Monday, November 26, 2012
Sunday, November 25, 2012
Thursday, November 22, 2012
From Dr. Mercola......
I believe these may have more harmful than beneficial effects for most people:
- Beans. The primary concern with beans is that they are relatively high in carbohydrates and are loaded with lectins that are incompatible with many people. Beans are also high in phytic acid which is a potent mineral chelator. If you are going to use beans they need to be soaked for 24 hours or longer and frequently changing the water. They are not perniciously deadly foods, but they in no way qualify as a superfood.
- Low-fat yogurt: Not only is the low-fat ideology completely false, low-fat yogurt is also pasteurized and typically loaded with added fructose. Taken together, these three factors put commercial low-fat yogurt squarely on my list of items to avoid.To reap the benefits that real yogurt can provide, opt for homemade fermented yogurt, using either raw, ideally pastured organic raw milk, full fat organic milk (not low fat or skim). Or simply look at the label to ensure you are choosing FULL FAT YOGURT (Fage, or Greek).
- Soy: If you were to carefully review the thousands of studies published on soy, I believe you would reach the same conclusion as I have — which is, the risks of consuming unfermented soy products far outweigh any possible benefits. Furthermore, genetically engineered soy pose additional health hazards over and beyond the damage caused by unfermented soy itself. The only type of soy I recommend is traditionally fermented organic soy products
- Dried fruits: While whole fruits are excellent sources of nutrients and antioxidants if consumed in moderation, they also tend to be high in fructose, and dried fruits even more so. If you are in the minority of people who are not struggling with insulin resistance, then small amounts of dried fruit would probably be fine, but if you have type 2 diabetes, are pre-diabetic, obese, hypertensive, or have symptoms of heart disease, you're better off avoiding dried fruits until your weight and insulin levels have normalized
Tuesday, November 20, 2012
— JJ Virgin, Ph.D., CNS, CHFI
Seventy percent of the population is now overweight or obese with the majority of this population falling into the obese category. One in five American children are now obese. Of the remaining population roughly 50% are thin outside, fat inside (TOFI). The recidivism rate of dieting exceeds 50%. It is well documented that genetics accounts for 40-70% of a person’s predisposition to obesity. Recent research conducted at Stanford University showed that when subjects were put on a diet identified as appropriate to their genotype, they lost an average of over 2.5 times more weight than individuals on diets that were not appropriate. Clearly the outdated “one sizes fits all” weight loss model based on caloric restriction and aerobic exercise is not working and may in fact be exacerbating the crisis by damaging both metabolism and psyche further. The current weight loss model fails because it doesn’t look for the cause of the problem and assumes that it is simply one of overconsumption and low energy output, without taking into account genetic and hormonal factors that could shift the metabolic requirements and impair the body’s ability to burn off fat weight while holding onto or increasing lean mass. Over the past two decades I have identified seven different modifiable factors that can slow down or stop fat loss despite the patient’s best efforts of eating healthy balanced meals, repleting core nutrient deficiencies and doing cross training exercise consistently. These factors include chronic stress, poor sleep, gastrointestinal disturbances (impaired digestion, IgG food sensitivities and gut bacterial/yeast overgrowth), elevated toxic burden, sex hormone imbalances, thyroid fatigue and insulin resistance. There are also genetic factors at play including heritable risk of obesity, increased ability to regain lost weight, decreased metabolism, taste preferences and eating behavior traits, especially related to hunger and satiety. Fortunately, one’s genes don’t have to dictate one’s destiny. Once genetic susceptibilities are indentified, a targeted diet and lifestyle intervention plan can be put in place to ensure a higher likelihood of weight loss and long term weight management success.
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