Archive for February, 2012
The ingredient list is a quick way of judging a food product and is fairly straight forward, or is it?
If we are what we eat, then the ingredient list on the foods we consume may just give us pause. It would be ideal if we could all eat fresh, farm raised local foods and produce all the time, but the reality is that most of our pantries and refrigerators are stocked with cans, jars, bottles and boxes.
Therefore it is important to carefully read the ingredient list on any foods that are not wrapped in natures packaging. Ingredients are listed in descending order of predominance so therefore, the first 2-3 ingredients are the ones that matter most.. so the top 3 ingredients are what you are primarily eating. Ingredients at the bottom of the list may appear in only very tiny amounts.
BUT: Be cautious because often packaging can be misleading.
A product claiming to contain whole grains may in fact contain more sugar than whole grains. (Consider breakfast cereals). One of the most common tricks food manufacturers use is to distribute sugars among many ingredients so that sugars don’t appear in the top three. For example, a manufacturer may use a combination of sucrose, high-fructose corn syrup, corn syrup solids, brown sugar, dextrose and other sugar ingredients to make sure none of them are present in large enough quantities to attain a top position on the ingredient list.
Some foods are laced with dozens of ingredients with complicated names that sound like they belong in a chemistry lab, not on your plate. If the ingredients list
contains long, chemical-sounding words that you can’t pronounce, avoid that item. Why would you want to eat them? Stick with ingredients you recognize. Look for words like “sprouted” or “raw” to indicate higher-quality natural foods. Sprouted grains and seeds are far healthier than non-sprouted. Raw ingredients are generally healthier than processed or cooked. Whole grains are healthier than “enriched” grains.
Don’t be fooled by the word “wheat” when it comes to flour. All flour derived from wheat can be called “wheat flour,” even if it is processed, bleached and stripped of its nutrition. Only “whole grain wheat flour” is a healthful form of wheat flour. Especially for breakfast cereals, crackers, pasta, and breads, the word “whole” should appear as the first or second ingredient, whether whole wheat, oats, rye, or another grain. One way to double-check is to look at the fiber content on the nutrition facts panel. Whole-grain foods should deliver at least 3 grams of fiber per serving and ideally even more.
Partially hydrogenated oils are the primary source of trans fats, which have been shown to be potentially more harmful to arteries than saturated fat. Foods can call themselves “trans-fat free” even if they contain up to half a gram of trans fats per serving. Look on the ingredients list. If a food contains partially hydrogenated oils, it contains trans fats. The American Heart Association recommends choosing vegetable oils and margarines with liquid vegetable oil as the first ingredient and no more than 2 grams of saturated fat per tablespoon, such as tub margarines, canola, corn, safflower, soybean, sunflower, and olive oils.
You won’t miss the beef.
- 1 1/2 lb ground turkey (or equal parts turkey and lean ground beef)
- 1 extra large egg, beaten
- 3/4-1 cup barley
- 1 med carrot julienne (very thinly sliced)
- 1 small onion diced
- 1 cup sliced mushrooms
- 2 tbsp Dijon or spicy mustard
- 2 tbsp ketchup
- 2 tbsp low sodium Dales seasoning (or Worcestershire)
- 1/3 + 1/4 cup grated parmesan/romano cheese blend . (Reserve some cheese for later)
*Seasoned Salt, Pepper, Parsley, Sage and Thyme – The key is in the herbs, be sure not to skimp here.
Preheat oven to 400 degrees. Coat 9×5 loaf pan with olive oil spray.
In large bowl mix together all loaf ingredients, adding mushrooms last. Season with spices to your taste. Mix with clean hands to combine well. Mixture should be moist. shape and place in loaf pan and bake approximatel 50-60 minutes.
During the last 10 minutes, baste with more ketchup and top with additional shredded cheese.
Let meatloaf rest 10 minutes before slicing and serving.
For variation, shape into meatloaf “patties” and cook in a skillet sprayed with olive oil.
Working out with weights will not cause joint pain.
Improper technique, insufficient rest, or poor nutrition might be contributing to your grief.
Joint pain is one of the most common problems among strength athletes. It’s something younger lifters rarely think about when lifting and too many seasoned lifters wish they had when they are forced to stop lifting due to years of stress on joints. Joints require mobility, stability, and motor control. Proper weight training has been found to improve joint health, return functionality and decrease pain. Regular exercise of the joints replenishes joint lubricants and builds cartilage. Stronger muscles from weightlifting exercises offer more support to the joints.
Joint pain can be a slow progression over a long period of time. Repeated injuries can lead to chronic joint pain. If you are experiencing pain from your weight lifting routine, you are probably doing something wrong. Chances are one or more of these factors can be attributed for your pain:
- ü Insufficient warm-up prior to lifting.
- ü Over training. They train too long and/or too often
- ü Using overly heavy weights/low reps more often than they should
- ü Insufficient rest/recovery time to allow joints, tendons, muscles to recuperate from intense work.
- ü Poor form and less than perfect technique during heavy lifts
- ü Inadequate vitamins and nutrients.
- ü All of the Above.
So let’s say that you are not guilty of the above 7 mistakes but still experience joint pain. It could be bursitis, tendinitis, arthritis or the like causing aching joints.
ARTHRITIS: Osteoarthritis, by far the most common to bodybuilders and athletes is caused by wear and tera on the joints. It is characterized by a deterioration of the cartilage at the ends of the bones. The once smooth cartilage becomes rough and causes more and more friction and pain.
BURSITIS: Joints contain small fluid filled sacks called bursae. The bursae assist in muscle and joint movement by cushioning the joints/bones against friction. Inflammation from various causes (See above 7 mistakes!) results in a chronic pain called bursitis.
TENDINITIS: Tendonitis occurs when tendons around a joint become severely inflamed from overuse, micro-injury, etc. It is probably the most common cause of pain to bodybuilders and other athletes and also the easiest to treat. But if left untreated, as when people just try to “work through the pain”, it can lead to much more serious problems.
Many medications like non-steroidal anti-inflammatories, or treatments like cortical steroidal injections, address only symptoms and not the cause of the problem. In fact, research has shown just the opposite; by merely masking symptoms, they may do more harm than good in the long run .
And the ever popular “stay off of it “ advice just does not fly with highly active people. The good news is that natural compounds and other dietary supplements may be helpful in supporting joints before, during and after lifting sessions. If you are a lifter, joints require optimal nutrition to help you perform and recover.
Supplements to Consider:
GELATIN: A growing number of studies now show that just 10 rams of hydrolyzed gelatin a day is effective in greatly reducing pain, improving mobility and overall bone/cartilage health. Knox (the Jello people) have a product out called NutraJoint. It contains hydrolyze gelatin, calcium and vitamin C.
- Diets rich in Vitamin C, D, and Calcium are important for optimizing joint health.
FLAX OIL: (Omega 3 Fats.) One of flax oils many, many benefits are those to improve overall joint health. Flax oil is high in essential Omega 3 fatty acids. Omega-3 fatty acids, from fish, flax, etc., have been shown in scientific/medical literature to reduce chronic inflammation of any kind. The recommended dose is 1-3 tablespoons/day. Boost your intake with fatty fish (tuna,salmon,etc. ) walnuts, and flax. If you can’t get it through food, supplement with 1-3 g of EPA/DHA per day from fish oil.
WATER: Drink more water. Water helps to lubricate the joints. Aim for ½ – 1 oz per pound of body weight per day. Or at least aim to drink 5-6 20 oz bottles of water per day.
FIBER: Focus on high fiber foods, and whole grains with at least 3g of fiber per serving. Fiber controls blood glucose and therefore helps to control inflammation.
GLUCOSAMINE/CHONDROITIN SULFATE: Researchers have found both effective for promoting joint health . Found in the body naturally, glucosamine is a form of amino sugar believed to play a role in cartilage formation and repair. Chondroitin sulfate, on the other hand, is a large protein molecule or proteoglycan that gives cartilage elasticity. Numerous studies have shown that regular use of glucosamine and chondroitin sulfate offers pain relief similar to that offered by anti-inflammatory drugs, such as ibuprofen or aspirin, but minus the gastrointestinal upset that may accompany long-term use of these medications. A daily dose of 1,200 mg has been shown to reduce joint pain.
It is never too early to take good care of your joints so that you are able to work out longer and more importantly remain pain free. Always begin your workout with range-of-motion exercises or an aerobic warm-up . Lift with perfect form. Ice your joints following exercise to reduce pain and swelling.
Joint pain should not go untreated. Don’t try to self diagnose. Be sure to get an opinion from a trusted sports doctor first to determine exactly what your problem is.