ONE OF OUR FAVORITE PLACES
 PROTEIN BAR is Chicago's hip new healthy food restaurant. Located steps from the Willis Tower, PROTEIN BAR specializes in menu items that are high in protein and fiber and low in refined sugar. PROTEIN BAR was founded by Chicagoan Matt Matros, who lost 50 pounds on a high-protein diet after growing up as "the fat kid." Coming this summer, PROTEIN BAR is opening three additional locations - hopefully near you! A River North location in April, another Loop location in May, and a West Loop location in June. Check out www.proteinbarchicago.com. for more details.
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WHAT THE TRAINER'S EAT FOR LUNCH
Alexa: 1 piece of Ezekial Bread with either 2 slices of turkey, chicken or vegetarian protein substitute, avocado, sprouts, hummus, tomato. 1/2 cup greek yogurt with bluberries, flax, chopped almonds or walnuts, and 1/2 teaspoon agave nector.
Becky: Two chicken sausage links from whole foods dipped in mustard. Veggies and hummus.
Brent: Homemade chili or chili from Whole Foods (enjoys the bison chili). On workout days will have small turkey meatloaf and cumin roasted sweet potatoes, both from Whole Foods.
Daryl: Green salad with 2-oz. of lean protein (turkey, chicken breast or tuna), chopped veggies with a little hummus and vinegar for dressing plus a bowl of soup. Some of Daryl's favorites are lentil, split pea and navy bean.
Denise: At work a good lunch example is a "breadless" lunch. Boars Head oven-roast chicken breast rolled around a small slice of raw milk cheddar cheese (by Organic Valley). Usually have 3-4 of these roll-ups with a small mixed salad or cole slaw. No gluten, no nitrates. Water to drink.
Keith: Four soft-boiled eggs with a side of cucumbers. Chopped salad with olive oil dressing on the side.
Molly: Usually has one of the following four soups:
Healthy Choice Chicken Tortilla
V8 Roasted Red Pepper
V8 Garden Broccoli
Pacific Natural Foods Spicy Black Bean
Usually pairs one of these soups with a half turkey sandwich, hummus and carrot chips or an apple/Asian pear.
Theresa: Greek yogurt with 1/2-oz raw walnuts or a large green salad with egg or chicken and lots of assorted veggies from the salad bar. Olive oil with balsamic dressing made from home.
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Quick Links
To schedule your workout online:
www.mindbodyonline.com
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CITYWIDESUPERSLOW
1901 N. Clybourn Ave. Suite201
Chicago, IL 60614
773-281-SLOW www.citywidesuperslow.com
SEND COMMENTS TO:
info@citywidesuperslow.com
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CWSS WEIGHT LOSS CHALLENGE BEGINS!
With an overwhelming response from you, our clients, the first ever CWSS Weight Loss Challenge is on!
Beginning the week of February 7th and running for eight consecutive weeks over 30 CWSS clients will weigh in, workout and talk through weight loss strategies for success. Each client is committed to a strict 8-week workout and weigh in program while keeping a daily journal. We will help each client attain their individually chosen goal and will meet weekly to reassess what is working and what's not.
This is a pilot program for CWSS that we hope to implement as a regular program. We have your enthusiastic cooperation from this initial challenge and as the weeks go on we will continue to report back to you.
Our goal is to offer another way to support you in your efforts to stay strong and healthy. The CWSS Weight Loss Challenge (WLC) is not a specific diet, instead we offer the possibility of being mindful in all things related to food.
Don't forget this is a challenge. You are working to make your goal. If you have time to come in and workout more than once a week during the challenge it will help you reach your goal.
The Five Free CWSS workouts will be awarded to all those who reach their goal by the week ending April 2nd.
Good Luck!
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SATURATED FAT AND THE AMERICAN DIET
By Keith Morton
CWSS Partner
"Eat less saturated fat: that has been the take-home message from the U.S. government for the past 30 years. But while Americans have dutifully reduced the percentage of daily calories from saturated fat since 1970, the obesity rate during that time has more than doubled, diabetes has tripled, and heart disease is still the country's biggest killer. Now a spate of new research, including a meta-analysis of nearly two dozen studies, suggests a reason why: investigators may have picked up the wrong culprit. Processed carbohydrates, which many Americans eat today in place of fat, may increase the risk of obesity, diabetes and heart disease more then fat," according to the Scientific American.
That describes the popular and government endorsed theory on health and fat loss. Consider the typical breakfast: Cereal, skim milk, dry toast, orange juice. Almost fat free and loaded with carbs. Carbs that, once digested, turn very quickly to sugar. Sugar stimulates insulin production and screws up our appetites. There are 15,000 low fat products. All usually contain more sugar or processed grains. Some people have actually developed an aversion to fat. Probably the greatest crime of all is the disposing of billions of egg yolks; the part that has all the nutrients; so that people could consume the famous egg white omelet.
The trend is changing. Even though fat has twice as many calories as carbohydrates or protein, it does something that has been overlooked for years: it satisfies hunger. This transition started with the acceptability of "good" fats. Those were monounsaturated from the likes of the avocado or olive. We went from all fat is good to differentiating good and bad fat. Of course almost everyone knows that trans fats are basically a man-made concoction that have given foods the shelf life of a brick. A truly evil product that years ago made margarine "healthier" than butter or lard. However, "bad" also included saturated fat. Which largely comes from animals and a few plants like coconut and palm. The big revolution is that many studies are finding that saturated fat is being unjustly maligned.
Humans, whether we agree with it morally or not, have been eating animals for millions of years. Although those animals weren't as "marbled" as today's cattle, the most coveted parts were the fattiest. Consider this: Saturated fat has been consume for eons; low fat has existed 30 years; which one sounds like the right way to go?
There are many authors that elaborate on the benefits of fat and how it controls insulin production. Yes, the granddaddy was Robert Atkins. However there are many more: Michael and Mary Dan Eades; Dana Carpenter; Johnny Bowden; Richard Bernstein; just to name a few. The current premier guru is author Gary Taubes.
Changing conventional wisdom is hard and takes time. As an uncredentialed student of diet and fitness, I can unequivocally state that the trend is clear. Even if you question this, one thing for sure, enjoy your whole egg omelet.
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