This is our third issue. In this issue we will be featuring the following articles Why Are You Overweight And What Can You Do About It? and Fitness and Wellness Principles: Part 1- Weight Loss!

We have also include a great recipe for SPICY CHICKEN CACCIATORE

By Michael Spira

One of the major obstacles to successful weight control is lack of understanding. In plain terms, ignorance may be bliss but it certainly does not lead to shedding of excess pounds.

Glandular Problems

For example, many overweight people claim that their problem is due to their "glands". They believe that they have some kind of metabolic disease that causes them to pile on the weight. In fact, only occasionally is this so. In a very small proportion of overweight people a simple blood test, arranged by a GP, may show that the thyroid gland is underactive. In such a case thyroid hormone replacements may help the weight problem. But I must stress that thyroid problems are rarely the cause of excess weight.

Diabetes and Excess Weight

A much more common link between excess weight and metabolic disease is Diabetes. Middle-aged and elderly people who are overweight are far more likely to develop type 2, that is non-insulin dependent, diabetes. Often, merely shedding the excess weight leads to good control of the disease. Diabetes is a serious condition, which significantly increases the risk of coronary heart disease and stroke.

Excess weight and obesity are major health problems. In the UK, one in three adults are overweight, and one in six adults are obese - which means they carry surplus body weight of 20% or more.

But Why Are You Overweight?

One of the most common remarks I hear from overweight clients is: "But doctor, I hardly eat anything at all. My weight has nothing to do with the food I eat." Ridiculous as such a comment may sound, there is a grain of truth in it. Since the end of World War Two, the amount of food we eat has actually lessened, whilst at the same time our average body weight has risen. Whilst this may seem a puzzle, there is a very simple explanation.

During the past few decades we have watched more and more television, we spend more time in front of computers, we use cars where before we used our feet or bicycles, and we use lifts and escalators instead of stairs. We have become less active. So, although we consume less calories now than a few years ago, we also burn up far fewer calories than before.

What we weigh depends on a simple balance: the calories we consume against the calories we burn. Or, put more simply, food versus exercise. Yes, we may not seem to eat very much, but if we are couch potatoes we still end up piling on the weight.

This is one example of poor public knowledge about excess weight. Another has to do with the best way to shed those excess pounds. Ask most people and they will tell you: "Diet". Again, there is some truth in the answer, but it is far from complete.

And What Can You Do About It?

For a start, most people's idea of "diet" is to go on some kind of masochistic hunger-driven eating plan, which forbids all of their favorite foods. Yes, as long as you stick to such a program you will probably lose weight, but at what cost? Anyone who has followed such a regime knows that it is possible to stick to it for long, and when the diet is eventually abandoned all those pounds come tumbling back on even faster than they went away.

With experience, and with professional guidance, some people eventually learn that the only way to diet sensibly is to follow a healthy, balanced diet with lots of fresh fruit and vegetables, not much fat, and moderation in all things.

This approach, providing it is combined with regular moderate exercise -- such as walking for 30 minutes 4 days a week and weightlifting 3 days a week -- does in fact, yield results.

Note the important features: a healthy balanced diet and exercise. Without exercise it is virtually impossible to lose weight and, even more importantly, to maintain a healthy weight. Which brings us on to another area of ignorance. Maintaining weight is the name of the game. Almost anyone can lose weight. The trick is to keep it off.

The tendency to be overweight is a lifelong condition. Like diabetes or high blood pressure, you don't "cure" it - you aim only to "control" it. Unless you continue to work at it, excess weight has an unpleasant habit of coming back. But the process really does not have to be unpleasant. Good healthy food in moderation and reasonable exercise help to shape a fitter and more energetic body, which makes for a more enjoyable lifestyle.

Don't Believe the Hype

Finally, one more common piece of ignorance. Many like to believe that you can "cure" excess weight and obesity with pills. Sadly, no magic bullet is yet available, nor is it likely to be for many years to come. The answer for the foreseeable future will remain the same: eat less, exercise more. Don't allow yourself to believe the common points of ignorance to do with obesity. Instead, arm yourself with knowledge. If you need extra help, see your doctor, practice nurse or local slimming club.

Losing weight is simple, which is not to say that it is necessarily easy. But don't make it even more difficult by believing that which is not true.

Nutrient Fundamentals

There are six essential nutrients that support our body's energy needs and support the growth and repair of tissues: Carbohydrates, Proteins, Fats, Vitamins, Minerals, Water. (Clark)

Failing to meet the basic nutritional requirements will ultimately have a profound impact on ones physical and mental capabilities. Inadequate nutrition also increases our risk for a variety of illnesses. All living organisms need quality nutrition to grow and function properly (Beers, et al).

Carbohydrates are the body's primary source of energy. There are two main types of carbohydrates: Simple Sugars (Fruits, Juice, Sucrose, etc) and Complex Carbohydrates (yams, potatoes, bread, and pasta). Carbohydrates contain four calories per gram and should account for approximately 60% of your daily calories (Clark).

Protein is used by the body to promote the growth and repair of tissues. Low fat protein sources include grilled chicken, broiled white fish, egg whites, roasted turkey breast, and beans. Protein also has four calories per gram and should account for approximately 15% of your daily calories (Clark).

Fats are a necessary part of a healthy diet. Fats are responsible for energy production (especially long term energy), transportation of fat-soluble vitamins, insulation, and protection of the organs. Fats have nine calories per gram and it is recommended that 20 - 30% of your daily calories come from fats (Clark), (Beers, et al)

It is desirable to minimize fats that are high in cholesterol, such as whole eggs, bacon, and whole milk products. In addition, hydrogenated oils (Trans Fatty Acids) should be avoided (Klein). Trans Fatty Acids are found in many commercial peanut butters, baked goods, and margarine spreads.

Water does not contain any calories, but is possibly the most important nutrient in our diet. The body is composed of approximately 60% water (Baechle). A person can only survive for a short time without water. Water keeps us hydrated, cools the body, transports nutrients, and eliminates toxins (Beers, et al), (Yoke et al.). We get our supply of water from both liquids and many of the foods that we eat (primarily fruits and vegetables). The body does not store water; therefore, it needs to be replaced daily. It is recommended that a sedentary adult living in an average climate consume about 64 ounces of water each day. Obviously, if you are active and/or live in a warm climate, you will need to consume more. urthermore, it is recommended that individuals participating in vigorous, long term exercise, such as marathon training, consume about 500ml of fluids every thirty minutes during their exercise period (Baechle).

Better Choices

In my book, the ideal first step toward making better choices would start with the following five dietary adjustments:

1. Avoid Fast Food.
2. Do Not Eat Vending Machine Food (Candy, Chips & Sodas).
3. Grill, Bake or Broil instead of frying.
4. Drink calorie free drinks instead of sodas and juices.
5. Avoid alcohol beverages.

If you can exercise these five points, you will be well on your way to making outstanding food choices. Instead of getting in to a great deal of technical information about food choices, I think it is more useful to focus on the basics. For example, here is the nutritional breakdown for a popular, large sized, fast food burger:

• 1060 Calorie
• 69 Grams of Fat
• 1540 mg. Sodium
• 27 Grams of Saturated Fat

Above statistics:(Johnson et al.)

1060 Calories is almost a whole days calories for many people! In addition, 1540 mg of sodium is approximately 65% of your daily sodium intake (Yoke et al.). Needless to say, it would be much better to make a chicken or turkey sandwich from fresh ingredients at home and pack it with you to work. That way, you can control how it is prepared and what type of condiments, salt, or oils that are added.

Sugar is the most over consumed nutrient in the American diet. Although the body does require small amounts of simple sugar for "quick" energy, it has developed a deserved reputation as one of the "bad for you" foods. This is due to the massive consumption of sodas, candies, desserts, and juice drinks, the average American gets far more sugar than they need (Klein). In fact, many people could reach their ideal weight simply by decreasing the amount of sodas that they consume. The average 20oz soda has a whopping 304 calories, in addition to varying amounts of caffeine (Johnson et al.).

Serving Size

Ones ability to successfully modify their past eating habits is the single greatest predictor of success in a weight loss/weight management program (Kosich). Among the most important changes that can be made is the proper control of your portion sizes. Since the 1950's the typical fast food meal has more than doubled in calories (Johnson et al.). This is mainly due to the larger portion sizes that are being served today. Unfortunately, this has led people to adopt the restaurant's examples of serving size at their dinner table at home. This combination is more than likely the most significant factor in the "obesity epidemic" that we are experiencing in our country. I find it humorous to see so many people in the media questioning the source of obesity, as though it is such a mystery. I don't think that it is difficult to see the pattern that has developed in our society. People have become progressively less active over the past 100 years, while continuing to increase the average daily calorie intake. That is definitely a formula for becoming overweight.

Below is a simple guideline for serving sizes:

Breads & Grains: 1 slice of bread, ½ bagel(about the size of a hockey puck), ½ cup of rice(about the size of a cupcake), ½ cup pasta

Fruits and Vegetables: ½ cup (about the size of a light bulb)

Meat, Poultry: 3 ounces (about the size of a deck of cards)

Dairy:1 oz. of cheese (about the size of 4 dice)

Fats,Oils, Sweets: Use Sparingly (One serving is about the size of the tip of your thumb)

NHLBI 2006 (Food Serving Size Card)

Another source of confusion regarding serving size is our current food labeling system. Food labels can be confusing and misleading. But, it is in your best interest to make sure that you understand how much is in a serving of the foods that you buy. Many products, especially snack foods, come in packages that appear to be a single serving. However, when you analyze the label, you may be surprised to find that some small bags of chips contain up to three servings. So make sure to read labels. Food labels contain so much information. How do we know what they really mean? Below are some common label terms. Keep in mind that all values given are "per serving".

Calorie Free: fewer than 5 calories

Low Calorie: 40 or fewer calories

Fat Free: less than ½ gram of fat/serving

Low Fat: 3 grams or less

Reduced Fat: at least 25% less fat than the regular item

Sodium Free: fewer than 5 mg of sodium

Low Sodium: fewer than 140 mg of sodium

High Fiber: 5 or more grams of fiber NHLBI (Read the Food Label), (Klein)

Remember, safe and effective weight loss amounts to about ½ - 2 pounds per week for most individuals. If you are losing more than that, chances are you are also losing a significant amount of water and muscle as well (Kosich).

Using a scale as your primary measure of success can be very deceiving. This is especially true if you are including resistance exercise in your program, which will cause a gain in lean muscular weight. Exercise and Strength training will more than likely influence the number that you see on your scale. Perhaps the best measure of your success is the way you look in the mirror, or the way that your cloths fit (Kosich). As a rule of thumb, you should weigh on the scale no more than once per week. Your scale can't tell muscle mass from fat free mass and BMI charts are not very useful at determining changes in body composition. So, keep in mind that "inches lost" will usually exceed "pounds lost" (Kosich).

When you do check your weight every 1 -2 weeks make sure to weigh on the same scale, with the same amount of clothing, and at the same time of day. This will ensure a more accurate comparison. It may also be useful to keep a journal that contains more detailed information, such as how you feel, how your clothes are fitting, physical activity, and how you look. As mentioned earlier, your ability to modify your past habits will be the greatest predictor of your potential for success in a weight loss program. Planning menus, shopping lists, and keeping a written record of your food intake are a few of the most valuable behavior changes that you can learn. Research has shown that people who keep written records of their diets are much more likely to continue to manage their diets successfully (Kosich). Always remain mindful that the formula for weight loss is simple: All calories consumed in excess of the body's daily needs are stored as fat. Weight Loss is all about consistently creating a modest calorie deficit, where you burn more calories than you consume (Clark). The ultimate goal is FAT LOSS, not just weight loss. So take the steady, methodical approach instead of the diet fads and schemes and you will reap lifelong benefits.

Always consult your doctor before beginning any exercise or diet program. The information presented here is in no way intended to substitute for medical advice.

Doug Galligan is a Personal Trainer and Health Club Manager with over 20 years of experience in the fitness industry. You can visit his site at: http://www.Retroworkouts.com E-Mail:Retroworkouts@Insightbb.com

References - Wellness part I

Dunn, Halbert. High Level Wellness. 3rd ed. : R. W. Beatty, Ltd, 1967. (Dunn)

Clark, Nancy. Sports Nutrition Guidebook. 2nd ed. Brookline: Human Kinetics, 1997. (Clark)

Yoke, Mary, and Laura Gladwin. A Guide to Personal Fitness Training. 3rd ed. Sherman Oaks: AFAA, 2003. (Yoke et al.)

Klein, Keith,. Weight Control For A Young America. 1st ed. Wilsonville: Book Partners, 1999. (Klein)

"Wellness (alternative medicine)." Wikipedia, The Free Encyclopedia. Internet Resource 2006. Wellness (alternative medicine))

Townes, Dwight. "Wellness: The Emerging Concept and Its Components." Individual Psychology: The Journal of Adlerian Theory 40.4 (1988): . (Townes)

Kosich, Daniel. Get Real: A Personal Guide to Real Life Weight Management. 1st ed. San Diego: IDEA, 1997. (Kosich)

Sol, Neil, and Laura Gladwin. An Emerging Profession: The Fitness Practitioner. Sherman Oaks: AFAA, 1996. (Sol et al.)

Baechle, Thomas, ed. Essentials of Strength Training and Conditioning. 1st ed. Champaign: Human Kinetics, 1994. (Baechle)

Beers, MD, Mark, and Thomas Jones, MD, ed. Merk Manual of Health and Aging. Whitehouse Station: Merk and Co, Inc., 2004. (Beers, et al)

Johnson, Sharon, and Ruth Litchfield. "Soft Drink Portions Make a Difference." Iowa State University Extension May 2004. Dec 2005 . (Johnson et al.)

"Food Serving Size Card.", "Read The Food Label" 2006. National Heart, Lung, and Blood Institute 2006. 29 Jan. 2006.

About the Author

Doug Galligan is a Personal Trainer and Health Club Manager with over 20 years of experience in the fitness industry. You can visit his sites at: www.Retroworkouts.com and www.Trainerforce.com/Retroworkouts.com

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Directions:
Season chicken with salt and pepper. Spray a large skillet with pan spray and brown chicken over medium heat, 3 minutes on each side. Transfer chicken to a plate and set aside. Add remaining ingredients to skillet and simmer for 10 minutes. Return chicken and juices to skillet, spoon sauce over chicken. Cover and simmer for an additional 7 minutes or until chicken is tender and cooked through.

Nutritional Analysis Per Serving:
Calories: 242
Protein: 30 grams
Carbohydrates: 24 grams
Fat: 3.5 grams