Giraffe Websites

Cheryl & Co can make your friends and family smile with old fashioned cookies. It does not matter where in the US the recipient resides, they can deliver a huge variety of baked items fresh from the oven. Every delivery is attractively boxed and then taken directly to your loved one’s home with every last cookie in tip-top condition. What better way to please your friends, not to mention your co-workers? Cheryl and Company was established in nineteen eighty one when they opened their original bakehouse in Columbus, Ohio. Not even a decade later they had considerably expanded their product range. They soon began marketing their goods via catalogs and department stores as well as via a corporate gift department to serve businesses. The company made use of internet technology to better serve the public and these days are a member of the 1800Flowers.com group.

Great quality is the company’s main priority. Every last order is transported quickly to ensure it is received in perfect condition. Nothing from Cheryl & Co has any synthetic preservatives. The range includes popular cookies like macadamia nut and oatmeal, and a few unique flavor combos, too. Your most difficult task is going to be choosing what not to send.

Remember the choice is not just limited to cookies, brownies and top class chocolates are also available. When you are pressed for time, a tremendous variety of ready made gift boxes, tins and towers are provided on the webpages. Alternatively, you can select a box or tin and stuff it with the flavors that appeal most. When you view the brownie shop on the net you’ll see that the spectrum offers buttercream iced, nut and even specially decorated holiday brownies.

Premium cookies and brownies in a formal presentation box or tin make the ideal gift for business associates. A playful or novelty hamper is a fantastic gift to let friends know you are missing them. Of course, when it comes to holidays and special events, they have specially made choices just for the occasion. Irrespective of whether you want to give your partner a valentine’s gift to remember, a congratulations message for a graduation or you need to show somebody you are thinking of them, you can be sure that Cheryl & Company will have the solution to your gift dilemmas.

Most people understand that it is wise to limit the amount of fat grams in their daily diet. The dietary reference intake amount for an adult ranges from 20% to 35%[i] of daily calories; or about 44 to 55 grams per day[1]. Since a single slice of pecan pie carries with it 27 grams of fat, and a mere tablespoon of thousand island salad dressing contains 8 grams of fat[ii], it is not surprising to see more and more people checking food labels and “passing over” an order of onion rings[2] as they try to lose, or maintain, inches and pounds.

However, the relentless avoidance of fat - even of healthy unsaturated fat - is creating a troubling scenario for many individuals. Instead of losing weight when they go “fat free”, they are actually gaining weight.

Many people on the road to weight loss forget - or simply do not know - that the words “fat free” do not also mean “calorie free”. As a result, many people ingest far too much “fat free” food, believing that it will not add weight, since, alas, it is dubbed “fat free”. Yet it is the calories in these fat-free foods that cause the weight gain; not the fat grams themselves[iii].

A single gram of fat contain nine calories, which is more than double the amount of calories in a gram protein or carbohydrate. Therefore, mathematically speaking, an eater can consume twice as many protein or carbohydrate grams than fat grams, and achieve the same caloric intake. Since many high-fat foods contain an excessive amount of fat grams - such as onion rings - it has become a staple of dieting wisdom to reduce fat intake and avoid such oily, greasy foods[3].

Yet it bears repeating that the reason to avoid fat-rich foods is not because of the word “fat”; it is because each fat gram contains a scale-tipping 9 calories. In other words: the weight-conscious reason for avoiding excess fat grams is because it leads to a higher caloric intake.

Dieters who neglect to realize this basic nutritional fact - that weight gain is about calories and not about fat grams themselves - fail to realize, and often at their eventual dismay, how the body actually gains and loses weight.

The typical adult male American diet calls for 2000 calories per day because this is how many calories are collectively use and burned (i.e. converted into energy) by the body each day. As an example, an average male dieter who consumes 1800 calories a day will “save” 200 calories per day. As there are 3,500 calories in a pound, the dieter in this scenario will “save” 3,600 calories over the course of 18 days (18 x 200 calories). This translates into a loss of one pound. Similarly, if this dieter consumes an excess 200 calories per day, a pound of weight will be gained in 18 days.

A dieter who is not aware of this mathematical formula may indeed avoid fat altogether and consume, for example, 6 tablespoons of “fat free” caramel topping per day; believing that this is not a part of the weight gain equation, because it is labeled as “fat free”. This is not false advertising, as fat free caramel topping contains no fat grams. However, fat free caramel topping delivers 103 calories per two tablespoon serving[iv].

If this dieter is adhering to a diet regimen of 44 fat grams per day — and does not count calories — then he will simply not know that in these 6 mere tablespoons are a substantial 309 calories; or 15% of the total daily caloric intake for a 2000 calorie/day diet.

In fact, a dieter could subsist entirely on “fat free” foods, and easily exceed their target daily caloric intake by their second meal of the day. These excess calories are obviously not deriving from fat grams; but they are coming from another source, most probably carbohydrates.

Again, the message here that many dieters do not receive from the advertising and marketing media is that fat grams in and of themselves do not necessarily “cause” weight gain. Rather, fat grams contribute to the total caloric intake, and they should be counted alongside carbohydrates and proteins.

Adding an unnecessary layer of complexity here is that many “healthy foods”, such as energy bars, contain an excessive amount of calories. A chocolate chip Energy Bar, for example, contains 230 calories; which is actually only 40 calories less than a Butterfinger candy bar[v]. Unfortunately, because the Energy Bar contains 2 grams of fat and is therefore “low fat”, some dieters eat several per day; and pack on 230 calories each time, despite the fact that virtually none of those calories come from fat. It does not matter; the dieter will still gain weight if his or her daily caloric intake threshold is surpassed. Dieters who expect yogurt-covered bars to be “healthier” are also misled; the yogurt-berry Balance Bar contains 200 calories per serving, despite the fact that only 25% of the calories come from its 6 grams of fat.

However, there are some responsible nutritional supplement products on the market that are engineered to be both low fat/fat-free and low-calorie. These foods are of benefit to dieters when they are losing weight, and also in the vulnerable period after the weight has been lost. Regrettably, many very well intentioned dieters who have made tremendous strides and sacrifices to lose weight regain it within the first few “post-diet” months. While a number of factors influence whether a dieter will regain weight, including environment and genetics, one major culprit is that dieters are not provided with low-fat, low-calorie, and palatable food sources once they have achieved their weight loss goals. They consequently return to previous eating habits, and the unwanted weight returns within weeks.

However, as mentioned, there are intelligent nutritional supplements on the market that do fill this void, and ethically serve dieters - and post-dieters - with foods that they need to stay healthy, and fend off weight gain. For the sake of current and future dieters who are going to struggle with misleading “fat free” marketing, it is hoped that such intelligent companies, and their products, quickly become the norm of the future, rather than the exception of today.

ABOUT PROTICA

Founded in 2001, Protica, Inc. is a nutritional research firm with offices in Lafayette Hill and Conshohocken, Pennsylvania. Protica manufactures capsulized foods, including Profect, a compact, hypoallergenic, ready-to-drink protein beverage containing zero carbohydrates and zero fat. Information on Protica is available at http://www.protica.com

You can also learn about Profect at http://www.profect.com

Copyright - Protica Research - http://www.protica.com

——————————————————————————–

[1] Fat grams contain 9 calories each.

[2] 3 grams of fat per onion ring!

[3] As briefly noted above, many dieters fail to realize that there are healthy unsaturated fats that the body requires; the body cannot produce fat on its own, it must receive it through diet. Yet even unsaturated fat grams contain 9 calories each, and so the understanding the fats should be severely limited holds true.

REFERENCES

[i] Source: “Unsaturated Fat”. Discoveryhealth.com.
http://health.discovery.com/encyclopedias/1946.html

[ii] Source: “Fat Content of Foods”. Weight Control Infocenter.
http://holisticonline.com/Remedies/weight/weight_table-fat-content-of-foods2.htm

[iii] : “Watching Fat vs. Calories”. Good Housekeeping/iVillage.
http://magazines.ivillage.com/goodhousekeeping/diet/nutrition/qas/0,,284558_291893,00.html
?arrivalSA=1&cobrandRef=0&arrival_freqCap=1&pba=adid=13272851

[iv] Source: “Fat Free vs. Regular Calorie Comparison”. US Food and Drug Administration.
http://www.fda.gov/fdac/features/2002/chrt_calcomp.html

[v] Source: “Fueling Up with Energy Bars”. Healthcentral.com
http://www.healthcentral.com/FitorFat/FitorFatFullText.cfm?ID=34334&storytype=CBTips

Copyright 2004 - Protica Research - http://www.protica.com

It would seem that everyone is looking to squeeze the most out of their training investment and as a result, the supplement industry has globally become a multi-billion dollar industry. There are however very few legal ergogenic (performance enhancing) supplements on the market whose benefits are proven and whose negative side effects are minimal. A large majority of the supplements on the market are either dangerous e.g.. Ephedrine or have absolutely no benefit at all on performance e.g. orthonine, arginine. In this article we have chosen to highlight three products, which have proven performance-enhancing properties, these include creatine, caffeine and carbohydrates.

A product that has been repeatedly shown to improve performance in power-type sports and especially those that involve interval training is creatine. Creatine is a combination of three different amino acids and is produced naturally in the body, the vast majority being stored in skeletal muscle as creatine phosphate. Creatine phosphate is able to maintain muscle ATP (a high energy molecule and the energy “currency” of the body) levels in muscle by “donating” its phosphate to ADP (a lower energy molecule) thus allowing for an increased reserve of instantaneous energy to be used during very high intensity exercise. For example, creatine is likely to benefit high intensity exercise such as weight/power training and repeated sprints/interval training but not single sprint events lasting shorter than 90 seconds and endurance competition. The American diet supplies about 1 gram of creatine, which is found in red meat and some fish species (mackerel), but studies have shown that supplementing with 20 grams of creatine monophosphate for six days may increase muscle creatine levels by 20%. The recommended dosage is to take a “loading” dose of approximately 20 grams (4 teaspoons) a day for 5 days; thereafter a “maintenance” dose of 5-10 grams is required.

In addition, it is recommended that the individual take the supplement dissolved in a drink of high carbohydrate content (about 2 hours before exercise) as this causes an insulin “spike” which assists in muscle creatine uptake by more than half. It is proposed however that not all individuals respond to the use of creatine equally - some respond well by being able to store the additional quantities while others do not seem able to do the same. Lastly, it is suspected that the use of creatine is relatively safe although the long-term health risks of high dose supplementation are unknown. The only drawbacks known at this time is that it may cause stomach upset if not dissolved properly and individuals with existing kidney disease should not use it. Competing athletes are encouraged to use only high quality products from an established supplier, as some manufacturers have deliberately spiked their products with illegal performance enhancing substances and steroid precursors such as nandrolone, while other products may be contaminated with toxic metals.

There is a large body of evidence to indicate that caffeine use even at levels below that allowed during Olympic competition (>12 mg/ml) produces several ergogenic effects. Studies involving cyclists performing at a fixed intensity have demonstrated an increased time to fatigue ranging from 20-50% when using the product. Also, caffeine improves performance during all-out efforts lasting 4-5 minutes and during repeated bouts of exercise such as interval training. Caffeine has also been demonstrated to increase the maximum force that can be sustained during a maximal voluntary contraction (MVC) of a muscle and that the duration of sustaining an isometric contraction at 50% MVC increases on the order of 28%. It is proposed that this effect is due to increased skeletal muscle recruitment by the motor cortex of the brain, and that caffeine may also decrease the perception of effort allowing for more relative work to be performed. Thus caffeine may improve performance in a strength training routine. Other proposed methods of its operation is that it reduces fatigue and increases alertness and well-being which may be helpful during events of extreme duration such as ultra marathons where staying awake plays a crucial role in performance results. Some evidence seems to indicate a glycogen sparing effect associated with the use of caffeine, however its metabolic effects has not been substantiated.

Furthermore, it has been demonstrated that caffeine does not increase urine production during exercise, but does so at rest. Popular sources of caffeine are coffee (50-100 mg/cup), cola drinks (50mg/375 ml can) and over the counter medications (100-200 mg/tablet). It is possible that the tablet source may produce more ergogenic effects on exercise as it is suspected that other chemicals found in coffee may interfere with caffeine’s operation. Caffeine should not be consumed in association with creatine as there is some evidence to indicate that the former prevents the latter’s absorption.

Although one may not think of it as a supplement in the true sense of the word, as mentioned previously in other articles and tips on this website, the use of carbohydrate during and immediately after exercise has demonstrated various ergogenic effects. Research has indicated that hypoglycemia (low blood sugar) can be a significant cause of fatigue and premature termination during prolonged exercise events. Consuming carbohydrates during a race will not necessarily allow an individual to perform better, but it will increase the time to fatigue should they not have enough liver glycogen (stored glucose) to maintain blood sugar levels for the duration. In a previous article on the lactate threshold/turnpoint we discussed the fact that muscle glycogen is committed to be used in its cell of storage. The liver however is capable of releasing its glycogen stores as glucose into the blood stream to maintain blood sugar levels. The liver glycogen reserves however are limited - only about 100 grams, whereas the skeletal muscle is able to store about 500 grams. It is estimated that during prolonged exercise events such as marathons, the rate of blood glucose usage is 1.0 gram per minute or 60 grams per hour. So assuming a non-carbohydrate loaded participant enters such a competition even with full liver glycogen stores, they would only be able to maintain blood sugar levels for about an hour and a three quarters before hypoglycemia would begin to set in.

Regular carbohydrate ingestion during the race will help the participant to maintain normal blood sugar levels and avoid fatigue and the early termination associated with hypoglycemia. Another associated benefit of carbohydrate ingestion during exercise is its protein sparing effect. During aerobic or endurance type exercise, as muscle and liver glycogen levels begin to fall, protein (source of amino acids) from muscle stores is increasingly broken down to help replenish blood sugar levels through gluconeogenesis (the production of glucose). With the maintenance of blood sugar from ingested carbohydrates, less protein and lean tissue mass is sacrificed. In addition it is suspected, although still questionable at this point that carbohydrate consumption may prevent central or neural fatigue by limiting the amount of free tryptophan in the blood. Tryptophan is an amino acid from which the substance serotonin (a substance which induces sleepiness and fatigue in the brain) is made. Carbohydrate ingestion in combination with protein immediately after intense exercise has been demonstrated to increase protein/muscle synthesis and increase muscle glycogen stores (glycogenesis). It is likely that the increased protein synthesis is mediated by increased quantities of a hormone known as IGF-1 (Insulin-like Growth Factor-1). Lastly, as mentioned earlier carbohydrate assists indirectly in the transport of creatine monophosphate into skeletal muscle, thus increasing reserves of creatine phoshphate.

In conclusion, there are some supplements that have proven ergogenic properties and are presently considered safe. It is not advisable however to consume all of these supplements together since one product may have negating effects on the other. Unfortunately, the marketing of supplements often far exceeds the potential benefits to be gained. The consumer should carefully consider the energy and metabolic demands of their sport/event or alternatively consult the services of an experienced exercise professional. This will allow the individual to choose the supplement that best suits their needs and avoid spending money on potentially useless products or risking their health or competition status.

David Petersen is a Personal Trainer/Certified Strength and Conditioning Specialist and the owner and founder of B.O.S.S. Fitness Inc. based in Oldsmar, Florida. More articles and information can be found at http://www.bossfitness.com

NOTE: You’re free to republish this article on your website, in your newsletter, in your e-book or in other publications provided the article is reproduced in its entirety, including this note, author information and all LIVE website links as above.

Almost every bread product you see today reads whole grain or whole wheat somewhere on the package. Buyer beware as this is a key marketing tool used by bread manufacturers. Look at the ingredients closely before purchasing a bread. In this article I will give some guidelines to consider before buying a bread.

In 1947 pioneering nutritionist Adelle Davis said it very well when she wrote “almost all commercial bread is made of highly refined flour loaded with chemical softeners, whiteners, agers, fresheners, preservers and mold- and fungus- growth presenters. Even breads labeled “whole wheat”, unless purchased from a health-food-store, often contain most of these same chemicals.” The good news these days is we can purchase some highly nutritious breads in our mainstream grocery stores. Some of these are 100 percent whole grains, with all the vitamins, minerals, fiber and phytochemcials intact. These are the ones that can enhance health. The rest of the breads are all or largely refined white flour- which has been stripped of most of its nutrients. It is a must that you look closely at the back of the package to get the full story concerning ingredients. That big whole wheat or whole grain word on the front is often mis-leading.

Refined white flour can be found in rye bread, pumpernickel, oatmeal, raisin, French, Italian, honey wheat, wheat, crushed or cracked wheat, multi grain, sunflower, olive you name it. Refined white flour is stripped of the most nutritious parts of the grain kernel. The fiber is lost, along with essential fatty acids and most of the vitamins and minerals. More than 30 nutrients are removed during milling. This refined flour is then required by law to be enriched meaning that some nutrients are added back (usually 5 nutrients). Paul Stitt (nutritional scientist and founder of Natural Ovens) says “white bread is slightly better than living on candy bars and soda pop.. It’s an absolute crime against humanity when you intentionally make food products that you know are going to make people sick, are going to make them operate inefficiently and feel lousy and create all kinds of health problems down the road”.

Why does whole grain matter? If a bread does not list whole wheat, oats, or some whole grain as the first ingredient, most of its vitamin-and-mineral rich germ and bran leave have been milled away, along with it’s fiber. Breads with “Stone Ground Wheat”, “Cracked Wheat”, “Crushed Wheat”, or “Wheat Berry”, in their names may or may not be whole grain. Check the ingredients. If you’re a fan of multi grain breads, look for whole wheat flour or some other whole grain as the first or second flour listed.

What are high fiber “light breads” ? They’re all or mostly refined white flour. The light makers have probably added highly processed cottonseed, oat, or soy fiber. That means the breads may prevent constipation, but they don’t supply the nutrients and phytochemicals (Phytochemicals are sometimes referred to as phytonutrients and these terms are often used interchangeably. Most broadly defined, they could be said to be any chemical or nutrient derived from a plant source) that come with the whole grain. Light breads usually contain fewer calories than regular breads, partly because they’re sliced thinner.

How do you know when you are getting whole wheat bread? Look at the ingredients for “Whole Wheat Flour”. This should be the only flour listed. Not “wheat flour”, “unbleached wheat flour”, or “unbleached enriched wheat flour”. Those are sneaky ways of saying ‘refined white flour’. Any bread, roll, or bun with “whole wheat” as part of its name must be made with only whole wheat flour.

Check the serving size. What’s a serving of bread? For most people a serving of bread is two slices. Yet many labels list values for only one slice. Be sure to double the numbers before you make the sandwich.

Ingredients to avoid
Partially hydrogenated Oils: Most breads made in the USA today contain chemically altered oils that have been cited to cause numerous health problems (including high cholesterol levels, upsetting blood insulin, increasing risk of diabetes, altering cell structure, heart disease). The following is an excerpt from XDL DIET:
Hydrogenation This process involves bubbling liquid hydrogen into oils to change their composition from unsaturated to saturated. Once this is done the molecular structure is completely changed. This process has now created a substance that is toxic to the body. This process increases shelf life and makes the product have better spreadability (peanut butter, chocolate candies). This can result in trans- fatty acids. A trans-fatty acid is formed when a hydrogen atom moves from it’s natural position (cis configuration) to the opposite side of a double bond
(trans position). Trans-fatty acids have been linked to numerous diseases

Caramel Coloring: Don’t be fooled into thinking brown-colored bread has more wheat in it. In fact, what passes as wheat bread may very well be a white bread in a caramel color disguise. Carmel color prepared by ammonia process has been associated with blood toxicity in rats. The Hyperactive Children Support Group warns against it. Today, caramel color is manufactured by heating corn syrup, usually under pressure, in large stainless steel reactors. Coloring is a tricky business since food color must be stable for up to a year, under very harsh conditions of acidity, salinity and carbonation. Artificial Coloring Research show that all artificial food coloring produce changes at the cellular level. Dr Andrew Weil’s books point to these artificial colors as an underlying cause of cancers.

Caramel Coloring Caramel coloring is burnt sugar. Ask any biologist about burnt sugar, and he will tell you that it is a carcinogen. Additionally, scientists have used caramel coloring in lab experiments on mice to interfere with leukocyte action (white cells). In other words, caramel coloring is immunosuppressive. The FDA knows this and insures that anything containing caramel coloring must note this on the label. Just luckily, this immunosuppressive property of caramel coloring drops away when you quit ingesting it.

NutraSweet (Equal, Aspartame):
The FDA has received more complaints about this artificial sweetener than from any other food additive they have ever passed. Complaints range from headaches, to stomach cramps, to muscle fatigue, and NutraSweet has been linked to neurological disorders such as Fibromyalgia and Alzheimer’s Disease. At 85 degrees, all drinks containing NutraSweet undergo a transformation. The NutraSweet turns into formaldehyde. Now for the scary news. No medical journal has reported this, however, industry magazines, such as Flying Safety and Navy Physiology have: at high altitudes, because NutraSweet contains 10% methanol, oxygen deprivation soon follows consumption of diet sodas, leading to dizziness, loss of vision, sudden memory loss, and even epileptic fits. When the FDA passed NutraSweet, they banned a harmless sweetener, Stevia, which comes from a plant. It has been used for over 200 years with no side effects. Japan originally made their diet Coke with Stevia, until they decided to standardize with the rest of the world. Soon after the FDA banned Stevia, a grass roots effort started up demanding the FDA show proof that Stevia was harmful. Since the FDA had no research to prove it harmful, they dragged their feet a couple of years, and finally gave in before Congress began an investigation. You can now purchase Stevia in most health food stores.

High Fructose Corn Syrup: In recent years, sucrose has been replaced in many commercial products by corn syrup, which is obtained when the polysaccharides in cornstarch are broken down. Corn syrup is primarily glucose, which is only about 70% as sweet as sucrose. Fructose, however is about two and a half times as sweet as glucose. A commercial process has therefore been developed that uses an isomerase enzyme to convert about half of the glucose in corn syrup into fructose. This high-fructose corn sweetener is just as sweet as sucrose and has found extensive use in soft drinks, breads and various other commercial products. Numerous studies have indicated consumption of high- fructose corny syrup elevates blood lipid levels.

A good rule of thumb is that if the first item on the ingredient list of the bread package is enriched flour or if it contains partially hydrogenated oil of some kind or a number of additives that are foreign, your best bet is to skip this brand of bread and keep on looking. Ideally, if your not wheat or gluten sensitive, look for a whole wheat (or whole grain) bread not just wheat bread. The term whole wheat (or whole grain) means government regulations require that at least 51 percent of the grains in the bread product be whole grain. The best bread products will have four to five grams of fiber per slice. White bread has about a half a gram per slice.

In conclusion, when choosing a bread look at ingredients on the back. Do not be fooled into believing a bread is healthy just because is dark in color or has the words whole grain or whole wheat on the package.

References
Ephraim, R.,RD, CCN. White Bread…Right Bread? http://www.consciouschoice.com/2000/cc1311/healthconscious1311.html

Collins, G. Hurley, J. Flour Power- A Guide to Buying Bread

http://en.wikipedia.org/wiki/Phytonutrients. Phytochemical.

Rybett Controls (2000). The Color Caramel http://www.readingtarget.com/nosulfites/caramel.htm

Author, Jamie Hale www.maxcondition.com

Jamie Hale is the author of four books and a writer for numerous national and international fitness publications.

Enhancing your health with filtered water and lots of it is the foundation of good health. A person may be able to survive a couple of months without food but only a few days without water. Hydrating the body is the primary step towards optimal health. Water is necessary for the digestion and absorption of food. It affects the body’s metabolism by moving nutrients, hormones, antibodies and oxygen through the lymphatic system. Since it is calorie free, water is an excellent appetite suppressant and aids the body in metabolizing stored fat. Research has shown that for every 25 pounds overweight, one should drink an additional glass of water.

Water also flushes the body of toxins and other waste material. The SAD (Standard American Diet) is laden from toxins including meat grown with the aid of hormones, steroids and antibiotics, pesticides found on fruits and vegetables and the many chemical additives such as preservatives, artificial flavorings and colorings found in prepackaged and restaurant foods. The liver works hard processing and removing toxins before sending them to the kidneys. Without proper water intake, toxins can not be eliminated thoroughly and try to escape through the skin also being a contributing factor to skin conditions like acne, eczema, psoraisis, liver spots, body growths and warts. Offensive body odor also increases with body toxicity. Research has also shown that drinking at least 5 glasses of water daily reduces colon cancer by 45%.

Dehydration retains toxins which can cause stiffness, pain, adhesions, muscle spasms, and headaches. Much of the body’s water is lost daily through the soles of the feet, breathing, perspiration and urine. The average man needs at least 12 cups daily and the average woman needs about 9 cups of water daily. Hot humid weather and extraneous work or exercise require more.

Finding a good source of water is hard these days and requires the use of filtration units. Research has shown that most tap and well waters in the U.S. are not safe because of heavy industrial and environmental pollution. The EPA has identified over 700 contaminants found on a regular basis in both city water supplies or wells and springs. The most common contaminants are abestos, cysts, lead, mercury, trialomethanes, turbidty, endocrine disrupters and volatile organic chemicals.

75% of all U.S. households have chlorinated water. The EPA states that chlorine follows after cigarette smoking in leading causes of cancer.Chlorine kills the good bacteria along with the bad bacteria. It also strips the hair and skin of necessary oils. Chlorine is one of the biggest irritants causing eczema today.

The EPA estimates that 40 million Americans are exposed to lead high above the maximum contaminant allowances. Radon is found in almost all water. 60% of all Americans drink fluoridated water. The underground water reservoirs which supply water for over 60% of the U.S. are contaminated by seepage from underground chemical storage tanks or toxic leaks from landfills.

Not only is drinking pure water important but also showering in pure water is equally important. The skins absorbs through osmosis whatever it comes in contact with be it petroleum based lotions, soaps, or chemical based perfumes. Also, showering in chlorinated or fluoridated water is as dangerous as drinking it. A 15 minute hot steamy shower in contaminated water is equivalent to drinking 8 glasses of contaminated water because of the vapors that are inhaled.

Drinking filtered water is one of the most important factors in good health. Water filter units are also very economical and save a lot of money as compared to buying bottled water. It is very easy to buy your own bottle to take filtered water made conveniently in your home to work with you or wherever you go. Investing in a water filter unit is one of the best investments you can make in your health and the health of your family.

Dawn Kornels believes in taking a proactive stance in staying healthy in the modern toxic environment we live in. She recommends http://www.ultimatewaterfilter.com for more articles and information on health and water purification.

The Food Pyramid, first introduced to the US in 1992, just experienced a major overhaul. Why? Perhaps proper education about nutrition isn’t as easy as picking out food from a colorful chart. Last month, The New England Journal of Medicine reported that childhood obesity was causing a retreat in average lifespan. That report seems to only cover part of the picture as chronic disease, such as cardiac dysfunction and Type II Diabetes have been on a steady rise in recent years. Because many people seem to be unwilling to learn how to make better lifestyle choices, it is only the toxic pharmaceutical drugs that seem to be extending the lives of these people.

Agriculture secretary Mike Johanns described the old food pyramid as being “quite familiar” to most Americans, “but few Americans follow the recommendations.” The solution, found at www.mypyramid.gov, is apparently more colors and to make the bands travel downwards instead of horizontally. Yes, that counts as a solution where french fries and catsup count as two servings of vegetables in the school lunch program.

Well, some progress is better than no progress. On a positive note, the new dietary guidelines do recommend daily physical activity. If even a few people get out of their chairs because their government tells them too, these changes, and the expense of the marketing for all of this will be well-worth our tax dollars.

What is left out of these dietary guidelines is any source of education on timing of food intake. For example, how many of you are late-night eaters? Perhaps you have a bowl of cereal before bed? What do the cells do with all the extra starch and glucose as you sleep? The answer is they store it in the fat cells. If you think of a caveman, or woodland creature, bulking up before hibernation, you get the picture.

A better diet doesn’t have to be entirely about sacrifice. It’s more about better decisions. I’m not saying to stop eating ice cream. Consider some Wheat Germ or Grape Nuts as a toping. Both are excellent sources of dietary fiber and essential nutrients like Vitamin E, folate (folic acid), phosphorous, thiamin, zinc and magnesium. You get to have a tasty snack and sneak some nutrition through the teeth. Just don’t eat it as a midnight snack!

Dave Saunders is a certified nutritional educator, wellness coach,
member of the American International Association of Nutritional Education (AIANE) and author. He is also the host of a weekly, nation-wide telephone lecture on health and nutrition.
For additional information, please visit http://www.glycoboy.com or http://www.glycowellness.com or email Dave at dave@glycoboy.com

Toxic metals exist in our environment as pollutants in our air, soil, water and consequently our food supply. We face the added challenge of the toxic metals in our fillings (silver/mercury amalgams) and the thimerosol mercury compound that has been used as preservative for over half a century in our vaccinations. These metals build in our tissues causing our systems to malfunction on many different levels

Mercury has basically two forms: Organic and inorganic, and both are toxins. Inorganic mercury is found in or near: thermometers, barometers, dental fillings, batteries, electric wiring and switches, fluorescent lights, pesticides, fungicides, vaccines, paint, skin-tightening creams, spills, antiseptic creams, pharmaceutical drugs and ointments. Organic mercury becomes methyl mercury when combined with carbon by water or soil organisms. It can bioaccumulate and pass up the food chain. This occurs in marine life and can be found in farm animals and produce. Humans can convert inorganic to organic forms. The concentrations in the body are highest in the brain and kidneys. It has also been reported in the red cells, liver, muscle tissues, and gall bladder.

The current main treatments for toxic metal removal are IV chelation with artificial compounds EDTA, DMPS and DMSA. Only EDTA is FDA approved. Interestingly EDTA (Edetic Acid) says on its International Chemical Safety Card: “EFFECTS OF SHORT-TERM EXPOSURE: The substance irritates the eyes, the skin and the respiratory tract. The substance may cause effects on the kidneys.” And, “……Do NOT let this chemical enter the environment.”

There are various alternative methods with substances that have mixed success with oral chelation. Because all of these current methods use standard evaluation methods; urine, feces, blood, and hair, they are limited to collected specimens and do not evaluate the tissues involved directly. SuperNutrient Corporation adds another dimension in testing for imbalances, metal toxicity and the effects of oral chelation of toxic metals through protein anabolism. Our methods of kinesiology (particularly Applied Kinesiology), and EAV (Electroacupuncture According to Voll) brought us into the use of the meridian (acupuncture) channels and points that had specific meaning diagnostically. Dr. Voll identified the protein, carbohydrate, and fat enzyme production points of the pancreas. Dr. Vickery then identified the cause of the pancreatic malfunction in enzyme creation and supplied the answer with SuperNutrient’s essential amino acids formulas.

The Vickery-Voll Test revealed that nine out of ten patients in clinical practice had a positive test meaning varying degrees of inadequate dietary protein digestion from a pancreas that was literally in deficit production of necessary enzymes. This was later named the alpha xP Factor. Years of clinical testing revealed that the best approach was the use of an optimal formula of free form essential amino acids. Most enzyme formulas and amino acids that had many non-essential amino acids did not work as well or stopped working after various lengths of time. The Vickery formula seemed to help the individual synthesize their own particular enzymes better than enzymes from beef, swine or fungi.

Cells can destroy their own proteins to fulfill the essential amino acid production requirement, but ultimately this is exhausted. Normal healthy metabolism demands the constant influx of essential amino acids to maintain homeostasis. These are derived from the dietary protein intake with the aid of a balanced blend of essential amino acids.

As the scope of the protein deficiency and its impact on human health was observed daily in clinical practice, it became apparent that this nutritional crisis was the core problem underlying the many common health issues we see today including hypoglycemia, spinal disk lesions, osteoporosis and fibromyalgia. With essential amino acid therapy our patients have shown spinal disk degeneration (the basic cause of back pain) reversal in ten hours as well as rapid heavy metal detoxification.

Mercury, lead, aluminum, cadmium and arsenic readily are removed from the body as seen in fibromyalgia and other patients. Major detoxification mechanisms work in the cells and primarily the liver. Sulfation, in which the key player is glutathione, removes excess hormones such as estrogen, adrenaline, and testosterone. Stress raises the levels of production of these hormones and increases the need for glutathione. Metallothionein, a newly discovered enzyme works closely with glutathione in metals removal: MT lll is found in the brain and MT l and ll are found in the rest of the body. Glutathione is a tripeptide containing cysteine, essential,(sulfur bearing), glutamic acid, and glycine. MT (again sulfur bearing) has methionine and cysteine making up 1/3 of the chain which is 1/2 essential amino acids.

Platinum Plus Essential Amino Acid formula was specifically designed to enhance the phase ll detoxification of the liver with the additions to the original Essential Amino Acid formula of 200 mg of MSM sulfur and 30 mcg of molybdenum which are essential. Phase ll wraps up the heavy metals so that they may be eliminated from the body. If this is not accomplished they will remain in the fat tissues, brain, nerve sheaths of the body. In all of the cases of Fibromyalgia there was complete elimination of the five metals tested.

It should be readily apparent that the limiting factor in maintaining adequate supply of the body enzyme systems which control function, and structure is availability of that essential amino acid needed for synthesis of the enzymes and other proteins necessary for health and longevity. The point of this information is simple. Lack of digested complete dietary protein is causing degeneration and disease. SuperNutrient Corporation’s, http://www.supernutrient.com, balance essential amino acid formula is designed to correct this critical metabolic malfunction.

Dr Vickery, edited Nina Stout

Fat. We all fear it. We all loathe it, but does it really deserve the bad rap? I say no. First of all, fat has several roles that are absolutely necessary for good health. One of its roles is to serve as insulation. The thinner the layer of fat, the harder it is to control body temperature. In other words, the Olsen twins would become hypothermic popsicles on a chilly day. Honestly. Second of all, fat helps to protect the vital organs. Without an adequate level of fat, organs are liable to shift positions and cause irreparable damage. Also, organs such as the kidneys, the liver, the heart and lungs are more likely to sustain an injury without adequate fat.

Another role of
fat is its ability to provide the energy necessary to keep our hearts beating and our
lungs breathing, our digestive tract working, and our nerves sensing. Approximately
66% of our daily energy expenditure comes from fat. In instances where people eat
too little, fat and muscle is used to keep the brain working. This is bad news since
the body is essentially feasting on its self. Don’t be a cannibal. Even during those
afwul low calorie diets, fat plays a role in “keeping you afloat”. Lastly, fat is also
partly responsible for hormone production, most notably estrogen.

Here’s an
interesting fact concerning fat levels and estrogen production: A heavyset woman
AFTER menopause produces MORE estrogen than a skinny woman BEFORE
menopause. After menopause, fat becomes a woman’s number one source of
estrogen. In cases where women dip beneath the 11% bodyfat minimum for
prolonged periods, they will notice a disruption of the menstrual cycle, even a
complete cessation. All this is due to seriously low fat levels which influence
estrogen levels which then influences bone density. But, not to sound irresponsible,
the obese are 50% more likely to be diagnosed with breast cancer due to the
excessive amount of estrogen that accompanies the fat. The goal is to eat a
balanced diet that incorporates fats and not to fear them as if toxic. Skinny does not
necessarily translate as healthy. The American public already knows that being
obese is unhealthy, but many still fail to realize that the supermodel look is almost
equally destructive, if not more so. Anorexia can lead to kidney failure and
permanent heart problems as well as irreversible bone damage, and anemia.

Now,
do you still want “zero percent” body fat? I didn’t think so. Now that we know
the various and important roles that fat plays in the body, let’s discuss the different
kinds of dietary fats, which are good, which are bad, and in which foods they can be
found. Let’s get the bad stuff out of the way first. Saturated fats are typically fats
coming from animal origin, such as butter, meat fat, milk fat. It would be wise to
avoid these as best as possible since they can lead to heart disease, atherosclerosis,
and elevated blood cholesterol levels. However, some feel that the culprit of
America’s obesity epidemic and health issues is not saturated fats, but another kind
that’s barely a notch above poison. Of course, if you watch the news, you know that
I’m speaking of trans fat, or trans fatty acid. Trans fat is actually an unsaturated fat
that adopts similar qualities of a saturated fat once the unsaturated fat is
hydrogenated and given an extra hydrogen atom. This then leads to a longer shelf
life for baked good, plus, it’s a cheaper route than for companies to be using butter
or lard, but is in many ways more detrimental to the body than saturated fats.

In a
study conducted by Dr. Walter Willett, chairman of the Harvard School of Public
Health’s Department of Nutrition, it was concluded that after having studied 80,000
women that an increased trans fats intake by 2% elevated a woman’s risk of heart
disease by 93 %. The same study also concluded that a 5% increase in saturated fat
only elevated the likelihood of heart disease by 17%. Furthermore, the same study
discovered that those in the 2% trans fat bracket increased their likelihood of type II
diabetes by 39%, while the saturated fat bracket experienced no noticeable increase
whatsoever.

Sadly, many foods list hydrogenated oil (trans fat) as an ingredient.
Anything from margarine and shortening, to fast food and salad dressing can have
trans fat in it. Experts agree that less than 10% of daily calories consumed should
come from saturated and trans fats combined. So read the labels and read them
carefully.

However, not all fats are so detrimental to your health. The good sources of fat
are unsaturated. Unsaturated fats can be grouped into either monounsaturated or
polyunsaturated, depending on the number of chemical bonds. Monounsaturated
fats can be found in avocados, olive oil, peanut oil, and canola oil. Studies have
shown that monounsaturated fats can lower blood levels of tryglycerides, the
chemical form that fat takes in the bloodstream before being stored as fat.

Also,
monounsaturated fats have been known to lower chances of breast cancer. So, when
in doubt cook with olive oil or add some sliced avocado to your salads. Another
important kind of fat is of the polyunsaturated variety. Polyunsaturated fats, or
essential fatty acids, can be classified as either Omega-3 fatty acids or Omega-6
fatty acids and are essential because our body can’t produce them naturally, so they
must be a part of our diet. Essential fatty acids are recommended for those suffering
from arthritis, tendinitis, or any other joint problem. Omega -6’s are more
commonplace in the American diet, so it should be slightly less of a concern. It’s
found in all vegetable oils, such as safflower, sunflower, and corn oils, most grains
and beans, as well as eggs and poultry. Unfortunately, vegetable oils are typically of
the partially hydrogenated kind, so try to avoid at all costs in that case. Omega-3’s,
on the other hand, are harder to come by and more important nutritionally.

These
fatty acids serve as a natural joint and tendon lubricant and can be found primarily
in coldwater fish such as salmon, mackerel, tuna, herring, and sardines. However,
omega-3’s can be found in dark leafy vegetables as well as walnuts and buffalo
meat. It is believed by some researchers that another reason we owe a lot of our
maladies, and orthopedic ones in particular, to our poor diet is because of the
imbalance between omega-6 and omega-3 consumption. The average American
diet has about a 20:1 ratio of omega-6 to omega-3 fatty acids. Ideally, one should
aim for a 1:1 ratio. According to the American Heart Association, one should try to
eat some of the aforementioned coldwater fish twice a week to help ensure that
enough omega-3’s are consumed. Otherwise, fish oil capsules will work fine if fish
is not your favorite.

Does eating fatty foods lead to a fatter frame? While some still believe that
eating fat will beget fat deposits, it is simply not true. However, a gram of fat
provides 9 calories as opposed to the 4.1 and 4.3 calories of protein and
carbohydrates. So, it’s not the fat but the calories IN the fat that can tack on the
pounds. Healthy ranges for daily fat(both good and bad kinds) intake typically fall
anywhere between a low number of 15% of total calories to 30%, depending on
where you get your information. For instance, the World Health Organization
advocates a daily fat consumption of no less than 15%, but no greater than 30%,
while the American Dietetic Association advocates for something around the
25-30% range. However, there are some cultures, like the Inuit (”Eskimos”) that
consume no LESS than 98% of their daily calories from animal fat and meat, but are
healthier than many Americans. How can that be, you might ask. As mentioned
earlier, researchers believe that their omega-3 to omega-6 ratio is approximately
1:1, and, as a result, they have extremely low rates of heart attack and low rates of
other inflammatory diseases, such as asthma, arthritis, and psoriasis. Furthermore,
type II diabetes, strokes, and cancer are nearly nonexistent in isolated Inuit
communities. But don’t run down to the butcher for some whale blubber just yet.

There are some deficiencies with their diet, most notable of which being the Inuit’s
high susceptibility to osteoporosis. But, this was just to prove that eating fat does
not necessarily cause fat storage, which could lead to type II diabetes, heart attacks,
and so on and so forth. In summary, fat’s bad rap is not warranted in some ways
and is warranted in others. I personally believe one is worse off with a diet
consisting of no fats than a diet asking for fat levels higher than most
recommended numbers. But the goal is to find a happy medium somwhere in
between. To me, fit doesn’t mean gaunt and skinny. It means eating right and
exercising several times a week. That’s how one achieves a fit and healthy
appearance. Follow typical nutritional guidelines and you’ll be doing great, but
make sure you choose your fats wisely, for your lhealth depends on it.

Ian Robertson is in the process of becoming a Master Level Personal Trainer through
the NFPT. He lives in Nashville,TN with his fiance and trains clients with Basics and
Beyond Personal Fitness Professionals (http://www.gettingfit.com).

There are many factors that determine which of the many juicers out there is the correct juicer for you. Some of the factors that you need to consider are:

•Juicer Type
•What produce you are most likely to juice
•Cleaning
•Power
•Noise Level

Juicer Types: There are six main types of juicers that are available today. They are Centrifugal Juicers, Citrus Juicers, Manual Press Juicers, Single Gear a.k.a. Masticating Juicers, Twin Gear a.k.a. Triturating Juicers and Wheatgrass Juicers.

Centrifugal Juicers: Centrifugal juicers are the pretty much the most affordable and popular choice available to people looking to buy a juicer these days. These juicers use a shredding disc to spin out the juice and a strainer basket to hold the pulp in the machine.

Citrus Juicers: A citrus juicer provides the convenience of juicing citrus fruits at home so you can enjoy the benefits of fresh squeezed citrus juice any time.

Manual Press Juicers: Since the juice is pressed through cheesecloth, the juice is virtually pulp free, but can be a slow process. Requires produce to be shredded in order to be pressed and squeezes the juice out of the produce with pressure.

Single Gear a.k.a. Masticating Juicers: These produce less foam, and can be utilized to make baby food, sauces, & sorbets. A slow turning single auger is used by these types of juicers to crush the produce into the walls or screen of the juicer.

Twin Gear Juicers a.k.a. Triturating Juicers: These juicers have two gears that shreds then presses the juice out of the produce. These types of juicers are liable to be more expensive than other types of juicers, but twin gear juicers are the most efficient and can extract larger volumes of juice from fruits and vegetables.

Wheatgrass Juicers: Wheatgrass juicers can extract the juice out of the blades of wheatgrass either manually or automatically. Wheatgrass is a concentrated source of vitamins, minerals, chlorophyll, and enzymes. This is a specialized type of juicer since normal fruit and vegetable juicers will not juice wheatgrass.

Produce most likely to be juiced: If you are likely to be juicing fruit and vegetables in equal quantities then a centrifugal juicer is your best option and some models also feature attachments that will allow you to juice citrus as well, should you wish to do so. However those juicers do not juice leafy vegetables well. If citrus or wheatgrass are going to comprise the majority of what you are juicing then buying a juicer specifically engineered to juice those products would be your best option. For juicing mainly vegetables a single auger juicer would be the best option, but they produce rather thick juice from fruit, almost sauce-like, since they are designed for juicing stalk-like vegetables.

Cleaning: The time it will take to clean a juicer after you used it will depend on the complexity of the juicer as the average juice has between 4 and 7 parts requiring cleaning. This means that while a citrus press can be cleaned with a quick wipe down, a juicer with more functionality will take longer to clean. Also a check should be made as to whether the components are dishwasher safe, unless you are happy to hand wash the parts.

Power: The amount of power you need depends on the hardness of the produce you are juicing. The harder the produce, the more power you will need, but anything over 400 watts should be more than sufficient. The stronger the motor is the longer it is likely to last. Also a check should be made as to whether the motor is guaranteed by the manufacturer.

Noise Levels: This is dependent on the power of your juicer’s motor. The more powerful the motor, the higher the noise levels produced. The importance of this factor is guided by personal preference and your situation. If you have no one around to complain about the noise and you don’t mind the noise then it is unimportant but if you mind a loud noise or people around you do, then it is a consideration, but it must be weighed up against the effectiveness of your juicer.

Cost is not seen as a factor when buying a juicer because there are so many juicers available at so many different prices, but the higher quality juicers are likely to cost more than average. Ultimately your personal preferences will determine which juicer you buy.

Juicer information provided by Juliette Pickup
Juicers

If you suffer from arthritis pain, chances are you’ve heard of a relatively new over-the-counter remedy called Glucosamine. But what is Glucosamine, and how does it work to relieve arthritis? In this article, I’ll introduce you to this new treatment and provide you with the pros and cons of its use. By the time you’ve finished reading this article, you’ll be able to make an informed decision on whether or not Glucosamine is right for you.

What is Glucosamine?

Glucosamine, together with a related ingredient called Chondroitin, are substances which exist naturally in your body. It is believed that glucosamine helps to build and repair cartilage (the soft, spongy material between your joints), while chondroitin lends to the elasticity and flexibility of joints. A deficiency of either one can lead to increased wear and tear on the joint, and cause redness, swelling and stiffness as a result. When used together, glucosamine and chondroitin act as a tag-team of arthritis fighters, improving flexibility, soothing inflammation and reducing swelling caused by achy joints.

Where Can I Buy Glucosamine and Chondroitin Supplements?

You can find these products in virtually any pharmacy or health goods store. The downside to this is, like other herbal and alternative medicines, supplements are not regulated by any governing body. That’s why you’ll need to do a little bit of research to find the best, most potent brand for your needs. Here’s what you need to know when comparison shopping for a glucosamine supplement:

You should expect to pay anywhere from $1-3 per pill when taking glucosamine daily. Since insurance companies rarely cover supplements of any kind, you’ll most likely be paying for them out of pocket.

Read the ingredients label on the bottle to determine the dosage. Approximately 1500mg of glucosamine and 1200mg of chondroitin have been safely used in clinical trials. Depending on your individual medication tolerances and the severity of your arthritis, you should consult your physician or rheumatologist to find the right dose for your individual needs.

Select supplements manufactured by a well-known, reputable company. Recommended brands include: Osteo Bi-Flex, WholeHealth, Flex-A-Min, MoveFree and individual pharmacy brands.

Are There Any Side Effects I Should Know About?
As with any medication or supplements, there are a few warnings you should know:

If you are pregnant or breastfeeding, do not use glucosamine/chondroitin supplements, as no long-term studies have been done to gage what materials (if any) are passed on to the baby either internally or through breast milk.

If you are diabetic, chondroitin (a form of sugar) may cause your blood sugar to rise.

Chondroitin also acts as a mild blood thinner. Therefore, if you are taking any heart medication or are taking an aspirin regimen, have your blood clotting time checked more frequently by your doctor.

Glucosamine/Chondroitin supplements should not be taken by children since no studies have been done to determine their effect (if any) on the child’s development.

(Please note: The information contained within this article is not intended to replace or substitute for that of an experienced physician. Remember to check with your doctor or rheumatologist before starting daily glucosamine/chondroitin supplements, and don’t stop or reduce any of your current medications (whether they’re for arthritis or not) without first talking with your doctor).

Arnel Ricafranca
Founder of Fitness VIP
Fitness Expert/ Qualified online personal trainer
http://www.fitness-vip.com

If you would like additional support and coaching along the way - I strongly suggest you take a peak at my online “member’s only” site at http://www.fitnessgenerator.com/fitness-vip - as what we have for you there can definitely help you make progress fast.

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