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Consequently, researchers have widely discredited the hCG diet, which involves using hCG injections, pellets, sprays, or drops, and consuming as few as 500 calories daily. The diet is problematic not only because there’s a lack of research on hCG supplements, but also because the calorie requirement is dangerously low, potentially leading to nutrient deficiencies, fatigue, hormone imbalances, blood clots, and other issues. Thus, most experts agree the hCG diet is not safe for anyone, the Mayo Clinic notes. (35)
The best way to understand and implement Step 1 is to skip the boxed, pre-made foods, and shop the perimeter of the grocery store. By shopping just the perimeter of the grocery store you’ll pick up organic fruits and veggies, lean protein from the butcher and freshly baked bread from the store bakery. You’re only buying fresh food. Of course this is more metaphor than rule. Organic pasta, rice and beans are usually found in isles as well are organic whole wheat flour and spices. Be sure to choose these ingredients in the purest forms, pick up the organic brown rice, not the box of rice mixture with the spices. The only ingredient on the label should be “brown rice.”
Dairy products such as cream and cheeses. They work well in cooking as they satisfy. The problem is if you’re munching a lot of cheese in front of the TV in the evening… without being hungry. Be careful with that. Or lots of cream with dessert, when you’re actually already full and just keep eating because it tastes good. Or another common culprit: loads of heavy cream in the coffee, many times per day.
Portion control is a big part of losing weight and keeping it off, according to the Mayo Clinic. Pre-packing your lunch could help. “Learn about portions and embrace the idea, not just because they help you lose weight, but because it’s great to know the right size for your own body and activity level,” Dr. Bazilian says. Portioning out your lunches also takes the guesswork out of eating out and could help you save money. These are the tips a weight loss coach won’t tell you.
Enjoy the rich flavor of sweet potatoes? While home on Sundays, cook up a batch. Wrap each one in foil and bake for about an hour at 425 degrees F, or until their luscious, sweet juices start to ooze out into the foil. At work the following week, just pop one in the microwave for a quick warm-up. They’re loaded with taste, so they don’t need any extra toppings. If you want a little zest, swirl in a teaspoon or two of no-salt-added Dijon mustard or a quarter cup of plain nonfat Greek yogurt.
Your habits and cravings may both rear their heads at restaurants, where it's easy to blow your diet in seconds. To stick to the plan, says Juge, be diligent in ordering. "Ask them to grill your meat without oil or grease. Ask for steamed vegetables with no butter. Get a salad (no cheese) with either fat-free dressing or a vinaigrette." After his 14 years in bodybuilding, Juge testifies that he's found many restaurants are accommodating, so there's no reason to avoid them as long as they'll cook to your preferences.
It's not just breakfast that's important when it comes to weight loss. So is lunch. A 2015 article published in Current Obesity Reports notes that planned, regular eating habits play a big role in promoting a healthy weight. Enjoy 2 cups of minestrone soup with five whole-grain crackers and 1 ounce of low-fat cheddar cheese at your next lunch for 410 calories. A quinoa salad made with 1 cup of cooked quinoa tossed with 1 cup of mixed diced raw veggies such as grape tomatoes, red onions and peppers, 1/2 cup of firm pressed tofu, 1 teaspoon of sesame oil and grated ginger for 390 calories also makes a good lunch option on your weight-loss diet. Or try a simple turkey sandwich made with two slices of whole-wheat bread, 3 ounces of turkey breast with lettuce, tomato and mustard and served with 6 ounces of nonfat yogurt, a small apple and 1 cup of sliced cucumbers for 440 calories.
SOURCES: WebMD Feature: "With Fruits and Veggies, More Matters." 2005 U.S. Dietary Guidelines. Elizabeth Ward, MS, RD, author, The Pocket Idiot's Guide to the New Food Pyramids. Elaine Magee, MPH, RD,author, Comfort Food Makeovers. Brian Wansink, PhD, professor and director, Cornell Food and Brand Lab, Ithaca, N.Y.; author, Mindless Eating. Barbara Rolls, PhD, professor of nutritional sciences; and director, laboratory for the study of human ingestive behaviors, Penn State University; and author, The Volumetrics Eating Plan.
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Hi there, it’s Lacey! I’m the editor and main writer for A Sweet Pea Chef. I'm a food blogger, photographer, videographer, clean eating expert, and mommy of four. I also run the awesome free Take Back Your Health Community, am the healthy and clean weekly meal planner behind No-Fail Meals, and a little bit in love with Clean Eating. Be sure to check out my free beginner’s guide to eating clean and follow me on YouTube and Instagram to get my latest recipes and healthy eating inspiration.
This high-fat, adequate-protein, low-carb fad diet sends the body into a state of ketosis, in which the body uses stored fat for energy. Research published in Clinical Cardiology suggests the ketogenic, or “keto,” diet can be an effective weight loss method, but to be successful, you must follow the plan consistently with no cheat days — otherwise, you’re just eating a high-fat diet that may be high in unhealthy fats for no reason. (1) (A pro tip? If you're planning on doing the diet, consider perusing this complete keto food list and reading up on the healthiest fats for keto diet followers.)
Not all fat is bad. Healthy or “good” fats can actually help to control your weight, as well as manage your moods and fight fatigue. Unsaturated fats found in avocados, nuts, seeds, soymilk, tofu, and fatty fish can help fill you up, while adding a little tasty olive oil to a plate of vegetables, for example, can make it easier to eat healthy food and improve the overall quality of your diet.
Make sure that the diet has been studied extensively for safety — and discuss any changes with your physician or registered dietitian before beginning a new diet. (If you don’t have a dietitian, find one in your area at the Academy of Nutrition and Dietetics website.) And do a self-check to ensure the diet fits with your own values and preferences.
If taking the time to slice and dice vegetables holds you back from eating them, then invest in the pre-chopped or pre-washed vegetables. Rene Ficek, RD, the lead nutrition expert at Seattle Sutton’s Healthy Eating says fresh produce is the cornerstone of healthy nutrition—and using pre-chopped vegetables could cut your cooking time in half. “Plus, keeping sliced veggies and prepared dips like hummus are great to have on hand at all time,” Fieck adds.
Becky–this is a great quick start plan. I want to lose 5 pounds I put on after a recent weight loss. It’s very balanced with lots of plant protein as well as animal protein. My only comment is that it’s a lot of fiber very quickly, and I know that this would cause me intestinal pain, especially from raw veggies. It’s so advantageous to have these available by prepping, so I will eat smaller portions (1cup carrots is too much for me at 120 lbs), chew them well and eat slowly and save the rest in case I am still hungry before the next meal! For people who are used to eating more food, I’m wondering if they are able to handle the fiber better than someone like me who has already learned to cut way back on portion sizes!