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We're often told that losing weight is a simple mathematical equation of calories in, calories out. Burn more calories than you eat and you’ll lose fat. However, is it really that simple? The truth is that the actual “number” of calories you consume is not the only factor that affects your fat-loss efforts. In this article, we’ll discuss five other things that should be considered when determining the effect of your diet on your waistline, primarily overlooked fat loss factors.
1- The thermic effect of the food you eat
The thermic effect of food (TEF) measures the amount of energy that is required to support the processes of digesting, absorbing and assimilating food nutrients as well as the energy expended as a result of the central nervous system's stimulatory effect on metabolism when food is ingested. Of the three macronutrients, protein carries the highest thermic effect. Eat more protein; burn more calories.
2- The fiber content of the food you eat
Due to its chemical makeup, fiber is classified as a carbohydrate; however, it is unlike other carbohydrates in that it is an indigestible nutrient. Even though each gram of fiber contains four calories, these calories will remain undigested and will not be absorbed. Therefore, if you were to consume 300 calories of red beans (a food in which nearly 1/3 of the caloric content is from fiber), approximately 100 of these calories would pass through your intestinal tract undigested.
3- The glycemic and insulin indices of the food you eat
The glycemic and insulin indices are scaled numbers that refer to how quickly a particular carbohydrate source enters the bloodstream as sugar and how much insulin is needed to rid that sugar from the bloodstream, respectively. Generally speaking, there is a positive relationship between the two; the quicker sugar enters the bloodstream, the more insulin is needed to rid that sugar from the bloodstream. When high levels of insulin are present within the blood, fat burning is brought to a screeching halt, which is anything but desirable for those whose goal it is to obtain a lean, muscular physique. Don't let this be an overlooked fat loss factor.
4- The different macronutrients present in the food you eat
Although insulin's primary function is to shuttle glucose (sugar) into skeletal muscle, it also carries many other nutrients to their respective storage sites -- this includes lipids (fat). Since carbohydrate ingestion stimulates a large insulin response and fat ingestion gives rise to blood lipid levels, when the two are consumed together, they promote the greatest fat storage.
5- The size, frequency and time of the meals you eat
Large, infrequent meals tend to promote storage of the ingested nutrients, as the body is unsure as to when the next feeding will take place. Conversely, consuming smaller, more frequent meals will result in an increase in metabolism and utilization of the ingested nutrients. Also, ingesting a large amount of carbohydrates before bed spikes insulin, deters nocturnal thermogenesis and increases fat storage during sleep. On the contrary, consuming a great deal of calories early in the day does not bring about this problem; rather, these calories are likely to be used as energy to support daily activities.
1- The thermic effect of the food you eat
The thermic effect of food (TEF) measures the amount of energy that is required to support the processes of digesting, absorbing and assimilating food nutrients as well as the energy expended as a result of the central nervous system's stimulatory effect on metabolism when food is ingested. Of the three macronutrients, protein carries the highest thermic effect. Eat more protein; burn more calories.
2- The fiber content of the food you eat
Due to its chemical makeup, fiber is classified as a carbohydrate; however, it is unlike other carbohydrates in that it is an indigestible nutrient. Even though each gram of fiber contains four calories, these calories will remain undigested and will not be absorbed. Therefore, if you were to consume 300 calories of red beans (a food in which nearly 1/3 of the caloric content is from fiber), approximately 100 of these calories would pass through your intestinal tract undigested.
3- The glycemic and insulin indices of the food you eat
The glycemic and insulin indices are scaled numbers that refer to how quickly a particular carbohydrate source enters the bloodstream as sugar and how much insulin is needed to rid that sugar from the bloodstream, respectively. Generally speaking, there is a positive relationship between the two; the quicker sugar enters the bloodstream, the more insulin is needed to rid that sugar from the bloodstream. When high levels of insulin are present within the blood, fat burning is brought to a screeching halt, which is anything but desirable for those whose goal it is to obtain a lean, muscular physique. Don't let this be an overlooked fat loss factor.
4- The different macronutrients present in the food you eat
Although insulin's primary function is to shuttle glucose (sugar) into skeletal muscle, it also carries many other nutrients to their respective storage sites -- this includes lipids (fat). Since carbohydrate ingestion stimulates a large insulin response and fat ingestion gives rise to blood lipid levels, when the two are consumed together, they promote the greatest fat storage.
5- The size, frequency and time of the meals you eat
Large, infrequent meals tend to promote storage of the ingested nutrients, as the body is unsure as to when the next feeding will take place. Conversely, consuming smaller, more frequent meals will result in an increase in metabolism and utilization of the ingested nutrients. Also, ingesting a large amount of carbohydrates before bed spikes insulin, deters nocturnal thermogenesis and increases fat storage during sleep. On the contrary, consuming a great deal of calories early in the day does not bring about this problem; rather, these calories are likely to be used as energy to support daily activities.