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BOOT CAMP if you DARE!!!! |
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Patricia Burdick has made arrangements with Fleishmann Park, across from Coastland Mall, to start Boot Camp in July. Boot Camp is designed to be a fun, energetic small group class. You will receive a full body workout from your head to your toes.
Work on your balance, core training, and overall strength with your friends or family. Patricia will guide you through the training, but you'll be able to work at your own ability level. The classes will be held on Tuesdays and Thursdays from 7 a.m. to 7:45 a.m.
If you have any questions or would like to take the class but the time or days are not convenient let us know. You can sign-up online at www.naplesfitness.com. Just click on the Boot Camp banner and you are ready to train!! Please forward to any friends or family members who might be interested. Or you can call Patrisha at
272-6747.
The Fitness Inside & Out staff
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Not another suplement:
Fitness Inside & Out Conducting Food Sensitivity Research
As many of you know, I have a growing interest in the connections between food additives, nutrition and health. I have been working on organizing a data-driven research project that I hope will benefit our clients as well as others in the health community.
The goal is to collect information through a confidential survey and then analyze this data to see trends in diet, vitamin and mineral deficiencies, and medications.
We hope through this comprehensive survey process that we will be able to provide clients with an analysis of their individual needs and food sensitivities and suggest ways for clients to alter their diets.
Through more methodical research and data analysis we hope to ultimately help clients achieve healthier lifestyles that allow them to reduce their medications.
I feel that ultimately it is your choice to make lifestyle changes. So often though, I'm finding that clients aren't aware of their individual blood profiles, food sensitivities, or vitamin and mineral deficiencies. While many of you may have ongoing conversations about these topics with me or your trainer, the questionnaire will allow us to take a more methodical approach to client care and research.
Why do we care about this? Because more and more research is showing that simply taking a multi-vitamin is not the answer to calcium or other mineral deficiencies.
The best way for your body to absorb and utilize vitamins and minerals is through natural food sources. If you need additional supplementation, then this should be done solely because you have a deficiency in those vitamins or minerals.
For example, research suggests that type O and type A blood types have almost completely different food sensitivities, digestive enzymes, and inflammation concerns. If you don't realize what food sensitivities you have, how can you be sure the vitamins and mineral supplements you're taking are getting properly absorbed?
Also, we want clients to realize that various food additives, artificial sweeteners, diet sodas, caffeine, alcohol and processed foods may inhibit the absorption of the vitamins and minerals you think you're getting though supplements.
To this end, I am working on a chart of vitamin and mineral food sources along with their anti-nutrients - the substances that can inhibit absorption of these vitamins and minerals.
To bring new research and information to clients, Fitness Inside & Out has launched a blog at www.fitnessinsideandout.com. You can also access the blog through our web site at www.naplesfitness.com
I hope you will help me with this data collection and research effort. I am interested in using data and research to help clients take charge of their health.
Too often I'm hearing that clients' doctors have prescribed more medication or suggested more supplements without conducting in-depth blood analysis or finding out detailed information about diet and eating habits.
I hope to have the survey completed within the next month and would appreciate your input and suggestions.
Mike Edwards
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| Recipe Connection |
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Quinoa, Corn, and Tomato Salad with Chive-Infused Oil
Ingredients
1 1/2 cups water
1 cup uncooked quinoa
1 cup fresh corn kernels (about 2 ears)
1 cup cherry tomatoes, halved
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons Chive-Infused Oil
2 tablespoons fresh lime juice
2 tablespoons white wine vinegar
1/4 teaspoon salt
1 garlic clove, minced
Preparation
Combine 1 1/2 cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork. Combine quinoa, corn, tomatoes, and parsley in a medium bowl. Combine Chive-Infused Oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss well to coat. Let stand 10 minutes before serving.
Yield
6 servings (serving size: 2/3 cup)
Nutritional Information
CALORIES 179(34% from fat); FAT 6.7g (sat 0.7g,mono 4.1g,poly 1.3g); IRON 2.2mg; CHOLESTEROL 0.0mg; CALCIUM 20mg; CARBOHYDRATE 26.1g; SODIUM 145mg; PROTEIN 5.2g; FIBER 2.4g
Chive Infused Oil
Ingredients
3/4 cup extravirgin olive oil
1/2 cup (1-inch) slices fresh chives
1/2 teaspoon salt
Preparation
Place all ingredients in a blender; pulse 6 times or until chives are very finely minced. Strain mixture through a fine sieve into a bowl, and discard solids. Store in refrigerator in an airtight container for up to 2 weeks. Yield
3/4 cup (serving size: 1 1/2 teaspoons)
Nutritional Information
CALORIES 63(100% from fat); FAT 7g (sat 1g,mono 5.4g,poly 0.6g); IRON 0.0mg; CHOLESTEROL 0.0mg; CALCIUM 0.0mg; CARBOHYDRATE 0.0g; SODIUM 49mg; PROTEIN 0.0g; FIBER 0.0g
Source: Cooking Light |
| Cardio Corner |
Here are May's Top 5 Cardio Logs, based on number of minutes:
#1) PMF = 1,545
#2) SH = 1,130
#3) JWM = 936
#4) JF = 810
#5) SA = 555
Anyone with over 1,000 minutes is logging over 32 minutes of cardio a day |
| Staff Contacts |
Maristella Battilana: 601-7502
Patricia Burdick: 272-6747
Mike Edwards: 272-4111
Dustin Finucan: (305) 987-9866
Will Healy: 348-5797
Janet Herrberg: 293-8068
Susan Minor: 537-4583 | |
