Want to Lose Weight? Start the Day with a Protein Shake.

Losing weight is a science, so avoid fads and bad information, and THE LATEST RESEARCH shows that starting the day with a protein meal makes a difference. Replacing some of the carbohydrate or fat in your meals and snacks with protein may ensure YOU’LL LOSE WEIGHT, according to research garnered by dietitian Suzanne Dixon, MPH, MS, RD.1

• Make the first meal of the day protein-rich. Health experts note that people who eat protein at breakfast have an easier time sticking to a healthy diet throughout the day. Start the day with a Hemp Seed Protein Powder shake or smoothie (mix in with several fruits and blend)
• For breakfast, try including hard-boiled or scrambled egg whites, yogurt, or cottage cheese. A sprinkle of ground flaxseeds or nuts on your cereal can add protein too.
• Try plant-based protein such as beans or tofu. You get the benefit of protein with the added bonus of fiber and healthy nutrients that are not found in meat.
• Plan ahead to have protein on hand for snacks. Carry nuts, soy nuts, low-fat string cheese, or single serving sizes of yogurt or cottage cheese in your briefcase or gym bag.
• Experiment with canned tuna or chicken for a snack. Mix with low-fat organic mayo substitute or non-fat yogurt, pepper, pickle relish, and a bit of mustard. Enjoy on whole grain crackers.
• Avoid adding unnecessary and unhealthy  fats to your diet with too much red meat. Instead chose lean protein sources such as beans, fish, and chicken.
• No matter how much protein you eat, keep portion sizes in check. Too many calories lead to excess body weight, no matter what their form.

If you need to lose weight:

1. Reduce your daily calories
2. Avoid sugars
3. Exercise
4. Eat a variety of  real, whole foods
5. Start the day with a little extra protein. Hemp seed protein is an excellent choice for a breakfast smoothie ingredient.

Sources:

1. Suzanne Dixon, MPH, MS, RD, “Overweight? Add Protein to Subtract Pounds,” Healthnotes News Wire, Dec 08
2. Nutrition & Dietetics 2008;65:246–52