If you suffer from indigestion, you’re not alone. Indigestion accounts for roughly 70% of all gastrointestinal complaints.

Every year Americans spend millions of dollars on medications for dyspepsia, a catchall term for an assortment of upper abdominal symptoms — including pain, bloating, and burping — commonly referred to as indigestion. At any given time, about one fourth of American adults suffer from some degree of indigestion. Indeed, indigestion accounts for 5% of all office visits to primary care doctors and up to 70% of all gastrointestinal complaints. Women are more vulnerable to indigestion than men, but older adults are often spared. The prevalence of indigestion appears to remain stable or even decline with age.

Although effective treatment for indigestion is available, only about one fourth of those with persistent symptoms of indigestion see a doctor for help. About 40% of those who do seek assistance for indigestion are worried that they may have a life-threatening disorder — in particular, stomach or esophageal cancer. In reality, such malignancies are the culprit in fewer than 3% of cases.

Indigestion is far more likely to be caused by one of a host of other, less serious problems. Nevertheless, these conditions should still be treated — sometimes to prevent complications, sometimes simply to relieve discomfort and improve the quality of life. Fortunately, the proper medications — often combined with lifestyle measures — are usually helpful.

Searching for the causes of indigestion

The hallmark of indigestion is persistent or recurrent pain or discomfort in the mid- to upper abdomen. Other symptoms of indigestion include bloating, a premature feeling of fullness after meals (early satiety), and excessive burping. Nausea and heartburn (a burning sensation just under the breastbone that sometimes radiates to the neck) may be present, but recurrent vomiting and nutritional problems are not typical.

Many underlying causes can prompt these symptoms of indigestion. Among the most common are gastroesophageal reflux disease (GERD) and stomach ulcers. GERD is characterized by upper abdominal pain and heartburn. Stomach ulcers cause periodic episodes of upper abdominal pain that get worse with hunger and improve after eating or taking antacids. Nighttime pain is often so severe that sufferers waken frequently.

Dismotility disorders, such as esophageal spasms or weak esophageal contractions (achalasia), are another possibility. These neurologic problems are characterized by peristaltic impairment, malfunction of the involuntary muscle contractions that push food down the esophagus into the stomach. Symptoms include generalized upper abdominal pain that is usually aggravated by food and accompanied by other symptoms such as bloating, early satiety, loss of appetite, nausea, retching, and occasionally vomiting. Finally, indigestion is a potential side effect of many medications. Among the more likely culprits are aspirin and other nonsteroidal anti-inflammatory drugs (NSAIDs), certain antibiotics, theophylline, digitalis, corticosteroids, iron, niacin, chemotherapy drugs, and certain narcotics. No matter what the cause of indigestion, stress and other psychological factors can clearly trigger or worsen symptoms.

When to see a doctor for indigestion

Antacids and histamine (H2) blockers are the two most effective over-the-counter medications for indigestion. But they are appropriate only for occasional episodes. Antacids such as calcium carbonate (Tums and others) and magnesium salts (Mylanta and others) neutralize stomach acid, which can cause inflammation in the stomach and the esophagus, resulting in abdominal discomfort or heartburn. Antacids are intended for quick symptom relief.

H2 blockers such as cimetidine (Tagamet), famotidine (Pepcid), nizatidine (Axid), and ranitidine (Zantac) suppress the production of stomach acids so that irritated tissues have a chance to heal. When these medications are effective, there is no reason to see a doctor. But recurrent or persistent symptoms require medical attention. Be specific about your symptoms. Describe the location and quality of the pain. Explain whether it is sharp or dull, concentrated or diffuse, burning or stabbing. Note whether you feel better after eating or when you are hungry; if over-the-counter medications help; if you feel very full after eating a small meal; and if you are plagued by bloating, nausea, or burping. Diagnostic studies include endoscopy (direct examination of the esophagus using a flexible, illuminated tube), certain imaging studies, blood work, and testing for Helicobacter pylori (the bacterium responsible for most stomach ulcers).

Therapeutic options for indigestion

Proper treatment of indigestion usually brings significant relief and prevents complications, such as Barrett’s esophagus (cellular changes due to persistant irritation that may lead to cancer) from GERD, and perforation of the stomach wall from stomach ulcers. If either of these disorders is suspected, a trial of therapy may be recommended based on symptoms alone. Prescription-strength H2 blockers or proton pump inhibitors (a potent type of acid suppressor) such as omeprazole (Prilosec) are useful for GERD. Also essential are lifestyle measures — such as not eating near bedtime (because lying down encourages partially digested food and stomach acid to flow backward from the stomach into the esophagus) and avoiding caffeinated and alcoholic beverages (which may irritate the stomach and esophageal lining).

If symptoms persist despite GERD treatment, a stomach ulcer is often suspected. H. pylori causes about 90% of all stomach ulcers; NSAID use is responsible for most of the remainder. If H. pylori is thought to be the cause, antibiotic therapy can cure it. However, many people harbor H. pylori, and yet this is not the cause of their indigestion symptoms. In such cases, antibiotic therapy is not helpful. If NSAIDs or other medications are implicated, it is necessary to stop using the offending drug. Other alternatives, such as acetaminophen (Tylenol) for short-term, over-the-counter pain relief, are usually available — but consult your doctor before adjusting any prescription medications.

When the cause of indigestion is elusive

In at least 25% of cases, no underlying cause of indigestion can be found. Yet, certain abnormalities are prevalent in these patients. In about one third, solids leave the stomach more slowly than normal, a condition called impaired gastric emptying. In some, the amount of food the stomach can comfortably hold may be limited, a condition called postprandial accommodation impairment. Finally, the stomach may be unusually sensitive to stimulation, a condition called gastric hypersensitivity. Exactly what causes these abnormalities, how they contribute to dyspepsia, and whether or how they should be treated is unknown.

When symptoms persist and the known causes of indigestion have been ruled out, the lifestyle measures used for GERD are sometimes effective. Some people find that keeping a diary of symptoms, foods, and emotions helps them identify and control factors that trigger symptoms of indigestion. If symptoms continue, antianxiety medications, dismotility drugs, or antidepressants (especially selective serotonin reuptake inhibitors) may be helpful.

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Soluble fiber such as pectins and gums dissolve in fluids in the large intestine and forms a gel. A diet high in soluble fiber helps lower cholesterol levels because it binds intestinal bile acids that contain fat and cholesterol, which are removed in the stools instead of being reabsorbed into the bloodstream. Soluble fiber also reduces the symptoms of irritable bowel syndrome and other digestive problems by helping to regulate both constipation and diarrhea, and slows the absorption of simple sugars, which helps control the rise in blood sugar after eating.

Soluble fiber can also feed friendly bacteria which help keep the pH in the intestines in balance as well as digest foods and manufacture b vitamins which are important for the body.  Good sources of soluble fiber include legumes (beans), oats, barley, fruit (apples, for example) and psyllium seed (used to make Metamucil and similar products).

The new recommendations from the Institute of Medicine state that women age 50 and younger eat at least 25 to 35 grams of total fiber per day, and men in the same age group at least 30 to 40 grams of total fiber per day. Women over age 50 should eat a minimum of 25 grams per day, and men over 50 should eat a minimum of 30 grams per day to maintain good intestinal health.

Other sources of insoluble fiber are whole grains and beans are perhaps the most often overlooked terrific sources of fiber. Fruits and vegetables are also great choices when trying to increase your fiber fill. Keep in mind that animal foods, for the most part, are devoid of any fiber.

Fiber is only found in whole foods that come from plant sources. There is “no fiber” in meat or fat. Man made and processed foods have less fiber.  To get some ideas for good high-fiber foods, go to your grocery store and look at the labels for highest fiber count before purchasing processed foods.

For those who find it impossible to get the recommended fiber from the foods they eat, there are alternatives.{Fibers in both insoluble and soluble forms are also available in powder, tablet or capsule}.  Those looking for fiber supplements should stop into their local or internet health food store and shop around for the fiber supplement that best fits their daily needs.

* Statements contained herein have not been evaluated by the FDA. Fiber is not intended to diagnose, treat and cure or prevent disease. Always consult with your professional health care provider before changing any medication or adding Vitamins to medications.

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Most people fail realize that water is extremely essential to their weight loss program. In fact even if you are not trying to lose weight; you should still be drinking at least eight glasses per day.

Our bodies can not live without water; as a matter of fact we can go longer without eating than we can without air and water. So why is water so important and how does water weight loss determine whether I will actually lose weight? Well our bodies are composed of about 60-70% of water.

Without drinking the proper amounts of water; our bodies will not be able to digest the foods and rid of the waste in our bodies. All the foods that we eat consume some sort of toxins and just by drinking the proper amounts of water; out bodies will help flush those toxins out of our bodies.

Not to mention that when we drink water before we sit down to eat our meals; then we have less of a chance of overeating and gaining excess weight.

It helps our bodies regulate temperature and helps keep us cool when we are hot. If you fail to drink the proper amount of water you can compromise the evaporation process that your body goes through and this will put your kidneys under unnecessary stress.

Regardless of what you choose to believe the truth is that losing weight and drinking water go hand in hand. If you really want to lose weight; then it is time to begin drinking the proper amounts of water and leaving the soft drinks and other sugar drinks at home.

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Nutrients are based on 100 grams

•    Calories: 407.14 kcal
•    Protein: 25 grams
•    Carbohydrates: 0 grams
•    Fibre: 0 grams
•    Fat Saturated: 21.43 grams
•    Fat Mono unsaturated: 9.28 grams
•    Fat Polyunsaturated: 1.07 grams
•    Calcium: 728.57 milligrams
•    Phosphorus: 517.86 milligrams
•    Sodium: 625 milligrams
•    Potassium: 100 milligrams
•    Zinc: 3.21 milligrams
•    Iron: 0.71 milligrams
•    Magnesium: 28.57 milligrams
•    Vitamin A: 278.57 micrograms
•    Vitamin B1: 0.036 milligrams
•    Vitamin B2: 0.39 milligrams
•    Vitamin B3: 0 milligram
•    Vitamin B6: 0.071 milligrams
•    Vitamin C: 0 milligrams
•    Vitamin E: 0.357 micrograms
•    Folate (folic acid): 17.86 micrograms

(A low carb food that will still add on the pounds to your body – Beeble)

Why is salt added?

During the making of Cheddar, the curds are cut into blocks while still soft and only just beginning to set. These blocks are regularly cut and turned so that the moisture drains out. The blocks are then cut up again or ‘milled’. This breaks up the curd again and it is at this point that the cheese is salted, the milling also ensuring that the salt is distributed evenly through the curd. Apart from seasoning the cheese, the salt also has the effect of reducing and then stopping the further production of lactic acid, which is what gives Cheddar its characteristic taste – so salt helps to control the flavour and also it is important as a preservative. Taste is also affected by the age of Cheddar: the older the cheese, the stronger the taste. The recommended daily limit for salt is 0.2 oz or 6 grammes, so bear that in mind when you are eating cheddar cheese. Check the label, for example, the Cheddar cheese I have in my fridge has 0.50 grammes of salt per 30 gramme serving.

A high fat cheese, but plenty of good things too

You will know if you have read the introductory post on cheeses that Cheddar, a hard cheese, is one of the cheeses that is high in fat so you should limit your weekly intake to just 4 oz (120 grammes). But don’t forget its benefits: calcium – strong bones and teeth, protein – for growth and repair, iron – for production of red blood cells, zinc – for the immune system and potassium which helps to protect the body against strokes and high blood pressure (obviously trying to combat all the fat in the cheese - Beeble).

What’s special about Cheddar?

Cheddar is one of the cheeses that has been demonstrated to help reduce tooth decay and it also contains little or no lactose for those who are lactose intolerant and cannot drink milk – so they can get those important nutrients from Cheddar cheese instead.

Summary

With the high salt levels and saturated fats you must have your cheese in moderation as is the case with most foods. The nutritional values we have given you are from an average Cheddar. You may consider swapping your standard Cheddar for a low sodium and low fat alternative which are readily available from your local store. These alternatives reduce the harmful qualities whilst still giving you a lot of the benefits. However in my opinion they also sacrifice the most important part of cheese and that is the taste. I would always rather have my cheese in moderation than sacrifice that great taste.

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However, if you are watching your weight and cholesterol levels or you just want to eat healthily, then you will have to be careful not to have too much of some cheeses with a high fat and salt content.

So What is the Fat Content of Cheese?

Cheeses vary in their fat content and here is some information from a guide produced by the British Cardiac Patients Association that divides cheeses into categories according to their fat content:

Low Fat Cheeses - can be eaten freely

These include: Cottage Cheese, Quark, reduced fat Cottage Cheese and reduced fat Edam and Ricotta.

Medium Fat Cheeses – eat up to 6 oz (180g) a week

These include: Brie, Camembert, Cheese Spread, Danish Blue, Edam, Emmenthal, Feta, Goats’ Milk Soft Cheese, Medium Fat Soft Cheese, Mozzarella, Processed Cheese, reduced fat Cheddar and Cheshire Cheese, Smoked Processed Cheese and Soya cheese.

High Fat Cheeses – eat up to 4 oz (120g) a week

These include: Caerphilly, Wensleydale, Cheddar, Cheshire, Cream Cheese, Derby, Double Gloucester, Full Fat Soft Cheese, Gouda, Gruyere, Lancashire, Leicester, Lymeswold, Mascapone, Parmesan, Red Windsor, Roquefort, Stilton and Vegetarian Cheese.

…And don’t tell me, your favourite cheeses, like mine, are all in the High Fat section! Never mind, it’s not that we can’t eat them at all, is it? We shall just have to eat less of the high fat cheeses and more of the low fat ones.

And What is the Salt Content of Cheese?

Salt is an important part of the cheese making process and also helps to preserve its freshness. However we need to make sure we don’t have too much salt in our diets – the recommended daily amount for adults is 6 grammes (0.2 oz), for children between 4 – 6 years no more than 3 grammes (0.1 oz) and older children no more than 4.6 grammes (0.16 oz).

Salt or Sodium?

The salt content on the labelling of some cheeses is sometimes referred to as sodium and is shown as the sodium content in grammes or milligrams per 100 grammes of cheese. A sodium content of one gramme per 100 grammes of cheese (1%) would be equivalent to a salt content of 2.5% (to convert sodium to salt, multiply by 2.5).

So What is the Salt Content of Cheeses?

Your best guidance is of course to check the labels. But the following will give you a rough idea of the salt content in some cheeses:

Cheeses high in salt: Danish Blue, Processed Slices of Cheese, Feta, Roquefort, Gouda and Edam

Cheeses quite high in salt: Cheddar, Parmesan, Stilton, Red Leicester, Brie, Double Gloucester, Cheshire/Wensleydale/Lancashire.

Cheeses low in salt: Cottage Cheese, fromage frais and Philadelphia Cheese Spread.

Enjoy!

Do continue to enjoy your different cheeses, but just be aware that some contain more fat and salt than others, so eat those in moderation.

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Bad eating habits

We come home from work hungry and grab a packet of biscuits and munch through most of them as we check our emails, then it’s a rushed meal in front of the TV. We all know that’s not healthy but it’s a habit we’ve got into and when we’re bored or a bit depressed the problem gets worse.

So what is ‘Mindful Eating’?

Mindful eating means being conscious about why you are eating: are you hungry, bored, tired or depressed? We need to look at our behaviour and our attitude to food. Often our addiction to comfort food such as chocolate needs to be looked at more closely if we want to improve our health. . Dr Albers says: “The problem is that people often think about eating the next piece of candy before they’ve even finished enjoying the one they have, then they feel unsatisfied and go for more.”

Instead of rushing and eating the chocolate or candy as quickly as possible she recommends slowing down and enjoying it in stages:

1.    Sit comfortably and be aware of all your senses and what emotions are involved.
2.    Notice the sound of the paper as you unwrap it and the weight of it in your hand.
3.    Be aware of its shape, colour, the smell of the chocolate and your thoughts and emotions during this whole process.
4.    Place the chocolate in your mouth and notice the texture, flavour and richness of taste

Just like enjoying fine wine

In other words, behaving just like the wine expert I mentioned at the start. The belief is that when people are more ‘mindful’ or, in other words, more aware and thoughtful about what they are eating then they are less likely to over-indulge. I also think she has a good point about monitoring your feelings while you are eating as it could reveal a lot about your state of mind and how food may be not just a hunger thing but part of a deeper emotional problem.

According to Dr Albers: “A mindful eater is nonjudgmental, compassionate and above all aware of the taste, texture and process of eating. Being mindful means knowing exactly how your body feels at all times. You are so closely in touch with what is going on inside that you know the exact moment you are satisfied rather than stuffed or starving by learning the why, what, when and how you eat.”

If you want to snack try and have healthy snacks in the house and avoid buying biscuits and chocolate on a regular basis: keep them for occasional treats. By eating sensibly throughout the day you will be less tempted to snack. Remember: be mindful not only of the food you eat but of the effect it has on your health.

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The scientists have established the possibility that a lack of vitamin D during pregnancy and childhood may stop the gene from working correctly. They believe that this may then go on to effect the Thymus gland. The Thymus gland produces white blood cells known as T cells which help to defend the body from attack. It is believed that the Thymus gland, when affected, will produce T cells that will attack the body’s nervous system.

What is MS?

MS is an autoimmune condition where the body’s immune system attacks its own central nervous system. MS affects the brain and spinal cord’s ability to communicate via electrical impulses. It most commonly starts in young adults and a larger percentage of women are affected than men. Due to the way MS attacks the nervous system it is a gradual but progressive disease that will see loss of muscular function over time. Not only does that mean loss of movement control but also potentially problems in swallowing, bladder control, visual problems, speech problems and all bodily functions that are controlled by your nerves. It is a terrifying thought what control this disease has over someone’s life. (See The Multiple Sclerosis Resource Centre, www.msrc.co.uk for further information.)

The Importance of Sunlight…

One of the main sources of vitamin D is from sunlight and it is interesting to note that the highest incidence of MS is in northern countries, for example MS rates per 1,000 of the population is 240 in Canada and only 59 in Spain. In Scotland where the weather is less sunny than in England there are twice the number of cases of MS. Researchers in Canada discovered that children with early symptoms of MS had low levels of vitamin D.

… and Diet

The fear of skin cancer has lead many people to avoid the sun, but it is important to get the balance right. Enjoy the sun and its benefits in moderation and be careful to avoid getting burnt. Vitamin D is also present in oily fish (especially herring), eggs, cereals and meat. Vitamin D works alongside three other minerals: potassium, magnesium and calcium, which you will have in a healthy diet. Without these, vitamin D doesn’t work as well. It has been difficult to calculate an exact recommended daily allowance for Vitamin D but it is considered that around 200 micrograms for adults is safe and no more than 25 micrograms for babies. There have been very few cases of toxicity caused by Vitamin D and those examples that exist have not been caused by deliberate ingesting. An overdose can cause problems like increased blood pressure, vomiting, excessive urinating and increased thirst to name a few. If you stick to the RDA and have no more then there should be no problem.

If you are pregnant

If you are pregnant and concerned about your level of Vitamin D, the best course of action is to talk to your doctor first and you may be prescribed a vitamin supplement or advised appropriately. If you have a child and you are worried about their levels of Vitamin D then again please consult your doctor prior to taking any action.

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The French reaction

This has of course annoyed the French sheep farmers who reacted violently to a previous increase in 1999 when hundreds of them demolished a McDonald’s restaurant in Millau, the largest town in the southern cheese-producing department of Aveyron. There is even talk in the French Parliament about a heavy tax on imports of Coca-Cola concentrates which are produced in the US.

Well, I’m not going to get into a political discussion here, (that’s a relief – Beeble) but as we are doing a series on cheeses, I thought we could look at Roquefort this week.

The King of Cheeses

So what’s so special about Roquefort? Well, the French call it ‘the King of Cheeses’ and it is delicious. It can only be made using traditional, centuries old methods, with milk from the Lacaune mountain breed of sheep, grazed within 60 miles of the village of Roquefort-sur-Soulzon. It is a soft, moist, crumbly cheese and has blue-green veins running through it.

Nutrients are based on 100 grams

•    Calories: 367.65 kcal
•    Protein: 20.60 grams
•    Carbohydrates: 2.94 grams
•    Fibre: 0 grams
•    Fat Saturated: 19.12 grams
•    Fat Mono unsaturated: 8.53 grams
•    Fat Polyunsaturated: 1.18 grams
•    Calcium: 655.88 milligrams
•    Phosphorus: 388.23 milligrams
•    Sodium: 1797.06 milligrams
•    Potassium: 91.18 milligrams
•    Zinc: 2.06 milligrams
•    Iron: 0.60 milligrams
•    Magnesium: 29.41 milligrams
•    Vitamin A: 297.06 micrograms
•    Vitamin B1: 0.029 milligrams
•    Vitamin B2: 0.588 milligrams
•    Vitamin B3: 0.588 milligram
•    Vitamin B6: 0.117 milligrams
•    Vitamin C: 0 milligrams
•    Vitamin E: 0.765 micrograms
•    Folate (folic acid): 47.06 micrograms

(This should be the national cheese of Salt Lake City with that much Sodium – Beeble)

Health benefits

One serving – 1oz or 28g of Roquefort contains around 29% fat so you will need to eat it in moderation, but like all cheeses it is an important source of protein, containing 20%. This cheese is particularly useful for those who are allergic to cheese made from cows’ milk. It is also worth mentioning that cheese made from sheep’s milk contains twice as much calcium than that made from cows’ milk.

… but take care

Roquefort contains huge amounts of Sodium and in a serving of 28 grams you can expect to consume around 500 milligrams of sodium which is nearly a third of your recommended daily allowance. You better make sure that if you are fond of Roquefort that you have a diet very low in Sodium the rest of the time.

Also if you are pregnant you should avoid eating Roquefort and other blue-veined cheeses (e.g. Stilton and Danish Blue) and also soft mould-ripened cheeses (e.g. Brie and Camembert) this is due to the very slight chance of contracting listeria which can harm your unborn child.

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1. The healthiest method to gauge your progress is weighing yourself: MYTH

You think I'm about to say that the answer is to get frequent body fat tests, don't you? Nope! The healthiest way to gauge your progress is to make sure your strength levels increase when performing resistance exercise, make sure your endurance improves through cardiovascular exercise and make sure that your clothes fit exactly the way you want them to. When did we stop trusting ourselves to the extent that everything has to be successful by a measurement? Don't we have enough pressure in our lives?

2. It's important to work out for 2-3 hours a day for great results: MYTH

It's amazing how many people ask me how long my workout sessions are. The question should be, "How short are your workout sessions?" Long workouts are counterproductive. Numerous studies prove that more than one hour of an intense workout increases cortisol levels. Cortisol is a catabolic hormone that, among other things, will assist in destroying muscle.

The body appears to be designed for quick, intense workouts. There is no need for more than 40-45 minutes of weight training and 35-40 minutes of cardiovascular exercise. I'm not suggesting that you'll lose all your muscle or go to an early grave if you exceed these recommendations. I'm simply stating that best results are achieved with intensity, not necessarily long duration.

3. Women will get big if they weight train: MYTH

I covered this in my previous article, but it's worth repeating. A woman has one-third the testosterone of a man, so putting on a ton of muscle is not going to happen. The women you see in the magazines that look BIG and manly are on steroids and growth hormones. You'll look bulky if you're carrying excessive body fat and building muscle. However, if you're reducing body fat, you'll eventually be able to see those lean, defined muscles.

4. You must work out seven days per week to make progress: MYTH

The number of days that you work out does not constitute level of fitness. I see a lot of people in the gym 5-6 days a week and they'd be better off playing table tennis. Consistency and level of effort is the key. I'd rather see someone work out three days per week with enthusiasm and intensity, than five inconsistent days of lackadaisical effort.

5. To get a flat midsection, perform a lot of abdominal exercises often and with intensity: MYTH

This is my all-time favorite. To get a six-pack (physiologically it's actually an eight-pack) or simply a flat stomach, body fat levels must be reduced significantly. This is achieved through a calorie deficit combined with exercise. In fact, unless you're competing in an event or genetically predisposed, maintaining visible abdominals is a most difficult endeavor. A few extra pounds and they disappear. Hold onto a little excess water and they vanish.

The bottom line is abdominal exercises don't give you a flat stomach. Abdominal exercises build the muscles, while reduced body fat through nutrition, weight training and cardiovascular exercise help to reduce overall body fat, ultimately leading to a flat mid-section.

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2. Jumping into the sauna or hot tub immediately following a workout. The temperatures of saunas and hot tubs can be detrimental to a body that already has elevated temperatures and blood vessels that are dilated from activity. Your body needs to dissipate heat in order to bring your heart rate back to a resting zone and re-circulate blood back to your organs. High temperatures in hot tubs and saunas will cause lightheadedness, dizziness, fatigue, nausea or worse: heat exhaustion, heat stroke and heart attacks. Instead, try a cool shower or allow your heart rate to return to resting levels before getting into the saunas and tubs.

3. Holding your breath while lifting weights. Breath holding, also known as the valsalva maneuver, during weightlifting increases blood pressure significantly, leading to lightheadedness, dizziness, nausea, hernia, heart attack or stroke. To avoid creating high internal pressures, inhale and exhale with each exercise phase of a repetition and breathe naturally during cardiovascular activity.

4. Not having a physical prior to beginning an exercise program. You want to have the most benefit with the least amount of risk and it would never be wrong for you to get a complete check-up prior to beginning activity — especially if you are over 45 or have other risk factors like smoking, hypertension, high cholesterol or obesity. If you meet two of the above criteria, you are considered to be at risk for heart disease, diabetes and stroke. While exercise is the best thing for your condition, beginning a program without the proper guidelines can do you more harm than good.

5. Exercising above your determined heart rate range. Continually pushing your heart rates to the maximal limits during your cardiovascular workouts is overstressing your heart and lungs unnecessarily. When your heart rate is up to maximal loads, there is a greater chance for irregular heart rhythms. You don't need to place such high demands on your heart to see cardiovascular benefits or to burn fat. If you are apparently healthy, the recommended range is 55-85 percent of your maximal heart rate.

6. Using hand or ankle weights while walking or during aerobic classes. Many fitness guidelines indicate that the use of hand weights during the aerobic portion of step training produces little, if any, increase in energy expenditure or muscle strength. The risk of injury to shoulder joints is significantly increased when weights are rapidly moved through a larger range of motion. It's recommended that hand weights be reserved for strength training, where speed of the movement can be controlled.

7. Not listening to your body. Abnormal heart beats, pain, chest pressure, dizziness, lightheadedness, nausea, prolonged fatigue or insomnia following intensive exercise are signs of an over-trained body that may be at high risk for a heart attack or injury. Take a hint, and slow the down the pace or reduce the number of routines. It would be advisable to have a medical professional assess your condition if you experience any of the major warning signs of cardiac distress during an exercise session. If any symptoms persist during or following an exercise session, have your signs evaluated.

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