Super Seniors Fitness

Monks breakfast in the Taoist temple.

Qigong meditation, qiqong take energy from a tree, qigong walking.

Early foggy morning in the Jinhua temple, China

China, Tai Chi in a temple

ZUMBA GOLD- class that recreates the original moves you love at a lower intensity.
Monday 5:45-6:45pm Wednesday 4:30-5:30pm

FREE TAI CHI every Saturday 9:30-10:30AM
Founders Park, 929 SE 46th Ln., Cape Coral

Peace Day at Jaycee Park, Cape Coral

Avocados are one of the best flab-fighting fats, but it's unlikely that you'll eat an entire avocado in one sitting. So how do you keep that leftover avocado from turning brown?

Well, first let's talk about why avocados turn brown. Like apples or potatoes, they oxidize when exposed to air. Once you cut into an avocado, you'll never be able to completely stop the oxidation process, but you can dramatically slow it with a few quick tips and tricks:

1. Cut the avocado with a ceramic or plastic knife. Metal actually accelerates the oxidation process.

2. Try lemon or lime juice. Citric acid is a powerful antioxidant; rub a little juice around the exposed flesh and you'll significantly delay the browning effect.

3. No lemon or lime? Use oil. Oil is another great buffer to oxygen. Use in place of lemon or lime juice when you don't have any handy.

4. Store as air-tight as possible. Again, avocados turn brown due to oxidation and exposure to air, so storing in an air-tight container only makes sense.

5. Water. Huh? That's right! This one works exceptionally well for guacamole. Place your leftover guac in a plastic container and press down to remove any air pockets. Add a half inch of water on top and seal with an air-tight lid. The water creates a barrier between the avocado and the air, keeping your guacamole fresh and 100% green for 24 hours or more! When ready to eat some more, just drain the excess water and enjoy. Works like a charm!''

Now, while avocados are AWESOME, what you probably didn't know is that there are 4 specific types of "healthy" fish -- all very common -- that you should literally NEVER eat due to incredibly high levels of contamination that can and WILL hammer the delicate cells of your body with toxic inflammation...

In the end, this toxic inflammation build up contributes to achy joints, premature aging of the skin (and less visible organs like the heart, kidneys, and liver), difficulty shedding excess body fat, cognitive decline, forgetfulness, feeling blue and moody, and so much more...

I show you all 4 at the link below. Whatever you do, avoid these 4 types of fish like the plague!

"Did you know that it's not just the foods you eat, but actually the way you EAT them that matters when it comes to maximum fat-burning?

For example, if you are eating pre-sliced strawberries, the fat-burning vitamin content of these sweet treats can be compromised due to prolonged exposure to oxygen. Instead, when eating strawberries, it's best to eat them whole (who doesn't love biting into a juicy strawberry?), or at least wait until you are ready to eat to slice and dice them up. One thing you DON'T want to do is slice them and then store them, consuming them over time, as this will surely reduce the fat-burning power of the great strawberry.

And how about Greek yogurt? When you peel back the lid, you are probably used to seeing some "water" that has settled on the top. Most people dump this down the sink, but this "water" is actually whey that is packed with protein, vitamins, and calcium. Don't get rid of it! Instead, mix the watery whey back into the yogurt to avoid missing out on Greek yogurt's fat-burning punch!

Here's another tip: You may have heard that most fruits and veggies are better consumed raw instead of cooked, as cooking can reduce their vitamin and mineral content. While this is true in many cases, it's the exact opposite with tomatoes. You see, tomatoes are rich in lycopene, a phytonutrient with many positive health benefits. Unlike other veggies, cooking actually increases concentrations of lycopene in tomatoes, so enjoy tomato sauce, roasted tomatoes, and other cooked dishes with tomatoes more often!"

And while we're at it, here's even BETTER news when it comes to burning maximum flab, particularly around your waistline. You see, believe it or not, there's a new way to burn belly fat that has been shown in more than a DOZEN research studies to help you burn fat and slim your waist at an accelerated rate.

In fact, one breakthrough study showed that those who performed this belly-burning trick just twice daily burned 400% more fat than those who didn't. Another study published in the Journal of International Medical Research showed that those using this powerful flab-burning trick lost 20% of their body fat in just 12 weeks. And get this... the trick takes less than a minute to perform!

Would you like to burn 400% more fat by using this quick, belly-busting trick just twice daily? We show you exactly how to do it here:

==> Do THIS twice daily to burn BELLY FLAB (takes less than 1 min)

To your success,

Coach Tim

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Tim Skwiat
Head Nutrition Coach, BioTrust Nutrition

You don't have to buy EVERYTHING organic to obtain a flat belly!

Some foods are important, and others you can definitely get by with the regular stuff. For example, I always choose organic meats to avoid being exposed to the synthetic hormones that non-organic livestock is generally treated with throughout their life cycle. Sure, it's a little more expensive, but some things are just worth paying for -- protecting the health of my family is definitely one of them!

That said, I'm all about saving cash where it makes sense, and that's why there are certain foods we NEVER buy organic. Why? Because for some foods, there is no additional benefit to the organic vs. the non-organic version. Let me explain.

When it comes to produce, the benefit of buying organic is to avoid ingesting pesticides and chemicals that are generally used on non-organic fruits and vegetables. That said, foods like bananas, avocados, oranges, melons, and grapefruits have a thick skin barrier between the outside world and the fruit itself so the pesticides actually never come in contact with the fruit that you eat, and of course these are fruits where the outer layer is typically discarded.

Contrast that with apples, tomatoes, pears, and other fruits and veggies where you eat the skin, and you'll see why it's important to choose organic for some and not for others.

So, Rule #1, if a fruit has a thick skin that you discard and don't eat, save some cash and go with the non-organic version.

Next up, there are other veggies that pests simply aren't attracted to due to their high sulfur content, such as onions and garlic. Don't bother spending the extra cash here either as these veggies aren't typically treated with pesticides in the first place.

In the end, spend the money where there's benefit, and pinch those pennies when there's not!"