Better Than a Gym!

Blog Articles

Metabolic Health- San Diego April Meeting

Date: April 6, 2023  Author: Jeff Leave a comment

It’s time for another Low Carb San Diego meeting with new speakers, new vendors and new friends to meet and greet.

Saturday, April 22nd from 2pm-4 pm

at The TriSystem Center

8898 Clairemont Mesa Blvd., Suite J

San Diego, Ca 92123

This month we have a great speaker who will help us navigate the brain/weight connection. If you are having problems sticking to a nutrition and exercise plan or you just don’t think your body is responding despite your best efforts, this meeting is for you. Streaming live on the TriSystem Facebook page.

Tell us on Facebook that you’ll be going here:

https://fb.me/e/MqpUXguc

Too much of a good thing can be a bad thing!

Date: September 24, 2018  Author: Jeff Leave a comment

Some people believe they should stay completely away from wheat, gluten and all starches. There a those who stay in ketosis using alternatives to bread, pastries and sweets. They successfully stay low carb with artificial sweeteners, sugar alcohol and modern food products that mimic a high carb diet. This is an interesting method in that in the absence of calorie concern, portion control could get out of control. You could still be in ketosis while consuming way more calories than you need. Consuming Stevia, erythritol, Sucralose and other sweeteners multiple times a day, everyday may cause other imbalances in digestion, hormones and thus, your health.  This could be why you have plateaued!

Tina Kotterman reminds me that treats are just that, treats.  Treats, by definition are not supposed to be eaten everyday.  They are supposed to be things that enhance an event or celebration, not a commonplace food that you expect everyday.  If you develop that mindset, you’ll be able to manage healthy eating better both physiologically and psychologically.  So how is your mindset?

Do you depend on “keto safe” foods that you can eat large quantities of?  or can you eat 1 -2 small slices of a low carb pizza (like the recipe in my newsletter below) and receive the benefit of a small portion of legumes in your diet.  The American habit of eating a whole pizza or even a half of one is in part, one of the reasons we’ve gotten to this modern health dilemma.  There may be valid health conditions that warrant a no bean diet but,  just because it’s not “Paleo” is not a reason to banish all legumes from your diet for ever.  They actually have nutrients in them.

If you like what I’m saying and you want to check out the TriSystem recipe mentioned,  please click below and get my newsletter emailed to you.  If you’d like to get reminded when a post or article gets posted, view this post one my website and subscribe there.

Thanks for reading,

Jeff Kotterman

Here’s the link:

https://jeffkotterman.fitproconnect.com/Newsletter/2018/9/24/?LinkId=22515571

 

Agenda for This Saturday’s Low Carb San Diego Meeting

Date: September 17, 2018  Author: Jeff Leave a comment

The San Diego, Ca “chapter” of the Low Carb USA group is having its next meeting on Saturday, September 22nd from 12:30-2:30 pm.  All are welcome to this free meeting of those interested in the low carb high fat lifestyle.  Keto friendly and intermittent fasting vendors, resources  and support for our community will all be there!  This will be another great meeting over 50 people expected to come.  We will have the vendors in the reception area and the speakers on the exercise floor and it will be AIR CONDITIONED!

Location:  The TriSystem Center,  8898 Clairemont Mesa Blvd., Suite J, San Diego, Ca 92123

*If you are a regular, we appreciate you coming early to help set up chairs and tables.

Agenda:

  • 12:30 pm – Welcome from Jeff and Rachel, Brian will be away for a family wedding.
  • As Always –Lauren Hilemon Treats will be there selling her keto treats like  sweet pecans, peanut butter cups and coconut cups will also be available.  She has cookies and other treats all at a special discount for members.
  • 12:35 – 12:45 pm – Luke’s Ice Cream! Luke’s keto friendly frozen gourmet desserts will be available to sample and for sale. -Mint Chip and Vanilla!
  • 12:45 – 12:55 pm – Sasha Doppelt tells her Keto story.
  • 12:55- 1:05 pm The Keto Dessert Company specializing in Low carb, keto approved desserts will be there offering more samples and special discounts to our members.
  • 1:05 – 1:25 pm – Jeff Kotterman will be sharing new updates with the TriSystem Health Network and our Free Clinical Assesment.
  • 1:30 – 2:00 pm  Our Featured Speaker: Dr Ben Bocchicchio Presenting- Synergy: High Intensity Exercise & Low Carb – Dispelling many popular myths about exercise and diet
  • 2:00 – 2:10 pm Rachel Gregory will be there with her new book to sign with some of the best recipes available for the keto community and her famous raffle of free prizes.
  • 2:10 – 2:20 pm Dr. Brian Lenzkes, is available for 1 hour medical consultations on Saturday, September 29th.  We will be reserving appointment times at the meeting.
  • 2:10 – 2:20 Lamonte Lamareoux will be presenting the LEVL device for indirectly measuring ketosis.
  • 2:20 – 2:30 pm Doug Renolds and Pam Devine,  the founders of Low Carb USA will also be there to share updates in the Low Carb communities all across America.
  • 2:30 – 3:00 pm Close of meeting.

*If you are a regular, we appreciate you helping at 2:40 pm to help clean up chairs and tables.

Invite your friends and pay it forward!

Date: August 8, 2018  Author: Jeff Leave a comment

The San Diego, Ca “chapter” of the Low Carb USA group is having its next meeting on Saturday, August 18th from 12:30-2:30 pm.  All are welcome to this free meeting of those interested in the low carb high fat lifestyle.  Keto friendly and intermittent fasting vendors, resources  and support for our community will all be there!  This will be our best meeting so far!

  • Luke’s keto friendly frozen gourmet desserts will be available to sample.
  • Dexa scans will also be available,  please preregister for your Dexa scan at www.body-comp.com/trisystem before all the slots are taken.
  • A keto dessert company specializing in cheesecake and cookies will be there offering special discounts to our members.
  • Lauren Hilemon will be there selling her keto treats like  sweet pecans, peanut butter cups and coconut cups will also be available.  She has cookies and other treats all at a special discount for members.
  • There will be a low carb/keto meal prep company also there that provides fresh ready-to-eat meals do you don’t even have to cook!  Just heat and eat.  They provide special pricing and bonuses to our members.
  • Rachel Gregory will be there with more info about her new book and some of the best recipes available for the keto community.
  • Dr. Brian Lenzkes, the founder of this group, will be there and we will be scheduling personal, one-to-one sessions with the low carb doc, known internationally through his own success, the success of his patients and his many interviews and appearances.
  • Doug Renolds and Pam Devine,  the founders of Low Carb USA will also be there to share their vision for Low Carb communities all across America.

Reply to this email and let us know you’ll be there August 18th,  12:30 pm at

TheTriSystem Center,  8898 Clairemont Mesa Blvd., Suite J, San Diego,  Ca 92123

TriSystem to Host the March Low Carb SD Club Event

Date: March 13, 2018  Author: Jeff Leave a comment

You asked for it, you got it!

This next meeting is FREE!

The meetings started by Dr Brian Lenzkes and his team of professionals continue with the March meeting of the Low carb SD Club.  Come join us for more round table discussions, questions and answers, motivational testimony and more.  We will provide different resources and interesting low carb lifestyle tools, people and event s each month.  Here is how it works:  We provide the venue, people and organize the event each month, to include a cool website.  You help to provide and promote the Low Carb SD Community by becoming members and inviting others to join in the fun.  If you already are involved with one of our programs, YOU ALREADY ARE A MEMBER.  See the list:

  • We will have approved compelling authors for book signings.
  • We will have programs and tools presented and available.
  • We will have opportunities for clinical measurement like RMR testing, Dexa scan and caliper body comp.
  • We already have several PAID MEMBERS. Are you one?
  • If your not on the list, becoming a member is easy, Just go here.  

We will offer a founding members price for the following months.  It’s just introductory $17 a month, no commitment, it’s month to month! As long as you keep your membership, the price will stay the same.  as our membership grows, the price will increase for new members.  Be a Founding Member! Well worth it to continue to grow what we’ve started into something even better!

To Wheat or not to Wheat, That is the Question

Date: December 7, 2016  Author: Jeff Leave a comment

http://thescienceofeating.com/wp-content/uploads/2011/12/Book-Carbohydrates-Whole-Grains.jpg

 On going nutrition questions and controversy surrounding this American staple grain have prompted me to summarize research surrounding bread, flour and pasta.  Here is the following supported statements regarding wheat and grains by TriSystem and the National Association of Sports Nutrition.

Do you need to eat wheat?

No. You don’t need to eat any one particular food — be it grains, apples, kale, or fish.

But you need carbs. The amount of carbs you need depends on your activity level.

If you exercise fairly frequently, then you’ll likely do best with a moderate carb intake. Not getting enough could mess with your metabolism, stress hormones, and muscle-building hormones.

If you’re sedentary, have blood sugar issues, and/or need to lose a bunch of weight, then you’ll likely do best with a lower carb intake.

You could replace whole grains with a variety of other high-quality carbs, like potatoes, sweet potatoes, fruit, legumes, squash, yuca, and yams. You’d be able to get all the carbs you need, in addition to plenty of fiber and a wide array of beneficial phytonutrients.

Trying to eliminate grains entirely is going to be difficult in even the best of circumstances.

In a life that involves family holidays, birthday parties, work functions — any instance where others are preparing the food — completely cutting out grains if you’re not suffering from celiac or a sensitivity becomes way, way more trouble than it’s worth.

The position that all grains are unhealthy and should be categorically avoided is too extreme.

So is the notion that grains are inherent “superfoods” that everyone should consume in massive quantities.

Neither end of the spectrum is right.

Most people can be fit and healthy with a mixed carb intake that includes some whole grains (a few refined carbs can be OK, too).

Weigh the benefits against the risks.

Might wheat carry some low-level of risk for some people? Possibly.

Is it likely that the benefits of whole-grain wheat still outweigh this risk? Yes. The same is true for most whole grains — and whole foods — in general.  The key to nutrition and life is balance and that balance is the foundation of TriSystem.  In most cases, eliminating a whole food from your diet is a bad thing because of the nutrients it provides but, toomuch of a good thing can be a bad thing. 

Highly processed grains like white flour and  corn syrup are easily overeaten.  Better choices are sprouted grain breads like Ezekiel,  whole grain products like spinach wheat pasta and even sourdough can really minimize the overindulgence in grains.

Summarized from research  at: http://www.precisionnutrition.com/grain-wheat-debate

References:

Anderson A, et al. Whole-grain foods do not affect insulin sensitivity or markers of lipid peroxidation and inflammation in healthy, moderately overweight subjects. J Nutr. 2007;137(6):1401-1407.

Anderson AL, et al. Dietary patterns, insulin sensitivity and inflammation in older adults. Eur J Clin Nutr. 2012 Jan;66(1):18-24.

Andersson H, et al. The effects of breads containing similar amounts of phytate but different amounts of wheat bran on calcium, zinc and iron balance in man. Br J Nutr. 1983 Nov;50(3):503-10.

Ashat M, Kochhar R. Non-celiac gluten hypersensitivity. Trop Gastroenterol. 2014 Apr-Jun;35(2):71-8.

Aune D, et al. Dietary fibre, whole grains, and risk of colorectal cancer: systematic review and dose-reponse meta-analysis of prospective studies. BMJ. 2011;343:d6617.

Barbaresko J, et al. Dietary pattern analysis and biomarkers of low-grade inflammation: a systematic literature review. Nutr Rev. 2013 Aug;71(8):511-27.

Biesiekierski JR, et al. No effects of gluten in patients with self-reported non-celiac gluten sensitivity after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates. Gastroenterology. 2013 Aug;145(2):320-8.e1-3.

Biesiekierski JR, Muir JG, Gibson PR. Is gluten a cause of gastrointestinal symptoms in people without celiac disease? Curr Allergy Asthma Rep. 2013 Dec;13(6):631-8.

Bizzaro N, et al. Cutting-edge issues in celiac disease and in gluten intolerance. Clin Rev Allergy Immunol. 2012 Jun;42(3):279-87.

Brownlee IA, et al. Markers of cardiovascular risk are not changed by increased whole-grain intake: the WHOLEheart study, a randomised, controlled dietary intervention. Br J Nutr. 2010 Jul;104(1):125-34.

Campos-Vega, Rocio, Guadalupe Loarca-Piña, and B. Dave Oomah. 2010. Minor Components of Pulses and Their Potential Impact on Human Health. Food Research International 43(2): 461–482.

Carrera-Bastos P, et al. The western diet and lifestyle and diseases of civilization. Research Reports in Clinical Cardiology. 2001;2:15-35.

Cho SS, et al. Consumption of cereal fiber, mixtures of whole grains and bran, and whole grains and risk reduction in type 2 diabetes, obesity, and cardiovascular disease. Am J Clin Nutr. 2013 Aug;98(2):594-619.

Cordain L, et al. Modulation of immune function by dietary lectins in rheumatoid arthritis. Br J Nutr 2000;83:207-217.

Erickson RH, et al. Effect of lectins on the activity of brush border membrane-bound enzymes of rat small intestine. J Pediatr Gastroenterol Nutr 1985;4:984-991.

Falth-Magnusson K., et al. Elevated levels of serum antibodies to the lectin wheat germ agglutinin in celiac children lend support to the gluten-lectin theory of celiac disease. Pediatr Allergy Immunol 1995;6:98-102.

Fardet A.  New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?  Nutrition Research Reviews 2010;23:65-134.

Flight I, Clifton P. Cereal grains and legumes in the prevention of coronary heart disease and stroke: a review of the literature. Eur J Clin Nutr. 2006;60(10):1145-1149.

Giacco R, et al. Whole grain intake in relation to body weight: from epidemiological evidence to clinical trials. Nutr Metab Cardiovasc Dis. 2011 Dec;21(12):901-8.

Gilani GS, Xiao CW, Cockell KA.  Impact of antinutritional factors in food proteins on the digestibility of protein and the bioavailability of amino acids and on protein quality.  British Journal of Nutrition 2012;108:S315-S332.

Guptaa S, et al. Analysis of nutrient and antinutrient content of underutilized green leafy vegetables. LWT – Food Science and Technology. 2005 Jun;38(4):339-345.

Hamid R & Masood A. Dietary lectins as disease causing toxicants. Pakistan Journal of Nutrition 2009;3:293-303.

Hokama A, et al. Roles of galectins in inflammatory bowel disease. World J Gastroenterol 2008;14:5133-5137.

Hongyu Wu, Alan J. Flint, Qibin Qi, Rob B. van Dam, Laura A. Sampson, Eric B. Rimm, Michelle D. Holmes, Walter C. Willett, Frank B. Bu, Qi Sun. “Association Between Dietary Whole Grain Intake and Risk of Mortality: Two Large Prospective Studies in US Men and Women.” JAMA Internal Medicine, doi:10.1001/jamainternmed.2014.6283, online Jan. 5, 2015

Hsu WC, et al. Improvement of Insulin Sensitivity by Isoenergy High Carbohydrate Traditional Asian Diet: A Randomized Controlled Pilot Feasibility Study. PLoS One. 2014;9(9):e106851.

Imir T & Bankhurst AD. Inhibition of Natural Killer and interleukin 2-activated NF cell cytotoxicity by monosaccharides and lectins. Mikrobiyol Bul 1987;21:245-250.

Jang Y, et al. Consumption of whole grain and legume powder reduces insulin demand, lipid peroxidation, and plasma homocysteine concentrations in patients with coronary artery disease: randomized controlled clinical trial. Arterioscler Thromb Vasc Biol. 2001;21(12):2065-2071.

Jenkins DJ, et al. Effect of wheat bran on glycemic control and risk factors for cardiovascular disease in type 2 diabetes. Diabetes Care. 2002 Sep;25(9):1522-8.

Jensen MK, et al. Whole grains, bran, and germ in relation to homocysteine and markers of glycemic control, lipids, and inflammation. Am J Clin Nutr. 2006;83(2):275-283.

Katcher HI, et al. The effects of a whole grain-enriched hypocaloric diet on cardiovascular disease risk factors in men and women with metabolic syndrome. Am J Clin Nutr. 2008 Jan;87(1):79-90.

Kelly SA, et al. Wholegrain cereals for coronary heart disease. Cochrane Database Syst Rev. 2007;(2):CD005051.

Leenhardt F, et al. Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity. J Agric Food Chem. 2005 Jan 12;53(1):98-102.

Lefevre M, Jonnalagadda S. Effect of whole grains on markers of subclinical inflammation. Nutr Rev. 2012 Jul;70(7):387-96.

Lopez HW, et al. Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats. Nutrition. 2003 Jun;19(6):524-30.

Lutsey PL, et al. Whole grain intake and its cross-sectional association with obesity, insulin resistance, inflammation, diabetes and subclinical CVD: The MESA Study. Br J Nutr. 2007 Aug;98(2):397-405.

Ma Y, et al. Association between dietary fiber and markers of systemic inflammation in the Women’s Health Initiative Observational Study. Nutrition. 2008 Oct;24(10):941-9.

Maki KC, et al. Whole-grain ready-to-eat oat cereal, as part of a dietary program for weight loss, reduces low-density lipoprotein cholesterol in adults with overweight and obesity more than a dietary program including low-fiber control foods. J Am Diet Assoc. 2010 Feb;110(2):205-14.

Masters RC, et al. Whole and refined grain intakes are related to inflammatory protein concentrations in human plasma. J Nutr. 2010 Mar;140(3):587-94.

Pereira MA, et al. Effect of whole grains on insulin sensitivity in overweight hyperinsulinemic adults. Am J Clin Nutr. 2002 May;75(5):848-55.

Pusztai A. Dietary lectins are metabolic signals for the gut and modulate immune and hormonal functions. Eur J Clin Nutr 1993;47:691-699

Pusztai A, et al. Antinutritive effects of wheat germ agglutinin and other N-acetylglucosamine-specific lectins. Br J Nutr 1993;70:313-321.

Qi L, et al. Whole-grain, bran, and cereal fiber intakes and markers of systemic inflammation in diabetic women. Diabetes Care. 2006 Feb;29(2):207-11.

Rave K, et al. Improvement of insulin resistance after diet with a whole-grain based dietary product: results of a randomized, controlled cross-over study in obese subjects with elevated fasting blood glucose. Br J Nutr. 2007 Nov;98(5):929-36.

Sandström B, et al. A high oat-bran intake does not impair zinc absorption in humans when added to a low-fiber animal protein-based diet. J Nutr. 2000 Mar;130(3):594-9.

Schlemmer U, et al.  Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis. Mol Nutr Food res 2009;53:S330-S375.

Singh RP & Agarwal R.  Prostate cancer and inositol hexaphosphate: efficacy and mechanisms.  Anticancer Research 2005;25:2891-2904.

Tighe P, et al. Effect of increased consumption of whole-grain foods on blood pressure and other cardiovascular risk markers in healthy middle-aged persons: a randomized controlled trial. Am J Clin Nutr. 2010 Oct;92(4):733-40

Tighe P, et al. Effects of wheat and oat-based whole grain foods on serum lipoprotein size and distribution in overweight middle aged people: a randomised controlled trial. PLoS One. 2013 Aug 5;8(8):e70436.

Venn BJ, Mann JI. Cereal grains, legumes and diabetes. Eur J Clin Nutr. 2004;58(11):1443-14461.

Vitaglione P, et al. Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber. Am J Clin Nutr. 2015;101:251–61.

 

Choose your Thanksgiving Menu the TriSystem Way! Nutritious, Beneficial, and Tasty!

Date: November 21, 2016  Author: Jeff Leave a comment

The day is approaching and the choice is ultimately yours.  What are you going to fill your plate with?  How are you going to enjoy your day?

Following up on my “Battling Those Holiday Pounds” posted article, I’ve compiled the nutritional information for two traditional Turkey-day meals.  One has more calories and fat than most should consume in a whole day.  The other has 75% less calories and 90% less fat.  Both are traditional meals containing specific holiday foods.  The larger meal will most definitely cause fat to be stored.  The larger meal will cause drowsiness and discomfort for hours after the meal.  The smaller meal is balanced and fulfilling, leaving you energized and room for a small dessert meal two to three hours later.

What are you going to do on Thursday?

 

  Meal 1   Amt Description

Protein

Carbs

Fat

Calories
High Calorie Thanksgiving Day Meal, 42% of Calories from Fat
0.20 – turkey, bone removed Turkey, all classes, dark meat, meat and skin, cooked, roasted

88.85

0.00

37.30

714.27
0.75 – cup Potatoes, mashed, home-prepared, whole milk and butter added

2.96

26.32

6.66

166.95
0.33 – cup Gravy, turkey, canned

2.04

4.01

1.65

40.06
0.75 – cup Bread stuffing, bread, dry mix, prepared

4.80

32.55

12.90

267.00
1.00 – serving STOUFFER’S, Creamed Spinach, frozen

3.50

9.00

13.13

168.75
0.25 – cup Cranberry sauce, canned, sweetened

0.14

26.94

0.10

104.57
1.00 – roll (pan, dinner, or small roll) (2″ square, 2″ high) Rolls, dinner, plain, commercially prepared (includes brown-and-serve)

2.35

14.11

2.04

84.00
1.00 – pat (1″ sq, 1/3″ high) Butter, with salt

0.04

0.00

4.06

35.85
1.50 – glass (3.5 fl oz) Alcoholic beverage, wine, table, white

0.15

1.24

0.00

105.06

Meal 1

 Total Grams

104.83

114.17

77.84

1686.51
Total Cal

439.57

452.8

698.63
Total Cal %

26.06

26.85

41.42

 
  Meal 2   Amt Description

Protein

Carbs

Fat

Calories
Better choice Thanksgiving Day Meal, only 20% Calories from Fat
4.00 – slices Turkey breast meat

19.35

0.00

1.36

94.60
1.00 – cup Beans, snap, green, frozen, cooked, boiled, drained without salt

2.01

8.71

0.23

37.80
1.00 – small Sweetpotato, cooked, baked in skin, without salt

1.03

14.56

0.07

61.80
0.25 – cup Gravy, mushroom, canned

0.75

3.25

1.61

29.75
1.00 – oz Bread stuffing, bread, dry mix, prepared

0.91

6.14

2.43

50.37
1.00 – roll (1 oz) Rolls, dinner, whole-wheat

2.44

14.31

1.32

74.48
0.25 – oz GFA Brands, Inc. Smart Balance

0.00

0.00

2.25

8.02
4.00 – fl oz Apple juice, frozen concentrate, unsweetened, diluted with 3 volume water without added ascorbic acid

0.17

13.80

0.12

56.21
8.00 – fl oz Carbonated beverage, club soda

0.00

0.00

0.00

0.00

Meal 2

 Total Grams

26.66

60.77

9.39

413.03
Total Cal

106.9

238.67

84.12
Total Cal %

25.88

57.79

20.37

 

 

 

 

 

How “NATURAL” is this ingredient in the food you’re eating?

Date: January 28, 2015  Author: Jeff Leave a comment

A client just asked me about this Almond Milk Creamer. Check it out…

SilkAlmondCreamer2

There it is again that ambiguous ingredient “natural flavor” Research shows that even with all the regulations and new organic certifications it’s a confusing and misleading mess!

The definition of natural flavor under the Code of Federal Regulations is: “the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional” (21CFR101.22).

Certainly a mouthful!

In other words, it could include beef by-products, but not necessarily.

Any other added flavor therefore is artificial. (Although monosodium glutamate, or MSG, used to flavor food must be declared on the label as such, similar additives or derivatives of MSG that are not exactly that chemical could be listed as natural flavoring.  Example of these are autolyzed yeast extract and hydrolyzed soy protein). Both artificial and natural flavors are made by “flavorists” in a laboratory by blending either “natural” chemicals or “synthetic” chemicals to create flavorings.

Gary Reineccius, a professor in the department of food science and nutrition at the University of Minnesota, explains that  the distinction between natural and artificial flavorings is based on the source of these often identical chemicals. In fact, he says, “artificial flavorings are simpler in composition and potentially safer because only safety-tested components are utilized.

 “Another difference,” says Reineccius, “is cost. The search for natural sources of chemicals often requires that a manufacturer go to great lengths to obtain a given chemical.  This natural chemical is identical to the version made in an organic chemist’s laboratory, yet it is much more expensive than the synthetic alternative.”

End result: Consumers wind up paying the price for natural flavorings, and according to Reineccius, these are in fact no better in quality, nor are they safer, than their cost-effective artificial counterparts.

So what about the flavorings used in organic foods? Foods certified by the National Organic Program (NOP) must be grown and processed using organic farming methods without synthetic pesticides, bioengineered genes, petroleum-based fertilizers and sewage sludge-based fertilizers. Organic livestock cannot be fed antibiotics or growth hormones. The term “organic” is not synonymous with “natural.” The USDA’s Food Safety and Inspection Service (FSIS) defines “natural” as “a product containing no artificial ingredient or added color and is only minimally processed (a process which does not fundamentally alter the raw product) may be labeled natural.” Most foods labeled natural, including its flavorings, are not subject to government controls beyond the regulations and heath codes.

The NOP food labeling standards (effective October of 2002) include a National List of Allowed Synthetic and Prohibited Substances. This list has a section on allowed non-synthetic substances, some with restrictions (205.605(a)) for products labeled “organic” or “made with organic ingredients.” Four categories of organic labels were approved by the USDA, based on the percentage of organic content: 100% Organic, Organic, Made with Organic Ingredients, and Less than 70% Organic. Natural flavors, then, can be considered NOP compliant as “organic” when used under the 95% rule (flavorings constitute 5% or less of total ingredients and meet that meet the appropriate requirements) if their organic counterparts are not available. “Made with organic ingredients” can be used on any product with at least 70% organically produced ingredients.”

According to the National List, under section 7CFR205.605(a)(9), non-agricultural, non-organic substances are allowed as ingredients that can be labeled as “organic” or “made with organic,” including “flavors, non-synthetic sources only, and must not be produced using synthetic solvents and carrier systems or any artificial preservative.” Other non-synthetic ingredients allowed in this section include: acids such as microbiologically-produced citric acid, dairy cultures, certain enzymes and non-synthetic yeast that is not grown on petrochemical substrates and sulfite waste liquor.

So, the bottom line is that you have to read those labels carefully. “Natural” might not be so natural, and that even some organic foods might contain some of these “natural flavors.” There are still many grey areas for consumers and producers alike.

Research is being done and attempts are being made to produce more organic flavorings, but the process is slow. We as consumers need to be more aware of what ingredients go into our foods and also demand that the government sticks to its responsibility to regulate these ingredients and make sure that the information is discloses on EVERY label.

Sources for this article include:

http://www.ehow.com/list_7409993_fda-regulations-natural-flavors.html
http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5088008
http://www.scientificamerican.com
http://www.kisswebpage.com/msg/

Your Thanksgiving Day Strategy

Date: November 28, 2013  Author: Jeff Leave a comment

The Bird

Battling those Holiday Pounds!

Studies show the average weight gain around this time of year among those who are weight conscious is five to ten pounds. Those who are not concerned about weight could gain a whole lot more. So what’s the answer? Avoid all the delicious, good food surrounding the various holidays this time of year. Dramatically cut back on everything else. If this was the answer, the holiday weight gain statistic would not exist. Forgo the food connected with our holiday celebrations and you might as well skip the whole holiday season. Since becoming a hermit is not the healthy answer for weight and body composition maintenance, we must find another answer.

That solution, in a nut shell (pardon the pun) is variety and moderation. Specifically, the number of meals you eat per day will definitely influence pending weight gain. Even the most meticulous calorie counters realize that they need a specific amount of calories per day. So they save up their calories for that one special meal. Have you every skipped breakfast or only had a light snack to eat before Thanksgiving? It seems to makes sense. If your limit your calories to 1,500 a day, why not in one delicious, holiday splurge. The problem with this calorie math is your body is only capable of processing food at a specific rate. For example: if a man is dying of dehydration, it will not benefit him to connect a fire hose to his mouth. The water just can get in that fast. Therefore, to be in energy balance, over the time it takes to consume a meal and the time it takes to digest and absorb that meal, we should be burning close to the same amount of calories.

It is not the amount of calories we eat per day that matters but, the amount of calories and nutrients we consume per meal.  So how do we apply this to the holiday season. Don’t think you’re doing well by sleeping late, skipping meals, waiting for that one big meal. Don’t set your body up for laying in the couch, watching television while it attempts to process this breakfast-lunch-and-dinner-in-one. You’ve just lowered your daily calorie expenditure, increasing the chance that your body will store most of what you’re eating as fat.

Skipping meals and then exercising very hard, right before the big meal increases calories burned but, if you haven’t eaten very much since the night before, you could actually slow your metabolism, burning muscle. Exercise helps curb the appetite in some people but, actually increases it in most because of the temporary calorie deficit.

The right way:

Your body likes routine. If you normally get up at a certain time, get up at that time. Try and eat as soon as you wake and eat breakfast, snacks and lunch like you normally would. If exercise is part of your routine, then keep it there. If it is not, this is not the day to start. Eating meals at the time you normally eat them will actually raise metabolism (compared to skipping) and give you nutrients and calories when your body needs them. This will reduce cravings and hunger before your holiday meal, especially if you have a snack or meal right before you get together. Don’t deny yourself the traditional holiday foods. Fighting to avoid them usually ends up in one or two melt downs that are worse than if you served yourself with various samples.

Thanksgiving DinnerThe key is portion control and variety. A plate that has a little of everything is better than a plate that only has the biggest baked potato. Try and put a little of everything on your plate, even if you don’t particularly care for something. The more you try new and different foods, the more likely you are eating a balanced meal. Don’t use the biggest plate, either. Choose to fill a smaller plate or, when given a larger one, fill your plate out to the sides. Try not to stack food high. Keep it all the same level. If there is a boarder or pattern in the china, attempt to serve yourself within the lines. Be sure to get some protein, carbohydrate, vegetable and a little fat. Drink between eight and sixteen ounces of fluid with your meal, water being the first choice.

With a snack before, a full day of eating, routine exercise and a well balanced plate, we should all survive the holidays with little weight gain and a good taste of everything. Having a little of everything eases the pressure of trying to decide what to eat, satisfies your taste buds and balances your meal. Have fun with family and friends this holiday season but, not at the expense of growing out of those jeans around New Year’s resolution time. Good luck and God Bless!!

Comparison of traditional Thanksgiving Day meals.  See This link

Choose your Thanksgiving meal

Jeff Kotterman is the recommended Sports Nutritionist for several fitness based businesses. He is an experienced instructor whose research has benefited the health of thousands clients. If you have questions or would like a program developed specifically for you call (858) 694-0317, e-mail: jeff@trisystem.com

A Really Good Source for Vegan Recipes

Date: December 13, 2012  Author: Jeff Leave a comment

As a sports nutritionist, the subject of vegetarianism is quite controversial.  Validated as an alternative therapy to treat forms of inflammation, heart disease and even cancer, various degrees of vegetarianism have been shown to be effective.  Viewed as extreme by some, especially those meat lovers, vegetarians have their place among environmentalists and alternative practitioners.

My question is:  Can someone maintain optimal performance or body composition on a vegan diet?  Is it possible to maintain or even increase skeletal muscle mass without animal protein in the diet?  As a practicing master sports nutritionist, I have found it to be challenging to write menus that stay within targeted macronutrient and calorie ranges without foods that are mostly protein.

None the less, in a back-to-the basics interview with one of my mentors, the grandfather of fitness, the late, great Jack LaLane, I was asked by Jack, "Do you eat the recommended 3-5 services of vegetables a day?"  I did not.  In the latest NASN Personal Training textbook it recommends replacing meat, including fish and chicken with fruits, veggies and whole grains as main dishes.  So even for fitness and performance, it is now becoming widely accepted that  the meat on your plate should be more like a side than the main dish.

So the question remains:  how do we get all these veggies in and make them delicious.  Steamed broccoli every night just does not sound like a good time.

Problem solved.  My good friend and colleague, Liz Eddy has created a great contemporary website of vegan recipes that gets updated regularly with new ideas from her juice to her desserts, I'm sure you'll find something you like, I know I did. 

Check it out: http://fitfoods.com

and whether your vegan or not, Eat your veggies!