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Lift. Heavy. Weights.

One of my closest friends – and amateur bodybuilder – often stresses that it doesn’t get any more complicated than just lifting heavy. He always says, “ Like Dave Draper always says, “Train hard, eat clean, and be happy”.

You can sugar coat it any way you like, but at the end of the day if you’re not challenging yourself in the gym, you can’t expect to reap the benefits. Not only that, if you’re still hitting the same 3×8 with the 30lbs on dumbbell curls you were last year, don’t look in the mirror and wonder why you’re struggling to fill out the sleeves of that Hollister t-shirt your girlfriend bought you last Christmas. The only way to expect muscular gains is by challenging your muscles to handle greater and greater loads. The only way to do that is by fighting each and every session to increase the weights you’re using.

Anyone who thinks that light weights and high reps are the keys to getting ripped is kidding himself. You want to get huge? Lift heavy weights. You want to get ripped? Lift heavy weights. What’s the main difference? Nutrition. Feel free to cycle your training and throw in some moderate to light work to give the central nervous system a break, but the meat and potatoes needs to be heavy and demanding. So join the battle on the rubber mats the next time you’re training and blast it. Start leaving the gym with the knowledge that you defeated the iron – it did not defeat you. As the days fall away and those small victories start to add up, the time will come when you’ll reach the mountaintop only to set new goals and dreams far beyond anything you ever thought you could accomplish. Now that’s hard work and there isn’t anything finer.

Carb substitutes

Despite what most fat-loss commercials try to tell us, carbohydrates aren’t the devil – not the good ones at least. Carbs require less water to digest than proteins or fats, are the most common source of energy and also balance out our diets.

However, most of us fill our carb intake with pasta, starches and surgery breads. So what to do? Well, for starters, you can find healthy substitutes for the bad carbs easier than you think. Men’s Health.com details ways to substitute for mashed potatoes, spaghetti and even pizza in their “Carb Lover’s Survival Guide.”

Click here to read the entire article.

Oil up

Many people that know olive is the best type of oil to use while cooking. Olive oil mostly contains monounsaturated fat, is rich in antioxidants, as well as may limit your risk for cancer and other diseases. But what other oils are beneficial to your health?

Dr. Andrew Weil highlighted the healthiest oils in a recent article for Prevention.com:

Canola
Neutrally flavored canola oil is pressed from rapeseed, a relative of the mustard plant, and contains mostly monounsaturated fat. Don’t believe the myths on the Internet about canola oil’s supposed “dangers.”

Grapeseed
This versatile, neutrally flavored oil is pressed from grape seeds after wine has been made. It has a higher smoke point than other oils but contains more polyunsaturated fats (which lower HDL as well as LDL cholesterol) than monounsaturated fats, so use in small amounts.

High-oleic sunflower, safflower
Oleic-rich seeds have higher levels of monounsaturated fats than other seeds (canola falls into this category). I try to avoid high-oleic oils made from genetically modified crops because they may have hidden risks for both individuals and the environment.

Sesame
I pass on oils that are mostly polyunsaturated-except for dark-roasted sesame oil, which gives distinctive flavor to Asian and Middle Eastern dishes. A little goes a long way.

Peanut
Its flavor ranges from mild to richly nutty, and it contains a mix of saturated, mono-, and polyunsaturated fats, so use only occasionally.

Walnut
Healthy (and pricey) walnut oil contains heart-protective omega-3 fatty acids. Its nutty flavor is nice in salad dressings.

Gourmet oils
These include macadamia nut, avocado, and other expensive exotics. I’d try hazelnut in salad dressings and skip the rest; the flavors aren’t distinctive enough and the health benefits aren’t remarkable.

Corn, soybean
Although these oils tend to be less expensive than others, I don’t use them because they are too high in polyunsaturated fats. What’s more, at high temperatures, corn oil smokes and produces toxic fumes.

Prevnting cataracts.

?The human eye, especially in youth, is very elastic and can change its shape to see things that are either near or far away. This elasticity diminishes with age and is caused by free radicals that make the lens stiffer and less transparent. We call this gradual cloudiness a cataract.

Risk factors include age (over 50), blue eyes, blonde hair, smoking, poor nutrition, diabetes, those who work outdoors, and those who don’t wear UVA-UVB eye protection.

But vision loss doesn’t automatically come with age, and following these three steps will protect you from developing cataracts:

  1. Change Your Diet. Eliminate all omega-6 oils (corn, safflower, sunflower, canola, soybean and peanut oils), trans-fatty acids (partially hydrogenated oils and many hydrogenated oils), excess sugar, fructose, monosodium glutamate (MSG), Aspartame, hydrolyzed proteins, soy proteins and toxic metals.
  2. Eat Five Servings of Fresh Fruits and Vegetables a Day (preferably organic). They should include broccoli, Brussels sprouts, spinach, red cabbage, cauliflower, and kale.
  3. Add Supplements to Your Diet. Take a multivitamin/mineral supplement that contains all essential vitamins and minerals but does not contain iron, which is a powerful generator of free radicals. Take 1,000 mg of vitamin C (buffered as calcium and/or magnesium ascorbate) three times a day between meals. Also take two 20 mg of lutein daily, 25,000 IU of mixed carotenoids, 500 mg of riboflavin, 800 to 1,000 IU of vitamin E, and 160 mg of bilberry each day with food. In addition, use N-acetylcarnosine eye drops. You can get the eye drops from www.iHerb.com.

Dr. Blaylock’s Health Alerts

8 Foods that may lower your cholesterol

MSN.com posted a recent article dedicated to the eight foods that may help lower your chlestorel.

The 8:

? Oats
? Almonds
? Beans & Lentils
? Blueberries
? Barley
? Avocadoes
? Alcohol

Beware of the last one listed, however. While the article preaches that drinking a glass of any alcoholic beverage has been shown to raise good-cholesterol levels and lower the risk of a heart attack, it also stresses that excessive drinking raises heart-disease risk.

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