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The health magazine forBody, Mind & MotivationBody, Mind & MotivationBody, Mind & MotivationBody, Mind & MotivationBody, Mind & Motivation
Published quarterly by the Lewiston Tribuneand the Moscow-Pullman Daily News
BalanceVolume 4 – Issue 4 – Winter 2012
SUGARHIGH
Experts weigh in on sugar addiction
with mixed views
MARATHONMANIACSLewiston trio enter elite group of runners
FOUNTAINOF YOUTHAntioxidants may help revitalize the body
NEW YEAR,NEW MRIMoscow hospital adds cancer-screening system
� Balance
Winter 2012 �
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4 Balance
Contents Balance – volume 4, issue 4 – Winter 2012
COVER STORY
SUGAR HIGHExperts weigh in on sugar addiction with mixed views
6
FITNESS
MARATHON MANIACSLewiston trio enter elite group of runners
17
HEALTH & WELLNESS
FOUNTAIN OF YOUTHAntioxidants may help revitalize the body
10
HEALTH & WELLNESS
NEW YEAR, NEW MRIMoscow hospital adds cancer-screening system
14
ALSO | ALPINE SKIING 12 | VERA WHITE 22 | SENIOR EXERCISE 24
Winter 2012 �
LOCAL CONTRIBUTORS
ELAINE WILLIAmSLewiston Tribune staff writerElaine started reporting at the Tribune in 1991 and has covered the business beat since 2000. She’s an aspiring distance runner who completed the Lewis-Clark Half Marathon in 2 hours, 25 minutes and 23 seconds, her best time yet.
More. Better. Brighter.
JESSE HUgHESGraphic designerJesse has worked for the Daily News and Lewiston Tribune since 2008 in the advertising department. He and his wife try to eat a healthy, well-balanced diet and stay active by walking, hiking, and being kept on their toes by two boys.
Balance is published quarterly by the Lewiston Tribune and Moscow-Pullman Daily News and printed at the Tribune Publishing Co. Inc.’s printing facility at 505 Capital St. in Lewiston. To advertise in Balance, contact the Lewiston Tribune advertising department at (208)848.2216 or Advertising Director Fred Board at [email protected], or the Moscow-Pullman Daily News advertising department at (208)882.5561 or Advertising Manager Craig Staszkow at [email protected]. Editorial suggestions and ideas can be sent to Tribune City Editor Craig Clohessy at [email protected] or Daily News City Editor Murf Raquet at [email protected].
KERRI SANdAINELewiston Tribune staff writerKerri covers the southeast corner of Washington for the Tribune. Her favorite activities are tennis, running marathons and chasing news stories.
HOLLy BOWENDaily News staff writerHolly now covers Whitman County and the city of Pullman after three years of reporting on Idaho education. She stopped eating meat in 2004 and hasn’t looked back.
KEvIN gABOURyLewiston Tribune staff writerOregon native Kevin Gaboury covers education for the Tribune. He’s currently in a slump, but hopes to get back into a workout routine soon.
KELCIE mOSELEyLewiston Tribune staff writerKelcie covers Lewiston, Nez Perce County cops and courts at the Tribune. She lives in Moscow and is currently on a journey to fitness herself.
dAvId JOHNSONFreelance writerDavid recently retired as roving reporter at the Tribune. He continues to write his Everyone has a story column. He is still trying to find his way around. In his off time, he tried to write a book and no one bought it.
A Full Life Agency ................................................................... 29Allen, Dr. Richard ................................................................... 15Alm, Dr. Ronald ..................................................................... 23Alternative Nursing Services ................................................... 30Bishop Place ........................................................................... 25Bluesky Dentistry ................................................................... 27Court Appointed Special Advocates .......................................... 7Clarkston Denturist Clinic...................................................... 18Clearwater Medical ................................................................ 23Comp. Care, Inc. ....................................................................... 7Electrolysis--Permanent Hair Removal .................................. 25Elm View Chiropractic ............................................................. 7Garges, Lawrence M., M.D. .................................................... 15Gritman Medical Center ......................................................... 32Henderson DDS, Robin .......................................................... 30Huckleberrys at Rosauers ....................................................... 22Leavitt DMD, Erin .................................................................. 11Lewis Clark Gastroenterology/Endoscopy ................................ 9Maplewood Dental ................................................................. 29Moscow Medical ..................................................................... 18Moscow Yoga Center ............................................................... 27North Idaho Athletic Club ...................................................... 28Ozeran, Steven, M.D. ............................................................. 19Pathologists’ Regional Laboratory .......................................... 19Public Consulting Group ........................................................ 11Russfit.com ............................................................................. 23St. Joseph Regional Medical Center ........................................ 31Tri-State Memorial Hospital ..................................................... 2Valley Medical Center ............................................................... 3Vig’s Produce .......................................................................... 27Whitman Hospital & Medical Center ..................................... 20
AdvERTISER INdEX
ESTELLE gWINNDaily News staff writerEstelle is the Idaho education reporter for the Moscow-Pullman Daily News. She maintains a healthy, vegetarian diet and enjoys going for evening jogs and bike rides.
ELIzABETH RUddDaily News staff writerElizabeth is the business editor for the Moscow-Pullman Daily News, as well as page designer and copy editor. She lives in Moscow and enjoys running and biking along the Palouse.
TOm HAgERDaily News staff writerTom is the WSU football and basketball beat reporter for the Moscow-Pullman Daily News. He has never conquered the training hill on a snowboard, despite hours of trying.
BEN HANdELDaily News staff writerBen covers University of Idaho/Idaho prep sports. His favorite activities are playing with his puppy, eating pizza and watching the Packers.
6 Balance
Depends on who you ask, but all agree we eat too much
BY KEVIN GABOURY
B etween plates of cookie, pumpkin pies, candy canes and myriad other treats, there’s no shortage of sugary
sweets around the holiday season. But one question has been debated by scientists and health-care professionals alike: Is the sweet stu� actually addictive?
Dr. Robert Lustig says yes.Lustig, an endocrinologist at the
University of California, San Francisco, claimed in a 2009 lecture that sugar is as addictive as cocaine. When consumed, it causes a euphoric e� ect by trigger-ing dopamine, the chemical that controls pleasure in the brain, he said. A video of the lec-ture, titled “Sugar: � e Bitter Truth,” has been viewed nearly 2 million times on YouTube.
Connie Lorenz, a registered dietician at St. Joseph Regional Medical Center in Lewiston, said the average person eats ap-proximately 150 pounds of sugar in a year.
“It’s added to so many things, like ketchup,” she said. “It gives things a good � avor.”
Sugar in its many forms — including high-fructose corn syrup or re� ned sugar — is added to a multitude of foods and drinks as a preservative of a � avor enhanc-er, Lorenz said. One can of soda typically contains 10 teaspoons of sugar, she added.
However, she doesn’t agree that sugar is addictive in the sense Lustig describes.
drinks as a preservative of a � avor enhanc-
One 12-ounce can of Coca Cola: 39 gOne regular sized Snickers bar: 30 gOne bag of Skittles candy: 47 gOne-half cup Haagan-Dazs vanilla ice cream: 21 gFour Oreo cookies: 14 gThree Chips Ahoy cookies: 11 gOne tablespoon ketchup: 4 gTwo tablespoons honey barbecue sauce: 13gTwo tablespoons 1,000 island dressing: 5 gOne-half cup Prego marinara spaghetti sauce: 7 gOne cherry Pop Tart pastry: 17 gTwo Eggo wa� es with ¼ cup of syrup: 35 g
Three-fourths cup of Frosted Flakes cereal: 10 gThree-fourths cup of Captain Crunch cereal: 12 gOne strawberry Nutri-Grain bar: 13 gOne Starbucks Mocha Frappuccino: 47 gOne 21-ounce McDonald’s chocolate shake: 111 g One Dairy Queen Butter� nger Blizzard: 86 gOne Burger King Whopper: 11 g One McDonald’s Big Mac: 9 gOne Wendy’s double cheeseburger: 9 g
Source: www.sugarstacks.comwww.livestrong.com
Is sugar addictive?
Amount of sugar in everyday foods:
Winter 2012 �
Rather, she considers sugary foods and drinks to be habit-forming.
“I wouldn’t say it’s addictive, but we really like the taste of it,” she said. “Gener-ally, sugars and fats combined taste good. I think a lot of it is a habit.”
Sugar has become so ubiquitous in food and drinks that most people con-sume far too much of it, Lorenz said. Especially around the holidays, parties and other events can be laden with cook-ies, candies and other sweet treats. There’s no set limit on how much sugar a person should eat in a day, but the U.S. Depart-ment of Agriculture recommends approxi-mately 300 discretionary calories per day based on a 2,000-calorie diet. Discretion-ary calories include sugars, solid fats and alcohol.
One of the biggest downsides of eat-ing too much sugar is the related weight gain, Lorenz said. This is due to the large amount of calories present in foods that are high in sugar.
“(Sugar) doesn’t have much nutritional value, other than the calories,” she said.
To cure the sugar craving without the additional calories, eat fruit, Lorenz sug-gested.
For those with diabetes, a high-sugar diet can make their blood glucose levels more difficult to control. Lorenz doesn’t believe a high-sugar diet can cause diabetes, but the high calorie intake can contribute to the disease.
“If you’re eating too much sugar, and it causes you to gain weight, it can increase your risk of Type-2 diabetes,” she said.
Lorenz also offers a few tips to keep your sugar intake down during the holi-day season without completely eliminating sweets from your diet. Instead of loading up on cookies, visit the fruit or vegetable tray at parties for a healthy alternative, she said. When drinking coffee or tea, use artificial sweeteners instead of refined sugar or just drink water. In addition, try to reduce portion sizes of sweets.
“Don’t take one of every cookie on the plate,” she said.
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� Balance
Researcher and seller agree there are no downsides to probiotics
By EstEllE Gwinn
I n the past three years, people looking to improve their diges-tion have started turning to a
certain bacteria to cure their ails: probiotics.
Washington State University pro-fessor Giuliana Noratto researches the role of nutrition in the preven-tion of obesity-related chronic diseases. About a month ago she decided to apply her research to her own health and started incorporat-ing probiotics into her diet.
“I feel perfectly fine all day. I’m more comfortable than ever before and I can give testimony that this improves colon health and colon health effects all body functions,” said Noratto, who has personal ex-perience with inflammatory bowel disease.
Studies are also being done that show probiotics could help people with diabetes, obesity, and weak im-mune systems.
When people first hear the word “bacteria” thoughts of colon health do not usu-ally come to mind but Noratto said people should not be skeptical about consuming probi-otics. Many of us already do.
“They’re part of yogurt and that’s
been consumed for centuries and nobody has seen health problems from taking yogurt,” she said.
However, Billy Scharnhorst dis-agrees.
Scharnhorst, also known as Billy Jeffery, is the owner of both the Lewiston and
Pullman GNC stores. He said he was glad to see interest in probiotics explode in recent years. Before the
supplement became popular he or-dered 10 to 12 bottles per week, now he stocks up with 70 to 100 bottles each week.
A big proponent of probiotics, Scharnhorst believes people should take them in supplement form, rather than eating yogurt.
“You’re not going to eat eight yogurts to get the benefits you need from one probiotic pill,” Scharnhorst said.
Additionally, if people did con-sume enough dairy products to get
Probiotics improve digestion when properly ingested
MetroCreativeConneCtion®
Probiotics are already consumed by many in products such as yogurt.
“They’re part of yogurt and that’s been consumed for centuries and nobody has seen health problems from taking yogurt.”
Giuliana NorattoWashington State University professor
Winter 2012 �
their healthy dosage of probiotics, Scharnhorst said they might just get even more sick.
“Every time you turn on the TV they tell you to buy dairy prod-ucts but a lot of them are actually the cause of the problem,” he said. “Almost every human being has a milk or dairy allergy they don’t know about be-cause our bodies weren’t designed to digest dairy.”
Noratto said she gets a healthy amount of probi-otics from keeping a balanced diet of fruits and vegetables but more importantly she gets both probiotics and prebiotics.
“If you want the full benefit, you have to have both in your diet,” Noratto said. Prebiotics are “food” for probiotics, they stimulate the
growth and activity of probiotics to make them effective.
While there are many options out there to get probiotics in a supple-ment form, those supplements may not contain prebiotics. Scharnhorst said the supplements he supplies do
contain both pro and prebiotics but he agrees it is important to know what you are buying.
Scharnhorst sees a lot of customers who
come into his stores claiming the probiotics they have tried do not work.
“When people buy them at Walmart they dissolve and break down in the stomach, where acid eats up a lot of the potency,” he said.
GNC’s weakest probiotic starts out at a potency of 10 billion colony-
forming units per pill and goes up to 75 billion but, he said, people are buying them at 1 billion CFU in de-partment stores.
Noratto cautions people against taking the strong supplements be-cause a high dosage could cause the opposite of the intended effect.
“Too much of something good is not good and the effect is not as good as it could be if you don’t have a healthy diet.”
Both Noratto and Scharnhorst agree they have seen no downsides to taking probiotics and they highly recommend them but Scharnhorst encourages people to make sure they are making knowledgeable choices.
“When you’re buying nutritional supplements, talk to someone who knows what they’re talking about,” he said. “Finding the right person will save you time and money in the process, and you’ll get the right stuff.”
“Almost every human being has a milk or dairy allergy they don’t know about because our bodies weren’t designed to digest dairy.”
Billy Scharnhorst (AKA Billy Jeffery) Owner of both the Lewiston and
Pullman GNC stores
1) Do an exercise almost everyday that increases your heart rate for at least ten minutes. 45 minutes to an hour six days a week is ideal. Consider using a heart rate monitor. Talk to your doctor about what ex-ercise program would be right for you but everyone should do some exercise at least six days per week.2) Eat a well balanced calorie restricted diet emphasizing whole grains, green leafy vegetables and fruit. Eat the fruit instead of drinking the juice. Eat 2 sh meals per week.3) Always use your seat belt. Don’t drive tired. Avoid distractions like cell phones while driving.4) Vaccines are safe and have saved millions of lives. Get in uenza, pneumonia, zoster and other vac-cines as recommended by your doctor. Wash your hands or use hand sanitizer after contact with other people such as shaking hands. Wash uncooked fruits and vegetables. Make sure ground meats are well cooked throughout. 5) If meat, bread, pills and the like ever stick or stop after you swallow consult your doctor. If you have heartburn or indigestion more then once per week or use medication ever day to control your heartburn, talk to your doctor about checking for risk of esophageal cancer. If you suddenly develop “indigestion” or chest pressure it may be your heart: CALL 911!
6) Get a colonoscopy at the age of fty or earlier if there is history of colon cancer or colon polyps in your family. Colon cancer is a completely pre-ventable cancer that causes tens of thousands of deaths every year. A colonoscopy totally eliminates the risk of colon cancer, with rare exceptions.7) Red blood with bowel movements often is bleeding from a tumor of the colon! Talk with your doctor about any blood associated with bowel movements, urination or coughing.8) Work with your doctor to strictly control any elevation in blood pressure, blood sugar, LDL cholesterol, triglycerides and body weight.9) Work with your doctor to detect cancers early. Get a mammogram or a prostate check at the recommended times. Avoid exposure to the sun; wear a hat and use at least 30 sunblock if you must be in the sun. Never use tanning booths. Have any mole or sore on the skin that has changed or does not go away checked by your doctor. 10) If you smoke or use tobacco products, STOP!! Talk to your primary care doctor about help in stopping smoking now!11) If you drink alcohol, do so in moderation. Don’t drink every day and never average more then 2 drinks per day. Perhaps red wine is the healthi-est of alcoholic beverages.12) If you take medications always either know what your medications are and why you take them or carry a list with you. Make sure all your doctors and pharmacist know what you take and check for interaction; this includes supplements and over the counter medications. Take your medication as prescribed. Discuss any change you want to make with your doctor. Ad sponsored by Lewis Clark Gastroenterology, PLLC
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10 Balance
Antioxidants may help revitalize the body
By Ben Handel
M ankind has always been locked in a losing struggle with Father Time, hopelessly looking for the
Fountain of Youth. Now there is a glimmer of hope for those trying to hold onto their youth.
In 1956, professor Denham Harman proposed the theory that aging is caused by an accumulation of molecular damage from “oxidative stress,” the action of reac-tive forms of oxygen, such as superoxide, on cells. He concluded that antioxidants could combat aging and slow, if not tempo-rarily reverse, the process.
“When you age, your cell division and replacement of dead or damaged cells slows down,” Andrea Barnes, a local gardener and food guru, said.
“Antioxidants can speed up the cell divi-sion or replacement processes, which can help to slow the overall effects of aging and prevent certain age-related diseases.”
Barnes said she makes a point of grow-ing certain antioxidant-rich vegetables and incorporating them into her and her family’s diet on a regular basis.
“Broccoli, spinach, sprouts, carrots and tomatoes all contain lots of antioxidants,” Barnes said. “So do blueberries, grapes, cof-fee and some wines and teas. The general rule of thumb is the richer the color of the fruit or vegetable, the more antioxidants it has.”
Antioxidants commonly found in food sources are vitamin A, vitamin C, beta-carotene, selenium and zinc. Beta-carotene belongs to a family of nutrients called carotenoids. These antioxidants are respon-sible for the orange pigment in carrots, cantaloupe, carrots and sweet potatoes and
studies have shown they boost the immune system.
A powerful antioxidant in grapes and red wine, called resveratrol, is thought to reduce the risk of cancer, heart disease and premature aging.
Three particular antioxidants — vitamin C, zinc, and beta-carotene — help protect vision from macular degeneration, the leading cause of blindness in adults 65 and
older. Dark green leafy vegetables such as spinach, kale, collard and mustard greens help the most.
“My dad always said, ‘You never see a rabbit wearing glasses,’ ” Barnes said, laughing. “That seemed reasonable enough back then.”
Despite the known benefits of antioxi-dants, many people are highly skeptical of their near-miraculous supposed benefits.
Fountain of youth
thinkstock®
A powerful antioxidant in grapes and red wine, called resveratrol, is thought to reduce the risk of cancer, heart disease and premature aging.
Winter 2012 11
“The fact is we don’t understand much about the fundamental mechanisms of ag-ing,” James Gray, retired pharmacist from Lewiston said. “The free radical theory of aging has filled a knowledge vacuum for over 50 years now, but it just doesn’t stand up to the evidence.”
Gray referenced a study done at the Uni-versity College of London, which examined the actions of key genes involved in remov-ing superoxide from the bodies of the nematode worm caenorhabditis elegans, a commonly used model for research into ag-ing. By manipulating these genes, they were able to control the worm’s ability to “mop up” surplus superoxide and limit potential damage caused by oxidation.
Contrary to the result predicted by the free-radical theory of aging, the research-ers found the lifespan of the worm was relatively unaffected by its ability to tackle the surplus superoxide. The findings, com-bined with similar recent findings from the University of Texas using mice, imply that this theory is incorrect.
“The studies suggested oxidative damage is clearly not the only factor of the aging process,” Gray said. “Other factors, such as chemical reactions involving sugars in our body, clearly play a role.”
While he was skeptical of antioxidants’ ability to imbue the human body with youth, Gray said they have many other known benefits and should be a part of everybody’s diet.
“They help with your cholesterol, which in turn helps prevent heart disease and strokes,” Gray said. “Other studies have suggested they can help with diabetes or even prevent cancer.”
Gray also said eating foods such as fruit, vegetables, fish, nuts and whole grains protects against many chronic conditions. Some foods might even help preserve memory and protect against Alzheimer’s.
“Everything in moderation is what I think the best strategy is,” Gray said. “While antioxidants are healthy and im-portant, taking pills or supplements seems unnecessary.”
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12 Balance
Great trails and slopes await Nordic and Alpine enthusiasts
By Tom Hager
T he hills of the Palouse have yet to be covered in snow, but make no mistake — the ski season is already
in full swing.Davis Kulis, a board member at Sch-
weitzer Mountain Resort, said the slopes have already been open for several weeks,
and will continue to be open until early April.
“We had a big opening day by our standard,” Kulis said. “We had some big numbers so the feedback has been good.
“As far as the downhill skiing goes we have 2,900 acres of lift service skiing, so that puts us far and away as the largest in those two states, so there’s a lot to ex-plore,” Kulis said.
If the 140-mile drive is too long, Ski Bluewood in Dayton, Wash., is only 90 minutes away. But fortunately for residents
on the Palouse, great skiing is just around the corner. The Palouse Divide is 40 miles from Moscow and, thanks to the work of the Palouse Divide Nordic Ski Club, a lo-cal group of avid Nordic Skiers, the trails are well maintained all season long.
Every Thursday and Friday, members of the club tend to the trails with high powered snowmobiles and grooming equipment.
Based on the popularity of the ski club, the effort has been worth it.
“We have a little over 20 miles of trails
Opportunities abound for local skiers
Winter 2012 13
that are marked trails for snowshoeing and cross-country skiing. We have a small parking area for the cars to park. We have a bathroom there,” club President Bill Thomson said. “It’s a self-paid sport. It’s not like downhill skiing where you see hundreds of skiers.”
On the Palouse Divide, which is snuggled between miles of pine and fir trees, one can experience total isolation. Many people will ski in groups of five or six, but for Thomson, the area provides an opportunity for isolation and relaxation.
“I like to be able to go for a half of a day without an ordeal, without lots of driving, and then I like the peace and the solitude of Nordic cross-country skiing where you don’t have the worrying of chairlifts and screaming people going by you,” Thomson said. “You’re pretty much just by yourself or with one other person.”
Perhaps most importantly, Nordic ski-ing provides a fantastic workout.
Thomson is a former runner who now spends his time swimming and cycling, and he uses the cross-country skiing to stay in shape in the winter.
“A cross-country ski workout is legs and arms both. Whereas when I swim, it’s mostly an arm workout for me and when you run, it’s mostly a leg workout,” Thomson said. “Cross-country skiing, it’s probably equal legs and equal arms but you’re using your arms on the poles and you use them a lot on the hills. I think compared to those other two it really does more muscles and is more of a complete workout than the other two, and it can be incredibly aerobic.”
Of course, that’s not to say that alpine skiing doesn’t provide great exercise. Ac-cording to Cristina Wilson, a Washington State University student and member of the school’s ski club, the team has to train hard before they can ever hit the slopes.
“It’s a lot of full-body conditioning but we do a lot of squats so working on those legs,” Wilson said, “And then a lot of core work as well.”
Unlike Thomson, who enjoys the quiet, Wilson said being on the ski team is all about the camaraderie. The WSU ski team
trains with the University of Idaho team, and once ski season starts, the teammates will spend nearly every week-end together. In Wilson’s four years as a ski team member, the club has visited all the local resorts, in addition to Colorado, Utah and Canada. This year, her team will get to visit the famed Red Lodge re-sort in Montana and compete near Yellowstone National Park.
And although the travel is quite extensive, it’s reason-ably affordable for students thanks to various fundraisers throughout the year. Perhaps more importantly for perspec-tive members, it’s possible to compete on the ski team and still excel in the classroom.
“For me and for the officers I know it’s tricky. You definitely have to be on your A-game. You have to have a lot of really good time management skills,” said Wil-son, who claims that the school-rented bus is not meant for drinking on road trips, but rather studying. “We’re still
representing the university so they don’t allow that. So we bring our homework and have big homework parties.”
But as Thomson and Kulis, can attest, one doesn’t need to travel a 1,000 miles away for great skiing. A great workout lies in our backyard.
Bill Thomson
(Opposite, Above and Right) Palouse Divide
14 Balance
Breast coil to enable more detailed cancer screenings
By Holly Bowen
G ritman Medical Center imaging staff say they’re looking forward to mid-January, when they hope to be
able to begin serving patients with a new, state-of-the-art MRI system.
The new machine at the Moscow hospital has a wide bore, making scans more com-fortable for patients prone to claustrophobia, and it can be used in conjunction with a breast coil attachment that enables detailed scans tailored to individual women.
“Essentially, it really is the most advanced magnet on the market today,” said Dr. Chris Reisenauer of Palouse Imaging Consultants, which has an office at the Moscow hospital.
The 450w-model machine manufactured by General Electric features a 70-centimeter diameter bore (about 28 inches) and can accommodate patients of up to 500 pounds. Those are respective increases of 10 cen-timeters (about 4 inches) and 150 pounds over the hospital’s previous MRI machine, said Jody Polley, director of imaging ser-vices.
She added that “going from a four-chan-nel to a 32-channel coil will really make a difference” in the detail of scans produced by the new system, which is also a recent addition across the state line at Pullman Regional Hospital.
Reisenauer said the new machine’s wide bore is much less claustrophobic and enables medical professionals to keep a closer eye on their patients.
“Say if an elderly patient had a stroke, or if we had a pediatric patient, that larger aperture allows us to monitor and keep
track of that patient much more effectively,” he said.
Imaging staff are also preparing for the arrival of a 16-channel integrated breast coil that attaches to the MRI table. Patients lay on the table on their stomachs and posi-tion their breasts next to the coil to enable a detailed scan.
“All women’s breasts are not shaped the same,” Reisenauer said. “Instead of trying
to make one size fit all, like other coils do, this allows us variable geometry so we can image a size D breast as well as a size A, for example.”
Physicians can also perform breast biopsies while patients are positioned over the coil.
Reisenauer said MRIs are a different way of visualizing the breast and can provide information not present on other types of
New year, new MRI system at Gritman
Daily News/DeaN Hare
Employees with Gropp Heating, Air and Electric, of Moscow, install room lighting and unit controls for the new MRI machine at Gritman Medical Center in Moscow. This new MRI unit has a 10 centimeter
expanded internal diameter, making this one 70 cm, and can handle patients up to 500 pounds.
Winter 2012 15
scans, like mammograms and ultrasounds.He said an MRI scan might help a physi-
cian characterize a lesion found during a mammogram, or it might even reveal a lesion that a patient felt but that didn’t show up on other scans.
� e American Cancer Society and American College of Radiology also recommend breast MRIs for people who are at a high risk for breast cancer, like those with strong family histories with the disease, he said.
Reisenauer said he is excited to get the new MRI and breast coil system up and run-ning so area patients don’t have to travel to Spokane to receive advanced services.
Polley said she expects the hospital will use the machine to serve about eight to 10 patients per day.
“When we get this new magnet in, we’re going to be operating 24/7,” she said.
But before that can happen, crews have to � nish installing the 13,000-pound ma-chine and its associated infrastructure.
Although the hospital received some funding assistance in the form of a
$200,000 grant from the M.J. Murdock Charitable Trust, Polley estimated the entire project will cost about $1.8 million.
“� ese MRIs are so big, so we had to take the ceiling out
and part of a wall out,” she said. “A lot of the demolition, if you will, was to � rst get the old MRI out through the old ambu-lance bay.”
She said the old MRI was sold to an institution in Brazil.
Until the new machine is up and run-ning, the hospital is serving patients with a mobile MRI unit parked outside its south entrance.
“All women’s breasts are not shaped the same. Instead of trying to make one size � t all, like other coils do, this allows us variable geometry so we can image a size D breast as well as a size A, for example.”
Dr. Chris Reisenauer Palouse Imaging Consultants in Moscow
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Long-distance runner Tim Gundy runs along the Snake River near Asotin as he prepares
to defend his title in this year’s Seaport River. Runs
Tribune/Kyle Mills
Half marathon experts advise beginners: don’t run too fast, too soon, too far
By KERRI SANDAINE
I f you’re dreaming of running a half marathon in 2013, you’re going to need some good shoes, a training
plan and patience.Seasoned distance runners say it’s a
mistake to jump off the couch on New Year’s Day, bust out the door wearing worn-out sneakers and attempt to run 13.1 miles on your first outing. It prob-ably won’t end well and you may wind up injured.
Proper training that builds gradu-ally is the key to finishing your first half marathon with a satisfied smile on your face, say the top runners in this region.
“Don’t run too fast, too soon, or too far with shoes that are too worn out,” advises Tim Gundy of Clarkston. “The rule of ‘toos’ fits all levels of runners.”
Gundy is a distance coach for Asotin High School and the winner of 11 Sea-port River Runs, the 2012 Lewis-Clark Half Marathon and countless races throughout his extraordinary running career that began in Kansas. His fastest mile is 4 minutes, which puts him in an elite class of runners. His best half marathon time is 1:09.
Amber Green, 27, of Moscow has close to 15 half marathons under her belt, and she’s usually one of the first women to cross the finish line. She has used training plans developed by experts in the field such as Hal Higdon
Following the rule of ‘toos’
MARAthoN – see page 20
Winter 2012 17
Tribune/STeve HankS
Vicki Poffenberger, Brian Ringle and Debbie Hopson Taylor all did three marathons in three months putting themselves into the Marathon Manics.
Three Lewiston residents enter elite group of runners
By ELAINE WILLIAMS
D ebbie Taylor’s 26.2-mile mara-thon turned into an ultra when she took an accidental detour
at mile three that added four and a half miles to the Tri-Cities course.
Vicki Poffenberger endured a suc-cession of Seattle hills feeling the tops
of her bruised feet with each step.Temperatures reached into the 70s
the spring day that Brian Ringle ran a Wenatchee marathon, blasting his body with heat significantly more in-tense than his training runs.
The three Lewiston residents pushed through those obstacles and more to win the right to be called “Marathon Maniacs,” a designation for repeat distance-race runners. Only 34 Idaho residents have met the criteria and registered with the group.
Taylor, Poffenberger and Ringle completed three timed marathons in 90 days, one of 30 ways to enter the club, according to the Marathon Mani-acs’ website.
Finishing matters. Times don’t. The idea is to get distance runners to compete more frequently regardless of their pace, Ringle said.
The stories of how they did it are entwined. All three are members of Seaport Striders, a group that meets at
Earning the title, ‘Marathon Maniac’
MANIACS – see page 18
18 Balance
8 a.m. Saturdays to run from the con-fluence parking lot in Clarkston.
Ringle, 51, owner of Seaport Janito-rial, ran his first marathon in Coeur d’Alene in 2011. He saw Marathon Maniacs wearing bright yellow shirts on the course. When he found out what the shirts represented, he figured meeting the criteria was within his reach, but not until 2012.
That same year, Taylor, now 53, an interior designer, had al-ready signed up for Portland in October when her adult daughter asked her to do Seattle at the end of November. Ringle suggested to Taylor that she throw in the Tri-Cities, which fell between the two. She did, running them in times that were more than five hours.
Taylor’s plans motivated Poffenberg-er, 56, an office manager at Lewiston
Pre-Mix Concrete, to do the same events this year. Her best time was clocked at 4 hours and 37 minutes in the Tri-Cities.
Ringle completed four marathons instead of three just in case some-thing went wrong. He started with Wenatchee in April, followed by Spokane in May, then repeated Coeur
d’Alene, also in May, and closed the quartet with the St. Joseph Riv-er run that’s based at St. Maries in June. The last was
his fastest at 3 hours and 43 minutes.Piling marathons on top of each
other isn’t that much harder than get-ting ready for one, the three said.
“I was really training for one and the rest of it fell in after that,” Taylor said.
All three had other marathons under their belts when they took the
challenge. Taylor began running in her early 40s, getting started like many people do, jogging a few blocks then adding from there. “I can remember when I ran my first mile without stop-ping. I was just exhausted and very proud.”
Ringle wanted to be more fit for backpacking. Poffenberger has been completing one marathon a year since she turned 50. “I didn’t want to be fat and 50.”
With grown kids and supportive husbands, Taylor and Poffenberger squeezed about five hours a week of running around family commitments. Poffenberger sometimes trained as early as 3 a.m. on weekends so she and her husband could still leave at 6 a.m. to travel.
Both women ran about four times a week, usually going four or five miles each time, except for one day when they amped up their distance.
Taylor’s long run started at 4.6 miles
“I can remember when I ran my first mile without stopping. I was just exhausted and very proud.”
Debbie TaylorInterior designer and Lewiston resident
MANIACS – from page 17
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and grew by one mile a week, topping out at 20 miles just before Portland. Poffenberger’s biggest outing was 24 miles.
Neither one did much speed or hill work.
“I didn’t want to embarrass myself, but I didn’t really care what my time was,” Poffenberger said.
After Portland, they scaled back their training to avoid injuries and keep their legs fresh.
Ringle can’t follow a running routine since his schedule is dictated by his business. It helps that his job involves physical labor, Ringle said. “I just try to run whenever I can. ... I haven’t run for two weeks and I have a 50k Saturday.”
Putting more than 100 miles on their running shoes didn’t dampen the trio’s enthusiasm
for their sport. Taylor will enter one or two marathons in the upcoming year and has tweaked her regime with an
eye toward get-ting faster.
Poffenberger wants to become a half marathon fanatic by com-pleting two 13.1-
mile races in two weeks before spring.“It’s an accomplishment to do it,”
Poffenberger said. “I think I will do (distance races) as long as my body al-lows me to do them.”
Marathons in Coeur d’Alene and the Tri-Cities are on the horizon for Ring-le. Coeur d’Alene is where the idea for Marathon Maniacs originated 10 years ago, Ringle said. He hopes to shave 17 seconds off his fastest marathon in the Tri-Cities and qualify for Boston.
“Nobody ever gets tired of doing it,” Ringle said.
Marathon Maniacs, the back story:How founded: Steve Yee, 53, of Bonney Lake, Wash., and two of his running buddies brain-stormed the idea over beers at the Moon Time tavern after the Coeur d’Alene marathon 10 years ago this May.He estimates he’s run 290 marathons. “It’s a challenge. Less than 1 percent of the world’s population has run a marathon.”Membership: The club has more than 6,000 people. More than half the growth has hap-pened in the last 2½ years, likely because timed marathon races are becoming much more common as cities realize how much money athletes spend, Yee said. “The first 20 members we had to beg to join.”Dues: $35 a year to start and $10 a year after that. It covers administrative costs. Members get race discounts.
On the Net: http://www.marathonmaniacs.com
“It’s an accomplishment to do it. I think I will do (distance races) as long as my body allows me to do them.”
Vicki PoffenbergerOffice manager at Lewiston Pre-Mix Concrete
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20 Balance
and Jack Daniels, and she recommends websites such as coolrunning.com for tips.
“I would definitely encourage anyone to tackle the half marathon,” Green says. “It may sound big and scary at first, but it’s doable. Just give yourself enough time to train. Build up gradually and don’t increase your mileage too quickly or you risk injury.”
Green, who grew up in Selah, Wash., is a doctoral candidate at the University of Idaho in exercise physiology. She has been running since she was a freshman in high school and competed at the collegiate level at Central Washington University. Her best half marathon time is 1:29 hours and her fastest marathon, a 26.2-mile distance, is 3:16.
It takes at least three months to get ready for a half marathon, especially if you are a beginner. Training plans lay out a specific distance or amount of time to run each week, along with recovery days to rest. Most are geared
toward beginners, intermediate or ad-vanced runners, and it’s best to choose the one that fits your level and schedule. The plans are readily available online, in books and running magazines.
“Most of the science-based training plans are pretty sound,” Gundy says. “The first thing I look at is the re-covery part. There has to be progres-sion and recovery built in, or some-where along the line, it will catch up with you.”
In the past decade, Gundy has competed in about two half marathons a year.
“I really like the distance,” he says. “I can see why half marathons are so pop-ular. It’s a worthy distance to be training for and it’s fairly easy to recover from. A full marathon takes up a lot more time
for training and recovery.”If you’re new to the sport, you may
want to try some shorter races first, such as a 5K or 10K, just to see how a road race works, Gundy says. The Seaport River Run in the Lewiston-Clarkston Valley is held the last weekend of April,
and offers 2.9 or 6.2 mile options.
Runners need to get the green light from health care professionals before they tackle a new training re-gime. You will see all shapes and sizes on race day. Don’t
be fooled by this. Experienced runners all have stories about being passed by people who appeared out of shape.
And when it comes to your first half marathon, don’t worry about your time or who is in front of you. The goal is just to finish, say the experts. If you enjoy the experience, you will likely sign up for more and then you can focus more on a time goal. At that point, you’ll want to start researching speed workouts, tempo runs and hill repeats.
“Just go out and have fun,” Green says to beginners. “Take it one mile at a time.”
Training with a friend or running group is a great way to stay on track, especially if you are signed up for the same race and following the same plan. Gundy says newcomers may want to talk to an experienced runner or join one of the clubs in the region to gain knowledge about distance running. Several groups meet on a weekly basis in Moscow, Pullman, and the Lewiston-Clarkston Valley.
Green is a member of the Palouse Road Runners, based in Moscow. She runs 50 to 60 miles a week when she’s training for a race, and tries to log at least 40 to 50 miles when she’s not. When she signs up for an event, Green’s goal is to set a personal record.
“In addition to running being a great
Marathon – from page 16
“I can see why half marathons are so popular. It’s a worthy distance to be training for and it’s fairly easy to recover from. A full marathon takes up a lot more time for training and recovery.”
Tim GundyClarkston resident and distance
coach for Asotin High School
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Winter 2012 21
way to relieve stress, I also love to com-pete and race,” she says. “I thrive off of competition and this is what drives my motivation to continue training. I love pushing my physical and mental limits and seeing where I end up. Racing and training is a great learning tool.”
Non-runners may not understand what prompts some people to lace up their shoes on a cold, windy day and run for a dozen miles, but there is a pay off, say distance runners. The rewards far outweigh the price you pay in terms of time and effort.
“Doing your best is what drives you, in the long run,” Gundy says. “What you
put in is what you get back. You need a high degree of mental toughness to be a distance runner.”
If this sounds like your cup of Gato-rade, finding a half marathon to run is easy. Races are held all over the country on a year-round basis. If you don’t want to travel far, the next one on the cal-endar in this region is the Snake River Canyon half marathon in early March.
When the training is done and race
day arrives, Gundy has a few more tips to make it a great day. Don’t wear brand new shoes, over dress or eat too much the night before. Double knot your shoes and stay relaxed, he says.
“Burn up the least amount of energy you can while maintaining the pace you want to achieve. Keep your arms and jaw loose. Visualize the race and how you’ll push through the tough spots. If you’re feeling good, smile and go for it.”
BEGINNER’S HALF MARATHON TRAINING SCHEDULESo you’ve run a few 5Ks and maybe have a 10K under your belt. Now you’re ready to tackle your first half marathon. You’ll need a training schedule to get your mileage up, but it’s hard to find time to train when you have a full-time job, family, etc. So this schedule from About: Running is just what you need. It allows you to train moderately throughout the week, while working on your longer runs on Saturdays, when most people have free time.
Before looking over the schedule, here are some important notes.
Mondays: Rest to prevent injury.Tuesdays and Thursdays: Warm up, then run at a moderate pace for the designated mileage.Wednesdays: Rest on rest days. On run days, after warming up, run at a comfortable pace for the designated mileage.Fridays: Do a cross-training (CT) activ-ity (biking, swimming, elliptical trainer, etc.) at easy to moderate effort for 30 to 45 minutes. If you’re feeling tired or sore, then rest.Saturdays: Run the designated mile-age at an easy, conversational pace.Sundays: Recover on this day with easy runs to loosen up your muscles.
http://www.fitsugar.com/Half-Marathon-Train-ing-Schedule-Beginners-2845222
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22 Balance
By Vera White
N ew Year’s Eve is right around the corner and it’s time to start mak-ing your New Year’s resolutions. If
you’re thinking of kicking off the year with a plan to shed a few holiday pounds or live a healthier lifestyle, you might like to check out the recipes below and helpful hints contained in a recently released cookbook titled, “The New Way to Cook Light.”
The 512-page hardback cook-book by Scott Mowbray and Ann Taylor Pittman features more than 400 recipes. All include a complete nutritional guide.
Cooking Light magazine, of which Mowbray is an editor, is the nation’s leading epicurean magazine brand with the largest audience. It’s positioned at the intersection of great-tasting food and healthfulness, serving an important and growing con-sumer need.
Below are some hearty recipes guar-anteed to satisfy your family on a chilly winter evening.
Speedy Chicken Posolel 1 tablespoon olive oill 1 teaspoon dried oreganol ¾ teaspoon ground cumin
l ½ teaspoon chili powderl 2 garlic cloves, mincedl 1 8-ounce package pre-chopped
onion and celery mixl 4 canned tomatillos, drained and
coarsely choppedl 2 14-ounce cans, fat-free lower
sodium chicken brothl 1 15-ounce can, white hominy, rinsed
and drainedl 2 cups chopped skinless boneless
rotisserie chicken breastl 1 tablespoon fresh lime juicel ¼ teaspoon saltl ¼ teaspoon black pepperl 4 radishes, thinly slicedl ½ ripe peeled avocado, dicedl cilantro leaves (optional)
Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat.
Add oregano and next four ingredi-ents (through onion and celery mix) to pan; saute 2 minutes. Stir in tomatillos, cook 1 minute. Add broth and hominy, cover. Bring to a boil. Uncover and cook 8 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat; stir in lime juice, salt and pepper. Divide soup evenly among 4 bowls. Top with radishes and avocado.
Garnish with cilantro, if desired.
Serves 4 serving size 1½ cups soup, 2 tablespoons avocado and 1 radish.
Calories 290; Fat 11.2g. (sat 2.2g mono 5.9g poly 2g Protein 28.2g Carb 20.2g Fiber 4.5g Chol 60 mg; iron 2.4 mg; sodium 452 mg; calc 62 mg.
Escarole, Bean and Sausage Soup with Parmesan Cheesel 2 teaspoons extra-virgin olive oill 1 cup chopped onionl ½ cup thinly sliced Fennell bulbl 1 tablespoon minced garlicl (3.2-ounce) links sweet turkey Italian
sausages, casings removedl 2 cups fat-free, lower-sodium chicken
brothl 1 cup waterl 1 (15-ounce) can no-salt added
cannellini beans or other white beans, rinsed and drained
Vera White
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4 cups chopped escarole 2 tablespoons grated fresh Parmesan
cheese
Heat a large saucepan over medium-high heat. Add olive oil to pan, swirl to coat. Add onion, Fennel bulb. Garlic, and sausage to pan, cook 7 minutes or until sausage is browned, stirring frequently to crumble. Add broth, 1 cup water and beans, cover. Bring to a boil, cook 5 min-utes, stirring occasionally. Stir in escarole, cook 4 minutes or until escarole wilts.
Divide soup evenly among 4 bowls, sprinkle with Parmesan cheese.
Serves 4 (serving size about 1¼ cups soup and 1½ teaspoons cheese.
Calories 230; fat 4.6 g (sat. 2.6 g.; mono 1.7 g.; poly 0,3 g) Protein 17.9 g.; Carb. 15.5g; � ber 4.7 g; chol 49mg; iron 1.3 mg; sodium 624 mg; calcium 87 mg.
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24 Balance
Study suggests seniors who exercise live longer
By DAVID JOHNSON
I t’s never too late to start taxing your body in hope of reaping some late-life dividends. And the best news, say
experts, is the tax rate doesn’t have to be that high.
A recent study published in Novem-ber by the National Institutes of Health showed that getting involved in moder-ate leisure-time activities, such as 150 minutes of brisk walking per week, could result in a gain of 3.4 to 4.5 years of life expectancy.
In other words, the old adage of “no pain, no gain” has given way to “be sane, use your brain.”
Moreover, area health experts said a bit more added exercise like free weight lifting, swimming, playing golf or tennis, hiking, bicycling, yoga and martial arts, can add quality of life and perhaps even more years.
“I don’t subscribe to no pain, no gain at all. I think that’s nonsense,” said Odette Engan, coordinator at the Jeff and Becky Martin Community Wellness Center in Moscow. “I think and I tell the seniors that if it hurts, don’t do it.”
The study involved nearly 650,000 individu-als over the age of 40 enrolled in one Swedish and five U.S studies. “Wor-ryingly, people in both developed and developing countries are becoming increasingly physically inactive,” the study states. “People are sitting at desks all day instead of doing manual labor; they are driving to work in cars instead of walking or cycling; and they are participating in fewer leisure
time physical activities.”On the flip side, exercise experts like
Anthony Robbins, owner of Lewiston’s World Class Fitness, said more people, especially baby boomers and seniors, are starting to leave the couch and show up at health clubs, gymnasiums and playing fields.
“That’s the majority of my clientele,” Robbins said. “Yes, I get a lot of seniors and they really emphasis strength training.”
Not power lifting or grunting in place. But full-range-of-
motion lifting, Robbins explained, that gets muscles “firing” as they’re intended to do.
“I’m a real perfectionist on full range of motion, which keeps flexibility,” Rob-bins said. “Plus the strength training. Even if it’s like two times a week, where
you come in and do upper body one time, lower body the next.”
At Gritman Medical Center in Mos-cow, Barb Mahoney, director of Gritman Adult Day Health, said she subscribes to the leisure time prescription. “I think moderate exercise is a good thing.”
She focuses mostly on people who’ve already encountered aging difficulties and perhaps need rehabilitation as well as maintenance.
“We really work on balance exercises,” she said. “Probably one of the most criti-cal things that can happen to a senior is falling.”
Staying active before and during the senior years, she said, will enhance qual-ity of life and probably add some years near the end. Gritman sponsors the Stay Active and Independent for Life pro-gram.
“We try to keep people walking for as long as we can,” Mahoney said, adding that pushing beyond the comfort zone
It’s never too late to get fit
Tribune/barry Kough
At a certain age, exercise doesn’t have to be overly strenuous. Instead of running, try walking at a comfortable pace. It doesn’t have to hurt.
“We really work on balance exercises. Probably one of the most critical things that can happen to a senior is falling.”
Barb MahoneyDirector of Gritman Adult Day Health in Moscow
Winter 2012 25
might be all right for some, like train-ing athletes, but not as people become seniors. “For our folks, we say, when you feel a pain, you need to stop.”
While Robbins touts the benefits of free weight lifting under close guidelines, he also said he recognizes the need for other activities. Muscles, he said, are truly a product of using them or losing them.
“Even like golf, you can get a tweak in your back from the twisting motion,” he
said. “But if you’re lifting and hitting the muscle groups the way they were intend-ed to fire, it really helps with all the other stuff you’re doing. Lifting is something you can do for life.”
The National Institutes of Health study acknowledged that physical activ-ity has long been recognized as healthy and life-extending. But few studies, until now, have quantified the results. Regular physical activity is now documented, according to the study, to help maintain
healthy body weight while preventing or delaying heart disease, Type 2 diabetes and some cancers.
“You expect your muscles to get fatigued and tired when you’re working,” Engan said. “But when somebody thinks, ‘oh, I’m going to just keep pushing on through it,’ there’s something going on there and they need to pay attention to that.”
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26 Balance
Growing health trends good news for those looking to work in the industry
By KELCIE MOSELEy
F rom the rise of television shows like “The Biggest Loser” to crazes like Zumba and Cross-
Fit, the fitness industry is becoming a force to be reckoned with — and the job outlook for fitness trainers and instructors just keeps getting better.
Between 2010 and 2020, the U.S. Bureau of Labor Statistics predicts 24 percent employment growth for those entering this particular field.
“As businesses and insurance or-ganizations continue to recognize the benefits of health and fitness pro-grams for their employees, incentives to join gyms or other fitness facilities will increase the need for workers in these areas,” the job outlook reads.
The industry may be growing partly in response to the problem of obesity among adult and adolescent Ameri-cans, as approximately 37.5 percent of adults and 17.5 percent of children ages 2-19 are classified as obese. Gym memberships have risen by 7.3 million since 2002.
At Gold’s Gym in Lew-iston, manager Darrin McGeoghan said they have seen their membership increase every year for the past four
years. They are exploring options for another gym in town.
“Our membership base is too big for our location, and it’s still grow-ing,” McGeoghan said.
Though he hasn’t seen a rise in personal trainers at Gold’s, plenty of people of all ages
utilize their training services. Mc-Geoghan said he thinks the profession is attractive because it’s a highly enjoy-
able one.“You have a really fun atmosphere
here,” he said. “You get to see people achieve their goals. ... And it’s not really a demanding job. The biggest thing you have to have is communica-tion skills.”
Schools like the University of Idaho are responding to the boom, as well. Julie Son, recreation program director of the Department of Movement Sci-ences, said they revised their curricu-lum to reflect trends in the field and are working on recruitment efforts for their graduate programs. She said
Help Wanted: fitness trainers and instructors
Tribune/barry Kough
Personal trainer Kim Barton at Golds Gym in Lewiston gives people a head start on their path to healthier life, getting their efforts better organized.
“Certainly the fitness industry has just grown leaps and bounds, and our students can find jobs in more places than ever before.”
Julie SonRecreation program director of the Department
of Movement Sciences at University of Idaho
Winter 2012 27
there is much untapped potential out there to be found.
“Certainly the fitness industry has just grown leaps and bounds, and our students can find jobs in more places than ever before,” Son said.
And the rise is not just in fitness jobs like the gym, she said. Outdoor recreation is also a popular career choice, as sports like cross-country skiing have made a comeback. Son thinks that will continue to grow, par-ticularly for children, who are more interested in outdoor activities than 30 minutes of regimented exercise.
“One of the things recreation does differently than fitness is make it fun and interesting,” Son said.
Hollie Garrison, a graduate student in movement sciences at UI, works at the student recreation center as a per-sonal trainer and group fitness classes
instructor. She wants to own her own gym someday, and said she pursued her undergraduate degree in the field because of a long-established love for exercise.
“I have been active my whole life, and I like to know why certain things affect the body,” Garrison said. “And I wanted to convey to others how im-portant a healthy lifestyle can be.”
Problems associated with being overweight is something that has at-tracted many to the gyms, Garrison said. People seem to be more knowl-edgeable about health issues that can correlate with obesity. And they enjoy group fitness classes for the “in and out,” high-intensity style and the vari-ety of classes that can be taken on any given day.
“Now that everyone’s aware of obesity rates and how high it’s really
become, people are trying anything that’s easy and fast to lose weight,” Garrison said.
McGeoghan said classes at Gold’s Gym are extremely popular, which he attributes to a desire for social activ-ity when working out. Motivation is a huge factor in losing weight, and he said it usually keeps members coming back for a longer period of time.
“It is a social thing,” McGeoghan
said.Another reason the industry may be
seeing a significant uptick is because of the aging baby boomer generation. Son said there will be plenty of en-trepreneur opportunities in that area, since some are quite adventurous and others have limitations but still want to be active.
“I think that’s a very important piece of it, is the baby boomer genera-
“Now that everyone’s aware of obesity rates and how high it’s really become, people are trying anything that’s easy and fast to lose weight.”
Hollie GarrisonGraduate student in movement sciences at UI
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Personal trainer gives tips on basic etiquette
By ElizaBEth Rudd
A nnie Rench laughed and said that when it comes to work-ing out, every gym has its basic
pet peeves: The girl who can’t keep her clothes on; the guy who grunts and groans while lifting weights; and the inevitable slew of people in January with New Year’s resolutions.
All jokes aside, she said there is basic etiquette gym users should consider when working out to ensure the experi-ence is pleasurable for everyone.
Rench, director of personal training at Moscow’s North Idaho Athletic Club, said she usually tells her clients and the people she works with directly that when they go out on the weight lifting floor “that’s where most of the problems hap-pen … just be aware that you’re sharing that space with other people.”
She said the best way to avoid being a problem or frustrating others is to be aware of how many people are trying to use the gym. If it is busy, she said, avoid circuit workouts, don’t camp out on equipment and use it for its purpose.
“Just be thoughtful of the gym itself,” she said. Use the equipment for what it’s
designed for and don’t just make up your own little thing for it.
Often, she said, people who are perceived as rude are not intending to be, so instead of acting angry she recommends asking the user if they are done with a machine or how many sets they have left.
“The best policy is for one to be gracious because most of the time if people are being rude they’re not trying to be,” she said. “They’re just not aware.”
Paying attention to signs posted by the gym is another way to be aware and courteous, Rench said.
During busy times, gyms will of-ten post signs asking people to limit their workout. She said this is more for cardio machines and the limit will typically be set at 45 minutes, which is still enough time for a good workout.
Rench said it is harder when the gym gets busy, but everyone’s work-out goes better when all gym-goers remember to clean up after them-selves, follow the signs and respect the people who work at the gym providing them a service.
“Know that everyone is there, hope-fully … to get a good work out, so you just have to work together,” she said.
Not dropping or throwing equipment,
like weights, barbells and dumbbells, she said is another courtesy lifters should consider because often times the floors and even the weights are not designed to withstand that impact. It is also loud and dangerous.
“Being really kind to the equipment, that’s something that owners will really appreciate,” she said.
Smiling and being friendly, she said, is another way to make the workout environment better — nobody likes the person they cannot make eye contact with and just plugs in.
“We (Idaho Athletic Club) have great people,” she said. “Polite, don’t really have a lot of issues, people are very consid-erate and if you can have that type of environment then that’s good.”
What to do and not to do at the gym
DAILY NEWS/ DEAN HArE
Tyson Woodbury, top, 25, shows good gym etiquette as he safety spots for Calvin Macy, 27, during an inclined-bench bench press at
North Idaho Athletic Club. Macy was lifting 275 pounds.
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Gritman.org700 S. Main St., Moscow, ID (208) 882-4511Leading the Way to Wellness
Wellness:A Balance of • Lifestyle • Exercise • Knowledge • CareAt Gritman Medical Center, we're reaching out to create a healthier community through a variety of wellness programs. Visit the Martin Wellness Center and explore our aquatic and fitness classes. Learn how to develop good nutritional habits, learn CPR, attend our FREE monthly diabetes classes and much more. We'll help you make positive changes in your life. Call us today to learn more!
Pool Classes: • Arthritis Class • Exercise Class • Prenatal Class • Core Strength & Weight Training • Water Aerobics • Therapy Pool
Fitness Classes: • Fit and Fall Proof • Cardiac Rehab
Diabetes EducationMotherhood ConnectionsNutrition TherapyTherapy Solutions & much more!
