Weight loss advice has been muddled for decades now.

For example, in the 90’s, we were told that all we had to do to get the body of our dreams is eat as little dietary fat as possible.

That didn’t work.

Now we’re being told we can eat a snootful of fat every day so long as we restrict our carbohydrate and sugar intake.

That’s not working, either.

Hormones…artificial sweeteners…chemicals and “toxins”…genetically modified foods…wheat and gluten…they’re all to blame for our collective fatness, according to one “guru” or another.

And the weight loss solutions they offer?

Restrictive dieting, of course, which, in many cases, means facing down a short list of what you can eat with everything else being strictly verboten.

Ironically, and fortunately for you, they’re all missing the forest for the trees.

You see, losing weight is much simpler than you’ve been led to believe, and in this podcast, we’re going to talk about a weight loss and maintenance strategy that not only makes sense and is supported by good science, but actually works in the real world: portion control.

The reason portion control works is simple. It strikes at the heart of why our weight changes for better or worse, which is the fact the quantity, not quality, of the food we eat matters most.

Yes, when we’re talking weight, what we eat matters much less than how much.

Couple that with the fact that people’s overall food portion sizes keep getting bigger, leading them to passively eat more and more calories, and it’s no wonder that obesity rates are rising faster than a Viagra erection.

Research shows that portion size is one of the strongest environmental factors contributing to weight gain, and by the end of this podcast, you’re going to know why, how it works, and how to use it as a tool for not just losing weight but preventing unwanted weight gain as well.

Let’s get started.

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Timestamps:

5:08 – Why does portion control matter?
8:51 – Why do we accidentally overeat?
16:51 – How do internal cues cause overeating?
21:44 – How can I use portion control to my advantage?
28:20 – How can I apply portion control at restaurants?

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