty easy to identify a bean on the plate just strictly due to its consistency and texture. Beans also have one additional side effect that can be unpleasant in a lot of people: gas. So, if you know you are intolerant of beans, be careful adding them to your plate.
Fruits and Nuts
Fruits should be considered a sugar (carb) combined with fiber. So, when adding these in, understand that they add to your total calorie intake as well as your sugar intake for the day. Nuts are considered both a protein and a starch. So, again, add them into your total protein and carb intake for the day. Fruits, like vegetables, are far lower in calories than nuts. So, you can add more fruits to your diet (assuming you aren’t carb intolerant or diabetic) and reduce your calorie intake. Nuts, on the other hand, are high in calories. So, eating lots of nuts can add a lot more to your calorie intake than you think.
Dairy products (cheese, milk, milk-based products) can be reasonably high in both calories and carbs (lactose), so be careful when adding lots of dairy to your diet. Yes, diary does contain calcium and vitamin D (fortified), but you should try to find other ways to add calcium and D to your diet than through dairy.
Junk Foods & Soda
When trying to readjust your diet to be more healthy, you really have to get rid of these from your diet. Junk foods are those that add calories without substance. They may make you ‘feel’ good while you’re eating them, but the sugar high that you get and the subsequent weight gain isn’t wanted. So, avoid junk foods. Junk foods include potato chips, pretzels, bread (more than one piece per meal), crackers, Triscuit, Wheat Thins, cookies, cakes, cupcakes, rolls, biscuits or anything basically that uses refined white flour. Refined white flour needs to be removed from any healthy diet. Junk food also includes straight sugar based candies like hard candies and candy bars. It also includes pies and ice cream. If you need baked goods, then make them from nuts, coconut or other alternative flours than refined white and wheat flours. Note that whole wheat flour isn’t. If the flour is ground to a powder, then it is not whole. This is yet another label that mislabels the food. Anything that’s ground to a powder consistency is refined to the point where it takes no digestive processing. Note that I also include Pizza and Hamburgers in the junk food category because the food contains 40% or more refined wheat based flours.
As for commercial sodas, avoid them. If you must drink sodas and want to be frugal, buy a SodaStream carbonator and carbonate your own water. A SodaStream will save you money over time and prevent you from having to carry home heavy bottles of soda water. If you can afford the costs and want to deal with carrying heavy bottles home, buy soda water in liter bottles. Then, use your own sweeteners (like Stevia) and flavorings (like Vanilla) to create your own homemade sodas. This avoids the acidic issues of commercially produced sodas and it also avoids the unnecessary preservatives and additives that are placed into commercial soda flavorings. It also avoids the added sugars and potentially unhealthy lab created sweeteners.
Resting body caloric needs
The number one issue when it comes to weight gain or loss is how much to eat. The suggested daily calorie allotment on the Nutrition Facts label of foods usually shows a 2000 calorie a day and sometimes a 2500 calorie a day value. This labeling implies that this is the number of calories YOU should be eating. In fact, this assumption is incorrect. You cannot know how many calories per day that your body needs unless you get evaluated by using a device that measures your resting caloric needs. One such Resting Metabolic measuring device is called the BodyGem. This device measures several things at once through a mouthpiece where you sit and breathe. As the devices are quite expensive, they can be found at better health clubs like 24 Hour Fitness. As part of getting a membership, 24 Hour Fitness will measure your Resting Metabolic Rate (RMR) with the BodyGem. For example, my resting body caloric needs were tested at 1700 calories per day. Even more than this, you need to understand what that number represents. Is that the number at which the body will stay in equilibrium (i..e, no gain and no loss)? Or, is that the number at which the body will gain or lose weight? This information was not made clear to me. So, getting yourself tested is only half of the battle. You need to make sure you understand what that number represents.
Many people just assume that people know what a calorie represents. In fact, most people don’t. One calorie is the amount of food it takes to raise one liter of water one degree when that food is burned. So, they burn the food in a controlled environment and then determine the how many calories the food is based on how much it raises the water temperature. Note, however, that burning food is not an identical process the body uses to convert the food into energy. Burning something is a combustion chemical process. The body doesn’t use combustion to convert the food into energy. Instead, it relies on lock and key chemicals (solvents) to dissolve the molecular bonds of the foods. Thus, a calorie is only a representative measure of how the body works. It’s symbolic and is allegedly equivalent enough that it works. So, we’ve all taken for granted the calorie and what it represents when it may, in fact, not be as accurate as we would like. For the sake of argument, however, we will assume that the calorie as measured is accurate for the purposes of this article.
Unfortunately, the FDA and the food industry are both working together to keep the public misinformed. It’s unfortunate, but the food labels are really not there to help consumers. The Nutrition Facts label is probably the only label on the package that you can trust as far as sheer numbers go. So, what is inaccurate about the labeling? Well, let’s start with the numbers of servings. Realistic labeling for a small package of chips should state 1 serving per package. Instead, many food manufacturers break down what should be a single serving into multiple servings. So, you might find that single serving package stated as 2.5 servings. So, the entire nutrition facts will only show you the amounts for 1 sub-serving of that bag of chips (which is about 1/3 of the package). Ok, so who’s going to eat 1/3 of a package and put it away? For many reasons, this labeling idea is stupid. First, it’s a single serving package and should be treated and labeled that way. Second, no one will store 2/3 of the package for later consumption as it will be stale in only a few hours. But, the casual consumer might not look at the number of servings and assume that they ate 80 calories when they, in fact, just ate ~240 calories.
The numbers of servings issue is but one on the label. In addition to the above, the Nutrition Facts lists total Daily Value (DV%) based on a 2000 or 2500 calorie per day diet. Again, you need to know if your body gains or loses fat based on those assumptions. If your body gains at 2000 per day, then you shouldn’t be using those DV values as a guide. You will need to calculate your own Daily Values for yourself based on the Nutrition Facts panel.
Other mislabeling issues include the front of the package. Again, based on the number of servings they put into the Nutrition Facts panel, they can then say ’80 Calories Per Serving’ on the front of the package. This then makes the consumer assume that because it appears to be a single serving package that the entire package contains 80 calories. Again, mislabeling at its finest.
What it comes down to is read the Nutrition Facts label closely and read two pieces of information: Numbers of Servings and Calories Per Serving. Then multiply that out in your head to find out how many REAL calories are in that package. Remember: Numbers of Servings * Calories Per Servings = Total Calories in package. Always determine this before you put that food into your cart. What you think may look like 80 calories may end up being 500 calories.
With laws being enacted in many states requiring restaurants to put nutritional information on the menu, you can now see that Pepper Encrusted New York Strip with Penne Pasta and Spinach is 1500 calories. 1500 calories! That’s nearly my entire daily allotment of calories in one meal! Combine that with their 800 calorie desert and you’re well over your daily recommended intake with one single meal! That doesn’t even take into account breakfast and lunch you ate earlier.
It’s simple, to lose weight you need a calorie deficit. That means that you take in less calories than your body expends in a day. With a calorie deficit, the body reaches into its fat stores to provide energy. This means you can’t eat that 2300 calorie meal combined with breakfast and lunch and expect to lose weight. It won’t happen. In fact, that’s the recipe for weight gain. This will, over time, add pounds to the hips and give you the spare tire that you don’t want. It makes you buy bigger clothes and feel bad about yourself. But, the food industry feeds other industries including the health industry, the insurance industry, the hospitals and on the other side, the food industry itself, the restaurant industry and even the clothing industry (as you get bigger). So, eating more and gaining more weight gives you incentive to spend more money on health and weight related issues (including gym memberships, supplements, weight loss fads, diet supplements and so on).
The simple truth about weight loss: you lose weight through a calorie deficit. You have to eat less than your body expends. Yes, this means you need to remain hungrier than you’ve ever been. But, hungry means your body is losing weight. You can’t lose weight without being hungry at times. But, the desperate hunger you feel initially will subside over time as your body pulls from the fat stores and gets used to less calories.
Calories per day
This is yet another misnomer. We think of our bodies in terms of a 24 hour period and how many calories we shove into it during this period. This is wrong. The body doesn’t know the concept of a day (or a 24 hour period). The body utilizes a continuous cycle of processing. When you eat, you interrupt the fat loss process by adding external calories. Once those calories are finished being processed by the body, the body can then go back to utilizing internal calories from its own stores. This means smarter eating. When you do eat, eat foods that process completely to give maximum nutrition and then allow the body to go back to processing internal stores. This means smaller meals more often to reduce food processing times. Large meals keep your body processing external foods far longer. With a larger meal, there is a large likelyhood that your large meal will still be processing once you start your next meal. So, your body never gets into fat loss mode between meals.
Instead, you need to think of your body as a constant processing machine. It doesn’t recognize a 24 hour day. It continually processes. So, you need to think about eating foods not in a 24 hour period but on a continuous basis. So, about every 2 waking hours you should eat a small meal. That’s the necessary amount of time it takes to process the small meal. You do not need to eat while sleeping. In fact, the sleep fasting period lets your body burn fat. However, if you go too long between meals, the body may go into survival mode and conserve. Adding a small meal keeps the body aware that it is receiving external fuel and helps prevent survival conservation mode. Note that the body’s conservation mechanism can help you lose weight (as well as gain it), so you need to understand how to manage that by eating small meals.
Lower Calorie Foods
By reading the Nutrition Facts panel closely (including numbers of servings) you can accurately determine if that food fits within your calorie requirements. For example, you can eat that cookie if you want. But, if you’re looking at 200-300 calories per meal, that 160 calorie cookie is over half of that meal. You can do it, but you need to readjust your meal intake accordingly.
Eating Out Continued
Once you get into eating smaller meals more often, you may find that eating out is a thing of the past. It’s almost impossible to find restaurants that will serve you a 200-300 calorie meal. Most average meals in restaurants are around 800-1200 per meal. You can limit this by leaving food on the plate, but that’s a waste of money. If you’re with friends, they may think you’re odd not eating an entire meal. I find it simpler to make meals for myself at home. On the other hand, you do need a cheat meal occasionally to keep the body off-guard and kick it out of survival conservation mode. So, your cheat meal should be a ‘standard’ meal you will find at a restaurant, in addition to your 200-300 calorie per meal meals every 2 hours. You should add a cheat meal no more than once per week.
Starch and Weight
Because starch is a big staple on our plates, we must acknowledge the role it plays in our health. We cannot deny that starchy foods are a contributor to our obesity. Most starchy foods are combined with fat and that’s a recipe for fat storage. The reason, starchy foods raise blood insulin levels and insulin is a carrier to bring the fat into our cells for storage. So, the more insulin the body produces, the more likely you are to store fat. When combined with an overly large calorie meal, these body processes are perfectly aligned to store the fat in our cells. Because we continue to eat the same way day in and out, we do not give our bodies a chance to release the fat. So, more and more storage of fat is added and never removed. Thus, we get fatter and fatter to the point of obesity. As a result of this, we need to put starch into perspective. This means, reducing the amount of starches you eat at a meal and reduce their overall importance in the meal itself.
If you’re committed to losing the fat, you need to understand the body’s food and survival mechanisms, food labeling, foods that work for you and nutrition. Our bodies were designed to be hunters and gatherers. That means we eat meals when we find foods in the wild. Once we find them (or hunt them), we would basically eat smaller meals more often rather than sitting down for a big meal. We would also expend our energy engaging in food search. The body’s internal processes have not changed since the days of the hunters and gatherers. But, our meals and energy uses have. We now eat more calories in one sitting than ever in human existence. We sit on couches watching TV, web surfing and playing video games. The body just can’t cope with the excessive calories and, thus, adds the fat to the stores for future famine. In fact, eating too many calories triggers the body’s survival conservation mode by storing the fat for famine situations. The famine situation never comes, so we get fatter and fatter. Just as not eating enough food can trigger storage conservation, so does eating too much.
There is a middle ground where you need to eat small meals to keep the body’s food processing active, but not enough food to kick in fat storage mode. This is the balance in eating that you need to observe. The balance is in calories that you eat, but not always what you eat. The specific foods that you eat fills in the blanks for vitamins and minerals. Limited calorie intake prevents fat storage and encourages fat store release. Note that as our foods have become more calorie dense, they have been lacking in vitamins and minerals. So, you may find that you need to add supplements for vitamins and minerals. I recommend individual vitamins in gelatin capsules versus packed tablets containing recommended Daily Values (which could be inaccurate).
On a final note, once you get to your target body shape and weight, you will need to find your equilibrium mode to maintain that weight. To do this, increase your calorie intake for each meal and eventually you will find that equilibrium. You will also need to eat more food the more active you become. If you drastically increase your daily activity, you will need to compensate for that activity by increasing food intake to prevent, again, survival conservation mode (among other health issues that could arise).
Disclaimer: This information is not intended to be used to as a diagnosis, to diagnose or as a diet. It is strictly to be used for information purposes. You will need to find your own way to lose the weight. These suggestions may work to help you understand the body’s processes, but you will need to choose the foods that keep you healthy and let you lose the fat. Everybody’s body is different, so this information may not work for you. You should also consult with a doctor before launching any calorie restricted diet to determine any pre-existing conditions prior to dieting. This information is provided as is. All risk of use of this information is assumed by the reader. This information is copyright 2009 Randosity. All rights reserved.