7. Zigzag your calories. Cycling your calories, also known as zigzagging, is the process of eating more on certain days and less on others. If you always eat 1,800 calories, try eating 1,500 calories one day and 2,000 the next. As long as you create a weekly deficit, you should see the pounds drop. Much like shocking your muscles into working harder by introducing new exercises, it’s possible to shock your metabolism by zigzagging your calories.
So it’s no wonder that losing weight and getting in shape are among the most popular resolutions year over year, because so many people can’t keep them; 80% of New Year’s resolutions fail by February. So Moneyish spoke with several leaders in the field of obesity research and prevention who have reviewed the science surrounding weight gain and loss to explain what to eat and avoid; how much exercise you need and which workouts work best; as well as their tips for making these moves a part of your new, well-balanced life in the New Year.
So if you want to be able to eat more and still maintain your current body weight, get up earlier and exercise before breakfast. If you want to lose weight, get up earlier and exercise before breakfast. And if you want to be in a better mood all day, definitely exercise before breakfast. Researchers at the University of Vermont found that aerobic training of moderate intensity, with an average heart rate of around 112 beats a minute -- elevated, sure, but it's not like you're hammering away -- improved participants' mood for up to 12 hours after exercise.
If you have Celiac disease, of course you can and should eat gluten-free foods. But for those who choose gluten-free options because they think it’s healthier, think again. “As alternative grains are more bitter than their wheat-, barley-, and rye- gluten-containing counterparts, the most common means to mask bitterness is…wait for it…by adding high levels of sugar,” says Alvin Berger, MS, PhD, nutritionist, lipid biochemist and co-founder of Life Sense Products. “The sugar is added in its plethora of alternative forms and names, to provide cover. The bottom line is that many gluten-free foods are higher in total sugars and high glycemic-carbs than their gluten-containing counterparts.”