The Best Fats to Get Lea

I don't mind that I'm fat. You still get the same money.

Marlon Brando

Back to top.

The Best Fats to Get Lean

By Whitney Provost

You might think that to lose weight, you need to cut the fat out of your meals. After all, fat is higher in calories than protein and carbs, and low-fat diets have been popular since the Senate Nutrition Committee first recommended them in the late 1970s. But research shows that a moderate-fat diet (with about 35 percent of calories consumed coming from fat) will help you drop pounds permanently, feel full longer, and avoid bingeing. The trick is to eat the right kind of fat to increase satisfaction and boost weight loss. Here's why it's important to eat fat—and we offer five of the best fat sources to add to your diet.

How eating fat will help you lose fat.

In 2008, researchers at Ben-Gurion University of the Negev in Israel found that people who followed low-fat diets lost less weight than people who followed low-carb or moderate-fat diets. The low-fat group lost an average of 6.5 pounds over 2 years, but the low-carb and moderate-fat groups lost about 10 pounds. Women did especially well on the moderate-fat diet, losing an average of 13 pounds during the study.

Fat is an important element in weight loss for several reasons:

• Fat helps your body control blood sugar and insulin spikes after eating carbohydrates. Better sugar metabolism means less fat storage.
• Fat slows down digestion and aids nutrient absorption. You'll stay fuller longer and get more health benefits from the food you eat.
• Essential fatty acids (like omega-3s) may boost your metabolic rate and increase fat burning.
• Fat tastes good. It also provides a "mouthfeel" that is satisfying, which can help you be happy with less food.

Eating more fat may also help you stick to your diet longer. In a study conducted by Brigham and Women's Hospital in Boston, participants got either 20 percent of their calories from fat or 35 percent of their calories from fat. After 6 months, both groups had lost weight. But after 18 months, only 20 percent of the people in the low-fat group were still following the diet, compared with 54 percent of the people in the moderate-fat group. Likewise, the subjects in the moderate-fat group had maintained their weight loss, while the low-fat group participants had gained most of the weight back.

If you reach for a box of low-fat or fat-free crackers or cookies because you want to lose weight, you may actually be sabotaging your diet. Manufacturers frequently replace fat with sugar in packaged food items to make them taste better. You think you're making a good decision by eating fat-free products, but the excess sugar and refined flour can lead to fatigue, cravings, mood swings, and weight gain caused by the overproduction of insulin—the fat-storage hormone. As a snack, a sliced apple with some peanut butter or a salad with oil and vinegar dressing would be a better weight loss choice. The complex carbs and healthy fats will maintain your blood sugar levels, boost your energy, and keep you satisfied longer.

What kind of fat should you eat?

To get lean, you need to eat the right kind of fat. Avoid saturated and trans fats (which are found in red meat, full-fat dairy products, and many packaged foods), and instead choose monounsaturated and polyunsaturated fats. Here are some of the best sources of fat to help you reach your weight goal.

1. Fish. Fish like salmon, albacore tuna, herring, mackerel, and sardines contains beneficial amounts of omega-3 fatty acids. Most experts agree that eating two servings of fatty fish per week is safe for people who are worried about mercury or other toxins. (Pregnant women should consult with their doctors about consuming fish.) If you don't like fish, try a quality Omega-3 supplement that will give you the benefits without the fishy taste.
2. Olive oil. Heart-healthy oils like olive, canola, and peanut oil are excellent sources of fat for dieters. They have also been shown to lower bad cholesterol and reduce the risk of heart disease. Use them sparingly when sautéing, or drizzle them over your favorite salad or vegetables with a little vinegar and some herbs to maximize the absorption of nutrients. Moderation is important: You really only need about a teaspoon of oil to get all its benefits. Using more will add significant calories.
3. Avocados. Eat a spinach and carrot salad with a little avocado, and you'll not only get a dose of good fat, but you'll also absorb more phytonutrients like lutein and beta-carotene. Scientists at Ohio State University in Columbus found that more antioxidants were absorbed when people ate a salad containing avocados than when they ate a salad without this tasty fruit. One-quarter of an avocado will add flavor while only adding about 75 calories.
4. Nuts. Almonds, walnuts, pecans, and peanuts are powerhouses of good nutrition—full of antioxidants, minerals, and monounsaturated fat. The Nurses Health Study, where more than 86,000 nurses were followed for 14 years, found that those who ate nuts regularly (about an ounce per day) tended to weigh less than those who didn't. The protein, fat, and fiber make nuts more filling, which helps dieters stay on track. Plus, there's a psychological bonus to eating nuts: Because they're rich and satisfying, you probably won't feel like you're on a diet.
5. Flaxseeds. Packing the triple wallop of fat, protein, and fiber, flaxseeds are a delicious and healthful addition to any diet. You can grind them up and add them to oatmeal, yogurt, salads, or vegetables, or pretty much anywhere you want a nutty crunch. They're a plant source of omega-3 fatty acids, making them a good choice for vegetarians or the aforementioned non-fish-loving folks. Ground flaxseeds also have 3 grams of fiber per tablespoon, which helps slow digestion and keep your blood sugar stable.

Making room for fat.

Certain fats might be considered necessary for health, but that's not a cue to overindulge. At 9 calories per gram, fat is a more concentrated energy source than either protein or carbohydrates (each has 4 calories per gram). You need to be mindful of your overall caloric intake if you want to eat more fat and lose weight. But when you feel full and satisfied after eating the right kinds of fat, you'll probably find it a bit easier to manage your calories.

Big Breakfasts for Big Results

I went to a café that advertised breakfast anytime, so I ordered French toast during the Renaissance.

Stephen Wright

Big Breakfasts for Big Results

By Joe Wilkes

Breakfast. It seems like forever since Mom told us breakfast is the most important meal of the day, but one study shows it's actually true—she wasn't just nagging us. Breakfast is a key component of weight management: A study presented at the 90th annual meeting of the Endocrine Society showed that participants who consumed large breakfasts high in protein and carbohydrates followed by a low-carb, low calorie diet for the rest of the day lost almost five times as much weight as the participants who followed a low-carb, high-protein diet throughout the day. So what's the big deal about breakfast? And what is a big breakfast anyway? It doesn't seem like the lumberjack special at the local diner would do much to get the pounds off, so what should we be eating?

The study supported the idea that when we wake up in the morning, our bodies want food. You've burned through all the fuel from the previous day, and now your body's ready to burn anything—even muscle—to get a jump-start on the day. And if you skip breakfast, muscle is indeed what your body will burn. Later in the day, your brain is still in starvation mode from breakfast (or lack thereof), so your body will store all the calories you eat as adipose tissue, or fat, to save up for the next day when you try to starve it again. This study also found that levels of serotonin, the chemical responsible for controlling cravings, were much higher in the morning, which is why breakfast is the meal so many of us are willing to skip. But if our bodies are left unfed, our serotonin levels drop, and our bodies' craving for sweets begin to rise throughout the day.

But before you hit McDonald's^® for their 800-calorie Big Breakfast^®, or worse, their 1,150-calorie Deluxe Breakfast, or swing by Denny's^® for a 740-calorie Grand Slam^® or 950-calorie All-American Slam^® with hash browns, keep in mind, these weren't the breakfasts the study participants consumed. The big-breakfast group had a 610-calorie breakfast as part of a 1,240-calorie day. Breakfasts included milk, lean meat, cheese, whole grains, a serving of healthy fat, and one ounce of chocolate or candy to defray the craving for sweets. The other group's participants consumed 1,085 calories per day as part of a high-protein, low-carb diet; only 290 of their daily calories were consumed at breakfast. Both groups were on their respective diets for eight months. The high-protein group lost an average of nine pounds, but the big-breakfast group lost an average of 40 pounds. And, perhaps not surprisingly, the big-breakfast group complained less about cravings and hunger.

The big-breakfast group's breakfast consisted of 58 grams of carbs, 47 grams of protein, and 22 grams of fat. Study reviewers attribute some of the success of the big-breakfast group to the fact that the protein and healthy fats eaten kept the participants full and reduced cravings. They also said that nutritional requirements were well met and that there weren't empty calories consumed, because the breakfasts included lots of whole grains, fruits, lean proteins, and healthy unsaturated fats. So bad news for the lumberjack-special devotees—a big plate of greasy hash browns, bacon, and biscuits with gravy isn't going to get the job done, unless the job we're discussing is clogging your arteries.

Here are some healthy big breakfasts, similar to the ones consumed by the study's participants.

Chicken and the Egg

2 large eggs, scrambled
2 slices whole wheat toast
1 boneless, skinless chicken breast, grilled
1 grapefruit

589 calories, 52 grams carbohydrates, 48 grams protein, 19 grams fat, 5.5 grams saturated fat, 12 grams fiber.

Oats 'n' Berries Breakfast

1 packet plain instant oatmeal, prepared, with 1 scoop of Whey Protein
1 cup fresh blueberries
3 oz. roasted turkey breast
1 large hard-boiled egg
1 oz. dark chocolate

631 calories, 62 grams carbohydrates, 47 grams protein, 21 grams fat, 8 grams saturated fat, 10 grams fiber.

Two Egg Sandwiches

2 whole wheat English muffins, toasted
2 large poached eggs
2 slices low-fat Swiss cheese
2 slices Canadian bacon, grilled

597 calories, 57 grams carbohydrates, 45 grams protein, 13 grams fat, 5 grams saturated fat, 8 grams fiber.

Vegetarian Breakfast

1 cup cottage cheese (2% milk fat)
1 cup sliced peaches, canned in juice, not syrup
1 slice whole wheat toast
1/2 avocado
2 vegetarian sausage links, cooked

621 calories, 62.5 grams carbohydrates, 47 grams protein, 26.5 grams fat, 4.5 grams saturated fat, 16.5 grams fiber.

Pescetarian Breakfast

1 6-oz. can light tuna, canned in water, drained
2 Tbsp. mayonnaise (preferably olive oil- or canola oil-based)
2 slices whole wheat toast
1 oz. dark chocolate

592 calories, 45 grams carbohydrates, 51 grams protein, 22 grams fat, 7 grams saturated fat, 10 grams fiber.

6 Simple Rules for Eating Sugar

I ordered a soda—caffeine free, low sodium, no artificial flavors. They brought me a glass of water.

Robert Murray

6 Simple Rules for Eating Sugar

By Denis

Few topics boggle the minds of dieters and fitness enthusiasts the way sugar does. Is this simple carbohydrate the key to unlocking elite sports performance? Or is it the chains that drag our country deeper and deeper into the obesity epidemic? Annoyingly, the answer is "both." But before you throw your hands up in frustration and grab yourself a Twinkie^®, let's take a minute to talk about sugar. It's not as complex as it seems. In fact, with just a few guidelines, it's incredibly easy to use these simple carbohydrates for good instead of evil.

Rule #1: Just say "know."

Here's a grossly over-simplified look at how sugar, also known as simple carbohydrates, works. Just as with all carbs, you eat sugar and it's absorbed by your blood, where, if you have the right amount of insulin in your system, that insulin converts the sugar to energy. However, if you introduce too much sugar into your system, the insulin stores it as body fat. A little stored body fat is fine; the body likes some emergency fuel. However, if your blood sugar spikes too often and the insulin has to work too hard converting fat, this can lead to a variety of health issues, including type 2 diabetes and heart problems.

As we'll discuss later, when your body obtains sugar from natural sources, like fruits and veggies, the process tends to be checked by fiber, which slows absorption. However, when you eat foods with added sugar, this can overwhelm the usual checks and balances, causing problems like those nasty blood sugar spikes. To make matters worse, consuming too much added sugar can cause a host of other problems, including tooth decay, increased triglycerides (or stored fat), and malnutrition (from overconsumption of foods filled with empty calories and deficient in nutrients).

If you wanted one overarching rule to work from, you might choose to avoid added sugars entirely. You'll get all the energy you need from foods with naturally occurring sugar. That said, there are times when refined sugar is OK or even beneficial. If you're able to build yourself a lifestyle completely free of added sugar, nice work. But for the rest of us, the trick is moderation.

Rule #2: Less is more.

One teaspoon of table sugar has 15 calories. Honestly, if you have a couple of cups of tea or coffee in the morning and you dump the proverbial spoonful of sugar in each, that's 30 calories. If the rest of your diet is tight and you're active, it won't matter. If you're trying to lose weight and are eating at a severe deficit, you'll probably want to skip those few spoonfuls of sugar, because table sugar is nutritionally void and you want every calorie to count nutritionally. Other than that, though, life's short—enjoy your java.

Rule #3: Sugar is sugar is sugar . . .

Agave nectar, honey, beet sugar, cane sugar, brown sugar, dextrose, high fructose corn syrup (HFCS), whatever. At the end of the day, they're all simple carbs, unregulated by fiber with minimal micronutrient value. Sure, you might prefer one over the other. I like honey because I'm a bit of a whole foods person and it does have a tiny bit of nutritional value, but I still know that if I eat too much, it'll make me fat.

Rule #4: . . . and it's hiding behind every corner.

And you thought Invasion of the Body Snatchers was creepy . . . Avoiding the obvious sweetened foods, like soda, cake, cookies and pies, is only half the battle. Manufacturers add HFCS (as well as other sugars) to a mind-boggling amount of foods because it adds flavor. If it's in a bottle, box, or can, read the ingredients. You'll find sweeteners in everything from ketchup to peanut butter to bread to salad dressing. With a little effort, you can usually find versions of the same food with no added sugars or HFCS that are more nutritious and taste just as good.

Rule #5: No, the sugar in fruit isn't bad for you.

When the low-carb "revolution" hit in the early aughts, fruit was demonized for its sugar content. This is, in a word, ridiculous. Yes, fruit is loaded with sugar, but it's also usually loaded with fiber, which slows sugar absorption, making it an ideal way to get your simple carbs without straining your little insulin buddies. Fruit is also loaded with easy-to-absorb vitamins and minerals. Most fruit is also filled with water, yet another benefit.

Even relatively low-fiber fruits like bananas offer far too many benefits to be denied. Bananas, in particular, are rich in electrolytes, which are crucial to sports performance. As I always say, I defy you to introduce me to an overweight person whose biggest indulgence is fruit.

Rule #6: Occasionally, a hit of straight sugar is a good thing.

You're sitting around watching television. You haven't done much today. Your glycogen stores are up, and because you've eaten normally, your blood sugar level is balanced.

If you just blasted a killer workout. You've blown through your blood sugar and your glycogen, leaving you shaky and tired. Getting some sugar in there now to help you recharge fast wouldn't be such a bad idea. Furthermore, since it'll rush in so fast, it's a great opportunity to add some protein and micronutrients to that sugar blast, because they'll rush into where they're needed just as quickly.

If you genuinely gave the workout your all and you're truly wiped out, you won't even come close to storing that sugar as fat.

So there you go. Not so tough, huh? With a little forethought and self-control, keeping an eye on your carbs can be, ahem, a piece of cake.

10 Vegetarian Sources of Protein

---

10 Vegetarian Sources of Protein

By Joe Wilkes

Anyone who's read the latest studies about high-protein diets knows that we need to get a substantial amount of protein in our diets—about a third of a gram for every pound of body weight. Meat provides one of our best and most readily available sources of protein, but there are a lot of good reasons to think about cutting back or cutting out our consumption of animal products to satisfy our protein needs.

Aside from the obvious animal-rights issues, there are several economic and environmental considerations to consider. The USDA estimates that it takes roughly 16 pounds of grain to make one pound of beef. When you consider that one-third of the world's population is classified by the World Health Organization as starving, it's easy to see where some of that grain could be put to better use. Beef production also impacts the ecosystem, from the clear-cutting of rainforests for grazing to water pollution to methane emissions, which contribute to greenhouse gases. And the cost of meat to your personal health is also significant. Although packed with protein, many meat choices contain high levels of saturated fats, the overconsumption of which can lead to heart disease and cancer.

At any rate, this article isn't intended to be a polemic about the benefits of vegetarian living. Picking up a book like Eric Schlosser's Fast Food Nation or Michael Pollan's The Omnivore's Dilemma, not to mention any of the vast Internet resources available on the subject, might convince you to replace meat with an alternative protein source a couple of meals a week.

One challenge in going vegetarian is finding enough "high-quality" protein. High-quality protein is defined as protein that contains all eight of the essential amino acids: isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. Most meat sources have all of the amino acids in one place. Plant sources usually have some of the acids, but not all in one place. So the key is combining foods to get a full complement of amino acids. Here are some of the top ways to get your proteins sans meat. (Vegans, skip to #3, and keep in mind that #7 uses egg whites as a binder). We'll omit soy for the time being—it has its own set of conundrums and contradictions.

1. Eggs. Egg protein is commonly referred to as a "perfect protein," because it contains all eight essential amino acids. There's a reason Rocky drank eggs during training; they contribute greatly to muscle recovery. One egg contains 6 grams of protein, with only 80 calories and 5 grams of fat. It also contains more than 200 milligrams of dietary cholesterol, which is high, but dietary cholesterol isn't the same thing as blood cholesterol. In fact, some eggs are now produced with high levels of omega-3s (achieved by adding fatty-acid-rich seeds to the hens' diets), which can actually aid in the lowering of blood cholesterol levels.
2. Dairy. One cup of 2 percent milk contains 8 grams of protein, only 5 grams of fat (3 of which are saturated), and about 120 calories. Switch to skim milk and you get just as much protein, no fat, and 30 percent fewer calories. An ounce of Swiss cheese also has 8 grams of protein, 8 grams of fat (with 5 grams saturated) and a little over 100 calories. Nonfat yogurt may be your best dairy option: 8 ounces has 14 grams of protein and only 137 calories. Or try cottage cheese, which boasts 28 grams of protein in one cup. Many dairy products still have the same saturated-fat issues as meat, and not all people can tolerate dairy well; a not-inconsiderable percentage of the population is either lactose-intolerant or allergic to dairy.
3. Legumes. You probably already know some of the great health benefits of legumes. Not only are they high in fiber, they're high in protein, too. A cup of chickpeas has about 17 grams of protein, while a cup of lentils has about 16 and a tablespoon of peanut butter has about 4. Some people blame beans for intestinal distress. It actually isn't the fiber in the beans that causes gas, but a sugar that requires an enzyme (which humans lack) to help digest it. When soaking beans, add a pinch of baking soda to the water. It'll help leach this sugar out of the beans, making you less gassy after eating them. Also, to avoid the sugar, don't cook the beans in the water you soaked them in. Another cautionary measure is that if you weren't much of a bean eater before, introduce them into your diet slowly to give your system time to get used to them.
4. Grains. Usually we think of grains as carbs, but when we're talking grains, they actually have a fair amount of protein. A cup of barley, for example, contains almost 20 grams of protein. A cup of buckwheat flour contains 15 grams of protein. A cup of couscous (dry) contains 22 grams of protein. A cup of oats for oatmeal provides you with 13 grams of protein. If you always choose whole-grain varieties of your favorite grains, you'll get most of your recommended daily allowance (RDA)* of fiber as well. But carb-watchers should beware; whole grains are the "carbiest" of the protein sources available.
5. Nuts and seeds. The mighty almond, which also has the most fiber per ounce of any of the common nuts, also has the most protein—6 grams per ounce. Almonds do have 16 grams of fat per ounce, but only one gram is the unhealthy saturated kind. Pumpkin seeds, or pepitas, have 7 grams of protein per ounce (about 140 seeds) with 13 grams of fat (2 grams saturated). Other seeds, like sunflower and flax, are also good sources of protein, with about 5 grams per ounce.
6. Seitan. Seitan is a meat substitute made from processed wheat gluten. Popular for centuries in Asia, it has gained in popularity in America in the past few decades, but is still largely only available in health food markets. It's not very flavorful, which makes it an ideal ingredient for replacing meat in any dish—it will assume the flavor of the sauce or spices you use. Many Asian dishes use it as mock pork, chicken, or beef. Just 3 ounces of seitan contain 20 grams of protein, almost twice as much as steak, and only 130 calories and 2 grams of fat. Try it in a stir-fry—you might fool your family!
7. Quorn^®. Quorn is the most well-known brand name of a fungus-based protein source that has only been available commercially since 1985. Quorn is processed into different forms and flavors, like hot dogs, burgers, and faux chicken nuggets. Three ounces of Quorn, depending on how it's prepared, can have 10 to 16 grams of protein, with low fat and calorie contents. As with seitan and other meat substitutes, you should keep an eye on the sodium content; salt is usually the go-to ingredient when attempting to disguise a meat substitute's origins. Also, there have been some reports of people having allergic reactions to Quorn, so it may be worth checking with your doctor to see if you're sensitive to it.
8. Nutritional yeast. Nutritional yeast can be used as an additive in a variety of recipes. It's very popular in Europe and Australia, and is gaining popularity in America. It has a slightly cheesy flavor and can be added to shakes, soups, and sauces, or used as a substitute for Parmesan cheese or as a popcorn or garlic-bread topping. It's especially rich in B vitamins. A two-tablespoon serving has 8 grams of protein (and is a complete protein, containing all amino acids), only one gram of unsaturated fat, and 50 calories.
9. Spirulina. Also known as blue-green algae, this has been a food source for centuries in Africa and South America. It has a lot of vitamins and minerals and is a complete protein. One ounce of dried spirulina contains 16 grams of protein, only 2 grams of fat, and 81 calories. Algae aren't the most appetizing foodstuffs, and much of spirulina is consumed in pill form or mixed into super-green drinks. But it can also be used powdered or fresh in dips, salads, and sauces. Take a look at Internet message boards and Web sites, where enthusiasts post lots of recipe ideas.
10. Amaranth and quinoa. These are often referred to as "pseudograins." Both are actually seeds but are similar to grains in texture and flavor. Both are complete proteins, containing all eight essential amino acids, and have high levels of fiber and minerals. Amaranth can be used as flour, puffed into breakfast cereal, or cooked into soups and stir-frys. One ounce has 4 grams of protein, 2 grams of fat, and 105 calories. Quinoa can also be used for breakfast cereal, and, when boiled, makes an excellent substitute for rice or couscous. One cup of cooked quinoa contains 8 grams of protein, 4 grams of fat, and 222 calories.

Another way of getting extra nonmeat protein in your diet is with protein shakes. Typically available in Chocolate and Vanilla and Berry flavors. Most shakes can pack between 17 and 40 grams of protein per serving. This is great to either put in place of a meal or eat as a controlled calorie snack.

10 Reasons to Eat Organically—and Locally

I am not a vegetarian because I love animals; I am a vegetarian because I hate plants.

A. Whitney Brown

10 Reasons to Eat Organically—and Locally

By Steve Edwards

"Think globally, act locally" isn't just for bumper stickers anymore. This grassroots politics–type slogan has become an important way of thinking about where your next meal should come from. But the implications here are far more than political. Buying local—as well as organic—foods allows you to protect your family by feeding them in the safest way possible. Here are 10 reasons to add "visit the local farmers' market" to the top of your to-do list each week.

1. Local foods are safer. Or at least you can find out if they are. Organic food standards are high, but there are still companies out there attempting to cloud the rules. When you buy locally, it's easier to check out what you're buying, and you won't have to hire Magnum, P.I., to do it. The great thing about local media is that they love to cover this stuff. If for any reason a local farm is mixed up in nefarious activities, there's a good chance your paper has a reporter dreaming of a gig at The New York Times who'll be on the job for you. Even if this isn't the case, you can be inquisitive at the farmers' markets—you'll be surprised how quickly you can get up to date on the local scoop. Farmers who adhere to a strict code of ethics love to talk about others who do, and those who don't.
2. Organic foods are safer. Organic certification standards are the public's assurance that their food and products have been grown and handled according to sustainable procedures, without toxic, synthetic, irradiated, or genetically modified elements, including chemical fertilizers, pesticides, antibiotics, and other additives. At least that's what the law says. But even though many companies still cheat the system, most of them play by the rules. These rules are in place to help both soil longevity and the health and safety of the consumer. Many Environmental Protection Agency (EPA)-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. Now, the EPA considers 60 percent of all herbicides, 90 percent of all fungicides, and 30 percent of all insecticides, none of which meet organic criteria, to potentially cause cancer. You can't always be certain you're getting safe food, but eating organic foods stacks the odds in your favor.
3. Organic food tastes better. Many people would be amazed to taste the difference between garden-grown fruits and vegetables (and wild meat) and the offerings you find down at your local mega-grocery-mart. The main reason for this disparity has to do with something called trophic levels, which is determined by where plants and animals fall on the food chain. When food—even natural food—is manufactured, as when plants are grown in poor soil with some added nutrients, or animals are raised using drugs and a nonnative diet, their physiological chemistry is altered. This doesn't just change their nutrient content—it changes the way they taste.
4. Organic food is more nutritious—which stands to reason, based on the whole trophic levels thing. When soils are depleted and then fertilized, only certain nutrients are added with fertilizers. This results in the loss of many of the plants' original phytonutrients. While these lost phytonutrients aren't necessarily a major component of any individual plant, they add up in your diet and become a major component of who you are. This lack of phytonutrients in the plants in our diets has a lot to do with many modern-day maladies. With regards to meat, it's basically the same story. Animals that are fed a poor diet are, as you might imagine, less healthy to eat, because they're also missing out on essential nutrients thanks to the trophic level paradigm—just like you are.
5. You won't have to eat genetically modified organisms (GMOs). A GMO is a plant, animal, or microorganism whose genetic sequence has been modified to introduce genes from another species. Because the long-term impact of GMOs on our health isn't known yet, they're forbidden by the Soil Association Standards for Organic Food and Farming. Furthermore, in order to qualify as organic, animals can't be fed GMOs, nor can they be fed antibiotics, added hormones, or other drugs. It is not currently required, however, that GMOs be mentioned on food labels, so it's very likely that anything not certified organic contains some GMO ingredients.
6. Your drinking water will be safer. The EPA estimates that pesticides contaminate groundwater in 38 states, polluting the primary source of drinking water for more than half the country's population. Because organic farmers practice water conservation and don't use toxic chemicals that leach into your groundwater, organic farming leads to less waste intrusion into our aquifers, which helps keep your drinking water healthier.
7. Your kids will be healthier. The toxicity of pesticide residue is determined not only by the chemicals used, but by our body weight in relation to how much we consume. This means that your children are even more at risk than you are. It's estimated that the average child receives four times more exposure than the average adult to at least eight widely used cancer-causing pesticides in food. To try and minimize this risk, buy organic, but also make sure that your family eats a wide variety of foods.
8. To help farmers and farm communities. It's estimated that the U.S. has lost more than 650,000 family farms since 1990. The USDA estimates that half of the U.S. farm production comes from only 1 percent of farms. Organic farming may be one of the few survival tactics left for the family farm and rural communities. The majority of organic farms are still small-scale operations, generally on fewer than 100 acres, and using an average of 70 percent less energy. Small farms use far more sustainable and environmentally friendly practices than large-scale farms do. For example, small farms use manure to fertilize soil, naturally recycling it to keep the land productive.
   
   Industrial farms produce so much manure that it's a human health risk. The overspill of manure has contaminated water wells with E. coli and other pathogens. This brings up another subject: Industrial farms still—though now illegally—feed animals the ground-up remnants of other animals that aren't naturally part of their diet. This has led to pathogens like E. coli getting into our foods in the first place.
   
   Furthermore, farm workers are much safer on small farms. A National Cancer Institute study found that farmers exposed to herbicides had six times more risk of contracting cancer than nonfarmers did. Due to their direct exposure, field workers on conventional farms are the most vulnerable to illness as a result of pesticide use. Organic farms eliminate that risk by eliminating harmful pesticides and other chemical inputs from their practices.
9. For more humane treatment of animals. Factory farms treat animals like commodities. They are usually kept in tightly confined pens or cages and often never move more than a few feet for their entire lives. They are also fed the cheapest foods available, no matter how it affects their—and then our—health. Besides the fact that a host of illnesses have entered our world as a direct result of this practice, it's also just not nice. Animals on organic farms are far likelier to be raised without cruelty. They are also fed a diet much closer to what they would eat naturally, and studies tell us—surprise!—that these animals tend to be significantly healthier than their factory-raised counterparts.
10. To promote a vibrant economy. Organic products only seem more expensive because people base their cost on their sticker price alone. However, retail price represents a mere fraction of their true cost. Market prices for conventionally grown foods don't reflect the costs of federal subsidies to conventional agriculture, the cost of contaminated drinking water, loss of wildlife habitat and soil erosion, or the cost of the disposal and cleanup of hazardous wastes generated by the manufacturing of pesticides. Compared to local farms, there's also transportation—and the pollutants that result from it—to consider. All of this means that essentially, you can pay now or pay later—just remember that you're going to be charged interest, mainly in the form of a socially and ecologically diminished world to live in.

What if you can't find organic food? One of our members, who lives in a rural area, went to her local market and requested healthier options. Now the store owner can't keep them on the shelf. You can, with a little initiative, make a difference. After all, retail stores are in business to serve you. If this doesn't work, hit the Internet. Since "organic" is the current buzzword of the food industry, there will be options. And of course there's always your local farmers' market.

8 Triggers That Change Your Metabolism

Many dieters point the finger of blame at their slow metabolism when dieting, but there are steps you can take to speed it up. Learn all about boosting metabolism.

By Jennifer Acosta Scott

Medically reviewed by Lindsey Marcellin, MD, MPH

Print Emai

If you’ve ever had trouble losing weight, you’ve probably placed at least some of the blame on a slow metabolism. It’s true that your basal metabolic rate — the rate at which your body uses energy — can affect your ability to shed pounds. But there are also a few external, controllable factors that can slow down that metabolic rate, says Michael West, MD, an endocrinologist with Washington Endocrine Clinic in Washington, D.C.

Here are eight triggers that can slow metabolism, some (but not all) of which you can control, to make sure you aren’t sabotaging your weight-loss efforts.

1. Age. As you get older, your ability to quickly use up energy diminishes and your metabolism can slow. “As cells age, they do metabolize less rapidly,” Dr. West says. Older people also tend to have less muscle mass than younger people, which translates to a reduced metabolic rate. While you can’t make yourself younger to speed up your metabolism, West suggests being diligent about getting enough exercise — many people tend to get out of the habit as they age. The Centers for Disease Control and Prevention suggests that adults 65 and older get two and a half hours of moderate-intensity aerobic activity every week and do strengthening exercises on all the body’s major muscle groups at least twice a week.

---

12 Reasons You're Not Losing Weight

---

2. Stress. When your nerves are frazzled, your body releases cortisol, a hormone produced by the adrenal system that is linked to weight gain. “There are definitely established links between psychological stress and the adrenal system,” West says. To make sure that stress isn’t making it harder to take off pounds, try to calm yourself by reducing the controllable stressors in your life. For example, if heavy traffic makes you nervous, avoid the roadways during rush hour. Regular physical activity, deep breathing, and even professional help from a psychologist or counselor may also be helpful.

3. Poor sleep habits. Getting too little shut-eye can significantly alter your body’s processes enough to predispose you to gain weight. “There was a recent study where healthy volunteers were subjected to poor sleep,” West says. “Even over one night, the lack of sleep was significant enough to disrupt their metabolic patterns and give them more insulin resistance, which is a risk factor for diabetes.” Insulin resistance has also been associated with obesity. To increase the chances of boosting metabolism, adults should get seven to nine hours of sleep each night.

4. Lack of exercise. Exercise not only helps you expend more calories while you’re physically active, but there’s also some evidence that it may increase your resting metabolic rate. To make sure you get enough exercise for boosting metabolism, set aside a dedicated period of time, rather than trying to accomplish it during the course of your everyday activities. Adults ages 18 to 64 need about two and a half hours of moderate-intensity aerobic activity each week, as well as strengthening exercises for all muscle groups twice a week.

5. Diet. It may be tempting to severely restrict your calories or skip meals to lose weight, but that may be a self-defeating practice. Not eating enough can actually cause your metabolism to slow down in an attempt to conserve calories. “There’s something to be said for eating a small meal around breakfast time to get your metabolism moving for the day,” West says. “Eating small meals throughout the day can also be helpful.” What’s more, under-eating or meal-skipping can make you more likely to overeat at your next meal.

A few studies have also shown that caffeine-containing drinks like green tea and foods containing capsaicin (a chemical that gives spicy foods their heat) may cause temporary increases in metabolic rates. However, they only increase energy expenditure and fat-burning by a very small amount.

6. Medication. Certain drugs can make it easy to put on pounds and hard to lose them. “Some antipsychotic drugs used for bipolar disorder and depression can make patients put on significant amounts of weight,” West says. One such medication, olanzapine (Zyprexa) has been shown to promote weight gain. Scientists aren’t sure why it happens, West says. If you feel yourmedications may be causing your body to hang on to extra weight, talk to your physician. He may be able to switch you to another drug that’s less likely to have those unwanted side effects.

7. Weather. There is some evidence that exposure to colder temperatures causes an increase in metabolism, as the body attempts to stay warm. However, research in this area is scarce, West says. People living in cold climates may be more likely to gain weight, he adds, because the low temps have a negative effect on their moods. “When you have long winters, you can have depression, and depression can cause people to gain weight,” West says. If you live in a cold place, be extra vigilant for symptoms of depression, and talk to your doctor if the blues don’t go away.

8. Illnesses. There are some medical conditions that can make losing weight more difficult. For example, thyroid problems like hypothyroidism, a condition in which the thyroid gland does not produce enough thyroid hormone, can cause body functions to slow down and weight gain to result. In men, low testosterone levels can have the same effect. Medications are available to relieve most of these conditions or eliminate their symptoms. If you’ve been trying to lose weight for some time and have been unsuccessful, ask your doctor about screening tests for these conditions.

Increase the amount of exercise you do, get enough sleep, and talk to your doctor about medical conditions that can be affecting your metabolism — these steps may bring about the positive changes you’re looking for.

4 Great Winter Sports Workouts

Cross-country skiing is great if you live in a small country.

Stephen Wright

.

4 Great Winter Sports Workouts

By Andrew Rice

There comes a time when you just have to make a break from the confines of your living room and get outside. The great news is that winter sports are fantastic cross-training workouts because they require more balance than many summer sports. Also, they each utilize a set of muscles different from your usual workout. It's possible to be at peak strength and form come spring if you engage in one or more of these four winter sports activities to get outside and stay fit.

1. Downhill skiing. As you already know, the core muscles are the cluster of muscles around your spine, pelvis, and groin that give you balance and stability. Skiing uses all these muscles in a fun, dynamic workout. To mix it up a little, do things like skating in your skis up the hill to the chairlift rather than booting up the slope. For a beginner, just learning to ski is plenty of exercise. More advanced skiers can use a few tricks to keep improving balance and core strength: Take a run where you balance on just one ski for as long as possible while still turning and stopping. When one leg gets tired, switch to the other and keep going. Backward skiing is also a test of your balance and works a different set of muscles. Leave your poles at the lodge when you try backward skiing, or take them off your wrists and hold them out in front of your body, kind of like a pair of handlebars. Of course, try these tricks on a run where you're really comfortable, not on a double black diamond. Skiing moguls and shredding the terrain park with the snowboarders are also fantastic for your core.
2. Cross-country ski skating. First, my condolences to those of you who have snow but no mountains. Life is cruel. But flat snow has its uses, too. The variety of cross-country skiing called ski skating is wonderful for your balance and overall aerobic fitness. If you don't know what this is already, picture yourself ice skating really fast through the woods, but on skis. Seek out your local snow-covered frozen lake or a groomed cross-country ski resort for the best trails. Lacking those options, seek out the closest golf course or even a snow-covered football field. The motions of skating work the heck out of your quads, glutes, and core. Your arms get a nice benefit, too, since you sometimes use them to push. And you can adapt skating to your own preferences. Some people go long distances; others do sprints. Mix it up and come up with a High Intensity Interval Training (HIIT) program that'll blow away anything you do on a track in a pair of running shoes.
3. Snowshoe running. Proof that people will do just about anything to stay fit. This sport is largely practiced by devoted—make that maniacal—runners looking to crank up their fitness. According to at least one expert, marathoners who cross-train in the winter with snowshoes often find their race times have plummeted come spring. A set of good trail-running snowshoes should set you back between $200 and $400. Beyond that, it's free. It'll feel awkward at first. You'll need to retrain your brain a little from your running stride. On snowshoes, you'll pull your feet up using your hips rather than pushing down with your feet like you would running on dirt or asphalt. And don't run using a wide stance; that'll wear you down in no time. Truly hardcore snowshoe runners log up to 70 miles a week, but that's extreme. Start out slowly and work up to a mileage that's maybe 20 percent of your summer running.
4. Ice skating. Anyone who has ever watched Olympic speed skating or a hockey game can tell you that ice skating is a great way to build your lower body and flexibility at the same time. Plus, like everything that requires dynamic balance, skating builds insane core strength—that tiny 10-year-old doing a flying camel spin has more core strength than the entire Chicago Bears defensive line. But you don't have to be Olympic material to benefit from a good skating workout. No matter what your ability level, just getting on the ice works your core. Skating can also provide a great workout for the large muscles you employ on the ice, including your glutes, hip abductors, hip adductors, hamstrings, quadriceps, and calves.

For skaters at any skill level, the key is to get a little outside your comfort zone. Beginning skaters should work on gliding on one blade as long as possible with the other blade off the ice. Everyone has a strong and weak side—use both. Start trying to do 5-second glides on each foot, then work up until you can go for much longer. Linking parallel ski-style turns is a blast on skates and utilizes your abs, glutes and thighs. Do this in sets with gentle skating in between. Finally, skating backward is a terrific exercise for your butt muscles and works the muscles on both sides of your legs. Make it a point to spend at least a third of your rink time going backward and soon you'll look like Wayne Gretzky from the rear.

I could blather on until spring thaw about great winter sports workouts, but I've got to get myself out of this chair and down to the rink. Enjoy the chill. Summer will be here soon enough and this year, I've promised myself to stay fit through the winter. I hope you can too.