Unable to Lose Weight?

  • Do you have trouble losing weight because you don’t know which food is right for you?
  • Are you suffering from being hungry, but still not losing weight?
  • Have you tried multiple diets to no avai?

Why Weight Loss Diets fail:

  1. You cannot lose weight if you are not hormonally balanced. Without enough hormonesm your body won’t burn calories and can’t build healthy tissue.
  2. To change your eating habits, you need your brain to work the right way. This can be achieved through Neurotransmitter Balancing.
  3. To lose weight, you can’t eat the same food that caused you to gain weight in the first place.You need to radically change the way you eat to achieve sustained weight loss, and avoid being hungry all the time.
  4. What is works for other people may not work for you.

How Dr. Kalitenko's nutritional approach is different from other diets:

  1. Each person should have his own diet, because what is good for one person may not be good for another.
  2. Hormonal and neurotransmitter balancing is the key.

Dr. Kalitenko's Nutrition/Eating Menu Plan

When foods are cooked, the nutrients are removed. Period. The more something is cooked, the less vitamins, nutrients and flavor it has. An increasingly popular diet/lifestyle is called the ‘raw food diet’. It is incredibly hard to switch to a 100 percent raw food diet, so the goal should be to increase the amount of raw food and vegetables and learn to eat more rare meats in order to still get all the benefits of the food. The other idea is to cut down on processed foods, fried food, wheat and dairy -- which are unnatural to our basic human diet needs anyway.

A raw food diet will help us to prolong our life and stay away from heart disease, DM (Diabetes), HTN (Hypertension), Cancer, etc. Because:

  1. A heart attack can happen even with normal cholesterol levels; therefore it may be not cholesterol.
  2. Epidemic of DM: it is not genetic as we like to believe. Take for example the Pima Indians, a group that has been studied since the 1960s. The Pima Indians suffer with a 50% diabetic rate, an unheard of and ridiculously high amount for such a small group. But studies over time have shown the 50 percent that do suffer, 95% of them are obese. This is proof that the diabetic rate is linked to obesity!
  3. Cancer on the rise. Example: skin cancer. Why was skin cancer rare in the beginning of the 1900s, when people were mostly outdoors, and yet there is an epidemic now when people are mostly indoors and take precautions against the sun’s harmful rays? Why do people have lung cancers who have never smoked? Why, in Japan, do they have very low rates of cancers, including prostate cancer?

So it is not genetic and it isn’t contamination. Is it our diet? The environment?

Problems with our food:

  1. Cooking: destroys nutrients (1,2) and enzymes in food, making it more difficult to digest. It alters the balance of nutrients in food, creates new molecules (carbs) linked to protein called Maillard reaction (3), especially harmful for eyes, and creates leucocytosis because of stress (4).
  2. Prevalence of animal protein. It has been shown repeatedly that a vegetarian diet can decrease the chance of getting heart disease and DM (5,6,7,8).

Also, animal based food changes the balance of sodium/potassium: more sodium, less potassium.Result: cell swelling. Vegetarian food: more potassium, less sodium.

But the problems with a strict vegetarian diet are that there are not enough nutrients. It needs to be balanced by a doctor. Semi -- vegetarian is probably the best choice.

Your personal menu plan:

Idea: you can trust yourself and your taste, because the food isn’t altered.

Different people need different foods. For example, people from Canada are not designed to eat tropical foods. Steps to creating a good menu plan:

  1. Eliminate wheat and dairy. When man was created there was no agriculture, we are not designed to eat this kind of food. Celiac disease is much more prevalent and linked to various diseases. The dramatic change in bread production started in 1961, when they invented the Chorleywood bread process to speed up bread production. It shortened the bread making process with "chemical improvers." Air was also incorporated into the bread instead of carbon monoxide. The result was dramatic: the time of bread production dropped from about 24 hours to three-and-a-half hours. The problem with dairy is that after age one, we lose the enzyme ‘lactase’ to digest milk sugar lactose, creating a problem: that it’s a good source of food for bacteria.
  2. Eliminate soft drinks, artificial sugars and simple carbs. Reason: insulin swings, making us eat more and more. Also, the detrimental effects of artificial sweeteners: aspartame, etc. Eliminate salt.
  3. Eliminate caffeine (removes calcium, makes our heart beat faster, transforms testosterone into estrogen), alcohol (transforms testosterone into estrogen, a burden to the liver), smoking, etc.
  4. Eat 3-6 times a day to avoid low blood sugar. Eat only when you are hungry. When blood sugar is low -- there is more adrenalin, nervousness anger, trouble sleeping, etc. Carry nuts, apples, oranges, pears, etc. with you.
  5. Avoid processed food because of reasons above. Instead, use a dehydrator to intensify flavors., or a dehydration-rehydration technique to infuse any flavor you want.
  6. Eat fresh and organic foods.
  7. Check your pulse after meals: if it goes up 15 -- 20 beats per minute, reconsider your diet.
  8. Create 5-7 recipes of raw food you like.
  9. Eat minimally processed animal foods weekly to monthly. The temperature should not go above 212 degrees. No grilling! Preferred methods: boiling, braising, sous vide (provided that plastic is safe). Alternative: tartar, ceviche, sushi, sashimi (provided the fish has no mercury or parasites). Do not make any changes in your diet until you talk to your doctor.

Tip: How do you make meat, poultry or fish free from parasites (but not bacteria)? Freeze for at least 5 days.

Dr. K’s recipes:

1. Dehydrated /rehydrated Portobello caps. Use concentrated broth to rehydrate them.

2. Dehydrated/rehydrated Figs with Wine. This can be done with a Sauternes reduction, or you can use a grape juice reduction instead to avoid sulfides.

3. Cucumber rolls:

  • Here is an easy sushi recipe that might take a little practice when it comes to presentation, but is a class act in taste:
  • Take a cucumber and hold it length-wise in your hand. With a very sharp knife, begin cutting at the top, working the knife around the cucumber. You should end up with a paper-thin spiral.
  • Next, take a sheet of Nori and put the cucumber inside. Fill with avocado and any sushi-grade fish (except tuna - too much mercury)
  • Wrap it up and that's it!

4. Zucchini raw pasta: (learnrawfood.com)

  • 1 zucchini, peeled
  • 2 cup basil leaves, stems removed, tightly packed
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon crushed garlic (2 cloves)
  • 1/4 easpoon salt
  • 1/4 cup raw pine nuts

Toss in some black olives, mushrooms, and peppers for added flavor and color.

For the sauce, place basil, olive oil, garlic and salt in a food processor fitted with the S blade and process until chopped. Add the pine nuts and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Do not over-process; you should still see flecks of pine nuts throughout. Stored in a sealed container in the refrigerator, pesto will keep for five days.

For the “pasta,” cut zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long strips by drawing the peeler down all sides of the zucchini until you reach the core. Place in a medium bowl and toss with the pesto. Serve with two tablespoons of the pesto.

References:

  1. http://www.brighthub.com/health/diet-nutrition/articles/44825.aspx
  2. http://news.bbc.co.uk/2/hi/health/359175.stm
  3.  http://en.wikipedia.org/wiki/Maillard_reaction
  4. Paul Kouchakoff MD. The influence of Cooking Food on the Blood Formula in Men. First International Congress in Microbiology, Paris, 1930.
  5. "Position of the American Dietetic Association and Dietitians of Canada: Vegetarian diets". June 2003. Retrieved 24 May 2010.
  6. a b Key et al. Mortality in vegetarians and non-vegetarians: detailed findings from a collaborative analysis of 5 prospective studies, American Journal of Clinical Nutrition, 70 (3): 516S.
  7. Rejecting meat 'keeps weight low', BBC News, March 14, 2006
  8. Mattson, Mark P. Diet-Brain Connection: Impact on Memory, Mood, Aging and Disease. Kluwer Academic Publishers, 2002.

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