Diet Supplements: The PAGG Stack – Four Hour Body Supplements

Written by fourhourbody.org. Posted in Articles

Use the PAGG Stack to exceed dietary expectations. Tim Ferriss shows you how to use a mix of Policosanol, Alpha-lipoic acid, Green tea flavanols and Garlic extract to help you burn fat even faster.

In order for your body to operate it needs energy – lot’s of it actually. For a grown man around 180cm with 80kg it is roughly around 2.500 kcal, depending on the individual’s metabolism.

That is little over 8 Cheeseburgers or 20kg (!!!) of iceberg lettuce without dressing. What your body does, is tranform the food you consume into the energy it needs. If that man eats 2.500 kcal worth of food day in day out, he wouldn’t loose nor gain weight. So what happens when you eat less than that?! Your body starts taking the energy from what it stored, which is primarily fat and muscles. So the way diets work, even this one from the Four Hour Body, is forcing the body to burn fat by eating less than it needs.

Four Hour Body

Photo by RambergMediaImages

If you turn any classic dietary concept upside down you have a new approach. Rather than reducing your caloric intake, some dietary supplements work by stimulating your metabolism. This is usually done by so called thermogenics. As the name suggests these work by raising your body temperature and heartrate over a period of time therefore forcing your body to use more calories. If you watch your eating while doing it, you will loose fat quicker.

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Bean Recipes

Written by fourhourbody.org. Posted in Articles

When you are doing a slow carb diet, one of the most things to do is eat lots of protein. Protein is your main source of energy and it’s crucial you eat enough of it. About 30 grams within the first 30 minutes of waking in the morning and another 20 grams per meal. While downing three eggs or making chicken breast at 6am is not everybody’s favourite, the best alternative are legumes.

Beans
Photo by Stuti ~

Your body needs a lot of different nutrients in order to function healthy and a good way to get most of them are beans. In beans there’s protein, the base for energy and muscle growth, calcium, the main material that your bones are made of, magnesium and potassium, for muscle and nerve function, as well as protein synthesis and flavonoids, to reduce coronary artery disease and cancer. They have also iron, for growth and development, thiamin, for heart nerves and muscles, phosphorus, for your teeth and bones, zinc and pantothenic acid, for the immune system and growth, pyridoxine, for blood, skin and nervous system. On top of that you can find riboflavin and niacin, that are good for your respitory systems. As you can clearly see, a lot of what your body needs you can get from legumes. But again, balance is the key to a healthy life – don’t eat the beans exclusively.

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Slow Carb Cooking – White Chicken Chili

Written by fourhourbody.org. Posted in Articles

The original recipe appeared in Tim Ferriss’ Slow Carb Cookbook for the Four Hour Body.

When the Spanish Canary Islanders started making a spicy stew from chili peppers, garlic, onions, and cumin, along with chopped or ground beef they called it “peppers with meat”. Peppers with meat is better known as Chili Con Carne and is most certainly one of the most famous dishes in the world today. The most common variations of this dish include beans and tomatoes, but since this is a slow carb variant, we’ll try the whole meal a little different.

Slow Carb Cooking: White Chicken Chili
Photo by Mr. T in DC

Active Cooking Time: 15 minutes
Total Time : 2 hours, 15 minutes
Servings: 4-6

Ingredients:
1 Tbsp olive oil
2 med onions (chopped)
4 cloves garlic (minced)
2 4-oz cans chopped green chilies
2-3 pieces of chicken
2 tsp ground cumin
1.5 tsp dried oregano (crumbled)
¼ tsp cayenne or crushed red pepper
3 16-oz cans, Great Northern beans
(drained and rinsed)
6 cups chicken broth
Salt, pepper

Preparing and cooking is really quick with this dish – the secret ingredients is time – but we’ll get to that in a minute. Prepare all the ingredients as listed above and find the biggest pan you have. Preferably an old heavy iron pan. Iron pans have two advantages: one, they store the heat way longer than a modern teflon pan, so they’ll still be hot after putting the first couple of ingedrients in. And two, the flavour that you get with an iron pan tastes more roasted, because your food actually burn a little bit on the bottom of the pan. Get the pan up to a medium high temperature and heat up the olive oil.

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