New study shows higher levels of vitamin D can drastically lower risk of cancer by 67%
TORONTO, Ont. – Women with high concentrations of vitamin D have been found to have a much lower chance of developing cancer, according to a recently published study.
Published in the journal PLOS ONE and authored by a team from Creighton University, University of California, San Diego and GrassrootsHealth, the research found a 67% reduction in risk for all cancers in women with vitamin D levels > 100 nmol/L (40 ng/ml) compared to womenwith vitamin D levels < 50 nmol/L (20 ng/ml).
Drawing on results from one of Creighton’s past studies, Dr. Heaney and researchers at the University of California, San Diego School of Medicine worked with Dr. Lappe’s team and GrassrootsHealth to provide data from its members to aid in the study. Combining both pools of data, the researchers were able to create a larger overall cohort of 2,304 women with a broader range of serum levels for the analysis.
The resulting conclusion was that women with higher than 100 nmol/L (40 ng/ml) vitamin D levels were associated with substantial reduction in risk of all invasive cancers combined.
Dr. Heaney, one of the study’s authors, noted the importance of sunlight in vitamin D absorption. While ancestors spent a lot of time outdoors in direct sunlight, today more time is spent indoors and behind computer screens.
“Be sure you’re getting as much vitamin D as nature would give you under natural circumstances and you were wandering around outdoors exposing a lot of skin in the summer,” said Heaney. “We have got to find a way to translate [these studies] into policy; public health policy.”
In Toronto, Dr. Reinhold Vieth, scientific advisor for the Vitamin D Society and professor at the University of Toronto, is encouraged by the results.
“This analysis provides more evidence that vitamin D plays an important role for cancer, and not just bone health,” said Dr. Vieth. “More vitamin D, or more sunshine, is related to lower cancer, heart disease, diabetes, multiple sclerosis, osteoporosis or death. Fortunately, taking advantage of the health benefits of vitamin D couldn’t be easier as it comes for free with spending time in the sun.”
Approximately 12 million Canadians (35%) fall below the minimum vitamin D blood level requirements of 50 nmol/L set by Health Canada and the Institute of Medicine and 90% of Canadians do not meet the 100 nmol/L recommended by this research study.
“The takeaway message from this study is clear,” said Perry Holman, Executive Director of the Vitamin D Society. “If you want to help prevent the risk of cancer for you and your family, ensure that your 25(OH)D vitamin D blood levels are greater than 100 nmol/L.”
The Vitamin D Society is a Canadian non-profit group organized to increase awareness of the many health conditions strongly linked to vitamin D deficiency; encourage people to be proactive in protecting their health and have their vitamin D levels tested annually; and help fund valuable vitamin D research. The Vitamin D Society recommends people achieve and maintain optimal 25(OH)D blood levels between 100 – 150 nmol/L (Can) or 40-60 ng/ml (USA).
References:
McDonnell SL, Baggerly C, French CB, Baggerly LL, Garland CF, Gorham ED, et al. (2016) Serum 25-Hydroxyvitamin D Concentrations _40 ng/ml Are Associated with 65% Lower Cancer Risk: Pooled Analysis of Randomized Trial and Prospective Cohort Study. PLoS ONE 11(4): e0152441. doi:10.1371/journal.pone.0152441
USING MILK TO REFUEL, REHYDRATE AND REPAIR A GREAT OPTION AFTER WORKING OUT
Sports dietician offers advice on why milk has so many benefits for athletes
Milk and chocolate milk have been getting increased attention as go-to recovery beverages of choice for those who workout, but are they really as great as so many people believe? St. Vincent Sports Performance sports dietician Sigornie Pfefferle says absolutely.
So what makes milk so great? It's all about refueling, rehydrating and repairing:
Refuel
"During a workout, our muscles primarily use carbohydrates, which are stored in our bodies as glycogen, as a fuel source," Pfefferle says. "Well, just like gas for a car, as you work, those fuel stores get burned leaving you on empty at the end of a workout. In order to recover quickly, you have to refuel/refill the tank with carbs, and milk, especially chocolate milk is a great source of carbs."
Rehydrate
"It is essential to replace the fluids and electrolytes, primarily sodium, lost via sweat post-exercise," Pfefferle says. "Milk not only helps replace the fluid lost, but, because it contains about 150mg/cup of sodium, it can help replace some of the electrolytes lost in your sweat, too."
Repair
"Intense, long workouts break down muscle; in order to repair muscle, you need protein," Pfefferle says. "Milk is an excellent source of high quality protein needed to repair and rebuild muscle. In fact, research has shown that consuming protein and carbs, both of which are contained in milk, immediately post workout leads to a six times greater rate of protein synthesis vs. waiting 3 hours to refuel."
Pfefferle says milk not only covers the three R's of recovery, but it's also packed with other vitamins and minerals essential to everyday health, most notable are calcium and vitamin D, both essential to bone health.
"So next time you are looking for a post workout recovery option, go for a tall glass of milk," Pfefferle says.
About St. Vincent Sports Performance
St. Vincent Sports Performance has supported and helped develop world-class athletes since 1987. The first and largest hospital-based program of its kind in the United States, St. Vincent Sports Performance employs over 60 Certified Athletic Trainers, sports medicine physicians, certified strength and conditioning specialists, licensed sports psychologists and registered sports dietitians. Together they have trained athletes at every level from middle school, to Olympians, to the NFL and NBA, to Motorsports and NCAA athletes. Learn more at definingsportsperformance.com.
Inflammation: Why Food Matters
Did you know that inflammation is a component of the vast majority of diseases? It originates in the gut with an autoimmune reaction that advances into systemic inflammation. Examples of chronic inflammation diseases include cancer, arthritis, heart disease, chronic peptic ulcer, and Crohn’s.
Unfortunately, doctors have a tendency to prescribe medication instead of figuring out the original source of the problem. Why is this an issue? Because taking medications only blocks the inflammation, it doesn’t quell the disease process. Inflammation is the body’s way of defending itself, and for acute diseases it is beneficial, but for chronic diseases it exacerbates the problem.
Dr. Lanae Mullane, the Director of Nutrition at LifeSpan medicine is a huge proponent of helping treat inflammation by changing one’s diet. That’s correct, food matters. Everyone reacts to food differently, so why do doctors give blanketed statements about what to eat? To put it bluntly, they shouldn’t.
When clients come to see Dr. Mullane, blood is drawn to see which foods cause that specific person inflammation. Foods are then put into three categories: green, yellow, and red.
Green foods are what the client should focus on eating, yellow are neutral, and red are foods that should be avoided. Dr. Mullane always suggests strictly eating what’s on the green card for 4 weeks, and then slowly (one by one) incorporating foods on their yellow card to see if it causes inflammation.
For more information on inflammation and why food matters please visit www.lifespanmedicine.com. If you would like to speak with expert nutritionist Dr. Mullane and for all press inquiries contact Brooke Cockrell at brooke@kipmorrison.com or 818.209.3800.
ABOUT LIFESPAN MEDICINE
LifeSpan medicine is an integrative, functional medical practice with a team of doctors that offer the most advanced technology for non-invasive medicine. The practice has two locations in Santa Monica and Dallas. Clients range from the average person looking to be healthier to NFL, NBA, and Olympic athletes to movie stars and Fortune 500 executives.
ABOUT DR. LANAE MULLANE
Dr. Lanae Mullane conducts individual consultations and assessments to identify deficiencies and imbalances and customizes plans involving lifestyle modifications, diet, supplementation and exercise. Her clients include families, executives, athletes and young professionals looking to perform and be their best. She helps each client reach any nutrition or health goal they may have from weight loss, to more energy, less inflammation or just feeling and looking better overall. She utilizes her expertise in the kitchen to provide specialized menus and recipes to fit each clients’ individual preferences, food sensitivities, biochemistry, and overall lifestyle.
Canadians embrace food – we value family traditions, recipes passed down through generations, global trends and show a lot of heart for our local producers. For almost 150 years, Catelli pasta has grown up with Canadian families through a shared passion for food – not to mention a shared birthday, a proud heritage and strong ideals. And like our country, Canadian families have evolved. Blended, single-parent and multi-ethnic families are part of our modern mosaic and match our evolving tastes and preferences – from locally sourced yet globally influenced, to simple, healthy and trusted ingredients. But what has stayed the same is our love of pasta. That's why leading up to this special anniversary year, Catelli along with three celebrated Canadian chefs – Cory Vitiello, Martin Juneau and Michael Allemeier – are taking a journey with Canadians to explore this universal food and its relationship with families across Canada today.
And there's no doubt we love our pasta. Case in point, almost 9 in 10 households have it in their cupboard. What's more, it's a 'real' food in an industry striving to meet the demands of today's health-minded Canadian families. So what do Canadians love about it?
Quite simply, pasta makes us feel good. In fact, three-quarters of Canadians said they feel relaxed cooking pasta because it's easy meal making or like that it offers so many options, most strongly felt by Ontarians at 82 per cent.* Other feelings cooking pasta evokes? Nearly a third of Canadians say experimenting with new pasta recipes makes them feel excited and half of Canadian parents in particular, feel confident they can create a good meal when cooking pasta.*
"It's not surprising that cooking pasta makes us feel good, and we get excited to experiment with it," says Montreal chef and Dad to two, Martin Juneau. "Families today really value the 3 E's of a pasta meal – easy, efficient and enjoyable. It's why I'm excited to start talking with Canadians about its place in their homes. Food has never been a more talked about subject and pasta offers us a range of meal options and nutritional benefits – not to mention that its simplicity gives us back the gift of quality family time, one of the biggest challenges we struggle with today."
In fact, when it comes to the role pasta plays in Canadians' lives, the majority say it means less kitchen time because of its easy prep or that it provides a lot of options for their family.* Health is important too. Almost half say pasta is a healthy meal option due to its simple ingredients and the fact that it can be further paired with 'good for me' ingredients.* And with healthier pasta options such as Catelli Smart®, with its very high source of fibre, Catelli® Gluten Free and 100% whole grain Catelli® Healthy Harvest®, serving this quality, delicious meal to the family is adding to the good feeling too. Six in 10 parents with kids in the household shared that pasta makes their kids happy or their family feel fueled.*
"There isn't a typical Canadian family anymore – and few of us would say our lifestyles are typical," says Doyle Brown, Senior Brand Manager, Catelli. "Just like Canadian families, pasta has become such a versatile food with so many ways to experience it – we're moving away from the traditional view of it as just an Italian meal. Canadians also have a lot to do with the many ways we enjoy pasta today – whether it's a fresh spin on an old favorite or something completely new and inventive."
Look no further than our quest for recipes. In 2015, Spaghetti Bolognese was the 7th most searched recipe by Canadians according to Google Trends, with lasagna in close pursuit in 9th. And breakout recipe searches have recently included everything from 'one pot pasta' and 'pasta bake' to 'pesto pasta' and 'basil pasta'.** Additionally, our love of local means we're cooking more with real, simple ingredients grown or raised close to home and available in local grocers or farmer's markets.
"The popularity in using fewer and fresher, local ingredients is helping build pasta's quality reputation," says Toronto Chef Cory Vitiello. "Canadians are learning they don't have to be trained chefs to get creative with their pasta dishes, and I'm looking forward to seeing what they've been up to in their kitchens!"
Yet, Canadians don't shy away from practicality either. The top two reasons Canadians add pasta to their shopping lists include: how easy it is to make a pasta meal (59%) and how affordable pasta is (48%).* Whether a bustling family household or a single individual, pasta remains one of the most reasonable meals on the market. And, the taste factor is never far behind – 4 out of 10 say they just can't live without it!*
"Pasta has a special place in Canadian households – and what makes it special is different for every family," says Chef Michael Allemeier. "It's a comfort food, an easy meal time win, a quick dinner fix and a crowd-pleasing entertaining option – and the recipe options are really endless. Look how butternut squash provides a delicious twist to meat lasagna or how fresh goat cheese and pesto puts a new spin on spaghetti."
The Catelli Pasta Journey
The Catelli team is hitting the road in 2016 to learn more about how today's Canadian families are enjoying pasta and inviting them to share their stories, their recipes and even their pictures at #CatelliFamilies. This spring, a video series documenting some of these stories will be introduced and a new collection of recipes inspired by our modern taste preferences – and featuring favourites from chefs Cory Vitiello, Martin Juneau and Michael Allemeier, will be available at www.catelli.ca. The majority of Catelli pastas – including 100% whole grain Catelli® Healthy Harvest® and fibre rich Catelli Smart® – are not produced with ingredients that have been genetically modified.
About Catelli Foods Corporation
Catelli is a Canadian pasta company founded in Montréal, QC in 1867. It holds the ranking of #1 Canadian pasta brand and is the leader in the health and wellness pasta segment. With more than 75 products available in its line-up today, including Catelli Smart®, Catelli® GlutenFree and Catelli® Healthy Harvest®, Catelli offers pasta made from simple, wholesome ingredients for every kind of family taste and preference.
About the Research Study:
A study of 300 Canadians was completed online between December 3 – December 8, 2015 by Environics Research.
*Environics Research Study (in partnership with Catelli), 2015
**Google Trends, 2015
EMORY VODKA ENTERS THE PREMIUM SPIRITS MARKET WITH A PIONEERING PRODUCT CONCEPT INSPIRED BY NATURE’S GRAND DESIGN New York based artist in Optic Modernism inspires newly launched ultra-premium line of naturally gluten free vodka with his signature Zebra Love collection EMORY Vodka – the country’s first ultra-premium product to be conceptually inspired by one of today’s leading artists and the only vodka to originate from the art world since Romero Britto aligned with Absolut.
EMORY Vodka is one of the first artist-inspired creations to enter the ultra-premium beverage market as a 100% corn based product that is naturally gluten free while being six times distilled and triple-filtered using charcoal during fermentation. This low-calorie alternative has a purity that vastly reduces the morning-after effects of consumption as a result of this process.
New York based artist Blake Emory, one of today’s most innovative pioneers in the “Optic Modernism” movement, has developed a unique extension of his existing Zebra Love oil on canvas signature collection for the brand design of EMORY Vodka. Michael Alden, CEO and President of Blue Vase Marketing, in partnership with Emory, has translated the Zebra Love concept on to frosted glass, releasing the limited edition premium vodka supported by one of the country’s leading strategic marketing firms for the beverage industry, Pearson & Pearson. Bottled by the newly formed Zebra Love, LLC parent company, Emory’s Zebra Love design is embossed on to a signature artisan bottle, complete with Emory’s trademark red stiletto. Emory Vodka marks the first brand extension in the Zebra Love series and features Emory’s “Shauna1” design for the inaugural product adaptation. A portion of proceeds from the sales of Emory Vodka are being donated to the ASPCA to help prevent cruelty to animals.
“We are pleased to announce the strategic roll-out of EMORY Vodka in key markets nationwide,” says Michael Alden, CEO and President of Blue Vase Marketing. “We understand the premium spirits business and know how important it is to develop something marketable and unique for the consumer in an over saturated marketplace. The exceptional design portrayed in Zebra Love by Blake Emory creates a strong artistic impression and will form tremendous brand recognition for the product. This unique design element also allows us to develop alternate configurations for the new line while remaining creative and diverse. Launching a one hundred percent corn based vodka that is naturally gluten free while being six times distilled will also deliver the ultra-premium taste that vodka lovers will expect.”
Priced at $29.99 for 750ml, EMORY Vodka is fully underway with its off premise campaign, targeting high volume cities around the country known for their trendsetting consumer audience, including Atlanta, Chicago, New York, Los Angeles and Miami. The brand is currently on-shelf in New York, Texas and Massachusetts and is anticipated to be on shelf nationwide in established retailers such as Total Wine & More and Binny’s, as well as other major retailers, by Spring of this year. Zebra Love is the latest anthology by the New York artist Blake Emory, whose collective series of theoretical works is capturing the attention of not only the fine art world, but also the country’s leading brand visionaries within the marketing community.
Emory’s Zebra Love series represents the artist’s inspired discovery of what he refers to as “nature’s grand design” that encapsulates an artistic expression of retro fashion with love, passion and “divine geometry” from the animal kingdom. Zebra Love portrays an underlying theme based on a fluid visual depiction of Zebra stripes that are carved to form the foundation of a multi-dimensional approach to acrylic on canvas. Using an individual female model and form as the muse for every piece of work, the curvaceous and nude silhouette of each chosen woman is juxtaposed against the Zebra design and blended within the center of the frame to convey a layered optical illusion at first glance. Emory describes his final touch as a “passionate step in to the world of love needed to liberate us from the human construct,” illustrated by a retro-style red stiletto worn on one foot – giving the black and white design its signature dash of vibrant color, fashionable overture and overtly sexual connotation.
“I like to think of my work as representing the unity of mankind,” says Blake Emory. “The Zebra is one of nature’s grandest designs and I fell in love with this beautiful formation and found that its geometry gave me a new form of expression in Optic Modernism. The female figure represents the world of love and what I believe is a type of ‘social silhouette.’ Sharing my vision and inspiration through EMORY Vodka is an exciting new step in my career as an artist and I hope the impressionable brand design resonates with people everywhere.”
Each piece from Emory’s collection is entitled after the women whose voluntary participation is part of the creative process. “Josephine” is Emory’s most beloved and original work of art, with “Flove” cited by Emory as the most “sexual” and “controversial’ from his collection. Other example names of his artwork include “Shauna,” “Billy Leigh” and “Levon.”
Joint marketing efforts for the new line of EMORY Vodka by Blue Vase and Pearson & Pearson are being supported by a national PR campaign, social media and traditional advertising.
On special occasions like the Super Bowl, many dieters allow themselves to cheat. Don’t be tempted! If you do, your body will revert back to storing rather than burning fat and it will then take up to 3 weeks to reverse the damage!
Using this approach, you don't need to cheat. As long as you choose foods that won't spike insulin, you have many options that'll let you wake up Monday morning feeling good about yourself and what you ate -- even if your team loses!
Below are 5 simple and delicious recipes for:
Wings
Ten-Minute Chili
Kale Chips
Meatballs
Diet-Friendly Vegetable Platter (because not all veggies are created equal!)
And remember - for those drinks: Water should always be the first choice. But for those who really want something stronger, go for wine or hard liquor. Avoid beer, which is like eating bread!
Wings
Boil hot water
Boil or poach the wings and drumettes for 5 minutes to release excess oil from skin
Take the wings and air dry for 10 minutes
Season with garlic powder, salt and pepper
Pre-heat oven to 425 degrees F
Lay wings and drumettes on baking sheet
Bake in oven for about 20 minutes until golden brown, then flip
Bake for another 20 minutes until other side is golden brown
Drizzle hot sauce over wings or serve the hot sauce on the side
Ten Minute Chili
In a saucepan, add 1 pound of ground turkey, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp garlic powder, ½ tsp ground cayenne, and salt and pepper to taste
When meat is cooked, add 1 cup of chopped tomatoes, 1 cup of chopped green bell peppers, 1 cup of chopped onions
Let it simmer for 5-7 minutes.
Kale Chips
Pre-heat oven to 350 degrees F
Cut kale leaves from stems and tear them into bite size pieces
Wash and thoroughly dry kale with salad spinner
Drizzle olive oil and sprinkle with salt
Bake for 10 to 15 minutes, until edges are brown but not burnt
Vegetables Platter
Use celery, broccoli, red bell peppers, yellow bell peppers, cherry tomatoes, cucumbers
Don’t add root vegetables such as radishes or carrots!
Serve with a healthy dip of yogurt, lemon juice, garlic powder, salt, pepper and spices such as curry or dill on the side
Meatballs
Preheat oven to 375 degree F
Using a skillet, over high heat, heat 1 tsp of extra virgin olive oil
Sautee ½ large chopped onion in the skillet for 5 minutes, until softened
Add 1 ½ tsp minced garlic and cook 1 minute more, remembering to stir frequently
Transfer garlic and onion to a bowl; mix in the ½ lb. ground beef and 1 lb. ground turkey with 4 egg whites, ½ tsp salt and ¼ tsp of black pepper
Roll into golf ball-sized meatballs
Place on jelly roll pan and bake for 20-25 minutes, until brown
Charles Nguyen, M.D., is the medical director of the Lorphen Medical Weight Loss Clinic in Riverside, CA. Charles earned his M.D. from the University of California at Irvine, where he completed his psychiatry residency training and, as a faculty member, won excellence in teaching awards for seven consecutive years. He also won the Thomas F. Riley Community Service Award, the NAMI Bridge Builder Award, and the 2010 Orange County Physicians of Excellence Award. The same year, Orange Coast Magazine recognized him as best physician.
Tu Song-Anh Nguyen, M.D., is the medical director of N.N. Medical in Orange County, CA, which provides medical management of weight loss with an emphasis on behavior modification. Tu graduated with top honors from the University of California at Riverside and from Loma Linda Medical School. He completed his residency in Internal Medicine at U.C.L.A./VA Wadsworth, received the diplomate of the American Board of Internal Medicine in 1995, and has practiced in the field of bariatric medicine ever since.
Editor and magazine journalist Mary Ann Marshall was a former staff writer and fiction editor at Sassy Magazine and penned the book Now Hiring: Music (Crestwood House). As a cover story writer and features reporter for Glamour, she covered investigative health and social issues, and interviewed celebrities including Halle Berry, Ashley Judd, Britney Spears and Faith Hill. She has contributed to numerous magazines including Cosmopolitan, Spin, Seventeen, and Health. She lives in the Greater Los Angeles area.
Food ads significantly influence eating behavior, says Yale study
New Haven, Conn.—How greatly does food advertising influence eating behavior? Quite a bit, a new Yale University meta-analysis of 45 studies suggests. The results, the authors say, should rekindle efforts to restrict food industry advertising, especially to children.
“Up to 26% of variance in eating behavior or eventual weight outcome has to do with craving and other responses to food cues, especially visual food cues,” said Hedy Kober, professor of psychiatry and psychology and co-author of the paper published online in the journal Obesity Reviews. “The evidence is incontrovertible. And if food ads are that powerful, do we really want these ads running on Sunday morning cartoon shows?”
There has been a long debate about the magnitude of the effect of advertising on eating behavior, Kober said. Some studies have suggested the effect was minor, while others showed food cues have a major impact on eating and eventual weight gain.
To assess the magnitude of the effect across all studies in the field, Kober and graduate student Rebecca G. Boswell analyzed 69 statistics representing 3,292 participants from those studies. They report a significant effect of exposure to food cues and food craving on both eating behavior and weight gain, even with the inclusion of studies that had shown little or no impact of the food cues. Exposure to food cues such as food ads increased eating and weight gain in children and adults, nondieters and dieters, and lean and overweight individuals
Hazing Aging - Book Review
Physician, Robert Buckingham believes the key to reversing the aging process lies within a group of cells that line the body's blood vessels, called the vascular endothelium. He wants to help as many people as he can through disease prevention to develop anti-inflammatory lifestyle choices that would serve people well in againg with grace.
His new book, “Hazing Aging” explores how maintaining the health of these cells through basic lifestyle changes can reverse effects of aging and drastically prolong lifespans. A lot of the clients that I work with are all going through some form of lifestyle change so I found this book very eye opening with the tactics that I will now implement with them. "Health care prevention does not have to be complicated or disjointed, rather it can be wrapped around a core understanding of vascular inflammatory risk mitigation." I am a firm believer and so is Dr. Buckingham that when you get older you don't have to hurt, your heart doesn't have to fail and that your brain does not have to rot.
I consider myself well educated based on my degrees, certifications and experience so I found this book very interesting because this is the first time that I had heard of the vascular endothelium which is a group of cells that line the body's blood vessels. These cells have evolved according to Dr. Buckingham in both structure and function to facilitate efficient and specific exchanges between blood and organs. He says that by focusing on theses cells, you'll improve end-organ function, reverse adverse effects of aging and live happier. After delving into the physiology I believe that this is possible but for some it does take a lot of change. I feel in my experience that the personal has to willingly understand and want the change and you can't force it on them. No one can change unless they desire it themselves deep down.
According to the National Council on Aging, approximately 92% of oder adults have at least one chronic disease. That's crazy to me. And so unfortunately. That means that you or a loved one could be suffering in the future from a chronic disease. Doesn't that make you want to do everything that you can to prevent that so that you can age with grace.
About The Author Robert L. Buckingham, MD, FACP, has been a practicing physician in Ojai, California, for thirty-six years. He received his medical degree from the University of Illinois College of Medicine, where he graduated as a James Scholar with an MD and a master’s degree in pharmacology. He firmly believes that all should be informed about health, longevity and anti-aging.
Check out this great video by Dr. Buckingham below explaining his book:
If you want to lose weight to become more healthy, you’re going to need to take action. It’s not good just doing nothing and hoping the problem will fix itself. You need to make sure you come up with as many different ideas and options as you can to help you lose weight. The good news for you is that there are plenty of ways to do this these days.
Coming up with the best weight loss techniques is one of the best things you can do. It’s important to have different options and ideas you can use. You should take a look at the ideas and techniques listed on this post. They will help you come up with the best ways to lose weight and get you looking and feeling fantastic.
Boot Camp
To get serious about losing weight you need to make sure you take decisive action. You’ve got to immerse yourself in the process, and take it as seriously as you can. And one of the most effective things you can do is to attend a boot camp. Prestige Boot Camp is one of Europe’s leading fitness and weight loss boot camps. A visit to one of these is going to set you on the road to the perfect fitness regime. You’ll be in the ideal surroundings to work on losing weight and enjoy the motivation and facilities necessary. This is one of the best things you can do if you want to work on losing weight and getting fitter. Think about signing up for a weekend or a week of intensive boot camp training!
Personal Trainer
The next option would be to hire a personal trainer to put you through your paces. This is one of the most sensible options, and will really help keep you dedicated. A personal trainer can take care of all the difficult and strenuous parts of the process like devising fitness regimes. It’s important to have somebody who will keep you in line and motivate and inspire you. A personal trainer can provide you with an extra impetus to stay fit and healthy. They will be able to use some of the best bodyweight exercises, and come up with a personal fitness program. If you’ve never used a personal trainer before you might find it hard work. But it will all be worth it in the long run, and the end definitely justifies the means.
Fad Diets
As well as the exercise there are other approaches you can take to losing weight as well. For example, you need to look into what you’re eating. Dieting is closely linked to weight loss and a healthy body. That’s why it’s important to make sure you come up with sensible diets that can help you. Fad diets are very popular these days and provide a quick and easy way of losing weight. However, it’s worth noting that many fad diets act solely as short-term measures. And, as such, you need to make sure you have a sensible diet once you’ve reached the end of your fad diet.
Losing weight is an important part of the process of staying fit and healthy. That’s why it’s important to come up with as many weight loss techniques and tips as you can. Many of these will involve a balanced diet and regular exercise. But, there are more extreme examples like the ones listed on here.
KIND Snacks Urges FDA to Redefine “Healthy”
Company, with Support of Nutrition Experts Petitions U.S. Food and Drug Administration to Update Guidelines Established 20+ Years Ago
KIND Snacks, with support from leading nutrition, public health and public policy experts, has filed a Citizen Petition urging the U.S. Food & Drug Administration (FDA) to update its regulations around the term healthy when used as a nutrient content claim in food labeling. http://dnr.vnr1.com/2015/11/30/KIND_Snacks
KIND Founder and CEO Daniel Lubetzky explains that wholesome and nutrient-rich foods like almonds, salmon, olive oil and avocados cannot be labeled as healthy because of these foods inherent fat content.
The petition also reflects the importance of eating whole foods and foods made with wholesome and nutrient-rich ingredients as part of a healthy dietary pattern.
Currently, the FDA mandates that the word “healthy” only be used as a nutrient content claim to describe individual foods that contain 3 grams or less total fat and 1 gram or less of saturated fat per serving. Fish and meat must have 5g or less total fat and 3g or less saturated fat per serving to use healthy as a nutrition content claim.
The policy effort, which cites evidence from multiple nutrition studies and current federal Dietary Guidelines, is supported by a number of leading health and wellness experts including Dariush Mozaffarian, MD, DrPhD, Dean, Friedman School of Nutrition Science and Policy at Tufts; Sara Baer-Sinnott, President of Oldways; and Connie Diekman, Registered Dietitian and former President of the Academy of Nutrition and Dietetics.
