Archive for October, 2009

How to Balance Fat Consumption

October 30th, 2009

Here is a list of ideas/tips to balance your fat consumption:

  1. Choose salad dressings that use olive, canola, or flaxseed oils as its base.
  2. Add avocados, nuts, or olives to salads instead of high saturated fat animal foods like cheese, butter and meat.
  3. For a snack, opt for a small handful of nuts/seeds each day in place of highly processed and high fat choices including chips, pastries, and cookies.
  4. Use olive and canola oils for most cooking.
  5. To increase plant sources of omega-3s, choose walnuts, ground flaxseed and uncooked flaxseed oil.
  6. Never use oils, seeds or nuts after they begin to smell or taste rank or bitter. This is a sign that the oil has begun to turn rancid through a harmful oxidation process.
  7. For high temperature sautéing or frying, use oils with a high smoke point, like canola or grape seed oils.
  8. Limit/avoid consuming:  Polyunsaturated vegetable oils like safflower, sunflower and corn oil.  Margarine, vegetable shortening, and all products made with partially hydrogenated oils
  9. Use high-quality cold-pressed olive oil, flaxseed oil or sesame oil as an addition to cooked foods or salads before eating.
  10. Add a tablespoon or two of ground flax seeds or flax meal to smoothies, muffins, bread or any other home-made baked item. 
  11. Choose white meat; in general, red meat (fatty beef, lamb, pork, duck, and goose) has more saturated fat than white meat (turkey or chicken without skin) or fish
  12. Be aware of any foods deep fried in restaurants.  Deep fried foods may say “fried in vegetable oil”, but it is often hydrogenated vegetable oil.
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Training Plans: Who needs’em?

October 26th, 2009

Over the years I have been a generalist in my training philosophy with occasional goals sprinkled into my routine.  This past year I have been evolving in my fitness goals largely to my current fascination with Scott Sonnon’s Circular Strength Training programs.  I have started a journey to be as he puts it a “Serial Specialist”

I want to share a story I heard last week before I get into the why you should specialize…

Sometimes your biggest weakness can become your biggest strength. Take, for example, the story of one 10-year-old boy who decided to study judo despite the fact that he had lost his left arm in a devastating car accident.

The boy began lessons with an old Japanese judo master. The boy was doing well, so he couldn’t understand why, after three months of training the master had taught him only one move.

“Sensei,” the boy finally said, “Shouldn’t I be learning more moves?”

“This is the only move you know, but this is the only move you’ll ever need to know,” the sensei replied.

Not quite understanding, but believing in his teacher, the boy kept training.

Several months later, the sensei took the boy to his first tournament. Surprising himself, the boy easily won his first two matches. The third match proved to be more difficult, but after some time, his opponent became impatient and charged; the boy deftly used his one move to win the match. Still amazed by his success, the boy was now in the finals.

This time, his opponent was bigger, stronger, and more experienced. For a while, the boy appeared to be over-matched. Concerned that the boy might get hurt, the referee called a time-out. He was about to stop the match when the sensei intervened.

“No,” the sensei insisted, “Let him continue.”

Soon after the match resumed, his opponent made a critical mistake: he dropped his guard. Instantly, the boy used his move to pin him. The boy had won the match and the tournament. He was the champion.

On the way home, the boy and sensei reviewed every move in each and every match. Then the boy summoned the courage to ask what was really on his mind.

“Sensei, how did I win the tournament with only one move?”

“You won for two reasons,” the sensei answered. “First, you’ve almost mastered one of the most difficult throws in all of judo. And second, the only known defence for that move is for your opponent to grab your left arm.”

The boy’s biggest weakness had become his biggest strength.

Time to Specialize

A randomized approach to training will never allow you to fully tap into your movement potential.  Last month, Coach Sonnon posted a great article on the importance of planning (check it out here).  My key take away from this post was his application of the Pareto Principle to training.

Though you can develop 80% of the skill in the first 2 months of rigorous practice, the final 20% of the skill mastery holds 80% of the benefit; inversely proportional skill develop to fitness benefit ratio. Now, apply that to only performing a work-out one session versus even 2 months of practice! It’s as simple as tension / muscle activation: the better you become at a skill, the more fibers you can activate/recruit, which in turn means the more force you can produce. The more you practice a skill, the greater internal fitness benefits you will receive by doing the same amount of external exercise; you’ll get stronger, fitter, slimmer with less total volume.

The last few months I have been focusing on General Physical Preparedness of the Training Hierarchy Pyramid to accomplish my near term goals.  I have set three goals that require incredible GPP (and yes, they do require skill mastery moving up the pyramid). thp

  1.  The first is to reach Rank III of the World Kettlebell Club rankings in Girevoy Sport with Kettlebells
  2. To complete the Clubbell “Trial by Fire
  3. Meet the Bar-Baron requirements

Each of these goals requires GPP, but more importantly they have specific skills that I will need to master in order to achieve them.  Since I have been focusing on these specific goals I have become very efficient in my GS kettlebell lifts and am very close to completing the first goal.  The second goal is my biggest challenge…I am able finish the “Trail by Fire” with a 15-lb club (still have to buy the 25-lb).  The third goal is within reach as I am now focusing on the 5 minute time limit.  I will keep you updated on my progress, but for now set some goals for yourself.  Get out there and become a “Serial Specialist” with me.

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African Groundnut Stew

October 23rd, 2009

For many, fall means the beginning of the holiday season, the changing colors of leaves, or simply time to warm up in front of the fire.  For me, it means SOUP!  During the colder months, a family tradition I had growing up was soup and sandwiches every Friday night.

One of my favorite soups (actually a stew…) is African Groundnut Stew.  I found this recipe in Dr. Perricone’s  The Perricone Weight-Loss Diet book.  Traditionally this stew is made with peanuts, but the recipe I am going to share uses almond butter.  Also, for the tofu you can substitute chopped chicken, fish, or edamame (soybeans).   It makes about 8 servings.

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 medium red onion, finely chopped
  • 1 medium green bell pepper, finely chopped
  • 1/2 cup chopped celery
  • 3 garlic cloves, minced
  • 2 tablespoons minced, peeled fresh ginger
  • 1 tablespoon curry powder
  • 1 cup tomato sauce
  • 1 bay leaf
  • 4 cups chicken or vegetable broth
  • 3 tablespoons creamy or crunchy almond butter
  • 1 14-ounce package of extra firm tofu, cubed
  • 1/4 cup chopped fresh cilantro
  • 1/2 pound baby spinach leaves or other fresh greens
  • salt and pepper to taste

Directions:

  1. Heat olive oil in a 4-quart saucepan.  Add onion, bell pepper, and celery and saute until soft and translucent, about 5 minutes.
  2. Add garlic, ginger, and curry powder and saute until fragrant, don’t brown the garlic.  Add the tomato sauce and bay leaf and cook, uncovered, until tomato sauce is slightly reduced, about 3 minutes.
  3. Add the broth and bring mixture to a boil.  Reduce heat to low and whisk in the almond butter until blended.  Add the tofu and cook until heated through, about 2 minutes.  Stir in cilantro and spinach.  Season with salt and pepper.
  4. Enjoy!!

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Enzymes: The Catalysts of Life

October 21st, 2009

What are Enzymes?

Each cell in the the body is a beehive of activity called metabolism.  The biochemical activity is the process of chemical and physical change which goes on continually in the living organism.  These characteristics of life include the build-up of new tissue, replacement of old tissue, conversion of food to energy, disposal of waste materials, and reproduction. 

This building up and tearing down takes place in the face of an apparent paradox. The greatest majority of these biochemical reactions do not take place spontaneously. The phenomenon of catalysis makes possible biochemical reactions necessary for all life processes. Catalysis is defined as the acceleration of a chemical reaction by some substance which itself undergoes no permanent chemical change. The catalysts of biochemical reactions are enzymes and are responsible for bringing about almost all of the chemical reactions in living organisms. Without enzymes, these reactions take place at a rate far too slow for the pace of metabolism.

The oxidation of a fatty acid to carbon dioxide and water is not a gentle process in a test tube – extremes of pH, high temperatures and corrosive chemicals are required. Yet in the body, such a reaction takes place smoothly and rapidly within a narrow range of pH and temperature. In the laboratory, the average protein must be boiled for about 24 hours in a 20% HCl solution to achieve a complete breakdown. In the body, the breakdown takes place in four hours or less under conditions of mild physiological temperature and pH.

It is through attempts at understanding more about enzyme catalysts – what they are, what they do, and how they do it – that many advances in medicine and the life sciences have been brought about.

All known enzymes are proteins. They are high molecular weight compounds made up principally of chains of amino acids linked together by peptide bonds.

The primary benefit of enzymes for us is in digestion…

Digestive Enzymes

Specific enzymes work on specific foods. You need the right type of enzyme for the foods you want it to break down.  Digestive enzymes are enzymes that break down food into usable material. The major different types of digestive enzymes are:

  • amylase – breaks down carbohydrates, starches, and sugars which are prevalent in potatoes, fruits, vegetables, and many snack foods
  • protease – breaks down proteins found in meats, nuts, eggs, and cheese
  • lipase – breaks down fats found in most dairy products, nuts, oils, and meat
  • cellulase – breaks down cellulose, plant fiber; not found in humans

Over the next several weeks I will post on each of the above types of enzymes.

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The Kong for Forward Pressing Strength

October 16th, 2009

Angry DogThe kong vault is a dynamic movement that develops the muscles of the frontal plane of the body.  The kong is an important skill in parkour, but this skill also provides application in everyday life.  The kong vault is a great way to increases the sophistication of your forward pressure training.

Start learning the kong vault if you have developed a solid base of push ups, and have gotten bored with more complex push ups like hindus or dive bombers.     In Parkour, the kong allows you to clear more obstacles and leads to even more sophisticated moves.  If you are like me and want to increase your natural movement abilities, than mastering the kong opens a whole new world of movement to you.   Think about clearing the fence when an angry dog is chasing you…

Here is an awesome video tutorial!

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