What if? A stronger body

What if? Stronger bodies, longer life spans

While studying human anatomy and physiology, I became amazed, enthralled, with the complex inter-relatedness, the interdependent connectedness of the human body. Pausing from study, I thought, "I wonder what the human body is capable of not only in terms of life span but in sheer work? What is the human body of capable of doing?"

I soon began to search records to find some parameters. Climbing the highest mountain, holding one's breath the longest time, twisting the body in the most contorted way....But I realized that a collection of records would not diagram what I was searching for as an adequate answer. 

What if? it was me?

I also realized that this non-specific question could not be directly measured. So I changed the question to "What is my body capable of doing?"

Working out with weights was the beginning. It allowed me to measure with some precision how much weight I was lifting and how many times I was able to lift it. The ViQuest Center in Greenville, NC has a FitLinxx system that records each lift, its range of motion, and duration (each list must take a minimum amount of time). 

Having nothing else to go by, I hummed the old song "16 tons and what do ya get? Another day older and deeper in debt....." At first, lifting 16 tons (32,000 pounds) in a single day seemed like the maximum because that is the highest number I had heard recorded in a folk song.

I remember the first time I surpassed 32,000 pounds in a single workout. I thought "Wow, I did it!!"  

My most important rule was to not get sore. I would quit as soon as I felt tired, or even bored. I kept going. My next goal as 100,000 pounds. Then 150,000. Then 200,000 pounds without getting tired. At ViQuest was the first time that I was able to lift 201,750 in a single workout, recorded. 

So that was fine with me. I thought "Wow, I can do a lot more than I even thought." And I let it stand. 

Studies showed that endurance was also linked to longevity. Fitness also brought a sense of well-being, a feeling of personal power that I had not experienced before. There is no substitute for the the gladness and wholeness that comes from walking in your own fitness. I say "Health--accept no substitutes."

What if? I could do more?

Then in February of this year, I saw the record of Eamon Keane who bench pressed 350,300 pounds in an hour [1]. My next goal was to use my whole body routine to lift more than 350,000 pounds on the dozen or so machines I use at the Student Recreation Center at Old Dominion University [2]. This was accomplished on March 23, 2012 when I lifted 350,750 pounds, although it took longer than an hour.

What if? I could become the strongest in the world? 

Then I saw the world record of  Shaun Jones who squat lifted 1,013,350 in 24 hours. So a million pounds became my next goal. 

So why the competitiveness? It is not from a feeling of doing better than someone else, but from a sense that "here is a marker I have not reached before." If one person does it it must then be within the realm of human possibility. And if it is humanly possible, can I go there too?

There are some differences, of course. Mr. Jones at 50 is a decade younger than I am. He is also a man. He uses the squat to measure his workout while I use a variety of machines.   

Nevertheless, I plan on doing a million pounds of lifts on June 25th, my son Michael's 29th birthday. Why? Because I heard someone murmur that getting to 29 was "getting old." I am here to prove that fitness keeps you young; happy and young at the same time. Make a stronger body and enjoy your life longer. 

My very best wishes to each of you. I am here to answer any of your questions. 

ps to those who asked: Yes, I do this while eating the endurance food that I invented. KHW

[1] http://en.wikipedia.org/wiki/Eamonn_Keane

[2]  http://www.recmanagement.com/201105aw3e.php

What if? A nutritious chocolate

I was reading labels--again.

This time it was on the back of some chocolate chips, left over from the time I demonstrated my new Cookies and Milk cookies.

I was thinking....

What if? I could improve chocolate?

What if? the amount of cocoa butter could be reduced? Cocoa butter, although a vegetable oil, is 60% saturated, mostly long chains of saturated fat.

What if? some short-chain saturated, some mono-unsaturated and other poly-unsaturated fatty acids could be used, easier to digest and easier to assimilate. And all from a fresh natural source?

What if? I could use some of my stabilized cream to improve the nutritive status of chocolate?

What if? I could add vitamin A; thiamin; riboflavin; niacin; pantothenic acid; vitamin B-6; folate; vitamin B-12; retinol; and choline?

What if? I could also include trace minerals such as calcium; phosphorus; potassium; iron; magnesium; selenium; zinc and copper?

What if? the end result was softer? smoother? and less calories?

What? Less calories? Well yes, because the part of the stabilized cream also contains water, and there are no calories in water.

And one third less sugar. The package I was reading said that sugar was the largest ingredient. I just cut the sugar content by one third.

What if? it had even more chocolate taste. How? because I found that the chocolate taste is not dependent upon the sugar content. It can be enhanced with protein. Yes, protein. It makes the chocolate taste last longer in the mouth. In fact, the chocolate taste feels more potent when not overwhelmed with sugar.

What if? I could add some of these proteins?

So I did: tryptophan; threonine; isoleucine; leucine; lysine; methionine; cystine; phenylalanine; tyrosine; valine; arginine; histidine; alanine; aspartic acid; glutamic acid; glycine; proline and serine.

So what kind of chocolate is this? Maybe an adult's type of chocolate. Smooth, rich in chocolate taste without the sugary after-taste. Potent in a delectable way. And less calories as well, 43 less calories per 60 gram serving. Easier to digest, with a nutritional component as well.

Since we already consume 3 billion pounds of chocolate in the US [1], why not make chocolate that tastes better, stronger, is leaner and better for us?

[1] http://www.sfu.ca/geog351fall03/groups-webpages/gp8/consum/consum.html

To recap: Increased protein, additional minerals and vitamins. Reduced saturated fats and sugar. Increased taste, reduced calories and absence of sugary aftertaste. All because someone asked What if?

What if? A charitable bank

What if? there were a charitable bank?

What if? we could get loans without interest?

On a mortgage loan at 8.5% (and there are many people in this country with an interest rate like that) the person pays back about $1.77 on top of every $1.00 owed. For example, a $200,000 loan requires $554,000 to pay back. And the person gets nothing for the extra $354,000 they paid. In fact, they were taxed on the money they earned to pay it back. So interest is a deduction? It is a deduction we can't afford. We need lower costs.

Compare: $200,000 at 8.5% costs overall $554,000 to pay back, with monthly payments of $1540.

$200,000 at 0% costs overall $200,000 to pay back, with monthly payments of $555 per month.

You decide which one is more manageable.

But where would the bank get money to loan?

The US government already makes 0% loans to all its member banks. So our bank would have the ability to get money from the same source.

But, does it takes a lot of money to get it started?

I calculated it would take about $100 Million dollars to start a bank.

What if? there were a million people who each wanted to pay $10 per month to belong to the bank, we would have $120 million needed to get started. We don't need the cash per se, we need the commitment.

Can I find a million people? I have already begun. If you would be interested, please post to this blog or send me an e-mail at Unlimited-future@mail.com

Do I think that $10 a month is too much? No, not if I knew that I would be getting no-interest loans for as long as I belonged. And that included free checking account, free ATM, free identity protection.

What if? there were no credit reports? It has been reported that 60% of credit reports have faulty information. But the credit reporting agencies don't care. They don't care because they are earning Billions of dollars on reporting what they want, errors and all.

What if? we could write a questionnaire and use it to qualify loan applicants?

What if? there was something much more accurate than a flawed credit report to go on?

What if? it mattered more about who you and what you are dong for your future? Rather than how old you are or when you lost your job?

But are you afraid that there will be no people to run it? I am already finding people with expertise who understand that getting no-interest money into the hands of American small business owners, home owners and entrepreneurs is the best way out of our current economic crisis.

What if? there were no huge salaries to pay?

What if? talented, genius people with expertise were willing to serve at modest pay to do this? There are such people. I have met some. They are people of integrity and principle, first and foremost.

What if? there were no stockholders to pay?

What if? the bank was a Low-income Limited Liability Corporation? Commonly referred to as an L3C?

What if ? The bank was in business to be a service to its customers?

What if? instead of finding ways to get more money out of its customers, in terms of fees, penalties, and charges, the bank was founded in order to find ways to get more services for its customers?

What if? we could start now?

We are already beginning.

Answer here or at Unlimited-future@mail.com

Let's build our own better tomorrow.

What if? A better vinegar

Have you ever been busy doing what was in front of you to do when an idea struck? And you immediately knew that this idea was the answer to the problem in front of you? And for many other people with the same condition?

I was shadowing a physician in North Carolina. The patient at hand had a disease, and infection and a communicable illness all at the same time. And the infection was not responding to two weeks of oral antibiotics. The physician asked her what her favorite meal was and she answered "hot chitlings and vinegar."

And so I thought, this patient is not getting enough vitamin C, it shows in delayed healing and diminished immunoresponse. What if? I could make something in her daily intake fulfill the vitamin C she needs? Then I thought of vitamin C in vinegar.

My mind raced to think of other things that we use vinegar on. Fish and chips, not a rich source of vitamin C. Potato salad, most of the vitamin C is gone by the time the potatoes are boiled and processed into salad. Pickles, nope. Salad dressing, nada. Mustard is manufactured with vinegar, any vitamin C there? Not.

So I began shortly thereafter. The pills sold in stores, I found, are not crystallized vitamin C. They are the precipitated salt of vitamin C, thus called sodium acsorbate. And they did not dissolve well in vinegar, but precipitated out and left cloudiness in the bottom of the bottle.

Then I searched to find a supplier of pharmaceutical grade vitamin C crystals. Ah, this dissolved beautifully. And then I started using it in my daily life. Vitamin C is a powerful antioxidant, so I called it in my mind antioxidant vinegar.

The minimum vitamin C intake to avoid scurvy is 45 mg per day. The upper intake suggested as 2000 mg per day. So there was a very wide range between too little and too much. I calculated it so that if a child got hold of a half-liter bottle of my anti-oxidant vinegar, they could drink the whole thing and be healthier than the day before.

Salad dressings were my first, substituting my high C vinegar for regular vinegar in Italian salad dressing. Then potato salad. Then later, some fresh pickles. What I noted with the fresh pickles is that they tasted--well, really fresh. The presence of the vitamin C had a subtle influence on the taste of vinegar. It no longer tasted sour, it tasted more tart. It also smelled less sour.

In the intervening four years, I have made and eaten 120 liters of this antioxidant vinegar. I have done experiments on all sorts of foods. It makes wonderful meat marinades. It keeps chicken breasts really clean and white, without the graying. The beef was also more tender. Potatoes in potato salads were creamy white, not greyed or darkly yellowed. All in all, I liked it a lot and filed for a patent on it in May.

Would you like to join me in giving it a name?

And tell me what types of vinegar you like best? Apple ? grain ? balsamic? Any other types of food you use vinegar with? Let's talk about vinegar.

Then I thought, What if?

What if? A better, more flavorful ketchup

What if? A better, more flavorful ketchup

Have you ever been sitting idly and reading something you never thought you would?

I was reading the label of a ketchup bottle. Why? Because I was contemplating whether I wanted to use it or not. What I found as the ingredient list from the world's largest retailer was the following: "water, tomatoe paste, high fructose corn syrup, vinegar, corn syrup, salt, onion powder, spice, natural flavoring."

And I thought, What if? I invented a more flavorful ketchup?

I looked again and therre was NO vitamin C; NO calcium; NO iron in this condiment. Also, there was a sodium/potassium imbalance. There were 160 mg of sodium and only 50 mg of potassium. We need potassium in balance with sodium. Not enough potassium and the cells get too much sodium and fluid inside. People sometimes refer to this as "I'm retaining water."

I already knew that tomatoes have their own vitamin C. What happened to it? And What if? I could make a ketchup that used a process to retain the vitamin C that tomatoes already have?

What if? I could use ingredients which naturally contained iron to keep our blood and bone marrow healthy and our muscles strong.

What if? I could add iron to keep our blood and bone marrow healthy andour muscles strong?

What if? it could also contain calcium to keep our bones strong and our muscles active?

What if? it could also contain a beneficial amount of potassium, an essential ingredient also for a healthy heart.

What if? I could leave out the high fructose corn syrup altogether?


So that is what I did.

I started with tomatoes cooked thick with their vitamin C still present. Then I left out the high-fructose corn syrup and added something much more flavorful, all natural. Something known for centuries but often overlooked today because it was favored by the rural poor. I found this ingredient helped greatly to reduce the vinegary taste. This ingredient was also thicker than corn syrup. And because I started with cooked tomatoes instead of water, this has very much body and a great deal more taste.

I compiled the nutritional information from the United States Department of Agriculture Food and Nutrition Center website. The website is here: http://www.nal.usda.gov/fnic.

So, I computed what a two-ounce serving of this ketchup would contain.

Vitamin C 8 mg, which we use to make collagen. Collagen is the most abundant protein in the body because it forms bone, tendons, ligaments, cartilage, skin and the tiny fibrils between layers of tissue.

Iron 1.24 mg , which we use for myoglobin, found inour muscles and hemoglobin, which transports oxygen infrom our lungs and carbon dioxide from our blood out through our lungs.

Magnesium, 10.2 mg, ehich is used in enzymes and helps with producing energy in our cells, and helps regulate levels ofother improtant nutrients.

Phosphorous 20 mg, is essential to every living cell of our body. Did you know the whole backbone of our genetic code, our DNA, is made of sugar and phosphate. Also our RNA, which is copied from our genetic code, and governs the translation of that message into proteins. Also, there is a great energy molecule called ATP which has three phosphates on it.

Potassium, 163 mg, which helps govern fluid levels by the sodium/potassium pump. Your cells pump three sodiums out for every teo potassium it pumps in. Potassium also helps regulate the heart beat.

I added losts of micro-nutrients as well.

We need zinc for health. Our DNA has an interesting transscritopn factor called the "zinc-finger" which is important and helps our DNA in the transcription process, which ishow our bodies reead out genes.

Copper is need for numerous things including ceruloplasmin (also called ferroxidase I) which safely carries iron around in the blood for us.

Manganese is needed for many enzymes, including oxidoreductase, which transports electrons around in our cells. The transfer of elctrons from one biomolecule to another makes amazing chemical transformations happen within us all the time.

Selenium functions as a cofactor (helper) in functioning of the thyroid gland and in every cell that uses the thyroid hormone.

The USDA tracks all of these nutrients and more.

I enjoyed reinventing ketchup. It tastes a lot better because it has more flavor. Now it also contributes to our daily nutrition.

If you think of a name for it, please let me know.

So the next time you are at that idle moment, let yourself think What if?

You may have the answer that could contribute to our Unlimited Future.

And if you are a business-type and would like to take this to production, please contact me at Unlimited-Future@mail.com

Kathy Hilsinger Walliser, BS, MS HCAD
Dominion Scholar in Biomedicine

What if? A new type of cookie

As I was walking along the corridors of the university, I saw a row of vending machines. The machines held a variety of cookies among other things. When I saw the cookies, I thought, "Wow, it would be nice to have milk and cookies." But there was no milk to be found, anywhere in that hallway, or the next; or in that building, or the next.

So I thought, What if? I could incorporate milk into a cookie? What if? I could make it stable so that it could be vended without refrigeration? And think of all the cookies which are eaten on any given day. What if? I could makes each cookie more wholesome? Added calcium, phosphorus, both bone-building nurtients. Added protein, and lipids. Protein builds all our tissues. Lipids help build the myelin sheath around each nerve and the majority of our brain matter.

So I invented two ways to incorporate milk into cookies. And then the trials, the lovely trials, in which I made these and then tasted them.

In the first trial, the dry components of non-fat milk are used. This makes a much nicer cookie than using just plain flour because the added protein tends to make a more moist cookie. I have used these trials to devise ways to make a much more nutritious flour. But that is for another post.

The second way has been to incorporate a much more condensed form of stabilized milk which is heat tolerant and survives baking. These cookies are the best!! But because they are so moist, they have a shorter shelf-life than the dry method.

I call these Cookies & Milk (c). I have been told to patent the recipe as soon as possible. I am also working on Brownies & Milk (c).

I have also received permission to make some and share with my laboratory classmates next month. Then they can post their comments here.

What if? Fresh Ice

I was walking through a market along the aisle that sold fresh fish laid out on ice.

And it definitely smelled of fish. And the "fishy smell" comes from the interaction of air and the flesh of the fish, with the change caused by oxydation. Fresh fish, really fresh-from-the-lake fish don't smell.

So I thought What if?

What if? I could invent an ice that would not only keep things cold but fresh as well.

And so I invented it, Fresh Ice(c). This ice contains a powerful antioxidant in the form of a vitamin. This vitamin captures O2 from the air and turns it into water. And the oxidation does not happen. This would also be good for fresh fruits and vegetables by stopping the "dried out" look and taste. And it makes carbonated drinks really fizzy!

How did I decide how much to use? I started with the recommended daily allowance (RDA) and estimated that people may eat up to a pint (half liter) of ice per day. This vitamin has a wide range of recommended values (between minimum needed and the amount that may become excessive over time). So I made it so that even if someone was able to eat 6 gallons of ice in one day, they would still be within dosage range.

Then I decided to find this vitamin in a crystallized form. It is much easier to dissolve this way. Then make ice.

It does not cost very much to do. I have run the costs of adding the vitamin from the retail costs. But if an ice-making corporation decided to this, they could add a metering chamber and add this vitamin at wholesale cost on a continous basis in those ice-making machines.

So now, I offer the world, ice that not only keeps things cold, but keeps it fresh as well. This What if? has been answered by an invention on small scale. The next is to see it put to work on a larger scale. After all, that is what good ideas are for, an unlimited future for us all.