Fitness Trainer Magazine

Fitness Trainer January/February 2017

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always ate what I felt was healthy, or so I thought. My diet consisted of generally the same foods for about 15 or 20 years. • Breakfast: Oatmeal with 4 fruits mixed in, 4 hardboiled egg whites, and orange juice. • Snack: Protein bar • Lunch: Pasta with broccoli and chicken • Dinner: Beef, chicken or fish with a salad I kept this up for a longtime. I should also mention, I've been known to have an extremely fast metabolism, in turn making it difficult to gain weight, especially muscle mass. At age 40 I was 5 foot 7 inches 193lbs and 15 percent body fat, with a size 33 waist. Now that all sounds well and good. However, I did not feel healthy and I kept getting injured. IndulgIng In Illness As luck would have it, life kicked in and I started traveling a lot to perform seminars, workshops, and certifications in our Burn With Kearns system. The travel started to wear me down; in one year I suffered through six sinus infec- tions! One after the other, after the other, and no amount of medi- cine would get rid of them. A good friend and mentor, Master Chris Rappold from Personal Best Sport Karate, suggested I check out his "go to" guy Dr. Mark Mincolla. When I met Dr. Mincolla, he reviewed my diet and explained that I was a typical American, who ate out of convenience. He said in Chinese medicine food is used to heal the body, which has been done for thousands of years. Let's just say I was very skeptical of his approach. Then he performed what was called kinesiology muscle testing. He absolutely blew my mind. Out of all my organs the only two that were not working properly were my kidneys and gallbladder. My gallbladder issue was related to my sinuses and it had to do with a yeast and mold intolerance. My kidneys were another matter, which I needed warm food to help them back up to speed. sacrIfIcIng for HealtH Dr. Mincolla explained how we used to eat centuries ago. We ate with the seasons. We ate what was available. He contended that our bodies are subjected to more and more food and environmen- tal allergies each day. Our culture has gone from hunter/ gatherer to point and click to obtain fuel. We used to burn 1400 calories a day just looking for food! He put me on a plan that even my wife said, "you sure you're okay with this?" I believe in giving everything a shot. Dr. Mincolla said to try it for six weeks, come back, and we'll see how I felt. I have to admit, the first few weeks were tough. Then it just became routine. In six weeks I went from 189lbs down to 170lbs, 9 percent body fat and a 30 inch waist. Here's the best part. That was back in 2010! I'm still at the same weight, body fat and waist size over the past 6 years! So here's what I did. I eliminated yeast, mold and dairy completely from my diet. I rotate my foods daily. If I have eggs, spinach and rice toast for breakfast. The next day I might have turkey burgers, pep- pers, and a sweet potato. I cut all acid out of my diet. If it tastes good going down, but does not feel good in your gut then don't eat it again. Think outside the box. In other countries, it's not uncommon to eat fish for break- fast or baked chicken and pota- toes. Try it out. It helps keep your digestive tract on its toes. I Kevin Kearns Is founder and CEO of Burn with Kearns, where he is responsible for the worldwide development and implementation of personal training con- tinuing education courses and group fitness licensing programs. For over 25 years, Kevin Kearns has been professionally involved in the fitness industry. In 2013, he was named an All Star Conference Presenter for IDEA, the worlds largest association for fitness and well- ness professionals. Based on his extensive martial arts and fitness backgrounds, Kevin has served as the strength and condition- ing coach for professional Mixed Martial Arts (MMA) fighters. He is certified by the NSCA (National Strength and Conditioning Asso- ciation), is a Functional Movement Screen (FMS) Certified Specialist, a FreeMotion Master Trainer and member of Team Bosu. In the summer of 2013, Kevin released a book, "Always Picked Last," about how bullying impacted his childhood and the lessons he learned in overcoming it. 3. 4. 5. 2. 1.

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