Obesity is an imbalance between fat intake and energy expenditure. Now day obesity is a problem of health and mind in many people. The stimulating factors of obesity is social environment, advertising of many food products induce the consumers want to eat more than the energy use. The rush hours working lifestyle make many people take junk food and fast food more than nutritionists. The important factor is Generic, it is found that one obese patient has a 40 chance of obesity and both obese patients have 80 chance of obesity.

There is no truly direct way to measure how fat you are or how much the body fat. Common way is calculate BMI Body Mass Index.

BMI Weight kg Height x Height m x m

If the BMI 27 means now you have severe problem of obesity and may increase risk for morbidity, developing a number of chronic disease and health.

The chronic diseases that are developed from obesity are diabetes, high blood pressure, stroke, heart attack, cancer, gout and sleep apnea. So control the weight is the best way to void health problem.

There are many ways to control and reduce the weight. Exercise and should low calories foods are the best way. The other way is using weigh control products.

There are 2 kinds of weight control products.
1. Potential dangerous diet products, this group working as appetite suppression, interference food absorption and laxative. Taking this group you have to consult the pharmacist or doctor.
2. Questionable safety efficacy products, this groups more safety than the first group. Normally, weigh control products are from natural such as Garcinia cambogia, Konjac, or Spirulina.

Garcinia cambogia the active ingredient is Hydroxyciric acid HCA. It works as inhibit fat and cholesterol accumulation by slowing down the enzyme. And may be suppression of appetite so can reduce food intake and promote weight loss. Dosage of Garcinia cmbogia, beginning from 750 mg to 1,500 mg, takes 2-3 times in individual dose before meals.

Chitosan It is product from shells of shell fish. The mechanism of chitosan is binds to fatty acid and reduces cholesterols levels. Dosage of chitosan is 1 gram with each meal. However you should be careful lacking of vitamin A, D, E and K during taking chitosan.

Konjac The active ingredient is Glucomanan Polysaccharide that is soluble fiber. It works by absorb water in the stomach, make bulk and you will feel fullness. So the customers do not want to eat much. This product is more safety than other. It does not interference the body mechanism. Recommend dose is 1 gram per a glass of water about 1 hour before meal.

Spirulina It is unicellular blue-green algae. It contents essential amino acid and Gamma Linoleic Acid GLA. GLA could promote loss of body fat but however there is no research to support the role of spirulina and weigh reduce.

Chromium It works by maintain the blood sugar and cholesterol and control appetite. The recommended dose of chromium is 50-200 mcg a day.

Conclusion
Control the body weight helps you against the chronic diseases and make good looking. There are many ways to reduce and control the weight. Using weight control products is not the best way, especially use potential dangerous diet products without consult from the doctors or the pharmacists. Balance the energy expenditure and fat intake is an important point. If you eat more you have to exercise more. Other ways are break bad habits such as alcohol intake, watching T.V. during eating, or ignore vegetables. You have to realize how much the fat in each menu and should the low cholesterol with high nutrition.

Did you know that the food you eat could be prematurely ageing you? Science has made some amazing discoveries in the last decade in nutrition. We really should be taking note of what we put in our mouth because more than ever, “we are what we eat”. Do you know the impact of what you are eating? Probably not. It’s time to find out because over-indulgence in certain types of food cause the body to prematurely age.

Would you like some more free radicals with your lunch…? There is frequent mention these days about ‘free radicals’ and how they are constantly attacking the body, causing potentially serious damage.

A free radical is the name for a molecule that has an unpaired electron. They are a normal by-product of metabolism and without them you would die.

To put the record straight, it’s the over-production of free radicals that causes damage to the body. We are advised by nutritional experts to eat plenty of fruit and vegetables.

This is because they are rich in antioxidant phytonutrients…substances that neutralise free radicals and so help protect the body.

One of the essential tasks of free radicals is in producing energy from the food you eat. Every time you eat, free radical activity is intense. The more food you eat, the more free radicals are formed, and the more antioxidants your body needs to neutralise them. Big meals are big trouble!

Effective Antioxidants include vitamins A, C, E; minerals such as selenium, zinc, and herbs such as aloe vera and grapeseed extract.

The Reality of Carbohydrates

Carbohydrates are root vegetables, pasta, rice, bread, grains, fruit, pastries, cakes, biscuits, crisps, sweets etc. They are easy to prepare, filling, tasty and cheap. Most meals are dominated by carbohydrates, as most of us ‘full up’ on them. When you eat carbohydrates you’re eating a form of sugar.

Carbohydrates are converted by the body into glucose, which is either used immediately for energy, or stored in fat cells. Carbohydrates make up an excessive proportion of the diet, add together a lack of exercise and excess sugar and the inevitable result is excess weight.

By reducing your overall carbohydrate intake and reducing the size of your meals, you reduce your body’s exposure to free radical activity, and, the amount of excess food that meals, you reduce your body’s exposure to free radical activity, and, the amount of excess food that gets stored as unwanted fat. A double bonus!

Big meals are too much stress

Food is in abundance – look around the supermarket shelves at the food mountain! Fill your trolley, take it home and fill your kitchen cupboards – fill your plate and fill your stomach till you can barely move. How many times a week do you overeat? How many free radicals are attacking your body and accelerating the aging process? You could choose to eat less.

Think about your meals over the last week.

Better still, keep a food diary for the next week, record each meal by drawing a plate divided up showing how much protein, carbohydrate, fat, vegetables and fruit you eat at each mealsnack. After a week you’ll be able to see for yourself how much sugar you are eating.

Our metabolic rate determines the rate at which we burn up our food, and by increasing this rate, we can lose weight more quickly, easily, and safely.

When we diet, by decreasing our calorie intake too drastically, we cause our metabolism to slow down, making it progressively more difficult for us to lose weight. Most diets fail, yet we continue to try one after another, always hoping that each new regime will provide the magic solution. If this sounds like your problem, there may be a simple answer. Lets look at why most diets fail, and how strength training, combined with a healthy food intake can speed up your metabolism, making it easy for you to lose weight.

By drastically cutting our food intake, our bodys natural instinct is to switch to a starvation response.’ The fewer calories we consume, the more our bodies become efficient at using these calories – leading to slower weight loss. This was once a useful mechanism for our ancestors when food supplies were less predictable, but this vicious circle can make life almost impossible for the modern dieter.

When the body is persistently kept short of calories, it breaks down muscle tissue to use as fuel. Our body, using water from our tissue cells, quickly washes this away causing an instant reduction in weight through water loss. However, this weight loss will be short lived, and will quickly be regained when we take in water and the muscle we have lost will slow down our metabolism in the long term.

The reason for this is that each pound of muscle requires a certain number of calories each day just to maintain it. Therefore, the more muscle you have, the more calories you burn even when youre doing nothing, even sleeping! If you lose muscle, then your daily calorie requirement becomes less. For example, imagine a dieter loses 10 pounds of muscle along with maybe 20 lbs. of fat on a strict diet. Now suppose that each pound of muscle had been burning 50 calories a day. Together, those 10 pounds of muscle had been burning 500 calories a day. With this muscle tissue gone, the dieter must now consume 500 less calories a day in order to maintain that weight-loss!

However, of course people do not stick to their diets for ever and when they return to their old eating habits, the weight that they have lost, invariably comes piling back on. Unfortunately, whilst they lost both muscle and fat during the diet, all the weight they regained was fat. So, even though they may weigh the same as they did when they started, they now have a lot more fat and a lot less muscle than they did before the diet. Therefore, their metabolism is slower and their calorie requirements are less. Even if they return to their pre-diet eating habits, they still require 500 fewer calories a day due to the muscle loss. Thats one reason dieters are prone to regaining all of the lost weight, and conversely sometimes even gain weight afterwards.

A good solution is an active lifestyle that includes aerobic exercise, a good weight-training program, and a healthy diet containing fresh fruits and vegetables, whole grain cereals and plenty of lean protein. It is a good idea to eat little and often keeping your metabolism in high gear by eating 4 to 6 small meals a day, rather than one or two larger ones. No food is forbidden, but sweets and high fat junk food are eaten less often, and in smaller quantities. A healthy diet is a realistic and permanent way of eating not a diet that you suffer through for a week or two and then give up!

The goal is to consume as many calories as you can, while still losing body fat and maintaining or adding lean muscle at the same time. If your calories are already below normal, dont restrict them further. Instead, maintain your current amount and instead try to become stronger and more active, so you can gradually increase your calories to a normal healthy level. If your calorie intake is already in a healthy range, decrease it only slightly, if necessary. A small reduction of about 250 calories a day, or 10-15 percent less than usual, is more likely to protect your lean muscle, and less likely to trigger a go-slow in your metabolism.

If you follow this type of routine, its possible to gain about one pound of muscle per week and lose about one pound of fat per week. The end result is that the number on the scale might not move much at all, it may even go up. Your clothes will feel looser, and youll feel great. Yet the numbers on the scale won’t move!! It’s at this point that a lot of people give up the weight training because they don’t understand what’s happening.

The truth is that when you’re strength training it’s possible to get smaller and heavier at the same time, as muscle is a much denser tissue than fat. The fat takes up more space on your body. At this point, it’s best to ignore the bathroom scales and rely on the way you look and the way your clothes fit.

The conventional way of dieting can lead to a weak, tired body, exhausted by the constant cycle of starvation and weight gain, unable to enjoy food. However, by following these easy steps above, you can easily reach your goal – the slim, strong, healthy body of a naturally lean person who can enjoy their food without guilt, for life!

Losing weight doesn’t have to be boring when you focus on living foods. What does this mean? Simply by making sure your plate reflects a range of colours, you’ll naturally create more balanced and healthful menus complete with a range of living foods.

What are living foods? They are re live, colourful, fresh and raw – fruits, vegetables and salads!

Let’s Look At The Positives

1. Colourful foods have no preservatives and no added colour!

2. Provide an abundance of vitamins, minerals, antioxidants, fibre, water and trace elements.

3. Have a high water content – an excellent source of hydration for the body.

4. Are visually appetising.

5. Their firm textures demand a good chew, so we eat them more slowly and feel full afterwards.

6. Are quickly and easily processed and assimilated by the body – less work for the digestive system.

7. Are safer – contain less undesirable man-made chemicals.

8. Are as nature intended unlike processed, pre-packaged modern fast foods!

9. Are pure energy – living food.

Consuming Cooked Foods

1. Heat destroys the vitalising nutrients in colourful foods. So much so that sometimes, you may as well be eating cardboard for all the good it does your body!

2. The effectiveness of fibre in cooked fresh foods is reduced – vegetables that are floppy and overcooked pass through the body with a reduced ‘cleansing’ action.

3. If you cook vegetables, always steam them lightly and aim to retain their ‘crunch’!

4. Cooked vegetables tend to turn out soft and therefore require less chewing, which means they are usually eaten more quickly, so are less satisfying.

5. Heat also destroys the enzymes in fresh foods, which are essential for digestion. This means the body has to tap into its own precious supply of enzymes to support the digestive process.

6. Heat also destroys the enzymes in fresh foods, which are essential for digestion. This means the body has to tap into its own precious supply of enzymes to support the digestive process.

It probably wont come as a surprise to hear there is a great deal of confusion around nutrition. In fact, many people reading this article will have only a scant idea about the different food types and what our body actually needs to keep healthy.

One of the simplest systems Ive encountered is this. If the food tastes good, then it has to be bad for you! And then theres its counterpart, If the food tastes bad then it must be good for you. You may identify with these views, or some closely related version! Nutrition for some has been reduced to a concept of good and bad with little else.

Some common weight loss myths that people believe – which arent true!

Myth 1 Cutting down on portion size is the best way to lose weight. Not on its own. If you attempt to lose weight by just eating less, you are likely to gain the weight back. Lasting results will come from changing the types of foods you eat, not just the amounts.

Myth 2 Just cut out fat and youll lose weight. This approach to weight loss, popular in the 80s, simply doesnt work for most people. Even if a food is labeled fat-free, it can still be high in calories from sugar and hidden carbs. Effective weight loss comes from being mindful of your total calorie consumption as well as your fat intake.

Myth 3 Cutting calories causes your body to go into starvation mode and slows weight loss. This is untrue. Your bodys resting metabolic rate can vary by about 15. Nevertheless, eating too few calories and an inadequate amount of protein can make you lose precious lean muscle mass, which will eventually slow metabolism, for the long term. Ideally, stick to the calorie and protein amounts that are right for your body with the Herbalife program.

Myth 4 High-protein diets cause ketosis, which reduces hunger. Ketosis occurs when fat, instead of carbohydrate, is used as an energy source during a high-protein diet. Ketone bodies are produced, which give your breath a bad fruity odor. Ketone bodies do not reduce appetite; but, eating sufficient protein for your body needs can help reduce hunger and support weight loss.

Myth 5 Exercise alone can help you lose weight. While exercise is an important component of a healthy weight-loss program, it is not a great way to lose weight on its own. Exercising for even an hour at a time burns only a moderate amount of calories. Combining exercise with calorie reduction and a healthy eating plan is the most effective way to lose weight and keep it off.

One of the most healthful and helpful steps you can take to improve your health and that of your familys is to learn about nutrition. The principles are easy to understand and armed with the correct information, its possible to make an improvement to your health.

Kim Beardsmore

To understand how surgical procedures aid the grossly overweight person to reduce their body fat, it helps to first understand the digestive process that is responsible for handling the food we take in.

Once food is chewed and swallowed, its on its way through the digestive tract, where enzymes and digestive juices will break it down and allow our systems to absorb the nutrients and calories. In the stomach, which can hold up to three pints of material, the breakdown continues with the help of strong acids. From there it moves into the duodenum, and the digestive process speeds up through the addition of bile and pancreatic juices. Its here, that our body absorbs the majority of iron and calcium in the foods we eat. The final part of the digestive process takes place in the 20 feet of small intestine, the jejunum and the ileum, where calorie and nutrient absorption is completed, and any unused particles of food are then shunted into the large intestine for elimination.

Weight loss procedures involve bypassing, or in some way circumventing the full digestive process. They range from simple reduction of the amount you can eat, to major bypasses in the digestive tract. To qualify for many of these surgeries, a person must be termed morbidly obese, that is, weighing at least 100 lbs. over the appropriate weight for their height and general body structure.

Gastric Bypass

In the mid 1960s, Dr. Edward E. Mason discovered that women who had undergone partial stomach removal as the result of peptic ulcers, failed to gain weight afterwards. From this observation, grew the trial use of stapling across the top of the stomach, to reduce its actual capacity to about three tablespoons. The stomach filled quickly, and eventually emptied into the lower portion, completing the digestive process in the normal way. Over the years, the surgery evolved into what is now known as the Roux-en-y Gastric Bypass. Instead of partitioning the stomach, it is divided and separated from the rest, with staples. The small intestine is then cut at approximately 18 below the stomach, and attached to the new, small stomach. Smaller meals are then eaten, and the digested food moves directly into the lower part of the bowel. As weight loss surgeries are viewed overall, this is considered one of the safest, offering long-term management of obesity.

Gastric Banding

A procedure that produces basically the same results as the stomach staplingbypass, and is also classed as a restrictive surgery. The first operations, involved a non-flexing band placed around the upper part of the stomach, below the esophagus, creating an hourglass shaped stomach, the upper portion being reduced to the same 3-6 ounce capacity. As technologies advanced, the band became more flexible, incorporating an inflatable balloon, which when triggered by a reservoir placed in the abdomen, was capable of inflating to cut down the size of the stoma, or deflating to enlarge it. Laparoscopic surgery means smaller scars, and less invasion of the digestive tract.

Biliopancreatic Diversion

A combination of the gastric bypass, and Roux-en-y re-structuring, that bypasses a significant section of the small intestine, thereby creating the probability of malabsorption. The stomach is reduced in size, and an extended Roux-en-y anastomosis is attached to the smaller stomach, and lower down on the small intestine than is normal. This permits the patient to eat larger amounts, but still achieve weight loss through malabsorption. Professor Nicola Scopinaro, University of Genoa, Italy, developed the technique, and last year published the first long-term results. They showed an average 72 loss of excess body weight, maintained over 18 years, the best long-term results of any bariatric surgical procedure, to date. BPD patients require lifelong follow-ups to monitor calcium and vitamin intake. The advantages of being able to eat more and still lose weight, are countered by loose or foul smelling stools, flatus, stomal ulcers, and possible protein malnutrition.

Jejuno-Ileal Bypass

One of the first weight loss procedures for the grossly obese, was developed in the 1960s, a strictly malabsorptive method of reducing weight, and preventing gain. The jejuno-ileal bypass reduced the lower digestive tract to a mere 18 of small intestine, from the natural 20 feet, a critical difference when it came to absorption of calories and nutrients. In the end-to-end method, the upper intestine was severed below the stomach, and re-attached to the small intestine much lower down, which had also been severed, thereby cutting out, the majority of the intestine. Malabsorption of carbohydrate, protein, lipids, minerals and vitamins, led to a variation, the end-to-side bypass, which took the end of the upper portion, and attached it to the side of the lower portion, without severing at that point. Reflux of bowel contents into the non-functioning upper portion of small bowel, resulted in more absorption of essential nutrients, but also less weight loss, and increased weight gain, post-surgery. As a result of the bypass, fatty acids are dumped in the colon, producing an irritation that causes water and electrolytes to flood the bowel, ending in chronic diarrhea. The bile salt pool necessary to keeping cholesterol in solution is reduced by malabsorption and loss through stool. As a consequence, cholesterol concentration in the gall bladder rises, increasing the risk of stones. Multiple vitamin losses are a major concern, and may result in bone thinning, pain and fractures. Approximately one third of patients experience an adjustment in the size and thickness of the remaining active small intestine, which increases the absorption of nutrients, and balances out the weight loss. However, over the long term, all patients undergoing this bypass are susceptible to hepatic cirrhosis. In the early 1980s, one study showed that approximately 20 of those who had undergone JIB, required conversion to another bypass alternative. The procedure has since been largely abandoned, as having too many risk factors.

While surgical methods of reducing weight are valuable to the morbidly obese, they are not without risks. Patients may require more bed rest post-surgery, resulting in an increased chance of blood clots. Pain may also cause reduced depth of breathing, and complications such as pneumonia.

Before undergoing any fatweight reduction surgery, a severely overweight person needs to thoroughly understand the benefits and risks, and must make a commitment to their future health. Having a smaller stomach is not going to stop the chronic sugar-snacker, from grazing on high calorie sweets. Nor does a steady supply of pop, concentrated sweet juices and milk shakes, reduce the calorie intake. With some bypass surgeries, certain foods can aggravate side-effects that need not be that severe, if common sense diets are adhered to. Surgery can be a shortcut to weight loss, but it can also reduce your enjoyment of life, if you are unable to adhere to the regimens that go with it.