by Kyan » Mon Feb 06, 2012 5:04 am
Hey Chris! I love seeing you in my journal! How is the exercising going? Still brutal? (Of course - exercise is almost always a killer! ha ha)
Well things are going ok on my end. On Wednesday my trainer was sick, and on Thursday we got a killer snowstorm - we ended up with about 2 feet of snow when it was all over - so I didn't go to yoga, either. Today I met with my trainer and I had a good workout. There was a ton of people in the gym - I asked my trainer if he thought there was about 75-80 people there working out, and he said "definitely". Out of those people, guess how many were overweight? ....... NONE! I couldn't believe it. I asked him why. My trainer said he believed it was because this gym attracts a more affluent clientele, people who are into fitness and health. Who knows. I got a protein drink from the juice bar and asked that guy the same question and he said that on weekday mornings there are a lot of overweight people, so maybe it is just the times I go. I did see one guy who was a little overweight who was working out on the machines when I went on the Dreadmill (interval training) after my personal training session.
Oh yeah - and what is up with people hanging onto the Treadmill when they are working out? That really cuts down on the effectiveness of their workout. Why do they do that??? About every other person on the Treadmill machines (who is walking - not running!) is holding onto the machine either on the front of the machine or the rails on the side. If you are going to do the work - make it count!! Let go!!
Food has been ok. I need to finish making my menus for next week so that I can go shopping tomorrow night.
My son-in-law and daughter (who eat on the Beach) are looking into the Paleo diet. I love the Beach and think it is the best, but I must admit it is interesting to hear about it. While reading about it I came across this concerning cooking with olive oil:
"Just recently a study on olive oil in this country showed that most olive oil on the shelf is up to 40% refined hazelnut, canola or other vegetable oil. EV cold pressed is the only way to ensure 100% olive oil, as the FDA does not require companies to specify whether or not their oil is a blend. "
also:
"Olive oil actually has a rather poor ratio of (omega 6/omega 3) fatty acids at about 13:1, however if you eat sufficient long chain omega 3 fatty acids (EPA and DHA) from fatty fish, olive oil consumption presents few problems and actually is a healthy fat. Cooking with any fat partially breaks down (oxidizes) the fatty acid molecules and may form toxic by products. The amount of oxidation and formation of toxic compounds is dependent upon the temperature during cooking and the types of fatty acids. High cooking temperatures such as searing, broiling and barbequing should be avoided and slow cooking procedures such as low baking, simmering, poaching, crock pots, etc. are preferred. During cooking, saturated fatty acids are more stable than monounsaturated fatty acids which are more stable than polyunsaturated fatty acids. Additionally, the more double bonds in a fatty acid the less stable it becomes during cooking. For this reason most polyunsatured fatty acids (whether omega 6 or omega 3) are poor choices for cooking. From a practical perspective, oils such as olive, coconut and macadamia are much better choices because they produce lower oxidized and toxic compounds.
Always try to buy 100 % virgin olive oil from name brands and reputable companies. Off brands selling at low prices are suspect and may be adulterated with other cheaper oils.