Break Your Weight-Loss Plateau Through Unconventional Means Part I

What Does Your Liver, Laughter, and Love Have In Common?

Part I: Your Liver

Break Your Weight-Loss Plateau Through Unconventional Means

Hello, my friends!  I hope you are treating life well, and I hope it is reciprocating!  I know that I use this line a lot to open my blog posts, but, today, I will show you just how important it is to treat life well so that it CAN reciprocate!

I recently became certified through the CHEK Institute as a Level I Holistic Lifestyle Coach. It definitely was a life changing experience for me.  Clients often ask me why they are “not losing weight.”  Up until recently (in the last 2-3 years), I would always give the standard answers:  “Have you adjusted your macro-nutrient ratios?  Where is your calorie range, and are you staying in it?”  I felt assured that if I could answer these basic questions, I would certainly help them succeed—and, in many cases, I did!

In other cases, even after the client had applied my infinite wisdom, they still seemed to stay stuck in their plateau without budging.  This was frustrating to me and more so for the client.  In today’s post, I want to reveal three hidden areas that might be causing your plateau beyond your exercise and nutrition, even though we will start there.

In my college days, I remember sitting in the anatomy lab and looking at the diseases that were found in the cadavers. I would always ask myself, “How does our body put up with the crap that we feed it day in and day out?”  Consider your liver for a moment.  This brilliant and resilient organ is your body’s main detoxifying agent.

In addition to storing energy for your body, this organ is also called upon to detoxify chemicals, additives, preservatives, colorings, syrups, and a host of other food additives that have been crammed into our foods over the last 100 years.  The FDA now allows over 10,000 food and chemical additives into our food supply!  The bad news is that we do not even challenge this outright poisoning of our food. We just grab a handful of it and eat it subconsciously!  If it is for sale, then it must not be harmful right?  Wrong!

Visualize your liver.  A fleshy, organic (carbon containing) organ that is meant to consume organic material–NOT chemicals that were concocted in a lab!  Now consider these chemicals that are common in our food supply. This is an actual list that I copied and pasted from the FDA’s “Food Additive Status List”:

A

• Acacia (gum arabic)- EMUL/STAB, REG, Used as thickener, emulsifier, or stabilizer at =20% of alcoholic beverages-172.780, GRAS/FS, See Reg Part 135, Frozen Desserts; Part 169, Food Dressings and Flavorings; Part 169.179, Vanilla Pwd-184.1330

• Acesulfame potassium – NNS, REG, See Regulation -172.800

• Acetic acid – B&N/FEED, GRAS/FS, Part 133, Cheese; Part 582.1005, In animal feed practices; 184.1005, 172.814

• Acetic anhydride – MISC, REG, In modifying food starch -172.892

• Acetone – SOLV, REG, 30 ppm – As residual solvent in spice oleoresins 173.210

• Acetone peroxides – BL, REG/FS, GMP, Part 137, Cereal Flours -172.802

• Acetyl-(p-nitrophenyl)-sulfanilamide – FEED, REG, See: Sulfanitran

• N-Acetyl-L-methionine (free, hydrated, or anhydrous, or sodium or potassium salts) – NUTR, REG, In foods, except infant foods and foods containing added nitrites/nitrates -172.372

• Acetylated monoglycerides – EMUL, REG, GMP, Used in food, food processing, food pkg or food stg equipment -172.828

• Acidified sodium chlorite solutions – REG, Microbial control agent in water for processing poultry, raw agricultural commodities, processed fruits, processed root, tuber, bulb, legume, fruiting (i.e., eggplant, groundcherry, pepino, pepper, tomatillo, and tomato), curcurbit and leafy vegetables, red meat, red meat parts, organs, processed, comminuted or formed meat food products, and seafood. See 173.325 for specifications and limitations.

• Aconitic acid (equisetic acid, citridic acid, achilleic acid) -SY/FL, GRAS/FS – 184.1007

• Acrolein – MISC, REG, In modifying food starch – 172.892

• Acrylamide -acrylic acid resin – GMP, MISC, REG, < 5 ppm by wt of juice – Used in clarifying beet sugar or cane sugar juice and liquor or corn starch hydrolyzate – 173.5; < 10 ppm by wt of liquor or hydrolyzate; Fixing agent for the immobilization of glucose isomerase for use in manufacturing high fructose corn syrup – 173.357; FEED, REG, GMP, As a thickener & suspending agent in non-medicated aqueous suspensions intended for addition to animal feeds -573.120

• Acrylamide-Sodium Acrylate Resin – MISC, REG, 173.5, Boiler Water Additive – 173.310, 172.710 – Adjuvants for pesticide use dilutions

• Acrylic Acid 12-acrylamido-2,2-propionic sulfonic acid copolymer – BC, REG, GMP, Boiler water – 173.310

• Acrilonitrile copolymers – 180.22

• Adjuvants for pesticides use dilutions – ADG/PEST, REG, Surfactants and adjuvants added to pesticide use dilutions to growing crops – 172.710

• Adipic acid – B&N/FEED, GRAS, GMP, In animal feed practices – 582.1005 – FLV, GRAS – 184.1009

• Adipic anhydride – MISC, REG, In modifying food starch -172.892

• Agar-agar – MISC, GRAS/FS, GRAS – 184.1115 – 0.8% -In baked goods and baking mixes; 2.0% – In confections & frostings; 1.2% – In soft candy; 0.25% – In all other candy; Part 135, Frozen Desserts; Part 150 Art Swt Jelly & Preserves

• Aklomide (2-chloro-4-nitrobenzamide) – FEED, REG, 4.5 ppm – In liver & muscles of uncooked edible tissue -556.30; 3 ppm – In skin w/fat of chickens – 556.30 – Use 558.35

• DL-Alanine – FL/ADJ, REG, 1% of pickling spice – As a flavor enhancer for sweeteners in pickling mix – 172.540 L- Alanine – NUTR, REG – 172.320

• Albendazole -VET, REG, Use in cattle as suspension -520.45a; Use in cattle as paste – 520.45b; 0.2 ppm – As residue in uncooked edible cattle tissue – 556.34 (aminosulfone metabolite); 0.6 ppm – As residue in uncooked edible cattle muscles – 556.34; 1.2 ppm – As residue in uncooked edible cattle liver – do; 1.8 ppm – As residue in uncooked edible cattle kidney – do; 2.4 ppm – As residue in uncooked edible cattle fat – do

• Alcohol, Denatured Formula 23A – MISC, REG – 73.1 Diluent in color additive mixtures for coloring shell eggs

• Alcohol, SDA-3A – MISC, REG – 73.1 – Diluent in color additive for marking food

• Alcohols/Phosphate Esters of Same Mixture – MISC, REG – 173.315, May be used at a level not to exceed 0.2 percent in lye-peeling solution to assist in the lye peeling of fruit and vegetables.

• Alfalfa, Extract – GRAS – 182.20

• Alfalfa herb and seed – SP/ESO, GRAS – 182.10

• Algae, brown (kelp), or red – NAT, GRAS, REG -184.1120, 184.1121 and 172.365

• Alginic Acid and Salts:

  • Ammonium alginate – MISC, REG, Boiler Water Additive -173.310

  • Calcium alginate – GRAS – 184.1187

  • Potassium alginate – GRAS – 184.1610

  • Sodium alginate – GRAS, REG – 184.1724, Boiler Water Additive – 173.310

  • Alginic acid – GRAS, 184.1011

• Algin – STAB, GRAS/FS, Part 133, Cheeses; Part 135, Frozen Desserts; Part 150 Jellies and Preserves;

• Alkanomide produced by condensation of coconut oil fatty acids and diethanolamine – MISC, REG, < 0.2% by wt application rate – In delinting of cottonseeds – 173.322

• n-Alkyl(C12-C18)benzyldimethylammonium chloride -cpds, av mol wt 351-380 – SANI, REG, < 200ppm or 150-400 ppm – Of active quaternary compound in the sanitizing solution – 178.1010

• n-Alkyl(C12-C14)dimethylethylbenzylammonium chloride – SANI, REG, 200 ppm – Of active quaternary compound in the sanitizing solution – 178.1010

• alpha-Alkyl-omega-hydroxypoly(oxyethylene) – MISC, REG, < 3 ppm in the flume water – In flume water for washing sugar beets prior to slicing operations – 173.315; < 0.3% by wt application rate – In delinting of cottonseeds – 173.322

• Alkylene Oxide Adducts of Alkyl Alcohols – MISC, REG, <0.2% in lye peeling – Assist in lye peeling of fruits and vegetables – 173.315

• Allspice-SP/ESO, GRAS – 182.10 and 182.20

• Allspice oil and oleoresin – ESO, GRAS – 182.20

• Almond, bitter – ESO, GRAS, Free from prussic acid -182.20

• Aloe – FL/ADJ, REG, GMP, Used only in conjunction w/flavors – 172.510

• Alpha-acetolactate decarboxylase – ENZ, REG.GMP enzyme preparation (derived from Bacillus subtillis modified by recombinant methods to contain gene coding for enzyme from B. brevis), Used as a processing aid in the production of alcoholic malt beverages and distilled liquors -173.115.

• Alpha-amylase – ENZ, REG, used to modify food starch -172.892

• Althea flowers or root (marshmallow root) – FL/ADJ, REG, GMP – Used only in conjunction w/flavors – 172.510

• Aluminum ammonium sulfate – B&N, GRAS – 182.1127

• Aluminum calcium silicate – AC, GRAS/FS – 182.2122 -< 2% by wt – Table salt; Part 169.179, Vanilla Powder

• Aluminum nicotinate – DS, REG, As a source of niacin in foods for special dietary use – 172.310

• Aluminum potassium sulfate – B&N, GRAS

• Aluminum salts of fatty acids – MISC, REG, GMP – Binder, emul, and AC agent – 172.863

• Aluminum sodium sulfate – B&N, GRAS

• Aluminum stearate – AF, REG, X-ref – Defoaming agent comp – 173.340 (Used in processing beet sugar & yeast)

• Aluminum sulfate – MISC, GRAS, Part 582 – Animal feed; REG, <2.0% in combo. w/<2.0% of 1-octenyl succinic anhydride -In modifying food starch -172.892; FEED,GMP/GRAS – 582.1125

• Ambergris – MISC, GRAS

• Ambrette (seed) – SP/ESO, GRAS – 182.10 and 182.20

• Amino Acids – 172.320

• p-Aminobenzoic acid – MISC, GRAS, <30 mg per day

• Aminoglycoside 3′-phosphotransferase II – 173.170

• Aminopeptidase from Lactococcus lactis – MISC, GRAS – To make cheddar cheese and protein hydrolysates -184, 1985

• Ammoniated cottonseed meal – FEED, REG, <20% of total ration – In feed of ruminants as source of protein and non- protein nitrogen – 573.140; <10% of total ration for laying chickens – In feed of chickens as source of protein and non-protein nitrogen (573.140)

• Ammoniated glycyrrhizin, licorice, or glycyrrhiza – MISC, FS, GMP, See Licorice

• Ammoniated rice hulls – FEED, REG, <20 % of total ration – In feed of beef cattle as source of crude fiber and sole source of non-protein nitrogen – 573.160

• Ammonium alginate – STAB, GRAS; BC, REG, GMP – In boiler water – 173.310

• Ammonium bicarbonate – B&N, GRAS/FS, Part 163, Cacao Pdts; Part 582 – Animal feeds – 184.1135

• Ammonium carbonate – B&N, GRAS/FS, Part 163, Cacao Pdts; Part 582 – Animal feeds – 184.1137

• Ammonium caseinate – MISC, FS, Part 136, Bakery Products

• Ammonium chloride – MISC, FS/GRAS, Part 136, Bakery Pdts – 184.1138

• Ammonium hydroxide – B&N, GRAS/FS, Part 163, Cacao Pdts; Part 582 – Animal feeds – 184.1137, 184.1139

• Ammonium persulfate – MISC, REG, <0.075% – Modifier for food starch – 172.892; <0.05% sulfur dioxide

• Ammonium phosphate (mono- and dibasic) – B&N, GRAS/FS, Part 136, Bakery Pdts; Part 582 – Animal feeds -184.1139, 184.1141, 184.1141a, 184.1141b

• Ammonium saccharin – NNS, See Saccharin

• Ammonium sulfate – MISC, GRAS, GMP – 184.1143

• Amoxicillin -VET, REG, 0.01 ppm – In uncooked edible tissues of cattle – 556.38; In milk – 556.38; Use: As Powder & Bolus

• Ampicillin -VET, REG, 0.01 ppm neg residues – In uncooked edible tissues of cattle & swine; In milk – 556.40;

• Amprolium (1-(4-amino-2-n-propyl-5-pyrimldinylmethyl)-2-picolinium chloride hydrochloride) alone or comb/w other drugs and antibiotics – FEED/VET, REG, 1 ppm – In uncooked liver and kidneys of chickens, turkeys, and pheasants as a residue – 556.50; 0.5 ppm – In uncooked muscle meat of chickens, turkeys, calves, pheasants as a residue – 556.50; 8 ppm – In egg yolks as a residue – 556.50; 4 ppm – In whole eggs as a residue -556.50; 2 ppm – In uncooked fat of edible tissues of calves – 556.60; Use in drinking water – 520.100; REG – Coccidiostats for feed uses, See 558.55, 558.58, 558.60, 558.62, 558.76, 558.78, 558.128, 558.248, 558.274, 558.460, 558.530

• Amylase from Aspercillgus Oryzae – ENZ, REG -137.105, 137.155, 137.160, 137.165, 137.170, 137.175, 137.180, 137.185, 137.200, 137.205

• Amyloglucosidase Enzyme Product – ENZ, REG, <0.1% by Wt. of gelatinized starch – 173.110 – Degrading gelatinized starch into constituent sugars, in the production of distilled spirits & vinegar

• Amyris – FL/ADJ, REG, GMP, Used in conjunction w/flavors – 172.510

• Angelica (root, stem, seed) – SP/ESO, GRAS – 182.10 and 182.20

• Angola weed – FL/ADJ, REG, GMP, In alcoholic bev only -172.510

• Angostura (cusparia bark) – ESO/SP, GRAS – 182.10 and 182.20

• Anhydrous ammonia – FEED, REG, > 16% but < 17% ammonia in feed premix – Source of crude fiber & non-pro-tein nitrogen – 573.180

• Animal protein hydrolysate, cond – FEED, REG, Source of animal protein – 573.200

• Anise, Star Anise – SP/ESO, GRAS

• Anoxomer – AOX, REG, 5000 ppm – 172.105

• Antibiotics for growth promotion and feed efficiency -FEED, REG, See Bacitracin Methylene Disalicylate; See Bacitracin Zinc, Bambermycins, Chlortetracycline, Erythromycin thiocyanate, Lincomycin, Monensin, Oleandomycin, Oxytetracycline, Tylosin, Virginiamycin;

• Anthracite Coal, Sulfonated – MISC, REG – 173.25 – Ion Exchange Resins, Meeting requirements of ASTM method D388-38, Class 1, Group 2

• Apramycin – REG, 0.1 ppm – In uncooked muscle of swine – 556.52; 0.3 ppm – In swine liver – do; 0.4 ppm – In kidney & fat of swine – do; Use: Drinking water -520.110

• Apricot kernel (persic oil) – NAT, GRAS

• Arabinogalactan – EMUL, REG, GMP, In essential oils, non-nutritive sweeteners, flavor bases, non-standardized dressings, and pudding mixes – 172.610; MISC, REG, GMP, Comp of microcapsules for flavoring oils – 172.230

• Arginine (L form only) – NUTR/DS, REG – 172.320

• Arnica flower extract – FL/ADJ, REG, GMP, In alcoholic beverages only – 172.510

• Arsanilic acid – FEED, REG, (See Arsenic) In poultry feed – 558.55; 558.58; 558.62; 558.248; 558.680

• Arsenic – FEED, REG, 2 ppm – As residue in liver & kidney of swine – 556.60; 2 ppm – As residue in edible bypdts of chickens & turkeys – do; 0.5 ppm – As residue in muscle meat of chickens & turkeys, in eggs, & in muscle meat and by-products (other than kidney & liver) of swine – do

• Artemisia – FL/ADJ, REG, GMP, Finished food thujone free – 172.510

• Artichoke leaves – FL/ADJ, REG, GMP, In alcoholic beverages only – 172.510

• Asafoetida – ESO, GRAS – 182.20

• Ascorbic acid – PRES, GRAS, GMP – 182.3013; DS, GRAS, GMP – 182.5013; NUTR, GRAS, GMP – 182.8013; MISC, GRAS/FS, Part 137, Cereal Flours; 150.141, 150.161, Art Sw Jellies & Preserves; 155.200 – Canned Mushrooms & Artichokes

• Ascorbyl palmitate – GRAS – For use as a preservative in foods – 182.3149

• Asparagine (L-form) – NUTR/DS, REG – 172.320

• Aspartame – NUTRS, REG, GMP, Sweetening agent, sugar substitute uses stated in – 172.804. Sugar substitute tablets, breakfast cereals, chewing gum, dry bases for beverages, instant coffee and tea beverages, gelatins, puddings, fillings, and dairy product analog toppings, ready-to-serve nonalcoholic flavored beverages, tea beverages, fruit juice based drinks where food standards permit such use, fruit flavored drinks and ades, imitation fruit flavored drinks and ades, frozen stick-type confections and novelties, breath mints, hard and soft candy, refrigerated ready-to-serve gelatins, puddings, and fillings, fruit wine beverages with EtOH <7%, yogurt-type products where aspratame is added after pasteurization and culturing, refrigerated flavored milk beverages, frozen desserts, frostings, toppings, fillings, glazes and icings for precooled baked goods, frozen, ready-to-thaw-and-eat cheesecakes, fruit and fruit toppings, frozen dairy and nondairy frostings, toppings, and fillings, fruit spreads, fruit toppings, and fruit syrups, malt beverages with <7% EtOH and containing fruit juice, baked goods and baking mixes 0.5 wt.-% of ready-to bake products or of finished formulation and prior to baking.

• Aspartic acid (L-form) – NUTR/DS, REG – 172.320

• Aspergillus Niger – MISC, REG, For Fermentation Production of Citric Acid – 173.280

• Azaperone – VET, REG, Use: Swine (Injection) – 522.150

• Azodicarbonamide – BL, REG/FS, 45 ppm in flour – Part 137, Cereal Flours & 172.806

B

Yikes!  And that’s just for the letter “A”!  Now you can see where that 10,000 stat that I shared earlier comes from!

Now, I ask you to use common sense and consider whether your liver was meant to detoxify all of this crap?  Scroll back 100 years and study what we were eating then.  Did we have all of this poison in our diets then?  Not even close.

So the next time that you are tempted to dismiss your low energy level, bad mood, edginess, or achy body on your “old age,” please first consult the status of your liver!  If you are eating PROCESSED FOODS, you are likely taking in a large majority of harmful substances that needs to be detoxified by your liver.  When your liver becomes overwhelmed, your body literally becomes toxic and your quality of life hits the skids.

Do yourself a favor and start consuming REAL food that came from Mother Earth rather than from “Dr. Chemical.”  It is truly your choice to eat well to live well.  Life is good, my friends, and it is your responsibility to make it good through your own nutritional choices!

God Bless,

Griff