Insulin Resistance

Understanding Insulin Resistance
We heard a lot about insulin in the days of low-carb diets. And for good reason. Problems with insulin are root causes of some of the most dangerous health conditions, as insulin affects almost every cell in the body.
Insulin plays a critical role in how your body uses food. Its most important role is to lower the concentration of glucose in your blood. When you eat, your digestive system breaks food down into glucose, and the glucose recirculates in your blood stream. In response to the rise in glucose after a meal, the pancreas releases surges of insulin, whose job is to clean the glucose from the blood. Some of the glucose is diverted into the liver, where it's converted into stored glucose, called glycogen, for later use by the muscles. Insulin then helps turn any leftover glucose into fatty acids and stores them in fat cells where they can be tapped later for fuel.
By making poor food choices, like scarfing down too many highly processed, refined carbs (like white bread and pasta!), we can do things to cause our bodies to create too much insulin. When you repeat that cycle too many times (like by repeatedly eating sugary junk on an empty stomach) your pancreas will overcompensate and produce more insulin, which your cells will eventually start to ignore. This is called insulin resistance and it is the precursor to type 2 diabetes and it is common in overweight people. Turned away at the door, the sugar is left with no where to go. If it hangs around in your blood too long, doctors call this impaired fasting glucose (if measured in the morning) or impaired glucose tolerance (if measured two hours after a meal). You could develop full-blown diabetes if both conditions go unchecked.
While high levels of blood glucose trigger insulin release, low levels suppress it, Maintaining low levels of insulin — one of the primary goals of the diet — allows your body to more easily tap in to your stored fat for fuel. Conversely, being insulin-resistant can hamper your weight-loss efforts. Try to avoid spikes in your blood sugar, by eating regularly. Pair carbs with protein, eat whole foods, avoid sugar juices and fruits, and highly-processed carbs. When your insulin-release mechanism works the right way, it helps keep your weight in check. So strive to keep it balanced!

Could You Be Insulin-Resistant?

If you have elevated levels of glucose in your blood (higher than 100 ml/dl), it is likely that you have insulin resistance. Other warning signs to look for are that you are obese or have fat in your gut, also known as visceral fat. (If you are a man, that means that your middle is more than 40 inches around and if you are a woman, it means that your middle is more than 35 inches.) Other signs might be high blood pressure, acne, elevated triglycerides, fatty liver disease, and lowered "good" cholesterol (HDL). If you have concerns, it's best to consult your doctor as insulin resistance can greatly affect your health and weight-loss efforts.

boredom

Stave Off Boredom and Stop Overeating
Hey, you! Yeah, you! Did you just spend the last three nights in a row mindlessly munching in front of the television? If this sounds about right, you're not alone.
Boredom is one of the most common causes of overeating. SO many of us are drawn to the fridge the minute we have a little downtime. But if you eat because you can't find anything else to do, you're sabotaging yourself.
So, what's the good news here? Well, part of your work is already done — you've identified boredom eating as a problem. But that was the past. Focus on the present — take the time to think ahead and come up with ways to combat every potentially sabotaging situation. For example, if food commercials on television make you hungry and/or drive you to snack uncontrollably, record or DVR your shows so that you can skip those tempting commercials. Or, keep a few magazines close by so that you have something to zone out with until the commercials are over.
Losing weight isn't about making willpower an overwhelming new personality trait; it's about changing your everyday behavior. You can do this.

Make A Meal of It

When you eat, make a meal of it. No, I don't mean have several dishes when you're not that hungry. I mean take the time to enjoy your food. Turn off distracting noises, shut doors if possible to create a calm atmosphere. Play soothing music, set a nice table using your best dishes and silverware. And, no multi-tasking! That means no phone conversations, reading, texting, or working while you eat. Just focus on your food. Not only will you savor your food more this way, you'll be more aware when you are full and less likely to eat beyond hunger.

Portion Sizes

Easy Calorie Counting
When it comes to losing weight, "calories in/calories out" is the name of the game. Burn more than you consume — it's that simple. But how do you know how many calories you consume in the first place?
Getting an accurate calorie count is easy on days when you can measure all your meals and snacks with the help of a measuring cup and scale. Once you've done all the scooping and weighing, you can get the number by adding up the calories based on your portion sizes. But how do you estimate calories when those tools aren't available?
If you're eating out, here are some useful tips for assessing portion sizes:
The size of your fist is roughly equal to a 1-cup serving of cereal, wild rice, black beans, and most other grain foods.
The size of your thumb is roughly equal to a 1-ounce serving of cheese.
The center of your palm of your hand, without fingers, is roughly equal to a 3-ounce serving of fish, chicken, beef, or other meat.
Easy, right? Give yourself a hand — no pun intended — and start measuring!

Bloating?

Beat the BloatYou know sodium best as table salt, but salt and sodium are hidden in all kinds of products, including packaged foods, fast foods, frozen foods, canned foods, and condiments, to name a few.
When you eat sodium, the excess sodium is deposited just beneath the skin where it attracts water, which is retained in your cells. This makes you look puffy and feel bloated.
You don't have to make yourself crazy over this, because there is sodium in everything! But here are a few tips:
 Read labels to check the sodium content of what you're eating.
Replace processed foods with fresh.
Avoid prepackaged and canned foods.
Be wary of salt-laden condiments and use very little soy sauce, mustard, and table salt.
Go easy on dairy, and avoid processed meat (hot dogs, jerky, bologna, corned beef), anything pickled (pickles, capers, sauerkraut), relish, ketchup, and butter.
Here are some sodium-free substitutes you can use instead: garlic, lemon, olive oil, vinegar, pepper, basil, cayenne, chili powder, cilantro, cumin, curry, dill, garlic powder, ginger, lemon, lime, mint, onion powder, oregano, paprika, parsley, rosemary, sage, tarragon, and thyme.

Go Veggies!

Diuretic veggies will also help because they contain potassium, which can help prevent fluid retention and metabolic slowdown. Spinach, lettuce, all greens (mustard, collard, beet, dandelion), parsley, argula, watercress, asparagus, and cucumber all have diuretic qualities. So eat up!

Toxic

Ditch Toxic Food Additives!

Did you know that processed foods make up almost 60 percent of our diet? That's a lot of food! For the good of your health, now and in the future, it's time to get rid of processed foods that contain harmful additives.
"Antinutrients" are foods that don't deliver any value to your diet, and here are the ones I want you to toss immediately: foods that contain artificial preservatives, colors, and flavorings. These additives pose health risks that aren't worth it when you can easily just say no!
Regarding artificial preservatives, you might ask, "How could an idea with such a good intention — to prevent spoilage and food poisoning — go so incredibly wrong?" Well unfortunately for us, most preservatives are bad news. A common preservative, BHA, is found in hundreds of foods, including cereals, sweets, and snack foods, and is "reasonably anticipated to be a human carcinogen" by the FDA. Incredibly, though, it's still deemed safe. That's not what I'd want to put into my body, and you shouldn't want to either.
Instead: When you're at the grocery store, check packages for signs of BHA, which also goes by the names anisole, butylated hydroxyl-; antioxyne B; antrancine 12; butylhydroxyanisole; tert-butyl hydroxyansiole; embanox; nepantiox 1-F; phenol, tert-butyl-4-methoxy; phenol, (1,1-dimethylethyl)-4-methoxy-; sustane 1-F; and tenox BHA. Long list to memorize, huh? Better just to avoid BHA by staying away from processed foods altogether.
The same goes for artificial coloring. There has been an ongoing debate over whether there's a link between kids' behavior problems and artificial coloring and preservatives. One recent study showed that after preschoolers and grade school kids ate an additive-free diet for six weeks and then reintroduced additives to their diets, their hyperactivity levels rose dramatically. Artificial colors have also been linked to thyroid, adrenal, bladder, kidney, and brain cancer.
Instead: Always choose foods with the fewest artificial chemicals and colors for your kids. The worst color offenders are blue 1 and 2, green 3, red 3, and yellow 6. Choose color-free medication, and when you allow your kids a treat, make sure it's a small portion of the real thing, not something filled with fake colors and flavors. For example, give them real ice cream (small amount!) instead of a rainbow freezy pop.
Now we move on to our pals the glutamates, which are "flavor enhancers" added to foods to heighten the savory experience. They're produced by the hydrolysis of proteins, a process that "frees" the glutamates from the proteins. The most frequently talked about one is monosodium glutamate, or MSG, and it is in everything — canned foods, bouillon, ice cream, ranch dressing, corn chips, and the list goes on. MSG has been reported to cause headaches as well as more serious health conditions, and government regulations now require foods that contain it to be labeled "Contains MSG." While some glutamates exist in natural foods, like cheese and meat, the processed-food industry often adds multiple forms of glutamates — at times as many as four kinds — to pump up the flavor of a food and keep you craving more. High levels of free glutamates mess with your brain chemistry and nervous system big-time.
Instead: Don't be fooled by words like "natural flavor" and "spices"; foods marked like this may actually contain glutamates. Eliminate as many glutamates as possible from your diet, and explore ways to boost the natural flavors of foods. Fermented foods, wine, soy sauce, Parmesan cheese, anchovies, and ketchup are all naturally flavorful ways to enhance your dishes. Also, the cooking method you choose — roasting, smoking, or slow grilling — can make foods richer and more savory.

Not All Additives Are Evil

Food additives are tricky because sometimes they're necessary. Really, who wants to get a case of botulism? The key is to know which are the lesser of the evils. Some additives, like ascorbic acid (vitamin C), beta-carotene (a precursor to vitamin A), and inulin (a type of fiber used in many products, including cereals, granola bars, and yogurt), are safe and may even have health benefits.

Sabotage

Identifying and Addressing Saboteurs
You've identified your weight-loss goals. You've declared them to others. You've talked the talk, and now you're walking the walk by exercising regularly and making healthy changes to your diet. Your efforts are starting to pay off — you've lost some pounds, feel energized, and are committed to staying the course.
Why then, does your loved one not seem as excited about your self-improvement as you? Maybe he or she is always trying to persuade you to skip a workout or always suggests pizza when it's his or her turn to cook. Is your partner subtly sabotaging you on your journey to total health?
If you feel this might be the case, ask yourself why. It doesn't mean that the person doesn't care about you. It could be that he or she is feeling insecure and threatened at the prospect of your transformation for the better. Your partner might be worried that if you lose weight and get healthy, you'll leave and find someone better. More likely than not, this person has no idea that he or she is undermining your resolve. Sit down together and assure him or her of your love and then talk about what's going on. Give examples of behavior he or she's exhibited that has sabotaged you in the past. Keep reassuring this person of his or her value and importance in your life.

Insulin

How Insulin Plays A Critical Role

One of the endocrine system's most important hormones is insulin, which plays a critical role in how your body uses food. When you eat, your digestive system breaks food down into glucose, and the glucose circulates in your bloodstream (where it's often referred to as blood sugar). In response to the rise in glucose after a meal, the pancreas releases surges of insulin, whose job is to clean the glucose from the blood. Insulin directs some of the glucose to the body's cells, which use it for energy. Some of the glucose is diverted to the liver, where it's converted into glycogen (stored glucose) for later use by the muscles. Insulin then helps turn any leftover glucose into fatty acids and stores them in fat cells, where they can be tapped later for fuel.
Problems arise when your body starts creating too much insulin, which can happen for several reasons. One of the most common is that you ate too many highly processed, refined carbs, such as white bread or pasta. Such carbs increase blood sugar dramatically, requiring a rush of insulin to clear the blood. If your blood sugar surge is really dramatic (as it would be if you ate those refined carbs on an empty stomach), insulin overreacts and works twice as hard to clean the sugar from the blood. This overefficient removal of sugar means that your blood sugar concentration drops, with the result that you feel hungry again and crave (and probably eat) more carbs. That's the postsugar "crash and binge" cycle, the root of sugar addiction. In addition, when your muscles are still fueled  from your last snack, the insulin converts those extra calories into fat. And as long as large amounts of insulin remain in the bloodstream, your body won't have a chance to tap into your fat stores for fuel — so you won't burn any fat, either.
This cycle can eventually lead to insulin resistance, a condition in which your body produces insulin but the cells become insensitive to it — as a result, the insulin can't do its job to lower the glucose concentration in the blood. Insulin resistance is a precursor of type 2 diabetes and is common among overweight people. Elevated levels of glucose in your blood is a surefire sign of it.
There is hope for preventing the problem. The key is to maintain low levels of insulin by eating whole foods, pairing carbs with protein, and avoiding highly processed carbs. When your insulin-release mechanism works the right way, it helps keep your weight in check. When it's not working, you're in trouble. If you can take control of your insulin's ups and downs, you'll be primed to lose weight and restore your body's hormone power!

Muscle Helps, Too!

Every pound of muscle burns three times more calories than does a pound of fat. Muscles scoop up blood sugar and enhance your body's insulin sensitivity — the more muscle you have, the more cells are available to absorb glucose, and you won't have to produce as much insulin after meals. Your muscle cells will be more efficient at using glucose for fuel, so your body won't have to store as much food as fat.