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Showing posts with label Cave Man's Diet. Show all posts
Showing posts with label Cave Man's Diet. Show all posts
Sunday, March 20, 2011
Chef Jay Littman Humble Protein Bar Man Talks
Chef Jay brief interview here talks about how he started the business. In his kitchen making his own food. This is truly a down-to-Earth man, humble in his speech. Even when it newscaster showed his before (400 pounds photo) and after photo - he was thankful, never boastful or try to up-sell his products or himself.
Even talking about nutrition, he says it fairly, how he achieved his fat loss campaign - with exercise, and nice healthier diet.
Excerpts:
We make our products in small batches.
Diet and exercise, but everybody eat sweet tasting products but to eat something a little healthier.
I created it; I used to make it in a kitchen at home until my wife got upset.
Lower in sugar. Lower in carbohydrates. A lot more protein.
We should eat a protein based lifestyle.
We are donating $15000 of these products to the Clark County School District - putting snack in every lunch for every kids that are 10 and under.
We like to support our firefighters.
Saturday, March 19, 2011
Chef Jay Protein Bar and Cookies Diet
Just read an amazing story about a chef who transformed his life. I stumbled upon his product, Tri-O-Plex Protein Bar while browsing for some health products. It was simply delicious. And it adds on well to my new food system. Reducing carbohydrates while increasing protein.
About the chef: "After cooking for area Las Vegas hotels, I bought a little muffin shop and eventually started providing local health clubs with healthy style bakery goods. One item was a health bar made of oats, raisins and honey. Soon I started getting calls from people outside the Las Vegas area who wanted me to ship them my "delicious bars". Since then I have devoted my life to producing the best tasting, healthiest bars available. I still make them myself (with a lot of help from my team members) in the heart of Las Vegas, although I have since moved out of that muffin shop and into that dream kitchen and facility that I have always wanted. I hope you enjoy eating them as much as I enjoy making them."
Each bar is hefty: 118 grams! You can feel the weight of it when handling or picking it up. Which is good. This guy knows what people wants - a nice big bar that will be a respectable food supplement. Many protein bars or health bars I seen are light at 50 grams or up to a maximum of 90 grams.
The taste is awesome. The one I bought was Banana Walnut flavour.
“Since each product is produced in a relatively small batch, in comparison to larger companies who produce similar goods, Chef Jay’s Food Products are delivered with that just-baked taste,” said Chef Jay’s Food Products founder, Jay Littmann. “We pride ourselves on producing the best product available that delivers what our customers have come to expect – a snack that not only provides a good amount of protein but also tastes great.”
You may be amazed at just how good something that tastes so good can be for you, but his true story will inspire you. Jay Littmann became an addict when he was just twelve years old. Thrown out of his home when he was 17, he succumbed to a downward spiral. With stints on the street, in jail, and in rehab, he spent the next 12 years controlled by a bottle or pipe, developing a serious weight problem and diabetes. In How to Get From There to Here, Littmann details his life of drugs and crime and his turning point, his moment of clarity. He finally got clean for good when he was twenty-nine. Searching for financial independence, he purchased a muffin shop just off the Las Vegas Strip, a move that would dramatically change his life. When Littmann bluffed his way into a sale of his healthy oat bar to a nationally recognized chain, he had to fill the order for thousands by hand. Thus was born Chef Jay's Food Products, now an internationally recognized brand that sells millions of healthy products each year. Jay has been clean and sober for nearly two decades, is in the best shape of his life, and no longer suffers from diabetes. Scott is very pleased to share teh real life story of one of America's healthy lifestyle leading lights, Chef Jay Littmann. World renowned for his line of incredible healthy snacks and foods, now Chef Jay Littmann shares his real story in How to Get From There to Here. Chef Jay's memoir is more than just a story; it's a blueprint for how to succeed even when it seems the chips are stacked against you.
As Jay approached his 30th birthday he knew he needed help, and fast. After spending 14 nights in rehab (something he had done several times over preceding years) and a further few at a Salvation Army shelter, he moved to a halfway house. There he began thinking seriously about the future, his future. And he needed skills to accompany his natural, albeit wrongly utilized, industriousness.
After graduating magna cum laude from the Newbury College of Culinary Arts in Brookline, Massachusetts, Jay relocated from Mass to Las Vegas, worked as kitchen staff for two years and eventually opened a humble muffin shop.
Eventually one of his products, an oat bar - the forerunner to his now famous Tri-O-Plex bar - became a big seller and Jay's name and products were elevated into the consciousness of those wanting quality, advanced nutrition.
He is now head of a thriving supplement and natural foods manufacturing plant, the poverty he experienced years' earlier nothing more than a relic of a misspent past.
But Jay wasn't completely in the clear yet. As chefs, even extremely rich ones, all want to do, Jay worked long hours and ate erratically - he'd consume very little all day and would often eat a massive meal at night followed by an equally prodigious desert. His weight ballooned out of control.
Peaking at 416 pounds in December of 2007, Jay's weight rivaled his bank account in terms of sheer size. With obesity related Type 2 diabetes, high blood pressure, high cholesterol and an ulcer to contend with he decided to triumph on yet another front: he would undertake one of the most impressive transformations ever recorded. He succeeded.
Now a comparatively streamlined and muscular 225 pounds at 14 percent body fat, and having eliminated all of the medications he needed to survive clinical obesity, Chef Jay has a lot to smile about. The new Ferrari parked in the drive of his 6000 square foot dream home - the trappings of the kind of success oriented mindset necessary for such dramatic weight loss - might also have something to do with his newfound happiness.
So here is the Cookies and Protein Bar Diet:
http://chefjays.com/i-6307456-cookie-protein-snacks-transformation-diet-free-to-try.html
Here is his book (from Amazon):
How To Get From There To Here: One Man’s Triumph Over Addictions, Obesity, and Being Down and Out
About the chef: "After cooking for area Las Vegas hotels, I bought a little muffin shop and eventually started providing local health clubs with healthy style bakery goods. One item was a health bar made of oats, raisins and honey. Soon I started getting calls from people outside the Las Vegas area who wanted me to ship them my "delicious bars". Since then I have devoted my life to producing the best tasting, healthiest bars available. I still make them myself (with a lot of help from my team members) in the heart of Las Vegas, although I have since moved out of that muffin shop and into that dream kitchen and facility that I have always wanted. I hope you enjoy eating them as much as I enjoy making them."
Each bar is hefty: 118 grams! You can feel the weight of it when handling or picking it up. Which is good. This guy knows what people wants - a nice big bar that will be a respectable food supplement. Many protein bars or health bars I seen are light at 50 grams or up to a maximum of 90 grams.
The taste is awesome. The one I bought was Banana Walnut flavour.
“Since each product is produced in a relatively small batch, in comparison to larger companies who produce similar goods, Chef Jay’s Food Products are delivered with that just-baked taste,” said Chef Jay’s Food Products founder, Jay Littmann. “We pride ourselves on producing the best product available that delivers what our customers have come to expect – a snack that not only provides a good amount of protein but also tastes great.”
You may be amazed at just how good something that tastes so good can be for you, but his true story will inspire you. Jay Littmann became an addict when he was just twelve years old. Thrown out of his home when he was 17, he succumbed to a downward spiral. With stints on the street, in jail, and in rehab, he spent the next 12 years controlled by a bottle or pipe, developing a serious weight problem and diabetes. In How to Get From There to Here, Littmann details his life of drugs and crime and his turning point, his moment of clarity. He finally got clean for good when he was twenty-nine. Searching for financial independence, he purchased a muffin shop just off the Las Vegas Strip, a move that would dramatically change his life. When Littmann bluffed his way into a sale of his healthy oat bar to a nationally recognized chain, he had to fill the order for thousands by hand. Thus was born Chef Jay's Food Products, now an internationally recognized brand that sells millions of healthy products each year. Jay has been clean and sober for nearly two decades, is in the best shape of his life, and no longer suffers from diabetes. Scott is very pleased to share teh real life story of one of America's healthy lifestyle leading lights, Chef Jay Littmann. World renowned for his line of incredible healthy snacks and foods, now Chef Jay Littmann shares his real story in How to Get From There to Here. Chef Jay's memoir is more than just a story; it's a blueprint for how to succeed even when it seems the chips are stacked against you.
As Jay approached his 30th birthday he knew he needed help, and fast. After spending 14 nights in rehab (something he had done several times over preceding years) and a further few at a Salvation Army shelter, he moved to a halfway house. There he began thinking seriously about the future, his future. And he needed skills to accompany his natural, albeit wrongly utilized, industriousness.
After graduating magna cum laude from the Newbury College of Culinary Arts in Brookline, Massachusetts, Jay relocated from Mass to Las Vegas, worked as kitchen staff for two years and eventually opened a humble muffin shop.
Eventually one of his products, an oat bar - the forerunner to his now famous Tri-O-Plex bar - became a big seller and Jay's name and products were elevated into the consciousness of those wanting quality, advanced nutrition.
He is now head of a thriving supplement and natural foods manufacturing plant, the poverty he experienced years' earlier nothing more than a relic of a misspent past.
But Jay wasn't completely in the clear yet. As chefs, even extremely rich ones, all want to do, Jay worked long hours and ate erratically - he'd consume very little all day and would often eat a massive meal at night followed by an equally prodigious desert. His weight ballooned out of control.
Peaking at 416 pounds in December of 2007, Jay's weight rivaled his bank account in terms of sheer size. With obesity related Type 2 diabetes, high blood pressure, high cholesterol and an ulcer to contend with he decided to triumph on yet another front: he would undertake one of the most impressive transformations ever recorded. He succeeded.
Now a comparatively streamlined and muscular 225 pounds at 14 percent body fat, and having eliminated all of the medications he needed to survive clinical obesity, Chef Jay has a lot to smile about. The new Ferrari parked in the drive of his 6000 square foot dream home - the trappings of the kind of success oriented mindset necessary for such dramatic weight loss - might also have something to do with his newfound happiness.
So here is the Cookies and Protein Bar Diet:
http://chefjays.com/i-6307456-cookie-protein-snacks-transformation-diet-free-to-try.html
Here is his book (from Amazon):
How To Get From There To Here: One Man’s Triumph Over Addictions, Obesity, and Being Down and Out
Tuesday, March 15, 2011
Cave Man's Diet
Prehistoric movies. Huge creatures. Sabre tooth tiger. Mammoth. Perhaps some dinosaurs. Huge moving creatures. Huge plants. Huge caves. The invention of fire. The invention of the wheel. The invention of the word clobbering. Savages discovering how to become human and in turn humanity.
That movie "10 000 BC" sort of sums up many of those concepts intelligently with a nice combination of adventure and a storyline. Or not? Well, we just have this caveman instinct to want to know what was it like 10000 BC. What was the world, the nature, the social network like in the caveman time. Living in caves literally - and more.
10000 BC IMDB info page : http://www.imdb.com/title/tt0443649/
Our ancestors were virtually cavemen.
Now put your thoughts to their daily diet. What could they be eating?
Crackers? Rice? Potatoes? French fries? Chow mein? Corn flakes? Croissant?
No. None of the above. Imagine there was not enough invention yet to even come up with "flour". Rice was like some weed or tall grass plant that the caveman overlooks while hunting and hiding. Potatoes were hidden well beneath their running man feet.
They ate meat. They hunt. They ate berries, some fruits. They forage. Examples that I can imagine: all sorts of animal meat - kangaroo, rabbit, possum, antelope, deer, slower moving creatures perhaps the cow, ducks, fish. Picking berries, bananas, whatever birds were eating at that time.
Was there any sign of carbohydrates? Yes, and very little. Bananas. Papayas. Pineapples. Yet none are refined carbohydrates. None are laden with sugar. (Yes who invented sugar?!) None are processed through to make them "white".
Caveman were strong. Hunters. Always on their feet. They could climb trees, caves, rocks. They could and should outrun several fast animals. And have strategies to hide or rest. They have to fend off tribes. Get more into their own tribe. Protect their tribe from creatures and insects. At night, they were alert.
There is no afternoon tea. No sugary pastries. It is all up and going. And they perhaps were like running or going about 1-2 marathons per day. Did they need to load on carbs? Did they need some so-called "fuel"? Not much.
The past 100 years or so, with the invention of many tools, machinery, and farming ideals, we now have corn flakes. Pastries, croissant, cupcakes. Rice flour noodles, flat noodles, yellow noodles. Crackers and potato crisps. The technological advancement in chemistry provided all sorts of additives that will prolong the life of the products. Make them taste similar to "strawberry, banana, vanilla". Make them have the same colourful colours like pink, brown, cream, green. Green tea!
How do we solve it and go back to the Caveman's Diet which is so much healthier and the original diet of our ancestors?
Think of ways to gradually reduce those refined and processed food. Start to be conscious of labels. And now with super Google, take a few minutes to find out more backside story of the contents on various food products in the shelves, in the cans and displayed temptingly everywhere.
Discover what is BPA. What will hydrogenated oil do to your body? Where is that pink colour in my strawberry ice cream came from?
That movie "10 000 BC" sort of sums up many of those concepts intelligently with a nice combination of adventure and a storyline. Or not? Well, we just have this caveman instinct to want to know what was it like 10000 BC. What was the world, the nature, the social network like in the caveman time. Living in caves literally - and more.
10000 BC IMDB info page : http://www.imdb.com/title/tt0443649/
Our ancestors were virtually cavemen.
Now put your thoughts to their daily diet. What could they be eating?
Crackers? Rice? Potatoes? French fries? Chow mein? Corn flakes? Croissant?
No. None of the above. Imagine there was not enough invention yet to even come up with "flour". Rice was like some weed or tall grass plant that the caveman overlooks while hunting and hiding. Potatoes were hidden well beneath their running man feet.
They ate meat. They hunt. They ate berries, some fruits. They forage. Examples that I can imagine: all sorts of animal meat - kangaroo, rabbit, possum, antelope, deer, slower moving creatures perhaps the cow, ducks, fish. Picking berries, bananas, whatever birds were eating at that time.
Was there any sign of carbohydrates? Yes, and very little. Bananas. Papayas. Pineapples. Yet none are refined carbohydrates. None are laden with sugar. (Yes who invented sugar?!) None are processed through to make them "white".
Caveman were strong. Hunters. Always on their feet. They could climb trees, caves, rocks. They could and should outrun several fast animals. And have strategies to hide or rest. They have to fend off tribes. Get more into their own tribe. Protect their tribe from creatures and insects. At night, they were alert.
There is no afternoon tea. No sugary pastries. It is all up and going. And they perhaps were like running or going about 1-2 marathons per day. Did they need to load on carbs? Did they need some so-called "fuel"? Not much.
The past 100 years or so, with the invention of many tools, machinery, and farming ideals, we now have corn flakes. Pastries, croissant, cupcakes. Rice flour noodles, flat noodles, yellow noodles. Crackers and potato crisps. The technological advancement in chemistry provided all sorts of additives that will prolong the life of the products. Make them taste similar to "strawberry, banana, vanilla". Make them have the same colourful colours like pink, brown, cream, green. Green tea!
How do we solve it and go back to the Caveman's Diet which is so much healthier and the original diet of our ancestors?
Think of ways to gradually reduce those refined and processed food. Start to be conscious of labels. And now with super Google, take a few minutes to find out more backside story of the contents on various food products in the shelves, in the cans and displayed temptingly everywhere.
Discover what is BPA. What will hydrogenated oil do to your body? Where is that pink colour in my strawberry ice cream came from?
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