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The Truth About Counting Calories by
Tom Venuto
Do calories matter or do you simply need to eat
certain foods and that will guarantee you’ll lose weight? Should you count
calories or can you just count “portions?” Is it necessary to keep a food diary?
Is it unrealistic to count calories for the rest of your life or is that just
part of the price you pay for a better body? You’re about to learn the answers
to these questions and discover a simple secret for keeping track of your food
intake without having to crunch numbers every day or become a "food fanatic."
In many popular diet books, “Calories don’t count” is a frequently repeated
theme. Other popular programs, such as Bill Phillip's "Body For Life," allude to
the importance of energy intake versus energy output, but recommend that you
count “portions” rather than calories…
Phillips wrote,
"There aren't many people who can keep track of their calorie
intake for an extended period of time. As an alternative, I recommend counting
'portions.' A portion of food is roughly equal to the size of your clenched fist
or the palm of your hand. Each portion of protein or carbohydrate typically
contains between 100 and 150 calories. For example, one chicken breast is
approximately one portion of protein, and one medium-sized baked potato is
approximately one portion of carbohydrate."
Phillips makes a good point
that trying to count every single calorie - in the literal sense - can drive you
crazy and is probably not realistic as a lifestyle for the long term.
It's one thing to count portions instead of calories – that is at least
acknowledging the importance of portion control. However, it's another
altogether to deny that calories matter. Is it necessary to count every calorie
to lose weight? No. But it IS necessary to eat fewer calories then you burn.
Whether you count calories and eat less than you burn, or you don’t count
calories and eat less than you burn, the end result is the same. Personally, I’d
rather know exactly what I’m eating rather than take chances by guessing.
I believe that it's very important to develop an understanding of
and a respect for the law of calorie balance (and portion control). I also
believe that it's an important part of nutrition education to learn how many
calories are in the foods you eat on a regular basis – including (and perhaps,
especially) how many calories are in the foods you eat when you dine at
restaurants.
Yes, calories do count! Any diet program that tells you,
"calories don't count" or you can "eat all you want and still lose weight" is a
diet you should avoid. The truth is, that line is a bunch of baloney designed to
make a diet program sound easier to follow (anything that sounds like work –
such as counting calories or eating less - tends to scare away potential
customers!)
The law of calorie balance is an unbreakable law of physics:
Energy in versus energy out dictates whether you will gain, lose or maintain
your weight. Period.
To maintain your weight, you must consume the same number of
calories you burn. To gain weight (muscle), you must consume more calories than
you burn. To lose weight, you must consume fewer calories than you burn.
If you eat more calories than your body can utilize, you're going to gain fat,
period. If you only count portions and haven't the slightest clue how many
calories you're taking in, it's a lot more likely that you'll eat more than you
realize. (Or you might take in fewer calories than you should and trigger the
dreaded "starvation mode" which causes your metabolism to shut down).
So how do you balance practicality and realistic expectations with a
nutrition program that gets results? Here's a solution that’s a happy medium
between strict calorie counting and just guessing:
Create a menu using
an EXCEL spreadsheet or your favorite nutrition software. Crunch all the numbers
including calories, protein, carbs and fats. Once you have your daily menu,
stick it on your refrigerator (and/or in your daily planner) and you now have an
eating "goal" for the day, including a caloric target.
That is my
definition of "counting calories" -- creating a menu plan you can use as a daily
guide, not necessarily writing down every morsel of food you eat for the rest of
your life. If you’re really ambitious, keeping a nutrition journal for at least
4-12 weeks is a great idea and an incredible learning experience, but all you
really need to get started is one good menu. If you get bored eating the same
thing every day, you can create multiple menus, or just exchange foods using
your one menu as a template.
Using this method, you really only have to
count calories once when you create your menus. After you've got a knack for
calories from this initial discipline of menu planning, then you can estimate
portions in the future and get a pretty good (and educated) ballpark figure.
For more information on calories (including how calculate exactly how many you
should eat based on your age, activity and personal goals, and for even more
practical, proven fat loss techniques that strip off body fat fast, check out my
ebook, Burn The Fat, Feed The Muscle at
www.burnthefat.com.
About the Author Tom
Venuto is an NSCA-certified strength and conditioning specialist,
natural bodybuilder, freelance writer, success coach and author of the
number one best-selling e-book "Burn the Fat, Feed The Muscle" (BFFM):
Fat Burning Secrets of the World's Best Bodybuilders and Fitness Models.
Tom has written over 175 articles and has been featured in IRONMAN
Magazine, Natural Bodybuilding, Muscular Development, Muscle-Zine,
Olympian's News (in Italian), Exercise for Men and Men's Exercise. Tom's
inspiring and informative articles on bodybuilding, fat loss and
motivation are featured regularly on dozens of websites worldwide. For
information on Tom's "Burn The Fat" e-book, c.lic.k here: www.burnthefat.com. To subscribe
to Tom's fr.e.e monthly e-zine, visit the Fitness Renaissance website
here:
www.fitren.com
Answers about counting calories to lose weight,
plus a simple secret for keeping track of your food intake without having to
crunch numbers every day.
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