Once upon a time, liposuction, a surgical procedure where fat is sucked out of the body via a hollow tube inserted under the skin, was one of the only options for eliminating stubborn pockets of fat. With a potential 8 weeks of recovery time and a price tag of $6-$8000, it was not a decision that many entered into lightly if at all. However, thanks to new, recently FDA approved non-invasive technologies, such as Liposonix, patients who might have been afraid to go under the knife now have alternate options.

Liposonix, cleared by the FDA in 2011, uses ultrasonic energy to target the layer of fat just under the skin; the fat is then eliminated by the body’s immune system and liver over a period of time. Though there is no cutting involved, there have been reports of pain, cold, prickling, tingling and warming during the procedure and soreness, bruising, redness and/or swelling afterwards. Though not as dramatic as the results expected from Liposuction, for just about $3000 one can expect a reported average circumference reduction of just over an inch (an entire pants size) at around 8-12 weeks from the time of the procedure.

Although Liposonix may seem like a dream come true to those who have been waiting for a non-surgical, fat loss alternative, some may continue to wait. There are various specifications that a potential patient must reach before being approved. You must have a BMI under 30 (not obese and close to ideal weight), be able to pinch at least 1 inch of fat on your midsection and be realistic about your desired results. Also, this procedure is currently only approved for the abdomen and flanks; so those looking for fat loss in other areas such as the legs, arms or buttock may need to continue to wait or seek out surgical alternatives. To read more about this procedure visit: http://www.cellulitereduction.net/liposonix/.

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Meat Handling Safety Tips

Published on December 10, 2010 by in Diet and Weight Management


Well the weekend is here once again so for some us adventurous men, that means it is time to venture into the kitchen.  Here are some valuable tips provided by askmen.com.

How to choose your meat

Do: Look at the meat carefully. Choose meat with a slightly moist surface that smells fresh. The exception is dry-aged beef, which should be dark, browny-red on the outside and appear very dry. If you are buying beef from a reliable source (and forming a good relationship with your butcher is as important as any), then ask to try a smidgen of raw beef. Game is an exception and can smell fairly funky as it’s normally “hung” for quite a while to tenderize the meat. Choose meat that glistens but…

Don’t: Buy meat with ”fridge burn,” when it looks dry and fibrous. The same goes for sausages. Avoid greasy looking or very wet meat (unless it is wet-aged beef). If you can, give the meat a sniff — your nose is right next to your mouth for good reason. If it smells funny, don’t take the risk.

How you should store your meat

Do: Wash your hands before you start. Check the temperature of your fridge and store raw meat or poultry in sealed containers at the bottom of the fridge so any spillage won’t contaminate other food. Use a plastic Ziploc bag if you don’t have any Tupperware. If you are chilling cooked meat, allow it to cool naturally, but as quickly as possible (in a larder or cool room if you have one). Refrigerate in cling-wrap or aluminum foil.

Don’t: Add hot products to your fridge as they will raise its temperature causing bacterial growth and can stop the refrigerator from working entirely. Don’t leave meat uncovered in the fridge or at the top. Don’t salt meat you are storing, as this will draw out all the moisture making the meat dryer and getting less of a sear on the outside when it cooks.

How you should freeze and thaw your meat

Do: Plan — 95 percent of success in the kitchen is good planning and the other 95 percent is hygiene. Planning gives you time to do the things you need, such as thawing frozen meat slowly in the fridge until it’s completely defrosted. Freeze your meat as quickly as possible after buying it, making sure it is thoroughly sealed. Use thawed meat within two days (maximum) after thawing. You can freeze cooked meat. When possible, thaw in a sealed container to avoid run-over from the liquid leeched out in the thawing process.

Food can, contrary to popular belief, be frozen for years as long as it remains entirely frozen all the time; however, its texture can change (freezing destroys fibers in meat), so bear this in mind when doing freezing for long periods. Make sure the meat is at room temperature before cooking, let it rest out of the fridge for an hour or so. This will ensure even cooking.

Don’t: Do not rush it. Don’t defrost meat under hot water — you risk food poisoning and destroying the quality of the meat as it will absorb water (which won’t make it moister during cooking). Never refreeze raw meat under any circumstances. Cook it, let it go cold and use it as cold cuts, in slaws or your leftover recipe of choice.

What meat you can eat pink

Do: Eat beef as rare as you like. In fact, carpaccio is a dish of entirely raw beef. Lamb can be eaten pink, although, choose a lean cut such as a cutlet as undercooked lamb fat is pretty nasty. Pork should always be cooked through thoroughly, apart from the incredible pork from Extremadura in Spain that can be served slightly pink. Eat game birds and meats pink (venison, duck, partridge, pigeon, and quail should all be served slightly underdone to retain moistness). Hamburgers, made with good beef, can be eaten pink too.

Don’t: Never eat pink chicken. The only place this is done is in Japan, where chickens are slaughtered that day and eaten. Still, many people get ill from it. Also, raw chicken, as we’ve all probably found out at some point, is disgusting and chewy. Don’t ever eat pink meat unless it comes from an entirely reliable source. In fact, don’t ever eat meat if you aren’t 100 percent sure where it came from.

Improperly handling meat

Primarily, you aren’t going to get invited to anyone’s dinner party if you poison guests at your own. And poisoning a girl on a first date is never going to make for a great relationship. Make sure everything is clean before you start (working in a professional kitchen, or even looking in one, you will get a feel for how neat and clean everything is and this makes service, or cooking for a dinner party, a whole lot easier).

Food poisoning occurrences double in the summer months, so take your time when barbecuing. Make sure you control the heat of the barbecue and start things in the oven if you want to be doubly sure. And use separate preparation boards for meat, fish and vegetables in your kitchen to avoid cross-contamination.

Food poisoning is more common than most people realize, many of us suffer minor bouts of food poisoning a few times a year and don’t even know it. Be careful out there men, you aren’t going to impress your lady friends if they spend the rest of the night with their head in the toilet.

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This is an interesting problem that I had never realized even existed, though it seems quite obvious now…

Published December 08, 2010 NewsCore

U.S. soldiers are going to extremes — taking diet pills and laxatives, even starving themselves and getting liposuction — in order to meet the military’s weight standards, the Army Times reported Monday.

“Liposuction saved my career — laxatives and starvation before an [Army Physical Fitness Test] sustains my career,” an anonymous soldier told the weekly paper. “I for one can attest that soldiers are using liposuction, laxatives and starvation to meet height and weight standards. I did, do and still do.”

More than a third of uniformed men and women do not meet the Army’s weight standards, according to a 2009 military fitness report, and those officers are subjected to dreaded tape measurements to determine body fat percentage.

If soldiers exceed the body fat limits, they cannot earn leadership roles or promotions, the paper said. Officers can even lose their jobs if they do not shed a significant amount weight in two months –— a very real threat, considering about 24,000 soldiers were discharged between 1992 and 2007 for failure to meet weight standards, according to a report published in Military Medicine.

“I have been on a roller coaster of gains and losses for half my military career,” one lieutenant colonel told the Army Times. “I have considered lipo, and I have certainly starved myself, dieted on only bread and water, or other similar extreme diets to make weight or tape … And it is no secret to any leader in the military what some soldiers will do to conform to standards that have been set.”

Another soldier based at Fort Riley in Kansas told the paper she recently saw an advertisement for liposuction at the post gym. The Army Times also found ads for the cosmetic procedure in base newspapers at Fort Hood, Tex., Fort Benning, Ga., and Fort Campbell, Ky.

Meanwhile, military leaders and doctors continued to warn against the risks of unhealthy weight loss methods.

“I don’t think we have a clear understanding how widespread this problem is,” Col. George Dilly, Medical Command’s chief dietitian, told the paper, bemoaning the lack of empirical data about extreme dieting and cosmetic surgery among soldiers.

“Soldiers are hiding the fact they are doing this because they don’t want the problem exposed,” he added.

“We want soldiers to look right,” Dr. Thomas Williams, a retired colonel who leads the Army Physical Fitness Research Institute, told the Army Times. “But they also need to feel right and perform right, and you can’t get that from a pill or a procedure.”

I’m not sure what the best way to fix this problem would be. On the one hand, it seems a shame that good, intelligent soldiers may be passed for promotion or even discharged because they put on a few pounds. On the other hand though, if the soldier is not in good enough shape to meet the physical demands of the battlefield, they are putting themselves and others in undue danger. One thing is for sure, methods like liposuction are just a way to cover up the problem. I have no idea what the actual guidelines are here so this could be an unjustified statement, but perhaps instead of bmi metrics the emphasis should be on the ability to perform strenuous tasks. Just a thought.

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