Polly Heil-Mealey
Green drink contains chlorophyll, which is the blood of the plant. The molecular structure of chlorophyll is similar to that of human blood. Anemia has been known to respond very well to chlorophyll. Chlorophyll, and therefore green drink, is an oxygenator. Viruses, bacteria, parasites, yeast, cancer cells and other bad germ life cannot live in oxygen or chlorophyll. Chlorophyll is very helpful in cleaning the blood as well as neutralizing poisons in the blood stream. It also helps cleanse the liver and eliminates stored toxins such as drug deposits, chemical sprays on food, artificial flavorings and other coal tar dyes.
As a natural healer, chlorophyll ranks very high. It accelerates tissue repair. Part of this ability is due to the large amounts of minerals found in this green drink. Chlorophyll has been shown to help regulate and control calcium levels. This exceptional super food deodorizes the bowel and the entire body. It helps rebuild a damaged bowel and helps to eliminate mucous. Among chlorophyll's other attributes are:
-increased energy and mental clarity
-aids in blood sugar problems.
-may decrease desire for caffeine containing beverages.
-reduces unnatural food cravings, suppresses overactive appetites.
-lubricates the ileocecal valve to keep it functioning properly.
-increases milk in nursing mothers (with exception of parsley).
-anemia has been known to respond very well to chlorophyll.
-helps to get bile moving regularly.
-and much more!!!
In addition to all of these wonderful benefits, if you make this life giving "green drink" from fresh, raw leafy green vegetables, and purified water, you will also get live enzymes! However, we realize it is not always possible to make our green drink fresh everyday. Therefore, alternatives such as Nature Sunshine's Chlorophyll, Spirulena, Super Algae, and Barley Green are available in both liquid and capsule form.
How to make fresh Green Drink:
Add to your blender 1 handful of any fresh green leafy vegetables (ex. parsley, spinach, kale, swiss chard, dark leaf lettuce, beet tops, mustard greens, etc.) and 1 pint to 1 quart of purified water. Blend well. Strain if desired. Drink and enjoy. Refrigerate unused portion. *Must be made fresh every 24 hours.
Monday, April 5, 2010
Wednesday, March 31, 2010
2010 Meltdown Challenge Finale Night
by Tami Newton
We had a wonderful celebration at our final 2010 Crosby Community Meltdown Challenge meeting last night. Lisa Wright, from Divine Body Works in Crosby, started out with an informative speech about our lympathic system and lymphatic massage. Did you know that one can of soda can shut down your lymphatic system for 4 to 5 hours?
After that, all the team leaders for the Big Loser Contest united on the stage and shared their testimonies and team mate recognitions. Each team leader received a raffle ticket for a drawing to win a free massage from Divine Body and Dollie Christ, from Shape Sifters, won the raffle. Ten year old Baylea Otis, team Skinny Cow, received a gift basket in recognition for her incredible work as the the youngest team leader of the Meltdown.
Next, Sheila Hall took a few moments to summarize our guest speakers over the past 8 weeks. We started out, in week one, with my speech about my journey over the past year to lose 64.50 pounds. Week two, Rob Rosenbaum shared his Top 10 List for a healthier, skinnier body. Week's three and four, Jean-Francois Borney informed us about the chemicals and pesticides in our foods and showed us some healthier food choices.
Week five, Polly Heil-Mealey explained to us how she can determine our bodies overall health by looking into our eyes. Week six, Dr. Ryan Konarick told us about the four underlying causes of obesity in the United States. Week seven, Pastor Keenan Smith taught us that life is not just about being successful but about being significant enough in life to make an impact.
Then, it was on to the awards ceremony. Michele Perez, team F.R.O.G., received a trophy and goodie bag for losing 15.90 pounds and being the Top Women's Big Loser. Mark Atomanczyk, team Determined to Lose, received a trophy and goodie bag for losing 18 pounds and being the Men's Big Loser.
The "Go Getters" (4.04% total weight loss), Larry and Becky Hill, came in third place in the team Big Loser contest. The "Meltdown Mamas" (4.05% total weight loss), Judy Sirocka (Crosby Office Supply) and Leia Morris, were announced as the second place Big Loser team and each received a gift box filled with goodies. When it was all said and done, "Determined Divas" (4.11% total weight loss), Sherry Hess and Tina McWhorter, took home the grand finale award and received a $300 prize package as Big Loser Team of the 2010 Crosby Community Meltdown Challenge.
The evening wound down with a healthy eating buffet and lots of mingling and discussion of the night's events. I think we can write down this year's Meltdown as a total success. It is my sincere hope that each person who was able to attend this year's meetings will continue their journey of health and fitness.
We had a wonderful celebration at our final 2010 Crosby Community Meltdown Challenge meeting last night. Lisa Wright, from Divine Body Works in Crosby, started out with an informative speech about our lympathic system and lymphatic massage. Did you know that one can of soda can shut down your lymphatic system for 4 to 5 hours?
After that, all the team leaders for the Big Loser Contest united on the stage and shared their testimonies and team mate recognitions. Each team leader received a raffle ticket for a drawing to win a free massage from Divine Body and Dollie Christ, from Shape Sifters, won the raffle. Ten year old Baylea Otis, team Skinny Cow, received a gift basket in recognition for her incredible work as the the youngest team leader of the Meltdown.
Next, Sheila Hall took a few moments to summarize our guest speakers over the past 8 weeks. We started out, in week one, with my speech about my journey over the past year to lose 64.50 pounds. Week two, Rob Rosenbaum shared his Top 10 List for a healthier, skinnier body. Week's three and four, Jean-Francois Borney informed us about the chemicals and pesticides in our foods and showed us some healthier food choices.
Week five, Polly Heil-Mealey explained to us how she can determine our bodies overall health by looking into our eyes. Week six, Dr. Ryan Konarick told us about the four underlying causes of obesity in the United States. Week seven, Pastor Keenan Smith taught us that life is not just about being successful but about being significant enough in life to make an impact.
Then, it was on to the awards ceremony. Michele Perez, team F.R.O.G., received a trophy and goodie bag for losing 15.90 pounds and being the Top Women's Big Loser. Mark Atomanczyk, team Determined to Lose, received a trophy and goodie bag for losing 18 pounds and being the Men's Big Loser.
The "Go Getters" (4.04% total weight loss), Larry and Becky Hill, came in third place in the team Big Loser contest. The "Meltdown Mamas" (4.05% total weight loss), Judy Sirocka (Crosby Office Supply) and Leia Morris, were announced as the second place Big Loser team and each received a gift box filled with goodies. When it was all said and done, "Determined Divas" (4.11% total weight loss), Sherry Hess and Tina McWhorter, took home the grand finale award and received a $300 prize package as Big Loser Team of the 2010 Crosby Community Meltdown Challenge.
The evening wound down with a healthy eating buffet and lots of mingling and discussion of the night's events. I think we can write down this year's Meltdown as a total success. It is my sincere hope that each person who was able to attend this year's meetings will continue their journey of health and fitness.
Thursday, March 25, 2010
Baylea Otis, Our Youngest Team Leader
This year, we have had some pretty awesome team leaders step up to the plate. Ten year old Baylea Otis, team Skinny Cow, has been keeping her team motivated with meeting updates, inspirations and recipes this year. Below, I am printing her email that she sent out yesterday, March 24 and the email sent back by one of her team members:
Man last night Pastor had a lot to share with us I hope if you attended you were able to understand all the information.
Here are a few things he said:
When you find yourself not meeting the goals you have set you end up turning to things you do not need. You need to know your significance so that when you miss your goal you just pick up the ball and shoot again.
The bible talks about our bodies being the temple. The temple needs to be maintained, we need to take care of it so it can take care of us.
Faith ignites our goals.
We gather as we have the last 7 weeks we pick up tools that help reach our goals.
As we reach our goals we get excited about our goals and that begins to rub off on those around us.
You need to be around people that push you because if you keep moving forward you will gain momentum.
Everything changes so instead of saying NO WAY I can not do that - turn it up a notch and go for it GOD makes it possible.
Then destiny begins to unfold in our lives and our goal is reached. God made you to win not lose and if God is for you who can be against you, GOD IS FOR YOU!
Self esteem will always let you down so start looking at your GOD esteem. Look at yourselves as God does, as his creation. Then our set backs do not effect us because his ways are the right ways.
Quote of the day
You are responsible for your results so turn up the heat
Recipe for the day
Chili rubbed steak tacos
· Cook Time12 min
· Level Easy
· Yield 12 Tacos (serving size is 2 tacos)
Ingredients
1 tablespoon chili powder
2 cloves garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
A pinch cayenne pepper
1 1/4 pound top sirloin steaks cut 1-inch thick
12 small corn tortillas (5 to 6 inches in diameter)
3 cups shredded red cabbage
1/2 cup chopped cilantro leaves
1 lime, cut into wedges
2 cups Avocado Lime Salsa, recipe follows
Directions
In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.
Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices.
Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table.
Avocado Lime Salsa:
1 large cucumber peeled, seeded and cut into chunks (about 2 cups)
2 avocados, cut into chunks
1/2 red onion, diced
2 limes, juiced (about 1/4 cup)
Salt
1/4 cup chopped cilantro leaves
2 jalapeno chiles, chopped, plus more to taste
Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.
Yield: 2 cups (1 serving is 1/3 cup)
Nutrition Facts
Nutritional Analysis Per Serving
Calories 407
Total Fat 16
Saturated Fat 4
Protein 21
Carbohydrates 42
Fiber 8
Now for the email from Baylea's team member:
Baylea,
I want to thank you from the bottom of my heart for carrying me thru melt down during a time when I have been so sick with bronchitis and missed not only my mark, my goals but so many classes.
Keeping me informed with what all was covered every week, your weekly recipe, calling every Tuesday morning to say don't forget to weigh and call me with your results has been such a blessing.
Thank you, Baylea, thank you for being a leader that doesn't judge, doesnt complain, doesnt say why not, but continues to send out your emails faithfully as encouragement AND inspiration to a team member who has been so unsupportive to and with you thru Meltdown but yet you keep up the pase never giving up on being the Leader!
You are the best little leader ever! Watching you this past year lose your weight has been awesome, seeing you buy your first Tikini for spring break and seeing and hearing your excitement over that moment was the greatest feeling ever, especially knowing how you felt inside about yourself!
You must be the one and only, the first 10 year old Leader ever but let me tell you, you definitely have set the mark for those to follow!
You never let your age stand in your way and never was afraid of taking on the challenge. I know people would not believe you have done this leader thing on your own, but you have.
I may not have met my goal or been there to support you as a team member but you did not quit you keep on going week after week being a true LEADER and ENCOURAGER!
You ROCK Baylea Otis!
Man last night Pastor had a lot to share with us I hope if you attended you were able to understand all the information.
Here are a few things he said:
When you find yourself not meeting the goals you have set you end up turning to things you do not need. You need to know your significance so that when you miss your goal you just pick up the ball and shoot again.
The bible talks about our bodies being the temple. The temple needs to be maintained, we need to take care of it so it can take care of us.
Faith ignites our goals.
We gather as we have the last 7 weeks we pick up tools that help reach our goals.
As we reach our goals we get excited about our goals and that begins to rub off on those around us.
You need to be around people that push you because if you keep moving forward you will gain momentum.
Everything changes so instead of saying NO WAY I can not do that - turn it up a notch and go for it GOD makes it possible.
Then destiny begins to unfold in our lives and our goal is reached. God made you to win not lose and if God is for you who can be against you, GOD IS FOR YOU!
Self esteem will always let you down so start looking at your GOD esteem. Look at yourselves as God does, as his creation. Then our set backs do not effect us because his ways are the right ways.
Quote of the day
You are responsible for your results so turn up the heat
Recipe for the day
Chili rubbed steak tacos
· Cook Time12 min
· Level Easy
· Yield 12 Tacos (serving size is 2 tacos)
Ingredients
1 tablespoon chili powder
2 cloves garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
A pinch cayenne pepper
1 1/4 pound top sirloin steaks cut 1-inch thick
12 small corn tortillas (5 to 6 inches in diameter)
3 cups shredded red cabbage
1/2 cup chopped cilantro leaves
1 lime, cut into wedges
2 cups Avocado Lime Salsa, recipe follows
Directions
In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.
Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices.
Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table.
Avocado Lime Salsa:
1 large cucumber peeled, seeded and cut into chunks (about 2 cups)
2 avocados, cut into chunks
1/2 red onion, diced
2 limes, juiced (about 1/4 cup)
Salt
1/4 cup chopped cilantro leaves
2 jalapeno chiles, chopped, plus more to taste
Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.
Yield: 2 cups (1 serving is 1/3 cup)
Nutrition Facts
Nutritional Analysis Per Serving
Calories 407
Total Fat 16
Saturated Fat 4
Protein 21
Carbohydrates 42
Fiber 8
Now for the email from Baylea's team member:
Baylea,
I want to thank you from the bottom of my heart for carrying me thru melt down during a time when I have been so sick with bronchitis and missed not only my mark, my goals but so many classes.
Keeping me informed with what all was covered every week, your weekly recipe, calling every Tuesday morning to say don't forget to weigh and call me with your results has been such a blessing.
Thank you, Baylea, thank you for being a leader that doesn't judge, doesnt complain, doesnt say why not, but continues to send out your emails faithfully as encouragement AND inspiration to a team member who has been so unsupportive to and with you thru Meltdown but yet you keep up the pase never giving up on being the Leader!
You are the best little leader ever! Watching you this past year lose your weight has been awesome, seeing you buy your first Tikini for spring break and seeing and hearing your excitement over that moment was the greatest feeling ever, especially knowing how you felt inside about yourself!
You must be the one and only, the first 10 year old Leader ever but let me tell you, you definitely have set the mark for those to follow!
You never let your age stand in your way and never was afraid of taking on the challenge. I know people would not believe you have done this leader thing on your own, but you have.
I may not have met my goal or been there to support you as a team member but you did not quit you keep on going week after week being a true LEADER and ENCOURAGER!
You ROCK Baylea Otis!
Wednesday, March 24, 2010
Notes from March 23rd Meeting
by Tami Newton
Before Pastor Keenan Smith came up to inspire us, Sheila Hall asked a few of us to go up and share why the Crosby Meltdown has meant so much to us. Dolores Garcia, from team Healthy Expectations, shared that Sheila had taught her so much about food and that she now eats boiled eggs and many other foods which were not a part of her diet before the Meltdown. Dolores acknowledged that she had even more to learn and more weight to lose and she was going to continue her journey. I shared that the Community Meltdown was the launching point for me to lose 64.50 pounds and that positive energy from Curves is the only way I survived a personal tragedy last year. Connie Harding, from team F.R.O.G, shared that she has lost 54 pounds, since last year's Meltdown, and thanked Crosby Church for opening their doors for us to be able to hold such an important event that teaches comrade, nutrition and fitness.
Afterwards, Sheila showed a short film called 212 degrees from http://www.simpletruths.com/. It brought out that at 211 degrees water is hot but, that at 212 degrees, water is steam. The significance of water turning to steam is that steam can move locomotives and many other machines. This film showed the small margin that Olympic and pro athletes actually win competitions. So, in our quest for goals in our lives, we need to remember that just that 1 degree can be the difference between losing and winning.
Sheila Hall introduced Pastor Keenan Smith to the group as one of the four most important men in her life. Pastor Smith has been at Crosby Church for seven years and was previously a member of "The Power Team". Pastor Keenan shared that he had eaten about 5,000 calories per day when he was in training for "The Power Team". However, whenever he left that intense regiment, he had to make adjustments to his diet. He said that we are always changing and that we have to make wise choices and decisions that affect our lives in a positive way.
The pastor said that while we all want to be successful, it is more important to be significant. Michele Perez, member of team F.R.O.G., wrote down the following words from our meeting:
"It's not ONLY about being Successful At What You Do, But Being Significant Enough To Make An Impact" -Pastor Keenan Smith.
The Pastor shared the poem, The Dash, with us and it is as follows:
The following is a poem by Linda Ellis © 1998.
I read of a man who stood to speak at the funeral of a friend. He referred to the dates on her tombstone from the beginning to the end.
He noted that first came the date of her birth and spoke of the following date with tears,But he said what mattered most of all was the dash between those years.
For that dash represents all the time that she spent alive on earth...And now only those who loved her know what that little line is worth.
For it matters not, how much we own; the cars .... the house... the cash.What matters is how we live and love and how we spend our dash.
So think about this long and hard ... are there things you'd like to change?For you never know how much time is left. (You could be at "dash mid-range")
If we could just slow down enough to consider what's true and real,And always try to understand the way other people feel.
And be less quick to anger, and show appreciation more,And love the people in our lives like we've never loved before.
If we treat each other with respect and more often wear a smile...Remembering that this special dash might only last a little while.
So, when your eulogy's being read with your life's actions to rehash...Would you be proud of the things they say about how you spend your dash??
This poem is about a gravestone and states that there is always a date of birth, dash and date of death on all tombstones. He said, while both dates are important, the most important thing in every life is "the dash". You see, "the dash" is everything between birth and death.
When we add significance to our lives, we turn it up one degree. Significance is the influence we have in other people's lives. Sometimes we might miss our goals but the life choices and changes we make, give our life significance. God has a destiny for all of us. The pastor referred to Habakkuk 2:2, " "Record the vision, and inscribe it on tablets, that the one who reads it may run." God gives us visions so that we can take them and run with them. God puts things into motion and purposes and places us.
We have a predetermined destination and we all make good and bad choices during our lives at almost every moment of our lives. These choices actually determine our destiny. We are a spirit, living in a body, possessing a soul. We are suppose to take care of our body because it is the temple of the Holy Ghost. We need to make sure our temple gets plenty of exercise and nutrition . We need to make sure our spirit and soul gets nourishment and exercise, also.
Pastor Keenan Smith explained that there are Six (6) stages of a vision:
1. Our life is filled with many dreams.
2. We cull through the dreams, to come up with an actual vision for our life.
3. We begin tooling ourselves to produce the results of our vision. For example, during the Meltdown, we have had many speakers who have taught us about food, exercise, supplements, goal setting, etc. These will be our tools to realize our dream and vision to lose weight and become a more positive influence in our lives.
4. We begin to be filled with infectious desire. Our new vision and accomplishment of some of the goals makes us energetic and that energy begins to flow from us and out to other people. People see us and begin to believe they can also implement dreams and visions in their lives. This infectious desire begins to pull people up and sharpens them. Just like there are positive people in your life who help tool and sharpen you, you become that kind of person to others. This is when the team dynamic is created.
5. All of a sudden the pieces of your dream come together and it takes on a life of its own. Eventually, this vision grows larger and we have to increase and stretch our faith.
6. Your destiny unfolds and your goal is reached.
God takes us from where we are and makes us who He wants us to become. We are the apple of God's eye and he only wants what is the best for us. Self-esteem is not near as important God-esteem. Humans fail and relying on ourselves is a big let down. If we rely on God, He will always lift us up and always show us that He loves us. When we fail, He wraps His arms around us and lifts us up and encourages us to move forward.
Will your life's DASH have significance?
Connie Harding reminded everyone that the Big Loser final team weigh in numbers are due by midnight, March 25Th. Sheila Hall announced that team photos would be taken by Connie, after the meeting.
Next week, Tuesday, March 30Th, is the last meeting of the Crosby Community Meltdown Challenge and the new Big Loser team will be announced. The leaders in the contest are Crosby Crunchers, Mustard Seeds and Shape Shifters. Does your team have what it takes to overcome these leaders and become the new champions of the 2010 Crosby Community Meltdown Challenge?
Before Pastor Keenan Smith came up to inspire us, Sheila Hall asked a few of us to go up and share why the Crosby Meltdown has meant so much to us. Dolores Garcia, from team Healthy Expectations, shared that Sheila had taught her so much about food and that she now eats boiled eggs and many other foods which were not a part of her diet before the Meltdown. Dolores acknowledged that she had even more to learn and more weight to lose and she was going to continue her journey. I shared that the Community Meltdown was the launching point for me to lose 64.50 pounds and that positive energy from Curves is the only way I survived a personal tragedy last year. Connie Harding, from team F.R.O.G, shared that she has lost 54 pounds, since last year's Meltdown, and thanked Crosby Church for opening their doors for us to be able to hold such an important event that teaches comrade, nutrition and fitness.
Afterwards, Sheila showed a short film called 212 degrees from http://www.simpletruths.com/. It brought out that at 211 degrees water is hot but, that at 212 degrees, water is steam. The significance of water turning to steam is that steam can move locomotives and many other machines. This film showed the small margin that Olympic and pro athletes actually win competitions. So, in our quest for goals in our lives, we need to remember that just that 1 degree can be the difference between losing and winning.
Sheila Hall introduced Pastor Keenan Smith to the group as one of the four most important men in her life. Pastor Smith has been at Crosby Church for seven years and was previously a member of "The Power Team". Pastor Keenan shared that he had eaten about 5,000 calories per day when he was in training for "The Power Team". However, whenever he left that intense regiment, he had to make adjustments to his diet. He said that we are always changing and that we have to make wise choices and decisions that affect our lives in a positive way.
The pastor said that while we all want to be successful, it is more important to be significant. Michele Perez, member of team F.R.O.G., wrote down the following words from our meeting:
"It's not ONLY about being Successful At What You Do, But Being Significant Enough To Make An Impact" -Pastor Keenan Smith.
The Pastor shared the poem, The Dash, with us and it is as follows:
The following is a poem by Linda Ellis © 1998.
I read of a man who stood to speak at the funeral of a friend. He referred to the dates on her tombstone from the beginning to the end.
He noted that first came the date of her birth and spoke of the following date with tears,But he said what mattered most of all was the dash between those years.
For that dash represents all the time that she spent alive on earth...And now only those who loved her know what that little line is worth.
For it matters not, how much we own; the cars .... the house... the cash.What matters is how we live and love and how we spend our dash.
So think about this long and hard ... are there things you'd like to change?For you never know how much time is left. (You could be at "dash mid-range")
If we could just slow down enough to consider what's true and real,And always try to understand the way other people feel.
And be less quick to anger, and show appreciation more,And love the people in our lives like we've never loved before.
If we treat each other with respect and more often wear a smile...Remembering that this special dash might only last a little while.
So, when your eulogy's being read with your life's actions to rehash...Would you be proud of the things they say about how you spend your dash??
This poem is about a gravestone and states that there is always a date of birth, dash and date of death on all tombstones. He said, while both dates are important, the most important thing in every life is "the dash". You see, "the dash" is everything between birth and death.
When we add significance to our lives, we turn it up one degree. Significance is the influence we have in other people's lives. Sometimes we might miss our goals but the life choices and changes we make, give our life significance. God has a destiny for all of us. The pastor referred to Habakkuk 2:2, " "Record the vision, and inscribe it on tablets, that the one who reads it may run." God gives us visions so that we can take them and run with them. God puts things into motion and purposes and places us.
We have a predetermined destination and we all make good and bad choices during our lives at almost every moment of our lives. These choices actually determine our destiny. We are a spirit, living in a body, possessing a soul. We are suppose to take care of our body because it is the temple of the Holy Ghost. We need to make sure our temple gets plenty of exercise and nutrition . We need to make sure our spirit and soul gets nourishment and exercise, also.
Pastor Keenan Smith explained that there are Six (6) stages of a vision:
1. Our life is filled with many dreams.
2. We cull through the dreams, to come up with an actual vision for our life.
3. We begin tooling ourselves to produce the results of our vision. For example, during the Meltdown, we have had many speakers who have taught us about food, exercise, supplements, goal setting, etc. These will be our tools to realize our dream and vision to lose weight and become a more positive influence in our lives.
4. We begin to be filled with infectious desire. Our new vision and accomplishment of some of the goals makes us energetic and that energy begins to flow from us and out to other people. People see us and begin to believe they can also implement dreams and visions in their lives. This infectious desire begins to pull people up and sharpens them. Just like there are positive people in your life who help tool and sharpen you, you become that kind of person to others. This is when the team dynamic is created.
5. All of a sudden the pieces of your dream come together and it takes on a life of its own. Eventually, this vision grows larger and we have to increase and stretch our faith.
6. Your destiny unfolds and your goal is reached.
God takes us from where we are and makes us who He wants us to become. We are the apple of God's eye and he only wants what is the best for us. Self-esteem is not near as important God-esteem. Humans fail and relying on ourselves is a big let down. If we rely on God, He will always lift us up and always show us that He loves us. When we fail, He wraps His arms around us and lifts us up and encourages us to move forward.
Will your life's DASH have significance?
Connie Harding reminded everyone that the Big Loser final team weigh in numbers are due by midnight, March 25Th. Sheila Hall announced that team photos would be taken by Connie, after the meeting.
Next week, Tuesday, March 30Th, is the last meeting of the Crosby Community Meltdown Challenge and the new Big Loser team will be announced. The leaders in the contest are Crosby Crunchers, Mustard Seeds and Shape Shifters. Does your team have what it takes to overcome these leaders and become the new champions of the 2010 Crosby Community Meltdown Challenge?
Friday, March 19, 2010
Meeting Schedule and Announcements
by Tami Newton
Held at Crosby Church at 5725 Highway 90, below is the meeting schedule for this Tuesday, March 23rd:
6:00 p.m. - Sheila Hall - Nutrition Class - Eating Dessert While on a Diet
7:00 p.m. - Pastor Keenan Smith - Crosby Church - Mind, Body and Spirit
At last week's meeting, Connie Harding announced that the Shape Shifters, Mustard Seeds and Crosby Crunchers were the top 3 teams in the Big Loser Contest. Do not forget that Connie needs the team leaders to turn their final team weight in by Thursday, March 25. Her email address is iconclh@hotmail.com. Late weights will not be taken because it will take a few days to compile prizes for the winning teams, based on the sexes and number of team members.
Also, if you have not had your team photos made, team captains need to remind their team members to wear their t-shirts to the meeting this Tuesday. Connie Harding will available to take photos before and after the meeting. Please get your team together and have the photo made so that we can have all teams represented on the Crosby Meltdown Blog Slideshow. Connie has been working really hard on the photos from this event and really needs us to work together to make sure everyone is represented on the blog.
Don't forget, our final Meltdown Meeting will be Tuesday, March 30 at 7:00 p.m. There is no nutrition class scheduled that week. Sheila is working on putting together a question and answer panel for this final night. The Big Loser Contest winners will be announced at that final meeting and prizes will be awarded. Will your team bring home the Big Prize this year?
Have a great weekend! See everyone Tuesday night.
"It's kind of fun to do the impossible."- Walt Disney
Held at Crosby Church at 5725 Highway 90, below is the meeting schedule for this Tuesday, March 23rd:
6:00 p.m. - Sheila Hall - Nutrition Class - Eating Dessert While on a Diet
7:00 p.m. - Pastor Keenan Smith - Crosby Church - Mind, Body and Spirit
At last week's meeting, Connie Harding announced that the Shape Shifters, Mustard Seeds and Crosby Crunchers were the top 3 teams in the Big Loser Contest. Do not forget that Connie needs the team leaders to turn their final team weight in by Thursday, March 25. Her email address is iconclh@hotmail.com. Late weights will not be taken because it will take a few days to compile prizes for the winning teams, based on the sexes and number of team members.
Also, if you have not had your team photos made, team captains need to remind their team members to wear their t-shirts to the meeting this Tuesday. Connie Harding will available to take photos before and after the meeting. Please get your team together and have the photo made so that we can have all teams represented on the Crosby Meltdown Blog Slideshow. Connie has been working really hard on the photos from this event and really needs us to work together to make sure everyone is represented on the blog.
Don't forget, our final Meltdown Meeting will be Tuesday, March 30 at 7:00 p.m. There is no nutrition class scheduled that week. Sheila is working on putting together a question and answer panel for this final night. The Big Loser Contest winners will be announced at that final meeting and prizes will be awarded. Will your team bring home the Big Prize this year?
Have a great weekend! See everyone Tuesday night.
"It's kind of fun to do the impossible."- Walt Disney
Wednesday, March 17, 2010
Notes from March 16th Meeting
by Tami Newton
Dr. Ryan Konarik is not only a Crosby chiropractor, he also is quite knowledgeable about nutrition and fitness and is working on his wellness degree. He is interested in teaching about wellness because of the fact that 73% of American are overweight or obese.
He told us that there are four underlying causes of obesity: (1) lack of sleep (2) chronic stress (3) processed food (4) an unlimited amount of sugar.
He explained that the lack of sleep upsets the balance of ghrelin and leptin in our bodies. Ghrelin, produced in the gastrointestinal tract, stimulates appetite. Leptin, produced in fat cells, sends signals to the brain when you are full. When you don't get enough sleep, it drives leptin levels down, which means you don't feel as satisfied after eating. Lack of sleep also causes ghrelin levels to rise, which means your appetite is stimulated and you want more food.
Cortisol, nor epinephrine and epinephrine are released during times of stress, resulting in a "fight or flight" response to a perceived threat. Following a stressful or threatening event, epinephrine and nor epinephrine levels return to normal. Cortisol levels can remain elevated over a longer time period. Cortisol levels can remain persistently elevated in the body when a person is subject to chronic stress.
Cortisol stimulates fat and carbohydrate metabolism for fast energy. Cortisol stimulates insulin release and maintenance of blood sugar levels. The end result is an increase in appetite. Chronic stress or poorly managed stress, lead to elevated cortisol levels that stimulate appetite, resulting in weight gain or difficulty losing unwanted pounds.
Some ways to relieve stress is to exercise, taking time to relax, yoga, take a vacation, have a one hour massage once per month. If your commute time is causing a huge problem, you might think about changing jobs.
For years, men were hunter/gatherers and had to eat the food they killed or harvested pretty quickly. We have been genetically designed to seek out the most calorically dense food available, while using the least amount of energy. These are instinctual behaviors necessary for survival that have been in place for thousands of year, before humans learned how to farm, domesticate animals and preserve food.
As time went on and the population grew, there became a need to process food and make it easier to transport and store. While this idea seemed very smart at the time, it has since become apparent that by lengthening the shelf life of food, we have leeched much of the proper nutrients from food, like fiber and natural oils. We have also added sugar (high fructose corn syrup), fat (trans fat/hydrogenated oil) and sodium (preservatives). These additives are harmful to our bodies.
Consumption of processed food causes the release of a neurotransmitter in the brain, called dopamine, which causes a feeling of pleasure (exactly the same kind of reaction that happens with sex and drugs). The release of dopamine can cause continual pleasure seeking behavior. This pleasure producing mechanism is referred to as the dopamine re-enforcement pathway, which is the basis of any addiction.
This re-enforcement pathway becomes a vicious cycle. We eat processed food and get high, the high wears off, we feel guilty, we remember what makes us feel better for a little while, so, we eat processed food. This dopamine pathway depletes the body of its natural nutrient for feeling good and we have to rely on the dopamine re-enforcement pathway, just like a drug or sex addict.
Americans have access to an unlimited amount of sugar in our diets. The consumption of sugar has risen alarmingly since, 1922. In 1992, the average American consumed 10 pounds of sugar per year, in 1970, we consumed 120 pounds per sugar per year, in 1994, we consumed 150 pounds per year and in 1997, we consumed 160 pounds per year. Today, Americans are eating almost 1/2 pound of sugar per day (160 pounds per year). Some people, like fitness and nutrition buffs, eat less sugar and some people, like the overweight and morbidly obese, eat more sugar.
Until the 1920's, sugar was a rare treat and most sugar was found in the fruits and vegetables eaten. Here are the forms of dietary sugar:
. Glucose - aka dextrose. Human body's primary source of energy.
. Brown sugar - sugary crystals contained in a molasses syrup, with natural flavor and color, 91 to 96% sucrose.
. Corn syrup - made from cornstarch - mostly glucose.
. Fructose - sugar found in fruit and honey - sweetest natural sugar.
. High fructose corn syrup - derived from cornstarch, usually a combination of 55% fructose and 45% sucrose. Treated with an enzyme that converts glucose to fructose, which results in a sweeter products. Used in soft drinks, baked goods, jelly, syrup, fruits and desserts.
. Sucrose - commonly called cane sugar, table sugar or simply sugar.
Anything made with white flour is a concentrated carbohydrate.
Higher consumption of sugar-sweetened beverages is associated with a greater magnitude of weight gain and an increased risk for development of type 2 diabetes in women, possibly by providing excessive calories and large amounts of rapidly absorbable sugars.
Anytime we consume fructose, it is going to make us want to eat more food. When we take in glucose (natural sugar) our body is satisfied and wants less food.
M. Daniel Lane and colleagues at Johns Hopkins have built on the suggested link between the consumption of fructose and increased food intake, which may contribute to a high incidence of obesity and type 2 diabetes.
There was a discussion of artificial sweeteners and Dr. K only recommends Stevia. Stevia is actually used to control diabetes in Japan. Other sweeteners make neurotoxins in the body.
Dr. K subscribes to the 80 / 20 rule. As long as you are staying true to a natural, no processed food diet 80% of the time, you will win the battle.
Dr. Konarik says that diabetes can be controlled, if you get the cortisol levels under control. Diabetics need to exercise, relax, consistently eat healthy food, avoid sugars, pastas, breads. All of our plates should consist of a large portion of vegetables, 3 to 4 ounces of lean protein and a small serving of a carbohydrate (1/2 cup) or fruit. We should also eat nuts and seeds and get 4 to 6 grams of Omega 3's per day. Diabetics might also need to supplement with magnesium, zinc or chromium. He also recommended supplements to reduce cortisol and protein shakes between meals.
When asked what he thought of the vegan diet, he responded that vegans can be healthy if they supplement with Omega 3 oils and protein supplements. It is often difficult to get a vegan to eat Omegas because they are made from fish oil. He says that the body has been programmed to eat meat and pointed to the canine teeth and the fact that all of us started out as hunter/gatherers and that the meat was what provided the protein.
Dr. K. realizes that the meat sources we have access to are sick because they are given hormones and antibiotics. He says that the best sources are chicken (because they eat grains and are not given as many hormones) and fish.
When asked about his views on wine consumption, Dr. Konarik stated that wine is a toxin and that all foods are either nutrients or toxins. While the grapes and Resveratrol in wine are good, the toxins in wine stress the liver and can cause liver problems quickly for certain people. Wine also slows down the metabolism and is empty calories. He recommends eating grapes and taking Resveratol supplements (toxins removed). He said that while he would not ever recommend wine consumption, he said that it should be used as a treat occasionally and not on a regular basis.
Dr. K recommends that we cleanse our liver two times per year. He said that when you are on a cleanse, you should avoid protein, bad fats and eat lots of vegetables. Need to let your liver rest and not be bogged down digesting food. He suggested that we research liver cleansing and choose the one that makes the most sense for us. He says that once the liver is cleansed, the metabolism speeds up and we burn more calories.
Next week, Pastor Keenan Smith will be our guest speaker and will discuss our mind, body and spirit. Last year, he tore a phone book in half and shared his beliefs about the proper balance of our physical, spiritual and emotional health.
Connie Harding announced that the Shape Shifters, Mustard Seeds and Crosby Crunchers were the top 3 teams in the Big Loser Contest. Sheila reminded us that Connie needs the team leaders to give her their final team weigh in by Thursday, March 25. Late weights will not be taken because it will take a few days to compile prizes for the winning teams, based on the sexes and number of team members.
Have a great week! See you next Tuesday.
Dr. Ryan Konarik is not only a Crosby chiropractor, he also is quite knowledgeable about nutrition and fitness and is working on his wellness degree. He is interested in teaching about wellness because of the fact that 73% of American are overweight or obese.
He told us that there are four underlying causes of obesity: (1) lack of sleep (2) chronic stress (3) processed food (4) an unlimited amount of sugar.
He explained that the lack of sleep upsets the balance of ghrelin and leptin in our bodies. Ghrelin, produced in the gastrointestinal tract, stimulates appetite. Leptin, produced in fat cells, sends signals to the brain when you are full. When you don't get enough sleep, it drives leptin levels down, which means you don't feel as satisfied after eating. Lack of sleep also causes ghrelin levels to rise, which means your appetite is stimulated and you want more food.
Cortisol, nor epinephrine and epinephrine are released during times of stress, resulting in a "fight or flight" response to a perceived threat. Following a stressful or threatening event, epinephrine and nor epinephrine levels return to normal. Cortisol levels can remain elevated over a longer time period. Cortisol levels can remain persistently elevated in the body when a person is subject to chronic stress.
Cortisol stimulates fat and carbohydrate metabolism for fast energy. Cortisol stimulates insulin release and maintenance of blood sugar levels. The end result is an increase in appetite. Chronic stress or poorly managed stress, lead to elevated cortisol levels that stimulate appetite, resulting in weight gain or difficulty losing unwanted pounds.
Some ways to relieve stress is to exercise, taking time to relax, yoga, take a vacation, have a one hour massage once per month. If your commute time is causing a huge problem, you might think about changing jobs.
For years, men were hunter/gatherers and had to eat the food they killed or harvested pretty quickly. We have been genetically designed to seek out the most calorically dense food available, while using the least amount of energy. These are instinctual behaviors necessary for survival that have been in place for thousands of year, before humans learned how to farm, domesticate animals and preserve food.
As time went on and the population grew, there became a need to process food and make it easier to transport and store. While this idea seemed very smart at the time, it has since become apparent that by lengthening the shelf life of food, we have leeched much of the proper nutrients from food, like fiber and natural oils. We have also added sugar (high fructose corn syrup), fat (trans fat/hydrogenated oil) and sodium (preservatives). These additives are harmful to our bodies.
Consumption of processed food causes the release of a neurotransmitter in the brain, called dopamine, which causes a feeling of pleasure (exactly the same kind of reaction that happens with sex and drugs). The release of dopamine can cause continual pleasure seeking behavior. This pleasure producing mechanism is referred to as the dopamine re-enforcement pathway, which is the basis of any addiction.
This re-enforcement pathway becomes a vicious cycle. We eat processed food and get high, the high wears off, we feel guilty, we remember what makes us feel better for a little while, so, we eat processed food. This dopamine pathway depletes the body of its natural nutrient for feeling good and we have to rely on the dopamine re-enforcement pathway, just like a drug or sex addict.
Americans have access to an unlimited amount of sugar in our diets. The consumption of sugar has risen alarmingly since, 1922. In 1992, the average American consumed 10 pounds of sugar per year, in 1970, we consumed 120 pounds per sugar per year, in 1994, we consumed 150 pounds per year and in 1997, we consumed 160 pounds per year. Today, Americans are eating almost 1/2 pound of sugar per day (160 pounds per year). Some people, like fitness and nutrition buffs, eat less sugar and some people, like the overweight and morbidly obese, eat more sugar.
Until the 1920's, sugar was a rare treat and most sugar was found in the fruits and vegetables eaten. Here are the forms of dietary sugar:
. Glucose - aka dextrose. Human body's primary source of energy.
. Brown sugar - sugary crystals contained in a molasses syrup, with natural flavor and color, 91 to 96% sucrose.
. Corn syrup - made from cornstarch - mostly glucose.
. Fructose - sugar found in fruit and honey - sweetest natural sugar.
. High fructose corn syrup - derived from cornstarch, usually a combination of 55% fructose and 45% sucrose. Treated with an enzyme that converts glucose to fructose, which results in a sweeter products. Used in soft drinks, baked goods, jelly, syrup, fruits and desserts.
. Sucrose - commonly called cane sugar, table sugar or simply sugar.
Anything made with white flour is a concentrated carbohydrate.
Higher consumption of sugar-sweetened beverages is associated with a greater magnitude of weight gain and an increased risk for development of type 2 diabetes in women, possibly by providing excessive calories and large amounts of rapidly absorbable sugars.
Anytime we consume fructose, it is going to make us want to eat more food. When we take in glucose (natural sugar) our body is satisfied and wants less food.
M. Daniel Lane and colleagues at Johns Hopkins have built on the suggested link between the consumption of fructose and increased food intake, which may contribute to a high incidence of obesity and type 2 diabetes.
There was a discussion of artificial sweeteners and Dr. K only recommends Stevia. Stevia is actually used to control diabetes in Japan. Other sweeteners make neurotoxins in the body.
Dr. K subscribes to the 80 / 20 rule. As long as you are staying true to a natural, no processed food diet 80% of the time, you will win the battle.
Dr. Konarik says that diabetes can be controlled, if you get the cortisol levels under control. Diabetics need to exercise, relax, consistently eat healthy food, avoid sugars, pastas, breads. All of our plates should consist of a large portion of vegetables, 3 to 4 ounces of lean protein and a small serving of a carbohydrate (1/2 cup) or fruit. We should also eat nuts and seeds and get 4 to 6 grams of Omega 3's per day. Diabetics might also need to supplement with magnesium, zinc or chromium. He also recommended supplements to reduce cortisol and protein shakes between meals.
When asked what he thought of the vegan diet, he responded that vegans can be healthy if they supplement with Omega 3 oils and protein supplements. It is often difficult to get a vegan to eat Omegas because they are made from fish oil. He says that the body has been programmed to eat meat and pointed to the canine teeth and the fact that all of us started out as hunter/gatherers and that the meat was what provided the protein.
Dr. K. realizes that the meat sources we have access to are sick because they are given hormones and antibiotics. He says that the best sources are chicken (because they eat grains and are not given as many hormones) and fish.
When asked about his views on wine consumption, Dr. Konarik stated that wine is a toxin and that all foods are either nutrients or toxins. While the grapes and Resveratrol in wine are good, the toxins in wine stress the liver and can cause liver problems quickly for certain people. Wine also slows down the metabolism and is empty calories. He recommends eating grapes and taking Resveratol supplements (toxins removed). He said that while he would not ever recommend wine consumption, he said that it should be used as a treat occasionally and not on a regular basis.
Dr. K recommends that we cleanse our liver two times per year. He said that when you are on a cleanse, you should avoid protein, bad fats and eat lots of vegetables. Need to let your liver rest and not be bogged down digesting food. He suggested that we research liver cleansing and choose the one that makes the most sense for us. He says that once the liver is cleansed, the metabolism speeds up and we burn more calories.
Next week, Pastor Keenan Smith will be our guest speaker and will discuss our mind, body and spirit. Last year, he tore a phone book in half and shared his beliefs about the proper balance of our physical, spiritual and emotional health.
Connie Harding announced that the Shape Shifters, Mustard Seeds and Crosby Crunchers were the top 3 teams in the Big Loser Contest. Sheila reminded us that Connie needs the team leaders to give her their final team weigh in by Thursday, March 25. Late weights will not be taken because it will take a few days to compile prizes for the winning teams, based on the sexes and number of team members.
Have a great week! See you next Tuesday.
Tuesday, March 16, 2010
A Message from Connie Harding
Hi Everyone,
Just a friendly reminder that weights are due today.
I am looking forward to the meeting tonight with Dr. Ryan Konarik who will be talking to us about the effects of hormone imbalance on weight loss efforts. I hope to see everyone tonight.
I have been working on compiling the numbers for the meeting tonight and I am please to announce that the top 3 teams are currently "Shape Shifters", "Mustard Seeds" and "Crosby Crunchers". It is time to get serious everyone! Together we can do this!!!
F.R.O.G. (Fully Relying on God)
Connie Harding
Iconclh@hotmail.com
Just a friendly reminder that weights are due today.
I am looking forward to the meeting tonight with Dr. Ryan Konarik who will be talking to us about the effects of hormone imbalance on weight loss efforts. I hope to see everyone tonight.
I have been working on compiling the numbers for the meeting tonight and I am please to announce that the top 3 teams are currently "Shape Shifters", "Mustard Seeds" and "Crosby Crunchers". It is time to get serious everyone! Together we can do this!!!
F.R.O.G. (Fully Relying on God)
Connie Harding
Iconclh@hotmail.com
Thursday, March 11, 2010
Share Your New Ideas with a Friend
by Tami Newton
"A candle loses nothing by lighting another candle."- Erin Majors
Tell everyone you know about what you have been learning at the Crosby Community Meltdown. Invite a guest to come hear Dr. Ryan Konarik talk about the effect hormone imbalances are having on women in the area of weight gain. Take a minute and let someone hear about some of the new foods that you are beginning to incorporate into your meal planning. Copy a recipe and give it to a friend or co-worker. Refer people to this blog and let them read our notes and articles and see the photos.
Community Meltdown Meeting Line Up
Tuesday, March 16
6:00 p.m. - Sheila Hall - Nutrition Class
7:00 p.m. - Ryan Konarik - Balance Chiropractic - Understanding Hormones and Weight
Tuesday, March 23
6:00 p.m. - Sheila Hall - Nutrition Class
7:00 p.m. - Pastor Keenan Smith - Crosby Church -Mind, Body and Spirit
March 30, 2010
7:00 p.m. - Panel Discussion Questions and Answers
Award Night for "The Biggest Losers"
"A candle loses nothing by lighting another candle."- Erin Majors
Tell everyone you know about what you have been learning at the Crosby Community Meltdown. Invite a guest to come hear Dr. Ryan Konarik talk about the effect hormone imbalances are having on women in the area of weight gain. Take a minute and let someone hear about some of the new foods that you are beginning to incorporate into your meal planning. Copy a recipe and give it to a friend or co-worker. Refer people to this blog and let them read our notes and articles and see the photos.
Community Meltdown Meeting Line Up
Tuesday, March 16
6:00 p.m. - Sheila Hall - Nutrition Class
7:00 p.m. - Ryan Konarik - Balance Chiropractic - Understanding Hormones and Weight
Tuesday, March 23
6:00 p.m. - Sheila Hall - Nutrition Class
7:00 p.m. - Pastor Keenan Smith - Crosby Church -Mind, Body and Spirit
March 30, 2010
7:00 p.m. - Panel Discussion Questions and Answers
Award Night for "The Biggest Losers"
Wednesday, March 10, 2010
Notes from March 9th Meeting
by Tami Newton
Polly Heil-Mealey, an irodologist, explained to us that our eyes are the mirror to the disorders that effect our bodies. Polly uses photos of the eyes, particularly the iris, to determine what kinds of things are going on in our bodies that may indicate conditions of toxicity or malnourishment. After all, she says, these are the only 2 real diseases in the world. Everything that is wrong with our bodies is actually just a result of either toxicity and/or malnourishment.
Ms. Heil-Mealey said that 65% of Americans are overweight and that 30% of that number are clinically obese. These ailments are the result of being overweight or obese: diabetes, gall bladder disease, high blood pressure, high cholesterol, sleep apnea, gout and cancer. She advocates that we work with our bodies, not against them by eating more naturally and then supplementing with herbs.
Polly gave us some very easy ways to actually GAIN WEIGHT:
. Skip breakfast
. Don't stop and eat, when hungry
. When we do eat, we eat it quickly
. Eating while working, driving and/or multi-tasking
. Exercising on an empty stomach
. Do not eat all day long and then eat a large meal
She listed the following foods as "Nutritionally Depleting Food":
. Refined Flour
. White Rice
. Processed Oils
. Refined Sugar
. Canned Foods
. Packaged Foods
. Artificial Sweeteners
The key to good health is to just eat "Good Quality Foods" like whole grains, adequate protein (fish, chicken, turkey, eggs, beef), good fats (olive oil, avocados, nuts), fresh vegetables and fresh fruits (particularly berries and apples because they contain many anti-oxidants).
Ms. Mealey told us there were four areas of toxicity and malnutrition that could cause weight gain:
. Digestive system disorders
. Thyroid imbalance (80% of all women have thyroid issues)
. Hormone imbalance
. Eliminative issues (everyone should have 3 bowel movements per day, without exception).
This inability to eliminate can actually add to 20 to 40 pounds to your total weight.
Weight loss is directly affected by blood sugar balances. In order to lose weight, we have to eliminate the see saw effect of eating too many carbohydrates and sugars. Polly advocates that we avoid high glycemic vegetables (carrots, potatoes and corn) when trying to lose weight because these foods actually produce sugar alcohol. She recommends that we eat 2 to 3 ounces of protein every 2 to 3 hours. Ms. Healey also recommends that we eat real fats (peanut butter, olive oil, flax seed oil). She says to avoid all teas (including green tea) and coffee and says to focus on consuming water and herbal teas to flush the system and lose weight. It is extremely important to avoid sugar, in all forms, including honey and syrups. Definitely avoid artificial sweeteners.
Eliminative disorders result in rotten food being stored in our systems and these produce acids which burn holes in our intestines and cause a condition known as "leaky gut syndrome". She said we all have colon and eliminative issues and explained that we need to be ridding ourselves of eight (8) pounds of waste per day. Two pounds should be expelled from our lungs, two pounds from our bladder and kidneys, two pounds from our bowels and two pounds from our skin.
Many hormone imbalances are a result of poor eating and insulin resistance. Ms. Heil-Mealey recommends the following eating changes:
. Always eat small, but balanced meals
. Take time to "only eat", do not multi-task
. Eat half of what we call a regular meal (use a 9 inch plate, instead of a 15 inch plate)
. Chew slowly - this helps turn off our appestat
. Put down your fork between meals
. Eat healthy snacks - fruits, nuts and vegetables
Polly also recommends whey protein to help control hormonal imbalance. Soy protein actually can make hormone imbalances worse. Whey protein is a highly bio-available source of calcium. She explained that protein is so important in our diet because it contains amino acids, balances blood sugar and lowers blood fats. She recommends whey protein shakes to help supplement protein in your diet.
We also revisited the use of sea weed in a woman's diet to help with hormone imbalances. Polly recommended Wakame seaweed because it is the most palatable and can be purchased in a dehydrated form and added to soups, stews, casseroles, etc. Seaweed actually absorbs the 13 different mineral salts that are found in the ocean and these salts actually nourish hormones, glands and nerves.
Ms. Heil-Mealey's philosophy in helping people to understand their bodies and become educated about proper eating and supplementation can be summed up by this saying, "When it is obvious that the goals cannot be reached, don't adjust the goals, adjust the action steps." - Confucius
Polly Heil-Mealey is available to work with your digestive, hormonal, thyroid and eliminative issues at 7060 FM 1960, right beside the 24 Hour Fitness at "A Gift of Health". You can call Ms. Healey for an appointment at 832-978-1677 or email her at polly@mynsp.com (make sure you put "eyes" in subject line).
Dr. Ryan Konarik will be our guest speaker next week at the 7:00 Meltdown Meeting. His topic will be "Understanding Hormones and Weight Gain". Dr. K. will explain to us why women are overweight due to hormone problems. Sheila encouraged each of us to bring a guest next week to hear this informative topic.
Connie Harding reminded everyone that she still needs team weigh in numbers from the team captains. The meltdown is winding down and we only have about two more weeks of actual Big Loser competition. The final weigh in for the entire competition will be due on Thursday, March 25.
So, eat nutritionally, get your supplementation, exercise, get plenty of rest and drink your water. We are looking forward to naming a New Big Loser Team at our final Meltdown Meeting on Tuesday, March 30. Will your team be the one who receives that award and grand prize?
Polly Heil-Mealey, an irodologist, explained to us that our eyes are the mirror to the disorders that effect our bodies. Polly uses photos of the eyes, particularly the iris, to determine what kinds of things are going on in our bodies that may indicate conditions of toxicity or malnourishment. After all, she says, these are the only 2 real diseases in the world. Everything that is wrong with our bodies is actually just a result of either toxicity and/or malnourishment.
Ms. Heil-Mealey said that 65% of Americans are overweight and that 30% of that number are clinically obese. These ailments are the result of being overweight or obese: diabetes, gall bladder disease, high blood pressure, high cholesterol, sleep apnea, gout and cancer. She advocates that we work with our bodies, not against them by eating more naturally and then supplementing with herbs.
Polly gave us some very easy ways to actually GAIN WEIGHT:
. Skip breakfast
. Don't stop and eat, when hungry
. When we do eat, we eat it quickly
. Eating while working, driving and/or multi-tasking
. Exercising on an empty stomach
. Do not eat all day long and then eat a large meal
She listed the following foods as "Nutritionally Depleting Food":
. Refined Flour
. White Rice
. Processed Oils
. Refined Sugar
. Canned Foods
. Packaged Foods
. Artificial Sweeteners
The key to good health is to just eat "Good Quality Foods" like whole grains, adequate protein (fish, chicken, turkey, eggs, beef), good fats (olive oil, avocados, nuts), fresh vegetables and fresh fruits (particularly berries and apples because they contain many anti-oxidants).
Ms. Mealey told us there were four areas of toxicity and malnutrition that could cause weight gain:
. Digestive system disorders
. Thyroid imbalance (80% of all women have thyroid issues)
. Hormone imbalance
. Eliminative issues (everyone should have 3 bowel movements per day, without exception).
This inability to eliminate can actually add to 20 to 40 pounds to your total weight.
Weight loss is directly affected by blood sugar balances. In order to lose weight, we have to eliminate the see saw effect of eating too many carbohydrates and sugars. Polly advocates that we avoid high glycemic vegetables (carrots, potatoes and corn) when trying to lose weight because these foods actually produce sugar alcohol. She recommends that we eat 2 to 3 ounces of protein every 2 to 3 hours. Ms. Healey also recommends that we eat real fats (peanut butter, olive oil, flax seed oil). She says to avoid all teas (including green tea) and coffee and says to focus on consuming water and herbal teas to flush the system and lose weight. It is extremely important to avoid sugar, in all forms, including honey and syrups. Definitely avoid artificial sweeteners.
Eliminative disorders result in rotten food being stored in our systems and these produce acids which burn holes in our intestines and cause a condition known as "leaky gut syndrome". She said we all have colon and eliminative issues and explained that we need to be ridding ourselves of eight (8) pounds of waste per day. Two pounds should be expelled from our lungs, two pounds from our bladder and kidneys, two pounds from our bowels and two pounds from our skin.
Many hormone imbalances are a result of poor eating and insulin resistance. Ms. Heil-Mealey recommends the following eating changes:
. Always eat small, but balanced meals
. Take time to "only eat", do not multi-task
. Eat half of what we call a regular meal (use a 9 inch plate, instead of a 15 inch plate)
. Chew slowly - this helps turn off our appestat
. Put down your fork between meals
. Eat healthy snacks - fruits, nuts and vegetables
Polly also recommends whey protein to help control hormonal imbalance. Soy protein actually can make hormone imbalances worse. Whey protein is a highly bio-available source of calcium. She explained that protein is so important in our diet because it contains amino acids, balances blood sugar and lowers blood fats. She recommends whey protein shakes to help supplement protein in your diet.
We also revisited the use of sea weed in a woman's diet to help with hormone imbalances. Polly recommended Wakame seaweed because it is the most palatable and can be purchased in a dehydrated form and added to soups, stews, casseroles, etc. Seaweed actually absorbs the 13 different mineral salts that are found in the ocean and these salts actually nourish hormones, glands and nerves.
Ms. Heil-Mealey's philosophy in helping people to understand their bodies and become educated about proper eating and supplementation can be summed up by this saying, "When it is obvious that the goals cannot be reached, don't adjust the goals, adjust the action steps." - Confucius
Polly Heil-Mealey is available to work with your digestive, hormonal, thyroid and eliminative issues at 7060 FM 1960, right beside the 24 Hour Fitness at "A Gift of Health". You can call Ms. Healey for an appointment at 832-978-1677 or email her at polly@mynsp.com (make sure you put "eyes" in subject line).
Dr. Ryan Konarik will be our guest speaker next week at the 7:00 Meltdown Meeting. His topic will be "Understanding Hormones and Weight Gain". Dr. K. will explain to us why women are overweight due to hormone problems. Sheila encouraged each of us to bring a guest next week to hear this informative topic.
Connie Harding reminded everyone that she still needs team weigh in numbers from the team captains. The meltdown is winding down and we only have about two more weeks of actual Big Loser competition. The final weigh in for the entire competition will be due on Thursday, March 25.
So, eat nutritionally, get your supplementation, exercise, get plenty of rest and drink your water. We are looking forward to naming a New Big Loser Team at our final Meltdown Meeting on Tuesday, March 30. Will your team be the one who receives that award and grand prize?
Tuesday, March 9, 2010
Crosby Meltdown -Tonight's Meeting - Team Photos - Weight Reporting
by Connie Harding
I feel like we are getting a little more organized with the weight recording. I am excited about the progress we are making. Thank you for getting me those numbers. If you have your numbers already and would like to email your weights, feel free to email me at iconclh@hotmail.com.
I am going to try to get to the meeting at 5:45 p.m. tonight to begin taking team photos. If you could please have your team wear their "Meltdown Maniacs" T-shirts to the meeting and arrive earlier than usual, I would like to get some team photos for our meltdown blog.
The blog is loaded with valuable information from our meetings, recipes and photos. Please take advantage of this resource. www.crosbymeltdown.blogspot.com
This is the list of teams and team captains who are competing in the Meltdown.
Team Name / Team Captain
2 Hot Mamas / Dawn Kelley
Block Heads / Natalie Hopkins
Crosby Crunchers / Kris Otis
Determined to Lose / Tami Newton
Ditch all Extra Pounds / Gloria Gibbons
F.R.O.G. / Connie Harding
Go Getters / Larry Hill
Go Go Gals / Jessica Reed
Healthy Expectations / Beth Bray
Meltdown Mamas /Judy Sirocka
Mustard Seeds / Sherry Baldwin
Shape Shifters / Lisa Wright
Skinny Cow / Baylea Otis
The Crosby Losers / Chris Forman
Tim's having a bad day / Tim
Vivacious Vixen (4) / Vicky Sims
I hope to see everyone at the meeting tonight.
I feel like we are getting a little more organized with the weight recording. I am excited about the progress we are making. Thank you for getting me those numbers. If you have your numbers already and would like to email your weights, feel free to email me at iconclh@hotmail.com.
I am going to try to get to the meeting at 5:45 p.m. tonight to begin taking team photos. If you could please have your team wear their "Meltdown Maniacs" T-shirts to the meeting and arrive earlier than usual, I would like to get some team photos for our meltdown blog.
The blog is loaded with valuable information from our meetings, recipes and photos. Please take advantage of this resource. www.crosbymeltdown.blogspot.com
This is the list of teams and team captains who are competing in the Meltdown.
Team Name / Team Captain
2 Hot Mamas / Dawn Kelley
Block Heads / Natalie Hopkins
Crosby Crunchers / Kris Otis
Determined to Lose / Tami Newton
Ditch all Extra Pounds / Gloria Gibbons
F.R.O.G. / Connie Harding
Go Getters / Larry Hill
Go Go Gals / Jessica Reed
Healthy Expectations / Beth Bray
Meltdown Mamas /Judy Sirocka
Mustard Seeds / Sherry Baldwin
Shape Shifters / Lisa Wright
Skinny Cow / Baylea Otis
The Crosby Losers / Chris Forman
Tim's having a bad day / Tim
Vivacious Vixen (4) / Vicky Sims
I hope to see everyone at the meeting tonight.
Sunday, March 7, 2010
Meltdown One Minute Update
by Tami Newton
Big Loser Contest participants, remeber to weigh in this week and give your numbers to your team leaders by Tuesday.
Team leaders, please report your weigh in numbers to Connie Harding via email @ iconclh@hotmail.com or at Tuesday's meeting.
Wear your t-shirt to Tuesday night's meeting for Team Photo's and be prepared to stay a little later for your group photo.
At 6:00 p.m. at Crosby Church, Sheila Hall will be teaching the Curves Weight Management Program Class.
At 7:00 p.m, Polly Heil-Mealy will be the guest speaker at the Meltdown Meeting and her topic will be "Health Through Your Eyes".
See ya Tuesday!
Big Loser Contest participants, remeber to weigh in this week and give your numbers to your team leaders by Tuesday.
Team leaders, please report your weigh in numbers to Connie Harding via email @ iconclh@hotmail.com or at Tuesday's meeting.
Wear your t-shirt to Tuesday night's meeting for Team Photo's and be prepared to stay a little later for your group photo.
At 6:00 p.m. at Crosby Church, Sheila Hall will be teaching the Curves Weight Management Program Class.
At 7:00 p.m, Polly Heil-Mealy will be the guest speaker at the Meltdown Meeting and her topic will be "Health Through Your Eyes".
See ya Tuesday!
4 Tricks to Recharge Your New Year's Resolution
By EatingWell on Feb 24, 2010 12:00 PM in Healthy Eating
By Nicci Micco, EatingWell.com
Can you believe February is almost over? If you’re anything like me, it may be time for a New Year’s resolution check-in. (My biggest resolution was to stop cursing so much... definitely a work in progress.) The key to keeping committed to your goal—whether it’s to lose 10 pounds by summer, or to cook lower-calorie recipes at home more often (EatingWell’s easy, delicious 500-Calorie Dinners can help you do both)—is to renew your vows. Then troubleshoot the obstacles that are getting in your way. Here’s some help:
The problem: You’re too busy to plan and cook healthy meals.
The solution: Simplify. Don’t try to prepare gourmet meals every night of the week; stick to speedy dinners that require few ingredients and are ready in 30 minutes. (Find ideas for fast, low-cal dinners here.) If your schedule tends to be unpredictable, skew toward recipes with ingredients that aren’t super perishable. Skillet Gnocchi with Chard & White Beans is a stand-by at my house.
The problem: You miss your favorite foods.
The solution: Eat them. If you’re giving up all the foods you love, your “I will eat healthier” resolution needs tweaking. If your goal is to lose weight and keep it off forever, it’s actually essential to make sure that the changes you’re making are ones you can live with. Budget desserts into your eating plan. Make room for a glass of wine if you want one. Try these 100-calorie chocolate desserts to have a treat but keep calories in check.
The problem: You blew it.
The solution: Get over it. For lots of people, going overboard on, say, brownies or pizza, sets off a downward spiral of eating that can last for days. (Oh, well, this week is shot... I’ll start again on Monday.) Learn to see little lapses for what they are: little lapses. Acknowledge, forgive and forget. Get right back on track—by planning a delicious, light next meal—like Mache & Chicken Salad with Honey-Tahini Dressing—that will remind you just how yummy low-calorie nutritious meals can be!
The problem: You working hard to cut back on calories but you’re not losing weight.
The solution: Give yourself a refresher on portion sizes. Three ounces of meat (or other protein) looks like a deck of cards, a medium potato should be the size of a computer mouse and a quarter cup of anything should be about as big as a golf bowl. Measure out the recommended portion of cereal before you dump it in your bowl and see how far it fills to the top. Find out how much your soup ladle holds: If it’s 3/4 of a cup, you’ll forever know that two scoops equals a satisfying 1 1/2 cup serving. (Fill ‘er up with Chicken Mulligatawny. Mmmm...)
By Nicci Micco, EatingWell.com
Can you believe February is almost over? If you’re anything like me, it may be time for a New Year’s resolution check-in. (My biggest resolution was to stop cursing so much... definitely a work in progress.) The key to keeping committed to your goal—whether it’s to lose 10 pounds by summer, or to cook lower-calorie recipes at home more often (EatingWell’s easy, delicious 500-Calorie Dinners can help you do both)—is to renew your vows. Then troubleshoot the obstacles that are getting in your way. Here’s some help:
The problem: You’re too busy to plan and cook healthy meals.
The solution: Simplify. Don’t try to prepare gourmet meals every night of the week; stick to speedy dinners that require few ingredients and are ready in 30 minutes. (Find ideas for fast, low-cal dinners here.) If your schedule tends to be unpredictable, skew toward recipes with ingredients that aren’t super perishable. Skillet Gnocchi with Chard & White Beans is a stand-by at my house.
The problem: You miss your favorite foods.
The solution: Eat them. If you’re giving up all the foods you love, your “I will eat healthier” resolution needs tweaking. If your goal is to lose weight and keep it off forever, it’s actually essential to make sure that the changes you’re making are ones you can live with. Budget desserts into your eating plan. Make room for a glass of wine if you want one. Try these 100-calorie chocolate desserts to have a treat but keep calories in check.
The problem: You blew it.
The solution: Get over it. For lots of people, going overboard on, say, brownies or pizza, sets off a downward spiral of eating that can last for days. (Oh, well, this week is shot... I’ll start again on Monday.) Learn to see little lapses for what they are: little lapses. Acknowledge, forgive and forget. Get right back on track—by planning a delicious, light next meal—like Mache & Chicken Salad with Honey-Tahini Dressing—that will remind you just how yummy low-calorie nutritious meals can be!
The problem: You working hard to cut back on calories but you’re not losing weight.
The solution: Give yourself a refresher on portion sizes. Three ounces of meat (or other protein) looks like a deck of cards, a medium potato should be the size of a computer mouse and a quarter cup of anything should be about as big as a golf bowl. Measure out the recommended portion of cereal before you dump it in your bowl and see how far it fills to the top. Find out how much your soup ladle holds: If it’s 3/4 of a cup, you’ll forever know that two scoops equals a satisfying 1 1/2 cup serving. (Fill ‘er up with Chicken Mulligatawny. Mmmm...)
Friday, March 5, 2010
A Few Reminders
by Tami Newton
For those of you who signed up to be a part of the Big Loser Contest, do not forget to get weighed by Tuesday of each week and give those weights to your team leader. Connie Harding needs each team leader to either email her their team numbers or bring them to her at each Tuesday night meeting. If she does not have all your weigh in numbers at this week's meeting, March 9, Connie will assume you have dropped out of the competition. Take a few minutes, go by Curves and weigh. Then write down your weight and give the number to either your team leader or Connie Harding, if your team leader is not available. Connie's email address is iconclh@hotmail.com.
Do not forget to wear your t-shirts to Tuesday night's meeting. We are taking team photos and want to make sure we get a photo of everyone involved in the Big Loser Contest. Please plan to stay a little after the meeting, to make sure you get your photo made.
Polly Heil-Mealey, iridologist, will be the guest speaker at our meeting this coming Tuesday and her topic will be "Health Through Your Eyes". Polly can actually see the general condition of your body, through your irises. She is quite knowledgeable about herbs, naturally occurring vitamins and mineral and a variety of other foods. Come hear what she has to say about the foods we do and do not consume.
Sheila Hall will be teaching The Curves Weight Management class on Tuesday night at 6:00 p.m., right before the Meltdown Meeting. Last week, she whipped us up a batch of iced green tea with pineapple/mango juice that was quite delicious and very low in sugar and calories. You never know what Sheila will bring to share or show you.
See everyone on Tuesday.
"You are your greatest asset. Put your time, effort and money into training, grooming, and encouraging your greatest asset."- Tom Hopkins
For those of you who signed up to be a part of the Big Loser Contest, do not forget to get weighed by Tuesday of each week and give those weights to your team leader. Connie Harding needs each team leader to either email her their team numbers or bring them to her at each Tuesday night meeting. If she does not have all your weigh in numbers at this week's meeting, March 9, Connie will assume you have dropped out of the competition. Take a few minutes, go by Curves and weigh. Then write down your weight and give the number to either your team leader or Connie Harding, if your team leader is not available. Connie's email address is iconclh@hotmail.com.
Do not forget to wear your t-shirts to Tuesday night's meeting. We are taking team photos and want to make sure we get a photo of everyone involved in the Big Loser Contest. Please plan to stay a little after the meeting, to make sure you get your photo made.
Polly Heil-Mealey, iridologist, will be the guest speaker at our meeting this coming Tuesday and her topic will be "Health Through Your Eyes". Polly can actually see the general condition of your body, through your irises. She is quite knowledgeable about herbs, naturally occurring vitamins and mineral and a variety of other foods. Come hear what she has to say about the foods we do and do not consume.
Sheila Hall will be teaching The Curves Weight Management class on Tuesday night at 6:00 p.m., right before the Meltdown Meeting. Last week, she whipped us up a batch of iced green tea with pineapple/mango juice that was quite delicious and very low in sugar and calories. You never know what Sheila will bring to share or show you.
See everyone on Tuesday.
"You are your greatest asset. Put your time, effort and money into training, grooming, and encouraging your greatest asset."- Tom Hopkins
Thursday, March 4, 2010
Meeting Notes from March 2
by Tami Newton
Sheila Hall explained the five components of a total body workout:
1. Warm up at a slow pace for four to six minutes.
2. Strength training builds muscles.
3. Cardio; should get the heart rate up to 50% to 85% above the resting heart rate for at least 20 minutes.
4. Cool down for four to six minutes.
5. Stretching increases strength by 19%, relieves stress, increases flexibility and elongates muscles.
Jean-Francois Borny switched gears this week and brought examples of foods that are safe to eat, without pesticides or chemicals. Some of these foods included Great Value Old-Fashioned Oatmeal, Great Value Raisins, Original Gold Fish (make sure they do not have autolyzed yeast), organic yogurt, Cascadian Farms Organic Oat and Honey Granola, Great Value 2% Organic Milk, organic, cage free brown eggs (you can tell it is a natural egg, if there are spots), organic apples, Natural Cheetos and Back to Nature Cookies. He also showed us examples of whole grain already prepared pizza crusts and French bread from the bakery section of Wal Mart.
Sheila Hall cautioned us that some of these items may contain too many carbohydrates or sugar, if you are trying to lose weight. While they are all great natural choices, you must read the labels and see how they fit in with your meal planning to lose weight.
Jean Francois explained that we should eat sea salt, instead of table salt because there are more minerals in seal salt. Table salt is 99.9% sodium chloride, while sea salt only contain 98% of sodium chloride. The other 2% of sea salt contains approximately 80 important minerals like iron, sulfur and magnesium. Because of this difference in mineral content, sea salt taste a little different than table salt. One of the many advantages of sea salt is that it regulates blood sugar levels in the body.
Mr. Borny advocates the use of Portabello mushrooms, instead of hamburger meat. These mushrooms are low in sodium and very low in saturated fat and cholestrol. They are also a good source of thiamin, vitamin B6, Iron, Magnesium, Zinc, riboflavin, niacin, folate, pantothenic acid, phosphorus, potassium, copper, magnesium and selenium. Mushrooms are also a very good source of dietary fiber.
Jean-Francois suggested that we switch from black pepper (actually an irritant) to cayenne pepper. Cayenne pepper actually increases metabolism and feeds the vital elements in the cell structure of capillaries, veins, arteries and helps adjust blood pressure to normal levels. Cayenne cleans the arteries, as well, helping to rid the body of the bad LDL cholestrol and triglicyerides. Cayenne is also great for the stomach and intestinal tract. It stimulates the perisaltic motion of the intestines and aids in assimilation and elimination. It is superb for rebuilding the tissue in the stomach, facilitating healing with stomach and intestinal ulcers.
He also advocates a change from Canola and corn oil to olive oil. Olive oil contains vitamins E, K and A. Olive oil is not hydrogentated. Hydrogenation creates dangerous trans-fats found in margarine and many other packaged foods. Olive oil is high in polyphenols (a powerful antioxidant) and monosatured fat, which contributes to lowering bad cholestrol.
Jean explained that we should eat our almonds and other nuts in the raw form. Roasted nuts lose not only many of their benefits but some, like almonds, can actually become harmful. He listed the following benefits to eating raw almonds:
Vitamin E: an excellent antioxidant.
Monosaturated Fat: This the the "good" kind of fat that your heart and arteries love; it is the same type of fat as found in olive oil.
Protein: a quarter cup of almonds has 7 grams of protein.
Vitamin B2 (riboflavin): B2 plays an important role in energy management, especially in areas such as the heart, lungs, brain and other organs that are highly dependent on a rich oxygen supply.
Probiotic Properties: Finely ground almonds seem to significantly increase the levels of beneficial bacteria. However, this effect is not seen when the fat content was removed during almond preparation.
Weight Loss: A study, reported in a Whole Food's article about almonds, involving 8865 adults, found that those who consumed nuts at least two times per week were 31% less likely to gain weight, than those who seldom or never consumed almonds.
Below, find four recipes that Jean-Francois and his family enjoy:
Tomato and Avocado Sandwich
Sliced tomatoes (prefer vine ripe)
sliced avocados
large organic Romaine lettuce leaves
mayonnaise (use Kraft)
sea salt
cayenne pepper
One one large Romaine leaf, put two slices of tomatoes, two slices of avocado and one teaspoon of mayo. Season to taste. Wrap leaf and eat.
Brussels Sprouts Pops
Brussels sprouts
olive oil
sea salt
cayenne pepper
Slice the Brussels sprouts in half and remove two or three of the outer leaves.
Place the sprouts on a cookie sheet
Drizzle sprouts with olive oil and season with sea salt and pepper.
Place in preheated 400 degree for twenty minutes.
Remove from oven, when golden brown.
Serve warm.
Homemade Pizza
Healthy Pizza Bread (from Wal Mart bakery department-right across from the bananas)
Paul Newman's Alfredo Sauce or Paul Newman's Marinara Sauce
natural ham with nitrates
fresh slice tomatoes Mozzarella cheese
Spoon enough Alfredo or Marinara sauce to cover the pizza bread. Layer any natural ingredients onto the pizza bread. Season as desired. Bake in preheated 375 degree oven until cheese melts and crust start to brown.
Some other pizza toppings you can use include: pineapple (without added sugar or heavy syrup), jalapenos, portabella mushrooms, red bell pepper, Italian seasoning, parsley, thyme, rosemary, oregano, sea salt, cayenne pepper, etc. Just make sure it is natural and does not contain pesticides or chemicals.
Oatmeal Treat
Oatmeal (old-fashioned, 5 minute type)
cranberries or raisins (no sugar added)
natural peanut butter
raw almonds, cashews or walnuts
Prepare oatmeal. Add raisins/cranberries, nuts and peanut butter to oatmeal. This is a low glycemic, high fiber snack/breakfast.
Connie Harding reminded everyone that she needed to get weekly weights from each team leader. Do not forget to wear your t-shirts next week and be prepared to stay a little after to get your team photos made.
Polly Heil - Mealey, an iridologist, will be the guest speaker next Tuesday. Polly's topic will be "Health Through Your Eyes". Last year, her demonstration of digestion using panty hose and processed food versus natural, healthier foods was quite effective in showing the group how processed food slows down digestion and contributes to health problems.
Do not forget about the Curves Weight Management Class that is held every Tuesday, at 6:00 p.m., right before the Meltdown Meeting. See you next week!
Sheila Hall explained the five components of a total body workout:
1. Warm up at a slow pace for four to six minutes.
2. Strength training builds muscles.
3. Cardio; should get the heart rate up to 50% to 85% above the resting heart rate for at least 20 minutes.
4. Cool down for four to six minutes.
5. Stretching increases strength by 19%, relieves stress, increases flexibility and elongates muscles.
Jean-Francois Borny switched gears this week and brought examples of foods that are safe to eat, without pesticides or chemicals. Some of these foods included Great Value Old-Fashioned Oatmeal, Great Value Raisins, Original Gold Fish (make sure they do not have autolyzed yeast), organic yogurt, Cascadian Farms Organic Oat and Honey Granola, Great Value 2% Organic Milk, organic, cage free brown eggs (you can tell it is a natural egg, if there are spots), organic apples, Natural Cheetos and Back to Nature Cookies. He also showed us examples of whole grain already prepared pizza crusts and French bread from the bakery section of Wal Mart.
Sheila Hall cautioned us that some of these items may contain too many carbohydrates or sugar, if you are trying to lose weight. While they are all great natural choices, you must read the labels and see how they fit in with your meal planning to lose weight.
Jean Francois explained that we should eat sea salt, instead of table salt because there are more minerals in seal salt. Table salt is 99.9% sodium chloride, while sea salt only contain 98% of sodium chloride. The other 2% of sea salt contains approximately 80 important minerals like iron, sulfur and magnesium. Because of this difference in mineral content, sea salt taste a little different than table salt. One of the many advantages of sea salt is that it regulates blood sugar levels in the body.
Mr. Borny advocates the use of Portabello mushrooms, instead of hamburger meat. These mushrooms are low in sodium and very low in saturated fat and cholestrol. They are also a good source of thiamin, vitamin B6, Iron, Magnesium, Zinc, riboflavin, niacin, folate, pantothenic acid, phosphorus, potassium, copper, magnesium and selenium. Mushrooms are also a very good source of dietary fiber.
Jean-Francois suggested that we switch from black pepper (actually an irritant) to cayenne pepper. Cayenne pepper actually increases metabolism and feeds the vital elements in the cell structure of capillaries, veins, arteries and helps adjust blood pressure to normal levels. Cayenne cleans the arteries, as well, helping to rid the body of the bad LDL cholestrol and triglicyerides. Cayenne is also great for the stomach and intestinal tract. It stimulates the perisaltic motion of the intestines and aids in assimilation and elimination. It is superb for rebuilding the tissue in the stomach, facilitating healing with stomach and intestinal ulcers.
He also advocates a change from Canola and corn oil to olive oil. Olive oil contains vitamins E, K and A. Olive oil is not hydrogentated. Hydrogenation creates dangerous trans-fats found in margarine and many other packaged foods. Olive oil is high in polyphenols (a powerful antioxidant) and monosatured fat, which contributes to lowering bad cholestrol.
Jean explained that we should eat our almonds and other nuts in the raw form. Roasted nuts lose not only many of their benefits but some, like almonds, can actually become harmful. He listed the following benefits to eating raw almonds:
Vitamin E: an excellent antioxidant.
Monosaturated Fat: This the the "good" kind of fat that your heart and arteries love; it is the same type of fat as found in olive oil.
Protein: a quarter cup of almonds has 7 grams of protein.
Vitamin B2 (riboflavin): B2 plays an important role in energy management, especially in areas such as the heart, lungs, brain and other organs that are highly dependent on a rich oxygen supply.
Probiotic Properties: Finely ground almonds seem to significantly increase the levels of beneficial bacteria. However, this effect is not seen when the fat content was removed during almond preparation.
Weight Loss: A study, reported in a Whole Food's article about almonds, involving 8865 adults, found that those who consumed nuts at least two times per week were 31% less likely to gain weight, than those who seldom or never consumed almonds.
Below, find four recipes that Jean-Francois and his family enjoy:
Tomato and Avocado Sandwich
Sliced tomatoes (prefer vine ripe)
sliced avocados
large organic Romaine lettuce leaves
mayonnaise (use Kraft)
sea salt
cayenne pepper
One one large Romaine leaf, put two slices of tomatoes, two slices of avocado and one teaspoon of mayo. Season to taste. Wrap leaf and eat.
Brussels Sprouts Pops
Brussels sprouts
olive oil
sea salt
cayenne pepper
Slice the Brussels sprouts in half and remove two or three of the outer leaves.
Place the sprouts on a cookie sheet
Drizzle sprouts with olive oil and season with sea salt and pepper.
Place in preheated 400 degree for twenty minutes.
Remove from oven, when golden brown.
Serve warm.
Homemade Pizza
Healthy Pizza Bread (from Wal Mart bakery department-right across from the bananas)
Paul Newman's Alfredo Sauce or Paul Newman's Marinara Sauce
natural ham with nitrates
fresh slice tomatoes Mozzarella cheese
Spoon enough Alfredo or Marinara sauce to cover the pizza bread. Layer any natural ingredients onto the pizza bread. Season as desired. Bake in preheated 375 degree oven until cheese melts and crust start to brown.
Some other pizza toppings you can use include: pineapple (without added sugar or heavy syrup), jalapenos, portabella mushrooms, red bell pepper, Italian seasoning, parsley, thyme, rosemary, oregano, sea salt, cayenne pepper, etc. Just make sure it is natural and does not contain pesticides or chemicals.
Oatmeal Treat
Oatmeal (old-fashioned, 5 minute type)
cranberries or raisins (no sugar added)
natural peanut butter
raw almonds, cashews or walnuts
Prepare oatmeal. Add raisins/cranberries, nuts and peanut butter to oatmeal. This is a low glycemic, high fiber snack/breakfast.
Connie Harding reminded everyone that she needed to get weekly weights from each team leader. Do not forget to wear your t-shirts next week and be prepared to stay a little after to get your team photos made.
Polly Heil - Mealey, an iridologist, will be the guest speaker next Tuesday. Polly's topic will be "Health Through Your Eyes". Last year, her demonstration of digestion using panty hose and processed food versus natural, healthier foods was quite effective in showing the group how processed food slows down digestion and contributes to health problems.
Do not forget about the Curves Weight Management Class that is held every Tuesday, at 6:00 p.m., right before the Meltdown Meeting. See you next week!
Wednesday, March 3, 2010
How to Remove Pesticides from Produce with Inexpensive Home Ingredients
Submitted by Connie Harding
by Heidi Fagley, citizen journalist
(NaturalNews) We all know about them - pesticides and waxes that cover our produce. Although there are many fruit and vegetable washes available in supermarkets, it's simple to make your own homemade blend that will work just as well and at a fraction of the cost. So why, then, would you pay all this money for something you can make at home? You've come to the right place ... save your pennies because the buck stops here - and now!
Consider these facts:
- Bacteria and fungus occur naturally on most crops. Even if there is no visible soil clinging to your non-organic or organic produce, bacteria can be present.
- Imagine how many hands touch the food before it gets to your mouth, plus bacteria from soil and dirt can accumulate during the shipping process: these can cause a buildup on the surface of any produce.
- Agriculture pesticides are not removable with water alone.
Even if you plan to peel or scrape the produce, it is best - and recommended - to clean it first. Let's say you have a beautiful ripe melon and you slice through it without washing the outside ... the knife can carry potentially harmful pathogens from the rind through the center, and that beautiful melon can turn into a perfect breeding ground for greater bacteria growth.
Some people wash produce with dish detergent. Although this removes much of the pesticide, that which is left - plus any soap residue - could still be detrimental to your system and, in fact, has been known to cause gastrointestinal upset. Be cautious when using anything on any food product that is not meant to be consumed.
Some delicate produce items, such as berries and apricots, should not be soaked in water but can be sprayed with one of the homemade cleansing blends below and then placed in a colander, using a gentle flow of water to rinse the fragile skins. To avoid rapid spoilage of produce, wait to wash and rinse just prior to use.
Convenience has become a way of life at the grocery store. Pre-packaged items that market ready-to-eat produce are a shopper's dream, yet it's still a good idea to wash before consuming. This will only take a few minutes, and you'll be certain your food has been thoroughly cleaned.
Everyone likes to save money, and since there's no need to buy expensive produce wash when you can just as easily mix your own with common ingredients known to most cupboards, jump on board! This ensures better flavor, reduces risks of consuming contaminants, and saves money in the process - a plus on all counts. The combination of long-term health benefits and putting pennies in pockets will be doubly rewarding.
Produce Wash 1
- 20 drops grapefruit seed extract, available at health food stores
- 1 Tablespoon baking soda
- 1 cup white vinegar
- 1 cup water
- New spray bottle
Produce Wash 2
- 1 Tablespoon lemon juice
- 1 Tablespoon white vinegar
- 1 cup water
- New spray bottle
Spray produce. Let sit 5-10 minutes and rinse thoroughly to wash away residue.
NOTE: The baking soda and vinegar will foam when mixed together. Make sure you use a deep pitcher and pour slowly.
by Heidi Fagley, citizen journalist
(NaturalNews) We all know about them - pesticides and waxes that cover our produce. Although there are many fruit and vegetable washes available in supermarkets, it's simple to make your own homemade blend that will work just as well and at a fraction of the cost. So why, then, would you pay all this money for something you can make at home? You've come to the right place ... save your pennies because the buck stops here - and now!
Consider these facts:
- Bacteria and fungus occur naturally on most crops. Even if there is no visible soil clinging to your non-organic or organic produce, bacteria can be present.
- Imagine how many hands touch the food before it gets to your mouth, plus bacteria from soil and dirt can accumulate during the shipping process: these can cause a buildup on the surface of any produce.
- Agriculture pesticides are not removable with water alone.
Even if you plan to peel or scrape the produce, it is best - and recommended - to clean it first. Let's say you have a beautiful ripe melon and you slice through it without washing the outside ... the knife can carry potentially harmful pathogens from the rind through the center, and that beautiful melon can turn into a perfect breeding ground for greater bacteria growth.
Some people wash produce with dish detergent. Although this removes much of the pesticide, that which is left - plus any soap residue - could still be detrimental to your system and, in fact, has been known to cause gastrointestinal upset. Be cautious when using anything on any food product that is not meant to be consumed.
Some delicate produce items, such as berries and apricots, should not be soaked in water but can be sprayed with one of the homemade cleansing blends below and then placed in a colander, using a gentle flow of water to rinse the fragile skins. To avoid rapid spoilage of produce, wait to wash and rinse just prior to use.
Convenience has become a way of life at the grocery store. Pre-packaged items that market ready-to-eat produce are a shopper's dream, yet it's still a good idea to wash before consuming. This will only take a few minutes, and you'll be certain your food has been thoroughly cleaned.
Everyone likes to save money, and since there's no need to buy expensive produce wash when you can just as easily mix your own with common ingredients known to most cupboards, jump on board! This ensures better flavor, reduces risks of consuming contaminants, and saves money in the process - a plus on all counts. The combination of long-term health benefits and putting pennies in pockets will be doubly rewarding.
Produce Wash 1
- 20 drops grapefruit seed extract, available at health food stores
- 1 Tablespoon baking soda
- 1 cup white vinegar
- 1 cup water
- New spray bottle
Produce Wash 2
- 1 Tablespoon lemon juice
- 1 Tablespoon white vinegar
- 1 cup water
- New spray bottle
Spray produce. Let sit 5-10 minutes and rinse thoroughly to wash away residue.
NOTE: The baking soda and vinegar will foam when mixed together. Make sure you use a deep pitcher and pour slowly.
Tuesday, March 2, 2010
Yummy Recipes from Chef Manuel
Chef Manuel sent the following note, apologizing for not being able to share his recipes with us tonight:
Shelia-
I am sorry that I could not be there tonight. Please let your guests know that I am here to answer any nutrition or other questions, regarding cooking techniques or meal preparation. I hope that your members enjoy these recipes.
Manny
joshpriceproductions@gmail.com
Below, find Chef Manuel's recipes:
Gorp
This is the perfect snack while on the go. We all have those cravings for sweets and treats. Instead of making a pitstop for a candy bar, carry this delicious healthy snack with you in a zip-lock bag. Try customizing this basic recipe with your favorite dried fruit and nuts.
2 SERVINGS
Active Time: 5 minutes
Total Time: 5 minutes
INGREDIENTS
1/2 ounce whole shelled (unpeeled) almonds
1/4 ounce unsalted dry-roasted peanuts
1/4 ounce dried cranberries
1 tablespoon chopped pitted dates
1 1/2 teaspoon dark chocolate chips
PREPARATION
Combine almonds, peanuts, cranberries, dates and chocolate chips in a small bowl.
NUTRITION
Per serving: 102 calories; 6 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 11 g carbohydrates; 3 g protein; 2 g fiber; 29 mg sodium; 69 mg potassium.
Nutrition Bonus: Potassium, magnesium, fiber, vitamins E and C.
1 Carbohydrate Serving
Exchanges: 1 fruit, 1 fat
Mango Salsa
The tropical flavors of this quick mango salsa compliment chicken, pork or mild white fish.
4 servings, about 1/3 cup each
Active Time: 10 minutes
Total Time: 25 minutes
INGREDIENTS
1 ripe mango, diced (1 1/2 cups)
1/4 cup finely chopped red onion
2 tablespoons lime juice
2 tablespoons rice vinegar
1 tablespoon chopped fresh cilantro
PREPARATION
Combine mango, onion, lime juice, vinegar and cilantro in a medium bowl. Let stand for 15 minutes; stir before serving.
TIPS & NOTES
Tip: To cut a mango:
1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
4. Cut the fruit into the desired shape.
NUTRITION
Per serving: 46 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 12 g carbohydrates; 0 g protein; 1 g fiber; 2 mg sodium; 121 mg potassium.
Nutrition Bonus: Vitamin C (35% daily value).1 Carbohydrate Serving Exchanges: 1 fruit
Turkey Rollups
Satisfy your salty, crunchy and savory cravings
in one punch with this quick snack.
2 servings, 2 rollups each
Active Time: 5 minutes
Total Time: 5 minutes
INGREDIENTS
4 slices deli turkey breast, (about 2 ounces total)
8 teaspoons honey mustard, or mango chutney
Freshly ground pepper, to taste
8 sesame breadsticks
PREPARATION
Spread each slice of turkey with 2 teaspoons mustard (or mango chutney) and season with pepper. Wrap each prepared turkey slice around 2 breadsticks.
NUTRITION
Per serving: 82 calories; 4 g fat (1 g sat, 1 g mono); 10 mg cholesterol; 10 g carbohydrates; 3 g protein; 0 g fiber; 238 mg sodium; 47 mg potassium.
Nutrition Bonus: Protein, selenium, niacin, vitamins B6 and B12.
1/2 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate, 1/2 lean meat
Shelia-
I am sorry that I could not be there tonight. Please let your guests know that I am here to answer any nutrition or other questions, regarding cooking techniques or meal preparation. I hope that your members enjoy these recipes.
Manny
joshpriceproductions@gmail.com
Below, find Chef Manuel's recipes:
Gorp
This is the perfect snack while on the go. We all have those cravings for sweets and treats. Instead of making a pitstop for a candy bar, carry this delicious healthy snack with you in a zip-lock bag. Try customizing this basic recipe with your favorite dried fruit and nuts.
2 SERVINGS
Active Time: 5 minutes
Total Time: 5 minutes
INGREDIENTS
1/2 ounce whole shelled (unpeeled) almonds
1/4 ounce unsalted dry-roasted peanuts
1/4 ounce dried cranberries
1 tablespoon chopped pitted dates
1 1/2 teaspoon dark chocolate chips
PREPARATION
Combine almonds, peanuts, cranberries, dates and chocolate chips in a small bowl.
NUTRITION
Per serving: 102 calories; 6 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 11 g carbohydrates; 3 g protein; 2 g fiber; 29 mg sodium; 69 mg potassium.
Nutrition Bonus: Potassium, magnesium, fiber, vitamins E and C.
1 Carbohydrate Serving
Exchanges: 1 fruit, 1 fat
Mango Salsa
The tropical flavors of this quick mango salsa compliment chicken, pork or mild white fish.
4 servings, about 1/3 cup each
Active Time: 10 minutes
Total Time: 25 minutes
INGREDIENTS
1 ripe mango, diced (1 1/2 cups)
1/4 cup finely chopped red onion
2 tablespoons lime juice
2 tablespoons rice vinegar
1 tablespoon chopped fresh cilantro
PREPARATION
Combine mango, onion, lime juice, vinegar and cilantro in a medium bowl. Let stand for 15 minutes; stir before serving.
TIPS & NOTES
Tip: To cut a mango:
1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
4. Cut the fruit into the desired shape.
NUTRITION
Per serving: 46 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 12 g carbohydrates; 0 g protein; 1 g fiber; 2 mg sodium; 121 mg potassium.
Nutrition Bonus: Vitamin C (35% daily value).1 Carbohydrate Serving Exchanges: 1 fruit
Turkey Rollups
Satisfy your salty, crunchy and savory cravings
in one punch with this quick snack.
2 servings, 2 rollups each
Active Time: 5 minutes
Total Time: 5 minutes
INGREDIENTS
4 slices deli turkey breast, (about 2 ounces total)
8 teaspoons honey mustard, or mango chutney
Freshly ground pepper, to taste
8 sesame breadsticks
PREPARATION
Spread each slice of turkey with 2 teaspoons mustard (or mango chutney) and season with pepper. Wrap each prepared turkey slice around 2 breadsticks.
NUTRITION
Per serving: 82 calories; 4 g fat (1 g sat, 1 g mono); 10 mg cholesterol; 10 g carbohydrates; 3 g protein; 0 g fiber; 238 mg sodium; 47 mg potassium.
Nutrition Bonus: Protein, selenium, niacin, vitamins B6 and B12.
1/2 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate, 1/2 lean meat
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