Well i am going for 6 packs
Reading from here I understood that its more about diet than exercise in 6 packs.
but doubt is going for 6 packs is going for fat free diet!?
Like i have a sweet like once in 2 weeks or cheese once in 1 week...is it ok!??!
or should i totally go fat free.
fat food doubt?
Moderators: Boss Man, cassiegose
Re: fat food doubt?
No, don't go totally Fat free. Good Fat helps with things like Cholesterol Management, Brain function and other things like Smooth Muscle movement in the lower body, blood flow etc etc.
You should focus mainly on good Fats, so things like Soy, (Soybeans, Tofu, Tempeh, Edemame, Nattokinase), Omega-3 Eggs, (Chickens Fed Flax), Flaxseed, Avocado, Nuts, Peanuts, Oils and Seeds, Low Fat Cheese and Fish.
Some ground rules obviously.
1. Don't go crazy with Fish because of the Heavy Metals.
2. Be aware obbviously if you have allergies to things like Shellfish, Nuts, Peanuts, Dairy or Sesame Seeds, you can't have those really, if any give you allergies.
3. Don't cook with Oils. A lot of Oils have differing heat stabilities, or what is referred to as a smoke point, and when they are heated for long enough, at high heats they can sort of burn and become toxic or Carcinogenic. Cocnut Oil is very heat stable, the best of all Fats, then olive Oil, but even olive Oil may not remain stable depnding on how long you cook it, or how high the heat, so to be on the safe side add it to food afterwards, not before or during.
Flaxseed Oil is notoriously bad for this, so don't cook with it, put it on after you cook food, not before or during.
4. Keep Oils and Flaxseed powder stored well, as fats of any description, even Cholesterol in the body can go rancid.
In relation to Fish, you can I believe go one of two ways.
Low Mercury Fish like Tiapia and Salmon as examples, 100g, (3.5OZ), once a day.
The other way is to split that into 2 x 50g Portion, make up the remainder of the Protein with things like Rice, Mushrooms, Beans, Peas and Lentils, then add some more Carbs in like Broccoli, Potato, Onion, Peppers etc etc, to boost Carbs up.
I would think if you're looking for Lower Fat, use a P/C/F/ ratio of 40/40/20, so Fat stay around 20% of total calories.
You should focus mainly on good Fats, so things like Soy, (Soybeans, Tofu, Tempeh, Edemame, Nattokinase), Omega-3 Eggs, (Chickens Fed Flax), Flaxseed, Avocado, Nuts, Peanuts, Oils and Seeds, Low Fat Cheese and Fish.
Some ground rules obviously.
1. Don't go crazy with Fish because of the Heavy Metals.
2. Be aware obbviously if you have allergies to things like Shellfish, Nuts, Peanuts, Dairy or Sesame Seeds, you can't have those really, if any give you allergies.
3. Don't cook with Oils. A lot of Oils have differing heat stabilities, or what is referred to as a smoke point, and when they are heated for long enough, at high heats they can sort of burn and become toxic or Carcinogenic. Cocnut Oil is very heat stable, the best of all Fats, then olive Oil, but even olive Oil may not remain stable depnding on how long you cook it, or how high the heat, so to be on the safe side add it to food afterwards, not before or during.
Flaxseed Oil is notoriously bad for this, so don't cook with it, put it on after you cook food, not before or during.
4. Keep Oils and Flaxseed powder stored well, as fats of any description, even Cholesterol in the body can go rancid.
In relation to Fish, you can I believe go one of two ways.
Low Mercury Fish like Tiapia and Salmon as examples, 100g, (3.5OZ), once a day.
The other way is to split that into 2 x 50g Portion, make up the remainder of the Protein with things like Rice, Mushrooms, Beans, Peas and Lentils, then add some more Carbs in like Broccoli, Potato, Onion, Peppers etc etc, to boost Carbs up.
I would think if you're looking for Lower Fat, use a P/C/F/ ratio of 40/40/20, so Fat stay around 20% of total calories.
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ultimatehlth
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Re: fat food doubt?
I agree you need fat in your diet particularly healthy fat. In fact if you go too low in fat you will lose lean body mass and have a harder time losing your fat. Work on reducing your carbohydrates, 40% is great.The most accurate way is to keep the glycemic load down for best results. You can get a glycemic table on the web. Multiply the grams of carbohydrates minus fiber in an item times the glycemic index divided by 100 to calculate the load to your body. Grams carbs X GI/100 = load.