How To Lose Weight Without Being Hungry All The Time

Many people find it hard to stick to a diet. There are a lot reasons for this, including social pressure from friends and family urging you to indulge in a false sense of moderation. (You know, the “Just this one treat won’t hurt” line?) But, perhaps the biggest reason for giving up on a diet is feeling hungry. However, hunger is not a requirement to losing weight!

Now, you’re probably thinking I’m going to recommend sweating it all off in an exercising frenzy, but that’s not it at all. Instead, there’s a simple, healthy, trick to what you eat that ensures you won’t be hungry and yet still consume fewer calories than you currently do (which means weight loss will follow naturally).

The secret is to consume only whole foods in their original, unprocessed state. For example, instead of a slice of apple pie, grab an apple — or even two if you want! Instead of carrot cake, some carrots.

The thing is, in both cases, the sugars in the whole foods are carried along in a complete package of fiber and nutrients, thus slowing their absorption and leaving you satiated (i.e., feeling satisfied) versus loading you up with empty calories that do nothing to physically fill you up.

Better yet, eat LOTS of green, leafy vegetables, like kale and collard greens, and cruciferous veggies, like broccoli and cauliflower. These wonders of nature pack an even greater concentration of nutrients into still fewer calories, and their extra volume makes it almost impossible to overeat!

And, don’t just add them to your meals, start out your meals and snacks with these foods. Serve up a huge salad or a big bowl of bean soup with kale, and before you know it, you’ll be so stuffed you won’t even want to think about a greasy burger or sugary and fat-laden dessert. It really works. Give it a try!

By the way, you can even have “pasta” on a diet too. That’s because there exists such a thing as calorie free noodles made exclusively of fiber. They have zero net carbs and are very filling. Just add a hearty vegetable pasta sauce or stir-fried veggies and maybe some tofu for protein, and you’ve got yourself a delicious, healthy, and satisfying meal.

It turns out, the probiotic cultures in Londonderry, NH-based
Stonyfield Farm’s O’Soy yogurt are grown in dairy.

So, here’s the question of the day for those of you who consider yourself vegan: Do you have any foods or drinks (ahem, Guinness anyone?) which you know aren’t technically vegan, but that you consider “close enough” to eat anyway?

Back in 2006, Dr. Campbell addressed a more organized coalition of naysayers from those sharing the belief that cholesterol and animal fat are good for you. His response was unequivocal and hit back at the Weston A Price Foundation (WAPF) and the like. It also gave him a chance to report on the unexpected success of the book, having sold some 100,000 copies in 18 months!

This time the critique was from an individual. The attractive Denise Minger. A vegetarian turned raw foodist occupying the area of the Venn diagram where the twain do not meet, which is to say, her diet now includes raw meat. And, of course, a blogger.

It just goes to show, once again, the power of citizen media. These little brain dumps called posts have a way of making the rounds (sometimes), and hers apparently caused enough of a stir and was spreading enough misinformation that the good doctor saddled up to the keyboard to lay down some facts. I encourage you to read them in turn. Here’s what she wrote.

It may well be that a response would not have been necessary had she not deleted some comments that attempted to clear things up straight away (you’ll read about that in the next link). Thankfully, VegSource handled the publishing of Dr. Campbell’s response.

None of the automatic conversion tools, whether online or executable, did a very good job, no matter the source filetype, so it ended up being a very manual process of making a change, viewing the preview, making a change, viewing the preview, ad infinitum.

I can say, it looked great when I published it, but it seems, at least in the free Kindle for PC software, that it managed to goof it up a bit yet. I’m hoping it survived better in the actual product. If you have a Kindle, please let me know how it looks on the device itself.

The good news is the pictures came thru in beautiful full-color (the preview showed them in black and white, so I wasn’t sure they would), and of course, the recipes are there, even if the pagination split a couple of them unexpectedly. So, still good stuff!

Furthermore, according to Amazon’s rules, it’s priced significantly lower on their site than mine, which should make up for any formatting issues that might remain and help get these healthy meals and snacks into the hands of many more who need them.

You could tell she was worried about liking it. Not to mention that everything reads like a foreign language to someone not used to the ingredients. So, she asked the waitress what someone who’s not a vegetarian would find tasty.

The final decision, a tempeh bacon lettuce tomato (TBLT) sandwich for her, and the french onion lentil soup of the day for my uncle. There was a lot of flavor in the TBLT, served on a homemade bun, and it was a hit. So too was the bite from my reuben made with seitan. My uncle also enjoyed his soup, though the homemade cornbread remained mostly untouched.

(Incidentally, I forgot to mention my Mom and I had Mother’s Day brunch there as well. Half-way through our meal the line practically extended out the door. Anyway, she had the cornbread pancakes and thought they were delicious.)

We finished the meal with a huge piece of chocolate cake, split between the three of us, and a happy waitress who admitted she had been worried too at the outset.

A lovely afternoon with family — technically, a belated birthday present — which we capped off with some coffee at Borders Books. Thank you both for taking the plunge and sharing in some of “my” food with me. Glad you liked it!