November 6-7 - Parrillo Performance

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JOHN PARRILLO’S PERFORMANCE PRESS You can rest assured that CapTri® is the only fat you’ll find in our supplement bars. loss), as the muscles turn to branched chain amino acids as fuel. In addition, low carbohydrate diets have been found to reduce thyroid hormone level, which is one of the chief controllers of metabolic rate. If you’re familiar with my work at all, you know that I advocate, in general, a diet high in protein, high in complex carbohydrates, and very low in fat. I agree that hardtraining athletes need more protein than sedentary people, at least one gram to 1.5 grams or more per pound of body weight per day. This is a good general guideline, especially during weight gain. As you decrease calories to lose fat, it helps to increase this amount to as much as 1.5 to 2 grams or more per pound of bodyweight per day. The higher dietary protein intake helps prevent catabolism of muscle protein during energy-restricted diets. Next, you should allot 5 to 10 percent of your daily calories to come from fat. The remainder of your calories come from complex carbohydrates, which I divide into starches (potatoes, rice, beans, and so forth) and fibrous carbs (vegetables and salad greens). By combining protein and fibrous vegetables with your starch at each meal you can greatly slow the rate of release of glucose into the bloodstream. This in turn decreases insulin levels, taking the brakes off fat metabolism. You will find that by proper food combining you can stimulate a powerful fat burning effect without eliminating too many carbs from your diet. But because carbohydrate reduction is such a powerful tool for fat loss, I’ve developed an approach to low-carb dieting that allows you to utilize the power of the low carb diet without resorting to using regular fat as a food source. Instead of regular fat, you use CapTri®, a specially engineered fat with a unique molecular structure which causes it to follow a different metabolic route than regular fats (14,15). It behaves more like a carbohydrate in the body, except that it doesn’t increase insulin levels. This means you can use CapTri® in place of carbs to decrease insulin levels and shift your metabolism into a fat-burning mode. This is very similar to the strategy of the high fat diets except without relying on conventional fat as an energy source. In short, CapTri® lets you reap the benefits of the high fat approach without the problems that go along with conventional dietary fat. To use CapTri® for fat loss, continue to keep your protein intake high at about 1.5 to 2 grams or more per pound of body weight per day, then reduce starchy carbohydrate intake and provide an equivalent number of calories from Cap- Tri® while making sure you still eat plenty of fibrous carbs.For example, if you normally consume 300 grams of carbs per day (1200 calories worth), reduce that to 150 grams per day and add 5 tablespoons of CapTri® per day (pro- “I’ve developed an approach to low-carb dieting that allows you to utilize the power of the low carb diet without resorting to using regular fat as a food source. Instead of regular fat, you use CapTri®, a specially engineered fat with a unique molecular structure which causes it to follow a different metabolic route than regular fats (14,15).” 15Antione November Roseanne 2004 / Performance Press Meral 1-800-344-3404 Robert www.parrillo.com Monica
EXPLORING THE HIGH FAT DIET WITH CAPTRI® viding 570 calories). By reducing carbs and always combining your starches with protein, vegetables, and CapTri® at each meal, you will dramatically reduce insulin levels and maximize fat loss. One more point: Unlike conventional fats, CapTri® also works well during weight gain because it doesn’t contribute to fat stores (14,15). References 1. Horton TJ, Drougas H, Brachey A, Reed GW, Peters JC, and Hill JO. 1995. Fat and carbohydrate overfeeding. American Journal of Clinical Nutrition 62: 19-29. 2. Flatt JP. 1988. Importance of nutrient humans: different effects on energy storage. balance in body weight regulation. Diabetes/Metabolism Reviews 4: 571-581. 3. Flatt JP. 1995. Use and storage of carbohydrate and fat. American Journal of Clinical Nutrition 61: 952s-959s. 4. Hill JO, Peters JC, Reed GW, Schlundt DG, Sharp T, and Greene HL. 1991. Nutrient balance in humans: effects of diet composition. American Journal of Clinical Nutrition 54: 10-17. 5. Hill JO, Drougas H, and Peters JC. 1993. Obesity treatment: can diet composition play a role? Annals of Internal Medicine 119: 694-697. 6. Bray GA. 1987. Obesity - a disease of nutrient or energy balance? Nutrition Reviews 45: 33-43. 7. Thomas CD, Peters JC, Reed GW, Abumrad NN, Sun M, and Hill JO. 1992. Nutrient balance and energy expenditure during ad libitum feeding of highfat and high-carbohydrate diets in humans. American Journal of Clinical Nutrition 55: 934-942. 8. Astrup A, Buemann B, Western, Toubro S, Raben A, and Christensen NJ. 1994. Obesity as an adaptation to a high-fat diet: evidence from a cross-sectional study. American Journal of Clinical Nutrition 59: 350- 355. 9. Schutz Y, Flatt JP, and Jequier E. 1989. Failure of dietary fat intake to promote fat oxidation: a factor favoring the development of obesity. American Journal of Clinical Nutrition 50: 307-314. 10. Miller WC, Niederpruem MG, Wallace JP, and Lindeman AK. 1994. Dietary fat, sugar, and fiber predict percent body fat content. Journal of the American Dietetic Association 94: 612-615. 11. Tucker LA and Kano MJ. 1992. Dietary fat and body fat: a multivariate study of 205 adult females. American Journal of Clinical Nutrition 56: 616-622. 12. Acheson KJ, Flatt JP, and Jequier E. 1982. Glycogen synthesis versus lipogenesis after a 500 gram carbohydrate meal in man. Metabolism 31: 1234- 1240. 13. Flatt JP. 1987. Dietary fat, carbohydrate balance, and weight maintenance: effects of exercise. American Journal of Clinical Nutrition 45: 296- 306. 14. Baba N, Bracco EF, and Hashim SA. 1982. Enhanced thermogenesis and diminished deposition of fat in response to overfeeding with diet containing medium chain triglyceride. American Journal of Clinical Nutrition 35: 678- 682. 15. Bach AC and Babayan VK. 1982. Medium chain triglycerides: an update. American Journal of Clinical Nutrition 36: 950- 962. www.parrillo.com 1-800-344-3404 Performance Press / November 2004 16
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November 6-7 - Parrillo Performance

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