7/21/2017 0 Comments Buddha Weight LossFactor - Fiber for good nutrition and weight loss. By Adam Platt September 8, 2. Via Grubstreet). . Photo: Bobby Doherty/New York Magazine. Like the many experts I’ve consulted during the course of countless protein diets, Mediterranean diets, all- fruit diets, and assorted other doomed starvation regimes over the decades, Tanya Zuckerbrot exudes the kind of practiced optimism that skinny, type- A, successful professionals often do. There’s a small stone statue of the Buddha in her posh midtown offices, a soothing, white- toned space that feels less like a medical- consultation room than like something you’d see on the set of The View. There’s also a juddering, yellowish piece of rubber made to look like a five- pound chunk of fat, which she likes to use as a motivational tool; a doctor’s scale that is recalibrated every day; and, framed on the wall among her first- class dietitian degrees, a signed poster of the toothy, grinning televangelist Joel Osteen. Zuckerbrot, who charges corporate- lawyer fees ($1. F- Factor Method, often quotes Osteen to her prominent high- roller clients and has seen him in person at least three times, which, as she puts it, “is a lot of times to see Joel Osteen for a nice Jewish girl like me.”During our first visit together, Zuckerbrot gives me cheerful tips on how to avoid the temptations of the several Peking- duck dinners it’s my professional duty to devour that week (“Forget those pancakes, Adam, and just taste the skin!”), and how to behave at the cocktail function I’m about to attend (“Anything on a skewer is your best friend, Adam!”). The Scientific Buddha Donald S. 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Shipping Speed Items & Addresses; FREE 2-day shipping: Items sold by Walmart.com that are marked eligible on the product and checkout page with the logo. She’s studied my first- ever “F- Factor Journal,” a slightly comical document that includes carefully recorded visits to Sparks Steak House to gorge on slabs of sirloin. She’s weighed me (a hefty 2. I am technically diabetic and a few pounds short of morbidly obese, this isn’t such a tragic state of affairs, because roughly two- thirds of the entire country is overweight or obese these days, Adam. But most important of all, I’m here today in her office, and if I follow the steps of her F- Factor diet, everything will work out. Which is possibly why, when I show up for my second session the following week, with another slightly comical food diary, penned in my tiny, earnest, indecipherable big man’s handwriting, Zuckerbrot — who is dressed, as usual, in designer clothes and a pair of red- soled Christian Louboutins — looks for the briefest second like she’s just seen a giant, overfed ghost. Psychology for weight loss and these free psychological tool will enable you to reach your goals! The yoga mudras are utilized to seal the practitioner's intended wish, desire or thought focused upon in meditation. For the purposes of weight. As anyone who’s even remotely familiar with the grim statistics on long- term weight loss knows, diets are made to be broken, especially by mountain- size professional gourmands whose job it is to consume anywhere from 3,0. As Zuckerbrot will tell me, she also has a reputation to think of (“I’ll be honest, Adam, I don’t like failure, and given your profession, I’ve had my concerns”). Plus, unlike the assorted gilded uptown housewives, corpulent Wall Street CEOs, calorie- conscious anchors, and aspiring supermodels (among many other things, Zuckerbrot is the “Official Nutritionist to the Miss Universe Organization”) who make up her devoted F- Factor flock, I won’t be forking over real money for her special, fiber- rich diet plan, which includes 2. Shake Shack line, say, or scanning the menu before ordering your omakase dinner at Nobu. Because — also unlike the rest of her clients — it was my crackpot idea to attempt to lose weight while routinely visiting the city’s finest restaurants. As the ultimate F- Factor guinea pig, I could drink alcohol on her diet (although not too much, and no sugar mixed with your spirits, please), and I wouldn’t be punishing myself with brutal cardio workouts, which stimulate the appetite. Proteins are great, but not the overly fatty kind. And because I would be taking my carbohydrates not in the normal pasta- and- bread- basket form but from an endless stream of distressingly tasteless Scandinavian bran crackers, I would feel full without tipping too far into a zombified state. I would, in the process, learn to taste my restaurant dinners instead of ingesting them, the way I was used to, like a great blue whale sucks up clouds of tiny shrimp in the deep- blue sea. I’d experimented with trendy juice cleanses, buzzy taurine- spiked protein powders, and two- day- a- week fasting regimes. About a decade ago, I’d dutifully lost 5. I’d even visited my share of what A. Liebling, the patron saint of all giant, blue- whale food writers, contemptuously referred to as slimming prisons, where I’d huffed up and down arid desert hillsides before returning to the life of leisurely, booze- filled luncheons and furtive midnight ice cream. After my latest checkup, our long- suffering family doctor, whom I’ll call Dr. P, had called with a note of alarm in his voice, sounding, it later occurred to me, like the engineer of some listing, recently stricken ocean liner, making a last, desperate call to the bridge. P and I had had our little emergencies before, of course. There was the kidney stone I’d misdiagnosed as a bad case of indigestion after a particularly fierce Sichuan dinner, and the time I returned from a Champagne- fueled junket to El Bulli with a flaming case of gout. But this was a different kind of emergency. My numbers were spiking. He was prescribing cholesterol- lowering statins for the first time, and horse- size pills to control my suddenly diabetic blood- sugar levels, and he suggested I consider making a change, after years of unchecked grazing, in what he diplomatically called my “professional eating habits.”. For a month or two, I’d tried changing my professional eating habits on my own, and even asked a few of my bemused colleagues for their on- the- job diet tips. Alan Richman, who’s managed to remain remarkably trim during the course of his long, award- winning dining career, wished me luck on my quest, and joked that the key to his good health was avoiding bread baskets and taking the stairs whenever possible, including walking several times a day up and down the staircase of his large suburban home. Mimi Sheraton said she’d added 7. Times restaurant critic during the ’7. It took her five years of light eating as a regular civilian to take the weight off, but my dining schedule was less punishing than hers, so who knows — maybe a miracle would occur. Photo: Bobby Doherty/New York Magazine. It looks (and tastes) like frozen plasterboard. Lunch is two lox sandwiches made with a scrim of yogurt and four compressed, F- Factor- approved wheat- bran crackers from Norway, which taste like dried lawn- mower clippings and have the texture of flattened Brillo pads. After another cracker snack, dinner is a visit to not one but two steakhouses in search of the city’s finest cut of New York strip, which I taste in tiny little bites while primly pushing the boats of creamed spinach and ruinous potato dishes aside. I repeat my smoothie- and- cracker routine the next day, and the day after that, and after another modest Peking- duck dinner of mostly scallions, hoisin sauce, and delectably crispy skin, and a visit to a trendy vegetarian restaurant, I take the night off and sit in front of the television in a dazed, semi- starved state, watching reruns of Naked and Afraid. Like the bewildered contestants on that greatest of all reality- TV diet shows, I can feel my stomach contracting, even after just a few days of roaming around on this new calorie- deprived savanna. Platt says suspiciously when she comes home to find me sitting at the kitchen table eating my salad and crackers, instead of standing over the sink devouring last night’s congealed restaurant leftovers, along with the remnants of the girls’ macaroni- and- cheese dinner, like I sometimes do. We discuss the concept of thermogenesis, which is the process behind her fiber- rich philosophy (whereby the body burns calories in its attempt to digest fiber), and her distaste for the way most people use the word diet (it means “a pattern of eating,” not a temporary weight- loss program). Like lots of neurotic pudgy people, I have an aversion to being weighed, so when I lumber onto her scale, I hum to myself and look up at the ceiling. She adjusts the weights, and as I keep humming to myself, she falls quiet for a time. Extreme weight loss isn’t uncommon at the beginning of diets, and given my size, this isn’t a huge amount in percentage terms. Still, this is exciting. The complex fiber has balanced my sugar levels while making me feel full, and deprived of the usual all- you- can- eat buffet of refined carbohydrates, my body has been burning fat. Once we build a good foundation, we will build a healthy house.”. To celebrate, Zuckerbrot introduces a new cracker into my dining routine, one sweetened pleasantly with raisins and traces of honey. She explains that the F- Factor diet didn’t begin as a slimming diet, in the usual sense of the word. She’d found her secret- weapon crackers, called “GG Bran Crispbreads,” on the dusty bottom shelf of the health store across from her apartment while looking for ways to lower cholesterol and manage blood- sugar levels for cardiovascular and type- 2- diabetes patients she was working with after graduating with her master’s in nutrition and food studies from NYU. After three months of ingesting industrial amounts of fiber, her diabetes patients found that in addition to lowering their blood sugar, they’d lost considerable weight. Soon, non- diabetics were clamoring for diet tips, and when celebrities began signing on (Megyn Kelly, Katie Couric), her career took off. On the contrary, I’ve never felt better, which is how new dieters, like new members of any sect, tend to feel during the first, heady days of conversion. I experience bizarre surges of energy, and instead of slouching off to the coffee bar for a post- lunch pick- me- up, I begin taking jaunty afternoon power walks. Diets, Week 4: The home stretch on Whole. Weight Watchers, Buddha’s Diet and more. Five Washington Post staff members have each embarked on a different 3. A month ago, we each outlined our diet of choice, explaining the whys and hows — along with our expectations of the challenges to come. Since then, we’ve been sharing weekly updates on our progress, including the obstacles, stumbles and victories. We’re sharing daily food diaries and, of course, reports of any weight loss — if that’s what we’re after. Which will work? Preparing for and closing on a house, and then moving, isn’t exactly normal for me. And it’s probably not the scenario the Whole. You should set yourself up for success. But after making it through 3. I’m actually kind of glad I did this during a time of high stress and little free time. Did I spend gleeful hours in my kitchen, learning new recipes, trying new vegetables and discovering an untapped talent for cooking? The fennel I bought that first week ended up in the trash. I ate too many nuts and not enough vegetables. My food diary is a repetitive bore. No vending machine trips (I learned to carry a snack bag of almonds with me at all times), no brunch binges (though I’m still thinking about the beautiful breakfast casserole I missed out on while eating strawberries and a fried egg), and no running to Chipotle because I just didn’t have the energy to go home and cook. Most of the time I was forcing myself. But after I finally sat down with a healthful meal, I was glad I did. What I think will be harder is finding my post- Whole. For the next 1. 0 days, I will be slowly reintroducing some foods and seeing how they make me feel. For instance, I don’t think dairy or legumes are issues for me. Sugar, on the other hand, I am apprehensive about. It’s easier to say no to the free candy jar at work when you’re simply not allowed to eat sugar. I do well with rules. So starting now, I’m making my own (and hopefully writing them down will help me follow them). I’m still working on this, but here’s the start of my post- Whole. No soda. Not even diet. I’m not sure the science is settled on artificial sweeteners, but I figure there’s no harm in abstaining. I’ve been making my own sparkling water in my Soda. Stream, and I love it. One office freebie per week. No more getting to work and immediately feeling hungry again. Breakfast — eggs, sweet potatoes, sausage, veggies — has become my favorite meal, and these heartier foods keep me full past noon. Yogurt and granola didn’t. I’m rethinking dessert. Often tea fulfilled this craving, so if I feel myself hankering for something after dinner, that’s where I’m going first. If I still want something, strawberries are a tasty second option. I’m still thinking about what other rules I should put in place after this reintroduction period. But overall, I’m hoping to find myself in a more sustainable, “Whole. If you have suggestions for helpful rules, I’m all ears.— Kendra Nichols. Sunday. Breakfast: Eggs, sweet potatoes, zucchini. Snack: Lara Bar, almonds. Lunch: Steak salad with peppers and cilantro. Dinner: Pot roast with fingerling potatoes and carrots. Dessert: Strawberries. Monday. Breakfast: Eggs, sweet potatoes, zucchini. Snack: Banana. Lunch: Pot roast with fingerling potatoes and carrots. Dinner: Pot roast with sweet potatoes, fingerling potatoes, carrots and green beans. Dessert: Almonds. Tuesday. Breakfast: Eggs, sweet potatoes, ground beef. Snacks: Carrots, clementines. Lunch: Pot roast, fingerling potatoes, green beans. Snacks: Lara Bar, freeze- dried fruit. Dinner (late): Pot roast, fingerling potatoes. Wednesday. Breakfast: Eggs, sweet potatoes, ground beef. Snacks: Banana. Lunch: Pot roast, fingerling potatoes. Snack: 2 tablespoons almond butter. Dinner: Pork chop, sweet potatoes, broccoli, cauliflower, carrots. Thursday. Breakfast: Eggs, ground beef, zucchini, bell pepper. Lunch: Pulled chicken, Tessamae’s barbecue sauce, broccoli, cauliflower, carrots, sweet potatoes. Dinner: ?? I suppose I could have devoted several dining columns to the joys of clear broths and raw seafood, or rated bottled waters, but I ended up filing pieces on hand- pulled noodles, meaty sandwiches, lusty Spanish fare and a restaurant with a menu listing more than 1. My discipline flagged a few meals, and I can’t blame restaurant temptations alone. If I were allowed a do- over, I would first rid the home cupboard and freezer of diet- busting peanut butter and cookies and put a padlock on my wine cooler. Alcohol lowers inhibitions; an extra glass of wine can too easily lead to “Hey, what are these potato chips doing in the den, and why are they forcing themselves on me?” . Not only did I want my pants to fit better, and for me to feel healthier, I wanted to prove to anyone with similar challenges — the road warrior, the frequent business host, the restaurant community — that if someone who is paid to eat can shed weight, they could, too. Enter Weight Watchers. One of the reasons I like the program is that it doesn’t say “no” to any food or drink. A participant can eat anything, albeit maybe not as often or in the serving size he’s used to. Using a point system (I got 3. My decision to go with almonds as a snack was made easy when I discovered I could enjoy 1/4 cup of nuts vs. Another attribute of Weight Watchers is the support it offers, both one- on- one (I signed up with a phone coach) and in- person. I’m no fan of meetings, but I have to say, I learned a lot in the company of kindred spirits, not the least of which is a fun way to exercise: spin classes conducted in swimming pools. Tracking my diet and my activity online was easier than I thought it might be — illuminating, too. I’ll never look at a bagel the same way again after learning it weighs in at 1. I also like how the diet rewards you for making healthful choices; most fruits and vegetables count as zero points. My rave for Weight Watchers does not extend to the frozen Smart Ones entrees on which its name appears. Turkey with stuffing and fettuccine Alfredo, among others, are like domestic airline meals, best enjoyed when you’re hungry and there’s no other option. But I know I’ll be cooking more from the new “Food, Health & Happiness” by Oprah Winfrey, Weight Watchers’ star fat- buster. The recipes play up flavor and don’t scream “diet.”If nothing else, I’m a more mindful eater now than going in. As I type, the scale tells me I’m lighter than I was Jan. So do my clothes. With a boost from Weight Watchers, and a partner who joined me on the regimen, I lost seven pounds in four weeks — less than my dream but more than my minimum goal. Going forward, I won’t be keeping a food diary, although I hope to drop a few more pounds with what I’ve learned from the sensible program. But first, on the last weekend of the month, I allowed myself a splurge, made possible by smart food choices and a lot of exercise the day before. Alice Waters, the mother of California cuisine, was cooking in Washington at the Italian ambassador’s residence, and I ate every course.— Tom Sietsema. Sunday. Breakfast: Apple. Lunch: Restaurant review samplings of grilled shrimp, pork ribs, oysters on the half shell, coleslaw. Dinner: Homemade chicken soup, fresh fruit cup. Monday. Breakfast: Almonds, clementine. Lunch: Salmon sushi. Dinner: Restaurant review samplings of oysters, hamburger, french fries, cocktail. Tuesday. Breakfast: Apple, almonds, clementine. Lunch: Salmon sushi. Dinner: Restaurant review samplings of ceviche, guacamole and chips, chili relleno, carne asada, mezcal. Wednesday. Breakfast: Homemade chicken soup. Lunch: Clementine. Dinner: Restaurant review samplings of chips and salsa, gorditos, chicken mole, queso fundido, carne asada, red wine. Thursday. Breakfast: Grape nuts, skim milk, blueberries. Lunch: Salmon sushi, apple. Dinner: Restaurant involving samplings of kale salad, lobster carpaccio, lamb loin, peppered tuna, creamed spinach, fried potatoes, bread pudding, flourless chocolate cake, red wine. Snack: (Guilty!) Small bag of potato chips, almonds. Friday. Breakfast: Clementine. Lunch: Restaurant review samplings of hamburger, crab cake, salad, french fries, vanilla milk shake. Dinner: Restaurant review samplings of smoked fish, chicken wings, rib- eye with herbed butter, crab cakes, fried chicken, chocolate pudding, cheesecake, red wine. Saturday. Breakfast: Almonds. Lunch: Homemade chicken soup, pistachios. Snack: Clementine. Dinner: Restaurant review samplings of sushi, crudo, Brussels sprout salad, mackerel, glass of sherry. Snack: Half of a big (warm and gooey) chocolate chip cookie. Buddha’s Diet. When we set out on this month- long project, I was looking for more. More than a 3. 0- day experiment, more than a “reset.” I was looking for a radical shift in perspective, a way to truly break some habits that weren’t doing me (or my waistline) any favors. From this deceptively little book with a catchy title, I have learned some major lessons. First and foremost, it’s becoming second nature to finish my dinner and stop eating — for the day. And feel fine about it. The reflexive cravings for something sweet and snacky for another hour or two have pretty much disappeared. At the same time, I’ve slowed down: Not as much as I’d like to, but enough to live up to that ideal I’ve read about for so long — the 2. I’m full. The mornings are slower, too. Rather than get up and rush to make breakfast before even taking much of a breath, I sit, drink a glass of water, make a cup of tea and sip it while reading the paper. My tea consumption, between before- breakfast and after- dinner, has skyrocketed, and there’s nothing but good that can come from that. You might think it strange that I’m feeling so good about this diet after a week in which I lost a mere half a pound (putting me 5 pounds below where I started). But this was also a week in which work and other stress (hello, IRS audit!) meant I exercised far less, slept far worse, and ate only a little more than I needed on a few occasions.
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