Beat The Streets Fundraiser Saturday May 5th

No more Thursday Yoga...but how about Monday morning?

Monday 6am workout!

You’ve been asking for it for a while now, so here you go.  We’re adding a 6am class monday mornings.  At this point it will only be a 6am, not 7am (see yoga above).  This is a trial addition to the schedule.  The last time we tried this, I sat there Monday mornings and was very lonely.  But we have a lot more people now .

Referral Discount

Buffalo

We’re making another buffalo order, if you want some please indicate in comments below.  We’re probably going to change the pricing to $5 for ground, and $7 for other cuts — evenly distributed, you can’t have all the filet .  I’m trying to decide if we have enough people to get a full or just a half, we’re kind’ve on the line, so if you want some please do fill out the comments (and include your name).

T-shirts are in!!

Kickboxing!

Posting WOD results

New members! Get your free massage!

On-The-Water rowing seminar

Charles Staley Olympic Lifting Seminar August 7th & 8th

Extremely short notice...Pub Golf this Saturday!

Please keep the gym clean

Coming Soon

View the March Newsletter

April 23, 2010 — Individuals who consume a diet rich in nuts, fish, poultry, vegetables, fruits, and olive oil–based salad dressings but low in high-fat dairy products, red meat, organ meats, and butter have a reduced risk for Alzheimer’s disease, a new study suggests.

The finding, from a prospective community-based cohort study, warrants further exploration of food combinations in the prevention of this important public health problem, said lead study author Yian Gu, PhD, from the Taub Institute for Research in Alzheimer’s Disease and the Aging Brain, Columbia University, New York City.

“Many studies have looked at the relationship between diet and the risk of Alzheimer’s disease, but they have tended to focus on single nutrients or dietary items, such as fruits or vegetables or intake of meats. But the reality is that people eat a variety of foods, so we wanted to determine the best combination that might prevent Alzheimer’s,” she told Medscape Neurology.

Their results were published online April 12 in the Archives of Neurology. The study will also appear in the June issue of the journal.

Dietary Patterns

Dr. Gu and her colleagues studied a cohort of 2148 elderly subjects 65 years and older living in New York City. All subjects were healthy and free of dementia at study entry. Their dietary habits were obtained via questionnaire, and they were prospectively evaluated with the same standardized neurologic and neuropsychological measures approximately every 1.5 years for an average of 4 years.

The researchers used reduced rank regression to calculate dietary patterns according to their effect on 7 nutrients previously shown in the literature to be related to Alzheimer’s disease: saturated fatty acids, monounsaturated fatty acids, omega-3 polyunsaturated fatty acids, omega-6 polyunsaturated fatty acids, vitamin E, vitamin B₁₂, and folate.

During the follow-up, 253 individuals developed Alzheimer’s disease. The study found that one dietary pattern — characterized by higher intakes of salad dressing, nuts, fish, tomatoes, poultry, cruciferous vegetables, fruits, and dark and green leafy vegetables and a lower intake of high-fat dairy products, red meat, organ meat, and butter — was significantly associated with a reduced risk for Alzheimer’s disease.

Compared with subjects in the lowest tertile of adherence to this pattern, the Alzheimer’s disease hazard ratio (95% confidence interval) for subjects in the highest tertile was 0.62 (0.43 – 0.89) after multivariable adjustment (P for trend = .01).

The study also found that subjects who were older, less educated, and current smokers tended to be less adherent to the protective diet. Hispanic individuals adhered less than white and black individuals (P = .02), and women tended to adhere more than men (P = .05).

“The dietary pattern that was most protective against Alzheimer’s reflected a diet rich in ω-3 and ω-6 polyunsaturated fatty acids, vitamin E, and folate but poor in saturated fatty acids and vitamin B₁₂,” commented Dr. Gu. “The combination of nutrients in this dietary pattern reflects multiple pathways in the development of Alzheimer’s disease.

“For example, vitamin B₁₂ and folate are homocysteine-related vitamins that may have an impact on the disease through their ability to lower circulating homocysteine levels,” she said. “Vitamin E is a strong antioxidant, and the fatty acids may be linked to dementia and cognitive function through atherosclerosis, thrombosis, or inflammation. Fatty acids may also affect brain development and membrane functioning.”

She added that the study has several limitations. “We used a single measurement of the diet, and this might not have captured the long-term dietary habits of the subjects. We also excluded subjects from the final analysis because they were lost to follow-up, and this might have introduced selection bias. We also can’t completely rule out the possibility that the reduced risk associated with this protective diet was due to residual confounding.”

Further studies are planned, Dr. Gu said. “We cannot say based on this study alone that this type of dietary pattern prevents Alzheimer’s disease, but many studies have consistently shown that fruits and vegetables and unsaturated fatty acids are associated with a lower risk. We want to repeat these findings in different populations and see if they can be confirmed in other studies.”

Array of Health Behaviors

Commenting on this study for Medscape Neurology, David Knopman, MD, professor of neurology at the Mayo Clinic and a member of the Mayo Clinic Alzheimer’s Disease Research Center in Rochester, Minnesota, said that, despite the study authors’ best efforts, it is still not clear whether diet alone makes a difference.

“Dietary habits, which often are lifelong, are certainly part of the array of health behaviors that contribute to better cognitive health in late life. However, diet and other health behaviors are intertwined. Because a healthy diet contributes to better cardiac health, lower weight, lower blood pressure and a lower risk for diabetes, there are many reasons to view the dietary habits described by Dr. Gu and colleagues as beneficial.”

The study was supported by federal National Institute on Aging grants. Dr. Gu and Dr. Knopman have disclosed no relevant financial relationships.

Arch Neurol. Published online April 12, 2010.

Clinical Context

There is increasing evidence linking Alzheimer’s disease to diet intake, but the impact of particular nutrients on risk is uncertain. For example, adherence to the Mediterranean diet has been linked with a lower risk for Alzheimer’s disease, but only a limited number of food groups are considered in the Mediterranean diet.

This is a prospective cohort study of a longitudinal cohort of community-dwelling elderly residents of New York City without dementia at baseline to examine the link between dietary pattern analyzed by reduced rank regression to derive a pattern consistent with reduced risk.

Study Highlights

• 2148 elderly subjects 65 years and older were recruited from among a sample of Medicare beneficiaries. Baseline standardized history, physical examination, and neuropsychological test batteries were performed.
• A global summary score on the Clinical Dementia Rating was obtained at baseline, and subjects were monitored at 1.5-year intervals for testing.
• Average food consumption in the year before the testing was obtained by a 61-item version of the Willet semiquantitative food frequency questionnaire by trained interviewers in English or Spanish.
• The nutrient intake from foods consumed was calculated and then used in the reduced rank regression analysis.
• At the 1.5-year interval examinations, status of possible or probable Alzheimer’s disease was determined by criteria of the National Institute of Neurological and Communicative Disorders and Stroke-Alzheimer Disease and Related Disorders Association.
• Reduced rank regression determines linear combinations (ie, scores of dietary patterns) of a set of predicting variables. This test was performed with use of 30 predetermined food groups.
• The nutrients used in the analysis were saturated fatty acids, monounsaturated fatty acids, omega-3 polyunsaturated acids, omega-6 polyunsaturated fatty acids, vitamin E, vitamin B₁₂, and folate.
• This list was generated from what was most commonly reported as associated with Alzheimer’s disease risk in the literature.
• A dietary pattern score was calculated for every pattern that emerged, for a total of 7 groups of dietary pattern scores.
• After an average follow-up of 3.96 years, 253 incident cases of Alzheimer’s disease were identified.
• The participants who went on to have Alzheimer’s disease were older, were less educated, and had lower body mass index vs those without Alzheimer’s disease.
• They were more likely to be Hispanic than white and were less likely to consume moderate alcohol.
• The 7 dietary pattern scores examined explained 76.8% and 29.5% of the total variation in nutrient and food intakes, respectively.
• The crude hazard ratios for Alzheimer’s disease in the highest vs the lowest tertiles for the dietary patterns 1 though 7, respectively, were 1.06, 0.54, 1.10, 1.16, 0.94, and 0.96.
• Dietary pattern score 2 was the only pattern that was associated with Alzheimer’s disease risk; therefore, subsequent analysis focused on this pattern.
• A high dietary pattern score 2 indicated a diet rich in omega-3 polyunsaturated fatty acids, omega-6 polyunsaturated fatty acids, vitamin E, and folate (all positively correlated, P < .001) but poor in saturated fatty acids and vitamin B₁₂.
• Dietary pattern score 2 correlated positively with intakes of salad dressing, nuts, fish, tomatoes, poultry, cruciferous vegetables, fruits, and dark and leafy vegetables.
• This score correlated negatively with intakes of high-fat dairy, red meat, organ meat, and butter.
• Subjects who were older, less educated, and current smokers were less likely to adhere to dietary pattern score 2.
• Compared with subjects in the lowest tertile of adherence to dietary pattern score 2, those in the middle and highest tertiles, respectively, had a 19% and 38% lower risk for Alzheimer’s disease (P for trend = .01).
• Alcohol intake and nutrient supplements did not affect this association.
• The authors concluded that a dietary pattern rich in omega-3 polyunsaturated fatty acids, omega-6 polyunsaturated fatty acids, vitamin E, and folate and poor in saturated fatty acids and vitamin B₁₂ was associated with a lower risk for Alzheimer’s disease in older persons.

Clinical Implications

• The risk for Alzheimer’s disease is lower by 19% and 38%, respectively, for individuals in the middle and highest vs the lowest tertiles of adherence to dietary pattern score 2.
• The dietary pattern protective against Alzheimer’s disease consists of a diet rich in salad dressing, nuts, fish, tomatoes, poultry, cruciferous vegetables, fruits, and dark and leafy vegetables and low in high-fat dairy, red meat, organ meat, and butter.

Further, Faster, with Greater Ease, less Wear and Tear, and a Whole lot more Fun!

This Seminar is Two 2-Hour Sessions:
Tuesday April 6th & 13th @ Starting at 5:30pm Each Night
$179.00 For BOTH Nights
($149.00 For CrossFit Denver Members)

• Before and After Video Taping and Gait Analysis

• A Body Understanding of Proper Alignment and Movement Principles

• Individual Instruction on Your Stride Mechanics and Form

Day 1

Video Taping and Gait Analysis: In this clinic we will video your running form and biomechanics. This is an indispensable tool that gives you an opportunity to see yourself in action and receive expert feedback that both reinforces the things you are doing right in your form and movement, and helps you to correct the habits and inefficiencies that hold you back from feeling and performing your best. This process helps you to become significantly more aware of your posture and gait, and sets the stage for making lasting positive changes. Get Hip to Your Full Power:

The biggest obstacle that prevents people from improving their running performance and avoiding injury is the failure to utilize the powerful core muscles of the torso, hips, and pelvis for forward movement. You will learn how to engage these prime movers, which extend from the torso and pelvis, and move downward into the hips. You will be pleasantly surprised at the results you get from the techniques that will be presented in this clinic. Skillful use of the hips and pelvis is central to fluid efficient movement and provides the foundation for continued improvement. For more information contact Douglas at 303 499 2060 douglas@radiantrunning.com Visit my website at www.radiantrunning.com

Day 2 Putting it All Together:

In this clinic, you will practice and build upon the foundation that was established in the first class. You will learn to maximize your running efficiency through integrated use of all body segments and systems. Topics will address structural alignment, upper body skills, stride mechanics and individual refinement. “Terrain adjustments” for uphill and downhill running are among the techniques that will be covered. Any individual questions and concerns will be addressed in this class. Workshop Will Be Presented By: DOUGLAS WISOFF Licensed Physical Therapist Douglas has combined training in traditional sports medicine, with a comprehensive study of current holistic approaches to the body, healing, and movement. In addition, fifteen years of intensive endurance training and racing has given him an understanding of the specific problems associated with running. Out of this he has developed a system of sports movement that has a significant impact on injury rehabilitation, injury prevention, form efficiency and performance.

Racing Accomplishments: •2003 Ad Astra Ultra & Relay, Men’s 100 K Champions •2002 Texas Trail 50 Miles, First Place 50 Year Age Group •2002 Crown King Scramble 50 Miles First Place 50 Year Age Group •2000, 1999, 1998 Leadville Trail 100 First Place 50 Year Age Group

•2001 and 1999 Western States Trail 100 Silver Buckle Winner

•1998 USATF Road Championships, Masters 2nd Place 50 Miles

•1998 USATF National Trail Championships, Masters 3rd Place 50 Miles

Art Ives, www.Art-of-Running.com

Through both his example and rapport with “ordinary athletes” of all ages and abilities, Art has helped numerous clients improve their running prowess and go on to succeed in foot races as grueling as The Leadville and Western States 100 milers as well as several the major marathons, to name a few. Now, 25 years later, the way he works with athletes creates lasting positive changes in their bio-mechanics, physical capability and mental attitude. This leads to both improved performance & perseverance, enhanced self esteem and his ultimate goal; lifelong robust health and participation in athletics. Other areas of Art’s lifework and passion extend to Alternative Sports Medicine, Sport Sociology, Sport Psychology & Life-span Motor Development.

Qualifications:

Coach & Creator of www.TheWayofRunning.com

Art of Running Coaching &Consulting,

Art Ives Sports Training Systems, Sport Speed Youth

Athleticism Camps

Running Wild Camps, New Mexico

USA-Fit Franchises in Denver & Boulder, Colorado

Performance Enhancement Group, Boulder, Colorado

Physical Education Teacher, Running River School, Lafayette, Colorado

National Strength & Conditioning Association, Certified Personal Trainer

City of Boulder Recreation Centers

University of Denver Ritchie Fitness Center

Several Trail Ultra-marathon Silver Belt Buckle & Age Group awards

including 3 Leadville 100 Mile (1 Masters Championship), Western

States 100, Elkhorn 100K, Texas Trail 50K and Mountain Mist 50K

Many books and other materials on running form will offer advice. But like mail order clothing the instructions may or may not fit your body, and in addition it doesn’t take into account your particular learning style or the sequence of changes that might be necessary for you, the individual.

In Radiant Running workshops we teach both the basics of great running form, and by keeping the number of participants to fifteen, are able to attend to the specific form needs of each runner mechanics and form.

For more information contact Douglas at 303 499 2060 douglas@radiantrunning.com
Visit my website at www.radiantrunning.com

Yoga at CrossFit Denver!

Nordic center field trip

New members! Get your free massage!

Astroturf installed

Coming Soon

View the February '10 Newsletter