WASN'T IT ABOUT TIME.
We don't know where 3 square meals a day came from but today, I do believe that this is one of the main reasons most people end up storing fat. We basically end out starving ourselves all day when our bodies desperately need nutrients. The key to true fat loss is to constantly feed your body throughout the day. Not 3, or even four meals a day. No you will need to spread your calories out over 6 balanced meals if you truly want a spectacular looking body. Alot of people are eating only 5 meals a day, but getting that 6TH meal, iT is even BETTER.
There are few reason for this:
1. Our bodies temperature rises every time that we are eating and this in response to the digestion of food. When our temperature rises we end out burning more calories and at a higher rate. The term for this is call thermogenesis. Think seriously how this is IMPORTANT, every time you eat, your temperature rises.
2. Larger meals are more likely to be stored as fat. Your body is having a hard time dealing with 3 meals, If you eat 5 to 6 meals your body will use the food as energy instead of storing what is left over as fat.
3. Diabetic research are prooving that ingesting more balances meals as opposed to stuffing more into each meal, will lead anybody to have a more stable blood-sugar level, an optimal absorption of food, and an increased of their metabolic rate. Isn't it more easy when we do really know the WHY, WHAT AND THE WHEN.
THE BFL RULES AND GUIDELINE
Each of your 6 meals must contain a serving source of lean protein and a source of unprocessed carbohydrate.
At least 2 of our meals must also contain a source of non-starchy vegetable
Authorized Protein List from Bill Phillip's Body-for-Life.
Chicken Breast
Lean Ground
Swordfish
Haddock
Salmon
Tuna
Crab
Lobster
Shrimp
Top Round Steak
Top Serlion Steak
Lean Ground Beef
Lean Ham
Eggs Whites
Low-fat Cotage Cheese
Authorized Carbohydrates List from Bill Phillip's Body-for-Life.
Baked Potato
Swee Potato
Yam
Squash
Pumpkin
Steamed Brown Rice
Steamed Wild Rice
Pasta
Oatmeal
Barley
Beans
Corn
Strawberries
Melon
Apple
Orange
Fat-Free Yogurt
Whole-Wheat Bread
Asparagus
Lettuce
Carrots
Cauliflower
Green Beans
Mushrooms
Spinach
Tomato
Peas
Brussel Sprouts
Atichoke
Cabbage
Celery
Zucchini
Cucumber
Onion
A "Handy" Way to Estimate Serving and Portion Size
When using with Canada's Food Guide and The US Exchange System, it is easy to underestimate the amount of food with which you are actually working. The servings of the Food Guide and the portions of the Exchange Lists are often smaller than those used by people. A large apple might be thought to be one serving whereas it is really 2 servings of fruit. At the table or in the market you won't have a set of scales to weigh things. A means of readily estimating food amount by visualizing servings and portions related to your hand has been suggested by Dr. Barrocas of the National Institute of Nutrition and Jane Kirby, R. D. of Glamour Magazine.
Your fist, palm of your hand, thumb, and thumb-tip volume, and finger length act as "handy" references. A portion (Meat lists) or half serving (Milk Products group) of cheese is about the size of your thumb. Your fist, about one cup is 2 servings or portions of cooked vegetables and 2 servings/portions of cooked pasta or many cold cereals. The fist is one serving of raw vegetables. A serving/portion of peanut butter is 2 tbs or your thumb volume. A serving or portion of fresh fruit can be held in your hand, like a tennis ball, with a diameter about the length of your index finger. A hamburger patty, or other meats, fish or poultry pieces that fit in the palm of your hand are 100 g, 1 serving (top of range, active adults) in the Meat & Alternatives group or 3 Meat and Meat Substitutes list exchanges (3 oz). Half that size is the bottom of the Food Guide range, 1 serving for children (about 2 oz). Cover your palm with nuts or potato chips to estimate 1 portion from the Fat and Other-CHO lists, respectively.
Of course these are just some of the examples of how your hand can be used. It is a convenient way to "see" 1 cup, 2 tbs, and typical oz/ gram measures. Fractions of these units, including tsp, occur in many of both the Food Guide groups and Exchange lists. A little imagination will assist you greatly in diet analysis and planning.
bravenet.com