The 20/20 Diet (35 page)

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Authors: Phil McGraw

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BOOK: The 20/20 Diet
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“The Whole Truth and Nutting But the Truth.” Cleveland Clinic. http://my.clevelandclinic.org

/heart/prevention/nutrition/nuts.aspx.

228 | The 20/20 Diet

Pistachios

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Appetite
57, no. 2 (May 27, 2011): 414–7. doi:10.1016

/j.appet.2011.02.022.

Li, Z., C. Nguyen, A. Zerlin, H. Karp, et al. “Pistachio Nuts Reduce Triglycerides and Body Weight by Comparison to Refined Carbohydrate Snack in Obese Subjects on a 12-Week Weight Loss Program.”
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“Nuts about Nuts? For a Guilt-free Treat, Eat Pistachios. They Have Just 160 Calories per One-Ounce Serving.” Cleveland Clinic Wellness Institute. http://www.clevelandclinicwellness.com

/DailyDose/archive/2011/05/20/Daily_Wellness_Tip_5_20_11.aspx.

Raisins

“Add Color to Your Meals!” Missouri Department of Health and Senior Services.

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al. “Raisins and Walking Alter Appetite Hormones and

Plasma Lipids by Modifications in Lipoprotein Metabolism and Up-Regulation of the Low-Density Lipoprotein Receptor.”
Metabolism
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/j.metabol.2008.08.014.

Rye

Isaksson, H., A. Rakha, R. Andersson, et al. “Rye Kernel Breakfast Increases Satiety in the Afternoon: An Effect of Food Structure.”
Nutrition Journal
10 (April 2011): 31. doi:10.1186/1475-2891-10-31.

Isaksson, H., I. Tillander, R. Andersson, et al. “Whole Grain Rye Breakfast: Sustained Satiety during Three Weeks of Regular Consumption.”
Physiology and Behavior Journal
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Muralikrishna, G

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., and M. V. Rao. “Cereal Non-Cellulosic Polysaccharides: Structure and Function Relationship—An Overview.”
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Van Dam, R. M., F. B. Hu, L. Roseberg, S. Krishnan, and J. R. Palmer. “Dietary Calcium and Magnesium, Major Food Sources, and Risk of Type 2 Diabetes in US Black Women.”
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29, no. 10 (October 2006): 2238–43.

Tofu

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(Glycine Max).” Mayo Clinic, September 1, 2012. http://www.mayoclinic.com/health/soy

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Nutrition
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Appetite
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( January 2006): 41–8.

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Whey Protein

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Markus, C. R., B. Olivier, and E. H. de Haan. “Whey Protein Rich in Alpha-Lactalbumin Increases the Ratio of Plasma Tryptophan to the Sum of the Other Large Neutral Amino Acids and Improves Cognitive Performance in Stress-Vulnerable Subjects.”
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Yogurt

Cleveland Clinic Wellness Editors. “For a Healthier Yogurt, Go Greek. It Has Twice the Protein and Half the Sugar of the Sweet Type.” Cleveland Clinic Wellness Institute. http://www

.clevelandclinicwellness.com/DailyDose/archive/2012/09/14/Daily-Wellness-Tip-9-14-12.aspx.

Dougkas, A., A. M. Minihane, D. I. Givens, et al. “Differential Effects of Dairy Snacks on Appetite, but Not Overall Energy Intake.”
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doi:10.1017/S0007114512000323.

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part 3: The Three Phases of the 20/20 Diet

Chapter 7 Phase 1: The 5-Day Boost

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Pugh, Rachel. “Covertly Reducing Breakfast Calories Cuts Daily Food Intake.”
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“Reduction in Portion Sizes Led to Day-Long Reductions in Energy Intake.”
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, May 14, 2013. http://www.endocrinetoday.com/pda.aspx?rid=106781.

Meal Fr BIRD

equency Research

Cameron, J. D., M. J. Cyr, and E. Doucet. “Increased Meal Frequency Does Not Promote Greater Weight Loss in Subjects Who Were Prescribed an 8-Week Equi-Energetic Energy-Restricted Diet.”

British Journal of Nutrition
103, no. 8 (April 2010): 1098–101. doi:10.1017/S0007114509992984.

Ekmekcioglu, C., and Y. Toutiou. “Chronobiological Aspects of Food Intake and Metabolism and Their Relevance on Energy Balance and Weight Regulation.”
Obesity Reviews
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( January 2011): 14–25. doi:10.1111/j.1467-789X.2010.00716.x.

230 | The 20/20 Diet

Farshchi, H. R., M. A. Taylor, and I. A. Macdonald. “Decreased Thermic Effect of Food after an Irregular Compared with a Regular Meal Pattern in Healthy Lean Women.”
International Journal of
Obesity and Related Metabolic Disorders
28, no. 5 (May 2004): 653–60.

La Bounty, P. M., B. I. Campbell, J. Wilson, et al. “International Society of Sports Nutrition Position Stand: Meal Frequency.”
Journal of the International Society of Sports Nutrition
8, no. 4 (March 16, 2011): 4. doi:10.1186/1550-2783-8-4.

Ohkawara, K., M. A. Cornier, W. M. Kohrt, and E. L. Melanson. “Effects of Increased Meal Frequency on Fat Oxidation and Perceived Hunger.”
Obesity
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(February 2013): 336–43. doi:10.1002/oby.20032.

Allergy Replacements

“About Food Allergies.” Food Allergy Research & Education, accessed June
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19, 2013.

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Li, James. “What’s the Difference between a Food Intolerance and Food Allergy?” Mayo Clinic, June 3, 2011. http://www.mayoclinic.com/health/food-allergy/AN01109.

Coffee Drinking Statistics

Neal, R. “Caffeine Nation.” CBS News, February 11, 2009.

http://www.cbsnews.com/8301-3445_162-529388.html.

Saad, L. “Nearly Half of Americ

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ans Drink Soda Daily.” GALLUP, July 23, 2012.

http://www.gallup.com/poll/156116/nearly-half-americans-drink-soda-daily.aspx.

Phase 1 Seasonings

Garlic

Elkayam, A., D. Mirelman, T. Miron, et al. “The Effects of Allicin on Weight in Fructose-Induced Hyperinsulinemic, Hyperlipidemic, Hypertensive Rats.”
American Journal of Hypertension
. 16. no. 12.

(2003): 1053–6.

“Herbs at a Glance: Garlic.” National Center for Complementary and Alternative Medicine.

NCCAM pub. no. D274 (April 2012). http://nccam.nih.gov/health/garlic/ataglance.htm.

Lee, M. S., I. H. Kim, C
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. T. Kim, and Y. Kim. “Reduction of Body Weight by Dietary Garlic

Associated with an Increase in Uncoupling Protein mRNA Expression and Activation of AMP-Activated Protein Kinase in Diet-Induced Obese Mice.”
Journal of Nutrition
141, no. 11

(November 2011): 1947–53. doi:10.3945/jn.111.146050.

Parker-Pope, Tara. “Unlocking the Benefits of Garlic.”
New York Times
, October 15, 2007, accessed April 29, 2013. http://well.blogs.nytimes.com/2007/10/15/unlocking-the-benefits-of-garlic.

Cinnamon

Alme
BIRD

r L. O., O. Bjorgell, G. Darwiche, et al. “Effects of 1 and 3 g Cinnamon on Gastric Emptying, Satiety, and Postprandial Blood Glucose, Insulin, Glucose-Dependent Insulinotropic Polypeptide, Glucagon-like Peptide 1, and Ghrelin Concentrations in Healthy Subjects.”
American Journal of
Clinical Nutrition
89, no. 3 (2009): 815–21. doi:10.3945/ajcn.2008.26807.

Anderson, R. A. “Chromium and Polyphenols from Cinnamon Improve Insulin Sensitivity.”
Proceedings
of the Nutrition Society
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Bonci, Leslie, and Selene Yeager.
The Active Calorie Diet: Eat More, Burn More, Lose More with Our
Breakthrough 4-Week Program
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and Nutrition
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Magistrelli, A., and J. C. Chezem. “Effect of Ground Cinnamon on Postprandial Blood Glucose Concentration in Normal-Weight and Obese Adults.”
Journal of the Academy of Nutrition and Dietetics
112, no. 11. (November 2012): 1806–09. doi:10.1016/j.jand.2012.07.037.

Lemon

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updated and reviewed November 2009, accessed April 29, 2013.

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Johnston, C. S. “Strategies for Healthy Weight Loss: From Vitamin C to the Glycemic Response.”

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Juraschek, S. P., E. Guallar, L. J. Appel, and E. R. Miller III. “Effects of Vitamin C Supplementation on Blood Pressure: A Meta-Analysis of Randomized Controlled Trials.”
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Chapter 8 Phase 2: The 5-Day Sustain

New Phase 2 Foods: Benefits

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232 | The 20/20 Diet

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-Friendly-Superfoods.aspx.

Sensible Splurging

De Witt Huberts, J. C., C. Evers, and D. T. De Ridder. “Double Trouble: Restrained Eaters Do Not Eat Less and Feel Worse.”
Psychology & Health
28, no. 6 ( June 2013): 686–700.

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