I don’t want to know places to get the labels done because I’m going to do it myself but my colors are purple and yellow and I need to know what comes in a jar or bottle that is one of those colors. Ex. grape jelly

In addition to everyone else (lotion, M&Ms, candles, jam), you could do any type of candy. I’m not sure what really "yellow" color you are talking about but skittles are bold, jordan almonds are pastel, Werther’s Originals are more gold.

Another idea is small bottles of wine. Merlot or Cab Sauv for your purple. Chardonnay for your yellow.

Blueberry syrup is also purple–and natural organic honey is more golden than store bought.

WHAT

You have a computer

Get an art package

Design them

Get label blanks

Print out

If a calorie falls into your mouth, does it make a difference? A bite of a mini candy bar here, and a taste there of a sample at the grocery store may not seem like much when you are eating, but do it enough and it adds up. You want to be careful not to taste test your way to weight gain, and consuming enough “empty” calories can contribute to that.

Contrary to the term, an empty calorie does not refer to a food that is low in calories, but a caloric food with very little nutritional value. For example, a breakfast fruit bar and a candy bar may have the same number of calories, but where the fruit bar contains fiber and some vitamins and minerals essential to good nutrition, the candy bar may be completely sugar. You could consume one or the other for the same amount of calories to burn, but in the end which is healthier for you? Which food will provide you with more energy and health benefits throughout the day? Which food will be processed better to feed your body valuable nutrients, and which food will be processed immediately into fat?

Some calories may be empty, but be assured they can be full of trouble.

Foods high in empty calories may include some daily staple, but often they are classified as “junk” foods:

Candy – Chocolate bars, hard candies, mints and gums

Soft drinks – Sodas, flavored drinks with a low percentage of juice as opposed to sugar content

White bread – Made with white flour, this starchy food has to be fortified to give the appearance of a healthy food

White rice – High in starch and natural sugars

Olios – Margarine, butter, shortening, and other spreads

Alcohol – Beer, wine, and hard liquors

Fast foods – Staples like hot dogs and burgers, French fries, fried chicken and other foods traditionally fried in fattening oils and olios

For a proper, nutritious diet, foods such as the ones listed above should be avoided or severely limited. To improve eating habits and consume calories that will prove beneficial to your body, make thoughtful replacements. For a sweet snack, enjoy some fruit instead of candy. Try a whole grain bread for your sandwich, long grain rice or a green vegetable as a side instead of white rice, and water instead of soda.

But what about spreads for your toast? Most jams and jellies could be considered empty calories as well for their high sugar contents. If you must have a spread, check labels to see what you are eating. A homemade apple butter may have more nutritional value than the squeezable bottle of grape jelly.

Such substitutions add up in the long run, and you just may find that as the empty calories go away, so will the fat.

Kathryn Lively
http://www.articlesbase.com/fitness-articles/empty-calories-and-how-to-avoid-them-77282.html

If you’ve come to this article, chances are you are looking to
buy printing for some project either in Montreal, Toronto,
Ottawa, Canada or the Eastern United States. I can look up in
the yellow pages and get hundred of printing company’s names so
what’s your shpiel?

My shpiel, is simply to make you think about what it is you are
really looking for. Printing although thought of as a commodity
it is really very specific to each persons needs. If you wanted
a bottle of coke, you could buy it at Walmart, Shoppers Drug
Mart, your local grocery or convenience store or even get it at
a vending machine. The coke from all these places is
manufactured at the same place with the same ingrdients and
packaged the same. Your choice now comes down to either
location, convenience or price? Printing though is specific to
your needs. Your letterhead, business card, invoice, envelope,
label, all have your logo on it. Paper stock for each item is
countless. The type of printing, litho, offset, web, digital,
thermoengraved and genuine engraved all give a different look to
your product.

What kind of image are you striving for? Lowest cost? Highest
Impact? Direct segmented marketing? What do you need most?
Cheapest price, best service, guaranteed delivery time,
guaranteed product or distribution? Do you enjoy impersonal
dealing through the internet which gives you access 24 hours a
day or do you like the personal touch of dealing with a
representative who knows your business, your products and your
needs?

Now we get to Solutions Ink. In today’s age we can’t be
everything to everyone, or can we? The traditional printer had
presses that did one type of operation ( printing business cards
or enevelopes or forms or labels). If you gave them something
outside their domain they outsourced it to another printer who
had the appropriate presses. Solutions Ink takes the outsourcing
to the max. We outsource all our printing. For each type of job
we have 5 to 6 printers with those appropriate presses. With our
sales volumes we are able to sell for less than most direct
printers and still get the best quality and service. If your
direct printer has 5 rush jobs to do but only 1 press, four of
his customers will be disappointed. With our bank of printers we
are sure to be able to do your job and meet your deadlines. We
at Solutions Ink have invested in e-commerce ordering systems
for both printing and promotional products. With in house
programmers we can have a live site ready in days.

For these reasons we have continued to double our sales over the
last 3 years every year. Customers that have found our
advantages include Canon, McGill University, Tommy Hilfiger, Liz
Claiborne, Mexx, Browns, Hema Quebec, Bosch, Thermador, Sub
Zero, Wolfe, Solectron, L’Oreal as well as host of others. Due
to technology the world is such a small place, that is why we
have customers from all over Canada and the United States. If
you want to try the new way to buy printing and promotional
products give us a call at 514-337-2238 or visit us on the web
at www.solutionsink4u.com. Even if you don’t I hope you try to
find a provider who can offer you all the things you need and
make you happy. Buying should’t be the stressful part of your
business!

Stevn Schneidma

Steven Schneidman
http://www.articlesbase.com/business-articles/montreal-printing-why-solutions-ink-468.html

its for my church….i want to make like a thousand of them but i cant find the place…..anybody know a place or web-site i can go to…to help me out with this……..thanks and lord bless

if there is a GFS marketplace in your area i believe they make custom water bottles and such for stuff like that or at least they deal with something that does as every time i go in there they have a bunch of demo bottles everywhere with customized labels

At a popular pizza chain, the personal pan pizza with sausage packs 740 calories and 39 grams of fat. And at one major fast-food joint, a triple cheeseburger with everything has 810 calories and 47 grams of fat — two meals’ worth of calories and more fat than most of us should scarf down in an entire day.

The bright spots in this grease-spattered scenario? First, you. Your power as a restaurant patron lies in your order. The waiter, cook, and manager want you to leave happy — just tell them what you want. Second, more and more fast-food spots, casual dining eateries, and even upscale restaurants offer healthier alternatives on their regular menus.

We believe that a meal away from home should be delicious and enjoyable — there’s no need to order dry chicken breast, have only a glass of water . . . and sulk. The trick? A little preparation so that you can outwit the menu, sidestep temptation, withstand the siren song of enormous portions, and leave the table happy.

Have it Your Way

Eating out is, in a sense, eating blind. You don’t usually have access to nutrition labels, so you don’t realize how the cheese, butter, oil, sugar, and oversize portions are adding up. (That focaccia club sandwich? It packs 1,222 calories and 65 grams of fat!) The veggies may arrive dripping with butter and cream. The bread’s heavenly, but it’s white. That salad that seemed so healthy may have more calories and fat than a cheeseburger, thanks to fried chicken strips and an ocean of dressing.

And then there are the portions. When a pair of New York University nutrition experts weighed and measured the everyday foods served up in Manhattan’s delis, bakeries, and sit-down restaurants, their results were amazing: Compared with government-recommended portion sizes, pasta servings were five times heftier, cookies were seven times larger, and muffins weighed three times more. Why you might not notice: Portions have slowly, slowly increased in size over the past 30 to 50 years. “What I found was appalling,” says study author Lisa Young in her book Portion Teller: Smartsize Your Way to Permanent Weight Loss. “The foods we buy today are often two or three times, even five times, larger than when they were first introduced into the marketplace.”

If you suspect that restaurant eating is a minefield, you’re not alone. Even chefs have food issues when faced with a yummy menu — or the temptations cooking in their own kitchens. (If you were constantly surrounded by chocolate lava cake, fettuccine Alfredo, raisin nut bread, and bacon-wrapped filet mignon, what would you do?) “Having lunch at a restaurant is where I can get into trouble,” confesses chef Sara Moulton, host of Cooking Live with Sara Moulton and Sara’s Secrets on the Food Network, cookbook author, and executive chef at Gourmet magazine. Who wouldn’t find it hard to resist the extras (like foie gras or a six-dessert sampler) that chefs often send to her table?

Yet Moulton stays slim — and even dropped a few pounds when she was about to start hosting a live television show several years ago. (“The camera really does add 10 pounds,” she says.) Her strategy? Don’t let yourself get too hungry, especially before a dinner out. “When you’re hungry, your resistance to snack on tempting foods plummets,” she says. She does splurge a little on weekly dinner dates with her husband. “Knowing I can have some cheese on Friday night helps keep me disciplined the rest of the week,” she says. At lunch, Moulton sometimes can’t resist eating an entire 714-calorie mozzarella, tomato, and basil sandwich. And yet, she believes in not letting a diet detour derail her successful efforts to maintain a svelte figure. She gets right back on the horse: “On those days, my dinner is a 300-calorie Lean Cuisine.”

How can you achieve — and maintain — a lean silhouette while still enjoying a night out at a bistro? These strategies will help.

Step 1: Prepare Your Plan of Attack

It’s amazing how much trouble you can get in even before your meal arrives. Take a proactive stance against the unhealthful food assault catapulting in from all sides.

Spoil your appetite. Before you leave for dinner, eat something substantial like a bowl of soup, a piece of leftover chicken, a piece of toast with low-fat cheese and leftover vegetables, yogurt with fruit and nuts, a hard-cooked egg, or apple slices sprinkled with cinnamon. Any healthy minimeal will be lower in calories and fat than an over-the-top restaurant appetizer.

Know where you’re going. Become familiar with the dining guidelines for different kinds of restaurants, and try to picture what you’re going to eat before you even walk in the door. Don’t let the menu sway you! If you’ve been to the restaurant before and can resist the temptation, keep the menu closed. Order what you’d like, and let the waiter sort it out. It’s your meal — have it your way.

Avoid the bread basket. It’s one of the leading causes of overeating at restaurants. Send the basket back — out of sight is out of mind. If that’s unthinkable, take one slice of bread to enjoy with your meal. Bread can tack on an additional 500 calories to your meal’s total — not even including the butter or olive oil that usually accompanies it.

Limit yourself to one alcoholic drink. Alcohol, whether in the form of a cocktail, wine, or beer, can weaken your resolve for exercising thoughtful moderation with your food. Plus, it dehydrates you and offers no nutritional benefit. When you go out, limit yourself to just one drink — or order a bottle of fancy water instead.

Because the body will use the alcohol for energy first (followed by carbohydrates, protein, and fat), when you drink and eat, the excess calories are often stored as fat. To keep the pounds from piling on, skip higher-fat entrées (such as duck and filet mignon) in favor of lower-fat fare (including white fish, pork, poultry, and venison) when having wine with dinner.

Drink water. You’ve heard this before, but we’ll say it again: Drink water before, during, and after every meal, whether you’re at a restaurant, at home, or anywhere else.

Step 2: Place Your Order With Confidence

If you feel intimidated by servers, stop right now. Don’t worry that you’re holding them up with your questions and requests. Don’t feel shy. Running interference between the kitchen and your table is a server’s job, and he or she wants to please you. (There’s a tip at stake here . . .)

Be constantly aware of portion sizes. Trust us: You likely won’t need an appetizer and an entrée. Some restaurants have been known to serve up to seven times the normal portion for a meal.

Plan to leave food on your plate — or request that half of your meal be wrapped before it even comes to the table. Why you want to keep the extra food out of sight: In a Pennsylvania State University study, researchers found that all the volunteers who were given extra food on their plates ate it — without reporting feeling any fuller afterward.

Appetizers are generally more realistic portion sizes. Order your favorite as a meal with a side salad, or order two appetizers — one that is more vegetable-based.

Ask, ask, ask. Is it fried? What kind of sauce comes with it? What sides are served with each dish? Can I get brown rice instead of white?

Always request sauces and dressings on the side. You’ll realize how little sauce and dressing you really need.

Don’t order something new when you’re very hungry. If you do, you’ll likely order too much food, overeat, and regret it later. If you’re starving, order a standby that you know is good for you.

Order plenty of vegetables. Get a large mixed salad, or order vegetables sautéed in a bit of olive oil or steamed with sauce on the side (so you can lightly dip them in the sauce).

Sip some broth. Soup is a good high-volume food that will fill you up. Look for vegetable, broth-based, and bean soups. Avoid cream-based soups and chowders.

Step 3: Finish With a Flourish

Don’t let down your guard after the server scurries off to the kitchen with your order. You’ll still need to exercise some caution when your perfectly ordered meal arrives.

Stay alert. It’s easy to get caught up in an engaging conversation and eat everything on your plate without even thinking about it. After you’ve finished your allotted amount, have the server wrap up your leftovers. The bonus is that you have tomorrow’s lunch (or dinner) already prepared.

End your meal with refreshing green or herbal tea. Ginger tea can help with digestion, and green tea is good for your overall health. Many restaurants now offer a variety of exotic teas, so treat yourself to some! Some teas are so fruity that they’re a perfect replacement for dessert.

Order a dessert for the table. Three bites of the chef’s signature chocolate bread pudding with butterscotch sauce won’t hurt — just make sure someone else will finish the rest.

Reprinted from: Prevention’s The Sugar Solution: Weight Gain? Memory Lapse? Mood Swings? Fatigue? Your Symptoms Are Real — And Your Solution is Here by the Editors of Prevention magazine with Ann Fittante, MS, RD (September 2006;$24.95US/$33.95CAN; 1-57954-913-6) © 2006 Rodale, Inc. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling at (800) 848-4735.

The Editors Of Prevention Magazine With Ann Fittante, Ms, Rd
http://www.articlesbase.com/nutrition-articles/making-healthy-restaurant-choices-66858.html

Why buy wine?

In Australia, wine has become the new beverage of choice for people in all walks of life. Moreover, Australia has developed an enviable reputation amongst wine drinkers and appreciators the world over. Myshopping.com.au can help you make the right selection of wine for any occasion and to suit any taste. Listed on our website, you will find some of the most celebrated labels and award winning wines and you can make a selection based on reviews, price and supplier, regardless of why you want to purchase wine.

Wine

There are essentially three reasons that we can think of why you might want to buy wine: to drink in some social occasion, to give as a gift, or as an investment with a realisable future.

Buying wine to drink

Winemaker Greg Gallagher at the Charles Sturt University, South Australia, says judging a good wine is simple. “It starts with asking, ‘do you like it?’ ” he says, “and finishes with ‘did you like it?’” When you have a list of favourite wines, all you need to do is find them on Myshopping.com.au, and you will find out where it’s sold for the best price.

But, because it’s not always easy remembering the name, style and vintage of the wine you enjoy, it’s a good idea to keep a record of wines you drink that you really like (and those that you’d prefer to avoid), for future reference.

When you’re buying wine to drink, there are a number of considerations you might like to bear in mind, the first being: what is the occasion? It stands to reason that a wine for an intimate dinner with a partner might be a different choice than one for a footy night with the boys. Sharing a wine with someone is a lot more than simply sharing the drink. It’s also sharing your taste, your values and your standards, so it pays to think carefully about the occasion and the company with whom you are sharing the wine.

A second consideration might be, what is accompanying the wine? Wine is often enjoyed with a meal, but you might like to consider also how the occasion (or meal) will develop. Matching the perfect wine with the perfect food and mood is an exhilarating experience, and is often at the heart of great memories.

You may also want to consider the ambience of the occasion. A wine for enjoying at an evening symphony concert will have a different character to that enjoyed at a beach picnic.

Buying wine as a gift

Wine makes an excellent gift for many reasons. It’s an easy purchase; you can buy a wine to suit practically any budget. And it is a demonstration of your taste and standards, subtly imparted to someone whom you may care for.

However, as well as meeting your taste standards, you also need to choose a wine that will meet the tastes of the receiver. It pays to find out what sort of wine that person enjoys, and buy within that person’s style or region preferences. A person who enjoys sweet white wines will appreciate a gift that matches that personality.

Buying wine as an investment

Some wines make a good investment because they are rare and have an established reputation causing them to appreciate in value. Possibly the most famous of these in Australia is Penfolds’ Grange Hermitage, a Shiraz style Claret that has been made since 1951 (a bottle of that vintage now might set you back $50,000 or more if you can find one). Although young in terms of wine heritage, Australia has some notable wines that do and will appreciate in value.

A good investment wine is not necessarily a guarantee of a high quality drinking wine. The investment values are arrived at by reputation. A particular vintage may have enjoyed popularity for any number of reasons and become scarce because only a limited number of bottles were produced. What results is a collectors market and wine changes hands through auctions, private sales, estate dissolutions and wine club memberships.

What makes a good investment wine however, is the fact that you are able to sell the wine at some future date for a sum greater than what you paid. Therefore the condition of the wine-or more importantly, the bottle-is of paramount consideration. The provenance of an investment wine is important. Before buying, you need to establish its history of origin and previous ownership. Satisfied that the bottle is in good condition, once in your possession it needs to be cellared correctly in the absence of heat, light and movement. You should document your ownership and the conditions of its cellaring before selling it to a new buyer.

What makes good wine?

The winemaking process

The quality of a wine is affected by a wide variety of factors that occur in and as a result of the winemaking, cellaring and handling processes. One of the key factors is the terrain and climate, commonly referred to as a ‘region’, where the grapes are grown. Different conditions affect different varieties differently. A Shiraz style from McLaren Vale in South Australia, for example, is a heavier and darker wine than the same style from the Swan Valley in Western Australia, which tends to be lighter and more peppery. A Chardonnay from the Hunter Valley is more full-bodied than one from Margaret River.

While knowing which vines are best suited to a soil type and climate is one aspect, another is knowing when to pick the fruit for particular effect. The fruit’s flavour at the time of picking is a major character of the residual flavours of the wine. After initial fermentation, some winemakers choose to ferment in oak, others not to. Using oak affects the reduction of tannins in the wine. Different types of oak-English, American, old-affect the flavour and character of the wine as it matures to its nominal alcohol level. It is in the barrel that a lot of transformations in flavours and character occur, and a great deal of skill is required to know exactly when to bottle the wine.

Different winemakers have different techniques and, while a good wine can’t be made from bad grapes, it is largely the winemaker’s skill that produces a good wine.

Taste

One of the ways we can tell the quality of wine as judged by its taste, is whether it has had successes in any of a number of wine shows held around the country. Experts from the wine industry judge wines on their quality and medal winners enjoy the benefits of being recognised and written about in the main media.

While not every medal winner is a wine that suits our taste, it is as a direct result of the shows and competitions that Australian wines have grown in popularity and quality. At Myshopping.com.au you can compare many award winning wines.

What’s your taste?

Regions and style

When you are shopping for wine, one of the first questions to answer is whether you are choosing a red wine or a white wine. Once you have decided this, you can then start to narrow down the different styles. Begin with the question of whether you are seeking a dry wine or a sweet wine.

Styles of wine are named after the region from which the grape originated. In the popular dark reds you have the Cabernet Sauvignon, Shiraz and Merlot styles that tend to be drier wines. Lighter reds feature Beaujolais, Pinot Noir and Rose styles and these tend toward sweeter wines.

Popular white wines include the Chablis, Riesling, Semillon, Chenin, Sauvignon Blanc and Chardonnay styles in dry wines, with Traminer Riesling, Moselle and late picked Verdelho in the sweeter styles. Aperitifs include sweet and dry sherry and Marsala. Dessert wines include Sauternes, Muscats and Ports.

Many wines are now presented as blended wines, a way to offer wider variety in taste and a way to use up less popular grapes and thereby minimise waste in the industry.

Australia has more than a dozen identified wine growing regions that produce distinctive wines of the main styles. The Barossa Valley in South Australia is possibly the most famous region with the richest heritage, and features many labels from subregions such as Claire Valley, McLaren Vale, Langhorne Creek and the Adelaide Hills. These regions produce some of the most spectacular Riesling wines, and Shiraz styles in the country. East of this region, near the border with Victoria lies the Coonawarra district (also known as Riverland), famous for its Cabernet Sauvignon. In Victoria lie the Yarra Valley and Mornington Peninsular districts. The Goulbourn Valley lies on the border with New South Wales. The Hunter Valley in New South Wales produces some of Australia’s finest wines, while in the West, Margaret River, t4he Swan Valley and the Plantagenet districts all produce fine wines.

Trends

Recent economic conditions and consecutive years of oversupply have changed much of Australia’s wine market. There are many small boutique wineries whose products can be bought direct from the cellar door. Many of these wines are featured on Myshopping.com.au by style and region.

The wine industry is encouraging the buying of wines and cellaring them (storing them in a cool place) for a period of time and enjoying them at a later time. To cellar your wine, store it somewhere cool, dark, airy, and free from vibration and dampness. Temperature stability is the most important factor in preserving wine in the cellar. Storing wine in an environment where the temperature varies gradually with the seasons is better than in a room that varies with the day and night.

For long-term storage, the ideal cellar temperature is 18 degrees Celsius and a relative humidity of 60-75%. Warmer conditions accelerate the development of wines, which could mean a reduction in the pleasure of drinking them.

The second phenomenon to occur through oversupply is the introduction of cleanskins, a method of selling wine without a brand label. This is presented as being ‘money saving’ because of a reduction in marketing expense, however the real cost saving per bottle is around 3-5 cents (the cost of printing and applying a label).

Cleanskins enable a wine producer to present a lower cost bottle, but this is mostly achieved by not having to identify the origins of the grape, or the varietal blends that make up the wine. And while it is true that some cleanskins are eminently drinkable wines, evidence suggests that they are generally of a far poorer quality than branded label products. It is suggested that you taste the wine before purchasing any cleanskins.

Wine is a high fashion product, and wine trends emerge on a regular basis. The best way to follow these trends is to shop using Myshopping.com.au—comparing prices and suppliers, and following medal winning labels.

Andrew Gates
http://www.articlesbase.com/home-and-family-articles/a-guide-to-buying-australian-wine-56053.html

Depends on what you want.

A plain text label can be made with any word processor, such as Word

You can also use Word to embed pictures. Or you could use Powerpoint or any graphic package to design and make labels.

There are some packages sold specifically for making winelabels but I think these are unnecessary.

You can buy very good labels from home winemaking shops and on line that have blanks spaces so you can insert your details.

Tom Pelick, Director of the American Wine Society has won prizes for the labels he has created and he has written a useful article on how to design and make labels, with suggestions and examples — it is here http://www.winelabels.org/artmake.htm

Try as you might, you can’t avoid them – promotional products are everywhere. Companies are finding out that if they give a little – say, a tee-shirt, a water bottle, or a magnet with the company’s logo emblazoned across the front – they can get a lot in return. Giveaway items branded with a company’s logo and business information can help increase a product or a business’s visibility, introduce a new brand, or just remind current and potential customers that a company is still eager to work for them.

But what about the businesses that don’t have the budgets to give posters to the first 20,000 fans at a baseball game? Now, thanks to offers like the Owl Wallet Light’s Printed Promotional Edition, small business owners don’t have to stay on the bench. The principle in this case is simple: companies take this already popular product – the Owl Optical Wallet Light is a credit-card-sized combination light and magnifying device that helps people illuminate and enlarge small print – and, through a simple purchasing option available through the Owl Light’s distributors, supply company information that they’d like printed on the product. For a low price, they’ll receive their supply of the Owl Optical Wallet Light, complete with their company’s name, logo, and contact information.

The challenge, of course, lies in choosing a product to advertise your business that people will use, and not discard – and that’s where the Printed Promotional Owl Wallet Light really shines. The Owl Optical Wallet Light is quickly becoming the favorite solution to Baby Boomers’ reading difficulties, whether those difficulties involve reading menus at dark restaurants, reading instruction manuals, or reading pill labels. Because the Owl Light fits conveniently inside a wallet, people never have to leave it behind, and because print isn’t getting any larger, and restaurant interiors aren’t getting any brighter, the Owl Light will never stop being useful. We know, then, that the Owl Wallet Light is a keeper. That means that every time a customer pulls out their Printed Promotional Owl Light – whether to make out the writing on the fuse box, or to pore over the fine print in an instruction manual – they get a reminder of a company that’s ready to do business with them.

Promotional products offer a practical and surprisingly inexpensive way to advertise a company. From pens, to hats, to mouse pads, these promotional giveaways help a business establish a lasting presence in their customers’ homes and lives, and few products do it so effectively as the Owl Optical Wallet Light’s Printed Promotional Edition. This economical and endlessly useful product magnifies and illuminates text – and now, thanks to the Promotional Owl Light, it can keep your business in the spotlight, too.

Additional information about the Printed Promotional Owl Light is available at http://www.theowllight.com

Steve T
http://www.articlesbase.com/small-business-articles/the-promotional-owl-light-83770.html

With the holiday season comes gifts, friends and family and lot’s of food. Many would be dieter’s are waiting to start that new diet as part of their New Year’s resolution. Instead of waiting, why not be proactive during the holidays by actively performing some tips that we have in store for you.

1. Reduce your intake of alcoholic beverages – Although this is a merry time of year, and many of us like to celebrate with a glass of wine or a bottle of beer. Do yourself a favor a limit yourself to one glass or bottle of alcohol. Alcohol increases insulin which increases appetite. The average American over the age of 14 consumes 2.65 gallons of pure (absolute) alcohol per year, which would average out to be more than 20 pounds of weight for every person in the U.S. Since one-third of the population does not drink, this figure would be 28 pounds of weight per year on the average for a person who does drink. Alcohol prevents the body fat from being burned, and alcohol removes the self-control required to tolerate hunger.

2. Increase the consumption of water – A recent study found more people drink soda over a year’s time than water. The body itself can only survive without water up to 72 hours before the human body shuts down. Drinking water also fills you up, feeling your stomach with fluids, therby giving a full effect. Drinking two glasses of water before eating a big meal may help you eat less and give your body the water it desperately needs. Drink at least 8 ounces of water daily, or 4 bottled waters. If you look at most bottled water labels, it contains about 16.9 ounces of water.

3. Reduce your intake of sugar – Sugar, soda & other artificially sweeten drinks and deserts goes straight to your waistline. Even juices contain high amounts of sugar and should either be limited or removed from one’s diet. If you’re craving orange juice, eat an orange instead. Although fruits contain natural sugar, it contains much less of the other fructose and high end sugars usually found it drinks, juices and sugar related beverages. It is the holidays, so everyone will eat sweets and deserts. Just make a consious effort not to divulge too much.

4. Eat slowly – Not only does eating slowly give you a more fuller effect after eating, but it’s way better for digestive purposes. Everyone get’s excited with the amount of good food available and sometimes eats too quickly. Again, be conscious of that and chew your food at least 20 times before swallowing and you’ll big differences in your digestive effects and feeling more fuller after eating.

5. Tighted your stomach with excercise – Yes that is correct. Most people won’t do this because again, they plan to start “right after the holidays”. But the key to losing weight and wellness overall is to be proactive about your weight and health. Doing something later, just for the sake of a couple of days is really silly. Be proactive and do 50 leg lifts or 50 sit-ups 30-45 minutes before a meal and your stomach will tighten up a bit.

6. Limit Your Intake of Saturated Fat – This is the kind of fat, found mostly in animal products, that increases blood cholesterol levels and has other negative health effects. It should supply less than one-third of the calories derived from fat.

Keep your cholesterol intake below 300 milligrams per day.

7. Vitamins and Minerals

Supplements cannot substitute for a healthy diet, which supplies nutrients and other compounds besides vitamins and minerals, but they can assist the body to function more effeciently when taken properly. Providing your body with the right types of vitamins and minerals may also lead to better weight management along with providing your body with added nutrients it needs to perform optimally.

Beau Penaranda
http://www.articlesbase.com/fitness-articles/tips-to-losing-weight-during-the-holidays-83288.html