How Does Potato Juice Help In Weight Loss?

When fat loss is in question, potato is generally treated as ‘the fruit of your forbidden tree’. But the truth is the fact that potato will also be useful for spurring weight loss. Are you aware the relationship that potato juice has with fat loss? If you're nevertheless not conscious, Read more to know how you can reduce pounds using the juice of the widespread and readily available vegetable in the kitchen area basket.

Hunger Level Scale – Is It Hunger or Habit?

It is important that you learn to distinguish between physical hunger and the psychological inclination to eat. Physical hunger is generally accompanied by symptoms such as abdominal pain or discomfort, dizziness, light headedness, headaches or a feeling of emptiness in your stomach. Your body needs nutrition every 3-4 hours, hence some of these symptoms should occur 3-4 hours after your last meal. Physical hunger is a useful and appropriate eating cue.

Psychological inclination to eat is when you are influenced to eat or drink in the absence of physical hunger. It can stem from cues such as social situations, your surrounding environment or from within you. An example of psychological inclination to eat is craving chocolate because you were given a box and you know that it is in the pantry. Your body does not actually need the specific nutrients in chocolate – it cannot tell you what type of nutrition it needs; it can only exhibit general physical symptoms when it needs nutrients. This craving is purely psychological.

It is important that you learn to distinguish between physical hunger and the psychological inclination to eat. The following scale can help you determine your level of physiological hunger, start and stop eating at an appropriate time and differentiate between physiological hunger and psychological inclination to eat:

Using the Scale
The best way to use the scale is to follow three steps:

1. Before eating, rate your level of hunger using the scale
2. Five minutes after you have started eating, rate your level of hunger again
3. Rate your hunger when you have finished eating.

Try using this scale the next time you eat a meal. People who are successful at weight loss generally wait until they are at a rating of 2 or 3 before they eat, and then they only eat to a rating of 6.

GI Find It Hard to Concentrate Lately

The glycemic index (GI) is a ranking given to a carbohydrate food on a scale of 0 to 100 to represent how quickly it is broken down to its simplest form, sugar, and absorbed into your blood stream.

The longer it takes for the body to break down the carbohydrate, the slower the sugar is released into the blood stream, and the longer your energy levels can be sustained.

Foods that are high GI are those which are rapidly digested and absorbed into the blood stream and result in marked fluctuations in blood sugar levels. Low GI foods, by virtue of their slow digestion and absorption, produce gradual rises in blood sugar and insulin levels, and have proven benefits for health.

Low GI diets have been shown to improve both glucose and lipid levels in people with diabetes (type 1 and type 2). They also have benefits for weight control because they help control appetite and delay hunger.

The glycemic effect of foods depends on a number of factors:

• The type of starch, physical entrapment of the starch molecules within the food
• Fat and protein content of the food and organic acids or their salts in the meal.
• Presence of fat or soluble dietary fibre can slow the gastric emptying rate, thus lowering the GI.

Large amounts of fat in foods tends to slow the rate of stomach emptying and therefore the rate at which foods are digested. The GI value of potato chips or french fries for example is lower than that of baked potatoes, yet the saturated fat in these foods will contribute to a much increased risk of heart disease. So it is therefore important to look at the type of fat in foods as well as GI values.

The glycemic index is important for weight maintenance due to the impact is has on your hunger levels through blood sugar control. As low GI foods maintain low blood sugar levels, you can easily control your hunger levels.

Low GI carbohydrate foods are often more nutritious as they can be higher in fibre, vitamins and minerals.

How to Shop for Healthy Snacks

A recent study on Australian children has found that children and adolescents consume more energy from low nutrient, calorie-dense foods than any other age-group, with the average child receiving 3 unhealthy snacks in their lunch box each day.

Nutrition experts recommend that parents should pack just one packaged snack each day in their lunch box. It is also recommended that this snack is either a wholegrain snack (such as a muesli bar) or dairy-based (such as yoghurt) or a fruit based snack.

Tips for best packed snacks:

• Energy: Choose a snack with 600kJ or less
• Sugar: Some sugars occur naturally in foods such as milk or fruit. To check for any ‘added’ sugar, check the ingredients list. If sugar is one of the first two ingredients listed, it is likely to be high in sugar
• Fat: It is more important to look for the TYPE of fat. Look for snacks that have less than 2g of saturated fat per serve
• Sodium (Salt): Check the nutrition label for less than 100mg of salt per serve.

Healthy Snack Ideas (Meets at least 3 of the above criteria)

The following snacks are available at most supermarkets and are suitable for children and adults.

Wholegrain snacks

• Carman’s muesli bar ‘bites’ or ‘rounds’ (346kJ)
• Uncle Tobys muesli bars (average 560kJ)
• Ski D’lite apple and pear bars (363kJ)
• Nestle milo cereal bar (334kJ)
• Real McCoy air popped corn (439kJ)
• A row of rice crackers (415kJ)
• Small tin of baked beans – no added salt (460kJ)
• Wholegrain crackers or vegetable sticks with salsa, hummus, low fat tzatziki or natural yoghurt

Dairy based snacks

• 100g tub of Vaalia (French Vanilla 425kJ) or Ski D’lite yoghurt (Vanilla crème 379kJ)
• Pauls The Wiggles Yoghurt with Real Fruit Strawberry (369kJ)
• Yoplait Go-Gurt Yoghurt Tubes Strawberry (307kJ)
• Aunty Betty’s creamed rice (417kJ)
• Reduced fat cheese sticks or cubes

Fruit based snacks

• Whole fresh fruit (250-350kJ)
• Coles Farmland or Goulburn Valley or Sweet Valley Two Fruits in Juice (330kJ)
• Golden Circle or SPC Fruit Salad (335kJ)
• Golden circle Splurtz Apple and Strawberry Fruit Puree (283kJ)
• SPC fruit snacks two fruits in strawberry jelly (376kJ)

School's Back! Lunch Box Ideas

Children need to eat a variety of foods everyday to stay healthy and help them concentrate and learn at school. However, packing a lunch box and trying to keep it delicious, healthy and interesting can be quite a task for many of us - but it doesn’t have to be if you follow a few simple steps:

A lunch box should always include:

• Fruit (fresh is best, but tinned and dried are also suitable)
• Vegetables or salad ingredients
• A meat or protein food such as lean meat, hardboiled egg, fish or nuts
• Dairy foods such as a cheese slice or stick, milk or yoghurt
• Starchy food such as high fibre bread rolls, pita or flat bread, fruit bread or grain crackers
• Water (frozen water can be used as a freezer brick to keep foods cold)

Suggestions for lunch box meals and snacks include:

• Cold pasta spirals mixed with salad vegetables and lean meat e.g. ham, pastrami 
• Rice with vegetables mixed in it with lean meat e.g. ham, pastrami
• Mini pizza with cheese and pineapple
• Avocado and lemon with salad on a wholemeal wrap
• Bagel with vegemite and low fat cheese
• Corn or rice cakes with peanut butter
• Grainy crackers with slices of cheese
• Plain popcorn as a snack
• Yoghurt, low fat milk or low fat custard (freeze overnight to ensure it stays cool)
• Small packets of dried fruit and nuts as snacks
• Include extra celery and carrot sticks
• Fruit

Foods should be simple and easy to prepare, ready to eat and appetising after several hours in the lunch box. Keeping food stored in an insulated lunch box or one with a freezer pack will keep food fresher for longer - particularly important for those hot summer days.

As well as keeping lunch simple, try to encourage children to help choose and prepare their own lunch. Praise children when they choose healthy foods for their lunch box. They may even want to have a Masterchef lunch box competition between siblings for some fun and variety.

Most importantly - don’t forget your own lunch! Set a good example as children learn from their parents more than you may think therefore prepare your lunch and snacks while the children are doing theirs. Make it a healthy family approach for all to benefit from.

Antioxidants and Energy Production

Oxidation is a term used to describe energy-producing reactions within each cell of the human body. Technically speaking, it’s a transfer of hydrogen atoms or electrons from one molecule to another. The end products of oxidation are water, CO2 (carbon dioxide, which we breathe out) and energy which drives cell function. As our activity levels increase, we require more energy (oxidation reactions) and our breathing rates increase to remove the increasing CO2 levels. The types of food being eaten by an individual will also affect the level of oxidation in the body.

Oxidation also produces substances called ‘free radicals’ and our body can naturally cope with a certain amount of free radicals at any one time. However, once a threshold is reached, an overload of free radicals may cause cell damage and health problems leading to heart disease, macular degeneration, diabetes and cancer.

Free radical production is also accelerated by stress, cigarette smoking, alcohol consumption, sunlight and pollution. So our lifestyle choices can lead to added stress on our cells in the form of excessive free radicals.

The good news is that antioxidants that neutralize free radicals are found in certain foods. Antioxidant contained in nutrients include vitamins A, C, E, zinc and selenium. Other dietary food compounds, such as the phytochemicals in plants and zoochemicals from animal products, have an even greater antioxidant effect than vitamins or minerals. Phytochemicals include lycopenes in tomatoes and anthocyanins found in cranberries.

How do I achieve a good intake of antioxidants?

Antioxidants are found in abundance within grain products, fruit, vegetables and beans. Eating a range of vibrant colours in fruit and vegetables allows you to get in a variety of different antioxidants. It is always better to get antioxidants through food sources rather than through supplementation.

Foods and their Antioxidants

Carrots, squash, broccoli, sweet potato, tomatoes, rockmelon, peaches, apricot
Antioxidants - vitamin A and carotenoids

Oranges, lemon, lime, capsicum, broccoli, green leafy vegetables, strawberries and tomatoes
Antioxidant - vitamin C

Nuts and seeds, wholegrains, green leafy vegetables, vegetable oil and liver oil
Antioxidant - vitamin E

Fish, shellfish, red meat, chicken, eggs, grains and garlic
Antioxidant - selenium

Oysters, red meat, poultry, seafood, whole grains, fortified breakfast cereals, beans and nuts
Antioxidant – zinc

Common PhytochemicalsSoy, red wine, purple grapes, cranberries, tea and pomegranate
Antioxidants - flavonoids/polypenols

Tomato, tomato products, pink grapefruit and watermelon
Antioxidant - lycopene

Dark green vegetables, broccoli, brussel sprouts and spinach
Antioxidant - lutein

Flaxseed, oatmeal, barley and rye
Antioxidant - lignan

References

The Importance of Cooking with Weight Loss

Cooking – some people love it while others hate it! If you’re trying to lose weight or maintain a healthy lifestyle, you’ll quickly realise that cooking is central to your success.  Too often we are tempted to take the easy option and order take away or eat meals out which will make long term weight loss or weight maintenance very difficult.

So what is the answer? How do you make cooking less of a chore so that the excuses not to cook stop creeping in to your head?  The answer for most people who lead very busy lives is that it must be quick. But quick is not the only answer.  You must also find the motivation to get into a routine of cooking your meals each night and avoid the temptation of picking up a take away on the way home.  Finding the motivation to cook regular meals may not be easy but here are some things to think about which will help to make cooking easier:

• Make sure your meals taste good!
• Plan meals in advance so that you know what you’re making and don’t give yourself the option of having something else
• Be organised and have all the ingredients at home so that you don’t have to go to the shops on the way home
• If there are other people at home get them involved too. This will help to reduce the amount of time it takes to prepare and cook the meal
• Cook a large enough meal so that there are leftovers for lunch or dinner the next day
• Consider the health benefits. Who really knows how much or what type of fat is going into the Thai takeaway or pizza you’ve ordered
• Food portion sizes tend to be far larger when you order takeaway or eat out, which is not desirable for weight loss

Eating take-away or dining out regularly does not allow you to control your daily food intake.  You will find that your daily saturated fat, energy and salt intake will very quickly exceed your requirements which will of course lead to weight gain and other long term health problems such as high cholesterol and high blood pressure.  Like most things, eating take away and enjoying meals out is fine in moderation.  However when take away meals, which are high in calories and served in large portion sizes, become part of routine weight loss, weight maintenance and long term good health are very difficult to achieve.

Try these healthy, quick and delicious meal ideas to stop you pulling in for mid week takeaways!

Classic Chicken Stir Fry

1. Stir fry chicken breast seasoned with salt, pepper and garlic. Use a spray of canola oil for cooking.
2. Once cooked, add red capsicum, snow peas and broccoli. Add 1 tablespoon of oyster sauce and ½ tablespoon of soy sauce.
3. Remove from heat. Top with fresh basil leaves and bean shoots.

SAM: Steak, Avocado and Mushroom

1. Season steak with dried thyme salt and pepper and cook to your liking on the BBQ.
2. Spray a large field mushroom with cooking oil, cut a large red chilli in half and de- seed, then grill the vegetables on the BBQ. Trim green beans, boil the kettle and cover the beans with hot water.
3. Serve with a tablespoon of avocado, fresh coriander and a wedge of lime. 

Fish and Salsa

1. Cover fish with lemon, salt and pepper wrap in foil and bake in the oven.
2. Cut fresh basil, mint, large red chilli and spring onion and sprinkle over the fish once cooked.
3. Serve with broccolini and a side of salsa: diced tomato, cucumber, red onion + balsamic vinegar. 

Vietnamese Beef

1. In a food processor, mix one stalk of lemon grass, 2 garlic cloves, juice of 1 lime, 2 tablespoons of fish sauce and ½ tablespoon of peanut oil.
2. Thinly slice strips of beef and coat in the marinade you’ve just made.
3. Mix together shredded lettuce, grated carrot, thinly sliced cucumber, fresh mint and basil leaves.
4. Cook the marinated beef strips, serve on top of salad top with fresh bean sprouts. 

Lamb with Vegies

1. Choose lamb back strap or another cut of lamb with all the fat removed, sprinkle with equal amounts of sumac, sesame seeds and thyme.
2. Cut zucchini into quarters, sprinkle with salt and pepper and grill together with chunks of red capsicum.
3. Trim green beans, boil the kettle and cover the beans with hot water. Mix all vegetables together and sprinkle with 30g low fat feta cheese.
4. Serve as vegetables with the lamb.

A salad you won’t complain about!

1. Cook chicken breast seasoned with salt, pepper and garlic + ½ a bacon round per person all fat removed in non stick pan. 
2. On a plate place lettuce leaves, snow peas, thin slices of red onion. Top with cooked chicken and bacon pieces.
3. Sprinkle with low fat ricotta cheese and crushed walnuts (3 per person) dress with balsamic vinegar.

Mexican Beef Cups

1. Cook beef strips in a frying pan using spray oil.
2. Add small pieces of broccoli and capsicum and stir in burrito mix (adding water to make it saucey).
3. Serve in lettuce leave cups with a dollop of low fat sour cream and topped with freshly diced tomato.  

Bon Appétit, send us through your favourite healthy recipes!