Yoli Truth: Junk food as ‘addictive as drugs’…time for change
October 31, 2009
Disclaimer: Yoli products are not intended to diagnose, treat, cure or prevent any disease.
Junk food is almost as addictive as heroin, scientists have found.
A diet of burgers, chips, sausages and cake will program your brain into craving even more foods that are high in sugar, salt and fat, according to new research.
Over the years these junk foods can become a substitute for happiness and will lead bingers to become addicted.
Dr Paul Kenny, a neuroscientist, carried out the research which shows how dangerous high fat and high sugar foods can be to our health.
“You lose control. It’s the hallmark of addiction,” he said.
The researchers believe it is one of the first studies to suggest brains may react in the same way to junk food as they do to drugs.
“This is the most complete evidence to date that suggests obesity and drug addiction have common neuro-biological foundations,” said Paul Johnson, Dr Kenny’s work colleague.
Dr Kenny, who began his research at Guy’s Hospital, London, but now works at Florida’s Scripps Research Institute, divided rats into three groups for his research, due to be published in teh US soon.
One got normal amounts of healthy food to eat. Another lot was given restricted amounts of junk food and the third group was given unlimited amounts of junk, including cheesecake, fatty meat products, and cheap sponge cakes and chocolate snacks.
There were no adverse effects on the first two groups, but the rats who ate as much junk food as they wanted quickly became very fat and started binging.
When researchers electronically stimulated the part of the brain that feels pleasure, they found that the rats on unlimited junk food needed more and more stimulation to register the same level of pleasure as the animals on healthier diets.
Why junk food really is addictive
Ice cream and chocolate bars are addictive because the mix of ingredients in them activates our “bliss point”, according to Professor David Kessler, a leading scientist.
Snacks, cereals and ready meals can trigger the brain in the same way as tobacco, according to the former head of America’s food standards watchdog.
Professor Kessler, ex-commissioner of the US Food and Drug Administration (FDA), claims that manufacturers have created combinations of fat, sugar and salt that are so tasty many people cannot stop eating them even when full.
He argues that manufacturers are seeking to trigger a “bliss point” when people eat certain products, leaving them hungry for more.
“It is time to stop blaming individuals for being overweight or obese,” he said. “The real problem is we have created a world where food is always available and where that food is designed to make you want to eat more of it. For millions of people, modern food is simply impossible to resist.”
While at the FDA, Prof Kessler was well known for his criticism of the tobacco industry, which he accused of manipulating cigarettes to make them even more addictive.
In a new book, The End of Overeating, he suggests precise combinations of fat, sugar, salt and texture have been used by foods manufacturers to make products “hyper-palatable”.
Heinz tomato ketchup and Starbucks white chocolate mocha Frappuccino are cited as examples of the thousands of modern foods that have been engineered to stimulate feelings of pleasure.
“The right combination of tastes triggers a greater number of neurons, getting them to fire more,” he said. “The message to eat becomes stronger, motivating the eater to look for even more food.
“Many of us have what’s called a ‘bliss point’ – the point at which we get the greatest pleasure from sugar, fat or salt.
“As more sugar [and fat or salt] is added, food becomes more pleasurable until we reach the bliss point, after which it becomes too sweet and the pleasure drops off.”
Prof Kessler, who ran the FDA from 1990 to 1997 and is now professor of paediatrics, epidemiology and biostatistics at the University of California, added that at the optimum point, food stimulates many people’s appetites instead of suppressing it.
Yoli Truth: Junk food gets air time on kids’ channels
October 29, 2009
Disclaimer: Yoli products are not intended to diagnose, treat, cure or prevent any disease.
As parents we have to keep a close eye on the messages that our kids are getting. Unfortunately, advertisers are taking advantage of our children when watching TV…
There are good kids programming out there that don’t run these types of commercials and some that are commercial free.
Junk food gets air time on kids’ channels
Nearly all the food advertised on leading television channels aimed at toddlers to tweens is unhealthy, newly released research shows.
Brian Cook, a research consultant at Toronto Public Health, analyzed advertisements shown on Teletoon and YTV over four days in January during children’s peak viewing times geared to kids ages two to 11.
The preliminary results, released on Wednesday at a conference about public health nutrition reform hosted by the Centre for Science in the Public Interest, show that food ads made up the single largest category, at 37 percent. And an overwhelming number of them – 95 percent – were for unhealthy foods.
Breakfast cereals with high sugar and low fibre content represented the single largest percentage of unhealthy food ads, representing 28 per cent.
The remaining three categories each represented 24 percent of the ads: fast food restaurants and meals, snack foods, and high-fat, sugary or salty spreads, soups or pastas.
Milk and juice made up the bulk of the five percent of ads for healthy foods.
The sample was based on 41 hours of programming, of which 16 hours had channel promotions in place of product advertising.
The data was collected after Canada’s leading food and beverage companies launched, in April 2007, the Children’s Food and Beverage Advertising Initiative, a voluntary code to promote healthier dietary choices and lifestyles to children under the age of 12.
By February, 11 of the 16 companies had already implemented their commitments; the remaining companies have agreed to have their commitments fully implemented by the end of 2008.
Among the core principles, they have committed to devoting at least 50 per cent of their ads to promote products that represent healthy dietary choices or include healthy lifestyle.
Cook said there are too many gaps in the industry initiative to make it effective.
“The self-regulatory route just doesn’t work,” he said in an interview, pointing to a recent analysis conducted by Dr. David McKeon, medical officer of health at Toronto Public Health.
Cereals defined as “healthier dietary choices” for children include Froot Loops, Reese’s Puffs, Corn Pops, Cinnamon Toast Crunch, Alpha Bits and Kool-Aid Singles.
Janet Feasby is vice-president of standards at Advertising Standards Canada, a national advertising industry self-regulatory body overseeing the initiative. She said the current approach is sound because products that make the cut for a healthier dietary choice must meet established scientific and government standards.
They include foods that meet the standards for participating in the Heart & Stroke Foundation’s Health Check program and foods that meet criteria for nutrient content claims in Canada’s Food Guide, namely those with “free or “low” claims for calories as well as fat, saturated fat, trans fat, sugar and salt.
“This is an industry initiative that they’ve taken on their own to be responsible and to make a difference in the childhood obesity issue,” said Feasby.
The preliminary findings are part of a broader global project coordinated by Australian researchers looking at TV food ads to children in 12 countries.
Yoli Truth: Top 10 Secrets To Alkalizing The Body
October 28, 2009
Disclaimer: Yoli products are not intended to diagnose, treat, cure or prevent any disease.
Before we dive into the secrets…here are some aspects regarding pH you may find useful…
The body’s pH is measured on a scale of 0 – 14. Midrange at 7 is where the pH is balanced. Anything below 7 is acidic and a state where your body does not function as designed. Above 7 is called Alkaline. Alkaline is the state in which your body thrives. Toxins cannot live in an alkaline environment. At the bottom of the list is a chart of foods on the pH scale for a reference.
Making the changes below can drastically improve the way you feel. I’ve experienced it first hand. I hope this information will help you improve your life and well-being.
Here’s how to rid your body of that over-acidic state:
Alkalizing Secret #1 — Drink Pure Alkaline Water – lots of it! – Yoli fits the bill. Even if you use another water source the patented Alka-Plex technology will raise the pH of any water that you use.
Pure water meaning water that is filtered. At a minimum, you should be drinking 7 ounces of water for every 10 lbs of your body weight. So, if you weigh 130lbs, you need to drink a minimum of 91 ounces of pure water (that’s about 3 liters). Pure water meaning water that is filtered – the finest choice is an alkaline ionization unit (Jupiter is one of the finest on the market). If you don’t have this resource available, distilled water is a great choice with reverse osmosis coming next. Alkaline water means water with a pH over 7.5. Alkaline water adds oxygen to your water and helps to neutralize acids. A simple way to alkalize your water is with a dash of baking soda. There are also wonderful alkalizing agents you can purchase to buffer and alkalize the water.
(P.S. Avoid: coffee, black tea and sodas. – These drinks are highly acidic and do not count towards your daily water intake)
Alkalizing Secret #2 — Eat Celery…. This is one of the most alkaline foods you can eat. It quickly neutralizes acids. Eat it before, after or during a meal. Celery is so high in water content that is also works as an excellent thirst quencher. Celery is excellent for digestion.
Alkalizing Secret #3 – Eat Green Salads – forget the cheese and croutons!
Always have a green salad on hand. Make a huge salad every 3 days and keep it in your fridge to make it very easy to alkalize your body. Some greens that have the highest water content are: cucumbers, lettuce, tomatoes, celery, broccoli, cabbage, spinach, cauliflower, carrots, and onions. A great dressing would be cold pressed extra virgin olive oil with some lemon juice. Keep this in a bowl in your fridge (tip: add cucumbers and tomatoes right before eating). Eat a HUGE salad with every meal!
Alkalizing Secret #4 — Switch from cow’s milk, to coconut or almond milk.
Cows milk has shown to produce an abundance of mucous in the human body. There are also few adults who can metabolize the protein in cow’s milk properly. This protein, casein, is what a cow’s metabolism needs for proper health, not for a human beings health. Also note that most dairy cows are injected with hormones such as the Bovine Growth Hormone to increase their milk production. Many of these hormones have potentially horrific side effects that can be passed on when consumed. Coconut and almond milk are excellent alternatives to dairy. They are well worth trying out.
Alkalizing Secret #5 — Avoid artificial sweeteners! – Yoli only uses the natural sweeteners
This includes: NutraSweet, Sucralose, Aspartame, Saccharin…. Not only are these acidic they also have other highly detrimental effects on the nervous system and neurological disease. Saccharin even tells you right on the package that it may cause cancer.
There is one natural sugar substitute that has had no reported side effects: Stevia. <- its in Yoli
Alkalizing Secret #6 — Eat a grapefruit in the morning wait 15 minutes before ingesting a carb or protein.
Grapefruit, similar to lemons, is also alkalizing when ingested. Some people believe grapefruit to be a miracle fruit and I tend to support that group. Grapefruits have a very high water content and are highly alkalizing. Eat one first thing in the morning, and wait 15 minutes before eating a carbohydrate or protein (one or the other – do not mix). (The 15-minute suggestion is in accordance with proper food combining and allows your system to more easily digest. This recommendation applies to eating any fruit – fruit shouldn’t be combined with any other food type. Once eaten, wait 15 before consuming any other food type…ie: protein or carbohydrate). <- Maybe Yoli will come out with a grapefruit blast drink!
Alkalizing Secret #7 — Eliminate consumption of red meat, pork, lamb…substitute chicken, turkey or fresh fish in small quantities. Red meats, pork and lamb are highly acidic a very low water content, not to mention being hard on the digestive system. If you must have meat, opt for chicken or turkey. Fresh wild fish is another excellent route to take.
Alkalizing Secret #8 – Reduce stress daily by adding yoga, tai chi, meditation, and proper breathing. An additional factor that adds to acidosis (acidic bodies) is stress. When the body moves into stress mode the digestive system shuts down and toxins cease to be eliminated. Thus the more toxins you keep in your system, the more the body will store them away (acids) in fat cells! Anything we can do to calm the mind/body will have a huge impact on alkalizing the body.
Alkalizing Secret #9– Drink a top quality super green supplement. – Yoli Truth includes huge amounts of minerals, antioxidants, enzymes, probiotics and more – a Super Greens Blast is in the works also.
Organic super greens are known to be some of the most nutrient dense foods on the planet. They infuse the body with easily absorbed vitamins, minerals, amino acids chlorophyll, enzymes, phytonutients and alkaline salts that help neutralize acids in the blood and tissues.
Alkalizing Secret #10 — Minimize/Avoid… processed and refined foods.
That means anything made with white flour and white sugar or food coloring. Our bodies were not designed to digest these chemicals and so it must do one of three things:
- Eliminate them (if you are not hydrating properly this is very hard to do) or
- Neutralize them by pulling alkaline buffers where it can – from your bones leaching calcium, or from your blood, leaching iron. or
- Park them away (in fat cells). Bottom line here – stay away from processed food as much as possible.
In Summary: If you will start out by going down the list of tips and add one secret each day, there’s a tremendous possibility that you will be amazed with what you experience. Simply increasing the amount and type of water you drink can and often will be a HUGE shift in how you feel. Let me tell you – it only gets better! And remember…the name of the game is progress not perfection.
Be gentle with yourself – for many people, these secrets represent a huge life change. I urge you to educate yourself on alkalinity and the pH balance.
Use Yoli to help you get a jump start on this list of alkalizing secrets…
Alkalizing Secret #1 — Drink Pure Alkaline Water – lots of it! Pure water meaning water that is filtered. At a minimum, you should be drinking 7 ounces of water for every 10 lbs of your body weight. So, if you weigh 130lbs, you need to drink a minimum of 91 ounces of pure water (that’s about 3 liters). Pure water meaning water that is filtered – the finest choice is an alkaline ionization unit (Jupiter is one of the finest on the market). If you don’t have this resource available, distilled water is a great choice with reverse osmosis coming next. Alkaline water means water with a pH over 7.5. Alkaline water adds oxygen to your water and helps to neutralize acids. A simple way to alkalize your water is with a dash of baking soda. There are also wonderful alkalizing agents you can purchase to buffer and alkalize the water.
(P.S. Avoid: coffee, black tea and sodas. – These drinks are highly acidic and do not count towards your daily water intake)
Alkalizing Secret #2 — Eat Celery…. This is one of the most alkaline foods you can eat. It quickly neutralizes acids. Eat it before, after or during a meal. Celery is so high in water content that is also works as an excellent thirst quencher. Celery is excellent for digestion.
Alkalizing Secret #3 – Eat Green Salads – forget the cheese and croutons! Always have a green salad on hand. Make a huge salad every 3 days and keep it in your fridge to make it very easy to alkalize your body. Some greens that have the highest water content are: cucumbers, lettuce, tomatoes, celery, broccoli, cabbage, spinach, cauliflower, carrots, and onions. A great dressing would be cold pressed extra virgin olive oil with some lemon juice. Keep this in a bowl in your fridge (tip: add cucumbers and tomatoes right before eating). Eat a HUGE salad with every meal!
Alkalizing Secret #4 – Switch from cow’s milk, to almond, soy, or rice milk. Cows milk has shown to produce an abundance of mucous in the human body. There are also few adults who can metabolize the protein in cow’s milk properly. This protein, casein, is what a cow’s metabolism needs for proper health, not for a human beings health. Also note that most dairy cows are injected with hormones such as the Bovine Growth Hormone to increase their milk production. Many of these hormones have potentially horrific side effects that can be passed on when consumed. Almond, soy and or rice milk are excellent alternatives to dairy. They are well worth trying out.
Alkalizing Secret #5 – Avoid artificial sweeteners! This includes: NutraSweet, Sucralose, Aspartame, Saccharin…. Not only are these acidic they also have other highly detrimental effects on the nervous system and neurological disease. Saccharin even tells you right on the package that it may cause cancer.
There is one natural sugar substitute that has had no reported side effects: Stevia.
Alkalizing Secret #6 – Eat a grapefruit in the morning wait 15 minutes before ingesting a carb or protein. Grapefruit, similar to lemons, is also alkalizing when ingested. Some people believe grapefruit to be a miracle fruit and I tend to support that group. Grapefruits have a very high water content and are highly alkalizing. Eat one first thing in the morning, and wait 15 minutes before eating a carbohydrate or protein (one or the other – do not mix). (The 15-minute suggestion is in accordance with proper food combining and allows your system to more easily digest. This recommendation applies to eating any fruit – fruit shouldn’t be combined with any other food type. Once eaten, wait 15 before consuming any other food type…ie: protein or carbohydrate).
Alkalizing Secret #7 – Eliminate consumption of red meat, pork, lamb…substitute chicken, turkey or fresh fish in small quantities. Red meats, pork and lamb are highly acidic a very low water content, not to mention being hard on the digestive system. If you must have meat, opt for chicken or turkey. Fresh wild fish is another excellent route to take.
Alkalizing Secret #8 - Reduce stress daily by adding yoga, tai chi, meditation, and proper breathing. An additional factor that adds to acidosis (acidic bodies) is stress. When the body moves into stress mode the digestive system shuts down and toxins cease to be eliminated. Thus the more toxins you keep in your system, the more the body will store them away (acids) in fat cells! Anything we can do to calm the mind/body will have a huge impact on alkalizing the body.
Alkalizing Secret #9 – Drink a top quality super green supplement. : Organic super greens are known to be some of the most nutrient dense foods on the planet. They infuse the body with easily absorbed vitamins, minerals, amino acids chlorophyll, enzymes, phytonutients and alkaline salts that help neutralize acids in the blood and tissues.
Alkalizing Secret #10 – Minimize/Avoid…. processed and refined foods. That means anything made with white flour and white sugar or food coloring. Our bodies were not designed to digest these chemicals and so it must do one of three things: 1. Eliminate them (if you are not hydrating properly this is very hard to do) or 2. Neutralize them by pulling alkaline buffers where it can – like from your bones leaching calcium, or from your blood, leaching iron. Or: 3. Park them away (in fat cells). Bottom line here – stay away from processed food as much as possible.
In Summary: If you will start out by going down the list of tips and add one secret each day, there’s a tremendous possibility that you will be amazed with what you experience. Simply increasing the amount and type of water you drink can and often will be a HUGE shift in how you feel. Let me tell you – it only gets better! And remember…the name of the game is progress not perfection. Be gentle with yourself – for many people, these secrets represent a huge life change. I urge you to educate yourself on pH balance with the acid/alkaline dance.
Yoli Truth: Kids mimic parents’ diets from an early age
October 28, 2009
Disclaimer: Yoli products are not intended to diagnose, treat, cure or prevent any disease.
With Yoli about to take the beverage industry by storm, I wanted to share with you even more ways that we as parents can make a difference in the lives and wellbeing of our children. This study shows that as parents if we improve our own eating habits and the drinks we consume that our children will follow in our foot steps.
Sometimes the obvious has to be stated for it to sink in. For most people, I recommend just replacing the existing sodas and drinks that you are currently buying with Yoli’s Truth Citrus Health Blast. This will give you and the kids a better option without the need to spend more money on beverages. Also, if you drink coffee in the morning, try to replace that with Yoli. I found that I get similar energy levels that last much longer.
NEW YORK (Reuters Health) – Parents who want their preschoolers to eat their vegetables may need to take a hard look at their own eating habits, new research suggests.
In a study of 120 young children who were allowed to “buy” food from a play grocery store, researchers found that even 2-year-olds tended to mirror their parents’ usual food choices.
Children who stocked up on sweets, sugary drinks and salty snacks generally had parents whose typical grocery list featured such items. Similarly, children with the healthiest shopping habits seemed to be following their parents’ lead as well.
The findings, reported in the Archives of Pediatrics & Adolescent Medicine, suggest that even very young children do not indiscriminately reach for candy when given the chance. Instead, they seem to already be forming food preferences — potentially lasting ones — based on their parents’ shopping carts.
“The data suggest that children begin to assimilate and mimic their parents’ food choices at a very young age, even before they are able to fully appreciate the implications of these choices,” write the researchers, led by Dr. Lisa A. Sutherland of Dartmouth Medical School in Lebanon, New Hampshire.
That, the researchers say, means that the grocery store can be like a classroom, where parents teach their children that foods like fruits, vegetables and whole grains take priority over snacks and desserts.
For the study, Sutherland’s team had 120 children aged 2 to 6 years old each take a turn in a play grocery store. The children were told they could buy anything they wanted out of 133 items: “healthier” foods included fruits, vegetables, whole-grain cereals, bread and milk; “less healthy” items included desserts, candy, potato chips, soda and sugary cereals.
Parents completed questionnaires on how often they bought specific foods and beverages. All said they brought their children with them on grocery store trips.
Most of the children, the researchers found, bought some sugary, salty treats; on average, their carts were filled with equal parts healthy and unhealthy items.
However, 35 children bought significantly more healthy fare than junk food. In general, the study found, the health-consciousness of a child’s shopping cart mirrored that of her parents’ grocery list.
“Nutrition interventions for children most often begin with school-aged children,” Sutherland and her colleagues write. “This study suggests that preschool children are already forming food preferences and are attentive to food choices made by their parents.”
Giving preschoolers a taste for healthy foods, the researchers add, could ultimately make it easier for them to keep up a lifetime of smart eating.
Yoli Truth: What the Wealthy Buy on Pay Day?
October 25, 2009
When I was first expanding my knowledge about finances, business and the way to get out of the “Rat Race” about 15 years ago I watched this short, animated video and it changed my life and the way I think about money forever.
I think it will change your life also…Click below to watch it
My Yoli Reason Why…Detailed Video Exposes Why I Really Joined Yoli
October 23, 2009
Disclaimer: Yoli products are not intended to diagnose, treat, cure or prevent any disease.
I’ve been asked by a handful of people why I joined Yoli. It’s a great question and one that each of us needs to answer so we truly understand why we do the things we do in our lives.
I think that before you commit yourself to anything you need to truly understand your “Why”. Above is a detailed video that exposes why I decided after 6 years of being out of network marketing that I got back involved when I saw what Yoli was bringing to the table.
I hope that this video helps you better understand why I joined Yoli and I’m focused on helping others understand the Yoli Blast Cap technology and opportunity. I look forward to your feedback and hearing your Yoli “why”…
Yoli Blast Cap Technology: How Does Freeze Drying Work?
October 21, 2009
Disclaimer: Yoli products are not intended to diagnose, treat, cure or prevent any disease.
I get many questions about Yoli’s products and how they work. Many people are interested in the Blast Cap technology and how it works but I think another key aspect to the Yoli mission is understanding the power of freeze drying the Yoli nutrition so that all the key ingredients are locked in.
Below is a great video on how freeze drying actually works. It should help you understand the detailed process that goes into Yoli’s nutritional products and the clear value that Yoli delivers above and beyond what you see in the current beverage market…
Why Freeze Dry?
The basic idea of freeze-drying is to completely remove water from some material, such as food, while leaving the basic structure and composition of the material intact. There are two reasons someone might want to do this with food:
“Did You Know: Freeze-drying technology was developed by NASA for the long distance Apollo missions.”
Reason #1 – Removing water keeps food from spoiling for a long period of time. Food spoils when microorganisms, such as bacteria, feed on the matter and decompose it. Bacteria may release chemicals that cause disease, or they may just release chemicals that make food taste bad. Additionally, naturally occurring enzymes in food can react with oxygen to cause spoiling and ripening.
Like people, microorganisms need water to survive, so if you remove water from food, it won’t spoil. Enzymes also need water to react with food, so dehydrating food will also stop ripening.
Reason #2 – Freeze-drying significantly reduces the total weight of the food. Most food is largely made up of water (many fruits are more than 80 to 90 percent water, in fact). Removing this water makes the food a lot lighter, which means it’s easier to transport.
The basic idea of freeze-drying is to “lock in” the composition and structure of the material by drying it without applying the heat necessary for the evaporation process. Instead, the freeze-drying process converts solid water — ice — directly into water vapor, skipping the liquid phase entirely. In the next section, we’ll find out how freeze-drying machines pull this off.
With most machines, you place the material to be preserved onto the shelves when it is still unfrozen. When you seal the chamber and begin the process, the machine runs the compressors to lower the temperature in the chamber. The material is frozen solid, which separates the water from everything around it, on a molecular level, even though the water is still present.
Next, the machine turns on the vacuum pump to force air out of the chamber, lowering the atmospheric pressure below .06 ATM. The heating units apply a small amount of heat to the shelves, causing the ice to change phase. Since the pressure is so low, the ice turns directly into water vapor. The water vapor flows out of the freeze-drying chamber, past the freezing coil. The water vapor condenses onto the freezing coil in solid ice form, in the same way water condenses as frost on a cold day.
This continues for many hours (even days) while the material gradually dries out. The process takes so long because overheating the material can significantly change the composition and structure. Additionally, accelerating the sublimation process could produce more water vapor in a period of time then the pumping system can remove from the chamber. This could rehydrate the material somewhat, degrading its quality.
Once the material is dried sufficiently, it’s sealed in a moisture-free package, often with an oxygen-absorbing material.
As long as the package is secure, the material can sit on a shelf for years and years without degrading, until it’s restored to its original form with a bit of water (a very small amount of moisture remains, so the material will eventually spoil). If everything works correctly, the material will go through the entire process almost completely unscathed!
I hope this helps you understand the enormous value that Yoli is delivering with their products. This allows us to consume an abundance of nutrition in a simple and convenient way each day.
Yoli makes the Camp Pendleton Mud Run a little easier in San Diego, CA
October 18, 2009
Disclaimer: Yoli products are not intended to diagnose, treat, cure or prevent any disease.
My sister, Jordan, flew out to beautiful southern California this week to visit with me and to attend the annual Mud Run that is held each year at Camp Pendleton in San Diego, CA.
This annual charity fundraiser raises money that benefits all programs and services offered to Camp Pendleton military personnel and their families at low or no cost, by the Armed Services YMCA.
The Mud Run is a challenging 10K run with hills, tire obstacles, river crossings, two 5-foot walls with mud on both sides, tunnel crawl, slippery hill climb, and the final 30-foot mud pit. Along the course there will be 6 water points with personnel staged at each. This is the most fun you can have running a 10K!
She prepped for her race by eating plenty of carbohydrates, icing old injuries and downing a Yoli Truth before her race. It was her first time trying Yoli. She loved it and was amazed that it had no sugar.
She made it through the treacherous terrain in just over an hour. Afterwards, she downed another Yoli Truth. She had a “blast” and is looking forward to tackling the track next year. Yolify!
Yoli Truth: 123 Reasons To Minimize Sugar Consumption…
October 9, 2009
Disclaimer: Yoli products are not intended to diagnose, treat, cure or prevent any disease.
With Americans consuming 150 lbs of sugar on average each year (per person) it’s critical that we understand the impact of this practice. The AHA (American Heart Association) says that adults consume 22 teaspoons of sugar per day and that teenagers are consuming 34 teaspoons per day. All the research points to sugary beverages as the reason for this extreme amount of sugar intake.
It’s obvious the impact on our individual weight and the enormous obesity epidemic that we face here in America but many people do not understand the other dangers with this level of sugar intake. Below is a list of 123 reasons why you and I need to stay away from sugar and make better decisions when consuming beverages on a daily basis…
1. Sugar can suppress the immune system.
2. Sugar upsets the mineral relationships in the body.
3. Sugar can cause hyperactivity, anxiety, difficulty concentrating, and crankiness in children.
4. Sugar can produce a significant rise in triglycerides.
5. Sugar contributes to the reduction in defense against bacterial infection (infectious diseases).
6. Sugar causes a loss of tissue elasticity and function, the more sugar you eat the more elasticity and function you loose.
7. Sugar reduces high density lipoproteins.
8. Sugar leads to chromium deficiency.
9. Sugar leads to cancer of the breast, ovaries, prostate, and rectum.
10. Sugar can increase fasting levels of glucose.
11. Sugar causes copper deficiency.
12. Sugar interferes with absorption of calcium and magnesium.
13. Sugar can weaken eyesight.
14. Sugar raises the level of neurotransmitters: dopamine, serotonin, and norepinephrine.
15. Sugar can cause hypoglycemia.
16. Sugar can produce an acidic digestive tract.
17. Sugar can cause a rapid rise of adrenaline levels in children.
18. Sugar malabsorption is frequent in patients with functional bowel disease.
19. Sugar can cause premature aging.
20. Sugar can lead to alcoholism.
21. Sugar can cause tooth decay.
22. Sugar contributes to obesity.
23. High intake of sugar increases the risk of Crohn’s disease, and ulcerative colitis.
24. Sugar can cause changes frequently found in person with gastric or duodenal ulcers.
25. Sugar can cause arthritis.
26. Sugar can cause asthma.
27. Sugar greatly assists the uncontrolled growth of Candida Albicans (yeast infections).
28. Sugar can cause gallstones.
29. Sugar can cause heart disease.
30. Sugar can cause appendicitis.
31. Sugar can cause multiple sclerosis.
32. Sugar can cause hemorrhoids.
33. Sugar can cause varicose veins.
34. Sugar can elevate glucose and insulin responses in oral contraceptive users.
35. Sugar can lead to periodontal disease.
36. Sugar can contribute to osteoporosis.
37. Sugar contributes to saliva acidity.
38. Sugar can cause a decrease in insulin sensitivity.
39. Sugar can lower the amount of Vitamin E in the blood.
40. Sugar can decrease growth hormone.
41. Sugar can increase cholesterol.
42. Sugar can increase the systolic blood pressure.
43. Sugar can cause drowsiness and decreased activity in children.
44. High sugar intake increases advanced glycation end products (AGEs) (Sugar bound non-enzymatically to protein)
45. Sugar can interfere with the absorption of protein.
46. Sugar causes food allergies.
47. Sugar can contribute to diabetes.
48. Sugar can cause toxemia during pregnancy.
49. Sugar can contribute to eczema in children.
50. Sugar can cause cardiovascular disease.
51. Sugar can impair the structure of DNA
52. Sugar can change the structure of protein.
53. Sugar can make our skin age by changing the structure of collagen.
54. Sugar can cause cataracts.
55. Sugar can cause emphysema.
56. Sugar can cause atherosclerosis.
57. Sugar can promote an elevation of low density lipoproteins (LDL).
58. High sugar intake can impair the physiological homeostasis of many systems in the body.
59. Sugar lowers the enzymes ability to function.
60. Sugar intake is higher in people with Parkinson’s disease.
61. Sugar can cause a permanent altering the way the proteins act in the body.
62. Sugar can enlarge the liver by making the liver cells divide.
63. Sugar can increase the amount of liver fat.
64. Sugar can enlarge the kidney and produce pathological changes in it.
65. Sugar can damage the pancreas.
66. Sugar can increase the body’s fluid retention.
67. Sugar is enemy #1 of the bowel movement.
68. Sugar can cause myopia (nearsightedness).
69. Sugar can compromise the lining of the capillaries.
70. Sugar can make the tendons more brittle.
71. Sugar can cause headaches, including migraine.
72. Sugar plays a role in pancreatic cancer in women.
73. Sugar can adversely affect school children’s grades and cause learning disorders.
74. Sugar can cause an increase in delta, alpha, and theta brain waves.
75. Sugar can cause depression.
76. Sugar increases the risk of gastric cancer.
77. Sugar and cause dyspepsia (indigestion).
78. Sugar can increase your risk of getting gout.
79. Sugar can increase the levels of glucose in an oral glucose tolerance test over the ingestion of complex carbohydrates.
80. Sugar can increase the insulin responses in humans consuming high-sugar diets compared to low sugar diets.
81 High refined sugar diet reduces learning capacity.
82. Sugar can cause less effective functioning of two blood proteins, albumin, and lipoproteins, which may reduce the body’s ability to handle fat and cholesterol.
83. Sugar can contribute to Alzheimer’s disease.
84. Sugar can cause platelet adhesiveness.
85. Sugar can cause hormonal imbalance; some hormones become under active and others become overactive.
86. Sugar can lead to the formation of kidney stones.
87. Sugar can lead to the hypothalamus to become highly sensitive to a large variety of stimuli.
88. Sugar can lead to dizziness.
89. Diets high in sugar can cause free radicals and oxidative stress.
90. High sucrose diets of subjects with peripheral vascular disease significantly increase platelet adhesion.
91. High sugar diet can lead to biliary tract cancer.
92. Sugar feeds cancer.
93. High sugar consumption of pregnant adolescents is associated with a twofold increased risk for delivering a small-for-gestational-age (SGA) infant.
94. High sugar consumption can lead to substantial decrease in gestation duration among adolescents.
95. Sugar slows food’s travel time through the gastrointestinal tract.
96. Sugar increases the concentration of bile acids in stools and bacterial enzymes in the colon. This can modify bile to produce cancer- causing compounds and colon cancer.
97. Sugar increases estradiol (the most potent form of naturally occurring estrogen) in men.
98. Sugar combines and destroys phosphatase, an enzyme, which makes the process of digestion more difficult.
99. Sugar can be a risk factor of gallbladder cancer.
100. Sugar is an addictive substance.
101. Sugar can be intoxicating, similar to alcohol.
102. Sugar can exacerbate PMS.
103. Sugar given to premature babies can affect the amount of carbon dioxide they produce.
104. Decrease in sugar intake can increase emotional stability.
105. The body changes sugar into 2 to 5 times more fat in the bloodstream than it does starch.
106. The rapid absorption of sugar promotes excessive food intake in obese subjects.
107. Sugar can worsen the symptoms of children with attention deficit hyperactivity disorder (ADHD).
108. Sugar adversely affects urinary electrolyte composition.
109. Sugar can slow down the ability of the adrenal glands to function.
110. Sugar has the potential of inducing abnormal metabolic processes in a normal healthy individual and to promote chronic degenerative diseases.
111..IVs (intravenous feedings) of sugar water can cut off oxygen to the brain.
112. High sucrose intake could be an important risk factor in lung cancer.
113. Sugar increases the risk of polio.
114. High sugar intake can cause epileptic seizures.
115. Sugar causes high blood pressure in obese people.
116. In Intensive Care Units: Limiting sugar saves lives.
117. Sugar may induce cell death.
118. Sugar may impair the physiological homeostasis of many systems in living organisms.
119. In juvenile rehabilitation camps, when children were put on a low sugar diet, there was a 44% drop in antisocial behavior.
120. Sugar can cause gastric cancer.
121. Sugar dehydrates newborns.
122. Sugar can cause gum disease.
123. Sugar can cause low birth-weight babies.
I think you get the idea…
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