On Cholesterol Drugs? Avoid These Juices

Grapefruit, Pomegranate Juice Not a Good Mix With Statins
Juices May Lead to Risky Interactions if Combined With Medication

Recently, I talked about a study on "Good Morning America" showing that although statins effectively reduce low-density lipoprotein (LDL) cholesterol, they also appear to reduce patients' levels of energy and activity. I discussed five ways to deal with the problem of low energy or fatigue while on statins.
PHOTO Juices May Lead to Risky Interactions if Combined with Medication
Pomegranates and pills are shown in these file photos. Those taking statins to reduce their levels of "bad" LDL cholesterol must be wary of certain fruit juices, as drinking them could lead to risky interactions.
(Getty Images)

The response was tremendous, and I have learned what my own patients have been telling me for some time -- not all people tolerate statins without side effects. Complaints of memory problems, fatigue, low energy and muscle weakness were fairly common -- although with more than 13 million users, it is hard to know how many people suffer overall.

Yet, giving people the heads-up that side effects can occur while on statins is important. I believe many patients are led to think they are crazy when their doctors tell them that the symptoms aren't likely from statins, or the doctors wrongly attribute the symptoms to something else rather than try to stop the statins, lower the dose or switch to another brand.
Related
BP Treatment Can Be a Bargain
5 Tips for an Emergency Room Visit
Statin Drugs May Lower Rate of Heart Attack

So many doctors believe the statin drugs are so safe and effective that the "joke," or discussion, in the medical community is that perhaps most healthy adults would benefit from a low dose of statins just to prevent heart disease.

"Perhaps we should put statins in the drinking water," a few will suggest.

Back to the reason for this piece!! In the segment, I included the suggestion to try juices high in antioxidants such as pomegranate juice, a recommendation learned from my patients over the years. However, I also noted on the show that grapefruit juice should be avoided as it could interfere with metabolism of the statin medication and raise the drug level and potential side effects even more.

An astute viewer alerted me that there is a similar interaction of pomegranate juice with statins and that pomegranate juice should also be avoided. I did a little homework and found that a study performed on rats (which means we don't know if the effect will be the same in humans) in Japan and published in 2005 did find that pomegranate juice, like grapefruit juice, could potentially interfere with the metabolism of certain medications.

References: MARIE SAVARD, M.D.
ABC News Medical Contributor
April 23, 2009

Forwarded by, Natalie Pyles

P.S. We would love to hear your comments and thoughts on this topic leave us your response in the comments section. Have a healthy and happy day!

Natalie

What You Need to Know About Mercury in Fish and Shellfish

Advice for
Women Who Might Become Pregnant
Women Who are Pregnant
Nursing Mothers
Young Children

from the
U.S. Food and Drug Administration
U.S. Environmental Protection Agency



The Facts

Fish and shellfish are an important part of a healthy diet. Fish and shellfish contain high-quality protein and other essential nutrients, are low in saturated fat, and contain omega-3 fatty acids. A well-balanced diet that includes a variety of fish and shellfish can contribute to heart health and children's proper growth and development. So, women and young children in particular should include fish or shellfish in their diets due to the many nutritional benefits.

However, nearly all fish and shellfish contain traces of mercury. For most people, the risk from mercury by eating fish and shellfish is not a health concern. Yet, some fish and shellfish contain higher levels of mercury that may harm an unborn baby or young child's developing nervous system. The risks from mercury in fish and shellfish depend on the amount of fish and shellfish eaten and the levels of mercury in the fish and shellfish. Therefore, the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) are advising women who may become pregnant, pregnant women, nursing mothers, and young children to avoid some types of fish and eat fish and shellfish that are lower in mercury.


3 Safety Tips


By following these 3 recommendations for selecting and eating fish or shellfish, women and young children will receive the benefits of eating fish and shellfish and be confident that they have reduced their exposure to the harmful effects of mercury.


1. Do not eat:

* Shark
* Swordfish
* King Mackerel
* Tilefish

They contain high levels of mercury.
2. Eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish that are lower in mercury.

*

Five of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock, and catfish.

*

Another commonly eaten fish, albacore ("white") tuna has more mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of albacore tuna per week.

3. Check local advisories about the safety of fish caught by family and friends in your local lakes, rivers, and coastal areas.

If no advice is available, eat up to 6 ounces (one average meal) per week of fish you catch from local waters, but don't consume any other fish during that week.
Follow these same recommendations
when feeding fish and shellfish to your young child,
but serve smaller portions. Visit the Food and Drug Administration's Food Safety Website www.cfsan.fda.gov or the Environmental Protection Agency's Fish Advisory Website www.epa.gov/ost/fish for a listing of mercury levels in fish.
Frequently Asked Questions about Mercury in Fish and Shellfish:
Photo of pregnant woman and young girl
What is mercury?

Mercury occurs naturally in the environment and can also be released into the air through industrial pollution. Mercury falls from the air and can accumulate in streams and oceans and is turned into methylmercury in the water. It is this type of mercury that can be harmful to your unborn baby and young child. Fish absorb the methylmercury as they feed in these waters and so it may builds up in them. It builds up more in some types of fish and shellfish than others, depending on what the fish eat, which is why the levels in the fish vary.
I'm a woman who could have children but I'm not pregnant - so why should I be concerned about methylmercury?

If you regularly eat types of fish that are high in methylmercury, it can accumulate in your blood stream over time. Methylmercury is removed from the body naturally, but it may take over a year for the levels to drop significantly. Thus, it may be present in a woman even before she becomes pregnant. This is the reason why women who are trying to become pregnant should also avoid eating certain types of fish.
Is there methylmercury in all fish and shellfish?

Nearly all fish and shellfish contain traces of methylmercury. However, larger fish that have lived longer have the highest levels of methylmercury because they've had more time to accumulate it. These large fish (swordfish, shark, king mackerel and tilefish) pose the greatest risk. Other types of fish and shellfish may be eaten in the amounts recommended by FDA and EPA.
I don't see the fish I eat in the advisory. What should I do?

If you want more information about the levels in the various types of fish you eat, see the FDA food safety website www.cfsan.fda.gov/~frf/sea-mehg.html or the EPA website at www.epa.gov/ost/fish.
What about fish sticks and fast food sandwiches?

Fish sticks and "fast-food" sandwiches are commonly made from fish that are low in mercury.
The advice about canned tuna is in the advisory, but what's the advice about tuna steaks?

Because tuna steak generally contains higher levels of mercury than canned light tuna, when choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of tuna steak per week.
What if I eat more than the recommended amount of fish and shellfish in a week?

One week's consumption of fish does not change the level of methylmercury in the body much at all. If you eat a lot of fish one week, you can cut back for the next week or two. Just make sure you average the recommended amount per week.
Where do I get information about the safety of fish caught recreationally by family or friends?

Before you go fishing, check your Fishing Regulations Booklet for information about recreationally caught fish. You can also contact your local health department for information about local advisories. You need to check local advisories because some kinds of fish and shellfish caught in your local waters may have higher or much lower than average levels of mercury. This depends on the levels of mercury in the water in which the fish are caught. Those fish with much lower levels may be eaten more frequently and in larger amounts.

Note:
If you have questions or think you've been exposed to large amounts of methylmercury, see your doctor or health care provider immediately.

For further information about the risks of mercury in fish and shellfish call the U.S. Food and Drug Administration's food information line toll-free at 1-888-SAFEFOOD or visit FDA's Food Safety website www.cfsan.fda.gov/seafood1.html.

For further information about the safety of locally caught fish and shellfish, visit the Environmental Protection Agency's Fish Advisory website www.epa.gov/ost/fish or contact your State or Local Health Department. A list of state or local health department contacts is available at www.epa.gov/ost/fish. Click on Federal, State, and Tribal Contacts. For information on EPA's actions to control mercury, visit EPA's mercury website at www.epa.gov/mercury.

P. S. Call for your FREE Medical Exercise Fit Test, and Metabolic assessment today I would also like to hear what your eating 480-212-1947 or fax request to 623-399-4199 or visit www.myfitnesselements.com available to the 1st 11 Responders!

Could fat babies mean fat toddlers?

Could fat babies mean fat toddlers?

How to ask yourself the right questions and answers when it comes to your toddlers from becoming fat

Overview

A new study from Harvard Medical School found that babies who gained weight quickly had a sharply higher risk of obesity. The study followed close to 600 babies and found those in the top quarter of weight for their length at 6 months had a 40 percent higher risk of obesity by age 3 than smaller babies.
Questions and anwers

Question: Should I be alarmed if my baby is very large?

The best course of action is to speak with your child's pediatrician. Your child may be large for her age, but not overweight when taken in the context of her height. Also, some babies may grow rapidly at first, and their growth starts to slow as they get older. What does that mean? Your child may be overweight at 6 months, and be at a perfectly healthy weight by age 3. A pediatrician can put your individual questions in the context of your toddler's specific measurements.
advertisement

Question: If my baby is growing too quickly, what can I do?

First, take a look at your child's feeding habits. Does he push the bottle away before he's finished? If so, do you encourage him to finish it? Experts say babies are often the best judge of when they've had enough, so don't force them to take in more food. Also, are you blending solid foods in with formula or breast milk? Your best bet is to keep them separate. CNNhealth.com Living Well expert Dr. Jennifer Shu, a pediatrician, says babies gauge their fullness by volume, and if you're mixing in solid foods with the liquid, you're making the same volume of milk more caloric.

Finally, try exercise! You're not going to take your toddler to the gym, but Shu says you can put your child on her tummy to give her the chance to practice rolling over. Also, give your child as much time to run around and play as possible -- this is a child's form of exercise.

References: CNN.Com News

Forwarded By, Natalie Pyles

Fitness & Weight -loss Expert, Nutrition Specialist, Author, & NSA Speaker

P.S. Call For your FREE Nutritional Consultation and Metabolic assessment today 480-212-1947 or www.myfitnesselements.com or fax 623-399-4199 for your profile and evaluation on-line.

Kentucky Fried fat-loss program?

Why Kentucky Fried Fat Loss?

You tell me!









kfc_grilled This has been all over the news. Kentucky Fried Chicken is trying something new…
Kentucky GRILLED Chicken.





This is taken right from a press release off their website:


“The introduction of Kentucky Grilled Chicken is a defining moment in our brand’s storied history,” said KFC President Roger Eaton. “KGC is the latest menu innovation that showcases our commitment to meeting our customers’ ever-changing needs while staying true to the standards of high quality and great taste pioneered by Colonel Sanders. This product will transform the industry.”
Well, at least they’re trying.



Or is it too late? Are they just doing this so they don’t get sued some day for their role in the obesity epidemic?



What do YOU think about the new “KGC”?


Sincerely Yours,

Natalie Pyles

Fitness & Weight-loss Expert, Nutrition Specialist, Author, NSA Speaker

P.S. Now is the time to get your 20.09% New You savings for a NEW You in 2009! Call for your FREE Fit Test & Metabolic assessment 480-212-1947 or visit www.myfitnesselements today!

New Global Warming Discovery!

Thinner is better to curb global warming, study says

(CNN) -- Here's yet another reason to stay in shape: Thinner people contribute less to global warming, according to a new study.

More than 1 billion adults worldwide are overweight, and about 300 million are obese.

Researchers at the London School of Hygiene and Tropical Medicine published a study showing that, because of food production and transportation factors, a population of heavier people contributes more harmful gases to the planet than a population of thin people.

Given that it takes more energy to move heavier people, transportation of heavier people requires more fuel, which creates more greenhouse gas emissions, the authors write.

"The main message is staying thin. It's good for you, and it's good for the planet," said Phil Edwards, senior lecturer at the London School of Hygiene and Tropical Medicine.

The study offers this novel approach to the global warming problem as U.S. lawmakers discuss the future of climate change legislation. This week, the the House Energy and Commerce Committee is scheduled to begin on a comprehensive energy and climate bill. On Friday, the Environmental Protection Agency announced that six greenhouse gases pose potential health hazards, an announcement that could prompt the regulation of the gases.

More than 1 billion adults worldwide are overweight, and about 300 million are obese, the study said. Generally, the body mass index, a measure of obesity, is increasing in most countries worldwide, from China to European countries to the United States.

BMI is going up because of the availability of food and motorized transportation, Edwards said. People are less active now than they were 30 years ago, and the prevalence of fast food has given people less healthy, more energy-dense options.
Health Library

* MayoClinic.com: Obesity

Using statistical models, the authors compared the distribution of BMI in the United Kingdom in the 1970s -- when 3.5 percent of the population was obese -- with a prediction for the country's BMI distribution in 2010, reflecting 40 percent obesity.

"In terms of environmental impact, the lean population has a much smaller carbon footprint," Edwards said.

The population with 40 percent obese people requires 19 percent more food energy for its total energy expenditure than the population with 3.5 percent obese people, the study showed.

This 19 percent increase in food consumption translates into an increase of 270 million metric tons of greenhouse gas emissions, the study said.

"The findings make sense and highlight an important global co-benefit of losing weight, along with the significant personal health benefits," said Patrick Kinney, associate professor at Columbia University's Mailman School of Public Health, who was not involved in the study.

In terms of obesity rate, the U.S. population is not far off from the overweight population model in this study. The country has 33.3 percent obese people, according to the Mayo Clinic.

The study suggests that governments have a responsibility to encourage people to be more physically active, Edwards said. Active transportation, such as cycling and walking, helps maintain a healthy weight but requires safe streets, he said.

"If the government wants to promote active transport, which would be good for the environment and for individual health, it needs to make the environment safe to do that," he said.

Although climate change has come into the forefront as a major world problem recently, this is not the first time scholars have thought about the connection between fossil fuel and body fat.

In 1978, a year the United States experienced an oil shock, a study in the American Journal of Public Health showed that if all overweight people in the country aged 18 to 79 reached their optimal weight, the resulting energy savings would equal 1.3 billion gallons of gasoline.

After the dieting period, about 750 million gallons of gasoline would be saved every year, said the authors, Bruce Hannon, professor at the University of Illinois, Urbana-Champaign, and Timothy Lohman, now professor emeritus at the University of Arizona.

Today, research has shown that the obesity epidemic costs the United States about $100 billion a year, said Dr. Martin Donohoe of Portland State University, who runs the Web site Public Health and Social Justice. In terms of energy expenditure, the average food product travels 1,500 miles to get to your table, he said.

Some measures to curb obesity include making healthier meals available in schools, putting nutritional information on food packages and menus, and banning trans fats, he said.

P.S. Fitness Elements cares about your success call for your FREE Fit test and Nutritional Analysis today 480-212-1947 or visit www.myfitnesselements.com or fax request to 623-399-4199

3 Predictions for Older Adults in 2009 from the Nutrition Experts

How Fitness and Nutrition Professionals should be aware of these predictions and educate the older population about Resistance Training and Nutrition in Brain Health

Here's what some of the Nutrition experts predicted and reported at the American Dietetic Association's Food and Nutrition Conference & Expo in Chicago late October 2008:

Conference presenters predicted that Baby Boomers will fall victim to debilitating condition called sarcopenia , a progressive loss of muscle mass. To respond to this "silent epidemic," fitness professionals should educate older adults about the benefits of exercise , especially resistance training .
Nurture your noggin was the call of some presenters who spoke about the vital role of nutrition in brain health. Presenters discussed the beneficial effects of different nutrients and food compounds , such as omega -3 fatty acids found in fish , and theanine , an amino acid found in tea . The take-home message was that nutrition may improve memory and slow cognitive decline associated with aging.
A new term, ecogastronomy, refers to the trend among consumers to eat "green" and in a way that sustains both our planet and our bodies. Presenters underscored the need to educate people about how their food choices affect the environment; examples of negative influences included our reliance on disposable plastic bottles and throwaway utensils, Americans' excessive beef consumption and the transport of goods over great distances

These are the facts and predictions of the very best and we should all make an effort to educate the public and the consumers of these influences and trends. Have a healthy and happy day!

Source: American Dietetic Association Food & Nutrition Conference & Expo late October 2008.

By, Natalie Pyles

Fitness & Weight-loss Expert, Nutrition Specialist, Author, and NSA Speaker

P.S. Call today to get Your FREE Metabolic testing and complete Lifestyle Analysis and see where you are on your Health & Fitness Journey today 480-212-1947 or visit www.myfitnesselements.com

Did you Know it's National Soft Pretzel Month?

Are pretzels a "healthy" snack? Probably depends on what you mean by "healthy." They're certainly better than chips and they're low-fat, but they're also carb-heavy and have a lot of salt.

But if there's one day you should go crazy and eat lots of pretzels, let it be this one. It's National Pretzel Day! I like all kinds of pretzels. When I was a kid I loved the little pretzel sticks, and then when I got older I liked the pretzel rods (you can put them in your mouth like a cigar!). I like the twists too, and all the incredible flavored pretzels or spreads you can add too! Try mustard, peanut butter, cashew butter, almond butter, parmesian, oil and vinegar, light fruity cream cheese, low-smuckers jelly, light ranch dressing and more!

Enjoy the tips!

Sincerely Yours,

Natalie Pyles

Health & Fitness Expert, Nutrition Specialist, Author, NSA Speaker

Amazing New Discovery in Brown Fat!

"Brown fat" burns calories -- may lead to new obesity treatments

What if you had a special kind of fat in your body that burned calories instead of storing them -- and it could be activated simply by spending time in the cold? According to three preliminary studies published Wednesday in the New England Journal of Medicine, you probably do.
A type of fat in the body burns calories and could be activated by spending time in the cold.

A type of fat in the body burns calories and could be activated by spending time in the cold.

Brown adipose tissue (called brown fat) helps babies, young children, and other small mammals stay warm by burning calories when activated by low temperatures. Scientists have been skeptical that adults retain significant amounts of brown fat on their bodies. But the new research shows that many of us -- perhaps even most -- do.

"The incredible excitement about this is that we have an entirely new way to try to go after obesity," said Dr. Aaron Cypess of the Joslin Diabetes Center in Boston, Massachusetts, the lead author of one of the new studies. Every obesity drug now on the market aims at getting people to take in fewer calories, Cypess pointed out. The current findings, while very preliminary, suggest that drugs could be developed that fire up brown fat activity and help people burn calories faster.

The new research is important because it confirms that adults have brown fat involved in temperature regulation, while also probably playing a role in whether a person is lean or overweight, said Jan Nedergaard, a professor at the Wenner-Gren Institute at the University of Stockholm in Sweden who has been studying brown fat for 30 years, but was not involved in the current research.

"Brown fat can be a very significant player in the game of how we react to the food we eat and whether we store it or burn it away," Nedergaard said.

While scientists have known about brown fat and what it does for decades, it's been nearly impossible to study it in live humans until very recently. Finding it in people's bodies meant taking tissue samples, so scientists mostly stuck to studying it in lab animals. Health.com: Fats to eat, fats to avoid

This changed when nuclear medicine specialists observed that some people had deposits of tissue that looked like fat but didn't act like it; this fat-like tissue was located above the collarbones and in the upper chest and consumed lots of energy. Conversely, white adipose tissue -- the regular fat that stores extra calories and makes us gain weight -- shows very little metabolic activity.
Don't Miss

Scientists began investigating whether this mystery tissue might be the elusive brown fat. In the new NEJM reports, three independent research teams have confirmed that this is the case, indeed, and that integrated positron-emission tomography and computed tomography (PET-CT) scans can be used not only to identify it but to measure its metabolic activity.

In their report, Cypess and his colleagues reviewed 3,640 PET-CT scans performed on 1,972 patients at Beth Israel Deaconess Medical Center in Boston for various diagnostic reasons. Among women, 7.5 percent had patches of brown fat that were more than 4 millimeters in diameter, while 3.1 percent of men had similar patches. Health.com: Cut up to 900 calories with simple substitutions

"The people who had brown fat were, in fact, different from the people who didn't," Cypess explained: They were younger and leaner. People who were older, those who were obese, and those using heart drugs called beta blockers were less likely to have brown fat.

Cypess and his team also found that people whose scans were done in the winter had the most brown fat, while those scanned in the summer had the least; people who underwent the tests in the spring or fall fell in the middle.

Researchers from the Maastricht University Medical Center in the Netherlands, in the second study, looked at how temperature affected brown fat activity in 24 healthy men, also using PET-CT. When the volunteers sat in a room kept at 72° F for two hours, none of their scans showed brown fat activity. But when they were exposed to slightly chillier conditions -- about 61° F -- 23 showed brown fat activity. The 10 men who were lean (with body mass indexes of less than 25) had more brown fat than the 14 who were overweight or obese, and their brown fat was also more active.

"That's really new, that so many people do have brown adipose tissue," said lead author Wouter D. van Marken Lichtenbelt.

In the third study, Dr. Sven Enerback, of the University of Goteborg in Sweden, used PET to examine how cold temperatures affected brown fat activity, this time in five people. Participants spent two hours in a room kept at 63° F to 66° F. During the scan, they submerged one foot in ice water, alternating five minutes in the water and five minutes out. The cold conditions boosted the amount of glucose the study participants' brown fat consumed by a factor of 15.

In an accompanying editorial, Dr. Francesco Celi, of the National Institute of Diabetes and Digestive and Kidney Diseases in Bethesda, Maryland, noted that "taken together, these studies point to a potential 'natural' intervention to stimulate energy expenditure: Turn down the heat and burn calories (and reduce the carbon footprint in the process)."

This is obviously an oversimplification, Celi said, but the demonstration that adults have brown fat that can be activated is, nevertheless, "powerful proof of concept" that the tissue could be a target for obesity-fighting drugs or even environmental fat-fighting strategies.

While Cypess is excited about the possibility of drugs that help people burn more calories, he warned that such medicines wouldn't allow people to slim down without eating healthy and becoming more active. Health.com: Healthy foods that help burn fat

The maximum amount of extra energy that people with relatively large brown fat deposits can burn probably tops out at about 500 calories. "It doesn't take much extra food to eliminate any benefit you've got," he said. "I personally don't think that hanging out in the cold is going to be an effective way of fighting obesity."

Call me for a FREE Fit test and Metabolic assessment today! 1-800-681-9894 or 480-419-6462 or www.myfitnesselements.com

Call the Recipe Detectives!

In Season: Asparagus

Now's the time to stalk up on these sensational spears.

What it looks like: Picture a slim green spear, often tinged with a bit of purple at the tip.

Selection tips: Look for firm, bright green stalks with tight, compact heads. Avoid spears that are dry, limp, or wrinkled, or have ruffled tips. Thinner spears are usually more tender, and you'll want to choose similarly sized ones so they'll cook evenly. One pound equals 16 to 20 spears, or about two cups chopped.

Storage tips: Try not to buy asparagus too long before you intend to cook it. When you get it home, don't wash it; instead, either stand the stalks upright in about an inch of water and cover them (and the container) with a plastic bag, or wrap the stem ends in a wet paper towel and seal the asparagus in a plastic bag. Either way, it will keep for only about three days.

Preparing: First, thoroughly wash the asparagus. You don't want to soak it; just hold the stalks upside down under cold water and shake them a bit to release any sand that might be caught in the tips. Then hold both ends of each spear and bend; the tough, fibrous base should snap right off. (This step is unnecessary in thinner spears, which are completely edible.) Then, pick one of three easy ways to prepare this delicate spring treat:

• Boil it. To boil asparagus, tie the stalks together with kitchen string, then stand them up in a cooking pot so the tips are just above the water line. If the stalks are too tall to allow you to use the regular lid to the pan, invert another pan on top instead. (Note: glass and ceramic coffeepots make ideal asparagus cookers.) Cook them only until they're crisp-tender, then remove them from the heat and drain them thoroughly.

• Nuke it. You can also cook asparagus in the microwave. Arrange the stalks spoke-fashion, tips toward the center, in about two tablespoons of water in a round baking dish. Cover and cook at HIGH for 7 to 10 minutes, or until crisp-tender. Be sure to rotate the dish half way through if you're not using a carousel.

• Eat it raw. Slice thin, fresh asparagus and add to a salad, or serve whole spears alongside your favorite dip.

Peak growing season: While hothouses provide asparagus year-round, the freshest is grown between February and June.

Health benefits: Eating this tender veggie is an excellent way to help protect yourself against heart disease, as it contains lots of folate, as well vitamins E, A, and C. In addition to helping your heart, folate (a B vitamin) helps cells regenerate; vitamin E fights Type II diabetes; and vitamins A and C help hold cancer and cataracts at bay. Asparagus also contains potassium, which helps lower blood pressure and perhaps even cholesterol.

Nutritional info: One-half cup of boiled asparagus (about six spears) equals approximately 22 calories, 1.4 grams of fiber, 2.3 grams of protein, 0.3 gram of fat (0.1 of it saturated), 10 milligrams of sodium, and no cholesterol.

P.S. Call me for my NEW Urban Cookbook and recipes today 480-212-1947 or visit http://www.myfitnesselements.com/urban-cookbook.htm or fax request 623-399-4199 for Your FREE Copy today! You'll love it!

What you think is Impossible is possible?

3 Top Secrets of what it takes to be a Successful dieter

Have you tried to lose weight many times and failed? Or, maybe you've lost several pounds here and there but gained it all back again plus more! If this sounds like you you're not alone. It's extremely challenging to maintain weight-loss. However, some people do manage to achieve their weight-loss and weight maintenance goals. I know it is possible because I conquered my weight issues and on going battle 16 years ago. I have also helped over 3,000 people in my years of experience overcome their weight as well and keep it off. Here are 3 Secrets and tips of successful dieters that I hope you will apply to your life and toolbox.

Control Portions by having a plan

Portion sizes were much smaller than they are today. With today's portion sizes, it's easy to lose track of how much you're eating. To lose weight, you must control your portions. In fact, research suggests portion control is the greatest predictor of successful weight loss. Learn to control portions by reading nutrition labels; carefully measuring out servings; eating only a single helping; using smaller serving dishes; and resisting the urge to "clean your plate."

Be Aware

Practice paying attention to everything you eat. Many people turn to food when they are bored or stressed out. Ask yourself why you are heading to the fridge or pantry. Are you really motivated by hunger, or are you just bored, stressed, sad or tired? Emotional eating can wreak havoc on a well-planned weight management program. Keeping a daily food log and jotting down what you are feeling can help you identify your emotions, monitor your food intake and hold yourself accountable. It's also important to know your weight. While it is not advisable to become obsessive about weight to the nearest 0.01 pound, keepimg periodic tabs is a much more advisable approach to the scale. In my experience a weekly weigh in is good same time one time per week first thing when you get up. This as where all my clients have had the most success. This method is a way to identify small weight increases in time to take appropriate corrective action as well aw weight loss.

For pete sakes turn Off the Tube

Time spent watching TV is usually time spent being completely sedentary (and thus expending minimal amounts of calories) and often eating as well. Most people mindlessly consume snacks while mesmerized in front of the television, not noticing the rapidly multiplying calorie intake. Case in point: the successful NWCR "losers" watched less than 10 hours of television per week.

Take these secrets to heart and use them they work! Have a happy and healthy day!

By, Natalie Pyles

Fitness & Weight loss Expert, Wellness Coach, Author, & NSA Speaker

New Urban FitFood System

What if I told you that almost everything you have been told about nutrition and weight loss is a LIE that's making us all fat, sick, depressed and diseased?

It's a FACT - Most Doctors, Nutrition 'Experts', Celebrity Chefs and Best Selling Authors are DEAD WRONG about Healthy Cooking, Weight Loss and Nutrition!


This Fat Burning, Healthy Eating System has Been Proven in New York City for 15 Years and is the Exact OPPOSITE of What Most So-Called 'Experts' Are Teaching!

2009-04-02

Scottsdale Arizona

Dear Health Conscious Friend,

My name is Natalie Pyles and I am definitely not here to sell you another diet or teach you how to be the next Iron Chef...

But if you give me just a couple of minutes, I will show you how I have helped thousands of busy Arizonians easily lose weight...get glowing, clear skin...discover the truth about nutrition & Fitness... master the basics of healthy cooking...eliminate depression...prevent disease...and radically transform their bodies without diets, drugs or surgery.
featured in Phoenix times ,quest,sports illustrated , Phoenix Business Journal- Luxury Living edition

For the past 16 years, I have been a certified fitness trainer, nutritionist and licensed Wellness Coach in Phoenix. I have been rated Phoenix City's 'best personal trainer' and have been featured in the Phoenix Times, Sports Illustrated and a bunch of other magazines and you know what I think is more important than any of that?

The solutions I have for the two most common concerns I have heard over the years...

'I Just Don't Know What I Should Eat!'

I think everyone has this dilema at some point...don't you get confused about what you should eat?

Do you ever struggle to figure out what you are going to eat next? The other concern I hear often is...

'What is a 'Healthy' Diet & Exercise program?'

With all the conflicting nutrition, fitness info and diet scams out there, it's easy to see why so many people get confused and dont know the answers to these basic questions.

So in order to solve this problem for my clients, I went on a mission. I spent the past 16 years doing massive research and reading volumes of journals, books, reports and interviewing experts. Instead of following diet trends, I spent my time figuring out what worked long term and what didn't while working with real people. Living in a Big city and servicing so many well deserved people of their precious health and fitness, I had to come up with real world solutions that work.


'It's so much more than a cookbook or a 'weight loss' program...'
Weight loss Mind body fitness Functional fitness
I lost 30 pounds and 3 dress sizes using the exact foods and meal plan in Healthy Urban Kitchen! I got better results working with in one month than I did in one year of working with trainers, nutritionists, coaches and therapists. I tried every diet out there before Natalie showed me the best way to eat and lose fat. It's so much more than a cookbook or a 'weight loss' program - it's a healthy lifestyle with simple ways to cook, eat and exercise and feel amazing. It worked so well I convinced him to write this cookbook & teach others how to eat real food and lose weight without diets, drugs or surgery!

Jaime Larose
Co-Author, Healthy Urban Chef,
Renaissance Woman
Phoenix,Az


I sought out the most succcessful health, fitness & nutrition experts I could. I studied the best and distilled their work and compared it with mine. I refined my system and tested it with hundreds of my personal clients.

I saved all the best tips, meal plans and favorite recipes that were EASY to prepare, delicious and satisfying. I eliminated the most common foods & ingredients that trigger weight gain, depression, skin breakouts, inflammation and allergic reactions.
HUK book cover

So I took all this information and finally created the Ultimate Healthy Eating Guide and Recipe Book that shows you my secrets for Healthy Cooking Made Ultra Simple for Busy People Who Want to Lose Weight:

What to Eat
When to Eat
How Much to Eat
How to Simplify Shopping
How to Cook - even if you are super busy and you're not a fan of
cooking
How to turn healthy recipes into delicious meals that reduce fat and help you lose weight


And No, It Doesn't Involve Dieting, Counting Calories, Low Carb or Low Fat Foods.

P.S. Hurry and call today for your FREE Urban Cookbook and Nutritional Consultation at 480-212-1947 or 1-800-681-9894 or fax in a request for more information 623-399-4199 Now!

P.S.S. Finally! Someone who will tell You the Real Truth!

Natalie's Recipe Of The Week

Thai Banana Salsa with King Prawns

"Extremely refreshing. I make extra salsa to keep in the fridge for a pick-me-up after a long day at uni. You can serve it on a banana leaf with lime wedges."

INGREDIENTS (Nutrition)

• 2 bananas, peeled and thinly sliced
• 2 cucumbers - peeled, seeded, and diced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1 teaspoon finely chopped fresh ginger root
• 1 fresh red chile pepper, thinly sliced
• 1/4 cup lime juice
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 1/2 pounds tiger prawns, peeled and deveined

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What to Drink?
	Riesling
	Bikini Martini
	Special Lemonade

DIRECTIONS

1. In a large bowl, mix bananas, cucumbers, mint, cilantro, ginger, and red chile pepper to make salsa.
2. In a small bowl, blend lime juice, fish sauce, and brown sugar until sugar has dissolved. Thoroughly mix into the salsa.
3. Bring a large saucepan of lightly salted water to a boil. Place prawns in the water, and cook 3 minutes, or until flesh is opaque. Serve with the banana salsa.

Why eating pecans ?

National Pecan Month

Discover why eating pecans may improve your overall health. Clinical research shows pecans may help prevent coronary heart disease and gallstones, help lower cholesterol, aid in weight loss and support prostate health through their high dietary fiber qualities. Pecans are also loaded with antioxidants and more than 19 vitamins and minerals including vitamin E.


Health Benefits of Pecans

Pecans: Source of Natural Antioxidants and FiberPecans – the only native American tree nut – have been a tasty favorite for centuries. The first known cultivated pecan tree plantings are thought to have taken place in the late 1600s or early 1700s in northern Mexico, whereas the first U.S. plantings took place in Long Island, NY in 1772. By the 1800s, pecans were at the heart of a full-fledged North American industry. Pecans have a rich history that goes back hundreds of years, but recent history is redefining how people think about those delicious little tree nuts. Research conducted over the past decade has confirmed that pecans can be a healthy addition to your diet. Below are summaries of landmark research studies confirming the health benefits associated with eating a diet rich in pecans.

* Natural Antioxidants in Pecans
* Cholesterol-Lowering Pecans
* Weight Control and Pecans
* Heart Healthy Pecans
* Nutrient Dense Pecans

Natural Antioxidants in Pecans

New research, published in the August 2006 issue of Nutrition Research, shows that adding just a handful of pecans to your diet each day may help inhibit unwanted oxidation of blood lipids, thus helping prevent coronary heart disease. The researchers suggest that this positive effect was in part due to the pecans’ significant content of vitamin E – a natural antioxidant. Pecans contain different forms of vitamin E, which protects blood lipids from oxidation. Oxidation of lipids in the body - a process akin to rusting – is detrimental to health. When the "bad" (LDL) cholesterol becomes oxidized, it is more likely to build up and result in clogged arteries.

In the laboratory analysis of blood samples from the research subjects, Dr. Haddad's team found that the diets enriched with pecans significantly reduced lipid oxidation (by 7.4 percent) versus the Step I diet. Oxidation levels were evaluated using the TBARS test, which measures oxidation products. The researchers also found that blood levels of tocopherols were higher after participants were on the pecan diet. Cholesterol-adjusted plasma gamma-tocopherol in the study participants' blood samples increased by 10.1 percent (P < .001) after eating the healthy pecan diet. The researchers concluded that these data provide some evidence for potential protective effects of pecan consumption in healthy individuals.

In addition, landmark research published in the Journal of Agriculture and Food Chemistry (June 2004) found that pecans rank highest among all nuts and are among the top category of foods to contain the highest antioxidant capacity, meaning pecans may decrease the risk of cancer, coronary heart disease, and neurological diseases such as Alzheimer’s.

Using a method that has proven to be a good indicator of the total antioxidant capacity (TAC) of foods called ORAC (Oxygen Radical Absorbance Capacity), researchers measured the antioxidant capacity of nuts among 100 commonly consumed healthy foods and snacks, including different types of nuts, and determined pecans have more antioxidant capacity than walnuts, hazelnuts, pistachios, almonds, peanuts and cashews. Numerous other studies have also shown that phytochemicals, like those found in pecans, act like natural antioxidants and may have a protective effect against certain diseases, such as various cancers and coronary heart disease.
Cholesterol-Lowering Pecans

Pecans also play a role in lowering cholesterol. Clinical research published in the Journal of Nutrition (September 2001) compared the Step I diet (28 percent fat), recommended by the American Heart Association for individuals with high cholesterol levels, to a pecan-enriched (40 percent fat) diet. The results showed the pecan-enriched diet lowered total cholesterol by 11.3 percent and LDL “bad” cholesterol levels by 16.5 percent – twice that of the Step I diet, without any associated weight gain.

Research conducted by Dr. Ronald Eitenmiller at the University of Georgia has also confirmed that pecans contain plant sterols, which are known for their cholesterol-lowering ability.

The U.S. Food and Drug Administration (FDA) has acknowledged this and related research and approved the following qualified health claim: “Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.”
Weight Control and Pecans

A review of pecan and other nut research, published in the American Journal of Clinical Nutrition (September 2003), suggests that nuts like pecans may aid in weight loss and maintenance. The review cited studies indicating that nut consumption may increase metabolic rates and enhance satiety. When used in conjunction with a healthy low-fat diet, nuts also offer increased flavor, palatability and texture that can lead to greater dietary compliance, according to the review.
Heart-Healthy Pecans

Nearly 60 percent of the fats in pecans are monounsaturated and another 30 percent are polyunsaturated, leaving very little saturated fat in pecans. The unsaturated fat in pecans is heart-healthy fat meeting the new Dietary Guidelines that recommend Americans keep intake between 20 and 35 percent of calories, with most fats coming from heart-healthy sources like fish, nuts and vegetable oils. In addition, pecans contain no trans fat.
Nutrient-Dense Pecans

Pecans contain more than 19 vitamins and minerals – including vitamin A, vitamin E, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc. One ounce of pecans provides 10 percent of the recommended Daily Value for fiber. Pecans are also a natural, high-quality source of protein that contain very few carbohydrates and no cholesterol. Pecans are also naturally sodium-free, making them an excellent choice for those on a salt- or sodium-restricted diet.
Additional Nutritional Resources

The following links lead to external websites and do not necessarily reflect the opinions of the National Pecan Shellers Association or its members.

* American Dietetic Association
* Dietary Guidelines for Americans
* MyPyramid Plan (USDA)
* American Heart Association
* International Tree Nut Council
* Georgia Pecan Commission
* Texas Pecan Growers Association


Go here for more information and great tips http://www.ilovepecans.org/nutrition.html

Your Friend in Health & Fitness,

Natalie Pyles

Fitness & Nutritional Expert, Author, Speaker

Call Me For Your FREE Nutritional Consultation Today! 1-800-681-9894 or 480-212-1947 e-mail fitnesselementsassociates@yahoo.com