The Truth About Weight Gain -2

Two out of three people in America today are either chubby or big-bellied. That means every time you sit down in an airplane or a packed movie theater, additional likely than not you’re going to wind up as the lean center of a fat sandwich. But as you look right including left and see nothing but heft, you can’t help but think, What happened?

In what way or manner did we all get so darn fat?

Well, the amiable answer is that we eat additional calories. The Centers for Disease Control and Prevention establish that American men eat 7 percent more calories than they did in 1971; American women eat a whopping 18 percent more-an additional 335 calories a day! But the harder question is this: Why do we eat so quite a few added calories? Are we suddenly more greedy? Do we have some kind of collated departure wish? Is the whole country hellbent on qualifying for the next season of Biggest Loser?

No. There’s an even crazier reason: It’s the food!

We’ve over-and-above added calories to traditional foods, often in cheap, mass-produced vehicles like high fructose corn syrup. These new freak foods are designed not by chefs, but by lab technicians packing every morsel with highest calories at least possible cost-with little or no regard to dietary impact. Indeed, Eat This, Not That! 2011 has brought to light the truth about some of your adored fast food together with grocery store items and how they’re causing you to pack on additional pounds. It’s acceptably to kill your appetite, which-in these cases, anyway-would be a clear thing.
THE FAST-FOOD HAMBURGER
The great American staple. Don’t worry, burgers really do come from cows-but have you ever wondered in what way or manner those giant chains method and distribute so much meat so cheaply? And . . . are you sure you want to know?

The Truth: Most fast-food hamburger patties begin their odyssey to your buns in the hands of an enterprise called Beef material. The multinational specializes in taking slaughterhouse trimmings-heads and hooves and the like-that are normally used only in pet food and cooking oil, and turning them into patties. The challenge is getting this byproduct meat clean acceptably for human appetite, as both E. coli and salmonella like to concentrate themselves in the greasy deposits.

The enterprise has developed a method for killing beef-based pathogens by forcing the ground meat through pipes and exposing it to ammonia gas-the same chemical you might use to disinfected your bathroom. Not only has the USDA permitted the process, but it’s also approved those who sell the beef to keep it hidden from their customers. At Beef Products’ behest, ammonia gas has been deemed a “processing agent” that need not be identified on nutrition labels. Never mind that if ammonia gets on your skin, it be capable of cause severe burning, and if it gets in your eyes, it manage blind you. Add to the gross-out factor the fact that after moving through this extended industrial process, a single beef patty can consist of cobbled-together pieces from different cows from all over the world-a practice that only increases the odds of contamination.

Eat This Instead: Losing weight starts in your own kitchen, by using the same ingredients real chefs have relied on since the dawn of the spatula. If you’re set on the challenge of eating fresh, single-source hamburger, choosing out a nice hunk of sirloin from the meat case and have your butcher grind it up fresh. Hold the ammonia.
BETTY CROCKER’S BAC-O BITS
We’ve all been there before: A big bowl of lettuce or a steamy baked potato is set before us as well as the sudden desire for a bit of smoky, porky goodness pervades. We try to resist, but we grab for the bottle anyway: Mmmmm . . . bacon.

The Truth: Not quite. If it’s Bac-Os you grab for, just know that there’s not the slightest whiff of anything pork-like to be found in the bottle. So what are those little chips you’ve been shaking over your salads? Well, mostly soybeans. The bulk of each Bac-O is formed by tiny clumps of soy flour bound with trans-fatty, fractionally hydrogenated soybean oil furthermore laced with fabricated coloring, salt, and sugar. The result is a product that’s actually less beneficial for your heart than the real thing!

Eat This Instead: Hormel makes a product called Real Bacon Bits, furthermore as the name implies, it’s made with real bacon. together with gram-for-gram, the authentic bacon actually has fewer calories than Betty Crocker’s Bac-Os. If Hormel can make a nutritionally superior product using authentic bacon, then why would you ever choose the artificial one that’s loaded with at the least hydrogenated soybean oil?

PREMADE GUACAMOLE
When you buy bean dip, you expect it to be made from beans. together with when you buy guacamole, it seems reasonable to expect it to be made from avocados. But is it?

The Truth: Most guacamoles with the word “dip” attached to the label suffer from a lack of authentic avocado. Take Dean’s Guacamole, for example. This guacamole dip is composed of less than 2 percent avocado; the rest of the green goo is a cluster of fillers and chemicals, furthermore modified food starch, soybean oils, locust bean gum, as well as food coloring. Dean’s is not alone in this offense. In fact, this avocado caper was brought to light when a California woman filed a lawsuit against Kraft after she noticed “it just didn’t taste avocadoey.”

Eat This Instead: Avocados are high with fiber and heart-healthy monounsaturated fats. Trading the good stuff in for a bunch of fillers is cheating both your belly and your tastebuds. Either look for the actual stuff (Wholly Guacamole makes a great guac), or mash up a bowl yourself. Scoop out the flesh of two avocados, combine with two cloves of minced garlic, a bit of minced onion, the juice of one lemon, chopped cilantro, one medium chopped tomato, including a pinch of salt.
Bonus Tip: Unlike packaged-food manufacturers, fast-food and sit-down restaurants don’t usually rely on chemicals to enhance flavor. Instead, they pack in sugar and sodium, calorie counts be damned.
FRUIT ON THE BOTTOM YOGURT
It seems like the ideal breakfast or snack for a man or woman on the go-a perfect combination of yogurt and antioxidant-packed fruits, pulled together in one convenient little cup. But are these low-calorie dairy aisle staples really so helpful for you?

The Truth: While the yogurt itself offers stomach-soothing live cultures and a decent serving of protein, the sugar content of these seemingly beneficial products is sky-high. The fruit itself is swimming in thick syrup-so much of it, in fact, that high-fructose corn syrup (and other such sweeteners) often shows up on the ingredients list well before the fruit itself. Furthermore these low-quality distilled carbohydrates are the last thing you want for breakfast-Australian researchers found that people whose diets were high in carbohydrates had lower metabolisms than those who ate proportionally more protein. Not to acknowledge, spikes in your blood sugar be capable of wreck your short-term memory, according to a study in the European Journal of Clinical Nutrition. Not what you need just before your urgent 9 a.m. meeting with the boss!

Eat This Instead: Plain Greek-style yogurt, mixed with authentic blueberries. We like Oikos and Fage brands-they’re jacked with about 15 to 22 grams of belly-filling protein, so they’ll help you feel satisfied for longer. together with blueberries are another great morning add-scientists in New Zealand put on a base that when they fed blueberries to mice, the rodents ate 9 percent less at their next meal.

TURKEY BACON
Pork bacon’s got a damaging rap for wreaking disruption on your cholesterol. But is turkey bacon really any better?

The Truth: Stick with the pig. As far as calories go, the difference between “healthy” turkey bacon and “fatty” pig is negligible-and depending on the slice, turkey might sometimes tip the scales a touch additional. Additionally, while turkey is indeed a leaner meat, turkey bacon isn’t made from 100 percent bird: One look at the ingredients list will show a long line of suspicious additives furthermore extras that can’t possibly add anything of nutritional value. furthermore finally, the sodium content of the turkey bacon is actually higher than what you’ll find in the kind that oinks-so if you’re worried about your blood pressure, opting for the original version is essentially the smarter move.

Eat This Instead: Regular bacon. We like Hormel Black Label and Oscar Mayer Center Cut bacon for some low-cal, low-additive options.

REDUCED-FAT PEANUT BUTTER
Nothing makes a PB&J feel less indulgent like a scoop of low-fat Jif. It’s low fat, so it must be better for you . . . right?

The Truth: A tub of reduced-fat peanut butter indeed comes with a fraction less fat than the full-fat variety-they’re not lying about that. But what the food companies don’t tell you is that peanut oil-the fat in peanut butter-is a heart-healthy monounsaturated fat that be capable of actually help fight weight gain, heart disease and diabetes! Instead, they’ve tried to cash in on the “low-fat” craze by replacing that healthy fat with maltodextrin, a carbohydrate used as a filler in several processed foods. This means you’re trading the beneficial fat from peanuts for empty carbs, double the sugar, and a savings of a meager 10 calories.

Eat This Instead: The actual stuff: no oils, fillers, or added sugars. Just peanuts and salt. Smucker’s Natural fits the bill, as do abundance other peanut butters out there. We especially like Peanut Butter & Co. Original Smooth Operator and Original Crunch Time.
Bonus Tip: The typical American drinks 450 calories a day-a quarter of the calories you’re supposed to consume during a whole day Beware.

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