Counseling Sheet

Rationale for the Diet Used in Reducing

Agatha M. Thrash, M.D.
Preventive Medicine

The most important dietary measure that can be taken in reducing is that of eliminating fats. Fats are used for the purpose of increasing palatability of foods. Since overweight individuals already enjoy their foods far too much, it is irrational to increase the palatability of their foods by introducing fats, sugar, salt, enriching agents, and other additives. All foods should be taken quite plain. Certain physicians believe that it is impossible for a person to become fat, or to remain fat, if all food taken is either fruit or vegetables, both taken raw. Since some foods require cooking to make all their nutrients available, a raw food diet should not be maintained for long periods of time. We do not recommend longer than one year of a totally raw food diet, and then only in very selected cases.

Dr. Fletcher of fame in the last century said that it was impossible for one to be fat, if one chewed one's food thoroughly. We recommend that persons who are overweight practice, until they have perfected the art of eating slowly. This is no small task. Most individuals utterly fail at this simple matter. If small bites of food are introduced into the mouth and the food is chewed, until there is no particle that can be made smaller, a great deal of satisfaction with that bite can be obtained in the mouth. There is no satisfaction from food in the stomach; therefore the rational thing is to keep a small bite in the mouth, as long as it is possible to do so.

Elimination of the evening meal is especially beneficial for weight control. Food is not needed during inactive periods in the evening and puts a tax on the body at bedtime. During periods of inactivity, much less food is required for energy, and it goes into the production of fat, cholesterol, and waste products.

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Uchee Pines Lifestyle Center
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Seale, Alabama 36875