Health News
Volunteer This Fall PDF Print E-mail
Friday, July 30, 2010

As many of you may know, we offer ongoing free classes at Boys and Girls Clubs in Arizona, and we could use your help.

This September through October we expect to be doing at least one 4-week series of classes at the Tempe Boys and Girls Club, the Chandler Boys and Girls Club and possibly more.

To volunteer, all you need to be is committed and show up at the scheduled times. We need help with cutting and washing fruits and veggies for the class and any other help needed by our instructors.

If you are interested in helping, please email Michael McCaffrey at about your interest and which part of town you'd be willing to help.

A Starch That Burns Fat? PDF Print E-mail
Friday, February 26, 2010

A Starch That Burns Fat?

We've all been told to reduce the amount of starchy foods in our diet, because they are the types of foods that pack on the pounds. While it is true that refined starches, such as white flour, sugars, white rice, and snack foods should be kept to a minimum if not eliminated, there is a type of starch that you MUST include in your diet that will significantly increase your rate of weight loss.

There is a type of starch, called "resistant starch," a special type of starch that is encased in foods such as whole grains like brown rice, potatoes, and legumes. A "resistant starch" is so named because it resists the enzymes that normally break down starches during digestion and reverses the order in which the body burns food. Usually the carbohydrates you eat are burned for energy first, but resistant starch seems to move the fat in your diet to the top of the list to be burned for energy before it has a chance to be stored.

Because of this digestive anomaly, including foods that contain the highest amount of resistant starch in the diet will help your body resist the accumulation of fat. Research shows that just by eating one meal a day containing resistant starch, a person can burn 20 to 25 percent more fat, and this increase is sustained throughout the day-even if only one meal contains resistant starch. Also, this fat burning effect is sustained as long as you keep eating foods containing resistant starch on a daily basis.

Sunscreen Safety - Is Your Sunscreen More Toxic than the Sun itself? PDF Print E-mail
Sunday, October 04, 2009
We've all been warned not to spend too much time in direct sunlight, for fear of the sun's dangerous UV rays that can potentially cause skin cancer. As a result, Americans have been lathering up with high SPF lotions. While it is not recommended to spend hours on end in the sun without protection, research has shown that many suncreens don't offer appropriate protection from the sun and many of them contain unsafe toxic ingredients that may render the lotions themselves carcinogens.
Synthetic versus Whole Food Vitamins PDF Print E-mail
Thursday, October 01, 2009

In our chemically polluted and stress-filled world, our nutritional requirements have been increasing, but the number of calories we require has been decreasing, as our activity level as a society has declined. This means we are faced with the need to get more nutrients from less food. At the same time, due to the cooking and processing of foods, which destroy most nutrients, getting even the Recommended Daily Allowance of vitamins and minerals from our modern diet has become difficult, if not impossible to achieve.

The Healthy, Nutritious White Flour? PDF Print E-mail
Sunday, August 30, 2009
Refined white flour is the bane of weight loss and good health. It is a highly processed form of wheat flour that is derived by removing the fibers (bran and germ) from hard red winter wheat berries. The remaining starchy part of the wheat berry is then milled and bleached to remove its original brown color. During this refinement process, all of the nutrients are destroyed, which is why refined white flour is so unhealthy.

Traditionally, the alternative to processed refined white flour has been unrefined whole-wheat flour. Traditional whole-wheat flour is dark brown in color with a dense texture and taste. It is milled from "hard red wheat berries," retaining all of the wheat bran and wheat germ-meaning that it is high in nutrients and fiber. Nothing is taken out, and nothing is added to the flour. However, some people find the color and taste of traditional whole wheat unpleasant, and refuse to switch to this healthier form of wheat.

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Nutritional Advice That Made Sense JohnBogumill

Within eight weeks I went from 215 to 180 pounds. I know that this is a plan for life - and, it is a very good life.Read More


Her Plan Made So Much Sense Kathy Kopack
As a certified personal trainer, I found it embarrassing that I could not lose those extra pounds of middle-age fat.


I Rave About This Plan ColleenPolitiAFTERsmall

I was referred to Dee for treatment of my arthritis by a doctor whose arthritis was helped from following Dee's Plan. *Everyone is unique, so results may vary.Read More


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