The Power of Questions: Transforming Intentions into Actions for Healthier Habits

We all make commitments we fail to honor. How many times have you said, ‘I’ll stick to my diet plan this month’ or ‘I’ll cut down on sugar starting today’, only to find yourself straying from these goals? While we often intend to follow through, good intentions alone aren’t sufficient to create meaningful change. However, a well-designed question might just be the key.

After analyzing over 100 studies covering 40 years of research, a team of scientists from four US universities found that asking questions is more effective than making statements when it comes to influencing your own or someone else’s behavior.

David Sprott, a co-author of the research from Washington State University, noted: ‘If you question a person about performing a future behavior, the likelihood of that behavior happening will change.’ Questions trigger a psychological response that differs from the response to statements.

This means, for example, that a sign that says, ‘Please choose healthy food options’ is less likely to influence its viewers’ dietary choices than a sign that asks, ‘Will you choose healthy food options today?’ Telling yourself ‘I will drink more water’ is less effective in changing your behavior than asking yourself, ‘Will I drink more water today?’

Remarkably, the researchers discovered that transforming a statement into a question could influence a person’s behavior for up to six months.

The question/behavior effect is particularly potent with questions that can be answered with a simple yes or no.

The question/behavior effect is most powerful when questions are used to encourage behavior that aligns with the receiver’s personal health goals (answering yes to the question would bring them closer to their desired fitness and nutrition objectives).

Starting the question with ‘will’ implies ownership and action, making the question/behavior effect even stronger than beginning your question with words like ‘can’ or ‘could’, which suggest capability rather than action. It’s also more effective than starting your question with ‘would’, which is conditional and implies possibility rather than probability.

Why Nutrient Supplementation is Essential for Modern Diets

Our existence depends on what the earth offers. 

The foundation of human nourishment comes from plants, which supply vital macronutrients such as proteins, fats, and carbohydrates, all generated through the nourishment obtained from the earth. Additionally, plants give us crucial micronutrients, including vitamins produced through photosynthesis and minerals extracted from the soil, both of which are essential for maintaining healthy cellular functions.

Vitamins and minerals play a crucial role in enzymes and coenzymes (enzyme helpers), acting as biological catalysts that accelerate chemical reactions needed for cellular operations. They collaborate to either combine molecules or break them down in countless chemical reactions that occur within living cells. In essence, life would not be possible without enzymes and their vital vitamins and minerals.

Considering this, the equation is straightforward: plants cannot produce minerals; they must absorb them from the soil. Thus, without minerals, vitamins cannot function effectively. As a result, if crucial minerals are depleted from our soil, they are also diminished in our bodies.

A continuous deficiency of minerals can lead to illness. Therefore, it is not surprising that any decline in the mineral and nutrient content of our soils results in a corresponding increase in nutrition-related diseases among both animal and human populations.

The alarming fact is that foods -- fruit, vegetables and grains -- now being raised on millions of acres of land that no longer contain enough of certain needed nutrients, are starving us -- no matter how much we eat of them.

—US Senate Document 264

Surprisingly, the statement mentioned earlier was made almost 80 years ago, in 1936. Since then, the United States and other industrialized countries have been experiencing an unprecedented loss of fertile land. Today, the topsoil in the US is eroding at a rate ten times faster than it can be replenished. In regions like Africa, India, and China, soil erosion surpasses the replenishment rate by 30 to 40 times. Current projections indicate that our global topsoil reserves will last less than 50 years. As topsoil diminishes, so do essential nutrients, and consequently, our health suffers.

Data presented at the 1992 RIO Earth Summit revealed that throughout the 20th century, mineral depletion of global topsoil reserves was widespread. During this period, agricultural soils in the US and Canada lost 85% of their mineral content; Asian and South American soils saw a 76% decrease; and in Africa, Europe, and Australia, soil mineral content declined by 74%. Since then, little has been done to prevent the inevitable depletion of these invaluable mineral resources.

In March 2006, the United Nations acknowledged a new form of malnutrition: multiple micronutrient depletion. According to Catherine Bertini, Chair of the UN Standing Committee on Nutrition, those who are overweight are just as malnourished as those who are starving. Ultimately, the problem lies not in the amount of food consumed, but in its quality.

Modern Agriculture Depletes Our Soil

The topsoils of the earth form a thin layer of mineral-rich, carbon-based material. They serve as buffers and filters for water and air pollutants, store vital moisture and essential minerals and micronutrients, and act as critical reservoirs for carbon dioxide and methane. Apart from global warming, soil degradation poses a severe threat to the long-term environmental sustainability of our planet.

Soil depletion was well recognized in ancient societies, which would either relocate to new lands every few years or enrich the soil with organic waste. In more recent history, the westward migration of Europeans to the New World saw families relocating frequently as their dry-land farming practices repeatedly exhausted the soil. The first indication of nutrient depletion was not crop failure but an increase in illness and disease among both animals and humans dependent on the land. Those who did not abandon their farms or practice soil replenishment experienced inevitable declines in crop production, eventually leading to complete land collapse, as seen in the Dust Bowl of the 1930s.

Now, there is nowhere else to go. We can no longer move to greener pastures because none remain. We must work with what we have; soil erosion, contamination from industrial pollutants, and depletion of our finite mineral resources have become global issues. Yet, modern agricultural practices continue to consume water, fuel, and topsoil at alarmingly unsustainable rates, seemingly disregarding nature's imperative to return what we have taken from the earth. Instead of renewing and restoring our soils, commercial agriculture has disrupted nature's natural cycles, and the consequences will be costly.

Depleted Soils, Depleted Crops

Soil depletion due to unsustainable agricultural practices leads to an inevitable decline in the nutrient content of our crops. Historical records indicate that the average mineral content of vegetables grown in US soils has decreased significantly over the last century. A 2004 study published in the Journal of the American College of Nutrition found considerable declines in the mineral and vitamin content of 43 garden crops grown in US markets. Additionally, a 2001 report by the Life Extension Foundation revealed that the vitamin and mineral content of various foods declined dramatically between 1963 and 2000. Collard greens experienced a 62% loss of vitamin C, a 41% loss of vitamin A, and a 29% loss of calcium, while potassium and magnesium decreased by 52% and 84%, respectively. Cauliflower lost nearly half of its vitamin C, thiamine, and riboflavin, and most of the calcium in commercial pineapples had almost vanished.

The US data supports findings for vegetable crops grown between 1940 and 2002 in Great Britain, which show mineral losses ranging from 15% to 62% for common minerals and trace elements. In an earlier study, harmful changes were found in the natural ratio of minerals, such as calcium and magnesium, in the foods tested. Similarly, a Canadian study found significant declines in the nutrient content of produce grown over a 50-year interval to 1999. During that time, the average Canadian potato lost 57% of its vitamin C and iron, 28% of its calcium, 50% of its riboflavin, and 18% of its niacin. The same trend was observed for all 25 fruits and vegetables analyzed. The Canadian data showed that nearly 80% of the foods tested displayed large drops in their calcium and iron content, three-quarters showed considerable decreases in vitamin A, half lost vitamin C and riboflavin, and one-third lost thiamine.

Selective breeding of new crop varieties prioritizing yield, appearance, and other commercially desirable traits has also contributed to the depletion of the nutritional value of our foods. Dr. Phil Warman of Nova Scotia's Agricultural College contends that the emphasis on appearance, storability, and yield, with little or no focus on nutritional content, has significantly exacerbated the overall nutrient depletion of our food. The USDA standards for fruits and vegetables only account for size, shape, and color, neglecting nutritional value. With such standards, it is not surprising that today, one would need to eat eight oranges to obtain the same amount of vitamin A that their grandparents got from a single orange.

Nutrient Depletion in Soils: Causes and Consequences

Soil erosion by wind and water is exacerbated by over-cultivating, over-grazing, and the destruction of natural ground cover. The loss of organic matter leads to a corresponding decline in nitrogen, minerals, and trace elements, as well as a reduction in the soil's ability to retain moisture and support healthy plant growth. High-yield crops further strain the limited nutritional capacity of our depleted soils. For instance, in 1930, an acre of land yielded about 50 bushels of corn, while by 1960, yields reached 200 bushels per acre—far exceeding the soil's capacity to sustain itself.

Erosion, combined with high-yield nutrient extraction, also depletes the soil of its alkalizing minerals (calcium, potassium, and magnesium), resulting in the loss of natural buffering capacity and an increase in soil acidity. Conversely, over-irrigation with hard (alkaline) water can cause some soils to leach essential minerals while accumulating others (such as calcium), making the soil too alkaline for crop growth.

Although nitrate, phosphate, and potassium (NPK) fertilizers, introduced in the early 1900s, substantially increase crop yield, they come at a high cost. Overuse of these chemical fertilizers has been found to accelerate the depletion of other vital macronutrients and trace elements while reducing their bioavailability to plants. NPK fertilizers gradually decrease soil pH, making soils too acidic to support beneficial bacteria and fungi. These symbiotic organisms aid plants in absorbing nutrients from the soil. Once absent, plants' micronutrient uptake is significantly impaired. Additionally, NPK application in acidic soils has been found to bind soil-based selenium, rendering it unavailable for root absorption.

Using NPK fertilizers to replenish primary growth-promoting nutrients fails to address the simultaneous losses of valuable micronutrients and trace elements (such as copper, zinc, and molybdenum) in intensively cultivated soils. According to Dr. William Albrecht of the University of Missouri, using NPK fertilizers ultimately leads to malnutrition, insect infestations, bacterial and fungal attacks, weed encroachment, and crop loss in dry weather. Albrecht argues that employing chemical fertilizers to increase yield weakens the crop, making it more vulnerable to pests and diseases. As a result, commercial farmers have no choice but to depend on a range of dangerous and harmful chemical pesticides to protect their crops and investments.

Nutrient Depletion Forces Pesticide Abuse: Consequences and Solutions

The decline of soil and crop health due to unsustainable commercial agricultural practices leads to a vicious cycle of dependence on pesticides and herbicides. The highly toxic organochlorine (OC) and organophosphorus (OP) derivatives damage our soils by killing symbiotic bacteria and fungi responsible for nutrient uptake in plants, inactivating essential enzyme systems within plant roots involved in mineral absorption, and destroying soil microorganisms needed to produce organic mineral complexes that naturally replenish the soil.

Moreover, these environmental toxins end up in our food, causing widespread human exposure to pesticides primarily through consumption. There is ongoing debate about whether low levels of exposure to these persistent environmental toxins and their residues can cause harm. Some studies have found harmful biological effects resulting from chronic environmental exposure, while others have reported harmful synergistic effects from combinations of pesticides and chemical agents at typical levels of environmental exposure.

Pesticides and herbicides have been linked to various human health effects, including immune suppression, hormone disruption, reduced intelligence, reproductive abnormalities, neurological and behavioral disorders, and cancer. They can also act as potent endocrine hormone disruptors and easily pass through the placenta to unborn infants, who are especially vulnerable to toxins that disrupt the developmental process. Children are particularly susceptible to these agents due to their higher food intake relative to body weight and their still-developing immune systems.

To protect ourselves and our children, it is crucial to choose sensible dietary alternatives to commercially grown and processed foods, which are the primary sources of pesticide and herbicide exposure. Some ways to reduce exposure include:

  1. Buying organic produce: Organic farming practices avoid the use of synthetic pesticides and herbicides, reducing the potential for toxin exposure through food consumption.

  2. Washing and peeling fruits and vegetables: Thoroughly washing and peeling produce can help remove some pesticide residues on the surface.

  3. Eating a diverse diet: Consuming a variety of foods can help minimize the risk of exposure to a single pesticide or a group of related pesticides.

  4. Supporting sustainable agriculture: Encourage and support agricultural practices that prioritize soil health, biodiversity, and environmental sustainability.

By making informed choices, we can help reduce our exposure to harmful pesticides and herbicides while promoting agricultural practices that preserve soil health and protect our environment.

Organic Agriculture Improves Nutrient Content: Benefits and Considerations

Throughout most of human history, agriculture has relied on organic growing practices. However, over the past 100 years, synthetic chemicals and their destructive consequences have been introduced to the food supply. Thankfully, more and more progressive growers are abandoning commercial growing techniques and returning to organic methods and traditional soil care.

Organic gardening utilizes natural mulching and cultivation techniques that nourish the soil rather than the plant. This approach replenishes nutrients lost through plant growth and fosters the growth of beneficial fungi, nitrogen-fixing bacteria, and other advantageous microorganisms. Healthy living soil encourages the symbiosis of plants with these soil microbes, enhancing the transfer of essential nutrients into the plants. Organic agriculture, unlike conventional agriculture, respects the natural replenishing cycles of nature.

A 2003 study in Seattle, Washington, found that children aged two to four who consumed organically grown fruits and vegetables had urine levels of pesticides six times lower than those who consumed conventionally grown foods. The study's authors concluded that consuming organic fruits, vegetables, and juices could reduce children's exposure levels to below the EPA's current guidelines, thus moving exposures from a range of uncertain risk to a range of negligible risk.

A growing body of evidence supports the health-promoting effects of organically grown foods. Studies have shown that organic crops have higher levels of vitamin C, iron, natural sugars, magnesium, phosphorus, and other minerals and lower levels of harmful nitrates than conventional crops. An independent review published in the Journal of Complementary Medicine found that organically grown crops had significantly higher levels of nutrients for all 21 nutrients evaluated compared to conventionally grown produce. Organically grown spinach, lettuce, cabbage, and potatoes exhibited particularly high mineral levels.

Research by the University of California (Davis) revealed that organically grown tomatoes and peppers had higher levels of flavonoids and vitamin C than conventionally grown tomatoes. The health-promoting effects of these secondary plant metabolites, produced by plants to protect themselves from oxidative damage caused by strong sunlight, are well-established. High-intensity conventional agricultural practices seem to disrupt the production of these natural plant metabolites, resulting in reduced flavonoid content in conventional crops. In contrast, organic growing practices stimulate the plant's defense mechanisms, leading to increased production of these vital botanical nutrients. Organic crops, which are not protected by pesticides, have higher levels of flavonoids than conventional crops, including up to 50% more antioxidants. A prime example is the polyphenol content of red wine: this heart-healthy nutrient is found in much higher concentrations in wine made from organically grown grapes, which produce the nutrients to protect against a naturally occurring fungus that attacks grape skins.

Conclusion

In conclusion, the modern lifestyle and reliance on commercial, chemically based agriculture have led to the degradation of the nutritional value of our food supply and increased our exposure to environmental toxins. As a result, many people are not meeting their daily nutritional requirements, even if they consume the recommended servings of fruits and vegetables.

To counter these challenges and ensure a healthy diet, consider the following recommendations:

  1. Opt for organic produce whenever possible to reduce exposure to chemical pesticides and benefit from the higher nutrient content found in organically grown foods.

  2. Complement your diet with high-quality nutritional supplements to ensure you meet your daily nutritional requirements, particularly if you struggle to consume the recommended servings of fruits and vegetables.

  3. Practice mindful eating habits, including consuming a diverse and balanced diet rich in whole, unprocessed foods.

  4. Stay informed about the source of your food and support sustainable and responsible agricultural practices that prioritize the health of the environment and consumers.

By making informed choices about the food we consume and the agricultural practices we support, we can help protect our health and the environment while enjoying the benefits of a nutrient-rich diet.

Sit-Ups wont give you a Sixpack

Hundreds of thousands of men and women are still doing crunches till they're blue in the face, with or without miracle machines from Tell Sell, in the hope of gaining a slimmer waist or a washboard stomach. Impossible, say trainers. And a study published in the Journal of Strength and Conditioning Research proves them right again.

Localized fat loss
No, say trainers, you can't lose fat in specific places by training. You can only lose fat. If you are burning more energy than you consume via food, your body breaks down fat everywhere it can, and sooner or later you'll see the benefits in the places you most want to see the fat melting away.

Researchers have done countless experiments in which subjects do sit-ups and crunches, and measured the amount of subcutaneous fat that disappeared around their waste - with no result.

American sports scientists repeated these studies briefly by getting 14 non-active people in their twenties with stable bodyweight to train their abdominal muscles for six weeks consecutively. The subjects had to do a workout for their middle section five times a week. The workout consisted of seven exercises, with two sets of ten reps for each.

A control group of ten people in their twenties did nothing in those six weeks.

Results
The table below shows that the ab training [Exercise] did not result in any statistically significant changes in the bodyweight, total fat mass or the android fat mass. Android fat is the fat in the torso: around the abdomen, chest, shoulders, neck and back. At the end of the six weeks the test subjects were capable of doing more crunches.

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Conclusion
"Abdominal exercise training was effective to increase abdominal strength but was not effective to decrease various measures of abdominal fat", the researchers conclude.

"Some individuals attempt to reduce their waistline by solely performing abdominal exercises possibly because of claims made by various abdominal equipment advertisements. The information obtained from this study can help people to understand that abdominal exercise alone is not sufficient to reduce waistline or subcutaneous abdominal fat."

A Case for the Hyperextension

In many gyms, the hyperextension has a bit of a therapeutic image. If you do this exercise, it is because your physical therapist has advised you to. But real members of the iron tribe who do not need a physiotherapist, of course, do not do the hyperextension. They are going to deadlift. Yes right? Thought wrong, Norwegian sports scientists discovered.

Strength Training works better than Cardio for fat loss

Men who do strength training keep their fat percentage lower in the long term than men who run, cycle or do other aerobic exercise. Epidemiologists at the University of Harvard came to this conclusion after following 10,500 men for 12 years.

Positive emotions extend life expectancy by ten years

The more positive your attitude to life is - the more optimistic, upbeat, content and happy you are - the longer you are likely to live. According to researchers on the aging process at the University of Kentucky, a positive attitude to life can add more than a decade to your life expectancy. The researchers base this bold assertion on research done on 180 nuns.

Intense Workouts 2xWeek Reduce Burnout from Office Work

Employees, freelance workers and entrepreneurs are less likely to succumb to a burnout if they do an intensive training session twice a week. Psychologists at the University of New England in Australia discovered that both strength training and cardio training reduce the chances of having a burnout.