Fit Your Life Now

Posts Tagged ‘health’

Fitness Lowers HyperTension Risk

Wednesday, June 2nd, 2010

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The news that physical fitness greatly reduces the risk of high blood pressure should surprise nobody at this point, but what I do appreciate about THIS ARTICLE is that they point out that simple physical activity isn’t enough, you need actual physical fitness.

They go on to mention that physical activity is a behavior and fitness is a measurable level of your body’s ability to perform. They also connect the two by pointing out that behavior is the biggest predictor of fitness levels. But here’s where they say something important:

The level of intensity of the activity must be high enough to actually IMPROVE your fitness levels to see any benefit from the activity.

So, what does that mean? Well, for starters, it means that those people who go into your average Globo Gym and get on a treadmill at a moderate walking pace for 45 minutes are wasting their time. It’s true that they are definitely better off than the people sitting at home watching TV and munching on fatty snacks, but once their body has adjusted to the workload of that 45 minute walk, they better up the difficulty level, or they will see no further added benefit.

Always remember these two words: Overload Principle. If you don’t give your body a bigger challenge than it’s used to, it will have no reason to improve. You have to overload it to force it to adapt. So, maybe a newbie to the gym is absolutely destroyed by 45 minutes of walking. Great, that’s a start. BUT within a couple weeks, he better take the pace faster, or up the incline, or put dumbbells in his hands or something! Anything!

Always be moving forward, or you’re just standing still.

Mediterranean Diet

Monday, February 8th, 2010

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I am not really an advocate of any dogmatic style of eating. I tend to look for what I know to be healthy and keep the nasty stuff (meaning sugary/oily snacks) down to a minimum. But The Mediterranean Diet does have a lot going for it. It’s high in fiber, vitamins and minerals and good fats, and low in animal products. Take a look at THIS ARTICLE ON CNN

If you’re looking for something new that is NOT a crash diet, but a whole new way of looking at eating, this might be for you.

Trans Fats

Friday, June 19th, 2009

In the case of food “bad guys” we take a good idea too far in this country. We were terrified of fat when I was a kid, and then later, when I was in college, nobody was eating carbs. …sigh. I’ve already covered that, so let’s move on.

It’s amazing to me that after Denmark and Canada banned foods containing hydrogenated oils, and health researchers all over the world came to the same conclusion about them, that they have only kind of became a “bad guy” in America. People are talking about them, but nobody really seems to understand. We all cried wolf over fats and carbs, so now trans fats seem like just another silly thing to blow over. Trust me, people, this is NOT another silly fad. This one is a REAL bad guy.

Trans fats are the real monsters in our food, and many of us are shoveling them down our throats with reckless abandon. If you’re eating chips, or crackers, or cookies, or snack cakes, then chances are you are eating them. WIKIPEDIA had this to say about it:

“Unlike other dietary fats, trans fats are neither required nor beneficial for health. Eating trans fats increases the risk of coronary heart disease. For these reasons, health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are generally considered to be more of a health risk than those occurring naturally.”

To close, I will just leave you with this description of precisely what hydrogenated means. Keep in mind, if you’re eating like most Americans, you put LOTS of this in your body every day.

“First they take vegetable oil, soy, corn or cottonseed, of a cheap quality. The oil may be already rancid from the extraction process. Then they mix it with tiny metal particles, usually nickel oxide, a toxic substance, and then they subject the mixture to hydrogen in a high pressure high temperature reactor. Next, in order to remove the unappetizing odor of the mixture and give it a better consistancy, soap-like emulsifiers and starch are squeezed in, and the oil is, yet again, subjected to high temperatures like steam cleaning. The resulting mixture is an unattractive grey color. In order to make the hydrogenated solid oil mixture look like butter, the original gray is removed by adding bleach and coal tar dyes. Finally, strong flavors are mixed in to make it taste like butter. And this mixture is compressed into tubs or blocks which the consumer buys as margarine.”

Mmm Mmm Gluten

Friday, June 19th, 2009

Some of you have been probably been hearing a new food buzz word the last couple years, and wondered what it was all about.

I am referring to the trend towards “gluten free” everything.

Gluten is a protein that occurs in grasses, and most notably in wheat. It comprises about 80% of the protein in wheat, to be precise. To about 99.9% of Americans this protein is not only harmless, but quite nutritious. In a very small minority it can create painful and dangerous side effects, but as I said that is only in a small percentage of us. It’s estimated to be less than 1% of us. To read more about the science of gluten and this reaction, CLICK HERE.
You may or may not have noticed it, because if you’re like most people, you many not really read the labels of what you eat very closely, but there has been a growing list of products that are bragging about being gluten free in recent years. I had a jar of natural peanut butter the other day that was gluten free. I had to laugh out loud because there was never any reason for a person to suspect a jar of peanut butter contained gluten in the first place.

But, that brings me to my point. Most of us wouldn’t worry if there was gluten in our peanut butter, and most of us don’t need to worry about gluten at all, and in fact eat it all the time. It’s in wheat bread, it makes bagels chewier, and gives pizza crust it’s texture. The only people who need to concern themselves with gluten should be well-informed by their doctor about what foods are dangerous for them, and what ingredients to look for, and they would know better than to suspect peanut butter. When the list of ingredients is “peanuts and salt” it’s pretty obvious that it’s safe for anyone who doesn’t have a peanut allergy.

The reason it’s on that label is because of this growing fear of gluten. It’s becoming the new “bad guy” in food. We’ve had many over the years, this one is only the newest. There was a while where fat was our enemy, and then it was sodium for a while, and who can forget the most idiotic one; the Atkins attack on carbs. There was a kernel of truth in those attacks of the past. Yes, in large amounts, those things are bad for you. BUT in the right amounts those things are good for you. Fat is necessary for healthy skin and hair and joint function, among other things. Too little sodium intake can make you just as sick as too much. And carbs… besides the fact that they are you body’s primary fuel source, they are your brain’s ONLY fuel source… do I even need to address this one again?

Anyway, that’s a whole different discussion. The point is, gluten is not your enemy… unless you have Celiac disease, then it is, but you probably already know that. If not, then you will know soon enough, but more than likely you are one of the overwhelming majority of us who simply don’t need to care.

Get Certified As a Personal Trainer

Friday, June 12th, 2009

I know, this job isn’t for everybody. What I mean to say is, not everybody would enjoy this job. Here’s a couple of tips for those of you who think this might be the career for you.

The first step is getting certified. It is not a legal requirement, but if you are not certified and a gym owner or a potential client is choosing between you and somebody else who is certified, chances are you won’t get that job. Also, just because you’re a dedicated gym rat doesn’t mean you know all the ins and outs of how to work this job. There are other aspects you might not have considered, and the education a certification provides can fill in the blanks for you.

The three most widely recognized training certification companies are:

THE AMERICAN COUNCIL OF EXERCISE

THE AMERICAN COLLEGE OF SPORTS MEDICINE

THE NATIONAL ACADEMY OF SPORTS MEDICINE

The American Council of Exercise, or ACE, is usually where most people get started. It’s just as widely known as the other two, but the initial cost is lower. As a result of the lower cost it can have a lower prestige factor, but ACE provides a solid foundation to your personal training future.

Some people carry two of them, some carry all three. At that point, the upkeep can get a little expensive. To maintain a certification you must take Continuing Education Credits, pay a renewal fee and also renew your CPR certification every two years. Some classes can satisfy two or more of these companies requirements, but many don’t. Taking a number of classes to satisfy all three would be taxing on your schedule as well as your wallet.

Once you’re certified, I recommend most people start in an established gym first. I started my first year at Gold’s Gym. Your pay will not be as high as you might like, but working with other trainers will provide you with a wealth of networking opportunities, and also a chance to learn vicariously from their experiences. Ask lots of questions.

After a couple other gym jobs, I ended up founding Fit Your LIfe Now, and I work exclusively for myself. I wake up every morning knowing that I answer to only myself, AND even better: I’m helping to change the world, one person at a time. That’s really what this is all about: changing people’s lives for the better. Sound fun?

Feel free to comment or email any questions. I’m happy to help.