By Rob Poulos, Fat Loss & Fitness Expert & Author of "Fat Burning Furnace"
I was puttering around on the Internet this morning and I saw something that caught my eye. It was the latest data regarding our current life expectancy as humans from the World Health Organization, along with a history of how that's changed over the years.
This info went all the way back to the Neanderthal period (the guys from the Geico commercials) up to present day humans. Those poor Geico guys only lived to be 20 years old on average, while today's humans can expect about 75 years of life.
But did you know that today's people have an average healthy life expectancy of just 67 years? In other words, this is saying that you can expect 8 years of your life in poor health. 8 years! That's 2900+ days of poor health. I don't know about you, but that's not something I'm looking forward to.
I sure think we can do better than 67 years of good health on this planet. And you know what? We can. This number is an average. Like anything else, you don't have to be average if you don't want to be. The average person doesn't exercise properly, if at all. The average person doesn't know how to make the right foods selections and maintain a healthy diet. The average person doesn't apply themselves mentally and emotionally to maintain relatively stress free living.
If this sounds a little bit too much like you, the good news is you don't have to be this person any longer. While it is a shame that today's health, fitness, and diet industry is simply confusing more people than it's helping, there are a few people and organizations out there that can provide a realistic, effective and efficient approach to breaking past the average healthy life span and living those years full of energy, strength, and vitality.
I get questions from my Fat Burning Furnace readers all the time, after going through the materials, about how they can't believe how little exercise I recommend. And even though I've told them up front that they can let go of the aerobics or traditional cardio, many still have trouble doing that. And what I tell them is directly related to the subject of life expectancy and just how much time we really have in our lives.
I tell them that having a lean, strong, and healthy body is great. It's one of the most important things we can attain. Period. But, how much time is it worth to you? That's the question I asked myself over and over when seeking out my own methods and developing the methods.
Most people, after years and years of trial and error, come to realize that spending several days and hours a week working out is just not worth the trouble. And carefully measuring your food, counting calories, and depriving yourself of nutrient rich foods like whole grain carbohydrates is also something that shouldn't be necessary to enjoy a healthy and energy filled life. And it isn't.
What we really should be focusing on is how much time and effort is minimally required to get the results we're looking for. Think about that. Not how much, but how much is minimally required. Remember, we've got just 67 healthy years as a starting point...If I valued my time on this planet, this is what I would be searching for.
If it really took hours and hours a week and all of that crazy nutrition manipulation to burn fat, build muscle, strength, and cardiovascular health, I'm not sure I'd do it. Not for very long anyway. I've tried that approach, for years, and if you have you know it's no fun. And it's just not realistic given the demands our lives place on us in today's world.
But as I've mentioned before, you don't have to worry about that kind of stuff anymore. The principles in my system allow you to approach your genetic potential for a lean, strong, and healthy body in just minutes each week and with very simple lifestyle changes.
I've been using the principles for a while now. I work out twice each week. I even take a week off entirely every few weeks or so. I don't count calories. I don't deprive myself of the foods I love. If it's my daughter's birthday, I eat a piece of cake. I just work the FBF principles and continue to stay in great shape day after day, week after week, year after year.
I work out so little because of the way the workouts are performed and created, and I eat with such flexibility because I stick with the lifestyle, which gives you the power of flexibility and variation that is lacking in most programs.
What I'm saying is that I've discovered what is minimally required to give me the health and body that I wanted. And many of my students are doing it as well. Sure I could add another day a week to my workouts, but at this point it would actually be detrimental to my results. I could also start messing with my diet in all sorts of crazy ways, but that would just make my body angry and cause me unneeded stress.
So, I ask you, are you trying to find what's minimally required to get you the results you want? If you truly value your time and the other worthy pursuits in your life, I'm suggesting that this is exactly what you should be doing. If you don't, you may just end up being an average 67 year old with 8 years of poor health to look forward to.
Claim your free copy of Rob Poulos's "7 Secrets Of Permanent Fat Loss & Fitness" at his website: http://www.facefabulous.com/fatburning
Rob Poulos is a celebrated fitness author, fat loss expert, and the founder and CEO of Zero to Hero Fitness. Rob created the world's most efficient method for fast and permanent fat loss with his "Fat Burning Furnace" system to help those looking to put an end to restrictive fad diets, long boring cardio workouts, and the need for super-human willpower for good.
Showing posts with label weight loss. Show all posts
Showing posts with label weight loss. Show all posts
Sunday
Is Sushi Really Japan's Secret, To Healthy Living And Long Life?
It is claimed by many nutritionists that Sushi is one of the main reasons why Japanese people have the lowest incidence of obesity and heart disease. Now finally more and more are taking up Sushi as an alternative to junk foods.
Sushi, that sumptuous combination of rice and raw fish, wrapped in fish skin is quickly approaching fast food status overseas, far, far away from the country that invented it. It's sparing partner, the wasabe, the green stuff that is atrocious to the nose is a delicacy that non-Japanese people are still getting used to-but it's only a matter of time.
Wasabe or Wasabi paste as many know it has more than just taste to offer the dinner. It might suprise you to learn that this hot and firery paste has almost magical powers with the ability to kill bacteria in fish ... even if the fish may not be as fresh as it might be.
If you enjoy good food and have reasonably deep pockets sushi is a great choice. It is costly for a couple of reasons one the quality of fish required goes beyond what you might buy for other dishes and also the attention to detail goes beyond what would be required for most meals. The skill being in the knife work of preparing the sushi.
You could of course prepare your own sushi ... You'll need a good amount of time as the process cannnot be rushed and a high level of confidence with sharp knives. Maybe it is this combination of labor and skill that means most dinners either choose to buy ready prepared sushi or dine out at one of the number of eating places serving such food.
Be aware that this is not all about the fish and is much more about the skill of the knife. Prepare sushi with out the required knife skills and it will look soggy and grainy- It will look as if the fish has been attacked rather than prepared with great skill.
There are no shortcuts on the rice either, It must be authentic Japanese sushi rice .. Uncle Bens simply won't cut it. Another point to remember don't confuse sushi with another japanese favorite sashimi . The main difference being the serving of rice. If you order sashimi and want rice make sure you order a bowl as it is not part of the dish.
Types of sushi are many, but with out exception all are served with rice. Most commonly know is the sushi roll or maki which is made using nori (seaweed) and served in slices of six parts. In addition there is nigiri or hand made sushi usually prepared in pairs. In addition to these more common types there is also pressed sushi (squares) or oshi, and bean curd sushi rolls or inarizushi.
There are more special sushi styles Saikuzushi or festival sushi is almost an art form than cooking. The sushi rice is dyed different colors then sectioned and then rolled. When sliced images are created (amazing stuff). Chirashizushi or scattered sushi consists of rice spread in a box or bowl with nine different types of fish scattered on top. On some occasions Chankinzushi is prepared this is a sushi rice omelet wrapper which is shaped and tied like a ladies draw string purse (similar to chinese dimsum). Some times a solitary shrimp or pea decorates the ruffled part of the wrapper.
Makezushi is sushi rice, mixed with vegetables and seafood that has been molded into bowls or square tins and covered with strips of omelet, shrimp and vegetables. Fukusazushi is a variation of this, where the square-molded rice mixture is wrapped in a thin sheet of omelet. This is turned over to conceal the seams and garnished with a nori ribbon and ginger.
Finally we have Temarizushi which are rice balls wrapped in thinly sliced marinated fish. Itadakimasu! (enjoy eating)
Sushi, that sumptuous combination of rice and raw fish, wrapped in fish skin is quickly approaching fast food status overseas, far, far away from the country that invented it. It's sparing partner, the wasabe, the green stuff that is atrocious to the nose is a delicacy that non-Japanese people are still getting used to-but it's only a matter of time.
Wasabe or Wasabi paste as many know it has more than just taste to offer the dinner. It might suprise you to learn that this hot and firery paste has almost magical powers with the ability to kill bacteria in fish ... even if the fish may not be as fresh as it might be.
If you enjoy good food and have reasonably deep pockets sushi is a great choice. It is costly for a couple of reasons one the quality of fish required goes beyond what you might buy for other dishes and also the attention to detail goes beyond what would be required for most meals. The skill being in the knife work of preparing the sushi.
You could of course prepare your own sushi ... You'll need a good amount of time as the process cannnot be rushed and a high level of confidence with sharp knives. Maybe it is this combination of labor and skill that means most dinners either choose to buy ready prepared sushi or dine out at one of the number of eating places serving such food.
Be aware that this is not all about the fish and is much more about the skill of the knife. Prepare sushi with out the required knife skills and it will look soggy and grainy- It will look as if the fish has been attacked rather than prepared with great skill.
There are no shortcuts on the rice either, It must be authentic Japanese sushi rice .. Uncle Bens simply won't cut it. Another point to remember don't confuse sushi with another japanese favorite sashimi . The main difference being the serving of rice. If you order sashimi and want rice make sure you order a bowl as it is not part of the dish.
Types of sushi are many, but with out exception all are served with rice. Most commonly know is the sushi roll or maki which is made using nori (seaweed) and served in slices of six parts. In addition there is nigiri or hand made sushi usually prepared in pairs. In addition to these more common types there is also pressed sushi (squares) or oshi, and bean curd sushi rolls or inarizushi.
There are more special sushi styles Saikuzushi or festival sushi is almost an art form than cooking. The sushi rice is dyed different colors then sectioned and then rolled. When sliced images are created (amazing stuff). Chirashizushi or scattered sushi consists of rice spread in a box or bowl with nine different types of fish scattered on top. On some occasions Chankinzushi is prepared this is a sushi rice omelet wrapper which is shaped and tied like a ladies draw string purse (similar to chinese dimsum). Some times a solitary shrimp or pea decorates the ruffled part of the wrapper.
Makezushi is sushi rice, mixed with vegetables and seafood that has been molded into bowls or square tins and covered with strips of omelet, shrimp and vegetables. Fukusazushi is a variation of this, where the square-molded rice mixture is wrapped in a thin sheet of omelet. This is turned over to conceal the seams and garnished with a nori ribbon and ginger.
Finally we have Temarizushi which are rice balls wrapped in thinly sliced marinated fish. Itadakimasu! (enjoy eating)
About the Author:
Before you begin any diet or slimming plan on the net, make sure you check Graham Fosters' excellent free report on how he lost 22.5lbs in weight in only 5 short weeks without any diet pills, fad diets or exercising like a Navy Seal! Click here to get your own unique version of this article.
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