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April 6, 2012
In Today's Issue
- Medical Doctor Reveals The Shocking Truth
- Study Proves These 2 Surprising Calorie Cutters...
- 1 Quick Technique To Burn More Fat
Medical Doctor Reveals The Shocking Truth
The real reason you can't shift those stubborn pounds has nothing to do with a lack of willpower, eating too much or not eating the right kinds of foods - absolutely nothing. It's because your gut is full of plaque and parasites that work against you, no matter what you do, making it impossible to lose weight. However, now there's a proven way to flush these parasites from your gut and get rid of the plaque, allowing you to shed unwanted pounds fast. Find out about Dr Suzanne Gudakunst's brand new program will make you healthier, sexier, fitter and may even save your life! Click through now to discover the shocking proof...*Disclosure: compensated affiliate*
Study Proves These 2 Surprising Calorie Cutters...
Dear Reader,
Supersized portions are one of the culprits blamed for our ever expanding waistlines, and nowhere is this more evident than in restaurants. Experts are working to tap into the psychology of our eating behaviors to try and come up with ways to reduce portion sizes without leaving diners feeling cheated. Here's the latest.
According to psychologist Janet Schwartz, leader of a Chinese takeout food study that appears in the journal Health Affairs, the small soda we now order is what used to pass for large only 15 years ago. She hopes to have customers given the choice what portion size they want, rather than be served the over large ones by default.
As for the eating establishments, they are paying close attention o the research according to well-known food science expert Brian Wansink from Cornell University. In his own work he found that children were satisfied with about half the fries in a Happy Meal long before McDonalds cut back the size, and calorie count, in 2010. He expects to see some very creative ways of making portion sizes smaller over the next few years.
Here's what he learned about plate color. People put 18% more pasta in marinara sauce (a red dish) on a red plate as they did on a white one. What's more,18% more creamy white pasta alfredo was put onto a white plate.
A stark contrast between food colorings and plate color makes you think before you add another spoonful, while similar colors appear to encourage you to load it up. So, you might want to buy some darker colored dinner plates so that you keep from overeating those calorie filled starches.
Wansink also found that...
- Switching from an 11-inch plate to a 10 inch one makes people take less and waste less food.
- Using a tall, skinny glass instead of a short, wide one makes people think they are drinking more, even when both hold the same amount. Bars are now regularly using this serving strategy.
- When kids eat from adult sized bowls they serve themselves 44% more food in an 18 ounce bowl than a 12 ounce one.
Of course rather than chow down on the full portion size, couldn't you just get a to go bag? Yes, if you have the willpower, but research shows lots of Americans don't have that kind of control. We rely on visual cues about how much food is there, and we often eat so fast that the stomach to brain message of fullness reaches us after we've cleaned that plate completely.
Schwartz and Duke University behavioral economist Dan Ariely conducted a unique experiment on limiting temptation, but focusing not on the main dishes, but on the sides. These are inexpensive ways for restaurants to fill out plates, making them look like a good value for the price. Using a popular Chinese franchise located on the Duke University campus, the researchers conducted their experiment on portion sizes during typical lunchtimes.
Continues below...
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Study Proves These 2 Surprising Calorie Cutters... Continued...
As customers go through the serving line, they pick rice or noodles first, a
standard serving of which is 10 ounces, about 400 calories. Servers asked 970
customers if they would like a half order of rice or noodles in order to save
200 calories. Those who agreed didn't order a higher calorie entrée to make up
for the lost calories, and they threw away the same amount of food as those diners
who refused the half size portion or were not offered half sizes at all.
Cutting even 200 calories from a single meal can certainly add up over time.
'
The offer of a 25 cent discount on the half order didn't encourage more people
to take it. Adding calorie labels also didn't change things. The up front offer
appears to have made the most difference in the choices of the diners. From 14%
to 33% of the diners chose the half size portion, depending on the day and mix
of customers.
Restaurants are getting the message. Applebees has brought out a line of meals
that are under 550 calories. What's more, a National Restaurant Association survey
found smaller portion size entrees and bite size desserts are a welcome trend,
brought on by consumer demand. More and more of us, it seems, are starting to
paying attention to calories and asking for healthier options.
To your good health,
Kirsten Whittaker
Daily Health Bulletin Editor
P.S: Nike...Ebay...Amazon and Walmart pay for your opinion
Fortune 500 companies make their money by people like you and I buying their products.
But how do they know what we want to buy? Easy they pay to find out the products we like, where we shop and what we buy.
In a nutshell big businesses need people to tell them what products to make.
People like Michelle McAllister - a 34 year old full-time mother of two. Michelle and many others help "big business" make millions, although they haven't got any marketing or sales experience.
In fact Michelle knows absolutely nothing about business, but she does know what she likes...
And that's exactly the information these companies are after and will pay you for.
Click through to discover how Michelle quickly profits by telling big companies her opinion and how you can do it too...
*Disclosure: compensated affiliate*
Sources:
http://www.cbsnews.com/8301-505245_162-57376818/trimming-super-size-with-half-orders-plate-colors/
Washington Post story on study:
http://www.washingtontimes.com/news/2012/feb/14/trimming-super-size-with-half-orders-plate-colors/
Brian Wansink from Cornell University:
http://dyson.cornell.edu/people/profiles/wansink.php
Duke University behavioral economist Dan Ariely:
http://www.dibs.duke.edu/research/profiles/64-dan-ariely
Study abstract, Health Affairs. February 2012:
http://content.healthaffairs.org/content/31/2/399.abstract
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