Eat the Seasons this October! New Article from Fitness Elements Express Discover Beets at their Best

Discover Beets at their Best



Health and Nutritional Benefits of Beets


Nutritional Highlights of Beets


Beet greens are higher in nutritional value than beetroots, as they are richer in calcium, iron, and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fiber, manganese, and potassium. Beet greens and roots are a good source of magnesium phosphorus, iron, and vitamin B6.


Did you know 3 1/2 –ounce (100 gram) serving of beet greens alone contain 27 calories and 3.0 grams of fiber, while the same serving of cooked beetroot provides 44 calories with 10.0 grams of carbohydrate, primarily, as 8 grams of sugars. Knowing these facts alone can be par tof your total fiber intake a day assuming you like Beets. Let’s hope you do!


Health Benefits of Beets


Beetroots have long been used for medicinal purposes, primarily for disorders of the liver, given their stimulating effects on the liver’s detoxification processes. Beets have also gained recognition for their reported anticancer properties. The pigment that gives beets their rich, purple-crimson color, betacyanin, is a powerful cancer-fighting agent. Beet fiber has been shown to have a favorable effect on bowel function and cholesterol levels, too.


The combination of its betacyanin and fiber content is probably responsible for the protective role of beets against colon cancer. In animal studies, beet fiber has been shown to increase the level of the antioxidant enzymes,specifically glutathione peroxidase and glutathione-S-transferase, as well as increase the number of special white blood cells responsible for detecting and eliminating abnormal cells. In a study of patients with stomach cancer, beet juice was found to be a potent inhibitor of the formation of nitrosamines (cancer-causing compounds derived primarily from the ingestion of nitrates from smoked or cured meats) as well as the cell mutations caused by these compounds. These are the Nutritional Highlights and Health Benefits of Beets. Be on the lookout for article 2 how to select and store, tips for preparing, and Quick serving ideas. Have a healthy and happy day!


Source: Michael Murray N.D., and Joseph Pizzorno N.D.


By, Natalie Pyles


NSA Speaker, Whole Health and Fitness Expert, Holistic Nutritionist, Sports Nutritionist, and Medical Exercise and Post Rehabilitation Specialist

Did you know that Halloween doesn’t have to Daunt your Dieting and Exercise progress?

Get on the Healthy Halloween Train this year with Fitness Elements Express!

Halloween does not have to totally Blow out your Health and Fitness efforts

Try out these creative Halloween Party ideas...






• Veggies and Dip in Skull Shape


• Dead Body Food Display ( Turkey Burgers, Chicken or Turkey Franks with Whole Wheat buns, Baked Sweet Potato Fries, and so much more...


• Puking Pumpkin head dip Platter

P.S. If your in need of Healthy holiday ideas from Your Health, Fitness, and In-home Nutrition Expert Natalie Pyles call me at
480-544-5502 today or email fitnesselementsexpress@yahoo.com!

Have a healthy and happy day!!

Are you Exercising Regularly? Why or Why Not? Find out why You should if your not from Fitness Elements Express!

There are 1,440 minutes in every day. Schedule 30 of them for physical activity!

Regular exercise is a critical part of staying healthy. People who are active live longer and feel better. Exercise can help you maintain a healthy weight. It can delay or prevent diabetes, some cancers and heart problems.

Most adults need at least 30 minutes of moderate physical activity at least five days per week. Examples include walking briskly, mowing the lawn, dancing, swimming for recreation or bicycling. Stretching and weight training can also strengthen your body and improve your fitness level.

The key is to find the right exercise for you. If it is fun, you are more likely to stay motivated. You may want to walk with a friend, join a class or plan a group bike ride. If you've been inactive for awhile, use a sensible approach and start out slowly.

Source: Centers for Disease Control and Prevention

Have a healthy and happy day!!

Brain Foods That Help You Concentrate Slideshow on MedicineNet.com from Fitness Elements Express!

Brain Foods That Help You Concentrate Slideshow on MedicineNet.com

Have a Healthy and Happy Day my Health and Fitness Friends!!

News Alert! Juice and Cider: Make Sure They're Safe from Fitness Elements Express!

By Martin J. Stutsman, Consumer Safety Officer, FDA's Center for Food Safety and Applied Nutrition

When fall arrives, many of us look forward to enjoying fresh apple cider and juices. While most people think of juices as healthy foods, since they provide many essential nutrients, certain types of juice could pose a health risk to your family.


Why Juice Is Pasteurized or Treated

Most of the juice sold in the United States is pasteurized (heat-treated) to kill harmful bacteria, such as E. coli and Salmonella. Juice may also be treated by non-heat processes to kill bacteria.

When fruits and vegetables are fresh-squeezed to produce juice, any bacteria that are present on the inside or the outside of the produce can become part of the finished product. Unless the juice is further processed to destroy harmful bacteria, it could be dangerous for those most at risk for foodborne illness.

Who’s at Risk?


Infants and young children, pregnant women, older adults, and people with weakened immune systems, such as AIDS and cancer patients, diabetics, recipients of organ transplants, and others with chronic diseases are at greatest risk for foodborne illness.

While most people’s immune systems can usually fight off foodborne illnesses, people in these “at-risk groups” are susceptible to serious illness from drinking juice that has not been processed to kill bacteria. FDA recommends that these groups should drink unpasteurized juice only if they bring it to a boil first to kill any harmful bacteria.

Check the Label


Some grocery stores, health food stores, cider mills, and farm markets sell packaged juice that was made on site that has not been pasteurized or processed to ensure its safety. These untreated products should be kept refrigerated and are required to carry the following warning label:

WARNING: This product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.

The FDA does not require this warning label for juice or cider that is fresh-squeezed and sold by the glass at orchards, farm markets, roadside stands, or in some restaurants or juice bars. So, if you stop at a roadside stand or farm market where samples of cider or apple juice are available, be sure to ask whether the juice has been treated.

Two Simple Steps to Prevent Illness

1. Always Read the Label


Look for the warning label to avoid juice that has not been pasteurized or otherwise processed. In particular, look for the warning label on any packaged juice product that may have been made on site, such as at grocery and health food stores, cider mills, or farm markets.

2. When in Doubt, Ask!


Always ask if you are unsure if a juice product is pasteurized or not. Pasteurized juice is normally found in your grocers’ frozen food cases, refrigerated section, or on the shelf in containers such as juice boxes, bottles, or cans. Do not hesitate to ask questions if the label is unclear or if the juice or cider is sold by the glass.

Questions and Answers
Updated September 22, 2010


Q. Are juices made at home with a juicing machine safe? Are there special precautions to take when making juice at home, other than washing fruit and vegetables?

A. While it's important to wash fruits and vegetables before consuming them, any bacteria on the outside or inside of produce could contaminate the juice. Unless you process the juice to destroy the bacteria, it could still be dangerous for people who are at risk for foodborne illness.

Source: FoodSafety.Gov

Have a healthy and happy day!!

Figalicious! Your fruit of the month from Fitness Elements Express!!

Fruit of the Month: Figs


Figs, one of mankind’s oldest fruits, is only now receiving its due attention in homes across the United States. Although considered a fruit, the fig is actually a flower inverted into itself. They are the only fruit to ripen on the tree. Originally native from Turkey to northern India, the fig fruit spread to many of the Mediterranean countries. The primary producers of dried figs today are the United States, Turkey, Greece, and Spain. This highly nutritious fruit arrived in the United States by Spanish missionaries settling in Southern California in 1759. Fig trees were soon planted throughout the state.

Figs

Serving Size 1/2 cup raw (74g)

Amounts Per Serving % Daily Value
Calories 90
Calories from Fat 0
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 24g 8%
Dietary Fiber 2g 7%
Sugars 11g
Protein 1g
Vitamin A 15%
Vitamin C 25%
Calcium 0%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet.



Varieties


There are hundreds of fig varieties but the following are most commonly found in today’s markets.

The Calimyrna Fig: Is known for its nut-like flavor and golden skin. This type is commonly eaten as is.

The Mission Fig: Was named for the mission fathers who planted the fruit along the California coast. This fig is a deep purple which darkens to a rich black when dried.

The Kadota Fig: Is the American version of the original Italian Dattato fig, that is thick-skinned with a creamy amber color when ripe. Practically seedless, this fig is often canned and dried.

The Brown Turkey Fig: has copper-colored skin, often with hints of purple, and white flesh that shades to pink in the center. This variety is used exclusively for the fresh fig market.

Fig varieties and photos courtesy of the California Fig Advisory Board

Availability


Fresh figs are available July through September. Dried figs are never out of season, and are available all year. You can find them in your favorite grocery store in the produce or dried fruit section.

Selection


Look for figs that are soft and smell sweet. Handle carefully because their fragile skins bruise easily.

Storage


Store fully ripened figs in the refrigerator up to 2 days; bring to room temperature before serving.

Using Dried Figs As a Replacement For Fat in Your Recipes

Dried figs are excellent replacement for fat in baked goods. Just remember when using dried figs to replace shortening or oil in baking do not overmix or overbake. Use only half of the normal amount of shortening, margarine, butter or oil, in a recipe when using dried puree. For instance, if 1 cup of margarine is called for, use only ½ cup. Then use ½ of the fig puree. Here’s a simple fig puree recipe to include in your baking recipes.

Fig Puree

Makes about 1½cups

Ingredients


2 cups dried figs
¾ cup water
2 tsp vanilla

Puree figs, water and vanilla in blender or food processor. Use as directed.

Nutritional analysis per serving: Calories 178, Protein 2g, Fat 1g, Calories From Fat 4%, Cholesterol 0mg, Carbohydrates 44g, Fiber 9g, Sodium 9mg.


Recipes

Fig Banana Smoothie
Makes 4 servings
Each serving equals 1 cup of fruit or vegetables
Source: California Fig Advisory Board

Ingredients


1 cup chopped dried figs (stems removed)
1 cup 1-inch banana slices
1 cup plain non-fat yogurt
3 cups crushed ice
1 Tbsp honey
mint leaf or berry garnish

Place all ingredients except garnish in a blender (not a food processor), and blend until smooth, approximately 2-3 minutes. Strain liquid and pour into tall, chilled glasses. Add garnish.

Nutritional analysis per serving: Calories 200, Fat 1g, Calories From Fat 5, Cholesterol 0mg, Carbohydrates 49g, Fiber 6g, Sodium 40mg, Sugars 36g.

Have fun with Your Figs and make them extra Figalicious!!

New Article from Fitness Elements Express! Vitamin D levels as a Result of Dairy Consumption may be independently related to diet-induced weight loss!

Nutritional Supplements that Improve your Health Naturally

How to Supplement with Vitamin D as an effective Weight loss tool and Health benefit


According to a resent study in the last six months from Danit R. Shaharand co-workers, published in the American Journal of Clinical Nutrition indicates that higher calcium intake and increased serum vitamin D levels as a result of dairy consumption are independently related to diet induced weight loss. They found in one deveation in dairy calcium intake was associated with an increased likelihood of weight loss or greater than 4.5 kilograms in the preceding Six months. Multiple mechanisms have been proposed on how dairy foods may enhance weight/ body fat loss when dieting to lose weight. So all my health, nutrition, and fitness friends nutrition and science does suggest dairy intake enhances weight loss and this is no myth.

Since our bodies can produce vitamin D by the action of sunlight on the skin, many experts consider it more of a hormone than a vitamin. Nonetheless, by current definitions vitamin D is both a vitamin and a hormone so go ahead and put that in your notes to remember.

Food Sources

There are two major food forms of vitamin D- vitamin D2 (ergocalciferol) and vitamin D3 (cholecalciferol). Vitamin D2 the form most often added to milk and other foods is also the form most often used in nutritional supplements. Good natural food sources of vitamin D are cod liver oil, cold- water fish and (mackerel, salmon, herring, etcetera), butter, and egg yolks. Vegetables are low in vitamin D; the best sources are dark green leafy vegetables.

The most recent and up to date new science around vitamin D encourages supplementation; however;, vitamin D- fortified milk, cheese and yogurt were touted as key dietary sources.

Available Forms

Vitamin D is available in all forms desrcibed above. Vitamin D2 is the most common nutritional supplement form. Calcitriol, the prescription drug form of Vitamin D [1,25-(OH2D3] is roughly 10 times as potent as viamin D2 or D3. Doctors prescribe Calcitriol primarily for patients with kidney disease because these patients cannot convert vitamin D to this most active form.

The Principal Uses

The principal use of vitamin D is the prevention of vitamin D deficiency. This is why I have always tried to educate the public and my client on the importance of balance for weight loss and overall health benefits.

If you ever need advice or updates on Dosage ranges, safety issues, or interactions I’m always available for propr individualized counsel. Hae a healthy and happy day!

Source: Michael T. Murray, N.D. Gregory Miller, Phd, MACN, and American Journal of Clinical Nutrition

By, Natalie Pyles

Author. NSA Speaker, Licensed Nutritionist, Sports Nutritionist, Holistic Nutrition and Nutrition Educator, Medical Exercise and Post Rehab Condtitioning Specialist

Allergy Alert: If you have an Allergic reaction to Walnuts check out your Chocolate Chunk Cookie and Oatmeal Raisin Labels Carefully! Read Food Labels

Dough Masters Inc. of Troy, Michigan, is recalling all lots of their Oatmeal Raisin Cookies and Chocolate Chunk Cookies because they contain undeclared walnuts. People who have allergies to walnuts run the risk of serious or life-threatening allergic reaction if they consume these products

Always make sure you are aware of these type of False advertising and undeclared information food products especially when it comes to your Health and having Food Allergies!!

Fitness Elements Express cares I care!! Have a happy and Healthy day!!

Did you know the Hottest part of a Chili Pepper is not the Seeds? Fitness Elements Express Reveals the Veggie of the Month!

Hot peppers (chilies) are often used to spice up dishes, and they are especially popular in ethnic cuisine including Mexican, Indian, Thai, Vietnamese, Arab and Spanish cooking. Chilies are an excellent source of vitamin C if you can withstand their powerful bite.

Chili Peppers
Serving Size 1/2 cup (75g) 46g Amount Per Serving % Daily Value

Calories 30
Calories from Fat 0g
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 4%
Sugars 4g
Protein 1g
Vitamin A 20%
Vitamin C 300%
Calcium 2%
Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet.



Contrary to popular belief, the hottest part of the chili pepper is not the seeds but where the seed attaches to the white membrane inside the pepper. This area has the highest concentration of capsaicinoids. Capsaicinoids are flavorless, odorless substances that act on pain receptors in the mouth and throat. Capsaicin is the primary capsaicinoid. Capsaicinoids can be found throughout the flesh of chili peppers though their concentration varies in different areas so that one part of a pepper may be hot and another part of the same pepper quite mild.

The seeds are often hot because they are in such close contact with the white membrane.

There are several varieties of chili peppers (see box below) and each differs in flavor and heat intensity. Even within each variety, there may differences in how ‘hot’ each particular chili is. Typically, larger chilies are more mild because they contain less seeds and white membrane in proportion to their size. Most varieties can be found dried, canned, or fresh.

Varieties

Anaheim (California Green Chile or Long Green Chile): One of the most commonly used varieties in the United States, especially in stuffed chiles. This chili is long, slender and lobed, green or red in color and mildly hot. They can be eaten when green or when they are their mature red color.
Ancho: Dried or fresh poblano pepper. Dried anchos are flat, wrinkled, and heart shaped. They range in color from very dark red to almost black. Anchos are mild to moderately hot and often soaked and ground for use in sauces.
Cascabel: Green or red, small and round, moderately hot and typically available dried. When dried, their skin turns a translucent red-brown color and their seeds rattle inside.
Cayenne (Long Hots): Red when fully mature, long (6 to 10 inches), thin and straight or curled at the tips. Very hot. Cayenne can be found dried and ground into a powder that is seen as generic "red pepper" in the spice aisle.
Cherry: Round and red like a cherry. Sold fresh or pickled in jars, these peppers range from mild to moderately hot.
Habanero (Scotch Bonnet): Typically yellow-orange but they can be green, red, or orange. These peppers are lantern shaped and typically about 2 inches long. The hottest pepper grown commercially; intense fiery flavor; a unique floral flavor and an extremely intense heat that affects the nasal passages.
Hungarian: These peppers start out yellow and ripen to orange or red; they are moderately hot.
Jalapeńo: Most often green when mature but sometimes red, these peppers are about 2 inches in length with cracks around their stems. They are very hot, with an immediate bite. Jalapeńos are sold canned, sliced, and pickled and are added to many products during processing including sausage, cheese, and jelly.
Poblano: Ancho peppers that are green. Poblano peppers look like small bell peppers and are mild to hot in taste. They are often roasted and peeled prior to being used in soups, sauces, casseroles or even stuffed with meat and cheese for a dish called chilies rellenos.
Serrano: Sold red or mature green and about 1 to 4 inches in length. Moderate to very hot with an intense bite. Serrano chilis are often used in Thai cooking and they are also quite popular in Mexico and the southwestern United States.

Availability, Selection, and Storage

Chili peppers are available year round and in the United States they are grown in California, New Mexico and Texas. When selecting chilies, look for firm, glossy chilies with taut, unwrinkled skin and fresh green stems. Dried hot peppers should be glossy yet unbroken.

Chilies should be stored unwashed and wrapped in paper towels in the refrigerator for up to three weeks. Dried chilies should be stored in airtight containers at room temperature for a maximum of four months. To keep dried chilies for more than four months, store them in the refrigerator.

Preparation

It is very important not to touch your nose, eyes or mouth after handling or eating hot peppers. If you do, flush with water immediately. The capsaicin in the peppers can be extremely painful to your eyes and can even burn or irritate your skin (especially if you have cuts on your hands).

If possible, wear thin rubber gloves while preparing chili peppers. Wash hands thoroughly with soap and water when done working with chilies. If the bite is too strong when you eat a chili, chew on bread or another starchy food; water only makes the bite worse as it spreads it.

To decrease the heat intensity of chilies, wash them, cut them open and remove the seeds and veins. Also, soaking cut up chilies in salt water for at least an hour will help cool them off.

To add a mild pepper flavor to your dish, poke holes in the chili of your choice with a toothpick (or cut slits in it) and add it to a food that is already cooking. When cooking is complete, remove the chili from the dish.

Chilies can also be roasted whole over a gas stove, broiler, or on a grill. Use a cooking fork to hold each pepper over flame. Turn frequently until the chili’s skin is blackened. After cooking is complete, place chilies in a paper or plastic bag for 15 minutes. Scrape off skin, cut off stem and pull out core. Scrape any remaining seeds.

Preparing Dried Hot Peppers

Use a damp cloth to wipe peppers. Grind chilies in a food processor for use as chili powder. To soften their texture and make their flavor more mild, soak chili peppers in water prior to using.


Recipes
Cherry Pepper Salad
Makes 4 servings
Each serving equals 1 1/2 cups fruit or vegetables
Source: foodreference.org

Ingredients

1¼ cup fresh sweet cherries, pitted
1 cup each thinly sliced sweet yellow and green peppers
¼ cup thinly sliced mild chili pepper
2 Tbsp finely chopped onion
2 Tbsp white wine vinegar
½ Tbsp olive oil
2 tsp sugar
salt and pepper to taste
1 Tbsp pickled ginger strips, optional
4 cups mixed greens

Toss together all ingredients except greens; refrigerate 1 hour or longer. Serve on mixed greens.

Nutritional analysis per serving: Calories 80, Protein 2g, Fat 2g, Calories From Fat 23%, Cholesterol 0mg, Carbohydrates 15g, Fiber 3g, Sodium 100mg.

Have a healthy and happy Chili Pepperlicious day!!

Why is Cellulite more prevelant in the thighs and buttocks of females? New article from Fitness Elements Express!

Secret Truths about Cellulite

How to determine if “Dimpling” is the true Enemy


Did you know that cellulite, “dimpling” which is an appearance on the thighs, buttocks and sometimes lower abdomen and upper arms of females, is many of women’s enemy? Well guess what unfortunately, about 85% of postpubertal women have a form of it in some form or another. (Avram 2004; Rawlings 2006). On the other end of the spectrum, however, it is rarely observed in males. Not fair is it ladies?

Below, are some of the top Fitness pros and exercise science researchers answers to several questions about cellulite.

What is cellulite? Epidermis versus the Dermis


Skin 101: The outermost layer of skin is referred to as the epidermis. Immediately under this is the dermis. The next layer of tissue is the first of the two layers of subcutaneous fat- fat beneath the skin (Rawlings 2006). Cellulite originates in this first region of the subcutaneous fat (Rawlings 2006; Avram 2004). According to the scientific explanation, cellulite is caused by small protrusions of fat into dermis.

4 Ways to lose Cellulite


Want to improve the look of your cellulite? Consider these four suggestions.

1. Healthy eating and exercise are excellent ways to start improving cellulite appearance (Avram 2004); visible cellulite is reduced in females who lose weight (Sadick & Magro 2007). Implement a calorie-restricted diet plan and a comprehensive exercise program (cardiovascular and resistance training) to reduce some underlying body fat.
2. Subcutaneous fat is layered on top of muscle. Therefore, if the muscles in your hips, thighs and buttocks are weak and soft, this will contribute to the “uneven” view on the skin surface (Rossi & Vergnanini 2000). Therefore, resistance training can help minimize the appearance of cellulite.
3. Don’t invest your hopes and money in liposuction, subcision, injectables, skin kneading, and manipulation techniques, thermotheraphy, topical ointments, and herbals, for cellulite management, as there is little evidence supporting their effectiveness.
4. Laser theraphy is noninvasive, has few side effects and shows great promise for reducing the appearance of cellulite (Avrom 2004).

Forwarded by, Natalie Pyles


References:


Len Kravitz, PhD, Nicole J. Achenbach, a graduate student in Physical Theraphy

Avram, Del Pino, Fink, Rawlings, Rosenbaum, Rossi A.B.R., & Vergnanini, Sadick, N., & Magro

How to use Prevention as the Cure for improving your Health Naturally – Part 2 from Fitness Elements Express!

3 Practical Recommendations for everyday Nutritional Supplementation Success

How to use Prevention as the Cure for improving your Health Naturally – Part 2

Today I will give you 3 simple recommendations you can apply to your life immediately for prevention towards improving your health naturally. I will try to keep it very practical so you aren’t wandering around health food stores and ending up with single bottles of every nutrient on the planet. Here are the three simple recommendations to follow to establish a strong nutritional foundation upon which to build:

• Take a high- quality multiple vitamin and mineral supplement.
• Take extra antioxidants.
• Take one tablespoon of flaxseed oil daily.

Recommendation 1- Take a high-Quality Multiple Vitamin and Mineral Supplement

Taking a high-quality multiple vitamin and mineral supplement that provides all of the known vitamins and minerals serves as the foundation of a nutritional supplementation program. Dr. Roger Williams, one of the premier biochemist of our time, states that healthy people should use multiple vitamin and mineral supplements as an “insurance formula” against possible deficiency. This does not mean that a deficiency will occur in the absence of the vitamin and mineral supplement any more than not having fire insurance means that your house is not going to burn down. But given the enormous potential for individual differences and the varied mechanisms of vitamin and mineral actions, supplementation with multiple formula seems to make sense. For most of the ever busy population we just don’t seem to get the time we need for all of our nutritional intake through proper diet so supplementation is a great way to substitute.

Recommendation 2- Take extra Antioxidants

Most health-minded individuals are familiar with the terms antioxidants and free radicals. Loosely defined, a free radical is a highly reactive molecule that can bind to and destroy body components. Free radical or “oxidative” damage is what makes us age. Free radicals have also been shown to be responsible for the initiation of many diseases, including the two biggest killers of Americans-heart disease and cancer.

Antioxidants, in contrast, are compounds that help protect against free-radical damage. Antioxidant nutrients like beta-carotene, selenium, vitamin E, and vitamin C are very important in protecting against the development of heart disease, cancer, and other chronic degenerative diseases. In addition, antioxidants are also thought to slow down the aging process.

Based on extensive data, it appears that a combination of antioxidants will provide greater antioxidant protection than any single nutritional antioxidant. Therefore, in addition to recommending that individuals consume a diet rich in plant foods, especially fruits and vegetables, I suggest using a combination of antioxidant nutrients rather than high dosages of ant single antioxidant .Mixtures of antioxidant nutrients appear to work together harmoniously to produce the phenomena of synergy. In other words 1+1= 3.

The two primary antioxidants in the human body are vitamin C and vitamin E. Vitamin C is an aqueous phase antioxidant. This means that it is found in body compartments composed of water. In contrast, vitamin E is a lipid phase antioxidant because it is found in lipid -(fat)- soluble body compartments such as cell membranes and fatty molecules. If you are taking a high-potency multiple vitamin and mineral formula, many supportive antioxidant nutrients such as selenium, zinc, and beta-carotene are provided for. Therefore, your primary concern may be simply to ensure beneficial levels of vitamin C and vitamin E. Here are the daily supplementation guidelines from my references and myself for the key nutritional antioxidants for supporting general health. Be sure to recognize how much your multiple vitamin and mineral formula is providing:

Recommended Antioxidant Supplementation in International Units (I.U.) or Milligrams (mg.)

Vitamin- Range for Adults

Vitamin E (d-alpha tocopherol) 400-800 I.U.
Vitamin C (ascorbic acid)

Recommendation 3- Take One Tablespoon of Flaxseed Oil Daily

In this day and age of concern over fat in our foods, my recommendation to supplement an individual’s daily diet with one tablespoon of flaxseed oil may be puzzling. However, this recommendation makes perfectly good sense. While, it is true Americans should not consume more than 30 percent of their daily calories as fats, a lack of the dietary essential fatty acids has been suggested to play a significant role in the development of many chronic degenerative diseases such as heart disease , cancer, and strokes.

Experts estimate that approximately 80 percent of our population consumes an insufficient quantity of essential fatty acids. The dietary insufficiency presents a serious health threat to Americans. In addition to providing the body with energy, the essential fatty acids-linoleic and linolenic acid- provided by plant foods function in our bodies as components of nerve cells, cellular membranes, and hormone like substances known as prostaglandins. In addition to playing a critical role in normal physiology, essential fatty acids can actually be protective and therapeutic against heart disease, cancer, autoimmune diseases like multiple sclerosis and rheumatoid arthritis, many skin diseases, and others. Research indicates that over 60 health conditions benefit from essential fatty acid supplementation.

Many consider organic, unrefined flaxseed oil to be the answer to restoring the proper level of essential fatty acids. Flaxseed oil is unique because it contains both essential fatty acids-alpha linolenic (an omega-3 fatty acid) and linoleic acid (an omega-6 fatty acid) – in appreciable amounts . Flaxseed oil is the world’s richest source of omega-3 fatty acids. At a whopping 58 percent by weight, it contains over two times the amount of omega-3 fatty acids extensively with regard to their beneficial effects in cardiovascular disease, inflammation and allergies, and cancer. I hope these 3 simple recommendations will get you on your way to better overall health and a new happier and energized you.

Have a healthy and happy day!

References: Michael T. Murray, N.D., Natural Health Magazine

By, Natalie Pyles

Author, NSA Speaker, Holistic Whole Health, Fitness , and Nutrition Expert, Medical Exercise and Post Rehab Conditioning Specialist, Licensed Nutritionist, Holistic Nursing and Nutrition Educator

Get Energized with Seasonal Eating! Happy Labor Day from Fitness Elements Express!

If you’re a seasonal eater then it’s transitional time for your taste buds. September is a bountiful time for fresh produce and bumper crops of plump, sweet fruits right next to early autumnal items.

September picks from Fitness Elements Express!


Aplenty-and very affordable-this month at your local farmers’ market and grocery store:

• Apples
• Artichokes
• Blackberries
• Blueberries
• Broccoli
• Cabbage
• Carrots
• Cauliflower
• Chili Peppers
• Cucumbers
• Curly Kale
• Figs
• French Beans
• Garlic
• Horseradish
• Leeks
• Mushrooms
• Nectarines
• New Potatoes
• Peaches
• Pears
• Plums
• Pumpkins
• Red Onions
• Spinach
• Squash
• Sweet Corn
• Tomatoes


If you preserve or freeze fruit and veggies for a taste of summer during gray days of winter, NOW is your time to stock up and do it!!

References: Sandy Todd Webster, (Idea Fitness Journal)

Forwarded by,

Natalie Pyles

Happy Labor Day Weekend!!

Popularized Diets the end to the Question "What is the Best Diet?" from Fitness Elements Express!

Popularized Diet Fads the Evolutionary Discovery of Optimal Health

What is the Best Diet?

The dietary guidelines and principles that I have detailed along with my references in this final article represent the answer to the holy debated question “ What is the Best diet?” Over the years, there has been quite a war of opinions as to the diet that best promotes weight loss and health. On one end of the spectrum, although it has become quite popular to restrict carbohydrates of all sorts completely in favor of high- protein and high-fat foods, I simply do not believe that this sort of diet is health promoting and neither do my references. In fact, we believe that this type of diet has already been proven disastrous to long-term health as it carries with it severe consequences for cardiovascular and kidney function. On the other end of the spectrum is the so-called low-fat, high-complex—carbohydrate diet. This diet is also doomed to fail because it does not differentiate quality of carbohydrate and fails to provide the right type of oils to promote health. I believe as well as my references to this series of articles that any diet that severely restricts beneficial oils will ultimately fail.

After reviewing every popular diet in detail, as well as thousands of scientific articles on the role of diet in human health, what I we offer here is based upon the evolutionary understanding of what constitutes the optimal diet. I believe, as well as my references that it is only a matter of time before what we are recommending will become the accepted answer to the question “What is the Best diet?” and “What foods should we eat?”

In conclusion to all the confusion to the question “What is the Best diet?” I hope this clarifies some answers for you and ends some the wondering. Designing a healthy diet can be and should be fun, flavorful, and customized for ultimate energy and optimal health.

Have a healthy and happy day!


References: Michael Murray N.D., Joseph Pizzorno N.D., Lara Pizzorno M.A., L.M.T.

By, Natalie Pyles

Author, NSA Speaker, Licensed Nutritionist, Sports Nutritionist, Holistic Nutritionist, Medical Exercise and Post Rehab Conditioning Specialist, Holistic Nursing and Nutrition Educator

Popularized Diet Fads continue Last but not least Part 6- the Zone diet from Fitness Elements Express!

6 Popular Diet Fads and the Scientific Discovery behind them Part 6- The Zone Diet

The How to's on Designing your own Healthy Diet

Here is a quick look on some of the most popular Diets and what has been discovered with these various type diets. This will be a six part discussion and education for you on determining and forming your own personal view. While there are literally hundreds of fad diets that have been promoted over the years that we could discuss, we will limit the discussion to the following popular diets:

The Atkins diet
The Blood Type Diet
The Ornish diet
The Macrobiotic diet
The vegetarian diet
The Zone diet


Today we will start and discuss the diet and what the outcomes and conclusions were. This is part six of the six part series of articles. The next and final article will be the answer to the question you've been waiting for. What is the Best Diet to date?

The Zone Diet


The Zone diet was developed by Barry Sears, Ph.D., and popularized in his best -selling book Enter the Zone. The basic principle guiding the Zone diet is based on the relationship between the hormone insulin and the ratio of dietary fat, protein, and carbohydrates. The Zone diet proposes a dietary ratio of 40 percent carbohydrate, 30 percent protein, and 30 percent fat.

The Zone diet is popular among those people desiring to lose weight, and it definately works because the actual recomendations of the Zone diet result in the average person taking in only 800 to 1,200 calories per day. Of course any diet that is low enough in calories will result in weight loss, regardless of it's proportions of protein, carbohydrate, and and fat. As when following other weight loss programs, people generally experience good initial weight loss on the Zone diet, but the strict -and confusing-nature of the diet makes it difficult for many to follow. As a result, long-term compliance-and therefore lasting weight loss-withthis diet is difficult.

Individuals following the Zone diet are encouraged to consume protein from animal/and or vegetable sources that are relatively low in dietary fat, such as chicken or soy foods. It is also recommended that the diet include a good intake of monounsaturated fats, including olive oil, canola oil, and avocados. Individuals following the Zone diet are encouraged to avoid:

All refined carbohydrates and most simple sugars, including foods made from white flour (bread, pasta, bagels, tortillas, and breakfast cereals), candy, soda, and desserts
Fruits , vegetables , and grains high on the glycemic index, such as rice, papaya, mango, corn, potatoes, and carrots
Foods containing saturated fat, most notably red meat and whole-fat dairy products
Egg yolks and organ meats

My opinion along with the references to this article of the Zone diet is that while we agree with many of the goals and principles of the diet, since it does not focus enough on plant foods, the amount of fiber and other important phytochemicals is not sufficient to promote long-term health.


Until the last and final part to the question you've been waiting for what is the Best diet? Have a healthy and happy day!

References: Michael Murray N.D., Joseph Pizzorno N.D., and Lara Pizzorno M.A., L.M.T

By, Natalie Pyles

NSA Speaker, Author, Medical Exercise and Post Rehab Conditioning Specialist, Licensed Nutritionist, Whole Health, Fitness, and Holistic Nutrition and Nursing Educator

Popularized Diet Fads Continue Part 5 - The Vegetarian Diet from Fitness Elements Express!

6 Popular Diet Fads and the Scientific Discovery behind them Part 5- The Vegetarian Diet

The How to's on Designing your own Healthy Diet


Here is a quick look on some of the most popular Diets and what has been discovered with these various type diets. This will be a six part discussion and education for you on determining and forming your own personal view. While there are literally hundreds of fad diets that have been promoted over the years that we could discuss, we will limit the discussion to the following popular diets:

The Atkins diet
The Blood Type Diet
The Ornish diet
The Macrobiotic diet
The vegetarian diet
The Zone diet

Today we will start and discuss the Vegetarian diet and what the outcomes and conclusions were. This is part five of the six part series of articles.

The Vegetarian Diet


The vegetarian diet is defined as one avoiding all animal flesh, including fish and poultry. Vegetarians who avoid flesh but do eat animal products, such as cheese, milk, and eggs, are ovo-lacto-vegetarians (ovo = egg; lacto = milk and cheese). Those who eschew all animal products are reffered to as pure vegetarians or vegans.

The vegetarian diet is often promoted as the most beneficial diet and has been advocated by people from philosophers such as Plato to political leaders such as Benjamin Franklin and Ghandi to modern pop icons such as Paul McCartney. There is also considerable scientific research showing the benefits of the vegetarian diet. In fact, it has been shown to be associated with a lower risk of virtually every chronic disease. For exampke, numerous population-based studies have shown that vegetarians are nearly 50 percent less likely to die from cancer or heart disease than are nonvegetarians. The vegetarian diet has also been shown to reduce one's chances of developing diabetes, osteoporosis, or high blood pressure or forming kidney stones or gallstones.

While each of the authors including myself a now lifetime practicing ovo-lacto-vegetarian have some time or another been a practicing vegetarian, now believe that including fish and smakk amounts of animal foods in the diet leads to a more optimal nutritional intake. Nonetheless, we recognize the central and tremenedous importance that plant foods play in an optimal human diet.

Until part six the Zone Diet have a healthy and happy day!

References: Michael Murray N.D., Joseph Pizzorno N.D., and Lara Pizzorno M.A., L.M.T

By, Natalie Pyles

NSA Speaker, Author, Medical Exercise and Post Rehab Conditioning Specialist, Licensed Nutritionist, Whole Health, Fitness, and Holistic Nutrition and Nursing Educator

Popularized Diet Fads continue Part 4 The Macrobiotic Diet from Fitness Elements Express!

6 Popular Diet Fads and the Scientific Discovery behind them Part 4- The Macrobiotic Diet

The How to's on Designing your own Healthy Diet

Here is a quick look on some of the most popular Diets and what has been discovered with these various type diets. This will be a six part discussion and education for you on determining and forming your own personal view. While there are literally hundreds of fad diets that have been promoted over the years that we could discuss, we will limit the discussion to the following popular diets:

The Atkins diet
The Blood Type Diet
The Ornish diet
The Macrobiotic diet
The vegetarian diet
The Zone diet


Today we will start and discuss the Macrobiotic diet and what the outcomes and conclusions were. This is part four of the six part series of articles.

The Macrobiotic Diet

The macrobiotic diet was developed in the 1920's by a Japenese educator named George Oshawa. Oshawa is said to have cured himself of serious illness by changing to a simple diet of brown rice, miso soup, and sea vegetables. After regaining his health. Oshawa worked to integrate Eastern and Western philosophy and medicine to form the dietary and lifestyle principles of what is now known as macrobiotics. The following are the key components of the macrobiotic diet and lifestyle.

Eat only Organic foods.
Eat two or three meals a day.
Avoid cooking with electricity or microwaves; use a gas wood stove, and use only cast iron, stainless-steel, or clay cookware.
Chew each mouthful of food approximately fifty times to aid digestion and absorption of nutrients.
Do not eat for at least three hours before bedtime.
Take short baths as needed with warm or cool water.
Use grooming, cosmetic, and household products made from natural, nontoxic ingredients.
Wear only cotton clothing and avoid metalic jewelry.
Spend as much time as possible in natural outdoor settings and walk at least 30 minutes daily.
Do aerobic or stretching exercises such as yoga, dance, or martial arts on a regular basis.
Place large green plants throughout the house to enrich the oxygen content of the air, and keep windows open as much as possible to allow the circulation of fresh air.
Avoid watching television and using computers as much as possible.

Whole grains, such as brown rice, barley, millet, oats, corn, and rye, make up the bulk of the macrobiotic diet. The diet also emphasizes the consumption of vegetables, especially cabbage, broccoli, cauliflower, kale, bok choy, collards, and mustad greens. Beans, tofu, and sea vegetables should be eaten on a daily basis, and a few servings each week of nuts, seeds, and fresh fish, such as halibut, flounder, cod, or sole, are permissible. All foods should be organically grown, and, ideally, only fresh and locally grown fruits and vegetables should be eaten.

My view along with the refereneces I have provided for this article of the macrobiotic diet is that it incorporates many of the same principles that we advocate but falls short in its nutritional completeness and variety of health-boosting foods.

Nonetheless, the macrobiotic diet is a health-promoting diet that clinical research has shown it to be beneficial for people with cancer and cardiovascular disease.

Until part five the Vegetarian Diet have a healthy and happy day!

References: Michael Murray N.D., Joseph Pizzorno N.D., and Lara Pizzorno M.A., L.M.T

By, Natalie Pyles

NSA Speaker, Author, Medical Exercise and Post Rehab Conditioning Specialist, Licensed Nutritionist, Whole Health, Fitness, and Holistic Nutrition and Nursing Educator

6 Popular Diet Fads Continue- The Ornish Diet part 3 from Fitness Elements Express!

6 Popular Diet Fads and the Scientific Discovery behind them Part 3- The Ornish Diet

The How to's on Designing your own Healthy Diet

Here is a quick look on some of the most popular Diets and what has been discovered with these various type diets. This will be a six part discussion and education for you on determining and forming your own personal view. While there are literally hundreds of fad diets that have been promoted over the years that we could discuss, we will limit the discussion to the following popular diets:

The Atkins diet
The Blood Type Diet
The Ornish diet
The Macrobiotic diet
The vegetarian diet
The Zone diet

Today we will start and discuss the Ornish diet and what the outcomes and conclusions were. This is part three of the six part series of articles.

The Ornish Diet

Dean Ornish, M.D., is a developer of the Ornish diet. It is quite similiar to the diet that Nathan Pritikin developed and popularized in the 1970's. Both diets are basically the opposite of the Atkins diet. While the Atkins regimen is high in fat and low in carbohydrates, the Ornish diet program is low in fat and protein and high in whole-grain , natural complex carbohydrates. The Ornish prescription is to consume 10 percent of calories as fat, 70 to 75 percent of calories as complex carbohydrates, and 15 to 20 percent of calories as protein. The Ornish diet excludes all animal products, except nonfat milk and nonfat yogurt. It also resricts all plant foods high in fat, such as avocados, nuts, and seeds.

Dr. Ornish and his colleges have shown quite convincingly in well-designed clinical studies that can reverse heart disease. My main objectives to the Ornish diet along with my references objectives are that it is too restrictive and does not provide a sufficient amount of beneficial fats, and omega-3 fatty acids. In particular, the Ornish diet excludes fish, despite a significant body of research that demonstrates a protective effect of fish (and fish oil) consumption against heart disease.

Until part four the Macrobiotic Diet have a healthy and happy day!

References: Michael Murray N.D., Joseph Pizzorno N.D., and Lara Pizzorno M.A., L.M.T

By, Natalie Pyles

NSA Speaker, Author, Medical Exercise and Post Rehab Conditioning Specialist, Licensed Nutritionist,Whole Health, Fitness, and Holistic Nutrition and Nursing Educator

6 Popular Diet Fads Continues Part 2- The Blood Type Diet from Fitness Elements Express!

6 Popular Diet Fads and the Scientific Discovery behind them Part 2- The Blood Type Diet

The How to's on Designing your own Healthy Diet

Here is a quick look on some of the most popular Diets and what has been discovered with these various type diets. This will be a six part discussion and education for you on determining and forming your own personal view. While there are literally hundreds of fad diets that have been promoted over the years that we could discuss, we will limit the discussion to the following popular diets:

The Atkins diet
The Blood Type Diet
The Ornish diet
The Macrobiotic diet
The vegetarian diet
The Zone diet

Today we will start and discuss the Blood Type diet and what the outcomes and conclusions were. This is part two of the six part series of articles.

The Blood Type Diet

The Blood Type Diet is the culmination of nearly four decades of work conducted by Peter D'Adamo, N.D., and his father, James D' Adamo, N.D. It was popularized by the best-selling book by the younger D'Adamo, Eat Right 4 Your Blood Type. The principles of the Blood Type Diet are based on the theory that people with different blood types respond differently to specific foods. The concept is always based on evolutionary history and the observation that different blood types emerged as the environmental conditions and eating styles of our ancestors changed. Between 50,000 B.C.E. and 15,000 B.C.E as a necessary adaptation to a more agrarian lifestyle. Climatic changes in the western Himalayan mountains led to the appearance of type B, and the blending of type A and B blood types in modern civilization resulted in the appearance of the type AB blood type.

According to the Blood Type Diet, the physiological reason why people should eat according to their blood type relates to lectins, proteinlike substances found in many commonly eaten foods. Lectins, also known as phytoheagglutins, were first identified in 1888, at which time was discovered that lectins interact with sugar-containing molecules on the surface of cells. This discovery allowed certain lectins to be used in blood typing, since blood type is determined by the presence or absence of specific sugar-protein residues on the surface of red blood cells.

Although most of the lectins found in food are destroyed by cooking or digestive enzymes, Dr. D' Adamo believes that as many as 5 percent of the lectins we take in through our diet are absorbed into the bloodstream, and some of these our incompatible with our blood type. Many food antigen is eaten by a person with type A, type B, or type AB blood, the immune system recognizes that lectin as a foreign invader. Dr. D'Adamo implicates this lectin-caused immune response as the orgin of many common health complaints and believes that if you want to prevent health problems, it is important to eat foods that are compatible with your blood type.

To conclude my opinion of the Blood Type Diet along with my references is that blood type is just one genetic variable. In fact the ABO system is only one of the many different blood -typing methods, and to date more than thirty unique markers have been identified on the surface of red blood cells. In addition, one of the key suppositions of this diet is that dietary lectins are actually absorbed, but most of the research on, lectins has been performed in test tubes, not humans. Since many food lectins are destroyed by cooking , digestive enzymes, and bacteria in the intestines, it is not really known to what degree, if any, dietary lectins are absorbed. Nonetheless, there is some evidence to support the link between dietary lectins and some disease. All this being said their is some validity to the program but not all related to just blood typing alone.

Until part three the Ornish Diet have a healthy and happy day!

References: Michael Murray N.D., Joseph Pizzorno N.D., and Lara Pizzorno M.A., L.M.T

By, Natalie Pyles

NSA Speaker, Author, Medical Exercise and Post Rehab Conditioning Specialist, Licensed Nutritionist,Health, Fitness, and Holistic Nutrition and Nursing Educator

Fitness Elements Express New Whole Body Functional Fitness and Food Method Special Labor Day Offer Buy 1 and Get 2nd 1 Half Off

For Further
Information Contact:

For Immediate Release

Natalie Pyles, President, Fitness Elements Express
Direct Phone: 480-212-1947
Email: FitnessElementsExpress@yahoo.com

Fitness Elements Express New Whole Body Functional Fitness and Food Method Special Labor Day Offer Buy 1 and Get 2nd 1 Half Off

Scottsdale, and Phoenix AZ President of Fitness Elements Express, Natalie Pyles announces the August 31st 2010 launch of Fitness Elements Express Whole Body Functional Fitness and Food Method with a buy 1 get 2nd 1 half off in Desert Ridge Park with a bold results guarantee: if the participant does not achieve his or her predertimed weight loss or whole health, fitness, and nutritional needs within 120 days a 100% refund will be issued. No questions asked. Just flat out Results Guaranteed.

"What most people want is a weight loss, whole health, nutrition and a complete fitness solution that ultimately works to support their lifestyle and works for them in the long term," explains Natalie Pyles, a Certified Master Fitness Trainer, Wellness Coach, and Licensed Nutritionist with over nineteen years of experience in the Medical, Health, and Fitness Industry in the Phoenix and surrounding area. "Three essential components are necessary to obtain the desired results:

1. The correct prescribed movement mix: cardiovascular exercise to burn calories during the session, and functional training and core strength training to increase the individual's metabolism and keep the body up with the everyday stresses of life in todays hectic schedule , thereby burning calories at a higher rate throughout the day. Otherwise known as Functional Food and Fitness, and Core Conditioning a Newer Popular 2010 Health, Fitness, and Nutrition Trends for overall Lifestyle Fitness Elements Express is offering.

2. The correct mix of Nutritional Coaching and Weight loss Techniques: traditional dieting causes the body's metabolism to slow dramatically to conserve fuel for energy. It's unhealthy and generally results in a 'yo-yo' or 'bounce-back' reverse effect causing the person to have to eat less and less. When the goal should be to get the person to eat more of the healthful foods and being used as energy and fuel with a variety of foods that work for you and not against you. This keeps the body's metabolism burning calories at a higher rate all day long. It's counterintuitive, but it's an ageless time-tested, scientific fact.

3. The correct education, motivation tactics for long term sustainability, emotional support, and an overall Wellness Solution: people need the right educational information, guidance, wellness vision solution, proper goal setting, realistic expectations and time frames, and a little- or sometimes a lot- of external motivation and emotional support to achieve their weight loss, health and fitness goals. The Whole Health Reboot System provides the accurate information, motivation, and emotional suppport system the participants need."

Fitness Elements Express Whole Body Functional Fitness and Food Method solution gets participants to agree to adhere to specific Whole Health, Wellness Coaching, Exercise protocols, and Nutritional guidelines and attend prescribed sessions on either a Monday, Wednesday, and Fridays or Tuesdays, Thiursdays, and Saturdays for a 16 week period. In return, Ms. Pyles guarantees each participant will achieve his or her predertimed weight loss, whole health, functional food and fitness goals. Ms. Pyles can be reached for more information at 480-212-1947.

"We sit down with each new participant individualy, honestly assess their current whole health situation and create mutually agreed upon aggresive, yet sensible and achievable goals. At the end of the sixteen-week period, if the participant has not met or exceeded his or her goals, we will unconditionally refund every penny of their investment. This guarantee is stipulated in writing and is a binding contract,"says Natalie Pyles.

"No other whole health, functional fitness, food and nutritional program I'm aware of offers such an iron-clad guarantee of results. Believe me, if I wasn't confident this system works, I certaintly wouldn't offer a bold money-back guarantee. People are sick of the hype and misinformation surrounding the weight loss, health, and fitness industry. All they want are tried and true time-tested scientific results. We guarantee the Fitness Elements Express Whole Body Functional Food and Fitness Method is a no-nonsense, practical solution for anyone and will fulfill on the promise regardless of the individual's fitness level or age. It's fun, functional, and flexible and will give people the personal victory this Labor Day," explains Ms. Pyles.

Note to Editor : Natalie Pyles is available for Free 79 minute Functional Food and Fitness diagnostic testing and assessments on your whole health, fitness, wellness, and nutritional needs at http://WholeHealthFitness.Info/

6 Popular Diet Fads and the Scientific Discovery behind them Part 1 from Fitness Elements Express!

6 Popular Diet Fads and the Scientific Discovery behind them Part 1



The How to's on Designing your own Healthy Diet


Here is a quick look on some of the most popular Diets and what has been discovered with these various type diets. This will be a six part discussion and education for you on determining and forming your own personal view. While there are literally hundreds of fad diets that have been promoted over the years that we could discuss, we will limit the discussion to the following popular diets:

The Atkins diet
The Blood Type Diet
The Ornish diet
The Macrobiotic diet
The vegetarian diet
The Zone diet


Today we will start and discuss the Atkins diet and what the outcomes and conclusions were.

The Atkins Diet

Out of the six diets we will be discussing in this six part series the Atkins diet is perhaps the most famous weight loss diet of all time. It is a high-protein, low-carbohydrate diet developed by Robert Atkins, M.D. during the 1960s. In the early 1990s, Dr. Atkins brought his diet back into the nutrition spotlight with the publication of his best-selling book Dr. Atkins' New Diet Revolution. It is estimated that more than 20 million people wolrdwide have tried the Atkins diet, which emphasizes the consumption of protein and fat. Individuals following the Atkins diet are permitted to eat unlimited amounts of all meats, poultry, fish, eggs, and most cheeses.

The Atkins diet is divided into four phases: Induction, Ongoing Weight Loss, Premaintenance, and Maintenance. During the Induction phase (the first fourteen days of the diet), carbohydrate intake is limited to no more than 20 grams per day. No fruit, bread, grains, starchy vegetables, or dairy products, except cheese, cream and butter, are allowed during this phase. During the Ongoing Weight Loss Phase, dieters experiment with various levels of carbohydrate consumption until they determine the most liberal level of carbohydrate intake that allows them to continue to lose weight. Dieters are then encouraged to maintain this level of carbohydrate intake until their weight loss goals are met. Then during the Premaintenence and Maintenance phases, dieters determine the level of carbohydrate consumption that allows them to maintain their weight. To prevent regaining the weight lost, dieters must stick to this level of carbohydrate consumption, perhaps for the rest of their lives.

Despite its enormous popularity, the Atkins program was not evaluated in a proper clinical trial until 2003. In this initial study, while people following the Atkins Diet did experience initial weight loss, though likely as a result of water loss rather than true fat loss, in the long run they gained it all back plus more. While the subjects on the Atkins diet had lost more weight than subjects on convetional diet in six months , the difference in 12 months was not significant. Adherence in both groups was poor. Other clinical studies have shown similiar results.

The findings from these clinical trials indicate that although adhering strictly to the Atkins diet in the first six months may initially lead to more weight loss upfront, but eating a more healthful diet , such as the one I will recommend at the end of this six part series will equal efficacy in the long run and considerably more health promoting. Until part two the Blood type Diet have a healthy and happy day!

References: Michael Murray N.D., Joseph Pizzorno N.D., and Lara Pizzorno M.A., L.M.T

By, Natalie Pyles

NSA Speaker, Author, Medical Exercise and Post Rehab Conditioning Specialist, Licensed Nutritionist,Health, Fitness, and Holistic Nutrition and Nursing Educator