David Groscup

David Groscup
David Groscup

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Thursday, October 23, 2014

The effects of Sodium Bicarbonate supplementation on performance in high-intensity intermittent training

The effects of Sodium Bicarbonate supplementation on performance in high-intensity intermittent training, a review of current literature.
By Mark O`Connell BSc.(Hons), Functional Movement Testing.ie/IT Tallaght.
Introduction:
The role of Sodium bicarbonate (SB or NaHCOor) as an ergogenic aid within sport has enjoyed a long established history of scientific research dating from the early 1930`s, the driving factor for early research was to increase sports performance in endurance sports, primary being long distance events of either cycling or running, from early studies researchers identified that that exercise released harmful by-products from the muscle and this altered the body`s natural pH balance, once altered this contributed to fatigue and reduced performance, so the task was to limit the effect of these by-products by inducing alkalosis by the ingestion of a pH buffer, Sodium bicarbonate ( Carr et al, 2011, Dennig et al, 1931 Dill et al, 1932).
As the human body stores a limited reserve of SB to use as a natural buffering agent to help limit both intracellular and extracellular changes in both blood and muscle pH levels due to exercise, it was noted that to limit fatigue the athlete would be require to use supplementation to make up for this physiological limitation (Van Montfoort et al, 2004).
Normal functioning arterial blood pH is approximately 7.4 with muscle pH levels typically 7.0, but with the onset of vigorous exercise as with high-intensity intermittent training (HIIT), arterial pH may lower to 7.1 and muscle pH decrease to 6.8, this is characterised with the release of hydrogen ions (H+) from the muscle as a response to vigorous exercise, this balance is known as the blood acid-base balance and it`s main function is to regulate H+ ion concentrations (McNaughton et al, 2008).
High-intensity intermittent training (HIIT) may be described as short-duration efforts of sub-maxiamal efforts (90%> V̇omax) coupled with peroids of light active recovery and rest periods, work rates may consist of <10 second`s of maximal sprint intervals with a recovery period of between 60–300 seconds to allow for recovery and preparation for the next high intense burst of activity (Spencer et al, 2005).
Due to HIIT activity predomintly using the anerobic energy system and using limited amounts of oxygen, this requires high rates of anaerobic glycolysis to fuel activity from the conversion of glucose to pyruvate during short, intense periods of high intensity exercise with periods lasting  from 10 seconds to 2 minutes (Tomlin & Wenger,2001).
HIIT require high amounts of ATP produced from anaerobic glycolysis, and results in a buildup of H+ ions within the intracellular buffer resulting in an increase in extracellular pH in both blood and muscular pH acidity and an increase in blood lactate acid resulting in fatigue and a decrease in sports performance.
Previous research has also this view by reporting that due to the body having a limited amount of SB available to counteract the physiological effects of HITT, the accumulation of Hions and blood Lactate (Lac-) as these waste by-products are associated with the drop in blood and muscular pH levels and are essential factors to the individual’s sports performance (Hobson et al, 2014).
Due to these factors, there is an opportunity for sports and exercise professionals to use SB supplementation within HIIT especially within field sports based on practical application methods from current research, an appropriate SB supplementation dosage and ingestion protocol may aid in reducing players fatigue and increase intermittent performance in their chosen sport.
Mechanisms of action:
Role of the anaerobic glycolysis pathway during HIIT:
Of the three energy pathways used to produce energy for activity, the anaerobic glycolytic pathway is responsible for providing the energy for high intensity exercise, through the breakdown of carbohydrates via muscle glycogen. The process may be described as during intense exercise the body requires high amount of energy in the form of Adenosine Triphosphate (ATP), this is produced by the breakdown of glucose to 2 ATP molecules via glycolysis and this then creates 4 ATP molecules, the muscle requires 2 ATP to complete muscular contraction, and two ATP molecules are used as the process is anaerobic and uses no oxygen, this limits the body`s ability to reproduce ATP at the rate needed to maintain HIIT (Jansson et al, 1988).
As these energy stores become depleted this results in a release in Hion concentrations and lactate (Lac-) waste by-products from energy production in both the blood and muscle ( McNaughton et al, 2008).
This combination of both H/ Lac-  inhibits the release of calcium from the sacroplasmic reticulum and stops the interaction of both actin and myosin in the sliding-filament theory, resulting in a loss of muscular contraction as well as a drop in pH levels that inhibit the ability of the pathway to reproduce ATP (Shelton & Kumar, 2010).

Mechanism of action of SB during HITT:
As previous studies on SB have agreed that as an alkalizing agent, its primary function is a buffering action against the effect of acidosis and agreed that it`s effects of action is the ability to draw out acid created in the muscle cells into the blood and reduce intracellular acidity levels , this results in an increase in extracellular pH as both Hand Lac- are transported out of the cell using active transport and with the increase in activity from the H+/Lacco-transporter, which is more effective during an increase in the  intracellular/extracellular H+gradient (McNaughton et al, 1997, VanMontfoort et al, 2004).
Discussion:
Review of key literature:
While previous research into SB and its effect on sports performance has studied and reported for over 30 years (Jones et al, 1977) and previous studies have also reported on SB supplementation within high intensity training, there is little research into the effects of SB on HIIT as in field sports (Matson and Vu Tan, 1993).
A previous meta-analysis research article consisting of 29 studies concluded that SB supplementation showed an improvement in sprint performance in high intensity training lasting from 45 seconds to six minutes (Matson and Vu Tan, 1993).
This review was supported by two previous studies that concluded that SB supplementation in high intensity activity to last between 1-7 and 1-10 minutes at 85% individual V̇omax and agreed that there was an increase in the participant’s performance (Linderman and Fahey, 1991., Maughan and Greenhaff, 1994).
Previous research into HIIT by Raymer et al (2004), found that SB supplementation before HIIT was beneficial in maintaining acid-base homeostasis during exercise and found an increase of the studies participants in time to exhaustion (TTE) an improvement in peak power output (POpeak) of 12%. This was supported by a study in 200m free-style swimming and found that SB supplementation participants to have increased performance times compared to both a control and placebo groups with 1.5 second improvement against both groups (Lindh et al, 2007).
Yet, this research was not supported by Linderman and Gosselink (1994), who having researched 16 published studies only found one study to report that SB supplementation to have a positive effect on sprint performance in events lasting less than 60 seconds.
The most recent meta-analysis by Carr et al (2011) stated that SB supplementation can improve performance in HIIT by 1.7% in events lasting less than 10 seconds in male athletes, they also commented on small improvements within endurance events or activities lasting over 10 minutes.
It was suggested as high-intensity events of up to one hour are conducted at work rates below to the individuals lactate threshold and do not require additional bicarbonate buffering due to the natural process of removing lactate via the Cori cycle.
This is not the case with intermittent sports (e.g. field sports) where HIIT produce high levels of Hand Lacand that SB supplementation has a positive effect of reducing the onset of fatigue(Edge et al, 2006).
Previous research has commented on one of the most important factors within SB supplementation, being recommended dosage, research by Requena et al (2005) as suggested that the optimal timing of SB supplementation to be between 60-90 minutes before training.
The majority of literature supports two suggested loading phases for SB supplementation before training or competition and recommended supplementation with water to avoid the risk of hyperosmotic diarrhea and gastro-intestinal distress (Carr et al, 2011 Matsuura et al. 2007, ).
The two phases are:
1) The Acute loading phase – 300mg/kg (SB/Body weight) between 60-90 minutes before training or competition.
2) Chronic loading – 500mg/Kg (SB/Body weight) ingested over 5-6 days in four periods of the day.
Within studies on HIIT, the most common dosage chosen by researchers is 300mg per kg of individual’s body weight, due to its ability to give a physiological dose response and improve performance while reducing the risk of negative side effects (Lindh et al, 2007, Rayner et al,2004, Van Montfoort et al, 2004)
 Potential risk of sodium bicarbonate ingestion:
Recent research has studied ingestion methods for SB supplementation and has commented on antidotal evidence from athletes that regular baking soda mixed with water to result in stomach cramp or was undrinkable. This led researchers to offer two method`s of ingestion being capsules or flavored effervescent powder within urinary alkalanisers (Carr et al, 2011).
Research on the risks and side effects of SB ingestion has reported that negative effects for the athletes include diarrhea, bloating, stomach cramps and gastrointestinal (GI) discomfort. This has commonly being due to inappropriate ingestion protocols either with rapid ingestion or a too high  ingestion dose or the dosage ingested was not consumed with enough water and resulted in reduced cell absorption (Kolkhorst et al. 2004).
 Conclusion:
From having reviewed the current research on the topic of interest, the authors has suggested two area`s for recommended further research, while even having the benefit of extensive research being conducted on SB ingestion within high intensity sports and reported improvements in athletic performance, very little research has being conducted on SB effects within field sports and improvement in performance, even though field sports are both high intensity and intermittent in nature, it is recommended to conduct future research into SB supplementation on field sports, also the author has recognized that current research has offered two dosage amounts from injection, with the vast majority of studies reporting that a dosage of  300mg/kg to be most effective, it is recommended to conduct studies using alternative dosage amounts or dosage timings (e.g. 100mg/kg-vs.-200mg/kg-vs.-300mg/kg..etc) in pre and post competition to compare against the standard 300 mg/kg dosage recommendation.
Practical application of Sodium bicarbonate within High-intensity intermittent training:
Based on current research, practical recommendations for SB ingestion in HIIT is to consume 300mg/kg of SB via capsule or powder form between 60-90 minutes prior to training/competition with a recommended 2 liters of water over the same time period to reduce GI discomforts. 

Tuesday, October 21, 2014

Hunger games: How the brain 'browns' fat to aid weight loss



Researchers at Yale School of Medicine have uncovered a molecular process in the brain known to control eating that transforms white fat into brown fat. This process impacts how much energy we burn and how much weight we can lose. The results are published in the Oct. 9 issue of the journal Cell.
Obesity is a rising global epidemic. Excess fatty tissue is a major risk factor for type 2 diabetes, cardiovascular disease, hypertension, neurological disorders, and cancer. People become overweight and obese when energy intake exceeds energy expenditure, and excess calories are stored in the adipose tissues, which are made up of both white and brown fat. While white fat primarily stores energy as triglycerides, brown fat dissipates chemical energy as heat. The more brown fat you have, the more weight you can lose.
It has previously been shown that energy-storing white fat has the capacity to transform into energy-burning "brown-like" fat. In this new study, researchers from the Yale Program in Integrative Cell Signaling and Neurobiology of Metabolism, demonstrate that neurons controlling hunger and appetite in the brain control the "browning" of white fat.
Lead author Xiaoyong Yang, associate professor of comparative medicine and physiology at Yale School of Medicine, conducted the study with Tamas Horvath, professor and chair of comparative medicine, and professor of neurobiology and Obstetrics/gynecology at Yale School of Medicine, and their co-authors.
The team stimulated this browning process from the brain in mice and found that it protected the animals from becoming obese on a high-fat diet. The team then studied the molecular changes in hunger-promoting neurons in the hypothalamus and found that the attachment of a unique sugar called "O-GlcNAc" to potassium ion channels acts as a switch to control brain activity to burn fat.
"Our studies reveal white fat "browning" as a highly dynamic physiological process that the brain controls," said Yang. "This work indicates that behavioral modifications promoted by the brain could influence how the amount of food we eat and store in fat is burned."
Yang said hunger and cold exposure are two life-history variables during the development and evolution of mammals. "We observed that food deprivation dominates over cold exposure in neural control of white fat browning. This regulatory system may be evolutionarily important as it can reduce heat production to maintain energy balance when we are hungry. Modulating this brain-to-fat connection represents a potential novel strategy to combat obesity and associated illnesses."

Story Source:
The above story is based on materials provided by Yale University. The original article was written by Karen N. Peart. Note: Materials may be edited for content and length.

Tuesday, October 14, 2014

Starving? Fasting for Days Could Boost Immunity




A new study from the University of Southern California found that fasting for about three days could actually regenerate your entire immune system.
Fasting diets have been criticized in the past but scientists at the university discovered fasting several days can trigger the body to start producing new white blood cells.
"When you starve, the system tries to save energy, and one of the things it can do to save energy is to recycle a lot of the immune cells that are not needed, especially those that may be damaged," Valter Longo, one of the study's authors, said.
"What we started noticing in both our human work and animal work is that the white blood cell count goes down with prolonged fasting. Then when you re-feed, the blood cells come back," Longo said.
More research is needed, but the study suggests fasting could lead to healthier aging, better results from chemotherapy, and could help people with autoimmune disorders.

CBN Ministries

Monday, October 13, 2014

What Is HIT Training?


                                                  

Most bodybuilders who profess to train with maximum intensity actually don't. They do train hard but mistakenly explain that because they are using heavy weights they are using the high intensity protocol. The amount of weight by itself has little to do with the intensity of effort. Intensity is dependent on the amount of effort put forth by the bodybuilder during training. Heavy weights can and do add to that effort because more effort is required to complete a set of an exercise with a heavy weight if good form is used. 

I suggest using a moderate to heavy weight for most exercises with an appropriate rep range or time under tension for the particular muscle being trained. While it is best to determine through testing (the method to do this is outlined in another post on this blog and won't be repeated here) the type of muscle fiber a muscle is made up of, a range for most upper body muscles is 6-12 and 10-15 for legs.  Take all sets to failure, where no more reps are possible and add some HIT variables to the set to end the set after the point of failure. Some good HIT variables to use are forced reps,negatives,omni-contraction and rest-pause. These are explained on my blog in other posts.

Use appropriate set counts to avoid over-training. Depending on the level of intensity, a good range is 1-2 for smaller muscles and 2-3 for large muscles. Train each muscle one time per week and possibly less if your recuperative powers are less than average. You will need to experiment with that to find your ideal training frequency to continue progressing.

Free Weight Training Gets Workers With Rotator Cuff Injuries Back On The Job


                                                 



Resistance training, some of it job-specific, was successful in getting 90 percent of workers with severe rotator cuff injuries back to work, the majority (75 percent) at their previous job, after traditional physical therapy had failed to do so. Furthermore, all but one of the 42 employees in the study (98 percent) reported satisfaction with the resistance-training program and its outcome. 

Participants in the rotator cuff study represent a class of "worse-case-scenarios" of work-related injuries. Rotator cuff injuries involve those muscles and tendons that stabilize the shoulder and can be caused by pulling the arm out of place, by falls and other accidents. All 42 of the employees had been through surgery to repair their torn muscles or ligaments. All had already gone through weeks of traditional rehabilitation and physical therapy. Even so, none had been judged capable of going back to work and thus were eligible for disability and workmen's compensation settlements.
This was just the patient population Dr. Stark, director of Research and Development at the Athletic and Therapeutic Institute in Chicago and his colleagues at the research division of the Institute wanted. Nothing had worked for these patients, and the researchers figured that what would work for them also would work for employees with less severe injuries.
The injured employees attended the Institute program four hours a day, five days a week, on average for six weeks. Their daily training began with warm up, stretching, and core exercises for balance and proper biomechanics, then moved to free weight resistance training of the upper and lower body. Unlike traditional physical therapy programs after injuries, this program was a modified version of what professional and collegiate athletes do using free weights. On the third day of the week, the exercises involved less weight than the previous two days but were much more dynamic, addressing specific injury and biomechanical patterns related to the workers' previous jobs. A drywaller, for example, would work muscles used in lifting large sheets of drywall overhead and in place. During the last two days of each week, the amount of weight used durinig free weight lifting was heavier than that of the first two days of the week.
At the end of the six weeks training, the workers were tested on physical function (a four hour protocol based on U.S. Department of Labor classifications of different types of work, re specific amounts of weight lifted for specific percentages of time). Ninety-six percent of patients met or exceeded the physical function levels of their previous job, and 90 percent went back to work, most at their previous job. Almost all employees were satisfied with the program, and so were employers.
Dr. Stark says "We are at a new era in which we can develop standardized exercise prescriptions that produce desired, achievable functional goals." He believes doing that will meet the goals of all key stakeholders. Patients want to regain full function as soon as possible and be satisfied with their physical and work outcomes. Employers want workers to come back to work as soon as possible, as fully as possible, at a cost that prevents escalation in insurance premiums.
And payors, whether insurance companies or self-insured employers, are interested in the cost benefit between getting a worker back to the job at a functioning level (costs of medical, physical therapy, and other rehabilitation programs such as those these workers went through) and a worker's not being able to go back to work at all or at his or her previous level (costs of long-term disability settlement, workman's compensation). "To date," says Dr. Stark, "this model of rehabilitation using intense free weight training has proved objective, measurable, and successful in patient satisfaction, return to work, and cost benefit."
The researchers now hope to test the model in a larger prospective trial of workers at varying levels of injury in order to demonstrate increased outcome efficacy with a standardized prescription and concurrently measure cost-benefit to the worker's compensation system.

Sunday, October 12, 2014

Cold exposure prompts body to convert white fat to calorie-burning beige fat


Exposure to cold temperatures can convert white fat tissue from the thighs and belly to beige fat that burns calories for heat, but this biological response is hampered in obese people, according to a new study published in the Endocrine Society's Journal of Clinical Endocrinology & Metabolism.
Known as brown adipose tissue (BAT), brown fat is a particular kind of fat tissue that burns energy and glucose to generate heat. Babies and small animals rely on brown fat to stay warm. Brown fat's energy expenditure helps to prevent obesity in rodents.
While white fat does not share this ability, it can play a role in burning calories when it takes on some brown fat characteristics. The tissue created in this process is called beige fat. When rodents are exposed to cold temperatures, they can convert white fat deposits to beige fat.
"We wanted to investigate whether human adults had the ability to transform some white fat deposits into beige fat when they were exposed to cold," said one of the study's authors, Philip A. Kern, MD, of the University of Kentucky School of Medicine in Lexington, KY. "Browning fat tissue would be an excellent defense against obesity. It would result in the body burning extra calories rather than converting them into additional fat tissue."
Researchers analyzed belly fat tissue samples from 55 people to see if the tissue samples taken in winter showed more evidence of browning activity than those taken in summer. Scientists also took thigh fat tissue samples from 16 people after they held an ice pack on the skin for 30 minutes. The analysis checked the tissue samples for specific genetic markers found in brown or beige fat.
The analysis revealed belly fat tissue biopsied in the winter had a higher level of two genetic markers for beige fat, compared to the samples taken in the summertime. In the thigh tissue samples, researchers found elevated levels of three genetic markers tied to beige or brown fat in samples taken during the winter.
Researchers analyzed the belly fat samples to see if there was a difference in response among lean and obese people. The analysis revealed that the seasonal effect of fat browning was blunted in obese people. Obesity was defined as having a body mass index greater than 30.
"Our findings indicate inflammation can hinder the conversion of white to beige fat," Kern said. "When we analyzed tissue samples in the lab, we found that exposing white fat to macrophage cells from the immune system inhibited the transformation."

Story Source:
The above story is based on materials provided by Endocrine Society. Note: Materials may be edited for content and length.

Journal Reference:
  1. Philip A. Kern, Brian S. Finlin, Beibei Zhu, Neda Rasouli, Robert E. McGehee, Philip M. Westgate, Esther E. Dupont-Versteegden. The Effects of Temperature and Seasons on Subcutaneous White Adipose Tissue in Humans: Evidence for Thermogenic Gene InductionThe Journal of Clinical Endocrinology & Metabolism, 2014; jc.2014-2440 DOI: 10.1210/jc.2014-2440

Friday, October 10, 2014

7 Unbelievable ginger benefits for health and weight loss

Ginger comes on the top of the list of effective natural home remedies. Ginger is one of the foods that can give you a health punch, because it is so full of healthy benefits for your body and mind.

Ginger helps regulate Cholesterol

Consuming ginger can have a profound effect on high cholesterol levels that are often attributed to obesity among women and men. High cholesterol levels in a person can indicate higher than normal BMI and can thus, lead to obesity-related illnesses like heart disease and certain cancers. Ginger helps lower cholesterol by significantly reducing serum and hepatic cholesterol levels. Ginger also acts as a blood thinner and reduces blood pressure.

Immune Boosting Action

Ginger helps improve the immune system. Ginger is one of the oldest cures for cold, nausea and flu as it has anti-viral and anti fungal properties. It cures cold and provides instant relief and also kills the bacteria that causes colds and ensures that it doesn't return. Drinking ginger as a tea will ease sore throat, non-stop coughing and even congestion. Ginger contains chromium, magnesium and zinc which can help prevent chills, fever, and excessive sweat. Plus, it acts as an antihistamine and hence is useful in dealing with allergies. Ginger tea is used for weight loss as it increases metabolism, stimulates circulation and excretion of toxins from the body.

Gastrointestinal Relief

Ginger is very effective in preventing the symptoms of motion sickness, especially sea sickness. Ginger reduces all symptoms associated with motion sickness including dizziness, nausea, vomiting, and cold sweating. Millions suffering from heartburn and indigestion might be saving a pretty penny if they gave ginger tea a try. The herb facilitates colon cleansing as well. Cleansing the colon also helps in good digestion, therefore more digestion, more weight loss.

Anti-Inflammatory

One of the most effective uses of ginger is that it acts as an anti-inflammatory agent that helps reduce joint inflammationsThe anti-inflammatory compounds responsible for significantly reducing inflammation are called gingerols. Best for arthritis patients. The root of ginger is best known for this purpose. It does not allow blood vessels to get inflamed and thus it helps increase the flow of blood to the body and cures the pain. Ginger helps in expanding the blood vessels which increases your body heat. This makes your body burn more fat.

ginger root - ginger benefits weight loss

Food Satiety

In addition to increasing fat loss, ginger may also help a person to feel satiated, which in turn reduces food consumption. Also, it’s been proved that ginger works as a natural appetite suppressant which is the best way to lose weight. Natural appetite suppressants are safe and cause no rebound. Ginger is nearly calorie-free, and when used in cooking or brewed in tea, it can give you a slight advantage in meeting your weight loss goals. Ginger and weight loss go together well partly because ginger is known to be a thermogenic food. It raises the temperature of the body and helps boost metabolism, so you burn more fat than you would simply by dieting alone.

Cortisol Production

Ginger suppresses cortisol. Cortisol is a steroid hormone necessary for energy regulation and mobilization. But chronic stress can cause cortisol levels to rise too high. Adipose fat moves to the visceral area where it receives an increased blood supply that encourages tissues to produce an excess amount of cortisol. High cortisol levels may increase excess belly fat and weight gain.

Good for Digestion

Ginger has a beneficial effect on your overall digestive system, helping to regulate and aid the movement of food through your stomach, and small and large intestines. When everything moves more smoothly, you benefit by losing weight more easily.
Note that ginger should not be used by pregnant or nursing mothers except under physician supervision. Because ginger also has high fiber content, it increases gastrointestinal motility. By increasing the rate of metabolism, ginger can help burn off some of the fat stored up in the body.

HOW TO ENJOY GINGER

- Make ginger lemonade. Simply combine freshly grated ginger, lemon juice, cane juice or honey and water.
- Ginger for weight loss, it can be used not only in the form of tea, but also in handling salads. Since ginger tea invigorates, it is not advisable to drink in the evening.
- Add extra to your rice side dishes by sprinkling grated ginger.
- Combine ginger, soy sauce, olive oil and garlic to make a wonderful salad dressing.
- Spice up your healthy sautéed vegetables by adding freshly minced ginger.
- You can always brew with tea (black, green). If ginger tea drinks with honey, it is necessary to slow or has been diluted in warm tea.

Thursday, October 9, 2014

7 Cancer Causing Foods You Should Stop Eating

 
7 Cancer Causing Foods You Should Stop Eating

Here is a list of foods that you should stop eating immediately. They have been found to contribute to cancer, and otherwise wreak havoc on your health. We’ve provided alternatives so that you can still eat these foods, but in a healthy way.

1. Microwave Popcorn
If you enjoy finishing off a day by curling up and watching a movie with a bag of freshly nuked popcorn, it may be time to upgrade your night by going with a healthier popcorn option.
It’s easy enough to enjoy the taste of popcorn without the cancer risk by popping your own at home in ghee or coconut oil. This is actually a healthy snack as long as you’re using organic popcorn kernels. Avoid buying it at the movie theaters because the buttering agent they use is highly questionable, and could also be another cancer-former.

Cancer-Causing Agent: Perfluorooctanoic acid is created during the microwave process from substances found on the inside of the bags.

2. Beef Jerky
Touted as a healthy go-anywhere protein-packed snack, most commercially produced beef jerky contains nitrites that have been proven to contribute to cancer.
Nitrites are found in other foods, but beef jerky has much more of them per ounce than many other foods.
When you want the convenience of beef jerky without the cancer risk you can make your own at home using organic, grass-fed ground beef rolled out thin using a rolling pin, and baked in the oven for hours at the lowest temperature.

Cancer-Causing Agent: Nitrites in beef jerky have been linked to cancer, and they are added to give the jerky its color and also to preserve it and keep it fresh for months as it sits on store shelves.

3. Canned Foods
There’s a big debate over whether there’s enough BPAs in canned foods to cause cancer, and whether or not they’re transferred to the food the cans contain. Each side of the debate can produce studies that prove their case, so it’s hard to know which way to lean.
One way to sidestep the debate is to simply eat fresh or frozen food, or buy food in cans that specifically state that they are BPA-free. When there’s a controversy this big you can bet that it’s between advocates that rallying for consumer protection and Big Food that wants to maintain the status quo and their profit margins.

Cancer-Causing Agent: Bisphenol-A (BPA) is the cancer-causing culprit here.

4. GMO Foods
The arms race is on when it comes to spraying crops with herbicides and pesticides, and these days many seeds have these toxic chemicals built right into them. This means that conventional produce is going to have these chemicals in it as an inherent substance, one that you can’t simply rinse off before eating.
Look for foods that are 100% organic, or contain the “Non-GMO Project Verified” seal on it to be sure that the food you’re getting is free of GMOs. Why get involved in the debate over the harmful effects of GMOs when you can simply avoid them and not worry about it anymore?

Cancer-Causing Agent: Herbicides and pesticides that have been shown to cause cancer, among other diseases, are in GMO food from conventional produce to packaged goods.

5. Colas
Before you enjoy that refreshing cola you may want to stop to consider what’s in it. In order to give it the distinctive brown color that shoppers have come to expect, cola manufacturers have been adding in a dye that contains a chemical that’s been found to cause cancer.
There’s also High Fructose Corn Syrup which will help feed any cancer cells you currently have. It’s best not to wait around for the food industry to find a replacement for this dye, now that consumers are on to them. Avoid drinking cola and as an added you should see a drop in your weight thanks to no more High Fructose Corn Syrup and spikes to your blood sugar levels.

Cancer-Causing Agent: 4-MI (4-methylimidazole) is what gives cola its classic caramel color, and is also directly linked to cancer in thousands of individual cases.

6. Diet Foods
The sad part about buying diet foods is that they often don’t help you lose weight, and could additionally be contributing to the likelihood of cancer. Obesity increases the chance of getting cancer, so it almost seems like you’re caught between a rock and a hard place when it comes to losing weight in a healthy way.
Many diet foods use artificial sweeteners to provide you the taste you’re looking for without having an effect on the number of sugar grams and calories. These artificial sweeteners are chemicals that have been created in a lab and have a toxic effect on the body.

Cancer-Causing Agent: Aspartame. the most widely used artificial sweetener, has been linked to cancer for years, despite the FDA and other groups citing clinical trials that say there isn’t enough clear evidence to pull the toxin from the food supply.

7. Fried Snacks
Walk down any snack aisle in any grocery store and you’ll be bombarded by an array of snacks, each one packaged to look absolutely delicious, and each contributing to the formation of cancer.
The problem occurs during the frying process, and since these are pre-packaged snacks consumers often lose sight of the fact that they’ve been deep fried, much like french fries. The deep frying process that browns the snack and makes it crisp is the same process that forms cancer-causing substances that stay with the food.

Cancer-Causing Agent: Glycidamide created by the metabolizing of Acrylamide, a substance produced from frying foods at high temperatures, is theorized as the cancer-causer for many snacks sold in stores today.
2 photos
Senior Meet-Up's photos

Thursday, October 2, 2014

The 20 Most Weight Loss Friendly Foods on The Planet


                                                   Young Brunette Holding a Brown Egg



This is a very informative article I found and wanted to share it with you. It outlines the 20 best foods to eat if you want or need to lose fat weight. Some of the foods listed traditionally have been labelled as bad for you but new research has proven that not to be the case. Eggs are the number one food on this list and have been demonized in the past as being bad for your cholesterol and heart. This goes to show us that you shouldn't believe everything you read.  Enjoy!

http://authoritynutrition.com/20-most-weight-loss-friendly-foods/

Dave

Saturday, September 27, 2014

Staying Away From Processed Foods

This is a great video from CBN showing how to stay away from processed foods.