How to Lose Weight, Without Counting Calories

In the quest for health, it’s easy to become fixated on calorie counting as the ultimate metric for weight management. Calories, which measure the energy content in food, have long been the focus of weight management and dietary guidelines. While monitoring calorie intake can certainly result in weight loss, an exclusive focus on calorie counting may lead us to overlook the broader picture of how the food we eat is impacting our health and appetite. This can ultimately hinder the long term sustainability of weight loss.

Foods rich in empty calories, like sugary snacks and highly processed foods, may meet our energy needs but provide little in the way of essential nutrients. Furthermore, they are also likely to cause sharp rises in blood sugar and insulin levels, stimulating the appetite.

This can leave us feeling unsatisfied and craving more, contributing to overeating and weight gain. Sometimes foods that are marketed as calorie controlled serving sizes really are not helping you control your appetite and total calorie intake.

Full disclosure: I am a RDN who is not into calorie counting, calculating macros, and tightly tracking calories in – calories out. I prefer looser guidelines for the proportions of meal components, approximate portion sizes, focussing on food quality and what nutrients are in your food, and mindful eating.

Weight management and counting calories honestly have little to nothing to do with why I chose nutrition as my career as a registered dietitian. I am not of the opinion that calorie counting is the most fruitful aspect of improving one’s nutritional status, or even weight.

Let me explain why, and where that leaves us.

Calorie Counting vs Food Quality: Opposing Forces or Foundational Concepts

In short, counting calories tells you nothing about food quality, if nutrition needs are being met, or how your body is responding to what you are eating.

A 100 calories of packaged ultra-processed ‘food’ is something different altogether compared to 100 calories of fruits, vegetables, beans, avocado, or lean pasture raised meat.

Food quality pertains to the nutritional content of the foods we consume. Whole, minimally processed foods like fruits, vegetables, whole grains, and lean proteins provide essential vitamins, minerals, fiber, antioxidants, a wide range of other compounds like phytochemicals, and even nourish our microbiome.

You could be in a calorie deficit or excess and have virtually no nutritional value to the foods you are eating. And if you have a calorie deficit, but the cells of your body are starving, it’s not going to be sustainable.

Processed Foods Lead to Weight Gain

Processed foods have less fiber, less vitamins and minerals, and more salt and added sugar. All of will play their own unique roles in keeping you hungry for more. Without eating enough protein, watching the sugar in foods, and eating fiber rich foods like beans, fruits, and vegetables, it is unlikely that your body is going to be able to feel full and satiated on a reasonable amount of calories.

Research has shown processed food consumption is linked to excessive calorie intake and weight gain. When we are hungry, eating unprocessed foods is more likely to provide the nutrients, not just calories, your body needs. Getting nutrient rich foods, without being so concerned about the calories, is more likely to leave you satiated and less likely to experience the cravings associated with eating processed foods.

Hunger Hormones

Your body has a complex system of hormonally controlled appetite regulation mechanisms pumping between your guts and your brain. It’s one of the things that has helped humans survive. To outwill it is not the approach you want to take if your goal is weight loss.

Hunger is a complex physiological sensation regulated by a network of hormones and signaling pathways in the body. Understanding hunger hormones helps you understand your appetite triggers. Here is an introduction to your hunger regulation hormones:

Ghrelin: The Hunger Hormone

Ghrelin is often referred to as the “hunger hormone” because its primary role is to stimulate appetite. Produced mainly in the stomach, ghrelin levels increase when the stomach is empty, sending signals to the brain to promote hunger. Ghrelin also plays a role in regulating energy balance and body weight, with higher levels encouraging increased food intake. Ghrelin levels tend to rise before meals and drop after eating, contributing to the feeling of satiety.

Leptin: The Satiety Hormone

In contrast to ghrelin, leptin is known as the “satiety hormone.” Leptin is produced by adipose (fat) tissue and acts as a signal to the brain, indicating that the body has sufficient energy stores. When fat stores increase, leptin levels rise, leading to reduced hunger and increased energy expenditure. However, in cases of obesity, individuals may become leptin resistant, where the brain no longer responds effectively to leptin signals, contributing to persistent hunger and overeating.

Peptide YY (PYY) and Cholecystokinin (CCK): Satiety Signals

PYY and CCK are hormones released in response to food intake, particularly in the small intestine. They signal to the brain that the body has received enough food, promoting feelings of fullness and satiety. These hormones contribute to the termination of a meal, helping to regulate portion control and overall energy intake.

TIP 1: Protein and fat in a meal help stimulate the release of cholecystokinin. So make sure you have a good protein source and healthy fat at each meal. A bowl full of pasta will nut help support the release of this important satiety signal.

TIP 2: Pay attention to when you are feeling full, and use this as your que to stop eating. We often stop eating when the show is over, the portion we put on our plate is finished, or as long as we are gathered at the table with others. Aim to stop eating when you’re comfortably full, not when you’re overly stuffed.

Insulin: The Blood Sugar Regulator

Insulin, produced by the pancreas, primarily regulates blood sugar levels by facilitating the uptake of glucose into cells. While insulin’s primary role is not to control hunger, it plays a significant indirect role in appetite regulation. After a meal, insulin levels rise to help transport glucose into cells, promoting satiety and reducing hunger. However, in cases of insulin resistance, where cells do not respond effectively to insulin, blood sugar levels can remain elevated, potentially leading to increased hunger and cravings.

TIP: To reduce excessively high insulin levels which can contribute to feeling hungry, minimize added sugars, sugary beverages, and refined carbohydrate foods.

Getting Off the Blood Sugar Roller Coaster

Foods have varying effects on insulin levels and satiety. When foods having a higher glycemic index spike your blood sugar levels, and therefore your insulin levels, no matter how strong your willpower is, your body is going to want to eat. Bad. It’s not all about willpower. Don’t blame yourself about not having enough willpower. Simply eating less calories of processed foods will not help you feel less hungry.

Your blood sugar is supposed to stay in a normal range of 70-110, and can be a little higher after meals while your body secretes insulin in response to the foods you eat so that the energy from your food can be delivered to the cells of your body. Insulin is the door man of your cell, letting the sugar into the cell.

Eating large portions of food, particularly carbohydrate foods or foods with lots of sugar, which is refined carbohydrate, results in your body secreting a sizably matched load of insulin. More sugar means more insulin to get all the sugar into the cells. Refined sugars get into your bloodstream fast. So fast, you can have more insulin in your bloodstream than you need to usher sugars into your cells. You can then end up with low blood sugar, making you hungry, because now you need to eat to get your blood sugar back up again.

Hunger hormones are just one piece of the intricate puzzle that governs our appetite and eating behaviors. Environmental, psychological, and social factors also play a significant role in influencing when and how much we eat. A balanced understanding of these hormones and their interactions with other factors can aid in making informed choices regarding diet, weight management, and overall health.

Fats and Your Cell Membrane

Dietary fats play a significant role in insulin sensitivity, a key factor in the regulation of blood sugar levels.

The type of fats consumed can have a substantial influence on insulin sensitivity and have been linked to body weight. Healthy fats, such as monounsaturated fats found in olive oil, avocados, and nuts, and polyunsaturated fats, including omega-3 fatty acids found in fatty fish, flaxseeds, and walnuts, have been shown to improve insulin sensitivity. These fats also help reduce inflammation, enhance cell membrane function, and promote better glucose uptake by cells, all of which contribute to improved insulin sensitivity. Remember, we want to have good insulin sensitivity so we don’t over stimulate the appetite.

Trans fats, often found in fried foods and often added on purpose by the food industry to processed foods in the form of hydrogenated and partially hydrogenated oils, are the least healthy type of dietary fats. They not only increase the risk of heart disease but also negatively affect insulin sensitivity. Trans fats promote inflammation, oxidative stress, and cellular dysfunction, all of which can interfere with insulin action.

TIP: Don’t think ‘non-fat’ or even ‘low fat’ necessarily. Think about ‘fat quality’. You want the good fats and to minimize or avoid the bad fats. Choosing healthier fats, minimize cream soups or sauces and saturated fat from animal products, and avoiding trans fat intake can help support better blood sugar regulation and reduce the risk of insulin resistance and type 2 diabetes.

Other Holes in the Calorie Counting Model

Too Few Calories Can Make You Gain Weight

Have you, or someone you know, ever lost 10 pounds, only to gain 20 back? Worse, it didn’t just happen once. Every time you lost weight, you gained back more than you lost?

The reason for this goes way back to survival days and how our metabolism works. When you eat less because you are dieting and trying to lose weight, it sends signals to your body that you’ve entered a stressed state that killed off many of our ancestors: famine. These famine signals make your body’s metabolism slow down so you burn less calories.

That means you will also store more of the calories you eat, because you burn less of them.

Calorie restriction, while often an effective strategy for weight loss, can indeed lead to a slowing of the metabolism over time. This phenomenon is often referred to as “metabolic adaptation” or “metabolic slowdown.”

This slowing of your metabolism is also occurring due to a decrease in digestion. As a result of eating less food, you burn less calories digesting food. The thermic effect of food is a phrase used to describe the calories burned during digestion. It takes more calories to digest less processed foods, too. So

Furthermore, when calorie intake is restricted for an extended period, your body may start to break down muscle tissue for energy, as muscle requires more energy to maintain than fat. This muscle loss further lowers your BMR, as muscle tissue plays a significant role in determining metabolic rate.

To mitigate the negative effects of metabolic slowdown during calorie restriction, it’s essential to strike a balance between calorie reduction and preserving muscle mass. Engaging in regular physical activity, especially resistance training, can help maintain muscle mass and support a healthier metabolism.

Additionally, gradual and sustainable calorie reduction, as opposed to extreme and crash diets, can be more effective in preventing severe metabolic adaptations. Consulting with a registered dietitian or healthcare provider can help you develop a safe and sustainable approach to calorie restriction that aligns with your weight loss goals while minimizing the risk of metabolic slowdown.

Calories vs Food Quality and the Microbiome

Whole foods also serve the symbiotic relationship we have with our gut bacteria. Fiber, for instance, is a prebiotic that serves as food for beneficial gut bacteria, promoting their growth and activity.

The health of our microbiome depends on the diversity and balance of microbial species present. A diet high in fiber and rich in plant-based foods can foster a diverse and thriving microbiome, associated with a range of health benefits. These include improved digestion, better immune function, and a reduced risk of chronic diseases like obesity and type 2 diabetes.

In contrast, diets dominated by processed foods, excessive sugars, and unhealthy fats may negatively impact the microbiome, potentially leading to dysbiosis (an imbalance in gut bacteria). Dysbiosis has been linked to various health issues, including inflammation and digestive disorders.

Timing of Meals

Meal timing, or the pattern and timing of meals throughout the day, has gained attention in the realm of weight loss, body composition, and overall metabolic health. While the significance of meal timing in weight management is still an active area of research, several principles and strategies have emerged that can potentially support weight loss efforts.

One aspect of meal timing that’s been studied and makes a lot of sense is the concept of front-loading calories. This means you are consuming a larger portion of daily calories earlier in the day, presumably when you are the most active, at least metabolically speaking. Some research suggests that eating a substantial breakfast and a moderate lunch, followed by a lighter dinner, may support weight loss.

This approach aligns with our natural circadian rhythm, where our metabolism tends to be more active earlier in the day and winds down for sleep at night. Additionally, eating more in the morning can enhance feelings of fullness, potentially reducing overall calorie intake throughout the day. And when you are full, you are far less likely to have low blood sugar that sets you up for making impulsive decisions about food. Like reaching for junk food.

Another widely discussed approach is intermittent fasting (IF), which involves cycling between periods of eating and fasting. Popular methods of IF include the 16/8 method (16 hours of fasting, 8-hour eating window), the 5:2 method (eating regularly for 5 days and significantly reducing calorie intake on 2 non-consecutive days), and the alternate-day fasting method. These fasting approaches may help with weight loss by restricting the time available for eating, which can lead to reduced calorie intake over time. Additionally, IF may promote fat loss and improved insulin sensitivity, both of which are beneficial for weight management.

Keep in mind meal timing alone is not a magic bullet for weight loss. The quality and quantity of the foods you consume, as well as your overall calorie balance, remain essential factors. It’s also essential to choose a meal timing strategy that aligns with your lifestyle and preferences. What works for one person may not work for another, so it’s crucial to find an approach that you can maintain in the long term.

Consulting with a healthcare provider or registered dietitian can help you make informed decisions about meal timing and weight management based on your individual needs and goals.

Mindful Eating

Mindful eating is a practice that encourages individuals to become more attuned to their eating experiences by fostering a deeper connection between mind and body during meals. It involves paying full attention to the sensory aspects of eating, such as the taste, smell, texture, and even the sound of food, as well as being aware of your body’s hunger and fullness cues. This practice can transform the way we relate to food, promoting a healthier and more balanced approach to eating.

At its core, mindful eating encourages individuals to eat with intention and without judgment. It means being fully present in the moment, savoring each bite, and cultivating a non-judgmental awareness of one’s thoughts and emotions related to food. By slowing down the eating process, mindful eating allows for a deeper appreciation of the flavors and textures of food, which can enhance the overall satisfaction and enjoyment of a meal.

Mindful eating has several potential benefits. Firstly, it can aid in weight management by promoting better portion control and preventing overeating. By paying attention to hunger and fullness cues, individuals are less likely to consume excess calories.

Secondly, it can help break unhealthy eating patterns, such as emotional eating or mindless snacking, by encouraging a more thoughtful and conscious approach to food choices. It’s important to recognize if you are eating as a means of processing, or avoiding, dealing with emotions. Find constructive ways of dealing with emotions that don’t involve eating. Consider journaling, exercise or going for a walk, talking to a friend or loved one, or making a worry tree to decide what to do.

Lastly, mindful eating can improve one’s relationship with food and reduce stress around eating, fostering a positive and sustainable way of nourishing the body.

In a world often characterized by rushed meals, distractions, and the constant barrage of food marketing, mindful eating serves as a powerful antidote. It encourages individuals to eat with greater awareness, listen to their bodies, and ultimately make choices that support their physical and emotional well-being. By practicing mindful eating, individuals can create a more harmonious and mindful relationship with food that extends beyond mere sustenance, enriching both their physical health and overall quality of life.

Benefits to Calorie Restriction

All of this said, the benefits of calorie restriction are almost beyond weight loss, and more along the lines of metabolic health. Eating more calories than you need is actually inflammatory in and of itself. Chronic low-grade inflammation is implicated in the development of numerous chronic diseases, including heart disease, cancer, and neurodegenerative conditions. Calorie restriction may dampen this inflammatory response, promoting a more balanced and harmonious immune system.

Calorie restriction may also enhance mitochondrial function, the energy-producing powerhouses within our cells. Improved mitochondrial function can increase our energy efficiency and may contribute to longevity and improved overall health.

It’s essential to approach calorie restriction with caution, ensuring that it’s done safely and with proper guidance to avoid malnutrition or eating disorders. Nevertheless, when practiced sensibly, calorie restriction can offer significant metabolic benefits, potentially leading to improved insulin sensitivity, weight management, reduced inflammation, and enhanced overall metabolic health.

Where Does This Leave Us?

We’ve explored some of the ways food quality and other factors outweigh focussing just on calorie counting. There are qualities and characteristics about the nutritional quality of the food you are eating that you need to focus on if you want to address some of the underlying contributors to weight gain. I recommend focussing on food quality, meal timing, and mindfulness before counting calories.

To briefly review:

  • A key strategy to weight loss is getting hunger under control. Eating foods that break down slowly (protein, fiber, whole foods) will help stabilize your blood sugar, insulin levels, and appetite.
  • Additionally, working on the health of your cell membranes by eating healthy fats and avoiding unhealthy fats with help optimize insulin sensitivity (which can help with appetite).
  • Avoiding eating after dinner, or at least in a couple of hours before bedtime if possible, is another component of weight management. Research suggests you will be burning less calories during this time as your body prepares for sleep. You’re much more likely to store the calories that you eat as fat by eating during these hours. Eating more of your calories during the day will be more likely to support your lean body mass, a.k.a. your muscles.
  • Be aware of how your body is feeling in terms of hunger and fullness. You can take this a step further by being more mindful during meal times, savoring each bite, making sure the television is off, and eating at a table for example, rather than standing up.

In essence, while calories remain an important part of weight management, food quality plays a foundational role numerous aspects of our health, appetite control, nutritional status, and health of our microbiome (and, by extension, our overall well-being).

Striking a balance between mindful calorie consumption and prioritizing nutrient-rich, minimally processed foods can help us achieve not just a healthy weight but also a vibrant and resilient inner ecosystem that supports long-term health.

Furthermore, diet is just one part of weight management.

Moving the body is important not just as a way of expending calories but also managing stress, moving energy around your body, and countless other benefits to the human body.

Managing stress and emotions can also be an important part of weight loss, particularly if you’ve ben struggling to lose weight.

If you are looking for a non-calorie focused approach to weight management and getting healthy, consider scheduling an appointment for nutrition services.

References:

Pascual RW, Phelan S, La Frano MR, Pilolla KD, Griffiths Z, Foster GD. Diet Quality and Micronutrient Intake among Long-Term Weight Loss Maintainers. Nutrients. 2019 Dec 13;11(12):3046. doi: 10.3390/nu11123046. PMID: 31847176; PMCID: PMC6950482.

Most J, Redman LM. Impact of calorie restriction on energy metabolism in humans. Exp Gerontol. 2020 May;133:110875. doi: 10.1016/j.exger.2020.110875. Epub 2020 Feb 11. PMID: 32057825; PMCID: PMC9036397.

Paoli A, Tinsley G, Bianco A, Moro T. The Influence of Meal Frequency and Timing on Health in Humans: The Role of Fasting. Nutrients. 2019 Mar 28;11(4):719. doi: 10.3390/nu11040719. PMID: 30925707; PMCID: PMC6520689.

Koliaki C, Spinos T, Spinou Μ, Brinia ΜE, Mitsopoulou D, Katsilambros N. Defining the Optimal Dietary Approach for Safe, Effective and Sustainable Weight Loss in Overweight and Obese Adults. Healthcare (Basel). 2018 Jun 28;6(3):73. doi: 10.3390/healthcare6030073. PMID: 29958395; PMCID: PMC6163457.

Santana JDM, Pereira M, Carvalho GQ, Gouveia Peluzio MDC, Drumond Louro I, Santos DBD, Oliveira AM. FADS1 and FADS2 Gene Polymorphisms Modulate the Relationship of Omega-3 and Omega-6 Fatty Acid Plasma Concentrations in Gestational Weight Gain: A NISAMI Cohort Study. Nutrients. 2022 Mar 2;14(5):1056. doi: 10.3390/nu14051056. PMID: 35268031; PMCID: PMC8912382.

Website | + posts

Anne Marie Berggren RDN, MS, CDN, CNSC is a Registered Dietitian with a Master's Degree in Nutrition, training in integrative and functional nutrition, nutrition for mental health, obesity and weight management, is a board certified nutrition support clinician, and an adjunct professor for the Stony Brook Graduate Nutrition Program teaching advanced clinical nutrition.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top