Sydney’s dieters looking at one of the year’s new food trends
A diet that has been around for more than two decades is making a comeback among Sydney’s dieters, with the attraction being the volume of food which can be eaten.
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Strict dieting measures can be tough to stick to but yesteryear’s ‘volumetrics diet’ is helping Sydneysiders cut kilos without compromising on hearty meals.
Invented in 1999 by Penn State University academics in the US, the Volumetrics diet focuses on eating foods with the most nutrition but the least amount of calories.
Tipped as one of 2020’s hottest wellbeing trends, the diet promotes eating fresh produce, low-fat dairy and lean meat products in order to help people feel full, but discourages eating large amounts of cheese, sugary foods and nuts.
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Accredited dietitian Peta Cullis said the volumetric diet’s key to success was its “generalised” focus on healthier foods, making it simpler to follow than other diets.
“Volumetrics has the premise of what we as dietitians already suggest for healthy bodies, besides weight loss,” Ms Cullis said.
“A lot of aspects around certain diets aren’t ideal and limit different foods. This one is good as it’s quite flexible and not particularly restrictive, it’s generalised healthy eating and it doesn’t require anything special.”
Louise Vignoles from Darlinghurst is giving the volumetrics diet another go after being “impressed” with her results when she tried it the first time. The 22-year-old has been at it for two weeks and said eating the fresh food the diet requires leaves her feeling “more energetic” than before.
“When I work out I feel more focused and I can accomplish more since I started the diet,” Ms Vignoles said.
“It’s not difficult to stick to, even though cutting out sugar has been the hardest part. I just have more energy, I work out harder and then I feel good.”