Zone Living Articles
What Are Nightshade Vegetables and Should You Avoid Them?
It seems that no food is off limits from being put on the restricted list and this includes a group of plants call nightshades. Nightshades are believed to increase inflammation in those with arthritis, food allergies, autoimmune disorders and so on. Here we’ll tell you what they are and if the science supports the claims. What are Nightshades and which Vegetables Fall in the group? Nightshades come from the Solanaceae family, a group of 3000–4000 plant species that contains a unique group of compounds called alkaloids. Alkaloids are naturally produced by these plants to protect themselves from insects, animals, and disease. This same family also includes tobacco and belladonna (also known as the deadly nightshade). Many of the alkaloids found in plants are used for pharmaceuticals, narcotics or poisons, but just like the old saying “the dose determines the poison”, nightshade vegetables like the following have been consumed for hundreds of years without issue and the latter three are staples of the Mediterranean diet: Potato, Tomato, Pepper and Eggplant. To Avoid Nightshade Vegetables or Not, What Dr. Sears Suggests For most of the population intake of nightshade vegetables isn’t an issue, especially if they are cooked or grilled. Heating and prolonged cooking (like using a crockpot or a pressure-cooker) can help reduce the alkaloid content by about 50%. In tomatoes, cooking can also help to reduce their methanol content which is converted to formaldehyde in the body. Many of the concerns about nightshades often arises in individuals with a leaky gut. In these individuals, the breakdown products of many foods including a wide variety of proteins can cross a leaky gut barrier making the body initiate an immune response, promoting inflammation. The problem is not the nightshades, but a leaky gut. The only commonly consumed cooked nightshade plant you would want to limit on the Zone Diet is potatoes because of their impact on increasing blood sugar, not its alkaloid content. The others are great sources of fermentable fiber and polyphenols, critical for gut health. Regardless of what you hear, eating cooked tomatoes, peppers, and eggplants are excellent additions to the Zone Diet. Don’t have a healthy gut??? Dr. Sears suggests starting to rebuild the gut with omega-3 fatty acids, polyphenols, and fermentable fiber. This supplies the right nutrients to begin the repair and promotion of more beneficial bacteria in the gut. {{cta('518756a3-8dc7-403c-b723-674900dc1a54')}} References:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5121179/https://www.ncbi.nlm.nih.gov/pubmed/18399356
Fats Explained-What Is Fat And Why Do We Need It?
In the early 90s dietary fat was considered a “villain” and carbohydrates were the “heroine”. The thinking was that by lowering fat in the diet you could decrease the risk of heart disease. Many began to believe that eating fat, made you fat. As a result the food industry began replacing fat with carbohydrates in food products leading to greater consumption of low-fat, high-sugar foods (think Snackwells cookies). Guide to Fat While fat does provide more calories per gram (9kcal/gram) compared to carbohydrate and protein (4kcals/gram), we now know it’s not as simple as swapping out one ingredient for another. In fact there are many benefits to be gained by consuming the right types of fat, the key is moderation. Here we’ll break down what fats are, why you need them, and what to know when choosing them. What is Fat and Why We Need It? Fat is a major energy source for producing energy (ATP) as needed in the body (9kcal/gram) Involved in cell signaling and gene expression An important regulator of inflammation, insulin action, and brain function Sends hormonal signals to the brain saying you are full and satisfied Slows the rate at which carbohydrates enter the blood stream, helping to minimize spikes in blood sugar Helps with the absorption of fat-soluble vitamins (A,D,E,K) Major contributor to cell structure and function Types of Fat Monounsaturated Fat (Omega-9): Monounsaturated fats are fatty acids that contain one (mono) double bond and are liquid at room temperature. These fats can be made by our body, making them non-essential nutrients. You might also hear them referred to as omega-9 fats. Monounsaturated fats are considered “good fats” as their intake may help to promote a healthy heart. Sources: Oils (Olive oil, high-oleic safflower and sunflower oil), avocado, and nuts.{{cta('25ec2a28-187f-4376-8d99-d9c3a928be8e')}} Polyunsaturated (Omega-3 and Omega 6 Fats): Polyunsaturated fats include both omega-6 fatty acids and omega-3 fatty acids. Going back to chemistry these fatty acids contain more than one (poly) double bond and are liquid at room temperature. Polyunsaturated fats are considered essential, meaning they must be supplied by our diet as our bodies can’t make them on their own. Omega-6 Fats: Linoleic Acid is an essential omega-6 fat that has the ability to be made into Arachidonic Acid, a precursor to hormones (prostaglandins, thromboxanes and leukotrienes) linked to inflammation. You need small amounts in the diet, but overconsumption can lead to increased levels of inflammation. Since many processed foods are made with vegetable oils rich in omega-6 fats, most Americans are overconsuming these fats in their diets. Sources of omega-6 fatty acids: nuts, seeds, vegetable oils (sunflower, corn, cottonseed, soybean) Omega-3 Fats Alpha-linolenic acid (ALA) is an essential omega-3 fat (found flaxseed, canola oil, nuts) that has the ability to be converted into EPA and DHA. EPA and DHA have been widely studied for their anti-inflammatory benefits. Only about 1-10% of the omega-3s in ALA are converted into EPA and DHA, so to reap the most benefits it’s important to get EPA and DHA directly through fish and fish oils. Sources of omega-3 fatty acids: Fatty fish and fish oil, nuts, flaxseed. Saturated Fats: Saturated Fat can be made in the body (non-essential) and can be used for structural and metabolic functions. Intake of saturated fat should be limited as higher consumption has been linked to the risk of heart disease. Studies show that replacing saturated fats with mono and polyunsaturated fats may reduce the risk of heart disease. Sources: Whole milk, cream, butter, cheese, meat and oils (coconut oil, palm oil, and palm kernel oil). Trans-Fat: Trans-fats can occur naturally in animal products (milk, butter, cheese, meat), but the majority of trans-fat in our diet comes from the manufacturing process. This is done through a process called hydrogenation where hydrogen is added to vegetable oil, making them go from a liquid at room temperature to a solid. You’ll often see trans-fats listed on labels in the form of partially hydrogenated oils. As of June 18, 2018 trans-fats can no longer be produced, but you may still see them in marketplace through the start or 2020 to give manufacturers time to get them out of circulation. Trans-fats have been shown to be detrimental to health as their intake has been associated with increased levels of LDL (“bad”) cholesterol and the risk for heart disease. Intake should be avoided. Sources: Listed as "partially hydrogenated vegetable oil", found in many processed foods and most bakery products (cookies, cakes, crackers and pastries). Fat Recommendations for the Zone Diet We recommend fat consumption come primarily from heart-healthy monounsaturated fat and anti-inflammatory omega-3 fats rich in EPA (Eicosapentaenoic Acid) and DHA (Docosahexaenoic Acid). Simultaneously we suggest reducing the consumption of vegetable oils rich in omega-6 fats, and avoid intake of fats rich in arachidonic acid, known to be pro-inflammatory. When making a Zone meal we recommend aiming for one that is under 12 grams of fat with 25 grams of protein, about 35 grams of net carbs (total carbohydrates minus fiber) and approximately 400 calories or less. When you have the right amount of fat, balanced with protein and low glycemic carbohydrates, it helps minimize hungry and fatigue for up to 4-5hours. How Much Omega3 Should You Be Getting Each Day EPA and DHA are the two omega-3 fatty acids that have been most widely studied in the literature for their clinical benefits in lowering inflammation. Dr. Sears recommends individuals consume at least 3000mg of EPA and DHA daily for wellness. It would be difficult to meet this recommended intake of EPA and DHA from eating fish alone. While there are benefits to consuming fish, the current recommendations for adults (excluding pregnant woman and children) is to consume no more than 12 ounces of fish per week to minimize intake of contaminants like mercury, polychlorinated biphenyls (PCBs), and dioxins. This is why we recommend OmegaRx 2 as it’s highly purified to remove as many PCBs as possible making it your best choice for purity and potency. Try our zesty avocado dip as a dressing or on the side with chicken and spinach salad. Instructions: In a blender blend together avocado, mango and lime juice. Grill the chicken breast and top with avocado dressing (or on the side). Serve with spinach salad topped with Zoned Herb Dressing (made ahead of time) and Brussels sprouts drizzled with extra virgin olive oil, salt and pepper.
9 Tips To Avoid Weight-Loss Plateaus
You’ve been doing everything right; watching what you’ve been eating, getting your exercise in, even avoiding sweets and alcohol only to hop on the scale and see it’s not budging. Don’t let this be the turning point where you give up and revert back to old habits. Weight-loss plateaus happen to the best of us, but before you let frustration set in it may only take a few tweaks to kickstart your weight loss again. Your Changing Body Composition: If you are not losing weight, but your clothes (especially around the midsection) are fitting better, then you are losing body fat and gaining muscle at the same time. This is an ideal situation and tells you that you are doing all the right things. Consider Weighing and Measuring Your Foods: Our portion sizes tend to get easily distorted especially if we rely on eating out. Reacquaint yourself with what your portions should look like by measuring out your foods just to make sure you are still eyeballing correctly. You don’t have to do this long, just until you get yourself back on track. Track Your Intake: Keeping a food journal is a great way to keep you honest about what you’re eating. If you have to write it down you’ll be less apt to eat it. This is also a good way of knowing if you are going overboard on your protein, carbohydrate and fat choices and where to begin to cutting back.{{cta('daffa570-1055-4766-af51-e09d66a17e47')}} Eat Small Frequent Meals: Sometimes we skip meals like breakfast thinking it will save calories for later. This can actually work against you. Eating frequently throughout the day ensures you are controlling your blood sugar levels and ultimately prevents you from overindulging at your next meal. Calorie control is important for weight loss, but hormonal control is even more important. Watch the Cheating: Sometimes when we see the scale going in the right direction we’ll allow ourselves an indulgence or a cheat meal after a tough workout. This is fine in moderation, but be mindful of the frequency with which you reward yourself. Taking the weekends off, nibbling on snacks throughout the afternoon or finishing the leftovers once dinner is done, can really start to add up. If you know you are going to cheat, eat something sensible and healthy first in an effort to curb how much you indulge. When it comes to snacks, instead of going for things that quickly add up the calories, replace refined carbohydrates with fruits and vegetables and add some lean protein for sticking power. Exercise: The same amount of calories that helped you lose weight might not be the same amount you need to keep the weight off. Unfortunately, when your weight goes down, you need less calories to maintain your new weight because your metabolism has become more efficient. This is a great time to insert physical activity if you haven’t already. If you already exercise your body may have become very efficient at doing the same activity. Start to switch things up. High intensity interval training (HIIT) gives you the most bang for your buck in the least amount of time when working out. It helps to burn more body fat as it’s based on doing intense bursts of exercise followed by an active recovery to keep your heart rate up and burn fat quicker. Watch Your Alcohol Intake: Alcohol is fine in moderation, but pending your drink of choice it might come with a lot of extra sugar and calories which will halt your weight loss efforts. Plus drinking tends to make us lethargic slowing down our activity level along with loosening the reigns when it comes to food choices, making us move less and eat more. Switch up the Ratio of Protein to Carbohydrate: As we age we may become more sensitive to carbohydrates impacting our blood sugar levels and our ability to lose body fat. If you think you might be carbohydrate-sensitive consider bumping up your meals by one block of protein and lowering them by 1 block of carbohydrate. For instance, for males this might mean your meals are 5 blocks of protein, 3 blocks of carbs, and for females 4 blocks of protein, 2 blocks of carbs. Calorie Restriction: Most of us would rather boost our activity level than have to cut back on calories, but if you feel like you’ve covered all the bases above it might require cutting back on calories more. Ensuring you have the right balance of protein, carbohydrate and fat at each meal and snack can make cutting back on calories easier while keeping hunger and fatigue in check.
What Are Carbohydrates?
When trying to lose weight carbohydrates are usually first on the list to be eliminated, but should they be avoided? Here we’ll breakdown what carbohydrates are, why you need them, and our recommendations for how much to consume.Carbohydrates DefinedCarbohydrates are one of three macronutrients (protein and fat being the others) that are an important energy source for our bodies. We often think of carbs as breads, pastas, rice, and desserts, but fruits, vegetables and legumes are carbohydrates too. Carbohydrates are not an “essential” nutrient since the body can convert protein into them, but you need a moderate amount in your diet since the brain relies primarily on glucose (a breakdown product of carbohydrates) in order to survive. Simple Carbohydrates vs. Complex Carbs Not all carbohydrates are created equal. While it is true that once carbohydrates are broken down to glucose in the body they are treated the same way, the rate at which this happens depends on the type of carbohydrate consumed. Quality and quantity are important. Simple carbohydrates are those that breakdown quickly to glucose. Since they are easy to digest, they rapidly raise blood sugar and insulin too. While many of the foods that fall in this group should be limited due to being rich in added sugars or refined carbohydrates (fiber and nutrients have been removed during processing), not all simple carbohydrates are bad. Nutrient rich foods like fruits and non-starchy vegetables fall in this group too. Though the types of sugars found in fruits and vegetables makes them easy to digest, the fact that many are rich in fiber (a non-digestible carbohydrate) helps to slow down how quickly this takes place. Complex carbohydrates enter the blood as glucose much more slowly than simple or refined carbohydrates. This is because their chemical structure takes more time to break down in our body. Complex carbs consist of three or more sugar molecules linked together. Foods in this group consist of starchy vegetables, legumes, and whole grains. Fiber Fiber is a type of carbohydrate that can’t be digested in the body. It helps slow down how quickly carbohydrates are broken down into sugar. This is beneficial when it comes to simple carbs like vegetables and fruit. Fiber can either be soluble, dissolving in water (think oatmeal), or insoluble (e.g. vegetables). Soluble fiber is what has been linked to improvements in blood cholesterol levels and healthy blood sugar whereas insoluble is often linked to improvements in gut health. Non-digestible fiber is found naturally in foods like leeks, asparagus, artichokes, but can also be added to foods during processing such as inulin and oligosaccharides. Since this type of fiber isn’t fully digested it is able to reach the colon where it is fermented by good bacteria. This is why we refer to it as fermentable fiber. The result of this fermentation is that it produces beneficial changes in the composition or activity of the bacteria in our gut helping to improve our overall health and well-being. Glycemic Index Categorizing carbohydrates as simple or complex doesn’t give the full picture on how a food will impact your blood sugar levels. Each carbohydrate containing food enters the blood at a different rate. The Glycemic Index (GI) is a scale that ranges from 0-100 and rates how slowly or how quickly a food raises blood sugar. The scale is based on consuming 50 grams of carbohydrate in one particular setting and its rate of entry into the blood. The 100 on the scale is for pure glucose, so the higher the glycemic index of a food is to that, the faster that food raises your blood sugar and insulin secretion (e.g boiled potato has a GI of 87 whereas an apple has a GI of 36). Glycemic Load Since the GI is based on 50 grams of carbohydrate from one particular food, it doesn’t take into account the total carbohydrate consumed in a meal. This is where the glycemic load comes in. Glycemic Load is a more precise measure as it factors in the rate of entry of carbohydrates into the bloodstream as well as the total amount of carbohydrates you consume in a sitting. This predicts how much insulin your body will produce in response to the carbohydrates actually consumed. Too much math? Don’t worry we’ve taken the guesswork out of it for you. The Amount of Carbohydrates You Need Ideally your carbohydrate intake should primarily come from non-starchy vegetables, limited amounts of fruits, and small amounts of legumes to maintain stable blood glucose levels. Choosing these foods as your main source of your carbohydrates helps to lower the glycemic load of meal. Glycemic load is a measure of how the quality and quantity of your carbohydrates choices at a meal impact the blood glucose and insulin response to that meal. To find out how many carbohydrates you should consume each day and what carbohydrate choices fit within the Zone check out our Body Fat Calculator and Food Block Guide. Why Carbohydrates Need to be Balanced with Protein The rate at which carbohydrates raise blood glucose varies depending on the carbohydrates you choose and whether there is fat and protein in the meal too. Even though vegetables and fruit are the best carbohydrates choices, they still raise blood glucose levels when consumed alone. To further stabilize blood glucose and minimize its rise you want to balance your carbohydrate intake with lean protein found in low-fat dairy, eggs, and lean meats. This is the foundation of the Zone Diet. When making a Zone meal we recommend aiming for one that is under 400 calories, has less than 12 grams of fat, 25 grams of protein and about 35 grams of net carbs (total carbohydrates minus fiber). If you have the right balance of protein to the glycemic load at a meal, you will not be hungry or fatigued for the next five hours. Why Moderate Carbohydrate Intake is Better than Low or High Carbohydrates are commonly blamed for weight gain, but in actuality it is constantly elevated insulin levels that lead to weight gain and prevent us from getting the weight off. Consuming excess carbohydrates coupled with an increased intake of omega-6 fatty acids promotes the development of insulin resistance which causes the body to secrete more of the hormone insulin. Insulin resistance promotes the storage of excess calories as increased body fat and also makes it more difficult to release existing stored body fat for energy. Alternatively consuming too few carbohydrates like a ketogenic diet (high-fat, low-carbohydrate diets) makes the body secrete the stress hormone cortisol. Cortisol signals the breakdown of our muscle mass in an effort to give the brain enough glucose to function and increases insulin resistance. Between those extremes lies the Zone where your intake of carbohydrates is moderate, coming primarily from colorful vegetables and fruits, and balanced with adequate amounts of lean protein and a dash of heart-healthy monounsaturated fat. The result is that insulin and blood sugar levels are both stabilized, helping you combat hunger and fatigue. Find yourself having a hard time cutting out refined carbohydrates like pasta? Consider PastaRx as your protein source for a meal. Although it looks and tastes like traditional pasta, it has been clinically shown to significantly reduce insulin resistance. It is insulin resistance that makes you gain weight and keeps the weight on. Try our Cheesy Spinach Fusilli recipe made with Zone PastaRX. Instructions: Prepare Zone PastaRx Fusilli according to package directions. Add spinach for the last 2-3 minutes. Drain pasta, reserve 1/2 cup of liquid and set aside. Add the pasta back into the saucepan along with the tomatoes, spices, cheeses and as much reserved pasta water as you want to the saucepan. Stir until warm. Drizzle with extra virgin olive oil and serve. {{cta('297eb944-2751-46ba-b69b-897464cab474')}}