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Calworth Glenford LLC announced that for the first time, it is giving a comprehensive coaching class for the acclaimed Oxygen Remedy through online education.

The Oxygen Remedy helps people who are overweight and who may have a combination of health problems, according to Richard Geller, CEO of Calworth Glenford.

The system is aimed at increasing the oxygen levels that reach into the muscles, tissues and brain. it works by increasing the blood flow and raising the efficiency of blood hemoglobin through a well known phenomenon, the Bohr Effect.

“Over 30 medical studies show that many diseases can be remedied by raising the tissue oxygen levels,” Geller said. “Over 2 million people have purchased and are using breathing systems to achieve a higher level of health. this is the first time anyone has combined the most researched systems together and is delivering this through online coaching accessible to anyone with a computer.”

Geller said that the primary reasons people are using the Oxygen Remedy is for high blood pressure, acid reflux, IBS, weight loss, and diabetes. “Often people today have several medical problems that co-exist with each other,” Geller said, “because we believe they have a common cause.”

Geller explained that overweight people often suffer from GERD, for example, or asthma or sleeping disorders. “the Oxygen Remedy seeks to increase the most basic functioning of each cell in the body.”

The result, according to Geller, is that many folks find their symptoms diminish or disappear. “I myself cured severe and possibly life threatening asthma with this method,” Geller said.

“I’ve got one student who has significantly reduced his cystic fibrosis symptoms,” Geller said.

To find out more about the Oxygen Remedy online education please visit the Oxygen Remedy website for more information and to register for a free mini-course that the company offers.

Source:Calworth Glenford LLC

Another difference between the groups is that the normal-protein diet did not include proteins from flesh foods such as meat.

Beans, legumes and soy products also are high sources of protein, but they are not as prevalent in Americans’ diets as dairy and meat products, Campbell said. About 40 percent of the protein Americans consume comes from meat products such as pork, chicken, beef and fish, and another 5 percent comes from eggs and egg products.

“the studies have not been done to show the superiority of these proteins with comparable quantities consumed,” he said. “what our studies are showing is that by increasing protein in the diet with these food products, the benefits of higher protein intake are noticeable.”

Eating frequency also was tested because it is a common belief that eating more frequent, smaller meals a day can lead to weight loss. one of the reasons for this belief is that older studies suggest people who are overweight and obese tend to eat fewer meals.

“As a result, the idea was that fewer, larger meals were contributing or encouraging overconsumption and resulting in obesity and that the people who were more successful with weight control were eating smaller, more frequent meals,” Campbell said. “But our findings turn that on its head. there also seems to be a growing consensus that these other dietary habits may not be accurately reported because obese and overweight people tend to conceal how frequently and how much they eat.”

Eating frequency was determined starting at week seven for three days. Participants consumed the same amount of calories but with a different distribution: three times a day by eating every five hours or six times a day eating every two hours. the large meals were about 750 calories each. the smaller meals consumed every two hours were estimated at about 375 calories each. Participants also recorded their feelings about hunger and feeling full on a time-stamped electronic device every waking hour.

“first, although we found that daily hunger, desire to eat and preoccupation with thoughts of food were not different between the normal- verses higher-protein groups, the higher-protein group experienced greater fullness through the day,” Leidy said. “Second, we had more individuals struggle with complying with consuming six meals a day, specifically, of those in the study who were not compliant, 90 percent were specifically unable to follow the six-meal-a-day eating pattern. People told us anecdotally that they couldn’t stop work to eat a meal, even if it was small.”

It also is important to note that the more frequent meals were literally the main meals split in half, and the participants were not snacking, she said.

“the definition for a snack can vary, but it is usually accepted to be under 250 calories and between meals,” Leidy said. “unfortunately, many people easily exceed that today when they combine oversized soft drinks and large portion sizes.”

This study also follows an acute clinical study conducted in a laboratory setting by the same researchers that was published in Obesity in September. In that study, they found that higher protein intake promotes satiety and challenged the concept that smaller, more frequent meals increases the feeling of fullness.

Other research by Leidy and Campbell have shown that restricted-calorie diets high in protein also help retain lean body mass as people lose weight, which is critical for older adults, Campbell said. However, a loss in bone density for postmenopausal women was linked to eating high protein from meat sources.

“unfortunately, older people are not immune to the obesity epidemic, and they also are likely to lose muscle as they age,” Campbell said. “the combination of overweight, over fat and under muscle is not a good combination for health or quality of life. one of the themes of our research group is to help adults successfully age, and we would like to evaluate the effectiveness of a higher-protein diet with these types of food in this age group while also monitoring key aspects of long-term health such as metabolic syndrome, which includes blood pressure and glucose and cholesterol levels.”

The most recent article was co-authored by Purdue doctoral student Minghua Tang, postdoctoral research associate Cheryl L.H. Armstrong and undergraduate student Carmen B. Martin.

Source: Amy Patterson NeubertPurdue University

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