Tag Archives: FAT

5 Lbs (2.27kg) is Nothing To Be Sneezed At

That is so right. How often do you hear some on say well I only lost 5lbs (2.27kgs). Don’t be disheartened cause it looks like this. I think of 5lbs of butter now thats some amount of fat.

 

If you are interested in losing weight go to the  Isagenix website

Look around and any questions go to lesley@davidvoth.com

If you don’t do different nothing will change”

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Did You Know – 07/11/2016

Closeup of Cocoa Powder on spoon.

Closeup of Cocoa Powder on spoon.

1. Cocao is the ‘In’ thing. According to the news site Ozy.com Fancy cocktails and illicit substances are not so ‘Hip’ anymore. The party goers are opting for a healthier solution to get that ‘High’. Those looking for that lift across the globe are drinking eating and even snorting the sweet stuff while getting their groove on to the music.
According to Ozy.com at a monthly dance party in Berlin, cocoa is mixed with hone, cinnamon and agave syrup and offered in vats to the revellers.Cacao pills are also being popped at substance-free gigs in London and New York. In Belgium you can take a whiff of powdered chocolate mixed with ginger, raspberry and mint.
You may ask why? – Cacao boosts serotonin, releases endorphins, relaxes muscles and stimulates the brain.
Sweet!
Source – Body and Soul – Sunday Mail Australia – July 10

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2. Eating Fat will not make you put on weight A new study published in the journal the “Lancet Diabetes and Endocrinology found that people following a diet high in healthy fats lost more weight than those who reduced their fat intake overall.
This of course is nothing new but is still hard for people to understand how this works and of course still gets sucked in to the ‘Fat Free’ advertising. Let loose guys it tastes good too.
There is an exception avoid the pork belly and provolone as they are not considered the good fat.
That is sad as they are two of my favorite foods.

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3. 50% of Australians don’t know how to pronounce quinoa correctly. I bet that figure is the same in most countries. They figure 16% say “Kin-oa” and 9 % who say “Key-noa” think it is the correct way. If you have read this article then you will know next time you are asked it is “Keen-wah”. Don’t ask me how they get that out of that word but that is why the english language is so hard to learn. I am glad I don’t have to learn it.

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4. The best part of our fruit and vegetables are thrown away. Studies now show that you should be eating those cores, skins, stalks because nutritionally they are the best parts.

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5. Signs that you are a “Worry Wart” are disturbed sleep patterns – Falling ill while on holidays – Moodiness, such as anger, or sadness – you have become a perfectionist and fear failure.
In 5 steps you can worry less
1. A trigger is forecasting something negative. You are worrying about something that does not even exist yet and never will. When this happens to you say to yourself that “Worry does not help and is imaginary”. If you say it enough it will help.
2. Be aware when this worry thing kicks in. You feel a panic come over your body, your breathing becomes shallow, you frown, you become tense. If you are listening to your body you can do something about it. Breathe deep and exhale slow and be mindful of how your body is reacting to worry.
3. Challenge the accuracy of your information. Share it with a professional. Try to be in the present and be aware of the beautiful things around you. Enjoy the moment.
4. Cortisol is the fuel for worry. Keep it low. Exercise, eat well and get plenty of sleep if you can.
5. Don’t sweat the small stuff. Try to be very clear on your purpose in life and don’t let the media, tv, or a negative friend influence your thoughts. I know from experience that a negative friend can be very draining so try to change the subject from anything that is not a positive though and have a laugh its the best remedy for anything.

“If you don’t do different nothing will change”

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Did You Know – 11/30/2015

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You probably already know this but some  don’t. Research by European Journal of Applied Physiology shows that a hard workout can be salve for achy joints. It has shown that those with rheumatoid arthritis or osteoarthritis that sweated through 30 minutes of indoor cycling intervals twice a week slashed indicators of the pain causing inflammation in their blood by an average of nearly 40% after 10 weeks. They also lost weight and body fat and their stamina also improved. High intensity training releases a hormone that helps convert unhealthy white fat to calorie burning brown fat.
The University of California have also discovered a molecular switch capable of converting unhealthy white fat into healthy, energy-burning brown fat in mice. Drugs that flip this switch rapidly reduced obesity and diabetes risk factors in mice fed a high fat diet.
For those who find it impossible to exercise and are overweight this drug of the future may be the answer for them.
For me fresh air, good music and exercise is the answer.

 

 

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2. If you are eating food or having drinks with the an ingredient that has the prefix ‘Phos’  such as phosphoric acid then you should reduce the amount of intake.   According to the American Journal of Kidney diseases you should make an effort to read labels and aim to reduce the amount of this mineral in your diet. (It is used as a preservative and a flavoring agent)

They believe some phosphorous is necessary but too much can harm your bones, heart, and kidneys.

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3. 13 to 21 time the average healthy woman passes gas.

Even though many women won’t admit it, women do fart just as often as men. In fact, a study has proven that when men and women eat the exact same food, woman tend to have even more concentrated gas than men. 

Source

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4. Women who post a photo on Internet dating sites receive twice as many email messages as women who don’t. The same study found that men who reported incomes higher than $250,000 received 156% more email than those with $50,000.

‘ You think’ obviously the one that is earning $250,00 thinks his looks are not going to make it.

The online dating industry generates $1.8 billion per year and the matchmaker/dating coach business generates $260 million per year in the United States

Source

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5. Quick Facts

Fully 17% of all families in Singapore have assets over $1,000,000. – Time Magazine, 6/25/12

In 1865, the U.S. Secret Service was first established for the specific purpose to combat the counterfeiting of money

Approximately 40% of the U.S. paper currency in circulation was counterfeit by the end of the Civil War.

Orcas (killer whales), when traveling in groups, breathe in unison

Percentage of American men who say they would marry the same woman if they had it to do all over again: 80%. 

In the U.S., over one million gallons of cosmetics, drinks, and lotions are sold that contain aloe in them per year

The expression cooked “al dente” means “to the tooth.” What this means is that the pasta should be somewhat firm, and offer some resistance to the tooth, but should also be tender

Scallops have approximately 100 eyes around the edge of its shell

The Koala bear is not really a bear, but is really related to the kangaroo and the wombat.

source

 

 

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Weight Loss and Cold Potatoes go Hand in Hand

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I know amazing isn’t it. We have been told for years that “eat potatoes and you will get fat”. Well new studies say “No”. I guess technology has just got that much better that these sort of studies come out with results that we never dreamed of.

Potatoes were imported into Europe in the 16th century. 150 years later they became the staple crop of Europe. Central and Eastern Europe now have become the biggest consumers of potatoes.

Now researchers have found that cold cooked potatoes are virtually fat free and provide an excellent source of fiber. Potatoes also provide vitamin C, vitamins B1 and B6 and are a significant source of potassium.

The central benefit of eating cold cooked potatoes is in resistant starch.
A tasteless form of fiber, resistant starch aids in weight loss due to its slow absorption rate in the small intestine.

This causes most of the dietary bulk of RS to pass as excrement. When potatoes are cooked, then cooled, resistant starch forms tight crystals. These crystals are broken up when the potato is reheated. This slow absorption also gives you the feeling of satiety for a longer period, reducing food intake.
A 2004 “Nutrition and Metabolism” study showed an increase in fat oxidation from eating the meal. It was further shown that the oxidation is sustained by a daily diet containing resistant starch, suggesting that a diet including high resistant starch foods may help you manage your weight.
Source

Another source Mendosa.com

Potatoes are scorned for being so high glycemic. It is true that baked Russet Burbank potatoes (noted Baked) have a GI of about 85, which is considerably higher than that of table sugar.

Among potatoes, new and some white potatoes have the lowest indexes. The reason that new potatoes have a lower GI is probably because most of the amylopectin (It is one of the two components of starch, the other being amylose.) is less branched — it is more like amylose at this immature stage.
New Research shows cooled potato resulted in a significantly lower postprandial [after meal] blood glucose and area under the glucose curve than hot potatoes.

A great way to take advantage of this, according to Professor Jennie Brand-Miller, is to make a potato salad the day before and toss it a vinaigrette dressing. “There are a couple of simple reasons for this,” she writes. “The cold storage increases the potatoes’ resistant starch content by more than a third and the acid in the vinaigrette — whether you make it with lemon juice, lime juice, or vinegar — will slow stomach emptying.”

Sooooo for those who are afraid to eat cold potatoes – “Go for it” It will not make you fat. 

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Ingredients

  • 3 pounds red potatoes, cut into 1-inch cubes
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon red wine vinegar
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 small onion, finely chopped

Directions

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper.
  2. Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving. Yield: 12 servings (3/4 cup each).

Source

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Did You Know – 10/12/2015

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1. There are 10 times more bacteria cells in your body than human cells

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2. Your brain is 60% fat runs on 25 watts but can actually have 300 years worth of storage and enough to power a light bulb .
Source

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3. Consuming coffee daily can drastically decrease your chances of developing liver cancer and disease
Italian researcher Dr. Carlo La Vecchia, Milan’s Istituto di Ricerche Farmacologiche Mario Negri conducted a study that shows consuming at least one cup of coffee daily can lower the risk of liver cancer by 40%! Additionally, some results showed that if you drink three cups a day, the risks reduce by more than 50%. According to a study at the Kaiser Permanente Medical Care Program, coffee consumption can lower the incidence of cirrhosis of the liver for alcohol drinkers by 22%. Research also showed that drinking more than two cups of coffee daily reduce the risk of death from liver cirrhosis by 66%.

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4. Whistle While You Work: Music can Enhance Your Work Performance?

Listening to music during work is frowned upon However, music can actually help your work performance?
The researchers found that listening did improve task performance on simple tasks, but not on complex tasks (Oldham 1995). Nonetheless, for the employees that listened to music, the music made them more relaxed and in a better mood at work. The researchers also found that the employees that listened to music were less likely to quit (Oldham 1995).

It seems carefully tailoring the music you listen to while studying, based on the subject matter and your mood, can help keep you focused — so long as you stay away from lyrics while doing language-based work.
Source

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5. People who are easily distracted tend to be more intelligent.

People who often find their mind wandering have too much brain. Specifically, the easily distracted tended to have more grey matter. So says Ryota Kanai and his colleagues at University College London, who found larger than average volumes of grey matter in certain brain regions in those whose attention is readily diverted.
Source

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6. Why we fear the things we do

The amygdala is probably one of the smallest structures in the human brain. It’s just a tiny mass of neurons (Bailey, 2014). It’d be easy to dismiss it, but you shouldn’t-and here’s why. The amygdala has a lot on its plate. For one, it controls the secretion of hormones that are responsible for fear and aggression (Bailey, 2014). It also interacts with the hippocampus to deal with your memory (Bailey, 2014). It’s no wonder, then, that the amygdala is what is responsible for controlling your phobias.
Is it something innately born, the answer is probably not. The research conducted shows that a genetic link is highly unlikely (Goode, 2015). It’s much more likely that phobias are the product of our environment or experiences.
Source

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Little Girl Blames Ghost for Drawing on Fish Tank

Imagination gone Wild – Or a big fat lie

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Did You Know – 04/28/2014

 

If you have margarine in you kitchen and the family use it, you need to read this. I did not know this about margarine (It just so happens I don’t use it) so I was wondering “Did You Know”?

Polyunsaturated margarine became a major part of the Western diet and had overtaken butter in popularity in the mid-20th century. Despite their best efforts, the margarine lobby has failed to convince most people that their synthetic concoctions are healthy. So what is not obvious to most of the people who consume it? The manufacturing process of course, which is very similar to the way plastic is produced.

Do People That Eat Margarine Really Know How It’s Manufactured?

Did you know that numerous types of margarine carry the approved recommendations and seal of agencies that also promote cardiovascular health, such as heart and stroke foundations?

These days there are other con artists such as Earth’s Balance deceiving consumers and convincing perhaps millions of unsuspecting vegetarians and vegans into thinking they have the next best spread to replace butter when all they contain is genetically modified ingredients and more toxic oils like Canola.

Many consumers are also now choosing a particular imitation buttery spread because its label says it contains omega-3, not realizing the fatty acid is inferior compared with omega-3 from fish oil. For instance, Unilever Canada has been actively promoting the health aspects of margarine, particularly with its Becel line of products. Nearly all Becel products contains omega-3 derived from plant oils and usually through toxic extraction.

The problem is most consumers don’t have the nutrition savvy to know or understand how omega-3s are extracted and that they are not all the same.

Many of these spreads are only accentuating the all too pervasive imbalance that vegetable oils are causing with our omega-6 to omega-3 ratios. That imbalance has been linked to an increased risk for heart disease and may contribute to cancer, asthma, osteoporosis, inflammation, depression and other ailments. A growing body of evidence suggests the overconsumption of omega-6 needs attention.

Toxic GMO Soybean oil alone is now so ubiquitous in fast foods and processed foods that an astounding 20 percent of the calories in the American diet are estimated to come from this single source.

The ideal ratio between these two fatty acids is 1:1 and the nutritional habits of most people in developed nations has this ratio soaring more than 15:1 (omega 6: omega 3). So unless you are consuming reasonable amounts of omega 3 in your diet, you should stay away from any type of spread or oil saturated with omega 6. Omega-3 and omega-6 compete for the same metabolic enzymes. The dietary imbalance that exists in rice bran oil can create all sorts of problems to body processes, including a tendency towards inflammation.

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Manufacturing Process

The basic method of making margarine today consists of emulsifying a blend of vegetable oils and fats, which can be modified using fractionation, interesterification, and/or hydrogenation of plant fats, chilling the mixture to solidify it and working it to improve the texture. Those fats that are liquid at room temperature are oils.

The oils are hydrogenated by passing hydrogen through the oil in the presence of a nickel catalyst. The addition of hydrogen effectively increases the melting point of the oil and thus “hardening” it. Margarines made in this way contain hydrogenated fat. If some of the chemical bonds aren’t hydrogenated during the process, they will still be present in the final margarine in molecules of trans fats the consumption of which has been shown to be a risk factor for cardiovascular disease.

To boost its health profile, modern margarines are making their products from wide variety of animal or vegetable fats, mixed with skim milk, and emulsifiers, such as soy lecithin to help disperse the water phase evenly throughout the oil, and preservatives are also commonly added.

The margarine industry has also taken to promoting the fact it’s low in saturated fat, a thinly veiled jab at butter. But growing evidence is now firmly establishing that saturated fat may not be a problem at all. A false interpretation of scientific studies has led to millions being “over-medicated” with statin drugs due to the proliferation of myths in the medical community regarding the role of saturated fat in heart disease.

Certainly if saturated fat was a problem, then coconut oil would be the unhealthiest oil on Earth, yet it’s the healthiest.

Actually butter contains many nutrients that protect us from heart disease. First among these is vitamin A which is needed for the health of the thyroid and adrenal glands, both of which play a role in maintaining the proper functioning of the heart and cardiovascular system. Abnormalities of the heart and larger blood vessels occur in babies born to vitamin A deficient mothers. Butter was and is still is recognized by many as the most easily absorbed source of vitamin A.

Butter contains lecithin, a substance that assists in the proper assimilation and metabolism of cholesterol and other fat constituents.
Butter also contains a number of anti-oxidants that protect against the kind of free radical damage that weakens the arteries. Vitamin A and vitamin E found in butter both play a strong anti-oxidant role. Butter is a very rich source of selenium, a vital anti-oxidant—containing more per gram than herring or wheat germ.

Why You Should Avoid Margarine, Shortening and Spreads

There are a myriad of unhealthy components to margarine and other butter imposters, including:
Trans fats: These unnatural fats in margarine, shortenings and spreads are formed during the process of hydrogenation, which turns liquid vegetable oils into a solid fat

Trans fats contribute to heart disease, cancer, bone problems, hormonal imbalance and skin disease; infertility, difficulties in pregnancy and problems with lactation; and low birth weight, growth problems and learning disabilities in children.

A U.S. government panel of scientists determined that man-made trans fats are unsafe at any level. (Small amounts of natural trans fats occur in butter and other animal fats, but these are not harmful.)

Free radicals: Free radicals and other toxic breakdown products are the result of high temperature industrial processing of vegetable oils. They contribute to numerous health problems, including cancer and heart disease.

Synthetic vitamins: Synthetic vitamin A and other vitamins are added to margarine and spreads. These often have an opposite (and detrimental) effect compared to the natural vitamins in butter.

Emulsifiers and preservatives: Numerous additives of questionable safety are added to margarines and spreads. Most vegetable shortening is stabilized with preservatives like BHT.

Hexane and other solvents: Used in the extraction process, these industrial chemicals can have toxic effects.

Bleach: The natural color of partially hydrogenated vegetable oil is grey so manufacturers bleach it to make it white. Yellow coloring is then added to margarine and spreads.

Artificial flavors: These help mask the terrible taste and odor of partially hydrogenated oils, and provide a fake butter taste.

Mono-and di-glycerides: These contain trans fats that manufacturers do not have to list on the label. They are used in high amounts in so-called “low-trans” spreads.

Soy protein isolate: This highly processed powder is added to “low-trans” spreads to give them body. It can contribute to thyroid dysfunction, digestive disorders and many other health problems.

Sterols: Often added to spreads to give them cholesterol-lowering qualities, these estrogen compounds can cause endocrine problems; in animals these sterols contribute to sexual inversion.

I don’t eat much butter myself but I would select it as an option on any opportunity over these chemical and so-called healthier spreads. If you really want to use a healthy spread, try coconut butter or one of many healthy nut or hemp butters available. The further you stay away from chemical and genetically modified spreads made with GMO oils, the healthier your diet will be.

Natasha Longo has a master’s degree in nutrition and is a certified fitness and nutritional counselor. She has consulted on public health policy and procurement in Canada, Australia, Spain, Ireland, England and Germany.

Source
http://preventdisease.com/news/14/041514_Do-People-That-Eat-Margarine-Know-How-Its-Manufactured.shtml

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