Saturday, February 24, 2018 5:37

Cutting Fat Forever

Posted by on Thursday, January 7, 2010, 13:16
This news item was posted in Weight Loss & hCG category and has 0 Comments so far.

Well, you’ve made it this far, so I know you know what you need to know to cut the fat in your diet for now. Why not forever? Because forever is a long time. And in order for you to voluntarily eat the low fat way for the rest of your life, a few things need to happen .

You need to not only believe that a low fat diet will improve your overall health and reduce your risk of heart disease and cancer, but you have to really want this for yourself. Unfortunately for many people, something drastic (like a death in the family or an extremely high serum cholesterol test result) has to scare them into realizing it can happen to them.

Time and time again I’ve seen a thankfully nonfatal heart attack transform a patient into someone filled with conviction and discipline.

Secondly, it has to be easy. I’ve said it before, and I’ll say it one more time: Few people are willing (or able for that matter) to give up their busy, on the go lifestyle. So for the new low fat way of eating to last beyond a month of mere good intentions, it has to fit into your present way of life.

And as luck would have it, you have just been shown how the low fat eating guidelines can be easily incorporated into every eating experience, from fast food to quick meals at home, simply by making smarter choices. You don’t necessarily need to change where or how you eat, just change what you eat.

Of course, in order for anything to last forever (including low fat eating), you have to love it. You have to actually enjoy eating food lower in fat. No one is going to voluntarily sentence themselves to a life of bland, boring food. But now you know that low-fat eating can include most of America’s favorite foods, such as pizza, lasagna, and tacos.

Once you’ve had some practice, ordinary fatty food may even seem very unappealing to you. To me, there is nothing appetizing about finding oil floating around in the bottom of a pasta salad or watching mayonnaise turn yellow on a summer picnic, or being able to see all the white fat globules, clear as day, in fatty sausage or a slice of salami.

I don’t even like the feeling of immobilizing “fullness” that unavoidably arrives after a cream laden French or Italian dinner. Maybe someday soon you’ll feel the same.

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