Tag Archives: food

The Net Carb Solution to Weight Loss

Most Diets require that you actually count calories, restrict carbohydrates and/or fats during that period. Net Carbs, which represent the total carbohydrate content of the foods minus the fiber content reflect the grams of carbohydrate that significantly impact your blood sugar level.

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These are the only carbs you need to count, the only carbs that are important. Foods that are low in Net Carbs such as a variety of vegetables and fruits do not have a significant impact on your blood sugar and are less likely to interfere with weight loss.

As you continue with your weight loss program you can adjust the amount of carbohydrates, in the form of Net Carbs that you are able to tolerate while continuing to lose weight, keep your appetite under control and maintain a healthy level of energy.

With the Net Carb weight loss program it is important to eat at least 40 to 60 grams of protein and another 20 grams of carbohydrates without restricting fats. Up to five meals (3 meals and 2 snacks) can be eaten throughout the day.

It is also of utmost importance to stay well hydrated – 8 glasses of water a day and to eliminate added sugars. To kick start your weight loss and the fat burning process the elimination of most carbohydrates – including fruits – is necessary for the first few days.

Most fish, poultry and meats do not contain any carbs and by adding vegetables such as lettuce, cucumbers, celery, broccoli, cauliflower, asparagus, cabbage and Brussel sprouts you can enjoy fabulous meals without feeling hungry or deprived.

Another option is our Net Carb weight loss program which includes more than 60 varieties of protein based meals and snacks.

Ayurvedic Nutrition

Colorful healthy meal on white plate

In the ancient medical system of India we find use of the oldest and most time-tested approaches to nutrition. Its science of food and diet is an integral part of philosophy of man, of his consciousness and of his relationship to the universe. The result is an approach to diet that is unsurpassed both in its profundity and sophistication as well as in its practicality and simplicity. Here the selection and preparation of food is seen as inseparable from the treatment of disease and the cultivation of vibrant health.

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Through its long history, it would appear that Ayurveda witnessed the rise and fall of many schools of therapy ranging from herbal medicine to physical therapy and massage, surgery, psychiatry, the use of medication, mantra and many other treatment modalities. Each of these were integrated into physicians practice, and the conceptual scheme expanded to accommodate them. As a result the school of Ayurveda has a breadth and a depth that could be unparalleled in the history of medical science.

This also made it possible for the Ayurvedic physician to develop, over thousands of years, an extremely complex and complete science of herbology and pharmacology. The science of nutrition is vast and comprehensive and is not separated from pharmacology and no distinction is made between foods and drugs, herbal and mineral substances.

The world of nature and the predominance of wild fruits, vegetables, herbs and game provided the Ayurvedic physicians with a rich store of foods having a wide variety of very specific effects. Our western analytical science of nutrition may have attained greater precision at the expense of a decline and loss of appreciation of the richness and versatility  of natural resources, both in the world of foods and in the world of human physiology.