Jillian and Me: “Mini and Muscular” (and I’m 50!)
Chronicle staff writer Mimi Honeycutt did a great job profiling Jillian Michaels in the Aug 19th edition. (http://www.chron.com/disp/story.mpl/life/main/7158938.html) I’ve been watching Jillian’s new “Losing It” TV program, and I completely agree with her that people cannot change their approach to healthful nutrition unless the program is sustainable—a word that thoroughly resonates with me. A starvation diet, or grapefruit only, low-fat, low-carb, or cabbage soup for three days . . . it’s not going to work. For anyone. It’s impossible to keep that up. It’s not sustainable.
It’s about education. And Jillian’s right to respond to Mimi’s question of “what’s the best ratio of protein, carbs, and fat” with “It’s a little more complicated than that . . . [they] have nothing to do with weight loss [that’s a little too simple and misleading -- SR] and more to do with energy levels.”
Now . . . here’s the REST of the answer, the part Jillian didn’t say. Most people eat far more than they need for energy, by eating highly processed, starchy, carbohydrate-heavy meals. Carbs do provide needed energy, but they also SPIKE INSULIN. When insulin spikes, the body loses its ability—because of hormonal changes—to burn stored body fat! So – eating that piece of cake before your workout thinking you’ll burn it off before it turns to fat –means you’re going to spend time burning the energy you just consumed in the form of those processed carbs and sugar, and probably crash half-way through your second set of squats. No body fat is going to leave you during that workout.
What’s the “secret”? There isn’t one, except get the bulk of your carbohydrates in the form of nutrient rich, brightly colored fibrous (not starchy) carbohydrates, aka — vegetables. YES, your mother was right, you have to eat your veggies! Stay away from sugar and highly processed carbohydrates as if they were the plague and drastically reduce (not eliminate) your portions of rice, pasta, breads and white potatoes. (Hint: even whole grain varieties of pasta and bread spike insulin. A starchy carb is a starchy carb. Doesn’t matter the color!). That kind of nutrition IS sustainable. Eat a balance of protein, carbs (lean toward fibrous) and healthy fats. It’s not even all that hard, if you have some initial guidance.
By the way, Jillian is 36. She and I are the same size and build – and I’m about to turn 51. The menopausal hormonal shift is definitely in play, but keeping my fuel “clean” helps me maintain a “Jillian body” even though I’m 14 years her senior. What about you?
If you don’t do it now, when will you start? And if you don’t know how to start, call me. I can help.
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