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The American Heart Association recommends a daily maximum of 1,500 milligrams of sodium daily. (A teaspoon of salt is about 2,300 milligrams.)
The primary source of sodium on the American diet is not the salt shaker. It is processed foods.View Thread

Here are a few tips to use when you are weight training:
Use good form. Learn to do each exercise correctly. Don't rush it. Move the weight in an unhurried, controlled fashion to isolate the muscles you want to exercise. If you are unable to maintain proper form, decrease the weight or number of repetitions.
Don't overdo it. Choose an appropriate weight, stop at the point of fatigue and use good form.
Don't work through the pain. If an exercise causes pain, stop. Perhaps try again in a few days with less weight or resistance.
Rest. Avoid exercising the same muscles two days in a row.
Get professional advice. Use a knowledgeable trainer to design a program specifically for your goals and to check your technique and form.
Remember, you don't need to strive for the look of a body-builder to reap weight training benefits. Strengthening your muscles provides better stamina, balance, and confidence.
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Anyone use this exercise pattern regularly?View Thread

Short stretch-breaks don't replace the recommended 30 minutes of exercise every day, but, since they also help ward off back pain and keep you flexible, they're good for everybody. And for many people, they are instrumental to helping handle stress effectively.View Thread

A good tip is to make fruit your snack of choice. Look at the amount of fruit you can get for 100 calories:
An apple, 5 apricots, a banana, half a cantaloupe, 20 cherries, one grapefruit, 29 grapes, 1 or 2 oranges, a nectarine, 2 peaches, a pear, 3 plums, a cup of raspberries, 2 cups of strawberries, 2 or 3 tangerines, 10 ounces of watermelon, and 1/5 of a honeydew melon.
And no trans fat!View Thread

I've found that one of the easiest ways to add soy protein to your diet is to eat Japanese soybeans - edamame - as a snack food. These blanched soybeans come in little pods about the size of baby lima beans and have a sweet, nutty taste. You can use them in salads or stir-fries, but I eat them the Japanese way - just squeeze the pods with your fingers and pop the beans into your mouth. A half-cup serving has about 16 grams of protein.
Remember, soy is not a "magic bullet" for heart health. It should be eaten as part of a balanced diet, not in lieu of it. And bear in mind that soy foods are most effective for heart health when they are substituted for meat and other products containing animal protein.
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However, not all cuts of meat are the same. Some favorite meats - T-bone steak, prime rib, New York strip, rib eye, rib roast, brisket, pork spare ribs and lamb roast, for example - can have 20 to 30 grams of fat per 3.5-ounce serving. And few people limit themselves to such a small serving.
Fortunately, modern breeding and trimming methods have made leaner cuts available, many containing just 6 to 9 grams of fat and under 200 calories per 3.5-ounce serving. For beef, choose "Select" grade over "Choice" and "Prime." Look for cuts labeled round orloin, or any of these: tenderloin, London broil, flank steak, club steak, and round, eye of round and sirloin tips.
For pork, lamb and veal, the leanest cuts are labeled loin or leg. Smart choices include extra-lean canned ham, pork tenderloin, Canadian bacon, pork center loin, fresh ham, lamb loin chop, lamb leg, veal leg and veal loin. Also, most cuts of game - such as buffalo, elk and deer - are lower in fat than either beef or chicken.
Bottom line: I don't eat meat very often, but when I do, I choose a lower-fat cut and make sure the portion size is reasonable (about the size of a woman's palm or a deck of cards.)
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