Nutrition Know-How
First for Women
By: Ann Louise Gittleman
April 4th, 2006

Can parasites make you fat?

I recently ran into a friend I hadn’t seen in a while. We’ve always

Yes. Believe it or not, parasites are a major hidden source of weight gain. Fish or meat that’s raw, rare or cooked in the microwave isn’t exposed to the high heat needed to kill parasites like protozoa and worms. Once in the gut, these organisms absorb the nutrients needed to keep blood sugar balanced and energy high. And this often results in sugar cravings and chronic fatigue. Plus, they send biochemical signals to the digestive tract that the body registers as hunger, causing overeating.

To get rid of parasites, try an annual cleanse with parasite-killing herbs like black walnut and garlic. Two liquid extracts with the proven herbs: Uni Key Verma Plus (a worm remover) and Uni Key Para Plus (a protozoa eliminator), each $31 for a two-week supply. (Call 800-888-4353 to order and mention First to save 10 percent.)

Bye-bye, hibernation pounds After seven long months of low-fat dieting, I’ve managed to drop 25 pounds, but I’m still toting a truck-size spare tire around my middle. It’s really humiliating—I’ve been wanting to buy a pair of those low-rise jeans, but every time I try them on, my belly pours out over the waistband! How can I get my body into proportion?

Actually, the key to getting rid of abdominal fat is eating more fat - specifically, monounsaturated fatty acids (MUFAs), which fuel brainpower and prevent the body from becoming physiologically stressed. Without enough MUFAs, levels of the stress hormone cortisol spike, and new research has linked excess cortisol with fat accumulation in the abdomen. MUFAs are found in avocados, olives, fish and peanuts, as well as vegetable oils (canola, sesame and sunflower oils), so try to work at least two servings of these foods into your daily diet. Another important fat, conjugated linoleic acid (found in grass-fed beef and low-fat or full-fat dairy products), has also been shown to provide slimming benefits.

The raw deal on cooked vegetables

Good question! Heat does make some nutrients, like the lycopene in tomatoes and the beta-carotene in corn and carrots, more bioavailable. But heat reduces the bacteria-fighting nutrient allicin in garlic and onions, so eat those raw or add them as late as possible to the dish you’re cooking. A general rule of thumb for veggies: Steam rather than boil them since too much water draws out up to 50 percent of water-soluble nutrients like vitamins B and C. The optimal ratio: 1⁄2 cup of water to 2 cups of vegetables. And when possible, cut vegetables into large chunks since nutrients leach out faster from small pieces due to increased surface area.