Originally Answered: Hey i want to lose 50 pounds in 10 weeks! Im 5'7 and weigh 180 pounds! I want to lose 50 pounds before school starts again.?
"Hey i want to lose 50 pounds in 10 weeks! Im 5'7 and weigh 180 pounds! I want to lose 50 pounds before school starts again.?"
Realistically you can not lose fifty pounds in ten weeks. Although your five foot seven, and weigh one hundred eighty pounds, it's not a realistic, and obtainable goal. A more realistic goal would be twenty pounds, and maybe twenty five IF YOU'RE lucky. But much more realistic would be ten to fifteen pounds, in ten weeks. To lose fifty pounds, expect realistically it to take twenty five to fifty weeks, but IF you're lucky twenty weeks. I'm being very dead blunt, and brutally honest here. Exercise will help, but diet is the most important part of losing weight. I'm going to go farther and deeper, with my answer, than the others have, and most will. But hopefully you will be a bit better informed.
Starvation diets do NOT work, not for more than about one to two weeks. After that what's known as starvation mode set in, and weight loss drops off, and significantly. Also maintain AT least, and NOT LESS THAN fifteen hundred calories a day. A goal of losing one two pounds a weeks is what's recommended, that way it's not going to come back, and with as much as fifty percent more. Also the weight scales are NOT your friend so to speak. By this avoid weighing yourself more than once every four weeks. By weighing yourself every four weeks, you will actually see the weight loss progress you make more clearly. It will rule out the daily weight fluctuations, that can hap[pen with fluid retention. Fluid retention can vary anywhere from on to four pounds a day. The ONLY people who NEED to weigh themselves daily are those who have a heart condition, are suffering renal failure, for fluid retention, or are taking a medication that can cause fluid retention.
Learn how to eat properly, as well. What you eat will play a big role in weight loss. You need to try to getting in both the macronutrients, and the micronutrients as well. Also allow a day off about once every two weeks. By a day off, I mean a day where you eat some extra calories. By extra, I mean two hundred fifty to three hundred fifty. By you doing this, it won't allow your allow your metabolism to to become accustomed to a set calorie intake, and will help it to keep working at its best level.
When it comes to food, you want more whole foods, than the prepackaged foods. Also you want to get plenty of protein. Which is easy to get even in vegetables. For meat though while many will tell you to eat the leaner meats, is all well good and fine. However they simply don't have a lot of actual nutrition. As a source of protein they're great. But add something like chicken liver two to three times a week, or beef liver once a week. Those are very nutrient dense, and can help prevent nutritional deficiencies. Then three to four times a week, try to incorporate some fish into the diet. It doesn't have to be expensive either. The liver will provide a top source for vitamin A on the retinol form, B12, and vitamin K2. However the beef liver should be kept to not more once a week, due to the high copper content. Now some will tell you to avoid the liver due to the cholesterol levels. However most who say that, are using now outdated information. In the last fifteen, to seventeen years, it's been found that with someone who eats dairy, eggs, and/or meat, will contribute up to fifteen percent of their overall blood serum cholesterol. The rest is produced by the body, mainly in the liver. The fifteen percent dietary cholesterol, came directly form my cardiologist, after my heart attack, in mid March of this year.
Canned fish can be inexpensive. Some examples of canned fish that are good are herring, jack mackerel, pink salmon, and sardines preferably in tomato sauce, which can be bought in a large flat oval can. However tuna, should be eaten no more often, than once a week, and then limited to not more than about six ounces. This is due to the mercury content, in tuna. Pink salmon is the better salmon in cans. When a canned fish has bones in it, do NOT pick the bone out, and throw it away. That's a very valuable source of calcium, and some protein as well. Just crush it up and eat it. Especially if you substitute canned salmon or jack mackerel for tuna, which is easy to do. The fish OI listed will also be an important source for vitamin B12, and vitamin D.
Eat a good mix of fruits, grains, nuts, seeds, and vegetables. But be careful with the nuts, and seeds. Nuts and seed while are a good source of both protein, and omega six fatty acids, can cause an imbalance with the omega three fatty acids. Seeds though are top source for vitamin E. Eat leafy green vegetables such as asparagus, beet greens, chard, collard greens, dandelion greens, garden cress, kale, mustard greens, spinach, turnip greens, water cress, as these can be top sources for vitamin C, and vitamin K1, along with some other trace minerals. However they're best eaten cooked, to get the most nutrition from them. Eat some red and yellow vegetables as well. as these are good sources for some other micronutrients, in the vitamin A group, as well as a good source for vitamin C. Potatoes are good, as they're a top source for potassium, which is needed to help regulate the heart.
Learn what's in what you eat, What you see listed on packaging nutritional labels do NOT tell you everything. This can be done with a simple search. Modifiers are also important with how a food is served and eaten, as these can affect the nutritional values of what you eat. Here are some of the modifiers, that you can use are, baked, broiled, canned, cooked (this includes steamed, dry, or moist heat), dries dry roasted, fried, raw and roasted. There are other affects from cooking, that I'll not get into right now. But here are two examples of the search I use.
broccoli raw nutritional value
broccoli cooked nutritional value
Now I use nutritiondata.self.com as it has the most complete set of tables. With the labels on food packaging, all to many only cover a few basic nutritional points. The same applies to what you're going to find on most websites, you look at. Now while nutritiondata.self.com isn't perfect, it's the best I've found to date. There is still a god bit of information, that's missing, but it's complete enough, to give anyone a good start, at eating a more healthy diet.
I've been having to learn more about diet nutrition, on my own, over the past thirty nine years. While I'm not a nutritionist, I have gone deeper than the average person has, out of necessity. So I'm not some newcomer, to diet and nutrition.