The Brand New Approach To A Permanent Beautiful Body
Just a quick note on the video I uploaded last night covering some great new Lyme research:
http://www.youtube.com/watch?v=51w2zvm5hlQ&list=UU-YA1P0ebo4AWmoQq1vMfsg&index=2&feature=plcp
Unfortunately the video is not working properly when I put it here, so you’ll have to click the link above to get to it.
Tim
— On Fri, 8/31/12, lisa……..> wrote:
From: lisa…….>
Subject: Re: Live from Tim: Electrocuting my Hand, Canadian Offer:
Date: Friday, August 31, 2012, 11:42 AM
…(snipped for privacy regarding personal communication between myself and Lisa)…I’m working hard on expanding my carbohydrate information for all concerned, with a lot of on-going experimentation in the area. Since you are diabetic, I would make sure I speak with my favorite trusted alternative doctor about the safety of the cleanse, or consider the green juicing/raw fooding alternative with the colon flush each day. You didn’t reference type 1 or 2, and there is of course a definite difference, the latter being much easier to resolve via diet based on my studies and third party experience, the former likely requiring daily medication BUT, based on what I’ll be presenting (hint below), can be reduced for some people following a low-fat diet.
Once things get more into a maintenance phase for you, with the new info I am working on, we can experiment with starches and whole fruits a lot more so that we’re not depriving ourselves of healthy sweets for fuel.
As one hint into my research, if I was type two, I would put a grand effort into focusing on the fat content of my diet. I would keep it to strictly very healthy fats in very low amounts, omega 3s, avocados, coconut oil, and minimal saturated fats from poultry or bison, and small amounts of eggs the latter of which also protein sources.
I’d reduce the fats to literally less than 10% of my diet, BUT, make sure I get them in every single day, until the desired health standard is reached.
It is coming more and more to light that the fats we are consuming are the primary cause for countless people when it comes to insulin resistance. Again, I am going on the assumption we are dealing with type 2 here. Once the fats are adjusted in the diet, the insulin receptors on our cells can function properly, reducing the ambient blood sugar levels and with exercise, making huge and instant use of all healthy sugars we are consuming.
So I would consider these things closely if I were dealing with type 2.
Hope that helps, you are still on the list, and I will try hard to provide more on-going content. Also working on my over-40 program with some additional material that I will offer for free to everyone once completed.
Tim 🙂
I use apples constantly, either for smoothies as the primary sweetener (which they are perfect for, especially the red delicious variety) and as a favorite weekday “dessert” food, occasionally topped with just a touch of cinnamon.
Except for lately.
My grocery store has been completely without organic apples for likely three months now, which is a very long stretch. They keep a very long stock of apples, exactly how they are stored I’m not sure, but they hold up exceedingly well in whatever ways their storage works, minimal to no flavor sacrifice that I am aware of.
There remains plenty of the pesticide-poisoned, waxed apples, but none of the healthier organic ones.
I found out that our season in the northeast was hit hard enough that we will be shipping in most of our apples from Wisconsin this year, without any shortage concerns.
Thing is, apples are such a part of our Fall in the northeast, that not having any local apples available will be a real bummer. Kinda takes a touch of the fun of the season out of the mix when we will not have much of any of our own harvest. We of course will have some, just not in comparison to other years.
Apples are an asset to any whole-food nutrition plan, the nutrient content of which is rich and when eaten whole, can be eaten by those in the maintenance phase of my program quite freely. I’m working on a modified “apple sauce” of sorts that I will be trying to put together this Fall with my awesome Ninja blender that I’ve featured elsewhere, and I look forward to it as an occasional “cheat.” I may look for organic pears if available or another fruit to blend it with to experiment with flavors without over-sweetening it naturally.
We’ll see what this experimenting, non-competent, self-designated “Shef” comes up with….;)
Love, Happiness, Health and Peace……………Tim
One of my favorite fruits! The season does not last long, but this year it seems Washington (state) has been able to pump out a nice additional supply’s worth to the country, and the quality has even come back with the plump, “popping” varieties that are so delish.
Was awesome to see the organic supply keep mostly in tandem with the regular, pesticide-laden ones. Although the organic supply is always smaller here, there was almost always enough and only on occasion were they not bought up before they began to go bad. The past week or two, they did jack up the price by a dollar…a full six dollars for the pound’s worth of them.
But the costs need to be kept in perspective. Yes, the organic ones are giving a much smaller quantity over the others and for higher cost. But cherries are also one of the most pesticide-dense fruits (I’m sure placing in the top ten most pesticide-coated) and the potential dangers and toxicity…along with what you do get for the cost…is well worth it to me. The six dollars worth becomes equatable to me to an expensive “dessert,” since I use fruit as a timely natural “cheat” food and carb provider for workouts (see my program for more details on how to use fruit most effective via the Home tab above).
Much of my diet revolves around my fruit intake. In other words, I am one of the many who has something of a “sweet tooth,” but I’ve been fortunate to not have it in extremes. I never liked pastries, cakes, or many cookies, and almost no donuts. But I did have other fixations like ice cream and puddings, and some of the more elaborate fancy cakes, cheese cake, etc.
I have not eaten any of the above since the holidays of last year. Not even ice cream, which was my weekend go-to cheat food. I wanted to experiment with a little more raw foods in my diet over a long haul, and have used fruits as my cheat food, AND, have found a way to use them in a really fun and satisfying way.
I will be elaborating more on this in my new program over at Over40andRipped.com and be sharing it with the FLFL community as well. It’s really exciting and fun stuff. 🙂
Love, Happiness, Health and Peace…………..Tim
(In answer to an email question):
I switch back and forth but have used bands 80% of the time for chest/back/bi’s for the past two years, occasional hamstrings (difficult to use them for much else like leg work) mainly due to convenience, but also because doing the same motion over and over with a locked range of motion with the machines just was not working any longer, possibly creating injury (tho I think the changes of injury are remote, or at least take a very very long time for most people).
Then I had some minor tendonitis that started over a year ago, and found the bands were a great option over the weights which were almost impossible to use at my previous weights once the tendonitis hit me for the first time in my life. Was a very very frustrating condition to deal with. An anti-fungal approach minimized the symptoms greatly, as has dietary modifications. It’s amazing in that regard, as I’m 90%+ better in that area, and it no longer impacts the amount of resistance I can use nor my quality of life. (What’s amazing to me, but shouldn’t be since I promote it all the time, is all the common conditions people have that are remedied via anti-pathogen approaches, detox and diet…this is what I’ve always used to “fix” myself, and it never stops working. I remain partly brainwashed into believing only western medicine can fix certain things. Beginning to believe that instead of western med being 95% bunk…that it’s 100% bunk)…;>
Since then, with the 30 to 40 lbs bands, I’ve had great results. (If you get bands, get the ones I referred you to, not because it’s an affiliate link in which I make a whopping 30 cents per band, but because they are the *only* double-banded ones I’ve ever found, I’ve broke and hurt myself before) try the green and teal colored ones at 30lb and 40lb. The teal one is way strong. And/or get a 25lb one (blue I think?) but I think you’ll find those to be for the ladies…not nearly enough resistance.
It’s just a matter of how they’re used. Anyone that says using them very slowly with an almost “isotension-style”
approach at times, isn’t going to build muscle is not using the heavy enough bands. *Of course* they will build and tone, the resistance is crazy-strong! Then we have that advantage at the peak of the range of motion where the resistance is highest, which I think is terrific; not necessarily superior to weights, but not inferior either. With each, bands and weights, there is always a “bottom” of the movement, but when the tension is strong enough with a band, I feel the overall resistance you get from them is superior in that the positive and negative have an *increasing* resistance the entire range of motion, peaking at the top. We get resistance with weights obviously just in a different way, where we have gravity and a “rest” portion with weights at this same “top” (bi curl “rests” at the top as the dumb bell sits near the shoulder in the movement, whereas the band’s resistance is at it’s peak there, if you follow what I’m trying very poorly to explain ;>), and in both cases slow and fast twitch muscles are involved, the latter builds size and tones.
All this depends upon is one thing: overload of the muscle to create a metabolic response in the fast twitch muscles (the lactic acid response and that whole cascade). Does not matter HOW it happens; lifting barbells, using resistance bands, or throwing Volkswagens. Weird that people would suggest bands won’t work, I am living proof they do. (If you can refer me to where you read that I’d love to read it, and you also gave me a great topic for a video, thanks, lol). You can sure as heck BET high-tension bands will give you that. I’m completely whipped after using my bands, and, they have the added bonus of weighing nothing, so they can reduce drop injuries, be transported, etc. You DO of course have to be careful with them, check them for damage each and every time, watch the handles and the strips that connect for damage (I’ve broken both the handle straps and the bands, both cases were the single-band style) and be mindful of how readily they can and will “pull” you when doing lats…pulling this towards you while wrapped around a pole; they say you should not pull bands towards you, but with safe ones and holding on to them, staying focused, I’ve always been fine. When done, you have to be careful and slowly come back to the pole so it doesn’t pull you too hard. Another way to manage that is to wrap the bands around the pole an additional time or two to make the distance you are from the pole shorter, therefore less distance to be “pulled” towards the pole at the end of the lat exercise. And believe me, you WILL be pulled if you’re using enough resistance, which is the whole point.
In short…bands are awesome. And you can take them anywhere. I’ve done workouts at home, hotels, and behind Target stores at 10 o’clock at night during Christmas season. (Then went in the store and bought some wrapping paper…they close at 11 that time of year). ;>
Hope that helps…
Love, Happiness, Health and Peace…………Tim
I do not intend to attack Maria Sharapova. I intend only to point out what is happening, and wish that things would go in a different direction.
I am a long-time tennis fan. Not a fanatic, just someone who enjoys the sport as a spectator. I watch both women’s and men’s, used to play when I was younger but do not have the time for it any longer.
Maria Sharapova has launched a candy line as part of her branding. She is using her name and celebrity to sell candies, with the targets being mostly children.
I know this seems innocent enough. It pains me to have to write this, but having been through a lot of health issues, which refined sugars can definitely be held in part accountable for having caused, I wish…so so much…that she had chosen a different line, or a unique new way to present candies to children (such as using stevia as the sweetener, as one idea among a great many).
Instead, she went with the refined sugar, the guaranteed sale, of which a percentage is donated to her favorite children’s charity.
…as well as contributing to the growing incidence of type two diabetes (this would be a non-issue if the disease was not skyrocketing and children everywhere weren’t getting so fat).
Why would someone who cares about children want to then offer them products that would then be profited off of, and which are not healthy nor good for them? It is a contradiction, and as a health advocate, I could not ignore it, and I had to address it.
The marketing on the candies is terrific, the looks of the candies themselves is spectacular, and initial reports say the candy is delish. I personally am not a fan of those kinds of candies (never have been, which I am thankful for, lol) but it’s understood that a great many people/children ARE fans of these kinds of treats.
Being a professional in the sports arena, I just felt she had a responsibility to offer something much healthier instead.
Would it sacrifice sales if they used stevia or other natural sweetener instead of sugar?
Yes.
But would that really matter if a huge part of the objective is to help children?
And I hate this, but it needs to be said: How much will consuming these candies potentially *hurt* children?
When does excessive refined sugar NOT hurt them?
Maria: Change the ingredients. Be the one that stands out as offering something different. Spend a little extra to develop the right combination of stevia with other healthy ingredients, and you will win cheers from a whole new crowd…
…this time, both on and off the tennis court.
Love, Happiness, Health and Peace…………….Tim
— On Tue, 8/14/12, GT . <gt> wrote:
From: GT . <g>
Subject: Questions?
To: facelessfatloss@
Date: Tuesday, August 14, 2012, 5:18 PMHello Tim,
Regarding the salt water for the fast, for people with salt sensitivity or high blood pressure is their another substitute that you can recommend?
Also regarding the fast is their any bread or fiber bread that you would recommend after the fast?Your information is very informative & vital.
GT.
I would not use the salt if you’re sensitive to it, but also encourage you to research the difference between sodium chloride, common table salt, and the full-spectrum trace minerals crystal salt I discuss in my materials. It is *believed*…that the body will balance the sodium content far better enabling people to use this form of salt who were previously sensitive to table salt, with far less issues. I personally know someone who made the switch and is doing fine, with similar blood pressure issues.
If I were you, I would look into using epsom salt as an alternative. Lots of spring water and the smallest amount of epsom salts possible to cause a movement. If you are under a doctors care for blood pressure, I would speak with him/her first, but I can’t guarantee they will support you doing any kind of fast, they often don’t. Just not a part of western medicine.
Then temporary use of senna tea becomes another option. You’ll move, the stuff is aggressive, not to be used very often. But for the purposes of a fast/bowel cleaning…perhaps epsome salt one day, senna tea the next, etc.
This part of the fast is the most important and non-optional. If those ideas don’t work, let me know and I’ll try to provide others such as experimenting with ascorbic acid mega-dosing, which also moves the bowels and I have used it many times not specifically to move my bowels, but the side effect is there, and is a side-effect that is looked for and desired when using higher doses of vitamin c (ascorbic acid specifically). You would then need to come down off the higher doses very gradually, over the course of a couple weeks. I would not use that option unless I had no other, I can discuss it more with you if need be.
Hope that helps………….Tim
Date: Saturday, August 11, 2012, 12:06 PM
Thanks , Avi South Carolina
Thank you for the kind comments and support.
I personally would never go to straight fruit juices for cancer. I *would* eat whole fruits along with some very intensive green juices instead. Cancer feeds off sugars, and from my research does not differentiate between sources.
In my pending “Over40andRipped” program, I will somewhat extensively cover the fruitarian/vegetarian/raw food/vegan gig and my opinions on it. As an ex-vegetarian of 15 years, I feel it can work for some people but not likely for most. There are some benefits to cooking for example in nutrient release, while disadvantages to enzymes. I have moral/ethical differences as well, but that’s another topic, too complex in that I support their heart and ethics completely but believe they are not seeing the bigger picture. And the fruitarian lifestyle is great for a healthy individual, perhaps with a specific metabolic type…but not for candida/fungus, cancer and diabetes, the latter of which I watched a friend go into diabetic shock using fruits.
Love and support the above lifestyles. Raw foods for cleansing cycles as well. Totally awesome. But not necessarily as a long-term lifestyle both from a sustainable standpoint as well as health.
Hope that helps, thanks again for your support……Tim 🙂
P.S. The new juice I’m promoting at www.juiceforskin.com has some studies claiming possible nerve regeneration. I could not comment on that, it sounds extraordinary, but it’s never-the-less a great product capable of rebuilding a lot of the body…so I would not doubt it’s possible. Then a full spectrum whole food B-complex for nerves, and just overall top-notch nutrition from whole foods, the value of which cannot be underestimated for people in her condition. The body is a crazy-great miracle, capable of MAGIC. 🙂
I’ll watch Bravo and occasionally catch other reality shows that are based on cooking competitions. It is a chance to just be entertained, since most of the rest of my life I’m working or researching or both. The reality mind-mush, combined with at least a talent requirement, makes it appealing.
In my fat loss program I promote the use of a fasting cleanse as a starting point towards a diet modification and lifestyle change.
An incredible effect of a fast is that it “renews” the taste buds, and very much so.
As I watch the judges do their taste testing, I can’t help but wonder how they clean their palate, how the dishes to not clash with one another, especially considering some of the herbs that are used from dish to dish.
We are required to develop a more “bland” approach to food. Reason being, most of the middle-of-the-grocery-store foods are produced by companies with stock holders that require a profit be made in order for the company to operate. Thus, the need to ensure foods taste as appealing as possible, and that can include all sorts of flavor enhancements (usually salts or sugars of various kinds) and our taste buds have thus become far over stimulated, where by a raw food diet, for example, may taste so “bland” to someone used to the western diet that it would be nearly impossible for one to implement realistically.
A fasting cleanse can be great in this regard. After anywhere from three to ten days of not eating, that celery stick is looking pretty darn tasty.
It works.
Love, Happiness, Health and Peace…………Tim
Video below I uploaded today covering eliminating almond milk and almond butter from my diet. Two foods I’ve long had in my program and that I’ve promoted for years.
My intuition on this matter was based on the feeling that that enzyme inhibitors are the core problem.
And when we “drink” almonds, how concentrated a form of almonds are we getting, and what kind of quality of almonds…putting aside the organic issue for now, are the almonds processed in such a way that the enzyme inhibitors are released?
I don’t intend to bash any almond milk companies. One even has on their website that the filtered water they use in their almond milk comes from a non-fluoridated source. And I certainly appreciate and respect that.
But in writing to a company asking about how the processing of their almonds works, not getting an answer and in so doing some follow-up work on the general standards of almond processing country-wide, it is highly improbable that the enzyme inhibitor aspect of almonds is ever factored into the processing of raw almonds (the “raw” definition being yet another little glitch in the equation; most almonds and almond products we purchase are not truly “raw” at all, but that’s a topic for another time).
Soaking the almonds to deal with the enzyme inhibitors is likely no realistic for almond processing plants. There is time, money, and fungal/mold concerns involved in such a process.
So in what condition are we *drinking* in almonds, and by that same token, to what extent are the almonds sort of “concentrated,” such that we may be taking in far more almonds than would otherwise be natural?