Good Morning Tucson 10-10-12

Good morning Tucson.  Are you prepared today for fitness success?  If not, think about how you can make the most of today and plan your lunch and dinner.  Don't just take what comes your way.  Thant would be settling and there is no growth or success in settling.  Have a great day. -Justin List

Tip of The Day (Planning Health With Your Vacation)

It has been said that most people plan their vacation better than they plan their life.  It is also true that when people plan their vacation, they actually plan on how to be unhealthy rather than healthy.  Not all but most.  You have heard it, when someone is going on a vacation and they are talking about this bakery or that restaurant.

What I propose is to plan on an activity each day and plan on good meals.  If you discover a new restaurant or food by chance it is not the end of the world.  And it will happen.  What I am suggesting is to plan for health and don't plan for unhealth.  Discover a new food instead of planning to eat what you already know.

So here are a few tips.  First, plan some type of fitness activity every morning.  It doesn't have to be super intensive or at a gym.  You can find a local gym if you like and each time you travel you can compare and see what gyms you think are the best.  Rate them if you like and start a journal.  Or you can meditate, stretch, do a workout video, Pilates or yoga.  Just as long as you put fitness in the day, you will get more out of your vacation and less vacation to work off when you get home.  Second, plan a healthy breakfast and start the day off right.  Find a grocery store and get some fruit.  Don't just let meals happen, plan them and think ahead.  You will feel better and be glad you did.  We usually think of going to the grocery store to get a whole shopping cart full of grocery's.  You can get just one or two pieces of fruit.  Or find a local market and get something native to the area.  Find the healthy food a vacation spot is known for.  And last, portion control.  Savor it don't gorge.  Some of the best memories are left with just enough and not overdoing it.  And last, if you are traveling with kids, make sure you start the day with a healthy breakfast and good hydration.  Your kids will behave so much better if they aren't dehydrated and  don't have sugar crashes later in the day because they started with doughnuts.  Make it a game.  See if you would travel or work harder to get something bad for you, or to get that great island fruit that is a little further away.

Follow these tips and you will have a better vacation and a much happier return.  Imagine if you came back from vacation and you didn't gain weight.

Let us know how you plan for health when you travel.

Have a great day,

Justin List
Owner: Better Bodies on Campbell (Tucson,Az)
520-318-3488

Attention, Please! 4 Tips for Mindful Eating

By UHC Smart Patient

When it comes to maintaining a healthy weight, the word is out: Mindful eating is in. But, what exactly does that mean?

We all know its opposite – mindless eating. That’s what we’re doing when we gobble a turkey sandwich at our computers or munch an entire bag of chips in front of the TV. We’re putting food into our mouths without really thinking.

Mindful eating, on the other hand, is recognizing when we’re actually hungry – and giving each bite our full attention. Experts say when we do this, we tend to consume less food – maybe as much as one-third less. And, that’s good news for anyone who’s also trying to be mindful of an expanding waistline.

Asking the question: Am I hungry?
We eat for nourishment. But, many of us also reach for food when we’re bored, stressed, upset, lonely or sad – or just because it’s there. Sometimes, we may also confuse thirst with hunger.

Tracking what you eat for a few days may help you recognize patterns – and know when you’re truly hungry.
 
Being more mindful

When you are hungry, here are four strategies to help you slow down and fully appreciate your meals:

1. Put distractions on the back burner. What fights for your attention at mealtime? Maybe you need to turn off the TV or your cell phone. Or, set aside the newspaper, your laptop or that great book you’re reading.

2. Engage all your senses. Arrange a nice place setting, even if you’re dining alone. You might even light some candles. And, play some soft music. As you eat, relish the experience. Maybe you notice the distinct aroma of curry, the tang of lemon on seared tuna, or the deep red of a cherry tomato.

3. Enjoy every bite. Cut large items into smaller pieces. Chew thoroughly as you savor each morsel.

4. Tune in to your tummy. It takes 15 to 20 minutes for your brain to receive the message: “That’s enough.” So, eat at a leisurely pace. Set your fork down between bites. Sip some water. Stop eating before you feel full.

Use this hunger scale to help you prevent careless eating and practice portion control. Print it out and carry it with you. 

Provided by Arleen Fitzgerald L.I.C.S.W. Arleen Fitzgerald has a master's degree and has been an independently licensed clinical social worker and psychotherapist for the past 20 years in public and private practice settings. She works in the field of integrating medical and behavioral health care.

Exceptional Nutrition for Expecting Moms

Carl Keen, Ph.D. is a professor and Chair, Department of Nutrition, University of California at Davis; former National Institute of Dental Research postdoctoral fellow, Proctor and Gamble postdoctoral fellow; member, California¹s Scientific Advisory Board for the Office of Environmental Health Hazard Assessment; reviewer, USDA Human Nutrient Requirements Study Section; member, EPA Environmental Health Grant Review Panels; member, numerous NIH panels; past president, California Nutrition Council.

Exceptional Nutrition for Expecting Moms
Nutrition can have a huge impact on the growth and development of children. Great nutrition for children starts in the womb. Nutrients must travel from the mother to the developing baby, and the supply (or lack) of nutrients can have a life-long impact on the health and well-being of children.

For the past 25 years, my colleagues and I at the University of California, Davis have studied the relationship between nutrition and development. Exciting new discoveries linking good nutrition to improved fetal growth and development helps result in better pregnancies and may boost child health and potentially even their intelligence.

A recent study compared the mental processing of four-year-olds whose mothers had taken either a corn oil (placebo) supplement or a mixed omega-3 fatty acid supplement (about 2,000 mg/day of a mixture of DHA and EPA) during the second half of pregnancy and the first three months of breast-feeding. Children of mothers who took the omega-3 supplement scored significantly higher on the intelligence test than those who took the corn oil (Pediatrics 111:e39-44, 2001). These exciting results must be repeated in order to better verify the findings, but the message is clear – good nutrition during pregnancy and breastfeeding can make a huge difference on the health and functioning of children.

Of course, nothing replaces a well-balanced diet rich in whole grains, fruits, vegetables, lean protein and plenty of fluid. But let’s face it – most of us don’t eat that well, so high quality, scientifically based dietary supplements may help “fill in the gaps.”

In our laboratory, we study the role of zinc, an essential trace element, and its role in normal and abnormal embryo and fetal development. Research has shown that low dietary zinc intake (a “gap” in the diet) can cause serious birth defects, which can be prevented with dietary zinc supplementation (Journal of Nutrition 133:1597-1605, 2003). But it’s not just zinc that you need. A full complement of nutrients, including zinc, iron, B-vitamins and antioxidants are essential during pregnancy. Well-balanced nutrition supplements designed from the latest research are an important part of a comprehensive and healthy lifestyle during pregnancy.

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According to Dr. Sid Stohs, Senior Vice President for Research & Development, AdvoCare’s OmegaPlex^® is a truly outstanding source of the omega-3 fatty acids, DHA and EPA which are essential for brain development as well as development of our immune and cardiovascular systems. OmegaPlex meets the highest standards for safety, purity, potency and freshness. Flaxseed oil is a good source of a-linoleic acid (ALA), another omega-3 fatty acid. However, in order for the body to utilize ALA, it must first be converted to EPA and DHA, the forms present in OmegaPlex. The body only converts 10 percent ALA into EPA and DHA, and therefore, 10 times more ALA must be consumed than the omega-3 fatty acids present in OmegaPlex. OmegaPlex contains the right omega-3 fatty acids in the right proportions. ARCHIVE

OmegaPlex-The Super Nutrient

Sidney Stohs, Ph.D. is Senior Vice President of Research and Development atADVOCARE. He is also a former Dean, School of Pharmacy, Creighton University; professor of pharmacology and toxicology; holder of the Gilbert F. Taffe Jr. Endowed Chair in Research; fellow, American College of Nutrition; fellow, Academy of Toxicological Sciences; author, more than 300 research and educational publications; doctorate in biochemistry and microbiology, University of Wisconsin.

OmegaPlex - the Super Nutrient
Recent research has clearly demonstrated that the consumption of appropriate levels of omega-3 fatty acids improves numerous health outcomes. The omega-3 fatty acids are important for numerous biochemical processes within our body. Everyone needs omega-3 fatty acids. The estimated daily requirement for an adult is 3 to 5 grams per day while the average diet may provide only 1 to 2 grams. Thus, dietary sources are insufficient to provide optimal health needs of omega-3 fatty acids. OmegaPlex is a proprietary blend of the omega-3 fatty acids, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). These omega-3 fatty acids are highly purified, therefore eliminating concerns about contaminants such as heavy metals and pesticides. The source of the omega-3 fatty acids in OmegaPlex is fish oils from such species as mackerel, herring, sardines and anchovies.


Numerous research studies have demonstrated the cardiovascular benefits of consuming omega-3 fatty acids. Adequate intake of omega-3 fatty acids reduces the risk of heart disease and sudden cardiac death by supporting normal heart rhythm, normalizing blood pressure by increasing elasticity of blood vessels, decreasing triglyceride levels, and decreasing inflammation associated with the heart as evidenced by decreases in C-reactive protein (an inflammatory biomarker), as well as decreases in interleukin-6, which is a pro-inflammatory chemical in our body. In addition, omega-3 fatty acids have been shown to decrease the risk of stroke associated with blood clots by controlling and regulating blood coagulation. Omega-3 fatty acids are important components of the membranes of nerve cells as well as the covering (sheath) of nerve and brain tissues. As a consequence, omega-3 fatty acids are critical for brain development during the last trimester of pregnancy as well as after birth. Not only does appropriate omega-3 fatty acid intake decrease the likelihood of a premature delivery, but studies have shown that adequate intake can improve infant visual acuity as well as cognitive development in newborns, improve sleep patterns and even increase IQ scores in young children. Omega-3 fatty acids can also improve motor skills, enhance mood, and slow the deleterious effects associated with Alzheimer’s and other neurological conditions.

Omega-3 fatty acids exhibit an anti-inflammatory effect because they suppress the formation of pro-inflammatory substances that are derived from omega-6 fatty acids as arachidonic acid. Arachidonic acid and other omega-6 fatty acids are derived from vegetable oils such as soy, corn or safflower oils. The anti-inflammatory effects of appropriate omega-3 fatty acid intake can result in modest improvement in joint tenderness and morning stiffness as well as improved lung function. Furthermore, omega-3 fatty acids may help normalize inflammatory bowel conditions such as Crohn’s disease, irritable bowel syndrome and ulcerative colitis.
Omega-3 fatty acids enhance the immune system by improving the general health of the intestinal tract as well as other tissues responsible for producing antibodies and protective cells associated with the immune system. As a consequence, appropriate intake of omega-3 fatty acids can result in an improvement in immune function and immunologic health with decreases in allergies and infections associated with the lungs, skin and urinary tract.
Finally, various research studies have demonstrated the importance of omega-3 fatty acids in bone and skin health, proper functioning of the liver and pancreas, and in the management of dysmenorrhea. Thus, the number of physiological functions in which fatty acids play an important role and in providing optimal health is impressive.
OmegaPlex contains 0.5 grams of the omega-3 fatty acids DHA and EPA per gelcap, the forms of omega-3 fatty acids needed by our body. Flax seed oil contains the omega-3 fatty acid linoleic acid. Only about 10 percent of linoleic acid is converted into EPA and DHA.
How much OmegaPlex should each individual take? For general health and maintenance, dietary research studies suggest that the average need may be 4 to 6 gelcaps per day.* To improve cardiovascular health, 6 to 8 OmegaPlex per day may be appropriate.* To enhance brain function and reduce chronic inflammation, 8 to 10 OmegaPlex per day may be required and in some situations, an even higher amount of omega-3 fatty acids may be necessary.* Omega-3 fatty acids are essential nutrients provided by OmegaPlex.
The most common undesirable effect associated with omega-3 fatty acids is a fishy aftertaste. This can be minimized by consuming OmegaPlex with meals and avoiding carbonated beverages. Concerns have been expressed about a possible interaction between omega-3 fatty acids and drugs being used for their anticoagulant properties (coumadin, aspirin, warfarin, etc.), particularly in cardiovascular patients. To date, research studies have not shown an increase in bleeding times when using omega-3 fatty acids with these drugs which affect blood clotting. However, individuals who are on anticoagulant therapy and taking omega-3 fatty acid supplements should continue to have their coagulation times determined.


ARCHIVE
*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Gluten Intolerance and Celiac Disease

Sidney Stohs, Ph.D. Senior Vice President of Research and Development, AdvoCare; former Dean, School of Pharmacy, Creighton University; professor of pharmacology and toxicology; holder of the Gilbert F. Taffe Jr. Endowed Chair in Research; fellow, American College of Nutrition; fellow, Academy of Toxicological Sciences; author, more than 300 research and educational publications; doctorate in biochemistry and microbiology, University of Wisconsin.

 
Gluten Intolerance and Celiac Disease
Celiac disease is an autoimmune disorder that has immunologic, environmental and genetic components. It is one of the most common immune-mediated disorders characterized by a response to ingested wheat gluten and related proteins from rye and barley, leading to inflammation and damage to the intestinal lining (mucosa). The incidence of celiac disease in the United States is believed to be about 1% of the population. Characteristic symptoms include diarrhea, chronic malabsorption, anemia, occasional constipation, abdominal cramps, gas and bloating. However, not all individuals suffer from abdominal distress. Some individuals may experience fatigue, headache, neurological problems, distress, infertility, weakness and skin conditions such as dermatitis herpetiformis.
The eight food allergens that account for 90% of known food allergies include milk, eggs, fish, shellfish, tree nuts, peanuts, wheat (gluten) and soy beans. Gluten intolerance disorders bear the names celiac disease, sprue, and gluten enteropathy. The incidence of gluten intolerance is much greater than 1% in conjunction with diabetes, neurological disorders, skin diseases, digestive disorders including irritable bowel syndrome (IBS), joint disorders, infertility, chronic fatigue syndrome and fibromyalgia. Individuals with gluten intolerance have required an average of 9 years from the onset of symptoms until a firm diagnosis was obtained. This has been due in part to the lack of sensitive and rapid immunologic assays for gluten proteins. Recently developed immunologic assays are becoming more available, and health care providers are slowly learning to recognize that gluten intolerance is widespread and much more common than had been previously recognized. A recent study suggests that over ¼th of the population in the United States is gluten sensitive based on immunologic assays, while approximately 1% may have progressed to a serious symptomatic disease state.
The treatment for gluten intolerance–related conditions is a gluten-free diet, and if one wishes to remain symptom free, the gluten free diet must be maintained for life. Gluten is a mixture of several proteins found primarily in wheat, barley and rye. Oats contain a related protein that the vast majority of individuals with gluten sensitivity can tolerate. However, oats are frequently milled using the same equipment for wheat, barley and rye, and may therefore be contaminated with these grains. As a consequence, it may be prudent to avoid oat-based products.
One should avoid any ingredient derived from wheat, barley and rye including such ingredients as malted barley, hydrolyzed proteins from these grains, filler flour, graham flour, barley extract, hydrolyzed wheat starch, wheat bran and germ, wheat protein, wheat-derived amino acids, oat extract, oat flour and vegetable starch. Products such as soy and Brewers yeast should also be avoided because they may contain extracts from wheat, barley or rye.
Unfortunately, gluten is used in the manufacture of virtually all packaged, canned and boxed processed foods to improve palatability and texture. Gluten is in essence a glue that may hold products together. Common processed foods that contain hidden gluten include breads, cereals, cookies and cakes, flavored potato chips, frozen dinners, pastas, pies, sauces and gravies, some salad dressings, soy sauce, teriyaki sauce, dried and canned soups, barbecue sauce, breaded meats (fish, chicken, shrimp, steak, etc.), crackers, and cous cous.
Frequently, symptoms can be relieved in gluten-sensitive individuals by going gluten-free for two weeks. However, in severe cases, a longer period of time may be required. Some individuals may have a concurrent sensitivity to other proteins in addition to gluten, as for example, casein and whey found in milk-derived products, tomatoes, white potatoes, eggplant, peppers, tobacco, peanuts and soy.
Flour substitutes that can be used in lieu of gluten-containing flours include corn flour and corn meal, almond flour and almond meal, buckwheat (soba) flour and groats, flax seed flour, millet, fava bean flour, besan (chickpea or garbanzo bean) flour, potato flour, quinoa, rice and rice flour, sorghum (milo), soy flour, tapioca flour, teff and amaranth flour.
AdvoCare products are not produced at certified gluten-free manufacturing facilities. Therefore, we do not certify any AdvoCare products as gluten-free. Individuals who have celiac disease and are gluten-intolerant are advised to consult their healthcare providers regarding AdvoCare products that may be suitable for their use.

Tip of The Day 2-13-12

Use your lunch box. If you don't have one, get one.

Shopping Tip

Here is a shopping tip to stay healthy. I make it a personal challenge to use the carry basket and not the push cart. If I can't fit it in the basket then I don't need it. Fruit, Veggie, Meat source will all fit in the carry basket. Try it. I work from 830 to 830 and I still make it a habit to go to the store daily so I always eat fresh and exactly what I want.

Let one of our fitness professionals at Better Bodies on Campbell help with your health fitness program, whatever your needs are. Contact us today and lets get started on a better body for you. Ask for Justin.

Office: 520-318-3488
Email: justin@betterbodiestucson.com
Facebook: facebook.com/betterbodiesoncampbell
Website: betterbodiesoncampbell.com
Twitter: twitter.com/betterbodiestuc

Halloween After

I hope you all had a great Halloween. I am sure you worked hard to get into the costume you wore. And I am also sure you got started on some candy. This is the beginning, or could be the beginning of the "holiday bulge". Don't let it happen to you.

Set a plan to counter all those calories. Try adding up all the calories and seeing how far you have to run or walk to burn it off. Think of the calories as gas for your car. X amount of gallons gets you so many miles, Y amount of calories gets you so many minutes of cardio or exercise.

The best way to lose weight is to not gain it, so lets start early. If you want a professional to help you with a plan or program, just let us at Better Bodies on Campbell help. We are the best when it comes to health and fitness and setting goals both long and short term. So let us at Better Bodies on Campbell help you lose that weight, either before you gain it or after you gain it.

For this Novemeber, mention this blog and get 20% off personal training packages paid in full for new members only. All current members, don't forget that you get $100 off your next set of sessions by referring a friend or family member.

If you don't live in Tucson, we can make a program for you over the net as well. So give us a call today at 520-318-3488 or email us at justin@betterbodiestucson.com. Also, see our website at www.betterbodiesoncampbell.com.

Have a great holiday season,

Sincerely,

Justin List and the Better Bodies staff.

Tip of The Day

Be aware of the "health foods" if your goal is to lose weight. Make sure you are accounting for all the calories you take in in the name of health. So that protein shake, do a calorie calculation including the flax seed, almond milk, piece of fruit, etc. Write down all the inexpedience and add them up. I had a client that did not realize that all that healthy stuff in here shake, flax, kefir, etc. added up to over 800 calories.

Another one are the nuts. One cup of nuts, not a whole lot, is about 840 calories.

Stay healthy and stay fit.

Justin List
Better Bodies on Campbell
Find us on Facebook
Personal training Tucson (520-318-3488)
Email: Justin@betterbodiestucson.com

Weight Loss Averages and Expectations

According to the N.S.C.A., you can lose 1% of your total body weight in a week. I usually will say that up to 2lbs. a week is what you can do on a healthy level and maintain until goal weight. I will give you the three components to healthy weight loss and some realistic expectations on weight loss.

It is not easy to lose weight and at the same time it is. If you are doing everything right, it will happen. If you fight it, it won't happen. The formula for losing weight works but there are no short cuts.

There are three components to healthy and successful weight loss. The first and easiest is resistance training. I recommend resistance training anywhere from 2 to 6 days a week depending on your individual goals. If balance, core, joint strength, overall muscular endurance is your goal, then 2 to three full body workouts a week is sufficient. If weight loss, toning and shaping are your main goals, I recommend 3 to 4 times a week with different styles of workouts to fit you as an individual. If muscle and strength gains are your goals, then I recommend 4 to 6 times a week with a split routine. If you have a medical condition or are doing rehabilitation, I would only make recommendations on an individual basis.

Next is cardio. Cardio is the second hardest of the three, and sometimes it is the easiest depending on the individual and their personality. I recommend cardio 4 to 6 times a week, again depending on your individual goals. If weight loss is your most important goal right now, then you want to be closer to 6 times a week.

The third and final is the toughest. The eating. If you have a mind set that you want to be healthy and learn better overall eating habits, you will succeed. Because with this frame of mind, it is easy to say no to chips, soda, snacks, lattes, dessert, etc. Healthy people just don't eat that stuff. So if your frame of mind is to eat a restrictive diet for a short period of time for a great result, well then we have changed nothing and we will gain the weight back. And often times even gain more weight because with a restrictive diet you may slow your metabolism. So I recommend adopting healthy eating habits.

So to give some numbers here on what to expect, as I stated you can lose two pounds a week in a healthy fashion. For this to happen, it is simply a math problem. 2 pounds of fat equals 7,000 calories. So that is 1,000 calories a day. We want to do this by 500 calories coming form caloric intake and the other 500 calories coming from exercise. So you can see that if you are missing on one of the three components, it makes the other two that much more important.

Remember that calories are cumulative so if you overeat by 96 calories a day, that is equal to 10 pounds over a year. Hmmm.. how much is in that latte or desert or glass of wine?

I hope this has been helpful to put some perspective to exercise program and weight loss. If you have any questions just DM me on Facebook, email me at justin@betterbodiestucson.com or call us at 520-318-3488

Justin List
Owner: Better Bodies on Campbell

Oatmeal Cookie Protein Shake

Here is a quick meal idea. You can use this any time of day. It is a great quick start for "on the go" mornings.


1-2 scoops Protein(depending on how many grams of protein you need)

1 Tbsp Peanut butter(for taste and essential fats. Almond butter is
a better replacement)

1/2 cup Quick oats (low fat carbohydrate source)

6-8oz. Almond milk (or water but I don't recommend milk)

1/2 tsp Cinnamon (For flavor and health benefits).
See article for (Health Benefits of cinnamon)

Directions: Put almond milk and ice in blender and mix. Then add protein, next add oats, then peanut butter, and last add the cinnamon.

Tip: While getting ready in the morning, put some eggs to hard boil. Easy to multi-task. Boil enough for two meals. Now take the eggs and two pieces of fruit with you and you are on your way with 3 meals that are low in fat, high in protein, and a great source of carbs. Watch the weight go down and the tone come out.

Take it one step further and have a shake again for meal #4 and then a sensible dinner. Now you have 5 meals with very little effort and very little fat. Eating well with a regular exercise routine is recommended for optimal results.

Have a meal idea of your own? Please share.

To find a personal trainer in Tucson, Call or email Justin at Better Bodies on Campbell. 318-3488 or justinlist1@gmail.com

Fruit with Health

There are some really great fruits in season right now. If you have seen my personal meal plan, you will see that fruit is a big part of my food intake. I will tell you why it is a big part of my fitness and exercise program and how fruit helps me to maintain a low percent body fat year round.

First, fruit is low in calories. Take a peach for example. A peach has about 42 calories. It also has no fat.

Next, most fruits have very good enzymes for digestion. This will help you to digest proteins and fats better. I can guarantee that if you put fruit with every meal and get rid of the starches, breads, rice, pasta, etc, you will flatten your stomach and lose between 5 and 15 pounds in a week or two. Results will be higher if you exercise, cut out soda, coffee drinks, and alcohol. I know it sounds tough, but wouldn't having a flat stomach and feeling better be worth it?

Last, fruit is burned in two stages so if you have blood sugar issues, you won't get the big insulin spike and crash from a heavy lunch. Your energy is higher and more constant with fruit. You will exercise better, have better brain function, and perform better at work, school, and play. You will thank me for it on your next vacation.

Some comparisons: Peach = 42 calories
Orange = 62 calories
papaya = 117 calories (papaya has digestive properties so good that they make it in a supplemental form)
Now to compare 2oz. spaghetti = 200 calories
1/2 C. brown rice = 350 calories
1/2 C. quinoa = 320 calories
1 English muffin = 130 calories
2 slices pumpernickel = 160 calories

So you can see that you can greatly decrease your total caloric intake by simply modifying your food selection. On average of the foods I have listed, you reduce your calories by 216 calories per meal. At three meals a day, this equals 648 calories a day, 4,536 calories a week (over one pound), and 235,872 calories a year (67 pounds).

This is why we are gaining weight, or not losing weight even though we are exercising. You have to exercise vigorously for over and hour just to break even. This can be very frustrating and lead to crash dieting or giving up all together.

I would recommend making some food changes for the summer, even if it is one or two meals a day and keeping up on your exercise routine. If you are not exercising now and want some information just call or email and you can talk to a personal trainer and get some advise. Don't work harder, work smarter.

Justin List
Owner: Better Bodies on Campbell
justin@betterbodiestucson.com
318-3488

Calculating Fat Intake

What should our fat intake be?

20% or less of our calories should come from fat. This is not as hard as it sounds. For every 50 calories you are allowed 1gm of fat.

50 calories per serving, 1gm of fat.
100 calories per serving, 2gms of fat.
150 calories per serving, 3gms of fat and so on.

For better results and faster weight loss, never take in more than 3 gms of fat per serving. So even if there is 250 calories in a serving, you still do not want there to be more than 3gms of fat.

MATH: 1gm of fat has 9 calories
1gm of protein has 4 calories
1gm of carbohydrates has 4 calories
1gm of alcohol has 7 calories (almost as much as fat).

If you have any questions, email me at justinlist1@gmail.com

Meal Planning

Meal planning is very important. Idealy we should be eating 4-6 times a day. I always recomend having both protein and carbs in every meal. If your last meal is close to bedtime then I would go lighter on the carbs and stick with a lean protein source and vegetables. For carbs I always recomend fruits and vegetables. The more active we are, the more fuel for our body we need.

If you don't plan for success, you will fail. This is true in any aspect of life. Everything that you have learned in business, life, or school comes true with your training and your program. You get what you give, and your body and health are a direct reflection of the efforts you are putting in.

The series here is meal planning and I will write several articles on the subject. To get all of the articles, scroll down to the end of the article and click on labels for meal planning.

What I want to accomplish here is the knowlege and habit of healthy eating habits. These are the two most important aspects and if worked on can overcome emotional eating, bindging, compulsive eating, stress eating, blind eating, etc.

Any futher questions, write or call.


Health For Life,

Justin List
520-318-3488