DO YOU FEAR BEING THINNER?

I'm sure that many of us who have struggled to lose weight think that is a supremely stupid question, but let's think about that for a moment.

Most human behavior is a quest to satisfy some inner – and usually unrealized – desire. In other words, we wouldn't do it if we weren't, consciously or unconsciously, getting something out of it.

Consider people who go from one abusive relationship to another. Why would they do this? Perhaps because it satisfies some inner need to be punished for a real or imagined sin. How often do you hear one of them say, “It was my fault. I deserved it”. NOBODY deserves it. (My opinion.)

The same theory often applies to those who are overweight. They are well aware that they are harming their bodies – and quite possibly shortening their lives – by carrying around those excess pounds, but they seem unable to correct the situation. Maybe they've found a reason. Is it genetic? A glandular problem? Lack of support from family members? Or is it something else?

What are they getting out of being overweight? Well, for one thing, it gives them an excuse for failing, for being depressed and then indulging that old pleasure center in the brain that is demanding a couple of Snicker's Bars. People don't expect as much from you when you're fat, so it takes some of the pressure off. You don't have to think as much about what you're eating. You just eat what you want, and usually what you want is something quick and easy and plentiful – like fast food and bags of snacks.

Being slender and maintaining a healthy weight is a lot more work than just eating mindlessly. The payoff is a healthy, longer life that is living – not just existing. The payoff is being there for your loved ones and feeling great every day. The payoff is being grateful for the wonderful body you have been given and loving life.

Pretty good payoff, huh?

PAIN AND OBESITY

As though we needed another reason to maintain a healthy weight, take a look at the results of a February, 2012 Gallup Poll.  Called the Gallup Healthways Well-Being Index, it surveyed more than one million people in the U.S. and asked them questions about their height and weight and their pain conditions.


There was a large correlation between weight and pain perception.  Weight was graded per BMI into one of three obesity levels as defined by the World Health Organization.  BMI for a normal weight was under 25; overweight, 25-30; obese I, 30-35; obese II, 35-40; and obese III, 40 and above.


Overweight people reported 20% higher pain rate than normal people.  For the obese group the pain perception was 68% higher.  As the weight increased, so did the pain.  For the obese II and III groups the pain was 136% and 254% higher than the normal group.


The survey seems to strongly suggest that obesity alone is a condition that may cause pain, even without the presence of other painful diseases.


If you would like to figure out your BMI (Body Mass Index), here is the formula:

Pounds and inches	Formula: weight (lb) / [height (in)]2 x 703 Calculate BMI by dividing weight in pounds (lbs) by height in inches (in) squared and multiplying by a conversion factor of 703. Example: Weight = 150 lbs, Height = 5'5" (65") Calculation: [150 ÷ (65)2] x 703 = 24.96

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                                EARTH DAY - MAY 22, 2012

         It's so beautiful.   It's our duty and privilege to protect it.

         You've heard it before, but we'll say it again.  Our earth was not given to us by our parents, it was loaned to us by our children.

     What kind of legacy are we leaving for them?           

A SPRINKLE OF SALT

Is there nothing to which we can't become addicted?  Probably not.


We covered food addiction in general in the April edition of Life-Style, but now we would like to cover salt addiction.


Eating too much salt changes how your body makes and metabolizes fat.  Studies have shown that a high salt diet can boost the production of insulin, the hormone that tells the body to store fat.


Even if you don't salt your food, be aware that 80% of the sodium in an average diet comes from processed food, i.e. cereals, baked goods, soups, frozen dinners, pasta sauces, etc.  And you don't want to know how much is in fast food and restaurant meals.

Note: Sea salt is still salt

The 'RDA' for sodium is 2630 mg, per day, but this is based on a 2000 calorie diet; however, we need only about 2/3 teaspoon a day.  That is 1573 mg. of sodium.  Any more than that alters your brain chemistry.  Consuming salt triggers the release of dopamine, the Dr. Feelgood neurotransmitter in your brain's pleasure center.  Rack up another addiction.


Physicians tell their patients with high blood pressure to cut back on the consumption of salt - which is a good idea except that unless you remove all processed foods from your diet and never or rarely patronize a fast food establishment - it is almost impossible.  Those who have carefully watched their sodium intake will tell you that they now find most foods much too salty for their taste.


Eating whole foods will supply all the sodium you need.  For instance, a small stalk of celery has 49 mg., a medium carrot has 42 mg., a cup of  chopped spinach has 63 mg., a medium tomato has 5 mg., a cup of chopped curly kale has 29 mg.  If this all sounds like a salad - you're right.  Just add some low sodium salad dressing or salsa and you have a satisfying snack.  Toss in some beans and you've got lunch.

THE EVIL EASTER BUNNY STOLE OUR BRAINS!

That wascally wabbit snuck in when we weren't looking and kept us from including the link to the April issue of Life-Style.  For those of you who tried unsuccessfully to read the magazine, our apologies.  Please try again by clicking  on the magazine cover on the sidebar.  We have recovered most of our brains and all is now well.

STOP HOLDING YOUR BREATH. YOU'RE TURNING BLUE.

Just because we're a little late this month with the April issue of Life-Style doesn't mean you should injure yourself.  As often happens, life got in the way of our good intentions.


  Please forgive us and spend a little time (or a lot) perusing the pages of our April issue.  We've devoted nearly the whole issue to rainy days (we could use some here in Florida) and have included a yummy recipe and a thought-provoking article on food addiction.  Enjoy the art work we have provided and don't forget to look at the back cover of the mag.  We spend a lot of time finding just the right thing for the back cover and it occurred to us that maybe some folks aren't realizing there's anything back there.


ENJOY!

CELEBRATE SPRING WITH REFRESHING PEA SOUP

2 cups frozen or fresh peas
1 leek, halved and sliced thinly (white part only)
4 cups vegetable stock (low sodium)
1/2 t. dried tarragon
1 c. chopped romaine
1/4 t. salt
1/4 t. fresh ground pepper
1/2 c. buttermilk


Spray a pot with cooking spray and heat to medium.  Add leeks and stir and cook for 2-3 minutes.  Add stock, peas and tarragon and cook until peas are tender (4-6 minutes).  Add romaine, salt, and pepper and process in blender until smooth (or use immersion blender).  Return to pot, add buttermilk and heat.


Pour into bowl and garnish with a little plain, fat-free yogurt and a pinch of nutmeg.


Can be served hot or cold


Makes about 6 cups at less than 50 calories each.