Super Seniors Fitness Solutions

Keys to Living Well, Feeling Great & Enjoying Life

Eggs Evil Cholesterol Bombs? November 8, 2014

Filed under: Health,Nutrition — jax allen @ 8:30 am
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“Eggs Are Evil”</strong

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This one hits close to home because delicious omelets are one of my favourite foods. Eggs get a bad rap because they contain a large amount of cholesterol, therefore people think eggs will increase their risk of heart disease.

Lucky for you and I, science is showing that cholesterol in the diet doesn’t really raise the cholesterol in the blood. Eggs actually have the opposite impact. Eggs raise the “good” cholesterol and are not shown to increase the risk of heart disease. 1 2

Here’s the truth: Eggs are one of the most nutrient dense foods in the grocery store. They are loaded with a variety of nutrients and even powerful antioxidants to protect your eyes. 3

Eat Clean. train Smart. Feel Great

Jax

References
1. http://www.bmj.com/content/346/bmj.e8539
2. http://www.ncbi.nlm.nih.gov/pubmed/19369056
3. http://ajcn.nutrition.org/content/70/2/247.short

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Full Fat Dairy & Diabetes Shock October 16, 2014

Filed under: Health,Nutrition — jax allen @ 1:08 pm
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Full-Fat Dairy Products May Protect Against Type 2 Diabetes

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For years we have been told that a low-fat diet, and in particular the avoidance of saturated fats, will reduce the risks of both type 2 diabetes and its most important complication, heart disease. But recent research has shown that not all saturated fats are equal and that those in dairy products could actually help to prevent type 2 diabetes.

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A new study at the University of Cambridge examined the relationship between blood levels of nine different saturated fatty acids and the risk of developing type 2 diabetes in later life.1 From an analysis of data on 340,234 European adults, 12,403 of whom developed type 2 diabetes, they found that one group of saturated fatty acids was associated with a lower risk of this condition, while other saturated fatty acids were associated with a higher risk.

 

Saturated Fat – This One’s For Rob! October 10, 2014

Filed under: Health,Nutrition,Senior Moments — jax allen @ 7:22 am
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Fats! Which One?

Through the 90’s the food fad was low fat, sadly even though it didn’t work as a weight loss plan, the diet industry began to produce lots of low fat foods, the rest of food manufacturers followed along.
Press releases and magazine articles based on them re-in forced the idea that at was bad.
Our NHS took evidence from studies, which were faulty, miss-interpreted and at worst, misleading.

So, Rosemary Connolly, the UK Queen of the low fat diet, jumped on board and the spiral into illness and an obese population was on it’s way. To this day many people think low fat is the best way to avoid CHD, Stroke, High Blood Pressure and elevated Cholesterol. Of course this cannot be true – as dietary fat, especially saturated fat will not always effect your cholesterol level. Just as cholesterol levels will not always lead to heart disease and stroke.

Now, times are changing. More and more people are realizing the importance of fat in the diet – good fat that is.

When adding fat into your diet plan, which you should do to maintain optimal health, you must choosing the correct sources.

Chosen unwisely, fat will not only contribute to a body weight and composition problem, but it could put your health at stake as well.

I really want to help you forget all the Lo fat nonsense of the last 30 years and re- learn what your grand parents knew – how to make meals from real food, to eat meat, dairy, fresh vegetables and enjoy very occasional sweet/fatty treats.

So, let’s talk about FATS…..

Fish Oil – The King Of Fats

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If there’s one type of dietary fat that you definitely want to be taking in, omega fatty acids are it. Omega fats, which are commonly found in fatty sources of fish (such as salmon and sardines), walnuts, and flaxseeds (along with fish oil supplements), are going to ensure that your body grows and develops as it should be.

These fats are considered essential because your body will not produce them on its own so without an intake through the diet, you’re going to be falling short.

Furthermore, omega-3 fatty acids can help to prevent a number of different diseases including arthritis, heart disease and some forms of cancer all while helping to keep your cholesterol level in check.

Omega fats, in a ratio of 1:1 Omega3 to Omega 6, can also boost your level of insulin sensitivity, which will go a long way towards encouraging a leaner overall body composition.

You should avoid adding Omega 6 as they are linked to increased inflammation.

Olive Oil – A Secret Of The Mediterranean Diet

If you’ve ever heard of the Mediterranean diet approach before, you know that at the heart of it is olive oil. People of this area consume diets that are very rich on olive oil and suffer some of the lowest rates of health issues worldwide.

Olive oil is known as an unsaturated fat and will not only prevent heart disease, but also help to keep cholesterol levels in a healthy range and ward off cancer.

It’s essential that you don’t heat olive oil over its smoke point (around 210C) however, as this can cause it to break down and produce free radicals that will then damage your health.

I like to use Olive Oil as a dressing to already cooked food – that way you get the goodness, the flavour and no nasties.

Coconut Oil – The Hidden Healthy Fat

Another fat that must be mentioned is coconut oil. Most people would recognize this as an unhealthy fat as it’s considered to be of the saturated variety. But don’t be fooled, coconut oil is actually a very healthy and is considered a medium chain fatty acid. These fatty acids react differently in the body than most and can actually be broken down and used as a fuel source immediately rather than being stored directly as body fat tissue like longer chain fatty acids are, which are found in plant based oils. ( avoid ALL plant based fats- margarine, cooking oils etc).

Adding coconut oil to your daily diet can help to increase your metabolic rate and promote faster overall weight loss, so if you’re serious about getting lean, get some and use it.
It also has anti-fungal properties, can help to enhance your energy level and endurance, and also offers antioxidant support.

I cook with coconut oil all the time as it can be heated to high temperatures without harming the oil. You cab even buy oil that’s has no coconut flavour; however I find when cooking meats the coconut flavour can be a great addition.

It makes a great moisturiser too – visit your local West Indian or Asian store for great bargain prices compared to Supermarkets.

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Canola Oil – The Fat On Your Banned List

Finally, to finish off our discussion of fats, we must make note of one that you should be avoiding at all costs – canola oil. The issue with canola oil is that it’s heavily processed and contains trans fatty acids, which are extremely detrimental to your health and well-being.

The body has absolutely no requirement for these trans fats and you should eliminate them from your diet altogether.

In addition to this, canola oil is very unstable when under heat, light, and pressure, and can cause oxidization to take place, creating free radicals in the body. This then puts you at risk for a wide number of diseases including cancer, heart disease, and may also lead to a greater likelihood of weight gain.

So, I’d like you to check your pantry – remove all vegetable oils and spreads, margarine and low fat sprays. Then replace them with olive oil for dressings, coconut oil for cooking and real – grass fed- butter for everything else!

Eat Better – Feel Better

Jax

NOTE : many studies show that supplementing with 5 or more grams of fish oil (Omega3) – NOT cod liver oil will help you drop body fat and gain many health benefits – try it for 2 weeks and notice the changes in your skin, digestion, mood, joints and mental acuity. ! J

 

Nutrition Guidelines Cause Obesity and Diabetes January 14, 2014

I thought I should post this – it covers how many food and diet lies got started and how the proof, the studies are flaky or non existent.

Modern Nutrition Policy is Based on Lies and Bad Science
January 19, 2013 by Kris Gunnars

The Seven Countries Study

Ancel Keyes

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In the year 1958, an American scientist called Ancel Keys started a study called the Seven Countries Study, which examined the association between diet and cardiovascular disease in different countries.

The study revealed that the countries where fat consumption was the highest had the most heart disease, supporting the idea that dietary fat caused heart disease.

The problem is that he intentionally left out:

Countries where people eat a lot of fat but have little heart disease, such as Holland and Norway.
Countries where fat consumption is low but the rate of heart disease is high, such as Chile.
Basically, he only used data from the countries that supported his theory, a process known as cherry picking.

This highly flawed observational study gained massive media attention and had a major influence on the dietary guidelines of the next few decades.

The McGovern Committee

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George McGovern

In 1977, an American committee of the U.S. senate led by George McGovern published the first Dietary Goals For The United States in order to reverse the epidemic of heart disease in the country.

These guidelines received massive criticism at the time from many respected scientists like John Yudkin (who insisted that sugar was to blame) and the American Medical Association.

Basically, the dietary goals were:

Eat less fat and cholesterol.
Less refined and processed sugars.
More complex carbohydrates from vegetables, fruits and grains.
These guidelines were picked up by the USDA (United States Department of Agriculture) – very convenient for them since their job is to sell grains.

Basically, a low-fat, high-carb diet… for everyone.

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The whole guidelines were based on observational studies made by biased scientists and had nothing even closely resembling scientific proof to back them up.

Since then, many randomized controlled trials have shown that this dietary approach doesn’t really work for the people it was meant to help.

An interesting fact is that the obesity epidemic started around the time these guidelines were published and the diabetes epidemic followed soon after.

Nutrition is Stuck in a Paradigm Based on Lies and Bad Science

It is important to realize the massive significance of this.

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This idea that saturated fat caused heart disease was the cornerstone of modern nutrition policy and the reason health authorities turned away from a higher fat diet rich in animal foods, towards a low-fat, high-carb diet with plenty of grains.

Even though saturated fat has now been proven to be harmless, modern nutrition is still stuck in that same paradigm based on cherry picking, lies and just plain bad science.

Nutritionists are still preaching the low-fat, high-carb dogma that has pretty much been proven to be ineffective for the majority of the population and may even be downright dangerous for some people.

Like this? Follow the blog, thanks

Eat clean, Real Food, Get Healthy
Jax

 

13/13 Lies That Keep Us Fat and Sick – Fat November 25, 2013

Filed under: Health,Nutrition — jax allen @ 8:30 am
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13. Fat Makes You Fat

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It seems to make sense that eating fat would make you fat.

After all, the stuff that is making people soft and puffy is fat.

For this reason, eating more fat should give us more of it.

However, it turns out that it isn’t that simple. Despite fat having more calories per gram than protein or carbohydrates, diets that are high in fat do not make people fat.

This depends completely on the context. A diet that is high in carbs AND fat will make you fat, but it’s NOT because of the fat.

In fact, the studies consistently show that diets that are high in fat (but low in carbs) lead to much more weight loss than diets that are low in fat (114, 115, 116).

Like this post? Please Follow my blog.
Thanks. Jax

Reference Link and to Read more: http://authoritynutrition.com/top-13-nutrition-lies-that-made-the-world-sick-and-fat/#ixzz2jLE2g6xP

 

9/13 Lies That Keep You Fat and Sick – Vegetable Oils November 18, 2013

Filed under: Health,Nutrition — jax allen @ 8:30 am
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9/13 Refined Seed- and Vegetable Oils Are Healthy

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Some studies show that polyunsaturated fats lower your risk of heart disease.

For this reason, many have recommended that we increase our consumption of vegetable oils like soybean oil, sunflower oil and corn oil.

However, it is important to realize that there are different types of polyunsaturated fats, mainly Omega-3s and Omega-6s.

While we get Omega-3s from fish and grass-fed animals, the main sources of Omega-6 fatty acids are processed seed- and vegetable oils.

The thing is… we need to get Omega-3s and Omega-6s in a certain balance. Most people are eating too little Omega-3 and way too much Omega-6 (73, 74).

Studies show that excess Omega-6 fatty acids can increase inflammation in the body, which is known to play a causal role in many serious diseases (75, 76).

Most importantly, seed- and vegetable oils are associated with a significantly increased risk of heart disease… the biggest killer in the world (77, 78, 79, 80, 81).

If you want to lower your risk of disease, eat your Omega-3s but avoid the refined seed- and vegetable oils.

It’s important to keep in mind that this does NOT apply to other plant oils like coconut oil and olive oil, which are low in Omega-6 and extremely healthy.

Bottom Line: Excess consumption of refined seed- and vegetable oils can increase inflammation in the body and dramatically raise your risk of cardiovascular disease.

Like this post? Please Follow my blog. Thanks. Jax

References and to Read more: http://authoritynutrition.com/top-13-nutrition-lies-that-made-the-world-sick-and-fat/#ixzz2jLCpsECe

 

Stay Youthful #5 Combine Foods July 14, 2013

Stay Youthful Combine Foods

How to Lower the Glycemic Index of a Food
Not every carbohydrate we eat is going to have as low of a GI as we want it to. Fortunately, there are some things you can do to lower the GI of your meal, and slow the release of glucose into the blood.

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1. Add Fat – Adding fat to your meal slows down gastric emptying (the speed at which food leaves your stomach) and therefore slows the release of glucose into the bloodstream. This is one of the benefits of combining fats and carbohydrates in the same meal.

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2. Add Fibre – Fibre also slows down gastric emptying. Because of this, it gives you a much slower release of glucose. It also has the added benefit of adding bulk to your meal – helping to control hunger.

3. Combine with a Lower GI Food – The glycemic index is somewhat of a math equation. It adds up all the food you eat and takes an average. Eating a lower GI food with a high GI food will help lower the overall GI effect of your meal.

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3. Eat Protein with Your Meal – Protein isn’t a carbohydrate, but it still has a glycemic response. Protein is broken down via digestion, just like every other food you eat. Therefore, it does have an effect on blood sugar. The good thing is that whole food protein sources have an extremely low GI, and when combined with a carbohydrate source, they will dramatically lower the overall GI of your meal.

4. Use the Glycemic Index to Formulate Your Meals
Now that you know what the glycemic index is and how it influences your fat loss, you can put together a meal plan that will help your weight loss.
Think of it as a way of eating, because eating lots of low-glycemic foods is quite easy to do.

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5. Eat non-processed carbohydrate sources.
Carbohydrates like fruits, vegetables, legumes, tubers, and some grains are typically low on the GI scale. Beans tend to be the lowest because of their high fibre content.
Most fruits and vegetables are fairly low GI, as well as some tubers such as sweet potatoes.

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6. Have a source of protein with each of your meals, some healthy fats here and there, and low GI carbohydrates that are high in fibre will help your body to lose fat.

Follow these rules and you’ll control your blood sugar level, insulin response and so give your system a chance to stay healthy and youthful!
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