My Route to Health

To be in good health, three aspects of life must be addressed: Your brain, the food you intake, and the activity of your body.  I base my life on these works.  I’ve found them indispensable on my journey to healthy living.

Brain Rules

Book by Dr. John Medina, a molecular biologist.  In Brain Rules,  Dr. Medina shares his lifelong interest in how the brain sciences might influence the way we teach our children and the way we work. In each chapter, he describes a brain rule—what scientists know for sure about how our brains work—and then offers transformative ideas for our daily lives.

Dietary Reference Intakes for Macronutrients

A Report of the Panel on Macronutrients, Subcommittees on Upper Reference Levels of Nutrients and Interpretation and Uses of Dietary Reference Intakes, and the Standing Committee on the Scientific Evaluation of Dietary Reference Intake.   The report specifying what nutritional science knows and does not yet know regarding the body’s use and need for the macronutrients—Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids.

ExRx (Exercise Prescription) on the Net (Exercise Prescription on the Net) is a free resource for the exercise professional, coach, or fitness enthusiast featuring comprehensive exercise libraries (>1400 exercises), fitness assessment calculators, and reference articles. is a recommended resource in ACSM’s Resource Manual for Guidelines for Exercise Testing and Prescription, 5th ed. (pgs 224, 349). is also a NSCA authorized CEU provider.

Nutrient Database

The nutrient database as maintained by the agricultural research service of the United States Department of Agriculture.  If you need to know the nutrient profile for a food, if it has been credibly measured, it is here.

Sharp­Brains is an inde­pen­dent mar­ket research firm and pub­lish­ing firm help­ing orga­ni­za­tions and indi­vid­u­als nav­i­gate the emerg­ing brain fit­ness field. We main­tain an annual state-of-the mar­ket report series, pub­lish con­sumer guides to inform decision-making, pro­duce an annual global and vir­tual pro­fes­sional con­fer­ence, and pro­vide advi­sory services.

The Glycemic Index

The ‘home of the glycemic index’ – the official website for the glycemic index and international GI database, which is based in the Human Nutrition Unit, School of Molecular Biosciences, University of Sydney. The website is updated and maintained by the University’s GI Group which includes research scientists and dietitians working in the area of glycemic index, health and nutrition including research into diet and weight loss, diabetes, cardiovascular disease and PCOS and headed by Professor Jennie Brand-Miller.

The glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating. Foods with a high GI are those which are rapidly digested and absorbed and result in marked fluctuations in blood sugar levels. Low-GI foods, by virtue of their slow digestion and absorption, produce gradual rises in blood sugar and insulin levels, and have proven benefits for health. Low GI diets have been shown to improve both glucose and lipid levels in people with diabetes (type 1 and type 2). They have benefits for weight control because they help control appetite and delay hunger. Low GI diets also reduce insulin levels and insulin resistance.

The Way We Eat Now

Cover article of the Harvard Magazine published May-June 2004.  The seminal account of the implication of bringing technology to food production and its impact on the human body.   Article draws heavily upon Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating, arguably the best and most scientifically sound book on nutrition for the general public.

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