Giving back

I feel it is VERY important to help others, so I will be donating AT LEAST 10% of all profits generated from this site to help in Humanitarian Aid around the world.

Sunday, September 20, 2009

New minimalist running forum

Check out my new forums I just started. http://forum.minimalistrunner.com
I also just started Minimalist Runner.com here: http://minimalistrunner.com but it is just a front page that I made in like 10 minutes. I will be improving both as time goes along.
The forum is up and running though if any of you want to chat about minimalist running.
Please check out the forums, register for free and join the conversations!

Tuesday, September 8, 2009

Awesome Barefoot Minimalist article

Wiggling Their Toes at the Shoe Giants

By AMY CORTESE
Published: August 29, 2009


TODD BYERS was among more than 20,000 people running the San Francisco Marathon last month. Dressed in shorts and a T-shirt, he might have blended in with the other runners, except for one glaring difference: he was barefoot.


Even in anything-goes San Francisco, his lack of footwear prompted curious stares. His photo was snapped, and he heard one runner grumble, “I just don’t want the guy without shoes to beat me.”


Mr. Byers, 46, a running coach and event manager from Long Beach, Calif., who clocked in at 4 hours 48 minutes, has run 75 marathons since 2004 in bare feet. “People are kind of weird about it,” he shrugs.


Maybe they shouldn’t be. Recent research suggests that for all their high-tech features, modern running shoes may not actually do much to improve a runner’s performance or prevent injuries. Some runners are convinced that they are better off with shoes that are little more than thin gloves for the feet — or with no shoes at all.


Plenty of medical experts disagree with this notion. The result has been a raging debate in running circles, pitting a quirky band of barefoot runners and researchers against the running-shoe and sports-medicine establishments.


It has also inspired some innovative footwear. Upstart companies like Vibram, Feelmax and Terra Plana are challenging the running-shoe status quo with thin-sole designs meant to combine the benefits of going barefoot with a layer of protection. This move toward minimalism could have a significant impact on not only running shoes but also on the broader $17 billion sports shoe market.


The shoe industry giants defend their products, saying they help athletes perform better and protect feet from stress and strain — not to mention the modern world’s concrete and broken glass.


But for all the technological advances promoted by the industry — the roll bars, the computer chips and the memory foam — experts say the injury rate among runners is virtually unchanged since the 1970s, when the modern running shoe was introduced. Some ailments, like those involving the knee and Achilles’ tendon, have increased.


“There’s not a lot of evidence that running shoes have made people better off,” said Daniel E. Lieberman, a professor of human evolutionary biology at Harvard, who has researched the role of running in human evolution.


Makers of athletic shoes have grown and prospered by selling a steady stream of new and improved models designed to cushion, coddle and correct the feet.


In October, for example, the Japanese athletic-shoe maker Asics will introduce the latest version of its Gel-Kinsei, a $180 marvel of engineering that boasts its “Impact Guidance System” and a heel unit with multiple shock absorbers. Already offered by Adidas is the Porsche Design Sport Bounce: running shoe, with metallic springs inspired by a car’s suspension system. It costs as much as $500.


Some question the benefit of all that technology. Dr. Craig Richards, a researcher at the School of Medicine and Public Health at the University of Newcastle in Australia — and, it should be noted, a designer of minimalist shoes — surveyed the published literature and could not find a single clinical study showing that cushioned or corrective running shoes prevented injury or improved performance. His findings were published last year in The British Journal of Sports Medicine.
Other experts say that there is little research showing that the minimalist approach is any better, and some say it can be flat-out dangerous.


“In 95 percent of the population or higher, running barefoot will land you in my office,” said Dr. Lewis G. Maharam, medical director for the New York Road Runners, the group that organizes the New York City Marathon. “A very small number of people are biomechanically perfect,” he said, so most need some sort of supportive or corrective footwear.


Nevertheless, a growing number of people now believe in running as nature intended — and if not barefoot, then as close to it as possible. They remain a tiny segment of the population — some would say fringe. But popular training methods like Chi Running and the Pose Method that promote a more “natural” gait, as well as “Born to Run,” a best-selling new book about long-distance running by Christopher McDougall, have helped spur interest.


Proponents of this approach contend that naked feet are perfectly capable of running long distances, and that encasing them in the fortress of modern footwear weakens foot muscles and ligaments and blocks vital sensory input about terrain.


“The shoe arguably got in the way of evolution,” said Galahad Clark, a seventh-generation shoemaker and chief executive of the shoemaker Terra Plana, based in London. “They’re like little foot coffins that stopped the foot from working the way it’s supposed to work.”


The big shoe companies are clearly paying attention to the trend. Nike was first to market with the Nike Free, a flexible shoe for “barefoot like running” with less padding than the company’s typical offerings. It was introduced in 2005 after Nike representatives discovered that a prominent track coach to whom they supplied shoes had his team train barefoot.


But some in the industry are critical of the barefoot push. Simon Bartold, an international research consultant for Asics, said advocates of barefoot running “are propagating a campaign of misinformation.”

SPEND some time in Concord, Mass., and you might catch a glimpse of a fit 51-year-old man in a pair of funny-looking socks running down the bucolic streets.
That would be Tony Post, the president and C.E.O. of Vibram USA, on a lunchtime run. And those socks? They’re actually thin rubber “shoes” with individual toe pockets. Called Vibram Five Fingers, they’ve been selling briskly to runners and athletes looking to strengthen their feet and sharpen their game.


When Vibram, an Italian company known for its rugged rubber soles, designed the Five Fingers a few years ago, company officials figured that they would appeal to boaters, kayakers and yogis. Instead, the shoes, which sell for $75 to $85, caught on with runners, fitness buffs and even professional athletes: David Diehl, the New York Giants tackle, trains in them.


Mr. Post, a shoe industry veteran, said he believed that the business was poised for a shakeup. “It used to be all about adding more,” he said. “Now, we’re trying to strip a lot of that away.”
Strange as they look, the Five Fingers shoes hark back to a simpler time. Humans have long run barefoot or in flat soles. Professor Lieberman’s research suggests that two million years ago, our ancestors’ ability to run long distances helped them outlast their prey, providing a steady diet of protein long before spears and arrows. More recently, at the 1960 Summer Olympics in Rome, Abebe Bikila, an Ethiopian runner, caused a stir when he ran the marathon barefoot and won.

Things changed in the early 1970s, when Bill Bowerman, a track coach turned entrepreneur, created a cushioned running shoe that allowed runners to take longer strides and land on their heels, rather than a more natural mid- or forefoot strike. Mr. Bowerman and his business partner, Phil Knight, marketed the new shoes under the Nike brand, and the rest is history.
At the same time, millions of Americans began taking up running as a pastime. Those twin trends ushered in a golden age of biomechanics research. “There was a lot of concern about injuries because of the boom,” said Trampas Ten Broek, manager of sports research at New Balance. The logic, he said, was that “if you build a heel lift and make it thicker, you take stress off the Achilles’ tendon.”


Walk into a sports store today and you’ll see the results: shoes with inch-thick heels and orthotics designed to correct overpronation, supination and a host of other ills.
Mr. McDougall, the “Born to Run” author,” said manufacturers, doctors and retailers were doing runners a disservice by pushing such shoes. “People are buying it thinking it’s going to do something for them, and it’s not,” he said.


Mr. McDougall’s book is centered on the Tarahumara Indians of Mexico, known for epic 100-mile runs with nothing on their feet but strips of rubber. The book has become something of a manifesto for barefoot runners.


After suffering chronic foot pain and being advised by sports medicine doctors to give up running, Mr. McDougall tried thin-soled shoes. Now, he said, he runs long distances without shoes — or pain.


THAT seems to be a common experience among barefoot converts. “When people get it, it’s almost biblical,” said Mr. Clark at Terra Plana. His initial line of minimal shoes, the Vivo Barefoot, is intended for walking; a performance model, the $150 Evo, is due at year-end.
Sales of minimalist shoes, while still tiny, are growing at a rapid clip. Mr. Clark figures that he will sell 70,000 pairs of minimal shoes this year, double last year’s volume. The shoes have sold mostly online and through 10 Terra Plana stores worldwide.


Vibram says sales of its Five Fingers have tripled every year since they were introduced in 2006, and Mr. Post said he expects revenue of $10 million this year in North America alone.
Many professionals agree that while barefoot running may have some benefits, those who are tempted to try running barefoot — or nearly so — should proceed slowly, as they should with any other significant change to their running habits. They also say that more research is needed.
Sean Murphy, engineering manager for advanced products at New Balance, says that there have been many studies suggesting “that shoes can correct biomechanical abnormalities and risk factors, therefore minimizing the likelihood of injury.”


When asked for an example, Mr. Murphy pointed to a 2006 study by three doctoral students that found that wearing the appropriate type of running shoe for one’s foot could reduce the shock of impact or unwanted rotation of leg bones. The study did not address injury rates.
AMID all the controversy, barefoot running and natural gaits are the subject of intensive research across the shoe industry. Companies don’t want to miss out if it turns out to be more than just a fad.


At New Balance’s sports research lab in Lawrence, Mass., Mr. Ten Broek and Mr. Murphy are studying the biomechanics of running barefoot and in soles of varying thickness, while designing a “lower profile” shoe.


Asics, too, sees promise in this area. “As technology improves, we will definitely go to a more minimal style,” Mr. Bartold said.


Those big companies could end up profiting from the movement — or they could have trouble getting on board.


Danny Dreyer, the founder of Chi Running, which uses the Tai Chi principles of harnessing energy and core muscles to promote a more effortless way of running, said he had worked with a few shoe companies to help design minimalist shoes. In each case, he said, marketing and profit concerns trumped design: “Their profit and direction is based on ‘More shoe is better,’ ” said Mr. Dreyer, who is also a long-distance runner.


Mr. Bartold of Asics, which has not worked with Mr. Dreyer, said the industry had runners’ best interests in mind. “It’s all about trying to protect the athlete,” he said.


Nike describes the Free, its minimalist shoe, as a “training tool.” It offers models with varying degrees of cushioning; they are priced at $55 to $110.


“The key is to offer a range of options, because every runner has different needs,” said Derek Kent, a Nike spokesman. “If you want that sensation of barefoot running, there is the Free, but if you want a product with a little more cushioning and support, we have that, too.”


While Nike would not disclose detailed sales information, Mr. Kent said sales of the Free grew at double-digit rates in the last two fiscal years, with sales in Japan and China especially strong.
Curt Munson, co-owner of Playmakers, a running shop in Okemos, Mich., said that in his conversations with major shoe companies lately, “they see that they need to address this” but “they’re just not sure how much.” But, he said, they must be thinking, “If we say this is the best, then are we saying that what we’ve done before is not good?”


The back-to-basics movement is more than a fad, said Mr. Munson, who runs in Five Fingers. “Most people are not ready to run barefoot,” he said, “but I do think they are ready to go back to ‘less is more.’ ”



My Minimalist Running Forum: http://forum.minimalistrunner.com

Benefits of Soy

I found this article and found it to be very informative about the health benefits of soy. Soy is a large part of my families diet due to us being vegan. I do not know what I would do without soy and soy products.

Article is from the "National Soybean Research Laboratory

Soybean Nutrition

Nutritional and Health Benefits of Soybeans

Soybeans contain all three of the macro-nutrients required for good nutrition: complete protein, carbohydrate and fat, as well as vitamins and minerals, including calcium, folic acid and iron.

Soybeans are the only common plant food that contain complete protein. Soybean protein provides all the essential amino acids in the amounts needed for human health. The amino acid profile of soy protein is nearly equivalent in quality to meat, milk and egg protein.

Soybean Oil - Nutritional Analysis

Soybean oil is 61% polyunsaturated fat and 24% monounsaturated fat which is comparable to the total unsaturated fat content of other vegetable oils (~ 85%). Like other vegetable oils, soybean oil contains no cholesterol.

Polyunsaturated vs Saturated Fats Excessive intake of any fat is undesirable. Nutrition experts recommend limiting total fat consumption to 30% or less of the total daily calories and limiting saturated fats to 10% or less. Saturated fatty acids raise blood cholesterol which can thicken arterial walls and increase the risk of heart disease.

In both clinical trials and population studies, polyunsaturated fats in the diet have been shown to actively lower serum cholesterol levels (Hegstad et al., 1992).

Other research collected over many years from around the world has shown that populations with diets low in saturated fats have the lowest death rates.

As a result, the replacement of saturated fats with reasonable amounts of polyunsaturated fats, such as those found in soybean oil, is recommended.

Essential Fatty Acids Soybean oil is rich in polyunsaturated fatty acids, including the two essential fatty acids, linoleic and linolenic, that are not produced in the body. Linoleic and linolenic acids aid the body's absorption of vital nutrients and are required for human health. These two essential acids are also precursors to hormones that regulate smooth muscle contraction, blood pressure, and the growth of healthy cells.

Pure soybean oil is about 50% linoleic acid and 8% linolenic acid.

Hydrogenated Soybean Oil. Hydrogenation is used to solidify soybean oil for the manufacture of margarine. This process increases stability of oils and to raises the melting point of soybean oil shortening. Hydrogenation changes the chemical composition and physical properties of oils and affects the nutritional value. The degree of change in nutritional value depends upon the amount of hydrogenation necessary to produce the final product and the reduction of polyunsaturates that occur.

The hydrogenation process also creates trans fatty acids from cis unsaturates by rearranging hydrogens around the double bonds in a monounsaturated or polyunsaturated fatty acid.

Soy Protein – Nutritional Benefits

Almost 40% of the calories in soybeans are derived from protein causing soybeans to be higher in protein than other legumes and many animal products. The quality of soy protein is highly notable and approaches the quality of meat and milk. Unlike many other good sources of protein, soybeans are low in saturated fat and are cholesterol-free.

Soy Protein Products

De fatted soy flakes, a product resulting from the oil extraction process of soybeans, are the basis of a variety of soy products including soy flour, soy concentrates, and soy isolates.

De fatted soy flours are about 86% protein and have very little moisture. They contain no fiber, carbohydrates or fat. Soy flours are very different from wheat flour and can not be substituted directly fro all the wheat flour in a recipe. Replacing about 15% of the wheat flour with soy flour gives a nutty flavor, darker crust, and moister crumb.

Soy concentrates contain about 65% protein and retain most of the soybean's dietary fiber. Concentrates also add texture and help foods retain moisture.

Soy isolates contain about 90% protein and are the most versatile of all the soy protein products. Isolates are used to add juiciness, cohesiveness, and viscosity to a variety of meat, seafood, and poultry products. Soy isolates are the chief component of many dairy-like products, including cheese, soy milk, infant formula, non-dairy frozen desserts and coffee whiteners. They are used to add texture to meat products and are valued for their emulsifying properties.

Soy isolates absorb five times their weight in water. Isolates can be used to enhance both the nutritional quality and taste of meat products. This is especially true for soy used to enhance the flavor and nutritional quality of tough meat. Soy isolate is excellent for improvement of sensory attributes of whole meat products.

Roasts and hams that contain soy isolates are juicer and more nutritional. Soy isolates can also be used as an ingredient to supplement or replace milk powder. In addition, isolates are commonly used in dairy products such as beverages, frozen desserts and imitation cheeses.

Soy Fiber

Soybeans, especially the outer hull, are an excellent source of dietary fiber (6 grams fiber per 1 cup cooked soybeans).

During processing, the soybean hull is typically removed. This extracted hull can be further process to create a fiber additive for breads, cereals and snacks.

Soybeans contain both soluble and insoluble fiber. Soluble fiber may help lower serum cholesterol and control blood sugar. Insoluble fiber increases stool bulk, may prevent colon cancer, and can help relieve symptoms of several digestive disorders.

Whole Soybean Foods

Full fat flour is made from whole soybeans and therefore has the same fat, protein and dietary fiber content as the whole bean. Full fat flour is used for doughnut mixes, pie crusts, pancake batters and other baked goods.

Soy milk is made from ground soybeans that are mixed with water to form a milk-like liquid. Soy milk can be consumed by people who are dairy sensitive or by strict vegetarians who eat no animal proteins. Soy milk is an excellent source of protein, B-vitamins and iron, and if fortified, provides adequate calcium. It has low levels of saturated fat and no cholesterol.

Traditional Asian Soybean Foods

For centuries, soybean have been mainstays of healthy diets throughout Asia and the East. today, Asian whole soybean foods are slowly gaining acceptance in the West as a unique source of nutrition that can help reduce saturated fat in the diet.

Whole soybean foods are high in protein, fiber and unsaturated fat, and rich in vitamins and minerals. They also show many anti-carcinogenic properties related to the unique benefits of soy isoflavones, phytochemicals which exert biological effects in humans and other animals.

Tofu (soybean curd) is a bland, cheese-like cake formed from soy milk by adding a coagulant (typically calcium sulfate) to the milk to form curds that are shaped and pressed into cakes. Depending on the coagulant used, tofu is rich in minerals and is an excellent source of high-quality protein, polyunsaturated fats (including linoleic and linolenic acids) & B vitamins.

Versatile and nutritious, tofu can be used in soups, salads, pastries, sandwiches, and spreads. It can also be used as an alternative to yogurt or soft cheese.

Miso is a thick, high-protein paste made from soybeans, salt and a fermenting agent (usually an Aspergillus oryzae mold culture), that is similar in taste and color to soy sauce. Sometimes a grain, such as rice and barley, is fermented with the soybeans for additional flavor. Miso is popular as a soup and breakfast drink in Japan.

Natto is made of fermented, cooked whole soybeans, and offers nutritional values similar to those found in miso. It has a sticky, viscous coating and is strong-smelling, with a cheesy texture. It is used as a spread or in soups.

Tempeh is made of whole, cooked soybeans infused with a culture to form a dense, chewy cake. It is a good source of fiber protein, polyunsaturated fats and lecithin, as well as useful amounts of calcium, iron, magnesium, potassium, and some B vitamins.

Soybean sprouts are rich in vitamins A, B and C, and are eaten raw in salads or cooked.

Soy sauce is the most widely recognized soybean food. Soy sauce is fermented for about 18 months as a mixture of whole soybeans, wheat flour, and fermenting agents, such as yeast. The resulting liquid is extracted and processed. Soy sauce adds sodium and flavor to foods.

My Minimalist Running Forum: http://forum.minimalistrunner.com

Hummus, one of my favorite foods

As I have said in previous posts, my wife and I are vegan so we try to find healthy foods that are high in protein. Hummus is one of our favorites, it is simple to make, tastes good, has a lot of protein and many other nutritional benefits.

Here is a good article I found from "The Hummus Blog"

http://humus101.com/EN/

Hummus: nutritional facts

Hummus is a nutritional treasure. It’s not only delicious to eat, but also contain lots of vitamins, minerals, amino acids.

See Also: Hummus, is it good for your Diet?

It’s hard to be decisive when talking about hummus in general. There are different kinds of hummus, in which the exact quantities of each ingredient vary. So it’s a little hard to be precise, but I can tell you: hummus is certainly good for you!

By the way: we are talking solely about homemade – or at list handmade – hummus (recipe). Industrial packaged hummus is not that healthy.

So what does hummus contain?

First of all, about 60-70% water. And though Tahini, the second most important ingredient, is basically a fatty extract (of sesame seeds), only 10% of the final “product” is fat. And we’re talking about good fat, with lots of Omega 3 in it (200-300mg in an average serving of about 1 cup). The rest is mostly Carbohydrates and protein.

Overall, hummus contain up to 200 calories for 100g, and a large hummus portion may contain up to 300 grams. True, not really dietary in the regular sense. On the other hand, it makes you really satiated, without increasing glucose levels in your blood that much (Gthelycemic Index, GI, is 10-15). So for most people hummus is a healthy, calorie-worthy choice.

Hummus also contains lots of crucial nutrients, most of which come from the tahini BTW. It has a high content of important minerals like Manganese, Copper and Sodium, and also some Calcium, Iron, Magnesium and Zinc. It is relatively reach in Vitamin C and B6 and also contain vitamin E, K, Folate and Thiamin.

Hummus also contain about 20 essential Amino Acids, including large dosages of Tryptophan, Phenylalanine and Tyrosine, a threesome that makes it, surprisingly, a potential substitute for Prozac and the such. Omega 3 too was found to be effective in treatment for minor mood disorders, such as depression and anxiety.

So what am I saying? If you love hummus you can eat a lot of eat, and not feel bad about it. You are going to be healthier and happier.

Running again

Ok, I took WAY too long of a break from running when I pushed my left calf too hard.

I am back into the swing of things again. I ran 3.6 miles today on the paved roads around where I work. I felt great! My Vibram Five Finger KSOs were great as always!

Every time I run in my Vibrams I know even more so that I will NEVER wear traditional running shoes ever again.

I really enjoy running in the Vibrams, I love to feel the road, when I run on rougher terrain it is like getting a foot massage while running.

My wife and I have been looking at some different local runs that we can do together. We are going to start with some 5Ks, then move up to 10Ks once she feels comfortable with the 5K distance.

I just bought my wife a REALLY nice treadmill so she can run no matter what the weather is and so she can watch our little one while working out. She went for her 1st run on it today and she loved it. I am also looking forward to running on it when the weather turns too nasty to run outside.

My wife and I have also begun to use our Chia seeds to supplement our diet and for more energy. I love them, I can feel a deffinate difference when using them. As Vegans they are a great source of protien also.

Yes my wife and I decieded to take the plunge and go Vegan, not just Vegetarian. It makes things a little more complicated, but it is still very doable.

As our primary source of protein we use several different soy products and rice products. Our favorites are vegan chicken patties which we cook on the stove in a little extra virgin olive oil. We also eat a lot of beans for protein. We love hummus also as a good source of protien.

Sorry this post kind of goes all over the place, I will try to keep on topic better from now on.

My Minimalist Running Forum: http://forum.minimalistrunner.com