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Show Diet Tip: If s Not What You Eat-B- ut When You Eat Special Sample Offer . . . at sample price! By Dr. HARVEY D. SMITH Founder and t, American a special f$r& !fe Society of Bariotrics I can't eat a thing for breakfast; then I get very hungry later in the day." "TJUT doctor, jj This is typical of the many excuses I hear from patients explaining why they can't lose weight "no matter how they try." Most people eat practically nothing at breakfast and then burn up the day's energy. At evening meals, they eat many calories, after which they sit around doing nothing. If they would reverse this procedure and eat more calories food of the normal breakfast-typ- e in the morning and less in the evening, 90 percent of overweight people would help themselves. In 20 years of medical practice and bariatrics the specialization of treating the overweight it's obvious to me that the average obese person is not really capable of assimilating carbohydrates properly. The heavier he gets, the more he craves carbohydrates and, of course, the heavier he gets. For years we've discussed obesity on the basis of total calorie intake, not the type of calories or the time they are consumed. I have many patients who eat only 800 or 900 calories, yet who are gaining weight. I can put them on 1,500 calories and have them lose weight with a more balanced diet, taking most of the calories at breakfast and lunch. That's the secret of good dieting: to take in the same amount or more calories, yet lose weight it depends largely on when you eat. Breakfast should provide ap- the proximately loric intake, balanced between carbohydrates and protein; lunch, 40 percent ; supper should not exceed 20 percent of the daily intake. A good breakfast would be two slices of crisp, drained bacon and two eggs, two pieces of toast, fruit a half grapefruit or orange and coffee. If you just can't eat eggs, then beef patties or a small steak is a good substitute. Lunch should consist of meat and vegetable or a meat sandwich. A cheeseburger with lettuce, tomatoes, s pickles, and bun adds up to well calories and is pretty balanced, fast, and filling. Five foods high in carbohy- 40 percent of ca- 400-plu- ELECTROPLATED' 1 &5a drates (20 percent) are corn, rice, potato, macaroni, and dried beans. Most vegetables have very little carbohydrates and are excellent diet foods. Of course, every overweight person, before he enters any diet program, should be properly examined by a physician to find out first whether there is any medical reason prohibiting his dieting. I would never prescribe for any patient without first running a series of tests and learning to what extent carbohydrates and fat metabolism are involved. Some people feel that they are really better off not thin. Some men and women, by being obese, find they are not required to take an active part in the community or in marriage. Because of some (uirk in their personalities, they prefer it that way. So a doctor should consider the psychological aspects of each case, too. Other possible reasons for overweight include environmental and cultural factors. Some ethnic groups (Italian, Jewish) tend toward overabundant tables. Yet there are Indians in Mexico I've worked with a tribe for more than three years who eat sparsely and yet have numerous cases of obesity. This is because their cultural eating pattern consists almost totally of carbohydrates corn, wheat, potatoes, and beans. That's what's available, and that's all they eat. Wnat it comes down to is this: many persons don't have to take diet pills, change their caloric intake, or constantly visit the doctor's office to lose weight. All they need do is reverse daily eating habits as outlined above, avoid excess intake of cabohydrates and, in most cases, watch the pounds disappear. Family Weekly, February 9, 1969 CAKE& PASTRY SERVER (imagine! not cheap metal, not ordinary silverplate but t. electroplated GOLD) 24-K- NOW! $ ( only (hurry limited time only!) PRIOR TO NATIONAL DISTRIBUTION AT $10 This Cake and Pastry Server has the regal elegance that only pure gold can give to your table. Its slim tapering lines are classic in desiga Its golden beauty will make serving even the plainest cake a very special occasion. The versatility of this gleaming server is boundless. It's per- fect for cutting and serving ... as well cakes, pastries, pies as puddings, souffles, and jello molds. We believe that you will lose your heart to this golden server. A few months from today, this heavily electro-plategold dining accessory, with solid stainless steel base, will carry a $10 price tag. S r LOW PRICE! Never before low price is our way of introducing you to our magnificent new line of golden flatware and holloware. We know once you see the heirloom quality of this fine piece, once you see how the glitter of gold can transform a simple snack into a simply unforgettable event, you will want more! We're gambling a fortune on your losing your heart to this golden server. -- MAIL I COUPON I 'v FOR ' CAKE i vj t PASTRY SERVER i GOLDEN WANE, P.O. Box 1297, Annex Station, Dept. Providence, Rhode Island 02901 24-kPlease send electro-plate- d Gold Cake and Pastry Servers. I enclose $2 for each. limit two oer fumilv Mv (Sorry guaranteed or you'll refund my money. d UNPRECEDENTED ' j Name Address j City.. I State I t. Understandably, only a limited number of Gold Cake and Pastry Server have been set aside for this special sample offer. (Phase no more than two per family.) To get yours, mail the coupon with your remittance now. ( This offer may not he repeated again in this publication. ) The server will be rushed to you by insured postal delivery. 24-k- electro-plate- d - GOLDEN WARE P.O. Box 1297, Annex Station, Dept.C- - 5, Providence, Rhode Island 02901 |