We fully recommend the CraveBlocker shakes! The favors are fantastic, the price and value is unbeatable and the patent-pending product works!
If you are concerned about your weight and are making an effort to control or maintain a proper weight for your body type, to be successful long term you simple must get in the habit of helping your diet with this fantastic product.
Attain® with CraveBlocker® Shake — Strawberry
What Makes It Different?
Attain with patent-pending CraveBlocker® naturally addresses the root causes of hunger cravings and helps control them at the source.
Why Is That Important?
Hunger cravings begin in one of two places: the stomach or the brain. The all-natural ingredients in CraveBlocker® target the two sources of hunger cravings, helping you control your appetite so you can focus on losing weight without feeling hungry all the time.*
It Works Because…
The all-natural ingredients in CraveBlocker® address the two sources of hunger cravings—your stomach and your brain.
A proprietary combination of natural oat- and barley-derived beta-glucan and inulin fiber swells in your stomach, helping create a physical feeling of fullness that fights hunger cravings.
Sights and smells can trigger hunger cravings in your brain. Using the power of natural whey protein isolates and potato protein extract, CraveBlocker® promotes the release of cholecystokinin (CCK)—a hormone that tells your brain to turn off hunger cravings by inducing feelings of fullness and satisfaction.
Because CraveBlocker® contains no caffeine, stimulants, or hormones, Attain® is a natural way to control hunger for everyone in the family.
Contact us and we can help you cut out the middle man expense by ordering direct from the manufacture.
Wellness, Just Do It!
Total Health and Wellness Consultant
"All disease can be linked to damaged cells." Dr Gary Samuelson, Atomic Physicist
There is only one brand of breakfast cereal we know of that's 100% non-GMO and 100% organic across their entire product line. That company is Nature's Path:
If you buy breakfast cereal, and you don't want to eat Monsanto's GM corn, always choose cereals from Nature's Path.
Many "natural" brands that appear to be healthful and natural are actually not organic or GMO-free. For example, "Barbara's Bakery" cereals are not organic. Although they are positioned in store shelves alongside other organic cereals, they are actually made with conventional crops grown with pesticides which may include Monsanto's Roundup.
You may also notice that most of the cereals most likely to contain GM corn are children's cereals. It is the children in America who are being fed the most GMOs. This represents a highly unethical food experiment being conducted on an entire generation, and the long-term effects of human consumption of GMOs are simply not known.
What we do know is that rats fed this very same Monsanto GM corn developed shockingly large cancer tumors.
We have been in agriculture production all our lives. We have farmed crops and raised meat both conventionally and organic. We choose to eat natural meat without growth hormones and other chemicals, along with mostly organic fresh fruits and vegetables. Make no mistake, many growers are now using less toxic chemicals in their practices and that is an improvement for us all. We understand production, production costs and surviving as a grower. We hope that one day the trend will be for more natural, non toxic methods of production. Until then, you can watch what you eat and you certainly can keep toxins, poisons and chemicals out of your home and off your body.
If you have any questions or need more information on a clean home environment, please visit the healthy home tour on this site.
The American Journal of Clinical Nutrition published an article online on May 30, 2012 which revealed the finding of an international team of researchers of a reduction in mortality during 12.7 years of follow-up among men and women who consumed higher amounts of fiber. The study included 452,717 participants in the European Prospective Investigation into Cancer and Nutrition (EPIC), a prospective cohort study of different dietary patterns across ten European countries. The average age upon enrollment was 50.8 years. Questionnaires concerning diet, physical activity and other lifestyle factors completed upon recruitment were analyzed for total fiber intake (for which bread, vegetables and fruit were the most common sources). Over an average follow-up period of 12.7 years, 23,582 deaths occurred.
Subjects whose fiber intake was among the top 20 percent of participants at 28.5 grams or more per day had a 24 percent lower risk of dying from any cause over follow-up in comparison with those whose intake was among the lowest 20 percent at less than 16.4 grams daily. Each 10 gram per day increase in total fiber was associated with a 10 percent lower mortality risk. When deaths were examined by cause, a protective effect for fiber was observed for smoking-related cancers as well as circulatory, respiratory, digestive and inflammatory diseases. The greatest benefit was associated with digestive disorders, with men and women whose fiber intake levels were highest experiencing a 71 and 58 percent lower risk of dying from this cause than to those whose intake was lowest.
Fiber could promote health via several mechanisms, including helping to control weight, improving glycemic control, and aiding in the maintenance of a favorable intestinal environment. Fiber may help protect against circulatory diseases by lowering low density lipoprotein (LDL) cholesterol, which, when elevated, is a major risk factor for cardiovascular disease. Fiber intake has also been associated with a reduction in inflammatory markers including C-reactive protein, interleukin-6 and tumor necrosis factor-alpha. The authors note that greater total fiber intake could be a marker of an overall dietary pattern that benefits health.
"We observed inverse associations between total dietary fiber intake and mortality, and specifically mortality from circulatory, digestive, and non-cardiovascular disease, noncancer inflammatory diseases," the authors conclude. "These results show that high fiber intake, mainly from cereals and vegetables, may reduce the risk of death from these diseases."
May 30--Amid a table full of trays stacked with tortilla chips at Moe's Southwest Grill in Augusta, Shelby Kenrick proudly holds up a bag of apple slices. The 17-year-old from North Augusta is also the rare teen who thinks about fiber.
"That's what I eat for breakfast," she said, in the form of fiber bars.
Not many teens in Augusta are following her example, and it could have serious health consequences, said researchers at the Georgia Prevention Institute at Georgia Health Sciences University.
A study of more than 550 adolescents ages 14-18 recruited from Augusta high schools found that on average they got about 33 percent of the adequate amount of daily fiber, according to the report published online this month ahead of print in The Journal of Clinical Endocrinology & Metabolism.
Lower fiber intake was associated with an increase in visceral adipose tissue -- or belly fat -- and markers for increased inflammation, the study found. That kind of chronic inflammation is associated with the potential to develop health problems such as diabetes.
"Both high levels of inflammatory markers and high levels of visceral fat are associated with insulin insensitivity," said co-author Dr. Norman Pollock, an assistant professor of pediatrics in the institute at GHSU, a condition that can lead to diabetes
It is the first study to look at the impact of fiber intake in adolescents, he said. But the evidence of a growing problem in teens is already out there. A study published online last week in the journal Pediatrics found the rate of teens with diabetes or pre-diabetes increased from 9 percent in 1999 to 23 percent in 2008.
"That's a dramatic increase in prevalence in U.S. adolescents," Pollock said. And part of the problem could be diet.
"A lot of literature out there suggests that adolescents are not getting enough fruits and vegetables in their diet," he said. "That could be one big reason they are not getting the recommended amounts of fiber."
The next step could be looking at ways to get more fiber in teens' diets, which can be tricky, Pollock said.
"We can't get the kids to eat fruits and vegetables and that's another issue altogether," he said. One idea is to try adding a powder to their food or giving them fortified yogurt or smoothies, said Pollock, whose group is looking for a grant to try an interventional study. Whatever the solution is, it has to be their choice to do it, he said.
"They have to like it," Pollock said.
For Kelly Tinsley, 17, of North Augusta, fruits and vegetables are part of her home life.
"My parents are vegetarians, so I have to," she said.