IDLife For the Athlete – Hydrate!

Published November 8, 2014 by Sharkey

One of the best things one can do when living the active lifestyle is to take care of the stresses being put on the body. Hydration and restoration of the muscles are the most important. So why not take something that is safe and effective? Before I begin, let me reiterate that all IDLife products are all natural, non-GMO, casein free, soy free, and gluten free.

Hydration is important because the body is comprised mostly of water, and the proper balance between water and electrolytes in our bodies really determines how most of our systems function, including nerves and muscles.

– Larry Kennedy, PhD
Penn State University

IDLife Hydrate delivers a carefully researched blend of vital electrolytes, antioxidants, MCT’s, vitamins and minerals to help effectively hydrate and protect the body from the harmful effects of dehydration.

Proper hydration after any kind of physical activity is not just about replenishing your thirst, but also assuring that electrolytes lost during sweating are replenished. We all lose quite a bit of water during any kind of activity. The general rule of thumb is to consume at least 24 ounces of water for every pound lost during a workout. Dehydration by just 2% of your body weight will make you slower, weaker and less able to focus.

Hydration is all about water and electrolyte replacement. Hydrate supplies your body with the essential electrolytes Sodium, Potassium, Magnesium and Calcium that are most often lost during workouts or athletic events – such as basketball, football, volleyball, etc.. Hydrate also supplies the complimentary nutrients, Vitamin B1, Vitamin B2 and Taurine, which aid in the transportation of electrolytes through the body. Replenishing these electrolytes and minerals helps you recover and prepare for your next adventure.

***Stay tuned for other entries on the other products that would benefit the gym rats and athletic gurus. In the mean time, feel free to watch this video.


Individually Designed Life

Published April 11, 2014 by Sharkey

Indivudually Designed Life (<– Click)

Nutrition is the most important part of becoming healthy. With that said, I became an associate of a group called IDLife to help promote their products which I have been on for the past month. If you know me, you know I am a guinea pig when it comes to supplements and I do not promote anything that isn’t worth anyone’s time. I have been taking the IDNutrition as a part of my daily routine, and I have noticed a tremendous difference in how I feel throughout the day. This program is Individually Designed for YOU!!!! <Even has your name right on the package>

Take the free assessment on my page, and see what is missing from your daily nutrition.

A healthier French Toast? Yes indeed. :)

Published September 14, 2013 by Sharkey

Treat your kids to a healthier version of this loved breakfast meal.

**Makes 4 Servings**

3 whole eggs
1/2 cup Almond Milk
1 tbsp Cinnamon
8 slices of white bread

1. Beat eggs, milk, and cinnamon together. Whisk until well blended. Pour into a shallow bowl.
2. Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Heat skillet on medium heat (If not using non-stick pan: Melt some butter or use olive oil). Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.

Nutritional Info (per serving):
Calories: 181
Fat: 5.1 g
Carbs: 21.5 g
Protein: 8.7 g


Hope You all enjoy the recipe!

Chobani Greek Yogurt Recall

Published September 6, 2013 by Sharkey


You see mold…. don’t eat it. It’s common sense. There is no reason to attack Chobani over this recall. Stop complaining about getting sick because you were stupid enough to eat the whole thing and not realize there was mold. Besides, the sickness you’re probably complaining about is probably some stomach pain and diarrhea. Oh boo-hoo. You’re not going to die from it.

I’ll lay it out like this:

  • Molds spoil food and can SOMETIMES cause illness.
  • Some molds can produce toxins; such as aflatoxins.
  • Aflaxotin is produced by the molds Aspergillius flavus and Aspergillius parasticus.
  • Aflatoxin can cause liver disease

Aflatoxin can be found on foods like:

  • corn and corn products
  • peanuts and peanut products
  • cottonseed
  • milk
  • and tree nuts (such as Brazil nuts, pecans, pistachio nuts, and walnuts)

(Source: ServSafe 6th Ed. Coursebook)

Chobani uses non-fat cultured and pasteurized milk. Pasteurized means to reduce the number of viable pathogens so they are unlikely to cause disease. Now, I know “unlikely” doesn’t mean it can’t happen, but they do take precautions to keep their consumers safe. They are not trying to poison the world. Calm down, you’re not going to die from it. We all know milk does not last forever so why would we not check our yogurt like we do our milk? I know the first thing I used to do when I pull the milk (when I drank cow’s milk) out was take a whiff to see if it smells sour. does no one check anymore? If not, when you take that first bite of your cereal, and it tastes sour, don’t you dump it out and discontinue eating it? Why would you not do that with yogurt? Or anything else that tastes funny for that matter?

Word of advice: if it looks moldy, DO NOT EAT IT. If it tastes funny, DO NOT CONTINUE TO EAT IT.

Report your problem to them directly on their website, and they will get back to you. Quit crying, whining and complaining to get attention. They know the problem is out there and they decided to recall the product, NOT the FDA.  They caught it before it got that far. They’re fixing the problem. Lay off.


The most severe case of acute poisoning of aflatoxin was reported in north-west India in 1974 where 25% of the exposed population died after ingestion of the molded maize with aflatoxin levels ranging from 6250 to 15600 mg/kg. (Source:

What’s on your produce?

Published September 4, 2013 by Sharkey

I am taking a Food Safety & Microbiology course in school this semester, and I had a discussion board assignment that I think would be important to share:

My assigned topic was on plant toxins. I was confused on whether it was about toxic plants or foodborne illnesses from plants, so I went with the foodborne illness since that’s what we have been discussing.

Type: Cyclospora – an infection. The infection takes place as the contaminated food or water passes through the intestines. This makes it unlikely to be passed from one person to another (FDA, 2013).

Pathogen’s Common Source: Exposure by contamination during planting, irrigating, harvesting, processing, and shipping, or through contaminated water usually by parasite (Physicians, 2008). Three are some tropical and subtropical regions of the world that could be at increased risk for infection (FDA, 2013). That last sentence really made me cringe, being as I live in Hawaii.

Food Linked With It: Produce and water.

Symptoms: Watery diarrhea, loss of appetite, weight loss, stomach cramps/pain, bloating, increased gas, nausea, fatigue, vomiting, body aches, headache, fever, and other flu-like symptoms. However, there are some of those who do not develop symptoms at all (FDA, 2013).

FDA. (2013). FDA Investigates Multistate Outbreak of Cyclosporiasis. Retrieved from

Physicians Committee For Responsible Medicine. (2008). Foodborne and Waterborne Illness : Overview. Retrieved from


Please share this information with your family and friends. Wash your produce before eating or serving it to protect yourself and your loved ones.

Stay healthy!

Is Your Choice in Food Killing You?

Published August 29, 2013 by Sharkey

Hello Healthy Followers!

It has been a long time since I have written a post. Well, when school is out, I don’t have too much to write about. However, school started back up and one of my classes is very interesting in the “nutrition department” that I focus so much on – Food Safety & Microbiology.  Today’s class had a lot of information which I would like to share with all of you. One of the topics was on acrylamide. This is a chemical that can form at high temperatures from sugar and amino acid – mostly from carbohydrates – in high temperatures (food cooked above 280 degrees). It was first discovered in April 2002. In animal studies it was showed that it can cause cancer, and in humans it can cause nerve damage (no studies were done on humans, however, there were a few cases which showed these signs). This chemical struck me as a very important “share” to all of you. Here is a slide from class that show examples of where you can find acrylamide:


I know! Cheerios, right! I never would have guessed. Like most of America, sometimes we like to eat out at fast food restaurants as a quick “on-the-go” meal during those short lunches most of you have. Check out those last two of where it can be found. Well, Beware of your choices in food!

It cannot be found in pre-packaged foods, so you do not have to worry about it there. It is recommended that your food is cooked no higher than 180 degrees. One question that may have raised in your mind is, “How much acrylamide is safe to consume before it becomes dangerous to my health?” Well, I took the liberty to look up this answer and found the following from the National Cancer Institute (dated 7/29/2008):

The U.S. Environmental Protection Agency (EPA) regulates acrylamide in drinking water. The EPA established an acceptable level of acrylamide exposure, set low enough to account for any uncertainty in the data relating acrylamide to cancer and neurotoxic effects. The U.S. Food and Drug Administration regulates the amount of residual acrylamide in a variety of materials that come in contact with food, but there are currently no guidelines governing the presence of acrylamide in food itself.

I hope this post was as educational as the information was to me. More information can be found on the National Cancer Institute website listed in the reference below. Pass the word and share this with your friends to help them be safer in their food choices!

National Cancer Institute. (2008). Acrylamide in Food and Cancer Risk. Retrieved from

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