1. Diets don’t work.
Maybe this is obvious, but if diets really worked you would only need one in your entire life. The reality is that diets are a short-term fix, like putting a Band-Aid on a cut when the bleeding is internal. Diets don’t solve the real problem.
2. You’ll probably gain weight.
Not at first, in the beginning you will lose weight. But studies have shown that in the long term, dieting is a reliable cause of weight gain. That’s right, even if you’re overweight you’re better off never dieting.
3. Diets make you miserable.
Calorie deficits make you grumpy. Nutrient deprivation makes me grumpy. I think there are better ways to spend our time, how about you?
4. Diets screw up your metabolism.
When you lose weight too quickly, you’re bound to lose some muscle. Also, when you dramatically decrease your calorie intake, your body adjusts to this lower level and learns to use less energy. These two strikes against your metabolism mean that when you go back to your old eating habits (if you’re lucky and don’t over compensate for your starvation by eating more, like most people) then you will store more calories as fat than ever before.
4. Diets make you a buzzkill.
Friends and family with restrictive diets ruin it for everyone. If you won’t even pretend to eat or drink what everyone else is having in celebration you make people uncomfortable in at least two ways: 1) they can tell you aren’t having as good a time as they are, which isn’t fun, and 2) they feel judged being less virtuous than you. Suffer on your own time.
5. Diets destroy your relationship with food.
Diets set you up for a feast or famine mentality, where you oscillate between barely eating anything and binging on 12-packs of deep-fried bacon-stuffed cupcakes. You can’t win.
6. The food tastes horrible.
Eating bad tasting food won’t kill you, but it’s hard to argue that you’re really living either.
7. Diets are hard.
Diets take lots of time, energy and self-discipline. They aren’t easy to keep up, and they’re nearly impossible to maintain. Since they don’t work, this is particularly unfortunate.
8. They’re temporary.
Even if you can stick out a diet and meet your weight goals, you know that as soon as you go back to your old habits the pounds will return (and probably bring some friends). So if it isn’t going to last, what’s the point exactly?
9. They cost money.
Not all diets are expensive, but chances are high that if you start one you will invest in a book or program, and probably special foods as well. It’s true that good food costs money, but do you need to pay extra to suffer and gain weight?
10. There’s a better way.
All the above inconveniences might be acceptable if weight loss is very important to you and there are simply no other ways to achieve it. But that isn’t true. Small, customizable lifestyle changes can transform your body and your health.
The changes are slower and much less dramatic, but they last because they are permanent. Losing a simple 2 lbs a month (.5 lb/week) will set you down almost 25 lbs in one year. More important, for most people a shift to healthier eating greatly improves quality of life. Not only do you get healthier and lose weight, the food is amazing and you discover a world of flavors and food culture you never knew existed.
Diet vs. Dieting
We all know what it means to “go on a diet.” When you are dieting (the verb) you temporarily change how you eat–sometimes in ways that are very extreme–for the purpose of losing weight or achieving another immediate goal, like “detox.”
But we also use the word diet to describe normal, everyday eating patterns such as a “healthy diet” or “vegetarian diet.”
Failing to distinguish short-term and long-term eating behaviors is a serious problem though, because in reality most of us confuse these methods and try using short-term strategies to achieve goals that can only be met with a long-term approach. And describing and correcting this fallacy is almost impossible when the terminology we use is the same for both.
Dieting Is Temporary
To be clear, there are a few cases where dieting (short-term) can be beneficial. Sometimes an athletic event or other performance requires temporary weight loss or a special training program. But if your goal is long-term health or permanent weight loss, you won’t find much success with this approach.
Sure you can lose weight if you go on a diet. In fact, you can lose weight on almost any diet (I’m still skeptical of the cookie diet, but I would not be surprised if someone has lost weight on it). What you must remember is if your changes are temporary, so will be your success.
Worse, most temporary weight loss plans encourage rapid weight loss that ultimately destroys muscle and lowers your metabolism. This makes future attempts at weight loss even more difficult and may result in a net weight gain, once you have fallen off the bandwagon. In other words, you achieve the opposite of your goal.
The Maintenance Illusion
Deep down you probably know all this. Yet still we love to rationalize this behavior by telling ourselves that once we lose the weight, then we will switch to a healthier diet. We tend to associate “healthy diets” with weight maintenance, and we keep this idea in the back of our brains for the mythical time when we finally achieve our perfect, ideal bodies. But this strategy is backwards.
Habit
To lose weight and keep it off, to prevent chronic diseases and stay fit and active into old age, we need to permanently change our daily eating habits. We must learn to make healthier choices and gradually shift our behaviors to those of a healthy, thin person.
To change our bodies we must change our habits. And habits are created in our minds. We need to stop thinking of dieting as a way to achieve permanent weight loss. Instead we need a term that emphasizes our set of personal habits we adopt for long-term good health.
Healthstyle
This is the word I am choosing to describe the healthy habits that fit our own individual styles. One of the wonderful things about health and weight loss is that there are countless ways to get there. And what works for someone may not work for you. Healthstyle is your customized path to health that suits your personal tastes and lifestyle. Most importantly, Healthstyle emphasizes habits and long-term health, not painful diets and temporary weight loss.
You have been struggling to take control of your healthy fitness for a long time. Perhaps you even feel powerless to change. You have experienced all of the frustration and disappointment that comes from dieting.
You already know that dieting doesn’t work. If it did why would there be hundreds of diets to choose from? The reason it always fails is simple, dieting only focuses on the symptom instead of the problem.
The real problem is not what the scale says but rather how we think and what we most frequently think about. Dieting makes as much sense as surgeon treating appendicitis with only pain medicine or a gardener weeding a garden by trimming the weeds at ground level.
Hypnosis works because it gives you access to the hard drive, the subconscious, where behavior originates. Hypnosis gives you the unique ability to use your imagination to design how you look.
Hypnosis was approved by the AMA back in 1958. It has been scientifically researched for decades and consistent results support it as a legitimate tool empowering individuals to establish positive healthy change in their lives.
This uniquely effective gastric band hypnosis program puts you on the fast track to lasting fitness success. It is so effective because it powerfully blends the quick-fix success offered by real life gastric band surgery with the creative qualities of hypnosis.
By imagining with hypnosis that you have undergone gastric band surgery your inner thoughts begin to make changes with the choices you make. You comfortably start eating less and weighing less.
You are also guided to begin creating thoughts and images of the new fit healthy you. This positive approach helps you to begin anticipating and expecting the fitness success you desire. You have tried everything else now it is time to try hypnosis.
“Greens are the No. 1 food you can eat regularly to help improve your health,” says Jill Nussinow, MS, RD, a culinary educator in Northern California and the author of The Veggie Queen.
That’s because leafy vegetables are brimming with fiber along with vitamins, minerals, and plant-based substances that may help protect you from heart disease, diabetes, and perhaps even cancer. Even so, Americans are not eating as many vegetables each day as dietary experts recommend.
To encourage you to put more leafy vegetables on your plate, WebMD asked Nussinow to rank the country’s most widely-eaten greens from most nutritious to least. Here’s our top 10 list:
Kale: This nutrition powerhouse “offers everything you want in a leafy green,” says Nussinow, who gave it her first-place ranking. It’s an excellent source of vitamins A C, and K, has a good amount of calcium for a vegetable, and also supplies folate and potassium. Kale’s ruffle-edged leaves may range in color from cream to purple to black depending on the variety.
Before cooking with kale, collards, turnips, and chard, Nussinow recommends swishing the greens in a water-filled sink, draining the sink, then repeating this rinse until the leaves are dirt-free. Her favorite cooking method for these four greens is to rub the leaves in olive oil or tahini (sesame paste) and cook them for five minutes with garlic, olive oil, and broth.
Collards: Used in Southern-style cooking, collard greens are similar in nutrition to kale. But they have a heartier and chewier texture and a stronger cabbage-like taste. “Collards are an under-appreciated vegetable and most people don’t know about them,” suggests Nussinow. She says they’re also popular with the raw food movement because the wide leaves are used as a wrapper instead of tortillas or bread. Down South, collards are typically slow cooked with either a ham hock or smoked turkey leg. A half cup has 25 calories.
Turnip greens: “If you buy turnips with the tops on, you get two vegetables in one,” Nussinow tells WebMD. Turnip leaves are another Southern favorite traditionally made with pork. More tender than other greens and needing less cooking, this sharp-flavored leaf is low in calories yet loaded with vitamins A,C, and K as well as calcium.
Swiss chard: With red stems, stalks, and veins on its leaves, Swiss chard has a beet-like taste and soft texture that’s perfect for sauteeing. Both Swiss chard and spinach contain oxalates, which are slightly reduced by cooking and can bind to calcium, a concern for people prone to kidney stones. Chard contains 15 calories in one-half cup and is a good source of vitamins A and C. Nussinow likes to make a sweet-and-sour chard by adding raisins and vinegar to the cooked greens.
Spinach: Popeye’s favorite vegetable has 20 calories per serving, plus it’s packed with vitamins A and C, as well as folate. And because heat reduces the green’s oxalate content, freeing up its dietary calcium, “cooked spinach gives you more nutrition than raw,” says Nussinow. Spinach leaves can be cooked quickly in the water that remains on them after rinsing, or they can be eaten raw in salads. Bags of frozen chopped spinach are more convenient to use than block kinds, and this mild-flavored vegetable can be added to soups, pasta dishes, and casseroles.
Mustard greens: Another Southern green with a similar nutrition profile to turnip leaves and collards, mustard greens have scalloped edges and come in red and green varieties. They have a peppery taste and give off a mustardy smell during cooking. Their spiciness can be toned down by adding an acid, such as vinegar or lemon juice, toward the end of cooking, suggests Nussinow. Cooked mustard greens have 10 calories in one-half cup.
Broccoli: With 25 calories a serving, broccoli is rich in vitamin C and is also a good source of vitamin A, potassium, and folate. Americans eat about 6 pounds of it a year. Its stalks and florets add both crunch and color to stir-fries. While some kids may call this veggie “trees,” they often like it best raw or steamed with a yogurt-based dip. Nussinow mixes fresh broccoli into her pasta during the last three minutes of cooking so both are ready at the same time.
Red and Green Leaf and Romaine Lettuce: A familiar sight in salad bowls, these lettuces are high in vitamin A and offer some folate. Leaf lettuces have a softer texture than romaine, a crunchy variety used in Caesar salads. Fans of Iceberg lettuce may go for romaine, a crispy green that’s better for you. Nussinow points out “the darker the lettuce leaf, the more nutrition it has,” making red leaf slightly healthier than green. If you don’t drown lettuce in a creamy dressing, one cup contains 10 calories.
Cabbage: Although paler in color than other leafy greens, this cruciferous vegetable is a great source of cancer-fighting compounds and vitamin C. Nussinow considers thisversatile green “the workhorse of the kitchen.” Available in red and green varieties, cabbage can be cooked, added raw to salads or stir fries, shredded into a slaw, or made into sauerkraut. It’s also a staple of St. Patrick’s Day boiled suppers and can give off a strong smell when cooking. One-half cup cooked has 15 calories.
Iceberg Lettuce: This bland-tasting head lettuce is mostly water. But it’s the country’s most popular leafy green and each of us eats about 17 pounds of iceberg a year. While tops in consumption, it’s last on our list for its health benefits. “It’s not devoid of all nutrition, but it’s pretty close,” Nussinow tells WebMD. Although we’re eating less iceberg than we did two decades ago, it’s still a common ingredient on hamburgers and in taco salads. “It can be a starter green,” says Nussinow, to draw people into a broader array of salad greens.
A Boston area Hypnotherapist, with 10 years of medical experience as an RN, Paul has been helping clients since 2001 to overcome everyday challenges. Read more
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