What can I do to lose weight?
The question I reallywant to ask is why can’t I lose weight? I knowyou probably needway more information from me to answer that thoroughly but thanks for any insights. Jade
Hi Jade. Firstly, all long-term sustained weight loss that I have ever witnessed has come from kindness (to oneself), not deprivation.
So many people find themselves losing and then regaining the same 10kg every year. Or sometimes the number just keeps increasing. In the rush of the Western world we are seeing our waistlines continue to expand. But for many the old adage energy in versus energy out isn’t working. Some other key factors behind long-term successful weight loss include:
YOU’RE EATING THE WRONG FOODS
Unfortunately with the popularity of the low-fat era many poor food habits were set up – including an increased reliance on processed foods. We are all individual and what works for you might not work for someone else – however, one thing we can all benefit from is eating more whole, real food.
Plenty of fresh vegetables, protein, whole food fats and a small amount of fresh fruit benefit most people. Really explore how you can incorporate more vegetables into how you eat each day. Try juices, smoothies, soups, stir-fries, stews and casseroles.
EMOTIONAL SABOTAGE
I think the judgment we pass on ourselves when we deviate from a set diet/nutrition or wellness plan is often more harmful than the action itself. Often this can trigger a downwards spiral and a feeling of ‘‘well I’ve blown it now, I may as well finish the whole packet’’ which triggers feelings of guilt, self-loathing etc.
Instead of getting up the next morning and treating it as a new day you are more likely to skip the gym/your morning walk, less likely to choose foods that nourish your body and more likely to experience feelings of helplessness.
Not exactly the headspace with which you are going to make choices to support your health and wellness goals.
Instead of judging yourself if you eat in a way that doesn’t serve
Hi Chris. Spelt is an ancient whole grain grown in many parts of the world.
It declined in popularity during the 19th century, but is now becoming a popular option due to its lower gluten content.
Modern wheat has a significantly higher gluten content than ancient wheat so spelt is being used as an alternative to lower the gluten content (particularly for those who are gluten intolerant) – it’s not suitable for those with coeliac disease.
Spelt flour can be used in place of normal wheat flour in recipes in the same quantities.
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