• Jeannie Jelly BlueBerry
  • Jeannie Jelly WhteGrape
  • Jeannie Jelly Orange
  • Jeannie Jelly Apple
  • Jeannie Jelly Strawberry
  • Jeannie Jelly Peach

Best Fast Weight Loss Diet


Do you need a proven and fast diet for weight loss that which will give you your dream body quickly and for long? Ok, you just need several minutes to read this article to see what program is best.

You might have tried several different diets that didn't give the results you wanted or maybe they scared you with crazy dieting method. It is due to the fact that most diet plans are based off of certain fad dieting rules (low calorie, low carbohydrates, low fat) saying you what to eat and what not to eat.

The best program we highly advise is the one based on the strategies that will help to naturally boost the metabolic process to the top with the help of some proven and effective and what is more important simple food.

You should know that when you first of all naturally stimulate and enhance the metabolic process, and as the second step will do this by the help of proper and correct nutrition, this can speed fat loss due to the fact that fast metabolism can and will burn fat automatically and also very fast. Getting the proper nutrition will surely keep the metabolism run very fast burning stored fats thus removing them from the body. In such a way you will be in a good shape in some time. Besides, the general state of health will also enhance greatly because of the correct metabolism.

People who came across some diet program based on the technique described above assure that the results increased significantly. What's more important is that the fat you lose and that also means all excessive weight you lose following this type of dieting will stay off for good. So, extra kilograms will go without any chance to come back.

If you are looking for the best and most effective diet for fast weight loss, do not fall prey to some crazy fad diet plans and start following a program which is based on proper foods that stimulate and accelerate the metabolic process.


By Nina Nik





Use Seaweed in Hospital

Blumenthal Helps with New Hospital Food Research - Using Seaweed


Heston Blumenthal has tempted the nation’s palate with bacon-and-egg ice cream and snail porridge. Now the Michelin-starred chef is hoping to excite the appetites of older people in hospital by feeding them food flavoured with seaweed.


Blumenthal has allowed researchers from the University of Reading into the laboratory kitchen of his Fat Duck restaurant to show them the use of Japanese kombu seaweed to add flavour to stocks, sauces and meat dishes.

He accepts that it may be an uphill struggle to make seaweed popular but he told The Times: “It really works. Seaweed flavour makes a meat pie really meaty. It brings out the best flavour. Seaweed has a difficult image with the public but it is an imaginative ingredient which gives an exciting burst of flavour. We need to enliven meal times in hospitals and for old people to get excited again about their food.”



Blumenthal, named this week as the “Chef’s Chef” in the San Pellegrino world’s best restaurant awards, uses seaweed in his dish Sound of the Sea, but thinks that it could be used in any meat casserole or to flavour a steak.


He is acting as a consultant to staff at the university’s Food Biosciences department to identify the best possible combination that can be cooked in hospital kitchens and will entice elderly patients to regain their appetites after surgery or other treatment.


Seaweed may not yet be the food of choice in the Western diet, but in Japan, China and Korea it is a staple, and many species of seaweed are grown and harvested for food. It is also a food rich in umami, the Japanese word for delicious and savoury, which enhances flavour in foods.



Dr Lisa Methven, a flavour chemist and lead researcher on the project, has therefore decided to find out whether seaweed or other umami foods such as tomato, soya sauce and shiitake mushrooms can pep up a typical meal prepared in hospital kitchens. Her work is being funded with £140,000 from Age UK. The aim is to prevent and treat malnutrition in elderly people in care.


Many have poor diets because they are turned off food. But this often delays recovery from surgery or infection and prolongs hospital stays.

She dabbled first with seaweed as stock for minced beef, a staple in dishes such as shepherd’s pie, spaghetti bolognese and lasagne.


“As people get older their taste buds fade. This can be down to old age, illness, medication or a lack of zinc in the diet,” she said. “Sense of smell is also depleted. Flavour can be enhanced by use of monosodium glutamate, but our approach is to find a natural source for improved flavour.”

The combinations were tested in clinical “blind” tastings by a panel of “super tasters”. These are people, such as Tracy Brooks, with acute senses of taste and smell. She was chef to the late Queen Elizabeth the Mother and is used to cooking for older people. “The Queen Mother really enjoyed well-cooked strongly flavoured foods such as kedgeree and lasagne,” Ms Brooks said. “In my view the seaweedflavoured mince was definitely the tastiest. I would use it in a stock.


Local pensioners who tried the mince were not satisfied, however, and found it “bland”. Researchers are now experimenting with combinations of different seaweed extracts. The seaweed used is commonly found around the British and Irish coast and includes kombu, or kelp (Laminaria), nori (Porphyra), wakame (Undaria pinnatifida) and dulse (Palmaria palmata).

Seaweed is already known to help to lower cholesterol, reduce blood pressure and promote healthy digestions.


Sarah Hotchkiss, a scientist at CyberColloids, an Irish company, who is supplying the seaweed extract for the research, isconvinced that it can add flavour to meals. “The main problem is that people conceptualise seaweed as a rotting, slimy, stinking mess on the beach and it is difficult to get people to accept it,” she said. “I am looking at lots of ways seaweed can be used to promote health and wellbeing.”


It will be another year before the Reading team is ready to test new seaweed-flavoured dishes on patients at the Royal Berkshire NHS Foundation Trust. It is possible the seaweed formula could eventually be used in a new range of healthy ready-meals.

'I'd love it if I could get my appetite back'



Case study


Michael Corcoran, 85, a former builder from Newbury, has been in and out of hospital this year suffering from leg ulcers and swollen knees and has had to use a walking frame (Valerie Elliott writes).



He grew up on a farm in Co. Mayo and has always had a hearty appetite, but three weeks ago lost his taste for food: “I just don’t feel like much at all,” he said. “I had steak and kidney pudding at lunch but left quite a bit today. They are trying to get me fit and so I have to eat and then maybe I will be out within a week,” he said.



His bed is in a pleasant corner of an elderly care ward at the Royal Berkshire Hospital in Reading. Meal times here are sacrosanct and medical rounds are not allowed. The idea is to create an ambience that encourages patients to eat and drink on their own. The ward has adjustable, mechanised, beds to put patients in the best position for eating and small plates are used to tempt them to eat. Mr Corcoran said that at best these days he could only manage a boiled egg with some bread or leek and potato soup, jelly, yoghurt or some Angel Delight.


Mr Corcoran said: “If they are going to do something to help us eat more that is wonderful. It would also stop the waste.



“I would really love it if I could get my appetite back because I love bacon, I love steak and chips and fish and chips.



“I also used to like a whisky but I take a lot of tablets and am not allowed to drink it now. But I do like my tea and best of all is cold water.”


By Valerie Elliott, Consumer Editor


Nutrition : Let’s Eat Seaweed

It’s good for the thyroid, nutrient-rich and can even help to fight fat.


It is green, slimy, and currently the food favoured by those on a mission to be slender. With Victoria Beckham reportedly encouraging her fellow Spice Girls to knock back a seaweed-based shake each morning, to help them get into shape for their forthcoming tour, and with “macrobiotic” dieters such as Madonna and Cindy Crawford consuming it by the bucketful, the sea vegetable has become inextricably linked with svelteness in celebrity circles. But even scientists agree that it could be more than the latest fad.


Japanese researchers recently identified seaweed as an unlikely weapon in the war against obesity. They found that rats given fucoxanthin – a pigment in brown kelp – lost up to 10% of their body weight, mainly from around their midriffs. This led researchers to believe that the pigment could be developed into a slimming pill.


Although brown kelp is a key ingredient of Japanese miso soup, the researchers at Hokkaido University say that drinking large quantities in an effort to shed pounds won’t work, as the active ingredient is not easily absorbed in its natural form. However, they reckon a seaweed slimming supplement should be available within three years.


Others are convinced that kelp can keep fat cells at bay, and not just because it contains almost no fat and is low in calories – a sheet of nori seaweed, the type used in sushi, contains just 12.5. Jeff Pearson, a professor of molecular physiology at the University of Newcastle, says that a seaweed extract called alginate could help people with weight problems. “Some of the existing obesity pills work by inhibiting the enzyme lipase, which digests fat; but the fat is diverted into the colon, where it is digested by bacteria, causing bloating,” he says. “Alginates from seaweed also inhibit this enzyme, but they don’t produce the same adverse side effects.”


While seaweed diet pills are on the horizon, Yvonne Bishop-Weston, principal nutritionist at the Foods for Life clinic, on Harley Street, says she recommends that her clients drink seaweed shakes. Seaweed is a rich source not only of antioxidants, vitamins B1 (important for maintaining nerve function and keeping muscle tissue healthy), B2 (which helps the body to absorb iron) and B12, but of iodine. “Iodine is needed for the thyroid gland to function properly,” she says. “Since the thyroid gland controls the metabolic rate of every cell in the body, too little iodine in the diet can mean your body struggles to burn calories efficiently.”


For those not prepared to fork out upwards of £50 a month for a commercial seaweed product, there are other ways to boost your algae quota. Martha Roberts, a nutritional therapist based in London, recommends laver bread, the traditional Welsh dish made from laver, a purple seaweed found around the rocky shores west of Swansea. It is prepared by washing and boiling the seaweed until it becomes a jelly, which is then mixed with oatmeal, shaped into patties and cooked. If you want to collect your own, autumn is the best time to harvest it – wash it well and simmer in a tiny amount of water for about 10 hours.


“You can now buy pies containing lentils and seaweed as an alternative to meat pies,” Roberts says. “Or you could just visit Yo! Sushi more often.”




How Fast Can You Lose Weight?

Secrets of Weight Loss Experts Revealed …


It’s the question everyone wants to know, “How fast can I lose weight?” It’s easy to see why people want to know. An event comes up, a school reunion, a wedding, a job interview, or a party. But before I explain how fast you can lose weight, let me give you brief understanding of the following facts.


When you lose weight, you don’t just shed the fat. You also lose a combination of body fat and muscle tissue. There are studies that clearly show that when we diet, the weight we shed consists usually of about 75% fat and the remaining 25% is muscle. On top of that, a lot of weight loss will end up being water loss. This is important to realise because about 70% of your total body weight is water. Now that you realise, the next thing to understand is that there are factors that affect how fast you lose weight.


You see the human body doesn’t lose weight at a typical rate or speed. In other words, there’s no set speed and different people lose weight at varying speeds. The reason why is because weight loss depends on the amount you weigh, your diet, your lifestyle, your level of physical activity, your current state of heath, your metabolic rate, and the level of stress you’re under. Obviously that is a lot of factors to consider when you wonder, “How fast can I lose weight?” Sure, it would be great if you knew unequivocally the rate of fat loss you can expect, but it’s not possible, but now you understand why.


No doubt you’ve seen weight loss claims of losing up to 20 pounds per week. What you’ve got to realise when that happens is that most of that is water weight. There are a couple of problems with this. First, losing that much weight in one week, especially considering it’s mostly water is not healthy. Second, since it’s mostly water weight, the results will be temporary. So what is the ideal amount of weight to lose per week?


Most experts would consider about 3 to 4 pounds per week to be reasonable. However, the catch is, its usually very overweight people who’ll see this much weight lost on average per week. On the other hand, if you have a woman who weighs about one-hundred and forty pounds, you can expect about a 1 to 1.5 pound weight loss per week. This is not really fast weight loss. It’s not what you want to hear, but the fact is, the human body is not really designed to quickly shed weight.


Your body is designed to survive famine – it’s hard-wired into your system and that means retaining fat. So when you go into an aggressive weight loss program, your brain shifts into gear to slow your metabolism so you hold onto stored calories in your tissues. This is why so many people hit weight loss plateaus. Another problem with losing weight too fast is that you can experience unpleasant side effects such as loose skin, and gallstones. Another problem with trying to lose weight too fast is that you’re not training your body to speed up its metabolism and you’re not developing positive new habits that’ll give you a thinner figure. The truth of the matter is, slow and steady wins the race.


By Linda Moore