The cover of TIME Magazine this month is about the food industry.  It’s press like this and movies like Food, Inc. that we hope will continue to shed light on the serious condition of food in our country.  We hope this is a reminder of why we eat the way we do and how important our Organic Co-op truly is.

Read TIME’s article “Getting Real About the High Price of Cheap Food”

by Tommy Dyer

I can remember it like it was yesterday.  On a cold winter day in December, I was nine years old walking out of P.E. class when my best friend Ricky decided to clue me in on a dirty little secret – “Santa Claus isn’t real.” Immediately my heart sank.  I felt the reality of my world sucked away in a single moment.  Hours of baking the perfect chocolate cookies and the excitement of just maybe catching a glimpse of the big fat guy in a red suit…gone.  Christmas would never be the same.  My mind swirled with questions of, “Why? How could I have been so fooled?”

After watching the movie, Food, Inc., those feelings came rushing back.  “How could I have been so fooled?  You think you know the truth about what you’re eating…”

Food, Inc. provides viewers with an inside look into what is really going on behind the scenes of the food industry in America.  The movie expands upon topics such as local and organic food, diabetes and obesity, factory farming, environmental impact, and farm worker protection – and the truth we don’t often get to see.  Viewers are taken on a journey from the time an animal is born, until the time it is to be packaged and sold.  Elise Pearlstein, producer of Food, Inc., captures the unimaginable realities of what the animals are fed, how they are treated, killed, and what is injected into them.  The documentary reveals the harmful pesticides, herbicides, and fungicides that invade our produce – and how corn is used in products you never would have imagined, causing a multitude of health problems. Food, Inc. investigates the corporate giants who control what YOU are consuming. The information provides the public with the shameful realities that exist among the things we consume and brings to light the struggle of local farmers fighting to provide you real food free of hormones and chemicals.

In the film, Michael Pollan, author of the groundbreaking book, The Omnivore’s Dilemma, provides useful details into the way your chickens are killed and cows are processed.  After an hour-and-a-half, I was angry, sad, and questioning.   How we are supposed to fight against something so big, so controlling?  Why would the FDA allow the ill treatment of animals?  Why are the chickens we are consuming allowed to be injected with growth hormones?  Why are cows fed anything but the grass put here for them to graze on?  What is really on that tomato in your salad? Why are food workers in conditions that you would never dream of stepping into? Where did it go wrong, and how do we fight back and take control of our health?

Being a part of The Movement Dallas gives me hope!  Our studio provides you with all the tools necessary to take back control of your health from an organic, natural perspective that supports and respects local farmers.  The Movement Dallas Organic Co-Op works closely with local farms to provide you with the opportunity to eat 100% organic grass-fed beef, pastured chicken, farm fresh eggs, raw cheese – food that will definitely put a smile on your face and cause your body to thank you.

Understanding what goes into your food and how food affects your body can be tiring.  The Movement Dallas was created to change the way you Move, Eat, Think, and Live. Become a part of the Organic Co-op and begin to experience food for what it is supposed to be.  Oh, and if you haven’t yet seen Food, Inc. – grab a friend, family member, or just mosey to the theatre yourself and catch a glimpse into the reality of our food industry.

To your good health!

Here’s our newest section where YOU get to ask The Movement co-founder, Craig Keaton, your health questions!  If you have any questions you’d like to Ask Craig then please email us at questions@themovementdallas.com and stay tuned.

Question:

Craig,

I’m a parent of 3 kids and have a question about milk.  I know The Movement frowns upon pasteurized milk, but I don’t know what to give my kids so they get their calcium.  Do you have any suggestions?

Pam, Mom in Dallas

Craig’s Answer:

Whenever I hear this question, I think how successful marketing campaigns really can be. “Got Milk?”  The first thing to remember is that milk is by no means the only source of calcium on this planet. In fact, I find it laughable that so many pediatricians inquisitive of a child’s diet only ask, “Are they drinking milk? Well if not, do they eat yogurt?”  What about the rest of their diet?  Let’s not ask about the 3 cans of soda the average American kid has in a day. Or the fact that kids are consuming their body weight in sugar and food additives every year. Or what  the over 2 BILLION pounds of pesticides, herbicides, and fungicides in our conventional food are doing to their growing bodies. If pasteurized milk “does a body so good,” then why do Americans have the second highest rate of Osteoporosis?  And don’t say it’s because of not enough milk, because we Americans also consume the second highest amount of pasteurized milk in the world! Lack of pasteurized dairy is NOT our problem!

Let’s start with this. Here is a video where one of our trainers, Brian Johnson, answers the question, “Is Raw Milk Safe?” and explains its many benefits.  If you are still not comfortable with raw milk, fine! Let’s give your children vegetables, especially greens and green leafy veggies for starters. Also give them healthy protein sources that have not been over-cooked – meats such as grass-fed beef, pastured chicken and eggs, and only wild-caught fish.

Next, let’s talk about elimination of a few things. This is the area that would probably make the biggest difference in your and your children’s health. No sodas and no sports drinks.  Get rid of all products containing High Fructose Corn Syrup. Seriously limit if not completely eliminate candy and other sugary treats. Also significantly reduce consumption of fruit juice. Store-bought juice is just sugar water, even the no-sugar added stuff! Lastly be careful about what you feed them from a bag or a box. Read the labels on these foods. If there is even one ingredient that you can’t pronounce or don’t know what it is DO NOT feed it to your child!

Final note – Parents, I find that so many of us struggle because we don’t practice healthy behaviors ourselves. Please be a daily model for these practices, and I am sure your children will be really excited to live like their heroes!

Watch our very first video of Craig answering the question:  What are some good fats I can eat?

by Tommy Dyer

Fat consumption in America has decreased dramatically in the last 80 years. Led by the Lipid Hypothesis, a proposed theory by a researcher named Ancel Keys which claims that there is a direct relationship between the amount of saturated fat and cholesterol in the diet and the presence of heart disease, America has gone from a diet rich in saturated fats and healthy cholesterol to a diet consisting of highly-processed vegetable oils, refined sugars, carbohydrates, and white flour. Meat consumption has decreased by almost 30%, and Americans are turning away from healthy fats such as real butter, lard, and coconut oil – foods that have nourished our ancestors (and other cultures!) for hundreds of years.  Instead we are choosing from an array of new “butters,” (which are actually synthetic substances colored to look like butter), rancid oils, and synthetic cooking sprays.  Based on advice from organizations such as the American Cancer Society, the National Cancer Institute, and the Senate Committee on Nutrition and Human Needs, consumers are looking to purchase low-fat, low-cholesterol products in hopes that they will steer clear of heart disease and cancer.

So what is wrong with this picture?
You would think that with the advice from modern “experts” to consume less fat and less cholesterol (advice many Americans have obeyed), there should be a decrease in heart disease and cancer…right?  Sadly, it is just the opposite.  Before 1920, heart disease was scarce in America.  Cancer affected around 1 out of every 30 people.  Fast forward to the present day, where heart disease is the cause of 40% of deaths in the United States, and cancer now affects 1 out of every 3 individuals!  Obesity rates have also sky-rocketed.  Half of our adult population is considered overweight and/or obese.  Sadly, it doesn’t stop there – our children are dramatically being affected.  According to recent studies, over 30% of children are battling weight issues.  The truth is that Americans have been fooled into thinking that fat consumption results in weight gain, clogged arteries, and eventually heart disease.  People have turned away from what nourishes the body: raw whole milk, avocados, real butter, lard, animal fat from a good source, coconut oil, among much else that God put here for us to enjoy.  As Craig Keaton always reminds us, “God didn’t screw up, we did.”

Some of you might find this surprising: consumption of fat, according to your personal metabolic type, is critical to achieving optimal health. Fat provides the body with a good source of energy.  Fat is important in hormonal development and regulation.  There is a lot of debate about the different kinds of fats; saturated, monounsaturated, and polyunsaturated.  Which are good, and which are bad?  How much do I consume of each?

Let’s begin by exploring some positive facts about fat, beginning with saturated fats – those that Americans have been taught to avoid at all costs.

• Saturated fatty acids make up at least 50% of the cell membrane, giving them the makeup to function properly.
• For calcium to be absorbed into our bones, at least 50% of the dietary fats should be saturated.
• They protect liver from toxins, such as alcohol.
• They enhance the immune system.
• They are needed for the proper utilization of essential fatty acids (omega-3).
• They lower Lp(a), a substance in the blood that indicates proneness to heart disease.

The main sources of saturated fats are from tropical oils (coconut and palm oil) and animal fats. Saturated fats have long been the nourishment of traditional cultures, without the problems of obesity and heart disease.  Saturated fats are known to be very stable fats, meaning they do not easily turn rancid.  An excellent choice is coconut oil, which is 92% saturated fat and contains strong anti-microbial properties (which means it kills bacteria).  Thought McDonald’s was bad for you?  It is! But the good news is you do not have to stop eating meat.  The most important thing is the source of meat you are consuming.  Research indicates that 100% grass-fed beef has a relatively low content of saturated fat.  In fact, most healthy animals have a much lower saturated fat content.  Saturated fats are labeled by most as the cause of heart disease, among many other health ailments.  Simply put, this is wrong.  There has been no direct link to saturated fat intake and heart disease.  In fact, saturated fat can reduce the risk of heart disease.

Monounsaturated fats are another classification of fat.  Your body is actually able to produce monounsaturated fats from saturated fats you consume.  Pastured chicken fat and lard are two great sources of monounsaturated fats.   Other good sources of monounsaturated fats are extra virgin olive oil, raw nuts, and avocados. Monounsaturated fats, like saturated fats, are great for cooking!

Next, lets explore the often-debated polyunsaturated fats (omega-3 and omega-6), which most of the population consumes in the form of commercially produced vegetable oils derived mostly from soy, as well as from corn, safflower and canola oils.  Contrary to popular belief, polyunsaturated fats coming from vegetable oils have been proven to increase the risk of heart disease and cancer among other conditions such as immune dysfunction, damage to liver, digestive disorders, impaired growth, and weight gain.  The sad truth is that the American diet consists mostly of these harmful fats, as these highly-refined vegetable oils are used as ingredients in the majority of the foods Americans consume today.

Why do polyunsaturated fats cause health problems? The answer is in the way they are produced.  While being exposed to heat, oxygen and moisture during the “hydrogenation”  process, the oils become rancid. Rancid oils are characterized by the free radicals present in them.  These free radicals literally attack cell membranes and red blood cells in the body, resulting in damage to DNA/RNA strands. Research proves free radicals are directly linked to skin damage (in the form of wrinkles), autoimmune diseases, and Alzheimer’s.

Why, then, do so many “experts” recommend the consumption of omega-3 fats? The ratio of omega-3 to omega-6 that exists within these polyunsaturated oils is harmful to your body.  So where do you get good polyunsaturated fats? Fish oils, high quality cod liver oil, and ground flax seeds are great sources of polyunsaturated fats.    Ultimately, by consuming real whole foods (like butter, lard, olive oil, coconut oil, avocados, and various raw nuts) you will be getting the desired ratio of saturated, monounsaturated, and polyunsaturated fats your body needs!

Could the fact that you are not consuming enough good fat be the reason you are overweight?  Absolutely. So where should you start?  Begin by cutting out processed foods.  These foods are packed with rancid vegetable oils that will only cause harm to your body.  Next, find a good source of animal fat.  Here at The Movement Dallas, we offer 100% grass-fed organic beef, pastured chicken, farm fresh eggs, cultured butter, and lard – all a part of Dallas’ best Co-op!  If you have any questions about his article, or anything related, please email us info@themovementdallas.com.

Also, check out our Top 5: Favorite Fats!

Sources:
Fallon, Salley.  Nourishing Traditions.
Shilhavy, Brian.  Virgin Coconut Oil.  West Bend, WI.  2004.
Wolcott, William.  The Metabolic Typing Diet.  New York.  2000.

Nina Planck

We have become huge fans of Nina Planck and her appreciation and passion for real food.  We wanted to introduce you to our new friend in the crusade to eating the way we were intended.  Check out her article about low-fat diets below, and also buy her book, Real Food: What to Eat and Why.  Here is a snippet of what Nina Planck has to say:

“Here are some thoughts on some of the media and nutritional commentary following publication of the Women’s Health Initiative (WHI) low-fat study, which found that a low-fat diet does not prevent heart disease, cancer, or stroke, and that a low-fat diet does not aid weight loss. It was very useful to read both JAMA articles in full, including the fine print.

The direct quotes come from journalists and other commentators.

COMMENTARY: Some said the study was a failure because it didn’t look at the type of fat in the diet (e.g. saturated v. unsaturated fat). But the study was designed to test whether low-fat diets work. And proved decisively they don’t.

COMMENTARY: ‘Keep saturated fat to 10 percent or less of total calories – 7 percent if you already have evidence of heart disease or diabetes – and keep trans fats as low as possible.’

Trans fat consumption should be ZERO. According to the National Academy of Sciences, there is ‘no safe level’ of consumption of trans fats…”

Read More…

Have you ever been interested in doing a juice fast?  We got our hands on a Champion Juicer and decided to give it a try.  And we love it!  We tried it today for breakfast and lunch.    We highly recommend the occasional fast.  Even our digestive system needs a rest.

Take a look at what organic produce we juiced.  We also added a scoop of the NutriHarmony Whey Protein that is 98% undenatured protein.  Its not only the cleanest protein on the planet but its almost 100% raw protein.  Mix that in with the juice cocktail below and you have a power packed breakfast!

Fuji Apples – vitamin C
Carrots – vitamin A
Kale – calcium & vitamin K
Ginger – digestive aid
Bartlett Pears – vitamin C
Nashii Pears – find them at the Asian market!
Cucumbers – magnesium
Lemon – vitamin B6 & thiamine
Celery – potassium
Pineapple – bromelain

We are fasting all day until dinner only drinking the juice w/whey and of course ENFUSIA!

by Tommy Dyer

In recent years, soy has jumped on the scene and quickly become known as the save-all health food of the 21st century. Vegetarians swear by it. Advertisers peddle it. The media covers it. The government approves it, and the public consumes it. It seems almost everyone these days seem to believe soy is beneficial for his or her health, consuming it in some form or fashion.

Soy has staked its claim as a food that will protect against heart disease and reduce the risk of cancer. Sadly, these claims are just not the truth. Surely the media and companies that we trust would not sell us a product that is in reality hazardous to our health? Think again.

Did you know that soy is one of the eight most common allergens? What about the fact that soy contains high levels of phytic acid, which reduces the absorption of calcium, iron, and zinc in the body? Women, have have you heard that soy contains phytoestrogens (plant estrogens that are structurally similar to hormones in the human body) that disrupt endocrine function and could cause breast cancer in adults? Men, don’t think you’re out of the woods: soy is proven to dramatically lower testosterone levels.

To uncover all the dangers of soy, you would need an extensive report. For the purpose of this article, we will explore a brief history of soy and then provide you with factual information that will reveal the truth about soy and how you should and should not consume it.

Nicknamed the “yellow jewel,” the soybean was greatly respected in Chinese culture.  The soybean’s early use was to enrich the soil between plantings for food crops. Against popular belief nowadays, history shows that the ancient Asian cultures did not incorporate soybeans into their diet. Not until the discovery of fermentation (a process that breaks down complex proteins and fats to become digestible amino acids, simple sugars and fatty acids) was the soybean allowed to become edible for human consumption.  Then, they began to supplement their diets with soybeans, not the way we Americans consume soy today where it is found in nearly 75% of processed foods.

According to a soy manufacturing website, “soy is one of the few plants that provides a complete protein as it contains all eight amino acids essential for human health.” Although this is true, soy processing in America not only alters the chemical form of the bean, but soy also contains trypsin inhibitors that interfere with protein digestion. Simply put, the processed soy products you are consuming look, taste, and absorb nothing like the original product. The poor digestion of soy has been directly linked as the cause of many pancreatic disorders.

Types of “Bad” Soy
Soy protein isolate (SPI) is a substance used in soy food products to remove the foul taste that deters most consumers. SPI exists in products such as energy bars, protein powders, soy burgers, and soy hot dogs. This highly processed substance yields increased levels of toxins and known carcinogens. About forty years ago, the Federation of American Society for Experimental Biology arrived at the conclusion that the only safe use for SPI was as a sealer for cardboard boxes! Soy protein isolate also contains approximately 38 petroleum compounds, according to American Oil Chemists Association! This is fuel for machines, not the human body. According to research done by Kaayla T. Daniel, PhD , soy companies use SPI to, “improve texture, retain moistness, bind with fat, increase protein levels and reduce shrinkage during cooking. Food processors can also use SPI as a replacement for flour, eggs, and/or milk.” So what does all this mean? SPI is a highly processed chemical product that your body is not designed to use and does not even recognize. This additive is a key component of many soy products.

Soymilk was originally a step in the ancient process to make tofu. There is no record of ever drinking the milk, likely due to the strong bean flavor that it possesses. The modern method to creating soymilk we see in supermarkets today is radically faster, and who would have guessed…? Cheaper! The high pH solution used for speeding up the soaking process of the bean, along with the pressure-cooking thereafter destroys key nutrients.  The process also produces a known toxin, lysinoalanine. The soy companies’ main concern is to provide the consumer with a taste that they will enjoy, and therefore purchase. To accomplish an accepted taste, almost all soymilks contain one or more of the following; barley malt, brown rice syrup, raw cane crystals, or some other form of sugar. Studies show that in an 8 oz. serving of soymilk, there is as much as 16 grams of sugar added. Think you are doing better if you purchase the “light soymilk”?  Think again. To improve the taste, color, and texture, manufacturers use soy protein isolate instead of original soybean, and canola oil to provide creamy thickness to the drink. Those of you thinking canola oil is good for you consider this fact, “ [canola oil] contains the infamous chemical warfare agent mustard gas, [which] causes mad cow disease, blindness, nervous disorders, clumping of blood cells and depression of the immune system,” (Sally Fallon, The Great Con-ola). Once again this indicates that soy manufacturers’ greatest concern are revenue increase and cost reduction, not your health.

Another popular soy product that many consider a healthy alternative to meat is tofu. Like all other soy products, tofu that is produced and sold in America radically differs from the traditional Chinese version of tofu. American tofu companies are focused on speedy, low-cost production and increased sales of the product and therefore go to whatever means necessary to provide the best-tasting tofu. Almost all tofu in America is pasteurized in order to extend shelf life. Sugar sweeteners, MSG (a neurotoxin flavor enhancer), and artificial flavorings are added to “enhance” the tofu taste. The high content of phytoestrogens, particularly isoflavones, in all soy products contributes directly to increased anxiety levels, learning disabilities, and thyroid disorders, according to recent studies.

Healthy Soy
So, are there any health benefits from soy consumption? Yes! Soy products that are fermented do provide health benefits including hormonal balance support, prevention of bone loss, certain cancers, and even osteoporosis and diabetes!  Although questions remain about the quality of America’s soy manufacturing companies, miso, tempeh, and natto are three types of soy that are fermented and are okay for consumption. Again, the questions of modern manufacturing processes and the addition of artificial flavorings, colors, and sweeteners remain a legitimate concern.

Here at The Movement Dallas, we offer many solutions for fermented soy products that many women swear by for their menstrual cycles!  Real food soy that is fermented and in condiment servings, just like the Asians have been doing for thousands of years is exactly what should be consumed.  Not the un-fermented processed junk in America.  Contact us (info@themovementdallas.com) if you need help or have more questions.

In summary, soy is not the magic save-all food that America thinks. Serious health hazards exist with the consumption of highly refined processed soy products that are common in today’s food stores. Thyroid disorders, learning disabilities, reproductive disorders, heart disease, and cancer, to name a few, are proven to be directly linked to the consumption of soy. America’s health is quickly declining, although spending more on research and health care than ever before! Next time you think soy is the way to go, consider the information in this article. If you have any questions, The Movement Dallas can help you take the next step to achieving optimal health!

by Tommy Dyer

Artificial sweeteners were not meant for our bodies to process and utilize as food.  Over the past thirty years, artificial sweeteners jumped onto the shelves in just about every supermarket worldwide. There are ads, campaigns, commercials, and promotions all aimed to attract the consumer to this “no calorie” sugar substitute.  With a society driven by instant change, everyone is searching for a way to lose weight while still being able to enjoy “sugar.”  Whether you use it in your morning coffee, or enjoy an ice-cold diet soda, many on a daily basis consume artificial sweeteners, maybe without even knowing it!  The truth about these products might shock you.  The story of the top few artificial sweeteners is well worth exploring.

According to Dr. Mercola’s book Sweet Deception, in 1965, James Schlatter, a scientist working on a drug to treat peptic ulcer disease, discovered what is now known as aspartame.  When he licked his fingers to pick up a piece of paper, Schlatter got the first taste of aspartame, and so it began.  For the next eighteen years the FDA tested, researched, and eventually approved the use of aspartame in all products although the evidence for this artificial sweetener did not prove well.  Today, aspartame, also known as NutraSweet and Equal, is sold in over one hundred countries, found in over six thousand products, and is consumed by over 250 million people.  Aspartame is currently being consumed by two-thirds of the U.S. population that get it from diet sodas, chewing gum, and other products aimed at the “health conscious” American.  The truth of the matter is aspartame is one of the most controversial food additives in modern times, receiving about six hundred complaints in 1983 alone, the first year it was approved for use in carbonated beverages.

What exactly is aspartame?  Aspartame is made up of phenylalanine, aspartic acid, and methyl ester (or methanol known as wood alcohol).  The neurotoxin effects of phenylalanine and aspartic acid are headaches, mental confusion, balance problems, and seizures.  Your body recognizes this amino acid group as a “foreign chemical” and attempts to excrete it – causing a slew of problems for your body.  Aspartame also is made up of methyl ester, which is broken down into your body as methanol (or paint remover), which is an extremely toxic substance. Simply put, artificial sweeteners are not the answer to your sugar addiction, or your weight loss goals. They are synthetic chemicals bound together- harmful to your body.  They are not meant for your body to utilize as energy!  By putting these “sugar replacements” in your system you are putting stress on your body that will eventually lead to devastating side effects.  It’s not a question of IF they are harming you, but rather WHEN you will begin to see the side effects!

If you do not consume aspartame and are using the so-called “safe” sweetener – Splenda – you might be telling yourself you’re doing pretty well.  You are wrong.  Why, then, has Splenda taken over the artificial sweetener industry with an unprecedented growth in the last nine years?  Take a look at the truth about your favorite sweetener.  Splenda is derived from sucralose.  According to Dr. Mercola’s article, The Potential Dangers of Sucralose, the chemical process to formulate sucralose converts the substance into what’s called a fructo-galactose molecule.  This sugar make-up does not occur anywhere in nature. Therefore, by putting Splenda into your body, it is unable to metabolize the chemical properly.  This is the reason Splenda is “no calorie” – your body is unable to metabolize it!  Sounds a little odd, huh?  Research for Splenda was mainly focused on animal studies.  There has been no extensive research conducted in order to determine if Splenda is safe for long-term human consumption.  Recent studies show that Splenda contributes to a fifty percent decrease in good bacteria, and an increase in body weight! Thought Splenda would help you lose weight?  Again, this is a glorified myth!  In short, Splenda sets off your digestive reflexes when entering your body.  Your system thinks that calories should be coming in, but because Splenda is unable to be utilized in your body, it tricks your system.  This causes you to never feel satisfied, and thus consistently overeat.

What, then, is the alternative?  Try avoiding ALL artificial sweeteners. It would be better for you to use real, unrefined sugar than the synthetic fake “sugar” found in products like Equal and Splenda.  Some other better choices include raw honey, agave nectar, Stevia, and Xylitol.  All of these are naturally occurring substances that your body is able to process. They are sure to provide you with a sweet sensation, without compensating your health.

Another great way to curb your sugar cravings (and to get off caffeine for good) is Enfusia!  Enfusia provides your body with the nutrients it craves so that your sugar cravings will quickly subside with no side effects.   Before sipping on that next Diet Coke or adding the “pink packet” to your coffee, think about at what cost you are using these artificial sweeteners.  We’d love to help you make the first step!

by Brian Johnson

Every day, it seems more and more products laced with caffeine are being introduced – from soft drinks to energy drinks, and even to some teas.  We have literally become a “caffeine nation”.   Most of us delve into products containing caffeine on a regular basis – whether knowingly or unknowingly!  I’d like to help you understand the effect that caffeine has on the body and why it would be best to avoid it at all costs.  I’ll also provide a great alternative!

Caffeine is not “new.”  However, only recently has there been much information on the negative effects it has on health, or the argued “benefits.”  Before my mid-20s, the only thing I knew about caffeine was that it helped get me through many a late night of studying for college exams.  But as the old saying goes, “If only I knew then what I know now…”

According to CaffeineDependence.org, “It is estimated that in North America between 80 and 90 percent of adults and children habitually consume caffeine. About 15% of the general population report having stopped caffeine use completely, citing concern about health and unpleasant side effects.”

So what’s so bad about caffeine? It can give you a little “punch” in the morning, and it can get you through the day (if you keep consuming it!).  But unfortunately, that “punch” comes at a cost – caffeine taxes our bodies in a negative way.  Caffeine is a direct stimulant on the adrenal glands, which produce our “fight-or-flight” hormones. Once caffeine enters the body, the glands start working overtime to try to keep up producing massive amounts of cortisol, which is our stress hormone. If the adrenal glands are constantly bombarded with different stimulants (caffeine, work stress, lack of sleep, etc.) then they begin to fatigue, sending us into a downward spiral better known as “adrenal fatigue.”  Bad news, my friends.

The most common caffeinated beverage that is consumed more than any other beverage besides water is, of course, coffee. Coffee contains anywhere from 150-300 mg of caffeine per cup and according to Paul Chek of the C.H.E.K. Institute, caffeine has a half-life of about six hours. That means if you have a cup of coffee with 300 mg of caffeine at 12pm, there will still be 150 mg in your bloodstream at 6pm and another 75 mg at midnight.  YIKES!   If you’re drinking coffee regularly, your body is in a constant state of panic, the effects being too much stimulation on the adrenals, inability to sleep and repair, dehydration accompanied by constipation, and a vicious cycle to “attain more energy”.

So what’s the alternative? One of the most wonderful things we’ve been blessed with here at The Movement Dallas is a lovely product called Enfusia by Nutriharmony.   Enfusia is THE answer to the caffeine junkie’s dilemma.  Enfusia provides the energizing boost of coffee without the unwanted side effects and zero caffeine.  Enfusia is a pure, organic maté tea combined with other herbs, grown in the rainforests of Paraguay.  Because Enfusia leaves have never been roasted, smoked or anything in between, the benefits to your body are many.  Because Enfusia is caffeine-free and calming to the central nervous system, there is NEVER a bog or crash, and there is no wired feeling after its consumption.  People who drink Enfusia describe it as an unmatched “mental clarity” and “sustained energy” that cannot be received from caffeine.  In fact, we have multiple clients (like Hilary and Sylvia, to name a few) who thought they would never give up coffee or soft drinks and now are exclusively drinking Enfusia!

Apart from the fact that Enfusia is caffeine-free, it literally has one of the highest antioxidant values of anything you can put into your body! Without going into why antioxidants are great for us (a topic for another day), just know that you are basically detoxifying while you drink.  Another benefit would be the fact that it helps stabilize blood sugar, and reduce hunger cravings.

If you have been constantly tired and feel like you never have energy, then this is your chance to try something new.  With all of this evidence against caffeine, why continue to harm your body when there is a wonderful alternative?

by Craig Keaton

It’s that time of year again – resolution time.  This is the time of year when we recap the last 365 days and upon reflection, we emphatically announce how we want to be different in the next year.  However, more often than not, those resolutions are nothing more than a fleeting whisper in our minds within days of the New Year’s celebration.  How many of us make the same resolutions year after year?  Why do so many of us struggle to achieve the goals we set for ourselves?  Is the “resolution” not possible?  Are you not capable?  Do you not deserve it?  No, no, and no!  It is absolutely possible.  You are fully capable.  And most importantly you absolutely deserve it.

How do I know it’s possible and that I am capable of it?
Joseph O’Connor writes in his Neuro-Linguistic Programming Workbook, “…we often mistake possibility for competence. We think something is not possible when we really do not know how to do it”.  O’Connor goes onto say, “You cannot prove a negative, therefore you can never prove you are incapable of anything, you can only say that you have not achieved it yet”.

Some of you maybe thinking right now that you have tried and tried but nothing has worked.  According to most polls, the top resolutions that people make are either based on saving money and getting out of debt, or they are health related – lose weight, quit smoking, eat better, start working out more, etc.  These things are possible.  I have no doubt you know someone who has done one or many of them.   Now you must do a few things to stay positive and see results.  First, remind yourself that it is possible because you see it happen around you all the time. Second, don’t be overwhelmed  if you don’t know where to start.  If what you are doing is not working, do something else!  There are plenty of resources out there to help you reach your goals.  Many of those resources are probably right under your fingertips and you didn’t even think to ask for help.  Find someone who has already had success with what you want to accomplish, and let them help you.

Now that I know it’s possible, where do I begin?
Ask yourself, “What do I want?”  What do you want your outcome to be?  O’Connor states, “By setting an outcome we become aware of the difference between what we have and what we want”. Once you know the difference between what you have and what you want, then you are ready to plan your strategy for how to get there.  Your strategy lays out what tasks you will do in order to move towards what you want to achieve.  O’Connor poignantly writes, “An outcome is not the same as a task. An outcome is what you want. A task is what you do to achieve it.  Don’t do tasks until you set your outcomes!”

If health, weight loss, fitness, or pain relief is on your list of resolutions this year, The Movement Dallas can help. We will help you set positive and realistic goals, assist you in mapping out your strategy, and give you the right tools for you to make 2009 a success.  We have done it before and will do it again!
-ck

by Brian Johnson

Most of us have been taught that all meat is the same – that a log of beef at the discount shopping club is the same as ground beef that has no hormones or antibiotics.  This is simply not true!  Let me take you on a little journey through the world of beef production today.  The truth may shock you.

Let’s start with the fact that cows naturally eat grass.  They have been doing so for thousands of years.  However, most cows today are fed a corn-based diet.   Even if cows eat grass at the beginning, these days they are almost always finished (at least the last 60-120 days) on grains, plus other remnants that are allowed in their feed such as cardboard, newspaper, and sawdust. The purpose of this feed is to fatten them up, which renders more weight come selling time.  When cows start eating a diet of grains instead of grass, they get sick, which means they have to be injected with antibiotics and chemicals.  What that means for you, the consumer, is that you are eating sick meat.

As I mentioned in the last article on eggs, you cannot expect health from that equation. Grains like corn (or whatever other garbage is thrown into the feed) are not meant for a cow’s digestive system.  Much like humans, if we eat foods that we aren’t meant to eat, we are going to get sick. The problem is many of these diseases and infections get passed on to the consumer;  yet the consumer doesn’t realize what they are eating.

In Paul Chek’s book, How To Eat Move and Be Healthy, it states that in 1998, the USDA inspections and safety system reclassified an array of animal diseases as being “….defects that rarely or never present a direct public health risk,” and said “unaffected carcass portions” could be passed on to consumers by cutting out lesions. They also stated that the following animal diseases do NOT pose health risk to humans: cancer, pneumonia of poultry, glandular swellings or lymphomas, sores, infectious arthritis, intestinal worms or tumors. Are you kidding me? I don’t know about you, but I don’t want any part of that!

Knowing that when a cow eats grass, they are healthier, it only makes sense that grass-fed beef is a healthier option.  Nutritionally speaking, a grass-fed cow is going to have a much better ratio of Omega 3 to Omega 6 fatty acids and a much leaner marbling of fat. It also has a higher CLA (conjugated linoleic acid) content, which has been shown to be a powerful antioxidant and to help the body utilize fat as fuel, further aiding in weight loss.  All of that simply means that when we eat healthy 100% grass-fed beef, we get more Omega 3s and protein, both of which are great for our bodies.

At The Movement Dallas, we get all of our 100% grass-fed beef from Burgundy Farms.  Burgundy’s cattle are free to roam around and eat as much grass as the land has to offer.  The beef that hits tables in America today comes from feed lots of tens of thousands of cows packed in and full of disease.  With stats showing that the average American eats over twice their body weight in meat per year, you can see how all these factors can  either be positive or negative. Next time you are shopping for beef, consider whether your beef is conventional or grass-fed.  We want to make it easy for you to get grass-fed beef for yourself and your family.  We have a vast variety of grass-fed beef at our studio at an affordable cost.  Just come in, choose your cut, and enjoy great health.

Knowing the truth makes your decisions a lot easier doesn’t it?

by Brian Johnson

There is way too much confusion these days when it comes to food production and labeling.  Honestly, most of us do not have a clue what’s in our food, let alone where it actually came from.  This is a vast difference from even 30 to 40 years ago. Many of us have grown up taking nutrition for granted and letting the “powers that be” dictate what, when, and how much we should eat.  Unfortunately these “powers” don’t always have your best interest at heart and are really looking to fatten their back pockets.  This is where the spread of misleading information begins.  With so many products now labeled “organic”, “natural”, “free-range”, “raw”, and “pure,” we need to educate ourselves to know what it all means.  These labels can often be the byproduct of good and effective marketing.  In this article, I would like to specifically explore the labeling of eggs and why they can be so different, specifically from a nutritional standpoint.

The egg is one of Mother Nature’s finest foods.  One egg supplies anywhere from 50-80 calories with 3-5 grams of fat and 4-6 grams of protein.  With that being said, not all eggs are created equal.  It all starts with how the hen, which produces the egg, is raised.  For most conventionally/commercially-raised hens, it starts with a tight cramped space filled with many other hens, which are stacked on top of one another.  This naturally creates territorial tension forcing producers to clip the beaks as to protect one another. It has been documented that these hens are literally considered insane.  Most hen houses store roughly 125,000 hens per shed.  These sheds are fed artificial light, causing the chickens to stimulate egg production year round, which as we know ourselves increases the release of cortisol (which is not a good thing).  I know I wouldn’t want the lights on and to be awake 24/7.  You cannot expect to maintain any level of health this way.  Due to this light exposure, the average hen produces roughly 300-400 eggs per year.  Only with the combination of forced breeding, artificial light, super-feed and antibiotics can this be possible.  Just to show the contrast, in 1900, the average chicken produced 83 eggs per year!!!

For those of you who think that “more is better,”  you should know that from a strictly nutritional perspective, a conventional egg is far less superior to that of a pastured hen.  Before we go into that, let’s first define what “pastured” or “pasture-raised” means.  According to the USDA Trade Descriptions, “birds are raised outdoors using movable enclosures located on grass and fed an organic diet (without hormones or non-organic additives) and/or raised without antibiotics (drugs that are intended to prevent or treat animal illnesses)”.

So naturally, eggs have an equal ratio of Omega 3 to Omega 6 fatty acids (which is a good thing) but commercially-raised hens can be anywhere from 1-16-30. The problem here is that as Americans, we already have a higher than desired Omega 6 and beyond in our diets. Many of these fatty acids have been shown to increase inflammation and contribute to a host of degenerative diseases. Aside from the fatty acid profile, a host of other vitamins in commercially-raised eggs are severely lacking or non-existent.  According to EatWild.com… “When chickens are housed indoors and deprived of greens, their meat and eggs also become artificially low in omega-3s. Eggs from pastured hens can contain as much as 10 times more omega-3s than eggs from factory hens.  It has been estimated that only 40 percent of Americans consume an adequate supply of omega-3 fatty acids.  Switching to the meat, milk, and dairy products of grass-fed animals is one way to restore this vital nutrient to your diet.”

With that being said, your best choice is either completely organic or pasture-fed hens. Do not be fooled by terms like “free-range” or “cage free” – unfortunately, these are merely marketing terms that mean absolutely nothing and have no regulation whatsoever.  More about that here.

Remember, what it comes down to is QUALITY over QUANTITY. I would rather you eat 1 pastured egg than 4 commercial eggs (much less one commercial egg). Also know that the nutrition you get from any food is only as good as its source. I prefer not to eat eggs from a sick chicken, but that’s just me. Just knowing where and how your eggs get from the hen house to the table can not only empower you, but extremely benefit your health.

- Brian Johnson

by Craig Keaton

It’s been said that “pain is just information” (Dr. Eric Cobb). It’s your body’s way of telling you that something has gone wrong, is going wrong, or even that something could go wrong.

Look at it this way: if you put your arm on a hot stove, your body quickly tells you to take it off so as to not risk further burning and damaging your arm. That hot, burning pain was great information. However it’s not always that straightforward…

For example, you can have pain in your arm, but the problem is not actually your arm; the arm pain is just the most effective way for your body to get your attention.  I’m sure you’ve heard about people having intense pain in their left arm prior to a heart attack.  And women often experience back pain, headaches, or neck pain during their menstrual cycles.   But it’s not actually a back or neck problem – it’s just the body’s way of slowing a woman down for a few days to get her to pay attention to her physiology.  Ladies, please know that a healthy female body, inside and out, experiences relatively no pain during “that time of the month”.

Back pain is one of the most common forms of pain among adult Americans.  But the source of this pain can be surprising.  One of the longest-running studies on back pain uncovered that the only significant factor leading to increased back pain was job dissatisfaction.   What does this mean?  In order to control pain, we must precisely understand all the information we are given.  The pain information helps us understand what has, is, or might go wrong.

We are survival-based organisms; therefore living is the body’s #1 priority. The body will do whatever it needs to do in order to sustain life for as long as possible. This means that anything the body perceives as threatening can be experienced as pain “information.”  A broken bone, worn cartilage, overworked joints, a bad pair of shoes, poor digestion, a stressed-out liver, unhealthy diet, or even a toxic relationship can all be manifested as pain. If we do not listen to the first bit of pain information that the body gives us, then it will scream a lot louder, for longer, and with many different voices. In other words, if you do not take the appropriate action to take care of the existing threat, your body will produce more intense,  longer-lasting, or chronic pain in multiple areas in order to get you to address the real problem.

If you’re having any form of physical pain, we at The Movement Dallas can help you.  We will work with you to discover the real source of your pain and then figure out how to eliminate it.  It can be easier than you think.

-ck

“Not Just Any Egg”

From the book How to Eat Move and Be Healthy by Paul Chek…

Eggs were considered to be one of the most complete and pure sources of protein by many pioneering nutritionists. Unadulterated eggs are, in fact, not only an excellent source of protein, they’re also a great source of dietary fats. In his book, Foods That Heal, Dr. Bernard Jensen describes eggs as having the right nutrients for the brain, nerves, and glands. My grandfather, whose hobby was the study of nutrition, told me when I was a boy to always eat eggs. He correctly predicated that more and more doctors would tell their patients not to eat eggs secondary to the cholesterol scare. He emphasized that despite claims that eggs have too much fat or cholesterol, a healthy egg contains adequate lecithin to emulsify the fats in an egg, making the whole egg a well balanced, natural food source that is healthy.

The problem today is that the egg is only as good as the bird, which is only as good as the soil it was raised on. Chickens that live a natural life, by the design of Mother Nature, produce eggs composed of quality proteins and an optimal omega-3: omega 6 fat ratios. A free-range egg will have a ratio between 1:1 and 1:4 while a typical commercially raised chicken egg will be as high as 1:16-30. This presents a problem for those who eat too many conventionally raised eggs, as too much omega-6 fatty acid in your diet facilitates the process of inflammation in our bodies.

There was a big scare regarding cholesterol content in eggs during the 1980’s. However, many don’t understand that cholesterol is a key building block for all cells and is produced by our bodies as a response to stress. When there’s an inflammatory process, there’s an elevated need for cholesterol. Stress, alcohol, medical drugs and many food additives are capable of causing inflammation in the gut, significantly elevating the body’s need for cholesterol. But when a trip to the doctor reveals high cholesterol, you’re often prescribed medication and told to stay away from the foods that you actually need to produce adequate cholesterol to heal the damaged cells. Doctors seldom look into the potential causes of elevated cholesterol.

To test the difference between a cage-raised chicken and an organic free-range bird, try this demonstration: Compare the effort it takes to break the leg from the thigh on a typical commercially raised chicken versus a free-range chicken. You’ll probably be amazed to find that it is three or four times harder to break the ligaments of the free-range bird’s knee joint. I’ve seen the exact same problem with athletes on garbage food diets that get muscle, ligament or connective tissue injuries that can’t heal, sometimes after years of therapy.