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Water Polo Ready – Team Suits by GH Sports

_E3S1673.jpgGH Sports has manufactured water polo suits for over 30 years with durability, longevity and comfort in mind. In addition to selling direct to individual water players, we provide water polo team suits to competitive high school water polo teams, nationally-ranked collegiate _E3S1639.jpgwater polo teams, and master level water polo teams.

FABRIC
The GH WP-Endur Water Polo suits are designed to provide you with the durability, support and comfort needed during water polo matches and practices. Both men’s and women’s suits are made from a thick single layer WP-Endur fabric that is a blend of 93% polyester (that helps the suit withstand countless uses in chlorinated water) and 7% spandex (that allows the suit to be form fitting and flexible for a perfect fit).

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nationally-ranked Cal Poly Women’s Water Polo Team wearing GH Sports WP-Endur Water Polo Suits

WOMEN’S DESIGN
The women’s suit has cover stitching around the seams to ensure flexibility, comfort and performance. Its flat seams down the sides of the body and at the bottom of the suit reduce chaffing and irritation. The suit’s back zipper closure provides a snug fit.

MEN’S DESIGN
The men’s cover stitch and drawstring waist allows for both a comfortable fit during practices and tight fit during games. Its single flat seam stitch at the bottom of the suit reduces chance of irritation and movement. It’s designed with a low rear cut.

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TEAM DISCOUNTS
The teams that place bulk orders with our team’s department are rewarded with a special team discount based on the number of suits ordered.

TEAM COLOR OPTIONS

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CUSTOM TEAM DESIGNS
Great for competition and practice suits, the GH Water Polo suits are customizable with team logos or designs.

 

“I am on the Cal Poly Women’s Polo Team and I used this suit for the better part of our past 5 month season. Not only was it one of the longest lasting suit I have worn since I started playing 14 years ago but it is also by far the most comfortable. The thick fabric makes it tough to grab and rip even if you are not sizing way down. I highly recommend this suit to any ladies who play the sport.”  – Leah

 


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Weeks 3 and 4: The Calm Before the Storm & Mexico

Week 3 came and went without any great challenges.  I continued buying veggie burgers and choosing blenders over bacon. The fourth and final week of my plant-based journey took place in none other than Playa del Carmen, Mexico.  Needless to say, if my plant-based diet was going to be truly challenged, it would be on vacation.

Upon arriving in Mexico, we stopped at a local restaurant for dinner.  Overwhelmed by a menu written in a language I couldn’t fully read, and not seeing anything vaguely resembling “vegetarian” on the menu, I caved. I broke down and ordered tacos de camarón.  To save myself from only consuming beans and guacamole on our outings, I made the conscious decision to end my (strict) diet a week early, and allow myself to consume fish one meal per day – max.

My Lessons Learned

weigh my options
A big take home message for me on this trip was that excluding meat is not only inconvenient at times, but can also lead to choosing unhealthy foods.  For instance, take my family gathering from week 2:  instead of eating the turkey sandwiches or shrimp cocktails, I mainly consumed chips and bread; not the healthiest alternatives to meat.  In these cases, it may have been better to just have a small sandwich rather than go hungry or force myself to go for less healthy options, even if they were technically “plant-based.”  Similarly in Mexico, when going out to eat with the family, it was probably better I consumed a little meat rather than consume mostly carbs or go without eating.

add more of the good stuff
Another takeaway for me was that adding more fruits and veggies to my diet pays off. A study published by Redzo Mujcic and Andrew J.Oswald in May 3, 2016 took about 12 thousand Australians and analyzed their diets.  They found that the addition of 8 servings of fruits and vegetables (to ANY diet with or without meat) was correlated with “increased happiness, life satisfaction, and well-being.”  The psychological gain matches that of someone moving from unemployment to employment.  Eat more fruits and vegetables people!

I feel good
I have to say, overall, I feel pretty awesome.  I can state with confidence that switching to a plant-based diet has forced me to get my calories from foods that have more vitamins, minerals, and the stuff that keeps my body ticking.  I’ve been cooking more and being more conscious about what I put in my body.  I learned the power of discipline when it comes to choosing healthy food options.

Now what?
I am choosing to go back to my omnivorous ways, but with some restrictions.  I will stay vegetarian during the week and let myself loose on the weekends, eating meat when convenient or, frankly, when I crave something a little extra.  I feel this is the most sustainable route for the time being.  Maybe someday I’ll go full vegetarian, but for now this will do.  Thanks for the support and for keeping up with my journey.

Final Health Measurements as of July 15, 2016

Height:  5’11”
Weight: 163
Body Fat %:  15.8
Resting Heart Rate: 50
Resting Blood Pressure: 116/78

Until next time,

Jake

 

Citations:

Mujcic, R., & J. Oswald, A. (2016). Evolution of Well-Being and Happiness After Increases in Consumption of Fruit and Vegetables. American Journal of Public Health, 106(8), 1504-1510.
Jake is a graduate of the Kinesiology Department at Cal Poly San Luis Obispo and is currently pursuing his master’s within the same department.  He coaches track and field at Old Mission Middle School and enjoys taking weekend hiking or backpacking trips to Montana de Oro or Big Sur.  Running the San Luis Obispo Marathon, backpacking in Salt Lake City, Utah, and participating in the local Tri-Tip challenge are some of his most recent adventures.  He has worked at GH Sports since June 2014 and most appreciates helping customers get fitted in the right running shoe.


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Week 2: A Meatlover’s Journey to a Plant-Based Diet

I was faced with two major challenges this week:  a family gathering and, of course, the fourth of July.  The food at the family gathering consisted of lasagna (with beef), turkey and ham sandwiches, and small shrimp. I founding myself hogging the veggie tray and potato salad, giving anyone the stink eye if they tried to steal one of my carrots.  My family teased me quite a bit about ditching meat, but mostly it was in good fun and everyone was very supportive.

The real challenge though came during the fourth of July.  I mean, it’s just downright un-american to skip out on a hot dog the day our country was founded, right?  I might have caved if my boss hadn’t shared with me one of her favorite vegetarian pasta salad dishes.  Pasta, kalamata olives, feta cheese, walnuts, you get the idea.  I brought the dish to the BBQ, and I’m glad I snagged the first serving because that sucker was gone in no time.

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Fourth of July Pasta Salad

Week 2 came and went in a flash, and I’m still standing –  taller than ever.  I was challenged multiple times to consume meat. My self control reigned supreme, adding “discipline” to the list of positive outcomes from this diet.  Overall, I’m feeling pretty good!  I have lost a couple pounds (though that wasn’t my goal initially) and I feel like I’m getting a lot of nutrition that was previously lacking from my diet.  Just two more weeks until I get to decide whether I want to stick to this diet or go back to my omnivorous ways.

Current Health Measurements as of July 5, 2016

Height:  5’11”
Weight: 162
Body Fat %:  15.5
Resting Heart Rate: 56
Resting Blood Pressure: 120/80

Here is the recipe for the Fourth of July Pasta Salad – for all those interested!

Ingredients:
1/2 Pound feta cheese
1 Pound rigatoni, shell, or bow-tie pasta (dry)
2 Medium garlic cloves finely chopped
4 Firm ripe tomatoes chopped
1/2 Cup chopped fresh basil
2 Tablespoons balsamic vinegar
3/4 Cup olive oil
1/4 Cup chopped kalamata or nicoise olives
1/4 Cup walnuts chopped

Directions:
Mix garlic, tomatoes, basil, and olive oil. Cook pasta and drain. Add vinegar to tomato mixture and toss with pasta. Add feta, olives, and walnuts. Toss and enjoy! Serves 4 generously.

 


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Week 1: A Meatlover’s Journey towards a Plant-Based Diet

After one week of giving up meat, amazingly, the world has kept turning, and I have been receiving more support than I could have ever imagined.

The first day wasn’t so bad.  Broccoli, carrots, cauliflower, and hummus got me through most of the day.  But by the second day I knew I was going to have to find something other than rabbit food to keep me fueled.  I took a trip over to Lassen’s and Smart & Final and spent more on produce, nuts, and grains than I ever had before.  I didn’t really have a plan for what to buy but walked away with a TON of rice and beans, quinoa, and tofu to add some substance to my meals.

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Enjoying a sweet potato, eggplant, and spinach taco

I realized that there are still inexpensive food options when eating vegetarian!  Pizza, mac & cheese, and big pasta dinners are still cheap options for someone, such as myself, having trouble getting off of his college-budget meal choices.  I’d like to move past processed foods somewhere down the line, but for now, Easy Mac is a quick way to get some calories when I’m in a hungry panic looking for something to eat in my pantry.

In regard to my weekly health measurements, there hasn’t been a huge difference so far,  but I imagine it takes more than 7 days to truly feel any effects.

Current Health Measurements on June 27, 2016

Height:  5’11”
Weight: 165
Body Fat %:  15.5
Resting Heart Rate: 68
Resting Blood Pressure: 120/80

What I can say is that I’m able to identify more plant-based food choices in the grocery store. Even if I turned back to meat today, I would likely continue to purchase more produce, which I consider a big plus to  this diet already.

 

Jake is a graduate of the Kinesiology Department at Cal Poly San Luis Obispo and is currently pursuing his master’s within the same department.  He coaches track and field at Old Mission Middle School and enjoys taking weekend hiking or backpacking trips to Montana de Oro or Big Sur.  Running the San Luis Obispo Marathon, backpacking in Salt Lake City, Utah, and participating in the local Tri-Tip challenge are some of his most recent adventures.  He has worked at GH Sports since June 2014 and most appreciates helping customers get fitted in the right running shoe.


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Enter to win a FREE 2016 SLO Tri Race Registration

The 37th Annual SLO TRI is set for Sunday, July 24th and GH Sports is raffling off a free registration (a $75 value) to one courageous individual.

slo-tri-sweepstakes

To enter for a chance to win a Free 2016 SLO Tri Race Registration ($75 Value) in the “Show Your CourageSLO TRI Sweepstakes by GH Sports,

  • FILL IN THE BLANK: 

    This summer, I’ll show my courage by _________________________.

  • THEN SIMPLY:

 

  1. Post your statement to facebook.com/ghsports
    OR
  2. email your statement to service@ghsports.com
    by June 30, 2016

 

Entry Rules: one entry per day per person. By entering you give GH Sports permission to share your entry and name in all marketing collateral. Winner will be chosen at random and announced July 1, 2016 on facebook.com/ghsports.


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A Meatlover’s Journey to a Plant-Based Diet

jake-meat

Happy with my plate of BBQ Pulled Pork & Chicken Wings. Oh, how I’ll miss you so.

I love meat.  I love everything about it from the sizzle of bacon in a frying pan to the aroma that wafts through the house, lingering just long enough to remind me of the great meat-filled meal I just had.  However, I recently became aware of the increasingly overwhelming evidence that eating a plant-based diet may be one of the best ways to prevent disease; specifically, heart, lung, and brain diseases and different forms of cancer.  In his book How Not To Die, Michael Greger discusses the benefits of a diet that is strictly plant-based and cites enough sources to intrigue even the biggest meat eater.

While I’m not completely sold on the idea of a strict, plant-based diet, I’ve decided to take a leap of faith and try this whole plant-based thing out for myself. Starting June 17, 2016 (the day after my birthday and a day after a big filet at a local steakhouse) I cut meat out of my diet completely and am now focusing on adding more plant-based foods into my diet.  

During the next 30 days, I plan to follow a vegetarian diet (ideally, a strict plant-based diet). Considering I only plan to do this for 30 days, it really is more of a “baby step” than a “leap” just to see if there are any noticeable improvements  in my health over the next month.

First, I need to clarify that I am choosing to follow a vegetarian diet and not a vegan diet. Vegetarian diets cut the meat but still contain foods like dairy, honey, and eggs.  I will still eat food containing animal byproducts, but I will not have any meat in my diet.

Along the way, I plan to document various measures of health, such as my weight, resting heart rate, blood pressure, and body fat percentage as well as how I am feeling in general.  I will document the results of these measures in weekly blog posts, beginning with my starting measurements.

Starting Healthy Measurements on June 17, 2016

Height:  5’11”
Weight: 165
Body Fat %:  15.7
Resting Heart Rate: 68
Resting Blood Pressure: 122/80

So, how hard can it be to transition from eating meat daily to cutting it completely?  I’ll finding out now and will share with you in next Monday’s post.  

Jake

 

Jake is a graduate of the Kinesiology Department at Cal Poly San Luis Obispo and is currently pursuing his master’s within the same department.  He coaches track and field at Old Mission Middle School and enjoys taking weekend hiking or backpacking trips to Montana de Oro or Big Sur.  Running the San Luis Obispo Marathon, backpacking in Salt Lake City, Utah, and participating in the local Tri-Tip challenge are some of his most recent adventures.  He has worked at GH Sports since June 2014 and most appreciates helping customers get fitted in the right running shoe.

 

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