Statins deplete your body of CoQ10 www.bodybynaturesupplements.com

www.bodybynaturesupplements.com

Statins deplete your body of CoQ10, which can have devastating results. If you take statin drugs without taking CoQ10,your health is at serious risk. Unfortunately, this describes the majority of people who take them in England. CoQ10 is a co-factor (co-enzyme) that is essential for the creation of ATP molecules, which you need for cellular energy production. Organs such as your heart have higher energy requirements, and therefore require more CoQ10 to function properly. Produced mainly in your liver, it also plays a role in maintaining blood glucose.

Physicians rarely inform people of this risk and only occasionally advise them to take a CoQ10 supplement. As your body gets more and more depleted of CoQ10, you may suffer from fatigue, muscle weakness and soreness, and eventually heart failure.

Coenzyme Q10 is also very important in the process of neutralizing free radicals. So when your CoQ10 is depleted, you enter a vicious cycle of increased free radicals, loss of cellular energy, and damaged mitochondrial DNA. If you decide to take a CoQ10 supplement and are over the age of 40, it is important to choose the reduced version, called ubiquinol. Ubiquinol is a FAR more effective form—I personally take it daily for its many far-ranging benefits. As for dosage, Dr. Graveline, a family doctor and former astronaut, made the following recommendation in a previous interview on statins and CoQ10:

• If you have symptoms of statin damage such as muscle pain, take anywhere from 200 to 500 mg
• If you just want to use it preventively, 200 mg or less should be sufficient

Cure for cancer using something unusual

News blog that could make the difference to your health.


http://bodybynaturesupplements.com/information/news/101?news_id=101

Good food guide to eating correctly

www.bodybynaturesupplements.com

James Layton Fitness

Tracking food intake:

Tracking your food intake, in my opinion is the best habit/skill to have when your goal is trying to optimising body composition.

Contrary to popular belief, it doesn't take that long, applications like “myfitnesspal” make it even easier and considering most people eat similar foods every day, once you have weighed and measured it once, you’re done.

(side point: Don't follow my fitnesspal's generic daily target figures, but use the app to track your food intake). I have a PDF on my site which teachers you how to set daily calorie and macro nutrient targets, simply plug these numbers into myfitnesspal.


The main point I will make here, the biggest benefit to tracking food intake is the realisation of how calorically dense certain foods are (you’re not just winging it any more, you know the numbers). It creates awareness. That in turn allows you to make decisions through the day based on this knowledge.


If you so happen to fall off your usual diet, you know what protein, carbohydrate, fat and calorie targets you have left in the day to compensate.


If you know you’re going to dinner one evening and the foods typically are high carbohydrate/high fat, why not consume foods the rest of the day in accordance to meeting your daily allowance.
Perhaps pulling back on the carbohydrates and fats at the start of the day?


This skill is the key in my opinion. You can make changes to these numbers to suit how you want to look at any time of the year e.g. bulking and cutting periods.


It appear obsessive from the onset, it’s not, it’s just a habit, it’s easy once you get the hang of it.

www.jameslaytonfitness.co.uk

Are Grains bad for you

www.bodybynaturesupplements.com


“I've been eating grains all my life and don’t seem to have a problem.”

You may not have an obvious problem now, but that’s only because you’ve grown accustomed to your body and it to your diet. The signals of discomfort are dulled, and the intensity of the pain has reduced. You’ve gotten used to the stomach upset, the intermittent bouts of diarrhea. You know how all those “things just happen” as you get older, a view that is reinforced when you see the same thing happening to everyone else around you (all of whom also happen to eat grains)? How you start going downhill at 40, it becomes hard to lose weight, all that stuff. Spend some time looking at what everyone is eating – grains, grains, and more grains – and you might notice a connection.

Response: “I felt the same way until I tried ditching them for 30 days. All those little niggling aches and pains and complaints that I figured were just an inevitable aspect of life have disappeared. I feel better than ever.”




read more: http://www.marksdailyapple.com/top-8-most-common-reactions-to-your-grain-free-diet-and-how-to-respond/

extra credit: http://www.marksdailyapple.com/definitive-guide-grains/

Super slow eccentric training. www.bodybynaturesupplements.com

www.bodybynaturesupplements.com

James Layton Fitness

Super slow eccentric training.


There seems to be popular trend within fitness and bodybuilding circles to perform these ludicrously slow repetitions, especially within the eccentric portion of the repetition (the easier position of the repetition, or lowing phase in most movements) , in attempt to achieve greater muscle mass. The theory is, greater tension because of reduced momentum will be placed upon on the targeted muscle.

There are some key objections I would like to state here :

By performing these extremely slow repetitions, the load (weight) is going to be severely decreased, thus, one of the most important factors to getting bigger has been taken away (progressive tension overload).


Also, considering the muscle can withstand considerably more weight during the eccentric portion. As the eccentric portion of the repetition is arguable more important than the concentric part with, the goal of achieving greater muscular gains, the reality is, super slow eccentric training just doesn’t make sense.


Yes, the eccentric portion of the movement should be somewhat controlled, but severely slowing down the repetition and therefore severely decreasing the load in an attempt to further stimulate the muscle fibre, simply the facts don’t hold true.

I would also note, a lot of chemically enhanced individuals prescribe these ridiculous tempos.


Essentially, if you’re taking drugs, there are a lot of training protocols which may still work.


Remember, if you’re drug free, focus on progressive tension overload. Getting progressively stronger, within a variety of rep ranges, within a properly periodised program.


Follow on twitter www.twitter.com/@laytonfitness

Free gift: "How to set up a nutrition plan"

http://www.jameslaytonfitness.co.uk/?page_id=195

men & women pose over the bikes www.bodybynaturesupplements.com

www.bodybynaturesupplements.com

Ducati dealer MotoCorsa recreated a typical “girl on bike” photo shoot with some of the guys from the shop doing the same poses. While promoting the Ducati 1199 Panigale bike, they decided to have a hilarious ad campaign run alongside their regular one. The second campaign features men trying their best to imitate female models by striking some alluring poses and strutting their stuff in front of the candy-red motorcycle.

The “Hot Mess” motorcycle shoot features the Corsa Crew recreating Lewallen’s sexy moves while posing alongside one sizzling red Ducati motorcycle. Men Pose As Motorcycle Models. This is a humorous project by photographer Rion Sabean featuring men doing pin-up-style poses.

Source: motocorsa.com (via dailymail.co.uk)

Cancer in a Can: The Shocking True Story of how ‘Pringles’ are Made

 

www.bodybynaturesupplements.com

Cancer in a Can: The Shocking True Story of how ‘Pringles’ are Made




To understand the nature of Pringles and other stack able chips, forget the notion that they come from actual potatoes in any recognizable way.

The Pringles Company (in an effort to avoid taxes levied against “luxury foods” like chips in the UK) once even argued that the potato content of their chips was so low that they are technically not even potato chips. 

So if they’re not made of potatoes, what are they exactly? 

The process begins with a slurry of rice, wheat, corn, and potato flakes that are pressed into shape. 

This dough-like substance is then rolled out into an ultra-thin sheet cut into chip-cookies by a machine. 

According to io9: 

“The chips move forward on a conveyor belt until they’re pressed onto molds, which give them the curve that makes them fit into one another. 

Those molds move through boiling oil … Then they’re blown dry, sprayed with powdered flavors, and at last, flipped onto a slower-moving conveyor belt in a way that allows them to stack. From then on, it’s into the cans … and off towards the innocent mouths of the consumers.” 






I suspect nearly everyone reading this likely enjoys the taste of potato chips. However, they are clearly one of the most toxic processed foods you can eat—whether they’re made from actual potato shavings or not. 



One of the most hazardous ingredients in potato chips is not intentionally added, but rather is a byproduct of the processing. 

Acrylamide, a cancer-causing and potentially neurotoxic chemical, is created when carbohydrate-rich foods are cooked at high temperatures, whether baked, fried, roasted or toasted. Some of the worst offenders include potato chips and French fries, but many foods cooked or processed at temperatures above 212°F (100°C) may contain acrylamide. As a general rule, the chemical is formed when food is heated enough to produce a fairly dry and brown/yellow surface. 

Hence, it can be found in: 

Potatoes: chips, French fries and other roasted or fried potato foods
Grains: bread crust, toast, crisp bread, roasted breakfast cereals and various processed snacks
Coffee; roasted coffee beans and ground coffee powder. Surprisingly, coffee substitutes based on chicory actually contains 2-3 times MORE acrylamide than real coffee 

How Much Acrylamide are You Consuming? 

The federal limit for acrylamide in drinking water is 0.5 parts per billion, or about 0.12 micrograms in an eight-ounce glass of water. However, a six-ounce serving of French fries can contain 60 micrograms of acrylamide, or about FIVE HUNDRED times over the allowable limit. 

Similarly, potato chips are notoriously high in this dangerous chemical. So high, in fact, that in 2005 the state of California actually sued potato chip makers for failing to warn California consumers about the health risks of acrylamide in their products. A settlement was reached in 2008 when Frito-Lay and several other potato chip makers agreed to reduce the acrylamide levels in their chips to 275 parts per billion (ppb) by 2011, which is low enough to avoid needing a cancer warning label. 



The 2005 report “How Potato Chips Stack Up: Levels of Cancer-Causing Acrylamide in Popular Brands of Potato Chips,” issued by the California-basedEnvironmental Law Foundation (ELF), spelled out the dangers of this popular snack. Their analysis found that all potato chip products tested exceeded the legal limit of acrylamide by a minimum of 39 times, and as much as 910 times! Some of the worst offenders at that time included: 

Cape Cod Robust Russet: 910 times the legal limit of acrylamide
Kettle Chips (lightly salted): 505 times
Kettle Chips (honey dijon): 495 times 
Beware: Baked Chips May Be WORSE than Fried! 

If you think you can avoid the health risks of potato chips by choosing baked varieties, which are typically advertised as being “healthier,” think again. Remember that acrylamide is formed not only when foods are fried or broiled, but also when they are baked. And according to U.S. Food and Drug Administration (FDA) data on acrylamide levels in foods, baked chips may contain more than three timesthe level of acrylamide as regular chips! 

Interestingly, the same trend holds true for other foods, too, which suggests that baking processed potatoes at high temperature may be one of the worst ways to cook them. For instance, according to the FDA’s data, Ore Ida Golden Fries contained 107 ppb of acrylamide in the regular fried version and 1,098 when baked. So remember, ALL potato chips contain acrylamide, regardless of whether they are natural or not; baked or fried. Likewise, they will ALL influence your insulin levels in a very negative way. 

Acrylamide is Not the Only Danger 

Acrylamide is not the only dangerous genotoxic compound formed when food is heated to high temperatures. 

A three-year long EU project, known as Heat-Generated Food Toxicants (HEATOX), whose findings were published at the end of 2007, found there are more than 800 heat-induced compounds, of which 52 are potential carcinogens. In addition to their finding that acrylamide does pose a public health threat, the HEATOX scientists also discovered that you’re far less likely to ingest dangerous levels of the toxin when you eat home-cooked foods compared to industrially or restaurant-prepared foods. 

Additionally, the HEATOX findings also suggest that although there are ways to decrease exposure to acrylamide, it cannot be eliminated completely. 



According to their calculations, successful application of all presently known methods would reduce the acrylamide intake by 40 percent at the most—which makes me wonder whether chip manufacturers have really succeeded at this point in reducing acrylamide levels to within legal limits… There’s no updated data as of yet, so there’s no telling whether they’ve been able to comply with the 2005 settlement. 

For more in-depth information about acrylamide, I recommend reading the online report Heat-generated Food Toxicants, Identification, Characterization and Risk Minimization. In general however, just remember that cooking food at high temperatures is ill advised. A few of the most well-known toxins created in high-temperature cooking include: 

Heterocyclic Amines (HCAs): These form when meat is cooked at high temperatures, and they’re also linked to cancer. In terms of HCA, the worst part of the meat is the blackened section, which is why you should always avoid charring your meat, and never eat blackened sections. 

Polycyclic Aromatic Hydrocarbons 

(PAHs): When fat drips onto the heat source, causing excess smoke, and the smoke surrounds your food, it can transfer cancer-causing PAHs to the meat. 

Advanced Glycation End Products (AGEs): When food is cooked at high temperatures (including when it is pasteurized or sterilized), it increases the formation of AGEs in your food. When you eat the food, it transfers the AGEs into your body. AGEs build up in your body over time leading to oxidative stress, inflammation and an increased risk of heart disease, diabetes and kidney disease. 
The Search for a “Healthful” Chip Continues… 

Like a modern-day search for the Holy Grail, chip manufacturers keep searching for methods to improve the image of their health-harming but profitable snacks. For example, by the end of 2011, about half of Pepsi’s Frito-Lay brand snacks will be reformulated with all-natural ingredients. The switch is part of PepsiCo’s master plan to tap into the healthy foods market share. The Wall Street Journal recently reported the company hopes to boost their nutrition business from $10 billion to $30 billion by 2020. 

The company will remove dietary hazards like monosodium glutamate (MSG), replacing it with natural seasonings, such as molasses and paprika. Artificial colors will be replaced with beet juice, purple cabbage and carrots. All in all, about different 60 snacks are scheduled to get an all-natural makeover. 

This is certainly a good example of how consumer demand can alter the direction of food manufacturers in a positive way. 



The reformulated chips may end up being less bad for you than the original formulations. However, chips will never be truly healthful. All-natural chips may be the lesser of two evils, but if consumed regularly, they will still push your health in the wrong direction… There’s no getting away from the fact that modern plagues such as cancer, heart disease, obesity, and diabetes have a dietary component, and potato chips and French fries will always be a losing bet if you want to avoid becoming another disease statistic. 

How to Avoid Heat-Induced Toxins in Your Diet 

Ideally, you should consume foods that are raw or minimally processed to avoid these types of toxic byproducts—the more raw food, the better. My nutrition plan emphasizes the need for at least one-third of your foods to be consumed raw. Personally, I consume about 80 percent of my food raw, and I find it is one of the most important factors that help keep me healthy. 

It may take you awhile to switch over to a less processed diet, but throwing out the most obvious culprits would be a great start. 

These would include: French fries and potato chips, All sodas (both regular and diet, as artificial sweeteners may be more problematic than fructose, Doughnuts 
Healthy Eating Made Easy 

Aside from creating potentially toxic byproducts, cooking and processing also depletes the food of valuable micronutrients, which is another reason for eating as much raw food as possible. This includes protein sources such as eggs. Raw whole eggs from organic, pastured chickens are an incredible source of high-quality nutrients that many are deficient in. Raw milk is another good example of a food that is beneficial in its raw state but becomes harmful after it is pasteurized. 

By opting for foods that will benefit your health, such as raw, preferably organic and/or locally-grown vegetables, organic grass-fed meats, healthy oils, raw dairy, nuts and seeds, you can change your health for the better. These are the foods that are truly natural, and quite easy to prepare once you get the hang of it. 

For a step-by-step guide to make the transition to a healthier diet as simple and smooth as possible, simply follow the advice in my optimized nutrition plan. 

Remember, eating fresh whole foods is the “secret” to getting healthier, losing weight and really enjoying your food. It’s unfortunate that so many are under the mistaken belief that it’s “next to impossible” to create a meal without processed foods. Bruce Weinstein and Mark Scarbrough tackle this issue head-on in their book Real Food Has Curves, which is a great starting point to “relearn” the basics of how to enjoy and prepare real food. 

Once you get used to it, you’ll find you can whip up a healthful meal from scratch in the same amount of time it would have taken you to drive down the street to pick up fast food. The main difference will be greater satisfaction, both physically and mentally, and perhaps even financially, as processed foods typically end up being more expensive than cooking from scratch. 

Source:   Dr. Mercola