Interval Training - Great way to boost Metabolism

What is Interval Training
Interval training is training using short bursts of high intensity exercise that are separated by recovery periods of low intensity exercise. It alternates short bursts of intense activity with lower intensity activity. Interval training is a scientific way to train your body to burn more calories. You will push yourself beyond your comfort level for short bursts of time.

For example walk 3 mins then run for 1 min and keep doing that until your 45 mins or up. Gradually you'll be able to run for longer periods of time.This will force your body to burn more calories because when you do the running your body burns more energy. Giving your body this jolt will increase your overall calorie burning both during and after exercise. Interval training shocks your body and causes a greater increase in post exercise metabolism than regular cardio.

Freaky Thursday

I have had the most weird day today.

I was not hungry breakfast time... so I just had pills and a coffee.

Lunch kind of didn't happen as some friends turned up for me to do their nails, so I had a chocolate yogurt desert thingy.

then I decided that I must eat before I went to work, so I defrosted and cooked up some chicken and lentil stew that I had saved in the freezer. I had 1 bit of carrot and 1 spoonful of lentils and onion or something and knew I could not eat any more. So off I went to work. Before I got to the house I had to get out the car and spew up in the street. How nice is that! I couldn't believe it. I had no time to get away from the world, so I just had to chuck it up right there at the back of my car. Grim.

So I do a lesson and then go next door for my second pupil (how cool is that!) and they gave me a cup of tea and one of those little apple pies. I drank some tea, and had a bite - 1 bite - of the pie and knew I better wait. However, it got to the end of the lesson and I had to leave the pie and the half cup of tea on the tray as I was not going to be able to eat that at all. So I started on my way home. This time I managed to get out into the open countryside, and pull off onto a little drove before I chucked up. Well odd.

I got home and the sausage casserole that I had bunged in the oven was cook. DS came dashing in from playing out and asked if he had another half hour to play, so I said he might as well seeing as I had to do the spuds yet. When all was done, DS was in we sat down to eat dinner and I managed 1/3rd of a sausage and half a small boiled potato.

We went to a meeting in the evening and when I got back I still was not hungry, but I kind of felt empty you know? So I went to bed with a large glass of sugar free squash and another chocolate dessert.

Calories today would have been 750 if I had eaten everything on my plate... so I have no idea what they actually were, but obviously a heck of a lot less!

Hoping for an easier Friday!

I havent heard from my my Brugge Bunk Mate for a while... I hope everything is cool with you hun bun! Let me know how you are doing. xx

Cut down or stop any food or drink with high fructose corn syrup.

High fructose corn syrup (HFCS) is a sweetener made from corn and can be found in numerous foods and beverages. High fructose corn syrup is made from genetically modified corn treated with genetically modified enzymes. High fructose corn syrup is cited by some nutritionists as a leading cause of obesity and is linked to diabetes. High-fructose corn syrup is fueling obesity epidemic.
Cut down or stop any food or drink with high fructose corn syrup.

Olive Oil Buyer's Guide

Olive oil is one of the few good vegetable oils. It is about 10% omega-6 (n-6) fatty acids, compared to 50% for soybean oil, 52% for cottonseed oil and 54% for corn oil. Omega-6 fatty acids made up a smaller proportion of calories before modern times, due to their scarcity in animal fats. Beef suet is 2% n-6, butter is 3% and lard is 10%. Many people believe that excess n-6 fat is a contributing factor to chronic disease, due to its effect on inflammatory prostaglandins. I'm reserving my opinion on n-6 fats until I see more data, but I do think it's worth noting the association of increased vegetable oil consumption with declining health in the US.

Olive oil is also one of the few oils that require no harsh processing to extract. As a matter of fact, all you have to do is squeeze the olives and collect the oil. Other oils that can be extracted with minimal processing are red palm oil (9% n-6), hazelnut oil (10% n-6) and coconut oil (2% n-6). These are also the oils I consider to be healthy. Due to the mild processing these oils undergo, they retain their natural vitamin and antioxidant content.

You've eaten corn, so you know it's not an oily seed. Same with soybeans. So how to they get the oil out of them? They use a combination of heat and petroleum solvents. Then, they chemically bleach and deodorize the oil, and sometimes partially hydrogenate it to make it more shelf-stable. Hungry yet? This is true of all the common colorless oils, and anything labeled "vegetable oil".

Olive oil is great, but don't run out and buy it just yet! There are different grades, and it's important to know the difference between them. The highest grade is extra-virgin olive oil, and it's the only one I recommend. It's the only grade that's not heated or chemically refined in any way. Virgin olive oil, "light" olive oil (refers to the flavor, not calories), "pure" olive oil, or simply olive oil all involve different degrees of chemical extraction and/or processing. This applies primarily to Europe. Unfortunately, the US is not part of the International Olive Oil Council (IOOC), which regulates oil quality and labeling.

The olive oil market is plagued by corruption. Much of the oil exported from Italy is cut with cheaper oils such as colza. Most "Italian olive oil" is actually produced in North Africa and bottled in Italy, and may be of inferior quality. The USDA has refused to regulate the market so they get away with it. If you find a deal on olive oil that looks too good to be true, it probably is.

Only buy from reputable sources. Look for the IOOC seal, which guarantees purity, provenance and freshness. IOOC olive oil must contain less than 0.8% acidity. Acidity refers to the percentage of free fatty acids (as opposed to those bound in triglycerides), a measure of damage to the oil. Fortunately, the US has a private equivalent to the IOOC, the California Olive Oil Council (COOC). The COOC seal ensures provenance, purity and freshness just like the IOOC seal. It has outdone the IOOC in requiring less than 0.5% acidity. COOC-certified oils are more expensive, but you know exactly what you're getting.

Thanks to funadium for the CC photo

New weightloss photo

Well, I have been umm-ing and ahh-ing about whether its time to do another photo session for you groupies...

I decided that 6 pounds lighter than my last photo on my "weight loss expedition" back on June 6th was enough to warrant a photo.

Considering I GENUINELY thought (until about 10 minutes ago) that I looked better in my old photos that now, I must admit to being a little bit emotional when I pasted the photo on this blog. The change between June 2007 and today is staggering. I am BOWLED OVER by my hips! I like, don't have any bulging hips! My pants are sort of rounded in my June pic, but they are straight across my body today. My gut HAS shrunk so much. My bust is obviously smaller too, where I thought that it was exactly the same.

I am so pleased that I took this photo. It has really given me a serious confidence boost. I think somewhere deep down I have always thought that it still wont work, and that maybe my scales are wrong (although they cost a small fortune!), or that I am still not at my slimmest...

But I AM! I am the slimmest I have been for 10 years. That is truly amazing. I LOVE MY BAND

Check out my new picture http://weightloss-expedition.blogspot.com/2007/04/photo-gallery-february-2007-present.html

Yeah, OK I am still a fatty, but watch this space my Friend's!! HO HO HO!

Also, I have realised that I am bang on target...

If you take my weight losses from prior to the band blow out..

1 month - 15 lbs down
2 months - 20 lbs down
3 months - 23 lbs down
4 months - 22 lbs down

Then it busted...

But I am 5 months after renewal... So it like I now have my REAL 5 month pic and weight loss.
I am still on target. When you put them all together, I kind of haven't lost any window of opportunity or anything... I think maybe it wont work as well this time cos my body is used to it a bit... but that's not true. It has not made a difference at all. If my band had not broken I would be thin now. But ultimately I am 5 months out and at the same result. All I have to do is forget about that 8 month weirdness and I am rocketing along with my band.

Just shows me well and truly that this thing works like a wizard!

So if I put it all together and forget the 8 month nightmare...

1 month - 15 lbs lighter
2 months - 20lbs lighter
3 months - 23 lbs lighter
4 months - 22 lbs lighter
5 months - 28.5lbs lighter

Now that's what I call results. I feel like I am back in the zone physically, mentally and spiritually. This, although probably trivial for you guys (if you can even understand what the hell I am talking about) is really important to me. My mind can now kind of 'get over' having the break, and look forward to a slimmer future because its so obvious that I will have a slimmer future.

I am going to now continue on my journey and post monthly photos. The photo I posted today can wholeheartedly in my mind be my 5 month photo. Because, basically, it is.

Watch for the next one when I get back from my holiday in Malta at the end of June.

Biggest Loser is a Woman

For the first time in the history of the TV show Biggest Loser, a woman has won the grand prize of $250,000.

Ali Vincent weighed 234 pounds at the start of the show. She went on to lose 48% of her body weight and now weighs 122 pounds.

See TV Guide's interview with Ali Vincent here.

Weight Loss Success for Jody

Here's what Jody used to look like before she lost 133 pounds.

See what she looks like now and her success story here. At 5'9" and 52 years old she now weighs 146 pounds.

After many years of being overweight and losing weight occasionally on fad diets only to regain it soon afterward, this time she changed her underlying lifestyle.