by Lorenzo Baldini
How to truly lose weight
Everyone knows that counting calories in the food we eat is key to gaining or losing weight. If we eat more calories than we burn, we gain weight. If we eat fewer calories, we lose weight. Right? Wrong!
Counting calories is NOT the best way to lose weight.
The concept of calories as a way to measure how our bodies burn energy was developed in the last century. Today, there are many scientific studies showing that the human body is not simply a “boiler,” but instead, a complex set of systems designed to use the nutrients given to it. That’s why an effective diet cannot be just a mathematical count of calories, but must take into account all the metabolic mechanisms that allow the body to use food.
As medical science evolves, so does dietary science.
Still, despite evidence that calories are not the best measurement for diets, they remain the most widely used tool for dietary planning.
Perhaps that’s because it’s very difficult to change people’s habits. The food industry, too, is deeply invested in the calorie system.
But if we don’t use calories for diet planning, what should we use?
Stop eating sugar!
About 30 years ago, a group of mainly French and Canadian doctors and researchers began to focus attention on a new food measurement—the “Glycemic Index” (G.I.).
The medical explanation is complex, but briefly, the Glycemic Index measures the ability of any given food to raise blood sugar after a meal.
If we eat foods with a low G.I., our bodies respond with a “quiet” metabolic response; that is, our bodies release moderate and constant levels of insulin.
Under those circumstances, the body cannot absorb all the fats taken in. And because our bodies need fat to generate energy, if we can’t get enough fat from our diet, our bodies will instead burn the fat we already have.
I have simplified this concept, to make it easier to understand, but it’s important to have a basic grasp of the G.I., because it’s fundamental to constructing an effective diet.
We will choose our food using the Glycemic Index, without using calories.
Remember, pounds gained or lost usually are not connected to whether we eat too much or too little—the important issue is how our food affects our metabolic processes.
People don’t always get fat because they eat too much, but they do always get fat because they eat badly. It sounds like a tongue twister, but it’s a fact!
Building a diet is like playing a piano—when we press the correct keys, we get a satisfying melody. But when we hit the wrong keys, we get a mess of unpleasant sounds.
We need to compose our melody by pressing the correct notes of our metabolism.
I will try to help you change your eating habits by explaining how to consume only foods with positive metabolic potential. The goal is to teach you how to build meals that result in low blood sugar, while maintaining a proper balance between nutrients, so your meals are complete and balanced.
The first step
Before I get into all the details, we need to address our first challenge: eliminate sugar.
Aside from how it affects your weight, sugar has a negative effect on your overall health, too. Potential health damage can include chronic fatigue, diabetes, dental cavities, and even an increased risk of heart disease.
It is a difficult task, but weight loss requires dedication.
Your body will thank you!