Sunday, October 27, 2013

Dr. Pickering: Why Food Combining Matters

Dr. Pickering: Why Food Combining Matters: How to Combine Foods for Optimal Health

Monday, October 21, 2013

Feeding Picky Toddlers, Toddler Who Won't Eat, and More Solutions

Feeding Picky Toddlers, Toddler Who Won't Eat, and More Solutions

Campaign to rid foods of red dye made from bugs is heating up

Campaign to rid foods of red dye made from bugs is heating up

Top 5 BANNED foods (Are they in your house?)

Yesterday, controversial nutrition “Nerd” Nick Pineault sent me this concerning article.

It turns out that a lot of banned foods end up in our grocery cart – and contain hidden toxic chemicals that increase your risks of disease and storing belly fat.

Read the article below and tell me what you think:

==================

Banned foods in your plate?

By Nick Pineault

Author and investigator, The Truth About Fat Burning Foods

Every day, Americans eat tons of dangerous banned ingredients, and chances are you’re one of them.

I don’t mean to scare you, but to simply tell you the truth.

I’ve spent the last 7+ years researching how our food is made, and discovered dark secrets I have to tell the world – even if it makes me the most HATED expert by the big companies.

Here’s my top 5 banned ingredients that end up in most plates:

1) Ractopamine (in pork)

It’s banned in the European Union, China, and Taiwan – but Consumer Reports found this dangerous drug in 20% of all pork products.

Oh, and as a side note – recent studies also found that 81% of all supermarket meats in the US are contaminated with antibiotic-resistant bacteria which damage your gut flora and slow down your weight loss.

2) rBGH (in milk)

While Canada, Australia, New Zealand, Japan, Israel and all European Union countries banned the use of rBGH, this hormone used to increase cows’ milk product is still used in all 50 states.

The use of rBGH increases the levels of IGF-1 hormone in the milk by at least 6 folds, increasing risks of various cancers.

3) GMOs (in almost everything)

Over 50 countries require labeling of GMO foods, and many of them banned GMOs altogether.

In the US, GMO foods are NOT labeled – even if 91% of the population feels like they should be. And because 90% of all soy, corn, canola and sugar (sugar beet) in the US is now GMO, Americans eat their weight in GMO foods each year.

The first-ever lifetime feeding study on the potential health risks of GMOs was published in September 2012. The results of feeding rats GMO corn for two years were very scary:

· Some rats developed massive tumors that represent 25% of their body weight

· Liver damage was up to 5 times higher in the GMO group than in the non-GMO group

· Female rats that ate GMOs had a 3X higher risk of premature death

4) Potassium Bromate (in bread)

Called a cancer threat by the CSPI since 1999, banned from dozens of countries, this ingredient is still used in bread these days.

5) Chloramphenicol (in honey)

This antibiotic used on honey bees has been banned in the US for years, but can still be found in cheap supermarket honey (along with heavy metals) that comes from China.

The concerning thing is that a recent study found that 75% or more of all the honey in the U.S. may be Chinese honey sold as American honey.

======================

Scary, I know. But I know you want to learn the dirty truth about food, and to make the right choices. You can do just that here:

==> Learn the Truth About Fat Burning Foods

To Your Health and Fitness,

Arthur M.

Friday, October 18, 2013

The real truth about free-range egg yolks (watch out for this)

The other day, cutting edge nutrition expert Nick Pineault shared why the grass-fed beef you’re paying top dollar for might really NOT be grass-fed at all.

Unfortunately, he’s back today with more bad news…

Pay close attention:

BAD NEWS About Free-Range Eggs

By Nick Pineault

The Nutrition Nerd and author of Truth About Fat Burning Foods

Claims on eggs cartons can be VERY misleading.

Free-range... pastured… organic… added lutein… added omega-3…

So which ones are the best?

The simple answer is: you want the eggs than come from the healthiest hens possible.

In other words, hens need to have access to sunshine and be able to eat the omnivorous diet they’re supposed to. Yes, hens are in fact omnivores (mostly insectivores), and do not usually eat the grains most farmers feed them with nowadays.

Eggs raised this way (“pastured eggs”) pack a ton more nutrition than regular factory eggs.

· 66% more vitamin A

· 200% more omega-3

· 300% more vitamin E

Very much like beef, eggs’ claims are mostly not regulated.

For example, a farmer could say that its hens are “cage-free” but, in fact, they could still be packed into an overcrowded barn in the dark – leading to very poor life conditions for them and ultimately eggs that contain way less nutrients in your shopping cart.

Also, another misleading claim (that just isn’t worth the extra money you pay) is “Added Omega-3”.

It’s true that using flax as part of poultry ration can increase the ALA omega-3 content of egg yolk fat.

BUT --- there’s a caveat: this type of omega-3 is 8 to 33 times less absorbable than the animal-based omega-3 (EPA and DHA) naturally contained in eggs.

To make it even worse, the Center for Science in the Public Interest’s independent lab tests revealed that certain enriched eggs contain less than half of the omega-3 claimed on the packaging.

The bottom line: just like buying grass-fed beef, knowing your egg farmer personally remains the best way to make sure you’re getting the nutrition you’re paying a premium for.

“Pastured” and “organic” are probably the two labels that I would trust the most, but if you’re still in doubt, make sure to verify the color of the yolk.

If the yolk is a pale yellow, chances are that these eggs aren’t really pastured. But if it’s bright orange, you’ve got a keeper.

Important reminder: Of course, if you can only get regular factory eggs, remember that they’re still MUCH better than any granola bar as a filling snack, or as any pastry or cereals for breakfast.

------------------------

Thanks Nick!

Now in case you didn’t already know, this type of stuff is going on EVERYWHERE inside your local grocery stores and restaurants.

Look… we all know that nutrient-dense foods improve our health and ultimately our results, right?

Might as well know you’re investing your hard-earned money to get the real deal, and get deceived by these food marketers.

Make sure you learn The Truth About Fat Burning Foods BEFORE your next trip to the grocery store.

=> Learn the REAL truth about the food you eat.

You’ll thank me for it.

Arthur M.

Thursday, October 17, 2013

Wednesday, October 16, 2013

LABEL LIE: Why your beef may NOT be grass-fed at all (article)

Each time you invest more money to buy healthier beef, there’s a chance that you end up getting less quality than what you paid for.

But thankfully, Nick Pineault, AKA “The Nutrition Nerd” has figured it all for you. Here’s what you need to know…

How To Make Sure Your Grass-Fed Beef Is In Fact Grass-Fed

By: Nick Pineault

Creator and Author of The Truth About Fat Burning Foods

You probably already know that grass-fed beef has nothing to do with its feedlot-raised, grain-fed cousin that’s sold in supermarkets on the nutritional side.

In fact, grass-fed beef contains 2 to 4 times more omega-3 (essential fatty acids), 4 times more vitamin A and E, a lot more conjugated linoleic acid/CLA (a natural fat burner), and less fat and calories per pound than regular grain-fed beef you buy at the supermarket.

Grass-fed animals are considerably healthier than grain-fed ones, which means that farmers don’t have to use part of the 15 million pounds of antibiotics used on grain-fed cattle just to prevent them from getting sick.

Obviously, buying quality meat becomes a great idea to improve your own health and support local farms that care about animals.

So what label claim do you look for at your local Whole Foods to find grass-fed beef?

Turns out it’s really not that clear.

In the last couple of years, the labeling regulations have changed quite a lot in the beef industry. But of course, very few customers know that.

Nowadays, manufacturers are able to sell grass-fed beef that has been “grain-finished” as 100% grass-fed beef.

The problem is: some farmers will feed their cattle grass for most of their lifespan, but “finish” them with grains in the last months before sending them to the slaughterhouse.

Because the last 90 to 160 days of diet determine how much nutrition your big, juicy steak will contain, this process removes any benefits the initial grass diet might have had.

The bottom line: your beef needs to be both grass-fed and grass-finished to contain all the nutrition it’s supposed to.

But because those claims are still not regulated by the USDA, your best insurance is to develop a relationship with a farmer that raises beef the right way.

This will give you confidence that you’re buying the right kind.

-----------------------

Thanks Nick!

Now if you’re kinda irritated with this information, you’re not alone.

That’s why the #1 product I recommend for EVERYBODY in 2013 is The Truth About Fat Burning Foods.

In a world full of weight loss and nutrition scams, it’s very rare that I come across legitimate research about food that actually “stands out”, solves a huge problem, and gives us a REAL solution.

=> This is my #1 nutrition recommendation for 2013.

Nick researched over 512 studies while creating this.

Learn the REAL truth about the food you eat.

To Your Health and Fitness,

Arthur M.