Sally’s Story

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Sally’s Secret

‘People always want to know my ‘secret’ and I’m always willing to share it with them!’ Sally Vasquez

Like most working mothers I typically have very little time for myself. I work full time as a medical assistant and didn’t have the energy at the end of each day to spend with my three children. I tried time and time again to lose weight but always failed. I was frustrated because I really tried hard to make it work.

I was so excited to find the HealthyFix program! The fact that it was so simple made my husband want to try it with me. The changes I’ve made have transformed my body; I lost 44 pounds and have gone from a size 18 to a size 6. My husband Eddie also lost weight with me, which made it even more fun. The most exciting thing is that I have kept my weight off for over a year!

I never had a weight problem until I turned 14. It really hit me hard when one of my relatives told me I was fat. Although I knew I was attractive, those comments hurt my self-confidence. That is when my obsession with dieting began. As hard as I tried I could not lose weight. Out of desperation I started taking diet drugs. I did lose weight but didn’t feel healthy. So I stopped taking them and started exercising and trying to eat less.

Years passed and I struggled to keep my weight down. With my first child the weight started creeping back. By the time my third child was born I was the largest I had ever been at size 18. I tried exercise and diet but nothing worked. The harder I exercised the more frustrated I would get because I couldn’t lose weight.

Then one day I saw my sister-in-law, Lisa, who I had not seen in a long time. I was amazed how fit she looked. I wanted to know how she did it. She told me how HealthyFix had changed her life. She not only lost her weight but became a certified nutritional consultant. Much to my amazement she was so fit she was competing in fitness competitions. It was not my goal to be a fitness competitor; I just wanted to stop constantly struggling with my weight. Since HealthyFix had worked so well for Lisa I decided to give it a try.

Lisa helped me understand the importance of a balanced diet and the importance of not starving myself. She also assured me the HealthyFix supplements would help me stay on track with my eating and exercise since they are designed and manufactured from natural foods. It was great to know I wasn’t taking a ‘diet pill’ and I felt really good about taking the supplements three times a day.

I was encouraged to eat normal foods. HealthyFix made it simple for me by telling me to eat a fist size of protein and carbohydrates at each meal. I was told to add healthy fats such as fish, olive oil, nuts and seeds. My goal was to focus on eating foods that are not processed; foods that were as close to the natural state as possible. I didn’t have to eliminate any foods or follow a strict eating plan. After a short time I noticed that I began craving healthy foods more than I ever had. Every other diet had restricted me from eating certain foods so the HealthyFix program was true freedom for me!

After six weeks I noticed my clothes getting looser! The best part was that I felt more energetic and began to exercise more. Since I didn’t have time to go to the gym, I used a treadmill and stair stepper at home. I also did sit ups. My consultant gave me tips on eating healthier. Without much effort I stopped drinking so many sodas and began drinking more water.

Everyone began to notice my transformation and wanted to know my ‘secret’. That encouraged me even more. The inches and pounds really started melting away. After four months I was down to 148 pounds. Not only did I lose all the weight but I also won $500 in the HealthyFix Transformation Contest.

Today I continue to work out, eat right and take HealthyFix supplements. I am excited about the way I look and feel! I do Pilates two or three times a week and actually look forward to exercise. I am thrilled to be back in shape and am confident I know the secret to staying that way. I am not shy about sharing with others what worked for me and love helping others see how easy it is to lose weight and keep it off. It all starts with nutritional balance!

Health and Fitness Magazine Story Published January 2005

Order the HealthyFix Solution now!

My Day:

15 – 30 minutes before each meal – EnergyFix, SlimFix,  Veggi Fix

Breakfast – 100% whole-wheat toast with natural peanut butter

Snack at 10 AM – fresh fruit

Lunch – either a sandwich or a ProteinFix smoothie

Snack at 3 PM – fresh fruit or fresh veggies

Dinner – Fish (salmon or cod), broiled chicken, steamed veggies, sweet potato or rice


*Results vary – you may lose more or less.  These participants began exercising after being on the program a short time.  These statements have not been evaluated by the food and drug administration.  These products are not intended to prevent, diagnose, treat or cure any disease.



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Black Pepper Helps Your Gut!

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black-pepper-1Black pepper (Piper nigrum)stimulates the taste buds in such a way that an alert is sent to to the stomach to increase hydrochloric acid secretion, thereby improving digestion. Hydrochloric acid is necessary for the digestion of proteins and other food components in the stomach. When the body’s production of hydrochloric acid is insufficient, food may sit in the stomach for an extended period of time, leading to heartburn or indigestion, or it may pass into the intestines, where it can be used as a food source for unfriendly gut bacteria, whose activities produce gas, irritation, and/or diarrhea or constipation.

Black pepper has long been recognized as a carminitive, (a substance that helps prevent the formation of intestinal gas), a property likely due to its beneficial effect of stimulating hydrochloric acid production. In addition, black pepper has diaphoretic (promotes sweating), and diuretic (promotes urination) properties.

Black pepper has demonstrated impressive antioxidant and antibacterial effects–yet another way in which this wonderful seasoning promotes the health of the digestive tract. And not only does black pepper help you derive the most benefit from your food, the outer layer of the peppercorn stimulates the breakdown of fat cells, keeping you slim while giving you energy to burn.

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What’s so great about coconut oil?

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Save 25% coupon code “MCT25”

Coconut oil comes has become very popular these days.  Is it as good as people say it is?  Since coconut oil from its medium-chain triglycerides (MCTs) it actually is!   This type of fat is rapidly metabolized in the liver so it’s immediately available as an energy source; it’s also easier to burn off and harder to store as fat. Some MCTs, like lauric acid, work to keep you healthy by eliminating disease-causing microbes and lowering inflammation.

Medium-Chain Triglycerides (MCTs): Extracted from coconut oil, MCTs have been shown to play an important functional role in the body. Very little MCT gets converted into body fat because MCTs are rapidly burned for energy. Studies indicate that MCTs will not increase serum cholesterol levels.

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MCTs represent an exciting new frontier in health and nutrition promising a true “fatless fat.” MCT benefits include:

  • Fast energy—Converts to energy much faster than regular oils
  • Less fat storage—Little gets stored in fat cells
  • Helps stabilize brain waves
  • Metabolized without bile—Gives gallbladder a rest
  • Maintains LDL levels
  • Lower caloric content (8.7 calories per gram)
  • May increase HDL levels
  • Improves absorption of Vitamin E, calcium, and magnesium

Unlike most other cooking oils, MCTs are extremely stable—they do not readily become oxidized. Removing the palmitic acid and other negative elements present in the coconut oil, the extraction separates the medium-chain fatty acids. The end product is concentrated in 8-carbon length caprylic acid and 10-carbon length capric acid in a blended ratio of approximately 2 to 1. Glycerin removed in the initial extraction is returned and used to esterify the MCTs. The result is HealthyFix MCT Oil.

Suggested Use: We recommend using MCTs as a supplemental oil, substituting it for some of the usual oil in your diet. It should not be used as a replacement for all the oils in your diet. Recommended use is 1-3 tablespoons per day.

Use MCTs as you would use butter, mixed with maltodextrin products such as Butter Buds®, to bring out a superior butter taste. Use MCTs on your toast, salad, for sautéing, or as a topping for entrées – let your imagination run wild! Because MCTs have a low boiling point, they should not be used for frying (which is not a beneficial cooking technique anyway).

Ingredients: 8-carbon and 10-carbon medium-chain triglycerides from coconut oil and glycerine.

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2 Things to help your Metabolism

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Should I drink more coffee and possibly move to get my metabolism going?

Thinking woman

Turns out there is two things you can do to improve your metabolic rate and increase your fat burning ability. One is easy the other may take some planning.  Drinking coffee can help.  Caffeine is a stimulant, so it raises your metabolic rate. This is why it is often an ingredient in weight-loss diet supplements. Studies have shown that one cup of American coffee can increase metabolism by about 3% to 4% for a short time.  Avoid adding sugar or artificial sweeteners as that could defeat the purpose.

Been thinking about moving?  Consider the climate you as a way to increase your health and fat burning ability.  Turns out temperature does effect your metabolism.   Your body has to work hard to maintain its optimal natural temperature. In cold weather, your metabolism must speed up to keep your body warm. And in hot weather, your metabolism has to speed up to keep you cool. People living in tropical climates have a resting metabolic rate that’s 5% to 20% higher than people living in more temperate regions, estimates show.

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Freeze Lemons

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It’s a known fact that fresh fruits and vegetable help to prevent cancer but recent studies have shown that citrus fruit, impede both ER+ and ER- breast cancer cell growth.  Life Extension Center has always taught to use as much of the food we’ve been given as close to the natural state.  This included the skin of most fruits.  Lemons are no exception.   Not only for the obvious health benefits but also for the amazing taste!  I’ts simple,  wash then freeze.  Once it is frozen you get whatever is necessary to grate or shred the whole lemon without even peeling it first.

Then sprinkle it on your salad, ice cream, soup, cereals, noodles, spaghetti sauce, or whatever. No holds barred. What you will experience is that whatever you sprinkle it on will take on a taste you may never have experienced before. Why would I do this? Because the lemon peel contains 5 to 10 times more vitamins than the lemon juice itself and the peel is the part that is usually wasted. Not only that, but the peel has an anti-microbial effect against bacterial infections and fungi helps to get rid of toxins in the body.

It’s not rocket science.   God designed the simplest foods to grow abundantly to keep us healthy.  Man always thinks he can do it better by creating synthetic version of what we already have naturally.

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Can drinking more coffee undo liver damage?

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Coffee pouring into mug surrounded by coffee beans
Drinking more coffee might help reduce the kind of liver damage that’s associated with overindulging in food and alcohol, a review of existing studies suggests.

Researchers analyzed data from nine previously published studies with a total of more than 430,000 participants and found that drinking two additional cups of coffee a day was linked to a 44 percent lower risk of developing liver cirrhosis.

“Cirrhosis is potentially fatal and there is no cure as such,” said lead study author Dr. Oliver Kennedy of Southampton University in the U.K.

“Therefore, it is significant that the risk of developing cirrhosis may be reduced by consumption of coffee, a cheap, ubiquitous and well-tolerated beverage,” Kennedy added by email.

Cirrhosis kills more than one million people every year worldwide. It can be caused by hepatitis infections, excessive alcohol consumption, immune disorders, and fatty liver disease, which is tied to obesity and diabetes.

Kennedy and colleagues did a pooled analysis of average coffee consumption across earlier studies to see how much adding two additional cups each day might influence the odds of liver disease.

Combined, the studies included 1,990 patients with cirrhosis.

n eight of the nine studies analyzed, increasing coffee consumption by two cups a day was associated with a significant reduction in the risk of cirrhosis.

In all but one study, the risk of cirrhosis continued to decline as daily cups of coffee climbed.

Compared to no coffee consumption, researchers estimated one cup a day was tied to a 22 percent lower risk of cirrhosis. With two cups, the risk dropped by 43 percent, while it declined 57 percent for three cups and 65 percent with four cups.

But the results still leave some unresolved questions.

One study, for example, found a stronger link between coffee consumption and reduced cirrhosis risk with filtered coffee than with boiled coffee.

And, while the studies accounted for alcohol consumption, not all them accounted for other cirrhosis risk factors like obesity and diabetes, the authors note in the journal Alimentary Pharmacology and Therapeutics, online January 25.

Patients also shouldn’t take the findings to mean loading up on frothy caramel lattes packed with sugar and topped with whipped cream is a good way to prevent liver disease, Kennedy cautioned. It’s also not clear exactly how coffee might lead to a healthier liver, or whether the type of beans or brewing method matter.

“Coffee is a complex mixture containing hundreds of chemical compounds, and it is unknown which of these is responsible for protecting the liver,” Kennedy said.

It’s also important to note that coffee isn’t powerful enough to counteract lifestyle choices that can severely damage the liver, said Samantha Heller, a senior clinical nutritionist at New York University Langone Medical Center in New York who wasn’t involved in the study.

“Unfortunately, although coffee contains compounds that have antioxidant effects and anti-inflammatory properties, drinking a few cups of coffee a day cannot undo the systematic damage that is the result of being overweight or obese, sedentary, excessive alcohol consumption or drastically mitigate an unhealthy diet,” Heller said by email.

Thank you to FoxNews for this report.

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Vegetarian Lasagna

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Delicious Vegetarian Lasagna

Vegetarian Lasagna


12  uncooked lasagna noodles
1/2 cup dry sherry or unsweetened apple juice
1 medium onion, finely chopped (1/2 cup)
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 large zucchini, shredded (about 4 cups)
2 medium red or green bell peppers, chopped (1 cup)
1/2 teaspoon salt
2 cups chopped fresh spinach
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 container (15 oz) reduced-fat ricotta cheese
1 cup fat-free or reduced-fat cottage cheese
1/4 cup grated Parmesan cheese
1 can (8 oz) tomato sauce
1 cup shredded mozzarella cheese (4 oz)


  • Heat oven to 425°F. Spray 13×9-inch (3-quart) glass baking dish and sheet of foil (large enough to cover dish) with cooking spray. Cook lasagna noodles as directed on package; drain.
  • Meanwhile, in 12-inch nonstick skillet or Dutch oven, heat sherry to boiling over medium-high heat. Add onion; cook 3 minutes, stirring frequently. Stir in mushrooms, zucchini, bell peppers and salt. Cook 5 minutes, stirring occasionally. Stir in spinach, basil and oregano. Cook 2 minutes. Remove from heat; drain well.
  • In medium bowl, mix ricotta cheese, cottage cheese and Parmesan cheese.
  • Place 3 cooked noodles in bottom of baking dish. Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture. Repeat layers 2 more times. Top with remaining 3 lasagna noodles, the tomato sauce and mozzarella cheese. Cover tightly with foil, sprayed side down.
  • Bake 25 to 30 minutes or until bubbly around edges. Uncover baking dish; bake 5 minutes longer or until top is light golden brown. Let stand 5 minutes before serving. Cut into squares.


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HealthyHeart & Brain

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Heart weight photo

Skepticism about modern medicine is nothing new. In an address before the Massachusetts Medical Society in 1860, the great physician and writer Oliver Wendell Holmes said, “I firmly believe that if the whole materia medica as now used could be sunk to the bottom of the sea, it would be all the better for mankind—and all the worse for the fishes.” Dr. Holmes, who was a professor of anatomy and physiology at Harvard, would doubtless be fascinated to know what we now know about certain fishes: hauling them up from the deep is good for mankind, not just for the food value they represent, but also for the medicinal value of their oils.  Order HealthyHeart use discount code HH33116

Fish oils—omega-3 fish oils, to be exact—are highly beneficial to human beings: they’re among our hearts’ best friends (see the sidebar). Ever since this was first surmised, in the 1970s, the evidence for the role of these fish oils in protecting us from cardiovascular disease—and from other diseases as well, including dementia, the metabolic syndrome, and perhaps cancer—has continued to mount. The medical literature now contains thousands of papers dealing with innumerable aspects of the effects of omega-3 fatty acids (which are components of the fish oils) on human physiology, especially as it pertains to cardiovascular disease.

Omega-3’s—Good for Heart and Brain

Glowing swirling light inside wire frame of human head (Digitally Generated)

Omega-3 fish oils are called that because they’re composed in part of omega-3 fatty acids, organic acids that have a long hydrocarbon chain with several double bonds in it, the first one at the omega-3 position (third carbon from the end). When three fatty acid molecules (of any kind) are chemically bound to a molecule of glycerol (which is an alcohol), the result is a triglyceride, or fat molecule. Almost all fats of animal or plant origin are triglycerides; if the compound is a solid at room temperature, it’s a called a fat; if it’s a liquid at room temperature, it’s called an oil.
Although triglycerides are vital to your health, they can be highly detrimental, especially to your heart and brain, if their levels in your blood become too high (in that, they’re analogous to cholesterol, another potentially dangerous substance that’s vital to your health). For good heart health, therefore, and for good brain health as well, your triglycerides must be kept under control.

Furthermore, the molecular structure of the fatty acids contained in your triglycerides makes a big difference in how those fat molecules will affect your health. The most healthful fatty acids are unsaturated ones: monounsaturated or polyunsaturated. Among the polyunsaturated fatty acids (PUFAs), the most beneficial ones are the omega-3 fatty acids, or omega-3’s.

Omega-3’s—Good for Heart and Brain

Omega-3 fish oils are called that because they’re composed in part of omega-3 fatty acids, organic acids that have a long hydrocarbon chain with several double bonds in it, the first one at the omega-3 position (third carbon from the end). When three fatty acid molecules (of any kind) are chemically bound to a molecule of glycerol (which is an alcohol), the result is a triglyceride, or fat molecule. Almost all fats of animal or plant origin are triglycerides; if the compound is a solid at room temperature, it’s a called a fat; if it’s a liquid at room temperature, it’s called an oil.
Although triglycerides are vital to your health, they can be highly detrimental, especially to your heart and brain, if their levels in your blood become too high (in that, they’re analogous to cholesterol, another potentially dangerous substance that’s vital to your health). For good heart health, therefore, and for good brain health as well, your triglycerides must be kept under control.

Furthermore, the molecular structure of the fatty acids contained in your triglycerides makes a big difference in how those fat molecules will affect your health. The most healthful fatty acids are unsaturated ones: monounsaturated or polyunsaturated. Among the polyunsaturated fatty acids (PUFAs), the most beneficial ones are the omega-3 fatty acids, or omega-3’s.

Order HealthyHeart use discount code HH33116

Government Sees the Light

Scientists affiliated with the Tufts-New England Medical Center in Boston recently undertook an exhaustive critical survey—a meta-analysis*—of this vast literature, and they published the results in two parts, each one a massively detailed report.1,2 The sponsoring organization was the Agency for Healthcare Research and Quality (U.S. Department of Health and Human Services), and both the request and the funding for these studies came from the Office of Dietary Supplements at the National Institutes of Health. That bespeaks a growing acceptance by the federal government of the value of some dietary supplements as agents with genuine medicinal value.

*The conclusions reached from a meta-analysis are generally more credible than those drawn from any individual study, because of the much greater statistical significance of the pooled data and the power of the mathematical techniques used to evaluate them. For more on this concept, see the sidebar “Lies, Damned Lies, and Meta-Analysis” (p. 26) in the article on horse chestnut extract in this issue.

Even the Food and Drug Administration has acknowledged the value of omega-3 fish oils: in November 2000, it issued a statement that said, in part, “Consumption of omega-3 fatty acids may reduce the risk of coronary heart disease.” Furthermore, it has ruled that up to 3 grams per day of DHA + EPA is safe for human consumption.1

This Sounds Fishy

The two most important omega-3 fatty acids for your cardiovascular health are DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). In nature, DHA and EPA are found mainly as components of the oils of coldwater fish, notably shad (North American), mackerel (Atlantic or Pacific), salmon (virtually all species, but especially Chinook), herring (Atlantic or Pacific), anchovies (European), and tuna (especially fresh bluefin).

Another important omega-3 fatty acid, ALA (alpha-linolenic acid), is found only in plants—mainly in walnuts, butternuts, soybeans, and wheat germ, and in certain plant oils, especially flaxseed oil but also walnut, canola, soybean, and wheat germ oils. Our bodies can’t make ALA, which is an essential fatty acid in our diet; it’s essential in part because it’s the precursor to DHA and EPA. Unfortunately, though, the conversion of ALA to DHA or EPA is too slow and inefficient for optimal health purposes. It’s therefore important that we get these molecules from fish or, better yet, from omega-3 fish-oil supplements, a more reliable source for maintaining optimal levels on a daily basis.

Tufts Team Tackles Tough Assignment

The Tufts team began by screening about 7500 abstracts of research papers (in English only) on omega-3 fatty acids. For each of the two major meta-analyses—one on cardiovascular disease (CVD) clinical outcomes and one on CVD risk factors—they chose about 800 of the most promising papers to evaluate in full. For the final, detailed analysis, they then selected those relatively few dozens of papers representing the best combination of clinical relevance and methodological quality. The two meta-analyses were closely coordinated so as to be consistent in approach and complementary in coverage.


The fatty acids in a triglyceride (fat) molecule can be the same or different (these are not omega-3’s).

The tens of thousands of individuals (most of them outside the United States) who had been enrolled in the studies fell into three categories: (1) healthy adults with no known CVD or risk factors; (2) adults at increased risk for CVD due to diabetes, hypertension, or hyperlipidemia (high lipid levels, such as cholesterol and triglycerides); and (3) adults with known CVD. Depending on the circumstances, their primary intake of omega-3 fatty acids—DHA, EPA, or ALA (the precursor that all of us get from plants)—had been in the form of dietary fish, dietary fish oils, or fish-oil supplements—or, in a small minority of the studies, in the form of dietary plants, dietary plant oils, or flaxseed supplements.

Omega-3’s Improve CVD Outcomes

In the first meta-analysis (for which 39 studies passed the inclusion criteria), the investigators looked at the association between omega-3 fatty acid consumption and clinical CVD outcomes, as well as potential adverse effects from consuming omega-3’s.1 Among their findings, first of all, were that: American men consume significantly less ALA (when expressed as a percentage of total daily energy intake) than women; that youths consume less ALA than adults; and, most significantly, that people with a history of CVD consume much less ALA than people without CVD.

The catch, however, is that, although everyone gets some ALA in their diet, only 25% of the U.S. population consumes any DHA or EPA at all (and very little at that) on a daily basis. As you will see, our cardiovascular health—especially that of the highly deprived 75%—would doubtless benefit from a reversal of this situation.

The investigators found that, overall, consumption of omega-3 fatty acids from fish or fish-oil supplements significantly reduced various CVD outcomes, mainly heart attack (fatal and nonfatal), cardiac arrhythmias, angina pectoris, stroke, and death. Furthermore, it reduced all-cause mortality, i.e., death from all causes. (This does not mean that omega-3 fatty acids can save you if you’re hit by a truck, only that, on a statistical basis, consuming them regularly will reduce your overall chances of dying within a given time frame, regardless of the cause.)

The dosages of DHA + EPA used in the studies ranged from 0.3 to 8 g/day. Adverse events (mostly mild gastrointestinal upset) attributed to consumption of these compounds were described as minor. By contrast with the DHA + EPA supplements, the evidence for benefits attributable to ALA supplements was “sparse and inconclusive.”

The investigators concluded,

Overall, the evidence supports the hypothesis that consumption of omega-3 fatty acids (EPA, DHA, or ALA) from fish or from supplements of fish oil reduces all-cause mortality and various CVD events, although the evidence is strongest for fish and fish-oil supplements.
Omega-3’s Improve CVD Risk Factors

In the second meta-analysis (123 studies), the investigators looked at the association between omega-3 fatty acid consumption and a number of risk factors for CVD, including: high levels of cholesterol, triglycerides, or other lipids; high blood pressure; poor measures of glucose tolerance; and high levels of C-reactive protein.2 They found a consistently large, dose-dependent reduction in triglyceride levels associated with the omega-3’s—an effect that must surely play a role in the improved cardiac outcomes found in the first meta-analysis. The reductions ranged from 10% to 33% in various studies; as a rule, they tended to be greatest in those people with the highest baseline triglyceride levels, and they were independent of age, sex, weight, diet, etc. The dosages of DHA + EPA used in these studies ranged from 0.8 to 5.9 g/day.

The omega-3’s also reduced blood pressure by a small but significant amount (about 2 mmHg) and may have had a small effect on exercise tolerance and heart-rate variability in patients with heart disease. They had no consistent beneficial effect, however, on any of the other CVD risk factors.

Omega-3’s May Counter Arrhythmias

The Tufts group also conducted a meta-analytical study on the association of omega-3 fatty acids with many factors involved in the heart’s electrical activity, including the origin of cardiac arrhythmias—disruptions of the normal heartbeat that can lead to serious illness or sudden death.3 Here the studies they evaluated (86 out of 1807 initially considered) all involved laboratory animals, isolated animal tissues, or animal cell cultures.

Based on the evidence examined, the investigators concluded that supplementation with DHA and EPA might have anti-arrhythmic benefits when compared with a variety of other fatty acids (there was no significant effect from ALA supplementation). To the extent that this is true, it would, of course, contribute to the reduction in mortality rates definitely associated with the omega-3 fatty acids.

A Gift from the Sea

With regard to the question of the health benefits of omega-3 fatty acids, the authors of the meta-analyses said it best: “General scientific agreement supports an increased consumption of omega-3 fatty acids . . . to promote good health.”1,2 Their own work has added great weight to this assertion by providing an uncommonly solid foundation for that scientific opinion. Unquestionably, omega-3 fish oils are among the most valuable nutritional supplements available to us—a precious gift from the sea.

 Order HealthyHeart use discount code HH33116

 The three AHRQ publications cited below can be downloaded from that agency’s Web site: Click on Evidence-Based Practice, then on Dietary Supplements.
Wang C, Chung M, Lichtenstein A, Balk E, Kupelnick B, DeVine D, Lawrence A, Lau J. Effects of omega-3 fatty acids on cardiovascular disease. Agency for Healthcare Research and Quality Pub. No. 04-E009-2, March 2004.
 Balk E, Chung M, Lichtenstein A, Chew P, Kupelnick B, Lawrence A, DeVine D, Lau J. Effects of omega-3 fatty acids on cardiovascular risk factors and intermediate markers of cardiovascular disease. Agency for Healthcare Research and Quality Pub. No. 04-E010-2, March 2004.
 Jordan H, Matthan N, Chung M, Balk E, Chew P, Kupelnick B, DeVine D, Lawrence A, Lichtenstein A, Lau J. Effects of omega-3 fatty acids on arrhythmogenic mechanisms in animal and isolated organ/cell culture studies. Agency for Healthcare Research and Quality Pub. No. 04-E011-2, March 2004.
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Laqueta Slim after 10 years

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Still slim after 10 Years!

  2015  Still a size 6                                               2005  Size 22 to 6

10 years later Laqueta 2015                          Laqueta HF story 001

It’s been 10 years since Laqueta’s story was published in Health & Fitness Magazine.  She is more beautiful than ever and recently married the man of her dreams.  Laqueta’s discipline and her strong faith in God has helped her stay healthy and keep her weight off for over 10 years!    She continues to follow all the principles she learned years ago from the HealthyFix Nutrition Course.  One important way she stays on track is by varying her diet and workout program.  She also follows the basic principle of eating fresh foods when possible.    She does not eat chicken, watches her sodium intake and avoids white flour and sugar.  She limits herself to eating desserts on holidays.  Every few months she “splurges” on an Orange Leaf Frozen Yogurt!

She continues to workout regularly and is currently enrolled in a boot camp.    One of her favorite exercise machines is the elypitcal where she does interval speed traning – going maximum speed for one minute then back to moderate speed for four to five minutes, then repeat.   Since she doesn’t have a workout partner she has to force herself to stay motivated.  She never thinks of going back to the overweight person she used to be – that is simply not an option!

Thank you Laqueta for sharing your story!  We know it will serve as an inspiration to many others.


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Cucumber Tomato Salad

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Cucumber and Tomato Salad


  • 2 medium cucumbers, chopped
  • 2 medium roma tomatoes, chopped
  • 1/4 red onion, chopped
  • 1/4 cup low fat mayonnaise
  • 1/4 cup low fat sour cream
  • 2 tablespoons dry dill weed

Combine cucumbers, tomatoes and onion in a bowl. Stir mayonnaise, sour cream and dill weed together.

Stir sauce into vegetables. Refrigerate leftovers within 2 hours.

Makes 8 servings (1/2 cup each).

Nutritional information per serving: 45 calories, 2.5 g fat, 65 mg sodium, 5 g carbohydrate, and 1 g dietary fiber.


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