Overwhelmingly, research studies are delivering staggering statistics: approximately two-thirds of the American population is overweight, and nearly half of those folks are obese.
The causes of obesity are assumed to be well known; too much food and too little exercise. What constitutes good nutrition and effective exercise for this population. There is a three pronged approach to tackle obesity:
1) Identify what constitutes good/proper nutrition.
2) Incorporate a realistic strength training program that doesn’t overwhelm or over-complicate.
3) Educate people on the up-to-date research that sheds the truth on salt, sugar (especially fructose), and saturated fats.
While lack of exercise is constantly cited as the major cause of obesity, the facts do not support this sweeping generalization. We have come to realize that the majority of people who rely on exercise to lose weight are extremely frustrated with the results.
Numerous studies over the last three decades show that exercise, in general, is not particularly effective at reducing fat stores. We know people who spend a lot of time in the gym, on the treadmill, or stair stepper, who never see any lasting benefits. We also all know people who have lost weight on an effective eating plan without exercise.
The most essential part of a weight lost program is maintaining glycemic control or maintaining normal blood sugar and brain sugar levels. Reducing the consumption of refined starches and sugars—especially fructose—will result in weight loss and lower blood pressure, both of which will reduce the likelihood of diabetes.
A simple guide to get to and maintain a healthy weight includes: keeping insulin levels low, managing stress, sleeping soundly, matching the training approach to ones goals and available time, and addressing the biochemical glitches such as thyroid, environmental toxins that disrupt fat metabolism, and nutrient deficiencies. A simple approach to our country’s chronic obesity problem is to pay greater attention to the root of the problem: the food that we eat.