Welcome to “Building STRENGTH”...

Welcome to “Building STRENGTH”

Webinars!

Hosted by:Dr David Ajibade & Cheri Plett

Special Guest: Gil Kaats, PhD

There is still an immense amount to be learned about health, but if what is at present known to a few

were part of the general knowledge, the average

expectation of life could probably be increased by about ten years

~ J.B.S. Haldane

Gil Kaats, PhDChairman and CEO,

Integrative Health Technologies, IncThursday, September

3rd:Optimizing

Bone Health and Body Composition:

How Changes in Bone, Lean and Fat Can

Profoundly Contribute to

Optimizing Health and Wellness

Copyright © 2009 by Gilbert R. Kaats, PhD

TABLE OF CONTENTS FOR SLIDESThis power point presentation is copyrighted and cannot be reproduced in any form beyond the initial permission

granted to Building Strength Webinars 9/03/09 attendees

Restructuring Body Composition: How the kind, not amount, of weight lost or gained defines the

pathway to optimal health

To obtaining testing requisitions and participate in on-going clinical trials, contact Integrative Health Technologies, Inc. at

1-210.824.4200

For a copy of the book, pedometer, and wholesale prices for the AlgaeCal Bone Health supplement, contact HealthTech Products, LLC. 210.274.6193

.


Title Slide

This book is available for purchase from: HealthTech Products, LLC., 210.274.6193

The Glyconutritional PlantPolysaccharide Longitudinal

Trials Edition


TABLE OF CONTENTS FOR SLIDES

The Goal of this presentation is to support the Building Strength Webinar’s Mission of:

By presenting top quality educational presentations

each week, we hope to empower people with the

wisdom needed to make intelligent decisions about

how they use their own minds and bodies, and thus

live long, healthy and meaningful lives.


Integrative Health Technologies’ MissionA Public Company Trading as IHTI

Using the expertise of its Scientific Advisory Board, data from its 30-year longitudinal database of over 2,000,000 medical biomarkers, and its on-

site mobile testing capability, IHTI provides services to the healthcare and nutritional industries in three general areas:

1. Consulting, research and development and joint-venture with companies that lack the resources to conduct in-house R & D.

2. On-site corporate wellness programs that include the use of state-of-the-art measurements of quality of life, blood chemistries and body composition

(lean, bone & fat) using mobile DEXA testing technologies.

3. Independent clinical trials validating the safety and efficacy of health-enhancing products, technologies and dietary supplements.


Our Goal of This Presentation

1. Contribute to the webinar goals of providing you with information that will empower you to make intelligent decisions about your minds, bodies

and quality of life.

2. Recruit subjects for our clinical trials by having you purchase at research study prices cutting-edge tests that you make intelligent decisions about your health and wellness to increase the meaningfulness of your lives.

3. Have you purchase a copy of my “Restructuring Body Composition” that describes the results of our 14-year longitudinal trial and information that

is consistent with the webinar’s goals.


Gilbert R. Kaats, PhD, Principal Investigator

Dr. Kaats received his PhD in psychology from the Univ. of Colorado in 1969 while serving as an associate professor of psychology at the Air Force Academy.

He retired from the Air Force in 1974 after accumulating over 7,000 hoursas a navigator that included tours of duty in trans-global flights with

Military Air Lift Command, Air Sea Rescue, as a navigator for Air Force Two and a combat tour in the Viet Nam conflict. During his tour, he also aided in

the development, implementation and supervision of a variety of behavior modification programs that included programs for substance abuse, race

relations, and equal opportunity and treatment programs.

IHTIIHTI’’s studies have been conducted by teams of investigators froms studies have been conducted by teams of investigators fromHarvard University, Baylor College of Medicine, HarborHarvard University, Baylor College of Medicine, Harbor--UCLA Medical UCLA Medical

School, University of Texas Health Science Center, Georgetown USchool, University of Texas Health Science Center, Georgetown University,niversity,the University of California at San Diego, and the University of California at San Diego, and

the University of Texasthe University of Texas’’ Health Science Center in San Antonio. Health Science Center in San Antonio.

Dr. Kaats’ Curriculum Vitae can be found on www.ihtglobal.com


Dr. Kaats has been conducting clinical studies and R & D for over 30 years and is a Fellow of the American College of Nutrition

Appointed as Diplomate of Clinical Nutrition, Chairman of theDivision of Clinical Nutrition, and Executive Member of the

American Association of Integrative Medicine’s Advisory Board.

Holds memberships in:American Psychological Association,

American Psychological Society, American Federation for Medical Research,

Society for Clinical Densitometry, Christian Medical Foundation International, Inc.,

American Society of Bariatric Physicians (Associate Member), the Association for Clinical Research Professionals

Gilbert R. Kaats, PhD, Principal Investigator [cont.]

Investigators


Dr. Kaats received his PhD in research psychology from the Univ of Colorado in 1969 while serving as an associate professor of psychology at the Air ForceAcademy. He retired from the Air Force in 1974 after accumulating over7,000 hours as a navigator that included duty in trans-global flights with

Military Air Lift Command, Air Sea Rescue, as a navigator for Air Force Two, and a combat tour in Southeast Asia during the Viet Nam conflict.

During his Air Force career, he also aided in the development, implementation and supervision of a variety of behavior modification programs for substanceabuse, race relations, social action and equal opportunity and treatment.

Dr. Kaats’ Curriculum Vitae can be found on www.ihtglobal.com

Gilbert R. Kaats, PhD, Principal Investigator [cont.]Investigators


The Co-Investigators

Harry A. Preuss, M.D. Professor of Medicine, Georgetown UniversityFormer President of the American College of Nutrition

Joel Michalek, Ph.D. Co-chair Department of Statistics and Epidemiology, University of Texas Health Science Center at San Antonio

Harry A. Croft, M.D. Private Practice in Psychiatry, San Antonio, TXDistinguished Life Fellow of the American Psychiatric Association

Raul Bastarrachea, M.D. Department of Genetic and Metabolic Research, Southwest Foundation for Biomedical Research, San Antonio, TX

William Squires, Jr. Ph.D. Professor of Biology, Texas Lutheran University, Sequin, TX

Steven Van Camp, M.D. Cardiologist, University of California at Irvine, CAFormer President of the American College of Sports Medicine

Dennis Pullin, M.S. Chief Operating Officer, Washington General Hospital, Wash DC

Larry K. Parker, M.D. Obstetrician/Gynecologist, Angelton, TX

Samuel C. Keith, BBA CEO, Health & Medical Research, Inc., San Antonio, TX

Kristi L. Hobbs Spiritual Interventions and Nutritional Research in Developing Countries Alamo City Mercy Foundation, San Antonio, TX


PART 1-Research Goals

The National Institutes of Health’s Office of Dietary Supplements 2004-2009 Strategic Plan is:

“To Promote Quality Science in Dietary Supplement Research to validate of unique biomarkers of dietary supplement effects on known endpoints of…optimal health, and improved performance.” (pg 15]“Promoting Quality Science in Dietary Supplement Research, Education, and Communication:

A Strategic Plan for 2004-2009”, National Institutes of Health,2004.


U.S. Surgeon General’s Bone Health Report

• More than 2/3 of American adolescents are not receivingadequate bone-building nutrients for normal bone growth

• The absence of adequate nutrition during these critical bone-building years has placed America’s bone health in jeopardy

• About 20% of senior citizens who suffer a hip fracturedie within a year of the fracture.

• About 20% of individuals with a hip fracture end up in anursing home within a year

• Hip fractures account for 300,000 hospitalizations a year

• Direct care costs of bone fractures are $18 billion/yr


Meeting The Surgeon General’s “Call to Action”

To address this problem, the SG issued a “call to action” for the healthcare industry to “…get started by taking action today in homes, health care settings, and communities across our nation. Remember, you are never too old or too young to improve your bone health...through:

1. improved diets2. improved ‘health literacy’3. increased physical activity”

PART 1: Research Goals


Overview of the goals of the longitudinal trialsTo respond to the Surgeon General’s “call to action” by

examining the effect of participation in a bone health plan that provides the three fundamentals of the SG’s

“call” by providing for:

(1) improved diets by the use of: Glyconutritional supplements

(2) increased health literacy by publishing the:Glyconutritional Longitudinal Trials book

(3) increased physical activity through the use of aPedometer-based (“clicker”) program


Title Slide

All slides and page references are from the book:

This book is available for purchase from: HealthTech Products, LLC., 210.274.6193

The Glyconutritional PlantPolysaccharide Longitudinal

Trials Edition


Table of Contents

Ch 1: Structure/Function Versus Medical/Disease Claims

Ch 2: The Longitudinal Trials

Ch 3: DEXA Technology: Measuring Instead of Estimating

Ch 4: Lean and Fat: Pivotal Biomarkers of Optimal Health and Longevity

Ch 5: Bone Mineral Density: A Pivotal Biomarker of Bone Health

Ch 6: Maintaining Healthy Lipids and CRP Levels

Ch 7: The Effects of Glyconutritional Plant Polysaccharides on Quality of Life

Ch 8: The “Clicker”: What Gets Measured and Tracked, Gets Managed

Ch 9: The Glycemic Index and the Glycemic Load

Ch 10: Calories: Estimating and Balancing


Title Slide

Available for Purchase from: HealthTech Products, 210.274.6193

Overview of the Research Reported in the

Longitudinal Trials Book

It presents all data in four-color reader-friendly illustrations along with updated charts of the glycemic load of over 700 foods. It also includes complete copies of the 5 studies our independent research team published during the trials that are the basis of our conclusion that taking Mannatech’s glyconutritional plant polysaccharide supplements can:

(1) improve bone health by increasing bone mineral density, (2) aid in the reduction of excess body fat,(3) help maintain or increase lean (muscle) mass, (4) increase self-reported quality of life and (5) improve immune health as measured by C-reactive Protein (CRP).

Thus, these biomarkers provide evidence that taking glyconutritional supplements appear to facilitate improvements in immune health.” [pg ix]


Goals of the Longitudinal Trials

“To validate structure and function changes in biomarkers of wellness, optimal health, improved performance and quality of life that appear to be facilitated by the use of dietary supplements that include evidence-based diet and exercise plans.”


55 70 75 80 85 906560

The Green Zone:Years of Increased Vita lity

Intervention w ith the Optimal Health Plan

Average Person's Entry into the Disability Zone

Extended Entry After Following the Optimal

Health Plan

The Disability Zone"The point at which people lose their functional capacity and have to be cared for by other people or agencies."Adapted from Evans & Rosenberg's, "Biomarkers: The 10 Keys to Prolonging Vitality, " Simon & Schuster, NYC.

Age in Years:

The "Health Span" of the Average Person

The Disability Zone: The Research Model

Interventions to ImproveBody Composition

Extended EntryWith Enhanced

Body Composition

YYeeaarrss ooff IImmpprroovveedd QQuuaalliittyy ooff LLiiffee


What are structure/function claims?

Structure/Function claims describe the role of a nutrient or dietary ingredient intended to affect the structure or function in humans or that characterize the documented mechanism by which a nutrient or dietary ingredient acts to maintain such structure or function. However, they must not be disease claims that suggest the nutrient or ingredient can “cure, mitigate, treat, or prevent disease”.


Comparative Effectiveness Research (CER)Opportunities and Challenges for the Nutritional Industry

Gilbert R. Kaats, PhD, Harry G. Preuss, MD, & Robert B. Leckie, M.Eng., LL.BAccepted for publication in the: Journal of the American College of Nutrition

0.0%

0.5%

1.0%

1.5%

2.0%

P = 0.23Arms

Legs

Trunk

Ribs

Pelvis

Spine

Total

% of Annual Change in Bone Mineral Density for HIV Positive Patients

P = 0.77

P = 0.01P = 0.02

P = 0.22

P = 0.06

P = 0.01


Body Composition: Beyond Obesity, Osteoporosis and Osteopenia

Dysfunctional body composition Dysfunctional body composition is a powerful accelerator of overis a powerful accelerator of over

40 different diseases40 different diseasesAmerican Medical AssociationAmerican Medical Association’’ssNational Summit on Obesity, 2004National Summit on Obesity, 2004

3131 3030

44 55 66 77 88 99 1010

1515

14141313121211113322

1616

11

1717

1818

1919

2020

23232424 222228282121

292932323333

3434

2626 25252727

3636

3535

3737

4040

3939

3838


CalleCalle, E. E. et al. N , E. E. et al. N EnglEngl J Med 2003;348:1625J Med 2003;348:1625--16381638

Excess Weight vs. Type of Cancer in Women


The Typical American’s Solution to Weight Gain


Achieve Goal Weight by Improving Body Composition

It is the kind, not the amount, of weight one loses that sets the pathway to optimal health. It is essential to establish a personalized healthy goal weight through the reduction of excess body fat while maintaining, or increasing, lean mass and bone density.


Excess Body Fat and Inflammation

One of the primary causes of undiagnosed inflammation is increased body fat. People tend to think of fat mass as inert. Unfortunately, stored fat is a very active source of inflammation. Therefore, the first line of defense against inflammation is reduction of excess fat.

Sears, Silent Inflammation, Nutraceuticals World, 2005: 8:38-45.


Measuring Body Fat and Lean—The DEXA Test “What gets measured, gets managed.”


When a 1 lb “failure” Masked a 7 lb Success

W eight Change

Fat Change

Lean Change

BCI

-5

-4

-3

-2

-1

0

1

2

3

4

5

6

7

8

9

10

The scale w eight suggests a 1.0 lb negative treatm ent outcom e. But the w eight gain w as the result of a -3.0 lb loss of body fat and a gain of 4.0 lbs of lean m ass--both positive treatm ent outcom es. How ever, the BCI correctly depicts a +7.0 lb positive treatment outcom e correcting the distortion.

+ 1.0 lbs

+ 7.0 lbs

+ 4.0 lbs

- 3.0 lbs

Based on actual data Based on actual data derived from HMRC data base, August 2005derived from HMRC data base, August 2005


When a 2 lb “success” Masked a 10 lb Failure

Weight Change

Fat Change

Lean Change

BCI

-12

-11

-10

-9

-8

-7

-6

-5

-4

-3

-2

-1

0

1

2

3

4

5

6

The scale weight suggests a -2.0 lb positive treatment outcome. But the weight loss resulted from a - 4.0 lb increase on body fat and a decrease of - 6.0 lbs of lean mass--both negative treatment outcomes.

The BCI correctly depicts a -10.0 lb negative treatment outcome correcting the distortion.

- 2.0 lbs

- 10.0 lbs

- 6.0 lbs

+ 4.0 lbs

Based on actual dataBased on actual dataderived from HMRC data base, August 2005derived from HMRC data base, August 2005


Sarcopenic Obesity: Confluence of Two Epidemics“The two greatest epidemiological trends of our times are the aging of the population and the obesity epidemic. Each of these trends has important effects on body composition, morbidity, and mortality. Aging causes a progressive loss of muscle mass and strength, independent of any disease process, called sarcopenia. Sarcopenia is an important cause of frailty, disability, and loss of independence in the elderly, and recent estimates suggest that it costs the United States over $18 billion per year, a sum on par with the economic consequences of osteoporosis.”

Obesity ResearchObesity Research, 2004; 12:887, 2004; 12:887--888 & 913888 & 913--920.920.


The Impact of Sarcopenic Obesity in the Elderly

“Obesity has important functional implications in elderly persons because it worsens the age-related decline in physical function, which can lead to frailty and loss of independence”.Obesity Research, 2004; 12:887-888 & 913-920.

“Obesity may be the single greatest cause of disability in elderly persons….”Journal of the American Geriatric Society, 2002; 50:1802-1809.

“Obesity is associated with increased rates of nursing home admissions…”Obesity Research, 2002; 10:816-823.


The % of Women Unable to Lift Over 10 lbs (by age group)

65%

40%45%

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

Ages65-74

Ages75-84

Percentage of Women Unable to Lift Over 10 Pounds

Ages55-64


Crisis in Bone Health:

The US Surgeon General’s

Call to Action


Improving “Health Literacy” by Personal Feedback of Changes in Bone Density -

The DEXA Test [Chapter 5]“What gets measured, gets managed.”


Percentage of women unable to lift over 10 lbs

0.001

-0.006

-0.004

-0.002

0.000

0.002

0.004

0.006

0.008

0.010

0.012

0.014

0.016

Figure 1. A Meta Analysis Comparing Expected Changes in Bone Mineral Density With Historical Data From Five Different Groups: (1) A Control In Which Subjects Were Free to

Follow Any Program of Their Own Choosing, (2) Dietary Supplements, (3) Placebo, (4) Fitness Clubs and (5) Glyconutrients

N=191 N=127N=239 N=196N=131

Dietary Supplements

ExpectedChange

Placebo

Fitness Clubs

Control

Glyconutrients

-0.003

+0.001+0.002

+0.003+0.004

+0.014

Bon

e M

iner

al D

ensi

ty (

BM

D) g

/cm2



-0.016

-0.014

-0.012

-0.010

-0.008

-0.006

-0.004

-0.002

0.000

0.002

0.004

0.006

0.008

0.010

Figure 2. A Comparison of Changes in Bone Mineral Density Between a Placebo Group, a Group Taking Different Dietary Supplements and a Group Taking Glyconutrients Using a

Randomized Placebo-Controlled Double-Blinded Protocol

N=12

N=10

N=54

ExpectedChange Placebo

Dietary Supplements

Glyconutrients

+0.008

-0.003 -0.013 -0.003



A Source-data Derived* Meta Analysis of the Effects of a Plant Polysaccharide Supplement on Bone Mineral Densitya

Gilbert R. Kaats, PhD, Samuel C. Keith and Patti L. Keith Health and Medical Research Center, San Antonio, Texas

Published in The Original Internist

Publication Update



-0.7%

2.2%

3.1%

3.7%

4.4%

-1.0%

0.5%

2.0%

3.5%

5.0%

Ann

ualiz

ed %

BM

D C

hang

es

Comparison of Annualized Changes in Bone Mineral Density in Different Groups of Highly Compliant Subjects Following the AlgaeCal Bone-Health Plan With and Without Plant Polysaccharide Glyconutrients (Glycos)

Expected Change

`

Initial AlgaeCal Formula

Final AlgaeCal Formula


and Glycos


and Glycos

1

2 3 4 5

1. Expected change in BMD without any intervention for subjects of this age and gender 2. Changes in BMD after taking the initial AlgaeCal formula3. Changes in BMD after taking the final (and current) AlgaeCal formula 4. Changes in BMD after taking the final (and current) AlgaeCal formula with Glyconutrients5. Changes in BMD from "Expected" after taking the final AlgaeCal formula with Glyconutrients

Publication Update


Informed Consent FormInformed Consent Form

How to obtain the blood chemistry test for $100(valued at $436)How to obtain a blood test requisition


Measuring and Tracking Systemic Changes in Blood Chemistries


•Triglycerides

•Cholesterol

•HDL-Cholesterol

•LDL-Cholesterol

•CHOL/HDLC Ratio

•Glucose

•Urea Nitrogen (Bun)

•Creatinine

•eGFR

•Bun/Creatinine Ratio

•Sodium

•Potassium

•Chloride

•Carbon Dioxide

•Calcium

•Protein

•Albumin

•Globulin

•Alb/Glob Ratio

•Bilirubin, Total

•Alkaline Phosphatase

•AST (SGOT)

•ALT (SGPT)

•White Blood Cells

•Red Blood Cells

•Hemoglobin

•Hematocrit

•MCV

•MCH

•MCHC

44-item Blood Chemistry TestIncludes Thyroid Stimulating Hormone and Cardio C-Reactive Protein

•RDW

•Platelet Count

•Absolute Neutrophils

•Absolute Lymphocytes

•Absolute Monocytes

•Absolute Eosinophils

•Absolute Basophils

•Neutrophils

•Lymphocytes

•Monocytes

•Eosinophils

•Basophils

•Cardio CRP

•TSH

“What gets measured, gets managed.”


Cardio C-Reactive Protein - Beyond Cholesterol

“50% of heart attacks occur in people with normal cholesterol levels”- Cardio CRP improves prediction


Predictive Power of Cardio CRP & Other Blood Tests

0.0

1.0

2.0

3.0

4.0

5.0

C-reactive Protein

LDLCholesterol

Total/HDLRatio

Homocysteine Total Cholesterol

HDLCholesterol


The Importance of Testing Blood Levels of Vitamin D

Blood Levels of Circulating Vitamin D may be the most powerful predictors of wellness and immune health. You can now take this test for $270 or $126 if we

can use your data in our longitudinal trials. To enroll, call 210.824.4200 Beginning on page 129 of the Longitudinal Trials book, we reported the results of an exploding amount of research on the relationship blood levels of Vitamin D (25-hydroxy vitamin D) and wellness and immune health.

In general, the HIGHER your blood 25-h Vitamin D the LESS LIKELY you are to1:

• fracture bones • lose muscle strength with age • become diabetic • develop multiple sclerosis • suffer from premenstrual syndrome (PMS) • develop gum disease • develop heart disease • suffer from infections • contract autoimmune diseases • develop Alzheimer’s disease • develop Parkinson’s disease • develop breast, colon, prostrate cancer • suffer from schizophrenia and depression • become obese • suffer from gastrointestinal disorders

Increasing Vitamin D blood levels. In spite of its ability to increase 25-h Vitamin D levels, “…FDA recommendations for daily supplementation of Vitamin D3 may be woefully inadequate”, particularly in view of the findings that “One billion people worldwide appear to have vitamin D deficiency”, a deficiency that was found in people of all ages - infants, toddlers, adolescents, pregnant and lactating women, the elderly, and people with limited exposure to thesun. A number of studies have shown that Vitamin D blood levels can be increased by taking Vitamin D3 supplements and increasing exposure to sunlight. Research suggests that it is virtually impossible to increase Vitamin D3 levels through diet alone. For Vitamin D3supplements and additional information on Vitamin D, contact Julie Marshall of HealthTech Products, LLC. @ 210-274-6193.



How much Vitamin D3 Should I Take? The answer depends upon how much D3 you are now taking, how much you are getting from food, how much sunlight you typically get, and how your body metabolizes that D3. However, you should first start with measuring your 25-Hydroxyvitamin D ng/mL blood level to determine your current level:

Severely deficient = 0 to 15 Mildly deficient = 15 to 32 Optimal levels = 32 to 100 Potential toxicity = greater than 100

Other studies suggest that even 250-750 nmol/L would not be toxic. If you don’t get the measurement, virtually no studies suggest taking 2,000 IU a day is toxic, and many suggest that taking up to 10,000 IU of vitamin D3 a day may be safe. It is not unusual to have physicians prescribe 50,000 IU 3 times a week for up to 3 months.


Glyconutrients and Vitamin D blood levels. Most tissues and cells in the body have a vitaminD receptor that regulates cell growth and acts as a cell growth modulator and could be directly involved in inter-cellular communications. In view of the relationship of glyconutrients tocellular communication, it could be that increasing blood levels of Vitamin D could also increase the effects one receives from taking glyconutrients. Or vice-versa. Starting on page 168 of Restructuring I reported that an analysis of people taking glyconutritional plant polysaccharides(GPP) had statistically lower CRP scores than those not taking the GPPs. Although these data are not definitive, the difference could suggest GPPs improve immune health—a finding consistent with our other studies. It would add additional support for the immune supporting potential ofGGPs if blood levels of vitamin D were also found to have a positive relationship with takingGGPs. We are now conducting that study and invite you to be a part of it. If you choose to participate in this study, you may now obtain a measurement of your Vitamin D blood levels for less than half the typical cost--$126 instead of $270 providing you complete an informed consenta self-reported Quality of Life questionnaire, and allow us to use your test data in our longitudinal trials. But even if you don’t participate and are will to pay the full price, I think it would be a good investment in your wellness and immune health to take the test.


How much Vitamin D3 Should I Take? The answer depends upon how much D3 you are now taking, how much you are getting from food, how much sunlight you typically get, and how your body metabolizes that D3. However, you should first start with measuring your 25-Hydroxyvitamin D ng/mL blood level to determine your current level:

Severely deficient = 0 to 15 Mildly deficient = 15 to 32 Optimal levels = 32 to 100 Potential toxicity = greater than 100

Other studies suggest that even 250-750 nmol/L would not be toxic. If you don’t get the measurement, virtually no studies suggest taking 2,000 IU a day is toxic, and many suggest that taking up to 10,000 IU of vitamin D3 a day may be safe. It is not unusual to have physicians prescribe 50,000 IU 3 times a week for up to 3 months.


Informed Consent FormInformed Consent Form

“Another Word From Our Sponsor”Have a Blood Test Panel - for $100 (valued at $436)


An American Definition of Exercise

Ex – er - cise. Noun: 1. The art of converting big meals and fattening snacks into back strains and pulled muscles by lifting heavy things that didn’t have to lifted in the first place, or running when no one is chasing you.


An Alternative Approach to ExerciseTracks and displays thesteps or step-equivalents

Tracks and displaysthe calories burned

Tracks and displays the miles traveled.

A B C D E F G H

Date Day of Week

# Days

Number of Clicks

Click Equivalents

Total Clicks This Day

Total Clicks This Week

Average Clicks This Week

1-Jan Wed 1 9,254 1,000 10,254 10,254 10,254

2-Jan Thu 2 9,000 - 9,000 19,254 9,627

3-Jan Fri 3 8,000 500 8,500 27,754 9,251

4-Jan Sat 4 9,000 300 9,300 37,054 9,264

5-Jan Sun 5 9,000 9,000 46,054 9,211

6-Jan Mon 6 9,000 450 9,450 55,504 9,251

7-Jan Tue 7 9,000 9,000 64,504 9,215

The Clicker Tracker

0123456789

101112

Week Number

Clic

ks (T

hous

ands

)

1 2 3 4 5 6 7

9 8

1011

12

0

x

x

x


The Glycemic Index: Does it Work?

“The findings provide evidence that lowThe findings provide evidence that low--GI diets improve GI diets improve glycemic controlglycemic control……the benefit is clinically significant and the benefit is clinically significant and similar to that offered by newer pharmacological agents.similar to that offered by newer pharmacological agents.””BrandBrand--Miller, Miller, Diabetes CareDiabetes Care, , VolVol 26, 2003.26, 2003.

““In spite of its limitations, the Glycemic Index works.In spite of its limitations, the Glycemic Index works.””An An independent review byindependent review by Sievenpiper & Vuksan,Sievenpiper & Vuksan,

Journal of the American College of NutritionJournal of the American College of Nutrition, , VolVol 23, 2004.23, 2004.

““The Glycemic index information should be incorporated The Glycemic index information should be incorporated into exchanges and teaching materialinto exchanges and teaching material”” and and “…“…diabetic diabetic individuals should be encouraged toindividuals should be encouraged to……include three low include three low GI Foods into their diet daily.GI Foods into their diet daily.””Anderson et. al. Anderson et. al. J the American College of NutritionJ the American College of Nutrition, , VolVol 23, 2004.23, 2004.


Indi

cato

r

Food Name Typi

cal S

ervin

g Si

ze in

Oun

ces

Carb

ohyd

rate

s pe

r ser

ving

Glyc

emic

Inde

x

Glyc

emic

Load

pe

r Ser

ving

Glyc

emic

Load

pe

r Oun

ce

Indi

cato

r

Food Name Typi

cal S

ervin

g Si

ze in

Oun

ces

Carb

ohyd

rate

s pe

r ser

ving

Glyc

emic

Inde

x

Glyc

emic

Load

pe

r Ser

ving

Glyc

emic

Load

pe

r Oun

ce

Rice chek cereal 1.0 24.7 89 22.0 22.0 Skittles candies 2.3 58.3 70 40.8 17.7Rice Krispies 1.0 24.9 82 20.4 20.4 Smacks, Kellogg's cereal 1.0 25.2 56 14.1 14.1Rice, Basmati white, boiled 7.0 55.9 58 32.4 4.6 Snickers 2.2 37.2 41 15.2 6.9Rice, brown 6.0 131.4 55 72.3 12.0 Soda crackers (saltines) 1.0 20.3 74 15.0 15.0Rice, converted Uncle Ben 6.0 132.7 44 58.4 9.7 Soup, black bean 4.5 10.2 64 6.5 1.5Rice, instant cooked 6.0 136.1 87 118.4 19.7 Soup, green pea 9.0 27.0 66 17.8 2.0Rice, long grained white 6.0 136.0 56 76.2 12.7 Soup, lentil 8.0 25.7 44 11.3 1.4Rice, parboiled 6.0 139.0 48 66.7 11.1 Soup, tomato 9.0 17.4 38 6.6 0.7Rice, vermicelli, cooked 6.0 30.1 58 17.4 2.9 Sourdough bread 1.5 22.1 52 11.5 7.7Rice, white short grained 6.0 48.9 72 35.2 5.9 Soy beans 3.0 8.1 18 1.5 0.5Rice, white, converted, Uncle Ben 6.0 132.7 44 58.4 9.7 Soy milk 8.0 4.3 31 1.3 0.2Roll, Kaiser 2.0 29.9 73 21.8 10.9 Spaghetti, white cooked 6.0 127.3 41 52.2 8.7Rutabaga, peeled, boiled 2.6 6.0 72 4.3 1.7 Sponge cake plain 3.5 57.3 46 26.3 7.5Ryvita tasty dark rye crispbread 0.7 15.6 69 10.7 16.1 Sportsplus 8.0 14.0 74 10.4 1.3Saltine crackers 1.0 20.3 74 15.0 15.0 Star Pastina, cooked 6.0 42.4 43 18.2 3.0Saltines (soda crackers) 1.0 20.3 74 15.0 15.0 Strawberry jam 0.5 8.2 51 4.2 8.4Semolina, cooked 6.0 123.9 55 68.1 11.4 Stuffing or dressing, bread 2.0 12.3 74 9.1 4.6Shortbread cookie 1.0 18.3 64 11.7 11.7 Sweet potato, peeled & boiled 3.0 20.7 54 11.2 3.7

Glycemic Load Index~735 Foods (Alphabetized)

[Chapter 9]


Glycemic Load Index~735 Foods (Rank Ordered Lowest to Highest)

[Chapter 9]In

dica

tor

Food Name Typi

cal S

ervin

g Si

ze in

Oun

ces

Carb

ohyd

rate

s pe

r ser

ving

Glyc

emic

Inde

x

Glyc

emic

Load

pe

r Ser

ving

Glyc

emic

Load

pe

r Oun

ce

Indi

cato

r

Food Name Typi

cal S

ervin

g Si

ze in

Oun

ces

Carb

ohyd

rate

s pe

r ser

ving

Glyc

emic

Inde

x

Glyc

emic

Load

pe

r Ser

ving

Glyc

emic

Load

pe

r Oun

ce

Lentil soup, canned 8.0 20.7 44 9.1 1.1Soy milk 8.0 4.3 31 1.3 0.2 Sportsplus 8.0 14.0 74 10.4 1.3Yogurt, nonfat, artifical sweetner 8.0 18.2 14 2.6 0.3 Beets, canned 3.0 6.1 64 3.9 1.3Cherries 3.0 4.7 22 1.0 0.3 Peach, fresh 3.0 9.4 42 4.0 1.3Milk, whole 8.0 11.4 27 3.1 0.4 Grapefruit Juice, unsweetened 8.0 22.3 48 10.7 1.3Milk, skim 8.0 11.0 32 3.5 0.4 Life savers candy, 6 peppermint 0.5 1.0 70 0.7 1.4Soy beans 3.0 8.1 18 1.5 0.5 Gatorade 8.0 14.0 78 10.9 1.4Yogurt, -nonfat fruit flavor & sugar 8.0 17.4 33 5.7 0.7 Carrots, peeled and cooked 2.4 6.9 49 3.4 1.4Soup, tomato 9.0 17.4 38 6.6 0.7 Soup, lentil 8.0 25.7 44 11.3 1.4Tomato soup 9.0 17.4 38 6.6 0.7 Potatoes, new canned, drained 5.0 11.7 61 7.1 1.4Grapes, green 3.0 4.9 46 2.2 0.7 Apple juice, unsweetened 8.0 29.0 40 11.6 1.4Peanuts, roasted & salted 2.5 15.2 14 2.1 0.9 Orange, navel 4.0 13.2 44 5.8 1.5Yogurt, nonfat fruit w/sugar 8.0 21.3 33 7.0 0.9 Soup, black bean 4.5 10.2 64 6.5 1.5Peas, dried, boiled 2.0 8.9 22 2.0 1.0 Cantelope, raw 6.5 14.6 65 9.5 1.5Peach, canned, natural juice 4.0 13.1 30 3.9 1.0 Watermelon 5.0 10.2 72 7.3 1.5Apricots, canned 3.0 4.7 64 3.0 1.0 Blackeyed peas, canned 4.0 14.1 42 5.9 1.5Beans, butter boiled 4.0 14.3 31 4.4 1.1 Orange juice 8.0 25.8 46 11.9 1.5Milk, chocolate, 1% 8.0 26.1 34 8.9 1.1 Grapefruit, raw 3.3 7.6 65 4.9 1.5

GLYCEMIC LOAD INDEX - RANK ORDERED FROM LOW TO HIGH


Effects of Foods With a High Glycemic-load Index

140

120

100

80

60

40

20

0

-60 -30 0 30 60 90 120 150 180 210 240Minutes

INSULIN

GLUCOSE

GLUCAGON


Glycemic Load Index--AlphabetizedIn

dica

tor

Food Name Typi

cal S

ervin

g Si

ze in

Oun

ces

Carb

ohyd

rate

s pe

r ser

ving

Glyc

emic

Inde

x

Glyc

emic

Load

pe

r Ser

ving

Glyc

emic

Load

pe

r Oun

ce

Indi

cato

r

Food Name Typi

cal S

ervin

g Si

ze in

Oun

ces

Carb

ohyd

rate

s pe

r ser

ving

Glyc

emic

Inde

x

Glyc

emic

Load

pe

r Ser

ving

Glyc

emic

Load

pe

r Oun

ce

Rice chek cereal 1.0 24.7 89 22.0 22.0 Skittles candies 2.3 58.3 70 40.8 17.7Rice Krispies 1.0 24.9 82 20.4 20.4 Smacks, Kellogg's cereal 1.0 25.2 56 14.1 14.1Rice, Basmati white, boiled 7.0 55.9 58 32.4 4.6 Snickers 2.2 37.2 41 15.2 6.9Rice, brown 6.0 131.4 55 72.3 12.0 Soda crackers (saltines) 1.0 20.3 74 15.0 15.0Rice, converted Uncle Ben 6.0 132.7 44 58.4 9.7 Soup, black bean 4.5 10.2 64 6.5 1.5Rice, instant cooked 6.0 136.1 87 118.4 19.7 Soup, green pea 9.0 27.0 66 17.8 2.0Rice, long grained white 6.0 136.0 56 76.2 12.7 Soup, lentil 8.0 25.7 44 11.3 1.4Rice, parboiled 6.0 139.0 48 66.7 11.1 Soup, tomato 9.0 17.4 38 6.6 0.7Rice, vermicelli, cooked 6.0 30.1 58 17.4 2.9 Sourdough bread 1.5 22.1 52 11.5 7.7Rice, white short grained 6.0 48.9 72 35.2 5.9 Soy beans 3.0 8.1 18 1.5 0.5Rice, white, converted, Uncle Ben 6.0 132.7 44 58.4 9.7 Soy milk 8.0 4.3 31 1.3 0.2Roll, Kaiser 2.0 29.9 73 21.8 10.9 Spaghetti, white cooked 6.0 127.3 41 52.2 8.7Rutabaga, peeled, boiled 2.6 6.0 72 4.3 1.7 Sponge cake plain 3.5 57.3 46 26.3 7.5Ryvita tasty dark rye crispbread 0.7 15.6 69 10.7 16.1 Sportsplus 8.0 14.0 74 10.4 1.3Saltine crackers 1.0 20.3 74 15.0 15.0 Star Pastina, cooked 6.0 42.4 43 18.2 3.0Saltines (soda crackers) 1.0 20.3 74 15.0 15.0 Strawberry jam 0.5 8.2 51 4.2 8.4Semolina, cooked 6.0 123.9 55 68.1 11.4 Stuffing or dressing, bread 2.0 12.3 74 9.1 4.6Shortbread cookie 1.0 18.3 64 11.7 11.7 Sweet potato, peeled & boiled 3.0 20.7 54 11.2 3.7


Glycemic Load Index(Rank Ordered – Lowest to Highest)

Indi

cato

r

Food Name Typi

cal S

ervin

g Si

ze in

Oun

ces

Carb

ohyd

rate

s pe

r ser

ving

Glyc

emic

Inde

x

Glyc

emic

Load

pe

r Ser

ving

Glyc

emic

Load

pe

r Oun

ce

Indi

cato

r

Food Name Typi

cal S

ervin

g Si

ze in

Oun

ces

Carb

ohyd

rate

s pe

r ser

ving

Glyc

emic

Inde

x

Glyc

emic

Load

pe

r Ser

ving

Glyc

emic

Load

pe

r Oun

ce

Lentil soup, canned 8.0 20.7 44 9.1 1.1Soy milk 8.0 4.3 31 1.3 0.2 Sportsplus 8.0 14.0 74 10.4 1.3Yogurt, nonfat, artifical sweetner 8.0 18.2 14 2.6 0.3 Beets, canned 3.0 6.1 64 3.9 1.3Cherries 3.0 4.7 22 1.0 0.3 Peach, fresh 3.0 9.4 42 4.0 1.3Milk, whole 8.0 11.4 27 3.1 0.4 Grapefruit Juice, unsweetened 8.0 22.3 48 10.7 1.3Milk, skim 8.0 11.0 32 3.5 0.4 Life savers candy, 6 peppermint 0.5 1.0 70 0.7 1.4Soy beans 3.0 8.1 18 1.5 0.5 Gatorade 8.0 14.0 78 10.9 1.4Yogurt, -nonfat fruit flavor & sugar 8.0 17.4 33 5.7 0.7 Carrots, peeled and cooked 2.4 6.9 49 3.4 1.4Soup, tomato 9.0 17.4 38 6.6 0.7 Soup, lentil 8.0 25.7 44 11.3 1.4Tomato soup 9.0 17.4 38 6.6 0.7 Potatoes, new canned, drained 5.0 11.7 61 7.1 1.4Grapes, green 3.0 4.9 46 2.2 0.7 Apple juice, unsweetened 8.0 29.0 40 11.6 1.4Peanuts, roasted & salted 2.5 15.2 14 2.1 0.9 Orange, navel 4.0 13.2 44 5.8 1.5Yogurt, nonfat fruit w/sugar 8.0 21.3 33 7.0 0.9 Soup, black bean 4.5 10.2 64 6.5 1.5Peas, dried, boiled 2.0 8.9 22 2.0 1.0 Cantelope, raw 6.5 14.6 65 9.5 1.5Peach, canned, natural juice 4.0 13.1 30 3.9 1.0 Watermelon 5.0 10.2 72 7.3 1.5Apricots, canned 3.0 4.7 64 3.0 1.0 Blackeyed peas, canned 4.0 14.1 42 5.9 1.5Beans, butter boiled 4.0 14.3 31 4.4 1.1 Orange juice 8.0 25.8 46 11.9 1.5Milk, chocolate, 1% 8.0 26.1 34 8.9 1.1 Grapefruit, raw 3.3 7.6 65 4.9 1.5

GLYCEMIC LOAD INDEX - RANK ORDERED FROM LOW TO HIGH



45

A Meta Analysis Derived from Source-data*on the Short-term Effects of a Glyconutrient Supplement on Bone Mineral Density©

Reprinted with Permission from The Original Internist, Dec 2008.

by: Gilbert R. Kaats, PhD, FACN, Samuel C. Keith. BBA and Patti L. Keith, BBA Health and Medical Research Center, San Antonio, TX

An additional study enrolled 126 subjects to compare changes in BMD between subjects following the AlgaeCal Bone-health Plan with (n=61)71 and without (n=65) taking glyconutrients supplements. Additionally, all subjects provided self-reported product usage and completed an anonymous reporting their compliance, that allowed for classification of subjects into compliant and non-compliant sub-groups. The results of this study are shown in Figure 3.

*More information on the study can be found on pages [124-125] of the Longitudinal Trials book along with a summary of the research suggesting the possible superiority and benefit of plant-sourced nutrition on pages [121-123].

Glyconutrients Enhance Bone Density When Used with AlgaeCal—A plant-sourcedForm of Calcium Containing Naturally Occurring Bone-Supporting Nutrients*



46

-0.7%

2.2%

3.1%

3.7%

4.4%

-1.0%

0.5%

2.0%

3.5%

5.0%

Ann

ualiz

ed %

BM

D C

hang

esComparison of Annualized Changes in Bone Mineral Density in Different Groups of Highly Compliant Subjects

Following the AlgaeCal Bone-Health Plan With and Without Plant Polysaccharide Glyconutrients (Glycos)

Expected Change

`

Initial AlgaeCal Formula



and Glycos


and Glycos

1

2 3 4 5

1. Expected change in BMD without any intervention for subjects of this age and gender 2. Changes in BMD after taking the initial AlgaeCal formula3. Changes in BMD after taking the final (and current) AlgaeCal formula 4. Changes in BMD after taking the final (and current) AlgaeCal formula with Glyconutrients5. Changes in BMD from "Expected" after taking the final AlgaeCal formula with Glyconutrients



47

In appreciation for their participation in this clinical trial, Mannatech Associates may purchase this supplement at wholesale prices providing they:

1. are a current associate,

2. agree to continue using Mannatech’s glyconutrients,

3. allow us to use any future DEXA or blood chemistry tests as a follow-up to this study.

For information on this product, call HealthTech Products, LLC @ 210.274.6193


TABLE OF CONTENTS FOR SLIDESThis power point presentation is copyrighted and cannot be reproduced in any form beyond the initial permission

granted to Building Strength Webinars 9/03/09 attendees

Restructuring Body Composition: How the kind, not amount, of weight lost or gained defines the

pathway to optimal health

To obtaining testing requisitions and participate in on-going clinical trials, contact Integrative Health Technologies, Inc. at

1-210.824.4200

For a copy of the book, pedometer, and wholesale prices for the AlgaeCal Bone Health supplement, contact HealthTech Products, LLC. 210.274.6193

.

To view other resources on this presentation, including DVDs, CDs and

MP3s, please visit:

www.BuildingStrengthWebinars.com

or call:206.203.4414

Welcome to “Building STRENGTH”...

Documents

Transcript of Welcome to “Building STRENGTH”...