By Carla Lord

Sure, we want our hair to look like that of our favorite celebrities, from Sarah Jessica Parker to Beyoncé to Jennifer Aniston to Rihanna. But without a Hollywood budget, it can be hard to know how best to care for our tresses. From musicals about it to controversies about its length, our hair makes a statement, and it can be an important part of who we are—whether we decide to wear it long or shave it all off. (Britney, anyone?) But what is hair, really, and how can we make the most of it?

A brief introduction: a head of hair generally has 100,000 to 150,000 strands of hair, with each strand going through its own life cycle. We lose about 50 to 100 hairs per day. And while that may sound like a large amount, it’s actually quite fortunate for us. Imagine if every strand had the same life cycle—they’d fall out together and grow back together! Hair is made primarily of a protein called keratin, which is also found in our nails and even in the horns and hooves of animals. Hair also contains water; fats known as lipids that come from our sebaceous glands and give our hair luster and elasticity; and melanin (the pigment that gives our hair its color—in fact, as we age, our hair tends to turn white or appear grey due to the loss of this pigmentation).

Hair is only nurtured for a short time in the follicle, which is deep down in our skin (in the dermis), and by the time we see our precious locks, they’re actually no longer alive! Of course, we can still treat our hair with a healthy dose of TLC to keep it strong and beautiful. Here are a few handy tips for healthy hair.

Look for products that suit your hair type. Natural, organic products often do not contain man-made chemicals and products that, over time, do more damage than good. A word to the wise: If you see petrolatum (or its various forms), mineral oil, or even paraffin in the ingredients list, be aware that those are forms of petroleum! There are dozens of natural products on the market nowadays, so look for ingredients such as biotin; vitamins A and E; papaya; and oils derived from carrot, jojoba, or coconut, among many others. Rosemary and tea tree oils can be found in many natural products that fight dandruff, excessive dryness, and scalp irritations.

Be gentle with your hair. Although dry hair is incredibly strong—some studies have found that a single strand can withstand up to 100 grams’ worth of weight—it has its limits. When hair is wet, it’s at its weakest; and therefore, more damage can be done after a shampoo, shower, or swim. Avoid stressing your hair when it’s wet, such as exposing it to harsh brushing. If you’re an avid swimmer, take a swimming cap along for extra protection. This will not only protect against water damage but sun and chemical damage as well.

Cool down. Don’t kick your hair while it’s down—try to let your hair dry without added heat. Hair dryers give off excessive heat, and as we previously mentioned, wet hair is weak. Heat, in general, can be quite damaging, so it’s recommended that you avoid the use of curling or flat irons. Heat and rays from the sun can be detrimental and can actually cause hair to lose its color with prolonged exposure. Also, when shampooing and rinsing, try to use cooler rather than hotter water. You might also save on your gas or electricity bill, too!

Treat your body right, and your hair will follow. That means exercise (try Slim in 6®, 10-Minute Trainer®, Turbo Jam®, or Yoga Booty Ballet®), eat healthily, hydrate, take your vitamins (try ActiVit® Multivitamins), and get enough rest. All roads to good health really do lead back to these essentials. The roots of our hair get a blood supply too; therefore, what you put in your body has a direct correlation to your hair’s health from the outset. We can’t stress enough that a healthy and fit you means a healthy and fit entire you, including your hair, as well as your skin, nails, and outlook.

Find a knowledgeable stylist. While all of the tips you’re reading now will provide a good basis, a stylist can give you more specific help with your particular hair type, and can help keep you informed, from when you need a trim to what hairstyles will work best for you. And, even at home, you can give your hair “spa days.” This doesn’t mean you need to wash your hair in Evian as it’s been reported that Demi Moore has done. It can be as simple as deep conditioning your hair and taking time to give your scalp a gentle massage. Gentle brushing (dry hair, of course) can stimulate blood circulation in the scalp, which promotes healthier, more fortified hair follicles.

P90X – P90X Plus – Power 90 Workout – Tony Horton – Shaun T Rockin Body – Ab Workout – Turbo Jam – Workout DVDs

By Steve Edwards

This month, Canadian officials announced that they are going to declare a chemical as toxic. This chemical is widely used in plastics for baby bottles and food and beverage containers, and as a lining for food cans. This is the latest scare of what’s becoming a long list of concerns surrounding plastic. Let’s take a look at plastic, its history, usage, and concerns, and what we can do to best protect ourselves from something practically unavoidable in our everyday lives.

Why plastic?
In the iconic 60s film, The Graduate, the protagonist, Benjamin, is being tutored on how to best make his fortune. One of his would-be mentors offers him one simple word of advice, “plastics.”

The definition of plastic comes from Greek and Latin roots and means, essentially, something capable of being molded. Modern plastic was invented in 1855, when Alexander Parks mixed pyroxylin, a partially nitrated form of cellulose (cellulose is the major component of plant cell walls), with alcohol and camphor. This produced a hard but flexible transparent material, which he called “Parkesine.” The first plastic based on a synthetic polymer was made from phenol and formaldehyde, with the first viable and cheap synthesis methods invented by Leo Hendrik Baekeland in 1909. This product, known as Bakelite, paved the way for the oil-derived stuff we now see almost everywhere. Subsequently, poly (vinyl chloride), polystyrene, polyethylene (polyethene), polypropylene (polypropene), polyamides (nylons), polyesters, acrylics, silicones, and polyurethanes are amongst the many varieties of plastics we come into contact with daily.

Plastics were big in the 60s, but the advice young Benjamin received was sound, if making a fortune was his goal. Over the next few decades, plastic took the place of many more natural materials and wove its way into almost every aspect of our lives. Now we live under it, sleep on it, drive it, wear it, sit on it, eat off of it, drink out of it, breathe through it, etc., etc. Plus, it seems as though anything that isn’t plastic these days comes wrapped in it. It’s so prevalent that the chances that you are right now touching a form of plastic are approximately 100 percent.

Is plastic safe?
Since the word plastic covers many substances, it’s hard to answer that question. Petrochemical plastic has dangers associated with it from the get-go, since the waste from manufacturing is toxic and needs to be dealt with carefully. Additionally, this type of plastic doesn’t biodegrade, at least not in a time frame that is meaningful to human existence.

On all fronts, plastic creates a challenge. Manufacturing and recycling plastic are both potentially hazardous because many skin and respiratory problems can result from exposure and/or inhalation of fumes released during the process. Also, burning isn’t a good option because it releases a host of poisonous chemicals into the air, including dioxin, a highly toxic substance. Because it doesn’t undergo chemical decomposition, it can’t be safely disposed of, either. In fact, there is a growing flotilla of plastic in the Pacific Ocean, currently the size of Texas, that is wreaking havoc on an already stressed environment.

From the above information alone, it would seem prudent to search for alternatives to plastic. But our point is to discuss more imminent potential health problems, such as whether or not we’re going to get cancer from eating off of it, or if we should let our infants suckle it.

Essentially, plastic in one kind or another has always been a moving target. Research will suggest a problem and manufacturers will alter the targeted plastic to avoid the crosshairs. Plastic proponents will cite a reasonably long track record of safety to defend their position. Detractors say that we’re masking the problems it’s creating and blaming these problems on other things. The bottom line is that it’s hard to make any definitive conclusions.

The latest news
This latest scare is over a chemical called bisphenol A, or BPA. It shows up as symbol #7 on the bottom of various hard plastic items, including water bottles and baby bottles. A report from the United States Department of Health and Human Services’ National Toxicology Program endorsed a scientific panel’s finding that there was “some concern” about neural and behavioral changes in humans who consume BPA.

Just how strong a statement is “some concern”? “If the government issues a finding of toxic, no parent in their right mind will be using products made with this chemical,” said Rick Smith, the executive director of Environmental Defense, a Canadian group that has been campaigning against BPA, to the New York Times. “We will be arguing strongly for a ban on the use of this chemical in food and beverage containers.”

Others weren’t so quick to jump on the bandwagon. “In my experience working with bisphenol A, it’s a relatively benign chemical,” said Professor Warren G. Foster, director of the Centre for Reproductive Care and Reproductive Biology at McMaster University in Hamilton, Ontario, to the Times. “There’s room here for a lot more research.”

The level of alarm here is hard to gauge. Not long ago, we were warned about the dangers of cheaper, nonreusable plastic beverage containers. This was briefly after we’d been warned about Styrofoam. And neither of these controversies has gone away; they’ve just been redirected. Styrofoam now has “safer” formulations and cheap plastic beverage containers now come with a “one time use” distinction.

However we decide to treat the latest news, we should realize that all plastic is under suspicion. There has been no definitive evidence either way on any of it. And while common sense tells us that we should consider other options, not all of those have been proven to be 100 percent safe, either. Remember what we now know about lead pipes?

Our lucky 7: the best-guess scenarios for safety
Since it’s all under scrutiny, there is no best piece of advice to give out. But based on the latest science, along with some anecdotal lore and a dose of common sense, here are our recommendations for avoiding potential risks.

Avoid plastic when possible. Drink and eat off of glass or ceramic material, especially food and beverages that are hot. While debated, heat seems to break down plastic, allowing more of the nasty stuff to get into our consumables.

Don’t reuse plastic water and/or soda bottles. These container bottoms have a #1 stamped on the recycling symbol. They don’t contain BPA but break down easily when washed, especially at high temperatures like those in the dishwasher.

Hand wash all plastic containers. Portable beverage carriers, like bike bottles, should not be put in the dishwasher because doing so can degrade the plastic. This can be tricky because the small openings require thorough cleaning to get rid of bacteria buildup. While bleach can effectively kill this bacteria buildup, it has other health issues associated with it. It’s best to make sure to wash these bottles immediately after using them.

Don’t put plastic in the microwave. Even “microwave safe” plastics may leach hazardous materials. Don’t use plastic wraps, either. Phthalates, the last targeted elements in plastic wrap, were outlawed in 2006; but companies don’t list what’s in plastic wrap, so you’re taking a risk by using it. Using glass containers with a paper towel covering is your safest option.

Use stainless-steel water bottles. Many companies are jumping on this bandwagon. Sigg and Klean Kanteen are two popular ones.

Use silicone pacifiers and nipples instead of rubber or latex. The latter may leach nitrosamines, chemicals linked with cancer.

Unlucky #7. This is your magic BPA number and can be found stamped on the bottom of offending bottles—baby bottles are major offenders but also include some of the ultra-popular Nalgene-type water bo
ttles. The #7 doesn’t necessarily mean that bisphenol A is present but it may be. The Nalgene Web site will keep you abreast of the latest developments. For baby bottles, make sure you do your research.

P90X – P90X Plus – Power 90 Workout – Tony Horton – Shaun T Rockin Body – Ab Workout – Turbo Jam – Workout DVDs

By Joe Wilkes

Salt: No fat. No calories. Not to mention, delicious! What’s not to love? Well, as most of us know, too much salt can be a major contributor to high blood pressure, which can lead to heart disease, stroke, or kidney disorders. But our bodies also need a certain amount of salt every day as it is required by all cells to maintain fluid balance, and it is vital for proper nerve and muscle function. And as salt is excreted mainly through urine and sweat, the most intense exercisers need even more of it to maintain a proper balance. So how much salt should we be consuming? Read on to find out how much salt you should consume plus where extra salt gets hidden in food and some tips on how you can reduce your sodium consumption.

How much salt do we need?
While it varies with each person, depending on their age, size, activity level, etc., it is generally agreed that our bodies need about 500 mg of sodium a day for proper functioning. That’s about a quarter of a teaspoon of table salt (sodium chloride, the most typical source of sodium). The federal government recommends a daily maximum of 2,400 mg of sodium. Most of us average about 5,000 mg of sodium per day—10 times as much as our bodies require and more than twice what’s recommended. So unless you’re working out A LOT and excreting excess sodium, you may be getting way more than you need, which can lead to the myriad health problems associated with high blood pressure. The American Medical Association has estimated that a 50 percent reduction in sodium usage in processed and restaurant food could save 150,000 lives every year. But even if you don’t believe in or care about the medical repercussions of excess salt consumption, how about this little tidbit? It is estimated that most of us are carrying around an extra five pounds of water weight, retained simply because of too much salt in our bodies. Drop five pounds of water weight just by passing up the salt shaker? Sounds like a good deal to me!

Where salt hides . . .
But passing up the salt shaker may not be enough. Almost all processed foods contain high levels of sodium. For example, that Quarter Pounder with Cheese at McDonald’s will pump you with almost 1,200 mg of sodium, more than twice what your body needs and half of the government’s daily recommendation. But even if you eschew the burger for its fat and calories, there’s salt in other places too. One cup of Cheerios contains 200 mg of salt, so you’re kicking off your day with 8 percent of your sodium recommendation.

Why so much salt? Salt has been used as a preservative for centuries to cure meats and pickle vegetables, among other uses. And while we have developed new preservatives over the years, salt has other advantages as a food additive. It can thicken soups and sauces. It can make breads, cookies, and crackers moister. It can enhance certain flavors like sweet and sour and can mask other flavors, like chemical additives in soft drinks. So even if you’re steering clear of salty treats like pretzels, pickles, and popcorn, you may find you’re getting a fair amount of sodium from food items that don’t even taste salty, if you check labels carefully.

Also, if you tend to purchase a lot of diet or light foods, you may find that they have pretty high sodium levels. By adding extra salt, manufacturers can make food taste better yet still advertise them as low-calorie, low-fat products. Extra salt can also be snuck in the ingredient list under different names, such as monosodium glutamate (MSG), sodium caseinate, trisodium phosphate, sodium ascorbate, or sodium bicarbonate (baking soda). So even if salt isn’t in the ingredient list or spread out over the ingredient list under different names, it’s worth checking the overall sodium content on the nutrition label to determine the total sodium content. And don’t forget to take the serving size into account. Many food manufacturers will say that their product contains several tiny servings of salt instead of a couple of regular servings to minimize the less savory elements of the product’s nutritional profile.

How to avoid the salt traps
Shake the shaker. How many times have you seen yourself or someone you know be served a plate of food and mindlessly begin salting it, before even tasting it? I know I’ve been guilty of it. I love salt and can think of few meals that couldn’t be improved by adding salt. But at least taste your food first before you add salt—especially in restaurants, where for top chefs to fast-food flippers, salt is often the secret ingredient, and adding more of it is probably unnecessary. If you do think it needs a little salt, shake a little salt into the palm of your hand, so you can at least eyeball the amount you’re going to eat (not to mention that it’ll save your dish from the old unscrew-the-top-of-the-salt-shaker prank). At home, think about dumping the salt shaker and switching to a saltcellar. A saltcellar is a little covered bowl that holds salt. That way you can visually measure a little pinch and not shake out an unknown amount over your food. You might also consider switching to sea salt, or for the gourmets, one of the fancier fleur de sel products on the market. Sea salts generally contain trace amounts of minerals like iron, potassium, calcium, magnesium, and/or zinc. This doesn’t boost the nutritional profile of sea salt (try nutritionals like ActiVit® or Core Cal-Mag™ for effective mineral supplementation), but it offers a more complex flavor so that less may taste like more.

Take processed meats out of the process. And I’m devastated to say, this includes bacon. Just two delicious slices contain about 400 mg of sodium. One beef hot dog contains 600 mg of sodium (a quarter of the recommended allotment) and a turkey dog is only a little better at 500 mg. One slice of bologna gets you about 300 mg. Most turkey breast lunch meat is as bad as bologna. And if it’s labeled smoked, oven-roasted, mesquite, etc., it’s usually code for extra salty. Try looking for the low-sodium varieties or save money by roasting your own whole turkey breast, so you can control the salt content.

Soup’s off. Soup is a great low-calorie meal or snack. Unless it’s a creamy variety, it’s usually low in fat and a good vegetable delivery system. But watch out for the salt content! One cup of Campbell’s Chicken Noodle Soup contains 1,780 mg of sodium. That’s almost three-quarters of your daily allowance. Their Healthy Request version is better. A cup of that has 940 mg of sodium. You might think about making your own chicken broth from scratch using fresh vegetables for flavor instead of salt. Make a big batch and freeze or can it for later.

Freeze out the frozen dinner. Men’s Health magazine recently published a survey about some of America’s saltiest foods and found that Swanson’s Hungry Man XXL Roasted Carved Turkey packed in a whopping 4,480 mg of sodium. That’s approaching 2 days’ worth. It also has 1,360 calories and 70 grams (more than a day’s worth) of fat, so there’re plenty of reasons not to eat this dish. But several of the lean frozen meals on the market also contain high levels of sodium to make up for the lack of fat or sugar for flavor. And frozen pizza? Fuhgeddaboutit! Two slices of pepperoni will run you about 1,000 mg of sodium.

Can the canned vegetables. Or at least the ones that aren’t low-sodium. Manufacturers add as much as 1,200 mg of salt to a can of vegetables for flavor and preservation. Try buying no-salt-added varieties or frozen veggies, which usually have less salt. Or at the very least, make sure to drain the canned veggies well and rinse them in water to try to get some of the salt out.

The usual suspects. I won’t even bother depressing you with how much salt the fast food restaurants put in their food, even the healthier ones. I found out that a single flame-grilled chicken breast from my much-loved El Pollo Loco has 617 mg of sodium. Adding up the sodium from my sides of pint
o beans, mashed potatoes, and trips to the salsa bar, and my “heart-healthy” grilled chicken meal has racked up over 3,300 mg of sodium. No wonder I have dry mouth all night when I eat there.

No salt? No problem.
So the most important thing to do is check the labels of everything you eat and make sure you’re not getting more salt than you bargained for—or as I call it, committing to a life of bland, joyless eating. But, with a little ingenuity, you can find ways to replace salt with other flavors or at least maximize the enjoyment of the salt you do allow yourself. It’s also important to remember that as you start to remove salt from your diet, your palate may miss it a lot at first, but if you stick with it, you’ll be amazed how much better food starts to taste as you get the salt monkey off your back. Here are some ideas for replacing salt with flavor.

Herbs. And let me say for the record, I know every article about sodium talks about Mrs. Dash, but I don’t think it tastes very good. I’d much rather have fresh herbs, either from my local farmers’ market or my balcony garden. With herbs like basil, rosemary, oregano, thyme, chives, etc., I chop a bunch of my favorites on Sunday and keep them in a zip-lock bag in my fridge for when I want to sprinkle a little flavor on something. Fresh herbs give foods a lot of zing, and it’s fun to experiment with different flavor combinations. Some of the herbs even have their own beneficial properties.

Heat. As much of a salt addict as I am, I’m even more of a hot tooth. And the good news about that is that most spicy peppers and hot sauces are actually good for you, or at the very worst not bad for you. Some hot sauces add too much salt, so it’s label-reading time again, and the peck of pickled peppers are better left to Peter of the rhyme. Besides, once you start enjoying chopped fresh (not pickled) jalapeños, you’ll wonder why you ever liked those salty old pickles. If you’re lucky enough to live in a city with a Penzey’s or a similar spice specialty store, they are a great resource for coming up with salt-free seasonings, rubs, and exotic paprikas and curries to give your dishes flavor without a side of hypertension. Another tip while you’re weaning yourself off the salty stuff is to make your own seasoned salt blend. Mix a batch with a small amount of salt plus a combination of your favorite herbs and spices. Every time you make a new batch, decrease the ratio of salt to spice a little until, one fine day, you’re not including any salt at all. It’s like a nicotine patch for saltaholics.

Citrus. While your taste buds devoted to salt may be crying foul, you can delight the sour part of your palate by adding more tart flavors to your food. I’m a big fan of those little plastic lemons and limes (Sicilia is a good brand) full of juice that you can keep in your fridge for a little squeeze of flavor when you don’t feel like chopping up the whole fruit. I avoid the reconstituted juices though—they taste a little funky to me. Think about what other veggies, sauces, or dishes could benefit from a little bit of juice. I love lemon juice on rice or couscous. It makes me totally forget about high-sodium soy sauce.

Other condiments. Other good options from the condiment aisle include mustard, vinegar, and no-salt-added ketchup to make your sandwiches perk up when you’re using low-sodium lunch meat and bread (yep, you gotta check the bread labels too). You can get out the blender and make your own spreads by grinding up ingredients like roasted red peppers (low-sodium variety, of course), chickpeas for hummus, or whatever other foods your imagination can come up with. Who needs the salt?

P90X – P90X Plus – Power 90 Workout – 10 Minute Workout – Shaun T Rockin Body – Ab Workout – Turbo Jam – Workout DVDs

We have had a few questions asked about the P90X workout and if its still worth buying over the other workouts we sell. The answer is YES! If you don’t have the P90X system, then it is still suggested over many of the other workout routines. Obviously P90X isn’t for everyone and not everyone can do it. There are other workout dvds that will help those who are out of shape, or have other physical issues that would prevent them from using p90x fully.

One of the new workouts produced by Tony Horton is the 10 Minute Trainer, which most people love because if you have problems finding the time to workout, then all you need is 10 minutes. 10 minutes every day is all you need to get a great workout with Tony. Not only is the workout geared for those who have busy schedules but it also has different difficulty levels to help those who are not as strong as others.

So whether you haven’t tried the P90X system or are currently working out with the 10 minute trainer, one thing can be assured, that working out with Tony Horton will get you in the best shape of your life!