THE MARISA PEER METHOD SCIENCE OF DIETING

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THE MARISA PEER METHOD SCIENCE OF DIETING

Once you begin as a Marisa Peer Method Weight Loss Practitioner, you will quickly see that so much of what your clients believe about food and dieting is entirely off-base and incorrect. Unfortunately, bad dietary advice coming from magazines, so-called “experts,” and even government guidelines has created a world where people fear the right food groups and gorge on the wrong ones. They also completely misunderstand the role that portion size has in sustaining a healthy and satisfying diet.

But finally science is accepting what I have been saying for years: sugar and low calorie foods make you fat, while health-giving fatty foods actually make and keep you slim. I worked for Jane Fonda for years and we both lived on the LA diet of low-cal yogurt, diet coke, salad with no dressing  and absolutely no fat. During that time, even though I was exercising a lot as one of Jane’s trainers, I struggled every day to stay slim. Now I eat a very different diet full of eggs, fish, and steak and snack on olives, avocados and nut butter on fruit slices. I never starve myself and I am slimmer than I ever was then.

This kind of dietary plan is what I endorse to my clients—and that I recommend you do too—because it’s simple and easy to follow. The main question you should advise your clients to get into the habit of asking at every meal is: “Will my body store this as fat or burn it?”

The science behind this is the same reason why body builders only eat protein and veg before competitions (because they want to stay in fat burning mode) and why runners carb-load before a big race (because they want to store the excess energy for later when they’ve depleted their energy). When you’re trying to lose weight, the last thing you want to do is store energy, which is why you should restrict carbs and eat delicious proteins, fats, and vegetables in their place.

Your body simply needs fat; it’s evolutionarily non-negotiable. The problem these days is that bad fats are so widely available, we tend to eat those rather than healthy fats found naturally in meat and other protein. Essential fats are called essential  for a reason. The clue is in the name—your body and brain must have healthy fat and if you don’t eat good fat in the form of avocados, nuts, seeds and oily fish  you will crave chocolate, crisps, cakes  and cheese as your body must have fat.

Once you’ve switched your clients over to this way of eating, something you really need to emphasize alongside it is to get their ideas around portion sizes correct. A lot of people associate “diets” with less food. That’s a mistake when you’re cutting back on carbs because you will never feel full and satisfied if you cut carbs and eat the same portion sizes of veg and protein that you were before. Then your clients will become frustrated from being constantly hungry and self sabotage by eating crisps and sweets. Emphasize that you can eat larger portions of lean meat and veg (within reason) when you’re not eating carbs because you’re body will burn it off instead of storing it.

Now, it is true that avoiding carbs completely isn’t always possible. If your client is unwilling or unable to give up carbs completely, encourage them to make a very simple adjustment by never “double-carbing.” That means if you have a baked potato, don’t add beans as you now have twice the carbs and twice the fat storage. If you have toast, don’t add honey or jam as then you’re adding as sugary starch on top of a sugary starch. Alternatively, have a poached egg on toast or natural, unsweetened peanut butter or a slice of ham so you are slowing the sugar down instead of increasing it.

I know this method works because I’ve been teaching it to my clients for three decades. I’m so excited to hear your success stories once you begin to implement this diet plan with your own clients.

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