Dietspan

For those who would like to have a fat burning diet in order to lose weight, there are actually a lot of options for you. All you need is to choose the right diet and you will be able to achieve positive weight loss results.

Apparently, out of the thousands of diets that you can research, only a few diets would claim that it can literally help you to burn fats. These diets can be well known while some are never heard or not that popular.

One of the diets would be the fat burning diet. The name of the diet literally speaks of the effects that it does to the body. Actually, this diet plan is written in a book. From the book, you will be able to learn about the detailed diet plan with all the recipes and the meal plans that you should have.

To sum it up, this diet is about alternating high carbohydrate to low carbohydrate days. However, it provides a one day break where you can eat the foods that you want but in moderation. This diet is suitable for those who do not want to give up carbohydrates. Sadly, this diet doesn’t include exercise plan so you need to have it on your own.

A popular diet which promises to burn fats would be the Atkins diet. This has been around for quite some time yet it remains to be popular. This is a low carbohydrate diet which is intended to burn fat rapidly. The idea of the diet is that when there is low carbohydrate, the body would have to convert the stored fats for source of energy. The Atkins diet uses lean protein, vegetables, and some prepackaged foods.

Apparently, the Atkins diet is considered as a long term lifestyle. However, this is not recommended for those who need to have some source of carbohydrates

There are a lot of available diets which promises to burn fats; however, you need to think of the pros and cons before you decide to do it. Keep in mind that exercise is still the best option. You can try out various gentle exercises at home through the convenient use of a Swiss ball.

Author:

Personal Trainer and fitness expert Josh Panebianco is the owner of http://personaltrainerssydney.com.au

Article Source: EzineArticles.com

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Source: juliagriggshavey

Is it eating healthier or the weight loss which is more important?

It is important to have an exercise routine done daily or three or four days a week. However, sometimes some of us do not have time to exercise every day so we just exercise longer on the days we do have time. You may think this is a good idea but it can actually lead to you feeling hungrier after exercise and eating more which contributes to more weight gain. It is best to work out at least twenty minutes every day or three or four times a week. This will also help you to maintain your weight once the extra pounds are off.

It is also a good idea to eat before and after a workout or exercise routine. This will help give you plenty of energy for the activity and keep your blood sugar levels normal so you can avoid feeling really hungry and then possibly overeating. It is also important to drink water before, during, and after a work out to keep your body well hydrated. Also, to help avoid overeating, try eating five to six small meals a day instead of eating too much at one or two big meals. This will help replenish your body and make you feel good without eating too much.

Finally, getting plenty of sleep each night and finding ways to reduce stress like reading a book, spending time with friends or family or taking warm bathes at the end of a hard day. These things can help you be less likely to snack between meals and eat more sugar than is good for your body and mind. These tips can not only help you get rid of extra weight, but also maintain a healthy weight and help you to feel better about yourself in the long run.

Author:

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Article Source: EzineArticles.com

Michigan State University packaging expert John Spink discusses the growing threat of food counterfeiting.

Intentionally contaminated Chinese milk killed several children and sickened 300,000 more, causing concern around an increasingly connected world economy. Demand for inexpensive products virtually guarantees future repeats of food adulteration and counterfeiting from overseas, Michigan State University scientists said, as trade volumes overwhelm regulatory oversight.

Nobody can guarantee safe food, said Ewen Todd, but governments need to improve controls by promoting increased corporate responsibility, identifying vulnerabilities and assessing risks. Todd, a professor of advertising, public relations and retailing, conducted a symposium on the safety of imported food today at the American Association for the Advancement of Science annual meeting held in Chicago.

Increasing risk-based inspections and sampling; improving the detection of food system signals that indicate contamination; improving immediate response to contamination events; and improving risk communication all should be part of a more stringent regimen, Todd said.

The U.S. Food and Drug Administration inspects less than 2 percent of the food coming into the country, while 13 percent of America’s food is imported, Todd said.

“It’s a worldwide trend. First of all, transportation is easier, trade is easier,” he said, while consumers are increasingly well traveled and have higher expectations. “We want stuff in the winter when we can’t grow it”.

Between the extremes of accidentally contaminated food and terrorism via intentional contamination lies the counterfeiter, seeking not to harm but to hide the act for profit. The melamine incidents are such examples. As an industrial chemical that mimics protein content in tests was added to milk and subsequently created kidney problems for children.

Product counterfeiting is the focus of a presentation by John Spink, an instructor at the National Food Safety and Toxicology Center and director of the Packaging for Food and Product Protection (P-FAPP) initiative, both at MSU. He is developing a criminal justice program focused on food counterfeiting.

“We take a risk-based approach to analyze where the gaps are and look closer at where there is a higher reward for fraud,” he said.

“Counterfeiting goes back to Roman times, when French wine had a seal of Roman origin,” he said. “Products are moving around the world so fast now that there’s more opportunity for fraud. When food was distributed more regionally, there was less potential for large-scale fraud, or outbreaks of any kind”.

Recent instances of counterfeiting or contamination include conventionally grown vegetables sold as organic; fish sold as a more premium species; milk and pet food adulterated with melamine; catfish containing banned antibiotics; toothpaste contaminated with diethylene glycol (a base chemical in antifreeze); and canned energy drinks of unknown origin labeled with brand names.

Pharmaceutical counterfeiting has attracted most of regulators’ attention until recently, he said, but those companies are mandatory to report adverse affects or similar problems, while food companies and other manufacturers are not.

“At MSU, our approach to anti-counterfeiting strategy is extremely interdisciplinary to address the a number of aspects of the risk,” Spink said, including public health communication, supply chain and packaging security. “Overall, we take a holistic, strategic perspective on the human element that led an individual to perceive an opportunity and then act this perspective is led by criminal justice, social anthropology and basic business economics. Of course other important disciplines are intellectual property rights law, food law, medicine, nursing, public health, international trade, psychology, consumer behavior, retailing, management, economics and business”.

MSU’s international experience also gives it a valuable perspective by understanding source country economies and cultures, Spink said.

Also participating in the forum were presenters from the FDA and Cargill Inc., representing regulatory and corporate perspectives.

By:  Heather                        Source

Uploaded for the January Monthly Scavenger Hunt "Exercise" 

Source: N!els

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