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Diet and Nutrition



Monica Geller’s Weight Loss Transformation Inspires 20 Years Later

monica geller weight loss

Yesterday was the 20th anniversary of the premiere of Friends – what I’ll be bold enough to call the quintessential TV show of the ’90s and early ’00s. I still quote it regularly and find ways to insert the nuisances of one of the best television comedies into my daily life. The fact that this anniversary is such a big deal proves I’m not alone!

“Fat Monica,” played by Courtney Cox, was the character brought to life to illustrate Monica Geller’s back story. Once an overweight teen with a serious junk food affection, present-day Monica was a fit and trim chef who found a different way to love food. So today, 20 years after this TV darling clapped its hands into our lives, we celebrate one of the most entertaining #TransformationTuesday successes around.
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Your Favorite Pumpkin Treats are Full of Hidden Sugar, Fake Flavor

pumpkins

It’s already started: the time of pumpkin-flavored everything. Though many are cynical about the abundance of pumpkin, there’s no denying its power as a product. It’s estimated that we spend around $300 million a year, mostly between September and November, on products that at least kind of smell and taste like fall.

Essentially, people are going bananas for pumpkin. In fact, it’s one of the only vegetables that can claim a fandom. The thing is, most of the pumpkin products you can find this time of year don’t contain any pumpkin at all, just fake, processed pumpkin flavoring.

Take for example the ever-popular Pumpkin Spice Latte from Starbucks. The beverage doesn’t contain any actual pumpkin, just artificial flavoring. The same can be said for the new Pumpkin Spice Oreos and many other products that will appear on shelves in the next few weeks.
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Cynthia Arnold Lost 76 Pounds by Taking One Year to Focus On Her Health

“I was always considered the big girl with a pretty face my entire life. From the age of 20 to 30 I gained over 100 pounds dealing with low self-esteem, taking care of two children and not taking care of me.” Cynthia Arnold says her weight never really bothered her, but as a diabetic with high blood pressure, she knew the extra pounds were taking a toll on her body.

cynthia arnold

One day, the woman who put everyone else first decided she needed to take top priority. “On May 6, 2013 I started to love me,” she admitted. “I dedicated one year to a journey of self-discovery and made a vow to get healthy.” After losing 76 pounds, Cynthia is declaring the journey a complete success, in more ways than one.

More from Cynthia in her own words -

What habits specifically led you to gain weight? Binge eating. I would go days without eating and then eat until I was sick. I didn’t know portion control and used food as a comfort zone. When I was sad, angry or depressed, food was my best friend.

How did you lose the weight? I realized that it was going to take discipline to get the rewards I was looking for, so I started out with NO white carbs at all for about a week so my body could detox from the sugar. After that I did no carbs after noon and tried to eat clean. I made sure I shopped the outer edges of the store, didn’t eat too much processed food and did lots of research. 


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Retrain Your Brain to Actually Enjoy Eating Healthy Food

diet

We all know eating salad is better than eating candy bars, but you can’t control which foods you actually enjoy eating…or can you? This new study brings new meaning to brain food.

Shape Magazine recapped a recent study published by Nutrition & Diabetes explaining that it may be possible to neurologically reprogram your brain to prefer healthier foods. The study took 13 people and gave the first group a structured high protein, low glycemic index, low calorie diet while the second group could continue eating “normal” foods like pizza and potato chips. They took MRI scans of all participants before the study, then again six months later.

Both times, all participants were shown images of healthy foods and unhealthy foods, then they tracked and compared the neurological responses.

What did they find? 
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Fall for Kale and White Bean Stuffed Sweet Potatoes for Dinner

kale-bean-sweet-potato

As fall approaches, I can’t get enough of nutrient dense root vegetables. Most notably: the sweet potato. While some prefer variety in their diet, I could eat some form of sweet potato every day: mashed for breakfast, fried for lunch, and stuffed for dinner.

sweet-potatoes

Stuffed sweet potato, you ask? Yes. My multiple experiments in the kitchen to include as much sweet potato as possible has led to one of my staple year-round dinners –the kale & white bean stuffed sweet potato. Who needs to wait for fall to have a hearty, yet surprisingly light, dinner? Not me!

Sweet potatoes are an all-star source of beta-carotene, vitamin A, and the purple sweet potatoes are even thought to have anti-oxidant and anti-inflammatory properties. Just as the recipe name implies, you simply bake the sweet potatoes, choose your green and your white bean, prepare as directed, then stuff the greens & beans into the sweet potato for a healthy and satisfying edible boat! It’s truly delicious.
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