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Ultimate guide on the pH miracle diet by Robert Young

ph miracle diet robert young

ph diet

The pH miracle diet is an innovative way to interact with food. The diet stresses the need for balance in the diet of alkaline and acid. By lowering destructive acid levels with more alkaline exciting benefits can happen, like sustainable energy and optimum health. It might reduce discomfort-able health issues. Later in this series we will get into those.

This balance of alkalinity will help maintain a healthy flow through the bloodstream and keep cellular growth and development working at optimum levels. By following a simple regimen of balanced eating along with testing saliva for pH levels, one can achieve better health.

The primary proponent of this alkaline pH miracle diet is a man by the name of Dr. Robert Young.

Dr. Young heralds that a lifestyle that is made up of 80% alkaline producing foods and 20% acid producing foods will allow you to achieve a healthier body and healthier live, hence the name pH miracle diet.

Through his research Dr. Young has stated that the best pH level of the human body is 7.35.

The pH spectrum is from 1 to 14 with 1 being highly acid and 14 being highly alkaline. With the body leaning toward moderately alkaline he contends that people can supplement their diets with more alkaline. Dr. Robert Young stresses that a body that is ravaged by excess acid will be more prone to serious health problems. He also says avoiding caffeine and alcoholic beverages to maintain vitality. Out goes the wine.

Dr. Robert Young began is studies in the early 70s at the University of Utah, where he studied biology and business. He earned as MS in nutrition, a DSc in science, a PhD in nutrition, and a ND from Clayton College of Natural Health during the 90s.  The impact of his teachings is undeniable, he has helped many people obtain better health through a regimen of increased fruits and vegetables and more water consumption.

He is also a staunch supporter of pleomorphism, the belief in the ability of bacteria to morph shape dramatically or to mutate into many morphological forms. This idea has firmly split the microbiologist community into two schools of thought, the pleomorphists who support the claims; and the monomorphists who vehemently dispute them. In the current scientific community the monomorphic perspective of microbiology has emerged as the dominant theory. Modern medical science supports the monomorphic theory of cell development in which cells derive from previously formed cells of the same size and shape.

Dr. Young holds retreats where he educates the patrons on the Alkaline Diet as well as a live red blood cell examination in an in-depth microscopy seminar. According to the National Council Against Health Fraud ( Dr. Robert Young pleaded guilty in 1996 to a misdemeanor charge of attempted medicine without a license. He was promised that the charge would be dismissed if he stayed clear for 18 months. Young allegedly had examined blood samples from two women who were seeking nutritional advice.

Critics of his live red blood cell examination conclude that his test have no scientific validity. Dr. Young counters his critics citing many papers and sources validating his claims including Understanding Acid-Base by Benjamin Abeloh, M.D., a lecturer of medicine at Yale school of Medicine and Clinical Physiology of Acid-Base by Burton David Rose, M.D., a Clinical Professor of Medicine at Harvard Medical School.

According to his website (, Dr. Young is a member of the American Society of Microbiologists, the American Naturopathic Association, and an honorary member of the Connecticut Holistic Health Assocations, the Presidents Council at Brigham Young University. He is also a consultant for InnerLight, Inc. and an advisor to Dean Lawrence Carter at the Martin Luther King Chapel, Morehouse College. He was also honored by Professor Lawrence Carter at Morehouse College with an induction into the collegium of scholars as well as placed on the advisory board. He has been praised by Professor Carter for his efforts in understanding the balance of body chemistry and the effects of this balance on health.

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Vitamin B12 Food Source

Vitamin B12 Food Source

Vitamin B12 is a truly exceptional vitamin, unique even among all the other B vitamins present in nature.

The reason for this uniqueness lies in the fact that only smaller amounts of this vitamin is required and the body already makes full use of it. For instance, ten micrograms of B12 spread over a day seems to be able to provide adequate supply for the body to use.


Vitamin B12 is also called cobalamin owing to the fact that it contains the metal, cobalt. The main benefit of vitamin B12 appears to be promoting and maintaining the normal function of healthy nerve cells and red blood cells. Vitamin B12 is also needed to help make DNA, the genetic material in all cells.


Vitamin B12 is bound to the protein in food so the most likely vitamin B12 food sources are foods rich in proteins and amino acids, which are the building blocks of proteins. When you consume vitamin B12 food sources, the vitamin is released from the food through a reaction caused by the hydrochloric acid released by the stomach. During digestion and once it is released from the vitamin B12 food sources, the vitamin combines with a substance called gastric intrinsic factor (IF). This complex can then be absorbed by the intestinal tract.


What other foods contain vitamin B12?

Specific examples of vitamin B12 food sources include animal foods such as fish, meat, poultry, eggs, milk, and milk products. Another good vitamin B12 food source is fortified breakfast cereals, which is a particularly valuable source of vitamin B12 for vegetarians. Because plants and vegetables can never be considered as vitamin B12 food sources, vegetarians stand more chance of suffering from deficiency of this vitamin. To compensate for the loss, vitamin B12 food sources fortified with the vitamin are made available for them.


Other vitamin B12 food sources are mollusks and clams (mixed species, cooked). Three ounces of these contain as much as 84.1 micrograms of vitamin B12, equivalent to 1400 Daily Value (DV).


One slice of braised liver or beef is also a good vitamin B12 food source, containing as much as 47.9 micrograms of vitamin B12, equivalent to 780 DV. Trout, rainbow, salmon, sockeye, and fortified breakfast cereals have vitamin B12 ranging from 6.0 to 2.4 micrograms.


Even fast food, such as cheeseburger and taco, contains a good amount of vitamin B12. And yogurt, haddock, tuna, milk, pork, egg, American pasteurized cheese food, and chicken contain vitamin B12 as well.


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Vitamin B12 Side Effects

Vitamin B12 Side Effects
The largest and most complex of all the vitamins, Vitamin B12 is considered unique among all vitamins since it the only one that contains a metal ion, called cobalt. Because of this, compounds that have B12 activity are sometimes called cobalamin.

The forms of vitamin B12 used in the human body are methylcobalamin and 5-deoxyadenosyl cobalamin. These are also the two forms of cobalamin that cyanocobalamin, common in most vitamin B12 supplements, is converted to.

How does Vitamin B12 function?

The enzyme, methionine synthase is dependent on folate and for this reason, its enzymatic function require methylcobalamin. Methionine synthase, for its part, is also required in the synthesis of several important substances found in the human body, specifically amino acids and methionine. Both these substances work in a number of sites within the DNA and RNA (2) of the cell. Because of this, scientists believe that vitamin B12 may play an important role in cancer prevention and decreasing the risk of cardiovascular diseases.

Vitamin B12 Side Effects

There has never been any toxic or adverse vitamin B12 side effects associated with large intakes of the vitamin. Whether from food or supplements vitamin B12 side effects are nonexistent in healthy people. In fact, doses as high as 1mg (1000 mcg) daily by mouth or 1 mg monthly by intramuscular (IM) injection have been used to treat patients with pernicious anemia and not a single one of them ever complained of significant vitamin B12 side effects.

The reason behind the low level of toxicity or vitamin B12 side effect may have to do with the fact that the body can only absorb small amounts of vitamin B12, even if taken in large doses. Because of this low risk of vitamin B12 side effects, no tolerable upper intake level (UL) was set by the Food and Nutrition Board in 1998 when the RDA was revised.

As far as drug interactions are concerned, or vitamin B12 side effects when taken in conjunction with other drugs, only a few number of drugs can affect the vitamin intake, but only as far as the rate of absorption is concerned. One vitamin B12 side effect seems to be that when the vitamin is taken with proton pump inhibitors, such as omeprazole and lasoprazole which are used for therapy of Zollinger-Ellison syndrome and gastroesophageal reflux disease (GERD), stomach acid secretion required for the release of vitamin B12 from food decrease.

Another such drug that has vitamin B12 side effect is nitrous oxide. The drug is commonly used anesthetic and it inhibits both vitamin B12 dependent enzymes. It can also produce many of the clinical features of vitamin B12 deficiency, such as megaloblastic anemia or neuropathy. But other than that, there are no known vitamin B12 side effects that are adverse enough to cause undue alarm.

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Cause of Vitamin B12 Deficiency

As we were looking to the symptoms of vitamin B12 deficiency in last weeks Health post, this week we focus on the cause of vitamin B12 deficiency.

A common problem, vitamin B12 deficiency affects the general population, especially the elderly. There are two types of sufferers from vitamin B12 deficiency. The first group is comprised of asymptomatic vitamin B12 deficiency and the other one is composed of hematologic vitamin B12 deficiency.


Vitamin B12 is a required nutrient and lack or deficiency of this vitamin may lead to serious impairment of normal bodily functions. Vitamin B12 is primarily obtained from animal proteins like red meat, poultry, fish, eggs, and dairy. Plants and vegetables do not contain vitamin B12, unless they have been contaminated by soil microorganisms, so plants and vegetables are not considered as consistent sources of the vitamin. Ovolactovegetarians and lactovegetarians can get adequate cobalamin, or vitamin B12, but strict vegetarians or vegans risk deficiency.


The body’s method of absorbing vitamin B12 from foods is complex. And that is why a defect in the absorption process can become a cause of vitamin B12 deficiency. Often, the absorption of vitamin B12 occurs in the stomach where the release gastric acid and pepsin help release cobalamin from animal proteins. Vitamin B12 absorption may also occur in the mouth where it binds preferentially to salivary R protein.

Pancreatic enzymes and an alkaline pH may also react with vitamin B12 and contribute to its rate of absorption. These two compounds digest the R protein-cobalamin complex but before it is absorbed, vitamin B12 first binds to intrinsic factor (IF) to form an IF-cobalamin complex.

Conditions that Affect Absorption

One cause of vitamin B12 deficiency is certain medical conditions that affect vitamin B12 absorption. These conditions include low consumption of vitamin B12 because of eating foods that lack vitamin B12. The cause of this vitamin B12 deficiency is veganism, or those strict vegetarians that eat only plants and vegetables that do not contain any cobalamin.

The failure to digest food protein is also a leading cause of vitamin B12 deficiency. This may be caused by the decreased release of gastric acid, which is in turn caused by an underlying health condition.

As briefly mentioned earlier, absorption of vitamin B12 by the body is accomplished when all the factors ?that is, the compounds necessary are present. Vitamin B12 combined with salivary R protein need to bind with intrinsic factors in the small intestine in order for the vitamin to be properly absorbed. If there are no intrinsic factors, then absorption fails and thus, this shortage of a vital compound can be a cause of vitamin B12 deficiency. Conditions that lead to absence of intrinsic factor include pernicious anemia and gastrectomy.

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Vitamin B12 Deficiency Symptoms

Vitamine B12 deficiency
Today in our journey into the nitty-gritty of Vitamin B12 the focus will be on vitamin B12 deficiency symptoms.

The Institute of Medicine of the National Academy of Sciences is the one who set the recommendations for vitamin B12 intake, which they provide in the Dietary Reference Intakes (DRIs). Two national surveys, the National Health and Nutrition Examination Survey (NHANES III-1998-94) and the Continuing Survey of Food Intakes by Individuals (CSFII 1994-96) have been conducted to find out how many children and adults in the United States are taking the recommended amount of vitamin B12 and are exhibiting vitamin B12 deficiency symptoms. The results show that most children and adults consume the recommended amount; however, vitamin B12 deficiency symptoms may still occur.

Vitamin B12 deficiency symptoms are manifest not because people are taking less vitamin B12 than recommended. Rather, the reason lies in the fact some individuals showing vitamin B12 deficiency symptoms are unable to absorb vitamin B12 from food. Strict vegetarians are also at risk of displaying vitamin B12 deficiency symptoms since they do not consume any animal foods which are rich sources of the vitamin.

It is the constant observation of scientists and researchers alike that most people who develop vitamin B12 deficiency symptoms are those who have an underlying stomach or intestinal disorder. These two conditions seem to limit the absorption of vitamin B12, leading to a deficiency.

Vitamin B12 is often released from foods and supplements through stomach acid secretion. If there is a problem with this bodily function, then it naturally results to lower rate of vitamin B12 absorption. Sometimes, the only symptom of these intestinal disorders is subtly reduced functioning of the cognitive part of the brain, resulting from early B12 deficiency. Anemia and dementia follow later.

The Character Signs, Symptoms, and Health Problems

Vitamin B12 deficiency can be detected by the following signs, symptoms, and health problems:

1. Incontinence/weak bladder
2. Chronic Fatigue
3. Weight Loss
4. Shortness of Breath
5. Tingling in Fingers and Toes
6. Forgetfulness and Confusion
7. Psychosis and Hallucinations
8. Tremors
9. Depression

The neurological symptoms often happen after a prolonged vitamin B12 deficiency and can be confused with other disease such as Gullian-Barre Syndrome, Multiple Sclerosis, Alzheimer’s, Parkinson’s Disease and Amyotrophic lateral sclerosis (ALS). There are several tests that can be performed to diagnose a B12 deficiency and in turn rule out any other health problems. It is important to eat foods rich in B12 or to incorporate supplements of B12 into daily life to avoid health problems.

There may also be neurological changes associated with the deficiency, such as numbness and tingling in the hands and feet

Additional vitamin B12 deficiency symptoms are difficulty in maintaining balance, depression, confusion, dementia, poor memory, and soreness of the mouth or tongue

For infants, the signs of vitamin B12 deficiency include failure to thrive, movement disorders, delayed development, and megaloblastic anemia.

A good number of these vitamin B12 deficiency symptoms are general and, therefore, may only be results of a variety of medical conditions, not just vitamin B12 deficiency. Thus, it is important to have a doctor evaluate these symptoms first before jumping to conclusions. Appropriate medical care should be followed.

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B1 B12 B6 Vitamin

Vitamine B12
Originally thought to be one single vitamin, Vitamin B is actually a complex of several chemically distinct vitamins. The name arises from the fact that these vitamins happen to often coexist in the same foods. Later research, however, found otherwise.

The B Vitamins often include B1 B12 B6 Vitamins, B2 B3 B4 B5 B7 B8 and B9. B1 B12 B6 vitamins are sometimes called thiamine, pyridoxine and pyridocamine, and cyanocobalamin, respectively. Each of these vitamins has distinctive effects on the body, especially on the process called metabolism. B1 B12 B6 vitamins specifically bolster the metabolic rate of the body, maintain healthy skin and muscle tone, and enhance the immune and nervous system. B vitamins also help promote cell growth and division, including that of red blood cells that help prevent anemia.

B1 B12 B6 vitamins are water soluble, just as all B vitamins are. They are dispersed throughout the body and an essential nutritional requirement to help the body perform its normal functions. B1 B12 B6 vitamins must be replenished daily and any excess is excreted in the urine. So far, no study has yet to show of any adverse side effect due to over-consumption of B1 B12 B6 vitamins.

The combination of B1 B12 B16 vitamins often help combat the symptoms of behavioral diseases. That is why the B1 B12 B6 vitamin combination is often used to treat stress, depression, and even cardiovascular diseases.


Otherwise known as Vitamin B1, thiamine is a colorless compound that is soluble in water and insoluble in alcohol. It is the essential component of the coenzyme Thiamine pyrophosphate (TPP) for pyruvate dehydrogenase, g-ketoglutarate dehydrogenase and transketolase. These enzymes help in the metabolism of compounds, such as carbohydrates, synthesis of NADPH and the pentose sugars, deoxyribose and ribose.


Vitamin B6 is made up of two major forms ?pyridoxine and pyridoxamine. When these two compounds are found in the liver, they take on the form of phyridoxal 5?phosphate or PLP which is a cofactor in many reactions of amino acid metabolism. The release of glucose from glycogen is also made possible with the presence of PLP. In addition to that, Vitamin B6 is needed for more than 100 enzymes involved in protein metabolism, as well as red blood cell metabolism.


Cyanocobalamin is the principal Vitamin B12 form found in foods and nutritional supplements. Out of all the B Vitamins, B12 is the most chemically complex. Its structure is based on a corrin ring, which, although similar to the porphyrin ring found in haem, chlorophyll, and cytochroms, has two of the pyrrole rings directly bonded to it.

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Atkins Diet Foods

Atkins_Diet_FoodsAtkins diet foods are easy to find and available everywhere. There are many varieties to choose from, whether you pick prepackaged low-carb diet foods or make your own meals. No matter how you want to do the Atkins plan, there is a solution out there for you.

You’ll need to keep the Atkins food pyramid in mind when you make food choices. The Atkins pyramid looks much different than the USDA Food Guide Pyramid. The base of the pyramid consists of protein sources such as eggs, fish, beef, chicken and tofu. On a daily basis, your diet should consist primarily of these foods. The second tier has low glycemic vegetables like salad greens, broccoli, cauliflower, asparagus and spinach.

The third tier is made up of berries and avocado. Fruits should be used on an occasional basis after the initial stages of the Atkins diet. Vegetable and seed oils, cheese, dairy, nuts and legumes are used sparingly and in appropriate portions. While the FDA pyramid has oils and fats at the top peak, the Atkins pyramid places whole grain foods in this spot. Whole grain foods should be used very occasionally and do not make up the mainstay of the Atkins diet.

When you start the Atkins plan, you’ll need to make sure you understand which foods are acceptable for your stage of the program. The Induction phase is the most restrictive, but it only lasts two weeks.

You owe it to your dieting success to stay within the acceptable foods list. One of the best ways to do this is to follow the Atkins menu plans that are printed within the New Diet Revolution book. There are also Atkins cookbooks and cookbooks that are geared toward other low carb diets that are helpful in formulating meal plans.

It’s a helpful idea to use a cheat sheet of acceptable Atkins foods wherever you go. If you are out and about and hungry, the last thing you want to do is to try to think back in your memory to figure out what you can and cannot eat. Carrying a list of acceptable foods with you will make finding a snack or meal while out on the run easy. You can’t always rely on low carb labels to tell you whether or not something is diet friendly. Ever since low carb became the new diet craze, manufacturers have been jumping on the bandwagon to attract Atkins dieters. They label items low carb to sell products and don’t have your health in mind. Relying on foods from your own personal list is the best way to stay on the plan.

Another good resource for keeping track of the appropriate Atkins foods is an online diet program. There are several available. Some are free and some have a small monthly fee. The programs require you to register and then they provide you with personal weekly menu plans based on your needs and your carbohydrate gram level. There are normally printable weekly shopping lists that make picking up your Atkins diet foods from the grocery store easy and quick.

Atkins diet food is easy to find once you know what you are looking for. The books, food pyramid and online resources can help you make better food choices and stay on the diet for the long term.

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Atkins Diet Basics

Atkins_Diet_4The Atkins diet is not a new phenomenon. The diet first appeared in the late 1970s and has grown popularity in recent years in response to the low-fat diet craze. As dieters had trouble with low-fat plans, they searched for a new solution and Dr. Atkins’ New Diet Revolution book found a new audience.

A lot of people have jumped on the Atkins bandwagon and there has been a lot of hype as a result. But what are the basic principles of the Atkins diet?

The Atkins diet is based on a theory of why we get fat. According to Dr. Atkins, the over-consumption of carbohydrates and simple sugars leads to weight gain. The way your body processes the carbohydrates you eat have more to do with your waistline than the amount of fat or calories that you consume. In his book, Atkins outlines a phenomenon called insulin resistance.He theorizes that many overweight people have cells that do not work correctly.

When you eat excess carbohydrates and sugar, your body notices that sugar levels are elevated. Insulin is released from the pancreas in order to store sugar as glycogen in the liver and muscle cells for extra energy later on. However, your body can only store so much glycogen at once. As soon as your body reaches its limit for glycogen storage, the excess carbohydrates are stored as fat. This happens to everyone who eats too many carbohydrates.

However, insulin resistant individuals have an even harder time of using and storing excess carbohydrates. The more insulin that your body is exposed to, the more resistant it becomes. Overtime, the pancreas releases more insulin and cells become insulin resistant. The cells are trying to protect themselves from the toxic effects of high insulin. They create less glycogen and more fat.

As a result, insulin resistant individuals gain extra weight. The carbohydrates get converted into fat instead of energy. Other side effects include fatigue, brain fog (the inability to focus, poor memory, loss of creativity), low blood sugar (which can leads to hypoglycemia), intestinal bloating, sleepiness, depression and increased blood sugar. There is much more than weight at stake when you are insulin resistant.

The remedy for people who are insulin resistant is a diet restricted in carbohydrates. The crux of the Atkins diet is a limitation of carbohydrates in all of its forms. The foods restricted on the Atkins plan include simple sugars (like cookies, sodas and sweets) and complex carbohydrates (like bread, rice and grains). Even carbohydrates that are considered healthy, such as oatmeal, brown rice and whole wheat bread, are restricted on the program.

The diet has you restrict your carbohydrate intake to less than 40 grams a day. This will put your body in a state of ketosis. While in ketosis, your body will burn fat as fuel. According to Dr. Atkins’ research, the ketosis state will also affect insulin production and it will prevent more fat from being formed. Your body will begin using your stored fat as an efficient form of fuel, and you抣l lose weight.
Another benefit of the Atkins plan is that ketosis will end your cravings for carbohydrates. If you’ve been living on a carb-heavy diet, you may have found that you simply cannot get enough carbohydrates. With carbohydrate restriction and ketosis comes a reduction in carbohydrate cravings. People who have been on the Atkins diet for some time report that they do not crave carbohydrates as they once did.

Although the initial phases of the Atkins diet are rather strict, the program teaches you to restore balance to your diet in the long run. People who use the diet slowly reintroduce minimal amounts of carbohydrate into their eating until they find a comfortable balance between their health and carbohydrate use.

The basic principles of the Atkins diet have been adapted to many other low-carb diet plans. However, Atkins popularity still remains strong as one of the most effective low-carbohydrate solutions for those who are insulin resistant.

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Common mistakes of Atkins dieters

AtkinsThe Atkins diet is one of the simplest weight loss plans to follow. Although the principles are clearly set out in the books, there are some common misconceptions that occur for dieters. These mistakes can make a big difference in the amount of weight you lose and effectiveness of the diet overall. If Atkins isn’t working for you, or you find yourself suddenly gaining weight after weeks of effective dieting, make sure you aren’t making any of these common mistakes.

First, make sure to be patient with your weight loss. If you lose 8 lbs per week on the Induction phase and then slow down once you enter ongoing weight loss phase, this is perfectly normal. The level of carbohydrate grams that are acceptable on the Induction portion of the diet are not meant to carry you through the rest of your dieting experience. Induction is meant to break you of carbohydrate cravings and detoxify your body from sugar. Starting with the ongoing weight loss phase, you will begin introducing small levels of carbohydrate grams each week. This may slow down weight loss a bit from the level it was at during Induction, but this is completely normal.

Also, people are different and react differently to the diet. Some people lose weight in spurts, and other lose weight more steadily. A plateau can last for a few weeks and then voila, you’ve lost five pounds in a matter of a few days.

Make sure you are avoiding caffeine in all of its forms as well as aspartame, a common artificial sweetener. Both of these chemicals can impact blood sugar levels negatively. Look out for caffeine in coffee and diet sodas. Watch out for aspartame in diet sodas and sugar-free gelatin. These can cause cravings for sugar and take your body out of ketosis after just one serving.

Watch your daily intake of cheese. Although cheese is on the acceptable foods list, it does have small amount of carbohydrates. Your best bet is to limit your cheese intake to 4 oz per day. You can have more on special occasions, but it should not be used as your mainstay for protein. Meats, eggs and tofu are much better choices and don’t contain carbohydrate grams.

Remember to emphasize vegetables during Induction and beyond. Your carbohydrate grams should be primarily derived from leafy, green vegetables and other acceptable vegetable choices. Vegetables fill you up without spiking your blood sugar. They provide essential fiber and nutrients that help your weight loss efforts and overall health. After induction, you should have 3-4 cups of salad and 1 cup of cooked vegetables each day. Make sure the vegetables you are using are on the acceptable foods list. Eliminating vegetables from your diet can shut down your metabolism and cause your weight loss to stall.

It is also very important that you eat regularly while you are on the Atkins plan. Never go more than five waking hours without eating a combined snack of protein and fats. Two things happen when you skip meals. First, you cause a blood sugar drop that will have you craving carbohydrates like bread and sugar. Secondly, continued periods of not eating will slow down your metabolism and make it even harder to lose weight.
Finally, make sure you are drinking enough water each day. Water has a myriad of benefits for every human being, not just those on the Atkins diet. Thirst can sometimes be masked as hunger, so staying well hydrated will keep you from craving foods you shouldn’t be eating. Water also helps you avoid constipation, which is an occasional side effect of the Atkins diet. Drinking 8 eight ounce glasses of water per day will also help you flush out the toxins from your system that are produced when you burn fat.

These common mistakes can make people frustrated with the Atkins diet when there is no need to be. If you are just starting out on the diet, make sure to prepare yourself for these mistakes. If you’ve been on the diet for some time, evaluate your eating habits and make sure you are following the program correctly.

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Planning for the Atkins Diet

Atkins_Diet_3When it comes to the Atkins diet, your success will lie in your planning. Making sure you have the proper foods on hand when you begin your diet will go a long way toward your ongoing weight loss. There are many suggestions for Atkins diet meals in the Atkins diet books, and there are plenty of resources online for Atkins and low-carb recipes.

Planning your meals and snacks will be an important part of your life when you are on this diet. That advice really goes for any diet. When you eat whatever you like, you gain weight. Your current weight and health problems are a direct result of letting your eating habits go unchecked for so long.

As with all diet plans, becoming used to the Atkins way of eating is going to take some time and adjustment. The standard American diet relies heavily on carbohydrates and other restricted foods. Many people grew up on carbohydrate heavy favorites like spaghetti and meatballs, meat and potatoes and pasta casserole. It is going to take some effort and patience to get used to eating in an entirely new way.

There are two different approaches you can take in adjusting your diet. You can find replacements for your favorite foods with carbohydrates. For example, lasagna made with eggplant or zucchini instead of pasta is much more carb-friendly than the regular variety. Spaghetti squash noodles make a good substitute for spaghetti noodles. There are also many low-carb or carb-free replacements for bread, pasta and sugar products.

The second approach is to find out how to make new recipes that center around meats and other low-carb foods. There are a wide variety of meats that are acceptable on the Atkins diet plan. If you are used to just eating ground beef or chicken on a weekly basis, you’ll be surprised by the variety of meats that are out there. Try incorporating pork, lamb and ham into your weekly routine. You can also experiment with game fowl like Cornish hen, quail and pheasant. If you’re never been a fan of fish, try a different variety. Some people who don’t like trout find they have a love of salmon or another fish. Don’t forget shellfish like mussels, clams and shrimp. These foods are all acceptable and can add variety to your diet.

Make sure to have some easy to prepare foods on hand for snacks and quick meals. For example, thin sliced cucumbers, radishes and celery mixed with lemon mayonnaise makes a great low-carb meal or dinner salad. Fried peppers, mushrooms and garlic served on arugula with feta cheese is another good option.

Research and try out different low-carb recipes so you have a good base of knowledge of what to prepare for meals. The most important step you can take in losing weight is planning. Getting a good arsenal of easy to prepare meals will prevent you from hitting the drive through or going to a restaurant and breaking your diet.

If you have delicious food to look forward to everyday, you’ll be less bored with your diet. Even during the restrictive induction phase, there are many food combinations that you can use. At first glance, the vegetable and meat options may seem restrictive. But this is only in comparison to what you have been used to eating. With a little planning and creativity, you can find something interesting to eat everyday.

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