Fruit of the month is Persimmons so why not give Apple and Persimmon salad a try?

Fruit of the Month: Persimmons

Persimmons origins go back to ancient China. Fate intervened in the 1880’s when a United States Commander brought back a native Japanese persimmon variety to Washington, D.C. Now, persimmons are grown in California where hundreds of different varieties flourish. This brightly colored, glossy orange red skinned fruit is an excellent source of vitamin A, a good source of vitamin C, and rich in fiber.



Although there are countless different varieties of persimmons, only two are commercially available. There are distinguishable by their shape.



Hachiya: This type of persimmon makes up approximately 90 percent of the available fruit. It is identifiable by its acorn like shape. This persimmon is tart until it becomes soft ripe.



Fuyu: This persimmon is gaining popularity here as it is in Japan. Similar in color, but looking like a squashed tomato, this variety is smaller, sweeter, and is edible while still firm.



Persimmons

Serving Size 1 med. persimmon (168g)

Amounts Per Serving % Daily Value

Calories 120

Calories from Fat 5

Total Fat 0g 0%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 0mg 0%

Total Carbohydrate 31g 10%

Dietary Fiber 6g 21%

Sugars 21g

Protein 1g

Vitamin A 50%

Vitamin C 20%

Calcium 2%

Iron 2%



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







Availability, Selection, Storage, Preparation



Persimmons are widely available September through December, with a peak during November.



Choose persimmons with deep red undertones. Look for persimmons that are round, plump, and have glossy and smooth skin. Avoid fruits with blemishes, bruises or cracked skin and missing the green leaves at the top. Select ripe persimmons only if you plan to eat them immediately. Otherwise, buy firmer fruits and allow them to ripen.



Ripen persimmons at room temperature in a paper bag with an apple or banana. Store them in the refrigerator when ripe. Be sure to eat the fruit as soon as possible because overripe persimmons quickly turn to a mushy texture.



Ripe Fuyu persimmons, which look kind of like flattened tomatoes, will be crisp, while the acorn-shaped Hachiyas will be very soft and juicy.



Unripe Hachiya persimmons taste very bitter and will suck all the moisture from your mouth — not very pleasant. The tartness will go away as the fruit ripens.





Recipes

Persimmon and Apple Salad

Makes 6 servings

Each serving equals 1/2 cup of fruit or vegetables



Ingredients



1 Tbsp walnut pieces, toasted

2 Tbsp orange juice

1 Tbsp sherry vinegar

1 Tbsp olive oil

3 sweet variety apples, rinsed, cored, and thinly sliced lengthwise

3 firm-ripe Fuyu persimmons, rinsed, stemmed, and thinly sliced lengthwise



In a bowl, combine orange juice, vinegar, and olive oil. Add apples, persimmons, and toasted walnuts and mix to coat.



Nutritional analysis per serving: Calories 90, Protein 0g, Fat 3g, Calories From Fat 29%, Cholesterol 0mg, Carbohydrates 16g, Fiber 3g, Sodium 15mg.


Forwarded by, Natalie Pyles

Source: FruitandVeggiesMatter.gov

Gluten-Free Diet Slideshow on MedicineNet.com from Fitness Elements Express! Enjoy my Health and Fitness Friends!

Gluten-Free Diet Slideshow on MedicineNet.com

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!!

More Vitamin D updates from Your Dietetic Diva!

Vitamin D

Chief functions

Regulates absorption and use of calcium and phosphorus for development of bones and teeth
Aids in maintenance of healthy nervous and muscular systems by regulating blood calcium levels
Aids in calcium absorption from intestines and deposition of calcium in bones/teeth
Prevents excessive urinary loss of calcium and phosphorus
Stimulates maturation of cells and proper formation of skeleton
Helps with maintenance of bones in ears for hearing
Essential for mineral homeostasis

Possible benefits

Insulin—may aid in function of insulin, therefore possibly aiding in regulation of blood glucose
Cancer—might aid in prevention or treatment of cancer by altering growth of cells
Immunity—might assist function, thereby helping defend against infection
Dialysis patients—might improve zinc status
Deficiency symptoms

Osteomalacia (adults)
Rickets (children)
Inadequate mineralization of the bone, leading to malformed bones
Deafness
Toxicity symptoms

Irreversible renal or heart damage
Causes calcium deposits in soft tissues—heart and lungs
Fragile bones
Hypertension
Kidney stones, stones in arteries, and excessive thirst
Mental and physical retardation
Constipation
Weight loss
Headaches
Loss of appetite
Irritability
Weakness
Nausea
Diarrhea
Dermatitis
Drowsiness
Stability

Stable to heat and oxidation
Destroyed by excess ultraviolet irradiation
Nutrient-nutrient reactions and absorption

Vitamin D is synthesized in the skin and also absorbed in the small intestine from foods containing vitamin D
For adequate absorption of vitamin D in the diet, at least 10% of calories must come from fat, because vitamin D is a fat-soluble vitamin
Conversion of active vitamin D takes place in the liver
Vitamin D is stored in the liver, skin, brain, bones, and other tissues
Cadmium can block the production of vitamin D in the skin
Sunblock with a SPF of 8 or higher prevents vitamin D synthesis
Clouds, smoke, smog, heavy clothing, window glass, and screens decrease vitamin D synthesis
Pantothenic acid (B5) is necessary for the synthesis of vitamin D in the skin
DRI
mcg
IU

Tolerable Upper Limits

0-1 year
5
200
25 mcg

1-50 years
5
200
50 mcg

51-70 years
10
400
50 mcg

71+ years
15
600
50 mcg

Pregnancy
5
200
50 mcg

Lactating
5
200
50 mcg


DRI=Dietary Reference Intakes
mcg=microgram
IU-international unit

Dietary sources

Fortified milk
Cheese
Cream
Butter and margarine
Oysters, salmon, and tuna
Fortified cereal
Liver
Cod-liver oil
Eggs

Groups at highest risk for deficiency

Dark-skinned children
Infants who are breastfed for a prolonged time with no supplementation
Children with inadequate intake of fortified vitamin D milk
Children on anticonvulsant therapy for epilepsy
Persons with intestinal malabsorption
Females who have had multiple pregnancies and have breastfed with little exposure to the sun
Women with a low calcium intake
Other facts

Vitamin D exists in two forms, D2 (ergocalciferol) and D3 (cholecalciferol)
D2 is the supplemental form of vitamin D
D3 is the naturally occurring form of vitamin D, found in foods and manufactured in the skin with exposure to sunlight
Light-skinned people require 10-15 minutes/day of sun exposure for complete vitamin synthesis
Dark-skinned people require 3 hours/day of sun exposure for complete vitamin synthesis
Persons with limited exposure to sunlight may require a vitamin D supplement
Toxicity can not occur from too much exposure to the sun
If an infant is breastfed and not exposed to sunlight, a daily supplement of 5-7.5 mcg or 200-300 IU is recommended
Fortified foods are the major dietary source of vitamin D
References
Sizer F, Whitney E. Nutrition Concepts and Controversies. 11th ed. Belmont, CA: Thomson & Wadsworth; 2008:219-259.

Somer E. The Essential Guide to Vitamins and Minerals. New York, NY: Harper Collins Publishers; 1992:1-65, 224-246, 287-293.

Schlenker E, Long S. Essentials of Nutrition and Diet Therapy. 9th ed. St Louis, MO: Mosby Elsevier; 2007:107-144.

US Dept of Agriculture, National Agricultural Library, Food and Nutrition Information Center. Dietary Reference Intakes: vitamins. Available at: http://fnic.nal.usda.gov/nal_display/index.php?info_center=4&tax_level=3&tax_subject=256&topic_id=1342&level3_id=5140. Accessed July 28, 2008.

Have a healthy and happy day!!

Did you Know Ditching Dairy may be a Big Mistake? Caution!! Fitness Elements Express Lactose Language for You!

Ditching Dairy? Caution!! Looking for New Solutions to Dairy or “Now Solutions to Lactose intolerance and Science”?


Blogger Angela Lemond of Mommy Dietitian wrote the headline of this post upon returning from National Dairy Council’s (NDC) Dairy Science Forum (DSF) titled, “New Directions in Lactose Intolerance: Moving from Science to Solutions.” As my guest, I had the opportunity to sit next to Angela at the DSF where she, as a lactose intolerant individual, happily enjoyed lactose-free milk as well as cheese and yogurt and remarked about the great taste.
In one session, Madlyn Daley, a researcher on consumer insights, shared that those who are lactose intolerant face three main barriers to consuming lactose-free or lactose-reduced products: cost, lack of knowledge regarding nutrient content and taste concerns. Angela had a lot to say in her blog regarding the need to keep dairy foods in the diet to avoid possible nutritional consequences.

As Angela emphasized in her blog post based on her experience at the DSF, being lactose intolerant does not have to mean ditching dairy. Encouraging people to watch for coupons, store brands or sales to help offset the cost of lactose-free products; educating people that lactose-free milk and milk products have the same unique nutrient package as regular milk and milk products; offering samples or encouraging people to try these products; and providing tips to reinstate or keep dairy in their diets can help those who are lactose intolerant consume the essential nutrients that dairy foods provide. NDC also has a new patient handout with tips to help people fall in love with dairy again.

Read Angela’s blog to find out more about the possible nutritional consequences of ditching dairy, her experience with lactose intolerance growing up, her ability to work dairy back into her diet and tips to enable others to also enjoy dairy again.

Source: RD411.com, Teresa Wagner MS,RD,LD, and Angela Lemond

P.S. Fitness Elements Express is always trying to bring you Fresh, Cutting Edge and Up to Date Nutritional Information so be on the look out for the Latest and Greatest Health, Fitness, and Nutrition tips! Now! Holistic Nutrition and Western Herbalism too! Have a healthy and happy day!!

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!!

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!!

No- Guilt Feelings and Have fun From Fitness Elements Express!

Have a Safe and Fun Happy Long Labor Day Weekend Holiday I know I am!! Have a great day!!

The Dark Side of Weight-Control Quackery Crimes at its Best! Part 3

The Dark Side of Weight-Control Quackery Crimes at its Best! Part 3 New Nutritional Education from Fitness Elements Express!

How Disreputable elements of Food Combining have Failed

Did you know that that every year Americans have spent $33 billion annually on weight loss foods, products, services, and the next diet fad and trend (ADA,2009)? That is an unbelievable number of weight-loss gimmicks that we as Americans and our obsession with losing weight have truly thrown right into the toilet. While some weight-loss frauds merely slim down the wallets (instead of the bodies) of those who get confused and use them, others may endanger their victims. When will this ever stop? And, of course, almost all of them fail to produce permanent weight loss. I guess if you are too lazy to truly investigate or do your own homework part of this responsibility should lie on you! Yes I said you! It may sound harsh but I've been around far too long and know the truth about weight loss and you should by know too!

Diet quacks want people to believe that special food combinations and/ or supplements promote quick and effortless weight loss (Barrett). The bottom line is input and output my health and fitness friends. What that means to you is an appropriate amount of exercise and eating that is customized to fit your whole health, fitness, and nutritional needs period.

How Weight-Loss Quackery Harms

Frances Berg, MS, RD, editor of the Healthy Weight Journal, notes that the most insidious aspect of weight-loss quackery is that it creates false hope for people trying to lose weight. Repeated attempts to lose weight, followed by the inevitable regain, bring on a sense of failure, shame, and powerlessness. It batters the self-esteem and is psychologically damaging. With their magical solutions and outrageous promises, weight-loss quacks undermine responsible weight management programs and make them seem ineffective by comparison (Berg).

Kelly Brownell, an obesity expert in the psychology department at Yale University, states, "When I get calls about the latest diet fad, I imagine a trick birthday cake candle that keeps lighting up and we have to keep blowing it out" (Liebman).

Weight loss is a lucrative field for quacks, and they are not shy about exploiting it. Our first Amendment protects them. To help combat weight-loss quackery, health and fitness professionals should be able to both recognize dietary fads and educate their clients on proper weight-loss strategies. So my health and fitness friends when you are searching for the proper education and right approach to your weight loss strategy and weight management make sure you use your wisdom and gut on this one it could cost you your life.

How Disreputable elements of Food Combining has Failed

Food Combining is another disreputable element of Natural Hygiene that was popularized by the book Fit for Life (Barrett and Herbert). This book which sold over one million copies, shows how a weight-loss program founded on unscientific concepts can be a huge commercial success (Barrett).

The authors, Harvey and Marylin Diamond, espouse the theory that when foods are combined inappropriately, they become "rotten" and cannot be absorbed from the intestinal tract. This "toxifies" the body and makes people fat. (Barrett).

The Diamonds contend that people gain weight not from overeating and inadequate exercise, but because they eat protein-rich foods at the same time as they eat starchy foods. The authors say our digestive tracts cannot assimilate more than one of these "concentrated foods" at a time, since the enzymes that digest protein nullify the enzymes that digest carbohydrate, and vice versa.

As a result, the Diamonds claim, food cannot be digested properly. In the process, they add, all the food's nutrients are destroyed and toxic by-products are stored in fat tissue, where they cause a "bloated appearance." The Diamonds also believed that the energy wasted on the incomplete digestion of these foods reduces the body's ability to eliminate the "toxic residues" deposited in the fat tissues after previous meals. The ending solution is to eat only one "concentrated" food per meal. Look health and fitness friends you are entitled to make your own conclusion and form your own beliefs on appropriate nutritional values and healthful eating. You need to remember that the bottom line is input and output there is no bad food everything in moderation is o.k. The key being portion control and moderation!

These theories totally disagree with our knowledge of physiology and nutrition. Keep in mind that the concepts of food combining originated at the turn of the century when people knew little about basic physiology and nutrition. Only decreased calorie absorption causes weight loss, not weight gain. So don't let all these confusing theories fool you.


Have a happy and healthy day!

References: Nutrition Dimension, Ellen Coleman, (Barrett and Herbert),(Liebman), and (Berg).


By, Natalie Pyles


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

Consumers Beware! Social Harms Distortion of Perspective Nutrition Quackery at it's Best! Part 4

Secret Truths of Nutrition Quackery 108

Consumers Beware! Social Harms Distortion of Perspective Nutrition Quackery at it's Best! Part 4


This will be a four part series on Harm done by Quackery that will include: indirect harm by omission, psychological harm, economic harm, social harm, and direct harm by commission. This four part series will discuss how the harm caused by quackery fits into these categories.

Indirect Harm

Quackery can seriously harm or kill people by persuading them to abandon, delay, or fail to seek effective medical treatment for grave medical conditions (Barrett and Jarvis, ADA 2008). This is considered indirect harm by omission (Calif. Medical Association). While the number of people lured away from effective treatment into disability or death cannot be ascertained, it is apparently not large enough or obvious enough to provoke a public outcry (Barrett and Jarvis).

Direct Harm

Direct harm is considered harm by commission such as poisoning, maiming, malnutrition, or injury (Barrett and Jarvis). This category includes dangers posed by herbs, herb and drug interactions, contaminated and adulterated supplements, excess vitamins and minerals, and the macrobiotic diet. The L- trytophan tragedy will be discussed first since it is good example of the harm that can occur when dietary supplements are sold without proof of safety, efficacy, potency, or purity (Foster and Tyler).


Social Harm

Here is the final section of this four part series of Harm done by Quackery. Last but not least there is also harm to society. Consumers are taking greater responsibility for self-care due to an evolving health care system and are more vulnerable to nutrition misinformation, quackery, and fraud than ever before. Nutrition products have been found to be among the most commonly misused. This issue becomes even more critical as the population ages, since the majority of victims of health care fraud-up to 60 percent- are older people (ADA 2008).

Money wasted on quackery would be better spent on medical research. Instead, quacks use a great deal of this money to spread misinformation and weaken consumer protection laws.

Quackery is so subtle that few people even realize they are victims. Unfortunately, many people believe that an unscientific method has helped them. They usually have confused cause and effect with coincidence. Sometimes an unproven approach actually relieves emotionally related symptoms by reducing the person's tension level (Barrett and Jarvis).

Quackery can also ruin the lives that are thoroughly deluded that they devote themselves o promoting the methods and welfare of quackery. I'm not saying alternative medicine and supplements are all bad I personally believe there is a time and place for prevention of disease. However, you also need to do your homework when it comes to Health Care, Exercise, Nutrition and Scientific evidence of dangerous disease-producing bacteria. To end this series just be aware of the quacks that claim disease-producing bacteria destroys essential nutrients (which is untrue). Be your own judge and get good resources of science-based evidence and a trusted professional adviser. Best advice be your own advocate, get the facts, and the real truth.

Have a healthy and happy day!!

To yours in Health, Fitness, and serious Nutrition talk,

Natalie Pyles

References: Nutrition Dimension, Ellen Coleman, (Barrett and Herbert), (Foster and Tyler).

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

In Need of a Back to School Body Back? Free Report from Fitness Elements Express !

Straight from the Press!!

Check out the link and Enjoy Your Healthy Meals in 10 Minutes or Less!!

10 Healthy Meals in 10 Minutes or Less Free Report from Fitness Elements Express for Local Scottsdale and Phoenix Residents for Back to School Body Back

Secret Truths of Nutrition Quackery 101

Simple Guidelines to provide direction and Best practices when it comes to Nutrition claims and diet Myths


These guidelines are meant to provide direction and recommendations for best practice. They are not enforceable except in regards to the ADA Code of Ethics. These guidelines may also be found on ADA's website www.eatright.com

You have the right to make your own internal judgment when it comes to your Health and proper Nutrition so make sure you choose wisely on sound Nutritional advice to a trusted Nutrition Expert and Health Care professional after all it is your only body!


Quacks claim that diet is an important determinant of behavior.

Some food quacks claim that bad reactions to additives and/ordinary foods cause hyperactivity in children (the Feingold diet) and even criminal behavior in adults. These allegations are based on delusions, ancedotal evidence, and poorly designed research (Barrett and Herbert. If you would like to learn more on the potential harm of the Feingold diet I'd be glad to share more in depth with you just email your request or visit my blog to this article link.

Quacks guarantee quick, miraculous results.

The false promise of a cure is the most immoral practice of quacks (Barrett and Herbert). They don't care how many people they harm emotionally or financially by failing to deliver their promised cure. Nor do quacks care that they lure some people away from effective medical care into disability or death. This is absolutely frightening and I personally have seen enough for a lifetime over the last 19 years in the Medical, Health, and Fitness industry. I hate to tell you this but if it sounds to good to be true then run.

They determine your nutritional status with inappropriate laboratory tests and/ or a questionnaire.

Quacks often use bogus tests and questionnaires to "determine" nutritional status and recommend dietary supplements. I'm not saying dietary supplements are all bad in fact I'm a firm believer in certain ones when used in conjunction to a proper prescribed customized Exercise and Nutritional program. But just a quickee pill and no nutritional License I don't think so! It is just to risky and again if it quacks like a duck it probably is.

Quacks believe in "effortless" weight loss. They say it is easy to lose weight.

Quacks would like you to believe that special pills or food combonations can cause "effortless" weight loss. Weight loss is so lucrative that all my 19 hard working years have been devoted to getting the message out there loud and clear. Listen I had to lose 65 pounds when I was eighteen and it was hard work but habits are hard to break and I was a massive emotional and became bored and inactive. Food was my drug of choice but if we over do anything in life it is harmful to are health mentally, physically, and spiritually. You have to take steps daily to modify behavior for long lasting change so get the right information and understand Quickee weight loss is a flat out lie and extremely unrealistic so choose wisely my friend.

They use disclaimers hidden in fake medical jargon.

Instead of a promising a cure, some quacks use terms that create the illusion of a promise. For example, the quack will promise to "detoxify," "purify," or "revitalize" your body, "balance" its chemistry, bring it into harmony with with nature," " stimulate or strengthen" your immune system, "support or rejuvenate" various organs in your body, or "stimulate the body's ability to heal itself" (Barrett and Herbert). Of course, quacks rarely make a valid measurement before and after any of these claims and processes, it's difficult to prove that the quack is wrong and that has always concerned me I see so many people yo-yo all their life with these false hopes. Sorry folks their is no diet fairy.

These disclaimers serve two purposes. First, since it's impossible to measure these alleged processes, it's difficult to prove that the quack is wrong. Also, the use of non-medical terminology helps quacks who aren't physicians avoid prosecution for practicing medicine without a license )(Barrett and Herbert). So to conclude this article choose wisely my friend and get the help you need from a trusted Licensed Nutritionist that tells you nothing but the truth and facts about your proper Health and Nutritional needs. If it has the words Quickee or Fast acting results Run!!

Have a healhty and happy day!


Refernces: Nutrition Dimension, Ellen Coleman, (Barrett and Herbert).

By, Natalie Pyles

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

15 Secret Toxic Truths You need to Know About Fake Foods

Learn to win with better Food choices by avoiding Fake Food traps for your Whole Health, Fitness, and Nutritional needs

Here are the Toxic Truths that you need to be aware of and remember this is you and your families health so pay attention and be aware.

• Organic foods are really good for you. Foods sprayed with herbicides, pesticides, and other toxins are not. Choose wisely!
• The insecticides or hormones eaten by or injected into cows can be passed into their milk, which becomes your milk. Scary!
• Fat is when toxins are stored in mammals. Therefore, when you eat animal fat, you may be eating their toxins, too.
• Anti-fuels are loser fuels.
• Powered sugar drinks, chips, and boxed pastries that sit on supermarket shelves for weeks on end are mostly lab made anti-fuels. Unreal.
• Artificial, lab-made chips, cheese, and ice cream are fake foods. Get Real!
• Fake foods are sickening.
• Mant fast food shakes are fake shakes loaded with artificial who knows what! Try making your own healthier shake with yogurt, fruit, and nuts. Like a Vanilla Almond shake yummy!
• Fake foods can hang around your gut for a long time! We all know that to be true and we love our Abs!
• How long do you think a fast food burger that your body can't digest sits in your intestines? Longer than a day? No, usually much longer. Ask me I'll give you a really good lean turkey burger recipe no problem.
• Your body can handle the toxins of one bag of French fries. The problems start when you pile on the fries, sodas, fast food burgers, toaster pastries, colored sugared cereals, grilled cheese, chicken nuggets, and chocolate chip cookies day after day. Need I go on! To these poor choices the toxins and physical demands of your sports plus the stresses of your school. This is when your body heads into absolute overload. There is just so much of this magic body of yours can handle until it breaks down on you. "Overload, overdone!" Sometime and somewhere it just says "Enough."
• Would you ever put soda into the gas tank of your car? Are you a Pinto or a Porsche? Come on its your choice! Do you think the engine will break? Well guess what soda doesn't belong in your body either.
• It's simple eat more of your friends not enemies. Your friends are clean water, veggies, fruits, nuts, other legumes, grains, fish, and lean meats. The enemies are (simple carbohydrates), hydrogenenated and trans fatty acid processed fake foods.
• Save junk food treats for 1 meal a week as your reward for fueling your body with incredible gasoline for better performance. In the meantime, enjoy fresh foods like a juicy red apple and teaspoon of Organic Peanut butter!
• Crocodiles have lived for millions of years on freshly caught food! Hmmm makes you think doesn't it!

I hope you understand the message my friends its loud and clear take care of you we only have one life to live and our health is very important. Don't wait until its too late start living well. Have a happy and healthy day! By, Natalie Pyles Whole Health and Fitness Expert, Holistic Nutrition Specialist,Medical Exercise and Post Rehab Conditioning Specialist Author, & NSA Speaker

Eat the Zucchini Wear that Bikini!

Fruits of Summer from Fitness Elements Express






Fruits and Vegetables

Fruits of Summer

Apricots

Purchasing and storage

• Do not purchase apricots with any green color to the skin—ripe apricots are firm, plum, and bright orange-gold in color
• Choose apricots that yield to gentle pressure, and with smooth and velvety skin
• Ripen apricots that are not quite ripe in a paper bag at room temperature
• Store ripe apricots in the refrigerator for 1-2 days

Nutrition information

• 1 medium apricot contains 18 calories, 0 grams (g) protein, 0 g fat, 4 g carbohydrate, 1 g fiber, 91 milligrams (mg) potassium, 34 micrograms (mcg) vitamin A, and 3.5 mg vitamin C

Uses

• Are best when eaten at room temperatures
• Broil, grill, or poach
• Use in place of nectarines or peaches in recipes
• Serve with poultry
• Other information
• If you are allergic to aspirin, you should avoid eating apricots

Domestic season

• Mid-May through mid-August

Cherries

Purchasing and storage

• Look for plump, firm cherries
• Keep cherries cool; do not store at room temperature
• Choose cherries that are 1 inch or more in diameter, hard, and appropriately colored
  • Bing cherries—almost black in color
  • Lambert cherries—bright crimson
  • Queen Anne cherries—mostly yellow
• Select cherries that still have green stems attached
• Store cherries in the refrigerator, wrapped, for up to 1 week
• Do not wash cherries before storing
• Inspect and remove cherries that are spoiled before storing, because the rot can spread to other fruit

Nutrition information

• ▪ 1 cup (C) pitted sour cherries contains 78 calories, 2 g protein, 0 g fat, 19 g carbohydrate, 3 g fiber, 268 mg potassium, 99 mcg vitamin A, 16 mg vitamin C
• ▪ 1 C pitted sweet cherries contains 91 calories, 2 g protein, 0 g fat, 23 g carbohydrate, 3 g fiber, 322 mg potassium, 4 mcg vitamin A, and 10 mg vitamin C

Uses

• Use sweet cherries in baked goods
• Use sour cherries in tarts, pies, and preserves
• Make chilled cherry soup, which is quite refreshing in the summer heat

Domestic season

• End of May through early-mid August, depending on variety

Mangoes

Purchasing and storage

• Choose ripe mangoes, which should yield slightly to pressure—its red blush increases as it ripens
• Avoid mangoes that have an overabundance of black freckles on the skin, although some are normal and acceptable
• Ripen mangoes at room temperature; placing them in a paper or plastic bag will speed ripening Store ripe fruit in a plastic bag in the refrigerator for 2-3 days

Nutrition information

• 1 mango contains 135 calories, 1 g protein, 1 g fat, 35 g carbohydrate, 4 g fiber, 323 mg potassium, 79 mcg vitamin A, and 57 mg vitamin C

Uses

• Eat when slightly chilled for best flavor
• Serve with yogurt, in smoothies, on rice pudding, or with angel food cake, but also excellent when eaten by itself
• Serve mango puree with fish

Domestic season

• Florida mangoes are available from May through August, with peak season in June and July

Melons

Purchasing and storage

• Choose melons that are symmetrically shaped and free of cracks or soft spots
• Look for a bit of stem at the end of watermelons, but no stem should remain when selecting other melons
• Disregard the theory of thumping and shaking melons to determine ripeness
• Choose cantaloupes with netting that covers the entire netting (no green under the netting)
• Select honeydew melon that is a pale creamy yellow, with tiny freckles on the skin
• Follow these tips when purchasing a watermelon:
  • Choose one that has a moderately shiny rind and a waxy bloom covering it
  • Select one with a bottom that is yellow, not green-white
  • Do not choose one that has a green stem still attached
  • Avoid buying cut watermelon that has white seeds, which is a sign of immaturity
• Store uncut melon at room temperature for 2-4 days, so it can reach full ripeness, and then store in refrigerator within 2 days

Nutrition information

• 1 C cantaloupe balls contains 60 calories, 1 g protein, 0 g fat, 14 g carbohydrate, 2 g fiber, 473 mg potassium, 299 mcg vitamin A, and 65 mg vitamin C
• 1 C honeydew balls contains 64 calories, 1 g protein, 0 g fat, 16 g carbohydrate, 1 g fiber, 404 mg potassium, 5 mcg vitamin A, and 32 mg vitamin C
• 1 C watermelon balls contains 46 calories, 1 g protein, 0 g fat, 12 g carbohydrate, 1 g fiber, 172 mg potassium, 43 mcg vitamin A, and 13 mg vitamin C

Uses

• Eat raw, sliced, in pieces, or balls
• Add salt to cut melon, if your diet permits
• Add chopped mint to cut melon
• Blend cantaloupe with wine or orange juice to make a melon soup
• Pickle melon rinds

Other information

• Cantaloupes are actually muskmelon—true cantaloupes are grown in Europe and are not generally exported here

Domestic season

• Watermelon: March through August
• Cantaloupe: peak season June through August
• Honeydew: peak season June through October

Peaches

Purchasing and storage

• Select peaches that are slightly soft and free of bruises
• Do not choose green peaches, which were picked when they were unripe and will not become sweet, even as their color improves
• Know that the amount of pink or red-colored blush on the peach is not a characteristic of ripeness, but of variety
• Yellow-fleshed varieties, such as Elberta, Red Haven, and Halford, contain more beta-carotene than the lighter colored varieties
• Store between 65° F-70° F to ripen peaches within 2-4 days
• Store ripened peaches in the refrigerator for 3-4 days

Nutrition information

• 1 medium peach contains 38 calories, 1 g protein, 0 g fat, 9 g carbohydrate, 2 g fiber, 186 mg potassium, 16 mcg vitamin A, and vitamin C

Uses

• Eat fresh and unadorned
• Use in many meat and chicken dishes, broiled or poached and served warm
• Make pies and cobblers
• Combine peaches and peach yogurt to make a peach smoothie
• Find a recipe and make peach preserves

Domestic season

• April through mid-October, peaking in July and August

Pineapples

Purchasing and storage

• Disregard the theories that thumping a pineapple or pulling the crown leafs are reliable ways to measure for ripeness
• Look for firm fruit that seems heavy for its size and has fresh-looking green leaves
• Choose a pineapple with a dry base
• Leave pineapple at room temperature for 1-2 days for best results
• Store ripened pineapple in the refrigerator for 3-5 days
• Put cut-up pineapple in plastic storage containers and store in refrigerator for 6-7 days

Nutrition information

• 1 C diced pineapple contains 4 calories, 1 g protein, 0 g fat, 20 g carbohydrate, 2 g fiber, 178 mg potassium, 5 mcg vitamin A, and 56 mg vitamin C

Uses

• Serve as is or broiled
• Use in salads
• Bake with sweet potatoes
• Serve on top of pizza
• Add to stir-fry
• Place on skewers or grill slices
• Never use fresh pineapple in gelatin salads, because it contains an enzyme that prevents gelatin from setting
• Wait to mix pineapple with cottage cheese or yogurt until just before serving
• Use pineapple as a meat tenderizer or for marinades

Domestic season

• Peak season March through June

Strawberries

Purchasing and storage

• Choose berries with a deep, uniform, red color and intact green caps
• Do not sweeten berries after picking
• Purchase strawberries that are dry and firm
• Remove any bruised or rotten berries from the container before storing
• Keep strawberries refrigerated
• Never rinse or remove the green cap from strawberries before storing
• Store strawberries, if possible, on a large sheet, no more than 2 deep and cover the tray
• Use within 2-3 days of purchase

Nutrition information

• 1 cup strawberries contains 53 calories, 1 g protein, 1 g fat, 13 g carbohydrate, 3 g fiber, 254 mg potassium, 2 mcg vitamin A, and 98 mg vitamin C

Uses

• Use in salad
• Serve with cereal
• Mix with yogurt
• Add chopped berries to pancakes, waffles, or muffin batter for extra flavor
• Other information
• Ounce for ounce, strawberries contain more vitamin C than oranges

Domestic season

• Peak season April through July

References

Apollo A, Benzaia D, Callahan J, et al. Foods That Harm, Foods That Heal.Pleasantville, NY: Reader’s Digest; 1997.

Margen S, University of California at Berkeley Wellness Letter. The
Wellness Encyclopedia of Food and Nutrition. New York, NY: Rebus Publishing: 1992.

US Dept of Agriculture, Agricultural Research Service. What’s in the food you eat search tool. Available at: http://www.ars.usda.gov/Services/docs.htm?docid=7783. Accessed April 29, 2008.

Have a Happy and Healthy Day!!

Did you know 'beyond doubt' the Loch Ness beast Existed for Real?

3 Reasons Why these Longstanding Truths You must apply to Protect you from this Mythic Beast

If you'd like to learn How to Harpoon the Unhealthy fat like the frightened London man who tried to kill the beast 'Nessie', with a large harpoon gun then Fitness Elements Express will show You How

May 22,1933 was the first day the Loch Ness Monster was first sighted.

Happy Cinco De Mayo from Fitness Elements Express! Cactus Cooker Secrets Revealed!

When Cortes first encountered the Aztecs, he was more interested in gold than food. But if he had taken the time to peek under a few lids during his conquests, he also would have unearthed the riches of classic Mexican cocina (cuisine)―a healthy diet that was mostly meatless and revolved around native crops such as corn, tomatoes, chiles, and beans.

Today's Mexican food (thanks in part to the cooking styles of many Mexican-American eateries) is known for its high fat content. But here, our vegetable pies not only blend the various colors and flavors of authentic Mexican fare, but they also give it that light touch. Like Cortes, you too can discover an ancient Mexican treasure for the first time.

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Mexican Vegetable Pies

Marinated Orange-and-Cucumber Salad

Chocolate-Kahlua Brownies

P.S. If Your always busy and on the run Natalie Pyles Your Holistic Health, Fitness, Wellness, and Nutrition Expert would be glad to compile You a Fun Food Recipe Book today Call 480-212-1947 or fax Your FREE request to 623-399-4199 or email fitnesselementsexpress@yahoo.com

Happy Healthy Cinco De Mayo Day!!

Happy Earth Day from Fitness Elements Express!

With the climate crisis, a generational challenge for our country and our planet, it's more important than ever to share the passion we have as a movement.

Take a moment to bob your head to our new anthem for clean energy -- and be sure to invite your friends and family to witness the diverse faces and dance moves our movement has!

Go to the Right hand side of my blog and click on the recent TWITTER link to listen to the Remix!

HAPPY EARTH DAY My Health & Fitness Friends! Together we can all Win!!

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Season's Best: Artichokes
Check out Seasons Best Artichoke Recipe Video from Cooking Light.com
http://link.brightcove.com/services/player/bcpid1815820659?bclid=14042760001&bctid=75977345001

Have a Healthy and Happy Day!!

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