When I started training for my first marathon in 2000, I was running with Theresa (who has become my closest friend over the many miles we’ve shared). We started talking about why we run. When she asked me my reason for running, I told her it was because I am blessed to be healthy and to have two arms and two legs that allow me to. Since that time, whenever I get down or lose my motivation, I think of all those who cannot run or participate in sports due to being physically challenged.

I was in San Diego last week. On Saturday, I ran 8 miles along the water. As I ran enjoying the view and the cool weather, I came upon two athletes out for a ride using handcycles. They were sponsored by the Challenged Athletes Foundation (CAF). This reminded me that I had neglected something. . .When I ran the Paris Marathon last year, I raised money for CAF. I chose CAF because. . . I am blessed to be healthy and to have two arms and two legs that allow me to – and others have the desire but are not so physically blessed.

CAF’s mission is to “provide opportunities and support to people with physical disabilities so they can pursue active lifestyles through physical fitness and competitive athletics. CAF believes that involvement in sports at any level increases self-esteem, encourages independence and enhances quality of life.” They provide legs for amputees so they can run. Racing wheelchairs for others. And, handcycles for those who need them. Seeing those two cyclists reminded me of my commitment to CAF.

I am training for the New York Marathon in November and the Goofy Challenge at Disneyworld in January (the half marathon on Staurday, and the full marathon on Sunday).  As I train for NY and the Goofy, I committed to CAF to raise money for them again.

I would encourage you to think about why you run, ride, swim, or participate in your favorite sport. Find the blessing in it. And, if you would like to help me help CAF, you can make a donation here. Any amount helps those who want to be physically active but need help to do so.

I run because. . . .I can.

Have a great weekend!

P.S. If you want to learn more about CAF and its mission, here is a great YouTube video about Challenged Athletes Foundation.

I was working with a new client the other day who brought in a food log he had been keeping. As we reviewed it, I becamed alarmed at his sodium intake. It was sky high – between 3,000 and 4,000 mg per day! The current recommendation is 1,500 mg per day (however, athletes typically need a bit more, but not necessarily that much more). When we started looking at where the sodium was coming from, we discovered it was from the meats. Not the lunchmeats, but from the regular chicken breast, turkey breast, etc. he was eating. What’s up with that?

The meat industry engages in a practice called “plumping.” Sounds not so bad right? Not so fast. Plumping is the practice of injecting saltwater, chicken broth, or other water + flavor concotions into meat. This helps make the meat harder to dry out when you cook it, but raises the sodium content. And . . . .you are paying meat prices for saltwater! Yes. . . you are paying $3 or $4 or more per pound for saltwater. Up to 15% of the chicken you purchase can be saltwater! You could be spending up to $1.50 per package for saltwater! Plumping can increase the sodium content of your chicken by up to 500%! Can you tell this makes me mad?

Meats that are “plumped” can still be labeled as “all natural” so you can not necessarily trust the larger print on the label. What do you do? You have to read the nutrition facts pannel, the ingredient list, and the fine print. For example, if chicken has more than 70 mg of sodium per 4 oz serving, it has been “plumped.” Chicken does have up to 4% retained water, so that is normal. If there is an ingredient label, look for “saline solution” or “sodium” or other flavorings. Somewhere on the label it should say, in tiny print, “up to 15% saltwater” if it has been plumped.

It is for each of us to decide if we want our meat “plumped” or un-plumped. I prefer mine un-plumped, thank you very much. I do not need or want the extra sodium. I like to add my own seasonings. And, I don’t understand why I need to pay meat prices for saltwater. What about you?