Welcome to WORLDS BEST DIETING TIPS
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In the world For Tips and Tricks to Weight loss...
This site also has the largest selection in the world of diet, exercise, celebrity and
Supermodel weight loss tips... With a thinspiration gallery...
To keep you motivated visually and Special Tips and Tricks to weight loss
From Jodee the Queen of this scene...
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INDEX.
The tools and information on the this site are intended as an aid to weight loss and weight maintenance, and do not offer medical
advice. If you suffer from, or think you may suffer from, a medical condition you should consult your doctor before starting a weight
loss and/or exercise regime. If you decide to start exercising after a period of relative inactivity you should start very slowly and
consult your doctor if you experience any discomfort, distress or any other symptoms. If you feel any discomfort or pain when you
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CLICK HERE TO READ MORE.
A Spray Mist Crave Controller Is Diet Defense... It  has been all over the runways this season... models are spraying
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TOP STORIES BELOW...
HOW TO READ NUTRITION LABELS AND LOSE WEIGHT...

Lose weight without going on a diet? It's not too good to be true. You don't have to follow a strict diet to get the ball rolling; making
these easy but effective changes really can help you lose weight.
1. Learn to Read Labels
To lose weight it is essential to pay attention to food labels. Counting calories is impossible without this skill. You should know how to
find a food's caloric content and its serving size. Comparing labels among different foods and beverages is crucial for making the
healthier choices required to lose weight.

The History of Food Labels
Food labels were regulated in 1994. Before then, food companies could print their products’ nutritional information basically anywhere
they wanted to (and often in really small print).
The Food and Drug Administration required companies to format the information in a structured way and to include helpful information
on the label -- in a set size and organized manner.

These regulations required both the ingredients and nutritional information to be provided along with a food label of a standard size
and shape (a rectangle) labeled “Nutrition Facts”. In this box, you will find nutritional information listed in order of importance.

In 1994, the FDA and U.S. Department of Agriculture required that:


labels provide information on how the food fits into an overall daily diet
labels will include information on the amount per serving of saturated fat, cholesterol, dietary fiber, and other nutrients of health
concern to today's consumers
terms such as light," "fat-free," and "low-calorie" meet government definitions
be consistent across product lines to make comparison shopping easier
expressed in common measures
reflect amounts people actually eat (Good Reading)
Serving Sizes
Serving size is the first item listed on a nutrition label. Serving sizes are standardized, recommended snack or meal size portions.
Depending on the type of food, the serving size may be indicated by cup measure or number, such as one cup of cereal or one slice of
bread. Some foods, like salad dressing, can be represented by small measures like tablespoons. This information is followed by the
metric amount (e.g., grams) the serving contains.
Serving size is the most important part of the food label. It is integral to using the additional information on the label to lose weight.
Whether you count calories, fat grams, or carbs, it is impossible to accurately track them without knowing and measuring serving
sizes.
The following items are indicated on all food labels:


Percent Daily Value
Sometimes referred to is DV, the Percent Daily Value displays the amount of nutrients found in each serving of the food such as
calories, fat, cholesterol, sodium and vitamins. These values are set by the Food and Drug Administration.
For example, a food that has 13g of fat per serving would state a 20 percent daily value on the label (Daily Values).


Calories and Percent Fat Calories
The calories in a serving are displayed directly under the portion sizes. The number of calories you actually take in is determined by
the number of servings you eat.
The FDA considers a food with 40 calories or less per serving to be low calorie; 100 calories per serving, moderate; and 400 calories
or more per servings is a high calorie food (How to Understand).

The food label assumes that the typical adult needs 2,000 calories a day to maintain his/her weight. Most people fall somewhere in the
middle, with men requiring more daily calories than women to maintain their weight.

It is recommended that your diet provides no more than 30 percent of total calories from fat (Choose a Diet). For a 2,000 calorie diet,
no more than 600 calories of your day’s food intake should comprise of fat.


Fat
A food’s fat and saturated fat content is displayed next. Starting in 2003, the FDA added trans fat to the label and it became required in
2006. Some manufacturers also include monounsaturated and polyunsaturated fats on labels.
Fat is listed in grams. Too much fat leads to overweight and obesity, however our bodies need some fat in order to function. For a
2,000 calorie diet, it means eating no more than 65 grams of fat each day.

Saturated and trans fat are known as “bad fats” because they raise cholesterol and can lead to health risks such as heart disease.

Unsaturated fat is a “good fat” that is healthy because it will not raise your cholesterol level. An example of a good fat is olive oil.


Cholesterol
Cholesterol is listed under fats. It is a fatty substance found in animal products such as meat and dairy products. Cholesterol is a
major factor in the risk of heart disease and heart attack. The American Heart Association recommends that you limit your average
daily cholesterol intake to less than 300 milligrams (Limiting Fats).
Carbohydrates
Carbohydrates -- often referred to as carbs -- are listed next. Carbohydrate is an energy source used for bodily functions for
everything from just walking to intense, prolonged exercise.
Carbohydrates from whole grain sources such as brown rice are preferable to those contained in refined carbohydrates such as
white bread because of the way the body processes them.

Unless you're following a low-carbohydrate diet, it is acceptable to eat up to 300 grams of carbohydrate each day.

Protein
Protein is used by the body to build cells and maintain muscle and other tissues. In the average American’s diet, it is mostly derived
from meat, poultry, fish, and/or eggs. Dairy foods, beans and nuts also contain protein.
Protein does not have a recommended daily value indicated on the food label. Protein needs are actually variable depending on your
weight and activity level.


Using Food Labels in the Real World
The key part of using food labels is they provide instant portion control. The only way you can use food labels effectively is to measure
and eat portions based on the recommended servings sizes.
The good news is, in time, assessing the serving size of your favorite foods will become second nature.

At first, measuring food servings will seem tedious, but it will not always be that way. Within a matter of weeks, you will learn to
eyeball servings and practice automatic portion control.

Once you assess your caloric needs, food labels will help you identify areas in which you can cut back painlessly and lose weight.

For example, when you see your favorite yogurt contains 160 calories per serving, it will be much easier to identify one that contains
100 calories if you always check the nutrition label. If you eat yogurt every day, this one change can cut over 400 calories from your
diet each week!

Remember ... every 3,500 calories cut or burned equals one pound lost. A little light reading on the packages of your favorite foods
could be the start to making it happen.

Sources:

“Daily Values Encourage Healthy Diet.” FDA. 30 Oct 2006 <http://www.fda.gov/fdac/special/foodlabel/dvs.html>.

”Good Reading for Good Eating.” FDA. 30 October 2006 <http://www.fda.gov/fdac/special/foodlabel/goodread.html>.

“How to Understand and Use the Nutritoin Facts Label.” Center for Food Safety and Applied Nurtiion/FDA. 30 Oct 2006 <http://www.
cfsan.fda.gov/~dms/foodlab.html>.

“Choose a Diet Low in Fat, Saturated Fat, and Cholesterol.” National Agriculture Labatory/U.S. Department of Agriculture. 30 Oct 2006
<http://www.nal.usda.gov/fnic/dga/dga95/lowfat.html>.

“Limiting Fats and Cholesterol.” American Heart Association. 30 Oct 2006 <http://www.americanheart.org/presenter.jhtml?
indentifier=323>.