"My Fitness And Weight Loss Journey"

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On January 2, 2012 I started Les Mills PUMP the at home version of Body Pump. I'm bringing hard and eating clean. 2012 is going to be an amazing year. This blog is to document my journey, keep me motivated, and help others stay motivated. This is a PRO fitness and health blog.


Theme by Day LP.
31st
May

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31st
May

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31st
May

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thehealthywarrior: hai baby
31st
May

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31st
May

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via dolliecrave
31st
May

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31st
May

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adriftstipsforhealth: When most people think of eggs, the first thing that comes to mind is cholesterol. But the egg is actually one of Mother Nature’s most perfect foods: naturally high in protein, low in sodium, and rich with nutrients. Plus, they’re extremely versatile, easy to prepare, and inexpensive.  One whole large egg provides a little over 6 grams of protein. This makes up about 12% of the total egg - quite a substantial amount considering that eggs are 75% water.  The quality of protein, however, is what makes eggs so beneficial. Not only do they supply all of the essential amino acids, but a large portion of the amino acids closely match those the body needs.  In the egg protein is distributed rather evenly, unlike other nutriends, which tend to be concentrated in the yold. A little more than half the protein is found in the albumen, or white part of the egg while the rest is in the yolk.  Eggs contain 13 different kinds of vitamins and at least 12 different kinds of minerals. They are an important source of riboflavin, folate, B6, B12, vitamin A, vitamin E, iron, phosphorus, and zinc. They’re also one of the only foods that naturally contains vitamin D.  Except for riboflavin (half of which is found in the egg white), most of these nutrients are in the yellow yolk. Fat-solubale vitamins (A, D, E, and K) in particular are only found in the yolk, as are most of the minerals: choline, phosphorus, iron, and calcium.  One whole, large egg furnishes about 5 grams of total fat, only about a third of which - or 2.5 grams - is saturated. Throwing out the yolk will bring your fat quotient down to 0 (the white does not have any fat) and also drop your calories - three-quarters of the 75 calories found in an egg are in the yolk - but you will also lose valuable vitamins and minerals.  Because the yolk is so nutrient dense, people watching their fat intake might be better of reducing rather than eliminating the yolk in their diet. Many nutritionists recommend using one egg yolk for every two or three whites.
31st
May

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northofe92ndst: This is why I have I keep running more than 1x a week. It sucks, I hate it, it hurts. But it’s so so good for me.
31st
May

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May

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