P.I.N.K Method Diet and Workouts

A new diet plan is trying to come into the spotlight and gain the title of the 'it' weight loss plan. Named the P.I.N.K Method, the latest diet plan has gained media attention being presented on shows like Dr Phil and The Doctors. Learn more about the basic principles behind it.

A new weight loss plan is aiming to help women solve one of their most pressing vows. As the name suggests, the new plan is targeted directly to women. The acronym P.I.N.K stands for Power, Intensity, Nutrition, and Kardio and highlights the core concepts behind the program accurately.

The latest plan was created by clinical nutritionist?Cynthia Pasquella in collaboration with a team of trainers: ?Jenna Phillips, Lisa Christie and Basheerah Ahmad, who help you through different stages of the program. The program that was presented at the Dr Phil show is deemed to be the 'first comprehensive doable plan for women" that promises fast and durable weight loss results.

The new program that has already sparked a lot of interest includes the following: Nutrition Guide – 240 pages, 3 Workout DVDs (20 to 40 minutes), Bonus DVD (15 minute Yoga/lower body workouts, P.I.N.K. Method Certificate, P.I.N.K. Method daily motivation wristband. P.I.N.K.

On the other hand, the VIP Membership includes lifetime access, 82-day full program, diet and workout plans, trainer and nutrition support, tips to personalize the program, tracking tools, and online community support.

The program is divided in four stages, each with its own purpose and a defining name that highlights the goal to be accomplished. P.I.N.K. Reset is the first stage of the problem in which the main focus is getting rid of toxins and boosting metabolism. This phase lasts a relatively short time. The second phase, P.I.N.K. Primary? focuses on a dietary plan that will encourage weight loss and that consists of many high energy, low calorie foods.

A 7 Day Shred is next, where the aim is to prevent the much dreaded weight loss plateau. The workouts are versatile being adaptable for different needs like knee and back problems. Similarly, the dietary options can also be customized to suit diabetics, vegetarians or those suffering from certain food intolerance problems. The workout options strive to be balanced as the workout consists of cardio, strength and endurance training along with yoga.

In the forth and final stage of the program, P.I.N.K. Preservation,?the goal is, as anticipated, to assist you in maintaining the results that were obtained during the previous stages. As it can be seen, the main goal is to blend the diet and exercise parts for optimizing weight loss in a short amount of time. As the creator points out, "There's nothing radical. The cool thing is we didn't take out any food groups".

It is important to note also that the program is not meant to be followed by pregnant or nursing women. The program sells for $67.99?on the website with the same name for now and the cost can be split in 2 payments of $39.99 each to make it easier plus shipping. Furthermore, there is also a 30 day money back guarantee.

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Preparation And Service Method Affects Resistant Starch Content Of Potatoes

Main Category: Nutrition / Diet
Article Date: 30 Apr 2013 - 0:00 PDT Current ratings for:
Preparation And Service Method Affects Resistant Starch Content Of Potatoes

Research recently presented at the Federation of American Societies for Experimental Biology conference in Boston, MA shows that resistant starch content of potatoes is similar across potato varieties; but can be altered significantly by the cooking and serving methods. Resistant starch is starch that is resistant to enzymatic digestion and, thus, is not absorbed in the small intestine.

Researchers from the USDA Agricultural Research Service (ARS) Grand Forks Human Nutrition Research Center in North Dakota and the University of Minnesota developed a standardized protocol to examine the amount of resistant starch in three different potato varieties (Yukon Gold, Red Norland and Russet Burbank) subjected to two methods of preparation (baking or boiling) and served at three service temperatures (hot, chilled for 6 days and chilled followed by reheating). Results show that the resistant starch content of potatoes varied significantly by method of preparation and service temperature but not variety (p > 0.05). More specifically, regardless of potato variety, the baked potatoes had significantly higher resistant starch at 3.6 grams of starch per 100 grams of food (3.6/100g on average) than boiled potatoes (2.4/100g). Also on average, chilled potatoes (whether originally baked or boiled) contained the most resistant starch (4.3/100g ) followed by chilled-and-reheated potatoes (3.5/100g) and potatoes served hot (3.1/100g).

Thirty years of research in human models suggests that the consumption of resistant starch may help regulate blood glucose levels and favorably alter bacteria in the colon. Emerging research in animals has linked resistant starch fermentation to satiety.

"This research adds important information to the growing database of resistant starch contents of foods," explained Susan Raatz, lead investigator on the study. "Resistant starch is garnering more interest among the scientific community and consumers. Identifying foods that are high in resistant starch, and preparation methods that can increase the content of resistant starch in a particular food, has valuable practical applications."

Article adapted by Medical News Today from original press release. Click 'references' tab above for source.
Visit our nutrition / diet section for the latest news on this subject. This study was funded by the United States Potato Board and the USDA-ARS. For Quick & Healthy potato recipes, videos and nutrition information please visit: http://www.potatogoodness.com/.
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posted by Matt on 30 Apr 2013 at 10:07 pm

Dave, were you eating the potatoes alone or as part of a mixed macronutrient meal when you tested your blood sugar? Adding proteins, fats, or a combination of the two to the potatoes can alter their glycemic index dramatically. If you ate the boiled potatoes with butter but ate the baked potato with just salt and pepper, the GI of the former would be reduced by lipid digestion.

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posted by Dave Chapman on 30 Apr 2013 at 6:43 pm

As a type 2 diabetic I have made it a practice to note how different foods affect my blood glucose. Informally, I observe that a fluffy baked potato kicks my BG up significantly while the denser, boiled or steamed ones give my BG a smaller boost. This seems contrary to the article.

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