1. Help! “I’m too young for the “middle-aged spread”
2. How come everything but my belly shrinks?
3. I know I need greens, but I don’t like them!

Help! “I’m too young for the “middle-aged spread.”  I was always the gal with the “good genes” when it came to weight. But now, as soon as I eat something, the food goes right to my belly, hips and thighs. And I feel like I’m PMSing 24/7. I know that as women age, they go through hormonal changes that can stall metabolism, but I’m only 34. What’s happening? 

The shift may be due to hormonal changes¬—but not as a result of aging. Symptoms of fatigue, irritability and fast weight gain in the female fat zones of the body point to ovarian overload, a condition in which nonstop stress keeps the level of the hormone cortisol chronically high. This causes the ovaries to overproduce estrogen, which attracts body fat to the belly, hips, and thighs. An easy way to reduce cortisol: Eat three servings daily of zinc-rich foods like 1 egg, 3 oz. of lean beef or ¼ cup of toasted pumpkin seeds. Once cortisol is under control, many women effortlessly lose up to four pounds every week.

How come everything but my belly shrinks?  For the fourth times this year, I’m trying to lose my last 30 pounds. But I have the same problem with every diet: I lose my “good curves,” like my butt and boobs, while my belly stays big. Am I doomed to have a large gut? 

Not at all! The key to targeting and shedding belly fat lies in consuming more lean protein (like white-meat poultry, eggs and fish) and monounsaturated fats (like those from natural oils and nuts.)  Protein triggers the production of the belly fat-burning hormone glucagon, plus increases muscle mass, so you lose only where you want to. And healthy dietary fats nourish the liver so it can do its job of melting body-fat stores, starting with its closest source—the belly. Aim for three to four fist-size servings of lean protein and up to four servings of monounsaturated fats daily. A serving size of healthy fats is equivalent to 6 olives, 1 oz. of almonds or 2 Tbs. of macadamia-nut oil. I recommend this oil instead of the more common olive oil because it is richer in the omega-3 fatty acids that give the liver a fat-burning boost. One to try: MacNut Oil ($10 for 250 ml, at supermarkets).

I know I need greens, but I don’t like them!   It’s no news flash that I be eating more veggies, especially given the history of cancer in my family. But—and I’m going to sounds like a little kid complaining about this—no amount of butter can make asparagus and Brussels sprouts taste good. Is there any way to make them more appetizing?

It sounds like you’re among the 25 percent of the population who are supertasters. (Yes, that’s the scientific term.) For these people, the bitter-taste receptor gene TAS2R38 makes compounds like the phenylthiocarbamide in many green vegetables (and others such as cabbage) taste “yucky.” Fortunately, leaving veggies on the stove or grill for a little longer—10 to 15 minutes total—  will heat them enough to break down the offending compounds. But if you’d prefer to eat them raw for maximum nutrition, try adding some agave. This natural sweetener masks bitterness and doesn’t spike blood sugar. Mix it with balsamic vinegar and use as a dressing.