NBC's Biggest Loser Nutritionist Blog

NBC's Biggest Loser Nutritionist Blog (129)

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Starting in December, "Biggest Loser" nutritionist Cheryl Forberg is partnering with Melissa’s Produce to offer a series of prizes throughout the year. All members of Cheryl’s social networks are entered to win, so enter today!
Facebook.com/cherylforbergrd

Twitter.com/cherylforbergrd
The first giveaway includes treats for the holidays and the tools you need to start the New Year on track, including:

The first prize drawing is December 1, so join Cheryl’s social network today!

The Biggest Loser Season 11 may be over,  but that doesn’t mean we are all going on vacation (and even if you are literally going on vacation, this is no time to let your diet slip). I’ll be posting the usual assortment of tips, reminders and recipes to keep you on the right track as always, so check back here each week.

In addition, I’ll also be giving away a year-long membership to The Biggest Loser Club every week! The Biggest Loser Club is an interactive nutrition and excises program that creates customized meal plan and daily exercises especially for you. To enter this week, leave a comment for me on Facebook telling me your ultimate weight-loss goal.

If you tuned in to The Biggest Loser finale last week, you saw Denise Hill win the at-home prize while Olivia became Season 11's Biggest Loser. Deni's food journal entries spoke volumes.

Successful weight loss requires dietary modification, cardio and weight bearing exercise, as well as addressing the psychological aspects of emotional eating (which affect most of us on some level).

Many of you have asked what the contestants eat to fuel their vigorous exercise and to help them achieve their weight loss success.

Today, I'd like to share Denise’s before-and-after food journal.

eggplant

With Team Purple in the Final Four (Hannah and Olivia were the first couple to make it together) on The Biggest Loser this week, what better time to address the power of purple food? A favorite around the Ranch, for many reasons, has long been eggplant.

Though they’re found in a myriad of colors and sizes, most of the eggplant we see in the market are deep purple in color and oblong in shape. The purplish skin is indicative of the presence of anthocyanins. These powerful antioxidants can help lower the risk of a number of different cancers as well as support memory function and can also be found in relatively high amounts in açaí, black currants, and raspberries and blueberries. (All that, and did you know "purple" even has its own website?)

But that’s not the only reason to savor eggplant. This versatile veggie is 95% water, which means it doesn’t have an awful lot of calories. For example, a 1 1/4 pound eggplant yields about 5 cups of uncooked eggplant with just over 100 calories.

A friend of mine recently posted on Facebook: “OK, so why does the husband lose 7 pounds and I only lose 3 in the past 10 days of the ‘new regimen?’... so not right.” So, does this sound familiar?

Many times when a husband and wife, or male and female couple start a weight loss journey together it seems that the man loses weight faster and more easily than the woman does. For us women, that’s downright frustrating.

There are several explanations for this phenomenon, but it’s also important to keep the focus on you, and to only compare yourself to you, not to others. So, to cut to the chase, here are a few of the reasons why men tend to lose weight faster and more easily than women:

Women tend to be more prone to “emotional eating”: In 2009, the Brookhaven National Laboratory conducted a brain imaging study to look at how we control our brain response to our favorite foods. Men were better able to control their responses. This may explain part of the puzzle on why women typically have a harder time dropping the pounds.

Men may be more competitive than women. Some research has shown that when money was awarded for every pound lost, men did better than women. It is interesting to note the percentage of men winners on the Biggest Loser compared to women (70% of the winners have been male).

Men have more muscle mass: Men tend to have more muscle than women, and we all know that muscle burns more calories than fat. Having a higher muscle composition leads to a higher metabolism. Based on several studies, the metabolism of a man has been found to be anywhere from 3-10% higher than that of a women of the same weight and age.

Female hormones play a role: Female hormones, such as estrogen, make it easier for the body to deposit fat.

With all this stacked against women, don’t be discouraged. Focus on you and don’t compare to yourself to your man! Pay attention to your eating habits and take note if you’re eating for emotional reasons or for true hunger. Keep a food journal and record your emotions/feelings in it throughout the day. Add resistance/weight training to your workout routine to help increase your muscle mass (and metabolism).

Most important, don’t give up. Take small steps toward a healthier, more active lifestyle and you will see results.

Eating and sleeping are two of our most basic functions, and they bear an important relationship to one another. Clients and Biggest Loser contestants have often asked me, "What is the best time to eat dinner?" It's not so much a question of the best time to eat the meal, as it is of when's best for you.

The time that you eat dinner is not as important as how close it is to your bedtime. If you’re eating dinner too close to your bedtime, you may experience reflux (heartburn), not sleep as well as you otherwise might, or skip breakfast the next morning (this is quite a common pitfall).

It works the other way, too. The proper amount of sleep is important to your meals. Sleep deprivation may actually cause you to eat more to help you "wake-up." This can cause unwanted weight gain, and may lead to less exercise because you may feel too tired for a workout. Not good.

Eating dinner 2-3 hours before bedtime may help with several common issues:

As the saying goes, we eat with our eyes first. Our meal is more appetizing when the food looks pretty on the plate. Using bright vibrant colors helps with this, but here’s the best thing about cooking with color: it’s healthy for us!

Red bell peppers are one of my favorite reds to use in recipes. They can be stuffed and used as a main course, or sliced and thrown in a salad, grilled on the BBQ, roasted or used in sauces.

Bell peppers have a recessive gene for capsaicin, the plant chemical responsible for the heat in other peppers. This is the reason they aren’t hot like the others. One cup of sliced raw red bell pepper has 29 calories, 2 grams of fiber and it’s packed with nutrients including 58 percent of our daily value of vitamin A and 156 percent of our daily value of vitamin C.

When choosing your bell peppers at the grocery store, look for ones that feel heavy for their size. Make sure the skin doesn’t have any wrinkles and is firm. Skip over the peppers that have bruises, sunken areas, cracks and slashes or black spots. Store them in a plastic bag in the refrigerator and they should last for about a week.

As delicious and crispy as bell peppers are raw on their own or served as part of a crudité, roasting peppers intensifies them and adds a layer of smokiness. Roasting peppers, as you would red peppers for my Easy Sofrito Sauce in this recipe for Huevos Sofritos from Flavor First, is relatively simple.

Roast the whole bell pepper under a broiler or over a gas flame, turning occasionally, until you see the skin blister and notice the degree of char you want (5 to 10 minutes over an open flame). Place in a bowl and cover with a lid (or put the pepper in a paper bag), and allow the steam to loosen the skin. When it’s cooled enough to handle, carefully peel away the skin and remove the seeds.

Looking and feeling great requires a comprehensive approach. If you aren't sure where to begin, here are 10 Positively Ageless tips to a healthier you, from head to toe.

1. Get physical. Depending on your overall health, you should have a physical exam every 1 to 5 years from age 30 onward. After 65, you should have an exam annually. The tests your health provider orders will depend on your history. Generally, your work-up will include a blood pressure check, a blood test, and sometimes urinalysis. Ask your doctor which biomarker exams may be beneficial to you. Be sure to record all values in your journal to serve as your baseline. You can track your progress over weeks, months and years.

2. Get a face-lift -- for your kitchen. The contents of your fridge and cupboards mirror your health. If your shelves are loaded with sugar and white stuff—chips, crackers, microwave popcorn packets (with oil and “flavorings”)—and your freezer is filled with ice cream treats, it’s time to take out the garbage. Remember, the prize for eating white stuff, processed foods, and soft drinks is a ticket on the Wrinkle Express. Toss the junk and make room for your new best friends. The prize for eating Positively Ageless foods is a slow ride to a healthy longevity.

Maybe you’ve hit a plateau in your weight-loss journey or, for some reason, you’ve overindulged and need to get back on track. To help, I’ve developed what I call my “SOS Plan” -- a streamlined boost that delivers essential nutrition while resulting in a noticeable drop in weight.

Please understand, however: The SOS Plan is NOT for the long term! It is a temporary solution to weight-loss plateaus and occasional over-indulgences. Here are the core precepts:

  • Maintain your overall calorie budget
  • Increase lean protein intake to 35 percent of calories; from fish, poultry and meat
  • Reduce carbohydrate intake to 40 percent of calories, and limit these carbs to fresh fruits and vegetables ONLY
  • Eliminate whole grains (Remember this is only temporary)
  • Reduce or eliminate legumes
  • Maintain your intake of healthy fats at 25 percent of total calories
  • Use the “SOS” plan for no more than four weeks at a time, and no more than three times a year
Why is this combination so effective for weight loss? Let’s take a look at the science behind it.
 

You’ve heard me say it a million times before, and you’ll hear me say it a million times again -- for healthy nutrition, cut out the “white stuff.” That means white flour, sugar, pasta, bread and processed baked goods. They affect your blood sugar and insulin too quickly, and you don’t want an excess of either in your bloodstream. Unlike their browner, whole grain counterparts, these foods lack antioxidants and fiber, which is good for your digestion and can help prevent colorectal cancer. In fact, they don’t offer much of anything, other than calories. The quality of your calories is as important as the quantity, so choose wisely.

 

My new book "Flavor First: Cut Calories and Boost Flavor with 75 Delicious, All-Natural Recipes" hits stores today, and it gets to the root of why so many weight-loss efforts fail.

Why "Flavor First?" Because all too often when we try to eat healthy, we equate that with eating bland. And it doesn't have to be bland. In fact, when the food we make and eat bores us, we can fall back to old unhealthy habits: adding high-calorie sauces, condiments, and dips to our meals or just eating highly-precessed foods.

So how do you conquer these temptations? By making meals that are both packed with flavor AND healthy.

Enter the 75 recipes in "Flavor First." I've also filled the book with tips, techniques and instruction on the principles on which the recipes are built. I hope you enjoy it and start putting flavor first.

For lots more on the book (as well as recipes and an excerpt) check out FlavorFirst.com.

 

Spring is here and, with it, warmer weather and longer days! One of my favorite things about this time of year is being able to cook -- and eat -- outside. Cooking on the grill not only cuts down on the mess in the kitchen, it cuts loads of calories and still imparts that smoky, mouth-watering barbecue flavor.

The next time you decide to grill red meat try a dry or wet rub instead of a high-calorie barbecue sauce or liquid marinade. The rub forms a flavorful crust and is fat-free and intensely flavorful. Even small amounts of herbs and spices deliver a powerful punch of flavor.

The great thing about rubs is that you can create your own easily and inexpensively -- you probably have everything you need in your spice cupboard right now to at least make a basic blend. Start with a little (very little) coarse salt -- sea or kosher are best -- and add fresh-ground pepper, onion powder and garlic (minced fresh or powder) and you’ve got the makings of a simple but tasty beef rub. Add a little cumin and coriander as well if you like.

 

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