May 9 to May 15, 2013
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Health Fitness & beauty by jill coleman rn
SUGAR: NOT AS SWEET AS YOU MAY THINK
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goes to the liver to be stored as glycogen. That way, if we need a quick energy boost we can use it. The rest is used for the other organs. When processed Fructose/sugar is ingested, 100% goes to the liver, which causes the production of uric acid, (high levels are found with gout). This also blocks nitrous oxide which is the blood pressure regulator of the body. In addition, (simply put), processed fructose also causes fat to be deposited in the tissues because of the insulin response! Since Insulin is the escort that takes glucose to feed the cells, the more sugar we eat, the more the pancreas has to produce insulin. At some point, the body’s insulin receptors sort of wear out from the copious amounts of insulin needed to get all the sugar out of the blood stream and into the cells. This is the beginning of diabetes. Another poignant bit of data is that sugar and vitamin C compete with each other to enter our cells. If there is too much sugar, less vitamin C is able to enter the cell. Thus, our immunity is compromised. This is particularly significant for the cells that fight infection, the White Blood Cells, (WBCs). One kind of WBC, the macrophage, needs whole foods vitamin C, (not just ascorbic acid), to move and devour viruses, bacteria and other foreign invaders. When you consume even one tablespoon of sugar, it slows the movement of macrophages by as much as 75%! These effects can last up to 5 hours! The production of these vital cells is also decreased. Leaving less soldiers for the army of defense. Artificial chemical sweeteners are NOT a viable solution. Not only does Splenda, Sweet&Low and others contribute to health hazards, like brain tumors, obesity, and neurological disorders, (especially in children), the body thinks it is getting sugar and releases insulin. When it does not get an increase of blood sugar, our hunger is stimulated to keep the blood sugar from getting too low! In addition, a hormone called Ghrelin is also increased. This is the hunger hormone! Exercise and Glucose from whole foods, decrease the hunger hormone ghrelin. Ghrelin keeps us from feeling satisfied after a meal. Processed Fructose increases ghrelin! Consider that in addition to all this, most of us are deficient in valuable trace minerals and nutrients from real food, because of depleted soils. So it makes sense that illness is on the rise. Remember, the body is made to run on whole, unaltered food. That is the only way we get the genuine replacement parts needed to rebuild and repair. The FDA tells us to avoid saturated fats to minimize heart disease. But, the one study that lead to this conclusion did not separate out dietary sugar from fats, so they were not able to distinguish if sugar or fats contributed to cholesterol and heart disease! Aside from Partially hydrogenated oils, fats/ cholesterol in our food, affect less than 15% of our blood cholesterol. Processed sugar seems to be the real contributing factor to high cholesterol and disease. For example, when they came out with cholesterol medication, in the 1960’s, they wanted to try it out on rats, but they needed rats with high cholesterol. So they gave them a diet high in saturated fats and cholesterol. But the cholesterol in these rats did not increase. They then gave the same rats a low fat, high sugar
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by Sunny Simon
How to Ace a Job Interview Y
ou just scored an interview with your employer of choice. Getting the job offer is dependent upon rising above the competition. It takes more than a good resume and firm handshake to pull off a successful initial meeting. The interview is your one shot at convincing the hiring manager you are the ideal candidate for the position. Increase the odds of getting on the short list by taking the time to thoroughly prepare. Start the process with research. Begin by learning everything you can about your potential employer. If you have contacts who work at the company, network with them to gain a perspective on the culture. Check out the employer’s website, read the press releases, study the financial data and learn about the product offerings. Become familiar with the company’s key competitors. Understanding the company’s mission will help you form thoughtful questions to ask during your interview. Next, consider the position. Obtain a job description and review the roles and responsibilities. Determine how each function on the list applies to your past experience. For example, if you are interviewing for a position as an accountant, you may be asked to create financial statements. Be prepared to talk diet. Sound familiar? The cholesterol went way up! Now they could test the medication! So what can we do? Instead of a candy bar, eat an apple, or any organic fruit! Instead of white rice, eat wild rice. Replace all breads/ cereals with ‘Ezekiel sprouted grain’ variety products in limited amounts. ‘Food for Life’ and ‘La Tortilla Factory’ also offer low carb, high fiber options, which have a low GI. Have a nice vegetable omelet for breakfast instead of cereal or oatmeal. Read labels and avoid high fructose of any kind. Look at the Carbohydrate content of packaged foods and try to keep it under 120 grams a day. Avoid all hydrogenated oils. (See my article on cholesterol). Substitute Stevia, Xylitol, or Lankanto for sugar. These are healthier, natural alternatives to sugar, and do not elicit an insulin response. Raw honey or molasses are OK but only in moderation. Once you stop eating processed
about your expertise in handling this task. If you are positioning yourself for a job in management, readily discuss your leadership style and team building skills. Anticipate interview questions. Many companies use situational or behavioral interviews to screen talent. That means you will be presented with specific questions to determine your problem solving abilities and behavioral patterns. For example, you may be asked to describe a time when you disagreed with your manager. Be prepared to explain how you successfully negotiated a compromise on the issue. Another common interviewing strategy involves giving the candidate a “what if” scenario. The hiring manager may present you with a realistic work situation regarding juggling duties to meet an important deadline given a minimal lead time. At this point, discuss your work ethic. Offer up a concrete example of how you go the extra mile when asked to perform under less than ideal conditions. Make a list of potential interview questions and practice your delivery. Ask a friend to quiz you in a mock interview situation. You cannot over prepare. When the big day arrives, arm yourself with the knowledge that you are ready to confidently enter the door to your future. Good luck!
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Only sugar and refined carbohydrates, the sweet cravings will stop. You may feel as if you’re withdrawing from a drug at first, but after 1-2 weeks, you should see a difference. Studies show increased immune response, energy levels, and peace of mind with a low sugar diet. While joint pain, depression, and incidents of colds decrease! Did I mention sugar contributes to mood swings? ‘How to Lick the Sugar Habit’ by Nancy Appleton, has 146 reasons why sugar is bad for your health. It doesn’t matter what disease we are talking about, whether it’s a common cold, cardiovascular disease, cancer or osteoporosis, the root is always going to be at the cellular and molecular level. Everything we put into our mouth has either a negative or positive effect on our entire body. When I see our children living on Big Gulps, candy bars, and French fries, I can’t help but wonder where they will be 10 years from now.
May 9 to May 15, 2013
Joshua Rd
e are eating more sugar than ever today. Recent research shows Americans eat 2 pounds of processed sugar a week, on average! One hundred years ago, sugar was considered an occasional treat, and outside of raw organic fruit, many rarely ate desert. The trouble is, today most of the sweeteners are processed high fructose corn syrup. This fructose is made from Genetically Modified corn. We have only scratched the surface on the hazards of GMO’s. The body has to draw from its resources, like trace minerals, to process this over processed product. Just like those manmade, synthetic vitamins I covered in my vitamin article. Highly processed corn syrup, is hidden in many foods and is 100% refined. All refined foods that are over processed to last longer on the shelves, turn into sugar once they are consumed, because the fiber, nutrients, and minerals are destroyed in refining. The government also subsidizes the corn this syrup comes from, which makes it cheaper for companies to use. That is why junk food is so inexpensive! This is defiantly a case where you get what you pay for. Natural sugar found in fruits, and other whole foods, like whole grains and wild rice, contain minerals, enzymes, and fiber so they do not rush into your blood stream and cause an insulin response. They have a lower Glycemic Index, (GI). This means it takes longer for the sugar to reach the blood stream and the blood sugar is not raised significantly. Then the body does not need to produce so much insulin. Simple Carbohydrates, like pasta, bagels, bread, potatoes, sodas, rice, and corn, and all sugars, break down quickly during digestion and release sugar into the bloodstream. These have a high GI. When you eat them, the body is forced to produce insulin because of the rapid increase in blood sugar. This causes inflammation because the surplus sugar attaches to proteins, (the body’s building blocks) and causes cellular free-radical damage. Sort of like what happens when metal starts to rust. Once this happens, the free-radicals start a chain reaction, which causes more inflammation. When this occurs in the skin, it causes wrinkles. When it occurs in the joints, the inflammation can instigate arthritis and joint destruction. Eventually organs start to degrade and the body starts to break down. In an attempt to quell the inflammation, the body also produces more cholesterol. Details of that mechanism are in my cholesterol article. Glucose, (what the body makes from natural fructose), is the basic energy source of our cells, and 30-40% of it is used for brain function. 20%
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