Sunday, July 09, 2006

diet book review

I am not promoting anything I myself haven't tried. This for me is on
the complicated side with too many unfamiliar changes to abide by.
It was worth reading though, I picked up on some different ideas
and attitudes about foods in general. Like I said before being
informed, is half the battle. I have never read an article or book
that I chose where I did not learn something from it.

The Flavor Point Diet explains the science of mind over appetite
and tapping into The Flavor Point. Until now, your brain has controlled
your food choices, soon your food choices will control your brain.
Then there is The Plan, phase 1 which is six weeks of delicious,
convenient, and flavorful friendly meals that turn down the Flavor
Point. It incorporates a daily theme for all three meals each day.
Then, Staying on Point For Life, you've graduated from the school of
flavor themes. You no longer need them as long as you adhere to The
Flavor Point Principles.

Points of interest:
Although many variables influence how much you eat, flavor matters

Examine what you're eating. Read every ingredient. The fewer the
ingredients listed, the more nutritious and less appetite stimulating
the food.

Always aim for variety over time, not variety all the time. Limit the
variety of flavors in any given meal or snack, and never cruise from
snack to snack.

Limit your morning food choices on most days to cereal grains, fruits,
and dairy foods, and don't mix in meats, cheese, or salty items.

Do the opposite for lunch and afternoon snacks. Have salty and savory;
such as vegetables, lean meats, beans and nuts, but no sweets. For a
sense of closure, end lunch with a hot beverage rather than a dessert.

Don't add salt to sweet baked goods. They do not need salt.

Fiber is appetite suppressing.

Coffee creamers avoid, use undiluted dry milk.

Flavor Fluency is the tendency to feel full and stop eating when flavors
are limited and to stay hungry and keep eating when flavors are

All potent appetite stimulators have sugar, salt, and fats.

In your brain, when you turn on an appetite meter, it must register
fullness before it turns off again. The fewer meters you turn on the
less you eat before you feel full and satisfied and the sooner you
reach the Flavor Point.

Our appetites are stimulated by flavor variety and lulled by flavor
consistency. A study in Sensory-specific satiety found sweet foods
less pleasurable when they had recently eaten sweet foods and salty
foods less pleasurable when they had recently eaten salty foods. A
new taste stimulates another meter in the brain.

Flavor has a far greater effect on appetite than fat content has.

Bitter and astringent tastes tend to suppress appetite until we
acquire a preference for them.

Even the most powerful habit-forming substances do their damage
only when you use them frequently and at fairly high doses.

Sugar and refined starches trigger overeating just as fatty foods do.

Artificial sweeteners activate the sweet meter that stimulates

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