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December 03 More food-borne diseases aroundMore food-borne diseases around More research is needed to determine how much sickness and death stems from contaminated food, such as the tainted Chinese milk that caused kidney problems in more than 50 000 children and killed four, and the US salmonella outbreak that made more than 1 400 people ill, WHO director of food safety Jorgen Schlundt said. An estimated 30% of new infectious diseases originate in bacteria, viruses, parasites, chemicals and toxins introduced along food production chains, he told an experts' meeting. "There are some indications that the food-borne disease burden is increasing. But there is not very good data, it is difficult to say exactly what is happening," Schlundt said. About 2.2 million children die each year from diarrheal illnesses including cholera caused by dirty water, food, and poor sanitation, according to the United Nations agency. Food products needed to be monitored at every stage of their handling, Schlundt said. All countries vulnerable to food-borne diseases Julie Ingelfinger, a Harvard Medical School professor and pediatric nephrologist, said many people had overlooked the seriousness of complications caused by contaminated food. For instance, E.coli poisoning can cause hemolytic-uremic syndrome, a cause of kidney failure in children, she said. "Research into the long-term effects of food-borne disease is increasingly important because it is unquantified and goes on for decades," she said. David Heymann, WHO assistant director-general for health, security and the environment, told the meeting that rich and poor countries were both vulnerable to food-borne diseases. "Food-borne diseases occur on every continent and in every country really. We never know where these events will happen," he said. Food safety needs to be taken more seriously Nancy Donley, president of the US non-profit group Stop (Safe Tables Our Priority), said food safety needed to be taken more seriously as a public health concern. "It's crucial to keep food-borne disease prevention as a top priority in the world," said Donley, whose six-year-old son Alex died in 1993 from e.coli-contaminated meat. "Behind every statistic is a face, a name, a life." � (Reuters Health, November 2008) Read more: December 02 Eat fish during pregnancyEat fish during pregnancy It is always surprising when people do not like fish, seafood and molluscs of every shape, colour and size. This disinterest and in some cases, active avoidance of fish, was in the past partly due to lack of exposure to the delights of seafood and the poor quality of fish sold in the interior of this country. Nowadays, these factors no longer apply, because every supermarket sells a great variety of fresh, frozen and canned fish, and seafood restaurant chains have opened up everywhere, offering the most delectable fish dishes at prices ranging from very reasonable to highly expensive. Fish is really good for you Protein Vitamins Fish and seafood are also rich in the B complex vitamins, including vitamin B12. Pregnant women who tend to eat a semi-vegetarian diet that does not include meat, should try to eat fish at least 3 -4 times a week to ensure that they do not develop a B12 deficiency. Such a deficiency can cause pernicious anaemia, which is harmful to both mother and child. The B complex vitamins in fish will also help to keep the mother�s nervous system calm and contribute to a relaxed pregnancy. Minerals While fish is not as rich a source of calcium as milk and dairy products, research in countries like South Africa, has indicated that women who eat the soft bones in canned fish can obtain an appreciable amount of their daily calcium requirement from this source. Calcium is essential during pregnancy to help the foetus build strong bones and teeth. Nowadays the table salt we use in South Africa is fortified with iodine, so that outright iodine deficiencies leading to maternal goitre and foetal hypothyroidism and mental retardation or cretinism, are rare. Fish is however, still one of the best sources of iodine in the diet and eating 3-4 servings of fish a week will ensure that your child does not suffer from hypothyroidism. Fish is also rich in phosphorus, a mineral that helps to strengthen developing bones and teeth, and regulate the nervous system. Omega-3 fatty acids This new evidence of the protective effect of eating fish and ingesting adequate supplies of omega-3 fatty acids during pregnancy, must be added to previous findings that omega-3 fatty acids are essential for the normal development of the brain, nervous system and eyes in the foetus. To give your baby the very best chance in life, by avoiding low birth weight and prematurity, and helping the child to be clever and see well, it is an excellent idea to eat fish at least twice a week before, during and after pregnancy. It should be kept in mind that the central nervous system (brain and nerves) starts growing actively before birth and keeps on growing for at least the first year of life. To ensure that breast milk contains sufficient omega-3 fatty acids to help the baby�s central nervous system and eyes develop properly, pregnant women need to continue eating fish during lactation. But, don�t stop eating fish once the baby has been weaned. Children should also be given fish regularly throughout their childhood and teens, because omega-3 fatty acids in fish and seafood have many other important protective roles to play during the developing years and also in adult life. � (Dr I.V. van Heerden, registered dietician) December 01 The illegal line fish of the day
November 27 Why your brain needs fishWhy your brain needs fish Without this essential fatty acid, human life is hardly possible. DHA is abundant in neural tissues, important in terms of cognitive and visual function, and forms an integral part of the membranes of all the body's cells - including the cells of the brain. If you're still not eating fish at least two times a week, read on. This article might convince you to stock up on the tuna and book that long overdue fishing trip. Fatty acids explained Essential fatty acids (EFAs) are classified into two groups: the omega-3 fatty acids and the omega-6 fatty acids. These fats all fall into the category of long-chain polyunsaturated fatty acids, or PUFAs (vs. saturated and monounsaturated fatty acids). While both the omega-3s and the omega-6s need to be included in the diet, we tend to eat more omega-6 fatty acids, and less omega-3 fatty acids, than we should. So, the general recommendation is to try to include more omega-3 fatty acids in the diet. There are basically three omega-3 fatty acids to take note of: alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and DHA. Flaxseed is the richest source of ALA, which can be converted in the body to EPA and DHA. Fatty marine fish, such as salmon, tuna and mackerel, are rich in the omega-3 fatty acids EPA and DHA. Although the brain needs a constant supply of EFAs throughout life, the two most sensitive periods are infancy and ageing. Fatty acids and child development This made researchers start to think that breastfeeding might have an impact on cognitive ability. They also started to wonder whether the omega-3 fatty acids in breast milk could be linked to this phenomenon. More research followed and other positive results emerged. Research showed that maternal omega-3 intake was critical for the development of the growing foetus and a landmark UK study indicated that Britain's mental health crisis could be tied to a 50-year decline in fish consumption. A local study, conducted by the MRC, pointed to the importance of supplementing the diet with DHA prior to conception and during pregnancy. The study showed that a child born to a mother with a good DHA status is more advanced in terms of cognitive development at 18 months. Research conducted in 2003 by the University of Stellenbosch showed that a fish flour-based spread, served with bread, possibly affected the learning and memory abilities of the primary-school children who participated in the study. Fatty acids, ageing and dementia As we age, essential fatty acid deficiency can accelerate mental deterioration, according to Prof Nola Dippenaar, founder and owner of Health Insight, a company that consults to companies and individuals on the physiology and biochemistry of the human body. "EFAs play a significant role in brain structure by determining membrane fluidity, while also contributing significantly to brain function," Dippenaar says. She emphasises the fact that cell membranes aren't structures, but liquids, and that greater fluidity of the membranes improves the function of cells � also in the brain. This fluidity is thanks to the fatty acids that are incorporated in the cell membranes. Although the brain has the ability to produce some of the long-chain polyunsaturated fatty acids (PUFAs) by itself, this process is limited and becomes even more limited as we age. So, as we grow older, more of these fatty acids should come from the diet. The age-related decrease in the brain's essential fatty acid levels affects different parts of the brain in different ways. Unfortunately, the areas involved in memory and learning seem to be the first to suffer. In terms of cell-membrane composition, the brain's cells respond to the omega-6 and omega-3 polyunsaturated fatty acid levels in the diet. The cells are particularly sensitive to the omega-3/omega-6 ratio. Experts agree that by ensuring an adequate intake of the PUFAs as we age, the onset of neurodegenerative diseases, such as Alzheimer's disease, can possibly be delayed or even prevented. Recent studies have found that DHA, the fatty acid found in fish, has a particularly important role to play in terms of memory � giving us another good reason to ensure the adequate intake of this food throughout life. Worldwide, 24 million people are affected by dementia, of which Alzheimer's disease is the most common form. � (Carine van Rooyen, updated April 2008) Reference: Read more: Melamine infants still sickMelamine infants still sick A total 50 741 children have recovered and been discharged, since news that many dairy products were contaminated with an industrial chemical sent parents rushing for check-ups. Four children died from problems caused by melamine and there was a global panic as products including sweets, biscuits and ice-cream were found to be contaminated. US banned Chinese food imports The white powder was added to watered down milk because it mimics protein in some quality tests, and has since shown up in eggs because it was added to animal feed for the same reason. It is normally used in making plastics including floor tiles, whiteboards and kitchenware. Door-to-door screening of more than 307 000 Beijing families with children under the age of three found that over 75 000 babies had been fed contaminated milk formula, the official Xinhua news agency said. � (Reuters Health, November 2008) Read more: November 21 The balanced diet.The balanced diet Food Groups Compared to our ancestors and rural people in Africa, people living in South African cities have so many different foods to choose from, that it is quite understandable that they get confused. However, the basic food groups have remained the same, only the variety in each group has expanded dramatically. If you stop and think for a moment about the foods you eat, you will see that they can be classified into a number of broad categories, namely:
Of course most foods, and especially prepared or processed foods, can contain ingredients from more than one of these food groups, e.g. potato crisps are made of potatoes (fruit and vegetable group), but they also contain a lot of fat. Most people are able to work out for themselves which group a food belongs to. Just be logical and don�t kid yourself. Taking the potato crisp example, most people would not classify this food as a vegetable, but they know that this is a high-fat food and that it can make one gain weight when eaten in excess.
The fruit and vegetable group Fruit and vegetables, which are derived from living plants, are rich in health-promoting nutrients such as beta-carotene, vitamins A and C (powerful antioxidants), minerals, dietary fibre (wonderful for regularity and reducing the energy content of the diet), and bioflavonoids (protective against many diseases). Because fruit and vegetables contain so many protective nutrients, they should be eaten in large quantities and everyone should try and eat five or more portions a day. A typical example would be eating an apple, an orange, half a cup of grated carrots, a green salad and drinking a glass of fruit juice to obtain those vital five portions a day. This food group protects against the degenerative diseases associated with the western lifestyle, such as heart disease, hypertension, diabetes, obesity, diverticulitis and a suppressed immune system. The grain and cereal group Unfortunately about 30 years ago a prominent researcher called Prof Yudkin, proposed a theory that carbohydrates in general, and sugar in particular, were the cause of all the ills that plague humanity, especially obesity. The good Professor did a remarkable job. Not only did his theory result in sugars and starchy foods becoming the pariahs of the western food world, but this bad press also rubbed off on all the other carbohydrate foods. We are still feeling the negative effects of his campaign today. Ask any person at random which foods they should cut out to be healthy and to lose weight, and they will answer, "carbohydrates". The opposite is actually true as has been proved over and over again ever since Prof Yudkin launched his attack on sugars and starches in the 1960s. But the basic idea has stuck and now it is difficult to convince the modern public to accept carbohydrate foods as the wonderful, healthy staples they really are. There is a lot of evidence that people who eat mainly unprocessed starches and carbohydrates, cereals and grains, are very healthy and don�t suffer from the diseases associated with our western lifestyle. Rural African tribes who have diets based on grain (millet, sorghum, maize), fruit and vegetables, and sour milk, to which small quantities of foods derived from animals such as meat, are added, do not develop heart disease, stroke, and most cancers. These people are also not obese. The answer to our ever increasing epidemic of obesity, heart and blood vessel disease, cancer and digestive problems, is to return to eating plenty of starchy, unprocessed cereals and grains. The ideal is to make the bulk of each meal a carbohydrate-rich food, e.g. eat a bowl of unsifted maize meal, Maltabella or oats porridge, or high-fibre cereal, plus wholewheat toast for breakfast. Or have wholewheat sandwiches for lunch if you are at work and base your evening meal on jacket potatoes, brown rice, pasta, samp, or boiled crushed wheat. The cereals and grains group is our best source of B vitamins, vitamin E, essential minerals and trace elements (zinc, copper, selenium, magnesium, potassium), dietary fibre and polyphenols. These nutrients protect us against heart disease, many different kinds of cancer, diabetes and obesity. Eat two or more portions of the cereal and grain group at each meal and you will be healthier, live longer and gain less weight. Just remember to select only unprocessed or minimally processed starches and grains to get the greatest benefit. - (Dr I.V. van Heerden, DietDoc) Advertisement
On Health24 The balanced diet.The balanced diet Food Groups Compared to our ancestors and rural people in Africa, people living in South African cities have so many different foods to choose from, that it is quite understandable that they get confused. However, the basic food groups have remained the same, only the variety in each group has expanded dramatically. If you stop and think for a moment about the foods you eat, you will see that they can be classified into a number of broad categories, namely:
Of course most foods, and especially prepared or processed foods, can contain ingredients from more than one of these food groups, e.g. potato crisps are made of potatoes (fruit and vegetable group), but they also contain a lot of fat. Most people are able to work out for themselves which group a food belongs to. Just be logical and don�t kid yourself. Taking the potato crisp example, most people would not classify this food as a vegetable, but they know that this is a high-fat food and that it can make one gain weight when eaten in excess.
The fruit and vegetable group Fruit and vegetables, which are derived from living plants, are rich in health-promoting nutrients such as beta-carotene, vitamins A and C (powerful antioxidants), minerals, dietary fibre (wonderful for regularity and reducing the energy content of the diet), and bioflavonoids (protective against many diseases). Because fruit and vegetables contain so many protective nutrients, they should be eaten in large quantities and everyone should try and eat five or more portions a day. A typical example would be eating an apple, an orange, half a cup of grated carrots, a green salad and drinking a glass of fruit juice to obtain those vital five portions a day. This food group protects against the degenerative diseases associated with the western lifestyle, such as heart disease, hypertension, diabetes, obesity, diverticulitis and a suppressed immune system. The grain and cereal group Unfortunately about 30 years ago a prominent researcher called Prof Yudkin, proposed a theory that carbohydrates in general, and sugar in particular, were the cause of all the ills that plague humanity, especially obesity. The good Professor did a remarkable job. Not only did his theory result in sugars and starchy foods becoming the pariahs of the western food world, but this bad press also rubbed off on all the other carbohydrate foods. We are still feeling the negative effects of his campaign today. Ask any person at random which foods they should cut out to be healthy and to lose weight, and they will answer, "carbohydrates". The opposite is actually true as has been proved over and over again ever since Prof Yudkin launched his attack on sugars and starches in the 1960s. But the basic idea has stuck and now it is difficult to convince the modern public to accept carbohydrate foods as the wonderful, healthy staples they really are. There is a lot of evidence that people who eat mainly unprocessed starches and carbohydrates, cereals and grains, are very healthy and don�t suffer from the diseases associated with our western lifestyle. Rural African tribes who have diets based on grain (millet, sorghum, maize), fruit and vegetables, and sour milk, to which small quantities of foods derived from animals such as meat, are added, do not develop heart disease, stroke, and most cancers. These people are also not obese. The answer to our ever increasing epidemic of obesity, heart and blood vessel disease, cancer and digestive problems, is to return to eating plenty of starchy, unprocessed cereals and grains. The ideal is to make the bulk of each meal a carbohydrate-rich food, e.g. eat a bowl of unsifted maize meal, Maltabella or oats porridge, or high-fibre cereal, plus wholewheat toast for breakfast. Or have wholewheat sandwiches for lunch if you are at work and base your evening meal on jacket potatoes, brown rice, pasta, samp, or boiled crushed wheat. The cereals and grains group is our best source of B vitamins, vitamin E, essential minerals and trace elements (zinc, copper, selenium, magnesium, potassium), dietary fibre and polyphenols. These nutrients protect us against heart disease, many different kinds of cancer, diabetes and obesity. Eat two or more portions of the cereal and grain group at each meal and you will be healthier, live longer and gain less weight. Just remember to select only unprocessed or minimally processed starches and grains to get the greatest benefit. - (Dr I.V. van Heerden, DietDoc) Advertisement
On Health24 November 14 Are you eating yourself sick?Are you eating yourself sick?
Ever felt tired, listless, stressed, overweight or just plain ill? Well it could all be down to your diet...something I’m sure you’ve heard 1,000 times before... But new research suggests it’s not what you eat that’s important, it’s when you eat it. In fact it appears you can eat almost anything you like and help prevent disease, slow ageing AND lose weight! How? By following an ancient secret that’s helped people lead long, healthy lives in the Far East for over 3,000 years, a secret we believe has such powerful effects...... this could be THE medical breakthrough of the 21st century! Dear Friend, For years we’ve been told to eat less fat, or eat nothing but greens, or work like a cart horse at the gym... all in the name of good health. But new research suggests that this could be wrong. In fact, an amazing new book reveals a health secret that’s been used in the Far East for over 3,000 years to promote weight loss, prevent disease and live a long and robust health… But if you think this is about counting calories and banning red meat, alcohol and dairy products, think again. You see, this ancient diet and nutrition system actually encourages you to eat the foods you love guilt free. In fact, this diet claims by doing this, you’ll be on your way to health so strong and vital that most diseases can never take hold. Imagine – no more pills or tasteless fad diets, no more sweating at the gym. Now you can have vibrant health crackling with energy. And it’s all down to one, simple secret. The 3,000-year-old secret to strong health and a fit, slim figure... You see new research suggests the root of good health lies in a secret diet and nutrition system based on the changing seasons of the year... and our panel of doctors are staggered by the results. Now this may seem like a new idea to you and me, but the seasonal diet has been used by generation after generation of people in the Far East for over 3,000 years... aiding the prevention of ailments including gall bladder and liver disorders, heart and lung problems, as well as shedding ugly fat. And now you can discover this ancient, all natural diet from the Far East (together with the latest health and nutrition research here in the West), in a brand new book – Seasonal Diet Secrets From The East, in our opinion the most powerful, comprehensive and natural diet to have ever been published, which reveals: •Why you must NEVER eat strawberries in winter. •There are not four seasons in a year – there are FIVE! Understand this tremendous secret, and your health could flourish like never before. •Why you shouldn’t detox straight after Christmas! Discover a perfect time to cleanse your body – and feel good health course through you. •Why eating ‘bitter’ foods in the summer can strengthen your heart far more than any other time in the year. •Why you must make this change to your diet when leaves change colour in autumn! This one trick could strengthen your lungs and iron out any digestive problems that may have been dogging you.
In fact we believe this diet breakthrough in South Africa is SO important, we’d like you to be one of the first to try it RISK-FREE! Just imagine, a life free from crippling illnesses that attack so many people in their later years. No painful surgery, no dangerous drugs that change your personality or render you docile, no debilitating diseases... In fact, imagine feeling and looking great, year after year after year, instead of simply accepting ill health and dwindling energy as part of old age. Well this isn’t an idea torn from a science fiction novel...we’re convinced this is EXACTLY what the Seasonal Diet Secrets From The East could do for you: • Want to add healthy years to your life...? We’ll show you the ‘elements’ that dictate how you feel and how your body functions – and show you how to control them. • Can you really force pain and illness out of your body with everyday foods? According to these Far East diet secrets, it’s not what you eat, it’s when you eat certain foods and in what combination and quantities. We’ll show you amazing new combinations that we think are so powerful, they could make some drugs a thing of the past! • Build robust health that could help you avoid nursing homes for good! Just imagine living to 90 or longer – in robust, energetic confident health! • Enjoy more time with your children and grandchildren – an age-old combination of foods can help you to keep alert, active and full of vigour while others can barely focus or stay awake! In short, Seasonal Diet Secrets From The Far East strikes us as being the most natural and logical way to be healthy, live longer, slow ageing and prevent disease ever taking hold! In short, we’re convinced you’ll never find a better way to keep fit, agile, mentally sharp and free of disease well into your golden years. Plus these diet secrets help you lose weight – and keep it off forever! Seasonal Diet Secrets From The East shows you how you can build powerful, graceful health ... so easily you won’t even notice it! At last you’ll learn that dieting DOESN’T mean sacrifice. Just eat the right foods at the right time of year, and you can feel better than ever before... ... all by using the power within your food to help your body avoid fatigue and prevent illness. It’s been used for centuries in the Far East, and now YOU can discover: • How to lose unhealthy, unattractive weight like never before this summer, p.39 • The hidden cause behind most people’s ability to lose weight – is this affecting YOU?, p.21 • How you can avoid excruciating gall bladder attacks without surgery, p.31 • How this simple two-week liver detox can help you shift cellulite, p.35 •Why you should NEVER eat till you’re full. Make this small adjustment and rejuvenate your liver and kidneys instantly, p.16 •The herbs and foods you can use to work on any imbalances in your body, to help it achieve its perfect level. Just imagine being as powerful and robust as you were in your 20s, p.1 • How enjoying these foods at certain times of the year could make a HUGE difference to your figure... and your overall health, p.11 • Keep away from the misery of ‘yo-yo’ dieting by building a new, slimmer, vivacious, healthier you from the inside. At last you really could lose the weight you want, and STAY slim and healthy! p.4 But I don’t just want you to accept what I say as gospel. I want you to experience the power of the Seasonal Diet Secrets From The East for yourself. I want you to feel boundless energy flowing through your veins. I want you to feel healthier than ever before. In fact, I won’t be satisfied until you’re staring in disbelief as the weight starts falling off and stays off! And I want you to do this without risking a cent of your hard earned money. Seasonal Diet Secrets From The East costs R199.95... That’s for a 190-page comprehensive guide leading you through every single aspect of this amazing health plan.We’ll tell you what you are meant to eat (and what you absolutely MUST avoid) during each season, what foods tackle what ailments, how to lose ugly fat naturally, the little known benefit of ‘living’ foods and much, much more. You’ll discover how to cook foods to seal in all of their vital nutrients, plus have dozens of mouthwatering recipes to use with each step of the diet, so you’ll barely feel like you’re dieting at all! And remember, you can try this book absolutely risk free!
If you don’t see and feel the difference for yourself, and don’t get friends and family commenting on how healthy and good you look, simply send back the book within 30 days and we’ll buy the book back from you! That’s right, you won’t lose a cent! So why hesitate? Claim your copy of Seasonal Diet Secrets From The East for only R199.95 – and start building pure and powerful health from the inside, with secrets that have been used to help prevent ailments and disease for over 3,000 years. Best Regards Antoinette Pombo Health Publisher Fleet Street Publications PS: Our guarantee is this: We’re convinced Seasonal Diet Secrets From The East will strengthen your health, and make you look and feel better than you have done in years! If not, we’ll buy back the book from you! You have nothing to lose! Claim your copy NOW! Interested? Click on Order below Disclaimer November 09 Overeating experiment.My 6-week overeating experiment: Here's the deal... I decided to use myself as a guinea pig and attempt an overeating experiment over the last 6 weeks. Basically, I wanted to see how much weight I would gain if I purposely tried to overeat on a consistent daily basis for 6 weeks. What do you think happened? Did I get fat? Maintain the same? Get leaner? My theory was that if you eat the right types of super nutrient-dense foods and don't stray from those foods, that the body will automatically rebalance itself (hormones, appetite, etc)... and even though you're attempting to overeat, as long as nutrient-density is maximized, total calorie balance will inevitably end up at a level where I would not gain weight. This goes along with my theory that calorie counting is basically pointless as long as your nutrient density of your foods is so high that the body obtains all of the nutrition it needs and re-balances your appetite and hormones to account for this. Think of it this way... if you eat 1000 calories worth of soda, donuts, and cookies, your body needs to readjust hormone levels, increase your appetite and try to force you ingest more food to attempt to get more nutrients, since those 1000 calories were almost devoid of the nutrition your body needs. However, if you eat 1000 calories worth of healthy foods with high nutrient density such as avocados, whole eggs, nuts, vegetables, fruits, grass fed meats, and other healthy options, your body obtains most of the nutrition it needs and accounts for this by leveling your appetite and hormones in the time period following that meal (the remainder of the day perhaps). In this scenerio, your body is not forcing you to eat more food (via cravings) to obtain the nutrition it needs since it already received a boatload of nutrition. Ok, here were the caveats in my little experiment: 1. I couldn't just eat any and all types of foods... I would overeat on as much food as I wanted, but ONLY the foods that are "approved" according to my rules... this means all foods had to be unprocessed natural foods. Some staples during my overeating phase were tons of whole eggs, full-fat grass-fed raw cheese and yogurt, avocados, almonds, pecans, walnuts, lots of virgin coconut oil and olive oil, grass-fed butter, berries, lots of fruit and veggies, sprouted grain bread, raw almond butter, sweet potatoes, and lots of venison and grass-fed beef. 2. I was still training very intensely 3-4 days/week at the gym but nothing extremely different from my normal workouts (this means that my caloric expenditure from exercise was not drastically different than normal). The end result after 6 weeks of trying to stuff my face with as much healthy food as possible: >> My body weight stayed EXACTLY the same! I didn't gain a single pound. I know the first reaction of many people is that I just must have a "fast metabolism" or something along those lines and that's why I didn't gain weight. But that is false! The truth is that I have no problem at all gaining weight when I overeat on junk foods, or lots of processed foods in general. I can guarantee you that if I was overeating on pasta, white rice, cookies, white bread, and other processed foods during these last 6 weeks, I would have gained a massive amount of weight. In fact, as I've mentioned before, in the past I've easily gained as much as 10 lbs in only 1 week when I've been on some sort of vacation and simply eat the normal types of processed foods that everyone else is eating. This proves that I'm just as prone to gaining weight as anybody else. However, notice the stark contrast in my experiment with attempting to overeat on all healthy unprocessed foods... I simply couldn't gain weight because my body would be constantly readjusting hormone levels and appetite levels to account for the super-high nutrient density I was giving it. In the end, this meant that my body automatically maintained calorie balance without the need for calorie counting. This is the type of eating that pretty much totally eliminates cravings... Remember I've said before that I don't think I've had any real cravings in at least 5 years (that's the time since I've been more strict on the type of foods I eat). I also think it's actually fun and more enjoyable to eat in such a healthy manner (for the skeptics that think this involves some sort of deprivation). As I've mentioned before, I think one of the programs that gives some of the best guidelines for eating healthy and truly enjoying your food for lifelong success is Isabel De Los Rios' program at: **Muscle Building topic: As you know, I'm a huge proponent of constantly reading new books and getting as many perspectives as I can on different fitness topics. I probably read 15-30 new books each year on different fitness and health topics. I'm currently reading Jason Ferrugia's Muscle Gaining Secrets. Jason is one of the most popular writers for Men's Fitness magazine, and I know we met briefly a couple years ago at a fitness conference, although didn't get much of a chance to talk at that conference. So far, I'm about half way done with the book and I'm finding it to be very thorough at this point. There's a lot of talk about rep ranges, training volume, types of exercises for gaining muscle, techniques for the true "hardgainers", and lots more. I'm gonna finish reading it and give you my full review in a week or two. If you want to check it out for yourself, here is Jason's website: http://MyMuscleBuildingSecrets.com I'll be back soon with another Lean-Body Secrets Ezine issue. Til then, Don't be lazy... be lean. Mike Geary Certified Nutrition Specialist Certified Personal Trainer Founder - http://TruthAboutAbs.com & http://BusyManFitness.com http://AvalancheSkiTraining.com PS - if you liked todays article, feel free to fwd this email on to any of your friends, family, or co-workers that would enjoy it. ============================================================ Did you know you are likely missing some of these Lean-Body Secrets Newsletters? Yep, your email provider most likely false filters some or all of these emails and you won't get them all, even though you asked to receive them. Makes you mad right? Well, there's an easy solution. Go to this page for the easy instructions to make sure you keep getting these newsletters that you asked to receive... http://truthaboutabs.com/avoid-missing-the-newsletters.html ============================================================ *Please note that due to high volume of emails, replies to this email can not be handled individually and are routed to a help-desk. Irollie Marketing LLC 1802 North Carson St, Suite 212 Carson City Nevada 89701 United States -- November 05 Bread of heavenUpdated 31 October 2008 Worked the first day! “The first day I started taking Salba I began feeling less hungry. Now I eat less and feel better every day!” Elbert H., Nevada
Janet C.
Baila N., Louisiana
Dear friend, And when modern researchers ran tests, THEY NEARLY FELL OVER… They noticed that Salvia Hispanica L. came in two colours – black and white. The black ones proved unremarkable. But the white ones tested off the charts! This super-grain turns out to be the “bread of heaven” For Your Heart! Gram for gram, Salba has 8 times more Omega 3 fatty acids than fresh Atlantic salmon… That’s heavenly news for your heart! The American Heart Association confirms that Omega 3 fatty acids can help… Watching your blood pressure? In a brand-new study, Salba’s remarkable properties were tested by an independent research team. Funded by the growers of Salba, this was a long-term, randomised, human clinical trial – in which Salba was tested against a placebo. Researchers gave either Salba or the placebo to 20 individuals. Results were very exciting! The Salba group: What’s griping your gut? Salba solves it all Eases occasional constipation, diarrhoea, bloating, cramps, gas and more! Whenever I told my patients, “Get more fibre,” they used to protest, “But Dr. Spreen, fibre gives me the trots!” Salba works 3 ways better 1.Salba quickly absorbs 12 times its weight in water. That’s phenomenal. More than twice as much as flaxseed. This is a key reason why Salba is so incredibly soothing. Just like a wet sponge glides across a counter, Salba helps your food glide calmly and cleanly through your digestive tract. No more fatigue or jitters! Salba powers you up as smoothly as a Rolls Royce engine… Ancient Aztecs called it their “running food.” Legend has it that just a spoonful of Salvia Hispanica L. was enough to power an Aztec runner through a grueling, 24-hour forced march… Danielle G. “I no longer need naps and that is really great for a 75 year old! I have more energy to go shopping, out to lunches with friends!” Janet W., Arizona ZERO CAFFEINE And this is jitter-free energy. Not the kind you get from caffeine-drenched drinks that leave you to crash and burn. HOW CAN THIS BE? I believe it’s because Salba is such a complete superfood. It provides at least three “energisers” that your tiredout body has been missing: Constipation cleared! World’s healthiest way to Halt Hunger Pangs. Just a smidgen of Salba with any meal makes slimming down a snap! Nobody needs dangerous weight loss aids, but everybody needs plenty of soluble fibre with meals. Why? Because soluble fibre expands in your stomach and intestine, making you feel comfortably full for hours. The safe, natural way to promote healthy BLOOD SUGAR Yes, Salba excels at this too. That’s because high-fibre foods also slow your digestion. And when that happens, your intestines are slower to absorb carbohydrates. As a result, simply adding Salba to your favourite dishes can help lower the “glycaemic load” of the entire meal. That’s super news for loved ones watching their blood sugar! And it’s so low in calories. Twelve grams of Salba contain just 46 calories and ZERO sugars. Say “so long” to maddening MIDNIGHT MUNCHIES Your hunger is never completely satisfied until your “nutrient banks” are full. And, as Salba travels through your stomach and intestines, it gradually delivers a rich payload of over 30 different nutrients – all night long. FREE RECIPE! Salba Fudge Nut Brownies Salba makes yummy treats like these taste even more moist and decadent. Set out a plateful and poof – they’ll be gone! Then prepare to grin again when you look in the mirror and see… “Salba gave me back My Youth!” Super for skin Two weeks after starting Salba, look in the mirror and see what it’s doing for you! So many users agree… Salba has helped me maintain healthy skin! Nifty for knees
Salba makes flaxseed and soy Seem Like Sawdust… Just look at how easily it blows away other superfoods! Now let’s examine how Salba stacks up against other widely-praised health foods. It’s not even close. As you’ll see, Salba is so nutritionally dense, it’s almost like… Why flaxseed users are SWITCHING TO SALBA Not only does Salba deliver far more fibre and Omega 3 fatty acid content, Salba doesn’t have the gritty texture and strong flavour of flaxseed. Readers say it’s got everything they like about flaxseed, with none of the drawbacks. Famed Doctors Love Salba… And so will yours, GUARANTEED! CARNIVORES ACCLAIM IT TOO. The last doctor on earth whom you might expect to praise Salba would be Dr William Campbell Douglass II, a world-famous sceptic of vegetarian health foods. But see below! Stock Up Now while supplies last! THE SALBA SUPER GUARANTEE exclusively from FSP Nutritionals ■ We guarantee YOU will feel a big surge in energy, stamina and strength within the first 7 days. Then, week after week, you’ll feel and look even better, plus… Disclaimer November 04 Hogan concerned about foodHogan concerned about food Opening of the 30th session of the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU), Hogan said a proposal for new work to develop a standard for processed cereal-based foods for malnourished infants and young children was encouraged. "Food insecurity, high rates of malnutrition coupled with high food prices is the biggest threat to nutrition in the region. "Due to these challenges we would truly appreciate the development of such standards to control the emergence of products that would have adverse effect to children, especially those that are already immuno-compromised," she said. SA on the right track Through government regulations, all millers were now required to add specified amounts of vitamins and minerals to all maize meal and wheat flour produced in the country. Bread and maize meal were the most frequently consumed foodstuffs in South Africa and these products were therefore the best vehicle to deliver the required micronutrients to many South African who for one or other reason could not consume an adequate diet. There were other nutrition programmes, like vitamin A supplementation for children, which were having a significant impact in improving the nutritional status of the population. Participation in sessions of the CCNFSDU enabled South Africa to revise existing legislation to be in line with Codex food standards, she said. Hogan grateful for opportunity "I believe there are 300 delegates, representing 70 member countries and 27 international organisations. "This makes this gathering a truly a global forum, and allow me on behalf of the people of South Africa and their government to extend a warm word of welcome. "We are also encouraged to know that by co-hosting this meeting in our country more African countries are as a result participating in this meeting. "I hope that increased participation of Africa and other developing countries will be of great benefit to the region. "Nutrition and food are still some of the greatest challenges facing our region and indeed the developing world," she said. � (Sapa) Read more: |
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