by Brian Larson on February 21, 2012 · 0 comments
in Bo Larson,Body Composition,Cleansing,Detox,Fitness,Genetic Key Lifestyle,Health,Metabolism,Nutrition,Prevention,Weight Loss,Wellness
Well, it depends on the type of snacking you do. Obviously we all know that there are healthy and unhealthy snacks. We should be eating small snacks six to eight meals each day instead of three larger meals. Our bodies are much more efficient and function at a higher level when we graze throughout the day. If we are making good choices when we consume foods, it can be simple and you can turn your body into a fat burning machine. 
Beginning with breakfast, mid-morning snack, lunch, mid-afternoon snack, dinner and an evening snack, you are looking for a balance of macro-nutrients. Breakfast is probably the most important meal of the day because you are fueling up your body to take on the hustle and bustle of the day and you want to have the energy and focus to accomplish the tasks at hand. Each meal and snack should consist of a balance of protein, good carbs and healthy fats and oils. Using these fuels in the right amounts is critical not only for weight loss but for optimal health. An example of a great between-meal snack is a half an apple and ¼ cup low fat cottage cheese, 6 to 8 raw almonds or 1 oz mozzarella string cheese and ½ cup of grapes. We are looking for low glycemic foods and a perfect balance of protein, good carbs and good fats (macro-nutrients).
When it comes to larger meals it is vital to understand the importance of healthy choices of nutritional balance and portion control. We should use a 9 inch plate for all of our larger meals, not an average 11 inch plate. Meals served at restaurants today are 8 times larger than then they were 20 to 30 years ago.
According to Dr. Wayne Anderson, eating every 2 ½ to 3 hours fits right along with our hunter and gatherer instincts. This, along with low Glycemic eating, will keep us at an even energy level and will help us to avoid wide swings of blood sugar spikes and crashes. Because of the nutrient value eaten, it will also satisfy our cravings and help reduce overeating. Snack breaks should be around 100-150 calories each.
Larger meals the 9 inch plate is very important:
- 50% – colorful vegetables
- 25% – low-glycemic grain
- 25% – protein
This will allow you a balanced stream of nutrients of between 1200 and 1500 calories per day providing you with the energy needed daily.
There are a couple of ways food is used by the body 1) as a source of energy and 2) storing fat in our fat cells.
When you eat high-glycemic foods (hyperinsulin response) you shoot up your blood sugar levels. The cells respond by turning on the insulin that tells your body to store your food as fat. Eating low-glycemic food shuts down the fat storage (glucagon mechanism) at the cellular level, and will help the body to burn excess fat and maintain normal blood sugar.
Well, it depends on the type of snacking you do. Obviously we all know that there are healthy and unhealthy snacks. We should be eating small snacks six to eight meals each day instead of three larger meals. Our bodies are much more efficient and function at a higher level when we graze throughout the day. If we are making good choices when we consume foods, it can be simple and you can turn your body into a fat burning machine. 
Beginning with breakfast, mid-morning snack, lunch, mid-afternoon snack, dinner and an evening snack, you are looking for a balance of macro-nutrients. Breakfast is probably the most important meal of the day because you are fueling up your body to take on the hustle and bustle of the day and you want to have the energy and focus to accomplish the tasks at hand. Each meal and snack should consist of a balance of protein, good carbs and healthy fats and oils. Using these fuels in the right amounts is critical not only for weight loss but for optimal health. An example of a great between-meal snack is a half an apple and ¼ cup low fat cottage cheese, 6 to 8 raw almonds or 1 oz mozzarella string cheese and ½ cup of grapes. We are looking for low glycemic foods and a perfect balance of protein, good carbs and good fats (macro-nutrients).
When it comes to larger meals it is vital to understand the importance
of healthy choices of nutritional balance and portion control. We should use a 9 inch plate for all of our larger meals, not an average 11 inch plate. Meals served at restaurants today are 8 times larger than then they were 20 to 30 years ago.
According to Dr. Wayne Anderson, eating every 2 ½ to 3 hours fits right along with our hunter and gatherer instincts. This, along with low Glycemic eating, will keep us at an even energy level and will help us to avoid wide swings of blood sugar spikes and crashes. Because of the nutrient value eaten, it will also satisfy our cravings and help reduce overeating. Snack breaks should be around 100-150 calories each.
Larger meals the 9 inch plate is very important:
- 50% – colorful vegetables
- 25% – low-glycemic grain
- 25% – protein
This will allow you a balanced stream of nutrients of between 1200 and 1500 calories per day providing you with the energy needed daily.
There are a couple of ways food is used by the body 1) as a source of energy and 2) storing fat in our fat cells.
When you eat high-glycemic foods (hyperinsulin response) you shoot up your blood sugar levels. The cells respond by turning on the insulin that tells your body to store your food as fat. Eating low-glycemic food shuts down the fat storage(glucagon mechanism) at the cellular level, and will help the body to burn excess fat and maintain normal blood sugar.
