Skip to: Site menu | Main content

Eat Meat; Lose Weight!

Information on losing weight without constantly being hungry. This site is focused on high protein and low sugar & starch diets, especially Dr. Melvin Anchell's book, The Steak Lovers' Diet, which promotes the Meat Diet.

Home → Commentary

Low-Carb Diets and Appetite Suppression

One of the most common effects reported by individuals following a low-carb diet is appetite suppression. Many people report the between-meal hunger pangs they used to experience fade away very quickly. This makes it easier to stay on the diet and continue to lose weight. While other diets have their followers starving between meals, low-carb diets with their specific combination of foods and ingredients have powerful appetite-suppressing effects.

The first key component is the amount of protein. Protein, more so than carbohydrates, has the power to satiate hunger. If you've ever eaten a carbohydrate-heavy meal and then felt hungry afterward (for example, Chinese food, which is mostly rice), you know that carbohydrates don't have much staying power. Protein combined with healthy fats can keep you feeling full for longer periods of time.

One of the most powerful appetite-suppressing foods is eggs. Eggs are a great form of quick and easy protein. A recent study showed that eating eggs for breakfast could actually ward off hunger pangs for the rest of the day. The research concerned two groups of women. One group ate eggs for breakfast and the other had a breakfast of bagels and cream cheese. The calorie count for both breakfasts was equal. The subjects kept track of what they ate the rest of the day and answered questions about their levels of hunger and satisfaction throughout the day. The results showed that the women who ate the eggs for breakfast felt more satisfied throughout the entire day and ate less at later meals than the women who were in the bagel group.

Broccoli and cauliflower, two of the most acceptable vegetables, also have appetite-suppressing effects. These vegetables contain both protein (broccoli: 6g/cup; cauliflower: 3g/cup) and fiber (both: 3g/cup), creating a sense of bulk and fullness. Your body will reduce its appetite because it believes your stomach is full of high-calorie foods.

With high-carbohydrate diets, you are riding the wave of carbohydrate-induced highs and lows. After you eat, you feel energetic and full. Then, a few hours later, you come crashing down and are hungry again, sometimes even hungrier than you were before eating. This cycle continues and, over time, you will eat more and gain weight. As someone who spent two months on Pritikin, I can attest that most of my free time was spent between the kitchen (to find more food) and the bathroom (to deal with all the fiber).

The protein, fat, and vegetable meals of low-carb plans balance out your blood sugar, with just enough carbohydrates to provide quick carbohydrate energy. The high protein content gives the meal staying power, and the combination helps suppress your appetite.

Permalink | Bookmark | 28 Nov 2007 21:38

What to Look for When Buying Meat

It's important to know how to choose meat. Quality can vary greatly even at the same store. If the meat's on special, check the "sell-by" date. While the meat is safe to eat, you'll definitely notice a difference in appearance, texture, and taste. Here's what to look for when shopping for various types of meat:

Beef: Beef should be a fresh, red color. It should be well-marbled with fat. If it's a brownish color or beginning to turn a brownish color, pass on that package and find one that's a red color throughout.

Pork: A good cut of pork will be grayish-pink and the flesh relatively firm. It should be well-marbled and covered with firm white fat.

Poultry: Chicken and turkey should be a light pink color. If it's starting to take a yellowish hue, then it's getting old and the flavor is beginning to deteriorate.

Lamb: Lamb should be a light to dark pink. In sheep, the color of the meat darkens as the animal ages. Therefore, the lighter the color, the younger and more tender it'll be.

Veal: It should be grayish-pink in color. The fat will be clear, firm, and white. The bones should be red, and there should be little marbling.

Fish: Color is going to vary greatly depending on the type of fish. However, the flesh should be firm. If you're buying a whole fish, the eyes shouldn't be cloudy. Most importantly, smell it. If you get that "fishy" smell, the fish is a couple days old, and you probably want a fresher one.

Permalink | Bookmark | 16 Jul 2007 18:14

I'll Admit When I'm Wrong

You might remember my comment about Anchell being wrong about dairy. It turns out I was the one in error. After reading Ray Audette's Neanderthin, which basically claimed the same thing, I decided to give dairy exclusion a try.

Sure enough, a few more pounds dropped off, I hardly have gas any more, and my bowel movements became much more regular. Except for the very occasional cheeseburger (sans bun, naturally), I am completely dairy-free, and I've never felt better. Who knew?

Dr. Anchell, if you read this blog, I apologize. Although now I want to talk to you about why you included potatoes on your okay-to-eat list.

Permalink | Bookmark | 02 Jul 2007 18:24

Abdominal Fat — It's More Than A Vanity Issue

If you need help finally getting rid of that extra abdominal fat that is not only ugly, but also dangerous, then don't waste another day allowing that nasty abdominal fat to kill your confidence as well as increase to your risk for major diseases.

Get the solution to rid yourself of this problem for life at...

TruthAboutAbs.com

[ Back to top ]

Disclaimer: All information presented on this web site is the result of research and personal experimentation. The information provided on this site should not be construed as personal medical advice or instruction. No action should be taken based solely on the contents of this site. You should consult licensed health professionals on any matter relating to your health and well-being.