Wellness by Ryan

What Does 300 Calories Look Like

noreply@blogger.com (Unknown) — Sat, 06 Mar 2010 22:33:00 +0000

Lunch: 350-Calorie Meals & Portions
These midday meals contain 350 calories each--the perfect amount to keep you going without wrecking your diet. Packing one of the homemade lunches on the left doesn't take long, and look at all those low-cal and filling veggies you'll get! Notice how seemingly healthy options like the restaurant foods on the right can be very misleading! Those 350-calorie portions are pretty small.

Dinner: 400-Calorie Meals & Portions
Many people consume a larger meal at night, so we picked 400-calorie dinners here. By combining whole grains with lean protein and vegetables, these homemade dinners (left column) are a snap to prepare--and they'll keep the late-night munchies at bay! In contrast, the high-fat and high-calorie meals on the right don't offer much in the way of nutrition or volume.

The bottom line is that you can eat more and lose weight when you know how to pick the right foods and the right portions. Use the images and portions above as a guide to create your own healthy, diet-friendly and nutritious meals every day!

Find Out Which Fruits Should You Avoid

noreply@blogger.com (Unknown) — Sat, 27 Feb 2010 03:49:00 +0000

Low Carb - High Carb

Here is a List of Best To Worst Fruit

Fruit is an area where some of the low-carb diets part company, as some depend more upon glycemic index or glycemic load (South Beach, Zone), while others just look at total carbs (Atkins, Protein Power). Also, some diets (Atkins, South Beach) donï¿½t allow fruit at all in the first phase. In general, your best bet fruits are the ones near the top of this list, but do check carb counts (alphabetical list). These are roughly arranged by sugar content - where the information is available, based on a half-cup serving of fruit. However, see Why Carb Counts Vary -- all nutritional information is always approximate.
Good news: the fruits lowest in sugar are some of the highest in nutritional value, including antioxidants and other phytonutrients.

If you are considering using organic vegetables, check out this list of which fruits and vegetables have the most and least pesticides to help you guide your choices.
Fruits Lowest in Sugar
Small Amounts of Lemon or Lime

Rhubarb

Raspberries (more about berries on low carb diets)

Blackberries

Cranberries

Fruits Low to Medium in Sugar
Strawberries

Casaba Melon

Papaya

Watermelon

Peaches

Nectarines

Blueberries

Cantaloupes

Honeydew Melons

Apples

Guavas - Pineapple Guavas (Feijoa) and Strawberry Guavas are probably similar, but information that directly compares them is not available

Apricots

Grapefruit

Fruits Fairly High in Sugar
Plums

Oranges

Kiwifruit

Pears

Pineapple

Fruits Very High in Sugar
Tangerines

Cherries

Grapes

Pomegranates

Mangos

Figs

Bananas

Dried Fruit, such as

Dates

Raisins

Dried Apricots

Prunes

Related Resources
Carb Counts of Fruit Glycemic Index of Fruits Berries - Healthy, Delicious, Low Carb
Related Resources
Low-Carb Vegetable List Fruit List for the South Beach Diet Low-Carb Recipes
Low-Carb Resources
Low-Carb Home Page Low-Carb Discussion Forum Free Weekly Newsletter
Related Articles
Fruit on the Low-Carb Food Pyramid - Fruit in a Low-Carb Diet

South Beach Diet Fruit List - Fruits and Juices on the South Beach Diet

Know the Carbs in Your Fruit - Diabetes, Carbs and Fruit - Carbohydrates an...

High Sugar Fruits

South Beach Diet Diary - Entering Phase Two

Reference: Laura Dolson About.com

How Expensive Is Cheap Food

noreply@blogger.com (Unknown) — Wed, 10 Feb 2010 22:19:00 +0000

Groceries are Cheap... Disease is ExpensiveFebruary 10, 2009

Jon Herring
Editorial Director, Total Health Breakthroughs

Over the holidays in December, I stayed with my Mom for a few days. As we were cooking dinner one night, I opened the pantry to get some ingredients. Most of what was in there, I can only describe as a nutritional disaster. And after years of eating this way, it has certainly contributed to the poor health and weight issues she has experienced.

But I have learned from experience that it doesn't do any good to preach to family members. My genuine concern has too often been viewed as overbearing and self-righteous. So I made a more subtle comment.

"You know there's a new natural grocery store that just opened by the mall, Mom."

"Yeah, and you've got to pay arm and a leg to get out of there too," she said.

I left it at that and changed the subject. There was no sense in arguing.

Between elevated health insurance costs, annual deductibles, monthly drug prescriptions and missed work due to illness my mother and her husband spend thousands - probably tens of thousands - of dollars on health care each year. In fact, next month my Mom is having a hip replacement surgery due to carrying too much weight for too many years... but eating healthy is too expensive.

My brother recently told me a similar story about when his in-laws came to visit. He was making dinner and ran out of a few key ingredients. His mother-in-law offered to make a run to the store. They asked her to stop at the natural grocery store, because they didn't want to buy conventionally-raised meat.

She agreed to go there. But when she returned, all she could comment on was how expensive everything was.

Never mind that this woman and her husband are worth millions and a few hundred dollars here or there shouldn't make a difference. More to the point, he is diabetic and was hospitalized several times last year for heart problems. No telling how much that cost. She recently broke a hip due to bone-density issues. And they probably spend thousands of dollars a year on medications... but eating healthy is too expensive.

My personal experiences are not unique. In fact a recent large survey of Canadians and Americans revealed that more than half reported "high costs" as the most significant obstacle to healthy eating.

The first thing to understand is that disease and disability are far more expensive than even the most costly health foods and supplements. If you do not take care of your body - and if you abuse it by eating the wrong ones - the costs will be far higher than your grocery bills could ever be.

Your joints will wear out before they should. You will experience more pain and a lower level of energy. You will get sick more often. And your net worth will definitely take a hit. You will pay more for health insurance and life insurance... not to mention the out-of-pocket costs for surgeries and frequent doctor visits.

On the other hand, when you are operating at your peak, you will have more energy and creativity. You will feel better... and you will feel better about yourself. You will be happier. You will feel prouder to look in the mirror. And as a result, your relationships, your spiritual growth and even your career success will improve.

Quite simply, the time and money you spend on your health and your diet are the most valuable investments you can make. There is simply no price you can put on a healthy body and a clear, sharp mind.

And here is some great news if the economic downturn has you watching your wallet instead of your waistline...

Despite the misconceptions, eating a healthy diet does not have to cost that much more than the standard American diet of processed, nutrient-depleted, hormone-pumped, pesticide-contaminated foods that most people eat.

PERFECT BLOOD SUGAR!

Without tasteless, "cardboard" food...
Without endless hours of exhausting exercise...
Without a second thought!

Researchers have finally uncovered the real secret to maintaining healthy blood sugar levels...

And it's not a strict, flavorless diet OR an expensive membership to a fancy gym!

Believe it or not, the secret to ultimate blood sugar balance is a substance you've already got stockpiled inside your body. And by shoring up your reserves even more, you could...

Forget about exiling yourself to the land of the "sugar
free"
Eat what you want, when you want (without going crazy of course)
Stop feeling guilty about how hard it is to follow your doctor's long list of "do's" and "don'ts"

Imagine NEVER having to give your blood sugar a second thought!

Get ready to turn that daydream into a reality -- because you're about to discover the blood sugar secret no one's talking about...

For example, last night, my wife Kelley and I each enjoyed a piece of ruby-red Wild Alaskan salmon (Archer Farms from Target), half a baked sweet potato with grass-fed butter, a serving of sautéed broccoli (organic, frozen, from Costco) and a Wellness Bakeries cupcake. The entire meal: just over $4 per serving.

The night before that, Kelley made a pot of chili with grass-fed ground beef. The cost of the meal: less than $2 a serving. We also enjoyed a bottle of Natura Cabernet (organic, grown in Chile) for just $11.

For breakfast this morning, I had two organic eggs sautéed, half an avocado, an apple and a handful of almonds. Cost: less than $2.

I don't know about you. But when I can eat a hearty meal of fresh, organic foods for less than the cost of a Super Value Meal at a fast food restaurant... I don't complain about the cost.

With that said, here are several ways to save your dollars and still save your health...

Buy in Bulk

By far, the best way to save on food is to buy in bulk whenever possible. Not only will you save on the food, but you will also make fewer trips to the store.

You have probably noticed that food prices have been steadily increasing over the past few years. This is a trend that is likely to continue, due to droughts, shortages and monetary inflation. As long as there is no danger of spoilage, food on the shelf is just as good as money in the bank. In fact, food is probably a much better investment than cash in the bank.

If you have the space to do it, consider buying or building storage shelves to store more non-perishable foods. You can save a considerable amount of money buying staples, coffee and spices in bulk. And you can also take advantage of sales on canned goods and other foods, buying more than you need immediately and storing the rest.

You should also consider buying a chest freezer to store more frozen foods and prepared meals. This allows you to multiply the recipes you cook and freeze what you don't eat immediately. This saves time later, when you can just pull an already-prepared meal out of the freezer.

With extra freezer storage, you should also consider buying meat in bulk. You can take advantage of sales at the store. Or you might even consider going direct. Local farmers in many areas offer "cow sharing" or "cowpooling" programs. The farmer raises the animal. And when the meat is harvested, several people share the proceeds. You can buy a quarter of the meat from a grass-fed cow (about 200 pounds) for anywhere from $300 to $600. If you want to buy a "side" (half a cow) your savings per pound is even greater.

You can also save money cooking whole chickens or learning to cut them up yourself. In some cases, you can save up to 75% on a per pound basis buying a whole chicken, versus boneless skinless breasts. And you can also simmer the bones to create stock for soup - another meal.

A slow cooker is another great way to save time and money. You can use roasts and larger cuts of meat that you might not ordinarily cook. And since all you have to do is throw the ingredients together and turn it on, it saves a lot of time in the kitchen.

Shop in Season

Fresh fruits and vegetables are always priced higher during the non-peak seasons than in the summer and early fall. Not only are they less expensive when you buy them in season, but they usually taste better (tomatoes are not supposed to be pink and crunchy) and provide better nutritional value too. The best way to find organic food in season is to join a local CSA or visit your local farmer's market.

Even Better... Grow Your Own

You might not believe how much food you can grow in a very small space or in containers on a deck or porch. Last year, I picked up two young arugula plants on my way out of the grocery store. They were just three dollars apiece - and yet over the course of several months we probably ate 20 large salads from those two plants.

And even if you don't grow vegetables and salad greens, you should consider growing herbs and spices. It takes very little space. They are quite easy to grow. And most are quite attractive. So yank out those geraniums and plant some basil, thyme and oregano.

You can even landscape with certain plants. Several years ago, my brother planted a row of blueberry bushes. They are now over six feet tall. Last year, he harvested 75 pints of blueberries (and that was after the squirrels and birds ate their fair share).

Buy Frozen Veggies and Berries

If you are shopping on a budget don't forget about frozen organic vegetables and berries. They are usually much less expensive than those that are fresh. But the nutritional value is usually the same or often even better. After all, the produce is frozen and preserved shortly after being picked.

Your Health Is Your Greatest Wealth

There is no greater investment than an investment in your health. And there is no greater price to pay than losing it. The good news is that you can make healthy choices without breaking the bank. And I have only touched on a few in this article.

There are many other ways to save money on food and supplements without sacrificing your health. I invite you to submit your own ideas in the comments section on the website. Just scroll down and click "comment" to let us know your thoughts.

To Your Health,

Editorial DirectorTotal Health Breakthroughs

Why "Low-Glycemic" is the Way to Go

noreply@blogger.com (Unknown) — Wed, 10 Feb 2010 16:12:00 +0000

Why "Low-Glycemic" is the Way to Go

by Ori Hofmekler

Question: Ori, How do you recommend low glycemic carbs and then talk
about the short window of opportunity. Won't the rate of digestion of a SLOW
carb be too long? Research points to a 2 hour window (it is only 4 hours if you
are eating plenty of carbs during the 4 hours).

Also, research recommends a 8-1.2g of carbs per Kilo of body weight per 1-2 hours (frequency depends on the amount of glycogen used). IF someone weighs 100 kilo, wouldn't it be hard to eat 80-120 g of complex carbs in one sitting? Finally, have you considered the revised Glycemic Load ratings, the effect of exercise on GLUT4, the very anti-catabolic effects of insulin, the 200% improved insulin sensitivity after workouts, the very different effects of whole proteins versus peptide bonded di and tri peptides proteins.

Answer: With all due respect to your stats, they're meaningless in
real life. The information you get from muscle magazines is typically inadequate.

If you get it from Pub Med - notice that many of the studies are sponsored by
commercial sport nutrition companies to make you purchase a cheap protein
powder (80% sugar or simple starch mixed with degraded soy or whey isolate + artificial flavoring, etc.).

The truth is that there is no conclusive evidence as to how much carbs are needed per muscle mass after exercise.

There is however evidence that insulin (not carbs) is the influencing factor in whether an anabolic action will occur or not. It is also a well known fact that when insulin is over-spiked - such as with over 10g of sugar intake per serving, it will instantly lead to a certain degree of insulin resistance.

I'm aware and I've written articles on the benefits of exercise on improving insulin sensitivity. Nevertheless, there is evidence that even one meal with excessive carbs can jeopardize the insulin stabilizing benefits you get from exercise. Consuming too many carbs after exercise is a recipe for insulin resistance and fat gain, particularly in the belly.

This is exactly what happened to a famous muscle magazine editor who
admitted to me over the phone that after using a commercial recovery meal
product (loaded with simple carbs) after exercise, he noticed an accumulation
of stubborn fat in the belly which he could not remove. I suggested that he
drop this product and instead incorporate a low glycemic recovery. As a result,
he noticed an immediate leaning down effect in the belly area. That's why we've created our protein products in this way - all natural and low glycemic - so that people can use them before and after exercise - and always benefit with no side effects. As for the sources of my science, they are all documented in the back of my books. None of my references are from muscle or fitness magazines.

Metabolic processes involve a huge complex of events on the cellular level
and the systemic level, integrated with each other and regulated by different
control mechanisms which are also influenced by environmental factors,
including nutrition and exercise.

Unfortunately, much of this information, acquired from muscle and fitness magazines, is written by people who have no background in biology and a very limited knowledge of nutrition. For these magazines the industry comes first, i.e. advertisements come first and the truth . . . who cares? We provide you with real factual information via our weight loss memberships. I expect that the dedicated individual will be curious enough to read the original information and the science references before questioning the technicalities.

Do you want to learn more about Ori Hofmekler’s Tenacious Fat Solution kit to help get rid of your stubborn belly fat?

The Tenacious Fat Solution Kit will help you remove hidden
obstacles to weight loss.

Our products have no sugar added (which is groundbreaking),
they are made with all natural products, they are low carb, and they taste
amazingly delicious!

Claim back your body!

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How Does Movie Avatar Relate

noreply@blogger.com (Unknown) — Thu, 07 Jan 2010 08:50:00 +0000

(NaturalNews) If you see just one film this holiday season (or even this year), make it James Cameron's Avatar. It's a powerful, inspiring film that demonstrates movie-making at its best, and it delivers a crucial message for our time: That all living beings are connected and that those who seek to exploit nature rather than respect it will only destroy themselves.

Much of the press about Avatar has focused on the special effects, the motion capture and the 3-D presentation. These are modern filmmaking marvels, for certain, but the film succeeds for a far more important reason: Its story -- and its message. Others have reviewed the film in a more critical light; notably Alex Jones who sees it as more of a propaganda piece (http://www.infowars.com/alex-jones-...). But I see the film differently, and I think it carries a strong, positive message. (Spoiler alert: This article discusses some of the plot elements of the film.)

With Avatar, Cameron has delivered a fast-paced fantasy adventure that weaves together a stream of powerful themes that are so important to our modern world that they extend far beyond the world of fictional film: Issues like corporations destroying nature for profit, the lack of respect for living creatures, and the failed policies of "militarydiplomacy" that the USA continues to pursue. The themes in Avatar reflect the greatest challenges of our modern world, and the message of Avatar is both deeply moving and highly relevant to the future of human civilization.

Not many who view Avatar will understand all this, of course. To the younger crowd, Avatar is simply a cool action-adventure film with a compelling love story that makes it a great date flick. But to those who've been around on this planet a little longer, the story of Avatar is a far important story of good versus evil, war versus peace, destruction versus healing and isolationism versus interconnectedness. This depth of sensitivity to life is rare to find in any film these days, much less a blockbuster feature film, but that's what makes Avatar so truly remarkable: It speaks to viewers at many different levels, intertwining the core themes of human mythology in an extremely tight, fast-paced screenplay that doesn't let a second go to waste.

That's classic James Cameron, of course: Cutting scenes, dialog and seconds out of the film until it becomes a polished, tightly-presented story that transports you into the on-screen world and doesn't let go of you until the credits roll. It's an emotional story, too. Much like Titanic, Avatar convincingly pulls you into the minds and hearts of the key characters, delivering an authentic emotional connection with the on-screen characters even though their skin is blue.

Colonialism

The overriding theme of Avatar is one of western Colonialism, where western nations use their military might to invade lesser developed countries, terrorize their people and pillage their lands for valuable natural resources.

And yet these acts of military imperialism are always justified by the imperialists. As the top military commander says in the film in response to the natives resisting their lands being pillages, "We'll fight terror with terror!"

It remains the standard operating procedure of any military imperialist nation: Invade whatever country you wish, and if the locals fight back, condemn them as terrorists and use that as an excuse to turn up the heat with even more bombs and weapons.

Gaia and the interconnectedness of nature

One of the more interesting elements in Avatar is the neural connection fibers that each living creature is born with on the planet. Animals, humanoids and even the trees have these neural connection fibers, allowing all living creatures to "plug in" to each other's neural networks. Once connected, they can feel each other's emotions and thoughts. They are, in essence, operating as one single being with expanded sensory awareness.

This plot element is largely thought of as fiction, but in reality, it is merely a representation of something that's very real in our world: The interconnectedness of all living systems through methods that science hasn't yet identified. Although science won't admit it, there does exist some medium of communication between living things right here on planet Earth.

Plants, for example, really do talk to each other through their roots and other sensory systems. The study of this field of science is called Plant Neurobiology, and the world's top research facility is the International Laboratory of Plant Neurobiology in Italy. There, it has long been established that plants are, in fact, intelligent. (http://www.wired.com/science/discov...)

Recent research actually demonstrates that plants communicate over their own "chat networks" where important information is exchanged about what's happening in their immediate environment. (http://www.physorg.com/news10994483...)

The world depicted in Avatar also demonstrates the healing power of Mother Nature as the key character Jack Sully has his consciousness transferred from his broken human body to his much stronger alien body through the help of a healing tree (into which all the natives are neurologically plugged in, too).

The concept of Gaia is also unleashed in the film, although it's never referred to as Gaia. At one point in the film when all hope seems lost for the natives, Jack Sully prays to Gaia to help save them, at which point the female character Na'visays, "[Mother Nautre] doesn't take sides. She only maintains the balance of life." This demonstrates a much deeper understanding of the role of nature than most modern humans grasp.

Avatar and the Amazon Rainforest

Much of what takes place in Avatar could be described as a very accurate reflection of the struggle between petroleum companies and the indigenous populations of the Amazon rainforest.

As someone who lives in Ecuador full time, I am particularly aware of some of the local details of this struggle. It is essentially the same setup as Avatar: Native people live in harmony with the environment, respecting the life around them, and then a western corporation shows up and destroys their ecosystem, poisons the people and exploits the land in order to mine it for valuable natural resources. The people fight back and they're met with military force.

This reflects the very modern story of the indigenous Ecuadorian Indians versus Chevron and its oil drilling agenda. Read more about this conflict between Chevron and the people of the Amazon here: http://chevrontoxico.com/

Fighting back

What's satisfying about Avatar, of course, is that the natives fight back. Rather than allowing their lands to be destroyed by corporate greed, they fight the imperialists with intelligence and a network of willing animals operating via land and air -- animals who ultimately allow the natives to defend themselves against the invaders.

Here's where Avatar really becomes fiction, because in the real world, spears usually aren't victorious over bullets. And hoards of large bullet-proof animals don't stampede to your rescue. But that's Hollywood, and it makes for a great story even if it's not an accurate reflection of what happens in our world.

There's a level of violence in Avatar, but it's not gratuitous, bloody violence. It's not gore, and the military action violence that takes place in the story always moves the story forward. James Cameron never uses violence solely for the sake of violence -- he uses it in the film as a crucial part of the story.

Technology and emotions

The reason Avatar works is because the technology has advanced enough for CG (computer graphics) to accurately capture and render the subtleties of facial expressions. As human beings, we are hard-wired to read and interpret subtle facial expressions as emotional content, and without the subtleties, computer-animated characters look stale and plastic.

But thanks to the remarkable technology that Cameron has applied to Avatar, facial expressions are convincingly carried through the computer-rendered alien characters (no doubt with a fair bit of 3D modeling work to help augment the motion capture). The result is a level of human authenticity (in alien-looking characters) that has never been achieved before... in any film!

Remember, though, that technology alone never makes a great film. It's the story that really makes it work. Technology just makes the story convincing.

Go see Avatar

If you love nature, and you love to see beautiful alien worlds depicted in breathtaking scenery, go see Avatar. If you love action films, or a touching romance, or science fiction, go see Avatar. In my opinion, it is easily the best film of the year, and perhaps even the best film of James Cameron's career.

It also delivers a message that feels right at home to NaturalNews readers: The love of nature, the interconnectedness between all living things, and the victory of good over military might. Avatar is much more than an action flick. It's much more than a love story, too. In my view, it's an urgent message for our modern world where many of the atrocities committed by the human invaders in Avatar are being carried out right now against our own planet.

When it comes to planet Earth, after all, humans are the imperialists. We have destroyed much of the natural habitat on our planet; we've poisoned the rivers and oceans; we've polluted the sky and burned up much of the planet's natural resources. In our quest for more energy, more consumption and more profit, we are stupidly destroying our own planet... and destroying our own future in the process.

We are, in effect, both the invaders and the natives on this planet, and through our misguided collective consumption, we are destroying our own land, our own trees and our own home. And because life is so delicately interconnected, in destroying our own planet, we are only destroying ourselves.

This is one of the many messages that Avatar delivers. Go see the film yourself to catch the rest.

The Facts About Bottle Water

noreply@blogger.com (Unknown) — Mon, 14 Dec 2009 22:21:00 +0000

Presented by Online Education

YOU SHOULD DRINK THE BEST WATER ON EARTH Kangen Water™

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Why Americans Are Fat

noreply@blogger.com (Unknown) — Sun, 13 Dec 2009 03:11:00 +0000

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Color Me Healthy

noreply@blogger.com (Unknown) — Sat, 12 Dec 2009 19:04:00 +0000

Color Me Healthy

An Easy To Follow Guide Go Disease Prevention

The plan follows the Color Code System,devised by David Herber,
M.D. Ph.D.,Professor of Medicine at UCLA and the director of the
UCLA Center for Human Nutrition. In his book, "What Color is
Your Diet?" Dr. Herber classifies fruit and vegetables into seven
color groups with each color representing a plant chemical with a
specific benefit. What's great about this system is that people

can easily understand which whole foods and which nutrients target
which disease.

Red Group: Included in the red group are tomatoes, pink grapefruit
and watermelon. These fruits contain the phytonutrient lycopene, which
may prevent heart disease, lung disease and prostate cancer.

Red/Purple Group: Grapes, red wine, grape juice, cranberries,
blueberries, blackberries, strawberries and red apples are part
of the red/purple group. These foods contain anthocyanines,
an antioxidant that appears to protect against heart disease by
inhibiting blood-clot formation.

Orange Group: Included in the orange group are carrots, mangoes,
apricots, cantaloupes, pumpkin, acorn squash and sweet potatoes.
All high in alpha and betacarotene, these foods may prevent
cancer by blocking cell damage caused by oxidation.

Orange/Yellow Group: This group targets the prevention of heart
disease and includes the nutrient beta cryptothanxin. Included in the
orange/yellow group os orange juice, papayas, tangerines, peaches,
oranges and nectarines

Yellow/Green Group: Here's the group that includes spinach, mustard
greens, turnips, collard greens, yellow corn, green peas, avocado and
honeydew melon. Because these are the whole foods that contain
lutein and zeaxanthin which target the eyes, they may help prevent
cataracts and age-related macular degeneration.

Green Group: This group includes broccoli, brussels sprouts, cabbage,
Chinese cabbage and kale. These foods contain sulforaphanes, isothiocyanates
and indoles which speed up the action of enzymes that break down carcinogens in the body.

White/Green Group: White wine, garlic, onions, celery, pears and chives
are rich in flavonoids. Plants in the onion family also contain allicin, which
appears to deter the growth of tumors.

Putting phytonutrients to work for you! Research shows that

free radicals,the by-product of breathing, damage DNA and

cause cancer and other diseases.Recent studies indicate that

80 to 90% if all cancers are not inherited, but are caused by

DNA defects that could be prevented by eating phytonutrient-rich

whole foods.Phytonutrients in the color groups listed,target specific

tissues and organs where they protect against oxygen damage.

The production of free radical soars as we age,while our bodies

natural DNA defenses break down. Dependence on the DNA defenses

available in whole foods becomes increasingly important and that's

where color coding your food can help you maintain optimum health.

Nutrition experts advise eating at least one serving from each of

the seven color groups daily.

To get those daily servings, there's no need to consult complex

charts, formulas and exchange lists. With a Vitamix machine on

your counter, you have over 400 delicious, whole food recipes

that can be made in minutes.

EXTRA! EXTRA!

Phytonutrients aren't the only benefit of eating from the complete

color palette. Whole foods add fiber to your diet, so you'll fill up on

fruits and vegetables and eat less high-fat and high-sugar foods.

The added bonus is that you reduce excess body fat, you further

decrease your risk of disease.

Multiply the Benefits of Your
Raw Food Diet with the Vitamix 5200

The Vitamix 5200 makes juice, blends beautifully, grinds nuts for nut butter, chops vegetables,
makes frozen fruit desserts and can even warm food to just the right temperature. The powerful
motor combined with stainless steel blades and a specially designed container enables this
appliance to perform dozens of difficult kitchen tasks in a matter of minutes--with no need for
any attachments.

The Vitamix machine ruptures the cell walls of raw foods to make the enzymes more bioavailable.
Valuable life-giving nutrients locked inside the pulp, peels and seeds of fruits and vegetables
cannot be absorbed as easily when these foods are simply chewed. When fresh, whole foods
are taken down to the cellular level by the Vitamix, the nutrients become readily available to
nourish your body. Breaking the food into microscopic particles also releases more flavor,
so your raw food meals are not only more nutritious, but also very delicious when made in the
Vitamix 5200. I use my Vitamix 5200 everyday and I recommend it to you.

JUST IMAGINE THE DIFFERENCE IN ABSORPTION

WHEN CHEWED FOOD IS COMPARED TO VITAMIX

THE PARTICLES ARE MUCH SMALLER EASIER TO DIGEST

CHEWED TOMATOES VITAMIX TOMATOES

What Burns More Fat Cardio or Weights

noreply@blogger.com (Unknown) — Fri, 11 Dec 2009 00:23:00 +0000

Aerobic vs. Anaerobic Exercise- Running Or Lifting Weights

The typical woman who squeezes in a few hours a week for a workout may not be educated in the actual science of what her muscles are doing. But, given the understanding of the brains behind your aching muscles, you can get the most out of your workouts.

Aerobic and anaerobic exercising describes two different kinds of work your body does while you’re in the gym.Aerobic exercise causes your body to use oxygen to make energy. While anaerobic exercise does the opposite- your body creates energy without oxygen.This occurs because your body needs energy so badly it will create it from other chemicals in your body.

What does all this really mean?

During your workout, you may unknowingly switch from aerobic to anaerobic exercise. The simplest way to tell is by monitoring your heart rate. When you are working at about 70% of your maximum heart rate ( Take the number 220 deduct your age then multiply that by 70%), if your 80% or higher you are doing aerobic exercises. The way you perform your exercise determines if you are workouting out aerobically or anaerobically.

Why exercise one way over the other?

Your method of workout depends on what you are attempting to accomplish. Anaerobic exercise burns more calories than aerobic (about a 6/1 ratio). Where as aerobic exercise burns 25% muscle and 75% fat, anaerobic exercise burns 100% fat. Most avid runners maintain elevated heart rates resulting in loss of lean muscle tissue.

Typically anaerobic workouts use resistance training equipment, such as weights or machines in your gym. However, the best health benefits can come from knowing how to mix aerobic and anaerobic exercise successfully.

Using a treadmill, elliptical, stair stepper, stationary bike or other machine of the sort most likely already has aerobic/anaerobic programs built in. Choosing a program with sporadic intense hills and using occasional high resistance (anaerobic) combined with long sprints and low resistance (aerobic) is a great way to grow use to using the best of both worlds.

Odds are, enrolling yourself in a cycling class, or jumping on a machine and using a set program will do more for you than straight running or biking will in about the same amount of time.

How to Lose Your Belly Fat Quickly and Naturally

noreply@blogger.com (Unknown) — Sun, 11 Oct 2009 22:17:00 +0000

Q. How I lose my belly fat? I’ve tried several things but nothing worked”. I do 100 daily sit-ups, cutting calories drastically, excess cardio, fat burners, etc.

A. If you can’t lose your belly fat, you’re using the wrong approach. You don’t need endless sit-ups, supplements, starving yourself or worse surgery. Here are the 10 best ways to lose your belly fat – quickly and naturally.

1. Stop Doing Crunches. Crunches will strengthen your stomach muscles, but won’t burn the belly fat that covers your abs. Spot reduction is a myth. You’re wasting time & effort doing 200 daily crunches.

Crunches can also cause lower back pain, slouching shoulders & forward head posture. The Reverse Crunch doesn’t cause these problems, but again: spot reduction is a myth. To lose your belly fat, you need more. Keep reading.

2. Get Stronger. Strength training builds muscle mass, prevents muscle loss and helps fat loss. Squats and Deadlifts work best to build strength.

Your lower back keeps you upright from the back. Your abs from the front. Both muscles will work hard during heavy Squats & Deadlifts at keeping you from collapsing under the weight.
Squats & Lunges; Deadlifts allow you to stress your body with heavy weights, working all your muscles from head to toe. This helps getting stronger quickly and building muscle fast, including ab muscles.

Spot reduction still doesn’t exist, so Deadlifts won’t burn your belly fat directly. However they’ll strengthen your abs and lower your waist size. Only takes 3×45mins/week.

3. Eat Healthy. As the saying goes “abs are built in the kitchen”. You can train hard & build muscular abs, but if you eat junk food all day, you won’t lose your belly fat. Stop eating processed food. Eat whole, unprocessed foods. If there are more than 5 ingredients you may want to avoid it. Beware of the words All-Natural, 100 Percent Natural, these are marketing terms.

Proteins. Grass Fed Beef, Bison(Buffalo), Free Range poultry, Fresh fish, Whey Protein Powder, free range eggs, grass fed cheese, …
Veggies. Spinach, broccoli, salad, kale, cabbage, carrots, cucumber …
Fruits. Banana, orange, apple, pineapple, pears, strawberries…but only in the morning, veggies at night, fruit in the morning.
Fats. Olive oil, fish oil, real butter, nuts, flax seeds, …
Carbs. Brown rice, steel cut oats, whole grain pasta, quinoa, …

No need to be perfect. Eating junk food occasionally helps fat loss by keeping your hormones sharp. Don’t overdo it though. Eat junk food 10% of the time max. That’s 4 junk meals/week if you eat 6 meals/day.

4. Limit Alcohol Consumption. To lose your belly fat, what you drink is as important as what you eat. Alcohol from time to time is OK. But forget about losing your belly fat if you drink beer & sweet alcohols daily.

Beer drinkers always have a peer shape: belly fat & man boobs – especially as they get older. Alcohol also stresses your liver which has to overwork to clear the toxins. This can get in the way of building muscles.

Drink alcohol 10% of the time. Example Friday & Saturday night. Normal alcohol consumption, not the get drunk. Rest of the time: water, water with squeezed lemon, green tea, etc. Either that or forget about losing your belly fat.

5. Eat Less Carbs . You need carbs for energy. Problem is that most people eat way more carbs than they need. Your body will stock the carbs it doesn’t need as fat. And this is often how you get belly fat.

Unless you’re a skinny guy who needs to gain weight, lower your carb intake. Keep eating fruits & veggies with each meal. But cut back on potatoes, and switch to new potatoes or sweet potatoes because they have a lower glycemic load, pasta, rice, breads, … Eat these post workout only.

Drink Your Weight In Water. You should try to consume at least half of your weight in good water. When I say good water I mean the best you can find. Good water usually doesn't come from a store, but rather through your faucet. Your responsible for filtering your water with a Kangen generator that will adjust the pH of your water to balance your internal fluids and hydrate your body much more effeciently than designer or tap waters without any chemicals.

6. Eat More. Eating tons of healthy foods won’t make you fat. Especially not if you exercise 2-3x/week. Starving yourself is the number 1 nutritional mistakes. Healthy nutrition is important for 3 reasons:

Energy. Food is energy. Your body uses food for weight lifting, working, digestion, etc. Lack of food means lack of energy, in all areas of life.
Fat Loss. Eating the right foods helps fat loss: protein has the highest thermic effect and satiates, healthy fats promote fat loss, A single fat molecule can produce a whopping 129 molecules of ATP. In contrast, without enough healthy fat, the body is forced to utilize an inferior source of fuel for ATP production — carbohydrates. A single carbohydrate molecule produces a paltry 38 molecules of ATP! Do the math — a single fat molecule yields more than three times the energy as a carbohydrate molecule! Unlike carbohydrates, consuming healthy fat does not result in a spike of the fatigue-causing, fat-storing hormone insulin. And even better, healthy fat exponentially increases production of the energy molecule ATP. ATP is the master energy- and strength-producing molecule within the body. The more you have, the better you perform.
Maintain Muscle. If you starve yourself, your body will burn muscle for energy – NOT fat. You’ll become skinny + fat. Protein intake is crucial to a lean fat burning machine. You should set your daily protein intake at 1 gram per pound of your Lean Body Mass LBM. So if you are 150lbs and your 20% body fat, then your are actually 30lbs of fat and 120lbs LBM. Consuming minimum of 120 grams of protein daily 6 meals consisting of 20 grams per meal.

Hunger means you’re not eating enough of the right foods. Don’t worry about calories so much, but you should be choosing were the calories originate. 100 calories of sugar from a 40oz soda are much different than 100 calories from a veggie salad. Just eat breakfast and eat every 3 hours from there on, including post workout. Eat healthy foods 90% of the time to lose your belly fat fast.

7. Eat More Protein. Protein has a higher thermic effect than other foods: your body burns more energy processing proteins than it does processing carbs and fat. That’s why high protein diets work great at burning your belly fat. Muscle is what we all want more of, in fact one pound of muscle can burn 20 times the calories as a pound of fat. Building new muscle helps us achieve that lean, and sculptured body.

8. Eat More Fat. Fat doesn’t make you fat. Bad nutrition and lack of exercise do. Eating fat actually helps fat loss. Your body won’t store fat as easily if your giving it a constant intake of healthy fats.

Fish oil is the best source of fat to lose your belly fat. Fish oil naturally increases testosterone levels and increases fat loss. 6g omega-3 per day is a good start. Check Out Krill Oil

Stay away from trans-fatty fats present in products like margarine, actually they are hidden under names like Partially Hydrogenated Soybean or Cottonseed oil . Trans-fatty fats are bad for your health. Eat whole unprocessed foods 90% of the time as I recommend in point 3 and you’ll avoid trans-fatty fats easily. Some products actually make claims like 0 Trans Fat, but actually contain Partially Hydrogenated Oils in the ingredients so read the label on the back.

9. Lower Your Body Fat. As a man, your belly is the last place where you’ll get rid of fat. If you have man boobs and a double chin, you’ll have to lower your body fat to lose your belly fat. If you're a woman then the butt, thighs and back of your arms is where you will store it. Here’s how to remove it:

Get Stronger. Strength training builds & maintains muscle, increases fat loss, helps sticking to diet, don't be afraid of muscle you wont turn into "that girl" bodybuilders have a completely different diet.
Eat Healthier. Apply the 8 nutrition rules. Eat breakfast. Eat every 3 hours. Proteins, veggies & fruits with each meal. Fast digesting carbs post workout only. 2 cups of water with each meal. Whole foods 90% of the time.
Add Cardio. 15mins post workout, build up to 3×45mins/week. If you have less than 15% body fat, just get stronger and eat healthier. That will lower your body fat and make you lose your belly fat.

10. Stay Motivated. Looking at your belly or in the mirror gives you inaccurate feedback. What you see is influenced by food intake, water retention, light and your own perception. Self-image issues can make the last one tricky. Always think and speak in terms of what you want, and would like to have, rather than what you are trying to avoid.

You will always get more of what you don't want when it's all you think and talk about. "Those who argue for their limitations get to keep them." Instead practice positive self-talk where you talk about how you feel at your goal weight and body fat. "I love being a size 4 and I feel great, I knew I could do it." Studies indicate that your subconscious mind can't distinguish the difference in reality and imaginary. Start day dreaming of your perfect body.

Measure Body Fat. Every 2 weeks using a fat caliper. It doesn’t need to be accurate. What matters is that the trend goes down.. Stay off the scale, weight isn't nearly as important as bodyfat.
Measure Your Waist. Also every 2 weeks. If you get stronger and eat healthy, your waist will go down fast. Your pants will start to feel loose.
Take Pictures. Shoot pictures of yourself every 2 weeks: front, back & side. The side pictures will show the most change.

Example Diet. You won’t get fat eating healthy foods. Especially not if you exercise and with all the veggies. Example diet using the above nutrition rules:

Breakfast: eggs with veggies, orange, organic green tea from Mercola

Snack: unsalted raw nuts, pecans, walnuts, almonds, pumpkin seeds, 2-4 small strawberries, a small pear

Lunch: tuna in water, organic spinach or roman lettuce, olives, olive oil

Snack: cottage cheese with small organic tomato

Post workout: ground round 4-6oz, quinoa, spinach, banana small

Dinner: chicken 3-4oz, spinach 1-2 cups, baby carrots, pear half

Pre-bed snack: whey protein shake w/ organic rice milk, cranberries, ground flax seeds, fish oil capsules

Success breeds success. Track progress accurately so you know where you are and stay motivated to keep working at losing your belly fat. Don’t just read this post and go back to what you were doing. Take action. Lose your belly fat, and turn your belly into abs.

Your Success is My Success,
Ryan Parker

76 Reasons Why You Should Switch From Sugar To Natural 0 Calorie Stevia

noreply@blogger.com (Unknown) — Sun, 11 Oct 2009 19:27:00 +0000

Q. I have heard about this new sweetener, I am wondering do you think it's better for me and my family's health?

Contributed by Nancy Appleton, Ph.D
Author of the book Lick The Sugar Habit

In addition to throwing off the body's homeostasis, excess sugar may result in a number of other significant consequences. The following is a listing of some of sugar's metabolic consequences from a variety of medical journals and other scientific publication.

Sugar can suppress your immune system and impair your defenses against infectious disease.
Sugar upsets the mineral relationships in your body: causes chromium and copper deficiencies and interferes with absorption of calcium and magnesium. 3,4,5,6
Sugar can cause can cause a rapid rise of adrenaline, hyperactivity, anxiety, difficulty concentrating, and crankiness in children.7,8
Sugar can produce a significant rise in total cholesterol, triglycerides and bad cholesterol and a decrease in good cholesterol.9,10,11,12
Sugar causes a loss of tissue elasticity and function.13
Sugar feeds cancer cells and has been connected with the development of cancer of the breast, ovaries, prostate, rectum, pancreas, biliary tract, lung, gallbladder and stomach.14,15,16,17,18,19,20
Sugar can increase fasting levels of glucose and can cause reactive hypoglycemia.21,22
Sugar can weaken eyesight.23
Sugar can cause many problems with the gastrointestinal tract including: an acidic digestive tract, indigestion, malabsorption in patients with functional bowel disease, increased risk of Crohn's disease, and ulcerative colitis.24,25,26,27,28
Sugar can cause premature aging.29
Sugar can lead to alcoholism.30
Sugar can cause your saliva to become acidic, tooth decay, and periodontal disease.31,32,33
Sugar contributes to obesity.34
Sugar can cause autoimmune diseases such as: arthritis, asthma, multiple sclerosis.35,36,37
Sugar greatly assists the uncontrolled growth of Candida Albicans (yeast infections)38
Sugar can cause gallstones.39
Sugar can cause appendicitis.40
Sugar can cause hemorrhoids.41
Sugar can cause varicose veins.42
Sugar can elevate glucose and insulin responses in oral contraceptive users.43
Sugar can contribute to osteoporosis.44
Sugar can cause a decrease in your insulin sensitivity thereby causing an abnormally high insulin levels and eventually diabetes.45,46,47
Sugar can lower your Vitamin E levels.48
Sugar can increase your systolic blood pressure.49
Sugar can cause drowsiness and decreased activity in children.50
High sugar intake increases advanced glycation end products (AGEs)(Sugar molecules attaching to and thereby damaging proteins in the body).51
Sugar can interfere with your absorption of protein.52
Sugar causes food allergies.53
Sugar can cause toxemia during pregnancy.54
Sugar can contribute to eczema in children.55
Sugar can cause atherosclerosis and cardiovascular disease.56,57
Sugar can impair the structure of your DNA.58
Sugar can change the structure of protein and cause a permanent alteration of the way the proteins act in your body.59,60
Sugar can make your skin age by changing the structure of collagen.61
Sugar can cause cataracts and nearsightedness.62,63
Sugar can cause emphysema.64
High sugar intake can impair the physiological homeostasis of many systems in your body.65
Sugar lowers the ability of enzymes to function.66
Sugar intake is higher in people with Parkinson's disease.67
Sugar can increase the size of your liver by making your liver cells divide and it can increase the amount of liver fat.68,69
Sugar can increase kidney size and produce pathological changes in the kidney such as the formation of kidney stones.70,71
Sugar can damage your pancreas.72
Sugar can increase your body's fluid retention.73
Sugar is enemy #1 of your bowel movement.74
Sugar can compromise the lining of your capillaries.75
Sugar can make your tendons more brittle.76
Sugar can cause headaches, including migraines.77
Sugar can reduce the learning capacity, adversely affect school children's grades and cause learning disorders.78,79
Sugar can cause an increase in delta, alpha, and theta brain waves which can alter your mind's ability to think clearly.80
Sugar can cause depression.81
Sugar can increase your risk of gout.82
Sugar can increase your risk of Alzheimer's disease.83
Sugar can cause hormonal imbalances such as: increasing estrogen in men, exacerbating PMS, and decreasing growth hormone.84,85,86,87
Sugar can lead to dizziness.88
Diets high in sugar will increase free radicals and oxidative stress.89
High sucrose diets of subjects with peripheral vascular disease significantly increases platelet adhesion.90
High sugar consumption of pregnant adolescents can lead to substantial decrease in gestation duration and is associated with a twofold increased risk for delivering a small-for-gestational-age (SGA) infant.91,92
Sugar is an addictive substance.93
Sugar can be intoxicating, similar to alcohol.94
Sugar given to premature babies can affect the amount of carbon dioxide they produce.95
Decrease in sugar intake can increase emotional stability.96
Your body changes sugar into 2 to 5 times more fat in the bloodstream than it does starch.97
The rapid absorption of sugar promotes excessive food intake in obese subjects.98
Sugar can worsen the symptoms of children with attention deficit hyperactivity disorder (ADHD).99
Sugar adversely affects urinary electrolyte composition.100
Sugar can slow down the ability of your adrenal glands to function.101
Sugar has the potential of inducing abnormal metabolic processes in a normal healthy individual and to promote chronic degenerative diseases.102
I.V.s (intravenous feedings) of sugar water can cut off oxygen to your brain.103
Sugar increases your risk of polio.104
High sugar intake can cause epileptic seizures.105
Sugar causes high blood pressure in obese people.106
In intensive care units: Limiting sugar saves lives.107
Sugar may induce cell death.108
In juvenile rehabilitation camps, when children were put on a low sugar diet, there was a 44 percent drop in antisocial behavior.109
Sugar dehydrates newborns.110
Sugar can cause gum disease.111

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Cleave, T. The Saccharine Disease. (New Canaan, CT: Keats Publishing, 1974).

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Cleave, T. and Campbell, G. (Bristol, England:Diabetes, Coronary Thrombosis and the Saccharine Disease: John Wright and Sons, 1960).

Behall, K. Influ ence of Estrogen Content of Oral Contraceptives and Consumption of Sucrose on Blood Parameters. Disease Abstracts International. 1982;431437.

Tjäderhane, L. and Larmas, M. A High Sucrose Diet Decreases the Mechanical Strength of Bones in Growing Rats. Journal of Nutrition. 1998:128:1807_1810.

Beck, Nielsen H., Pedersen O., and Schwartz S. Effects of Diet on the Cellular Insulin Binding and the Insulin Sensitivity in Young Healthy Subjects. Diabetes. 1978;15:289_296 .

Sucrose Induces Diabetes in Cat. Federal Protocol. 1974;6(97). diabetes

Reiser, S., et al. Effects of Sugars on Indices on Glucose Tolerance in Humans. American Journal of Clinical Nutrition. 1986;43:151-159.

Journal of Clinical Endocrinology and Metabolism. Aug 2000

Hodges, R., and Rebello, T. Carbohydrates and Blood Pressure. Annals of Internal Medicine. 1983:98:838_841.

Behar, D., et al. Sugar Challenge Testing with Children Considered Behaviorally Sugar Reactive. Nutritional Behavior. 1984;1:277_288.

Furth, A. and Harding, J. Why Sugar Is Bad For You. New Scientist. Sep 23, 1989;44.

Simmons, J. Is The Sand of Time Sugar? LONGEVITY. June 1990:00:00 49_53.

Appleton, N. New York: LICK THE SUGAR HABIT. Avery Penguin Putnam:1988. allergies

Cleave, T. The Saccharine Disease: (New Canaan Ct: Keats Publishing, Inc., 1974).131.

Ibid. 132

Pamplona, R., et al. Mechanisms of Glycation in Atherogenesis. Medical Hypotheses . 1990:00:00 174_181.

Vaccaro O., Ruth, K. J. and Stamler J. Relationship of Postload Plasma Glucose to Mortality with 19 yr Follow up. Diabetes Care. Oct 15,1992;10:328_334. Tominaga, M., et al, Impaired Glucose Tolerance Is a Risk Factor for Cardiovascular Disease, but Not Fasting Glucose. Diabetes Care. 1999:2(6):920-924.

Lee, A. T. and Cerami, A. Modifications of Proteins and Nucleic Acids by Reducing Sugars: Possible Role in Aging. Handbook of the Biology of Aging. (New York: Academic Press, 1990.).

Monnier, V. M. Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process. Journal of Gerontology 1990:45(4):105_110.

Cerami, A., Vlassara, H., and Brownlee, M. Glucose and Aging. Scientific American. May 1987:00:00 90

Dyer, D. G., et al. Accumulation of Maillard Reaction Products in Skin Collagen in Diabetes and Aging. Journal of Clinical Investigation. 1993:93(6):421_22.

Veromann, S.et al."Dietary Sugar and Salt Represent Real Risk Factors for Cataract Development." Ophthalmologica. 2003 Jul-Aug;217(4):302-307.

Goulart, F. S. Are You Sugar Smart? American Fitness. March_April 1991:00:00 34_38. Milwakuee, WI

Monnier, V. M. Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process. Journal of Gerontology. 1990:45(4):105_110.

Ceriello, A. Oxidative Stress and Glycemic Regulation. Metabolism. Feb 2000;49(2 Suppl 1):27-29.

Appleton, Nancy. New York; Lick the Sugar Habit. Avery Penguin Putnam, 1988 enzymes

Hellenbrand, W. Diet and Parkinson's Disease. A Possible Role for the Past Intake of Specific Nutrients. Results from a Self-administered Food-frequency Questionnaire in a Case-control Study. Neurology. Sep 1996;47(3):644-650.

Goulart, F. S. Are You Sugar Smart? American Fitness. March_April 1991:00:00 34_38.

Ibid.

Yudkin, J., Kang, S. and Bruckdorfer, K. Effects of High Dietary Sugar. British Journal of Medicine. Nov 22, 1980;1396.

Blacklock, N. J., Sucrose and Idiopathic Renal Stone. Nutrition and Health. 1987;5(1-2):9- Curhan, G., et al. Beverage Use and Risk for Kidney Stones in Women. Annals of Internal Medicine. 1998:28:534-340.

Goulart, F. S. Are You Sugar Smart? American Fitness. March_April 1991:00:00 34_38. Milwakuee, WI,:

Ibid. fluid retention

Ibid. bowel movement

Ibid. compromise the lining of the capillaries

Nash, J. Health Contenders. Essence. Jan 1992; 23:00 79_81.

Grand, E. Food Allergies and Migraine.Lancet. 1979:1:955_959.

Schauss, A. Diet, Crime and Delinquency. (Berkley Ca; Parker House, 1981.)

Molteni, R, et al. A High-fat, Refined Sugar Diet Reduces Hippocampal Brain-derived Neurotrophic Factor, Neuronal Plasticity, and Learning. NeuroScience. 2002;112(4):803-814.

Christensen, L. The Role of Caffeine and Sugar in Depression. Nutrition Report. Mar 1991;9(3):17-24.

Ibid,44

Yudkin, J. Sweet and Dangerous.(New York:Bantam Books,1974) 129

Frey, J. Is There Sugar in the Alzheimer's Disease? Annales De Biologie Clinique. 2001; 59 (3):253-257.

Yudkin, J. Metabolic Changes Induced by Sugar in Relation to Coronary Heart Disease and Diabetes. Nutrition and Health. 1987;5(1-2):5-8.

Yudkin, J and Eisa, O. Dietary Sucrose and Oestradiol Concentration in Young Men. Annals of Nutrition and Metabolism. 1988:32(2):53-55.

The Edell Health Letter. Sept 1991;7:1.

Gardner, L. and Reiser, S. Effects of Dietary Carbohydrate on Fasting Levels of Human Growth Hormone and Cortisol. Proceedings of the Society for Experimental Biology and Medicine. 1982;169:36_40.

Journal of Advanced Medicine. 1994;7(1):51-58.

Ceriello, A. Oxidative Stress and Glycemic Regulation. Metabolism. Feb 2000;49(2 Suppl 1):27-29.

Postgraduate Medicine.Sept 1969:45:602-07.

Lenders, C. M. Gestational Age and Infant Size at Birth Are Associated with Dietary Intake among Pregnant Adolescents. Journal of Nutrition. Jun 1997;1113- 1117

Ibid.

Sugar, White Flour Withdrawal Produces Chemical Response. The Addiction Letter. Jul 1992:04:00 Colantuoni, C., et al. Evidence That Intermittent, Excessive Sugar Intake Causes Endogenous Opioid Dependence. Obes Res. Jun 2002 ;10(6):478-488. Annual Meeting of the American Psychological Society, Toronto, June 17, 2001 www.mercola.com/2001/jun/30/sugar.htm

Ibid.

Sunehag, A. L., et al. Gluconeogenesis in Very Low Birth Weight Infants Receiving Total Parenteral Nutrition Diabetes. 1999 ;48 7991_800.

Christensen L., et al. Impact of A Dietary Change on Emotional Distress. Journal of Abnormal Psychology.1985;94(4):565_79.

Nutrition Health Review. Fall 85 changes sugar into fat faster than fat

Ludwig, D. S., et al. High Glycemic Index Foods, Overeating and Obesity. Pediatrics. March 1999;103(3):26-32.

Pediatrics Research. 1995;38(4):539-542. Berdonces, J. L. Attention Deficit and Infantile Hyperactivity. Rev Enferm. Jan 2001;4(1)11-4

Blacklock, N. J. Sucrose and Idiopathic Renal Stone. Nutrition Health. 1987;5(1 & 2):9-

Lechin, F., et al. Effects of an Oral Glucose Load on Plasma Neurotransmitters in Humans. Neurophychobiology. 1992;26(1-2):4-11.

Fields, M. Journal of the American College of Nutrition. Aug 1998;17(4):317_321.

Arieff, A. I. Veterans Administration Medical Center in San Francisco. San Jose Mercury; June 12/86. IVs of sugar water can cut off oxygen to the brain.

Sandler, Benjamin P. Diet Prevents Polio. Milwakuee, WI,:The Lee Foundation for for Nutritional Research, 1951

Murphy, Patricia. The Role of Sugar in Epileptic Seizures. Townsend Letter for Doctors and Patients. May, 2001 Murphy Is Editor of Epilepsy Wellness Newsletter, 1462 West 5th Ave., Eugene, Oregon 97402

Stern, N. & Tuck, M. Pathogenesis of Hypertension in Diabetes Mellitus. Diabetes Mellitus, a Fundamental and Clinical Test. 2nd Edition, (PhiladelphiA; A:Lippincott Williams & Wilkins, 2000)943-957.

Christansen, D. Critical Care: Sugar Limit Saves Lives. Science News. June 30, 2001; 159:404.

Donnini, D. et al. Glucose May Induce Cell Death through a Free Radical-mediated Mechanism.Biochem Biohhys Res Commun. Feb 15, 1996:219(2):412-417.

Schoenthaler, S. The Los Angeles Probation Department Diet-Behavior Program: Am Empirical Analysis of Six Institutional Settings. Int J Biosocial Res 5(2):88-89.

Gluconeogenesis in Very Low Birth Weight Infants Receiving Total Parenteral Nutrition. Diabetes. 1999 Apr;48(4):791-800.

Glinsmann, W., et al. Evaluation of Health Aspects of Sugar Contained in Carbohydrate Sweeteners." FDA Report of Sugars Task Force -1986 39 123 Yudkin, J. and Eisa, O. Dietary Sucrose and Oestradiol Concentration in Young Men. Annals of Nutrition and Metabolism. 1988;32(2):53-5.

Compounds in Processed Foods that Can Cause Cancer

noreply@blogger.com (Unknown) — Sun, 11 Oct 2009 18:38:00 +0000

World Health Order: "Cancer Top Killer by 2010"

We Must Hold Ourselves Responsible

Trans Fatty Acids: Imitation fats in shortenings, margarines and most commercial baked goods and snack foods. Strongly associated with cancer of the lungs and reproductive organs.

The link between hydrogenated oils and diseased children: ADHD, aggressive behavior, learning disabilities and more.

Click here to read the full story on the links to disease and hydrogenated oils.

Rancid fats: Industrial processing creates rancidity (free radicals) in commercial vegetable oils.

Omega-6 fatty acids: Although needed in small amounts, an excess can contribute to cancer. Dangerously high levels of omega-6 fatty acids are due to the overuse of vegetable oils in modern diets. Click here for the full story on the links of Omega-6 and disease

MSG: Associated with brain cancer. Found in almost all processed foods, even when "MSG" does not appear on the label. Flavorings, spice mixes and hydrolyzed protein contain MSG. The word Autolyzed yeast extract is a code name for MSG. Click here for the full story about the link between cancer and MSG

Aspartame: Imitation sweetener in diet foods and beverages. Associated with brain cancer, is now being used in over 6,000 low sugar or no sugar consumer products. Aspartame was actually developed by a pharmaceutical company owned by Donald Rumsfeld and later sold to Monsanto one of the largest developers of pesticide. Click here for the full story about the link between brain tumors and aspartame you were never told.

Pesticides: Associated with many types of cancer. Found in most commercial vegetable oils, fruit juices, vegetables and fruits. Peanut Butter, and soy are said to have the highest levels of pesticide due to the farming practices. Click here to read the full story of the links to cancer and pesticide

Hormones: Found in animals raised in confinement on soy and grains. Plant-based hormones are plentiful in soy foods. Click here for a story on the links between disease and added hormones

Artificial Flavorings and Colors: Associated with various types of cancers, especially when consumed in large amounts in a diet of junk food. Click here for a story about links to disease using artificial colors

Refined Carbohydrates: Sugar, high fructose corn syrup and white flour are devoid of nutrients. The body uses up nutrients from other foods to process refined carbohydrates. Tumor growth is associated with sugar consumption. Click here to read 76 ways Sugar Can Ruin Your Health

Why Cant I Lose Weight, I Dont Overeat , What's the Problem?

noreply@blogger.com (Unknown) — Sun, 11 Oct 2009 06:08:00 +0000

Dear Ryan

Q. I have been working out for several weeks and I have not lost any weight, help. I am only having a small salad for lunch and a very small dinner, and I can't figure out why I am not dropping these pounds.

A. Salad for lunch? Small dinner? Sounds like your having less than 1,000 calories per day if that, and that is just not enough to put your body in a state of positive nitrogen balance and surplus of energy for exercise and weight training. Losing weight is not what you ultimately want, it's fat you want to burn and muscle you want to build. Read 8 Simple Nutrition Rules click here

Organ or tissue	Daily metabolic rate
Adipose (fat)	2 calories per pound
Muscle	6 calories per pound
Liver	91 calories per pound
Brain	109 calories per pound
Heart	200 calories per pound
Kidneys	200 calories per pound

In other words, losing two pounds of fat and replacing it with two pounds of muscle will increase your resting metabolic rate by less than 10 calories per day.

Calories In Vs. Calories Burned Equals Energy Balance

Your body is the best computer system in the world. It’s able to calculate every calorie you eat and burn off. You can’t sneak a snack without it knowing it. You can’t miss a workout without consequences. If you remember that your body is either burning or storing the food calories you eat, you can take control of your weight loss…or gain.

So, what’s a calorie? It’s energy. It’s the fuel your body needs to run like a virus-free, computing machine.

For every calorie you eat, you must have a plan on how to work it off. If you eat too many calories the excess will end up as fat on your thighs, butt and other unwanted places. If you eat as many as you burn off, you’ll be maintaining your current weight. Now, if you burn more calories than you take in daily through regular exercise consisting of resistance training as well as cardiovascular training and a healthy, balanced and nutritional eating plan, you’ll be on the path toward burning fat and building muscle, instead of just losing weight, which can result in the loss of lean muscle resulting in less strength and energy but fewer numbers on the scale which is only one of several factors in overall health.

Weight management depends upon the energy-balance equation; the amount of energy you put into your body (food calories) versus the amount of energy you expend through regular, physical activity.

So, how do you know how many calories your body needs to reach or maintain a certain weight? Use This “How Many Calories Do You Need?” tool:

The Old-Fashioned Method
Or, you can also roughly estimate your daily calorie requirements using these simple formulas, which are based on your daily activity levels:

For sedentary people: Weight x 14 = estimated cal/daily
For moderately active people: Weight x 17 = estimated cal/daily
For active people: Weight x 20 = estimated cal/daily

Moderately active is defined as three to four aerobic sessions per week. Active is defined as five to seven aerobic sessions per week. Sedentary means that you probably spend most of your time sitting instead of moving.

So, now that you know all about energy balance, how are you going to start burning today’s calories? Go ahead, get moving!

-Ryan Parker

The dangers of food colorings

noreply@blogger.com (Unknown) — Sun, 11 Oct 2009 05:16:00 +0000

The dangers of food colorings

Whats the Best Drink for Health, "Yoli" Creates Superfood Blast for Kangen Water

noreply@blogger.com (Unknown) — Sun, 11 Oct 2009 00:13:00 +0000

99% Of All Beverages

Are Pasteurized

Loaded With HighFructoseCornSyrup

Loaded With Sodium Benzoate

Sodium benzoate is a commonly found preservative in such food and drink products as fruit juice, soft drinks, coffee flavoring syrups, as well as a variety of condiments. Although the FDA has previously classified sodium benzoate as a safe preservative, this classification is now being questioned. It appears that sodium benzoate forms a chemical known as benzene when in the presence of vitamin C. Benzene not only causes damage to DNA, the genetic material, it’s also a known carcinogen and appears to play a role in a variety of diseases due to it’s DNA damaging capabilities.

Chemicals like Petroleum Based Artificial Colors Red40,Yellow6,Blue5

Pasteurization Kills

Kills friendly bacteria,

greatly reducing the nutrients.

Substantial loss of Vitamin A, C, D,

and E needed for health!

B Vitamins are completely destroyed

MOST BRANDS	YOLI
Nutrient Degradation	Naturally Derived Ingredients
Chemicals & Preservatives	100% Fresh Every Time
Pasteurization or Hot Fill	Blast Cap Preserves Nutrients
Sugar, Corn Syrup	Live, Active Ingredients
Artificial Sweeteners	Superior ORAC Antioxidant Value
Artificial Colors	Low Glycemic Index
Fillers, Stabilizers, Binders	Ideal pH- Alkalinity
Caffeine or Harmful Stimulants

Destroys beneficial enzymes, and antibodies

INGREDIENTS IN SOFT DRINKS

High Fructose Corn Syrup, now used in preference to sugar, is associated with poor development of collagen in growing animals, especially in the context of copper deficiency. All fructose must be metabolized by the liver. Animals on high-fructose diets develop liver problems similar to those of alcoholics.
Aspartame, used in diet sodas, is a potent neurotoxin and endocrine disrupter.
Caffeine stimulates the adrenal gland without providing nourishment. In large amounts, caffeine can lead to adrenal exhaustion, especially in children.
Phosphoric acid, added to give soft drinks "bite," is associated with calcium loss.Citric acid often contains traces of MSG, a neurotoxin.
Artificial Flavors may also contain traces of MSG.Water may contain high amounts of fluoride and other contaminants.

HOW CAN WE PRODUCE A HEALTHY ALTERNATIVE

NO HOT FILL / PASTEURIZATION

NO SUGAR OR ARTIFICIAL SWEETNER

NO CAFFEINE OR HARMFUL STIMULANT

NO ACIDIC FILLERS OR CHEMICALS

NO ARTIFICIAL COLORS OR FLAVORS

NO PRESERVATIVES

THE SECRET TO THE BEST NUTRITION

Take the nutrients at the peak of ripenss and freeze dry to a powder and load into the Blast Caps®

Optimal Nutrition...Perfected Twist, Blast and Shake - Yoli Blast Caps® deliver 100% nutrient goodness by protecting our formulas until the moment you are ready. No other nutrient delivery system is as powerful.

Our diets are nutrient-depleted but our supplements shouldn't be! Yoli harvests nature's most potent nutrients at their nutritional peak, flash-freezes them, and loads them into Yoli Blast Caps®.
Blast Caps® allow you to have fun while enjoying many of today's most popular ingredients in their most potent, active state. Each Yoli Blast Cap® is bursting with antioxidants in a delicious beverage without all of the sugar or harmful chemicals and preservatives commonly used in most of today's formulations.

It was important for Yoli to come out of the gate with a formulation that represented what Yoli was truly all about. To do that, we needed to eliminate all of the bad and lock in only the good ingredients.

Incorporating wholesome Vitamin C and a proprietary blend of some of the most popular ingredients of the day: Pomegranate, Alkaplex®, Acai extract, Gogi Berry, Resveratrol, Oxyphyte™ White Tea extract, Probiotics, and Monatau®, Yoli Blast Caps® deliver to the market a healthy alternative to all of the nutrient-deprived, sweetened beverages most people are consuming every day.

Once you blast a delicious TRUTH Blast™ and experience it for yourself, you'll never go back to common liquid beverages ever again. And as you re-use your Yoli bottle and only re-order the Yoli Blast Caps®, you'll be doing your part to save the environment by slowly eliminating the need for plastic bottles.

It's difficult to decide what's more exciting: what's in each and every Yoli Blast Cap, or what's not?

MOST BRANDS
YOLI

Nutrient Degradation
Naturally Derived Ingredients

Chemicals & Preservatives
100% Fresh Every Time

Pasteurization or Hot Fill
Blast Cap Preserves Nutrients

Sugar, Corn Syrup
Live, Active Ingredients

Artificial Sweeteners
Superior ORAC Antioxidant Value

Artificial Colors
Low Glycemic Index

Fillers, Stabilizers, Binders
Ideal pH- Alkalinity

Caffeine or Harmful Stimulants

Finally there's a way to get pure, healthy nutrients without the sugar, preservatives and heat processing that leave almost all supplements nutritionally depleted.

The closest thing to mother nature without picking it from the tree, Yoli Blast Caps® incorporate all of the good and none of the bad in our formulations. Now, you can enjoy the most popular ingredients, all in the freshest state possible.

Interested in becoming a distributor please contact me http://anytimeguy.goyoli.com/

Eat These Foods For A Strong Immune System

noreply@blogger.com (Unknown) — Fri, 09 Oct 2009 17:04:00 +0000

Immunity-Boosting Foods

Yogurt for Probiotics

There's a promising perk for yogurt lovers! A German study found that probiotics (as found in yogurt with active culture) may shorten your cold episode by almost two days. Most yogurt products have a label claiming they are good for your digestive health and may boost immunity. But not all bacterial strains have the immune-boosting quality. So far, only some strains, like Lactobacillus casei and Lactobacillus reuteri have been scientifically shown to prevent colds, improve immune response, or shorten sick leaves from work. So keep on eating those "friendly" bugs but look for yogurt products that contain these strains!
Choose Greek-Yogurt as it has more than twice the muscle building protein as others, and very little sugar. Most of the yogurt on the market has very little benefit, it's really just no good, choose wisely here are a few brands.

Citrus for Vitamin C

Previous studies have shown that 1,000 mg of Vitamin C supplements may make your cold milder and shorten it by half a day. Another systematic review has found evidence that high-dose Vitamin C reduces the duration of symptoms in people with upper respiratory tract infections. However, not all studies generated a similar result. Hence, it is not generally recommended to take Vitamin C supplements routinely, but you may try them with the onset of a flu. Instead of supplementing on a day-to-day basis, include lots of Vitamin C–rich foods such as orange, kiwi, cantaloupe, strawberries, and watermelon in your diet. You can also try Yoli Blast Caps to add to your Kangen water

Mushrooms for Beta-Glucan

Beta-glucans, a type of soluble polysaccharides found in foods, have been identified as having the ability to boost immunity, lower bad LDL cholesterol, and regulate blood sugar. However, not all beta-glucans are effective at improving immune response, according to Dr. Roger Clemens, Professor at the University of Southern California's School of Pharmacy. Beta 1,3/1,6 glucans from mushrooms have been shown to enhance macrophage activity, which is critical in warding off infection. Beta 1,3/1,4 glucans found in oats and barley, however, do not appear to be effective. So toss extra mushrooms in your pasta sauce, soups, stir-fries, casseroles, or pizza. Don't forget, not just exotic mushrooms like shiitake or reishi contain beta-glucans. Local favorites like crimini and white button mushrooms are also healthy options.

Seafood for Selenium

Most of us think of the good omega 3 fatty acids when we think of seafood. But did you know that seafood is also a rich source of selenium, a potent antioxidant? A small study conducted by researchers from the University of California found that healthy men given a high-selenium diet had a better immune response in improving white blood cells (B-lymphocytes and perhaps T-cell function). So include a variety of sustainable seafood choices in your diet.

Green Tea for Catechins

A 2007 study showed that participants taking green tea extracts have improved immune response by secreting more virus-fighting interferon. Dr. Susan Percival, one of the researchers in this study, agreed that drinking at least 6 cups of tea will achieve the same health benefits. "Green tea is a better immune modulator as it contains higher levels of catechins, but black tea still has benefits," added Dr. Percival, Professor of Nutritional Sciences at the University of Florida. Drinking 6 cups of tea may seem like a lot, but adding 2 to 3 cups of this calorie-free beverage to your day is not that hard to achieve.

"Don't Miss Out on One of Japan's Best Kept Secrets..."

Nuts for Vitamin E

Similar to seafood, most people think of omega 3 fatty acids as nuts' major beneficial nutrients. But nuts are also known for their rich levels of Vitamin E, a fat-soluble vitamin. Researchers from Tufts University found that a daily Vitamin E supplement of 200 IU may help prevent colds among the elderly living in nursing homes. So enjoy some unsalted crunchy nuts and other Vitamin E–rich foods such as whole grain cereals.

Blueberries

These little berries are said to have some of the highest levels of antioxidants of any food available to use. Antioxidants are thought to help protect the body against the damaging effects of free radicals and the chronic diseases associated with the aging process. Fresh fruits, including blueberries, and vegetables contain many of these naturally occurring antioxidants such as Vitamins C and E. Blueberries contain 14 mg of Vitamin C and 0.8 mg Vitamin E per 1 cup of blueberries. Using a test called ORAC (Oxygen Radical Absorbance Capacity), researchers have shown that a serving of fresh blueberries provides more antioxidant activity than many other fresh fruits and vegetables.

Spinach

Researchers have identified at least 13 different flavonoid compounds in spinach that function as antioxidants and as anti-cancer agents.The anticancer properties of these spinach flavonoids have been sufficiently impressive to prompt researchers to create specialized spinach extracts that could be used in controlled studies. A carotenoid found in spinach and other green leafy vegetables fights human prostate cancer two different ways, according to research published in the the Journal of Nutrition. The vitamin K provided by spinach-almost 200% of the Daily Value in one cup of fresh spinach leaves and over 1000% of the Daily Value in one cup of boiled spinach (which contains about 6 times as much spinach)-is important for maintaining bone health.

Himalayan Sea Salt

So, why are we often told that salt is not good for our health?

Dr. F. Batmanghelidj MD explains that salt is not bad for you. It does not raise the blood pressure. It is the insufficiency of other minerals that normally hold on to and keep water inside the cells that causes a rise in blood pressure. Given in conjunction with other minerals, salt will actually lower blood pressure to normal levels.

Dr. F. Batmanghelidj MD also believes that salt is vital for the prevention and treatment of the cancer.

Cancer cells - he explains- cannot live in an oxygenated environment. When the body is well hydrated and salt expends the volume of blood circulation to reach all parts of the body, the oxygen and active immune cells in the blood reach the cancerous tissue and destroy it.

Click here to find out why sea salt and table salt just dont cut it for proper health

Oatmeal

Oatmeal is high in fiber — including the soluble form of fiber than can help sweep cholesterol from the body. It also has plenty of slow-digesting, complex carbohydrates that keep your energy levels up and your blood sugar stable.

Oatmeal is also one of the four foods included in a great breakfast (carbs), an approach to eating that has been shown to reduce blood cholesterol levels as effectively as statin drugs. Avoid the pre-flavored, pre-packaged instant varieties (although regular instant oatmeal is fine in a pinch) that contain lots of added sugar.

Opt instead for quick oats, old fashioned oats, steel-cut or boxed oat bran. Each of these varieties will have a slightly different texture, so experiment around to see what works for you. Don’t forget that granola is made from oats and makes a great cold breakfast cereal when paired with skim milk. Again, try to choose low-sugar varieties of packaged granola (like Bear Naked Fit) or make your own low-sugar homemade granola at home.Whole oats and oat groats are extremely nutritious because they are minimally processed, with only the outer hull removed. People not used to these delicious and highly nutritious oats will find them chewy.

Steel-cut oats, Irish oats, Scotch oats, pinhead oats, and cracked oats include groats chopped into small pieces. Grain aficionados prefer them for hot oatmeal and muesli. Nutrition is retained, as no heat processing is involved.

Rolled oats, old-fashioned oats, flaked oats, and oatmeal are steamed, rolled, and flaked for quicker cooking. While less nutritious than the whole oats, they are still a healthful choice and good for cereal.

Quick oats, easy oats, and quick-cooking oats are precooked, so cook up in about three minutes. Nutrients are lost in the manufacturing process.

Instant oats are cooked and dehydrated oats that are reconstituted in hot water. No cooking is needed; however, they are the least nutritious oat option.

Color Me Healthy - An easy to follow guide to disease
prevention

You can lose weight, live longer and reduce your risk of disease by eating
fruits and vegetables from seven
different color groups.

That's the theory behind a new food plan that emphasizes the importance
of including a variety of health-promoting phytonutrients in your diet.
The plan follows the Color Code System,devised by David Herber, M.D. Ph.D.,
Professor of Medicine at UCLA and the director of the UCLA Center for Human Nutrition.
In his book, "What Color is Your Diet?" Dr. Herber classifies fruit and
vegetables into seven color groups with each color representing a plant
chemical with a specific benefit. What's great about this system is that people can easily understand
which whole foods and which nutrients target which disease.

Green Group: This group includes broccoli, Brussels sprouts, cabbage,
Chinese cabbage and kale. These foods contain sulforaphanes, isothiocyanates
and indoles which speed up the action of
enzymes that break down carcinogens in the body.

White/Green Group: White wine, garlic, onions, celery, pears and chives
are rich in flavonoids. Plants in the onion family also contain allicin, which
appears to deter the growth of tumors.

Putting phytonutrients to work for you! Research shows that free radicals,
the by-product of breathing, damage DNA and cause cancer and other diseases.
Recent studies indicate that 80 to 90% if all cancers are not inherited, but are
caused by DNA defects that could be prevented by eating phytonutrient-rich whole foods.
Phytonutrients in the color groups listed, target specific tissues and organs where
they protect against oxygen damage. The production of free radical soars as we age,
while our bodies' natural DNA defenses break down. Dependence on the DNA
defenses available in whole foods becomes increasingly important and that's
where color coding your food can help you maintain optimum health. Nutrition
experts advise eating at least one serving from each of the seven color groups daily.
To get those daily servings, there's no need to consult complex charts, formulas
and exchange lists. With a Vitamix machine on your counter, you have over
400 delicious, whole food recipes that can be made in minutes.

EXTRA! EXTRA!

Phytonutrients aren't the only benefit of eating from the complete color palette.
Whole foods add fiber to your diet, so you'll fill up on fruits and vegetables and
eat less high-fat and high-sugar foods. The added bonus is that you reduce
excess body fat, you further decrease your risk of disease.

Ten Reasons To Throw Out Your Microwave Oven

noreply@blogger.com (Unknown) — Thu, 08 Oct 2009 16:42:00 +0000

Radiation Ovens

In short, microwaves distort the moleclular structure of the foods. They destroy much of the nutrients and cause many other problems with the immune system over a period of time. If you love your family read this and take the extra couple of minutes to heat the food up the right way.

The Proven Dangers of Microwaves

Is it possible that millions of people are ignorantly sacrificing their health in exchange for the convenience of microwave ovens? Why did the Soviet Union ban the use of microwave ovens in 1976? Who invented microwave ovens, and why? The answers to these questions may shock you into throwing your microwave oven in the trash.

Over 90% of American homes have microwave ovens used for meal preparation. Because microwave ovens are so convenient and energy efficient, as compared to conventional ovens, very few homes or restaurants are without them. In general, people believe that whatever a microwave oven does to foods cooked in it doesn't have any negative effect on either the food or them. Of course, if microwave ovens were really harmful, our government would never allow them on the market, would they? Would they? Regardless of what has been "officially" released concerning microwave ovens, we have personally stopped using ours based on the research facts outlined in this article.

The purpose of this report is to show proof - evidence - that microwave cooking is not natural, nor healthy, and is far more dangerous to the human body than anyone could imagine. However, the microwave oven manufacturers, Washington City politics, and plain old human nature are suppressing the facts and evidence. Because of this, people are continuing to microwave their food - in blissful ignorance - without knowing the effects and danger of doing so.

How do microwave ovens work?

Microwaves are a form of electromagnetic energy, like light waves or radio waves, and occupy a part of the electromagnetic spectrum of power, or energy. Microwaves are very short waves of electromagnetic energy that travel at the speed of light (186,282 miles per second). In our modern technological age, microwaves are used to relay long distance telephone signals, television programs, and computer information across the earth or to a satellite in space. But the microwave is most familiar to us as an energy source for cooking food.

Every microwave oven contains a magnetron, a tube in which electrons are affected by magnetic and electric fields in such a way as to produce micro wavelength radiation at about 2450 Mega Hertz (MHz) or 2.45 Giga Hertz (GHz). This microwave radiation interacts with the molecules in food. All wave energy changes polarity from positive to negative with each cycle of the wave. In microwaves, these polarity changes happen millions of times every second. Food molecules - especially the molecules of water - have a positive and negative end in the same way a magnet has a north and a south polarity.

In commercial models, the oven has a power input of about 1000 watts of alternating current. As these microwaves generated from the magnetron bombard the food, they cause the polar molecules to rotate at the same frequency millions of times a second. All this agitation creates molecular friction, which heats up the food. The friction also causes substantial damage to the surrounding molecules, often tearing them apart or forcefully deforming them. The scientific name for this deformation is "structural isomerism".

By comparison, microwaves from the sun are based on principles of pulsed direct current (DC) that don't create frictional heat; microwave ovens use alternating current (AC) creating frictional heat. A microwave oven produces a spiked wavelength of energy with all the power going into only one narrow frequency of the energy spectrum. Energy from the sun operates in a wide frequency spectrum.

Many terms are used in describing electromagnetic waves, such as wavelength, amplitude, cycle and frequency:

Wavelength determines the type of radiation, i.e. radio, X-ray, ultraviolet, visible, infrared, etc.

Amplitude determines the extent of movement measured from the starting point.

Cycle determines the unit of frequency, such as cycles per second, Hertz, Hz, or cycles/second.

Frequency determines the number of occurrences within a given time period (usually 1 second); The number of occurrences of a recurring process per unit of time, i.e. the number of repetitions of cycles per second.

Radiation = spreading energy with electromagnetic waves

Radiation, as defined by physics terminology, is "the electromagnetic waves emitted by the atoms and molecules of a radioactive substance as a result of nuclear decay." Radiation causes ionization, which is what occurs when a neutral atom gains or loses electrons. In simpler terms, a microwave oven decays and changes the molecular structure of the food by the process of radiation. Had the manufacturers accurately called them "radiation ovens", it's doubtful they would have ever sold one, but that's exactly what a microwave oven is.

We've all been told that microwaving food is not the same as irradiating it (radiation "treatment"). The two processes are supposed to use completely different waves of energy and at different intensities. No FDA or officially released government studies have proven current microwaving usage to be harmful, but we all know that the validity of studies can be - and are sometimes deliberately - limiting. Many of these studies are later proven to be inaccurate. As consumers, we're supposed to have a certain degree of common sense to use in judgment.

Take the example of eggs and how they were "proven" to be so harmful to our health in the late 1960's. This brought about imitation egg products and big profits for the manufacturers, while egg farms went broke. Now, recent government sponsored studies are saying that eggs are not bad for us after all. So, whom should we believe and what criteria should we use to decide matters concerning our health? Since it's currently published that microwaves - purportedly - don't leak into the environment, when properly used and with approved design, the decision lies with each consumer as to whether or not you choose to eat food heated by a microwave oven or even purchase one in the first place.

Motherly instincts are right

On a more humorous side, the "sixth sense" every mother has is impossible to argue with. Have you ever tried it? Children will never win against a mother's intuition. It's like trying to argue with the arm - appearing out of nowhere - that pinned you to the back of the seat when your mother slammed on the brakes.

Many of us come from a generation where mothers and grandmothers have distrusted the modern "inside out" cooking they claimed was "not suitable" for most foods. My mother refused to even try baking anything in a microwave. She also didn't like the way a cup of coffee tasted when heated in a microwave oven. I have to fully agree and can't argue either fact.

Her own common sense and instincts told her that there was no way microwave cooking could be natural nor make foods "taste they way they're supposed to". Reluctantly, even my mother succumbed to re-heating leftovers in a microwave due to her work schedule before she retired.

Many others feel the same way, but they're considered an "old fashioned" minority dating back to before the 1970's when microwaves first overwhelmed the market. Like most young adults at the time, as microwave ovens became commonplace, I chose to ignore my mother's intuitive wisdom and joined the majority who believed microwave cooking was far too convenient to ever believe anything could be wrong with it. Chalk one up for mom's perception, because even though she didn't know the scientific, technical, or health reasons why, she just knew that microwave ovens were not good based on how foods tasted when they were cooked in them. She didn't like the way the texture of the microwaved food changed either.

Microwaves unsafe for baby's milk

A number of warnings have been made public, but have been barely noticed. For example, Young Families, the Minnesota Extension Service of the university of Minnesota, published the following in 1989:

"Although microwaves heat food quickly, they are not recommended for heating a baby's bottle. The bottle may seem cool to the touch, but the liquid inside may become extremely hot and could burn the baby's mouth and throat. Also, the buildup of steam in a closed container, such as a baby bottle, could cause it to explode. Heating the bottle in a microwave can cause slight changes in the milk. In infant formulas, there may be a loss of some vitamins. In expressed breast milk, some protective properties may be destroyed. Warming a bottle by holding it under tap water, or by setting it in a bowl of warm water, then testing it on your wrist before feeding may take a few minutes longer, but it is much safer."

Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet:

"Microwaving baby formulas converted certain trans-amino acids into their synthetic cis-isomers. Synthetic isomers, whether cis-amino acids or trans-fatty acids, are not biologically active. Further, one of the amino acids, L-proline, was converted to its d-isomer, which is known to be neurotoxic (poisonous to the nervous system) and nephrotoxic (poisonous to the kidneys). It's bad enough that many babies are not nursed, but now they are given fake milk (baby formula) made even more toxic via microwaving."

Microwaved blood kills patient

In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion. It seems the nurse had warmed the blood in a microwave oven.

This tragedy makes it very apparent that there's much more to "heating" with microwaves than we've been led to believe. Blood for transfusions is routinely warmed, but not in microwave ovens. In the case of Mrs. Levitt, the microwaving altered the blood and it killed her.

It's very obvious that this form of microwave radiation "heating" does something to the substances it heats. It's also becoming quite apparent that people who process food in a microwave oven are also ingesting these "unknowns".

Because the body is electrochemical in nature, any force that disrupts or changes human electrochemical events will affect the physiology of the body. This is further described in Robert O. Becker's book, The Body Electric, and in Ellen Sugarman's book, Warning, the Electricity Around You May Be Hazardous to Your Health.

Scientific evidence and facts

In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states

"A basic hypothesis of natural medicine states that the introduction into the human body of molecules and energies, to which it is not accustomed, is much more likely to cause harm than good. Microwaved food contains both molecules and energies not present in food cooked in the way humans have been cooking food since the discovery of fire. Microwave energy from the sun and other stars is direct current based. Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit. Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens.

One short-term study found significant and disturbing changes in the blood of individuals consuming microwaved milk and vegetables. Eight volunteers ate various combinations of the same foods cooked different ways. All foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and over all white cell levels and cholesterol levels increased. Lymphocytes decreased.

Luminescent (light-emitting) bacteria were employed to detect energetic changes in the blood. Significant increases were found in the luminescence of these bacteria when exposed to blood serum obtained after the consumption of microwaved food."

The Swiss clinical study

Dr. Hans ulrich Hertel, who is now retired, worked as a food scientist for many years with one of the major Swiss food companies that do business on a global scale. A few years ago, he was fired from his job for questioning certain processing procedures that denatured the food.

In 1991, he and a Lausanne university professor published a research paper indicating that food cooked in microwave ovens could pose a greater risk to health than food cooked by conventional means. An article also appeared in issue 19 of the Journal Franz Weber in which it was stated that the consumption of food cooked in microwave ovens had cancerous effects on the blood. The research paper itself followed the article. On the cover of the magazine there was a picture of the Grim Reaper holding a microwave oven in one of his hands.

Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small, but well controlled, study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants' blood that could cause deterioration in the human system. Hertel's scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the university Institute for Biochemistry.

In intervals of two to five days, the volunteers in the study received one of the following food variants on an empty stomach: (1) raw milk; (2) the same milk conventionally cooked; (3) pasteurized milk; (4) the same raw milks cooked in a microwave oven; (5) raw vegetables from an organic farm; (6) the same vegetables cooked conventionally; (7) the same vegetables frozen and defrosted in a microwave oven; and (8) the same vegetables cooked in the microwave oven. Once the volunteers were isolated, blood samples were taken from every volunteer immediately before eating. Then, blood samples were taken at defined intervals after eating from the above milk or vegetable preparations.

Significant changes were discovered in the blood samples from the intervals following the foods cooked in the microwave oven. These changes included a decrease in all hemoglobin and cholesterol values, especially the ratio of HDL (good cholesterol) and LDL (bad cholesterol) values. Lymphocytes (white blood cells) showed a more distinct short-term decrease following the intake of microwaved food than after the intake of all the other variants. Each of these indicators pointed to degeneration.

Additionally, there was a highly significant association between the amount of microwave energy in the test foods and the luminous power of luminescent bacteria exposed to serum from test persons who ate that food.

This led Dr. Hertel to the conclusion that such technically derived energies may, indeed, be passed along to man inductively via eating microwaved food. According to Dr. Hertel, "Leukocytosis, which cannot be accounted for by normal daily deviations, is taken very seriously by hemotologists. Leukocytes are often signs of pathogenic effects on the living system, such as poisoning and cell damage. The increase of leukocytes with the microwaved foods were more pronounced than with all the other variants. It appears that these marked increases were caused entirely by ingesting the microwaved substances.

"This process is based on physical principles and has already been confirmed in the literature. The apparent additional energy exhibited by the luminescent bacteria was merely an extra confirmation. There is extensive scientific literature concerning the hazardous effects of direct microwave radiation on living systems. It is astonishing, therefore, to realize how little effort has been taken to replace this detrimental technique of microwaves with technology more in accordance with nature.

Technically produced microwaves are based on the principle of alternating current. Atoms, molecules, and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1-100 billion times a second. There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts.

Of all the natural substances -- which are polar -- the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated -- friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. This is contrary to conventional heating of food where heat transfers convectionally from without to within. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat.

In addition to the violent frictional heat effects, called thermic effects, there are also athermic effects which have hardly ever been taken into account. These athermic effects are not presently measurable, but they can also deform the structures of molecules and have qualitative consequences. For example the weakening of cell membranes by microwaves is used in the field of gene altering technology. Because of the force involved, the cells are actually broken, thereby neutralizing the electrical potentials, the very life of the cells, between the outer and inner side of the cell membranes. Impaired cells become easy prey for viruses, fungi and other microorganisms. The natural repair mechanisms are suppressed and cells are forced to adapt to a state of energy emergency -- they switch from aerobic to anaerobic respiration. Instead of water and carbon dioxide, the cell poisons hydrogen peroxide and carbon monoxide are produced."

The same violent deformations that occur in our bodies, when we are directly exposed to radar or microwaves, also occur in the molecules of foods cooked in a microwave oven. This radiation results in the destruction and deformation of food molecules. Microwaving also creates new compounds, called radiolytic compounds, which are unknown fusions not found in nature. Radiolytic compounds are created by molecular decomposition - decay - as a direct result of radiation.

Microwave oven manufacturers insist that microwaved and irradiated foods do not have any significantly higher radiolytic compounds than do broiled, baked or other conventionally cooked foods. The scientific clinical evidence presented here has shown that this is simply a lie. In America, neither universities nor the federal government have conducted any tests concerning the effects on our bodies from eating microwaved foods. Isn't that a bit odd? They're more concerned with studies on what happens if the door on a microwave oven doesn't close properly. Once again, common sense tells us that their attention should be centered on what happens to food cooked inside a microwave oven. Since people ingest this altered food, shouldn't there be concern for how the same decayed molecules will affect our own human biological cell structure?

Industry's action to hide the truth

As soon as Doctors Hertel and Blanc published their results, the authorities reacted. A powerful trade organization, the Swiss Association of Dealers for Electro-apparatuses for Households and Industry, known as FEA, struck swiftly in 1992. They forced the President of the Court of Seftigen, Canton of Bern, to issue a "gag order" against Drs. Hertel and Blanc. In March 1993, Dr. Hertel was convicted for "interfering with commerce" and prohibited from further publishing his results. However, Dr. Hertel stood his ground and fought this decision over the years.

Not long ago, this decision was reversed in a judgment delivered in Strasbourg, Austria, on August 25, 1998. The European Court of Human Rights held that there had been a violation of Hertel's rights in the 1993 decision. The European Court of Human Rights also ruled that the "gag order" issued by the Swiss court in 1992 against Dr. Hertel, prohibiting him from declaring that microwave ovens are dangerous to human health, was contrary to the right to freedom of expression. In addition, Switzerland was ordered to pay Dr. Hertel compensation.

Who invented microwave ovens?

The Nazis, for use in their mobile support operations, originally developed microwave "radiomissor" cooking ovens to be used for the invasion of Russia. By being able to utilize electronic equipment for preparation of meals on a mass scale, the logistical problem of cooking fuels would have been eliminated, as well as the convenience of producing edible products in a greatly reduced time-factor.

After the war, the Allies discovered medical research done by the Germans on microwave ovens. These documents, along with some working microwave ovens, were transferred to the united States War Department and classified for reference and "further scientific investigation." The Russians had also retrieved some microwave ovens and now have thorough research on their biological effects. As a result, their use was outlawed in the Soviet union. The Soviets issued an international warning on the health hazards, both biological and environmental, of microwave ovens and similar frequency electronic devices.

Other Eastern European scientists also reported the harmful effects of microwave radiation and set up strict environmental limits for their usage. The united States has not accepted the European reports of harmful effects, even though the EPA estimates that radio frequency and microwave radiation sources in America are increasing at 15% per year.

Carcinogens in microwaved food

In Dr. Lita Lee's book, Health Effects of Microwave Radiation - Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products. Further research summarized in this article reveal that microwave ovens are far more harmful than previously imagined.

The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon. Carcinogens were formed in virtually all foods tested. No test food was subjected to more microwaving than necessary to accomplish the purpose, i.e., cooking, thawing, or heating to insure sanitary ingestion. Here's a summary of some of the results:

a. Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen.

b. Microwaving milk and cereal grains converted some of their amino acids into carcinogens.

c. Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.

d. Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.

e. Carcinogenic free radicals were formed in microwaved plants, especially root vegetables. Decrease in nutritional value.

Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were:

a. Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.

b. Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.

c. The degradation of nucleo-proteins in meats.

Microwave sickness is discovered

The Russians did research on thousands of workers who had been exposed to microwaves during the development of radar in the 1950's. Their research showed health problems so serious that the Russians set strict limits of 10 microwatts exposure for workers and one microwatt for civilians.

In Robert O. Becker's book, The Body Electric, he described Russian research on the health effects of microwave radiation, which they called "microwave sickness." On page 314, Becker states:

"It's [Microwave sickness] first signs are low blood pressure and slow pulse. The later and most common manifestations are chronic excitation of the sympathetic nervous system [stress syndrome] and high blood pressure.

This phase also often includes headache, dizziness, eye pain, sleeplessness, irritability, anxiety, stomach pain, nervous tension, inability to concentrate, hair loss, plus an increased incidence of appendicitis, cataracts, reproductive problems, and cancer. The chronic symptoms are eventually succeeded by crisis of adrenal exhaustion and ischemic heart disease [the blockage of coronary arteries and heart attacks]."

According to Dr. Lee, changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods. The symptoms above can easily be caused by the observations shown below. The following is a sample of these changes:

a. Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers.

b. An increased rate of cancer cell formation was observed in the blood.

c. Increased rates of stomach and intestinal cancers were observed.

d. Higher rates of digestive disorders and a gradual breakdown of the systems of elimination were observed.

Microwave research conclusions

The following were the most significant German and Russian research operations facilities concerning the biological effects of microwaves:

The initial research conducted by the Germans during the Barbarossa military campaign, at the Humbolt-universitat zu Berlin (1942-1943); and, From 1957 and up to the present [until the end of the cold war], the Russian research operations were conducted at: the Institute of Radio Technology at Kinsk, Byelorussian Autonomous Region; and, at the Institute of Radio Technology at Rajasthan in the Rossiskaja Autonomous Region, both in the union of the Soviet Socialist Republics.

In most cases, the foods used for research analysis were exposed to microwave propagation at an energy potential of 100 kilowatts/cm3/second, to the point considered acceptable for sanitary, normal ingestion. The effects noted by both German and Russian researchers is presented in three categories:

Category I, Cancer-Causing Effects

Category II, Nutritive Destruction of Foods

Category III, Biological Effects of Exposure

CATEGORY I

CANCER-CAUSING EFFECTS

[The first two points of Category I are not readable from our report copy. The remainder of the report is intact.]

3. Creation of a "binding effect" to radioactivity in the atmosphere, thus causing a marked increase in the amount of alpha and beta particle saturation in foods;

4. Creation of cancer causing agents within protein hydrolysate compounds* in milk and cereal grains [*these are natural proteins that are split into unnatural fragments by the addition of water];

5. Alteration of elemental food-substances, causing disorders in the digestive system by unstable catabolism* of foods subjected to microwaves [*the metabolic breakdown process];

6. Due to chemical alterations within food substances, malfunctions were observed within the lymphatic systems [absorbent vessels], causing a degeneration of the immune potentials of the body to protect against certain forms of neoplastics [abnormal growths of tissue];

7. Ingestion of microwaved foods caused a higher percentage of cancerous cells within the blood serum [cytomas - cell tumors such as sarcoma];

8. Microwave emissions caused alteration in the catabolic [metabolic breakdown] behavior of glucoside [hydrolyzed dextrose] and galactoside [oxidized alcohol] elements within frozen fruits when thawed in this manner;

9. Microwave emission caused alteration of the catabolic [metabolic breakdown] behavior of plant alkaloids [organic nitrogen based elements] when raw, cooked, or frozen vegetables were exposed for even extremely short durations;

10. Cancer causing free radicals [highly reactive incomplete molecules] were formed within certain trace mineral molecular formations in plant substances, and in particular, raw root-vegetables; and,

11. In a statistically high percentage of persons, microwaved foods caused stomach and intestinal cancerous growths, as well as a general degeneration of peripheral cellular tissues, with a gradual breakdown of the function of the digestive and execrative systems.

CATEGORY II

DECREASE IN FOOD VALUE

Microwave exposure caused significant decreases in the nutritive value of all foods researched. The following are the most important findings:

1. A decrease in the bioavailability [capability of the body to utilize the nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics in all foods;

2. A loss of 60-90% of the vital energy field content of all tested foods;

3. A reduction in the metabolic behavior and integration process capability of alkaloids [organic nitrogen based elements], glucosides and galactosides, and nitrilosides;

4. A destruction of the nutritive value of nucleoproteins in meats;

5. A marked acceleration of structural disintegration in all foods.

CATEGORY III

BIOLOGICAL EFFECTS OF EXPOSURE

Exposure to microwave emissions also had an unpredictably negative effect upon the general biological welfare of humans. This was not discovered until the Russians experimented with highly sophisticated equipment and discovered that a human did not even need to ingest the material substance of the microwaved food substances: that even exposure to the energy-field itself was sufficient to cause such adverse side effects that the use of any such microwave apparatus was forbidden in 1976 by Soviet state law.

The following are the enumerated effects:

1. A breakdown of the human "life-energy field" in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;

2. A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;

3. A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism;

4. A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process;

5. Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside];

6. A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems;

7. Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];

8. A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment;

9. Long lasting residual effects of magnetic "deposits" were located throughout the nervous system and lymphatic system;

10. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;

11. Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;

12. Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.

Forensic Research Conclusions

From the twenty-eight above enumerated indications, the use of microwave apparatus is definitely not advisable; and, with the decision of the Soviet government in 1976, present scientific opinion in many countries concerning the use of such apparatus is clearly in evidence.

Due to the problem of random magnetic residulation and binding within the biological systems of the body (Category III:9), which can ultimately effect the neurological systems, primarily the brain and neuroplexuses (nerve centers), long term depolarization of tissue neuroelectric circuits can result. Because these effects can cause virtually irreversible damage to the neuroelectrical integrity of the various components of the nervous system (I. R. Luria, Novosibirsk 1975a), ingestion of microwaved foods is clearly contraindicated in all respects. Their magnetic residual effect can render the pyschoneural receptor components of the brain more subject to influence psychologically by artificially induced microwave radio frequency fields from transmission stations and TV relay-networks.

The theoretical possibility of psycho telemetric influence (the capability of affecting human behavior by transmitted radio signals at controlled frequencies) has been suggested by Soviet neuropsychological investigations at uralyera and Novosibirsk (Luria and Perov, 1974a, 1975c, 1976a), which can cause involuntary subliminal psychological energy field compliance to operative microwave apparatus.

FORENSIC RESEARCH DOCuMENT

Prepared By: William P. Kopp

A. R. E. C. Research Operations

TO61-7R10/10-77F05

RELEASE PRIORITY: CLASS I ROO1a

Ten Reasons to Throw out your Microwave Oven

From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens. Based on this research, we will conclude this article with the following:

1. Continually eating food processed from a microwave oven causes long term - permanent - brain damage by "shorting out" electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].

2. The human body cannot metabolize [break down] the unknown by-products created in microwaved food.

3. Male and female hormone production is shut down and/or altered by continually eating microwaved foods.

4. The effects of microwaved food by-products are residual [long term, permanent] within the human body.

5. Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.

6. The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.

7. Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America.

8. The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.

9. Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.

10. Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.

Have you tossed out your microwave oven yet?

The use of artificial microwave transmissions for subliminal psychological control, a.k.a. "brainwashing", has also been proven. We're attempting to obtain copies of the 1970's Russian research documents and results written by Drs. Luria and Perov specifying their clinical experiments in this area.

Written by Anthony Wayne and Lawrence Newell

International common Law Copyright 2000

by The Christian Law Institute & Fellowship Assembly

You Will Never Look At Dinner The Same Way

noreply@blogger.com (Unknown) — Sat, 03 Oct 2009 22:47:00 +0000

HOW OUR FOOD INDUSTRY IS CONTRIBUTING TO OUR SICKNESS

Have you heard of the newly released movie, Food, Inc.? It’s a documentary on our over-processed, chemically-ridden, corrupt food system. Watch the trailer here . It’s only out in select theaters, but you can see dates and places of release here. I strongly encourage you to go see it! It wouldn’t hurt to bring a friend who’s not so enlightened about just how unnatural the American food system is. I’m very excited to see it, and if you do, let me know what you thought!

Why are they scared? Well, “Food, Inc.” is being billed by its makers as the film that food industry titans don’t want you to see for the simple reason that “if you know the truth about what you’re eating…you might not want to eat it anymore,” as journalist Eric Schlosser says in the movie’s first five minutes. He might be right, although I’m not hopeful: I knew cigarettes were bad for me, and the tobacco companies I was financially supporting were essentially sociopathic, but I still smoked for 10 years.
What’s really worrisome about the industry’s multimillion-dollar anti-”Food, Inc.” campaign is that it could discourage a critical subset of people from seeing the movie: farmers.
Which would be a shame. Because even as our current food system has made Americans fatter and sicker than at any time in history, it’s driven more and more farmers out of business. The massive overproduction of cheap unhealthy food is not working for consumers, and it doesn’t seem to be working for farmers, either. “Food Inc.” persuasively confirms what the real “real food” movement has long held: the only beneficiaries of our current food system are giant agribusiness corporations such as Tyson, Smithfield, Monsanto, and others like them.Among the points that galvanized the filmmakers:

– In 1972, the Food and Drug Administration conducted 50,000 food safety inspections; in 2006, the FDA conducted 9,164.

– During the George W. Bush administration, the head of the FDA was the former executive vice president of the National Food Processors Association, and the chief of staff at the U.S. Department of Agriculture was the former chief lobbyist for the beef industry in Washington.

– Cattle are given feed that their bodies are not designed to digest, resulting in new strains of the E. coli virus that sicken tens of thousands of Americans annually.

– One in 3 Americans born after 2000 will contract early-onset diabetes; among minorities, the rate will be 1 in 2.

Kenner, a Los Angeles documentarian, says he did not set out to make an activist horror film. In fact, his original goal was to tell the story from the points of view of both organic and industrial food growers. But representatives of the 50 industrial food companies he contacted, including Monsanto, Perdue, Tyson and Smithfield, would not talk and, more important, would not allow their production practices to be filmed.

“The fact is they don’t want us to see how the food is made,” said Kenner during a recent visit to San Francisco. “They don’t want us to know what’s in it. And, ultimately, they don’t want us talking about it.”
Kenner said he spent six years trying to make a film that would not appear one-sided or biased but admits he ended up with a “connect-the-dots” portrait of the American food system that is “Orwellian.”

Among the film’s subjects is Carole Morison, a Maryland chicken farmer, who risks her livelihood to show the repulsive conditions under which her chickens are fed and housed, per Perdue’s requirements. Morison is seen wading through a barn so stuffed with chickens covered in their own feces that there is no view of the floor. She sets about her daily chore: grabbing the birds that have died from trampling because they grew too fat to walk.

“I understand why farmers don’t want to talk, because these companies can do whatever they want to do as far as pay goes,” says Morison in the film. Equally maddening is Kenner’s portrait of a working-class Los Angeles family, who talk about why they eat fast food most nights: It’s cheaper than a home-cooked meal – because, as Pollan points out, it is largely made from processed corn, wheat and soybean, crops that are often genetically modified and heavily subsidized by the government.

Grocery List

noreply@blogger.com (Unknown) — Sun, 27 Sep 2009 03:31:00 +0000

Meats/Proteins

Eggs (Free Range)
Skinless Organic Chicken breasts
Turkey Breasts and extra lean turkey bacon
Ground Turkey
Top Sirloin Steak Grass Fed Organic Beef
Salmon, Tilapia and white tuna(Fresh not farm raised)
Lean deli ham (Nitrate Free)
Organic Peanut Butter

Whole Grain

Oatmeal (Not Instant)
High Fiber Cereal (Ezekial / Kashi)
Whole wheat bread and pasta(Ezekial) Read -"When wheat is really white"
Whole Grain English Muffins
Steel Cut Oats

Produce

Bananas
Cauliflower and Broccoli
Tomatoes
Bell Peppers
Blueberries and Cherries
Green Beans
Asparagus
Salad Mix (No Iceberg-Dark Only)
Zucchini
Celery
Squash
Grapefruit
Oranges
Avocados
Pineapple
Butternut squash
Edamame
Onions and scallions

Dairy

Raw Milk where available or Organic Low-fat milk ( 1%)
Almond Milk
Rice Milk
Greek Yogurt
Cream Cheese (strained Greek Yogurt) (full fat)
Cottage Cheese (full fat)

Dry Goods/Condiments

Light Mayonnaise (Real)
Horseradish
Mustard
Salsa
Honey
Stevia
Red Chili Pepper

Spices

Stevia (Liquid Drops/Loose Granuals)
Cinnamon
Cumin
Cilantro
Thyme
Pink Himalayan Sea Salt
Rosemary and Basil
Turmeric
Ginger

Powdered Supplements

Whey Protein (Undenatured Concentrate)
Hemp Protein (Keep Cold)
Creatine (Powder)
Flax seed
Wheat Germ

Follow Ryan Parker:

Ryan's' Nutrition Guide 101: 8 Simple Nutrition Rules to Build Muscle, Lose Fat & Get Stronger

noreply@blogger.com (Unknown) — Sat, 12 Sep 2009 04:39:00 +0000

How you look is largely influenced by what you eat. Lack of muscle mass, high body fat, lack of energy at work or at the gym, bad skin, digestive problems, … All of that can be caused by unhealthy nutrition.

Since there’s a lot of confusion about what to eat and why, here are 8 simple nutrition rules that will help you build muscle, lose fat & get stronger.

1. Eat Breakfast. As soon as you wake, drink 20 oz of good water ( Kangen water is prefered), You get energy from the first hour and you’ll be less hungry the rest of the day. It also sets the trend: you’ll tend to eat healthier if your day starts with a strong & healthy breakfast.

Your best bet: omelets, smoothies & cottage cheese. Read how to build the habit of eating breakfast and try these breakfast recipes.

2. Eat Every 2-3 Hours. The easiest way: breakfast, lunch, dinner, post workout, pre bed and 2 snacks in between. Benefits:

Less Hunger. Eating more smaller meals vs. few big meals will decrease your stomach size. You’ll feel full faster and your waist will trim.

Less Cravings. Not eating for long periods usually causes overeating at the next meal or ending at the candy machine.

Steady Blood Sugar.

Eat at fixed times every day and your body will get hungry at those fixed times. Example: 7am, 10am, 1pm, 4pm, 7pm & 10 pm.

3. Eat Protein with Each Meal. You need protein to build and maintain muscle. Proteins also help fat loss since they have the highest thermic effect. And they satiate: proteins make you full longer than carbs.

How much protein should you eat daily? At least 1g per pound of body-weight. That’s 200g/day if you weigh 200lbs. The easiest way to get this amount is to eat a whole protein source with each meal. Some include:

Grass fed Red Meat. Beef, pork, lamb, deer, buffalo, etc.

No hormone Poultry. Chicken, turkey, duck, etc.

Fresh Fish. Tuna, salmon, sardines, mackerel, etc.

Organic Free Range Eggs. Don’t believe the cholesterol myths. Eat the yolk.

Organic Dairy; Rice Milk, Almond Milk, cheese, cottage cheese, quark, greek yogurt, etc.

Whey. great for easy post workout shakes.

Check also these protein sources for vegetarians & vegans.

4. Eat Fresh Organic Fruits & Veggies with Each Meal. Most of them are low calorie: you can eat your stomach full without gaining fat or weight. Fruits & veggies are also full of vitamins, minerals, antioxidants and fiber which helps digestion.

Some of my favorite fruits & veggies are: apples, berries, pineapple, oranges, bananas, spinach, broccoli, tomatoes, pumpkin, beans, cauliflower, Brussels sprouts, bok choy, roman lettuce, chicory, peas, etc

5. Eat Carbs Post Workout Only. 70% of population is carb intolerant: they get fat eating excess carbs. While you need carbs for energy, most people eat more than they need. Limit your carb intake to post workout only.

Eat Fruits & Veggies with all Meals. These contain little carbs compared to whole grains. Exception: corn, carrots, raisins.

Other Carbs Post Workout Only. This is rice, pasta, bread, potatoes, quinoa, oats, etc. Avoid white carbs and eat whole grain.

Exception. If you’re a skinny guy who wants to gain weight: eat carbs post workout and post post workout. More if needed.

6. Eat Healthy Fats. Healthy fats improve fat loss and health. They also satiate, digest slowly and are cheap. Eat healthy fats with every meal and avoid artificial trans -fats & margarine. Balance your fat intake.

Saturated Fats. Increase testosterone levels. Dietary cholesterol is not bound to blood cholesterol. Real butter, whole eggs, red meat.

Monounsaturated Fats. Protect against heart diseases and cancers. Extra virgin olive oil, olives, mixed nuts.

Polyunsaturated Fats. Increase testosterone levels, promote fat loss, decrease inflammation, … Fish oil, ground flax seeds, mixed nuts.

7. Drink Good Water. Strength training causes water loss through sweating which can impair muscle recovery, and bottled water is processed using Reverse Osmosis which is very harmful. Drinking water prevents dehydration but also hunger since an empty stomach can make you think you’re hungry.

Half your total bodyweight in ounces. Drink 1 cup of water first thing on waking up, 2 cups with each meal and sip water during your workout.

Get a Kangen Water generator. Cheaper than bottled water , loaded with antioxidants and tastes better than straight tap water. Try also green tea & water with squeezed lemon.

Ignore Water Intoxication. Eating healthy as explained in this post will make sure you replenish your electrolytes. Unless you do crazy stuff like drinking 2 gallons water in 10mins, you’ll be safe.

8. Eat Whole Foods 90% of The Time. Read 10 foods you think are healthy but aren’t and 20 super foods. To really get the results you want, 90% of your food intake should consist of whole foods.

Whole Foods. Unprocessed and unrefined (or little refined) foods that come as close as possible to their natural state. Examples: fresh grass fed beef,fresh fish, free range poultry, eggs, organic veggies, legumes, fruits, brown rice, oats, quinoa, …

Processed Foods. Usually contain added sugars, trans-fats, nitrates, corn syrup, sodium and more chemicals. Examples: bagels, fruit bars, cereals, pizza, cookies, sausages, frozen meals, supplements, …

Eat whole foods 90% of the time. Difference in result is insignificant compared to eating 100% healthy. So if you eat 6x/day, you can eat 4 junk meals per week guilt-free. Same with alcohol & sweet drinks: 10% of the time is ok.

Example Diet. Forget about portion size and calories. Just eat your stomach full. You won’t get fat eating healthy foods. Especially not if you exercise and with all the veggies. Example diet using the above 8 nutrition rules:

Breakfast: eggs with veggies, orange, green tea

Snack: mixed nuts, pear

Lunch: tuna, roman lettuce, olives, olive oil

Snack: cottage cheese with apple

Post workout: ground round, quinoa, spinach, banana

Dinner: chicken, spinach, baby carrots, peer

Pre-bed snack: cottage cheese, berries, ground flax seeds, fish oil

Nobody has time to cook 6x/day. Prepare your food for the day while making breakfast or dinner. This takes about 1 hour and is key to making this work.

Clean Eating: Why Eating Clean Is The Unfad Diet That Works. Let us prepare your clean meals, Anytime Guy Knows Nutrition!

noreply@blogger.com (Unknown) — Wed, 02 Sep 2009 19:23:00 +0000

Clean Eating Isn’t a Fad Diet …. It’s The Real Deal. Learn the Basics of Eating Clean and Reap The Health, Weight-Loss and Fitness Rewards.- Anytime Guy Know Nutrition and Delivers!

At any given time, more than two-thirds of Americans are “on a diet.” Yet only 5 percent will experience lasting weight or fat loss. We’re a nation on a perpetual diet, yet America continues to lead the world in obesity, heart disease, Type II diabetes and metabolic syndrome — a combination of risk factors that predispose people to developing heart disease, stroke and diabetes.

Here’s the irony: Even though American’s are “dieting” more, we’re getting fatter each day.
Enter “Clean Eating” — a simple, common-sense approach to diet and nutrition that ditches the complicated menu plans of dieting gurus; avoids the single-food focus of the worst fad diets; eschews the loopy pseudo-scientific underpinnings of “Detox Diets” and instead emphasizes sensible, nutritious eating. In other words, follow this approach and you’ll be less hungry, more satisfied, healthier, and slimmer … for good.

Clean Eating is the ultimate “un-fad” diet. And once you get the hang of it, you’ll never be able to imagine that you thought eating cabbage soup everyday was the key to getting lean.

The Origins of Clean Eating
The concept of “clean eating” isn’t new.

While it’s a phrase you’ll hear tossed around a lot by bodybuilders, athletes and fitness models, the Clean Eating philosophy has its original roots not in the bodybuilding and fitness communities, but rather in the co-op-shopping-Birkenstock-and-granola-crowd.
That’s right, thousands of buff beach bodies can thank tofu-eating, Deadheads for helping them shape better abs, drop body fat and improve their cholesterol profile to boot.

The Clean Eating philosophy is really based on the natural health food movement of the 1960s, which then got transformed into the “whole foods” approach to eating, which emphasizes consuming foods (preferably organic) that are unprocessed or refined as little as possible before consumption.

Canadian fitness model and author Tosca Reno is often credited with popularizing this approach to eating with her series of Clean Eating cookbooks, but the basics of this diet have been around for decades. Fitness trainer, natural bodybuilder and Burn the Fat, Feed The Muscle author Tom Venuto has been talking about “eating clean” for years, and makes it a central part of his fat-loss and muscle gain plan.

At it’s root, the diet is so common-sense and back-to-basics, that no one really can take credit for developing this approach to diet and nutrition.

Eating Clean: What Exactly Is It?

The basics of Clean Eating are simple:

Eat a wide-variety of whole, unrefined and unprocessed foods in a form that’s as close as possible to how the foods appear in nature

Avoid processed sugars, especially sugary beverages like soda

Avoid saturated fat and trans fats, and instead substitute healthy, monounsaturated and polyunsaturated fats.

Always combine complex carbohydrates with lean protein and some healthy fats at every meal.

Spread your food out over 5-6 smaller meals, consumed every 2-3 hours

Eat for maximum nutrient density. In other words, avoid “empty” calories found in fast food, soda, snacks, cakes and cookies, and substitute in nutrient-dense snacks.

Pay attention to proper portions and practice portion control
Drink lots of Kangen water™ (at least 1/2 your own body weight in ounces daily)
Pretty simple.

Benefits of a Clean Eating Diet

So why would a person want to try Clean Eating? There are a number of proven benefits to Clean Eating:

Decreased body fat

Increased lean tissue (muscle)

Improved energy 3

General improvements in overall health and immunity

Decreased risk of certain types of diseases like diabetes, stroke, heart disease and cancers

Less consumption of pesticides, artificial food additives and preservatives, sodium and sugar

Less impact on the environment, since Eating Clean is also Eating Green; the foods you preference in a Clean Eating diet are minimally processed, and thus use less energy and produce less waste than highly-processed foods

Less expensive. Contrary to what you might believe, Clean Eating is actually more cost-effective and less expensive than eating pre-packaged food or fast food. For instance, for the price of a Super-Sized Big Mac Meal Deal, you could prepare an entire pot of healthy soup that would make more than a half dozen meals that are healthier, more satisfying and more nutritionally-dense.

Sustainable. Unlike fad diets, Clean Eating is a holistic approach to eating that a person can practice for their entire life. You don’t “go on” a Clean Eating diet — you’re always clean eating.

Is Cardio Better Before or After Lifting Weights? | Ask The Anytime Guy

noreply@blogger.com (Unknown) — Wed, 02 Sep 2009 19:06:00 +0000

When Is the Best Time To Perform Cardio: Before or After Lifting Weights? Or Does It Even Matter?

Dear Ryan ,

Is it better to do cardio before or after you lift weights? I’ve been following your full body workout routine and love it, but I’d also like to slip in some cardio on top of the weight training. What are your thoughts? Should I lift weights before I do cardio? I’ve searched online and seem to get mixed opinions which is better. Any help would be appreciated.
– Andrew (Jacksonville, AR.)

Andrew, I get this question quite a bit. In fact, it’s probably one of the most frequently asked questions in the area of a full body workout routine.

Whether it’s better to perform your cardio before or after lifting weights really depends on your current conditioning, stamina — and to a certain extent — your mindset. There are also some physiological and scientific reasons you might preference weight lifting over cardio earlier in your workout — but even here you’ll find some disagreement among trainers, exercise physiologists and even bodybuilders.

The order that you perform your cardio and weight lifting exercises does matter: To you.
In terms of whether cardio is best performed before or after lifting weights, you need to consider a few of factors:

The relative intensity of both your cardio (HIIT versus solid state cardio, for instance) and the weight training routines The duration of the cardio and the volume of weight training you will be performing
Your level of muscular endurance

Your overall stamina and conditioning for both forms of exercise — in other words, which of the two activities causes you to fatigue the most?

Your motivation — Do you enjoy one form of exercise more than the other, which might cause you to want to get either cardio or weight training “out of the way?”
Your personal fitness goals: Which area do you want to improve and focus on the most? Cardiovascular endurance? Fat loss? Muscular strength or endurance? Muscle size?
How you answer these questions will help determine the best order for performing cardio and weight training.

Conventional Wisdom:

Weight Training First, Cardio Second
In general, the conventional wisdom seems to be that performing cardio after your weight lifting or resistance training routine is better. However, even here, there is a fair amount of disagreement.

Depending on the intensity and volume of the weight lifting routine, many people find that if they perform either duration/distance cardio or high-intensity interval training before they lift weights, it can negatively impact their performance during weight training. Weight lifting or resistance training, properly done, is very intense activity. It requires concentration, motor-neural recruitment, balance, coordination, strength and most of all, lots of quick-burst energy. If you are performing high-intensity, circuit-like training with very little rest between exercises or sets, it can be even more taxing on the body.

Although activities like running, biking or using and elliptical or stair-stepping machine primarily train for cardiovascular endurance, they also place a certain amount of resistance on the muscles — especially if you are doing your cardio training on an incline or increasing the tension on an elliptical machine or recumbent bike.

So depending on the exercise and intensity, cardio can pre-fatigue certain muscle prior to weight training, reducing your ability to lift weights at a level that will challenge your previous level of performance. This is especially true for the legs, which are the primary group of muscles recruited during most cardio activities.

Performing cardio before weight training your legs can often leave your quads, hamstrings and even calves fatigued, reducing the amount of work these muscles can perform during weight lifting. It may also increase the risk for injury due to fatigue or deviations in form. Of course, if you just performed a grueling set of squats, your ability to successfully run afterwards can be limited as well.

Depending on your level of conditioning, bouts of higher intensity or long-duration cardio can also leave your body in a state of overall fatigue, which can also negatively impact your ability to lift weights later in your workout. Depending on the intensity, cardio can also deplete the body’s carbohydrate stores, leaving you short on critical fuel for when you lift weights.

What Does Science Say about Cardio Before Weight Lifting?

Interestingly enough, there is very little peer-reviewed research on the effects of performing cardio before strength training.

The most commonly cited research is a (thus far) elusive study conducted by Southern Cross University in Australia, which apparently found a reduction in muscular strength and performance when people performed cardio before weight lifting. However, I have been unable to locate this specific study for review.
Most advice around the order of cardio and weight training refers to “the latest research” but it typically doesn’t source that research. So for now, unfortunately, science has little to add in terms of guidance on this issue.

Cardio After Weight Training: Burn More Fat?

Another popular theory that you’ll frequently hear thrown around on bodybuilding and fitness bulletin boards is that performing cardio after weight lifting will burn more body fat.
This hypothesis is based on how the body preferences and utilizes certain short-term energy stores like muscle and liver glycogen versus fats. While I won’t get into the details of why this theory has some serious flaws, it’s enough to say that the hypothesis tends to under-estimate the amount of stored glycogen available to the body and over-estimates the amount of glycogen depleted during weight training and cardio.

So if you are determining the order of your cardio and weight training solely on the idea that performing cardio after weight lifting will burn more body fat, you may want to reconsider.
In fact, a small-scale study from the Human Performance Research Center at Brigham Young University found that cardio before weight training produced a greater increase in excess post-exercise oxygen consumption (EPOC) — or the amount of energy you burn after completion of exercise — versus cardio after weight lifting, weight-lifting-only and cardio-only.

However, the researchers point out that the main driver of this increase in EPOC is the inclusion of the resistance training into the exercise routine. The resistance-only group also experienced a significant increase in EPOC, so the real take away here is that you should be including resistance and weight training in your workouts to maximize fat-burning. Period.

Also, it’s important to point out that the intensity and volume of resistance training in this study was fairly low — 7 lifts. So it’s difficult to know if the impact of the sequence of exercise on EPOC would be changed under higher-volume or more intense resistance training conditions — either pre-cardio or post-cardio. As often is the case with studies like this, there are often as many new questions raised, as old ones answered.

The Order of Cardio and Weight Training: Do What Works for You

It’s easy to get caught up in all of the scientific debates, exercise physiology and advice from “gurus” when it comes to weight lifting and cardiovascular training.
While basing your decisions on facts, and not just theories and opinions, is generally a good practice in life, at some point, you also have to ask yourself: “What works for me?”

This applies to the whole “is cardio better before or after weight lifting” debate, as well.
Some people who don’t particularly enjoy cardio prefer to do it first in their workout and just “get it out of the way” so they can really focus on their weight training. Other people find that lifting weights first ensures that they are fresher and stronger, and do better performing cardio last.

Some people avoid the entire problem altogether and doing their weight lifting on one day, and their cardio training on another (although the Brigham Young study suggests a benefit to combining them on the same day.)

Each person’s body responds differently to training protocols. The best approach is to try several different ordering schemes and see what works best for you. In other-words, make the “science” your own and conduct your own experiments.

If you are keeping a detailed exercise log with good mind-body notes (something recommended for any person, regardless of their level of fitness or training experience), you should be able to review your logs and see exactly how the ordering of your exercises — including when you perform cardio versus weight lifting — impacts your energy, strength, endurance, state-of-mind and even fat-loss or lean body mass gains.

At the end of the day, research and advice from fitness experts is best used directionally. Your real gains will come from trial and error and finding what works for you.

Top Sports Nutrition and Supplementation Consultant Speaks out about the Hydration Problem with Athletes

noreply@blogger.com (Unknown) — Tue, 25 Aug 2009 22:31:00 +0000

Shan Stratton Endorses Enagic's Kangen Water

Who is Shan Stratton?

Shan is the Sports Nutritional & Supplementation Consultant for the

NBA, NFL, MLB, PGA, LPGA, NASCAR, NHL, AZ DIAMONDBACKS, HOUSTON ROCKETS, LA DODGERS, NEW YORK YANKEES, BOSTON RED SOX, MIAMI HEAT

Shan E. Stratton is known internationally for his training sessions and corporate speaking events as a nutritionist, a sports supplementation specialist and renowned speaker. Shan's knowledge , expertise and passion for health has enabled him to interact with product formulation teams, co-edit Health Products, and has commanded the respect of sports professionals in nearly every major league profession.

He has worked with countless famous athletes like Kurt Warner, Maria Sharapova, Reggie Jackson, Cynthia Cooper and on and on. He states that drinking Kangen Water ™is the missing link to overall health and performance for athletes after promoting and counseling the use of high quality supplements, enzymes, and probiotics to the athletic community for over 15 years.

Shan researched Enagic's Kangen™ Water trying it himself before endorsing the Kangen™ water ionizer. Shan met with Enagic's executive staff and scientists, and personally investigated the integrity of both the company and the products. The reason for this, is that he has tremendous integrity at stake with his involvement with so many high powered sports figures and coaches internationally.

Competitive, elite athletes, and sports trainers know that subtle changes in pH can have profound effects on overall health, feelings of wellness, levels of fatigue, pain, weight, training ability, and athletic performance. Muscles work best in a narrow range of pH. At rest, muscle pH is about 6.9 , while arterial blood is about 7.4.

When we exercise anaerobically, we burn stored carbohydrates in the muscle (glycogen) for energy , which produces lactic acid, pyruvic acid and CO2, which in turn decreases muscle pH. The harder you exercise, the quicker your muscles become acidic, which leads to fatigue. Accumulation of acid also limits production of ATP, the energy molecule, and disrupts enzyme activity that produces energy. When muscles pH falls below 6.5, it stops working although. Acidity also reduces muscle power directly by inhibiting the contractile action of muscle fibers.The pH of your body determines much of what goes on inside the cell and in the extra cellular fluid known as the lymphatic system. So delayed onset muscle soreness (DOMS) has a lot to do with the shift in pH levels in and outside the cell. Of course, when lactic acid builds up so much that the pH of the cell shifts, the electrical transmissions slow down and you do not get the same kind of connection. Many athletes experience this as "hitting the wall" or as a drop of peak performance.

There is so much misinformation about how sports drinks work and their effect on the body . I'm not going to name any particular drinks, but you all know what they are. They come in nice brightly colored bottles and they have all sorts of electrolyte enhancers and they taste good and supposedly give you energy. They are endorsed by well known athletes who have received a nice financial reward and who are probably ignorant of the nutritional facts themselves. Unfortunately, they are creating an illusion that these drinks enhance performance when in reality they may not and should not drink them.

When you consume these drinks they enter the bloodstream, your body says "Uh oh, we need to stabilize the pH of the blood" What happens is that it pulls minerals out of the bone and connective tissue neutralizing the acid and dumps it into our fat tissue. The result over time is a fallout of minerals making the athlete more prone to injury Shan is known internationally for his training sessions and corporate speaking events as a nutritionist, a sports supplementation specialist, and a renowned motivational speaker.

Shan is committed to the mission of changing the "sick care" of America and the world over to a true Health & Wellness Care system. He is passionate about being an International speaker helping educate the world about the tremendous health benefits of drinking alkalized, antioxidant-charged, super-hydrating Kangen™ Water from the only company that has the seal of approval from the Japanese medical community.

For more information on Kangen™ water go to http://kangenwaterlife.com/arkansas

Here's the Beef! Choose Your Meat Wisely

noreply@blogger.com (Unknown) — Tue, 25 Aug 2009 19:22:00 +0000

Dear Ryan,

I was in the organic store the other day and they were trumpeting how much better farm-raised organic stuff is compared to the meat we always get from the grocery store. It's slightly more expensive, why should I care?

A: You should care very much, but probably for slightly different reasons.

Ground beef in the grocery store inevitably comes from what we call feed lot farms. Click here to read a LA Times article about these feedlot farms." These places are basically factories, and they bear as much resemblance to the old country farms of our childhood as a cheap Casio keyboard does to a handmade Steinway grand piano.

Cows on these "farms" are production machines for meat and milk. They're fed grain, which isn't their natural diet, and which causes great acidity in their systems. This produces "meat product" that's very high in inflammatory omega-6's and woefully lacking in omega-3's. Here is a great place to get more information about better beef. Click here

They're kept in confined pens and fed antibiotics to prevent the sickness that inevitably arises from the close quarters. They're fed steroids and "bovine growth hormone" to help fatten them up. Then they're "processed." Whether the end product — the meat that winds up on your plate — has the DNA of 1,000 cows in it or not, it's not something you should be eating.

Grass-fed meat is a whole different ballgame. Cows were meant to graze on pasture —their natural diet is grass, and when they roam on pasture and graze on grass their meat is higher in omega-3's and CLA (conjugated linolenic acid), an important fat that has anti-cancer activity and may also help reduce abdominal fat. Since the cattle aren't in confined quarters and they're not eating primarily grains, they don't get sick as much and aren't fed massive quantities of antibiotics.

Now, "organic" meat is somewhere in between the two extremes. It usually means the cows were fed organic grain, which is only a minor improvement since cows shouldn't be eating a diet of grain in the first place. While the perception is that organically raised meat is better than non-organic meat, it's still not nearly as good as grass-fed (pasture raised). Sometimes grass-fed meat is also organic, but some very conscientious farmers who raise real, healthy, pasture-grazing cows don't meet some obscure government standard for organic so they're not able to say their meat is "organic."

I wouldn't worry about it. Given a choice, I'd go with grass-fed over organic every time, though in the best of all worlds, you'd get both. For what it's worth, every study you've ever seen that talks about the bad health consequences of meat eating is looking at people who eat highly processed meat from factory farms. It would be very interesting to see if there are the same negative consequences to eating a diet of grass-fed (organic) beef with plenty of vegetables to balance it out.

No study like that has ever been done, but my hunch is that if people ate that way, the so-called "negative" health effects ascribed to eating meat would disappear.

Fear of fat is making us sick - and fat! Think back to our grandparents' day. Children did not have masses of allergies and learning problems or get fat when they were eating eggs and butter for breakfast instead of dry processed breakfast cereals, processed fruit juices and toast with margarine and jam! They also ate plenty of grass fed meat - chops with the fat on them and roasts with all the fat in the gravy. Nor did they eat foods cooked in unstable polyunsaturated vegetable oils and trans-fats.

We are becoming malnourished by over-eating the wrong foods. Generation after generation, we are depleting ourselves and reducing our ability to reproduce. Our reliance on synthetic substitutes is dangerous: foods labeled ‘health foods' - soy infant formula, highly processed breakfast cereals and health food bars for example are often nutrient-poor foods, high in sugar, additives, fillers, artificial sweeteners and trans-fats.

A huge amount of the food in our supermarkets is based on sugar, refined carbohydrates, refined vegetable oils, soy additives and trans fats - all produced for shelf life and profit. Next time you are in a supermarket, look at the relative shelf space of butter and margarines! When was the last time you saw a TV ad telling you how good butter is?

Modern science is confirming that butter from grass fed cows is one of the healthiest whole foods you can include in your diet. Despite unjustified warnings about saturated fat from well-meaning, but misinformed nutrition and health "experts", the list of butter's benefits is impressive indeed.

It is a rich source of easily-absorbed vitamin A - needed for a wide range of functions in the body from maintaining good vision to keeping the endocrine system in top shape. Butter also contains all the other fat-soluble vitamins (E, K, and D). It is rich in trace minerals and also contains butyric acid and conjugated linoleic acid (CLA) both of which are known to help protect against cancer. Only grass-fed cows produce good levels of CLA in their milk and tallow (meat fat) so avoid "grain fed"!

Butter from grass fed cows also has small, but equal, amounts of omega 3 and 6 fatty acids, the so-called essential fatty acids. Margarine on the other hand is an imitation food full of synthetic additives and colors and made from highly processed omega 6 rich vegetable oils which distort the omega 3/omega 6 balance and generate many health problems!

So enjoy your butter! We can be happier and healthier and maintain normal weight by eating the nutrient-rich foods we have avoided for so long!

Nutritional Advantages

Why meats and eggs raised on grass are nutritionally superior to those raised in modern confinement operations:

Higher in antioxidants like Vitamin E, A, and C
Free of hormones, antibiotics, steroids or other artificial substances
Lower in fat overall, while nutritionally superior fats occur naturally
Grassfed meats have 2 to 4 times more Omega-3 fatty acids, which are essential for heart, brain and nervous system function, and may reduce the risk of heart diseaseor cancer.
Pastured eggs have 10 times more Omega-3 fatty acids, more folic acid, B-12 and lutein.
Richest known source of CLA (conjugated linoleic acid), a potent defense against cancer- 3 to 5 times more than conventional meats. CLA also promotes muscle-building over fat-building in humans
Significantly less disease-causing bacteria
Free of GMO (genetically modified organisms) feed
Free of synthetic vitamins which are poorly absorbed
Individual grass farmers have a higher standard. Animals raised on grass are free of diseases which pass the mass-market inspection
Free of formaldehyde rinses, injected salt solutions, preservatives and irradiation

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Sugar? Is it really as sweet as we think

noreply@blogger.com (Unknown) — Tue, 04 Aug 2009 17:10:00 +0000

Sucrose, commonly called sugar, is everywhere in our diet—from sugar-cured ham to salad dressing to bread to flavored waters. Sugar comes in many forms—high fructose corn syrup, cane syrup; and even when we think we don’t see sugar in the label, it’s hidden behind those hard to pronounce fancy names like monosaccharide, disaccharide or trisaccharide. Sugar in this country is a way of life.

It owns us. And we give into it everyday.

Though it tastes great and adds good flavor to everything from soda to spaghetti sauce, the downside risk is that it is tantamount to eating glue. Can you imagine waking up in the morning, pouring out a big bowl of Elmer’s White, licking your lips and scooping it up as if it you’re eating your favorite daily cereal? The nutritional value is nil and, contrary to what we think or believe, it puts you on a speedy road to early disease…maybe even death.

Blood is the first to be affected by the build-up of ‘glue.’ We depend, we demand, that our blood carries nutrients all the time, everyday to all the organs and cells in the body. It’s blood that gets the oxygen to where it needs to go. It’s blood that we rely upon to keep us alive, breathing and free of illness. Clear flowing blood is critical to the nourishment of all the cells of our body right down to the interstitial level.

Interstitial. When I first heard that term, it tied my tongue up so bad that I was embarrassed trying to say it. But it is this interstitial tissue that is home to our cells. It’s the ‘clothes’ for the cells that keep the ‘bugs’ from infesting them, bringing them down and putting us in bed with heaven-only-knows what. It’s the conduit necessary for a healthy immune system. All that is good and all that is bad gets to the cells by way of this tissue. The system gets upended when we eat sugar, because sugar turns to acid in the body. It’s this acid that becomes glue-like and interrupts the healthy flow of blood. End result, the cardiovascular system plugs up. The glue is slowing everything down. The blood that we need to be like a clear river becomes stagnant and polluted. It protests. Heart attacks happen, strokes occur; diabetes gets a foothold and a myriad of diseases have a flowerbed where they can take root.

Fortunately, Eastern medicine has introduced us to hexagonal water. No, I didn’t say, “Fortunately, we have DRUGS”? This water, unlike drugs, goes deeper and strengthens the immune system rather than camouflage and buries the symptoms. It deals with what needs to be right by our body rather than making the symptoms go away only to recur in a different form. Hexagonal water uniquely goes deep and penetrates down to the interstitial level. It bathes the cells with powerful alkaline water that cleans up the terrain surrounding the cells. It keeps them fed and protects from acid causing disease that threatens our ability to function, work and take care of our daily responsibilities and otherwise enjoy life. Result, acid diminishes or goes away and no more glue! Add to that exercise and optimum diet and you have the winning formula for a lifetime of excellent health.