Health Benefits of Vegetarian Diets

Recently, there has been a renewed interest in vegetarian diets. Today there are countless books, cookbooks, and magazine articles promoting vegetarian diets and providing guidance for those who wish to follow a meatless diet.


A Short Historical Perspective on Vegetarian Diets

In the past, many viewed vegetarianism as strange and faddish but appropriately planned vegetarian diets are now recognized by many, including the American Dietetic Association, as being nutritionally adequate, and providing healthful benefits in the prevention and treatment of chronic diseases.

Choosing a nonvegetarian lifestyle has a significant health and medical cost. The total direct medical costs in the United States attributable to meat consumption were estimated to be $30-60 billion a year, based upon the higher prevalence of hypertension, heart disease, cancer, diabetes, gallstones, obesity and food-borne illness among omnivores compared with vegetarians.

A large body of scientific literature suggests that the consumption of a diet of whole grains, legumes, vegetables, nuts, and fruits, with the avoidance of meat and high-fat animal products, along with a regular exercise program is consistently associated with lower blood cholesterol levels, lower blood pressure, less obesity and consequently less heart disease, stroke, diabetes, cancer, and mortality. In African-Americans, the frequent consumption of nuts, fruits and green salads was associated with 35-44 percent lower risk of overall mortality.


Distinguishing Feature

A vegetarian diet is distinguished from an omnivorous diet by its content of dry beans and lentils. These take the place of meat and fish as the major source of protein. And there are so many different kinds of beans you can choose from - kidney, lima, pinto, cranberry, navy, Great Northern, garbanzo, soy beans, and black-eyed peas. These can be served with rice, added to soups, stews, and salads or a variety of casseroles, and made into different ethnic dishes.

Tofu, or soy bean curd, can be used in dips and spreads, or served with pasta or stir-fried vegetables. Soy protein contains isoflavones, such as genistein and daidzein, that act as phytoestrogens and inhibit tumor growth, lower blood cholesterol levels, decrease the risk of blood clots, and diminish bone loss. These benefits clearly translate into a lower risk of heart disease, stroke, cancer and osteoporosis.


Cancer Protection

A major report published by the World Cancer Research Fund in 1997 recommended we lower our risk of cancer by choosing predominantly plant-based diets rich in a variety of vegetables and fruits, legumes and minimally processed starchy staple foods, and to limit the intake of grilled, cured and smoked meats and fish. These methods of preparing meat produce polycyclic aromatic hydrocarbons and heterocyclic amines which are carcinogenic.

Over 200 studies have revealed that a regular consumption of fruits and vegetables provides significant protection against cancer at many sites. People who consume higher amounts of fruits and vegetables have about one-half the risk of cancer, especially the epithelial cancers. The risk of most cancers was 20-50% lower in those with a high versus a low consumption of whole grains.

About three dozen plant foods have been identified as possessing cancer-protective properties. These include cruciferous vegetables (broccoli, Brussels sprouts, cabbage, cauliflower), umbelliferous vegetables and herbs (carrots, celery, cilantro, caraway, dill, parsley), other fruits and vegetables (citrus, tomatoes, cucumber, grapes, cantaloupe, berries), beans (soybeans), whole grains (brown rice, oats, whole wheat), flaxseed, many nuts, and various seasoning herbs (garlic, scallions, onions, chives, ginger, turmeric, rosemary, thyme, oregano, sage, and basil.

These foods and herbs contain of host of cancer-protective phytochemicals such as carotenoids, flavonoids, isothiocyanates, isoflavones, ellagic acid, glucarates, curcurmins, liminoids, lignans, phenolic acids, phthalides, saponins, phytosterols, sulfide compounds, terpenoids, and tocotrienols. These beneficial compounds alter metabolic pathways and hormonal actions that are associated with the development of cancer, stimulate the immune system, and have antioxidant activity.


Heart Disease

Regular fruit and vegetable consumption reduces the risk of ischemic heart disease. A recent survey of 47,000 Italians found that persons in the highest tertile of vegetable consumption had a 21and 11% reduced risk of myocardial infarction and angina, respectively, compared with those in the lowest tertile of vegetable consumption.

A British study found that daily consumption of fresh fruit was associated with a 24 percent reduction in mortality from heart disease and a 32 percent reduction in death from cerebrovascular disease, compared with less frequent fruit consumption. Daily consumption of raw salad was associated with a 26 percent reduction in mortality from heart disease.

In another study, lifelong vegetarians had a 24 percent lower incidence and lifelong vegans (those who eat no eggs or dairy products) had a 57 percent lower incidence of coronary heart disease compared to meat eaters. Healthy volunteers who consumed a vegetarian diet (25% of calories as fat) that was rich in green, leafy vegetables and other low-calorie vegetables (tomatoes, cucumbers, carrots, bell peppers, celery, green beans, etc.), fruits, nuts, sweet corn and peas experienced after two weeks decreases of 25, 33, 20 and 21 percent in total cholesterol, LDL cholesterol, triglycerides, and total/HDL cholesterol ratio, respectively.

Various factors exist in fruits and vegetables that provide possible protection against cardiovascular disease. These factors include folic acid, dietary fiber, potassium, magnesium, carotenoids, phytosterols, flavonoids, and other polyphenolic antioxidants. Typically, vegetarian diets are also somewhat lower in saturated fat and cholesterol. Vegetarians typically have lower blood cholesterol levels. Plant diets rich in soluble fiber (such as found in dry beans, oats, carrots, squash, apples, and citrus) are useful for lowering serum cholesterol levels.

The many flavonoids in fruits, vegetables, nuts and whole grains, have extensive biological properties that reduce the risk of heart disease. Flavonoids are among the most potent antioxidants. They protect LDL cholesterol from oxidation; inhibit the formation of blood clots; and have hypolipidemic effects and anti-inflammatory action. European studies found that those who had the highest consumption of flavonoids had 60 percent less mortality from heart disease and 70 percent lower risk of stroke than the low flavonoid consumers.

The yellow-orange and red carotenoid pigments in fruits and vegetables are powerful antioxidants that can quench free radicals and protect against cholesterol oxidation. Persons with high levels of serum carotenoids have a reduced risk of heart disease. The recent EURAMIC study found that a high intake of lycopene (the red pigment in tomatoes, pink grapefruit, and watermelon) was associated in men with a 48 percent lower risk of a myocardial infarction compared with a low intake of lycopene. Cholesterol synthesis is suppressed and LDL receptor activity is augmented by the carotenoids beta-carotene and lycopene, similar to that seen with the drug fluvastatin.


Berries, Beans and Grains

Anthocyanin pigments, the reddish pigments found in fruits, such as strawberries, cherries, cranberries, raspberries, blueberries, grapes, and black currants, are very effective in scavenging free radicals, inhibiting LDL cholesterol oxidation and inhibiting platelet aggregation. Various terpenoids in fruits and vegetables, and tocotrienols in nuts and seeds facilitate lower blood cholesterol levels, by inhibiting HMG-CoA reductase. Garlic, onions and other members of the Allium family, contain a variety of ajoenes, vinyldithiins, and other sulfide compounds that have antithrombotic action and may lower blood cholesterol and triglyceride levels.

A number of studies have shown that legumes lower blood cholesterol levels, improve blood sugar control, and lower triglyceride levels. Since beans are good sources of soluble fiber, vegetable protein, saponins, phytosterols and polyunsaturated fat, consuming a diet rich in legumes will lower risk of heart disease.

In the Nurses' Health Study, the highest consumption of whole grains was associated with about a 35-40% reduction in risk of heart disease, stroke, and type 2 diabetes. In the Adventist Health Study a regular consumption of whole wheat bread was associated with a 40 to 50% reduced risk of fatal and non-fatal heart disease.
Nut Studies

Epidemiological studies have consistently reported that frequent nut consumption is associated with a 30-60% reduction in the risk of coronary heart disease. A number of clinical trials have demonstrated the effectiveness of diets containing almonds, pecans, peanuts, hazelnuts, pistachios, macadamia nuts, or walnuts to significantly lower LDL cholesterol levels by 7 to 16 percent, without much change in HDL cholesterol and triglyceride levels.

While nuts are high in fat, they are naturally low in saturated fat and most are quite rich in monounsaturated fat. Nuts also contain a number of vitamins, minerals and other substances important for cardiovascular health, such as potassium, magnesium, vitamin E, folic acid, copper, and dietary fiber. In addition, most nuts contain phytosterols, tocotrienols, and protective polyphenolics such as ellagic acid and flavonoids.


Stroke and Diabetes

Data from two prospective studie supports a protective relationship between fruit and vegetable consumption and risk of ischemic stroke. Cruciferous and green leafy vegetables and citrus fruits were the most protective. Data from the NHANES study revealed that consuming fruit and vegetables three or more times a day compared with less than once a day was associated with a 27% lower incidence of stroke, a 42% lower stroke mortality, a 27% lower cardiovascular disease mortality, and a 15% lower all-cause mortality. In the Adventist Health Study, non-vegetarians had a risk of fatal stroke that was 20-30% higher than the vegetarians. Data from population studies and human trials provide evidence that vegetarian dietary patterns lower blood pressure. Lower systolic blood pressures in elderly vegetarians has been reported to be best accounted for by their lower body weight. Vegetarians living in northern Mexico, were found to have lower body weights, higher potassium and lower sodium intakes, and lower mean blood pressures than non-vegetarians.

Higher consumption of nuts and whole grains has been associated with lower rates of diabetes. In a large prospective study, fruit and vegetable intake was found to be inversely associated with the incidence of diabetes, particularly among women. Men and women who reported seldom or never eating fruit or green leafy vegetables had higher mean HbA1C levels than those who had more frequent consumption. An increased consumption of fruit and vegetables appears to contribute to the prevention of diabetes.


Summary

The consumption of a generous supply of whole grains, legumes, nuts, fruits and vegetables provides protection against chronic diseases such as cancer, cardiovascular disease and diabetes. A plant-based diet is rich in its content of health-promoting factors such as the many phytochemicals.



Source: Winston Craig, MPH, PhD, RD.

Beer - Low Carb or Low Alcohol?

Are you aiming to cut carbs? You consume one third as much

You drink in only 3 grams of carbohydrate from a 375ml bottle or can compared to 10 grams from regular beer. So you're drinking in about one-third the carbs of regular beer. You save 7 grams carbs per bottle or can which is around the carbs in half a slice of bread. Not much of a saving really. But over an evening of say six beers, this would translate to 40 grams less carbs.


Are you aiming to drink less alcohol? You won't save anything!

Low carb beers have the same alcohol content as full-strength regular beers. They're NOT low-alcohol which is probably why they appeal as they have a better flavour.

If you like numbers, check the table below. You'll see low carb beer has around 4.6% alcohol v/v, which is the same as regular beer and more than mid-strength (at 3.4% v/v) or light beers (2.7% v/v).


Carbs vs alcohol?

Removing EITHER carbohydrate or alcohol from beer means you end up consuming less kilojoules (20 to 33 per cent less depending on the brand), which gives you a good reason to order either if you're after weight loss.

What's interesting though, is both low carb beer and light beer are similar in kilojoules - around 450 kJ per bottle or 120 kJ per 100ml.

From a health viewpoint, irrespective of whether you are trying to lose weight or not, it's better to drink less alcohol than take in less carbohydrates. Therefore, my preference would be a lower-alcohol beer. You cut back on alcohol (which is good news for your liver, blood pressure and cancer risk) AND save on kilojoules.


One final point:

Compared to soft drink, beer is NOT high in carbohydrate in the first place. Regular beer has 3% carbs while soft drink has 10 or 11%. So a 375ml bottle or can contains about 10g of carbs compared with 40g for the soft drink.



Source: foodwatch.com.au

Organic vs. Regular Milk--Is It Worth Your Money?

What Is Organic Milk?


When you shop in your dairy section you might see regular milk on sale for dirt cheap, and then organic, hormone free milk advertised at twice the price. Why is this type of milk more expensive, and is it worth your extra money? Are there any health benefits (or detriments) to buying either type? What does "certified organic" mean?

This article aims to bring to you the information and facts I have found--on both sides of the argument--and let you decide for yourself. Before I delve into the pros and cons of organic vs. regular, lets define what "organic milk" really is.


Defining Organic


The first thing has to do from the ground up. No harmful pesticides or fertilizers (organic only) are allowed in the feed the cows eat.

The second is no bovine growth hormones (BGH) are allowed to increase milk production. There's no genetic mutation or irradiation permitted.

Third is no antibiotics are allowed, and if a cow does need to be treated it will not be returned to the herd for a year to make sure the antibiotics are out of its system.

And fourth has to do with grazing time. Organic cows must have "access to pasture." Much like "free range chicken," this has a lot of interpretations from being out in the pasture all day to only limited grazing time.

So those are the definitions--let's delve into the discussions.


Why Does It Cost So Much?


If you've ever browsed the dairy section you've probably noticed the substantial difference in price between regular milk and organic milk. Its often almost double the price of regular milk.

The reason for this is it costs more to raise organic cows. Everything from bedding to feed to grazing areas has to be organic. Also, using less cost and time effective ways to raise and milk the cows, purchasing organic feed and allowing more pasture area per cow means more land must be owned and maintained, and less milk produced per unit of land--thus increasing the cost.



Organic Farm Practices Go Beyond Your Glass Of Milk


Organic dairy farms begin with taking care of our earth. Using organic herbicides that are not toxic to the planet benefit more than just the cows, it benefits everyone.Workers aren't exposed to substances that cause all sorts of health problems, and our water tables stay cleaner.

As part of the organic agreement, no sewage fertilizer or synthetic fertilizer--which are allowed on normal farms--are allowed on organic farms.

Cows are also not given food made from animal byproducts, which can transmit mad cow disease. Finally, no genetically altered food is fed to the cows. Mark Kastel, co-director at The Cornucopia Institute, a farm policy research group and organic industry watchdog based in Cornucopia, Wis., says, "In terms of the environment, organic management practices that are required by law protect the soil and ground and surface waters from pollution."


Hormones Used In Cows


BGH (bovine growth hormone) or rbST (recombinant bovine somatotropin) are hormones that increases milk production in cows. These cause an insulin like growth factor (IGF-1) in the milk, survive pasteurization and are thereby passed on to humans and absorbed directly into the bloodstream. There is much debate on whether these hormones promote the mutation of human breast cells to cancerous forms. There are also claims that IGF-1 also stimulates the growth of already present cancerous breast and colon cells.

While the USDA and FDA have approved this hormone and claim there are no harmful effects, it has been banned in Europe, Canada, and Japan.

Hormones also affect the cows themselves. The cows get more sick once injected with the hormone, and are prone to mastitus--a painful infection in the udder. So the cows are then given high doses of antibiotics which also get passed along in your milk. Mastitus can cause pus to emit in milk which increases the harmful bacteria count. Perhaps this is eradicated with pasteurization, but drinking pus and/or antibiotics doesn't sound all that appealing to me.


Antibiotics


When a non-organic cow gets sick or has an udder infection (which happens more often to cows injected with hormones), she is treated with a dose of antibiotics. While Stephanie Hill, a dairy specialist and assistant professor of animal science at North Carolina Agricultural & Technical State University in Greensboro, says that it's illegal to give antibiotics to a lactating cow, adding that farmers are responsible for any antibiotics that show up in tanker-truck samples, which would force the dumping of the entire truck's contents, there is ample evidence of antibiotics found in milk.

One study stated that prior to the approval of BGH,38% of milk sampled nationally was already contaminated by illegal residues of antibiotics and animal drugs,and this study shows that 21% of milk samples were positive for traces of antibiotics beyond the recommended holding period.

Consuming antibiotics through your milk can make you more immune to antibiotics and more susceptible to antibiotic resistant bacteria and diseases. MRSA--methicillin-resistant Staphylococcus aureus--is an extremely dangerous bacterial infection that's highly resistant to some antibiotics and is becoming more widespread in the United States. Studies are being done on MRSA transmission from cows with mastitus to people. Google a picture of what a MRSA infection looks like...it's not pretty.


What Does "Access To Pasture" Really Mean?


This is a gray area in the organic world. Does that mean the cows wander free across the countryside as they like or are the doors let open for 10 minutes to allow them to graze if they like?

The Cornucopia Institute is a nonprofit that promotes economic justice for family-scale farming, and provides a scoring card for dairies if you want to see how they measure up in regards to treatment of the cows.

Large scale dairies like Horizon are more like conventional dairies--lots of cows lined up munching away on organic pellets while being milked. A responsible farmer who rotates his cows on different crops not only is rewarded with milk with more nutrients, but with healthy pastures as well. Studies show that cows that graze on pasture have milk have higher levels of beneficial nutrients. Click here for more information.

There is still a lot of discussion on this and every dairy farm is different on the amount of land per cow they have and how much grazing time the cows get. The best solution if you want to go organic is to try to do your own research on the brand you buy.


Expiration Dates...


One major advantage of organic milk is that it stays fresh significantly longer than regular pasteurized milk. That is because they use a different process than pasteurization to preserve the milk. While regular milk is pasteurized or flash pasteurized, meaning it is exposed to high heat (140-160 degrees) for a short amount of time then rapidly cooled to destroy bacteria, protozoa, molds, and yeast. According to Wikipedia, however, pasteurization is not intended to kill micro-organizms.

Organic milk is usually given a ultra high temperature (UHT) treatment, meaning it is heated to 275 degrees for a couple of seconds. This kills all the bacteria in the milk, allowing it to have a longer shelf life than normal pasteurized milk which doesn't eradicate all bacteria. UHT also has a shorter processing time, which reduces the spoiling of nutrients found in the milk.

UHT milk also doesn't need to be refrigerated (a weird concept to us Americans, I know), so UK dairy farmers want to make 90% of milk UHT treated to cut down on greenhouse gasses (this is still being discussed).

Whether or not you like your milk icy cold or room temperature, UHT treatment done on organic milk does make it last much longer than pasteurized milk. But to be fair to both sides, you can find non-organic UHT treated milk.


Are There Any Health Differences?


The FDA and USDA claim there are no significant differences between organic and regular milk in quality, safety and nutrition. You can read more about their report in this article from the National Dairy Council.

However, in all my research what I noticed most were conflicting reports. Reports that antibiotics were illegal to use on lactating cows, yet there were still illegal amounts in a high percentage of milk. Studies suggesting hormones have no effect on humans or cows and studies suggesting it can cause emotional and health damage to cows and may be contributing factors in some major human illnesses. From my own personal experience, however, when I switched to organic dairy the intensity of my hormone-related migraines decreased SIGNIFICANTLY.

A new study has just been published by Newcastle University in the Journal of Science of Food and Agriculture stating that organic milk is healthier for you. The study showed that cows that were allowed to graze naturally--you know, like they did in the good old days--produced milk which contained significantly higher beneficial fatty acids, antioxidants and vitamins than regular dairy cows that feed in a line at a trough. It also showed that during summer months, one of the beneficial fats in particular - conjugated linoleic acid, or CLA9 - is found to be 60% higher in organic milk than regular milk. You can read more on this study at this article.


A Word On Taste


Some commenters have mentioned a different taste in organic and regular milk.

Most traditional dairies use Holstein cows that are fed a mixture of grain, including corn. Corn is not a natural part of a cow's diet, increases the acidity in the stomachs and in turn makes the cow sicker. The "fix" is to pump them with antibiotics. If you've grown up on conventional milk, you may just be more accustomed to this taste.

Organic dairies, especially smaller, local ones, may use different breeds of dairy cows. They may have different levels of fat in the milk, different smells, or even a slightly different color of the milk. If they are fed only by grazing on fresh pasture, the flavor will probably be very different than a cow that eats dried pellets in a stall.

Even location can play a role. A Jersey cow eating fresh grass in Virginia may produce different tasting milk than a Jersey cow eating grass in Washington.


The Choice Is Udderly Yours


When I set out to write this article I was drinking regular milk. During the course of my reasearch, and in the years since, I've definitely become convinved as to the benefits of organic milk. Even our butter, yogurt, cheese and ice cream are all organic now.

And a word on certified organic: talk to your local dairy farmers at a farmers' market, or do some reasearch on the internet. Just because a dairy isn't certified organic doesn't mean it doesn't apply environmentally healthy practices. Some dairies are too small to afford all the qualifications that come along with being certified. We used to get our milk from a farm an hour north of us, where we could drive up anytime and see the cows out in the pasture, happily chomping away on fresh grass. That family's dedication to being organic was thorough, though they couldn't afford all the extras that come with certification.

So, if you don't really care about trace antibiotics, trust the FDA and want to save some cash, you can buy regular. But if you care about the impact dairies make on the environment, your local farmers and ultimately your body, you may want to consider buying organic.





Source: solorya.hubpages.com

Summer Recipe: Spicy Carrot Soup

If your gut gets very angry with you when you eat or drink anything with milk products (meaning, you get bloated and gassy due to lactose intolerance or food allergy/sensitivity), then you probably shy away from soup recipes that have the word "cream" in them. But guess what? You can make cream-based soups with almond, hemp or brown rice milk, which is precisely what this recipe does.

The main ingredient in this recipe is, as the title suggests, carrots. If you visit any farmers' market this summer, which I encourage you to do, you can find heirloom carrots -- they're perfect for this dish. They come in a variety of colours -- yellow to purple -- and have different tastes from tart to super sweet.

Carrots are a food with a ton of nutritional benefits. Not only do they help improve our vision, they also help our heart. A recent study out of the Netherlands revealed yellow and orange foods reduce the risk of cardiovascular disease. Additionally, because of their high antioxidant content, they reduce the risk of many different cancers. A wonderful source of vitamins A, C and K, carrots are also beautifying -- they're good for hair and skin.



Ingredients:

8 to 10 medium-sized organic carrots, grated
2 cups diced organic celery
2 medium-sized organic potatoes, diced
6 cups organic chicken broth or homemade chicken stock (swap with vegetable stock if you are a vegetarian)
1 garlic clove, minced
1 cup almond milk
Juice of ½ lemon
Spices to taste (Suggestions: Sea salt, fresh pepper, cinnamon, nutmeg, curry. Or, better yet, use whatever is growing in your herb garden.)


Crock-Pot (Slow Cooker) Method:

Place grated carrots, diced celery, potatoes, garlic and chicken broth in crock-pot.
Cover and cook on high setting for about four hours. Turn off heat and let contents cool.
When cooled, puree mixture in a blender or food processor. When all vegetables have been pureed, return to crock-pot. Add the almond milk, the lemon juice and, in desired amounts, the spices to your preference and taste. Cover with lid and cook on low setting for about one hour or until milk and spices have blended in. Serve warm or cold.

Even if you don't have a slow cooker, this dish can be made on the stove using a large pot. Cook vegetables in chicken broth/stock until soft and follow recipe as above. After pureeing and remaining ingredients have been added, heat thoroughly on stove top for about 30 minutes on a low setting just until milk and spices have blended in.

Place in soup bowls and garnish with a sprig of fresh parsley and grated lemon zest.

Makes eight to 10 servings.


Source: Joy McCarthy, Registered Holistic Nutritionist

Recipe: Black Bean Salad with Corn

This black bean salad with corn is great on its own, over some fresh greens, or wrapped in a sprouted grain tortilla. It uses Mexican flavors for a spicy kick, and fresh vegetables for a light and refreshing salad.

Prep time: 20 min.

Makes enough for 4 salads.





Black Bean Salad with Corn Ingredients

* 1 1/2 cups black beans (cooked measure)
* 1 cup corn
* 1 lime (or 2), zested and juiced
* 1/2 Tbsp olive or flax oil (optional)
* 1 tsp oregano, fresh or dried
* 1/2 tsp cumin
* 1/2 tsp coriander
* pinch of cayenne
* pinch salt
* 1 tomato, diced
* 1 bell pepper, any color, chopped
* 2 green onions, chopped, or a handful of chives
* 2 Tbsp fresh cilantro, minced (optional)

Black Bean Salad with Corn Directions

1. Put the beans and corn in a bowl, along with the lime zest and juice, spices, and a pinch of salt. Leave this to marinate for at least 10 minutes, or up to 2 hours. The longer you leave it, the more the flavors will infuse into the beans.
2. Stir in the rest of the ingredients and serve. I hope you enjoy this black bean salad with corn, the latest of my healthy vegan recipes.


Source: healthyveganrecipes.net

Proper Push Up Form: How To Do A Push Up

Proper Push Up Form #1: Straight Head/Neck Position

I see this as a common mistake for people who are simply not strong enough to complete a push up (usually weak chest muscles), or simply have poor posture from working on a computer all the time. The head is forced forward and down in an effort to make the push up easier. I would recommend doing knee push ups (you have to start from somewhere, right?) until you can easily keep your head in line with your torso as you do the push up in a slow and controlled motion.


Proper Push Up Form #2: Keep Shoulders Back & Stable

As some people do push ups they start shrugging their shoulders towards their ears, which forces more pressure on the triceps. Typically this is a result of weak chest muscles, or similar to the neck position, poor posture. Keeping your shoulders down, back, and stable will force your chest to work much harder, which will make the exercise more effective.


Proper Push Up Form #3: Hands Below Plane of Shoulders

If you have not developed your chest muscles, the chances are you will start your pushup with your hands above the plane of your shoulders. What I mean is that when you get ready to do a pushup, your hands are placed above your shoulders, almost in the same horizontal plane as your head. Keep your hand position slightly wider than shoulder width apart, next to the middle of your chest, which will properly work your chest, shoulders, and triceps pretty equally so they all benefit.


Proper Push Up Form #4: Pressure on Outside of Hands

While push ups are a great exercise, they can easily cause overuse injuries, especially in the wrists. Put the pressure of the weight on the outside of your hands, not the bottom of your hand/wrist, which is what I did for years. The outside of your hand is very stable and strong, which explains why MMA fighters strike with the outside of their palm. You can pretend like you are gripping the floor to help keep the pressure off your wrists. I wish I knew this one 15 years ago!


Proper Push Up Form #5: Hips and Torso Straight

In an effort to make the push up easier, oftentimes I see people either slouching their hip downward, or pushing their hips upward. By not keeping the hips and torso straight, the abs are almost taken out of the equation. Keep your hips in line with your torso to properly engage your abs and properly recruit the muscles as they were intended (chest, shoulders, triceps, and abs).


Proper Push Up Form #6: Full Range of Motion

I’ve heard a million times how you should never let your body dip below a 90 degree angle in your elbows. I think this came about because of shoulder concerns. In my opinion, I think you should use a full range of motion (just as with every other exercise) as long as it doesn’t hurt your shoulders. In fact, if I couldn’t get the full range of motion and get that stretch in my pecs and shoulders at the bottom of the rep, I probably would never do push ups. Try to get your chest to slightly graze the ground, or come within an inch of the ground.


Proper Push Up Form #7: Controlled Tempo

I think this applies to most exercises along with the full range of motion. Control the descent and push up forcefully. It’s cool if the positive phase is very quick in the beginning, but in general, a 1 second up, 2 second down count is ideal. Controlling the tempo dramatically reduces risk of injury and substantially increases muscle stimulation.





Source: www.builtlean.com

Hip Flexor 101 - Stretching Video

If you’re back to ice sports, cycling, are sitting or driving more, or have been hauling heavy packs, you may be at risk for hip flexor tightness and pain. The biggest and deepest of the hip flexors is the iliopsoas, which begins as one muscle and splits off into two, the psoas major and the iliacus. About 50% of the population also has a psoas minor muscle.

Iliopsoas trigger points can cause pain in the most unusual places, including the mid and low back, upper buttocks, hips, groin, abdomen, and pelvic floor.

Hip flexor pain can be so debilitating, you may back off from your favourite activities, have a hard time sleeping, and may not be able to stand straight without pain. Tight iliopsoas muscles can also increase scoliosis, misalign the hips, and put compression on the intervertebral disks. There are so many ways to go about releasing these deep muscles that it’s a shame for anyone to suffer because they’re tight.





Source: Youtube, calmmindpainfreebody.com