weight loss | Stella Metsovas Nutrition Expert & Gut Health Specialist

Gluten Free: The Latest Diet Fad?

In recent years, the term “gluten-free” has spread like wildfire. In the United States, celiac disease affects about 1 percent of the population. Gluten sensitivity, a more mild condition, affects 5 to 10 times as many. And increasingly, people with no intolerance to gluten at all are eliminating it from their diet in efforts to be healthier or lose weight. But what accounts for this rise population that is gluten sensitive, and is it really a healthy diet mechanism for those without any health issues with gluten?

Pathology of Celiac Disease

Gluten is a compound composed of two proteins, gliadin and glutelin, bound together by a carbohydrate. And what is gluten free food? It is found not only in grains like wheat, rye and barley, but it is also disguised in things like candy, deli meat and potato chips.

In celiac disease, the body attacks gluten as if it were a foreign invader, which damages the intestinal lining and can lead to malabsorption of vitamins and minerals. This can lead to abdominal discomfort, nutrient deficiencies and an increased risk of intestinal cancer. Celiac disease is detected through blood tests or biopsies.

There is also a more mild condition called gluten sensitivity that refers to many different forms of gluten intolerance. The only way to know if you’re affected by this condition is to eliminate gluten and determine if your symptoms get better or worse.

One reason gluten sensitivity seems to be rising is because of detection bias—“The more aware and concerned the health care community is about any given health condition, the more we tend to look for it. The more one looks for any given condition, the more one tends to find it,” said David Katz, M.D. Only recently have health professionals been considering gluten sensitivity as a widespread problem and increasingly been testing for it. Additionally, there have been studies using blood that prove the rates of celiac disease have risen over decades.

So, for those that have no sensitivity to gluten, is going gluten-free really going to help with weight loss? According to Dr, Katz, the answer is not really. “It might [lead to weight loss], but only because avoiding gluten means avoiding a lot of foods, which in turn tends to mean reducing calorie intake,” he says. “That lowering calories leads to weight toss is less than an epiphany.”

Katz argues that while going gluten-free is easier nowadays due to better labeling and more products, it is still a challenge as gluten is found many packaged foods “under a wide variety of aliases.” (You can find more information about hidden sources of gluten on Julie Deardoff’ Chicago Tribune Health Blog). Additionally, he warns, eliminating whole grains like wheat and barley from your diet could lead to decreased fiber intake and worsen the quality of your overall diet.

In summary, for those with a real sensitivity to gluten, going gluten-free is definitely doable and worth it, and it may be even vital to do so. For the rest of the population that is drawn to this weight-loss fad, it is a diet restriction that will make your life harder and is not necessarily a healthier choice, but rather is simply the latest fad diet.

I’ve written extensively about celiac disease and gltuen sensitivities (both are clinically different), as well as detoxification from food intolerance’s.

Yours in Health,

Stella Metsovas B.S. CCN

Staff Writer: Libby Craig

W8less Nutrition

Los Angeles / Orange County

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I’ve been training for my first half marathon over the past few months, and it’s definitely been rewarding. Never before had I dreamed of running for hours straight and working out for more than three days in a row. But, I’ll be honest—I didn’t just sign up for the love of running. By entering this half marathon, would be committed to exercising on a regular schedule, and hopefully lose a few pounds in the process.  Recently, however, more and more researchers are claiming that exercise does not go hand-in-hand with weight loss, and that exercise could in fact be keeping you from shedding pounds.

According to a well-known exercise researcher Eric Ravussin, who is the chair in diabetes and metabolism at Louisiana State University, exercise is useless for weight loss. At the root of this issue is the concept that exercise, while expending calories, also stimulates hunger. Our bodies will want food after a long sweat-session, and this exercise may even cause us to eat greater amounts. Therefore, exercising may not only be ineffective in aiding weight loss, but could potentially make it harder for a person to lose weight.

Steven Gortmaker, who heads Harvard’s Prevention Research Center on Nutrition and Physical Activity, explains. “The most powerful determinant of your dietary intake is your energy expenditure,” he says. “If you’re more physically active, you’re going to get hungry and eat more.”

A study conducted by Louisiana State Professor Timothy Church showed that there is even more behind this problem than stimulated hunger. He argues that after exercising, people feel the need to compensate in two ways. First, by rewarding themselves with food they may not normally eat (isn’t a second helping of apple pie fine on a day that I’ve gone to the gym?). Second, people compensate by being less active for the rest of the day, spending more time being sedentary in front of the TV or computer.

The Los Angeles Times wrote a great article on how the Time Magazine piece may be a little misrepresented.  You can find it here.

In order to avoid excess cardio that could trigger hunger, you could opt for shorter, higher intensity workouts that are also more efficient. High intensity interval training (HIIT) utilizes short, high speed cardio followed by low intensity recovery periods. These workouts can take less than half the time of usual long and often dull cardio workouts, and are best performed while sprinting but can also be effective on a bike or elliptical trainer.

A typical HIIT workout consists of a warm up period, repetitions of very high intensity  (usually about 15 to 20 seconds) paired with a recovery period (about 10 seconds), and ending with a cool down. These workouts are usually only 10 to 20 minutes, but create great results because of the bursts of cardio, which are executed near a person’s maximum intensity.

Further, experts say that after a HIIT session, your metabolism will be revved and you will burn fat up to 24 hours after your workout, as opposed to low intensity runs or bike rides, in which fat burning only occurs while you are exercising.

So, for all the cardio-junkies out there, it may be beneficial to cut down on your usual workout time, or opt for shorter, high intensity interval sessions and see how this affects your appetite. As for me, while I know I am becoming stronger and doing my body good by training for this half marathon, it truly is much more about what you eat rather than what you work off when it comes to losing weight.

Yours in Health,

Stella Metsovas B.S., CCN

Staff Writer: Libby Craig

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Reviews on the HCG Diet

Pregnancy hormones, syringes and only 500 calories a day—these are the components of the increasingly popular HCG Diet, which is considered a miracle by some and dangerous crash diet by others.

HCG refers to human chorionic gonadotropin, a hormone that’s produced by pregnant women and also given to men and women to treat infertility. Daily doses of HCG are usually injected into the thigh, though some dieters ingest drops instead. This hormone treatment is coupled with a very limited consumption of 500 calories a day. Proponents of the diet say that the hormones work wonders at curbing ones appetite, making it possible to consume such a small amount of food each day.

HCG Injection

So, what exactly do you eat on the HCG diet? The answer is a short, restricted list. Dieters are encouraged to eat only organic foods—mostly meat, fish and vegetables. Fruit is permitted sparingly, and one thin piece of bread, like a dry breadstick or Melba toast, is permitted each day. Sugar, daily and alcohol are not permitted; however, those that do not eat meat may have small amounts of 100% skim cottage cheese or eggs.  Here’s a link to Dr. Oz HCG Diet Plan review.

Though there have been success stories of people losing up to 30 pounds in one month on the HCG diet, many experts criticize the use of hormones and the severe restriction of calories, and question its long-term success. To many experts, it comes as no surprise that people lose large amounts of weight since the diet restricts calories so severely. Pieter Cohen, an assistant professor of medicine at Harvard Medical School, dubbed the diet as reckless and irresponsible, arguing, “Can you lose weight on it? Of course, but that’s mainly because you’re hardly consuming any calories. And any benefit is not going to last.” Many say that once people finish the 30-day regimen, they will often regain the weight and then some as their body will feel starved and their metabolism will be weakened.

While the FDA has approved the use of HCG to treat infertility, they have warned that its sale as a diet tool is deceptive and that there is no proven evidence that it aids in weight loss. Reviews on the HCG diet have repeatedly stated that in over a dozen trials, people injected with HCG lost the same amount of weight as people injected with a placebo.

As with the use of any drug, the HCG diet risks could far outweigh any benefits. HCG can cause headaches, blood clots, leg cramp s, temporary hair thinning, constipation and breast tenderness. There may be many more adverse effects of HCG; however, because it has not been studied for weight-loss purposes, the full list of risks is unknown.

In addition to the possible complications of the use of HCG, consuming 500 calories a day also poses risks. Extreme restriction in calories can not only cause a person to be irritable and constantly tired, but could also lead to severe bone and muscle loss, electrolyte imbalances, gallstones and even death.

My advice: Stay clear of HCG when it comes to dieting–you could be setting yourself up for a metabolic disaster.

Yours in Health,

Stella Metsovas B.S., CCN

Staff Writer: Libby Craig

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Should You be Supplementing with Digestive Enzymes?

Do you need to supplement with digestive enzymes?  We naturally produce digestive enzymes in saliva, stomach, pancreas, and the small intestine.  If our bodies naturally produce enzymes to facilitate digestion, then why do we need to supplement digestive enzymes.

The Westernized diet is pretty much devoid of fresh foods that naturally contain living enzymes.  When you’re filling up on processed foods (they contain no living particles because of processing and pasteurization), the body will work in overtime trying to digest these foods.

Digestion

Naturopathic physicians strongly advise in using digestive enzymes to enhance digestive capabilities.  Many uses for supplementing with digestive enzymes include:

  • Digestive enzymes for bloating
  • Digestive enzymes for candida
  • Digestive enzymes for diabetes
  • Digestive enzymes for acid reflux
  • Digestive enzymes for intestinal cleansing
  • Digestive enzymes and weight loss

Should you take digestive enzymes before or after eating?  My advice is 15 minutes prior to consuming your meals.

My favorite best digestive enzyme supplements include:

  • Garden of Life Omega-Zyme
  • Life Extension Enhanced Super Digestive w Probiotics (my personal favorite)
  • Enzymedica Digest Gold, CarbGest

I also recommend reading Enzyme Nutrition by Dr. Edward Howell.  You can purchase from Amazon, here.

Always consult with your medical doctor before beginning with supplementation.

Yours in Health,

Stella Metsovas

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Gluten Intolerance: Fact or Fad?

You may have been hearing about gluten sensitivity in the media a lot lately, but what does being intolerant to gluten really mean? And how can you tell if you are being affected by gluten in your diet? First off, “gluten” is a protein found in wheat, barley, rye, and other grains that can trigger a reaction in the immune system and intestines among people with a sensitivity to it. Gluten is typically found in foods like bread and bakery items, pasta, cereal, pizza, fried vegetables, products containing flour, as well as many other processed foods. Experts estimate that 1 in 20 people have some form of gluten sensitivity symptoms, varying among cases.

Inflammatory Reaction to Susceptible Persons Caused by Gluten

When someone if intolerant to gluten, the body thinks that gluten is a foreign invader and creates antibodies to fight it off, attacking the small intestine and generating gastrointestinal problems. Common symptoms that arise in people with sensitivity to gluten present themselves in the form of stomach issues and bowel problems, including gas and bloating, headaches, fatigue, and balance difficulty.  Gluten intolerance and losing weight can be closely related because of the inability to properly digest the protein found in gluten.

Although there is no official testing for gluten intolerance and there are no defined symptoms per se, experts recommend that if you think you may be sensitive to gluten that you first receive a blood test for Celiac disease. As for now, there is no treatment for gluten intolerance and following a gluten-free diet is the best you can do to manage your symptoms (List of foods containing gluten can be found here). Luckily there is an increasing availability of gluten-free products on the market these days. Sales of gluten-free products last year were estimated to be $2.6 billion. And with all this attention surrounding gluten sensitivity it might not be too long before a gluten free McDonalds pops up in your neighborhood.

Yours in Health,

Stella Metsovas B.S., CCN

Staff Writer: Michele Wolff

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Are Carbohydrates to Blame for Poor Health?

With the new year in full swing, many of us are looking to start off on the right foot by eating better and exercising more. My Practice, W8less Nutrition, is very busy this time of year, but I always caution those who are looking for a quick fix or purchasing the latest fad diet book, my program doesn’t fit into that philosophy. Adopting a healthier regime is a timeless commitment in which your healthy eating habits last indefinitely.  As a clinician, I depend on diagnostic measures to ensure you are receiving the ultimate in personalized dietary prescription.

During the Holiday break, I found an article entitled “A Reversal on Carbs” in the Los Angeles Times to be especially fascinating.

Low Carbohydrate Diet Pyramid

This research seems alarming at first, since for the past 30 years Americans have been told to lower fat intake to lose weight. But the message to avoid fat has backfired, since we have turned to carbohydrates as the alternative. Carbohydrates, especially those with refined flour and sugar may be to blame for the rise in type 2 diabetes and heart disease. All carbohydrates are converted to sugar by the body and consuming them in large amounts creates spikes in blood sugar, damages the pancreas, and increases cravings for sweets.

The good news is if you reduce your carbohydrate intake before it’s too late you can limit the damage on the pancreas, lose weight, gain energy, and jump on the fast track to a healthier lifestyle. Substitute white breads, pastas and sugary snacks with lean proteins like fish, chicken, lamb, grass-fed beef or buffalo. Introduce carbohydrates with nutritional value like legumes, fresh fruits and vegetables into your diet instead.

Yours in Health,

Stella Metsovas B.S., CCN

Staff Writer: Michele Wolff

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BIG Dinner Plans? Make it Breakfast Instead!

Ever skipped breakfast?  Barely eaten lunch?…hoping to put the calories you saved all day toward that fancy dinner you had planned. Well, a new study published by the International Journal of Obesity shows that what you eat and when you eat it influences how much you weigh.  Researchers found that the type of food consumed at breakfast may program your metabolism for the rest of the day.

It appears that a breakfast higher in fat may “turn on” fat metabolism, enabling your body to respond to a greater variety of foods throughout the day.  In this study conducted by researchers at the University of Alabama, mice that ate a carbohydrate-rich breakfast and consumed a high-fat meal at the end of the day saw increased weight gain, compared to mice that ate a high-fat meal in the morning.

With our constantly changing schedules and increasing obligations, most of our diet patterns change from one day to the next, but it appears that starting off the day with a higher-fat meal may enable our bodies to respond to these variations in diet over the course of the day.

Another important component in the study revealed that eating smaller portions later in the day was essential to healthy weight maintenance.

My Top Recommendations for Breakfast:

  • Add shredded coconut to your yogurts, smoothies, eggs, etc.  Coconut contains beneficial fatty acids, minerals and fiber… Bob’s Red Mill is one of my favorites!
  • I’m a huge fan of adding extra virgin olive oil to most of my breakfast’s.  Olive oil should never really be used in cooking–the monounsaturated fat is extremely sensitive to heat.  Adding a teaspoon or tworaw–is best!
  • Ghee/Clarified Butter is also a great way to add beneficial fatty acids in the am (make sure you’re only using 1 – 2 teaspoons per serving)
  • Of course, raw nuts are always at the top of my list!

Next time you find yourself wondering about skipping breakfast, remember that a morning meal higher-in fat prepares your body for the rest of the day!

In Health,

Stella Metsovas B.S., CCN

Staff Writer: Michele Wolff

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The latest recall of more than 4.9 million pounds of beef by Huntington Meat Packing Inc. reminds us all of the uncertainty within food safety. The meat is being recalled based on fears that the product may contain E. Coli, a contaminant linked to severe digestive complications, and most severe: death. As food investigative reporter, Michael Pollan sheds light on feedlots in his documentary FOOD INC.; we learn that conventional beef is fed many unnatural and animal byproducts, increasing the risk of E. Coli bacteria.

I truly believe there are huge differences between grass-fed cattle and conventionally- raised cows.  Here’s the breakdown:

Grass-fed Cattle

  • Contains higher Omega 3 Fatty Acids
  • Cattle are allowed to graze freely on nutrient-rich soils & grass.
  • CLA (Conjugated Linoleic Acid) is higher in grass fed cattle (found to lower diabetes risk & have cardio-protective properties)
  • Hormones are generally never used in grass-fed cows
  • Vitamins Beta Carotene, Vitamin A and Vitamin E are much higher in grass fed
  • E. Coli risk are much lower in grass-fed cattle

Follow this link to see The United States Department of Agriculture definition of Grass Fed Beef.

Conventional Raised Cattle

  • Contains higher amounts of Omega 6 Fatty Acids (the type of Fatty Acid that contributes to pro-inflammation if consumed in large amounts).
  • Conventional cattle are crammed into feed-lots and could be prone to animal cruelty (watch FOOD INC to get more info)
  • The saturated fat content in conventional cattle is higher than grass-fed beef.
  • Hormones are generally added to conventionally raised cattle

Information on Cattle Feeding can be found here

How to find local suppliers of Grass Fed beef:

  • EatWild.com provides you with local suppliers as well as National USA-based companies.

Next time you’re at the market, try to choosing grass-fed beef that will keep your family mooing!

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