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The Never Ending Protein Myth |
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Written by j.novick
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The Never Ending Protein Myth05/13/2008 Recently, a member asked if they needed to consume more protein as they were engaged in resistance training with weights. They were told they would need to consume 1.5 gram of protein per kilogram body weight, as this is the "golden rule" in weight lifting circles. The answer is no. For several reasons. While adequate protein intake is important, it is not the primary, or even secondary issue in muscle growth. As you know, if you sit in front of the TV all day and eat steak, your muscles will not grow bigger. The biggest influence on someone's ability to develop big and bulky muscles is their muscle fiber type, which is determined by genetics. Training will have little influence on muscle fiber type. The second biggest influence is resistance exercise. Muscles grow bigger and stronger as a result of the demand put on them. And, excess protein is not necessary for this to occur. This was shown in a recent study where subjects were put on a low protein diet (less than what you get on the whole foods plant based diet) and not only increased strength, but also built muscle. The difference wasnt in the protein consumed, but in the exercise engaged in.
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Written by Lynn Grudnik
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 Interview Update:Domenica DeCaro
By Lynn Grudnik
Mark Huberman’s interview of Domenica was included in the Spring 2007 issue of Health Science magazine. We received many letters, phone calls, and emails wanting to know more about her daily activities. Domenica, who turned 92 in April, traveled from Pennsylvania to attend the 2007 NHA Conference in July. We took a few minutes to chat.
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Restaurants: Our Modern False Prophets |
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Written by j.novick
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Restaurants: Our Modern False Prophets
05/06/2008 "Beware of false prophets, which come to you in sheep's clothing, but inwardly they are raving wolves." Matthew 7:15 While the restaurant industry claims they offer plenty of healthy choices and people just need to order them, doing so, and knowing which ones are the healthiest seems impossible to do. I meet people every day who tell me they order the "healthy" items in restaurants, yet, are not experiencing the health they are seeking. The main reason is that on restaurant menus (and food packages), all the unhealthy foods are now being marketed as heallthy. They have become the "raving wolves in sheep's clothing." The California Center For Public Health Advocacy (CCPHA) recently conducted a poll of 523 people, to see if they could pick the healthiest food on a restaurant menu. Four menu items from popular restaurants were presented and the respondents had to pick the ones which were lowest in fat, calories and salt.
None, let me repeat... NONE!... ...of the respondents answered all four questions correctly and 68% failed all of the questions.
Less than 1% answered three of the four questions correctly and education and income level of the respondents had no impact. Even the executive director of the CCPHA, Dr Harold Goldstein, who has a doctorate in public health, failed the quiz.
Why?
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T. Colin Campbell, Ph.D., |
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Written by T. Colin Campbell, Ph.D.,
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 T. Colin Campbell, Ph.D., respected nutrition and health researcher, is keynote speaker at the NHA 2007 Conference
Dr. T. Colin Campbell gave a brilliant lecture at the 2007 NHA Conference titled “Health Care Means Nutrition Care, Not Disease Care.” The National Health Association wanted as many people as possible to hear his inspiring lecture, so we invited people living in the South Florida area to join NHA Conference attendees for this event.
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Written by j.novick
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The Compromise of 30%05/02/2008 Since 1980, most major dietary guidelines have recommend that we consume around 30% of our calories from fat. And, since then, this has become the gospel, even in many of the the vegetarian and vegan communities. Recently, some organizations, like the American Heart Association, have begun to recommend even higher levels of fat, in certain conditions. But does anyone really know how and why they came to these recommendations? Is there conclusive evidence that this level of fat is optimal?
What many people do not realize, is that there was no good evidence for this recommendation and the 30% was a compromise and based on some data that was "unrealistic" in reference and relevance to the USA.
The following quotes are from William P James, who is from the London School of Hygiene and Tropical Medicine, and the head of the International Obesity Task Force, which is part of the International Association for the Study of Obesity.
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