The truth about Metabolism…

Hey lovelies,

Today’s post is simple, it is basically just to tell you to not go on crazy fad diets. The reason you should not go on those in-trend diets is basically that it ruins your metabolism. Crash dieting or detoxing at any real extreme affects your metabolism greatly.

For example, in a study conducted at Rockefeller University by world-renowned obesity researcher Dr. Rudolph Leibel, the metabolisms of individuals who had lost weight via long-term chronic dieting and/or various “crash dieting” techniques were compared to those of individuals who have typically maintained a normal weight.

As expected, the metabolisms of those in the the “dieter” group were 25% lower than those who had not gained or lost significant weight in the past.  Even more, the dieter group had accrued so much damage to their metabolism over the years that their now battered metabolic rates were slower than those of normal-weight individuals two-thirds their size!

If you are looking at getting healthy or losing some weight- the right way to do it is to ease into reducing portions or starting the day with warm water and lemon for the right kind of detox.  Juicing, fasting, cutting out carbs or proteins, drinking detox tea 10 times a day, all this doesn’t actually help you in the long run.

Do not get sucked into crazy diets- ease into it and choose healthier options and definitely EXERCISE!


What are your tips and tricks?




Pretty in Pink

Pink 1

Two of the best things about summer:

Super-ripe produce and frosty desserts.

Pink 3

Roasted strawberry-buttermilk sherbet

Serves 6. For the record: Sherberts may contain some dairy, unlike sorbets, which do not.

4 cups strawberries (about 1lb.), hulled, halved or quatered if large – 1 cup sugar – 1/2 vanilla bean, split lengthwise – 1 1/2 cups buttermilk – 1/2 cup sour cream – pinch of kosher salt (special equipment: an ice cream maker)

Preheat oven to 425c. Combine strawberries and sugar in a 13x9x2′ baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.

Discard pod. Puree berries, buttermilk, sour cream and salt in a blender until smooth. Process mixture in an ice cream maker according to instructions. Transfer sherbet to an airtight container and freeze until ready to serve.

Pink 2

Rasberry and aperol floats

Serves 4. Aperol is similar to Campari but sweeter and less boozy. This recipe works with either one.

1 sprig thyme – 1/4 cup sugar – 1/4 cups (or more) Aperol – 1 1/3 cups raspberries (about 6 oz.) – 1 pint vanilla ice cream or gelato – 2x 12-oz. cans club soda

Bring thyme, sugar and 1/4 cup water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, cover, and let sit 15 minutes. Remove thyme sprig and let syrup cool. Stir in 1/4 cup Aperol.

Divide syrup and raspberries among 4 tall glasses and muddle gently. Dividing evenly, add ice cream and top off each with club soda and more Aperol, if desired.

Gingery watermelon paletas

Serves 10. A dollop of yogurt keeps these pops from being too icy, and we love the way the ginger adds a little spice.

4 cups cubed seedless watermelon (from about half a 5lb.) – 1/4 cup plain 2% fat or whole Greek yogurt – 1 tsp. finely grated peeled ginger – pinch of kosher salt – 1/2 cup (or more) sugar – 1 tbsp. (or more) fresh lime juice (special equipment: ten 3oz. ice-pop molds and wooden sticks)

Puree watermelon, yogurt, ginger, salt, 1/3 cup sugar and 1 tbsp lime juice in a blender until smooth. Add more sugar and lime juice, if desired. Puree will taste less sweet once frozen, so err on the sweet side.

Divide puree among ice-pop molds. Freeze until mixture begins to set around edges of molds, 45-60 minutes. Stir mixture in molds to blend; insert sticks. Freeze until solid, at least 4 hours. Dip molds briefly in hot water to release paletas.

Pink 4Recipes by Susan Spungen – Photographs by Marcus Nilsson

Source: Bon Appetit – July 2013