The American Medical Association has officially recognized obesity as a disease, a move that could induce physicians to pay more attention to the condition and spur more insurers to pay for treatments.

Ted Grudzinski/AMA

 

In making the decision, delegates at the association’s annual meeting in Chicago overrode a recommendation against doing so by a committee that had studied the matter.

“Recognizing obesity as a disease will help change the way the medical community tackles this complex issue that affects approximately one in three Americans,” Dr. Patrice Harris, a member of the association’s board, said in a statement. She suggested the new definition would help in the fight against Type 2 diabetes and heart disease, which are linked to obesity.

“Dr. Patrice Harris said the diabetes definition would help in the fight against heart disease.”

I’m no M.D., but obesity is now a disease, like…seriously??? By making this declaration, I’ll bet my love handles that this will cause our fat society to abdicate even more personal responsibility for what goes into their bodies. If you have a disease, then you can’t help it if you eat a pint of ice cream with a Twinkie chaser every night. You’ll now go to the doctor and, because obesity is now a “disease,” he or she might recommend surgery as a FIRST option, followed by fat-blocking drugs that make you poop your pants. And of course farmers and food manufacturers will be off the hook for literally poisoning us with aisles and aisles of processed foods available at your local Stater Brothers. People will call in sick and their bosses will have to give them extended time off for McDonalds hangovers. Employers will have to be forced to hire the morbidly obese and then cause everyone else’s health premiums to go up.

Think I’m just being bitchy? Well…

“[Critics] say that “medicalizing” obesity by declaring it a disease would define one-third of Americans as being ill and could lead to more reliance on costly drugs and surgery rather than lifestyle changes. Some people might be overtreated because their B.M.I. was above a line designating them as having a disease, even though they were healthy.”

Don’t you get it? Doctors declaring fat as a “disease” spreads that diagnoses far and wide to the MAJORITY of the United States population. So now, the MAJORITY of people are now…DISEASED. Here come the pharmaceutical companies to the rescue, with the doctors in their back pockets. Let me call my broker so that we can pour our entire retirement in Abbott Laboratories.

All this could be solved by the MAJORITY of overweight (overweight is not “obese” but you’re on the fast track for sure) people if they ate cleaner and moved more, and if we demanded through our dollars for less processed and sugar-packed foods.

For those struggling with weight, I do understand what a challenge it can be. Sugar is truly addictive, as is other simple carbohydrates like white bread and pasta. Many of us suffer from anxiety and depression that literally feeds these addictions. But instead of getting to the ROOT of the problem of WHY some of us are eating ourselves to death, we sit on our hands and allow doctors and pharmaceutical companies to tell us that obesity is the source, not our psychic pain or mental illness.Why would they do that? Because they’ll make more money cutting everyone up with surgeries and subsequent pill popping.

You know why farmers, doctors and pharmaceutical companies want us to buy this “Look! Over there!!” okey-doke? Because the solution for MOST obesity problems–reduce your stress, get a good 8 hour sleep, dump the sugar and white stuff, exercise 20 minutes a day, seek a good therapist–doesn’t line their pockets nearly as well. If the whole country did this, trust me, the Triangle of Conspirators would be shaking in their boots. You won’t FEEL good just because you cut off half your stomach and take a pill. There are always side effects. The only side effect to eating clean and seeking therapy is that you’ll feel KICK ASS. The Evil Trifecta can’t have that, can they?

Are you truly okay with doctors telling you that fatness is a disease that you have no power to control? Do we really want life to be that easy? Sure you might get skinnier, but I bet you’ll still feel like shit.

I have been away for awhile, but I wanted to share this wonderful cake.  The next time I am going to try this with macadamia nuts, it should work just fine.

1 cup plus 2 table spoons of butter

2-2/3 cups chopped pecans

2 cups of sugar

4 eggs

3 cups all-purpose flour

2 tsps. baking powder

½ tsp. salt

1 cup of 2% milk ( I used regular milk)

Directions: In a skillet melt the 2 table spoons of butter. Add the pecans cook until toasted about 4 minutes. Set aside to cool completely.

In a bowl mix remaining butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt. Add to butter mixture alternately with the milk. Beat until combined. FOLD in the COOLED pecans. Spread evenly into three 9 inch buttered and floured cake pans. Bake at 350 degrees for 25-30 minutes. Use either cream cheese or vanilla icing (I choose homemade cream cheese icing ) to ice..ENJOY

Oh. My. God. It was so good I took back the unopened Clemmy’s and exchanged for the more expensive yet exceedingly more delicious Halo, this time, Lemon Cake. I can’t even express to you how delicious these are. And the fact that they’re not loaded with garbage is just….

Apparently you don’t have to count the fiber and erythritol (a harmless sugar alcohol) as carbs, so you’re really only taking in 4 carbs per serving. This completely satisfies my sweet tooth and it fills me up to boot. Throw a little protein in it and I love it so much I was to marry it. Check out the site to see if you’re lucky enough to have Halo available in your neck of the woods. They’re fairly new and based on the West Coast so…

Ingredients **See options below

Meatballs:

1 large yellow or white onion, peeled, grated (through a cheese grater) or ground in a grinder or minced very finely. I prefer the grinder. (less

2 Tbsps. butter

2/3 cup milk

4-5 slices of good Italian or French bread, dried for a day in open air cut into pieces. You may remove the crusts, I don’t.

2 eggs

1 pound ground pork and 1 ¾ pounds ground beef ground together with a fine blade.

2 teaspoons salt

1 teaspoon freshly ground nutmeg (optional, you can use less)

1 teaspoon ground cardamom (again optional, you can use less)

2 teaspoons black pepper (freshly ground please)

Sauce:**

6 Tbsps. butter

1/3 cup flour

1 quart beef stock

1/2 to 3/4 cup sour cream

Salt to taste

Method

1. Place meat in a bowl and allow to warm for 30 minutes. This allows for easier mixing of the meatballs

2 In a medium bowl, mix the bread pieces with the milk. Set aside for 15-20 minutes, or until the bread soaks up all the milk, then pulverizing the bread in a food processor and pour it into a large bowl.

3 Add the onions to the bowl of milk and bread. Add the rest of the meatball ingredients—eggs, ground pork, ground beef, salt, nutmeg, cardamom, pepper to the meat bowl. Using your (clean) hands, mix well for about 2 minutes until the ingredients are well combined.

4 Use a tablespoon to measure out the meat for the meatballs. As you form the meatballs, set each one aside on a sheet pan or plate. You should get 40 to 50 meatballs.

5 Heat 6 tablespoons of butter for the sauce in a large sauté pan over medium heat. When the butter has melted, reduce the heat to medium and add some of the meatballs. Do not crowd the pan. Work in batches, browning them slowly on all sides. Be gentle when you turn them so they don’t break apart. Do not cook the meatballs all the way through; only brown them at this stage. Once browned, use a slotted spoon to remove them from the pan, setting them aside so you can make the sauce with the remaining pan butter.

6 Start the sauce. (Check the pan butter to see if it has burned . If the butter tastes burnt, discard the butter and replace with new 6 tablespoons.) Heat the pan butter on medium until hot. Slowly whisk in the flour. Stirring often, let the flour cook until it is the color of coffee-with-cream; this is a classic roux.

7 As the roux is cooking, heat the beef stock in another pot until it simmers. When the roux has cooked until the color of coffee-with-cream, slowly add the hot beef stock a little at a time. Everything will sputter at first, and the sauce will seize up and solidify. Keep stirring and adding stock slowly, and it will loosen up and become silky.

8 Add the meatballs to the sauce and turn the heat down to low. Cover the pot and cook on low heat for 10 minutes. You might need to do this in batches.

9 To finish, move the meatballs to a serving dish. Add the sour cream and mix well.

Yield: Serves 4 Swedish lumberjacks, or 8-10 regular people.

Options: You can use any good canned cream soup in place of making your own gravy, or add to the gravy in the recipe for a new and unique twist. I prefer the cream of celery; it contains no MSG as some people are allergic to this product. You can use Cream of mushroom, chicken, potato (why?) Broccoli or asparagus. These products may contain MSG, read the ingredients if you have to be sure. You can also add sautéed mushrooms to the sauce as you finish it. Serve with or over wide egg noodles, or with mashed or boiled potatoes and a vegetable. Enjoy.

Serving Suggestion:

Christelyn loves us.

How do I know this? Because she does not just tell us what we want to hear. That is what people who sincerely care about us do. Speak the truth.

She knows what some of us want to hear. She knows that avoiding subjects that call some of us out on our behavior or values would increase her page views. She could easily pimp this swirling meme in a feel good, this will solve all of your problems, just believe in yourself, way. And hand over a larger, less skeptical, audience to her sponsors. Sister Christlo Dollar’s Play in the Snow and Blessings Will Flow Gospel. She does know the drill. It is a familiar and well worn path, blazed by countless confidence artists.

Christelyn does not exploit us, because she has several goals she wants us to accomplish and making money for her is not high on the list. I could make a long list of these goals, but lets just focus for now on that one issue that seems to cause the most whining and hurt feelings: the unsolicited advice about our bodies that so many of us are self-righteously resenting right now.

I think perhaps some of the fans of BB&W don’t understand what this site is about. It’s not just a swirling club. It’s also about (1) improving your chances of swirling and (2) improving your life in all ways. The disturbing subject of losing weight to the point of being attractive and healthy meets both (1 & 2) of those goals. If it offends you, leave, because this will continue to happen, as it should.

Christelyn has a tag team of writers that have no compunction about broaching this subject periodically. They are willing to lead. If you are not willing to lead or follow on this, you know what to do.

Get out of the way.

Note from Christelyn: First, I love you, Bill. Second, I need to make something clear. When we talk about weight issues, it is MOSTLY from a pro-health perspective, not from a catch-a-man perspective. Don’t believe me? Go look at our archives. HOWEVER, because this is primarily a relationships blog I
will speak on how weight plays in attractiveness to the opposite sex. It only makes logical sense that a relationship site would discuss the physicality of attractiveness. The BB&W position is this: the MAJORITY of men, regardless of race, prefer a fit (not SKINNY) and healthy woman. They find this attractive. Conversely, the MAJORITY of women prefer non-obese men, preferably fit, but that’s a scale depending on what other qualities he brings (e.g. the potential to provide for a family and maintain financial security). I am aware that there are exceptions to this rule, but that does NOT negate the rule. Healthy and fit people GENERALLY have more dating options than those that aren’t. Period, THE END. Nobody said life’s fair. Humans are programmed for this, so I guess you can blame God.

Hearing her say that was like nails on a chalkboard. Forget that it was an obnoxious thing to say after my husband worked for hours making this meal. The horror of it all is my mother is a diabetic. Her mother, my grandmother, succumbed to the disease, but not before she had to get her leg amputated.

My mom, in healthier times, before the cancer and before my dad died…

She was recently called into the doctor’s office for a sit down because her numbers were high.  She is in remission from a very hormone-resistant strain of breast cancer that she mostly likely developed because she has a TON of subcutaneous abdominal fat. Combined with her crappy diet, lack of exercise, and diabetes, she’s a walking talking pharmaceutical company’s wet dream.

A few days later I was out running errands and a call came into the car. It was Mom, demanding that I buy her a cheeseburger and fries because she was “sick of eating healthy home made food you have to cook!” I told her no, and she pulled the, “I’m your mother!” card, so I hung up. Didn’t buy the drive-thru garbage either. But when I came home, she was in the kitchen with Clo Clo making a batch of sugary and flour-y tea cakes.

Nothing, I mean, NOTHING I say has any impact on her behavior. The Hubster tells me that I should just leave it alone, that it’s her life. But it really isn’t. Because I am the only child that resides in the same state and live relatively close, if something terrible happens and she’s not able to take care of herself, I, as her daughter, will be expected to step in. She’ll expect me to feel sorry for her and take pity. She’ll make me feel guilty. But how much pity should my mother get when she KNOWINGLY AND DELIBERATELY didn’t take care of herself? And instead of four kids, I will have five.

Worse, she lies when I ask her if she’s exercising or if she visits the local farmers market to get fresher and healthier produce. She’s got one right in town, five minutes away, and never goes. She can’t be on a treadmill going 2.0 for more than five minutes. She thinks sweating is unladylike. And her eating…starting at 10AM with her breakfast (she sleeps late) up until after midnight she’s foraging in the cabinets (where the processed food is more likely to be) and eating. But here’s the thing–she’s sedentary. She doesn’t do nearly enough to earn the right to eat that much food.

And so I exercise six days a week. And I go to the farmer’s market every Saturday and grow my own vegetables. I’ve given up sugar, bread and rice. Know why? Because NO WAY do I want my kids to worry ceaselessly about how my poor health and poor choices might effect their lives. I never want to be like my mother, who KNOWS BETTER but refuses to DO BETTER.

It’s so hard to talk about this, no doubt that somebody with say or think, “How dare you talk about your mother this way??”  But let’s turn around the question: “How dare my mother deliberately not take care of herself knowing she’ll eventually be a burden and stress on her children sooner than later because of her inability to control what goes in her mouth?”

Sigh…

Something tells me we’re not the only ones who get excited over beans and rice. Do you? Rarely a week goes by that we don’t have beans of some sort or another, and my mother’s chili beans with rice are a staple around here.  I found a recipe in our local grocery store circular for a Cajun red beans and rice using smoked pork shanks. (Ham Shanks)  Given the current  love affair with all things pork, smoked,  and southern, I couldn’t wait to make it. Traditional Louisiana red beans and rice also uses Andouille sausage which I did not add, (I used smoked sausage) but you could if you wanted. There was plenty of flavor, and plenty of meat with the smoked shanks.

Prep time: 10 min |Cook time: 2 hours | Yield: About 4 to 6 servings

Ingredients

1 pound of dried red kidney beans

1/2 pound of bacon, chopped

1 large onion, chopped

1 green bell pepper, chopped

1 large stalk of celery, chopped

2 cloves of garlic, minced

Freshly cracked black pepper, to taste

1/4 teaspoon cayenne pepper, or to taste, optional

1 teaspoon dried basil

2 bay leaves

1/2 tablespoon of canola oil

1 package (14 oz.) smoked sausage or Andouille sausage(very spicy), ham bone, ham hocks, hamchunks, or any combination

2 quarts of water

1/4 cup (1/2 stick) butter, optional

Kosher salt to taste, if needed – BUT ONLY AT THE END!

Hot, cooked rice

Sliced green onion, for garnish, optional

Hot sauce, for the table

Instructions:

Rinse and sort beans and place into a deep pot, adding water to cover beans plus about an inch or so. Discard any malformed or floating beans.

Do not add any seasonings or salt! Bring to a boil; boil for 5 minutes uncovered, turn off heat, cover and let soak for one hour. Drain and set aside in a large pot.In a separate skillet, cook the bacon until lightly cooked and still limp. Add the onion, bell pepper, and celery to the bacon and sauté the veggies until tender. Add the garlic, black and red pepper, basil and bay leaf into the vegetable mixture and let seasoning meld with the veggies for about 3 minutes, stirring. Add the bacon, veggie & seasoning mixture to the pot of beans. Meanwhile slice sausage in half lengthwise and cut into 1/4-inch chunks. Add oil to skillet you used for the veggies and lightly brown the sausage. Transfer to the bean pot. If you have any leftover ham chunks, cut those up too, brown them and add them in.

Add 2 quarts of fresh water and bring to a boil. Reduce heat to a simmer and cooked uncovered for 1-1/2 to 2 hours, or until beans are tender and slightly thickened. When beans are just about done, slide in a half stick of butter. The butter adds richness to the beans and makes them just super delish, but is totally optional if you want to leave it out. They are good without it. If you need to thicken them up more, just remove about a cup of the beans and mash them with a fork, returning them to the pot. Serve over hot, cooked rice and garnish with sliced green onion, if desired. Pass hot sauce at the table.

~Cook’s Notes~

Note: Do not add any salt until the end, and then only if it needs it. There is some salt present from all the meats involved, so taste and adjust your seasonings toward the end of cooking, adding salt here if needed. I very often find that the pot needs no additional salt at all. Taste, add salt if needed, taste again and adjust seasoning as needed.

Serving Suggestion:

From Mark’s Daily Apple:

Sugar’s sugar’s sugar, right? That’s often the general message floating around our circle, but I’m not sure it’s entirely correct. After all, fruit has sugar, but it’s also got fiber and phytochemicals and vitamins and minerals, and it’s handled differently in the body than, say, a bottle of fizzy HFCS. Same goes for honey, for which I did an entire post where the basic conclusion was that honey was a “safer sweetener” than plain white sugar. Then again, something being “natural” doesn’t make it healthier, as is the case with agave nectar; a previous “Is it Primal?” revealed that agave nectar is treated just like sugar and HFCS in the body and that raw white sugar actually contains more antioxidants than the vegan sweetheart. Which brings us to maple syrup – where does it stand?

Well, maple syrup defeats agave nectar and white sugar in the antioxidant department, but that’s not very difficult. It’s also been eaten for centuries as a traditional food, perhaps even longer, since the native Americans were producing maple syrup when the Europeans arrived in the Americas. A recent study identified 54 phenolic compounds in real maple syrup, including one dubbed quebecol that actually forms during the process of boiling sap down into syrup. Since honey owes its unique metabolic effects to the presence of dozens upon dozens of phenolic compounds, I would guess that maple syrup is one of the safer sweeteners.

When it comes to sugar, all maple syrups, regardless of the grade, are almost entirely sucrose. Grade B maple syrup, however, is darker, richer, more complex, and contains more minerals (and, probably just like the darker honeys, more phytochemicals). Go for grade B (whose name may change in 2013), and make sure you get real maple syrup, not just “syrup.”

Verdict: Primal limbo, but use caution, as it’s still sugar.

My advice? If you’re doing the low sugar, low carb thing while working out and feel that you get fatigued, put a little maple syrup in your breakfast. Cage free eggs, nitrate-free bacon, sliced organic strawberries and a half/3/4 tablespoon of maple syrup (I like to warm up the sliced strawberries and maple syrup for about 20 seconds in the microwave first). Eat this about 30 minutes before working out and you’ll have good carbs to burn and sustained energy to complete your workouts.

But I just wouldn’t guzzle it like this guy…

Apples

Not THOSE apples…!!

People with apple shapes are sensitive to sugar spikes that can lead to insulin resistance and diabetes. The fat that accumulates on and in the abdomen, visceral fat, literally wraps around the organs and can lead to a host of diseases, including cancer, heart disease, stroke, the list goes on. If you have this body type, chances are you need to cut the sugar and junk food. No simple carbohydrates like white rice and pasta for you! The this month’s fitness challenge, cut your sugar consumption to no more than 18 grams a day. Eat low carb foods that have a high fiber content so you will feel full longer. If you’re in a pinch and can’t prepare all your foods, pick up Atkins dinners in the frozen food section. They taste good and aren’t full of perservatives and other garbage. Wal*Mart sells them the cheapest at around $3.50 a dinner. If you have an insatiable sweet tooth like me, go to the diet section of Walmart and pick up the Atkins protein bars and Endulge line of goodies. They are delicious and are sweetened with sugar alcohols that don’t register in the body as real sugar. The sweeteners are also clinically proven safe, unlike Splenda and the other aspartame-y garbage. Finally, pick up a box or jar of Nectresse, which is a natural sweetener made by Splenda, but ISN’T Splenda. It’s made from monk fruit and is a safe and tasty sugar alternative.

If you get crazy cravings and like coffee, try Nuvia Trim Gourmet Weight Loss Coffee.

I met the creators of this brand at the Natural Products Expo and I’ve been using it ever since. Here’s why it’s special:

It contains

Green Coffee Bean , which helps to balance the blood sugar and boost metabolic rate to burn more fat. A powerful antioxidant as well, it is helpful in fighting the free radicals that can damage our cells.

Raspberry Ketone, known for its effectiveness in burning calories to help accelerate weight loss.

African Mango, a popular fruit in West Africa has been found to aid in weight loss and lower cholesterol levels. The seed extract from African Mango is also rich in calcium, iron and the B vitamins.

Green Tea Extract, which helps to suppress your appetite and contributes in burning calories to aid in weight loss.

Note: if you love your coffee with milk, switch to half and half. It has less sugar. You’re better off dumping milk altogether. Milk has quite a bit of sugar, plus it creates mucus throughout the body. Who needs that?!

Other items to fight your cravings for sweets:

Clemmy’s Ice Cream

Barlean’s Omega Swirl

A few squares of dark chocolate with almonds

Zevia carbonated drinks, sweetened with stevia

A Word About Crashing

When I first gave up sugar I was tired all the time. I could sleep all night, wake up, and then go back to sleep all dang day. I had to supplement with B Vitamins and rhodiola just to function while my body adjusted to not having access to such a cheap energy source. It took me about a week to detox and then I slowly added more carbohydrates from fruits and stuff, but ate them BEFORE a work out, so that I’d have the extra energy and the carbs wouldn’t go straight to my belly. If you are pretty sedentary, you need the least amount of sugar. But if you are incorporating low carb/low sugar along with an exercise program, you’ll need more fuel to fed your muscles or you will tire too quickly. Eat a handful of berries or drink a SMALL AMOUNT of fruit juice 30 minutes before working out so you won’t pass out.

Books to reference:

Beat Sugar Addiction Now!

The Belly Fat Cure

The Paleo Solution

Pears

You pears are easy–it’s not the sugar that gets you, it’s the fat. It’s not that I’m not sensitive to your issues, but the post is over 700 words and that’s usually when I start losing people so I’m going to stop. You pears can talk diet stuff amongst yourselves in the Comments.

By the way, have you signed up for our fitness challenge? Money is involved…

Note that this post isn’t a separate challenge, but I’m adding it to help many of you get more noticable results by the end of the month. Fitness, after all, starts in the kitchen.

“But Chris! You’re already trim! What do you need to lose?!”

THIS……

YIKES…

Fact of the matter is, I do have something to lose. In the last two months, I’ve lost 12 pounds of gut, back fat and flabby thighs and at almost 40, I have never felt better. A few things I’ve learned on this odyssey:

Cellulite can go away.

It’s cool when your thighs barely rub together.

I, in fact, have an actual waist.

The fact of the matter was, in February 2013 I weighed myself, and  at 5’3, I came in at 145. That is a LOT for a pip squeak like me to carry. Yes, much of it was muscle, which is denser than fat. But the fat was there too, and I was determined to get rid of it once and for all.

It was time to up my game. I started the Ballet Body DVD series I’ve been raving about for the past month or so. Then I gave up something I LOVED–my nightcaps! No more vodka tonics. Or beer. Or malbec. I was on the wagon so I could once and for all, lose those devilish love handles. Finally, I upped my metabolism and alternated my DVD’s with cardio workouts which included sprints (3.5 brisk walk for 2 minutes; 5.2 running for 1 minute).

That did it…like, really quick.

And..(no more back fat)…

And…(no more rolly fat indentations on my arms)…

AND!!!…

AND…AND…AND!!!! A WAIST!!!

I have gone from high 145 to a weigh-in today at 133. And I feel FREAKING GREAT!!! I love the sinewy muscle definition, how long and lean my limbs have become, and watching the tape measure keep going downward–from 30.5 inches to 28.

What I’m Eating

The low-carb, low sugar lifestyle is really working for me. I actually have a relatively high-fat diet, which is great because it’s quite satiating. I never feel hungry. Ever. I eat a LOT of greens. Also avocados, salmon, sardines, eggs, sweet potatoes, mushrooms, hummus, and cheese. The outside pictures are of our backyard organic garden–we grow apples, tomatoes, soy beans, zucchini, grapes, blackberries, limes, raspberries, carrots and lettuce.

I stay away from fruit unless I eat it right before a strenuous workout. I usually prepare my own meals because processed food has become a no-no, but I’ve recently started eating the Atkins frozen dinners when I’m too busy to fix stuff–a quick look at the ingredients list and you’ll recognize that every ingredient is found in nature.

You can get these at Wal*Mart for $3.48.

I LOVE their snacks too. OMG so good…

Another GREAT find is Slenda Nectresse:

Don’t be alarmed about the manufacturer of this product–Nectresse is 100% natural, made from monk fruit, grown from the monks in monasteries in the Himalayan valley. I’m just kidding about that last part but everything else is true. Here’s some quick facts:

It has only 3 calories in a serving but a 150 times the sweetness of sugar.

So you can enjoy the sweetness without the calories.

It is also known as Lo Han Sweetener

Traditional Chinese has used Monk Fruit has been used for centuries to treat diabetes and obesity in South East Asia.

It has a low glycemic index which does not jack up blood sugars in your body so it doesn’t wreck havoc with your hormones and cause fatigue.

Test tube studies found it can stimulate insulin secretion.

You’ll be hearing a lot about monk fruit as a natural sweetener because it’s way better tasting than stevia and much healthier than the fake, aspertame-y stuff, plus, apparently Dr. Oz co-signs it, so make sure you buy it up before all the white people drive up the prices from $5.38 to $15.38. Don’t laugh…I’ve seen it happen. First with probiotics, then MSM. This stuff used to be cheap, but white people ALWAYS drive up the demand. No lie.

Time to Join Me

We’re family, right? Good, because as my family, you must be a good relative and suffer with me, otherwise I’ll gossip about you over Thanksgiving dinner. This week we’re going to start an honest-to-goodness, BB&W Fitness Challenge. Be on the look out for details. Dust off your sneakers and through out the Twinkies. Let’s get this done. Join me in the comments section so we can hash out the details of the challenge.