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| This is not intended as a Pro-Ana or Pro-Mia site. I do not endorse or promote eating disorders in any way. This site is meant as a support tool for people who need motivation in their goals as it relates to weight loss. It is my opinion that if people suffer from eating disorders, there is little I can do to hurt them or help them. It is also my opinion that sifting through thinspiration pictures online is not going to give you an eating disorder. This isn't a cold, and you can't catch it from someone else who has it. |
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Prothinspo has served millions we
are the McDonalds of
Thinspiration.. last checked hit
counter
are the McDonalds of
Thinspiration.. last checked hit
counter
was
CHANGE YOUR DIET AND EXERCISE REGIME AND STAY SUPER SKINNY FOREVER!
CLICK HERE TO SEE BEFORE AND AFTER PHOTOS OF WEIGHT LOSS. SO
THINSPIRING....
But before indulging she stops and asks herself, "What am I feeling?" Even if
she tosses back a Hydrox or two, she can now distinguish between eating to fill
her stomach and eating to appease her heart. Learning the difference helped
her lose -- and keep off -- 30 pounds she'd dragged around for years. "I live the
Solution every day,"
Whether you're looking to lose a little unwanted weight or a lot, there's always
room for some extra assistance in your diet and workout plan. That's why people
coast to coast will be able to turn to Hydroxycut to support their weight-loss
goals. Add Prothinspo Hydrox to your diet and workout plan to get the fat-loss
results you deserve. Real Science, Real Results! It doesn't matter what your
goals are...
This product is designed to help you get fat-loss results when combined with
diet and exercise. Studies show that this product is the most effective weight
loss product on the market.
Prothinspo has always maintained the lowest price available for this product on
the market today!!
click here to read the studies on this product...
questions?.......Contact me and I will write you back.
CLICK HERE TO SEE BEFORE AND AFTER PHOTOS OF WEIGHT LOSS. SO
THINSPIRING....
But before indulging she stops and asks herself, "What am I feeling?" Even if
she tosses back a Hydrox or two, she can now distinguish between eating to fill
her stomach and eating to appease her heart. Learning the difference helped
her lose -- and keep off -- 30 pounds she'd dragged around for years. "I live the
Solution every day,"
Whether you're looking to lose a little unwanted weight or a lot, there's always
room for some extra assistance in your diet and workout plan. That's why people
coast to coast will be able to turn to Hydroxycut to support their weight-loss
goals. Add Prothinspo Hydrox to your diet and workout plan to get the fat-loss
results you deserve. Real Science, Real Results! It doesn't matter what your
goals are...
This product is designed to help you get fat-loss results when combined with
diet and exercise. Studies show that this product is the most effective weight
loss product on the market.
Prothinspo has always maintained the lowest price available for this product on
the market today!!
click here to read the studies on this product...
questions?.......Contact me and I will write you back.
sugar fiend and am having withdrawals symptoms 4 weeks without it. Some claim sugar is a drug,
and functions much like many other drugs. Consuming sugar gives one temporary “highs” of
energy and mood elevation. However, such highs may decrease with greater consumption of
sugar. People who suddenly attempt sugar withdrawal are likely to have a few weeks of poor
energy, cravings for sugar loaded foods, and depression. Some also have flu-like symptoms when
undergoing sugar withdrawal... ME I JUST WANT TO JUMP.. No seriously I never realized how
much sugar I started taking in until I really stopped to try out this new diet for all you Prothinspoer's
.. See what I do for you all... Anyway, since I was suffering pretty bad with my "sugar jonses" I
figured I would put together a post on Sugar and the Symptoms of Sugar withdrawal and also on
this page for your thinspirational consideration..
Emanuela de Paula in 'Guerreira Futurista'...
Read more -> Mirte Maas in 'Hacienda'...
Read more -> Raquel Zimmermann in 'Mistress in Monochrome'.
and functions much like many other drugs. Consuming sugar gives one temporary “highs” of
energy and mood elevation. However, such highs may decrease with greater consumption of
sugar. People who suddenly attempt sugar withdrawal are likely to have a few weeks of poor
energy, cravings for sugar loaded foods, and depression. Some also have flu-like symptoms when
undergoing sugar withdrawal... ME I JUST WANT TO JUMP.. No seriously I never realized how
much sugar I started taking in until I really stopped to try out this new diet for all you Prothinspoer's
.. See what I do for you all... Anyway, since I was suffering pretty bad with my "sugar jonses" I
figured I would put together a post on Sugar and the Symptoms of Sugar withdrawal and also on
this page for your thinspirational consideration..
Emanuela de Paula in 'Guerreira Futurista'...
Read more -> Mirte Maas in 'Hacienda'...
Read more -> Raquel Zimmermann in 'Mistress in Monochrome'.
Okay so this diet, and no I am not going to tell you the name yet, until I finish the 6th week and see
how it goes. It is a give up carb type of diet, which is not to bad. Okay so if you don't really now what
carbs are here you go and I hope this helps better understand..Carbohydrates are organic
molecules that are one of the dietary sources of energy (the other two are protein and fat). Sugars,
starches and fibre are all different kinds of dietary carbohydrate. Whether you eat either sugar or
starch, they break down to glucose which is then absorbed into your bloodstream causing an
increase in “blood sugar.”
Excessive consumption of carbohydrates results in insulin resistance. About 75% of the human
population is susceptible to developing this condition. Humans react to the increase in blood sugar
that comes from eating carbohydrates by overproducing a hormone called insulin, which converts
unused glucose to fat for storage. Insulin resistance causes increasingly less glucose to be used as
fuel and increasingly more to be stored as fat. The high levels of glucose also are toxic to virtually
every organ in the body, causing a number of preventable diseases.
Many people think that fruits don’t contain carbohydrate... but they do!
The following list was compiled by Dr. Richard K. Bernstein, author of The Diabetes Solution, for his
diabetic patients. Even if you’re not diabetic, you can control your weight more easily and prevent
disease if you limit the foods on this list as much as possible.
Sweets & Sweeteners: No surprises here! Stay away from sugar, honey, candies, desserts (ice
cream, cakes, cookies, pies, tarts, etc.).
Sweet or Starchy Vegetables: Avoid beans (chili beans, chickpeas, lima beans, lentils, sweet peas),
root vegetables (carrots, beets, potatoes, parsnips, sweet potatoes, onions), corn, squash
(pumpkin), and cooked tomatoes
Fruits and Juices: Limit all fruits (except avocados) and all juices (including tomato and vegetable
juices)
Certain Dairy Products: Consume less milk, sweetened and low-fat yogurts, powdered milk
substitutes and coffee lighteners, and canned milk concentrate. If you must drink milk, get full cream
rather than skim milk (skim milk has much more carbohydrate). Same for yogurt.
Grains and Grain Products: This is the toughest one! Cut down on anything made from wheat, rye,
barley, or corn. That means bread, pasta, noodles, cereal, pancakes, waffles and crackers. Also limit
white, brown or wild rice (or anything made from them).
Prepared Foods: Just say no to most commercially prepared soups, most packaged “health foods”
(they usually are “low-fat” which means they are high in carbohydrate), and snack foods, even nuts
(typically these contain lots of added sugar and starch).
If you simply cannot give up the items on this list, try scheduling them before a workout or other
period of physical activity. These foods definitely should not be eaten just before bedtime or other
periods of low activity. Carbs are best if you workout on them, carbs should be eaten an hour before
the workout to absorb them correctly...
Think of this when you are giving up carbs and sugars...
Three decades ago, fewer than one Briton in 10 was obese. One in four is today. It is projected that
by 2050, Britain could be a "mainly obese society". Similar, and even more pronounced, changes
were taking place in the US, where researchers found that not only were Americans entering their
adult years at a significantly higher weight but, while on average everyone was getting heavier, the
heaviest people were gaining disproportionately more weight than others. The spread between
those at the upper end of the weight curve and those at the lower end was widening. Overweight
people were becoming more overweight.
This is an edited extract from The End Of Overeating: Taking Control Of Our Insatiable Appetite, by David A
Kessler, published by Penguin on 1 April at £9.99. To order a copy with free UK p&p, go to guardian.co.
uk/bookshop.
"Higher sugar, fat and salt make you want to eat more." I had read this in scientific literature, and
heard it in conversations with neuroscientists and psychologists. But here was a leading food
designer, a Henry Ford of mass-produced food, revealing how his industry operates. To protect his
business, he did not want to be identified, but he was remarkably candid, explaining how the food
industry creates dishes to hit what he called the "three points of the compass".
Sugar, fat and salt make a food compelling. They stimulate neurons, cells that trigger the brain's
reward system and release dopamine, a chemical that motivates our behaviour and makes us want
to eat more. Many of us have what's called a "bliss point", at which we get the greatest pleasure
from sugar, fat or salt. Combined in the right way, they make a product indulgent, high in "hedonic
value".
During the past two decades, there has been an explosion in our ability to access and afford what
scientists call highly "palatable" foods. By palatability, they don't just mean it tastes good: they are
referring primarily to its capacity to stimulate the appetite. Restaurants sit at the epicentre of this
explosion, along with an ever-expanding range of dishes that hit these three compass points. Sugar,
fat and salt are either loaded into a core ingredient (such as meat, vegetables, potato or bread),
layered on top of it, or both. Deep-fried tortilla chips are an example of loading – the fat is contained
in the chip itself. When it is smothered in cheese, sour cream and sauce, that's layering.
It is not just that fast food chains serve food with more fat, sugar and salt, or that intensive
processing virtually eliminates our need to chew before swallowing, or that snacks are now
available at any time. It is the combination of all that, and more.
Take Kentucky Fried Chicken. My source called it "a premier example" of putting more fat on our
plate. KFC's approach to battering its food results in "an optimised fat pick-up system". With its
flour, salt, MSG, maltodextrin, sugar, corn syrup and spice, the fried coating imparts flavour that
touches on all three points of the compass while giving the consumer the perception of a bargain –
a big plate of food at a good price.
Initially, KFC meals were built around a whole chicken, with a pick-up surface that contained "an
enormous amount of breading, crispiness and brownness on the surface. That makes the chicken
look like more and gives it this wonderful oily flavour." Over time, the company began to realise
there was less meat in a chicken nugget compared with a whole chicken, and a greater percentage
of fried batter. But the real breakthrough was popcorn chicken. "The smaller the piece of meat, the
greater the percentage of fat pick-up," said the food designer. "Now, we have lots of pieces of a
cheaper part of the chicken." The product has been "optimised on every dimension", with the fat,
sugar and salt combining with the perception of good value virtually to guarantee consumer appeal.
He walked me through some offerings at other popular food chains. Burger King's Whopper
touched on the three points of the compass – then was altered for further effect. In its first, stripped-
down form, the burger was explosively rich in fat, sugar and salt. Then the chain began adding more
beef, extra cheese or a layer of bacon. McDonald's broke new ground in another way – by making
food available on a whim. "The great growth has been the snacking occasion. You get hungry, you
want something, your mind pushes off the reality of what you ought to eat, and you end up picking
up a hamburger and a giant soda or french fries."
Next they introduced a high-fat, high-salt morning meal. "They took what they learned from the core
lunch and dinner menu, and applied it to breakfast. The sausage McMuffin and the egg McMuffin are
stand-ins for the hamburger. In effect, you are eating a morning hamburger."
This kind of food disappears down our throats so quickly after the first bite that it readily overrides
the body's signals that should tell us, "I'm full." The food designer offered coleslaw as an example.
When its ingredients are chopped roughly, it requires time and energy to chew. But when cabbage
and carrots are softened in a high-fat dressing, coleslaw ceases to be "something with a lot of innate
ability to satisfy".
This isn't to say that the food industry wants us to stop chewing altogether. It knows we want to eat
a doughnut, not drink it. "The key is to create foods with just enough chew – but not too much.
When you're eating these things, you've had 500, 600, 800, 900 calories before you know it." Foods
that slip down don't leave us with a sense of being well fed. In making food disappear so swiftly, fat
and sugar only leave us wanting more.
According to food consultant Gail Vance Civille, of management consultants Sensory Spectrum, fat
is crucial to this process of lubrication, ensuring that a product melts in the mouth. In the past, she
says, Americans typically chewed food up to 25 times before it was swallowed; now the average
American chews 10 times. "If I have fat in there, I just chew it up and whoosh! Away it goes," she
says. "You have a 'quick getaway', a quick melt."
The Snickers bar, Civille says, is "extraordinarily well engineered". Unlike many products whose
nuts become annoyingly lodged between your teeth, the genius of Snickers is that as we chew, the
sugar dissolves, the fat melts and the caramel picks up the peanut pieces, so the entire candy is
carried out of the mouth at the same time. "You're not getting a build-up of stuff in your mouth."
Kettle chips are another success story. Made of sugar-rich russet potatoes, they have a slightly
bitter background note and brown irregularly, which gives them a complex flavour. High levels of fat
generate easy mouth-melt, and surface variations add a level of interest beyond that found in mass-
produced chips. Heightened complexity is the key to modern food design.
Not so many decades ago, a single flavour of ice-cream was a special treat. Our options ran to
vanilla, chocolate and strawberry – and when we could buy all three in a single carton, we saw that
as a great innovation. Now ice-cream has countless flavours and varieties; it comes mixed with
M&M's or topped with caramel sauce.
When layers of complexity are built into food, the effect becomes more powerful. Sweetness alone
does not account for the full impact of a fizzy drink – its temperature and tingle, resulting from the
stimulation of the trigeminal nerve by carbonation and acid, are essential contributors as well.
"The complexity of the stimulus increases its association to a reward," says Gaetano Di Chiara, an
expert in neuroscience and pharmacology at the University of Cagliari in Italy. Elements of that
complexity include tastes that are familiar and well liked, especially if not always readily available,
and the learning associated with having had a pleasurable experience with the same food in the past.
Take a bowl of M&M's. If I've eaten them in the past, I'm stimulated by the sight of them, because I
know they'll be rewarding. I eat one, and experience that reward. The visual cue gains power and
stimulates the urge we call "wanting". The more potent and complex foods become, the greater the
rewards they may offer. The excitement in the brain increases our desire for further stimulation.
In theory there's a limit to how much stimulation rewarding foods can generate. We are supposed to
habituate – to neuroadapt. When Di Chiara gave animals a cheesy snack called Fonzies, the levels of
dopamine in their brains increased. Over time, habituation set in, dopamine levels fell and the food
lost its capacity to activate their behaviour.
But if the stimulus is powerful enough, novel enough or administered intermittently enough, the
brain may not curb its dopamine response. Desire remains high. We see this with cocaine use,
which does not result in habituation. Hyperpalatable foods alter the landscape of the brain in much
the same way.
I asked Di Chiara to study what happens after an animal is repeatedly exposed to a high-sugar, high-
fat chocolate drink. When he'd completed his experiment, he sent me an email with "Important
results!!!!" in the subject line. He had shown that dopamine response did not diminish over time with
the chocolate drink. There was no habituation.
Novelty also impedes habituation, and intermittency is another driver. Give an animal enough sugar-
laden food, withdraw it for the right amount of time, then provide it again in sufficient quantities, and
dopamine levels may not diminish.
There's still a lot we don't know about the relationship between the dopamine-driven motivational
system and our behaviour in the presence of rewarding foods. But we do know that foods high in
sugar, fat and salt are altering the biological circuitry of our brains. We have scientific techniques
that demonstrate how these foods – and the cues associated with them – change the connections
between the neural circuits and their response patterns.
Rewarding foods are rewiring our brains. As they do, we become more sensitive to the cues that
lead us to anticipate the reward. In that circularity lies a trap: we can no longer control our
responses to highly palatable foods because our brains have been changed by the foods we eat.
I wanted to know how much the industry understood about how the food we eat affects us; about
what I have termed "conditioned hypereating" – "conditioned" because it becomes an automatic
response to widely available food, "hyper" because the eating is excessive and hard to control. I
turned to Joseph Stiglitz, a Nobel laureate in economics.
"Does the industry know that what it feeds us gets us to eat more?" I asked.
"The industry has jacked up what works for it," Stiglitz said. "The learning is evolutionary." Practical
experience has been its guide – it does not need lab rats when it can try out its ideas on humans. Its
decision-makers do not have to analyse human brain circuitry to discover what sells.
A venture capitalist who knows the business intimately cited Starbucks as a company that has
recognised and responded brilliantly to a cultural need. The caffeine and sugar in the coffee, with
their energising effects, are certainly part of the equation, but the chain also offers something much
more primal. "It's about warm milk and a bottle," he says. "One of my colleagues said, 'If I could put a
nipple on it, I'd be a multimillionaire'."
But it was thinking creatively about how to attract more consumers that led Starbucks to the
Frappuccino, the venture capitalist told me. Although its stores were crowded early in the day, by
afternoon "they were so empty you could roll a bowling ball through them". The creation of a rich,
sweet and comforting milkshake-like concoction utterly transformed the business. A Starbucks
Strawberries & Crème Frappuccino comes with whipped cream and 18 teaspoons of sugar: all in all,
this "drink" contains more calories than a personal-size pepperoni pizza, and more sweetness than
six scoops of ice-cream. By encouraging us to consider any occasion for food an opportunity for
pleasure and reward, the industry invites us to indulge a lot more often.
Starbucks learned a basic lesson: make enticing food easily and constantly available, keep it novel,
and people will keep coming back for more. With food available in almost any setting, "the number of
cues, the number of opportunities" to eat have increased, while the barriers to consumption have
fallen, says David Mela, senior scientist of weight management at the Unilever Health Institute. "The
environmental stimulus has changed."
Of course, when food is offered to us, we're not obliged to eat it. When it's on the menu, we don't
have to order it. But this takes more than willpower. As an individual, you can practise eating the
food you want in a controlled way. As a society, we can identify the forces that drive overeating and
find ways to diminish their power. That's what happened with the tobacco industry: attitudes to
smoking shifted. Similar changes could be brought about in our attitudes to food – by making it
mandatory for restaurants to list calorie counts on their menus; by clear labelling on food products;
by monitoring food marketing. But until then few of us are immune to the ubiquitous presence of
food, the incessant marketing and the cultural assumption that it's acceptable to eat anywhere, at
any time.
Call it the "taco chip challenge" – the challenge of controlled eating in the face of constant food
availability. "Forty years ago, you might face the social equivalent of that taco chip challenge once a
month. Now you face it every single day," Mela said. "Every single day and every single place you
go, those foods are there, those foods are cheap, those foods are readily available for you to engage
in. There is constant, constant opportunity."
How to take back control
Plan when and what you will eat There should be no room for deviation; the idea is to inhibit
mindless eating and eliminate your mental tug-of-war. Once you've set new patterns, you can
become more flexible.
Practise portion control Eat half your usual meal; see how you feel one and two hours later. A just-
right meal will keep away hunger for four hours.
List the foods and situations you can't control Cut out those foods; limit exposure to those
situations. If offered something you overeat, push it away.
Talk down your urges Learn responses to involuntary thoughts: eating that will only satisfy me
temporarily; eating this will make me feel trapped; I'll be happier and weigh less if I don't eat this.
Rehearse making the right choices Before entering a restaurant, imagine chosing a dinner that's
part of your eating plan. Think of this as a game against a powerful opponent. You won't win every
encounter, but with practice you can get a lot better.
how it goes. It is a give up carb type of diet, which is not to bad. Okay so if you don't really now what
carbs are here you go and I hope this helps better understand..Carbohydrates are organic
molecules that are one of the dietary sources of energy (the other two are protein and fat). Sugars,
starches and fibre are all different kinds of dietary carbohydrate. Whether you eat either sugar or
starch, they break down to glucose which is then absorbed into your bloodstream causing an
increase in “blood sugar.”
Excessive consumption of carbohydrates results in insulin resistance. About 75% of the human
population is susceptible to developing this condition. Humans react to the increase in blood sugar
that comes from eating carbohydrates by overproducing a hormone called insulin, which converts
unused glucose to fat for storage. Insulin resistance causes increasingly less glucose to be used as
fuel and increasingly more to be stored as fat. The high levels of glucose also are toxic to virtually
every organ in the body, causing a number of preventable diseases.
Many people think that fruits don’t contain carbohydrate... but they do!
The following list was compiled by Dr. Richard K. Bernstein, author of The Diabetes Solution, for his
diabetic patients. Even if you’re not diabetic, you can control your weight more easily and prevent
disease if you limit the foods on this list as much as possible.
Sweets & Sweeteners: No surprises here! Stay away from sugar, honey, candies, desserts (ice
cream, cakes, cookies, pies, tarts, etc.).
Sweet or Starchy Vegetables: Avoid beans (chili beans, chickpeas, lima beans, lentils, sweet peas),
root vegetables (carrots, beets, potatoes, parsnips, sweet potatoes, onions), corn, squash
(pumpkin), and cooked tomatoes
Fruits and Juices: Limit all fruits (except avocados) and all juices (including tomato and vegetable
juices)
Certain Dairy Products: Consume less milk, sweetened and low-fat yogurts, powdered milk
substitutes and coffee lighteners, and canned milk concentrate. If you must drink milk, get full cream
rather than skim milk (skim milk has much more carbohydrate). Same for yogurt.
Grains and Grain Products: This is the toughest one! Cut down on anything made from wheat, rye,
barley, or corn. That means bread, pasta, noodles, cereal, pancakes, waffles and crackers. Also limit
white, brown or wild rice (or anything made from them).
Prepared Foods: Just say no to most commercially prepared soups, most packaged “health foods”
(they usually are “low-fat” which means they are high in carbohydrate), and snack foods, even nuts
(typically these contain lots of added sugar and starch).
If you simply cannot give up the items on this list, try scheduling them before a workout or other
period of physical activity. These foods definitely should not be eaten just before bedtime or other
periods of low activity. Carbs are best if you workout on them, carbs should be eaten an hour before
the workout to absorb them correctly...
Think of this when you are giving up carbs and sugars...
Three decades ago, fewer than one Briton in 10 was obese. One in four is today. It is projected that
by 2050, Britain could be a "mainly obese society". Similar, and even more pronounced, changes
were taking place in the US, where researchers found that not only were Americans entering their
adult years at a significantly higher weight but, while on average everyone was getting heavier, the
heaviest people were gaining disproportionately more weight than others. The spread between
those at the upper end of the weight curve and those at the lower end was widening. Overweight
people were becoming more overweight.
This is an edited extract from The End Of Overeating: Taking Control Of Our Insatiable Appetite, by David A
Kessler, published by Penguin on 1 April at £9.99. To order a copy with free UK p&p, go to guardian.co.
uk/bookshop.
"Higher sugar, fat and salt make you want to eat more." I had read this in scientific literature, and
heard it in conversations with neuroscientists and psychologists. But here was a leading food
designer, a Henry Ford of mass-produced food, revealing how his industry operates. To protect his
business, he did not want to be identified, but he was remarkably candid, explaining how the food
industry creates dishes to hit what he called the "three points of the compass".
Sugar, fat and salt make a food compelling. They stimulate neurons, cells that trigger the brain's
reward system and release dopamine, a chemical that motivates our behaviour and makes us want
to eat more. Many of us have what's called a "bliss point", at which we get the greatest pleasure
from sugar, fat or salt. Combined in the right way, they make a product indulgent, high in "hedonic
value".
During the past two decades, there has been an explosion in our ability to access and afford what
scientists call highly "palatable" foods. By palatability, they don't just mean it tastes good: they are
referring primarily to its capacity to stimulate the appetite. Restaurants sit at the epicentre of this
explosion, along with an ever-expanding range of dishes that hit these three compass points. Sugar,
fat and salt are either loaded into a core ingredient (such as meat, vegetables, potato or bread),
layered on top of it, or both. Deep-fried tortilla chips are an example of loading – the fat is contained
in the chip itself. When it is smothered in cheese, sour cream and sauce, that's layering.
It is not just that fast food chains serve food with more fat, sugar and salt, or that intensive
processing virtually eliminates our need to chew before swallowing, or that snacks are now
available at any time. It is the combination of all that, and more.
Take Kentucky Fried Chicken. My source called it "a premier example" of putting more fat on our
plate. KFC's approach to battering its food results in "an optimised fat pick-up system". With its
flour, salt, MSG, maltodextrin, sugar, corn syrup and spice, the fried coating imparts flavour that
touches on all three points of the compass while giving the consumer the perception of a bargain –
a big plate of food at a good price.
Initially, KFC meals were built around a whole chicken, with a pick-up surface that contained "an
enormous amount of breading, crispiness and brownness on the surface. That makes the chicken
look like more and gives it this wonderful oily flavour." Over time, the company began to realise
there was less meat in a chicken nugget compared with a whole chicken, and a greater percentage
of fried batter. But the real breakthrough was popcorn chicken. "The smaller the piece of meat, the
greater the percentage of fat pick-up," said the food designer. "Now, we have lots of pieces of a
cheaper part of the chicken." The product has been "optimised on every dimension", with the fat,
sugar and salt combining with the perception of good value virtually to guarantee consumer appeal.
He walked me through some offerings at other popular food chains. Burger King's Whopper
touched on the three points of the compass – then was altered for further effect. In its first, stripped-
down form, the burger was explosively rich in fat, sugar and salt. Then the chain began adding more
beef, extra cheese or a layer of bacon. McDonald's broke new ground in another way – by making
food available on a whim. "The great growth has been the snacking occasion. You get hungry, you
want something, your mind pushes off the reality of what you ought to eat, and you end up picking
up a hamburger and a giant soda or french fries."
Next they introduced a high-fat, high-salt morning meal. "They took what they learned from the core
lunch and dinner menu, and applied it to breakfast. The sausage McMuffin and the egg McMuffin are
stand-ins for the hamburger. In effect, you are eating a morning hamburger."
This kind of food disappears down our throats so quickly after the first bite that it readily overrides
the body's signals that should tell us, "I'm full." The food designer offered coleslaw as an example.
When its ingredients are chopped roughly, it requires time and energy to chew. But when cabbage
and carrots are softened in a high-fat dressing, coleslaw ceases to be "something with a lot of innate
ability to satisfy".
This isn't to say that the food industry wants us to stop chewing altogether. It knows we want to eat
a doughnut, not drink it. "The key is to create foods with just enough chew – but not too much.
When you're eating these things, you've had 500, 600, 800, 900 calories before you know it." Foods
that slip down don't leave us with a sense of being well fed. In making food disappear so swiftly, fat
and sugar only leave us wanting more.
According to food consultant Gail Vance Civille, of management consultants Sensory Spectrum, fat
is crucial to this process of lubrication, ensuring that a product melts in the mouth. In the past, she
says, Americans typically chewed food up to 25 times before it was swallowed; now the average
American chews 10 times. "If I have fat in there, I just chew it up and whoosh! Away it goes," she
says. "You have a 'quick getaway', a quick melt."
The Snickers bar, Civille says, is "extraordinarily well engineered". Unlike many products whose
nuts become annoyingly lodged between your teeth, the genius of Snickers is that as we chew, the
sugar dissolves, the fat melts and the caramel picks up the peanut pieces, so the entire candy is
carried out of the mouth at the same time. "You're not getting a build-up of stuff in your mouth."
Kettle chips are another success story. Made of sugar-rich russet potatoes, they have a slightly
bitter background note and brown irregularly, which gives them a complex flavour. High levels of fat
generate easy mouth-melt, and surface variations add a level of interest beyond that found in mass-
produced chips. Heightened complexity is the key to modern food design.
Not so many decades ago, a single flavour of ice-cream was a special treat. Our options ran to
vanilla, chocolate and strawberry – and when we could buy all three in a single carton, we saw that
as a great innovation. Now ice-cream has countless flavours and varieties; it comes mixed with
M&M's or topped with caramel sauce.
When layers of complexity are built into food, the effect becomes more powerful. Sweetness alone
does not account for the full impact of a fizzy drink – its temperature and tingle, resulting from the
stimulation of the trigeminal nerve by carbonation and acid, are essential contributors as well.
"The complexity of the stimulus increases its association to a reward," says Gaetano Di Chiara, an
expert in neuroscience and pharmacology at the University of Cagliari in Italy. Elements of that
complexity include tastes that are familiar and well liked, especially if not always readily available,
and the learning associated with having had a pleasurable experience with the same food in the past.
Take a bowl of M&M's. If I've eaten them in the past, I'm stimulated by the sight of them, because I
know they'll be rewarding. I eat one, and experience that reward. The visual cue gains power and
stimulates the urge we call "wanting". The more potent and complex foods become, the greater the
rewards they may offer. The excitement in the brain increases our desire for further stimulation.
In theory there's a limit to how much stimulation rewarding foods can generate. We are supposed to
habituate – to neuroadapt. When Di Chiara gave animals a cheesy snack called Fonzies, the levels of
dopamine in their brains increased. Over time, habituation set in, dopamine levels fell and the food
lost its capacity to activate their behaviour.
But if the stimulus is powerful enough, novel enough or administered intermittently enough, the
brain may not curb its dopamine response. Desire remains high. We see this with cocaine use,
which does not result in habituation. Hyperpalatable foods alter the landscape of the brain in much
the same way.
I asked Di Chiara to study what happens after an animal is repeatedly exposed to a high-sugar, high-
fat chocolate drink. When he'd completed his experiment, he sent me an email with "Important
results!!!!" in the subject line. He had shown that dopamine response did not diminish over time with
the chocolate drink. There was no habituation.
Novelty also impedes habituation, and intermittency is another driver. Give an animal enough sugar-
laden food, withdraw it for the right amount of time, then provide it again in sufficient quantities, and
dopamine levels may not diminish.
There's still a lot we don't know about the relationship between the dopamine-driven motivational
system and our behaviour in the presence of rewarding foods. But we do know that foods high in
sugar, fat and salt are altering the biological circuitry of our brains. We have scientific techniques
that demonstrate how these foods – and the cues associated with them – change the connections
between the neural circuits and their response patterns.
Rewarding foods are rewiring our brains. As they do, we become more sensitive to the cues that
lead us to anticipate the reward. In that circularity lies a trap: we can no longer control our
responses to highly palatable foods because our brains have been changed by the foods we eat.
I wanted to know how much the industry understood about how the food we eat affects us; about
what I have termed "conditioned hypereating" – "conditioned" because it becomes an automatic
response to widely available food, "hyper" because the eating is excessive and hard to control. I
turned to Joseph Stiglitz, a Nobel laureate in economics.
"Does the industry know that what it feeds us gets us to eat more?" I asked.
"The industry has jacked up what works for it," Stiglitz said. "The learning is evolutionary." Practical
experience has been its guide – it does not need lab rats when it can try out its ideas on humans. Its
decision-makers do not have to analyse human brain circuitry to discover what sells.
A venture capitalist who knows the business intimately cited Starbucks as a company that has
recognised and responded brilliantly to a cultural need. The caffeine and sugar in the coffee, with
their energising effects, are certainly part of the equation, but the chain also offers something much
more primal. "It's about warm milk and a bottle," he says. "One of my colleagues said, 'If I could put a
nipple on it, I'd be a multimillionaire'."
But it was thinking creatively about how to attract more consumers that led Starbucks to the
Frappuccino, the venture capitalist told me. Although its stores were crowded early in the day, by
afternoon "they were so empty you could roll a bowling ball through them". The creation of a rich,
sweet and comforting milkshake-like concoction utterly transformed the business. A Starbucks
Strawberries & Crème Frappuccino comes with whipped cream and 18 teaspoons of sugar: all in all,
this "drink" contains more calories than a personal-size pepperoni pizza, and more sweetness than
six scoops of ice-cream. By encouraging us to consider any occasion for food an opportunity for
pleasure and reward, the industry invites us to indulge a lot more often.
Starbucks learned a basic lesson: make enticing food easily and constantly available, keep it novel,
and people will keep coming back for more. With food available in almost any setting, "the number of
cues, the number of opportunities" to eat have increased, while the barriers to consumption have
fallen, says David Mela, senior scientist of weight management at the Unilever Health Institute. "The
environmental stimulus has changed."
Of course, when food is offered to us, we're not obliged to eat it. When it's on the menu, we don't
have to order it. But this takes more than willpower. As an individual, you can practise eating the
food you want in a controlled way. As a society, we can identify the forces that drive overeating and
find ways to diminish their power. That's what happened with the tobacco industry: attitudes to
smoking shifted. Similar changes could be brought about in our attitudes to food – by making it
mandatory for restaurants to list calorie counts on their menus; by clear labelling on food products;
by monitoring food marketing. But until then few of us are immune to the ubiquitous presence of
food, the incessant marketing and the cultural assumption that it's acceptable to eat anywhere, at
any time.
Call it the "taco chip challenge" – the challenge of controlled eating in the face of constant food
availability. "Forty years ago, you might face the social equivalent of that taco chip challenge once a
month. Now you face it every single day," Mela said. "Every single day and every single place you
go, those foods are there, those foods are cheap, those foods are readily available for you to engage
in. There is constant, constant opportunity."
How to take back control
Plan when and what you will eat There should be no room for deviation; the idea is to inhibit
mindless eating and eliminate your mental tug-of-war. Once you've set new patterns, you can
become more flexible.
Practise portion control Eat half your usual meal; see how you feel one and two hours later. A just-
right meal will keep away hunger for four hours.
List the foods and situations you can't control Cut out those foods; limit exposure to those
situations. If offered something you overeat, push it away.
Talk down your urges Learn responses to involuntary thoughts: eating that will only satisfy me
temporarily; eating this will make me feel trapped; I'll be happier and weigh less if I don't eat this.
Rehearse making the right choices Before entering a restaurant, imagine chosing a dinner that's
part of your eating plan. Think of this as a game against a powerful opponent. You won't win every
encounter, but with practice you can get a lot better.
SO WHEN I GAVE UP THE CARBS AND THE SUGARS, WHICH IS FUNNY BECAUSE I ACTUALLY DON'T EAT MUCH
OF ANYTHING. IF YOU KNEW ME YOU WOULD BE LAUGHING BECAUSE I EAT MAYBE 500 CALORIES A DAY
BUT I DO EAT AND WHEN I GAVE UP THESE CERTAIN FOODS I NOTICED THAT IT WAS KINDA LIKE GIVING UP A
DRUG.. SO THIS IS SOME INFO ON SUGAR ADDICTION.. I AM NOT ALONE.
Sugar withdrawal is often challenging because so many prepared foods contain sugar, or sugar based
substances. This includes high fructose corn syrup. As well, many simple carbohydrates like wheat flour
convert to sugar in the body. Alcohol is a “hidden sugar” too. So if people merely cut out table sugar, but
continue to drink alcohol or eat packaged foods they may not experience sugar withdrawal.
Some experts recommend that sugar withdrawal is best attempted when one can cut out all simple
carbohydrates, alcohol, corn syrup, honey, and table sugar. Reading labels on packaged foods can help
one significantly reduce sugar intake by avoiding such ingredients. However, even cutting out some of
these things is likely to result in less dependence on sugar, and possibly less “addiction” to sugar.
From a psychological standpoint, sugar withdrawal is more easily noted. For example, people who have
eating disorders, like consistent overeating, are eating sugar for the highs it gives them. Thus decreasing
sugar and overall food intake can dramatically affect mood stability. The psychological factor of most
addictions is that the addiction in some way rewards the person, and masks deep-seated emotional pain.
Without the addictive substance, whether it is sugar or food in general, the person must confront the
emotional pain. This suggests that sugar withdrawal may be most effective when one attempts it in the
context of a support group or under the care of an attentive psychiatrist or other mental health
professional.
In the psychological sense, sugar withdrawal can be a very real and painful process, replete with cravings,
anxiety or depression, and a general sense of loss when the addictive substance is not used. This
suggests we take sugar withdrawal as seriously as addictions to other substances like alcohol or drugs. In
many senses, what seems innocuous is actually a leading cause of many health conditions like early onset
diabetes, obesity, and a variety of diseases of the organs.
Most people find that physical cravings for sugar will end within three to four weeks after complete sugar
withdrawal. Emotional symptoms may linger beyond this point. This is especially the case when the initial
cause for dependence remains unaddressed. http://www.wisegeek.com/what-are-symptoms-of-sugar-
withdrawal.htm
OF ANYTHING. IF YOU KNEW ME YOU WOULD BE LAUGHING BECAUSE I EAT MAYBE 500 CALORIES A DAY
BUT I DO EAT AND WHEN I GAVE UP THESE CERTAIN FOODS I NOTICED THAT IT WAS KINDA LIKE GIVING UP A
DRUG.. SO THIS IS SOME INFO ON SUGAR ADDICTION.. I AM NOT ALONE.
Sugar withdrawal is often challenging because so many prepared foods contain sugar, or sugar based
substances. This includes high fructose corn syrup. As well, many simple carbohydrates like wheat flour
convert to sugar in the body. Alcohol is a “hidden sugar” too. So if people merely cut out table sugar, but
continue to drink alcohol or eat packaged foods they may not experience sugar withdrawal.
Some experts recommend that sugar withdrawal is best attempted when one can cut out all simple
carbohydrates, alcohol, corn syrup, honey, and table sugar. Reading labels on packaged foods can help
one significantly reduce sugar intake by avoiding such ingredients. However, even cutting out some of
these things is likely to result in less dependence on sugar, and possibly less “addiction” to sugar.
From a psychological standpoint, sugar withdrawal is more easily noted. For example, people who have
eating disorders, like consistent overeating, are eating sugar for the highs it gives them. Thus decreasing
sugar and overall food intake can dramatically affect mood stability. The psychological factor of most
addictions is that the addiction in some way rewards the person, and masks deep-seated emotional pain.
Without the addictive substance, whether it is sugar or food in general, the person must confront the
emotional pain. This suggests that sugar withdrawal may be most effective when one attempts it in the
context of a support group or under the care of an attentive psychiatrist or other mental health
professional.
In the psychological sense, sugar withdrawal can be a very real and painful process, replete with cravings,
anxiety or depression, and a general sense of loss when the addictive substance is not used. This
suggests we take sugar withdrawal as seriously as addictions to other substances like alcohol or drugs. In
many senses, what seems innocuous is actually a leading cause of many health conditions like early onset
diabetes, obesity, and a variety of diseases of the organs.
Most people find that physical cravings for sugar will end within three to four weeks after complete sugar
withdrawal. Emotional symptoms may linger beyond this point. This is especially the case when the initial
cause for dependence remains unaddressed. http://www.wisegeek.com/what-are-symptoms-of-sugar-
withdrawal.htm
| NOW BACK TO SOME SUPER MODEL THINSPIRATION.. Raquel Zimmermann in 'Mistress in Monochrome'... Photographed by Inez & Vinoodh Source: fashiongonerogue - Vogue Nippon May 2010 |
| Marte Maas in 'Hacienda'... Photographed by Nathaniel Goldberg Scanned by elsaskywalker - Numero #111 March 2010 |
| Emanuela de Paula in 'Guerreira Futurista'... Photographed by Jacques Dequeker Scanned by leonardo - Marie Claire Brazil April 2010 |
| I love this girls face... Keep an eye on this model she is going to be a star Bregje Heinen Born: 05 March 1993 Where: Netherlands Height: 175 cm Bust: 76 cm Waist: 59 cm Hips: 85 cm |
For more Diet info and tips, click here. To go back home to index, click here. |
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Caffeine Supplements
Today’s urban warriors are much the same. Ginseng, caffeine and Eastern medicine are still being utilized.
Now as it was then, you are no where without the basics namely sleep, smart eating and exercise. First aim for at the minimum
6hours of sleep a night, for some a brief nap may lead to greater alertness and productivity.
Pack in energy-promoting foods. The definition of energy is calories so make them count. Veggies provide fiber, vitamins and
nutrients. Nutrition bars are a great source as well ...
Caffeine is America’s most popular drug some 85% of Americans drink coffee or some type of caffeinated product. Americans
usually are not the healthiest of the planets people there are better choices to make. South Central America they use a product
called Yerba Mate and Guarana. West Africa the caffeine choice is kola nut and leaf.
Caffeine works by stimulating the nervous system to speed up the heart rate, raise blood pressure and rev up the metabolism
(helping the body lose weight.) It also heightens alertness and concentration...
The facts about "Carb" depleting You cannot completely delete "carbs" from your life. You need them to keep energy and focused.
Their are many diets and products on the market today that can confuse anyone. Even someone who actually knows!
Buy yourself all the tools you need to attain your goals.
With any lifestyle it takes investment. The good thing about this change in lifestyle is that you save money on food and spend your
money on a lifetime of self satisfaction.
Pick out a great measuring tape maybe an electric one and body fat counter. Always have an accurate Scale buy a diet book that has
foods in it that you like. I
I sell a lot of my favorite thinspo products (click here) few sites are dedicated to the aspects of calorie restricting lifestyles now I
have a section for Cellulite,
Fasting Products and my own line of Hydroxy ..... ya know only the best quick weight loss products and stuff!
Check out my sample pack of products that all work together.... click here..
HYDROX PRODUCTS AND WHY THEY WORK:
These super diet pills make weight come off fast. They create a thermogenasis effect in the body causing it to burn fat faster by
using the bodies heat. This also causes the body to remove excess water from the body. Most of these products I have tried and lost
weight but not as much as I had heard I could... so I investigated the situation and found the right mixture of all of the extracts and
have started my own product line.
To find out more please click here.
BODY CLEANSES
Body cleansers work because they clean the body of the toxins it is holding. If the body is holding to many toxins it does not lose
weight rapidly or work efficiently. I am sure you have heard about all the new teas and cleansers. They do work. You need to find one
that works for your needs.
Become a Prothinspo Member... get the products and the support with emails and visualization techniques... click here..
MORE TIPS TO HOW THIN PEOPLE STAY THIN, CLICK HERE.
Answers to your diet supplement questions. Okay, if you are dieting and find yourself binging or purging .. try the Prothinspo hoodia
pop sample and see if it works for you. If you are dieting and every once in awhile you find yourself craving something use Prothinspo
crave control to prevent those moments. If you wake up with coffee and feel full until mid afernoon and then go crazy.. try Prothinspo
super slim shots.
The #1 weight loss product in the world is Prothinspo Hydroxy it is the strongest weight loss supplement. If you are someone who
eats right and works out but doesn't seem to move the scale use Prothinspo BS or BSP.
If you have cellulite and belly fat that will just not go away from diet and exercise than the Prothinspo Chadebugre is best for you. The
great thing about the products is that they can be alternated and used together. Always start by doing a colon cleanse first for
maximum weight loss. click here.
If you have questions please contact me for further help... Click here.
Today’s urban warriors are much the same. Ginseng, caffeine and Eastern medicine are still being utilized.
Now as it was then, you are no where without the basics namely sleep, smart eating and exercise. First aim for at the minimum
6hours of sleep a night, for some a brief nap may lead to greater alertness and productivity.
Pack in energy-promoting foods. The definition of energy is calories so make them count. Veggies provide fiber, vitamins and
nutrients. Nutrition bars are a great source as well ...
Caffeine is America’s most popular drug some 85% of Americans drink coffee or some type of caffeinated product. Americans
usually are not the healthiest of the planets people there are better choices to make. South Central America they use a product
called Yerba Mate and Guarana. West Africa the caffeine choice is kola nut and leaf.
Caffeine works by stimulating the nervous system to speed up the heart rate, raise blood pressure and rev up the metabolism
(helping the body lose weight.) It also heightens alertness and concentration...
The facts about "Carb" depleting You cannot completely delete "carbs" from your life. You need them to keep energy and focused.
Their are many diets and products on the market today that can confuse anyone. Even someone who actually knows!
Buy yourself all the tools you need to attain your goals.
With any lifestyle it takes investment. The good thing about this change in lifestyle is that you save money on food and spend your
money on a lifetime of self satisfaction.
Pick out a great measuring tape maybe an electric one and body fat counter. Always have an accurate Scale buy a diet book that has
foods in it that you like. I
I sell a lot of my favorite thinspo products (click here) few sites are dedicated to the aspects of calorie restricting lifestyles now I
have a section for Cellulite,
Fasting Products and my own line of Hydroxy ..... ya know only the best quick weight loss products and stuff!
Check out my sample pack of products that all work together.... click here..
HYDROX PRODUCTS AND WHY THEY WORK:
These super diet pills make weight come off fast. They create a thermogenasis effect in the body causing it to burn fat faster by
using the bodies heat. This also causes the body to remove excess water from the body. Most of these products I have tried and lost
weight but not as much as I had heard I could... so I investigated the situation and found the right mixture of all of the extracts and
have started my own product line.
To find out more please click here.
BODY CLEANSES
Body cleansers work because they clean the body of the toxins it is holding. If the body is holding to many toxins it does not lose
weight rapidly or work efficiently. I am sure you have heard about all the new teas and cleansers. They do work. You need to find one
that works for your needs.
Become a Prothinspo Member... get the products and the support with emails and visualization techniques... click here..
MORE TIPS TO HOW THIN PEOPLE STAY THIN, CLICK HERE.
Answers to your diet supplement questions. Okay, if you are dieting and find yourself binging or purging .. try the Prothinspo hoodia
pop sample and see if it works for you. If you are dieting and every once in awhile you find yourself craving something use Prothinspo
crave control to prevent those moments. If you wake up with coffee and feel full until mid afernoon and then go crazy.. try Prothinspo
super slim shots.
The #1 weight loss product in the world is Prothinspo Hydroxy it is the strongest weight loss supplement. If you are someone who
eats right and works out but doesn't seem to move the scale use Prothinspo BS or BSP.
If you have cellulite and belly fat that will just not go away from diet and exercise than the Prothinspo Chadebugre is best for you. The
great thing about the products is that they can be alternated and used together. Always start by doing a colon cleanse first for
maximum weight loss. click here.
If you have questions please contact me for further help... Click here.