Best Weight Loss Plan – Team Member #1
Successfully losing weight and maintaining the weight loss requires several different factors all working together. Get a team of experts behind you to successfully to achieve the long-term weight loss you desire and put together the best weight loss plan possible.
So, who do you need on your weight loss team?
1. Doctor – A step many skip!
2. Nutritionist – I’m happy to work with you:)
3. Personal Trainer – I’ll share a few options.
4. Support Group – If you’re a member of NewU, you’ve got this one covered.
Doctor
Before beginning any new exercise or health program, I recommend you consult your physician. Most people skip this step and jump right into the latest and greatest weight loss program they found. Now, granted if you’re young and in decent physical condition, receiving clearance from your physician may not be critical. However, if you are severely overweight, diagnosed with diabetes or have a family history of heart disease, it’s best to be evaluated by your physician before pushing your heart rate too high.
Be upfront with your physician about the reason for the appointment. Most likely you’re doctor will check your blood pressure, cholesterol levels, blood glucose, and maybe body fat as a way to evaluate your health and if there are any reasons you should not begin an exercise program. Don’t expect a detailed exercise routine and meal plan from your physician. For guidance on effective diet and fitness steps consult the appropriate expert.
Best Weight Loss Plan – Team Member #2
All the best,
Lisa Nelson RD
Top 5 Key Strategies to Lose Weight Permanently
Lower Blood Pressure – How Celery Can Be Used to Lower Blood Pressure
When you think of celery, you probably immediately think “diet” and snacking on carrots and celery instead of the food you really crave!
Well, celery does much more for your heart than simply trimming your waistline. A Chinese study found blood pressure to fall significantly in 14 out of 16 individuals with high blood pressure when they were given celery.
Exactly how celery works to lower blood pressure is not completely understood. Scientists have found celery to contain apigenin. Apigenin is a substance known to help lower high blood pressure. Celery also exhibits properties similar to diuretics and ACE inhibitors, both effective medications to lower blood pressure. Celery has been used to treat a variety of conditions – congestive heart failure, fluid retention, anxiety, insomnia, gout, and diabetes.
Mark Houston, a well-known cardiac physician, recommends eating either 4 celery stalks daily, 8 teaspoons of celery juice 3 times a day, 1000 mg celery seed extract twice a day, or ½ to 1 teaspoon of celery oil 3 times a day in tincture form. I say go with the celery stalks. The cost is low, calories minimal, taste good, and potential benefit great.
The risk of excess celery is almost non-existent, so this is a safe treatment option if you are struggling to lower high blood pressure. However, don’t counteract the benefits by slathering your celery in a high fat dip or dressing. If you need added flavor, opt for a low fat dressing or possibly peanut butter. Peanut butter provides a good source of heart healthy unsaturated fats and protein.
FYI – Non-animal sources of protein, such as beans and soy, promote lower blood pressure levels. Studies have found that individuals who consume 30% higher than average protein intake (such as 1.0 – 1.2 grams per kilogram of body weight) have reduced blood pressures. The average reduction was 3.0 mm Hg reduced systolic blood pressure and 2.5 mm Hg diastolic. So, added bonus to combine peanut butter with your daily celery intake!
Subscribe to The Heart of Health ezine to receive regular heart health and weight loss tips from dietitian Lisa Nelson. You’ll also receive the subscriber exclusive report: “Stop Wasting Money – Take Control of Your Health!”
All the best,
Lisa Nelson RD
Firefighters Health – Alarming rates of overweight and obesity
A study published in the journal of Obesity examined the health and fitness of new recruits for Boston-area emergency services. The study included 370 firefighter, emergency medical technician, and paramedic recruits with an average age of 26 years-old between October 2004 and June 2007. Out of the 370 recruits, 1 out of 5 were of normal weight, ~44% were overweight, and 33% were obese. The weight of the young recruits is significantly higher than older veteran firefighters from the 1980’s and 1990’s.
All recruits must pass a physical fitness treadmill test, which 93% of the overweight recruits did pass; however 42% of the obese participants failed the standard fitness test. Evidence that it isn’t muscle mass causing BMI scores to be high, which is a common misconception in the emergency responder community. Significant findings due to the increasing death rate in emergency responders due to cardiovascular disease and musculoskeletal injuries. It’s critical for emergency responders to be fit since they are responding to life-and-death situations. Obesity can lead to sleep apnea, which in turn results in drowsy, less alert emergency personnel. Enforcing fitness guidelines and making BMI a vital sign during medical examinations is a step towards improving the health of our emergency service recruits and veterans.
All the best,
Lisa Nelson RD
Top 5 Key Strategies to Lose Weight Permanently
Food Cost – Should unhealthy foods be taxed?
How would you feel if the food cost of unhealthy foods increased?
For a study published in The Milbank Quarterly, researchers looked at price and energy/nutrient density of foods, food consumption, and price changes via tax or subsidy. It was found that raising the price of less healthy foods and lowering the price of healthy foods being linked to reduced body weight and decreased obesity. However, it should be noted that small price changes were not likely to result in substantial weight improvements.
So, would you be in favor of taxing less healthy food options and subsidizing healthy food costs to lower the price?
All the best,
Lisa Nelson RD
Heart Healthy Tips
Lower High Blood Pressure – How to Use Magnesium to Lower Blood Pressure
If you have high blood pressure, your MD has probably discussed with you sodium, potassium, and calcium as part of your treatment plan; however, the role of magnesium is often overlooked.
Magnesium is a critical player in maintaining normal blood pressure levels, as well as muscle and nerve function, blood sugar regulation, bone health, and immune system maintenance.
How Magnesium Regulates Blood Pressure
Magnesium is used in the production of prostaglandin E1, which is a powerful vasodilator. Typically, blood pressure rises as blood vessels harden and narrow, which causes the heart to exert increased force to circulate blood to body tissues. A vasodilator causes your blood vessels to relax and widen, allowing for easier blood flow and results in a lower blood pressure.
Magnesium also regulates the level of sodium, potassium, and calcium within cells. Sodium and potassium work together to maintain normal blood pressure levels and must be properly balanced. Too much sodium with too little potassium leads to high blood pressure, while the opposite – too little sodium with too much potassium – can result in low blood pressure. As far as calcium, individuals with adequate calcium levels tend to have lower blood pressures.
Research Findings
Research has shown an inverse relationship between magnesium and blood pressure. In other words, individuals with a high magnesium intake, typically have a low blood pressure. I’m not referring to supplements, but actual magnesium rich foods that provide 500-1000 mg of magnesium daily.
Supplemental magnesium of ~500 mg can effectively lower blood pressure. Some studies have found magnesium supplements to reduce systolic blood pressure 2.7 mm Hg and diastolic 3.4 mm Hg.
Magnesium Sources
Magnesium is readily available in foods, such as peas, beans, whole grains, nuts, seeds, lima beans, squash, broccoli, spinach, and seafood. Assess your diet for sources of magnesium and make adjustments to maximize your dietary intake of this mineral, and then determine if a magnesium supplement is needed. Magnesium is most effective when calcium and potassium levels are adequate. For the best results, make sure your intake of all three minerals – calcium, potassium, and magnesium – are at ideal levels and follow a low sodium diet.
Always speak with your MD about any supplements you take. Oftentimes, a basic multivitamin will meet your mineral needs without adverse interactions with medications. Steer clear of mega doses!
You’ll receive regular heart health and weight loss tips from dietitian Lisa Nelson when you sign up for The Heart of Health ezine along with the free report “Stop Wasting Money – Take Control of Your Health!” You may also be interested in the free e-course How to Lower Cholesterol in 8 Simple Steps.
All the best,
Lisa Nelson RD
Eating red meat may shorten your life
A study from the National Cancer Institute found individuals consuming the most red and processed meats at greater risk of death from cancer and heart disease versus those eating lower levels.
The ten year study began in 1995 and evaluated the dietary intake of over 500,000 men and women between the ages of 50 and 71. The study divided types of meat into three categories – red meat, white meat, and processed meat.
Red meat was defined as beef, pork, ham, bacon, hamburger, hot dogs, liver, pork sausage, and steak. As well as meats found in foods like pizza, stews, and lasagna.
White meat was classified as fish, chicken, and turkey.
Processed meat included white or red meats that were cured, dried, or smoked, such as bacon, chicken sausage, lunch meats, and cold cuts.
Individuals eating red meat at the highest levels consumed ~4.5 ounces per day based on a 2,000 calorie/day diet. This is equal to approximately 2 pounds of beef or pork each week. Compare this to the group with the lowest intake of red meat at 5 ounces per week or ~ 0.5 ounce per day.
Those with the highest intake of processed meat consumed approximately 1.5 ounces per day versus the lowest intake group at 0.11 ounces per day.
Men eating red meat at the higher levels each day had a 31% greater risk of dying and women 50% greater risk of dying due to heart disease. The study found that 11% of all deaths in men and 16% of all deaths in women could’ve been prevented by consuming the lower levels of red meat. Looking at just heart disease, death due to heart disease could have been reduced 11% in men and 21% in women if red meat intake was reduced from the highest level to the lowest.
A high intake of processed was linked to a 16% increased risk of dying for men and 25% increased risk for women.
This doesn’t mean you need to switch to a vegetarian diet. Individuals eating white meat had a slightly lower risk of death.
Possible reasons for the increased risk of death linked to eating red meat and processed meat maybe due to the carcinogens formed during cooking, iron in red meat causing oxidative cell damage, and/or saturated fat in red meat increased cancer risk and elevated cholesterol levels.
Here are some tips for making wise meat selections.
- Select lean cuts of meat, such as your “loins” and “rounds”.
- Choose cuts of meat with the least amount of marbling (visible fat).
- Trim visible fat before cooking.
- Marinate before grilling. May decrease formation of carcinogens if marinated in beer or wine prior to cooking.
- Broil versus frying or roast large cuts and skim off the fat.
- Drain oil and rinse ground beef in hot water to decrease fat.
All the best,
Lisa Nelson RD
How to Lower Cholesterol in 8 Simple Steps
