Wednesday, December 8, 2010

How to PREVENT Weight Gain During the Holidays:

This will be some of the most simple advice you ever get about holidays weight gain. Don't skip your workouts.How's that for rocket science! ;-)But look, this is the time of year where most people fall apart.They get busy as all get out with parties and shopping.And I want you to enjoy yourself and have fun. I really do.However, I don't want you to be one of the many that can't fit into their sweat pants - never mind skinny jeans - when January rolls around.NOW is the time to crank up your workouts so you can enjoy those parties guilt free. My partners over at Prograde Nutrition have two awesome resources for you to thelp you out.And don't worry, they're totally free.The first will be released in a couple days. They're recording a Holiday Survival Guide webinar that is going to reveal ten simple strategies to help you get through the holidays unscathed. But still allow you to feast on your favorite foos. The second thing is going to turbo charge those workouts I was just talking about. They've made available to all of my readers a killer 39 page report titled, "What to NEVER Eat After You Workout."Trust me, you don't want to waste your workouts by fueling it improperly afterwards. This report is easy to read and it'll teach you all the basics. Just the stuff you need to know. Nothing else. Be sure to grab your free copy of it today by clicking the link below: Ok, that's it for now. Enjoy the "What to NEVER Eat After You Workout" report. I'll be back in a couple days with the Holiday Survival Guide webinar!

To Your Health,

John Hall NSCA-CPT

PS - Not only is this eye-opening info, but it's absolutely FREE. Which is absolutely stunning because they should be charging for it.And who knows? Maybe they'll start to, but for now you don't have to pay so be sure to rush over to this link below and get your copy.

Monday, December 6, 2010

5 Quick And Easy Kitchen Rules For Good Nutrition

1. Season To Taste: Just because a recipe lists out the amount of certain spices and seasonings doesn't mean you have to abide by that. Your mouth is going to tell you what you like best. So experiment a little and season to your taste.

2. Utilize the advice of others: Have you ever talked to your butcher or produce manager at your grocery store. If you haven't you should be. They know about the best cuts of meat, the freshest meats that have just arrived or the freshest produce. Particularly the butchers can also tell you how best to prepare a certain cut of meat or fish. Utilize their expertise to enhance your dinner plate.

3. Create your own recipes: Recipes or ingredients aren't set in stone. If you have some extra mushrooms in the fridge or a red bell pepper throw it into a recipe you think it would fit into. Don't let good food go to waste. If you don't like a recipe that has chicken in it and you think it would taste good with beef then switch it out. You will be amazed at how many new recipes you can come up with by adding or swapping out various ingredients. Expand your options and start experimenting a little and you just might come up with something amazing!

4. Shop for the best: Be picky with the quality of fruit and vegetables you buy. Inspect them and don't be afraid to ask the produce manager for the freshest product. A fresh piece of fruit or quality vegetable can make all the difference in the taste of a meal or dish.

Same goes for meat or fish. Grass fed meat costs more, but you get a much healthier piece of meat richer in Omega 3 fats. If healthier food leads to a healthier body then why wouldn't you spend a few extra dollars on higher quality food.

5. Utilize your local farms: Since we are on the topic of quality generally if you buy from local farms you will get fresher produce or meat and it is likely to taste better also. Not to mention if you buy organic or buy right after it comes out of the field you get a food with more nutrients in it.

If you implement these 5 Kitchen Rules To Eating Right your food will taste better and you body will thank you.

To Your Health,

John Hall NSCA-CPT

PS. click here for a special offer

Thursday, December 2, 2010

Why Butter is Better

* Vitamins ...

Butter is a rich source of easily absorbed vitamin A, needed for a wide range of functions, from maintaining good vision to keeping the endocrine system in top shape.

Butter also contains all the other fat-soluble vitamins (D, E and K2), which are often lacking in the modern industrial diet.
* Minerals ...

Butter is rich in important trace minerals, including manganese, chromium, zinc, copper and selenium (a powerful antioxidant). Butter provides more selenium per gram than wheat germ or herring. Butter is also an excellent source of iodine.
* Fatty Acids ...

Butter provides appreciable amounts of short- and medium-chain fatty acids, which support immune function, boost metabolism and have anti-microbial properties; that is, they fight against pathogenic microorganisms in the intestinal tract.

Butter also provides the perfect balance of omega-3 and omega-6 fats. Arachidonic acid in butter is important for brain function, skin health and prostaglandin balance.
* Conjugated Linoleic Acid (CLA) ...

When butter comes from cows eating green grass, it contains high levels of conjugated linoleic acid (CLA), a compound that gives excellent protection against cancer and also helps your body build muscle rather than store fat.
* Glycospingolipids ...

These are a special category of fatty acids that protect against gastrointestinal infections, especially in the very young and the elderly. Children given reduced-fat milks have higher rates of diarrhea than those who drink whole milk.
* Cholesterol ...

Despite all of the misinformation you may have heard, cholesterol is needed to maintain intestinal health and for brain and nervous system development in the young.
* Wulzen Factor ...

A hormone-like substance that prevents arthritis and joint stiffness, ensuring that calcium in your body is put into your bones rather than your joints and other tissues. The Wulzen factor is present only in raw butter and cream; it is destroyed by pasteurization.

To Your Health,

John Hall NSCA-CPT