Morning, Afternoon, and Night... Which Foods Will Do You Right?

If you are not in competition prep or following a weight loss plan from me www.trainitright.com/programs use the tips in this guest post for healthy eating:

Before you grab that morning cup of coffee on an empty stomach, that lunchtime slice of pizza, or indulge in a steak dinner or ice cream while watching TV, understand that what you eat and when you eat it can lead to stomach upset. It can also trigger more severe issues in your gut. On the flip side, there are some foods that when eaten at certain times of day may soothe already existing stomach issues or may even prevent stomach ailments from occurring down the line. We spoke with Dr. Gina Sam Assistant Professor in the Division of Gastroenterology, Department of Medicine at Mount Sinai School of Medicine, New York who offers insights on what and when to eat certain foods for a healthy gut.

Best Bets for Morning

Yogurt

It’s important to start the day with a healthy breakfast that factors in stomach health. Probiotics found in Greek yogurt is ideal as it regulates the growth of harmful bacteria that grown in the digestive tract. Probiotics also keep colon lining healthy as it breaks through gastric acid and gets to the colon. In 2015 a study published in the The Korean Journal of Gastroenterology showed that yogurt might improve intestinal function for those with inflammatory bowel disease. Those who are lactose intolerant can enjoy lactose free yogurt.

Oatmeal

Oatmeal is a great bet for breakfast and can be topped with blueberries another gut friendly food. Oatmeal doesn’t cause acid reflux. It soothes any morning stomach upset and regulates bowel movements.

Fresh Fruit 

Honeydew, cantaloupe, and watermelon are great options for those sensitive to reflux. Bananas help restore potassium, electrolytes and normal bowel function, especially if you have diarrhea. Bananas are also high in fiber, which is great for digestion.

The Lunchtime Lowdown

Salads

Eating leafy greens daily is a great for digestion. Lunchtime salads that include grilled salmon; chicken or turkey won’t cause reflux and will be easily digestible throughout the afternoon. If you are sensitive to acid then you will want to avoid onions or tomatoes and for some even the seeds in cucumbers can trigger a bout of stomach cramping. Be careful with lemon juice and vinegar in salad dressings, which can promote reflux. Try adding fennel with arugula and baby spinach along with parsley. Parsley is known to help digestion and settles the stomach.

Kimchi

This delicious Korean coleslaw is made primarily with cabbage, which promotes the growth of healthy bacteria in the colon. Also cabbage helps to eliminate waste regulating bowl movements. Home made sauerkraut is also a delicious option but be mindful if you are sensitive to spicy foods. This is why it is best to make your own so you can regulate the amount of spice.

Mediterranean Plates

Lunchtime is optimal for grilled veggies, legumes such as lentils with olive oil along with grilled fish or chicken. Preparing a plate of various whole grains, cauliflower, carrots, figs and pears are all great sources of fiber for the mid day.

A Digestible Dinner

You really want to focus on ease of digestion at dinnertime. Foods that are high fat

can overwhelm the stomach, resulting in acid reflux and heartburn. Steatorrhea or pale colored stool is excess fat in the feces. People with IBS fare better when they avoid high fat foods. That said here are some options for a healthy gut.

Grilled Fish

Cold-water fish such as salmon, halibut, or tuna when grilled in olive oil are full of omega-3 fatty acids, which can address any inflammation in the digestive tract. According to a 2014 study featured in the World Journal of Clinical Cases, omega-3’s were sites as being beneficial to those with ulcerative colitis.

Grilled Chicken with Couscous or Brown Rice

Chicken another lean meat that offers protein and is easy to digest goes great with couscous or brown rice especially if you tend to get acid reflux after late meals. Another option for a side dish is guacamole or avocado slices with lime. Artichokes also feed the good bacteria in your gut as does asparagus and lentils.

Stomach Friendly Snacking

When it comes to snacking there are several options you can reach for. Granny smith apples with almond butter, baby carrots and hummus, hallowed out cucumber and cottage cheese, kale and zucchini chips and assorted nuts (not peanuts) are all healthy and good for the gut.

You know your body best. Pay close attention to what agrees with you at varying times of the day and if you notice changes in how you take to certain foods see your doctor.

About Dr. Gina Sam: 

Dr. Gina Sam, MD/MPH is an Assistant Professor in the Division of Gastroenterology, Department of Medicine at Mount Sinai School of Medicine, New York. She is the Director of the Mount Sinai Gastrointestinal Motility Center specializing in achalasia, gastroesophageal reflux, functional disorders, irritable bowel syndrome, gastroparesis, and anorectal disorders including pelvic floor dyssnergia and fecal incontinence.

In addition, she does practice General Gastroenterology including colon cancer screening with colonoscopy. She also has a special interest in Women's Health Issues.
Dr. Sam graduated from Tufts University School of Medicine with her medical degree and her Master's in Public Health with a concentration in Community Health in 2003. She has established the Mount Sinai Gastrointestinal Motility Center at Mount Sinai Medical Center providing a multidisciplinary approach to motility and Functional gastrointestinal disorders.

BELLY BLOATING BUSTERS:

Avoiding Foods That Make You Look & Feel Fat for Every Life Occasion 

www.drcal.net

When planning for a fun get-together with friends everything goes through your mind, from your wardrobe to jewelry and make-up. What many of us don’t plan for, however, is our meals.  Eating the wrong foods before an event can sabotage your beauty plan. Certain foods can give your gut an instant bloat that looks and feels awful. However, there is a solution to this dilemma. Instead of skipping dinner to squeeze into your LBD or grabbing bagels for a quick morning bite, there are belly bloat busters. Dr. Christopher Calapai, D.O. is an Osteopathic Physician board certified in family medicine and anti-aging medicine. Here are some of his suggestions:

For a girl’s night out: Don’t be afraid to have a large meal beforehand (large meaning more than just a PB&J). If you are planning for an active night, whether dancing, bowling or party hopping, you will need the fuel. Dr. Calapai has created the perfect meal for this situation:

-      1 grilled chicken breast (approx 4 oz)

-      1/2 cup cooked brown rice and lentils

-      1 cup steamed string beans

This combo will fill you up without weighing you down, and will give you the energy you need to dance the night away!

For a dinner- date: You’re wearing a stunning new BCBG dress that already had to be zipped up by your roommate. When you’re at the restaurant with your guy refrain from ordering a salad to make it look like you’re being healthy. All the veggies in the salad will actually cause your stomach to bloat more. Dr. Calapai  advises that a fish dish with one side of grilled veggies is the way to go! “Wild Salmon is jam-packed with heart healthy vitamins and omega 3 fatty acids. If Salmon is not an option, mackerel, sea bass and lemon sole are all good options as well. As for the veggies, try to steer clear of cruciferous veggies (such as cauliflower, broccoli) that can cause bloating. Instead opt for grilled zucchini, asparagus, or carrots - which will keep your tummy tamed!”

For a day at the beach: It’s finally getting warm out and you can take that bathing suit out of hiding. If you’re going to the beach you need a healthy, energizing meal to get you through the morning but you don’t want it to show in your stomach.  You’re probably thinking that the easiest thing to eat before you head out is some Special K with skim milk. It’s low in calories after all, right? It doesn’t matter how low-cal it is, the dairy and multi-grains will expand in your intestines, causing your gut to stick out. Instead of cereal, Dr. Calapai has an awesome recipe for oatmeal pancakes. Take 1/2 cup raw oats, 3 egg whites, 1/2 apple, and a dash of cinnamon and throw in a blender to create the pancake mix. This high fiber non-fat breakfast choice offers whole grain fiber plus additional fiber from the apple, and protein from the egg whites. It's a great filling way to start the day, and will not create any abdominal gas or bloating, so you can go bikini-bare with ease!

For an afternoon luncheon: Eating a well-balanced lunch is essential for boosting energy and productivity; giving you power over that mid-day slump and keeping your metabolism active.  A lot of times people want to skip lunch in hopes of losing weight and grab an energy drink to keep them going. This is so bad! The carbonation from an energy drink will make you more bloated then a light lunch. Dr. Calapai says, “For a mid-day luncheon, your best bet is a salad chock-full of fresh veggies and greens, and topped with a piece of grilled fish, low-fat tuna salad, or fresh turkey breast slices. Throw a few walnuts or almonds on top and dress with a low fat/low sugar dressing, to finish off your delicious salad creation!”

Before Sex: Luckily, you can eat your dinner or dessert (or both, on good dates) and enjoy sex too. Just lay off the foods that can trigger digestive issues, a real problem if you have a sensitive stomach or suffer from date-related anxieties, which can amplify digestive issues, according to Dr. Calapai. An 8-ounce piece of meat could trigger gas that's particularly foul-smelling. "Gas associated with red meat is more odorous because of chemicals it produces in the colon," Dr. Calapai explains. That's because when you overeat protein, it goes straight to the colon for fermentation where it creates some seriously offensive byproducts.  A safer bet is salad greens, cucumbers, tomatoes, bell peppers, mushrooms. Instead of a Margarita drink: Tequila straight up, or wine (a safer bet). This way, you're only up against naturally occurring sugars.

For traveling days: These days airports are getting bigger and so are the food courts. It’s tempting to give in to the convenience of fast travel food, but the combination of a high-sodium smorgasbord and air travel equals a very bloated body from head to toe. You absolutely must resist because there are better options. Eat before you leave for the airport.  Dr. Calapai suggests packing your carry-on with fruits, veggies, and granola bars. Believe it or not these are available at kiosks. Also, avoid the beverage service on board. Stick to water, you will have a happier flight and feel revived upon arriving at your destination! 

Dr. Christopher Calapai D.O.

Anti-Aging Physician and "The Stem Cell Guru

Dr. Christopher Calapai, D.O. is an Osteopathic Physician board certified in family medicine, anti-aging medicine and chelation therapy. Proclaimed as the "The Stem Cell Guru" by the New York Daily News, Dr. Calapai is a leader in the field of stem cell therapy in the U.S.

His stem cell treatments have achieved remarkable results in clinical trials on patients with conditions as varied as Alzheimer's, arthritis, erectile dysfunction, frailty syndrome, heart, kidney and liver failure, lupus, MS and Parkinson's.

Dr. Calapai started his practice in New York City in 1986 and for over 25 years he has hosted nationally syndicated radio shows, including his two weekly call-in shows on WABC 770-AM, where he offers health and medical advice. He has a show on Saturday morning 8-9am and Sunday evening from 6-7pm. He has consulted with numerous high-profile individuals including Mike Tyson, Mickey Rourke, Steven Seagal, and Fox series Gotham's, Donal Logue and worked as a medical consultant for the New York Rangers hockey team as well as various modeling agencies.

Dr. Calapai received his medical degree from New York College of Osteopathic Medicine and he consults in Manhattan with practices on Long Island, in East Meadow and Plainview. He has appeared on News12 and in the pages of 25A Magazine and Social Life Magazine.

He is the author of E-books Heavy Metals and Chronic Disease, Reverse Diabetes Forever! Seven Steps to Healthy Blood Sugar, Top Ten Supplements You Can't Live Without, and Glorious Glutathione. Learn more about Dr. Calapai on his website, www.drcal.net.

HIGH-CALIBRE CUISINE TAKES CENTRE STAGE AT EAT TO THE BEAT

TORONTO’S TOP CULINARY FUNDRAISER IN SUPPORT OF CBCF

Tuesday, November 1, 2016 | 7 pm – 10 pm | Roy Thomson Hall

Toronto, Ontario – October 17, 2016 – A mecca for urban foodies to experience the best Ontario’s culinary scene has to offer, the 21^st annual Eat to the Beat presented by KitchenAid® is a fundraiser for the Canadian Breast Cancer Foundation (CBCF) and features 60 female chefs supporting people living with breast cancer on Tuesday, November 1 from 7 pm – 10 pm at Roy Thomson Hall (60 Simcoe Street). General Admission Tickets are $189 (a tax receipt will be issued for the maximum allowable amount). For tickets or to see the line-up of chefs and beverage participants, please visit www.eattothebeat.ca or call 1 (800) 387-9816.

Eat to the Beat guests have the opportunity to enjoy specially prepared savoury and sweet dishes at 60 stations, along with wine, beer and a selection of non alcoholic beverages set up around Roy Thomson Hall’s outer lobby.

“We are so grateful to our participating chefs, sponsors and supporters who have helped to make Eat to the Beat Toronto’s must-attend culinary event and fundraiser over the years,” says Cathy Park, co-chair, Eat to the Beat.

In addition to food and drink, colourful and whimsical one-of-a-kind corsets, inspired by food and created and modelled by breast cancer survivors, have become an integral part of Eat to the Beat.

“A fun, colourful and cheeky tradition at Eat to the Beat, breast cancer survivors will be adding class with a bit of sass, modeling original food-inspired corsets that they have created,” adds Joanne Brophy, co-chair, Eat to the Beat.

Started 21 years ago by sisters Lisa and Abby Slater, Eat to the Beat has raised more than $3.9 million since its inception. Funds raised at Eat to the Beat will support the Canadian Breast Cancer Foundation – dedicated to funding relevant and innovative research, supporting and advocating for the breast cancer community, and providing credible, unbiased information to help empower those affected by breast cancer or at increased genetic risk of developing the disease.

“Just like Lisa and Abby, we’re inspired by the strength of breast cancer survivors and those who are affected by this disease,” says Karen Malone, VP, Research & Programs, Canadian Breast Cancer Foundation, “Thanks to fundraising events like Eat to the Beat, we can continue to offer emotional support and information to anyone affected by breast cancer.”

Eat to the Beat at a Glance:

DATE:              Tuesday, November 1, 2016

TIME:                7 pm – 10 pm

VENUE:            Roy Thomson Hall, 60 Simcoe Street, Toronto (St. Andrew subway station)

COST:              Tickets include savoury and sweet dishes at 60 stations along with wine, beer and a selection of non-alcoholic beverages.

General Admission Ticket: $189 (a tax receipt will be issued for the maximum allowable amount)

DRESS:            Smart Casual

CONTACT:        eattothebeat@cbcf.org or call 1 (800) 387-9816

FACEBOOK:     www.facebook.com/cbcf.ettb

TWITTER:          @EattotheBeat_TO

HASHTAG:        #EattotheBeat

Participating chefs and select menu items that will be featured at this year’s Eat to the Beat include:

• Sandra Abballe, Succulent Chocolates and Sweets
• Vanessa Baudanza and Isabelle Loiacono, The Rolling Pin
• Wanda Beaver, Wanda's Pie in the Sky- Grand Marnier Nanaimo bars
• Renee Bellefeuille, Art Gallery of Ontario- cured whitefish, rye toast, tarragon crème fraiche and pickled caperberry goat cheese and artichoke puff
• Cathy Beneway, CreativeCatering by Cathy
• Emma Beqaj, Emma's Eatery Catering- lobster grilled cheese
• Arvinda Chauhan and Preena Chauhan, Arvinda’s -spicy curry leaf infused chick pea dip with tomato purée served on cucumber and zucchini rounds and garnished with savoury noodles and curry leaf
• Tiiu Christie and Tysa Christie, Marigolds and Onions
• Felicia Derose Colette Grand Café
• Donna Dooher and Michael Leary, Mildred's Temple Kitchen
• Kyla Eaglesham, Madeleines
• Rossy Earle, SupiCucu
• Michelle Edgar, TheSweet Escape Patisserie
• Alison Ferland, Byblos
• Mali Fernandez, Xola Mexican Food
• Alexandra Feswick, The Drake Hotel- Adobo pulled pork steam buns with daikon pickle
• Trish Gill, The Emmet Ray
• Bonnie Gordon, Bonnie Gordon College of Confectionary Arts- Macaron in a variety of flavours, homemade chocolates, and langues de chat
• Tamara Green, The Living Kitchen
• Kimberly Humby, East & Main Bistro 
• Anna Janes, Cocomira Confections
• Vanessa Le Page, Cake Lady - Edible Art - The Shortbread
• Tara Lee, Bar Hop- mini pork and ricotta meatballs with a tomato cream sauce
• Jacqueline Lo, Ruelo Patisserie
• Erin Marcus, Ace Bakery
• Lynn Mendelson, Lynn Mendelson Catering- million $ bars
• Joan Monfaredi, Park Hyatt Hotel- tuna tartar wonton tacos with pea shoots, chili rice vinegar and scallion
• Jennifer Mooers and Chris Brown, Citizen Catering
• Lauren Mozer, Elle Cuisine
• Catherine O’Donnell, WillowCakes and Pastries
• Christine Ostiguy, YorkshirePudding Catering
• Angela Panigas, The Sultan's Tent & Café Moroc
• Chef Véronique Perez, Crêpes à GoGo Spadinaand Limonana
• Jennifer Perusini, BerBer Social
• Andrea Poirier, Inn on the Twenty
• Karen Rachlin, Bite Catering
• Regular Nuit, Pai Northern Thai Kitchen, Sabai Sabai Kitchen and Bar and Sukhothai Restaurant - "Mee kra ti" – stir fried rice vermicelli with coconut milk and tofu
• Caroline Reid, Scaramouche- house-cured duck pastrami with celery root salad, hazelnut purée and vincotto
• Emily Richards, Professional Home Economist- balsamic roasted pear wedges wrapped in prosciutto with gorgonzola dip
• Dufflet Rosenberg, Dufflet Pastries- cookie bar
• Barbara Rotberg, Lollicakes
• Gauravi Shah, Tilde- chorizo meatballs with lime aioli and grilled pineapple salsa, bean vegballs with roasted tomato salsa and cilantro gremolata
• Trista Sheen, Bar Begonia
• Alida Solomon, Tutti Matti
• Lili Sullivan, Waupoos Winery- cider braised lamb in a filo cup with spiked apple
• Meghan Van Horne, Public Schoolhouse @ Jackson’s Falls- polenta crisp with smoked trout, chèvre, wild spinach and walnut pesto
• Karen Viva-Haynes, VivaTastings
• Elaine Wong, The Omni King Edward Hotel
• Winlai Wong, The Badminton and Racquet Club of Toronto
• Jeanne Da Silva, George Brown College Chef School- edamame falafels with a cultured vegetable slaw on whole wheat tortilla cups and vegetarian BLT with coconut bacon, roasted tomatoes and a spicy avocado purée on whole grain baguette
• Vanessa Yeung, Aphrodite Cooks
• Eden Hertzog, New Moon Kitchen
• Leyla Kizilirmak, Art Square Gallery and Café- organic and fair trade dark chocolate boobs
• Carmen Jeffrey, President’s Choice Cooking School

About the Canadian Breast Cancer Foundation:

The Canadian Breast Cancer Foundation (CBCF) is a national community-driven charity. As the largest charitable funder of breast cancer research in Canada, CBCF’s vision is to create a future without breast cancer. Since its inception in 1986, the Foundation has invested over $360 million in breast cancer research, funding more than 1,400 scientific and community grants. CBCF’s investments in vital research, education, health promotion, support and information programs have led to progress in breast cancer prevention, diagnosis, treatment and care. For more information, visit cbcf.org.

Charitable Registration No. 12799 3608 RR0001

Three Ways To Bring Wheat Back Into Your Diet
by Dr. John Douillard

The gluten-free industry is predicted to reach 15.6 billion in sales in 2016, with 28% of people set on avoiding wheat and gluten products. Many are choosing to avoid wheat because they don’t feel good after eating it, want to lose weight or have been convinced it is unhealthy.

Before you give wheat a life sentence as a bad food, here are some whole wheat facts and tips that may allow you to successfully break bread once again.

Eat Wheat Tip #1: Be Choosy

Many gluten-free experts suggest that ancient wheat had much less gluten than our modern wheat and, therefore, conclude that ancient wheat is better than our modern wheat. But wait…are we sure it is the gluten that is the cause of the “gluten sensitivity”?

One study compared the ancient wheat, Kamut, with some modern wheat strains. They found that the ancient Kamut actually had twice the amount of hard-to-digest A-gliadin glutens than the modern wheat. The Kamut, with twice the gluten, was shown to reduce inflammation two-fold, while also lowering blood sugar and cholesterol significantly more than the modern wheat.

In another report by the Journal of Agriculture and Food Chemistry, the average American ate 86 pounds more wheat flour in the year 1900 than they did in 2008, suggesting that the increase in celiac disease and gluten sensitivity may not be from the gluten after all.

The Takeaway: Ancient strains of wheat that include Einkorn, Emmer and Kamut have been found to have more antioxidant activity than modern wheat and are good grains to start with as they are also typically prepared without industrial processing. But, not all modern wheats are created equally. Spelt is a much easier grain to digest because it has 40% less of the hard-to-digest anti-nutrients called phytic acids than common whole wheat. Anti-nutrients protect grains, beans, seeds and nuts from invading bacteria. Sprouting whole wheat is another technique to break down the anti-nutrients, making the bread easier to digest. Rye has been shown to have a significantly lower glycemic index and is better if you are concerned about your blood sugar.

Eat Wheat Tip #2: Eat Fermented Wheat

There is no doubt that the gluten in wheat is a hard-to-digest protein, but history suggests that we are well-adapted to digest it. For starters, new research from the University of Utah have found evidence that early humans have been eating C-3 grasses such as wheat and barley for at least 3.4 million years – not 10,000 years as you may have heard.

As for adapting to wheat, we have. Studies have found microbes that specifically  produce enzymes for breaking down gluten in the mouth, esophagus, stomach, small and large intestines. There are also enzymes produced in the small intestine that can break down the hard-to-digest A-gliadin glutens.

The Takeaway: Early bakers discovered that fermenting the wheat flour with beneficial bacteria made the wheat much easier to digest. In a handful of studies, sourdough bread was found to reduce the gluten content of the bread, even rendering it “gluten-free.” In fact, when they served this bread to patients with celiac symptoms, they did not measure any increased intestinal inflammation. This is not suggesting that folks with celiac can safely eat or should try eating sourdough bread, but for those with gluten sensitivity, sourdough bread is a good place to start. You can find healthy versions of these at an artisan bakery or a natural food store.

Eat Wheat Tip #3: If You’ve Never Heard of It, Don’t Eat It.

Did you ever wonder why the bread you buy in the supermarket stays “fresh” and squishy for weeks without getting hard or moldy, while old-fashioned baked or artisan breads get hard in just a couple of days?

Modern breads are loaded with dough conditioners and preservatives that keep the bread squishy and “fresh” or resistant to mold for weeks. In addition to the many chemicals and added sugars put in most breads, the most dangerous of all is the added oils. Most breads have added oils in them, which are key for their so-called freshness, squishiness and shelf life.

The oils used are typically super refined, bleached, boiled and deodorized, which leaves them nothing like the oil when it was originally pressed from the seed or vegetable. Freshly cold pressure oils will go rancid more quickly when exposed to light, and baking even the best oils renders them indigestible for both humans and the bacteria that naturally make bread get hard and moldy.

Remember, the human body is made up of cells that are 90% bacteria and only 10% human – and if the 90% is doing the heavy lifting for most our body’s immunity, mood and functions, don’t you think we should be eating foods that both humans and the bacteria can digest?

The additives and baked oils are what makes foods processed. In one study, when folks ate a diet of processed foods, they had a 141% increased risk of belly fat, high blood pressure, high cholesterol and high blood sugar. When they ate a non-processed diet including whole wheat, they saw a 38% reduction in risk of the same concerns.

The Takeaway: The ingredients in a healthy and digestible loaf of bread should look something like this: organic whole wheat, water, salt, starter – with no cooked oils. As for the rest of the potentially toxic ingredients unnecessarily found in most breads, avoid sugars or sweeteners, even natural ones like cane sugar, honey or molasses. Also, avoid breads with ingredients you do not recognize. If you don’t know what it is, than it’s probably best to not eat it.

Dr. John Douillard, DC, CAP, is a globally recognized leader in the fields of natural health, Ayurveda and sports medicine. Over the past 30 years, he’s helped over 100,000 patients repair their digestive system and eat wheat and dairy again. He is the creator of LifeSpa.com and author of the book, Eat Wheat: A Scientific and Clinically-Proven Approach to Safely Bringing Wheat and Dairy Back into Your Diet, releasing nationwide January 2017. For more information, please visit, www.eatwheatbook.com and connect with Dr. Douillard on Twitter, @johndouillard.

10  SURPRISING REASONS YOU ARE GAINING OR NOT LOSING WEIGHT THAT HAVE NOTHING TO DO WITH OVEREATING 

www.drcalapai.net

When we see people who are overweight, many commonly assume that the individual is overeating and not exercising.   Neither of these instances is cause for prejudice, fat shaming or other negatives.  There are men and women who seemingly do everything right when it comes to diet and exercise and they are either gaining weight or simply unable to shed pounds.  This can be incredibly disheartening and wreak havoc one one’s self esteem. Here are 10 surprising reasons provided by Dr. Christopher Calapai as to why this might be occurring.  Dr. Christopher Calapai D.O. is a New York City anti-aging and stem cell specialist, and long-time nutrition advisor to the New York Rangers hockey team.  

Lack of Sleep

There are two issues at work with sleep and weight gain. First, if you're up late, the odds are greater that you're doing some late-night snacking, which means more calories. The other reason involves what's going on in your body when you're sleep-deprived. Changes in hormone levels increase hunger and appetite and also make you feel not as full after eating.

Medication

“Many anti-depressant medications cause weight gain—so if you're depressed and taking pills for it, expect to see a bump in weight between 5 and 15 pounds, with continued gradual accumulation over the years,” says Dr. Calapai.  If you're not taking pills, there’s evidence that feelings of depression can correlate to weight gain. If patients are taking anti-depressants  that could be the culprit of their weight gain, they should see their prescribing doctor and be weaned off slowly. “There's a long list of medications that can cause weight gain: If you're taking birth control pills, excess hormones for hormone therapy, steroids, beta-blockers for heart disease and blood pressure, anti-seizure meds, breast cancer medications like Tamoxifen, some treatments for rheumatoid arthritis, and even some migraine and heartburn medications, you may notice pounds creeping on,” says Dr. Calapai.

Your gut is slow

Digestive issues, including slow bowel movements, may also account for excess pounds. "Ideally, you eat, and then, an hour or so later, you have a bowel movement," says Dr. Calapai. "But once or twice a day is still in the healthy range."  If you're not so regular, dehydration, medications, low fiber, or even a lack of good flora in your gut could be to blame. If constipation is your only symptom, then trying probiotics can help your digestive tract work properly.  If you're still having trouble, check with your doctor to rule out a range of disorders, including hypothyroidism or a neurological issue.

You're getting older 

It's the one condition that's unavoidable. "Often, I hear patients tell me they think their metabolism is slowing down," says Dr. Calapai. "This is real. We don't burn as many calories at 40 or 50 as we used to burn at 20. So we need more exercise and less foo to keep the metabolism going.  "Remember that all calories are not equal when it comes to weight," says Dr. Calapai.  "Eating lean protein will cause your body to burn calories more efficiently. On the other hand, carbs are something your body tends to burn more slowly and even store in your body more readily."

You have plantar fasciitis

"Many musculoskeletal conditions, including plantar fasciitis, but also osteoarthritis and knee or hip pain, can result in unintentional weight gain," says Dr. Calapai. "Plantar fasciitis certainly can force you to cut back on your activity enough to cause weight gain."

You have Cushing's Syndrome

Weight gain accompanied by high blood pressure, osteoporosis, and changes in your skin tone and quality, including purple or silvery stretch marks on your abdomen and ruddy cheeks, could be a sign that your body isn't processing nutrients the way it should, due to a cortisol-producing tumor on one of your adrenal glands. The syndrome affects only about 15 in every million adults annually, so proceed with caution before demanding a battery of tests. "Cushing's Syndrome is not terribly common," says Dr. Calapai, "but one of the telltale signs is that your fat distribution is more in the midsection of your body, leaving your arms and legs looking more slender."

LIQUID CALORIES

It is often overlooked that liquids have calories. Calories from juices and soft drinks can quickly add up and at restaurants where free refills are the norm, the calorie build-up can go unrecognized. Wright also explains that liquid calories have no satiety factor. “Satiety relates to how long we stay satisfied after we consume something. If you ate 500 calories of healthy solid food, he/she would be full and unlikely to eat anything for quite some time, but after drinking the same amount of calories in orange juice, cola or root beer, you might be hungry minutes later.”

WEIGHT TRAINING

Many people do not realize that weight gain is not just fat gain. Weight training can increase your muscle mass, therefore increasing your weight. When you gain muscle faster than you lose fat, your body mass is increasing.

Polycystic Ovarian Syndrome (PCOS):

PCOS is one of the most common reproductive problems diagnosed in younger women, striking perhaps up to 10% of women who are of childbearing age (i.e. roughly 12-45 years old). It involves the development of many small cysts on the ovaries, as well as menstrual disturbances. The hormone disruption caused by PCOS has many unpleasant consequences, including unwanted weight gain (usually because of a higher resistance to insulin). If you also suffer from acne, find that you are hairier than most women and do not have regular periods, ask your doctor about being tested for PCOS. This usually involves blood tests and an ultrasound of your ovaries. If you do have PCOS then you can lose the unwanted weight, but the unfortunate fact of the matter is that you will have to adopt an attitude towards healthy eating and exercise that is substantially more diligent than that of your peers.

Quitting Smoking:

Although making the decision to stop smoking is extremely good for your body in a great many respects, most people who do quit smoking end up gaining around 7-10 pounds. Most of this is due to the fact that reaching for cigarettes tends to be replaced with reaching for snacks, but the new absence of nicotine in your body will also lead to a drop in metabolic rate (so you won't be able to eat as much as you used to without gaining weight).

“Carb intake makes it difficult for your body to burn fat as a primary fuel . Low carb diets work well to burn fat and lower cholesterol and lose weight, “says Dr. Calapai. If you suspect you are gaining weight that you can't attribute to your eating habits, medications, or lack of exercise, a few tests—including a blood test and urinalysis, to get an accurate check of your body's cortisol levels, will give your doctor the first clues to this condition. If the levels are deemed excessively high, then your doctor will order further tests, like a CT scan of your pituitary and adrenal glands, to determine if such a tumor exists. If the tumor is confirmed, doctors will likely perform surgery to remove the tumor (and possibly the affected gland), followed by a course of steroids to help regulate the remaining gland.

The Real-Time Nutritional Biosensor, One X, Nears $50K Funding Goal on Indiegogo to Give Individuals Control Over Diet and Lifestyle

One X measures antioxidant levels directly from one’s palm and helps individuals make healthier choices by tracking habits that impact their body

Mountain View, CA - One X’s Indiegogo campaign to raise funds for their nutritional biosensor has raised over $44K, putting them just $6K shy of their $50K funding goal. One X is designed with the most advanced materials and sensors to provide the most accurate insight on how habits, such as nutrition, sleep, exercise, stress, alcohol, pollution and sun exposure, impact the body and its health.

One X is the first real-time nutritional biosensor that measures skin carotenoids from fruit and vegetable consumption and the effects of eating well. By measuring skin carotenoids, One X’s feedback reflects what the body effectively absorbs and actually stores. One X has an elegant, functional design with a soft touch and ergonomic shape, and it’s the first non-invasive, consumer antioxidant tracking system.

“We believe in creating an accessible way for everyone to uncover how their lifestyle affects their daily wellness, and we want to provide them with ways to improve their health,” said One X CEO Anthony Weil. “One X is perfect for families, couples and anyone looking to improve their day-to-day health. We used the perfect blend of science and technology to develop something that’s simple, portable and affordable for most.”

Users activate the device through the finger-touch sensor to automatically pair their measurement with the One X ID. By using fingerprint recognition, it allows the tracking of up to five different individuals on one device. Users will then hold One X in the palm of their hand for 20 seconds and will start to see the lateral LED start displaying the ongoing measurement. One X automatically syncs with the mobile app so that users can easily check their previous antioxidant levels and quickly track their progress. Individuals can also set challenges with their friends and measure their family at home.

One X is available on Indiegogo and will give individuals control over their diet and lifestyle in ways that other diets, apps and tracking devices fall short. Early adopters can pre-order one for $109, which is over 50% less than the market retail price. For more information on all of One X’s features, visit http://bit.ly/OneXIndie.

ABOUT ONE X 

Based out of Mountain View, California, One X was created with the vision to empower everyone to take back control of their health. One X’s non-invasive design was created to be simple and affordable so that everyone can measure how their lifestyle impacts their body. For more information, visit www.one-x.co.

National organization wants Canada to be the Silicon Valley of natural products

Natural Products Canada (NPC), the national centre of excellence for the commercialization of natural products, has completed its initial round of hiring, setting the stage for Canadians to benefit from a thriving natural products sector.

"We have formed a national team to help Canada benefit from the growing global demand for natural products," says Shelley King, CEO of NPC. "We're ready to help companies and researchers access the resources they need to bring validated ideas to market faster, cheaper, and more efficiently."

The initial hires will focus on NPC's mandate to align and optimize Canada's assets – natural resources, technologies, platforms, expertise, and world-class research – into a vibrant, pan-Canadian natural products ecosystem that can save time and effort for natural product companies.

Along with King, the NPC team is comprised of Sue Coueslan, VP Communications and Stakeholder Relations; and Karen Wight, VP Investment and Finance. In addition, NPC has hired its first three regional directors: David Gauthier of NPC-West will work closely with the regional node, Ag-WestBio; Paul-Thomas Lacroix of NPC-Quebec will work closely with Quebec's regional node, the Institute of Nutrition and Functional Foods, Université Laval; and Stephen Ball of NPC-Atlantic will work closely with the Atlantic node, the PEI BioAlliance. Other regional directors will be recruited in the near future.

NPC was announced February 12, 2016 by the Honourable Navdeep Bains, Minister of Innovation, Science and Economic Development. Since then, King and the Board of Directors have been engaged in strategic planning and recruitment.

"There is real potential for Canada to be a global leader in the commercialization of natural products and technologies," says Board Chair, Robert Orr, a 35-year veteran of the food, nutritional ingredient, and private equity investment business. "We have spent the last few months working with stakeholders across the country to shape the plan that will turn that potential into reality."

Partnering with a wide range of private and public investors, experts, and organizations, NPC will create a unique commercialization system to help companies and researchers address the many factors involved in bringing high value products to the marketplace.

Key initiatives for the first year of operations include launching the NPC investment program and developing a database of the technologies, platforms, service providers, investors, and expertise essential to the successful commercialization of natural products.

Natural Products Canada (NPC) is a not-for-profit organization with a vision to make Canada flourish as the Silicon Valley of natural products. It aims to align, expand, and optimize the pan-Canadian natural products ecosystem to accelerate the development of products and technology platforms that bring real value to real customers. NPC was established in 2015, and is funded by a range of public and private investors, including the Government of Canada's Centre of Excellence in Commercialization and Research (CECR) program administered by the Networks of Centres of Excellence.

 

Image with caption: "Newly formed Natural Products Canada will align and optimize existing assets, expertise, and investments into a national ecosystem to accelerate the commercialization of natural products and technology platforms. From left to right: Sue Coueslan, Paul-Thomas Lacroix, Karen Wight, David Gauthier, Shelley King (CEO), and Stephen Ball. (CNW Group/Natural Products Canada)". Image available at:  http://photos.newswire.ca/images/download/20160926_C4884_PHOTO_EN_780944.jpg

SOURCE Natural Products Canada

WRAPPING YOUR MIND AROUND THE “NEW YOU” AFTER WEIGHT LOSS

5 Common Things That Happen When

You Lose A Noticeable Amount Of Weight

Whenever someone chooses to commit to a weight loss journey, it’s not just a physical transformation that happens, but a mental transformation as well. Regardless of how long it takes for people to reach their goal weight, there are significant things that occur along the way that impact their body image and confidence. For all of the positive reinforcement once receives, they might also notice some negativity or odd reactions from those they are close to. Read on for tips and insights from leading experts that will offer clarity and solutions for anyone seeking to transform or who already has.

1. You shed friends along with pounds.

Dr. Sanam Hafeez PsyD a NYC based licensed neuropsychologist, a teaching faculty member at the prestigious Columbia University Teacher’s College, explains that, “It is normal to lose friends as you lose pounds. As you see the payoff from the lifestyle changes you’ve made you may feel disconnected with friends who may still eat and drink things you no longer do. You’re evolving,” offers Dr. Hafeez. She also adds that, “It’s common to notice jealousy, and digs. You may even experience exclusion from dinners out presuming you wouldn’t want to indulge.”

Have faith that your true friends will love you at any size. “It will actually be difficult to tolerate any gossip, negativity or activities that are counterproductive. The last thing you need are people who bring you down when you are doing something positive for your well being. Look out for yourself. At times that may mean distancing from certain people,” advises Dr. Hafeez.

2. Loose skin becomes the new thing you notice.Once you reach your goal weight, you may love how you look in clothes but naked in or a bathing suit is a whole other story. This is most common when weight loss is significant. Even when weight training is part of the regimen, loose skin does happen.

Dr. John Zannis a board certified plastic surgeon based in New Bern, North Carolina frequently sees and treats patients who went through a weight loss transformation. According to Dr. Zannis, “Loose skin can gather at the stomach, under arms, breasts, buttocks, inner thighs, face and neck. The more significant the weight-loss is, say 50 pounds and above, the more likely a plastic surgeon is sought out to explore body lifts that specifically address loose skin after weight-loss.”

3. You have more energy, are excited about life and can do more!

As you change your diet, add daily exercise to your new lifestyle and see the weight melt off, you gain energy! You don’t feel the need to hit the snooze button anymore. You may wake up energized for that 7am powerwalk or you may be inspired by that beautiful new dress you get to wear to work, another dress size dropped. Yay!

“Use newfound energy to your advantage, encourages Dr. Hafeez, your brain is forming new neuropathways as your perception about your body starts to change. That flight of stairs that was once an obstacle is much easier. Simple things like putting on shoes, picking up toys and pushing a vacuum are done with ease. As you take notice of what your body can do, you gain more confidence and want to do more. This energizes you both physically and mentally,” she adds.

4. Shopping gets interesting.

It is common to get overwhelmed with options now that you can shop the way you always dreamed of.  Perhaps your new strong, shapely legs have inspired you to wear dresses again for the first time in years. Or after always covering your arms, you may opt for sleeveless tops. Either way, trying new looks outside of your comfort zone can be daunting. Dr. Hafeez advises to, shop on your own or with someone you really trust. “It is important that shopping is made to be fun by approaching it as a style experiment. Don’t expect everything to look perfect just because you are a much smaller size. Some things will work, others won’t. Look for clothes that feel good. When you smile in the mirror that’s a sign you’re on track.”

5. You make yourself, your health and well being top priority and start to inspire others.

When you lose a noticeable amount of weight other people want to know how you did it and how you are keeping the weight off. Your immediate family may also adapt to your dietary changes and experience weight loss by association. When your kids see you wake up every morning to exercise they see that anything worth having requires commitment. Your significant other may be inspired to also lose weight. “When you take care of yourself and are in a positive mindset, it has a positive impact on everyone you interact with. When the mind and body are aligned you love the way you look and feel, you’re happy and someone others can look up to.”

For information on Dr. Sanam Hafeez visit: http://comprehendthemind.com/about-us/

For information on Dr. John Zannis visit: http://www.zannisplasticsurgery.com/plastic-surgeon-new-bern-nc/

I was luck enough to attend an event put on by Clif Bar for National Organic Week. It was a launch dinner at Café Belong restaurant, located at Evergreen Brick Works in Toronto.

There was a great group of people with diverse backgrounds who attended. I had the chance to meet some wonderful people in the community. Renowned Chef and Food Network star, Brad Long designed a special local and organic menu. COTA provided guests with the latest news about their important work and the organic industry in Canada, including a preview of new national data about Canadian organic consumers. Clif Bar’s Matthew Dillon was n hand to share Clif Bar’s organic journey and the important role of organic farming in helping create a healthier, more just and sustainable food system.