You are hereSylvia's Blog
Sylvia's Blog
Hello and welcome. My name is Sylvia and I am the head coach and owner of metabolic balance of Central Indiana. In this blog I will provide you with news and updates about the world of metabolic balance.
Why metabolic balance?
Even though I have been working-out quite some years, I have been stuck on my plateau. I saw people in the Sports Center, who could eat whatever they wanted and still lose weight ... I just couldn't! Even just looking at a chocolate bar, I started putting on the weight – or had to take an extra speed walk around the house to keep it off.
When I learned about metabolic balance from childhood friends while visiting with them in Germany, I saw an opportunity for myself. Soon after starting on my personalized metabolic balance plan, I realized metabolic balance had a much bigger impact on me then I had anticipated. Not only did I lose weight easier than I ever had – it changed my understanding of health and initiated the return of my enjoying to cook and eat again.
Seeing healthy changes in my family and friends as a result of their metabolic balance participation, I realized, that I would like to share this experience with others. Suddenly I saw the puzzle pieces of my life come together …!
… it is exciting to see people changing due to a new found parameter in their lives. I love to see those changes and love to listen to those stories! I live for good changes! I would love to be on your side, when you make the change in your lifestyle!
Have a sunny day – with rainbows, if it rains,
Sylvia.
Live Video Interview with metabolic balance® CEO
Recently the metabolic balance® CEO Florian Funfack had the opportunity to talk with Hawaiian comedian and talk show host Andy Bumatai. Florian and Andy talk extensively about the benefits of the metabolic balance® program.
The ten minute conversation is available via YouTube feed below. Enjoy this very informative and amusing introduction into the world of metabolic balance®!
Don't hesitate to contact me with any questions about this broadcast or the metabolic balance® program.
Gregor Praecht on the Andy Bumatai Show
Gregor Prächt – a metabolic balance spokesperson was also on the Andy Bumatai Show.
I love his songs and Gregor's VOICE! He is an amazing tenor and a wonderful person. We met when he was a speaker at a metabolic balance seminar and then again at the metabolic balance congress in Germany. His motto is Breathe right – Eat right. His presentation topic naturally had a lot to do with music and breathing. In addition, his “musical number patterns” are eye-opening and were very moving to me.
As Gregor Prächt told Andy during the show, metabolic balance changed his life. And Gregor changed my views on music which has impacted my life greatly. I'm very much looking forward to his new CD - I will keep you updated, when it will be on the market.
Enjoy Gregor's conversation with Andy in the attached video below ...
WHFoods - Food of the Week: Blueberries
Every week The World's Healthiest Foods web page (WHFoods.Org) selects one of 129 foods that can serve as the basis of your Healthiest Way of Eating. This week's pick is ...
With flavors that range from mildly sweet to tart and tangy, blueberries are nutritional stars bursting with nutrition and flavor while being very low in calories. Blueberries are at their best from May through October when they are in season.
Blueberries are the fruits of a shrub that belong to the heath family, which includes the cranberry and bilberry as well as the azalea, mountain laurel and rhododendron. Blueberries grow in clusters and range in size from that of a small pea to a marble. They are deep in color, ranging from blue to maroon to purple-black, and feature a white-gray waxy "bloom" that covers the surface serving as a protective coat. The skin surrounds a semi-transparent flesh that encases tiny seeds. ..."
metabolic balance® Webinar on July 10
|
There is a live webinar scheduled for 6 pm EDT on July 10. This will be an outstanding opportunity to learn more about the background and the benefits of the metabolic balance® all-natural weight management program. While I will talk in detail about ...
... you will have the opportunity to ask questions and discuss your own weight loss experiences. |
Sign up for this exciting opportunity to hear first hand from Indiana's metabolic balance® coach by entering your email and clicking the Sign Up button.
I am very much looking forward to this webinar and our conversations.
WHFoods - Food of the Week: Carrots
Every week The World's Healthiest Foods web page (WHFoods.Org) selects one of 129 foods that can serve as the basis of your Healthiest Way of Eating. This week's pick is ...
Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.
The carrot has a thick, fleshy, deeply colored root, which grows underground, and feathery green leaves that emerge above ground. It is known scientifically as Daucus carota, a name that can be traced back to ancient Roman writings of the 3rd century. Carrots belong to the Umbelliferae family along with parsnips, fennel caraway, cumin and dill which all have the umbrella-like flower clusters that characterize this family of plants.
WHFoods - Food of the Week: Bell Peppers
Every week The World's Healthiest Foods web page (WHFoods.Org) selects one of 129 foods that can serve as the basis of your Healthiest Way of Eating. This week's pick is ...
A wonderful combination of tangy taste and crunchy texture, bell peppers are the Christmas ornaments of the vegetable world with their beautifully shaped glossy exterior that comes in a wide array of vivid colors ranging from green, red, yellow, orange, purple, brown to black. Although peppers are available throughout the year, they are most abundant and tasty during the months of August and September.
Sweet peppers are plump, bell-shaped vegetables featuring either three or four lobes. They usually range in size from 2 to 5 inches in diameter, and 2 to 6 inches in length. Inside the thick flesh is an inner cavity with edible bitter seeds and a white spongy core. Bell peppers are not 'hot'. They contain a recessive gene that eliminates capsaicin, the compound responsible for the 'hotness' found in other peppers.
While we think of oranges as a rich source of vitamin C, one cup of red bell peppers provides 291% of the Daily Value (DV) for this important nutrient well as 105% DV for vitamin A! So enjoy this quick-and-easy recipe for great taste and great nutritional value.
WHFoods - Food of the Week: Green Beans
Every week The World's Healthiest Foods web page (WHFoods.Org) selects one of 129 foods that can serve as the basis of your Healthiest Way of Eating. This week's pick is ...
Commonly referred to as string beans, the string that once was their trademark can seldom be found in modern varieties. Although these bright green and crunchy beans are available at your local market throughout the year, they are in season from summer through early fall when they are at their best and the least expensive.
metabolic balance® Webinar on August 13
|
On August 13 at 7 pm EDT we will conduct our next live webinar. This will be an outstanding opportunity for you to learn more about the background and the benefits of the metabolic balance® all-natural weight management program. While I will talk in detail about ...
... you will have the opportunity to ask questions and discuss your own weight loss experiences. |
Sign up for this exciting opportunity to hear first hand from Indiana's metabolic balance® master coach by entering your email and clicking the Sign Up button.
I am very much looking forward to this webinar and our conversations.
WHFoods - Food of the Week: Olives
Every week The World's Healthiest Foods web page (WHFoods.Org) selects one of 129 foods that can serve as the basis of your Healthiest Way of Eating. This week's pick is ...
Olives are harvested in September but available year round to make a zesty addition to salads, meat and poultry dishes and, of course, pizza.
Olives cannot be eaten right off of the tree; they require special processing to reduce their intrinsic bitterness. These processing methods vary with the olive variety, region where they are cultivated and the desired taste, texture and color. Some olives are picked green and unripe, while others are allowed to fully ripen on the tree to a black color. Yet, not all of the black olives available begin with a black color. Some processing methods expose unripe greens olives to the air, and the subsequent oxidation turns them a dark color. In addition to the original color of the olive, the color is affected by fermentation and/or curing in oil, water, brine or salt.
Enjoy this quick and easy recipe for olives, which can be prepared in 5 minutes and uses less than 5 ingredients!