So a few weeks ago we talked about Gluten—the large protein molecule found in wheat, rye and barley—and it’s ability to wreak havoc on your digestive system. Researchers believe that about a third of the population have some sort of gluten intolerance. That means we react to gluten with an inflammatory response that over time can develop into a dismal array of medical conditions: dermatitis, joint pain, reproductive problems, acid reflux and other digestive conditions, autoimmune disorders and celiac disease. Also, it is possible that the rest off us (possibly 99%) could be experiencing some sort of milder negative effect from eating Gluten that isn’t so obvious.

There’s another less obvious problem with gluten that we need to discuss. Like most thugs, gluten doesn’t hang out alone. Its partners in crime are its two ugly cousins—Lectins and Phytates. Of course, Gluten gets all the press because it seems to commit the most crimes, but its cohorts can be just as damaging.

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It’s been a while since my last email. I apologize for the delay. The last article I wrote was on May 15. Attached to that email was a link to a YouTube video of my wife, Stephanie, doing a workout at 37 weeks pregnant. Two days after that workout, Stephanie gave birth to our beautiful baby girl, Lillie.

So there I was in the hospital with my wife across the room watching while I held our 21-month-old son in my arms, to see his sister for the first time as the nurses cleaned the goop (waxy vernex) from her skin. It’s amazing what babies look like when they are first born. Within minutes the nurses transformed her from a grayish-looking alien to a beautiful little angel. Our son really didn’t know what to think, and I could tell he was curious and afraid at the same time, but as soon as I set him down, he wanted me to pick him back up so he could see her again.

The feeling I had at that moment—and still have today—is the most incredible sense of accomplishment and gratitude. I’m not sure what I did to deserve it, but God has truly blessed me with a wonderful wife and two beautiful children. I finally got what I always wanted. Nothing else in life seemed to matter at that moment, except . . . Continue reading

It’s Bacon! You’ve seen the commercial where the dog is running through the house sniffing like crazy looking for bacon. Passionate enthusiasm for bacon has cultivated a recent movement known as the Bacon Mania explosion. Bacon is everywhere. As a result of our fascination with the “cured belly of a swine carcass” (USDA’s definition of bacon), we now have bacon ice cream, bacon infused vodka, deep-fried bacon, chocolate-dipped bacon, bacon cupcakes, bacon doughnuts, and . . . the list just keeps growing.


I had a client ask me last week if bacon was bad for him. Everything he read on the internet led him to believe that saturated fat, which bacon is supposedly high in, will clog arteries and cause heart disease. So let’s take a look at bacon to see if it should be part of a “healthy diet.”   Continue reading

Go to any grocery store and you will see more and more foods with the label “Gluten Free.” If you don’t know what gluten is you’ve probably thought to yourself, “Oh, No! Something else for me to worry about in my food.”

So what exactly is gluten, and why does it need to be freed?

Gluten is a large, protein molecule found in wheat, rye and barley, and wheat relatives (spelt, kamut, emmer, einkorn and triticale). It gives bread dough its elasticity or stickiness. The word gluten literally means “glue.”

Gluten is also found in additives like thickeners and fillers used in everything from lunchmeat to soup to candy because it does a good job of holding things together.

The recent dietary trend of going gluten free has occurred because of increased numbers of confirmed cases of celiac disease and gluten sensitivity, also referred to as gluten intolerance. Both conditions come with the recommendation of avoiding any food that contains gluten, however both conditions differ in how the body is affected.

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