24Aug, 2015

Training To Succeed By Finding Muscular And Technical Failure

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Guest post by Vijay Persaud…….

One of the hardest things to defeat during training is the mind. If your mind says stop, your body tends to follow, even if you’re not really tired.

When we workout there is a psychological element that we need to both understand and overcome. Once we can do this, we achieve greater success. This means going that extra round when we don’t think we can and doing one more rep when we desperately want to stop.

Success from training isn’t only about working hard, it’s about breaking down your limitations.

How do we learn to defeat our own negative self talk and start breaking limitations?

Screen Shot 2015-08-24 at 8.17.38 AMThe first thing we have to do is let go of the thought that not completing something, be it those last few reps or exercises, means you have not achieved success. There is a mindset when training that if you can’t get everything done as quickly, then you haven’t achieved success.

Another example is that when we push our limits and feel tired, sweaty, and exhausted, we feel defeated because it was so hard. We need to understand that when we work to overload, the point in which we start having to really push to make it through each rep or round, success is happening already.

The more we push the our limits, the faster we can achieve the desired results we want, but we need to overcome the mindset that we need to stop because we feel tired. We need to learn to surpass the need for instant gratification of completing something with ease and learn to enjoy getting sweatyuntil it hurts.

I know what it sounds like. It almost sounds like I am saying learn to enjoy the punishment and push to absolute exhaustion. That isn’t the main focus, though I am not opposed to anyone who is willing to work with that much ambition, the focus is taking what you can do that extra step further.

Screen Shot 2015-08-24 at 8.17.26 AMTurning what you thought was your ceiling in to nothing more than another step on your way up the stairway to your ultimate fitness goal. To do this we need to let go of the mindset of completing something with ease means success, and let the revelation happen that success occurs when we make the choice to do that one more rep that we didn’t think we could. The overload point is where the best results occur, lifting heavier, moving with intent, choosing to succeed.

The research on heavy lifting has shown that heavy loading in the workouts vastly optimizes calorie burn, strength, and stamina over all. Well known high intensity and heavy loading advocate Charles Poloquin gives a well detailed breakdown of how the effects can be extremely seductive, but does explain that it comes with the challenge of difficulty*.

However, if you are willing to put in the work and break down the walls that face you as you work to the point of muscular and technical failure, your results will be amplified with a clear and concise improvement to your endurance, your strength, and most of all, your newly improved ability to push farther and keep motivated.

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Your results are going to speak for themselves and as the results come, so too will the motivation to work that much harder. Enjoy that trial by fire, as you will see exactly what you want when you challenge your own abilities and make it happen.

Make it a great day,



Posted by Jimmy Hartley | in Exercise Tips | No Comments

12Mar, 2015

Calgary Bootcamp Reveals 6 Week New Year’s Revolution Challenge Winner

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Congrats Patty!

You are the winner of our 2015 New Year’s Revolution Challenge.

Patty saw some amazing results in only 6 weeks of training with us.  Of course it’s nice when there’s over $700 in prizes to shoot for.

Check out these results:

Down 7 inches of fat

Down 5% Bodyfat

Increased 3 pounds of lean, tone muscle.

(in only 6 weeks)

For her efforts, Patty won an iPad and a $300 gift card to Edges Salon and Spa for a well earned pampering.









Here’s a quick interview I did with her…..

Jimmy:  What was your life like before bootcamp?

Patty:  I used to be really active in high school and then went to university and stopped and I started to gain weight.  I found I just didn’t have as much energy as I did before and didn’t feel as confident with myself as I was before.

Jimmy:  Since coming to bootcamp, what results have you had?

Patty:  I lost 7 inches overall, 5% body fat, and gain 3 pounds of lean muscle, which is pretty great for only 6 weeks.  I do feel much more confident and I want to keep coming back, I’m not as sore after hard workouts.  I feel like I’m just getting started.

Jimmy:  What’s your life like now?

Patty:  Umm, I WANT to be active now.  I actually feel guilty when I don’t exercise, so it’s fantastic that I’ve created that healthy habit in my life and I’d like to encourage others to be active with me.



Posted by Jimmy Hartley | in Calgary Personal Trainer, Weight Loss | No Comments

4Mar, 2014

6 Week New Years Revolution

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The results are in.  We have had some AMAZING transformations in just 6 weeks.

It truly is astonishing when you set your mind to something what you can accomplish.  A little focused effort, combined with the right recipe for losing fat, inches, getting stronger, and improving your health.

Christine, won an Ipad mini and a $300 makeover from Sherry Reid with Mary Kay for finishing first in our New Years Revolution Challenge.

Check out the video……

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Even though she’s the winner, we had some pretty unbelievable runner ups as well.

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  • Notice on the whiteboards everyone lost more inches than they did scale weight.  That is a sign that you are losing body fat and maintaining or increasing muscle tone. Muscle weighs more than fat, but it also takes up less room.
Every pound of muscle requires about 50 calories a day (on average) to maintain.  So, if you can put on 10 pounds on lean tone muscle and lose 10 pounds of fat, your scale weight hasn’t changed, but your ration has.  By default, you will be burning an extra 500 calories per day.  If you times that by 7 days in a week, that’s 3500 calories, which just happens to equal 1 pound of fat!  Imagine burning all those extra calories even while sitting at your desk, sleeping, etc.   Not to mention you’ll be stronger and more functional.
That’s why our philosophy at Calgary FitBody Bootcamp is strength training combined with high intensity cardio.
We will be doing another 6 week body transformation challenge in a few weeks.  If you’re sick and tired of being where your at, stay tuned and check your inbox.

Posted by Jimmy Hartley | in Calgary Personal Trainer, Exercise Tips, Weight Loss | No Comments

5Feb, 2014

Food Allergies & Special Diets

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From: Nourishing Traditions pgs. 56-62

For many people, the presence of food allergies and the necessity to restrict food choices present an unwelcome barrier to the joy of eating.  Food allergies afflict a large portion of our population and can cause such diverse complaints as sneezing, itching, arthritis, nervous disorders, concentration problems, insomnia, headaches and chronic fatigue.  More recently, diseases like cancer, diabetes, multiple sclerosis and schizophrenia have been linked to food allergies.  Often allergy sufferers find that they are allergic to the very foods they eat frequently and like the most.

Allergy tests have revealed sensitivities to every food commonly eaten, but most prevalent are allergies to milk products and grains–precisely the two foods added to man’s diet when he changed from a hunter-gatherer life style to one of cultivation and domestication.  The proteins of grain and milk, namely gluten and casein, are two of the hardest proteins for humans to digest.  This is one reason that traditional cultures usually soak or sprout grains and culture their dairy products before eating them.  Problems with milk also stem from the body’s inability to produce the enzyme lactase, required to break down lactose or milk sugar.  The process of fermenting or culturing milk products breaks down a portion of the lactose; even so, large numbers cannot tolerate milk products in any form.  Some people are sensitive to the high levels of the amino acid tyramine found in cheddar-type cheeses.  Asians, in general, tolerate milk less well than Westerners.

On the other hand, Asians tolerate grains better than other population groups, probably because of the lenth of time they have subsisted on grains.  Those members of Asian societies unable to thrive on grains have long since been selected out through shortened life span and reduced fertility.  This selection process may be the reason that Asians have pancreas organs and salivary glands up to 50% larger as a function of body weight than those of Westerners.  These traits allow them to digest grains more fully and contribute to their hight tolerance for rice, millet, and wheat.  The comparatively smaller salivary glands and pancreas of the Westerner often make it difficult for him/her to digest grains, especially gluten-containing grains such as wheat, corn, oats, rye and barley.  Gluten intolerance is associated with a family history of alcoholism, arthritis, Down’s syndrome, and mental disorders such as schizophrenia and dementia.  Gluten intolerance has been linked with vitamin B6 deficiency.

People with poor adrenal function are often unable to tolerate carbohydrates in any form.  Others cannot digest mean very well, due too suppressed or absent hydrochloric acid production in the stomach.  This may be due to a deficiency of vitamin B6, and zinc, both needed for the production of pancreatic enzymes, or of insufficient chloride due to a low-salt diet.  Hydrochloric acid production often decreases with age, rendering meats less well tlerated by the older generation.  Some individuals are sensitive to food from the nightshade family-tomatoes, potatoes, eggplant and peppers–and react with sore and painful joints, leading to arthritis.  Certain fruits and nuts such as tomatoes, almonds, apricots, peaches, and nectarines, contain aspirin-like compounds called salicylates, which have been shown to contribute to hyperactivity and asthma is some children.  Citrus fruits frequently cause allergies.  Heavily yeasted foods, such as vinegar, barley malt, alcoholic beverages, commercially pickled foods, soy sauce, Worcestershire sauce and aged cheeses, often exacerbate the symptoms of chronic yeast infection.

An easy way to determine whether you are allergic to a certain food is the following: Avoid the suspected food for at least four days.  Then eat a moderate amount of it on an empty stomach.  Test your pulse before and after eating the food.  If your pulse rises more than a few beats per minute, or if you have any adverse reaction, you are probably allergic to it.  We should always be alert to symptoms of food intolerance, such as rashes, fatigue, insomnia, headaches, joint pain and hoarseness.  These are natures’ warning signals, and it is the wise individual who heeds them.

Genetic predisposition is a major cause of allergies; another is poor diet in general, resulting in digestion that is less than thorough.  A diet deficient in animal fats and other bodybuilding factors during infancy and childhood may lead to weaknesses in the intestinal walls, the so-called “leaky gut syndrome” in which partially digested food particles pass into the blood stream.  Another contributing factor is enzyme exhaustion from a diet composed primarily of cooked foods.  Consumption of sugar and caffeine leads to adrenal exhaustion, a prime cause of allergies.  Sugar and refined carbohydrates in the gut can stimulate an overgrowth of candida albicans, naturally occurring fungi that break down dead or inert foods in the intestines.  With overconsumption of dead foods, such as refined carbohydrates, these organisms multiply uncontrollably.  Vinegar and other heavily yeasted foods also encourage candida overgrowth in some people.  These yeasts actually change form, attach themselves to the walls of the intestine and grow into the intestine, causing holes in the intestinal wall that allow undigested food and toxins, including toxins produced by candida itself, to enter the bloodstream.  These toxins and food particles will then trigger allergic reactions, especially when the immune system is weak or the body in under stress.

A final cause of food allergies is the present-day tendency to eat exclusively foods from just a few types or families.  Of the 4000 or so edible plant species that have fed human societies at one time or another in the past, only 140 are widely cultivated today and just three of them provide 60% of the worlds’s food.  Today our choice of food is limited to about 30 species, and for many the choice is even more restricted.  It is not unusual for some children to eat nothing but pizza, hot dogs and peanut butter sandwiches, or for those following the macrobiotic diet to consume mostly rice and soybean products with a few vegetables.  Such diets will not only be deficient in many nutrient, but the constant call for enzymes needed to digest those particular foods can lead to the exhaustion of the specific degestion mechanism.  The exclusve use of just a few goods can lead to severe food addictions–evey bit as harmful and as difficult to break as addictions to drugs or alcohol.  These food addictions, with their concomitant allergic reactions, nurture the biochemical disruptions that lead to more serious degenerative diseases.

If you have food allergies or sensetivities, you will need to eliminate some categories of food from your diet.  The best defense against allergies to begin with is a varied and healthful diet from which all refined and stimulating foods–sugar, white flour, refined and dydrogenated vegetable oils, refined salt and caffeine–have been eliminated, and which supplies the intestinal tract with lactic-acid producing bacteria and food enzymes on a frequent basis.

Along with allergies, our genetic ingeritance, constitutional type, age, race, occupation, climate and overall state of health all have a bearing on what we should eat.  Elderly people and invalids, whose digestive mechanisms hav been compromied or are in decline, should pay special attention to getting a good supply of enzymes in their diet and should favor foods that have been pureed, prepared with meat broths, or predigested, like soaked gruels and prridges.  Growing children and pregnant women need plenty of fat-soluble vitamins found in butter, cream, fish, and fish eggs and organ meats.  Those living in cold climates also need more foods rich in vitamin A.  Those who do hard physical labour may need a steady supply of animal products in the diet; but those who leasd a contemplative life often find overconsumption of animal products, especially red meat, and hindrance.  People who suffer from an underactive thyroid condition often do best on a diet in which fats, especially unsaturated fats, are restricted; while others, notably hypoglycemics and individuals prone to seizures, benefit from a diet that is comparatively high in fats.

The wisdom of the ancients teaches us that there are appropriate times for both feasing on rich foods and for fasting on the simplest of fare.  Periodic fasting is an age-old method for restoring and maintaining health.  Fasting on meat or vegetable broth or on lact0-fermented vegetable juices allows our enzyme producing and digestive mechanisms to rest so that other enzyme systmes can work at repar, detoxification and healing.  Many ancient physicians recommended a monodiet for the sick, such as ten days of rice gruel.  Hippocrates often prescribed a diet consisting only of raw milk for those suffering from TB or psoriasis.  Healing fasts work best when carried out in conjunction with a program of intestinal cleansing through enemas or colonics.

The danger of fasting is that it can be contined too long  The body temple may benefit from the occasional application of mops and brooms–broths and vegetable preparatoins–but this magnificent edifice is built strong and kept in good repair with bricks and mortar–nutrient-dense proteins and fats.

There has been much debate about the ideal proprtions of protein, carbohydrate and fat in our diets.  The Politcally Correct diet is one that is high in carbohydrates and low in protein and fat; others suggest a diet in which carbohydrates are all but eliminated, especially f0r weight loss.  Another school of thought suggests that a certain precise balance of macronutrients (40% carbohydrates, 30% protein, and 30 % fat) is the key to perfect health.  Traditional diets, when analyzed, reveal approximate proprotions of 40% carbohydrate foods, 20% protein foods and 40% fats, with the exception of artic regions and certain cattle-herding groups that do not use much in the way of plant foods and whose diets can be as highas 80% fat.  (Fats have twice as many calories per unit of weight as protein and carbohydrates.  As protein and carbohydrate foods are more than 80% water, the amount of fat by weight in a diet that yields 40% of total calories is actually quite small.  Thus, a lighly marbled steak with a mere 1/4 inch of fat around the edge will contain about 50% of calories as fat.)  These prportions should serve as guidelines only and not as rigid dogma that cause us to make a fetish of our eating habits.  Systmes that streess macronutrient quantities often overlook the importance of the food quality.  A snack bar composed of protein powder, refined sugars and cheap oils should not be considered an appropriate food, whatever claims are made for its macronutrient balance.

A recent popular book urges specific diets based on blood types, arguing, for example, that all people of Type A blood should be vegetarians and that only those with Type B blood should consume dairy products.  This system is based on theories of human evolution that are impssible to prove an on research that is difficult to validate.  Diet systems that empphasize high quality ancestral foods and proper preperation techniques have better chances for long-term success than those that assign the earth’s entire population to one of four food lists, particularly when those lists indlude questionable foods like soy and exclude nourishing fasts like coconut oil.

Other dietary systmes that hve enjoyed some popularity are those that deal with the acid and alkaline-forming characteristics of our foods and their supposed effects on the pH value of the blood and tissues.  When entirely burned, foods leave an ash or residue that is either acidic, alkaline or neutral.  Breads, cereals, fish, meats, eggs and poultry usually leave an acid-ash residue due to high amounts of shorine, sulphur (in the case of meats and eggs) and phosphorus (in the case of meat and whole grains).  Alkaline-ash foods are those in which the elements potassium, sodium, calcium, and magnesiym predominate, including most vegetables and fruits–even fruits with a high acid component like citrus and tomatoes, because these acids can be completely metabolized in the body into carbon dioxide, water, and energy.  As for nuts, alminds, chestnuts, and cononuts are alkaline-ash foods, while Brazil nuts, peanuts and walnuts yield an acid ash.  Most legumes are alkaline-ash foods except for lentils which yield an acid ash.  Neutral-ash foods are the pure fats like butter and lard, because they can be completely burned, and refined carbohydrates like white sugar and cornstarch, becasue they contain no minerals.  Milk products yield an alkaline ash due to high levels of calcium.  Phytates in whole grains complicate the picture because foodstuffs have an unpredictable effect on the food residue.

Under normal conditions, the blood, saliva and extracellular fluids are slightly alkaline, while the urine is slightly acidic.  The pH value of these fluids is maintained by a series of complex feedback mechanisms that the body and, in general, is not dependent on dietary excces of either acid or alkaline foods.  After a meal rich in proteins, the blood will become more alkaline for a short period, which is in effect balancing reaction to the secretion of large amounts of hydrochloric acid in the stomach.  Following this the blood then undrgoes a short-lived increase in acidity, which is again a balancing reaction to the havy secretions of alkaline enzyme-rich solutions from the pancreas.  These reactions are completely normal and should in no way be interpreted as justification for avoiding high-protein, “acid-forming” foods.

In most simple terms, the normal, slighly alkaline condition of the blood is maintained promarily by the action of the kidneys and the lungs regulating the balance between the amounts of carbon dioxide and bicarbonate ions in the blood.  Problems with the kidneys or lungs, dehydration, ingestion of certain drugs, diabetic onditions or other causes may lead to acidosis, with symptoms of drowsiness, progressing to stupor and coma.  This acute condition may be relieved by taking an alkaline solution, such as bicarbonate of soda.  The condition of alkalosis may likewise be caused by impaired kidney function as well as hyperventilation, ingestion of certain drugs such as diuretics or steroids, and loss of acid from the body due to vomiting or gastric drainage.  Symptoms indlude cramps, muscle spasm, irritability, and hyper-excitability.  Treatment of this acute condition may indlude breathing expired carbon dioxide from a paper bag or taking an acidic solution, such as ammonium chloride.

Unusual chronic or long-term conditions of acidosis or alkalosis may be relieved by stressing more acid-forming or alkaline-forming foods in the diet, but such regimes can also lead to deficiencies that further exacerbate the condition.  Many people with perfectly normal blood pH values have followed “alkalinizing diets” without realizing that there is no particular need to do so.  One particularly dangerous theory suggest that the human diet should be composed intirely of alkaline-forming fruits and vegetables to exclusion of protein-rich “acid-forming” foods.  Under the vast majority of conditions, high-protein foods, such as meat and eggs, do not cause the blood to be pathologically acidic.  On the contrary, good quality protein is needed for the body to maintain the proper pH values of the blood and extracellular fluids and to maintain the health and integrity of the lungs and kidneys, those organs which have the most to do with regulating the pH values of the blood.  Phosphorus in whole grains, which is an “acid-forming” mineral, actually plays an important role in preventing the blood from becoming too acidic.  Dr. Weston Price found that the Eskimo, living on a diet composed almost exclusively of “acid-forming” high-protein foods, showed no signs of acidosis.  When he analyzed the diets of healthy primitive people, free of tooth decay and disease, he found that they were high in both acid-ash and alkaline-ash foods, which acid-ash foods predominating.

An unbalanced diet consisting mainly of “alkaline-forming” fruits and vegetables, while possibly useful in the short term as a fast, can lead to serious deficiencies in the long run–and for diabetics and hypoglycemics, and diet composed exclusively of fruits and vegetables can be dangerous even in the short term.

A variation of acid-alkaline dietary formulations is the diet that prohibits the combination of protein foods, which require acid for digestion, with sugars and starches, which are digested in an alkaline environment.  This diet was introduced at turn of the country by Dr. W. H. Hay and received renewed interest with the publication of Fit for Life by Harvey and Marilyn Diamond.  The authors advocate eating starches and proteins at different meals; further;, they recommend beginning the day with fruit only, eating starches at lunch, and saving protein foods for the evening meal.  As proof of the importance of proper food combining, they cite research showing that protein and starches taken together are not fully digested.  To clinch their argument, they point out that legumes–foods that contain both starch and protein–often cause indigestion.

There are several problems with the assumptions behind this food-combining system.  The assertion that the body is unable to digest protein and starches together is just plain wrong.  The healthy body is entirely equipped to do just that.  Protein digestion begins in the acidic environment of the stomach; alkaline-dependent enzymes then digest starches in the small intestine while other alkaline-dependent enzymes complete the process of protein digestion.  in addition, food enzymes help predigest both protein and starches in the stomach, and this digestion is more or less thorough in relation to the enzymes available from food and saliva.  Gelatin-rich broth taken with a meal also contributes to a thorough digestion of both proteins and starches.

Beans cause digestive problems not because they contain protein and starches together, but because they contain two complex sugars, farrinose and stachyose, which are not easily broken down by enzymes normally found in the intestines.  Beans and other legumes will be more digestible if soaked for a long period before cooking as this precess begins the breakdown of these starches.  Beans properly prepared have provided nourishment to human beings all over the globe and can be easily digested by most people.  Actually, there is no food on earth that is a pure starch or a pure protein.  Even meat contains some sugar, and all acidic fruit contain starch.

A final argument against food combining notes that we find no such strictures among traditional societies whose intuitive wisdom has dictated the food choices that kept them healthy for generations.  A few examples culled from the research of Dr. Price will suffice:  Isolated Swiss villagers ate milk products with rye bread; primitive Gaelic peoples subsisted on fish and oats; natives of the Caribbean consumed seafood along with starchy tubers of the manioc family; Indians in the Andes mountains ate potatoes with small animals and seafood; Polynesians consumed starchy tubers, fruit and seafood.  Semitic peoples combined meat and milk products with grains.  Primitive peoples, with their unerring native wisdom, put no restrictions on combining starches and proteins or even fruits and proteins-they couldn’t afford to and they didn’t need to.

It must be said, however, that some people find they have more energy when the avoid certain food combinations, possibly a sign that their digestive systems have been compromised through poor diet and improper food preparation techniques.  Milk products with meat and citrus fruits with grains seem to be the most frequent problem-causing combinations.  Many find they do not tolerate raw fruit eaten with other foods.  An individual determination of improper food combinations can only be accomplished on a trial and error basis.

No discussion of special diets would be complete without a consideration of the macrobiotic diet system, said to be based on the ancient Chinese test The Yellow Emperor’s Classic on Internal Medicine.  Macrobiotics was introduced to the West by George Ohsawa and popularized by several gifted writers.  It is an extension of the ancient Chinese world view that all energies and all objects in the cosmos can be classified as either yin (female) or yang (male).  With its systems of facial diagnosis and treatment based upon correspondences of specific foods to various organs and conditions, it has many similarities to the medieval doctrine of the four humours, which has recently enjoyed something of a resurgence in Europe.  Such intuitive and noninvasive methods can be very useful to the medical practitioner, especially when combined with more orthodox diagnostic techniques that are grounded in the scientific method.

According to the macrobiotic system, sugar is the most yin food, followed by fruit juices, honey, tropical fruits, acid fruits, dairy products and vegetables of the nighshade family; pork is the most yang food, followed by beef, game, poultry, eggs, and fish.  Vegetables and legumes are slightly yin while grains are slightly yang.  Rice, revered by Asians as the perfect food, is said to be in the centre–with perfect balance of yin and yang energies.

Ohsawa repeatedly warned about dangers of refined foods like sugar and white flour.  He had excellent short-term results with this diet–in spite of the fact that it did not eliminate smoking–both in Japan and in the West.  Unfortunately, Ohsawa confused many people by his extreme statements and unclear food guidelines–only a small portion of his writing was directly concentrated with food–and he is generally remembered for the strict brown rice diet, a cleansing regime of macrobiotic food recommendations.  People more easily understood the Kushi presentation, which mentions but does not stress natural sea salt, fish broth, and fermented vegetables as necessary components of the diet.  Kushi permitted a small portion of white meat fish occasionally, if desired, claiming that a totally vegetarian fare would cover all nutritional needs.  This claim cannot be supported by scientific evidence and, in fact, directly contradicts The Yellow Emperor’s Classic of Internal Medicine, which lists the five meats as essential, strengthening components of the diet.

Kushi’s more extreme claims–that a strict brown rice diet confers spiritual enlightenment, and that diets based entirely on local foods bring peace to the planet–defy common sense.  In many parts of the world, the two principles are impossible to implement jointly.  Rice-eating macrobiotic disciples living in Montana must rely on foods imported from distant lands in order to practice their search for enlightenment, but in order to achieve world peace they would need to give up rice-eating for a diet of local beef.

The particulars of Kushi’s diet can be faulted on several counts.  First, as many adherents omit fish broth and fermented vegetables, it often lacks both gelatine and food enzymes and can therefore be difficult to digest, especially for the Westerner who, with a smaller pancreas and salivary gland than the Asian, fares better on grains that have been soaked, fermented or cooked in a gelatin-rich broth.  For this reason, candida infection, intestinal discomfort and low energy are frequent complaints among macrobiotic adherents.  Dishes containing seitan–unfermented wheat gluten–can pose real problems to those with gluten intolerance.  Secondly, this restrictive version of macrobiotics does not supply all-important fat-soluble vitamins A and D.  Predictably, children born and raised in households where this diet was rigorously applied suffered from small stature and rickets.  In adults, dangerously low cholesterol levels resulting in depression, poor concentration and even strokes and cancer have been associated with diets that call for the elimination of animal proteins and fats and an over reliance on vegetable oils–diets found in many macrobiotic cookbooks and, indeed, in numerous health-oriented cookbooks.  A third problem is the danger of mineral deficiencies, especially zinc deficiency, from a heavy reliance on grains that have not been soaked or fermented.  In short, second generation macrobiotics is an artificial diet not found in any traditional society anywhere in the world, which as an alternative to junk food often gives good results at first, but which leads to widespread deficiencies in the long term.

A new breed of macrobiotic practitioners have bravely admitted the faults of Kushi’s interpretation and now sees macrobiotics as an open-ended system, subject to progressive revelation.  Many macrobiotic cookbooks now include recipes for oily fish and eggs; and a number of counsellors have begun to recommend butter and other dairy products, especially for children.  We submit that the principles presented in this book, including the use of gelatinous broth, fermented foods, soaked and soured grains, natural sea salt and a more scientific approach to the subject of fats, would ensure Ohsawa’s promised benefits without requiring those drawn to macrobiotics to abandon any of their basic principles.

Two important foods in the macrobiotic diet require additional comment; soybeans and seaweed.  Soybeans are high in phytates and contain potent enzyme inhibitors that are only deactivated by fermentation and not by ordinary cooking.  These inhibitors can lead to protein assimilation problems in those who consume unfermented soy products frequently.  Soybeans myst not be used like other legumes in soups and other dishes but only as fermented products like miso, natto, and tempeh.  It is also a mistake to rely on tofu or bean curd as a protein food because of its high phytate content.  Those who wish to eat tofu would be wise to imitate the Japanese who eat small amounts of tofu in fish broth and not as a substitute for animal foods.  Soy milk, often substituted for cow’s milk, also has a high phytates content an can lead to mineral deficiencies.  Phytoestrogens found in soy foods, although touted as panaceas for heart disease, cancer and osteoporosis, are potent endocrine disrupters as well as goitrogens–substances that depress thyroid function.  Phytoestrogens are not removed by fermenting or modern processing.

Seaweeds are found in many native diets.  They are an excellent source of minerals and may contribute to iodine poisoning if over consumed.  They also contain long-chain complex sugars, similar to those found in the Jerusalem artichoke, which some individuals are unable to digest.  Furthermore, many commercial seaweeds are treated with pesticides and fungicides on drying racks.  Those who consume seaweeds frequently should be careful of their supply and should simmer them for a long period to begin the breakdown of the long-chain sugars found in all sea vegetables.

Nourishing traditional food ways,–which include traditional animal fats, a wide variety of properly prepared whole foods, some raw foods, homemade fish and meat broths and lacto-fermented grains, vegetables, and beverages–can and should be incorporated not only into macrobiotics, but into every diet–Asian, Middle Easter, Africa, Latin American, European, and plain old American.  The living laboratory of human society has demonstrated that diets based on these wise and ancient principles, regardless of specific ingredients, promote optimum physical and mental well-being and healthy offspring, generation after generation.


Posted by Jimmy Hartley | in Health | No Comments

29Jan, 2013

Calgary Fit Body Bootcamp on Shaw TV

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We had the opportunity to be on Shaw TV to talk about our New Year Revolution and why Calgary Fit Body Bootcamp gets results.  Check it out…..


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Posted by Jimmy Hartley | in Exercise Tips | No Comments

1Mar, 2012

Referral Contest Winnner

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First off, thank you to all who participated in our referral contest!  It was a lot of fun and more people are getting into the best shape of their lives because of it.  Congratulations to Kathy for winning a 42″ LCD TV from HEJI Fitness!!

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Posted by Jimmy Hartley | in Calgary Personal Trainer | No Comments

HEJI Fitness Tips - Training and Nutrition Information for Health and Fat Loss