Just a quick recap and reminder about weight loss, fat loss and health.
Unfortunately there is no magic trick, no amount of thinking about it or visualization or wishing that will enable us to lose weight, rid fat or get healthy. We have to do the right things to make it happen-
-5 hours of vigorous exercise a week (This needs to be physically demanding not something we can easily do already)
-5 unprocessed, whole, highly nutritious meals a day, NO sugar, NO diet drinks, NO added sugar products, NO additives and preservatives. Lots of vegetables and veriety of vegetables and lean unprocessed proteins.
-8 hours of sleep a night. Stress is a huge weight gainer, fat gainer and health hazard. The hormones you release during mental stress, worry, etc. causes a physical response in the body that causes fat storage (especially around the belly and hips) and damage to cells of the body (especially veins and arteries, intestinal and stomach).
It's not easy, especially with all the temptations and lack of time we have in the modern world, but unfortunately our body doesn't care or understand. If we want to reduce weight, loose fat and be of optimal health we have to do the right things to achieve that.
Every action has a consequence-
So, depending on our goals and desires-
Bad action has a bad consequence
Good action has a good consequence
Sunday, April 15, 2012
Sunday, April 8, 2012
In the previous quiz, they talked about the oils used in cooking; a note to mention about cooking and preparing food with oil is that we must be conscious of that oil’s smoke point. This is the heat at which the oil becomes “spoiled” and so toxic and a carcinogen to the human body. This is a table detailing smoke points for oil and fat:
Apologies that i don't have the web page or reference for this table. If you have it please send it to me and I'll apply it to this page. Thank you.
Reference: http://chartsbin.com/view/1962
The smoke point generally refers to the temperature at which a cooking fat or oil begins to break down to glycerol and free fatty acids, and produce bluish smoke. The glycerol is then further broken down to acrolein which is a component of the smoke. It is the presence of the acrolein that causes the smoke to be extremely irritating to the eyes and throat. The smoke point also marks the beginning of both flavor and nutritional degradation.
Reference: http://en.wikipedia.org/wiki/Smoke_point
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