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MyNetDiary provides exceptionally easy and fast food logging - on the Web, the iPhone, iPad, Android, Samsung bada and BlackBerry. Check out MyNetDiary at http://www.mynetdiary.com.

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23 February 12
Don’t Make a ‘Bee-Line’ for a Slim Waistline In a presentation by Dr. Kevin Hall, a researcher with the National Institutes of Health (NIH), at the annual meeting of the American Association for the Advancement of Science (AAAS) in Vancouver, Canada, it was posited that losing weight could be twice as hard as previously thought. Dr. Hall suggests that there is no direct line between calorie-reduction and weight loss and a body’s metabolism factors greatly into how fast weight comes off when dieting.  At the base of his report is that a body’s metabolism rate slows when one is dieting, so a better image for picturing weight loss is a downward curve that plateaus as one nears one’s goal; this is in place of a straight line toward a weight goal.  Dr. Hall continues by stating that simply cutting 500 calories from one’s diet every day will not lead to losing a pound a week for everyone, as it doesn’t fully factor in different people’s varying metabolism rates. Dr. Hall, along with his colleagues, developed a mathematical model that takes into account a person’s age, height, weight and physical activity level to better predict how much weight that person might lose on a diet and exercise plan. Currently, according to Dr. Hall, the model is intended only for use by physicians and researchers scientists.  His new “rule” suggests a person would need to cut 10 calories per day from their diet for every pound they want to lose over a three-year period, so cutting 100 calories per day would lead to a 10-pound weight loss over three years. Half of this weight loss would occur over the first year. To lose more weight after the three-year period, you’d have to cut more calories, according to Dr. Hall. The key to this study, however, is that there is no clinical trial backing up these stats. Currently, it is just a mathematical model that has been validated by comparing it to some actual changes in people, so we’ll have to follow this as it progresses. The NIH, however, is currently recruiting participants for a clinical trial comparing the effects of reducing fats and carbohydrates in obese adults.  So what image best helps you when visualizing your weight loss goal? Tell us on the MyNetDiary Facebook page or in our Community Forum. 

Don’t Make a ‘Bee-Line’ for a Slim Waistline

In a presentation by Dr. Kevin Hall, a researcher with the National Institutes of Health (NIH), at the annual meeting of the American Association for the Advancement of Science (AAAS) in Vancouver, Canada, it was posited that losing weight could be twice as hard as previously thought. Dr. Hall suggests that there is no direct line between calorie-reduction and weight loss and a body’s metabolism factors greatly into how fast weight comes off when dieting. 

At the base of his report is that a body’s metabolism rate slows when one is dieting, so a better image for picturing weight loss is a downward curve that plateaus as one nears one’s goal; this is in place of a straight line toward a weight goal. 

Dr. Hall continues by stating that simply cutting 500 calories from one’s diet every day will not lead to losing a pound a week for everyone, as it doesn’t fully factor in different people’s varying metabolism rates.

Dr. Hall, along with his colleagues, developed a mathematical model that takes into account a person’s age, height, weight and physical activity level to better predict how much weight that person might lose on a diet and exercise plan. Currently, according to Dr. Hall, the model is intended only for use by physicians and researchers scientists. 

His new “rule” suggests a person would need to cut 10 calories per day from their diet for every pound they want to lose over a three-year period, so cutting 100 calories per day would lead to a 10-pound weight loss over three years. Half of this weight loss would occur over the first year. To lose more weight after the three-year period, you’d have to cut more calories, according to Dr. Hall.

The key to this study, however, is that there is no clinical trial backing up these stats. Currently, it is just a mathematical model that has been validated by comparing it to some actual changes in people, so we’ll have to follow this as it progresses. The NIH, however, is currently recruiting participants for a clinical trial comparing the effects of reducing fats and carbohydrates in obese adults. 

So what image best helps you when visualizing your weight loss goal? Tell us on the MyNetDiary Facebook page or in our Community Forum. 

15 September 11
Food Intolerance or Food Allergy?In today’s advanced world of science we’ve been able to grow our knowledge in what makes up our food. Many more people now pay attention to ingredients like gluten, caffeine and dairy. It wasn’t always the case, but through good science, good food and good health, people seem to be paying closer attention to what goes in their bodies because they understand that certain ingredients can either be intolerable to them, or they are simply (and dangerously) allergic to them.In the United States it is estimated that 70 million people have food intolerances and roughly 12 million have food allergies. The two are very different, and understanding what you have can literally save your life.A food intolerance, sometimes called a food sensitivity, produces a much milder reaction than a food allergy. You may be intolerant to lactose, which is one of the most common food sensitivities people have, but it wouldn’t be accurate to say you’re allergic to milk unless drinking it causes you to go to the hospital instead of the bathroom.Having a food intolerance means your body lacks one or more enzymes that breaks down that particular food substance, such as lactose, yeast, fructose, gluten, glucose or any number of food additives. If you ingest one of these substances and it doesn’t get broken down before reaching the gastrointestinal tract, it can trigger one or more reactive symptoms – ranging from discomfort to rashes, diarrhea or vomiting.Having a food allergy, however, means that your immune system gets involved in the process. It confuses whatever food substance you’re allergic to for a toxin or parasite and sends out antibodies to fight it. This reaction then causes your body to release histamine, a neurotransmitter that produces inflammatory effects. If your body produces a lot of histamine it can actually lead to a medical emergency, such as a fatal case of anaphylaxis which causes low blood pressure, irregular heartbeat and airway constriction. Anaphylaxis kills approximately 200 people every year in the United States.Another difference between defining a food intolerance versus a food allergy is that doctors will consider what people ate in the last 48 hours when determining food sensitivity, but a food allergy will cause immediate symptoms, and almost always within two hours of consumption. Some of the most common foods people are allergic to are nuts, seafood, eggs, soy and wheat.The National Institutes of Health (NIH) says food allergies are present in about 3.7 percent of U.S. adults and 6-8 percent of children under 4 years of age.The best way to determine if you may have a food sensitivity is by conducting an elimination diet. Tracking your food intake is a major part of this study. If you suspect you are sensitive to a certain food or substance you can eliminate it from your diet, note if your reactions subside and then reintroduce the food after a specific time period to see if the reaction comes back. Some doctors believe you can combat certain food sensitivities through medication. For instance, some people take lactase tablets before eating dairy or antacids to quell heartburn or acid reflux caused by other foods. Others prefer to completely eliminate intake of any culprit foods.If you believe you may be allergic to any food, it is always best to consult your physician instead of assuming it is a sensitivity. Of course, always take emergency action if you or a loved one is believed to have an allergic reaction to food.

Food Intolerance or Food Allergy?

In today’s advanced world of science we’ve been able to grow our knowledge in what makes up our food. Many more people now pay attention to ingredients like gluten, caffeine and dairy. It wasn’t always the case, but through good science, good food and good health, people seem to be paying closer attention to what goes in their bodies because they understand that certain ingredients can either be intolerable to them, or they are simply (and dangerously) allergic to them.

In the United States it is estimated that 70 million people have food intolerances and roughly 12 million have food allergies. The two are very different, and understanding what you have can literally save your life.

A food intolerance, sometimes called a food sensitivity, produces a much milder reaction than a food allergy. You may be intolerant to lactose, which is one of the most common food sensitivities people have, but it wouldn’t be accurate to say you’re allergic to milk unless drinking it causes you to go to the hospital instead of the bathroom.

Having a food intolerance means your body lacks one or more enzymes that breaks down that particular food substance, such as lactose, yeast, fructose, gluten, glucose or any number of food additives. If you ingest one of these substances and it doesn’t get broken down before reaching the gastrointestinal tract, it can trigger one or more reactive symptoms – ranging from discomfort to rashes, diarrhea or vomiting.

Having a food allergy, however, means that your immune system gets involved in the process. It confuses whatever food substance you’re allergic to for a toxin or parasite and sends out antibodies to fight it. This reaction then causes your body to release histamine, a neurotransmitter that produces inflammatory effects. If your body produces a lot of histamine it can actually lead to a medical emergency, such as a fatal case of anaphylaxis which causes low blood pressure, irregular heartbeat and airway constriction. Anaphylaxis kills approximately 200 people every year in the United States.

Another difference between defining a food intolerance versus a food allergy is that doctors will consider what people ate in the last 48 hours when determining food sensitivity, but a food allergy will cause immediate symptoms, and almost always within two hours of consumption. Some of the most common foods people are allergic to are nuts, seafood, eggs, soy and wheat.

The National Institutes of Health (NIH) says food allergies are present in about 3.7 percent of U.S. adults and 6-8 percent of children under 4 years of age.

The best way to determine if you may have a food sensitivity is by conducting an elimination diet. Tracking your food intake is a major part of this study. If you suspect you are sensitive to a certain food or substance you can eliminate it from your diet, note if your reactions subside and then reintroduce the food after a specific time period to see if the reaction comes back. Some doctors believe you can combat certain food sensitivities through medication. For instance, some people take lactase tablets before eating dairy or antacids to quell heartburn or acid reflux caused by other foods. Others prefer to completely eliminate intake of any culprit foods.

If you believe you may be allergic to any food, it is always best to consult your physician instead of assuming it is a sensitivity. Of course, always take emergency action if you or a loved one is believed to have an allergic reaction to food.

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