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The case for super slow weight loss

One of the things that sets the Weighless approach apart from other weight loss programs is our emphasis on slow weight loss.  Instead of coaching our members to lose a couple of pounds a week, we try to hold them to a couple of pounds a month.

Crazy, right? And yet there is a method to our madness.

Most people can only lose 2-3 pounds of body fat per month. If you’re losing weight faster than that, the rest is likely to be lean muscle. Believe me, that’s NOT what you’re trying to lose. Although our approach may seem like an insanely slow way to lose weight, we’re finding that it’s actually a much quicker (and less unpleasant) path to sustainable fat loss.

Interestingly, our members frequently report that after losing weight the “Weighless way,” they look and their clothes fit as if they have lost much more than they have.

Losing weight slowly not only preserves your metabolism and muscle mass. It also gives you more time to acquire the habits and practice the skills that will help you maintain a lower weight, heading off the dreaded–and seemingly inevitable–rebound weight gain.

It all makes sense, right? But occasionally, someone in the group will ask if there is published research to support the merits of the super slow pace of weight loss we endorse. Fair enough. I’ve built a reputation for being evidence-based, and most of the people who sign up for my programs cite this as one of the reasons they trust my advice.

Show Me the Research

A few studies have compared the effects of slow vs. fast weight loss. For example:

A 2016 study involving almost 60 subjects found that those who lost weight more slowly lost less muscle mass, which was associated with less weight regain. A similar (but longer) study dating back to 1994 compared the effects of “fast” vs. “slow” weight loss and found that the fast losers lost more weight initially but were much more likely to regain it.

The problem is that virtually all of the studies that compare fast and slow weight loss define “slow” as 1-2 pounds a week, which is still too fast by our standards.

There’s this 2008 study which found that small, cumulative changes in diet and activity (similar to the approach we use in Weighless) produced slow but sustainable weight loss–and was ultimately far more effective than giving people standard weight loss advice.

At the other end of the spectrum, the famous (and heartbreaking) “Biggest Loser” study demonstrates just how much damage fast weight can do to your metabolism. After six years, virtually all of the contestants had regained every pound (and more)–despite continuing to eat fewer calories. 

Our approach is certainly informed by research–but it also draws heavily on our experience and common sense. And although we are not (yet) conducting a controlled trial, the results we are seeing and the feedback we are getting from our members are enormously validating.  I think we’re onto something here…and maybe the researchers will take notice.  In the meantime, you can learn more about our Weighless group here.

What it’s like to weigh less

Sure, I can tell you what the Weighless Program is all about. But perhaps you’d rather hear from those who are actually in the program? Here are just a few of the emails and posts that have come in from our members over the last few weeks:

“This past week, I saw people I haven’t seen in a while and a few noticed that I’ve lost weight.  On the numerous times when I’ve done Weight Watchers, I would lose the first 10 pounds in the first two or three weeks, and no one would EVER notice. I guess there’s a big difference between losing 10 pounds of fat in a healthy way and losing 10 pounds of god-knows-what in an unhealthy way. I haven’t spent the last three months weighing and measuring and depriving and monitoring like crazy. I’ve just spent the last three months living my normal life, with a few tweaks here and there.”

“Instead of making food choices in order to lose weight (Snackwells, anyone?), I’m now making decisions that improve my health. It’s a pro-health and pro-me approach to food and life. And my resulting weight loss feels like a welcome side effect. It doesn’t feel like deprivation, so it doesn’t feel so exhausting and scary. This non-diet Weighless approach has been free from the backlash, setbacks, binge eating and guilt that has plagued me with diets.

“One of my favorite things about this program is that I do not dread special events.  I’m not waiting until all the planets align and there are no special events on the horizon to start a diet. I have navigated weddings, vacations and holidays without obsessing over food choices. I’ve made good choices and poor choices, but overall I feel much more in control of my outcomes.  No one indulgence is going to derail me.”

“I’m so very thankful for the Weighless program! I decided to try on a dress that I’ve always considered my “goal” dress and lo and behold it fit!!! My sweet husband said, “Wow, it’s so great to see you lose weight and get fit without dieting!” Life has been been chaotic the last few months, but I discovered the Weighless principles work no matter what is happening, especially as they become a way of life. I‘ve learned so much from Monica, Brock and all of the wonderful members of this group!”

“Thank you, thank you, thank you for creating this amazing program. There are so many words to describe it – transformative, liberating, amazing, brilliant….I could go on. You have truly changed my life for the better. You have also helped me to model a more positive message for my two young daughters and for that – I am eternally grateful.”

Our next group is launching in just a few weeks–and then it will be another year before we start again. You can learn more here.

Fiber Density

This week’s Nutrition Diva podcast episode talks about the concept of fiber density and why it matters. Many high-fiber foods are also high in calories. If you’re looking to increase fiber but keep calories under control, you want foods with a high fiber density.

We can calculate the fiber density of a food by dividing the fiber by the calories and multiplying by 100. For example, the fiber density of raspberries is 12.5, means that 100 calories of raspberries contains 12.5 grams of fiber.  (Although the calories and fiber will change with the serving size, the fiber density will always remain the same.)

Here’s a table showing how various foods rank in terms of their fiber density. You can sort the table by any value by clicking on the column header.

For example, sort by Fiber to see which foods provide the most fiber per serving. Sort by Fiber Density to see which foods provide the most fiber for the least calories.

FoodAmountFiber (g)CaloriesFiber density
Wheat bran1/4 cup6.63220.63
Endive, raw1 cup1.6820
Turnip greens, cooked 1 cup52917.24
Chicory greens, raw1 cup1.2717.14
Cauliflower, cooked1 cup4.93115.81
Mustard greens, cooked1 cup4.22815
Kale, raw1 cup0.9712.86
Raspberries, raw1 cup86412.5
Romaine lettuce1 cup1812.5
Collards, cooked 1 cup7.66312.06
Chinese broccoli, cooked1 cup2.21911.58
Broccoli, cooked1 cup4.74111.46
Celery1 cup1.61411.43
Artichokes, cooked1 choke6.86111.15
Passionfruit1 cup24.522910.7
Swiss chard, cooked1 cup3.73510.57
Green beans, cooked1 cup43810.53
Spinach, cooked1 cup4.34110.49
Radishes1 cup1.91910
Spinach, raw1 cup0.7710
Zucchini, cooked1 cup2.9319.35
Asparagus, cooked 1 cup3.6409
Green peppers, raw1 cup2.5308.33
Cabbage, cooked1 cup2.8348.24
Winter squash, cooked1 cup6.6828.05
Black beans1 cup16.62187.61
Alfalfa sprouts1 cup0.687.5
White beans1 cup18.62547.32
Chia seeds1 Tbsp5707.14
Lentils, cooked1 cup15.62306.78
Strawberries, raw1 cup3496.12
Bulgur, cooked1 cup8.21515.43
Bran flakes1 cup7.21335.41
Oranges1 cup4.4855.18
Flaxseed1 Tbsp2.8555.09
Chickpeas1 cup10.62115.02
Kiwi1 cup5.41104.91
Avocado1 cup12.92764.67
Mushrooms1 cup0.7154.67
Blueberries1 cup3.6844.29
Pumpkin seeds1 cup3714.23
Sweet potatoes, baked1 cup6.61803.67
Grapefruit1 cup2.5743.38
Banana1 cup5.82002.9
Pasta, whole grain, cooked1 cup5.31842.88
Hummus1/4 cup3.61442.5
Quinoa, cooked1 cup5.22222.34
Almonds1/4 cup4.52072.17
Sunflower seeds1/4 cup31751.71
Brown rice, cooked1 cup3.52181.61
Tofu1/2 cup2.91811.6
Walnuts1/4 cup21901.05

Eating gluten free will cost you

More and more consumers are convinced that avoiding gluten will improve their health. And if avoiding gluten meant cutting out breads, pasta, crackers, baked goods and other traditionally wheat-based foods, there might be health and nutritional benefits.

Replacing sandwiches with salads, pasta with zoodles, pizza crust with cauliflower crusts, baked goods with fruit–all solid upgrades in terms of nutrients (not to mention calories).

But as the selection of gluten-free breads, pastas, crackers, and baked goods grows, giving up gluten may not necessarily improve your nutrition. In fact, a recent survey found that gluten-free foods tend to be significantly LESS nutritious than the foods they are designed to replace.

According to researchers who evaluated over 1000 commercially available foods, GF breads tended to be higher in both fat and sugar.  GF items were also higher in salt, and lower in both fiber and protein than their wheat-based counterparts. They also cost, on average, two and half times as much.

There is a healthier (and cheaper) way to go gluten-free. Instead of loading up your cart with highly-processed gluten-free products made with various alternative starches, seek out whole foods and minimally processed foods that are naturally gluten-free.  Fruits, vegetables, whole grains, legumes, are a better way to fill the gaps where wheat used to be.

Where does fat go when you lose it?

Pride goeth before a fail.

When I saw this headline earlier this morning, I clicked through (Mission accomplished, headline writers) and skimmed the article, which seemed to contradict the basic facts that we all learn in nutritional biochemistry. Having not yet had my coffee (yes, I’m making lame excuses), I impulsively posted it on Facebook with a “Shame on you, CNN” comment.

Fortunately, my followers are smarter than I am…and are not afraid to tell me so. So, let me try this again, appropriately humbled.

Let’s Play Biochemistry Gotcha!

Had I been one of those-who-should-know-better surveyed by the authors, I too would have fallen into the trap and said that fat is converted into energy (with water and CO2 as byproducts). But this is not quite accurate. Continue reading “Where does fat go when you lose it?” >

Is Halo Top Ice Cream Healthy?

Piper writes:

“Ordinarily, I try to eat natural, whole foods. But I have a soft spot – literally and figuratively — for ice cream. There are some new brands of ice cream, such as Halo Top, that are supposedly higher in protein and lower in fat, sugar, and calories.  The main ingredients are milk protein concentrate, erythritol, corn fiber, and other things one would not find in premium ice cream. Being able to eat an entire pint of ice cream for just a few hundred calories is tempting. But are these products too processed to be good for us?”

Premium ice creams made from milk, cream, and sugar can claim to be less highly processed and perhaps more “natural.” They are also deliciously rich–meaning, high in sugar, fat, and calories. If you’re the type that can savor the recommended (but ridiculously small) half-cup serving size, you can enjoy a decadent treat without doing too much damage.

The problem is that most of us can easily plow through an entire pint of Ben and Jerry’s (did I mention the part about delicious?), at which point we’ve consumed a half day’s worth of calories and four day’s worth of added sugar.

One of the big attractions of Halo Top ice cream is that you can eat the entire pint for about the same number of calories as a tiny scoop of Ben and Jerry’s.  You also get 20 grams of high-quality protein, 12 grams of fiber, and 24 grams (one day’s worth) of added sugars.  For many people, Halo Top wouldn’t just be a healthier dessert option; it would make a more nutritious breakfast!

What is in this stuff?

Although taste is highly subjective, I actually think they taste pretty darned good. Which is surprising when you look at the ingredient list, which contains things like erythritol, prebiotic fiber, milk protein concentrate, vegetable glycerin, organic guar gum and organic stevia leaf extract (in addition to things like milk, eggs, cream, and cane sugar).

This is not a minimally-processed food, by any stretch of the imagination. But perhaps this is processing put to a good cause. Continue reading “Is Halo Top Ice Cream Healthy?” >

Can collagen supplements make your skin younger?

There’s a lot of buzz about collagen peptide supplements these days. Collagen is a structural protein present in the skin, joints, hair and nails. The gradual loss of collagen as we age can make the skin look less plump. The idea is that collagen supplements can replace some of that lost collagen and improve the look of the skin.

Assessing the effectiveness of skin care products or supplements is notoriously difficult. For one thing, it’s difficult to isolate the effects of any particular cream or pill. The condition of our skin surface can be affected by diet, hydration, sun exposure, temperature and humidity. It’s also really hard to be objective about what we’re seeing in the mirror.  So how do we know whether these supplements are actually working? Continue reading “Can collagen supplements make your skin younger?” >