Posted Sun, 02/07/2010 - 7:10pm by Darling Husband
Here's an interesting article about why some people seem to age more slowly than others. Apparently, the length of your telemeres – tiny biological clocks at the ends of chromosomes – get shorter over time, until cells die. Here's the punch line: some people have longer telemeres.
Scientists have found a 'Peter Pan gene' that could explain why some people remain baby-faced while others become old before their time.
Millions of Britons are blessed with DNA that makes them look up to eight years younger than their peers.
Posted Sat, 01/30/2010 - 7:39pm by Darling Husband
Is it ethical for a doctor to talk up a drug in exchange for payments from drug companies?
You may be unaware of a practice that is considered 'ethical' conduct between drug companies and doctors. Doctors are offered compensation to give talks to other doctors about the benefits of certain drugs.
Here's an interesting story from a doctor on the receiving end of drug company 'incentives'. The story begins:
On a blustery fall New England day in 2001, a friendly representative from Wyeth Pharmaceuticals came into my office in Newburyport, Mass., and made me an offer I found hard to refuse. He asked me if I’d like to give talks to other doctors about using Effexor XR for treating depression. He told me that I would go around to doctors’ offices during lunchtime and talk about some of the features of Effexor. It would be pretty easy. Wyeth would provide a set of slides and even pay for me to attend a speaker’s training session, and he quickly floated some numbers. I would be paid $500 for one-hour “Lunch and Learn” talks at local doctors’ offices, or $750 if I had to drive an hour. I would be flown to New York for a “faculty-development program,” where I would be pampered in a Midtown hotel for two nights and would be paid an additional “honorarium.”
Posted Thu, 01/28/2010 - 5:50pm by Rose
Yesterday marked 1 month of my CALP experience. I cannot beleive that I have come this far on this programme. On other diets, I would have fallen off the band wagon 50 times already by now but on CALP I had gone off 3 times only to date. My first was at my inlaw's house and the 2nd & 3rd was during a recent 2-day office retreat. I notice that I have no difficulty following CALP when I am on my own but cave in when I am following other people's eating schedule. I know it was nobody's fault but my own. I should have been stronger and just say no. But often , I dont have the heart to dissapoint them when they have gone to so much trouble preparing food for me. hmmm.... i wonder how most of you out there deal with situations like this?
Posted Tue, 01/26/2010 - 8:28pm by Darling Husband
Dr. Michael Eades (www.proteinpower.com) uses the terms Lipophobe and Statinator to describe the seemingly single-mindedness of some in the medical establishment, often sounding like broken records... "Cut the fat!" "Reduce Cholesterol!"
His posts are a usually lengthy but well worth the read. Go on over and check them out!
Posted Fri, 01/22/2010 - 9:45pm by Darling Husband
Why do we go off-program when we know better?
Why do we allow temptation to derail us?
Jonah Lehrer, author of How We Decide
, describes the battles in our brains, in an experiment that may help us understand why we choose things that aren't always best for us.
Posted Thu, 01/21/2010 - 7:17pm by Rose
i have a confession to make. yesterday morning started off pretty well. had 2 eggs and water for breakfast and planned to have coleslaw, fried chicken and a slice of apple pie for my lunch reward meal. but things didn't go as planned!
sent son for class at 12noon and was supposed to be back in the office by 1, have lunch between 1.15 to 2 then attend a meeting at 2.30. managed to reach office only 2pm only and was dying for lunch so decided to have my reward meal anyway.
planned menu of coleslaw, fried chicken and a slice of apple pie flew out of the window and ate whatever was available at the office cafe. Practically inhaled 1 bowl of curry mee ( too much mee with bits and pieces of chicken and veggie only) and 1 tuna sandwich with mayo and slices of cucumber and tomato.
Posted Wed, 01/20/2010 - 5:01pm by Rose
Weighed myself this morning.. but agghhh!!! the scale didn't move. It was 181lbs on 16th last week and its still 181lbs this morning (20th)! I was very dissappointed that i am not already thin (130lbs - that's my goal)... :-)
I know I am supposed to be patient (and look at the big picture) and not think of this way of eating as a diet (because i know that there is no other better way for me to lose weight aside from CALP! i know that this way of eating is for me for life and there is no other way that works for me), I can't help wishing I would lose weight more quickly!
I supposed i should be happy that my weight didn't increase and I DID fall off the bandwagon last sunday when i was at my inlaw's...hmmm, may be that was it..
i started exercising after work again yesterday.
Posted Tue, 01/19/2010 - 5:18pm by Rose
Today marks the 24th day of my CALP diet. I can't believe it's been 24 days already since Dec 28, 2009 and i had only cheated once and that was only because i was at in law's place and she had gone to all the touble to cook a wonderful meal and i didn't have the heart to dissappoint that poor dear by not eating anything!
my clothes feel looser already and i have never felf more wonderful... i feel that i am doing this for me and need not to answer to anyone as to why i am eating this way because i know that i am finally doing the right thing! Hooray for me!
Posted Fri, 01/15/2010 - 2:55pm by slimhealth4life
I was a small child, a small teenager, and a small young adult. I had a horrible diet...mostly because I didn't know any better and neither did my parents. I didn't start gaining weight until I was about 26. Looking back I think that if I had never become fat I would never have cared about what I was eating. I would never have read a book about low-carbing. I would never have discovered how healthy a low-carb diet is (even for thin people).
So, maybe being overweight helped me discover what the human body really needs: healthy fats, protein, nutrients from veggies, and exercise. Maybe I would have never been able to see desserts as special occasion treats instead of everyday foods.
Posted Sat, 01/09/2010 - 8:13am by LowCarbForLife
Here is my latest weight loss chart. The green star marker at 11/2009 indicates the date I started my Callanetics 10 Years Younger in 10 Hours
exercise program and adjusted my portion sizes to fit my new body size.
As you can see, there is a noticeable acceleration of weight loss starting around the same time. Coincidence? I think not.
Posted Tue, 01/05/2010 - 5:46pm by Darling Husband
Today's recipe is a link to something I found a few weeks ago.
We were looking for a recipe for home made French vinaigrette dressing. We have been using Le Martinique True French Vinaigrette Dressing, purchased in small bottles. We like that brand a lot, but, unfortunately, it's fairly expensive purchased locally or over the internet since the bottles are so small.
I found a page on davidlebovitz.com that describes (with photos and a detailed narrative) a simple recipe for making a nice french vinaigrette dressing with shallots, red wine vinegar (or sherry), Dijon mustard, olive oil, sea salt, and herbs (chives). We found it to be quite tasty, and it only takes about two minutes to make (total prep time is about 12 minutes since you have to let the shallots marinate in the red wine vinegar and salt for 10 minutes before adding herbs).
If you read the recipe, the narrative and photos might give the impression that it's a complicated recipe. Fear not! Just scroll down to the bottom of the narrative, and there's a simple recipe that you can snip and use.
Posted Mon, 01/04/2010 - 9:32pm by Darling Husband
Here's one of Teri's favorite 'desserts'. She loves chocolate, and is satisfied by one or two of these little gems. She uses a dark chocolate since there's less sugar, and recent research suggests a variety of health benefits.
You can adjust the ratio of chocolate to almonds if you like more chocolate, use fewer almonds. If you like almonds more than chocolate (that'd be me!) you can reduce the chocolate to 'just enough' to coat the almonds...
It's really simple, and Teri says you don't need a detailed recipe.
For those of us who enjoy using a recipe anyway, here's ours:
Posted Sun, 01/03/2010 - 9:32am by slimhealth4life
I started my exercise routine on Friday (Jan 1). The routine is simply to walk every other day. My main goal with this is to create a habit. I don't care that I only walk 20-30 minutes at a moderate pace. I'll build my time and speed as I continue...little by little.
Now, I'm working on the eating portion. The first few days didn't go well at all. I know why.
1. I didn't eat enough protein
2. I didn't plan my meals ahead of time
It really helps to have an idea of what I want to eat at each meal. If I wait until I get hungry to think of something to eat then everything seems too complicated to prepare. I end up grabbing little nibbles and snacks which translates into more carbohydrates than I need and definitely not enough protein.
Posted Thu, 12/31/2009 - 10:55pm by Darling Husband
We enjoy this Chile Verde recipe. Tender chunks of pork shoulder slow-cooked in a rich green sauce make for a tasty meal, and the leftovers are delicious over the next day or so.
Those not on a carb-restricted diet can use it to make a burrito, or serve it over a bed of rice.
It's great all by itself, though. Do try it!
This recipe makes enough to serve four adults with some leftovers remaining. You can freeze the leftovers if you aren't in the mood to have this for lunch or dinner in the next few days.
Ingredients
- Salt and pepper for seasoning.
- 1-1/2 to 2 lb. pork shoulder roast.
- Vegetable oil for frying.
- One medium yellow onion, thinly sliced.
- Two large cloves garlic, crushed or chopped fine.
- (Optional) 2/3 cup white wine (I use inexpensive Chardonnay) for deglazing.
- One or two 16 oz. jars of Salsa Verde. We like Herdez Salsa Verde
or La Victoria Salsa Verde
(mainly because it's what we have available locally), but you can use whatever you like -- choose your level of spiciness.
- 1/2 cup water
- (Optional)Small (7.5 oz) can of red salsa. This adds to the richness of the green sauce. We really like El Pato Jalapeno Salsa
(available at most local grocers).
Preparation
The main task is to cut the pork shoulder into bite-sized chunks. We try to remove as much of the external fat and any connective tissue that might make the meat tough to chew. This may take a while depending on your knife skills, so budget your time accordingly–it usually takes me about 15 to 20 minutes to prep the pork roast.
Cut the meat into 1 inch cubes (or smaller if you like, but not too small.)
Posted Wed, 12/30/2009 - 5:59am by slimhealth4life
Wow, it is almost 2010. For the last 2-3 years of my life I have been searching and battling for a way to lose excess weight and maintain the loss with ease, without being deprived. Through my reading and research (and I have read many many diet/nutrition books) I have come to believe in controlled carbohydrate living. I don't believe anyone but God could change my mind about the benefits of a low-carb lifestyle. I am not afraid of fat, saturated fat, or living without grains and starches.
The problem is that I have a hard time being consistent. I can start a plan and follow it for a few weeks and then I fade. So, I've had to change my attitude.
Posted Sat, 11/28/2009 - 8:32pm by LowCarbForLife
Why I eat chocolate as part of my lifestyle change
I'm a chocolate addict. I've been a slave to chocolate most of my life.
Cravings for chocolate cake, cookies, ice cream, and candy have been a part of my life for as long as I can remember. And I was mostly unable to control them. Until recently, that is.
My desire for sweet chocolate goodies contributed to my steady weight gain over the years. Why? Because once I gave in to my cravings, it triggered a vicious circle of sugar highs and crashing lows, followed by intense cravings for more sweets or other high-carbohydrate foods.
Why include chocolate in my new lifestyle?
I believe any diet that prohibits your favorite foods will fail.
Posted Sat, 11/21/2009 - 7:59pm by Darling Husband
According to a report in the New York Times, exercise helps prepare your brain to deal with stress, making you "less anxious".
Posted Fri, 11/20/2009 - 10:10am by LowCarbForLife
I have lost quite a bit of weight and just now realized that I am eating too much for my new body size. My portion sizes are still what they were when I began following this program, so I have been cutting them down the last couple of days.
I have always known that eating again is as easy as grabbing another CM, but I always felt as if I needed to eat enough to hold me over until my next meal. Since I started this way of eating to lose weight and get myself into better shape, I have decided that changes need to be made. I will now be eating portions relative to my new size!
I will also be making another change to my program, since I feel as if I am in complete control of my sweet tooth now.
Posted Tue, 11/17/2009 - 10:23am by LowCarbForLife
I recently added another exercise to my six day a week schedule. I discovered Callanetics by visiting the exercise section of one of the support groups I frequent. I was not really looking for something to add to my schedule, but after seeing the results of those that were willing to share their pictures, how could I resist? Since I really like the results I have been getting from my other workouts and Callanetics is a blend of yoga and ballet, I decided to give it a try!
Posted Sun, 11/01/2009 - 7:43pm by Darling Husband
This charcoal-grilled marinated London Broil recipe is another oldie but a "goodie", and it fits in well with any limited carbohydrate regimen. It's not low in sodium, though, since it's marinated in Worcestershire and soy sauces. Each serving has about 8g of carbs (depending on serving size).
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