Killer Fat

When we hear the word "diet" we often think about regimens, group meetings, and paying money. What we know is that eating is part of living every day for all of us. Why are those two pictures so different?

For the last two weeks we have been discussing ways of eating so as not to spike blood sugar. We used a glycemic index chart to begin to make sense of it. One of the comments on the film was that foods that are white and mushy create white and mushy around our middle. Biochemically, storing fat in the tummy is most often a symptom of insulin resistance. Lisa's story illustrated the point in our filmed discussion (found in the greatpilatesnow.com library) two weeks ago.

     " I was in my thirties and the fat-free craze was in. Up to that, my weight was fine but I thought 'maybe I should'. Then I quickly gained probably about 10 or 15 pounds, and for me that was a lot of weight. It probably took be about five or six years to loose that weight."

Why did this happen? When we reduce a food group in our diet, we naturally need to compensate for that. Taking away fat often means eating more carbohydrate. Consuming more carbohydrate without the fat which buffers its effect on our blood sugar, means we need more insulin to handle the eating pattern. The result is not just weight gain.

What Dr. Ray Strand calls "killer fat" is symptomatic of impending cardiovascular disease, diabetes mellitus (adult onset), and lots of inflammation in the body. What many scientists are agreeing on now is that insulin resistance is the true underlying cause of high blood pressure and rising levels of bad fat in the blood.

It's so much more than looking good ladies. Its about extending our healthy days on this planet. More days to tell people we love them. More days to write that book, feel sunshine and wet feet; to read, to create, to snuggle.

More days to feel good.

A Calorie is No Longer a Calorie

Many of us were raised counting calories. We bought calorie books and tried to calculate the amount on our plate only to find ourselves hungry shortly after the meal.

During the eighties new science began showing us that the method we were so comfortable with was becoming obsolete. Dr Jenkins' work published in the JAMA began to rock the diet world and flip the food pyramid. The great news is that we now know how to avoid weight and health problems better that our parents did, if we choose to use it.

For example we now understand that two foods with the same amount of calories my have very different effects on the body. A white bagel with fat free cream cheese and a caesar salad have the same amount of calories yet one will spike your blood sugar as quickly as a large candy bar. And that baked potato with fat free sour cream? Same as eating ice-cream. Want more? That fat free yogurt with fruit with that name brand tasty fat free health bar? Regarding the effect on blood sugar you may as well have a piece of apple pie for lunch.

Many of us are unknowingly eating this way several times a day, and becoming addicted to it. In his book, Healthy for Life, Dr. Ray Strand explains that when we become resistant to our own insulin "a calorie is no longer a calorie".  Let me put it in a simple way. Our pancreas was not made to put out insulin at the rate our eating demands it. Insulin is a storage hormone. As we over-produce it after eating, the calories that should be used for energy are converted to belly fat. Then the process begins over again with cravings and more stored fat.

For the next two weeks we will discuss glycemic index and glycemic load. We will learn to begin using this to maintain mental clarity, lasting energy, reduce cravings, and move toward your perfect weight for a lifetime!

Won't that feel good?