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<!--Generated by Squarespace V5 Site Server v5.13.594-SNAPSHOT-1 (http://www.squarespace.com) on Sat, 04 Apr 2026 02:20:15 GMT--><rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:rss="http://purl.org/rss/1.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" xmlns:admin="http://webns.net/mvcb/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:cc="http://web.resource.org/cc/"><rss:channel rdf:about="http://www.empowerhealthyliving.com/news/"><rss:title>News</rss:title><rss:link>http://www.empowerhealthyliving.com/news/</rss:link><rss:description></rss:description><dc:language>en-US</dc:language><dc:date>2026-04-04T02:20:15Z</dc:date><admin:generatorAgent rdf:resource="http://www.squarespace.com/">Squarespace V5 Site Server v5.13.594-SNAPSHOT-1 (http://www.squarespace.com)</admin:generatorAgent><rss:items><rdf:Seq><rdf:li rdf:resource="http://www.empowerhealthyliving.com/news/2011/2/21/vitamin-d-linked-to-colon-cancer-protection-meta-analysis.html"/><rdf:li rdf:resource="http://www.empowerhealthyliving.com/news/2011/2/5/study-highlights-vital-role-of-magnesium-in-type-2-diabetes.html"/><rdf:li rdf:resource="http://www.empowerhealthyliving.com/news/2011/2/3/metabolic-typing-may-bring-dawn-of-personalised-nutrition.html"/><rdf:li rdf:resource="http://www.empowerhealthyliving.com/news/2011/2/2/vitamin-d-supplement-use-increases-50-among-us-users-herbs-s.html"/><rdf:li rdf:resource="http://www.empowerhealthyliving.com/news/2011/1/27/protein-is-found-to-boost-memory.html"/><rdf:li rdf:resource="http://www.empowerhealthyliving.com/news/2011/1/26/staying-competitive-is-an-uphill-battle.html"/><rdf:li rdf:resource="http://www.empowerhealthyliving.com/news/2011/1/26/yogas-spiritual-balance-may-boost-health.html"/><rdf:li rdf:resource="http://www.empowerhealthyliving.com/news/2011/1/25/ancient-food-ingredients-winning-over-modern-wellness-seeker.html"/><rdf:li rdf:resource="http://www.empowerhealthyliving.com/news/2011/1/25/antioxidant-properties-of-ancient-organic-grain-can-protect.html"/><rdf:li rdf:resource="http://www.empowerhealthyliving.com/news/2011/1/21/berry-compounds-may-improve-blood-pressure-harvard-study.html"/></rdf:Seq></rss:items></rss:channel><rss:item rdf:about="http://www.empowerhealthyliving.com/news/2011/2/21/vitamin-d-linked-to-colon-cancer-protection-meta-analysis.html"><rss:title>Vitamin D linked to colon cancer protection: Meta-analysis</rss:title><rss:link>http://www.empowerhealthyliving.com/news/2011/2/21/vitamin-d-linked-to-colon-cancer-protection-meta-analysis.html</rss:link><dc:creator>Michael Wolf</dc:creator><dc:date>2011-02-22T04:24:00Z</dc:date><dc:subject>Cancer risk reduction Research Vitamins &amp; premixes</dc:subject><content:encoded><![CDATA[<p>High blood levels of vitamin D are associated with a reduced risk of colorectal cancer, according to a new meta-analysis of observational studies from an international team of researchers.<br /><br />Analysis of data from nine studies revealed that, for every 10 nanograms per milliliter increase in levels of vitamin D (25-hydroxyvitamin D) the associated risk of colorectal cancer decreased by 15 percent.<br /><br />On the other hand, no association was observed between vitamin D levels and the risk of breast or prostate cancer, say results published in the International Journal of Cancer.<br /><br />Shining light on the sunshine vitamin<br /><br />Vitamin D refers to two biologically inactive precursors - D3, also known as cholecalciferol, and D2, also known as ergocalciferol. Both D3 and D2 precursors are transformed in the liver and kidneys into 25- hydroxyvitamin D (25(OH)D), the non-active 'storage' form, and 1,25-dihydroxyvitamin D (1,25(OH)2D), the biologically active form that is tightly controlled by the body.<br /><br />D and the big C<br /><br />The link between vitamin D intake and protection from cancer dates from the 1940s when Frank Apperly demonstrated a link between latitude and deaths from cancer, and suggested that sunlight gave "a relative cancer immunity".<br /><br />Since then there have been numerous studies suggesting associations between vitamin D and lower risks of certain cancers.<br /><br />There is growing evidence that 1,25(OH)2D has anticancer effects, but the discovery that non-kidney cells can also hydroxylate 25(OH)D had profound implications, implying that higher 25(OH)D levels could protect against cancer in the local sites.<br /><br />The new meta-analysis, led by Philippe Autier from the International Prevention Research Institute (IPRI) in Lyon, France, adds to the subject, while also showing the relationship between vitamin D and cancer is ambiguous, depending on the type of cancer.<br /><br />Indeed, a recent meta-analysis published in the European Journal of Cancer (doi: 10.1016/j.ejca.2010.03.037) concluded that the association between vitamin D and breast cancer is still ambiguous.<br /><br />New analysis<br /><br />Dr Autier and his co-workers analyzed data from 35 epidemiological studies of 25(OH)D levels and colorectal, breast and prostate cancer.<br /><br />The analysis showed that for every 10 nanograms per milliliter increase in 25(OH)D levels the associated risk of colorectal cancer decreased by 15 percent, while the risk of breast cancer was associated with an 11 percent decrease. However, when the researchers restricted their analysis to prospective studies only, the breast cancer risk was decreased by only 3 percent, whereas data from case-control studies indicated a risk reduction of 17 percent.<br /><br />&ldquo;A non-significant decreased risk of breast cancer risk was associated with higher serum 25-hydroxyvitamin D, but results from prospective studies only did not support an association between vitamin D status and breast cancer,&rdquo; said the researchers.<br /><br />No association between vitamin D levels and prostate cancer were observed at all.<br /><br />&ldquo;If additional observational studies of vitamin D and cancer are proposed, they should adopt different designs, such as assessment of serum 25-hydroxyvitamin D colorectal at different points in time, or longer follow-up of subjects,&rdquo; wrote the researcher.<br /><br />&ldquo;To assess whether vitamin D status is a risk factor or a risk marker for colorectal cancer, it is likely that new randomized trials will need to be organized to test whether increasing the 25-hydroxyvitamin D level changes the risk of colorectal cancer, and to determine how much of an increase is required to change the risk of cancer sufficiently to be useful as a public health measure,&rdquo; they concluded.<br /><br />Source: International Journal of Cancer<br />15 March 2011, Volume 128, Issue 6, pages 1414&ndash;1424<br />&ldquo;Meta-analysis of observational studies of serum 25-hydroxyvitamin D levels and colorectal, breast and prostate cancer and colorectal adenoma&rdquo;<br />Authors: S. Gandini, M. Boniol, J. Haukka, G. Byrnes, B. Cox, M.J. Sneyd, P. Mullie, P. Autier<br /><br />﻿</p>]]></content:encoded></rss:item><rss:item rdf:about="http://www.empowerhealthyliving.com/news/2011/2/5/study-highlights-vital-role-of-magnesium-in-type-2-diabetes.html"><rss:title>Study highlights vital role of magnesium in type 2 diabetes</rss:title><rss:link>http://www.empowerhealthyliving.com/news/2011/2/5/study-highlights-vital-role-of-magnesium-in-type-2-diabetes.html</rss:link><dc:creator>Michael Wolf</dc:creator><dc:date>2011-02-05T15:03:58Z</dc:date><dc:subject>Diabetes Minerals Research</dc:subject><content:encoded><![CDATA[<p>Low magnesium status may exacerbate the symptoms of type 2 diabetes by further influencing insulin status, according to new research.<br /><br />The study, published in Clinical Nutrition, finds that long-term hyperglycemia (a condition that leads to excess levels of magnesium in the urine) in patients with type-2 diabetes increases the risk of chronic complications such as nephropathy and may exacerbate and aggravate other clinical conditions associated with diabetes.<br /><br />The authors said that an adequate magnesium intake is essential for subjects with type-2 diabetes, noting that magnesium intake was inadequate in most (82 percent) of the diabetic subjects studied.<br /><br />&ldquo;The results presented here show that magnesium intake by the study population was inadequate and that a high percentage of individuals presented alterations in the status of this mineral,&rdquo; said the authors, led by Cristiane Hermes Sales from the Department of Food and Experimental Nutrition at the University of S&atilde;o Paulo, Brazil.<br /><br />Magnesium<br /><br />Magnesium is an essential in the regulation of many cellular processes and functions as a cofactor in a wide range of metabolic reactions.<br /><br />Variations in the distribution of magnesium within the body are associated with several disease states, especially diabetes &ndash; a disorder which represents a global public health concern.<br /><br />Sales and colleagues explained that the function of insulin is dependent on magnesium, as it is responsible for the activation of insulin receptors and for stimulation of proteins and substrates involved in insulin signaling.<br /><br />Previous research has suggested the magnesium intake of patients with diabetes to often be below recommended levels. The researchers noted that there is also evidence that the magnesium status of patients with diabetes tends to alter, and that low levels may influence the evolution of the disease by generating further complications.<br /><br />&ldquo;Although some epidemiological studies have suggested that adequate magnesium intake reduces the risk of development of type 2 diabetes, there are still contradictions with respect to the role of low magnesium intake as a predictor factor for this disease,&rdquo; said Sales and co workers.<br /><br />The new research assessed magnesium intake status in patients with type 2 diabetes, in order to identify the parameters that best predict alterations in fasting glucose and plasma magnesium.<br /><br />Study details<br /><br />Sales and colleagues reported that 77 percent of participants presented one or more magnesium status parameters below the cut-off points for deficiency.<br /><br />The glycemic levels of patients with type-2 diabetes were found to be influenced by magnesium levels.<br /><br />The authors reported that concentrations of plasma magnesium were inversely correlated with fasting and 2-h post meal glucose levels, adding that levels of urine magnesium were directly associated with fasting glucose.<br /><br />Within subjects evaluated, 63 percent were found to have low concentrations of plasma magnesium &ndash; indicating alterations in the compartmentalization of this mineral, according to the authors.<br /><br />The authors said that since magnesium is essential, owing to its involvement in the magnesium-ATP complex that takes part in all transfer reactions that use and supply energy, it is not surprising that deficiency of the mineral is implicated in the impairment of metabolic control.<br /><br />They concluded that impaired kidney function may lead to high levels of magnesium in the urine, which together with low magnesium intake can induce a rise of glucose in the blood.<br /><br /><em>Source: Clinical Nutrition<br />Published online ahead of print, doi: 10.1016/j.clnu.2010.12.011<br />&ldquo;Influence of magnesium status and magnesium intake on the blood glucose control in patients with type 2 diabetes&rdquo;<br />Authors: C.H. Sales, L.F.C. Pedrosa, J.G. Lima, T.M.A.M. Lemos, C. Colli﻿</em></p>]]></content:encoded></rss:item><rss:item rdf:about="http://www.empowerhealthyliving.com/news/2011/2/3/metabolic-typing-may-bring-dawn-of-personalised-nutrition.html"><rss:title>Metabolic typing may bring dawn of personalised nutrition</rss:title><rss:link>http://www.empowerhealthyliving.com/news/2011/2/3/metabolic-typing-may-bring-dawn-of-personalised-nutrition.html</rss:link><dc:creator>Michael Wolf</dc:creator><dc:date>2011-02-03T17:57:38Z</dc:date><dc:subject>Research</dc:subject><content:encoded><![CDATA[<p>Personalized nutrition &ndash; seen by many as the future of nutrition &ndash; may take a step closer as scientists apply the metabolomics approach to identify individual metabolic &lsquo;types&rsquo;.<br /><br />A study funded through the European Nutrigenomics Organisation (NuGO) found that it is possible to characterize individual responses to fasting, and to take a &lsquo;snapshot&rsquo; of small metabolic changes after 36 hours of fasting.<br /><br />The study&rsquo;s findings, published in the journal Metabolomics, identified a number of metabolites and hormones not previously associated with fasting. The researchers, led by Hannelore Daniel from the ZIEL Research Centre for Nutrition and Food Sciences in Germany, also found high variability between individuals for certain markers, including leptin, the satiety hormone.<br /><br />&ldquo;This study shows how it is possible to use metabolomics to characterize the different responses of individuals to nutritional or physiological stress,&rdquo; said Professor Ian Johnson from the Institute of Food Research in the UK.<br /><br />&ldquo;By using the same approach applied to a large number of volunteers, we hope in the future to be able to divide the population into metabolic &ldquo;types&rdquo;, an important step towards personalized nutrition,&rdquo; said co-researcher Professor Ian Johnson from the Institute of Food Research in the UK.<br /><br />The rise of &lsquo;omics&rsquo;<br /><br />Many food companies &ndash; both ingredient suppliers and food manufacturers are taking the potential of nutrigenomics very seriously. Companies such as Nestle, DSM, and Chr Hansen are all investing heavily in the area. However, actual products are as yet, scarce.<br /><br />Nutrigenomics is seen by many as the future of nutrition. Nutrigenomics is defined as how food and ingested nutrients influence the genome (personalized nutrition). Nutrigenetics is defined as how a person's genetic make-up affects a response to diet (individual nutrition). The difference between the two is important.<br /><br />Study details<br /><br />Ten participants were recruited for the study at the Rowett Institute of Nutrition and Health, University of Aberdeen in Scotland. Following four overnight fast the participants provided blood, saliva and urine samples. The fasting period was extended to 36 hours for the last sampling day.<br /><br />Results showed that, of the 377 products analyzed, 44 per cent of them were shown to change after prolonged fasting of 36 hours compared with overnight fasting (12 hours). Some of these markers were already known to be &lsquo;fasting markers&rsquo; but many metabolites and hormones that were altered associated with fasting for the first time in this study.<br /><br />&ldquo;We now have a clear fasting signature,&rdquo; said Dr Daniel.<br /><br />The researchers noted a complete change in the body&rsquo;s fuel management system: Specifically, the researchers noted a significant decrease in leptin, the satiety hormone, but this extent of this varied between individuals. Furthermore, ketone levels increased in the urine, again with inter-individual difference, while blood ketone levels rose by a similar amount in all volunteers, added the researchers: The presence of plasma ketone bodies is indicative of tissue fat being broken down.<br /><br />&ldquo;This is the first study to our knowledge that has applied metabolomics to comprehensively assess the response to prolonged fasting in human volunteers,&rdquo; wrote the researchers.<br /><br />&ldquo;In addition to well-known markers that characterize this catabolic state (such as NEFA, glycerol and ketone bodies in plasma) we have identified some 100 new metabolites in blood and urine that change in the fasting state. In this respect we provide a snapshot of the &lsquo;catabolic metabolome&rsquo; that may be taken as a mirror image of the &lsquo;anabolic metabolome&rsquo; reported in three recent metabolomics studies in human volunteers that used the oral glucose tolerance test (OGTT) as a challenge.&rdquo;<br /><br />Source: Metabolomics<br />Published online ahead of print, doi: 10.1007/s11306-010-0255-2<br />&ldquo;Metabolomics of prolonged fasting in humans reveals new catabolic markers&rdquo;<br />Authors: I. Rubio-Aliaga, B. de Roos, S.J. Duthie, L.K. Crosley, C. Mayer, G. Horgan, I.J. Colquhoun, G Le Gall, F. Huber, W. Kremer, et al.﻿</p>]]></content:encoded></rss:item><rss:item rdf:about="http://www.empowerhealthyliving.com/news/2011/2/2/vitamin-d-supplement-use-increases-50-among-us-users-herbs-s.html"><rss:title>Vitamin D supplement use increases 50% among US users; herbs slide, finds survey</rss:title><rss:link>http://www.empowerhealthyliving.com/news/2011/2/2/vitamin-d-supplement-use-increases-50-among-us-users-herbs-s.html</rss:link><dc:creator>Michael Wolf</dc:creator><dc:date>2011-02-03T03:38:57Z</dc:date><dc:subject>Bone &amp; joint health Cardiovascular health Dosage forms Minerals Nutritional lipids and oils Phytochemicals Probiotics and prebiotics Proteins Vitamins &amp; premixes amino acids peptides plant extracts</dc:subject><content:encoded><![CDATA[<h1 class="headline"><span style="font-weight: normal; font-size: 12px;"><strong>Vitamin D penetration has jumped 50% in the past two years in the US, according to a new survey of 6000 supplement buyers conducted by product tester and market scrutineer, ConsumerLab.com, that also recorded dwindling herbal interest.</strong></span></h1>
<p>&nbsp;</p>
<p>Its 105-page report found vitamin D use had skyrocketed, especially among women who also were more likely to use calcium and probiotics, and that omega-3 fish oil supplements were exerting a&nbsp;<em>&ldquo;growing dominance&rdquo;</em>, used by 75.7 percent of respondents as opposed to 74 percent in 2009.</p>
<p>Unlike many of the other 31 supplement types that featured in the survey, fish oil consumption was ubiquitous among all age groups and both genders.</p>
<p>ConsumerLab.com found 56.2 percent of people surveyed were vitamin D supplement users, compared to 47.9 percent in the 2009 survey and 36.9 percent in 2008 &ndash; a 52 percent hike.</p>
<p>&ldquo;In contrast to fish oil, vitamin D use increased with age and by gender &ndash; 61 percent of women used vitamin D compared to 51 percent of men,&rdquo; ConsumerLab.com president, Tod Cooperman told NutraIngredients-USA.com</p>
<p>Multivitamin consumption rates dropped slightly to 70.1 percent from 72 percent in 2009 among those polled &ndash; taken from ConsumerLab&rsquo;s e-newsletter subscription list.</p>
<p>Botanicals took a hit in 2010 with only 37.6 pecent or respondents reporting using them compared with 44 percent in 2009. Glucosamine/chondroitin fell from 38.5 percent to 35.3 percent.</p>
<p>Online outlets were the most popular with 46.5 percent of people using them, compared to 44.1 percent in 2009 and 39.9 percent in 2008. Vitamin stores, mass merchants and direct distributors registered a small drop in patronage.</p>
<p>Other findings included:</p>
<ul>
<li>Men were more likely than women to have taken coQ10, herbs and extracts, glucosamine/chondroitin, vitamin E, resveratrol, amino acids, nutrition drinks and powders.</li>
<li>Younger adults (35-44) were more likely than older adults (75-84) to have used multivitamins, amino acids, nutrition/protein drinks and powders, green tea, nutrition bars and iron.</li>
<li>Older adults were more likely to have used vitamin D, calcium, CoQ10, vitamin C, vitamin E, resveratrol, vitamin K, and red yeast rice.</li>
</ul>
<p>Calcium passed CoQ10 to become the fourth most popular supplement with use rising from 51.2 percent in 2009 to 55.3 percent last year. CoQ10 dropped from 55.3 percent to 51.2 percent over the same period.</p>]]></content:encoded></rss:item><rss:item rdf:about="http://www.empowerhealthyliving.com/news/2011/1/27/protein-is-found-to-boost-memory.html"><rss:title>Protein Is Found to Boost Memory</rss:title><rss:link>http://www.empowerhealthyliving.com/news/2011/1/27/protein-is-found-to-boost-memory.html</rss:link><dc:creator>Michael Wolf</dc:creator><dc:date>2011-01-27T06:35:43Z</dc:date><dc:subject></dc:subject><content:encoded><![CDATA[<p>The hunt for a substance that can improve memory took a promising turn Wednesday, as researchers said they had found a method that appears to reduce forgetting in rats. WSJ's Shirley Wang reports.<br /><br />According to a study published in the journal Nature, scientists from Mount Sinai School of Medicine in New York showed for the first time that a molecule that occurs naturally in the human brain during memory formation appeared to help rats enhance the strength and duration of some types of memories.<br /><br />Researchers said that when the substance--known as IGF-II, a protein-like molecule important for cell growth and development as well as tissue repair--was blocked from the brain, the rats didn't remember what they had learned.<br /><br />The findings are notable in part because they showed improvement in an area of memory known as declarative memory--the ability to remember places, facts and things. Declarative memory is affected in Alzheimer's disease and other forms of dementia, and researchers have long sought ways to improve or preserve it.<br /><br />It is too early to say whether IGF-II will be useful in humans, but the substance may hold more promise than molecules that have been studied up to now, according to Elizabeth Phelps, a cognitive neuroscientist at New York University who studies human learning and memory. Dr. Phelps, who wasn't involved in the study, called the Nature research "rigorous" and thoroughly conducted.<br /><br />One advantage of IGF-II is that it can cross the blood-brain barrier, so it could potentially be administered through the bloodstream or as a vapor through the nose, rather than injected directly into the brain. And because it exists in the body already, it's unlikely to be toxic.<br /><br />However, researchers will watch for unwanted effects on other cells in the body, said Cristina Alberini, a neuroscience professor at Mount Sinai and the senior author of the paper.<br /><br />Certain proteins and molecules are needed to build and strengthen connections between nerve cells in the brain to form new long-term memories, and IGF-II appears to be one of those molecules. But more research is needed, according to Dr. Alberini.<br /><br />"The more we know, the more we're going to uncover what are the steps that make memory strong," she said. "Then we'll get ideas for other [molecular] targets."<br /><br />In the study, the rats were placed in a two-compartment cage where they would receive a mild foot shock at one end. They quickly learned to avoid that area. Some rats were then given an injection of IGF-II, in a part of their brain called the hippocampus. Even weeks later, rats that had received the IGF-II exhibited greater avoidance of the location than rats that had a control injection of another growth factor or saline solution.<br /><br />The effect was seen only in certain parts of the brain. IGF-II didn't appear to improve memory in the amygdala, which deals more with memories of emotional reactions like fear.<br /><br />The next step is to administer IGF-II to the entire body to see if it can produce the same memory-boosting effects as direct injection into brain regions, Dr. Alberini said.</p>]]></content:encoded></rss:item><rss:item rdf:about="http://www.empowerhealthyliving.com/news/2011/1/26/staying-competitive-is-an-uphill-battle.html"><rss:title>Staying competitive is an uphill battle</rss:title><rss:link>http://www.empowerhealthyliving.com/news/2011/1/26/staying-competitive-is-an-uphill-battle.html</rss:link><dc:creator>Michael Wolf</dc:creator><dc:date>2011-01-26T16:03:45Z</dc:date><dc:subject>Exercise</dc:subject><content:encoded><![CDATA[<h1><em><strong style="font-size: 60%;">Mapquest executive's favorite exercise is ice hockey, followed closely by 'meditative' cycling</strong></em></h1>
<div id="article_pagination_top" class="articlePagination"></div>
<h3 class="byline"><span style="font-size: 80%;">By <a href="http://online.wsj.com/search/term.html?KEYWORDS=JEN+MURPHY&amp;bylinesearch=true">JEN MURPHY (The Wall Street Journal)<br /></a></span></h3>
<p>"I still get the same butterflies in my stomach,  when I'm lacing up my skates, as I did when I was a kid," says Christian  Dwyer. "I love the excitement of playing a fast-paced competitive  game."</p>
<p>Mr. Dwyer, general manager and senior vice president of MapQuest in  Denver, has been playing ice hockey since he was 5 years old. Now 44, he  has played consistently in recreational leagues since his 20s,  sometimes in three to four games a week.  More than an outlet for his  competitive energy, hockey is the cornerstone of Mr. Dwyer's fitness.  "When time allows, I like hockey to be my primary form of exercise," he  says.</p>
<p>When Mr. Dwyer first moved to Denver in 1993, he made friends by  showing up at the ice rink for drop-in games. Mr. Dwyer, who stands 1.7  meters and weighs about 80 kilograms, plays right wing, an offensive  position. He estimates he's been playing with the same group of guys  since 1993. "We're all from places like Boston or Minnesota," says the  native of Syracuse, N.Y., "places where hockey was a part of growing  up."</p>
<p>Over the years, Mr. Dwyer has sustained his share of injuries while  on the ice, including a shattered front tooth, a broken nose, a spider  fracture across his ankle and a scar across his eyebrow from a stick  hitting just above his right eye.</p>
<p>Last year Mr. Dwyer's hockey workouts were limited, partly because he  had his hands full with big changes at MapQuest, including launching a  new website and logo. "I probably worked out less last year than I had  in previous years because of my demanding work schedule," he says, "but  it made exercise and diet become a more conscious effort."</p>
<p>Mr. Dwyer believes the best way to condition for ice hockey is to  actually be out on the ice. "Hockey is all about maintaining your skills  by actually playing the game," he says. "To me, it's the most fun form  of exercise I can think of."</p>
<p>When he isn't on the ice, Mr. Dwyer maintains his fitness level with a  mix of running, weights and his other passion&mdash;cycling.  "My nickname  growing up was 'Billy Goat' because I liked to climb." He says he enjoys  the work of climbing to the top of a hill on a bike even more than the  downhill. "It's that feeling of achievement you get from a workout that  makes me push harder," he says. "It's pretty addictive."</p>
<h6><span style="font-size: 140%;">The workout</span></h6>
<p>Mr. Dwyer plays hockey two nights a week. He  plays a drop-in game every Sunday night at 7 p.m., which he says is  fairly selective. "You need to be a decent skater to come. If you get  out onto the ice and you're not that good, you get ruled out and are  asked not to come back," he says.</p>
<p>He is also on a  men's recreational league that plays organized games  Wednesday nights. Seasons run from October through April and then May  through September. Both drop-in and league games are 90 minutes with  three periods and about a two-minute break per period. "They don't clean  the ice like in professional hockey so the breaks are shorter," Mr.  Dwyer says.</p>
<p>All of the ice time means that Mr. Dwyer needs to keep his  cardiovascular fitness up.  He lives in a neighborhood set at a  1,890-meter altitude where "there's not an ounce of flat land." Running  at that altitude with hills takes some serious conditioning, he says.  "When I go to New York City for business I feel like I can run forever."  Mr. Dwyer tries to get in two 6.5-kilometer runs a week outdoors.</p>
<p>While hockey is his first love, cycling is a close second, Mr. Dwyer  says.  "Biking for me is very meditative. I can get lost in my thoughts.  It's good therapy." He used to ride between 200 to 320 kilometers a  week. "Now that I have kids it's a little more challenging," he says.  But he still tries to ride 40 to 80 kilometers, or about two to four  hours, on the weekends.</p>
<p>Mr. Dwyer spins on a stationary bike in his home for 45 minutes,  twice a week, often reading while he works out. He has a Nautilus weight  machine and does a 30-minute strength circuit twice a week. His routine  usually includes presses, pull downs, curls and various abdominal  exercises. "I try to maintain a strong core because I know it will  protect my lower back," he says.</p>
<h6><span style="font-size: 140%;">The diet</span></h6>
<p>Mr. Dwyer grazes throughout the day. He eats oatmeal  or Greek yogurt for breakfast topped with flax seed, berries and honey.  At around 10 a.m., he will eat an energy bar or a piece of fruit, like  an apple or banana.</p>
<p>For lunch, he'll have a turkey sandwich or a chopped salad with bagel  chips. At 3 p.m., he has a snack of nuts or another energy bar. Mr.  Dwyer says regular snacking on healthy foods helps keep him away from  the office vending machine. Mr. Dwyer often eats dinner at the office or  out at restaurants for work functions during the week. "I order fish at  restaurants almost religiously," he says. "Even when I go to a  steakhouse, I order grilled tuna with just lemon and salt."  At home, he  tries to grill three times a week, making chicken or fish. He snacks on  celery with peanut butter or hummus. When out with his hockey buddies  after a game, Mr. Dwyer skips the beer. "They heckle the hell out of  me," he says. "I tell friends who don't work out not to drink because  every glass of beer is like eating a sandwich."</p>
<h6><span style="font-size: 140%;">Cost &amp; gear</span></h6>
<p>Mr. Dwyer is a bit of a gear obsessive, "I  easily have $1,200 worth of hockey equipment alone," he admits. He  estimates that his padding (knee, shin and elbow pads; gloves; pants and  helmet) cost about $400. His lightweight, carbon-fiber stick cost about  $150 and he goes through one stick a year. He recently purchased a pair  of Graf 735 skates for $435. Mr. Dwyer spends $500 a season for his  recreational hockey league and pays $10 per drop-in game.</p>
<p>Mr. Dwyer also has invested in gear for cycling: his Trek Madone  carbon-fiber road bike cost about $3,000, his Specialized mountain bike  about $1,600, and his cycling shoes about $150. Mr. Dwyer runs in Asics  sneakers and spends about $110 a pair every eight months.</p>
<h6><span style="font-size: 140%;">Fitness tip</span></h6>
<p>"As I've gotten older, I've realized that sleep  is pretty important. I try to get six hours, at least, a night," he  says. "When I don't, I'm junk on workouts. I'm not sharp in mind,  attitude or spirit."</p>
<h6><span style="font-size: 140%;">Quick fix</span></h6>
<p>If Mr. Dwyer only has 30 minutes to work out, he  does a five-kilometer run. If he has less time than that, he will lift  weights in his home gym or do push-ups and sit ups.</p>
<h6><span style="font-size: 140%;">Playlist</span></h6>
<p>Mr. Dwyer listens to music while he's running, but  never when he's cycling, "because I like the wind in my ears when I'm  biking," he says. He has an eclectic mix ranging from classic rock bands  like Led Zeppelin and Pink Floyd to heavy metal like Metallica and hip  hop like Eminem.</p>
<p>﻿</p>]]></content:encoded></rss:item><rss:item rdf:about="http://www.empowerhealthyliving.com/news/2011/1/26/yogas-spiritual-balance-may-boost-health.html"><rss:title>Yoga's Spiritual Balance May Boost Health</rss:title><rss:link>http://www.empowerhealthyliving.com/news/2011/1/26/yogas-spiritual-balance-may-boost-health.html</rss:link><dc:creator>Michael Wolf</dc:creator><dc:date>2011-01-26T15:49:21Z</dc:date><dc:subject></dc:subject><content:encoded><![CDATA[<p>By Dennis Thompson<br />HealthDay Reporter</p>
<p>Yoga may be becoming more of a mainstream approach to Americans' health woes.</p>
<p><br />People have been practicing yoga for millennia to improve their strength, serenity and wellness, but its roots in ancient Indian philosophy have kept the exercise discipline firmly within the realm of alternative medicine.<br />However, a growing body of scientific evidence is building the case that the spiritual balance created by yoga provides proven health benefits.</p>
<p><br />Research has found that yoga can help people who are dealing with health problems as wide-ranging as back pain, chronic headaches, sleeplessness, obesity, neck aches, upset stomach, anxiety, depression and high blood pressure, said Sat Bir Singh Khalsa, an assistant professor of medicine at Harvard Medical School and an associate neuroscientist in the Division of Sleep Medicine at Brigham and Women's Hospital in Boston.<br />The health benefits mainly stem from yoga's focus on the connection between mind and body, Khalsa said.<br />"The best evidence really shows that yoga is good at reducing stress and helping people cope with the stress they have," he said. "It improves management of stress both psychologically and physiologically."</p>
<p><br />According to the U.S. National Institutes of Health, proper yoga practice combines:</p>
<ul>
<li>Physical postures that participants flow into and then hold, before proceeding to the next posture.</li>
<li>A focus on breathing techniques that make participants more aware of their bodies.</li>
<li>Deep meditation and relaxation, allowing participants to focus on their spirituality.</li>
</ul>
<p><br />All of those elements must be in place for people to get the best results for their health and well-being, said Karen Sherman, an affiliate associate professor of epidemiology with the Center for Health Studies in the School of Public Health at the University of Washington.</p>
<p><br />Indeed, the elements are interlaced, she said. For example, the physical postures can help people become stronger and more flexible, but a yoga practice focusing solely on postures misses out on the original intent.<br />"Postures were intended to make the body strong enough to be able to sit for hours in meditation, to support the spiritual aspirations," Sherman said.</p>
<p><br />Yoga can help people deal with body aches and pains, she said, by making them stronger, showing them how to move in a less-painful way and improving their ability to cope with pain and relax.</p>
<p><br />The relaxation, meditation and breathing of yoga has been shown to improve a person's sense of well-being and can be a good treatment for anxiety and depression, Khalsa said.</p>
<p><br />Yoga may also help bolster the immune system by lowering stress. "When you reduce stress, you make the body healthier," he said. "When the body is healthy, it is able to use its own defenses better."</p>
<p><br />Khalsa's research has shown that yoga can be very helpful to people undergoing cancer treatment.<br />"They are under stress because it is a life-threatening disease and because everything related to cancer is stressful," he said. But relieving that stress through yoga can improve someone's quality of life and help the person deal with the rigors of chemotherapy and radiation therapy.</p>
<p><br />Yoga's focus on awareness of the body also has been shown to help people battle obesity. Researchers at the Seattle-based Fred Hutchinson Cancer Research Center found that people who practice yoga are better able to manage their body weight and have a lower average body mass index than people who don't practice yoga.</p>
<p><br />But yoga has not been proven a cure-all. Khalsa said that some health claims made about yoga have not yet been borne out by medical research, particularly claims that yoga can help improve the function of specific organs, such as the pancreas or liver.</p>
<p><br />"That may be true. We don't know," he said. "That's going to take some research."</p>
<p><br />People interested in improving their health through yoga need to find an experienced teacher who combines the three main elements of yoga, Sherman and Khalsa said.</p>
<p><br />"Everyone should get an instructor who is experienced and has the traditional yogic principles," Sherman said. "You should be learning how to tune into your body. Yoga is about moving with awareness. That's a skill many of us have to develop."</p>
<p><br />Many different styles of yoga exist. Those suitable for beginners include kundalini, viniyoga and Iyengar, Sherman and Khalsa said.</p>
<p><br />Be wary of teachers who focus on postures without also emphasizing breathing and meditation, particularly if they press students to take on extreme postures, they said. Yoga can cause injury if people push themselves too hard, and such contortions have little to do with the mind-body link that students of yoga are trying to attain. For this reason, the experts say, people might do better to start their yoga practice at a traditional yoga studio rather than taking yoga through a gym or health club.</p>
<p><br />"If practicing extreme postures and being able to bend yourself into a pretzel were the signs of a good yogi, then the people at Barnum &amp; Bailey Circus would be the best yogis in the world," Khalsa said.</p>
<p><br />More information<br />The U.S. National Center for Complementary and Alternative Medicine has more on yoga.<br />SOURCES: Sat Bir Singh Khalsa, Ph.D., assistant professor, medicine, Harvard Medical School, and associate neuroscientist, Division of Sleep Medicine, Brigham &amp; Women's Hospital, Boston; Karen Sherman, Ph.D., M.P.H., affiliate associate professor, epidemiology, Center for Health Studies, School of Public Health, University of Washington, Seattle﻿</p>]]></content:encoded></rss:item><rss:item rdf:about="http://www.empowerhealthyliving.com/news/2011/1/25/ancient-food-ingredients-winning-over-modern-wellness-seeker.html"><rss:title>Ancient food ingredients winning over modern wellness seekers</rss:title><rss:link>http://www.empowerhealthyliving.com/news/2011/1/25/ancient-food-ingredients-winning-over-modern-wellness-seeker.html</rss:link><dc:creator>Michael Wolf</dc:creator><dc:date>2011-01-25T22:50:10Z</dc:date><dc:subject>Cardiovascular health Cognitive and mental function Consumer Trends Nutritional lipids and oils Omega-3 Phytochemicals Soy-based ingredients plant extracts</dc:subject><content:encoded><![CDATA[<p>Americans interested in preventing disease and boosting their wellness are increasingly using ancient foods like omega-3 rich hemp, ayurverdic herbs, fermented herbs and grains, according to a new report.<br /><br />The Center for Culinary Development (CCD) and market research publisher Packaged Facts said experimental, make-it-up-as-you go consumers were looking back through the ages to locate whole foods and healthy nutrients that could be incorporated into their health-conscious diets.<br /><br />&ldquo;Consumers are more engaged than ever trying out new foods and diets in hopes of curing what ails them or preventing ailments to which they are susceptible,&rdquo; the report states.<br /><br />&ldquo;Consumers&rsquo; participation in uncovering and treating various conditions with food is part of this era&rsquo;s DIY-care mentality. Hobbled with healthcare issues and economic woes, while simultaneously emboldened by innumerable Internet pages and a growing understanding and acceptance of alternative medical systems &mdash; Traditional Chinese Medicine with its acupuncture, holistic medicine and its tinctures, naturopathy and even yoga &mdash; consumers have never had more motivation or ammunition for finding new cures themselves, especially diet-related ones.&rdquo;<br /><br />Culinary Trend Mapping<br /><br />In its latest Culinary Trend Mapping Report, CCD highlights seven wellness ingredient trends it locates at one of five separate stages on their way to mainstream acceptance.<br /><br />Docosahexaenoic Acid (DHA) is the closest to broad mainstream acceptance (stage 5 &ndash; seen on popular grocery store shelves)), whether sourced from a biblical source like fish, or increasingly as a nutrient being utilized by, &ldquo;CPG manufacturers looking to entice consumers on the lookout for functional foods that benefit the brain.&rdquo;<br /><br />Omega-3 gets another mention via Grass-fed meat and dairy which is gaining popularity due to its hormone-free status and omega-3 boosted levels due to the grass feeding. Grass-fed Meat &amp; Dairy (stage 3 &ndash; seen in mainstream chain restaurants and smaller grocers), &ldquo;possess an impressive health halo as well as an improved reputation for taste. It also feeds into consumers&rsquo; desires for more authentically good-for-you products, those our ancestors relied on.&rdquo;<br /><br />Also at stage three is agave nectar, gaining in popularity as a natural sweetener. &ldquo;A syrup that can be easily added to products ranging from beverages to baked goods to sauces, agave nectar fits with consumer desires for a more healthful plant-based sweetener; its low glycemic-index is a plus as is its heritage in Mexican cuisine.&rdquo;<br /><br />Hemp, fermented foods and sprouted foods are all stage 2 food trends meaning they feature in some specialty stores and magazines. Hemp is touted for its omega-3 and omega-6 levels, while rice, wheat and other grains and nuts are being used, &ldquo;as a base for wholesome grain goods that offer more nutrition and are more digestible than similar products made without sprouted grains.&rdquo;<br /><br />Miso, kasu, tempeh and pu-erh tea are fermented foods CCD observes, &ldquo;have been trusted in Asia for their healthful properties and may soon follow in the footsteps of successful specialty fermented products like kombucha as consumers seek out foods that are less processed and more nutrient-rich.&rdquo;<br /><br />Healing spices like holy basil and turmeric are at stage 1 (appears in upmarket, ethnic and independent restaurants) but are increasingly being incorporated into, &ldquo;teas, nut butters and energy bars.&rdquo;<br /><br /><br />&ldquo;American consumers are more engaged than ever in managing their health through food in hopes of curing what ails them or preventing ailments to which they are susceptible,&rdquo; said Kimberly Egan, CEO of CCD. &ldquo;Many of these curative foods have roots in ancient times, and have been consumed by cult﻿</p>]]></content:encoded></rss:item><rss:item rdf:about="http://www.empowerhealthyliving.com/news/2011/1/25/antioxidant-properties-of-ancient-organic-grain-can-protect.html"><rss:title>Antioxidant properties of ancient organic grain can protect against oxidative stress, study</rss:title><rss:link>http://www.empowerhealthyliving.com/news/2011/1/25/antioxidant-properties-of-ancient-organic-grain-can-protect.html</rss:link><dc:creator>Michael Wolf</dc:creator><dc:date>2011-01-25T22:47:53Z</dc:date><dc:subject></dc:subject><content:encoded><![CDATA[<p>Kamut Khorasan wheat, an ancient and organic grain, has antioxidant properties which protect against oxidative stress suggests a new study.<br /><br />The research, published in Frontiers of Bioscience, showed that animals fed on the Kamut wheat breads had a better response to oxidative stress than modern wheat, according to the researchers.<br /><br />Commissioned by the wheat supplier Kamut International, the study was conducted by researchers at the Department of Food Sciences and the Department of Biochemistry at the University of Bologna in Italy.<br /><br />Ancient grains and cereals have enjoyed a revival of interest in recent years, as they fit with the desire for less processed ingredients and attention to the nutritional value of foods.<br /><br />From these findings, the scientists claim that the reduced risk of chronic diseases related to wholegrain consumption is attributed in part to their high antioxidant content.<br /><br />&ldquo;This published study represents the first of many, which we believe will eventually result in a scientific explanation of why people with sensitivities to modern wheat claim they feel better when they eat Kamut Brand wheat." said Bob Quinn, president of Kamut International.<br /><br />&ldquo;In this initial paper, however, we focused on a nutritional property which has significant implications for everyone,&rdquo; he added.<br /><br />Method and results<br /><br />Phase one of the antioxidant evaluation on the Kamut brand khorasan wheat evaluated and compared the antioxidant effect of the two different bread types in rats: wholegrain ancient Kamut khorasan bread and wholegrain modern durum wheat bread (WB).<br /><br />Two different bread-making processes were also compared for the wholegrain ancient Kamut bread: baker's yeast (KB) and sourdough (SKB).<br /><br />According to the researchers, the concentration of all potential antioxidant compounds was different in the three experimental breads. The scientists said that the total polyphenols and in particular selenium, were significantly higher in the two types of Kamut bread than WB.<br /><br />Vitamin E and beta-carotene were in lower concentrations in KB compared to WB, but both compounds were increased in the SKB by the sourdough fermentation, the study found.<br /><br />After feeding these different breads to rats for seven weeks, the rats were submitted to an exogenous oxidative stress. The researchers claim that the rats that were fed the Kamut breads were better able to overcome the induced stress than those fed the modern durum bread and that those fed the SKB fared best of all.<br /><br />The researchers said that the benefits may be stronger when Kamut bread is obtained by sourdough fermentation.<br /><br />&ldquo;The research is ongoing, evaluating in the rat liver the mechanisms related to the higher protective activity of ancient Kamut khorasan wheat,&rdquo; they said.<br /><br />Source: Frontiers of Bioscience<br /><br />Title: &ldquo;Role of cereal type and processing in whole grain in vivo protection from oxidative stress&rdquo;<br /><br />Authors: A. Gianotti, F. Danesi, V. Verardo, DI. Serrazanetti, V. Valli, A. Russo, Y. Riciputi, N. Tossani, M.F. Caboni, M.E. Guerzoni, A.Bordoni.﻿</p>]]></content:encoded></rss:item><rss:item rdf:about="http://www.empowerhealthyliving.com/news/2011/1/21/berry-compounds-may-improve-blood-pressure-harvard-study.html"><rss:title>Berry compounds may improve blood pressure: Harvard study</rss:title><rss:link>http://www.empowerhealthyliving.com/news/2011/1/21/berry-compounds-may-improve-blood-pressure-harvard-study.html</rss:link><dc:creator>Michael Wolf</dc:creator><dc:date>2011-01-21T05:05:50Z</dc:date><dc:subject></dc:subject><content:encoded><![CDATA[<p>Flavonoid compounds from blueberries and strawberries may reduce blood pressure and aid in the prevention of hypertension, suggest findings from a new Trans-Atlantic study.<br /><br />Increased intakes of anthocyanins &ndash; mainly from blueberries and strawberries &ndash; were associated with a reduction in the risk of high blood pressure (hypertension) of up to 12 percent, according to a collaboration between scientists from the University of East Anglia (UK), Harvard School of Public Health, and Harvard Medical School.<br /><br />High blood pressure (hypertension),defined as having a systolic and diastolic blood pressure (BP) greater than 140 and 90 mmHg, is a major risk factor for cardiovascular disease (CVD) - a disease that causes almost 50 per cent of deaths in Europe, and reported to cost the EU economy an estimated &euro;169bn ($202bn) per year.<br /><br />The results are derived from data from over 150,000 health care professionals in the US. The study is observational in nature, and the researchers stress that this does not prove that the compounds do reduce the risk of hypertension: The data does not prove causation.<br /><br />&ldquo;These findings warrant further investigation, including intervention studies designed to test optimal doses of anthocyanin rich foods for the prevention of hypertension and to underpin guidelines for the prevention and treatment of hypertension,&rdquo; write the researchers in the American Journal of Clinical Nutrition.<br /><br />Study details<br /><br />Led by Harvard&rsquo;s Eric Rimm, the researchers analyzed data from 133,914 women and 23,043 men. Intakes of flavonoids and the various subclasses were calculated using food frequency questionnaires performed every four years. Subjects were followed for an average of 14 years, during which time a total of 5629 and 29,018 cases of hypertension were documented in men and women, respectively.<br /><br />After crunching the numbers, the researchers found that the highest average intakes of anthocyanins (ranging from 16.2 to 21.0 milligrams per day) were associated with an 8 percent decrease in the risk of hypertension, while the benefits increased to a 12 percent reduction in risk when the analysis was limited to people over the age of 60, compared with the lowest average intakes, which ranged from 5.7 to 6.8.<br /><br />No other subclasses of flavonoids were associated with hypertension, but the researchers did note that the compound apigenin was associated with a 5 percent reduction in risk, when comparing the highest with the lowest average intakes. Moreover, a 6 percent reduction in hypertension risk was observed for people over 60 with the highest average intakes of flavan-3-ol catechin, they added.<br /><br />In terms of the whole foods, a significant 10 percent reduction in the risk of hypertension was observed in over 60 year old consuming more than one serving of blueberries per week, compared with people in the same age group consuming no blueberries.<br /><br />&ldquo;These data support the hypothesis that the antihypertensive bioactivity may be relevant to vasodilatory processes associated with specific flavonoid structural characteristics,&rdquo; wrote Dr Rimm and his co-workers.<br /><br />Structure is key<br /><br />Dr Rimm and his co-workers said that there exist a huge variety of flavonoid structures, and that the potential blood pressure-lowering effects were likely to be limited to a small number of &ldquo;structurally similar compounds such as the catechol and 4&rsquo; hydroxy flavonoids&rdquo;.<br /><br />&ldquo;Our data suggested that several specific classes of flavonoids were associated with blood pressure reduction, specifically anthocyanins, which resulted in a 12 percent reduction in hypertension risk in multivariate analyses,&rdquo; wrote the researchers. &ldquo;These data are important because anthocyanins are present in commonly consumed fruit, such as blueberries, cranberries, and strawberries, which can be readily incorporated into the diet,&rdquo; they added.<br /><br />Commenting on average portions in the diet, Rimm and his co-workers noted that and average portion of blood orange juice, blackcurrants, or blueberries contains in excess of 500 milligrams of anthocyanins.<br /><br />&ldquo;The underlying biological mechanisms by which flavonoids regulate blood pressure include the effects of flavonoids on vascular blood flow, vascular reactivity, and glucose uptake,&rdquo; wrote the researchers. &ldquo;Growing mechanistic evidence suggests that endothelial NO regulation rather than a general antioxidant effect (ie, direct radical scavenging) is a major target for these compounds, and emerging data suggests that eNOS and NADPH oxidase activity are crucial sites of action for many flavonoids,&rdquo; they added.<br /><br />Source: American Journal of Clinical Nutrition <br />2011, Volume 93, Pages 338-347, <br />"Habitual intake of flavonoid subclasses and incident hypertension in adults&rdquo;<br />Authors : A. Cassidy, E.J. O&rsquo;Reilly, C. Kay, L. Sampson, M. Franz, J.P. Forman, G. Curhan, E.B. Rimm﻿</p>]]></content:encoded></rss:item></rdf:RDF>