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BOOK: The 20/20 Diet
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“The Whole Truth and Nutting But the Truth.” Cleveland Clinic. http://my.clevelandclinic.org

/heart/prevention/nutrition/nuts.aspx.

228 | The 20/20 Diet

Pistachios

Dreher, M. L. “Pistachio Nuts: Composition and Potential Health Benefits.”
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Honselman, C. S., J. E. Painter, K. J. Kennedy-Hagan, et al. “In-Shell Pistachio Nuts Reduce Caloric Intake Compared to Shelled Nuts.”
Appetite
57, no. 2 (May 27, 2011): 414–7. doi:10.1016

/j.appet.2011.02.022.

Li, Z., C. Nguyen, A. Zerlin, H. Karp, et al. “Pistachio Nuts Reduce Triglycerides and Body Weight by Comparison to Refined Carbohydrate Snack in Obese Subjects on a 12-Week Weight Loss Program.”
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“Nuts about Nuts? For a Guilt-free Treat, Eat Pistachios. They Have Just 160 Calories per One-Ounce Serving.” Cleveland Clinic Wellness Institute. http://www.clevelandclinicwellness.com

/DailyDose/archive/2011/05/20/Daily_Wellness_Tip_5_20_11.aspx.

Raisins

“Add Color to Your Meals!” Missouri Department of Health and Senior Services.

http://health.mo.gov/living/wellness/nutrition/.

Bays, H., K. Schmitz, A. Christian, et. al. “Raisins and Glucose: A Randomized, Controlled Trial.”

Presented at the American Diabetes Association’s 72nd Annual Scientific Session, June 2012.

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al. “Raisins and Walking Alter Appetite Hormones and

Plasma Lipids by Modifications in Lipoprotein Metabolism and Up-Regulation of the Low-Density Lipoprotein Receptor.”
Metabolism
58, no. 1 ( January 2009): 120–8. doi:10.1016

/j.metabol.2008.08.014.

Rye

Isaksson, H., A. Rakha, R. Andersson, et al. “Rye Kernel Breakfast Increases Satiety in the Afternoon: An Effect of Food Structure.”
Nutrition Journal
10 (April 2011): 31. doi:10.1186/1475-2891-10-31.

Isaksson, H., I. Tillander, R. Andersson, et al. “Whole Grain Rye Breakfast: Sustained Satiety during Three Weeks of Regular Consumption.”
Physiology and Behavior Journal
105, no. 3 (October 28, 2011): 877–84. doi:10.1016/j.physbeh.2011.10.023.

Muralikrishna, G

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., and M. V. Rao. “Cereal Non-Cellulosic Polysaccharides: Structure and Function Relationship—An Overview.”
Critical Reviews in Food Sciences and Nutrition
47, no. 6 (2007): 599–610.

Van Dam, R. M., F. B. Hu, L. Roseberg, S. Krishnan, and J. R. Palmer. “Dietary Calcium and Magnesium, Major Food Sources, and Risk of Type 2 Diabetes in US Black Women.”
Diabetes Care
29, no. 10 (October 2006): 2238–43.

Tofu

“Soy
BIRD

(Glycine Max).” Mayo Clinic, September 1, 2012. http://www.mayoclinic.com/health/soy

/NS_patient-soy.

Taku, K., K. Umegaki, Y. Sato, et al. “Soy Isoflavones Lower Serum Total and LDL Cholesterol in Humans: A Meta-Analysis of 11 Randomized Controlled Trials.”
American Journal of Clinical
Nutrition
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Williamson, D. A., P. J. Geiselman, J. Lovejoy, F., et al. “Effects of Consuming Mycoprotein, Tofu, or Chicken upon Subsequent Eating Behaviour, Hunger, and Satiety.”
Appetite
46, no. 1

( January 2006): 41–8.

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Whey Protein

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British Journal of Nutrition
104, no. 8 (October 2010): 1241–8.

doi:10.1017/S0007114510001911.

Markus, C. R., B. Olivier, and E. H. de Haan. “Whey Protein Rich in Alpha-Lactalbumin Increases the Ratio of Plasma Tryptophan to the Sum of the Other Large Neutral Amino Acids and Improves Cognitive Performance in Stress-Vulnerable Subjects.”
American Journal of Clinical Nutrition
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( June 2002): 1051–6.

“Whey Protein.” Mayo Clinic, September 1, 2012. http://www.mayoclinic.com/ healt
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h/whey-protein

/NS_patient-wheyprotein.

Yogurt

Cleveland Clinic Wellness Editors. “For a Healthier Yogurt, Go Greek. It Has Twice the Protein and Half the Sugar of the Sweet Type.” Cleveland Clinic Wellness Institute. http://www

.clevelandclinicwellness.com/DailyDose/archive/2012/09/14/Daily-Wellness-Tip-9-14-12.aspx.

Dougkas, A., A. M. Minihane, D. I. Givens, et al. “Differential Effects of Dairy Snacks on Appetite, but Not Overall Energy Intake.”
British Journal of Nutrition
108, no. 12. (December 2012): 2274–85.

doi:10.1017/S0007114512000323.

Zeratsky, Katherine, RD, LD. “Is It Important to Include Probiotics and Prebiotics in a Healthy Diet?” Mayo Clinic. http://www.mayoclinic.com/healt
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h/probiotics/AN00389.

part 3: The Three Phases of the 20/20 Diet

Chapter 7 Phase 1: The 5-Day Boost

Ford, E. S., and W. H. Dietz. “Trends in Energy Intake among Adults in the United States: Findings from NHANES.”
American Journal of Clinical Nutrition
94, no. 4 (April 2013): 848–53. doi:10.3945

/ajcn.112.052662.

Oliwenstein, Lori. “Caltech Re
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searchers Pinpoint the Mechanisms of Self-Control in the Brain.”

California Institute of Technology, April 30, 2009.

http://www.caltech.edu/content/caltech-researchers-pinpoint -mechanisms-self-control-brain.

Pugh, Rachel. “Covertly Reducing Breakfast Calories Cuts Daily Food Intake.”
Medscape Medical News
, May 13, 2013. http://www.medscape.com/viewarticle/804015.

“Reduction in Portion Sizes Led to Day-Long Reductions in Energy Intake.”
Endocrine Today
, May 14, 2013. http://www.endocrinetoday.com/pda.aspx?rid=106781.

Meal Fr BIRD

equency Research

Cameron, J. D., M. J. Cyr, and E. Doucet. “Increased Meal Frequency Does Not Promote Greater Weight Loss in Subjects Who Were Prescribed an 8-Week Equi-Energetic Energy-Restricted Diet.”

British Journal of Nutrition
103, no. 8 (April 2010): 1098–101. doi:10.1017/S0007114509992984.

Ekmekcioglu, C., and Y. Toutiou. “Chronobiological Aspects of Food Intake and Metabolism and Their Relevance on Energy Balance and Weight Regulation.”
Obesity Reviews
12, no. 1

( January 2011): 14–25. doi:10.1111/j.1467-789X.2010.00716.x.

230 | The 20/20 Diet

Farshchi, H. R., M. A. Taylor, and I. A. Macdonald. “Decreased Thermic Effect of Food after an Irregular Compared with a Regular Meal Pattern in Healthy Lean Women.”
International Journal of
Obesity and Related Metabolic Disorders
28, no. 5 (May 2004): 653–60.

La Bounty, P. M., B. I. Campbell, J. Wilson, et al. “International Society of Sports Nutrition Position Stand: Meal Frequency.”
Journal of the International Society of Sports Nutrition
8, no. 4 (March 16, 2011): 4. doi:10.1186/1550-2783-8-4.

Ohkawara, K., M. A. Cornier, W. M. Kohrt, and E. L. Melanson. “Effects of Increased Meal Frequency on Fat Oxidation and Perceived Hunger.”
Obesity
(Silver Spring) 21, no. 2

(February 2013): 336–43. doi:10.1002/oby.20032.

Allergy Replacements

“About Food Allergies.” Food Allergy Research & Education, accessed June
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19, 2013.

http://www.foodallergy.org/about-food-allergies.

Li, James. “What’s the Difference between a Food Intolerance and Food Allergy?” Mayo Clinic, June 3, 2011. http://www.mayoclinic.com/health/food-allergy/AN01109.

Coffee Drinking Statistics

Neal, R. “Caffeine Nation.” CBS News, February 11, 2009.

http://www.cbsnews.com/8301-3445_162-529388.html.

Saad, L. “Nearly Half of Americ

BOOKS,

ans Drink Soda Daily.” GALLUP, July 23, 2012.

http://www.gallup.com/poll/156116/nearly-half-americans-drink-soda-daily.aspx.

Phase 1 Seasonings

Garlic

Elkayam, A., D. Mirelman, T. Miron, et al. “The Effects of Allicin on Weight in Fructose-Induced Hyperinsulinemic, Hyperlipidemic, Hypertensive Rats.”
American Journal of Hypertension
. 16. no. 12.

(2003): 1053–6.

“Herbs at a Glance: Garlic.” National Center for Complementary and Alternative Medicine.

NCCAM pub. no. D274 (April 2012). http://nccam.nih.gov/health/garlic/ataglance.htm.

Lee, M. S., I. H. Kim, C
STREET

. T. Kim, and Y. Kim. “Reduction of Body Weight by Dietary Garlic

Associated with an Increase in Uncoupling Protein mRNA Expression and Activation of AMP-Activated Protein Kinase in Diet-Induced Obese Mice.”
Journal of Nutrition
141, no. 11

(November 2011): 1947–53. doi:10.3945/jn.111.146050.

Parker-Pope, Tara. “Unlocking the Benefits of Garlic.”
New York Times
, October 15, 2007, accessed April 29, 2013. http://well.blogs.nytimes.com/2007/10/15/unlocking-the-benefits-of-garlic.

Cinnamon

Alme
BIRD

r L. O., O. Bjorgell, G. Darwiche, et al. “Effects of 1 and 3 g Cinnamon on Gastric Emptying, Satiety, and Postprandial Blood Glucose, Insulin, Glucose-Dependent Insulinotropic Polypeptide, Glucagon-like Peptide 1, and Ghrelin Concentrations in Healthy Subjects.”
American Journal of
Clinical Nutrition
89, no. 3 (2009): 815–21. doi:10.3945/ajcn.2008.26807.

Anderson, R. A. “Chromium and Polyphenols from Cinnamon Improve Insulin Sensitivity.”
Proceedings
of the Nutrition Society
67, no. 1 (February 2008): 48–53. doi:10.1017/S0029665108006010.

Bibliography | 231

Bonci, Leslie, and Selene Yeager.
The Active Calorie Diet: Eat More, Burn More, Lose More with Our
Breakthrough 4-Week Program
. Emmaus, PA: Rodale, 2011.

Gruenwald, J., J. Freder, and N. Armbruester. “Cinnamon and Health.”
Critical Reviews in Food Science
and Nutrition
50, no. 9 (October 2010): 822–34. doi:10.1080/10408390902773052.

Magistrelli, A., and J. C. Chezem. “Effect of Ground Cinnamon on Postprandial Blood Glucose Concentration in Normal-Weight and Obese Adults.”
Journal of the Academy of Nutrition and Dietetics
112, no. 11. (November 2012): 1806–09. doi:10.1016/j.jand.2012.07.037.

Lemon

Higdon, Jane. “Vitamin C.” Linus Pauling Institute, Oregon State University, January
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2006,

updated and reviewed November 2009, accessed April 29, 2013.

http://lpi.oregonstate.edu/infocenter/vitamins/vitaminC/.

Johnston, C. S. “Strategies for Healthy Weight Loss: From Vitamin C to the Glycemic Response.”

Journal of the American College of Nutrition
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Johnston, C. S., C. Corte, and P. D. Swan. “Marginal Vitamin C Status Is Associated with Reduced Fat Oxidation during Submaximal Exercise in Young Adults.”
Nutrition & Metabolism
3. (August 31, 2006): 35.

Juraschek, S. P., E. Guallar, L. J. Appel, and E. R. Miller III. “Effects of Vitamin C Supplementation on Blood Pressure: A Meta-Analysis of Randomized Controlled Trials.”
American Journal of Clinical
Nutrition
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Pan, Min-Hsiung, Ching-Shu Lai, and Chi-Tang Ho. “Anti-inflammatory Activity of Natural Dietary Flavonoids.”
Food & Function
1, no. 1 (October 2010): 15. doi:10.1039/c0fo00103a.

Chapter 8 Phase 2: The 5-Day Sustain

New Phase 2 Foods: Benefits

“Beta-carotene.” Natural Medicines Comprehensive Database, July 2011.

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“Carbohydrates.” Harvard School of Public Health Nutrition Source.

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Amino Acids
. Washington, DC: National Academies Press, 2005.

Godman, H. “Lycopene-Rich Tomatoes Linked to Lower Stroke Risk.”
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, October 10, 2012. http://www.health.harvard.edu/blog/lycopene-rich-tomatoes-linked-to

-lower-st
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Integrative Cancer Therapies
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“Improving Your Health with Fiber.” Cleveland Clinic, April, 2010. http://my.clevelandclinic.org/

healthy_living/nutrition/hic_improving_your_health_with_fiber.aspx.

232 | The 20/20 Diet

“Lycopene.” Natural Medicines Comprehensive Database, August 2011. http://www.nlm.nih.gov/

medlineplus/druginfo/natural/554.html.

Provost, Jill. “20 Budget-Friendly Superfoods.” Cleveland Clinic Wellness Institute, December 27, 2012. http://www.clevelandclinicwellness.com/food/smartfoodchoices/Pages/20-Budget

-Friendly-Superfoods.aspx.

Sensible Splurging

De Witt Huberts, J. C., C. Evers, and D. T. De Ridder. “Double Trouble: Restrained Eaters Do Not Eat Less and Feel Worse.”
Psychology & Health
28, no. 6 ( June 2013): 686–700.

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ion Influence Ghrelin

Levels, Appetite Scores, and Weight Loss Maintenance in Overweight and Obese Adults.”
Steroids
77, no. 4 (March 10, 2012): 323–31. doi:10.1016/j.steroids.2011.12.006.

BOOK: The 20/20 Diet
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