Dear Lea: My daughter and I are embarking on a 28-day Fast Metabolism Diet adventure for the first time. Have you heard of this? My goal is to refresh my metabolism and shift old habits. –CP.
Dear CP, I was not familiar with the Fast Metabolism diet per se (there are so many diets on the market), but I reviewed the diet today and have some comments. I agree with the many healthy diets that currently limit corn, soy, gluten (wheat), sugar and include lots of veggies, fruit,healthy fats, nuts, seeds and whole grains. This diet’s different approach, of course, is the alternating amounts of carbs, fats and protein every few days. Gluten and soy generally are hard to digest even if you do not test “intolerant”. Corn is a starchy food and so often GMO. Sugar is a concentrated form of carbs so is usually high calorie and high glycemic both of which aid weight gain.
To lose weight no matter what the approach portion sizes should be considered. This diet defines portion sizes reasonably well. Eating at least every 3-4 hours (with the 3 meals, 2 snacks) helps to keep your metabolism steady so you continue to burn calories. Calories in, calories out is not always the answer to weight loss anymore but moderation is always helpful.
By the way, I found a wonderful brand of stevia, Pyure. There is very little aftertaste! If you are a caffeine drinker, be careful about going “cold-turkey”. You may experience some headaches during the first few days.
After you complete the diet, I recommend continuing to eat healthy, unprocessed foods with the emphasis on lean protein, healthy fats, nuts, seeds, lots of veggies with low glycemic whole grains and fruits in moderate amounts. The trouble with diets is that people often diet then go back to the way they were eating that was unhealthy or originally caused the weight gain. The healthy snacks on our website will help with healthy between meal snacks.
Best of luck this month and congratulations on choosing to care for yourself by eating healthy!
Lea Basch is a registered dietitian and has been in the nutrition industry for over 30 years, most of which she spent at Longmont United Hospital in Boulder, Colorado, where she was one of the founders of the facility’s nutrition program. Longmont’s Planetree philosophy of caring for the body, mind and spirit of patients is very much in line with Lea’s interest in both traditional and alternative therapies for treating chronic illnesses. Gluten-intolerant herself, Lea now focuses much of her time on the latest research and issues relating to gluten-free diets and other food intolerances. She is a diabetes educator and is a Registered Dietitian with the American Dietetic Association. Lea’s lifelong passion has been combining the science of nutrition with the heart that it takes to change lifelong habits.
Lea received her BS and MS in Nutrition and Dietetics at Florida International University and BA in Education at University of Florida. Ask Lea your most pressing nutrition questions at Lea@tastefulpantry.com