Tag Archives: Human nutrition

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Dancing Truck Driver Loses Over 100 Pounds


                                                                                                   Dancing Truck Driver Loses Over 100 Pounds

Truck driver loses 100 pounds with Zumba (John Drury)

 

Reblogged:From Yahoo.com

Dancing Truck Driver Loses Over 100 Pounds.Meet Big John Drury, a 43-year-old truck driver who has lost over 100 pounds through dancing. In 2011, the 400 lb Big John found himself having health problems after years of hard 70-hour work weeks driving trucks and eating greasy fast food on the road. But then, John discovered Zumba and eating right. Now he’s a svelte 290 lbs, and teaches his own weight loss dance classes! Check him out… http://screen.yahoo.com/dancing-truck-driver-loses-over-224015505.html 

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Lighten Up 20 Tasty Healthy Recipes


Sorry I haven’t posted much lately,I been pretty busy so I thought I would give you all a little treat here is one of the many Ebooks I was given recently. I thought you all might like to check it out feel free to download a copy for yourself as my gift to you. I have a lot going on right now but I will try to post again soon. To get to this e-book just click the link below, after  you click on the link it will come up again so you will have to click the link again and it will bring up the Ebook. I just tried it myself to make sure it was working hope you enjoy these yummy treats.                                                                                                                                                              Lighten Up 20 Tasty Healthy Recipes for the New Year from Mr Food

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Pumpkin Seeds: Amazing Natural Cure-all


 

Reblogged: From Yahoo Health

 

Pumpkin Seeds: Amazing Natural Cure - all Nutrition

 

Considered medicinal for more than 3,000 years in different parts of the globe, pumpkin seeds have a remarkable array of health benefits, new studies show. Packed with magnesium, calcium, potassium, iron, zinc, and vitamin K, these tasty treats are rated as one of the world’s healthiest foods.

 

In fact, a recent study showed that pumpkin seeds, which are rich in omega-3 fatty acids, offer a heart-healthy noshing option by reducing blood pressure. Also known as pepitas, the flat, dark-green seeds may also lower cholesterol, reduce diabetes risk, aid weight loss, improve your mood—and even fight cancer.

 

Here’s a look at some of the surprising ways this super-squash can protect your health.

 

1. Fights cancer

 

A new study published in Current Pharmaceutical Design reports that compounds known as cucurbitacins can help combat cancer–and pumpkin seeds are loaded with them. These compounds have been shown to kill various types of cancer cells and also have potent anti-inflammatory properties. “Taking all of these effects into account, cucurbitacins may prove useful in the treatment of different types of cancer,” researchers from University of Valencia, Spain report.

 

In another new study, German scientists found that eating pumpkin seeds lowered the risk of breast cancer by 23 percent in postmenopausal women. The study involved comparing dietary data from 2,884 women who developed breast cancer and 5,509 healthy women. The study also found that eating sunflower seeds and soybeans lowered risk.

 

Celebrities Who’ve Faced Breast Cancer

 

2. Boosts prostate health

 

Pumpkin seeds are just as beneficial for men, too. Pumpkin seed oil has been used to manage benign prostate hypoplasia (an enlarged prostate). In addition to the oily parts of the seeds, other phytochemicals may also help treat the condition. These compounds can also be found in flax seeds, saw palmetto berries and soy. According to this study, published in International Journal of Oncology, a dietary supplement containing pumpkin seed may combat the growth and spread of prostate cancer.

 

Prostate Cancer: What You Should Know

 

3. Diminishes hot flashes and improves mood

 

Looking for a natural way to cool off from hot flashes? A 2011 double-blinded study suggests that pumpkin seed oil can reduce hot flashes, headaches, and joint pain and improve mood swings in post menopausal women, compared to a control group of women who were given lookalike capsules containing wheat germ oil. The same study noted that pumpkin seed oil improved women’s HDL (good) cholesterol levels and reduced blood pressure.

 

4. Lower bad cholesterol

 

In addition to boosting levels of HDL, pumpkin seeds contain phytosterols. In one analysis of 16 previous studies involving 509 people, these compounds reduced LDL (bad) cholesterol by an average of 13 percent, while total cholesterol dropped by 10 percent. Phytosterols work by blocking the absorption of cholesterol in your intestines and can lower the amount of cholesterol in your blood. A 2011 study recommended daily intake of phytosterol-rich foods as a natural way to lower cholesterol and reduce heart disease risk.

 

5. Decrease the risk of diabetes

 

In the world of super foods, pumpkin seeds are a must-try for diabetics. They are high in iron and heart-healthy unsaturated fats. In animal studies, researchers have indicated that the compounds in pumpkin may be successful in managing insulin levels and diabetes risk.

 

In fact, pumpkin was so beneficial in improving the health of diabetic mice that the Chinese researchers recommended that its compounds be developed into a new anti-diabetic medication for people.

 

6. Drive weight loss

 

Pumpkin seeds may also help you shed pounds. They are packed with fiber and protein—two important components for weight loss. Just one ounce of pumpkin seeds includes five grams of protein, which can keep you fuller longer.

 

Chow down in moderation, because a cup of pumpkin seeds in the shell contains about 285 calories, along with 12 grams of fat, while husked seeds contain 720 calories per cup.

 

7. Ease social anxiety, depression—and boost your mood

 

While pumpkin seeds are great for your body, they can help your mind as well. A study indicates that de-oiled pumpkin seed taken with glucose may be effective in treating social anxiety, and it may aid in treating depression. Speaking of mood-enhancers, a recent report indicates that pumpkin may help increase sex drive as well.

 

11 Symptoms of Low Testosterone

 

8. Ease arthritis

 

You may be able to eat your way to arthritis relief by snacking on pumpkin seeds. A 2005 study found that pumpkin oil reduces inflammation that causes arthritis. Pumpkin seed oil has the effects of indomethacin, a popular anti-inflammatory drug, and offers an all-natural way to treat arthritis symptoms.

 

9. Prevent osteoporosis

 

People with a zinc deficiency may want to consider snacking on pumpkin seeds. They are a substantial source of zinc, a mineral low in many people with bone fractures. In just a quarter of a cup, pumpkin seeds deliver 17 percent of your daily intake value of zinc.

 

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Eating Well and Getting Fit


Reblogged:from merckengage.com                                                                                                                                                                                                             If you’re struggling to find a healthy eating plan that works for you.Or your looking for an exercise plan that you can devote yourself to. This website can help you do just that. They will help you put together an eating plan that fits you’r needs based on things you like.Think about it, if you don’t like the foods in your plan chances are your not going to stick with it very long.So it’s very Important that you think carefully when putting together you’re personal eating plan.Choosing differant food combinations that you will want to eat, and even enjoy. They can also help you with an exercise program based on the activities you like. Exercise is just as Important by that I mean you have to enjoy it or you’re not going to want to do it. There are lots of ways to get exercise so think about different activities you like to do when putting together your exercise program.MerckEngage has a lot of great resources For more Info visit http://www.merckengage.com

                                                                             Eating Well

Your personal Meal Planning tool is waiting. Get great-tasting recipe ideas for breakfast, lunch, dinner, and snacks—all based on your preferences.

The Meal Planning tool can help you create a customized healthy eating plan based on your health goals, the types of foods you like, and any dietary requirements you may have.

                                                                      Getting Fit

Physical activity may be one of the healthiest things you can do for yourself at any age, and having an activity plan is an important step in becoming more active.

In this Getting Fit section you’ll find plenty of information and motivation. You also can create an activity plan and find lots of activities to try.

The Activity Planning tool will help you create a customized plan based on your goals, the types of activities you like, and the time you have to be active each week.

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Thanksgiving Calories: How Much Exercise It Takes To Burn Off That Feast


 Reblogged:from Huffington Post                                                                                                      Thanksgiving Calories:How Much Exercise It Takes To Burn Off That Feast

Turkey with gravy, stuffing, buttery mashed potatoes, pecan pie with vanilla ice cream — if you’re not careful, your Thanksgiving favorites can mean trouble for your waistline.

In fact, the average Thanksgiving mealclocks in around 3,000 calories, more than the Thanksgiving Caloriesestimated 1,600 to 2,400 that women need and 2,000 to 3,000 that men need in an entire day, according to the Dietary Guidelines for Americans.

Yes, Thanksgiving is a once-a-year celebration; we trust you’re not stuffing yourself with green bean casserole on a regular basis. But we also know that the average person gains about a pound during the holiday season – and doesn’t lose it over the course of the rest of the year.

There are a couple of things you can do to combat the holiday-season bulge. Keep portion sizes in check (this handy visual guide can help) and try some healthy Thanksgiving substitutions, like eating white turkey meat instead of dark, or pumpkin pie instead of pecan, suggests the American Council on Exercise. Stick to your regular exercise routine as much as possible during these hectic holiday weeks, or maybe even try signing up for a local Turkey Trot to make sure you fit in some exercise on the busy day.

In the meantime, let’s put that 3,000 number in perspective: In the slide show below, you’ll find 12 ways a 150-pound person could burn off that Thanksgiving feast, like 13 hours of walking or 17 of yoga. Keep in mind your personal calorie burn will vary with intensity, body composition and weight — and please don’t try these at home!

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Shrimp and Andouille Gumbo


Reblogged: from The Daily Meal                                                                                                                             Shrimp and Andouille Gumbo 

For authenticity, Eric recommends using Cajun andouille, a pork-based sausage that is fatty and heavily smoked but not heavily spiced. La Place, has declared itself the andouille capital, hosting an annual festival every October, but when Eric returns to his family’s home in Los Angeles to host their annual gumbo gathering, he frequents Pete’s Louisiana Style Hot Links in Crenshaw. Says Eric, “We have to buy extra to make sure that there is enough left after everybody snacks on them.” If none are available, any smoked pork sausage will work.

INGREDIENTS

  • 1 whole chicken
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces andouille sausage
  • 1 smoked ham hock
  • 1 gallon chicken stock
  • 1 tablespoon leftover cooking fat, such as chicken fat or bacon grease
  • 4 ribs celery, coarsely chopped
  • 2 large yellow onions, coarsely chopped
  • 1 small green bell pepper, coarsely chopped
  • 1 large red bell pepper, coarsely chopped
  • 1 small poblano pepper, seeded and coarsely chopped
  • 8 cloves garlic, minced
  • 2 teaspoons smoked hot paprika
  • 2 teaspoons dried thyme
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried ground sage
  • 1/4 teaspoon cayenne pepper
  • 4 bay leaves
  • 1 cup canola oil
  • 1 1/4 cups all-purpose flour
  • 1 pound small Maine red shrimp (in season) or other small fresh shrimp, peeled
  • 1 tablespoon filé powder
  • 2 tablespoons minced parsley
  • 1 tablespoon minced oregano
  • 2 tablespoons minced sage
  • Cooked white rice
  • 4 thinly sliced scallions (optional)

    DIRECTIONS

    Preheat the oven to 450 degrees.

    Season the chicken liberally both outside and inside the cavity with salt and pepper. Tuck the wings underneath the bird (twist at the joint) and tie the drumsticks together with string or twist ties. Place it breast-side up in a roasting pan. Roast to an internal temperature of 165 degrees, 45-55 minutes, or until the skin turns deep golden brown and juices from the center of the bird run clear into the pan when you tip them out.

    Remove from the oven and rest for 25 minutes, until the chicken is cool enough to handle.

    Meanwhile, lower the oven to 350 degrees. Roast the andouille in a small roasting pan until fully cooked, about 20 minutes. Remove from the pan and set aside to cool, then slice into bite-sized pieces and set aside. (Grace saves the sausage fat left behind in the roasting pan to use for sautéing the trinity later on in the recipe.) Return to the rested chicken and remove and discard the skin. Pull the meat from the carcass, chop into bite-sized pieces, and set aside. Return the bones back to the pan and roast in the oven until bones are deeply browned, about 25 minutes. This step is optional but adds depth of flavor to the finished stock.

    Transfer the roasted bones to a large pot. Add about ¼ cup water to the drippings in the hot roasting pan and scrape up the browned bits clinging to the bottom. Pour the resulting liquid into the pot. Add the ham hock and chicken stock. Bring to a boil, then lower the heat to medium-low and gently simmer for 1 hour, skimming away fat and impurities that rise to the surface.

    Strain the resulting stock through a fine-mesh sieve, reserving the liquid and the ham hock separately. Rinse the pot of any residue and return the stock to it. Discard the chicken bones.

    Once the ham hock is cool enough to handle, pick off the meat, chop into bite-size pieces, and set aside.

    In a large skillet over high heat, melt the fat. Add ½ the trinity (onions, celery, and peppers) reserving the rest for later. Reduce the heat to medium-high and sauté for 5 minutes, until the vegetables soften slightly. Add the garlic and continue to cook until the vegetables are tender, about 5 more minutes. Add the vegetables to the stock along with the paprika, dried herbs, cayenne, and bay leaves. Bring to a boil, then reduce the heat. Simmer briskly for about 1 hour, until the liquid is reduced by ¼, then season with salt and pepper.

    To make the roux, pour the canola oil into a large skillet, preferably cast iron, and whisk in the flour to create a wet paste. Cook over medium heat, whisking often and employing patience, until the roux darkens past the “peanut butter” stage, taking on a deep, dark chocolate color and a rich, nutty aroma, about 30 minutes. Turn off the heat and carefully add the remaining chopped trinity vegetables to the roux, continuing to stir constantly until the vegetables stop spitting, 3 to 5 minutes. Transfer the roux to a large mixing bowl and cool for 15 minutes. Slowly whisk 2 cups of hot stock into the roux to thin the consistency.

    Now it’s time to pull the gumbo together! Pour the thinned roux back into the pot of hot stock (now properly reduced), whisking vigorously to incorporate it. Add the reserved chicken, ham hock, and sausage along with the shrimp, filé, and fresh herbs. Bring to a boil, then reduce the heat. Simmer until the gumbo has thickened and the shrimp are cooked, about 25 minutes. The final consistency should be somewhere between a soup and a stew, or as one cook describes, “muddy.” If it is too thin, reduce the liquid until it reaches the desired consistency. Too thick? Add water or stock. When finished, season with salt and pepper.

    To serve: Spoon gumbo into large, flat bowls, then spoon a liberal mound of rice in the center. Scallions are the authors’ addition for color and texture; good Creoles or Cajuns would eat their bowls neat. Leftover gumbo tastes better the next day — even better the day after that — and can be saved for up to a week in the refrigerator.For more great Recipes visit http://www.thedailymeal.com/

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30 Foods Under 40 Calories


30 Foods Under 40 Calories

Have you ever heard the theory that certain foods have a negative caloric effect, meaning they burn more calories during the digestive process than they contribute? (Celery and apples are often cited as examples.)

Turns out the negative calorie theory is a myth. But that doesn’t mean some foods aren’t incredibly low-calorie and super-nutritious. Here’s a list of our favorite almost zero-calorie foods.

Calories: 4 per cup

This delicate, peppery amazingly low in everything you don’t want, especially calories, fat, saturated fat, and cholesterol. It is, however, loaded with crunch and packed with fiber, vitamins A, C and K, and other nutrients, including potassium.  green is Perfect in salads, soups, or anywhere you would use leafy greens, arugula may even boost your romantic life! Evidence suggests that the minerals and antioxidants packed into dark, leafy greens are essential for our sexual health because they help block absorption of toxins that dampen the libido.

Calories: 27 per cup

Asparagus is traditionally known as a detoxifying food, because it contains high levels of an amino acid that act as a diuretic, flushing excess fluid out of your system. It also helps speed the metabolism of alcohol and other toxins (it’s a surprising hangover remedy).

Asparagus is also a powerhouse of vitamins and minerals, including vitamins A, C, E, and K, B6, folate, iron, copper, and even protein. We love the tender shoots in their most natural form, raw and tossed into salads, or steamed


Calories: 10 per cup

Clear beef, chicken, miso, seafood, or vegetable broth is a dieter’s secret weapon, nourishing and filling your body for almost zero calories, especially if you toss in leafy greens and lean meat. Broth is the ultimate “high volume food,” meaning you can eat large amounts for very few calories and still feel full. It all comes down to calories per bite, or in this case, slurp

“By choosing foods that have fewer calories per bite, your portion size grows, but your overall calorie count decreases,” explains Barbara Rolls, PhD, the creator of volumetric and author of the new book The Ultimate volumetric Diet. “So you end up with a satisfying amount of food.” If you would like to read more visit the link below. http://health.yahoo.net/articles/nutrition/photos/30-foods-under-40-calories#4

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I Lost Weight: Holly White Committed To Nutritious Eating And Lost 100 Pounds


  Reblogged:from Huffington Post                                                                                                                                             Name: Holly White                                                                                                            Age: 25                                                                                                                                    Height: 5’4″                                                                                                                         Before Weight: 275 poundsI Lost Weight Holly White

How I Gained it: When I was in college, I started eating out a lot at lunch, mostly at fast food restaurants because it was easy to grab a burger between classes. The habit of eating burgers and fries every day stuck with me even after college was over; I continued to eat unhealthy meals when I started working, as well. I would get fast food three to four times a week. I wasn’t eating enough fruits and veggies at the time, either. I would always go for the quick snacks like chips and candy, I didn’t control my portion sizes and I didn’t get enough exercise in my daily routine.

Breaking Point: I couldn’t stand having my picture taken because of the way I looked in photographs. I also got tired of going to the store and seeing all of the really cute outfits that I loved but couldn’t wear. It just really hit me one day that unless I made up my mind to do something about my weight, things would never change.

How I Lost It: I started Weight Watchers again (a few years before, I had actually lost about 30 pounds on the program, but I didn’t stick with it), and I started exercising every day. Exercising is definitely not the easiest or most fun thing when you first get started, but I knew it was something I needed to do in order to lose weight and get healthy. I started off by walking about 25 to 30 minutes each afternoon for about a week or so. Then, I just started working my time up and switching off between the treadmill and bicycle. I would walk outside sometimes, if the weather permitted. Once the weight started coming off, I was more motivated to exercise and continue losing. Now I walk, jog or bicycle around three to four miles every afternoon and I really enjoy it. I just don’t feel right if I don’t do some type of exercise now!

I also make healthier food choices; instead of eating a 100-calorie chocolate snack (even though it may only be a couple of WW points), I go for lots of fruit and veggies because they’re a lot better for me in the long run. I have become addicted to peaches and watermelon!

I think being older and more mature helped me to realize that my weight was very unhealthy and that I needed to do something about it now, not put it off until later. Everyone at work and my family was very supportive and really encouraged me the entire time, which I think is a really important thing. When someone is trying to lose weight, hearing the occasional “How much have you lost now?” or “You’re doing great, keep it up!” is really motivating and helps keep you going even on those rough days!

I definitely feel better about myself, both mentally and physically. And I can wear some of those cute outfits now!

After Weight: 173 pounds

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Fabio’s Pasta and Bean Soup


Reblogged:from Shine                                                                                                                                         Fabio’s Pasta and Bean Soup                                                                                                                                                                                                                    Nothing is better for families on a budget than the classic Pasta E Fagioli, Fabio’s super simple and delicious one pot soup with pasta and beans. It’s so flavorful, you’ll forget that it’s VEGETARIAN!

Tips:

  • Beans 101- High in protein and virtually fat-free, these delicious pods are versatile and packed with nutrients. The secret to cooking dry beans without soaking them overnight? Choose smaller beans.
  • Find the Perfect Pasta for Your soups, Soup is a great place to use up spare pasta: break up large noodles, or just add small shapes. Don’t add it until the last few minutes of cooking, and keep pasta on the side when storing soup for later use.
  • Cast-Iron CookwareThe Perfect Soup Pot. Cast-iron is able to maintain and withstand very high temperatures, so pots and pans are able to go from stove top to oven with no hassle. Their heavy weight distributes heat evenly, ensuring perfectly cooked dishes.

 

Ingredients:

3 tbsp. extra virgin olive oil

2 carrots, diced

1 onion, diced

2 celery stalks with leaves, diced

1 fennel bulb

3 bay leaves, dried

6 sprigs thyme

¾ lb. Borlotti beans

pinch sea salt

4 garlic cloves – grated

2-3 quarts chicken or vegetable stock

28 oz. can diced tomatoes

pinch sea salt

pinch fresh ground black pepper

extra virgin olive oil for drizzling

2 cups small shaped pasta

20 fresh basil leaves

 

Method:

Heat a large cast-iron pot over medium heat. Add extra virgin olive oil.   Add carrots, onions, and celery and stir. Meanwhile, dice fennel. Add to pot and stir.Strip the thyme sprigs over the pot and discard sticks. Add bay leaf. Sauté about ten minutes, or until the vegetables caramelize and start to soften. Add Borlotti beans and grated garlic; stir.Add stock, canned tomatoes, a pinch of sea salt and black pepper, and a drizzle of olive oil. Stir, cover, and boil for one hour, or until beans are soft. Add pasta and cook for five minutes. If you don’t plan on serving the soup all at once, cook the pasta separately, and add to each bowl as you serve it. Otherwise, the pasta will soak up too much broth when stored. Chop basil and add to pot. Stir thoroughly, and remove from heat. Remove bay leaves and serve immediately

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