The body mass index (BMI) is a statistical measure which compares a person's weight and height. Though it does not actually measure the percentage of body fat, it is used to estimate a healthy body weight based on a person's height. Due to its ease of measurement and calculation, it is the most widely used diagnostic tool to identify weight problems within a population, usually whether individuals are underweight, overweight or obese.

Body mass index is defined as the individual's body weight divided by the square of his or her height.



BMI Categories:

• Underweight = <18.5
• Normal weight = 18.5-24.9
• Overweight = 25-29.9
• Obesity = BMI of 30 or greater

BMI provided a simple numeric measure of a person's "fatness" or "thinness", allowing health professionals to discuss over- and under-weight problems more objectively with their patients.

Dieting and Supplementation

Dieting is the practice of ingesting food in a regulated fashion to achieve or maintain a controlled weight. In most cases dieting is used in combination with physical exercise to lose weight in those who are overweight or obese. Some athletes however aspire to gain weight (usually in the form of muscle). Diets can also be used to maintain a stable body weight.

Types of diets

Low-fat diets

Low-fat diets involve the reduction of the percentage of fat in one's diet. Calorie consumption is reduced but not purposely so.

Low-carbohydrate diets

Low carbohydrate diets are relatively high in fat and protein. Low carbohydrate diets do not support exercise very well, due to the fact that carbohydrates are the main source of energy during anaerobic exercise, such as sprinting or resistance training, and supply 30% or more during aerobic exercise.

Low-calorie diets

Low-calorie diets usually produce an energy deficit of 500–1,000 calories per day, which can result in a 0.5 kilogram weight loss per week.

Very low-calorie diets

Very low calorie diets provide 200–800 kcal/day, maintaining protein intake but limiting calories from both fat and carbohydrates. They subject the body to starvation and produce an average weekly weight loss of 1.5–2.5 kilograms. These diets are not recommended for general use as they are associated with adverse side effects such as loss of lean muscle mass, increased risks of gout, and electrolyte imbalances. People attempting these diets must be monitored closely by a physician to prevent complications.

Side effects

Dieting, especially extreme food-intake reduction and rapid weight loss can have the following side effects and consequences:
• Prolonged hunger
• Depression
• Reduced sex drive
• Fatigue
• Irritability
• Fainting
• Rashes
• Gallbladder disease
• Seizures
• Malnutrition, possibly leading to death
• Dehydration, due to lack of fluid-intake
• Risk of developing Eating Disorders, especially Anorexia Nervosa or Bulimia Nervosa, even if initial intentions of dieting were health-wise
• Subsequent weight re-gain

Supplementation

A dietary supplement, also known as food supplement or nutritional supplement, is a preparation intended to provide nutrients, such as vitamins, minerals, fiber, fatty acids or amino acids that are missing or are not consumed in sufficient quantity in a person's diet. Some countries define dietary supplements as foods, while in others they are defined as drugs.

Why Supplement?

1. With average fat intake falling to 32% of Calories (compared to 48% in 1900), it becomes more difficult to get the essential fatty acids (EFA’s) from our diet. EFA’s are responsible for encouraging fat metabolism and the creation of some “super hormones” that lead to the production of anti-inflammatory hormones. Processed food tends to alter or eliminate the EFA’s.
2. Wide use of antibiotics has lead to the destruction of “friendly bacteria” in the intestine. Friendly bacteria, like acidophilus and bifidus play a big role in digestion and in maintaining the health of the colon.
3. A low Calorie intake is associated with a reduced fiber intake. The American Cancer Society recommends a daily fiber intake of 30 grams but average North American eats only 12 – 15 grams per day. Such a low intake increases the risk of colon cancer and other toxic side effects.
4. Most people do not consume enough complete, high quality protein, particularly at breakfast and lunch. (There is a tendency to eat more protein than can be absorbed during the evening meal). Thus the need of Soy Protein Isolate supplementation at breakfast, lunch, during snacks and just before exercise. A modern solution to a modern problem.
5. Risk of “free radical” damage is much higher today as the industrial world contaminates our food, water and air. We also produce free radicals during physical and psychological stress. Free radicals are biochemical units that, in excess, will destroy healthy cells unless we protect ourselves with adequate nutrition.

What to use:

1. Herbal Supplements - which are really nature’s medicine, designed to prevent and/or solve certain health problems. Few are designed for long term consumption.
2. Fiber Supplements – fiber is indigestible but necessary for detoxification and regularity. It is not really a nutrient.
3. Protein Supplements
4. Friendly Bacteria – some now refer to these tiny organisms as “pro-biotics”.

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