CHECK THIS OUT!

HELLO ALL! If you're living in Texas and exercising in the heat throughout the long grueling summer, click on this link. This is a GREAT article. Trainer Todd

http://lavamagazine.com/training/training-and-racing-in-extreme-heat-9-tips#axzz1V6DUb6f1

Health Dangers of High Fructose Corn Syrup

HELLO ALL!!! I wanted to share some of the current research associated with the dangers of high fructose corn syrup. Just a few reminders you might consider when consuming products containing significant amounts of this. It's no secret that high fructose corn syrup is detrimental to your health. Unfortunately, it's no secret that it has replaced other forms of sugar in a disturbingly large number of manufactured foods. Even worse is that most high fructose corn syrup is made from genetically modified corn.

Here are 5 potential dangers from a diet containing high fructose corn syrup:

1. Significant risk of weight gain and obesity.

A recent study conducted at Princeton University found that rats that were fed HFCS gained

300% more quickly than those fed an equal or slightly larger dose of fruit derived sugar.

2. Increased risk of developing type 2 diabetes.

Excessive amounts of sodas, energy drinks, and junk food isn't worth losing a foot, going blind, or harming your children.

3. Hypertension and elevated "bad" cholesterol levels

HFCS makes your heart fat! There is a strong link between the irresponsible consumption of

HFCS and elevated triglycerides and HDL or bad cholesterol. Together these can cause

arterial plague build up and lead to hypertension, heart disease, or stroke.

4. Long term liver damage

HFCS is processed by your liver and can be very destructive to it leading to fatty liver and

inability to process toxins.

5. Mercury exposure

HFCS is often loaded with high levels of mercury. A study conducted last year found mercury in50% of the samples tested.

PLEASE READ YOU FOOD LABELS

Check this out!!

HELLO ALL, Are you in need of a few new healthy and fast recipes? Your answer should be YES!!!! The link below is full of GREAT stuff provided by Meredith Terranova, RD. She's GREAT!! You need to try her home made energy bars. They ROCK!! CLICK IT, TRAINER TODD

http://mealsatmyhouse.blogspot.com/

Recipe of the week

Southwestern BBQ Tofu & Black Bean Salsa

14 oz. extra firm tofu, drained

1/2 cup orange juice

1 chipotle in adobe sauce, minced

3 gloves garlic, minced

1/3 cup ketchup

1 Tbs. brown sugar

1 avocado,chopped

1 can no salt added black beans, drained & rinsed

1/4 red onion, diced

1 Tbs. lime juice

1/4 tsp. kosher salt

4 cups mixed salad greens

2 oz. unsalted tortilla chips

Cut the tofu block across its width into 6 slices, then cut each slice diagonally to make 12 triangles. Blot with paper towels.

In a large bowl, make the sauce; mix the juice, chipotle, garlic, ketchup, and sugar. Add the tofu and coat each piece with the sauce. In a large non-stick skillet, simmer the tofu and sauce until it thickens and becomes sticky, about 5 minutes.

In a medium bowl, combine the avocado, beans, onion, and lime juice and season with salt. Serve over salad greens with the tofu and chips.

Serves 4

I haven't tried this yet, but it sounds and looks like a great recipe for the summer time. Give it a shot, TRAINER TODD

Cool Stuff!

Check this short video clip out from Nike! COOL STUFF!! Trainer Todd

http://www.youtube.com/watch?v=dqx4-d_4g1U&feature=feedf

Need a training motivator?

Do you need a kick start to motivate that training regiment? Take a look! Go get em'

Trainer Todd

http://www.youtube.com/watch?v=XPS-ygfFWCM

Recipe of the week

Chipotle Turkey Chili

3/4 Lbs. lean ground turkey

1 medium white onion chopped(1/2 cup)

1 tablespoon finely chopped garlic

1 cup Green Giant frozen whole kernel corn, thawed

1 (15 oz) can cannellini beans, undrained

1/2 cup low sodium chicken broth

1 chipotle Chile in adobe sauce from 7 oz. can, finely chopped

1/2 cup reduced fat sour cream

1/2 cup chopped fresh cilantro

1/3 cup shredded Colby-Monterey Jack cheese blend (1 1/3 oz)

In a 4- quart saucepan, cook turkey, onion and garlic over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink; drain.

Stir in corn, beans, broth, and Chile. Heat to boiling. Reduce heat to medium; cover and simmer 10 to 15 minutes to blend flavors stirring occasionally.

Stir in 1/4 cup of the sour cream and 1/4 cup of the cilantro. Serve with remaining 1/4 cup sour cream, 1/4 cup cilantro and cheese. This recipe takes around 30 minutes of prep time and yields 4 servings. Give it a try for a weekend lunch. Trainer Todd