nutrition

Ten Good Reasons to Hire a Private Personal Trainer

These days money is tight for almost everyone. Even those of us who haven't felt the direct hit of the economic recession are scrutinizing spending like never before. As a result, much of what we perceive to be "life's extras" are now facing the financial chopping block. Should the choice to hire (or keep) private personal trainers survive your personal budget cuts? Here are ten reasons the answer should be "Yes!"

Accountability. "Trainers come with built-in motivation," explains Judy Cassady (ACSM, AFFA certified). "Not only are you investing money in to your exercise program, but you're investing time as well." Jerome Davis (NASM, CPT, PES, CES certified) admits that even he, "the trainer, has a personal trainer for that very reason." Trainers can provide accountability because there is a human face that has expectations that you are showing up and working to your potential during your time together. For some, that accountability is what keeps them showing up and seeing results. "Some of my clients don't come in the gym unless they have an appointment," Davis says. "That is not what I like to hear, but quite often it can be the case. There's nothing like a standing appointment to get your butt in gear for a workout."

Education. Working with a good trainer provides you with the opportunity to learn something new after every interaction. Davis explains, "there are 168 hours in a week. Hopefully you get to see your client for 3 of them. What are they doing the other 165? Education is the key for the client." Jaye Evans ( BA, kinesiology, NASM, Cooper, AFFA, Yogafit and spinning certifications) agrees, "If you hire a good trainer they will have expertise in the areas or fields that you won't get from the internet; that you won't get from books; that you won't get from magazines. You will get that from the source."

Tags: diabetes, exercise, fitness, motivation, nutrition, personaltrainer, value, weightloss

Continue reading “Ten Good Reasons to Hire a Private Personal Trainer”

Is Moldy Cheese Safe to Eat?

by Carrie Coolidge (RSS feed) —

Filed under: Dining

According to the Mayo Clinic, some moldy cheeses are safe to eat after the mold has been sliced off, while others are toxic.

The answer depends on the type of cheese, says Mayo Clinic nutritionist, Katherine Zeratsky, R.D., L.D. "Molds are microscopic organisms that have thread-like roots that burrow into the foods they grow on," she says.

There are good molds and there are bad molds. Most molds are harmless and safe to eat (unless you are allergic to mold, of course). These molds are even used to make some kinds of cheese, including brie, roquefort, gorgonzola, and camembert. Some bad molds produce mycotoxins, which can make you sick.

With hard and semisoft cheese, such as parmesan, Swiss, romano and cheddar, you can cut away the moldy part and eat the rest of the cheese, says Zeratsky. "Keep the knife out of the mold itself so that it doesn't cross-contaminate other parts of the cheese," she warns. "Cut off at least one inch around and below the moldy spot."

With soft cheeses, such as brie, chevre, blue cheese and ricotta, however, the mold that grows cannot be safely removed so these cheeses should be discarded. The same goes for any cheese that has been shredded, crumbled or sliced.

Tags: cheese, food-pedia, luxist-awards, main-pedia, mayo clinic, MayoClinic, mold, nutrition