6 Things You Didn’t Know About Belly Fat

– And How to Make it Scram

Politicians, gossip columnists, doctors, your best friend — they’re all talking about the same thing: fat. Especially belly fat. The great thing about belly fat is that the better you get to know it, the easier it is to make it vanish (if only spam e-mail worked the same way!). Digest these stomach-flattening facts.

1. All fat is not alike. Eat more calories than you burn and the extras get packed away in one of two places — long-term storage depots beneath the skin (subcutaneous fat) or short-term bins deep in the abdomen (visceral fat). Visceral fat is what we call omental fat — that is, fat in your omentum, a piece of webbing that hangs off your stomach just beneath your ab muscles, sort of like a mesh apron.

2. The fat you don’t see is the most dangerous. The soft, superficial stuff that ripples your thighs and tummy may be a bikini spoiler, but if you can pinch it, it probably won’t kill you. However, if you have a solid “beer belly” . . . well, you’re likely headed for more trouble than a politician hooked up to a polygraph. That’s because too much deep fat churns out supersize amounts of hormones and proteins, which can lead to big hazards. Among them: lousy LDL cholesterol and triglyceride levels; high blood sugar and blood pressure; insulin resistance; and widespread inflammation. All are instigators of many diseases — including dementia, cancer, heart disease, and diabetes. But often you can get a “do over” and it doesn’t take that long and isn’t that hard, if you know what you’re doing. So don’t stop reading!

First, don’t rely on your scale. As you start to reduce risky belly fat, your weight may temporarily go up. So ditch the scale in favor of the tape measure. If you’re a woman, your waist should be 32.5 inches; if you’re a man, 35 inches. Creep past 37 inches for women or 40 for men, and the health dangers increase.

3. Stress makes you fat. Not only does stress lead you to eat Haagen-Dazs straight from the carton, but it also triggers the release of cortisol, a stress hormone. When stress becomes unrelenting, the omentum attempts to control cortisol flow by sucking it out of the bloodstream. Nice try, but cortisol fights back once it’s in the omentum and turbocharges fat there. That sets off other chemical reactions that leave you feeling hungry . . . and looking for the Haagen-Dazs again. Fortunately, any kind of stress reduction, especially exercise, will help short-circuit this stress/fat cycle. Feeling tense right now? Go for a walk the minute you finish this column.

4. The fat you eat affects the fat you get. When monkeys munched on trans-fat laced diets for 6 years, they developed more deep-belly fat than those who went trans-fat-free, even though both ate the same number of calories. Physiologically, we’re close enough to monkeys to extrapolate that trans fat doesn’t do anything good for your waist or your arteries.

5. Blasting belly fat isn’t hard. If you’re not overweight but still have an oversized waist, the fastest way to shrink your omentum is by walking. Taking a brisk 30-minute walk each day will keep those fat cells from expanding. Pick up the pace some, walk a little longer, and you can give your omentum a makeover, turning a flabby apron of omental fat into sheer mesh again. After 30 days of walking, start doing resistance exercises as well to add muscle and lose inches — otherwise you’ll hit a plateau. No dumbbells? No gym? No problem. You can get an excellent workout in 20 minutes by using your own body as a weight to stretch and strengthen all of your major muscle groups.

6. Whole grains scare away belly fat. If you and a friend go on a diet but you eat whole grains (meaning brown rice, steel-cut oats, and whole-wheat pasta, not whole-grain Pop Tarts) and your friend eats processed grains (anything made with white/enriched grains and flours, cupcakes to noodles), you both might lose the same amount of weight, but you’ll shed more belly fat and lower your levels of C-reactive protein, a marker of damaging inflammation. And your food will taste better, and you’ll feel full longer. AND you’ll have a flat stomach!

Source:  Realage.com

Recommended Supplements for Specific Health Issues

Special Note: See Andrea for details on advanced-quality supplements, what to look for and how it will improve your training and fitness level.

Cardiovascular health

• Take a high quality Omega 3 Supplement in Fish, Hemp or Flax form
• Regular intake of dark green unrefined extra virgin olive oil
• Supplements: Vitamin E. Coenzyme Q10.

Depression

• Take a high quality Omega 3 Supplement in Fish, Hemp or Flax form
• Vitamin B6 (pyridoxine) is an essential cofactor for EFA metabolism as well as for the majority of pathways of amino acids, including decarboxylation pathways for dopamine, adrenaline and serotonin.
• SupplementS: Vitamin B12, Folate and SAMe (S-adenosyl-methionine).

Learning and behavioral disorders

• Take a high quality Omega 3 Supplement in Fish, Hemp or Flax form and Evening Primrose oil.
• Supplements: Vitamin E, Zinc, Magnesium. Choline and Vitamin B1 & B6.

Obesity

• Moderate insulin by consuming foods with a low glycemic response (Low GI).
• Increase consumption of fish with high omega-3 content (or supplement).
• Regular intake of Green tea or mate’ tea.
• Supplement Minerals: Calcium, Chromium, Iodine, Magnesium and Manganese.
• Herbs: Gymnema sylvestre (reduces appetite and craving for carbohydrates.)

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Source: www.foodmatters.tv

ViTAMIN AND MINERAL DEFICIENCIES

Hey guys, please take the time to read the attached article…it may save your life, or at least make it longer!

-Brian

 

http://www.fitnessspotlight.com/2009/10/27/vitamin-deficiencies-mineral-deficiencies/

A Favourite Strawberry Cottage Cheese “Zone” Recipe

Strawberry Cottage Cheese

Here is a quick one and it’s a favourite of mine. It’s great for lunch or breakfast and it is quick and easy!  It is hormonally balanced with and doesn’t leave me feeling sleepy after eating it. I’ve also substituted 1 cup of blueberries or raspberries with great tasting results as well. Let me know how you like it! I find this is great before a workout as it doesn’t leave you with that heavy feeling in your stomach, and it digests easily.

Ingredients:

• 3/4 cup low fat cottage cheese (3 protein)
• 1/2 cup plain yogurt (1 protein and 1 carb)
• 1/3 cup unsweetened applesauce (1 carb)
• 1 cup blueberries (fresh or frozen) (2 carb)
• 4 teaspoons slivered almonds (4 fat)

Directions:

• Place strawberries and applesauce, nutmeg and cinnamon in a blender and pulse 2 or 3 times. You don’t have to, if you want you can keep the fruits whole and treat them as little treats when you get them!

• In a medium bowl, combine strawberry mixture, yogurt and cottage cheese.

• Sprinkle with almonds and serve.

Other measurements if you don’t have a measuring cup and just want to eyeball it!

Cottage Cheese : 1/2 of the container (see picture right)

Yogurt : 4 heaping tablespoons

Unsweetened Applesauce: 1 small container for kids lunches. 100 ml

Fruit: 8 medium sized strawberries, not the frankenberries that have no taste. I cut them up to make them fit in the bowl better.

Almonds: 3 per fat block, 12-16 for most people. I don’t use the low fat yogurt or the low fat cottage cheese, so substitute as needed. Maybe that is why I like this so much!

Fruit recommendations:

Pick what is in season and what is local. This way you will ensure freshness and great taste.

Eating A Little Out of Control?

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10 Major Agers – Fight Premature Aging

10 Major Agers – Fight Premature Aging

There may be products in our closets and cupboards right now that can shave years off our lives. They can penetrate our lungs, cause asthma and allergies, poison our liver, damage our hearts, and irritate our eyes and skin. Before Dr. Oz stages an intervention, grab a trashcan and recycle bin and go from room to room to eliminate these 10 age stealers. In many cases there are healthier alternatives you can use instead.

1. High Fructose Corn Syrup
High fructose corn syrup (HFCS) is a type of sugar that has been processed and combined with corn syrup to produce a cheap, easily dissolvable sweetener. But this sugar is quickly absorbed by the liver where it is converted into fat. Since your brain doesn’t recognize HFCS as regular food, it never shuts off the appetite center — so you keep eating. Blood sugar levels rise, massive amounts of insulin is recruited to metabolize it and then you crash and feel hungry again. It is found in soft drinks, fruit juices, salad dressings and baked goods. Read the food labels of products in your pantry and refrigerator and throw out all products that contain HFCS.

2. Chlorine Bleach
Household bleach contains the chemical sodium hypochlorite and is used to whiten clothes and kill germs like mold, bacteria and virtues. It’s not good for the environment and not good for you; it is that it evaporates quickly to irritate your nose, eyes, throat, skin and lungs. Good non-toxic alternatives are baking soda, white vinegar or alcohol- and peroxide-based products.

3. Insecticides
Mosquitoes can be annoying and carry diseases. But keeping them at bay doesn’t mean you need to drench you and your property in carcinogenic pesticides. Instead use a natural repellant that contains essential oils such as lemon eucalyptus and lavender. Burning citronella candles outdoors, staying indoors at high biting times, and removing still water where mosquitoes lay eggs is a healthier strategy.

4. Drinking Hard Alcohol
Not all alcoholic beverages are alike. Beer, wine, and spirits, sometimes referred to as hard alcohol, can be damaging when drunk in excess; they can damage the liver (cirrhosis), cause esophageal cancer, internal bleeding, heart failure, pancreatitis and gastritis. And some breast cancers can be fueled by alcohol. Although one glass of red wine a day can offer health benefits, spirits have a higher alcohol content and contain more synthetic chemicals and sugars.

5. Moth Balls
For generations it has been customary to sprinkle a few mothballs made of naphthalene in a box of sweaters to prevent moths from feasting on the fibers. Today, a better choice would be natural alternatives such as cedar chips and lavender sachets. Remember to clean clothes first then zip them up at the end of the season.

6. Air Fresheners and Fragrance Candles
Everyone likes their home to smell clean and fresh but synthetic fragrances that waif through the air can negatively affect the quality of indoor air, damage lung tissue and airways and irritate the eyes. Keep it real. If your house is clean it shouldn’t smell.

7. Trans Fats
Trans fat is a type of unsaturated fat that is made saturated during a manufacturing process that adds a molecule of hydrogen. These hydrogentated oils raise bad cholesterol and lower good cholesterol and cause a host of cardiovascular diseases. They are slowly being removed from commercial recipes but products in your home may still contain them. Look in your cupboard and dump anything with hydrogenated oil on the label.

8. Toluene
Toluene, a solvent found in nail polish, paints and when petroleum-based paraffin candles are burned can cause nervous system damage. Naturally scented beeswax, soy or vegetable candles and natural alternatives to nail products are a better choice.

9. Detergents with NPE
Nonylphenol ethoxylates (NPE) are chemicals that help liquid substances such as oil and water mix. They are found in laundry detergents, shampoos, and cleaners. These chemicals can mimic the hormone estrogen to cause early menstruation, low sperm counts and poor reproductive health. Use natural cleansers and consider alternative cleaning tools such as the microfiber mops or steam cleaner that can reduce or eliminate the use of harsh chemicals.

10. Cigarette, pipe, and cigar products
All tobacco products produce harmful chemicals even after you have eliminated the smoker from the house. When you have stopped smoking give your house a clean makeover, washing all fabric curtains and upholstery and think about putting on a fresh coat of paint. Ban smoking in and near your home forever after.

Source : Dr. Oz Show  http://www.doctoroz.com/videos/10-major-agers

Are you getting enough protein?

(By Brendan Brazier)

It was once thought that only animal protein was complete and therefore a superior source to plant-based options. Complete protein is comprised of all ten essential amino acids. By definition, essential amino acids cannot be made by the body; they must be obtained through dietary sources. And, in fact, there are actually several complete plant protein sources. However, to obtain all amino acids in high quantities, it’s advantageous to consume several complementary sources of protein on a regular basis. For example, hemp, yellow pea and brown rice protein make up a superior amino acid profile that rivals any created in the animal kingdom.

Additionally, one of the big advantages of properly balanced whole food (plant-based protein over animal protein) is its slightly neutral pH. In contrast, highly processed foods are acid forming, as are animal based foods. Whey protein isolate, for example, is highly acid forming. Whey straight from the cow would be neutral and even slightly alkaline, but once the protein is isolated (no longer rendering it a whole food), it is then pasteurized. These two steps of processing lower its pH, making it more acid-forming. Meat — pork in particular — is also highly acid forming.

It’s advantageous to maintain a neutral pH. Eating too many acid-forming foods will promote inflammation, reduce immune function and cause calcium to be pulled from the bones in order to keep the blood in its neutral state of 7.35. This, of course, leads to lower bone density and, in many cases, osteoporosis.

The most alkaline forming foods are those with chlorophyll, the green pigment in many plants. Leafy greens for example. Hemp is an excellent example in that is contains complete protein, yet the fact that it is not isolated and that it contains chlorophyll helps maintain a more alkaline pH.

So, there you are: you can have your plant-based protein and eat it, too.

Source: http://gliving.com/

Nitrates in commercial foods more dangerous than we first thought

Not that you need any more reasons to eliminate processed food from your diet, here’s more proof…

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According to a new study by scientists at Rhode Island Hospital, millions of North Americans could be at risk of serious and even fatal diseases because of chemicals used to fertilize and to preserve food. Scientists have found a strong link between increasing levels of nitrates and nitrites in our food supply and increasing death rates from Alzheimer’s, diabetes mellitus and Parkinson’s disease.

Nitrites and nitrates belong to a class of chemicals called nitrosamines that are created by a chemical reaction between nitrites or other proteins. In fact, more than 90 percent of nitrosamines have been shown in tests to be carcinogens. However, they are allowed to be freely added to the US food supply. In fact, if you pick up a processed food package such as luncheon meat or bacon, certain beers and some cheese products, you are likely to find that they contain these chemicals. In addition, exposure to nitrates and nitrites are widely found in fertilizers, pesticides and cosmetics. Exposure also occurs through the manufacturing and processing of rubber and latex products.

Nitrosamines are problematic because they become reactive at the cellular level and that means they can alter gene expression and cause DNA damage. The new research suggests that the cellular alterations that occur as a result of nitrosamine exposure create a process much like accelerated aging in the body and that could spur on the development of Alzheimer’s, Parkinson’s and Type 2 diabetes mellitus.

“All of these diseases are associated with increased insulin resistance and DNA damage. Their prevalence rates have all increased radically over the past several decades and show no sign of plateau. Because there has been a relatively short time interval associated with the dramatic shift in disease incidence and prevalence rates, we believe this is due to exposure-related rather than genetic etiologies,” Dr. de la Monte stated.


Bottom line: the researchers think the increased prevalence rates of Alzheimer’s, Parkinson’s and diabetes cannot be explained on the basis of gene mutations and, instead, are examples of toxin exposure-related disease. “If this hypothesis is correct, potential solutions include eliminating the use of nitrites and nitrates in food processing, preservation and agriculture; taking steps to prevent the formation of nitrosamines and employing safe and effective measures to detoxify food and water before human consumption,” Dr. de la Monte, who is a professor of pathology and lab medicine at The Warren Alpert Medical School of Brown University, said in a press statement.

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Source article: www.foodmatters.tv & www.naturalnews.com

CrossFit – How Should I Eat?

The CrossFit dietary prescription is as follows:

Follow the “Zone” diet, which concentrates on regulating your insulin.  The basic ratio of carbohydrates to protiens to fats is 40-30-30.  Carbohydrates should be predominantly low-glycemic and account for about 40 % of your total caloric load. Yes, fruits and veggies are carbs, try to stay away from your highly processed refined flours and grains such as pasta, breads, chips, and any sugars.

http://www.zonediet.com/

Also learn how to get started on the zone diet by checking out CrossFit Journal # 21

Try to eat real food. Foods that aren’t processed. This is the basis of a Paleo diet. Click here for a good introduction to the paleo diet . We basically aren’t much different then our caveman ancestors, but our food has changed drastically. Stick with foods that are grow from the earth, or animals that eat the things that grow from the earth. Think of foods that go bad quickly, these are real whole foods. A granola bar isn’t whole food, it’s processed. Raspberries good – swedish berries bad. With a paleo diet, you are more concerned about the quality of your food.

The essentials of the Paleolithic Diet are:

Eat none of the following:

· Grains- including bread, pasta, noodles

· Beans- including string beans, kidney beans, lentils, peanuts, snow-peas and peas

· Potatoes

· Dairy products

· Sugar

· Salt

With Paleo you Eat the following:

· Meat, chicken and fish

· Eggs

· Fruit

· Vegetables (especially root vegetables, but definitely not including potatoes or sweet potatoes)

· Nuts, eg. walnuts, brazil nuts, macadamia, almond. Do not eat peanuts (a bean) or cashews (a family of their own)

· Berries- strawberries, blueberries, raspberries etc.

Try to increase your intake of:

· Root vegetables- carrots, turnips, parsnips, rutabagas, Swedes

· Organ meats- liver and kidneys (I accept that many people find these unpalatable and won’t eat them)

By following these simple rules you will see quicker gains with your fitness and your recovery, and you will also feel much better! Don’t get me wrong I still polish off a tub of ice cream now and then, but all that sugar makes me feel bad, and I don’t do it again for a while. When you are shopping at the grocery store, just try to stay to the outside of the store and you will find most everything you need to eat well.

Eating healthier doesn’t take any longer, it just takes smarter decisions. You body will thank you.

CrossFit Nutritional Lecture Video Library

Nutrition Part I, Robb Wolf …[wmv][mov]
Nutrition Part II, Rob Wolf …[wmv][mov]

Nutrition: Teeter-Totter Pt I, Nicole Carroll .[wmv][mov]

Nutrition: Teeter-Totter Pt II, Nicole Carroll ..[wmv][mov]

Perfume Analogy, CrossFit Nurition Seminar …[wmv][mov]

Zone Multipliers, CrossFit Nutrition Seminar, Robb Wolf…[wmv][mov]

Zone Chronicles, Pat Sherwood …[wmv][mov]
Zone Chronicles: LAX, Pat Sherwood …[wmv][mov]
Zone Chronicles: Normalcy at Home, Pat Sherwood …[wmv][mov]
Zone Chronicles: New Jersey …[wmv][mov]

Insulin Resistance, CrossFit Nutrition Seminar …[wmv][mov]

Refined Carbohydrates, Robb Wolf, CrossFit Nutrition Seminar …[wmv][mov]

Pat Sherwood on the Idiot Suit …[wmv][mov]

I will try to update this with some of the great articles on nutrition from the CrossFit main site or wherever else I can find them. I would suggest that you don’t look at eating this way as a “diet” is is more about making “healthy lifestyle choices”.

Fat or Fiction: Changing the ratio of Omega 3 & 6

Fat is probably the most misunderstood component of the human diet. The acquisition of scientific terminology as marketing jargon has certainly increased this misunderstanding. Most consumers are now aware of terms such as omega-3 and omega-6, and essential fatty acids, and know that there are such things as good fats and bad fats. Unfortunately this does not mean that people are making wiser food choices.

A product endorsed by the heart foundation, for example, such are margarine, may be touted as being a source of omega-3, yet this product also contains trans fatty acids, which science has shown contribute to cardiovascular disease. This is a perfect example of a so-called ‘good fat’ turning renegade when subjected to industrialization and refinement.

A consensus is emerging among researchers that our bodies are designed to function using a whole food pre-agricultural diet high in long chain polyunsaturated fatty acids. Long chain polyunsaturated fatty acids are found in cold-water deep-sea fish such as salmon and tuna. Omega-3 fatty acids are also found in flax seeds, walnuts and dark green vegetables. The science that supports the use of omega-3 fats as health promoting agents also makes the important distinction: that the quality of these fats effects their function, as does the ratio to other fats in the diet such as omega-6 and the arachidonic acid derived from saturated fat.

Quality: the changing ratio of Omega-6 and Omega-3

Omega-6 and Omega-9 are polyunsaturated fatty acids (PUFA). PUFA’s are sometimes called essential fatty acids because they cannot be synthesized by the body and must be provided through the diet. Generally, our diets contain far too little omega-3 and an excess of omega-6 fat. Experts looking at the dietary ratio of omega-6 to omega-3 fatty acids suggest that in early human history the ratio was about 1-4:1. Currently most Australians eat a dietary ratio that is around 20-50:1. The optimum ratio is most likely closer to the original ratio of 1-4:1. For most of us, this means not only increasing our omega-3 intake, but also greatly reducing the omega-6 fatty acids we consume.

We should also bear in mind that the ratio of omega-3 to omega-6 in these foods has changed with the use of factory farming techniques and growth enhancement practices in agribusiness. Researchers at the Weston Price Foundation have observed that organic eggs from hens allowed to feed on insects and green plants can contain omega-6 and omega-3 in the beneficial ratio of 1:1, but commercial supermarket eggs can contain as much as nineteen times more omega-6 than omega-3.

Why You’ll Never See Obese Fish: Marine oil for weight control

When we significantly reduce the omega-6 fatty acids in the diet and increase the Omega-3’s from marine oils, the metabolic rate is increased. Marine oils also reduce the insulin response to oral glucose. This means that the body utilises the energy from carbohydrates more efficiently, without storing it as fat.

Essential Fatty Acids (EFA’s): A safer aspirin

The increased omega-6/omega-3 ratio in our diet most likely contributes to an increased incidence of cardiovascular disease and inflammatory disorders. If we correct this ratio and increase our intake of high quality omega-3 inflammation is reduced, as is the incidence of cardiovascular disease. Omega 3 fatty acids modulate prostaglandin metabolism. Put simply: the omega-3 fatty acids available in deep sea coldwater fish such as salmon, mackerel, sardines and tuna have an anti-inflammatory action similar to aspirin. When aspirin and other non-steroidal anti-inflammatory medications (NSAIDS) are used frequently to treat conditions such as arthritis, they can have serious long-term side effects. The omega-3’s in marine oil, on the other hand have an excellent safety profile. Scientists have also recently discovered a key anti-inflammatory fat in the human body, which they have named Resolvins. Resolvins are made from omega-3 fatty acids.

Fat: Brain food

Apart from water, the human brain is composed of 60% fat (lipid). Lipid is a general term for fatty biochemicals such as phospholipids, triglycerides, ceramides and free fatty acids. Unlike other body membranes, neurons (brain cells) contain a very high percentage of polyunsaturated fatty acids. These are required for important functions such as signal transfer and data processing. The brain needs dietary fats (saturated and unsaturated) to function correctly. There is now very good evidence to link conditions such as ADHD, dyslexia, senile dementia, clinical depression, bipolar disorder and schizophrenia with a deficiency of long chain PUFA in modern diets. The best sources are from cold-water deep-sea fish.

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• Source: www.foodmatters.tv
• By Professor Ian Brighthope

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