Zone Living Articles
What’s Your Zone Personality?
There are many ways to follow the Zone Diet and each of them will get you to the same place, it’s just a matter of how much time you want to spend and how precise you want to be. No matter which approach you choose, a perfectly balanced Zone meal should control hunger and fatigue for 4-5 hours. Calorie-wise a Zone meal is about 40% calories from low-glycemic carbohydrates, 30% calories from lean protein, and 30% calories from heart-healthy fat. It might take a little practice to perfect, but there’s no guilt in the Zone, just continue adjusting until you reach what works for you. Find out where you fit. Like to Be in Control If you’re an athlete, have a defined health goal, or someone who likes to be as precise as possible, counting your macros (protein, carbs and fat) with Zone Food Blocks is the most precise way to get to the Zone. Use this simple calculator to get your numbers. How it Works: The calculator works to determine your protein needs based on your percent body fat, lean body mass and activity level. From there the amount of protein determines how many carbohydrates and how much fat you can eat at each meal. The goal is to eat the right amount of protein, carbohydrate and fat so you aren’t feeling hungry or fatigued following a meal. What It Looks Like: A Zone Food Block is simply a measurement we use to define how much protein, carbohydrate and fat you should be eating. This makes it easier to calculate your meals. 1 block of protein= 7 grams of protein 1 block of carbohydrate= 9 grams of carbohydrates (total carbohydrate minus fiber) 1 block of fat= 1.5 grams of fat (if you use animal protein at a meal) or 3 grams of fat (if your protein source is vegetarian) The average female would consume about 3 blocks of each macronutrient at a meal (21 grams of protein, 27 grams of carbs, 4.5-9 grams of fat) and the average male about 4 blocks of each at meal (28 grams of protein, 36 grams of carbs, 6-12 grams fat). Use our food block guide to start putting meals and snacks together based on your individual needs. Like to Be in Control, But Calculating Isn’t Your Thing If you don’t want to spend too much time calculating, or prefer to use an app (e.g. MyFitness Pal, LoseIt, FitDay) to log your macros, you can use food labels or tally the totals from each meal to gauge whether you’re in the Zone. How It Works: Use this rule of thumb: A Zone meal should contain no more than 400 total calories to help stabilize blood sugar and minimize inflammation in the body, at least 25 grams of lean protein, less than 12 grams of heart-healthy fat, and about 35 grams of net carbs (total carbohydrate minus fiber). The carbohydrates you choose should come primarily from low-glycemic choices like those in non-starchy vegetables. What it Looks Like: I Prefer to Wing It The easiest but least precise way to follow the Zone Diet is using the Hand-Eye Method.How It Works: Using this method you simply divide your plate into three equal sections. On one-third of the plate you put low-fat protein about the size and thickness of the palm of your hand. The other two-thirds should be filled with colorful carbohydrates, primarily non-starchy vegetables with limited fruits. Finally add a drizzle/dash of monounsaturated fat (olive oil, nuts, avocado) to complete the meal. The hand-eye method becomes very helpful when you're at a buffet, eating in restaurants, having a catered work lunch, or going to a get-together with friends. What It Looks Like: I Can Barely Get Out the Door in the Morning Let Alone Calculate What I Eat We always recommend starting with the Zone Diet as your foundation, but if you only have 2 seconds in your day to devote to your health then give yourself the best anti-inflammatory defense with OmegaRx 2 and MaquiRx. OmegaRx 2, an omega-3 fish oil supplement rich in EPA and DHA, supplies one of the highest concentrations of omega-3s (75%) available in the consumer marketplace. MaquiRx, a polyphenol supplement, acts as an antioxidant to help combat inflammation and promotes improved immunity through supporting the activation of key genes. {{cta('1b728645-b638-4c56-b7db-21dd1e125543','justifycenter')}} {{cta('c2b0e3f2-0680-48c3-a0e1-1a1423c03741','justifycenter')}} Let us know in the comments below which personality type you are!
Cooking Oil Guide: How To Choose The Right Oil
Shopping for cooking oils can seem overwhelming with the variety of ones to choose from. Each has its own benefits, flavors, and cooking properties. With more oils coming to market, we’ll break down what to know, our recommendations and things to consider. You might be surprised to find that what you think is the healthiest oil may actually lose its benefits once you expose it to heat. When it comes to using oils, the goal is to use the least amount of non-inflammatory fat to give food great taste. The healthiest oil to use is Extra Virgin Olive Oil because it is rich in non-inflammatory monounsaturated fat and polyphenols. Guide to Cooking Oils Oils aren’t much different in terms of the amount of fat and calories they provide with most clocking in around 4.5 grams of fat and 40 calories per teaspoon. Where the difference arises is in the amounts of monounsaturated, polyunsaturated and saturated fats and their smoke point, the temperature at which an oil begins to burn or smoke. Extra Virgin Olive Oil: Best for dressings. Extra Virgin Olive Oil (EVOO) is primarily a monounsaturated fat rich in polyphenols, most specifically hydroxytyrosol. Considerations: We suggest limiting this superior oil as a cooking oil since the high heat will degrade the remarkable health benefits of the polyphenols. Instead use the least amount of oil you can during the cooking process so that you can add more Zone Organic Extra Virgin Olive Oil to the finished meal. An alternative (and cheaper) choice for cooking is the use of refined (or light) olive oil. All the polyphenols have been removed from this type of olive oil, but it is relatively inexpensive, and readily available in most supermarkets. It does have a lower smoke point (320-405°F) than other oils so you want to keep that in mind pending the degree of heat. A good proportion of the extra virgin olive oil market in the U.S. is adulterated with cheaper cooking oils. This adulteration decreases the levels of both the monounsaturated fats and polyphenols. Our Recommendation: Zone Organic Extra-Virgin Olive Oil, which we import from a certified organic cooperative in Umbria, Italy. It meets our exact requirements for polyphenols. Then we re-certify its polyphenol content before it is sold to consumers. Clinical Benefits of Olive Oil: EVOO is a central component to the Mediterranean diet which has been linked to longevity and a lower incidence of chronic disease1. Daily use has recently been associated with an improved metabolic and inflammatory profile in overweight individuals with Type II diabetes2. In a recent article, it was demonstrated that EVOO protects a mouse model that develops early Alzheimer’s disease from cognitive decline3. Corn, Soy, Safflower, Sunflower Oil and Canola Oil: Avoid if possible. Standard cooking oils that you find on the supermarket shelves such as corn, soy, safflower, and sunflower oil tend to be rich in omega-6 fats. Considerations: These oils may be inexpensive to purchase but are easily oxidized by high heat to generate free radicals which can be detrimental to our health. The remaining oil that’s not oxidized supplies high levels of omega-6 fats which act as the starting materials to be transformed into powerful inflammatory hormones that drive inflammation. Canola oil has lower amounts of omega-6 fatty acids, but still double (approximately 21%) the amount found in olive oil. Palm and Coconut Oil: Avoid if possible These oils have been gaining popularity, but they are rich in saturated fats which has negative consequences for our health. Considerations: Oils rich in saturated fat may be more heat resistant than oils rich in omega-6 fats, but they contain some level of palmitic acid. Higher levels of palmitic acid in any cooking oil result in greater levels of inflammation because palmitic acid is the most inflammatory of all saturated fats. This heightened inflammation is especially true for the brain. Palm oil has the highest levels of palmitic acid, but butter, lard, and bacon fat aren’t too far behind. Coconut oil has lower levels of palmitic acid, but its short chain fatty acids rapidly deplete the liver of all of its glycogen stores making it difficult to maintain stable blood sugar levels. High-oleic Oils (Safflower and Sunflower): Best for cooking. High-oleic oils are becoming more popular commercially due to their high concentration of monounsaturated fats (82-90% oleic acid)4. Considerations: High- oleic oils are genetic variations of the standard (and cheaper) sunflower and safflower oils These are the best fats for cooking because of their ability to withstand higher temps and their lower amounts of saturated fat They are bred to be very rich in monounsaturated fats and are very resistant to the oxidative damage caused by high heat. For those concerned about genetically modified organisms (GMO), high-oleic sunflower oil is an attractive cooking oil since its non-GMO in addition to being high in vitamin E. Summary The key to wellness is to have great tasting food while keeping your hormones in check to reduce diet-induced inflammation. When it comes to the oils in your diet your best bet is always using the least of amount of cooking oil (ideally still high in monounsaturated fats) so after the food has cooled down you can add some additional Zone Organic Extra Virgin Olive Oil to give it extraordinary taste with a high dose of polyphenols. {{cta('f19872a9-0072-4724-a322-14cb017bec4d')}} References: Tejada S, Pinya S, Del Mar Bibiloni M, Tur JA, Pons A, Sureda A. Cardioprotective effects of the polyphenol hydroxytyrosol from olive oil. Curr Drug Targets. 2016 Oct 5 Santangelo C, Filesi C, Varì R, Scazzocchio B, Filardi T, Fogliano V, D'Archivio M, Giovannini C, Lenzi A, Morano S, Masella R. Consumption of extra-virgin olive oil rich in phenolic compounds improves metabolic control in patients with type 2 diabetes mellitus: a possible involvement of reduced levels of circulating visfatin. J Endocrinol Invest. 2016 Nov;39(11):1295-1301. Epub 2016 Jun 25. Lauretti E et al. “Extra virgin olive oil ameliorates cognition and neuropathology of the 3xTg mice.” Ann Clin Trans Neurology 2017 doi: 10.1002/acn3:341 Adams, Jill. Oil Technology in Food Product Development. Demonization of oils and fats has retreated, but lipid technology is still going strong. Prepared Foods Magazine May 2016: 74-86. Print.
Dr. Sears' Polyphenol Q & A
Dr. Sears answers some of the top questions we receive about polyphenols and what makes MaquiRx unique. What are Polyphenols? Polyphenols are complex phytochemicals produced by plants to offer them protection against the sun's radiation and to help defend against injuries induced by microbes or bacteria. Just like polyphenols protect plants, they protect us in a similar way by acting as antioxidants to help combat inflammation and aid in supporting immunity through their activation of key genes. They also play a key role in gut health by helping to defend against bad bacteria while increasing the production of good bacteria. What are the health benefits of consuming polyphenols? Polyphenols should be considered essential nutrients since we know they function as activators of key gene transcription factors such as AMP-Kinase and support the following benefits: What is responsible for all the benefits of polyphenols? Polyphenols, at adequate nutritional intakes, support the activation of AMP-Kinase. Think of AMP-kinase like a genetic master switch for your metabolism. The greater its activity the longer your health span. Which foods contain polyphenols? The more colorful the plant, generally the higher the polyphenol content. This is why fruits, especially berries, and vegetables are good sources of polyphenols. Nonetheless, the levels of polyphenols occurring in fruits and vegetables is only between 0.1 and 0.2 percent by weight. Polyphenols are also found in cocoa, legumes, spices, and plant derived beverages such as tea, coffee and wine. How much should people consume? The answer depends on your personal goals. There are reported benefits that come with consuming anywhere between 500mg to 1,500mg of polyphenols per day. I recommend aiming for a minimum of 1,000mg per day for general wellness. To give a sense of what 1,000mg of polyphenols per day looks like, it could be approximately 5 ½ cups of broccoli, 1 ½ cups of blueberries, 2 ¼ cups of strawberries, or a combination of various fruits and vegetables. A good rule of thumb is that consuming 10 servings of vegetables and fruits per day will provide about 1,000mg of polyphenols per day. Can you get enough polyphenols through your diet? Only 1 out of every 10 adults in the U.S. meets the recommended intake of fruits and vegetables (5 servings per day) let alone the 10 servings per day that I recommend. Unfortunately, the fruits and vegetables that are usually consumed tend to be high in carbohydrates and low in polyphenols. Examples would include bananas and potatoes that can rapidly increase blood sugar levels leading to increased insulin levels. This is why supplementing with purified polyphenol extracts will have the least adverse effect on blood sugar levels. Are some polyphenols better than others? Yes. There are about 8,000 known polyphenols from a wide variety of sources. I consider the best dietary sources are from the blueberry family. The polyphenols in the blueberry family include: American blueberries, Russian blueberries (bilberries), and the Patagonia blueberry (maqui berries). Maqui berries have the highest concentration of a subclass of polyphenols called delphinidins which are water-soluble, meaning they are more likely to get into the blood and have been shown to help support improved blood sugar levels and reduced oxidative stress in clinical studies. What is Maqui? Maqui Berry is the richest antioxidant source in the world, having three times more antioxidants than blackberries, blueberries, strawberries and raspberries. Furthermore, maqui berries are the richest known source of delphinidins. Why extracts over powder or juice? Polyphenol extracts significantly increase the levels of polyphenols and reduce their carbohydrate content. Extracts are more concentrated and purified than simply a juice or a dry powder made from a juice. With extracts, the dry powder of the fruits is further extracted to increase the polyphenol content. For the most purified extracts (such as MaquiRx), the final concentration step involves a complex purification process that produces a refined extract that has about a 40% concentration of polyphenols by dry weight. Such extracts from maqui berry have 14 times more delphinidins compared to common blueberries. Maqui berry extracts have been shown to help activate AMP-Kinase which plays a key role in energy balance and metabolism. Activation of AMP-Kinase is the genetic master switch that controls appetite, blood sugar, lipid levels, reduction of inflammation, and repair of damaged tissue. Research has shown that delphinidins in purified maqui extracts can enter the blood more easily than other polyphenols, thus supporting activation of AMP kinase. Is there a blood test to measure how many polyphenols I need? There is no specific test to measure polyphenols in the blood since their lifetime in the body is short. That said, there is a standard test you can take to gauge whether you are taking enough. This is called hemoglobin A1c (HbA1c). HbA1c is a measure of the circulating levels of blood glucose over a 3-month period of time. If you can maintain a HbA1c level between 4.9-5.1% you are probably doing a good job getting enough polyphenols through diet and supplementation. If your HbA1c levels are higher, you probably need to add more polyphenols to your diet. Dr. Sears recommends consuming 1000mg of polyphenols a day. Each maqui capsule supplies 120mg of polyphenols. Does that mean you need 8 capsules per day? No. Ideally your polyphenol intake should come from a combination of both food and supplementation. It really depends on how much you think you can consume in your diet. The more fruits and vegetables you consume following the Zone Diet, the less polyphenol extracts you need. When will people start seeing the benefits after they begin to supplement? Generally within 30 days of using MaquiRx you’ll begin to notice benefits in the improvement of your metabolism. Are there any side effects to supplementing with polyphenols? No, as long as the polyphenols are highly purified such as MaquiRx and you can keep your HbA1c in the desired range of 4.9-5.1% there will not be any issues. At lower levels of HbA1c there is the possibility that the body may increase the secretion of cortisol to increase blood sugar levels. This is common for individuals following ketogenic diets. How long do you have to take it? Polyphenols should be considered essential nutrients that must be supplied by the diet for a lifetime.{{cta('b55efb49-3acd-41bc-ac18-721609a63a24')}}
Beyond Cholesterol: The Real Link Between Diet and Heart Disease
One of the best ways to live longer is to reduce your likelihood of dying from a heart attack since it continues to be the #1 killer in America. If we could prevent heart disease tomorrow, it is estimated that the average life expectancy of every American would increase by ten years. We are led to believe by extensive drug marketing that elevated cholesterol is the cause of heart disease. Unfortunately, about 50 percent of the people who are hospitalized with heart attacks have normal cholesterol levels. What’s more, 25 percent of people who develop premature heart attacks have no traditional cardiovascular risk factors at all. So what if cholesterol was only a minor, secondary player in developing heart disease? The Cholesterol Hype Cholesterol does have a role in heart disease, but it is a secondary factor that plays a far lesser role in fatal heart attacks than the marketing of drug companies leads you to believe. It has been known since 2001 that oxidized LDL is a far better predictor for the development of atherosclerotic lesions than the traditional measurement of LDL (1). But it was also at this time that the first statin studies began to appear. This gave the pharmaceutical industry a patented drug to “prevent” heart disease but unfortunately statins could not specifically lower oxidized LDL. Furthermore, the LDL story was such an easy story to tell because it could be summarized “if your cholesterol levels are high, you are going to die”. That marketing statement ignored the fact that the most common drug (i.e. aspirin) to prevent heart attacks had no effect on reducing cholesterol. Today lowering LDL cholesterol (but not necessarily lowering oxidized LDL) is the number-one priority of every cardiologist in America. Various epidemiological studies have found that increased serum cholesterol levels occur more often in heart disease patients. But that increase is only 5 to 10 percent higher in those who develop heart disease than those who don’t. This doesn’t help explain why about half the people who die from heart disease don’t have elevated LDL cholesterol levels (less than 130 mg/dl). It also means that high LDL cholesterol is not a very good predictor of heart disease. On the other hand, a very different picture emerges if you look at the levels of oxidized LDL levels. You can see a very striking relationship in the prediction of heart disease with increasing levels of oxidized LDL levels (1). Even so the best way to lower oxidized LDL is not a statin, but high-dose polyphenol extracts (2), since they have anti-oxidant properties to help combat oxidation. Unresolved Cellular Inflammation: The Reason Heart Disease Kills A heart attack is simply the death of the muscle cells in the heart due to lack of oxygen caused by a constriction in blood flow. If this lack of oxygen is prolonged, and enough heart muscle cells die, your heart attack becomes a fatal one. What causes that constriction in blood flow is the rupture of soft vulnerable plaques that line the artery. Although you can’t see them, when they rupture they release a mass of cellular debris that accelerates the clotting process to stop blood flow and therefore stop oxygen from being delivered to the heart. The reason heart disease remains the primary killer of Americans is not due to cholesterol, but unresolved chronic inflammation in the arteries that causes these soft vulnerable plaques to rupture. You may be asking yourself, “What on earth is unresolved cellular inflammation?” This is simply inflammation that falls below the threshold of perceived pain. That’s what makes it so dangerous. You have no indication it is present and therefore you make no effort to reduce it. This inflammation results from an increased production of inflammatory mediators such as eicosanoids. Statins have no effect on reducing eicosanoid levels in the body. Eicosanoids, Resolvins, and Heart Disease Eicosanoids are the hormones that intensify inflammation. You need some to activate the immune system, but in excess they promote cellular inflammation. These hormones are generated by the combination of high levels of insulin and omega-6 fatty acids in your blood. On the other hand, resolvins are the hormones that resolve inflammation. These hormones are generated by the levels of omega-3 fatty acids in your blood. You need to have both eicosanoids and resolvins in the proper balance in order to be in a state of wellness because you have to turn on inflammation as well as turn it off. Unfortunately, most of us produce too many eicosanoids, which leads to increasing levels of unresolved cellular inflammation and eventually to chronic diseases like heart disease. Managing Unresolved Cellular Inflammation The Zone Diet was developed primarily to reduce the overproduction of eicosanoids. Adequate levels of omega-3 fatty acids in the diet (usually requiring supplementation) will ensure adequate levels to promote the formation of resolvins. A variety of factors forge the linkage between unresolved cellular inflammation and fatal heart attacks. First of all, eicosanoids make soft vulnerable plaque more likely to rupture. Eicosanoids act as powerful constrictors of your arteries and can lead to a vasospasm, a potentially fatal cramp or “charley horse” that prevents blood flow to the heart. Vasospasm is the second cause of fatal heart attacks. In addition, lack of sufficient levels of omega-3 fatty acids in the heart muscle can also lead to a fatal heart attack caused by chaotic electric rhythms in the heart. This condition, called sudden death, accounts for more than 50 percent of all fatal heart attacks. How can you tell if you have the right balance of eicosanoids to resolvins for heart health? That knowledge comes from the AA/EPA ratio in the blood. Arachidonic acid (AA) is the building block of eicosanoids and eicosapentaenoic acid (EPA) is the building block of resolvins. You want to maintain that AA/EPA ratio close to 1.5, and ideally have about 4 percent of your total fatty acids in the blood consisting of EPA (3-5) How The Zone Can Help Promote A Healthy Heart For optimal heart health you need the appropriate balance of eicosanoids to resolvins. This is why I recommend a multi-factorial dietary approach. This entails the Zone Diet, omega-3 fatty acids, and polyphenol extracts. The Zone Diet can help reduce the overproduction of eicosanoids. Consuming adequate levels of omega-3 fatty acids can help increase the production of resolvins and the use of maqui polyphenol extracts can help minimize oxidized LDL (2). This three-part dietary system or what I call the Zone Pro-Resolution Nutrition system will all be described in greater detail in my upcoming book, The Resolution Zone.{{cta('14dee37e-1816-403a-a6e8-a67c8b9cf45b')}} References Holvoet P, Mertens A, Verhamme P, Bogaerts K, Beyens G, Verhaeghe R, Collen D, Muls E, and Van de Werf F. “Circulating oxidized LDL is a useful marker for identifying patients with coronary artery disease.” Arterioscler Thromb Vasc Biol 21:844-848 (2001) Davinelli S, Bertoglio JC, Zarrelli A, Pina R, and Scapagnini G. “A Randomized Clinical Trial Evaluating the Efficacy of an Anthocyanin-Maqui Berry Extract on Oxidative Stress Biomarkers.” J Am Coll Nutr 34 Suppl 1:28-33 (2015) Sears B. “Omega-3 fatty acids and cardiovascular disease: Do placebo doses give placebo results?” CellR4 5:e2302 (2017) Sears B. “Omega-3 fatty acids and cardiovascular disease: Dose and AA/EPA ratio determine the therapeutic outcome.” CellR4 6:e2531 (2018) Sears B. “Appropriate doses of omega-3 fatty acids for therapeutic results.” CellR4 6: e2578 (2018)