List of Stuff to Lose Weight Fast

Here is a list of what I feel are good tips on how to stave off hunger from an ana standpoint, and still keep yourself healthy. 1. WATERWATERWATERWATERWATERWATER!!!!!2. Hot liquids make the stomach expand causing your brain to feel full, and green tea helps with weight loss so start drinking!3. A glass of hot lemon water in the morning before you eat anything will help boost your metabolism 4. Infuse your water with berries, citrus, mint, cucumber...whatever suits your fancy. The vitamins and minerals diffuse into the water over night and then you have guilt free nutrients all day long. 5. NEVER let anything past your lips that isn't natural! No processed foods, no junk. Just pure (that doesn't necessarily mean some things like nuts and dried fruit, popcorn, some chocolates, etc.)6. Do not eat or drink anything with fake sugar (that includes sport drinks, flavored water, and diet sodas!)7. Try not to eat anything bigger than your fist. After all, that's about how big your stomach is and anything larger will stretch your stomach!8. Chewing gum keeps your mind thinking you are eating, mint keeps your stomach thinking you are eating, and if you make it sugar free then you are a walking binge-avoidance. 9. Keep your house full of low sugar and negative calorie fruits and veggies. When you need to binge, just eat your fill of negative calorie foods and your body will have to burn calories just to eat those calories. You will feel full and satisfied and never have to pay for it later.... (see list below)10. Numbers do not lie: Do not eat anything you do not know the EXACT amount of calories it contains 11. We often confuse hunger, taste, and thirst. If you are feeling hungry, try liquids first, or something small with very intense flavors. You may find you don't need a meal or big snack after all 12. Make a list of ten foods that you should strive to never eat again. Every other day or so, add another. You'll be surprised what you realize you don't need in your diet to live and look better 13. Always fidget. You can burn up to an extra 800 calories a day just by staying active 14. Starting the day with high proteins helps to boost metabolism and keep you full all day long. However, some proteins are worse for you than others. Plant based proteins do not contain the fat that poultry and eggs and nuts do. Avocados aren't too great either, but the fat in avocados is at least better than that of most meats. Try for a tofu scramble, or a smoothie with some silken tofu and berries. 15. Hunger pangs do not necessarily indicate that you are hungry. That is the acid build up in your stomach. Remember that FOOD IS FUEL and if you don't need to fill up your tank, then don't! However, that acid hurts. Tums are a great way to curb that acid with very few calories. I get the mint ones, which are 15 cals. 16. Keep a garbage bin next to you when you eat. When you've had enough, just throw it out. 17. Before you eat anything, think about the last thing you ate. Remember the smell, the taste, the texture. This tells your brain that you are eating, so it will register sooner when you've had enough. 18. Stop sitting! It's bad for your health and it won't help you lose weight 19. Less sleep stimulates appetite so make sure you are getting enough! (6-8 for most of you). Also, if you are asleep, you aren't eating....20. Focus on each bite you take. The excitement will wear off and you may not want to eat any more.21. Weigh yourself before and after you eat. 22. Stretch often. It is relaxing and it makes you less prone to injury when exercising 23. Play with your food. It helps to slow you down so your brain realizes you are eating and you get full faster 24. Always leave a little bit of food on your plate. It is a sign of a meal well spent and of personal strength to leave food behind. It's like saying, "I had JUST enough"25. Eat with chopsticks. It is fun, it slows you down, and it's good practice for when someone expects you to use them someday 26. After you eat, brush your teeth. It leaves you less inclined to continue eating and it's good for your mouth and teeth. 27. Listen to your body. If you need food, you need food. But also be body conscious. If you are craving chocolate, maybe you don't need chocolate, you need magnesium. Etc. If you have a craving, google what that means, and choose a healthier option to get the nutrients your body is lacking. 28. If you hit a plateau, kick your metabolism up. Maybe you need to eat more, maybe you need to eat less. Be smart. Think about what your average is, and do the opposite. If you usually take in 1000, eat 100. If you normally eat 100 eat 1000. see how it works for a couple days. Then go back to your norm As promised: The GoodVitaminsWater-soluble: B-complex vitamins, Vitamin C (LINK: www.daily-vitamins.com/water)Fat-soluble: Vitamins A, D, E and K (LINK: SAME AS ABOVE)Vitamin A (beta carotene)Good for:Healthy formation of bones, teeth, skin; maintenance of outer layer of many tissues & organs; growth & lactation; night vision; growth & repair of body tissues; health of hair & eyes. When deficient:Defective teeth and gums, allergies, dry hair, retarded growth, susceptibility to infections, eye irritations, night blindness, sinus trouble, dry skin, loss of smell. Food sources:Eggs, coloured fruits and vegetables, fish liver oil, dairy products, beef, liver, milk, carrots, tomatoes.Vitamin B (complex) Good for:Functioning of nervous system; healthy skin, muscle tone, maintenance in the gastrointestinal tract; gives energy; maintains healthy hair, eyes, liver, mouth; carbohydrate-fat-protein metabolism. When deficient:Rough dry skin, fatigue, dull hair, constipation, acne, insomnia. Food sources:Whole grains, liver, brewers yeast Vitamin B-1 (thiamine)Good for:Maintaining health of skin, mouth, eyes, hair; stabilizes appetite; necessary for carbohydrate metabolism; essential for normal functioning of heart, nerve tissues, muscles, digestion, learning capacity, growth. When deficient:Depression, constipation, impaired growth in children, shortness of breath, numbness of hands and feet, weakness, fatigue, nervousness sensitivity to noise, loss of appetite.Food sources:Pork, nuts, wheat germ, poultry, fish brown rice, egg yolks, legumes, whole grains, blackstrap molasses, brewers yeast, whole wheat, seafood, potatoes.Vitamin B-2 (riboflavin) Good for:Carbohydrate-fat-protein metabolism; necessary for healthy antibody and red blood cell formation; good for healthy eyes, hair, skin, nails. When deficient:Inflammation of the mouth, eye problems, dizziness, poor digestion, sore tongue, dermatitis. Food sources:Cheese, milk, egg yolks, brewers yeast, nuts whole grains, blackstrap molasses, yogurt, poultry, green vegetables. Vitamin B-3, NIACIN (nicotinic acid) Good for:Promotes growth, proper functioning of nervous system; maintenance of healthy skin, tongue, digestive system; carbohydrate-fat-protein metabolism. When deficient:Gastro-intestinal disturbances, dermatitis, nervous disorders, muscular aches, loss of appetite, insomnia, tiredness, halitosis. Food sources:Beans, green vegetables, rice, bran, whole wheat, nuts, brewers yeast, fish, dairy products, poultry, lean meats, milk, eggs, cheese, peas. Vitamin B-5, PANTOTHENIC ACID Good for:Resistance to stress; aids formation of some fats, energy; stimulates growth; good for skin, adrenal glands, formation of antibodies. When deficient:Stomach stress, sensitivity to insulin, eczema, hair loss, hypoglycaemia, vomiting, diarrhoea, kidney trouble. Food sources:Egg yolks, orange juice, brewers yeast, legumes, liver, whole grains, mushrooms, salmon, wheat germ, beans. Vitamin: B-6 (pyridoxine) Good for:Necessary for, carbohydrate-fat-protein metabolism; weight control; good for healthy skin, nerves, muscles, antibody formation, digestion. When deficient:Possible loss of muscle control, nervousness, dermatitis, insulin, sensitivity, hair loss, mouth disorders, acne, irritability, muscular weakness, convulsions in infants, depression, learning disabilities, anaemia, arthritis. Food sources:Milk, cabbage, cantaloupe, legumes, blackstrap molasses, meat, peas, wheat germ, whole grains, brown rice, prunes, fish, leafy green, vegetables, brewers yeast, prunes, soya beans.Vitamin B-9, FOLIC ACID (folate) Good for:Necessary for growth and division of cells; formation of red blood cells; reproduction and growth; glands and liver. When deficient:Gastro-intestinal disorders, B-12 deficiency, anaemia, retarded growth, greying hair. Food sources:Root vegetables, tuna, milk/milk products, kidney, liver, oysters, salmon, leafy green vegetables, brewers yeast, whole grains, wheat germ. Vitamin B-12 (cobalamin) Good for:Necessary for formation of red blood cells; carbohydrate-fat-protein metabolism; healthy nervous system; good appetite; healthy cells When deficient:Tiredness, general weakness, poor appetite, speaking difficulties, pernicious anaemia, nervousness, neuritis, brain damage, growth failure in children. Food sources:Pork, beef, cheese, milk/milk products, eggs, fish, kidney, cereals, yeast extracts. Vitamin C (ascorbic acid) Good for:Healthy teeth, gums, bones; strengthens blood vessels; increased absorption of iron; resistance to infections. When deficient:Muscular weaknesses, anaemia, appetite loss, skin haemorrhages, swollen joints, slow healing wounds & fractures, bleeding gums, easy bruising, low resistance to infections. Food sources:Tomatoes, acerola cherries, sprouted alfalfa seeds, peppers, citrus fruits, papaya, potatoes, cantaloupe, broccoli, strawberries, chilies.Vitamin D (calciferol) Good for:Very important in infancy and childhood; healthy bone formation; healthy nervous system maintenance; good for thyroid gland, skin, teeth, normal blood clotting. When deficient:May lead to rickets, lack of vigour, muscle weakness, diarrhoea, insomnia, nervousness, soft bones and teeth, myopia. Food sources:Fat, butter, fish liver oil, herring, sardines, egg yolks, salmon, tuna, margarine. Also, sunlight on human skin is beneficial. Vitamin E (tocopherol/tocopheryl) Good for:Slows aging; protects red blood cells; male potency; prevents blood clots; maintains healthy muscles and nerves; strengthens capillary walls; good for hair, skin, mucous membrane. When deficient:Fragility of red blood cells, dry dull hair, sterility, impotency, miscarriages, gastro-intestinal problems, heart disease, enlarged prostate. Food sources:Margarine, cold pressed oils, whole wheat, sweet potatoes, molasses, nuts, dark green vegetables, eggs, oatmeal, wheat germ. Vitamin K (phylloquinone) Good for:Necessary for blood coagulation, normal liver functioning, longevity factor. When deficient:Tendency to haemorrhage resulting from prolonged blood clotting time, intestinal malabsorption, nose bleeding, miscarriages, diarrhoea, cellular disease. Food sources:Cauliflower, soybeans, polyunsaturated oils, fish liver oils, egg yolks, yogurt, kelp, cows milk, alfalfa, leafy green vegetables, blackstrap molasses(source: naturalhealthcaretoday.comfurther study: Vitamins: why they are vital.) (LINK: BROKEN)MineralsMacrominerals: Calcium, Phosphorus, Magnesium, Sodium & Potassium Trace Minerals: Iron, Zinc, Iodine, Chromium, Cobalt, Copper, Manganese, SeleniumProteinFiberWaterThe BadCaloriesDescription of calories - coming soon.Fat gramsDescription of fat grams - coming soon.CarbohydratesCarbohydrates come in two basic forms: complex and simple. Simple carbs are one, two, or at most three units of sugar linked together in single molecules. Complex carbs are hundreds or thousands of sugar units linked together in single molecules. Simple sugars are easily identified by their taste: sweet. Complex carbs, such as potatoes, are pleasant to the taste buds, but not sweet.There are two groups of complex carbs: high fiber and low fiber. High-fiber, complex carbs are not digestible, at least not by human beings, because we do not have the enzyme to do the job. Cows have that enzyme; that is why they can get calories out of grass, and we cannot. The main stuff in high-fiber, complex carbs which is indigestible by humans is called "cellulose."High-fiber (high-cellulose) vegetable foods are the healthiest choices for human nutrition, and intake of these foods is associated with lowered incidences of hypertension, cancer, arthritis, diabetes, etc. Examples are lettuce and broccoli. Examples of low-fiber, complex carbs are banana, tomato, squash and all cereals and grains (therefore bread and pasta), potatoes and rice.It matters not if a carb is simple or complex. After digestion, it appears in the circulatory system in the simple form, as glucose, on its way to the cells where it is used for energy. To be transformed into simple sugars, complex carbs must be digested by the enzyme amylase. Amylase is secreted by the salivary glands, which empty into the mouth, and by the pancreas, which empties into the head of the duodenum.Simple sugars and low-fiber, complex carbs represent a threat to health when they are consumed in inappropriate amounts ... Processing of plant food strips away its fiber and/or vitamin content. A simple example of processing is cutting an orange in two pieces, pressing the juice into a glass and discarding the fiber.While it is true that fiber is an important part of your diet, even necessary to protect you from some diseases, carbohydrates themselves are not necessary. There are "essential" fatty acids and "essential" amino acids (from protein), however there are no known essential carbohydrates.Most of our carbohydrates come from cereals and grains, both products of the agricultural revolution. Our bodies are not genetically designed to thrive on large amounts of these fiberless complex carbs. With the popularity of cereal- and grain-based "health diets," carbohydrate metabolism has been upset in approximately 3/4 of the population which simply cannot handle this large load of carbs. Increased insulin output from the pancreas, over the years, results in hyperinsulinism, insulin resistance and the resulting diseases mentioned above: hypertension, dyslipidemia, atherosclerosis and heart disease.Complex carbs with lots of fiber should be consumed in proper proportion for maximum health and vitality. Complex carbs with lots of fiber are rich sources of necessary vitamins and minerals as well as enzymes when in the raw state. The problem happens when carbohydrates are altered by processes which provide empty calories stripped of much of their original food value.... The most healthy form of sugar is the complex carbohydrates present in high-fiber vegetables; however, it is certainly acceptable to spice up your diet in moderation with simple sugars in the form of whole fruits ... Eat your fruits, do not juice them and drink them, unless you are on a juice fast ... Eating the whole fruit results in the inclusion of natural fiber, which allows proper absorption of sugars. If you must have juice, dilute it with twice the recommended amount of water, so as to get the taste without overdosing on simple sugars.The Result of Excess Carbohydrate Intake... The high-carbohydrate diet which is now so popular causes the pancreas to produce large amounts of insulin ... Because insulin's action is to drive glucose into the cells, this results in chronic hyperglycemia, also called "high blood sugar." A large portion of this sugar is stored as fat resulting in obesity. Excess insulin also causes hypertension and helps initiate the sequence of events in the arterial wall which leads to atherosclerosis and heart disease.Adult onset diabetes is known to be greatly benefited by the adoption of a low carbohydrate diet, moderate in fat, which stresses the importance of a regular intake of sufficient protein. You will not hear this advice from the American Diabetes Association, (or from most doctors) since they are still operating on the research as it was twenty years ago.... Excess fats damage the immune system through irradiation by free radicals during peroxidation of fats. Excess carbohydrates upset the hormonal system mentioned above (known as the "eicosanoids") and results in an imbalance favoring the type of eicosanoid (known as "prostaglandins E-2" or "PGE-2") which also suppresses the immune system. Thus obesity is associated with a higher incidence of infection.Source: Carbohydrates in Nutrition ß LINK: www.medical-library.net/sites/carbohydrates_in_nutrition.htmlFurther study: What are carbohydrates? ß LINK: www.carbohydrateaddicts.com/kinds.htmlThe "Safe"Fruit-2-0-plus This little gem is an Ana's best friend. Flavored water with vitamins added -- 25%-50% of your A, C, and most of the B vitamins -- with zero calories, zero grams of fat, and zero carbohydrates! Three flavors available: Citrus Boost, Tropical Immunity, and Berry Relaxing. Perk up your fasting days with these babies! Diet V-8 Splash With merely 10 calories and 3g carb in an 8-ounce serving, this tasty alternative offers 100% US RDA of Vitamin C and 130% US RDA of Vitamin A. A fabulous fasting friend and useful addition to the Fruit-2-0-plus boost! Low-sodium broth Chicken or beef, choose a variety which is 98-100% fat free and low in sodium to help stave off those hunger pangs. Tastes satisfying like soup or a meaty entree, yet only 10 calories per serving. The hot liquid fools your tummy into feeling full, and you get 2g of extra protein to help boost your energy level. Negative Calories? The base metabolism of the human body expends a certain amount of energy in the performance of vital functions, of which digestion is one. Foods which create a caloric deficit in digestion are commonly termed "negative calorie" foods. This means the body burns more calories to digest these foods than it receives from these foods. Foods which have been considered "negative calorie" include:VegetablesAsparagusBeet RootBroccoliCabbage CarrotCauliflowerCelery ChicoryHot Chili CucumberGarden cressGarlicGreen BeansLettuceOnionRadishSpinachTurnipZucchiniFruits

 AppleCranberryGrapefruit Lemon/LimeMangoOrangePapaya PineappleRaspberryStrawberryTangerine(source: Fat-Free Kitchen)ß LINK: www.fatfreekitchen.com/negative-calorie-foods.htmlVegetables Cucumber 1/2 medium raw = 8 cals Dill pickle 1 large = 11 cals Eggplant 1/2 cup cooked = 13 cals Iceburg lettuce 1 cup = 10 cals Mushrooms 1/2 cup raw = 9 cals Greens 1/2 cup cooked = 13 cals Okra 1/2 cup raw = 25 cals Peas 1/2 cup raw = 67 cals Bell pepper 1/2 cup raw = 12 cals Pumpkin 1/2 cup canned = 41 cals Radishes 10 raw = 7 cals Sauerkraut 1/2 cup = 22 cals Spinach 1 cup raw = 12 cals Fruits Apple 1 medium raw = 81 cals Apricot 1 medium fresh = 17 cals Blackberries 1 cup fresh = 74 cals Blueberries 1 cup fresh = 82 cals Cantaloupe 1 cup = 57 cals Cherries 1/2 cup fresh = 26 cals Plum 1 medium = 36 cals Grapefruit 1/2 medium = 39 cals Grapes 1 cup = 58 cals Honeydew melon 1/4 small = 33 cals Kiwi 1 medium = 46 cals Mango 1 medium = 135 cals Orange 1 medium = 65 cals Papaya 1 medium = 117 cals Peach 1 medium = 35 cals Pear 1 medium = 98 cals Pineapple 1 cup fresh = 77 cals Prunes 1/2 cup = 113 cals Raspberries 1 cup = 60 cals Nectarine 1 medium = 66 cals Lemon 1 medium = 17 cals Lime 1 medium = 20 ca

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