Overweight Kids -- Overweight Teens?

Overweight Tots May Stay Fat

By Jason Knapfel
eDiets Senior Editor

Often when we see a chunky child, we think "Oh, that's just a little leftover baby fat. They'll outgrow it." But our weight problems can start in toddlerhood, and may be permanent, a new study shows.

The study looked at more than 1,000 American boys and girls. Sixty percent of the children who were overweight at any time in the preschool period, and 80 percent of the children who were overweight at any time during the elementary period were overweight at age 12 years old, writes Philip Nader, MD, of the University of California, San Diego, and his colleagues in the study.

The moral of the story is that it may be better to address weight issues early on. But the findings don't mean that all overweight toddlers will become overweight teens, or that thin kids will stay that way. In fact, the study shows that 40 percent of the kids ever overweight in preschool, and 20 percent of those ever overweight in elementary school, were not overweight at age 12.

It's never too late to take control of your family's health. We can help you make those healthy, everyday choices that mean so much. Join eDiets and get your family back on track to a healthy future today.

South Beach Research Foundation

The Agatston Research Foundation was founded in 2004 by Dr. Arthur Agatston, preventive cardiologist and author of the best-selling The South Beach Diet®. In creating the Agatston Research Foundation, Dr. Agatston is fulfilling a personal dream to improve the heart health and wellness of the nation through research, education, and prevention. According to Dr. Agatston, "Through research funded by The Foundation, it's my goal to drive changes in how the health-care system manages disease prevention and wellness — and I hope to empower individuals to make healthy lifestyle changes themselves."

Specifically, the goals of The Foundation are to:

• Conduct and fund research that contributes to reducing the incidence of heart attacks and strokes
• Educate and empower the public to take an active part in managing their health
• Promote innovative health-care programs oriented towards prevention
• Advance and promote a greater focus on prevention among the medical community

The Foundation participates in a varied research agenda, focusing on improving people's lives and well-being and promoting disease prevention. Below is a brief description of some of the innovative studies The Foundation is involved in:

• The Healthier Options for Public Schoolchildren (HOPS) Study is testing the feasibility of improving school breakfasts and lunches and enhancing nutrition and wellness education in an elementary school setting and creating a replicable program with the goals of reducing childhood obesity and improving academic performance.
• The Effect of a Low-Processed Carbohydrate, Relatively High-Protein Diet Enriched with Mono- and Polyunsaturated Fatty Acids on Weight Loss, Body-Fat Loss and Distribution, and Cardiovascular Disease Mechanisms in Patients with Metabolic Syndrome. This study is testing the effectiveness of a healthy diet — which emphasizes lean protein and the right fats and carbs — on weight and body-fat percentage, as well as markers for cardiovascular disease in patients with metabolic syndrome.
• The Effect of Diet on Inflammation Mediators and Adult Stem Cells Study is investigating the effects of a Western diet — high in refined carbs and bad fats — on the inflammatory response.
• The South Beach Diet® and Acne Study is determining whether following the South Beach Diet® lifestyle has an impact on the presence of acne.
• Rodale Employee Heart Health Study (REHHS) is looking into state-of-the-art 64-slice CT scanning technology and noninvasive angiograms to determine how these tests may complement — and add value to — traditional cardiovascular screening methods.

The New York Times Magazine recently featured a cover story about The Healthier Options for Public Schoolchildren (HOPS) Study, which is funded by The Agatston Research Foundation.

Fruits & Veggies: frozen as nutritious as fresh

Fruits and Veggies: Fresh vs. Frozen

Rrom Sonoma Diet

Fresh fruits and vegetables are certainly the most appealing choice in terms of taste and texture, but sometimes you just don't have time to buy, wash, and chop a head of broccoli or a bag of onions. Frozen varieties are an easy option that ensures you get your daily dose, but they're also just as nutritious because they're picked fully ripe and then processed right away. Frozen vegetables are generally preferable to canned, except when it comes to tomatoes.

Here are a few guidelines you should follow when buying canned or frozen fruits and vegetables:

• Always look for fruits and vegetables canned in water or their own juices, and be sure to check the label for added salt. Avoid fruits and veggies canned in syrup, which is loaded with sugar.
• Most canned and frozen vegetables are cooked during processing — even if only briefly — so it's important to use shorter cooking times and lower temperatures to preserve more of their nutritional value.
• Instead of boiling frozen or canned vegetables, try steaming, baking, or even microwaving them. These methods require less water, which means more nutrients.

Two eggs a day -- no impact on cholesterol

Eggs: The Other Protein

From Sonoma Diet

Eggs may not pack the protein punch of most meats, but they're still a great source of protein because more of their fat is monounsaturated. What's more, the yolks are a great source of easily-absorbable lutein, an important antioxidant (also found in spinach and other green vegetables) that's great for your eyes and your skin. By the way, the theory that eggs increase cholesterol levels in the bloodstream has been thoroughly debunked. One recent study found no difference in heart disease risk between those who ate one egg a week and those who ate one a day. Another study concluded that eating two eggs a day for six weeks had no impact at all on cholesterol levels. The key is to prepare your eggs healthily -- large amounts of butter, cheese, and cream in the company of sausage and bacon aren't good for your cholesterol level or your waistline.

Dr. Guttersen's Tip of the Day

Eggs a Million Ways

Eggs are a wonderful complement to almost any vegetable, including greens, mushrooms, tomatoes, and onions. The Sonoma Diet is a great way for you to take advantage of these delicious combinations. They're also fantastic with smoked fish, whole grain toast, and beans. Take a look in your refrigerator -- if you have eggs, you're well on your way to a complete, delicious meal.

Calorie Counting - the Best Weight Loss Method?

Why Calorie Counting Doesn't Work for Weight Loss

From Fat Loss For Idiots

Most people believe that calories are the "enemy", since eating excess calories leads to excess fat, right? That�s why most people believe that the fastest way to lose weight is to cut way back on calories each day.

After all, if a dieter is eating 2,500 calories per day and they decide to cut back to 1,500 calories per day -- then obviously those extra 1,000 calories have to result in weight loss, right?

Well, actually this is not exactly true.

In fact, if you try to cut your calories too much (via starving yourself and skipping meals) then you'll quickly reach a dieting "plateau" (a point where the scale refuses to drop any lower no matter how little your are eating).

Firstly, let's talk about how the average person begins a new diet...

The scenario usually sounds something like this... One day you look in the mirror and see that your clothes are fitting tighter than normal, and you look more overweight than normal. ...And on this day you get angry with yourself, you're angry with what you see in the mirror -- and you decide that you're going to lose weight no matter what it takes.

You are filled with lots of motivation and anger on this day, and you feel determined to do whatever it takes to get slimmer.

So what's the first thing you do?

...You begin skipping meals and cutting way back on calories in an attempt to starve yourself thinner, since you're convinced that calories are the enemy. Anyway, the above scenario is how you begin your starvation diet. On the first day of dieting you feel so motivated to lose weight that you decide to skip breakfast.

Unfortunately, this motivation doesn't last for long, because after a few hours your hunger begins making you feel weak -- because your body is not accustomed to "skipping meals" like this, and your body is not accustomed to being without calories for so long.

Anyway, by the time lunchtime arrives you're so hungry (and weak) that you feel absolutely miserable -- but yet you bravely tell yourself that you can handle this diet (because after all, you certainly don�t want to feel like a quitter).

So you perhaps have a piece of fruit for lunch (or perhaps another small food item instead), since you're still convinced that you can starve yourself thinner. Finally, hours later when dinnertime arrives you're so miserable and hungry that you have a major headache -- and this is the moment when you finally begin to realize that starving yourself might not be such a good idea after all.

After this first day of starving yourself you feel horrible, but you're determined to stick to your diet since you don't want to be a quitter so soon -- so you'll likely hold out for another few days on this diet. Or, if you are particularly brave then you may even hold out for a week or two. However, regardless of how long you actually hold out -- you won't get any slimmer and the final result will still be the same.

You see, even after two weeks of starving yourself you won�t have achieved any serious weight loss at all. In fact, your body will still look the same when you look in the mirror.

Why is this true?

This is true because most of the weight lost during a �starvation diet� is just water weight, and not real fat loss.

You must remember that any "water weight" lost during a starvation diet will be gained back immediately when you stop dieting and start eating normally again.

Also, whenever you starve yourself you cause a hidden factor to come into play...

You see, whenever you starve yourself your body will begin burning fewer calories each day.

For instance, let's say that you normally eat about 3,,000 calories per day.

....But then you suddenly cut way back on calories -- so that you're now eating only 1,000 calories per day.

Guess what happens?

Even though you're eating 2,000 fewer calories per day your body will begin burning 2,000 fewer calories per day -- so in reality your weight will remain the same even though you're eating 2,000 fewer calories per day.

When this happens the scale will stop going down regardless of how little you are eating each day, and this is known as a weight loss �plateau.�

This is why most starvation dieters cannot make the scale go down anymore after just two weeks of dieting. They all hit a plateau where the scale just refuses to go down any further, no matter how little they are eating each day.

Now you know why you've always failed when trying to starve yourself in the past, since it's just not possible to lose weight by starving yourself.

The truth is that serious weight loss can never be achieved by starvation dieting.

Serious weight loss can only be achieved by giving your body the right types of calories at the correct times each day, which is something that we talk about below...

Your body is actually like a big engine -- and the truth is that your body needs all 3 types of calories (protein, carbs, and fat) to some degree.

To begin losing weight fast we recommend using the new Idiot Proof Diet from Fat Loss 4 Idiots -- because it does not require any calorie counting (it's one of the only diets in the world which forces fast weight loss without the need to count calories).

You can begin this new diet right here.

Soy: The Pros and Cons

HEALTHWIRE I APRIL, 2001 I CONTACT: DONNA M. CARROLL, M.A., M.S. (616) 344 1046

Intensive research on soy has shown a number of identifiable benefits as well as a few cautionary flags, especially for using supplements.

About 25 grams of soy protein a day, with its naturally occurring isoflavones, has been found to reduce low density lipoprotein by about 10%.

If you want to add soy to your diet to lower your cholesterol and perhaps to gain other potential health benefits, you’ll need to start slowly.

Soy has been generating a lot of press in recent years. Yet soy is hardly new. Soy products have been around for thousands of years, mainly in Asia where soy is a dietary staple.

Much of soy’s appeal here stems from research showing that Asian peoples have lower rates of heart disease, breast and prostate cancer, fewer hip fractures and fewer hot flashes. It’s easy to oversimplify, however, and many other lifestyle factors such as fat intake and daily exercise levels may also play a role.

Intensive research on soy has shown a number of identifiable benefits to adding soy to our diets as well as a few cautionary flags, especially for using supplements.

Soybeans are highly nutritious. They provide high quality proteins, isoflavones and essential fatty acids. They are low in fat and have no cholesterol.

One of the main components researchers have focused on are isoflavones, particularly genestein and diadzein. These isoflavones in soy are phytoestrogens, weak estrogen-like substances made by plants. They are similar enough to estrogen that they are able to bind to estrogen receptors, possibly explaining how soy might protect against breast cancer, for example.

To date the most compelling evidence in favor of soy is its beneficial effect on cholesterol levels. After decades of study the Food and Drug Administration in October 1999 endorsed soy as a means of lowering cholesterol.

For a soy product to claim it can help lower cholesterol it must meet specific guidelines. Studies showed that it requires about 25 grams of soy protein with its naturally occurring isoflavones per day to reduce low density lipoprotein (LDL) by about 10 percent in individuals with LDL above 160. The closer to normal a person’s LDL level the smaller the beneficial effect.

A soy food claiming it can lower cholesterol must provide at least 6.25 grams of soy protein per single serving. This is about one quarter the daily amount required to show a benefit. The food must also be low in fat (having less than three grams), sodium, saturated fat and cholesterol.

The FDA allows similar claims of cholesterol-lowering effects for the soluble fiber in oat bran and psyllium.

Many Questions Unanswered
Because the chemical structure of isoflavones is similar to that of estrogen, isoflavones bind to estrogen receptors. By competing with estrogen the isoflavones are believed to dampen the effect of estrogen in the body.

This should have a positive effect on the risk of breast cancer which increases with exposure to estrogen. This theory has been supported by animal studies and by observational studies of Asian women who eat diets rich in soy and have lower rates of breast cancer than American women.

A number of recent studies have generated conflicting results. One study of women who were given soy supplements found that fluid from their breasts showed breast cell proliferation, a potential precursor for breast cancer development.

Animal studies also showed human breast cancers transplanted into mice grew at a faster rate when fed with soy isoflavones than controls.

These results and findings of a number of similar studies contradict the assumption that soy protects against breast cancer. Although it may be protective in some cases there may be other instances in which it promotes cancer growth. Further studies are needed and some medical experts caution women against changing their diets to take in very large quantities of soy, particularly in the form of supplements.

There is no evidence to show that soy-based foods eaten in moderation as part of a varied diet, are harmful.

Soy foods have shown promise in lowering the risk of osteoporosis in older women. A study conducted at the University of Illinois showed that soy protein was effective in decreasing the risk of osteoporosis and cardiovascular disease in postmenopausal women.

Apart from the estrogen-like effects of soy isoflavones, researchers believe that soy foods may help build healthy bones by increasing the body’s supply of calcium.

Most of the research on soy related to osteoporosis has been in animal studies and involves very high doses of soy protein. More human studies are needed to determine the usefulness of soy in lowering the risk of osteoporosis.

Although Asian women report fewer problems with hot flashes and other menopausal symptoms than their American counterparts, studies have found very little if any effect on hot flashes when soy was added to the diets of postmenopausal women in the United States.

Adding Soy To Your Diet
If you want to add soy to your diet to lower your cholesterol and perhaps to gain other potential health benefits, you’ll need to start slowly. If you try a soy food and don’t like it, don’t give up. Keep an open mind and try something else.

Tofu can virtually disappear into a dish, taking on the spicy flavors of chili, for example.

Just four ounces of tofu gives you 13 grams of soy protein. Studies showed cholesterol-lowering benefits of soy in those who ate 25 grams of soy protein per day.

Soy milk doesn’t taste like cow’s milk, but if you use 8 ounces in a fruit smoothie, you can get 10 grams of soy protein in a healthy snack. Many people also enjoy the taste of chocolate and vanilla flavored soy milk.

Just one quarter cup of roasted soy nuts gives 19.5 grams of soy protein. Soy nuts have a crunchy, pleasing texture and you can eat them alone or mix them with raisins and other nuts, seeds or dried fruits for a quick and healthy snack.

Muffins made with soy flour and soy protein bars also offer variety and an easy way to add soy without big changes to your diet.

Veggie burgers, soy dogs and soy cheeses can all be incorporated into meals. Try ordering soy-style dishes such as spicy bean curd and miso soup at Asian restaurants. If you like the dish, you can learn how to make it at home.

Any attempt to boost soy consumption long-term should aim for variety. If you rely on only one or two foods to change your diet you’ll get bored.

Most of the uncertainty surrounding soy concerns high doses of isoflavones taken in the form of pills or powders in quantities larger than provided by a normal diet.

By making soy foods part of a healthy, balanced diet you can improve your cholesterol levels and at the same time get the benefits of a low-fat, high quality protein.

REFERENCES:
John Henkel, “Soy: Health Claims for Soy Protein,” FDA Consumer, May-June 2000.
“FDA Approves Health Claim for Soy Protein,” Physician Assistant, April 2000.
Erik Goldman, “Soy May Help After Menopause, But Won’t Replace HRT,” Family Practice News, November1, 1999.
L. Helmuth, “Nutritionists Debate Soy’s Health Benefits,” Science News, April 1999.
Bonnie Liebman, “The Soy Story,” Nutrition Action Healthletter, September 1998.
Carol Saunders, “Sorting Out Health Claims About Soy,” Patient Care, December 15, 2000.
David Schardt, “Phytoestrogens for Menopause,” Nutrition Action Healthletter, January 2000.
“Soy Substances Slow Prostate Cancer Growth in Animals,” Cancer Weekly, November 15, 1999.
“When It Comes to Soy, Have We Overshot the Mark?” Tufts University Health and Nutrition Letter, May 2000.