Here is some information that I have been studying at the Institute for Integrative Nutrition. Please keep in mind that there are over 100 dietary theories that I am learning, and that a theory that is healthy and sustainable for one person can be toxic to another. It usually takes some time and experimenting to find out what works for each individual person. I am offering a free consultation to help get you started on your path to balanced whole healthiness through a natural and organic lifestyle that also includes healthy and loving relationships, career, exercise, and spirituality, as well as service to others. Contact me for more info at firstname.lastname@example.org, or at 845-263-4094.
WENDY’S ADVICE FOR TODAY: Stay away from ingredients in any food that has multi-syllabic ingredients that you cannot pronounce! These chemicals are almost always not going to be digested as our bodies are not designed to assimilate these chemical ingredients. Please remember to always listen to your body as that is the best determinant of what is good for your own bio-individuality. And….everything in moderation!
FOOD FOR THOUGHT!
Potatoes have a high glycemic index, and despite their relatively healthy nutritional profile one scoop of baked white potato will increase your blood sugar just as fast as if you consume table sugar. Sweet potatoes don’t have as high a glycemic index; however, they still increase blood sugar quickly.
“Fortified” means it’s stripped of vitamins and nutrients. When you see a package that says“fortified” it means it’s been processed, and all the natural vitamins and nutrients have been removed, and they’ve thrown some vitamins in to add density and elasticity. Research shows that we don’t know how to throw vitamins back into processed foods. In fact, supplements which we thought to be good for us, such as vitamin C and vitamin E, don’t appear to be helping as initially thought.
Real raw milk can be very beneficial to adults. Studies show that many health conditions/challenges, especially osteoporosis and arthritis, clear up with real raw milk.
According to Arthur Agatston, M.D., “when you engage in interval exercise, you work out at a high intensity for a short period of time, rest, and repeat. During those rest periods, your body gets rid of waste products so you can continue to exercise and get better results in half the time. This is the major benefit of interval exercise. The analogy we use is driving a car – driving on the highway at a steady speed burns less gas than if you are starting, stopping, and accelerating. Doing short bursts of exercise, from as little as 10-12 seconds to 30-second bursts of higher intensity exercise, you get a lot more high intensity exercise in than if you just sprinted because with sprinting you’d reach your exercise capacity much faster.
It also appears varying levels of exercise intensity helps you burn fat more effectively. You may be burning the same number of calories, but by doing episodes of high intensity you burn more fat, handle sugar better, and improve your insulin levels.” NOTE ON MILK LAW 101: Today only 8 states in the U.S. permit raw milk to be sold for human consumption. Arizona, California, Connecticut, Maine, Pennsylvania, South Carolina, New Mexico, and Washington. In other states like Florida, raw milk is required to be labeled as pet food. “In New York state, it’s legal to sell raw milk only at the farm where it’s collected, although black market networks and “milk clubs” exist in New York City.”
To read more about Raw Milk, go to http://www.npr.org/templates/story/story.php?storyId=91843992
Also according to Dr. Agatston, “Omega-6s are an essential fatty acid, meaning we do not synthesize it in our bodies. It is pro-inflammatory, but this is very important to fight off infections and repair injuries. The problem is that we consume too many omega-6s relative to the anti-inflammatory omega-3s. This is largely due to our excessive intake of grain-fed meat and poultry.”
LOOKING FOR GREENER PASTURES?! – “Jo Robinson s popular book Pasture Perfect explains the far-reaching benefits of choosing meat, eggs, and dairy products from animals raised on pasture. Drawing on over 13 years of research, Robinson explains that products from grass-fed animals are safer for you and more nutritious than food from animals raised in feedlots. The animals benefit as well. Chickens are free to graze on greens, scratch for insects, enjoy sun baths, and roost in comfort. Cattle, bison, dairy cows and lambs are truly contented as they graze on green pasture, breathe fresh air, and stay on the farm from birth until market. What’s more, raising animals on pasture is better for the environment. It requires less fossil fuel, enriches the soil with nutrients, and turns manure into a resource, not a waste problem.
Robinson is the first investigative journalist to gather all the scientific evidence about the benefits of raising animals on pasture. As readers will learn, products from grass-fed animals are free of added hormones and antibiotics and are less likely to transmit foodborne pathogens. The food is also higher in Vitamin E, beta-carotene, omega-3 fatty acids, and CLA, a cancer-fighting fat.
Pasture Perfect does more than explain the benefits of choosing pastured products it also helps you locate, store, and cook them. Sixty pages of recipes will show you how to bring out the tenderness and flavor of this highly nutritious, environmentally friendly food.
Accurate and carefully researched, Pasture Perfect provides a concise overview of this greenest of all industries for consumers, policy makers, and farmers.” Read Jo Robinson’s book! http://www.amazon.com/Pasture-Perfect-Choosing-Products-Grass-Fed/dp/09678116193
Some information is taken from information presented at the Institute for Integrative Nutrition.
To your good health!