Rejuvalife Vitality Institute
Beverly Hills CA
Happy 2010 folks!
I hope everybody had a great holiday and New Year celebration!
It’s the first work week of the year and I’ve got something exciting to tell you all!
This morning I checked into the office, just like any other day. Mail came in, FedEx dropped off some boxes, the usual.
Well, one of the boxes contained a special surprise, one that was so tasty the second I bit into it I just had to write about it!
It’s called Cocommune Bar, for Gastrointestinal, Digestive, and Immune Support.
Here’s what their makers have to say:
“Cocommune Bar™ is our latest, delicious creation in functional food bars. We have blended a rich dark chocolate with a generous amount of moist, chewy coconut filling to provide a taste that will rival even a Mounds® bar! This all natural, kosher food bar also contains a very useful 500mg of our specially prepared Tegricel™ colostrum per bar. This unique and potent colostrum was designed to enhance general immune function and to protect and repair damaged GI tissue from the use of NSAID’s. Tegricel™ can also be beneficial in other conditions such as Crohn’s, Celiac, IBS and ulcerative colitis that can result in intestinal damage.”
And what do I say? I say GIMMIE MORE – and the staff agrees!!!! These scrumptious bars are so delish (and healthy) I was shocked when I read the nutritional label. For just one serving (one bar is 40g) you’ve got 160 Calories, 12g of fat (remember, it’s made with coconut), 23g of carbs (that’s only 2 NET GRAMS PER SERVING!), 4 g of dietary fiber, 1 g of sugars (ONE GRAM!!!! Almost everything you pick up nowadays is simply made only of sugars!), 17g of sugar alcohol, 2g of protein, and 60mg of sodium.
The ingredients were a list of easy to read words. You know, I always frown and typically turn away from foods that have ingredients that I can’t even pronounce – a good rule of thumb: If you can’t pronounce an ingredient, it’s probably not something you want in your body.
Did I mention the chocolate is sugar free???
So if I haven’t enticed you enough, I say come on down and grab a bar for yourself. If you’re a fan of chocolate and coconut, I can assure you won’t be disappointed!!
Posted 7 months, 4 weeks ago at 7:23 pm. 1 comment
Being the food nut that I am, when I read Dr. Berger’s blog about grilling red meat, my heart just dropped.
This is definitely controversial (for me, at least) because we’ve heard for so many years that grilling especially is a healthier method of cooking rather than frying, for example. The problem with grilling and BBQ-ing is that most people figure “well done” means burning your steak down to a crisp. By charring and burning the meat, you’re essentially going to end up eating charcoal!
Well, I know how much we all the outdoors and grilling assorted meats (granted its freezing out now), so I dug a little deeper to give you pointers on the proper way to grill red meat.
1. Make sure the grill is hot!
a. Generally, anything (whether it’s an oven or grill) over 300°F is safe to cook meat on.
b. If you’re using a gas grill, turn it on and close the lid for about 10 minutes to burn and scrape off any remainders stuck on the grill
c. For charcoal grills, make sure all the coals are nice & red and no longer give off fire before placing the meat.
2. Meat should be seasoned and tenderized prior to grilling
a. If you’re using any oil in your seasoning, use lightly because oil will cause flare-ups and that will needlessly burn and carbonize the meat – Not Good!
3. Don’t let it get too hot
a. A higher flame means you can sear the meat and trap the juices but if it’s too high, the meat will be burned on the outside and left uncooked on the inside.
4. Remove the meat once you have it to your liking
a. Having a meat thermometer is a great tool to own in the kitchen. Using the meat thermometer, insert it into the thickest part of the meat. Temperatures should be as follows
i. Rare: 120°F – 125°F
ii. Medium-Rare: 130°F – 135°F
iii. Medium: 140°F – 145°F
iv. Medium-Well: 150°F – 155°F
v. Well Done: 160°F+
b. If you don’t have a thermometer, press the center or thickest part of the meat with your finger. If it’s still soft and squishy, that means it’s rare and needs more time for cooking. Medium will be firm but still have its buoyancy and well done would feel very firm and not as resilient.
5. Note…
a. that the meat’s internal temperature will rise a minimum of 5°F after removing from the grill so if you want Medium steak, remove the meat off the grill when at 140°F.
b. that using a meat thermometer means you may lose some of the succulent juices when piercing the meat
I hope these tips help you grill the most succulent (and not to mention healthier & safer) of steaks!
Anoush!
~Sho
Posted 8 months, 3 weeks ago at 1:39 pm. Add a comment
…SO WHAT’S THE PROBLEM?
Aren’t “real” men supposed to love red meat? The media hypes it big time with rugged cowboys supposedly thriving on it, right? WRONG! I hate to burst your bubble but red meat, processed meats and prostate cancer go hand in hand. I’ve been following the studies and can confidently report to you today that the results are pretty conclusive. One large study involving over 17,000 men ages 50 to 71 (over 9 years) found that those men who ate the most red and processed meats had significantly elevated risk of developing prostate cancer at any stage and, particularly, advanced cancer.
RED MEAT & GRILLING/BARBEQUEING
I know you don’t want to hear it but …. The researchers found a direct link to grilling and BBQ’d red meats and prostate cancer. They believe the link involves high-heat cooking and the chemicals it produces, namely polycyclic hydrocarbons (PAHs) and heterocyclic amines known to cause cancer in animals.
Sorry guys! My mission in life is to bring you health and wellness and I’m convinced it’s not found in red and processed meats.
How about we talk about some other healthy options…
Let me hear from you!
At Rejuvalife Vitality Institute – we help change you from the inside out!
To your health,
Dr. Berger
Posted 8 months, 3 weeks ago at 5:24 pm. Add a comment
It has been a week since Thanksgiving and if you’re like me, you had enough turkey & cranberry sauce to last you until next year. And being the holiday season, there are more family gatherings and feasts ahead, which means more food, more calories and more pounds to put on – yikes!
So, to keep those pesky pounds off and make sure you fit into your little black dress or snazzy suit this New Years, why not start your days with a refreshing smoothie!
Tropical Smoothie
Pineapple and papaya are rich in antioxidants and contain digestive-system stimulating enzymes – the perfect wake-me-up to any morning.
You will need:
- 1 ripe papaya, peeled, pitted, and chopped
- 1/2 fresh pineapple, peeled and chopped
- 2/3 cup soy milk
- 1 & 1/4 cups soy yogurt (you can purchase this at most grocery stores or you can make it yourself by following the recipe below. If you plan to purchase, I recommend getting the “light” soygurt)
Place all the ingredients in a juicer or blender and process until smooth. Serves 2.
Soy Yogurt
Making yogurt is not exactly the easiest thing in the world but it sure is an adventure!
Live yogurt helps to repopulate the digestive system with friendly bacteria to make sure it runs smoothly. This yogurt is delicious with fresh fruit, fruit purees, or simply with honey.
You will need:
- 2 & 1/2 cups soy milk
- 4 tbsp powdered soy milk
- 1 tbsp live plain soy yogurt
1. Boil the soy milk in a pan. Leave to cool until tepid. Add the powdered soy milk and yogurt and blend with a hand whisk.
2. Rinse a vacuum flask (AKA thermos) with boiling water to sterilize it. Pour in the soy mixture, then replace the lid and keep in a warm place overnight (an airing closet is ideal).
3. Empty the flask contents into smaller pots or jars and refrigerate. Save 1 tablespoon of yogurt to use as a starter next time you make yogurt.
Serves 4.
I hope you enjoy making these recipes and don’t forget to have fun when you cook! Be creative, try new things and always remember to share with the ones you love.
Anoush! (Enjoy!)
-Sho
Rose, Sara.Detox: The Process of Cleansing and Restoration. Bath: Parragon. 2006
Posted 9 months ago at 5:06 pm. Add a comment
Hello to our dear patients and readers!
This is the first entry and beginning of our newest addition to the blog – The Sho-Stopper Recipes!
My name is Sho, the latest member of Team Rejuvalife, and I will be updating you with healthy and nutritional tips & recipes that are no doubt good for you but are easy to follow, scrumptious, and most importantly, enjoyable for you & the whole family.
My passion for cooking has long since developed when I was child and it’s all thanks to my family. My mother is always contemplating on what delicious meals she will be crafting for dinner. – I’m lucky to say that there isn’t a single food my mom has made that I didn’t enjoy. Sundays were kept for my father who, to this day, still makes his infamous all-star breakfasts and dinners that usually came hot, right off the grill.
I can go on and on and on and on about food. What can I say? I love food!
And I hope that by sharing my passion and love for food to the world, you too will be able to enjoy one of the greatest gifts we have – Eating!!!
Let’s Start Cookin’!
-Sho
Posted 9 months ago at 7:16 pm. Add a comment
A shocking new study was published last week by researchers with the American Institute for Cancer Research, that states more than 100,000 cases of cancer are caused annually by excess body-fat and obesity. The researchers studied seven cancers with known links to obesity along with actual case counts that were likely obesity-related.
From 
The report says that 49 percent of endometrial cancers are caused by excess body fat. That number is followed by 35 percent of esophageal cancer cases; 28 percent of pancreatic cancer cases; 24 percent of kidney cancer cases; 21 percent of gallbladder cancer cases; 17 percent of breast cancer cases; and 9 percent of colorectal cancer cases.
“This is the first time that we’ve put real, quantifiable case numbers on obesity-related cancers,” said Glen Weldon, the American Institute for Cancer Research educational director. In addition, he said, it’s not just causing cancer that’s an issue.
“Obesity not only raises the risk for getting cancer,” Weldon said. “It also has a negative effect on survival and can make treatment more difficult.” (Link to full story)
The sheer magnitude of this is a bit overwhelming, and calling attention to the problem is certainly necessary. In addition to cancer, we know obesity-related health problems abound, including heart disease, diabetes, high blood pressure, strokes and various other maladies. As I’ve explained before, increased body fat can lead to increased cellular inflammation, which is linked to DNA mutation and diseased cell growth, as is seen in cancers and many other diseases.
Unfortunately, the study doesn’t propose any solution. While some would suggest simply losing the weight, or not gaining it at all, I can’t help but add “keeping your soup clean” – i.e. not just counting calories, but eating a nutritionally dense and healthy diet and adopting an active lifestyle are paramount to good health.
Thanks for reading,
Andre Berger, M.D.
Related recent posts from the archives:
Posted 9 months, 3 weeks ago at 5:02 pm. 1 comment
Chewing gum has benefits, after all!
Your mother or your teacher may have told you about the dire effects of chewing gum, “it’s bad for your teeth”, or “it’s an ugly habit”, and it’s definitely no fun stepping on a piece someone’s dropped on the ground. Contrary to what they may have told you, however, recent research proves chewing gum can have real benefits for those on a weight management plan. According to a study conducted by a professor of nutrition at the University of Rhode Island, chewing gum can actually reduce caloric intake and increase energy expenditure. This is great news for those looking for an effective weight management tool.
Though it doesn’t count as “exercise“, apparently the nerves involved in the act of chewing send signals to the area of the brain that determines whether you’re “full”. Consequently you may not feel hungry, and your calorie consumption may go down as a result.
Kathleen Melanson, URI associate professor of nutrition and food sciences, compared gum chewing to non-gum chewing in healthy adult volunteers who came to her lab for two standardized tests in random order. When study subjects chewed gum for a total of one hour in the morning (three 20-minute gum-chewing sessions), they consumed 67 fewer calories at lunch and did not compensate by eating more later in the day. Male participants also reported feeling significantly less hungry after chewing gum. Melanson also found that when her subjects chewed gum before and after eating, they expended about 5 percent more energy than when they did not chew gum. In addition, her subjects reported feeling more energetic after chewing gum.
“This was a short term study, so the next step is to do a longer study and to use subjects who need to lose weight,” said Melanson. “But based on these initial results, one could hypothesize that gum chewing may be a useful adjunct to a weight management program.” (full story)
Chewing sugary gum won’t make your dentist very happy, however. 
The best alternative would be to find a sugarless gum sweetened with Xylitol, a natural sweetener that does double duty improving the health of your teeth. (Xylitol causes an increase in salivation. The saliva in your mouth is like a car wash: It washes the plaque and food off your teeth. But saliva also has antibodies, and by increasing those, you get a healthier mouth.)
Thanks for reading,
Andre Berger, M.D.
p.s. If you’re interested in what Rejuvalife has to offer for those looking for a medically managed weight loss program, view the video, below.
Related posts:
Keeping Your Soup Clean: Questions and Answers About Diagnostic Testing
Obesity Shrinks Your Brain & Shortens Your Life
Insulin Resistance Improved with Exercise
Weight Loss Improves Mood in Depressed Individuals
FDA Cracking Down on Misleading Nutrition Labels
Posted 10 months ago at 5:26 pm. 6 comments
Unhealthy food choices are more common because of the recession.
Everyone is feeling the effects of the economic recession. For many, value trumps health-conscious when it comes to food choices. It’s sad, but true, that processed, frozen or “fast food” is less expensive than the healthier alternatives. Whether you’re feeding yourself or an entire family, those frozen tv-dinners or the “value menu” at the burger joint can be pretty attractive, financially.
One of the consequences of this unfortunate situation, however, is that Americans are just getting fatter, and our risk for obesity related illnesses such as diabetes is rising.
From the Wall Street Journal:
“Approximately 20% of all meals prepared in our homes from 1990 to 2007 involved the use of a microwave,” says Mr. Balzer. But in 2008, microwave usage rose to 30%. NPD Group, which has been following the microwaving habits of American consumers for nearly two decades, attributes that gain to the troubled economy.
Not surprising, then, are the rising rates of obesity and diabetes. The obesity rate climbed more than one percentage point to 26.4% in September from a year earlier, according to the Gallup-Healthways Well-Being Index, a measure of U.S. health compiled by the Gallup research firm and wellness-program provider Healthways. (Full story)
In spite of the current economic situation, there are healthy choices you can make. Again from the WSJ.
Think ahead. Planning out your meals and snacks in advance forces you to think more about the types of foods you are eating.
Make a shopping list. Studies show that people who make shopping lists — and stick to them — are less likely to make impulsive purchases of things like candy, chips or a box of donuts.
Buy in bulk. Buying 32 ounces of yogurt can cost less than buying four eight-ounce containers. In some cases, the savings of buying in bulk versus the premium-preportioned packages can run upward of 50%, according to grocery-store price surveys.
Make it yourself. You can find a multitude of 10-minute recipes online that use healthy and affordable ingredients. And you can be both time- and budget-conscious by making a few larger meals early in the week and freezing smaller portions for later use.
Pack a lunch. Take leftovers for lunch and bring your own snacks to work. This will save you money and keep you from binging on vending-machine fare when hunger strikes.
Cut down on sugary drinks. Water is cheaper — and better for you. If you still crave some flavor, squeeze the juice of a lime or lemon into the water.
There is always an “easier way” when it comes to selecting nutritious food. The “grab-and-go” meal at the drive through, the bag of potato chips to “tide you over”, these are reasonable choices if immediate value is the main concern.
However beneficial these savings are in the short-term, though, there are long-term physical and economic implications. As a nation we’re becoming less and less healthy, and the long-term financial impact will be felt individually and as a society long past the end of this recession. Something to think about…
Thanks for reading,
Andre Berger, M.D.
Related posts:
Keeping Your Soup Clean: Questions and Answers About Diagnostic Testing
Obesity Shrinks Your Brain & Shortens Your Life
Insulin Resistance Improved with Exercise
Weight Loss Improves Mood in Depressed Individuals
FDA Cracking Down on Misleading Nutrition Labels
Think ahead. Planning out your meals and snacks in advance forces you to think more about the types of foods you are eating.
Make a shopping list. Studies show that people who make shopping lists — and stick to them — are less likely to make impulsive purchases of things like candy, chips or a box of donuts.
Buy in bulk. Buying 32 ounces of yogurt can cost less than buying four eight-ounce containers. In some cases, the savings of buying in bulk versus the premium-preportioned packages can run upward of 50%, according to grocery-store price surveys.
Make it yourself. You can find a multitude of 10-minute recipes online that use healthy and affordable ingredients. And you can be both time- and budget-conscious by making a few larger meals early in the week and freezing smaller portions for later use.
Pack a lunch. Take leftovers for lunch and bring your own snacks to work. This will save you money and keep you from binging on vending-machine fare when hunger strikes.
Cut down on sugary drinks. Water is cheaper — and better for you. If you still crave some flavor, squeeze the juice of a lime or lemon into the water.
Write to Jennifer Waters at jennifer.waters@dowjones.com
Related News From the Web
Posted 10 months ago at 2:54 pm. 2 comments
The Body Mass Index can't distinguish lean body mass from fat weight, therefore very muscular people have BMI scores of the morbidly obese. (image: How Things Work 2005)
Invented in the mid 19th century, the Body Mass Index, or BMI, is currently the most widely-used diagnostic tool for gauging whether a person is at a healthy weight, under or overweight, and is reached through a calculation of height and weight measurements.
A person’s BMI is a very simple indicator of a person’s “fatness” or “thinness” that when used as designed, allows doctors to more objectively discuss weight issues with their patients. Using this calculation, doctors use an individual’s particular BMI to determine whether or not they need medical care for being over or underweight: a BMI of 18.5 to 25 usually indicates optimal weight, a BMI lower than 18.5 suggests the person is underweight, while a number above 25 may indicate the person is overweight; a BMI below 17.5 may indicate the person has anorexia nervosa or a related disorder; a number above 30 suggests the person is obese (over 40, morbidly obese).
There is some controversy over the accuracy of this measurement, as it can’t distinguish body fat from lean body mass, therefore a very muscular person will weigh more, and therefore have a higher BMI, even though he/she may really be quite lean, and many feel it is most appropriately used in the study of populations, not individuals, for that reason.
There is another method of measurement that, according to recent studies, is a more reliable indicator. Body Composition Analysis (BCA) measures four parameters of health.
The BCA for Weight Management helps us measure four parameters of health:
1. Body Hydration Status by measuring the cellular fluid.
2. Cell Health Status by measuring the lean body mass and fat mass.
3, Nutritional Status through the BIA meter. (Bioelectrical Impedance Analyzer)
4. Longevity Status by calculating various indices.
From Medical News Today:
Recent studies using similar analysis suggest that up to 30% of obese people do not in fact require medical treatment. Widespread adoption of BCA could significantly improve the targeting of limited healthcare resources in the context of one of modern society’s global killers. Thanks to advances in imaging technology, variables – such as the body’s fat proportion, location and distribution and the size of fat cells and fat droplets within these cells – can now be factored into the health risk assessment.
Coupled with a better understanding of the interrelation between genes, environment, hormone levels and metabolism, BCA gives clinicians a clearer picture of the specific health risks to an individual.
In light of the growing evidence in favour of functional BCA, the authors conclude that “the definitions of both ‘overweight’ and ‘malnutrition’ should be reconsidered” by clinicians and researchers. Evidently, size does still matter but it’s what you do with it that really counts.
One way to ensure that you are at “optimal weight” regardless of how it’s measured is to…yep, stay active, eat a healthy diet, and keep your soup clean!
Thanks for reading,
Andre Berger, M.D.
p.s. Full disclosure – we have been using the BCA for Weight Management at Rejuvalife for quite some time. Give us a call if you’re interested in being measured!
Associated posts:
Keeping Your Soup Clean: Questions and Answers About Diagnostic Testing
Obesity Shrinks Your Brain & Shortens Your Life
Insulin Resistance Improved with Exercise
Weight Loss Improves Mood in Depressed Individuals
FDA Cracking Down on Misleading Nutrition Labels
Posted 10 months, 1 week ago at 5:11 pm. 2 comments
It’s great to be home! It’s been hectic since I got back, but I’ll report on my trip soon. I’ve posted a couple of photos on Facebook, in the meantime though.
Great news today on the nutrition front – the FDA is going after manufacturers who label their food “healthy” when they are very clearly not. For those of us searching the aisles for nutritious food choices, it’s infuriating to learn we’ve been misled.
NPR has put together a list of six such “healthy” foods to stay away from. Unfortunately this kind of labeling is indicative of the lengths gone to by brands jumping on the “healthy” bandwagon only to sell product – with no intent to provide healthy food.
From NPR
When a food claims to be a “Smart Choice” or “Heart Healthy,” and it’s written right there on the front of the package, should you believe it? Not all the time, says the Food and Drug Administration.
Should snacks like these be considered health foods? (Joe Raedle/Getty)
Posted 10 months, 2 weeks ago at 5:19 pm. Add a comment