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The Zone Diet Author: Dr. Barry Sears Claims: The Zone Diet focuses on the intricate biochemical linkage between diet and the body's hormone insulin. Since insulin production is influenced greatly by diet, Dr. Sears reasons that eating the appropriate balance of carbohydrate, protein and fat would induce the body to produce ideal levels of this hormone. Individuals utilizing this diet to maintain insulin levels in a therapeutic zone could avoid the most common deleterious effects of too much insulin--constant weight gain and low energy levels. Eicosinoids (lipid hormone-like substances) also fit into the picture according to Sears. Insulin influenced the production of several eicosinoids, and high insulin lievels lead to the p\overproduction of "bad" eicosinoids. This imbalance of eicosi\anoids leads to most, if not all, diseases, and contributes to weight gain and obesity. The overriding principles of the Zone Diet are first: ensure that the body receives an adequate supply of low fat protein at each meal and second, eat proteins, fats and fiber-rich vegetables and fruits in a ratio for which the body is genetically programmed. By consuming the proper ratio of low-density carbohydrates to fat to protein, an individual can begin controlling his or her insulin production with amazing precision. By maintaining insulin levels within a therapeutic zone, one is often able to burn excess body fat (and keep it off permanently) and enjoy increased energy, as well as improved mental acuity and increased vitality. According to Dr. Sears, the ideal ratio of carbohydrates, proteins and fats is 40-30-30 respectively. Ideally, every meal, snack, and beverage has this ratio. Sources; and for further information see: The Official Zone Website: http://www.zoneperfect.com/ Zone Testimonials: http://zonehome.com/zluklist.htm
Sugar Busters Authors: H. Leighton Steward has a Master of Science degree in geology from Southern Methodist University in Dallas, TX. He became CEO of a Fortune 500 energy company. As an environment activist, he has authored a booklet that points out the causes of the tremendous loss of the lower Mississippi River wetland system. Samuel S. Andrews is a graduate of McNeese State College and Louisiana State University School of Medicine. His post graduate study was at Charity Hospital in New Orleans, LA. He was awarded an Endocrinology Fellowship at LSU Medical Center, Section of Metabolism and Endocrinology, New Orleans, LA.He currently practices endocrinology and internal medicine with the Audubon Internal Medicine Group. Dr. Andrews has authored many publications and participated in several drug studies in the field of endocrinology. Luis A. Balart is a graduate of Louisiana State University Medical School. He completed training in gastroenterology at Ochsner Clinic in New Orleans and in hepatology at the University of Southern California in Los Angeles. Dr. Balart currently practices gastroenterology and hepatology at Memorial Medical Center in New Orleans and is Clinical Associate Professor of Medicine at Louisiana State University in New Orleans, LA. He is currently involved in several clinical trials in the treatment of chronic viral hepatitis and is Medical Director of the LSU Liver Transplant Program. Morrison C. Bethea is a graduate of Davidson College and Tulane University School of Medicine. He completed his post graduate training in thoracic and cardiac surgery at Columbia Presbyterian Medical Center in New York. Currently, he practices thoracic, cardiac and vascular surgery in New Orleans, LA. He is the medical consultant to Freeport-McMoRan, Inc. for its worldwide operations and sits on the Board of Taylor Energy and the Advisory Board of Memorial Medical Center. Dr. Bethea has authored many publications in the field of cardiovascular disease. Claims: It's time to face facts. Low-fat diets don't work. Thousands of dieters on low-fat, high-carbohydrate regimes gain back their weight and more, often wreaking unhealthy havoc on their bodies. Why? Because the culprit isn't too much fat, it's too much sugar--and low-fat food is full of it. The truth is sugar causes the production of insulin, which, in large amounts, keeps you from losing weight, no matter how strictly you diet or how often you exercise. Just look at the ingredients of your favorite foods: sugar is everywhere. So how can you possibly avoid it? The answer: SUGAR BUSTERS! SUGAR BUSTERS! is a revolutionary new diet plan based on sound nutritional principles that shows you how to reduce the sugar in your daily menu through easy-to-follow recipes and meal plans. This effective and groundbreaking program steers away from overhyped (and insulin-stimulating) foods such as potatoes and pasta, white bread and white rice, carrots and corn-and leads you toward a sensible consumption of delicious foods once considered taboo. With SUGAR BUSTERS YOU will:
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Source; and for more information see: Sugar Busters Official site: http://www.sugarbusters.com/
The Atkins Diet Author: Robert C. Atkins, M.D. is the founder and medical director of the Atkins Center for Complementary Medicine in New York City. A 1951 graduate of the University of Michigan, he received his medical degree from Cornell University Medical School in 1955, and went on to specialize in cardiology. He has been a practicing physician for over thirty years Claims: The Atkins diet restricts processed/refined carbohydrates (which make up over 50% of many people's diets), such as high-sugar foods, breads, pasta, cereal, and starchy vegetables. Corevita-nutrient supplementation includes a full-spectrum multi-vitamin and an essential oils/fatty acid formula. The Major Benefits of the Diet (According to Atkins) Diets high in sugar and refined carbohydrates like bread, pasta, cereal, and other mainly 'low-fat' processed foods increase your body's production of insulin. When insulin is at high levels in the body, the food you eat can get readily converted into body fat, in the form of triglycerides (to top it off, high triglyceride levels in the body are one of the greatest risk factors for heart disease). Even worse, high carbohydrate meals tend to leave you less satisfied than those that contain adequate fat levels; so you eat more and get hungrier sooner. If you find this hard to believe, think about how much pasta you can eat at lunch and then how hungry you are running to the vending machine for another 'carbo-fix' in the mid-afternoon. If the pasta you ate was really giving your body what it needed, you would stay full until dinner time. So the typical low-protein, low-fat meal leaves you eating more and hungry sooner. So what should you do? Get off the insulin generating roller coaster of the low-fat diet and start cutting down on your carbohydrate consumption, especially the worst offenders: sugar,white flour and other refined carbohydrate-based products. What can you expect from this? Three wonderful results:
Sources; and for more information see: Official website http://www.atkinscenter.com/ Headquarters for Atkins Dieters http://www.lowcarb.com/
Protein Power Authors: Dr. Mary Dan Eades and Michael R. Eades, who share a weight-loss and family-medicine practice in Arkansas, have each written a popular medical book-his is Thin So Fast; hers, The Doctor's Complete Guide to Vitamins and Minerals. Claims: Similar to Dr. Robert Atkins's New Diet Revolution, the authors cite insulin as the main culprit in weight gain and expound the benefits of a diet extremely low in carbohydrates. Carbohydrates, which are changed into sugar during digestion, stimulate the body to store fat, making weight loss virtually impossible. The most revolutionary idea put forth in Protein Power is that the fat you eat has very little bearing on the fat you gain: in other words, we aren't what we eat after all. Researchers have found that eating larger portions of protein in conjunction with severely reduced portions of carbohydrates causes people to burn the excess fat stored in their bodies. The Eades discuss the biochemical roles of hormones in the metabolic process to demonstrate why low-fat, high-carb programs don't always result in weight loss and present a convincing case for their high-protein, low-carb alternative. The key is preventing, through diet, overproduction of insulin, which itself "controls the storage of fat'' and is triggered by the ingestion of carbohydrates. program. Sources; and for more information see:
The Carbohydrate Addict’s Diet Authors: Richard Heller, PhD, and Rachael Heller, PhD Claims: A compelling hunger, craving, or desire for carbohydrate-rich foods; an escalating, recurring need or drive for starches, snack foods, junk food, or weets. Carbohydrate-rich foods include, but are not limited to: breads, bagels, cakes, cereal, chocolate, cookies, crackers, danish, fruit and fruit juice, ice cream, potato chips, pasta, potatoes, pretzels, rice, pie, popcorn, and sugar-sweetened beverages. In addition, carbohydrate act-alikes (sugar substitutes, alcoholic beverages, and monosodium glutamate) may trigger intense or recurring carbohydrate cravings and/or weight gain. As many as seventy-five percent of those who are overweight, and many normal-weight individuals as well, are carbohydrateaddicted. Though many people may suspect there is a physical imbalance that makes them crave carbohydrates and put weight on easily, the underlying cause of their cravings and weight struggles often goes undiagnosed and untreated. Carbohydrate addiction is caused by an imbalance - an over release of the hormone, insulin, when carbohydrate-rich foods areeaten. Among its many jobs, insulin signals the body to take in food (it has been called the "hunger hormone") and, once the food is consumed, signals the body to store the food energy in the form of fat. Too much insulin results in too strong an impulse to eat, too often, and a body that too readily stores food in the form of fat. The scientific term for this condition is post-prandial reactive hyperinsulinemia which means too much insulin is releasedafter eating. Over time, people who are hyperinsulinemic become insulin resistant, that is, the cells in their muscles, nervoussystems, and organs start to close down to the high levels of insulin in their blood. Insulin is no longer able to open the doorsto these cells and allow food energy (blood sugar or glucose) to enter. At this point, one may experience symptoms oflow-blood sugar levels (hypoglycemia) including irritability, shakiness, tiredness, intense cravings, confusion, and headaches.Since the blood sugar cannot easily enter the muscles, nervous system, or organs, much of the food energy gets channeled into the fat cells and weight gain comes easily. Over time, however, as high insulin levels continue, even the fat cells can shutdown and the blood glucose gets trapped in the blood stream bringing on the condition known as adult-onset diabetes. At this time, there is no accepted blood test to definitively determine whether or not your are carbohydrate addiction. Fastinginsulin levels do not necessarily predict how your body will react after eating carbohydrate-rich foods and glucose tolerance tests use highly sweetened drinks that are not the equivalent of typical carbohydrate-rich meals. If you are carbohydrate addicted, however, chances are you know that something different about the way in which your body responds to starches, snack foods, junk food, and sweets. Sources; and for more information see: http://www.oprah.com/health/weight/ http://www.carbohydrateaddicts.com/
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