Learn How To Master Your Metabolism For Optimal Results

Learn How To Master Your Metabolism For Optimal Results

The problem why so many Americans have a hard time loosing weight and are so confused on how to loose the weight that they end up throwing in the towel on how to achieve your maximal look!. 

The reason why we cannot loose weight it's b/c our timing is WAY out of whack, and unfortunately, it’s a problem that 99% of Americans share.

Take a look at the typical American diet and here’s what you get:

• Breakfast is the smallest meal of the day, if consumed at all.

• Lunch is a decent, moderate sized meal.

• Dinner is by far the largest meal of the day, often times consumed late at night.

The problem with this set up? It has you eating your largest meal of the day in the evening hours when metabolism is at its lowest point. Learn to work with your metabolism not against it!

Essentially, the timing and size of meals in the average diet are the exact opposite of what they should be. To fix this, use what I call the “Mirror Your Metabolism” approach.

Metabolism is highest in the morning, so make breakfast (not dinner), your largest meal.

Beyond that, carbohydrate tolerance is also at its peak upon awakening, which simply means that your body is more apt to handle a high carbohydrate intake in the morning hours (carbohydrate tolerance is at its lowest point in the evening). This means that you can GET AWAY with a high carb, high calorie meal in the morning, with this meal actually stoking your metabolism to burn more calories throughout the day.

Do you want to eat a big breakfast? Go right ahead; it will benefit both your body and metabolism greatly.

On the other hand, dinner should be the smallest (not largest) meal of the day, and should also limit carbohydrate.

Summary – Here’s how to mirror both your metabolism and carbohydrate tolerance for optimal results:

Breakfast – Large sized meal, higher carb intake

Lunch – Moderate size meal and carb intake

Dinner – Light sized meal, lower carb intake if not eliminate carbs

Follow these recommendations and I guarantee you’ll be able to eat even more total daily calories, while at the same time losing body fat even faster. Of course, this isn't the only way to skin the "fat loss" cat. If you don't have time and are following the traditional "3 meals" a day approach, you won't find better advice than the "mirror your metabolism" approach outlined above.

Want to know ANOTHER ultra-simple way to boost your metabolism and burn flab?  Fact is, there's a new way to burn belly fat that has been shown in more than a DOZEN research studies to help you burn fat and slim your waist at an accelerated rate. In fact, one breakthrough study showed that those who performed this belly-burning trick just twice daily burned 400% more fat than those who didn't.  Another study published in the Journal of International Medical Research showed that those using this powerful flab-burning trick lost 20% of their body fat in just 12 weeks.  And get this... the trick takes less than a minute to perform!

Would you like to burn 400% more fat by using this quick, belly-busting trick just twice daily?  I'll show you exactly how to do it!!!!

IN CONCLUSION: Want to master your metabolism? Then you need to ALWAYS KEEP IN MIND the following three principles, and I promise you that you cannot fail, again cannot FAIL if applied properly:

The timing of your meals

The quality of your meals &

The quantity of your meals!

*Master these three PRINCIPLES and you have officially mastered your metabolism to become from a fat storing machine into a FAT BURNING LEAN MEAN MACHINE!!!

For a free consultation!!

www.weightlossthatlasts.com

thom@weightlossthatlasts.com

7 Essential Cinnamon Benefits and Uses

7 Essential Cinnamon Benefits and Uses

Infinitely more useful than just as a fragrant spice, cinnamon has been used by Chinese and Ayurvedic medicine for literally thousands of years. I believe cinnamon is one of the healthiest herbs in the world along with turmeric, ginger and garlic.

Legend tells us that because of the powerful health benefits of cinnamon it had a value equal to gold.

Some of the biggest cinnamon benefits include balancing blood sugar, killing candida, boosting energy, supporting weight loss and improving skin health.

Also referred to by its scientific names, Cinnamomum verum and Cinnamomum cassia, the history of cinnamon is actually quite intriguing.

Some of the earliest reports date cinnamon use to ancient Egypt around 4,000 B.C. as a perfuming agent during their sacred embalming process.

Also, cinnamon benefits are referenced 4x in the Bible being used in the sacred holy anointing oil and it was used to destroy plagues.

Cinnamon Nutrition Facts

When you look at cinnamon nutrition facts one of the first things that will jump right out at you is it’s super high antioxidant rating.  The ORAC value of ground cinnamon is 131,420, which ranks it #7 of all antioxidant foods in the world! It is also rich in:

Vitamin K

Iron

Dietary Fiber

Calcium

Manganese

Because of this outstanding nutritional profile, cinnamon benefits the body by healing digestive disorders, joint pain and menstrual discomfort because of its high content of cinnamaldehyde (the natural anti-inflammatory chemical that gives cinnamon its wonderful flavor and odor) it’s known as one of the most nutrient dense in the world.

7 Researched Cinnamon Benefits

1. Acne & Skin Infections

Widely considered to be a cure-all for countless illnesses, a mixture of cinnamon oil and honey can be extremely effective at treating skin conditions such as acne and skin infections because of its antimicrobial capacity.

Just take 1 tsp of honey and 1 tsp of cinnamon (or 2 drops cinnamon oil) and mix them together then rub on face. Leave on for 1 minute then rinse off and in a few days you can see clearer skin.

2. Allergies

One of the most profound examples showing how cinnamon benefits allergies is seen in a 2006 Egyptian study, which evaluated its ability to keep house mites at bay.

These potent allergens have become a global menace and, according to the University of Kentucky College of Agriculture, Food and Environment, at least 45% of children with asthma are allergic to them!

When Egyptian researchers evaluated the ability various essential oils had in killing the highly allergic house mite, they discovered that cinnamon was #1.

3. Digestive Issues

Due to its antimicrobial characteristics, cinnamon has helped millions of people all across the globe overcome bacterial overload in their gut.

Several studies like a recent one out of Iran have even described its powerful ability to control dangerous E. coli infections.

If you do have stomach cramps or upsets, a cup of Cinnamon tea 2-3 times  per day will dramatically reduce the pain.  Also, adding in licorice root, ginger or chamomile are also great for gut issues.

4. Common Cold

Also because of its powerful antimicrobial properties, a paper published in the American Journal of Chinese Medicine highlights that cinnamon essential oil was found to be highly effective in controlling the common cold.

Specifically, by slowing the growth of a number of bacteria and fungus, the microorganisms that commonly cause the common cold are regularly kept at bay by cinnamon supplementation.

A study published in the journal of Lab Medicine found that cinnamaldehyde from cinnamon essential oil was effective against adenovirus because it’s anti-viral properties.

5. Diabetes

Several studies have found that cinnamon can help increase insulin sensitivity and improve diabetes. According to professor Paul David from UC Davis, cinnamon has a 3-5% effect on balancing blood sugar levels which is almost the equivalent of diabetes drugs.

Nutrition Research and Parmacognosy Research have recently published reports suggesting that 1,500 mg of cinnamon supplementation can greatly benefit the lipid profile, liver enzymes, insulin resistance, and high-sensitivity C-reactive protein in diabetics and people with nonalcoholic fatty liver disease patients (NAFLD).

The study is especially promising because NAFLD is  the #1 cause of liver disease in the world.

6. Energy

According to various historical accounts, Chinese folk medicine has used cinnamon to promote vital energy (Qi) and, because of its insulin-boosting property, cinnamon has been known to give people sustained energy and prevent crashing after carb-rich meals because it stabilizes your blood sugar.

Drinking Cinnamon tea with tulsi or diffusing cinnamon essential oil in the air with peppermint oil are both great ways to harness the energy boosting benefits of cinnamon.

7. Candida and Yeast Infections

This past year, the Iran Journal of Medical Sciences published a study, which evaluated 28 plant extracts against Gram-negative such as E. coli; the main bacterial cause of urinary tract infections (UTIs).

The species Cinnamomum zeylanicum ranked as one of the top 4 most potent plants, which provides an explanation to why people who supplement cinnamon into their diets generally suffer from less UTI’s than people who don’t.

www.weightlossthatlasts.com 

Nine Foods You Should Never Eat Again!

Nine Foods You Should Never Eat Again!

(NaturalNews) With so much misinformation out there about food and how it affects human health, making healthy food choices for you and your family can be difficult and confusing. There are a number of specific foods; however, that you will want to avoid in almost every circumstance because they provide virtually no health benefits while posing plenty of health risks. Here are nine foods you should never eat again if you care about preserving your long-term health:

1) White bread, refined flours. By definition, white bread and refined flours in general are toxic for your body because they have been stripped of virtually all vitamins, minerals, fiber, and other important nutrients. Because of this, the body does not know how to properly digest and assimilate these so-called foods, which can lead to health problems. Refined white flour has also been bleached with chlorine and brominated with bromide, two poisonous chemicals that have been linked to causing thyroid and organ damage. (http://drlwilson.com/ARTICLES/BREAD.htm)

2) Conventional frozen meals. Most conventionally-prepared frozen meals are loaded with preservatives, processed salt, hydrogenated oils and other artificial ingredients, not to mention the fact that most frozen meals have been heavily pre-cooked, rendering their nutrient content minimal at best (especially after getting microwaved again at home). With the exception of a few truly healthy frozen meal brands such as Amy’s and Organic Bistro, most frozen meals are little more than disease in a box, so avoid them in favor of fresh foods. (http://www.4us2be.com)

3) White rice. Like white bread, white rice has been stripped of most of its nutrients, and separated from the bran and germ, two natural components that make up rice in its brown form. Even so-called “fortified” white rice is nutritionally deficient, as the body still processes this refined food much differently than brown rice, which is absorbed more slowly and does not cause the same spike in blood sugar that white rice does. (http://globalnaturopath.com)

4) Microwaveable popcorn. This processed food is a favorite among moviegoers and regular snackers alike, but it is one of the unhealthiest foods you can eat. Practically every component of microwaveable popcorn, from the genetically-modified (GM) corn kernels to the processed salt and preservative chemicals used to enhance its flavor, is unhealthy and disease-promoting. On top of this, microwaveable popcorn contains a chemical known as diacetyl that can actually destroy your lungs. If you love popcorn, stick with organic kernels that you can pop yourself in a kettle and douse with healthy ingredients like coconut oil, grass-fed butter, and Himalayan pink salt. (http://www.naturalnews.com)

5) Cured meat products with nitrates, nitrites. Deli meats, summer sausage, hot dogs, bacon, and many other meats sold at the grocery store are often loaded with sodium nitrite and other chemical preservatives that have been linked to causing heart disease and cancer. If you eat meat, stick with uncured, nitrite and nitrate-free varieties, and preferably those that come from organic, grass-fed animals. 

(http://www.naturalnews.com/028824_processed_meat_heart_disease.html)

6) Most conventional protein, energy bars. By the way they are often marketed, it might seem as though protein and energy bars are a strong addition to a healthy diet. But more often than not, these meal replacements contain processed soy protein, refined sugar, hydrogenated fat, and other harmful additives that contribute to chronic illness. Not all protein and energy bars are bad, of course — Thunderbird Energetica, Organic Food Bar, Boku Superfood, Vega Sport, PROBAR, and Zing all make healthy protein and energy bars. Just be sure to read the ingredient labels and know what you are buying.

7) Margarine. Hidden in all sorts of processed foods, margarine, a hydrogenated trans-fat oil, is something you will want to avoid at all costs for your health. Contrary to popular belief, butter and saturated fats in general are not unhealthy, especially when they are derived from pastured animals that feed on grass rather than corn and soy. And if animal-based fats are not for you, stick with extra-virgin coconut oil or olive oil rather than margarine. (http://www.naturalnews.com/027865_saturated_fat_health.html)

8) Soy milk and soy-based meat substitutes. One of the biggest health frauds of modern times, the soy craze is a fad that you will want to skip. Besides the fact that nearly all non-organic soy ingredients are of GM origin, most soy additives are processed using a toxic chemical known as hexane, which is linked to causing birth defects, reproductive problems, and cancer. Soy that has not been fermented is also highly estrogenic, which can throw your natural hormone balance out of whack. (http://www.naturalnews.com/026303_soy_protein_hexane.html)

9) “Diet” anything. Many so-called “diet” products on the market today contains artificial sweeteners like aspartame (Equal) and sucralose (Splenda), both of which are linked to causing neurological damage, gastrointestinal problems, and endocrine disruption. Many diet products also contain added chemical flavoring agents to take the place of fat and other natural components that have been removed to artificially reduce calorie content. Instead, stick with whole foods that are as close to nature as possible, including high-fat foods grown the way nature intended, and your body will respond surprisingly well. (http://www.naturalnews.com)

2014 Dirty Dozen List: The Most Pesticide-Laden Produce You're Eating

2014 Dirty Dozen List: The Most Pesticide-Laden Produce You're Eating!!!!

On the back of my new business cards for "Weight Loss That Lasts" I had printed the Dirty Dozen plus 2....After passing a few of these cards out over the last few days, I realized very few people know what the Dirty Dozen!!! So Enjoy!!! 

Environmental Working Group (EWG) just released its 2014 Dirty Dozen list identifying the most pesticide-laden produce on the market. This doesn't mean you should stop eating produce in exchange for processed foods, but it does suggest that eating organic as often as possible is a top-notch way to keep chemical pesticides out of your body. 

In fact, a 2012 report by the American Academy of Pediatrics said children are particularly susceptible to the impacts of pesticide exposure, including an increased risk of pediatric cancers and behavioral problems, along with trouble learning. Pesticide exposure has also been linked to all sorts of conditions like rheumatoid arthritis, lupus, Parkinson's disease, Alzheimer's disease, and cancer, among others. 

To come up with the "Clean 15" and "Dirty Dozen Plus" lists, EWG scientists focused on 48 popular fruits and vegetables and based their rankings on an analysis of 32,000 samples tested by the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA). 

To rank produce, EWG analysts use six metrics, including the total number of pesticides detected on a crop and the percent of samples tested with detectable pesticides. In the latest report, 65 percent of the samples analyzed tested positive for pesticide residues.

But the report goes beyond listing foods with the most pesticide residues and charges the U.S. Environmental Protect Agency (EPA) with failing to comply with the Congressionally mandated Food Quality Protection Act of 1996, legislation designed to to warn Americans of the risk of eating foods containing chemical pesticides. 

"EWG's Shopper's Guide helps people find conventional fruits and vegetables with low concentrations of pesticide residues," says Sonya Lunder, EWG's senior analyst and principle author of the report. "If a particular item is likely to be high in pesticides, people can go for organic."

2014 Dirty Dozen Plus 
Nonorganic apples once again topped The EWG's Shopper's Guide to Pesticides in Produce report, making it the fourth year in a row the beloved fruit earned the unfavorable spot.

Kale, collard greens, and hot peppers were frequently contaminated with insecticides that are particularly toxic to human health, prompting their "Dirty Dozen Plus" status.

1. Apples
2. Strawberries
3. Grapes
4. Celery
5. Peaches
6. Spinach
7. Sweet Bell Peppers
8. Nectarines (Imported)
9. Cucumbers
10. Cherry Tomatoes
11. Snap Peas (Imported)
12. Potatoes
+ Hot Peppers
+ Kale/Collard Greens

2014 Clean 15 
It's not all bad news! These produce picks contained the lowest pesticide levels. 

1. Avocados
2. Sweet Corn
3. Pineapples
4. Cabbage
5. Sweet Peas (Frozen)
6. Onions
7. Asparagus
8. Mangoes
9. Papayas
10. Kiwi
11. Eggplant
12. Grapefruit
13. Cantaloupe
14. Cauliflower
15. Sweet Potatoes

Other Important Findings

•    Every sample of imported nectarine samples tested and 99 percent of apple samples tested positive for at least one pesticide residue.

•    The average potato had more pesticides by weight than any other food.

•    A single grape tested positive for 15 pesticides.

•    Single samples of celery, cherry tomatoes, imported snap peas, and strawberries tested positive for 13 different pesticides apiece.

•    Only 1 percent of avocado samples showed any detectable pesticides.

•    89 percent of pineapples, 82 percent of kiwi, 80 percent of papayas, 88 percent of mango, and 61 percent of cantaloupe had no residues.

"For decades, various toxic pesticides were claimed to be 'safe' … until they weren't, and were either banned or phased out because they posed risks to people," says Lunder. "While regulators and scientists debate these and other controversies about pesticide safety, EWG will continue drawing attention to the fruits and vegetables with the highest pesticide loads.

Panera Bread, Worse than a Big Mac?

Panera Bread, Worse than a Big Mac?

by Hemi Weingarten

Panera bread has an upscale image that automatically translates in many people’s minds to healthy food. We want to challenge that thinking by comparing a popular sandwich served at Panera with the icon of junk-food – the McDonald’s Big Mac.

Panera’s Mediterranean Veggie on Tomato Basil Sandwich, pictured above, seems like a really healthy food, but the nutrients and ingredients tell a different story. We don’t mind the 590 calories if this is your meal, but the sodium count is ridiculously high (60% of your entire day’s worth). While the protein count is nice – 22 grams, the carb load is very high, as refined flour has been used for the bread.  See the ingredient list:

XL Loaf (unbleached enriched wheat flour [flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], tomatoes, water, salt, crumb topping [sugar, enriched wheat flour {flour, malted barley flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid}, palm oil, natural flavor, honey, salt, water, mono & diglycerides, polysorbate 60], garlic [garlic, water, phosphoric acid, and sodium benzoate and potassium sorbate added as preservative], yeast [yeast, sorbitan monostearate, ascorbic acid], basil), cilantro, jalapeno hummus (garbanzo beans (garbanzo beans, water,salt), water, tahini (ground sesame seeds), cilantro, canola and extra virgin olive oil blend, jalapenos (jalapenos, water, vinegar, salt), parsley, garlic, salt, roasted bell pepper powder (roasted bell peppers, potato maltodextrin, rice flour, roasted red bell pepper concentrate, sunflower oil, ascorbic acid and tocopherol as antioxidants, natural flavor), lemon juice concentrate, spice, stabilizer (tara gum, carrageenan), citric acid, phosphoric acid, potassium sorbate and sodium benzoate as preservatives, malic acid, vinegar, natural flavor, spices, oil of lime), cucumber, tomatoes, peppadew (sweet piquante peppers, water, white sugar, vinegar, salt, ascorbic acid, calcium chloride), red onion, lettuce, feta cheese (pasteurized part-skim milk, cheese culture, salt, enzymes, powdered cellulose to prevent caking), salt, black pepper.

Scary long, huh?

Let’s compare to McDonald’s classic Big Mac. The burger will set you back 550 calories, slightly less than Panera’s sandwich (590). It has 25 grams of protein, a bit more than Panera’s 22 grams. It’s high in sodium – 970 mg, but this is 400mg less than Panera!

The ingredient list is scary to read as well:

100% pure USDA inspected beef, no fillers, no extenders, Prepared with grill seasoning (salt, black pepper),Enriched flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, high fructose corn syrup and/or sugar, soybean oil and/or canola oil, contains 2% or less of the following: salt, calcium sulfate, calcium carbonate, wheat gluten, ammonium sulfate, ammonium chloride, dough conditioners (may contain one or more of the following: sodium stearoyl lactylate, datem, ascorbic acid, azodicarbonamide, mono- and diglycerides, ethoxylated monoglycerides, monocalcium phosphate, enzymes, guar gum, calcium peroxide), calcium propionate and/or sodium propionate (preservatives), soy lecithin, sesame seed,Milk, water, milkfat, cheese culture, sodium citrate, salt, citric acid, sorbic acid (preservative), sodium phosphate, color added, lactic acid, acetic acid, enzymes, soy lecithin (added for slice separation),Soybean oil, pickle relish [diced pickles, high fructose corn syrup, sugar, vinegar, corn syrup, salt, calcium chloride, xanthan gum, potassium sorbate (preservative), spice extractives, polysorbate 80], distilled vinegar, water, egg yolks, high fructose corn syrup, onion powder, mustard seed, salt, spices, propylene glycol alginate, sodium benzoate (preservative), mustard bran, sugar, garlic powder, vegetable protein (hydrolyzed corn, soy and wheat), caramel color, extractives of paprika, soy lecithin, turmeric (color), calcium disodium EDTA (protect flavor),lettuce,Cucumbers, water, distilled vinegar, salt, calcium chloride, alum, potassium sorbate (preservative), natural flavors (plant source), polysorbate 80, extractives of turmeric (color).

True, the Big Mac has worse ingredients such as EDTA and azodicarbonamide, but both companies use mono and diglycerides and refined flour.

Panera wins by a small margin, but it is certainly not a healthy sandwich.

Maximize Your Fat-Burning Effects By Decreasing One Hormone!

If you're someone who deals with stress fairly often (who doesn't?), here's something you may not know: your body produces a hormone called cortisol in response to chronic stress which is associated with causing excess belly flab. The more cortisol you have, the more belly fat you typically gain. Now get this: The New England Journal of Medicine published a study showing that individuals who consumed mini-meals spaced three hours apart each day actually decreased their cortisol levels by 17 percent compared to those who ate the same amount of food in only three meals per day. And here’s some even better news, this cortisol-blunting, fat-burning effect occurred in just 14 days!
So if you want to take control of your body’s cortisol levels, one thing you can do is to simply start eating a small mini-meal every three hours to reduce cortisol up to 17 percent on your own. That's just one of quite a few benefits to eating five mini-meals a day, spaced three hours apart. (Example: Eat a meal 7 am, 10 am, 1 pm, 4 pm, and 7 pm).

These 4 Foods Accelerate AGING (beware!)

Do you eat these harmful foods that AGE you faster?  Some are even deceptively marketed to you as "healthy" by giant food corporations.  Avoid or minimize these and look 5-10 years YOUNGER than your real age.

Due to biochemical reactions in your body that occur with every type of food you eat on a daily basis, some foods age you FASTER than your real age, while other foods help to FIGHT aging.

Eat the wrong foods regularly, and you can look and feel 10 or more years OLDER than your real age (not fun!) ... but eat the right foods, and over time, you can start to look 5-10 years YOUNGER than your real age.

Three of the processes that go on inside your body that have a MAJOR impact on your rate of aging are called "glycation", "inflammation", and "oxidation".  When we talk about aging, we're not just talking about wrinkles on your skin or how thick your hair is... we're also talking about factors that you can't see, such as how well your organs function, and whether your joints are degrading.

Yes, I'm sure you'll agree this is much more important than just how you look on the surface (although we'll show you how to improve BOTH!)

So let's dig right in and I'll show you how your rate of aging can be directly related to the foods you might eat every day, and how to protect yourself...

Food #1 that ages you faster: Wheat (yes, even "whole wheat")

Before I tell you why wheat can actually speed up the aging process in your body, let's clarify some simple biochemistry in your body...

This deals with "glycation" in your body, and substances called Advanced Glycation End Products (AGEs).  These nasty little compounds called AGEs speed up the aging process in your body including damage over time to your organs, your joints, and of course, wrinkled skin.

So with that said, what is one of the biggest factors that increase production of AGEs inside your body?  This may surprise you, but high blood sugar levels over time dramatically increase age-accelerating AGEs in your body.  This is why type 2 diabetics many times appear that they have not aged well and look older than their real age.  But this age-increasing effect is not just limited to diabetics.  It can affect everyone.

So, let's get back to how "whole wheat" relates to this...

Here is a little-known fact that's often covered up by the massive marketing campaigns by giant food companies that want you to believe that "whole wheat" is healthy for you... but the fact is that wheat contains a very unique type of carbohydrate (not found in other foods) called Amylopectin-A, which has been found in some tests to spike your blood sugar higher than even pure table sugar.

In fact, amylopectin-A (from wheat) raises your blood sugar more than almost any other carbohydrate source on earth based on blood sugar response testing.

This means that wheat-based foods such as breads, bagels, cereals, muffins, and other baked goods often cause much higher blood sugar levels than most other carbohydrate sources.  As you know now, the higher your average blood sugar levels are over time, the more AGEs are formed inside your body, which makes you age FASTER.

You've probably heard about the potential health-damaging effects of gluten (also found in wheat) in the news recently, but this blood sugar aspect we just covered is not talked about that often, and is yet another reason to reduce or eliminate wheat-based foods in your diet.  Your body will thank you by aging slower and looking YOUNGER!

In fact, a patient or ours, who is in his mid 60's now, just removed 95% of the wheat from his diet about 3 months ago (aside from a little bit on 1 cheat day per week), and he's noticed that his chronic joint pain has completely disappeared!  Not only that, he also commented that he's finally lost those "love handles" on his sides that have been plaguing him his entire adult life...All by reducing his wheat intake!

Another problem with wheat-based foods and aging...

As it turns out, baked wheat products contain carcinogenic chemicals called acrylamides that form in the browned portion of breads, cereals, muffins, etc.  These carcinogenic acrylamides have been linked in studies to possible increased risk of cancer and accelerated aging.  Note that acrylamides are also found in high levels in other browned carbohydrate sources such as french fries or any other browned starchy foods.

Food #2 that ages you faster:  
Corn-based foods -- corn syrup, corn cereal, corn chips, corn oil

This is quite a variety of stuff that you might eat every day... we're talking corn chips, corn cereals, corn oil, and also the biggest health-damaging villain that gets most of the media attention, high-fructose corn syrup (HFCS).

We already talked in detail in the last section about wheat regarding the blood sugar process and it's relation to age-accelerating formation of nasty "AGEs" in your body.

Well, corn-based starchy foods such as corn cereals, corn chips, etc also have a big impact on blood sugar levels and therefore can increase AGEs in your body and accelerate aging.

But here's another nail in the coffin for corn... it turns out that scientists have found out that the fructose in HFCS causes 10x more formation of AGEs in your body than glucose!  Yes, that's right... that means the HFCS you consume daily in sweetened drinks, and most other processed foods (yes, even salad dressings and ketchup) contribute to faster aging in your body... as if you needed yet another reason to avoid or minimize HFCS!

We're not done yet with corn... it gets even worse...

Another major issue with corn-based foods and corn oils is that these foods contribute excessive amounts of omega-6 fatty acids to your diet, which causes an imbalance in your omega-3 to omega-6 ratio and leads to inflammation and oxidation within your body.

Once again... another example of corn-based foods aging you FASTER.

My advice:  Avoid or reduce corn-based foods like corn chips and corn cereal as much as possible. These aren't as bad as wheat in relation to blood sugar, and they don't contain gut-damaging gluten like wheat does, but they are still bad for you.  When it comes to corn syrup or corn oil, avoid as much as you can if you want to stay lean, healthy and young looking.   

Food #3 that ages you faster: 
Sugar, sugary foods, certain starchy foods
 
Again, we get back to the relationship between your average blood sugar levels and blood sugar spikes over time, and how that can increase those age-accelerating compounds called AGEs in your body.

Sugar is an obvious one to avoid.  You've heard how bad it is for you 1000 times before for many other reasons, including your waistline and developing type 2 diabetes.  But now you also understand the aging effect of sugar.

Instead of sugar, consider using a natural non-caloric sweetener like Stevia in your daily coffee, tea, in baking, or other sweetening needs.  This dramatically helps you control your blood sugar response and thereby help slow aging.

So this also means to think twice about sugary desserts, sugary cereals, candy, and other sweets that are contributing to aging you faster. 

My personal trick to satisfy my sweet tooth is to only have 1-2 squares of dark chocolate after dinner instead of a normal full dessert that most people choose.  You only get about 2 grams of sugar in 1-2 squares of dark chocolate as opposed to 40-80 grams of age-accelerating sugar in a typical cake, ice cream, or brownie type of dessert.

Keep in mind that some starchy foods like white rice, oatmeal, and white potatoes can also have significant impacts on your blood sugar and thereby can increase formation of AGEs in your body.  These foods are best kept in smaller portions if you decide to eat them, and balanced with healthy fats and protein to slow the blood sugar response.


Food #4 that ages you faster: 
Soybean oil, canola oil, or other "vegetable oils"

I know these have been marketed to you over the years by giant food companies as "healthy", but if you understand a little biochemistry about how these highly-processed oils react inside your body, you would quickly see how false that is.

First, anything labeled soybean oil, canola oil, corn oil, vegetable oil, or cottonseed oil (these are in a LOT of processed foods you probably eat) most times have undergone a refining process under extremely high heat and use of chemical solvents such as hexane.

This leaves you with an oil where the polyunsaturated fats have undergone a lot of oxidation and are therefore VERY inflammatory inside your body, producing free radicals, damaging your cell membranes, contributing to faster aging, heart disease, and other possible health problems.

If you want to avoid the health-damaging effects of soybean, canola, corn and other "vegetable oils", make sure to avoid them as much as you can, and instead opt for truly healthy oils and fats such as extra-virgin olive oil, avocado oil, virgin coconut oil (a healthy source of MCT fats), and grass-fed butter (a great source of healthy CLA fats).

Sucralose’s (Splenda) Harms Vastly Underestimated: Baking Releases Dioxin

Sucralose’s (Splenda) Harms Vastly Underestimated: Baking Releases
Dioxin
By Sayer Ji

A new, in-depth review on the synthetic sweetener sucralose (marketed as Splenda), published in the journal of Toxicology and Environmental Health, is destined to overturn widely held misconceptions about the purported safety of this ubiquitous artificial sweetener.

Found in tens of thousands of products and used by millions of consumers around the world, sucralose’s unique ability to dissolve in alcohol and methanol as well as water, makes it the most versatile and therefore most widely used artificial sweetener in production today. And yet, its popularity is no indication nor guarantee of its safety, as is evidenced by the widespread use of other artificial sweeteners like aspartame, which while being safety approved in 90 nations around the world, has been linked to a wide range of serious health conditions including brain damage.

But the tide may be turning…

Already this year, the Center for the Public Interest in Science downgraded Splenda from “safe” to “caution,” citing their need to evaluate a forthcoming Italian study linking the artificial sweetener to leukemia in mice as a basis for their decision.

Another recent human study linked Splenda to diabetes-associated changes, calling into question its value as a non-calorie sweetener for those suffering with, or wishing to prevent, blood sugar disorders.

The new study, however, may be the most concerning yet to surface in the peer-reviewed literature. Titled, “Sucralose, a synthetic organochlorine sweetener: overview of biological issues,” it reveals an extensive array of hitherto underreported safety concerns, not the least of which is the formation of highly toxic chlorinated compounds, including dioxins, when Splenda is used in baking, an application which its manufacturer, McNeil Nutritionals (a subsidiary of Johnson & Johnson), actively encourages it to be used for.

A Dizzying Array of Splenda (Sucralose) Safety Concerns That Have Never Been Adequately Tested

The study argues that, despite its widespread approval and use, further scientific safety research is warranted due the following significant findings:

• “Sucralose alters metabolic parameters and its chronic effects on body weight are unknown”: both animal and human research indicates sucralose may raise blood sugar and insulin levels, indicating it may have diabetogenic properties.
• “Sucralose alters P-gp and CYP expression”: While classified as a food additive, sucralose’s organochlorine structure indicates it interferes with a wide range of organochlorine class drugs, and activates detoxification pathways and enzymes, in a manner similar to these xenobiotic chemicals.
• “The metabolic fate and health profile of sucralose metabolites are currently unknown”: Contrary to statements in the research literature that sucralose passes through the body in the feces ‘unchanged,’ metabolites have been detected in the urine and feces of both animals and humans, the nature and health consequence of which have never been studied
• “Sucralose alters indigenous bacterial balancein the GIT”: Sucralose (delivered as Splenda) has been found to reduce the number of beneficial bacteria in the gastrointesintal tract (e.g., lactobacilli, bifidobacteria), while  increasing the more detrimental bacteria (e.g., enterobacteria). One study found the adverse effects on flora did not return to normal (baseline) after a 3-month recovery period. Sucralose also altered the pH of the gastrointestinal tract.

Finally, and perhaps most importantly:

• “Numerous toxicological issues regarding long-term exposure to sucralose are unresolved”: 1) DNA damage (genotoxicity), and possible adverse epigenetic alterations. 2) The generation of toxic compounds during baking, including chloropropanols, 1,6-DCF and dioxins. 3) The bioaccumulation of sucralose and/or its metabolites 4) The interaction between sucralose and/or its metabolites with drugs have not yet been studied or evaluated

Cancer-Causing Dioxins and Dioxin-Like Compounds Formed When Splenda (Sucralose) Is Cooked

As the reader can plainly see, the picture is a complex one, and there are more unresolved questions than answers. But perhaps the most concerning issue addressed in the report is the ‘Safety of Sucralose That Has Been Heated.’ According to the paper, historically, sucralose was reported to be heat stable at temperatures used in cooking. But they cite a number of reports from independent laboratories showing that sucralose undergoes thermal degradation when heated. One study showed that the stability of sucralose decreased as the temperature and pH increased, with the breakdown process commencing at 119 degrees Celsius and temperatures of 180 degrees Celsius causing its complete degradation at all pH levels with the release of chloride ions.  Additionally, they refer to research showing that sucralose can break down into the following concerning compounds when heated:

• Chloropopanols are generated when sucralose was heated in the presence of glycerol. Chloropopanols are a group of contaminants that include known genotoxic, carcinogenic and tumorigenic compounds.
• Other chlorinated compounds formed when sucralose is heated in the presence of food include dibenzo-p-dioxins, dibenzofurans, dioxin-like polychlorinated bisphenyls and polychlorinated naphthalenes.

Chlorinated compounds like dioxins and DDT are notorious for being both highly toxic and resistant to breaking down once released into the environment, which is why they are classified as ‘persistent organic pollutants.’ Splenda was launched in 2000 with tagline “Made from sugar, so it tastes like sugar,” until it retired this slogan in 2007 after settling with its rival, Merisant Co., the maker of Equal, who accused the makers of Splenda of intentionally confusing consumers into thinking its product was more natural and healthier than other artificial sweeteners. Long gone are the days that this artificial sweetener can be marketed as natural, safe and a healthy alternative to sugar. To the contrary, today’s research clearly indicates that sucralose is a toxic chemical that we should go to great lengths to avoid exposure to rather than something we should intentionally add to our food. You will also find a growing body of research that indicates that sucralose not only does not break down in the environment, but survives water treatment plant purification techniques, with the inevitable consequence that it is accumulating in concentrations in our drinking water and the environment that may adversely impact humans and wildlife alike.

The discovery that thermal breakdown through cooking can lead to the formation of highly toxic and equally persistent chlorinated compounds, including dioxins, should raise a series of red flags for consumers, manufacturers and regulators as the information becomes more widespread. A cursory perusal of the World Health Organization’s description of ‘Dioxins and their effects on human health,’ which lists it as belonging to the “dirty dozen” of the world’s most dangerous pollutants, will see what is at stake here. For more information on the formation of toxic chlorinated byproducts following the heating of sucralose read a 2013 study published in Scientific Reports titled, “Polychlorinated dibenzo-p-dioxins and dibenzofurans formed from sucralose at high temperatures,” which goes into the topic in greater depth.

The Acceptable Daily Intake of Splenda (Sucralose) May Have Been Set 100′s of Times Too High To Ensure Safety

Lastly, an equally concerning issue addressed by the paper is the problem of the acceptable daily intake (ADI). The FDA approved an ADI for humans of 5 mg/kg/day in 1998 based on toxicity studies in rats by determining a no-observed-effect level (NOEL) of 500 mg/kg/day, and then applying a 100-fold safety factor. Since then, research has emerged showing that the NOEL in the microbiome (‘gut bacteria’) of rats for Splenda is actually as low as 1.1 mg/kg/day – 454 times lower than first determined – and 3.3 mg/kg/day for changes in intestinal P-gp and CYP – 151 times lower than first determined. Therefore, if the biological effects of sucralose in rats and humans are the same, or similar, then significant effects would be expected in humans far below the ADI.