Living Well IDEAS
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Living Well IDEASWant to live long, live well, and live happy? We got IDEAS for you!
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  The New Keto-Friendly South Beach Diet: Rev Your Metabolism and Improve Your Health with the Latest Science of Weight Loss
If your weight loss goals keep falling flat despite your best intentions, it may be due to an addiction you don’t even know you have. An addiction to sugar doesn’t mean that you can’t resist a slice of chocolate cake; it’s a true physiological addiction. Consider these insights to help a achieve a healthier lifestyle by blending the keto and low-carb approaches into one eating plan.Beat Sugar Addiction for Better Weight Loss Results
(Family Features) If your weight loss goals keep falling flat despite your best intentions, it may be due to an addiction you don’t even know you have. An addiction to sugar doesn’t mean that you can’t resist a slice of chocolate cake; it’s a true physiological addiction. 
World-renowned cardiologist and creator of the original South Beach Diet, Dr. Arthur Agatston, believes the secret is cutting out sugar and embracing a keto-friendly lifestyle. “Sugar addiction, resulting in insulin resistance, is a big contributor to obesity, diabetes and heart disease,” Agatston said. “‘The New Keto-Friendly South Beach Diet’ follows the proven principles of the low-carb South Beach Diet, includes the keto diet’s higher fat and increases lean protein to combat sugar addiction and improve health.” Agatston’s book is unique in that it follows the proven principles of a low-carb, good-carb, good-fat, healthy-protein approach, layers in science-backed elements of a higher fat diet and modifies it to increase protein. Consider these insights from Agatson to help a achieve a healthier lifestyle by blending the keto and low-carb approaches into one eating plan: More carbs and protein than keto: A keto-friendly, low-carb diet does not require a person to be in strict ketosis to put his or her body into fat burning mode, lose weight and reap the health benefits. The heart-healthy eating plan is both low carb and high fat but allows for higher levels of carbohydrates and provide more protein than strict keto. A different approach to burning fat: A keto and low-carb eating plan switches your body from “fat storage” to “fat burning” by decreasing blood insulin levels without going into ketosis, achieving essentially the same results with a more flexible diet that is low in carbs and high in fat and protein. Clarity on good vs. bad fats: Research shows saturated fats are generally healthy, and the relationship between omega-6 vegetable oils and omega-3 fish oils has been better characterized. Omega-6 vegetable oils are now classified as bad fats while there is more evidence omega-3 fats are good for you. Increased metabolism: Metabolism has been shown to increase with lower insulin levels. Conscious timing of meals: Someone who adopts a keto or low-carb diet may also find benefits from intermittent fasting, or extending the time between meals, as an effective strategy to jumpstart weight loss or to get back on track after a plateau. The notion is not that one must fast, but that longer stretches between eating, specifically eating low carb, helps with insulin reduction. An example of this would be to eat breakfast as added food for lunch or eat breakfast for lunch and have lunch as a midday snack. For more advice to help attain your weight loss goals, visit SouthBeachDiet.com. SOURCE:South Beach Diet KEYWORDS
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 Woman reading a nutrition label at the grocery store (BPT) - You can find them on the side of most every product at your local grocery store. They are plain and kind of boring but nutrition labels were designed to contain vitally important information for good health and wise food choices. These labels tell you the number of servings in a container, how many calories per serving, and what amounts of vitamins and essential nutrients (like sodium) they contain. However, they don’t just give you the raw data, they also tell you what percentage of your daily allowance of needed nutrients you are getting. When it comes to sodium, however, that may be a problem. The daily allowances are based on the 2015-2020 Dietary Guidelines, with guidance from the Institute of Medicine (IOM), now known as the Health and Medicine Division (HMD) of the National Academies of Sciences, Engineering, and Medicine (the National Academies). The current FDA Dietary Guidelines call for a maximum daily sodium allowance of 2,300 mg, well below what the average American eats, which is about 3,400 mg per day of sodium. But, when the IOM studied this issue and released their report in 2013, “Sodium Intake in Populations: Assessment of Evidence,” they found no evidence to lower the daily allowance below 2,300 mg per day and some indication that doing so would be harmful. The level set by the FDA not only represents a significant population-wide sodium reduction effort, it also ignores the latest evidence. An increasing amount of research is contradicting the FDA’s sodium guidelines. A 2014 study, published in the New England Journal of Medicine found that the healthy range for sodium consumption was between 3,000 and 6,000 mg per day and eating less than 3,000 mg per day may increase the risk of death or cardiovascular incidents. And a 2011 study published in the Journal of the American Medical Association found that low-sodium diets were more likely to result in death from cardiovascular disease. Low-salt diets can lead to insulin resistance, congestive heart failure, cardiovascular events, iodine deficiency, loss of cognition, low birth weights, and higher rates of death. Dr. Michael Alderman, editor of the American Journal of Hypertension and former president of the American Society of Hypertension, has repeatedly cited his concern that a population-wide sodium reduction campaign could have unintended consequences. Very few countries in the world meet the government recommendations. A study of almost 20,000 people in 33 countries shows the normal range of consumption around the world is 2,800 to 4,800 mg/day. This is consistent regardless of where people get their food, either from home-cooked meals, prepackaged meals or restaurants. The new nutrition labels were supposed to go into place this year, but now the FDA has indefinitely delayed their implementation. Hopefully this will allow them time to adjust the sodium limits to more accurately reflect the evidence as well as how real people eat and the safe range of sodium consumption. KEYWORDS
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