Archive for Natural

Not every natural food is good for everyone says fresh water and nutrition educator Sharon Kleyne

Grants Pass, OR (PRWEB) May 28, 2015

A widely accepted belief in the United States in recent decades has been that “Natural foods are always good for you.” Global water and nutrition advocate and educator Sharon Kleyne recently cautioned that this belief is not always true and that not all natural foods – no matter how nutritious – are good for everyone. Kleyne recently discussed individual differences in dietary and nutritional needs on her Sharon Kleyne Hour™ Power of Water® radio show.

The key to good nutrition, says Kleyne, is proactive personal education. It is especially important to carefully research, both pro and con, fad diets and very limited diets, before undertaking them.

The Sharon Kleyne Hour™ Power of Water® recently aired the segment on May 25, 2015. For the live show or a podcast, go to http://www.SharonKleyneHour.com.

The syndicated radio show, hosted by Kleyne, is heard weekly on VoiceAmerica and Apple iTunes. The education oriented show is sponsored by Bio-Logic Aqua® Research, founded by Kleyne and specializing in fresh water, atmosphere, dehydration and vision. Nature’s Tears® EyeMist® is the Research Center’s signature product for dry eye and eye allergies.

The most dramatic example of individual differences in nutritional needs, according to Kleyne, can be seen in people whose ancestry originated in the Arctic. Those individuals tend to have a very high tolerance for fat and animal protein and a completely vegan diet might not be as well suited for them as the same diet would be for somebody else.

Kleyne offers the following suggestions regarding food choices:

In general, fresh, locally grown organic foods are preferable to manufactured, processed and heavily packaged foods (corn on the cob is better than Fritos). Locally grow foods are better adapted to the local seasons and don’t need to be shipped as far so they are more likely to be fresh and don’t waste fossil fuel.

In season foods are more likely to be in balance with the body’s needs than out of season foods. Thus, celery from a nearby farm stand in July is far preferable to celery imported from Chile in January.

Everyone is genetically different and some people have a greater need for certain nutrients. This can sometimes be reflected in food cravings. Bear in mind, however, that when food cravings involve salt, fat, sugar, alcohol or caffeine, they are more likely reflecting addictions rather than actual needs.

Climate, activity level, age, health and medication can also affect one’s nutritional needs, Kleyne points out.

Each individual, says Kleyne, knows their own body better than any one else could. As unique individuals, each of us must determine for ourselves if our body has a greater need for one type of food and less of a need for another type of food.

The best bet, nutritionally, Kleyne observes, is almost always to eat a wide variety of natural foods. Be especially cautious of limited diets such as all lettuce or all carbohydrate.

Water is a nutrient, Kleyne stresses, so be sure to include an adequate amount of water in your diet. The need for water varies among individuals and no two people dehydrate at the same rate or in the same way. In general, Kleyne suggests a minimum of eight glasses of pure water per day, in addition to all other fluid intake. Drinks containing alcohol, excessive sugar, caffeine or carbonation tend to be dehydrating and should not be counted as part of the daily water quotient.

Kleyne believes that consuming water in full glasses is preferable to sipping. She suggests drinking two full eight ounce glasses in upon rising and at least two more full glasses during the day.

There is nothing more important to health, Kleyne concludes, than diet and nutrition. Nutrition education should be an ongoing lifelong process for everyone. Earth is changing every day and our bodies are also changing every day.







Vitalah


Santa Cruz County, California (PRWEB) March 11, 2015

Vitalah®, creators of Oxylent, has just introduced something very special for the natural athlete. Sport Oxylent® is a comprehensive 3-in-1 supplement drink that supports energy, stamina and recovery through its powerful formulation of important micronutrients designed for athletes, sports enthusiasts or anyone with an active lifestyle. Available in convenient 30-serving canisters or 15-count stick pack boxes, Sport Oxylent makes a refreshing drink in delicious Blueberry Burst flavor. You simply add the powder to water, stir the fizz and drink to your health.

What makes Sport Oxylent so special?

With a unique panel of ingredients that includes Creatine MagnaPower®, SustamineTM, Citrulline Malate, SOD, Superfruit AuroraBlue® blueberry, electrolytes, antioxidants, Vitamins C, D, B6, and B12, and a host of powerful Albion® minerals, this product is the all-in-one solution for pre, during and post workout support. Sport Oxylent is free of sugar, gluten, soy, dairy, GMOs, caffeine and anything artificial for the discriminating taste. Sweetened with natural stevia, the product has zero calories.

Take a look at Sport Oxylent’s important benefits:

    Promotes sustained energy and stamina during exertion
    Inhibits fatigue and muscle breakdown
    Reduces time and energy needed for recovery
    Enhances muscle strength and repair
    Replenishes glycogen/energy store and electrolytes
    Supports metabolism and weight management

According to Lisa Lent, CEO and Founder of Vitalah, “We’re offering the highest quality cutting edge ingredients on the market that are backed by science and available in the most absorbable form for the body’s use. You can feel the difference when you drink Sport Oxylent – that’s because it offers a natural burst of energy that gives the mind and body the stamina it needs to go the distance.”

Vitalah was founded by Lisa Lent as an “invitation to health” born from her passion to create the ultimate supplement for everyday life. Her product, Oxylent, is an effervescent multivitamin drink containing a unique blend of essential nutrients that enable the body to function at peak levels. Oxylent, Prenatal Oxylent, Children’s Oxylent and Sport Oxylent are available at health food stores nationwide and online. Purchasing Oxylent products supports Vitamin Angels®—a global non-profit organization that provides under-nourished children with nutritional supplements. Visit http://www.oxylent.com, or call 877. OXYLENT (877.699.5368). Find Oxylent on Facebook at http://www.facebook.com/oxylent, on Twitter at @oxylent and on Instagram at drinkoxylentbreathelife.

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Natural Gourmet Institute Launches Certificate Programs in Writing for Food Media, Sustainable Meat, and Culinary Tours


New York, NY (PRWEB) October 16, 2014

Natural Gourmet Institute, the leader in health-supportive culinary education, is launching three new courses to add to their Certificate Program offerings: Writing for Food Media, Sustainable Meat and Culinary Tours.

Led by industry experts, these innovative programs are designed to give students the opportunity to enhance their education and gain expertise in numerous in-depth culinary topics.

“Since Dr. Annemarie Colbin founded the school in 1977, Natural Gourmet Institute has been pushing culinary boundaries” says CEO Anthony Fassio “with the launch of Certificate Programs, NGI is teaching students to look beyond basic culinary technique into how to integrate a holistic perspective of the food system into their culinary perspective.”

Led by Dawn Perry, Senior Food Editor at Bon Appétit, Writing for Food Media Certificate Program will teach students to develop concise, successful recipes appropriate for books, magazines and online media. During the 8-week course, students will write, develop and cook recipes to prepare them to be cross-tested, edited and photographed. In addition, students will hear from an impressive line-up of professional recipe editors, food stylists, and photographers, including Adam Rapoport, Editor-in-Chief at Bon Appétit and Mark Druckor, Restaurant Editor at Epicurious to learn what makes their jobs unique and what each looks for in a successful recipe. Tuesdays and Thursdays, February 26 – April 9, 2015 6:30 – 9:30pm.

Sustainable Meat Certificate Program students will learn the craft of ethical meat sourcing, butchery and fabrication. Offered in partnership with Dickson’s Farmstand Meats – one of New York City’s most sought after butcher shops – the course will provide students with a thorough understanding of grass-fed beef and pastured pork farming and butchery (including knife skills, whole animal breakdown, specialty cut preparation and charcuterie). The program will demonstrate how to raise animals with integrity, how animals fit into the ecology of the farm and the environment as a whole, how animal proteins fit into human health and diet, and teach respect through ethical handling and whole animal utilization. Farm Stay: March 19 – 20, 2015 Dickson’s Farmstand Meats: March 23 – 27; March 30 – April 1, 2015.

Culinary Tours Certificate Program: Led by seasoned culinary tour director and NGI’s Senior Director of the Chef’s Training Program, Chef Sue Baldassano, students will learn the fundamentals of one of the world’s most beloved cuisines on a six-day culinary tour of beautiful Oaxaca, Mexico. Throughout the trip, students will visit renowned restaurants and meet talented local cooks from whom you will learn traditional food preparation methods and recipes hands-on. The course will focus on classic dishes like tamales, mole sauces, corn, beans, tacos and much more. Students will also visit historical sites and meet local craftspeople – chocolatiers, weavers and knife-makers. Sunday, June 21, 2015 – Friday, June 26, 2015.

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About Natural Gourmet Institute

Founded in 1977 by Annemarie Colbin, Ph.D., Natural Gourmet Institute (NGI) is the leader in health-supportive culinary education. Natural Gourmet Institute’s Chef’s Training Program is a comprehensive and professional program that trains students to meet the growing demand for culinary professionals who are able to make the connection between food and health. Natural Gourmet Institute also offers public intensives, hands-on instruction, demonstrations and lectures for the healthy cooking enthusiast. On Friday night, the school is transformed into an intimate dining room, where NGI’s Chef’s Training Program students and instructors prepare a three course vegetarian Friday Night Dinner that is innovative, delicious and beautifully presented. http://www.naturalgourmetinstitute.com







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