The easiest way to cut calories? Eliminate excess dietary fat—meaning no butter, oils, or salad dressings (low-fat or fat-free dressings are OK); remove the skin from chicken; substitute egg whites for most of your whole eggs; avoid whole-milk dairy products; and ditch marbled red meats such as rib-eye for lean cuts such as flank. Keep some healthy fats in your diet, such as salmon, mixed nuts, peanut butter, and avocados.
The prevailing formula for a long time on how much fat you’re going to burn was calories in minus calories out, based on your basal metabolic rate (BMR) and exercise efforts, explains strength and performance specialist Joel Seedman, Ph.D., owner of Advanced Human Performance in Atlanta. But with all the different biochemical reactions in the body, hormonal response, and endocrine function, there are an infinite number of factors that can affect how your body is storing and breaking down calories.