Entries by everybodysfit

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Megan Johnson McCullough owns a fitness studio in Oceanside CA called Every BODY's Fit. She has an M.A. in Physical Education & Health Science, is a current candidate for her Doctorate in Health & Human Performance, and she's an NASM Master Trainer & Instructor. She's also a professional natural bodybuilder, fitness model, Wellness Coach, and AFAA Group Exercise Instructor.

Burping: Belching 101

When you eat, food enters the mouth, is swallowed, then travels down the esophagus and into the stomach. Upon arrival, the digestive system uses bacteria, acid, enzymes, and chemicals to help pull nutrients from food to be used for energy.… 0 Shares |

The Breakfast Debate: 1st meal of the day counts

Breakfast is the meal that breaks the fast from the night before. There’s an associated typical or traditional line up of foods we think of when it comes to this first meal….eggs, pancakes, cereal, bagels, coffee, waffles, oatmeal, and so… 0 Shares |

Vomiting & Nausea: When the body must get rid

Vomiting is the body’s way of getting rid of something it does not like. It is a natural, protective reflex. Nausea is the feeling right before the body does this release. This is an unpleasant feeling, but because vomiting is… 0 Shares |

Ketosis: Fat’s new best friend

Our body normally uses glucose from carbohydrates as our main source of energy. Ketosis is a popular word used in the diet and diabetes worlds. Our body goes into a state of ketosis to keep itself working when carbohydrates are… 0 Shares |

Mucus: The oil of the body’s engine

Mucus is part of life and everyone has it. Especially during a cold or sinus infection, tissue after tissue can become filled with mucus. It can feel disgusting and sometimes embarrassing in front of others, but mucus serves a pertinent… 0 Shares |

Cucumbers: The versatile veggie

Cucumbers are part of the gourd family called Cucurbitaceae. There are three main varieties of cucumbers include seedless, pickled, and sliced. They are usually consumed raw or pickled. The leaves, stem, and seeds are used in Asian cuisines. It is… 0 Shares |

Mold & Mildew: Thriving in moist conditions

Mold and mildew are found everywhere in the environment. Both are a type of fungi that grow and thrive in moist conditions. Dark areas with little sunlight love to produce mold and mildew. The seeds and smores spread and spread… 0 Shares |

Avocados: Good fat in right portion

Avocado is the main ingredient found in guacamole, a topper for salads, on a sandwich or wrap, and even in smoothies. The Hass is the most common variety in the U.S. Each serving is packed with 20 vitamins and minerals,… 0 Shares |

Vertigo: The inner ear’s roller coaster effect

Vertigo is an off balanced sensation that makes a person feel like they are spinning and dizzy. There are a number of reasons one might experience this. It is most commonly associated with inner ear problems because the inner ear… 0 Shares |

Garlic: Worth the bad breath

Garlic comes from Central Asia and northeastern Iran. However, it is a seasoning that is used all over the world. This spice is a relative to onion, leek, chives, and shallots. It is readily used for cooking and sautéing. The… 0 Shares |