Posted by: renssuperawesomepage | July 30, 2012

Is sugar a friend?

What is sugar?

Basically sugar is sucrose, a molecule formed of 12 atoms of carbon, 22 atoms of hydrogen, and 11 atoms of oxygen (C12H22O11). Like all compounds, sugar is a carbohydrate. It’s found naturally in most plants.

Sucrose is actually two simpler sugars stuck together: fructose and glucose. In cooking recipes, a little bit of acid (for example, some lemon juice) will cause sucrose to break down into these two forms.

How is white refined sugar (fructose) absorbed?

After consuming fructose, it is mainly absorbed by your liver. This is NOT the case with glucose, nearly every cell in your body consumes glucose, so it’s normally utilized for energy immediately after consumption.

So where does all of this fructose go, once you consume it?

Onto your thighs!!!! It is turned into FAT (VLDL and triglycerides), which means more fat deposits throughout your body.

Eating Fructose is Far Worse than Eating Fat!

  • Fructose elevates uric acid, which causes your smooth muscle cells to contract, this raises your blood pressure and can potentially damage your kidneys. Increased uric acid over time may also leads to chronically inflamed blood vessels causing heart attacks and strokes; also scientific research and evidence shows that some cancers are caused by chronic inflammation.
  • Fructose causes you to gain weight by fooling your metabolism—it turns off your body’s appetite-control system which results in you eating more and developing insulin resistance (diabetes).
  • Fructose rapidly leads to weight gain and abdominal obesity (“beer belly”)
  • Fructose metabolism is very similar to ethanol metabolism (non-alcoholic fatty liver disease). It’s basically alcohol! and we feed this to children

These effects have not been shown when we consume starch (or glucose), suggesting that fructose is a “bad carbohydrate” when consumed in excess of 25 grams per day. It is probably why the low-carb diets are successful.

 

Fruit has sugar in it, fruit is good for you isn’t it?

Fruits still contain fructose, but whole fruits also contain antioxidants and vitamins which reduce the effects of fructose.

HOWEVER Juices, are nearly as harmful as soda because during the juicing process a lot of the antioxidants are lost but fructose remains and is also added.

fruits are certainly good for you and have health benefits, but when you consume consume large amounts of fructose it will be detrimental your biochemistry and physiology. Keep in mind the average fructose dose is 70 grams per day which exceeds the recommend limit by 300 %. So mindful with your fruit consumption. By eating raw foods, and exercising you will be the exception and stay healthy.

This chart below belongs to Dr. Johnson  which you can use to estimate how much fructose you’re getting in your diet. Remember, you are also likely consuming additional fructose if you consume any packaged foods and fast food take aways.

Fruit Serving Size Grams of Fructose
Limes 1 medium 0
Lemons 1 medium 0.6
Cranberries 1 cup 0.7
Passion fruit 1 medium 0.9
Prune 1 medium 1.2
Apricot 1 medium 1.3
Guava 2 medium 2.2
Date (Deglet Noor style) 1 medium 2.6
Cantaloupe 1/8 of med. melon 2.8
Raspberries 1 cup 3.0
Clementine 1 medium 3.4
Kiwifruit 1 medium 3.4
Blackberries 1 cup 3.5
Star fruit 1 medium 3.6
Cherries, sweet 10 3.8
Strawberries 1 cup 3.8
Cherries, sour 1 cup 4.0
Pineapple 1 slice                         (3.5″ x .75″) 4.0
Grapefruit, pink or red 1/2 medium 4.3
Fruit Serving Size Grams of Fructose
Boysenberries 1 cup 4.6
Tangerine/mandarin orange 1 medium 4.8
Nectarine 1 medium 5.4
Peach 1 medium 5.9
Orange (navel) 1 medium 6.1
Papaya 1/2 medium 6.3
Honeydew 1/8 of med. melon 6.7
Banana 1 medium 7.1
Blueberries 1 cup 7.4
Date (Medjool) 1 medium 7.7
Apple (composite) 1 medium 9.5
Persimmon 1 medium 10.6
Watermelon 1/16 med. melon 11.3
Pear 1 medium 11.8
Raisins 1/4 cup 12.3

What process does sugar go through before it hits our shelves?

Before sugar is processed (Raw sugar) it  has a yellow to brown colour. To make a white product, sulfur dioxide is boiled through the cane juice before it evaporates; this chemical BLEACHES!!!  This process is called “mill white, “plantation white,” and “crystal sugar.” This form of sugar is the most commonly consumed.

After this process the sugar solution is broken down by the addition of phosphoric acid (found in rust removal) and calcium hydroxide (used in sewage treatment) which combine to form calcium phosphate.

After any remaining solids sifted out, the syrup is decolored by separation through a bed of activated carbon or coal; in the past bone char was used, but Some remaining colour-forming foam adsorbed to the carbon bed. The purified syrup is then concentrated to supersaturation and repeatedly candied under a vacuum, to produce white refined sugar. Additional sugar is salvaged blending the remaining syrup with the overlays and again crystallizing to produce brown sugar. When no more sugar can be recovered, the final syrup still contains 20–30 % sucrose and 15–25 % glucose and fructose.

High Fructose foods to keep away from

  • chocolate bars
  • lollies
  • ice creams and flavoured yoghurts
  • bread
  • all comercial cerials (kellogs, uncle tobys ets)
  • condiments (tomato, bbq sauce etc)
  • canned vegetables
  • bottled salad dressings
  • musli or energy bars

Resources used for this article

http://www.exploratorium.edu.html

http://en.wikipedia.org

http://askville.amazon.com

http://www.hvainternational.nl/prod04.htm

http://www.likecool.com

http://articles.mercola.com

http://www.masterfoods.com.au

Posted by: renssuperawesomepage | February 9, 2012

Bicarbonate soda, a performance enhancer for runners

Scientists have officially proven what athletes have been claiming for years that bicarbonate of soda, can have a significant effect on the endurance and speed of an athlete.

A study at Loughborough University found that of nine swimmers who took baking soda before an event, eight reduced their times, the Times reports. (dailymail.co.uk)

How does it work?

The pH level in  muscle cells is slightly alkaline while at rest meaning there’s a  relatively low concentration of hydrogen ions.  Normally, it is at this level that enzymes that produce energy via the lactic acid and oxygen energy systems perform at their peak.  Experts believe that if the concentration of hydrogen ions and acidity increases in the muscle cell, then the optimal functioning of these enzymes will be disturbed and energy production will decrease.  Fatigue and decreased performance may result because of increased acid production within the muscle cell when the lactic acid energy system is used during high intensity exercise such as running or swimming.

Your body produces and uses baking soda to protect its blood from acidity,keeping this in mind coaches have been using bicarbonate supplements to reduce muscle acidity and improve performance.

Only a few top coaches have mastered its use through trial and error – and kept the results to themselves.  Only in the last decade has intensive research put this information into scientific journals.  The secrets of bicarbonate loading – how much to take, when to take, and what kinds of performance benefit are now available.

Muscle biopsy’s on athletes HAVE shown that after bicarbonate loading, the less acidic your blood pH, the less acidic your muscle.

Athletes who mainly rely on the use of the lactic acid energy system, such as bodybuilders, during exercise get the most benefits from alkaline salts compared to endurance athletes who find them not beneficial as aerobic athletic events do not produce lactate rapidly in the muscle cell.

 

Are there side effects?

Athletes in the past have abandoned using bicarbonate of soda to aid their running as they experience side effects of indigestion and diarrhoea, which would clearly inhibit performance. This may happen if the wrong dosage is taken. NEVER try this for the first time on race day!

There are no known long-term side effects of taking bicarbonate of soda but keep in mind, baking soda is a cooking product that helps batter to rise.

Dosage..

300mg per kg of their mass if they are male and 250mg per kg if they are female. This should be split into 5 parts, starting 3 hours before running and then each dose being at 30 minutes intervals with the last one 1 hour before the event or match.

Note; please understand that every athlete is different and results or side effects may vary.

resources used for this article

http://www.momentumsports.co.uk

http://www.dailymail.co.uk

http://health.nytimes.com

for more information contact

Renai La Rocca www.infiniteefitness.com

 

 

Posted by: renssuperawesomepage | December 11, 2011

You could have Adrenal Fatigue and not know it!

What is adrenal Fatigue?

 

Adrenal fatigue occurs when adrenal gland function becomes inefficient.  80% of people (according to adrenal fatuigue.org) experience adrenal fatigue and the physical symptoms of stress at some point in their lives, yet this condition is frequently overlooked and misunderstood by the medical community.

 

What is the purpose of the Adrenal gland? 

Adrenal glands are triangle-shaped glands located on top of the kidneys.

The outer part of the adrenal gland is called the cortex and produces steroid hormones such as cortisol, aldosterone, and testosterone. The inner part of the adrenal gland is called the medulla and produces epinephrine and norepinephrine, which are commonly called adrenaline and noradrenaline.

When the glands produce more or less hormones than your body needs, you can become sick

 

What causes Adrenal Fatigue?

When your body is under an amount of stress — physical stress from over training, illness, or disease and/or emotional stress — the adrenal glands respond by increasing cortisol production. Cortisol helps your body deal with stress. However, when the body is in a constant state of stress, the adrenals can become exhausted from the constant demand for more cortisol and stop producing adequate amounts.

In addition to a chronic under production of cortisol, adrenal fatigue syndrome can also be caused or aggravated by corticosteroids — synthetic hormones like prednisone that are often found in prescribed drugs.

This heightened level of cortisol can,  shut the adrenal glands down, inhabit the immune system, and in some cases bring on psychotic-type behaviors. In more serious illnesses like rheumatoid arthritis, Hepatitis C, and especially HIV — where there appears to be a direct relationship between levels of cortisol in the body and death — reducing adrenal fatigue syndrome and improving adrenal function should be a high priority. While you will need to work with a good doctor to balance your hormone levels, you can help to lower your body’s demand for cortisol by improving your immune health  (eating healthy and exercising regularly) in order to fight recurrent infections. you can overcome fatigue by supplementing your diet with nutrients that provide your body with more energy to fight your way out of this vicious cycle and help you feel better.

What are the symptoms of Adrenal Fatigue?

 

The most common signs of adrenal fatigue include:

  •  continued fatigue
  • exhaustion
  •  trouble sleeping,
  • trouble getting out of bed,
  • depression
  •   anxiety
  •  sugar and/or salt cravings
  • weight gain and inability to lose  weight
  • increased effort to do everyday tasks
  • decreased sex drive
  •   decreased ability to handle stress
  • light-headed when standing up
  •  low  body temperature
  •  more prone to colds and flu
  •  less tolerance to  stress.

What can I do to regulate my stress levels?

  • try to get between 7 and 11 hours sleep at night
  • exercise daily
  • stay away from processed foods and sugars
  • set some time aside each day for “you time”
  • talk to a  counselor regularly

for more information contact Renai www.infiniteefitness.com

 

resources used for this article were

www.custommedicine.com.au

www.adrenalfatigue.org

http://www.checkconnect.com

 

 

 

What is Psycosomosis?

What causes ill-health? and what are the causes of good health? It’s generally accepted that many of the effects of both poor and good health are initially caused by an experience, a thought or feeling. Health experts call this the mind getting in the way of the body. The scientific name for this is psychosomosis. Some scientists say up to 50% of all illnesses are psychosomatic others say 75%, some of the metaphysical practitioners say that all illnesses are psychosomatic, that it stems initially from the mind. Why? well science has a way of not being able to explain any phenomenon. As an example no one can explain energy, no one can explain light, no one can explain how a cut heals, well they can explain the effects of it but why? how do the cells merge? what causes that? scientists can’t explain why a cold flares up of the reason for the cold in the first place. No one can explain gravity, all the scientific community can do is describe the effects.

Can attitude keep you healthy despite all bad health habits?

let’s explore this theory. Lets look at psychic healers, faith, raki etc they can actually heal the person they are concentrating on. How? there’s an apparent energy that’s some how exported from the healer to the subject, then the subject appears to be cured of whatever the illness, ache, or pain might be. When we describe the effects of an illness these effects are obvious. In the case of a cold it’s the sniffles, blocked nose etc. In the case of healing the effect is the negation of the discomfort. In some cases the discomfort even though seemingly chronic can disappear. And even though these symptoms of discomfort may have appeared years before, this transfer of energy from the healer to the subject disappears. why? whats happening? They say that germs cause illness, well that’s not enough! yes they have a mechanism to create the discomfort, but they’re involved in the atmosphere of everyone. We all breathe in air contaminated with germs. If someone coughs or sneezes in a crowed trillions of germs are unleashed into the air and in many cases are inhaled. Why doesn’t everyone in the area become ill? it’s not enough to simply say that germs cause illness!

The envelope analogy

Metaphorically speaking each body has a germ proof enclosure, an energy field that we can nickname an envelope. The envelope is a system of immunity that surrounds each person from the top of the head to the bottom of the feet. This envelope is there to protect the body against an attack by the free-floating germs and viruses. Let’s say that this envelope has a specific thickness to disarm the germ community. The natural function of the virus it to multiply and to re-create itself and to do that it has to attack and weaken a cell. Remember all this is metaphorical, lets say these germs testing the strength of the field, find it impossible to enter, grow and die. This envelope not only protects the physical but also the mental. Whenever there’s an extreme attack the envelope thickens in the area that’s being attacked, to ward off the invader. By thickening in one area the envelope thins in others. Normally the individual, even with an envelope of extreme thinness has enough energy to fight off the attack. The envelope is weakened by a great degree by the emotions of the person, for it also protects the mind.

The primary consideration for this protection is the mind! for that could be the strongest area of potential damage. So this means that emotions play an important role in an individual. Still speaking metaphorically, when we have a high emotional state the envelope covers that portion of the mind to protect it. Let’s say that unfortunately a person incurs a death in the family. The emotions experienced during the tragedy weaken that individual mentally, and to strengthen that portion of the person the envelope thickens above the mind. When the envelope is strengthened at the mind it’s weakened through out the rest of the body. So the germs or viruses find easier entrance to the person who is emotionally unstable. When an individual reacts in a certain way too fear or anger, that emotion creates a situation of great stress. More than one emotion comes into play and the envelope still weakens further to the point where occasionally there’s a tear and the germ community can find easy entrance to attack the individual. As long as the weakening effect is there, the person will remain ill. The illness peaks at the restoration of the envelope, then the part that allowed the entrance of the germs thicken. Once again lending support to the good health of the individual.

A headache usually comes when an individual undergoes emotional tension, a dislike of something, a negative view-point, a feeling of being trapped. A lot of the thinning occurs in the proximity of the disturbed area. Headaches and colds are among the first elements to respond to a weakened envelope or energy field. Is it a germ that causes a headache? In this case there’s a straining on the field and it acts in pain. The envelope looks to protect itself keeping itself at a certain thickness to protect the body. The envelope reacts by creating this particular pain as a warning to the individual. It might be saying something like “hey! stop this kind of thinking! Stop this tension that’s causing me (the envelope) stress!”

 

Can we create our own symptoms of illness?

Some people become so efficient at moving this envelope around that they CAN create their own reality in the form of illness. There are even some people when seem to subconsciously require an illness for one reason or another for example a secondary gain. Some people use their symptoms or illness to get something, either physical or emotional , out of the people they are involved with. Many people may heal from their symptoms with medications operations etc. however if that person were subconsciously using their illness for some sort of sympathy gain or as a form of control over another, and suddenly found that the illness had been removed, that person would subconsciously create more symptoms to use their illness as a form of control over family or social enviroment.

The Medical community through study has found proof that before the onset of a disastrous illness there has been a highly traumatic experience in that individual’s life. A study of terminal cancer going back 18 to 24 months shows that there’s been a high negative emotional experience in that person’s life.

for more information contact Renai at www.infiniteefitness.com

 

Posted by: renssuperawesomepage | October 14, 2011

Weak Glutes could destroy the athlete

The gluteus medius is the most important muscle in every runner and should also be considered in every running injury. So many athletes with overuse injuries of the lower leg have poor gluteus medius function, the correct strength and function of this muscle is one the most important components in the achievement of efficient running technique. It’s really not a bad thing to have too much glute strength. Most runners will have very powerful glutes compared to their overall size and body musculature, This is not so surprising when you consider that during running you are always either completely in the air on one leg. A good sports injury
practitioner should, be able to assess and retrain gluteus medius function.

Anatomy of the Hip

To have your glute activation patterns maximized you want the muscles that attach your thigh higher up on the hip controlling
movement of your thighs rather than muscles that attach lower on your hip. You want the muscles that attach your thigh bone to your hip keeping the head of your femur bone “tight” in the hip socket. When you don’t, you have
glute activation issues. The hip flexors catch lot of flack but they too are important and here’s why:

The hip flexors (psoas) are the most important muscle for hip flexion (moving your leg forward). The most important muscle for extending your hip (moving your leg back) is the gluteus maximus. Both of these muscles obviously attach high on the hip and control the femur bone (upper thigh). When they are in balance with the proper mobility you inherently have good glute activation patterns.

Often, people will have weak hip flexors, when they flex their hip, the muscles that attach lower down on the hip and thigh (such as the tensor fascia lata and rectus femoris), end up doing what the hip flexors should be doing. This also often leads to a posterior pelvic posture (flat-assed posture) that negates good glute and hip flexor activation in favor of hamstring and TFL activation and
allows the head of the femur to slide slightly out of the socket, often causing hip pain.

Excessively tight hip flexors with an anterior rotated pelvis, or a posture where the butt sticks, out can also inhibit glute function, People with tight hip flexors may have issues with hamstring strains and back pain, due to the excessive curve in
the lower back, but from a glute activation standpoint it’s definitely better to have tight hip flexors than weak hip flexors and it’s rather simple to correct the tightness issue.

(www.sportsinjurybulliten.com)

Muscle Imbalance

In most elete athletes the glutes DO fire correctly, but are not as strong as other lower body muscles (like the quadriceps), causing the body to use other muscles to do what the glutes SHOULD be doing, resulting in decreased performance and often some type of pain or injury in the long term. Whenever you perform a movement such as a squat, lunge, deadlift, jump, sprint, or any exercise that involves several different muscle groups, the majority of work will tend to be done by the strongest of those muscle groups. For example, if you have long arms and strong triceps you’ll probably get little chest contraction out of a bench press. The main problem many athletes have is they naturally have more strength and natural muscle cells in muscles other than their glutes, like their thighs.

Look at the athleticism of athletes that tend to easily develop massive quadriceps. They tend not to be very impressive athletes.  (often) Slow and Ground bound

Many gifted athletes turned bodybuilders will tell you that squats make their butts big and they have a more difficult time getting much lower quadriceps development. That glute dominance is a good thing from an athletic perspective. What happens sometimes is people who don’t naturally have great glute activation patterns and don’t have naturally good muscle balance (ie. Dont have
glutes that are naturally stronger than thighs) get in the weight room and do exercises that SHOULD be strengthening their glutes but they end up strengthening their thighs. When you throw them into an athletic environment the body will naturally use the strongest muscles to control movements, so now their quads and other muscles will want to do what the glutes should be doing.

Quadricep dominant

Tight overactive quads can also have a factor in glute function and are EXTREMELY common. Additionally, if you have knee pain chances are this is one of your major issues.

Quad dominant Athletes often tend to run back on their heels, their 10 and 20 metre  sprints are relatively faster than their 40’s
and 50’s, they often jump better than they sprint, and their strength tends to be ahead of their reactivity.

If you are quad dominant you will probably always test quad dominant to a certain extent. A lot of this is due to genetic structural and muscular qualities. However, shifting attention to your weaknesses can balance you out and increase your performance on movements that you don’t naturally do well on while continuing to push up your performance on those movements that you do.

Injuries caused by weak glutes

  • medial
    tibial stress syndrome or Achilles tendinitis/ shin splints due to the prolonged
    pronation of the foot
  • Hamstring
    tightness
  • Back  or hip pain
  • Knee pain

For more
information, corrective exercises or an assessment contact

www.infiniteefitness.com

 

sources used for this article

www.higher-faster-sports.com

www.sportsinjurybulletin.com

www.theflexibilitycoach.com

Posted by: renssuperawesomepage | September 16, 2011

Whey Protein, is it all it’s cracked up to be?

It seems these days with the working week becoming longer we are all turning to supplements and meal replacements as a quick and easy alternative to fast food. Many health practitioners and athletes swear by whey protein but is it really all it’s cracked up to be?

What is Whey Protein?

“Whey is left over when milk coagulates and contains everything that is soluble from milk. It is a 5% solution of lactose in water,
with some minerals and lactalbumin. It is removed after cheese is processed. The fat is removed and then is processed for human foods. Processing can be done by simple drying, or the protein content can be increased by removing lipids and other non-protein materials. Whey can be denatured by heat. High heat (such as the sustained high temperatures above 72 °C associated with the pasteurization process)” From the article whey protein
From the article (http://en.wikipedia.org/wiki/Whey_protein)

In other words whey protein is left over waste product produced by cows that has been pasteurized and dried.

What
is pasteurization?

If people really understood what happens to dairy products during the pasteurization process I’m 99 % sure they would stop buying products from conventional, commercial farmers. Yes Pasteurized milk means it has been heated to kill harmful bacteria. But it’s really not that simple. There are so many other concerns when it comes to Pasteurization and understanding this process
is vital when it comes to choosing a whey protein product.

The definition of pasteurization – the complete obliteration of enzymes. So what are you really putting into your body when you drink pasteurized milk or juice?

The definition of an enzyme- a complex protein produced by living cells that promotes a specific biochemical reaction by acting as a catalyst.

So in simple terms; protein powder is a result of dried up cow’s milk that has been heated to kill and damage proteins!

The Pasteurization process can have all sorts of effects on it’s products.

  • The more dead something is, the longer it takes our bodies to process it
  • We are told pasteurization is a good thing because it kills off all bacteria and disease so why has all recent outbreaks
    of salmonella occurred in pasteurized milk?
  • Heat alters the amino-acids in milk
  • Destroys vitamins- vitamin c loss < 50 %, vitamin B12 totally destroyed
  • Reduces availability of minerals
  • May alter lactose (contributing to lactose intolerance)
  • Puts unnecessary stress on the pancreas and has been linked to diabetes

Where does Whey come from?

Societies and regions throughout the world have established a healthy link with the inclusion of raw, organic dairy included in their everyday diet. Until recently, whey was considered a waste product by the dairy industry, and dairy farmers used to feed it to their pigs because it was cheap and it helped the pigs gain weight. It was only after dumping millions of gallons of whey into rivers
and roads that the cheese industry investigated making Whey protein from the waste product.

There is no doubt about it that studies have shown positive benefits of taking whey protein, but please be careful when reading studies and claims! The Whey protein used in the studies are of far better quality than the whey the manufacturer actually produces and sells under the claims of the study.

 

In order to establish the quality of whey you must qualify its source, what is its source?

Ok, so we have already established that whey is a product of cow’s milk. After giving birth a cow normally produces milk for up
to 12 weeks like any female Animal.

As any mother would know to producing milk is at the expense of the mum’s health.

  • Her tissues are damaged
  • She loses weight
  • She may become infertile
  • Her immune system drops so she is more
    susceptible to illness and diseases

In an organic cycle this is Mother Nature at work.

Commercial farmers have disrupted this cycle. They have extended the natural milking cycle of the mother cows by giving her a bovine growth hormone (rBGH). By using rBGH the farmer can postpone the end of the natural milking cycle by a further 8 to 12 weeks. This means that the poor mother cows body undergoes un-necessary stress for twice as long. These cows are also fed corn instead of grass.

Why?

One simple reason MONEY!

Corn is cheaper to purchase than grass and farmers found that the mother cows grew fatter by eating corn, so when it came time to sell her for meat she was worth more.

By extending her milking cycle they are able to double the milking production at the expense of the cows health. Yes the cows do become ill so the farmers are treating them with anti-biotics.

So if the only way to determine the quality of the whey was to qualify its source, how can you produce high quality whey
from sick cows?

 

What are the benefits of whey?

Whey is considered the richest known source of naturally occurring branched chain amino acids (leucine, isoleucine and valine). Therefore, it is recommended for highly active individuals and people who need to improve their overall health.

  • Whey protein stimulates protein synthesis that speeds up recovery and adaptation to stress.
  • Considerable amounts of whey protein can increase cellular glutathione levels. Glutathione is an  antioxidant responsible for defending the body against free radical damage and toxins.
  • Some studies in animals have suggested that milk proteins might reduce the risk of cancer.
  • Whey protein is essentially a milk protein.
  • Whey protein plays an important role as an antioxidant to help increase body immune system.
  • Consistent whey protein intake combined with exercise lead to consistent muscle building.
  • Whey protein might help T-cell activity and can also decrease wasting tissue.

Whey Protein and Weight Loss

Whey protein also aids in weight loss. Protein balances blood sugar levels, while carbohydrates cause blood sugar levels to fluctuate. When the blood sugar level is balanced, dieting individuals do not get tempted to eat often and therefore lose fat.

body cells, builds and also repairs muscles and bones, is a source of energy and controls many important body processes related to metabolism. Protein needs vary from person to person according to age, weight, sex, activity level and overall health. Many people like athletes, body builders, people with special medical needs, dieters etc. need more protein than a normal individual needs.

What long term effects can whey protein have on your body?

Side Effects Of Whey Protein

1. Allergic reactions: Because Protein powders are highly processed a lot of people cannot have a hard time processing the milk or may be lactose intolerant. This may cause severe allergic reactions.

2. Affects kidney function: Although there is no scientific evidence that proves that consuming whey protein does contribute to kidney dysfunction, some health experts believe that whey protein could affect the kidneys. However, it must be noted that all the experts who believe that consuming whey protein can affect the kidneys, also say that whey protein side effects are probable only if it is consumed in very high quantities and that too over many years.

3. Probable liver damage: This is one of those side effects that have not been proven scientifically. Again, some medical experts
do think that consuming large quantities of whey protein for many years on end can cause some damage to the liver. A small part of the medical community does seem to think that undue pressure is put on the liver to break down the high amount of protein present in whey products (and practically any other kind of protein supplement). This added pressure could lead to liver damage, is what they believe.

4. Development of osteoporosis: another side effect of whey protein that has never been proved but is considered to be one of the probable whey side effects is the onset of osteoporosis. The reason behind this is that consumption of high amounts of protein leads to an imbalance of minerals in the bones that causes loss of bone mineral density, thereby leading to osteoporosis. However, this side effect is also not scientifically proven.

 

Sources used for this article

http://www.maxmusclegrowth.com

http://www.pharmaceutical-drug-manufacturers.com

http://www.ppssuccess.com

http://en.wikipedia.org/wiki/Whey_protein

Through this article I hope I have provided enough
information for you to make up your own mind.

Article requested by Kirsty Welsh and Kristy Harvey

For more information or to request an article please contact
www.infiniteefitness@live.com.au

Posted by: renssuperawesomepage | September 7, 2011

Preservatives, What are they really doing to our body?

In modern day life it’s fabricated reality vs the organic
produce which man has lived off for thousands of years. Not surprisingly the
human cell is having a hard time keeping up with our modern day lifestyle.

“The small print on your Twinkies reads more like rocket
fuel than food for human consumption with unpronounceable test tube names
labelling chemicals manufactured in the cauldrons of industry” (http://www.freedomyou.com)

 

What
is it doing to your body?

There is no doubt that the world has fallen in love with
foods like ‘Twinkies, Oreos, or other nice tasting sweet test tube fabricated
foods, but is it at the expense of our health? What price are we really paying
for preservatives and additives that make our food taste better and are cheaper
to purchase?

The human body is composed of billions of living cells
which contain perfectly balanced amounts of water and organic substances. If
you have been living on the standard “western food” for most of your life, without
any health problems it’s because of your body’s amazing defence mechanism. When
ingesting foods rich in preservatives like the Twinkie you are ingesting
thousands of toxins into your body. Toxins increase the risk of disease and
premature death. Disease is like heating a pot of water. When the water becomes
too hot, it quickly boils over. The biochemistry of the body will absorb toxins
only to a point. There is a boiling point—illness!

Chemicals
which have the power to produce mutations through chromosome damage are called
mutagens. They cause disruptions of the genetic code which are responsible for
over 15,000 inheritable, genetic disorders. Sadly, they may have a drastic
consequence to generations to come.

 

How are they using preservatives in everyday food?

The new fashion for the food industry is manufacturing products that look and taste
appealing without any consideration into the nutritional value of the food.
Processed food is loaded with chemical additives and DESIGNED to be addictive! manufactured
first for profit.

Don’t be fooled! it’s not just your cakes and biscuits that are packed with additives,

  • Sulphur
    is used to keep dried fruit fresh. Formaldehyde which is used to retard corpse
    decomposition is added to disinfect frozen vegetables.
  • The
    blue shimmer on the surface of luncheon meat is the result of sodium nitrate.
    Sodium nitrate is commonly used in the preservation of ham, bacon, sausage and
    bologna to keep meat looking red, when normally, it would have decomposed into
    an unappealing gray. In the stomach, sodium nitrate is converted into nitrous
    acid which is suspected of inciting stomach cancer. Germany and Norway have
    banned the use of this powerful toxin.
  • The
    food that they feed conventional farming chickens contains arsenic to stimulate
    growth, increase egg-production and give the chicken a yellowed skin.
  • Aluminium
    compounds are added to baking powder, aspirin, antacids, beer, table salt and
    antiperspirants. It also leaches into our food and water through cookware, soft
    drink cans and aluminium foil.
  • Potatoes…..
    Harmless enough?  Because of their bad
    habit of sprouting, they are coated with the chemical inhibitor, maleic
    hydrazide, which has resulted in cancer in laboratory animals.
  • Ice
    cream producers use propylene glycol, the same substance in antifreeze and
    paint remover. Carboxymethylcellulose doesn’t sound very appealing does it? is
    a stabilizer, used in ice cream, salad dressing, cheese spreads and chocolate
    milk. It has produced tumours in 80% of rats injected. Yet, the food industries
    flatly deny it as a carcinogen, for the reason that when it was given to the
    rats orally, it didn’t cause cancer.
  • For
    50 years, producers have added brominated oils to bottled fruit juice to
    maintain a look of freshness—even after 6 months of storage. Unfortunately,
    brominated oils have side effects. They produce changes in heart tissue,
    enlargement of the thyroid, kidney damage, decrease in liver metabolism and
    cause withered testicles. Canada, Holland, and Germany have banned brominated oils
    in the production of bottled drinks, yet they can still be imported from other
    countries.

 

If it’s bad why are they using it?

The processed food industry loads fat, sugar and salt into their products because
they are cheap. They use chemicals to change these cheap, raw materials into
brightly-coloured, tasty products which last longer on our shelves. Food
producers buy the cheapest raw materials, manufacture the product as quickly as
possible, then sell it for the highest price. Good good for making money, but at what cost to our health?.

Before cyclamate was banned, it was used to sweeten drinks which
contained 28.5% of this substance. It was discovered that 30% of humans
converted as much as 40% of the cyclamates ingested into Cyclohexylamine which
produces chromosome damage in animals, a high rate of still-born young, and
birth defects. It was then banned. It seems as if food companies will do just about anything to enhance
the taste and textures of their products. The aim is to increase the pleasure
of eating even if it means compromising nutritional value and human health.

MONOSODIUM
GLUTAMATE

A common example of the thousands of chemicals used in our new high-tech foods
is monosodium glutamate. MSG is like glutamic acid, an amino acid that is used
in the function of the brain. Dr. John W. Olany of the University School of
Medicine, in St. Louis, decided to test MSG by injecting it into infant mice.
After the MSG injection, nerve cells became dramatically swollen. Within several hours, these cells died. It was discovered
that the enzymes which help to metabolize MSG in adults do not exist in
infants. It is suspected that instead of the nutrient glutamic acid, MSG is
carried to the brain, causing a dangerous excess.

The average consumer eats over one gram of MSG
per day. When pregnant women eat MSG, it passes through the placenta. MSG fed to
growing rats, reduced their growth rate by 16%. The effect on the human fetus
is still unknown!

FOOD
COLORING

Synthetic colour adds nothing to nutritional value. Numerous colours have been
banned after years on the market, only to discover that they were
carcinogenic.

All food
colours used today are of polycyclic aromatic hydrocarbons that are universally
suspect as carcinogenic. Food industries argue that food colouring is safe
because it causes cancer only when injected into rats, not when they are feeding
on it. Therefore, the government gives manufacturers the freedom to use food
colouring as they please. Children are attracted to bright colours. Fruit
loops, gum balls, popsicles and fruit drinks are mostly colour and sugar. The
food industry is making millions on selling chemical substances that have zero
value to health

  • Dyes,Bleaches,antioxidants,
    preservatives, chemical flavors, buffers, noxious sprays, alkalizers,
    acidifiers, deodorants, moisteners, drying agents, expanders, modifiers,
    emulsifiers, stabilizers, thickeners, clarifiers, disinfectants, defoliants,
    fungicides, neutralizers, anticaking and antifoaming agents, hydrolyzers,
    hydrogenators, herbicides, pesticides, synthetic hormones, antibiotics,
    steroids and four thousand other drugs that just make your mouth water with
    anticipation.

They find their way into the human food chain and become the raw materials for every cell
of your body. They disrupt the natural chemistry resulting in cancer, diabetes,
heart disease, kidney disease, allergies, emphysema, stomach ulcers, premature
aging, impotence, hypoglycemia and arthritis. These countless diseases exist
because chemically-synthesized substances disrupt the bio-chemistry of hundreds
of billions of microscopic living cells which make up the body.

The life of most cells is short; new cells are constantly being made to replace dead ones.
The raw materials for this rebuilding come from the blood stream. When it contains
toxins, the process of rebuilding cells is disrupted. Resistance to disease
decreases. If you have a genetic weakness and continue to eat processed foods,
the effect of toxins will increase the risk of becoming a host to disease or
premature death.

How Do I Identify these products in food labels?

Preservatives are often disguised in food
lables as numbers  (eg preservative 220)

Here is the table

Additive
Number
Name of
Food Additive
Hyper-activity Asthma Cancer
102
& E102
Tartrazine
(food color)
H A C
104
& E104
Quinoline
Yellow (food color)
H A C
107
& E107
Yellow
2G (food color)
H A C
110
& E110
Sunset
Yellow (Yellow food color #6)
H A C
120
& E120
Carmines,
Cochineal (food color)
H A
122
& E122
Azorubine,
Carmoisine (food color)
H A C
123
& E123
Amaranth
(Red food color #2)
H A C
124
& E124
Ponceau,
Brilliant Scarlet (food color)
H A C
127
& E127
Erythrosine
(Red food color #2)
H A C
E128 Red 2G
(Red food color)
H A C
129
& E129
Allura
Red AC (food color)
H A C
E131 Patent
Blue (food color)
H A C
132
& E132
Indigotine,
Indigo Carmine (food color)
H A C
133
& E133
Brilliant
Blue (food color)
H A C
142
& E142
Acid
Brilliant Green, Green S, Food Green (food color)
H A
143 Fast
Green (food color)
A
150
& E150
Caramel
(food color)
H
151
& E151
Activated
Vegetable Carbons, Brilliant Black (food color)
H A C
154 Food
Brown, Kipper Brown, Brown FK (food color)
H A C
155
& E155
Chocolate
Brown HT, Brown HT (food color)
H A C
160b
& E160b
Bixin,
Norbixin, Annatto Extracts (yellow, red to brown natural colors)
H A
E173 Aluminium
(preservatives)
C
E180 Latol
Rubine, Pigment Rubine (preservatives)
H A C
200
&E200-203
Potassium
& Calcium Sorbates ,Sorbic Acid (preservatives)
H A
210
& E210
Benzoic
Acid (preservatives)
H A C
211
& E211
Sodium
Benzoate (preservatives)
H A
212
& E212
Potassium
Benzoate (preservatives)
A
213
& E213
Calcium
Benzoate (preservatives)
A
E214 Ethyl
Para Hydroxybenzonate (preservatives)
A
E215 Sodium
Ethyl Para Hydroxybenzonate (preservatives)
A
216
& E216
Propyl
P Hydroxybenzonate, Propylparaben (preservatives)
A
E217 Sodium
Propyl P Hydroxybenzonate (preservatives)
A
220
& E220
Sulphur
Dioxide also Sulfur dioxide (preservatives)
H A
221
& E221
Sodium
Sulfite or Sodium Sulphite (preservatives)
A
222 Sodium
Bisulfite or Sodium Bisulphite (preservatives)
A
223
& E223
Sodium
Metabisulfite or Sodium Metabisulphite (preservatives)
A
224
& E224
Potassium
Metabisulphite or Potassium Metabisulfite (preservatives)
A
225
& E225
Potassium
Sulfite or Potassium Sulphite (preservatives)
A
E226 Calcium
Sulfite or Calcium Sulphite (preservatives)
A
E227 Calcium
Hydrogen Sulphite or Calcium Hydrogen Sulfite (preservatives)
A
E228 Potassium
Bisulfite, Potassium Hydrogen Sulfite or Potassium Bisulphite, Potassium
Hydrogen Sulphite (preservatives)
H A
E230 Diphenyl,
Biphenyl (preservatives)
C
E231 Orthophenyl
Phenol (preservatives)
C
E236 Formic
Acid (preservative)
C
E239 Hexamine,
Hexamethylene Tetramine (preservatives)
C
249
& E249
Potassium
Nitrate (preservative)
A C
250
& E250
Sodium
Nitrite (preservative)
H A C
251
& E251
Sodium
Nitrate (preservative)
H C
252
& E252
Potassium
Nitrate (preservative)
H C
260
& E260
Acetic
Acid, Glacial (preservatives)
A
280 to
283
Calcium
or Potassium or Sodium Propionates, Propionic Acid (preservatives)
H A
310
& E310
Propyl
Gallate (Synthetic Antioxidant)
A C
311
& E311
Octyl
Gallate (Synthetic Antioxidant)
A
312
& E312
Dodecyl
Gallate (Synthetic Antioxidant)
A
319
& E319
TBHQ,
Tert Butylhydroquinone (Synthetic Antioxidants)
H A
320
& E320
Butylated
Hydroxyanisole (BHA) (Synthetic Antioxidants)
H A C
321
& E321
Butylated
Hydroxytoluene (BHT) or Butylhydroxytoluene (Synthetic Antioxidants)
H A C
330
& E330
Citric
Acid (NOT DANGEROUS naturally occurring e330 & 330 citric acid
additive – can contain sulfites and mold, explained earlier in the article
next to this table printable version link.)
407
& E407
Carrageenan
(Thickening & Stabilizing Agent)
A C
413
& E413
Tragacanth
(thickener & Emulsifier)
A
414
& E414
Acacia
Gum (Food Stabilizer)
A
416 Karaya
Gum (Laxative, Food Thickener & Emulsifier)
A
421
& E421
Mannitol
(Artificial Sweetener)
H
430 Polyxyethylene
Stearate (Emulsifier)
C
431 Polyxyl
Stearate (Emulsifier)
C
E432 –
E435
Polyoxyethylene
Sorbitan Monostearate (Emulsifiers Gelling Stabilisers Thickeners Agents)
C
433 –
436
Polysorbate
(Emulsifiers)
C
441
& E441
Gelatine
(Food Gelling Agent)
A
466 Sodium
CarboxyMethyl Cellulose
C
507
& E507
Hydrochloric
Acid (Hydrolyzing Enhancer & Gelatin Production)
C
518
& E518
Magnesium
Sulphate (Tofu Coagulant)
C
536
& E536
Potassium
Ferrocyanide (Anti Caking Agent)
A
553
& E553 & E553b
Talc
(Anti Caking, Filling, Softener, Agent)
C
620 –
625
MSG
Monosodium Glutamate, Glutamic Acid, all Glutamates (Flavour Enhancers)
H A C
627
& E627
Disodium
Guanylate (Flavour Enhancers)
H A
631
& E631
Disodium
Inosinate 5 (Flavour Enhancers)
A
635
& E635
Disodium
Ribonucleotides 5 (Flavour Enhancers)
A
903
& E903
Camauba
Wax (used in Chewing Gums, Coating and Glazing Agents)
C
905
& 905 a,b,c
Paraffin
and Vaseline, White Mineral Oil (Solvents, Coating and Glazing, Anti Foaming
Agents, Lubricant in Chewing Gums)
C
924
& E924
Potassium
Bromate (Agent used in Bleaching Flour)
C
925
& E925
Chlorine
(Agent used in Bleaching Flour, Bread Enhancer and Stabiliser)
C
926 Chlorine
Dioxide (Bleaching Flour and Preservative Agent)
C
928
& E928
Benzoyl
Peroxide (Bleaching Flour and Bread enhancer Agent)
A
950
& E950
Potassium
Acesulphame (Sweetener)
C
951 Aspartame
(Sweetener)
H A
952
& E952
Cyclamate
and Cyclamic Acid (Sweeteners)
C
954
& E954
Saccharine
(Sweetener)
C
1202
& E1202
Insoluble
Polyvinylpyrrolidone Insoluble (Stabiliser and Clarifying Agent added to
Wine, Beer, Pharmaceuticals)
C
1403 Bleached
Starch (Thickenner and Stabiliser)
A

Resources used for this article

http://www.traditionaloven.com/articles/122/dangerous-food-additives-to-avoid

http://www.freedomyou.com

article requested by Danielle Pomeroy

for questions about this article or to request a subject E-mail
http://www.infiniteefitness@live.com.au

Posted by: renssuperawesomepage | August 31, 2011

Welcome Friends!

Welcome all to the one, the only, Ren’s Super Awesome Page!

The purpose for this blog?   EDUCATION!

Why?    The web and media bombard us daily with do’s and don’ts, what’s good and bad but did you know that often the scientists who research information for studies linked to the media are “Often” not always but “often’ paid by organizations or government bodies to result in a certain outcome. That’s right they only give you one side of the story.

My aim… to give you both sides of the story based on scientific evidence and links where you can research further and make your own decision as to what’s good or bad

What Else??? Training tips and stretches to help you achieve your health and fitness goals

How can I request a topic ? Simply like the Infinitee Fitness page on Face book   http://www.facebook.com/#!/pages/Infinitee-Fitness/250803778285503  and post your question

Love and chi

Renai

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