How to win the war on weight loss in Winter

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During the week I attended yet another presentation on the Low Carbohydrate High Fat diet (LCHF), held at the University of Sydney, Camperdown.

The 4-hour presentation included scientists, researchers, elite coaches and even a dietician (shock horror). Their presentations were on the long-term findings when both elite athletes and everyday people were placed on the LCHF diet.

To save you the technical mumbo jumbo and boring you with all the studies, here are the main findings.

How Carbs lead to weight gain

  1. Large amounts of Insulin are produced in response to alcohol, sugar and starches entering your bloodstream.
  1. Insulin is produced by your pancreas and is a fat storing hormone.
  1. When you restrict the amount of sugar and starches that you eat, the levels of sugar in your blood begins to stabilise and your need for insulin to remove the sugar from your blood decreases.
  1. Once your insulin levels decrease your body begins to burn your stored fat supplies. This results in longer lasting energy and less fat stored on your body, particularly around your waist.

For many people this news is nothing new, however the next few points will help prevent you putting on that ‘Winter coat’ (nicer way of saying ‘Weight gain’) during the colder months.

Use Fat to make you thin

  1. Due to longer nights and shorter days most people eat themselves awake during Winter with warming comfort foods such as: Toast or croissants with melted cheese, hot chocolate, hot chips and so on. These, and many other Winter-warming foods cause insulin spikes and weight gain.
  1. By adding a good quality cream (such as the ones pictured above) you can squash your carbohydrate cravings dead in their tracks.
  1. Find a good-quality unhomogenised cream or Crème fraîche at your local farmers market or health food store. DO NOT use the standard supermarket creams that contain: Vegetable gums, skim milk, milk solids, maltodextrin, emulsifiers, stabilisers or numbers such as 415 or 407.

Where to use the cream

  1. Cream, or ideally Double cream can be added to certain soups, sauces and stews, I also LOVE it in my coffee.
  1. Crème Fraîche (which translates to ‘Fresh cream’) goes really well in place of yoghurt, sour cream, or even mayonnaise in most recipes.

        Why use Cream

Good quality fats from cream used in your coffee, meals or snacks has a multitude of benefits, including:

  1. Preventing an insulin spike from the caffeine or starchy pumpkin soup, thus improving weight loss.
  1. Adding loads of vital nutrients including the Fat-soluble vitamins A, D, E & K to help  your bones get strong and your skin stay elastic and healthy.
  1. Most importantly these delicious fats add loads of flavour and joy to your diet as well as keep big appetites (like mine) satisfied for hours without ANY carbohydrate cravings.

By learning a few fundamental truths about how the human body really functions, and not what you’ve been subconsciously programmed to believe by the food manufacturers and unethical diet programs, you can start using knowledge, instead of unreliable willpower to keep you lean and healthy for the rest of your life.

This means you can stop obsessing with counting calories, worrying about portion control and make food your BEST friend again, not your worst enemy.

About Tim Pittorino

I’ve been training and nutritional coaching for 20 years and over this time I’ve collected the highest nutrition qualifications from industry leaders Paul Chek, Charles Poliquin and Reed Davis. I’ve coached high profile people like Hollywood actor Hugh Grant, and Ms. Universe contestant Jesinta Campbell. Most importantly I’ve helped thousands of everyday people get healthier and lose weight without deprivation through the BBB system. And now you can have all my secrets to a lean, energized and healthy body.