Aerobic exercise should be included in the program of any individual interested in getting and staying lean. Everybody knows that aerobic exercise burns calories; what is not so well know is that aerobic exercise increases the capacity of the body to burn fat.
Strength training is anaerobic (without oxygen) exercise. It requires short bursts of high-intenstiy effort. The energy for this type of stop-and-go exercise comes from glycogen, a carbohydrate, stored in the muscles. Weight training burns almost no fat, because fat cannot be converted to energy fast enough. Aerobic (with oxygen) exercise, on the other hand, is low-intensity effort that can be continued for a long period of time. The energy for aerobic exercise comes mainly from fat.
Champion marathon runners are veritable fat burning machines. Long-distance runners hit the wall when they use up the glycogen stored in their muscles. These type of athletes, in essence, train their bodies to conserve glycogen and burn fat. They do this through aerobic exercise. Aerobic exercise (prolonged continuous exercise) stimulates the production of enzymes that convert fat into energy. The more fat-burning enzymes an individual has, the better he or she is able to burn stored fat. In technical terms, aerobic exercise increases the ability to mobilize or metabolize fatty acids. Fatty acids, from fat deposits or from a recent meal, are carried by the blood to muscle cells. Fat-burning enzymes enable your muscles to use the fatty acids as fuel.
Marathon runners are lean not only because they burn a lot of calories through running, but also because they have developed the capacity to use their body fat as fuel. People who are out of shape, and have few fat-burning enzymes, burn mostly carbohydrates (rather than fat) for fuel. Fit people, on the other hand, burn fat readily. This is true during exercise and at rest. The fat-burning benefits of aerobic exercise go on around the clock. If you are aerobically fit, you burn more body fat even when you are sleeping.
The benefits of aerobic fitness cannot be touted enough. They lead to efficient pulmonary and circulatory systems as well as to a lean, fit, good looking body. Start an aerobic program slowly, maybe about 10 minutes per day of fast walking, then increase it gradually until you are walking at least 30 minutes five or six days per week. Here is to your long life and fitness!
Dallas Cove is the author. If you are interested in excellent fat burning and weight loss information, please pay us a visit at this website: http://Greystoke.AllInOneHealth.com
Showing posts with label nutrition. Show all posts
Showing posts with label nutrition. Show all posts
Saturday, July 25, 2009
Monday, July 20, 2009
Antibiotic-Resistant Disease Affecting People and Swine
The antibiotic-resistant bacteria Extended Spectrum Beta Lactamase (ESBL) is killing both people and swine in Denmark.
The bacteria has been implicated in the deaths of a number of cancer and liver disease patients. The number of infected patients jumped 50 percent last year.
Health officials stated that the bacteria is being transmitted to humans through pigs. The increased use of antibiotics in agriculture may be behind the spread of the resistant strain.
ESBLs are Extended-Spectrum Beta-Lactamases and are actually enzymes produced by certain types of bacteria, which renders the bacteria resistant to the antibiotics commonly used to treat them.
ESPBLs were fist discovered in the mid-1980s. At the time they were mostly found in the Klebsiella species of bacteria, in hospital intensive care units. Until recently, only a few people were affected by this bacteria and it didn’t appear to be cause for concern.
That has now changed. According to the British Health Protection Agency (HRA), a new class of ESBL (called CTX-M enzymes) has emerged, which are now being widely detected among E. Coli bacteria. These ESBL-producing E. Coli are resistant to penicillin and cephalosporin, and are becoming more frequent in urinary tract infections.
Other species of bacteria that can now produce ESBLs include:
K. pneumoniae, K. oxytoca, Salmonella, Proteus mirabilis, Pseudomonas aeruginosa.
The problem appears worse than we think!
According to a study published October 2007 in the Journal of the American Medical Association (JAMA), there were close to 100,000 cases of invasive methicillin-resistant Staphylococcus aureus (MRSA) infections in the United States in 2005, which led to more than 18,600 deaths.
To put that number into perspective, HIV/AIDS killed 17,000 people that year.
This was the study that propelled MRSA into the news last year, combined with a number of school outbreaks that took place around the same time. Discussions focused largely on reducing medical over-use of antibiotics, and proper hygiene such as washing your hands with soap and water to reduce the spread of infectious disease.
But little has been said about the rampant over-use of antibiotics in agriculture, which is a MAJOR source of human antibiotic consumption, and hence increased antibiotic resistance.
Agriculture as a Source of Antibiotic Resistance:
Both MRSA and EXBL are being traced back to animals raised for food production, especially pigs.
These animals are often given antibiotics at low doses for disease prevention and growth promotion. Animals receiving antibiotics in their feed gain 4 to 5 percent more body weight than animals that do not receive antibiotics, but the price is high for you, and the consumer, because this practice also creates the perfect conditions for antibiotic resistance to flourish.
Denmark’s health officials claim they’re unsure of how farmers and veterinarians, who have not consumed infected meat, are becoming infected. However, according to research cited on Johns Hopkins website, the main reservoir of these organisms is in the low digestive tract, and they can persist within the gastrointestinal tract for months. So perhaps the answer does not have to be all that complicated.
So, the meat industry practice of using antibiotics is indeed a driving force behind the development of antibiotic resistance in a now wide variety of bacteria that cause human disease.
The long stalemate on this issue constitutes a struggle between strong science and bad politics. The FDA finally banned the use of fluoroquinolones from agricultural use in August 1997, but not without the Bayer Corporation kicking and screaming in vehement opposition. After all, antibiotics for livestock use is beg business. It constitutes about 70 percent of ALL antibiotic use! They couldn’t replace that market with human consumers even if they tried.
Other Agricultural Sources of Antibiotics:
Another heavily tainted meat product you should stay away from is conventionally raised chicken. A 2006 study published in the Journal of Infectious Diseases found that bacteria from conventional chicken and from people who ate the chicken became resistant to Synercid, a strong antibiotic used to treat antibiotic-resistant bacteria. In essence, it can cause resistance to the last lines of defense currently available in the modern medicine cabinet.
It also found that it was rate to find resistant bacteria among antibiotic-free chicken, while the majority of bacterial isolates from conventional poultry were resistant.
But, the ramifications of using antibiotics in agriculture don’t end there. Antibiotics filter down through the food chain in sometimes non-suspected ways.
Antibiotics are also being transferred, via manure, into your food supply.
A 2007 study in the Journal of Environmental Quality looked a whether food crops will accumulate antibiotics from soil covered with antibiotic-containing manure.
In a greenhouse setting, corn lettuce and potatoes were grown on soil that contained hog manure with a commonly used veterinary antibiotic added.
The antibiotics were absorbed by all three crops, into both their leaves and tissue. Meanwhile, the antibiotics also transferred to the potato tubers, suggesting that root crops like carrots, radishes and potatoes may be particularly at risk of antibiotic accumulation.
These finding unfortunately also have implications for organic farmers, who often use manure as their main source of fertilizer. And, as it stands, manure that contains antibiotics is still allowed under the organic label.
How to Avoid Excessive Antibiotic Exposure
So how can you ensure that the food you feed to yourself and family is pure and healthy?
Apart from growing it yourself, you best option is to get to know a local farmer near you, one who uses non-toxic farming methods. If you live in an urban area, there are increasing numbers of community-supported agriculture programs available that give you access to healthy, locally grown foods even if you live in the heart of the city.
If you are looking for a safer alternative to commercially raised beef please be sure to check out grass-fed beef. Grass-fed cattle are not routinely fed antibiotics. They may occasionally receive them for an infection, but that would be the rate exception, and even then they are only used for a few days.
The author is Dallas Cove. Natural is best, organic superior. To learn more about this subject and how to undo any negative effects you may already have acquired, visit: http://Greystoke.AllInOneHealth.com
The bacteria has been implicated in the deaths of a number of cancer and liver disease patients. The number of infected patients jumped 50 percent last year.
Health officials stated that the bacteria is being transmitted to humans through pigs. The increased use of antibiotics in agriculture may be behind the spread of the resistant strain.
ESBLs are Extended-Spectrum Beta-Lactamases and are actually enzymes produced by certain types of bacteria, which renders the bacteria resistant to the antibiotics commonly used to treat them.
ESPBLs were fist discovered in the mid-1980s. At the time they were mostly found in the Klebsiella species of bacteria, in hospital intensive care units. Until recently, only a few people were affected by this bacteria and it didn’t appear to be cause for concern.
That has now changed. According to the British Health Protection Agency (HRA), a new class of ESBL (called CTX-M enzymes) has emerged, which are now being widely detected among E. Coli bacteria. These ESBL-producing E. Coli are resistant to penicillin and cephalosporin, and are becoming more frequent in urinary tract infections.
Other species of bacteria that can now produce ESBLs include:
K. pneumoniae, K. oxytoca, Salmonella, Proteus mirabilis, Pseudomonas aeruginosa.
The problem appears worse than we think!
According to a study published October 2007 in the Journal of the American Medical Association (JAMA), there were close to 100,000 cases of invasive methicillin-resistant Staphylococcus aureus (MRSA) infections in the United States in 2005, which led to more than 18,600 deaths.
To put that number into perspective, HIV/AIDS killed 17,000 people that year.
This was the study that propelled MRSA into the news last year, combined with a number of school outbreaks that took place around the same time. Discussions focused largely on reducing medical over-use of antibiotics, and proper hygiene such as washing your hands with soap and water to reduce the spread of infectious disease.
But little has been said about the rampant over-use of antibiotics in agriculture, which is a MAJOR source of human antibiotic consumption, and hence increased antibiotic resistance.
Agriculture as a Source of Antibiotic Resistance:
Both MRSA and EXBL are being traced back to animals raised for food production, especially pigs.
These animals are often given antibiotics at low doses for disease prevention and growth promotion. Animals receiving antibiotics in their feed gain 4 to 5 percent more body weight than animals that do not receive antibiotics, but the price is high for you, and the consumer, because this practice also creates the perfect conditions for antibiotic resistance to flourish.
Denmark’s health officials claim they’re unsure of how farmers and veterinarians, who have not consumed infected meat, are becoming infected. However, according to research cited on Johns Hopkins website, the main reservoir of these organisms is in the low digestive tract, and they can persist within the gastrointestinal tract for months. So perhaps the answer does not have to be all that complicated.
So, the meat industry practice of using antibiotics is indeed a driving force behind the development of antibiotic resistance in a now wide variety of bacteria that cause human disease.
The long stalemate on this issue constitutes a struggle between strong science and bad politics. The FDA finally banned the use of fluoroquinolones from agricultural use in August 1997, but not without the Bayer Corporation kicking and screaming in vehement opposition. After all, antibiotics for livestock use is beg business. It constitutes about 70 percent of ALL antibiotic use! They couldn’t replace that market with human consumers even if they tried.
Other Agricultural Sources of Antibiotics:
Another heavily tainted meat product you should stay away from is conventionally raised chicken. A 2006 study published in the Journal of Infectious Diseases found that bacteria from conventional chicken and from people who ate the chicken became resistant to Synercid, a strong antibiotic used to treat antibiotic-resistant bacteria. In essence, it can cause resistance to the last lines of defense currently available in the modern medicine cabinet.
It also found that it was rate to find resistant bacteria among antibiotic-free chicken, while the majority of bacterial isolates from conventional poultry were resistant.
But, the ramifications of using antibiotics in agriculture don’t end there. Antibiotics filter down through the food chain in sometimes non-suspected ways.
Antibiotics are also being transferred, via manure, into your food supply.
A 2007 study in the Journal of Environmental Quality looked a whether food crops will accumulate antibiotics from soil covered with antibiotic-containing manure.
In a greenhouse setting, corn lettuce and potatoes were grown on soil that contained hog manure with a commonly used veterinary antibiotic added.
The antibiotics were absorbed by all three crops, into both their leaves and tissue. Meanwhile, the antibiotics also transferred to the potato tubers, suggesting that root crops like carrots, radishes and potatoes may be particularly at risk of antibiotic accumulation.
These finding unfortunately also have implications for organic farmers, who often use manure as their main source of fertilizer. And, as it stands, manure that contains antibiotics is still allowed under the organic label.
How to Avoid Excessive Antibiotic Exposure
So how can you ensure that the food you feed to yourself and family is pure and healthy?
Apart from growing it yourself, you best option is to get to know a local farmer near you, one who uses non-toxic farming methods. If you live in an urban area, there are increasing numbers of community-supported agriculture programs available that give you access to healthy, locally grown foods even if you live in the heart of the city.
If you are looking for a safer alternative to commercially raised beef please be sure to check out grass-fed beef. Grass-fed cattle are not routinely fed antibiotics. They may occasionally receive them for an infection, but that would be the rate exception, and even then they are only used for a few days.
The author is Dallas Cove. Natural is best, organic superior. To learn more about this subject and how to undo any negative effects you may already have acquired, visit: http://Greystoke.AllInOneHealth.com
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