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Getting Lean & Mean

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    Getting Lean & Mean


    Lean Eatin' - Part I
    By John M Berardi
    First published at www.t-mag.com, May 17 2002.

    With summer fast approaching, "beach-think" has set in and the current most-popular question is, "Oh wise and mighty JB who knoweth and loveth the alimentary arts while abhorring all that is adipose, how might I battle my corpulence?" Okay, okay, it's more like, "Hey jackass, how do I get rid of my gut?" but a guy can dream of eloquent questions from glib readers, can't he?

    Fed up with answering the gut question for the bazillionth time, this article was born. In fact, this article is the transcript from one of the lectures I recently gave at Ian King's excellent Bigger, Stronger, Leaner! seminar in Toronto. If you think it's time to bring out those abs for summer, then this is the article for you!

    Gadgets and Gimmickry

    The science and art of eating for fat loss and muscle gain have become big business. Unfortunately, this big business, in the eternal quest to get paid, has taken the focus off excellent eating and excellent exercise regimens. Instead, with infomercials, marketing and advertising, and strategic alliances with the media (magazines, TV, etc), the diet and exercise industry has confused most people to the point that all they can do now is call up 1-800 numbers or jump on a secure server with their credit card ready. Some of these infomercials not only ignore the role of diet and exercise, they try to convince you those things aren't necessary when you buy their fat melting vibrating belts and magic pills.

    Why has this transpired? Well, the answer is simple. And for three easy payments of $19.95, I'll tell you. No, no, just kidding. How about a quote instead?

    "Throughout history, the difference between scientists and physicians on the one hand, and quacks and promoters on the other, has been that the scientists and physicians have attempted to show both what they knew and what they didn't know while the promoters saw the questions as simple and obvious, and always had all the answers."

    Therefore, it doesn't seem such a mystery why people buy into the gimmickry. Telling the people what they want to hear wins them over. The problem is that while radical diets, gadgets, and pills may work in the short run, they often compromise an individual's health and well-being more than the extra fat does if they're overweight. This makes the cost to benefit ratio ridiculously low. The other problem is that these strategies don't typically work in the long run. So if you're trying radical new methods, it's a safe bet to assume that after the "treatment" is over, you'll likely go back to normal.

    Now personally, I love being lean, but I also enjoy my good health. And my focus remains on using the basics of good, natural food selection and an active lifestyle that includes regular, preplanned physical activity. Anyone who's read my work knows that I'm not a big fan of prepackaged meals, gadgets or magic potions. As revolutionary as it sounds, I believe you can get lean by manipulating your diet and exercise alone.

    So the purpose of this article is to provide a scientific basis for making good food selections, the real "secret" behind getting and staying lean. More specifically, I'll discuss the following:

    Why a calorie is not a calorie
    Why a protein is not a protein
    Why a carbohydrate is not a carbohydrate
    Why a fat is not a fat
    How to choose your food wisely
    Okay, let's dive in and prepare to "get your beach on."

    A Calorie Is Not A Calorie

    While the gurus and pundits of the past believed that all calories were created equal, and while much of the current dietetics herd still believes it, I'm here to tell you why it just ain't true. To do so, I'll focus on three main arguments: the Thermic Effect of Feeding (TEF), cross-cultural studies, and the effects of isoenergetic diets using different foods.

    The TEF, as I've said many times before, represents the additional caloric expenditure (above resting metabolism) that it takes to digest, absorb, and process the food you eat. Studies on the thermic effect of different foods have been important in describing the different effects of the macronutrients on metabolism.

    The TEF lasts from between one to four hours after eating a meal. When adding up the thermic effects from each of your meals, this extra metabolism represents between 5% and 15% of your total daily energy expenditure. Therefore, if your daily energy expenditure is 3,000kcal, about 150 to 450kcal of that comes from the TEF. Interestingly, different macronutrients tend to have different effects on metabolism.

    Welle et al. (1981) and Robinson et al (1990) demonstrated that during a normal six hour period of rest and fasting (basal metabolism), subjects burn about 270kcal. When eating a single 400kcal meal of carbs alone (100g) or fat alone (44g), the energy burned during this six hour period reached 290kcal (an additional 20kcal). Interestingly, when eating 400kcal of protein alone (100g) the subjects burned 310kcal during this six hour period (an additional 40kcal). Therefore, protein alone had double the thermogenic power vs. fat or carbs alone!

    Swaminathan et al (1985) demonstrated that during a normal fasted 90-minute period, both lean and obese subjects burned about 110 calories. When consuming a 400kcal, fat only meal (44g), the lean subjects burned 125kcal (+15kcal) while the obese subjects only burned 110kcal (+0Kcal).
    This indicates that while the lean can up-regulate metabolism when eating fat, the obese may, in fact, have a defect in their thermogenic response mechanisms for fat. When fed a 400kcal mixed meal (P+C+F), the lean subjects burned 130kcal (+20kcal) during the 90-minutes while the obese burned 125kcal (+25kcal) during the 90-minutes. These data demonstrate that mixed meals are more thermogenic than fat only meals and that lean people have a better TEF response than the obese.

    So now that you understand that different macronutrients (at the same energy intake) can alter calorie balance within a single meal, here's another interesting argument for the fact that all calories were not created equal. In a study by Campbell et al (1991), 6,500 rural and urban Chinese were compared to the US population norms for energy intake, macronutrient breakdown, and health. This is an important comparison due to the fact that obesity and cardiovascular diseases have reached epidemic proportions in North America while the prevalence is much lower in China. Check out this data on average nutrient intake:

    U.S.:

    Energy - 30.6kcal/kg
    Carbohydrate - 42% (224g)
    Fat Intake - 36% (85.86g)
    Alcohol - 7%
    Fiber - 11g/day
    Protein - 15% (80g)
    % Protein from Animal - 70% (56g)
    BMI (wt/ht*ht) - 25.8
    China

    Energy - 40.6kcal/kg
    Carbohydrate - 71% (504g)
    Fat Intake - 14% (44g)
    Alcohol - 5%
    Fiber - 33g/day
    Protein - 10% (71g)
    % Protein from Animal - 11% (7g)
    BMI (wt/ht*ht) - 20.5
    It's interesting to note that while the Chinese have a much lower body mass index (as represented by weight in kg/height squared in meters) and a much lower prevalence of obesity and cardiovascular disease, they eat about 25 to 35% more food than we do! Now, the Chinese tend to be more active than we are, but when the numbers were corrected for activity levels, the differences remain!

    Looking at the macronutrient breakdowns, the Chinese are on a high-carb diet, no doubt. But they're not fat. And while their protein intake, by percentage, is lower, they do get nearly as much total protein, by gram amount, as we do. Perhaps we could take a lesson from the Chinese. Clearly not all calories are created equal because if they were, the Chinese would be fatter than we are! But instead, the average 100kg Chinese person gets to enjoy a 4060kcal diet while keeping his lean physique.

    I know, I know, that study is only epidemiological and therefore lacks some explanatory power, but stay tuned as I present two final studies to demonstrate that all calories were not created equal.

    In a study by Demling et al (2000), the researchers demonstrated that food choice and timing could be more important than total calorie intake. Before the study began, overweight police officers, eating about 2100 to 2300kcal per day, tipped the scales at 216lbs with 56lbs of fat mass (25% fat) and 158lbs of lean mass. They were eating about 74g protein, 380g carbs, and 56g fat. Since this is clearly a hypocaloric diet, they should've been losing weight. But they weren't.

    Unfortunately for these poor guys, they were eating only 10% of their calories at breakfast and a whopping 50% of their calories right before bed. In addition, 50% of their carb intake was sugar! After diet counseling, these guys still ate the same diet in terms of macronutrients, but they ate 70% of their calories during the active parts of their day and 80% of their carb intake was complex and low on the GI scale. At the end of twelve weeks these guys lost 3lbs of weight and 5lbs of fat while gaining 2lbs of lean mass. And this was without changing exercise habits! While these changes weren't huge, it's clear that food choices and timing make a difference.

    In another study by T-mag's own Doug Kalman et al (2001), Doug showed that a 1200kcal, high-protein (47%P, 36.5%C, 16.5%F) diet was more effective than a 1200kcal, moderate-protein (24.5%P, 48.3%C, 27.2%F) diet for fat loss. Subjects in the high-protein group lost 6.3lbs of body weight, 5.3lbs of fat weight, and only 1lb of lean weight. The moderate protein group lost 3.1lbs of body weight, no fat weight, and 4.5 whopping pounds of lean weight. Try telling these subjects that a calorie is a calorie!

    In the end, there clearly are ways to burn more calories and lose more weight while eating diets differing in macronutrient content but similar in energy intake. In addition, if you can believe it, there may even be ways to eat more food while staying leaner. Just ask the Chinese.

    A Protein Is Not A Protein

    In this section, I'd like to demonstrate that not all proteins were created equal. Specifically, I'll briefly discuss whey and casein protein, fast and slow protein, animal and vegetable protein, cod/fish protein and soy protein.
    The topic of whey vs. casein has been discussed ad nauseum lately so rather than belabor this issue, I'll quickly summarize a few studies.

    Demling et al (2000) compared two groups on a 2100 to 2300kcal diet containing 143gP (26%), 286gC (52%), and 49gF (20%). Both groups weight trained for twelve weeks but received 75g of their daily protein intake from either a whey-based drink or a milk-protein isolate drink (80% casein, 20% whey). At the end of the study, the milk-protein isolate group lost more fat (15.4lbs vs. 9.2lbs), gained more lean mass (9lbs vs. 4.4lbs), and gained more upper and lower body strength than the whey group. It appears that milk protein isolate ingestion, when on a training program, may be a better way to enhance fat loss and muscle gain.

    Lands et al (1999) showed that when supplementing with 20g of whey or casein for three months, the whey group had up-regulated their antioxidant defense systems and had increased performance in an anaerobic exercise task. The casein group didn't improve on any of the above parameters. Therefore whey may be better for antioxidant protection.

    Since the fast vs. slow debate focuses on whey (fast) vs. casein (slow), let's address that research here. In studies by Boirie et al (1997) and Dangin et al (2001), it was shown that whey protein is better for up-regulating protein synthesis while casein protein is better for down-regulating protein breakdown. Not much more has to be said about this since it's been discussed about a thousand other times on this site alone. The take-home message from these studies is that a milk protein blend or a supplement containing whey + casein may be your best bet for body composition improvements.

    Next up, what about those kooky vegetarians? Well, in comparing an omnivorous diet (meat containing) with a vegetarian diet, Campbell et al (1995, 1999) demonstrated that strength gains and body composition improvements are impaired when meat is removed from the diet.

    In their studies, subjects weight trained for twelve weeks while consuming a 2300kcal diet consisting of 70-90gP (12-15%), 267-317gC (49%), and 82-87gF (7-11%). The only difference between groups was the fact that one group ate a meat-free diet while the other group ate meat. At the end of the twelve weeks, the meat eaters lost 2.8lbs of fat while gaining 3.74lbs of lean tissue. The vegetarians, on the other hand, lost no fat weight and lost 1.76lbs of lean tissue. Bottom line, meat seems to be an essential part of the diet.

    Regarding fish in the diet, Lavigne et al (2001) demonstrated that cod protein was better than soy or casein for increasing muscle glucose sensitivity and for preventing insulin resistance in high-fat fed rats. Since codfish has a favorable omega-3 profile, the researchers duplicated their work using only the protein component of cod and the benefits remained the same. This indicates that eating fish may improve your carbohydrate sensitivity and ultimately your body composition and these effects may be independent of the fatty acid profile.

    Finally, Lohrke et al (2001) showed that growing pigs fed a diet consisting of soy as the only source of protein had lower body weights, amino acid imbalances, increased cortisol levels, and increased muscle breakdown. The casein-fed pigs grew normally. This study indicates that a diet containing exclusively a low quality protein (soy in this case) may interfere with normal growth and development.

    So, how do we use this information to our advantage? Well, since different protein sources confer different benefits, your best bet is to eat some fish protein (cod, salmon, tuna), some lean meat protein, and some milk protein isolates or whey/casein blends each day. Eating from a limited list of protein sources is a big mistake.

    Depending on their individual needs, my clients typically eat a different protein source with every meal so that by the end of the day they've gotten complete protein from egg whites, fat free cheese, milk protein isolate shakes, cottage cheese, salmon or tuna and lean beef, not to mention the incomplete sources like mixed beans and mixed nuts.

    Summary of Part I

    With all the media hype out there, the key to staying lean and mean is still diet, specifically, good food choices.
    A calorie is not a calorie because the macronutrient content of each meal affects the body's response to the feeding. That basically means you could change your body composition by eating the same amount of calories each day, but making different food choices. Meal timing also plays an important role.
    A high protein diet may be better than a moderate protein diet for fat loss.
    A protein is not a protein because different kinds of proteins affect the body in different ways. Milk protein isolate (80% casein, 20% whey) may be better than whey alone if your goal is fat loss. Whey looks like it's better for antioxidant protection, however.
    A supplement containing whey + casein may be your best bet for body composition improvements.
    Meat eaters can lose fat faster and gain more muscle than vegetarians, even if the vegetarians eat the same amount of calories and get the same amount of protein.
    Eating fish may improve your carbohydrate sensitivity and ultimately your body composition.
    Soy still sucks as a primary protein source.
    Next week, I'll discuss why a carb is not a carb and why a fat is not a fat, plus provide a list of food choices.


    © 2002 - 2003 Science Link, Inc. All Rights Reserved.

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    Lean Eatin' - Part II
    By John M Berardi
    First published at www.t-mag.com, May 24 2002.


    With summer fast approaching, "beach-think" has set in and the current most popular question is, "Oh wise and mighty JB who knoweth and loveth the alimentary arts while abhorring all that is adipose, how might I battle my corpulence?" Okay, okay, it's more like, "Hey jackass, how do I get rid of my gut?" but a guy can dream of eloquent questions from glib readers, can't he?

    Fed up with answering the gut question for the bazillionth time, this article was born. In fact, this article is the transcript from one of the lectures I recently gave at Ian King's excellent Bigger, Stronger, Leaner! seminar in Toronto. If you think it's time to bring out those abs for summer, then this is the article for you!

    Last week, in Part I, I wrote about how all calories and all proteins aren't all equal, despite rights guaranteed to them by the Constitution. Carrying the argument further…

    A Carbohydrate Is Not A Carbohydrate

    In this section, I'd like to demonstrate that not all carbohydrates were created equal. Specifically, I'll briefly discuss:

    1. The insulin index vs. the glycemic index
    2. The superiority of low-GI and II diets
    3. The difference between liquid carbohydrates

    While older carbohydrate classification schemes were centered on the notion of simple vs. complex carbohydrates (a structural classification), newer schemes focus more appropriately on the absorption profiles (glycemic index) and physiological effects (insulin index) of these carbohydrates (a functional classification).

    The Glycemic Index (GI) is a classification scheme based on the blood glucose rise after consuming a carbohydrate food. This measure is based on the absorption profile of the food and was originally considered an indirect, but adequate measure of the insulin response to food. The assumption was that the insulin rise would be proportional to the glucose rise. However, recent research has demonstrated a dissociation of the glycemic response and the insulin response to the food. Therefore the insulin index was created.

    The Insulin Index (II) is an index of the magnitude of insulin secretion as a result of food ingestion. Of course, this is the direct measure that the glycemic index could only approximate. Since insulin is a tricky hormone to manage, it's best to know exactly what's happening with this guy, especially if you have poor insulin sensitivity or poor carbohydrate tolerance.

    Studies by Holt et al (1996) and Ostman et al (2001) highlighted some of these differences between glycemia and insulinemia. Interestingly, while the glycemic and insulin indices of many foods were similar, some foods caused unpredicted responses. As shown in the following graph, foods like yogurt and milk had relatively low-glycemic indices, but very high insulin indices. White and brown rice, on the other hand, had high-glycemic indices, but low insulin indices. The point here is that if you want to effectively manage body composition, you should choose your carbohydrates based on both the glycemic and insulin indices.

    Unfortunately, there are only limited insulin data out there, leading us to continue to rely in some cases only on the glycemic index.

    More complete glycemic and insulin indices can be easily located by doing an Internet search on these two terms.

    So the next appropriate question would be, "What does the literature say about low GI and II diets vs. higher GI diets?" Well, here's a summary:
    Ludwig et al (2000) described the following list of benefits for eating a low GI diet:

    Better nutrition (better micronutrient profile and more fiber)
    Increased satiety
    Decreased hunger
    Lower subsequent energy intake (second meal effect)
    Fat loss
    Better fasted insulin and glucose
    In a study by Agus et al (2000), it was demonstrated that during a short, 6 day, low-calorie diet, a low-GI carb intake preserved metabolism and enhanced fat loss vs. a high-GI diet. The low GI group saw a 5% decline in metabolic rate and a 7.7lb weight loss while the high-GI group saw an 11% decline in metabolic rate and a 6.6lb weight loss. In these subjects, fasted glucose and insulin values were lower in the low-GI group, indicating better glucose and insulin sensitivity.

    Spieth et al (2000) and Ludwig et al (2000) showed that 4 months of low-GI eating was superior to 4 months of high-GI eating in overweight teens. The low-GI group lost 1.5 points on the BMI scale and 2.2 lbs while the high-GI group gained 2.88lbs and increased their BMI. In addition, these studies showed that a low GI meal reduced food intake during subsequent meals while the high GI meal lead to overeating.

    Finally, Pawlak et al (2001) showed that in rats, a low-GI diet led to decreased fasting insulin and glucose values, decreased fat mass, and decreased insulin and glucose values during a glucose tolerance test. Therefore, body comp as well as glucose and insulin sensitivity improved.
    The bottom line here is that when all else is equal, a diet containing mostly low-GI carbohydrates is superior to a high-GI diet for losing fat, preserving metabolic rate, and maintaining healthy insulin sensitivity and glucose tolerance.

    Next, I'd like to illustrate the differences between popular liquid carbohydrates including maltodextrin, dextrose, fructose, and sucrose.
    Maltodextrin is a glucose polymer (a string of glucose units put together, similar to the protein peptide). It is therefore, by definition, a complex carbohydrate. However it's more complex nature does NOT slow digestion. Therefore, the GI and II remain high. Maltodextrin is the absolute best carbohydrate to consume during exercise for rapidly delivering blood glucose and for muscle glycogen recovery. It's also best for fluid uptake.

    Dextrose (glucose) is a simple carbohydrate unit (similar to the amino acid). While it's good for exercise situations (malto is better), you're probably better off adding some dextrose to your maltodextrin formula. A little bit of dextrose may enhance the already excellent fluid uptake that occurs with maltodextrin during exercise.

    Fructose is a simple carbohydrate unit, but it's structurally different from glucose. Due to its structure, it can possibly cause GI problems and/or decrease fluid uptake with exercise. Fructose, unlike other simple carbs, has to be "treated" in the liver and it reaches the muscle slowly.

    Finally, sucrose consists of glucose and fructose units bonded together. Therefore, upon digestion, you get glucose and fructose in the GI (and the benefits and consequences of each).

    Based on the three studies I reviewed (Blom et al 1987, ven Den Burgh et al 1996, Piehl et al 2000), it appears that dextrose is 72% faster than fructose for muscle glycogen resynthesis . As a result, at the end of 8 hours, muscle glycogen was 30% higher with dextrose ingestion. However, in another study, at the end of 4 hours, muscle glycogen was 15% higher with maltodextrin ingestion vs. dextrose. So dextrose kicks fructose's butt although malto beats up on dextrose.

    A Fat Is Not A Fat

    In this section, I'd like to demonstrate that not all fats were created equal. Specifically, I'll briefly discuss:

    1. Fat Structure - Fatty Acid Chains and TGs
    2. MCTs - Medium Chain Triglycerides
    3. Olive Oil - Monounsaturated Fatty Acids
    4. CLA - Polyunsaturated Fatty Acids
    5. Fish Oil - Omega 3 Polyunsaturated Fatty Acids

    As discussed in The Fat Roundtable, there are three different types of fatty acids; saturated (coming from animal fats), monounsaturated (coming from olive oil and avocados), and polyunsaturated (coming from flax oil, hemp oil, fish oil, canola oil, safflower oil, etc). Dietary fat, rather than simply floating around as free fatty acids, typically is packaged up in the form of a triglyceride. Basically, a triglyceride consists of 3 fatty acids (usually all of the same type) bound together by a glycerol backbone. Essentially, the glycerol backbone has 3 carbons and a fatty acid is attached (via a dehydration/synthesis reaction) to each of the 3 carbons.

    Based on this structural phenomenon, scientists have recently begun exploring an interesting development in fat science. They've begun making "structured lipids." In essence what they're doing is making diacylglyerols (2 of the carbons have fatty acids attached while 1 does not) and special triacylglycerols (where there are fats of different lengths and properties attached to each carbon).

    In clinical studies, these structured lipids have been shown to increase protein synthesis in patients suffering from wasting. In addition, these fats are easily oxidized (like the long chain fatty acids in fish oil) which leads to a thermogenic response rather than a storage response. As a result these structured lipids are now being heavily studied. While they're not on shelves yet, I wouldn't be surprised if these structured lipids become food additives in the near future.

    MCT's and CLA, probably due to their early introduction to the weightlifting scene and the huge media hype associated with this introduction, have gotten a bad reputation. These fats may, in fact, assist in weight loss.
    MCT's, due to their medium chain length, are easily oxidized by skeletal muscle. This is due to the fact that MCT's are quickly and easily transported to the fat furnace, the mitochondrion. As a result, research (Hill et al 1989) has demonstrated that TEF (thermogenic effect) with MCTs is double that of other fats, making it comparable to protein in this regard.

    CLA has remained a relative mystery to the research community. This is probably due to the various forms (isomers) of CLA. Regardless, some research (Blankson et al 2000) has shown that 12 weeks of CLA supplementation (at doses above 3.4g/day) can increase LBM and decrease fat mass vs. olive oil. While the olive oil group gained 1.5 lbs of fat and no lean body mass, the CLA group lost 4.5 lbs of fat and gained 3 lbs of LBM.

    Speaking of olive oil, even this "good fat" is better than saturated fat for body composition. In a study comparing safflower oil, beef fat, palm fat, and olive oil, it was shown that olive oil leads to a 14% higher oxygen consumption rate than the other fats.

    Finally, if you've been around the T-mag community for a while you'll know that my favorite fats are those in fish oil. Delarue et al (1996) showed that fish oil supplementation (6g/day added to the diet) dramatically changed the metabolism of fats and carbohydrates.

    During an OGTT (oral glucose tolerance test - drinking a big 75g whack of liquid sugar and measuring the subjects for 2 hours afterward), the fish oil group burned 27g of fat vs. 20g in the placebo group. The fish oil group also burned 28g or carbs while storing 36g and the placebo group burned 51g of carbs while storing only 14g.

    In addition, baseline insulin was 30% lower in fish oil group and insulin responses to OGTT were 50% lower in the fish oil group. What this tells us is that fish oil allows the body to burn more fat and store more muscle glycogen, repartitioning fuel away from fat cells toward muscle cells.

    Since fish oils are polyunsaturated fats, it's important to not only increase fish-oil intake, it's important to shift the ratio of polyunsaturated fat to saturated fat (P/S). Van Marken, Lichtenbelt et al (1997) showed that the polyunsaturated fat to saturated fat ratio is important to metabolic rate. A higher ratio of P/S leads to metabolic increases (22% increase in TEF and 3% increase in daily RMR).

    So, if there's one thing you need to take from this discussion, I think it should be that, all else being equal, the fat composition (not just total intake) of your diet is very important to your body composition. Saturated fats, while necessary to a small extent, should only make up a small part of your diet while other fats like olive oil, fish oil, flax oil, MCTs, and CLA all have a place on your plate. This way you can get the same amount of daily energy from fats while gaining lean mass and without gaining body fat.

    Choosing Your Food Wisely

    So, with all the research out of the way, I hope that I've made a good argument for the fact that while total energy intake is important to energy balance, smart macronutrient choices go a very long way in shifting the energy balance equation in your favor. But to drive the point home, I'd like to give a living example of this fact.

    One of my clients told me that he was a big fan of my work and my nutritional advice. However, he was convinced that his body simply couldn't get lean. The problem was that this gentleman got fat by using the calorie counting method. In fact, he used my very own Don't Diet method (the nerve of him!). He exercised regularly, training with weights 4x per week and doing daily cardio (mixing up interval exercise with endurance type exercise). In addition, he always ate about 500 calories below what his maintenance should have been. Yet he got fat anyway and was walking around at 25% body fat. He thought he was destined to be chubby forever.

    So, was it true? Was he really fat loss resistant? Had my Don't Diet plan failed? I was perplexed so I had him write down everything he ate for a week. When sitting down with him a week later, the answer to his dieting woes was obvious. He was eating all the wrong foods. His diet was full of the media promoted fat free/super sugared/over processed/synthetic/bleached supermarket foods.

    He believed that the foods he was choosing were good for him, but in fact, he was eating a diet designed for fat storage. When calculating the numbers, it worked out to be about 2,300 kcal at 30% protein, 50% carbs, and 20% fat. But the foods he used to make up these numbers were atrocious. He was eating way too much saturated fat, was drinking way too many whey protein shakes with milk, and was consuming too much sugar and processed, high-GI carbohydrate. There was very little natural fiber in his diet and he rarely ate vegetables or fruit. No wonder he couldn't lose weight!

    Now, how on earth could he have believed that his diet was good? Well, although this data is a little old, I wanted to share it with you anyway because it's very telling about the power of marketing. In 1992 the National Cancer Institute spent $400,000 on an ad campaign to encourage the consumption of fruits and vegetables. That same year Kelloggs spent 32 million advertising Frosted Flakes alone! No wonder people don't know what foods are good for them!

    So, back to the client. Well, it turns out that he had been down this road before. When he first started gaining weight, he decided to go on a diet program. He followed a ridiculous, muscle wasting, low calorie diet full of sweeteners and terrible tasting foods. And he lost some weight. But the minute he went back to eating what he thought was healthy and sensible (as described above); he gained all the fat back and then some!

    So, now that I had him under my tutelage, what was the solution?

    First I taught him where the produce aisle is. We gave him a list of the foods he could choose from. In addition, I taught him to combine his meals such that he was eating lean protein, good fats, and lots of fruits and veggies. We didn't count calories or pre-plan meals; we just made sure he had enough protein in the diet (200g). And guess what? Months later, he's still dropping fat while maintaining his lean mass. He's eating far more calories than he ever had before and enjoying meals more than he ever had before. In addition, he has a better health profile (blood chems) than before.

    The bottom line is that diet isn't that hard. When you feed the body wholesome foods, the appetite regulates itself and you don't have to monitor very much. However, by harnessing the powers of good food selection and smart calorie counting, weight loss comes easy!
    Here are some basic rules for how to improve your eating habits:

    Get used to the taste of food without dressings, sweeteners, etc. Ultimately you'll grow to like the natural taste of foods you once though tasted bland.
    Try to eat more like a true vegetarian (i.e. the bulk of the diet should come from fruits, veggies, unprocessed and unbleached food). But don't get me wrong; I don't want you swearing off meat.
    "Supplement" your unprocessed vegetarian-like diet with the high-protein foods discussed above.
    Add unheated healthy oils to your foods.
    Drink only calorie-free beverages (green tea, water, etc.).
    Unfortunately the worst foods usually are the most convenient and the most processed foods. Avoid eating for convenience alone.
    Avoid any easy-to-prerare breakfast foods (waffles, french toast, etc) as they're loaded with fattening trans-fatty acids.
    Avoid products containing the ingredients or words "partially hydrogenated," "high fructose corn syrup," etc.
    Avoid fast/fried food.
    Avoid foods or meals that are high in both fat and carbohydrate.
    In addition to these rules, here's the list of food choices that I give to many of my clients. These foods should make up about 80% of your daily diet and, as indicated above, you should be eating many of these foods each day, not simply picking one or two selections to eat all the time.

    Protein:

    Fish: Salmon, Tuna, Cod
    Eggs
    Chicken breasts
    Cottage cheese
    Milk protien isolates
    Whey-casein blends
    Lean Red Meat
    Carbohydrates:

    Vegetables
    Mixed beans
    Low-GI fruits
    Oatmeal/Oat bran
    Mixed-grain bread
    Small amounts of protein-enriched pasta
    Fats:

    Flax oil
    EPA/DHA
    Olive oil
    Mixed nuts (no peanuts)
    Fish oil
    For active individuals, the other 20% of your daily calories should come from the following sources (in order to enhance your recovery from intense exercise). The liquid meal should come during and after exercise while the second high-carb meal should come about 1-2 hours later.

    Liquid meal (during exercise and immediately post exercise):

    Protein: Whey hydrosylates/Isolates
    Carbohydrates: High-GI liquid, Glucose (dextrose), Maltodextrin
    Solid meal (2 hours post exercise):

    Protein: Plain yogurt
    Carbohydrate: High GI, solid-fiber cereal

    In addition, here's the other list that I give to my clients. These are foods to avoid at all costs:

    Proteins:

    Fatty meats
    Fatty dairy
    Most lunch meat
    Large amounts of milk
    Large amounts of soy
    Carbohydrates:

    Regular bread
    Added sugar
    Most cereals
    Soda
    Fruit juice
    Bagels
    Fruit bars
    Candy
    Fats:

    Margarine
    Vegetable oil
    Corn oil
    Heated/fried oil
    In conclusion, food selection is one of the more important determinants of your body composition. Using the rules above, you can make your fat loss quest much easier than you ever imagined!

    © 2002 - 2003 Science Link, Inc. All Rights Reserved.
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    thanks for posting that!
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    good read
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    really useful information !
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    Good info, thanks!
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