Today’s Re-Powering Information – Children spend the first year of their life on a liquid diet. Then we introduce them to puréed veggies then mashed fruit, then some type of carb (bisket, cheerio’s) and ultimately solid food. By the time a child is two they are on their way to developing eating habits that will last a lifetime. As parents we formulate their feelings about food. If we are insecure or always on a “diet” they pick up on that. If we use food for bribery (pick up your toys and you can have a brownie) or rewards (you got an A on your report, lets get some ice cream) or socialization (every time they walk into the movies they expect popcorn and soda) or for punishment (if you don’t finish your homework you are not getting dessert) and so on. By the time they are 3 children absolutely know how to control, manipulate and sell parents on the food they want to eat (and don’t’ want to eat).
We certainly can’t blame the children for wanting sweeter and sweeter foods. The non-foods they are consuming (sports drinks, lunchables, fruit rollups, etc) are highly addicting – more addicting than cocaine and the more they have, the more they want. The US Department of agrigculture came up with a new food guide pyramid to help parents with creating healthy eating goals for children. It’s a start, but remember to grab hold of yoru common sense when it comes to food and that children are naturally curious and are also looking for boundaries. Their bodies like yours are amazing and will respond to what ever you put in it (good or bad).
New food pyramid designed to help parents
A sneak peek at the food pyramid designed for preschoolers
By Janet Helm | Special to the Chicago Tribune
October 22, 2008
Get ready preschoolers, you're getting your own food pyramid.
The U.S. Department of Agriculture will officially unveil MyPyramid for Preschoolers at the American Dietetic Association's Food and Nutrition Conference and Expo in Chicago this weekend, but we're getting an early look.
Brian Wansink, executive director of USDA's Center for Nutrition Policy and Promotion, will introduce this new nutrition tool as part of an ongoing campaign called "Project M.O.M." that he has spearheaded since joining USDA last year.
"We have refocused our general advice to everyone and are now honing in on the nutritional gatekeepers who purchase and prepare most of the family food," Wansink said. He believes educating these nutritional gatekeepers—moms, dads or other caregivers—is the most efficient way to transform the way Americans eat.
The new MyPyramid for Preschoolers is intended to help parents make better food choices for preschool children, aged 2 to 5 years—a critical time when food habits and taste preferences are established. Keeping tabs on calories is a bigger reality today than ever before, considering that nearly 15 percent of preschoolers in this country are overweight.
What you'll find by visiting the new preschool section on MyPyramid.gov is not simply a new cartoon-like version of the iconic pyramid for adults. Instead, you'll discover a comprehensive how-to guide on children's nutrition that may have you rethinking your current approach.
"We have not just provided the 'what,' we've really taken it to the next level," Wansink said, referring to the educational style of the materials. "We're showing parents exactly how you do this."
Indeed, the information on the Web site is about as concrete as you can get. If you're concerned that your child is eating too little or too much, or if you're simply not sure what counts as a serving, you can customize a pyramid to get detailed information about what and how much to feed your child based on age, gender and activity level. You'll even find kid-friendly meal and snack ideas.
Several real-life strategies are provided to help parents introduce new foods to preschoolers—a notoriously picky bunch who often stick to a beige, chicken nuggets-dominated diet. You'll find lots of tips for encouraging your child to eat a variety of vegetables, including seeing you eating and enjoying them too.
Perhaps most compelling is a section that focuses on how to talk to your preschooler about food. Unknowingly, many parents may be doing more harm than good when they coerce their kids into eating certain foods or use food as a reward, Wansink said.
In this clever section titled "phrases that help and hinder," you can learn to reframe your food discussions to be more positive. For example, instead of enforcing a clean plate rule, sample words are provided to help your child recognize when he or she is full, such as "Is your stomach still making its hungry growling noise?" Instead of using phrases that teach your child to eat for your approval or love, such as "If you do not eat one more bite, I will be mad," alternative phrases are offered to help your child try something new by pointing out the sensory qualities of food, such as "These radishes are very crunchy!"
The benefits of eating together as a family is a major focus of the initiative and ideas are offered to make family mealtime more enjoyable and less stressful, including recipes for quick, nutritious and economical meals. Sample substitutions are provided to help your preschooler eat less fat and added sugars. These "extras" can add more calories than your child needs.
After the unveiling this weekend, you can access MyPyramid for Preschoolers and related links at mypyramid.gov.
Recipe of the Day
Breakfast Pizza
This one might be fun to make with kids this weekend!
2 whole-wheat English muffins
2 free-range eggs
2 slices turkey bacon, cut into small pieces
1/3 cup low-fat mozzarella cheese, grated
4 tbsp. pizza sauce from the jar
2 tbsp. onion, minced
2 tbsp. green pepper, minced
2 tsp. olive oil
Preheat oven to 425°F. Place olive oil in sauté pan over medium heat. Add onion, green pepper and turkey bacon pieces and fry for a few minutes. Add eggs and lightly scramble.
Split and toast the English Muffins. Spread 1 tbsp. of pizza sauce on each muffin half. Spoon the scrambled egg mixture evenly on each half. Top with mozzarella cheese. Bake for 10 - 12 minutes until cheese is melted.
Quote of the Day
Without enthusiasm you are doomed to a life of mediocrity but with it you can accomplish miracles."
Og Mandino
Your friend in fitness,
Kelli Calabrese
www.KelliCalabrese.com
Thursday, October 23, 2008
Wednesday, October 22, 2008
Foods that Fight Fat & Eating Quickly Leads to Obesity
Today’s Re-Powering information – Today is a double hit with an article Jamie shared from Prevention Magazine on Foods that Fight Fat and a second excerpt on how eating fast is 3 times more likely to contribute to being over fat compared to eating slow. There’s also a great apple muffin recipe from my friend Nicole in NJ (who runs an Adventure Boot Camp in my former home town) and quote of the day.
As always you can see the day’s re-powering information on the boot camp blog page with this link or by going to www.ArgyleBootCamp.com and selecting the Blog button on the left nav bar. There is a second blog for campers to communicate, share idea’s, ask questions, unite, exchange recipes, etc. Use it to your liking. http://bootcampersblog.blogspot.com/
Prevention Magazine - Foods that help fight fat, while providing your body with wonderful nourishment!
Foods That Fight Fat Over 40
Ready to get slimmer and feel younger? Add these foods to your diet and you'll gain nutrients as well as lose pounds.
By the Editors of Prevention
Boost the benefits of your workout and burn more fat, faster, with these seven smart food choices. Add them to your daily diet and you can shed about 10 pounds over the course of a year.
Water with lemon
A California study of 240 women found that dieters who replaced their sweetened drinks with water lost an average of 3 pounds more a year than those who didn't. Subjects who sipped more than 4 cups of water a day lost 2 additional pounds, compared with those who drank less.
Plus, the phosphoric acid in soda may contribute to bone loss—and osteoporosis—by changing the acid balance in your blood.
High-fiber granola bars
A small British study found that women who eat a fiber-rich, high-carb breakfast burn twice as much fat during workouts later in the day as those who eat more refined (lower-fiber) foods. Try a granola bar with at least 4 g of fiber, like Kashi, instead of the typical bar that contains just a single gram. Refined carbs spike your insulin levels, which limits your body's ability to use fat as fuel, explains Lisa Dorfman, R.D., adjunct professor at the University of Miami.
Ground flaxseed
Flaxseed is rich in fiber and healthy fats, which help stabilize blood sugar, so you're less likely to binge. Some research suggests flax can also help soothe symptoms of hormone swings because it's high in plant estrogens. Ground seeds are easier to digest. Sprinkle them over cereals, soups, or salads; add them to smoothies; or substitute 1 cup of ground flaxseed for 1/3 cup canola, corn, or other oil or shortening in muffins and cookies. Note: Lower oven temperature slightly, since baked goods brown faster with flax.
Walnuts
Instead of snacking on some chips, open up a bag of nuts: Walnuts are rich in omega-3 fatty acids, which may keep you feeling fuller longer.
In a one-year study of people with diabetes who were following a low-fat diet, Australian researchers discovered that those who included 8 to 10 walnuts a day lost more weight and body fat. The subjects also reduced their insulin levels, which helps keep fat storage in check.
Hot sauce
Forget bland condiments. If you want to burn fat, spice things up. In a study of 36 men and women, Australian researchers found that following a spicy meal, levels of insulin—the hormone that triggers body fat storage—were lowered by as much as 32 percent. One theory:
Capsaicin, the chemical that gives chiles their fire, may improve the body's ability to clear insulin from the bloodstream after you eat, so you're more likely to burn fat following a meal spiked with chile peppers than after one that isn't packing heat.
Cinnamon
Sweeten your oatmeal or frothy coffee drinks with this sweet spice instead of sugar (which has 16 calories per teaspoon) and you can save a couple hundred calories a week, enough to shed 2 to 3 pounds in a year without doing anything else. You'll also be doing your heart a favor as protective estrogen levels decline: Pakistani researchers found that 1/2 teaspoon of cinnamon a day could lower heart-damaging cholesterol by 18 percent and triglycerides by 30 percent.
Salmon
Just 3 ounces of canned salmon delivers 530 IU (more than the daily
value) for vitamin D and 181 mg of calcium, a power-packed nutritional combination that may be just what your waistline needs as you get older. In a 7-year study of more than 36,000 women ages 50 to 79, researchers at Kaiser Permanente found that those who took both calcium and vitamin D supplements gained less weight after menopause than those who took a placebo. Other research shows that without enough vitamin D, our appetite-regulating hormone leptin can't do its job. Other fatty fish choices include tuna, sardines and mackerel.
Provided by Prevention
End
Remember to choose the most wholesome real foods and eliminate the rest.
Article # 2. The moral of this article is eat slowly, don’t over feed and of course the same theme rings true to choose the most nourishing whole foods.
Speedy eaters seen likelier to get fat
LONDON (Reuters) - People who eat quickly until full are three times more likely to be overweight, a problem exacerbated by the availability of fast food and the decline of orderly dining habits, Japanese researchers said on Wednesday.
The findings, published in the British Medical Journal, highlight how eating styles, and not just what or how much is eaten, can contribute to an obesity epidemic fueled by the spread of Western-style affluence in many parts of the world.
The World Health Organization classifies around 400 million people as obese, 20 million of them under the age of five. The condition raises the risk of diseases like type 2 diabetes and heart problems.
For their study, Hiroyasu Iso and colleagues at Osaka University asked more 3,000 Japanese volunteers aged 30 to 69 about their eating. About half of the men and a little more than half of the women said they ate until full. About 45 percent of the men and 36 percent of the women said they ate quickly.
Those who said they ate until full and ate quickly were three times more likely to be fat than people in the "not eating until full and not eating quickly" group, the researchers found.
They cited as causes both the availability of cheap food in big portions and habits like watching television while eating.
To counteract the "supra-additive effect" of speedy or glut eating among children prone to obesity, parents should encourage them to eat slowly and in calm surroundings, the study found.
(Reporting by Michael Kahn; Editing by Dan Williams)
End
Recipe of the Day
Another seasonal delicious healthy food. Yummy!
Spiced Apple Butter Bran Muffins
These muffins are dense, grainy, fruity and delicious. A double dose of apple-diced fresh and dark, spiced apple butter makes them extra moist and flavorful.
Makes 1 dozen muffins
ACTIVE TIME: 20 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy
1/2 cup raisins
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup unprocessed wheat bran or oat bran
1 large egg, lightly beaten
1/2 cup low-fat milk
1/2 cup spiced apple butter
1/2 cup packed light brown sugar or 1/4 cup Splenda Sugar Blend for Baking
1/4 cup canola oil
3 tablespoons molasses
1 cup finely diced peeled apple
1. Preheat oven to 375°F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray. Place raisins in a small bowl and cover with hot water. Set aside.
2. Whisk whole-wheat flour, all-purpose flour, baking powder, salt and cinnamon in a large bowl. Stir in bran.
3. Whisk egg, milk, apple butter, brown sugar (or Splenda), oil and molasses in a large bowl until blended. Make a well in the dry ingredients and pour in the wet ingredients. Drain the raisins; add them and the diced apple to the bowl. Stir until just combined. Scoop the batter into the prepared pan (the cups will be very full).
4. Bake the muffins until the tops spring back when touched lightly, 18 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
NUTRITION INFORMATION: Per muffin: 197 calories; 6 g fat (1 g sat, 3 g mono); 18 mg cholesterol; 35 g carbohydrate; 4 g protein; 4 g fiber; 144 mg sodium; 221 mg potassium.
Nutrition bonus: Fiber (16% daily value).
2 Carbohydrate Servings
Exchanges: 2 starch, 1 fat
Per muffin with Splenda: 2 Carbohydrate Servings; 187 calories, 31 g carbohydrate
TIP: Wrap leftover muffins individually in plastic wrap, place in a plastic storage container or ziplock bag and freeze for up to 1 month. To thaw, remove plastic wrap, wrap in a paper towel and microwave on Defrost for about 2 minutes.
Quote of the Day:
"Most fears cannot withstand the test of careful scrutiny and analysis. When we expose our fears to the light of thoughtful examination they usually just evaporate."
Jack Canfield
As always you can see the day’s re-powering information on the boot camp blog page with this link or by going to www.ArgyleBootCamp.com and selecting the Blog button on the left nav bar. There is a second blog for campers to communicate, share idea’s, ask questions, unite, exchange recipes, etc. Use it to your liking. http://bootcampersblog.blogspot.com/
Prevention Magazine - Foods that help fight fat, while providing your body with wonderful nourishment!
Foods That Fight Fat Over 40
Ready to get slimmer and feel younger? Add these foods to your diet and you'll gain nutrients as well as lose pounds.
By the Editors of Prevention
Boost the benefits of your workout and burn more fat, faster, with these seven smart food choices. Add them to your daily diet and you can shed about 10 pounds over the course of a year.
Water with lemon
A California study of 240 women found that dieters who replaced their sweetened drinks with water lost an average of 3 pounds more a year than those who didn't. Subjects who sipped more than 4 cups of water a day lost 2 additional pounds, compared with those who drank less.
Plus, the phosphoric acid in soda may contribute to bone loss—and osteoporosis—by changing the acid balance in your blood.
High-fiber granola bars
A small British study found that women who eat a fiber-rich, high-carb breakfast burn twice as much fat during workouts later in the day as those who eat more refined (lower-fiber) foods. Try a granola bar with at least 4 g of fiber, like Kashi, instead of the typical bar that contains just a single gram. Refined carbs spike your insulin levels, which limits your body's ability to use fat as fuel, explains Lisa Dorfman, R.D., adjunct professor at the University of Miami.
Ground flaxseed
Flaxseed is rich in fiber and healthy fats, which help stabilize blood sugar, so you're less likely to binge. Some research suggests flax can also help soothe symptoms of hormone swings because it's high in plant estrogens. Ground seeds are easier to digest. Sprinkle them over cereals, soups, or salads; add them to smoothies; or substitute 1 cup of ground flaxseed for 1/3 cup canola, corn, or other oil or shortening in muffins and cookies. Note: Lower oven temperature slightly, since baked goods brown faster with flax.
Walnuts
Instead of snacking on some chips, open up a bag of nuts: Walnuts are rich in omega-3 fatty acids, which may keep you feeling fuller longer.
In a one-year study of people with diabetes who were following a low-fat diet, Australian researchers discovered that those who included 8 to 10 walnuts a day lost more weight and body fat. The subjects also reduced their insulin levels, which helps keep fat storage in check.
Hot sauce
Forget bland condiments. If you want to burn fat, spice things up. In a study of 36 men and women, Australian researchers found that following a spicy meal, levels of insulin—the hormone that triggers body fat storage—were lowered by as much as 32 percent. One theory:
Capsaicin, the chemical that gives chiles their fire, may improve the body's ability to clear insulin from the bloodstream after you eat, so you're more likely to burn fat following a meal spiked with chile peppers than after one that isn't packing heat.
Cinnamon
Sweeten your oatmeal or frothy coffee drinks with this sweet spice instead of sugar (which has 16 calories per teaspoon) and you can save a couple hundred calories a week, enough to shed 2 to 3 pounds in a year without doing anything else. You'll also be doing your heart a favor as protective estrogen levels decline: Pakistani researchers found that 1/2 teaspoon of cinnamon a day could lower heart-damaging cholesterol by 18 percent and triglycerides by 30 percent.
Salmon
Just 3 ounces of canned salmon delivers 530 IU (more than the daily
value) for vitamin D and 181 mg of calcium, a power-packed nutritional combination that may be just what your waistline needs as you get older. In a 7-year study of more than 36,000 women ages 50 to 79, researchers at Kaiser Permanente found that those who took both calcium and vitamin D supplements gained less weight after menopause than those who took a placebo. Other research shows that without enough vitamin D, our appetite-regulating hormone leptin can't do its job. Other fatty fish choices include tuna, sardines and mackerel.
Provided by Prevention
End
Remember to choose the most wholesome real foods and eliminate the rest.
Article # 2. The moral of this article is eat slowly, don’t over feed and of course the same theme rings true to choose the most nourishing whole foods.
Speedy eaters seen likelier to get fat
LONDON (Reuters) - People who eat quickly until full are three times more likely to be overweight, a problem exacerbated by the availability of fast food and the decline of orderly dining habits, Japanese researchers said on Wednesday.
The findings, published in the British Medical Journal, highlight how eating styles, and not just what or how much is eaten, can contribute to an obesity epidemic fueled by the spread of Western-style affluence in many parts of the world.
The World Health Organization classifies around 400 million people as obese, 20 million of them under the age of five. The condition raises the risk of diseases like type 2 diabetes and heart problems.
For their study, Hiroyasu Iso and colleagues at Osaka University asked more 3,000 Japanese volunteers aged 30 to 69 about their eating. About half of the men and a little more than half of the women said they ate until full. About 45 percent of the men and 36 percent of the women said they ate quickly.
Those who said they ate until full and ate quickly were three times more likely to be fat than people in the "not eating until full and not eating quickly" group, the researchers found.
They cited as causes both the availability of cheap food in big portions and habits like watching television while eating.
To counteract the "supra-additive effect" of speedy or glut eating among children prone to obesity, parents should encourage them to eat slowly and in calm surroundings, the study found.
(Reporting by Michael Kahn; Editing by Dan Williams)
End
Recipe of the Day
Another seasonal delicious healthy food. Yummy!
Spiced Apple Butter Bran Muffins
These muffins are dense, grainy, fruity and delicious. A double dose of apple-diced fresh and dark, spiced apple butter makes them extra moist and flavorful.
Makes 1 dozen muffins
ACTIVE TIME: 20 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy
1/2 cup raisins
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup unprocessed wheat bran or oat bran
1 large egg, lightly beaten
1/2 cup low-fat milk
1/2 cup spiced apple butter
1/2 cup packed light brown sugar or 1/4 cup Splenda Sugar Blend for Baking
1/4 cup canola oil
3 tablespoons molasses
1 cup finely diced peeled apple
1. Preheat oven to 375°F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray. Place raisins in a small bowl and cover with hot water. Set aside.
2. Whisk whole-wheat flour, all-purpose flour, baking powder, salt and cinnamon in a large bowl. Stir in bran.
3. Whisk egg, milk, apple butter, brown sugar (or Splenda), oil and molasses in a large bowl until blended. Make a well in the dry ingredients and pour in the wet ingredients. Drain the raisins; add them and the diced apple to the bowl. Stir until just combined. Scoop the batter into the prepared pan (the cups will be very full).
4. Bake the muffins until the tops spring back when touched lightly, 18 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
NUTRITION INFORMATION: Per muffin: 197 calories; 6 g fat (1 g sat, 3 g mono); 18 mg cholesterol; 35 g carbohydrate; 4 g protein; 4 g fiber; 144 mg sodium; 221 mg potassium.
Nutrition bonus: Fiber (16% daily value).
2 Carbohydrate Servings
Exchanges: 2 starch, 1 fat
Per muffin with Splenda: 2 Carbohydrate Servings; 187 calories, 31 g carbohydrate
TIP: Wrap leftover muffins individually in plastic wrap, place in a plastic storage container or ziplock bag and freeze for up to 1 month. To thaw, remove plastic wrap, wrap in a paper towel and microwave on Defrost for about 2 minutes.
Quote of the Day:
"Most fears cannot withstand the test of careful scrutiny and analysis. When we expose our fears to the light of thoughtful examination they usually just evaporate."
Jack Canfield
Tuesday, October 21, 2008
Go Organic and Locally Grown
Today’s Re-Powering Information: I don’t’ think I stressed enough in this past nutrition seminar the importance of going organic. There truly is a difference in the quality and despite popular thoughts, it’s NOT more expensive to eat organic. There is a comparison at www.NaturallySavvy.com that shows the costs of eating the typical American diet compared to organic. Organic can be less. One thing I encourage is to support local farmers. There are farmers markets all around and it’s likely you drive right by them. Read the article below to find out why local is a great choice.
From the site of Dr. Mercola. . .
Locally Grown Option Best
There are several reasons why opting for locally grown produce is one of the best choices you can make. These include:
• Freshness and taste
• Wanting to keep farmland and open spaces in the community
• A desire to be close to the food source and know where it comes from
• Support of local farmers and keeping money in the community
• Increased food safety
And according to one grocery chain poll, a full 82 percent of customers said locally grown produce simply tastes better.
Not only is locally grown food tastier and healthier, but there is something about shopping for fresh foods in an open-air, social environment that just feels right. The mere act of shopping for your food in this kind of environment even tends to inspire more healthful living, as research by the Economic and Social Research Council has confirmed.
They found that people who participated in alternative food networks (which supply primarily locally grown foods), typically:
• Increased their consumption of fruits and vegetables
• Improved their cooking skills
• Improved their knowledge about food
• Changed their behaviors in relation to other goods, such as household products and clothes
If you want to experience some of these benefits first-hand, check out this list of some great resources to obtain locally grown, wholesome food that supports not only you but also the environment.
END – I have bought produce in Bartonville town square on a Saturday and they have delicious tomatoes and green beans.
I love pumpkin and this is a great time of the year to get it. I had pumpkin soup in Chicago on Tuesday night and it’s filled with nutrients and anti-oxidants –and tastes great. This may or may not be appealing to you, but I think it’s delicious and it’s healthy!
Recipe of the Day
Pumpkin Bean Burger
Ingredients
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon cooking oil
1 cup BUSH'S® Great Northern Beans, rinsed and drained
1/2 cup canned pumpkin
1/3 cup quick cooking oats
1/4 teaspoon dried sage
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
salt and pepper to taste
Sauce:
1/4 cup mayonnaise
1/4 teaspoon ground ginger
4 hamburger buns
Directions
In a large skillet, saute onion and garlic in oil until tender; set aside. Mash the beans in a large bowl. Stir in the pumpkin, oats, sage, cinnamon, nutmeg, salt and pepper. Mix in the cooked onion and garlic. Chill for at least 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Shape the bean mixture into four patties. Place on a greased baking sheet. Bake in the preheated oven for 25 minutes or until golden brown, turning once. Or cook in a nonstick skillet for 4 to 6 minutes on each side or until golden brown. For sauce, combine mayonnaise and ginger. Spread sauce on the buns and fill each one with a bean burger patty.
End
Have an outrageous adventurous day!
Kelli Calabrese
www.KelliCalabrese.com
www.ArgyleBootCamp.com
From the site of Dr. Mercola. . .
Locally Grown Option Best
There are several reasons why opting for locally grown produce is one of the best choices you can make. These include:
• Freshness and taste
• Wanting to keep farmland and open spaces in the community
• A desire to be close to the food source and know where it comes from
• Support of local farmers and keeping money in the community
• Increased food safety
And according to one grocery chain poll, a full 82 percent of customers said locally grown produce simply tastes better.
Not only is locally grown food tastier and healthier, but there is something about shopping for fresh foods in an open-air, social environment that just feels right. The mere act of shopping for your food in this kind of environment even tends to inspire more healthful living, as research by the Economic and Social Research Council has confirmed.
They found that people who participated in alternative food networks (which supply primarily locally grown foods), typically:
• Increased their consumption of fruits and vegetables
• Improved their cooking skills
• Improved their knowledge about food
• Changed their behaviors in relation to other goods, such as household products and clothes
If you want to experience some of these benefits first-hand, check out this list of some great resources to obtain locally grown, wholesome food that supports not only you but also the environment.
END – I have bought produce in Bartonville town square on a Saturday and they have delicious tomatoes and green beans.
I love pumpkin and this is a great time of the year to get it. I had pumpkin soup in Chicago on Tuesday night and it’s filled with nutrients and anti-oxidants –and tastes great. This may or may not be appealing to you, but I think it’s delicious and it’s healthy!
Recipe of the Day
Pumpkin Bean Burger
Ingredients
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon cooking oil
1 cup BUSH'S® Great Northern Beans, rinsed and drained
1/2 cup canned pumpkin
1/3 cup quick cooking oats
1/4 teaspoon dried sage
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
salt and pepper to taste
Sauce:
1/4 cup mayonnaise
1/4 teaspoon ground ginger
4 hamburger buns
Directions
In a large skillet, saute onion and garlic in oil until tender; set aside. Mash the beans in a large bowl. Stir in the pumpkin, oats, sage, cinnamon, nutmeg, salt and pepper. Mix in the cooked onion and garlic. Chill for at least 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Shape the bean mixture into four patties. Place on a greased baking sheet. Bake in the preheated oven for 25 minutes or until golden brown, turning once. Or cook in a nonstick skillet for 4 to 6 minutes on each side or until golden brown. For sauce, combine mayonnaise and ginger. Spread sauce on the buns and fill each one with a bean burger patty.
End
Have an outrageous adventurous day!
Kelli Calabrese
www.KelliCalabrese.com
www.ArgyleBootCamp.com
Thursday, October 9, 2008
Fighting Urges, Curbing your Appetite, Positive Change
Today’s Re-Powering Information: - Today I am sharing an article from one of my friends Dr. Kara Mohr who is the countries leading authority on the behaviors of weight loss. Prevention Magazine has appointed her the countries # 1 Weight Loss Councelor and she runs an Adventure Boot Camp with her husband (and a former employee of mine from NJ) Dr. Chris Mohr who is one of the countries leading nutritionists and Under Armor sponsored advisor. In this article Kara speaks about resisting urges and getting past patterns we have established which lead to poor outcomes. The great news is that we are in control of our thoughts and actions and at any time we can create new habits and bring about amazing change. Kara helps you to identify your triggers for over eating and making destructive choices and gives you practical tips to bring about positive change.
Curb That Urge!
Kara I. Gallagher, Ph.D., FACSM
www.MohrResults.com
During the course of a day do you find yourself battling to make healthy choices? Urges are common things we all face..the urge to skip a workout, the urge to stop for fast food instead of preparing a healthy meal, the urge to snack when you are not hungry, etc. However, you do not have to be at the mercy of these urges. In fact, you can overcome these urges and gain control of your eating and exercise behaviors. There is no better time to learn how to do this then summertime. Why? Because the key to overcoming urges is to learn how to URGE SURF.
The first lesson in learning how to effectively surf is to understand how urges work. Urges can be compared to ocean waves: they start small, build in intensity and height, but once they peak, they decrease in intensity and force until they dissipate completely. In Figure 1 we see 5 different urges all with differing lengths and degrees of intensity. Let's first examine Urge 2 which is shown in red.
The urge starts out gradually and may begin as merely a passing thought. For example, you may become bored and remember you purchased a package of cookies at the store. As time continues the urge becomes stronger. At this point, you may continue to think about the cookies even though you are not hungry. The urge worsens when you imagine where the cookies are located in the kitchen, whether you should drink a class of milk with the cookies, etc. You may tell yourself, "I am really craving these cookies, I'll just have one." Whether or not you have one or more cookies will depend on a number of factors. However, the point is that what started as a mere thought, leads to a scenario where you crave (and eventually eat) cookies when you are not hungry; a behavior sure to sabotage any weight management program. So how do you handle this?
Urges will go away one of two ways: you either give in to the urge (an easy choice), or you ride the urge out (a little more difficult to do). Keep in mind that urges will go away even if you do nothing at all. However, the choices you make when you experience an urge will dictate the intensity of future urges. If you elect to give in, the urge will most likely come back, and when it does, the urge may be even stronger than it was the first time you experienced it. If you refer back to Figure 1, Urge 1 is an example of what might happen the next time a person experiences an urge to eat something when he or she isn't hungry. Notice that the intensity of the urge is greater and it lasts longer. This pattern continues making it more difficult to resist each time.
An easy way to picture this is to think of a child who is crying for candy in the grocery store. If you give in, and give the child the candy he will stop crying and you can save yourself the embarrassment of creating a scene in the store. However, the next time you are at the grocery store the child will most likely cry again, because he realizes if he cries long and hard enough you will eventually succumb to his demands. While initially giving in to the child seems like a fast and painless solution, it ultimately creates a bigger problem long-term. If you continually give in you begin to reward and shape an unwanted behavior.
The alternative is to not give in to the child who is crying, despite the temper tantrum being thrown in the check-out aisle and the judging stares by the other shoppers. By saying no, the child will learn that he can't expect candy every time he is in the grocery store, and over time, not only will he NOT create a scene, but he may even no longer ask. Notice Urges 3-5 on Figure 1. Over time, (if you do not give in) urges become weaker and occur less frequently, making it easier and easier to say 'no' to the unwanted behavior. The goal then is to ride out the urge wave using behavioral strategies (i.e. your surfing technique).
First, identify your triggers (situations, places or foods that make you want to eat when you are not hungry). These can include the following:
• Watching TV
• Keeping tempting food at home
• Having a stressful day at home or work
• Having food in your desk
• Hanging out in the kitchen
• Sitting at the dining room table after you have finished eating
• Meeting friends or coworkers for drinks
• Unpacking groceries
• Making the kids' lunches at night
Triggers are different for every person, and depending on the specific trigger the urge may be fairly weak or extremely strong. Take some time and list your personal triggers, noting specifically how strong of an urge you experience with each trigger. Then make a plan.
You have several options for overcoming urges. When creating your plan, the easiest approach is to avoid your triggers altogether. For example, if the trigger is having tempting food in the house, get rid of it or store it in a less accessible location such as the freezer. Keep food in a coworker's desk or another location. Have someone else unpack the groceries or make the kids' lunches, etc. However, sometimes you may find avoiding the trigger is impossible. All of us would probably prefer to avoid a stressful day, but that is not always within our control. In these situations then, the goal is ride the urge out, knowing it will ultimately go away.
SUBSTITUTE another activity
If you normally respond to your trigger by eating, find a substitute activity instead:
• Stressful day? Rather than grab the first thing from the vending machine, take a 5 minute break to unwind. Close your eyes, take several deep breaths, and refocus. Eating is not something that will take the stressor away, so be careful of using food in an attempt to forget the tension. Instead, use this opportunity to identify practical solutions to dealing with the stress.
• Instead of eating while watching TV, do some calisthenics or stretching exercises. If you have exercise equipment, use it.
• Catch up on your correspondence. Instead of eating when you are not hungry, email, call or write a letter to a friend.
• Drink unsweetened green tea, or chew sugarless gum while you work instead of snacking.
• Ladies, pamper yourself with a mini-manicure. If you normally snack in the evening, paint your fingernails. It makes it more difficult to snack with wet nails, and by the time your nails have dried, the urge most likely will have passed.
• Do you have photographs to organize, closets to rearrange, old clothes to pack up for charity? Use activities like these to distract you when the urge hits. The bonus is that little chores you may have been putting off finally get accomplished, and you maintain your healthful eating habits!
• Take a bath, listen to music you enjoy or leave the house and go for a walk if the urge to eat is strongest in the evening. Try to determine substitute activities that are incompatible with eating, to have the strongest chance at success.
Find an ALTERNATIVE solution
You may find that your biggest trigger is the habit of snacking when you are not hungry. For example, you snack in the evening just because, or you snack at work because you are bored, etc. Finding alternative routines can help to overcome urges you experience. To do this, you need to identify the normal routine and then disrupt it slightly.
• If you become bored or tired in the afternoon at work or home, make a list of future projects you would like to accomplish and develop 1-2 strategies for completing these. These can be personal or professional goals, but either way, goal-setting allows you to focus on the direction you are headed rather than the habits you are currently 'stuck' in.
• Instead of walking straight into the kitchen after work, go to another room. Organize your things from the day, sort through the mail, go to the computer and check e-mail, etc. Create a different routine that does not lead to snacking.
When in Doubt, DELAY!
If all else fails, delay. Tell yourself you will not act on the urge for at least 15 minutes. However, you must find some other activity to distract you. The worst way to tame an urge is to have a watch in one hand, fork in the other, staring down the chocolate cake for 15 minutes! This is a sure fire way to give right in to temptation! If in 15 minutes, you still feel like giving in, wait another 10 minutes. By waiting, not only are you riding the urge out, you also have the opportunity to reflect on whether this is really an urge you wish to give in to. You may find that you decide your commitment to healthier eating and exercise behaviors is more important than any piece of chocolate cake!
Enjoy today!
Curb That Urge!
Kara I. Gallagher, Ph.D., FACSM
www.MohrResults.com
During the course of a day do you find yourself battling to make healthy choices? Urges are common things we all face..the urge to skip a workout, the urge to stop for fast food instead of preparing a healthy meal, the urge to snack when you are not hungry, etc. However, you do not have to be at the mercy of these urges. In fact, you can overcome these urges and gain control of your eating and exercise behaviors. There is no better time to learn how to do this then summertime. Why? Because the key to overcoming urges is to learn how to URGE SURF.
The first lesson in learning how to effectively surf is to understand how urges work. Urges can be compared to ocean waves: they start small, build in intensity and height, but once they peak, they decrease in intensity and force until they dissipate completely. In Figure 1 we see 5 different urges all with differing lengths and degrees of intensity. Let's first examine Urge 2 which is shown in red.
The urge starts out gradually and may begin as merely a passing thought. For example, you may become bored and remember you purchased a package of cookies at the store. As time continues the urge becomes stronger. At this point, you may continue to think about the cookies even though you are not hungry. The urge worsens when you imagine where the cookies are located in the kitchen, whether you should drink a class of milk with the cookies, etc. You may tell yourself, "I am really craving these cookies, I'll just have one." Whether or not you have one or more cookies will depend on a number of factors. However, the point is that what started as a mere thought, leads to a scenario where you crave (and eventually eat) cookies when you are not hungry; a behavior sure to sabotage any weight management program. So how do you handle this?
Urges will go away one of two ways: you either give in to the urge (an easy choice), or you ride the urge out (a little more difficult to do). Keep in mind that urges will go away even if you do nothing at all. However, the choices you make when you experience an urge will dictate the intensity of future urges. If you elect to give in, the urge will most likely come back, and when it does, the urge may be even stronger than it was the first time you experienced it. If you refer back to Figure 1, Urge 1 is an example of what might happen the next time a person experiences an urge to eat something when he or she isn't hungry. Notice that the intensity of the urge is greater and it lasts longer. This pattern continues making it more difficult to resist each time.
An easy way to picture this is to think of a child who is crying for candy in the grocery store. If you give in, and give the child the candy he will stop crying and you can save yourself the embarrassment of creating a scene in the store. However, the next time you are at the grocery store the child will most likely cry again, because he realizes if he cries long and hard enough you will eventually succumb to his demands. While initially giving in to the child seems like a fast and painless solution, it ultimately creates a bigger problem long-term. If you continually give in you begin to reward and shape an unwanted behavior.
The alternative is to not give in to the child who is crying, despite the temper tantrum being thrown in the check-out aisle and the judging stares by the other shoppers. By saying no, the child will learn that he can't expect candy every time he is in the grocery store, and over time, not only will he NOT create a scene, but he may even no longer ask. Notice Urges 3-5 on Figure 1. Over time, (if you do not give in) urges become weaker and occur less frequently, making it easier and easier to say 'no' to the unwanted behavior. The goal then is to ride out the urge wave using behavioral strategies (i.e. your surfing technique).
First, identify your triggers (situations, places or foods that make you want to eat when you are not hungry). These can include the following:
• Watching TV
• Keeping tempting food at home
• Having a stressful day at home or work
• Having food in your desk
• Hanging out in the kitchen
• Sitting at the dining room table after you have finished eating
• Meeting friends or coworkers for drinks
• Unpacking groceries
• Making the kids' lunches at night
Triggers are different for every person, and depending on the specific trigger the urge may be fairly weak or extremely strong. Take some time and list your personal triggers, noting specifically how strong of an urge you experience with each trigger. Then make a plan.
You have several options for overcoming urges. When creating your plan, the easiest approach is to avoid your triggers altogether. For example, if the trigger is having tempting food in the house, get rid of it or store it in a less accessible location such as the freezer. Keep food in a coworker's desk or another location. Have someone else unpack the groceries or make the kids' lunches, etc. However, sometimes you may find avoiding the trigger is impossible. All of us would probably prefer to avoid a stressful day, but that is not always within our control. In these situations then, the goal is ride the urge out, knowing it will ultimately go away.
SUBSTITUTE another activity
If you normally respond to your trigger by eating, find a substitute activity instead:
• Stressful day? Rather than grab the first thing from the vending machine, take a 5 minute break to unwind. Close your eyes, take several deep breaths, and refocus. Eating is not something that will take the stressor away, so be careful of using food in an attempt to forget the tension. Instead, use this opportunity to identify practical solutions to dealing with the stress.
• Instead of eating while watching TV, do some calisthenics or stretching exercises. If you have exercise equipment, use it.
• Catch up on your correspondence. Instead of eating when you are not hungry, email, call or write a letter to a friend.
• Drink unsweetened green tea, or chew sugarless gum while you work instead of snacking.
• Ladies, pamper yourself with a mini-manicure. If you normally snack in the evening, paint your fingernails. It makes it more difficult to snack with wet nails, and by the time your nails have dried, the urge most likely will have passed.
• Do you have photographs to organize, closets to rearrange, old clothes to pack up for charity? Use activities like these to distract you when the urge hits. The bonus is that little chores you may have been putting off finally get accomplished, and you maintain your healthful eating habits!
• Take a bath, listen to music you enjoy or leave the house and go for a walk if the urge to eat is strongest in the evening. Try to determine substitute activities that are incompatible with eating, to have the strongest chance at success.
Find an ALTERNATIVE solution
You may find that your biggest trigger is the habit of snacking when you are not hungry. For example, you snack in the evening just because, or you snack at work because you are bored, etc. Finding alternative routines can help to overcome urges you experience. To do this, you need to identify the normal routine and then disrupt it slightly.
• If you become bored or tired in the afternoon at work or home, make a list of future projects you would like to accomplish and develop 1-2 strategies for completing these. These can be personal or professional goals, but either way, goal-setting allows you to focus on the direction you are headed rather than the habits you are currently 'stuck' in.
• Instead of walking straight into the kitchen after work, go to another room. Organize your things from the day, sort through the mail, go to the computer and check e-mail, etc. Create a different routine that does not lead to snacking.
When in Doubt, DELAY!
If all else fails, delay. Tell yourself you will not act on the urge for at least 15 minutes. However, you must find some other activity to distract you. The worst way to tame an urge is to have a watch in one hand, fork in the other, staring down the chocolate cake for 15 minutes! This is a sure fire way to give right in to temptation! If in 15 minutes, you still feel like giving in, wait another 10 minutes. By waiting, not only are you riding the urge out, you also have the opportunity to reflect on whether this is really an urge you wish to give in to. You may find that you decide your commitment to healthier eating and exercise behaviors is more important than any piece of chocolate cake!
Enjoy today!
Tuesday, October 7, 2008
Omega 3's for optimal health and nutrition
Today’s Re-Powering information: - It’s rare that I recommend a supplement other than a great multi vitamin (unless you are tested and found deficient), but the other supplement that I am sold on is Omega 3 for so many great reasons. First of all it has many healing properties such as supporting critical functions in the brain, blood vessels and immune system, produces compounds that are involved in cell division and growth, blood clotting, muscle activity, and digestion. And is critical for brain development and function. The American Journal of Clinical Nutrition published promising reports on the positive effects of omega-3s.
In addition to known protection from cancer, macular degeneration and diabetes, new research showed that consuming 11 ounces of fish's polyunsaturated fats on a weekly basis cut irregular heartbeat conditions by 29 percent. There is much research to support benefits to everything from cancer to weight loss, arthritis to skin conditions, eating disorders to menstral pain. The reason I recommend supplementing with omega 3 is that Americans only eat three ounces of fish per week, even though the American Heart Association recommends at least eight ounces in that period.
Omega 3’s are essential for our health and can not be manufactured by the body. I recommend the omega 3 found at www.mynutritionstore.us/personaltrainer.
Here’s another great article from Alt MD on all of the benefits of the Omega 3’s which are backed by extensive research.
http://altmd.com/Articles/Omega3-fatty-acids
Overview
Omega-3 fatty acids are considered essential fatty acids. They are essential to human health but cannot be manufactured by the body. For this reason, omega-3 fatty acids must be obtained from food. Omega-3 fatty acids can be found in fish, such as salmon, tuna, and halibut, other marine life such as algae and krill, certain plants (including purslane), and nut oils. Also known as polyunsaturated fatty acids (PUFAs), omega-3 fatty acids play a crucial role in brain function as well as normal growth and development. The American Heart Association recommends eating fish (particularly fatty fish such as mackerel, lake trout, herring, sardines, albacore tuna, and salmon) at least 2 times a week. It is advised that pregnant women and mothers, nursing mothers, young children, and women who might become pregnant not eat several types of fish, including swordfish, shark, and king mackerel. These individuals should also limit consumption of other fish, including albacore tuna, salmon, and herring. They can take omega-3 fatty acids in quality dietary supplements that are certified mercury-free by a reputable third-party lab.
There are three major types of omega 3 fatty acids that are ingested in foods and used by the body: alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). Once eaten, the body converts ALA to EPA and DHA, the two types of omega-3 fatty acids more readily used by the body. Extensive research indicates that omega-3 fatty acids reduce inflammation and help prevent risk factors associated with chronic diseases such as heart disease, cancer, and arthritis. These essential fatty acids are highly concentrated in the brain and appear to be particularly important for cognitive (brain memory and performance) and behavioral function. In fact, infants who do not get enough omega-3 fatty acids from their mothers during pregnancy are at risk for developing vision and nerve problems. Symptoms of omega-3 fatty acid deficiency include extreme tiredness (fatigue), poor memory, dry skin, heart problems, mood swings or depression, and poor circulation.
It is important to maintain an appropriate balance of omega-3 and omega-6 (another essential fatty acid) in the diet, as these two substances work together to promote health. Omega-3 fatty acids help reduce inflammation, and most omega-6 fatty acids tend to promote inflammation. An inappropriate balance of these essential fatty acids contributes to the development of disease while a proper balance helps maintain and even improve health. A healthy diet should consist of roughly 2 - 4 times more omega-6 fatty acids than omega-3 fatty acids. The typical American diet tends to contain 14 - 25 times more omega-6 fatty acids than omega-3 fatty acids, and many researchers believe this imbalance is a significant factor in the rising rate of inflammatory disorders in the United States.
In contrast, however, the Mediterranean diet consists of a healthier balance between omega-3 and omega-6 fatty acids, and many studies have shown that people who follow this diet are less likely to develop heart disease. It also contains another fatty acid, omega-9 fatty acids, which have been reported to help lower risks associated with cancer and heart disease. The Mediterranean diet does not include much meat (which is high in omega-6 fatty acids) and emphasizes foods rich in omega-3 fatty acids, including whole grains, fresh fruits and vegetables, fish, olive oil, garlic, as well as moderate wine consumption.
Uses
Clinical studies suggest that omega-3 fatty acids may be helpful in treating a variety of health conditions. The evidence is strongest for heart disease and problems that contribute to heart disease, but the range of possible uses for omega-3 fatty acids include:
High cholesterol
Those who follow a Mediterranean-style diet tend to have higher high density lipoprotein (HDL or "good" )cholesterol levels. Similar to those who follow a Mediterranean diet, Inuit Eskimos, who consume high amounts of omega-3 fatty acids from fatty fish, also tend to have increased HDL cholesterol and decreased triglycerides (fatty material that circulates in the blood). In addition, fish oil supplements containing eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have been reported in several large clinical studies to reduce low density lipoprotein (LDL or "bad") cholesterol and triglyceride levels. Finally, walnuts (which are rich in alpha linolenic acid or ALA) have been reported to lower total cholesterol and triglycerides in individuals with high cholesterol levels.
High blood pressure
Several clinical studies suggest that diets or supplements rich in omega-3 fatty acids lower blood pressure significantly in individuals with hypertension. An analysis of 17 clinical studies using fish oil supplements found that supplementation with 3 or more grams of fish oil daily can lead to significant reductions in blood pressure in individuals with untreated hypertension.
Heart disease
One of the best ways to help prevent and treat heart disease is to eat a low-fat diet and to replace foods rich in saturated and trans-fat with those that are rich in monounsaturated and polyunsaturated fats (including omega-3 fatty acids). Clinical evidence suggests that EPA and DHA found in fish oil help reduce risk factors for heart disease including high cholesterol and high blood pressure. There is also strong evidence that these substances can help prevent and treat atherosclerosis by inhibiting the development of plaque and blood clots, each of which tends to clog arteries. Clinical studies of heart attack survivors have found that daily omega-3 fatty acid supplements dramatically reduce the risk of death, subsequent heart attacks, and stroke. Similarly, people who eat an ALA-rich diet are less likely to suffer a fatal heart attack.
Strong evidence from population-based clinical studies suggests that omega-3 fatty acid intake (primarily from fish) helps protect against stroke caused by plaque buildup and blood clots in the arteries that lead to the brain. In fact, eating at least 2 servings of fish per week can reduce the risk of stroke by as much as 50%. However, people who eat more than 3 grams of omega-3 fatty acids per day (equivalent to 3 servings of fish per day) may be at an increased risk for hemorrhagic stroke, a potentially fatal type of stroke in which an artery in the brain leaks or ruptures.
Diabetes
Individuals with diabetes tend to have high triglyceride and low HDL levels. Omega-3 fatty acids from fish oil can help lower triglycerides and apoproteins (markers of diabetes), and raise HDL, so people with diabetes may benefit from eating foods or taking supplements that contain DHA and EPA. ALA (from flaxseed, for example) may not have the same benefit as DHA and EPA because some people with diabetes lack the ability to efficiently convert ALA to a form of omega-3 fatty acids that the body can use readily. There have been slight increases reported in fasting blood sugar levels in patients with type 2 diabetes while taking fish oil supplements.
Weight loss
Many individuals who are overweight suffer from poor blood sugar control, diabetes, and high cholesterol. Clinical studies suggest that overweight people who follow a weight loss program that includes exercise tend to achieve better control over their blood sugar and cholesterol levels when fish rich in omega-3 fatty acids (such as salmon, mackerel, and herring) is a staple in their low-fat diet.
Arthritis
Most clinical studies investigating the use of omega-3 fatty acid supplements for inflammatory joint conditions have focused almost entirely on rheumatoid arthritis. Several articles reviewing the research in this area conclude that omega-3 fatty acid supplements reduce tenderness in joints, decrease morning stiffness, and allow for a reduction in the amount of medication needed for people with rheumatoid arthritis.
In addition, laboratory studies suggest that diets rich in omega-3 fatty acids (and low in the inflammatory omega-6 fatty acids) may benefit people with other inflammatory disorders, such as osteoarthritis. In fact, several test tube studies of cartilage-containing cells have found that omega-3 fatty acids decrease inflammation and reduce the activity of enzymes that destroy cartilage. Similarly, New Zealand green lipped mussel (Perna canaliculus), another potential source of omega-3 fatty acids, has been reported to reduce joint stiffness and pain, increase grip strength, and enhance walking pace in a small group of people with osteoarthritis. In some participants, symptoms worsened before they improved.
An analysis was conducted of 17 randomized, controlled clinical trials assessing the pain relieving effects of omega-3 fatty acid supplementation in patients with rheumatoid arthritis or joint pain caused by inflammatory bowel disease (IBS) and painful menstruation (dysmenorrhea). The results suggest that omega-3 fatty acids are effective treatment, along with conventional therapies such as anti-inflammatory drugs, for joint pain associated with rheumatoid arthritis, inflammatory bowel disease, and dysmenorrhea.
Osteoporosis
Clinical studies suggest that omega-3 fatty acids such as EPA help increase levels of calcium in the body, deposit calcium in the bones, and improve bone strength. In addition, studies also suggest that people who are deficient in certain essential fatty acids (particularly EPA and gamma-linolenic acid [GLA], an omega-6 fatty acid) are more likely to suffer from bone loss than those with normal levels of these fatty acids. In a study of women over 65 with osteoporosis, those given EPA and GLA supplements experienced significantly less bone loss over 3 years than those who were given a placebo. Many of these women also experienced an increase in bone density.
Depression
People who do not get enough omega-3 fatty acids or do not maintain a healthy balance of omega-3 to omega-6 fatty acids in their diet may be at an increased risk for depression. The omega-3 fatty acids are important components of nerve cell membranes. They help nerve cells communicate with each other, which is an essential step in maintaining good mental health. In particular, DHA is involved in a variety of nerve cell processes.
Levels of omega-3 fatty acids were found to be measurably low and the ratio of omega-6 to omega-3 fatty acids were particularly high in a clinical study of patients hospitalized for depression. In a clinical study of individuals with depression, those who ate a healthy diet consisting of fatty fish 2 - 3 times per week for 5 years experienced a significant reduction in feelings of depression and hostility.
Bipolar disorder
In a clinical study of 30 people with bipolar disorder, those who were treated with EPA and DHA (in combination with their usual mood stabilizing medications) for 4 months experienced fewer mood swings and recurrence of either depression or mania than those who received placebo. Another 4-month long clinical study treating individuals with bipolar depression and rapid cycling bipolar disorder did not find evidence of efficacy for the use of in EPA in these patients.
Schizophrenia
Preliminary clinical evidence suggests that people with schizophrenia experience an improvement in symptoms when given omega-3 fatty acids. However, a recent well-designed study concluded that EPA supplements are no better than placebo in improving symptoms of this condition. The conflicting results suggest that more research is needed before conclusions can be drawn about the benefit of omega-3 fatty acids for schizophrenia. Similar to diabetes, individuals with schizophrenia may not be able to convert ALA to EPA or DHA efficiently.
Attention deficit/hyperactivity disorder (ADHD)
Children with attention deficit/hyperactivity disorder (ADHD) may have low levels of certain essential fatty acids (including EPA and DHA) in their bodies. In a clinical study of nearly 100 boys, those with lower levels of omega-3 fatty acids demonstrated more learning and behavioral problems (such as temper tantrums and sleep disturbances) than boys with normal omega-3 fatty acid levels. In animal studies, low levels of omega-3 fatty acids have been shown to lower the concentration of certain brain chemicals (such as dopamine and serotonin) related to attention and motivation. Clinical studies that examine the ability of omega-3 supplements to improve symptoms of ADHD are still needed. At this point in time, eating foods high in omega-3 fatty acids is a reasonable approach for someone with ADHD. A clinical study used omega-3 and omega-6 fatty acid supplementation in 117 children with ADHD. They study found significant improvements in reading, spelling, and behavior in the children over the 3 months of therapy. Another clinical study found that omega-3 fatty acid supplementation helped to decrease physical aggression in school children with ADHD. More studies, including comparisons with drug therapies (such as stimulants), should be performed.
Eating disorders
Clinical studies suggest that men and women with anorexia nervosa have lower than optimal levels of polyunsaturated fatty acids (including ALA and GLA). To prevent the complications associated with essential fatty acid deficiencies, some experts recommend that treatment programs for anorexia nervosa include PUFA-rich foods such as fish and organ meats (which include omega-6 fatty acids).
Burns
Essential fatty acids have been used to reduce inflammation and promote wound healing in burn victims. Animal research indicates that omega-3 fatty acids help promote a healthy balance of proteins in the body -- protein balance is important for recovery after sustaining a burn. Further research is necessary to determine whether omega-3s benefit people in the same way.
Skin disorders
In one clinical study, 13 people with a particular sensitivity to the sun known as photo dermatitis showed significantly less sensitivity to UV rays after taking fish oil supplements. Still, research indicates that topical sunscreens are much better at protecting the skin from damaging effects of the sun than omega-3 fatty acids. In another study of 40 people with psoriasis, those who were treated with medications and EPA supplements did better than those treated with the medications alone. In addition, many clinicians believe that flaxseed (which contains omega-3 fatty acids) is helpful for treating acne.
Inflammatory bowel disease (IBD)
When added to medication, such as sulfasalazine (a standard medication for IBD), omega-3 fatty acids may reduce symptoms of Crohn's disease and ulcerative colitis -- the 2 types of IBD. More studies to investigate this preliminary finding are under way. In animals, it appears that ALA works better at decreasing bowel inflammation than EPA and DHA. Plus, fish oil supplements can cause side effects that are similar to symptoms of IBD (such as flatulence, belching, bloating, and diarrhea).
Asthma
Clinical research suggests that omega-3 fatty acid supplements (in the form of perilla seed oil, which is rich in ALA) may decrease inflammation and improve lung function in adults with asthma. Omega-6 fatty acids have the opposite effect: they tend to increase inflammation and worsen respiratory function. In a small, well-designed clinical study of 29 children with asthma, those who took fish oil supplements rich in EPA and DHA for 10 months had improvement in their symptoms compared to children who took a placebo pill.
Macular Degeneration
A questionnaire administered to more than 3,000 people over the age of 49 found that those who consumed more fish in their diet were less likely to have macular degeneration (a serious age-related eye condition that can progress to blindness) than those who consumed less fish. Similarly, a clinical study comparing 350 people with macular degeneration to 500 without the eye disease found that those with a healthy dietary balance of omega-3 and omega-6 fatty acids and higher intake of fish in their diets were less likely to have this particular eye disorder. Another larger clinical study confirms that EPA and DHA from fish, 4 or more times per week, may reduce the risk of developing macular degeneration. Notably, however, this same study suggests that ALA may actually increase the risk of this eye condition.
Menstrual pain
In a clinical study of nearly 200 Danish women, those with the highest dietary intake of omega-3 fatty acids had the mildest symptoms, such as hot flashes and increased sweating, during menstruation.
Colon cancer
Consuming significant amounts of foods rich in omega-3 fatty acids appears to reduce the risk of colorectal cancer. For example, Eskimos, who tend to follow a high-fat diet but eat significant amounts of fish rich in omega-3 fatty acids, have a low rate of colorectal cancer. Animal studies and laboratory studies have found that omega-3 fatty acids prevent worsening of colon cancer while omega-6 fatty acids promote the growth of colon tumors. Daily consumption of EPA and DHA also appeared to slow or even reverse the progression of colon cancer in people with early stages of the disease.
Clinical studies have reported that low levels of omega-3 fatty acids in the body are a marker for an increased risk of colon cancer.
However, in an animal study of rats with metastatic colon cancer (in other words, cancer that has spread to other parts of the body such as the liver), omega-3 fatty acids actually promoted the growth of cancer cells in the liver. Until more information is available, it is best for people with advanced stages of colorectal cancer to avoid omega-3 fatty acid supplements and diets rich in this substance.
Breast cancer
Although not all experts agree, women who regularly consume foods rich in omega-3 fatty acids over many years may be less likely to develop breast cancer. In addition, the risk of dying from breast cancer may be significantly less for those who eat large quantities of omega-3 from fish and brown kelp seaweed (common in Japan). This is particularly true among women who substitute fish for meat. The balance between omega-3 and omega-6 fatty acids appears to play an important role in the development and growth of breast cancer. Further research is still needed to understand the effect that omega-3 fatty acids may have on the prevention or treatment of breast cancer. For example, researchers speculate that omega-3 fatty acids in combination with other nutrients (namely, vitamin C, vitamin E, beta-carotene, selenium, and coenzyme Q10) may prove to be of particular value for preventing and treating breast cancer.
Prostate cancer
Laboratory and animal studies indicate that omega-3 fatty acids (specifically, DHA and EPA) may inhibit the growth of prostate cancer. Similarly, population based clinical studies of groups of men suggest that a low-fat diet with the addition of omega-3 fatty acids from fish or fish oil help prevent the development of prostate cancer. Like breast cancer, the balance of omega-3 to omega-6 fatty acids appears to be particularly important for reducing the risk of this condition. ALA, however, may not offer the same benefits as EPA and DHA. In fact, one recent clinical study evaluating 67 men with prostate cancer found that they had higher levels of ALA compared to men without prostate cancer. More research in this area is needed.
Other
Although further research is needed, preliminary evidence suggests that omega-3 fatty acids may also prove helpful in protecting against certain infections and treating a variety of conditions, including autism, ulcers, migraine headaches, preterm labor, emphysema, psoriasis, glaucoma, Lyme disease, systemic lupus erythmatosus (lupus), irregular heart beats (arrhythmias), multiple sclerosis, and panic attacks. Omega-3 fatty acid supplementation may also help to reduce stress and the effects it has on the body.
Dietary Sources
Fish, plant, and nut oils are the primary dietary source of omega-3 fatty acids. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are found in cold-water fish such as salmon, mackerel, halibut, sardines, tuna, and herring. ALA is found in flaxseeds, flaxseed oil, canola (rapeseed) oil, soybeans, soybean oil, pumpkin seeds, pumpkin seed oil, purslane, perilla seed oil, walnuts, and walnut oil. Other sources of omega-3 fatty acids include sea life such as krill and algae.
Available Forms
In addition to the dietary sources described, EPA and DHA can be taken in the form of fish oil capsules. Flaxseed, flaxseed oil, fish and krill oils should be kept refrigerated. Whole flaxseeds must be ground within 24 hours of use, otherwise the ingredients lose their activity. Flaxseeds are also available in ground form in a special mylar package so that the components in the flaxseeds stay active.
Be sure to buy omega-3 fatty acid supplements made by established companies who certify that their products are free of heavy metals such as mercury, lead, and cadmium.
How to Take It
Dosing for fish oil supplements should be based on the amount of EPA and DHA in the product, not on the total amount of fish oil. Supplements vary in the amounts and ratios of EPA and DHA. A common amount of omega-3 fatty acids in fish oil capsules is 0.18 grams (180 mg) of EPA and 0.12 grams (120 mg) of DHA. Five grams of fish oil contains approximately 0.17 - 0.56 grams (170 -560 mg) of EPA and 0.072 - 0.31 grams (72 - 310 mg) of DHA. Different types of fish contain variable amounts of omega-3 fatty acids, and different types of nuts or oil contain variable amounts of a-linolenic acid. Fish oils contain approximately 9 calories per gram of oil.
Children (18 years and younger)
The precise safe and effective doses of all types of omega-3 fatty acid supplements in children have not been established. Omega-3 fatty acids are used in some infant formulas, although effective doses are not clearly established. Ingestion of fresh fish should be limited in young children due to the presence of potentially harmful environmental contaminants, including mercury. Fish oil capsules should not be used in children except under the direction of a health care provider.
Adults
Individuals taking more than 3 grams daily of omega-3 fatty acids from capsules should do so only under the supervision of a health care provider due to an increase risk of bleeding.
For healthy adults with no history of heart disease: The American Heart Association (AHA) recommends eating fish at least 2 times per week.
For adults with coronary heart disease: The American Heart Association (AHA) recommends an omega-3 fatty acid supplement (as fish oils), 1 gram daily of EPA and DHA. It may take 2 - 3 weeks for benefits of fish oil supplements to be seen.
For adults with high cholesterol levels: The American Heart Association (AHA) recommends an omega-3 fatty acid supplement (as fish oils), 2 - 4 grams daily of EPA and DHA. It may take 2 - 3 weeks for benefits of fish oil supplements to be seen.
Precautions
Because of the potential for side effects and interactions with medications, dietary supplements should be taken only under the supervision of a knowledgeable health care provider.
Omega-3 fatty acids should be used cautiously by people who bruise easily, have a bleeding disorder, or take blood-thinning medications, including warfarin (Coumadin) or clopidogrel (Plavix), because excessive amounts of omega-3 fatty acids may lead to bleeding. In fact, people who eat more than three grams of omega-3 fatty acids per day (equivalent to 3 servings of fish per day) may be at an increased risk for hemorrhagic stroke, a potentially fatal condition in which an artery in the brain leaks or ruptures.
Fish oil can cause flatulence, bloating, belching, and diarrhea. Time-release preparations may reduce these side effects, however.
People with either diabetes or schizophrenia may lack the ability to convert alpha-linolenic acid (ALA) to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), the forms more readily used in the body. Therefore, people with these conditions should obtain their omega-3 fatty acids from dietary sources rich in EPA and DHA. Also, individuals with type 2 diabetes may experience increases in fasting blood sugar levels while taking fish oil supplements. If you have type 2 diabetes, only use fish oil supplements under the supervision of a health care provider.
Although studies have found that regular consumption of fish (which includes the omega-3 fatty acids EPA and DHA) may reduce the risk of macular degeneration, a recent study including 2 large groups of men and women found that diets rich in ALA may substantially increase the risk of this disease. More research is needed in this area. Until this information becomes available, it is best for people with macular degeneration to obtain omega-3 fatty acids from sources of EPA and DHA, rather than ALA.
Similar to macular degeneration, fish and fish oil may protect against prostate cancer, but ALA may be associated with increased risk of prostate cancer in men. More research in this area is needed.
Fish (and fish oil supplements) may contain potentially harmful contaminants, such as heavy metals (including mercury), dioxins, and polychlorinated biphenyls (PCBs). For sport-caught fish, the U.S. Environmental Protection Agency (EPA) recommends that intake be limited in pregnant or nursing women to a single 6-ounce meal per week, and in young children to less than 2 ounces per week. For farm-raised, imported, or marine fish, the U.S. Food and Drug Administration recommends that pregnant or nursing women and young children avoid eating types with higher levels of mercury (such as mackerel, shark, swordfish, or tilefish), and less than 12 ounces per week of other fish types. Unrefined fish oil preparations may contain pesticides.
End.
For a high quality Omega 3 fish oil, you can find one at www.mynutritionstore.us/personaltrainer
In addition to known protection from cancer, macular degeneration and diabetes, new research showed that consuming 11 ounces of fish's polyunsaturated fats on a weekly basis cut irregular heartbeat conditions by 29 percent. There is much research to support benefits to everything from cancer to weight loss, arthritis to skin conditions, eating disorders to menstral pain. The reason I recommend supplementing with omega 3 is that Americans only eat three ounces of fish per week, even though the American Heart Association recommends at least eight ounces in that period.
Omega 3’s are essential for our health and can not be manufactured by the body. I recommend the omega 3 found at www.mynutritionstore.us/personaltrainer.
Here’s another great article from Alt MD on all of the benefits of the Omega 3’s which are backed by extensive research.
http://altmd.com/Articles/Omega3-fatty-acids
Overview
Omega-3 fatty acids are considered essential fatty acids. They are essential to human health but cannot be manufactured by the body. For this reason, omega-3 fatty acids must be obtained from food. Omega-3 fatty acids can be found in fish, such as salmon, tuna, and halibut, other marine life such as algae and krill, certain plants (including purslane), and nut oils. Also known as polyunsaturated fatty acids (PUFAs), omega-3 fatty acids play a crucial role in brain function as well as normal growth and development. The American Heart Association recommends eating fish (particularly fatty fish such as mackerel, lake trout, herring, sardines, albacore tuna, and salmon) at least 2 times a week. It is advised that pregnant women and mothers, nursing mothers, young children, and women who might become pregnant not eat several types of fish, including swordfish, shark, and king mackerel. These individuals should also limit consumption of other fish, including albacore tuna, salmon, and herring. They can take omega-3 fatty acids in quality dietary supplements that are certified mercury-free by a reputable third-party lab.
There are three major types of omega 3 fatty acids that are ingested in foods and used by the body: alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). Once eaten, the body converts ALA to EPA and DHA, the two types of omega-3 fatty acids more readily used by the body. Extensive research indicates that omega-3 fatty acids reduce inflammation and help prevent risk factors associated with chronic diseases such as heart disease, cancer, and arthritis. These essential fatty acids are highly concentrated in the brain and appear to be particularly important for cognitive (brain memory and performance) and behavioral function. In fact, infants who do not get enough omega-3 fatty acids from their mothers during pregnancy are at risk for developing vision and nerve problems. Symptoms of omega-3 fatty acid deficiency include extreme tiredness (fatigue), poor memory, dry skin, heart problems, mood swings or depression, and poor circulation.
It is important to maintain an appropriate balance of omega-3 and omega-6 (another essential fatty acid) in the diet, as these two substances work together to promote health. Omega-3 fatty acids help reduce inflammation, and most omega-6 fatty acids tend to promote inflammation. An inappropriate balance of these essential fatty acids contributes to the development of disease while a proper balance helps maintain and even improve health. A healthy diet should consist of roughly 2 - 4 times more omega-6 fatty acids than omega-3 fatty acids. The typical American diet tends to contain 14 - 25 times more omega-6 fatty acids than omega-3 fatty acids, and many researchers believe this imbalance is a significant factor in the rising rate of inflammatory disorders in the United States.
In contrast, however, the Mediterranean diet consists of a healthier balance between omega-3 and omega-6 fatty acids, and many studies have shown that people who follow this diet are less likely to develop heart disease. It also contains another fatty acid, omega-9 fatty acids, which have been reported to help lower risks associated with cancer and heart disease. The Mediterranean diet does not include much meat (which is high in omega-6 fatty acids) and emphasizes foods rich in omega-3 fatty acids, including whole grains, fresh fruits and vegetables, fish, olive oil, garlic, as well as moderate wine consumption.
Uses
Clinical studies suggest that omega-3 fatty acids may be helpful in treating a variety of health conditions. The evidence is strongest for heart disease and problems that contribute to heart disease, but the range of possible uses for omega-3 fatty acids include:
High cholesterol
Those who follow a Mediterranean-style diet tend to have higher high density lipoprotein (HDL or "good" )cholesterol levels. Similar to those who follow a Mediterranean diet, Inuit Eskimos, who consume high amounts of omega-3 fatty acids from fatty fish, also tend to have increased HDL cholesterol and decreased triglycerides (fatty material that circulates in the blood). In addition, fish oil supplements containing eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have been reported in several large clinical studies to reduce low density lipoprotein (LDL or "bad") cholesterol and triglyceride levels. Finally, walnuts (which are rich in alpha linolenic acid or ALA) have been reported to lower total cholesterol and triglycerides in individuals with high cholesterol levels.
High blood pressure
Several clinical studies suggest that diets or supplements rich in omega-3 fatty acids lower blood pressure significantly in individuals with hypertension. An analysis of 17 clinical studies using fish oil supplements found that supplementation with 3 or more grams of fish oil daily can lead to significant reductions in blood pressure in individuals with untreated hypertension.
Heart disease
One of the best ways to help prevent and treat heart disease is to eat a low-fat diet and to replace foods rich in saturated and trans-fat with those that are rich in monounsaturated and polyunsaturated fats (including omega-3 fatty acids). Clinical evidence suggests that EPA and DHA found in fish oil help reduce risk factors for heart disease including high cholesterol and high blood pressure. There is also strong evidence that these substances can help prevent and treat atherosclerosis by inhibiting the development of plaque and blood clots, each of which tends to clog arteries. Clinical studies of heart attack survivors have found that daily omega-3 fatty acid supplements dramatically reduce the risk of death, subsequent heart attacks, and stroke. Similarly, people who eat an ALA-rich diet are less likely to suffer a fatal heart attack.
Strong evidence from population-based clinical studies suggests that omega-3 fatty acid intake (primarily from fish) helps protect against stroke caused by plaque buildup and blood clots in the arteries that lead to the brain. In fact, eating at least 2 servings of fish per week can reduce the risk of stroke by as much as 50%. However, people who eat more than 3 grams of omega-3 fatty acids per day (equivalent to 3 servings of fish per day) may be at an increased risk for hemorrhagic stroke, a potentially fatal type of stroke in which an artery in the brain leaks or ruptures.
Diabetes
Individuals with diabetes tend to have high triglyceride and low HDL levels. Omega-3 fatty acids from fish oil can help lower triglycerides and apoproteins (markers of diabetes), and raise HDL, so people with diabetes may benefit from eating foods or taking supplements that contain DHA and EPA. ALA (from flaxseed, for example) may not have the same benefit as DHA and EPA because some people with diabetes lack the ability to efficiently convert ALA to a form of omega-3 fatty acids that the body can use readily. There have been slight increases reported in fasting blood sugar levels in patients with type 2 diabetes while taking fish oil supplements.
Weight loss
Many individuals who are overweight suffer from poor blood sugar control, diabetes, and high cholesterol. Clinical studies suggest that overweight people who follow a weight loss program that includes exercise tend to achieve better control over their blood sugar and cholesterol levels when fish rich in omega-3 fatty acids (such as salmon, mackerel, and herring) is a staple in their low-fat diet.
Arthritis
Most clinical studies investigating the use of omega-3 fatty acid supplements for inflammatory joint conditions have focused almost entirely on rheumatoid arthritis. Several articles reviewing the research in this area conclude that omega-3 fatty acid supplements reduce tenderness in joints, decrease morning stiffness, and allow for a reduction in the amount of medication needed for people with rheumatoid arthritis.
In addition, laboratory studies suggest that diets rich in omega-3 fatty acids (and low in the inflammatory omega-6 fatty acids) may benefit people with other inflammatory disorders, such as osteoarthritis. In fact, several test tube studies of cartilage-containing cells have found that omega-3 fatty acids decrease inflammation and reduce the activity of enzymes that destroy cartilage. Similarly, New Zealand green lipped mussel (Perna canaliculus), another potential source of omega-3 fatty acids, has been reported to reduce joint stiffness and pain, increase grip strength, and enhance walking pace in a small group of people with osteoarthritis. In some participants, symptoms worsened before they improved.
An analysis was conducted of 17 randomized, controlled clinical trials assessing the pain relieving effects of omega-3 fatty acid supplementation in patients with rheumatoid arthritis or joint pain caused by inflammatory bowel disease (IBS) and painful menstruation (dysmenorrhea). The results suggest that omega-3 fatty acids are effective treatment, along with conventional therapies such as anti-inflammatory drugs, for joint pain associated with rheumatoid arthritis, inflammatory bowel disease, and dysmenorrhea.
Osteoporosis
Clinical studies suggest that omega-3 fatty acids such as EPA help increase levels of calcium in the body, deposit calcium in the bones, and improve bone strength. In addition, studies also suggest that people who are deficient in certain essential fatty acids (particularly EPA and gamma-linolenic acid [GLA], an omega-6 fatty acid) are more likely to suffer from bone loss than those with normal levels of these fatty acids. In a study of women over 65 with osteoporosis, those given EPA and GLA supplements experienced significantly less bone loss over 3 years than those who were given a placebo. Many of these women also experienced an increase in bone density.
Depression
People who do not get enough omega-3 fatty acids or do not maintain a healthy balance of omega-3 to omega-6 fatty acids in their diet may be at an increased risk for depression. The omega-3 fatty acids are important components of nerve cell membranes. They help nerve cells communicate with each other, which is an essential step in maintaining good mental health. In particular, DHA is involved in a variety of nerve cell processes.
Levels of omega-3 fatty acids were found to be measurably low and the ratio of omega-6 to omega-3 fatty acids were particularly high in a clinical study of patients hospitalized for depression. In a clinical study of individuals with depression, those who ate a healthy diet consisting of fatty fish 2 - 3 times per week for 5 years experienced a significant reduction in feelings of depression and hostility.
Bipolar disorder
In a clinical study of 30 people with bipolar disorder, those who were treated with EPA and DHA (in combination with their usual mood stabilizing medications) for 4 months experienced fewer mood swings and recurrence of either depression or mania than those who received placebo. Another 4-month long clinical study treating individuals with bipolar depression and rapid cycling bipolar disorder did not find evidence of efficacy for the use of in EPA in these patients.
Schizophrenia
Preliminary clinical evidence suggests that people with schizophrenia experience an improvement in symptoms when given omega-3 fatty acids. However, a recent well-designed study concluded that EPA supplements are no better than placebo in improving symptoms of this condition. The conflicting results suggest that more research is needed before conclusions can be drawn about the benefit of omega-3 fatty acids for schizophrenia. Similar to diabetes, individuals with schizophrenia may not be able to convert ALA to EPA or DHA efficiently.
Attention deficit/hyperactivity disorder (ADHD)
Children with attention deficit/hyperactivity disorder (ADHD) may have low levels of certain essential fatty acids (including EPA and DHA) in their bodies. In a clinical study of nearly 100 boys, those with lower levels of omega-3 fatty acids demonstrated more learning and behavioral problems (such as temper tantrums and sleep disturbances) than boys with normal omega-3 fatty acid levels. In animal studies, low levels of omega-3 fatty acids have been shown to lower the concentration of certain brain chemicals (such as dopamine and serotonin) related to attention and motivation. Clinical studies that examine the ability of omega-3 supplements to improve symptoms of ADHD are still needed. At this point in time, eating foods high in omega-3 fatty acids is a reasonable approach for someone with ADHD. A clinical study used omega-3 and omega-6 fatty acid supplementation in 117 children with ADHD. They study found significant improvements in reading, spelling, and behavior in the children over the 3 months of therapy. Another clinical study found that omega-3 fatty acid supplementation helped to decrease physical aggression in school children with ADHD. More studies, including comparisons with drug therapies (such as stimulants), should be performed.
Eating disorders
Clinical studies suggest that men and women with anorexia nervosa have lower than optimal levels of polyunsaturated fatty acids (including ALA and GLA). To prevent the complications associated with essential fatty acid deficiencies, some experts recommend that treatment programs for anorexia nervosa include PUFA-rich foods such as fish and organ meats (which include omega-6 fatty acids).
Burns
Essential fatty acids have been used to reduce inflammation and promote wound healing in burn victims. Animal research indicates that omega-3 fatty acids help promote a healthy balance of proteins in the body -- protein balance is important for recovery after sustaining a burn. Further research is necessary to determine whether omega-3s benefit people in the same way.
Skin disorders
In one clinical study, 13 people with a particular sensitivity to the sun known as photo dermatitis showed significantly less sensitivity to UV rays after taking fish oil supplements. Still, research indicates that topical sunscreens are much better at protecting the skin from damaging effects of the sun than omega-3 fatty acids. In another study of 40 people with psoriasis, those who were treated with medications and EPA supplements did better than those treated with the medications alone. In addition, many clinicians believe that flaxseed (which contains omega-3 fatty acids) is helpful for treating acne.
Inflammatory bowel disease (IBD)
When added to medication, such as sulfasalazine (a standard medication for IBD), omega-3 fatty acids may reduce symptoms of Crohn's disease and ulcerative colitis -- the 2 types of IBD. More studies to investigate this preliminary finding are under way. In animals, it appears that ALA works better at decreasing bowel inflammation than EPA and DHA. Plus, fish oil supplements can cause side effects that are similar to symptoms of IBD (such as flatulence, belching, bloating, and diarrhea).
Asthma
Clinical research suggests that omega-3 fatty acid supplements (in the form of perilla seed oil, which is rich in ALA) may decrease inflammation and improve lung function in adults with asthma. Omega-6 fatty acids have the opposite effect: they tend to increase inflammation and worsen respiratory function. In a small, well-designed clinical study of 29 children with asthma, those who took fish oil supplements rich in EPA and DHA for 10 months had improvement in their symptoms compared to children who took a placebo pill.
Macular Degeneration
A questionnaire administered to more than 3,000 people over the age of 49 found that those who consumed more fish in their diet were less likely to have macular degeneration (a serious age-related eye condition that can progress to blindness) than those who consumed less fish. Similarly, a clinical study comparing 350 people with macular degeneration to 500 without the eye disease found that those with a healthy dietary balance of omega-3 and omega-6 fatty acids and higher intake of fish in their diets were less likely to have this particular eye disorder. Another larger clinical study confirms that EPA and DHA from fish, 4 or more times per week, may reduce the risk of developing macular degeneration. Notably, however, this same study suggests that ALA may actually increase the risk of this eye condition.
Menstrual pain
In a clinical study of nearly 200 Danish women, those with the highest dietary intake of omega-3 fatty acids had the mildest symptoms, such as hot flashes and increased sweating, during menstruation.
Colon cancer
Consuming significant amounts of foods rich in omega-3 fatty acids appears to reduce the risk of colorectal cancer. For example, Eskimos, who tend to follow a high-fat diet but eat significant amounts of fish rich in omega-3 fatty acids, have a low rate of colorectal cancer. Animal studies and laboratory studies have found that omega-3 fatty acids prevent worsening of colon cancer while omega-6 fatty acids promote the growth of colon tumors. Daily consumption of EPA and DHA also appeared to slow or even reverse the progression of colon cancer in people with early stages of the disease.
Clinical studies have reported that low levels of omega-3 fatty acids in the body are a marker for an increased risk of colon cancer.
However, in an animal study of rats with metastatic colon cancer (in other words, cancer that has spread to other parts of the body such as the liver), omega-3 fatty acids actually promoted the growth of cancer cells in the liver. Until more information is available, it is best for people with advanced stages of colorectal cancer to avoid omega-3 fatty acid supplements and diets rich in this substance.
Breast cancer
Although not all experts agree, women who regularly consume foods rich in omega-3 fatty acids over many years may be less likely to develop breast cancer. In addition, the risk of dying from breast cancer may be significantly less for those who eat large quantities of omega-3 from fish and brown kelp seaweed (common in Japan). This is particularly true among women who substitute fish for meat. The balance between omega-3 and omega-6 fatty acids appears to play an important role in the development and growth of breast cancer. Further research is still needed to understand the effect that omega-3 fatty acids may have on the prevention or treatment of breast cancer. For example, researchers speculate that omega-3 fatty acids in combination with other nutrients (namely, vitamin C, vitamin E, beta-carotene, selenium, and coenzyme Q10) may prove to be of particular value for preventing and treating breast cancer.
Prostate cancer
Laboratory and animal studies indicate that omega-3 fatty acids (specifically, DHA and EPA) may inhibit the growth of prostate cancer. Similarly, population based clinical studies of groups of men suggest that a low-fat diet with the addition of omega-3 fatty acids from fish or fish oil help prevent the development of prostate cancer. Like breast cancer, the balance of omega-3 to omega-6 fatty acids appears to be particularly important for reducing the risk of this condition. ALA, however, may not offer the same benefits as EPA and DHA. In fact, one recent clinical study evaluating 67 men with prostate cancer found that they had higher levels of ALA compared to men without prostate cancer. More research in this area is needed.
Other
Although further research is needed, preliminary evidence suggests that omega-3 fatty acids may also prove helpful in protecting against certain infections and treating a variety of conditions, including autism, ulcers, migraine headaches, preterm labor, emphysema, psoriasis, glaucoma, Lyme disease, systemic lupus erythmatosus (lupus), irregular heart beats (arrhythmias), multiple sclerosis, and panic attacks. Omega-3 fatty acid supplementation may also help to reduce stress and the effects it has on the body.
Dietary Sources
Fish, plant, and nut oils are the primary dietary source of omega-3 fatty acids. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are found in cold-water fish such as salmon, mackerel, halibut, sardines, tuna, and herring. ALA is found in flaxseeds, flaxseed oil, canola (rapeseed) oil, soybeans, soybean oil, pumpkin seeds, pumpkin seed oil, purslane, perilla seed oil, walnuts, and walnut oil. Other sources of omega-3 fatty acids include sea life such as krill and algae.
Available Forms
In addition to the dietary sources described, EPA and DHA can be taken in the form of fish oil capsules. Flaxseed, flaxseed oil, fish and krill oils should be kept refrigerated. Whole flaxseeds must be ground within 24 hours of use, otherwise the ingredients lose their activity. Flaxseeds are also available in ground form in a special mylar package so that the components in the flaxseeds stay active.
Be sure to buy omega-3 fatty acid supplements made by established companies who certify that their products are free of heavy metals such as mercury, lead, and cadmium.
How to Take It
Dosing for fish oil supplements should be based on the amount of EPA and DHA in the product, not on the total amount of fish oil. Supplements vary in the amounts and ratios of EPA and DHA. A common amount of omega-3 fatty acids in fish oil capsules is 0.18 grams (180 mg) of EPA and 0.12 grams (120 mg) of DHA. Five grams of fish oil contains approximately 0.17 - 0.56 grams (170 -560 mg) of EPA and 0.072 - 0.31 grams (72 - 310 mg) of DHA. Different types of fish contain variable amounts of omega-3 fatty acids, and different types of nuts or oil contain variable amounts of a-linolenic acid. Fish oils contain approximately 9 calories per gram of oil.
Children (18 years and younger)
The precise safe and effective doses of all types of omega-3 fatty acid supplements in children have not been established. Omega-3 fatty acids are used in some infant formulas, although effective doses are not clearly established. Ingestion of fresh fish should be limited in young children due to the presence of potentially harmful environmental contaminants, including mercury. Fish oil capsules should not be used in children except under the direction of a health care provider.
Adults
Individuals taking more than 3 grams daily of omega-3 fatty acids from capsules should do so only under the supervision of a health care provider due to an increase risk of bleeding.
For healthy adults with no history of heart disease: The American Heart Association (AHA) recommends eating fish at least 2 times per week.
For adults with coronary heart disease: The American Heart Association (AHA) recommends an omega-3 fatty acid supplement (as fish oils), 1 gram daily of EPA and DHA. It may take 2 - 3 weeks for benefits of fish oil supplements to be seen.
For adults with high cholesterol levels: The American Heart Association (AHA) recommends an omega-3 fatty acid supplement (as fish oils), 2 - 4 grams daily of EPA and DHA. It may take 2 - 3 weeks for benefits of fish oil supplements to be seen.
Precautions
Because of the potential for side effects and interactions with medications, dietary supplements should be taken only under the supervision of a knowledgeable health care provider.
Omega-3 fatty acids should be used cautiously by people who bruise easily, have a bleeding disorder, or take blood-thinning medications, including warfarin (Coumadin) or clopidogrel (Plavix), because excessive amounts of omega-3 fatty acids may lead to bleeding. In fact, people who eat more than three grams of omega-3 fatty acids per day (equivalent to 3 servings of fish per day) may be at an increased risk for hemorrhagic stroke, a potentially fatal condition in which an artery in the brain leaks or ruptures.
Fish oil can cause flatulence, bloating, belching, and diarrhea. Time-release preparations may reduce these side effects, however.
People with either diabetes or schizophrenia may lack the ability to convert alpha-linolenic acid (ALA) to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), the forms more readily used in the body. Therefore, people with these conditions should obtain their omega-3 fatty acids from dietary sources rich in EPA and DHA. Also, individuals with type 2 diabetes may experience increases in fasting blood sugar levels while taking fish oil supplements. If you have type 2 diabetes, only use fish oil supplements under the supervision of a health care provider.
Although studies have found that regular consumption of fish (which includes the omega-3 fatty acids EPA and DHA) may reduce the risk of macular degeneration, a recent study including 2 large groups of men and women found that diets rich in ALA may substantially increase the risk of this disease. More research is needed in this area. Until this information becomes available, it is best for people with macular degeneration to obtain omega-3 fatty acids from sources of EPA and DHA, rather than ALA.
Similar to macular degeneration, fish and fish oil may protect against prostate cancer, but ALA may be associated with increased risk of prostate cancer in men. More research in this area is needed.
Fish (and fish oil supplements) may contain potentially harmful contaminants, such as heavy metals (including mercury), dioxins, and polychlorinated biphenyls (PCBs). For sport-caught fish, the U.S. Environmental Protection Agency (EPA) recommends that intake be limited in pregnant or nursing women to a single 6-ounce meal per week, and in young children to less than 2 ounces per week. For farm-raised, imported, or marine fish, the U.S. Food and Drug Administration recommends that pregnant or nursing women and young children avoid eating types with higher levels of mercury (such as mackerel, shark, swordfish, or tilefish), and less than 12 ounces per week of other fish types. Unrefined fish oil preparations may contain pesticides.
End.
For a high quality Omega 3 fish oil, you can find one at www.mynutritionstore.us/personaltrainer
Thursday, October 2, 2008
Cereals are 50% Sugar
Today’s Re-Powering Information –Obesity rates and diabetes in our children is on the rise like never before in history. When children start their day out with a cereal that is 50% or more sugar, it sets the tone for the day which includes no nutrition to nourish their bodies and to crave more sugar throughout the day. Read the article below to see how much sugar is in your favorite cereals, the ones we grew up on and the ones we are feeding our kids. In addition to their suggestions I also like Kashi, Mothers, Natures Way, Circadian Farms, Annies and Barbara’s. Breakfast does what it says – breaks the fast and you want to choose a balanced breakfast that is LOW in sugar. Milk also has sugar especially if you use a flavored milk such as vanilla. Soy milk also may have added sugar.
This is from www.Reuters.com
Some cereals more than half sugar: report
WASHINGTON (Reuters) - Some breakfast cereals marketed to U.S. children are more than half sugar by weight and many get only fair scores on nutritional value, Consumer Reports said on Wednesday.
A serving of 11 popular cereals, including Kellogg's Honey Smacks, carries as much sugar as a glazed doughnut, the consumer group found.
And some brands have more sugar and sodium when formulated for the U.S. market than the same brands have when sold in other countries.
Post Golden Crisp made by Kraft Foods Inc and Kellogg's Honey Smacks are more than 50 percent sugar by weight, the group said, while nine brands are at least 40 percent sugar.
The most healthful brands are Cheerios with three grams of fiber per serving and one gram of sugar, Kix and Honey Nut Cheerios, all made by General Mills, and Life, made by Pepsico Inc's Quaker Oats unit.
"Be sure to read the product labels, and choose cereals that are high in fiber and low in sugar and sodium," Gayle Williams, deputy editor of Consumer Reports Health, said in a statement.
Honey Smacks has 15 grams of sugar and just one gram of fiber per serving while Kellogg's Corn Pops has 12 grams of sugar and no fiber.
Consumer Reports studied how 91 children aged 6 to 16 poured their cereal and found they served themselves about 50 to 65 percent more on average than the suggested serving size for three of the four tested cereals.
Consumers International, which publishes Consumer Reports, said it would ask the World Health Organization to develop international guidelines restricting advertising and marketing of foods high in sugar, fat or sodium to children.
However, the group noted that breakfast cereal can be a healthful meal and said adults and children alike who eat breakfast have better overall nutrition, fewer weight problems, and better cognitive performance throughout the day.
Kellogg said it was working to make its food more nutritious.
"Kellogg recently reformulated a number of our cereals including Froot Loops, Corn Pops, Rice Krispies, Cocoa Krispies and Apple Jacks in the U.S. with improved nutritional profiles," a company spokeswoman said by e-mail.
"To put Consumer Reports' information in perspective, yogurt contains more sugar and sodium than a serving of Honey Smacks cereal (25 grams of sugar vs. 15 grams of sugar in Honey Smacks)."
Consumer Reports, like other groups, compares the sugar content of food with its fiber, mineral and vitamin content. Many cereals are fortified with vitamins and minerals.
End
Today, take one step to move you closer to where you want to be.
Your friend in fitness,
This is from www.Reuters.com
Some cereals more than half sugar: report
WASHINGTON (Reuters) - Some breakfast cereals marketed to U.S. children are more than half sugar by weight and many get only fair scores on nutritional value, Consumer Reports said on Wednesday.
A serving of 11 popular cereals, including Kellogg's Honey Smacks, carries as much sugar as a glazed doughnut, the consumer group found.
And some brands have more sugar and sodium when formulated for the U.S. market than the same brands have when sold in other countries.
Post Golden Crisp made by Kraft Foods Inc and Kellogg's Honey Smacks are more than 50 percent sugar by weight, the group said, while nine brands are at least 40 percent sugar.
The most healthful brands are Cheerios with three grams of fiber per serving and one gram of sugar, Kix and Honey Nut Cheerios, all made by General Mills, and Life, made by Pepsico Inc's Quaker Oats unit.
"Be sure to read the product labels, and choose cereals that are high in fiber and low in sugar and sodium," Gayle Williams, deputy editor of Consumer Reports Health, said in a statement.
Honey Smacks has 15 grams of sugar and just one gram of fiber per serving while Kellogg's Corn Pops has 12 grams of sugar and no fiber.
Consumer Reports studied how 91 children aged 6 to 16 poured their cereal and found they served themselves about 50 to 65 percent more on average than the suggested serving size for three of the four tested cereals.
Consumers International, which publishes Consumer Reports, said it would ask the World Health Organization to develop international guidelines restricting advertising and marketing of foods high in sugar, fat or sodium to children.
However, the group noted that breakfast cereal can be a healthful meal and said adults and children alike who eat breakfast have better overall nutrition, fewer weight problems, and better cognitive performance throughout the day.
Kellogg said it was working to make its food more nutritious.
"Kellogg recently reformulated a number of our cereals including Froot Loops, Corn Pops, Rice Krispies, Cocoa Krispies and Apple Jacks in the U.S. with improved nutritional profiles," a company spokeswoman said by e-mail.
"To put Consumer Reports' information in perspective, yogurt contains more sugar and sodium than a serving of Honey Smacks cereal (25 grams of sugar vs. 15 grams of sugar in Honey Smacks)."
Consumer Reports, like other groups, compares the sugar content of food with its fiber, mineral and vitamin content. Many cereals are fortified with vitamins and minerals.
End
Today, take one step to move you closer to where you want to be.
Your friend in fitness,
Tuesday, September 30, 2008
Underestimating Your Calories?
Today’s Re-Powering Information – I’ve said this before, but it’s worth reiterating. Most people (including me) underestimate how much poor food they eat and they overestimate how much fruits and vegetables they consume. They also overestimate how much the exercise. Many overweight people only remember eating one half of what they ate. Now there’s proof in these studies. It’s interesting to see the types of food we underestimate as well as some solutions to get a handle on what’s passing our lips.
What is the "Eye-Mouth Gap"?
September 30, 2008
Can't Figure out why you're gaining weight even though you're watching what you eat and have been exercising consistently for a while? Two recent studies shed some light.
According to the Berkeley Wellness Letter, the "eye-mouth gap", a term used to describe the common practice of underestimating the amount of food one eats, is prevalent among those trying to lose weight.
The idea is if you ask someone what they ate yesterday the odds are their caloric estimate will be off by a considerable amount. Studies show that up to 80% of the population underestimates their food intake. This includes lean and athletic people, too.
Researchers have found that when queried, many obese people remember eating only about half as much food as they actually consumed. A recent survey found that most adults underestimate their daily food consumption by about 800 calories. Considering that the standard adult diet is in the neighborhood of 2000 calories, these flawed estimates can add up to quite a few extra pounds and inches each year.
What's more, while people underestimate the amount of sugar, refined foods, and unhealthy fats they consume, people also tend to overestimate their daily intake of fruit, veggies, whole grains and low-fat dairy products. So we're consuming more calories than we realize, we're eating more junk food than we realize, and we're eating less healthy food than we realize.
There are a few possible reasons why a person might fail to grasp what (or how much) they are putting into their bodies. Explains the Wellness Letter:
Misreporting is seldom a deliberate deception, researchers believe. More likely, it's unconsciously done, perhaps in response to social or familial pressure, combined with wishful thinking. In addition, people don't know how much food they put on their plates. If you're trying to lose weight or improve your diet, don't trust your eyes.
In addition to underestimating how much we're eating, another recent study shows that Americans are overestimating the number of calories they burn during the day (exercising or performing everyday activity)! The overweight population is overestimating their calories burned per day by approximately 900 and normal weight people by 600. These two recent studies certainly explain our expanding waistlines. Click here to watch the Liz Bonis segment on "Eye-Mouth Gap"
What can you do?
1. Be consistent in your workouts and make them progressive. Simply put, keep working diligently and change your routine frequently. We take care of this for you in camp.
2. Track your calories. Doctors, fitness professionals and dietitians suggest health-conscious consumers track their meals to have a more accurate picture of what (and how much) they're actually eating. Use some method (the easier, the better) to keep count of how many calories you're consuming. If you want to lose weight, allow for a small caloric deficit on most days of the week - you should expend more energy than you take in by approximately 400 - 800 on caloric deficit days.
A nutrition tool I've found to help track both the quantity and quality of calories is Meal Plans 101, created by dietitian Dr. Chris Mohr, PhD. Regardless of the method, people who keep track of what they are eating are far more successful in their fitness and body fat reduction efforts.
You can see more info here - http://www.argylebootcamp.com/mealplanning.html. This will let you know precisely how much fat, fiber, protein, calories and more, that you are consuming
End
Enjoy today’s journey,
Kelli
www.KelliCalabrese.com
What is the "Eye-Mouth Gap"?
September 30, 2008
Can't Figure out why you're gaining weight even though you're watching what you eat and have been exercising consistently for a while? Two recent studies shed some light.
According to the Berkeley Wellness Letter, the "eye-mouth gap", a term used to describe the common practice of underestimating the amount of food one eats, is prevalent among those trying to lose weight.
The idea is if you ask someone what they ate yesterday the odds are their caloric estimate will be off by a considerable amount. Studies show that up to 80% of the population underestimates their food intake. This includes lean and athletic people, too.
Researchers have found that when queried, many obese people remember eating only about half as much food as they actually consumed. A recent survey found that most adults underestimate their daily food consumption by about 800 calories. Considering that the standard adult diet is in the neighborhood of 2000 calories, these flawed estimates can add up to quite a few extra pounds and inches each year.
What's more, while people underestimate the amount of sugar, refined foods, and unhealthy fats they consume, people also tend to overestimate their daily intake of fruit, veggies, whole grains and low-fat dairy products. So we're consuming more calories than we realize, we're eating more junk food than we realize, and we're eating less healthy food than we realize.
There are a few possible reasons why a person might fail to grasp what (or how much) they are putting into their bodies. Explains the Wellness Letter:
Misreporting is seldom a deliberate deception, researchers believe. More likely, it's unconsciously done, perhaps in response to social or familial pressure, combined with wishful thinking. In addition, people don't know how much food they put on their plates. If you're trying to lose weight or improve your diet, don't trust your eyes.
In addition to underestimating how much we're eating, another recent study shows that Americans are overestimating the number of calories they burn during the day (exercising or performing everyday activity)! The overweight population is overestimating their calories burned per day by approximately 900 and normal weight people by 600. These two recent studies certainly explain our expanding waistlines. Click here to watch the Liz Bonis segment on "Eye-Mouth Gap"
What can you do?
1. Be consistent in your workouts and make them progressive. Simply put, keep working diligently and change your routine frequently. We take care of this for you in camp.
2. Track your calories. Doctors, fitness professionals and dietitians suggest health-conscious consumers track their meals to have a more accurate picture of what (and how much) they're actually eating. Use some method (the easier, the better) to keep count of how many calories you're consuming. If you want to lose weight, allow for a small caloric deficit on most days of the week - you should expend more energy than you take in by approximately 400 - 800 on caloric deficit days.
A nutrition tool I've found to help track both the quantity and quality of calories is Meal Plans 101, created by dietitian Dr. Chris Mohr, PhD. Regardless of the method, people who keep track of what they are eating are far more successful in their fitness and body fat reduction efforts.
You can see more info here - http://www.argylebootcamp.com/mealplanning.html. This will let you know precisely how much fat, fiber, protein, calories and more, that you are consuming
End
Enjoy today’s journey,
Kelli
www.KelliCalabrese.com
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