Fructose

Sources: This garbage is found in everything from soda to cereal. It’s literally in thousands of products. Read your labels.

The “fat carb” has been in our food supply for more 35 years. We’ve been led to believe that fructose from high fructose corn syrup (HFCS) is akin to naturally occurring sugar, the same that’s found in fruit. Nothing could be further from the truth. The fructose from HFCS is not the same as the molecule from sucrose (table sugar), or fruit leveulose. [1] Is it any wonder they have worked so hard to link HFCS to something natural and healthy like fruit?

The problem is our bodies metabolize HFCS differently than sucrose or fruit leveulose. When we consume sucrose, our bodies convert it into glucose, which raises our blood glucose levels. We then get an insulin spike to shuttle the glucose where it’s needed. When we consume HFCS, unlike natural sugar, it is metabolized in the liver and produces high triglyceride levels which are linked to heart disease. In addition, HFCS does not induce insulin secretion, nor does it boost leptin production, both of which are key signals for decreasing hunger. Hence, the name “fat carb.” Eat it, get fat. Eat more, get fatter.

Russ Bianchi, a pharmacologist and toxicologist, explains: “There is no safe form of fructose available from any source, unless already existing in an unprocessed apple or other piece of fruit. The science is known and epidemiologically proven.” [2]

If you follow the obesity epidemic in the U.S., you’ll find that Americans are eating less fat. In 1965, men ate an average of 139 grams and women 83 grams of fat per day. In 1995, men ate 101 grams and women ate 65 grams of fat per day. [3] With the way fat has been demonized over the last four decades, you’d expect an increase in fat consumption to be the main cause of the obesity epidemic, yet it’s not.

What does mirror the increase in fat Americans is the consumption pattern of HFCS. Between the years of 1970 and 1990, HFCS consumption increased 1000% and today represents 40% of the sweeteners added to foods and beverages. In fact, HFCS is the sole caloric sweetener in soft drinks in the United States. Is it any wonder that obesity is an epidemic? One of the main ingredients in our food supply not only converts to fat when we consume it, it facilitates fat storage. And Americans as a whole are eating more and more and more.

Trans Fat

Sources: Any foods containing “shortening,” “partially hydrogenated vegetable oil” or “hydrogenated vegetable oil” in the ingredients list.

These manmade fats, like fructose, are in thousands of products. I cannot stress enough the importance of reading food labels. However, do not be fooled by products that claim “zero trans fat”. Showing the power the edible oil and processed food industries have, the FDA agreed to allow food labels to list trans fat as zero if it contains a half a gram or less. And yes, small amounts of trans fat will yield negative consequences over time.

Decades of research show the consumption of trans fats to be detrimental to health. As early as the 1940s, researchers found a strong correlation between cancer, heart disease and the consumption of hydrogenated fats. [4]

What are trans fats? They are poison in our food supply. The latest government study confirms that trans fat is directly related with heart disease and increases LDL cholesterol. Because of that, the Institute of Medicine, a branch of the National Academy of Sciences, declared, “There is no safe amount of trans fat in the diet.” [5] “There should be a warning on food made with this stuff like there is on nicotine products. It’s that bad for you.”, says Dr. Jeffery Aron, a University of California at San Francisco professor of medicine and one of the nation’s leading experts on fatty acids and their effect on the body. [6]

Poison is the most appropriate description of trans fat I can think of. These man-made fats are literally toxins in our bodies. Trans fat is produced through the process of hydrogenation. This process turns polyunsaturated oils into fats that are solid at room temperature, which are used to make products like margarine and shortening.

1. Mercola, J. “Debate about the dangers of high fructose corn syrup.” Mercola.com
2. “Is lots of fructose water foolhardy? Apology, too.” Sugarshockblog.com, 13 September 2005.
3. Anand, Rajen S., “Is fat consumption Really Decreasing?” Family Econ and Nut Rev. Summer 1998.
4. USDA Economic Research Service.
5. Severson, Kim. “Trans fat in food: as bad as it gets. Scientists’ warning likely to bring listing on nutrition labels.” San Francisco Chronicle. 11 Jan, 2002. SFGate.com
6. Severson, Kim. “Hidden Killer, It’s trans fat. It’s dangerous. And it’s in food you eat everyday.” San Francisco Chronicle. 30 January, 2002. SFGate.com

Taken from the fruit portion of the seed off the coconut palm tree, coconut oil is one the most beneficial foods you can consume. In tropical regions where coconut oil or fat is a large portion of their caloric intake, people are much healthier and experience a much lower incidence of the modern diseases we do in the U.S. [1, 2]

There is an array of positive research published in the last few years showing the significance of coconut oil. [3] Coconut oil is classified as a “functional food” because of its health benefits that go far beyond its nutritional content. In fact, the coconut palm is so highly valued by Pacific Islanders as a source of food and medicine that it is called “The Tree of Life.” [4]

Coconut oil is the most saturated of all fats. Saturated fat has three subcategories: short chain, medium chain and long chain. Coconut oil contains approximately 65% medium chain fatty acids (MCFA). Although recognized for its health benefits many centuries ago, it wasn’t until 40 years ago that modern medicine found the source to be MCFA. Remarkably, mother’s milk contains the same healing powers of coconut oil. [5]

The saturated medium chain lipid lauric acid, which comprises more than 50 percent of coconut oil, is the anti-bacterial, anti-viral fatty acid found in mother’s milk. [6] The body converts lauric acid into the fatty acid derivative monolaurin, which is the substance that protects adults as well as infants from viral, bacterial or protozoal infections. This was recognized and reported as early as 1966. [7]

Since the first half of the 19th century, infection has been implicated as a cause of cardiovascular disease (CVD). [8] Researchers have been studying what causes the changes in the arterial wall. Professors Russell Ross and John Glomset formulated a hypothesis in 1973 about what causes CVD, concluding that CVD occurs in response to localized injury to the lining of the artery wall, which has been brought about by a number of things including viruses. [9, 10] The injury, in turn causes inflammation/infection. The plaque that develops is a result of the body trying to heal itself. It has been very well established that pathogens play an integral role in cardiovascular disease.

What is interesting about the role of viruses that have been found to initiate cardiovascular disease is they can be inhibited by the medium chain fatty acids in coconut oil. One could say that consuming coconut oil decreases one’s risk of cardiovascular disease.

Sources of Coconut oil:
Only use organic virgin coconut oil. I am currently using Tropical Traditions Virgin Coconut Oil. This oil is truly unrefined and made from organic coconuts. It contains a very high lauric acid content between 50 and 57 percent. I use between two and four tablespoons per day, which is what is recommended.

references:
1. Enig, Mary. “A New Look at Coconut Oil.” westonaprice.org. http://www.westonaprice.org/knowyourfats/coconut_oil.html

2. Rethinam, P. Muhatoyo. “The Plain Truth About Coconut Oil.” http://www.apccsec.org/truth.html

3. Enig, Mary. “Latest studies on coconut oil.” Wise Traditions in Food, Farming, and the Healing Arts. Spring,2006;7(1).

4. “Coconut.” Coconut Research Center. http://www.coconutresearchcenter.org/

5. Kabara, Jon J. “Health Oils From The Tree of Life – Nutritional and Health Aspects of Coconut Oil.” http://www.coconutoil.com/John%20Kabara.pdf

6. Enig,Mary. Know Your Fats. Silver Spring: Bethesda Press, 2000

7. Lee, Lita. “Coconut Oil: Why is it Good for you.” Dec. 2001. coconut.com http://www.coconutoil.com/litalee.htm

8. Epstein, Stephen, et al. “Infection and Atherosclerosis.” Arteriosclerosis, Thrombosis, and Vascular Biology. 2000;20:1417 http://atvb.ahajournals.org/cgi/content/full/20/6/1417

9. “Getting to the Heart of Atherosclerosis.” The UW Office of Research. http://www.washington.edu/research/pathbreakers/1973b.html

10. Furci, Michael. “Fats, Cholesterol and the Lipid Hypothesis.” www.bullz-eye.com.

Some say the squat is the king of all leg exercises. They even go as far as saying that if you don’t squat, your chances of building big, strong legs are next to impossible. And there are others who even take it one step further, claiming the squat is the best overall exercise there is period, and no routine should be without one.

Yes, I agree that the squat is unquestionably a very productive exercise in that it works a large number of major muscle groups. More so than any other exercise, however, it is not essential to do the barbell squat in order to get muscular and strong legs. More-over, for some the pain caused by injuries or anatomy makes this exercise very uncomfortable and unproductive. For instance, those who have very long legs and short torsos have trouble doing squats due to bad bio-mechanics. Some people need alternatives, but, for this Exercise of the Month article I focus on how to perform the barbell squat properly and show how to change what muscles are emphasized.

A study published in Nutrition, Metabolism and Cardiovascular Disease, 28 February, 2009, found vitamin K consumption to strongly reduce the risk of coronary heart disease. This finding surfaced with an analysis of a cohort study, Prospect-EPIC, consisting of 16,057 women aged between 49 and 70, none of whom had cardiovascular disease at the start of the study. To the surprise of many, those who got their vitamin K from plant forms by eating lots of leafy vegetables did not fare better than the normal population. However, those women who got their vitamin K from animal sources like whole eggs, cheese, goose liver, and animal fats had substantially reduced incidence of cardiovascular disease.
Enig, Mary., and Sally Fallon. “Caustic commentary” Wise Traditions, 2009;(10)2:11

Unfortunately, the researchers are calling for vitamin K2 supplementation not a healthy diet consisting of animal products, which would yield a whole host of other health benefits.

In my recently rewritten article “A no-nonsense guide to design your workouts“, which is a three-part series, I offer no BS ways for beginners and veterans alike to keep their workouts fresh while consistently making gains.

Everywhere you turn these days, weight training seems to be the focus. And why shouldn’t it be? A proper weight training program produces many positive effects, including: increased muscle mass; reduced body fat; increased bone density; improved insulin sensitivity; improved self-esteem; and overall well-being. The list goes on. Yet with all the information available, why is it so hard for people to make progress? Because most of what is out there is BULLSHIT!!

Helping people is what being a trainer and a coach is all about. Most publishers and editors are so hell-bent on selling magazines, they print things like this: “Put 2 inches on your arms in 21 days;” “Have a chest like Arnold’s in just 6 weeks.” People, just like you, purchase this type of trash in the hopes that it might work. These writers and editors rely on your ignorance.

Having the knowledge and ability to help somebody achieve their goals goes far beyond writing an article about workouts. Writing workouts is actually a pretty easy thing to do. Just about anyone with a little bit of knowledge can do it, and many – unfortunately — do. The barriers to entry to become a personal trainer are so low, most certificates aren’t worth the paper they’re written on. In contrast, look at the barriers to entry to become a nurse. Several years of school filled with prerequisites, in which you need a 78 percent just to pass, coupled with many hours of hands-on clinicals. What education does a trainer need? Send away for some study guides, take a test, and “Bam!” you’re a certified trainer.

Creatine is perhaps the most researched supplement on the planet. Yet new data on the benefits of supplementing with this incredible substance is still mounting. Canadian researchers compared the changes in insulin-like growth factor-1 (IGF-1) amounts in 2 groups of subjects. All the subjects performed at least 30 minutes of structured physical activity 3 -5 X’s per week for eight weeks. The subjects were randomly assigned to one of two groups: One supplementing with creatine, the other, an isocaloric placeo. Muscle biopsies were taken before and after the training period and analyzed for IGF-1 content. The creatine group had a 24% higher level of IGF-1. The creatine group also had a 23% higher increase in type II muscle fibers. These findings were independent of dietary guidelines. (Int J Sport Nutr Exerc Metab, 2008; 18(4))

What does this mean for the average Joe? It means if you supplement with creatine, you’ll not only get the well known “volumizing” effect, but added lean mass.

Trans fat roles in the body include:
• Lowers high density lipoproteins (HDL), otherwise known as the “good
cholesterol”.2
• Raises low density lipoproteins (LDL), otherwise known as the “bad cholesterol”.2
• Raises C-reactive protein, a substance in the blood that indicates arterial inflammation and is said to indicate proneness to heart disease.3
• Raises Lipoprotein (a) (Lp(a)), a substance in the blood that indicates arterial inflammation and is said to indicate proneness to heart disease.4
• Raises C-reactive protein, a substance in the blood that indicates arterial inflammation and is said to indicate proneness to heart disease.5
• Promotes improper management of blood sugar thus having detrimental effects in diabetics.6
• Interferes with the function of the immune system.7
• Decreases the bodies ability to utilize and decreases the amount of the healthy omega-3 fatty acids in our tissues.7

What are trans fats? They are poison in our food supply. “The latest government study confirms that trans fat is directly related with heart disease and increases LDL cholesterol. Because of that, the Institute of Medicine, a branch of the National Academy of Sciences, declared there is no safe amount of trans fat in the diet.”8 “There should be a warning on food made with this stuff like there is on nicotine products. It’s that bad for you, says Dr. Jeffery Aron, a University of California at San Francisco professor of medicine and one of the nation’s leading experts on fatty acids and their effect on the body.9

(Fats, cholesterol, and the lipid hypothesis)

We all know that exercise is good for our health. Exercise helps to improve our cardiovascular system, and respiratory system; resistance exercise helps to improve muscle function and will prevent age associated muscle atrophy. But did you know exercise, especially high intensity exercise by flooding it with free radicals. Free radicals are chemical marauders that can affect every cell in your body causing DNA mutations, premature aging, cell death, muscle weakness, fatigue and chronic oxidative stress.

So how can you get the best benefits of regular exercise—without placing your body at risk in the process? Proper antioxidant support is one effective way: Extensive research shows that safe, natural substances including vitamins A, C and E, N-acetyl cysteine, lutein, rosemary leaf extract, turmeric, green tea, bilberry and grape seed extract are all potent free radical quenchers—and you can find all of them in a single daily formula from Vitamin Research Products called Extension Antioxidant.6-15

Supplementing with nutrients that will help your body to replenish its essential ATP levels is another key strategy—one that will improve muscle function plus increase your heart’s stamina and help it to keep up with the demands for more ATP during exercise.16

D-ribose is a pentose sugar that can help to maintain ATP regeneration in your body, especially following exercise. Studies document that D-ribose can supply extra amounts of ATP to your heart muscle in particular.17-18 Meanwhile, the popular antioxidant coenzyme Q10 (CoQ10) also plays a vital role in ATP synthesis, and can improve energy production when your body is under physical stress.19 It’s no surprise, then, that research shows that regular CoQ10 supplementation can boost exercise tolerance, lessen fatigue and improve physical performance in active subjects.20-23

Whether you’re a casual exerciser or an amateur athlete, look for the highly bioavailable form of CoQ10, preferably the second generation CoQ10-H2™, to combine with Extension Antioxidant and D-ribose—which are all available from VRP—for a supplement-based strategy that can reduce your recover time plus maximize your strength, energy and endurance throughout each and every workout.

www.vrp.com

“If people let the government decide what foods they eat and what medicines they take, their bodies will soon be as sorry a state as are the souls of those who live under tyranny.”

~ Thomas Jefferson

The language surrounding olive oil is can be quite confusing.

From virgin to extra virgin, cold pressed, unfiltered, etc.

And to add to the confusion, a bottle of oil containing as little as 10% olive oil could call itself olive oil.

Reading labels is a must but at $15-20 a bottle for most oils it is a must to know what you are buying.

Julianna Barbassa delivers the latest news on the new regulations by the USDA to clarify olive oil confusion.