WEEK 6
NUTRITION : PROTEINS, FATS, CARBS
(PLUS GRAINS AND SENSITIVITIES)
"Many people are overfed and undernourished. Proper nutrition helps you live a long and healthy life."
It is important to remember that TLS® Weight Management Solution
does not restrict food groups. In order to repair; improve, and rebalance
your metabolism and stay healthy, your body needs a healthy amount of
proteins, fats, and carbohydrates in your daily diet. In this chapter; we will
look more closely at these three macronutrients.We will also explore good
and bad versions of both fats and carbs. Once you fully understand these
distinctions, you will be better able to make choices about which foods you
incorporate long-term into your new lifestyle.
PROTEIN
Protein is important for metabolism and building muscle mass, and plays
critical roles in your body. Your body has trillions of cells, which make up
your muscles, organs and bones. Protein is required in each of these cells to
ensure they perform at their best. Without adequate protein consumption,
your body starts to find ways that it can get protein — or it will start
breaking down existing muscle mass for protein. Here are a few reasons
why we need protein to function optimally:
• Required for recovery after workout, injury or illness
• Disease-fighting antibodies are made up of protein
• Protein aids in energy production, blood sugar stabilization and
metabolism
• Without protein, you would be malnourished
• Without enough protein, your muscles turn to fat and you will
be prone to frequent injuries
• Without adequate protein your hair will thin and fall out and
your bones and nails become brittle
• Protein makes you feel full longer and offers the highest
thermic burn — meaning your calorie burn is higher if you
take in proper amounts of lean protein
HOW DO I KNOW HOW MUCH PROTEIN I REQUIRE?
If you follow your customized TLS plan, you should be consuming adequate
amounts of protein, but everyone is different. Requirements can increase
if you are a man versus a woman or are extremely active (an athlete, or
you endure strenuous exercise daily). In a study published in Nutrition &
Metabolism, people who increased their protein intake to 30 percent of
their daily diet lost about I I pounds (5 kg) over the 12 week study without
employing any other dietary measures. Here is one method to calculate
the right amount of protein for your body:
Take your weight in kilograms (divide pounds of weight by 2.2 to get this
number) and multiply by 1.3 (2 if you are extremely active). Example: if
you weigh 180 lbs. (82 kilograms), you would need about 106 grams of
protein daily.
In an earlier chapter we discussed how 18-25 grams (4-6 ounces for
women and 6-8 ounces for men) of protein per serving is a good target
for meals while 2-3 ounces are a target for snacks. You can see that if you
had three meals with 18-25 grams of protein in each meal and another 10-
25 in a snack, you would be between 50-100 grams. When in doubt, add a
little bit more protein, as most people do not consume enough.
COMPLETE VS. INCOMPLETE PROTEINS
Protein sources are labeled according to how many amino acids they
provide. Amino acids are the building blocks of protein.They are essential
and play a key role in the structure of a cell, the transport and storage of
nutrients, and healing the body.
COMPLETE PROTEINS:
• Provide all the essential amino acids
• Meat, poultry, fish, soy and select grains like quinoa are all
complete proteins
INCOMPLETE PROTEINS:
• Missing one or more of the essential amino acids
• To derive all the amino acids required to make a complete
protein, t w o or more incomplete proteins must be mixed
together —these are called complementary proteins
You will always hear your TLS Coach say "protein and fiber at every meal
makes losing weight no big deal."
Because it may be unrealistic to eat complete proteins at every meal, or
you may be a vegetarian, we suggest combining complementary proteins
when needed. If you are NOT a vegetarian, however; be careful how many
servings of carbohydrates you are consuming when trying to achieve
a complete protein.
If you are vested in being sure you preferentially lose fat, you will want to
be sure you take in enough protein to ensure you maintain the muscle
you have and have the building blocks for creating new muscle. Muscle will
make you stronger and more toned, and will help you burn calories, even
when you are inactive.
Remember— muscle dictates metabolism!
FAT
There are three main groups of fats:
SATURATED FATS
• Solid at room temperature (think butter or hardened bacon fat)
• These are generally known as bad fats and are found in
processed foods
• Some saturated fats, like coconut oil, have health benefits;these
are okay to consume in moderation
UNSATURATED FATS
• Generally regarded as good fats and are found in nuts, plants
and plant oils
• These are liquid at room temperature; some are healthier picks
than others
• Monounsaturated fats — help lower LDL (bad) cholesterol
and increase HDL (good) cholesterol (think extra virgin olive
oil, sunflower oil and fish oil)
• Polyunsaturated fats — help lower bad cholesterol, but too
much can lower good cholesterol (think corn oil, safflower oil
and soybean oil)
TRANS FATS
• The worst of the bad fats, these are chemically modified fats
that are created by adding hydrogen to liquid vegetable oils,
which makes them more solid
• These fats are added to foods to make them more shelf-stable
• They will appear as modified, fractionated or hydrogenated oils
in the ingredient lists
BEST PICKS FOR HEALTHIEST FATS INCLUDE
• Extra virgin olive oil (be sure it is real 100% olive oil and has an
expiration date to avoid food fraud)
• Avocado
• Salmon and other fish
• Grape seed or avocado oil
• Nuts (almonds, Brazil nuts)
• Coconut oil (is a saturated fat, but is OK in small quantities and
a great alternative to butter)
CARBOHYDRATES
In the past years, the reputation of carbohydrates has swung wildly. Carbs
have been touted as the feared food in fad diets, yet carbohydrates are your
body's main source of energy and dictate how full you feel, how mentally alert
you are, and how much energy you have throughout the day And some carbs
have also been promoted as a healthful nutrient associated with lower risk of
chronic disease.You can reap the health benefits of good carbohydrates and
minimize your health risk of bad carbs if you know which ones to choose.
Carbohydrates are found in almost every food. People usually refer to
"carbs" as starchy foods like breads, cereals, and potatoes, but carbohydrates
are found in everything from vegetables to ice cream (in the form of sugar).
SO WHICH IS IT? ARE CARBS GOOD OR BAD? — BOTH!
GOOD CARBS
(slow absorption and provide sustained energy — complex carbohydrates):
• Fiber-filled carbs that get absorbed slowly in your system,
avoiding sugar spikes in blood sugar
• Plant foods that deliver fiber vitamins, minerals, and
phytochemicals
° Vegetables
° Fruits
° Beans
° Low-GI whole grain foods
BAD CARBS
(spike your blood sugar and contribute to cravings and fat storage —
simple carbohydrates):
• Refined and processed carbohydrates that strip away
beneficial fiber
• Rice
• White bread or some "whole wheat," "stone ground," and
"multigrain" breads
• Many of these use marketing tactics to make you think they
are healthful and beneficial to your health or weight loss
efforts, but are really high-GI, less-healthy grains
• Cereals (even if they tout "whole grain"- ittakes 8 g o f ' w h o l e
grain" to make up I gram of fiber)
• Potatoes
THE IMPORTANCE OF FIBER
You cannot judge a carb as "good" or "bad" without considering its fiber
content. While adults should be consuming at least 25 grams of fiber daily,
most eat less than 10 grams. Our ancestors consumed upwards of 100
grams of fiber daily!
Unlike most nutrients, fiber is not digested or absorbed into the
bloodstream, and therefore doesn't get used for energy. Instead, fiber is
excreted from our bodies. It passes quickly through your digestive tract
mostly intact, and is not broken down.
The fact that fiber is mostly left intact is a good thing, as it creates bulk
that aids in moving stool and harmful carcinogens through your digestive
tract. The bulk also helps to keep you full longer. Insufficient amounts of
fiber in your diet may cause irregularity, constipation and sluggishness.
Fiber deficits can also increase the risk of colon cancer; as well as other
serious health issues.
TWO TYPES OF FIBER: SOLUBLE AND INSOLUBLE
According to the Mayo Clinic, "Soluble fiber dissolves with water and
creates a gel-like substance that helps to lower blood cholesterol and
glucose levels." Insoluble fiber on the other hand, "absorbs water which
adds bulk to your digestive tract and helps to move things through
quickly."
• Soluble — examples: oats, oat bran, peas, rice bran, legumes,
beans, apples and citrus fruits
• Insoluble — examples: whole wheat flour wheat bran, rye,
cabbage, carrots, Brussels sprouts and nuts
AN IMPORTANT DISCUSSION ON GRAINS: HOW DO
GRAINS AFFECT YOUR WEIGHT LOSS EFFORTS?
WHAT IS A GRAIN?
• A grain is a carbohydrate
• Grains are the seeds or fruits of various food plants
including cereal grasses
• Benefits of grains may include:
• Good source of energy
• Add fiber to aid in digestion
• Keep you lean
• Provide nourishment for your brain and nervous system
(within limits)
WHAT IS A WHOLE GRAIN?
• If you are to eat grains, they should always be whole grains
that include all the essential parts, and naturally occurring
nutrients of the entire grain seed
• Just because a food is whole grain, or made with whole grains,
doesn't mean it is low Gl
• Labels will include these words if they are truly "whole grain"
• Whole wheat
• Whole oats or oatmeal
• Brown rice or wild rice
• Bulgur
• Graham flour
• Whole rye
• Sprouted grains
How will I know if something is NOT made with whole grain? Look for
these words:
• Cracked, crushed, rolled, extruded or cooked wheat/oats/grains
• 100 percent wheat (remember; this is NOT the same as 100
percent whole wheat)
• Muftigrain
• Seven-grain/12-grain
• Stone-ground
• Bran
• Cracker wheat
Important note: Are you following the RAPID RESULTS program? Remember
that you will be eliminating grains. If you are following the SURE & STEADY
plan, stick to the allotted servings of grains per day to achieve best results.
GRAIN SENSITIVITY
Grain sensitivity occurs when you have an excess of insulin and glucose
in the body. If you've yo-yo dieted, you're more than likely grain-sensitive.
W h a t does that mean? Your body does not properly respond to/
break down grains (even whole grains). As a result, you can develop
inflammation that will further hinder your weight loss efforts and may
have a negative long-term impact on your health.
It may seem grim, but it's not. You can retrain your body through healthy
eating habits, proper supplementation, and exercise programs to help
your body metabolize grains efficiently.
ARE YOU GRAIN-SENSITIVE
• Do you retain water easily especially around the mid-section?
• Do your fingers and feet swell?
• Do you feel bloated after you've eaten carbs or foods
containing small amounts of carbs?
• Do you feel fatigued after eating a quality meal containing carbs?
• Do you have stomach issues?
• Do you have skin disturbances like acne, eczema, or psoriasis?
• Are you finding your weight loss slow?
Here's an easy test to find out if you're carb-sensitive:
• Measure your waist
• Eliminate grains for three complete days (72 hours straight)
consuming lean proteins and vegetables (a majority of which
should be green)
• Do not consume starchy carbs or carbs containing grains
• After 72 hours, measure your waist again
• If you see a reduction, it's pretty safe to say you're grain-sensitive
• While this is not 100 percent foolproof, it's a good indicator
that grains are not your friend
GLUTEN SENSITIVITY
Gluten sensitivity is becoming more common. Gluten-sensitive individuals
often struggle to get the full nutritional benefit of the foods they eat, and
their immune systems may be weakened by foods containing gluten.
Suboptimal health and illness can follow, with a myriad of possible
symptoms, Fatigue, depression, abdominal and bowel complaints, joint aches
and bone pain are some of the more common symptoms associated with
gluten sensitivity.
Gluten sensitivity has been linked to gluten intolerance. Don't confuse
this with celiac disease, which is an autoimmune deficiency. W h e n gluten
is digested by someone who has been diagnosed with celiac disease by
a physician, the body produces antibodies that attack the small intestine.
.
What is gluten, anyway?
Gluten is the elastic protein in grains like wheat, rye and barley. Its
elasticity is why French bread holds together why angel food cakes rise
so high, and why New York bagels are so doughy. Gluten is the glue that
holds together baked goods and pasta. In fact, gluten comes from the same
Latin root as glue. Think of gluten as the glue of wheat, rye and barley
Gluten is also part of the genetic structure of spelt, durum, semolina,
kamut, couscous and triticale.
Genuine whole grains — the kind that haven't been processed, stripped of
fiber and depleted of nutrients — provide a steady supply of energy. Whether
you have been tested for gluten issues or not. a wider variety of grains
means a wider variety of the vitamins, minerals, phytochemicals and fibers
that promote overall health.
Some individuals even have increased food cravings as a reaction to
consuming gluten, but are unaware of the reason they have the desire to
eat continuously.
Are gluten-free alternatives good for me?
There are a lot of gluten-free alternatives to your favorite foods. However
not all of them are going to help you meet your weight loss goals, Many
of these gluten-free foods are marketed as healthy alternatives, but don't
be fooled — gluten-free junk food is still junk food. In addition, you have
to consider which grains they are using to make up for the gluten they
have omitted. Many gluten free products have corn, GMO soy, and rice
(all high Gl) as a substitute for gluten, The healthiest way to eat gluten
free is to eliminate grains or stick to non-gluten-containing whole grains,
like quinoa,
I have eliminated grains. Do I want to add grains back in?
You are the only one who can answer this question, but you can talk to
your TLS Coach about it too, Here are a few questions to ask yourself
before you add them back:
• How long have you eliminated them for?
• Do you feel better since eliminating grains?
• You may sleep better have fewer headaches, feel less bloated,
or be losing weight at optimal speed
• Do you miss them?
• Are they a trigger for cravings or overeating?
TLS is about living a healthy lifestyle, so if adding grains into your life is
how you can maintain this lifestyle, then adding them back in may be your
best option. When you do, be careful to pay attention to any signs or
symptoms that a particular grain may not bode well with you or hinder
your weight loss efforts. It is always important to remember serving size
while consuming grains. Often times a serving size of bread is only one slice.
How do I add grains back in?
• Choose low Gl, whole grains
• Add one back at a time and journal your intake and your response
— you could have a negative response from a food up to 72
hours after eating it If a new grain is the only thing added, and you
respond negatively you will know that perhaps that was not the
best grain to try
• Don't over-consume grains — once you figure out which ones
work best for you, add them in just a few times a week or not
more than once per day to be sure you are supporting your
weight loss goals
• Is your weight loss slowing down? You may consider going
back to a grain-free lifestyle until you get closer to your goal
and achieve better health or a more repaired metabolism.
• Remember: Your body can be fully energized from the
carbohydrates that vegetables and fruits offer
Don't forget what you learned earlier: how to calculate net carbs to
determine if it is low-GI. Look for single digits!
Net Carbs = Total Carbs - Dietary Fiber - Sugar Alcohol - Glycerin
GL = Glycemic Index/100 x Net Carbs
Ideally, you want to have the net carbs of the foods you eat in the single digits
to help prevent your blood sugar from spiking.The importance of net carbs
and weight loss is that you stay in a fat-burning zone.