Category Archives: quality

The Secret to Life: How to Lose Weight, Gain Muscle, and Get Healthy Now!

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The Secret to Life! How to Lose Weight, Gain Muscle, and Get Healthy now!

Here it is! The answer everyone is looking for: How to Get Healthy and Stay Healthy in three easy steps!

Sound too good to be true? It’s not!

No hype.
No bull.
No marketing campaign.
No diet or detox miracle.
You don’t have to take any pills.
You don’t have to take any drugs.
You don’t have to starve yourself for weeks.
You don’t have to go from one diet craze to the next.
You don’t have to drink protein shake after protein shake.
You don’t have to weigh your food or weigh yourself every day.
You don’t have to run miles upon miles and do sit up after sit up.

Want to know how the heck you can get healthy starting right now?

L. F. B.

  • Love yourself.
  • Forgive yourself.
  • Be happy with yourself.

L. F. B.

Why do we become sick in the first place?
Why do we become sad?
Why do we eat too much?
Why do we not eat enough?
Why do we go from diet to diet?
Why do we go from exercise to exercise?
Why do we burn the wick at both ends?
Why do we believe that a fit body means a healthy body?
Why, now more than ever, is the United States becoming so unhealthy despite all of the diets, studies, and supplements available that apparently promote health?
Why, no matter what we do, can we not seem to get healthy?

  • Health comes when we take responsibility for our lives, our choices, and how we experience life.
  • Health comes when we are aware of why we may be unhealthy.
  • Health comes when we understand what it means to be healthy by questioning everything and listening to hour body.
  • Health comes when we have respect for ourselves, our body, and the food that we choose to become part of our body – our life.
  • Health comes when we balance our life’s wants and needs.
  • Health comes when we let down our ego and open up our heart.
  • Health comes when we provide a healthy external environment to reflect our internal environment.
  • Health comes when we do not place unrealistic expectations upon ourselves, others, or our experiences.
  • Health comes when we forgive our past so we can be present in the now and work towards hour future.
  • Health comes when we stop self-sabotaging.
  • Health comes when we are not ashamed of who we are on the outside because we accept ourselves on the inside.
  • Health comes when we accept who we are, and how we came to be.
  • Health comes when we do not compare ourselves to others.
  • Health comes when we understand that we are doing our very best in every moment and that no moment is ever wrong nor a mistake.
  • Health comes when you Love yourself.
  • Health comes when you Forgive yourself.
  • Health comes when you Be happy with yourself.

L. F. B.

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Fats101: What makes a Fat UNhealthy?

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This is a huge subject for me (and I’m sure it is for other health fact debunking enthusiasts) because I believe that there is a lot of false or misinformation out there that’s hurting more than helping the American people. Specifically, we are told that Saturated Fats (Butter, Dairy, Meat) are unhealthy and rampantly causing disease, while we are promoted and marketed to consume Polyunsaturated Fats (Vegetable, Nut, & Seed Oils) as a part of an “anti-inflammatory” and “heart-healthy” diet.

Marketing, ad campaigns, published medical journals, government recommendations, controlled [insert asian country name here] studies, health benefits, and nutritional values aside… let’s look at the molecular structures of Saturated and Unsaturated Fats, and how their structures are effected by heat or pressure…

Saturated Fatty Acid
Examples: Butter, Coconut Oil, Dairy Fat, Egg Yolks, Animal Fat

  • One chain of Carbon and Hydrogen atoms
  • No double bonds on the chain
  • Very stable structure due to the lack of bonds (no weak points)
  • Stability = High heat and high pressure threshold
  • Not susceptible to turn rancid, spoil, oxidize or become a Trans Fatty Acid

Monounsaturated Fatty Acid (Omega -3)
Examples: Olive Oil, Macadamia Nut [Oil], Egg Yolks, Fish, Nuts, Seeds

  • Two chains of Carbon-Hydrogen atoms
  • Contains one Carbon-Carbon double bond on the chain
  • Moderately stable due to one double bond (weak point)
  • Stability = Moderate heat and moderate pressure threshold
  • Is susceptible to turn rancid, spoil, oxidize or become a Trans Fatty Acids

Polyunsaturated Fatty Acid (Omega -6)
Examples: Vegetable Oils, Fish, Nuts, Seeds, Above Ground Vegetables

  • Three or more chains of Carbon-Hydrogen atoms
  • Contains two or more Carbon-Carbon double bonds on the chain
  • Low stability due to two or more double bonds (weak points)
  • Stability = Low heat and low pressure threshold
  • Highly susceptible to turn rancid, spoil, oxidize, or become a Trans Fatty Acid

What about Trans Fatty Acids?

Take a look at the last bullet point for each Fatty Acid and tell me which Fats are capable of becoming a Trans Fatty Acid… ONLY the Unsaturated Fatty Acids. Why? Because UFAs structures are much less stable than a one-piece Saturated Fatty Acid due to the double Carbon bond(s). In Fats’ case, bonds are weak points, thus encouraging a susceptibility for change (or mutation if you want to be real about it). Trans Fatty Acids are predominantly man-made (with few occurring naturally within Ruminant animals), and TFAs are primarily a result of heat and pressure. When an Unsaturated Fat is heated or pressurized beyond its threshold, the molecule mutates so that the Hydrogen atoms located at the double bond shift to opposite sides, which creates an unnatural molecular structure… aka Trans Fat. The more double bonds a Fat molecule yields, the more susceptible its structure is to become mutated (i.e. Polyunsaturated Fats – but that doesn’t fully discount Monounsaturated Fats!).

I’ll end with this…

Are the molecules the real problem or does the problem lie within how the molecules are used, treated, heated, cooked, pressurized, pasteurized, packaged, stored, ingested, and react? Not only are Unsaturated Fats unstable when they experience an oxygen-exposed, pressurized, tumultuous, and prolonged high-heat manufacturing process, but they are equally unstable when they experience an oxygen-exposed, pressurized, tumultuous, and prolonged high-heat digestive process. Think about that for a bit and get back to me…

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Inflammation: Grains, Nuts, Seeds, & Omega 6 Fats

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I bet you can guess that this post will tell you that some of your favorite foods/snacks are unhealthy. To an extent, yes… but my main point is to give you some perspective as to why these health foods aren’t so healthy after all…

Let’s start with Phytic Acid… one unhealthy property of Grains, Nuts, and Seeds. P.A. is a natural outer coating, which protects the nut and the germ/bran portion of a grain. This layer exists to ward off passer-by animals to avoid consumption because it will certainly cause digestive issues, thus allowing the plant to fully thrive/grow. What kind of digestive issues? Malabsorption (causing nutrient deficiency) and inflammation (food intolerance, food allergy, bloating, cramps, gas, fatigue, etc.). When consumed, the acid can actually bind to certain trace minerals such as Calcium, Iron, Potassium, or Magnesium and prevent the digest system from absorbing these (and other) nutrients. So, while you may be eating a healthy food, the digestive system actually cannot break down nor absorb any of the food’s healthy properties. Soaking (8-12 hours) or Sprouting (3-4 days) Grains, Nuts, and Seeds prior to consumption can help release most of the Phytic Acid, but trace amounts may still remain.

Gluten is another malabsorption and inflammatory property, and it is found only in Grains (with the exceptions of Corn and Rice). Gluten is a Wheat Protein. The body’s digestive organs are lined with a protective mucosa layer. This layer prevents bacteria, fungus, parasites, and you-name-it from entering the body and wreaking havoc. Gluten yields antibody properties that can break down this mucosa layer and penetrate the body’s immune system. Gluten can actually create holes in the intestines and undigested food can pass freely into the bloodstream (called Leaky Gut Syndrome) – holy immune system freak out, Batman! Gluten and its anti-digestive properties can be attributed to many health and mental diseases found all over this country (and world). It makes sense because the American diet is FULL of Gluten-based foods: Bread, Pizza, Flour, Beer, Oatmeal, Cereal, Snacks and the list goes on! Now, I believe that everyone has a Gluten Sensitivity, it just depends on how sensitive a person is and how long they can tolerate its intake before health problems become prominent (a person can even have issues and not even be aware of those issues because they don’t know any different).

Omega -6 Fats, also known as Polyunsaturated Fatty Acids (PUFAs), are also prevalent in American diet with their presence in Grains, Nuts, Seeds, Above Ground Vegetables, and Beans (we’ll stick to Grains, Nuts, and Seeds for now). According to most Doctors, Hospital Journals, and the U.S. Government, Omega -6′s are healthy and anti-inflammatory. I call Bullshit! Why? Because a Omega -6′s molecular structure is highly unstable and are rapidly oxidized (rancid/spoil) at moderate temperatures and at moderate pressures – not only in cooking, heating, or food processing, but also in the heat and pressure of a 98 degree human digestive system. Polyunsaturated Fatty Acids are called Poly-’s because they have more than one double bond (extra flimsy). Monounsaturated Fatty Acids have one double bond (flimsy) and Saturated Fatty Acids yield no bonds (strong like bull!). If these Omega -6 Fats aren’t damaged prior to consumption from food processing, packaging, and transportation, they can certainly be damaged, turn rancid, and cause inflammation when consumed. Now, different Grains have different amounts of Poly’s, as well as different Nuts and different Seeds so it’s a matter of choosing a less-inflammatory one over the other, but is it really worth it in the end if they still cause inflammation to some degree?

We covered how Grains contain THREE anti-digestive/inflammatory properties, while Nuts and Seeds contain TWO anti-digestive properties. These properties can encourage acne, eczema, rash, attention deficit disorder, chronic fatigue, brain fog, dehydration, constipation, weight gain, weight loss, erectile dysfunction, lack of libido, bipolar, mood swings, estrogen dominance (stress, emotional imbalance), dysbiosis, candida overgrowth, chronic infections, low immune system response, thyroid dysfunction, insulin-resistance, sugar sensitivity, dairy intolerance, food allergy, poor sleeping patterns, and you get the point. 

  • Grains to avoid: Wheat, Rye, Barley, Spelt, Quinoa, Millet, Buckwheat, Sorghum, Corn (take note that most alcohol is derived from grains/contain gluten)
  • Grains that are Ok: Rice, Gluten-free (still contains some gluten)
  • Nuts to avoid: Cashew (toxic properties), Walnut
  • Nuts that are Ok: [Soaked, Raw, Sprouted] Almond, Peanut, Brazil Nut, Macadamia Nut, Hazelnut, Chestnut, Pecan
  • Seeds to avoid: Flaxseed [Oil], Linseed [Oil], Hempseed [Oil], Cottonseed [Oil], Chia Seed, Sesame Seed [Oil]
  • Seeds that are Ok: [Soaked, Raw, Sprouted] Sunflower Seed, Pumpkin Seed

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How Vitamins Were Born

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During the Second World War 49-51% of men failed their physical entrance exam into the Armed Services. Both the English and the American governments undertook an investigation to understand why these who-looked-to-be-healthy teenage to young adult men could not perform such routine physical activities.

The United States hired the Mayo Clinic to conduct their investigation. One area that the Clinic looked was the diet of the failed men. At the time the food and grain industry were booming – food processing, bleaching, hydrogenating, bottling, and canning were all making names for themselves due to the war’s demands. However, that very same processing was also stripping the food of its vital nutrients… i.e. vitamins. The investigation actually encouraged some of the first vitamins to ever be identified, specifically B Vitamins. In controlled tests, when those vitamins were isolated and placed back into the soldier’s diet in food-grade pill form there was a significant improvement in their work ability, in their increased work load, and also in their mental clarity.

The US Government attempted to pass a law requiring food manufactures to fortify foods with vitamins (aka vita-lity). In rebuttal, the American Medical Association threatened to sue to Government for practicing medicine without a license, stating that the Government wasn’t qualified to tell people that nutrient-void food can cause dis-ease. After some back and forth the two entities settled on a law that only fortified two foods: Milk and Bread – that law still stands today. However, the vitamins used to fortify these two diet staples are not actually real – they’re laboratory-made, artificial, and synthetic versions of the vitamins found in nature (or that can be found in food BEFORE it’s processed, stripped, or bleached).

The major problem with using Synthetic Vitamins is that the body cannot properly digest, absorb, or utilize their properties as they’re intended. Dead Foods such as Synthetic Vitamins actually cause the body work harder to figure out what the heck it can do with the things, thus expending more energy, time, and effort to do a simple task of digesting.

Any food/drink that is Fortified With or has ingredients Added To will do more harm than good – they’re artificial and yield damaged food molecules. 

Any Vitamin found in a store that’s not Pharmaceutical Grade will tend to be Synthetic and can also be laced with unwanted fillers: aluminum, lead, corn, soy, sweeteners, and other toxic chemicals. 

via

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“All Natural”

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Don’t be fooled by labels and marketing gimmicks… “All Natural” means about the same as me saying that my shit is “All Natural.” If you want quality then buy USDA Organic or talk to your local farm about their standard practices.

QUALITY before QUANTITY

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I’m watching TV and a Kashi Cereal commercial comes on. Their sales pitch is this: One serving of Kashi has the same amount of protein as an Egg! Essentially, they’re saying that I don’t have to eat eggs anymore; I can eat cereal instead of eggs and I will receive the same amount of nutrients (because that’s what protein is: a nutrient).

No two nutrients are created equal nor do they affect the body in the same manner when ingested; i.e. this cereal example, 10 grams of soy protein =/= 10 grams of egg protein. The protein present in Kashi is soy-based. It doesn’t matter if it’s Organic or Fair-Trade or Local; it’s still SOY and not an EGG. Are people really THAT gullible or is the American public just that uneducated about their diet? I am stereotyping that both are true. The food industry is well aware of this fact and they capitalize on it with money as their goal, not a healthier public. 

There are several factors that come into play on a biological/physiological level when choosing the “right” nutrient…

1) Nutrient Source (Quality) – Animal vs Plant 

2) Nutrient Ratio (Quantity) – Fats : Carbohydrates : Proteins

3) Nutrient Type – Fats, Proteins, Carbohydrates, Vitamins, Minerals

4) Bioavailability – The body’s physical ability to use 3’s

5) Digestibility – Issues? Intolerance? Insensitivity? Dehydrating? Constipating?