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carbohydrates



Josh Steele’s 250 lb Weight Loss: Inspired by Biggest Loser, Achieved Through Hard Work

The Biggest Loser is a popular show about average people who have not been successful losing weight by themselves. They see the show as both a last resort, and a second chance. Thousands try out each year but only 16 make the cut. Josh Steele knows all about this process. He’s been writing to the Biggest Loser for years, but was never chosen for the show. What happens to BL contestant hopefuls when they don’t make the cut? If you’re Josh, you embrace the old-school motto, “eat less, move more,” and by doing so, Josh lost a phenomenal 250 pounds! This is his story.

Josh Steele - Before and After

At nearly 7 foot tall, Josh Steele is a man who can afford to carry a few extra pounds and still be healthy, but the day he weighed in at just shy of 600 pounds, he knew his height couldn’t compensate any longer. Always a big strapping lad, he said he didn’t even really notice the weight coming on because it happened so gradually.  ”I think back and realized I just became lazy,” he confessed. “Partying and late night eating caught up to me.”


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Take Grain Brain’s Villainization of Carbs with a Grain of Salt

Grain Brain is the catchy title of a new self-help diet book on the New York Times Advice and How-to Best Sellers lists. The author, neurologist David Perlmutter, makes the case for a slow death to brain cells caused by wheat, “carbs,” and sugar. Those foods, he says, are behind most of the common but incurable neurologic diseases including Alzheimer’s, dementia, autism, anxiety, depression, and others. To prevent and treat those conditions, he recommends a diet of fish, seeds, nuts, and olive oil, sans the “carbs” from grains, milk, fruit, and sugary sweets. Grain Brain is in the same vein as Wheat Belly and other best-selling Paleo-type diet books.

grain brain

David Perlmutter and his co-author, writer Kristin Loberg, followed the diet book formula: reel in the lay audience with indisputable scientific facts and then lead them to ungrounded conclusions because they all sound good. With technical expertise, Dr. Perlmutter explains the workings of the brain and central nervous system. He is up on the hot nutrition topics and buzzwords of the day: inflammation, free radicals, bacteria in the gut, and metabolic fuels.

Sure, we agree that neurological diseases are scary and seem to be everywhere, but are gluten and carbohydrates the cause? Not so fast. David Perlmutter is often called “cutting edge,” which means research verification is needed.  
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5 Ways to Fuel up for Exercise

By Team Best Life – TheBestLife.com

It may seem counterintuitive to take in calories before you head to the gym to burn them off, but eating a healthy bite beforehand can help you make the most of your workout. No matter what kind of activity you’re planning, you can use these tips to fuel up for fitness:


Eat when it feels best. Eating one hour before your workout is a good general rule, but everyone’s body is different. For instance, some people may feel uncomfortable or bloated trying to exercise after a snack or meal while others may be distracted by a rumbling tummy. Only you know exactly how much you can comfortably eat and how soon before your workout.

Keep track of carbs. Because glucose—a carbohydrate—is your muscles’ preferred source of fuel, you need to go into a workout with enough stored glucose (aka glycogen). If you eat a balanced diet, you should be all set. But if you’re hitting the gym hours after your last meal or snack, you might need a little carb boost; 15 grams should do the trick.
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Running in a Glycogen Depleted State Lets Your Body Access Fat Stores

Are you in the midst of training for a half or full marathon? If the answer is yes, I’m guessing that carbohydrate gels are a big part of your training routine. Even if the answer is no, there’s probably a good chance that you consume these gels, chews or other such supplements to get through your runs.

While these gels have a place in long distance run training, of late, runners have been overusing them, believing they need the supplements for even short runs. That overuse comes with some heavy consequences.

Here’s the deal: Our bodies are designed to run on either sugar or fat. Sugar, or glycogen, comes in very limited stores. Fat, on the other hand, is available in a nearly endless supply. The trick is to teach your body to access that fat. When you overuse carbohydrate supplements like gels, your body doesn’t get the chance to learn this and it fails to access fat for fuel.

The result of this inability to access fat in a race or a long run is what’s classically known as a bonk. The result of the inability to access fat on a regular basis is slower running and unwanted calories.

So when and where should you use gels and how do you break your dependence on them? You train your body to access fat by practicing runs in a glycogen depleted (GD) state.
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Portion Size Reality Check: Learn How to Eat Healthy Starches

By Janis Jibrin, M.S., R.D., TheBestLife.com lead nutritionist

A little calorie denial is OK, but if your denial’s deep, sooner or later you’ll pay the price on the scale. My recommendation: Take a few weeks to measure your food. Once you get portions under control, you’ll automatically cut back on calories. Rolling your eyes already? I know, so many people can’t stand the idea of measuring, but I’m going to make it a little easier by asking you to track just one type of food for a week.

Sure, you could measure and weigh everything that crosses your lips, but most of us aren’t getting fat off of fruit, vegetables, fat-free milk, fish and other healthy, low-calorie foods. It’s bread, potatoes and other starchy foods, as well as fried foods, sugary beverages, sweets, salty snacks, and too much butter, oil, mayo and other fats that get us all into trouble.

This week, I’m going to ask you to focus on one major waistline saboteur: starches. Your goal is to cut way back on white bread, white rice and other refined grain products and enjoy healthy starches like whole grains and sweet potatoes in moderation. (They’re more nutritious and make you feel fuller than refined grains.) For some people, the “in moderation” part can be tricky. That’s why you’ll get so much out of measuring and tracking servings this week; pretty soon you can put away the measuring cups and just eyeball your plate. In just a few weeks, you’ll emerge a portion pro, and you’ll love the results on the scale.
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