https://www.glitzyworld.com/top-10-hottest-real-life-doctors-around-world/
Here’s another list of the hottest doctors in the world, and guess what? Yours truly made it on this list as well. Thank you Glitzyworld Staff for the love, you’re all awesome!
Copyright: yarruta / 123RF Stock Photo
Despite the fact that I was trained in the traditional ways of medicine, I prefer to utilize natural supplements and foods to treat conditions, only turning to prescription medications as a last resort for my patients. I have a particular aversion to prescribing antidepressant medications, and honestly believe that such meds only serve as a bandage for the root cause, which almost invariably is a combination of hormonal imbalance and malnutrition.
When a patient comes to me complaining of symptoms of depression, I always recommend the following three supplements as part of the patient’s daily regimen:
Vitamin D
Folate 800 mcg
B-Complex
Once my patients are on this daily regimen for a few weeks, I have them visit for a follow-up to see if their symptoms have improved. If the improvement is marginal, I add SAMe and 5-HTP to the regimen, both of which are great for treating pain issues. As the patient treatment progresses, I order hormonal assays, checking the thyroid, adrenal glands, DHEA, IGF-1, testosterone, progesterone, and estradiol. If anything is off balance (and in most cases, something is), I will treat the imbalance directly with organ support compounds and bioidentical hormone replacement therapy.
In addition to natural supplements, I also recommend that patients consume whole foods, and avoid processed foods at all costs. I encourage them to find balance in their daily lives, and often demonstrate breathing exercises or discuss meditation with them. I also remind them to stop and enjoy what they have in their lives, to be grateful for what they have instead of dwelling on what they lack.
Rather than turn to SSRI’s, please consider the natural approach first if you are dealing with depression!
If you are in the Los Angeles area, and you would like to schedule an exam, please call Urban Med at (213) 406-8055 to make an appointment.
You might think that a fitness professional like me isn’t into foods like burgers. I definitely don’t indulge in burgers on a frequent basis, but a well made beef burger is one of my favorite meals on the planet.
Here are my favorite burgers:
Icon Meals Kobe Bacon Burger –
Icon Meals Kobe Bacon Burger
This burger features a large patty of flavorful Kobe beef, bacon strips, and a fried egg. It is served with thick cut sweet potato fries. I add sliced jalapenos to this burger for an absolutely heavenly burger-chomping experience. The Kobe Bacon Burger isn’t always available on the Icon Meals Signature Menu, but when it is, I ALWAYS order a few. These are AMAZING!
Make sure to use my discount code DRNAITO for 10% off!
The Counter
The Counter Burger
I love building a burger at The Counter. Usually, I will choose a 1/3 pound beef patty, then add a brioche bun, brie cheese, horseradish aoli, japalenos, mixed greens and guacamole. These are a bit pricey, since they are considered gourmet burgers, but they are so worth it! Delicious!
In-n-Out
In-n-Out Burger and Fries
You can’t go wrong with an In-N-Out Double Double Burger! This is the ONLY fast food burger I will ever eat, and if I want to keep my carbs down, I will order it protein style (i.e., wrapped in lettuce).
Image shot by Tim Sevard in October of this year.
Since many people have been asking me about how I have been keeping in shape these days, I decided to devote a blog post to the subject. Though I am retired from competing, and am no longer bodybuilding stage-ready, I model frequently, and I also hold myself to very high standards when it comes to body conditioning. The most important factor in staying lean year round is FOOD, so I make sure to eat clean about 95% of the time. I consume about 100 to 120 grams of protein daily, all from whole foods rather than protein powders, and I drink plenty of water throughout the day. I limit my consumption of sugar and avoid processed foods.
Supplements are also an important part of my daily life. Most of the supplements I take have been in my daily regimen for many years, and I rarely miss a day’s dose. They are what I rely on to keep my body healthy at the cellular level. My goal is to maintain my health without ingesting prescription medications. In fact, the only prescription substance in my regimen is bioidentical progesterone cream.
I continue to challenge my body with frequent exercise, and still rely mostly on weight training for the bulk of my exercise. However, I incorporated aerial classes into my regular routine a couple of years ago for an extra challenge. At one point, I had been taking aerial classes 3 to 4 days per week, but my body was screaming out in agony. After a visit with my orthopedist, we discovered that I had arthritis in both elbows and my neck, and numerous issues in my shoulders, so I decided to back off from the intense aerial schedule I was following. These days, I only take a lyra class once every couple of weeks.
I have also been attending kundalini yoga classes on average of one day per week, and I love the unique physical, mental, and spiritual challenges which they present. Though kundalini yoga is a highly meditative form of yoga, the movements (called kriyas) are INTENSE, and I must often take breaks during these movements. I highly recommend this form of yoga for anyone who wants an intensely spiritual experience.
As for weight training, I train an average of six days per week when I am in town. I have adjusted my weight training to support aerial arts movements like straddle mounts, single knee hangs, pullovers and splits, and work my posterior chain (back, glutes, hams) more vigorously than my anterior chain. I usually follow a split consisting of three leg days and three upper body days which are further split (eg, back/arms, delts, chest/abs). I have also been changing the exercises, rep ranges, and lifting styles on a weekly basis to keep myself challenged. It’s definitely worked, because I am getting delayed onset muscle soreness from almost every workout.
Here’s another review of the Hot Logic Mini, which is an ingenious product! It comes in six great colors, and can be plugged into any electrical source. You can even use this while traveling in your car!
Go to http://www.hotlogicmini.com to order, and make sure to enter my discount code STACEYNAITO for 20% off your order!
My version of Vegan Date Oat Bars before cutting down into bar sized pieces.
One evening in October, when I was post-photo shoot, starving and tired, I walked into Vintage Grocer in Malibu. I was definitely in the mood to forage for food, so I hit the hot foods section and chose a chicken curry dish. However, my sweet tooth was asserting itself, so I wandered over to the vegan baked goods section. My reasoning was that I would probably be able to find something decently edible in that area which wasn’t too decadent. My gaze landed on a vegan dat oat bar, and it sounded kind of tasty to me, so I selected it.
By some miracle, I waited until I got home to sample the date oat bar. I’ll be honest, I wasn’t expecting much. I thought it would be good but not mind-blowing.
I took the first bite. WOW.
It was absolutely delicious!
Since then, I have purchased the bar two more times. I have been determined to figure out the exact ratios which make their bars so delectable, but I’ve only experimented twice with my own guess on a recipe which might replicate theirs closely.
The bars I have made have been quite tasty, and I swear I will figure out how to make them as incredible as the ones from Vintage Grocer. I still can’t figure out how Vintage Grocer keeps their bars from crumbling, and I still have to place mine in the refrigerator to set before I cut them into bars.
Here’s my interpretation of these incredible bars:
DR. NAITO’S VERSION OF VEGAN DATE OAT BARS
INGREDIENTS
1. Date Layer:
• 3 cups water
• 3 cups chopped pitted dates
• 8-10 frozen dark cherries, chopped
• 1 teaspoon vanilla extract
2. Bottom Layer:
• 3/4 cup gluten free flour/almond meal blend
• 2/3 cup shredded coconut
• ¼ cup sunflower lecithin
• 1 cup (packed) organic dark brown sugar
• 1-1/2 cups old-fashioned oats
• 1 tablespoon ground cinnamon
• ¼ teaspoon baking soda
• ¼ teaspoon sea salt
• ¼ cup sunflower lecithin
• ¼ cup vegan butter
• ¼ cup olive oil
3. Top Layer:
• ¾ cup gluten free flour/almond meal blend
• 2/3 cup shredded coconut
• ¼ cup sunflower lecithin
• 1-1/4 cup (packed) organic dark brown sugar
• 1-1/2 cups old-fashioned oats
• 1 tablespoon ground cinnamon
• ¼ teaspoon baking soda
• ¼ teaspoon sea salt
• ¼ cup sunflower lecithin
• ¼ cup vegan butter
• ¼ cup olive oil
PREPARATION
1. Preheat oven to 350°F. Butter 8×8-inch metal baking pan. Bring water to simmer in medium saucepan. Add dates and cherries; simmer until very soft and thick, stirring occasionally, about 10 minutes. Cool to room temperature. Stir in vanilla.
2. Bottom and top layers:
Combine flour, coconut, sugar, oats, cinnamon, baking soda, and salt in two large bowls; stir to blend. Add lecithin and oil. Using fingertips, rub in until moist clumps form. Bottom layer mixture evenly over bottom of pan which has been sprayed with non-stick spray.
Spread date mixture evenly over bottom layer.
Add top layer, and press gently to adhere. Bake until brown at edges and golden brown and set in center, about 50-55 minutes. Cool completely in pan on rack, then place in refrigerator for two hours to set.
Remove from refrigerator, cut into bars and serve.
Copyright: vladstar / 123RF Stock Photo
It can be extremely challenging to adhere to regular training and healthy eating habits while traveling. As if that wasn’t enough, the impending holiday season presents even more of a challenge because of the indulgent foods which emerge. That is why some die-hard fitness people are resistant to travel, and are almost terrified of the holidays. And while it is possible to stay on track with workouts and food while traveling, foraging for fitness resources like a gym to work out at and places which carry clean food selections can range from frustrating to impossible.
With a little determination, it is definitely possible to exercise regularly and eat clean when traveling. The guidelines listed here will give you a blueprint which you can use to manage and stay on track with your fitness goals.
WORKOUTS ON THE ROAD
A little creativity can go a long way in figuring out ways to get your daily workouts while on the road. Here are some suggestions on how to make the most of what is available to you when you are traveling.
1. Search for gyms in the area before you travel. Once you know your travel destination, you can do an online search of the area to find gyms and fitness centers. In some cases, hotels have very nice fitness centers which are fully equipped with free weights and exercise machines.
2. Try hotel room workouts. It is always possible to create intense workouts in any location by performing body weight exercises, exercises with resistance bands, and mat work. Resistance bands are lightweight and can easily be thrown into a suitcase.
3. Train outdoors. In most cases, you should be able to find a local park or school in which you can perform body weight exercises, plyometrics, calisthenics, stairclimbing, running, etc. You can use park benches or ledges for your workouts as well. Get creative, and keep up the intensity to get your body moving and the blood pumping!
FIT FOODS WHILE TRAVELING
Whether you are a seasoned competitor who is accustomed to following a strict meal plan, someone who wants to adopt healthier eating habits, or battling excess body weight, you may find it very difficult to pass up regular restaurant meals, fast foods, and holiday treats while on the road. The holidays can be especially brutal, since evil culinary temptations abound and threaten to sabotage any efforts at maintaining clean eating habits.
If you aren’t on prep, you can still indulge in small amounts of rich foods which are not considered clean as long as your other foods are healthy and clean. This means that your abs don’t have to hibernate during the holidays. However, if you compete and have competitions coming up, you can’t exactly throw caution to the wind and consume whatever you want. You will need to keep a tight rein on what you consume while traveling, a feat which is challenging, but which can be done.
Here are some tips to keep you in line with clean eating while traveling.
1. Invest in a great food cooler bag. A food cooler bag will enable you to enjoy your trip without having to worry about what you will eat throughout the day.
2. Make sure your meal plan is balanced. Don’t use traveling or the holidays as an excuse to rationalize bad food choices! Eat enough protein each day to keep you feeling full and fed so that hunger pangs are kept at bay, and drink plenty of water.
3. Prep your meals in advance. If you prep your own meals, you will have total control over ingredients, cooking method and portion sizes. Once you have prepared your food, store single serving sizes in individual containers or bags which are easy to pack. Freeze the food you will eat during your trip, and refrigerate the food which you will eat on the day you travel to your destination.
4. Ask the hotel for a refrigerator in your room. In most cases, hotels can supply a refrigerator upon request.
5. Consider a meal prep service. Meal prep services can be a blessing because they take the hassle of having to prep food out of the equation, and they can deliver directly to your destination.
6. Pack emergency fit foods. Non-perishable foods like protein powder, protein bars and nuts can be easily packed into your luggage and will ensure that you have backup food.
7. Consider staying in a room with a kitchenette. You can visit a local market, purchase fresh food, and prepare it in your hotel room.
8. Explore local produce and clean food selections in the area. Most countries tend to consume whole foods, so as long as you avoid sauces, you can often find clean dishes to eat.
9. Consume a small amount of lean protein right before you have a carb cheat. This will slow down digestion so that the carbs aren’t stored as readily.
10. Drink at least eight ounces of water before you indulge in a decadent treat. This will help to fill you up so you consume less food afterward.
11. Eat smaller, more frequent meals. If you have a holiday feast to attend, make sure to eat every 2-1/2 to 3 hours beforehand to ensure that you won’t be ravenous come party time.
12. Don’t cave in to peer pressure. Sometimes family and friends can sabotage clean meal plans by convincing others to eat forbidden foods. If you find yourself in such a situation, you need to ask yourself if it is worth unraveling your healthy eating habits in order to appease a relative or buddy.
Before I began competing in 2009, I could pretty much eat whatever I wanted without any digestive or reactive consequence. All that changed by the time I earned my IFBB Pro Card in 2013, when I developed a number of food intolerances which forced me to change the way I ate and what I consumed. It was so bizarre for me to mount reactions to healthy foods which had never caused an issue in the past. During one particular contest prep regimen, I began to notice that every single time I ate broccoli, I would get severe abdominal cramps and a headache which persisted for an entire day (now they last for 3-5 days if I am stupid enough to eat even one small floret). I honestly believe that the extreme and repetitive meal plans which I consumed while competing were major factors in the development of my food intolerance issues.
I retired from competing in June of 2014, yet I developed even more food issues. I noticed that other foods were aggravating my gut, my skin, my head and my mood, so I decided to eliminate them. In January of 2015, I had an ALCAT food intolerance test, and discovered that broccoli on the list of offending foods for me. I also had SEVERE gluten intolerance, as well as intolerance to coconut, flaxseed, mangoes, casein, blueberries, and a number of other foods which are considered healthy. In an effort to allow my body to calm down, I eliminated every food which I had any intolerance to (there were about 30 foods) for close to a year. To this day, I am very careful about the foods which my body rejects, and keep my exposure to a minimum.
I will allow myself to have blueberries, coconut, mango, lobster, cashews, bison, and spinach on rare occasion, and have noticed no reactions. However, I mount strong reactions to other foods and food combinations. For example, within two consecutive days of eating flaxseed, I develop one or two deep, painful, cystic pimples on my face which will not resolve until I stop eating flaxseed. When I eat gluten, I become irritable and emotional, I get headaches, my belly aches, and I don’t sleep well. Of course I didn’t know that this was the case until I did an elimination diet and gradually began feeling better, then tried eating gluten after many months of avoiding it. Every time I ingest gluten containing foods, I notice symptoms which can be mild or severe depending on the food and the quantity eaten. Pizza is VERY dangerous for me now, so if I am faced with the prospect of eating the cheesy, gluten filled meal, I have to take a Glutagest (which breaks down gluten in the food eaten) if I want to avoid the ugly consequences of allowing gluten to enter my body. The combination of pizza and wine is even worse. I might as well forget about functioning like a normal person for a couple of days if I dare to consume this food and drink duo.
I agree that the whole gluten-free trend has gotten a little out of hand, but I also strongly believe that there are many people walking around with gluten intolerance and other food intolerances who have no idea that the foods they are consuming are affecting their health and well-being. I have personally benefitted from going gluten free and avoiding foods my body rejects, and have been rewarded with more luminous skin, thicker hair, better digestion, better overall mood and energy, and much better sleep.
If you suspect that you have food intolerance, try eliminating the suspect food to see if it makes a difference. Trust your body’s signals. And if you want to get a food intolerance test, check out ALCAT.com and Everlywell.com for the kits they offer.
Copyright: macniak / 123RF Stock Photo
What Is Food Intolerance?
Have you ever noticed that when you eat a certain food, such as tuna, blueberries, avocado, asparagus or broccoli, that you get extremely bloated to the point that you are extremely uncomfortable? Since the foods I mentioned are celebrated for their many nutritional benefits, it might not occur to you that you most likely have an intolerance to that food. Up to 80% of the U.S. population has some form of food intolerance.
Most people are aware of food allergies, but food intolerance is a different phenomenon which can have a tremendous effect on a person’s quality of life. Food allergies appear quite suddenly, from seconds to minutes after ingestion of the offending food, and can be life-threatening, whereas food intolerance is a more gradual process (taking hours to a couple of days for symptoms to emerge), not life-threatening, and may only occur after a large amount of the food is eaten. Food allergies and food intolerance can both cause similar symptoms, such as abdominal pain, nausea, and diarrhea, but food intolerance is notorious for causing bloating, heartburn, irritability, headaches and general malaise. The most common food allergy triggers are peanuts, tree nuts, shellfish, fish, soy, wheat, milk and eggs, while the foods most commonly associated with food intolerance are dairy products, gluten-containing grains, eggs, citrus, beans, cabbage, and broccoli.
People who are allergic to certain foods know that even a small amount of the food can trigger an allergic response, and the response occurs every single time the person is exposed. The immune system reacts to the food by causing a release of IgE antibodies, which then cause a release of histamines and cytokines designed to attack the offending agent. Sometimes the entire body is affected by this response, and symptoms such as shortness of breath, hives, rash, or a sudden drop in blood pressure can occur. Food intolerance, in contrast, is more insidious, and may only occur if a large amount of the triggering food is eaten or if it is consumed frequently. Trigger foods will cause a rise in IgA, IgG, and IgM antibodies, causing the body to mount a delayed reaction which is characterized by mostly gastrointestinal symptoms, but which can cause other symptoms as well. Regardless of how the body reacts, the discomfort caused by poor digestion of the food can be enough to make the sufferer miserable.
Why does food intolerance occur? There are several explanations. One cause is enzyme deficiency. All enzymes are specific to one type of molecule, such as lipases which break down fats. Sometimes an individual can be deficient or completely lacking in a very specific enzyme which is required for digestion of a particular food. A common example is found in lactose intolerant individuals who do not have enough lactase to break down the milk sugars into their constituent parts for absorption in the intestine. The lactose cannot be broken down so it sits in the intestine, causing bloating, spasm and diarrhea when it sits in the digestive tract. Approximately 25% of the U.S. population suffers from lactose intolerance, which amounts to a lot of bloated bellies from the consumption of dairy products.
Another common type of food intolerance is to gluten. Gluten is highly resistant to digestion as it is, and in some individuals, the gluten cannot be broken down at all. The problem with gluten is that it is found in wheat, rye, barley, spelt and kamut, so avoiding gluten can be challenging to say the least. Approximately 1% of the U.S. population has celiac disease, while about 15% have gluten intolerance. Regardless of whether someone has celiac disease or gluten intolerance, ALL gluten must be avoided. However, if there are occasions in which completely avoiding gluten is impossible, digestive enzymes, specifically DPP-IV, can help individuals to digest meals containing gluten.
The list of substances which people may have an intolerance to doesn’t stop there. Some individuals cannot break down phenols, including salicylates, due to insufficient amounts of xylanase, and suffer from behavioral and learning disorders, including ADHD and autism. Some individuals are unable to break down disaccharides, an intolerance which is closely linked to irritable bowel disease, ulcerative colitis, Candida overgrowth and autism. As if all that wasn’t enough to worry about, there are chemical substances in foods which can spark intolerance, such as caffeine, aflatoxins in undercooked beans, amines in cheeses, artificial colorings and flavorings, preservatives, sweeteners, emulsifiers, nitrates, MSG, sulfites and salicylates. Salicylate intolerance can cause a susceptible individual to react to large amounts of salicylate-containing foods, particularly citrus fruits, teas, mint flavoring, berries and processed foods with flavor additives.
The digestive tract regularly takes the brunt of foods, medications, hormones, and chemical additives which can interfere with repair of the gut lining, causing increased intestinal permeability which is more commonly known as leaky gut. Leaky gut is characterized by the loosening of tight junctions between the cells which line the gut, thus allowing food molecules to pass through. These free floating food molecules are viewed by the immune system as a threat and will mount an immune response which manifests as the signs and symptoms of food intolerance. Think of all that food sitting in the gut, undigested. Pretty unnerving, huh?
How To Diagnose Food Intolerance
Diagnosing food intolerance can be extremely difficult since the signs and symptoms often mimic those of food allergy. One method of ferreting out which foods are involved in a food intolerance is keeping a food diary in which all foods eaten are recorded, along with symptoms and their time of onset. After suspected trigger foods have been determined, an exclusion diet can be implemented, in which those foods are removed from the diet for weeks to months. If the symptoms disappear during the exclusion phase, potential trigger foods can be re-introduced after this phase is completed in order to determine which substances are problematic. If the food intolerance is mild, a small amount of the food will not trigger symptoms, and in many cases may still be consumed, especially if enzymes are taken to aid in digestion. Essentially, many people can return to foods which they were mildly or even moderately intolerant of after avoiding it for a period of time.
Blood testing is considered the most reliable and comprehensive form of testing for food intolerance, but there are only a few laboratories which specialize in this type of test. ALCAT, Pinnertest.com and HEMOCODE Food Intolerance System are laboratories which offer food intolerance testing via serum analysis, with ALCAT considered the largest food intolerance testing group in the U.S. We offer ALCAT testing at the facility where I work (Urban Med) because it is considered the gold standard method for laboratory identification of non-IgG-mediated reactions to foods, chemicals, and environmental triggers. Some insurance plans will cover part or all of the expense of the testing, so it is always worth inquiring about insurance coverage, especially since these panels run from $675 to $850. Here’s the thing: though the testing is pricey, it is very specific. In addition, you get a detailed rotation diet for reintroduction of the foods which you have intolerance to after you have eliminated them for the recommended period (3 months for moderate intolerant foods, 6 months for severe intolerant foods).
I am personally a big fan of l-carnitine supplementation. This amino acid compound, consisting of lysine and methionine, can be found in a couple of different forms. This article discusses L-carnitine tartrate, which is the form known to benefit athletic performance and recovery.
There are a couple of important points to consider when supplementing with carnitine. First of all, insulin must be present in the body for carnitine to enter muscle. One way of taking carnitine is to ingest carnitine with carbs so that there is an insulin release, but another effective option is to ingest carnitine with omega-3 fatty acids. Omega-3 fatty acids optimize cell membrane health, thus making cells more sensitive to insulin. Carnitine serves as a delivery system for fatty acids, so if carnitine levels are high, more fatty acids will be shuttled into cells to be utilized for energy.
Conversely, when carnitine levels are low, fewer fatty acids are moved into the cells and are instead stored as fat. Supplementation with carnitine before intense exercise, especially cardio, will switch the focus on burning fat rather than utilizing glycogen stores, resulting in longer sessions before glycogen stores are depleted. In addition, the presence of carnitine inhibits production of lactic acid, so recovery from intense exercise is more rapid.
Carnitine is not only an excellent performance supplement, it also serves as an excellent means of addressing metabolic syndrome. Metabolic syndrome, characterized by diabetes, atherosclerosis and high cholesterol, can be countered by carnitine’s ability to induce fat loss, prevent atherosclerosis and minimize the development of diabetes. After several months of carnitine supplementation, carnitine levels reach a level at which energy production and performance are enhanced. For this reason, it is best to consider carnitine an essential supplement in your daily regimen rather than as something taken only periodically.
Take 500 to 2,000 milligrams of l-carnitine tartrate daily, along with omega-3 fatty acids, for best results.
dr. stacey naito's blog 