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I have noticed in the past few years a huge interest in organic gardening. I wondered the other day what motivates me spending at least an hour each day loving my garden. Well, here’s my answer.
Working with soil and seeing seeds sprout and then watching red bell peppers grow is simply fun. I also love connecting with the earth. Getting my hands dirty with soil and compost makes me realize that I am part of a bigger picture, and I love the feeling of giving back.
With the dire state of Big Agriculture these days, I feel that organic gardening is my response to a system that cares only about money. And they care NOTHING about my health, your health, or your baby’s health. We have only about 10 -15 years before our soil is completely deleted of any life-giving microbes.
Until that happens, our processed food will keep getting more expensive each year, as farm production goes down. You can only add just so much chemical fertilizer, insecticides, Roundup, and GMO seeds before Mother Earth revolts and says “NO MORE.”
One question many people have is “What really does Organic Gardening mean?” I searched for what I consider a clear and precise definition. It starts with the health of the soil.
There is a lot of information coming out about the dangers of artificial sweeteners. It’s too bad that the general public is brainwashed into believing that artificial sweeteners are much better than sugar. This goes right along with another belief — that to lose weight I have to eat all “non fat” and load up on “good carbs.”
Hopefully, this article will help you realize that your health will say “thank-you” when you ditch all artificial sweeteners. Here’s a wonderful and enlightening video by Dr. Mark Hyman, a favorite teacher of mine.
“I know you’re not big on sugar and frequently tell people to cut down on it,” writes this week’s House Call. “But what about artificial sweeteners? Can I use those instead?”
Sadly, the answer is emphatically no. Human, animal, experimental, and other studies show artificial sweeteners can be just as bad and maybe even worse than regular sugar.
Artificial sweeteners have long been positioned as “guilt-free,” innocuous, safe alternatives, so why would I argue they are actually worse than sugar?
Manufacturers love to position zero-calorie sweetened foods and drinks as better because they create a “halo effect” and they know you’re more likely to buy them.
We’re surrounded by low-calorie or calorie-free foods and diet soft drinks that contain artificial sweeteners touted as healthy or consequence-free. As a result, the number of Americans who consume products that contain sugar-free sweeteners grew from 70 million in 1987 to 160 million in 2000.
At the same time, the incidence of obesity in the United States has doubled from 15 percent to 30 percent across all age groups, ethnic groups, and social strata. And the number of overweight Americans has increased from about 30 percent to over 65 percent of the population. The fastest growing obese population is children.
High sugar intake deservedly takes the blame here, but we frequently overlook artificial sweeteners as a potential culprit. The evidence is catching up. Recent studies have not been kind to artificial sweeteners, claiming among other problems theyadversely affect gut health and glucose tolerance.
You’re probably wondering, though, how a calorie-free sweetener could make you fat. If you’ve read my blogs, you know that while calories count, other factorslike hormonal imbalances contribute far more to weight gain.
Let’s briefly look at three reasons artificial sweeteners create adverse consequences to your waistline and health. To continue reading this excellent article, please click here >> Mark Hyman MD.
Artificial sweeteners were initially designed to be sugar substitutes and a helpful tool for the battle against the bulge. Unfortunately, the state of obesity in the world has gotten worse, and artificial sweeteners are clearly not helping. You can find sugar substitutes in diet sodas, yogurt, and a host of other food products.
Mar 28, 2015 …Artificial sweeteners are steeped in controversy and research shows their health effects are anything but sweet. Here we look at the two worst artificial sweeteners.
Artificial sweeteners were initially designed to be sugar substitutes and a helpful tool for the battle against the bulge. Unfortunately, the state of obesity in the world has gotten worse, and artificial sweeteners are clearly not helping. You can find sugar substitutes in diet sodas, yogurt, and a host of other food products. These artificial sweetener additives mimic the flavor of sugar but offer no useful energy and may in fact be toxic.
The Two Most Concerning Artificial Sweeteners
There are five dangerous sugar substitutes that are approved for consumer use: saccharin, neotame, acesulfame potassium, aspartame, and sucralose. Of the five main artificial sweeteners, sucralose and aspartame are the most pervasive and dangerous substitutes found in products on store shelves today.
This additive is marketed under the name Splenda. Sucralose is basically denatured sucrose. Its preparation involves chlorinating sucrose, chemically changing the structure of the sugar molecules by substituting three chlorine atoms for three hydroxyl groups.  Chlorine a known carcinogen, so why would the FDA allow toxic materials to be used in our food and beverages?
It’s uncertain as to why the FDA approved sucralose knowing the nature of chlorine. You should know too that it was approved even with the pre-approval research revealed possible toxicity of the substance.
There have been no long-range studies of the effects of sucralose. The same thing happened with tobacco. As a result of not performing the required epidemiological research, it took years to track the dangerous effects of smoking cigarettes.
It’s unfortunate and confusing that the same mistake is repeated even with the initial negative indications and checks and balances that are now in place. If the FDA does not step in and make monitoring and research possible and necessary, then we can’t readily learn the safety of such substances, including food items.
This additive is sold under the names Equal and NutraSweet and there are thousands of other everyday products that contain aspartame, too. Just to name a few: yogurt, sodas, pudding, tabletop sugar substitutes, chewing gum, bread, etc.
For its approval we have to thank the Searle Company for falsifying reports, and unscrupulous attorneys for delaying legal proceedings.  Once the statute of limitations ran out and the product was once again up for review, many discrepancies came to light between reported versus actual findings.
Consumers lodge complaints about NutraSweet, to the tune of “80% of all complaints about food additives,” but Betty Martini reported that the FDA has yet to move on any of them. In spite of this inaction by the FDA, there are indications that this sweetener is toxic.
According to Ms. Martini, in a report from Flying Safety, an official United States Air Force publication, US Air Force pilots were warned not to consume Aspartame in any amounts at all. Why? “Aspartame has been investigated as a possible cause of brain tumors, mental retardation, birth defects, epilepsy, Parkinson’s Disease, Fibromyalgia, and Diabetes.”  And the FDA has made no move to regulate this toxic substance.
If you haven’t stopped using artificial sweeteners , please do so immediately! Artificial sweeteners, or non-nutritive sweeteners as they are sometimes referred to, have been controversial since they were first introduced to the market in the 1950s, and scientific research shows they are associated with many dangerous side effects.
Introduced to satisfy consumers’ sweet tooth, these artificial sweeteners with no calories seemed, at the time, like good alternatives to refined sugars and natural sweeteners. However, the side effects simply aren’t worth it. These fake sweeteners cause symptoms that range from headaches and migraines to weight gain and even more serious conditions like cardiovascular disease. (1)
What many people don’t realize is that artificial sweeteners also can cause a dangerous addiction — an addiction to overly sweet foods. They retrain the taste buds to need more and more, sweeter and sweeter foods. This leads to even greater incidences of obesity, type 2 diabetes, kidney damage and so much more.
How do you keep your eyes and ears alerted to “different” or “alternative” ways of staying healthy? Not everything out there is worth looking at, that’s for sure. But once in a while I run into a health benefit that in a big way…. is so worthy of the search!
While looking at an exercise method called High Intensity Interval Training (HIIT), a different kind of breathing was mentioned, the Buteyko Method. The benefits of HIIT exercising can be increased by just learning how to breath correctly through my nose. I know, this contradicts almost everything my coaches, doctors and health experts have always preached — take a big breath through your mouth … breath in and out … and now hold it!
The Buteyko Method of breath training is not new. It has hundreds of followers whose asthma, sleep apnea, and COPD have improved. Here is more information about this remarkable breathing method.
Buteyko Breathing Therapy (BBT) was developed in 1952 by a Ukrainian physiologist, Konstantin Buteyko, who linked hyperventilation to asthma and developed a breathing technique to address it. The theory behind the method is that taking slow, shallow breaths rather than trying to breathe deeply, works best during an asthma attack. BBT became known in the United States and Europe after it was introduced into Australia in the 1990s. The Buteyko approach got a boost in 2009 when Jane Brody, who writes the Personal Health column in the New York Times, described how a friend of hers with severe asthma was able to cut back to using less than one puff of his inhaler each day after just three months of breathing lessons. He was also able to discontinue taking oral medications all together. http://www.drweil.com/drw/u/QAA401205/Buteyko-Method-Best-Breathing-for-Asthma-Symptoms.html
How is your breathing? How is your health? Check for yourself
TAKE THE Control Pause Breathing Test
Professor Buteyko developed a test to measure your depth of breathing and consequent retention of carbon dioxide, resultant oxygenation and health. He named it the “Control Pause” breathing test. This acts as a natural peak flow meter and is far more useful.
CONTROL PAUSE TEST
You can try this for yourself – find a clock or stop watch then – 1 ………Sitting down, close your mouth and breathe normally in and out through the nose for 2/3 minutes.
2 ……….After a normal out breath, gently close your nose with thumb and forefinger, glance at a a clock face or time with a stop watch.
3 ……….When you feel the FIRST need to breathe, release the nose and take a breath in through the nose. remembering to keep the mouth closed at this point. 4………..Note the number of seconds that have passed before breathing in.
The number of seconds that has passed is your Control Pause.
If you managed
less than 10 seconds …..you have health problems
less than 25 seconds….. your health needs attention
…………………………………..30-40 is satisfactory
…………………………………..60+ seconds is excellent
AND NOW you can check your health with our symptom checklist – DOWNLOAD HERE
Many of us use salt on our food, usually from a salt-shaker on our dining table. I know for years I didn’t give one thought to how healthy that salt was. It wasn’t until about 4 years ago when I took a very close look at Sea Salt, that I became much more concerned about the health issues of “ultra-white” regular table salt.
Because table salt comes from the same batch as vacuum-refined industrial salt, it is treated with caustic soda or lime to remove all traces of magnesium salts. These vital magnesium salts are not taken out because they keep the salt from flowing out of the dispenser spout, it is because they bring in more profits on the chemical market. Yet these magnesium salts are a very necessary part of the food salt and fill important biological and therapeutic roles. Further, to prevent any moisture from being reabsorbed, salt refiners now add alumino-silicate of sodium or yellow prussiate of soda as desiccants plus different bleaches to the final salt formula.
But since table salt, chemically treated in this way, will no longer combine with human body fluid, it invariably causes severe problems of edema (water retention) and several other health disturbances.
The fear of salt that we witness today and the virtual ban on consuming products with a high sodium content is a matter of serious concern to biologists. Salt-free diets can cause salt starvation, which is a stark reality of our modern world, but it is actually a starvation of macro-and trace minerals, a biological deficiency that refined sodium chloride alone cannot correct. (Thanks to Jacques DeLangre : Sea-Salt’s Hidden Powers)
What Is In Table Salt?
Commonly purchased iodized salts, available at super markets or sitting on the table of your favorite restaurant, have synthetic chemicals added to them. These chemicals include everything from manufactured forms of sodium solo-co-aluminate, iodide, sodium bicarbonate, fluoride, anti-caking agents, toxic amounts of potassium iodide and aluminium derivatives. It may come as a shock, but most table salt is not only unhealthy, but can sometimes be toxic.
The natural forms of important iodine is lost when we manufacture salt. Without this natural iodine, the thyroid is severely harmed, leading to growth and metabolism issues. Because of this, the chemical-based salt industry began to add synthetic forms of iodine to their products.
Other salts add things such as processed white sugar and toxic MSG (mono-sodium-glutamate). And what about the color of table salt? Salt found in the natural world is not usually white. Table salt has been colored white with bleach. And where does this salt come from? Much of it is the actual flaky residue from oil digging. That is correct. Crude oil extract is one way we produce table salt. For more information, please visit Global Healing Center.
Unrefined and unadulterated sea salt is not harmful in moderate amounts. Its benefits over table salt contrasts the immense differences between God’s engineering and man’s. The human body requires a certain amount of sodium for optimum health, and we could not live without it.
Healthy sea salts selectively make a body a hostile environment for pathogens, such as bacteria and parasites. Its specific toxicity to pathogenic life forms is why salt is such an excellent preservative, while leaving the healthy foods completely intact. Even mainstream medical doctors will admit these things when probed, but their institutionalized attacks upon salt continue unabated.
Sea salt naturally contains selenium, which helps to chelate toxic heavy metals from the body. It also contains boron which helps prevent osteoporosis, and chromium which regulates blood sugar levels. Sea salt is one of the few sources for safe copper ingestion, and copper helps the body to form new arteries whenever the main arteries become too clogged.
Small quantities of sea salt will actually lower the blood pressure of most individuals, because it provides the trace minerals that aid with blood pressure regulation. It can only stabilize the blood pressure when the industry-depleted salts are removed from the diet.
Mineral deficiencies are partly responsible for the rising obesity epidemic. Obese people are invariably malnourished, and their bodies are starving, because regardless of how much they eat, they are not getting the minerals and nutrients that they need. The processed table salts and conventionally grown produce are a big part of the problems. Continue reading this article by clicking on the photo below.
The dangers of table salt, and how sea salt can correct health problems.
It is my hope that this article has given you enough information to start using a high-quality Himalayan Sea Salt, and throw away your regular “table-salt.” It’s also important to be aware of all the ‘toxic’ salt in many of the pre-packaged foods we buy. It is a wake-up call for many, to continue their investigation into healthier organic groceries.