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Achieve Your Diet and Fat Loss Goals Faster

Achieve Your Diet and Fat Loss Goals Faster

Food – none of us can go without it! But how does the way in which we think about food impact our diet? Are you someone who just sees food as body fuel, or do the different tastes, textures and nutritional values of food excite you? In today’s health conscious world, I would think that most of us fall into the latter group. If you want to achieve your diet goals quicker, then you need to clearly understand you relationship with food.

Eat and Burn

In its simplest form, food gives our body the calories it needs to run on a daily basis. When there are too few calories, the body looks to its own reserves. When there are too many calories, the body puts them away in storage (i.e. as body fat). On a purely mathematical level, so long as we burn as much as we consume, we are not going to produce excess body fat. So yes it is possible to eat junk food and stay thin but we also know that what food we eat can be as important as how much food we eat.

Food Fanatics

Not all foods are created equal. It would be nonsense to say that a caramel flapjack and an organic apple containing the same number of calories are of equal health benefit. At the ‘eat and burn’ basic level then yes they might provide our body with the same number of calories but substance is surely just as important. We have all learned that the organic apple is bursting with healthy goodness, whilst the flapjack will be laden with sugar and other nutritional nastiness.

The food world has gone crazy over the past few years. Every other program on television is a cooking program. But why are we so obsessed? It is just body fuel at the end of the day…

I have to admit, I am a modern day ‘foodie’. I love cooking and experimenting in the kitchen and I strongly believe in the health benefits of natural food. In my eyes, there is nothing wrong with this, food has the fantastic ability of making us happy so let’s take advantage. However, you need to be aware of your root relationship with food. There is definitely a risk of obsessing over food. Such obsession may manifest itself as punishing yourself for eating ‘junk’ food, a lifetime of calorie counting, or possibly worse. We each have unique relationships with food and to get the most from food we should strip away the layers and get to the bottom of what and why. Why did you have to eat popcorn whilst watching that movie yesterday evening? Why did you have to drink alcohol when socialising last week? It is good to sit back and think about our food choices so we understand why we made them and can enjoy those choices instead of feeling guilty about them!

Strategies to Avoid Food Obsession and Achieve Your Diet Goals

As we are dependent upon food for survival, all of us have a relationship with food.

Here are a few ideas to help you find out, change, and nurture your food relationship.

  • Make a Black, Grey, White list of foods you commonly eat. Black for the least healthy, White for the most. Then keep it in your kitchen, making sure that your cupboards are full of those foods on the White list (typically fresh fruit, vegetables, unsalted nuts and seeds, whilst trying to cut out those on the Black list (basically anything processed containing sugar, as well as alcohol and if you follow the Paleo diet, then all grains too). To take things further, you can keep a score board to measure how many food items from each colour group you are eating – monitoring your results forces the truth upon you, so there is nowhere to hide!
  • Work out what type of food personality you are. Do this by clearly identifying what you enjoy about food. For me, I know that eating healthily will make me feel happy but so does the odd treat. I have a soft spot for beer and ice cream (not together though!), so I indulge in these things every now and again. It may be that you enjoy a certain type of cuisine, or need to eat every two hours. Being aware of your food personality will help you identify your strengths and weaknesses in your diet, which you can then address sensibly instead of obsessively.
  • Be wise about food availability – possibly the most important factor in keeping a healthy diet is to always have the healthy food readily to hand. Most people resort to less healthy foods because they are so accessible. A little bit of effort on your part and healthy food can be fast food in any hectic lifestyle. Prepare your healthy food in advance and keep stock levels high (i.e. always have fresh fruit and vegetables at the ready).
  • Equally, if it isn’t in your house in the first place then you can’t eat it! If you don’t have very strong willpower, avoid the lethal step of bringing junk foods into your home. Too often I have picked things up and thought it would be saved for a rainy day but the evenings are full of temptation and before you know it that treat is in your belly. I know that keeping sweet food in the house can undo my healthy eating, so it’s best kept out most of the time.

Free Your Food, Do Not Trap it with Rules

The key to making healthy eating a lifestyle choice and not a short term diet is to make it fun and enjoyable, not boring and burdensome! I think adopting a ‘rule free’ food psychology is more realistic than to simply ban certain foods altogether. To be truthful, we all fall off the healthy eating bandwagon. In my eyes, this can be a good thing providing that you that you do enjoy your treats (e.g. cake) that you consume otherwise what is the point!? Don’t worry and just get right back on track instead of dwelling on that junk food.

Please find more information about the ability of food to change your mood on my website, where I have given examples of foods that could help you achieve your diet goals.

Luke Moghaddas-Davies – A fitness enthusiast who has trained for over 12 years and believes everyone should take ownership of their health and achieve their fitness goals – no excuses! By making healthy living more realistic, and for me that means ‘rule free’, I know how to stay lean and fit for life not just for summer!

Fitness Travel

Fitness Travel

Do you always feel fifteen pounds heavier after coming back from vacation? All that eating out and indulging can pack on a few pounds. Whether you are worried about packing on the pounds while traveling, already have a few to lose or just simply love exercising and would like to tone up; consider trying a fitness vacation. It is one of the hottest new trends in travel, not only do you get to get away, which in itself feels good, but you also get to lose weight and get fitter. There are plenty of fitness friendly travel options, but here are just a few of the many fitness vacations out there. Read the rest of this entry

Clean and Conscious Dining With Halal Foods

Clean and Conscious Dining With Halal Foods

The process of preparing halal foods can be said to be multidisciplinary. The foods should not only be from good sources but they should also taste good. For example, the true taste of chicken biriani cannot be compromised. The spices must be in the right proportions and prepared at the right temperature. Presentation is also important especially for gourmet food and specialty food. Zabihah halal food distributors do justice to the ingredients they work with bringing out the true flavor.

Considerations must be made whether to have fully cooked or precooked meals. This is important with regards to frozen food which must be reheated. Some dishes go especially well with specific sauces. For obvious reasons, they are packed separately but they should be served in one dish. Some of the halal food like chicken nuggets can be taken as snacks. Others are the variety of gourmet food and so are served as appetizing entrees.

Frozen food is convenient for individuals and also for parties. You don’t have to be worried that guests will reject the food at the event you are hosting. The halal food is enjoyed both by vegetarians and beef eaters. The logistics of preparing food en masse is beaten hands down by the availability of frozen food. Call it modern convenience; you can now be the perfect host without having a clue on culinary matters. The makers of frozen food have explored the intricacies of world cuisine. They have the knack of producing the family meal that can bring a sense of nostalgia to many people.

Apart from the gastronomic experience, halal food is a health plus and a credit to the reduction of green house gases. This comes about due to the fact that halal food originates from farms that run on sustainable energy. Taking the entire subject of conservation and social responsibility to another level, bio-digestors and other sustainable energy sources are used. The source farms are a haven for clean energy. The animals themselves can be considered clean because they are never given antibiotics. The animals are of a natural size since they don’t have growth enhancers such as hormones. The goal is to culture food sources which are less fattening or pegged with risk indicators to cancers and other health issues. For the same reason, the sauces have no preservatives as they come from fresh produce which is not processed.

It is worth mentioning that meat from halal food is from animals that were not abused neither did they face animal cruelty. It thus gives consumers a clean conscious when choosing halal food from the frozen food section. The livestock such as lamb, cow and chicken are well treated and their animal rights are respected. The farms that are certified for halal food are currently small farms. However with the endorsement of conscious consumers they are growing larger and larger. For the health freaks or for persons who are ill, specialty food is also available. Many have seen the benefits of specialty food when they are ill and have continued taking it after full recovery.

Let’s Talk About Some of the Chemistry in Our Food

Let’s Talk About Some of the Chemistry in Our Food

We may define a food to be any substance which will repair the functional waste of the body, increase its growth, or maintain the heat, muscular, and nervous energy. In its most comprehensive sense, the oxygen of the air is a food; as although it is admitted by the lungs, it passes into the blood, and there re-acts upon the other food which has passed through the stomach. It is usual, however, to restrict the term food to such nutriment as enters the body by the intestinal canal. Water is often spoken of as being distinct from food, but for this there is no sufficient reason.

Many popular writers have divided foods into flesh-formers, heat-givers, and bone-formers. Although attractive from its simplicity, this classification will not bear criticism.

Flesh-formers are also heat-givers. Only a portion of the mineral matter goes to form bone.

Water forms an essential part of all the tissues of the body. It is the solvent and carrier of other substances.

Mineral Matter or Salts, is left as an ash when food is thoroughly burnt. The most important salts are calcium phosphate, carbonate and fluoride, sodium chloride, potassium phosphate and chloride, and compounds of magnesium, iron and silicon.

Mineral matter is quite as necessary for plant as for animal life, and is therefore present in all food, except in the case of some highly-prepared ones, such as sugar, starch and oil. Children require a good proportion of calcium phosphate for the growth of their bones, whilst adults require less. The outer part of the grain of cereals is the richest in mineral constituents, white flour and rice are deficient. Wheatmeal and oatmeal are especially recommended for the quantity of phosphates and other salts contained in them. Mineral matter is necessary not only for the bones but for every tissue of the body.

Organic Compounds are formed by living organisms (a few can also be produced by chemical means). They are entirely decomposed by combustion.

The Non-Nitrogenous Organic Compounds are commonly called carbon compounds or heat-producers, but these terms are also descriptive of the nitrogenous compounds. These contain carbon, hydrogen and oxygen only, and furnish by their oxidation or combustion in the body the necessary heat, muscular and nervous energy. The final product of their combustion is water and carbon dioxide (carbonic acid gas).

The Carbohydrates comprise starch, sugar, gum, mucilage, pectose, glycogen, &c.; cellulose and woody fibre are carbohydrates, but are little capable of digestion. They contain hydrogen and oxygen in the proportion to form water, the carbon alone being available to produce heat by combustion. Starch is the most widely distributed food. It is insoluble in water, but when cooked is readily digested and absorbed by the body. Starch is readily converted into sugar, whether in plants or animals, during digestion. There are many kinds of sugar, such as grape, cane and milk sugars.

The Oils and Fats consist of the same elements as the carbohydrates, but the hydrogen is in larger quantity than is necessary to form water, and this surplus is available for the production of energy. During their combustion in the body they produce nearly two-and-a-quarter times (4 : 8.9 = 2.225) as much heat as the carbohydrates; but if eaten in more than small quantities, they are not easily digested, a portion passing away by the intestines. The fat in the body is not solely dependent upon the quantity consumed as food, as an animal may become quite fat on food containing none. A moderate quantity favours digestion and the bodily health. In cold weather more should be taken. In the Arctic regions the Esquimaux consume enormous quantities. Nuts are generally rich in oil. Oatmeal contains more than any of the other cereals (27 analyses gave from 8 to 12.3 per cent.)

Vegetable Acids are composed of the same three elements and undergo combustion into the same compounds as the carbohydrates. They rouse the appetite, stimulate digestion, and finally form carbonates in combination with the alkalies, thus increasing the alkalinity of the blood. The chief vegetable acids are: malic acid, in the apple, pear, cherry, &c.; citric acid, in the lemon, lime, orange, gooseberry, cranberry, strawberry, raspberry, &c.; tartaric acid, in the grape, pineapple, &c.

Proteids or Albuminoids are frequently termed flesh-formers. They are composed of nitrogen, carbon, hydrogen, oxygen, and a small quantity of sulphur, and are extremely complex bodies. Their chief function is to form flesh in the body; but without previously forming it, they may be transformed into fat or merely give rise to heat. They form the essential part of every living cell.

Healing Your Emotional Relationship with Food

Healing Your Emotional Relationship with Food

The other night I lay in bed watching Oprah’s 20th Anniversary DVD collection – a gift given to me by my best friend. Story after story of incredible people that have touched and changed the life of Oprah caused my tears of inspiration to flow. One particular person I really identified with – the story of Rudine. Rudine suffered severely from anorexia nervosa. She wanted so badly to battle and win this condition, but her emotional relationship with food and herself was so damaged.

You see, I can identify with this woman because at the age of 13, I came face to face with anorexia nervosa. It followed two very painful events in my life. Looking back, I now understand I was unable to cope with all the emotions I encountered. The anger and hatred I felt – because I could not outwardly express it – was turned inward. I began to hate my body and food became the enemy. I exercised like crazy and eventually ate only 1 small meal per day. After finally breaking that cycle, I swung to the other extreme and began to binge eat late at night. Other things replaced food until, at the age of 21, I got serious about facing and healing my emotions.

I share this with you because I think it is important to understand the devastating effects our relationship with food can have on our health. Maybe you’ve never suffered from anorexia nervosa, bulimia or obesity, but your emotional relationship with food is still worth examining. In an ideal relationship with food, you eat when you’re hungry, and you eat the healthy foods your body needs. Your body weight is healthy and you aren’t experimenting with the latest diet. Healthy eating is your way of life, and your physical wellbeing reflects that – not just your body, but your energy level, mood and internal health as well. So come on this journey with me and let’s explore some of the common emotions or situations that can trigger unhealthy eating. Pay attention to whether any of these strike home for you. If so, try substituting some of the alternatives I suggest so you can begin healing your emotional relationship with food.

Angry Eater: When you are very angry with yourself or someone else, do you turn to food? Maybe you’re mad because you made a mistake and so you beat yourself up with food. Try confronting and expressing your anger in a healthy way, and then forgive and let it go.

Stress Eater: According to Dr. Phil, “when you are under stress, your body releases hormones that automatically stimulate your appetite and set off cravings, prompting you to eat huge quantities of fattening food”. Take 15 minutes of quiet alone time or a 15 minute brisk walk instead.

Convenience Eater: You don’t have time or don’t feel like making something healthy to eat, so you grab whatever is convenient – fast food or take home, chips, donuts, etc. Keep healthy and convenient foods around the house and at the office – fruit, granola bars, Lean Cuisines, string cheese, and yogurt.

Tired Eater: Morning comes around or the afternoon energy runs out and you need a kick of sugar to keep you going. You load up on cookies, cake or other sugar snack foods and you’re off and running until you crash. Try getting 8 hours of sleep at night, exercising regularly, taking vitamins or taking a short cat nap.

No Waste Eater: Were you taught to never waste food? Were you reminded of all the poor children that had nothing to eat? Now you cannot bring yourself to leave anything on your plate or throw away any food. Put smaller portions on your plate. Give yourself permission to stop eating when you’re full. Work in a homeless shelter serving food or give food to the poor so you don’t feel guilty.

Self-Disgust Eater: You look at yourself and hate what you see; you eat or deprive yourself of food to mask the feelings you have, and so starts the cycle of abuse. Work on loving yourself in every way you can – pamper yourself, repeat positive affirmations, stick up for yourself. Invest in gaining confidence and self-esteem.

Boredom Eater: This is me. I don’t feel like doing laundry or cleaning the house. I’m tired of working, playing cars or watching TV. It’s cold outside and so I open the food cabinet. Hmmm. I wonder what I can eat. Get creative and find something fun and different to do. Switch projects and start something new. Make a phone call to a friend.

Fear of Intimacy Eater: Do you eat to hide yourself and avoid getting too close to someone? Sometimes reaching out to people can be a very scary and hard thing to do. Maybe you’ve been hurt too many times by loved ones. Seek help to heal your pain. Search for supportive and loving people that you can depend on. Take baby steps to reach out and trust someone.

Hopeless Eater: Have you just completely given up? Maybe you’ve tried too long to lose weight or given too much to your marriage, and nothing seems to change. You feel hopeless and so you just say, “Who cares? I’m just going to eat whatever I want”. Or maybe you’ve lost your appetite all together. Change your thoughts. Focus on the positive and keep a gratitude journal. Look for the bright side of everything. Search for the sunshine and you will find it.

“See Food” Eater: You know the saying, “I’m on a seafood diet. I see food and I eat it”. Are you the type of eater that constantly grazes? If the food is in front of you, you eat it without really thinking about it. You may or may not be hungry – it’s just a habit. Graze on low-fat and healthy foods. Keep the fattening foods at the grocery store. Work on being more conscious of how much food you are taking in.

Choosing a Great Coffee Cup

Choosing a Great Coffee Cup

Looking for the best cup of coffee? Do your homework first! Coffee is coffee, right? Wrong! Quality coffee is the RIGHT coffee. Ignorance is bliss, yes? Wrong again! An informed consumer is always ahead of the game. Choosing your coffee is not any different from picking out a holiday ham. You are fussy about the bread you buy or how much sugar is hiding in your kids cereal. Be discriminating about your coffee. Be informed. The informed coffee consumer is always ahead of the game. From the freshly roasted coffee beans, all the way to the cup you use, choose your coffee wisely. Don’t stick your head in the consumer sand bucket and settle for less than the best. Being willing to accept the coffee commercials and hype they feed us as gospel can cause you to settle for second-rate, low quality coffee beans from a year ago. Vacuum sealed cans were designed to make you think your coffee is fresh and bursting with flavor, when you hear the seal pop. Don’t buy it!

If you start with fresh you get fresh. Quality gourmet coffee is roasted hours prior to shipping and is at your door step within…at the most a week of roasting. It should arrive in a vacuum sealed bag with a breathing seal. Starting with fresh high quality beans means being willing to settle for nothing less than the best high quality coffee beans you can find. Most sites that sell coffee offer fresh ground coffee beans as an option. If you don’t own a coffee grinder, this may work for you until you can purchase one. Purchasing coffee from one of the coffee sites offering this option will at least ensure that your coffee is reasonably fresh, however, it needs to be used up right away, or stored properly. If you buy coffee already ground, you as the consumer want to bear in mind that already ground coffee loses the original quality quickly. Storing coffee in a mason jar with a tight lid on a cool shelf in the pantry is a wonderful way to keep it palatable for up to a month.

Ever purchase ground coffee in the store, open the can, take a whiff, and it smells wonderful? Inside of 24 hours that same can of coffee will not only lose potency, but will smell like it’s been sitting there on the counter for months (a trained nose detects this after a little bit of practice). There are two basic reasons for this phenomenon:

1. The coffee in the can is gleaned from poor quality beans to maximize the profit margins of the mass producing retail market industry. These coffee beans are either low quality arabica beans or they are robusta beans, which are like a weed in the coffee world.

2. The coffee was roasted months ago, vacuum sealed and the quality in the fresh roasted coffee beans is broken down significantly. This is done to meet mass demand in a hurry.

3. (I know I said there were only two, but this one is nagging at me) When you lose flavor you destroy the antioxidants! Antioxidants are our justification for drinking coffee in the first place! Justify your case!

Are you convinced by now that there is no substitute for good quality coffee? Buying quality freshly roasted beans is the best option. Although it does require an initial investment of a good quality grinder, it is well worth the investment. A decent quality grinder can be purchased at your favorite online coffee retailer for between thirty to fifty dollars. Put it on your Christmas wish list to Santa! Hang on, I need a second cup of coffee. There, that’s much better. By the way, I had to make a second pot. Fresh ground and freshly brewed coffee doesn’t last at our house more than 5 minutes, and our pot holds 10 cups. We like it fresh to the last drop! A dyed-in-the-wool coffee lover craves the freshly ground bean.

To complete your investigation and make an informed decision regarding the purchase of freshly roasted coffee beans, you will discover an interesting difference in the spent coffee grounds when comparing store run-of-the-mill name brand coffee to freshly ground. After brewing, grocery store coffee grounds are dead and fall in a heap when they are discarded. They stick together, plop out of the basket, and are not fluffy as they should be. Freshly ground, high quality spent coffee beans are fluffy and moist. You can run your fingers through the fluffy spent grounds and they almost float and feel alive. Once you’ve handled fresh ground gourmet coffee beans in your hand, after brewing, you will agree there is no contest. Freshly ground coffee beans are superior to any other. It is no small wonder that your plants love the spent grounds from fresh ground coffee. They thrive on it as much as we do our first delectable cup…second…and third. Even plants prefer the freshly ground coffee beans and seem to thrive on the hidden nutrients still looming in the recyclable beans. Another justification for our love of good coffee. Not that we need any.

Still not convinced? Does your coffee taste old or burnt an hour after brewing? Coffee made from freshly ground beans stays fresh in the carafe as much as 4 times longer, if it lasts that long at your house. The acid build up is at a minimum and the quality is mouth-watering. There is nothing like it on the planet known to man, beast, and plant life. Once you switch to freshly ground coffee beans, you will never want another cup of stored grocery store coffee again! You think you are addicted to coffee now? Just try freshly ground quality coffee beans. You will be hooked for life! Choose freshly ground coffee, grind it fresh, brew it fresh, drink it fresh. Find a quiet spot, sit back, savor the taste, and simply enjoy the drink of a lifetime. The best cup of Joe begins with freshly roasted high quality coffee beans.

Coffee Beans and Coffee Concerns – Enlightening All Coffee Buffs

Coffee Beans and Coffee Concerns – Enlightening All Coffee Buffs

The seeds produced by the coffee plant are the coffee beans. Though these are referred to as beans they are not really beans in the true botanical sense of the word. The coffee plant bears red or purple fruits which are also called cherries or berries of coffee and the stone that lies inside is the ‘bean’ which is the source of coffee. Two stones lying with their flat sides together usually constitute the coffee bean. It is from this bean that coffee is produced that can be used to produce a variety of coffee beverages like espresso, latte and cappuccino using the right coffee makers- espresso machines etc. It may be mentioned that a small percentage of any crop of coffee cherries contain a single bean in the cherries instead of the usual two. Such berries are called pea berries.

Coffee beans facts Some 0.8% to 2.5% caffeine is contained in the endosperm of the coffee seed or bean. This caffeine content gives them the characteristic flavor for which the plant is cultivated. Several species of the coffee plant are there and the seeds of each species produce coffees having slightly different tastes. Variation can be observed in the flavors of different genetic subspecies also and the coffee varietals- where the coffee plants are being cultivated.

Coffee beans are a major item of export of many countries. Coffee Arabica is the species that makes up the major portion (70-75%) of the world trade. The other important coffee species of coffee cultivated is the Coffee canephora. This is grown where the Coffee Arabica does not thrive.

Processing of coffee beans The coffee beans are processed before they are readied for use in preparing espresso, latte, cappuccino and other special coffee drinks using coffee makers- espresso machines and the like. The processing begins with the beans being removed from the coffee cherries. The fruit is then discarded or made use of as a fertilizer. The bean or seed of coffee is then ground and used in the preparation of beverages of various kinds using a coffee maker or espresso machine.

Coffee beans and espresso beans A difference between ordinary coffee beans and the espresso beans is there. The espresso beans tend to be a concoction of beans. These are almost always a relatively dark roast like a Vienna or light French roast. This is seemingly a trade secret. So, even though the formula of the blend can be discovered the exact amounts or proportions in which the constituents are to be blended cannot be easily found out.

Flavoring of coffee beans There is also the process of flavoring the coffee beans in an attempt to work upon their natural flavor to meet some purpose. Natural oils are usually used to achieve this. Half an ounce of oil is usually to be added to a pound of beans for the flavoring to be done.

The primary concern of all coffee lovers being the flavor of the drinks, special attention needs to be given to ensure that the best flavor is obtained from the coffee beans. This is of crucial importance in case of preparation of espresso, cappuccino, latte and all other special coffee beverages. The superior coffee makers and espresso machines can also deliver the best results i.e. brew the perfect drinks only if the best flavored ground coffee beans are used. Many of the world class coffee makers [http://www.finest-coffee-makers.com/index.html] and espresso machines of the day has been reported to be failing to deliver desirable brews owing to the use of coffee beans that were not up to the mark.

The real flavor of the coffee beans starts developing with the growth of the plant and is influenced by the climate of the place where it is grown. Of course, the particular species of the coffee plant also matters in the developing of the flavor. The processing of the bean i.e. the processes that the coffee beans are made to undergo through after they are extracted from the coffee fruits also affects their taste and flavor.

Roasting helping bring out best flavors Roasting of the beans is an important process that helps bring out the real vibrant flavor of the beans. The carbohydrate and fat content of the coffee beans get transformed to aromatic oils by the heat of the process. This gives rise to the great coffee flavor which is cherished by the people from all corners of the world.

Different types of roasting of the coffee beans also have different effects on the coffee produced i.e. varying of the composition. So, while light roast produces light flavored coffee the medium roast leads to preparation of a sweeter and fuller-bodied coffee. Again, dark roast that requires a long roasting time produces a spicy and sweet deep tasting coffee. The characteristic flavors of coffee that are a result of particular roasting are produced in the brews prepared by the coffee makers [http://www.finest-coffee-makers.com/index.html] and espresso machines of the day too.

Selecting best coffee beans and ensuring their freshness It is the best coffee beans that are to be selected. This is determined from the region where they are procured from. The coffee planted in a particular region and influenced by its climate produces a distinctive flavor in its cherries and beans (seeds). The Arabica coffee is considered as the very best. Gourmet coffee drinks are made using this coffee. Other varieties like the Robusta beans have been known to have more caffeine content and lesser flavor. These are also prepared cheaper.

Keeping the coffee beans fresh is also very important. These are to be kept sealed in an air tight container. To take care of freshness in the coffee beverages that you make using your coffee maker or espresso machine you need to purchase whole beans of coffee from specialty shops. These beans are to be used within a week of purchase. Only then can you get to enjoy perfectly flavored coffee drink. It is always preferable to gave a good coffee grinder at home and prepare freshly ground coffee for your brewing purpose. Pre ground coffee often lacks much of the flavor and aroma that are the hallmark of premium coffee. On the other hand freshly ground coffee provides more nutritional benefit and ensures the best flavor.

Diet And Fitness Programs

Diet And Fitness Programs

Diet refers to the intake of food and nourishment for the growth and maintenance of the body. Dieticians or nutritionists consider a diet as a balanced meal that contains appropriate portions of all nutrients. A good diet helps a person to maintain good health. Fitness is the overall well being of the body. Diet is a therefore an important part of fitness. Read the rest of this entry

Interested in Becoming Personal

Interested in Becoming Personal

I talk to a lot of people who are interested in becoming personal trainers. In this article, I will briefly share some thoughts on motives, attitudes and resources if you are thinking of becoming a personal trainer. I would recommend that you start by getting a legitimate certification. You can research the internet or talk to personal trainers at health clubs or private studios.

As a suggestion, you could check out the International Association of Resistance Trainers, ISSA or ACE. These three certification organizations can be found on the internet and have several areas for you to consider. When considering a legitimate certification program, check out personal training / liability insurance. Be sure that the certificate you earn will have clear guidelines on how to purchase insurance once you actually start to train clients. There are many fitness certifications that are not recognized by any insurance companies, stay away from these. If you choose to train without insurance, you are taking a big risk. Depending on the physical location of where you will train your clients (club, private training studio, corporate fitness center) you will need to check with their individual requirements regarding acceptable certifications and insurance policies.

After you have done your research on the above issues, if you are still interested, get started today! Whether you remain interested (out of the people who go into fitness training, many more drop out than stick with it) you can always use the information to further your own personal fitness programming. I believe that your initial training / certification will never be a waste. You will want to check out other certification programs later (may be required based on place of employment) in order to get plenty of exposure to all the different training methodologies.

Try to stay grounded – many programs are not that reality based. With any training information, ask yourself the question: How will I use this for my own, as well as my clients, fitness program? I have many doctors, other trainers and people with sports / human performance degrees who hire me to help with training issues. The rubber hits the road when you have a client who is depending on you to give them a cardio, strength training, eating, supplementation, injury recovery and / or flexibility program complete with personalized scheduling. You do not need to have all the answers but try to establish your own process for giving them the answers or effective referrals for what they need.