Lean and Clean 2013 – Part 2
In my last post I share with you “Eating Lean and Clean”
2013- Ultimate Reset.
The program that
has helped me to get on track with a healthy life style is “Beachbody Ultimate
Reset”.
For more detailed information
about this program you can go to the website
https://www.ultimatereset.com/.
As I stated in my disclaimer in my last post; the
information in this blog post is based upon my own personal experience and
research. In addition, I am not advertising or promoting any products; but sharing my experience so far with
something that is working well for me.
The Ultimate Reset overview - this is a 21 day program, which has 3
phases.
·
Phase One –
you reclaim your body, preparing yourself for change. In this phase you move stress from your
digestive system by slowing removing dairy, red meat, and caffeine.
·
Phase two –
you release toxic compounds that are clogging your intestinal tract,
things that are blocking proper nutrient absorption.
·
Phase three – you
begin to restore your body to maximum efficiency, introducing essential enzymes
and probiotics.
Preparation before the 21 day cleanse is reducing your
caffeine, sugar, and process foods. You
go through your kitchen and clean your refrigerator and pantry of foods that
you will not be using during the 21 days.
You will be drinking a lot of water (distilled water) and eating a lot
of fresh fruits, veggies and whole grains.
My progress so far:
Day
18 of the Ultimate Reset
/ Cleanse – I have a confirmed weight loss of 13 pounds. I went to see my cardiologist yesterday and I
have been given a clean bill of health.
I have a condition called pericarditis; which is an inflammation of the
pericardium (the fibrous sac surrounding the heart). I was hospitalized twice for this condition. Because of this condition I have to see my
cardiologist every six months for echo-cardiograms. I am reporting the inflammation is gone and
my condition is normal, my blood pressure is normal and I do not see my doctor
until next year this time for my yearly exam.
Eating lean and clean reclaiming my life day by day is what it is all
about. While on this program I learned
some new things about myself and how important it is to eat healthy. Next trip is to my endocrinologist (for my
diabetes); I cannot wait to see his reaction when I show him how my AC1 has
drop from 9.8% to 7.1%.
New Veggies and Whole
grains in my life.
Jicama -The root's exterior is yellow and papery, while its
inside is creamy white with a crisp texture that resembles raw potato or pear.
The flavor is sweet and starchy, reminiscent of some apples or raw green beans,
and it is usually eaten raw, sometimes with salt, lemon, or lime juice and
chili powder.
It has been cultivated in South America for centuries, and
the vegetable is quite popular in Mexican cuisine. Jicama's unique flavor lends
itself well to salads, salsas, and vegetable platters.
NUTRITION ESTIMATE
Per 1/4 pound: 43 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 4mg
Sodium; 10g Carb; 5.5g Fiber; 2g Sugar; 1g Protein;
Millet –The general name used
for many similar cereals, notably of the genus Panicum. These bear small
grains, yielding coarse flour. They have been and in many places still are
important staple foods, especially in dry, hot regions...Millets vary in flavor
from thoroughly palatable to bitter and unpleasant. Many are grown mainly or
exclusively as fodder crops for animals or poultry. Since most of them have
many alternative common names the only clear way to list them is by their
botanical names. Panicum miliaceum is known as common, hog, or Indian millet,
or as prose...or as broomcorn...This species originated in the Near East, where
it has been cultivated since prehistoric times. By the beginning of the third
millennium BC it had spread through Asia to China where...it was one of the
sacred five grains...which were ceremonially sown by the emperor and his
family...Common millet arrived in Europe before 200 BC. It was a staple food
known to the ancient Greeks as kenkhros and to the Romans as milium (whence
modern names). It was used for porridge and rough, unleavened bread."
Nutritional properties of millet
Millet is relatively high in protein, like other healthy
whole grains, and, it is a good source of other vitamins and minerals,
including folic acid, zinc and iron.
