The new office is really coming along! I can't wait to fully get it open but if you don't mind a little craziness then make an appointment or stop on by. We will be having an open house very soon and are excited about the things to come. We have a few display cases out stocked with product and the consultation area is almost finished. Also soon to come a meditation/aromatherapy room so keep watch. We have a small library of books and DVDs that is growing.
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This Summer Tomato blog offers many eye-opening facts on the sugar content of common foods.
She writes: "Refined sugars and high-fructose corn syrup are considered by many experts to be the biggest contributors to obesity and poor health in Western civilization. In her book What To Eat, Marion Nestle, professor of nutrition at NYU, suggests that any food that contains more than 15 grams of sugar per serving is closer to dessert than anything else." Here is a partial list of the foods Summer Tomato posted:
Sources: Summer Tomato March 25, 2010 Princeton University recently released study findings that correlated high-fructose corn syrup consumption with higher weight gain than the consumption of table sugar. This isn’t the first time high-fructose corn syrup has gotten bad press—take, for example, the documentary King Corn—yet it’s still a primary ingredient in many foods and beverages. The use of high-fructose corn syrup persists because it’s a cheaper alternative to sugar, in spite of its detrimental effects on the environment and on human health.
The United States is the world’s largest corn grower, and as a result, corn is cheap in the United States. Sugar, on the other hand, needs to be imported into the United States, which along with government trade restrictions, raises its price. Not surprisingly, many food and beverage manufacturers have opted for the less expensive sweetener, corn syrup. High-fructose corn syrup also has the advantage of keeping foods fresh, moist and chewy for longer periods of time. While high-fructose corn syrup is easy on the wallet, it takes a large toll on health. For some time, the jury was still out on whether consuming large amounts of high-fructose corn syrup could lead to weight gain and obesity, or whether it was just that diets high in the sweetener also tended to be high in fat and calories. The Princeton study, however, demonstrated that rats fed high-fructose corn syrup gained a considerable amount more weight than rats fed table sugar, even though both groups of rats consumed the same amount of calories overall. In the past, samples of brand-name foods and beverages with the sweetener have tested positive for mercury, which itself is toxic. The production of corn isn’t healthy on the environment, either. While all crops require energy and water to grow and then transport, the huge amounts of corn grown in the country make corn’s footprint especially large. Corn also uses more pesticides and fertilizers and causes more soil erosion than other crops. Many of these problems would be considerably reduced with organic growing practices, but most corn in the United States is non-organic. Cutting back on sweeteners of all types is best for human and environmental health. Sugar, while better than corn syrup, has health risks and also negative environmental effects, especially since it needs to be transported long distances from tropical climates in which it grows. Organic, too, is better than non-organic in the case of sugar. Agave grows in deserts, so it also needs to travel a bit before it reaches store shelves for most of us, though it does travel shorter distances than sugar. If you do need a little sweetener, the most eco-friendly options are locally produced organic honey and real maple syrup from the northeastern United States. How do we get the especially dangerous high-fructose corn syrup out of what we eat and drink? Read food labels. Scale back on the amount of processed foods you eat. Choose products that don’t use high-fructose corn syrup over products that use it. If we buy less foods and drinks that contain the sweetener, manufacturers will have no choice but to nix corn syrup from their products. By Mark Lange, PhD
Harvard University researchers in conjunction with the Centers for Disease Control and Prevention (CDC) determined that there are 72,000 - 96,000 preventable deaths each year due to omega-3 deficiency. Now in addition to risk factors such as alcohol use, low fruits and vegetables intake and alcohol use, we can add low omega-3 intake. These findings, based upon mathematical models and 2005 data from the US National Health Center for Health Statistics, emphasize the need for more clinical research in the long term health benefits of omega-3 consumption. Omega-3 fatty acids are considered essential fatty acids, as the human body cannot produce them. Therefore omega-3 must be obtained from food, such as fish, certain plants and nut oils. Omega-3 fatty acids play important roles in brain function and normal growth and anti-inflammation. Also omega-3 fatty acids help maintain heart health. The benefits of EPA were published in The Lancet in March 2007. This five-year study involved over 18,000 patients with unhealthy cholesterol levels. It was found that the group consuming EPA had superior cardiovascular function and reduced non-fatal coronary events. Because fats are macronutrients, they are not assigned recommended daily allowances (RDAs). Macronutrients have Acceptable Intake (AI) and for omega-3 it is 1.6 grams/day for men and 1.1 grams/day for women. The Harvard study points toward the need for improving American consumers' awareness about the health benefits of consuming omega-3 fatty acids in their diet and through supplementation. Dr. Lange has earned a national reputation in the nutraceutical field for Quality Control policies and analytical testing methods and standards. As founder and Science Director for the Institute for Nutraceutical Advancement, Dr. Lange provided scientific and managerial expertise for the entire nutraceutical industry. Presently, Dr. Lange is the Director of Quality Control for nutraMetrix, a member of the Clinical Research Committee, and Guest Faculty of nEI. Dr.Lange received his PhD in Analytical Chemistry at the University of Tennessee, Knoxville. Danaei G, et al, The preventable causes of death in the United States: comparative risk assessment of dietary, lifestyle, and metabolic risk factors. PLoS Med 2009 Apr 28;6(4):e1000058. Epub 2009 Apr 28 Yokoyama M, et al, Effects of eicosapentaenoic acid on major coronary events in hypercholesterolaemic patients (JELIS): a randomised open-label, blinded endpoint analysis. Lancet. 2007 Mar 31;369(9567):1090-8. Institute of Medicine. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. September 05, 2002 Primary Benefits of Heart Health(tm) Essential Omega III Fish Oil *: * Helps maintain normal cholesterol levels * Promotes healthy blood pressure levels * Helps maintain normal blood flow * Helps maintain normal triglyceride levels in the blood * Promotes overall cardiovascular health * Helps maintain healthy levels of C-reactive protein * Promotes a healthy complexion * Helps enhance mood ?According to the FDA, supportive, but not conclusive, research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease. Key Ingredients of Heart Health(tm) Essential Omega III Fish Oil with Vitamin E Unique: Fish Body Oils (50% Purity) 3000 mg [EPA? 870 mg and DHA? 570 mg] Fish oils or marine oils are lipids (fats) found in fish, particularly cold water fish like herring, kipper, mackerel, menhaden, pilchard, salmon, sardine and trout, and phytoplankton. The sources of fish oil in Heart Health(tm) Omega III Fish Oil are sardines and anchovies, tested by the manufacturer and an independant testing company to be virtually free of mercury lead, PCB and other heavy metals. Fish oils are rich sources of omega-3 long-chain polyunsaturated fatty acids. EPA (eicosapentaenoic acid) and DHA (docosahexanenoic acid) are the two most studied fish oils. DHA is a necessary component of the phospholipids in human cellular membranes, especially those found in the brain and retina. Clinical studies have shown omega-3 fatty acids to help maintain healthy triglyceride levels. A strong correlation has also been shown between fish oil consumption and the ability to maintain healthy levels of C-reactive protein. Fish oils are also important in the maintenance of normal blood flow, as they support normal fibrinogen levels (coagulation or blood clotting), which contributes to normal platelet activity.* EPA and DHA have several mechanisms of action to help maintain normal triglyceride and cholesterol levels, help maintain normal blood flow and pressure, and support normal platelet activity. EPA and DHA help maintain normal triglyceride levels by promoting normal lipogenesis and supporting normal fatty acid oxidation in the liver. EPA and DHA promote the normal transcription of genes coding for lipogenesis enzymes and promote the normal transportation of the regulatory enzymes of fatty acid oxidation. Activating PPAR (peroxisome proliferator-activated receptor) - alpha, helps to support normal fatty acid oxidation. The promotion of normal lipogenesis is done through down-regulation of SREBP (sterol regulatory element binding protein) -1c messenger RNA.* EPA is the precursor to series-3 prostaglandins (PG), the series-3 thrombaxanes (TX) and the series-5 leukotrienes (LT). More specifically, EPA is a precursor to eicosanoids (TXA3 and LTB5), which promote normal platelet activity and promote normal vasodilation. These effects demonstrate EPA's potential ability to help maintain normal blood pressure and support normal blood clotting. Fish oils inhibit the arachidonic acid synthesis of thromboxane A2, which help to promote normal platelet activity and vasodilation. Fish oil may also contribute to the normal production of prostacyclin, a prostaglandin that promotes normal vasodilation and supports normal platelet activity.* Omega-3 fatty acids compete metabolically with omega-6 fatty acids, found in higher amounts in typical western diets. Omega-6 fatty acids may inhibit the incorporation of omega-3 fatty acids into tissue lipids. Omega-3 fatty acids may inhibit the conversion of many omega-6 fatty acids into arachidonic acid. Consumption of omega-3 fatty acids DHA and EPA, a corresponding increase of these fatty acids appears to occur in cell membranes and circulatory lipids along with a simulataneous reduction in omega-6 fatty acids.* Vitamin E (d-alpha tocopherol) 23 IU The most valuable sources of dietary vitamin E include vegetable oils, margarine, nuts, seeds, avocados and wheat germ. Safflower oil contains large amounts of vitamin E (about two thirds of the RDA in ¼ cup) and there are trace amounts in corn oil and soybean oil. Vitamin E is actually a family of related compounds called tocopherols and tocotrienols. Vitamin E is available in a natural or synthetic form. In most cases, the natural and synthetic forms are identical except the natural form of vitamin E is better absorbed and retained in the body. The natural form of alpha-tocopherol is known as "d-alpha tocopherol." The synthetic "dl-" form is the most common form found in dietary supplements. For those individuals watching their dietary fat consumption, which is relatively common in the world of dieting, vitamin E intake is likely to be low, due to a reduced intake of foods with high fat content. The main health benefit of supplemental vitamin E comes from its immune-boosting antioxidant activity. It is also helpful in the healing of wounds and is known to provide protection for the cardiovascular system. Vitamin E is one of the most powerful fat-soluble antioxidants in the body. In turn, vitamin E protects cell membranes from free radical damage. Vitamin E is commonly added to fish oil supplements to provide antioxidant protection of DHA and EPA.* ?According to the FDA, supportive, but not conclusive, research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease. Scientific Support for Heart Health(tm) Essential Omega III Fish Oil with Vitamin E Unique: * Madsen T, Skou HA, et al, C-reactive protein, dietary n-3 fatty acids, and the extent of coronary artery disease. Am J Cardiol 88:1139-42 (2001) * Rigelsky, JM, et al, Hawthorn: pharmacology and therapeutic uses. Am J Health Syst Pharm 59:417-22 (2002) * Kris-Etherton PM, et al, fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Arterioscler Thromb Vasc Biol 23(2):e20-e30 (2003) * Morris, MC, Sacks F, Rosner B. Does fish oil lower blood pressure? A meta-analysis of controlled trials. Circulation 88(2):523-533 (19930 * Howe PR. Dietary fats and hypertension. Focus on fish oil. Ann NY Acad Sci 827:339-352 (1997) * Morris MC, et al, The effect of fish oil on blood pressure in mild hypertensive subjects: a randomized crossover trial. Am J Clin Nutr 57(1):59-64 (1993) * Knapp HR, FitzGerald GA. The antihypertensive effects of fish oil. A controlled study of polyunsaturated fatty acid supplements in essential hypertension. J Engl J Med 320(16):1037-1043 (1989) * Bonaa, KH, et al, Effect of eicosapentaenoic and docosahexaenoic acids on blood pressure in hypertension. A population-based intervention trial from the Tromso study. N Engl J Med 322(12):795-801 (1990) * Chan JK, et al, Dietary alpha-linolenic acid is as effective as oleic acid and linoleic acid in lowering blood cholesterol in normolipidemic men. Am J Clin Nutr 53(5):1230-1234 (1991) * Harris WS, et al, Dietary omega-3 fatty acids prevent carbohydrate-induced hypertriglyceridemia. Metabolism 33(11):1016-1019 (1984) * Nestel PJ. Fish oil attenuates the cholesterol induced rise in lipoprotein cholesterol. Am J Clin Nutr 43(5):752-757 (1986) * Tsai PJ, Lu SC. Fish oil lowers plasma lipid concentrations and increases the susceptibility of low density lipoprotein to oxidative modification in healthy men. J Formos Med Assoc 96(9):718-726 (1997) * Garrido A, et al, Ingestion of high doses of fish oil increases the susceptibility of cellular membranes to the induction of oxidative stress. Lipids 24(9):833-835 (1989) What Makes Heart Health(tm) Essential Omega III Fish Oil with Vitamin E Unique? Heart Health Essential Omega III with Vitamin E is a superior product due to a number of factors. The best fish are used to produce a clean and safe product that is rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). It also contains 3000mg of fish oil where most other commercial products contain a third of the total fish oil contained in Heart Health Essential Omega III. Heart Health Essential Omega III comes from small fish where other competitive products use large fish which are more likely to accumulate toxins. Heart Health Essential Omega III provides a high quality, high purity product with significant percentages of the health promoting EPA and DHA. The fish oil in Heart Health Essential Omega III with Vitamin E comes from sardines and anchovies harvested off the coast of Peru. Not only do anchovies and sardines have a high omega-3 content, they also have high percentages of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Anchovies and sardines have a short lifecycle making them an ideal source of fish oil because they are less prone to accumulating environmental toxins that can be found in larger, longer-lived fish. Contaminants are generally extremely low in sardines and anchovies even before they go through an intense purification process. Every batch of fish oil is hand selected and tested prior to processing by our manufacturer and must pass more than 200 quality checks during the production process. Recent research has shown that fish oil may be beneficial in supporting cognitive function by helping the body manage stress and enhance mood. It may also promote a healthy complexion. In an article published in The American Journal of Clinical Nutrition, the effects of omega-3 fish oil supplementation was shown to be beneficial for healthy cognitive and cardiac functioning. The study shows that supplementing with fish oil daily can rapidly raise the levels of EPA and DHA in cardiac tissue. This is important because both EPA and DHA have been proven to help maintain normal plasma triglycerides. In addition, DHA has been shown to help maintain blood pressure and blood viscosity. This study also showed an inverse relationship between EPA/DHA and arachidonic acid (AA), an omega-6 fatty acid. As EPA and DHA increased in atrial (heart tissue) phospholipids, AA decreased.1 Heart Health(tm) Essential Omega III Fish Oil with Vitamin E provides the three grams of omega III that studies reveal is the most effective amount to promote overall cardiovascular health. Fish oils have been clinically demonstrated to provide a host of benefits that successfully promote cardiovascular health. Essential Omega III Fish Oil helps maintain normal cholesterol and triglyceride levels, promotes healthy blood pressure levels, helps maintain healthy levels of C-reactive protein, helps maintain normal blood flow and helps enhance mood. The fish oil used in Essential Omega III is tested twice, once from the manufacturer and then by an independent testing company for mercury, lead, PCB and other heavy metals. Both tests confirmed that Heart Health Essential Omega III Fish Oil is free of mercury, lead, PCPs and other heavy metals. We only use fish oil that meets or exceeds standards set by Canada (CFIA), the European Union (EU) and the United States (CRN).* Poor cardiovascular health is one of the leading causes of death and illness in the United States, accounting for one out of every two deaths in both men and women. Poor cardiovascular health is becoming a worldwide epidemic. An unhealthy diet of processed, high-calorie, high-fat foods, pollution, smoking and sedentary lifestyles all contribute to poor heart health. Not smoking, maintaining a healthy weight, eating a diet rich in fruits, vegetables and whole grains, exercising regularly and taking the right supplements can all contribute to promoting good cardiovascular health. Clinical trials have shown that supplementing with omega-3 fatty acids (found in fish oil) may help to maintain normal levels of triglycerides and cholesterol, support healthy blood pressure and promote normal platelet activity.* ?According to the FDA, supportive, but not conclusive, research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease. Frequently Asked Questions about Heart Health(tm) Essential Omega III Fish Oil with Vitamin E Unique: What exactly is cardiovascular health? The term cardiovascular health (also referred to as heart health) is used to describe a cardiovascular system that is strong and in good physical condition. By leading a more healthful lifestyle and through proper supplementation, you can significantly increase your chances of maintaining good cardiovascular health. What does lifestyle have to do with heart health? There are simple, everyday things you can do to help maintain proper heart health. Among these are: * Not smoking * Maintaining a healthy height-to-weight ratio * Eating a diet rich in fruits, vegetables and whole grains * Limiting the consumption of total and saturated fat * Exercising regularly * Working with your physician to monitor cholesterol, blood pressure, homocysteine and C-reactive protein levels * Starting a complete nutritional supplementation program designed to help maintain proper cardiovascular health What is homocysteine? Homocysteine is a marker of cardiovascular risk. Homocysteine is a toxic amino acid that, when found in high concentrations in the blood, is associated with a high risk of heart disease and stroke. According to some experts, homocysteine, as a marker for CVD, is as important a factor as cholesterol or smoking. Homocysteine levels can become elevated as a result of smoking, high alcohol consumption, low levels of selected B-vitamins in the diet and it is associated with poor cardiovascular health. Is the fish oil tested to be free of heavy metals? Yes. The fish oil used in Essential Omega III is tested twice, once from the manufacturer and then by an independent testing company. The fish oil used in Essential Omega III is laboratory tested for mercury, lead, PCB and other heavy metals. We only use fish oil that meets or exceeds standards set by Canada (CFIA), the European Union (EU) and the United States (CRN). What is atherosclerosis? Atherosclerosis, coronary artery disease and hardening of the arteries, are all common names describing a progressive condition caused by the buildup of fatty deposits (plaque) inside the arteries that supply blood to the heart. As these arteries narrow, the heart suffers because it is literally starved of oxygenated blood. As a result, the heart muscle weakens but the body still needs continual flow of blood to function - so it will accommodate this by pumping harder. As atherosclerosis worsens, there is an increased risk for blood clots, angina (chest pain), hypertension (high blood pressure) and ultimately a heart attack or stroke. Is this product vegetarian? No. This product contains gelatin and fish oils. What is meant by 50 percent purity? The 50 percent purity refers to the fish body oils, EPA and DHA. This is the highest quality fish oil available at this time. The other 50 percent are assorted fatty acids contained within the fish body oils. These statements have not been evaluated by the Food and Drug Administration. This product(s) is not intended to diagnose, treat, cure or prevent any disease. Warning: Contents in can may be more dangerous than they appear. We know soft drinks are bad for us nutritionally. The statistics show links between soda and obesity and nutritional deficiency; it’s just not good for our bodies. Between the artificial sweeteners, colors, additives and virtually no nutritional value, it falls far short of being something people should incorporate into their daily diets. Those statistics are out there, but is soda bad for the planet’s health too?
Americans just love soda. Since the 1970s, daily soft drink consumption has tripled. Americans now drink over 13 billion gallons of carbonated drinks each year. According to the National Soft Drink Association (NSDA), it averages out to around two 12-oz soft drinks each day for every man, woman and child in the US. With numbers that high, soft drinks have got to be doing something serious to our waist – and waste – lines. Let’s start with some facts about soft drink containers. About 45 percent of Aluminum cans are recycled each year (down from 68 percent in 1992), 31 percent of PET plastic bottles, and 25 percent of glass bottles. And this is at the same time that consumption is increasing. To put it another way, 55 percent of soda cans are made from virgin aluminum, 69 percent from non-recycled (but recyclable) plastic, and 75 percent of bottles are made with new glass. We’ve got a lot of waste going on here, and not a lot of recovery. At the same time, these manufacturing processes are using immense amounts of energy and fresh water just to create the soda container. And don’t forget the wrappers on the outside of bottles, the plastic 6-pack rings, the cardboard cases, the energy used to transport the products, etc. Then you’ve got your garbage from soda fountains (plastic straws, lids, unrecyclable cups). The list goes on. Now, we’ll get to the good stuff, the reason we continue to drink soft drinks, the delicious, dangerous, and possibly addicting liquid inside. The first ingredient in soda is plain ‘ole water. In fact, it takes about 2.5 liters of water to make 1 liter of soda. In 2006 Coca-Cola alone used up 80 billion gallons of water for use in its manufacturing of soda (including the water used for the soda itself, the manufacturing process, and the growing of ingredients). I might be going out on a limb here, but I’m fairly sure developing nations would rather have that fresh water than the imported soft drinks. And that’s not all. For each $500 spent on products related to soft drinks and ice manufacturing, 0.439 metric tons of CO2 equivalent are released into the air. Considering the US beverage manufacturing and bottling industry rakes in about $70 billion each year, and without doing any hard calculations, I think it’s safe to say the industry produces quite a bit of carbon emissions. Interestingly, with the help of Carbon Trust, PepsiCo has created a carbon footprint labeling system for its Tropicana orange juice, and has plans to release the carbon footprint of Pepsi, Diet Pepsi, and Gatorade. Soft drinks are a processed beverage, and anything that has undergone processing releases toxins, uses energy, and creates waste. If you must drink soda, choose the lesser evil – bottles that offer multiple servings can help minimally reduce some small amount of waste. And always recycle. Check http://www.nrc-recycle.org/ for more information about recycling. In America, between 10 and 20 percent of the food we purchase ends up in our landfills. And no, landfills don’t work as giant compost piles. Without light and air, the food in landfills just becomes putrid and releases methane gas. We live in a society where it’s acceptable for people to throw away and waste food while others down the road go hungry.
Wasting the food we buy is also a huge drain on our wallets. Estimates say the average family throws away around $600 worth of fruit, vegetables, meat and other perishables, and around 14 percent of their food purchases. It’s not only our money that is being wasted. When we throw away fruits, meats, and vegetables we are also wasting the resources it took to produce the food; grains, soy and corn to feed the animals, fertilizer for the plants and trees, and water. We are also wasting the energy and pollution it cost to produce and then transport those foods, and the nutrition that could have gone to someone who needed it. There are many ways we can reduce this highly wasteful behavior that accounts for 18 percent of our landfills and more than 30 million tons of solid food waste. Here are a few simple tips: Go out to eat less. Since you have no control over portion size at a restaurant, a lot of food gets wasted with every order. You could try ordering smaller portion sizes – like half orders or split something with whoever you’re dining with. And if you can’t finish your meal, you can always take it home. Even if you won’t eat it, maybe someone else in your household will. That’s why they call them doggie bags! Shop smart. Make a list before you go, and plan your purchases ahead. If you usually do a big shopping once a week, plan out your meals for the week and only buy things you know you will use. If you aren’t good at planning ahead, go shopping more frequently and buy less. That way, you’ll only buy things you know you need and are going to use. Check your cupboards before making your list. Often you may have some of the ingredients in the cupboard or freezer that you could use. It’s also a good way to come up with some inspiration for new recipes and use up what you have rather than buying more. Check the expiration dates when you're at the store on the items you buy and be sure that you choose foods with a farther away expiration date if you know you aren’t going to use it right away. When you get home from the store, always practice “first in, first out.” Put the new food in the back and bring the older foods to the front to ensure that you bring out and eat the foods that went in first. Plus, no one likes to deal with that rotten ,unidentifiable thing someone forgot in the back of the fridge. Use your food creatively: You can turn your leftovers into an entirely new meal if you think ahead. Rather than dousing all those vegetables with sauce, have the condiments on the table, so you can use the unflavored vegetables in a different recipe. Serve smaller portions on each plate to reduce the amount of food taken and then not eaten, since you don’t want to save plate scraps as leftovers. Even if it’s just a small amount, you can probably use or eat it later. Try cookstr.com or your favorite recipe site to search recipes by ingredients. Have leftover tofu and brussel sprouts? Input the ingredients and you’ll get new recipes and new ways to use the food you have. Have a weekly ‘leftover dinner’: This is good for families who had several different meals during the week. Designate one night as leftover night, put everything out and everyone can eat what they want. Live alone? Invite your friends to a leftover potluck! Sharing IS caring: One of the smartest ways we can stop from wasting food is to share with others. If you are making a big meal, bring some to your neighbors. If you have cans and non-perishables in the back of your pantry that you aren’t going to use, donate them to your local food bank. Don’t just let it sit there: If you buy something and only use a small portion of it right away, freeze the rest before it goes bad. Buying wholesale can save families money, but only if they get full use out of what they buy. If you live alone, use these same practices on foods that come prepackaged in larger amounts, like bread, for example. Freeze your bread right away and when you want it, take out a few slices and let them defrost when you know you’ll eat it. This will prevent mold, and save you money from buying a loaf of bread each week only to eat five pieces. And for one more reason to stay diligent, think about this: food that’s left out not only goes bad and gets wasted, but it can also attract bugs! In the summer when there is an abundance of fresh produce, don’t buy it just to let it go bad. You can still cook vegetables that are wilting in stir-frys, soups or casseroles. Or you can learn how to can or preserve fruits and vegetables to have them all year. Always think of another way: Stale bread or crackers? Leave it out on your lawn for the birds or go feed it to local ducks. Get creative and make the most use of what you buy. On April 1st a few of my business partners, friends and clients started the 40 Days of Fitness Challenge to help each other recommit to our health. I would like to invite anyone and everyone to join us on our journey. It takes 21 days to change a habit so we figured 40 days is even better to instill a new habit for those of us who are a little thick headed. The commitment is only to get you restarted on your path to health so if you are just starting out or just want support this is great. We have committed to doing at least 30 minutes of exercise a day for 40 days. Whatever you choose, walking, running, weights, swimming, yoga, it's your choice. Please join us here or on Facebook at 40 Days of Fitness it will be both fun and rewarding. Leave your progress reports also as it helps us all be accountable. Have fun and its never to late to start! Good luck and hope to see everyone their.
So this is my first post and I am super excited about it! I hope my visitors will enjoy and return and learn time and time again. I hope to educate and connect with my readers and as I get going I encourage honest feed back. Keep watch for more.
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Angella M. Trout CNC, RAAs a Nutritional Consultant and Lifestyle Coach I am passionate about teaching others about total balance in health and spirit. As a real life person with real life struggles. Archives
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