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Don’t Miss this Special Low Carb – San Diego Meeting!

Date: March 6, 2023  Author: Jeff Leave a comment
  • If you know someone dealing with cancer or a friend or relative of someone, this interview is for them! Don’t miss this inspiring, informational live interview with Jean, a Keto cancer survivor.
  • If you want to see Doug Reynolds and Pam Devine in person in San Diego for the last time for a while, please come and wish them well!
  • If you want to check out exciting new products and meet other LCHF metabolically conscious people, Please Come!

It’s best to SHOW UP IN PERSON!!! SO PLEASE ATTEND THIS MEETING the old school way – actually be there.

The Meeting will be held at the TriSystem Center, 8898 Clairemont Mesa Blvd., Suite J, San Diego, Ca 92123. The front entrance is in the inside corner of our L-shaped building.

Please Share this post with all who you think may benefit!

on Facebook the event is here:

https://fb.me/e/CBXRWHES

Dr. Ben Returns to San Diego!

Date: July 28, 2022  Author: Jeff Leave a comment

Join us for another San Diego Low Carb Meeting!

San Diego Metabolic Health Meeting Sponsored by Low Carb SD

You saw him at the Low Carb USA Symposiums. You saw him at previous Low Carb San Diego meetings before covid. Now, back by popular demand is your opportunity to see exactly how Dr. Ben Bocchicchio’s innovative and unique training program has continued to help people in various metabolic conditions. Come with your note pad. Learn from this double Phd. and his 45 years of experience and wisdom. He started fitness for low carb before low carb was even a thing!

This is a FREE event!

Low carb vendors welcome with previous approval.

See you tonight, 6:30 pm

Date: January 15, 2019  Author: Jeff Leave a comment

Find out the answer for free tonight!

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

 

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

 

 

 

 

 

Did you Miss the Nutrition Seminar? Well Here it is….

Date: April 20, 2013  Author: Jeff Leave a comment

Thank you all for coming back on the 12th to listen to me talk again on nutrition.  If you missed it, you can watch it or re-watch it below.  I got a lot of positive feedback from those who attended.  They say they were motivated by it.  The talk was called, “Eating for Pleasure and Benefit.”    Here is a flyer that was my second choice.  It is a good graphic of what is explained in  the presentation:

Challenge Nutrition Seminar

Watch the seminar here: http://youtu.be/lgKmaQ1ho2c

Tonight’s Seminar: Eating for Benefit and Pleasure!

Date: April 12, 2013  Author: Jeff Leave a comment

Hey, just in case you’ve been hiding under a rock, shut off from all emails, Facebook, the TriSystem website, texting, Twitter, Instagram and all other forms of modern social life, here is a News Flash….  We are going to have a great hour talk TONIGHT about how you can “Get Your EDGE” when it comes to eating.  Nutrition can be complicated and confusing.  Food seems to be so polar.  Good food that tastes good, has no harmful stuff in it and actually does something good for your body seems to be really hard to find.  If it tastes bad, it is not necessarily good for you and if it tastes good, it is not necessarily bad for you.  Come by tonight and let’s talk about this and sort it all out!  Please repost, send and share this event with everyone!

Free Seminar 6:30 pm,

7710 Balboa Ave, Suite 322,

San Diego, CA  92111

Last Chance

Tonight is the Last chance you have to enter the TriSystem EDGE Challenge.  Don’t Miss This.  It is a great opportunity to set the tone for your attitude and outlook for the summer and the rest of 2013.  See more information here.  If you pre-register, you get a discount code for all things TriSystem!

To better prepare you for the evening, Challenge participants should already be logging what they are doing.  From last week’s seminar, we learned that key tools in really making a difference are:

  • assessment
  • accountability
  • progression

Therefor, don’t forget to use your logging tools.

  • Today is the last day for  your initial body fat.  Call 858-694-0317. We can do some last minute ones tonight.
  • If you don’t already have a TriSystem online account, go to http://platinumclub.trisystem.com and put your name, phone and email to start the process.  I  will make it FREE.
  • Download more your Activity log sheets here.

You must keep an accurate log of all your points.  There are 3 ways to verify your points will be counted.

  1. Go to a TriSystem Affiliate and have them log your event in their log sheet.
  2. Take a screen capture or photo and text it to a TriSystem Affiliate.  The main text number is 619-757-7388
  3. THE NEW AND PREFERRED WAY: text or email proof of your event to trisystemchallenge@yahoo.com where you will have your own personal folder of all events sent to this account.

That’s all for now, more to come. later today about your TriSystem online account.

Is There Really Brain Food?

Date: April 3, 2013  Author: Jeff Leave a comment

For those of you who missed it, here is the April 2nd news spot on San Diego Living, Channel 6

 (see the video here)

We’ve all had those days when we just feel like our brain is in a fog.  And while there’s no magic pill (or is there?) to bring us back to the height of our cognitive powers, there are some foods and nutrients that have been shown to improve brain function, protect against age-associated cognitive decline and encourage focus and clarity.  But before you dismiss the diet-brain connection let me tell you there has been study after study that has found a relationship between what we put in our mouths and how well we can perform important thinking and memory tasks. While certain nutrients may specifically assist brain function, there is also the totality of our diets to consider. Also, several well-regarded studies have shown that meal timing is an important predictor of performance.

For example, research shows that eating breakfast can improve the memory and acquisition skills of schoolchildren. In a finding sure to fuel the debate over the harms of saturated fat, researchers at Brigham and Women’s Hospital published a study last year suggesting that saturated fats — found in red meat and full-fat dairy products — causes the brain to age more rapidly than other kinds of fat. Olive oil, avocado, and other monounsaturated fats appear to slow brain aging.

I’ve put together the top brain foods — tell me Friday if any have made a difference for you. We all could use a little extra oomph up there?

·         Walnuts help promote blood flow, which in turn allows for efficient delivery of oxygen to the brain.

·         Olive oil is a great source of monounsaturated fat, which has been shown to actually slow brain aging.

·         Berries –  Neuro-research found that a diet high in blueberries, strawberries and others were linked to a slower mental decline in areas like memory and focus in a large sample of middle-aged women.

·         Fatty fish like sardines and salmon are a well-known brain booster, thanks to the omega-3 fatty acids, EPA and DHA, which have been linked to lower risk of dementia, improved focus and memory.

·         Spinach is rich in the antioxidant lutein, which is thought to help protect against cognitive decline, according to researchers from Tufts University.

·         Avocados are full of monounsaturated fats that improve vascular health and blood flow, making them another brain food.

·         Water – When a person becomes dehydrated, their brain tissue actually shrinks. And several studies have shown that dehydration can affect cognitive function.  Dehydration can impair short-term memory, focus and decision making.

·         Garlic may help stave off some forms of brain cancer, according to research published in Cancer, the medical journal of the American Cancer Society. Investigators found that the organo-sulfur compounds in garlic actually worked to kill brain cancer cells.

The key to successfully implementing these foods for effectiveness is in balancing them.  Remember, too much of a good thing is a bad thing.  At the Seminar Friday, we will talk about how to combine these foods and other herbs and botanicals for optimal brain function.

Over decades of study and working with thousands of clients, I’ve developed a single product that has a key all-natural combination affecting Mood. Metabolism and Recovery as it says on the bottle

It all starts on my birthday, this Friday, April 5th at a FREE seminar in San Diego where San Diego 6 viewers can get a chance to enter to receive all of this free.  All views have to do is register at www.trisystem.info/san-diego-6. That enters you in a drawing to be announced at the seminar.  More information about the location is on that page.  It starts at 6:30. I hope to see you there!