Khaberni - In a different approach to the battle for weight loss, the program "With the Wise" on Al Jazeera Mubasher Channel observes a dietary experience that bets on balance instead of deprivation, presenting a model for healthy weight loss without giving up the pleasure of food or harming the daily lifestyle.
The experience dates back to pharmacist Yahya Zakaria, who went through a long journey with overweight, before successfully losing more than 20 kilograms through a balanced dietary program at "Diet Center Qatar", relying on commitment and continuity.
Yahya recalls the beginning of his journey, explaining that his weight reached about 92 kilograms, which he considered disproportionate to his height, before he began his dietary program, noting that the biggest challenge was changing the lifestyle completely.
He says the first weeks were difficult due to changing dietary habits and increasing movement, but the results encouraged him to continue after his weight dropped to 71 kilograms, and this reflected greater activity and higher self-confidence.
However, the experience was not without setbacks, as his weight increased again post-marriage and stopping the diet, which motivated him to decide to return to the dietary program in order to regain his previous weight and maintain it.
Yahya confirms that his success was linked to following a balanced diet combining carbohydrates, fats, and protein, with calories calculated according to the burning rate, allowing him the freedom to choose among several meals.
Variety limits boredom
And he adds that the variety of meals was a decisive factor in sticking to it, as it reduced the feeling of boredom, and helped him continue without resorting to food outside the program, with a gradual adaptation to the food portions.
On her part, Shaima Al-Qattan, a therapeutic nutrition specialist and manager of "Diet Center Qatar", explains that the design of dietary programs begins with a comprehensive study of each person's health condition and medical history.
She points out that the center does not only provide meals, but also offers psychological support and continuous monitoring, alongside encouraging participants to exercise, contributing to achieving the set goal in a healthy and sustainable manner.
Al-Qattan emphasizes that selecting the dietary system is influenced by several factors, including the health condition, daily lifestyle, and the time-bound goal, whether short-term or long-term, with alternatives suitable for each case.
Al-Qattan showcases the "Go Flat" dietary program, which includes 3 main meals daily, plus a snack and two side dishes, characterized by a low-calorie count and reduced carbohydrates.
She explains that this program suits people with little physical activity, especially those suffering from fat accumulation in the abdominal area, noting that its effectiveness primarily depends on the distribution of calories across daily meals.
Reinforcing monounsaturated fats
And she adds that the program resembles the "keto" system to some extent but focuses on reinforcing monounsaturated fats, such as those found in almonds and sesame oil, for their role in stimulating belly fat burning.
The program also relies on increasing the fibers found in carbohydrates, especially whole grains, which provide a feeling of satiety for longer durations, with an expected weight loss of between 2 and 6 kilograms in about 20 days.
According to Al-Qattan, breakfast in the program relies on fiber-rich ingredients such as oats or granola, while lunch includes a variety of options such as pasta, rice, or freekeh.
She points out that one of the most common misconceptions about dieting is the need to completely stop carbohydrates and sugars, warning of "hidden sugars" in juices and some beverages.
She gives the example of "Karak" tea, popular in the Gulf countries, explaining that a single cup of it may equal a full lunch meal in terms of calories, due to its content of condensed milk and sugar.
Al-Qattan advises eating whole grain bread for its richness in fibers and role in preventing constipation, and she prefers brown rice from a health perspective, with the possibility of consuming other types provided that the appropriate quantities are observed.
