Why Diets Fail: How to Block the Hunger Pangs When You Diet. The hardest part of a diet are the cravings. That's because dieting goes against the body’s developed- over- millions- of- years instinct to feed when energy levels drop. There’s a network of neurons that is exquisitely designed to sense when the body’s cells need more calories to fuel the metabolic, enzymatic, muscular, neurologic and sensory things they do. So when the body wants calories, we eat. But what if it were possible to fool the body into thinking that it was full — without eating a bite? Now scientists say you may be able to have your cake and not eat it — at least a little more easily. They worked with mice, but their findings could lead to new obesity treatments for people as well. In two papers published in Nature and Nature Neuroscience, researchers from different groups culminate a 1. Photograph by Danny Kim for TIME; Gif by Mia Tramz for TIMEBananas. Why they’re good for you: While this tropical fruit is an American favorite, bananas are actually classified as an herb, and the correct name of a “bunch” of bananas is a “hand.” Technicalities aside, bananas are an excellent source of cardioprotective potassium. They’re an effective prebiotic, enhancing the body’s ability to absorb calcium, and they increase dopamine, norepinephrine and serotonin – brain chemicals that counter depression. Serving size: one medium banana. Nutrition per serving: Calories: 1. Fat: 0. 4 g. Cholesterol: 0 mg. Sodium: 1 mg. Carbohydrates: 2. Dietary fiber: 3 g. Sugars: 1. 4 g. Protein: 1. Recipe from Cooking Light: Citrusy Banana- Oat Smoothie. Ingredients. 2/3 cup fresh orange juice. Greek yogurt. 1 tablespoon flaxseed meal. Preparation. Combine first 7 ingredients in a blender; pulse to combine. Add ice; process until smooth. Danny Kim for TIMERaspberries. Why they’re good for you: Raspberries come in gold, black and purple varieties, but red are the most common. Research suggests eating raspberries may help prevent illness by inhibiting abnormal division of cells, and promoting normal healthy cell death. Raspberries are also a rich source of the flavonoids quercetin and gallic acid, which have been shown to boost heart health and prevent obesity and age- related decline. Serving size: one cup of raspberries. Why would I want to drink fermented cabbage juice? Doesn’t it have a “yuck” factor? It might seem to be yucky, but it actually tastes pretty good and it is. Do you buy orange juice at the store? If you do, I’m sure you’re careful to buy the kind that’s 100% juice and not made from concentrate. How to Choose Good Beets for the Juice? Avoid selecting beets that look dry or have scratches or cracks on them. Look for the smooth beetroots with round shape. Nutrition per serving: Calories: 6. Fat: 0. 8 g. Cholesterol: 0 mg. Sodium: 1 mg. Carbohydrates: 1. Dietary fiber: 8 g. Sugars: 5. 4 g. Protein: 1. Recipe from Cooking Light: Raspberry and Blue Cheese Salad. Ingredients. 1 1/2 tablespoons olive oil. Dijon mustard. 1/8 teaspoon salt. Preparation Combine olive oil, vinegar, Dijon mustard, salt, and pepper. How to Lose Weight on Soup Diets. You may be able to utilize a variety of soup diets to help you lose excess weight. There are different types of diets that are soup. Who are juice diets good for? People who want to lose weight quickly find that juicing, although possibly extreme, can have dramatic effects on their weight loss. List of Crash Diets – The 15 Crash Diets That Work. Here is an overview of 15 different crash diets that work, and work fast. Most of these crash diets are not. Add mixed baby greens; toss. Top with raspberries, pecans, and blue cheese. Do you see an orange—or do you see vitamin C? Danny Kim for TIMEOranges. Why they’re good for you: Oranges are one of the most potent vitamin C sources and are essential for disarming free- radicals, protecting cells, and sustaining a healthy immune system. Oranges contain a powerful flavonoid molecule called herperidin found in the white pith and peel. In animal studies, herperidin has been shown to lower cholesterol and high blood pressure. So don’t peel all the pith from your orange. Consider adding zest from the skin into your oatmeal for a dose of flavor and health. Serving size: one large orange. Nutrition per serving: Calories: 8. Fat: 0. 2 g. Cholesterol: 0 mg. Sodium: 0 mg. Carbohydrates: 2. Dietary fiber: 4. Sugars: 1. 7. 2 g. Protein: 1. 7 g. Recipe from Cooking Light: Avocado and Orange Salad. Ingredients. 1 tablespoon minced garlic. Preparation. Combine garlic, olive oil, black pepper, and kosher salt in a medium bowl. Peel and section orange; squeeze membranes to extract juice into bowl. Stir garlic mixture with a whisk. Add orange sections, grape tomatoes, onion, and avocado to garlic mixture; toss gently. Danny Kim for TIMEKiwi. Why they’re good for you: Ounce for ounce, this fuzzy fruit—technically a berry—has more vitamin C than an orange. It also contains vitamin E and an array of polyphenols, offering a high amount of antioxidant protection. Fiber, potassium, magnesium and zinc—partly responsible for healthy hair, skin and nails—are also wrapped up in this nutritious fruit. Serving size: one kiwi. Nutrition per serving: Calories: 4. Fat: 0. 4 g. Cholesterol: 0 mg. Sodium: 2 mg. Carbohydrates: 1. Dietary fiber: 2 g. Sugars: 6 g. Protein: 0. Recipe from Cooking Light: Shrimp and Kiwi Salad. Ingredients. 1 tablespoon olive oil, divided. Preparation. Heat 1 teaspoon oil in a large nonstick skillet over medium- high heat. Add shrimp; saut. Remove from heat. Combine 2 teaspoons oil, onions, and next 7 ingredients (onions through black pepper) in a bowl. Add shrimp; toss to coat. Spoon mixture over lettuce; top with kiwi. Danny Kim for TIMEPomegranates. Why they’re good for you: Pomegranates tend to have more vitamin C and potassium and fewer calories than other fruits. A serving provides nearly 5. C and powerful polyphenols, which may help reduce cancer risk. Serving size: one cup of pomegranate seeds. Nutrition per serving: Calories: 1. Fat: 2 g. Cholesterol: 0 mg. Sodium: 5 mg. Carbohydrates: g. Dietary fiber: 7 g. Sugars: 2. 3. 8 g. Protein: 3 g. Recipe from Cooking Light: Pomegranate and Pear Jam. Ingredients. 2 cups sugar. Seckel (or other) pear. Sure- Jell in pink box)1 tablespoon grated lemon rind. Preparation Combine sugar, pear, pomegranate juice, and wine in a large saucepan over medium heat; stir until sugar melts. Bring to a simmer; simmer 2. Remove from heat; mash with a potato masher. Add pomegranate seeds and butter; bring to a boil. Stir in fruit pectin. Return mixture to a boil; cook 1 minute, stirring constantly. Remove from heat; stir in lemon rind and rosemary. Cool to room temperature. Cover and chill overnight. Danny Kim for TIMEBlueberries. Why they’re good for you: Blueberries are rich in a natural plant chemical called anthocyanin which gives these berries their namesake color. Blueberries may help protect vision, lower blood sugar levels and keep the mind sharp by improving memory and cognition. Serving size: one cup of blueberries. Nutrition per serving: Calories: 8. Fat: 0. 5 g. Cholesterol: 0 mg. Sodium: 1 mg. Carbohydrates: 2. Dietary fiber: 3. Sugars: 1. 4. 7 g. Protein: 1 g. Recipe from Cooking Light: Lemon- Blueberry with Mascarpone Oatmeal. Ingredients. 3/4 cup water. Dash of salt. 1 teaspoon sugar. Preparation Bring water to a boil in a medium saucepan. Stir in oats and dash of salt. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from heat, and stir in sugar and lemon curd. Top oatmeal with blueberries, mascarpone cheese, and almonds. Danny Kim for TIMEGrapefruit. Why it’s good for you: Grapefruit may not be heralded as a “superfruit,” but it should be. Available in white, pink, yellow and red varieties, grapefruit is low in calories and loaded with nutrients, supporting weight loss, clear skin, digestive balance, increased energy and heart and cancer prevention. Serving size: one large grapefruit. Nutrition per serving: Calories: 5. Fat: 0. 2 g. Cholesterol: 0 mg. Sodium: 0 mg. Carbohydrates: 1. Dietary fiber: 1. Sugars: 1. 1. 6 g. Protein: 1 g. Recipe from Cooking Light: Grilled Mahimahi with Peach and Pink Grapefruit Relish. Ingredients. 1/3 cup rice vinegar. Preparation. Prepare grill. Place vinegar and sugar in a small saucepan; bring to a boil. Remove from heat. Place onion in a large bowl. Pour vinegar mixture over onion, tossing to coat; cool. Add peaches, grapefruit, mint, 1/4 teaspoon salt, and 1/4 teaspoon pepper to onion; toss gently. Sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place fish on grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Photograph by Danny Kim for TIME; Gif by Mia Tramz for TIMETangerines. Why they’re good for you: A tangerine has more antioxidants than an orange, and this powerful little fruit is full of soluble and insoluble fiber that play a role in reducing disease risk and supporting weight management. Tangerines are a good source of lutein and zeaxanthin, which help lower the risk of chronic eye diseases like cataracts and age- related macular degeneration. Animal studies have suggested that flavonoids found in tangerines may be protective against type 2 diabetes and heart disease, so use the zest on fruit and vegetables to reap the benefits of the fruit’s natural oils. Serving size: one small tangerine. Nutrition per serving: Calories: 4. Fat: 0. 2 g. Cholesterol: 0 mg. Sodium: 2 mg. Carbohydrates: 1. Dietary fiber: 1. Sugars: 8 g. Protein: 0. Recipe from Cooking Light: Tangerine and Avocado Salad with Pumpkin Seeds Ingredients. Dash of kosher salt. Preparation Cut tangerines into rounds. Combine tangerines, avocado, lime juice, and olive oil; toss gently to coat. Sprinkle with pumpkin seeds, chili powder, and a dash of kosher salt. Danny Kim for TIMEAvocado. Why it’s good for you: Avocados contain nearly 2. Simply substituting one avocado for a source of saturated fat (such as butter or full fat cheese) may reduce your risk of heart disease, even without weight loss. Serving size: one avocado. Nutrition per serving: Calories: 3. Fat: 2. 9. 5 g. Cholesterol: 0 mg. Sodium: 1. 4 mg. Carbohydrates: 1. Dietary fiber: 1. Sugars: 1 g. Protein: 4 g. Recipe from Cooking Light: Chipotle Pork and Avocado Wrap. Ingredients. 1/2 cup mashed peeled avocado. Simply Roasted Pork (about 8 ounces)1 cup shredded iceberg lettuce. Preparation. Combine the first 7 ingredients, stirring well. Warm tortillas according to package directions. Spread about 2 tablespoons avocado mixture over each tortilla, leaving a 1- inch border. Arrange Simply Roasted Pork slices down center of tortillas. Top each tortilla with 1/4 cup shredded lettuce and 1 tablespoon salsa, and roll up. Danny Kim for TIMETomatoes. Why they’re good for you: Tomatoes are a nutritional powerhouse. They’re rich in lycopene, a potent weapon against cancer.
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