POTASSIUM

Article courtesy of Donna Hargrove, D.O., Nutrition Editor What is potassium and why do we need it? If you have had a GI illness or have been doing a lot of exercise, someone may tell you to increase foods rich in potassium. Why do these things cause your potassium to decrease? Where do you find…

Supplementation: Science or Hype – Part 2

Article courtesy of Diana Palmer, BS, CPT Now that we’ve cleared up the marketing terminology regarding “grades,” as discussed in Supplementation – Part 1, let’s get to the real crux of the matter. The United States is the only non-third world country that does NOT require Federal scrutiny when it comes to supplements and their…

SUPPLEMENTATION: HYPE OR SCIENCE – PART I

Article courtesy of Diana Palmer, BS, CPT  Let’s begin by saying the very best way to get your vitamins, minerals, omega’s, anti-oxidants and all the other things that you keep hearing that you need, is from whole foods; period. What is a whole food? Generally, it contains only one ingredient: the vegetable, fruit or protein…

Olive Oil

This article courtesy of Donna Hargrove, D.O., FACOG, Nutritional Editor Nutrition Factoids: Olive oil is a complex compound made up of fatty acids, vitamins, microscopic bits of olive and other water soluble components. Its primary fatty acids are oleic and linoleic acid. Oleic acid is monounsaturated and makes up approximately 55-85% of olive oil. Linoleic…