Fish oil has  been scientifically proven to help individuals with many metabolic symptoms including raised fat levels in the heart and liver.   Researchers in Italy who were researching fish oil have now discovered another great source of Omega-3s that are actually more efficient than fish oil:  Krill Oil.

What is Krill?
Krill is a shrimp-like marine invertebrate animal. These small crustaceans are important organisms of the zooplankton, particularly as food for baleen whales, manta rays, whale sharks, crabeater seals, other seals, and a few seabird species that feed almost exclusively on them. Another name is euphausiids, after their taxonomic order Euphausiacea. The name krill comes from the Norwegian word krill meaning “young fry of fish,” which is also often attributed to other species of fish.

The study published in the Journal of Nutrition concludes that both conventional fish oil and krill oil are effective in reducing fat levels, but that krill oil is more effective. The mechanisms of why this was the case had not been made clear in the study, but suggested that long-chain polyunsaturated fatty acids may reduce activity in the endocannabinoid system. The endocannabinoid system sounds complicated and hard to pronounce, but it consists of a group of neuromodulatory lipids and receptors that influence your appetite, pain sensation, mood and memory.

The researchers found that when parameters that were associated with obesity were considered the krill oil reduced rats heart fat levels by 42% compared to 2% for conventional fish oils. A 60% reduction in liver fat was also observed for krill oil supplementation compared to only 38% for fish oil supplementation.  Not only is the reduction significant it is just as important to note that fat build up in the liver can lead to insulin insensitivity and cause type-2 diabetes.

Researchers stated: “It is worth noting that in all tissues exhibiting changes in endocannabinoid concentrations, EPA and DHA concentrations in the PL (phospholipid) fraction were increased and the increase was greater in the Krill Oil compared with fish oil-supplemented rats.”

Now even though this study was done with rats the results are very significant and generally do carry over to human studies.   Since Krill Oil has been deemed through research safe and effective with increasing your EPA and DHA levels we would expect Krill Oil to also reduce the fat levels in your heart and liver of obese and overweight individuals.

Click the image  to order a bottle of EFA Icon today, which contains the industry leader in krill oil (NKO).

In Good Health,

Brien

Brien Shamp BS CSCS CMT CHEK NLC II
CEO Optimal Fitness Lifestyle Center
650-654-4604 (w)
650-654-4108 (f)

www.OptimalFitnessLifestyle.com

According to a recent study by researchers at the University College of London, a diet high in fatty and processed foods led to an increased risk of depression.

The participants were separated into two groups.  One group who ate a diet largely based on “whole” foods, and another group who mainly ate fried food, processed meat, high-fat dairy products and sweetened desserts.  The results showed that those who ate the whole foods had a 26 percent lower risk of depression than those who ate mainly processed foods.  More alarming though, was that the group with a processed food diet was 58 percent more likely to be or become depressed.

Why did these results occur?  Researchers put forth several hypotheses:

• Previous studies have shown a diet high in antioxidants can ward off depression.
• Eating lots of fish may protect against depression because it contains high levels of the sort of polyunsaturated fatty acids which stimulate brain activity.
• They also thought that a “whole food” diet protects against depression because of the combined effect of consuming nutrients from lots of different types of food, rather than the effect of one single nutrient.

The final conclusion of the research ”suggests that healthy eating policies will generate additional benefits to health and well-being, and that improving people’s diet should be considered as a potential target for preventing depressive disorders.”

Check out a video of Chris and I doing a Healthy Food, Healthy You: Food Clinic:

Also, check out the radio interview I did on a popular radio show on the East Coast “7 Secrets for Permanent Weight Loss.” These are the same principles that will help with depression because they are very much related.

I gave many of my top secrets for success and many of these may be new to you, even if you are a current client.

In order to hear the FREE Radio Interview, enter your contact information below. I will also be contacting you to receive a FREE 30 Minute Nutrition & Lifestyle Session to discuss a game plan to help you optimize your health.

In Health & Fitness,

Brien Shamp BS CSCS CMT CHEK NLC II
CEO Optimal Fitness Lifestyle Center
650-654-4604 (w)
650-654-4108 (f)

www.OptimalFitnessLifestyle.com

Did you see the movie, “Supersize Me?” If you didn’t you must! There are some extra scenes when you rent or buy the movie that are a must see. They do a test to see how long the French fries last and they find that they are unchanged in the visual appearance with over 2 months of observation. How do the fries withstand time? What is happening when you consume these and other processed foods?

If you are still eating processed foods and wonder why you can’t lose weight, have low energy, pain and stress look at the chemicals on the packages of the foods you are consuming.

Most think they are eating healthy even if they consume foods at Trader Joe’s or Whole Foods. If the food has a label it probably isn’t that great for you. How do you know? Look at the label and see what is preserving the food so it stays on the shelf. Not a week goes by where someone says their breakfast is healthy and they proceed to tell me they are eating a Kashi Cereal. Who said Kashi was good for you? I used to eat it and as soon as I learned more about it and stopped, so did my gas and bloating. We have observed the same thing with many others as well. Most cereals are highly processed as are most of the foods we are eating. Just because you are not eating McDonalds doesn’t mean your diet is not processed. Be careful what you eat. You will look and feel your very best when you eat what your body operates best on.

If you would like some assistance on how to look and feel your best contact me for your FREE consultation. 

I look forward to it.

In Health,

Brien

Your body has a genetic need for certain amounts and balances of nutrients in order to function efficiently. Fail to get what your body needs and degenerative disease is almost assured. Meet that need – the requirements of your Metabolic Type™ – and you run an excellent chance of staying healthy, trim and energetic for a lifetime.

But, do you really need to take nutritional supplements? Why not just eat a good diet and obtain all you need from your food? This is an important question and deserves special attention. Here’s the story:

If the food which is available in today’s market indeed provided all the necessary nutrients, it might be possible to use only food to obtain and maintain good health. The sad state of affairs however, is that most of the food that is available today is not of the same quality that it was 1,000 years ago, 100 years ago, or even 50 years ago.

Our Food – Not What It Used To Be

For many reasons, our food today is sorely lacking in vital nutrients. Methods of storing, processing and preserving food often severely devitalize the food of its nutritional value. In addition, many of the modern techniques used to grow food faster, larger and on nutritionally depleted soils has destroyed the original, natural quality of our food supply. What appears to be an ear of corn, or a tomato, is in many cases quite different from the corn or tomato of 75 years ago. Some research into the differences between organic and inorganic foods has shown as much as a 2000% difference in some of the nutrients. But even more alarming is the fact that science has found that the nutrient content of even organic foods is dramatically less than it used to be.

Our food today simply does not contain sufficient nutrient content to meet the demands of our modern lifestyles and to keep us in a state of good health. But suppose that you had the rare possibility of obtaining all of your food from natural, organic sources — beef and (raw) milk and butter from range fed cattle; fertilized eggs and chicken from home-raised, non-chemically fed or hormonally-treated chickens; fruits and vegetables from an organic garden and orchard, comprised of soil brimming with all the nutrients that should be there, homemade bread from whole, natural, organically-raised grains. Certainly this would be an excellent source for your food supply, although for most people it would be impractical, if not impossible, considering the time involved. Even if it were possible, the chances would still be slim that you’d be able to obtain all of the necessary nutrients from your food, particularly if you have a health challenge. There are several reasons for this:

• First, the genetic requirement for nutrients varies tremendously between people. There can be a 2, 5 or even 10 fold difference in the need for certain nutrients. To meet this wide variation in need through just food could be quite difficult.
• Second, a busy, on-the-go lifestyle makes it almost impossible to eat your wonderful, organic foods at all of your meals on a daily basis. Time away from home, eating on the go, traveling, all sabotage your efforts at regular, healthy eating.
• Third, if your health is not optimum, the chances are excellent that there’s some deficiency in your capacity to digest and assimilate your food. So, if your food is already lacking in nutrients, and if the food you eat is only partially digested, and if what you digest is only partially assimilated, then you’d need to eat an awful lot of food to compensate for the nutrient deficiencies already present in the food along with your faulty digestion and assimilation.
• Fourth, the fast pace and high intensity of our modern lifestyles, increased stress levels at home and work compared to times past, and the incredible amount of toxic burden in the air we breathe, the water we drink and the food we eat all dramatically increase the body’s requirements for nutrients — not calories, but nutrients, the biochemical constituents we need to adapt to and compensate for the challenges of modern life.

It is important to understand that there’s a big difference between just getting enough nutrition to keep you going and in getting optimal nutrition for your Metabolic Type™ on a daily basis. The sky-rocketing rise in degenerative diseases over the last 100 years is clear evidence that most people do not meet their optimal nutritional requirements.

Take Advantage of Supplements

In view of this predicament, nutritional supplements have a lot to offer – they supply a concentrated form of nutrients which can easily compensate for the lacks in our food supply. Supplements may also provide many additional advantages as well:

Help Meet Daily Requirements

If you have a lacking appetite, nutritional supplements can provide an excellent means of making sure that you get enough nutrients on a regular basis, without having to eat a large amount of food.

Conserve Your Energy

A major factor in building health is the creation and conservation of energy. The digestion of food, particularly if you consider the large amounts that may be needed to make up for a deficiency, requires far more energy than the digestion of a few nutritional supplements.

Zero In On Metabolic Processes

The various nutrients can be attached to different “carriers” which can greatly assist in getting them to specific sites in the body where they are needed.

Overcome Food Aversions

Supplements are an ideal way for you to get certain necessary nutrients from foods which you might find objectionable in taste, such as liver or bee pollen.

Compensate For Lacks

any people, due to the nature of their work and their fast-paced lifestyles, find it difficult or even impossible to eat whole, natural food. They must often eat out, and may not be able to totally fulfill their Metabolic Type dietary requirements. Nutritional supplementation can compensate for such deficiencies in their diet.

Stimulate, Substitute, & Support

 Nutritional supplements recommended in our metabolic programs are targeted to work to stimulate weak areas, as well as to support rebuilding processes by supplying required raw materials. In addition, supplements can substitute for some function in the body that is currently inefficient. For example, hydrochloric acid supplementation can be used if your natural hydrochloric acid secretion is insufficient – a very critical issue. Without sufficient hydrochloric acid, it is very difficult for your body to digest and assimilate valuable nutrients, especially minerals.

Avoid Reactive Foods

 If you have digestive weaknesses or allergic reactions to foods, nutritional supplements can allow you to readily and easily acquire nutrients which you may otherwise have considerable difficulty in getting. For instance, if you require certain amino acids available in red meat but you’ve lost the ability to readily digest and assimilate meat, you could acquire the amino acids in supplement form.

Neutralize Environmental Adversities

Compared to the pure and pristine world of less than a century ago, our modern environment itself poses a challenge to your health. Industrial air pollution,10,000 chemicals in our food supply, sick-building syndrome, holes in the ozone layer, chemically-treated drinking water, electro-magnetic pollution from appliances, cell phones, computer monitors, etc., chemical exposures in the workplace and at home, and high stress lifestyles, all place an increased demand for nutrients on your metabolism that may only be met through nutritional supplementation.

Adjust Biochemical Processes

Supplements, by providing concentrated forms of single nutrients, can provide delicate, fine-tuning adjustments to your body’s fundamental control systems. Your Metabolic Type™ not only needs sufficient raw materials from your diet, but it also needs specific balances of nutrients to activate your enzyme systems which control all of your body’s biochemical processes. For example, the Fast Oxidizer Metabolic Types need plenty of protein and fat in their diet, but the oxidative processes within the cells must have specific quantities and balances of nutrients in order to function efficiently – something which supplements can often provide when food can’t.

Customize Your Nutrition

Finally, and perhaps of greatest significance from the standpoint of balancing your body chemistry, nutritional supplements allow for the capacity to design multi-vitamin / mineral formulas that address the needs of the specific Metabolic Types, correcting imbalances in all the Fundamental Homeostatic Controls that are unique in each person.

Not All Supplements Are Equal

One of the stunning revelations of our system of Metabolic Typing™ is that any given nutrient can have opposite biochemical effects in different Metabolic Types.

The reason for this is that every nutrient stimulates or inhibits one or more of the body’s Fundamental Homeostatic Control Systems. Different Metabolic Types are dominated by different FHC’s which dictate how nutrients behave in one person’s metabolism as opposed to someone else’s metabolism. And, of course, this is why it’s critical for people to obtain the quantities and balances of nutrients that are right for their Metabolic Types.

This alone distinguishes Metabolic Typing™ Nutrients from every other kind of nutritional formulation available today. But one of the great secrets of nutrition that has only been revealed by Metabolic Typing™ research is the surprising fact that the carrier attached to the nutrient(s) also has specific and potent effects on the FHCs — sometimes even more so than the nutrient itself!

For example, we know that potassium stimulates the parasympathetic side of the Autonomic Nervous System, thereby producing an alkaline shift in an “autonomic dominant” person, and we know that potassium also increases Fast Oxidation, thereby producing an acidic shift in an “oxidative dominant” person. So taking potassium is good for you if you are an acid-type Sympathetic Autonomic Dominant, or an alkaline-type Slow Oxidative Dominant, but bad for you if you are an already alkaline Parasympathetic Autonomic Dominant or an already acid Fast Oxidative Dominant! But which form of potassium is good for you is also an issue specific to your Metabolic Type.

A supplement containing potassium citrate, for example, has a completely different effect than one containing potassium chloride. Potassium citrate essentially produces an alkaline effect, but potassium chloride has an acid effect.

To illustrate this highly significant issue, potassium is needed by Sympathetics (who are acid) and Slow Oxidizers (who are alkaline). But whereas potassium citrate is great for a Sympathetic, it’s bad for a Slow Oxidizer. The reverse is true for potassium chloride — it’s great for a Slow Oxidizer, but disastrous for a Sympathetic.

The reality is that you can neutralize or even adversely override the benefit of a nutritional supplement if you take it in a form that is wrong for your Metabolic Type. Make no mistake: Just like foods, the wrong nutritional supplements can create health problems instead of correct them. Unless you are taking supplements that are right for your metabolic type, it would be better to not take any at all!

Leading Edge Supplement Technology

The technology of The Healthexcel System of Metabolic Typing™ that has evolved over the last 20 years and provided the revolutionary understanding of the effects of nutrients and their carriers on the body, combined with the ability to create supplements which easily break down, are easily digested and assimilated, and can be readily transported to specific sites in the body, provides the ability to supply each individual with his or her unique biochemical requirements — namely, nutrients of the right kind, in the right amount, at the right place in the body, at the right time, and in a form which is readily utilizable for any given Metabolic Type.

Make no mistake, proper nutritional supplementation is vital to good health and well-being in our world today. It is indeed unfortunate that our modern society, with all of its wonders and blessings in regard to the quality of human life, was in great part bought with the high price of the devastation of our food chain and detriment to our nation’s health. Viewed in this light, it is regrettable that nutritional supplementation is even necessary.

On the other hand, through the correct understanding and use of food and nutritional supplementation, you can overcome environmental adversities and claim your birthright to glowing health and joyous well-being.

Metabolic Typing™ provides an answer to the question: “What is right for me?” both in terms of foods as well as through Metabolic Type™ nutritional supplements. There is little doubt that in today’s world, nutritional supplements can do a world of good for you. Just be sure you take the right supplements for your Metabolic Type. Use them for your good health! 

If you have not been tested for your Metabolic Type get tested today: MT Test

Your Metabolic Typing™ Supplements are directly available from your Certified Metabolic Typing™ Advisor by contacting:

ULTRA LIFE / SYNERGISTICS

P.O. Box 440, Carlyle, Illinois 62231
( 800 ) 654-8191 or ( 618 ) 594-7711 
http://www.UltraLifeInc.com

Please give them the following:

Advisor Name: Brien Shamp 
Advisor Certification Number:  BS877

The right nutrition or fuel for you to operate your system efficiently is the key to success and being symptom free. This is a trial and error process. For the best and fastest results coaching is recommended. 

Many clients that I work with are looking for key nutrition tips to follow. A few members of the metabolic typing community posted these. Check it out:

NUTRITIONAL GUIDELINES TO LIVE BY

1. Eat food as close as possible to it’s natural source. Avoid processed anything when possible. Whenever man gets his hands on our food it becomes less healthy for us. When shopping – even in a health food store, always watch for hydrogenated oils, synthetic dyes, and preservatives. Be aware of low fat /no fat imitation foods – artificial ingredients are often used. If it has a label it is probably not good for you.
2. Eat organic. Organic beef or chicken is a good step in the right direction but look for grass-fed, grass finished, pastured cows and bison, and free-range chickens fed a natural diet high in omega 3′s. Use only organic fruits and vegetables -if you cannot get organic, wash thoroughly, and/or peel outer rind to remove harmful pesticides.
3. Never go  hungry or full. Eat every 2-3 hours.  If you’re hungry 1 to 2 hours after a meal you’re not maximizing your metabolic energy.
4. Become familiar with your  Metabolic Type food list.
5. Print out copies of the Metabolic Typing blocking factors and enhancing factors checklist and tape them to your frig. Then, check individual items off as you eliminate/implement them into your life.
6. If you have mercury/amalgam fillings in your mouth, consider having them removed by a competent dentist knowledgeable on how to safely remove them. Prepare for removal by following your Metabolic Type diet and specific supplementation for safe removal.  Follow up with a heavy metal cleanse. Discuss the details with your advisor.
7. Avoid dairy unless it is raw (for a raw dairy source-visit the resource page on my website at www.livingbalance.us). Choose only organic full fat yogurt or kefir (raw is preferable).
8. Balance each meal and snack with protein, carbohydrates, and fats (carbs should come primarily from fruits and vegetables).  Adjust the amount of each macronutrient to fit your metabolic type.
9. Limit starch in the form of breads, pastas, chips, crackers, white potato’s, etc.  Eliminate refined carbohydrates. Replace with sprouted grains i.e., sprouted bran, ezekiel, mana, flax, etc.  (these items can only be found in the frozen section of your health food market). If you have never eliminated gluten try it for one month. Avoid daily consumption of wheat & gluten.
10. Chew your food slowly and in a relaxed manner to allow enzymes in the saliva to begin the digestive process.
11. Vary your food daily. Try not to eat the same things day after day to avoid food allergies.
12. Be sure olive oil is cold pressed and in a dark glass only.  No plastics or aluminum/metal.  Olive oil can be used for baking or to drizzle on a meal after cooking – do not cook at high temperatures with olive oil. Replace vegetable oils with real butter, ghee, coconut oil, or palm kernel oil for baking, sauteing, or frying.
13. Use high quality stainless steel or iron skillet for cooking.
14. Raw honey, maple syrup or stevia can be used in place of refined sugars.  These are healthier sugars which have all of their properties in tact, and can provide, enzymes, minerals, and other nutrients to the body.
15. Drink only filtered water – using high quality water filter.  Limit bottled, tap water, coffee, and fruit juices.  Herbal teas are ok as long as you check your metabolic type.
16. Remember, good health doesn’t come in a bottle of pills, whether it’s pharmaceutical or a natural supplement. Good health is built by identifying the obstacles that are impeding your health, getting them out of the way and watching your body heal itself. All successful healthcare practitioners use this model.
17. Once you successfully fine tune your diet, you’re going to feel so good that you won’t want to go back to your old way of eating. Change is not easy but worth it.
18. Remember, taste is acquired; don’t be afraid to experiment and try new foods. Eating healthy can be delicious but don’t eat just for taste alone. Give that new food a chance by noting how it makes you feel 1 to 2 hours after eating.
19. Don’t give up, or beat yourself up because you don’t execute the diet perfectly; nobody does. If you’re eating well most of the time and occasionally cheat, it is not going to torpedo the whole program. At least now you know when your cheating. Just get back to the program as soon as you can.
20. Food always has been and always will be our best medicine. However, everyone needs to supplement because: our food supply is compromised, we live in a very toxic world, and no one can eat perfectly all the time. We need supplements to act as shock absorbers for these potholes in the road.

Source: Aubrey Thompson CNC www.livingbalance.us & Daid S.

For more information on Metabolic Typing check out MT or contact me today.

In Health,

Brien

Check out this video on detoxification crisis that I did for Think Mass Media.

For more on the Optimal Fitness Detoxification Program go to: 21 Day Weight Management & Purification Program.

In Health,

Brien

Check out this video on detoxification that I did for Think Mass Media.

For more on the Optimal Fitness Detoxification Program go to: 21 Day Weight Management & Purification Program.

In Health,

Brien

I think that everyone knows these days that breast feeding is the optimal route to go if you have a child. But, what if you are like many that have trouble breast feeding or you have to go to work or travel and pumping is impractical? Simple enough right…go to the local store and get some baby formula. Generations have done it for years and what could be easier…fast food for babies.  Well, this is a route; however, I would like you to take a look at the ingredients and you may discover why you want to take matters into your own hands.

According to the U. S. Food and Drug Administration FDA Consumer: June 1993, about 900 samples of commercially prepared infant foods and formulas were collected and analyzed for residues of the following pesticides:
 • benomyl-thiabendazole (fungicides)
 • daminozide (sprayed on apple trees to prevent premature drop, no longer used by growers)
 • ethylenethiourea (ETU, a breakdown product of a fungicide)
 • aldicarb ( an insecticide, acaricide against snails, and nematocide against worms)
 • the organochlorine group of pesticides, including those no longer used in foods.

Not only are there pesticides in baby formulas, most are not organic and loaded with hormones and anti-biotics. These hormone induced foods are creating havoc with the world’s hormone balance and it all starts at a young age with baby formulas. Breast fed babies will have a similar issue if Mom is consuming foods that are hormone based. If the baby consumes a soy based formula, the problems can be even worse. According to Dr. Mercola, “ALL soy formula is worse than worthless for human infants and is nearly guaranteed to cause problems down the road.” With soy based formulas the average infant is getting the equivalent of several doses of birth control pills on a daily basis. Besides the hormonal issues, anti-biotic consumption  will create problems for the immune system because the good bacteria will be under-populated increasing the likelihood of digestive problems, bacterial, fungal and viral issues.

Check out all of the ingredients in Enfamil:

Reduced Minerals Whey , Nonfat Milk , Vegetable Oil , Palm Olein , Soy Oil , Coconut Oil , High Oleic Sunflower Oil , Lactose , Mortierella Alpina Oil – a Source of Arachidonic Acid – ARA – Less than 1% , Crypthecodinium Cohnii Oil – a Source of Docosahexaenoic Acid – DHA – Less than 1% , Mono- and Diglycerides – Less than 1% , Soy Lecithin – Less than 1% , Carrageenan – Less than 1% , Vitamin A Palmitate – Less than 1% , Vitamin D3 – Less than 1% , Vitamin E Acetate – Less than 1% , Vitamin K1 – Less than 1% , Thiamin Hydrochloride – Less than 1% , Vitamin B6 Hydrochloride – Less than 1% , Vitamin B12 – Less than 1% , Niacinamide – Less than 1% , Folic Acid – Less than 1% , Calcium Pantothenate – Less than 1% , Biotin – Less than 1% , Sodium Ascorbate – Less than 1% , Ascorbic Acid – Less than 1% , Choline Chloride – Less than 1% , Inositol – Less than 1% , Calcium Carbonate – Less than 1% , Calcium Chloride – Less than 1% , Calcium Phosphate – Less than 1% , Ferrous Sulfate – Less than 1% , Zinc Sulfate – Less than 1% , Manganese Sulfate – Less than 1% , Cupric Sulfate – Less than 1% , Sodium Chloride – Less than 1% , Sodium – Less than 1% , Potassium – Less than 1% , Potassium Hydroxide – Less than 1% , Sodium Selenite – Less than 1% , Taurine – Less than 1% , Nucleotides – Less than 1% , Adenosine 5′-Monophosphate – Less than 1% , Cytidine 5′-Monophosphate – Less than 1% , Disodium Guanosine 5′-Monophosphate – Less than 1% , Disodium Uridine 5′-Monophosphate – Less than 1%

This is very similar to other brands as you will see when comparing formulas. All manufactures do their best to mimic breast milk, but unfortunately the product needs to be preserved on a shelf for months so they have to add in some chemicals to make this happen. In addition, the whey and milk are from cows that are most likely not healthy given the product is not organic. The milk also has to be pasteurized which destroys the integrity of lactase (enzyme that allows you to digest lactose) so the baby will not be able to completely digest the formula increasing the likelihood of food allergies, eczema, asthma, allergies and more. You will also see vegetable oil and soy oil added. These oils are not good for the baby and not good for you. In addition to pasteurized dairy, soy is a common food intolerance and one that should not be added due to its estrogen mimicking effects. It is also high manganese and aluminum. For more details go to www.mercola.com. I can go into more details, but you will see additional information related to chemical toxicity, dairy & soy allergies in other posts.

Now that you have more awareness in the subject matter there is something you can do to enhance the health of your child. You can make your own homemade baby formula. My wife and I were hesitant to do this at first because it seemed overwhelming, but once we did it once it was easy. We have seen a big difference in comparison to other kids who consumed traditional baby formulas. Our daughter was rarely sick, she looked healthy with little skin issues, she slept from 7pm-7am most days of the week from months 5 on and she has always been full of energy.

Take a look at the milk based formula by Marie Bishop, Sally Fallon and Mary G. Enig, PhD from Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Volume 6, Number 2, Pages 18-28. The formula is in “Nourishing Traditions” also. This is the bible for those that really want the truth on nutrition and enjoying cooking from scratch.

Healthy Alternative to Conventional Infant Formula

In Health,

Brien

What are you doing when you are eating? Do you eat while watching TV? How do you feel before and after you eat? Why are you eating? You should feel better after you eat because the purpose of food is energy, right? I really like this article by Dr. Samia McCully because it reviews more than just what you are eating and how many calories are in your food.

Read the article by Dr. Samia McCully to learn how to be more mindful and get the most out of your food.  Dr. Samia McCullyis a trained naturopathic doctor from Bastyr University and works with patients in her Menlo park office. She can be reached at http://www.wellnessarchitecture.com/about.htm

Source: PCC Sound Consumer
 
Putting consciousness into food and eating is important. We know that what we eat has a tremendous impact on our health, but seldom are we aware that how, when, where and why we eat is just as important.

Mindful eating
by Samia McCully, ND

(November 2006) — The holidays are upon us once again. It’s a time for celebration, family, friends and eating … and eating and eating and eating! Special family recipes passed down from one generation to the next may be an excuse to indulge — a luxury indeed and one afforded to most of us only recently.

Never before in history has there been a time when food was so abundant and available. In earlier times, abundance was reserved for royalty and the very rich. Now, we all can indulge if we’re so inclined, and many of us are.

Consider Thanksgiving, an American tradition since 1623. In my family, it starts out with a grace of some sort. This lasts a little less than 30 seconds. If we’re being extra thoughtful, we go around the table and individually give thanks for the blessings in our lives. This takes only a fraction of the time that we’ll spend gorging ourselves with food.

Turkey, cranberry sauce, mashed potatoes, green beans, turnips, yams and stuffing. The drink is wine or beer. Then there’s dessert: apple pie with ice cream, pumpkin pie and whipped cream. Coffee or tea. As if that weren’t enough, a new addition has appeared recently: pumpkin cheesecake. After dinner, we push our chairs away from the table, undo a belt or a button, and let out a sigh.

Thanksgiving is not alone here. There is Christmas dinner, the eve of Yom Kippur, the end of each day’s fast during Ramadan. Then there’s New Year’s Eve — time to repent for our sins of overeating. We join the gym, swear off sweets or go on a diet.

Mindful eating
Would resolutions be necessary if we paid more attention to our body’s signals? Would we stuff ourselves to the point of great discomfort? Unlikely, but the fact is that most of us do not eat mindfully during the holidays — or any other day of the year.

When I say “eat mindfully,” I’m not talking about “watching what you eat.” It is all-encompassing. Each facet is practiced with forethought and presence. If adopted, the practice of mindful eating will improve your health and sense of well-being.

The question is why do we gorge ourselves during the holidays and eat so mindlessly the rest of the year? It has been said that Americans know how to work but fail at the art of living, of which eating is a great part. We have become so numb to eating that we need a food pyramid to tell us what and how much we should consume each day.

Putting consciousness into food and eating is important. We know that what we eat has a tremendous impact on our health, but seldom are we aware that how, when, where and why we eat is just as important as what we eat.

When all of the important aspects of eating are tied together, we digest better. We assimilate nutrients more efficiently. We eat just the right amount.

The advent of modern technology has replaced the need to be conscious of these aspects of eating. For example, in most pre-packaged foods, serving size is decided for us. If not, the nutrition facts on the label suggest a serving size for us.

Limited time
Most of us feel pressed for time. So much so that some people might prefer an IV drip for lunch rather than take time out of their busy day! American society reveres success, which often involves getting the most done in the least amount of time. Really living — being present to our experiences — is considered a luxury, not a necessity. This sets us up for mindless eating.

Portion size
A drastic increase in serving size at a popular fast-food restaurant was a major point of contention in the 2003 movie “Super Size Me.” Portion sizes had almost tripled from the 1950s until the time the movie was released.

A portion of French fries went from 2 ounces to 7 ounces. A meal including French fries, soda and a hamburger was 590 calories in the 1950s. In 2003, the super-value meal contained 1,550 calories. As a result of public outcry, the situation was rectified to a degree. The super-size option was eliminated from the menu.

But was the problem solved? To this day, the same restaurant offers large sodas that contain 310 calories and 25 teaspoons of sugar.

Fast-food restaurants are not the only culprits. A popular fruit juice chain that sells “health drinks” offers a 32-ounce glass of freshly squeezed carrot/orange juice. This “health drink” contains 320 calories and almost 19 teaspoons of sugar. It’s fruit sugar, but sugar is sugar — no matter its source.

To put this in perspective, you would have to eat 15 to 20 oranges to get this much juice. When was the last time you sat down to a serving of 20 pieces of fruit?

Restaurants also are guilty of confusing our senses. Meals for one easily could accommodate two. We are so used to these epic-sized portions that many of us don’t think twice. Although the rule of eating everything on your plate is mostly a thing of the past, many of us habitually do it.

Our everyday dishes are another effective manipulator of portion size — albeit more subtle. I was shocked last year when I sat down to a turkey dinner on my grandmother’s china. The plates were 9 inches in diameter. Most dinner plates today are 12 inches in diameter. That is 33 percent more food to fill your plate. These changes in portion size have led to a disconnection with our innate sense of fullness and satisfaction.

Convenience
Preparation is another aspect often eliminated from our eating experience. Many of us are frequently short on time. To compensate, we have developed just about every food convenience under the sun.

Modern-day fast food began in the 1920s at White Castle in Topeka, Kan. After that came vending machines, prepackaged foods and frozen dinners. Marathoners now can squeeze gel into their mouths to refuel during a race. We can eat, literally, on the run

Convenience robs us of control over what we are eating. Packaged foods often contain ingredients that we never would add to a home-cooked meal. This includes items such as preservatives, coloring, binders, fillers and other unwanted chemicals. While consuming pre-packaged food makes our lives easier, it often compromises our health.

American society reveres success, which often involves getting the most done in the least amount of time. Really living — being present to our experiences — is considered a luxury, not a necessity.

Distractions
I remember being told by one of my college professors that a person living today would be exposed to more stimuli in one year than a person living 100 years ago would experience in an entire lifetime. The stimuli he was talking about were all external.

The intensity of these external stimuli is so strong that it often overrides more subtle internal cues of fullness and satisfaction or discomfort. Distractions while we eat can come in the form of watching TV, having a phone conversation, reading the daily news, doing homework or other work, driving or having a heated discussion. These distractions lead to mindless eating. As a result, we’re often not aware of what we’re eating, how it tastes or when we are full.

Where we eat
Where we eat often is dictated by our primary activity. One would hope that during mealtime, that activity would be eating. However, the yearning to watch TV often supersedes the importance of the sit-down meal.

We now eat in the car, in front of a computer, at a desk, or standing in front of the refrigerator. I call these New Age dining options. Not the best choices for optimal digestion! In order to digest well and absorb the nutrients provided by our food, we need to be able to focus on the act of eating.

The sympathetic nervous system responds to things such as stress and motion. It is what we know as the “fight or flight” response. When this is activated during eating, our digestive function shuts down and we are left feeling heavy and lethargic.

Historically, meals have been a time for social gathering. Whether it is at the kitchen or dining room table or gathered in a circle on the floor, the best digestion happens when we’re relaxed and engaged with our food.

Why we eat
Food is an integral part of living. It is culture, pleasure, health and survival. For some, it’s an emotional panacea. Many of us also eat when we’re bored or just out of habit.

It’s important to be aware of what our food is really feeding. Sometimes our hunger is for something other than food. If we can gain awareness of true hunger, mindful eating becomes a little easier.

Something to try
Here’s an exercise to try the next time you want a snack.

• Think about what you want. Is it sweet, salty, bitter, crunchy, mushy, hot or cold?
• Prepare your snack and get paper and a pen.
• Before eating, contemplate how you’re feeling: Happy, sad, angry or something else?
• Are you truly hungry for food? Write down your answers. Note the time.
• Choose your environment wisely — somewhere you can be present, such as the dining table. Avoid watching TV, listening to music or having a conversation. Start eating your snack and focus on each bite. How does it smell, taste and feel in your mouth?
• Chew each bite 30 times. This is important. It should almost be liquefied before you swallow. Digestion starts in your mouth.
• Notice the sensations in your body. Do you feel relaxed, tense or anxious to do something else? Does your mind wander?
• Notice when you feel satisfied. Stop eating. Note the time.

When was the last time you were so present to your eating experience? Practicing this exercise will help you become more in tune with your body.

Over time you’ll notice that mindful eating becomes more natural. Not only will your food choices and eating habits become healthier, so will you!

Metabolic Typing at the Optimal Fitness Lifestyle Center is a great way to become more mindful of your eating patterns. We have had great success with this nutrition program over the last 5 years. If you want to lose weight, decrease pain, improve your digestion, improve athletic performance, and reduce stress check out Metabolic Typing.

In Health,

Brien

Do you store your foods safely? What kind of water bottle do you have? Does your child use a sippy cup? There has been a lot of press coverage on plastics and their related toxicity. Did you know that you can be increasing your likelihood of breast or prostate cancer by using the bad type of plastics?

Read the article by Dr. Samia McCully for more on how to store your foods safely. Dr. Samia McCullyis a trained naturopathic doctor from Bastyr University and works with patients in her Menlo park office. She can be reached at http://www.wellnessarchitecture.com/about.htm

Safer food storage for better health
by Samia McCully, ND

(August 2006) — Once seen as a godsend for healthy food storage, refrigerators and plastic containers are now used without a second thought. From the dark ages to a world of ease, these devices, if used improperly, quickly become our bane.

Container choices
Once touted as the miracle in food storage, plastic and cling wrap are now known to be anything but a miracle. Cling wrap is a #3 plastic containing polyvinyl chloride (PVC) or vinyl, a known animal and possible human carcinogen. PVC also is found in some plastic squeeze bottles, cooking oil and peanut butter jars.

Other plastics to watch out for are #6 and #7. Number 6 plastics, such as Styrofoam food trays and egg cartons, generally contain polystyrene and pose several potential health threats. Several studies show that long-term exposure to styrene results in nervous system dysfunction as well as symptoms such as headache, fatigue and depression.

A study conducted by the Environmental Protection Agency in 1982 revealed that 100 percent of human tissue samples taken contained styrene. EPA classified it as a possible human carcinogen.

Many #7 plastics contain bisphenol-A (BPA), a chemical that mimics estrogen. Number 7s to watch out for include plastic baby bottles, five-gallon water bottles, Nalgene and other “sport” water bottles, metal food can liners, clear plastic “sippy” cups and some clear plastic cutlery; #7 plastics labeled bio-degradable are the exception.

A study published by Molecular Cancer Therapeutics in 2002 showed that BPA could stimulate the growth of human prostate cancer cells. A study conducted at Tufts University in 2005 suggested that BPA may increase the risk of breast cancer.

Safer plastic choices are #1, #2, #4 and #5. The Institute for Agriculture and Trade Policy (IATP), however, recommends avoiding the use of microwaves and heating for any plastic, and avoiding #3, #6 and #7 plastics for food altogether. Even “microwave safe” plastic can leach into food.

Avoid re-using #1 and #2 plastics. Never use these for warm or hot liquids. Leaching also is increased by scratches, oily substances and heat, including dishwashers.

When preparing and storing food, use glass, enamel or stainless steel containers. All are non-porous, unlike plastic.

The pantry
Whether in the refrigerator or pantry, moldy food should be thrown out. Mold can throw healthy gut bacteria off-balance and disturb digestion. Removing spoiled parts from soft cheeses, bread and fruit only eliminate visible portions of mold — the mold goes deeper.

PCC nutrition educators advise throwing out a whole peach, for instance, even if only a part is moldy.

Keep spices, onions, potatoes and a week’s supply of oil in a cool, dark place to prevent spoilage. Keep your oil back stock refrigerated.

The refrigerator
Moisture is a breeding ground for mold and mildew. Produce should be washed only before use to avoid increasing refrigerator humidity. Store produce in the crisper to prevent wilting. Wrap it in unbleached paper towels or a clean cloth to absorb extra water.

Don’t pack your refrigerator to the brim. Leave some breathing room. Air needs to circulate. Temperatures should be kept between 33 and 40 degrees.

If you like to keep pre-cut fruit and vegetables or leftovers for easy snacks, store them in a glass, enamel, ceramic or stainless steel container. Use a plate to cover, not plastic wrap.

Eggs keep for 3 to 5 weeks but should be stored in their container on a low shelf, not the door. This keeps them colder, increasing shelf-life.

Attention to “use by” dates is a must. Go through your refrigerator each week and throw out what’s not fresh; old food has reduced nutrient value. Meat and fish should be frozen unless you plan to eat it within two days of purchase.

The freezer
Thawing is most safely done in the refrigerator in a sealed package in a bowl of cold water. I don’t recommend microwaving anything, even for defrosting.

Freezer storage does increase the longevity of our food — but not forever! Anything that has been stored longer than a year should be thrown out. Most things have a freezer-life of a few months. For a complete list, you can download the brochure at fmi.org/consumer/foodkeeper/Food_Keeper_Brochure.pdf.

Use glass or enamel casseroles, butcher paper, parchment, foil or number 4 freezer bags for freezing. Make sure hot food has cooled before placing it in storage bags.

Follow these tips and you’ll be on your way to healthier food storage and a healthier you!