3 ways becoming a personal trainer can be great for a family life

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1. Children don’t listen to what we say. They mimic what we do. Most parents will say that health is the most important thing in life yet don’t do anything about it.
When you set a good example for your children, the chances of them following in your footsteps are generally greater, especially when they are younger. Health and fitness should be a priority for families, so of course as a personal trainer, you are better equipped to set good examples for your children.

2. Flexibility with your job. As a trainer you get to choose when you want to work. You can set your schedule to fit your life.
This comes in handy especially when starting a family, or when your children are a little bit older and you want to achieve work/life balance. Being able to choose your own work schedule obviously pays off in spades, especially when you want to be there for your kids and their needs.

3. They say that you become the 5 people you hang out with the most. As a trainer, your clients have one thing in common. They believe in self improvement.
By having those influences around you all the time, you can’t help but be influenced to become a better version of yourself. This will pay off at home when you can be “the best you” for your family.

Going with the Grain

Bread group

A Healing Protocol for Celiac Disease

When a patient receives a diagnosis of celiac disease or gluten intolerance, either via laboratory testing or by process of elimination by the sufferer himself, complete avoidance of all gluten-containing foods will often bring improvement of many symptoms in a short time, sometimes as quickly as three days; others may require a month for positive signs to emerge. Finally understanding what was wrong can be a tremendous relief for someone who had likely been struggling with unhappy digestion for quite some time.

It is important to remember, though, that the impaired digestive capabilities of someone suffering from this autoimmune disorder will not automatically return to full healthy functioning by merely excluding gluten from the diet, nor will longstanding nutrient deficiencies be corrected unless they are actively addressed in a recuperation protocol designed with care and insight into the needs of the individual. Celiacs who have been severely afflicted should expect significant renewal of health only after one or more years of concerted effort.

Depending on how much damage this condition has caused by the time it is diagnosed–cases have often gone improperly diagnosed for as many as 12 years, and some as long as 30–deficiency problems may have pushed one to a life-threatening condition. This was what had happened to my own father who had suffered from misunderstood digestive problems for decades.

Several years ago he had become dehydrated from a particularly long bout of severe diarrhea and briefly lost consciousness and fell from his tractor while far from the house in one of his fields. He made it back home and my mother immediately took him to the hospital where they routinely stuck him with an IV to rehydrate him.

He started to bleed without clotting. Vitamin K, responsible for blood clotting, is manufactured in the small intestine, and of course he had none, although no one at the hospital knew this yet. If he had nicked himself while unconscious in the field, he would have bled to death in about 10 minutes.


In the hospital he received transfusion after transfusion and was being talked into exploratory surgery by the head surgeon when my sister, a family practice physician living in Maryland, became alarmed and flew in to have a look herself. Pat had just been introduced to her first case of celiac disease in one of her own young patients, and had been enlightened to many of the intricacies of the disease by one of the leading experts in the condition at the University of Maryland. This stroke of serendipity literally saved my father’s life, since now my father’s years of symptoms finally made sense to all of us, and Pat got him an injection of vitamin K which stopped his bleeding in about half an hour.

Surgery was called off–in fact, my father left the hospital against the wishes of his doctors–but my father was very weak and unable at that time to digest anything at all without severe diarrhea.


Here another act of serendipity provided exactly what was needed at this crisis. During the winter, several months before my father’s fall, I had been pottering away in my kitchen experimenting with bone broths. I had become entranced by the extraordinary nutritive and recuperative properties of highly gelatinized broth made from the long simmering of bones, and I wanted to have a good storage of it. I improvised my brews by adding astragalus root–a nutritive immune system enhancer–to some pots, and kombu (a brown kelp) to others for its contribution of minerals and soothing mucilage. I added vinegar I’d made from shiitake mushroom stems–another immune system booster–in others, and nettles I’d grown on the burial ground of spent fish bones in another.

Nettles have so many nourishing and energizing attributes that one can barely enumerate them all, but I had been counting on their ability to pull minerals from the soil to augment my bone stocks. I only recently have come across a reference to their ability to actually promote the growth of intestinal villi! When the crisis came, I had over two dozen quarts of concentrated bone broths in my freezer. I took every one of them to my parents’ farm in rural Michigan to feed my father.

Warmed bone broths (undiluted) with a bit of Celtic sea salt were the first things we gave to my father. He was hungry, so we made small meals of ground lamb and mashed potatoes with raw butter. In between meals he drank bone broth.

It wasn’t too long before his diarrhea became less frequent and less severe, but his digestion was still quite precarious. He was gaining energy and insisted on taking care of his cows himself, so something was being absorbed, but his diet consisted of very few items at first, and contained no grains of any kind yet. On a necessarily restricted but nutrient-dense menu he continued to improve noticeably day by day, and he was so much better after a week that my sister and I felt we could return to our homes and that he and our mother would be all right continuing and expanding the healing regime together.

My father’s case was a severe one, but some important lessons can be gleaned from the experience. First and foremost one must insist on utilizing high-gelatin bone broths for healing in all sorts of digestive and deficiency disorders. The colloidal mix of minerals and amino acids, while not complete nutrition, is easy to digest and also helps the body to digest whatever else is in the stomach with it. There are many references to the ability of gelatin (from bone broth) to heal and soothe intestinal mucosa.

I cannot recommend any commercially made soup stock on the market, however, for purposes of recuperation and healing. One simply must make this properly at home, using the very best ingredients, time and good thoughts. Concentrated broth can be used not only in soups, but in sauces, stews and ragoûts, and up to half the liquid in cooking grains. A mug of salted broth is a satisfying drink, and many other uses can easily be devised by the enterprising cook. The key is to liberally supply this alchemical elixir daily.


It is not uncommon for celiac sufferers to have difficulty with other foods besides grains. They may have milk or casein intolerance, or experience difficulty digesting fats. Legumes may provoke some problems, too, although well-cooked lentils with warming spices like cumin and coriander may be the safest to try after some months of healing.

It is possible that other food intolerances may pass with time and healing, but that outcome cannot be guaranteed. Our aim is to keep the digestive fire kindled and strong, so that means presenting foods that will support that goal. Soups, stews and ragoûts are all very valuable since their very preparation mimics digestion itself: several foods simmered slowly together in one pot. Meat, along with vegetables such as onion, carrot, potato, celery and sea vegetables, broth, wine and savory herbs produce a delectable meal–no one would consider it convalescent fare, but it is one of the best!

One caveat about vegetables: it is best to avoid the cruciferous tribe for quite a while. Cabbage, broccoli, cauliflower, radish, etc., are all wonderful foods, but they are hard to digest for anyone with a sensitive digestion. Luckily, they will likely be tolerated later on, but it may take many months. It is better to start off with baked sweet potatoes, braised carrots, onions, leeks (in cooked form the alliums all have healing properties to the digestive tract), puréed potatoes, and braised celery. Spinach, beet tops, Swiss chard and rhubarb all contain abundant oxalic acid, which irritates the lining of the gut, and which the body neutralizes with calcium from the diet. Eating these vegetables will restrict calcium absorption, and they won’t be good choices for the healing period.

Salads and raw vegetables will not sit well on the stomach early on in recuperation either, and certain constitutions will always have trouble digesting cold, raw vegetables, but salads may be well tolerated later on as occasional additions to meals. Raw avocado is an exception (it is full of enzymes) and can be mixed in with creamy scrambled eggs or creamy omelettes.

Here I’d like to emphasize that cold is the quality to avoid when choosing food to encourage digestive fire. It makes sense that you don’t want to douse this vital fire, but it seems American culture is enamored of icy beverages and foods to an unhealthy degree. To protect digestive fire, do not drink or eat anything cold, such as milk or juice or yogurt right out of the refrigerator, and never put ice cubes in water or other beverages. Have your beverages at least at room temperature, although gently warmed raw milk is delicious either with other foods or alone, and is easier to digest. If you can arrange to do it, clabber your milk or make yogurt in small amounts. The taste is so much better while the product is still warm–I like to eat all we make within 24 hours without resorting to refrigeration, after which my stomach has lost all interest in it!

Raw fruit is also best avoided as raw pectin can irritate the digestive tract, although occasional small amounts of stewed fruits, fresh or dried and served with raw cream, can be enjoyed after healing is well underway, and dried dates are a nice enzyme-rich and nutritious treat to satisfy the sweet tooth experienced by many people suffering from mineral deficiencies. As for other sweets, raw honey is useful in moderation, and a “tea” made of unsulfured organic black strap molasses with raw milk will also provide minerals.


So what about grains? While the celiac recovery plan continues to steer clear of any of the gluten-containing varieties, rice can be introduced not only as a substitute, but as a healing food. It is interesting to note that in traditional Chinese medicine very dilute, long-cooked broths of rice and water (called congee or jook) make up an entire class of healing foods for numerous disease conditions. Rice is cooked in up to nine times as much water in a slow-cooker for eight or nine hours, sometimes with added medicinal herbs, until the rice grains have dissolved completely and the broth thickens. Eggs, meat or vegetables are poached in this broth and served as a healing, very easily digested and tasty meal. It is highly recommended for convalescents, the very old and the very young.

Something along the same lines from French cooking is soubise, a slow oven-cooked casserole of rice, broth and a pound or more of sliced onions, with bay leaf and white wine. The rice cooks very slowly, absorbing the moisture of the dissolving onions along with the other ingredients. It is usually finished with heavy cream and served as a side dish or sauce.

Other grains to be introduced slowly and carefully are buckwheat, millet, quinoa, corn and oats–all prepared for maximum digestibility and neutralization of nutrient inhibitors. Oats and corn may not be tolerated at first, for various reasons, including possible contamination of the oats via harvesting and milling equipment also used for wheat, but may be tolerated with time.

Perhaps you’ve noticed I haven’t mentioned any of the “gluten-free” products that now flood the market. They simply aren’t necessary and distract one from thinking about real food. Purchase your food in the raw ingredient form from people you know or sources you trust. Grow as much of what you eat as you can, even if it is only herbs in pots on a terrace.


Making your food yourself is the only way to insure quality of the ingredients, which should always be the best you can find. Most importantly, cooking from scratch focuses your healing instincts on the home hearth.

A distressed digestion is calmed and supported too by regular mealtime routines. Reducing stress is good medicine for everyone, but perhaps especially in the case of digestive disorders since we feel our emotions literally in our guts. Make mealtimes rhythmical sanctuaries in the day, with appetizing aromas and attractive, calm surroundings. Mealtimes are for nourishment, and also for pleasure and peace and agreeable companions. This is not the time to be rushed, or immersed in noisy company, human or electronic. Plan a short period of rest after each meal, too. Tranquility and slowness point the way to health and longevity.

**This article is written by Katherine Czapp. Katherine was raised on a three-generation, self-sufficient mixed family farm in rural Michigan. After studying Russian language and literature at the University of Michigan, she is gratified to discover that the skills and experiences of her anachronistic upbringing are useful tools in the 21st century. She works independently as a three-season organic gardener and WAPF staff editor. She and her husband Garrick live the slow life in Ann Arbor, Michigan. To learn more about authentic sourdough bread recipes and to obtain a live culture starter, visit www.realsourdoughbreadrecipe.com. To read the original article published on the Weston A. Price Foundation website, please visit: http://www.westonaprice.org/modern-diseases/going-with-the-grain/ 

Nutrition Basics Explained


If you look back and examine the trends of health-conscious eating in the past 30 years, you will see that experts have changed their minds more than we care to keep track of on the topic of what we “should” be eating. We have been told to focus on healthy grains, to avoid fat, to focus on high protein, to eat like a caveman, and the list goes on.

Add this to the multitude of “experts” who stand behind specific philosophies like the Zone or the Ornish diet, it’s no wonder people have NO CLUE what to do or even where to start when it comes optimizing their diet. The question becomes what really constitutes an optimal diet and what kind of system can we create to design a frame-work of decision making?

Fundamentally speaking, food is energy and we use the calories in food in conjunction with vitamins and minerals as the co-factors. This balance must be maintained in the context of need, the more calories you consume, the more nutrients you need to help run the energy conversion process. Every cell in the body requires energy to power specific tasks such as detoxification, hormone and neurotransmitter synthesis, regeneration and repair, even digestion and waste removal all require energy to power their actions. This is why when it comes to sitting down to a meal, thinking about what you’re eating is such a profound aspect of your decision making process. To tailor a diet to each person’s individual need would take a consultation with a professional, and that’s also not the point of this article. Rather, I want to give you a guideline of how to best make decisions that optimize your health when it comes to deciding on what you should eat.

Click here to read the full article!

*This article is written by Charles R. Poliquin
Charles R Poliquin is recognized as one of the World’s most accomplished strength coaches who attributes his success to the quest for the “magical training program”. Now as Strength Sensei he shares his acquired knowledge and wisdom with the emerging leaders in the strength and conditioning field. Now after decades of disciplined research and training he has refined his craft so he can educate the dedicated few who want to maximize their learning so they can bring their results back to their athletes. Charles now dedicates his time to educate strength coaches from around the world so they can produce world class athletes.

Support for the Liver


The liver is a multi-faceted organ with many diverse functions. It sits in the right upper quadrant of our abdomem and acts as our internal chemist. Our liver is responsible for detoxification, control of the blood sugar, synthesis of blood clotting factors, osmotic balance in our tissues and many other vital functions.

Rudolf Steiner, founder of Anthroposophical medicine, theorized that the liver is the controlling organ of our fluid or life body and in fact in many languages the name for the liver is the same as the word life—I like to call it the “lifer”— for without a healthy functioning liver, life is simply not possible. The fluid body, or in Anthroposophical terms—the etheric body, is like the plant inside of us. (According to Anthroposophical thought the plant body consist of a mineral body taken up into the living sphere, in other words a plant is a living mineral.)


This inner plant controls how the fluids circulate in the body, preventing fluid congestions, swelling or dryness. This role is evident in cases of severe pathology of the liver, such as liver cancer or cirrhosis, in which one common sign is edema, especially in the legs, or acites which is fluid collection in the abdomen. This happens because the liver is not able to maintain a healthy fluid organism, hence stagnant fluid begins to collect, showing up as edema.

In fact, the unhealthy stagnation of fluid anywhere in the body points to a weakness in the liver. Hay fever or otitis media (middle ear infections) are two examples of disordered fluid organisms which are improved with proper care of the liver.

Another connection of the liver to the plant world can metaphorically be experienced by observing a patient with acute viral hepatitis (inflammation of the liver). In such cases the patient experiences profound fatigue as the “life” forces of the patient are drained. Like a poorly nourished plant with leaves that start to yellow, in the patient with hepatitis, the liver pathology is heralded by the onset of jaundice (yellowing) which is especially noted in the whites of our eyes. In fact, in many traditional medical schemes it is often said that the condition of the liver can be best seen outwardly in the clarity and overall health of the eyes.

Doctors usually get involved with treating the liver when the patient has difficulty with detoxification. This can often be seen by the fatigue of the patient, by the inability to tolerate foods or smells or even the simplest chemical exposures, or sometimes by poor elimination function in the bowels. Chalky white stools are a classic symptom of poor liver function because bile turns the stool brown and bile is the main detoxification “product” of the liver.


Think of the liver this way: the liver bags the garbage and the bile takes it out to the curb. The garbage is either metabolic waste products that we ourselves produce, or exogenously derived poisons from the outside. Bagging the garbage means that when the liver is exposed to any toxin, its job is to conjugate, or chemically manipulate, the toxin to make it soluble so it can be dissolved in the bile it produces and then flushed out of the body through the bile ducts into the small intestine and then out with the stool. The first phase is called conjugation (bagging up the garbage), the second phase is the elimination phase (taking the garbage out to the curb). With poor liver function, either the garbage doesn’t get bagged properly and unprocessed poisons end up in the circulation, or it doesn’t get taken out and therefore accumulates in the tissues. There are certain tests available that can tell you the intergrity and the integration of how these systems are functioning but in practice they almost always co-exist so it is the best course of action is to treat them both.

There are many factors that will weaken your liver over time. Excessive exposure to environmental toxins is certainly one prominent factor, often in the form of pharmaceutical medicines, many of which need to be cleared, thereby taxing the bagging function of the liver. Statin drugs and Tylenol are two prominent and frequently used drugs that are directly toxic to the liver enzymes responsible for detoxification. Also, poor bowel function and leaky gut syndrome put extra strain on the liver as the contents of the bowel go directly up to the liver to be processed. If the bowel is leaking, the liver is more burdened. In fact, in most diseases care of the detoxification function of the liver is a sound therapeutic move.


The treatment of the liver always starts with the diet. As well as doing the obvious things like removing as much toxicity as possible by eating only organic or biodynamic foods, the emphasis in the diet should be on greens, the bitter and sour tastes, and the healthy consumption of saturated fats. Protein intake should be low to moderate but healthy raised animal fats should be consumed as tolerated. I tell patients to start every morning with a glass of water with a half of lemon squeezed into the water and then eat some animal fat (especially grass-fed butter or ghee) and greens (such as dandelion greens or the more bitter greens) at every meal. The green color is the most pure reflection of plant life and this stimulates the detoxification processes in the liver. The fats are used by the liver to help make the enzymes that do this detoxification work. The mixture of cod liver oil and butter oil helps to make sure a supply of healthy fats and fatsoluble vitamins is available to nourish your liver.

For medicines, the liver is nourished mostly by plants with a bitter taste, and by therapeutic oils. The best studied plants for liver nourishment include milk thistle and schisandra. These two herbs come together in the Mediherb product called Livco, which has been shown to promote healthy liver function. In fact, milk thistle extract (called silymarin) is used as an intravenous medicine in European hospitals to treat acute poisonings, as with Tylenol overdose. The dose of Livco is one tablet three times per day.

The therapeutic oil to use is the castor oil packs described by Edgar Cayce in many of his readings. Given under a heating pad applied to the liver for two hours, from one to seven times per week, the castor oil stimulates both phases of liver detoxification and is a tried and true medicine for helping all parts of liver function.

There are many other medicines, and bitters and other products that help liver and bile function properly, including coffee enemas which are a proven medicine used by cancer patients all over the world for stimulating liver detoxification.

These suggestions will point you to the way to regain a healthy liver and the vitality that this confers.

*This article is written by Dr. Tom Cowan, and is published in the Weston A. Price Foundation journals.
For more information and sources, please visit the original article.

Arthritis Home Remedies: Healing down to the bones


In Europe, there was a traditional understanding of food and herbs called “The Doctrine of Signatures”. In “The Doctrine of Signatures”, if a food or herb looked like a part of the body it was good for it. When it comes to bone health, particularly, arthritis, there are some interesting examples of foods that we can recommend and eat that utilizes this doctrine.

Seaweed is a good example of “The Doctrine of Signatures” from the vegetable kingdom. The idea is that when you eat seaweed, your body becomes strong and flexible like the seaweed. The 60-80 minerals and trace minerals strengthen the bones and aid in healing arthritis.

Seaweed can be added to soups. Alaria and wakame are good for this purpose. Broths can be made from kombu or kelp seaweed that can be used as a soup base. Simmer the kelp or kombu for 10 minutes. Use 1, 3-5 inch strip for 4 cups of water. Add 2-3 tablespoons of natural soy sauce to make a delicious broth for noodles like you would get in Japanese restaurants.

If seaweed is not enough for a serious arthritic condition, you may recall your grandmother making bone broths. They are an excellent example of “The Doctrine of Signatures”.  Many cultures enjoyed broths. There are great benefits to drinking bone broths and using them as a base of soups.

Gelatin is the main component of bone broths. Bone broths are rich in calcium and one of the main sources of calcium in the diets of many traditional peoples. Gelatin aids arthritis in many ways. Gelatin is high in many amino acids that are not normally found in diets of people eating more naturally and modern. An amino acid, Proline, is particularly beneficial for the bones.  It helps to regenerate cartilage and heal joints. As added benefits, it reduces cellulite and makes the skin suppler and helps repair a leaky gut.

Bone broths can be made by cooking down the bones of naturally raised animals for many hours. Beef bones take up to 12 hours to cook to remove the good ingredients. Chicken bones can simmer up to 24 hours, while beef or lamb bones may simmer longer. If you are cooking the meat along with the bones, braise it first. A small amount of vinegar or organic wine can be added. This pulls minerals out of the bones.

Great for Hair, Joints and the Digestive System

For those who don’t like cooking the bones because of inconvenience, gelatin powder from naturally raised animals can be purchased from Great Lakes Gelatin Powder available on the net. Make your own jello or add it to soups to get the benefits for your joints, hair and digestive system.

*This article was written by John Kozinski. He has been a pioneer natural health teacher, author, and researcher since 1976. Education and diagnostic techniques are rooted in his clinical experience with 40,000+ students and clients. John resigned in 2013 from the Kushi Institute faculty after 27 years. To address catastrophic illness that developed in those following restrictive natural diets John reveals in a new training program his clinical experience and research into what was really working and why for people following popular diets. This education gives teachers, health practitioners, and students new skills to help evaluate and treat a wide variety of health conditions both naturally and complementary to medical treatments. www.macrobiotic.com