Are you the type of person that start the day off with a coffee to go along side your breakfast? If so you may be working against yourself when it comes to fat loss!

Coffee and cereal for breakfast is pretty much the same as eating a
chocolate bar for breakfast at least when it comes to your blood sugar
levels.

According to the study by University of Guelph researchers, blood sugar
levels in people who ate low-sugar cereal were 250 per cent higher if they
drank caffeinated coffee before or with breakfast, compared to decaf.

Research has shown that, “whether you’re a healthy individual, obese or a
Type 2 diabetic, when you ingest caffeine and then follow that with some
food that’s carbohydrate-based, for a prolonged period of time — certainly
six hours at least — your body becomes insulin resistant,” says Terry
Graham, professor of human health and nutritional sciences at the
University of Guelph.

“It’s the caffeine in the coffee that is altering your body’s sugar response,” Graham says. “It makes us resistant to insulin which in turn
makes our blood-sugar levels go higher.”

There are a few take home messages from this study.

1. Unless you are diabetic, this poses no real health problem. However if
you are trying to lose fat it IS a problem, because when insulin and blood
sugar levels are high, it means fat burning is at zero!

2. Eat protein with your breakfast. Having protein with a meal lowers
insulin spike caused by carbohydrates.

3. A bad breakfast can stay with you for up to 6+ hours! Which shows that
breakfast really is the most important meal of the day.

Here’s the link if you’d like to read the full article.
http://www.canada.com/windsorstar/news/story.html?id=dc861332-2795-47a1-baeb-bf036a3a4dc8

Ladies summer is less than 60 days away!

It’s time to shed the winter weight. Starting this week, Total Body Toning (TBT) which are group classes of no more than 6 people.

The secret to TBT is Metabolic Resistance Training (a.k.a. MRT.)

What is MRT?

MRT is a general term that combines strength training and aerobic conditioning. No longer will you have to choose between the two, get both in one work out! During a TBT class you can easily burn up to or exceed 600 calories. And even better is the EPOC (excess post oxygen consumption) or in simple terms, the ‘after burn’ effect.

If you do intense cardio you can burn a lot of calories. However when you finish you quickly stop burning calories. Where as with strength training you don’t burn as many calories but you have a greater after burn effect and can continue burning calories long after you finish. With a Total Body Toning class you’ll get the best of both worlds, burning high amounts of calories during the session along with plenty of after burn! Other benefits include increasing your work capacity and raising your tolerance to handle lactic acid (the burn you get when you lift weights)

Think of if as a curves work out on crack!

Ready to get shredded?

WHEN:Tuesdays @6pm and Saturdays @ 12:30pm, with more to come in the future.

COST:

drop in: $25

Package of 5: $100

Space is limited (6 per class), contact me for details.

Incase you missed them here is PART 1 & PART 2. Enjoy.

Jacques Peretti examines assumptions about what is and is not healthy. He also looks at how product marketing can seduce consumers into buying supposed ‘healthy foods’ such as muesli and juices, both of which can be high in sugar.

He speaks with Simon Wright, an ‘organic consultant’ for Sainsbury’s in the 1990s, who explains how the food industry cashed in on the public’s concerns around salmonella, BSE and GM crops. By 1999 the organic industry was worth over £605M, a rise of 232% within two years.

How did the mainstream food producers compete? Peretti speaks with Kath Dalmeny, former policy director at the Food Commission, who explains some of the marketing strategies used by mainstream food producers to keep our custom.

The programme also explores the impact of successive government initiatives and health campaigns, such as the proposal of ‘traffic light labelling’, the introduction of which the food industry lobbied hard against.

But in 2012, when we have an Olympic Games sponsored by McDonalds and Coca Cola, has anything changed?

In case you missed PART 1 have a look. In part two they talk about portion size. Expanding on a video I put up two years ago. HERE

Jacques Peretti investigates how the concept of ‘supersizing’ changed our eating habits forever. How did we – once a nation of moderate eaters – start to want more?

Speaking to Mike Donahue, former McDonalds Vice President, Peretti explores the history behind the idea of supersizing. 40 years ago, McDonalds hired David Wallerstein, a former cinema manager who had introduced the idea of selling larger popcorn servings in his Chicago cinema. Wallerstein realised that people would eat more but they didn’t like the idea of appearing gluttonous by going back for seconds. By increasing the portion sizes and the cost, he could sell more food. In 1972, he introduced the idea to McDonalds and their first large fries went on sale.

By the 1980s, we were eating more – and eating more often. Perretti speaks with industry professionals to examine the story behind the introduction of value meals, king-size snacks and multi-buy promotions. How did the advertising industry encourage us to eat more often?

The programme also explores the developments in dietary advice – by 2003, the Chief Medical Officer was warning of an ‘obesity time bomb.’ Peretti speaks to obesity expert Professor Philip James, who made recommendations in his 1996 report that the food industry should cease targeting children in their advertisements. He also speaks with Professor Terry Wilkin, who led a pioneering study into childhood weight gain; and former Labour MP David Hinchliffe, who chaired the 2003 Parliamentary Select Committee on Health.

This is an amazing documentary, please take the time to watch.
 

 

Around the world, obesity levels are rising. More people are now overweight than undernourished. Two thirds of British adults are overweight and one in four of us is classified as obese. In the first of this three-part series, Jacques Peretti traces those responsible for revolutionising our eating habits, to find out how decisions made in America 40 years ago influence the way we eat now.

Peretti travels to America to investigate the story of high-fructose corn syrup. The sweetener was championed in the US in the 1970s by Richard Nixon’s agriculture secretary Earl Butz to make use of the excess corn grown by farmers. Cheaper and sweeter than sugar, it soon found its way into almost all processed foods and soft drinks. HFCS is not only sweeter than sugar, it also interferes with leptin, the hormone that controls appetite, so once you start eating or drinking it, you don’t know when to stop.

Endocrinologist Robert Lustig was one of the first to recognise the dangers of HFCS but his findings were discredited at the time. Meanwhile a US Congress report blamed fat, not sugar, for the disturbing rise in cardio-vascular disease and the food industry responded with ranges of ‘low fat’, ‘heart healthy’ products in which the fat was removed – but the substitute was yet more sugar.

Meanwhile, in 1970s Britain, food manufacturers used advertising campaigns to promote the idea of snacking between meals. Outside the home, fast food chains offered clean, bright premises with tempting burgers cooked and served with a very un-British zeal and efficiency. Twenty years after the arrival of McDonalds, the number of fast food outlets in Britain had quadrupled.