Its Diet, It Must Be Good For Me

         In the last thirty five years the levels of obesity in the United States have risen from thirty percent to seventy percent. The causes of this inclination are yet to be determined although race, sex, environment and activity level are directly correlated to weight management. In the past thirty five years the increase of sweeteners in our foods and drinks to reduce caloric intake has increased immensely. The idea behind sweeteners is to reduce our caloric intake by replacing high calorie sugars with low or no calorie sweeteners to help a person lose weight. Studies have shown that often sweeteners do not give the satisfaction of satiety. Often times the person using artificial sweetener for dietary reasons does not gain adequate satisfaction from the artificial sweetener and therefor ingests calories from natural high calorie sugars to gain this sensation.  Furthermore, studies have also been done to prove that drinking water is better for weight loss than low or no calorie drinks (such as diet sodas or diet iced teas). A study done by the American Journal of Obesity was based on the difference of women who were drinking water and women who were drinking artificially sweetened drinks with the addition of exercise. Over the course of the year the women drinking water were associated with decreases in body weight, waist circumference and percent body fat. Water drinking suggests that it may help promote healthy weight loss in women by helping to alter metabolism. So next time you reach for the low to no calorie item think about if it is going to truly satisfy you, or if there is a more healthy and natural alternative.

                Below is a framework for factors that affect weight and eating habits.



Stookey, Jodi D. “Drinking Water Is Associated With Weight Loss in Overweight Dieting Women Independent of Diet and Activity” The Journal of Obesity. September 2008.

Anderson, G Harvey. “The Use of Low-Calorie Sweeteners by Adults: Impact on Weight Management.” The Journal of Nutrition.  (2012) 1163-1169.

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