GROOMED L.A.

My latest supplement obsession - The pAGG Stack! (by New Health Solutions)

Ever since I read the Tim Ferris article in the New Yorker, I became, you guessed it...OBSESSED.

I immediately downloaded his book THE 4 HOUR BODY on my iPad and cut to the Slow Carb Diet chapter.  I was intrigued. Unlike high protein diets that eschew beans, this was all about the slow digesting carbs and you get to eat them all day.  Sorta. I've been working on the plan for the past few weeks, trying to get it right. The hardest thing and the most exciting thing for me, was not just cutting out every single gram of sugar (including the hidden sugar in salad dressings, and that kinda stuff) but it was detoxing from my ten-Splenda's-a-day habit.  This has been life changing. I spent the first week weaning with Stevia and now I'm cool with my espresso black with a bit of cinnamon and almond milk.  I've been dairy free to. No cheese.  I've had major problems getting my portions right and trying to get what 'eat all you want' really means. I even gained weight the first week! 

So I hopped on the 4 Hour Body Blog and got savvy on the importance of pAGG supplements to speed up fat loss and discovered this below.  Here are the facts pulled from the supplement company I ordered from called New Health Solutions.  So easy, one before each meal. Well folks, I already dropped three pounds this week. Holla!

I told them I am gaga over their stuff and asked for a discount for my readers. they said this:

They'll do 10% refund for anyone that types in "Groomed" in the "special instructions field" upon checkout.  The refund will appear in their account 72 hours after purchase.

  http://www.paggsupplement.com/ 

What Does the pAGG Stack do?

The pAGG Stack will help you lose body-fat through a variety of mechanisms described below when used as directed.

The table below details how each of the ingredients in the pAGG Stack come together to result in a powerful, fat-melting supplement. You can read more about each ingredient on our pAGG Research page.

Ingredient	Amount	Why It Works
pAGG All Day™
Alpha-Lipoic Acid 100% R-ALA As listed on our label	150mg	Store calories in muscles and liver instead of fat cells Recent studies suggest ALA helps blood sugar get stored as muscle glycogen rather than fat by increasing GLUT-4 recruitment to the surface of skeletal muscle cells. Important: R-ALA is seen scientifically as a much higher quality and higher potency ingredient than standard ALA which is a 50/50 mixture of organic and synthesized ALA substrate.
Aged Garlic Extract with high Allicin Potential	200mg	Increase your heart health Cholesterol management with high bio-availability
Decaffeinated Green Tea Flavanols (EGCG)	650mg Yielding 325mg EGCG	Kill off old fat cells Inhibits fat storage and programs old fat cell death and inhibits the formation of new fat cells (to keep from bouncing back in weight after diet)
Biotin	100mcg	Helps you maintain energy levels. Plays a vital role in the metabolism of protein, carbohydrates and fats. Has been included to counteract the suspected Biotin-blocking effects of the ALA ingredient
pAGG Night Time™
Policosanol	25mg	Reduce your body-fat while you sleep Lowers LDL (bad) and raises HDL (good) cholesterol while lowering body fat
R-ALA	150mg	See Above
Aged Garlic Extract	200mg	See Above
Biotin	100mcg	See Above
Click here to see the nutrition label

How Often Do I Take pAGG?

pAGG Should be taken as directed below:

• 1 pAGG All Day™ Tablet- 15 min before any meal (3 times per day)
• 1 pAGG Night Time™ Tablet- before going to sleep (1 time per day)

Is pAGG Right for Me?

This pAGG Supplement formula is endorsed by the #1 selling Health and Fitness book The 4-Hour Body (New York Times Best Seller List), and combines ingredients promoted by fitness magazines, universities, and scientific studies for their fat-burning potential.

If your goal is to lose fat and inches (not just weight) and you are looking to take your fitness to the next level - pAGG is for you.

 

           ORDER HERE!! JUST PRESS THIS Button

GOT KIDS?! Feast on Halloween Candy while Avoiding Tooth Decay :: Tips from Dr. Margaret Mitchell, DDS

Feast on Halloween Candy while Avoiding Tooth Decay

Tips from Dr. Margaret Mitchell, DDS

Halloween is a celebration of make-believe, pumpkins, autumn, and most of all...candy. While kids wait all year for this holiday of endless sugar, it can often be a nightmare for parents. What is a parent to do if they are worried about tooth decay from all this candy consumption? Candy usually contains sugar, which is the perfect environment for breeding bacteria that cause tooth decay. Consequently, to avoid future dental problems, it is important to keep two things in mind when eating candy:
1) Avoid excessive consumption of these sugary treats and
2) Lessen the amount of time the sugar is present in the mouth.
Dr. Margaret Mitchell, owner of Mitchell Dental Spa, a dental spa facility in Chicago’s Water Tower Place, would like to offer the following tips to for protecting children’s teeth at Halloween:

·         Examine your child’s candy before he or she digs in to see if it meets your approval.

·         It is okay for your child to eat any candy that you approve of, but to help lessen the chance for tooth decay, have them brush as soon as possible after eating the candy. By brushing right after candy consumption, the impact of the candy on the teeth is minimal.

·         Avoid sticky candy such as taffy, gummy bears, caramel, etc.  Sticky Candy adheres to teeth and leads to decay.

·         Despite popular belief Kids can eat candy ANYTIME, there is not a good time of day/night to eat candy. :)

·         Prior to Halloween, visit your dentist to have sealants put into the child’s teeth grooves. This protects tooth enamel against corrosion caused by excess sugar.

If brushing soon after eating is not possible, then try the following:

·         Consume the candy with a meal. The increased saliva production while eating will help wash the sweet off the teeth.

·         Rinse the mouth with water.

·         Chew a sugarless gum (especially those containing xylitol) after snacking on candy. The increased saliva from chewing will help wash the sugar off the teeth and xylitol gums help control the bacteria that cause tooth decay.

·         Eat the candy quickly in one sitting to decrease the amount of time it is contact with the teeth. Avoid eating any candy slowly over an extended time or over multiple sittings. Recent studies have shown that length of time eating a sweet can be more harmful than the amount of sweet consumed. This means hard candies, breath mints, etc. (long residence time in the mouth) can actually be worse for your teeth than a chocolate candy bar (shorter residence time in the mouth).

·         Avoid sugary sodas.  They are loaded with sugar (often over 10 teaspoons per 12 ounce serving), are acidic enough to dissolve away tooth enamel and are often sipped for long periods of time, resulting in teeth that are being bathed with sugar and acid almost continuously throughout the day.

For more information, please visit www.MitchellDentalSpa.com.
 
About Mitchell Dental Spa
The philosophy of the Mitchell Dental Spa is over-the-top dentistry combined with over-the-top amenities.  Unlike other cosmetic dental offices which only have dental services, the Mitchell Dental Spa is a full-service facility offering dentistry along with massages, facials, and skin rejuvenation. Complimentary 10-15 minute spa treatments are included with every visit and this is offered up along with refreshments, a friendly staff and world-class professional service.  The Mitchell Dental Spa is located at 845 North Michigan Avenue in Suite 922 East in Chicago’s Water Tower Place. For more information, please call (312) 642-1014 or visit http://www.mitchelldentalspa.com.
 
 
 
 
 

 

What I'm bingeing on this week: Chia Seeds

 

I've been (trying!!) to do the 4 HOUR BODY this past week or so, stuffing my face with beans and protein and oil and starving myself of anything sweet (and totally putting on the pounds? WTF and ugh!).

Without my millions of Splenda's, I'm missing anything (and everything) sweet. I can do without the bag of cheezy baked things from Trader Joe's and might be breaking my cereal addiction but the sugar thing is haarrddd.  Even if it's fake sugar, my personal fave.

I stumbled on a Chia Seed pudding recipe that was friendly to the Slow Carb Diet.  I'm now mad about it.  I had received a bag of seeds to sample months ago and had NO IDEA what to do with them.  Well, folks, they are the coolest thing ever. 

Soak em in almond milk, and go from there.  YOU can add agave, fruit, cocoa, whatever.  I'm doing cinnamon, vanilla extract and that's that ( ok, I am sneaking in a drop of stevia).

This is the brand that I am using HEALTH WARRIOR.  They are considered the best.

So, are you ready to find out WHAT THE HECK CHIA is and WHY YOU NEED IT NOW?

Not only do these tiny seeds have more Omega 3’s than salmon or any whole food, more fiber than oatmeal, more antioxidants than blueberries, more calcium than milk and more protein than most legumes, they are also extremely satiating (absorb up to 10x their weight in water), and can help you slim down by warding off hunger.  I'm in love.

I found this succinct expert online.  A raw foodist column writes -

What is Chia Seed? 

Let raw food educator and lifestyle consultant Angela Stokes fill us in!

 

Chia seed is an ancient superfood that is currently experiencing a glorious renaissance ;) It is a member of the sage family (Salvia Hispanica). The little black and white seeds were once a staple of the Incan, Mayan and Aztec cultures, along with the Native Americans of the southwest. 
"Chia" is actually the Mayan word for strength. The seeds were used by these ancient cultures as mega-energy food, especially for their running messengers, who would carry a small pouch of it with them. Chia has been called 'Indian Running Food' and gives an incredibly 'sustaining' surge of energy. I've definitely noticed for myself the 'running energy' that chia seems to impart. If I eat chia, then run later that day, my endurance and ability to run further is greatly enhanced - pretty impressive stuff... ;) 

In Mexico they say that one tablespoon of chia seeds can sustain a person for 24 hours. Chia also happens to TASTE great, looks cute (like tiny dinosaur eggs) and is ready to eat really quickly - besides which it has an off-the-scale nutritional profile...

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Why would you want to eat Chia? 

Chia seeds are said to have: 

2 times the protein of any other seed or grain,

5 times the calcium of milk, plus boron which is a trace mineral that 
helps transfer calcium into your bones,

2 times the amount of potassium as bananas,

3 times the reported antioxidant strength of blueberries

3 times more iron than spinach

copious amounts of omega 3 and omega 6, which are essential fatty acids... 

They are a complete source of protein, providing all the essential amino acids in an easily digestible form. They are also a fabulous source of soluble fibre. 
Like flax, chia is highly 'hydrophilic' - the seeds absorb water and create a mucilaginous gel. They can hold 9-12 times their weight in water and they absorb it very rapidly - in under 10 minutes. 

Antioxidants
One advantage of chia is that because it has such a high antioxidant content, the seeds stay stable for much longer, whereas flax, for example, may turn rancid. Chia seeds can easily be stored dry for 4-5 years without deterioration in flavour, odour or nutritional value. You can substitute chia in any recipe that calls for flax. 

Mild Taste
The taste of chia is very mild and pleasant. That means you can easily combine it with other foods without changing the taste dramatically. People add chia to their sauces, bread batters, puddings, smoothies and more. The flavour is retained, plus masses more nutrition is added ;) 

The 'Dieter's Dream Food'
Chia has been called a dieter's dream food because when added to foods, it bulks them up, displacing calories and fat without diluting the flavour. Thus, someone can eat a typical serving, yet only consume about half the calories they might have eaten, because the food has been bulked up with chia. PLUS, the eater gets a bellyful of nutrient-rich superfood goodness, which hydrates and sustains them - magic ;) 

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What are some other benefits of eating Chia? 

Provides energy

Boosts strength

Bolsters endurance

Levels blood sugar

Induces weight loss

Aids intestinal regularity

Sugar Absorption
Chia slows the impact of sugars on the system, if eaten together. Chia gel creates a physical barrierbetween carbohydrates and the digestive enzymes that break them down, which slows the conversion of carbs into sugar. That means the energy from the food is released steadily, resulting in more endurance. This is clearly of great benefit to diabetics in particular. It also means that I can combine chia with super-sweet tastes like apple juice and not get super-spiked ;) 

Absorb and Retain Water
Due to the exceptional water-absorption quality of chia, it can help you prolong hydration and retainelectrolytes, especially during exertion. 

Easy to Digest
Whole, water-soaked chia seeds are easily digested and absorbed. Their tiny dinosaur-egg-like shells break down quickly. They feel light in the body, yet energising. Their nutrients can be quickly assimilated into the body. 

Intestinal Broom
Chia seeds bulk up, then work like an incredible digestive broom, sweeping through your intestinal tract, helping to dislodge and eliminate old accumulated waste in the intestines. Many people find their stools also become more regular once they eat chia. 

Inexpensive
Chia is a very reasonably priced, concentrated food. Our 1lb bags cost $8. 1/3 cup of dry chia seeds (2 ounces) makes about 17 ounces of chia gel. This costs about $1. Depending on how much gel you use, those 17oz will likely last, on average, about four days. That is about 25cents a day. 

Versatile
Chia can be used in so many kinds of recipes - savoury, sweet - it works with anything. You might want to try them in salad dressings, cookie mixtures, smoothies, crackers, ice creams, juices and so on. 

Gluten-Free
Chia seed protein contains no gluten. This makes it ideal for anyone with a gluten sensitivity or simply wanting to find a replacement for gluten-containing grains like wheat, barley, rye and oats. 

 ---------------

Which medical conditions can Chia help relieve or support? 
Chia is reported to be beneficial for a vast range of issues, for example: 

weight loss/balance

thyroid conditions

hypo-glycaemia

diabetes

IBS

celiac disease

acid reflux

lowering cholesterol

Ancient Remedy
In the traditional cultures that consumed chia, like the Aztecs, chia was also regarded as a medicine. It was used in myriad ways - from cleaning the eyes to helping heal wounds, topically, to relieving joint pain and so on. It was considered extremely valuable for healing. 

Acid Reflux
One woman we know uses chia therapeutically to manage her acid reflux. Because of the highly absorbent properties of chia, she can swallow a Tbsp of dry seeds with just a little water and they go into her stomach and absorb the excess acid. She makes sure to drink a glass of water a few minutes later, as the seeds are so hydrophilic that if they do not find enough to absorb in the stomach, they will draw from the tissues instead. By allowing the seeds to first absorb the acid, then drinking some more water, our friend is able to very simply, effectively and cheaply handle her condition. :) 

Regeneration
Chia aids rapid development of tissue, due to its incredible nutrient profile and easy assimilation. It can be very beneficial for those healing from injuries, people like bodybuilders who are always re-forming tissues and women who are pregnant or breastfeeding. 

 
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How do you use Chia? 
The most common way to eat chia is to first soak the seeds. They can very rapidly absorb a large amount of liquid - between 9-12 times their volume, in under 10 minutes.

The Basic Gel
To make a basic chia gel, simply add 1/3 cup of seeds (2oz) to 2 cups of water. Stir the mixture well, to avoid clumping, then leave it in your fridge, in a sealed jar. This will yield around 17oz of chia gel. You can begin to eat the gel almost immediately if you like. Just 10 minutes is enough time for the gel to be formed. More of the nutrients will be easily accessible after a few hours however, so many people like to make up a batch like this and leave it in the fridge. It will stay good for about three weeks. Then you can just reach into the fridge and take out some of the ready-made gel whenever you need it. You might add it to smoothies, mix it with salad dressings, puddings or granola, or simply take it by the spoonful. 

Beyond Water...
As mentioned above, chia will absorb anything - it doesn't have to soak in water. We like soaking it in things like apple juice for example. That way, the intense sweetness of the apple juice is also offset by the chia and it tastes yummy ;). We also often blend fruits - for example bananas and persimmons, then stir the chia into that mixture. Again, the longer the seeds are left to soak, the more their nutrients will be readily available to you, yet you could easily eat a meal like this 10 minutes or less after preparing it. 

Whole Seeds
You can also sprinkle the dry seeds onto salads or add them to granola mixes. You may also want to experiment with grinding them first in a coffee grinder, to make a 'chia flour' you can then add to smoothies, soups and so on. 

 
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Ten Raw Chia Recipes

WARNING - these are 'hardcore' raw foodist recipes, developed and used by long-term raw food eaters. Some may seem quite peculiar or unfamiliar to those who are not accustomed to eating raw. We encourage you to try them out though and to perhaps use them as a 'spring-board' for creating and enjoying your own chia recipes...
All of these recipes are based on one person eating. 


Basic Chia Gel
Chia 
Water

Mix 1/3-cup chia seeds to 2 cups water. Stir. This is the 'basic gel' recipe that can be stored in your fridge and used as required. 


Sweet Shortbread Chia
4-5 tbsps chia seeds
2 cups fresh apple juice
2 tbsp lucuma powder
1/2 cup dried mulberries
1/4 cup pumpkin seeds

Soak the chia seeds in the apple juice. Stir in the remaining ingredients. Leave to soak for at least 10 minutes before consuming. 


'Chia Fresca'
2 tsp chia seeds
10oz pure water
juice of one lemon or lime
agave syrup or raw honey to taste

This is still a popular drink in modern-day Mexico. Simply stir the ingredients together and enjoy. 


Fruity Chia
3 small or 2 big apples
8 dates, pits removed
4-5 tbsp chia seeds
1/4 cup dried mulberries

Blend the apples and six of the dates together. Transfer that mixture into a bowl and stir in the chia seeds and mulberries. Chop down the remaining 2 dates into pieces and stir those in too. Leave to soak for at least 10 minutes before consuming. 


Bana-paya Chia 
1 banana 
1 cup papaya flesh
6 dried Turkish figs
4-5 tbsp chia, ground

Blend the banana and papaya flesh together. Put the figs in this mixture and leave it to soak overnight. Blend the whole mixture, including the figs, the next day. Stir in the ground chia seed. Serve. 


Chia Gel 'Muesli'
1 cup of basic chia gel
2 bananas, mashed with a fork
1 tbsp lucuma powder
1/4 cup raisins
1/4 cup pumpkin seeds

Mix together the ingredients in a bowl with a fork and eat. 


Green Chia
8 dried prunes, soaked in 1 pint pure water
1 tbsp spirulina powder
1/3-cup chia seeds

Drain off most of the prune soak water and put the chia seeds to soak in the prune soak water. Blend together the prunes with the spirulina and a small amount of the soak water. Stir the spirulina/prune mixture into the soaked chia seeds. Leave the chia to soak for at least 10 minutes before consuming. 


Persi-nana Chia
4-5 tbsp chia seeds
1-2 bananas
1-2 persimmons
1tsp maca
1 tsp cinnamon
handful of goji berries
handful of pumpkin seeds

Blend together the bananas and persimmons. Pour out the mixture into a bowl. Stir in the chia seeds, maca, cinnamon, gojis and pumpkin seeds. Leave the chia to soak for at least 10 minutes before consuming. 


Raw 'Rice Pudding'
4-5 tbsp chia seed 
2 cups almond milk
raw honey or agave syrup to taste

Combine the ingredients to your taste. Leave the chia to soak for at least 10 minutes before consuming. You can also add other flavours like vanilla, cinnamon or cardamom. 


Banana-nut Bread
2 cups vegetable juice pulp (preferably at least half carrot) 
8 tbsp ground chia
1/4 cup chopped walnuts
1/2 cup raisins
5 bananas
Mix together the veggie juice pulp and bananas in a food processor. Add in the ground chia and let the food processor run until the seeds are completely mixed in. 
Transfer the mixture to a bowl with the walnuts and raisins and mix them in thoroughly by hand. Shape into a loaf. For major yumminess, top with ?Cream Cheese? (see below). 


Cream Cheese
Flesh of three avocados
9 dates
juice of 1 or 2 lemons
big handful of dulse seaweed

Blend. 

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Health and Nutrition Counseling with Margaret Floyd

I finally realized that woman, uh okay, I, cannot exist on coffee, protein bars, Splenda and dark chocolate alone.  No, I need subsistence.  And veggies.

So I sought out much desperately needed help from a nutritionist everyone is buzzing about.

MARGARET FLOYD

www.margaretfloyd.com

Margaret is much more than a nutritionist.  She overhauls one's food and nutrition to address what may be ailing your poor body/mind/spirit.  She works holistically to get an overall picture, the entire story. This means that you not only record a full food diary before she can evaluate/addresses the issues as to why you may be feeling a particular way (tired in the afternoons, unable to sleep well, edgy in the mornings, etc.)  but she also asks for an emotional report of how each food makes you feel.  And I was feeling like crap when I dragged my lethargic tuchus to Margaret's office.

Margaret and I worked together on my food diary to break down and understand the obvious nutritional gaps.  Then we made a game plan on how to deal with the problems in a that would work for me. First thing I had to get off sugar. Ten Splendas a day were wrecking havoc on my adrenal system, causing major energy dips, night sweats and more cravings for more sugar.  It was pretty ugly.  After she tested my entire body (a 'functional evaluation" it's called) she pinpointed several depleted areas like my gall bladder and some other places I can't pronounce. We devised a rather regimented sugar reduction diet for two weeks that I was more than psyched up for.  There were several supplements to accompany these first two weeks and I happily obliged. 

Margaret is all about real, whole foods and eating in the purest and most natural way. I was all about chemicals and faux-substitutes like Molly McButter and I Can't Believe It's not Butter.  It was a real paradigm shift and one that months later I am still adhering to.  She is also just a ridiculously lovely person who makes you feel so taken care of.  She was always  avail for a phone-in-chat and emailed me to check up on me throughout the entire process.  Her work is ever evolving and she is always finding new and creative ways to expand her vision, including personal trainers to help define and reach one's goals.  

If you are in need of a food/health/life shift, then Margaret is your go-to-girl.  She is sensitive to your lifestyle needs, creates realistic, attainable goals and will reorganize your diet to reflect a simple, nutritional whole way of eating that for me, has now become a life plan, not just a quick fix.

She also does a follow up where you can check in twice a month and she will tweak and adjust your nutrition lifestyle as our lives are ever evolving and so too are our needs in these departments!

Here, in her own words is the knowledge and passion she has to offer:

I believe in Real Food: nutrient dense, whole foods, properly prepared.

What that means is that I believe in eating foods as close to their original and natural source as possible:

 

• Fresh, local, organic vegetables and fruits;
• Whole, unprocessed grains; 
• Healthy protein from animals raised in their natural environment (wild fish, and meat, eggs and dairy from pastured animals who’ve eaten what they’re biologically designed to eat out in the wild, not the industrial feedlot fare that fills most of the shelves at the grocery store); and
• Healthy, real fats.

 

But fear not. If this sounds like a drastic change from what you're currently eating, know that my approach is to take things one step a time, with simple changes integrated at a pace that's comfortable to you.

 

This is not another crash diet. This is a way of life structured around healthy food habits that you can adopt both for yourself and those around you. Your whole family will benefit from these healthy habits, and by adopting them you just well might discover that it’s not only weight you shed… you just might find that your nagging chronic sinus infection goes away… that you’re not as susceptible to colds and flus… that you have more energy, even in the middle of the afternoon!... that you look and feel great all the time!

 

I work with several basic premises:  

 

• Eating should be a fun, pleasurable experience, and above all, what you eat should be tasty. Tasty doesn’t have to mean it’s bad for you; tasty can be healthy and nutritious. Let’s re-define tasty together.
• Eating is about nourishment, not deprivation. Your food plan should be the same, even when you’re shedding pounds or addressing a health concern… in fact, especially in these instances.
• We are what we eat, so let’s choose wisely, keeping it simple and going back to the basics.
• Every one of us is unique, so no one diet works for everyone. We'll find what works for you specifically, and develop a food plan around your body's bioindividuality.

 

• Identify and clarify your health goals and your life goals.
• Identify the perceived barriers in achieving those goals, and create a plan to get you there.
• Look at what you're eating, how you're eating, and what role food plays in your life.
• Determine how well your body is digesting and absorbing the foods you do eat.
• Formulate a plan to enhance your body's natural abilities to fuel your system.
• Understand the role of cravings, their root cause, and what they're telling you.
• Change your relationship with food!
• Learn easy, quick and fun new ways of preparing food that are delicious, nutritious and fast.
•    
•  

• 1214 23rd St, 2nd floor  
• Santa Monica, CA  90404    
• margaret.floyd@gmail.com 
•