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| Why
Diets Fail |
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The
Demise of "Low-Fat" Diets |
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For
years, we thought that avoiding fat in our diets would keep us from
getting fat. How wrong could we be? Although based on a worthy
premise, the American low fat diet turned out to be a dismal failure.
Very few people could really commit to it and even fewer could actually
stay on it. Probably only about 5% of Americans for whom the low-fat
diet was recommended could actually stay on it consistently for
the long-term. To our surprise, most people actually gained
weight! This was probably by switching to the high starch foods
that enticed them to eat twice as much. Well intentioned people
became frustrated: Dietitians were dumbfounded, and most Doctors
just didn’t know what to do.
Even
more disappointing was the lack of benefit for those with high cholesterol
or heart disease. No study could directly prove that people on the
diet felt better, lived longer, or had less illness. In fact, studies
showed that the diet didn’t even lower cholesterol (unless the patients
also exercised). And even in instances when cholesterol was lowered,
the "good" (HDL) cholesterol particles were lowered as
much as the "bad" (LDL) type, resulting in no net benefit.
When compared to a higher fat European style diet, the results of
the American diet were very disappointing. The "low-fat"
diet was associated with up to 65% more heart attacks and
related problems.
Looking
back objectively, we can see some reasons that the low-fat diets
failed. Most people missed the flavor and texture of fat. They traded
this for the sensuous pleasure of simple sugars. These sweet foods
greatly whet the appetite, causing people to always have an unsatisfied
desire for more. In a sort of "double-whammy", many of
these sweet foods (like the donut) mixed in enough fat to ruin the
persons’ calorie restriction. Many became rapidly addicted to the
"sugar high" and fell victim to "sugar toxicity",
often a prelude to Diabetes. Massive weight gain and increasingly
poor health followed. At first, no-one seemed to understand. The
"low-fat" diet had just seemed "so right".
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The
Advent of Protein Diets |
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"Protein
diets" are becoming the rage. These diets are very popular
because protein foods taste good and are satisfying to the appetite.
Most people like the idea of eating bacon and eggs in the morning
and maybe some BarBQ for lunch. They don’t object to staying on
this type of diet. Because of freedom from the "sugar cravings",
people really lose weight and are able to keep the extra pounds
off. Somewhat surprisingly, early findings show an actual improvement
in the blood cholesterol particles. Many "best-sellers"
have been spawned by these diets’ success.
Although
weight maintenance is beneficial for many different reasons, "looking
good" is often more of a motivator than "feeling good".
The protein diets help in both ways. They especially work to improve
muscle definition, which makes people ‘look good". After all,
muscle is primarily made from protein. The ability to rapidly shrink
body fat is due in part to the fact that protein cannot easily be
converted into fat. Protein intake yields a full satisfied sensation
without the cravings associated with starchy foods. This helps people
"feel good". Additionally, there are other benefits. One
of these is a distinct rise in the "good" HDL-Cholesterol
particles, which act as the "vacuum cleaners" for the
blood vessels, removing excess cholesterol from the circulation.
These particles are mainly composed of protein and are therefore
greatly boosted by high dietary protein intake.
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The
Problem with Protein Diets |
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Even
with the great promise of the protein diets, there are still
problems. Most of the highest protein foods are meats, which may
contain too much fat. Meats don't always agree with everyone and
are even objectionable to some persons. Despite the favorable impact
of these diets on the blood sugar and cholesterol levels, not enough
evidence has yet been compiled to fully recommend them to heart
patients. Also, high protein intake creates a high oxidative stress,
which might (in the long term) be unhealthy.
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Legumes
– The Ideal Protein Diet? |
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What
type of protein should one choose? The protein powders sold in health
food stores are expensive, very cumbersome and above all unnatural,
unpleasant, and often poorly balanced. The red meats are pleasing
to prepare and consume but are rather expensive and often full of
fat. Eggs and dairy products contain a very well balanced protein
but are also very abundant in cholesterol and potentially harmful
to many. Poultry products are abundant and relatively inexpensive
though some may consider them a bit bland. Proteins from fish and
seafood are healthy and contain good types of fat that may help
to prevent blood clots. However, fresh seafood is not always available
and some may transmit disease. How about the highest protein
vegetable?
Now,
we are talking about legumes, a food family that contains peas,
lentils, all varieties of beans, and even peanuts. This family is
indeed, by far, the richest source of vegetable protein – even surpassing
the protein content of some meats. Yet, this food contains virtually
no fat and certainly no cholesterol. A major advantage of legumes
over animal protein is the abundance of dietary fiber. This has
been found to reduce the incidence of certain cancers. Legumes have
both kinds of beneficial fiber. Insoluble fiber aids digestion and
bowel regularity while soluble fiber helps buffer fluctuations in
blood sugar and cholesterol. Beans actually contain more soluble
fiber per serving than the highly touted oat bran!
Legumes
have a storied history, from ancient times through to the present.
Beans were venerated by the ancient Egyptians as tiny storehouses
of energy. Ancient armies relied on beans due to their light weight,
relative imperishable nature, and excellent nutritive value. Even
the biblical Esau traded his birthright for a bowl of lentil soup.
Today,
in cultures around the world, legumes continue to be the major protein
source. (Note that none of these cultures has a problem with obesity).
Legume protein offers tremendous variety, blending well with other
foods. Legumes are abundantly available and at a very low cost.
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Beans,
Beans, the Musical Fruit… |
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The
first thing many people think of when beans are brought up is the
"G word" – GAS.
Some
of us may have even sung the crude little jingle "Beans, Beans,
the musical fruit – the more you eat, the more you toot." Unfortunately,
this is the perception many people have about eating beans. Although
a little gas can be good – cleansing the colon and adding to that
bulking effect which helps to create fullness and satiety, too much
gas can be (well)… socially unacceptable ! Don’t despair! The ThermoBean™
formula "fixes" the gas problem by providing an active
enzyme and by converting ordinary beans into "Thermo-Beans".
In fact, the ThermoBean™
formula contains a double dose of the same active ingredient used
in the commercial product known as "Bean-O". In addition,
the ThermoBean™
plan offers many other ways to reduce excessive gaseousness and
to make the natural goodness of beans – "socially acceptable".
Also,
the overall ThermoBean™
plan boosts energy and the desire to walk more. Walking is an
excellent strategy for good health (and provides an opportunity
to expel any excess gaseousness). You can learn more by obtaining
the information in the ThermoBean™ Introductory
Kit.
There
is yet another problem with the legume protein. It is considered
an incomplete protein. In other words, missing a key amino acid
that is essential to build healthy protein in the body. This is
like trying to play dominoes or cards with one domino or a card
missing. Unfortunately, the body can use dietary protein to build
muscle only to the extent that all of the incoming amino acids are
complete and matching. Just as we might throw away an incomplete
set of dominoes, the body also discards the "extra" amino
acids down to the level of the lowest amino acid that is
available. Obviously, this is wasteful and may rob the diet of important
nutrient value.
Another
concern is for certain people with Diabetes. Many nutritionists
believe that that elimination of these unmatched amino acids through
the kidney may actually be harmful to those who have the feared
Diabetic kidney disease. The high fiber and low fat content of legumes
is ideal for all diabetics. Ironically however, those that have
perhaps the worst complication may actually be advised to limit
the "low biologic value" (incomplete) protein in beans.
Again, ThermoBean™
provides the solution, adding the missing amino acid in just
the right amount to make the legume protein fully utilizable. This
converts the biologic value of the legume protein from "low"
to "high". Tests of ThermoBean in patients with Diabetic
kidney disease have shown no detriment in protein wastage. The formula
contains a number of essential vitamins as well as some of the most
powerful anti-oxidants known to man. The ThermoBean™
formula even helps to clear out a harmful waste product that
could build up in the blood and might otherwise cause significant
damage to the blood vessels.
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