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Easy Weight Loss – Fight Fat With Fat!
What if I told you that you could lose weight by eating delicious, high-fat foods?
I have struggled my whole life with belly fat. It’s been a lifelong issue because even though the rest of my body was thin, I’ve had some belly fat since kindergarten, when I was picked to read a “round robin” poem. I was traumatized in first grade when a kid called me “Chubby Checkers” (a 1960s pop singer who was a little overweight). Even as a raw foodist, I couldn’t get rid of the “apple shape” or have a relatively larger belly than my hips.
That is… until I discovered the secret to fighting fat with fat. Now, at 53 and post-menopausal, I have reached my ideal weight for the first time since high school. I can wear designer jeans with pride and dress like younger women. And best of all, I don’t have a hard time keeping it out anymore. I have learned the secrets of fighting fat with fat.
Back in the 1980s the theory was that we could eat all the carbs we wanted and they wouldn’t be stored as fat. Body fat came mostly from dietary fat, the theory goes. And there were studies to prove this theory, of course. So the idea was to eat as little fat as possible. While there is some truth to this, since dietary fat can be more easily stored as body fat, those who subscribed to this theory exaggerated by eating less essential fatty acids. They suffered from depression, fatigue, premenstrual syndrome and all kinds of ailments. Simply put, your body needs fat. Next to water and oxygen, fat is the most important component of the body.
Now we know that we need fat to burn fat. We need good fats to boost our metabolism. Fats are needed to produce fat-burning hormones. Our brain needs fat, especially the kind with DHA, which makes up 60% of our brain.
Eat monounsaturated fats with every meal
Studies show that monounsaturated fatty acids, called MUFAS, are the secret to getting rid of abdominal or belly fat. In The Flat Belly Diet, you are taught to divide your food into three meals and a snack, each of 400 calories. Each meal/snack should include about 100 calories from MUFAS. This could be two tablespoons of nuts (macadamia nuts are especially rich in MUFAS), 10-15 olives, 1/3 of an avocado, one tablespoon of acai berries, one tablespoon of olive oil or an ounce of chocolate.
Eat plenty of Omega 3 fatty acids
But I recommend even more fats! To burn even more unwanted fat, simply add Omega 3 polyunsaturated fatty acids (chia seeds, flax seeds, walnuts, pharmaceutical grade fish or krill oil). The MUFAS mentioned earlier will help your body not only burn belly fat, but also absorb Omega 3 fats, which are fat burners. These Omega 3 polyunsaturated fats are thermogenic, heating up the metabolism, without the jittery side effect of other thermogenics like the herb ephedra. Take 3 to 6 grams of pharmaceutical grade fish oil for truly impressive results. Just make sure it’s pharmaceutical grade, or you’ll end up with mercury, which is extremely toxic. (Much better to be overweight than full of toxic mercury!)
Eat coconut oil or butter
The third part of your fat-fighting regimen is raw virgin coconut oil or butter. I once advised someone to switch to a raw diet to eat coconut butter. She loved it. Then when I told her that this would have the side effect of making her lose weight, she replied, “No way! Something that tastes so decadent can’t help me lose weight!” But it’s true.
Coconut oil or butter contains medium chain fatty acids or triglycerides (MCTs). Most vegetable oils are composed of long-chain triglycerides (LCTs). LCTs are usually stored as fat, while MCTs are burned for energy and increase metabolic rates, leading to weight loss.
One study showing that MCTs help reduce weight is “Medium Chain Triglyceride Overfeeding in the Rat” (Metabolism, 1987). The study notes that the body is less inclined to store fat with MCTs and that eating them is even better than a low-fat diet in reducing stored fat.
Another study involved comparing the effects of 400-calorie meals of MCTs with LCTs by measuring metabolic rates before and six hours after the meals. MCT meals were found to increase metabolism by an average of 12%, while LCTs only increased metabolism by an average of 4%. The authors concluded that MCT consumption “over long periods of time produces weight loss even in the absence of reduction [caloric] intake” (“Thermic effects of medium- and long-chain triglycerides in man”, American Journal of Clinical Nutrition, 1986).
For years, farmers have known to feed animals LCTs such as soybean and corn oil to fatten them up and feed them MCTs to cut them down. Now that people are demanding leaner meats, some farmers are feeding their animals coconut oil in order to cut them down.
Eat at least 2 teaspoons a day of coconut fat, which can be used in smoothies, salad dressings or plain food because it’s so delicious!
Eat your fats RAW!
Eating most or all raw foods can be an important factor in weight loss. I have never seen an obese crudifier.
Dr. Edward Howell spent a lifetime researching the biochemistry of enzymes. He studied hundreds of published scientific studies on enzymes and came to surprising conclusions that affect health, longevity and weight loss. He discovered that eating food heated above 118F kills all the enzymes and that while we eat cooked food, our pancreas has to produce enzymes. When this function is exhausted, we die. But if we eat raw food, the enzymes to digest the food are already in the food and our pancreas has a much lighter load. We live longer, we are healthier, we have more energy. And it’s easier to achieve and maintain our ideal weight.
One of the studies he reviewed showed that cooking food raises the glycemic index; that is, it causes the body to respond by secreting more insulin (Rosenthal and Ziegler at George Washington University Hospital, 1929). It’s well known that eating cooked starches (like potatoes or popcorn) causes your blood sugar to spike. Some diabetics in this study ate raw starches and had very little rise in blood sugar, the opposite of what would have happened if the starches had been cooked. They didn’t need insulin. Non-diabetics had a very slight increase in blood sugar. This showed that cooking increases the glycemic index of foods. As we’ll see later, this means that food gets fatter when cooked.
Howell found that raw calories did not act like cooked calories. “Cooked calories excite the glands and tend to be fattening… As a general rule we can say that a raw potato is not as fattening as the same cooked potato. A raw banana is not as fattening as a baked banana. A raw apple is not is. as fattening as a baked apple” (Enzyme Nutrition, The Food Enzyme Concept, p. 107). He studied several veterinary journals and learned that the way farmers fattened animals for maximum profit was by serving them cooked food Pigs, for example, would not get fat enough on raw potatoes, while cooked potatoes did the trick for extra profit to the farmer.
Lipase, the enzyme that breaks down fat for digestion, is absent in cooked foods. Traditional Eskimos ate enormous amounts of fat, but all were eaten raw with lipase intact. Dr. VE Levine of Omaha, Nebraska, examined 3,000 traditional Eskimos during three trips to the Arctic and found only one overweight person.
Lipase has been found to be deficient in obese humans. Howell cites a study by Tufts University School of Medicine (1966) in which tests were done on the abdominal fat of obese people and an enzyme deficiency was found in their fat deposits.
A raw diet that is low in calories does not have to leave one hungry or malnourished. But put someone on a low-calorie diet of cooked and specially processed foods, and they’ll be hungry, even obsessed with food. Put the same person on a low calorie raw diet and they will feel great, full of energy and satisfied. If you need to lose weight, you are likely to lose more weight on a raw diet than on a cooked diet with the same number of calories.
Also, a raw diet is not primarily about weight loss. Even when you reach your ideal weight, this is a way to “eat for life,” in both senses of the phrase. Your body on a raw diet has a much better chance of preventing disease and even reversing disease. Your raw body receives the enzymes, vitamins, minerals, biophotons and other nutrients lost in the fire of cooking.
Finally, to lose weight and keep it off, write it down! Counting your calories and writing down what you eat will ensure you stay on track and not deny how much you’re eating. By eating raw and eating those good fats, you won’t go hungry. By writing it down, you won’t overcompensate and wonder why you haven’t lost weight. While it’s true that what you eat is more important than calories, calories still count.
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