Tag: obesity (Page 7 of 16)

      The Importance Of Moving

      March 4, 2012 /

      Staying active is the best way to improve and maintain your health.

      Doctors and researches were never quite sure exactly why it was important but now it is more clear.

      During the three days of inactivity, volunteers’ blood sugar levels spiked significantly after meals, with the peaks increasing by about 26 percent compared with when the volunteers were exercising and moving more. What’s more, the peaks grew slightly with each successive day.

      This change in blood sugar control after meals “occurred well before we could see any changes in fitness or adiposity,” or fat buildup, due to the reduced activity, Dr. Thyfault says. So the blood sugar swings would seem to be a result, directly, of the volunteers not moving much.

      It is important to keep active even if only in short bursts if that is all that is possible.

      5 minute breaks to do jumping jacks, run up and down the stairs or do laps around the house add up when you squeeze them into your daily schedule.

      Find the time to get the 10,000 steps recommended by the American Heart Association into your day.

      These 5 miles a day could save your health.

      Quality Control, Research, Wellness

      Children are Still Consuming Too Much Sugar

      March 3, 2012 /

      It is in the home, not schools or at social gatherings where children are being inundated with sweeteners.

      Researchers have found that although beverages do account for a large amount of sugar in kids’ diets it is the hidden sugars in foods such as tomato sauce, muffins, cereals and everyday household items.

      These sugar calories add up.

      Simple carbohydrates such as pasta and breads also contribute to sugar in the diet.

      With all the changes being made to food and nutritional guidelines in schools, it seems like the place where children come in contact with the most sugar is at home.

      Almost everything we buy has sugar as an ingredient.

      Over the course of the day children can consume a week’s worth of sweeteners.

      Planning meals and reading labels is the best way to avoid unwanted added ingredients.

      Eating meals as a family and introducing fresh fruits and vegetables also help to satisfy sugar cravings.

      Quality Control, Research, Wellness

      Gluten Part Two: It’s In The Wheat

      February 22, 2012 /

      The information and alarm stirred up by the gluten craze is overwhelming.

      Is it an industry gimmick to drive up specialty food prices or a real issue affecting millions of Americans? And if so, why?

      The “why” is the real question.

      Why, all of the sudden, are millions of Americans suddenly afflicted with celiac disease, wheat allergies, gluten intolerance and gluten sensitivity?

      In addition to an increase of type 2 diabetes, and obesity, diseases aggravated by inflammation are also on the rise.

      Dr. Mark Hyman M.D. has written a great article that goes to the real problem which has been blamed on gluten; the wheat.

      This is not to say that there are not real health issues linked to gluten, however, the “new” wheat is causing problems, too.

      Super Starch, Super Gluten and the Super Drug that we are all ingesting in all kinds of food products are to blame, according to Hyman.

      Scientifically created “Franken Food” engineered by Agri-business giants within the last 50 years have created a food product much unlike that which humans were designed to consume.

      The Bible says, “Give us this day our daily bread”. Eating bread is nearly a religious commandment. But the Einkorn, heirloom, Biblical wheat of our ancestors is something modern humans never eat.
      Instead, we eat dwarf wheat, the product of genetic manipulation and hybridization that created short, stubby, hardy, high yielding wheat plants with much higher amounts of starch and gluten and many more chromosomes coding for all sorts of new odd proteins. The man who engineered this modern wheat won the Nobel Prize – it promised to feed millions of starving around the world. Well, it has, and it has made them fat and sick.
      The first major difference of this dwarf wheat is that it contains very high levels of a super starch called amylopectin A. This is how we get big fluffy Wonder Bread and Cinnabons.

      If you are suffering from weight gain, inflammation, diabetes or prediabetes consider your diet and how you can avoid toxic wheat.

      Nutrition, Quality Control, Research, Wellness

      Super-Sized In A Kid Sized World

      February 16, 2012 /

      Obese children are having trouble fitting into their child-sized world.

      “That is an obesity trend reflected in the furniture,” said Tom Brennan, president of School Outfitters, which sells school furniture. “For perspective, when we look at import product from China, you can tell the difference from the China market and the U.S. market. The buckets are generally not wide enough. They have to be designed specifically for the U.S.”

      School furniture and kid’s clothes are all undergoing size adjustments to accommodate larger children who are not only more hefty but taller as well.

      Quality Control, Research, Wellness

      “Portion Distortion”

      February 9, 2012 /

      Does offering smaller portions in restaurants help people to eat less?

      Well, there is a recent study which suggests that this could be the case, indeed.

      It turns out that people are willing to downsize but you have to ask them to do it.

      When offered a smaller portion and being told that they would be cutting out 200 calories by doing so, a third of diners out of several hundred in the survey took the smaller portion.

      Calorie labeling isn’t enough. And portion size needs to be determined before the order is filled to be effective.

      It’s a part of our automated response mechanism.

      Still, Schwartz says many people think restaurant portions are too big. And the U.S. Department of Agriculture’s latest dietary guidelines recommend smaller portions of grains like rice and noodles than what was served at the Chinese restaurant in the study. For example, the USDA recommends that a man (like me) between 19 and 30 years old eat no more than 8 ounces of grains a day. The full serving size of rice or noodles at the Chinese food restaurant was 10 ounces — and that’s just the side for lunch.

      Nutrition, Quality Control, Research, Wellness

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