There’s no one-size-fits-all when it comes to losing weight. But, according to a new study from researchers at George Washington University, some foods are more closely associated with weight gain than others. And a trio of plant-based foods appears to be tied to weight loss. That means zeroing in on a short list of commonly eaten foods—some to minimize, and others to increase—could play an important role in helping you achieve and maintain better weight management results.
1. Choose good carbs, not no carbs. Whole grains are your best bet.
2. Pay attention to the protein package. Fish, poultry, nuts, and beans are the best choices.
3. Choose foods with healthy fats, limit foods high in saturated fat, and avoid foods with trans fat. Plant oils, nuts, and fish are the healthiest sources.
4. Choose a fiber-filled diet, rich in whole grains, vegetables, and fruits.
5. Eat more vegetables and fruits. Go for color and variety—dark green, yellow, orange, and red.
6. Calcium is important. But milk isn’t the only, or even best, source.
7. Water is best to quench your thirst. Skip the sugary drinks, and go easy on the milk and juice.
8. Eating less salt is good for everyone’s health. Choose more fresh foods and fewer processed foods.
9. Moderate drinking can be healthy—but not for everyone. You must weigh the benefits and risks.
10. A daily multivitamin is a great nutrition insurance policy. Some extra vitamin D may add an extra health boost.
Bring healthy snacks. There are some great portable snack options, including fruit, vegetables, and nuts. Be sure to include a balance of protein, fat, and carbohydrate to give you the nutrition and energy you need.
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The mitochondrial theory of aging suggests that free radical damage to our cells’ power source (mitochondria) leads to a loss of cellular energy and function over time. According to the theory, the resulting cellular damage is what essentially causes aging. Aging and disease have been thought of as the oxidation of the body, but eating antioxidant-rich foods may slow down this oxidant process. On average, plant foods may contain 64 times more antioxidants than animal foods. Including a variety of fruits, vegetables, herbs, and spices each meal continuously floods our body with antioxidants to help ward off stroke and other age-related diseases.
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Make half your plate fruits and vegetables: Choose red, orange, and dark-green vegetables like tomatoes, sweet potatoes, and broccoli, along with other vegetables for your meals. Add fruit to meals as part of main or side dishes or as dessert. The more colorful you make your plate, the more likely you are to get the vitamins, minerals, and fiber your body needs to be healthy.
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Skimping on fruit and vegetables is becoming a worldwide issue, according to preliminary findings of a Tufts University study. . . . The study found that insufficient fruit and veggie consumption may be linked to millions of deaths from heart disease and strokes each year. Fruits contain fiber and a variety of vitamins and minerals, and they get their sweetness from natural sugar. Fruit can help lower blood pressure, reduce the risk of heart disease and prevent certain types of cancer, among other benefits . . . Vegetables are low in calories and fat, high in fiber and cholesterol-free. They provide a variety of essential nutrients, including vitamins A and C, potassium, fiber and folate. In addition to their nutritional value, non-starchy vegetables like spinach, arugula and other leafy greens promote weight loss,
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An Anti-Inflammatory Diet Can Help You Live a Longer Life
Following a diet packed with foods that lower the markers of inflammation can lower risk for an early death. An anti-inflammatory diet isn’t just about what you eat, but what you don’t eat. Foods high in salt, saturated fat, sugar, and refined carbohydrates should be limited or avoided. . . . When these kinds of foods are consumed in excess they’re linked to higher markers for inflammation — which is tied to almost every kind of chronic disease — and presents a greater risk for cancer and diabetes. There is some research to support that eating recommended amounts of foods like fruits, vegetables, healthy fats, and whole grains can reduce risk for chronic diseases that have an inflammatory component, such as cardiovascular disease, type 2 diabetes, and some types of cancer.
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A traditional Japanese diet today consists of some 11-15 servings of vegetables? Meanwhile, our USDA food pyramid recommends a paltry 3-5. Knowing that there’s a multitude of vitamins, minerals, fiber, and other nutrients available in these rainbow colored foods should be all we need to hear to get us on the veggie bandwagon. These colorful plant foods also contain antioxidants, which scavenge free radicals (causing cell damage and aging), aid longevity and youthfulness, and fight cancer. They cleanse the blood, offer hydration and healthy sugars, support the liver, regulate cholesterol levels, and promote healthy elimination. It doesn’t hurt that they taste delicious either! Make it a goal to put a rainbow on your plate.
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Eat a Rainbow of Fruits and Vegetables: People who eat a wide assortment of fruits and vegetables have lower rates of chronic disease, including hypertension, coronary disease, and stroke. They also maintain healthier body weights and live longer. Why should you taste the rainbow? The diverse colors of fruits and vegetables represent different nutrients and antioxidants, with properties that can fight aging from a number of angles.
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