In 2 months, by eating a lot more food, in general, especially healthy fats, only exercising for 15 minutes 3 times a week, I lost 25 pounds and felt healthier than ever before. This article reveals how and why this always works for others and why other approaches fail or are not sustainable.
By Will Harmony, staff writer
We are constantly bombarded with conflicting and inconclusive reports as if scientific study is simply a matter of opinion, or that in spite of our best and brightest mind’s attempts to truly understand the problem and facilitate a definitive solution. The Weight loss industry, alone, constitutes a $500 billion industry worldwide, which is plenty of incentive to succeed short term, but fall short of being a solution that succeeds in such a manner as to eliminate future revenue.
I know from my experience, that, even if I ate what I had come to believe was a healthy diet, I was still growing a “beer belly” even though I don’t drink beer, and even though I exercised too, my blood pressure was beginning to creep toward hypertension. So what was going on? Was it genetics? I was always asked if I had weight issues such as obesity, cancer, high blood pressure, etc. in my family’s history, so was my genetics to blame? Since I was exercising and eating well according to official suggestions by our government, it looked like I was heading toward blood pressure meds and according to the size of my beer belly, I was already at increased risk of heart attack and stroke, so what was I to do?
As it turns out there are many missing pieces of the puzzle that have entered into the public mind that seem to actually foster confusion. So, regardless of how that occurs the first thing we have to do is step out of the mainstream so that we are not pulled along by the existing stream of confusion, and at least imagine that unlike the premise that our fate is merely in our genetics (or the stars) and that exercising harder, starvation, medical surgeries, or pharmaceutical interventions are the only options open to us.
We see tons of articles such as “Obesity Still Rising in the US Despite Push to Eat Healthy, CDC Finds” by ABC news, and more currently it is being shown that “Central Obesity” another name for an otherwise normal body weight except for having a beer belly. Which used to be looked on as something more of a cosmetic and image issue, but now is clearly shown to be a serious health risk for cardiovascular disease, as well as death by heart attack or stroke.
How I dealt with these issues, and today, do not need any medicines for blood pressure because it is now very normal. I have no high cholesterol, no high blood sugar, no insulin resistance, and only exercise roughly 15 min 3 or more times a week to maintain a truly healthy body shape and feeling of fitness.
The first big step in my progress was when I encountered Marc David’s webinar regarding the “Psychology of Eating”, which allowed me to realize that our long genetic history has left its mark on us in ways that function as undercurrents once set in motion, which have long lasting effects. We have all heard of the fight or flight response, but the common misconception is that this is a chemical and neurological response that only lasts a few minutes and then goes away, or that it can occur as a low-grade effect on an ongoing basis. However, what I discovered is that the body has a master switch that is flipped to either the mode survival or thrive, and this switch is related to stress, but not in the way most people think stress.
What I discovered specifically is that though I was eating plenty, I was not being satiated, I was not really connecting with my hunger or enjoying my food fully or eating enough good FATS and, as a result, my body did not get the “leptin” it needs an a chemical response to tell my body it got enough food neurologically or chemically, resulting in the switch being thrown into the survival mode due to hunger, even though by volume I was eating plenty.
How I combated, this dilemma was to stop watching TV while I was eating, to really “Slow Down” and enjoy and properly chew my food. The first two months I ate much more food by volume than I previously did and I ate significantly more good fats such as lots of avocados and organic coconut oil.
I lost 25 pounds in 2 months by eating a lot more food, in general, especially healthy fats such as avocados and coconut oil, I only exercised three times a week for about 15 minutes at a time. The how and why of what I did and how it will work for others is what this article reveals.
My starting point was with Marc David and Emily Rosen’s Psychology of eating seminar, but you now have access to a new and improved version of their genius below, for free. I designed this article as a series because my personal journey involves having reached out to virtually every expert I could find, and once I had all the pieces laid out before me so to speak, I put those pieces to work in my life as habits, understandings or only realizations.
I am not affiliated with the Institute for the Psychology of Eating except by my choice, not that I would not want to be, I am merely pointing out that I am sharing this information because it has changed my life for the better. It is very clear that the need is great a need to help people, at last, find the solutions to deal with weight issues, eating disorders, body image, loneliness, confusion as well as stress and spiritual strife.
My personal view, which you will see repeated here often, is that there is an abundance of information available to us, but those in possession of wisdom about this information proliferation are in the minority. Consider this as one of many invitations you find here at wishgranted.com, to experience for yourself, the knowledge of the equivalent of modern day sages, wise people in their related or developing fields.
Find out for yourself by finally achieving, at last, a sustainable form of dietary success that addresses body mind, and spirit! Then, in looking back you will quickly see what did work and what never will work and why! Your success and attainment of understanding can be a guiding light to others too simply witnessing your success makes you a living example.
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So what diet specifically was used for this rapid weight loss I mentioned?
Meet the Star-Athlete & Super-Model Diet.
Actually, I did not follow one specific diet, it took many years of trial and error to determine what foods I reacted to (inflammatory), and which food I was outright allergic to, not to mention which ones would keep me healthy and free from such things as; cancer, high blood pressure, diabetes, obesity, leaky gut, brain fog, depression, fatigue and just about every other health defeating condition one can cite.
As I was writing this part of the article I saw an GMA (Good Morning America) news clip about Tom Brady and Giselle Bunchen’s diet as confirmed and commented on by their personal chef, and low and behold the diet is essentially the same as what I took 20 years to arrive at. I must add that I would have to declare a more rigorous list of absolute restrictions.
In short their diet is described in an interview with boston.com titled “Meet the chef who decides what Tom Brady eats—and what he definitely doesn’t“.
The crux of the diet is described in the following snippets from that article:
“My philosophy is that a plant-based diet has the power to reverse and prevent disease.”
“Campbell: So, 80 percent of what they eat is vegetables. [I buy] the freshest vegetables. If it’s not organic, I don’t use it. And whole grains: brown rice, quinoa, millet, beans. The other 20 percent is lean meats: grass-fed organic steak, duck every now and then, and chicken. As for fish, I mostly cook wild salmon.
It’s very different than a traditional American diet. But if you just eat sugar and carbs—which a lot of people do—your body is so acidic, and that causes disease. Tom recently outed Frosted Flakes and Coca-Cola on WEEI. I love that he did that. Sugar is the death of people.
4. What ingredients don’t you use?
Campbell: No white sugar. No white flour. No MSG. I’ll use raw olive oil, but I never cook with olive oil. I only cook with coconut oil. Fats like canola oil turn into trans fats. … I use Himalayan pink salt as the sodium. I never use iodized salt.
[Tom] doesn’t eat nightshades, because they’re not anti-inflammatory. So no tomatoes, peppers, mushrooms, or eggplants. Tomatoes trickle in every now and then, but just maybe once a month. I’m very cautious about tomatoes. They cause inflammation.
What else? No coffee. No caffeine. No fungus. No dairy.”
Also, see the ABC News article titled “Details of Gisele Bundchen and Tom Brady’s Plant-Based Diet“.
That is how I came up with the name The Star-Athlete and Super-Model Diet.
I the following installments there is a ton of stuff to go over as to why I made all the particular choices that lead up to this kind of diet. However, the Tom Brady-Gisele Bundchen diet described above, as simple as that is, is all the crux of it. I didn’t actually follow this diet as this is the first I have head of it, but it matches what I did, for the most part.
I will also add, that, as concerns my version of this diet, there are more details as to specific dietary restrictions. For instance; when we say no white sugar; that also means all artificial sweeteners such as aspartame etc. The only acceptable sweeteners are honey, maple syrup and stevia (when it is only pure stevia), as the brand Sweet Leaf sells.
Also, when we say no MSG, that also means the exclusion of all excitotoxin, neurotoxic substances such as MSG, Aspartame, and Flavor Enhancers:
Dr. Russell Blaylock – MSG, Aspartame, Flavor Enhancers – Talk, Lecture, Documentary – (Health Food)
Until next time – Will Harmony