The Power of Whole-Body Metabolism
By James B. LaValle
Americans are trying more than ever to win the battle of the bulge. Yet, many people are frustrated when the supposedly simple formula -- eat less and exercise more -- doesn't work for them. What they need is an entirely new approach that I call whole-body metabolism.
The classic definition of metabolism is the rate at which a person burns calories. According to this formula people should be able to find out their metabolic rate, then eat and exercise accordingly for weight loss.
Newer approaches to metabolism are much broader. Recent scientific discoveries reveal that metabolism is the sum total of all the biochemical reactions of the body and everything that influences them, such as environmental exposures, your diet, past and current drug therapy, stress load, exercise, genetics and other factors.
One benefit of a whole-body metabolism approach is that it helps you understand your previous diet failures and takes the guilt away. Many people feel they are just weak and lack will power, when in reality they have true physiological reasons why it's difficult to lose weight. A whole-body metabolism approach offers a science-based way to guide and direct you in diet, lifestyle and the appropriate use of dietary supplements that not only helps to address these complaints but also gets your metabolism back on the path toward health.
The potential influences on metabolism can be grouped into nine key factors:
1. Adrenal/thyroid/pancreas function and their effects on stress hormones.
2. Intestinal/digestive health.
3. Immune function.
4. Neurotransmitter balance.
5. Environmental stressors.
6. Detoxification capacity of the body.
7. Oxidative stress.
8. Genetic expression.
9. Diet and lifestyle.
An imbalance in any one of these areas can negatively influence metabolism. Knowing how to recognize imbalances in these key areas and how to address them is the way to not only optimize metabolic performance, but also improve energy and slow key aging processes, like inflammation and free radical damage, glucose regulation and immune dysfunction.
Here are some examples of why a whole-body approach is needed. More and more studies are validating a low-carb diet as being the most effective for not only weight loss but for controlling insulin resistance.
In a perfect world, we would all be able to eat a low-carb diet to improve insulin sensitivity and lose weight. In reality, many people are unable to sustain a low-carb diet because of other influences. Let me give you some real-world challenges and the action steps you can take to overcome them.
Challenge 1. Chronic stress (adrenal function) often leads to serotonin and dopamine deficits (neurotransmitter imbalance). Serotonin deficits can lead to anxiety, depression, insomnia and carbohydrate cravings. Eating a high-carb meal leads to increased tryptophan absorption and serotonin production; therefore, most people with chronically high stress hormones will have difficulty sustaining a low-carb diet due to intense carbohydrate cravings.
. Perceived problem: It's impossible to eat a low-carbohydrate diet long term.
. Actual problem: My serotonin levels were low due to chronic stress and dropped further with a reduced carb intake.
. Solution: Use supplements to help manage stress response and restore serotonin balance and/or pulse higher carb intake temporarily, then return to low-carb eating once neurotransmitters are balanced.
Challenge 2. Low-carb diets tend to be higher in fat. As long as the fats eaten are healthy fats like those found in olive oil and avocados, we can eat higher fat and still be healthy. However, for this to work, a person must have a well functioning liver and gall bladder as well as good enzyme production from the pancreas. If that is not the case, a higher-fat diet can lead to indigestion.
. Perceived problem: Low-carb diets cause indigestion.
. Actual problem: I have a low-functioning liver and/or pancreas.
. Solution: Liver support and digestive enzyme supplements with appropriate adjustments in diet.
Challenge 3. Low-carb diets and reduced intake of whole grains can cause constipation.
. Perceived problem: I get constipated on low-carb diets.
. Actual problem: I may not have been including enough high-fiber vegetables. Or I may have a magnesium deficiency or inadequate beneficial intestinal organisms.
. Solution: Diet changes and/or supplements (magnesium and probiotics).
In future columns, I will discuss each of the nine key factors in more depth, giving the typical imbalances and steps to take to rebalance them.
[Ed. Note: Jim LaValle is an educator, clinician and industry consultant in the field of integrative healthcare. He is a licensed pharmacist, board certified clinical nutritionist and doctor of naturopathic medicine with more than 20 years clinical practice experience in the field of natural therapeutics and functional medicine. Named one of the "50 Most Influential Druggists" by American Druggist for his work in natural medicine, LaValle has authored 13 books, including his latest, Cracking the Metabolic Code. For more information, click here.]
______________________________
Alternative Eating:
The Hoax of “Enriched Wheat Flour”
By Mike Adams
If you're like most people, you probably think "wheat flour" is the same thing as whole-grain wheat flour.
Like most people, you're wrong. And that's just what food manufacturers want.
"Wheat bread" is made of refined, processed wheat that's stripped of its nutrition. It has virtually no resemblance to whole-grain wheat. A "wheat flour" or "enriched wheat flour" ingredient is technically no different than white flour. Manufacturers take whole-grain wheat, strip out 11 vitamins and minerals, then add synthetic chemicals that represent only four vitamins and one mineral.
Here's the nutritional math: Whole-grain wheat - 11 nutrients + 5 nutrients = "Enriched"
Thus, "enriched" wheat products are missing the original, naturally occurring vitamins and minerals found in whole-grain wheat!
With consumers increasingly aware of the detrimental health consequences of consuming processed, milled grains (like white flour), food companies and bread manufacturers have been steadily shifting away from using the term "white flour" and instead using "wheat flour" on their products. It's one of the most common tricks used by food manufacturers trying to jump on the whole-grain bandwagon. They display "made with whole grains!" on the front of the package while, in reality, the whole-grain ingredient may only represent 5 percent of the total finished product. (Companies blend whole grains with refined grains in order to make the product cheaper while still justifying the whole grains claim.)
Sadly, this hoax seems to be working. New research from one popular pastry manufacturer shows that an astonishing 73 percent of mothers mistakenly believe "wheat flour" is the same as whole-grain wheat flour.
Thus, by exploiting this consumer confusion, food manufacturing companies are able to reposition cheap, refined grain products with low nutritional value as "healthy-sounding" foods because they're made with "wheat flour."
For a flour or flour-based product to be truly whole-grain, it must explicitly list "whole-grain wheat flour" as a primary ingredient. Bottom line: Avoid the following ingredients:
. Enriched wheat flour.
. Wheat flour.
. White flour.
. All-purpose flour.
. Bleached flour.
. Cake flour.
. Bread flour.
If you want the best nutrition from a wheat-based ingredient, shop only for whole-grain wheat, not enriched wheat flour or simply "wheat flour." Watch out for tricks and traps set for consumers by food manufacturers, and don't trust what you read on the front of the label -- always check the actual ingredients list to verify what you're getting.
[Ed. Note: Mike Adams, the Health Ranger -- a leading authority on healthy living -- is on a mission: to explore, uncover and share the truth about harmful foods and beverages, prescription drugs, medical practices and the dishonest marketing practices that drive these industries. For his latest findings, click here.]
______________________________
Exercise & Fitness:
One Step at a Time
By Norma Reid
"Step by step. I can't think of any other way of accomplishing anything."
-- Michael Jordan
How often do you make excuses for not starting something you know will help you feel better and make life more enjoyable? Sometimes we need to take a giant step to move forward, and at other times it's all about taking small daily actions that will get us where we want to be. Whatever you do is perfectly fine, as long as you are in motion. It's not about what you "should" be doing. It's about starting from where you are and moving forward from there.
When I decided to add regular exercise to my life, my exercise commitment was to walk during two coffee breaks a week. That was big for me -- it was two coffee breaks more exercise than I was getting -- and it was doable. I gradually added in more walks and then started going to the gym. One day my walking buddy said, "Let's start running." I joined a Ladies Learn to Run group. We ran three times a week for eight weeks and at the end ran a 5k race. That was incredible to me!
Next we joined a walk/run clinic that promised in 12 weeks we could run 10k! That seemed impossible to me. But at the end of 12 weeks I did. And something else happened. I went from hating running to actually enjoying it. The next year I ran a half marathon. The next I ran a full marathon. And it all started with making the commitment to walk two coffee breaks.
Too often we overestimate what we can do in a short period, and underestimate what we can do over a longer time. It all begins with putting one foot in front of the other, and taking it one step at a time.
My challenge to you is to start one thing you've been putting off with a first step. Take that first step today! Create a plan of action and commit to taking the steps. It is amazing how far you will get in one year with one step a day!
[Ed. Note: Norma Reid is a Success Coach and Trainer. Living a fabulous life is not just about the physical, it's also the mental, emotional and spiritual. If you are ready to realize your magnificence and live the life of your dreams, check her website, From Dreams to Reality.]
______________________________
Weight Loss:
What’s the Best Eating Plan for You?
By Dr. Jonny Bowden
Arguably the most important question in the field of obesity is this: Why do some people do well on conventional weight loss diets and others do poorly? Why is low-carb a lifesaver for some and unsuccessful for others? "The usual explanation is that it's behavior," said David Ludwig, M.D., Ph.D. "People vary in their ability to stick to the diet. But biology may play a role as well."
In a recent study, Ludwig and his research team randomly assigned 73 obese young adults to either a conventional low-fat diet (55 percent carbohydrate, 20 percent fat) or a low-glycemic diet (40 percent carbohydrate, 35 percent fat). Protein and fiber were kept the same in both diets. The low-glycemic group was counseled to eat foods low in sugar and processed carbs, such as white or wheat bread, pasta, bagels and some cereals. Neither group was told to restrict calories.
The researchers also performed a glucose tolerance test on each volunteer. The test measures blood sugar and insulin over a period of hours after a person has consumed a 75-gram dose of oral glucose. Using normal values for comparison, the researchers then divided the volunteers into "high secretors" of insulin and "low secretors."
There were marked differences in how the two groups responded to the diets. For the "low secretor" group, it made no difference what diet they were on. For them, both the low-fat and the low-glycemic diet produced virtually identical weight loss. But for the "high secretors," things turned out much differently. "For high secretors (of insulin), weight loss was five times greater on the low-glycemic diet," said Dr. Ludwig.
While on the conventional low-fat diet the "high secretors" lost a mere five pounds over 18 months-- and then regained half of it! But on the "low-glycemic" diet they lost a total of 13 pounds. "And they kept that weight off for 18 months," Dr. Ludwig said.
Bottom line: if you are a "high secretor" of insulin, you're much better off following a low-sugar (low-glycemic) diet than a conventional low-fat one, at least if you want to lose weight and keep it off.
How do you know whether you're a "high secretor"? Look in the mirror. Where you store your fat is your best cue. "Apples" store their fat around the middle. "Pears" store it in the hips and thighs. Dr. Ludwig summarized: "If you have an apple body-fat distribution, you're much more likely to be a high insulin secretor, and will probably do much better with a diet low in sugar and low in processed carbs."
[Ed. Note: Dr. Bowden is a nationally known expert on weight loss, nutrition and health. He's a board certified nutrition specialist with a Master's degree in psychology. Dr. Bowden is also a life coach, motivational speaker, former personal trainer and author of the award-winning book, Living the Low Carb Life. For more information, click here.]
______________________________
Recipes & Nutrition:
Pomegranate Spritzer
By Kelley Lunsford
Cool off with this bubbly beverage. Pomegranates are a rich source of anthocyanins--red-blue nutrients that help to keep the arteries clear and stabilize blood sugar. Because pomegranate juice can be high in sugar and calories, this sparkling spritzer lets you enjoy all of the health benefits of this "super fruit" with a fraction of the calories and sugar.
Serves: 2
Time to Table: 5 minutes
Healing Nutrient Spotlight:
. Anthocyanins
Ingredients:
2 cups sparkling mineral water
2 Tbsp organic pomegranate juice (try Lakewood)
1 Tbsp organic lemon juice
Organic lemon slices (for garnish)
Preparation:
Add sparkling water to a glass. Pour in pomegranate juice. Add lemon juice. Serve with a lemon slice.
Nutritional Information:
35 calories, 0 g total fat, 0 g saturated fat, 0 g trans fat, 0 g monounsaturated fats, 0 g polyunsaturated fats, 0 mg cholesterol, 4 mg sodium, 9 g carbohydrate, 0.3 g fiber, 8 g sugars, 0.5 g protein
[Ed. Note: Kelley Lunsford is the Founder & CEO of Healing Gourmet, a multimedia company that educates on how foods promote health and protect against disease. She is also the creator of Healing Gourmet's Personalized Nutrition Software and Editor-in-Chief of the Healing Gourmet book series published by McGraw-Hill, including Eat to Fight Cancer, Eat to Beat Diabetes, Eat to Lower Cholesterol and Eat to Boost Fertility. For more information, click here.]
__________________________________________________
These articles appear courtesy of Early to Rise’s Total Health Breakthroughs [Issue 08-24-07] which offers alternative solutions for mind, body and soul. For a complimentary subscription, visit http://www.totalhealthbreakthroughs.com/
Americans are trying more than ever to win the battle of the bulge. Yet, many people are frustrated when the supposedly simple formula -- eat less and exercise more -- doesn't work for them. What they need is an entirely new approach that I call whole-body metabolism.
The classic definition of metabolism is the rate at which a person burns calories. According to this formula people should be able to find out their metabolic rate, then eat and exercise accordingly for weight loss.
Newer approaches to metabolism are much broader. Recent scientific discoveries reveal that metabolism is the sum total of all the biochemical reactions of the body and everything that influences them, such as environmental exposures, your diet, past and current drug therapy, stress load, exercise, genetics and other factors.
One benefit of a whole-body metabolism approach is that it helps you understand your previous diet failures and takes the guilt away. Many people feel they are just weak and lack will power, when in reality they have true physiological reasons why it's difficult to lose weight. A whole-body metabolism approach offers a science-based way to guide and direct you in diet, lifestyle and the appropriate use of dietary supplements that not only helps to address these complaints but also gets your metabolism back on the path toward health.
The potential influences on metabolism can be grouped into nine key factors:
1. Adrenal/thyroid/pancreas function and their effects on stress hormones.
2. Intestinal/digestive health.
3. Immune function.
4. Neurotransmitter balance.
5. Environmental stressors.
6. Detoxification capacity of the body.
7. Oxidative stress.
8. Genetic expression.
9. Diet and lifestyle.
An imbalance in any one of these areas can negatively influence metabolism. Knowing how to recognize imbalances in these key areas and how to address them is the way to not only optimize metabolic performance, but also improve energy and slow key aging processes, like inflammation and free radical damage, glucose regulation and immune dysfunction.
Here are some examples of why a whole-body approach is needed. More and more studies are validating a low-carb diet as being the most effective for not only weight loss but for controlling insulin resistance.
In a perfect world, we would all be able to eat a low-carb diet to improve insulin sensitivity and lose weight. In reality, many people are unable to sustain a low-carb diet because of other influences. Let me give you some real-world challenges and the action steps you can take to overcome them.
Challenge 1. Chronic stress (adrenal function) often leads to serotonin and dopamine deficits (neurotransmitter imbalance). Serotonin deficits can lead to anxiety, depression, insomnia and carbohydrate cravings. Eating a high-carb meal leads to increased tryptophan absorption and serotonin production; therefore, most people with chronically high stress hormones will have difficulty sustaining a low-carb diet due to intense carbohydrate cravings.
. Perceived problem: It's impossible to eat a low-carbohydrate diet long term.
. Actual problem: My serotonin levels were low due to chronic stress and dropped further with a reduced carb intake.
. Solution: Use supplements to help manage stress response and restore serotonin balance and/or pulse higher carb intake temporarily, then return to low-carb eating once neurotransmitters are balanced.
Challenge 2. Low-carb diets tend to be higher in fat. As long as the fats eaten are healthy fats like those found in olive oil and avocados, we can eat higher fat and still be healthy. However, for this to work, a person must have a well functioning liver and gall bladder as well as good enzyme production from the pancreas. If that is not the case, a higher-fat diet can lead to indigestion.
. Perceived problem: Low-carb diets cause indigestion.
. Actual problem: I have a low-functioning liver and/or pancreas.
. Solution: Liver support and digestive enzyme supplements with appropriate adjustments in diet.
Challenge 3. Low-carb diets and reduced intake of whole grains can cause constipation.
. Perceived problem: I get constipated on low-carb diets.
. Actual problem: I may not have been including enough high-fiber vegetables. Or I may have a magnesium deficiency or inadequate beneficial intestinal organisms.
. Solution: Diet changes and/or supplements (magnesium and probiotics).
In future columns, I will discuss each of the nine key factors in more depth, giving the typical imbalances and steps to take to rebalance them.
[Ed. Note: Jim LaValle is an educator, clinician and industry consultant in the field of integrative healthcare. He is a licensed pharmacist, board certified clinical nutritionist and doctor of naturopathic medicine with more than 20 years clinical practice experience in the field of natural therapeutics and functional medicine. Named one of the "50 Most Influential Druggists" by American Druggist for his work in natural medicine, LaValle has authored 13 books, including his latest, Cracking the Metabolic Code. For more information, click here.]
______________________________
Alternative Eating:
The Hoax of “Enriched Wheat Flour”
By Mike Adams
If you're like most people, you probably think "wheat flour" is the same thing as whole-grain wheat flour.
Like most people, you're wrong. And that's just what food manufacturers want.
"Wheat bread" is made of refined, processed wheat that's stripped of its nutrition. It has virtually no resemblance to whole-grain wheat. A "wheat flour" or "enriched wheat flour" ingredient is technically no different than white flour. Manufacturers take whole-grain wheat, strip out 11 vitamins and minerals, then add synthetic chemicals that represent only four vitamins and one mineral.
Here's the nutritional math: Whole-grain wheat - 11 nutrients + 5 nutrients = "Enriched"
Thus, "enriched" wheat products are missing the original, naturally occurring vitamins and minerals found in whole-grain wheat!
With consumers increasingly aware of the detrimental health consequences of consuming processed, milled grains (like white flour), food companies and bread manufacturers have been steadily shifting away from using the term "white flour" and instead using "wheat flour" on their products. It's one of the most common tricks used by food manufacturers trying to jump on the whole-grain bandwagon. They display "made with whole grains!" on the front of the package while, in reality, the whole-grain ingredient may only represent 5 percent of the total finished product. (Companies blend whole grains with refined grains in order to make the product cheaper while still justifying the whole grains claim.)
Sadly, this hoax seems to be working. New research from one popular pastry manufacturer shows that an astonishing 73 percent of mothers mistakenly believe "wheat flour" is the same as whole-grain wheat flour.
Thus, by exploiting this consumer confusion, food manufacturing companies are able to reposition cheap, refined grain products with low nutritional value as "healthy-sounding" foods because they're made with "wheat flour."
For a flour or flour-based product to be truly whole-grain, it must explicitly list "whole-grain wheat flour" as a primary ingredient. Bottom line: Avoid the following ingredients:
. Enriched wheat flour.
. Wheat flour.
. White flour.
. All-purpose flour.
. Bleached flour.
. Cake flour.
. Bread flour.
If you want the best nutrition from a wheat-based ingredient, shop only for whole-grain wheat, not enriched wheat flour or simply "wheat flour." Watch out for tricks and traps set for consumers by food manufacturers, and don't trust what you read on the front of the label -- always check the actual ingredients list to verify what you're getting.
[Ed. Note: Mike Adams, the Health Ranger -- a leading authority on healthy living -- is on a mission: to explore, uncover and share the truth about harmful foods and beverages, prescription drugs, medical practices and the dishonest marketing practices that drive these industries. For his latest findings, click here.]
______________________________
Exercise & Fitness:
One Step at a Time
By Norma Reid
"Step by step. I can't think of any other way of accomplishing anything."
-- Michael Jordan
How often do you make excuses for not starting something you know will help you feel better and make life more enjoyable? Sometimes we need to take a giant step to move forward, and at other times it's all about taking small daily actions that will get us where we want to be. Whatever you do is perfectly fine, as long as you are in motion. It's not about what you "should" be doing. It's about starting from where you are and moving forward from there.
When I decided to add regular exercise to my life, my exercise commitment was to walk during two coffee breaks a week. That was big for me -- it was two coffee breaks more exercise than I was getting -- and it was doable. I gradually added in more walks and then started going to the gym. One day my walking buddy said, "Let's start running." I joined a Ladies Learn to Run group. We ran three times a week for eight weeks and at the end ran a 5k race. That was incredible to me!
Next we joined a walk/run clinic that promised in 12 weeks we could run 10k! That seemed impossible to me. But at the end of 12 weeks I did. And something else happened. I went from hating running to actually enjoying it. The next year I ran a half marathon. The next I ran a full marathon. And it all started with making the commitment to walk two coffee breaks.
Too often we overestimate what we can do in a short period, and underestimate what we can do over a longer time. It all begins with putting one foot in front of the other, and taking it one step at a time.
My challenge to you is to start one thing you've been putting off with a first step. Take that first step today! Create a plan of action and commit to taking the steps. It is amazing how far you will get in one year with one step a day!
[Ed. Note: Norma Reid is a Success Coach and Trainer. Living a fabulous life is not just about the physical, it's also the mental, emotional and spiritual. If you are ready to realize your magnificence and live the life of your dreams, check her website, From Dreams to Reality.]
______________________________
Weight Loss:
What’s the Best Eating Plan for You?
By Dr. Jonny Bowden
Arguably the most important question in the field of obesity is this: Why do some people do well on conventional weight loss diets and others do poorly? Why is low-carb a lifesaver for some and unsuccessful for others? "The usual explanation is that it's behavior," said David Ludwig, M.D., Ph.D. "People vary in their ability to stick to the diet. But biology may play a role as well."
In a recent study, Ludwig and his research team randomly assigned 73 obese young adults to either a conventional low-fat diet (55 percent carbohydrate, 20 percent fat) or a low-glycemic diet (40 percent carbohydrate, 35 percent fat). Protein and fiber were kept the same in both diets. The low-glycemic group was counseled to eat foods low in sugar and processed carbs, such as white or wheat bread, pasta, bagels and some cereals. Neither group was told to restrict calories.
The researchers also performed a glucose tolerance test on each volunteer. The test measures blood sugar and insulin over a period of hours after a person has consumed a 75-gram dose of oral glucose. Using normal values for comparison, the researchers then divided the volunteers into "high secretors" of insulin and "low secretors."
There were marked differences in how the two groups responded to the diets. For the "low secretor" group, it made no difference what diet they were on. For them, both the low-fat and the low-glycemic diet produced virtually identical weight loss. But for the "high secretors," things turned out much differently. "For high secretors (of insulin), weight loss was five times greater on the low-glycemic diet," said Dr. Ludwig.
While on the conventional low-fat diet the "high secretors" lost a mere five pounds over 18 months-- and then regained half of it! But on the "low-glycemic" diet they lost a total of 13 pounds. "And they kept that weight off for 18 months," Dr. Ludwig said.
Bottom line: if you are a "high secretor" of insulin, you're much better off following a low-sugar (low-glycemic) diet than a conventional low-fat one, at least if you want to lose weight and keep it off.
How do you know whether you're a "high secretor"? Look in the mirror. Where you store your fat is your best cue. "Apples" store their fat around the middle. "Pears" store it in the hips and thighs. Dr. Ludwig summarized: "If you have an apple body-fat distribution, you're much more likely to be a high insulin secretor, and will probably do much better with a diet low in sugar and low in processed carbs."
[Ed. Note: Dr. Bowden is a nationally known expert on weight loss, nutrition and health. He's a board certified nutrition specialist with a Master's degree in psychology. Dr. Bowden is also a life coach, motivational speaker, former personal trainer and author of the award-winning book, Living the Low Carb Life. For more information, click here.]
______________________________
Recipes & Nutrition:
Pomegranate Spritzer
By Kelley Lunsford
Cool off with this bubbly beverage. Pomegranates are a rich source of anthocyanins--red-blue nutrients that help to keep the arteries clear and stabilize blood sugar. Because pomegranate juice can be high in sugar and calories, this sparkling spritzer lets you enjoy all of the health benefits of this "super fruit" with a fraction of the calories and sugar.
Serves: 2
Time to Table: 5 minutes
Healing Nutrient Spotlight:
. Anthocyanins
Ingredients:
2 cups sparkling mineral water
2 Tbsp organic pomegranate juice (try Lakewood)
1 Tbsp organic lemon juice
Organic lemon slices (for garnish)
Preparation:
Add sparkling water to a glass. Pour in pomegranate juice. Add lemon juice. Serve with a lemon slice.
Nutritional Information:
35 calories, 0 g total fat, 0 g saturated fat, 0 g trans fat, 0 g monounsaturated fats, 0 g polyunsaturated fats, 0 mg cholesterol, 4 mg sodium, 9 g carbohydrate, 0.3 g fiber, 8 g sugars, 0.5 g protein
[Ed. Note: Kelley Lunsford is the Founder & CEO of Healing Gourmet, a multimedia company that educates on how foods promote health and protect against disease. She is also the creator of Healing Gourmet's Personalized Nutrition Software and Editor-in-Chief of the Healing Gourmet book series published by McGraw-Hill, including Eat to Fight Cancer, Eat to Beat Diabetes, Eat to Lower Cholesterol and Eat to Boost Fertility. For more information, click here.]
__________________________________________________
These articles appear courtesy of Early to Rise’s Total Health Breakthroughs [Issue 08-24-07] which offers alternative solutions for mind, body and soul. For a complimentary subscription, visit http://www.totalhealthbreakthroughs.com/
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