Why New Orleans Water Makes You Weighty in Weight Loss

September 16, 2009


Why New Orleans Water Makes You Weighty in Weight Loss


If you could find a pleasant way of drying yourself up, you could immediately reduce your weight about 70% by removing the water from your person.

This “drying out” process is well known to prize fighters who are forced to trim down to a specified weight. By restricting liquid intake and at the same time increasing perspiration outgo through vigorous pummeling of sparring partners, they are able to lose several pounds of water in a brief time. An hour’s boxing match can take off as much as seven or eight pounds of pugilistic weight.

Reducing sodium, salts, steam baths, strenuous exercise and similar measures can take the water out of you too-but your fat quotient is changed very little.

Water lost by exercise or other means is invariably replaced because it is humanly impossible to avoid water intake over any great period. Even if you manfully or womanfully restrain yourself from drinking water, you are bound to get it in food, for even such a dry substance as smoked ham is more than half water.

It is only human to be respectful of things that are expensive, and on that basis water deserves your highest esteem.

Father Joseph J. Sullivan, head of the chemistry department of Holy Cross College, has calculated the dollars-and-cents value of the water we buy in common foods.

Taking 25 cents per 1,000 gallons as the average price of drinking water from the tap, he has found that:

Water in cabbage costs over $300 per 100 cubic feet.
Carrots contain water costing $600 per 100 cubic feet.
Asparagus provides water at a rate of $1,000 per 100 cubic feet.
Corn on the cob taxes you $2,500 per 100 cubic feet for its water content.
And-look out!-100 cubic feet of water yielded by egg plant, cucumber, or broccoli costs you anywhere from $5,000 to $6,000!


Mother Nature knows how to turn a neat profit on her raw materials!

But it would be churlish to make a fuss about it, for these succulent foods would be about as flavorsome as old gunnysacks if the water were removed.

Water is more necessary than food ,from one point of view it is food.

Water is the great temperature regulator, the basic fluid medium for all the body’s processes, and the supply is guarded zealously.

The brain contains water in practically the same proportion as milk. You have to have water to think, to move, to exist.

But there can be too much of a good thing. Waterlogged tissues may not be fat tissues, but that’s the way they strike the public eye. You cannot control your water content by exercise or intake, to any satisfactory extent.


It is important in reducing to take enough water. Unless there is sufficient moisture in the tissues you can’t break down and burn up fat. There is no valid health rule that can set down your water needs arbitrarily at six or eight or ten glasses a day. A great deal depends on what you eat, too. The safest rule is to drink enough water so that the color of the urine is a light straw yellow.

One way to prevent water retention is to be sure that you get enough protein.


Your most reducing calorie diets will provide that. When protein is severely restricted, water tends to accumulate in the tissues and make them puffy.

A second means of controlling water retention by diet is by restricting the use of common salt.
Salt has a natural affinity for water; look at the Pacific Ocean. Internally, your fluid economy is something of an ocean itself, in that it contains mineral salts in approximately the same proportions as are found in the seven seas.

Salt holds about seventy times its weight of water in the tissues. If you get a mental picture of one surplus teaspoonful of salt holding seventy teaspoons of water in captivity in your person, you may be encouraged to reduce your salinity. Unless there is water retention, however, or some heart or kidney condition, it is not necessary to restrict salt too severely in the diet.

Practically, this can be done by avoiding too liberal use of the salt cellar at the table and in the kitchen. Instead of salt, which is sodium chloride, you can substitute potassium chloride. As the salt surplus dwindles, excess water that it has held in subjection gradually disappears.

An increase in potassium discourages water retention too.

Vegetables are, in general, rich in potassium and low in calories. Reducing diets allow liberal use of vegetables of low calorie value, and there is an added virtue in the tendency of their potassium to drive out surplus water. Of course if you yield to the natural urge to sprinkle vegetables with common salt, this benefit will be foregone.

In a commendable desire to be fair, water keeps your weight down as well as up. One-fourth of the calories you consumed in yesterday’s meals have already escaped from your person in the form of water vapor-as insensible or invisible perspiration, and in the moist air exhaled from your lungs.
If you don’t believe it, breathe a few calories onto a mirror!

Hope you enjoyed this post, be sure to leave a comment in the comment section below

Also, if you’d like me to personally help you blow up your fitness level so you can have a lot more energy and less bloat in your life, then check out this New Orleans weight loss program here

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Comments on Why New Orleans Water Makes You Weighty in Weight Loss »

September 16, 2009

Lisa P @ 7:29 am

Bloating! it’s one of those things that plagues almost every women, especially when trying to fit in those skinny jeans!!!

Jonas @ 7:36 am

LOL, well fortunately I don’t own any skinny jeans :)

Lee @ 2:09 pm

Love all the photos…I wish I was a raisin instead of a grape…ha ha!

September 17, 2009

Jonas @ 8:21 am

Thanks for them comment Lee! Well at least grapes don’t have any wrinkles :)

September 18, 2009

Rebecca @ 11:49 am

The cat picture is freakin cute and laugh out loud funny!I’ll tell ya, water weight isn’t a main concern for me as long as i’m overweight with actual fat!When i’m down to my ideal weight maybe THEN i’ll give a hoot about bloat issues (tho i agree, it’s important to keep an eye on sodium intake for the well being of your ticker etc.)

Jonas @ 3:45 pm

hi Rebecca! thanks for your comment, i love it!!
You might want to check out this link to New Orleans Healthy Meals There is so much you can do with just diet to help you lose some body fat. :)

September 23, 2009

Rebecca @ 7:33 am

Thanx for the link!I also subscribe to Clean Eating Mag. which is a great resource for healthy eating. I’m gettin there on the body fat~overall I’ve lost over 100lbs,tho in the beginning not the best way(NO carbs).Now I’m tryin the better way (good carbs, interval cardio & strength train.)Also tryin to work on my head which is whats “broken” (not my rear!)

September 25, 2009

Rosalind @ 3:07 pm

It would also be nice to know where in the New Orleans metropolitan area is some best sit down restaurants where they serve good food without not alot of oils, fats and other additivies that cause serious calorie overload. Along with the first request, I’m also looking for restaurants that don’t give you portions that are really meant for 2 or 3.
If anyone can share this information, this will be great!

Jonas @ 3:38 pm

CHeck out MiLa’s in the CBD I ate there last week, very healthy and great portion sizes

Allison @ 9:50 pm

Hi Rosalind,
Just tell the chefs your requests, they will do that for you no problem! And Jonas, today I felt my ab muscles for the first time while doing crunches. Weird? It was a muscle epiphany! They were there when they weren’t before. Thanks so much!! Boot camp rocks!….. as does healthy eating…! http://www.milaneworleans.com/

Jonas @ 10:01 pm

Rosalind, Allison is head chef and owner at New Orleans Restaurant MiLa’s , Let her know if you go there and I bet she will make sure you get a great Healthy meal.

Allison, thats awesome! sometimes it takes a few hundred crunches but hey…you got it now! congrats and keep up the good work! I’m going to have to come in for dinner again soon!

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