Sugar Is Public Enemy #1

April 6th, 2021 by Debbie Martilotta

Congratulations! You’ve decided once and for all to ditch sugar in your diet.

There are three main sugar claims that you may find on food labels: sugar-free, no sugar added, and unsweetened. It’s a common misconception that they mean the same thing, but they’re vastly different. I’ll break it down here.

Sugar-free

When you see “sugar-free” on a product label, it means that the food contains less than half of a gram of sugar per serving size. This includes any type of sugar that could be found in the food. Obviously, the white stuff counts toward the total. So does maple syrup and honey. Naturally-occurring sugars count too, like lactose in milk or fructose in fruits.

Sugarless alternative sweeteners won’t contribute to the total sugar in a product. Those are allowed under a sugar-free label.

The term “sugar-free” is regulated, so if an item says it’s sugar-free, you can be pretty confident that it contains less than half a gram of sugar per serving, but watch your serving size!

No Sugar Added

“No sugar added” means that no sugar ingredients are added during the processing of foods, including sugars from syrups and honey, and sugars from concentrated fruit or vegetable juices.

That doesn’t mean you end up with a product containing zero grams of sugar. For example, a banana could bear a “no sugar added” label, but it actually contains around 14g of naturally occurring sugar.

Unsweetened

An unsweetened food is one that hasn’t been sweetened at all – no sugar, no artificial sweeteners, no natural sweeteners, no zero-calorie sweeteners, nothing that adds to the sweetness of the recipe.

Sneaky Sugar Labeling

That’s not all you want to look out for. “Sugar-free,” “unsweetened,” and “no sugar added” don’t tell the full story.

We tend to think that added sugar is mainly found in desserts like cookies and cakes, but it’s also found in many savory foods, such as bread and pasta sauce. And some foods promoted as “natural” or “healthy” are laden with added sugars, compounding the confusion. In fact, manufacturers add sugar to 74% of packaged foods sold in supermarkets.1 So, even if you skip dessert, you may still be consuming more added sugar than is recommended.

If you want real information about what’s in your food, the next stop should be your label. If your food has a label on it – you should read it! Better yet, eat food without labels by shopping the produce and meat counters in your grocery store and staying out of the packaged isles as best as you can. Click here for my DBM Strength Training eating plan.

The Sugar Science department at UCSF lists 61 Names for Sugar:

  • Agave nectar
  • Barbados sugar
  • Barley malt
  • Barley malt syrup
  • Beet sugar
  • Brown sugar
  • Buttered syrup
  • Cane juice
  • Cane juice crystals
  • Cane sugar
  • Caramel
  • Carob syrup
  • Castor sugar
  • Coconut palm sugar
  • Coconut sugar
  • Confectioner’s sugar
  • Corn sweetener
  • Corn syrup
  • Corn syrup solids
  • Date sugar
  • Dehydrated cane juice
  • Demerara sugar
  • Dextrin
  • Dextrose
  • Evaporated cane juice
  • Free-flowing brown sugars
  • Fructose
  • Fruit juice
  • Fruit juice concentrate
  • Glucose
  • Glucose solids
  • Golden sugar
  • Golden syrup
  • Grape sugar
  • HFCS (High-Fructose Corn Syrup)
  • Honey
  • Icing sugar
  • Invert sugar
  • Malt syrup
  • Maltodextrin
  • Maltol
  • Maltose
  • Mannose
  • Maple syrup
  • Molasses
  • Muscovado
  • Palm sugar
  • Panocha
  • Powdered sugar
  • Raw sugar
  • Refiner’s syrup
  • Rice syrup
  • Saccharose
  • Sorghum Syrup
  • Sucrose
  • Sugar (granulated)
  • Sweet Sorghum
  • Syrup
  • Treacle
  • Turbinado sugar
  • Yellow sugar

In-part from Marksdailyapple.com


How To Cook Eggs Perfectly, Every Time

March 30th, 2021 by Debbie Martilotta

Scrambled eggs can be dry or watery, fluffy, or flat. That goes for other egg methods too – there’s a big difference between an overcooked hard-boiled egg and a perfectly jammy egg. So, here is a tutorial on how to cook eggs perfectly, every time.

Let’s start with the most intimidating of the cooking methods: poaching eggs.

How to Make Poached Eggs

For poached eggs, you want to use super fresh eggs. A fresh egg will have a firmer, tighter white that will stay together better when poaching.

Fill a pot with water no greater than 2 inches high, about the height of a teaspoon if you measure it from the tip of the bowl to the beginning of the spoon handle. Bring the water to just barely a simmer and add a pinch of salt. You should be able to see some bubbles at the bottom of the pot.

Using a meat thermometer, watch for your water to come to around 190 degrees. Then you’re ready to go.

When you can maintain 190 degrees, crack an egg into a small ramekin. Use a large spoon to swirl the water in the pot to break up any bubbles at the bottom of the pot.

Spin the water gently with the spoon in a circular motion around the inside of the pot to create a small vortex so there’s a still spot of the water in the middle and the rest of the water is spinning around it.

In this middle spot, gently press the ramekin into the water as you are pouring the egg into it. Watch your fingers – the water will burn! The lip of the ramekin cup should go under the water as you pour the egg in. The egg will swirl in the pot and the egg white will start to solidify. If the white part is loose and starts to travel around the pot, gently spin the water around the inside edge of the pot again with a spoon to encourage the egg white to stay together.

Set your timer for around 4 minutes. At the four-minute mark, use a slotted spoon to gently pull the poached egg out of the water. The egg is done when the yolk has a nice spring to it and still feels soft and liquidy in the middle, but the white is pretty firm.

Boiled Eggs

When boiling eggs to make hardboiled eggs, soft-boiled eggs, or jammy eggs, it’s best to use eggs that have been in the refrigerator for at least 2-4 weeks, as they will be easier to peel. (If you bought them at the grocery store, there’s a good chance they’re that old by the time they get to you.) Use the float test below to make sure your eggs are still good!

Fill a pot of water about half full with water and a pinch of salt and bring it to a boil on your stovetop.

Once the water is boiling, add your eggs and set your timer.

  • For jammy or soft-boiled eggs, set your timer for 6.5-7 minutes.
  • For hardboiled eggs, set your timer for 10-11 minutes.

Set up a bowl filled with ice and water. Once the timer goes off for your soft or hard-boiled eggs, use a slotted spoon to take the egg out of the pot and plunge them into the cold water. This will help the egg yolk stop cooking. Allow them to cool in the water for around 10 minutes.

Once the eggs have cooled, gently place the egg on a hard surface and roll it back and forth to help the shell crack in a bunch of different places. Carefully peel the cracked shell away. Sometimes running the egg under lukewarm water when peeling or using the back of a spoon helps.

For jammy eggs, slice the egg in half lengthwise. Enjoy as-is, sprinkle a little salt and pepper on top, or spoon out the silky yolk onto a slice of bacon or a salad.

For hardboiled eggs, pack for breakfast or snacks, or slice in half and serve alongside sliced avocado or crispy bacon.

How to Make Fluffy Scrambled Eggs

In a small bowl, whisk together 2-5 eggs and a pinch of salt and pepper if you’d like.

Heat a well-seasoned cast-iron skillet over medium-low heat. Once hot, add 1 tablespoon of avocado oil or grass-fed butter to the pan and swirl it around. After adding the oil or right as the butter is just melted, pour the eggs into the pan so they fill the entire diameter of the pan.

Just as you see the edges start to set against the side of the pan, use a silicone spatula to move the soft egg from the edges to the center of the pan. As you drag the egg from the edges to the center, some cooked egg will be pushed to the center, while the uncooked egg will be displaced to the edges, cooking the egg slowly.

Continue dragging the edges of the egg toward the center of the pan and add about another ½ tablespoon of butter cut into small chunks to the pan. This part is optional, but it helps make the eggs extra creamy.

When the egg mixture is still a bit runny but beginning to firm up slightly, begin folding the egg with a silicone spatula by folding the edges of the egg towards the middle of the pan. This will encourage the egg to cook gently without breaking up into a bunch of tiny pieces. After doing this a few times, turn off the heat and continue folding the egg to the center of the pan to encourage light cooking. The eggs are finished when they are soft and silky. They should have a little gloss to them and be creamy, but still mostly cooked.

Remove the egg from the pan to stop it from cooking and place it on your plate. Top them with a pinch of salt and pepper and serve alongside your favorite breakfast foods. We served ours with an arugula salad and a few slices of crispy bacon.

How to Make a Perfect Omelet

In a small bowl, whisk together 3-4 eggs and a pinch of salt and pepper. Arrange any fillings you want to use in the omelet (we used chopped-up roasted broccoli and organic shredded cheddar cheese).

Heat a well-seasoned cast-iron pan over medium heat. Once hot, add a tablespoon of avocado oil or grass-fed butter to the pan and swirl it around. Right after adding the oil, or after the butter is just melted, pour the eggs into the pan so they fill the entire diameter of the pan.

As the egg cooks, you will see the edges of the omelet turn from translucent to opaque. Lower the heat slightly and watch the egg continue to cook. Once the egg begins to bubble and parts of it begin to firm up slightly, add your toppings to one-half of the omelet.

Carefully flip the half of the omelet without toppings directly on top of the half with the fillings. Allow the egg to cook for an additional 45 seconds to 1 minute.

Use a spatula to carefully flip over the omelet and allow it to cook for an additional minute or so, or until the egg is fully cooked and the cheese filling inside is melted.

Place on to a plate and cut in half, if you’d like.

How to Cook Sunnyside Up Eggs Evenly

Tip: Sunnyside eggs are a little finicky and the time to prepare one to another may vary based on the temperature of the pan, size of the egg, freshness of the egg, etc., so feel free to adjust the time it takes for the white to set.

Heat a well-seasoned cast-iron skillet over medium-low heat. Once hot, add 1/2 tablespoon of avocado oil and swirl it around. After swirling the oil around in the pan, gently crack an egg into the center of the pan.

Allow the edges of the egg white to set and turn from clear to white, but the egg whites around the yolk should still be very runny. When you see this, drizzle a tablespoon or two of water into the pan around the edges of the egg white.

Quickly cover the pan with a lid. Once you hear the water you added sizzle aggressively, turn off the heat. Keep the lid on the pan for 45 seconds to a minute or so, then take a peek at the egg. When the egg is finished, the egg white should be fully set but the yolk still liquidy. If the white around the yolk is not yet set, cover the pan again. If the yolk starts to film over with white, you’ve cooked the egg a little too long.

Serve your egg as is, or dip a piece of bacon or sweet potato fry into the yolk.

How to Make Over-hard Eggs (And Flip Them Without Breaking the Yolk)

Heat a well-seasoned cast-iron skillet over medium-low heat. Once hot, add 1/2 tablespoon of avocado oil and swirl it around. After swirling the oil around in the pan, gently crack an egg into the pan. If you are making multiple eggs at a time, use 1 tablespoon of avocado oil and crack a few eggs into the pan at a time, trying to confine them to different areas in the pan.

Allow the whites of the eggs to mostly set. You’ll see the whites begin to bubble as they firm up. Once the white is fairly set, carefully flip the egg over with a spatula. The whites near the yolk may still be shiny and not set yet, but as long as the edges are set and the whites are bubbling, you should be able to flip the egg over without an issue.

Allow the egg to cook on the other side. Use a finger to feel the yolk in the center of the egg. When it feels firm and no longer springy, the yolk is firm and fully cooked.

Repeat with more eggs, if desired. Serve with your favorite sides.

Tip: For an over easy or over medium egg, simply cook the egg for less time before removing it from the heat. For an over-easy egg, the yolk should feel liquidy when touched. For an over medium egg, the yolk should feel springy like a ball of fresh mozzarella.

Egg FAQs

What’s the Best Kind of Cookware to Cook Eggs?

While there is some less toxic non-stick cookware out there compared to the past, we think a well-seasoned cast-iron skillet is a great option. It is durable, heats evenly, and cooks eggs quickly. For boiling and poaching, a stainless steel saucepan works best.

How Do I Choose the Best Quality Eggs?

Whenever possible, opt for pastured eggs. Chickens that are pastured have the best chance to eat not just packaged chicken feed, but also bugs, roots, and other scraps that make their yolks rich and nutritious. Here’s an article on how to choose the best eggs for your family.

How to Tell the Difference Between a Store-bought Egg and a Farm-fresh Egg

You can often tell the difference between a store-bought and farm-fresh egg by looking at the yolks side by side. A fresh egg yolk will have a rich, deep yellow to orange color, while mass-produced eggs are a much paler yellow. Keep in mind that farmers can add items like marigolds to chicken feed, which artificially turn their yolks more golden or orange.

Do You Have to Refrigerate Eggs?

Eggs in the United States are refrigerated because their protective shell layers are washed off in preparation to be sold. If you get eggs from a farmer or your neighbor, ask if they’ve been washed.

How Long Do Eggs Stay Fresh?

Unwashed eggs are shelf-stable for about two weeks, and they keep for up to three months in the refrigerator.

How Do You Know Whether an Egg Has Gone Bad? The Float Test for Egg Freshness

Eggs have a decent shelf life in the fridge, but how do you know if an egg is still good to use? Oftentimes, eggs can be used beyond their sell-by date, but to be sure, I use the float test.

Fill a large jar with water and carefully place the egg into the water.

  • If the egg sinks to the bottom and rests on its side horizontally, the egg is fresh.
  • If the tip of the egg points directly downward so the egg is vertical in the water, the egg is older and should be used up right away (these are great options for boiling).
  • If the egg floats in the water, it’s spoiled and should be tossed.

If an egg has spoiled, you’ll know the second you crack it. The rotten egg smell is so strong that there’s a good chance you’ll have to open your windows and leave your house until it clears. When in doubt, use the float method. It’s not something you want to experience.

Egg Freshness and Cooking Methods

The freshest eggs aren’t always the best option for every egg preparation.

  • For soft or hard-boiling eggs, opt for slightly older eggs. These will peel more easily.
  • For poached or sunnyside-up eggs, opt for more fresh eggs. This will keep the white tight.
  • For any other cooking methods, you have the flexibility to use whatever eggs you have on hand.

Egg Nutrition Information

For 1 Large Egg:
Calories: 70
Fat: 5g
Saturated Fat: 1.5g
Cholesterol: 185mg
Protein: 6g
Carbs: 0g

From MarksDailyApple.com


Tumeric Tea

March 8th, 2021 by Debbie Martilotta

Most pain and disease are caused by unwanted inflammation in our bodies. Drink this anti-inflammatory turmeric tea for lasting pain relief and protection.

Ingredients

  • 1 cup coconut milk (or almond milk) 
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/8 tsp nutmeg
  • Dash of cayenne pepper
  • Optional: Stevia to taste

Directions

  1. Put coconut milk, spices, and honey in a saucepan and heat up slowly on low heat. If you put it on high heat the coconut milk will get too thick.
  2. Pour and enjoy.

More Tumeric recipes here

Read the complete Food Matters article here


5 Basic Bodyweight Moves To Hit Every Muscle

January 25th, 2021 by Debbie Martilotta

Wondering what to do in between sessions and group classes at DBM Strength Training?

These 5 exercises are trainer favorites because they target multiple muscles at a time in both your upper and lower body, which means that all you really need to do to get an efficient workout is put them all together.

Scroll through to find out why these moves have become such strength-training staples, and why each and every one of them deserves a spot in your routine.

1. Planks

You’d be hard-pressed to find a bodyweight workout that doesn’t include some sort of plank, and there’s a reason why trainers love the move so much: When it comes to working all 360 degrees of your core, it’s the best you’re going to get.  In addition to firing up your abs, planks also hit your glutes and shoulders, and are a great way to turn on your muscles at the beginning of any workout.

2. Push-ups

Push-ups became the unofficial workout move of quarantine, thanks in large part to the fact that they pack a whole lot of bang for your buck. At their core, push-ups are really just moving planks, which means they’ll give you the same benefits as the static version of the move while also hitting your upper body harder.

3. Burpees

While you might think you need to step outside for a run or hop on a spin bike to get your daily dose of cardio, burpees prove otherwise. This exercise combines planks, push-ups, and jump squats, and by the end of a single set, you’ll be dripping in sweat.

4. Mountain climbers

Another core-burning cardio move trainers can’t get enough of? Mountain climbers—aka planks, but make ’em cardio. This exercise involves holding a plank while quickly pulling your knees to your chest, which spikes your heart rate and forces you to engage your abs. You can slow them down for a lower impact burn, or twist them from side to side to fire up your obliques.

5. Squats

Traditional squats hit every muscle from your waist to your toes, and mastering their perfect form requires you to stay focused and brace your core for the entirety of the move. To do them properly keep your chest up, tuck your pelvis in, and lower your butt to a 90-degree angle from your knees.

Click here to read the original Well + Good article and watch their  “Big Five” videos

 


How to Do a Lateral Band Walk

January 19th, 2021 by Debbie Martilotta

My personal training clients have noticed a new warm-up exercise – lateral band walks, and yes, they warm you up fast!

Bands allow you to apply resistance to your body where weights might otherwise be awkward. Each time you step your feet together, your glutes have to eccentrically control the motion of your knee, which can help correct knee valgus (inward collapse of the knees).

How to Do the Banded Lateral Walk With Perfect Form

  • Fit a looped resistance band around your legs just above both knees, and stand with your feet together.
  • Keeping your back flat and abs engaged, push your hips back, bend your knees, and lower your body into a squat, shifting your weight toward your heels.
  • Maintain the squat as you simultaneously raise your hips several inches and step your right foot out to the right, then lower your hips fully.
  • Again raise your hips several inches as you bring your left foot together with your right, and lower again fully, maintaining tension in the band so that your knees don’t cave inward.
  • Repeat to the opposite side, alternating sides for reps. Perform equal reps on each side.

Benefits of the Lateral Band Walk

The lateral band walk strengthens the glute medius, which is an important stabilizing muscle that often gets overlooked and underutilized. By targeting this muscle (you’ll feel it fire after just a few steps), band walks can help improve your gait and promote better motor control, while helping to correct some injury-causing imbalances and movement dysfunction, including knee valgus, a.k.a. “knock knees.”

This simple yet challenging movement also gets bonus points for its booty-boosting capabilities. The lateral band walk is also a great way to build a fuller, firmer butt. As a warm-up, it targets the largest muscles in your body. This gets clients breathing deeper and their blood moving within minutes, and ready for our 30-minute strength training session!

Read more on OpenFit.com or watch their band walk video here. Contact me at DBM Strength Training in Cascade, MI, I’ll get you stronger!


THE DEAL WITH SQUATS

December 28th, 2020 by Debbie Martilotta

When it comes to working your lower body – while burning fat and torching calories — there’s nothing more effective than the squat. Squats engage your body’s largest and most powerful muscle groups, a.k.a the glutes, thighs, and hamstrings, while working your core and giving you a cardio boost as well.

  • Squats are mostly known as a leg exercise, but they promote body-wide muscle building by catalyzing an anabolic environment
  • Squats are also one of the best functional exercises out there, promoting mobility and balance and helping you complete real-world activities with ease
  • Squats also help you to burn more fat, as one of the most time-efficient ways to burn more calories continually is by developing more muscle
  • Squats have long been criticized for being destructive to your knees, but research shows that when done properly, squats actually improve knee stability and strengthen connective tissue
  • Squats are one type of exercise that should be a part of virtually everyone’s fitness routine, as they provide whole-body benefits

New Group Class Policy

December 17th, 2020 by Debbie Martilotta

Starting in January 2021, Group Classes are pre-scheduled and prepaid, just like personal training sessions.

Pre-planning your group classes should help you stay on track with your weekly fitness goals. As your personal trainer, supervising your training is essential. Making sure every client has enough room and the right weights to maximize their class participation, whether we are in the studio or on Zoom, is my goal. Knowing in advance who is attending and that a group class is not overbooked makes us both more successful!

To make this easy, just text me (616-901-6247) your name and the class time you are scheduling for and if you do not have a punch card of 10 prepaid classes to use, I will send you my Venmo* link for payment.

*Venmo is my preferred app as PayPal sometimes involves a fee
that neither you nor I can always control.

So, let’s say on Tuesday you plan to participate in the 9 am Saturday class. You would text me to register and if you do not have a punch card on file, I will text you back my Venmo link. You use that link to either pay me $10 for the single class or $100 for a new class punch card of ten classes. Voila – you train on Sat am and I am ready for you.

On the other hand, a friend asks you to take a walk, watch their kiddo, or something else, and you do not join the class at 9 am on Saturday. I have still reserved your space and have not filled it with another client. Just like my session policy, a 24-hour notice is required for cancellations. If less than 24 hours is given, you will be charged for the class.

As your trainer, I hope to encourage you to “plan your work – and work your plan”


Could IF (Intermittent Fasting) Be Right For You?

November 23rd, 2020 by Debbie Martilotta

I follow a very clean diet, strength train regularly, and avoid toxins in my environment to the best of my ability – so why might I be interested in Intermittent Fasting?

Evidence is accumulating that eating in a 6-hour period and fasting for 18 hours can trigger a metabolic switch from glucose-based to ketone-based energy, with increased stress resistance, increased longevity, and a decreased incidence of diseases, including cancer and obesity.

Until recently, studies of caloric restriction and intermittent fasting focused on aging and the life span. After nearly a century of research on caloric restriction, the overall conclusion was that reduced food intake robustly increases the life span.

Intermittent fasting elicits evolutionarily conserved, adaptive cellular responses that are integrated between and within organs in a manner that improves glucose regulation, increases stress resistance, and suppresses inflammation.

Cells respond to intermittent fasting by engaging in a coordinated adaptive stress response that leads to increased expression of antioxidant defenses, DNA repair, protein quality control, mitochondrial biogenesis and autophagy, and down-regulation of inflammation.

How much of the benefit of intermittent fasting is due to metabolic switching and how much is due to weight loss? Many studies have indicated that several of the benefits of intermittent fasting are dissociated from its effects on weight loss. These benefits include improvements in glucose regulation, blood pressure, and heart rate, and abdominal fat loss.

Despite the evidence for the health benefits of intermittent fasting and its applicability to many diseases, today’s diet of three meals with snacks every day is so ingrained in our culture that a change in this eating pattern can be difficult. The abundance of food and extensive marketing in our culture are also major hurdles to be overcome.

I’ve found a community focused on IF that I follow for both inspiration and guidance, Gin Stephens, author of  Fast. Feast. Repeat & Delay, Don’t Deny. Her blog, books, and Facebook page are full of support!

Intermittent fasting diets fall generally into two categories: daily time-restricted feeding, which narrows eating times to 6–8 hours per day, and so-called 5:2 intermittent fasting, in which people limit themselves to one moderate-sized meal (500 calories) two days each week. With guidance and patience, most people can incorporate IF into their lives.


Fight Inflammation With Food And Exercise

November 2nd, 2020 by Debbie Martilotta

One of the most powerful tools to combat inflammation comes from the grocery store. Choose the right anti-inflammatory foods, and you may be able to reduce your risk of illness. Consistently pick the wrong ones, and you could accelerate the inflammatory disease process.

What does an anti-inflammatory diet do? Your immune system becomes activated when your body recognizes anything that is foreign—such as an invading microbe, plant pollen, or chemical. This often triggers a process called inflammation. Intermittent bouts of inflammation directed at truly threatening invaders protect your health.

However, sometimes inflammation persists, day in and day out, even when you are not threatened by a foreign invader. That’s when inflammation can become your enemy. Many major diseases that plague us—including cancer, heart disease, diabetes, arthritis, depression, and Alzheimer’s—have been linked to chronic inflammation.

Anti-inflammatory diet

To reduce levels of inflammation, aim for an overall healthy diet. If you’re looking for an eating plan that closely follows the tenets of anti-inflammatory eating, consider the Mediterranean diet, which is high in fruits, vegetables, nuts, whole grains, fish, and healthy oils.

Anti-inflammatory foods

An anti-inflammatory diet should include these foods:

  • tomatoes
  • olive oil
  • green leafy vegetables, such as spinach, kale, and collards
  • nuts like almonds and walnuts
  • fatty fish like salmon, mackerel, tuna, and sardines
  • fruits such as strawberries, blueberries, cherries, and oranges
  • spices, especially ginger, turmeric, and cayenne
  • green tea contains antioxidant compounds known as catechins, which reduce inflammation

The health risks of inflammatory foods

Not surprisingly, the same foods on an inflammation diet are generally considered bad for our health, including sodas and refined carbohydrates, as well as red meat and processed meats.

Unhealthy foods also contribute to weight gain, which is itself a risk factor for inflammation. Yet in several studies, even after researchers took obesity into account, the link between foods and inflammation remained, which suggests weight gain isn’t the sole driver.

Foods that cause inflammation

Try to avoid or limit these foods as much as possible:

  • refined carbohydrates, such as white bread and pastries
  • French fries and other fried foods
  • soda and other sugar-sweetened beverages
  • red meat (burgers, steaks) and processed meat (hot dogs, sausage)
  • margarine, shortening, and lard

In addition to lowering inflammation, a more natural, less processed diet can have noticeable effects on your physical and emotional health.

The impact of strength training

Strength training also improves chronic inflammation. Strength training’s positive effects on chronic inflammation are probably part of why it is shown to decrease the risk of heart disease and diabetes. To maximize your health gains, train with challenging weights and get adequate rest between your workouts.

Exercise regularly and recover completely. Exercise decreases levels of TNF (tumor necrosis factor) and CRP (C-reactive protein), both of which are involved in systemic inflammation. The key to reaping the benefits of exercise and avoiding chronic inflammation is making sure that you allow enough time for the body to recover after every strenuous session.


How To Build Muscle Fast

October 26th, 2020 by Debbie Martilotta

Strength training is a great way to build muscle and see results more quickly than with other types of workouts. If you’re looking to jump-start muscle growth, beginning a new routine that challenges your muscles is key. You’ll probably feel shaky during those first few sets, but as the brain and body begin to adapt to your new exercise routine, you’ll gain strength as long as your training is consistent.

The most conventional exercise to induce muscle growth is resistance (strength) training.

Building muscle won’t happen overnight, but with the right fitness and nutrition regimen, you can start to see results in just a few months.

Muscles are made up of two different types of individual muscle fibers: type one and type two.

  • Type one muscle fibers, also known as slow-twitch muscle fibers, are aerobic. They’re resistant to fatigue and focused on smaller movements that can be sustained for long periods.
  • Type two muscle fibers, also known as fast-twitch muscle fibers, get tired more easily but allow for more powerful movements. Type two muscle fibers contain more blood supply than type one fibers.

Endurance and aerobic exercise build more type one muscle fibers, while strength training builds more type two muscle fibers. That means you’ll likely see results with muscle growth faster with strength training than other types of exercise.

Exercises for building muscle
Focus on functional strength and mobility with a whole-body approach to strength training. Here are some of those exercises and the muscle groups they work:

  • Glute bridges: abs, hamstrings, and lower back
  • Squats: glutes, quads, hamstrings, calves, and abs
  • Push-ups: chest, shoulders, abs, and triceps
  • Lateral lunges: glutes, hamstrings, and quads
  • Planks: whole body
  • Reverse lunge with rotation: whole body
  • Bent over row: back, shoulders, and arms
  • Single leg Romanian deadlift: whole body

When these exercises become easy, you can increase your reps or increase the weights. If you want to build your muscles faster, go with the increase in weights.

A 30-minute workout is enough to build muscle and maintain functional strength. However, the duration of the workout doesn’t matter as much as the number of sets per week and the mechanical stress that occurs in a given session. To induce muscle growth, aim for 10 to 20 sets per week, per body part. Cardio can help build muscle, too, but it will be slower than strength training.

Don’t forget about progressive overload. Gradually add sets, weight, or reps to increase stress on the body and to keep building muscle. For example, if you’re lifting 10-pound dumbbells, you might find it difficult at first. After a time, lifting those dumbbells will start to get easier because you’re building muscle and getting stronger. If you continue to lift those 10-pound dumbbells you’re not going to build muscle. You’ll stay the same. You have to make your regimen more strenuous again.

Make sure you’re getting enough protein to fuel the muscle growth, getting enough sleep every night, and resting your muscle groups in between workouts. This is everything we do at DBM Strength Training and I love this article, read it directly from the Insider here.