Health In Motion

February 19, 2009

Food Addiction: Lack Of Education Leads To Compulsive Behavior

Source: http://farm1.static.flickr.com/99/285849339_db067ef8ac.jpg

Source: http://farm1.static.flickr.com/99/285849339_db067ef8ac.jpg

As a Nutritional Practitioner, I see a lot of clients who complain about being addicted to food. This addiction, according to them, is likened to what an alcoholic or mild drug user suffers from: compulsive eating behaviour, binging, unnatural responses or actions, lying, etc. Most of this is said to be triggered by emotions, negative life events, boredom, or depression.

I agree that there are similarities with food addiction to other addictions; such as obsession with a substance to alter mood or outlook, overt or harmful  behaviours, or lack of self-control. But rather than blame the substance, we have to look at what triggers the response to the condition.

Many people are on destructive (restrictive) dietary paths which result in nutrient deficiencies. Indulging in fractionated carbohydrates, junk foods, canned and boxed foods which contain either starches, sugars or simple carbohydrates, only sets up a further strong psychological drive for more of these foods.  Why? Because they boost our immediate outlook through higher glucose conversion and temporary energy. But like other destructive substances, the end result is very short lived.

Refined Foods Don’t Lead To Good Health

As a society, we live for instant gratification. Rather than eating foods which give us long term energy, we desire a quick pick-me-up, even though we know the cycle has to be repeated over and over during the day, leaving us exhausted. Part of the problem is what manufacturers tell shoppers. Words such as diet, whole, goodness and so on are meaningless in light of what the food endures during processing.

In Canada, whole wheat is not “whole.” As much as 70% of the nutrients may legally be destroyed through removal of much of the kernel, which reduces shelf life. Whole wheat is not a whole grain – period. It is a product which, through loss of many of the nutrients (wheat germ and wheat germ oil), as well as bran and middlings, is now a fast absorbing energy food which spikes blood sugar. But still, our government says the end product remains good for us. In effect,  manufacturers legally (yet immorally) lie to us, desiring profit more than our good health.

Educate Yourself

Much of this can be remedied by education. With the availability of the internet and more authors writing about whole food nutrition, we should be able to find proper information on the subject. However, the excuse I frequently hear is that, “I don’t have enough time.” My answer is always the same: “Do you have the time to get sick?” Because once a person is on their sickbed, they cannot earn money, nor can they enjoy the fruits of their labour. Balanced nutrition is not an option, but a necessity to “keep the ability to be busy.”

Another angle is our relationship to food. Do we understand that restricting nutrients sets us up for psychological cravings? Most diets are about weight loss, rather than good health. Authors care more for immediate results, because this brings in income. Yet most of the poor souls reading these books don’t equate their subsequent weight gain (once off the diet) with the diet itself. Diets are a sham, which is why your 20 pound weight loss ultimately results in a net 40 pound gain. This is a protective mechanism of the body to an unnatural restriction of needed substances – a sure plan for long term failure. It’s an addictive cycle: We desire the short term weight loss rather than thinking about the end result. This is somewhat like the steroid user, or the person taking diet pills. Yes, there may be immediate dramatic results, but in the end, we suffer even more.

Don’t Worry – Make Decisions!

Dietary rules also get us thinking too much about what should be an enjoyable experience. All this weighing and calculating is a drain on a pure pleasure – the enjoyment of wholesome food. We should be able to look at a food and immediately understand if it is good or bad. Has it been refined? Then there is a great chance it is not healthy. I don’t care at all about what we are told to the contrary. I have thousands of clients who have had success with this approach. It does not lead to worry about food, because it merely entails making in immediate decision. We do this daily with our jobs. If you do “fall off the wagon,” get up and try again.

Those who eat to manage compulsive behaviours or emotions need to realize that whole foods also satisfy. Sweet, salty or fatty foods may increase serotonin or stimulate dopamine receptors in the brain, giving a temporary feel good situation. But they always result in a subsequent crash. On the other hand,  whole foods do the same, though not as strong in the short run. Wouldn’t you like to feel good in the long term, without getting depressed, run down, sad, or suffer anxiety? Fractionated foods WILL increase these feelings and set the person up for a vicious cycle of weight gain, ill health and and increased emotional disorders.

We Are To Blame

As a society, we are too dependent on psychological help. Everything is the fault of someone else, something or some situation. We don’t look at ourselves, our actions and our outlook on situations. Though some will define this approach as simplistic, it is because they have been taught to feel this way; are in the business of treating people affected by these situations, or profit from them.

You are not addicted to foods, and neither are you powerless over them and have to practice abstinence. We have been given a brain to use, but we don’t do so in many instances. The biggest predictor of weight gain (or ill health), is a level of self restraint. Don’t succumb to eating amnesia (unknowingly putting hand to mouth from a bag, box or plate). This is nothing more than mindless eating. Sit, relax and enjoy, but don’t stop thinking about what you are doing. You wouldn’t do it crossing the street (for fear of getting injured). Why do it through long term self poisoning?

Choose well, don’t diet, and don’t indulge in foods which injure the body. I have hundreds of articles on this blog which go into more detail about what I have  written here. Read them and educate yourself about balanced nutrition.

December 30, 2008

Your 2009 Resolution: High Intensity Training For Optimal Results

www.everymantri.com/everyman_triathlon/fun/

www.everymantri.com/everyman_triathlon/fun/

As a personal trainer, I know that many people will make a New Year’s Resolutions to take on a fitness program. Good for you. However, if you are like most who train, you will fall into a rut fairly quickly with the same daily workout. What do I mean by that? Go to your local gym and watch how others cycle mile after mile on the stationary bike until they reach a certain calorie count or jog day after day to achieve a certain distance. After a few months, your body will adapt to this type of steady state training and refuse to cooperate further.

The truth is that many may be spending enough time working out each week, but they are not working out efficiently. For starters, the most efficient workout is NOT the typical steady state cardio training at 60 – 70% of your max heart rate. Neither is it the most healthy. Many scientists now believe long steady state cardio can degenerate joints, reduce immune function, cause muscle wasting, and induce a pro-inflammatory response in the body, potentially leading to potentially chronic diseases.

On top of that, long cardio sessions can be quite boring and time consuming, to the point where you enjoy leaving the gym more than coming. A love/hate relationship with your fitness program is not a long term success formula. It creates a situation where it is difficult to maintain and follow a regimented routine of low intensity workouts tied to the calorie counter on your machine. What matters most is not how many calories you actually burn doing your workout, but rather training to get your body to burn more calories while actually away from the gym.

So, what works best then? The ultimate method for burning off that unwanted body fat is short bouts of high intensity training. Studies indicate that high intensity aerobic training can be up to 50% more efficient than low intensity exercise. It speeds up the metabolism to the point that the fat burning effects can be maintained long after the workout has terminated.

Although effort wise these type of workouts are highly challenging, time wise they are not. If you can perform three to four 20 minute sessions per week’ gradually increasing the intensity of the effort over specified timed intervals, then you will have good success.

First, select the particular form of cardio you enjoy, but which you should vary periodically. Then you need to work out a personal intensity index for that exercise. Use a scale from 1 to 10 where 5 may be considered light for you and 10 is an all-out effort. This intensity is solely based on your perception. An experienced sprinter may take training to level 10 but if you haven’t run in years, this is not a good level for you as it will produce a symphony of muscle ache. Adjust it to your present fitness level and challenge yourself within your limits.

So, a beginner high intensity interval training session on the stationary bike, for example, would look like this:

Perform a 3-4 minutes warm-up at a low setting. Then use the following guidelines:

  • Interval 1 – pedal at level 6, with a fairly high RPM for 1 minute
  • Interval 2 – pedal at level 2 for 1.5 minutes
  • Interval 3 – pedal at level 8 with a fairly high RPM for 1 minute
  • Interval 4 – pedal at level 2 for 1.5 minutes

Repeat those 4 intervals 4 times for a 20-minute workout. Obviously you need to adjust the RPM based on your current level of fitness.

A much more intense training level would look like this:

  • Begin with a 2 minute warm-up.
  • Jump to level 6 for 1 minute.Increase intensity to level 7 for 1 minute.
  • Increase intensity to level 8 for 1 minute.
  • Increase intensity to level 9 for 1 minute
  • Drop down to level 6 for 1 minute
  • Repeat the process again twice
  • After the third interval and at beginning of the last (19th) minute, kick it up a notch to level 10 for an all out 1 minute assault.
  • Drop down to level 5 for a cool-down

That’s it – you’re finished. Make sure you bring a towel because you will need it at this time!

Of course, continued intensity must be monitored on paper by continually adjusting either the time levels or RPM levels. These make a huge difference.

So as I have shown, high intensity interval training is a quick and efficient method for losing body fat. It is more efficient than steady state cardio and takes less time to perform – an overall win-win situation. Remember to follow a healthy (not calorie or nutrient restricted) diet and always check with your physician before embarking on a new exercise regimen.

October 5, 2008

Blood Glucose – Know Your Number!

www.walgreens.com/library/contents.jsp?docid=...

Source: www.walgreens.com/library/contents.jsp?docid=...

(Healthy Back institute Newsletter) When it comes to blood sugar, the closer you can keep it in the normal range of 80 to 89 mg/dL, the better.

For years I’ve been warning that blood sugars even in the 90 to 100 range show that you are becoming insulin resistant and on your way to diabetes.

A recent study of 47,000 Kaiser Permanente patients validated this observation.

The study, published in the American Journal of Medicine, found that blood sugar, blood glucose (BG) levels in the 95-99 range, more than doubled a person’s risk of becoming diabetic.  In fact, for every point over 85 mg/dL the risk of becoming diabetic increased 6%, even when they controlled for other factors.1

Accordingly, the study noted that there was more incidence of cardiovascular disease and hypertension in those with higher BG.  Why is this research so important?  It flies in the face of currently accepted medical guidelines that for years have used 100 as the magic number for diagnosing “pre-diabetes.”

At LMI, I’ve been seeing red flags for years when patients come in with BG levels even in the 90s, because these levels are often accompanied by being somewhat overweight, having a thick waist, or the spare tire of dangerous belly fat. These are signs that the body can no longer efficiently process the sugars that come from complex carbohydrates in whole grains, starchy vegetables, fruits, and simple sugars.

In other words, they are signs of insulin resistance. Insulin is the “key” that unlocks the door to each cell in the body, letting glucose into the cell to be processed for energy.  If the insulin key is faulty, the glucose remains in circulation, raising triglycerides, lowering HDL, and usually ending up at the waistline.

Anytime you see your doctor for a routine physical, fasting blood glucose is tested along with other blood labs.  If your blood sugar comes in less than 100 mg/dL, you will likely get an “all clear,” when it comes to diabetes risk.  If you’re overweight, have elevated blood pressure and are sedentary – other risk factors for insulin resistance – your doctor may suggest you lose a few pounds and add a few days of walking to your weekly routine.

But typically that won’t happen unless your blood sugar levels come in greater than 100 mg/dL, but less than 126 mg/dL – the pre-diabetes range – then you will get a more stern warning regarding diet and exercise.  However, it’s not until your fasting blood sugar levels reach over 126 mg/dL that you are diagnosed with type II diabetes or non-insulin dependent diabetes.

By the time you get the “true diabetes” diagnosis – your body is so insulin resistant that it may need much more than the “diabetic diet” and a walking routine to get your blood sugar levels under control.  This is when you may need an oral hypoglycemic medicine, which comes with a nice little set of nutrient-depleting side effects.

Wouldn’t it be nice if your doctor had warned you of your increased risk way before you even reached the 100 mark for blood glucose?  For years, I have been warning my patients that blood sugar over 90 is a sign they are becoming insulin resistant.  But because medical guidelines give an “all clear” at anything under 100, too many patients don’t want to believe they could be at risk – even with fasting BGs of 98 and showing every sign of insulin resistance.

At LMI, we go to work on the insulin resistance by giving our patients blood sugar support nutrients like chromium and having our dietitians provide instruction on a lower carb diet.  Ironically, we sometimes receive calls from their primary care physicians questioning our course of action because they think these patients “are fine.” But our philosophy is, don’t wait to become diabetic – take action well ahead of time.

Hopefully, the medical community’s eyes will open after reading the newly published article in the American Journal of Medicine. This phenomenal research has hit the nail on the head and may finally spur new guidelines to be issued for the management of blood sugar. Medical news can take a while to trickle down into actual practice, so in the meantime, you may need to become more proactive on your own.

If your blood work reveals a high-normal fasting blood sugar level, cut down on carb-heavy sugars, starches, and fruits, up the organic vegetables and proteins, and get your body moving.  You may be saving yourself from becoming a diabetes statistic.

Reference

1.    Am J Med. 2008;121:519-524

[Ed. Note: James LaValle, R.Ph, ND, CCN, is the founding Director of the LaValle Metabolic Institute, one of the largest integrative medicine practices in the country.  He was named as one of the 50 most influential pharmacists in the US by American Druggist magazine.  Dr. LaValle is the author of more than a dozen books including the bestseller, Cracking the Metabolic Code: 9 Keys to Optimal Health.

[This is NOT an endorsement of any services or products of the LaVelle Metabolic Institute, of which I have no affiliation. It is merely an acknowledgement of the writer and the contents of his article.]

August 19, 2008

Diverticulosis: A Prevalent Disease In Older People

www.drmarkbowles.com/gi4.html

Diverticulosis -- Source: www.drmarkbowles.com/gi4.html

So you’ve had a colonscopy and found out you have diverticulosis. Your doctor prescribed Benefiber, then left the room and never returned. Now what? Will you have this forever? Are you unhealthy? How does one develop diverticulosis? And what is the difference between “osis” and “itis?”

By age 60, half of the people in North America will have diverticulosis. By the time they reach 80, this number mushrooms to two-thirds. A diverticulum is a bulge of the inner colon lining through the colon’s muscular wallto its outer surface. A diverticulum looks like a small soap bubble and is only 1/5 to 2/5 inches (0.5-1 cm) in diameter.

If you’ve been eating a diet devoid of fibrous foods, then someday soon you also will be welcomed to the world of diverticulosis. Too many foods today are refined – lacking enough fibre to effectively sweep out the colon and keep it clean. This is especially true of grains, where we throw away the bran – the outer coat. In countries where 100% whole grains are used, diverticulosis is a rarity.

“Diverticulosis has been considered a degenerative disorder in the past. However, there is compelling evidence that, in many patients, it develops as a result of longstanding irritable bowel syndrome: chronic constipation; alternating constipation and diarrhea; abdominal cramps and tenderness; mucus; abdominal bloating and gas; incomplete evacuation; etc. Many patients with diverticulosis have, unfortunately, been the recipients of bad advice regarding their diets. In many cases, high fiber foods have been severely restricted, only making the condition worse. I would submit that most of the symptoms of diverticulosis are actually symptoms of spastic colon/irritable bowel syndrome and are particularly aggravated by fatty foods and emotional stress. (www.drmarkbowles.com/gi4.html)

Bran and other fibre hold water in undigested food, making stools soft. Without sufficient fibre, undigested foods become hard and dry, causing the colon walls to strain to keep the matter moving. In some, the diverticulum breaks and causes a local infection in the colon. This condition is called diverticulitis, with subsequent pain in  the lower left corner of the abdomen. Sometimes there is also an accompanying fever and chills.

www.drmarkbowles.com

Source: www.drmarkbowles.com

“This picture shows small ulcerations in the colon representing inflammation. The two most common types of colitis we encounter are ulcerative colitis and Crohn’s disease. The more difficult of these two to treat is Crohn’s as it may involve the small bowel as well as the large intestine.There is an increased risk of colon cancer with longstanding (10-20 years) ulcerative colitis and to a slight degree with Crohn’s.” (www.drmarkbowles.com). So practice prevention today! Eat at least 30 grams of fibre daily, consisting of fruits with edible skins, vegetables and whole grain products such as oatmeal, 100% whole grains, baked flatbreads such as Ryvita and brown rice.

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