How to Eat Better at Work AND Save Time and Money

In my last post I introduced the concept of stimulus control: adding healthy food choices to your environment as well as removing trigger foods that tend to provoke eating in the absence of hunger (or overeating). While we have the most control over the food environment in our homes there is plenty that you can also do to set yourself up for success while you are away from home—at work—during the day.

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The MOST Popular Diet: The "See Food-->Eat Food" Diet!

Odds are you have "normal" relationship with food, meaning that you tend to want to eat what is readily available to you. For whatever reasons, this is even truer for those of us with a history of dieting.

How we become overweight is the result of a complex mix of factors that tend to promote a higher energy balance, and therefor a higher body weight.

One of the key factors in this mix is our environment; specifically the number of opportunities to eat, and the type of foods that are most available or handy for us to eat.

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Glycemic Load: What you should know

In my last post I explained that the popularity of glycemic index among dieters is based on myths about the affect of insulin on hunger, fat storage and weight gain. Glycemic index does have value however, just not what the fad-diet books claimed.

The glycemic index (GI) value of a particular food tells you how rapidly exactly 50 grams of carbohydrate from that food will move into your blood. The weakness of the glycemic index is that you don't generally eat food portions that provide exactly 50-grams of carbohydrate.

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Glycemic index, insulin and weight loss: what are the facts?

The glycemic index (GI) originated as a research tool more than two decades ago. It is a measure of how fast a carbohydrate food is broken down to simple sugars and absorbed into the bloodstream after eating.

GI became popularized through diet books that claim that controlling GI controls insulin and that in turn prevents hunger, fat storage, and weight gain.

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Weight Loss Plateaus: How to reignite your weight loss

A common development after a few weeks of losing weight is that your weight loss stalls, or stops. The scale isn’t budging. This situation—a weight loss plateau—has all kinds of mythology attributed to it.

When you start a diet, you reduce your intake of calories and a big part of that reduction is from carbohydrates. The reduction in carbohydrates leads to the depletion of glycogen (how your body stores sugar) from both your muscles and liver. Each gram of stored glycogen normally holds 3- to 4-grams of water with it.

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