The medical field is full of doctors who will toute the positive outcomes for patients who have used hynosis for pain and have found that these patients often need less medications and have gone through a variety of invasive surgical procedures with less overall discomfort. Web MD explains the results of various studies in more detail here.

Regardless of the type or frequency of pain one may suffer with, the relaxation gained by hypnotherapy has been shown to make patients more comfortable and fufilled.

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Alternative Treatments for Migraines and Headaches

Migraines and other types of headaches cause significant productive loss to employers. They are also one of the most common complaints seen in the doctor’s office.

Although drug treatments are effective, people suffering from headaches often use a wide spectrum of complementary and alternative therapies.

Chronic stress may contribute to the development of the most common types of headaches, including migraines and tension-type headaches. So it’s not surprising that alternative treatments aimed at stress reduction, such as biofeedback and relaxation, are well-studied and considered effective treatments for some patients with headaches. There are additional “nontraditional” headache treatments, including acupuncture, massage, herbs, and diets, for which there are varying degrees of effectiveness.

Biofeedback for Migraines and Headaches

Biofeedback is a technique that can help a headache sufferer learn stress reduction skills by providing information (feedback) about muscle tension, skin temperature, brain waves, and other vital signs. Small metal sensors, called electrodes, are attached to the skin and measure the amount of muscle tension or the skin temperature. This information is displayed as numbers, electrical waves, or sounds on a screen. For example, a stress response reduces skin temperature because of constriction of blood vessels, while a relaxation response results in dilated blood vessels and warm skin.

The results of several studies show changes in the blood flow in the brain during migraine attacks and in the pain-free periods in between. Using biofeedback training, a person can influence the blood flow to the brain and better manage a headache.

Most studies on biofeedback indicate that it reduces the frequency and duration of headaches, both in children and adults. In general, the effects of biofeedback appear to be comparable to many drugs used for chronic headaches, and can be recommended as early treatment for recurrent migraines.

Stress Management for Migraines and Headaches

Life events that increase stress, anxiety, and depression have been associated with chronic migraines and headaches. Certain antidepressant drugs are the primary therapy for some types of chronic headaches, such as a tension-type headache. The results of a large study indicate that stress management therapy reduced headache, headache-related disability, and use of pain medications to a similar degree as therapy with antidepressant drugs. However, the best results were obtained when stress management was combined with antidepressant medication.

It may be helpful to incorporate a regular practice of relaxation into a health-promoting lifestyle (getting enough sleep and eating a healthy diet, for example).

Biofeedback and relaxation training can be obtained at the psychology and psychiatry departments of many medical centers.

Acupuncture for Migraines and Headaches

Acupuncture is an ancient Chinese technique that involves the insertion of very fine, solid needles into certain points of the body. According to traditional Chinese medicine, acupuncture helps headaches by stimulating the body’s ability to resist or overcome illnesses and conditions by correcting energy imbalances. The term “chi” (pronounced “chee”) is used to describe the energy that circulates through meridians in the body. The belief is that migraine and headache pain develops when the natural flow of chi is disrupted, leading to an imbalance of energy, and that acupuncture can correct this energy disruption to restore physical, mental, and emotional health.

Acupuncture for Migraines and Headaches continued…

According to studies, acupuncture may cause the release of pain-reducing opioid chemicals, such as endorphins. In addition, acupuncture may stimulate the brain to release other types of body chemicals and hormones that transmit signals between different types of cells, including those of the immune system.

Acupuncture appears to be beneficial in treating a variety of health problems in addition to headaches. The World Health Organization currently recognizes more than 30 diseases or conditions, ranging from allergies to tennis elbow, that can be helped by acupuncture treatment. The Consensus Statement on Acupuncture by the National Institutes of Health, released in 1997, stated that for conditions including headache, low back pain, menstrual cramps, and carpal tunnel syndrome, acupuncture was useful as an additional treatment or an acceptable alternative to be included in a comprehensive pain management program.

What makes acupuncture a unique anti-pain approach is the suggestion that its effects may be long-lasting. In one recent study, acupuncture treatment reduced chronic pain in the neck and shoulder areas and associated headache, with the effects lasting for months.

Massage for Migraines and Headaches

The value of massage in treating headaches has not been demonstrated convincingly through clinical trials. Nevertheless, massage is a great way to reduce stress and relieve tension. It is especially effective in reducing tightness of tender muscles, such as those in the back of the head, neck, and shoulders, and increasing blood flow in those areas. For some people, massage may provide relief from headaches caused by muscle tension.

Herbs for Migraines and Headaches

Among herbs used for migraine and headache treatment and prevention, only the effectiveness and safety of feverfew has been examined in clinical trials. Feverfew is the most popular herbal remedy for prevention of migraine headache, and studies have shown that it is helpful and well-tolerated, with only mild side effects. However, the evidence is not convincing that this herb is more effective than a placebo (inactive pill). More rigorous and larger clinical trials are required.

Essential Oils for Migraines and Headaches

Another approach that has origins in herbal medicine is aromatherapy. In many traditional medical practices, the use of essential oil, simply by smelling it or by applying it to the skin, is thought to encourage relaxation and alter pain perception. Anecdotal evidence suggests that the use of lavender, ginger, or peppermint oils may help relieve tension-type headaches. More research has to be done to determine the effectiveness of this therapy.

Dietary Changes for Migraines and Headaches

Certain foods, such as chocolate, aged cheese, citrus fruits, red wine, and others, may cause headaches in susceptible people. For long-lasting management of headaches, it is important to identify and reduce food-related headache triggers (along with others, including stress, sleep deprivation, and fatigue). This can be done by maintaining a careful diary of headaches and eating habits. To date, only a few dietary intervention trials have been conducted to determine if dietary changes can reduce headache pain.

However, a significant decrease in migraine headache has been observed when dietary fat consumption is reduced. Other studies suggest that supplementing the diet with omega-3 fatty acids may be beneficial. Other potentially helpful supplements include coenzyme Q10 and melatonin. Again, more research is needed on these supplements to determine their safety and effectiveness.

Considering the lack of reliable data on the benefits of dietary approaches to headache management, it’s best to eat a well-balanced diet and avoid skipping meals or fasting, as this may trigger a migraine attack. Also, be sure to talk to your doctor before starting a new diet or taking any new medications, including vitamins, herbs, and supplements.

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Food allergies and reactions can be confusing. Often, it’s not easy to figure out which foods contain ingredients that may trigger a reaction. Further, many people who think they are allergic to a food may actually be confusing a food reaction for an allergy — and may not need to eliminate certain foods.

What is a food allergy?

A food allergy is a predictable reaction to a specific food or food group. An allergy is caused by an immune reaction to the protein in a food, which brings about a sudden release of chemicals that cause the symptoms.

Symptoms typically appear within a few minutes to two hours of consuming the food. They can range from mild — like a rash, itching, or swelling — to life-threatening, including breathing difficulties and swelling of the throat or tongue. Many people with severe allergies carry an epinephrine pen, a self-injectable device to help counteract the allergic reaction and give them time to get emergency medical attention.

Many children and adults will start with a single allergy, and then develop others. Some even “lose” their allergy over time. If you are allergic to milk protein, you may also be allergic to other kinds of milk protein, like goats’ milk and soy beverages.

What are the most common food allergies?

Eight foods account for 90% of all food allergy reactions: milk, eggs, peanuts, tree nuts, soy, wheat, shellfish, and fish.

In older children and adults, fish, peanuts, shellfish, and tree nuts are the most common allergies. These allergies are also considered the most serious, because they can be life-threatening.

If you are trying to avoid allergenic foods, what should you look for on food labels?

It is essential that you become an avid label reader. Start at the list of ingredients, which is where you will find the clues to what is contained within the product. 

Become familiar with all the food terms for your specific allergy. For example, if you are allergic to milk protein, you need to avoid all foods made from milk, including cheese, yogurt, half-and-half, and cream.  Avoid all foods that contain whey, casein, caseinate, nonfat milk solids, lactoglobulin, cow’s milk protein, nougat, curds, sodium caseinate, or lactalbumin. Look carefully at butter, margarine, ice cream, cakes, puddings, sorbet, breads, soups, vegetables with sauces, and more.

People with allergies would benefit from a diet that is less processed and closer to natural foods, because there are fewer additives in these foods that could cause problems. 

To read the enitre article, please go here.

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Could lack of sleep be causing you to gain weight?

Think about it: If you’re feeling sleepy at work, you may be tempted to reach for a cup of coffee (or several cups) and a doughnut for a quick shot of energy. Later you may skip the gym and pick up takeout on your way home to your family — no time to cook. When you finally find yourself back in your bed, you are too wound up to sleep.

It’s a vicious cycle, and eventually this sleep deprivation can sabotage your waistline and your health.

It starts out innocently enough. “When you have sleep deprivation and are running on low energy, you automatically go for a bag of potato chips or other comfort foods,” saysSusan Zafarlotfi, PhD, clinical director of the Institute for Sleep and Wake Disorders at Hackensack University Medical Center in New Jersey.

The immediate result? You may be able to fight off sleepiness. The ultimate result? Unwanted pounds as poor food choices coupled with lack of exercise set the stage for obesity and further sleep loss.

“Sleep debt is like credit card debt,” Zafarlotfi says. “If you keep accumulating credit card debt, you will pay high interest rates or your account will be shut down until you pay it all off. If you accumulate too much sleep debt, your body will crash.”

Not getting enough sleep is common — even talked about with pride — in the U.S.  “We brag about an all-nighter, but we do pay a price for staying up late and getting up early,” says Mark Mahowald, MD, director of the Minnesota Regional Sleep Disorders Center in Hennepin County.

Another characteristic of the hypnotic state is a subjective sense of “involuntariness”. People often state that under hypnosis they feel like passive observers to whatever takes place. For example, if you are asked under hypnosis to raise your hand, you may feel your hand rising like a robot arm, without any conscious doing or even decision on your part. This automaticity is by some considered the hallmark of true hypnotic experience. This is not really helpless involuntariness, however. Experience shows that if you really need to or want to, you can resist any direct suggestion on part of the hypnotist. You can even wake yourself from of the hypnotic state if you really want to.

People typically experience both mental tranquility and physical relaxation under hypnosis (relaxation is not a necessary condition for hypnosis, however; one can be both mentally and physically tense, and still be in a state of deep hypnosis). Various changes in perception are also common under hypnosis. Some people feel great heaviness coming over their bodies, others feel very light, numb or even disembodied. Subjective floating, sinking, spinning, and tingling sensations are often reported.

Other changes that accompany the hypnotic state, are the ones which make hypnosis a remarkable tool for mental and physical healing and make the various specialized hypnotic techniques possible. For example, hypnotic analgesia, the blocking of pain with the aid of hypnosis, depends on the mind´s ability to alter body perception in response to suggestion under hypnosis. Age regression, where the person´s mind recreates past experiences in vivid detail as if the events are being relived, relies on the greatly facilitated access to remote memory. Automatic writing, where the subject´s arm is temporarily disengaged from consciousness and allowed to write out responses reflecting unconscious material, depends on the mind’s passive automaticity; and projective techniques, such as watching something revealing about your problem on an imagined TV screen, make use of the enhanced creativity and imaginative ability possible under hypnosis. Finally, posthypnotic suggestions, which are instructions given to people under hypnosis that affect them after they wake up, rely on the increased automatic receptivity to suggestions in the hypnotic state.

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Layer zucchini slices, chopped spinach, or cooked carrots into lasagna. Stir broccoli florets into macaroni and cheese. Toss whatever veggies you like (tomatoes, spinach, mushrooms, broccoli, asparagus) into an omelet or quesadilla.

Eat More Vegetables Tip No. 2: Try them in soup.

Embellish your favorite soups with added veggies. Some homemade soups already contain a nice amount of vegetables, but most canned and commercial choices can stand to have their veggie quota bumped up. I love adding carrots to chicken noodle soup, and edamame or green beans to minestrone. Just add the raw or frozen vegetables while you are cooking or heating the soup.

Eat More Vegetables Tip No. 3: Slip them into salads.

Load your salads with all the veggies you enjoy (or at least tolerate). The options include cucumber, grated carrots, zucchini, green beans, onions, radishes, jicama, tomato, broccoli or cauliflower florets. You can even use spinach leaves instead of lettuce.

Eat More Vegetables Tip No. 4: Serve them raw.

Raw veggies can be more appetizing than their cooked counterparts to people who aren’t crazy about vegetables. The flavors of raw veggies can be milder than those of cooked ones. And the texture is crispy, rather than mushy.

Eat More Vegetables Tip No. 5: Take raw vegetables skinny dipping.

There’s nothing like a little light ranch dressing or onion dip to make a platter of raw veggies disappear. Make it super easy by using bottled light ranch, bleu cheese, or Italian dressing. To make light onion dip, stir onion soup mix into some fat-free or light sour cream.

Eat More Vegetables Tip No. 6: Sneak them into spaghetti and pizza.

Most people like spaghetti and pizza, which makes them a good place to sneak in some vegetables. Chop any vegetables your family likes (zucchini, onions, eggplant, broccoli, celery, carrots) and add them to the spaghetti sauce. The smaller you chop them, the less likely anyone will notice that they’re there. Vegetables can also be a tempting topping for your pizza, adding fiber and nutrients. Any combination of the following will work well: fresh tomato, onion, bell pepper, mushroom, zucchini, artichoke hearts, fresh basil leaves, and chopped spinach.

Eat More Vegetables Tip No. 7: Drink your vegetables.

There are several good veggie juices on the market (V-8 or carrot juice), even veggie-fruit juice blends that taste great. Or, create your own veggie blend juice by blending some carrot juice with a fruit juice (like mango, tangerine, or orange juice).

Eat More Vegetables Tip No. 8: Increase the fun factor.

Let’s face it: some vegetables are just more fun to eat than others. Corn on the cob (especially when grilled) continues to be fun into adulthood. So are veggie kabobs, and celery sticks filled with natural peanut butter or light cream cheese. And a zucchini half, tomato, bell pepper, or portobello mushroom stuffed with a savory filling can be as elegant as it is fun.

Eat More Vegetables Tip No. 9: Grill, baby, grill!

After you take your meat off the grill, why waste the hot coals? You’ll be amazed at how great grilled veggies taste. Before grilling, just brush veggies lightly with canola or olive oil, light Italian dressing, or the same marinade you’re using for your meat (make sure to use marinade that hasn’t touched the raw meat). Large pieces can go straight onto the grill (portobello mushrooms, zucchini halves, large pieces of eggplant, asparagus spears). String smaller pieces onto a skewer for a veggie kabob.

Eat More Vegetables Tip No. 10: Know how to cook the stronger flavored veggies.

The strongest tasting (and smelling) vegetables are those in the cruciferous family, along with some greens, and raw eggplant. Keep in mind that generally, the longer you cook these veggies, the stronger their odor and flavor will be. The exception is eggplant, which becomes milder with cooking.

Cruciferous vegetables include cabbage, broccoli, cauliflower, and brussels sprouts. Some research has found that people who dislike cruciferous vegetables tend to have a sensitivity for tasting a substance known as PROP (a bitter tasting component).

To cut the bitterness of these veggies, there a few tricks you can have up your sleeve. Add a little olive oil (or other fat) when stir-frying or sauteing; add something salty or sour (like a drizzle of light soy sauce, balsamic vinegar, lemon, or shredded Parmesan); or glaze the vegetables with something sweet (a small spoonful of honey or orange marmalade).

Eat More Vegetables Tip No. 11: Try them where you least expect them.

You might be surprised at how well vegetables can complement the featured ingredients in many of your favorite foods. Roasted red pepper, roasted or sun-dried tomato, and/or grilled eggplant all work well in hot or cold sandwiches. Raw tomato, spinach leaves, fresh basil, grated carrots, sprouts, sliced or grated zucchini, shredded cabbage (green or purple) go well in sandwiches, wraps, and pitas. Add grated or finely chopped vegetables to meat loaf, pasta fillings (such as manicotti), and fillings for Mexican entree fillings like tacos, enchiladas, and flautas.

Eat More Vegetables Tip No. 12: Be sensitive to textural turn-offs.

If your experience is mostly with canned or overcooked vegetables, give them a “fresh” start. You might be more willing to eat vegetables prepared in more texturally pleasing ways (lightly cooked stir-fry veggies, raw veggies, or veggies lightly cooked in a steamer or microwave, just to the point where they’re slightly tender but still have a nice crunch. Minimal cooking also keeps the color is bright and appealing. Consider a bright green asparagus spear, cooked just until crisp-tender. Then think about overcooked or canned asparagus, which is beyond soft in texture and has an olive green color.

Eat More Vegetables Tip No. 13: Even fast-food vegetables count.

You can even get vegetables at your favorite fast-food chain — as long as you like salads, that is. Look for side salads or salads made with grilled chicken and choose the light or reduced-calorie dressing. Use half of the packet of dressing (it’s plenty), and you’ll be adding just about 25-50 calories and 0-4 grams of fat to your salad.

Eat More Vegetables Tip No. 14: Don’t reward your kids (or yourself) for eating vegetables.

“Studies suggest that when we are rewarded for eating something, then the reward becomes the treat and we will not see the food itself as enjoyable,” notes Collins. When this is standard table practice for vegetables, we’re taught indirectly that the vegetables are the punishment we have to get through to reach our reward.

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Almonds are packed with a potent combination of energy-enriching nutrients, including manganese, vitamin E, magnesium, tryptophan, copper, vitamin B2 (riboflavin), and phosphorus. Magnesium has been called a miracle mineral because of its multifunctional capabilities: In addition to being an essential part of more than 300 biological processes, magnesium aids in the production of energy, supports the immune system, improves sleep patterns, relaxes muscles, relieves stress and anxiety, and boosts mood.

The protein and fiber in almonds stabilizes blood sugar and slows digestion, which helps regulate energy, so you have steady reserves over time. Healthy fats like the kind found in almonds have been found to curb appetite and prevent overeating that can result in weight gain and its accompanying feelings of fatigue. The fat and fiber in almonds also contribute a feeling of satiety that helps prevent mindless snacking. For these reasons, almonds and other nuts are frequently recommended as part of a healthy diet for people looking to lose weight.

Rev it up: Spread almond butter on whole-grain crackers, or combine a handful of raw almonds with unsweetened dried fruit for a satisfying snack full of fiber and protein.

Yogurt

Yogurt is full of calcium, phosphorus, protein, tryptophan, molybdenum, and zinc. It’s also a great source of vitamins B2 (riboflavin), B5 (pantothenic acid), and B12 (cobalamin). Thanks to its liquid-like state, the nutrients in yogurt are assimilated quickly and easily during digestion, which means you get an immediate boost of energy. Yogurt’s high protein content means that energy also has staying power.

Protein-rich snacks like yogurt can even pump up your probability for ditching the pounds. Since protein takes time to digest, you’ll feel satisfied for longer — which means less snacking and fewer calorie splurges throughout the day.

Yogurt also supplies the brain with tyrosine, an amino acid that boosts blood levels of the neurotransmitters dopamine and norepinephrine, resulting in a mood and mental boost. In a number of studies, tyrosine has also been effective at fighting fatigue.

Rev it up: Control your sugar intake by opting for unsweetened yogurt, and up the energy ante by adding chopped walnuts or ground flaxseed — both will add protein and omega-3 fatty acids for extended energy. Sweeten to taste with a drizzle of raw honey or pure maple syrup.

Pineapple

Pineapple is one of summer’s most popular fruits simply because it’s so delicious. But if you want more reasons, look no further: A rich source of manganese, vitamin C, vitamin B1 (thiamin), copper, fiber, and vitamin B6, this juicy fruit is a super snack for fueling energy.

Thanks to high levels of naturally occurring sugar (fructose), dietary fiber, and water, fresh pineapple is nature’s equivalent of a kick in the pants. The carbohydrate-rich fructose breaks down quickly for an immediate energy boost, while the fiber slows digestion for long-lasting results. Pineapple’s energy-extending capabilities don’t stop there: Manganese and thiamin are both essential in energy production and help metabolize carbohydrates. And the vitamin B6 in pineapple plays a part in converting tryptophan into serotonin in the brain for a natural mood booster.

In terms of energy, digestion is one of the costliest bodily functions. The good news: Pineapple contains bromelain, which contains a number of enzymes that help improve digestion. In addition, eating fluid-filled foods like pineapple can help prevent dehydration, one of the most common culprits of zapped energy. Water is necessary for every bodily function, including converting calories into energy, and even a slight dip in fluids leads to physical and mental fatigue.

Rev it up: Pair pineapple with protein-rich yogurt or nonfat cottage cheese. The combination of carbs and protein is ideal for stable and enduring energy.

Whole wheat snacks

Whole grains — especially whole wheat — are full of essential nutrients that energize both body and brain, including fiber; manganese; magnesium; iron; protein; carbohydrates; and vitamins B1, B2, and B3. Whole wheat is loaded with energizing B vitamins, which fight fatigue, maintain energy levels, stabilize blood sugar, improve sleep patterns, coordinate nerve and muscle activity, and boost mood.

Simple carbs like white bread and sweets provide a quick surge of energy, but the results are temporary. What’s more, the energy comes courtesy of a spike in blood sugar; once that subsides, you’ll feel depleted and fatigued. The complex carbohydrates in whole wheat, however, are absorbed more slowly, which translates into stable blood sugar levels for hours at a time and gradual, lasting energy.

Carbs are also full of tryptophan, the amino acid precursor to the feel-good chemical serotonin produced in the brain. Too much tryptophan can trigger a spike in serotonin that leads to drowsiness, though, so the key is to pick healthy carbohydrates such as whole grain toast, which is full of fiber, to slow digestion and regulate the flow of serotonin. That way, you’ll get a happy mood boost without the drowsiness.

Rev it up: Combining whole grains with protein is a classic energy-extending combination. Try whole-wheat crackers dipped in low-fat cottage cheese, or top whole wheat toast with your favorite sugar-free nut butter.

Edamame

Edamame, or boiled soybeans, are a great pick-me-up because they’re easy to make, easy to transport, and fun to eat right out of the shell. Soybeans are full of nutrients that contribute directly to a boost in energy as well as mood.

A single cup of edamame provides 116 percent of the recommended daily amount of tryptophan, which helps regulate appetite, enhance sleep, and improve mood — three factors that play a significant role in affecting energy levels. In the same serving, you’ll get 57 percent of the recommended amount of protein, 43 percent of your daily omega-3 fatty acids, 41 percent of fiber, and 49 percent of your daily iron — all important contributors to sustained energy.

Soybeans are also super-rich in molybdenum, an essential trace mineral that helps cells function properly, facilitates the use of iron reserves, aids in metabolizing fat and carbohydrates, enhances alertness, improves concentration, and helps balance blood sugar levels. All of these functions are crucially linked to the production and sustainability of energy. Molybdenum also helps prevent anemia, a common culprit of iron-deficiency-related fatigue.

Plus, soybeans are packed with folate, a natural mood booster that’s been shown to increase serotonin levels and improve symptoms of depression.

Rev it up: Combine half a cup of soybeans with equal parts shredded carrots, presoaked sea vegetables such as hijiki or wakame (two types of seaweed), and a tablespoon of rice wine vinegar for a savvy salad loaded with protein, fiber, minerals, and antioxidants. Optional: Top with a sprinkling of black sesame seeds.

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Flaxseed was cultivated in Babylon as early as 3000 BC, according to the Flax Council of Canada. By the 8^th century, King Charlemagne believed so strongly in the health benefits of flaxseed that he passed laws requiring his subjects to consume it. Fast-forward 13 centuries, and some experts would say we have preliminary research to back up what Charlemagne suspected all those years ago.

These days, flaxseed is found in all kinds of foods, from crackers to frozen waffles to oatmeal. In the first 11 months of 2006, 75 new products were launched that listed flax or flaxseed as an ingredient. Not only has consumer demand for flaxseed gone up, agricultural use has also increased — to feed all those chickens laying eggs that are higher in omega-3 fatty acids.

Although flaxseed contains all sorts of healthy components, it owes its healthy reputation primarily to three ingredients:

• Omega-3 essential fatty acids, “good” fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
• Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75- 800 times more lignans than other plant foods
• Fiber. Flaxseed contains both the soluble and insoluble types.

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That’s the finding of the latest Gallup-Healthways Well-Being Index, which shows that 63.1% of adults in the U.S. were either overweight or obese in 2009.

That was a small but measurable increase from 62.2% the previous year. The survey finds that 36.6% of Americans are overweight and 26.5% obese.

The Gallup-Healthways Well-Being Index findings are based on telephone interviews with 673,000 adults in January 2008 to December 2009. About 90,000 surveys were done each quarter, and the margin of error for the quarterly results is +/- 0.3 percentage points.

The survey finds that:

• 59.2% of obese Americans exercised at least one day per week, compared to 69.9% of overweight people, and 73.8% of normal-weight people.
• Obese people are less likely than people in every other weight category (overweight, normal weight, underweight) to have eaten five servings of fruits and vegetables on at least three days of the past seven.
• Obese Americans also are less likely to say they ate healthy “all day yesterday.”

Here’s a breakdown of groups that ate the recommended five servings of fruits and vegetables three to seven days per week:

• 71.6% of normal-weight people
• 69% of underweight people
• 68.9% of overweight people
• 67.2% of obese people

Body mass index (BMI) is a common measure of body fat based on height and weight.

(Calculate your body mass index at www.webmd.com/diet/calc-bmi-plus.)

A BMI of 30 or greater is considered obese, overweight if it’s between 25-29.9, normal if it’s 18.5-24.9, and underweight if it’s less than 18.5.

People who are obese are far more likely to report being diagnosed with high blood pressure, high cholesterol, diabetes, or to have had a heart attack.

The survey found that:

• Of people with high blood pressure, 46.2% were obese, 31.1% were overweight, 19.3% were of normal weight, and 17.2% underweight.
• Of people with high cholesterol, 36.8% were obese, 30.1% overweight, 19.2% normal weight, and 14.1% underweight.
• Of people with diabetes, 21.1% were obese, 9.8% overweight, 5% normal weight, and 4.2% underweight.
• Of people reporting heart attacks, 6.3% were obese, 4.8% overweight, 3.3% normal weight, and 4.4% underweight.
• Of depressed people, 23.3% were obese, 15.3% overweight, 15% normal weight, and 20% underweight.

The survey says that African-Americans in 2009 were among the most likely to be obese, at 36.2%, compared to the national average of 26.5%. The obesity rate among Hispanics, at 28.3%, is also higher than the national average. Asians are far less likely to be obese, with only 9.6% falling into that category.

The survey also reports that:

• 18.3% of young Americans are obese, compared to 27.6% between ages 30-44 and 30.6% among 45- to 64-year-olds. Of people 65 and over, 24.2% are obese.
• Men are more likely than women to be obese, 27.8% compared to 25.2%.

The report concludes that obesity is still on the rise and that reversing this trend may require the involvement of communities, businesses, and governments.

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