The diet:
Dieting is the practice of consuming food in
a controlled manner to reduce, maintain or increase body weight or prevent and
treat diseases such as diabetes and obesity. Because weight loss depends on
calorie intake, there are different types of calorie-restricted diets. Diets,
such as those that emphasize certain macronutrients, have been shown to be no
more effective than others. However, the result of a diet can vary greatly from
person to person.
People who have to lose weight:
Some guidelines recommend a diet for weight
loss to people with health problems, but not to healthy people. A survey found
that nearly half of all American adults are trying to lose weight through diet,
including 66.7% of obese adults and 26.5% of normal weight or underweight adults.
Dieters who are overweight, normal weight, or underweight may have a higher
mortality rate from dieting. One of the
primary dieticians became the English medical doctor George Cheyne. He himself was very overweight and
constantly ate large amounts of rich food and drink.
Spread of nutrition
He started a meat-free diet, consuming only
milk and vegetables, and soon recovered. He began publicly recommending his
diet to all overweight people. In 1724 he wrote an Essay on Health and Long
Life, advising exercise and fresh air and avoiding luxury foods. Scottish
military surgeon John Rollo published Diabetic Case Notes in 1797. He described
the benefits of a meat diet for people with diabetes, basing this
recommendation on Matthew Dobson's discovery of glycosuria in diabetes mellitus. Using the Dobson test procedure, Rollo developed a diet
that was successful in what is now called type 2 diabetes.
The first diet that was followed:
The first popular diet was
"Banting", named after English undertaker William Banting. In 1863 he
wrote a pamphlet aimed at the public entitled Letter on Corpulence, which
contained the specific plan for the diet he had successfully followed. His own
diet consisted of four meals a day consisting of meat, vegetables, fruit and
dry wine. The emphasis was on avoiding sugar. Desserts, starch, beer, milk and butter.
The Banting brochure has been popular for years and has been used as a model for
modern diets. Such became the pamphlet's recognition that the question "Bant du?" He cited his method and in the end to weight loss program in general. The brochure has been in print since
2007.
The first weight loss book to promote calorie
counting, and the first weight loss book to become a bestseller, was Diet and
Health: With Key to the Calories in 1918, written by physician and American Columnist
Lulu Hunt Peters.
that since 2014 more than 1000 diets have
been developed to lose weight.
Low-fat diet:
Diets of this type include steps I and II of the NCEP. A meta-analysis of 16 studies ranging in duration from 2 to 12 months found that a low-fat diet resulted in average weight loss over the usual diet.
Low calorie:
High calorie diets typically create an energy
deficit of 500 to 1,000 calories per day, which can result in weight loss per
week.
The National Institutes of Health reviewed 34 randomized managed trials to decide the effectiveness of low calorie diets. They found that these diets reduced overall body mass by 8% in the short term, between 3 and 12 months. to starve and produces an average loss of per week. "2-4-6-8", a famous eating regimen of this type, follows a four-day cycle wherein most effective 2 hundred energy are burned on the primary day, four hundred on the second one day, six hundred on the second day, 600 on the third day, 800 on the fourth day, and then a total fast of, after which the cycle repeats.
There is evidence that these diets lead to significant weight loss. Crash diets can be very dangerous as they can cause various kinds of problems for the human body. Calorie restriction and possible imbalance in diet composition can lead to adverse effects including sudden death.
Fasting:
Fasting is the act of intentionally maintaining a long interval between meals. Prolonged fasting can be dangerous due to the risk of malnutrition. During prolonged fasts or very low-calorie diets, the reduction in blood sugar, the brain's preferred source of energy, causes the body to deplete its glycogen stores. Intermittent fasting usually takes the form of intermittent fasting, every other day fasting, timed eating, and/or religious fasting. Studies have shown that for people in the ICU, an intermittent fasting program "could deliver energy to vital organs and tissues...It potently activates cellular repair and protection pathways, including autophagy, mitochondrial biogenesis and antioxidant defenses, which may also sell resilience to cell stress."
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