INTRODUCTION

The Core Fat Loss plan was created by John Erickson, a traditional 40/30/30 Nutritionist. The Core Fat Loss plan is based on cutting edge that studies the way food influences your metabolism.

introduction

HOW IT WORKS...

The Core Fat Loss plan studies the biological connection between your food intake, chemical messengers like insulin, and eicosanoids, the master hormones of the human body. Balancing your hormones will ensure your mind and body operate at peak efficiency. As a result of following the Core Fat Loss plan, you will burn excess body fat (and keep it off), experience increased energy levels, more vitality, enhanced mental acuity, and you will enjoy a feeling of fullness after eating. Everything is made possible through science and by studying the intricate food-hormone link.

The central premise of the Core Fat Loss plan is to consume a balanced ratio of protein, carbohydrates, and fats every time you eat. Proteins are marked in red, white stands for carbohydrates, and blue depicts fat. To create a core meal, all three patriotic colors must be present. Protein, carbohydrates, and fats work synergistically to stabilize your blood sugar levels, make you burn fat, and to keep you feeling full! The Core Fat Loss Plan will speed your metabolism without restricting your food intake. This means you have to keep eating to burn fat! You’re not bound to a limited number of calories each day because the human body is designed to eat. Simply have a sensible combination of protein, carbohydrates, and fats at each meal.

 

PROTEIN

Protein sources include beef, eggs, fish, low fat cheese, pork, poultry, shellfish, and soy products. Protein is the centerpiece of a fat loss meal because protein boosts your fat-burning metabolism, strengthens muscle, and enhances your brain function.

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CARBOHYDRATES

Plants have the unique ability to store sunlight in the form of carbohydrates, which are the primary source of fuel for your brain and central nervous system. Fruits, vegetables, and whole grains are examples of carbohydrate-rich foods.

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FAT

Fats have a slippery or oily texture. Fat sources include avocado, butter, coconut, cream cheese, extra virgin olive oil, mayonnaise, nuts, olives, salad dressings, seeds, and sour cream. Fat should be a part of every meal because it tastes good, your brain is made of fat, and fat triggers a feeling of fullness.


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THE SCIENCE OF FAT LOSS

Core Fat Loss focuses on the way food influences your metabolism. For example, protein and carbohydrates create a yin-yang balance once inside your body. Protein stimulates the hormone glucagon, which raises blood sugar, and carbohydrates activate insulin, which lowers blood sugar. To keep this system in harmony, fat loss meals provide you with a proportionate ratio of protein and carbohydrates at each meal. Thus, your blood sugar will become stabilized, your brain will receive a steady supply of carbohydrates, and your muscles will burn fat for energy.

Fat also acts upon the internal chemistry of your body. Eating fat is like injecting yourself with an appetite suppressant because fat makes your body release the hormone CCK (cholecystokinin) into your bloodstream. CCK travels to the brain where it provides you with a feeling of fullness. Feeling satisfied is essential for long term dieting success!

 

 introduction