Tips For Simple Fat Loss

Losing fat shouldn’t be as hard as many people try to make it. People who are desperate to lose fat are often prone to take more risks (something that I try to help you avoid). The truth is that with some basic principles you can make some serious progress toward fat loss without any major effort. Often a client will come to me looking for some hints that will help them shed some weight quickly. I am always happy to tell them my “secret” tips that are always surprisingly effective. In fact, many people have found these tips to make an easy ten pound difference as they get started on a new program. You might thing that these suggestions are really hi-tech or mysterious, but in reality, they are basic principles that I’ve seen successful over and over again. Here they are.

	Avoid “white” food. This includes white breads, pastas, many cereal products, and even cracker-type snacks. Think about some other white things too like flour, potato products, rice, and even processed milk and cheese products. Some white foods that are OK for you to eat are cauliflowers, fish, and chicken.

	Ditch the sodas and other drinks that have calories, sugar, or even artificial sweeteners. I don’t want you to drink much coffee either. Creamer? No. It’s white, isn’t it? I want you to take in at least half the weight of your body in ounces of water. This means that if you weigh 250 pounds, you should be consuming 125 ounces of water every day. This will be essential for getting the fat loss process in gear.

	I’ve already taken you off white products, now you need to do away with wheat products. I don’t care if the package says “whole wheat” on it or not: it has to go. Check the ingredients of everything you’re eating and if it has wheat in it, don’t eat it.

These three tips are pretty easy to follow, aren’t they? Sure, you’ll have to adjust your habits a little bit, but it really won’t be very hard once you get started. If you consistently adhere to these hints, you will be surprised at the progress you make in just a couple weeks.

Begin making even more progress in your fat loss program: get the Fat Loss Factor today.

Discover Something to Motivate You to Exercise

Even though most people are aware of how significant exercise is to weight reduction, many have trouble making themselves do it. There are others who never can seem to find the time. Reality is that developing an exercise routine can be difficult when you are starting out. The key is developing a lifestyle that is accommodating to an exercise routine.

One thing is for sure: you need to get involved with an exercise plan that will keep your attention. In other words, I want you to be involved in exercises that you enjoy. This will make it natural to get into the daily routine since you want to do it.

You can even stay home and exercise. For many people this is key because the time and effort it takes to go to a gym often precludes participation in an exercise program. I use a spare bedroom, but I don’t have fancy equipment as you might expect. I don’t need it and neither do you. What you do need is a balance ball and weights that can be adjusted. A mat helps as well as a stationary bicycle. That’s it. You don’t need a lot to get a fat loss program going. By having a way to exercise at home, you will find that it is easy to work out when you don’t have to go across town. The truth is that many people don’t exercise because they don’t like where they exercise.

What I want you to think about is what might make your exercise time more fun. Whatever you do, you will find that building it on the foundation of activities you enjoy is the key to developing a lifetime of fitness.

As we mention in Can You Burn Fat And Build Muscle At The Same Time? ”Now, if you want to burn fat, you have to create what is called a calorie deficit. That is, you must ingest less calories than your body is burning on a daily basis. Of course, your training regiment will have to change but to alter your body fat levels, you will need to cut down on calories to burn the maximum amount of body fat.”.

Store Vegetables & Fruit Without Plastic : Storage TIPS

How to Store Vegetables & Fruit Without Plastic

So you’ve got all these great fruits and vegetables and now we’re going to help you keep them at their freshest with these tips. These tips are from the Berkley Farmer’s Market which is a Zero Waste market! Here is a printable PDF of their original tip sheet. In the works here at Washington’s Green Grocer is a switch from plastic bags (although we use as few as we can get away with, while still keeping your produce from getting battered on it’s way to you) to only recyclable paper and reuseable cloth bags!

HOW TO STORE VEGETABLES WITHOUT PLASTIC

Artichokes‐ place in an airtight container sealed, with light moisture.

Asparagus‐ place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge)

Avocados‐ place in a paper bag at room temp. To speed up their ripening‐ place an apple in the bag with them.

Arugula‐ arugula, like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture.

Basil‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside‐left out on a cool counter.

Beans, shelling‐ open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away

Beets‐ cut the tops off to keep beets firm, (be sure to keep the greens!)by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.

Beet greens‐ place in an airtight container with a little moisture.

Broccoli‐ place in an open container in the fridge or wrap in a damp towel before placing in the fridge.

Broccoli Rabe‐ left in an open container in the crisper, but best used as soon as possible.

Brussels Sprouts‐ If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top.

Cabbage‐ left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible.

Carrots‐ cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.

Cauliflower‐ will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.

Celery‐ does best when simply places in a cup or bowl of shallow water on the counter.

Celery root/Celeriac‐ wrap the root in a damp towel and place in the crisper.

Corn‐ leave unhusked in an open container if you must, but corn really is best eaten sooner then later for maximum flavor.

Cucumber‐ wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.

Eggplant‐ does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage‐ place loose, in the crisper.

Fava beans‐ place in an air tight container.

Fennel‐ if used within a couple days after it’s bought fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days place in the fridge in a closed container with a little water.

Garlic‐ store in a cool, dark, place.

Green garlic‐an airtight container in the fridge or left out for a day or two is fine, best before dried out.

Greens‐ remove any bands, twist ties, etc. most greens must be kept in an air‐tight container with a damp cloth‐ to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.

Green beans‐ they like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.

Green Tomatoes‐ store in a cool room away from the sun to keep them green and use quickly or they will begin to color.

Herbs- a closed container in the fridge to kept up to a week. Any longer might encourage mold.

Lettuce‐ keep damp in an airtight container in the fridge.

Leeks‐leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).

Okra‐ doesn’t like humidity. So a dry towel in an airtight container. Doesn’t store that well, best eaten quickly after purchase

Onion‐ store in a cool, dark and dry, place‐ good air circulation is best, so don’t stack them.

Parsnips‐an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.

Potatoes‐ (like garlic and onions) store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.

Radicchio‐ place in the fridge in an open container with a damp cloth on top.

Radishes‐ remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.

Rhubarb‐wrap in a damp towel and place in an open container in the refrigerator.

Rutabagas‐ in an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.

Snap peas‐ refrigerate in an open container

Spinach‐ store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.

Spring onions‐ Remove any band or tie and place in the crisper.

Summer Squash‐ does fine for a few days if left out on a cool counter, even after cut.

Sweet peppers‐ Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple a days, place in the crisper if longer storage needed.

Sweet Potatoes‐ Store in a cool, dark, well‐ventilated place. Never refrigerate‐‐sweet potatoes don’t like the cold.

Tomatoes‐ Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.

Turnips‐ remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.

Winter squash‐store in a cool, dark, well ventilated place. Many growers say winter squashes get sweeter if they’re stored for a week or so before eaten.

Zucchini‐ does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.

HOW TO STORE FRUIT WITHOUT PLASTIC

Apples‐ store on a cool counter or shelf for up to two weeks. For longer storage in a cardboard box in the fridge.

Citrus‐ store in a cool place, with good airflow, never in an air‐tight container.

Apricots‐ on a cool counter to room temperature or fridge if fully ripe

Cherries‐store in an airtight container. Don’t wash cherries until ready to eat, any added moisture encourages mold.

Berries-Don’t forget, they’re fragile. When storing be careful not to stack too many high, a single layer if possible. A paper bag works well, only wash before you plan on eating them.

Dates‐dryer dates (like Deglet Noor) are fine stored out on the counter in a bowl or the paper bag they were bought in. Moist dates (like Medjool) need a bit of refrigeration if they’re going to be stored over a week, either in cloth or a paper bag‐ as long as it’s porous to keeping the moisture away from the skin of the dates.

Figs‐ Don’t like humidity, so, no closed containers. A paper bag works to absorb excess moisture, but a plate works best in the fridge up to a week un‐stacked.

Melons‐ uncut in a cool dry place, out of the sun up to a couple weeks. Cut melons should be in the fridge, an open container is fine.

Nectarines‐ (similar to apricots) store in the fridge is okay if ripe, but best taken out a day or two before you plan on eating them so they soften to room temperature.

Peaches (and most stone fruit)‐ refrigerate only when fully ripe. More firm fruit will ripen on the counter.

Pears‐ will keep for a few weeks on a cool counter, but fine in a paper bag. To hasten the ripening put an apple in with them.

Persimmon –Fuyu‐(shorter/pumpkin shaped): store at room temperature.–Hachiya‐ (longer/pointed end): room temperature until completely mushy. The astringentness of them only subsides when they are completely ripe. To hasten the ripening process place in a paper bag with a few apples for a week, check now and then, but don’t stack‐they get very fragile when really ripe.

Pomegranates‐ keep up to a month stored on a cool counter.

Strawberries‐ Don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day.

VEGETABLE STORAGE GUIDE

Vegetable	Look for vegetables that are…	How to Store/Maximum storage time
Artichokes	Compact, plump, heavy globes with tight, fleshy scales and good green color.	Refrigerate, 2-3 days.
Asparagus	Tender, bright green, compact tips.	Refrigerate, unwashed, in plastic bag. 1-2 days.
Beans, Lima	Well-filled, crisp, dark green pods.	Refrigerate, in plastic bag. 2 days.
Beans, snap	Firm and crisp pods that snap easily.	Refrigerate, in plastic bag. 2-3 days.
Beets	Medium size, smooth and blemish-free with no soft spots.	Cut off tops 2 inches above crown. Refrigerate, in plastic bag. 3-4 days.
Broccoli	Compact and green clusters with no show of yellow flowers.	Refrigerate, in closed plastic bag. 4-5 days.
Brussel Sprouts	Firm, compact and bright green with no signs of worms or lice damage.	Trim damaged leaves. Refrigerate in closed plastic bag. 3-4 days.
Cabbage	Solid, hard, and heavy for size.	Refrigerate in closed plastic bag. 1-2 weeks.
Carrots	Firm, clean, of good shape and color.	Remove tops, wash. Refrigerate in closed plastic bag. 1-2 weeks.
Cauliflower	Heavy and compact with clean, white color and no smudgy spots indicating lice.	Refrigerate in closed plastic bag. 2 days.
Celery	Crisp; clean, of medium length with fresh looking leaves.	Wash, refrigerate in closed plastic bag. 1-2 weeks.
Corn	Fresh green husks and cobs filled with milky kernels.	Refrigerate if unable to use immediately. Do not husk until ready to cook.
Lettuce	Clean, crisp, tender, free from brown areas.	Wash, drain, refrigerate in closed plastic bag lined with paper towel.
Mushrooms	Young, plump, small to medium, clean, white, with closed caps.	Refrigerate on shallow tray covered by moist paper towel. 2-3 days.
Okra	Tender, fresh, small to medium pods that snap easily.	Cool, moist area or refrigerate.
Onions (all kinds)	Firm, well shaped with dry skins and no sign of sprouting.	Keep dry. Refrigerate or store in pantry. 1-2 months.
Parsnip	Smooth, well shaped, small to medium size	Refrigerate in plastic bag. 1-2 weeks.
Peas	Young, tender pods with bright green color.	Refrigerate unshelled. 1-2 days.
Peppers	Mature, firm, well shaped of bright green and/or red color.	Refrigerate or store in cool, moist area. 1-2 weeks.
Potatoes, sweet	Smooth, firm and bright yellow (sweet potatoes) or reddish orange (yams).	Do not refrigerate. Keep cool, dry arid dark. Very perishable.
Potatoes, white	Reasonably smooth and clean with no signs of green or sprouting.	Do not refrigerate. Keep cool, dry and dark…
Spinach	Crisp, crinkly, and un-bruised with good green color and no spindly or overgrown stalks.	Refrigerate in plastic bag. 1-2 days.
Squash, summer	Firm and heavy for size with tender rind.	Refrigerate in plastic bag. 7-8 days
Squash, winter	Mature and heavy for size with hard, dry rind.	Keep cool and dry in pantry. If cut, refrigerate in plastic bag.
Tomatoes	Firm and of good color but not over ripe.	Store at room temperature (stem end down) until ripe. Then refrigerate.
Turnips	Firm, smooth of medium size with few fibrous roots.	Remove tops. Refrigerate in plastic bag or store in cool pantry.

As in

http://www.washingtonsgreengrocer.com/everything-else/storage-tips/how-store-vegetables-fruit-without-plastic.htm

http://www.foodsaving.com/vegetable_storage_guide/

Rooibos : the wonder non-tea for caffeine lovers

Oxidation gives rooibos its familiar reddish colour. (Photo by Smaku)

The herbal tea made from rooibos has been a popular drink in Southern Africa for generations. The plant, Aspalathus linearis, is grown only in a small area in the Western Cape province of South Africa, but during recent years rooibos has become popular in other parts of the world as well.

Though not technically a tea, the infusion made from oxidised rooibos leaves is commonly referred to as rooibos tea. Traditionally, it is enjoyed hot with a slice of lemon and sugar or honey, but iced tea versions and even a rooibos espresso made from concentrated rooibos are apparently gaining popularity.

This tea is high in antioxidants called flavonoids and flavonoids have anti-inflammatory effects and reduce allergic responses and histamine release. It’s not really a tea but a true herb. There are no worries of calories with consumption of this tea. In Japan this tea is referred to as “Long Life Tea” and an anti-ageing beverage. It is believed by many Japanese women that Rooibos tea offer unique benefits during pregnancy.

There is no negative effect on the absorption of iron and proteins into the body with Rooibos as it is low in tannin. It can also be freely consumed by people suffering from kidney stones since Rooibos contains no oxalic acid. It is also safe for infants and pregnant women to consume this tea.

So whether you have digestive problems, skin problems, sleep issues, allergies and hay fever, this tea helps in all.

While many people have acquired a taste for rooibos and know that it is considered something of a health drink, most of us are clueless as to what exactly the health benefits of rooibos are. In this post, we’ll review what the studies say on rooibos tea.

The antioxidant activity of rooibos tea

Like regular tea, rooibos tea contains flavonoids which act as antioxidants. While the most beneficial flavonoids of green tea are catechins such as epigallocatechin gallate (EGCG), the main flavonoids in rooibos tea are aspalathin and nothofagin. One in vitro study found that aspalathin is even more effective at scavenging free radicals than EGCG (link) – a rather surprising result, given that just about everyone knows about antioxidants in green tea but not in rooibos tea. All in all, green tea still seems to beat rooibos tea in antioxidant activity, however (link).

The second flavonoid tested, nothofagin, was not as effective as quercetin but still potent. Oddly enough, an older study found that aspalathin and nothofagin can also act as pro-oxidants under certain in vitro conditions (link). The authors comment:

Fermentation (i.e., oxidation) of rooibos decreased the pro-oxidant activity of aqueous extracts, which was contributed to a decrease in their dihydrochalcone content. The in vitro pro-oxidant activity displayed by flavonoid-enriched fractions of rooibos demonstrates that one must be aware of the potential adverse biological properties of potent antioxidant extracts utilized as dietary supplements.

This is not a unique case, however. Vitamin C, probably the most famous antioxidant, has also been said to act as a pro-oxidant in some conditions in vitro; there is much less evidence to suggest it does so in vivo, however (link).

Feeding normal, healthy rats given rooibos tea instead of water had significantly higher serum superoxide dismutase (SOD) levels than the control rats (link). They also had less DNA damage, a result that confirms the findings of an earlier study (link). Futhermore, when the rats were given dextran sodium sulfate to induce colitis, the rooibos group had higher SOD levels, and the drop in hemoglobin levels seen in the control group was prevented. Thus, rooibos tea seems to be anti-inflammatory and have the potential to prevent DNA damage.

The cardiovascular benefits of rooibos tea

Due to their effects on vasodilation and vasoconstriction, angiotensin I-converting enzyme (ACE) inhibitors and nitric oxide (NO) are used to treat conditions such as high blood pressure and heart failure. In one study, the effect of green tea, black tea and rooibos tea on ACE and NO was compared in healthy human volunteers (link). None of the three had a marked effect on NO concentration, but both green tea and rooibos tea inhibited ACE activity, suggesting that they have cardiovascular benefits. This is in contrast to an earlier in vitro study which found that only green tea and black tea inhibited ACE (link).

Closely related to cardiovascular disease is diabetes. The good news is that that rooibos tea may help with this as well. In a mouse model of type 2 diabetes, aslapathin suppresses the increase in fasting blood glucose levels. It also improves glucose tolerance, apparently through stimulating glucose uptake in muscle tissues and insulin secretion from the pancreas (link). Drinking rooibos tea during a meal may not be a bad idea.

Rooibos tea for liver disease and respiratory problems

In rats, rooibos tea aids in liver tissue regeneration after prolonged intoxication. Compared to the rats receiving water during the regeneration period, the rooibos group had less fibrotic tissue in their livers and lower tissue malondialdehyde levels. The authors conclude that rooibos tea “can be recommended not only for the prevention but also as a co-adjuvant for the therapy of liver diseases.”

Rooibos tea also has therapeutic potential for respiratory ailments. According to a study on rats, in addition to lowering blood pressure, rooibos tea is both a bronchodilator and an antispasmodic (link, link). This helps explain why rooibos tea is commonly used for gastrointestinal and respiratory problems. The flavonoid chrysoeriol seems to be mainly responsible for the bronchodilator and antispasmodic effect.

Our daily amounts of calcium, manganese and especially fluoride, required for the development of strong teeth and bones are met by the regular consumption of this tea. Good news for those suffering from any kind of skin problem, Rooibos has a soothing effect on the skin; helps relieve itching and other related skin irritations like nappy rash, eczema, and acne.

Rooibos extract fights HIV

Rooibos tea extract seems to be helpful in antigen-specific antibody production by increasing interleukin-2 (IL-2) production in vitro and in vivo (link). According to the authors, rooibos tea intake “may be of value in prophylaxis of the diseases involving a severe defect in Th1 immune response such as cancer, allergy, AIDS, and other infections.”

Another study found that an alkaline extract of rooibos tea leaves suppressed HIV-induced cytopathicity (link). Green tea extract, on the other hand, was ineffective. The authors conclude that HIV infection may be suppressed by the daily intake of the alkaline extract of rooibos tea. Note that the extraction mechanism is important here, because regular rooibos tea does not have anti-HIV activity (link). See the abstracts for details.

Rooibos tea, lipid peroxidation and brain aging

The uncontrolled oxidation of lipids, which can happen during cooking or inside the body, leads to the formation of advanced lipid peroxidation end-products (ALEs). The accumulation of such products is one of the types of damage that occurs with aging.

Lipid peroxides also accumulate in the brain. Rooibos tea may help prevent this damage, however. Rats given rooibos tea instead of water accumulate significantly less aging damage in the brain than rats given water (link). In fact, the 24-month old rats given rooibos tea for most of their lives had brains similar to young 5-week-old rats. This is quite a remarkable result.

One study found that out of the flavonoids tested, quercetin and EGCG (found in green tea) were the best inhibitors of lipid peroxidation, while aspalathin had a similar potency as catechin (link). Nothofagin was of no use here, however. Since polyunsaturated fats or PUFAs are especially prone to form ALEs, it seems like a cup of green tea or rooibos tea with a meal containing polyunsaturated fats might be useful.

The difference between red and green rooibos tea

Typically, rooibos leaves are oxidised before they are used to make rooibos tea. This process, which is not exactly the same as the fermentation process used in making black tea, gives them the familiar reddish-brown color and the slightly sweet taste. However, unoxidised rooibos tea is also available, if you know where to look. The color and taste are quite different; I personally prefer the red version, but green rooibos tea is not bad either.

Like in the case of regular tea, the oxidation process also affects the flavonoid content of the tea. Unoxidised rooibos tea contains more about twice as much total flavonoids as oxidised tea and 10-fold higher levels of aspalathin and nothofagin (link, link). In the studies that have directly compared the two, the unoxidised version seems to generally come out on top. For example, unoxidised rooibos tea seems to protect rats from liver cancer more effectively than oxidised tea (link). The antimutagenic activity of the two depends on the mutagen in question, however (link).

Rooibos tea is highly recommended for those suffering from insomnia or disturbed sleep patterns, headaches, mild depression, nervous tension. Since this tea does not contain any caffeine, it has soothing effects on the nervous system. Healthy skin is a possibility with Rooibos as it contains zinc and alpha-hydroxy acid. For healthy nervous system magnesium helps which is again found in Rooibos.

The health benefits of rooibos tea seem to be mostly due to the flavonoids aspalathin and nothofagin, although other compounds in rooibos may also play a part. Here’s a summary of the benefits:

Acts as an antioxidant and increases SOD levels
Prevents DNA damage
Cardiovascular protection through ACE inhibition
Suppresses fasting glucose levels
Improves glucose uptake and insulin secretion after a meal
Aids in liver tissue regeneration
Lowers blood pressure
Acts as a bronchodilator and antispasmodic
Inhibits lipid peroxidation and brain aging
Rooibos extract improves immune defects such as HIV

Since nothofagin and especially aspalathin are not really found in any other plant, rooibos tea looks like a valuable addition to one’s health regimen. Even people who are not fans of green tea usually like the taste of rooibos tea. Since rooibos contains no caffeine, it can be also enjoyed in the evening.

Rooibos tea is rich in anti oxidants and flavonoids. Infact the anti-oxidants in this tea are not found in any other tea like green tea/black tea, etc. Among the many Rooibos tea benefits include no additives, limiting decline of the immune system, no caffeine, beneficial for those suffering from headaches and many more other related benefits.

Rooibos Tea History

Rooibos Tea was first brought o notice in 1772 by a botanist by the name of Carl Thunberg. Although this tea was already in use by the people of Khoisan for thousands of years before that for its medical value, it came to be known only in 1772.

Many people took to this tea as an alternative to expensive black tea. Preparation for both Rooibos tea and black tea are similar, the only dissimilarly is the amount of brewing time and the color.

Rooibos tea can be green or red and this depends on the process of the tea and whether fermentation or oxidation is used in the creation process. This tea is also referred to as the red tea. Its popularity is amongst many nations and ethics. Like for instance, in South Africa region this tea is consumed with sugar and milk, in some other places it is consumed without adding sugar and milk.

The longer Rooibos tea is brewed, the flavor improves. In addition to the flavor this tea owes its popularity for the medicinal properties it possesses. The good thing about this tea is that its caffeine free. It’s also known that this tea is a wonderful natural alternative to medication for many ailments such as, depression, menstrual cramps, insomnia, colic, allergens and even toothaches. Based on research and studies it’s proved that there is innumerable health benefits associated with this tea.

During Second World War, when it was impossible to import tea from Asian countries, Rooibos tea became an exceptional substitute. But the retailers faced the problem of highly priced Rooibos tea seeds because of the scarcity of the plant. Due to this fact it became virtually impossible to buy and enjoy the tea.

Only in early 1960’s Rooibos tea took a turn. A book was published in 1968, by Annique Theron (a South African mother) on the wonderful benefits of Rooibos tea. When the book got released, many other studies started to find more and more about Rooibos tea’s antioxidantsand other health benefits. The tea gained immense popularity then with this new medical understanding of Rooibos.

As in

http://inhumanexperiment.blogspot.pt/2010/04/many-health-benefits-of-rooibos-tea.html

http://www.rooibosteabenefits.org/

http://www.rooibosteabenefits.org/rooibos-tea-history/

Abs and Fat: From Flab to Fab

Reduce body fat to show sculpted muscles

By Dr. Nicholas Evans

Building your muscles is one thing; being able to see them is another. What’s the point in owning a set of strong, shapely muscles if you can’t see them? It’s like having a mint-condition vintage car that never leaves the garage. In the space between your skin and the underlying muscle lies a layer of fat. Fat owns that space; we rent it. Unless your body fat percentage is below 10 percent, that insulating layer of lard will obscure your hard-earned muscle mass.

The human body contains 20 to 30 billion fat cells. As well as providing a layer of insulation from the cold, body fat serves as an energy savings account; instead of money, the currency in this account is calories. The more calories you feed into the bank, the bigger the account gets.

Fat is a potent source of energy. Each gram of fat contains nine calories, compared to four calories per gram of protein or carbohydrates. So it’s understandable that our bodies prefer to invest energy funds in a fat account. Fat storage is a survival mechanism; the swollen fat cells provide a savings account of calories to draw on during lean times. Fat cells are also resilient—they love to stick around and hate to get too small.

Not all fat is the same. A fat cell’s precise qualities vary according to which fat deposit in the body it resides in. Fat from the belly, for instance, will lose and gain lipid more quickly than fat from the thighs and buttocks. When you’re ridding your body of lard, the thighs and buttocks are the last areas that shed fat. In many people, these stubborn fat deposits won’t disappear until body fat percentage slides below 6 percent.

So, how do you get rid of body fat and deflate that spare tire of blubber? You must stop feeding excess calories into the savings account. Stop making deposits and start making withdrawals. When you withdraw calories from the savings account, the fat cells shrink in size, and their number decreases.

In the fight against flab, the points on the scorecard are calories. Calories are the units of energy contained in food and are a measure of how much energy your body uses. When you consume more calories each day than you actually need, the excess is put into storage, and your body fat savings account grows. On the other hand, if you don’t consume enough calories each day, the deficit is taken from savings—-you burn body fat to provide the extra energy.

Each pound of body fat contains 3,500 calories. If your average daily calorie intake is 2,000 calories, you’d have to starve yourself for two days to lose that pound of fatty flesh. Even if you starved yourself for a week, you’d lose only four pounds of body fat.

Starving out the army of fat cells is a tough battle to win. The good news is that we have a secret weapon—exercise. Exercise requires energy. To provide this energy, your body taps into its fat reserves. Exercise forces fat cells to give up their ammunition, their calorie stores. As the fat cells lose lipid, they shrink in size and decrease in number.

Remember that losing fat depends on the balance between calories consumed and calories used. To kill off the fat cells, you either consume fewer calories, burn more calories, or both. As the fat melts away, your muscles come out to play, visible for all to see.

This is an excerpt from Men’s Body Sculpting.

Slowing metabolism when I hit 30?

It’s true that metabolism slows as we get older. The aging process depletes muscle while increasing fat deposits. Fat burns fewer calories than muscle, so as your body’s proportion of muscle shrinks your metabolism slows down. In the older years, fat tends to accumulate around the midsection, which poses more health risks than, say, thick thighs.

Women feel the effects of this body mass transition more so than men. To begin with, women tend to have less muscle mass than men. Age-related weight gain may also be linked to menopause. Some researchers posit that the hormonal shifts that accompany the change of life affect the way the body breaks down and stores fat, leading to weight gain. Generally, this weight increase begins in perimenopause, a pre-cursor to menopause lasting two to eight years. On average, women gain a pound a year during perimenopause. These pounds can be more difficult to lose compared to weight that might have been gained earlier in life.

A third explanation for weight gain as you age is genetics. Due to genes, some people are simply pre-disposed to be wispy or wide. Your relatives may some offer clues as to what’s in store for you. For example, if your family is on the thin side, you may have inherited a tendency to be slender as well. On the other hand, if your clan is a bit hefty, that doesn’t necessarily mean you will balloon up after your thirtieth birthday. Weight gain triggered by menopause usually appears after age 40, giving you at least another two decades before extra pounds may emerge.

Although many sources of weight gain are out of your control, one cause — excess calories — is possible to keep in check. If the number of calories you consume is greater the number you burn, weight gain will probably result. Eat too much, and your body stores the energy as fat. Exercise, and the body burns fat for fuel. One way to stay trim is to keep up your healthy eating and exercise habits. Keep in mind that you will need to adjust these habits as you age. Older folks generally need fewer calories due to their decreased muscle mass and lower activity levels. However, many people continue to eat the same amount resulting in a calorie surplus and weight gain.

Continuing to exercise regularly and eat well is the best way to stay healthy overall. However, you can’t stop the clock, and it’s also good to have reasonable expectations about growing older, even if that means adding a few pounds. Here’s to building healthy habits for life!

Understanding Your Body Fat Percentage

Body fat measurements and the measuring tape are recognized as superior methods for measuring “weight loss”. When one declares that they want to “lose weight”, what they often mean is that they want to lose fat. So, now that you’ve had your body fat percentage measured, what does the number really mean? Understanding what your body fat percentage means can help you set goals for achieving a healthy weight.

First, your body fat percentage is simply the percentage of fat your body contains. If you are 150 pounds and 10% fat, it means that your body consists of 15 pounds fat and 135 pounds lean body mass (bone, muscle, organ tissue, blood and everything else).

A certain amount of fat is essential to bodily functions. Fat regulates body temperature, cushions and insulates organs and tissues and is the main form of the body’s energy storage. The following table describes body fat ranges and their associated categories:

*General Body Fat Percentage Categories

*American Council on Exercise
Classification	Women (% fat)	Men (% fat)
Essential Fat	10-12%	2-4%
Athletes	14-20%	6-13%
Fitness	21-24%	14-17%
Acceptable	25-31%	18-25%
Obese	32% plus	25% plus

Knowing your body fat percentage can also help you determine if your weight loss goals are realistic. Remember, weight loss doesn’t always mean fat loss. For example:

Let’s say you’re a 130# woman with 23% body fat, and you goal is to “lose 20 pounds”:

Initial body fat: 130# x 0.23 fat = 30 # body fat

Lean body mass: 130# total – 30# fat = 100# lean body mass (bones, organs and all else)

Goal: 130# – 20# = 110 pounds

As you can see, the goal of losing 20 pounds is not realistic or healthy. At 110 pounds, this woman still requires 100# of lean body mass (bones, organs, etc.), but would only be carrying 10#, or only 9% body fat. From the chart above, you can see that this is a dangerously low percentage.

A better goal might be for the woman to reduce her body fat from 23% to 18%. In this case:

130# x 0.18 = 23 # body fat

100# lean body mass + 23 # = 123# goal weight

So, for this individual to achieve a lean, but healthy 18% fat, she would need to lose only 7 pounds of fat, reducing her weight from her current 130 pounds to 123 pounds. Losing more than 7 pounds means losing lean body mass (usually metabolically-active muscle tissue), which is clearly not desirable.

So before you decide that you need to “lose weight”, remember to consider that “weight” consists of both lean body mass and body fat. Try to keep your weight loss goals realistic, and remember, keep the calorie-burning muscle, and lose only the fat.

As in

http://www.humankinetics.com/excerpts/excerpts/reduce-body-fat-to-show-sculpted-muscles

http://goaskalice.columbia.edu/slowing-metabolism-when-i-hit-30

http://www.healthchecksystems.com/bodyfat.htm

29 Tips for the Healthiest Foods on the Planet

The following is a “healthy food hot list” consisting of the 29 food that will give you the biggest nutritional bang for you caloric buck, as well as decrease your risk for deadly illnesses like cancer, diabetes and heart disease. Along with each description is a suggestion as to how to incorporate these power-foods into your diet. If you’re searching for more tips on healthier living, take a direct approach to your health and wellness by customizing your individual health insurance needs.

FRUITS

01. Apricots
The Power: Beta-carotene, which helps prevent free-radical damage and protect the eyes. The body also turns beta-carotene into vitamin A, which may help ward off some cancers, especially of the skin. One apricot has 17 calories, 0 fat, 1 gram of fiber. Snacks on them dried, or if you prefer fresh, buy when still firm; once they soften, they lose nutrients.

02. Avocados
The Power: Oleic acid, an unsaturated fat that helps lower overall cholesterol and raise levels of HDL, plus a good dose of fiber. One slice has 81 calories, 8 grams of fat and 3 grams of fiber. Try a few slices instead of mayonnaise to dress up your next burger.

03. Raspberries
The Power: Ellagic acid, which helps stall cancer-cell growth. These berries are also packed with vitamin C and are high in fiber, which helps prevent high cholesterol and heart disease. A cup has only 60 calories, 1 gram of fat and 8 grams of fiber. Top plain low-fat yogurt or oatmeal (another high fiber food) with fresh berries.

05. Cantaloupe
The Power: Vitamin C (117mg in half a melon, almost twice the recommended daily dose) and beta-carotene – both powerful antioxidants that help protect cells from free-radical damage. Plus, half a melon has 853mg of potassium - almost twice as much as a banana, which helps lower blood pressure. Half a melon has 97 calories, 1 gram of fat and 2 grams of fiber. Cut into cubes and freeze, then blend into an icy smoothie.

06. Cranberry Juice
The Power: Helps fight bladder infections by preventing harmful bacteria from growing. A cup has 144 calories, 0 grams of fat and 0 fiber. Buy 100 percent juice concentrate and use it to spice up your daily H20 without adding sugar.

07. Tomato
The Power: Lycopene, one of the strongest carotenoids, acts as an antioxidant. Research shows that tomatoes may cut the risk of bladder, stomach and colon cancers in half if eaten daily. A tomato has 26 calories, 0 fat and 1 gram of fiber. Drizzle fresh slices with olive oil, because lycopene is best absorbed when eaten with a little fat.

08. Raisins
The Power: These little gems are a great source of iron, which helps the blood transport oxygen and which many women are short on. A half-cup has 218 calories, 0 fat and 3 grams of fiber. Sprinkle raisins on your morning oatmeal or bran cereal – women, consider this especially during your period.

09. Figs
The Power: A good source of potassium and fiber, figs also contain vitamin B6, which is responsible for producing mood-boosting serotonin, lowering cholesterol and preventing water retention. The Pill depletes B6, so if you use this method of birth control, make sure to get extra B6 in your diet. One fig has 37 to 48 calories, 0 fat and 2 grams of fiber. (Cookie lovers – fig bars have around 56 calories, 1 gram of fat and 1 gram of fiber per cookie). Fresh figs are delicious simmered alongside a pork tenderloin and the dried variety make a great portable gym snack.

10. Lemons and Limes
The Power: Limonene, furocoumarins and vitamin C, all of which help prevent cancer. A wedge has 2 calories, 0 fat and 0 fiber. Buy a few of each and squeeze over salads, fish, beans and vegetables for fat free flavor. See also: Beneficial Bytes: Lemons and Limes.

VEGETABLES

11. Onions
The Power: Quercetin is one of the most powerful flavonoids (natural plant antioxidants). Studies show it helps protect against cancer. A cup (chopped) has 61 calories, 0 fat and 3 grams of fiber. Chop onions for the maximum phytonutrient boost, or if you hate to cry, roast them with a little olive oil and serve with rice or other vegetables.

12. Artichokes
The Power: These odd-looking vegetables contain silymarin, an antioxidant that helps prevent skin cancer, plus fiber to help control cholesterol. One medium artichoke has 60 calories, 0 fat and 7 grams of fiber. Steam over boiling water for 30 to 40 minutes. Squeeze lemon juice on top, then pluck the leaves off with your fingers and use your teeth to scrape off the rich-tasting skin. When you get to the heart, you have found the best part!

13. Ginger
The Power: Gingerols may help reduce queasiness; other compounds may help ward off migraines and arthritis pain by blocking inflammation-causing prostaglandins. A teaspoon of fresh gingerroot has only 1 calorie, 0 fat and 0 fiber. Peel the tough brown skin and slice or grate into a stir-fry.

14. Broccoli
The Power: Indole-3-carbinol and sulforaphane, which help protect against breast cancer. Broccoli also has lots of vitamin C and beta-carotene. One cup (chopped) has 25 calories, 0 fat and 3 grams of fiber. Don’t overcook broccoli – instead, microwave or steam lightly to preserve phytonutrients. Squeeze fresh lemon on top for a zesty and taste, added nutrients and some vitamin C.

15. Spinach
The Power: Lutein and zeaxanthin, carotenoids that help fend off macular degeneration, a major cause of blindness in older people. Plus, studies show this green fountain of youth may help reverse some signs of aging. One cup has 7 calories, 0 fat and 1 gram of fiber. Add raw leaves to a salad or saute with a little olive oil and garlic.

16. Bok Choy (Chinese cabbage)
The Power: Brassinin, which some research suggests may help prevent breast tumors, plus indoles and isothiocyanates, which lower levels of estrogen, make this vegetable a double-barreled weapon against breast cancer. A cup will also give you 158mg of calcium (16 percent of your daily recommended requirement) to help beat osteoporosis. A cup (cooked) has 20 calories, 0 fat and 3 grams of fiber. Find it in your grocer’s produce section or an Asian market. Slice the greens and juicy white stalks, then saute like spinach or toss into a stir-fry just before serving.

17. Squash (Butternut, Pumpkin, Acorn)
The Power: Winter squash has huge amounts of vitamin C and beta-carotene, which may help protect against endometrial cancer. One cup (cooked) has 80 calories, 1 gram of fat and 6 grams of fiber. Cut on in half, scoop out the seeds and bake or microwave until soft, then dust with cinnamon.

18. Watercress and Arugula
The Power: Phenethyl isothiocyanate, which, along with beta-carotene and vitamins C and E, may help keep cancer cells at bay. One cup has around 4 calories, 0 fat and 1 gram of fiber. Do not cook these leafy greens; instead, use them to garnish a sandwich or add a pungent, peppery taste to salad.

19. Garlic
The Power: The sulfur compounds that give garlic its pungent flavor can also lower LDL (“bad”) cholesterol, lower blood pressure and even reduce your risk of stomach and colon cancer. A clove has 4 calories, 0 fat and 0 fiber. Bake a whole head for 15 to 20 minutes, until soft and sweet and spread on bread instead of butter.

GRAINS, BEANS, DAIRY AND NUTS

20. Quinoa
The Power: A half cup of cooked quinoa has 5 grams of protein, more than any other grain, plus iron, riboflavin and magnesium. A half-cup has 318 calories, 5 grams of fat and 5 grams of fiber. Add to soup for a protein boost. Rinse first, or it will taste bitter.

21. Wheat Germ
The Power: A tablespoon gives you about 7 percent of your daily magnesium, which helps preventmuscle cramps; it is also a good source of vitamin E. One tablespoon has 27 calories, 1 gram of fat and 1 gram of fiber. Sprinkle some over yogurt, fruit or cereal.

22. Lentils
The Power: Isoflavones, which may inhibit estrogen-promoted breast cancers, plus fiber for heart health and an impressive 9 grams of protein per half cup. A half-cup (cooked) has 115 calories, 0 fat and 8 grams of fiber. Isoflavones hold up through processing, so buy lentils canned, dried or already in soup. Take them to work, and you will have a protein packed lunch.

23. Peanuts
The Power: Studies show that peanuts or other nuts (which contain mostly unsaturated “good” fat) can lower your heart-disease risk by over 20 percent. One ounce has 166 calories, 14 grams of fat and 2 grams of fiber. Keep a packet in your briefcase, gym bag or purse for a protein-packed post-workout nosh or an afternoon pick me up that will satisfy you until supper, or chop a few into a stir-fry for a Thai accent. See also: The Nut Case

24. Pinto Beans
The Power: A half cup has more than 25 percent of your daily requirement of folate, which helps protect against heart disease and reduces the risk of birth defects. A half-cup (canned) has 103 calories, 1 gram of fat and 6 grams of fiber. Drain a can, rinse and toss into a pot of vegetarian chili.

25. Yogurt
The Power: Bacteria in active-culture yogurt helps prevent yeast infections; calcium strengthens bones. A cup has 155 calories, 4 grams of fat, 0 grams of fiber. Get the plain kind and mix in your own fruit to keep calories and sugar down. If you are lactose intolerant, never fear — yogurt should not bother your tummy.

26. Skim Milk
The Power: Riboflavin (a.k.a. vitamin B2) is important for good vision and along with vitamin A might help improve eczema and allergies. Plus, you get calcium and vitamin D, too. One cup has 86 calories, 0 fat and 0 fiber. If you are used to high fat milk, don’t go cold turkey; instead, mix the two together at first. Trust this fact: In a week or two you won’t miss it!

SEAFOOD

27. Shellfish (Clams, Mussels)
The Power: Vitamin B12 to support nerve and brain function, plus iron and hard-to-get minerals like magnesium and potassium. Three ounces has 126 to 146 calories, 2 to 4 grams of fat and 0 fiber. Try a bowl of tomato-based (and low fat) Manhattan clam chowder.

28. Salmon
The Power: Cold-water fish like salmon, mackerel and tuna are the best sources of omega-3 fatty acids, which help reduce the risk of cardiac disease. A 3-ounce portion (cooked) has 127 calories, 4 grams of fat, 0 fiber. Brush fillets with ginger-soy marinade and grill or broil until fish flakes easily with a fork.

29. Crab
The Power: A great source of vitamin B12 and immunity-boosting zinc. A 3-ounce portion has 84 calories, 1 gram of fat, 0 fiber. The “crab” in sushi is usually made from fish; buy it canned instead and make your own crab cakes. See also: Fish and Seafood Recipes

As in

http://www.bellybytes.com/articles/29foods.shtml

matetip.com

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