The Real Reason People Get Fat
So many people struggle with their weight.
They eat well – according to what they think is healthy anyway, they exercise and maybe even lose a few pounds.
But most people are on a constant roller coaster, and often times end up weighing more, depite their efforts.
Much of the research I’ve done points to the fact that the conventional recommendations on losing weight, ie: cut down on fat and calories and exercise more, aren’t necessarily the answer.
More and more statistics are pointing to excess insulin from “Insulin Resistance” as the primary reason people are not able to lose weight.
In addition to making people fat, insulin resistance has also been linked to: Coronary artery disease, Hypertension, Adult onset diabetes, Obesity, Stroke and Alzheimer’s.
The cause of Insulin Resistance is too many carbohydrates – specifically from refined flours and sugars that are in so many of the foods available today and often marketed as “low-fat diet foods”.
To lose and keep off weight and prevent many of the diseases caused by too much insulin, it’s important to eliminate as many simple carbs as possible, eat more protein, healthy fats and non-starchy vegetables and limit the total healthier complex carbs from whole grains and fruits in any given meal.
Discover more ways to boost your metabolism, lose fat and gain energy. Watch my free video HERE.
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To Your Health!
Lisa Maghrak
P.S. My free video explains 9 Secret Tips for Boosting Your Metabolism, Reducing Body Fat and Increasing Your Energy Levels 100% Naturally!
How to Make Ghee (Clarified Butter)
Ghee (also known as Clarified Butter) is an awesome addition to every kitchen!
Ghee is not only an extremely delicious oil to cook with but it’s also very healthy and has a high smoke point. One of the reasons for it’s health benefits is that – if made with grass-fed butter – it is loaded with Conjugated Linoleic Acid or CLA. To read more about CLA check out my other blog post HERE.
The one downfall of Ghee is that it is fairly expensive to buy a high quality grass-fed jar of Ghee at the store. For example, I recently noticed that an 8 oz jar of grass-fed ghee at a local health food store was around $12.00 or $1.50/oz. I’ve seen it much higher than that too!
That is why I recommend making it yourself. It’s really easy to do and costs a lot less! (I just made about 20 oz and it cost me just under $8.00 or $0.40/oz!!)
Here’s How To Make Your Own Ghee
1) Start with High Quality Butter (very important to insure you are getting all the health benefits). I recommend either Kerry Gold Grass Fed or another Organic Pastured Butter. Most people recommend using unsalted butter but I have used both depending on what I could find. (1 pound of butter will make approximately 14 oz of Ghee)
2) Slowly melt in a pan over medium heat.
3) Once the butter melts and begins to bubble, lower heat slightly and continue to cook at a low simmer. There will be a layer of foam on the top. This is the milk protein beginning to separate from the oil. You may use a fine mesh or slotted spoon to skim the foam off the top if you want but it is not necessary. (I removed some for the picture but left the rest)
4) Continue simmering for about 20 – 25 min until the butter solids are completely separated. There will be a slight layer on top and light bits on the bottom of the pan.
5) Turn heat up slightly and cook about 5 more minutes until it pretty much stops bubbling and the pieces at the bottom turn golden brown. Be very careful not to burn them.
6) Remove from heat. Skim off and discard top layer. (I don’t always skim it off and it seems to be just fine)
7) Once it cools down a bit, pour into a clean, dry glass container by straining through a very fine mesh strainer or a double layer of cheesecloth.
8) Discard solid pieces on the bottom of the pan.
9) Store Ghee at room temperature or in the fridge if you prefer it to be more of a solid. (As long as the container is clean and dry, ghee has a very long shelf life even at room temp.)
Delicious Ghee! Let cool and store in cupboard or fridge.
10) ENJOY! Use your Ghee for cooking (great for high heat), as a spread on toast or butter on popcorn! I especially love it when making eggs because it adds a wonderful flavor and doesn’t brown when heated like regular butter does! I also use it (sometimes mixed with coconut oil) to make out of this world popcorn! 🙂
*Because the lactose and casein proteins are removed, it is tolerated by most people with dairy sensitivities. Yay!!
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To Your Health!
Lisa Maghrak
P.S. Eating more healthy fats is a great way to help boost your metabolism! For more great tips, check out my video recording that explains 9 Power Tips for Boosting Your Metabolism, Reducing Body Fat and Increasing Your Energy Levels 100% Naturally!
9 Tips to Boost Your Metabolism, Promote Fat Loss and Increase Your Energy Levels Naturally!
Join me on Thursdays at 11:00 am CT for a “Live Hangout” and Q&A.
I’ll be sharing 9 Power Tips to Supercharge Your Metabolism, Promote Fat Loss and Increase Your Energy Levels Naturally!
Click here to check it out or learn more!
Not available at that time? Request a recording at www.22s.com/wellnessmatters
Make sure to share the love by reposting and sharing this with those you think would be interested!
Also, if you have any questions feel free to contact me.
To Your Health,
Lisa Maghrak
PS Are you a health nut? Make money doing what you love and help others live healthier too! Click here to learn how you can start profiting from your passion!
Study finds Heart Disease linked to Vitamin D deficiency
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Who’s not concerned about Heart Disease?? After all, it’s the leading cause of death for both men and women in the U.S. today.
According to a recent article posted on the Vitamin D Council’s website, a study on Vitamin D deficiency found that “the deficiency also nearly doubled a person’s likelihood of dying, but correcting the deficiency with supplements lowered their risk of death by 60 percent.” That’s quite amazing! Click to read the entire article.
Vitamin D Council recommended amounts:
Based on the body’s indicated daily vitamin D usage, Vitamin D Council recommends the following amounts of supplemental vitamin D3 per day in the absence of proper sun exposure. Due to the variable response discussed above, these are only estimated amounts.
- Healthy children under the age of 1 years – 1,000 IU.
- Healthy children over the age of 1 years – 1,000 IU per every 25 lbs of body weight.
- Healthy adults and adolescents – at least 5,000 IU.
- Pregnant and lactating mothers – at least 6,000 IU.
Additionally, children and adults with chronic health conditions such as autism, MS, cancer, heart disease, or obesity may need as much as double these amounts.
Tolerable Upper Intake Level
The US Government’s Tolerable Upper Intake Level (UL) for vitamin D is set at 4,000 IU per day. While this is a step in the right direction from the previous UL at 2,000 IU per day, in some situations – such as with those who are obese – it may still be too low. An upper limit this low will also result in the prevention of adequate doses from being used in studies, greatly curtailing our understanding of vitamin D’s physiological effects as well as the true extent of its treatment potential. 5 6 7
Experts agree the Upper Limit for vitamin D should be raised to 10,000 IU per day.
Current expert consensus is that the US Government UL for vitamin D is too low and that it should be raised to 10,000 IU per day. 6 7 8 Since this is the amount one would naturally produce in their skin from sun exposure, it is considered safe. 9
To Learn More, Visit http://www.vitamindcouncil.org/
I buy my Vitamin-D3 here
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Also, if you have any questions feel free to ask them below.
To Your Health,
Lisa Maghrak
PS Are you a health nut? Make money doing what you love and help others live healthier too! Click here to learn how you can start profiting from your passion!
GMOs – are they dangerous to your health?
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Scientists have linked GMOs to serious health problems. Most ingredients containing corn and soy have come from geneticially engineered crops. These crops are becoming weed resistant which requires farmers to apply stronger and more dangerous pesticides. The word ‘natural’ on the label means nothing. Eat Organic or until all labels require full disclosure, assume there are GMOs in processed and boxed foods and at the very least, look for those labeled non-GMO!
According to the Global Healing Center common genetically modified US food crops include:
- Corn
- Soy bean
- Sugar cane
- Tomatoes
- Potatoes
- Sweet peppers
- Bananas
- Strawberries
- Zucchini
- Pineapples
- Cocoa beans
- Yellow squash
Common processed foods made with GMOs include:
- Popcorn
- Canola Oil
- Cottonseed Oil
- Soy Sauce
- Frozen Pizza
- Frozen Dinners
- Dry Cereal
- Baby Formula
- Canned Soups
- Cookies
- Ice Cream
- Aspartame Sweetener
Please Support and Push for Labeling GMOs!!
To learn more, read more about GMOs at the Global Healing Center website.
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To Your Health,
Lisa Maghrak
PS Are you a health nut? Make money doing what you love and help others live healthier too! Click here to start profiting from your passion!
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CLA (Conjugated Linoleic Acid) and Fat Loss
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CLA (Conjugated Linoleic Acid) and Fat Loss
CLA is a powerful fatty acid when it comes to losing weight and actual fat loss. It is a good fat found in nature and has many health benefits. In addition to being a potentially powerful cancer fighter, CLA has been shown to reduce body fat while at the same time helping to preserve muscle fibers in the body.
The Many Benefits of Conjugated Linoleic Acid (CLA)
CLA has a plethara of benefits that include but are not limited to:
- Improving metabolism
- Increasing muscle mass and muscle tone by helping people who exercise reduce body fat and increase lean muscle mass.
- Reducing adominal fat
- Lowering cholesterol and triglycerides and improving heart health
- Preventing and treating diabetes by lowering insulin resistance.
- Boosting immunity
- Fighting all three stages of cancer: initiation, promotion, and progression. CLA also reduces the potency of the dangerous carcinogens that cause cells to mutate.
Best Sources of CLA
CLA is present in human breast milk (at higher levels in women who eat meat and dairy from grass fed animals) but as we age, we need to look to other dietary sources. The best sources of CLA include meats, dairy, butter and eggs from grass-fed animals.
In addition to having leaner protein and less fat, grass fed animals have as much as 500 times the amount of CLA. Opt for the higher fat version to ensure the highest amounts of CLA. This may be hard for many people to understand as we have been forever inundated with the message that fat is bad and red meat and high fat dairy is unhealthy. Trust that the closer the food is to how it was originally created long, long ago (before mass production and marketing took over), the better it is for you and your health.
It’s also important to look for organic options to ensure they have been raised without the added antibiotics and hormones found in conventionally raised animals. In fact, conventional grain fed animals have actually been linked to not only increased disease, but to an increase in body fat especially around the midsection.
It is best to get CLA from your diet as supplements are often times synthetic and do not have the same benefits. Any supplements should be made from the highest quality CLA and be guaranteed to have no stimulants or harsh chemicals.
If you enjoyed this post, please comment and share if you want more content like this Also, if you have any questions feel free to ask them below.
To Your Health,
Lisa Maghrak
PS Are you a health nut? Make money doing what you love and help others live healthier too! Click here to start profiting from your passion!
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