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Common DNA Nutrition Questions

Wednesday, October 06, 2010

1.  Why should I avoid caffeine with meals?

 Caffeine should be avoided before, during and just after all meals due to the effect of caffeine on nutrient absorption including iron, calcium and B vitamins. Try to avoid caffeine for at least 1 hour and preferably 2 hours after each meal to ensure complete digestion. Make sure you look out for caffeine sources as they’re not just found in coffee! You’ll find caffeine in tea, chocolate, sports and energy drinks. As caffeine is not currently a requirement for Australian food labels, it is not always clear if a food or beverage contains caffeine. You will need to look at the label ingredients and for sources of caffeine such as guarana or ginseng.  

 

2.  What is Homocysteine and why do we measure it?

 Homocysteine is the by-product of protein metabolism. It is an essential compound that is required for normal brain hormone production. However it is the excessive accumulation of Homocysteine that is dangerous.  Homocysteine is used in conjunction with Folate, B6 and B12 for the production of your brain hormones such as adrenaline, dopamine and serotonin. If these vitamins are missing in your diet or are consumed in inadequate amounts, the levels of Homocysteine simply build up in the blood. Homocysteine is an independent risk factor for coronary heart disease and some experts say that it is a more accurate predicator than cholesterol for stroke or heart disease risk. A good Homocysteine level is under 7umol/L and an optimal level under 6umol/L.

 

3.  How does caffeine influence my homocysteine levels?

 Caffeine dials up the 2-homocysteine gene variants MTHFR-1 & MTHFR-2 therefore increasing the effects of poor Homocysteine metabolism and contributing to the effect of Homocysteine’s influence on your cardiovascular health.

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Walking Your Fat & Weight Off

Wednesday, September 08, 2010
Walking Your Weight Off
By FitGenes Team
www.fitgenes.com.au

Three universal goals nearly all of us share are: (1) to live longer,
(2) to live free of illness and (3) to control our weight.  Amazingly,
walking lets us achieve all three. In fact, walking may be your best
medicine for slowing the aging process, reducing your chances of illness
and slashing your body fat. For anyone out of shape or not athletically-
inclined, walking is the no-stress, no-sweat answer to lifelong
conditioning. All you need is a good pair of shoes, a little time, some
common sense, a few guidelines from a fitness professional and you're
ready to go.

Unfortunately, there's more misinformation floating around today about

fitness walking and weight loss than ever before. Some experts even say
walking is not effective for weight loss at all and they insist that
only higher intensity forms of cardio will do anything to improve your
body composition. Others fitness experts believe that you should not do
cardiovascular exercise every day - even walking.

There may be a little truth in each of those statements, however,

walking always was and still is one of the best exercises for
strengthening your bones, controlling your weight, toning the muscles in
your lower body, maintaining good posture and improving your self image.

Walking uses almost every muscle in the body, it improves circulation of

blood to the joints and massages the blood vessels, keeping them more
elastic.  Walking also helps you maintain muscle and an efficient
metabolism as you get older (not to mention keeping you young 'in
spirit.)'

Walking is incredibly convenient too. Since you don't need a gym or any

special equipment, you can walk any place, at any time and that allows
you to lose weight and get fit with little or no interruption to your
busy schedule.

People who diet without exercising often get fatter with time.  Although

your weight may initially drop while dieting, weight loss from low
calorie and especially low carb diets consists mostly of water and
muscle.  When the weight returns, it comes back as fat.  To avoid
getting fatter over time, you must increase your metabolism by
exercising daily.

To get the maximum benefits of a walking program, you need make it more

challenging than a leisurely 'walk in the park.' Walking at a steady and
brisk pace burns more fat simply because it burns more calories. Just
remember to begin slowly to avoid muscle soreness, and increase your
pace over time as you become more fit.

To lose weight, it's ideal to alternate your walking sessions between

high intensity and lower intensity days.  For example, on one day walk
for 30- 45 minutes as a steady and moderate pace. On the next day, walk
at a faster pace. You could even do 'road work' like the boxers do,
where you break up your walk along the route with some sets of squats,
lunges, bench push ups or other body weight or callisthenic exercises to
make it a real cardiovascular and muscle blaster of a workout! It
doesn't have to be boring or the same thing every day.  Make it fun and
keep it up consistently, leading an active life-style 365 days a year.

Slow and casual walking has benefits, but you will not get as much out

of walking at a very slow pace because we all have a built-in mechanical
advantage for walking long distances at normal speeds.

Our bodies, via the spinal column, muscle attachments and bony

structures, reserve energy in the musculoskeletal system and release it
back to us without asking for additional energy output. In other words,
as you walk, your spinal column keeps energy in reserve because of the
way you straighten and extend your spine during normal walking.

As you step, your spine is stretched, and as you take another step, the

energy reserved in the spine is used in propulsion. The spine acts very
much like rubber band as your walk, harnessing this reserve energy.

To get substantial cardiovascular, muscular and weight loss benefits,

this is why you must walk briskly or create extra movement patterns
beyond casual, slow walking in order to optimize your walking program
for weight loss and cardiovascular fitness.

Walking the right way will also improve your posture and tends to help

keep you upright (because you must see where you are going). Just hold
your chin up and shoulder slightly back. Walk with your heels hitting
the ground first and your feet pointed forward. Swing your arms fully
and make lengthy strides. To produce more muscular involvement and burn
more calories. Raise your arms over your head like a referee calls a
touchdown. This will get your heart rate moving and blood pumping Do it
for a minute and alternate 1 minute on 3 minutes off or figure out a
pattern That works for you.

To lose weight and achieve optimum health, exercise and diet are both

necessary and interrelated.  Exercising without maintaining a balanced
diet is no more beneficial than dieting while remaining a couch potato.

Carbohydrates are high-octane fuel.  They provide energy for movement

and help raise internal body metabolism.  They're also satisfying.  The
key is to avoid adding high-fat and high calorie toppings to your
carbohydrates. Also be sure to focus on fruits and vegetables and do not
eat the majority of your carbohydrates from the starch category such as
bread, pasta, rice, and potatoes. These type of carbs can create an
insulin spike, which in turn feeds your fat storing system.

Fruits and vegetables are the ideal health, diet and fat loss foods for

many reasons.  They're relatively low in fat and calories, high in fiber
and rich in essential vitamins and minerals. The National Research
Council recommends eating five or more servings of fruits and vegetables
a day.

Your everyday habits will determine your long term body weight and body

composition.  Make sure you get enough sleep, drink enough water to
expel toxins, avoid processed food as much as you can, eat your fruits
and veggies, eat organic when ever possible and work hard.

Just one last thought: taking a three-minute walk after each meal is

worth a four pound reduction in body fat in a year's time.  Climbing two
flights of stairs a day burns off half a pound of body fat in a year.
On the other hand, one candy bar eaten daily will cost you 20 pounds
annually.

Happy Walking, Matt :)

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Cook Right for Your Genes Cooking Classes

Friday, June 25, 2010


Last week FitGenes had their first Cook Right For Your Genes Cooking Classes where our Lifestyle Coach and Chef put
on a show for our Melbourne customers!


Leigh & Ian showed our guests how to choose the right ingredients   to match their gene profile and how to prepare wholesome and nutritious breakfast, lunch and dinner meals.

Eating is not just  functional, it shapes our health, lifestlye and ageing. We are what eat and what we eat now shapes our future. Statistics show that the last 18 years of our life will be spent with at least 1 disability -disabilities that could be prevented  through nutrition  and exercise. 

Nutrition is not just about fruit and vegetables it's about when you eat them, how you prepare food, ingredient combinations, but most importantly what YOU need to eat to match YOUR body's genetic makeup.  Eat Right For Your Body!

 


  
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What's so good about Chickpeas?

Friday, May 14, 2010
You have all been asking me for some yummy but easy lentil and bean recipes and so here you have it-3 quick recipes that are high in fibre, low in fat and importantly high in TASTE!

ChickPea, Broccoli and Corn Salad (make 1 portion of salad for 1 person)

Ingredients:

• ½ can of tinned, rinsed & drained chickpeas
• 1 fresh corn cob-peel, wash and cut off fresh corn
• Fresh english spinach
• ¼ punnet of fresh cherry tomatoes cut in half
• 4-5 fresh raw broccoli florets, finely chopped
• Half an avocado chopped
• Sprinkled handful of sunflower seeds

Combine all ingredients in a bowl and sprinkle with flaxseed oil or homemade lemon dressing-see previous blog post for home-made dressings!

Tomato & Lentil Soup (makes 4 serves)

• 2 onions
• 3 gloves garlic
• 6 big over ripe tomatoes, chopped
• 2 tins of kidney beans, drained and rinsed
• 1 tin of brown lentils/butter beans/borlotti beans, drained and rinsed
• 2 cans of organic pureed tomato (of make your own)
• Fresh basil or oregano
• Fresh flat leaf parsley
• Olive oil
• Cracked pepper
• Fresh chili (optional), finely chopped

1. Brown chopped onion and garlic in large saucepan over low heat
2. Add chopped tomato and brown for a few minutes
3. Add 1-2 fresh chilies, finely chopped 
4. Simmer for a few minutes
5. Add cans of tomato puree 
6. Add fresh herbs and beans and simmer over low heat for 10-15 minutes


Fresh Green Bean Salad 
• 2 Tablespoons olive oil
• 1 Tablespoon lemon juice
• 1 Teaspoon caster sugar
• 1 Teaspoon dijon mustard
• 1 large punnet fresh green beans, rinsed, ends cut off
• 1 can butter beans, rinsed and drained
• 1 bunch of fresh flat leaf parsley, finely chopped

1. Mix the sauces in a large bowl
2. Blanch the green beans and add to the bowl with the sauces
3. Toss until well coated.
4. Add the butter beans and chopped parsley and combine well
5. Serve as a dinner side salad
You have all been asking me for some yummy but easy lentil and bean recipes and so here you have it-3 quick recipes that are high in fibre, low in fat and importantly high in TASTE!

ChickPea, Broccoli and Corn Salad (make 1 portion of salad for 1 person)

Ingredients:

• ½ can of tinned, rinsed & drained chickpeas
• 1 fresh corn cob-peel, wash and cut off fresh corn
• Fresh english spinach
• ¼ punnet of fresh cherry tomatoes cut in half
• 4-5 fresh raw broccoli florets, finely chopped
• Half an avocado chopped
• Sprinkled handful of sunflower seeds

Combine all ingredients in a bowl and sprinkle with flaxseed oil or homemade lemon dressing-see previous blog post for home-made dressings!

Tomato & Lentil Soup (makes 4 serves)

• 2 onions
• 3 gloves garlic
• 6 big over ripe tomatoes, chopped
• 2 tins of kidney beans, drained and rinsed
• 1 tin of brown lentils/butter beans/borlotti beans, drained and rinsed
• 2 cans of organic pureed tomato (of make your own)
• Fresh basil or oregano
• Fresh flat leaf parsley
• Olive oil
• Cracked pepper
• Fresh chili (optional), finely chopped

1. Brown chopped onion and garlic in large saucepan over low heat
2. Add chopped tomato and brown for a few minutes
3. Add 1-2 fresh chilies, finely chopped 
4. Simmer for a few minutes
5. Add cans of tomato puree 
6. Add fresh herbs and beans and simmer over low heat for 10-15 minutes


Fresh Green Bean Salad 
• 2 Tablespoons olive oil
• 1 Tablespoon lemon juice
• 1 Teaspoon caster sugar
• 1 Teaspoon dijon mustard
• 1 large punnet fresh green beans, rinsed, ends cut off
• 1 can butter beans, rinsed and drained
• 1 bunch of fresh flat leaf parsley, finely chopped

1. Mix the sauces in a large bowl
2. Blanch the green beans and add to the bowl with the sauces
3. Toss until well coated.
4. Add the butter beans and chopped parsley and combine well
5. Serve as a dinner side salad
You have all been asking me for some yummy but easy lentil and bean recipes and so here you have it-3 quick recipes that are high in fibre, low in fat and importantly high in TASTE!

ChickPea, Broccoli and Corn Salad (make 1 portion of salad for 1 person)

Ingredients:

• ½ can of tinned, rinsed & drained chickpeas
• 1 fresh corn cob-peel, wash and cut off fresh corn
• Fresh english spinach
• ¼ punnet of fresh cherry tomatoes cut in half
• 4-5 fresh raw broccoli florets, finely chopped
• Half an avocado chopped
• Sprinkled handful of sunflower seeds

Combine all ingredients in a bowl and sprinkle with flaxseed oil or homemade lemon dressing-see previous blog post for home-made dressings!

Tomato & Lentil Soup (makes 4 serves)

• 2 onions
• 3 gloves garlic
• 6 big over ripe tomatoes, chopped
• 2 tins of kidney beans, drained and rinsed
• 1 tin of brown lentils/butter beans/borlotti beans, drained and rinsed
• 2 cans of organic pureed tomato (of make your own)
• Fresh basil or oregano
• Fresh flat leaf parsley
• Olive oil
• Cracked pepper
• Fresh chili (optional), finely chopped

1. Brown chopped onion and garlic in large saucepan over low heat
2. Add chopped tomato and brown for a few minutes
3. Add 1-2 fresh chilies, finely chopped 
4. Simmer for a few minutes
5. Add cans of tomato puree 
6. Add fresh herbs and beans and simmer over low heat for 10-15 minutes


Fresh Green Bean Salad 
• 2 Tablespoons olive oil
• 1 Tablespoon lemon juice
• 1 Teaspoon caster sugar
• 1 Teaspoon dijon mustard
• 1 large punnet fresh green beans, rinsed, ends cut off
• 1 can butter beans, rinsed and drained
• 1 bunch of fresh flat leaf parsley, finely chopped

1. Mix the sauces in a large bowl
2. Blanch the green beans and add to the bowl with the sauces
3. Toss until well coated.
4. Add the butter beans and chopped parsley and combine well
5. Serve as a dinner side salad
Chickpeas have a delicious nutlike and butter taste and importantly are a great source of fibre , low fat protein, folate and magnesium.

If you have variations in cholesterol regulating genes such as Hepatic Lipase (LIPC) and Cholesteryl ester transfer protein (CETP) and fat metabolism genes such as Adiponectin (ADIPOQ) and Peroxisome proliferator-activated (PPARy), you should have a higher intake of both soluble and insoluble fibre and high quality protein from a vegetable source- chickpeas will give you just that! Chickpeas are also great source of folate which will help to reduce homocysteine levels, another indicator of heart health and a focal point for Homocysteine metabolism genes such as MTHFR-1,MTHFR-2 & CBS.

Chickpeas will stabilise your blood sugar levels:
Chickpeas are high in soluble fibre which will help to stabilise blood sugar levels by binding with free fatty acids and prolonging stomach emptying so that glucose is released more slowly and absorbed more slowly. A study produced in the Archives of Internal Medicine shows that eating high fibre foods such as chickpeas will significantly lower your risk of heart disease.

Chickpeas reduce total cholesterol and LDl cholesterol:

Chickpeas' high soluble fibre content also contributes to their cholesterol lowering ability by reducing cholesterol's ability to be absorbed. Another study in Annals of Nutrition and Metabolism showed that specifically adding chickpeas to your diet will lower total cholesterol and LDL-cholesterol. If you're looking for a good replacement to red meat-try chickpeas for a nutrient-packed protein source, that is tasty and affordable.

Chickpeas are good sources of folate and magnesium:

Chickpeas' high source of folate will contribute to a reduce homocysteine level, a significant indicator for cardiovascular disease, stroke and heart attacks.

Chickpeas will give you a balanced, slow release of energy:
Chickpeas' high fibre levels will mean a slower and more steady release of glucose into the blood stream, therefore contributing to a reduce insulin resistance. If you have variations in the inflammatory genes of Interleukin-6 and Tumour necrosis factor alpha, you must make food choices that will provide balanced glucose release, rather spikes and falls.

Chickpeas are also a good source of iron and trace mineral maganese. They are affordable and available all year round-canned or dried.


The ultimate question-How do I get chickpeas into my diet? Check out our 2 new chickpea recipes!

References:
1. Pittaway JK, Ahuja KD, Cehun M, Chronopoulos A, Robertson IK, Nestel PJ, Ball MJ. Dietary Supplementation with Chickpeas for at Least 5 Weeks Results in Small but Significant Reductions in Serum Total and Low-Density Lipoprotein Cholesterols in Adult Women and Men. Ann Nutr Metab. 2006 Dec 21;50(6):512-518 [Epub ahead of print] 2006. PMID:17191025.
2. Bland JS, Levin B, Liska D, et al. Clinical Nutrition: A Functional Approach. 1999 Institute for Functional Medicine, Gig Harbor, WA p.84 1999.


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Control your portion size

Monday, May 03, 2010
Ok so we all need to have our cheat day or our day off but does this really mean we throw all control out the window and have the whole packet of Tim Tams?

Absolutely not. Whilst I am a BIG fan of tim tams and all other sweet things, I've had to learn that rewarding myself with treats does not mean that I have to over indulge or eat the entire tub just because I deserve it. Sure I deserve the reward but it comes with control and logic....

Here are my tips to controlling your treat portions:

1. Treat yourself regularly.
Not once a day! Rather 1 meal a week or 1 off day a week. My treat day is Sunday. Just this Sunday gone by I had a Chai Latte, banana bread and nougat for my treats. Yes I know they're all sugar based.....Always denying yourself will only lead to binge eating and cravings!

2. Plan ahead what your reward is.
Don't just open the pantry or fridge and devour anything you see. Choose something and enjoy it guilt free. If it is some yummy Oreo biscuits, then take out your portion (let's say 2) and put the rest of the packet away for next time. If you treat is take-away pizza then enjoy it as a meal and choose a healthier choice for the remainder of your meals that day. Opt for 1 bowl of ice-cream not eating until it is all finished. 

3. If you fall, get back up.
If you have a binge session then don't adopt the thought that since you've already been bad, you might as well eat crap for the rest of the day! Step out of the kitchen and get a grip of your thoughts. Yes you've overindulged but it's ok....just think that the next meal you have is going to be a healthier choice and you'll feel better for it. 

4. Realise that by making better choices, you feel better.
There's nothing worse then when you fall into a heap and eat all the tim tams, left over pizza and everything else you can find-you feel guilty, regretful, tired and sometimes even sick!  Remember this feeling and realise that to ensure you don't feel it again, make a better choice-just a couple of tim tams is enough!

If you can relate to any of these experiences above, talk to your FitGenes Health Coach about how to control your cravings and urges. Your DNA will give you insight into these occurrences and how you can control them. 
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Beans, Beans, Beans-Good for your Heart!

Monday, April 19, 2010
 You have all been asking me for some yummy but easy lentil and bean recipes and so here you have it-3 quick recipes that are high in fibre, low in fat and importantly high in TASTE!

ChickPea, Broccoli and Corn Salad (make 1 portion of salad for 1 person)

Ingredients:

• ½ can of tinned, rinsed & drained chickpeas
• 1 fresh corn cob-peel, wash and cut off fresh corn
• Fresh english spinach
• ¼ punnet of fresh cherry tomatoes cut in half
• 4-5 fresh raw broccoli florets, finely chopped
• Half an avocado chopped
• Sprinkled handful of sunflower seeds

Combine all ingredients in a bowl and sprinkle with flaxseed oil or homemade lemon dressing-see previous blog post for home-made dressings!

Tomato & Lentil Soup (makes 4 serves)

• 2 onions
• 3 gloves garlic
• 6 big over ripe tomatoes, chopped
• 2 tins of kidney beans, drained and rinsed
• 1 tin of brown lentils/butter beans/borlotti beans, drained and rinsed
• 2 cans of organic pureed tomato (of make your own)
• Fresh basil or oregano
• Fresh flat leaf parsley
• Olive oil
• Cracked pepper
• Fresh chili (optional), finely chopped

1. Brown chopped onion and garlic in large saucepan over low heat
2. Add chopped tomato and brown for a few minutes
3. Add 1-2 fresh chilies, finely chopped
4. Simmer for a few minutes
5. Add cans of tomato puree
6. Add fresh herbs and beans and simmer over low heat for 10-15 minutes


Fresh Green Bean Salad

• 2 Tablespoons olive oil
• 1 Tablespoon lemon juice
• 1 Teaspoon caster sugar
• 1 Teaspoon dijon mustard
• 1 large punnet fresh green beans, rinsed, ends cut off
• 1 can butter beans, rinsed and drained
• 1 bunch of fresh flat leaf parsley, finely chopped

1. Mix the sauces in a large bowl
2. Blanch the green beans and add to the bowl with the sauces
3. Toss until well coated.
4. Add the butter beans and chopped parsley and combine well
5. Serve as a dinner side salad
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How to spice up your salad!

Sunday, April 11, 2010

Salad dressings are the perfect disguise for loads of salt, sugar and saturated fat. Making your own salad dressing will give you the easy opportunity to get good quality antioxidants into your diet.

Here are some of my favourite recipes:

Lemon Dressing:

Pour 6 tablespoons of olive oil into a jar or salad dressing container. Squeeze the juice of 1 lemon, add a pinch of salt and freshly ground pepper . Put the lid of the jar and shake well.

Flaxseed Dressing:

Pour 2/3 cup of flaxseed oil with a 1/4 cup of balsamic vinegar or lemon juice. Add a teaspoon of dijon mustard and a crushed clove of garlic. Add chopped flat leaf parsley and ground black pepper. Place all these ingredients in a jar and shake well. Store in the fridge for 1 week. 

Tomato & Basil Dressing:

Combine 1/4 cup of fresh basil leaves with 1 medium chopped tomato in a food processor. Add 2-4 tablespoons of red wine vinegar (you can substitute this for balsamic vinegar), 1/2 cup of olive oil, 1 crushed clove of garlic and sea salt and ground black pepper to taste,  into the procesor and blend until creamy. 

Don't like salad dressings? Try my 2 yummy salsas served best on a fresh green salad. 

Avocado, Chive & Basil Salsa:

In a small bowl combine a whole diced avocado, 1 crushed garlic clove and 1 tablespoon of fresh lemon juice. To the bowl add a small bunch of chopped fresh basil and finely chopped chives. Mix in 1 tablespoon of extra virgin olive oil and add sea salt and freshly ground pepper to taste. 

Yoghurt, Mint & Cucumber Salsa:

In a small bowl combine 2 cups of natural greek yoghurt and 2 lebanese cucumbers, finely diced. Add 1 tablespoon of lemon and a small bunch of freshly chopped mint with a dose of cracked pepper. 

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Breakfast Morning Glory!

Thursday, April 01, 2010

Eat like a king for breakfast!

Throw away the cereal box for a day and have a nutrient dense breakfast. Try our breakfast recipes:

Blueberry Smoothie:

  • Handful of fresh/frozen blueberries
  • 1 Banana
  • 1 Teaspoon flaxseed oil
  • Small handful of almonds
  • 1/4 cup apple juice
  • Ice

Optional (add a scoop of whey protein)
Blend until smooth.

Slow cooked oats with fresh rock melon:

  • Half cup of dry slow cooked oats
  • Few slices of fresh rockmelon
  • Ground nuts-almonds/walnuts/brazil nuts
  • Almond or rice milk

Optional (drizzle honey over the top)

Cook the slow oats in water over the stove for 3-5 minutes. Top with fresh rock melon, ground nuts and almond/rice milk. Sprinkle honey if necessary.

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Recent Posts
  1. Common DNA Nutrition Questions Matt Patti 06-Oct-2010
  2. Walking Your Fat & Weight Off Matt Patti 08-Sep-2010
  3. Cook Right for Your Genes Cooking Classes Matt Patti 25-Jun-2010
  4. What's so good about Chickpeas? Matt Patti 14-May-2010
  5. Control your portion size Matt Patti 03-May-2010

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