http://www.sciencedaily.com/releases/2013/08/130829110430.htm
I hope it means that the health community will actually believe it, instead of thinking that this is “bad for your kidneys.” I wish I could say more, but this tends to sum it up very well.
Anybody who may study the evolution of the human diet would know that we did not eat dairy in the quantities that federal dietary guidelines recommend today, but over time, dairy was included as a main staple. Today, the guidelines recommend that we ingest three cups of dairy per day. However, Walter Willett, Fredrick John Stare Professor of Epidemiology and Nutrition at Harvard School of Public Health, questions this recommendation, suggesting that this recommendation comes more from dairy industry lobbying rather than supported scientific data. Read more
I am not surprised. One can see the same trend when it comes to grains. The guidelines published in 2011 encourage Americans to cut back on refined grains and replace them with whole grains, but they still suggest that it is okay to consume up to half of our grains as refined grains. That’s unfortunate, since there’s been even more research evidence in the past five years that refined grains, such as white bread, white rice, and white pasta, have adverse metabolic effects and increase the risks of diabetes and heart disease. “Big Agriculture”, “Big Dairy” and “Big —” [you fill in the blank], somebody is pulling somebody’s else’s strings to keep America “healthy”. But whether or not today’s dietary guidelines are entirely based on scientific evidence versus special profiting interests is debatable, and more than likely, wrong.
Last time, we looked at PS and it’s cortisol lowering effect. Today, let’s take a look at pantethine:
Pantethine is a stable form of vitamin B5 that is a precursor to co-enzyme A. Because of this, it is used mainly for the liver to increase HDL (the good), lower LDL (the bad), and lower triglycerides (the ugly). However, it is best to consult your physician prior due to interactions with statins.
Pantethine is also used to help restore adrenal function after the damage sympathetic dominance has done. Pair this with PS, any you have coverage at both ends of restoring proper cortisol rhythm.
Taken in the early and mid morning, 900-1200 mg of pantethine may help restore morning energy as well as support the fight against dyslipidemia.
Next time, we’ll take a look at ‘stacking’ supplements together, using an AM and PM protocol that is aimed at addressing cortisol…stay tuned!
Phosphatidyl Serine (PS) is a rather potent brain nutrient that causes a calming effect due to lowering the ‘fight-or-flight’ system. It acts to lower the stress hormone cortisol at the wrong time of day. If you find yourself restless and unable to fall asleep, your stress hormone may be out of control.
It’s also especially effective for minimizing cognitive decline that occurs with age, and it has even been shown to improve your golf game by calming the mind under stress! It has also been shown to significantly decrease ADHD symptoms, especially when paired with sufficient omega-3s. This is because it works to support specific neurotransmitters in the brain, such as dopamine, serotonin, acetylcholine, and norepinephrine.
Studies have shown that 600 mg for 10 days yielded significant effects on lowering cortisol after high-intensity intervals, more favorable testosterone to cortisol ratio than a placebo group. Another study demonstrated that 400 mg of PS significantly decreased cortisol and led to lower activation of the pituitary adrenal axis (another measure of stress) in comparison to a placebo after a social stress test.
3-4 capsules (150 mg each) of PS in the afternoon is recommended. At FIT, we currently carry phosphatidylserine as well as other nutraceuticals that may be the missing support to your fitness program. Feel free to ask Jeff P. if you have any questions!
Sometimes you just feel like a little Indian food, right? Well that was the case for me this past Sunday. While nothing beats a good dahl, I like to keep my Indian food free of grains and legumes as well. Instead, you get something like this:
Curried Chicken with Kale and Broccoli with Indian Spiced Beets
Curried Chicken with Kale and Broccoli
Serves 3-4
1-2 T. virgin coconut oil
4 large chicken thighs, chopped
1/2 large yellow onion
2 cloves garlic, minced
Hot Madras curry powder (I used McCormick brand)
2 bunches lacinato kale, stemmed and chopped
2 stalks broccoli, chopped
1/2 can coconut milk
Salt and pepper to taste
In a large pan, warm the coconut oil over medium-high heat. Add the chopped chicken pieces until starting to brown. Sprinkle liberally with the curry powder to taste.
Once the chicken has turned white, add the onions and garlic, and continue to cook, 5 minutes. Add the vegetables and stir to coat. Turn heat down to medium and place a lid on the pan to steam the vegetables. Occasionally stir. After about 5 minutes, add the coconut milk and stir to mix. Add salt and pepper to taste. Once the chicken is cooked through and the vegetables are soft, dish is ready. If you want a less “wet” dish, take the lid off, turn the heat to high, and boil off some of the liquid.
Courtesy of Catalyst Athletics
Total cooking time for this fantastic Sunday night feast? About 45 minutes. What are your favorite ethnic dishes?
In case you missed it, we have great new food options to help get you through those busy days. Not only does the food taste great, but it’s individually packed and frozen to give you a quick and easy way to get the right amount of food, and do it quickly!
I wanted to give you just a couple of ideas about what we have available for you in the freezers at FIT:
Chicken Roja with Sweet Potato Salad
Teriyaki Turkey Meatballs with Stir Fry Vegetables
Brasato Sauce (Braised Beef with Rosemary, Shallots and White Wine) over Spaghetti Squash
Beef Bourguignon Stew with Mashed Cauliflower
Turkey Sausage Breakfast Hash
The meals come in 5 oz. ($13.30) or 8 oz. ($19.75) protein portions with a great tasty 7 oz. side of vegetables.
Don’t forget to pick one up on your way out the door for breakfast or lunch!
What Clients are saying:
“I never thought I would like cauliflower, but with the beef stew, it’s great!”
“Those meals were delicious; my daughter loved it!”
“Really easy way for me to get a quick healthy lunch in”
Talk to the front desk or Matt to find out more information and take home a delicious pre-made meal.
I know how much fun you all had on the Whole30 this past month or two, and I don’t want you to feel unrewarded for all that hard work – besides the weight loss, better skin, PRs in the gym, and overall feeling better. Make sure that you have submitted your pictures to challenge@focusedtrainers.com in order to be eligible to win! We’ve got some great prizes in the mix.
Take a moment to look at FIT’s take on an optimal food pyramid and guess what question we most frequently hear. 
If you are like the majority of people we have discussed our food strategy with, you probably guessed: ‘What about dairy?’
The simple answer is that our strategy is based primarily on nutrient density. Once dairy has been pasturized and homogenized, the quality and density of nutrients is questionable. Add to that the fact that most dairy in this country comes from grain-fed confinement herds which are no healthier than their conventially raised beef cattle counterparts. And then there’s the question of the saturated fat in milk which for years we have been led to believe was bad but are beginning to understand how vital quality saturated fat is to longterm health and vitality.
Until recently, there were no mainstream options for high quality, minimally processed dairy beyond organic. Months ago, I saw that St. Benoit (a local dairy, renowned for minimal processed, delicious yogurt) began selling VAT pasteurized milk from grassfed Jersey cows. Jersey cows produce a richer, higher fat, sweeter milk than the other common dairy cow here in the US, holstein/fresien. Organic Valley has introduced Grassmilk but doesn’t list what type of cows are in their herd. Because St. Benoit’s Jersey Milk and Organic Valley’s Grassmilk come from pasture raised/fed cows, their milk also has much higher levels of Omega 3s, linoleic acid and vitamin E (compared to grain-fed confinement herds). VAT pasteurization complies with FDA standards but seems to be less likely to significantly alter the quality of nutrients making this process preferrable to HTST (high temperature, short time) or UHT (ultra high temperature) processes routinely used – think of it like how heating olive oil to it’s smoke point degrades the fat destroying it’s health benefit as we have discussed previously. While both St. Benoit and OV’s milks are non-homogenized, OV does use standard HTST pasteurization which might degrade nutrients more so than VAT.
So, while we stand by our statement that dairy is not a requirement of an optimally nutritious diet, we recognize that no one eats an optimally nutritous diet pasteurization. St. Benoitavailable at Whole Foods and Palo Alto’s Cal. Ave Farmers market on Sundays year round.100% of the time. So, when it comes to dairy, go for whole milk but drink less of it. Some ‘better’ options than what was previously available are St. Benoit’s Jersey Milk or Organic Valley’s Grassmilk – if both are options – choose St. Benoit based on the method of pasteurization. I haven’t tasted OV’s Grassmilk but can vouch for St. Benoit’s – it’s delish!
So we are almost done with our challenge now, and I haven’t heard from too many of you lately.
How are things going?!
What has been the biggest challenge for you to date? Have you figured out any good ways to get past this challenge?
What has been your biggest insight so far?
For myself, my first time through the Whole30 it was that I wasn’t as “tolerant” of dairy as I thought I was. I generally stay away from the stuff, but sometimes like a little feta mixed into salads for saltiness and texture.
Any new favorite foods?
After trying the Whole30, I discovered that I actually really liked zucchini and beets.
Any big Whole30-approved attempts for Passover or Easter?
If only there was an easy way to make gluten-free Matzo right?
What have you been cooking?
Here are my latest attempts in the kitchen:
Spaghettin Squash Bolognese
New York Strip and Carmelized Mushrooms with Braised Greens and Pureed Yams
We’d love to hear from all of you as we wind down to the end of the challenge. And stay tuned for a post this weekend on how to navigate the post-Whole30 landscape and get back to the “real world”.
Hint: it doesn’t involve adding back in MOST of those foods
So we’ve passed the 30 day marker! How many of you are staying on for the Whole 60? I know that Kendra and myself are going strong, as well as some of you. Who else is on board? We need to hear from you. As a little kick-start, I wanted to post a photo of what I have been up to lately in the kitchen.
As some of you may know already, I’m kind of a kitchen geek, always trying out different things, tinkering with recipes, and trying to expand my boundaries. Most recently, this has meant canning and fermenting. While I have made kimchi and sauerkraut in the past, my most recent obsession has been kombucha. In essence, it is a slightly effervescent, slightly bitter fermented tea beverage with a multitude of purported health benefits. Anyways, check out the picture of the tasty fermented and canned foods that I have made recently.
Delicious canned and fermented foods: Brewed black tea kombucha, habanero salsa (top), preserved lemons (bottom), fermenting ginger tea kombucha, pickled beets, canned roasted red and yellow peppers
What have you been up to in the kitchen lately? Let us know any new discoveries you have made or challenges you have been having.
All Things FIT 
