The practice of grounding is said to help you feel better and experience less chronic illness
BACK TO BASICS In the fitness arena, we expect to see continued interest in calisthenics in 2014 – exercises leveraging bodyweight rather than equipment, and focusing on engaging the whole body rather than isolated muscle groups. These low-cost, low-tech training
principles are experiencing a resurgence as an almost ‘anytime, anywhere’ form of strength and cardio training. The exercise philosophy will continue to gain popularity – thanks in part to books like Raising the Bar by Al Kavaldo, a progressive calisthenics expert and evangelist who explains the multiple benefi ts, from greater strength, balance and fl exibility to improved cardiovascular health and body control. The exercise form will also gain status
as a form of performance art. “Most people think of calisthenics as regular push-ups, pull-ups or chair dips,” says Anthony Cephas, recent winner of Battle of the Bars at the Santa Clara Fit Expo in Northern California, US.
“Now it’s performance, which is taking it to another level.” 2014 is likely to bring more competitions like this, with participants showcasing their balance, strength and body control.
ingredients is intensifying. One of the most active areas of ingredient innovation is sweeteners – and this is no surprise, given that a study recently published by the American Heart Association estimates that, around the world each year, 180,000 deaths are linked to consumption of sugary beverages alone. ‘Healthy’ choices are not easy to make
here. Sweeteners like aspartame and saccharin continue to be scrutinised for their potential negative health impact, and so-called healthy natural sweeteners – such as agave, high in fructose, which has been shown to disrupt liver function and also promote obesity – are falling out of favour. The hunt is on to fi nd the Holy
Grail of sweeteners, and next year we are likely to see much more of one ingredient championed as just that: monk fruit extract. A small, sweet melon native to China
and south-east Asia, monk fruit has been consumed for centuries as a popular tea and cooling beverage. Unlike most fruits, monk fruit isn’t sweet due to natural sugars. Instead, it contains a unique type
February 2014 © Cybertrek 2014
of antioxidant called mogroside that provides a level of sweetness upwards of 200 to 500 times greater than table sugar. This extract could also potentially do
more than simply sweeten: researchers are currently looking into using high doses of mogrosides in the treatment of cancer and diabetes, with one particular study showing that mogrosides were effective in improving fasting blood sugar levels in addition to increasing ‘good’ HDL cholesterol.
TIME TO GET LAUGHING Laughter has been recognised as ‘the best medicine’ for many years, but moving into 2014, we’re likely to see even more examples of laughter as a recognised form of wellness therapy and a burgeoning business. Schools, businesses, behavioural
experts, health workers and even spiritual leaders are increasingly turning to laughter therapy to deliver health and wellness benefi ts – particularly in the UK. The Laughter Network – made up of trained laughter yoga teachers, social
Is monk fruit the Holy Grail of sweeteners, actually offering health benefits? Read Health Club Management online at
healthclubmanagement.co.uk/digital 51
WWW.SHUTTERSTOCK.COM / DOLPHFYN
WWW.SHUTTERSTOCK.COM / JOYCE VINCENT
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