Month: February 2015

What are Phytonutrients and Why are They Important?

You may or may not have heard of the newest reason why you should eat your vegetables. Mom always told us to eat them and we’ve all heard about how good they are for us. They provide us with fiber and are a good source of vitamins and minerals. But now we’re hearing they do so much more.

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Unlike us, plants are unable to run away when threatened by outside danger. Because of this, plants have developed their own protection from these outside threats. Scientists have been busy studying these tiny compounds we call phytonutrients. Simply put, phytonutrients are chemical compounds in plants that protect it from germs, pests, and environmental toxins. They have discovered up to 40,000 different ones and are still discovering more. It appears as though it’s not just the vitamins and minerals that make vegetables so good for us. And the great news is that we are still learning of all the ways we can benefit from consuming phytonutrients. In general, we can say that phytonutrients help prevent disease and infection, and improve general wellness. Specifically, there are plenty of known benefits of eating phytonutrients. Some of the main benefits include:

1. Antioxidant: They can act as an antioxidant, ridding our bodies of damaging free radicals. If left to roam in the body, free radicals can cause damage to cells, proteins, and even your DNA.

2. Antibiotic: Phytonutrients are known to boost your immune system to help prevent bacterial infections.

3. Cancer preventative: Some of the phytonutrients studied, specifically in broccoli and tomatoes, may have cancer preventative properties.

4. Anti-inflammatory: Many are known to have properties to reduce inflammation, benefiting anyone with an inflammatory condition. This would include any condition ending in “-itis.”

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5. Immune support: Phytonutrients have qualities to support your immune function, which will help prevent disease and help you heal quicker. Immune function decreases naturally as we grow older, and eating a diet full of phytonutrients may slow that process down.

6. Tissue support and protection: They are known to strengthen tissue and speed healing. It’s best to choose organic plant-based foods so we’re not ingesting any pesticides with our phytonutrients. Make use of local farmers’ markets and stock up on great tasting fresh fruits and vegetables. Not only do we get the best produce from our local markets, everything is picked when it’s ripe, providing us with more phytonutrients than from the produce you’ll find in the grocery store. Many of the farmers who frequent farmers’ markets follow organic farming principles, and all you need to do is ask if they do. So, we can support our local farmers and our health will benefit too. We’re very lucky—phytonutrients can be found in almost every plant-based food. This means if we eat a diet including lots of fruits, vegetables, herbs, beans, nuts & seeds, tea, and whole grains, we’re getting a lot of phytonutrients too. It’s easy to add more phytonutrients into your diet. For breakfast you could add spinach to your strawberry smoothie. At lunch you could add pumpkin seeds, carrots, red peppers, and blueberries to your mixed green salad. Since phytonutrients contribute to the color, tastes, and smell of the plant, make your food as colorful and tasty as you can. It just takes a little creativity in the kitchen. Your health and your taste buds will thank you! – 

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fruit, health, juice plus, Phytonutrients, Vitamins

Juice Plus+ is the only daily supplement I take – Dr. Bill Sears

 

Do I feel passionate about this product? Yes! Here’s why.

Each morning I put a scoopful of Juice Plus+ Complete into my fruit and yogurt smoothie. Every day I take my Fruit and Veggie Juice Plus+ Capsules, and dole out Juice Plus+ to our kids in the form of chewables (soft) and capsules according to their age and taste. Then I go to my office and recommend the Juice Plus+ Children’s Health Study to the families in my pediatric practice.

JuicePlus Orchard GardenDuring the year following my surgery, I read volumes about nutrition, subscribed to every nutrition journal I could find, put together a collection of over 500 file folders about food, and became what my friends tagged a “health nut.” About three months into my new style of eating, I noticed some amazing changes. My energy level skyrocketed, prompting my wife Martha to call me “Zip.” We stepped up our ballroom dancing and even beat some of the younger couples in the swing contest. My mind was working better, too.

I just plain felt good all over – mind and body – and finally learned what it is to experience real well-being. Too bad I had to get sick in order to learn to eat right instead of eating right to keep from getting sick.

Why was I feeling so good?

The answer seemed clear: I was putting the right fuel into my body that made it run better. At that time – as a father of eight, author of 28 books, and a pediatrician at the peak of his career – I was going to do everything I could to keep my health up and not let the cancer reoccur. Talk about motivation!

During my quests for what constitutes good health, I devoured books and articles about supplements and discovered that one of the secrets of good health is to eat a lot of fruits and vegetables that contain thousands of disease-fighting chemicals called “phytonutrients.” I call them “phytos” for short. The same phytos that help keep plants healthy, help keep our bodies healthy. Even thousands of years ago Hippocrates said, “let food be thy medicine.”

As I studied the parade of supplements out there, I concluded that whatever supplement I take must have good science and make good sense. That’s how I came across Juice Plus+.

It had good science behind it and made good sense – a whole food-based supplement! Whole foods, a bunch of the healthiest fruits and vegetables, were juiced and dried as close to the fields as possible to maintain the highest possible level of nutrition. These nutritious juice powders are then put into capsules and chewable tablets!

Intrigued by this concept of packaged phytos, I realized that my life depended upon eating the right foods and taking the right supplements. So I did my life-saving detective work. While visiting the company where Juice Plus+ is made, I saw firsthand the care and quality that went into this product. In examining their independent clinical research, I discovered that researchers had measured the blood levels and found that disease-fighting “phytos” go way up after taking Juice Plus+ – and they had published their results in peer-reviewed medical journals. This was a vital discovery since it’s not what’s on the package label that’s important – it’s how much gets into the body. Finally I grilled the company executives, and they were honorable people. The combination of good science, good sense, and a reputable company convinced me that this would be my supplement of choice.

Since taking Juice Plus+ daily and following an overall healthy eating and exercise program, I have not even had so much as a cold; even though my wonderful little patients share their germs with me every day. The parents of children who are sick a lot often thank me: “Since my children have been taking Juice Plus+ they haven’t been sick as often.” Juice Plus+ is now the only whole food based supplement I take. I’m pleased to recommend the joy of taking Juice Plus+ to everyone who takes their health seriously.

I am very excited about Juice Plus+ and have seen the benefits in myself and my children. Start your family on Juice Plus+ today and see the benefits over a lifetime!

To Your Good Health,

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Dr Sears, health, juice plus, Nutrition, research

Need A Reason To Stop Eating McDonald’s? Here Are Ten!

We certainly understand that families are very busy and do not always find the time to cook. However, there are better and worse choices when it comes to choosing a fast food restaurants. Before you choose to eat at McDonald’s for instance be aware of the following ingredients:

 

Ammonium Sulfate

Ammonium sulfate is used to fertilize soil and kill bugs. It’s also in the buns at McDonalds. You’ll be well fertilized and bug free! And also maybe pretty sick.

 

Silcone Oil

Chicken McNuggets have been shown in labs to contain dimethylpolysiloxane, or silicone oil. Silicone oil is used to produce contact lenses and other medical devices. Yumm.

 

Cystein-L

What the hell is this? Cystein-L is an amino acid that is synthesized from duck feathers. It helps to flavor the meat, bread, and pastries apparently. 

 

THBQ THBQ

Is found in 18 McDonald’s foods. It can be lethal but don’t worry, the FDA says you’re cool if you eat some of it.

 

Propylene Glycol 

This is a chemical found in antifreeze, e-cigarettes, and your McDonalds burgers. Enjoy!

 

Dimethylpolysiloxane 

Say that ten times fast. Almost every fried fast food item at McDonalds contains this chemical, and so does silly putty, caulking, shampoos, heat resistant tiles, and contact lenses. I don’t think that burger will help you see better, wash your hair for you or make you heat resistant. You might try pressing yourself against a newspaper at some point to see if the ink sticks to you though.

 

Carminic

 Acid Have you ever eaten bugs? Hey, I’m not opposed to munching down on some bugs, but the carminic acid in the meat at McDonalds is synthesized from components of the Chochineal beetle. Delish.

Cellulose Pretty much every fast food item contains this compound derived from wood pulp.

 

Silicone Dioxide 

Also known as industrial sand. This one actually isn’t McDonald’s specific. This is found in Wendy’s chili to keep it from clumping. Bon apetite.

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Burger, Chemicals, Fast Food, Ingredients, McDonalds

Sea bass with sizzled ginger, chilli & spring onions

 

b2ap3_thumbnail_clock-icon.png Time: 25 mins                       b2ap3_thumbnail_Chef-2-icon.png Level: Easy                  b2ap3_thumbnail_Fork-Knife-icon.png Servers: 6 people


 The aromas released while cooking this dish will have everyone licking their lips in anticipation

 

Ingredients


 

 6 x sea bass fillets, about 140g/5oz each,

skin on and scaled about 3 tbsp sunflower oil

large knob of ginger, peeled and shredded

into matchsticks

3 garlic cloves, thinly sliced

3 fat, fresh red chillies deseeded and

thinly shredded

bunch spring onion, shredded long-ways

1 tbsp soy sauce

Method


 

1.  Season the fish with salt and pepper, then

slash the skin 3 times. Heat a heavy-based

frying pan and add 1 tbsp oil. Once hot, fry the

fish, skin-side down, for 5 mins or until the skin

is very crisp and golden. The fish will be almost

cooked through. Turn over, cook for another 30

secs-1 min, then transfer to a serving plate and

keep warm. You’ll need to fry the fish in 2 batches.

 


 

2.  Heat the remaining oil, then fry the ginger,

garlic and chillies for about 2 mins until golden.

Take off the heat and toss in the spring onions.

Splash the fish with a little soy sauce and

spoon over the contents of the pan.

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Dinner, Fish, Healthy Food, recipe, Sea Bass

How we created a life we LOVE

A little under two years ago I was finishing up maternity leave and not relishing the reality of having to leave my kids and return to work. I loved my job and the independence it gave me, but more than anything I wanted to have the flexibility to look after my kids, something that unfortunately my job did not allow. I didn’t want to miss out on key moments of their lives, however, I resigned myself to the fact that this was necessary. 

I believe everything happens for a reason; if I were yet to have my beautiful daughter, then I wouldn’t have happened across an amazing business opportunity that really has changed myself and my family’s life in many ways.

My husband and I have built a very successful business together. In the last eighteen months we have achieved senior positions within the company, allowing us to live life on our terms. We have met many wonderful people along the way and have a fantastic team, who helped us win ‘Entrepreneur of the Year 2014’.

I’m not extraordinary, nor do I have any special training and I am definitely not a sales person. I am simply a mum who loved a product, saw an opportunity to create a better life for her family and grabbed it with both hands. 

If you are thinking it’s impossible to do this, I’m here to tell you that you’re wrong! I’m proof that YOU CAN!

If you are looking to make 2015 YOUR year get in touch!

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DSAI, Entrepreneur, juice plus, kids, work

This 70 Year Old Woman Looks 30 And Reveals Her Eating Secrets

 Her mother and grandmother both died of breast cancer at 47, and 36 years old, respectively. Her grandmother’s sisters died of cancer at early ages. Diabetes runs in her family.

Annette Larkins is in perfect health and doesn’t take aspirin. In fact, she doesn’t take any medication at all, at least by the conventional modern definition. She is a fanatic of REAL medicine and lives by the quote, “Let food be thy medicine and medicine be thy food.” ― Hippocrates

 

Annette Larkins

Mrs. Larkins grows a plethora of fruit, vegetables, and herbs around and inside of her house. She collects rainwater and makes gallons of juice from what she grows. She grows her own and drinks the juice regularly. Yet another anecdotal case of raw food and juicing providing overall health and endless youth.

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fruit, health, Raw, Vegan, Vegetable

Small steps towards a better lifestyle

Drink more water

Water is so important! It increases your metabolism, and cleans out your system! The best way to flush out toxins is simple: lots and lots of water.

The question is how much water is enough?

Water increases your metabolism so much that if you’re chronically dehydrated, it can mean up to an 8-pound weight gain or more per year! Your challenge is to aim to drink at least half your body weight in ounces of water per day. For example, someone who weights 150 pounds should be drinking 75 ounces of water a day. This will be a gradual thing start small and work it up!

This has always been something that I struggle with, however recently I’ve been aiming to drink a large glass of water before each meal and don’t allow myself to start the meal until the glass is finished and so far it’s really working!

But you don’t have to drink it plain; you can add a little flavour as well with these delicious (and detoxifying) additions. Add all of these to a large jug or bottle of water and drink throughout the next day for an effective way to detox! It helps to let these pieces soak overnight in your fridge to let the flavours meld.

Lemon: Lemon water makes for a powerful detox drink; lemon juice helps to cleanse and alkalize the body. Add one thinly sliced lemon to a large pitcher, or squeeze fresh lemon juice into your glass.

Mint: Mint adds a touch of sweetness without the sugar to your water, and it also helps settle your stomach and aids in digestion as well.

Cucumber: Cucumber water isn’t just for spas. Adding a few slices of cucumber to your water makes for excellent rehydration, and cucumber contains anti-inflammatory properties, as well.

Ginger: The spicy root helps cleanse out your system, aids in digestion, and settles your stomach. A little goes a long way, so start with a few thin slices or grate a tiny piece into your water and taste before adding more as necessary.

We can all mistake thirst for hunger too, which leads to eating more unnecessary calories!

If like me you struggle with drinking water, try my little trick and if you have any other tricks for staying hydrated let us know in the comments below!

Clear Out Your Kitchen

One of the easiest ways to get healthy and lose weight is to clear out the junk food that’s lurking in your kitchen cupboards, fridge, and freezer. Once you’ve gotten rid of unhealthy foods in your cupboards, replace them with lots of wholesome options — fruits, veggies, whole grains, and lean proteins — so you won’t feel deprived.

Cut out sugar

Sugar has to be one of the worst things you can consume. Now when I talk about sugar, I’m talking about the processed kind not the natural sugars you find in foods like fruit. Processed sugar has absolutely no nutritional value to the body and strips nutrients as it passes through the digestive system. It’s called empty calories for a reason. In fact recent studies have shown that sugar has the same addictive effects on the brain as cocaine. So when you consume it you will automatically want more. Sugar also spikes your insulin levels, which leads to increased fat storage on the body. I really could go on and on with the negative effects this has to the body, which is why it’s so important to start cutting it from your diet. The bad thing about sugar is it’s actually in everything. So many processed packaged foods contain it that you wouldn’t even think of. So start reading your food labels and become aware of what foods have it added in. Then start to cut those out. It can be quite intense when you first cut sugar as the body goes through withdrawal symptoms, but once it’s out of your diet completely you will feel so much better for it, trust me!

Meal plan and prep

If you want to eat healthy then you need to get organised with your food. Not having healthy options in the fridge will mean you run the risk of making unhealthy choices or not eating at all! So what we find works for us if at the beginning of the week we will work out what Seamy, (my hubby does all the cooking in our home) will be making for dinners each night, we then write out our grocery list and stick to that at the supermarket. This avoids picking up unwanted food items and will save you money in the long term! It can seem like a lot of work to begin with but the more you practice and the easier it becomes. Also with little kids its important to be super organized!

Get plenty of sleep

Getting a good night’s rest is so important to a healthy lifestyle. When you sleep properly your body is able to function better, not just physically but mentally and emotionally too. Having a bad night’s sleep can also slow your metabolism down which is why it’s so important to get into the habit of sleeping 7 to 8 hours a night. Studies have shown that people who are sleep deprived tend to crave higher-fat, greasier, and sugary comfort foods like ice cream and salty snacks. If you are one to go to bed late because you stay up late watching T.V or are on the computer on social media, start by restricting these things one hour before your planned bedtime. Get yourself into a nightly ritual before bed that will allow you to unwind and get to sleep easily. Things like reading, taking a hot bath or some gentle stretching can be hugely beneficial to getting off to bed and into a deep sleep more easily.

Remove negative self-talk

Being healthy isn’t just about having a healthy body, it’s also about having a healthy mind and outlook on life. Sometimes we can be our own worst enemy and put ourselves down so much. But don’t listen to that negative voice inside your head. It’s the one that pops up whenever you have to do something that takes you out of your comfort zone. Now I have to admit, I have been guilty of this many times in the past and I’m still working on it now. What you think about is often what you become. Every time the negative voice starts, immediately stop it in it’s tracks and start thinking more positively. It might be hard to begin with but when you begin to do it more regularly it will become a lot easier to snap out of it when that negative voice makes an appearance. Positive thoughts attract positive results, try it, it really works!

Now remember you don’t need to try and tackle these all at once. Start with one or two, let them become good solid habits in your life and then move on to the next. You don’t just need to stick to these either. Sit down and think about what habits you can create for yourself that will help you achieve your goals.

Remember it’s never to late to make a change!

If you aren’t happy with the way your body looks or feels-make a lifestyle change. Its never too late to start eating healthier and exercising you will be surprised how small changes can make you feel.

 

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Detox, Fitness, fruit, health, Lifestyle

Juice Plus+ and Pregnancy Health

 

 

 

 

Many have written us to share the healthful results that they have observed in their own practices. Doug Odom, M.D., an obstetrician and gynecologist in Jackson, Mississippi, took his observations one step further, carefully documenting and analyzing the outcome of more than 350 pregnancies within his group practice over an almost three-year period.

 

“I’ve delivered literally thousands of babies over the past 30+ years,” says a smiling Dr. Odom. “And I’ve talked with expectant mothers about the importance of good nutrition ever since I started practicing. But it wasn’t until Juice Plus+® came along that I felt really comfortable recommending anything more than prenatal vitamins. “I was always worried that something I recommended could turn out to be harmful to my patients,” he explains. “Juice Plus+® is whole food based nutrition – a wide variety of nutritional elements from a wide variety of fruits and vegetables. That just made good sense to me from the very first time I heard about it. On top of that, it’s backed by a whole body of published, peer-reviewed clinical research that’s impressive in terms of both quantity and quality. “You never see that with other nutritional products.”

 

Dr. Doug Odom began sharing Juice Plus+® with his patients in May 1998. “I started noticing improvements here and there, but we really saw it in the expectant moms. Pregnancy is a very physically demanding nine months: there’s such a rapid acceleration of tissue growth and, as a result, a rapid acceleration of free radical damage [oxidative stress]. I’ve always recommended ‘standard issue’ prenatal vitamins. But we started to see healthier pregnancies more often when I started to add Juice Plus+® to the regimen.”

 

Over time, Dr. Odom and his nursing staff noticed that with the Juice Plus+® moms, they were seeing fewer Caesarean deliveries (“Csections”), fewer premature deliveries, and a lower incidence of preeclampsia – a condition of late pregnancy that is characterized by high blood pressure and that can be potentially lifethreatening to both mother and baby. They also noticed that the newborns of these moms tended to have higher birth weights, fewer admissions to neonatal intensive care units, and a lower incidence of respiratory distress syndrome.

 

“It made sense to me that better nutrition would lead to healthier moms,” Dr. Odom recalls. “So, I decided to get a little more formal about my Juice Plus+® observations. “Looking back to January 2000, I categorized expectant mothers into two groups: one composed of women who took Juice Plus+® (two Orchard Blend and two Garden Blend capsules) every day in addition to prenatal vitamins, the other comprised of women who took prenatals only.” Dr. Odom “matched” subjects for age, ethnicity, prior pregnancies, and insurance status – “everything I could think of to make sure that the two groups were as close to identical as possible” – and ended up with 178 mothers in his Juice Plus+® group and 178 in his non-Juice Plus+® comparison group.

Dr. Odom compared pregnancy outcomes by reviewing the medical records of all 356 patients after delivery. “The results even surprised me,” he confides. He found that women who had added Juice Plus+® to their regimen had significantly fewer Caesarean deliveries (47% versus 66%), no premature deliveries before 37 weeks (compared to 35 women or 20% of the comparison group), and no diagnosed incidents of preeclampsia (versus 38 cases or 21% of the comparison group). The Juice Plus+® babies fared better as well. They weighed about a half-pound more at birth on average (7 pounds, 11 ounces versus 7 pounds, 3 ounces). None of the Juice Plus+® babies had to be admitted to neonatal intensive care (compared to 17 or almost 10% of the comparison group babies). Similarly, none of the Juice Plus+® babies studied were diagnosed with respiratory distress syndrome (versus 13 or 8% of the non-Juice Plus+® babies).

 

Dr. Odom offers a simple explanation: “Healthier moms have healthier babies.” Dr. Odom presented these findings to his medical colleagues at the annual meeting of the Central Association of Obstetricians and Gynecologists in October 2003. The findings are also being published as a “retrospective descriptive analytic comparison” in the March 2006 issue of JANA, the Journal of the American Nutraceutical Association. More importantly, Dr. Odom’s findings have led to the initiation of a methodologically rigorous (prospective, doubleblind, placebo-controlled, and randomized) clinical trial of the impact of Juice Plus+® on pregnancy health currently underway at the University of Mississippi Medical Center in Jackson. “I am pleased to see that what I observed in our practice is now being taken to the next level of scientific investigation by my academic colleagues.

“Eight years ago, when I first started recommending Juice Plus+® to my patients, I did so simply because I believed that better nutrition would lead to improved medical outcomes,” he concludes. “Now, I recommend Juice Plus+® because I know that better nutrition leads to better outcomes.” Dr. Odom and his expectant mothers learned what so many of us already know: that good nutrition – including Juice Plus+® – really can make a difference in the health and wellness of people of all ages and at all stages of life. (from The Health & Wellness Newsletter of Juice Plus+®)

Dr. Angie Bell

Dr. Angie Bell is an obstetrician/gynecologist and has been sharing Juice Plus+® with patients, friends, and families for several years now. She is so excited to see her patients having less preeclampsia, less c-sections, thicker and healthier umbilical cords, less constipation, lower homocysteine levels, less morning sickness and nausea, less pre-term labor, lowered risk of blood clots and miscarriages, and more.

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juice plus, Mums, Pregnancy, research, Vegetable

Juice Plus+ Announcement: Jason Fowler earns coveted slot to compete in Hawaii IRONMAN Triathlon

 

 

 

 

Jason Fowler is no stranger to the IRONMAN trials in Lubbock, Texas. He knows only too well that the trials are the key to the IRONMAN World Championship in Hawaii. His ultimate goal has always been qualification, but since last year, Jason’s been training a new attitude.

 

“After winning [IRONMAN] in 2009, I wanted to get back to this race and really enjoy it, said Jason. “I spent so much time with my head down, focused on the training and preparation in the past that this year, I really wanted to enjoy the process and have fun with it.”

 

This time around, Jason committed to what he calls his “no regrets” six months.

 

“I just put everything I had into my training, getting better and trying to get back to IRONMAN Hawaii this year,” he said. “ For the past six months, I’ve just been training, on average, about 18 hours a week.”

 

Coming into the trial in Texas, Jason had also already done three half IRONMANs, a marathon and an Olympic distance triathlon.

 

“I was well prepared and couldn’t have felt any better. It was a spectacular day,” Jason recalls. 

 

While Jason would be elbow to elbow with all of his competition who had travelled there from around the world, he would also be face to face with some really good friends he’s known for a long time.  And they all, each and every one of them, knew exactly what it was going to take to get that coveted one through two position. 

 

Jason stated, “I knew what time I had to make and I knew I had perform my best.  And I went to Texas to qualify, to enjoy it, and to be good with the outcome.  Well, I had my best day, and so I walked away with a second place finish and a spot to go to the IRONMAN World Championship in Hawaii in October.” 

 

As you can imagine, Jason Fowler is incredibly excited and at the same time, he feels grateful and blessed to race at this level.

 

“I’ve been in wheelchair sports now for over 20 years,” Jason says. “At first, it was just wanting to win, but at the same time I want to savor the experience and what it has to offer. I’m grateful that I can participate in the event— especially using a wheelchair, and show the world that it doesn’t matter that you’re in a wheelchair—you can still do whatever it is that you want to do.”

 

Jason Fowler grew up in Kingston, Mass., where he spent most of his childhood riding motorcycles, becoming a nationally-ranked amateur racer by age ten. Jason’s life was forever changed, however, on March 13, 1991. At 17 years old, while riding his motorcycle, he collided with an obscured rock and hit the ground head first, severing his spinal cord in the process. His injury left him paralyzed from the chest down.

During the weeks following the accident, Jason looked toward the future. He insisted that he would be as active as possible, as soon as possible. Competitive racing had been his passion. Four months after his accident and spinal fusion surgery, his drive, determination and strong will propelled him into racing again – only this time in a wheelchair . He has since completed more than 140 road races, 30 marathons and 25 triathlons.

Despite occasional medical and physical setbacks along the way, Jason has always continued to look ahead. He never accepted that his life would be anything other than extraordinary. Like other world-class athletes, he maintained a rigorous training schedule and continued to tirelessly pursue success.

In late 2004, Jason encountered an unexpected obstacle.

“I was in Kona, Hawaii competing in the IRONMAN Triathlon World Championships,” he remembers. “I had completed the 2.4-mile swim and 106 miles of the 112-mile bike segment, when a race official stepped in front of me and disqualified me from the race because I had failed to meet the 10 hour and 30 minute cutoff for completing the swim and bike segments. I was angry and disappointed with my performance, and it is a race I will never forget.”

After Jason’s disqualification, he made it his mission to get back to Kona and accomplish what he had set out to do: finish IRONMAN Hawaii.

Jason explains that “in order to race in Kona, a triathlete must earn a slot through a qualification race. For the handcycle division, competitors must finish in the top two at one of two races – in Lubbock, Texas or Antwerp, Belgium. This ensures that qualifying for Kona is a special privilege and that eligibility is only for the elite.” 

In 2005 and 2006, Jason competed again in the Lubbock qualifications, but finished in third place both years. He missed qualifying by one position and noted that his greatest challenge was that his fellow handcycle athletes possess significantly more muscle function than he did. His injury prevented him from using any muscle groups below the T5/T6 level, which translates to completing a 140.6 mile race using only his arms and shoulders. Despite this adversity, Jason resolved to do whatever it took to achieve the goal he had been denied in 2004: finishing IRONMAN Hawaii.

Jason competed in Lubbock again in 2007. Despite cutting 43 minutes off his six-hour race time, he missed qualifying once again – this time by five minutes and 10 seconds. “I was disappointed that I didn’t qualify, but I was proud that I had made such great improvement.

“That winter, I trained with intense focus and treated every single workout with emotional intent,” Jason recalls. “That was also the winter I started to work on my swimming with Dr. David Phillips (who was an All-American swimmer in college) and his wife Heidi Phillips, who introduced me to Juice Plus+®.”

Jason qualified for Kona in June of 2008 by finishing first at the Texas race. Then, on October 11, 2008, he successfully completed the IRONMAN World Championship in a personal best time of 11 hours and 29 minutes.  Only one year later, in 2009, Jason went on to win IRONMAN Hawaii.

 

Over the intervening years, Jason has continued to push through barriers, overlook limitations and set new expectations for himself. Today, after a much-needed break to focus on his relationships with friends and family, Jason will be competing again in the 2013 IRONMAN World Championship this October in Kailua-Kona, Hawai’i.  

 

We’ll have the special opportunity to follow Jason’s IRONMAN regimen, post by post and week by week, as he trains to exceed his personal best time with a new attitude. But know, he is a man with a modified mission. 

“I’ll show you with my posts and video journal that some days it’s very, very tough and there are a lot of ups and downs through this process but I think that’s what makes it special when you get to that point you’ve been aiming for.  So, I’m looking forward to going through that over the next few months and sharing it with all of you.”

And, yes, Jason has found that balance point in his life. In addition to racing, Jason has also excelled academically and professionally. He attended the University of Illinois, where he was a member of the wheelchair racing team, and then returned to Massachusetts to attend Northeastern University in Boston, where he earned a Bachelor’s Degree in Finance. In May 2004, he earned an MBA with a concentration in health care management from Boston University. He now works as a clinical consultant at Medtronic, Inc.
 

Why does Jason do what he does? “It’s because people think I can’t.”

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Athlete, Fitness, Ironman, Marathon, Triathlon

Fruits, Vegetables Linked With Lower Risk Of Heart Attack, Stroke: Study

 

 

 

Eating a diet heavy in vegetables, fruits, grains and fish could protect people with heart disease from experiencing a dangerous — and often fatal — result of the condition, a new study suggests.

 

Specifically, the research, published in the journal Circulation, shows that eating a healthy diet is linked with a lower risk of a new heart attack, stroke, heart failure and death from heart disease.

 

“At times, patients don’t think they need to follow a healthy diet since their medications have already lowered their blood pressure and cholesterol — that is wrong,” study researcher Mahshid Dehghan, Ph.D., a nutritionist at the Population Health Research Institute at McMaster University, said in a statement. “Dietary modification has benefits in addition to those seen with aspirin, angiotensin modulators, lipid-lowering agents and beta blockers.”

 

The study included 31,546 people, with an average age of 66.5, who had a history of heart disease or end organ damage as a result of diabetes. They were asked about the foods included in their diets over the last year — like whether they drank milk, ate produce, meat, fish or poultry, etc. — as well as about their lifestyle habits — like whether they smoked, drank alcohol and exercised.

 

Researchers considered people who ate a “heart healthy diet” as those who frequently consumed fruits and vegetables, and who ate more fish than red meat, eggs or poultry. They found that eating a heart-healthy diet is associated with a 35 percent lower risk of dying from heart-related reasons, a 14 percent lower risk of a new heart attack, a 28 percent lower risk of congestive heart failure and a 19 percent lower risk of stroke.

 

“These associations were observed in people receiving proven drug therapies for secondary prevention, suggesting that dietary modification may have benefits in addition to those seen with aspirin, angiotensin modulators, lipid-lowering agents, and beat-blockers,” researchers wrote in the study.

 

The positive effects of a fruit-and-veggie-heavy diet on the heart are hardly surprising. Past studies have also shown links between eating lots of produce and decreased risks of heart conditions.

 

Last year, a study conducted by University of Oxford researchers showed that eating at least eight servings of fruits and vegetables on a daily basis is linked with a 22 percent decreased risk of dying from heart disease, than if you were to just eat three or fewer servings, ABC News reported.

 

And a study conducted also by McMaster University researchers showed that people whose genes put them at higher risk of heart disease might be able to counteract this predisposition by eating produce, MyHealthNewsDaily reported.

 

“It’s exciting to observe that, potentially, we can turn off a high-risk gene by a dietary change,” study researcher Sonia Anand, of McMaster University, told MyHealthNewsDaily.

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