Positive Affects of Weight Loss on the Heart
Being overweight is a risk factor for heart disease. When you have heart disease, taking off excess pounds is one of the most important things you can do to feel better and stay healthy. The benefits of weight loss are many. Losing weight and exercising more can help control excess fat around the heart. Weight Loss can help lower blood pressure and improve your cholesterol and triglyceride levels. It can also improve how your heart and blood vessels work and decrease inflammation throughout the body.
Fat Deposits
Inflammation is thought to play a key role in the buildup of fatty deposits inside the arteries. Losing just 5 to 15 of your body weight may help reduce your risk of developing heart disease or having a stroke.
Women and Obesity
Excess weight doesn't just affect your heart. In women, obesity has been linked to diabetes, cancer of the breast and lining of the uterus, bladder and bowel control problems, Arthritis, irregular menstrual periods and infertility. Healthy habits can go a long way in preventing these problems, however, just losing 10 to 20 pounds can help significantly reduce your health risks.
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YOUR NEW DIET JUST DOESN'T SEEM TO BE WORKING
At any one time, half the nation's men and two thirds of the women are trying to lose weight. The more we try to lose, the more we seem to gain. Nearly two thirds of adult Americans are overweight or obese, say the Center for Disease Control and Prevention. We've gained on an average, nearly eight pounds apiece since 1986.
The American Obesity Association estimates that being obese is linked to 300,000 premature deaths a year, making being overweight a health problem rivaling smoking.
The Diet Gimmick
There are more than 4,000 books on diets and dieting, and publishers keep them coming. The truth is that it doesn't matter if your're on a low-fat diet or a low-carb diet; what matters is how many calories you consume. Some diets appear to be taking off weight because they are "gimmicks" that make people pay attention to what they eat, so they eat less and this means consuming less calories.
Dona Style Works!
So if you're one of the many who tried unsuccessfully to get fit, maybe it's time to hire a certified personal trainer. I can design a fitness program just for you that focuses on you as a total person. Of course, this would include nutritional guidance targeted at losing overall body fat and boosting your metabolism. The Dona Style Fitness program was created to do just that. Why not get started today putting your time and money into something that really works?
HEALTHY SEASONING- Curry Powder
Adding Curry to your diet may help prevent breast, ovarian and pancreatic cancers.
Shrimp Curry with Rice
Makes 4 servings, 233 calories, 26 g protein, 14 g carbodydrates, 9 g fat (1 g saturated fat) 4 g fiber
1 lb of cooked shrimp 1 onion, grated 3 garlic cloves,crushed 1 14oz can chopped tomatoes, l mild red chili pepper, chopped 2 tsp curry powder 2 tbsp vegetable oil 1 tbsp peeled, sliced ginger 1 tsp turmeric 1 tsp ground coriander handful of chopped cilantro 1 cup or more of white rice juice of 2 fresh limes salt and pepper to taste prior to serving
Heat oil in a large pan over medium heat. Add onion, garlic, and chile; Cook five minutes. Mix in spices and then add the shrimp; cook three minutes. Pour in tomatoes and lime juice. Stir and bring to a boil. Reduce heat and simmer five minutes. Add cilantro and serve with rice.
SPINACH SALAD
Makes 4 Servings With Warm Bacon Dressing 160 calories per serving 11g total fat, 4 g sat fat, 8 g carbs, 7 g protein, 2 g fiber
8 cups fresh spinach leaves 1 pkg 8 oz white buttmushrooms 1/2 red onion, black pepper 5 slices bacon, 1/12 tbsp finely chopped shallot 1/2 cup red vinegar 1 to 2 tbsp honey mustard,
To make the dressing: In a large skillet, cook the bacon over medium heat until crisp and golden brown, remove and place on a paper towel to drain, reserve 2 tbsp bacon fat in skillet, crumble bacon and set aside, heat skillet to medium high heat and add shallots, cook stirring occasionally for 2 minutes, whisk in vinegar and mustard, add crumbled bacon, bring to a simmer, add pepper to taste and remove from heat.
To make the salad: In a large bowl, toss together spinach, mushroom, onion, pour dressing over sald and toss to combine. Serve warm.
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GREEN BEAN AND RED POTATO SAUTE'
1 1b baby red potatoes cut in halves, 1 1b fresh green beans, trimmed in halves
1 1/2 tbsp extra-virgin olive l garlic clove, minced 3 tbsp chopped fresh basil
Boil a large pot of salted water. Add the red potatoes and cook until almost tender, usually about 15 minutes. Add the green beans and cook until tender, about 3 minutes. Drain well.
In a large skillet, heat olive oil over medium heat. Add the garlic and stir for 30 seconds. Add the potatoes and beans. Salt and pepper to taste. Cook while tossing to coat vegetables with oil. Toss in the basil and heat thoroughly about 2 minutes. Serve.
Makes 5 servings, 125 calories each, 20 g carbs, 3 g protein, 1 g sat fat, 43 mg calcium, fiber 4 g
ROAST BEEF WRAP
4 (8-inch) Multi-Grain Wraps . 1/4 cup reduced-fat cream cheese . 1/2 red onion, sliced . 4 spinach leaves, washed . 8 ounces sliced roast beef
For each wrap, spread a small amount of cream cheese over the surface of each wrap. Layer the onion, spinach, and roast beef on top. Fold opposite sides of the wrap toward the center about 1 1/2 inch and roll up from the bottom.
Makes 4 servings, 210 calories, 7g total fat (3g saturated fat) 29g carbodydrates, 18g protein, 8g fiber, 850mg sodium
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