Gelfgot PT

Whoever wrote that post is a smart guy :). It was so good, the post had to get reposted

Joe Cross from Fat, Sick, and Nearly Dead has got me hooked.

How about this for a stat:

Since low fat foods were introduced to the American diet, around 1970, annual consumption of corn sugar rose from 19 lbs per person in 1970 to 79 lbs of corn sugar in 1993.

Dang! The thought was foods that are higher in fat cause high cholesterol and heart disease. Conversely foods that are highly processed, particularly processed carbohydrates, cause irritation of arteries which cause arteries to clog. FDA and USDA isn't set up to help our members and clients get to a healthier place. For the most part, nothing around us supports our members and clients to get to a healthier place. We have the ability to give our members and clients their life back however, there is still a debate and negotiating that's going on in the members mind on whether or not to working with coach is a great idea. Why isn't there a debate going on when people stand and wait at the McDonald's line, gee can I afford this?

AF personal training managers, use this quote to talk about :

"I don't want weight loss to be that distant paradise. I want it to be your permanent home. Only by understanding how your body, mind, and emotions work together to make you crave fattening foods can we unlock the secret to permanent weight loss" Dr. Joseph Mercola. provides solution to this challenge.

How you feel
Affects what you eat
Impacting the biochemical signals
That regulates fat storage

How you process fat
Impacts the biochemical signals
Affecting what you eat to
Influence how you feel

Biochemistry, nerve drives, hormonal messengers, and feelings are in constant exchange and dance of mutual influence.

Everything is quoted from the No Grain Diet by Dr. Joseph Mercola.

addresses all of this. It's so cool to know that we have a process and the knowledge to help our members and clients heal their bodies from the inside out.

I am reading a book called, "The Mindful Carnivore". This quote from the book struck me this morning. "To eat with my eyes wide open". Gosh, how many of us eat with our eyes open? We don't ask enough questions maybe because we don't want to know the answer or because we simply don't know the right questions to ask. Here is how you get to asking questions and find out how to ask the right questions, get seriously disturbed. Meaning it isn't until we get sick or feel awful that we might start listening more to our bodies and make better decisions when it comes to food or we read an article and watch something that makes us sick to our stomachs. My point here is, NO ONE moves in a different direction by being complacent. There has to be an emotional jolt. Let's help our client eat with their eyes open by exposing the truth about where the food comes from and what's in it. Let's RESET the minds, hold our clients accountable through a PROCESS and watch the lives of our clients TRANSFORM.

So this morning I decided to go a little crazy and spend more money on my breakfast. I added peas! :). Same ingredients as my last breakfast with addition of peas.

Total investment this morning $1.65

Trainers I would highly encourage you to go through your clients meals and assess how much does each meal cost vs how much it should cost. Eating well is a matter of choice. It's a constant inner war, a battle. Let's help our client be stronger warriors today!

Eating really well on budget:

1. 4 organic eggs - $.66
2. 1 Tsp. of Ghee - $.09
3. 1/8 of a bag mixed veggies - $.25
4. 4 oz sweet potato - $.5

Total investment for the meal - $1.5

Total prep time, less then 5 minutes. Sweet potatoes were boiled over the weekend. So, the question is, why should any of our clients eat like this?

I know that one of the topics that must be discussed with your clients on a regular basis is time and money. Not telling our clients how to manage money but more so helping our client understand that when you spend your money on fast food and j***y groceries, you will get what you don't want. Often times, our clients believe that eating whole foods are expensive, I disagree and here is my proof. Ingredients:
1. 4 whole organic eggs - 12 organic eggs cost $1.99 at Trader Joes. That's $.66 for all 4 eggs
2. Ghee - $6.99 for 74 servings. I used one this morning. That's $.09/serving.
3. Organic spinach - $3.99 for 5 servings. That's $.8/serving
4. Organic sweet potatoes - $1.99 per 16 oz. I had 4 oz this morning. That's $.5/ 4 oz.

Total cost for my breakfast = $2.05. What restaurant can you go to that will give you this sort of a meal for $2? I just thought about all of this as I was making my breakfast. Trainers, let's up service our clients today!

I had an awesome training yesterday with some of the best member experience managers that I have ever had the pleasure working with in my entire career. Here is what makes these member experience managers exceptional:
1. They are convicted that the mission we are on will change the world. They are personally congruent with our goals as a company
2. They don't pay attention to the amount of hrs they are working. They work until the job is completed
3. They constantly contribute and pump the club culture
4. They focus on up-servicing rather then up selling or up grading. They create raving fans. Thank you Lisa Shanklin, Travis Nobbe, Josh Woshmuth, George Radziminski, and Doug Crace.

Top three sales books that will instantly add value to your sales process:
1. Go Giver Sell More - great book for somewhat that either has a sour taste about sales or just doesn't understand the profession
2. Selling Personal Training - Casey Conrad lays out the sales process and the basic psychology of selling
3. Creating Lasting Change - Tony Robbins goes into extreme details on what moves human being to behave differently and create a change that lasts.

These books are a must read, especially if you are a trainer that works in our organization.

For the few that found this poorly executed page, tell me two topics based on personal training that you would LOVE to see feeds on?