weight loss
A healthy weight
Get there and stay there | BY LIA TREMBLAY S
safety standards have lengthened our lives, obesity rates have tripled. Along with extra weight comes extra risk for some pretty deadly conditions: heart disease, diabe- tes, stroke, cancer and depression. Not to mention the mobility problems and pain that come from carrying a burden our bodies weren't made for. So how do you get to a healthy weight—and stay there? The answer is fairly simple, but the process isn't easy or quick.
ince 1960, the life expectancy of the average Ameri- can has risen from 69 to 78. Sounds like we're tak- ing pretty good care of ourselves, right? Not really. While improved health care and
again in an hour. As for exercise, find something that's fun so you'll stick with it. Running is a terrific calorie-burner, but if it's torture for you, it's unlikely that you'll do it for long. Start
have taken off about a pound. To keep your intake low, you'll want to choose your foods wisely. For example, a rice cake might be low in calo- ries, but it doesn't do much to keep you full. Choose snacks that are high in protein and fiber, which will prevent you from raiding the pantry
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of your finances, tracking your weight requires close attention to what's coming in and what's going out. Your "spending" depends on your unique metabo- lism, but generally speak- ing, it takes 3,500 extra calories to create a pound of fat. So aim to burn off 500 more calories than you take in each day, and in a week you'll
Calories in, calories out Just like keeping track
