Calories in versus calories out was the de facto weight loss equation for decades. To lose weight, you simply reduce the number of calories consumed while increasing the number of calories used. Yet, that the simple equation that we have adhered to as part of a healthy lifestyle may have been hindering our weight loss efforts. As our understanding of health and nutrition improved, so did what we know about the simple calorie – and this knowledge is changing the plate of the modern diet.
1. Not all calories are created equal.
One reason why strictly counting calories can be an ineffective way to lose weight is that not all calories are good calories. While the energy content of calories is essentially the same in that they are a unit of energy, calories derived from whole foods are more effectively processed by the body than those found in processed foods. In other words, where a particular calorie comes from will have varying effects on hunger, hormones, and weight.
1. Not all calories are created equal.
One reason why strictly counting calories can be an ineffective way to lose weight is that not all calories are good calories. While the energy content of calories is essentially the same in that they are a unit of energy, calories derived from whole foods are more effectively processed by the body than those found in processed foods. In other words, where a particular calorie comes from will have varying effects on hunger, hormones, and weight.
It is not just processed foods that can determine the value of a calorie. Calories obtained through healthy fats, proteins, and whole foods, like fruits and vegetables, can positively impact metabolism, curb hunger, and help optimize hormones. However, the same quantity of calories obtained from processed foods or sugar is metabolized more quickly and less effectively, resulting in increased hunger and hormone imbalance.
2. Food labels do not tell the whole story.
The second reason that we do not see significant weight loss results from calorie counting comes down to the science of determining caloric content. For instance, in the United States, the Federal Food and Drug Administration allows manufacturers a fair amount of latitude in labeling precision – up to a 20% margin of error. What this means for consumers is that the food we eat may have more calories than is indicated on the label.
