Nutrition Labels: Part 2-
There are additives that may be added to healthy foods to help extend shelf life and prevent reactions (quicken heartbeat, rashes wheezing, upset stomach, dizziness or fainting) in some according to Clean Eating Magazine’ March issue. The FDA did ban the use of sulfiles on raw fruits and vegetables.
Yeast extract and hydrolyzed vegetable proteins are used as flavor enhancers to processed foods (including fake meat products, veggie burgers and chicken broth. The ingredients in these products are similar to MSG and may cause headaches in some people.
The third added ingredient is in preservatives the most processed foods. The trade off for extended shelf life is the possible connection to cell damage when combined with ascorbic acid (vitamin C) because the combination creates the chemical benzene, a know carcinogen.
Best advice? Eat clean! Try to cut out processed foods and see the rewards of a healthy system and more energy
Wednesday Workout - 5/5/10:
The wave-exercise machine - 30 minutes
Strength train-rapid activation weight train ( 3 sets X 10 reps)
dumbbell step ups
dumbbell front squats- 8 lb
'abduction- 70 lb
adduction- 70 lb
back hyperextention
curl ups ( feet on bench)
standing calf raises- 40 lb bar
back squats- 40 lb bar
stiff leg lifts- 40 lb bar
walking lunges- 20 steps
Wednesday Food Diary- 5/5/10:
Breakfast-
apple (67 cal.)
Whole wheat toast- (85 cal)
3/4 cup egg whites, 1/2 cup spinach, 1/2 cup purple cabbage, 2 oz non fat feta cheese(118 cal)
A.M. Snack-
1 cup pasterized egg whites (120 cal)
1 scoop protein powder shake mix ( 110 cal)
Lunch-
4 oz tuna steak (230 cal)
Salad- 1 whole beet, 1/2 yellow sweet pepper, 1/3 cup purple cabbage, sprinkle or organic black beans (120 cal.)
P.M. Snack-
8 organic, roasted, so-salt added almonds ( 65 cal)
1 large apple ( 75 cal)
Dinner-
1/2 acorn squash (80 cal)
1/4 cup brussel sprouts (22 cal)
3/4 cup zuchinni, onions, mushrooms, EVOO ( 48 cal)
Dessert-
1 low calorie ice cream bar ( 120 cal)
TOTAL CALORIES-1260
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