Tuesday, April 22, 2008

How to Lose Weight & Keep your Family Healthy by Elimina

Each year the Environmental Protection Agency (EPA) reviews about 1700 new compounds that industry is seeking to introduce. Only a quarter of the 82,000 chemicals in use in the US have ever been tested for toxicity. The ones that have been examined, have not been tested in combination with all the other toxins in our bodies. And it's doing harm.

Environmental toxins and pollutants are having a drastic effect on you and your children. Consider these facts...

5 Ways Toxins Are Hurting You & Your Family



Obesity in proliferating in the United States. 3.8 million people are over 300 pounds, over 400,000 people (mostly males) carry over 400 pounds and the average adult female weighs an unprecedented 163 pounds! And, it's not all because of fast food places like McDonalds. Our bodies protect us from the cell damaging effects of toxins by surrounding them with fat. The more toxins-the more fat. Remove the toxins and you will have a dramatic loss of fat-especially visceral fat. This is the fat that surrounds your organs and glands and gives you a "gut."

Animal studies show that flame retardants (polybrominated diphenyl ethers) that save hundreds of lives each year, also impair thyroid function and cause reproductive and neurological problems. When thyroid function goes down, blood lipids go up. How many prescriptions for cholesterol lowering statins could be avoided if we just got these toxins out of our bodies?

In the past 10 years, the number of children diagnosed with bipolar disorder has increased 40 fold. Based on the sale of psychotropic medications, other forms of mental illness have also sky rocketed.

Autism has increased 10-fold.

An article in the Lancet, a leading British Medical Journal links preservatives and food dies to hyperactivity in children.


Given these facts, don't you think it's time to reduce the number of toxins in your environment? Here's how…

6 Tips to Help You Cleanse Your Body and Eliminate Toxins So You Can Lose Weight & Keep You and Your Children Healthy

1. Drink only filtered water-and plenty of it-at least 8 glasses per day. A carbon filter is fine, but reverse osmosis is the best.

2. Read labels, if you need a chemistry degree to figure out an ingredient, it does not belong in your body. The FDA will not protect you. Remember, New York City removed dangerous hydrogenated oils from our diets-not the FDA.

3. Buy organic. Yeah, I know it is expensive, but the lack of poisons and the increased nutritional value will offset the price.

4. Throw out your nonstick pans. Perfluorinated acids damage the liver, affect thyroid hormones, cause birth defects, and cause cancer in animal studies.

5. Do not eat farm fish. Believe it or not, they are loaded with antibiotics and chemical dyes

6. Do not eat wild fish more than once per week. They are loaded with mercury. Children suffering from IQ losses have been linked to high mercury levels found especially in canned tuna.

Your chances of getting some form of cancer in your lifetime 50 years ago were 1 in 14. Today, the chances are 1 in 2. The World Health Organization reports that environmental toxins can cause every chronic disease including cancer. Don't wait for a disease to steal your health and well being. Get the toxins out today and the fat will follow.



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High Mercury Content of Fish

We all know that adding fish to our diets can help increase our body's ability to repair itself, as well as its ability to burn body fat and keep our energy up, but it's important to choose fish that's also going to improve your health as opposed to silently poisoning you...

Being exposed to too much mercury can cause memory loss, tremors, neurological difficulties, advanced aging, decreased immune functions, and death.

But how is all this mercury getting into our body?

Well here are the top 4 places that contribute to the levels of mercury in our body (not in any specific order):
Vaccines (past and present)
Dental fillings
The environment
And Fish

We're going to focus on fish right now because that's the prime source of mercury in our diets.

When coal is burned, inorganic mercury is released into the air and eventually ends up in our lakes, rivers and oceans. There, bacteria mixes with it and transforms it into methylmercury which is easily absorbed by fish (especially large or fatty fish), and is also easily absorbed by us when we eat those fish.

The good news is that our most recent studies indicate that the human body naturally rids itself of mercury over time - assuming we stop ingesting it long enough for our body to do what it was made to do, and to help the process here's a list of fish that naturally have a low, medium and high level of mercury:

High mercury: Mercury levels differ from one species of fish to the next. This is due to factors such as type of fish, size, location, habitat, diet and age. Fish that are predatory (eat other fish) are large and at the top of the food chain, and so tend to contain more mercury. Fish that contain higher levels of mercury include:

Shark
Ray
Swordfish
Barramundi
Gemfish
Orange roughy
Ling
Canned or fresh tuna
Mackerel
Grouper
Tilefish
Chilean sea bass

Moderate mercury: Alaskan halibut, black cod, blue (Gulf Coast) crab, dungeness crab, Eastern oysters, mahimahi, blue mussels, pollock.

Low mercury: Anchovies, Arctic char, crawfish, Pacific flounder, herring, king crab, sanddabs, scallops, Pacific sole; tilapia, wild Alaska and Pacific salmon; farmed catfish, clams, striped bass, and sturgeon.



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Saturday, April 19, 2008

The Possible Benefits of Fish Oil

Fish was always recommended by the Church during Lent. Studies have shown that this may have been a very good idea - in fact, that it is a good idea to eat certain types of oily fish at any time of the year. The fats found in some varieties of oily fish, omega-3 fatty acids, have been shown to have many possible benefits. Here is a list of some of these:

The Heart

The American Heart Association recommends that people eat fish, preferably oily fish, at least twice a week. Studies have shown that diets rich in omega-3 fats decrease the levels of triglyceride - a type of fat linked to heart disease - and decrease the risk of irregular heart rhythms thus lowering the possibility of sudden cardiac arrests or strokes. These diets have also been linked to lowering blood pressure.

Doubts have arisen about this recently because a new British study showed that fish oil may not be any use at all in preventing heart disease. However, many more tests need to be done.

Greenland Eskimos and the Japanese have very low rates of heart disease and this may be because of the high quantity of oily fish in their diet.

The Brain

Studies have shown that omega-3 fatty acids may be very important for foetal development of the brain and the eyes. Oily fish can contribute to the health of brain tissue and the retina.

Depression

Greenland Eskimos have virtually no incidence of depression while the Japanese have very low rates. New Zealanders, who eat the highest amounts of omega-6 or harmful fatty acids, have the highest rates of depression. This may be because Eskimos and Japanese consume a lot of oily fish.

Studies have also shown that fish oil may help to control mood swings in people with depression.

Eyes

Consuming a high quantity of omega-6 fatty acids has been linked to the increase in the West of two eye diseases: dry eye syndrome and macular degeneration. Eating more oily fish may help to prevent these diseases.

Cancer

A few studies have shown that fish oil may lessen the risk of developing cancers of the breast, prostrate and lung. However, a recent review of studies involving more than 700,000 patients, found that it probably doesn't help to prevent cancer. Studies are continuing, however.

Rheumatoid arthritis

Fish oil can reduce the symptoms of rheumatoid arthritis and may lessen the need for patients to take NSAIDS which can have harmful effects.

Conclusion

Although the best way to obtain fish oil is by eating fish such as salmon, tuna and mackerel, there have been recent reports about high levels of mercury in fish. Pregnant women and those with young children should avoid eating fish with high mercury levels.

Some doctors, such as Doctor Judith Reichman in her article " Fish Oil - Better than Risk of Polluted Fish" at MSNBC, conclude that taking fish oil supplements is a better idea - it is best to ask the doctor before considering a radical change in diet or taking supplements.




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The Possible Benefits of Fish Oil

Fish was always recommended by the Church during Lent. Studies have shown that this may have been a very good idea - in fact, that it is a good idea to eat certain types of oily fish at any time of the year. The fats found in some varieties of oily fish, omega-3 fatty acids, have been shown to have many possible benefits. Here is a list of some of these:

The Heart

The American Heart Association recommends that people eat fish, preferably oily fish, at least twice a week. Studies have shown that diets rich in omega-3 fats decrease the levels of triglyceride - a type of fat linked to heart disease - and decrease the risk of irregular heart rhythms thus lowering the possibility of sudden cardiac arrests or strokes. These diets have also been linked to lowering blood pressure.

Doubts have arisen about this recently because a new British study showed that fish oil may not be any use at all in preventing heart disease. However, many more tests need to be done.

Greenland Eskimos and the Japanese have very low rates of heart disease and this may be because of the high quantity of oily fish in their diet.

The Brain

Studies have shown that omega-3 fatty acids may be very important for foetal development of the brain and the eyes. Oily fish can contribute to the health of brain tissue and the retina.

Depression

Greenland Eskimos have virtually no incidence of depression while the Japanese have very low rates. New Zealanders, who eat the highest amounts of omega-6 or harmful fatty acids, have the highest rates of depression. This may be because Eskimos and Japanese consume a lot of oily fish.

Studies have also shown that fish oil may help to control mood swings in people with depression.

Eyes

Consuming a high quantity of omega-6 fatty acids has been linked to the increase in the West of two eye diseases: dry eye syndrome and macular degeneration. Eating more oily fish may help to prevent these diseases.

Cancer

A few studies have shown that fish oil may lessen the risk of developing cancers of the breast, prostrate and lung. However, a recent review of studies involving more than 700,000 patients, found that it probably doesn't help to prevent cancer. Studies are continuing, however.

Rheumatoid arthritis

Fish oil can reduce the symptoms of rheumatoid arthritis and may lessen the need for patients to take NSAIDS which can have harmful effects.

Conclusion

Although the best way to obtain fish oil is by eating fish such as salmon, tuna and mackerel, there have been recent reports about high levels of mercury in fish. Pregnant women and those with young children should avoid eating fish with high mercury levels.

Some doctors, such as Doctor Judith Reichman in her article " Fish Oil - Better than Risk of Polluted Fish" at MSNBC, conclude that taking fish oil supplements is a better idea - it is best to ask the doctor before considering a radical change in diet or taking supplements.




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The Raw Food Diet

The raw food diet is as much a life-style as an eating plan; a naturalistic approach which excludes, in addition to cooked and animal foods, processed and refined ingredients.

In the ever-hungry quest for new fads and health panaceas, the raw food diet, with adherents such as Woody Harrelson and Donna Karan, is growing in mainstream popularity. Unlike many other bandwagons however, raw foods (also referred to as ‘living foods'), offer unarguable health benefits and one can reap rewards even as a 50% dabbler. To be a 100% extremist takes commitment, discipline and education and is best introduced gradually to avoid the overwhelm of inevitable detoxification.

A food is essentially ‘raw' if it is kept below 115 degrees Fahrenheit, the temperature above which enzymes are destroyed. Eating raw food ensures an opulent intake of nutrients, fibre, healthy oils and life-giving enzymes. Raw food is much more easily digested, taking half to a third of the time of cooked food, around 24-36 hours compared to 40-100 hours. Raw vegetables and fruits, are also predominantly alkaline so help to optmize the pH balance of the body (around 60-80% alkaline foods being recommended for a healthy internal environment resistant to disease).

Sprouts, raw juices and superfoods are favoured in a raw food diet, and dehydrating ‘ovens' effectively concentrate the flavour of certain raw foods to assist in the creation of a mind-boggling array of as-cooked dishes. I've eaten a raw food pizza that unbelievably contained no wheat, no cheese and no cooked ingredients! It tasted delicious and I was stumped to figure out what it was actually made of!

Raw Power

Raw plant foods are healthy, regenerative, cleansing, energising, predominantly alkaline, and packed with vitamins, minerals, healthy oils, enzymes and antioxidants that promote health, beauty and longevity. As well as enhancing digestion and protecting against aging and disease, a raw food diet has noted weight loss benefits and promotes clear, beautiful skin.

The benefit of raw food becomes even more apparent in view of the effects cooking can have on constituents in food

The Effects of Cooking

Arthur Baker writes in Awakening Our Self-Healing Body, ‘Overly cooked foods literally wreck our body. They deny needed nutrients to the system since heat alters foodstuffs such that they are partially, mostly, or wholly destroyed. Nutrients are coagulated, deaminized, caramelized and rendered inorganic and become toxic and pathogenic in the body.'

The indigestible end products of cooked foods can linger in the gut, clogging the intestines and interfering with healthy elimination. They can cause a build-up of toxins, mutagens and carcinogens. Carbohydrates ferment, proteins putrefy and fats become rancid, creating free radicals that enter the blood stream.

Lipufuscin, the ‘aging pigment', is an example of a waste product created from damaged proteins and fats. It accumulates in the skin and nervous system and is visible as brown ‘liver spots' on the skin and eyes.

Toxic by-products and excess free radicals from cooked foods can weaken the immune system and accelerate the aging process.

Enzymes

Cooking destroys enzymes in our food. These delicate, heat sensitive proteins can destabilise at temperatures as low as 115 degrees Fahrenheit, hence even light steaming can render them inactive.

Enzymes, so abundant in a raw food diet, are highly functional catalysts involved in various health-regulating tasks in the body, such as breaking down food in digestion, delivering nutrients, carrying away toxic wastes and strengthening the endocrine and immune system. All living cells contain enzymes which function in cooperation with other minerals. As there is not an unlimited supply of enzymes, eating them in our food lifts the burden off organs to produce digestive enzymes which allows a greater use of enzymes for other metabolic purposes, freeing up more energy for the performance of other tasks.

Nutrients

In cooking food we can loose up to 97% of water-soluble vitamins (B and C) and 40% of fat-soluble vitamins (namely A, D, E and K).

Proteins

Heat denatures proteins, modifying their molecular structure and rendering them unusable. The bacteria in the gut feeds upon undigested proteins that tend to putrefy, giving rise to toxins. Raw foods provide healthy, readily available protein in greater supply without unwanted residue.

Fats

As oils are heat, light and air sensitive, heating can destroy the goodness of the and can alter molecules generating toxins and free radicals. Unrefined oils that are cold-pressed contain all their natural healthful substances (olive oil for example is rich in phytonutrients, flaxseed oil a great source of omega-3 fatty acids and so on). They should be kept refrigerated in dark sealed containers.

Fibre

Fibre is essential for health and helps to flush out the intestines, scrubbing them clean and aiding elimination. With cooked food fibre becomes a soft substance, loosing its brush-like quality. It can partially rot, ferment and putrefy in the gut, causing toxins, gas and heartburn.

Super Raw

Eating superfoods enhances a raw food diet even further. Superfoods are the most potent, antioxidant rich, nutrient dense, disease fighting, anti aging, beautifying, mood enhancing, immune boosting foods on the planet. Raw superfoods ensure an optimum intake of nutrients and phytochemicals for ultimate health, beauty and longevity.

Raw Food Diets For Dogs and Cats

A raw food diet for dogs and cats is natural and species-appropriate. Not only does it provide a rich supply of nutrients, antioxidants and enzymes, but ensures a move a way from low grade, inappropriate, highly processed and toxic ingredients found in commercial pet foods that can damage your pets health. If embarking on a homemade raw food diet for your pet (sometimes referred to as BARF - Biologically Appropriate Raw Food), thoroughly research the area first as nutritional balance is essential.



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The Raw Food Diet

The raw food diet is as much a life-style as an eating plan; a naturalistic approach which excludes, in addition to cooked and animal foods, processed and refined ingredients.

In the ever-hungry quest for new fads and health panaceas, the raw food diet, with adherents such as Woody Harrelson and Donna Karan, is growing in mainstream popularity. Unlike many other bandwagons however, raw foods (also referred to as ‘living foods'), offer unarguable health benefits and one can reap rewards even as a 50% dabbler. To be a 100% extremist takes commitment, discipline and education and is best introduced gradually to avoid the overwhelm of inevitable detoxification.

A food is essentially ‘raw' if it is kept below 115 degrees Fahrenheit, the temperature above which enzymes are destroyed. Eating raw food ensures an opulent intake of nutrients, fibre, healthy oils and life-giving enzymes. Raw food is much more easily digested, taking half to a third of the time of cooked food, around 24-36 hours compared to 40-100 hours. Raw vegetables and fruits, are also predominantly alkaline so help to optmize the pH balance of the body (around 60-80% alkaline foods being recommended for a healthy internal environment resistant to disease).

Sprouts, raw juices and superfoods are favoured in a raw food diet, and dehydrating ‘ovens' effectively concentrate the flavour of certain raw foods to assist in the creation of a mind-boggling array of as-cooked dishes. I've eaten a raw food pizza that unbelievably contained no wheat, no cheese and no cooked ingredients! It tasted delicious and I was stumped to figure out what it was actually made of!

Raw Power

Raw plant foods are healthy, regenerative, cleansing, energising, predominantly alkaline, and packed with vitamins, minerals, healthy oils, enzymes and antioxidants that promote health, beauty and longevity. As well as enhancing digestion and protecting against aging and disease, a raw food diet has noted weight loss benefits and promotes clear, beautiful skin.

The benefit of raw food becomes even more apparent in view of the effects cooking can have on constituents in food

The Effects of Cooking

Arthur Baker writes in Awakening Our Self-Healing Body, ‘Overly cooked foods literally wreck our body. They deny needed nutrients to the system since heat alters foodstuffs such that they are partially, mostly, or wholly destroyed. Nutrients are coagulated, deaminized, caramelized and rendered inorganic and become toxic and pathogenic in the body.'

The indigestible end products of cooked foods can linger in the gut, clogging the intestines and interfering with healthy elimination. They can cause a build-up of toxins, mutagens and carcinogens. Carbohydrates ferment, proteins putrefy and fats become rancid, creating free radicals that enter the blood stream.

Lipufuscin, the ‘aging pigment', is an example of a waste product created from damaged proteins and fats. It accumulates in the skin and nervous system and is visible as brown ‘liver spots' on the skin and eyes.

Toxic by-products and excess free radicals from cooked foods can weaken the immune system and accelerate the aging process.

Enzymes

Cooking destroys enzymes in our food. These delicate, heat sensitive proteins can destabilise at temperatures as low as 115 degrees Fahrenheit, hence even light steaming can render them inactive.

Enzymes, so abundant in a raw food diet, are highly functional catalysts involved in various health-regulating tasks in the body, such as breaking down food in digestion, delivering nutrients, carrying away toxic wastes and strengthening the endocrine and immune system. All living cells contain enzymes which function in cooperation with other minerals. As there is not an unlimited supply of enzymes, eating them in our food lifts the burden off organs to produce digestive enzymes which allows a greater use of enzymes for other metabolic purposes, freeing up more energy for the performance of other tasks.

Nutrients

In cooking food we can loose up to 97% of water-soluble vitamins (B and C) and 40% of fat-soluble vitamins (namely A, D, E and K).

Proteins

Heat denatures proteins, modifying their molecular structure and rendering them unusable. The bacteria in the gut feeds upon undigested proteins that tend to putrefy, giving rise to toxins. Raw foods provide healthy, readily available protein in greater supply without unwanted residue.

Fats

As oils are heat, light and air sensitive, heating can destroy the goodness of the and can alter molecules generating toxins and free radicals. Unrefined oils that are cold-pressed contain all their natural healthful substances (olive oil for example is rich in phytonutrients, flaxseed oil a great source of omega-3 fatty acids and so on). They should be kept refrigerated in dark sealed containers.

Fibre

Fibre is essential for health and helps to flush out the intestines, scrubbing them clean and aiding elimination. With cooked food fibre becomes a soft substance, loosing its brush-like quality. It can partially rot, ferment and putrefy in the gut, causing toxins, gas and heartburn.

Super Raw

Eating superfoods enhances a raw food diet even further. Superfoods are the most potent, antioxidant rich, nutrient dense, disease fighting, anti aging, beautifying, mood enhancing, immune boosting foods on the planet. Raw superfoods ensure an optimum intake of nutrients and phytochemicals for ultimate health, beauty and longevity.

Raw Food Diets For Dogs and Cats

A raw food diet for dogs and cats is natural and species-appropriate. Not only does it provide a rich supply of nutrients, antioxidants and enzymes, but ensures a move a way from low grade, inappropriate, highly processed and toxic ingredients found in commercial pet foods that can damage your pets health. If embarking on a homemade raw food diet for your pet (sometimes referred to as BARF - Biologically Appropriate Raw Food), thoroughly research the area first as nutritional balance is essential.



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Top 10 Diet Tips for Ultimate Health and Weight!

Top 10 Diet Tips for Ultimate Health and Optimum Weight!

1. Raw Power

Raw plant foods are healthy, regenerative, cleansing and energising, packed with potent compounds that gift the body in numerous ways. Raw food boosts the immune system, enhances digestion and has reputed benefits for weight loss and clear, beautiful skin. It is much more easily digested, taking half to a third of the time of cooked food and provides substantial amounts of healthy fibre, nutrients, benevolent oils, antioxidants and life-giving enzymes.

2. Know Your Fats

Hydrogenated fats and refined cooking oils contain harmful trans-fatty acids and free radical toxins that poison the body. Excess saturated animal fats are also detrimental to health and contribute to clogged arteries, heart disease, obesity and cancer. Natural cold-pressed oils such as nut, seed, olive and fish oils contain monounsaturated fats, healthy essential fatty acids, nutrients and phytochemicals that serve the body. Coconut oil is a ‘miracle oil' that has a myriad of health benefits and actually aids weight loss! Flax seed and fish oils are super rich in essential omega-3 oils which enhance the burning of fats in the body and serve numerous important health functions.

3. Eat Your Greens

Some of the healthiest and most nutritious foods on the planet are green vegetables such as spinach, broccoli and kale, green algae (spirulina and chlorella for example) and grasses such as wheat grass and barley grass. As well as the plethora of nutrients and phytochemicals these foods contain, one key ingredient they all share is chlorophyll, a powerful cleanser and detoxifier. Chlorophyll binds to heavy metals and is excellent in helping to remove them from the body. Laboratory tests have demonstrated the ability of chlorophyll to inhibit the growth of bacteria and viruses and repair damaged tissues.

4. No sugar

We all enjoy a little sweetness in our lives, yet there's no getting away from the negative effects of sugar. These include immune system suppression, obesity, diabetes, high cholesterol, tooth decay, premature aging, hormone imbalance, free radicals, osteoporosis, heart disease and the feeding cancer cells. Artificial sweeteners such as aspartame and saccharine are very dangerous alternatives. Try natural sugars such as dried and fresh fruit, or stevia, a healthy sugar subsitute.

5. Phytonutrients

There are literally 1000's of active compounds in plants known as phytonutrients now recognised for their astonishing health virtues. They have been shown to play an active role in the prevention of chronic and degenerative diseases as well as lowering cholesterol, detoxifying the blood, relieving allergies and neutralising free radicals. Dr James Duke of the US Department of Agriculture states that ‘One gram of preventative phytonutrients is better than a ton of curative drugs'. Phytochemicals correspond with the colour attributes of plants, hence eating a rainbow selection of vegetables and fruits ensures a healthy and varied intake of these health promoting compounds.

6. Cut Out Refined Carbohydrates

Refined carbohydrates such as white flour and white rice are robbed of nutrient value and are high-glycemic, one step away from ingesting sugar directly. This raises insulin levels in the blood which in turn prevents the burning of fat for energy and increases the risk of obesity and diabetes. Stick to healthy whole grains which are absorbed slowly and do not lead to imbalanced sugar levels, such as brown rice, millet, spelt, oats, buckwheat, quinoa, amaranth or natural white rice such as jasmin or basmati.

7. Antioxidants Foods

Antioxidants subjugate the attack of free radicals in the body, the hazardous molecules implicated in the onset of aging and disease. Although we produce many of our own antioxidants within the body, food provides an essential source for these key players of our defence system with superfoods providing a particularly opulent supply (berries, spinach, prunes, onions, grapes and Brussel sprouts being some examples).

8. Avoid Dairy

Increased dairy consumption has been linked with numerous diseases and conditions including acne, allergies, heart disease, diabetes, cancer, Chron's disease, and even osteoporosis. Milk also contains harmful synthetic hormones (such as BGH), drugs and pesticides. Try rice milk or nut milks as alternatives (avoid soy however as it has deleterious effects on the body with plenty of research available online regarding this).

9. An Alkaline Diet

PH balance in the body is imperative for health and resistance to disease. To achieve this it is important to ensure you include predominantly alkaline foods in your diet (60-80%) such as fresh vegetables and fruits which contain alkalising minerals like magnesium, calcium, and potassium. An acidic system (Acidosis) is associated with a wide range of health problems including stomach ulcers, arthritis, bladder and kidney conditions, diabetes, osteoporosis, fungal overgrowth, heart disease, cancer and weight gain. Foods that acidify the body include sugar, meat, dairy products, eggs, fats and most grains (except millet, quinoa and amaranth). Some of the ‘best' acid foods include brown rice, nuts and seeds, beans and lentils, oats and fish.

10. Plenty of Superfoods!

Superfoods are the most potent, anti aging, antioxidant rich, nutrient dense, disease fighting, beautifying, immune boosting, mood enhancing foods on the planet! They include regular foods that may already feature in your diet such as broccoli and spinach, as well as more unusual ones such as bee pollen and aloe vera. There are many, all worth exploring, and once discovered you'll not want to be without them!




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Thursday, April 3, 2008

Why Aren't you Using the Right Number of Repetitions in the

Firstly lets look at how to perform repetitions correctly and then we will look at how to cycle them correctly.

A full range repetition should be taken through the complete range of joint movement in a slow controlled manner, if the weight is so heavy so you have to jerk it bounce or swing it to get it to the top of the movement, it is too heavy and your form will be compromised.

I advocate an eight-second repetition with a three second lifting (positive) movement and a five second lowering (negative) movement. I believe this to be a safe and productive exercise speed When performing each exercise through a full range of motion, accentuate the lifting part of the movement slowly and smoothly for each repetition to the count of three.

Don't pause in the contracted position but lower the resistance slowly and smoothly to the count of five. Maintain a normal breathing pattern throughout the whole movement exhale on the lift and inhale on the release. Avoid locking joints when lifting weights, always keep a slight bend in the arms and legs.

Fast and jerky movements should be avoided at all times as they place undue stress on the muscle and connective tissue substantially increasing the likelihood of injury.

Examples of this are: arching the back and bouncing the bar off the chest in the Bench Press, bending forward under squats and using any sort of momentum for any other exercise. These will work counter to your goals so be aware and eliminate them from your program.

If you are not sure about the speed of the movement move slower, never faster, do not sacrifice form for the sake of more repetitions. The slower speed is safer also because you can stop at any point in the movement range. There are also advantages to training with slower movement speeds. These include:

. A longer period of muscle tension
. A higher level of muscle force
. A lower risk of tissue trauma and injury

The development of lean muscle and strength go hand in hand, therefore a exercise session will have to be designed so that when your strength improves, then you will also be increasing your useful lean muscle also.

Changes in repetitions and weight throughout a bodybuilding training cycle is an effective way to maintain progress over time and avoid training plateaus ie when you fall into a slump in terms of your inability to gain strength and muscle.

Activation of muscle fiber types is dependant upon the levels of tension experienced in the muscle and feedback provided from the muscle sensory organs. So the number of repetitions per set have to be changed throughout a strength training cycle.

The higher the repetitions for a strength training exercise, the more the slow twitch muscle fibers are affected. These are the muscle fibers that promote endurance.

Moving further down the scale, the lower repetition range will activate the fast twitch muscle fibers (strength muscle fibers) and increase strength and grow lean muscle. For strength training the stimulus must be below 20 repetitions as to have an effect on the phosphate energy system and to activate the fast twitch fibres.

The resistance must also be progressively increasing for the number of repetitions performed to achieve your training goals.

The number of repetitions per set of exercises can then be adjusted between say 15 and 8 over a ten week strength training cycle. From these adjustments, as you move from week one to week ten, the absolute intensity of the exercise increases (the weight used for the exercises increases) thus promoting more functional muscle growth.

The closer your strength training cycle progresses towards the end of the cycle, the lower you’ll find the repetitions will become and the weight will become heavier also. This will have an effect of increasing your lean functional muscle and hence elevate your metabolism for fat loss.

For gains in strength and muscle size,long rest periods must be used to replenish the phosphate energy system for the maximum performance in the next exercise.

Slow controlled contractions are also recommended for controlled tension on the muscle and safety. When you reach a point where you’re using exercises with heavy weights (free weights, like the bench press), have a helper or spotter handy who will give you support on the last few reps. alternatively, you can use machines where no spotter is necessary.

In conclusion, by performing and cycling your repetitions correctly you will be one step ahead of the pack in attaining your exercise and strength training goals.



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Why Aren't you Using the Right Number of Repetitions in the

Firstly lets look at how to perform repetitions correctly and then we will look at how to cycle them correctly.

A full range repetition should be taken through the complete range of joint movement in a slow controlled manner, if the weight is so heavy so you have to jerk it bounce or swing it to get it to the top of the movement, it is too heavy and your form will be compromised.

I advocate an eight-second repetition with a three second lifting (positive) movement and a five second lowering (negative) movement. I believe this to be a safe and productive exercise speed When performing each exercise through a full range of motion, accentuate the lifting part of the movement slowly and smoothly for each repetition to the count of three.

Don't pause in the contracted position but lower the resistance slowly and smoothly to the count of five. Maintain a normal breathing pattern throughout the whole movement exhale on the lift and inhale on the release. Avoid locking joints when lifting weights, always keep a slight bend in the arms and legs.

Fast and jerky movements should be avoided at all times as they place undue stress on the muscle and connective tissue substantially increasing the likelihood of injury.

Examples of this are: arching the back and bouncing the bar off the chest in the Bench Press, bending forward under squats and using any sort of momentum for any other exercise. These will work counter to your goals so be aware and eliminate them from your program.

If you are not sure about the speed of the movement move slower, never faster, do not sacrifice form for the sake of more repetitions. The slower speed is safer also because you can stop at any point in the movement range. There are also advantages to training with slower movement speeds. These include:

. A longer period of muscle tension
. A higher level of muscle force
. A lower risk of tissue trauma and injury

The development of lean muscle and strength go hand in hand, therefore a exercise session will have to be designed so that when your strength improves, then you will also be increasing your useful lean muscle also.

Changes in repetitions and weight throughout a bodybuilding training cycle is an effective way to maintain progress over time and avoid training plateaus ie when you fall into a slump in terms of your inability to gain strength and muscle.

Activation of muscle fiber types is dependant upon the levels of tension experienced in the muscle and feedback provided from the muscle sensory organs. So the number of repetitions per set have to be changed throughout a strength training cycle.

The higher the repetitions for a strength training exercise, the more the slow twitch muscle fibers are affected. These are the muscle fibers that promote endurance.

Moving further down the scale, the lower repetition range will activate the fast twitch muscle fibers (strength muscle fibers) and increase strength and grow lean muscle. For strength training the stimulus must be below 20 repetitions as to have an effect on the phosphate energy system and to activate the fast twitch fibres.

The resistance must also be progressively increasing for the number of repetitions performed to achieve your training goals.

The number of repetitions per set of exercises can then be adjusted between say 15 and 8 over a ten week strength training cycle. From these adjustments, as you move from week one to week ten, the absolute intensity of the exercise increases (the weight used for the exercises increases) thus promoting more functional muscle growth.

The closer your strength training cycle progresses towards the end of the cycle, the lower you’ll find the repetitions will become and the weight will become heavier also. This will have an effect of increasing your lean functional muscle and hence elevate your metabolism for fat loss.

For gains in strength and muscle size,long rest periods must be used to replenish the phosphate energy system for the maximum performance in the next exercise.

Slow controlled contractions are also recommended for controlled tension on the muscle and safety. When you reach a point where you’re using exercises with heavy weights (free weights, like the bench press), have a helper or spotter handy who will give you support on the last few reps. alternatively, you can use machines where no spotter is necessary.

In conclusion, by performing and cycling your repetitions correctly you will be one step ahead of the pack in attaining your exercise and strength training goals.



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Whey Protein - the Bodybuilders Most Important Supplement

What is whey protein?

Whey protein is one of the two types of protein found in cow's milk. Milk is approximately 87% water and 13% milk solids. The milk solids are comprised of fat, lactose, protein and a small amount of other minerals. The protein portion of the milk solids is approximately 80% casein protein and 20% whey protein.

Whey protein is much more quickly digested by the human body than casein protein and it has a higher biological value, which makes it the most nutritious protein available.

Where does whey protein come from?

As mentioned above, whey protein comes from cow'smilk. To make whey protein supplements, the whey protein is separated from the fat and lactose, using one of several methods in order to create a
powder of concentrated whey protein.

What is whey protein isolate?

Whey protein isolate is a more expensive form of whey protein. Whey protein isolate contains 90% or more protein and very little fat compared to whey protein concentrate, which could contain between 29% and 89% protein. The difference between the two types of whey protein is that whey protein isolate comes from a longer and more
complicated filtering process.

How is whey protein made?

Ion exchange is one method used to make whey protein. When the casein or curd and milk fat are separated from milk in order to make cheese, the remaining liquid whey goes through a series of filters to separate the whey protein from lactose and other ingredients. This concentrated liquid whey then enters an ion exchange vessel, which then uses electrical charges to purify the whey protein. The purified whey protein is then dried to remove moisture.

Why is whey protein so popular?

Whey protein is extremely popular among bodybuilders for several reasons. The biggest reason is because whey protein is the most complete, and most quickly digested protein available. It has the highest biological value and contains branched chain amino acids, which are critical in building muscle mass. The second reason why whey protein is so popular is because compared with other proteins, it is much less expensive.

Who can benefit from supplementing with whey protein?

Anyone involved in sports activities, especially bodybuilding, will benefit greatly from supplementing properly with whey protein. In addition to supplying the body with all the essential and nonessential amino acids, whey protein is especially rich in naturally occurring
branched chain amino acids (leucine, isoleucine, and valine). These particular amino acids are used directly by skeletal muscles, and therefore are in great demand during exercise or strenuous sports activities.

How much whey protein should I take?

The total amount of protein from all sources you should take each day is between 1 and 1.5 g of protein per pound of body weight. This means a 200 pound bodybuilder, should be consuming 200 to 300 g of protein each day. This amount should be divided up into at least 5 or 6 feedings. At least two or three of these feedings should consist of protein from animal sources such as beef, seafood, poultry and dairy products. The remaining feedings can consist of protein shakes made with whey protein. If your goal is in the middle of the range, and each feeding should consist of 40 to 50 g of protein.

Most whey protein supplements in powder form provide 20 to 24 g of protein per serving. Most whey protein supplements also come with a scoop that is equal to one serving, therefore, each shake should consist of two scoops of whey protein.



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Wednesday, April 2, 2008

Tongkat Ali - the Nature's Answer to Steroids

Tongkat Ali (Eurycoma longifolia), also called Longjack and Pasak Bumi, is a tree that grows in Malaysia and Indonesia. The root of this tree has been used in these regions for many years as an aphrodisiac and to treat various sexual dysfunctions. Scientific research in recent years has shown support for the libido enhancing and sexual health qualities of this herb.

One of the original uses of this herb was as a malaria medication. Its use as an aphrodisiac and sexual function enhancer was a fortunate side effect of this original use. It was used for years without any knowledge of what brought about the improvement in sexual desire and function. Research soon looked at the possible causes for these positive results.

Tongkat Ali has been shown to increase the body’s natural production of testosterone, the male sex hormone. Testosterone is responsible for the development of the male sex organs and maintaining the health of those organs. It is also responsible for the male sex drive and secondary sex characteristics such as facial hair and enlarging of the larynx (resulting in deepening of the voice.) Females need testosterone as well, although not in as large a quantity as males. Testosterone is responsible for a healthy sex drive in women and increases the sensitivity of the erogenous zones. Both males and females need testosterone to help stimulate the metabolism, support fat burning, produce red blood cells and stimulate muscle growth.

Studies have shown that Tongkat Ali does have a libido enhancing effect on animals, and recently the same has been shown in human trials. The increase in testosterone brings about an increase in sex drive, improvement in sexual function, and reversal of some erectile dysfunction issues. One study found behavioral changes in rats that were given Tongkat Ali. Instead of roaming and exploring the cage like other rats, the ones given the herb stayed closer to the females. Ladies, this probably doesn’t mean that your man will join you in the kitchen for dishes or sit down for a nice heart to heart, but he may want to spend more “quality” time with you. Women who take this herbal supplement may notice an increase in libido as well, resulting in true “quality” time.

The testosterone enhancing qualities of Tongkat Ali are also of interest to the bodybuilding community. Testosterone is an important hormone in building muscle mass and strength. Testosterone production normally begins to drop off after thirty years of age. This leads to a slowing of the metabolism, loss of muscle mass, lower energy levels, and decrease in sex drive and function. With all of these issues related to decreased testosterone production it is no wonder people look for ways to keep testosterone levels up. Those interested in building more muscle mass are especially interested in boosting testosterone levels. The increase in sex drive is a welcome side benefit for most.

Many men and women with decreased sex drive or other sexual dysfunction issues seek help from their physician. One common treatment is to use testosterone replacement therapy. This involves injecting testosterone into the body to replace that which the body no longer produces. The problem with this approach is that the body reads the new level of testosterone and no longer strives to make its own. This approach does not correct the underlying problem of reduced production. Herbal supplementation that supports the body’s own production of testosterone, such as Tongkat Ali use, may help to correct this problem.

Herbal supplements generally are safer than pharmaceutical or hormonal therapies. However, Tongkat Ali does carry some possible side effects, especially with larger doses. These include restlessness, insomnia, anxiety and a slight decrease in immune functions. It is important to start out with small doses and only increase if no side effects are noted.

If you are looking for further information on Tonkat Ali or other medicinal herbs and herbal supplements please visit these links.



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