“The Belly Fat Cure,” by Jorge Cruise, is a low-carb diet that allows you to eat prepackaged and fast foods that are often discouraged on other low-carb diets. Cruise recommends his “15/6” rule, which means you limit your sugar intake to 15 g and your carbohydrate intake to six servings of 5 to 20 g.
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Find your nutrition label and check the serving size. This is important because eating a different portion size can dramatically affect the number of carbohydrates you consume, which will affect your weight loss, according to Cruise.
Find the total carbohydrate listing on the nutrition label -- it is the fourth major nutrient listing. If it is under 20 g per serving, consider the package serving size as one Belly Fat Cure serving. If it is 40 g per serving, consider this portion as two Belly Fat Cure servings, cut the serving in half or choose a food item with fewer grams of carbohydrate.
Find the dietary fiber listing just below the total carbohydrate listing on the nutrition label. Fiber is an indigestible carbohydrate that helps your body move food through your intestines. Tally up your fiber intake throughout the day, shooting for 25 g each day, recommends Cruise.
Create a spreadsheet list of your favorite fast food items. Make columns for serving sizes, carbs and fiber.
Look up the values for each food in the “Belly Fat Cure” or on the websites for each fast food chain. Cruise’s book offers lists of many fast food items with the bread removed.
Calculate Belly Fat serving sizes by adjusting each portion to come to no more than 20 g of carbohydrate.
Make a spreadsheet list of your favorite grocery foods that do not come with a nutrition label, such as fresh meat, vegetables and fruit. Make columns for serving sizes, carbs and fiber.
Look up the values for each food in the “Belly Fat Cure,” a calorie guide book or on the USDA Nutrition site, which lists calories, carbohydrates, and fiber content for many foods. Look up your favorite foods and plug in the details on your spreadsheet.
Calculate Belly Fat Cure serving sizes by adjusting each portion to come to no more than 20 g of carbohydrate.
Look for vegetables and fruits that are high in fiber, but low in carbohydrate like avocados and blackberries, recommends Cruise.