Sunday, February 15, 2015

Revolutionise your Running

What if all it took to improve your running immeasurably was a few minutes of marching in place?

In this day and age of high tech gadgets and technologically advanced footwear, could something so simple be the answer to improved running and decreased injuries? In conducting research for his book Born to Run: A Hidden Tribe, Super Athletes and the Greatest Race the World Has Never Seen, American author and journalist Christopher McDougall came across an out-of-print book, comprised of a collection of runners' biographies, entitled The Five Kings of Distance. Within the book, a reference was made to the 1908 essay entitled W.G. George’s Own Account From the 100-Up Exercise. So who was W.G. George and what was the 100-Up exercise?


Walter Goodall George, a Brit, was the fastest runner of the mile in the nineteenth century, with his record unbeaten for almost thirty years. George invented the "Hundred-Up", an exercise created to perfect his running form. As McDougall writes, “according to legend, this single drill turned a 16-year-old with almost no running experience into the foremost racer of his day...unbeatable over the middle distances in an era before training became scientific”.

The 100-Up is divided into two parts: the minor and the major.

THE MINOR
  1. Stand with feet about 8 inches apart and arms bent at 90 degrees in a running position.
  2. Then, raise one knee at a time to hip height, bringing it back down lightly to its original position.
  3. Repeat this movement 100 times.

THE MAJOR

The major is similar to the minor, but performed at a faster speed. In the words of George, "the body must be balanced on the ball of the foot, the heels being clear of the ground and the head and body being tilted very slightly forward...Now, spring from the toe, bringing the knee to the level of the hip...Repeat with the other leg and continue raising and lowering the legs alternately. This action is exactly that of running."


This may look simple but these movements - also known as 'high knees', are an effective way to to improve the strength and endurance of the hip flexors and quads. The exaggeration and repetition of the movement helps to build muscle memory similar to the state of fatigue a runner might experience at the end of a tough workout or a gruelling race.

The most important aspect of the exercise is not the number of repetitions, but rather the form of the movement. If the movement is not carried out correctly, repetition only acts to reinforce poor form. Perfecting the form means concentrating not just on returning each foot to its starting point, but paying attention to arm swing, keeping the core stable and landing close to your centre of gravity on the balls of your feet every single time.

For beginners to 100-Up, it is advisable to start with 20 repetitions - or however many can be performed with perfect technique. Once this has been achieved, work your way up to 100.

So why not give the 100-Up a go and see the difference it can make to your running!

JW

Monday, December 29, 2014

My favourite things!

As we make our way through the festive season, it's hard to believe another year is drawing to an end. And if Oprah gets to have her annual list of favourite things then so can I! To celebrate the festive season, here are some of my favourite things for the year.

1. FAVOURITE FITNESS APPS

NIKE Training Club

What It Is: This app features more than 100 full-body - 15, 30 and 45 minute workouts (complete with step-by-step audio, visual, and video demos) from some of the world’s most inspirational female athletes, trainers, and celebrities.

Why It's Cool: Get lean, get toned, get strong: You choose! Tailored workout programs make this app uniquely functional, regardless of your fitness goals. Whether you’re opting for a 4-week program tailored to your abilities or supplementing your regular workout sessions, this app goes above and beyond basic instructions to measure your progress in number of workouts, minutes logged, and average calories burned.

Cost: Free. Available for iOS and Android.


Argus

What It Is: Argus tracks everything — and we mean everything — 24/7. The app monitors every step, stride, cycle, bite, sip, pound, snore, and more. Constantly processing your daily routine, Argus produces detailed charts that can help you make sense of numerous bio-feedback data points to reach your health goals and improve overall wellbeing.

Why It's Cool: Argus is pretty much a health diary you don’t have to remind yourself to write in. It allows you to uncover important trends in your personal health habits that you didn’t even know were there. Not only is the interface sleek and intuitive, but Argus is easy on the battery (even for a 24/7 monitor).

Cost: Free. Available for iOS.


2. FAVOURITE FOODS

Freshii 

Freshii is a fast-food franchise that focuses on custom built fresh food. Founded in 2005 by Canadian Matthew Corrin, Freshii allows customers to choose from a wide selection of chef-designed items, or create their own salad, wrap, bowl or soup with over 70 fresh ingredients and dressings.

Freshii is available in over 60 cities and 12 countries worldwide with more stores to open in the future.


B in the Raw @ POD Espresso

B in the Raw are a range of delicious treats with hidden superpowers (created by a talented friend of mine). With no artificial sugars and preservatives, these treats are made with the best ingredients including raw vegan protein powder and Chinese medicinal powders. And depending on the season, additional super ingredients are added (eg. during spring and high pollen periods, the inclusion of herbs and powders with high antihistamine properties too)

Available at POD Espresso @ 305 Bay Street, Brighton, Melbourne, there are usually two protein ball flavours each week, a raw protein bar and some raw cakes as well.

Here are some of the goodies you can try:

Acai Bowl Raw Cake
Raw Caramel Slice
Neapolitan Raw Cake
Key Lime Pie Balls
Tumeric Lemon Balls
Just Salad

Just Salad is a fast-food franchise that provides quality, healthy food in a fast, responsible, yet affordable way. The specially designed menu has been created with the expertise of registered dietitian and chef, Laura Pensiero. The culmination of Laura's culinary and nutritional knowledge ensures the following promises:


With 20 stores spread across New York, New Jersey, Hong Kong and the United Arab Emirates, a truly healthy meal is not too far away. Just Salad understands the importance of providing complete and accurate nutrition information to their customers and provide this in the form of a nutritional portal on their website which can be used in three different ways:
  • Nutrition Calculator
  • Interactive Nutrition Menu
  • Allergen Menu
3. FAVOURITE APPAREL

Lululemon Athletica

Lululemon Athletica is a yoga-inspired athletic apparel company that caters for both men and women. With technical athletic apparel for yoga, running, dancing, and most other sweaty pursuits, Lululemon fuses style, performance and comfort. 

With 348 locations across the US, Canada, Australia, New Zealand, UK, Germany, China, Netherlands and Singapore, and shipping to numerous other countries, Lululemon is easily accessible. Their products can be a bit pricey so look out for the 'We made too much' tab on their website for lots of specials!


Sportsshoes.com

SportsShoes.com is the leading specialist running and fitness retailer in the UK. Stocking over 9000 products, including an extensive range of the best running shoes from brands including Nike, Adidas, ASICS, Saucony and New Balance, as well as a wide range of running apparel, equipment and accessories.

With highly competitive prices in seven different currencies and free delivery, Sportsshoes.com is the place to go for all your sporting apparel needs.


So here's to another year. Thank you all for your support, it has truly been appreciated. Wishing you all a very happy holiday and a safe and Happy New Year!!! See you all in 2015 =D

JW

Friday, October 24, 2014

Healthy Travels: THE MIDDLE EAST

أهلا ومرحبا بكم
Hello and welcome!

The Middle East: the land of mosques, beautiful spices, burqas, the world's tallest building and exotic Middle Eastern cuisine!


Geographically, the Middle East extends across Western Asia to Egypt and comprises of 17 nations: Bahrain, Cyprus, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Lebanon, Oman, Palestine, Qatar, Saudi Arabia, Syria, Turkey, United Arab Emirates and Yemen.

With so many different countries comprising the Middle East, it is no wonder there is an abundance of flavours, ingredients and textures, with something to suit everyone. Here are a few dishes that are not only healthy but epitomise the characteristics of true Middle Eastern cuisine!

CHOBAN SALAD (Çoban salatası)


Choban salad is a popular Turkish salad that means the "Shepherd's Salad" and is especially popular during summer. Light, refreshing and easy to make, the salad is a combination of finely chopped tomatoes, cucumbers, onions, green peppers and flat-leaf parsley, drizzled with a refreshing dressing of lemon juice, olive oil and salt.

THARID (ثريد‎)

Tharid is a traditional Arabic dish made of pieces of crispy flat bread (rigag) layered at the bottom of a dish, soaked in a vegetable and lamb broth. Chunky slices of vegetables (carrots, potatoes, zucchinis, tomatoes) and pieces of succulent lamb are cooked into a delicious stew then poured over crispy rigag, allowing the bread to soak up the rich flavours.

QUWARMAH ALA DAJAJ (ثريد‎)

Better known as Kuwaiti curried chicken, this dish is made with an abundant blend of Middle Eastern flavors and spices - lime, ginger, turmeric, baharat, cumin, cardamom, black pepper, cinnamon, nutmeg, paprika - that combine to give the chicken a distinctive pop.

TABBOULEH (تبولة‎)

Tabbouleh is a Lebanese dish traditionally made with tomatoes, finely chopped parsley, mint, and onion, and seasoned with olive oil, lemon juice, and salt. Bulgur is often added to the dish; some variations add garlic or lettuce, or use couscous instead of bulgur.

HUMMUS (حُمُّص‎)/BABA GHANOUSH (بابا غنوج)



Dips feature prominently in Middle Eastern cuisine, commonly served as part of meze platters. Hummus is a dip made from chickpeas - a powerhouse ingredient in Middle Eastern cuisine, mashed together with garlic, olive oil, tahini and lemon juice to form an extremely versatile and delicious dish. Baba ghanoush, a Levantine dish, is a dip made from cooked eggplant (aubergine) mixed with onions, tomatoes, olive oil and various spices.

So there you have it. We have reached the final culinary destination of our healthy travels. I hope you have enjoyed learning about healthy dishes from around the world and try them out on your travels!

بالهنا والشفا
Happy eating!

JW

Saturday, August 2, 2014

Healthy Travels: ITALY

Ciao e benvenuto!
Hello and welcome!

Italy: the land of the mighty Roman empire, the Colosseum, Renaissance art, the Catholic Church and delicious Italian fare!


When you think of Italian cuisine, most people will conjure up thoughts of pizza and pasta. But Italian food is so much more than that. Think hearty stews, fresh seafood, tomatoes galore, freshly pressed olive oil, and colourful salads. But as much as Italian cuisine encompasses the healthy characteristics of the Mediterranean diet, it also has another side - the unhealthy side. Think of the endless array of cheeses, creamy pastas and risottos, fritto misto, parmigiana, and don't even get me started on Italian desserts! But you don't have to search very hard to find healthy and delicious options. Here are some to get you started:

CACCIUCCO

Cacciucco is an Italian fish stew native to the western coastal towns of Tuscany and Liguria. A hearty dish, it is made of different types of fish and shellfish, with one tradition stating there should be five different types of fish in the stew - one for each letter c in the name. Aside from the seafood, there are also a number of other ingredients including various vegetables (onions, tomatoes, leeks, zucchini, squash), spices (garlic, aniseed, salt, pepper, thyme, parsley) and liquids (fish stock, vermouth, wine) - making up the beautifully fragrant broth. There are many variants of cacciucco, varying by region and availability of ingredients.

MINESTRONE

A robust soup of mixed vegetables, borlotti beans and pasta or rice, minestrone has origins that pre-date the mighty Roman Empire. With no fixed recipe, minestrone allows for the creation of a wonderful dish using a variety of ingredients depending on availability and preference.

PIEDMONT CARPACCIO

Carpaccio is the culinary term for thinly sliced raw meat. Piedmont carpaccio is a dish of very thinly sliced raw beef with shavings of white truffle or parmigiano, rocket, and a marinade of lemon juice and olive oil.

CACCIATORE

Cacciatore means "hunter" in Italian. In gastronomy, alla cacciatora refers to a dish that is prepared 'hunter-style'. Chicken is the most commonly used meat with rabbit also a popular choice. Cacciatore involves braising the meat in a tomato-based sauce with onion, herbs, capsicum (bell peppers) and wine. Cacciatore has many variations depending on the region. Southern Italian cacciatore often uses red wine, while Northern Italy has a preference for white wine.

CARCIOFI ALLA ROMANA


Carciofi alla Romana is a typical Roman dish that literally translates to "Roman-style artichokes". Stuffed with a mixture of parsley, lesser calamint, garlic, salt and pepper, the artichokes are then braised in a pot of water and wine until the liquid has evaporated.

PANZANELLA

Panzanella, also called panmolle, is a beautifully fresh Tuscan salad, popular in the Italian summer. With tomatoes, onions, fresh herbs, chunks of crusty bread and topped with an olive oil and vinegar dressing, panzanella is the perfect accompaniment to any meal. 

FAGIOLI ALL'UCCELLETTO

Fagioli all'uccelletto is the Italian version of baked beans, native to Tuscany - specifically Florence. A beautifully simple dish with cannellini beans stewed in a delicious tomato based sauce with fresh sage stirred through, the name 'Fagioli all'uccelletto' literally translates to “bird-style beans”.

So there you have it, Italy on a healthy plate!

Felici de mangiare!
Happy eating!

Next we head to our final culinary stop.......THE MIDDLE EAST!

JW



Sunday, July 6, 2014

HAPPY 3RD BIRTHDAY!

Today A Sense of Health celebrates its third birthday. A BIG THANK YOU to everyone who has read, supported and helped to spread the healthy word!

Just out of interest, here are some interesting stats for the last year:

  • 6 new articles written
  • Most read article: Olympic Wrap-Up
  • 1138 new readers
  • 9 new countries
  • Cape Verde, Egypt, Fiji, Guyana, Macau, New Caledonia, Saudi Arabia, Switzerland, Tunisia

    Stats since A Sense of Health's inception:
    • 49 articles written
    • 4394 readers
    • 92 countries altogether
    • Angola, Argentina, Australia, Austria, Bangladesh, Belgium, Bolivia, Bosnia & Herzegovina, Botswana, Brazil, Brunei, Bulgaria, Cambodia, Canada, Chile, China, Colombia, Costa Rica, Croatia, Cyprus, Czech Republic, Denmark, Ecuador, Estonia, Finland, France, Germany, Ghana, Greece, Honduras, Hong Kong, India, Indonesia, Iraq, Ireland, Israel, Italy, Jamaica, Japan, Jersey, Jordan, Kyrgyzstan, Latvia, Lebanon, Lesotho, Lithuania, Macedonia, Malaysia, Mauritius, Mexico, Moldova, Myanmar, Namibia, Netherlands, New Zealand, Nigeria, Norway, Pakistan, Peru, Philippines, Poland, Portugal, Romania, Russia, Serbia, Singapore, Slovenia, South Africa, South Korea, Spain, Sri Lanka, Sweden, Taiwan, Thailand, Trinidad & Tobago, Turkey, Ukraine, UAE, UK, US, Uruguay, Venezuela, Vietnam

    And here is something cool for the visual-types out there. As you can see, A Sense of Health has a strong international presence but has yet to be introduced to East and West Africa, and Central Asia. Let's change that!


    So here's to the next year ahead. May it be a happy and healthy one!!!

    JW

    Monday, June 23, 2014

    Healthy Travels: JAPAN

    こんにちは、ようこそ
    Hello and welcome!

    Japan: the land of the rising sun, cherry blossoms, sumo wrestling, politeness, and of course, healthy Japanese cuisine!


    Japanese food emphasises seasonal produce - predominantly seafood and vegetables. The Japanese diet is nutrient rich with staples such as yams and green tea (antioxidants); cruciferous vegetables (cancer preventing properties); seaweed (iodine); seafood (omega-3); shiitake mushrooms (iron, potassium, zinc, copper, and folate); and whole-soy foods. It is no surprise then that the Japanese have the longest life expectancy, with Okinawa Island having the highest ratio of centenarians (34.7) to inhabitants (100,000).

    Even though Japanese cuisine is considered one of the healthiest, there are many trappings that can trip you up. Sushi, despite it's healthy façade is predominantly made from stodgy white rice, which is heavily processed. It also has sugary rice vinegar added to it as flavouring meaning a "healthy" sushi meal may contain little more than mouthfuls of processed, sugary carbohydrates. To learn more about how sushi can make you fat, read: Sushi lovers BEWARE!

    So now onto the healthy stuff. Here are some authentic dishes you will find along your travels in Japan.

    YUDOFU ゆどふ

    Yudofu is a regional tofu delicacy of Kyoto. A popular winter dish, it consists of tofu pieces simmered in hot water or plain dashi soup. The simplicity of the dish allows the delicate flavours of the broth and the silky texture of the tofu to be savoured.

    SHABU-SHABU しゃぶしゃぶ

    Shabu-shabu is a very popular hot pot dish with thin strips of beef and seasonal vegetables placed into a pot of dashi and left until cooked. Not only healthy, shabu-shabu is also fun to eat, especially in groups - with a big pot of broth on an open flame placed in the middle of the table and platters of delicately sliced meat and fresh vegetables.

    EDAMAME えだまめ (hiragana) or 枝豆 (kanji)


    Eaten as a snack or appetiser, edamame are immature soybeans that are still intact in the pod. Packing plenty of nutritional punch, edamame are served boiled or steamed with a sprinkling of salt.

    SASHIMI さしみ (hiragana) or 刺身 (kanji)


    Sashimi is fresh, raw fish that is sliced very thinly and served uncooked. A traditional Japanese dish, it is usually served with daikon radish, pickled ginger, wasabi and soy sauce as the first course in a meal. A myriad of fish are used for sashimi including: tuna, salmon, sea bass, trout, sea bream and yellowtail. High in protein, many of the fish used for sashimi are also high in Omega-3 fatty acids - important protectants against heart disease.

    SOBA そば (hiragana) or 蕎麦 (kanji)



    Soba is the Japanese name for buckwheat. Soba noodles are a type of thin noodle made from buckwheat flour and are usually are served either chilled with a dipping sauce, or in hot broth as a noodle soup. Clockwise from top: sansai soba, soki soba, hiyashi soba.






    There is a lot to learn from the Japanese diet. Clean and simple flavours with an emphasis on fresh produce, Japanese food is about discovering the true characteristics of ingredients through simplicity.

      さようなら、幸せな食事!
      Goodbye and happy eating!

      Next stop, we head to.......ITALY!

      JW

      Monday, March 3, 2014

      Healthy Travels: GREECE

      Γεια σας και καλώς ήρθατε!
      Hello and welcome!

      Greece: the land of pristine coastlines, the Ancient Olympics, the Parthenon, a major economic crisis, and of course, delicious Mediterranean cuisine!


      Greek food is typical of the Mediterranean region - lashings of olive oil, bread and grains, various meats, vegetables and herbs, fresh seafood, and olives a plenty. And it is because of the emphasis on fresh and natural ingredients that Greek food is considered one of the healthier cuisines.

      However, there are still many trappings that can trip you up - specifically in the realm of desserts. Think baklava, loukoumades, diples and karidopitas. Greeks definitely put the sweet in sweets! Cheeses are also something you need to be cautious of. Of course you can sample the delicious array of cheese on offer - feta, graviera, kasseri, but enjoy them sparingly and if possible, ask to have it served on the side.

      It can be difficult to eat healthily on holidays so to make it a bit easier for you, make sure to include the following dishes in your many food adventures as you make your way through the beautiful Hellenic Republic!

      AVGOLEMONO (Αυγολέμονο)

      At first glance, this iconic Greek soup may appear as an unhealthy cream-based soup but looks are deceiving. Avgolmenono is actually made from egg, lemon, broth, rice/pasta and meat - typically chicken, but can be substituted for vegetables.

      DOLMADES (Ντολμάς)

      Delicate parcels of rice, toasted pine nuts, fresh herbs and seasoning wrapped beautifully in grape leaves (also known as vine leaves). Some versions have minced meat but traditionally, Greek dolmades are meatless.

      BRIAM (Μπριάμ)

      In Greece, vegetables do not play the supporting role. They grab the spotlight and rightly so. Briam, similar to a French ratatouille, is a vibrantly coloured medley of vegetables - potatoes, zucchini (courgette), aubergine (eggplant), tomatoes and peppers (capsicum), baked in a tomato-based sauce.

      SEAFOOD (Θαλασσινά)

      With endless stretches of pristine coastline, Greece is the place to go for fresh seafood. In contrast to Western countries, meat features less prominently in the traditional Greek diet than fish and other seafood. Fish and seafood are enjoyed in many different ways: grilled and seasoned with garlic and lemon juice, baked with yogurt and herbs, cooked in rich tomato sauce, added to soups, or served cold as a side dish. 

      GREEK SALAD (Χωριάτικη σαλάτα)


      The classic Greek salad is the perfect accompaniment to any meal or can suffice as a light lunch. However to avoid unwanted calories, make sure to take it easy on the feta and olives and ask to have dressing served separately.

      STIFATHO (Στιφάδο)

      A hearty stew made with equal parts meat (can also be seafood or vegetables) and onion - usually whole small boiler or pearl onions. The tenderness of the stew is achieved by slow cooking the two main ingredients in a tomato based sauce with wine/vinegar and a selection of herbs and spices.

      SOUVLAKI (Σουβλάκι)

      Grilled skewers of meat (pork, beef, lamb, chicken) served with salad, tzatziki and lemon. Some version of souvlaki have everything wrapped up in pita and others simply have pita served on the side (as above).

      Extra tips:
      • sharing is caring
      • ask for dressings, cheeses, etc to be served on the side
      • enjoy your food and eat slowly - means you are less likely to overeat
      • mezze (tapas) plates are deceiving - small portions do NOT necessarily equate to less calories
      • and most importantly, make sure to stay active!!!

      Καλή όρεξη!
      Eat well!

      Next stop, we head to.......JAPAN!

      JW