Why Does It Matter What We Eat?

Why does it matter, right? I mean we are all going to die someday, right? I hear this every time I visit my grandfather, but then again he always enlightens me on what he learned on that Food Network and what kind of salad he had this week... So, I feel like he knows better... Ha, I love you, Papaw!

I believe that all men are created equal, but all foods are not! Dr. Colbert says, some food should not be labeled "food" but rather "consumable product" or "edible, but void in nourishment." I say, Amen Brotha! There are two types of foods: Living & Dead foods!

LIVING FOODS:

Living foods are fruits, vegetables, grains, seeds, and nute- exist in a raw or close to raw state and packaged in divinely created wrappers called skins and peels. Living food looks in fact alive. Living foods are plucked, harvested, and squeezed- not processed, packaged, and put on a shelf.

DEAD FOODS:

Dead foods are everything that living foods are not. They have been altered and deconstructed in every way imaginable way to make them last as long as possible and be addictive as possible! So, in order to do this manufacturers have to add sugar and salt and man-made fat.

Let's talk about the sugar real quick... Ever had a large party? Do you typically buy filet mignon for your cookouts or hot dogs... That is what I thought! When we are feeding the masses, we buy the cheaper alternative; manufacturers do the same to you and me. They have such a large quota to fill, so they cut corners. When adding to sugar to processed food, they add the cheapest sugar- bleached, refined sugar.

Now, I said, they use salt as well! Well, most of us know that is to preserve our food andenhance the flavor. What's a matter with salt? Well, nothing! In fact, even though it is zero calories it is an electrolyte and brings balance in our bodies. However, if we take in too much, pressure starts building in the body! We take in too much salt, and then required to take in too much water to filter out the increase in salt. Recommended Daily Allowance of sodium is 2400 mg to 3000 mg! Next time you are eating out, check the sodium count on your favorite dishes! Be aware, you cannot afford not to!

What's man-made fat? It is man made by taking natural oils such as vegetable oil for example (again cheapest oils) and heating them to dangerously high temperatures so that the nutrients die and become reborn as something completely different- a deadly, sluggish substance that is toxic to our bodies.

What do we do about these living and dead foods? Life breeds life. Death breeds death. When you eat living foods, the enzymes in their pristine state interact with your digestive enzymes. The other natural ingredients God put in them- vitamins, minerals, phytonutrients, antioxidants, fiber, and more- flow into your system in their natural state. These living foods were created to cause your digestive system, bloodstream, and organs to function at optimum capacity.

Dead foods hit your body like a foreign intruder. Chemicals, including preservatives, foodadditives, and bleaching agents, place a strain on the liver. Toxic man-made fats begin to form in your cell membranes; they become stored as fat in your body and form plaque in your arteries. Your body does its best to harvest the tiny traces of from these dead foods, but in the end you are undernourished, overfed, and overweight.

Time Magazine: Inflammation Part 4 of 8

A New View of Diabetes 

Before Dr. Frederick Banting and his colleagues at the University of Toronto isolated insulin in the 1920s, doctors tried to treat diabetes with high doses of salicylates, a group of aspirin-like compounds. (They were desperate and also tried morphine and heroin.) Sure enough, the salicylate approach reduced sugar levels, but at a high price: side effects included a constant ringing in the ears, headaches and dizziness. Today's treatments for diabetes are much safer and generally work by replacing insulin, boosting its production or helping the

 body make more efficient use of the hormone. But researchers over the past few years have been re-examining the salicylate approach for new clues about how diabetes develops.

What they have discovered is a complex interplay between inflammation, insulin and fat — either in the diet or in large folds under the skin. (Indeed, fat cells behave a lot like immune cells, spewing out inflammatory cytokines, particularly as you gain weight.) Where inflammation fits into this scenario — as either a cause or an effect — remains unclear. But the case for a central role is getting stronger. Dr. Steve Shoelson, a senior investigator at the Joslin Diabetes Center in Boston, has bred a strain of mice whose fat cells are supercharged inflammation factories. The mice become less efficient at using insulin and go on to develop diabetes. "We can reproduce the whole syndrome just by inciting inflammation," Shoelson says.  

That suggests that a well-timed intervention in the inflammatory process might reverse some of the effects of diabetes. Some of the drugs that are already used to treat the disorder, like metformin, may work because they also dampen the inflammation response. In addition, preliminary research suggests that high CRP levels may indicate a greater risk of diabetes. But it's too early to say whether reducing CRP levels will actually keep diabetes at bay. 

Time Magazine: Inflammation Part 2 of 8

"....At least that's the theory. For now, most of the evidence is circumstantial. (A few researchers think chronic inflammation can in some cases be good for you.) But that hasn't stopped doctors from testing the anti-inflammatory drugs that are already on pharmacy shelves to see if they have any broader benefits. What they've found is encouraging:

— In 2000 researchers concluded that patients who take Celebrex, a prescription drug from Pfizer that was originally designed to treat inflammation in arthritis, are less likely to develop intestinal polyps — abnormal growths that can become cancerous. Now there are dozens of clinical trials of Celebrex, testing, among other things, whether the medication can also prevent breast cancer, delay memory loss or slow the progression of the devastating neurodegenerative disorder known as Lou Gehrig's disease.

— As cardiologists gain more experience prescribing cholesterol-lowering statins, they are discovering that the drugs are more effective at preventing heart attacks than anyone expected. It turns out that statins don't just lower cholesterol levels; they also reduce inflammation. Now statins are being tested for their anti-inflammatory effects on Alzheimer's disease and sickle-cell anemia.

DeCode Genetics, an Icelandic biotech firm, announced last week that it is launching a pilot study to test whether an anti-inflammatory drug that was under development for use in treating asthma might work to prevent heart attacks.

— Of course the granddaddy of all anti-inflammatories is aspirin, and millions of Americans already take it to prevent heart attacks. But evidence is growing that it may also fight colon cancer and even Alzheimer's by reducing inflammation in the digestive tract and the brain.

This new view of inflammation is changing the way some scientists do medical research. "Virtually our entire R.-and-D. effort is [now] focused on inflammation and cancer," says Dr. Robert Tepper, president of research and development at Millennium Pharmaceuticals in Cambridge, Mass. In medical schools across the U.S., cardiologists, rheumatologists, oncologists, allergists and neurologists are all suddenly talking to one another — and they're discovering that they're looking at the same thing. The speed with which researchers are jumping on the inflammation bandwagon is breathtaking. Just a few years ago, "nobody was interested in this stuff," says Dr. Paul Ridker, a cardiologist at Brigham and Women's Hospital who has done some of the groundbreaking work in the area. "Now the whole field of inflammation research is about to explode."

To understand better what all the excitement is about, it helps to know a little about the basic immunological response, a cascade of events triggered whenever the body is subjected to trauma or injury. As soon as that splinter slices into your finger, for example, specialized sentinel cells prestationed throughout the body alert the immune system to the presence of any bacteria that might have come along for the ride. Some of those cells, called mast cells, release a chemical called histamine that makes nearby capillaries leaky. This allows small amounts of plasma to pour out, slowing down invading bacteria, and prepares the way for other faraway immune defenders to easily enter the fray. Meanwhile, another group of sentinels, called macrophages, begin an immediate counterattack and release more chemicals, called cytokines, which signal for reinforcements. Soon, wave after wave of immune cells flood the site, destroying pathogens and damaged tissue alike — there's no carrying the wounded off the battlefield in this war. (No wonder the ancient Romans likened inflammation to being on fire.)

Doctors call this generalized response to practically any kind of attack innate immunity. Even the bodies of animals as primitive as starfish defend themselves this way. But higher organisms have also developed a more precision-guided defense system that helps direct and intensify the innate response and creates specialized antibodies, custom-made to target specific kinds of bacteria or viruses. This so-called learned immunity is what enables drug companies to develop vaccines against diseases like smallpox and the flu. Working in tandem, the innate and learned immunological defenses fight pitched battles until all the invading germs are annihilated. In a final flurry of activity, a last wave of cytokines is released, the inflammatory process recedes, and healing begins.

Problems begin when, for one reason or another, the inflammatory process persists and becomes chronic; the final effects are varied and depend a lot on where in the body the runaway reaction takes hold. Among the first to recognize the broader implications were heart doctors who noticed that inflammation seems to play a key role in cardiovascular disease."

Time Magazine: Inflammation Part 1 of 8

     A friend of mine who is a strong advocate for Trivita as well as the world's health and wellness sent me this article from Time magazine! It is pretty long, so I broke it up for an easy read because it is such pertinent information in the world today! With the leading killers in America having such relation to inflammation, you can't afford not to know!

"What does a stubbed toe or a splinter in a finger have to do with your risk of developing Alzheimer's disease, suffering a heart attack or succumbing to colon cancer? More than you might think. As scientists delve deeper into the fundamental causes of those and other illnesses, they are starting to see links to an age-old immunological defense mechanism called inflammation — the same biological process that turns the tissue around a splinter red and causes swelling in an injured toe. If they are right — and the evidence is starting to look pretty good — it could radically change doctors' concept of what makes us sick. It could also prove a bonanza to pharmaceutical companies looking for new ways to keep us well.

Most of the time, inflammation is a lifesaver that enables our bodies to fend off various disease-causing bacteria, viruses and parasites. (Yes, even in the industrialized world, we are constantly bombarded by pathogens.) The instant any of these potentially deadly microbes slips into the body, inflammation marshals a defensive attack that lays waste to both invader and any tissue it may have infected. Then just as quickly, the process subsides and healing begins.

Every once in a while, however, the whole feverish production doesn't shut down on cue. Sometimes the problem is a genetic predisposition; other times something like smoking or high blood pressure keeps the process going. In any event, inflammation becomes chronic rather than transitory. When that occurs, the body turns on itself — like an ornery child who can't resist picking a scab — with aftereffects that seem to underlie a wide variety of diseases.

Suddenly, inflammation has become one of the hottest areas of medical research. Hardly a week goes by without the publication of yet another study uncovering a new way that chronic inflammation does harm to the body. It destabilizes cholesterol deposits in the coronary arteries, leading to heart attacks and potentially even strokes. It chews up nerve cells in the brains of Alzheimer's victims. It may even foster the proliferation of abnormal cells and facilitate their transformation into cancer. In other words, chronic inflammation may be the engine that drives many of the most feared illnesses of middle and old age.

This concept is so intriguing because it suggests a new and possibly much simpler way of warding off disease. Instead of different treatments for, say, heart disease, Alzheimer's and colon cancer, there might be a single, inflammation-reducing remedy that would prevent all three.

Chronic inflammation also fascinates scientists because it indicates that our bodies may have, from an evolutionary perspective, become victims of their own success. "We evolved as a species because of our ability to fight off microbial invaders," says Dr. Peter Libby, chief of cardiovascular medicine at Brigham and Women's Hospital in Boston. "The strategies our bodies used for survival were important in a time when we didn't have processing plants to purify our water, when we didn't have sewers to protect us."

But now that we are living longer, those same inflammatory strategies are more likely to slip beyond our control. Making matters worse, it appears that many of the attributes of a Western lifestyle — such as a diet high in sugars and saturated fats, accompanied by little or no exercise — also make it easier for the body to become inflamed."

... to be continued.

Myth Busters!

     So as some may know, I am working on my Personal Trainer certification to better help my clients seeking nutritional help! I have come across a handful of so-called "facts" that I want to clear up for everyone! If you have researched nutritional information through the internet or another source without the proper credentials, you've probably thrown your hands up in the air trying to make out all the contradictions! So, look no further, we are going to clear it all up today!

Myth: Large amounts of protein will increase muscle strength and size.

Reality: There is not evidence to show that consuming excess protein will increase muscle strength. In fact, when you do consume excess protein, what your body cannot use get stored as fat. Excess protein consumption can result in dehydration and place added stress on the kidneys and liver.

Myth: Eating honey, candy bars, soft drinks, or sugar before competing will provide a quick burst of energy.

Reality: Such foods that have a high sugar content a couple hours prior to the competition will raise insulin levels in your blood and consequently leaving you feeling tired and weak. The possible rebound is hypoglycemia. However, high carbohydrate foods consumed a couple hours prior will provide sustainable energy and improve performance!

Myth: Drinking water prior to and during exercise causes upset stomach and cramps.

Reality: Water is the most important nutrient to an exercising individual. Restricting fluids during exercise can cause sever dehydration and limit performance.

Myth: Carbohydrates increase weight gain, while protein promotes weight and fat loss.

Reality: Ok, this is a BIG one! There are so many crash diets out there saying this such as, Sugar Busters!, The Zone Diet, Atkins' New Diet Revolution, etc. The basic claim is that carbohydrates make you fat and insulin causes obesity. These diets focus on blood-sugar levels and blame carbohydrates for causing a sudden rise in blood-sugar levels. Wrong! As blood-sugar levels rise, insulin is released and sends sugar to the brain and to the muscles to be burned for energy, while excess gets stored as fat. These diets also claim by eating a high-fat/high-protein diet, the body will metabolize fat instead of carbohydrates for energy. However, there is no scientific evidence to back these diets' claims. The rapid weight loss people experience is primarily from water and protein loss from muscle, not fat. It also takes quite the toll on your organs that are apart of the GI tract because you are causing them to work in ways they aren't suppose to...

Myth: Muscle cramps are caused by inadequate salt intake.

Reality: Cramps are caused by excess water loss through perspiration. Ingesting salt tablets can aggravate existing dehydration by drawing water out of the body tissues and into the stomach. Water should be consumed before, during, and after exercise to prevent dehydration.

Myth: Taking vitamin and mineral supplements will provide more energy.

Reality: Don't get me wrong, I am ALL for supplementing! Let's face it, our body does not get the daily nutrition it needs no matter how much we try to meet the daily requirements. So, while supplementing is great for making sure we get those nutrients they only aid your body in releasing the energy from the food you consume! They do not provide energy solely.

Myth: Tea and coffee are the best pre-competition beverages.

Reality: Tea and coffee both contain caffeine, which is a stimulant. Some research does show that caffeine can increase endurance by increasing the use of fat as an energy source, thus sparing muscle glycogen, but not all individuals will experience this effect.

Myth: Crash diets are the fastest, most effective way to lose weight.

Reality: Crash diets typically ca provide you immediate results because it strips you of your muscle mass, glycogen stores, and water weight. When you are doing this, your body will be mal-nutritioned much like an eating disorder. It creates stress on your organs, electrolyte imbalances, calcium deficiency, iron deficiency anemia, and vitamin and mineral deficiency. Really unless you are on Biggest Loser and being watched like a hawk, you should shoot to lose no more than 2 pounds a week. Set sensible goals!

Myth: Most low-fat foods are also low in calories.

Reality: Naturally low-fat foods such as vegetables, fruits, and legumes are low in calories as well. Foods that are manufactured to be low in fat are typically not low in calories. Flipping the product over to review the food label is a great idea! I always tell my clients to look at what you are eating. Pay now or pay later.

Myth: All-natural or herbal supplements are safe and effective in enhancing weight loss and improving overall performance.

Reality: I use to be bad about this. Many nutritional supplements are marketed using deceptive, misleading, or fraudulent advertising. I once thought there is no way it could be fraudulent advice, but there is really not enough restrictions on what is on the shelf and considered "edible". I do highly recommend you work with a health educator that is approved by your physician to help you find the best supplements. Doctors have about 3 hours of nutrition classes in schooling, so I think it is best when you work with both a Registered Dietician and your primary care physician.

     This is all the myth busters I have for you today! I hope you learned a few things that can be applied to your peak performance in your exercising sessions! If you have any supplementing questions, e-mail me at kayla@tntgetfit.com! Happy exercising everyone!

Source: ACE

Fats 101

     Contrary to what is out there, there are such things as good fats and bad fats! I want to share with you 4 key points to know about fats! The right fats are brain food, so it is important to make sure you are getting the proper nutrition!

Eat Half The Fat- Change The Type

Energy doesn't just disappear. Whatever you put into your body and don't burn off in your muscles makes a stopover in your fat cells. Consuming about 60 to 70 fat grams per day will keep you lean and fit, provided they don't all come from saturated animal fats. Ani

mal fat should be kept to a minimum; it is not a fat burner. You're better off consuming unsaturated fatty acids. These are substances your body can't produce on its own. Great sources are vegetables, olives, nuts, seeds, and fish. If you are not sure if you consume 60 to 70 fat grams, keep a food journal for a week and count fat grams of everything you consume that has a label. So, if you eat nuts, vegetables, and fruits... don't include those. Just count the foods with labels and see where you are at. My favorite source of fat is the amazing avocado!

Fats That Keep You Thin

Your kitchen should always be stocked with olive oil! Olive oil supplies fatty acids that ad

just the settings of your hormone balance to LEAN, FIT, and HEALTHY! The same can be said of the omega-3 fatty acids found in fish. They control your body's super-hormones, the eicosanoids. If you eat ocean fish (herring, salmon or mackerel) at least 2x's a week, you will stimulate a good number of these types of eicosanoids that will in turn give you better health, more vitality, a lighter mood, and protection for your heart. Who would like to have all these great self-improvements?

Fats & High Glycemic Index

If you eat your pasta with a cream sauce or your roast beef with mashed potatoes, the potatoes and pasta (both high in the glycemic index) will increase the insulin in your blood, which will then immediately transport the fat in the beef or cream to your hips, and seal away the fat molecules inside the fat cells. This won't happen, however, if you eat your meat with whole-wheat pasta (low-glycemic idex). In this case the insulin is kept a bay, and the fat from the meat can be burned off in the muscle cells. When planning meals, remember this:

• Avoid eating fatty foods with high-glycemic index foods (i.e. steak with french fries, pasta with cream sauce, buttered bread with jam, pizza, chocolate croissants, white bread with cheese that is over 40% in fat)

• Create fat burning combinations: Lamb with whole-grain rice, turkey breast with boiled potatoes, chicken with vegetables, whole-wheat pasta with shrimp, mozzerella, whole-wheat bread with tomatoes. 

Click here for a complete list of high & low glycemic index food list!

The Thin Commandments

• Olive oil instead of animal fats. Use less butter and cream. Please never use margarine.

• Practice "light" cooking : brushing oil onto non-stick pans for sauteing. Choose steaming (not steam bags in the microwave) and braising to preserve vitamins and your figure.

• Eat thing with zero fat: Legumes (beans), fruits, and whole grains (rice, pasta, bread, muesli)

• Reduce your consumption of red meats and processed meats like sausage, bacon, and deli meat. Instead choose ocean fish, game, poultry. Choose lean cuts of meat such as fillets, escalopes, loins, roasts, flank steak, etc.

• Always purchase low-fat dairy products and avoid prepared products, even if they say "light". Remember, nature always does it better!

Fibromyalgia: Helped With A Better Diet

     So, I recently had a teeny, tiny fender bender while running an errand for my dad's company. Is was quite an hike and partially inconvenient. What could have been an exchange of phone numbers and asta la vista turned into a fiasco. At one point, she claimed she developed fibromyalgia due to the terrible, terrible accident. Considering the zero amount of damage; it was quite the fib. My lack of compassion for her grew to curiosity, what is this disease and how can you get it? Is this reversible by a change in health habits and exercise? Long story short, her claim for fibromyalgia didn't fly, and here is why.

How It Works: Fibromyalgia

     Fibromyalgia is caused by a low level of serotonin in your blood. When serotonin is low, it increases pain sensitivity. Serotonin is a neurotransmitter that works to

 calm, soothe, and reduce anxiety. Now, the body has its own endorphin painkillers, but if serotonin is low then substance P amplifies pain signals.

Causes: Fibromyalgia

     This can be genetic in the sense you can be prone to it. It is common amongst those who lack physical activity and eat poorly. It also intensifies with one who is also struggling with depression. It is prevalent in women especially those who are experiencing menopause or just a loss of estrogen. Trauma to the central nervous system can also cause this disease.

What Doctor Mercola Says:

     Studies have not been proven that foods will fix chronic diseases such as Fibromyalgia. These health tips can apply to all peoples fighting obesity, high blood pressure, high cholesterol and/or diabetes.

Suggestions For Those With Chronic Illness:

• Limit Sugar as Much as Possible- Insulin (sugar) increases pain levels. Grains are metabolized as sugar so limit intake of grains as well.

• Eat Fresh Foods- Foods containing additives work against you increasing

 symptoms.

• Avoid Caffeine- Fibromyalgia's symptoms include fatigue, this means caffeine will prolong this symptom and increase tiredness in the long run.

• Try Avoiding Nightshade Vegetables- Tomatoes, Potatoes, and Eggplant

• Be Careful with Fats- Animal fats that contain omega-3 fats tend to aid in inflammation and pain.

• Use Yeast Sparingly- Yeast can contribute to yeast fungus which can contribute to pain.

• Avoid Pasteurized Dairy- This is easily digested by those struggling with this chronic illness. Especially organic grass-fed cow milk.

• Cut Down on Carbs- If you deal with chronic illness you have low adrenal functioning, lowering your carb intake can help avoid hyperglycemia.

• Avoid Aspartame- This artificial sweetener is found in sugar-free products and diet soda contains a chemical called excitotoxins. This activates neurons and increase pain sensitivity. Sugar-free foods are usually high in carbs (which convert to sugar) so try to avoid all together.

• Avoid Additives- Food additives increase pain sensitivity such as Monosodium Glutamate (MSG).

• Limit Junk Food- Junk food tears down your immune system, disrupts your sleep, and irritates your muscles. Junk food of course contributes to weight gain which increases the amount of pain.

You may not suffer from fibromyalgia, but you have to take care of yourself so you can avoid this horrible disease. Educating yourself is one of the best ways to be healthy! Stay healthy my friends!

Sources: Health.com, Mercola.com, WebMD.com, National Fibromyalgia Association