Nutrition Frenzy

Scientists hope findings lead to pill that helps shed pounds, control diabetes

Fight fat with fat? The newest obesity theory suggests we may one day be able to do just that.

Just like good and bad cholesterol, there apparently are good and bad types of body fat. Scientists until recently believed this good fat, which spurs the body to burn calories to generate body heat, played an important role in keeping infants warm but by adulthood was mostly gone or inactive.

Now three studies — from researchers in Boston, Finland and the Netherlands — show that some good fat remains in adults, affecting metabolism and potentially offering a target to help people shed pounds.

Brown is good

The good fat is actually brownish, while the more predominant bad fat is white or yellow. Brown fat is stored mostly around the neck and under the collarbone. White fat tends to concentrate around the waistline, where it stores excess energy and releases chemicals that control metabolism and the use of insulin.

All three research groups documented the presence and activity of the brown fat by examining tissue samples from some patients and using high-tech imaging that indicated how much sugar, and therefore calories, the fat burned.

One group from Joslin Diabetes Center, Harvard Medical School and three hospitals in Boston looked at scans done on nearly 2,000 patients to diagnose various health problems. The other two groups scanned small numbers of patients, first at room temperature and then after a couple hours in mild cold, about 60 degrees.

Here’s what the scientists learned about brown fat:

Lean people had far more than overweight and obese people, especially among older folks.
It burns far more calories and generates more body heat when people are in a cooler environment.
Women were more likely to have it than men, and their deposits were larger and more active.

From Webmd health blog:You’ll probably lose more money than weight…

Acai berries…perhaps you’ve heard of them? Remember the hype from pomegranates a couple of years ago? Well, the torch appears to have been passed to the Brazilian berry and the hype has been cranked up a few notches. The Center For Science in the Public Interest (CSPI) blew the whistle last week on web-based acai scams, which they say are fooling consumers with fake blogs, fake endorsements, and fishy science.

According to CSPI there is no evidence whatsoever to suggest that acai pills will help shed pounds, flatten tummies, cleanse colons, enhance sexual desire, etc. People appear to be getting scammed here two ways. There’s the lack of science behind these Internet health claims and then there’s the credit card scam-many consumers have had trouble stopping recurrent charges on their credit cards when they cancel their “free” trials. CSPI is reporting that even web sites purporting to warn people about acai-related scams are themselves perpetrating scams, some of which appear to be linked to overseas banks. So be careful out there people, you are probably more likely to lose your money rather than your extra weight.

Let’s get back to the berry: What do we really know about it nutritionally?

Acai juice does contribute antioxidants but less so than Concord grape juice, blueberry juice and black cherry juice, according to a recent analysis* that used 4 different antioxidant potency tests. It contains more antioxidants, however, than cranberry, orange and apple juices.

Beyond that, we don’t really know much more than this. I was trying to find an impartial source for the information on its nutrition content. My computer software program didn’t have anything on it and the USDA database only had some information on the V8 Fusion blend that contains acai berry.

Until more is known and the hype (and price) go down on acai berry juices and food products, you can always pick up a bottle of 100% concord grape juice for a couple of bucks (just saying)… Each 8 ounce serving contains 170 calories, 42 grams carbohydrate, 250 mg potassium, 20% daily value for vitamin C and copious antioxidant-acting polypenols that have been linked to all sorts of good things for your body.

Study shows protective effect against bacteria linked to gastric problems

Eating two and a half ounces of baby broccoli daily for two months may protect against a common stomach bug that is linked to gastritis, ulcers and even stomach cancer, a study in Japan has found.

Fresh broccoli sprouts contain plenty of sulforaphane, a natural biochemical that appears to trigger the production of enzymes in the gut that protect against oxygen radicals, DNA-damaging chemicals, and inflammation.

In an article published in the journal Cancer Prevention Research, scientists found that eating two and a half ounces of baby broccoli daily may help stave off some serious health problems.

“We identified a food that, if eaten regularly, might potentially have an effect on the cause of a lot of gastric problems and perhaps even ultimately help prevent stomach cancer,” wrote Jed Fahey, nutritional biochemist in the Lewis B. and Dorothy Cullman Cancer Chemoprotection Center at the Johns Hopkins University School of Medicine.

It has long been known that sulforaphane is a potent antibiotic against Helicobacter pylori, a bacterium that causes gastritis, ulcers and stomach cancer. But this is the first trial showing the effects of the compound on people.

“Broccoli sprouts have a much higher concentration of sulforaphane than mature heads (broccoli),” Fahey explained.

In their study, the researchers gave 25 people in Japan who were infected with Helicobacter pylori 70 grams per day of broccoli sprouts for two months.

Another 25 infected people consumed an equivalent amount of alfalfa sprouts which don’t contain sulforaphane.

“We know that a dose of a couple ounces a day of broccoli sprouts is enough to elevate the body’s protective enzymes,” Fahey said. “That is the mechanism by which we think a lot of the chemoprotective effects are occurring.”

A good way to avoid weight gain as you age? Eat.

Research shows that people who eat meals regularly throughout the day tend to have smaller waists than people who sometimes skip breakfast, lunch, or dinner.

Get Regular
Regular eaters not only weigh less and have smaller waists but also are less likely to develop metabolic syndrome or experience insulin resistance — conditions that can pave the way for heart disease and diabetes.

Plan for More
An even better plan? Eat many small meals throughout the day instead of three large ones. This helps keep your appetite from getting out of control, so you eat less overall throughout the day.

Anti-Meal-Skipper Recipe
Are you typically too time-pressed to eat breakfast? Make these simple, scrumptious muffins this weekend so you’ll have an easy grab-and-go option during the week:

Apricot-Wheat Germ MuffinsNutty toasted wheat germ and tangy dried apricots give these muffins a homey, satisfying flavor. Plumping dried fruit before adding it to the batter keeps the muffins moist.

Ingredients
3/4 cup dried apricots, chopped
1/2 cup orange juice, divided
1 cup whole-wheat flour
3/4 cup all-purpose flour
3/4 cup plus 1 tablespoon toasted wheat germ, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup packed light brown sugar
1 cup buttermilk, (see Tip)
1/4 cup canola oil
2 tablespoons freshly grated orange zest
1 teaspoon vanilla extract

Directions
1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. Combine apricots and 1/4 cup orange juice in a small bowl. Cover with vented plastic wrap and microwave on high for 1 minute. (Alternatively, bring to a simmer in a small saucepan. Remove from the heat.) Set aside to plump.
3. Whisk whole-wheat flour, all-purpose flour, 3/4 cup wheat germ, baking powder, baking soda and salt in a large bowl.
4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in buttermilk, oil, orange zest, vanilla and remaining 1/4 cup orange juice. Add to the dry ingredients and mix with a rubber spatula just until moistened. Add apricots and mix just until blended. Scoop the batter into the prepared pan. Sprinkle with remaining 1 tablespoon wheat germ.
5. Bake the muffins until lightly browned and the tops spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn muffins out onto a wire rack to cool slightly.

Nutrition Information
Per muffin
Calories: 242
Carbohydrates: 38g
Fat: 7g
Saturated Fat: 1g
Monounsaturated Fat: 3g
Protein: 7g
Cholesterol: 36mg
Dietary Fiber: 4g
Potassium: 138mg
Sodium: 184mg

The Institute for Agriculture and Trade Policy found that over a 15-year period the cost of fresh fruits and vegetables rose 40 percent, while prices on sweets and soda dropped. Adam Drewnowski, PhD, director of the University of Washington Center for Obesity Research, found that a dollar buys 1,200 calories worth of potato chips and cookies but just 250 carrot calories.

Buy direct
Jake Brown, a communications director in Montpelier, Vermont, bypasses the supermarket whenever possible. Each fall, he buys a lamb from the farmer down the road, paying $70 for 50 pounds of meat that comes butchered and wrapped in meal-size portions. Another local farmer sells him a box of freshly harvested fruits and vegetables each week at a 15 percent discount.

Make it automatic
Set up a shopping list at a site such as peapod.com or freshdirect.com in the East, or winderfarms.com in the West, and you can do a week’s shopping in minutes and have it delivered. For nonperishable items, consider amazon.com, where signing up for regular deliveries will knock 15 percent off your bill.

Don’t rule out warehouses
Bottom line: Buying in bulk can save significant money. Tropicana orange juice costs $1.31 a quart at Costco versus $2 a quart at Giant. Filippo Berio extra-virgin olive oil costs $6 a quart, versus $15.92 a quart at Giant. Got a newborn? Parents can save about 10 cents a diaper by going with the Costco brand; that adds up to nearly $200 saved a year.

the frozen-food aisle
While your instinct may be to buy fresh food, you can save time and boost the nutrition factor by heading to the freezer case.
Bottom line: You’ll cut your vegetable bill in half by going with frozen. In a survey, we found that fresh broccoli, snap peas, squash, and green peppers ran $3 or more a pound, while the frozen versions were $1.50 or less a pound. To maximize your savings, look for bags of frozen vegetables, which tend to cost less than the boxed variety.

Know when to go organic
When is it worth it to go out of your way and spend more on organic foods? Studies have shown benefits for milk and eggs, largely because they have more omega-3 fatty acids.

Plant a garden
The cheapest, most convenient, most carbon-footprint-friendly source for healthful food is your own backyard. Even a little container garden can produce enough lettuce, tomatoes, and herbs for a summer’s worth of salads.

Watch out for these Spring Teasers.

When the weather warms up, ice cream shops have lines out their doors. And unless you’re careful, the calories in these chilly treats add up in a hurry. So forget the toppings, candy mix-ins, and waffle cones and stick with a single scoop of your favorite ice cream.

Hot dogs, plain, with chili and cheese, or wrapped in cornbread, go hand in hand with baseball season, whether you’re at a Little League game or the big-league ballpark.

Chocolates show up around Easter, again on Mother’s Day, perhaps on Father’s Day, and in some households, every day. Dark chocolate does has some health benefits, but only if you eat a small portion — not an entire chocolate bunny.

Brunch is popular in spring, but brunch foods can wreak havoc on your diet. Typical brunches include breakfast casseroles or quiches loaded with sausages, cheese, butter and cream, all served with hot cross buns, cinnamon rolls, or pastries.

Topping, dressings and sauces on otherwise spring healthy foods can spell diet disaster. “Hollandaise sauce on asparagus, whipped cream on strawberries, or high-fat salad dressings on salads turn a perfectly healthy food into a high calorie landmine.

Seasonal beverages like ice cream drinks, iced coffee drinks, margaritas, tropical cocktails and smoothies are favorites on spring break or for sipping with friends on the deck.

Passover desserts made with nuts, chocolate, and coconut can be calorie landmines.

Salads loaded with mayo, such as chicken and potato salad, are easy to tote in picnic baskets but are also loaded with fat and calories.

Caffeine eases aftereffects of athletic exertion, new study suggests

Let’s hear it for Coffee!!! HOORAH!!!

That cup of coffee that many gym rats, bikers and runners swill before a workout does more than energize them. It kills some of the pain of athletic exertion, a new study suggests. And it works regardless of whether a person already had a coffee habit or not.

Caffeine works on a system in the brain and spinal cord (the adenosine neuromodulatory system) that is heavily involved in pain processing, says University of Illinois kinesiology and community health professor Robert Motl. And since caffeine blocks adenosine, the biochemical that plays an important role in energy transfer and thus exercise, he speculated that it could reduce pain.

So the researcher, a former competitive cyclist, divided 25 fit, college-aged males into two distinct groups: subjects whose everyday caffeine consumption was extremely low to non-existent, and those with an average caffeine intake of about 400 milligrams a day, the equivalent of three to four cups of coffee.

Unexpected results
After completing an initial exercise test in the lab on a stationary bike to determine maximal oxygen consumption or aerobic power, subjects returned for two monitored high-intensity, 30-minute exercise sessions.

An hour prior to each session, cyclists — who had been instructed not to consume caffeine during the prior 24-hour period — were given a pill. On one occasion, it contained a dose of caffeine measuring 5 milligrams per kilogram of body weight (equivalent to two to three cups of coffee); the other time, they received a placebo.

During both exercise periods, subjects’ perceptions of quadriceps muscle pain was recorded at regular intervals, along with data on oxygen consumption, heart rate and work rate.

Make vegetables more appealing:

Many vegetables taste great with a dip or dressing. Try a low-fat salad dressing with raw broccoli, red and green peppers, celery sticks or cauliflower.
Add color to salads by adding baby carrots, shredded red cabbage, or spinach leaves. Include in-season vegetables for variety through the year.
Include cooked dry beans or peas in flavorful mixed dishes, such as chili or minestrone soup.
Decorate plates or serving dishes with vegetable slices.
Keep a bowl of cut-up vegetables in a see-through container in the refrigerator. Carrot and celery sticks are traditional, but consider broccoli florettes, cucumber slices, or red or green pepper strips.
Vegetable tips for children:

Set a good example for children by eating vegetables with meals and as snacks.
Let children decide on the dinner vegetables or what goes into salads.
Depending on their age, children can help shop for, clean, peel, or cut up vegetables.
Allow children to pick a new vegetable to try while shopping.
Use cut-up vegetables as part of afternoon snacks.
Children often prefer foods served separately. So, rather than mixed vegetables try serving two vegetables separately.
Keep it safe:

Wash vegetables before preparing or eating them. Under clean, running water, rub vegetables briskly with your hands to remove dirt and surface microorganisms. Dry after washing.
Keep vegetables separate from raw meat, poultry and seafood while shopping, preparing, or storing

Nutrition facts labels prominently display information about protein. But of the three macronutrients in food – protein, fat, and carbohydrates — protein may be the one most of us know least about.

How much protein do you need to stay healthy? What’s the best source of protein?

Protein requirements are complicated because the amount we need changes with age.

Infants require about 10 grams a day.
Teenage boys need up to 52 grams a day.
Teenage girls need 46 grams a day.
Adult men need about 56 grams a day.
Adult women need about 46 grams a day.
One important exception is pregnant or lactating women, when the recommended intake rises to 71 grams of protein a day.

Another way to count protein requirements is as a percentage of calories. The USDA’s MyPyramid plan suggests that protein make up between 17% to 21% percent of total calories. The Institute of Medicine recommends we get at least 10% and no more than 35% of calories from protein.

Are You Getting Enough Protein?
Many of us might do well to add a few additional sources of protein.

A 2008 analysis of data from the National Health and Nutrition Examination Survey conducted in 2003-2004 found that 7.7% of adolescent females and about 8% of older adult women weren’t hitting the minimum recommended amount of protein.

As a proportion of total calories, the median intake of protein in children was 13.4%, below the ideal range. Men aged 51 to 70 consumed 16% of their calories in protein, also a little below the recommended amount.

The Risks of Too Little Protein
That shortfall could mean trouble. Protein is important to many physiological functions, from building muscle and bone to keeping cells in good working order.

Recent studies suggest that protein makes a meal more satiating, which in turn could help people maintain a healthy weight. Indeed, a 2005 study published in the American Journal of Clinical Nutrition found that increasing protein from 15% to 30% of total calories — and reducing fat from 35% to 20% of calories — resulted in sustained weight loss.

Study finds what people have known for years.

The largest study of its kind finds that older Americans who eat large amounts of red meat and processed meats face a greater risk of death from heart disease and cancer.

The federal study of more than half a million men and women bolsters prior evidence of the health risks of diets laden with red meat like hamburger and processed meats like hot dogs, bacon and cold cuts.

Calling the increased risk modest, lead author Rashmi Sinha of the National Cancer Institute said the findings support the advice of several health groups to limit red and processed meat intake to decrease cancer risk.

The findings appear in Monday’s Archives of Internal Medicine.

Over 10 years, eating the equivalent of a quarter-pound hamburger daily gave men in the study a 22 percent higher risk of dying of cancer and a 27 percent higher risk of dying of heart disease. That’s compared to those who ate the least red meat, just 5 ounces per week.

Women who ate large amounts of red meat had a 20 percent higher risk of dying of cancer and a 50 percent higher risk of dying of heart disease than women who ate less.

For processed meats, the increased risks for large quantities were slightly lower overall than for red meat. The researchers compared deaths in the people with the highest intakes to deaths in people with the lowest to calculate the increased risk.

So watch out for how much red meat you eat. If you have concerns, contact your dietician, health care physican or nurse.

Reside of allergy, cholesterol, other meds were in fish near 5 major cities

Fish caught near wastewater treatment plants serving five major U.S. cities had residues of pharmaceuticals in them, including medicines used to treat high cholesterol, allergies, high blood pressure, bipolar disorder and depression, researchers reported Wednesday.

Findings from this first nationwide study of human drugs in fish tissue have prompted the Environmental Protection Agency to significantly expand similar ongoing research to more than 150 different locations.

“The average person hopefully will see this type of a study and see the importance of us thinking about water that we use every day, where does it come from, where does it go to? We need to understand this is a limited resource and we need to learn a lot more about our impacts on it,” said study co-author Bryan Brooks, a Baylor University researcher and professor who has published more than a dozen studies related to pharmaceuticals in the environment.

In an ongoing investigation, The Associated Press has reported trace concentrations of pharmaceuticals have been detected in drinking water provided to at least 46 million Americans.

The EPA has called for additional studies about the impact on humans of long-term consumption of minute amounts of medicines in their drinking water, especially in unknown combinations. Limited laboratory studies have shown that human cells failed to grow or took unusual shapes when exposed to combinations of some pharmaceuticals found in drinking water.

“This pilot study is one important way that EPA is increasing its scientific knowledge about the occurrence of pharmaceuticals and personal care products in the environment,” said EPA spokeswoman Suzanne Rudzinski. She said the completed and expanded EPA sampling for pharmaceuticals and other compounds in fish and surface water is part of the agency’s National Rivers and Stream Assessment.

From webmd: Here are some common diet mistakes that even food-savvy consumers make:

Healthy Eating Mistake No. 1: Buying Fresh Produce for the Entire Week
Once fruits and vegetables are harvested, they start losing some of their vitamins, minerals, and phytochemicals. So keeping them in the crisper all week long can mean robbing yourself of nutrition.

Healthy Eating Mistake No. 2: Buying Too Much Processed Food
Processed foods tend to have more sodium and saturated fat, and less fiber and nutrients. Instead, start with fresh, whole foods as much as possible. When you do choose convenience products, look for those that contain whole grains (like whole-wheat bread and hot dog buns, whole-grain tortillas, and whole-grain blend pasta), have no trans fat, and are low in saturated fat (like bottled marinara made with olive oil, light salad dressing made with canola or olive oil, and some broth- or tomato-based soups.)

Healthy Eating Mistake No. 3: Eating Out or Ordering Takeout More Often Than Not
“According to our research, the average American adult purchases a meal or snack from a restaurant 5.8 times per week,” says Annika Stensson, director of media relations for the National Restaurant Association.

Healthy Eating Mistake No. 4: Not Taking Advantage of Food Synergy
Do you peel your apples or tomatoes? Do you eat your veggie-rich green salad with fat-free dressing? Do you like to peel and chop your garlic right before adding it into your stir-fry or sauce? If you answered “yes” to any of the above, you are decreasing the availability to your body of important nutrients found in these foods.

That’s because there are all sorts of relationships between the various components within certain foods and between certain foods, a concept called “food synergy.” For example, certain phytochemicals in apple peel account for most of apples’ healthy antioxidant activity, so peeling apples isn’t the healthiest way to go.

Also, it’s a good idea to let your minced or chopped garlic rest for 15 minutes before proceeding with cooking, according to the American Institute for Cancer Research. This helps ensure that the enzymatic reaction that begins when garlic is chopped releases as much of the antioxidant allyl sulfur as possible — and thus maximizes the cancer-fighting benefits.

Healthy Eating Mistake No. 5: Avoiding High-Fat Plant Foods
The three foods that come to mind are avocados, nuts, and olives, which are relatively high in calories and fat but low in saturated fat. These foods contribute smart fats to our diet, and they come with fiber and phytochemicals, too.

Moderation is the key here. So enjoy a quarter of an avocado on sandwiches and in salads, or a handful of nuts as a snack or added to your salad, cereal, or pasta. Use a light drizzle of olive oil in cooking. And add olives to salads, sandwiches, and casseroles, or eat them as a snack.

7 products that claim to shrink your belly, fight cancer and help your heart

Acai Berry

Claims: This small purple berry, harvested from the Açai Palm in Brazil, is said to fight heart disease due to a potent mix of antioxidants, minerals and amino and fatty acids. Some product makers also claim the berry helps people lose weight, prevents aging and stops cancer.

Reality check: Açai berries do contain beneficial fatty acids and high levels of phytochemicals, an anti-inflammatory, fibrous, antioxidant blend that research suggests may reduce chronic-disease risk. However, there isn’t enough scientific evidence to claim that açai berries are more beneficial than other phytochemical-rich berries such as blueberries, raspberries or cranberries

Claims: This relatively low-caffeine, less processed form of tea is said to contain high levels of antioxidants that help prevent cancer and heart disease. Some vendors also claim it helps people lose weight.

Green Tea

Reality check: Research confirms that green tea is rich in antioxidants. However, evidence that it benefits heart health or prevents cancer is not conclusive, according to the Food and Drug Administration.

What about the weight-loss claims? They’re not completely unfounded, says Washington, D.C., nutritionist Katherine Tallmadge, an American Dietetic Association spokesperson. Green tea contains the fat-burning compounds catechins, but you’d have to drink at least three cups of it daily for the slightest drop in weight, she says.
Black tea actually packs a bigger weight-loss wallop, she says, because in addition to catechins, it contains more caffeine — also a weight-loss aid.

Mangosteen fruit

Claims: This purple fruit from Asia is said to contain powerful antioxidants called xanthones, which are found in a few tropical fruits. Xanthones are supposed to boost the immune system, improve intestinal health and ward off cancer.

Reality check: As with some açai berry manufacturers, a marketing network is selling mangosteen as a blended juice. In the U.S., a bottle of XanGo goes for $37. And as with the açai berry, no rigorous research on humans exists to back the immunity-boosting claims, notes nutritionist Salge Blake.

Dark chocolate

Claims: The cocoa in dark chocolate contains phytochemicals known as flavonols, which marketers say help the heart by controlling bad cholesterol and ease blood pressure by expanding blood vessels.

Reality check: The flavonols in dark chocolate — not regular or milk chocolate — do appear to fight cholesterol and may even give your brain a boost, research indicates.

(more…)

Teenage boys who regularly eat fish may be doing their brains some good, a new study suggests.

Swedish researchers found that among nearly 5,000 15-year-old boys they surveyed, those who ate fish more than once per week tended to score higher on intelligence tests three years later.

The findings, published in the journal Acta Pediatrica, add to evidence that fish may indeed be brain food.

Researchers believe that the omega-3 fats found in fish — particularly oily fish like salmon, mackerel and, to a lesser extent, albacore tuna — are important to early brain development and to maintaining healthy brain function throughout life.

Past studies have found, for instance, that children whose mothers who ate fish regularly during pregnancy tend to have higher intelligence scores than their peers, and older fish-eaters have been shown to have a lower risk of cognitive impairment.

The new study appears to be the first large-scale one to look at the effects of fish on teenagers’ intelligence, lead researcher Dr. Maria Aberg, of Goteborg University, told Reuters Health.

This is important, she explained, because the late-teens are a critical period for the brain “plasticity” that underlies intelligence and emotional and social behavior. Plasticity refers to the brain’s ability to reorganize the connections among cells in response to normal experience, like learning a new skill, or to injury.

The findings are based on data from 4,792 male adolescents who completed detailed questionnaires on diet and lifestyle when they were 15 years old, then underwent standard intelligence tests when they were 18.

iReporter Jason Dinant on a quest for six-pack abs has sweet tooth binge; Men’s Health model and fitness expert said falling off wagon is OK if temporary; Dinant reports that so far, his abs are looking more like a four-pack He eats 16 egg whites, 1¼ pounds of meat, 4 cups of veggies, potatoes, rice a day.

Midway through Jason Dinant’s fitness journey to get six-pack abs by June, the 27-year-old had a breakdown.

After months of eschewing junk food in favor of lean protein — egg whites, chicken breast and vegetables — he devoured pie. The slice came from Marie Callender’s, drizzled with caramel, loaded with candied apples and layered with cream cheese.

Yes, it was delicious, Dinant said.

Then he got home and had a Tootsie Roll. Then, he ate a Klondike ice cream bar.

The breakdown came late February after months of following a lean diet. It also came with consequences.

“When I woke up the next day, I had a horrible stomach ache,” Dinant said. “My trainer said once you’re on the diet, you can try to go back and have a day where you binge on bad food and it’s going to give you a stomach ache.”

Since January, CNNhealth has been following the progress of three iReport contributors as they strive to meet their New Year’s diet and fitness goals.

One of them is Dinant, a Las Vegas, Nevada resident, who wanted to get a six-pack by summer in time for his 10-year high school reunion. He also wants to show off a chiseled stomach on his blog called “Naked Boy News,” where he stands shirtless to give “the naked truth about today’s news.”

The junk food breakdown came after almost two months of staying on a lean diet. The self-described “candyaholic” often craved his favorite treats like York Peppermint patties, macaroons, Mounds bars and Coca Cola.