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If you want to fast-track your personal power, take care of your body first. Use Erleen’s insights, experience, and advice to enjoy great health – the REAL foundation for success!
by Erleen Tilton
Metabolism is the process by which the body burns calories in order to fuel its daily functions. Whether you are asleep or awake, your metabolism is always working. While the process seems rather simple, most people have a hard time harnessing the power of speeding up their metabolism. And the truth of the matter is that most people’s metabolism is running much slower than normal because of several factors:
1) Most people do not follow a good fitness workout daily or often enough
2) Diets of processed foods slow down digestion and make the metabolism work sluggishly
3) Most of today’s occupations are sedentary (sitting behind a computer, office desk, TV)
4) Activities are stressful, mental, and emotional, more than physical
Three factors determine your metabolic rate, which is the amount of calories your body uses every day.
1) The rate your body uses energy for vital body functions
2) The rate you burn energy during physical activity
3) The rate you use energy during the digestion of your food
All of your calories come from the food you eat. Fast foods and processed boxed meals that are high in sugar, saturated fats, artificial sweeteners, and low in water and fiber require little digestion, and actually slow down digestion, which causes those calories to turn immediately into adipose or fat tissue. So what you eat definitely influences your metabolism and mood, making you either sluggish or energetic.
Foods that are high in nutrition and fiber will promote speeding up your metabolic rate as a healthier digestion takes place. Wholesome foods that are high in nutritional value take more processing power to extract all those vital nutrients the body needs to run at peak efficiency. The body is actually burning large amounts of calories just to digest these foods, particularly if they are high in fiber. It is often noted that some foods may even have negative calories, meaning it actually takes more caloric energy to digest them than they themselves provide. Many fruits and vegetables especially fall into this category because of their high fiber content. Improving digestion this way also strengthens the liver, kidneys and lungs, all of which facilitate a healthier metabolism.
As your metabolism increases through healthy food choices, you’ll feel more energetic and lighter. As your digestion improves, the stomach empties more regularly and you feel thinner in the waistline and less full in the chest. Once you have a faster metabolism, you will have fewer food cravings and feel more in control of your eating.
Here are a number of specific ways to speed up your metabolism:
* Follow a good exercise program daily – and exercise first thing in the morning. Working out builds muscle, and muscle speeds up your metabolism. By using a combination of stretching, weight work, and aerobics you can increase your calorie burning by several factors. Not only will you expend large amounts of energy during the times you exercise, but also during the post exercise as your muscles recover and rebuild. Always stretch out first, then follow with a weight workout before your aerobics so that you build your muscles and prep them for ultimate fat burning.
During the day your body’s main source of energy is the carbohydrates from your food.
In the morning, your body doesn’t have any carbohydrates as energy to use, so you have a great opportunity to burn fat instead of carbs. Don’t eat breakfast before you exercise because you’ll just give your body the carbohydrates as a source of energy instead of the body fat that you want to burn for energy.
Also, first thing in the morning your metabolism speeds up after your morning workout.
A morning workout will keep your metabolism elevated throughout the day which will help you burn more calories and lose more weight. You can still workout later in the day, but understand that when you go to sleep, your metabolism will slow down and you’ll miss out on all the extra fat that you can burn during the day if you had exercised first thing in the morning. When you sleep your metabolic rate is always at its slowest.
* If you want to burn the most fat, start your morning with a complete workout as suggested, then add another 10-minute aerobic or cellercise workout 3-4 hours later (see www.cellercise.com), then another one or two later on (30-60 minutes before each main meal and before bed). Keep in mind that every 10-minute aerobic or cellercise workout will burn approximately 100 calories – so times that by the number of workout periods a day and you can burn 300-500 calories in your total daily workout.
* Eat 5 smaller meals a day (or 3 medium meals and 2 hearty snacks) rather than 2 or 3 large meals. This way you have enough energy throughout the day and you’ll be free of any headaches, hunger pangs, or mood swings that you get when you are famished. Also, when eating, fill a small plate, and establish the rule for yourself – no second helpings!
* Do not skip meals, especially breakfast. Eating breakfast not only can eliminate the cravings you might have later on, but you will have more energy in the morning, and can lessen your stress levels. Eating erratically signals the body to burn slower and conserve fat. This is why one who skips meals can have a harder time losing weight on only 1,200 calories a day. Having smaller meals and snacks that are higher in nutrition throughout the day is so much better.
* Eat mostly raw vegetables and fruits, whole grains (not just whole grain breads), beans and legumes, sprouts, and fresh herbs which provide the proteins, carbohydrates and fats that give you energy and balance your blood sugar levels.
* Eat only the healthy fats (olive oil, omega-3 oils, avocados, seeds, nuts, soybeans), and more vegetable proteins (beans and a variety of legumes, sprouts, raw nuts) and fewer animal proteins, as these promote longer-lasting, stable energy levels, and offer essential proteins for better digestion and muscle building.
* Drink 3-4 quarts of water each day as you will have better digestion (better emptying of the stomach and intestines, less gas, bloating, constipation) and a flatter tummy. Staying hydrated also reduces headaches and fights fatigue.
* Colder weather increases metabolism in order to keep the body warm, although it can be a challenge to maintain your weight during the holidays and colder months when exercise levels tend to drop and pounds often pile on. By keeping indoor temperatures cooler and exercising outdoors, you can burn more calories.
If you want to speed up your metabolism the natural way all you basically need to do is change your eating habits and start exercising. This sounds simple, but it will take some planning, dedication and perseverance. However, if you stick with it, before long you will begin to lose weight permanently and naturally, and feel healthier with an optimum running system. And best of all, you will have a clearer understanding of what makes your body feel and work better, and be able to more effectively enjoy Living a Healthy Lifestyle for years to come.
Recently my husband and I went and had a live blood demonstration and evaluation. With just a drop of blood, we were each able to see on a television monitor just what our blood cells looked like. This was amazing and informative – I’d recommend it for everyone!
Several things that your blood will tell you are:
• If you are receiving the proper nutrients to produce healthy cells
• If you are digesting your foods
• If digestive enzymes are deficient
• The kinds of wastes that are present (fats, sugars, undigested proteins, etc.)
• If you have high levels of cholesterol…………and much more!
What one might learn from this is:
1) Eating foods high in nutrients is vital all the way to the cellular level – this is our fuel, our healers, the way our bodies function!
2) Even if we are eating healthier foods, if we are not digesting them, it makes no difference. If we are not digesting them, we are lacking enzymes that are a requirement for digestions. Some may argue that our bodies produce enzymes to digest our foods, but the truth of the matter is that to a certain degree our body does produce enzymes for digestion. However, our main source of enzymes must come from our raw and living foods or eventually our body exhausts itself and cannot longer keep up with the demand of needed enzymes and can no longer produce them – thus, as we get older, we do not digest food!
3) Our blood carries wastes as well as nutrients throughout the body, and even though our body should naturally remove the waste, again, with an overabundance of waste, the body cannot keep up and our blood ends up being polluted, full of toxins.
You are what you eat, and if you want a healthy body, you must have healthy blood. And if you want healthy blood, you must start by eliminating the processed foods, eating good nutrient dense foods, and cleansing properly with lots of pure water, fruits, and foods high in fiber. It pays to eat more raw and drink more water – two key elements for a healthier diet change!
For ideas on healthy food preparation, please visit my site at: http://livingahealthylifestyle.com/store.htm
It’s much simpler than you may think! Eliminate the bad, eat more raw, drink more water!
I am constantly bombarded with phone calls and emails asking questions such as:
What would you recommend for IBS, other than the drugs?
- I can’t sleep – what should I take?
- I have little energy – what’s the best thing I should take?
- What should I take to eliminate menstrual pain?
- What can I take for allergies naturally?
- My cholesterol is high – what can I take that is natural?
The truth of the matter is that all symptoms stem from one very important factor: The foods we consume are lacking something! And if we want to correct our health problems, then we must first begin with what we are eating, instead of just looking to treat the symptom.
Example: IBS (Irritable Bowel Syndrome) is caused from the lack of fiber and water-rich foods, and because of this the intestines become compacted with matter that causes irritation. The best remedy would be whole grains and lots of raw fruits & vegetables to keep the intestines clean.
Example 2: Pollen and most food allergies are created when the body’s defense system finally gives up fighting so hard to rid the body of the pollutants we feed it. If instead, we would cleanse the body of its pollutants, then nourish with wholesome foods that are vitamin & mineral rich, we can eliminate most pollen and food allergies.
Most of us have not yet comprehended the fact that the REAL reason we eat is to furnish the body with the nutrients its needs to function properly – these are called the Daily Basic Seven:
- Fats
- Proteins
- Carbohydrates
- Vitamins
- Minerals
- Fiber
- Water
Most diets include scads of the first three, most of which are in unhealthy forms. But we greatly lack the last four – thus, our body cries out in DISORDER! So if we begin by eliminating processed and refined foods, and replace them with:
- Lots of raw fruits & vegetables – high in vitamins, minerals & fiber
- Whole grains & whole grain breads – high in fiber and good carbs
- Whole legumes (beans, peas) – high in vitamins, minerals, protein & fiber
- Raw nuts – high in healthy fats, protein, vitamins, minerals & fiber
- …then voila! We end up clearing up the IBS, sleeping disorders, lack of energy, menstrual problems, most allergies, high cholesterol, and so much more!
Education is the key! That’s why the 3-Day health retreats were created! Consider coming to the next one, see: http://livingahealthylifestyle.com/retreats.htm
When I gave up eating sugar over 30 years ago, it was difficult to make the adjustment to honey. There were few recipes, replacements, or advice available. Today, there are so many available sweeteners as well as information – most unheard of 30 years ago – which makes the transition as simple as pie! Plus, you are not alone. Many others are taking measures to make positive changes in healthier eating.
What we often do not realize is that the one of the main reasons why 65% of Americans are obese and so many others experience disorders, is because our diets are flooded with sweets at any given moment of the day! So it’s not just enough to replace sugar with other sweeteners, we need CUT DOWN, and CUT OUT sweetened foods period. As we learned in last week’s newsletter, table sugar has no nutritive value at all and can only supply the body with chemical reactions and calories, while the following sweeteners – though some are processed to some degree – still provide valuable nutrients (vitamins and minerals).
• Fruit: The real king of sweeteners, fruits can sweeten up any cereal, smoothie, or dessert. Whole dates, bananas, and fresh fruits of all kinds provide nourishments, natural sweetness and hearty flavor. We would all benefit from filling up on fresh fruits instead of sweetened goodies and drinks.
• Honey: Still one of the best sweeteners nutritionally and cost-wise. Always purchase “raw” if possible, as most honey is heated to the degree of killing vital nutrients in order to keep it liquefied.
• Pure Maple Syrup: This boiled down sap from the maple trees does have many nutrients, though grade B is higher in nutrients (and is less expensive). Great on cereals (hot or cold), in smoothies, frozen desserts, and baking.
• Brown Rice Syrup: This syrup is about half the sweetness of honey and is great in recipes where volume is needed but not the sweetening (see recipe below).
• Stevia: Comes from a p lant leaf which you can grow and is about 200 times sweeter than sugar. Stevia is great for balancing the adrenals, so is beneficial for blood sugar issues. With minimal processing it can be used in a liquid or powdered form. It is a healthy, no-calorie sweetener and used most often in warm herbal drinks, frozen desserts & smoothies.
• Molasses: Liquid made in the sugar making process. Blackstrap Molasses is what is left after all possible sweetening is removed, and is an excellent source of minerals: iron, magnesium & calcium – great as a supplement!
• Sucanat: These dehydrated cane juice crystals still have all the nutrients along with the sweetening. This is what brown sugar was originally, and can be used as brown or white sugar would be used (it is brown).
Sweeteners no longer recommended as healthful are:
• Fructose: Originally made from fruit now comes primarily from corn. It is much sweeter than sugar but does contain some nutrients, and is sometimes better for those with low blood sugar.
• Agave syrup: Though originally thought to be a healthier sweetener (termed as low-glycemic and good for diabetes), the process is almost identical to that of high-fructose corn syrup. The agave root is turned into a crystalline powder then into a syrup. It’s far removed from its original form with extensive processing along the way.
We can be a healthier people by choosing better foods and better sweeteners. It just takes the desire, and one step at a time in trying better and healthier ways of preparing foods – and removing those foods that are being prepared for us that are not healthy!
Here’s another great recipe to try – an awesome treat that is full of protein and fiber! This comes from Enjoy Nature’s Harvest e-book that you can download simply here: http://livingahealthylifestyle.com/store.htm
MY GURU CHEWS
(this crunchy treat is mostly live foods with the raw nuts and seeds)
1 C. brown rice syrup
¼ C. maple syrup
¼ C. oil
1 tsp. liquid lecithin (or lecithin granules – not powder)
1 tsp. vanilla
¼ tsp. salt
2 Tbs. almond butter
1 C. chopped raw almonds
1 C. raw cashew pieces
½ C. raw sesame seeds
½ C. raw sunflower seeds
• In large saucepan, heat syrups, oil, and lecithin and cook on medium heat to 275°.
• Remove from heat; add vanilla, salt, and almond butter. Cool 5 minutes and stir in nut and seed mixture (you can substitute other raw nuts too).
• Spread into lecithin/oiled baking dish. Cut into 2″ x 2″ squares or roll into 1″ balls when cool enough to handle.
• If desired, wrap in plastic wrap and freeze.
Back in March of 1948, the “Improvement Era” magazine published an article called: REFINED SUGAR: ITS USE AND MISUSE. Since the article is quite lengthy, I will only post some excerpts from it which are most important, and rather interesting being this was in print in 1948:
“The definition of a food is, ‘That which sustains life and promotes growth.’ Sugar refined to the state of being a pure chemical or drug, has been fed to rats and found to shorten life and stop growth. Therefore sugar can’t be called a food. Like alcohol, sugar furnished only calories to the body.
“A drug is defined as ‘any substance used as a chemical ingredient in the arts.’ Pharmacists agree that sugar meets the requirements of this definition of a drug……
“Like alcohol, tobacco, tea, coffee, and chocolate, sugar is habit-forming. Sugar eaters crave candy or sweet drinks. Cola drinks are doubly habit-forming because they also contain caffeine, in addition to a large amount of sugar……
“…If mothers would improve their own sugar-saturated diets by eating proper nutritious foods instead, they could more easily nurse their babies and would have children less susceptible to disease, both of the infectious type, as well as of the degenerative type. It is doubtful practice to start a child on habit-forming sugar diets in its early days and weeks of life……
“The resulting malnutrition especially in children is one of the strongest arguments against refined sugar. Foods containing refined sugar taken either during or between meals, destroy the appetite for the nourishing foods, which are important to normal life and growth. Parents of malnourished children often use sweets as a reward for eating a small portion of vegetables or milk, and the scene is thus set for repetition at the next meal……
“Children are by no means the only sufferers from excessive sugar eating. The most common unkind blow to middle age is the development of chronic diseases, including arthritis and its allied rheumatic diseases. Sugar eating is a number one predisposing cause of arthritis, neuritis, and rheumatism, as well as many of the other chronic diseases& hellip;…
“From childhood to old age the chronic complaint of gas on the stomach and bowel has been widespread. One of the causes of this condition is the use of refined sugar……
“Sugar irritates the innings of the stomach and intestine…..This results in failure of the normal digestive process and delayed emptying time of the stomach. In the meantime the sugar ferments and forms gas which creates pain and other symptoms of indigestion……
“Lowering of the hydrochloric acid content of the stomach is another result of refined sugar eating…
“Sugar and fats in the diet are now not only probably higher than ever before in the history of the race of man (if they only new???), but fats, sugar, and white flour – a bad combination – are now also used widely in pastries, cake cookies, and many other modern recipes. This is thought to be a chief cause of low stomach acidity frequently confused with ‘sour’ stom ach and is often even by doctors themselves mistaken for too high acidity…
“Low stomach acidity, resulting at least in part from the use of refined sugar leads to a long list of other degenerative diseases that are seen especially among the middle-aged and elderly people in American where the people have been called the ‘sugar gluttons of the world’ (still are in 2010!!).
“Obesity is another unpleasant condition justly earned by ‘sugar gluttons’ (this isn’t coming from me). Sugar and other refined carbohydrates lead to a waterlogging of the body tissues.…
“The growth of cancer is accelerated by refined sugar eating. Cancer in America is also on the increase right now when sugar consumption is greatly increasing……
“Colds, tonsillitis, sinus infections, and other catarrhal diseases are worse in eaters of refined sugar…
“Patients do not become allergic to refined sugar, but through sugar eating they have changes take p lace in their body biochemistry that puts them in a position in which their glands are unable to cope satisfactorily with their allergic state…
“Among the conditions included under this heading of allergy are asthma, hay fever, eczema, hives, migraine or nervous headache, and various food allergies, many of which cause stomach and bowl disorders…
“Heart disease – today’s number one killer – is another condition made worse by vitamin deficiencies. Especially bad for the heart is deficiency of Vitamin B or thiamine which a person develops from excessive eating of refined sugar…
“Hardening of the arteries and high blood pressure result from the use of refined sugar in the diet. It also causes calcium deposits in the vessels……
“Sugar eating should be avoided by athletes and all those engaged in important physical activities, because of refined sugar’s ability to lower physical efficiency…
“Conclusion: If one can avoid eating refined sugar, one can expect more vibrant health, and a longer life with greater freedom from some of the acute and chronic diseases and complaints which many modern doctors are unable to diagnose or to treat successfully.”
Wow! They did know a thing or two over 60 years ago! Are we paying attention and doing anything about avoid refined sugar in our diets?
Think about how sugar really does and will affect you and your children, especially since the upcoming celebrations are slathered with sugared treats! You can avoid it!
… and here’s a great way with two great recipes for tasty treats, without sugar! Enjoy!
NUTTY OAT DROPS
Quick & tasty frozen drop cookie!
½ C. honey
½ C. raw almond butter
1 tsp. vanilla
2 C. rolled oats
½ C. raisins
? C. raw pumpkin seeds
? C. raw sunflower seeds
2 Tbs. sesame seeds
• In mixing bowl, stir together honey, almond butter and vanilla
• Add remaining ingredients and mix well
• Drop by rounded tablespoons onto a large plate or dish (that will fit in the freezer)
• Freeze until firm or until ready to eat
• Makes approx. 30 drops
From 31 Favorite Frozen Desserts Recipes available at: http://livingahealthylifestyle.com/store.htm
CRISPY FRUIT BREAKFAST BARS
A superb, healthy Rice Crispy Treats replacement! Yum!
1 Tbs. sunflower or coconut oil
¾ C. brown rice syrup
½ C. raw almond butter
2 C. crispy brown rice cereal or crumbled brown rice cakes (this works well)
1 C. rolled oats
¼ C. high-nutrition protein powder or tofu milk powder
¼ C. dried blueberries, currants, or raisins
¼ C. dried goji berries, diced apricots, papaya, pineapple, or other dried diced fruit
1 Tbs. sesame seeds
• In medium saucepan, combine oil and brown rice syrup; heat on low just to blend but mixture is not hot
• Remove from heat and stir in almond butter
• Combine remaining ingredients in large bowl; stir in melted mixture and mix well
• Press into a 9″x9″ oiled pan or dish; chill to set
• Cut into squares or bars and wrap individually if desired.
From Sunrise Quick Starts…for the Healthy Leaner Lifestyle, also available at: http://livingahealthylifestyle.com/store.htm
Put yourself to the test – avoid Sugar and see how your benefit!
Statistics here within the US show that:
* approximately 65% of all Americans are overweight
* approximately 300,000 people die prematurely every year because of obesity in the form of heart disease, diabetes, kidney disease, and more
* approximately 300,000 teans under the age of 18 have corrective bodily surgeries yearly
Do these statistics surprise you?
Ask yourself: Are you now or will you eventually become one of these statistics? If so, are you interested in making changes that prevent you from being one of these statistics? Please read this below from my friend, Kate:
“Erleen’s retreat was transformational for me. First of all, I learned things about nutrition that had somehow escaped me. It was straightforward and made sense. During the 3 days at Erleen’s, I learned the absolute joy of eating to live versus living to eat. I actually enjoy food more now than I ever did before. I have NO CRAVINGS whatsoever!! This is miraculous. I think more clearly, feel exponentially better about myself, and I have lost 10% of my body weight WITHOUT TRYING. I actually won a “biggest loser” contest at work WITHOUT DIETING!!
“Erleen’s program is a program for life. It works. I feel like a new woman and don’t even care that it took me 58 years to find this. I’m exercising more regularly and am seeing the effect of that on mood and energy level. I am satisfied by healthy foods, and am not even enticed by things that would detract from my health. It’s amazing! Erleen has made a lifelong study of health and nutrition, and how to help others find balance and health. She is a master, and I am so grateful I found her and allowed myself to be changed.” Kate
Don’t allow yourself to be one of those statistics! You don’t need to be overweight, and you don’t need to die prematurely!
Jump on board to the next 3-Day Women’s Health Retreat in central Arizona. Women have come from all over the states to attend one of these retreats – and it is well worth everything you put into it! Sign up here while you can, and get a discount by bringing a friend or family member: http://livingahealthylifestyle.com/healthretreat2.htm
Don’t put it off another minute! Get on board – optimize your health, obtain your perfect weight!
The word “carob” is derived from an Arab word “kharrub,” meaning “bean pod.” The trees grow well in harsh climates and poor soil, and are also resistant to drought (that’s why they grow abundantly in the Arizona desert). Since carob beans are also known as locust beans, biblical scholars believe that they are the true locusts that St. John the Baptist lived on.
Carob is full of nutrients such as vitamins A, B, B1, B2, B3, B6, & D; minerals calcium, iron, potassium, magnesium, manganese; and about 8 percent protein. Carob is also very rich in fiber and pectin, and low in sodium.
In comparison to chocolate, carob does not contain theobromine, caffeine, phenylethylamine or fromamide, which are all stimulants in commercial chocolate that can cause migraines and allergic reactions in some people and are toxic to dogs and cats. It also does not contain oxalic acid, which hinders absorption of calcium and zinc. What’s more, carob has a natural, mild, sweet taste of its own and doesn’t need much sweetening, so carob powder is a great substitute for cocoa powder in any recipe.
Carob also has many health benefits:
• Carob tannins contain Gallic acid that works as an analgesic, antioxidant, antiviral, antibacterial, antiseptic, and is also anti-allergic.
• The Gallic acid in carob also helps in preventing and treating polio in children.
• Carob improves digestion and lowers cholesterol levels in the blood.
• It is used for treating diarrhea in children and adults alike.
• Since it does not contain caffeine, carob benefits people with high blood pressure.
• Regular use of carob helps in preventing lung cancer.
• The vitamin E content in carob helps treat anemia, cough, and flu.
• Carob fights against osteoporosis, due to its richness in phosphorus and calcium.
Carob is a good food that you actually can feel good about eating. It is not chocolate and will not taste like chocolate, but its unique flavor and use nicely replaces it. And because carob is void of stimulants, it is not addicting like chocolate is. You can feel like you are benefiting from eating carob.
Here is one of our favorite ways to eat carob at this time of year – Carob Fudge! This recipe is found in 31 Favorite Holiday Recipes which you can purchase at http://livingahealthylifestyle.com/store.htm
CAROB FUDGE
1 C. honey
½ C. non-hydrogenated spread (Earth Balance brand) or butter
1 C. carob powder (medium roasted or raw powder)
¾ C. tofu milk powder (Better Than Milk brand), dairy milk powder, or protein powder
1½ C. chopped walnuts, pecans, cashews, or almonds
• In mixing bowl, cream honey and spread or butter together
• Stir in remaining ingredients
• Press in an 8″x 8″ pan. Chill and cut into squares.
Enjoy carob and it’s benefits, the fudge – and how wonderfully it really can replace chocolate!
There is much information on chocolate – and sometimes it is hard to decipher the real truth of whether it is healthful or harmful.
I come from the perspective of my own personal experience. At age 21, I was filled with more than a dozen breast lumps. A biopsy and mammogram indicated that these were benign, yet the advice from my medical doctor was this. “Give up four things for life: coffee, tea, cola drinks & chocolate! These are all caffeine addictions, and since women are much more sensitive to caffeine and much more adversely affected by it, especially as in breast cancer, women should avoid these substances as much as possible.”
My only issue with any of these foods was chocolate. I took the doctor’s advice and completely eliminated it from my diet, and within 4-6 months my breast lumps all disappeared!
To this day, over 30 years later, except by accident, I have never eaten any of these fore-mentioned foods – and have never had the breast lumps return either. Is this a coincident? Or is it “scientific proof” that the medical doctor’s advice was true?
Evidence clearly shows that raw & dark chocolate (unprocessed) can have benefits and does contain antioxidants. Yet, if you look on the antioxidants lists, it has almost as much antioxidants to the positive, as it does stimulants to the negative! So can we really call it healthy and beneficial?
Again, my perspective and underlining feeling is that if a food has so much controversy in its balance of healthful or harmful, do we need to eat it at all? And if you look at foods as God’s creations, we understand that if it really does not provide the real health benefits, it must have medicinal qualities that need to be considered for medicinal use only – the same for all these fore-mentioned stimulant food and drinks (as you will see below). Here are some small bites of “chocolate” information for you to consider:
• Processed cocoa powder (so called Dutch chocolate), processed with alkali greatly reduces the antioxidant capacity as compared to “raw” cocoa powder. Chocolate is also a calorie-rich food with a high fat content, so daily intake of chocolate also requires reducing caloric intake of other foods.
• Two-thirds of the fat in chocolate comes in the forms of a saturated fat called stearic acid and a monounsaturated fat called oleic acid. However, unlike other saturated fats, stearic acid does not raise levels of LDL cholesterol in the bloodstream. Consuming relatively large amounts of dark chocolate and cocoa does not seem to raise serum LDL cholesterol levels; some studies even find that it could lower them.
• Several population studies have observed an increase in the risk of certain cancers among people who frequently consume sweet ‘junk’ foods such as chocolate. However, very little evidence exists to suggest wheth er consuming flavonoid-rich dark chocolate may increase or decrease the risk of cancer. Evidence from laboratory studies suggest that cocoa flavonoids may possess anticarcinogenic mechanisms, but more research is needed to prove this idea.
• The major concern that nutritionists have is that even though eating dark chocolate may favorably affect certain biomarkers of cardiovascular disease, the amount needed to have this effect would provide a relatively large quantity of calories which, if unused, would promote weight gain. Obesity is a significant risk factor for many diseases, including cardiovascular disease. As a consequence, consuming large quantities of dark chocolate in an attempt to protect against cardiovascular disease has been described as ‘cutting off one’s nose to spite one’s face’.
As a stimulant:
• Sugar: Chocolate bars (as opposed to cocoa) contain large amounts of sugar.
• Theobromine: This is the primary alkaloid found in cocoa and chocolate, and is one of the causes for chocolate’s mood-elevating effects. This mild stimulant belongs to the methylxanthine family, which also includes the similar compound caffeine, with which theobromine is frequently confused.
• Anandamide: An endogenous cannabinoid.
• Tryptophan: An essential amino acid that is a precursor to serotonin, an important neurotransmitter involved in regulating moods.
• Phenethylamine: An endogenous alkaloid and monoamine. Often described as a ‘love chemical’, it can cause endorphin releases in the brain. However, unlike its synthetic derivative amphetamine, it is quickly metabolized by the enzyme MAO-B, preventing significant concentrations from reaching the brain.
• Caffeine: This stimulant i s present mainly in coffee and tea. Exists in chocolate in very small amounts.¹
When in doubt, use something better! Carob! This will be the topic of the next article … but think twice about consuming chocolate in all its forms. In the meantime, check out my store – you’ll find some wonderful cookbooks & other products for healthier desserts and treats! http://livingahealthylifestyle.com/store.htm
¹ http://malaysia.answers.yahoo.com/question/index?qid=20070627035427AAF0P3H
For many years we have been told to avoid fat, and because nuts are high in fat, many often avoid eating them. However, recent research and a decision made by the U.S. Food and Drug Administration tell us that eating nuts such as walnuts and almonds on a regular basis may be a way to reduce cardiovascular disease as well as promote weight loss.
Also, a study recently compared a diet of two different groups. One ate a low-fat diet with diet shakes and bars, plus fruits, vegetables and whole grains. The second group ate raw nuts, plus fruits, vegetables and whole grains – having a much higher fat calorie intake. Interestingly enough, the second group lost more weight.
Studies also show that raw walnuts and almonds eaten daily can:
* lower high cholesterol levels
* improve cardiac function
* reduce the risk of coronary heart disease
* improve nutrition in the diet so consumers eat less
* provide the body with essential omega-3 oils
However, it’s important to remember two things though:
1) Eat raw nuts in moderation. Bowlfuls daily will not service you – but a handful or so twice daily is very beneficial.
2) Nuts should be eaten raw. When raw they are full of nutrition and fiber, while roasted nuts have a toxic effect. When roasted, the structure of the nut changes in the heat process which actually causes a separation of oil and makes it into a form unusable to the body.
To see this with your own eyes, take a handful of raw almonds and place them in a kitchen blender with a cup of water; blend on high for 1 minute. What you will get is great tasting, nourishing white nut milk. On the other hand, take a handful of roasted almonds and again place them in the blender with a cup of water; blend on high for 1 minute. What you will get now is muddy-looking, nasty-tasting water, and if allowed to set for a while, oil will separate and rise to the top. This is the way the body recognizes the raw and roasted nuts too – the raw are nourishing, the roasted are toxic fat!
So enjoy eating raw nuts all year long. Include them in your daily diet, and remember that the fat in nuts is the good kind that you need.
Microwaves are a form of electromagnetic energy, like light waves or radio waves, and occupy a part of the electromagnetic spectrum of power, or energy. Microwaves are very short waves of electromagnetic energy that travel at the speed of light (186,282 miles per second). In our modern technological age, microwaves are used to relay long distance telephone signals, television programs, and computer information across the earth or to a satellite in space. But the microwave is most familiar to us as an energy source for cooking food.
Every microwave oven contains a magnetron, a tube in which electrons are affected by magnetic and electric fields in such a way as to produce micro wavelength radiation at about 2450 Mega Hertz (MHz) or 2.45 Giga Hertz (GHz). This microwave radiation interacts with the molecules in food. All wave energy changes polarity from positive to negative with each cycle of the wave. In microwaves, these polarity changes happen millions of times every second. Food molecules – especially the molecules of water – have a positive and negative end in the same way a magnet has a north and a south polarity.
In commercial models, the oven has a power input of about 1000 watts of alternating current. As these microwaves generated from the magnetron bombard the food, they cause the polar molecules to rotate at the same frequency millions of times a second. All this agitation creates molecular friction, which heats up the food. The friction also causes substantial damage to the surrounding molecules, often tearing them apart or forcefully deforming them. The scientific name for this deformation is “structural isomerism”.
By comparison, microwaves from the sun are based on principles of pulsed direct current (DC) that don’t create frictional heat; microwave ovens use alternating current (AC) creating frictional heat. A microwave oven produces a spiked wavelength of energy with all the power going into only one narrow frequency of the energy spectrum. Energy from the sun operates in a wide frequency spectrum.
Many terms are used in describing electromagnetic waves, such as wavelength, amplitude, cycle and frequency:
Wavelength determines the type of radiation, i.e. radio, X-ray, ultraviolet, visible, infrared, etc.
Amplitude determines the extent of movement measured from the starting point.
Cycle determines the unit of frequency, such as cycles per second, Hertz, Hz, or cycles/second.
Frequency determines the number of occurrences within a given time period (usually 1 second); The number of occurrences of a recurring process per unit of time, i.e. the number of repetitions of cycles per second.
Radiation = spreading energy with electromagnetic waves
Radiation, as defined by physics terminology, is “the electromagnetic waves emitted by the atoms and molecules of a radioactive substance as a result of nuclear decay.” Radiation causes ionization, which is what occurs when a neutral atom gains or loses electrons. In simpler terms, a microwave oven decays and changes the molecular structure of the food by the process of radiation. Had the manufacturers accurately called them “radiation ovens”, it’s doubtful they would have ever sold one, but that’s exactly what a microwave oven is.
We’ve all been told that microwaving food is not the same as irradiating it (radiation “treatment”). The two processes are supposed to use completely different waves of energy and at different intensities. No FDA or officially released government studies have proven current microwaving usage to be harmful, but we all know that the validity of studies can be – and are sometimes deliberately – limiting. Many of these studies are later proven to be inaccurate. As consumers, we’re supposed to have a certain degree of common sense to use in judgment.
Take the example of eggs and how they were “proven” to be so harmful to our health in the late 1960′s. This brought about imitation egg products and big profits for the manufacturers, while egg farms went broke. Now, recent government sponsored studies are saying that eggs are not bad for us after all. So, whom should we believe and what criteria should we use to decide matters concerning our health? Since it’s currently published that microwaves – purportedly – don’t leak into the environment, when properly used and with approved design, the decision lies with each consumer as to whether or not you choose to eat food heated by a microwave oven or even purchase one in the first place.
http://www.chemtrailcentral.com/ubb/Forum3/HTML/000226.html
Convenience Comes at Significant Toxic Threat to You and Your Family
Microwaves heat food by causing water molecules in it to resonate at very high frequencies and eventually turn to steam which heats your food. While this can rapidly heat your food, what most people fail to realize is that it also causes a change in your food’s chemical structure.
There are numerous issues that have emerged since microwave ovens were first introduced to consumers more than 40 years ago, besides depleting your food’s nutritional value, which will be addressed a bit later.
The first thing you probably noticed when you began microwaving food was how uneven the heating is.
“Hot spots” in microwaved food can be hot enough to cause burns—or build up to a “steam explosion”. This has resulted in admonitions to new mothers about NOT using the microwave to heat up baby bottles, since babies have been burned by super-heated formula that went undetected.
Another problem with microwave ovens is that carcinogenic toxins can leach out of your plastic and paper containers/covers, and into your food.
The January/February 1990 issue of Nutrition Action Newsletter reported the leakage of numerous toxic chemicals from the packaging of common microwavable foods, including pizzas, chips and popcorn. Chemicals included polyethylene terpthalate (PET), benzene, toluene, and xylene. Microwaving fatty foods in plastic containers leads to the release of dioxins (known carcinogens) and other toxins into your food.
One of the worst contaminants is BPA, or bisphenol A, an estrogen-like compound used widely in plastic products. In fact, dishes made specifically for the microwave often contain BPA, but many other plastic products contain it as well.
Microwaving distorts and deforms the molecules of whatever food or other substance you subject to it. An example of this is blood products.
Blood is normally warmed before being transfused into a person. Now we know that microwaving blood products damages the blood components. In fact, one woman died after receiving a transfusion of microwaved blood in 1991, which resulted in a well-publicized lawsuit.
http://articles.mercola.com/sites/articles/archive/2010/05/18/microwave-hazards.aspx