Category: Xternal Fitness (Page 7 of 43)

Beware of salmon

June 11, 2011 / Mike Furci

Unfortunately for Americans, the food industry has little or no oversight from the government and has thereby created a food supply almost completely devoid of any nutrition. Everything from beef to bread to milk is overly processed and stripped of its naturally occurring nutrients.

Take salmon, for instance. Most of what you see in the grocery store, unless it is labeled “wild caught,” is farmed. What they don’t tell you is the farmed salmon contains 60 percent more fat because they are in pens, but it has much less of the beneficial Omega-3 fatty acids.

Perhaps most disturbing is the fact that more than 100,000 salmon can be in one pen with no filtration system. These fish are excreting and living in their own wastes. Findings from a study show that farmed salmon have three to 15 times more organic pollutants than their wild caught counterparts. [1] In 2004, Science Journal warned that farmed salmon contain 10 times more toxins (PCBs, dioxin, etc.) than wild caught salmon. The study recommends that farmed salmon be eaten only once a month, perhaps every two months as it poses a cancer risk to humans. [2]

Moral of the story, Read food labels. Only buy salmon, any fish for that matter, that is wild caught.

1. Salmon, Wild-Caught. www.jigsawhealth.com/products/carvaiho_king_salmon_html

2. Tsang G. PCBs – Is Farmed Salmon Safe to Eat? www.healthcastle.com. November 2004. www.healthcastle.com/farmed-salmon.shtml

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Tips for clean fruits and veges

June 9, 2011 / Mike Furci

Nearly 48 million people are sickened by contaminated food each year in the United States. Many people don’t realize that even produce can sometimes be the culprit in outbreaks of food-borne illness.

During the growing phase, fruits and veggies may be contaminated by animals, harmful substances in the soil or water, and poor hygiene among workers. After produce is harvested, it passes through many hands, increasing the contamination risk.

The U.S. Food and Drug Administration (FDA) offers the following tips for protecting yourself:

1. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce
2. Cut away any damaged or bruised areas
3. Gently rub produce while holding it under plain running water
4. Wash produce before you peel it
5. Use a clean vegetable brush to scrub firm produce
6. Dry produce with a clean cloth or paper towel
7. Throw away the outermost leaves of a head of lettuce or cabbage

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Whole grains don’t equal health

June 5, 2011 / Mike Furci

Celiac disease, also more commonly referred to as wheat- or gluten intolerance, occurs when your body cannot digest gluten, a protein most commonly found in wheat, rye and barley. However, it’s very important to realize that these are not the only culprits that can cause severe problems. Other grains such as oats and spelt also contain gluten, and gluten can be found in countless processed foods without being labeled as such.

The rising prevalence of celiac disease is clear evidence that we’re simply not designed to consume such vast amounts of carbohydrates so many now indulge in. The vast majority of Americans consume far too much bread, cereal, pasta, corn (a grain, not a vegetable), rice, potatoes and junk food, with dire health consequences.

This even includes organic stone ground whole grains for those of you who eat only whole, natural foods. Obviously these are healthier for you, but ultimately they cause the same problems through two mechanisms: Reaction to the protein gliadin in the wheat, and an adverse increase in insulin secretion.

When you consume carbohydrates, even whole grain, the result is a sharp spike in insulin, which has a whole host of problems in and of itself. The undigested gluten then triggers your immune system to attack the lining of your small intestine, which can cause symptoms like diarrhea or constipation, nausea, and abdominal pain. In more recent years it’s been shown that the condition can also cause a much wider array of symptoms that are not gastrointestinal in nature, further complicating proper diagnosis.Over time, your small intestine becomes increasingly damaged and less able to absorb nutrients such as iron and calcium. This in turn can lead to anemia, osteoporosis and other health problems.

The rapid increase in celiac disease and milder forms of gluten intolerance is no surprise considering the modern Western diet, which consists in large part of grain carbohydrates. Additionally, modern wheat is very different from the wheat your ancestors ate. The proportion of gluten protein in wheat has increased enormously as a result of hybridization.

Until the 19th century, wheat was also usually mixed with other grains, beans and nuts; pure wheat flour has been milled into refined white flour only during the last 200 years. The resulting high-gluten, refined grain diet most of you have eaten since infancy was simply not part of the diet of previous generations.

(Mercola.com)

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The optimum time to train

June 4, 2011 / Mike Furci

there are many biological factors that are important for muscular hypertrophy like hormone levels, age, sex, muscle fiber type, diet, among others. These factors have been recognized as extremely important for the hypertrophic adaption to strength training. Many of these factors, however, are known to vary throughout the day. Can the daily differences in the above factors like hormone levels, affect the adaptive response to strength training? What time of day is the best time to train?

A study published in the Journal of Strength and Conditioning Research set out to examine the effects of time-of-day-specific strength training on muscle hypertrophy maximal strength in men. The training group underwent a 10 week preparatory training regimen. Afterwards, the subjects were randomized to either a morning training group or an afternoon training group. The groups trained for another 10 weeks with training times between 07:00 and 09:00 hours and 17:00 and 19:00 hours in the morning group and the afternoon group respectively. Cross-sectional areas and volume of the quadriceps femoris were obtained by magnetic resonance imaging at weeks 0, 10, and 20. Maximum voluntary isometric strength during unilateral knee extensions and the half squat one repetition maximum were tested at weeks 0, 10, and 20.

The entire 20-week training period resulted in significant increases in maximum voluntary contraction and 1RM in both training groups. In this study, the magnitude of muscular hypertrophy and strength did not statistically differ between the morning or afternoon group. However, this study was of short duration and like most research concerning physical improvement through exercise, there needs to be more subjects over longer periods of time.
(J Strength Cond Res 23(9):2451-2457)

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Curcumin for pain and inflammation

May 28, 2011 / Mike Furci

Turmeric is the most popular spice in Indian cuisine and a major ingredient of curry powders. Turmeric has a long history of medicinal use, especially to treat inflammation. Curcumin is the yellow pigment in turmeric. Curcumin is one of the best investigated botanical constituents in the biomedical literature; it has been shown to act as a master switch by turning off the inflammatory cascade at the inflammatory enzyme level.

A study published in Alternative Medicine Review, used 100 participants divided into two groups. the first group was given the “best available treatment” and the second group was given the same treatment plus 200 mg of the curcumin formulation each day.

In this trial, positive results were obtained for all end-points evaluated. Thus, after eight months of continuous use of 1 g/day Meriva, the WOMAC score for OA symptoms decreased by more than 50 percent, while the treadmill test showed an overall three-fold increase in walking distance compared to the control group. The objective and subjective clinical outcomes were substantiated by interesting findings in the biochemical evaluation of inflammatory status and oxidative stress in patients in the treatment group. The significant decrease of all inflammatory markers measured suggests that the clinical improvements observed have a clear mechanistic basis that validates previous in vitro observations of curcumin on joint cells.

The evidence is starting to suggest a that curcumin could be a possible replacement for NSAIDS, which can have serious side effects in the long term.

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