If diets worked, most of us would be super slim. After all, most of us have been on several diets. Sure, they may work short term. You’re desperate to lose that weight, go to extremes, and are pleased when the pounds start to shed. However, when you start looking at long term success rates, it’s a totally different story: Long term failure rate for dieters is 80% -95%, depending which study you read. (We don't know the exact number but researchers have concluded* that there is no evidence that dieting works in the long run)
I’d also like you to remember that diet companies make their money of failure, not success. The more people ‘fail’ (and put the weight back on), and then return to that company, the more money it makes. What nobody points out is that it is not you who is failing, but the diet. If you can’t keep the weight off, the diet hasn’t worked. Don’t blame yourself or lack of willpower. It's the diet, not the dieter that is the problem. So, let’s correct what I said above: Long term failure rates for DIETS is 80-95%
What are the reasons for such a high failure rate?
So, if diets don’t work, what does?
Luckily, there are some strategies that are proven to work:
Sounds boring? Well, it probably is. At least it’s not as exciting as the latest celebrity diet. It’s not easy, but it works. To be successful and create healthy habits that last a lifetime, it is vital to implement changes in four different areas of your life: nutrition, exercise, mindset and lifestyle.
The next time you hear about the latest diet craze, ask yourself: ‘Can I see myself doing this in two or three years time?' or 'Would I recommend this to my teenage daughter?’
If the answer is ‘no’, then don’t do it. Give the strategies above a go instead.
Don’t want to go it alone?
Book your free 1hour consultation with Julia McCabe, Personal Trainer and Nutrition Coach.
Contact us or email Julia directly: email@example.com
* "We asked what evidence is there that dieting works in the longterm, and found that the evidence shows the opposite" Janet Tomiyama, co-author of the study