A recent study in the Archives of Internal Medicine showed that 51% of  overweight and 32% of obese people had mostly normal blood pressure, cholesterol levels, triglycerides, and blood sugar - all risk factors for heart disease, while nearly 24% of normal weight individuals had two or more of these risk factors. Those with normal weight but two or more risk factors were more likely to be older, less active, and have a larger waist circumference.

What are the take-home messages?

It’s possible to be overweight and have a low risk for heart disease.

• This can be interpreted in a couple of ways: 1) Some people are just genetically lucky and 2) A healthy diet and exercise are important no matter what you weigh.
• Therefore, since you can’t do much about your gene pool, eat healthy and exercise no matter what your jean size!

It’s possible to be a normal weight but have risk factors for heart disease.

• In other words, don’t assume you get a free pass just because you still fit in your jeans.
• See your family doctor and find out your personal risk profile. Be sure to have your waist circumference measured too. (Waist circumference may be a better measure than just BMI).
• Follow a healthy diet and exercise regularly so your insides are as healthy as your outsides might look.

Here’s to breaking more stereotypes!
Michelle May MD
http://www.amihungry.com/

A recent study in the Archives of Internal Medicine showed that 51% of  overweight and 32% of obese people had mostly normal blood pressure, cholesterol levels, triglycerides, and blood sugar - all risk factors for heart disease, while nearly 24% of normal weight individuals had two or more of these risk factors. Those with normal weight but two or more risk factors were more likely to be older, less active, and have a larger waist circumference.

What are the take-home messages?

It’s possible to be overweight and have a low risk for heart disease.

• This can be interpreted in a couple of ways: 1) Some people are just genetically lucky and 2) A healthy diet and exercise are important no matter what you weigh.
• Therefore, since you can’t do much about your gene pool, eat healthy and exercise no matter what your jean size!

It’s possible to be a normal weight but have risk factors for heart disease.

• In other words, don’t assume you get a free pass just because you still fit in your jeans.
• See your family doctor and find out your personal risk profile. Be sure to have your waist circumference measured too. (Waist circumference may be a better measure than just BMI).
• Follow a healthy diet and exercise regularly so your insides are as healthy as your outsides might look.

Here’s to breaking more stereotypes!
Michelle May MD
http://www.amihungry.com/

Wine Lovers’ Tip: Maintain a healthy weight by enjoying food MORE. Eat the same way you taste wine. (Open a bottle tonight and tell everyone you’re on a new diet!)

New Zealand and Australia are known for their outstanding “new world” wines. We weren’t in the heart of wine region in either country but we managed to find some interesting tasting rooms for a little ”practice.”

One tasting room was built in an old mortuary (I know, that should have been our first clue). They served old (I don’t mean aged) wine in little plastic communion-style cups. The wines had creepy names that bore no relation to the grapes that gave their life for us. The wine maker, a retired chemist, said, “Making wine is easy.” I whispered in my husband’s ear, “Making good wine - now that’s the hard part!”

It dawned on me that sometime during the 15 years since I quit drinking white zinfandel (not that there’s anything wrong with that), I had actually learned to appreciate good wine. I’m no expert but I know what I like (and it isn’t usually served in plastic). So how did I become a wine snob?

The same way I became a foodie: one taste at a time.

By simply deciding to be attentive to what I am eating (and drinking), I’ve become much more aware of the aromas, flavors, textures of food. More importantly, I’ve become much more connected to the experience and its affect on my body. Just as I know that there’s an invisible but very real line between enjoyment and abuse of wine, there’s a similar line that many people cross with food.

That is a simple but profound lesson that has allowed me to enjoy food more while eating less. I am no longer dazzled by large portion sizes or distracted by packaging, health claims or other attempts to lure me into eating marginal food (any more than the wine cellar viewed through the hole in the floor where they used to raise the casket could distract me into believing the wine was worth drinking!).  

Tomorrow I’ll share the steps for wine tasting and the corollaries in Mindful Eating.

Wine Lovers’ Tip: Maintain a healthy weight by enjoying food MORE. Eat the same way you taste wine. (Open a bottle tonight and tell everyone you’re on a new diet!)

New Zealand and Australia are known for their outstanding “new world” wines. We weren’t in the heart of wine region in either country but we managed to find some interesting tasting rooms for a little ”practice.”

One tasting room was built in an old mortuary (I know, that should have been our first clue). They served old (I don’t mean aged) wine in little plastic communion-style cups. The wines had creepy names that bore no relation to the grapes that gave their life for us. The wine maker, a retired chemist, said, “Making wine is easy.” I whispered in my husband’s ear, “Making good wine - now that’s the hard part!”

It dawned on me that sometime during the 15 years since I quit drinking white zinfandel (not that there’s anything wrong with that), I had actually learned to appreciate good wine. I’m no expert but I know what I like (and it isn’t usually served in plastic). So how did I become a wine snob?

The same way I became a foodie: one taste at a time.

By simply deciding to be attentive to what I am eating (and drinking), I’ve become much more aware of the aromas, flavors, textures of food. More importantly, I’ve become much more connected to the experience and its affect on my body. Just as I know that there’s an invisible but very real line between enjoyment and abuse of wine, there’s a similar line that many people cross with food.

That is a simple but profound lesson that has allowed me to enjoy food more while eating less. I am no longer dazzled by large portion sizes or distracted by packaging, health claims or other attempts to lure me into eating marginal food (any more than the wine cellar viewed through the hole in the floor where they used to raise the casket could distract me into believing the wine was worth drinking!).  

Tomorrow I’ll share the steps for wine tasting and the corollaries in Mindful Eating.

Yesterday I promised you a quick and easy recipe for grilled vegetables for your Tuscan Salad so check it out. These are great this time of year - especially here in Phoenix, Arizona where nobody wants to cook inside!

Today I had leftover grilled veggies in a panini for lunch - just spread a little pesto and sprinkle some cheese for an amazing grown-up version of grilled cheese sandwiches. Tomorrow we’ll buy whatever veggies look fresh and beautiful for grilling and serve them as a side dish to our dinner guests.

In health, ENJOY! 

Michelle

Yesterday I promised you a quick and easy recipe for grilled vegetables for your Tuscan Salad so check it out. These are great this time of year - especially here in Phoenix, Arizona where nobody wants to cook inside!

Today I had leftover grilled veggies in a panini for lunch - just spread a little pesto and sprinkle some cheese for an amazing grown-up version of grilled cheese sandwiches. Tomorrow we’ll buy whatever veggies look fresh and beautiful for grilling and serve them as a side dish to our dinner guests.

In health, ENJOY! 

Michelle

Speaking of simple, we spent a lovely rainy day in the Hinterlands above Brisbane, Australia where we had a fabulous late lunch that has become a favorite at home now too.

Hungry and wet, we found a quaint Italian restaurant amid all the shops of trinkets, antiques, and art. Since it was only a few hours before dinner with my sister-in-law’s family, Owen and I decided to share a Tuscan salad. It was light yet satisfying and full of nutritious, delicious ingredients. In other words, perfect!

As foodies, my husband (who happens to be a chef, lucky me) and I have long urged people to keep simple ingredients on hand to throw together easy salads, pastas, stir frys, wraps, and other quick meals. When you know you can have a wonderful dinner within minutes by chopping a few veggies, opening a jar, tossing in some dressing or sauce, it’s a lot easier to drive right past the expensive, greasy, predictable fast food joint.

Try your own version of this salad by combining any of the following ingredients:

• Butter leaf lettuce
• Roasted red peppers
• Grilled eggplant (it looks like meat in the photo; I’ll post a link to an easy recipe for grilling vegetables tomorrow)
• White navy beans (just open a can and drain)
• Kalamata olives
• Toasted pine nuts - toss pine nuts in a dry pan over medium heat, watching carefully
• Balsamic vinaigrette

Eating healthy doesn’t have to be bland, tasteless, or complicated. Just keep key ingredients on hand and be creative! For other simple, healthy recipes, visit http://www.amihungry.com/nutrition.shtml

Michelle (along with Chef Owen May)

Speaking of simple, we spent a lovely rainy day in the Hinterlands above Brisbane, Australia where we had a fabulous late lunch that has become a favorite at home now too.

Hungry and wet, we found a quaint Italian restaurant amid all the shops of trinkets, antiques, and art. Since it was only a few hours before dinner with my sister-in-law’s family, Owen and I decided to share a Tuscan salad. It was light yet satisfying and full of nutritious, delicious ingredients. In other words, perfect!

As foodies, my husband (who happens to be a chef, lucky me) and I have long urged people to keep simple ingredients on hand to throw together easy salads, pastas, stir frys, wraps, and other quick meals. When you know you can have a wonderful dinner within minutes by chopping a few veggies, opening a jar, tossing in some dressing or sauce, it’s a lot easier to drive right past the expensive, greasy, predictable fast food joint.

Try your own version of this salad by combining any of the following ingredients:

• Butter leaf lettuce
• Roasted red peppers
• Grilled eggplant (it looks like meat in the photo; I’ll post a link to an easy recipe for grilling vegetables tomorrow)
• White navy beans (just open a can and drain)
• Kalamata olives
• Toasted pine nuts - toss pine nuts in a dry pan over medium heat, watching carefully
• Balsamic vinaigrette

Eating healthy doesn’t have to be bland, tasteless, or complicated. Just keep key ingredients on hand and be creative! For other simple, healthy recipes, visit http://www.amihungry.com/nutrition.shtml

Michelle (along with Chef Owen May)

While I was in meetings, my family was on their own. My son Tyler who is 17, tall and thin, told me they ate breakfast at the old fashioned Harvey House Diner in historic Union Station before visiting Science City. He ordered a cinnamon roll for $2.99 that turned out to be as big as a plate (“It made a Cinnabon look like an appetizer!”).

As a person who has maintained his instinctive ability to manage his weight with no effort whatsoever, he ate 3/4 of it and wasn’t hungry again until early afternoon. (To find out whether you are an Instinctive Eater, take this quiz.)

I don’t believe in being overly restrictive or shaming my kids into eating healthy but this did prompt a conversation about what would happen if we ignored our bodies’ nutrition needs for the next three weeks. They were more selective the next couple of mornings but he still says it was the best cinnamon roll he’s ever had!

Effortless Weight Management Tip: Your choices don’t need to be perfect every time to reach and maintain a healthy weight. In fact, people who eat instinctively can eat whatever they want so they’re able to balance eating for enjoyment with eating for nutrition. When they choose a less than healthy food, they don’t eat it all because they’ve “already blown it.” They don’t feel guilty which for most people just leads to more overeating. And they don’t use exercise to punish themselves when they overeat. Instead, they practice intuitive eating: They eat what they want, enjoy it without guilt, and use the fuel for their active lifestyle. When their fuel tank is low, they eat again.

While I was in meetings, my family was on their own. My son Tyler who is 17, tall and thin, told me they ate breakfast at the old fashioned Harvey House Diner in historic Union Station before visiting Science City. He ordered a cinnamon roll for $2.99 that turned out to be as big as a plate (“It made a Cinnabon look like an appetizer!”).

As a person who has maintained his instinctive ability to manage his weight with no effort whatsoever, he ate 3/4 of it and wasn’t hungry again until early afternoon. (To find out whether you are an Instinctive Eater, take this quiz.)

I don’t believe in being overly restrictive or shaming my kids into eating healthy but this did prompt a conversation about what would happen if we ignored our bodies’ nutrition needs for the next three weeks. They were more selective the next couple of mornings but he still says it was the best cinnamon roll he’s ever had!

Effortless Weight Management Tip: Your choices don’t need to be perfect every time to reach and maintain a healthy weight. In fact, people who eat instinctively can eat whatever they want so they’re able to balance eating for enjoyment with eating for nutrition. When they choose a less than healthy food, they don’t eat it all because they’ve “already blown it.” They don’t feel guilty which for most people just leads to more overeating. And they don’t use exercise to punish themselves when they overeat. Instead, they practice intuitive eating: They eat what they want, enjoy it without guilt, and use the fuel for their active lifestyle. When their fuel tank is low, they eat again.

Kansas City is legendary for their BBQ so we went to Jack Stack on our last night. This turned out to be a bit of a challenge because my almost 14-year daughter Elyse has been a vegetarian for almost two years. Known for prime meats, they didn’t have any vegetarian entrees so Elyse chose from appetizers and side dishes – mostly potatoes. I guess we wouldn’t have expected meals for carnivores at a vegetarian restaurant, would we?

Food Lovers’ Restaurant Tip: The lesson here is that no matter what your dietary preference is, you can make any menu item your main meal. Sometimes an appetizer or side salad is all you need. Most restaurants will also allow you to make side dish substitutions so you can create the meal you really want.

Once in awhile, even a wonderful dessert can make the perfect meal. I know it’s not the healthiest choice but face it, since your weight is determined by calories in versus calories out, having dessert for dinner when you really, really want it beats having dinner AND dessert! Just don’t make it a habit.

Kansas City is legendary for their BBQ so we went to Jack Stack on our last night. This turned out to be a bit of a challenge because my almost 14-year daughter Elyse has been a vegetarian for almost two years. Known for prime meats, they didn’t have any vegetarian entrees so Elyse chose from appetizers and side dishes – mostly potatoes. I guess we wouldn’t have expected meals for carnivores at a vegetarian restaurant, would we?

Food Lovers’ Restaurant Tip: The lesson here is that no matter what your dietary preference is, you can make any menu item your main meal. Sometimes an appetizer or side salad is all you need. Most restaurants will also allow you to make side dish substitutions so you can create the meal you really want.

Once in awhile, even a wonderful dessert can make the perfect meal. I know it’s not the healthiest choice but face it, since your weight is determined by calories in versus calories out, having dessert for dinner when you really, really want it beats having dinner AND dessert! Just don’t make it a habit.

My travels began with a three day meeting of the American Academy of Family Physicians Commission on the Health of the Public. Nice opportunity to consider my OWN health while discussing issues and initiatives important to the American people!

Since we had nearly three weeks of travel ahead, I decided to try to stick to my usual eating habits as much as possible when possible and save my “eating for fun” for when it mattered. I held my breath as I surveyed the breakfast offerings. All too often conference breakfasts consist of just Danish and coffee. That always struck me as odd since they need attendees to be alert and productive all the way until lunch. Luckily at this meeting there was a nice spread of other breakfast choices each day including eggs, fresh fruit, cereal and skim milk so that meal was easy.  

They did an equally good job with lunches – salad with chicken one day and pasta with a nice tomato-based sauce loaded with vegetables the other. Even the dessert was a light angel food cake with strawberries. However, it’s still easy to overeat at conference banquets unless you stay conscious. They serve warm rolls with butter while you’re waiting to be served. They spoon way too much dressing (if you don’t say “enough!”) on your salad topped with croutons, cheese and bacon. The servings are usually too large, especially the inexpensive fillers like pasta and rice. And the icing on the cake (literally) is some type of dessert (though I love it when it’s already on the table rather than surprising me with it when I am already full!).  

I don’t know about you but that’s way more than I usually have for lunch. So why would we suddenly throw our common sense out the window? Because meetings and conferences are loaded with triggers for overeating. You sit through long meetings so you may subconsciously feel like you’ve “earned” it. Then suddenly there’s all this free food just sitting in front of you. When you become distracted by socializing or networking during the meal, you lose track of how much you’ve eaten.

Meeting Tip: The key to handling the abundant food at meetings and conferences is to remain selective and mindful. Don’t abdicate the responsibility for how you’ll feel all day to the meeting planner or hotel staff who selected the menu. Choose the items and the portions that nourish you rather than mindlessly eating whatever is offered. That doesn’t mean “Don’t eat the roll and butter.” It means decide consciously. If you eat the roll, all the pasta they serve you, AND all of the dessert, how will you feel in an hour? Probably uncomfortable, drowsy, and foggy. But don’t worry; you’ll probably wake up in time for the afternoon cookie break!

For more, read my article “Three Questions to Make the Perfect Food Choice Everytime.”

My travels began with a three day meeting of the American Academy of Family Physicians Commission on the Health of the Public. Nice opportunity to consider my OWN health while discussing issues and initiatives important to the American people!

Since we had nearly three weeks of travel ahead, I decided to try to stick to my usual eating habits as much as possible when possible and save my “eating for fun” for when it mattered. I held my breath as I surveyed the breakfast offerings. All too often conference breakfasts consist of just Danish and coffee. That always struck me as odd since they need attendees to be alert and productive all the way until lunch. Luckily at this meeting there was a nice spread of other breakfast choices each day including eggs, fresh fruit, cereal and skim milk so that meal was easy.  

They did an equally good job with lunches – salad with chicken one day and pasta with a nice tomato-based sauce loaded with vegetables the other. Even the dessert was a light angel food cake with strawberries. However, it’s still easy to overeat at conference banquets unless you stay conscious. They serve warm rolls with butter while you’re waiting to be served. They spoon way too much dressing (if you don’t say “enough!”) on your salad topped with croutons, cheese and bacon. The servings are usually too large, especially the inexpensive fillers like pasta and rice. And the icing on the cake (literally) is some type of dessert (though I love it when it’s already on the table rather than surprising me with it when I am already full!).  

I don’t know about you but that’s way more than I usually have for lunch. So why would we suddenly throw our common sense out the window? Because meetings and conferences are loaded with triggers for overeating. You sit through long meetings so you may subconsciously feel like you’ve “earned” it. Then suddenly there’s all this free food just sitting in front of you. When you become distracted by socializing or networking during the meal, you lose track of how much you’ve eaten.

Meeting Tip: The key to handling the abundant food at meetings and conferences is to remain selective and mindful. Don’t abdicate the responsibility for how you’ll feel all day to the meeting planner or hotel staff who selected the menu. Choose the items and the portions that nourish you rather than mindlessly eating whatever is offered. That doesn’t mean “Don’t eat the roll and butter.” It means decide consciously. If you eat the roll, all the pasta they serve you, AND all of the dessert, how will you feel in an hour? Probably uncomfortable, drowsy, and foggy. But don’t worry; you’ll probably wake up in time for the afternoon cookie break!

For more, read my article “Three Questions to Make the Perfect Food Choice Everytime.”

During our recent trip to Kansas City, I ate two meals a day during my meetings then ventured out in the evenings with my husband and two teenagers for great Kansas City fare. Even at home we try to eat dinner together most nights of the week so it’s a real treat when we don’t have to do the cooking!

I think our favorite family meal was at Lydia’s Kansas City (Lydia also has Italian cookbooks and a cooking show on PBS ). We all ordered the homemade pasta trio they make fresh in the basement kitchen. Chefs moved around the dining room refilling any (or all) of the pastas from large, hot skillets. 

The four of us had a great time playing “Name the Secret Ingredient,” a game we made up on the spot. By tasting each dish mindfully, we identified capers, butternut squash, nutmeg, lemon, and other subtle but delicious flavors. The chefs seemed concerned though. I guess they thought we didn’t like the food because we turned down refills on all but a little more of each of our favorites. I suppose they’re used to people eating until they can’t eat another bite.

Restaurant Tip: The key to feeling satisfied is to value quality over quantity. Slowly and mindfully savor small portions of rich, flavorful foods. Even free refills are no bargain if you feel stuffed and miserable when you’re finished eating.

P.S. We created our version of the butternut squash ravioli with walnuts this week (see photo of our version below).

During our recent trip to Kansas City, I ate two meals a day during my meetings then ventured out in the evenings with my husband and two teenagers for great Kansas City fare. Even at home we try to eat dinner together most nights of the week so it’s a real treat when we don’t have to do the cooking!

I think our favorite family meal was at Lydia’s Kansas City (Lydia also has Italian cookbooks and a cooking show on PBS ). We all ordered the homemade pasta trio they make fresh in the basement kitchen. Chefs moved around the dining room refilling any (or all) of the pastas from large, hot skillets. 

The four of us had a great time playing “Name the Secret Ingredient,” a game we made up on the spot. By tasting each dish mindfully, we identified capers, butternut squash, nutmeg, lemon, and other subtle but delicious flavors. The chefs seemed concerned though. I guess they thought we didn’t like the food because we turned down refills on all but a little more of each of our favorites. I suppose they’re used to people eating until they can’t eat another bite.

Restaurant Tip: The key to feeling satisfied is to value quality over quantity. Slowly and mindfully savor small portions of rich, flavorful foods. Even free refills are no bargain if you feel stuffed and miserable when you’re finished eating.

P.S. We created our version of the butternut squash ravioli with walnuts this week (see photo of our version below).

So you may be thinking, OK, I guess carbs aren’t that complicated. But what should I eat?

Well, first, forget the “should.” And while you’re at it, drop the words “good” and “bad” from your vocabulary too. ALL foods fit when you use balance, variety, and moderation to guide you. So how does this apply to carbs?

Variety: Numerous studies have shown that a diet high in carbohydrates like fruits, vegetables, whole grains, and fiber provide significant health benefits, including reduced risk of cardiovascular disease and cancer. Since carbohydrate-containing foods vary in their nutrient and fiber content, eating a variety will maximize the likelihood that you will meet your body’s needs.

Balance: An important skill is to balance eating for nutrition with eating for enjoyment. So what about sugar? Some refer to it as “empty calories” because it provides glucose without other nutrients like vitamins, minerals, or fiber. However, since it is a source of calories that can be used for energy and provides pleasure for those who enjoy it, it is not really “empty,” is it? Using an “all foods fit” model, sugar in moderation is just part of a balanced diet.

Moderation: Many people now recognize that they have been eating more carbs—particularly refined or processed carbohydrates and sugar—than their body needs. Practicing moderation by becoming more mindful of your portion sizes and the number of servings just makes sense. How carbohydrates are prepared and what they are served with also has an impact on their calories and nutritional value. Again, moderation is the key.

Carbohydrates don’t deserve the bad reputation they’ve gotten over the last decade. When you understand simple nutrition principles and use variety, balance, and moderation to guide your choices, you can build a healthier lifestyle without depriving yourself of the carbs you need and love.

For more help learning to manage your weight without a bunch of rules, take our mini e-course (It’s free): http://www.amihungry.com/mini-e-course-intro.shtml.

So you may be thinking, OK, I guess carbs aren’t that complicated. But what should I eat?

Well, first, forget the “should.” And while you’re at it, drop the words “good” and “bad” from your vocabulary too. ALL foods fit when you use balance, variety, and moderation to guide you. So how does this apply to carbs?

Variety: Numerous studies have shown that a diet high in carbohydrates like fruits, vegetables, whole grains, and fiber provide significant health benefits, including reduced risk of cardiovascular disease and cancer. Since carbohydrate-containing foods vary in their nutrient and fiber content, eating a variety will maximize the likelihood that you will meet your body’s needs.

Balance: An important skill is to balance eating for nutrition with eating for enjoyment. So what about sugar? Some refer to it as “empty calories” because it provides glucose without other nutrients like vitamins, minerals, or fiber. However, since it is a source of calories that can be used for energy and provides pleasure for those who enjoy it, it is not really “empty,” is it? Using an “all foods fit” model, sugar in moderation is just part of a balanced diet.

Moderation: Many people now recognize that they have been eating more carbs—particularly refined or processed carbohydrates and sugar—than their body needs. Practicing moderation by becoming more mindful of your portion sizes and the number of servings just makes sense. How carbohydrates are prepared and what they are served with also has an impact on their calories and nutritional value. Again, moderation is the key.

Carbohydrates don’t deserve the bad reputation they’ve gotten over the last decade. When you understand simple nutrition principles and use variety, balance, and moderation to guide your choices, you can build a healthier lifestyle without depriving yourself of the carbs you need and love.

For more help learning to manage your weight without a bunch of rules, take our mini e-course (It’s free): http://www.amihungry.com/mini-e-course-intro.shtml.

Every living cell in your body requires fuel for existence. Carbohydrates play a significant role in meeting those needs by providing necessary energy. In addition, many carbohydrate-containing foods also provide fiber, important vitamins, minerals, and phyto-chemicals that have been shown to improve health. Since carbohydrates are found in a wide selection of foods, including bread, pasta and other grain products, fruits, vegetables, dairy products, and sugar, they are great for adding variety and flavor to your diet. A diet that severely limits carbohydrates is potentially harmful and pretty boring, making a strict low-carbohydrate diet an unsustainable method of weight loss for most people.

The bottom line is that weight gain occurs when more calories are eaten than burned. It doesn’t matter if the extra calories come from carbohydrates, protein, or fat. In addition to an active lifestyle, the real key to weight management is to take an “all foods fit” approach using variety, balance, and moderation to guide you.

You may also be interested in taking a complimentary mini e-course about weight management without fad dieting: http://www.amihungry.com/mini-e-course-intro.shtml.

Every living cell in your body requires fuel for existence. Carbohydrates play a significant role in meeting those needs by providing necessary energy. In addition, many carbohydrate-containing foods also provide fiber, important vitamins, minerals, and phyto-chemicals that have been shown to improve health. Since carbohydrates are found in a wide selection of foods, including bread, pasta and other grain products, fruits, vegetables, dairy products, and sugar, they are great for adding variety and flavor to your diet. A diet that severely limits carbohydrates is potentially harmful and pretty boring, making a strict low-carbohydrate diet an unsustainable method of weight loss for most people.

The bottom line is that weight gain occurs when more calories are eaten than burned. It doesn’t matter if the extra calories come from carbohydrates, protein, or fat. In addition to an active lifestyle, the real key to weight management is to take an “all foods fit” approach using variety, balance, and moderation to guide you.

You may also be interested in taking a complimentary mini e-course about weight management without fad dieting: http://www.amihungry.com/mini-e-course-intro.shtml.