ITG Weight Loss Blog — Discussion Topic

The Effects of Visceral Fat

Posted by Brittney Casalina on

The Effects of Visceral Fat

The Effects of Visceral Fat Vs. Subcutaneous Fat There was a time when fat (adipose tissue) was simply considered an inert tissue that stores fat. We now know fat is metabolically active tissue that synthesizes and secretes hormones. Fat tissue plays a role in insulin sensitivity, inflammatory process mediation, and more. This is why the effects of visceral fat on health and those of subcutaneous fat are as different as night and day. Let’s start with subcutaneous fat. Subcutaneous fat is the layer of fat that lies just beneath the skin. It is the fat you can pinch beneath your...

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Types of Body Fat

Posted by Brittney Casalina on

Types of Body Fat

Despite the broad use of the word “fat” to describe all body fat, there are actually several different types of fat in your body. Some types of fat can have a negative effect on your health and contribute to disease. Others are beneficial and necessary for your health. The main types of fat cells are white, brown, and beige cells. They can be stored as essential, subcutaneous, or visceral fat. Each type of fat serves a different role. Some promote healthy metabolism and hormone levels, while others contribute to life-threatening diseases, including: type 2 diabetes heart disease high blood pressure cancer White...

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How to Tell if Your Vegetables are Ripe and Ready to Eat

Posted by Brittney Casalina on

How to Tell if Your Vegetables are Ripe and Ready to Eat

Artichokes Ripe artichokes will feel heavy and have large, tightly closed fleshy leaf scales. They should be green in color and plump in size. An artichoke with loose leaves that have holes in them is not fresh and should not be eaten. Available: Year-round Best to Buy: March - May   Asparagus Shoppers should look for tightly closed buds and straight, tender stalks. The color of ripe asparagus is a rich green. Signs of over maturity include open tips, and angular or ridged spears. Available: Year-round Best to Buy: March - June Broccoli Ripe broccoli is firm with dark green, closed florets. If the...

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Names For Sugar

Posted by Brittney Casalina on

Names For Sugar

Let's talk about our favorite subject... SUGAR! Nowadays it seems like the food industry is just throwing more and more sugars, sugar replacements and alternatives and it can be very difficult to distinguish them all apart! I wanted this blog to focus on the many names and disguises that sugar can have in our foods! Let's begin with the most common sweeteners (This list is in my office if you would like a print copy!) These are the common 61 names that sugar can go by: Agave nectar Barbados sugar Barley malt Barley malt syrup Beet sugar Brown sugar Buttered...

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Figuring Out "Net Carbs"

Posted by Brittney Casalina on

Figuring Out "Net Carbs"

Calculating Net Carbs in Whole Foods Whole foods contain naturally occurring fiber. Therefore, you can simply subtract the fiber from the total carbs to get the net carbs.The USDA Food Composition Databases Trusted Source provides complete nutrition information on thousands of foods, including carbs and fiber.For example, a medium avocado contains 17.1 grams of total carbs, 13.5 grams of which is fiber.So 17.1 grams of total carbs – 13.5 grams of fiber = 3.6 grams of net carbs.   Calculating Net Carbs From Fiber Most fiber can be completely subtracted from the total carbs listed on the nutrition label. If you...

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