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Adequate nutrition for your body before and after strenuous work-outs is important in order for you to reap the maximum benefits from your efforts. An increasingly popular way of achieving this is through the use of natural Whey Protein supplements.

Nowadays many athletes, especially Body Builders, are utilizing natural Whey Protein supplements to replenish protein levels that are burned off through hard-core exercise routines. Amino Acids prevent deterioration in muscle tissue as well as provide endurance and assist in building mass. Proteins help supply these amino acids.

- So what exactly is Whey Protein?

Whey Protein is derived from cow’s milk and is also a by-product of making cheese, which in the past was typically thrown out as a waste product. We now know that Whey Protein is rich in amino acids essential for building muscle and overall good health.

Whey Protein is also naturally found in breast milk as well as some types of baby formula. Although protein is also found in other foods such as meats and vegetables, Whey Protein is known to have the highest digestible levels of protein that the body can use.

Whey Protein offers several other health benefits like a healthier immune system, stronger bones, weight loss, and just plain overall better well being. Whey Protein is also sometimes used to help speed the healing of wounds or burns.

- Are there risks or side affects?

Since Whey Protein is derived from food it doesn’t have any of the risks associated with man-made supplements. However, you can even have too much of a good thing if you’re not careful. Extreme high use can be more than your liver can handle. Moderation is always best.

For those who are lactose intolerant, there is Whey Protein Isolate which has less than 1% lactose.

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Paul Wolbers is a Fitness Enthusiast dedicated to helping others achieve physical fitness. You can visit his website and learn more about nutrition at:

Click Here —>
www.MagnumNutrition.com

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There is an amazing increase in nutrients in sprouted foods when compared to their dried embryo. In the process of sprouting, the vitamins, minerals and protein increase substantially with corresponding decrease in calories and carbohydrate content. These comparisons are based on an equivalent water content in the foods measured. Analysis of dried seeds, grains and legumes shows a very low water content. But this increases upto tenfold when the same food is converted into sprouts. For accurate comparison each must be brought to a common denomination of equal water content to assess the exact change brought in nutritional value.

Sprouted mung beans, for instance, have a 8.3 increase of water content over dried beans.

Hence the nutritional value of sprouted and dried mung beans can be compared by multiplying
the analysed nutrients of sprouted mung beans by the factor of 8.3. Based on this criterion, the
changes found in sprouted mung beans when compared with the figures for the beans in the
dried state are as follows:

Energy content - calories Decrease 15 percent

Total carbohydrate content Decrease 15 percent

Protein availability Increase 30 percent

Calcium content Increase 34 percent

Potassium content Increase 80 percent

Sodium content Increase 690 percent

Iron content Increase 40 percent

Phosphorous content Increase 56 percent

Vitamin A content Increase 285 percent

Thiamine or Vitamin B1 content Increase 208 percent

Riboflavin or Vitamin B2 content Increase 515 percent

Niacin or Vitamin B3 content Increase 256 percent

Ascorbic acid or Vitamin C content An infinite increase

The increase in protein availability is of great significance. It is a valuable indicator of the
enhanced nutritional value of a food when sprouted. The simultaneous reduction in carbohydrate
content indicates that many carbohydrate molecules are broken down during sprouting to allow
an absorption of atmospheric nitrogen and reforming into amino-acids. The resultant protein is
the most easily digestible of all proteins available in foods.

The remarkable increase in sodium content supports the view that sprouted foods offer
nutritional qualities. Sodium is essential to the digestive process within the gastro-intestinal tract
and also to the elimination of carbon dioxide. Together with the remarkable increase in vitamins,
sodium materially contributes to the easy digestibility of sprouts.
Dried seeds, grains and legumes do not contain discernible traces of ascorbic acid, yet when
sprouted, they reveal quite significant quantities which are important in the body’s ability to
metabolise proteins. The infinite increase in ascorbic acid derives from their absorption of
atmospheric elements during growth.

Sprouts have several other benefits. They supply food in predigested form, that is, the food
which has already been acted upon by the enzymes and made to digest easily. During
sprouting, much of the starch is broken down into simple sugars such as glucose and sucrose by
the action of the enzyme ‘amylase’. Proteins are converted into amino acids and amides. Fats
and oils are converted into more simple fatty acids by the action of the enzyme lipase.
During sprouting, the beans lose their objectionable gas producing quality. Research has shown
that oligosaccharides are responsible for gas formation. For maintenance of health, some
amount of gas production is necessary but it should be within safe limits. As the process of
germination ends and sprouting begins, the percentage of oligosaccharides is reduced by 90.
Sprouts contain a lot of fibre and water and, therefore, are helpful in overcoming constipation.

Sprouts are an extremely inexpensive method of obtaining a concentration of vitamins, minerals
and enzymes. They have in them all the constituent nutrients of fruits and vegetables and are
‘live’ foods. Eating sprouts is the safest and best way of getting the advantage of both fruits and
vegetables without contamination and harmful insecticides.

It should, however, be ensured that seeds and dried beans are purchased from a store where
they are fresh, unsprayed and packaged as food. Seeds that are packaged for planting purposes
may contain mercury compounds or other toxic chemicals.

To learn more about the energy principle in healing, please read:

Cost-free Miracle Asthma Cure
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Calcium is the mineral most likely to be deficient in the average diet. Calcium deficiency is a condition that is now more and more common. Only 21 percent of us are getting the recommended amount of calcium, according to federal government statistics. The result of insufficient amounts of calcium in our bodies over the long term may be thinning bones, termed osteoporosis or the softening of bony tissue, called osteomalacia. The faulty metabolism of calcium during childhood may result in a condition called rickets. Recent research even points to calcium deficiency as being a possible cause of hypertension (high blood pressure) and of colon cancer. You’ve probably heard it many times before. You need calcium to prevent osteoporosis. But a lack of this mineral means more than weak bones. Key organs and bodily functions, like your heart and metabolism, need calcium to operate at their best.

Calcium is very important to the human body. It helps to contract muscles and helps regulate the contractions of the heart. It plays a role in the transmission of nerve impulses and in blood clotting. Calcium is involved in the stimulation of contractions of the uterus during childbirth and in milk production. It also regulates the secretion of various hormones and aids in the functioning of various enzymes within the body. Since vitamin C is important for so many necessary bodily functions, taking a liquid multivitamin that is rich in vitamin C is strongly advised. For a list of good quality multivitamin supplements go to www.ardyss-lifestyle.com

Calcium also helps keep the weight off. Research suggests that if you don’t get enough calcium in your diet, you’re likely to be overweight. Of course, it’s possible to be overweight even if you do get plenty of calcium, but an adequate supply of Calcium appears to make it easier to maintain a healthy weight. The reason has to do with your body’s response to a calcium deficit. When you’re low, your body thinks you’re starving and enters emergency mode, releasing parathyroid hormone from four glands in your neck. This hormone stimulates your bones to release some calcium into your bloodstream. Your kidneys also deliver a dose of a hormone called calcitriol, a form of vitamin D, to increase your ability to absorb calcium. This helps keep the body in balance, but is operating the body in an emergency mode, which over time, is very unhealthy.

Calcium also protects your heart. An adequate supply of calcium helps muscles, including your heart muscle, do their work of contracting and relaxing. Calcium also appears to help your nervous system regulate the level of pressure in your arteries.

Calcium protects against colon cancer. Adequate calcium intake may reduce your overall risk of colon cancer and suppress the growth of polyps that can lead to cancer. Researchers don’t know exactly why this happens, but it may be linked to the excess calcium that’s left in your intestines after your body absorbs what it needs. On its way through the colon, this unabsorbed calcium is believed to bind with cancer promoters so they’re excreted together from the body. Studies have shown that both food sources of calcium and calcium supplements provide this protective effect. Calcium supplements should be taken in liquid form because liquid vitamins absorb 5 times better then do pill forms.

Calcium maintains healthy teeth. Calcium protects your teeth in an indirect way. Your teeth themselves are relatively inert, meaning that the calcium they contain usually stays there. Your jawbone is the potential problem. Like other bones, it gradually surrenders calcium for needs elsewhere in your body if you’re not consuming enough. As your jaw weakens, your teeth loosen, creating gaps where bacteria can invade, triggering infection, inflammation, and bleeding. In fact, the condition of your teeth and gums can be a window to the overall health of your bones. Not surprisingly, the first signs of osteoporosis are sometimes found by your dentist.

A good multivitamin is the foundation of health and nutrition. For a list of quality products that can help you reach your nutritional goals go to www.ardyss-lifestyle.com

Alex Gomez is the owner and editor of http://www.ardyss-lifestyle.com Visit our site for all your natural nutritional needs

Milk can be a very sensitive topic. It stirs our emotions. It plays our heart strings. After all, it was our first food. We link milk to our mothers and our very first memories. We associate it with white and pure and goodness. Milk comforts us, nurtures us. We drink it with our meals. We drink it with cake and cookies and graham crackers and put it on our cereals every morning.

We are often times more emotionally attached to milk than any other foods.

We were taught that we must drink milk for strong bones and teeth and that most all of the people in the world must drink it. As a matter of fact, most Americans believe that only 1% of the world doesn’t drink milk. The truth is that about 65% of all adults in the world do not drink milk.

How could we Americans not believe that milk is anything but wholesome and necessary for human health and fitness, and strength of bones and teeth, when we all have those milk slogans bouncing around in our brains?

Do these slogans sound familiar?

“Milk does a body good.”

“Everyone needs milk.”

“Milk is a natural.”

“Milk had something for everyone.”

“Milk is not just for kids.”

“Milk - nature’s perfect food”.

And what about the National Dairy Council’s most successful advertising campaign of all that began in 1996 and is still going strong? What man, woman, and child is not familiar with the “Got Milk?” advertisements? They are plastered in front of our faces everywhere we look.

According to celebrities, including athletes, movie stars, and talk show icons, who paste those white mustaches onto their upper lips, milk is necessary for strong bones, teeth, muscles, and nerves.

Milk, so they claim and get paid handsomely for it, offers “high-quality” protein, feeding into the myth that animal protein is superior to plant protein, which is a myth or a lie that we were brought up to believe as truth.

They also claim that milk helps you lose weight, be your best, and gives you extra energy (our best energy foods are carbohydrates from unrefined plant foods like fresh fruit and vegetables.)

Got Milk? I ask, “Got how much money to put on those white mustaches?”

Yes, milk does do body good if you are a calf and want to grow up to 800 or 1000 pounds in a year. Cows don’t even drink milk once they are weaned. Why? Because cow’s milk is made for baby cows, not adult cows, and not human beings.

Interestingly enough, human beings are the only mammals on earth that continue to drink milk after they are weaned, and the milk is provided by another mammal at that!

Using your common sense, not what you have been conditioned to think, does it make sense to you that people continue to drink milk after they are weaned, way up to adulthood, and that the milk comes from another mammal?

What do our large plant-eating mammals, like cows, elephants, horses, giraffes, and apes, eat for strong bones and teeth, and big ones at that? Plant foods.

When in doubt about which foods provide the best nutrition for human health, just look to nature for simple, common sense food and health answers.

There is one and only one reason to drink milk and eat cheese: Because you like them and you choose to eat them. Period. It not because dairy products are needed for strong bones and teeth, or for overall health and fitness.

Dr. Leslie Van Romer is a health motivational speaker, writer, and lifestyle coach. Visit http://www.DrLeslieVanRomer.com for more inspiration.

We know that drowning our veggies and lean meats in dressings and other condiments loaded with trans fats does not make for a healthy meal or for a healthy heart. However, drizzling a little extra virgin olive oil on your meat of choice or mixing it with some balsamic vinegar for your salad can work wonders for your taste buds and for your heart health.

Health Benefits of Olive Oil
Olive oil is known for its heart healthy effects. In fact, olive oil has the largest amount of monounsaturated fatty acids out of any other oil on earth.

While the oleates in the oil promote healthy bones, the vitamins E, K, squalene and polyphenols in the oil all work to promote healthy blood circulation and overall health. The pro-active antioxidants in the oil work all around the body to dismantle free radicals.

Finding the Right Oil

When you go to shop for olive oil, you’ll most likely be greeted with a hailstorm of seductive-sounding labels: “virgin,” “extra virgin,” “imported from Italy,” and “refined.” What’s the best oil for your buck?

Made by extracting and crushing olives, oil is classified by how it’s been produced, by its flavor and by its chemistry. The less the oil is handled and the closer it is to its natural state, the better the oil. For example, the highest quality oil is extra virgin, which has managed to maintain its high acidity and antioxidant level. The lowest quality of olive oil is refined, where the oil has been chemically treated from its virgin state to neutralize strong acidic tastes … destroying its nutritional beauty in the process. In fact, half of the oil from the Mediterranean is of such poor quality that it must be refined in order to be edible.

The Extra Virgin Hokum

Because extra virgin is the highest quality oil, many American manufacturers, unbridled by labeling laws, label their oil “extra virgin” regardless of quality. True Extra Virgin olive oil is difficult to make, requiring a very expensive process, so best believe the four dollar bottle of “extra virgin” oil is “baloney.” The sad reality is many manufacturers add a small percentage of extra virgin olive oil to enhance the flavor of a batch of canola oil, slap some olives on the label and call it “extra virgin.”

Internationally, however, standards are much stricter and require that all olive oils carrying the “Extra Virgin” label are subject to a chemical and sensory analysis. Much like wine tasters, there are olive oil connoisseurs with taste buds trained to spot defects in oil such as muddy, winey, musty or even rancid aftertastes. Positive tasting oils are described as tasting fruity, bitter or even pungent.

More information about Olive Oil as well as Fish Oil from Dr. Barry Sears can be found at:
http://www.ultrafishoil.com/oliveoil.html
Dr. Sears is the author of the book “The Omega Rx Zone: Miracle of the New High Dose Fish Oil”