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goji berries weight lossOlive Leaf Extract Facts
Olive leaf, with an interesting history, is the first botanical s mentioned in the Bible, in the book of Genesis--Genesis 8:11); and it is mentioned later in the book of Ezekiel, which states,� The fruit thereof shall be for meat and the leaves for medicine (Ezekiel 47: 12).
Finally, the angelic vision of the tree of life, the leaves of which were used for the healing of nations is mentioned in the Book of Revelations.
Daniel Hanberry�s attempt, in 1854, to use olive leaf as a tincture, was successful, and in 1862 a bitter substance called oleuropein was discovered in the leaf.
It is oleuropein that gives olive leaf the healing ingredients. Scientists were eventually able to separate the oleuropein, and learned it is the substance that makes the olive tree resistant to insect attacks and bacterial damage. Oleuropein is removed when the olives are cured.
Ingesting of oleuropein was found, in 1962, to lower blood pressure, and increase blood flow in the coronary arteries. It is also believed to relieve arrhythmias, prevent intestinal muscle spasms, and is important for the treatment of Hepatitis C.
Olive leaf extract is now used to treat viruses and retro-viruses, and bacterial or protozoal infections--including influenza, herpes l and II, Human herpes virus 6 and 7, shingles, HIV/AIDS, chronic fatigue and Hepatitis B.
Elenolic acid, a substance extracted from oleuropein In the late 1960�s, , was found to stopped the growth of every virus it was tested against. In 1996, Morton Walker, DPM, found that use of the olive leaf extract�s flavonoids correlated with lower incidence of cardiovascular disease.
Daily consumption of olive oil and/or olive leaf extract containing phenols will potentially do the same thing.
More Olive Leaf Extract Facts
Olive oil has, in recent years , been getting wide acclaim for its nutritional benefits; , and some alternative health medicine experts say olive leaf extract is one of the strongest powerful immune system protectors.
The active ingredient of the plant�the substance that is responsible for its therapeutic benefits--is called oleuropein.
Various studies of olive leaf extract have shown even more benefits: lowering of blood pressure�in improvement of arterial blood flow; and, by lowering cholesterol, increasing cardiovascular health. Olive leaf extract can also benefit those suffering from psoriasis, general fatigue, allergies, and fevers.
How to Select an Olive Leaf Extract Supplement
1. Because the production of dietary supplements, in the U.S. is unregulated and consumers have had only a 1 in 5 chance of buying a product that contains the actual ingredients stated, people should choose a manufacturer that is pharmaceutical GMP compliant. Such facilities comply with the world�s most stringent manufacturing standards, thereby eliminating the possibility of harmful contaminants, and guaranteeing that you will get the full amount of ingredients for which you have paid.
2. Be sure the product does not contain any fillers or additives like sugar, starch, gluten, silica (sand!) or any artificial colors or flavors.
3. For the true benefits of olive leaf extract, you need to be sure your supplement is produced using standardized herbal olive leaf extract. Standardized extracts contain the highest amount of active ingredient, and, because of this, have the best potency and efficacy, providing true therapeutic benefits. Most manufacturers of nutritional supplements do not, because of their cost, use standardized extracts.
The product we personally use called Total Balance, which contains Olive leaf extract - http://www.natural-nutritional-health-supplement.com is the best supplement we have come across. We have been using this supplement for over 3 years with excellent health results.
We highly recommend you learn more about our best natural nutritional supplement if you are interested in improving your overall health.
John Gibb runs a series of health websites, We offer a free health book for subscribers to our websites newsletter. We cover everything you need to know on nutrition and how to improve your general overall health. Check out our nutrition e-book, for more information on our nutrition book.
Protein Won't Make You Fat: Myth #1
How many magazines have you read where they tell you to take in X grams of protein? How many times have you see .75g of protein per lb of bodyweight or 1g maybe 1.5 for the advanced athlete or better yet 2g for the guy who really wants to grow!
All of those calculations may or may not be correct but it depends on YOU!
FACT: The #1 protein mistake people make is: They ingest more then they need.
MYTH: Any excess won't be stored as fat so it doesn't matter.
That's right a formula needs some input to make it work for you. So here's how you can quickly and easily figure out how much protein you need. Keep in mind that protein has calories. And while it's true that protein isn't as easily stored as fat there still remains the truth that your body only needs so many extra calories to grow.
Any excess just don't disappear.
It gets stored. As fat.
And that can and will include protein.
Ingesting 10x more then you need will not make your muscles any larger but it might add to your abdominal area in a way you wish it didn't. So figure out how much protein you need and eliminate the excess calories that can potentially just turn into fat storage.
Protein Calculation Formula:
The secret to figuring out how much protein you need is not by just taking some number you found like 30g and apply it to yourself. If everybody had the same needs we would all be the same. And we both know that just isn't true. Each person is slightly different.
Let me explain. We've all heard that a person can only digest 25-30g of protein in one sitting. B.S.!
Just think about it. Does an IFBB professional bodybuilder intake the same amount of protein as the guy who's 135 lbs just starting out? Even if there is a 200 lb weight difference?
The answer might shock you. NO
Needless to say, so many people just take some number, multiply that by their body weight and that's what they think they need a day. Tell me, if a person is 35% body fat, should they use their weight or their lean weight to figure out how much protein they need?
Simple. Lean weight. Your daily protein requirements are based on your lean body weight. And how do you figure out your lean body weight?
Use the skin fold caliper home test. Go back to Question #2.
Step 1:
Take your body weight in pounds
Example: 194 lbs
Step 2:
Find your body fat % using one of the methods in Question #2
Example: 15.7% (which is .157 for the step below)
Step 3:
Take your body weight in pounds and subtract the % body fat
Example: 194 lbs - (194 x .157 = 30.45 lbs of fat) = 163.54 lbs of lean body weight
Step 4:
Take your lean body weight and multiply by 1.14
Example: 163.54 lbs x 1.14 = 186.4g of protein a day
Step 5:
Divide your daily protein requirements by 5-6 meals and that is what your protein target is for each meal.
Example: 186.4/6 meals = 31.07g of protein per meal
As you will see, a person who is 286 lbs of lean body weight will require a lot more protein. And a person who is 286 lbs should not be consuming the same amount of protein if their percentage of body fat is 35%.
But why use 1.14 for protein requirements?
The RDA recommends .75g of protein. But that's been shown to be too low for active athletes.
Some sites will recommend 2.0g of protein. But that seems a bit high and your body will have trouble absorbing that not to mention you will probably have a lot of excess calories which can lead to fat gains.
1.14-1.5 is the most efficient range for most active, healthy adults. This range will help build muscle but not lead you into a high protein diet. Feel free to adjust within that range if you feel you need more protein.
Myth Busted!
Excess protein might not be bad for you but it's still excess calories and it doesn't just go away. It gets stored. So if you've ever heard that protein can't be stored as fat, that's simply not true.
Yours for Continued Success,
Marc David
P.S. If you're really serious about exploding your muscle gains, crushing your competition, and maximizing your fat loss... then go to http://www.beginning-bodybuilding.com right away. You'll discover all my most explosive bodybuilding secrets, strategies and systems that took me over 16 years to test, fine-tune and perfect.
Marc David is a bodybuilder, writer, and author of the the e-book "The Beginner's Guide to Fitness and Bodybuilding" (BGFB): What every beginner should know but probably doesn't. The Beginner's Guide is oriented towards fitness minded men and women who are just starting or have worked out for years without results who want weight loss and to gain muscle.
To learn more about the Beginner�s Guide, visit Beginning-Bodybuilding at: http://www.beginning-bodybuilding.com
Cooking Lobster
Lobsters are one of the most delicious foods and are considered as a luxury by some. They are healthy and low in fat. Unfortunately, they taste better when cooked alive and thus cooking lobsters, for some people, can really be a difficult task what with boiling or cutting them when still alive. However, certain specific cooking methods need to be followed to speed up the killing process.
For boiling lobsters, a large pot full of rolling boiling water needs to be added with salt and lemon juice. For a 12 to 14 quarter pot, the water level needs to be at least 6 inches high. Once the water is at full boil, the lobster has to be dropped head first inside the pot. In case of trying the reverse, the lobster might crawl back out of the pot. For a lobster weighing 1 lb, the ideal cooking time would be 12 minutes whereas for a 1.5 lb lobster the time would be 15-18 minutes. A 2 lb lobster needs about 22 minutes for proper cooking. The boiled lobsters can be removed from the water once the shells are bright red and then can be served with melted butter. Lobsters get overcooked very quickly and to avoid this, they need to be taken out as soon as the time is up and placed on grocery bags or paper towels for draining.
For steaming lobsters, they need to be placed inside the pot, along with something with holes at the bottom of the pot, so that the lobsters are never able to sit in the water. A 10-quarter pot might need an inch of water added with salt. While lobsters under 2 lbs require 10-12 minutes of cooking, 15-20 minutes would be needed for those over 2 lbs.
Live lobsters may not be ideal for broiling. Individuals can kill them by stabbing them through the ?T? mark on their head, appearing right behind the eyes. A sharp knife is essential to cut through the center of the shell followed by cracking the shell and prying the sucker open by hands. Claws can also be cracked but not removed. For broiling, the lobsters are brushed with melted butter and placed on a preheated pan or broiler with the shell side down until they are heated through.
Lobster provides detailed information on Lobster, Lobster Tails, Lobster Recipes, Maine Lobster and more. Lobster is affiliated with Salmon Fishing.
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