Health Concern: FAT? continue...

How much Fat do you Need?

Very little. Just about any food you can think of contains some fat, and when your diet is made up of at least 75 percent vegetables, fruits, and grains with a few nuts and seeds but without added oils, fats, cheese, or butter, as in the Lifestyle Diet, about 15 percent of your calories will be in the form of fat anyway. This is all you need. The body is capable of making its own fatty acids from the foods you eat with the exception of linoleic acid, and the mere three grams you need per day is more than supplied by eating a couple of tablespoons of sunflower seeds or one small dish of oatmeal. Even leafy green vegetables such as kale or spinach contain about 10 percent of their calories in fat. It is hard to be fat-deficient. Studies of people put on very low-fat diets, even when as little as .7 percent of their calories are taken in the form of fat as linoleic acid, have shown no adverse physical or psychological effects.

Even official bodies have recently begun to recognize the need to reduce dietary fats for the sake of preserving health. The U.S. Senate's Select Committee on Nutrition and Human Needs recommended in its report "Dietary Goals for the United States" a reduction of fat intake from the present 45 to 30 percent as well as a decrease in sugar consumption to 15 percent of total calories and a corresponding increase in the consumption of complex carbohydrates—the fruits, vegetables, and grains that are the foundation of the Lifestyle Diet. For long-term health and beauty, you should make an even greater reduction so that only about 15 percent of your daily calories are taken in fat.

This is in line with the Pritikin and other low-fat, low-protein diets which have recently caused great interest in both the medical profession and the general public. Pritikin recommends a diet of 80 percent complex carbohydrates, 10 percent protein and 10 percent fat. Although a radical departure from the traditional British, European, and American dietary habits, regimens like the Pritikin diet can not only substantially reduce cholesterol and triglyceride levels, high blood pressure, and high blood sugar, but can also lead to an automatic weight loss and leave people feeling and looking years younger. Such a low protein, low fat diet can also literally beautify a woman both physically and psychically.

At first such a change takes a bit of getting used to, but soon it becomes second nature and the increased vitality, slimness, and good looks it brings you in a few weeks help make it an easy way to eat permanently.

When these are broken down slowly throughout the day, they provide the pancreas with a steady flow of glucose at a rate of about two calories a minute. When you eat something sweetened with refined sugar, the glucose poured into the system (say 100 calories or more all at once) suddenly soars. So does the production of pancreatic insulin in reaction to the insult. When this insult occurs repeatedly, as it does in the usual Western diet, with its average of two pounds of sugar per person per week, the blood sugar levels become depressed, then soar, then become depressed over and over again by a pancreas made trigger happy. In many people this leads to hypoglycemia or low blood sugar, with its corresponding fatigue and mental and emotional symptoms. It can also result in diabetes and in the development of allergic reactions to foods and to petrochemicals, which have recently been linked with diverse mental disorders as well as many acute and chronic forms of illness.

Repeated eating of sugar and products containing it can also result in deficiencies in the B-complex vitamins and an imbalance in certain important minerals. And just in case you are reassuring yourself that you, after all, only eat raw sugar, you should know that one sugar is just about as bad as another. Raw sugar does contain some of the natural vitamins, minerals, and fiber that are found in the sugar beets or sugarcane from which the sugar has been taken but raw, brown, and turbinado sugars are all still highly concentrated simple sugars which create the same metabolic problems as white sugar. As such, they are potential disease-makers. The Lifestyle Diet excludes every form of refined sugar—from chocolate to jams to packaged breakfast cereals with their hidden sweetness. It does allow a little honey for sweetening muesli (two tablespoonfuls a day) plus one tablespoonful of blackstrap molasses if you want it for its nutritional value.

The Vital Acid—Alkaline Balance

Another important aspect of any diet for super health and beauty is one that most nutritional systems completely overlook. It is the question of using foods to help maintain the delicate acid—alkaline balance in your body. For we can reach truly positive health—health beyond the simple absence of disease—and remain permanently healthy only when the foods we eat supply us with a surplus of alkaline-reacting foods. These include green and root vegetables, avocados, fruits (including citrus fruits which, though acid, have an alkalinizing effect on the body), seeds such as sunflower, sesame, and pumpkin, and yogurt.

Your body contains mineral salts. Some of them are alkaline and some are acid. In a healthy body the ratio between alkaline and acid is four to one—that is, 80 percent alkaline to 20 percent acid. To maintain this natural balance, you need only to eat foods which, when digested, produce alkaline salts in approximately these proportions. If, instead, you eat a diet that is highly acid-forming, as the typical Western fare is, then your body is forced to work very hard indeed to regulate the internal acid—alkaline balance and keep your blood slightly alkaline. Without this natural slight alkalinity, your body is unable to repair tissues and heal itself. Overacidity can lead to acidosis, chronic indigestion, irritability, nervousness, excess appetite, rheumatic and arthritic conditions, as well as skin problems and cellulite. Stress, too, is an acid condition. The acid- forming foods, which should make up 20 percent of any diet but no more, include meat, eggs, hard cheese, bread, cereals, sugar and honey, some nuts, and some fats. Coffee, ordinary tea (not green tea or herb teas), and alcohol are also acid-forming.

To give you some idea of what it feels like when your body is too acid, think back to the last typical "good" breakfast you ate—processed cereal with sugar, perhaps an egg, bacon, white toast and jelly, and coffee. Do you remember the immediate feeling of stimulation followed in an hour or two by an unpleasant sense of jangly nerves or tiredness, so that by eleven you had to reach for another cup of coffee to keep yourself going? That is an acid state. In fact, this breakfast is made up of almost all acid-forming foods—the bacon, the white toast and the coffee, the packaged cereal, sugar and so forth. A far better breakfast would be a bowl of Birchermuesli (not the kind of muesli you find in supermarkets, which may be labeled "natural" but is chock-full of sugar) made from natural yogurt, a tablespoonful of rolled oats, a couple of teaspoonfuls of honey and a little cinnamon. On such a breakfast where the fresh fruit and yogurt, which are the alkaline-forming foods, balance the small quantities of acid-forming foods—the grains and the honey—to maintain the ideal ratio of 80 percent alkaline to 20 percent acid, you will find you can work well throughout the morning without suffering "acid rebound." Your body will also be protected against the unnecessary stress of having to work hard to rebalance the blood.

Forget the Salt

Recent studies indicate that the daily sodium requirement for a human being is probably not more than 200 milligrams a day, perhaps slightly higher in someone who performs great physical exertion or in nursing mothers. This small quantity is available naturally in foods alone—vegetables, meats and fish, fruits, and grains for instance—without our ever having to add salt to our foods. Where we do add it, not only when cooking but also at the table, the average sodium intake is thought to be more than twenty-five times that amount. Thanks to the research of Professor Lot Page at Harvard, salt—the ubiquitous substance which the ancient Greeks considered divine—has now been shown beyond all reasonable doubt to be at the root of hypertension, one of our most common twentieth-century illnesses.

Choose Your Poisons

Food additives vary tremendously in character, from diethylstilbestrol (DES), a synthetic female hormone used to stimulate cattle growth by 15 percent and boost efficiency of feed by 12 percent, to butylated hydroxyanisole (BHA), an antioxidant used to retard or prevent rancidity and flavor deterioration. Then there is glycerol monostearate, an emulsifying agent derived from partial decomposition of fats, which is used in making ice cream, and a wide variety of artificial coloring compounds (there are now thirty-three permitted in Britain, only nineteen in the EEC, ten in the U.S., and four in the U.S.S.R.). Much of our animal food is laced with antibiotics, which are given to retard meat spoilage. They are also used to suppress evidence of disease in animals that are raised in adverse circumstances and are, therefore, prone to illness. They offer no nutritional benefits.

There are three main ways that food additives can be threats to health: they can be carcinogenic (tending to produce cancer), teratogenic (tending to harm the unborn child in the womb), and mutagenic (tending to produce changes in the gene pattern which can be passed on to future generations). One can add the danger of producing genetic changes in the cell material which promote early aging in the body—of particular concern to a woman intent on preserving her youthfulness and good looks.

Government agencies try to regulate the safety of additives in fabricated foods, but judging from the Canadian and American records of failure and the number of permitted additives that have in recent years been suddenly whisked off the market, this is an impossible task. Only 60 percent of the additives used in Britain have been tested at all and even then only for acute toxicity—that is, to determine whether or not they bring immediate adverse reactions to an organism ingesting them—not for teratogenicity nor for possible genetic effects. In fact, there is simply no way for them to be tested. The tests that are done are carried out on animals, not humans, and as the thalidomide tragedy showed, a substance can appear quite safe from teratogenic effects in laboratory animals, yet result in tragic consequences for a human fetus.

But even our methods of testing are outdated. According to Ross Flume Hall, this is because we have all our assumptions wrong. "Both the standards of nutrition by which these foods are judged and the methods of toxicology used to determine their safety are outmoded nineteenth- century models," he says. Nineteenth-century nutritional theory is based on the notion that all we need from food is protein, carbohydrates, fat, vitamins, and minerals regardless of their source. It is unaware of the interrelationships in natural foods, and of the implications of possible nutrients as yet undiscovered (as with fiber until fifteen years ago) which may be vital for good health. "This limited concept of what constitutes nourishment persists," says Hall, "even though it has been completely outmoded by the enormous advances in understanding of cell and molecular biology."

The nineteenth-century toxicology still practiced today assumes that each chemical tested has its own level of toxicity. As long as one's consumption of that chemical remains below that level, it says, one is safe. It gives no consideration to how different chemicals, tested separately, affect an organism when they are consumed together; nor is any thought given to the cumulative effects of taking a substance regularly over the years.

"What we are beginning to realize," says Hall, "is that not only can chemicals poison in the short term, they can also cause long-term subtle and undetected changes in personal biology. These changes can show themselves in devastating ways such as cancer and other degenerative diseases and birth defects."

Food additives are not the only problems with convenience foods either. Their simple nutritional worth is highly questionable. For in addition to their lack of fiber (natural fiber is largely removed in the manufacture of convenience foods), government surveys in Canada and the United States—where 80 percent of food eaten is now factory-produced —show that in spite of the great wealth of these countries and the availability to the public of a vast variety of foods, in general people are not getting enough vitamins and minerals in their diet. This is in large part because so many of the nutrients are lost in processing.

Researchers at Rutgers University experimented with frozen chicken pies to see what vitamin loss, if any, had taken place in the processing. They chose vitamin C levels. To their amazement, researchers found no vitamin C whatever in commercially prepared frozen pies. Then they added vitamin C to the pies and refroze them. When they were reheated two days later, three quarters of the vitamin had disappeared.

A random sampling of 6.5 million elderly people in Britain, in an investigation sponsored by the Ministry of Health, revealed that four out of five were suffering from vitamin deficiencies—a factor that is probably responsible for a large number of illnesses, including many mental disorders suffered by the elderly. According to Dr. Geoffrey Taylor, who has made a long study of the problem in Britain, "There is every reason to believe these deficiencies are present in other age groups of the population as well."

These are a few of the reasons why the Lifestyle Diet does not include convenience foods. For lasting health and beauty you need the very best complement of nutrients you can get. The McCarrison Society, an organization of doctors and dentists in Britain dedicated to the study of the relationship between nutrition and health, issued a directive that expresses it very well: "Food should be left as close as possible to its natural state. It should be grown on healthy soil. Stored, canned, packaged or precooked food should, whenever possible, be replaced by fresh food. The protective value of a wide range of fresh vegetables, fruits, and low-fat dairy produce is particularly important. Cereal carbohydrates should not be refined and sugar consumption should be at an absolute minimum." These are the basic principles of the Lifestyle Diet. Now let's see how to put it all into practice.

Understanding Your Relationship with Food

That society discriminates against overweight people is a fact of life. It starts in school, and anyone who has been larger than his classmates can tell tales of the rejection and ridicule that come out from the mouths of thinner peers. That the prejudice is widespread in the business world, too, is well documented. And countless men and women can tell you that their weights and their dissatisfaction with their bodies keep them from getting close to other people or sometimes even enjoying sex with their spouses.

Being overweight takes a toll on your self-esteem and the way you relate to others. Self-esteem is key to your relationship with food, too. If you don't feel good about your body, you may not feel good about the food you put into it. And without a healthy relationship with food, your body image will plummet. It's a Catch-22 situation.

This section is about body image: finding out how to feel good about who you are, regardless of your body size or shape.

Just whose ideal are you anyway

According to research conducted by the Kellogg's Corporation (published by the Opinion Research Corporation), women in the United States determine their ideal body size and shape from the way models in television ads and fashion magazines look, not from the way women look in real life. Women are obsessed about their weight, fueled by a society that sets an artificial standard for beauty based on the way models look. Women also believe that how they're described by men and by each other promotes the notion of an ideal woman, whom they will never be able to match.

The Kellogg's survey found that women tend to focus on the specific body parts they don't like, not on their bodies as a whole. They may like their hair color and think that they're tall enough, but only 14 percent of the women surveyed were happy with their weights. Almost a third of the women surveyed said that a woman's ideal weight is between 110 and 125 pounds, and half said that a weight between 126 and 145 is ideal. But in reality, there is no such thing as an ideal weight, because people are genetically programmed to be different shapes and sizes.

That so many women are confused about what they should look like isn't surprising. The role models look nothing like the average woman. In fact, if you think about it, it's the fashion models who don't conform to the standards of the average adult, not the other way around. Only 1 in 40,000 women has a supermodel like body - 40,000! That ratio means that out of the entire population of Indiana, a state with more than 6 million residents, only 152 women have model-perfect bodies!

The following table compares the average American woman to the media's and society's ideals, demonstrating that when it comes to selling clothes, life doesn't imitate art. In fact, it's getting farther away from it. Marline Morn, the pinup girl of the 1950s, wore a size 14 dress - the same size that many women in the United States wear today. This isn't to say that a size 14 is healthy for all women. It depends on your height and other factors. If you're 5 feet tall and you wear a size 14, then you're probably unhealthy. But if you're 5 feet 6 inches tall, a size 14 may be okay, even though you'd still be considered on the large side by society's standards. The scary thing is that today's models, who are usually at least 5 feet 8 inches or taller, typically wear only a size 6. And between 1955 and 1998, the measurements of a Playboy centerfold dropped by 35 percent.

Female Role Models
	Average Man	Mannequin	Model
Dress size	12	6	6
Weight	152		120
Height	5'9"	6'	6'
Body measurements	37-34-40	34-25-34	34-25-34
	37 waist	30 waist	30 waist
Percent body fat	34		28
BMX (Body Mass Index)	26.1		17.2

This phenomenon isn't unique to women. Even male models and mannequins are smaller than the average American male. Table illustrates the differences.

Male Role Models
	Average Man	Mannequin	Model
Pant size	37	30	30
Suit size	42 regular	40 regular	40 regular
Weight	180		145-150
Height	5'9"	6'	6'
Body measurements	41 chest	39 chest	39 chest
	37 waist	30 waist	30 waist
Percent body fat	22		15
BMX (Body Mass Index)	26.6		205

The important point to take away from these tables is that you need to stop comparing yourself and your weight to unrealistic numbers. Even if you diet religiously, you probably won't end up with the body of a super model. Stop beating yourself up for not meeting standards that are clearly unrealistic and concentrate on the things you can do to make your body healthy. And begin to feel good about your progress, too.

One study of obese women - their average weight was about 218 pounds - conducted by Foster and others at the University of Pennsylvania did just that [see the Journal of Consulting and clinical Psychology 65(1), 1997]. The women were asked to write down their goal weights and then the weight-loss amounts that they would consider "acceptable" and "disappointing." Most women set their goals 32 percent lower than their starting points (about 72 pounds). "Acceptable" was about a 25 percent loss (55 pounds), and the women considered a weight loss of only 17 percent of their starting weights (38 pounds) to be "disappointing."

After 6 months of dieting, exercising, and behavior modification and 6 months of maintenance, the average weight loss that these women were able to maintain was only 16 percent of their defined starting weights (or 36 pounds). They hadn't even reached their "disappointing" weight_ Did they fail? No. These women can be called successful for several reasons: A weight loss of just 10 percent is enough to bring down high blood pressure, lower cholesterol and triglycerides, and improve overall health. And these women beat that goal by 6 percentage points.