Jul 05 2010

Congratulations to the 2010 Hingham Road Runners!

Great Job to Ben and Charla at this weekends

 

and winning

Place.

Jul 01 2010

What’s Really In … Nacho Cheese Doritos?

NACHO CHEESE DORITOS (11 chips)
150 calories
8 g fat (1.5 g saturated)
180 mg sodium

The concept is, well, sort of brilliant: Nachos and cheese without the hassle of a microwave. Or even a plate, for that matter. You just tear open the bag and start eating. And as a parting gift, Dorito’s leave your fingers sticky with something that looks like radioactive bee pollen. Now here’s the question: Do you have any clue what’s in that stuff?

Here you go:

To create each Dorito, the Frito-Lay food scientists draw from a well of 39 different ingredients. How many does it take to make a regular tortilla chip? About three. That means some 36 ingredients wind up in that weird cheese fuzz. Of those 36, only two are ingredients you’d use to make nachos at home: Romano and cheddar cheeses. Alongside those are a cache of empty carbohydrate fillers like dextrin, maltodextrin, dextrose, flour, and corn syrup solids. Then come a rotating cast of oils. Depending on what bag you get, you might find any combination of corn oil, soybean oil, cottonseed oil, and sunflower oil. Some of those will be partially hydrogenated, meaning they give the chip a longer shelf life and spike your heart with a little shot of trans fat. (The reason you won’t see this on the nutrition label is that FDA guidelines allow food manufacturers to “round down” to zero. We are going to bet your last trainer didn’t know that.)

And then, after the fats and nutritionally empty starches, there’s a seasoning blend, which includes things like sugar, “artificial flavoring,” and a rather worrisome compound called monosodium glutamate. Monosodium glutamate, or MSG, is the flavor enhancer largely responsible for the chip’s addicting quality. The drawback is that it interferes with the production of an appetite-regulating hormone called leptin. A study of middle-aged Chinese people found a strong correlation between MSG consumption and body fat. What’s more, the FDA receives new complaints every year from people who react violently to MSG, suffering symptoms like nausea, headaches, burning sensation, numbness, chest pains, dizziness, and so on. Talk about radioactive bee pollen.

Jun 27 2010

What is V02 Max?

Another question that our HIngham Personal Trainers and Athletic Coaches are asked daily:

What is VO2max? And why is it so important?

VO2max is the maximal amount of oxygen the body can use during maximal exercise. It represents a physiologic ceiling for the body to produce energy for activity aerobically. In general, the higher the value the greater potential an individual has to be successful in endurance sports or high fitness level occupations. Of course at the higher levels all of the athletes have a high aerobic capacity. For example, the top ten finishers at Hawaii Ironman this year will have values in 70-75 ml/kg/min range. That’s extremly high.

What separates athletes at the upper levels is efficiency. The athlete that can do the most work while expending the least energy will be faster and certainly other factors will determine the outcome as well, such as nutrition, hydration, illness, etc. The etc….. is usually consistency by the way. This physiologic characteristic is trainable, even in elite athletes. People who are just starting to train have a greater potential for improving VO2max because they are not close to their genetic potential. Athletes who have been training for many years can expect only small gains in their aerobic capacity and this only occurs with very specific and intense training.

Jun 25 2010

Which Healthy Foods Are in Season?

Which Foods to Buy and When

Many areas of the country are known for certain foods grown at certain times, but generally, fresh vegetables and fruits are associated with a particular season:

  • Spring: Early fresh vegetables include asparagus, radishes, delicate leafy greens like mache and arugula, fiddleheads (a type of edible fern), ramps (a mild, soft onion), mushrooms, strawberries, and peas — first the shoots and flowers, then pea pods, and full-grown peas.
  • Summer: The produce bounty includes “stone fruit” (peaches, apricots, and nectarines), cherries, raspberries, blueberries, beets, zucchini, summer squash, string beans, cucumbers, carrots, blackberries, Brussels sprouts, eggplant, corn, okra, melons, tomatoes, peppers, and potatoes.
  • Fall: This is the season for apples, pears, broccoli, cauliflower, kale, and mustard greens — heartier produce that won’t die if there’s a cool night.
  • Winter: Now is the time for root vegetables, including turnips, winter squash, celery root, parsnips, sweet potatoes, carrots, and rutabagas.
Jun 10 2010

What is the Worst Drive-Thru Shake?

McDonald’s Triple Thick Chocolate Shake (large, 32 fl oz)

1,160 calories
27 g fat (16 g saturated, 2 g trans)
168 g sugars

Sugar Equivalent: 13 McDonald’s Baked Hot Apple Pies

There are very few milk shakes in America worthy of your hard-earned calories, but few will punish you as thoroughly as this Mickey D’s drive-thru disaster. Not only does it have more than half your day’s caloric and saturated fat allotment and more sugar than you’d find in Willy Wonka’s candy lab, but Ronald even finds a way to sneak in a full day of cholesterol-spiking trans fat. The scariest part about this drink is that it’s most likely America’s most popular milk shake.

Jun 04 2010

Are You Able to Rise to the Challenge? Tips From the Hingham, MA Personal Training Company

Every single day our Cohasset and Hingham Bridal Personal Training Team is asked, “How do I become an Athlete?”. Do you Ever wonder how professional athletes are made or are they just born? Sure, some have genetic ability that lets them run faster, jump higher, or hit the ball harder than the average person. But these men and women couldn’t reach their level of success if they didn’t push themselves — physically and mentally. And that’s really the key to accomplishing any physical fitness feat!

If your weight loss workouts aren’t challenging enough, you risk getting bored and then losing interest altogether. And when you perform the same routine over and over again, your body gets used to these movements and eventually starts running on cruise control — and that’s when you might notice that the scale isn’t budging. (We suggest our Boot Camps… but we’re biased…)

Never be afraid to turn things up a notch! Switch up your routine — in every aspect of your life! Do things you’ve never done before. Tired of the treadmill? Get outside and hit the road! Sick of cooking the same meals? Experiment with different flavors by using vegetables, herbs, and spices from our recipe section you’ve never tried before!

And when you meet these challenges, you’ll see that the rewards are huge! You’ll improve your body, expand your mind, gain self-confidence — and you’ll be living proof that anything’s possible! Give it a try and trust us…. we do this for a living.

Jun 04 2010

Workout More to Sleep Easier: Tips From Hingham’s Best Personal Training Company

Trouble sleeping? Move more. Being sedentary can cause you to take longer to fall asleep, reducing overall time spent slumbering.

It may be common sense — the more active you are, the better you sleep — but science has recently confirmed that movement and sleep go hand in hand. In a New Zealand study, researchers studied 591 seven year olds. They found that for every hour the children were inactive during the day, they took three minutes longer to fall asleep. With insomnia as one of the most common health complaints and a sedentary lifestyle on the rise, it’s a good idea to try to build more movement in to your daily life, whether that means taking the stairs, running errands on foot, watching less TV or dedicating yourself to exercising more regularly. Your better-rested self will thank you.

May 27 2010

What is the Worst Bottled Tea?


SoBe Green Tea (1 bottle, 20 fl oz)

240 calories
0 g fat
61 g sugars

Sugar Equivalent: 4 slices Sara Lee Cherry Pie
Leave it to SoBe to take an otherwise healthy bottle of tea and inject it with enough sugar to turn it into dessert. The Pepsi-owned company’s flagship line, composed of 11 flavors with names like “Nirvana” and “Cranberry Grapefruit Elixir,” is marketed to give consumers the impression that it can cleanse the body, mind, and spirit. Don’t be fooled. Just like this bottle of green tea, all of these beverages are made with two primary ingredients: water and sugar.

If you don’t have time to make your own at home:

Honest Tea Green Dragon Tea (1 bottle, 16 fl oz)

60 calories
0 g fat
16 g sugars (Our first choice is making your own…but if you have to fill a “tea” craving this is healthier than 14 of the other bottles we checked out today)

Apr 16 2010

Triathlon Sprint Training: Tips From the FUNtastic-2 Nantasket Beach Sprint Triathlon Coach

Overview

A sprint triathlon is a short, fast triathlon that combines swimming, biking and running. For the sprint triathlon, the individual distances are a 750 m swim, 20 km bike ride and a 5 km run. Training for this event can be very technical and requires commitment and dedication to be successful. With a focused training program that covers every aspect of the race, you will be mentally and physically prepared for race day.

Training Frequency

Talk to one of our Coaches and the will tell you that overtraining is a condition that can hinder improvements from training. To prevent overtraining, training frequency is important to gradually increase the intensity of each workout. Start at least eight weeks before the race to combine swimming, biking and running workouts. To be competitive, most professional triathletes will dedicate four months of training for one event. Regardless of the time you spend on training, spend at least two days each week working on a specific sport. For example, swim on Monday and Thursday, bike on Tuesday and Friday and run on Wednesday and Saturday.

Strength Training

With the short and fast sprint triathlon distance, power and strength is crucial for success. Incorporate strength training into the training program at least four days per week to increase strength and power. Focus on compound total body movements such as squats, lunges, dead lifts, pull-ups, push-ups and sit-ups. Perform each exercise for three sets and 10 to 15 repetitions per set.

Nutrition

Proper nutrition is often overlooked by many triathletes. Nutrition is the fuel that energizes your training. Without proper fuel, your gas tank will be empty and training can suffer. To maintain proper energy levels, consume a balanced diet consisting of meat, vegetables, nuts, seeds, fruit and no sugar. Avoid foods that may decrease performance, such as saturated fat, sodium, sugar, alcohol or processed foods.

Transitions

Time spent transitioning between the swim and the bike and the bike and the run can cost you crucial time in the sprint triathlon. There is no time to spare during the transitions as the competitors are quickly changing and moving to the next stage. Practice setting up your transition area with a towel to dry off your feet, cycling shoes, helmet, bib number and running shoes. During training, take time to run up to the area, change into the cycling equipment and hop on the back. Use a stopwatch to track the time it takes to transition between stages.

Mechanics

Spend time working on mechanics for the swim, bike and run. Improving mechanics can conserve energy for the bike and run as well as centralizing the power that you are generating into the pedals on the bike. Every ounce of energy that you can conserve for the run may be everything you need to catch the person in front of you. If you would like to take your technique to the next step we can help you develop a program to break your PR.

Training Races

Enter local road races, swim meets or cycling races. Use these races to practice pre-race nutrition and to work on the mechanics of each sport. For example, if your goal is to run the 5 km split for the triathlon in 18 minutes, enter a local 5 km road race and run the race in under 18 minutes.

Veteran Training provides the Best Triathlon Coaching, Personal Training & Boot Camp Services in Pembroke, Hanover, Hingham, Duxbury, Kingston, Plymouth, Scituate, Cohasset & Marshfield Massachusetts.

Feb 24 2010

Healthy Pasta With Collards and Tomato Sauce: Tips From the Hingham Personal Training Company

Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins

Ingredients

  • 1 pounds collard greens, stripped from thick stems, washed, dried and coarsely chopped (1/2-inch pieces)
  • 2 ounce(s) pancetta, sliced
  • 2 teaspoon oil, olive, extra virgin
  • 1 medium onion(s), chopped
  • 2 clove(s) garlic, minced
  • 1/8 teaspoon pepper, red, crushed
  • 28 ounce(s) tomatoes, diced
  • 1/4 cup(s) water
  • 8 ounce(s) pasta, small shells
  • 1/4 teaspoon salt
  • pepper, black ground, to taste
  • 1/2 cup(s) cheese, Parmigiano-Reggiano, grated

Preparation

1. Bring 2 cups lightly salted water to a boil in a large wide pan.

2. Add collards and cook until tender, 10 to 12 minutes. Drain, rinse with cold water and press out excess moisture. Set aside.

3. Put a large pot of lightly salted water on to boil for cooking pasta.

4. Cook pancetta (or bacon) in a large nonstick skillet over medium heat, stirring often, until golden, 5 minutes. Drain; discard fat.

5. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 to 60 seconds. Add the pancetta (or bacon), tomatoes and water; bring to a simmer, mashing the tomatoes with a potato masher or the side of a wooden spoon. Reduce heat to medium-low and simmer, uncovered, until thickened, about 20 minutes.

6. About 10 minutes before the sauce is ready, cook pasta in the boiling water, stirring often, until just tender, 8 to 10 minutes. Reserve 1/4 cup of the cooking water and drain the pasta.

7. Add the pasta, collards and reserved pasta-cooking water to the tomato sauce. Heat, stirring, until the pasta has absorbed some of the flavors, about 1 minute.

8. Season with salt and pepper. Spoon into pasta bowls, sprinkle with cheese and serve.

Servings
Contains Wheat/GlutenContains Wheat/Gluten
Contains DairyContains Dairy
Contains Red MeatContains Red Meat