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Posted: February 26, 2017 at 8:43 pm
If you're thinking of ending a diet, take a page fromHugh Jackman's menu.
After 17 years, the actor starred asWolverine for the ninth and last time (allegedly) in theX-Men spinoff filmLogan, which is set for release on March 3. He appeared on NBC'sTonight Show Starring Jimmy Fallon Friday to talk about the movie. While backstage in his dressing room, he decided to have a little snack.
Make that a humongous snack. Make that theWolverine of snacks. He posted on his Instagram page a photo of himself holding a fettuccine dish large enough to feed a whole group of X-Men, courtesy of celebrity chefMario Batali.
"Happy Break The Wolverine Diet! @mariobatali you are legend! @jimmyfallon @wponx @20thcenturyfox," Jackman wrote.
"The new @thehughjackman #wolverine diet includes pasta. lots of pasta," Batali said.
The photo also showed a smaller plate with a mostly eaten portion of pasta sitting alongside a glass of red wine. Now that's a way to break a diet!
Jackman said onThe Tonight Show that his Wolverine diet consisted of boiled chicken, broccoli and cauliflower.
"It's not like I never had a cheat meal, 'cause I did," the actor said. "But for 17 years, I've kind of known, 'Well, next year, you gotta get into shape...' It kind of puts a bit of a damper on things."
Jackman also said he sought advice from his friendJerry Seinfeld about whether to stop playing Wolverine.
He said he asked the comedy actor and comic why he decided to endSeinfeld when he did.
"He was very clear," Jackman said. "He said, 'Look, when you're creating something, it's very important not to run yourself dry. It's not about finishing on top, necessarily, but making sure that you creatively still have something left, which propels you into whatever's next.'And as he was talking to me, I went home and I said [to my wife], 'Deb, this is it. This is the last one.'"
(E! and NBC are part of the NBCUniversal family.)
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Hugh Jackman Breaks His Wolverine Diet in the Most Delicious Way - E! Online
Posted: February 26, 2017 at 8:43 pm
Nutritional intake from diet plays a huge role on dental diseases and general oral health, as explained in manystudies.
Damaged teeth enamel is also caused by chemicals found in plastics and fungicides, such as: bysphenol A (BPA) and Vinclozolin.
BPA and Vinclozolin are endoctrine disruptors that stimulate the growth of dental enamel, according to a new study presented at the European Congress of Endocrinology. Poor hygiene and acidic foods also can promote staining of the teeth.
How to get rid of white spots on your teeth naturally
Hygiene
First you have to understand that for teeth to be healthy, the entire mouth needs to be cared for on a daily basis. In a recent research, published on the journal of American Dental association it was observed that The ability of the biofilm to sequester calcium, phosphate and fluoride from the saliva, as well as from sources outside the oral cavity allows enamel to undergo remineralisation after demineralization.
Diet
Diet plays a huge hole on overall health, and the reason why dental degradation is increasing, is because of the high consumption of acidic foods and drinks, coupled with poor diet.
Acidic foods to avoid
To Get rid of white spots on your teeth naturally, your daily diet needs to be rich in phosphorus, calcium and vitamin D.
1) Phosphorus: Approximately 85% of the body's phosphorus is found in bones and teeth. Phosphorus is an essential mineral, required by every cell in the body for normal function. Bound to oxygen in all biological systems, phosphorus is found as phosphate (PO43-) in the body.
2) Calcium and vitamin D supplementation slow the rate of bone loss from various skeletal sites, which have a beneficial effect on teeth retention and health.
The Linus Pauling Institute recommends the following daily intake of Phosphorus:
Adults (19 years and older): 700 mg; children (9 to 18 years): 1,250 mg; children (4 to 8 years): 500 mg; children (1 to 3 years): 460 mg; infants (7 to 12 months): 275 mg; infants (0 to 6 months): 100 mg
Foods to consume more frequently and in moderation that that are high in phosphorus:
Bread whole grain, 1 slice (25g) Bread, white, 1 slice (25g) Oat bran, 1 cup, 100g Lentils, 1 cup, 200g Peach, 100g Banana, 120g
The National Intitute of Health says that calciums daily intake should be as follows:
(Birth to 6 months) 200 mg; (Infants) 712 months 260 mg; ( 13 years) 700 mg; ( 48 years) 1,000 mg; ( 913 years)1,300 mg; (1418 years) 1,300 mg; (1950 years) 1,000 mg; ( 5170 years) 1,000 mg; ( 5170 years) 1,200 mg; ( 71 years and older) 1,200 mg; Pregnant and breastfeeding teens 1,300 mg; Pregnant and breastfeeding adults 1,000mg
Calcium rich foods:
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Get rid of white spots on your teeth with diet - eMaxHealth
Posted: February 26, 2017 at 8:43 pm
Anne-Marie Davee
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What fits easily into a lunch box, tastes great, quenches your thirst, satisfies a sweet tooth and is low in calories? You guessed it fruit. Mother Nature has cleverly combined carbohydrates, fiber, vitamins, minerals and, best of all, sweetness, into one colorful package. Fruit consumption is on the rise and now, more than ever, is recognized as a fit food.
Research studies verify that a daily intake of fruits and vegetables is associated with a reduced risk for chronic diseases, such as heart disease, and may have a protective effect against certain types of cancers. As a result, the latest Dietary Guidelines for Americans, from 2015, recommend that we focus on fruit, particularly whole fruit. These guidelines encourage us to eat a variety of fruit whether fresh, frozen, canned or dried. And, the MyPlate graphic shows us that half of our plate should be fruits and/or vegetables.
Some may describe fruit as filled with super powers because they provide nutrients that are vital for optimal health and maintenance of our bodies. Vitamin C is needed daily for growth and repair of all body tissues, to heal cuts and wounds and to keep our immune system strong. This vitamin helps our bodies fight viruses, including colds and flu particularly important during Maines winters. Vitamin C keeps our teeth and gums healthy while also boosting iron and calcium absorption. Fruits that are high in vitamin C include citrus fruits (oranges, clementines, tangerines, grapefruit, lemons, limes), strawberries, pineapple and kiwi. Vitamin A, or beta-carotene, is another nutrient found in fruit and helps our vision. It acts as an anti-oxidant and may reduce the risk for cataracts. Fruits such as apricots, cantaloupe, red or pink grapefruit, papaya and mango are high in vitamin A. Potassium is an essential mineral, and it is found in bananas, prunes, dried apricots, cantaloupe and honeydew melon. It plays a critical role in maintaining the bodys fluid balance, in muscle relaxation and in controlling blood pressure.
Fruits are also high in a soluble fiber, called pectin. Pectin helps to lower blood cholesterol levels, assists in blood sugar control and makes you feel full longer. Fruits highest in this type fiber include apples, blackberries, raspberries and pears.
On the sweeter side, fruits are naturally high in two simple sugars; glucose and fructose. These natural sugars can help satisfy that end of a meal craving for a sweet dessert, without a calorie overload. Fruits are low in fat, low in sodium and relatively low in calories, so they can help maintain a healthy weight.
When shopping for fruits, think about the colors of the rainbow. Choose lots of different colors (red, orange, green and purple) to assure that you are getting a variety of nutrients that your body needs. Buying an assortment of fresh, frozen, canned and dried fruits will assure that fruit is always available for you and your family. Use the nutrition facts on food labels to check the calories, nutrient content and sugar as you shop. Buy fresh fruits in-season when they are at peak flavor and low in cost.
The amount of fruit you need depends upon your age, sex and level of physical activity. Two cups of fruit per day are recommended for an average healthy adult consuming a 2,000 calorie diet. A serving of fruit is equal to 1 cup or 1/2 cup of dried fruit or an average size piece of fruit equivalent to a baseball. For more information, go to choosemyplate.gov.
Here are some tips to make your diet a more fruitful one:
At breakfast, top your cereal with sliced bananas, blueberries, peaches or strawberries. Heat blueberries or strawberries and serve them over pancakes. Add fruit, such as applesauce, to muffins and cut the amount of sugar in half. Make a fruit parfait by layering low-fat plain yogurt with your favorite fruits. Create a smoothie by blending low-fat yogurt with frozen fruit.
At lunch, pack an orange, banana or grapes to energize you through the afternoon. Add fruit to cottage cheese for a refreshing salad.
At dinner, use fruit to tenderize meats and flavor entrees like chicken with apricots. Add fruit to salads like mandarin oranges on spinach salad and crushed pineapple with coleslaw. Try colorful fruit kabobs to add eye appeal to your barbecue. For dessert, try baked apples, poached pears or a fresh fruit salad.
Keep a bowl of whole fruit on the table, counter or in the refrigerator for healthy eating on the run. Dried fruit makes great, grab n go snacks, or spread apple slices with peanut butter.
March is National Nutrition Month, and this years theme is Put Your Best Fork Forward. Lets all put our forks into fruits. Fruits should be enjoyed as part of our daily diets they are sweet and swell for you.
Anne-Marie Davee, M.S., RDN, LD, a registered and licensed dietitian-nutritionist, is a nutrition faculty member at the University of New England. She also assists with coordination of the Maine SNAP-Ed Program.
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Make your diet a fruitful one - Biddeford Journal Tribune
Posted: February 26, 2017 at 8:43 pm
There are many reasons why one would want to adopt an anti-inflammatory diet. One of the most prominent reasons would be to reduce pain and inflammation in the body. Another might be to reduce the effects of diabetes, arthritis and other inflammatory processes that raise the HbA1C.
Our whole body functions better when the foods we eat contribute to it being slightly alkaline rather than acidic. So what types of foods are best to reduce inflammation and what are the worst triggers to produce an inflammatory response?
Processed foods with added sugar, salt, preservatives, artificial colors, flavors, hydrogenated oils and sundry chemicals contribute to inflammation in the body and therefore pain and discomfort.
Our joints and our intestinal tract are especially sensitive to unnatural foods and do best when served a diet primarily made of natural whole foods, including vegetables, fruit, legumes and whole grains. Some people do even better without the inclusion of whole grains because they have allergies that inflame their intestinal tract.
Processed items include commercially baked products, fast food and sweetened breakfast cereals because these items are usually high in sugar, white flour, corn starch, or corn syrup and trans-fats from hydrogenated vegetable oils.
Sugar is likely the worst culprit in the diet for inducing inflammation. It is an unnaturally occurring simple carbohydrate that is devoid of nutrition, spikes the blood sugar, and is frankly addictive. Consider that centuries ago, the only sweets that people had were fruit. Even in my lifetime my Christmas stocking held a big navel orange and a huge delicious apple. Centuries ago, people did not consume the inordinate amount of sugar that they do now and they were healthier for it.
Perhaps once in ones whole life, in days gone by, one might have had the opportunity to taste some honey or sample some maple syrup but compare that with the sugar load that most people consume today either knowingly or because of the added sugar in most processed foods. Better options are fruit, dried fruit and home- made goodies where the amount of sugar can be controlled. Sugary drinks are purported to be the leading cause of type 2 diabetes, and should have no place in the diet of anyone who wants to be healthy and fit!
Try to eat a diet mostly based in veggies and fruit and get as many colors into your diet as possible.
You will feel better, move better and think more clearly as your body reduces the amount of inflammation and becomes more alkaline. We are especially lucky to be living in a climate that produces fresh local produce all year round. Our local farmers markets make it easy and affordable to feed yourself well and enjoy the variety of beautiful fruit and veggies that we grow here on Kauai.
The healthy fats from the avos, nuts, coconut and fish are also plentiful here. These oils help your body stay pain free and also help you reproduce healthy cell membranes. Avoid processed oils such as soybean oil, cottonseed oil and corn oil which are usually GMO.
The whole grains which you might consider include barley, buckwheat, oats, quinoa, brown rice, rye, spelt or bulgur. The ancient grains are the healthiest, giving the most nutrition and the least amount of inflammatory response. White flour products and white rice are nutritional devoid and usually are found in products with massive amount of sugar included.
Some other disease fighting foods that you might consider adding to your diet are herbs such as garlic, parsley, rosemary, green tea and colorful spices such as cumin, turmeric and paprika. These foods have powerful antioxidants that ward off cancers and inflammation.
Fish has two dietary benefits. It is a high quality, low fat protein source in which the fat that it does contain is a beneficial omega 3 fat which has been shown to reduce inflammation in the body. Beans are also a great source of high quality protein. If you eat other sources of protein from animal sources, select free-range, grass fed or organic or wild caught sources. You truly are what you eat and also are what you eat ate. So if the meat you eat was fed GMO corn ... well, guess what? So are you.
Alcohol should be limited to one drink a day for women and two at the most for men. This is a strict maximum. The sizes are important too. One drink is equivalent to 1 oz. of spirits, 5 oz. of wine or 12 ounces of beer. This should be the daily limit, so if you skip a day you shouldnt feel that the next day you can have double.
The quality of your life can improve dramatically by making some small thoughtful choices. You might not be able to initiate all the above changes right away but by introducing small changes over time you can achieve a healthy and pain free lifestyle that feels better than ever. We have the resources here on Kauai that many other places do not. Lucky we live Kauai!
Dr. Jane Riley, EdD., is a certified personal fitness trainer, nutritional adviser, and behavior change specialist. She can be reached at janerileyfitness@gmail.com, 212-8119 cell/text and http://www.janerileyfitness.com.
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Anti-inflammatory diet can help many issues - Thegardenisland.com
Posted: February 26, 2017 at 8:43 pm
Over the past few years I've watched several friends jump from diet to diet: Paleo, South Beach, and Skinny Bitch to name a few. The common ground between all of them was deprivation. Cutting out carbs, foregoing alcohol, and even skipping meals and detoxes were often part of their "get healthy" plans.
The problem with a diet is, if you go on one, you eventually go off one.
I'm not talking about specific dietary necessities. Avoiding gluten because of an allergy is different from believing avoiding it will lead you to a smaller dress size.
We live in a society where we're (especially as women) pulled in 80 different directions...daily. And, we try to balance work, family, kids, and our own needs.
There's an ebb and flow to life's balance, but it seems like the scale is the only place we beat ourselves up over it.
If only I weighed... If I just dropped... I shouldn't have eaten...
Why do we associate our behaviors with food as "bad?" I've never heard another woman say, "I was so bad this weekend, I didn't vacuum the whole house."
We can enjoy time with our girlfriends, we can delight in 15 minutes of quiet to read a magazine, but we have to rationalize for savoring a slice of cake.
I don't get it.
Across the spectrum of life we can always do more.
I could live greener if I composted (my allergy to bees ended that one) or wore a Diva Cup (sorry, it's not going to happen).
I could be stronger if I went to the gym everyday (right now walking my dog and playing catch with my kids works for me).
One day I swore I was going to clean the shower (my most dreaded chore) everyday. It lasted 4 days.
Maybe one day these choices will work for my lifestyle, but now isn't that time. I'm doing what I can, today.
Most people don't decide that they want to "get healthy" for only two weeks. But lifestyle changes take time.
So, how about the "Cut yourself some slack non-diet lifestyle change."
You currently eat dinner out 7 nights a week? Try cooking at home once or twice a week to start.
Craving chocolate cake? Pick up a slice of your decadent favorite (not a processed, chemical-laden imitation) and share...or not...with a friend.
Want to start exercising after a few weeks- ahem, years- hiatus? Take the dog for an extra lap or two around the block. Don't have a dog? Walk with a friend who does!
Life happens. Sometimes the floors don't get swept, the laundry has to run an extra cycle (or two), or extra work hours means more take-out for a few days. That's ok.
Cut yourself some slack.
Physiologically, guilt = stress = the body's fight/flight response = decrease in digestion and metabolism.
So, what's the best diet plan? The one that works for you...today. The plan where we can teach our kids that it's ok to share laughter with ice cream and wishes with cake.
The lifestyle plan where riding a bike to the park is just as valuable as "spinning" for an hour.
Moderation. Balance. Laughter.**
**originally posted 9/16/13 on my old blog: FTE Daily Green
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Posted: February 25, 2017 at 12:45 pm
HEALTHY CHOICES: Cambrooke Therapeutics co-founder Lynn Paolella with low-protein hamburger buns produced at the company's Ayer plant. See video at sentinelandenterprise.com. SENTINEL & ENTERPRISE / JOHN LOVE
Sentinel and Enterprise staff photos can be ordered by visiting our SmugMug site.
AYER -- A marvelous thing happened after a jeweler, her architect husband and her businessman brother put their heads together.
"We made a difference," Lynn Paolella said. "It really started with an inspiration to feed my kids."
Lynn and her husband David have three children. The two youngest, Cameron and Brooke, were born with a rare disease, phenylketonuria, or PKU.
The only way to manage the disease that can cause intellectual disability and other health problems is a diet that minimizes exposure to phenylalanine, an amino acid in protein, yet provides enough protein for the body.
The amino acid is present in many foods, even things like potatoes. It is also a main ingredient of the sweetener Aspartame.
Sentinel and Enterprise staff photos can be ordered by visiting our SmugMug site.
Until 2009, the accepted treatment for the disease was based on synthetic protein without phenylalanine. "They protected our kids' brains," David Paolella said, but the diet was unpalatable.
Lynn set to work, developing recipes that her children would want to eat. "I love to cook and I absolutely loved the challenge of this low-protein diet," she said.
In 2000, those early attempts led to a new business, Cambrooke Therapeutics. It started out as a family business with just the Paolellas and Lynn's brother, Don Patterson. They developed the food, outsourced manufacturing and made connections all around the world.
Now, the Ayer-based medical food manufacturer is increasingly automated with clients across the globe.
Development of PKU treatment is covered under the Orphan Drug Act, David Paolella said. The act covers drugs and treatment for diseases affecting small numbers of people.
PKU, an inborn error of metabolism, occurs in about one in every 10,000 births in the United States. When caught at birth and managed successfully, the children can thrive. If left untreated, mental retardation results.
Sentinel and Enterprise staff photos can be ordered by visiting our SmugMug site.
The disease is easy to catch in newborns. The screening test for was developed by a Massachusetts doctor, Robert Guthrie, in the 1960s. His photo is on the wall of the ground floor conference room in Ayer.
Cambrooke is at the cutting edge of medical nutrition. In 2009, the University of Wisconsin Madison developed a way to make a protein without phenylalanine from whey, a cheese-making byproduct.
"They approached us," Lynn Paolella said.
The protein tasted better than the synthetic product. Cambrooke licensed the technology. A peer-reviewed study funded by the National Institutes of Health and the Food and Drug Administration, proved the safety and effectiveness of the protein.
Sentinel and Enterprise staff photos can be ordered by visiting our SmugMug site.
Along the journey, the company worked with the Small Business Development Center at Clark University in Worcester.
They moved into a former electronics plant in Ayer, drawn to the area by the other beverage and food companies. The building required a multi-million dollar makeover to become a sterile place to manufacture and package beverages.
Food is made from scratch in Brockton, Lynn Paolella said.
The liquids products are put into sterile packaging, David Paolella said. The product will not spoil at room temperature. Nutrients in the liquid will degrade over time.
Their equipment is the only setup in the county that can turn out cost-effective, sterile packages in small batches of 20 to 30 cases, he said. Most beverage manufacturers will produce the same product for days before changing.
Cambrooke makes food products for other inborn error of metabolism diseases. They also make high-fat food that can manage and sometimes even cure intractable epilepsy that is not controlled by drugs.
The products allow people who must follow strict diets in order to remain healthy the chance to live a life just like everyone else.
"In essence, we're a grocery store of products they can eat," David Paolella said. Some want flour to make cookies, others would rather have cookie dough to bake and some want packages of cookies.
When Cameron and Brooke, now 24 and 19, their older brother Bryce, 26, sit down to eat with the family, everyone might eat Cambrooke products.Or maybe not. (The PKU diet is vegetarian; mom and dad like their meat.)
Three hospitals where families are sent when after receiving a diagnoses of a disease that can be treated by diet are in Massachusetts. They go home with information about Cambrooke after their first visit.
Working with the Massachusetts Export Center and the U.S. State Department, Cambrooke established overseas markets. The incidence of PKU is higher in other countries.
They just met with a Chinese mother, who began manufacturing PKU-friendly food after her child was diagnosed. Until recently, if a child in China had PKU, there was no government help. Babies were left by the side of the road to die, Lynn Paolella said.
An export deal could be in the works. The market would be huge. The disease is more common there than it is in the U.S., she said.
The test kitchen, with two sinks, large ovens and seating for a crowd, sees everyone from groups of dieticians to families learning to deal with the restrictive diet. A playroom upstairs keeps little ones busy while older folks learn.
Enabling people and families to live with the diagnoses is another challenge Cambrooke took on.
Some of the diseases treated by diet must require lifelong management. An iPhone app helps patients keep track of their nutrition.
Cambrooke can bill insurers directly, making it easier for their clients.
Schools are required to supply special diets when needed. The school lunch program Lynn Paolella developed is used in about 400 schools, the closest one in Groton.
The meals need to be heated up and the child with a restricted diet can eat with friends.
Health-care benefits are not consistent across the country, David said. Some states do not even require newborn testing for PKU. The test might be sent out of state to be read. If the lab will includes PKU results, out-of-state health-care providers might not give them to parents.
Lynn went to Washington, D.C., to advocate for the Medical Food Equity Act, requiring insurance plans to cover formula and low-protein foods. The act died in committee.
The business remains a family business at heart. Bryce Paolella helped with developing a new product.
Lynn and David Paolella are the founders and work with the company daily.
Don Patterson is the vice president of operations.
Lynn and Don's mother gives the products her own blessing. Marilyn Patterson helps out with packaging; she plants a kiss and a prayer of goodwill in each box she prepares.
Follow Anne O'Connor on Twitter and Tout @a1oconnor.
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For lives at risk, the perfect recipe - Sentinel & Enterprise
Posted: February 25, 2017 at 12:45 pm
Does eating fat make you fat? Thats the question nutritionists asked and answered in the 1970s. The determination was yes, fat clogs your arteries, and for the last 50 years, USDA Dietary Guidelines for Americans have reflected this belief.
Over and over again, Americans were told to reduce their consumption of saturated fats and increase their intake of fruits, vegetables and whole grains. Yet, Americans today are sicker, fatter and unhappier now than ever before.
Were the experts wrong? Its becoming increasingly clear that they were, but you wont hear them admit it anytime soon. After all, careers and reputations are at stake, so lets stick to the course, drumming the same nutritional mantra in the hope that Americans will finally just eat less and lose the weight.
That same old advice has become tiresome, and it looks like beef may soon return as a hero to the center of the dinner plate.
A recent article featured on the Observer titled,Health authorities continue to fail us, writer Pete Ross explains how consumers are ditching 50-year-old nutritional advice that was based on faulty science and are opting for a diet that includes plenty of saturated fats from meat.
Ross writes, Research conducted over the last 30 or so years reveals there is no evidence the consumption of saturated fats causes heart attacks or strokes; cholesterols role in developing heart disease is actually much more complex than weve beenled to believe. In fact, despite constant protests from nutritionists and government authorities, the research actually shows that low carb diets are significantly more effective than low fat diets. And yet, the governments dietary recommendations have changed very little.
Much of the nutrition research occurring even now is still muddying the waters. For example, we hear so often thatred meat is bad, but it is almost always studied alongside processed meats and the results extrapolated for both. Look at any study and the actual line is red and processed meats. On what planet is it reasonable to consider a piece of salami, cured with nitrates and other preservatives, in the same category as unadulterated, grass-fed steak?
The media certainly has their place in our current predicament as well. When it comes to nutrition, they dont care what data and research is reliablethey care about whats going to give them a great headline and arouse emotion in readers. Who could forget in late 2015, when the WHO announced bacon and other processed meats as a level-one carcinogen in the same category as cigarettes?
The news immediately broke everywhere that bacon was as bad for you as cigarettes, when the reality is that 50g of bacon a day is going to increase the absolute risk of cancer by a 0.01 percenthardly something to get worked up over. Unfortunately, the headline, Bacon isnt too great for you as we all suspected, so dont eat it too often, isnt as good as, Bacon is in the same category of carcinogen as cigarettes, so eating it gives you cancer!
Theres an undercurrent of change happening in nutritionists circles, and Im very excited about the opportunities this presents for U.S. beef producers. With some effort, we could soon see ribeye steaks touted as a health food. And no longer would the consumer have to feel guilty about consuming a juicy cheeseburger. Athletes will be grabbing beef jerky as their preferred workout fuel. And pot roasts will be the go-to healthy diet meal for busy families.
We have a serious opportunity to capitalize on this growing momentum, but its going to require some strategic rebranding and a fundamental change in consumer thinking. Its time for our industry to get to work;our consumer is seeking this information. Are we ready to give it to them?
The opinions of Amanda Radke are not necessarily those of beefmagazine.com or Penton Agriculture.
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Case for beef in a healthy diet gains momentum - Beef Magazine
Posted: February 25, 2017 at 12:44 pm
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WESTON, WV(Marketwired February 23, 2017) The physicians and researchers at Diet Doc medical weight loss are urging consumers to choose wisely when it comes to weight loss strategies this year. Certain diets are gaining popularity due to an enormous internet presence, which leaves little room for proven, researched based weight loss strategies. This can lead many individuals to make unsafe dietary choices simply because a fad has allegedly produced satisfactory results for other dieters. The hGG diet is a prime example of this. Produced during pregnancy, the human chorionic gonadotropin hormone (hCG) is purported to stimulate weight loss in conjunction with a calorie restrictive diet plan (only 500 calories per day are to be consumed). Supporters claim that HCG injections, drops or tablets target and eliminate long-stored fat reserves within the body. Over the past few years, the marketing and promotion of the hCG diet for weight loss have grown astronomically on the internet and the vast majority of the information on hCG and its corresponding products offered online are designed to confuse and make profit from an unknowing public. The truth, is that the medical industry has never supported the hCG diet. In fact, since its emergence in the 1950s, it still has yet to be deemed effective, or safe by any reputable medical organization.
Consuming a mere 500 calories per day can lead to health problems and since hCG isnt FDA regulated, most online retailers are selling products that contain little to no hCG. Therefore, any quick weight loss that occurs from the hCG diet is due to starvation dieting. There are claims that hCG is a permanent cure for obesity and that patients who on the hCG diet are losing two pounds of fat per day. However, any legitimate weight loss expert knows that starvation dieting is dangerous and can cause more harm than good. Rapid muscle loss, excessive bloating, binge eating, weight rebounds, poor nutrition and low-energy are just a few of the potentially negative side effects of such diets. Lastly, many existing websites claim that hCG permanently resets the metabolism. But experts suggest that any method one utilizes to lose weight, whether it be diet, exercise or gastric bypass surgery, once the weight is off long-term, a consistent weight maintenance regimen must be implemented to keep the weight and health in check.
Diet Doc wants consumers to know that there are in fact, many other safer dieting strategies for weight loss which are more effective than the severely restricted diet. The best options will be those which offer nutritional support and doctor supervision throughout the process. Dr. Rao, Medical Director of Diet Doc states that, Weight loss goals can be met by the development of specific nutrition plans, dietary supplements and guidance to ensure that body composition changes are optimal for each individual. Diet Doc also offers their clients unlimited access to nutritional coaches and weight loss experts by phone, which means no traveling to weight loss centers for weigh-ins and prescription pickups. Dedicated patients can follow Diet Docs guidance and start safely losing up to 20 pounds per month.
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About the Company:
Diet Doc Weight Loss is the nations leader in medical, weight loss offering a full line of prescription medication, doctor, nurse and nutritional coaching support. For over a decade, Diet Doc has produced a sophisticated, doctor designed weight loss program that addresses each individual specific health need to promote fast, safe and long term weight loss.
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Posted: February 25, 2017 at 12:44 pm
Our immune system functions throughout our body. It is composed of specialized cells that prevent or limit infection in our bodies. Immune cells recognize substances that enter our bodies and attempt to remove them if the substance appears to be harmful to us.
Consuming a healthy diet is one of the best strategies for having a healthy immune system. Research has shown some nutrients; including protein, and certain vitamins and minerals, have specific roles in immune health. If we lack any of these nutrients, our ability to fight infection can decrease.
Protein is found in every cell, tissue and organ in our bodies. When we don't get enough protein, our bodies may produce less certain immune cells and increase our susceptibility to infections of the respiratory, gastrointestinal and urinary tract. Protein foods include chicken, beef, fish, pork, eggs, peanut butter, milk, beans, seeds and nuts. Adult women should get about 46 grams of protein per day. Men should get about 56 grams.
Vitamin A keeps skin and tissues of mouth, stomach, intestines and respiratory system healthy. These tissues serve as our first line of defense against infections. Good sources are carrots, apricots, sweet potatoes, kale, spinach, red bell peppers and eggs.
Vitamin C helps the formation of antibodies and the production of certain immune health. Food sources include citrus fruit, papaya, strawberries, kiwi, tomatoes, and foods such as cereals fortified with Vitamin C.
Vitamin E protects cell membranes in the body. For vitamin E you can eat sunflower seeds, almonds and oils such as sunflower and safflower oil.
Selenium deficiencies have been shown to decrease immune cells' disease fighting power. It is a mineral found in the soil. You can get selenium for the animals and plants that we eat.
Vitamin D is important to fight off infection and disease. The best way to get vitamin D is to absorb it from the sun. Adults need 600 IU of Vitamin D each day. Good sources include milk, oily fish such as tuna, mushrooms, breads, orange juice and yogurt.
Vitamin B6 is important for immune cell growth. You can get it from tuna, turkey, beef, chicken, salmon, sweet potatoes, sunflower seeds and bananas.
Iron deficiency has been associated with reduced immunity in human and animal studies. Our bodies absorb it better when it is paired with foods high in vitamin C. Food sources include: red meat, pork, poultry, beans, spinach, iron fortified breads, cereals and pastas.
Zinc deficiency can affect how certain immune cells function. Eat lean meat, poultry, seafood, milk, whole grain products, beans and nuts.
To have a healthy immune system, we need to focus on getting healthy overall. Here are a few lifestyle factors that can impact your immune system.
Exercise Participate in regular physical activity. It allows your immune system to work properly.
Manage stress Certain types of stress weaken the immune system, and make it harder to fight infection.
Get enough sleep Sleep deprivation can depress the immune system's disease fighting power by reducing the production of T cells.
Limit alcohol It is one substance that can suppress our immune system. If you drink, drink in moderation.
Take steps to fight infection Wash hands often. Practice good food safety. Wash fruits and vegetables before eating. Thaw foods safely. Cook meat and seafood thoroughly and keep raw and cooked foods separate.
Source: North Dakota State University Extension Service
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Health for your immune system - Weatherford Democrat
Posted: February 25, 2017 at 12:44 pm
But Karen Jarchow, who primarily played softball throughout high school and never tackled endurance sports of any kind until her college years, has managed to climb to the top of the world in the sports of mountain bike and fat bike racing.
Jarchow, a 2003 Luverne High School graduate and the daughter of John and Kathy Jarchow, Luverne, won the 2016 National Ultra Endurance Mountain Bike Race Series Championship.
More recently, she claimed the womens title in the Fat Bike World Championships on Jan. 27 at Crested Butte, Colo.
How did Jarchow, a native of southwest Minnesotas prairie lands, become an elite cyclist by age 32? And what drove her to make the Rocky Mountains her adult home?
Following high school, Jarchow, who has two older brothers, attended Minnesota State University, Mankato, where she earned a degree in athletic training (with an emphasis in psychology and corporate and community fitness) in 2007.
First it was the notable hills arising out of the Mankato river valley that challenged Jarchow.
I had a pretty heavy academic schedule, but I took a swim class, ran and got my first road bike then, said Jarchow of her college years.
I used to ride my bike to get groceries or run errands, and I remember there was always a big hill to climb on the way home. Countless times, people pulled over to ask if I needed a ride, she laughed.
Having been diagnosed with scoliosis as a child, Jarchow cited the condition as a catalyst of sorts.
That motivated me to be more proactive about my health, because it was even more important to be active and grow strong and flexible in all the right places, Jarchow said.
Colorado was on Jarchows radar since she was 8 years old. At that time, an aunt, Ellen, moved there, and the family began visiting her regularly in the Centennial State.
I also had done some job shadowing at a hospital out there, and when I graduated from college, I got a job as a physical therapy assistant at a hospital in the Vail area, Jarchow said.
I loved the mountains.
Jarchow had intended to begin studies toward a physicians assistant degree after a couple of years.
I even had a school picked out in Denver, she said.
Instead, Jarchow tried mountain biking in 2010 and her focus changed.
I quit my job at the hospital and jumped on the mountain town routine of having multiple jobs to earn enough money to enjoy where youre living, she explained. I played that game for a while, but then I moved out to California for a cycling job.
In California, Jarchow managed a womens bike shop boutique. Fortuitously, her work put her in email contact with a man, Jeff Kerkove, who happened to live in Colorado. It was clear they had much in common, even with hundreds of miles between them.
Then I moved back to Colorado I missed it so much and one thing leads to another, said Jarchow.
In September 2016, Jarchow and Kerkove were married in a forest park near Vail, with many friends and family members present to witness their nuptials.
The funny thing is, Jeff grew up in Algona, Iowa, and has a grandma who lives in Pipestone, said Jarchow. We figured out that he had driven by my familys farm for 18 years whenever his family was visiting his grandma.
Jarchow laughs about it today, but her early efforts at mountain biking wereup and down.
Technically, in my first season of racing, I went from beginner to pro level over the course of a summer, related Jarchow, who has now been competing at a national professional level for four years.
Not long into her first racing season, she had a dangerous crash, hitting a stand of sagebrush and hurtling headfirst off her bike.
I nearly broke my neck and I had a serious concussion, reported Jarchow. Racing-wise, that was it for the season, but I was back riding as soon as I was allowed to; I just loved it, and that incident made me extremely motivated to figure out the whole bike-handling thing.
Mountain bike racing isnt for the faint of heart; by Jarchows tally, shes suffered three or four concussions over time (The first was the most serious, she pointed out), and bruises and scrapes just come with the territory.
Jarchows Luverne upbringing has aided her along the way. Her father, an able mechanic who works in animal nutrition, made sure Jarchow and her brothers possessed certain basic skills.
You have to be very self-sufficient on a bike, and your first goal is always to finish a race, Jarchow said. So you have to be able to fix a flat tire or broken chain if that happens during a race, and my dad taught me how to take care of my stuff.
To stay in tip-top condition Jarchow is 54 and aims to maintain her weight between 108 and 112 pounds she chooses to eat very clean, all whole foods, no dairy, no gluten, a good whole-seed, plant-based diet for the most part, she reported.
When youre racing, you can be on the bike for three to five hours, eating sugar the whole time for energy, so I dont make processed foods or sugar a part of my regular diet, she noted.
Shes calculated a need for 250 calories per hour during races, which she consumes in the form of GU Roctane Energy Gel alternated with water and energy chews.
Theyre basically electrolyte-filled gummy bears, she said of the energy chews.
Before a race, theres usually time to scope out the trail and course, so I have it in my head when I can grab food from a pocket or take a drink from a bottle, depending on the courses difficulty. Then, on the fly, if theres a break in the trail and I can take a hand off the bar safely, I do it.
Usually, Jarchow trains from 10 to 20 hours per week, incorporating a combination of bike, yoga and gym routines.
I take a month or two off each year to do whatever I want, but Im always still on the bike, she said.
With evidence pointing to the fact that women dont peak until age 35 in endurance sports, Jarchow feels she is finally coming into her own.
Last year was my break-through season, when I won the National Ultra Endurance Series, she shared. That involves marathon races of anywhere from 50 to 70 miles on mountain bikes, and the races took place in Utah, South Dakota, Colorado and Wyoming.
Fat biking is not as recognized, but its starting to gain momentum, she observed. Mountain biking is what I focus on, and fat biking allows me to stay outside on a bike in the winter months.
Jarchow not only stayed on the fat bike she conquered the field at the Jan. 27 Fat Bike World Championships, at which 300 racers competed. She was the female champion, clocking two hours and four minutes on the 27-mile course, and the eighth overall finisher.
My time was 13 minutes ahead of the next woman racer, and she was last years female champion, reported Jarchow.
On race day, the temperature was 26 degrees below zero when Jarchow and Kerkove woke up. When she started the fat bike course, the temperature had moderated to eight below zero.
Honestly, I was worried about the cold, but Jeff had done an extremely long fat bike race earlier in the winter that was also very cold, so I had all the little tips from him to keep my fingers, toes and face warm and frostbite-free, she confided.
By the second lap I was able to take off my outer jacket.
Typically, Jarchow says she might face 10 to 15 female competitors in mountain bike competition, depending on the race.
Its not like being a professional football player; theres not really a lot of money in mountain bike racing, but we have sponsors who cover some of the costs and the prize money is a nice perk, but its definitely not something to rely on, she assured.
Jarchow exclusively rides Canyon bikes.
Canyon is a German-based company, but theyre coming to the U.S. by the end of the summer, she said.
Jarchow and Kerkove are both members of the U.S. Team Topeak-Ergon.
Jeff works in customer service and marketing for Ergon, one of our title sponsors, and my full-time job is doing PR for Ergon and a handful of other cycling brands, she said.
Jarchow shares her love of mountain biking with a younger generation. A few years ago, she co-founded Vail Valley Alternative Sports Academy, a mountain biking camp for kids ages seven to 13.
Each session is a month long, during June and July, for two days a week, she listed. We work with 60 kids at a time.
What we really wanted was to create a program that promoted stewardship of trails, and that emphasizes the fun of the sport versus just the competitive side. Its been a great success, and we sell out every summer.
Jarchow and Kerkove make their home in Eagle, located about 30 miles west of Vail and 30 miles east of Glenwood Springs.
Its a great place for kids to learn mountain biking because they can progress from rolling terrain to big mountain loops, and they can learn to ride safely and correctly, she stressed.
Now that Jarchow is established in Colorado and making a living that stems from her love of mountain biking, she thinks her parents are okay with the path her life has taken.
At first, they were very concerned because they didnt understand what I was doing, she revealed. Now theyve seen how Im integrated into this community and winning races, but it has to be scary for a parent to see a kid go into an area they dont know anything about.
It can be dangerous, too, and at one point my mom told me to stop telling her what I was doing.
That included other extreme sports, such as rock climbing, skiing, snowshoeing and dirt bike riding.
Among area supporters who admire Jarchows success and determination are a few of Jarchows aunts and uncles and their families: Tim and Kayla Jarchow and Mike and Wanda Jarchow, all of Luverne, and Gina and Rob Newman of Wilmont.
Gina Newman, Jarchows aunt, says her triplet daughters (Worthington High School juniors Brianna, Jamie and Kelly Newman) think their older cousin is pretty cool.
Were very proud of her accomplishments, said Newman. She definitely didnt choose a traditional course. I still picture her as a little girl visiting me in my college dorm, but shes really accomplished a lot and done so well with it.
Jarchow, in turn, looks up to Canadian mountain biking champion Catharine Pendrel.
Catharine is not only a strong competitor but also humble, kind and approachable, recommended Jarchow. Shes very inviting and supportive of other women in the sport, and thats always something to strive for.
As Jarchow anticipates the coming season, she says shes feeling stronger every year, even as she knows that competing at her current level isnt something she can do for decades.
But its important to always have something to be driving for, emphasized Jarchow. Id like to be in the top five in the Epic Ride Series this year.
Im always looking at the next goal; I never really settle.
Read more from the original source:
Luverne native succeeding as professional mountain bike racer - Daily Globe
