A great many weight-loss strategies are based on simply eating
smaller or calorie-reduced versions of a conventional Western diet. This
typically leads to a metabolism-killing yo-yo effect: Our weight
initially drops, but then rises again, often higher than it was before.
This dynamic increases our risk of heart attack, stroke, type 2 diabetes,
high blood pressure, cancer, immune-system failure, eating disorders,
impaired cognitive function, chronic fatigue, and depression.
Worse, the more often we allow our weight to yo-yo, the more susceptible we become to future weight gain.
“It is only the rate of weight regain, not the fact of weight regain, that appears open to debate,” says David Garner, PhD, founder of the River Centre Clinic in Ohio.
In a 1986 University of Pennsylvania study, rats were put on repeated
rounds of yo-yo diets. The second time the rats lost weight by eating
less, they lost weight 100 percent slower and regained the weight 300
percent faster than the first time they ate less. The study also found
that during their second round of yo-yo dieting, rats stored body fat
more efficiently than rats who constantly ate a fattening diet.
The conclusion? Trying to lose weight by reducing food quantity is
not a winning strategy. Improving your food quality is a much better way
to go.
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