Dieting the Right Way

Many people either starve or deprive themselves of food in hopes of losing weight. Various factors influence the body and how it reacts to certain foods and food products. Everyone has a different chemistry and the trick is to find a lifestyle that works for you. For me, I go with everything in moderation and cooking healthy. It is important to make sure you cut back on fats, salt and sugars, if you are using these in excess. However, it is important to have all of these in your diet for a balanced body. Antioxidants play a key role in making sure your body stays as young as possible for as long as possible. They replace nutrients your body loses as you age. Energy supplements and shakes are helpful when you are cutting back in order to fuel your body for everyday activities as well as exercise. All in all, finding the right combination that works for you, sometimes takes time. Once you find a balance, don't worry about going up and down a few pounds. There will always be times when your body holds and loses weight regularly.

Fibromyalgia and obesity

Researchers at the Norwegian University of Science and Technology have found an association between the level of leisure time physical exercise and a future risk of developing fibromyalgia. The research team also identified BMI as an independent risk factor for fibromyalgia. Details of the study appear in the May issue of Arthritis Care & Research, a journal published by Wiley-Blackwell on behalf of the American College of Rheumatology (see also Fibromyalgia).

Fibromyalgia (FM) is a chronic pain syndrome characterized by widespread pain lasting more than 3 months, and tender point sites in the neck, shoulders, back, hips, arms, and legs. Associated features often include unexplained fatigue, sleep disturbances, headache, cognitive difficulty, and mood disturbances. The prevalence of FM increases with age and is considerably higher among women than men. Although the etiology of FM is poorly understood, many authors have suggested that a dysfunctional autonomic nervous system involving deficiencies in the hypothalamic-pituitary-adrenal (HPA) axis and sympathetic nervous system contributes to the development of FM by altering pain perception and endogenous pain inhibition.

Two great Diet aids

Irvingia comes from a West African tree known as the wild mango. Natives there think it’s a health food. In some of the jungle regions where it’s used a lot, natives don’t get fat. Their diet consists of breads, soups, and stews made with crushed irvingia seeds.

Researchers in Cameroon, West Africa, recruited over 100 volunteers to see if Irvingia had any effect on weight. For 10 weeks, volunteers took a capsule containing Irvingia or a placebo. They didn’t make a single change to their eating or exercise habits.

Volunteers who took Irvingia dropped an average of 28 lbs., and their health dramatically improved. The placebo group dropped only one pound.1

How does it work?

By turning off your leptin switch.2 Leptin is your appetite hormone. This means you stop eating too much, and your cravings go away. When you have less leptin, your body uses up more fat, even if you don’t change your exercise and eating habits.

Fucoxanthin comes from Japanese seaweed. Like the kind you get in miso soup. Fucoxanthin kicks your metabolism into high gear. And then it changes your DNA, so your metabolism stays that way.3

Marine biologists first noticed that fucoxanthin caused thermogenesis in animals. Thermogenesis is the kind of body heat that makes your body fat melt away.

So researchers decided to study fucoxanthin’s effect on women. It increased fat-burning, even while the women were eating 1,800 calories a day. They dropped pounds and shed inches off their waistline.

Then in a second study, women who took fucoxanthin dropped an average of more than 15 pounds while the placebo group dropped three.4

Women lost subcutaneous fat. This is the fat you see. But fucoxanthin also reduced their visceral fat. Visceral fat is what wraps around your organs and causes heart disease, diabetes, and cancer.5

The best discovery of all? Fucoxanthin prevents new fat cells from forming.6 Fucoxanthin stops your fat cells from reaching maturity. So you don’t gain more body fat in the future.

If you’d like to lower your weight, I suggest adding Irvingia and Fucoxanthin to your supplement regimen. Both are natural antioxidants that work like magic to keep you lean.

Take 150 mg Irvingia gabonensis twice daily before meals.

Take 300 mg Fucoxanthin twice daily before meals.

To Your Good Health,

Healthy Prism Store

Wanted to share tis weight loss discovery!

A Universite de Montreal research team is developing a pill composed of leptin, the protein that tells our brain to stop eating. "Mice deprived of leptin will not stop eating. They become so big they have trouble moving around," says Moise Bendayan, a pathology professor at the Universite de Montreal Faculty of Medicine who has studied the leptin protein extensively (see also University of Montreal).

Leptin regulates appetite in mammals and its levels decrease when fasting and rise during meals. It has been proven to be an appetite suppressant when administered intravenously to pathologically obese people.

Postdoctoral student Philippe Cammisotto is leading the charge for a leptin-based, appetite suppressing pill with Dr. Bendayan and Emile Levy, a professor from the Department of Nutrition. "Taken orally, such a pill would provide obese people with the sensation of being full. They would eat less and in turn lose weight," says Dr. Cammisotto.

"We hope to start animal testing in 2010," says Bendayan. "The molecule is easy to synthesize and the protocol is ready."

After decades of building his reputation in fundamental research, Bendayan is happy to collaborate on something more tangible. "Obesity is a big problem in our society, no pun intended," says Bendayan. "To develop medication to combat obesity would be a great way for our laboratory to contribute to public health."

The new pill is being created based on a startling Universite de Montreal discovery from 2006: leptin isn't only secreted by fatty tissues. "From the first bite of any meal, leptin levels skyrocket in the bloodstream. Yet this has nothing to do with the leptin stored in the fatty tissues," says Bendayan. "In the lab, we proved that up to 80 percent of cells in our stomach also produce leptin. Those are the ones that regulate appetite."

The Universite de Montreal finding led to a different understanding of how the protein works, since leptin alone can't survive in an acidic stomach without assistance. Indeed, leptin protects itself with an accomplice that acts as its bodyguard and accompanies the protein through the digestive system until it can be absorbed into the bloodstream.

Keywords: Alternative Medicine, Animal Testing, Bariatrics, Obesity, Pathology, Therapy, Treatment, Veterinary Research, University of Montreal.

This article was prepared by Obesity & Diabetes Week editors from staff and other reports. Copyright 2010, Obesity & Diabetes Week via NewsRx.com.

To see more of the NewsRx.com, or to subscribe, go to http://www.newsrx.com .

How to Speed up Metabolism

In the old days, your “appetite control system” was in better shape.

Today we have all sorts of additives and genetically modified “anti-nutrients” that interfere with our body’s hunger signals.

By your “appetite control system,” I mean a complex set of chemical interactions between your brain, nervous system, metabolic hormones, special cells and your immune system. These days, too many additives in your food get in the way of these delicate signals.

So what are some of these anti-nutrients that throw our appetite control system out of whack and make us hungry all the time?

Trans fat. It is bad for so many reasons. Trans fat gets into your cells and your brain. And, it blocks the receptor that controls your metabolism. Bottom line, eating trans fat will cause diabetes, weight gain, inflammation and even cancer.
High-fructose corn syrup (HFCS). This is an extremely bad sugar. It produces high levels of insulin. And, it blocks an important hormone, leptin, that is responsible for appetite control.
Unfortunately, thousands of different products in the grocery store contain HFCS and trans fat.

Did you know that if a product has .5 mg or less of trans fat per serving the manufacturer can put “zero trans fat” on the label? For example, even though the Oreo cookie package says “zero trans fat” you are still getting trans fat. So, if you have 6 Oreo cookies you could be getting up to 1.5 grams of trans fat.

Did you also know that HFCS can be found in bottled salad dressings, ice cream, yogurt, prepared tomato sauce, ketchup, sports drinks…even breads and cereals? Frightening huh?

Here’s a few things you can do to make sure these anti-nutrients don’t interfere with your appetite control system.

Read labels on everything.
Go to your refrigerator and cabinets and look for products that contain HFCS and trans fat and throw them in the trash.
Avoid bottled, canned, and frozen prepared meals…they are some of the biggest culprits.
Stay on the outer aisles of the supermarket where you will find whole foods—fresh fruits, vegetables, and meats (organic, grass-fed and free range if possible).
One of the benefits of a balanced appetite control system is a “geared up” metabolism.

Gear up YOUR metabolism and lose weight today!

The Importance of Zinc in your daily Routine!

Every hour of the day, your cells are under attack. Normally, this is okay because your cells have a built-in DNA repair system that fixes any damage. But when your cells are undernourished, they can lose the ability to repair themselves. And that’s bad news.

Part of the reason for the explosion of cancer in modern times is because we’re not repairing our DNA. Our bodies aren’t getting enough of the nutrients we need to make this process work.

But you can help protect yourself with a simple mineral. I’m talking about zinc.

I just finished reading a new study that shows you can easily prevent – and reverse – this damage to your DNA. An Aug. 2009 study by the Linus Pauling Institute at Oregon State University1 shows that supplementing with zinc reverses cell damage.

Add this latest finding to zinc’s list of health benefits:

Heart-health booster
Essential to your prostate and sexual performance
Can prevent pneumonia and speed the recovery from colds
Promotes wound healing.

As many as 40 percent of older people in the U.S. are deficient.2

But it’s easy to get the zinc you need for healthy cells. Zinc is in many foods we eat. Some good food sources of zinc are:3


Food
Mg per serving
% of DV

Oysters, 6 medium
76.7
513

Beef shanks, cooked, 3 ounces
8.9
59

Crab, Alaska king, cooked, 3 ounces
6.5
43

Pork shoulder, cooked, 3 ounces
4.2
28

Chicken leg, roasted, 1 leg
2.7
18

Cashews, dry roasted, 1 ounce
1.6
11

Yogurt, low fat, 1 cup
1.6
11


Unfortunately, your body can only absorb 15% - 40% of the zinc in food. Relying on food alone means you’re just not getting the minimum amount to prevent deficiency related disease - let alone enough to repair any mutation in your genes. You need to take a supplement.

Zinc picolinate is the most absorbable form of zinc. I recommend 30 mg a day to promote good health and reverse DNA damage and mutation.

Take your zinc supplement 1 hour before your meal or at least 2 hours after your meal. Certain foods can block the absorption of zinc. Stay away from these foods for at least 2 hours after taking zinc: bran and other fiber-rich foods, foods that contain phosphorous such as milk and poultry, and whole grain breads and cereals.

And if you take other mineral supplements, such as copper or iron, space them about 2 hours apart. Zinc can interfere with the absorption of these minerals. To avoid any of these problems, I simply take my zinc supplement before I go to bed.

Store it in a dark place at room temperature.

Switch your Corn oil Spread and watch your waitline shrink!

Have you seen this ad for one of those fake butter spreads?

It features a 1950s family called the “Buttertons.” The mother serves the family entire sticks of butter shoved into baked potatoes. The voiceover says something like, “Back then we didn’t know much about cholesterol and saturated fats… Today, we know better.”

That means they’re telling you that you shouldn’t eat fat. It’s remarkable that this message is still dominant in the mainstream media.

The truth is we don’t eat a high fat diet. We eat less fat than our ancestors did. And yet we’re the ones with obesity, heart disease, high cholesterol, clogged arteries and high blood pressure.

In direct contradiction of what you commonly hear in the media – like in that ad – real butter is good for you. Saturated fats are a natural part of your diet and are essential to life. Fat makes up the basic building blocks of compounds that help your body perform everyday functions. This includes things like regulating blood pressure, blood clotting and bolstering your immune system.

Saturated fats have been on the media hit list for over 50 years. Butter is just one example. Red meat is another. But one of the worst victims of this low-fat propaganda is coconut oil. Like butter, it’s been vilified for decades.

But a new study shows that coconut oil can lower your total cholesterol, boost your HDL “good” cholesterol, lower your LDL “bad” cholesterol, and shrink your waist size. Compare that to soybean oil, which did the opposite – lowered HDL, raised LDL and total cholesterol, and did nothing for your belly size.

And it’s not the only study to reach that conclusion. Several other studies back up those findings and find even more benefits of coconut oil.

Coconut oil can protect your heart, boost your immune system, and help you lose fat faster and easier than ever before. And today I’m going to show you how to use it.

Make the Switch from Corn Oil
and Watch Your Waistline Shrink
Coconut oil is rich in medium-chain fatty acids, medium-chain triglycerides (MCTs).

Unlike longer-chain fatty acids, the medium-chain fatty acids in coconut oil are tiny enough to enter your cells’ mitochondria directly.

This means your cells use the fat from coconut oil for energy instantly, instead of storing it for later use.

A Boston University study gave one group corn oil (longer-chain fatty acids) and the other medium-chain fatty acids.

After 90 days, those that got the medium-chain fatty acids lost weight, increased their insulin receptivity and even lowered their overall cholesterol.1

Another study published this year in the journal Lipids compared coconut oil with soybean oil. The women taking coconut oil saw their waist lines shrink and their HDL “good” cholesterol levels increase. Meanwhile, the women taking soybean oil didn’t see any change in their waist size. Plus, LDL, or “bad”, cholesterol levels rose and HDL levels dropped.2

Another study found that coconut oil can help reduce the symptoms of type-2 diabetes and that “people who incorporate medium-chain fatty acids, such as those found in coconut oil, into their diets can lose body fat.”3

Coconut oil can help turn your body into a fat-burning furnace.

Plus, it can help you eat less. It controls your hunger by leaving you feeling satisfied, longer.4

Boost Your HDL Levels
Contrary to what mainstream medicine tells you, eating high amounts of fat does not automatically equal higher cholesterol.
And that’s certainly the case with coconut oil.

The War Against
Saturated Fat
The war against saturated fats started way back in the late 1950’s.

A researcher by the name of Ancel Keys was investigating cardiovascular disease. His goal was to prove eating high amounts of saturated fat was linked to heart disease.

He published the “7 Countries Study,” successfully showing fat as the major cause of heart problems.

His research was praised and soon became gospel. He even became known as the “father” of the Lipid Hypothesis. That’s the theory that high cholesterol causes heart disease… and in turn, eating a lot of fat causes high cholesterol.

But there was a slight problem with Keys’ research. Something he deliberately ignored. Keys only chose to use data from seven countries that matched exactly what he wanted to prove.

The truth is there were at least a half-dozen other countries with examples that proved the exact opposite. Countries where people routinely ate tons of fat – yet rarely experienced heart disease. When it didn’t fit his hypothesis, he ignored the data.

Unfortunately, Keys’ research caught on over the years. One group in particular -- the Center for Science in the Public Interest (CSPI) – ran with Keys’ ideas. They launched what began an all out-war against all saturated fats. In fact, CSPI coined the term “artery-clogging” fat.

Sadly, coconut oil got caught up in it all.

Decades ago, food manufacturers used tropical oils like coconut oil in their baked goods. Movie theatres used it for their popcorn.

CSPI argued that coconut oil was terrible for your health. It was laden with saturated fat.
Instead, they demanded that these companies use vegetable oils instead (this of course benefited the American Soybean Association, who in the past has made generous donations to CSPI).

The food industry gave in. Coconut oil became taboo. Even the government joined in.

The National Cholesterol Education Program even issued a statement, encouraging margarine and partially hydrogenated fats, stating that “…coconut oil … should be avoided.”

Today, we know better.

The truth is it does the exact opposite. It helps improve your HDL to LDL ratio (“good” vs. “bad” cholesterol), lower overall blood levels of serum cholesterol, and reduce the amount of fat your body stores.5

In fact, in Sri Lanka, about 50% of calories from the typical diet come from coconut oil. Yet, heart disease there is virtually non-existent.

Researchers, perplexed by this, decided to see what happened when they took a group of young men and had them substitute coconut oil for corn and soybean oil.

The results weren’t pretty.

Their HDL level plunged 42 percent – which put them far below what’s considered healthy. Their LDL/HDL ratio increased 30 percent.6

That’s a recipe for heart disaster.

These results simply confirm what countless studies are finding. Coconut oil is good for your heart and helps increase your good HDL cholesterol.

For example, a study published in the Journal of Nutrition studied 25 women. They were given three different diets. A diet high in coconut oil, a low-fat diet with small amounts of coconut oil, and a diet high in polyunsaturated fats. Each diet lasted 3 weeks.

As you might guess, the highest increase in HDL was when the women ate the high fat, coconut oil diet.7


Bulletproof Your Immune System
Coconut oil contains lauric acid, a powerful immune system booster.

Lauric acid has antiviral, antifungal, antibacterial and antiprotozoal properties that help bullet proof your immune system against everything from free radicals, to a latent virus that’s waiting to wreak havoc.

It’s so powerful, in fact, that preliminary research suggests it’s effective against lipid-coated viruses, such as HIV.

A recent study took a group of 15 men with HIV. They had not received any prior treatment. After 3 months of supplementing with coconut oil, half of the patients showed a decrease in viral load.8


Good Health Can Taste Great
It’s pretty easy to get all the coconut oil you need in your diet.

Just follow any one of these simple tips:

Fry with it. Coconut oil has a high smoke point. That means that it won’t degrade at high temperatures – leaving all the fatty acids intact. It’s especially great for pan searing. If you do cook with it, consider getting it with no flavor. This is known as “expeller-pressed” coconut oil.

Take it to go. If you’ve got a very busy schedule, you can eat a snack with coconut oil already in it. My Primal Force Power Bars are great for this. Every bar is made with a healthy dose of coconut oil, and gives you plenty of protein to boot. It will give you the steady, long lasting energy you need.

Another great favorite of mine is to grab one banana. Dip it in plain yogurt. Then roll it in finely chopped coconut. Afterwards I put it in the freezer and eat it whenever I want a quick snack.

Make a smoothie. Scoop a healthy serving of coconut oil (it’ll probably be solid, but that’s okay) into the blender. Mix in your favorite fresh fruits. Maybe even add some protein powder. Add organic milk and a little ice. Blend it all and enjoy a tasty, heart-healthy smoothie.

Bake with it. It’s okay to have your favorite foods from time to time. And if you like to bake cookies, brownies, or anything else, go for it. Just substitute expeller pressed coconut oil for vegetable oil. Not only will everything taste better, but most of the fat you’ll be eating will get burned off right away.

Exercise at Your OWN Pace!

Conventional exercise, like aerobics, jogging, marathon running are not the best exercises for weight loss. That type of exertion actually trains your body to make and store more fat.

When you exercise for long periods at a time, like most people do when they go to the gym, you push your body into its “fat burning zone.” Most fitness gurus tell you to get into your fat burning zone and stay there for as long as you can take it… but that’s a problem. You don’t want to burn fat during exercise.

Burning fat during exercise tells your body it needed the fat. This trains your body to make more fat for the next time you exercise.

But that doesn’t mean you can’t use exercise to lose fat. In fact, it’s one of the most effective tools you can use to hit and maintain your ideal weight. I use it myself and I recommend it to my patients.

However, if you want to burn fat and keep it off, exercise in short bursts of high intensity. This is the basis of my PACE program.

How does it work? It has to do with what your body uses for fuel during exercise. For the first two or three minutes of a workout you burn ATP, your body’s cellular energy source. Then you start burning carbs from muscle tissue. After about 20 minutes you switch to fat.

Are You Destined to Lose Your Mind?
Statistics now show that 1 in 4 people will experience some kind of brain, mood or behavior disorder during their lifetime (poor memory, chronic stress, brain fog, etc).

Are we all simply destined to lose our focus, concentration and memory while at the same time becoming depressed, anxious and tired all of the time?

New research from Mark Hyman, MD outlines how the problems you may be having with your brain come from your gut.

Discover how to fix your broken brain by healing your gut first, inside Dr. Hyman’s new DVD.



Exercising for short periods will use these carbs during exercise. Then you start to burn fat after your workout – while you replenish the carbs.

This is known as your “after burn.”

Researchers at Laval University in Quebec divided participants into two groups: long-duration and repeated short-duration exercisers.2 They had the long-duration group cycle 45 minutes without interruption. The short-term interval group cycled in numerous short bursts of 15 to 90 seconds, while resting in between.

The long duration group burned twice as many calories, so you would assume they would burn more fat. However, when the researchers recorded their body composition measurements, the interval group showed the most fat loss.

In fact, the interval group lost 9 times more fat than the endurance group for every calorie burned. Doesn’t this defy the laws of physics? No, it just illustrates that exercise continues to affect your metabolism after you stop. The short bursts stimulated a greater after burn.

You might think burning fat during exercise makes sense. But your body will adapt to any routine you give it, including exercise. And if you burn fat during a workout and you do that workout consistently, your body will make sure you have new fat to burn each time you go to the gym.

After a while your body becomes efficient at building and preserving fat necessary for long aerobic sessions in preparation for the next endurance workout. In doing so, it sacrifices muscle and preserves fat.

So don’t bother trying to use this strategy to lose body fat. Your body will fight you in the effort and you can only do it by sacrificing lean tissue like muscle and internal organs.

Durational exercise tells your body to build fat. That’s how your body adapts to this kind of activity. Then, if you stop your cardio routine, you’ll put on even more fat very rapidly. This is common as your body gets into the routine of making the extra fat.

It’s an endless cycle. And eventually, everyone stops doing cardio. Many just get bored. But many find they have to stop cardio because this unnatural activity has caused degeneration of their joints.

And another point: If you persist through middle age and beyond, cardio accelerates some very negative effects of aging. It lowers testosterone and growth hormone, boosts destructive cortisol levels and robs you of muscle, bone and internal organ mass and strength.

But short-duration exercise – like PACE – actually increases levels of growth hormone. Researchers from Loughborough University in Leicestershire, England tested growth hormone levels in sprinters and endurance athletes. On average, the sprinters had 3 times as much growth hormone as the endurance runners.3

The biggest point they missed is this: The most important changes from exercise occur after, not during, the exercise period. The way you exercise affects your metabolism for several days. The important changes begin after you stop exercising.

This is good news. It means all you have to do during your exercise is stimulate the adaptive response you need – like reducing your need for fat or building reserve capacity in your heart. Your body will continue making the important changes afterwards – while you rest.

You don’t need to go to the gym to get started. Even if you’re out of shape you can start with a challenge that’s within your reach.

Let’s take walking as an example. This is the easiest way to get started if you’re de-conditioned or facing a physical challenge.

Here are a few points to consider: When you’re walking, you need to start at a comfortable pace and slowly speed up until you feel your heart rate increase. When you feel this extra bit of exertion, maintain it until you start to feel winded. Then stop and catch your breath. Take a few minutes to recover and focus on your breath until you’re breathing normally. This will be your first “set.”

It may look something like this: You put on a comfortable pair of walking shoes and some loose-fitting clothes. You start off on the sidewalk or on a quiet street. You could also go to the gym and work on a treadmill.

You warm up by walking at a normal, comfortable pace for 1 to 2 minutes. Then you slowly start to walk faster. As you increase your speed, pick a target and then maintain it. This is a little subjective, so you’re going to have to get a feel for it.

For example, when you start off walking at a normal pace, imagine your top walking speed and then work back from there. So tell yourself, “I’m going to walk normally and then increase my speed by about 15%.” Then hold that speed and maintain it for a few minutes.

If you don’t feel like that increase is giving you a challenge, go up a notch until you’ve increased your speed by 20 to 25%. Then hold that speed and maintain it for a few minutes.

This is how you gauge your exertion level. You know you’re getting close when you feel your heart rate go up. And when you feel this extra exertion, look at your watch and see how long you can sustain it. If you can do it for 2 to 3 minutes, great. If not, it doesn’t matter. Just follow this pattern.

After you’ve challenged yourself for a few minutes, stop and rest. Ideally, you should feel winded. You should be breathing heavier than you usually do and you should feel your heart beating faster. Now begin your recovery period. Allow your heart rate and breath to return to normal.

When you’ve completed your first set, try another. At this point, repeat your first set without increasing your intensity. If you want to ramp up the challenge, increase the amount of time you walk at a faster speed.

By walking and first gauging your exertion capacity, you can do a productive PACE routine at your own level. It doesn’t matter how quickly you can walk. Even if your top exertion speed is just above your normal walking speed, you can give yourself enough of a challenge to expand your lung volume and build reserve capacity in your heart.

This gradual build up in cardio-pulmonary power will get you to higher levels and extend your endurance. Little by little, you’ll become more and more conditioned and better able to handle more intense challenges.

When you feel you’ve improved your exercise capacity - or if you want to start with something more challenging than walking - use this same formula with swimming or biking. Both give you a good heart and lung workout.

Swimming is helpful if you have a disability as the water’s buoyancy will take the strain off your joints and make it easier to move. Biking is also very effective for de-conditioned beginners and you have the option of doing it outside or in the gym.

Like walking, take it slow and evaluate your exertion level. Don’t strain yourself. Take small, deliberate steps and stay with your program. Within the first week, you’ll start to see progress.

By gently encouraging your heart and lungs to maximize their output, you’ll be able to improve right away. What’s more, you’ll be able to successfully start a productive PACE routine, no matter what your age, condition or personal history.

As you progress, do less walking and put more focus on swimming and biking. And when you feel ready, try some of the basic routines in your PACE book. Once you’ve made headway with your heart and lungs you’ll be able to increase your challenge and activate your native fat burner.

With a sufficient challenge, you’ll start to burn fat after your PACE routine. This fat burning will last as long as 16 to 24 hours after you finish. But your first goal will be to build cardio-pulmonary power by establishing a PACE routine that accommodates your current situation.

This in itself is a major victory. A lot of folks can’t get past the false assumption that they’ll never be able to do it. With PACE, you never have to make excuses, as you can always find a routine that perfectly matches your current level.

Chicken Caesar Salad by The Mayo Clinic

Recipe: Caesar salad with grilled chicken
Dietitian's tip:
Romaine lettuce is flavorful and has more vitamin A, vitamin C, folate and calcium than does iceberg lettuce.

By Mayo Clinic staff

Serves 2
Ingredients
2 boneless, skinless chicken breasts, each 3 ounces
3 tablespoons fat-free Italian dressing

For the dressing:
1 1/2 tablespoons fat-free mayonnaise
1/4 teaspoon extra-virgin olive oil
1/2 teaspoon red wine vinegar
1/4 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1/2 clove garlic, minced
1 1/2 teaspoons water
Freshly ground black pepper, to taste

4 cups romaine lettuce
1/2 ounce (about 3 tablespoons) Parmigiano-Reggiano cheese, freshly grated
1/2 cup whole-wheat croutons

Directions
In a sealable plastic bag, add the chicken and Italian dressing. Put in the refrigerator for 30 minutes, turning the chicken over after 15 minutes.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Grill or broil the chicken breasts until browned and cooked through, about 5 minutes on each side (internal temperature should be 165 F for 15 seconds). Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.

To make the Caesar dressing, add mayonnaise, olive oil, red wine vinegar, Worcestershire sauce, lemon juice, garlic and water. Whip together until smooth. Season to taste with freshly ground black pepper.

In a large bowl, combine the lettuce, croutons and the Caesar dressing. Toss thoroughly until the lettuce is coated with the dressing. Transfer the salad to individual plates. Top each salad with the grilled chicken and Parmigiano-Reggiano cheese. Serve immediately.

Nutritional Analysis(per serving) Calories 201 Cholesterol 57 mg
Protein 25 g Sodium 565 mg
Carbohydrate 13 g Fiber 4 g
Total fat 5 g Potassium 551 mg
Saturated fat 2 g Calcium 145 mg
Monounsaturated fat 1.5 g

You are What You Eat

Creams are helpful on the outside, but don't count out what goes inside your body when you're looking to keep your skin clear and fresh. Here are some foods to pile on your plate .

Strawberries, red peppers, kiwi

These fruits and veggies are packed with vitamin C, an antioxidant shown to prevent damage to the skin and possibly help prevent aging. Vitamin C also helps form collagen, which supports the skin's structure and keeps it smooth.

Other vitamin C-rich foods: Potatoes, tomatoes, citrus fruit, broccoli.

Carrots, apricots, spinach

The antioxidant beta-carotene is in these fresh foods. Beta- carotene converts in the body to vitamin A, which we need to create new and healthy skin cells. It also protects your skin from bacteria and viruses and keeps it hydrated.

Other beta-carotene-rich foods: Collard greens, romaine lettuce, sweet potatoes.

Sunflower seeds, almonds, olive oil

Rounding out the antioxidants are the vitamin E-rich foods. This vitamin protects cell membranes from free-radical damage, especially brought on by UV rays. Of course, sunscreen helps, but a serving of nuts and seeds every so often can help strengthen your cells from the inside.

Other vitamin E-rich foods: Mangoes, peanuts, chicken breast.

Water

Not drinking enough water can dehydrate and give off that pruney look (no one wants that). Instead, keep skin radiant by sipping water throughout the day. No need to chug gallons - you also get water from other sources, such as fresh fruits and veggies.

Flaxseed, salmon, tuna

All rich in omega-3 fats, these foods help prevent inflammation. Their heart-healthy oils also keep skin nice and shiny. A study published in the Journal of the American College of Nutrition found that elderly folks who consumed higher amounts of fish and veggies throughout their life had fewer wrinkles. It could be the combo of the omega-3s in fish plus antioxidant-rich veggies, though researchers can't say for sure right now.

Other omega-3 foods: Sardines, walnuts, tofu.

Courtesy Toby Amidor of Healthy Eats on foodnetwork.com

- Food Network Kitchens

Study: Type 2 diabetics forgo dietary guidelines

Winston-Salem Journal, N.C.

09-04-09

Sep. 4--Many people with Type 2 diabetes may be jeopardizing their health by not following national dietary guidelines for the disease, according to a study from the Wake Forest University School of Medicine.

The study, released yesterday, appears in the August issue of the Journal of the American Dietetic Association.

The connection between Type 2 diabetes and being overweight has been well-documented.

The American Diabetes Association said that in 2007, 23.6 million Americans, or nearly 8 percent of the population, had diabetes. About 24 percent of those with diabetes have undiagnosed cases.

According to the National Institutes of Health, more than 85 percent of Type 2 diabetics are overweight.

The Wake Forest study, conducted on a national basis, included 2,757 participants. It focused on food-intake recommendations outlined in the 2000 version of the Food Guide Pyramid.

"I thought we were going to find people who, because they have a chronic disease, were more educated about and more motivated than the average American to eat healthy," said Mara Vitolins, an associate professor in the department of epidemiology and prevention.

"But that's not the case. The most important thing about controlling diabetes, especially Type 2 diabetes, is being able to manage energy in and energy out. The best way to do that is through the diet."

The Wake Forest study showed that 93 percent of participants exceeded the recommended percentage of daily calories from fat, while 85 percent exceeded the saturated-fat recommendation, and 92 percent consumed too much sodium in their regular diets.

The study also found that less than half of the participants met the minimum recommended daily servings of fruit, vegetables dairy products and grain. Those foods also have been shown to prevent heart disease -- the leading cause of death in people with Type 2 diabetes.

Only a limited number of participants met nutrient intake recommendations for total fat, saturated fat, sodium and fiber. Overall, the participants consumed a diet that provided about 44 percent of calories from carbohydrates, 40 percent from fat and 17 percent from protein.

Vitolins said that there are several reasons why Type 2 diabetics are overweight, including cultural food preferences, busy work schedules, and not having enough money to buy more nutritious foods.

Many studies have found positive results when Type 2 diabetics lost weight through diet and exercise.

For example, the Diabetes Prevention Program, a large clinical study sponsored by the National Institutes of Health, found that losing 5 percent to 7 percent of body weight and doing moderate-intensity exercise for 30 minutes a day, five days a week, may prevent or delay the onset of Type 2 diabetes.

Vitolins said that the study "clearly illustrates a need to provide ongoing nutrition education for people with diabetes, regardless of the amount of time they've had the disease."

"Day to day, the foods they are eating should be considered a vital part of their treatment. A proper diet and exercise can be as powerful as medication."

Corn Chowder Poblano by the Mayo Clinic

Dietitian's tip:
Dark green poblanos take on a smoky flavor when roasted. That smokiness makes them a perfect contrast for the sweet corn flavor of this filling main course.

By Mayo Clinic staff

Serves 4
Ingredients
2 poblano or Anaheim chilies, halved lengthwise and seeded
2 or 3 Yukon gold or red-skinned potatoes, about 1 pound total weight, peeled and cut into 1 1/2-inch chunks
2 tablespoons olive oil
1 small yellow onion, chopped
1/4 cup diced celery
1/2 red bell pepper (capsicum), seeded and diced
1/2 teaspoon salt
2 1/2 cups fresh corn kernels (cut from about 4 ears corn) or frozen corn kernels, thawed
2 cups vegetable stock or broth
1 cup 1 percent low-fat milk
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro (fresh coriander)
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano

Directions
Preheat a gas grill or broiler (grill). Position the cooking rack 4 to 6 inches from the heat source.

Arrange the chilies skin-side down on the grill rack, or skin-side up on a broiler pan lined with aluminum foil. Grill or broil until the skins begin to blacken, 5 to 7 minutes. Transfer to a bowl, cover with plastic wrap and let steam until the skins loosen, about 10 minutes. Peel the chilies, discarding the blackened skin, and chop coarsely. Set aside.

Put the potatoes in a saucepan, add water to cover, and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15 to 20 minutes. Drain and transfer to a small bowl. With a potato masher, partially mash the potatoes and set aside.

In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and bell pepper and saute until the vegetables are softened, about 5 minutes. Stir in 1/4 teaspoon of the salt and cook for 3 to 4 minutes longer. Stir in the roasted chilies and the partially mashed potatoes. Add the corn, vegetable stock, milk, pepper and the remaining 1/4 teaspoon salt. Simmer uncovered until the soup thickens, 25 to 30 minutes.

Ladle into warmed bowls and sprinkle with the cilantro and oregano. Serve immediately.

Nutritional Analysis(per serving) Serving size: About 2 1/4 cups
Calories 301 Cholesterol 3 mg
Protein 9 g Sodium 527 mg
Carbohydrate 52 g Fiber 4 g
Total fat 9 g Potassium 1,052 mg
Saturated fat 1 g Calcium 110 mg
Monounsaturated fat 6 g

An apple a day keeps kidney stones away

NewsRx.com

08-28-09

Researchers have found another reason to eat well: a healthy diet helps prevent kidney stones. Loading up on fruits, vegetables, nuts, low-fat dairy products, and whole grains, while limiting salt, red and processed meats, and sweetened beverages is an effective way to ward off kidney stones, according to a study appearing in an upcoming issue of the Journal of the American Society Nephrology (JASN). Because kidney stones are linked to higher rates of hypertension, diabetes, increased body weight, and other risk factors for heart disease, the findings have considerable health implications (see also American Society of Nephrology).

Eric Taylor, MD (Maine Medical Center) and his colleagues at Brigham and Women's Hospital conducted a large study to determine the effects of healthy eating habits on the formation of kidney stones. The investigators collected information from individuals enrolled in three clinical studies: the Health Professionals Follow-up Study (45,821 men followed for 18 years), the Nurses' Health Study I (94,108 older women followed for 18 years), and the Nurses' Health Study II (101,837 younger women followed for 14 years).

Dr. Taylor's team assigned a score to each participant based on eight components of a DASH (Dietary Approaches to Stop Hypertension) style diet: high intake of fruits, vegetables, nuts and legumes, low-fat dairy products, and whole grains and low intake of salt, sweetened beverages, and red and processed meats. Individuals with higher DASH scores consumed diets that were higher in calcium, potassium, magnesium, oxalate, and vitamin C and lower in sodium.

A total of 5,645 incident kidney stones developed in the participants in the three studies. In each study, participants with the highest DASH scores were between 40% and 45% less likely to develop kidney stones than participants with the lowest DASH scores. The reductions in kidney stone risk were independent of age, body size, fluid intake, and other factors.

Because a DASH-style diet may affect the development of hypertension, diabetes, and other chronic diseases associated with kidney stones, the researchers also performed an analysis limited to study participants without hypertension or diabetes. Even among those individuals the DASH diet reduced the risk of kidney stones.

Many of the medications used to treat kidney stones have unpleasant side effects. This study indicates that adopting a DASH-style diet may be an effective alternative.

Keywords: Beverage, Food, Clinical Trial Research, Diabetes, Heart Disease, Hypertension, Kidney Calculi, Nephrology, American Society of Nephrology.

This article was prepared by Cardiovascular Device Liability Week editors from staff and other reports. Copyright 2009, Cardiovascular Device Liability Week via NewsRx.com.

To see more of the NewsRx.com, or to subscribe, go to http://www.newsrx.com .

More Protein Can Help with Weight Loss

In two words I’ll show you how to burn fat, build muscle and put an end to overeating.

More protein.

Protein gives you the feeling that you’re full, more so than carbs or fat. Protein boosts your sensitivity to a hormone called leptin. This hormone tells your brain that you’re full. As a result, you feel satisfied. Overeating stops.

Protein is important for both losing weight and gaining muscle. A very revealing study makes a point I always try to get across to my patients: People who increased their protein intake, lost fat and gained muscle.1

In fact, the people who ate a high-protein diet lost seven pounds in six weeks. The group who followed a standard diet didn’t lose any weight. And, the high-protein group simultaneously gained twice as much muscle.

Here’s the good news… Foods that are protein rich are the best tasting. Meat and eggs are your best sources. If possible, eat grass-fed beef. The flavor is great and it’s far better for you because it has the right kinds of fats. If you eat commercial beef, find lean cuts or trim the fat yourself.

Eggs are the perfect food. I eat them everyday. They are the “gold standard” by which we rate all other protein. This means that all of the amino acids are there in the ratios you need in one place. For best results, eat eggs that come from free-range chickens.

Health “experts” usually recommend 50 to 60 grams of protein a day. But Americans in general eat far too little protein. To reduce your appetite – and lose weight – try one gram of protein for every pound of lean muscle.

If you weigh 180 pounds, and have 20 percent body fat, you have 144 pounds of lean muscle mass. So shoot for 144 grams of protein a day. If you don’t know your body fat percentage, the average man can estimate between 15 to 18 percent and women 18 to 22 percent.

If you’re not getting enough protein, supplementing with protein powder can help. A protein shake especially after working out is a reliable way to boost your protein intake. Make sure the powder is pure protein. It should have no more than a few grams of carbs.

Here’s another option. I call it the “forgotten fat burner.” Every doctor has this in his arsenal but few understand or know about its fat-burning ability.

It works for both men and women and always gets results. I’ve never seen it fail. My friend and colleague Dr. Jonathon Wright tried it himself and lost 12 pounds in three weeks.

He calls it his “starvation-free and gym-free weight loss secret.”

He’s right. This little-known strategy has nothing to do with dieting or exercising. And it doesn’t miss.

Human chorionic gonadotrophin or HCG was written up in the medical journals back in the 1950s and 1960s as a treatment for obesity. Today you don’t hear a word about it. That should hardly surprise you. If it can’t be turned into a drug, it gets dropped like a hot potato. And that’s what happened with this “forgotten fat burner.”

You can find the details in a report by Dr. Wright. He gives you the inside story and what to do if you want to try it yourself.

It’s worth a read. I recommend it.

Honeybee Naturals and Zia

We just added two new natural skin care lines to our Amazon Store. www.HealthyGuru4U.com . Aside from these lines we have a wide variety of all natural products including whole food supplements.

Remeber to stay hydrated this summer and wear that sunscreen!

CaraTrim with Caralluma any thoughts?

What is all the hype about? New studies have shown that Caralluma a plant grown in Afghanistan may be the new miracle diet?

All the evident benefits are now becoming the eye of modern science furthermore this native plant of Indian culture is creating an extraordinary appearance on the humankind dieting prospect. In addition to that knowing about its ability to repress the hunger as well as boosting person’s endurance increase also emerges out to be an essential factor in lowering the blood sugar levels in person also.

Current studies have also given an to indication about an important extract, pregnane glycoside, which come outs to be useful in not only treating obesity, weight as well as diet confusion other than as well in the lessening of fat, BMI, lessening in hip as well as waste circumference, blood glucose as well as blood pressure.

Same studies have also accomplished that there become visible to be enhancing not only the memory function of brain but also the hearing as well as capillary action. There is also a notable enhancement in the HDL/LDL blood ratios along with controlling joint tenderness in other parts. There is a product available with the two top appetite suppressants CaraTrim. it has no fillers and it is 400mg Caralluma and 100mg Hoodia.


CLICK TO TRY:
CaraTrim

Chlorella and Dieting for a Healthier New Year!

If you are interested in reducing body fat, getting your cholesterol level under control and staying clear of diabetes, chlorella may be just the perfect superfood. Researchers have recently investigated the effects of Chlorella on people with high-risk factors for lifestyle diseases and found that chlorella affects a positive outcome by controlling gene expression. Other new findings have also added to chlorella's impressive credentials.Findings from the studyAs reported in the September edition of the Journal of Medicinal Food, researchers in Kyoto, Japan fed chlorella to 17 subjects with high-risk factors for lifestyle-related diseases and 17 healthy subjects over a 16 week period,. They conducted blood biochemical tests and gene profile expression analysis before and after the chlorella administration. They confirmed that in both groups, chlorella intake resulted in noticeable reductions in body fat percentages, total serum cholesterol, and fasting blood glucose levels.

Through gene expression analysis, they found that gene expression profiles varied with chlorella intake. They identified many genes affected by chlorella ingestion that returned to their pre-ingestion state when chlorella ingestion was discontinued. Among these were genes related to metabolic enzymes, signaling, receptors, transporters, and cytokines.A difference in genetic expression level was found between the two studied groups at the start of the tests, and the researchers were able to identify genes with noticeable variance in expression levels resulting from chlorella intake in the high-risk factor group. These included genes involved in fat metabolism and insulin signaling pathways, which suggest that these pathways are physiologically affected by chlorella intake. There were clear variations in the expression profiles of genes directly related to the uptake of glucose following chlorella intake, indicating that the activation of insulin signaling pathways could be the reason for the blood sugar lowering effects of chlorella.Chlorella reduces UVB degradation of the skin.

The May-June edition of the European Journal of Dermatology reports that solar UV radiation damages human skin, affects skin tone and resiliency, and leads to premature aging. Skin damage by oxidants leads to activation of protein kinase C, increasing collagen degradation. Ingestion of chlorella has been shown to inhibit this activity. This degradation was evaluated following UVB irradiation in the presence of an aquaeous extract fraction of chlorella, in human skin fibroblasts. Expression levels of activity on elastin protein and pro-collagen mRNA were also investigated. The researchers found that premature aging-induced collagen degradation and gene expression were suppressed in the presence of the chlorella fraction. The fraction also appeared to counteract the negative effects of UVB exposure on elastin protein and increased pro-collagen mRNA expression following UVB exposure.Chlorella decreases dioxin and increases immunoglobulin concentration in breast milkOne of the big sales pitches for the use of infant formula in place of breast milk has been that breast milk contains dangerous levels of dioxin. A study reported in the March, 2007 edition of the Journal of Medicinal Food analyzed dioxin levels in breast milk and maternal blood samples from 35 pregnant women in Japan. They measured immunoglobulin A (IgA) concentrations in breast milk and investigated correlations with dioxin concentrations. In addition, 18 of the 35 women took chlorella supplements during pregnancy, and its effects on dioxin and IgA concentrations in breast milk were investigated.The researchers found that toxic equivalents were significantly lower in the breast milk of the women taking chlorella tablets than in the control group. These results suggest that chlorella supplementation by the mother may reduce transfer of dioxins to the child through the breast milk. No significant correlation was identified between dioxin and IgA concentrations in the breast milk of the control group. IgA concentrations in breast milk in the chlorella group were significantly higher than in the control group. Increasing IgA levels in breast milk are considered to be effective for reducing the risk of infection in nursing infants.

New studies also document the powerful chelating properties of chlorellaAlso reported in the September Journal of Medicinal Food is a study in which 40 rats were divided into one control group and three groups that were treated with cadmium. One cadmium group received no chlorella, one received 5% chlorella, and one received 10% chlorella. After 8 weeks, the relative liver weight was significantly lower in the group receiving no chlorella compared with both groups receiving chlorella, indicating severe liver damage in the no-chlorella group. This group also displayed significantly higher hepatic concentrations of cadmium than the groups receiving chlorella. Hepatic RNA had a higher expression in the chlorella treated groups than in the no-chlorella group. Researchers concluded that chlorella has a protective effect against cadmium induced lever damage by reducing cadmium accumulation and stimulating the expression of RNA in the liver.

The July edition of Food Chemistry Toxicology reports another study in which the chelating ability of chlorella was assessed. Levels of interleukin -6, an important stimulator of red blood cell production, were assessed along with investigation of the number of adherent and non-adherent cells. Mice that had been drinking water containing 1300ppm of lead acetate were treated with chlorella daily for 10 days. The researchers found that chlorella improved cellular function, increased the ability of cells to produce interleukin-6, and restored the reduced the number of non-adherent cells. Monitoring of lead poisoning demonstrated that chlorella treatment significantly reduced lead levels in blood and tissues, completely restored the normal levels of ALA in the liver, and decreased the abnormally high plasma levels of ALA.The findings of these two studies underscore the powerful chelating ability of chlorella and suggest that chlorella would be useful for pre-treating before consuming any food or drink in which the presence of heavy metals is suspected, such as fish. Chlorella has also been shown in previous studies to be an effective chelator of mercury and is an excellent supplement for anyone with dental fillings containing mercury, as well as anyone undergoing the removal of fillings.What is chlorella?

Chlorella is tiny, single-celled water-grown green algae that contain a nucleus and an enormous amount of readily available chlorophyll. It is composed of about 58% highly digestible protein, and carbohydrates. It is a good dietary choice for people who do not eat meat. It contains all of the B vitamins, vitamins C and E, amino acids, beta-carotene, iron, zinc, macro-minerals such as calcium, magnesium, zinc, potassium, rare trace minerals, essential fatty acids including GLA, and polysaccharides. One teaspoon of chlorella contains 90 mg of RNA and 8 mg of DNA. Chlorella has more vitamin B-12 than liver. It is virtually a complete food and considered one of the superfoods, delivering a wind fall of nutrition to the body.Chlorella contains thousands of phytochemicals, most of which have not yet been identified.Chlorella is nature’s answer to the multi-vitamin pill concept, offering a broad array of nutrients in highly bio-available form with perfect synergy. It has shown to be effective at reversing degenerative diseases such as all types of cancers, diabetes, liver disorders, high blood pressure, and obesity. People with poor digestion are able to easily digest chlorella.Chlorella is perfect for body detoxification. Its fibrous outer cell wall binds with heavy metals and pesticides that accumulate in the body and ushers them out. It’s high content of chlorophyll makes it an ideal cleanser for the blood stream and the elimination channels, insuring that metabolic wastes are carried away from the tissues. It cleanses the breath and reduces body odor.

Chlorella has been shown to accelerate healing, protect against radiation, help in the treatment of Candida albicans and relieve arthritis pain. It is effective against anemia and its stimulation of red blood cells assures proper transport of oxygen to the brain and body.Chlorella is a potent cancer fighterChlorella stimulates the immune system and the production of interferon, one of the body’s greatest natural defenses against cancer. Increased interferon production is thought to stimulate macrophages, T-cells and tumor necrosis factor. This results in the immune system being able to combat foreign invaders whether they are viruses, bacteria, chemicals or foreign proteins. Chlorella’s DNA repair mechanism has been documented.Numerous animal studies have documented chlorella’s effectiveness against cancer. One such study involved mice given chlorella prior to being transplanted with breast tumors. The results indicated a 70 percent survival rate in the chlorella fed group and a control group survival rate of zero.In another study, fifteen glioblastoma patients were treated with high levels of chlorella, in some cases combined with chemotherapy and radiation. Glioblastoma is the type of deadly brain tumor recently diagnosed in Senator Kennedy. Their health and immune status increased immediately, and they experienced a 40 percent two-year survival rate, compared to the normal two year survival rate of 10 percent for this type of cancer.Chlorella helps balance the body’s pHIt is believed by many that disease starts and thrives in an acidic body environment. Any diet that is deficient in fruits and vegetables will be acidic in nature. The consumption of soft drinks and processed fruit drinks are particularly acid forming as are diets high in meat and uncultured dairy products.

Proper pH balance is critical for health, and the body goes to great lengths to maintain the proper pH of its blood, by increasing respiration and by pulling alkaline minerals out of the bones to use to buffer any excess acidity. This is why consumption of soft drinks is linked to osteoporosis.Chlorella is an alkaline food, which means it counters acidity. This promotes increased bone mass since the body is not sacrificing minerals from the bones to create proper acid/alkaline balance. Metabolic function is therefore improved. The consumption of alkaline foods has been linked to improved immune function, kidney function, higher energy levels, and lower allergic response levels.

Using chlorellaChlorella can be purchased in tablet form and as powder. The tablets are easier to use, but there is some question that the quality of the chlorella may be compromised by the heat produced in the compression process used to create the tablets. There are several high quality chlorella tablets on the market with vastly different price points. Swanson's Chlorella is an excellent product that is well packaged to maintain its freshness. It is relatively high priced. Nutricology Chlorella from is also very good quality and well packaged and less expensive. Yaeyama Chlorella is also of high quality, however the packaging usually leaves something to be desired.Chlorella’s strong outer cell wall needs to be broken to make its nutrients accessible. Any package of chlorella you buy should tell you that the cell wall has been broken. Some lower quality manufacturers of supplements sell chlorella that has not had the cell walls broken. These products are virtually worthless.

Powdered chlorella is generally the province of the boutique supplement manufacturers and can be quite expensive, with the exception of NOW Chlorella which is good quality, broken cell wall powdered product that is available in sizes up to a pound. This can be purchased online from Vitacost or Lucky Vitamin.Powdered chlorella can be mixed into juiced vegetables and fruits or used in smoothies. It has a mellow, non-intrusive flavor and adds a richness and thickness to any liquid you use with it. Mixing chlorella into a drink requires a blender or shaker.Chlorella combined with spirulina, another green algae, creates a whooping powerhouse of nutrition. Add a spoon full of each to your smoothie or juice. The Chewables from Nutricology which are pharmaceutical Grade can be founf at http://www.healthyprism.com/

Click on:

Chlorella

For Chewables

Your Best Body Ever! Fiber Up People!

Don't starve your self crazy! Bulk up your diet with fiber not your clothes! There are two kinds of fiber soluble and insoluble. Soluble fiber hides in the insides of foods such as apples, brown rice and bananas. These fibers bind with liquids to form a gel that makes you feel full and slows digestion letting your body absorb more nutrients. Insoluble fibers are found in the skins and outer parts of foods. These fibers bulk up as they absorb liquid in your stomach. These fibers help to "clean" out or push waste out of your system.

Eating natural foods will allow you to reap the benefits of these fibers. Salba is a great way to receive BOTH benefits and achieve a higher nutrient benefit at the same time!

Try Salba NOW!

Buy Salba

Sambazon Acai and All It's Wonders

Acai (ah-sigh-ee), the fruit that's making believers of world-class athletes and health-conscious people everywhere. Grown in the Amazon rainforest, acai is truly a gift from Mother Nature. It has a rich, berry-cocoa flavor that makes it taste amazing, and its packed with more antioxidants than blueberries or pomegranates, plus loads of healthy Omega fats, protein and dietary fiber.

So what makes antioxidants and Omega fats so important? Studies have shown how the French and Mediterranean diets, rich in red wine and olive oil, help maintain heart, body, brain and skin. Organic acai combines the best of both diets with 30x the antioxidants of red wine, and an essential fatty acid profile similar to olive oil. Sambazon Acai is a potent combination your body shouldn't go without.

Superhealthy. Supertasty. Superfood.
Sambazon acai products are all certified organic and great for anytime you're hungry or looking for a natural energy boost. And as part of our mission to bring acai to you, we believe we also have to care for the planet and farmers. To do that, we've created a supply chain that benefits thousands of local families while protecting the Amazon rainforest through sustainable agriculture.


Buy the Powder and Capsules Here:

Acai Caps
Acai Powder

Green Vibrance 9.0 is Here

For all of you green Vibrance Junkies out there, it is finally here! New better tasting formula that was just released this month!
The most significant improvements in Version 9.0 are these:

The addition of 1,000 i.u. vitamin D3 per serving from a specialized materialdeveloped for Vibrant Health alone. Our vitamin D3 contains no starches,chemical preservatives, or other common diluents. Vibrant Health's vitamin D3is carried in a special base of certified organic alfalfa leaf and juice powder.
The addition of 20 mg. Pomegranate extract standardized to 40% ellagic acid inorder to deliver an effective dose of 8 mg. ellagic acid per serving. An increase to 570 mg. per serving of each of the core grass juice powders,alfalfa, barley, oat and wheat, raising the total amount of grass juice powdersper serving to 2,680 mg per serving (including Kamut.)
Increased potencies per serving for certified organic beet juice (+50 mg.) and
carrot root powders(+30 mg.), bolstering nutrient density even more.. Increased doses of prebiotics FiberAid larch arabinogalactans and FOS, raisingthe amount to 1.2 grams per serving of these important foods for probiotics.
Boosted quantities of adaptogens in order to help balance body functions in orstress filled world. Schizandra extract is up 50 mg. per serving, and high qualitySuma extract (2.5% beta ecdysterone) replaces plain Suma powder.
The ratios and quantities of sea vegetables have been adjusted to improve flavorof Green Vibrance, and bring iodine content down a bit, allaying (unfounded)fears that earlier versions of GV may have been delivering too much iodine.
So basically they have improved the formula significantly and have stayed in touch with the market and the people!
Check us out we have the 9.0 IN STOCK!!
http://www.healthyprism.com/