Toxic Versus Healthy Cookware Knowledge

11 03 2019
Although the bar-bee presents some health risk... I use white oak quarters to make natural briquettes... 'Chemical free.'

If barbequing foods was more convenient and healthy…  I’d eat this way everyday.”  Carcinogens are released and absorbed into foods through high heat smoke temp exchange.

Updated:  11 March 2019, by Marc Woodard

Throughout the years toxic cookware products have fueled consumer safety and health risk concerns abroad.  Although cookware technology has made great strides in decreasing health risk factors, those risks still exist in inferior cooking vessel products.

Cookware safety concerns stem from the fact metals and sealant toxins can be released and absorbed into the blood regardless of the advancement of cookware technologies.

Learn how to avoid unnecessary health risk by understanding how to use the right tool for the job and identifying breached cooking vessels & sealants.

For those unaware, most pots and pans have a protective HEAT barrier sealant which protects us from the reactive nature of metals. The cookware bonding and sealant technologies today can protect consumers from hazardous materials when used and cared for per manufacture instruction. However when unaware of cookware quality and signs of overuse… hazardous sealants and metals are more apt to absorb into foods.

“Unfortunately, both copper and aluminum react readily to foods. (Copper, when ingested in quantity or consistently can cause liver, stomach, and kidney problems as well as anemia. Also, aluminum has long been suspected of contributing to Alzheimer’s disease (Chu 2005).”

“The reason this became a concern is that large amounts of the material have been found in the brains of Alzheimer’s patients, which proves that aluminum crosses the blood/brain barrier. This does not establish a causal link, which would be needed to say definitively that aluminum in the brain causes Alzheimer’s disease.” However “Aluminum is on the 2007 list of top priority toxins in the United States (a list put out every year by the Agency for Toxic Substances and Disease Registry), and aluminum has been clearly identified as a toxin for the human nervous system, immune system and genetic system (New 2015).”

Compromised Teflon Aluminum Pan. Note the scratch marks. This pan has been replaced

Compromised Teflon Aluminum Pan. Note the scratch marks at bottom of pan. This sauté pan has been replaced.

Another concern with use of aluminum pots and pans is when treated with a Teflon sealant over the metal. Then that surface material becomes compromised.

There is a two-fold contaminant health risk factor with compromised cookware. A scratched or worn Teflon surface for example exposes the food to aluminum and flaking of the sealant material.

The two-fold contaminant factor increases as cooking temps near 450 degrees and  significantly increase when over 500 degrees.  This produces toxic fumes and causes Teflon to bubble off metal pans with chemical flakes further contaminating the food. I tested the 450-500 degree premise by overheating a compromised Teflon pan.

I filled a Teflon coated pan with water and heated it over a propane stove at a high temperature.  Once the water was 2/3 boiled out of the pan the Teflon began to flake into the water at 475-500 degrees. Within a short period of time 1/3 of the bottom pan was exposed aluminum with Teflon flakes floating in the water.

“Dupont, the inventor of Teflon, was sued for withholding safety information about the use of perfluorooctanoic acid (PFOA) in non-stick cookware.” “Studies which used animals as test subjects revealed that non-stick cookware “is more likely than not” related to, or a cause, or catalyst of the following medical problems: Children’s healthy development, risk of liver, pancreatic, testicular, and mammary gland tumors; Altered thyroid hormone regulation; generalized damage to the immune system; Reproductive problems and birth defects.”

Compromised Teflon coated pans are good for one thing… target practice [Marc Woodard].

“Polytetrafluoroethylene (PTFE) and perfluorooctanoic acid (PFOA) are both fluoride compounds.” These hazardous chemicals are also known as PFC (perfluorinated compounds). “Fluoride is a poison that depresses the thyroid, which can cause hypothyroidism, particularly with repeated exposure. It accumulates in the bones, teeth, and pineal gland. It has been linked to brittle bone disease, and it causes cognitive problems. ‘The E.P.A. reported that PFOA accumulates inside humans for years, and it has been verified to produce cancers in laboratory tests (Corriher 2008).”

“EPA (Environmental Protection Agency) officials due to a growing body of evidence showing them to be highly toxic, extraordinarily persistent chemicals (some NEVER break down in the environment) that pervasively contaminate human blood and wildlife all over the globe. Recent research has shown that prenatal exposure to PFCs compromises early childhood immunity and that general exposure increases the risk of arthritis (EWG 2013).”

Healthier Cookware Choice

Anodized Aluminum Cookware is a Safer Alternative to Teflon sealed pots and pans – These days, many health conscious cooks are turning to anodized aluminum cookware as a safer alternative. The electro-chemical anodizing process locks in the cookware’s base metal, aluminum, so that it can’t get into food (West 2016).”

Anodized Cookware

Anodized Cookware

For those that want to know more about the metal construction of your pots and pans selections, “Anodized’ means that a material such as the aluminum in cookware, has been subjected to an electrolytic process, where natural oxidation has been controlled.  This involves immersing the aluminum in a chemical bath and applying an electrical current to it, causing oxide to be produced from the resulting rust on the aluminum. This layer of oxide hardens the aluminum and makes it resistant to corrosion.”  “Which results in an even harder and more durable (cookware) coating (2014 Mifflin).”

Calphalon is the leading manufacturer of anodized aluminum cookware, but newer offerings from All Clad (endorsed by celebrity chef Emeril Lagasse) and others are coming on strong (West 2016).”

“At the time of its founding, All-Clad distinguished itself from other cookware companies by using a patented “roll bonding” process by which metals are sandwiched together and then formed into a cooking vessel. The company derived its name from this cladding process, which is applied not only on the bottom but extends all the way up the sides of each cooking vessel (Wikepedia 2016).”

Copper Cookware is excellent for certain uses.  Also it is not a health risk concern when selecting a durable sealant technology and when proper use and care is applied. Cookware “favored by chefs for sauces and sautés is copper, which excels at quick warm-ups and even heat distribution (West 2016).   “Copper can be toxic when used on the inside of cookware, so it is usually reserved for use on the outside or with a lining of other materials.” Such as “Copper pots and pans are usually lined with tin or stainless steel so the consumer doesn’t need to be concerned with copper toxicity. Excellent heat conduction can be maintained through the lining (Carmichael 2015).”

All-clad sauce pan

Clad-Stainless steel sauce pan

Stainless Steel Cookware Combines Different Metals – In fact, stainless steel is really a mixture of several different metals, including nickel, chromium and molybdenum, all of which can trickle into foods. However, unless your stainless steel cookware is dinged and pitted, the amount of metals likely to get into your food is negligible (West 2016).”

Be careful how you clean it though, as frequent use of abrasive materials can scratch through the protective stainless surface and release small amounts of chromium and nickel. Although stainless is very safe for most to use, “people with nickel allergies should avoid cooking with stainless steel cookware (EWG 2013).”

Cast Iron Cookware may Actually Improve Health… and is known for its durability and even heat distribution. ‘Cast iron cookware can also help ensure that eaters in your house get enough iron—which the body needs to produce red blood cells. ‘Iron is considered a healthy food additive by the U.S. Food and Drug Administration.”

“Consumers should beware, most cast iron cookware needs to be seasoned after each use and as such is not as worry-free as other alternatives. Lodge Manufacturing is a leading American producer of cast iron, enameled cast iron, seasoned and stainless steel cookware (Lodge 2016).”

Ceramic Cookware has the properties of cast iron. “Le Creuset with cast iron, stainless, copper and aluminum heat exchange interior to enamel coating does not appear to cause health risk with long term use (West 2016).”

“The Le Creuset foundry uses standard sand casting methods. After hand finishing, items are sprayed with at least two coats of enamel. The enamel becomes resistant to damage during normal use (Wikepedia 2016).”

There isn’t much negative on Le Creuset. Only that it’s very expensive and a World chef Cuisine preference of cooking standards. The only user precaution was to ensure avoidance of chipping the enamel. The smooth and colorful enamel is dishwasher-friendly and somewhat non-stick, and covers the entire surface of cookware to minimize clean-up headaches.

    “Glass Cookware. All glass is inert, nontoxic, and safe (except for lead crystal glassware, which – surprise – contains lead) (EWG 2013).”

Other Safety Cookware Tips

“Aside from glass, stainless steel, modern enamel (which is cadmium-free) and iron, there is anodized aluminum” which was discussed earlier. Although “Anodization is a process by which aluminum is treated with a nonreactive hard coating of aluminum called aluminum oxidation, which does not leach, but it might still be prudent to avoid storing tomato sauce and other acidic substances in any aluminum vessel. Care should also be taken to discard aluminum ware that is damaged in any way, which can happen even with the anodized version (New 2015).”

Throw away scratched Teflon cookware and any other type of badly worn, pitted or chipped pots and pans and replace with higher quality products. The first one I replaced was the Sautee pan.

Enamel sealed clad sauté pan.

Stainless ceramic sauté pan.  Approx. $55.00.  This is my favorite cooking pan. It still looks the same – good as new one year later.

I replaced it with two high quality pans of various size: One a stainless-clad, and the other a like-Le Creuset type – Stainless Ceramic. I discovered I liked them both and began purchasing similar quality products based on price to upgrade compromised cookware.

For me replacing the sauté pan was a priority because I used it a lot to cook my meals. Most can’t afford to replace high quality cookware all at once. My advice, replace poor quality cookware with high quality products during seasonal promotions, e.g., black Friday and Holiday season. In time you’ll have great quality kitchen ware at 20-50% off normal price.  I’ve replaced all my Teflon cookware with stainless, clad, enamel and ceramic pots and pans. I’ll never go back to Teflon sealed cookware.

“Avoid using metal or hard plastic utensils on cookware. These utensils can scratch surfaces and cause pots and pans to wear out faster. Use wood, bamboo or safe silicone treated instead (Wax 2015).”

“How to mitigate the possibility of ceramic lead absorption”

Protect your family from ceramic cookware containing lead that can leach into cooked and stored foods. “It is not uncommon for ceramic items used for cooking or simply for decoration to contain lead. In fact, lead has been used in the glazing process for ceramic dishes, bowls, pitchers, plates and other utensils for centuries. Typically, after being fired in a kiln, a piece of ceramic will appear smooth and shiny due to the lead in the glaze (Claire 2012).”

Cookware with lead: Safe use and risk factor awareness.

Enjoy good eats knowing no toxins have been absorbed into the foods you love to eat.

Enjoy good eats knowing ‘no cookware toxins’ have been absorbed into the foods you love to eat.

1) Acidic foods such as oranges, tomatoes, or foods containing vinegar will cause more lead to be leached from ceramic cookware than non-acidic foods like milk. 2)  More lead will leach into hot liquids like coffee, tea, and soups than into cold beverages. 3) DO NOT use any dishware that has a dusty or chalky gray film on the glaze after it has been washed. 4)  Some ceramic cookware should not be used to hold food. This includes items bought in another country or considered to be a craft, antique, or collectable. These pieces may not meet FDA specifications. 5) Test kits can detect high levels of lead in ceramic cookware, but lower levels may also be dangerous (Wax 2015).”

Now you’re armed with the most up-to-date kitchen cookware knowledge and can select the right tool for the job that puts your family’s health first.

Good Health to You and Your Family!

Author:  Marc T. Woodard, MBA, BS Exercise Science, ARNG, CPT, RET.  2019 Copyright.  All rights reserved, Mirror Athlete Publishing @: www.mirrorathlete.com, Sign up for FREE Monthly eNewsletter.

 References

Carmichael, Jackie. “Is It Safe to Cook in Copper Pots?” LIVESTRONG.COM. LIVESTRONG.COM, 26 Apr. 2015. Web. 15 Sept. 2016.

Chu, Michael. “Common Materials of Cookware.” Cooking for Engineers. CFE Enterprises, Inc., 15 July 2005. Web. 15 Sept. 2016.

Corriher, Sarah C. “The Dangers of Non-Stick Cookware.” The Health Wyze Report. Health Wyze Media, 24 Feb. 2008. Web. 15 Sept. 2016.

EWG. “Be Cautious With Cookware.” Start Cooking Healthy by Using Safer Cookware. EWG or Healthy Child Healthy World, 22 Feb. 2013. Web. 15 Sept. 2016.

Lodge. “Lodge Use and Care.” Lodge Cast Iron. 2016 Lodge Manufacturing Company, 2016. Web. 15 Sept. 2016.

Mifflin, Mariette. “Anodized and Hard Anodized Cookware Construction.” About.com Home. About, Inc., 16 Dec. 2014. Web. 15 Sept. 2016.

Mitchell, Claire. “Beware of Lead in Ceramic Kitchenware | Food Safety News.” Food Safety News. Marler Clark, 17 Aug. 2012. Web. 15 Sept. 2016.

New, Maggie. “Poisons from Aluminum Cookware.” LIVESTRONG.COM. LIVESTRONG.COM, 24 June 2015. Web. 15 Sept. 2016.

Wax, Emily, RD, the Brooklyn Hospital Center, Brooklyn, NY. Also Reviewed by David Zieve, MD, MHA, Isla Ogilvie, PhD, and the A.D.A.M. Editorial Team. “Cooking Utensils and Nutrition: MedlinePlus Medical Encyclopedia.” Cooking Utensils and Nutrition: MedlinePlus Medical Encyclopedia. MedlinePlus, 25 Apr. 2015. Web. 15 Sept. 2016.

West, Larry. “What Kind of Cookware Is Safest for the Environment?” About.com News & Issues. About, Inc., 19 Jan. 2016. Web. 15 Sept. 2016.

Wikepedia. “All-Clad.” Wikipedia. Wikimedia Foundation, n.d. Web. 15 Sept. 2016.

Wikepedia. “Le Creuset.” Wikipedia. Wikimedia Foundation, n.d. Web. 15 Sept. 2016.

 





Toxic Versus Healthy Cookware Knowledge

20 01 2018
Although the bar-bee presents some health risk... I use white oak quarters to make natural briquettes... 'Chemical free.'

If barbequing foods was more convenient and healthy…  I’d eat this way everyday.”  Carcinogens are released and absorbed into foods through high heat smoke temp exchange.

Updated:  20 Jan 2018, by Marc Woodard

Throughout the years toxic cookware products have fueled consumer safety and health risk concerns abroad.  Although cookware technology has made great strides in decreasing health risk factors, those risks still exist in inferior cooking vessel products.

Cookware safety concerns stem from the fact metals and sealant toxins can be released and absorbed into the blood regardless of the advancement of cookware technologies.

Learn how to avoid unnecessary health risk through understanding the right tool for the job and identifying breached metal sealants.

For those unaware, most pots and pans have a protective HEAT barrier sealant which protects us from the reactive nature of metals.  The bonding and sealant technologies used today can protect consumers from hazardous materials when used and cared for per manufacture instruction.  However when unaware of quality cookware choice and sealant wear and tear signs… hazardous metals are more apt to absorb into foods using compromised cooking vessels.

“Unfortunately, both copper and aluminum react readily to foods. (Copper, when ingested in quantity or consistently can cause liver, stomach, and kidney problems as well as anemia.  Also, aluminum has long been suspected of contributing to Alzheimer’s disease (Chu 2005).”

“The reason this became a concern is that large amounts of the material have been found in the brains of Alzheimer’s patients, which proves that aluminum crosses the blood/brain barrier. This does not establish a causal link, which would be needed to say definitively that aluminum in the brain causes Alzheimer’s disease.” However “Aluminum is on the 2007 list of top priority toxins in the United States (a list put out every year by the Agency for Toxic Substances and Disease Registry), and aluminum has been clearly identified as a toxin for the human nervous system, immune system and genetic system (New 2015).”

Compromised Teflon Aluminum Pan. Note the scratch marks. This pan has been replaced

Compromised Teflon Aluminum Pan. Note the scratch marks at bottom of pan. This sauté pan has been replaced.

Another concern with use of aluminum pots and pans is when treated with a Teflon sealant over the metal. Then that surface material becomes compromised.

There is a two-fold contaminant health risk factor with compromised cookware.  A scratched or worn Teflon surface for example exposes the food to aluminum metal and continuous flaking of the sealant material.

The two-fold contaminant factor increases as cooking temps near 450 degrees and  significantly increase when over 500 degrees.  This produces toxic fumes and causes Teflon to bubble off metal pans with chemical flakes further contaminating the food.  I tested the ‘450-500 degree premise’ by overheating a compromised Teflon pan.

I filled a compromised Teflon coated pan with water and heated it over a propane stove while camping to reach a high temp necessary to further destroy the seal.  Once the water was 2/3 boiled out of the pan the Teflon began to flake into the water at 475-500 degrees.  Within a short period of time 1/3 of the bottom pan was exposed aluminum with Teflon flakes floating in the water.

“Dupont, the inventor of Teflon, was sued for withholding safety information about the use of perfluorooctanoic acid (PFOA) in non-stick cookware.” “Studies which used animals as test subjects revealed that non-stick cookware “is more likely than not” related to, or a cause, or catalyst of the following medical problems: Children’s healthy development, risk of liver, pancreatic, testicular, and mammary gland tumors; Altered thyroid hormone regulation; generalized damage to the immune system; Reproductive problems and birth defects.”

Compromised Teflon coated pans are good for one thing… target practice [Marc Woodard].

“Polytetrafluoroethylene (PTFE) and perfluorooctanoic acid (PFOA) are both fluoride compounds.” These hazardous chemicals are also known as PFC (perfluorinated compounds). “Fluoride is a poison that depresses the thyroid, which can cause hypothyroidism, particularly with repeated exposure. It accumulates in the bones, teeth, and pineal gland. It has been linked to brittle bone disease, and it causes cognitive problems. ‘The E.P.A. reported that PFOA accumulates inside humans for years, and it has been verified to produce cancers in laboratory tests (Corriher 2008).”

“EPA (Environmental Protection Agency) officials due to a growing body of evidence showing them to be highly toxic, extraordinarily persistent chemicals (some NEVER break down in the environment) that pervasively contaminate human blood and wildlife all over the globe. Recent research has shown that prenatal exposure to PFCs compromises early childhood immunity and that general exposure increases the risk of arthritis (EWG 2013).”

Healthier Cookware Choice

Anodized Aluminum Cookware is a Safer Alternative to Teflon sealed pots and pans – These days, many health conscious cooks are turning to anodized aluminum cookware as a safer alternative. The electro-chemical anodizing process locks in the cookware’s base metal, aluminum, so that it can’t get into food (West 2016).”

Anodized Cookware

Anodized Cookware

For those that want to know more about the metal construction of your pots and pans selections, “Anodized’ means that a material such as the aluminum in cookware, has been subjected to an electrolytic process, where natural oxidation has been controlled.  This involves immersing the aluminum in a chemical bath and applying an electrical current to it, causing oxide to be produced from the resulting rust on the aluminum. This layer of oxide hardens the aluminum and makes it resistant to corrosion.”  “Which results in an even harder and more durable (cookware) coating (2014 Mifflin).”

Calphalon is the leading manufacturer of anodized aluminum cookware, but newer offerings from All Clad (endorsed by celebrity chef Emeril Lagasse) and others are coming on strong (West 2016).”

“At the time of its founding, All-Clad distinguished itself from other cookware companies by using a patented “roll bonding” process by which metals are sandwiched together and then formed into a cooking vessel. The company derived its name from this cladding process, which is applied not only on the bottom but extends all the way up the sides of each cooking vessel (Wikepedia 2016).”

Copper Cookware is excellent for certain uses.  Also it is not a health risk concern when selecting a durable sealant technology and when proper use and care is applied.  Cookware “favored by chefs for sauces and sautés is copper, which excels at quick warm-ups and even heat distribution (West 2016).   “Copper can be toxic when used on the inside of cookware, so it is usually reserved for use on the outside or with a lining of other materials.” Such as “Copper pots and pans are usually lined with tin or stainless steel so the consumer doesn’t need to be concerned with copper toxicity. Excellent heat conduction can be maintained through the lining (Carmichael 2015).”

All-clad sauce pan

Clad-Stainless steel sauce pan

Stainless Steel Cookware Combines Different Metals – In fact, stainless steel is really a mixture of several different metals, including nickel, chromium and molybdenum, all of which can trickle into foods. However, unless your stainless steel cookware is dinged and pitted, the amount of metals likely to get into your food is negligible (West 2016).”

Be careful how you clean it though, as frequent use of abrasive materials can scratch through the protective stainless surface and release small amounts of chromium and nickel.  Although stainless is very safe for most to use, “people with nickel allergies should avoid cooking with stainless steel cookware (EWG 2013).”

Cast Iron Cookware may Actually Improve Health… and is known for its durability and even heat distribution. ‘Cast iron cookware can also help ensure that eaters in your house get enough iron—which the body needs to produce red blood cells.  ‘Iron is considered a healthy food additive by the U.S. Food and Drug Administration.”

“Consumers should beware, most cast iron cookware needs to be seasoned after each use and as such is not as worry-free as other alternatives. Lodge Manufacturing is a leading American producer of cast iron, enameled cast iron, seasoned and stainless steel cookware (Lodge 2016).”

Ceramic Cookware has the properties of cast iron.  “Le Creuset with cast iron, stainless, copper and aluminum heat exchange interior to enamel coating does not appear to cause health risk with long term use (West 2016).”

“The Le Creuset foundry uses standard sand casting methods.  After hand finishing, items are sprayed with at least two coats of enamel. The enamel becomes resistant to damage during normal use (Wikepedia 2016).”

I could not find much negative on Le Creuset.  Only that it’s very expensive and a World chef Cuisine preference of cooking standards.  The only negative was to ensure avoidance of chipping the enamel. The smooth and colorful enamel is dishwasher-friendly and somewhat non-stick, and covers the entire surface of cookware to minimize clean-up headaches.

    “Glass Cookware. All glass is inert, nontoxic, and safe (except for lead crystal glassware, which – surprise – contains lead) (EWG 2013).”

Other Safety Cookware Tips

“Aside from glass, stainless steel, modern enamel (which is cadmium-free) and iron, there is anodized aluminum” which was discussed earlier. Although “Anodization is a process by which aluminum is treated with a nonreactive hard coating of aluminum called aluminum oxidation, which does not leach, but it might still be prudent to avoid storing tomato sauce and other acidic substances in any aluminum vessel. Care should also be taken to discard aluminum ware that is damaged in any way, which can happen even with the anodized version (New 2015).”

Throw away scratched Teflon cookware and any other type of badly worn, pitted or chipped pots and pans and replace with higher quality products.  The first one I replaced was the Sautee pan.

Enamel sealed clad sauté pan.

Stainless ceramic sauté pan.  Approx. $55.00.  This is my favorite cooking pan.

I replaced it with two high quality pans of various size:  One a stainless-clad, and the other a like-Le Creuset type – Stainless Ceramic.  I discovered I liked them both and began purchasing similar quality products based on price to upgrade compromised cookware.

For me replacing the sauté pan was a priority because I used it a lot to cook my meals.  Most can’t afford to replace high quality cookware all at once.  My advice, replace poor quality cookware with high quality products during seasonal promotions, e.g., black Friday and Holiday season.  In time you’ll have great quality kitchen ware at 20-50% off normal pricing.  I’ve nearly replaced all my Teflon cookware with stainless, clad, enamel and ceramic pots and pans.  I’ll never go back to Teflon sealed cookware.

“Avoid using metal or hard plastic utensils on cookware.  These utensils can scratch surfaces and cause pots and pans to wear out faster.  Use wood, bamboo or silicone instead (Wax 2015).”

“How to mitigate the possibility of ceramic lead absorption”

Protect your family from ceramic cookware containing lead and then potentially leaching into cooked and stored foods.  “It is not uncommon for ceramic items used for cooking or simply for decoration to contain lead.  In fact, lead has been used in the glazing process for ceramic dishes, bowls, pitchers, plates and other utensils for centuries.  Typically, after being fired in a kiln, a piece of ceramic will appear smooth and shiny due to the lead in the glaze (Claire 2012).”

Cookware with lead: Safe use and risk factor awareness.

Enjoy good eats knowing no toxins have been absorbed into the foods you love to eat.

Enjoy good eats knowing ‘no cookware toxins’ have been absorbed into the foods you love to eat.

1) Acidic foods such as oranges, tomatoes, or foods containing vinegar will cause more lead to be leached from ceramic cookware than non-acidic foods like milk.  2)  More lead will leach into hot liquids like coffee, tea, and soups than into cold beverages.  3) DO NOT use any dishware that has a dusty or chalky gray film on the glaze after it has been washed.  4)  Some ceramic cookware should not be used to hold food. This includes items bought in another country or considered to be a craft, antique, or collectable. These pieces may not meet FDA specifications. 5) Test kits can detect high levels of lead in ceramic cookware, but lower levels may also be dangerous (Wax 2015).”

Now you’re armed with the most up-to-date kitchen cookware knowledge and can select the right tool for the job that puts your family’s health first.

Author:  Marc T. Woodard, MBA, BS Exercise Science, USA Medical Services Officer, CPT, RET.  2018 Copyright.  All rights reserved, Mirror Athlete Publishing @: www.mirrorathlete.com, Sign up for FREE Monthly eNewsletter.

 References

Carmichael, Jackie. “Is It Safe to Cook in Copper Pots?” LIVESTRONG.COM. LIVESTRONG.COM, 26 Apr. 2015. Web. 15 Sept. 2016.

Chu, Michael. “Common Materials of Cookware.” Cooking for Engineers. CFE Enterprises, Inc., 15 July 2005. Web. 15 Sept. 2016.

Corriher, Sarah C. “The Dangers of Non-Stick Cookware.” The Health Wyze Report. Health Wyze Media, 24 Feb. 2008. Web. 15 Sept. 2016.

EWG. “Be Cautious With Cookware.” Start Cooking Healthy by Using Safer Cookware. EWG or Healthy Child Healthy World, 22 Feb. 2013. Web. 15 Sept. 2016.

Lodge. “Lodge Use and Care.” Lodge Cast Iron. 2016 Lodge Manufacturing Company, 2016. Web. 15 Sept. 2016.

Mifflin, Mariette. “Anodized and Hard Anodized Cookware Construction.” About.com Home. About, Inc., 16 Dec. 2014. Web. 15 Sept. 2016.

Mitchell, Claire. “Beware of Lead in Ceramic Kitchenware | Food Safety News.” Food Safety News. Marler Clark, 17 Aug. 2012. Web. 15 Sept. 2016.

New, Maggie. “Poisons from Aluminum Cookware.” LIVESTRONG.COM. LIVESTRONG.COM, 24 June 2015. Web. 15 Sept. 2016.

Wax, Emily, RD, the Brooklyn Hospital Center, Brooklyn, NY. Also Reviewed by David Zieve, MD, MHA, Isla Ogilvie, PhD, and the A.D.A.M. Editorial Team. “Cooking Utensils and Nutrition: MedlinePlus Medical Encyclopedia.” Cooking Utensils and Nutrition: MedlinePlus Medical Encyclopedia. MedlinePlus, 25 Apr. 2015. Web. 15 Sept. 2016.

West, Larry. “What Kind of Cookware Is Safest for the Environment?” About.com News & Issues. About, Inc., 19 Jan. 2016. Web. 15 Sept. 2016.

Wikepedia. “All-Clad.” Wikipedia. Wikimedia Foundation, n.d. Web. 15 Sept. 2016.

Wikepedia. “Le Creuset.” Wikipedia. Wikimedia Foundation, n.d. Web. 15 Sept. 2016.

 





Walking is a Superior Fat Burning Activity

17 07 2017

What many people don’t know is during low-intensity aerobic exercise like walking the muscles prefer to burn fat fuel.

That’s right the metabolic energy needed to walk prefers stored body fat to move the large muscles in the legs and buttocks.

But those same muscles used during high-intensity aerobics exercise like running, sprinting or high intensity aerobic dance or boot camp training prefer mostly blood glucose [sugar] and stored liver and muscle glycogen fuel from carbohydrate conversion.

When intense exercise is performed the priority of fuel need by the metabolism is blood sugar and stored carbohydrate energy… and less body fat fuel. Thereafter the body needs to replenish the quick energy storage tank. That’s one reason why high intensity exercise cause carbohydrate food cravings… thereafter many become famished, overeat and gain weight. The point here is – “you don’t have to train hard to lose body fat weight and experience extreme carbohydrate food cravings that add undesired body weight.”

City trail pathways are a great for daily walking activity.

It will take approximately 1-2 weeks to become addicted to a daily walk habit to lose more body fat and body weight. However everyone differs slightly in metabolism, exercise and activity interest, intensity, frequency and duration where fitness results and weight loss do vary. But in the end, daily low-impact aerobics exercise will help moderate food cravings and increase will power to continue the exercise and natural weight loss course

Join a walking group and stay motivated to repeat the daily activity..

To improve the odds of sticking to a daily  exercise habit, 10 lifestyle changes will help sustain daily exercise activity and weight loss goals 1) Stop substance abuse and unhealthy over indulgences.  2) Get 6-8 hours of sleep. 3) Remove yourself from unhealthy and stressful environments. 4) Make the time for “daily” low impact exercise activity. 5) Eat more fresh whole foods like fruits and vegetables and less processed and high sugar foods. 6) Invest in a good pair of walking shoes with insole inserts if needed. 7) Don’t quit after 1 or 2 days of walking activity, be consistent and exercise on a daily basis. 8) Give up artificial sweeteners, they cause weight gain and acute and chronic disease. 9) Drink more water daily – up to 8 glasses will help with weight loss and reduce weight bearing joint pain. 10)  Find a walk group, or walking partner.  This will provide more will power to stay the course.

When beginning a daily walk program it doesn’t’ require much will power to get started. But it does require commitment. The excuse I often hear people use to avoid any form of exercise, “I don’t have the time.” But if you can make time you’ll lose weight and feel better almost immediately. If you haven’t exercised for awhile it may feel uncomfortable and you may experience a little soreness. But if you can walk or bike at least 15-30 minutes or more each day you’ll notice results and feel better in no time.  Remember, “Rome was not built in a day.”  Slow down and let your body adjust to the weight bearing exercise activity.  Then increase duration and intensity over a period of days.

Low Impact Aerobic Dance is a great fat burning activity.

I’ve had plenty of overweight clients walk or ride a stationary bike for a year before they achieved successful weight loss. Thereafter participated in a long distance walk, hike, jog or ran or biked a marathon. They never imagined being capable of doing anything like it. They simply believed it possible because they could relate to the low-impact aerobics and fat burning engine truths.  Truths that got them pointed in the right direction to achieve greater fitness goals.

Now go get addicted to the natural feel good chemicals and fat burning metabolism produced by your own body through low aerobic exercise.  Dance, walk, jog or ride a bike but don’t overdue it.  Then reap the ideal body weight, healthy longevity and increased mobility and energy benefits you need, want and deserve!

Good Health to You and Your Family.

Marc T. Woodard, MBA, BS Exercise Science, ARNG, CPT, RET. 2017 Copyright. All rights reserved, Mirror Athlete Inc., http://www.mirrorathlete.com





Toxic and Healthy Cookware Knowledge

17 09 2016
Although the bar-bee presents some health risk... I use white oak quarters to make natural briquettes... 'Chemical free.'

Although the bar-bee’s high temp-smoke present some health risk… I use white oak quarters to make natural briquettes.  I don’t use chemical start briquettes ‘very toxic.’  If barbequing foods was more convenient and healthy, I’d cook this way all the time.  You can’t beat the oak wood flavor.

Updated:  17 Sep 2016, by Marc Woodard

Throughout the years toxic cookware products have fueled consumer safety and health risk concerns abroad.  Although cookware technology has made great strides to mitigate health risk factors, those risks still exist to a lesser degree.

Those concerns stem from the fact metals and sealant toxins can be released and absorbed into the blood regardless of the advancement of cookware technologies.  Learn how to avoid unnecessary health risk through understanding the right tool for the job, wear and tear signs, proper use and care.

For those unaware, most pots and pans have a protective HEAT barrier sealant which protects us from the reactive nature of metals.  The bonding and sealant technologies used today can protect consumers from hazardous materials when used and cared for per manufacture instruction.  However when unaware of quality cookware choice and sealant wear and tear signs… hazardous metals are more apt to absorb into the body via foods cooked in compromised cooking vessels.

“Unfortunately, both copper and aluminum react readily to foods. (Copper, when ingested in quantity or consistently, can cause liver, stomach, and kidney problems as well as anemia.  Also, aluminum has long been suspected of contributing to Alzheimer’s disease (Chu 2005).”

“The reason this became a concern is that large amounts of the material have been found in the brains of Alzheimer’s patients, which proves that aluminum crosses the blood/brain barrier. This does not establish a causal link, which would be needed to say definitively that aluminum in the brain causes Alzheimer’s disease.” However “Aluminum is on the 2007 list of top priority toxins in the United States (a list put out every year by the Agency for Toxic Substances and Disease Registry), and aluminum has been clearly identified as a toxin for the human nervous system, immune system and genetic system (New 2015).”

Compromised Teflon Aluminum Pan. Note the scratch marks. This pan has been replaced

Compromised Teflon Aluminum Pan. Note the scratch marks at bottom of pan. This sauté pan has been replaced.

Another concern with use of aluminum pots and pans is when treated with a Teflon sealant over the metal. Then that surface material becomes compromised. There is a two-fold health risk concern over this type of cookware. That is a scratched or worn Teflon surface that exposes the food to aluminum metal and a compromised Teflon seal.  When heated near and especially over 500 degrees produces toxic fumes and causes Teflon to bubble off the metal and flake into foods.

I’ve tested this truth by overheating a compromised Teflon pan doomed for the trash can.  I filled it with water and heated the pan over a propane stove to reach the high temp necessary to compromise the seal.  Once the water was 2/3 boiled out of the pan the Teflon began to flake into the water.  Within a short period of time, 1/3 of the bottom pan was exposed aluminum.

“Dupont, the inventor of Teflon, was sued for withholding safety information about the use of perfluorooctanoic acid (PFOA) in non-stick cookware.” “Studies which used animals as test subjects revealed that non-stick cookware produces health issues in the following categories: Children’s health and development, Risks of liver, pancreatic, testicular, and mammary gland tumors; Altered thyroid hormone regulation; generalized damage to the immune system; Reproductive problems and birth defects.”

“Polytetrafluoroethylene (PTFE) and perfluorooctanoic acid (PFOA) are both fluoride compounds.” These hazardous chemicals are also known as PFC (perfluorinated compounds). “Fluoride is a poison that depresses the thyroid, which can cause hypothyroidism, particularly with repeated exposure. It accumulates in the bones, teeth, and pineal gland. It has been linked to brittle bone disease, and it causes cognitive problems. ‘The E.P.A. reported that PFOA accumulates inside humans for years, and it has been verified to produce cancers in laboratory tests (Corriher 2008).”

“EPA (Environmental Protection Agency) officials due to a growing body of evidence showing them to be highly toxic, extraordinarily persistent chemicals (some NEVER break down in the environment) that pervasively contaminate human blood and wildlife all over the globe. Recent research has shown that prenatal exposure to PFCs compromises early childhood immunity and that general exposure increases the risk of arthritis (EWG 2013).”

Healthier Cookware Choice

Anodized Aluminum Cookware is a Safer Alternative to Teflon sealed pots and pans – These days, many health conscious cooks are turning to anodized aluminum cookware as a safer alternative. The electro-chemical anodizing process locks in the cookware’s base metal, aluminum, so that it can’t get into food (West 2016).”

Anodized Cookware

Anodized Cookware

For those that want to know more about the metal construction of your pots and pans selections, “Anodized’ means that a material such as the aluminum in cookware, has been subjected to an electrolytic process, where natural oxidation has been controlled.  This involves immersing the aluminum in a chemical bath and applying an electrical current to it, causing oxide to be produced from the resulting rust on the aluminum. This layer of oxide hardens the aluminum and makes it resistant to corrosion.”  “Which results in an even harder and more durable (cookware) coating (2014 Mifflin).”

Calphalon is the leading manufacturer of anodized aluminum cookware, but newer offerings from All Clad (endorsed by celebrity chef Emeril Lagasse) and others are coming on strong (West 2016).”

“At the time of its founding, All-Clad distinguished itself from other cookware companies by using a patented “roll bonding” process by which metals are sandwiched together and then formed into a cooking vessel. The company derived its name from this cladding process, which is applied not only on the bottom but extends all the way up the sides of each cooking vessel (Wikepedia 2016).”

Copper Cookware is excellent for certain uses.  Also it is not a health risk concern when selecting a durable sealant technology and when proper use and care is applied.  Cookware “favored by chefs for sauces and sautés is copper, which excels at quick warm-ups and even heat distribution (West 2016).   “Copper can be toxic when used on the inside of cookware, so it is usually reserved for use on the outside or with a lining of other materials.” Such as “Copper pots and pans are usually lined with tin or stainless steel so the consumer doesn’t need to be concerned with copper toxicity. Excellent heat conduction can be maintained through the lining (Carmichael 2015).”

All-clad sauce pan

Clad-Stainless steel sauce pan

Stainless Steel Cookware Combines Different Metals – In fact, stainless steel is really a mixture of several different metals, including nickel, chromium and molybdenum, all of which can trickle into foods. However, unless your stainless steel cookware is dinged and pitted, the amount of metals likely to get into your food is negligible (West 2016).”

Be careful how you clean it though, as frequent use of abrasive materials can scratch through the protective stainless surface and release small amounts of chromium and nickel.  Although stainless is very safe for most to use, “people with nickel allergies should avoid cooking with stainless steel cookware (EWG 2013).”

Cast Iron Cookware may Actually Improve Health… and is known for its durability and even heat distribution. ‘Cast iron cookware can also help ensure that eaters in your house get enough iron—which the body needs to produce red blood cells.  ‘Iron is considered a healthy food additive by the U.S. Food and Drug Administration.”

Ceramic Cookware has the properties of cast iron.  “Le Creuset with cast iron, stainless, copper and aluminum heat exchange interior to enamel coating does not appear to cause health risk with long term use (West 2016).”

“The Le Creuset foundry uses standard sand casting methods.  After hand finishing, items are sprayed with at least two coats of enamel. The enamel becomes resistant to damage during normal use (Wikepedia 2016).”

I could not find much negative on Le Creuset.  Only that it’s very expensive and a World chef Cuisine preference in cooking standard.  The only negative was to ensure avoidance of chipping the enamel. The smooth and colorful enamel is dishwasher-friendly and somewhat non-stick, and covers the entire surface of cookware to minimize clean-up headaches.

    “Glass Cookware. All glass is inert, nontoxic, and safe (except for lead crystal glassware, which – surprise – contains lead) (EWG 2013).”

Other Safety Cookware Tips

“Aside from glass, stainless steel, modern enamel (which is cadmium-free) and iron, there is anodized aluminum” which was discussed earlier. Although “Anodization is a process by which aluminum is treated with a nonreactive hard coating of aluminum called aluminum oxidation, which does not leach, but it might still be prudent to avoid storing tomato sauce and other acidic substances in any aluminum vessel. Care should also be taken to discard aluminum ware that is damaged in any way, which can happen even with the anodized version (New 2015).”

Throw away scratched Teflon cookware and any other type of badly worn, pitted or chipped pots and pans and replace with higher quality products.  The first one I replaced was the Sautee pan.

Enamel sealed clad sauté pan.

Stainless ceramic sauté pan.  Approx. $55.00.  This is my favorite cooking pan.

I replaced it with two high quality pans of various size to compare cooking attribute differences.  One a stainless-clad, and the other a like-Le Creuset type – Stainless Ceramic.  I discovered I liked them both and began purchasing similar quality products based on price to upgrade my cookware.

For me replacing the sauté pan was a priority because I used it a lot to cook my meals.  Most can’t afford to replace high quality cookware all at once.  My advice, use a priority cookware needs strategy to replace poor quality with high quality products at a good price.  In time you’ll have great quality kitchen ware.  I’ve nearly replaced all my Teflon cookware with stainless, clad, enamel and ceramic pots and pans.  I’ll never go back to Teflon sealed cookware.

“Avoid using metal or hard plastic utensils on cookware.  These utensils can scratch surfaces and cause pots and pans to wear out faster.  Use wood, bamboo or silicone instead (Wax 2015).”

“Consumers should beware, most cast iron cookware needs to be seasoned after each use and as such is not as worry-free as other alternatives.  Lodge Manufacturing is a leading American producer of cast iron, enameled cast iron, seasoned and stainless steel cookware (Lodge 2016).”

Protect Children from ceramic cookware containing lead and then potentially leaching into cooked and stored foods.  “It is not uncommon for ceramic items used for cooking or simply for decoration to contain lead.  In fact, lead has been used in the glazing process for ceramic dishes, bowls, pitchers, plates and other utensils for centuries.  Typically, after being fired in a kiln, a piece of ceramic will appear smooth and shiny due to the lead in the glaze (Claire 2012).”

Enjoy good eats knowing no toxins have been absorbed into the foods you love to eat.

Enjoy good eats knowing ‘no cookware toxins’ have been absorbed into the foods you love to eat.

Mitigate ceramic lead absorption through the following insight “1) Acidic foods such as oranges, tomatoes, or foods containing vinegar will cause more lead to be leached from ceramic cookware than non-acidic foods like milk.  2)  More lead will leach into hot liquids like coffee, tea, and soups than into cold beverages.  3) DO NOT use any dishware that has a dusty or chalky gray film on the glaze after it has been washed.  4)  Some ceramic cookware should not be used to hold food. This includes items bought in another country or considered to be a craft, antique, or collectable. These pieces may not meet FDA specifications. 5) Test kits can detect high levels of lead in ceramic cookware, but lower levels may also be dangerous (Wax 2015).”

Now you’re armed with the most up-to-date kitchen cookware safe use and care knowledge.  Wear that chef’s hat with confidence and know you’ve selected the right tool for the job that puts you and your family’s health first.

Author:  Marc T. Woodard, MBA, BS Exercise Science, USA Medical Services Officer, CPT, RET.  2016 Copyright.  All rights reserved, Mirror Athlete Publishing @: www.mirrorathlete.com, Sign up for FREE Monthly eNewsletter.

 References

Carmichael, Jackie. “Is It Safe to Cook in Copper Pots?” LIVESTRONG.COM. LIVESTRONG.COM, 26 Apr. 2015. Web. 15 Sept. 2016.

Chu, Michael. “Common Materials of Cookware.” Cooking for Engineers. CFE Enterprises, Inc., 15 July 2005. Web. 15 Sept. 2016.

Corriher, Sarah C. “The Dangers of Non-Stick Cookware.” The Health Wyze Report. Health Wyze Media, 24 Feb. 2008. Web. 15 Sept. 2016.

EWG. “Be Cautious With Cookware.” Start Cooking Healthy by Using Safer Cookware. EWG or Healthy Child Healthy World, 22 Feb. 2013. Web. 15 Sept. 2016.

Lodge. “Lodge Use and Care.” Lodge Cast Iron. 2016 Lodge Manufacturing Company, 2016. Web. 15 Sept. 2016.

Mifflin, Mariette. “Anodized and Hard Anodized Cookware Construction.” About.com Home. About, Inc., 16 Dec. 2014. Web. 15 Sept. 2016.

Mitchell, Claire. “Beware of Lead in Ceramic Kitchenware | Food Safety News.” Food Safety News. Marler Clark, 17 Aug. 2012. Web. 15 Sept. 2016.

New, Maggie. “Poisons from Aluminum Cookware.” LIVESTRONG.COM. LIVESTRONG.COM, 24 June 2015. Web. 15 Sept. 2016.

Wax, Emily, RD, the Brooklyn Hospital Center, Brooklyn, NY. Also Reviewed by David Zieve, MD, MHA, Isla Ogilvie, PhD, and the A.D.A.M. Editorial Team. “Cooking Utensils and Nutrition: MedlinePlus Medical Encyclopedia.” Cooking Utensils and Nutrition: MedlinePlus Medical Encyclopedia. MedlinePlus, 25 Apr. 2015. Web. 15 Sept. 2016.

West, Larry. “What Kind of Cookware Is Safest for the Environment?” About.com News & Issues. About, Inc., 19 Jan. 2016. Web. 15 Sept. 2016.

Wikepedia. “All-Clad.” Wikipedia. Wikimedia Foundation, n.d. Web. 15 Sept. 2016.

Wikepedia. “Le Creuset.” Wikipedia. Wikimedia Foundation, n.d. Web. 15 Sept. 2016.

 





Bacterial Gut Disease Connected to Engineered Crop Foods

24 03 2016

Last Update:  25 May 2016

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As one day sets a new one begins. How will you begin a healthy lifestyle plan?

Did you know that your digestive system is at risk of illness, disease and autoimmune disorders when your bacterial colonies are out of balance?

When the good bacteria are overridden by the bad ones, they override the good and begin to produce toxins and destroy tissue by feeding on it. The good bacteria is also known as probiotics. Probiotics are friendly bacteria that live in the gut and intestines and act to crowd out unfavorable pathogens, such as yeasts and toxic bacteria that may otherwise cause ill-health. Probiotics are naturally found in the body. You can also find them in foods and supplements.

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Good eats are okay for infrequent indulgences. But to do so daily will reap havoc on the intestinal gut system.

“Our lower intestine requires at least 85% of friendly bacterial colonies to fight off micro-organisms like E. coli and salmonella.” “Poor eating habits, chlorinated drinking water, stress, use of antibiotics, medical treatments can destroy the gastrointestinal micro flora and allow harmful bacteria to multiply. Thus, make the body susceptible to yeast and bacterial infection and other disorders including gas, cramping, or diarrhea (Gupta 2009).” Our colon can maintain health with a 15% balance of bad bacteria. However most people have these percentages reversed.

Within developing countries resistive bacteria to anti-biotics appears to be evolving through engineered foods. Big agriculture now produces most of our food crops and livestock feed from GMO (Genetically Modified Organism) seed. And those seeds are DNA (Deoxyribonucleic Acid) engineered to produce crops that kill pests and thrive through a deluge of chemical spray that otherwise kill everything else around it.

IMG_20111229_163438Today most commercial crop seeds are genetically engineered and farmed in a lab. Whereas the DNA has been modified to produce perfect fruit and vegetables with little sign of imperfection. And at some molecular and insidious level appear to be incompatible with our DNA and gut bacterial balance. The focus here is to examine how GMO foods may have an overall negative effect on bacterial gut and intestinal health. And how our bodies are less resistive to bad bacteria causing ill-health problems.

It is important to understand how GMO food and anti-biotic treatment relates to gut and intestinal health.

When our immune systems become weak, or ravaged with infection often patients use, or request anti-biotics for the wrong pathogenic problem. Or patients save them from a previous prescription to self-treat without doctor approval. In these cases the patient doesn’t understand how improper use of antibiotics may harm them.

For example, if you have a virus i.e., cold, flu, sore throat, bronchitis, and other sinus and ear infection, we often request anti-biotic medicine from a doctor. But treating a virus with an anti-biotic may cause more harm than good.  Overuse of the drug is known to cause a resistance to them; thereby rendering an ineffective fight against infection.

Talk to your doctor about the differences between virus vs. bacterial illness and disease and proper drug treatment options. The point here, don’t take anti-biotics unless you need them.

Some of the foods you consume have modified DNA resistant bacterial organisms that appear to cause resistance to anti-biotic drugs. And when taking antibiotics unnecessarily increases bacterial bug resistance to the medication. And if you ever need a lifesaving anti-biotic, that super bug may be immune to it.

Epidemiological medical evidence shows increasing evidence of resistance to antibiotic treatment in developed countries. The common cause denominator? Big-Ag within developed countries use GMO crop seeds sprayed with thousands of tons of insecticides and herbicides annually which are absorbed into the crops.  Then sold within the marketplace. “Virtually every processed food you encounter at your local supermarket that does not bear the 100% USDA “Certified Organic” label is likely to contain at least one GE [Genetically Engineered] component. If it does not say “100% USDA Organic” on the label, for example, if it says just “organic” or “made with Organic,” it is highly likely it contains GMO product (Haug 2011).  IMG_20130405_175235

GMO seeds produce large crop yields, including crops not fit for human consumption but used to feed livestock and 3rd world countries. The livestock grass, corn and grain feed are also chemically treated and absorbed into livestock through consumption and passed into humans that consume them. These GE foods appear to have an accumulative ill-health effect on the gut and intestinal health, aside from causing immune systems to become resistant to anti-biotics.

Also there is another potential risk associated with GMO crops. Whereas national crop seed shortages could occur if they fail to kill a highly resistive super bug or weed regardless of chemical application used. Nature has a funny way of surviving against all odds. This in genetics is known as survival of the fittest. And super bugs appear to be winning over man’s attempt to keep them at bay.

There are already signs this is occurring. There’s a lot of data that illustrates how it takes significantly more chemicals to kill the super weeds and bugs today because of crop seed DNA genetic manipulation where chemical application is used to boost seed resistance against evolving super bugs and weeds.

If something doesn’t change within our farming practices we may become dependent on other countries to feed us.  Although this may sound far-fetched, it’s not outside the realm of possibility.  How would this be possible? Let’s break down the GMO and anti-biotic resistive gene concept to better understand how a failure of crop yield could cause a disastrous global food bank shortage and health pandemic.

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A super weed is no match for a North Western nutria.

Aside from super bugs and weeds that become resistive to chemical sprays and genetically engineered seeds that fail to be chemically resistant; there is concern over global, or transatlantic plant manipulation and the antibiotic resistive cause and effect on human health. “Antibiotic resistance genes are frequently used at several stages in the creation of genetically engineered plants… ‘Concern has been raised about the possibility that antibiotic resistance genes used to make transgenic plants [or Genetically Modified Plants] could be transferred to microorganisms that inhabit the digestive tracts of humans or other animals that eat them, and therefore might contribute to the already serious problem of antibiotic resistant pathogens (CASA 2016).” Most specifically on a national and/or global scale.

What is the relationship between GMO foods, bacterial balance in the body and illness and disease? “Antibiotic resistance genes from GM foods are taken up by bacteria in the gut during digestion. If bacteria carrying antibiotic resistance genes were ever to cause infection, it would be very difficult for doctors to treat. Until now, however, there is no real proof that the antibiotic resistance genes in GM plants pose a threat. Regardless, as a precautionary measure, some experts say that antibiotic resistance genes should not be used (GMO-Compass 2006).”

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There are reasons why organic farming plots are increasing within city urban and suburban areas.

Recall GMO seeds DNA has been changed to kill insects and survive a deluge of chemical sprays designed to kill weeds, molds and other bad microorganisms detrimental to healthy crop yields. Therefor it makes sense a GM-seed-to-crop food makes it possible for us to become host to a super bug, then untreatable disease becomes more likely. Whereas a medical condition may not be any match against a flesh eating bacteria.

Many believe this has already occurred in the form of any number of bacterial organisms resistive to antibiotic treatment with the potential to cause life-threatening bloodstream infections, pneumonia and surgical site infections. MRSA appears to be such a bacteria. “During the past four decades, Methicillin-Resistant Staphylococcus Aureus, or MRSA, has evolved from a controllable nuisance into a serious public health concern. MRSA is largely a hospital-acquired infection, in fact, one of the most common. Recently, however, new strains have emerged in the community that are capable of causing severe infections in otherwise healthy people (NIH 2016).”

If you want to know more information on topic simply type into any search engine MRSA, GMO and intestinal bacteria and disease.

To improve bacterial balance within the body the best bacteria to consume is high in flora from raw vegetables and fruits and now in supplementalIMG_20130405_175303 probiotic formulation. “Some probiotic foods date back to ancient times, such as fermented foods and cultured milk products. Interest in probiotics in general has been growing; Americans’ spending on probiotic supplements, for example, nearly tripled from 1994 to 2003 (MedicineNet.com 2016).”

Research continues to explore and find encouraging evidence from specific probiotic formulations that suppress unfriendly bacterial bugs and build healthy gut bug balance. For instance, “In November 2005, a conference that was co-funded by the National Center for Complementary and Alternative Medicine (NCCAM) and convened by the American Society for Microbiology explored this topic.

According to the conference report, some uses of probiotics for which there is encouraging evidence from studies show how specialized probiotic formulation alleviates the following symptoms: To treat diarrhea (this is the strongest area of evidence, especially for diarrhea from rotavirus). To prevent and treat infections of the urinary tract or female genital tract. To reduce recurrence of bladder cancer. To shorten how long an intestinal infection lasts that is caused by a bacterium called Clostridium difficile. Prevent and manage atopic dermatitis (eczema) in children, etc. (MedicineNet.com 2016).”

Other symptoms supplemental probiotics may help relieve: constipation, Inflammatory Bowel Disease (IBS), bloat, gas, stomach ulcers, tooth decay, periodontal disease, vaginal infections, skin and respiratory infections that children acquire in daycare, diverticulitis & colitis, etc.  They can also ease chronic yeast infections and enhance immunity through improved digestive absorption function and thereby provide essential nutrients to the body.  Improve lactose intolerance, alleviate flatulence, rejuvenate healthy radiant skin, nails and hair, etc.

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Organic flora provides everything needed to keep us healthy.

When a healthy balance of intestinal micro flora, or probiotics is maintained within the body the bad bacteria (or pathogens) are in proper balance and typically improve overall body health. Talk to your naturopath or doctor about the right probiotic formulation to alleviate ill-health symptoms.

Probiotics are also widely used to alleviate Candida [a yeast species] symptoms where formulations vary for a specific application. “Candida syndrome occurs when the normal population of intestinal yeast suddenly explodes. Overgrowth of one species of yeast called Candida Albicans supposedly causes candida syndrome, which is characterized by chronic fatigue, weight gain, a white coating on the tongue and joint pain.

Taking probiotics such as Lactobacillus Acidophilus, Lactobacillus Casei GG and bifidobacteria creates a hostile environment for candida yeast, returning your gut yeast population to normal levels (Adams 2013).

Research and medical data shows a complex and complicated connection relative to gut-intestinal health, anti-biotic resistance and pre-probiotic treatment [discussed below], engineered food crops and illness and disease.  But there is no doubt there is a connection.

The following recommendations should help to provide a healthy bacterial balance within the gut and intestines as a preventative health strategy to alleviate what ails you. It is recommended you consult with your physician prior to applying any of the “How to-s…” listed below.

How to Improve Good Bacterial Gut and Intestine Health

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No doubt about it “Pickles” is going to get some good organic eats.

1. Increase flori balance through probiotic supplementation to include a daily vitamin and mineral (V/M).  Especially if diet alone can’t be radically changed to a healthier one.  In this way you’ll ensure anti-oxidant benefits while maintaining a healthy balance of probiotics to decrease and manage bad bacteria colonies. The best anti-biotic flori products seem to be in capsules, tablets, or powders.

These three supplements: V/M’s, antioxidants and probiotics work in harmony to provide improved nutrient absorption, immune system function and intestinal gut health. You’ll then begin to look and feel better immediately once started. Of course ask your physician which products they’d recommend is right for you.

2. Ask your doctor about a prebiotic which is different than a probiotic. Choosing or guessing which probiotic may be right may not be the 100% solution to alleviate what ails you. That is “the prebiotic is a specialized plant fiber that beneficially nourishes the good bacteria already in the large bowel or colon. While probiotics introduce good bacteria into the gut, prebiotics act as a fertilizer for the good bacteria that’s already there. They help your good bacteria grow, improving the good-to-bad bacteria ratio. This ratio has been shown to have a direct correlation to your health and overall wellbeing, from your stomach to your brain (Prebiotin 2016).”

3. If your drinking water is heavily chlorinated, filter it or buy bottled water. Chlorine kills good bacteria.

4. Improve your eating habits to receive optimum nutrients and consume less processed foods.  Avoid “overconsumption of yeast-feeding foods such as simple carbohydrates, sugars, peanuts, and alcohol and milk products can encourage Candida growth (Adams 2009).

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Walk and talk with company you enjoy.

5. Reduce daily stress through yoga, meditation and low aerobics exercise [walk, bike, low intensity aerobics dance, etc.].

6. Avoid, or lesson dependency of antibiotics as medical treatment when possible or not needed when you have a virus. Antibiotics not only kill the bad bugs, they also take a heavy toll on the good ones. Ask your doctor for natural alternative pre-probiotic supplements and applicable medications.

7. Purchase 100% USDA organic foods when possible. Read labels and don’t purchase foods you suspect contain GMO products.

8. Consume more yogurt, fermented and unfermented milk, miso, tempeh, soy beverages, and garlic.

References,

Adams, Lawrence. “Best Probiotics for Treating Candida.” LIVESTRONG.COM. LIVESTRONG.COM, 29 Aug. 2013. Web. 23 Mar. 2016.

Adams, Mike. “Using Probiotics to Prevent or Eliminate Candida.” Natural News. The Natural News Network, 28 Oct. 2009. Web. 23 Mar. 2016.

CASA (Center for Advising Student Achievement. “Transgenic Crops: An Introduction and Resource Guide.” Transgenic Crops: An Introduction and Resource Guide. Health Professions Advising Colorado State University, n.d. Web. 23 Mar. 2016.

GMO Compass. “Antibiotic Resistance Genes: A Threat?” Antibiotic Resistance Genes: A Threat? GMO Compass, 12 Dec. 2006. Web. 23 Mar. 2016.

Gupta, Rupali. “Probiotics-small Bacteria Huge Health Benefits.” Healthy Living. Healthy Living, 30 July 2009. Web. 23 Mar. 2016.

Haug, Catherine. “How GMOs Destroy Life, Soil and Your Gut Probiotics.” Essential Stuff Blog. The Essential List, 11 Dec. 2011. Web. 23 Mar. 2016.

MedicineNet.com. “Probiotics.” MedicineNet. MedicineNet, Inc., n.d. Web. 23 Mar. 2016.

NIH. “Methicillin-Resistant Staphylococcus Aureus (MRSA).” National Institute of Allergy and Infectious Disease. NIH, 22 June 2015. Web. 23 Mar. 2016.

Prebiotin. “What Is a Prebiotic vs Probiotic | Prebiotics and Probiotics.” Prebiotin. Jackson GI Medical, n.d. Web. 23 Mar. 2016.

Marc T. Woodard, MBA, BS Exercise Science, ARNG, CPT, RET. 2016 Copyright. All rights reserved, Mirror Athlete Inc., http://www.mirrorathlete.com, Sign up for your Free eNewsletter.

 





Enjoy Holiday Meals Without Weight Gain or Guilt

21 12 2014

It’s that time of year again. What will be your New Years Resolution?

I can’t believe how fast the end of year Holidays roll upon us.  And for some it can be a stressful time.  Especially if you have a hard time managing body weight.

I have some food management and modified behavioral habit tips that may help alleviate fears of eating your traditional Holiday meals without gaining weight.

These tips may help you resist the temptation to overeat foods craved at this time of year.  I’m sharing a “no weight gain strategy” I’ve provided past clients and have helped to keep weight off within a 48 hour window of time and longer.  Although most didn’t lose weight… they didn’t gain any either.

It was through a diet consulting session a client asked if I could create a work around food strategy so they could eat their favorite foods during the Holidays.  And without derailing a weight loss diet plan.  Of course I told them there’s always a risk of falling back into a bad food habit when you eat rich foods.  But for this individual it was worth the risk to enjoy a good Christmas meal with family and not fear losing control over foods and body weight.

For some, it’s almost as if we have to harden the body for the rigors of war because of all the tempting food nemesis in front of us.  The smells and tastes are enough to drive anyone crazy and want to go on a food binge.

The worse part of consuming too many calories in a day, as we age our body’s metabolisms become less efficient at processing to remove the excess food fuel from it.  Instead, our metabolisms get very efficient at storing body fat weight.  It is also true during the Holidays we all have a tendency to over indulge and then continue this pattern through the New Year.

We all know excess body fat has a direct correlation to poor health conditions and disease.  Some of the better know diseases directly related to obesity for example are diabetes, atherosclerosis, congenital heart failure, weight bearing joint pain, etc.

I also understand some of you have had tremendous success in melting the pounds away last year as you stuck to your new year’s weight loss resolution commitment.

Congratulation to you!

For those still struggling to lose weight don’t give up!  I’ll provide the same client tips to help you modify food habits in a way to enjoy a tasty meal in good company without fear of weight gain.  And quite possibly this may be a habit changing plan to supplement  your continued weight loss effort during the New Year.

But the tips alone may not be enough to meet your ultimate weight loss goal.  Since weight loss, health condition, medical history and fitness levels are all interrelated it is advised you seek a medical doctors consultation if you have a serious obesity or health problem.  These food strategy tips will not help if you are in poor health, have substance abuse problems, obsessive compulsive tendencies and/or carry excessive body weight.

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A Time to Celebrate With Family

I’m no different than you with regard to all the tempting foods during the Holidays, I’m greatly tempted to eat more than I need.  However, awareness of our food habit weaknesses combined with a food management strategy is the best deterrent to minimize an uptick in body fat weight you don’t want.

There are many reasons one may over consume foods daily [stressful environment,  compulsive behaviors, bad relationships and depression to name a few].    However when over consumption occurs frequently, the body tends to accept this habit as the norm.  Hence a new habit of overeating is formed and weight gain is inevitable for most of us.

The fact is as you age the body simply doesn’t require the excess calories it once needed during the developmental years.  This does not mean you have to give up all your favorite foods.   For the most part you can consume a selection of your choosing.  Your only real requirement is to cut out excessive calories and participate in some form of low stress aerobic exercise daily [i.e., walking, biking, hiking, jogging, dancing, yard work, rowing, cross country ski, swimming, etc.].

Since everyone’s metabolism is different due to age, sex, medical conditions, genetics, etc.,  I can’t predict or provide a one fit “hold the weight” solution that will work for everyone for a few days.  Especially when I know the program was designed and worked for a few client types that wanted to indulge during the Holidays without experiencing weight gain.  But since I know these tips can work through short-term modification of food behavior and habit it’s worth sharing because it can work for you.  Especially if your the type that has enough “will power” to apply a short term off-the-wagon dietary strategy to self control within the 8-Tip Holiday Meal Plan guidelines below.

Can this food tips strategy work long term?  Yes I believe it can for certain individuals.  But determining each individuals fitness and weight loss goal nuances, habits and behaviors within environment etc., is best accomplished through 1:1 professional consulting services that make these connections and provide relatable  information  that resonate with clients.   Personalized fitness programming with a safe weight loss long-term strategy has the best chance to succeed when unique lifestyles are analyzed and prescribed relative to the individual.

For those of you that are disciplined enough to pace yourself and turn off the feeding frenzy… My hats off to you!  You have will power that most of us can only dream about.  For others, to help reduce calorie consumption during the Holidays, My 8 tip Holiday Meal Plan plan may be of some assistance.

Best Time Ever

Best Time Ever

Now, let’s get to the meat of what you’ve been waiting for. Here are the tips clients and I have used to minimize weight gain during the Holidays.  If you take this 8-Tip Holiday Meal Plan to heart and apply it, it can work for you short and possibly long term.

Tip#1Never!  I repeat Never!  Go to your mother, mother-in-laws, or Grandmothers home for Holiday meals hungry!

The habit of starving ourselves in preparedness for the Holiday meal feeding frenzy seems to be ingrained within the American culture.  I know my family, like so many others during the Holidays have repeated this ritual.  It’s no wonder we can’t stop ourselves, before you know it, we’re all lying around like beached whales on a lido deck with “Hot… Hot… Hot,” playing in the background.   So, it stands to reason, you must eat a normal meal not less than 2-3 hours before you go over for a Holiday meal.

The way our digestion system processes food your stomach will not be empty for the next 4-6 hours after each meal depending on metabolism.  This digestive function varies within each one of us.   I don’t suggest being selective when choosing Holiday foods.  Just serve the foods you want to eat and don’t over load your plate.  The point is when you get to the table, you won’t be as hungry and you just won’t want to eat as much.

Tip#2Never!  I repeat Never!  Drink alcohol prior to going into the meal.

You don’t drink and drive do you?  Well, what makes you think you could drink and consume without injury to your body?  Although I’m being facetious, I’m also serious in the way I want to make my point.  Alcohol is a depressant, pain killer, relaxant, taste intensifier and social inhibitor.  The point made of over consumption is easy to understand here, eat and drink like Vikings… No pain… Much calorie gain!

Limit yourself to two 8oz glasses of cheer after the meal (your choice).  Remember alcohol also contains calories that add up fast.

Tip#3Drink plenty of water throughout the day when attending Holiday meals.

Water is a natural solvent, absorbs well in the stomach and intestinal lining assisting the body’s digestive system to process food intake more efficiently.  Plus, water will make you feel fuller faster.

Tip#4Do not stay at the dinner table after eating for further conversation.

This is where most of us fall prey to over eating indulgences.  It is very difficult to resist picking at the Holiday turkey, cranberry, mashed potatoes, sweet potatoes, pies, olives, sipping on Champaign…  “Ohhhhhh the dressing and gravy… Give me a break!  I’m dying here; I think I just made myself hungry.”

See how hard this is and I’m supposed to be giving you advice.  Look, I never said I wasn’t human, or this would be easy.  More so the reason to have a pre-meal battle strategy that advises one to move away from the table and out of the kitchen after the meal.

Tip 5#Take your first serving, after you consume this wait 20 minutes before you think about seconds.

Take at least 20 minutes and enjoy the meal before you even think about seconds.

“Seconds is not recommended.”  This will be the hardest part of the meal plan.   It takes your brain approximately 20 minutes to register whether you’ve eaten enough or not.  Focus on satiety not a feeling of fullness.  But if you do decide you can’t resist a second helping focus on a favorite serving that doesn’t take up more than 1/4 the plate diameter.  And no piling on.

Tip#6Never!  I repeat Never!  Eat desert after you’ve eaten your meal.

This will only add insult to injury.  Your body simply is not designed to handle this mass assault without consequences, especially if you’ve achieved fullness after eating the main meal.  Wait 1 hour to see how your body processes the feeling of fullness.  If you experience a feeling of satiety after a period of time then do enjoy some dessert.  But if you begin to experience fullness again back off.

Tip#7 Never!  I repeat never!  Take home left over’s.

This can set you up for failure early on into the New Year.  Simply by continuing to eat these foods stimulates and addicts some to a continued and similar eating patterns for months.  And thereafter another 10 pounds is added to body weight.

Tip#8Don’t quit your exercise program during the Holiday season.

DSC00495

Marc prepares for the Holiday festivities with family. A time of Year to reflect and be thankful for all we have.

This is very important!  When you consume excess calories on “any day,” you will need to assist the body in removing the unspent food fuel.   I highly recommend a daily walking program, or other Low-Impact aerobic activity at least 30 minutes daily.

Hopefully, I’ve provided a few tips you can relate to and apply this Holiday season.  You’ve now learned how it’s possible to embrace Holiday foods without guilt and doesn’t’ compromise taste buds or the social meal experience with family.  And best of all, if taken seriously and applied correctly, you won’t gain any weight.

Many can enjoy tasty meals during the Holidays without gaining weight when a reasonable food consumption plan is known in advance to help modify traditional Holiday food habits.

Please have a wonderful Holiday season with family and friends and don’t let your food fears and weight loss diet plans compromise having a great meal experience with loved ones.  Plan, prepare and participate in the spirit of the Holidays, you’ll be glad you did.

Merry Christmas and have a Happy New Year!

Author:  Marc T. Woodard, MBA, BS Exercise Science, ANG, MSC CPT RET.  2014 MirrorAthlete® Copyright,  All rights reserved.  Sign up for your free monthly eNewsletter.





New Year Resolution Guarantees Weight Loss Success

20 12 2014
Aerobic workouts good for the cardio Muscular endurance

Is this the secret to safe weight loss?  The answers may surprise you.

After all the Holiday festivities, one has to wonder what fitness and/or health resolution will be made this year and stuck too?

It seems as we age and for many of us, increased body is added each year.  And with that being said, we continually resolve to improve our eating and exercise habits and quit unhealthy vices.

We tell ourselves we’re going to get serious this time and get fit while losing weight.  I realize we all have good resolution intentions.  However, for most this is easier said than done.

If you lack will power to change bad habits long term, the results on the organic brain/body will experience more pain and suffering than necessary in the long run.  If one is not concerned about such things then risk of disease and shorten life span may ensue if positive change does not occur.

If your serious about healthy change and willing to follow a fitness plan that’s right for you, “you can” improve quality of life experiences in a more fit body.  But you must keep the following perspective in mind.  It took years to become unfit and unhealthy.  It may take some time to turn around an unfit condition.  The good news is this change can be done in a reasonable time with little effort, once the body chemical activation secret is understood.

Yah I know, easier said than done for some of you.  Because some believe “I can’t change, or I’m too old, or I’m going to die eventually, so what the hell.”  You say these things not because you don’t believe change is possible.  But it’s easier to talk yourself out of change for lack of knowing what dietary and exercise actions may actually work for you

What would you say if I could provide you valuable insight on how to improve health, lose weight safely, increase fitness levels and increase longevity odds at no cost and modest will power?

And this knowledge simply involved understanding how to activate addictive body chemicals produced by your own body. Thereby increasing will power to continue a fitness plan and achieve your desired fitness result?  Would you be interested in this insight?  Most would say yes, what’s the catch?

No Catch.

What, you thought I was talking about a magic pill or have some other hidden agenda?

Nope.

No need for pills or gimmicks, your body produces these powerful chemicals once you know how to activate them daily.  And I’m going to give you this known scientific information at no cost.  And believe me the marketers don’t want you to have this information, why?  Because they lose fitness and nutrition sales revenues.

If your looking to select a fitness or diet plan, don’t get duked into one that guarantees quick results!   Man-made products produced from unnatural chemical additives compromise the mind and body at the cellular level.  Also fad and fitness diet-exercise plans not relative to your lifestyle will only work short term, or not at all.

These “quick fix” fast weight loss and fitness fad concoctions are wrong for most of us long term.  Especially if one becomes dependent on them.  Thereafter has potential, if nothing else changes to cause more harm than good in the long run.

Now click on the following link and learn how to activate those powerful body chemicals naturally, lose weight safely and improve health and fitness levels long term.

Click: on Link:  “Get Skinny by Activating Addictive Body Chemicals.”

Author:  Marc T. Woodard, MBA, BS Exercise Science, ANG MSC CPT Ret. 2014 MirrorAthlete® Copyright, All rights reserved. Visit MirrorAthlete® home site and sign up for free monthly newsletter.