Find out when the best time to exercise
Saturday, March 1, 2014
Find out when the best time to exercise - Due to a solid routine, sometimes a person is very difficult to find a suitable time for exercise and. It turns out the time when doing sports also have a big impact on the results as desired. Now you do not need to be confused anymore when looking for the right time to do sports, because the experts will reveal the best advice when to exercise.
5 This is the best time to exercise can be done, as quoted from Shine!
Before the meeting is held
If you follow the meeting which will be unpleasant and stressful, trying to do sports. Because of the exercise, the body will trigger a reaction in which dopamine-producing core will keep your body relaxed and stress would be reduced. By doing so, you will be eager to follow the meeting. Effects of dopamine on the body can be felt 15 minutes after exercise.
Before sleep
This can be done if you have trouble sleeping soundly. Previous research reveals that exercise before bed can worsen insomnia. In fact on the contrary, a recent study from the National Sleep Foundation showed that people who exercised at any time before bed have a better quality of sleep than those who never exercise. If you difficulty sleeping, doing yoga for a while before going to bed. research shows that doing 30 minutes of yoga can improve quality of sleep and make you fall asleep faster.
Reduce the level of injury
If you want to exercise to reduce the risk of injury, select the afternoon. For some people exercise in the morning after waking up may be causing injury because the body is not yet ready to move. But if doing sports d evening after work, the body is ready for exercise, which is at 4 pm until 8 pm.
Lose weight
If you want to lose weight, exercise was before breakfast. Exercising in the morning to maximize the bodys potential to burn fat. People who exercise are known to experience sebelums arapan burning 20 percent more fat than people who exercise after eating.
Increase muscle
Exercise after dinner will make you faster muscular body. After dinner exercise is also easier to do so you can boost energy and muscle.
Thats a good time to exercise every day. Choose a time that suits your needs. Good luck!
5 This is the best time to exercise can be done, as quoted from Shine!
Before the meeting is held
If you follow the meeting which will be unpleasant and stressful, trying to do sports. Because of the exercise, the body will trigger a reaction in which dopamine-producing core will keep your body relaxed and stress would be reduced. By doing so, you will be eager to follow the meeting. Effects of dopamine on the body can be felt 15 minutes after exercise.
Before sleep
This can be done if you have trouble sleeping soundly. Previous research reveals that exercise before bed can worsen insomnia. In fact on the contrary, a recent study from the National Sleep Foundation showed that people who exercised at any time before bed have a better quality of sleep than those who never exercise. If you difficulty sleeping, doing yoga for a while before going to bed. research shows that doing 30 minutes of yoga can improve quality of sleep and make you fall asleep faster.
Reduce the level of injury
If you want to exercise to reduce the risk of injury, select the afternoon. For some people exercise in the morning after waking up may be causing injury because the body is not yet ready to move. But if doing sports d evening after work, the body is ready for exercise, which is at 4 pm until 8 pm.
Lose weight
If you want to lose weight, exercise was before breakfast. Exercising in the morning to maximize the bodys potential to burn fat. People who exercise are known to experience sebelums arapan burning 20 percent more fat than people who exercise after eating.
Increase muscle
Exercise after dinner will make you faster muscular body. After dinner exercise is also easier to do so you can boost energy and muscle.
Thats a good time to exercise every day. Choose a time that suits your needs. Good luck!
Top 10 Links of the Week 10 29 10 – 11 4 10
Today, its lotsa food politics, a temporary (but sufficiently fabulous) Thanksgiving section, and a guest appearance from the greatest Scandinavian cook in history. (No, its not Marcus Samuelsson.)
1) Christian Science Monitor: The End of Cheap Food
Fascinating, relatively short piece on world food economics, in which it’s explained why countries with improving qualities of life will ultimately drive up global grocery costs. The last quote kind of sums it up: “Americans have become accustomed to cheap and abundant food … They’re about to get a rude surprise.”
2) Chicago Sun-Times: Kids in kitchen are worth the trouble - Hands-on cooking at an early age can help foster mental, social skills
Mirror neurons, meaning, responsibility, higher-level learning, sensory learning, active learning, simplicity, skill building, and purpose. What do these things all have in common? Yes, theyre words, spelled with letters. But they’re also qualities developed/enhanced when your kid helps out in the kitchen. Hand em some butter knives and get goin’, ‘rents!
3) Daily Mail UK: Eating fruit and vegetable peel could combat cancer
Banana peels: they’re not just for tripping up Yosemite Sam anymore. Turns out, garlic skin, pineapple cores, and … stay with me here … kiwi husks (yep) are superb cancer fighters. Sure, they need a little extra prep, but maybe it’s worth it? Maybe? Yeah, I need a minute to think about that kiwi thing.
4) Food Politics: The food movement’s new frontier: “ultra-processing”
This Marion Nestle piece has been all over the interweb this week, thanks largely to its neat summary of a larger article in the Journal of the World Public Health Nutrition Association (or, in journal acronym parlance, JWPHNAUIDOHFEUNSFUS). The author, Carlos Monteiro, devised a tri-level classification for processed foods. Level 1 is unprocessed, Level 2 is minimally processed, and Level 3 is ultra-processed, and includes almost every convenience product out there. Guess which is the unhealthiest? Yeah. It’s that one. Interesting stuff, not least because Nutritionism is highlighted as a veddy bad ting.
5) HuffPo: Whole Foods Doubles Net Income
Wow. You knew Whole Paycheck was doing well, but not this well. They attribute the growth to, “more competitive pricing and efforts during the quarter to appeal to its core customers concerns about healthy eating, animal welfare and sustainable seafood.” Makes sense. Everybody, invest now!
6) Good Eater: For Young Locavores - Eating Local on a Budget
I’m trying to think of ways to describe this piece that don’t already appear in the title, but that headline pretty much sums it up. So, hey! Young locavores! Check this thing. It’s about eating local on a budget. But you knew that.
7) The Simple Dollar: Review – Cut Your Grocery Bill in Half
Trent lays out a chapter-by-chapter summary of the new book from the Economides (“World’s Cheapest”) Family, expanding on key theories within the text. Really, it’s kind of a primer for thriftier, healthier eating in itself, making it worth the read.
8) Serious Eats: Midterm Elections - Who Will Be the Next Chair of the Senate Agriculture Committee?
Agribusiness stalwart Blanche Lincoln (D-AR) is out (with a vengeance), so who’s to take her place? According to Obama Foodarama, it’s looking like Debbie Stabenow of Michigan, who may be in a position to challenge Big Ag on certain policies.
9) Wise Bread: 6 Plant-Based Diet Tricks for Carnivores
This dovetails nicely with Leigh’s piece from yesterday, if you’re looking to chop some meat. Er … cut some meat out of your diet. Oh, English language. How you confound me sometimes.
10) AOL News: Security Gourd - Man Fights Off Robber With Squash
Butternut squash: more effective than handguns, and only ten times as heavy. Im thinkin the NYPD might want to look into this.
HONORABLE MENTIONS
Chow: What’s the Difference Between Types of Oatmeal?
Don’t know your instant from your steel-cut? Now you do.
Money Saving Mom: What Meals Can I Cook Without an Oven?
As it turns out, many.
stonesoup: Knife Skills – How to Chop Like a Chef
I link to lots o knife skills posts, cause theyre important. Anyway, here’s another one.
THANKSGIVING
The Swedish Chef: Cårven der Pümpkîn
I’m a week late on this, but is der Swedish Chef ever unwelcome? No. And there’s a chainsaw. Mork mork mork!
Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!
1) Christian Science Monitor: The End of Cheap Food
Fascinating, relatively short piece on world food economics, in which it’s explained why countries with improving qualities of life will ultimately drive up global grocery costs. The last quote kind of sums it up: “Americans have become accustomed to cheap and abundant food … They’re about to get a rude surprise.”
 |
| From Diet-blog. |
Mirror neurons, meaning, responsibility, higher-level learning, sensory learning, active learning, simplicity, skill building, and purpose. What do these things all have in common? Yes, theyre words, spelled with letters. But they’re also qualities developed/enhanced when your kid helps out in the kitchen. Hand em some butter knives and get goin’, ‘rents!
3) Daily Mail UK: Eating fruit and vegetable peel could combat cancer
Banana peels: they’re not just for tripping up Yosemite Sam anymore. Turns out, garlic skin, pineapple cores, and … stay with me here … kiwi husks (yep) are superb cancer fighters. Sure, they need a little extra prep, but maybe it’s worth it? Maybe? Yeah, I need a minute to think about that kiwi thing.
4) Food Politics: The food movement’s new frontier: “ultra-processing”
This Marion Nestle piece has been all over the interweb this week, thanks largely to its neat summary of a larger article in the Journal of the World Public Health Nutrition Association (or, in journal acronym parlance, JWPHNAUIDOHFEUNSFUS). The author, Carlos Monteiro, devised a tri-level classification for processed foods. Level 1 is unprocessed, Level 2 is minimally processed, and Level 3 is ultra-processed, and includes almost every convenience product out there. Guess which is the unhealthiest? Yeah. It’s that one. Interesting stuff, not least because Nutritionism is highlighted as a veddy bad ting.
5) HuffPo: Whole Foods Doubles Net Income
Wow. You knew Whole Paycheck was doing well, but not this well. They attribute the growth to, “more competitive pricing and efforts during the quarter to appeal to its core customers concerns about healthy eating, animal welfare and sustainable seafood.” Makes sense. Everybody, invest now!
6) Good Eater: For Young Locavores - Eating Local on a Budget
I’m trying to think of ways to describe this piece that don’t already appear in the title, but that headline pretty much sums it up. So, hey! Young locavores! Check this thing. It’s about eating local on a budget. But you knew that.
7) The Simple Dollar: Review – Cut Your Grocery Bill in Half
Trent lays out a chapter-by-chapter summary of the new book from the Economides (“World’s Cheapest”) Family, expanding on key theories within the text. Really, it’s kind of a primer for thriftier, healthier eating in itself, making it worth the read.
 |
| Debbie Stabenow |
Agribusiness stalwart Blanche Lincoln (D-AR) is out (with a vengeance), so who’s to take her place? According to Obama Foodarama, it’s looking like Debbie Stabenow of Michigan, who may be in a position to challenge Big Ag on certain policies.
9) Wise Bread: 6 Plant-Based Diet Tricks for Carnivores
This dovetails nicely with Leigh’s piece from yesterday, if you’re looking to chop some meat. Er … cut some meat out of your diet. Oh, English language. How you confound me sometimes.
10) AOL News: Security Gourd - Man Fights Off Robber With Squash
Butternut squash: more effective than handguns, and only ten times as heavy. Im thinkin the NYPD might want to look into this.
HONORABLE MENTIONS
Chow: What’s the Difference Between Types of Oatmeal?
Don’t know your instant from your steel-cut? Now you do.
Money Saving Mom: What Meals Can I Cook Without an Oven?
As it turns out, many.
stonesoup: Knife Skills – How to Chop Like a Chef
I link to lots o knife skills posts, cause theyre important. Anyway, here’s another one.
THANKSGIVING
- Chow: 10 Vegetarian Thanksgiving Dishes
- The Kitchn: Help Me Make a Festive Meatless Dish for Thanksgiving
- Serious Eats: How to Choose Wine for Thanksgiving
The Swedish Chef: Cårven der Pümpkîn
I’m a week late on this, but is der Swedish Chef ever unwelcome? No. And there’s a chainsaw. Mork mork mork!
Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!
FDA Video On Diabetes Devices
A quick little video by the FDA on the devices used to check blood glucose and inject insulin:
________
True Gluten Free
Hi,
I thought I was going to be able to share about the "coconut oil" experiment, but Im not yet convinced either way on that one, yet. Im not much into taking the spoonfuls straight as I had thought I could do. Its just too much, so I cook my eggs with it and I make a little concoction for a snack that seems to help my appetite, which I eat about once a day and that is about it. What I started off doing was using some dry unsweetened coconut, about an equal portion of coconut oil and bakers chocolate, with a little sprinkle of xylitol and vanilla to make a kind of thick coconutty chocolate syrup. I only used the xylitol about twice when I switched to plain white Stevia.
I dont really like Stevia that much, but the xylitol was simply too sweet for my palate. After I ran out of desicated coconut, I switched to walnuts, and when those were gone, I simply ate the syrup. The only thing I think I can see from this is that I just dont seem to get any cravings for forbidden foods when I eat it, once day. If I eat it about 30 minutes before a meal, it does set my mouth to water for the food I am preparing but the food seems to satisfy me and I dont even recall when I last had a craving for something that I should not have. So far so very good.
In my investigating different diet programs I think I got way off track again. I keep believing it when some expert says that a little oatmeal is good for you. Well I should know better by now. A little oatmeal is not good for ME! I actually started to put weight on with one serving a day of oatmeal. When I got back up to 330 pounds and the complete frustration of watching the scale go up every day, I put a stop to the oatmeal all together. Perhaps I was eating too much oatmeal at a serving. I started off with 1 cup of uncooked old fashioned oats, as was recommended in something I was reading at the time. This makes a pretty huge amount of oatmeal. The next time I cooked only 1/2 cup of oatmeal and it still seemed like a lot to eat.
I dont like it the way my mom used to make it, which is pretty much like it says in the recipe on the box. I never pour milk or anything over it and I season it with garlic, pepper, curry powder and real salt and relate to it like it was a sort of soft meat loaf without the meat. I just like it that way. I learned to do that when I was a vegan for a while a few years ago. At that time I, of course, did not eat meat, but wanted something like meat loaf so I just made the oatmeal with real rolled oats which are firmer and seasoned it like I would a meat loaf and tried it. I really liked it and have eaten it that way ever since -- that is, when I eat it. I hope I never eat it again.
I started reading about the true gluten free diet and realized that I really need to get back on my original protein and raw veggies with occasional cooked veggies plan. Turns out my plan is actually gluten free. I did that about four days ago and have lost weight every morning since I stopped eating the oatmeal. Thank God!! Im back down to 325 with hopes of going lower.
I had clicked on a link from a trusted e-mail source and went to: http://www.glutenfreehealthsolution.com/index1.shtml which is the "infomercial" for the book on true gluten free eating plus another book with 103 true gluten free recipes. They sell it for $49 which seemed like a lot to me, so I tried the "leave the site method" to see if they had a better offer and I got it for $29 which seemed much more reasonable to me.
I have found the e-book to be packed with good information about gluten and true gluten free eating. It explained a lot of things, is easy to read, and I think that everyone should read it -- especially if you have some sort of chronic disease like rheumatoid arthritis, or other autoimmune diseases. It also explains the difference between Celiac disease and gluten sensitivity.
It seems that gluten sensitivity is not a disease but it causes other diseases, especially ones that are hard to nail down, like thyroid functioning that is "off" and even acid lux, irritable bowel syndrome, and asthma or osteoporosis. It is written by Dr. Peter Osborne who is a nutritionist and chiropractor who has helped thousands to go what he calls "true gluten free." He calls it that because the traditional grains that were thought to cause Celiac disease and other gluten sensitivities were wheat, rye, barley, and sometimes oatmeal. But he points out that every single grain there is has some kind of gluten in it. There are different kinds of gluten and even rice has another form of gluten that is different from the gliadin of wheat, but still affects certain individuals by causing mystery diseases.
He even lists all the ingredients that can be found in not only food but cosmetics, too that can affect the body in adverse ways. Ive witnessed the problems that a good friend of mine who has full blown Celiac disease goes through. It even sometimes affects her personality making her very sensitive and hyper. This is no joke and it is no fad diet. She suffers from abdominal pain and all sorts of problems if she even touches wheat flour. It severely limits her life, but she makes sure to carry clean food with her and keep herself on track most of the time. I feel for her.
Dr Osborne explains how you can tell if you are gluten sensitive and where to get the right kind of testing -- DNA testing -- so you can truly find out if you should go this route to heal yourself or not. There are certain DNA markers for gluten sensitivity that some individuals have and the only way to find out for absolute sure is to do that kind of a test. He shares how to get that testing done at www.GlutenFreeSociety.org
It has a charge to become a member and then a yearly fee, too, so I did not join, but if you find that you need what they have to offer, it seems like the perfect place to find out all you need to know about going true gluten free.
From what I read, you need to pay close attention to the ingredients on the labels of processed foods because there is no legal definition of what "gluten free" means. It is all voluntary and there has been some testing done of foods that say they are "gluten free" on the label but when tested they had gluten in them. My friend even pays attention to see if there are any notices on the label that say where the food has been processed.
His final program is pretty much like my original program that included veggies and animal protein. He also includes fruit, and potatoes, but being glucose intolerant, I need to limit those foods, too.
As far as I can tell, from my own experience and from observing my friend, it is a little difficult to completely give up all the processed foods we are used to, but it can be done. And when it is done, a person simply begins to feel alive and healthy again. Dr Osborne says that if your gluten sensitivity is severe it may take from six months to a year to finally clear everything up, but you can see real improvements after about two months on the program. I personally know that some changes will show up after only six days on the program -- it usually takes about six days of not eating any kind of bread for my pain levels to greatly reduce.
I noticed with eating the oatmeal that my back and hip pain returned with a vengence, so much so that I even had to ice my back a couple of times like in the old days. So that is it for me. I am back on the program that works for me, and glad of it.
One of the things that really surprised me was to discover that there are some mental disorders that clear up when that person stops eating grain. I had that confirmed by a family friend, with experience in this area, too. So... if you suffer from mystery aches and pains and never seem to find relief, check out the "true gluten free" information and see if it helps you regain your pain-free life back again. If you dont want to buy the books at this time, just attempt to leave the web site a third time and you can get a free PDF and MP3 recording that is very helpful, too, at: http://www.glutenfreehealthsolution.com/index1.shtml
Im glad it helped me get back on track.
Heres to your good health, Hip Hip, Hooray!!
Be back soon,
Marcia
I thought I was going to be able to share about the "coconut oil" experiment, but Im not yet convinced either way on that one, yet. Im not much into taking the spoonfuls straight as I had thought I could do. Its just too much, so I cook my eggs with it and I make a little concoction for a snack that seems to help my appetite, which I eat about once a day and that is about it. What I started off doing was using some dry unsweetened coconut, about an equal portion of coconut oil and bakers chocolate, with a little sprinkle of xylitol and vanilla to make a kind of thick coconutty chocolate syrup. I only used the xylitol about twice when I switched to plain white Stevia.
I dont really like Stevia that much, but the xylitol was simply too sweet for my palate. After I ran out of desicated coconut, I switched to walnuts, and when those were gone, I simply ate the syrup. The only thing I think I can see from this is that I just dont seem to get any cravings for forbidden foods when I eat it, once day. If I eat it about 30 minutes before a meal, it does set my mouth to water for the food I am preparing but the food seems to satisfy me and I dont even recall when I last had a craving for something that I should not have. So far so very good.
In my investigating different diet programs I think I got way off track again. I keep believing it when some expert says that a little oatmeal is good for you. Well I should know better by now. A little oatmeal is not good for ME! I actually started to put weight on with one serving a day of oatmeal. When I got back up to 330 pounds and the complete frustration of watching the scale go up every day, I put a stop to the oatmeal all together. Perhaps I was eating too much oatmeal at a serving. I started off with 1 cup of uncooked old fashioned oats, as was recommended in something I was reading at the time. This makes a pretty huge amount of oatmeal. The next time I cooked only 1/2 cup of oatmeal and it still seemed like a lot to eat.
I dont like it the way my mom used to make it, which is pretty much like it says in the recipe on the box. I never pour milk or anything over it and I season it with garlic, pepper, curry powder and real salt and relate to it like it was a sort of soft meat loaf without the meat. I just like it that way. I learned to do that when I was a vegan for a while a few years ago. At that time I, of course, did not eat meat, but wanted something like meat loaf so I just made the oatmeal with real rolled oats which are firmer and seasoned it like I would a meat loaf and tried it. I really liked it and have eaten it that way ever since -- that is, when I eat it. I hope I never eat it again.
I started reading about the true gluten free diet and realized that I really need to get back on my original protein and raw veggies with occasional cooked veggies plan. Turns out my plan is actually gluten free. I did that about four days ago and have lost weight every morning since I stopped eating the oatmeal. Thank God!! Im back down to 325 with hopes of going lower.
I had clicked on a link from a trusted e-mail source and went to: http://www.glutenfreehealthsolution.com/index1.shtml which is the "infomercial" for the book on true gluten free eating plus another book with 103 true gluten free recipes. They sell it for $49 which seemed like a lot to me, so I tried the "leave the site method" to see if they had a better offer and I got it for $29 which seemed much more reasonable to me.
I have found the e-book to be packed with good information about gluten and true gluten free eating. It explained a lot of things, is easy to read, and I think that everyone should read it -- especially if you have some sort of chronic disease like rheumatoid arthritis, or other autoimmune diseases. It also explains the difference between Celiac disease and gluten sensitivity.
It seems that gluten sensitivity is not a disease but it causes other diseases, especially ones that are hard to nail down, like thyroid functioning that is "off" and even acid lux, irritable bowel syndrome, and asthma or osteoporosis. It is written by Dr. Peter Osborne who is a nutritionist and chiropractor who has helped thousands to go what he calls "true gluten free." He calls it that because the traditional grains that were thought to cause Celiac disease and other gluten sensitivities were wheat, rye, barley, and sometimes oatmeal. But he points out that every single grain there is has some kind of gluten in it. There are different kinds of gluten and even rice has another form of gluten that is different from the gliadin of wheat, but still affects certain individuals by causing mystery diseases.
He even lists all the ingredients that can be found in not only food but cosmetics, too that can affect the body in adverse ways. Ive witnessed the problems that a good friend of mine who has full blown Celiac disease goes through. It even sometimes affects her personality making her very sensitive and hyper. This is no joke and it is no fad diet. She suffers from abdominal pain and all sorts of problems if she even touches wheat flour. It severely limits her life, but she makes sure to carry clean food with her and keep herself on track most of the time. I feel for her.
Dr Osborne explains how you can tell if you are gluten sensitive and where to get the right kind of testing -- DNA testing -- so you can truly find out if you should go this route to heal yourself or not. There are certain DNA markers for gluten sensitivity that some individuals have and the only way to find out for absolute sure is to do that kind of a test. He shares how to get that testing done at www.GlutenFreeSociety.org
It has a charge to become a member and then a yearly fee, too, so I did not join, but if you find that you need what they have to offer, it seems like the perfect place to find out all you need to know about going true gluten free.
From what I read, you need to pay close attention to the ingredients on the labels of processed foods because there is no legal definition of what "gluten free" means. It is all voluntary and there has been some testing done of foods that say they are "gluten free" on the label but when tested they had gluten in them. My friend even pays attention to see if there are any notices on the label that say where the food has been processed.
His final program is pretty much like my original program that included veggies and animal protein. He also includes fruit, and potatoes, but being glucose intolerant, I need to limit those foods, too.
As far as I can tell, from my own experience and from observing my friend, it is a little difficult to completely give up all the processed foods we are used to, but it can be done. And when it is done, a person simply begins to feel alive and healthy again. Dr Osborne says that if your gluten sensitivity is severe it may take from six months to a year to finally clear everything up, but you can see real improvements after about two months on the program. I personally know that some changes will show up after only six days on the program -- it usually takes about six days of not eating any kind of bread for my pain levels to greatly reduce.
I noticed with eating the oatmeal that my back and hip pain returned with a vengence, so much so that I even had to ice my back a couple of times like in the old days. So that is it for me. I am back on the program that works for me, and glad of it.
One of the things that really surprised me was to discover that there are some mental disorders that clear up when that person stops eating grain. I had that confirmed by a family friend, with experience in this area, too. So... if you suffer from mystery aches and pains and never seem to find relief, check out the "true gluten free" information and see if it helps you regain your pain-free life back again. If you dont want to buy the books at this time, just attempt to leave the web site a third time and you can get a free PDF and MP3 recording that is very helpful, too, at: http://www.glutenfreehealthsolution.com/index1.shtml
Im glad it helped me get back on track.
Heres to your good health, Hip Hip, Hooray!!
Be back soon,
Marcia
Hitting Bottom Looking Up
Do you know how embarrassing it is to be going the wrong direction?
I got on the scale and found out that I have now put on 30 pounds of the 50 it took 3 years for me to lose.
I know all the answers. I know what to do to lose weight. I am not ignorant. Or, at least, I dont think I am.
I am not even sure what to say or ask.
I keep trying to start again and keep falling off.
Perhaps the simplest plan to begin would be the best way to go from here.
I think that the fasting twice a week works.
I know that eating veg and protein and not eating carbs works.
So that has got to be the plan. My plan.
Lo Carb and Fasting.
Ok.
Im doing it.
Today I am fasting until 8 p.m. That will be my start. It is 3:32 now and I have not eaten so I might as well use the momentum. I dont recall what time I stopped eating last night so I just chose 8 p.m. in order to have a goal. That should give me between 20 and 24 hours which is a good beginning.
Between now and then (closer to then) I can cook some cabbage and meat balls which I have on hand. That will be how I end todays fast.
Tomorrow, after Bible Study at 10 a.m. I can then go shopping. I need to get some more meat and I also need some more water filters for my kitchen sink filter unit. The last one I have is already ready to change so I need some more which I buy at Sams because they are cheaper there.
Im thinking that maybe I need to do a more "Atkins" style of low carb which requires more protein just as a kick start and then do more of the veggies later.
I am winging it. But at least Ive got a new plan.
Perhaps "winging it" is what gets me off track. I dont need to plan for the rest of my life, I just need to plan for today and this week and stick to it. Nothing motivates like success so Ill just plan for this week and then go forth from there.
So, this week, Im fasting today (Sunday) and Wednesday. And the rest of the time Im eating veg and protein. Im thinking half and half should do. I really like that low carb does not require calorie counting.
I shall go and read a little more about Atkins for inspiration. And maybe skim "Eat Stop Eat" by Brad Pilon or the other intermittent fasting info I have. For further mind setting.
Anyway.
Here I am.
Be back soon,
Marcia
I got on the scale and found out that I have now put on 30 pounds of the 50 it took 3 years for me to lose.
I know all the answers. I know what to do to lose weight. I am not ignorant. Or, at least, I dont think I am.
I am not even sure what to say or ask.
I keep trying to start again and keep falling off.
Perhaps the simplest plan to begin would be the best way to go from here.
I think that the fasting twice a week works.
I know that eating veg and protein and not eating carbs works.
So that has got to be the plan. My plan.
Lo Carb and Fasting.
Ok.
Im doing it.
Today I am fasting until 8 p.m. That will be my start. It is 3:32 now and I have not eaten so I might as well use the momentum. I dont recall what time I stopped eating last night so I just chose 8 p.m. in order to have a goal. That should give me between 20 and 24 hours which is a good beginning.
Between now and then (closer to then) I can cook some cabbage and meat balls which I have on hand. That will be how I end todays fast.
Tomorrow, after Bible Study at 10 a.m. I can then go shopping. I need to get some more meat and I also need some more water filters for my kitchen sink filter unit. The last one I have is already ready to change so I need some more which I buy at Sams because they are cheaper there.
Im thinking that maybe I need to do a more "Atkins" style of low carb which requires more protein just as a kick start and then do more of the veggies later.
I am winging it. But at least Ive got a new plan.
Perhaps "winging it" is what gets me off track. I dont need to plan for the rest of my life, I just need to plan for today and this week and stick to it. Nothing motivates like success so Ill just plan for this week and then go forth from there.
So, this week, Im fasting today (Sunday) and Wednesday. And the rest of the time Im eating veg and protein. Im thinking half and half should do. I really like that low carb does not require calorie counting.
I shall go and read a little more about Atkins for inspiration. And maybe skim "Eat Stop Eat" by Brad Pilon or the other intermittent fasting info I have. For further mind setting.
Anyway.
Here I am.
Be back soon,
Marcia
Gout Hurts
And by the looks of it, more people are hurting - currently over 5,000,000 in the US with prevalence on the rise, as is prevalence of a similar condition called pseudogout. There are double the number of (known) cases today compared to just 20 years ago.To answer the question from my previous post, gout is now the most common inflammatory arthritis in men in the US. (Gout strikes men about three times more often than women.)
Background
Area Affected:
- Gout often affects peripheral joints - toes, ankles, fingers, wrists.
- Pseudogout often affects central joints - hips, shoulders.
- Gout is inflammation caused by monosodium urate monohydrate (MSU) crystals.
- Pseudogout is inflammation caused by calcium pyrophosphate (CPP) crystals.
On The Rise
Baby boomers are maturing. But thats not the only reason there are more cases. Its hitting the middle-aged and younger, mirroring the increasing prevalence and younger age-at-diagnosis of diabetes. In fact, having diabetes raises the risk of developing gout, as do high blood pressure and high levels of fat and cholesterol in the blood.
MedlinePlus, a service of the National Institutes of Health, provides excellent and current information related to gout on their site. It includes a basic description and symptoms, how gout is diagnosed and treated, photographs, clinical trials, and findings of recent research.
Statin Use Not Linked to a Decline in Cognitive Function
Based on the largest comprehensive systematic review to date, researchers at the Perelman School of Medicine at the University of Pennsylvania concluded that available evidence does not support an association between statins and memory loss or dementia. The new study, a collaborative effort between faculty in Penn Medicines Preventive Cardiovascular Program, the Penn Memory Center, and the Penn Center for Evidence-Based Practice, will be published in Annals of Internal Medicine.
"Statins are prescribed to approximately 30 million people in the United States," said senior study author Emil deGoma, MD, assistant professor of Medicine and medical director of the Preventive Cardiovascular Program at Penn. "A wealth of data supports a benefit of these cholesterol-lowering medications among individuals at risk for cardiovascular disease in terms of a reduction in the risk of heart attack and stroke; however, potential side effects of statins are less well understood. In February 2012, largely based on anecdotal reports, the U.S. Food and Drug Administration (FDA) issued a safety statement warning patients of possible adverse cognitive effects associated with statin use. Many concerned patients have asked if there is a relationship between statins and memory problems. Their concerns, along with the FDA statement, prompted us to pursue a rigorous analysis of all available evidence to better answer the question -- are statins associated with changes in cognition?"
The research team conducted a systematic review of the published literature and identified 57 statin studies reporting measures of cognitive function. Dr. deGoma and colleagues found no evidence of an increased risk of dementia with statin therapy. In fact, in cohort studies, statin users had a 13 percent lower risk of dementia, a 21 percent lower risk of Alzheimers disease, and a 34 percent lower risk of mild cognitive impairment compared to people who did not take statins.
Most importantly, cognitive test scores were not adversely affected by statin treatment in randomized controlled trials. In these trials, roughly half of the study participants received statins and the other half received placebo. All study participants underwent formal testing of memory and other cognitive domains through tests such as the ability to recall a set of numbers. The analysis of 155 cognitive tests spanning eight categories of cognitive function, including 26 tests of memory, revealed no differences between study participants treated with statins and those provided placebo.
The research team additionally performed an analysis of the FDA post-marketing surveillance databases and found no difference in the frequency of cognitive adverse event reports between statins and two commonly prescribed cardiovascular medications that have not been associated with cognitive impairment, namely, clopidogrel and losartan.
"Overall, these findings are quite reassuring. I wouldnt let concerns about adverse effects on cognition influence the decision to start a statin in patients suffering from atherosclerotic disease or at risk for cardiovascular disease. I also wouldnt jump to the conclusion that statins are the culprit when an individual who is taking a statin describes forgetfulness. We may be doing more harm than good if we withhold or stop statins -- medications proven to reduce the risk of heart attack and stroke -- due to fears that statins might possibly cause memory loss," said Dr. deGoma.
The team acknowledges that while their analysis is reassuring, large, high-quality randomized controlled trials are needed to confirm their findings.
"For many of the cognitive outcomes that we examined, the identified studies were small, were at risk for bias, used varying diagnostic tests to assess cognitive domains, and did not include patients on high-dose statins, which is important given the increasing use of high-dose statins for secondary prevention," noted study co-author Craig Umscheid, MD, MSCE, assistant professor of Medicine and Epidemiology and director of the Penn Center for Evidence-based Practice. "Thus, additional trials addressing these limitations would strengthen our conclusions. Despite this, the totality of the evidence does reassure us that theres unlikely to be a significant link between statins and cognitive impairment."
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