The Ornish Diet (cont.)

What You Can Eat

Ornish counsels that we will find success not by restricting calories, but by watching the ones we eat. He breaks this down into foods that should be eaten all of the time, some of the time, and none of the time.

The following can be eaten whenever you are hungry, until you are full:

  • Beans and legumes
  • Fruits -- anything from apples to watermelon, from raspberries to pineapples
  • Grains
  • Vegetables

These should be eaten in moderation:

  • Nonfat dairy products -- skim milk, nonfat yogurt, nonfat cheeses, nonfat sour cream, and egg whites
  • Nonfat or very low-fat commercially available products --from Life Choice frozen dinners to Haagen-Dazs frozen yogurt bars and Entenmann's fat-free desserts (but if sugar is among the first few ingredients listed, put it back on the shelf)

These should be avoided:

  • Meat of all kinds -- red and white, fish and fowl (if we can't give up meat, we should at least eat as little as possible)
  • Oils and oil-containing products, such as margarine and most salad dressings
  • Avocados
  • Olives
  • Nuts and seeds
  • Dairy products (other than the nonfat ones above)
  • Sugar and simple sugar derivatives -- honey, molasses, corn syrup, and high-fructose syrup
  • Alcohol
  • Anything commercially prepared that has more than two grams of fat per serving

That's it. If you stick to this plan, you will meet Ornish's recommendation of less than 10% of your calories from fat, without the need to count fat grams or calories. Ornish suggests eating a lot of little meals because this diet makes you feel hungry more often. You will feel full faster, and you'll eat more food without increasing the number of calories.

Ornish's regimen is more than mere diet, he claims. He is a stickler about incorporating at least 30 minutes of moderate exercise a day, or an hour three times a week, and using some kind of stress-management technique, which might include meditation, massage, psychotherapy, or yoga.

How It Works

Ornish suggests that our metabolism was set back in Fred Flintstone's era, when we didn't know where our next meal was coming from and there were times when little food was available. The body naturally wanted to hang onto all the energy it could and would try to store any extra energy as fat. Nowadays, most of us have almost continuous access to food, but our bodies haven't adapted to this new way of living.

Because the rate at which you are burning calories can decrease when you consume fewer calories, you may hit a plateau soon after you began a new, lower-calorie diet. For most of us, the pounds seem to melt away for a delightful week or two, but then that scale doesn't budge. Our weight stays the same, sometimes for a week, sometimes much longer.

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