Nutrition

Those With High Alpha-Carotene Blood Levels Live Much Longer


People with high levels of alpha-carotene in their blood, that is, those who eat lots of fruit and vegetables, have a smaller risk of dying early and are more likely to live longer than others, researchers from the CDC (Centers for Disease Control and Prevention), Atlanta, Georgia wrote in the journal Archives of Internal Medicine. Alpha-carotene, beta-carotene and lycopene are carotenoids and are found in plants and microorganisms. They can counteract the oxygen-related damage to DNA, fats and proteins which contribute to the development of cancer, heart disease and other chronic illnesses.

Humans get carotenoids either from some fruit and vegetables, antioxidant supplements, or both. An example of an alpha-carotene rich fruit is cantaloupe melon.

The following vegetables are rich in alpha-carotene:

* Yellow-orange vegetables
– Carrots
– Sweet potatoes
– Pumpkin
– Winter squash
* Dark-green vegetables
– Broccoli
– Green beans
– Green peas
– Spinach
– Turnips greens
– Collards
– Leaf lettuce

The authors explain that consuming plenty of fruit and vegetables is linked to less risk of developing chronic diseases. However, no randomized controlled trials have ever linked this to beta-carotene supplements.

They wrote:

“Therefore, carotenoids other than beta-carotene may contribute to the reduction in disease risk, and their effects on risk of disease merit investigation.”

Chaoyang Li, M.D., Ph.D., and team examined the relationship between risk of death and alpha-carotene consumption in 15,318 men and women aged 20 or more – they had all taken part in the Third National Health and Nutrition Examination Survey Follow-up Study. Between 1988 and 1994 they provided blood samples and had medical examinations, and were then followed up at the end of 2006 to find out what the causes of death of those who had died were.

The researchers found that:

* 3,810 study participants died
* Those with 2 to 3 micrograms per deciliter of alpha-carotene in their blood had a 23% lower risk of dying compared with those whose levels were between 0 and 1 micrograms per deciliter
* Those with 4 to 5 micrograms per deciliter of alpha-carotene in their blood had a 27% lower risk of dying compared with those whose levels were between 0 and 1 micrograms per deciliter
* Those with 6 to 8 micrograms per deciliter of alpha-carotene in their blood had a 34% lower risk of dying compared with those whose levels were between 0 and 1 micrograms per deciliter
* Those with 9 micrograms per deciliter of alpha-carotene in their blood had a 39% lower risk of dying compared with those whose levels were between 0 and 1 micrograms per deciliter

They were able to isolate certain illnesses and deaths from other causes and link them to alpha-carotene concentrations. Those with higher concentrations of alpha-carotene in their blood had a lower risk of dying from cardiovascular disease or cancer individually, as well as from all other causes.

The authors wrote:

“The association between serum alpha-carotene concentrations and risk of death from all causes was significant in most subgroups stratified by demographic characteristics, lifestyle habits and health risk factors.”

Although alpha-carotene and beta-carotene are chemically very similar, alpha-carotene appears to be better at undermining the growth of cancer cells in the skin, liver and brain, the researchers said.

They wrote:

“Moreover, results from a population-based case-control study of the association between the consumption of fruits and vegetables and risk of lung cancer suggest that consumption of yellow-orange (carrots, sweet potatoes or pumpkin and winter squash) and dark-green (broccoli, green beans, green peas, spinach, turnips greens, collards and leaf lettuce) vegetables, which have a high alpha-carotene content, was more strongly associated with a decreased risk of lung cancer than was consumption of all other types of vegetables.”

A good way to avoid dying early is to increase fruit and vegetable consumption, the authors concluded. They added that further research is needed to look into the health benefits of alpha-carotene.

“Serum Alpha-Carotene Concentrations and Risk of Death Among US Adults – The Third National Health and Nutrition Examination Survey Follow-up Study”
Chaoyang Li, MD, PhD; Earl S. Ford, MD, MPH; Guixiang Zhao, MD, PhD; Lina S. Balluz, MPH, ScD; Wayne H. Giles, MD, MS; Simin Liu, MD, ScD
Arch Intern Med. Published online November 22, 2010. doi:10.1001/archinternmed.2010.440

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Lean Belly Restaurant Rules

By: Travis Stork, M.D.

Nothing is harder than staying lean when your health and welfare is at the hands of a series of short-order cooks and Hell’s Kitchen wannabes. Your taste buds are their concern; your health isn’t. But that doesn’t mean that to stay slim, you have to be a culinary wallflower. Here are some secrets for eating healthfully even when a stranger is doing the cooking.

And for even more ways to upgrade your diet and get lean for good, check out The Lean Belly Prescription by Dr. Travis Stork, host of TV’s The Doctors. It’s filled with simple strategies that will help you lose weight the same way you gained it: By making easy lifestyle choices that will transform your body—this time, for the better.

Kick ‘Em in the Bread Basket

A study published in Physiology & Behavior showed that people who ate a protein-heavy appetizer consumed an average of 16 percent fewer calories in their entrées than those who raided the bread basket. Pass on the rolls and ask for a shrimp cocktail instead.

Beware of the Booze

Because your body sees alcohol as a toxin, it works to burn those calories first—meaning that the calories in the food you eat alongside the booze are more likely to be stored as fat. And liquor makes you eat quicker, too. When researchers in the Netherlands gave people a pre-meal treat of booze, food, water, or nothing, those who got the booze ate an average of 192 extra calories.

Ignore the Combo Mumbo Jumbo

At every fast-food restaurant, as soon as you decide on an entrée, you’ll be asked some variation of this question: “Would you like to make it a combo meal?” Of course, you’re tempted—who can pass up a bargain? But when you upgrade, you’re just paying a little more money for a lot more calories—that’s like giving the garbage man a tip to bring more trash to your house! People who take the upsell spend an average of 17 percent more money and receive an average of 55 percent more calories. You don’t want them!

Focus on the Foundations

What distinguishes a skinny pizza from an inflationary pizza? It’s not the pepperoni, or the cheese. It’s the crust. Three deep-dish slices from Domino’s, before toppings, will cost you 1,002 calories. Downsize that to thin crust and you just eliminated 420 calories without lifting a finger—or giving up pizza!

Side with Sides

Some of the best nutritional bargains at many restaurants are found on the side items menu. Black beans and rice, roasted vegetables, and mixed greens are among the best bets. Many times, two side orders will do half the damage as one entrée!

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12 Tasty Substitutions When Cutting Carbs

“The best way to cut carbs from your diet is to make creative substitutions,” says Arthur Agatston, M.D., author of The South Beach Diet. “That way you can still eat the foods you love, without busting your diet.”

Dr. Agatston told us how to make cauliflower taste like mashed potatoes. Other nutrition experts gave us tricks for cutting white flour, pasta, and potatoes and replacing them with lower-carb alternatives that taste nearly identical. We then had some loyal carbo-cravers taste-test these dishes. Turns out some of them are so good, you’ll wonder why you weren’t eating them in the first place.

It combines the latest findings in exercise and nutrition with practical how-to-advice that will transform your body into a fat-burning machine.

Hash Browns

Substitute: Squash for potatoes

Summer squash (the football-shaped yellow kind) tastes similar to potatoes when cooked—but has just a fraction of the carbs. Grate the squash, mix in an egg as binder, make patties, and fry them in olive oil, says Mary Dan Eades, M.D., coauthor of The Low-Carb Comfort Food Cookbook.

Carbs Eliminated: About 15 grams (g) per hash-brown patty

The Taste: “Not as firm and crispy as regular hash browns, but the potato flavor is there.”

Mash Potatoes

Substitute: Cauliflower for potatoes

One of Dr. Agatston’s favorites: Steam some fresh or frozen cauliflower in the microwave. Then spray the cauliflower with butter substitute, add a little nonfat half-and-half substitute, and puree in a food processor or blender. “Salt and pepper to taste and you’ve got something that quite honestly can compete with the real thing any day,” says Dr. Agatston. To make it even better, try adding roasted garlic, cheese, or sour cream to the mixture.

Carbs Eliminated: 30 g per cup

The Taste: “After a couple of bites, you forget it’s not potatoes.”

Lasagna

Substitute: Zucchini slices for noodles

Slice four to five medium-size zukes lengthwise into three-quarter-inch-thick strips, instructs Lise Battaglia, a New Jersey chef whose past clients include Jon Bon Jovi. Sprinkle Italian seasoning on the strips, place them in a single layer on a nonstick cookie sheet, and bake at 425 degrees F for 20 minutes. You want them firm, not crisp. “Then simply make the lasagna as you normally would, replacing lasagna noodles with the baked zucchini,” she says.

Carbs Eliminated: 36 g per serving

The Taste: “Delicious. The zucchini provides texture that you don’t get from noodles alone.”

Spaghetti

Substitute: Spaghetti squash for spaghetti

A cooked spaghetti squash is like Mother Nature’s automatic spaghetti maker—the flesh becomes noodlelike strands. “All you have to do is cut the squash in half and remove the seeds. Then place each half—cut side down—on a plate with a quarter cup of water,” says Elizabeth Perreault, a chef at Colorado’s Culinary School of the Rockies. Nuke the squash for 10 minutes or until it’s soft to the touch. Let it cool, then scrape out the “spaghetti” strands and top with pasta sauce and cheese.

Carbs Eliminated: 30 g per cup

The Taste: “Great. Spaghetti squash has exactly the same consistency as real pasta.”

Pancakes

Substitute: Oatmeal and cottage cheese for pancake mix

Here’s a can’t-fail recipe from The South Beach Diet. Mix together half a cup of old-fashioned oatmeal, a quarter cup of low-fat cottage cheese, two eggs, and a dash each of vanilla extract, cinnamon, and nutmeg. Process in a blender until smooth. Cook the mixture like a regular pancake.

Carbs Eliminated: 45 g per pancake

The Taste: “With syrup, you could never tell the difference.”

Scalloped Potatoes

Substitute: Tempeh for potatoes

You may think you don’t like soy-based foods, but that could be because you don’t cook them right, says Beckette Williams, R.D., a San Diego-based personal chef. “Tempeh can be really bland, but if you jazz it up with herbs and spices, it’s a great substitute for potatoes.” Her recommendation: Saute a couple of cups of thinly diced tempeh with garlic and onions. Then pour a cheese sauce (sharper is better) over the tempeh cubes and bake for half an hour.

Carbs Eliminated: 11 g per cup

The Taste: “Just like a slightly nutty baked potato.”

Macaroni and Cheese

Substitute: Diced vegetables for macaroni

Even instant mac and cheese can go lower-carb; use only half the pasta in the box and bulk it up with a couple of cups of frozen mixed vegetables, says Sandra Woodruff, R.D., coauthor of The Good Carb Cookbook.

Carbs Eliminated: 13 g per cup

The Taste: “I hate broccoli, but I wouldn’t mind eating this.”

Pasta Salad

Substitute: Mixed vegetables or black beans for half the pasta

Same idea as the mac and cheese, but try black beans, diced tomatoes, and chunks of ham, tuna, chicken, or hard-boiled eggs, suggests Richard Ruben, an instructor at the Institute of Culinary Education in New York City. “These kinds of salads are a blank slate, so you can top them with anything from a creamy blue-cheese dressing to vinaigrette, or even lime juice and slices of avocado,” Ruben says.

Carbs Eliminated: 10 g per cup

The Taste: “Awesome. I don’t miss the extra pasta at all.”

Cheese-Flavored Chips

Substitute: Low-fat string cheese for chips

Just crazy enough to work: Cut sticks of string cheese into quarter-inch-thick slices and scatter the rounds on a cookie sheet coated with nonstick spray, leaving them an inch or two apart. Bake at 375 F for 4 to 5 minutes or until the cheese melts and turns golden brown. Let them cool, then peel the chips off the tray.

Carbs Eliminated: Up to 90 g per serving

The Taste: “Like the cheese you pull off the top of a pizza.”

Pizza

Substitute: Portobello mushrooms for pizza crust

Cut the gills out of the inside of the mushroom, says Ruben, “then place the mushroom on an oiled cookie sheet and bake for 5 to 10 minutes so it dries out slightly.” Add tomato sauce, mozzarella, and pepperoni or other toppings and broil until the cheese begins to melt.

Carbs Eliminated: About 20 g per slice

The Taste: “Like pizza, but moister. Give me a fork!”

Beef-a-Roni

Substitute: Eggplant for pasta

Mixing diced eggplant with ground beef is healthier and more highbrow than this old skillet special—call it moussaka American style. You have to soften the eggplant first, says Williams. Cut it in half, brush it with olive oil, and then broil for 10 to 20 minutes. “Let it cool, dice it up, and mix with hamburger, tomato sauce, and spices,” she says.

Carbs Eliminated: 26 g per cup

The Taste: “Exactly like Hamburger Helper, in a good way.”

Sandwiches

Substitute: Napa or Chinese cabbage for bread

Slap your turkey and Swiss onto a leaf of cabbage and roll it up. “I’ve made some great-tasting BLTs using cabbage instead of bread,” Battaglia says. Dip the roll in low-fat mayonnaise or mustard.

Carbs Eliminated: 29 g per sandwich

The Taste: “Better than eating plain cold cuts.”

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The Most Important Hormone You’ve Never Heard Of

By Joel Marion, CISSN, NSCA-CPT

LEPTI-WHA??

It’s name is Leptin (derived from the Greek word leptos, meaning “thin”), and it’s without a doubt the most important hormone you probably never heard of.

You see, leptin was only first discovered just over 10 years ago, and as far as weight loss is concerned, that’s extremely recent.

Leptin’s function? To communicate your nutritional status to your body and brain.

Leptin levels are mediated by two things. One is your level of body fat. All else being equal, people with higher levels of body fat will have higher leptin levels than those with lower levels of body fat and vice versa.

Because leptin is secreted by fat cells, it makes sense that under normal conditions there is a direct correlation between leptin levels and the amount of fat you are carrying.

Unfortunately, when you’re attempting to lose fat and begin to restrict calories, conditions are anything but “normal” and the body responds accordingly by lowering leptin levels.

This is because the second mediator of blood leptin levels is your calorie intake. Lower your calorie intake and leptin will fall, independent of body fat.

So, yes, you can be overweight and still suffer from low leptin levels – just go on a diet.

So what happens when leptin levels fall and why the heck does it matter?

Again, under normal conditions leptin levels are normal and the brain gets the signal loud and clear that nutrition intake is adequate. Metabolism is high and the internal environment of the body is one very conducive to fat burning.

Until you start dieting.

Go on a diet and leptin levels quickly plummet (by 50% or more after only one week), sending a signal to the body that you’re semi-starved and not consuming enough calories.

This puts the breaks on metabolism and creates a hormonal environment extremely conducive to fat storage. Thyroid hormones (hormones extremely important to metabolism) respond by taking a dive and the abdominal fat-storing stress hormone cortisol skyrockets measurably.

HELLO belly fat.

And if that wasn’t bad enough, the appetite stimulating hormones ghrelin, neuropeptide-Y, and anandamide all hop on board to make your life even more miserable.

You don’t have to remember any of those names, just remember that when leptin drops, you get seriously hungry.

Despite having a pretty good reason for its reaction, it’s pretty ironic that our bodies are primed for fat loss at every other time except when we are trying to burn fat.

Wouldn’t it be great if we could maintain high leptin levels and a body primed for fat burning while dieting? It would seemingly solve all of our problems.

But in order to do this, we’d have to somehow keep leptin levels high as we attempt to lose those extra pounds.

“HOW ABOUT “SUPPLEMENTING” WITH LEPTIN?”

A couple of problems here: First, leptin is a protein based hormone, which means that it can not be taken orally (otherwise, it would simply be digested). So that rules out a leptin pill.

This leaves the method of “supplemental” leptin administration to injection. And leptin injections DO indeed work, reversing the metabolic adaptations to dieting and “starvation” even while continuing to restrict calories.

In 1996, Ahima et al. used leptin injections to reverse starvation-induced neuroendrocrine adaptations in mice.

“Well, that’s nice and all, but I’m human.” Point taken; research with rodents doesn’t always correlate to similar findings in humans, however…

In 1999, Heymsfield et al. performed a double-blind placebo controlled study analyzing weight loss over a 24-week period in 73 obese humans. Subjects either injected daily with leptin or a placebo (i.e. bogus alternative). At the end of the 24-week period, the leptin group lost significantly more weight than the placebo and a higher percentage of fat vs. muscle.

In 2002, Rosenbaum et al. administered low-dose leptin to subjects (male and female) who had dieted to a 10% decrease in body weight. During the diet period, thyroid hormone levels, 24-hr energy expenditure, and other metabolic markers substantially decreased. The result of the leptin replacement therapy?

“All of these endocrine changes were reversed…”Thyroid output and daily calorie burn increased back to pre-diet levels.

In 2003, Fogteloo et al. showed that leptin injections “tended to reduce the decline of energy expenditure associated with energy restriction, whereas the tendency of energy intake to increase back to baseline levels in placebo-treated subjects was largely prevented in subjects treated with leptin.”

Yeah, that’s a mouthful. Let me put in simple terms: not only did the leptin group experience less of a decline in metabolism, but they were also less hungry, allowing them to more easily stick to the prescribed diet.

In 2004, Welt et al. reported that leptin given to a group of women with thyroid disorder immediately raised circulating concentrations of the thyroid hormones T3 and T4.

In 2005, Rosenbaum and company were at it again, again showing that energy expenditure and circulating concentrations of T3 and T4 all returned to pre-weight-loss levels with regular leptin injections.

So, as theorized, keeping leptin levels high during a diet does indeed solve our dilemma by avoiding the negative metabolic (and perhaps behavioral) adaptations that calorie restriction perpetuates.

The problem?

Daily leptin injections are far too expensive, costing thousands and thousands of dollars per week. So, we can pretty much forget about supplemental leptin as a solution (which is probably moot anyway considering that not too many people are going to voluntarily plunge a needle into their skin daily).

A REAL Solution

Now that we know that leptin injections aren’t going to save us, let’s talk about the possibility of manipulating your body’s natural leptin production.

And I’ve got good news – this can indeed be done, and without involving needles or thousands of dollars. In fact, we’ll swap the injections and mounds of cash out for two things I can guarantee you’re absolutely going to love: more calories and more carbs.

We know that leptin levels decrease by about 50% after only one week of dieting, but fortunately, it doesn’t take nearly that long for leptin to bump back up with a substantial increase in caloric intake.

In fact, research has shown that it only takes about 12-24 hours.

So, the answer to the fat loss catch-22? Strategic high-calorie, high-carb CHEATING.

By strategically cheating with high calorie foods (and yes, even stuff like pizza, ice cream, wings, cookies, burgers, fries, etc), you can give leptin and metabolism a major boost mid-diet which sets you up for plenty of subsequent fat loss when you resume your reduced calorie eating regimen.

This means greater net fat loss week after week, and ultimately, a much more realistic, maintainable way to bring you to the body you truly want and deserve.

So what’s so special about carbs?

Well, leptin, carbohydrate and insulin have been shown to have very strong ties.

Calories alone don’t get the job done, as research shows that overfeeding on protein and fat has little effect on leptin.

In order to get a strong leptin response from overfeeding, there needs to be plenty of carbs in the mix. In fact, the relationship is SO strong that research conducted by Boden et al. at the Temple University School of Medicine shows that leptin levels will not fall even in response to all-out fasting so long as insulin and blood sugar are maintained via IV drip. That’s CRAZY.

Because of this carbohydrate/insulin-leptin relationship, it makes sense that foods combining both carbs and fat (like pizza, burgers, cookies, ice cream, etc) work best for reversing the negative adaptations caused by dieting because of the BIG-TIME insulin response they produce.

THIS is why strategic cheating with your favorite foods is so powerful. THIS is why you truly can use your favorite foods to lose fat faster than you ever could with restrictive dieting. THIS is freedom.

Essentially, it’s everything “typical” dieting isn’t.

With regular dieting, come week two, you’re screwed.

With strategic cheating, you can literally use ANY food you want to *ensure* that you never go a single day without a body primed for fat loss.

The cheat or not to cheat? I think the choice is clear.

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Why “Dieting” CAN’T Work

By Joel Marion, CISSN, NSCA-CPT

“Arghhhhhhh!”

Ever feel this way? Or maybe a better question is: Ever been on a diet?

Why is dieting so psychologically draining?

Well, for one, it requires change in a major area of our lives—the way we eat—and for most of us, change is a very uncomfortable thing.

Fact is, changing old habits and forming new ones is never an easy task; however, with dieting, it becomes exceedingly difficult given all of the physical adaptations that occur (which we will soon discuss).

Consider what happens in your mind when you go on a diet.

Almost immediately you are faced with an array of cravings. Just the sight or smell of food mentally adds to your already present hunger pangs. You find yourself craving foods that normally you have no desire to eat.

Every time you come in contact with an “off-limits” food item—whether it be on a television commercial, in a magazine, or physically right in front of you—the battle begins.

Do you give into the temptation to experience immediate pleasure, only to be swarmed by overwhelming guilt shortly soon after? Or do you stick it out and allow the anxiety to increase with every day?

It seems like a lose-lose situation—and it is.

And what if you’re not making as much progress as you had hoped? What if you’re seemingly doing everything right and the scale just isn’t moving?

Feelings of frustration, discouragement, and even depression emerge, making you even more inclined to break your diet.

I mean, who wants to sacrifice without being rewarded? At least when you bite into a chocolate chip cookie, the taste is satisfying. But working hard to reap no return on investment? Well that, that just flat out sucks.

There has to be a better way—and fortunately, there is.

The simple truth is this: “diets” can’t work.

If you tried ‘em and failed, you’re just like 99% of the rest of the world, myself included: normal.

You see, any time you restrict calories, you literally “program” your body to fight against your every effort to lose weight.

Not quite making sense? Time for a little history lesson.

Think back for just a minute to the time in which our ancestors roamed the earth. You know, the hunter and gather, feast and famine type days.

For those individuals, survival was king, and in order to survive, they had to do the whole “eating” thing just like us.

Unfortunately, things weren’t quite as easy for this group as they are today. No supermarkets. No drive-through meal deals. Instead, when our primitive ancestors wanted a nice steak, they had to go find it.

This inevitably meant that there were plenty of instances in which our yester-year counterparts went without food for days at a time. And at other times, namely during the winter months, their bodies were forced to get by on very little daily food and calories.

And the reason why they didn’t die? There’s only one—the body’s natural defense against starvation.

Don’t get enough calories for an extended period of time? No problem, the body simply causes ”bad” hormones, fat storage enzymes, and hunger to all increase while “good” hormones, metabolism, and fat burning enzymes all take a dive.

Enter “starvation mode”.

Friend to our ancestors; anything but to the dieter.

You see, dieting, although planned, is nothing more than a lesser degree of premeditated starvation.

Go on a diet—any diet—and it wont be long until the body begins fighting for every ounce of your body fat. You want to lose it; it wants to keep it. And guess what? It wins every time.

Sad scenario, I know.

But what if there was some way to “trick” your body into thinking you aren’t dieting when you actually are?

What if you could essentially “block” the body from entering starvation mode, keeping fat burning at its highest point, week after week?

Well, you can.

And even better news—you can do it by strategically “cheating” on your diet with all your favorite foods.

Is it apple pie that you crave? Chocolate chip cookies (like me)? Or maybe just the freedom to order whatever you want from your favorite restaurant’s menu? Whatever it is, believe it or not, you can actually use those foods to help you lose fat faster.

But it needs to be very strategic, and with Cheat Your Way Thin, that’s exactly what I teach you how to do.

“So how does strategic cheating override the starvation protection mechanism?”

That’s a good question, and one I’m more than happy to answer.

You see, it takes the body about one week of calorie restriction to substantially trigger “starvation mode” and perpetuate the negative adaptations we discussed previously (decreased metabolism, slowed/stalled fat loss, etc).

On the other hand, it takes a much shorter period of time to reverse these trends via strategic practices of “overfeeding” or dietary “cheating”.

Essentially, by incorporating bursts of strategic cheating like I teach in Cheat Your Way Thin, you can literally turn your metabolism into your fat burning slave by ensuring you always have an internal environment primed for burning fat—and you do it with your favorite foods.

Oh, and did I mention just how HUGE that is psychologically?

Thinking back, I can remember when I used to “cheat” only to quickly be overwhelmed by feelings of guilt and failure. Never again. Now when I cheat, it’s planned. And each time I do, I walk away knowing that I just accelerated my progress.

Frankly, it doesn’t get much better than knowing that you just USED your Thanksgiving Dinner AND dessert to speed along fat loss.

Anxiety? Nope. When cravings arise, there is major comfort in knowing that you’ll be able to enjoy that very food in just a few short days when your next cheat session rolls around.

Feelings of discouragement and decreased motivation? Definitely with other diets, but with Cheat Your Way Thin, you’ll actually be excited to step on the scale week after week to view the consistent, steady progress that regular, strategic cheating yields.

Simply put, strategic cheating solves the dietary dilemma by providing you with powerful metabolic benefits and perhaps even more powerful psychological ones.

Finally, a diet that actually WORKS.

Why “Dieting” CAN’T Work Read More »