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08-27-2004, 10:12 AM
Sick of Low-Carb Diets? Try Low-GI
Glycemic Index of Food Affects Body Fat, Muscle Loss, and Diabetes Risk
By Sid Kirchheimer
WebMD Medical News
Aug. 26, 2004 -- You've heard how people can shed pounds on those controversial but popular low-carb diets. So how do rodents, those treasured laboratory test animals used to predict human results, eat their way to less body fat and better health?
By having plenty of carbohydrates, as long as they're low in their glycemic value.
This glycemic index (GI) indicates how much and how quickly blood sugar will increase after eating a carbohydrate-containing food. High-GI foods cause higher and more sudden spikes in blood sugar and have been linked to an increased risk of obesity and diabetes. Low-GI foods cause lower, slower rises in blood sugar. These foods have been associated with lower body fat and lower weight.
A low-glycemic diet plan differs from a low-carb one in that it encourages eating many types of carbohydrates initially forbidden in diets such as Atkins or South Beach. These include fruits, legumes, and grain products like bread, pasta, and cereals.
In new research published in this week's The Lancet, Harvard scientists add to evidence on just how effective a carb-centric, low-GI diet can be. So what's different about this study?
Rats Offer Evidence Humans Haven't
"There have been nearly 100 studies suggesting beneficial effects of a low glycemic diet, but no health organization in the U.S. officially recognizes their role," says researcher David S. Ludwig, MD, PhD, director of the obesity program at Children's Hospital in Boston. "That's because these studies are often criticized because it's difficult to separate effects of GI index in foods from those of other things that go along with it, like fiber. You can't keep humans keep locked up for a year, controlling everything about their diets."
But you can do this with caged rodents, so his team fed two groups of rats and mice -- both with identical weights at the study's start -- a diet comprised of nearly 70% carbohydrates that was identical in every way but one.
"They consumed exactly the same [amounts of] protein, fats, carbohydrates, and fiber -- and we went even further by feeding them in a way to keep their body weights identical," Ludwig says. "They only difference was the type of [carbohydrate] they received, one with either a low- or high-glycemic index."
"The animals on the high-GI diet were gaining more weight with same amount of food, and we had to cut their food back increasingly over time to keep them at the same weight," he tells WebMD.
"But what was really interesting to us was that even though they maintained the same weight because they got less food, the high-GI group in both rats and mice doubled their body fat and had a reduction ... in muscle mass, which is exactly what you don't want.
"They also had increases in their blood sugars, insulin, lipids, and other disease risk factors, and their pancreas beta cells that make insulin looked like they were going through a scarring process. If continued, that suggests a high likelihood of getting diabetes."
When his team switched the diets midway through the study, and those high-GI-eating rodents were given the low-GI diets, these adverse changes reversed. Meanwhile, the rodents switched from the low- to the high-GI diets started to have the same problems with added body fat, less muscle mass, and signs of impending diabetes.
Processing: The Root of Problems?
What do this mean to you?
Scientifically, it suggests that a low-GI eating plan may be a factor in the amount of body fat and muscle mass a person has and their risk for diabetes. Eating low-GI carbohydrates may not only prevent, but actually treat obesity-related problems. Ludwig is recruiting for a human study on low-GI diets to confirm these rodent findings.
But it also adds more evidence that carbs aren't necessarily the enemy, and you should have them as part of a healthy diet, says Ludwig. "Just as it's too simplistic to think that all fats are bad when, in fact, some are very healthful, it's too simplistic to consider all carbohydrates unhealthful."
The key is to eat those with a low glycemic index -- usually, those in their least processed state. There's no need to calculate your GI index with on-the-web charts, says Ludwig. Instead, just follow that often-preached advice of eating as "whole" as possible.
Although some carbohydrates in their natural state, such as potatoes and carrots, have a high GI, what more typically dictates whether a food has a high or low glycemic index is in its degree of processing. Adding corn sweeteners and other sugars and refining whole grains to "white" ones often raises its GI value and the problems that result from it.
That explains why Raisin Bran may be high in fiber, but the added sweeteners classify it as a high-GI food. Processed white bread also has a high GI, but stone-ground breads don't. Conversely, pasta, legumes, and fruits that are to be avoided on low-carb diets typically have a low GI, says Ludwig.
High Praise for High Carbs
"The advice is simple," he tells WebMD. "We want people to have an abundant of fruits, vegetables, beans, and nuts. They shouldn't restrict carbohydrates, just reduce consumption of those that have been refined and have concentrated sugars. Pasta is good and has a low glycemic index, just like many other foods restricted on low-carb diets."
He cites the much-ballyhooed Mediterranean diet, rich in healthy fats and whole, low-GI carbohydrates, as an excellent eating plan -- "nutritious, delicious, varied, flexible, and one gets away from a nutritional extreme." Ludwig's research comes on the heels of a Tufts University study published earlier this month showing that middle-aged spread can be avoided by eating a high-carbohydrate diet that focuses on unprocessed foods.
"Now that everybody is talking about counting carbs, many people believe that carbohydrates are the enemy," says Katherine Tucker, PhD, of the school's Jean Mayer USDA Human Nutrition Research Center on Aging, who conducted the Tufts study. "But the truth is very simple: It's the type of carbs you eat that makes a difference. You need to eat more whole foods and less refined foods."
SOURCES: Pawlak, D. The Lancet, Aug. 28, 2004; vol 364: pp 778-785. Newby, P. American Journal of Clinical Nutrition; August 2004; vol 80: pp 504-513. David S. Ludwig, MD, PhD, director, obesity program, Children's Hospital; associate professor of pediatrics, Harvard Medical School, Boston. Katherine Tucker, PhD, director, Epidemiology and Dietary Assessment Program; professor of environmental nutrition, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston.
08-27-2004, 10:17 AM
Drug firms look to supplement low-carb diets
By Alicia Chang
Stroll down any pharmacy aisle these days and you'll find that the low-carb craze has invaded the $20 billion dietary supplement industry.
From multivitamins to starch-blocker pills, loosely regulated supplements are popping up in the burgeoning low-carb market dominated by food companies.
The biggest marketing tool for vitamin makers is exploiting the pitfall of high-protein diets, namely that dieters lose some nutrients when they cut back on carbohydrates.
Low-carb followers may lack key B vitamins found in grain-based foods such as bread and pasta. Skimping on fruits and vegetables may cause deficiencies in antioxidants such as vitamin C and beta carotene.
About 44 million Americans are either on a low-carb diet or watching their carb intake. Of those, about 5 million are taking supplements, according to the Natural Marketing Institute.
While U.S. retail sales of brand-name, all-purpose multivitamins have declined, specialty vitamins targeted at dieters are growing dramatically.
Sales of One-A-Day WeightSmart, which contains a natural green tea extract claiming to increase metabolism, shot up 55 percent over the previous year, while sales for the popular Centrum multivitamin fell by 9 percent, according to Information Resources Inc., a market research firm.
Health experts generally agree that the best place to get the vitamins and minerals you need is from food. People on special diets may benefit from taking supplements, but nutritionists stress that a pill is not a replacement for healthy foods.
Carb-conscious diets from Atkins to the Zone recommend supplements. Atkins Nutritionals sells its own line of diet products and supplements.
Now mainstream pharmaceutical companies are betting that low-carb dieters will turn to tailor-made vitamins to make up for their nutritional deficiencies.
In April, drug maker Bayer launched its over-the-counter One-A-Day CarbSmart multivitamin containing higher doses of B vitamins and antioxidants. Wyeth, the Madison, N.J.-based pharmaceutical firm, followed suit a month later with Centrum Carb Assist.
"There's good science behind this in terms of the needs of low-carb dieters and what they're not getting in their nutritional intake through food," said Andy Davis with Wyeth Consumer Healthcare.
But not everyone is convinced that low-carb dieters will get more out of a low-carb-focused vitamin, which can cost twice as much as the ordinary kind.
David Levitsky, a professor of nutritional sciences at Cornell University in Ithaca, N.Y., questions the need for increased amounts of B vitamins, and believes taking a regular multivitamin will suffice.
"There's so much hype around the low-carb diet," Levitsky said. "People who buy into it will buy anything that's associated with low carb."
The low-carb vitamin makers are hoping to imitate the success of Bayer's One-A-Day WeightSmart for dieters, which grossed $32 million in U.S. sales for the one-year period ending July 11. Since its debut about four months ago, One-A-Day CarbSmart has raked in $2.8 million in U.S. sales and Centrum Carb Assist, $1.7 million, according to IRI.
Bayer already makes multivitamins targeting men and women while Wyeth markets the popular Centrum Silver brand for seniors. Both companies say it was only natural to develop a vitamin for low-carb dieters given the diet's popularity.
But some dietitians are adamant that nothing beats getting nutrients from whole foods no matter what supplements people take.
"To take a pill to make up for a deficiency in your diet is not really a panacea," said Elisa Zied, a spokeswoman for the American Dietetic Association and a registered dietitian who owns a private practice in New York City.
Low-carb dieters may be missing key nutrients when they eliminate or restrict certain food groups, according to health experts:
• B vitamins, found in bread, pasta and cereal.
• Vitamin C, found in fruits such as citrus and strawberries, and vegetables such as broccoli, sweet potatoes and sweet peppers.
• Vitamin E, found in nuts, seeds and vegetable greens.
• Calcium, found in milk, yogurt, cheese, ice cream and certain fish.
08-27-2004, 10:19 AM
Defining the success of low-carb diets
Studies now answer the question of long-term results
By Karen Collins
Updated: 12:11 p.m. ET Aug. 20, 2004
For awhile it was a battle without good research on either side: proponents of low-carbohydrate diets claimed they achieved better weight loss than with any other plan, while many health experts kept insisting that calories – not carbs – matter for weight loss. Now we have some good studies on the effectiveness of low-carb diets. The results: Both sides were right. For short-term results, low-carb diets do seem to offer some advantages. However, in the long run, it’s calories that count.
Three well-controlled studies now show that after following a low-carb diet for six months, people generally have lost more weight than those on more traditional low-fat diets. In fact, average weight loss of those on low-carb diets is two to three times as much after six months. These diets also offered the advantages of producing greater drops in blood triglyceride levels. They improved blood sugar and insulin function in people who originally showed abnormalities. The increased blood cholesterol that experts expected generally did not show up. Fewer people dropped out of the low-carb diet groups at six months, too, maybe partly because of the encouragement they received from rapid early results.
However, two studies have now addressed the more crucial question of long-term results. Both studies show that one year from starting, there is no significant difference in the weight loss achieved by people on low-carb diets and those on conventional low-fat, low calorie diets. These reports suggest that once the six-month mark has passed, many people on low-carb diets begin to regain weight they have lost. Also, the improvements in insulin function that were strongest with low-carb diets at six months were equal for both diet groups after one year, and were strongly related to how much weight was lost.
Looking at the average weight loss, which was higher for the low-carb dieters, can be misleading. Although their average weight loss may have been greater at six months, not everyone on low-carb diets lost successfully. In fact, there was more difference in weight loss within each of the two diet groups than there was between them. In other words, what works for some people is different than what works for others.
Make your own individual plan
The real challenge is to find how you as an individual can best reach and maintain a healthy weight, while also achieving good health. Some people may do best in the short-term with a highly structured diet. Clear rules eliminating certain foods actually makes it easier for some people, because it avoids the tendency for eating “just a little bit” to slip into overeating. Other people find such structure intolerable.
Research suggests, however, that even people who like the black-and-white rules at first eventually find that they cause feelings of deprivation and a tendency to binge. Eventually, we each need to find the degree of structure and flexibility that works best for us.
Low-carb diets can also promote early success because their higher level of protein tends to keep people’s appetite satisfied for longer periods of time. This can be especially helpful for people who previously omitted protein at meals and snacked on carbohydrates every couple of hours. For long-term weight control and good health, people need to satisfy their hunger by eating meals that have moderate amounts of lean protein and adequate (but not excessive) portions of whole grains, plus plenty of vegetables and fruits. This kind of balanced eating provides the fiber and nutrients we need for lower risk of chronic diseases like cancer and better overall health.
08-27-2004, 08:56 PM
low carb diet, in my opinion is a great diet for diabetics. but as far as the atkins diet and eating all fat and loosing weight, yes it works, but healthy for you??? absolutely not!! i believe in a higher protein lower carb diet, but i do not think eating steak and cheese bacon and eggs is the way to go. you can benefit from this diet, but you have to do it the right way.
broiled fish or grilled fish is so good for you. filet of sole, grouper, sea bass, flounder, yellow fin tuna (not more than once a week because it is known to have high levels of mercury), salmon is also a good choice, but it is more of a fatty fish. season with fresh pepper and the juice of a lemon or lime. lime is wonderful on fish.
-steamed or grilled shrimp (also limited because shrimp is high in cholesterol.)
-tuna fish (canned in water)
-grilled boneless skinless chicken breast
-lean beef. lauras lean is available at most grocery stores. again you pay a higher price per pound, but it is better cut and the cows are not injected with steroids or antibiotics.
-beans, black beans, kidney beans
cheese, if you are going to eat cheese, i would suggest goat cheese. it is extremely low in salt and much lower in fat that other cheeses. also fresh grated pecorino romano to taste.
so there is a way to limit the carbs and keep the protein without all the fat!
09-07-2004, 03:06 PM
Can Low Carb Diets Reduce Risk of Breast Cancer?
Sep. 6, 2004
Dr. Kim Mulvihill reporting
Low carb diets have helped millions of women shed pounds.
Now scientists wonder whether the popular eating plan can help them reduce their risk of cancer.
Like many of us, Cathy Tatum has been on several diets over the years to maintain a healthy weight. But now she's dieting for a different reason
Cathy Tatum Volunteer Participant: “I've always been interested in participating in research studies because I think its a real important way for us to learn new treatments and new ways to prevent diseases, especially.”
Cathy has volunteered to help researchers answer an important question: Research suggest a high carb diet may increase the risk of breast cancer.
So can a low carb diet help lower a woman's risk?
Electra Paskett, Ph.D., Cancer Specialist: “We want to see if changing the woman's diet to lower the fat, Plus exercise will reduce the insulin growth factor.”
Some studies show carbs give cancer cells more energy and may contribute to the activity of insulin growth factor - a hormone that stimulates the growth of cancerous cells.
On this diet, researchers won't just focus on how much the women weigh, but on how her body is responding internally.
Electra Paskett, Ph.D., Cancer Specialist: “We should be seeing some good things in her body as far as these biomarkers that we're looking at so then we'll tell her how she's doing and if she's doing well, does that make her stay adherent. “
Researchers say too many women are dependent on the scale to tell them if their diet is a success or not.
They hope to find if there are other benefits to dieting besides looking thin..that will make more women committed to fitness.
Researchers are also testing out a low fat diet.
Women who take part in the study will be on a tailor made diet designed to help them lose two pounds a week.
The trial is expected to last for eighteen months
05-20-2005, 07:50 AM
Dietitian's Diet' Dead Wrong About Low-Carb
May 19, 2005
The following article is a reprint from my new blog called "Livin' La Vida Low-Carb":
Have you seen the latest book out there in the ever-growing business of berating the Atkins approach and declaring an end to the low-carb lifestyle movement? It's called The Dietitian's Diet: Beyond Low Carbohydrate by a man named Todd Phillips, R.D. (self-proclaimed to be "The Dietitian" - I guess he thinks he's his own god or something!).
Phillips is portraying himself as yet another one of the so-called experts in this debate over obesity and health in the United States. While his background includes some education and various experiences in nutrition, it is not clearly apparent that Phillips has made any significant revelations on the study and research of health and weight issues. But all of that has changed now with the release of his new book and he's hoping the public will buy into what he has to say.
Singling out the low-carb lifestyle above every other weight loss plan, Phillips questions why people have been falling for it and other similar weight loss programs because he believes they are merely a "gimmick" to bilk Americans out of billions of dollars while the obesity epidemic continues to get worse. Phillips adds that people who are watching their carbohydrate intake by using the new glycemic index are only fooling themselves with a "fad diet" that has already existed for many years and, according to him, has not worked.
"I really hope that most people do not fall for this fad diet gimmick. The glycemic index has been around for years," Phillips wrote. "I can explain exactly why the use of it for weight loss or any other practical reason makes no sense."
While Phillips infers that the rise in obesity numbers is due to the failure of the low-carb approach, actually just the opposite is true. It is the extremely disappointing failure of low-fat/low-calorie diets that have made the waistlines of so many Americans continue to expand and their health get progressively worse. Blaming low-carb and calling it a "gimmick" or "fad" when it has been a lifesaver for so many people who have finnally overcome their struggle with weight loss is both shortsighted and narrow-minded, especially for someone such as Phillips who claims to be an authority on the subject of nutrition and health.
Phillips said he has become increasingly concerned with the effect that various types of carbohydrates will have on people's blood sugar because the glycemic index is only an estimate and not an exact science.
"Fiber, protein and fat can all change the absorption rate of carbohydrate containing foods," Phillips stated. "Since most people eat meals and not single foods, the glycemic index has very little relevance."
When you are livin' la vida low-carb, you get lots of fiber, protein and fat as part of your daily intake, with very little sugar or carbohydrates of any kind. If you are following a low-carb approach correctly, then your blood sugar will not be affected by the changes in the carb absorption rate because there won't be enough carbs in your system to have that great an impact. The GI is not irrelevant because it is still a great way to keep track of your carbohydrate intake so you can continue to stay in ketosis during weight loss and maintenance.
"The fact that some carbohydrate containing foods do cause faster and larger spikes in blood sugar levels has absolutely nothing to do with weight loss," he added.
If Phillips would have conducted better research before writing a book about a subject he obviously doesn't know what he's talking about, then he would have known that sugar is prohibited on any low-carb program in addition to any other kinds of carbohydrates that can be converted into sugar and cause blood sugar levels to go up. To declare that overconsuming sugar and other such carbs "has absolutely nothing to do with weight loss" is extremely bad advice to follow. I believe sugar has more to do with the high obesity rates in this country than advocates of low-fat diets want to admit since so many of their products contain loads and loads of it!
"What really matters is the calorie and nutrient density of each food," Phillips concluded in his book, suggesting people pay attention to food density instead.
What is Phillips advocating instead of the low-carb lifestyle as a means for losing weight? You guessed it -- the same old failed portion-controlled, low-fat/low-calorie approach we have heard over and over and over again for the past three decades! He calls this "a much more intelligent method for losing weight." If eating that way makes you smart, then I want to be the dumbest person on the planet! I've tried that plan and it just didn't work for me. Livin' la vida low-carb has been so much better as a safe, effective alternative way to eat.
I can testify personally to this because low-carb has helped me lose 180 pounds and keep it off for good! I don't worry about calories, fat grams, portion sizes or even the density of my food as Phillips suggests. Instead, I eat delicious-tasting and satifying foods that are good and healthy for me regardless of how loudly low-fat apologists kick and scream to the contrary!
Phillips says his secret method for weight loss and health will cause a person to be "more likely to build upon a lifestyle of good nutrition" and "will not only lead to a more ideal body weight but also a healthier body."
Oh, please. Give me a break! All this approach to weight loss will do is further frustrate you because you will be in constant hunger desiring the low-carbohydrate foods that your body needs to provide you with the energy, nutrition and weight maintenance that you have desperately sought your entire life. I know because that's exactly what low-carb has done for me.
"With the food density approach, there is no food or food group that is off limits," he says, adding that lifestyle development, not the elimination of certain foods, is what leads to permanent weight loss.
Actually, I vehemently disagree that no food or food group is off limits. Sugar and white flour must be eliminated from your diet so you can consume those good carbohydrates your body needs. Low-carb is a very real lifestyle change that has been used successfully by millions to permanently lose the weight that has plagued them their entire lives. I've never been more healthy in my 33 years on this earth than I am right now thanks to low-carb. Describing my low-carb lifestyle as anything other than a sound, healthy approach to eating is just plain dishonest.
I guess you could conclude "The Dietitian's Diet" is just another not-so-veiled attempt by low-fat supporters to try and discourage people from doing low-carb, despite how effective it has been for so many. I'm glad we've exposed yet another book as worthless junk science, but there will be others coming that will continue to trash low-carb!
Don't let these books discourage you because all of these authors know that low-carb has worked very well for people desiring to lose weight. Furthermore, they almost have to oppose the low-carb lifestyle because it goes against everything they've ever learned and told their patients about nutrition.
Nice try, Phillips, but nobody's gonna buy into your propaganda.
05/19/2005 UPDATE: Well, look who decided to respond to my review?
This is Todd Phillips author of The Dietitian's Diet. I appreciate your opinion and comments. It looks like you spent some time to think about them. I just want you to know where I am coming from. When I set down to write the book I started with an open format and weighed in on all of my education and experience as a registered dietitian. By the way, it was a long six years of education and internship in order to meet the requirements to take the test to become a registered dietitian. They do't just hand these things out. When I started out to write the book, I did not know what I was going to advocate. However, I did my research on diet stats and talked to many doctors. One doctor in particular made an impression on me that I never will forget. You see, I do know people who have lost weight on low-carb, but at what price. This particular doctor told me that he can spot a person who has been low-carb dieting the very minute that they walk into his office. He can spot them from the dark circles under their eyes. He went on to tell me that when he does a cat-scan on these people he always sees one thing that really troubles him, fatty livers. This is not a very healthy situation. Just last month I witnesses a man die in the ICU ward at the hospital that I work at. He was only 47 years old and low-carbed it all the way to the grave. He started out with heart failure and soon went into multiple organ failure. Not a good way to go.
If you read the book closer, you will see that I am neither advocating a low carb nor a low fat diet approach. I am advocating a lifestyle approach to good health. Neither a low carb nor a low fat approach, when taken too extreme, is good for anyone's overall health. I advocate moderation, variety, and lifestyle improvement: the common-sense approach.
Once again, I appreciate your heart-felt comments and your interest in the subject. I hope that you will read the book a little bit closer and try to see the overall approach. In the mean time you may want to consider a visit to your doctor for a health check up. That is if you have been low-carb dieting.
Todd Phillips, R.D.
How much more arrogant can this guy get? That snide comment at the end about getting a health check-up proves my point even more. This guy is nothing more than another mouthpiece attacking the low-carb lifestyle as unsafe and dangerous. While he mentions several hearsay stories meant to shock people away from doing a low-carb lifestyle, I'm just not buying into it. My health has been the best it has ever been in my entire life and my doctor has even commented on that fact. What do you have to say about that, Mr. Dietitian?! Send Todd Phillips an e-mail letting him know what you think of his disdain for low-carb!
Found here: http://www.scheadlines.com/article.asp?colid=2114
09-18-2005, 01:54 PM
I've been doing LC since January (my own plan) and have lost 40 pounds :D
Any one else??
09-19-2005, 11:22 AM
I am kind off doing my own version of low carbs. I have replaced most of my high carb pastas and sweets with low carb versions. I also have eliminated eating potatoes. I still have rice but maybe once every two weeks. I have been watching the sugar grams in stuff too and I have found a few great reduced sugar or no-sugar added versions of some of the foods I eat. I try to eat mainly fruits, veggies and proteins. I find that I have more energy also with the less carbs that I eat.
Tell us about your plan for low carbs. Perhaps we have some tips to share.
09-19-2005, 03:19 PM
I am still on Atkins. I lost from a size 20 to a size 5.
09-19-2005, 03:25 PM
I'm just watching my sugars and starches.
For example: instead of potatoes, I've switched to cauliflower, I even make a cauliflower salad that tastes just like potato salad. There is faux mashed potatoes (can't get mine to come out quite right yet) almost loaded cauliflower (like a baked potato and much more!
I make kool-aid with Splenda, always have SF jello on hand.
It was hard at first to go with absolutely no chocolate so I allow myself 2 LC ice cream bars per week just to keep my sanity:D
09-25-2005, 01:07 PM
Yes, I've lost 60# on my own version of LC.
I try to not eat more than 2 carbs a day. If I can go without eating any, I will. I rarely eat bread, potatoes, corn, peas, etc.
I found Moose tracks ice cream made with Splenda and this chocolate sauce with no carbs, so I feel like I'm cheating, but I"m not.
I still won't go without some chocolate here and there...
**Also, I work out 5-6 times a week. Trying to tone and lose at the same time. It takes longer, but I look and feel better.
picture #1 - almost at my highest of 230# (1996);
picture #2 - almost at my goal (10# to go)
09-25-2005, 02:04 PM
I really need to get on a LC "diet"... A few years ago my doctor said if I didn't lose 10-20lbs, I may become diabetic in the future. Then I ended up GAINING those 10-20lbs because I went to college.
What do you all eat?! I've cut down on carbs... but I can only sustain it for a few days because everything I love is pasta, bread, etc. I'm not going to cut fruits and veggies out of my diet, but I know I should cut a lot of the processed carbs out. I just don't know what to eat. That's the problem I'm facing.
I'm going to go see a nutritionist on Wednesday, so maybe that will help. I'm really starting to get concerned about my health.
09-25-2005, 05:21 PM
Ohiogirl: You look awesome!!!!!:thumbsup:
Iowagirl: I still have bread, just LC bread. There are LC tortillas too. You just have to make sure you really use portion control. As far as fruits go usually the berries are lowest in carbs. Watch blueberries though! Veggies: cauliflower, broccoli, green beans, squash, pumpkin. There are alot.
Try this website for lots of ideas:
10-30-2005, 03:02 AM
Ok here is the deal i had my daughter 2 years ago by c-section .. My problem is my belly area of course. I still have this gut and i cant get rid of it.. I am trying to ways of motivating myself to excercise.. Are there any other ppl out there that has the same problem or knows different ways to lose the stomach.. I got some awhile back from Bailey(member on here) but lost everything on my computer not too long ago..
Please help me for i am trying to lose this before next summer at least..
Thanks so much..
11-03-2005, 11:10 PM
ewife: I have a Tony Little Gazelle that gives me an all over work out. Plus i do sit ups. I love the gazelle though. People notice when I do it regularly:D