It’s been known for nearly a century that people differ in their perception of bitter tastes in foods.  But not until relatively recently have scientists traced the origin to small genetic differences among people – variations in a taste gene that explains why about a quarter of us (the supertasters) are highly sensitive to bitter taste, while the rest of us either don’t respond much at all to bitter taste, or at least don’t find it particularly unpleasant.

No one knows why, but women are more likely to be supertasters than men. Most parents probably assume that their children are super-tasters, given that so many children have an aversion to vegetables.   But with kids, there are other factors at work that lead them to turn up their noses at Brussel sprouts. 

 If you’re a supertaster, it can be a challenge to enjoy the health benefits of foods like cabbage, broccoli, cauliflower, tea and soy –foods like these are literally bitter pills to swallow. But there are a few tricks that do seem to work. 

A bit of salt helps to block the bitter taste of foods, so a dash of soy sauce or a sprinkle of garlic salt on bitter spinach can work wonders.  Rather than trying to choke down raw broccoli, cauliflower and other bitter vegetables, many find that steaming them lightly makes them more palatable.  Softer, loose-leaf cabbage varieties – like bok choi and napa – are often milder in flavor than the full-bodied round-headed types.   Sometimes adding a little bit of fat helps, too.  Stir-frying vegetables in a dash of flavorful olive or sesame oil, or adding avocado to a salad of deep green spinach, can take the edge off the taste.

On the plus side, many supertasters are sensitive not only to bitter tastes – they often also find sweet foods too sweet and very fatty foods unpalatable. As a result, they may eat less fat and sugar than most of us – and that could reduce their risk of obesity and heart disease.   

Written by Susan Bowerman, MS, RD, CSSD. Susan is a paid consultant for Herbalife.

I get asked this a lot, particularly when it comes to fruit. Depending on what it is you’re concerned about, the answer could be yes or no. If you’re worried about eating “too much sugar” from fruit, then I’d say the concern is unwarranted. Yes, fruit is sweet from the natural sugar it contains, but it’s also packaged up with vitamins, minerals, fiber and a host of healthy phytonutrients that act as antioxidants. And, you’re probably not getting nearly as much sugar as you think – you’d need to eat a quarter of a large watermelon to match the sugar in a medium-sized soft drink. That’s a lot of melon.

If you’re worried that you might ‘overdo’ a particular vitamin or mineral, you can rest easy, too. We’re designed to take in a wide range of foods – so, as long as your diet is well-rounded and includes a variety of whole foods, you’d be hard-pressed to take in too much of any one vitamin or mineral. You just wouldn’t be able to eat enough food in order to do that.

On the other hand, when it comes to eating healthy foods, some people figure that ‘if some is good, more is better’. So while it’s highly unlikely that you could over eat a particular nutrient, you can certainly eat too many calories. And this is where the answer to the question is yes – you can eat healthy, but still eat too much.

I’ve run into this more times than I can count. The patients who say, “I don’t get it – I eat healthy, but I can’t lose weight” are often the ones who boast that they’ve switched from regular chips to fat free chips, but ignore the fact that they still eat the entire bag in one sitting.

I’ve had patients who took in huge amounts of excess calories from the most unlikely sources – foods that are “healthy” or “low calorie” – simply because they ate too much of them. One ate jar after jar of pickles; another ate over 200 calories a day from breath mints. I also had a patient who satisfied her craving for potato chips by munching on dry, uncooked (but fat free) pasta – to the tune of about 450 extra calories a day.

The healthy food that we eat – fruits, vegetables, whole grains, lean proteins and nonfat dairy products – do have a lot fewer calories per bite than the less healthy food that’s full of fat and sugar and they’re also more satisfying. The proteins keep hunger at bay, and the fiber and water in the plant foods help to fill us up.

But we have the capacity to eat a lot more calories than we burn off. So don’t assume – as many do – that portion size doesn’t matter as long as you’re eating only healthy foods. Yes, even fruit can add up – if you did eat that quarter of a watermelon, it would cost you about 350 calories. Fat free granola might be healthy, but that doesn’t mean you should eat it from a bowl the size of a football helmet. When it comes to calories, you can, in fact, get too much of a good thing.

Written by Susan Bowerman, MS, RD, CSSD. Susan is a paid consultant for Herbalife.

A couple of years ago, a paper published in the journal Obesity1 revealed some interesting findings from a cleverly-designed study. A total of 22 ‘trained observers’ were scattered among 11 all-you-can-eat Chinese buffets throughout the country, where they slyly watched over more than 200 diners.

They’d been trained to accurately estimate the weight and height of random patrons, then use this information to estimate their body mass index (or BMI) which is a simple way to express a person’s weight in relationship to their height. After they’d done that, they sat back, watched, and recorded what they saw – and the findings were remarkable.

There were clearly observable differences in behavior between normal weight and heavy-set people. Those with BMIs in the normal range were more likely to sit in a booth, while the high BMI folks were much more likely to sit at a table. The heavier people were also more likely to seat themselves so they could view the spread, rather than sitting with their backs to it.

The observers also noticed that the normal-weight diners tended to ‘scope out’ the whole buffet before deciding what to eat – and they put their final choices on moderately-sized plates. Most overweight diners just started at the beginning of the line and piled on the foods – and they used larger plates to do it. Even the choice of utensils differed – a lot more normal-weight people chose to eat with chopsticks, while the heavy ones opted for a fork.

Now, anyone who’s trying to lose weight knows that there are lots of tips for modifying eating behavior – eat slowly, keep tempting foods out of plain sight, practice portion control and pre-plan your meals. So what made this study so interesting is that it was a real-world observation of these principles at work.

When foods are easy to get and eat, we tend to eat a lot more of them. We’re pretty adept at using forks to shovel our food in, so it’s not surprising that heavier people might favor this method, since it’s the easiest and fastest way to get the job done. It’s also a lot easier and faster to get out of a chair rather than a booth in order to make a return trip to a buffet.

Taking a quick tour around the buffet first – something the normal-weight diners tended to do – says you’re planning ahead for what you’re going to eat. Heavier diners seemed to have only one plan – to eat, and eat a lot. And they threw another portion-control trick out the window when they opted for larger plates. Keep tempting foods out of plain sight? Hard to do when you sit facing the buffet line.

If it’s value you’re after, consider the nutritional value of your meal rather than how much food you’re getting for your dollar. Just because the sign says “all you can eat”, doesn’t mean you should.

1Wansink B and Payne CR. Eating Behavior and Obesity at Chinese Buffets. Obesity. 16(8):1957-60, 2008.

Written by Susan Bowerman, MS, RD, CSSD. Susan is a paid consultant for Herbalife.

It seems like a logical connection – that pregnant women, for example, must crave ice cream because they lack calcium, or pickles because they need sodium. Or that we turn to chocolate to cheer us up because it supplies us with compounds that are supposedly lost during a crying bout.

But scientific studies discount these notions and instead say that cravings – specifically, the intense desire for a particular food, drink or taste – are triggered not by nutritional shortages, but by a more complex set of circumstances.

Yes, chocolate does have some biologically active compounds. Two of them – phenylethylamine and anandamide – could potentially trigger the release of mood enhancing chemicals in the brain, but there’s so little found in chocolate that it’s doubtful there’s enough to have much effect. On top of that, they’re broken down during the digestive process so it’s unlikely that they reach the brain intact – which is the only way they’d do any good.

Pregnant women do yearn for foods that are very sweet, spicy or salty. But it’s thought that these food cravings are driven not by any specific nutritional need – that instead they reflect a natural drive put there by Mother Nature. In ancient times, when food was scarce, a craving for highly palatable foods would help boost calorie intake and ensure a healthy pregnancy. Nowadays, getting enough calories is usually not the problem. But pregnant women may be using cultural norms – they’re ‘eating for two’ – to support giving in to their urges for high calorie fare.

In another blow to the theory that nutritional deficits drive food cravings to replace the nutrient in question, it’s been well documented that some women who are iron deficient will eat huge amounts of ice – which is virtually iron-free. My mother-in-law used to do this. When she was going through menopause, she’d munch through two trays of ice cubes during the evening news. It’s not known why low iron stores trigger this craving, but the yearnings usually go away when the iron deficiency is corrected.

So it looks as if it’s the complexity of the individual – not so much the complexity of foods – that sparks these strong urges. We’re influenced by personal, physiological and social pressures in making food choices, and we may use cravings as a way to justify their consumption.

Ice doesn’t repair an iron shortage, but some people apparently derive pleasure from chewing it. Pregnant women don’t crave ice cream because they need calcium – they crave it because it’s delicious and because its consumption is sanctioned during pregnancy. It’s not just the bioactive compounds in chocolate that we ‘need’. We crave chocolate because it’s such an amazing sensory experience– it’s sweet, smooth, creamy, aromatic – and extremely pleasurable to eat. And since it’s loaded with fat and calories, it’s a sinful, forbidden food, too – which just makes it that much more appealing.

Written by Susan Bowerman, MS, RD, CSSD. Susan is a paid consultant for Herbalife.

What did you have for breakfast today?

What do you have for breakfast? Chances are, like most people, you have either a simple carbohydrate ‘meal’ of toast or cereal, or you skip breakfast entirely (usually leading to mid-morning snacking).

Both of these approaches lead to rapid increases in blood sugar and insulin, carbohydrate cravings (snacking) and a drop in energy.

Carbohydrate-based breakfast…

In the morning, simple carbohydrates (sugary refined cereals, white bread, toast etc) cause an immediate surge in blood sugar, which results in a substantial release of insulin from our pancreas.

The insulin removes most of the sugar from our blood, turning any excess into fat. This decreased level of blood sugar results in further cravings for carbohydrates.

This vicious cycle constitutes one of the major reasons for diabetes, high blood pressure and extra weight.

Skipping breakfast…

When we skip breakfast, blood sugar drops below the normal level , leading to cravings and a drop in energy.

To deal with cravings, we usually revert to snacking on simple carbohydrates, causing a fast rise in blood sugar levels and a substantial insulin emission. The insulin removes most of the sugar from the blood and turns any excess into fat. Our body, now low in blood sugar, experiences further cravings and a drop in energy.

This vicious cycle constitutes one of the major reasons for diabetes, high blood pressure and extra weight.

Balanced healthy breakfast…

A balanced breakfast supplies our body with vital nutrients and energy without increasing blood sugar and insulin levels, and helps to avoid dependence on carbs during the day. In this way, appetite stays under control, cravings for carbs diminish and our body uses its fat stores for energy.

Criteria of a good breakfast…

A balanced healthy breakfast should do three things:

• Rehydrate the body, to replace the fluids lost during sleep.
• Provide the body with energy.
• Provide the body with all vital nutrients while helping to maintain a normal blood sugar level.

How can I get this balanced breakfast?

Our Core Nutrition Program is a simple 30 day programme for anyone looking to increase their intake of good nutrition every day. It covers all three criteria of healthy breakfast: energy, nutrition and hydration.

Hydration…

A large glass of water is the best way to begin every day.

To flavour your water, Herbalife’s Aloe Concentrate drink is a refreshing way to replace fluids lost during sleep. Aloe vera has also been proven to have numerous health benefits and aid digestion.

Energy…

Herbalife’s Instant Herbal Beverage is a refreshing and invigorating alternative to coffee or tea in the morning.

Our Herbal Beverage is an instant green tea extract, offering all the health benefits of green tea with the convenience and energy boost of instant coffee.

Nutrition…

Herbalife’s Formula 1 Healthy Meal Shake is the most important part of your healthy, balanced breakfast.

Formula 1 shakes are high in key vitamins, minerals and herbs, and the combination of protein and complex carbohydrates keeps you going without the insulin spike associated with simple carbohydrate breakfasts.

Nutritional smoothies aren’t just for weight loss, they’re for anyone who wants a healthy meal containing only the nutrients your body needs (and none of the ones it doesn’t!). They’re quick to prepare and taste great.

To make it easy, just order the Quick Start Program which includes all of our Core Products (Formula 1 Shake mix, Multivitamin, Cell Activator) plus the Herbal Tea. Just add the Aloe Concentrate to your quick start order and you have a well balanced system to be Hydrated and Energized and to get all the Nutrition you need.

Also try our
21 Day Herbal Cleansing Program.

The story around diet and heart health has been around long enough that most people know the drill pretty well. Watch your weight, keep your total fats and saturated fats down, and don’t be too heavy-handed with the salt shaker. Add some soluble fiber from foods like oatmeal and some healthy fish oil into the mix, and you’ve got a pretty good dietary strategy.

All good advice, to be sure. After all, a high fat diet can put weight on you, saturated fats can elevate blood cholesterol levels, and excess salt can drive up blood pressure – all of which can increase your risk for heart disease. But there’s another piece to the heart health puzzle that’s getting more attention these days – a little molecule called nitric oxide.

Nitric oxide – produced in cells lining the surface of the blood vessels – is a gas that dilates arteries, which in turn aids blood flow and reduces blood pressure. It’s also a strong antioxidant, working to relieve oxidative stress in the body and reduce the threat of heart disease.

Our bodies produce nitric oxide from oxygen along with arginine, an amino acid found in abundance in protein-rich foods like nuts, beans and seafood. But there’s also another source – we can also manufacture nitric oxide from the nitrates in the foods that we eat.

When we consume nitrates in the diet, they’re absorbed in the small intestine and enter the bloodstream. About 25% of the nitrate is taken up by the salivary glands, where it’s concentrated in the saliva. Bacteria that naturally occur in the mouth then convert the nitrate to its chemical cousin, called nitrite, which is absorbed back into the system. From there, further chemical changes in blood and tissue leads to the production of nitric oxide.

You may only know nitrates and nitrites as an additive to cured meats like ham and bacon – they’re put there to primarily to preserve freshness, color and flavor. But before you start thinking that bacon is the new health food, keep in mind that it’s loaded with saturated fat and salt. And, very little of the nitrate we eat comes from cured meats.

It turns out that the majority of the nitrate we consume – between 70% and 85% – comes from vegetables and fruits, the richest sources being spinach, lettuce, celery, cauliflower, grapes, strawberries and root vegetables. Most of the rest of the nitrate we take in comes naturally in drinking water.

Fruits and vegetables have always been known as nutritional powerhouses – they’re loaded with antioxidants, fiber, vitamins and minerals, yet cost us little in terms of calories. They’re also loaded with vitamin C, which enhances the generation of nitric oxide from nitrite. But the fact that they’re also nitrate-rich just gives us yet another reason to eat them.

Written by Susan Bowerman, MS, RD, CSSD. Susan is a paid consultant for Herbalife.

We are announcing the very first “Weight Loss Challenge” held at Take Off Express Nutrition Club in Port Orange Florida.

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In a 12 Week Class, you will get:

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” The nutrition club is a cafe atmosphere where you will get a chance to make new friends and have FUN with other individuals just like yourself, wanting to lose weight and become healthy. You won’t be in this challenge alone. We give you great support and education in eating right and nutrition.”

Hope to see you there.

When I was first studying nutrition in college (and this was 30 years ago), the use of weight loss vinegar was in full swing. I distinctly remember the rather twisted bit of logic that was offered up in vinegar’s defense – it was said that since vinegar and oil don’t really mix, that vinegar and body fat shouldn’t mix, either.  The leap from salad dressing to slimming was never explained, but millions were swept up by the virtues of apple cider vinegar, and – if internet posts are to be believed – the apple cider vinegar fad still has millions of adherents today.

So I got to wondering about the longevity of the vinegar craze, since diet fads are, by definition, short-lived.  Why would the apple cider vinegar thing been so enduring, unless it might actually do something?

Imagine my surprise when I actually found a handful of scientific studies on the subject that have, in fact, shown that a dose of cider vinegar with a meal may actually help people to feel full.

In one Swedish study done five years ago, study subjects said that their food cravings were reduced for a few hours after they ate white bread with 1-2 tablespoons of vinegar – something plain bread failed to do.   But the study was small – just 12 people – and there wasn’t a ‘placebo’ group for comparison, meaning that no one ate bread with something that looked, smelled and tasted like vinegar – but wasn’t.

But in another small study published just this year, the study subjects ate their meals with a colored and highly sweetened vinegar brew that they were unable to distinguish from a placebo drink which was also tart, colored, very sweet – and vinegar-free.  When consumed with a meal, two teaspoons of apple cider vinegar – about the amount you’d get from a typical serving of salad with vinaigrette dressing – reduced the rise in blood sugar by about 20 percent when compared to the effects of the meal eaten with the look-alike drink.

It’s been speculated that apple cider vinegar either slows the rate at which the stomach empties after a meal, or interferes with the activity of digestive enzymes in the stomach – either of which could explain why meals would be more satisfying when vinegar is included.  And, slower digestion means slower absorption of carbohydrates, which would slow the rise in blood sugar after a carb-heavy meal – and support apple cider vinegar’s popular use as a home remedy for diabetes that goes back hundreds of years.

As intriguing as these studies are, they’re small and preliminary.  Keep in mind that there are many dietary players in the game of weight loss.  The health benefits of a good diet come from of the complex interplay between all of the nutrients it provides. Even if cider vinegar really does help to fill you up, it’s not nearly as nutritious or filling as the healthy salad greens and fresh vegetables you’re dousing with it.

Susan Bowerman is a paid consultant to Herbalife.

Before jumping on the gluten-free bandwagon, though, a bit of background is in order.

Gluten is a protein found primarily in whole-grain wheat, rye and barley. When you eat whole grain bread or barley soup, gluten provides the body with protein to build and repair muscle tissue or to manufacture other body proteins like hormones and enzymes. Gluten protein provides structure to baked goods, and can be isolated from grains and formed into a vegetarian meat substitute known as seitan.

Many people feel that they can’t handle gluten because they feel bloated or gassy when they eat grains – and because they feel less bloated when they stop eating gluten-rich foods. And they note that they often lose weight when they cut out the gluten, which could be reason for the sudden enthusiasm for gluten-free foods.

Because gluten lurks not only in grain foods but is also used as a stabilizer and thickener in lots of processed foods like salad dressings, frozen yogurt, and processed cold cuts, it could be that people feel better after they go gluten-free, whether they’re intolerant or not. After all, they are cutting out fast foods and processed foods and possibly replacing starchy foods with healthy fruits and veggies, which would promote weight loss.

Some people truly have gluten intolerance and do have to follow a strict gluten-free diet, but the numbers are relatively small. It has been estimated that only about 1 percent of the population has the most severe form, known as celiac disease.

Those who are truly intolerant to gluten have to spend lots of time reading labels. They must avoid wheat, rye, and barley, as well as wheat “cousins” kamut and spelt. And products made from these grains, such as bulgur, couscous, wheat germ, semolina, durum, and bran, are forbidden, too. Gluten might also be disguised on a label as vegetable protein, modified food starch or malt flavoring, and it’s sometimes found in soy sauce and grain-based alcohol.

True gluten intolerance is relatively rare, but one argument for going gluten-free is that it’s a way to improve the diet, especially if refined grains have been the source of most of the gluten. Replacing starch-heavy pastas, cakes, cookies, white bread, and pretzels with gluten-free whole grains like quinoa or millet is good advice for everyone.

Susan Bowerman is a paid consultant to Herbalife.

One of the most requested calls for help that Mike Boggs our in-house Master MLM trainer receives is on becoming a better telephone prospector.

As a matter of fact I’m willing to go out on a limb and say that telephone prospecting will strike more fear in an otherwise confident poised professional network marketer. The telephone is just something we all dread.

So what exactly is Call Reluctance? Seriously have you ever really sat down and thought through why you are reluctant to pick up the phone and call your MLM Leads?
Here is my definition of Call Reluctance:

Reluctance (re-luk’tans) a common word used by Network Markers to describe an otherwise potential MLM Pro, who is totally afraid of making a prospecting call.
Now that you have read my definition, I bet I am close to how you may feel when you go to make phone calls.

In some extreme cases, I have seen folks STOP buying quality MLM Leads and start buying cheap autoresponder leads, just so they don’t have to make calls.

I remember my first few times of calling prospects. Or I should say TRIED to call prospects. I was so scared to make the call that I procrastinated until it was too late to call people even on the west coast. It was truly a crippling anxiety, that ALMOST ended my MLM career.

Then one day sitting in a training class, I had the trainer ask everyone a very simple question… “How many no’s do you need before you get a yes?” No one had an answer. He quickly pointed out that in his niche, on average he would get 21 no’s before he would receive a yes. But that yes would earn him $750.00.

So I did the math real quick and realized that for every NO he received he was banking for future earnings $31.72.

So, you can guess what I did. I started keeping track of my NO’s. Well after 30 days, I had my average. Unlike his niche, it didn’t take me 21 no’s, on average I would receive a yes after 7 no’s. My average commission per sale was $2500.00, so for every NO I received I was banking future earnings of $357.14. That was the end of my phone reluctance.

But, during the time it took me to overcome my call reluctance I learned some valuable lessons I would like to pass to everyone who may be facing the same crippling anxiety.

Troy’s ten Steps to Overcoming Call Reluctance:

1. Admit Your Scared: Call Reluctance is caused 100% of the time from FEAR! Fear of failure, fear of rejection, fear of hearing NO, fear of not knowing what to say, fear we may succeed.

Troy’s Truth: So, instead of doing nothing, face your fear head on; pick up the phone and make a call.

2. No Pain, No Gain: Once you have faced your fear, it is time to dig deep inside your heart, and decide right now that you are 100% committed to creating the life you want. You are willing to start training new muscles, in this case BRAIN muscles. When you do weight training you cause your muscles to hurt. But you realize the pain will allow your body to become stronger, healthy, more attractive. And with a new body comes a new life.

Troy’s Truth: Whatever roadblocks you face in your MLM business, you must have a dead fast determination to overcome them… starting with picking up the phone and calling your first MLM Prospect.

3. Design Your Dream Into Reality: How can you build anything, if you do not create the design? The same rings true with your own life.

Get out a piece of paper and a pen, and start to write down exactly what your perfect life will look like. The perfect house you will live in. The perfect spouse you will go through life with. The perfect family you will enjoy. The perfect business you will create. The perfect business partners you will attract. Don’t hold back – Dream Big or Don’t Dream at ALL.

Now, that you have created your perfect life. It’s time to bring it all home and create your perfect daily action plan to reach it. What time will you get up, how long will you workout. When will you start work. How many calls a day must you make to work through your NO’s to get your YES and attract your new business partner?

Troy’s Truth: Remember, only YOU can design your Dreams into Reality!

4. I Said JUMP: You can stand on the cliff all day long watching other leaders jump into the wonderful world of turning their dreams into reality, or you can join them. The only way you will reach the success you desire is to take the first jump!

When I started my MLM business, I had come out of a door-to-door selling job. I was a rep for Mason Shoes and would knock on doors 5 or 6 hours a day, leaving show magazines for folks to review, then coming back and picking up their order (I would make a great Avon man. So when I realized if I was going to make it in MLM I would need to pick up the phone, smile and dial I was not real excited.

Well, I figured if I was going to make this work, I should practice, so I grabbed a white pages phone book and started calling people on the other side of the city, so if they did tell me know, or I screwed up to bad, they would not know who I was, and it wouldn’t matter.

So, get into your MLM Leads back office read the script and take the JUMP!

5. Personal Responsibility: You and only YOU can decide if you are going to overcome Call Reluctance. So take charge of breaking the bonds that are holding you back. Never stop learning and becoming a better more creative in your presentations.

But, I do want you to remember, what works today, may not work tomorrow. I can remember when I first joined MLM, I was told, “Fake it, till you make it.” Well if you try that today, you’ll be out of business before you get started. Your MLM prospects will listen to what you have to say, then go do a search to see if you are real or not.

Troy’s Truth: Always be transparent and authentic.

6. Conquer The Voice Mail Box: 7 out or 10 times I would get a voice mail box (Well in the old days it a was voice machine), so I had to learn very quickly how to give my presentation, so when people picked up their messages, they would want to call me back.

So, what I did was pretend that the voice I heard was the real thing, and I prepared myself to give the best presentation I could just like I was talking to a live person. Well, you can imagine what happened; the tape would run out before my presentation was over. I got so many calls back, but they were people telling me NEVER call again, you took up all my recording time.

So, here is what you want to do…

Personalize your message, come across as if you are meeting face-to-face.
Second, state the benefit they will receiving in calling you back.
Third, don’t talk to much.

Here is an example… “Hi John, sorry I missed you. Troy Dooly here and I think I may have the information you asked for. However, I do have two more questions to ask, before I will know for sure. I’m going to call back later tonight, but if you get this before I call please call ASAP xxx-xxx-xxxx.

7. Look in the Mirror: When I first started making calls, I would sit a mirror in front of me, so I could see how my face looked each time I made a call. No, I did not do this cause I love looking at myself, like John Travolta in “Welcome Back Carter.” I did it so I could make sure I was always smiling.

So, watch and be mindful of the tonality of your voice, mirror the tonality of your MLM prospect. If they are soft spoken, look in the mirror to make sure you are relaxed and connecting.

8. Get Excited: It is never smart to get on the phone when you have had a bad day at your JOB, or you just got into an argument with your spouse (especially if you lost.) If you are going to get on the phone and overcome your call reluctance, then do it right.

Take a shower, shave, put on your makeup (for women… most of the time), get dressed up for your business, and go to work! Don’t ever get on the phone if you are not completely FOCUSED!

9. Something To Believe In: So many times I have seen people who have call reluctance, have it because they are burned out, and really don’t believe in what they are marketing.

So if you are a MLM Pro and all of a sudden you find yourself with Call Reluctance, then maybe it’s because you are burnt out, and need a change.

10. Meet The Needs Of your MLM Prospects: Don’t try and sell your MLM prospects. Instead look for ways to fill their needs. Here is how I did it. Today there are several other methods, but this is tried and true.

Use the FORM Method…

F = Family: ask them about themselves and their loved ones?
O = Occupation: What are they doing now, are they doing what they love?
R = Recreation: What do they love to do for fun?
M – Motivation (Money) What would you love to do for a living it we lived in a perfect world?

This described mlm leads, mlm lead training, how to overcome call reluctance when prospecting your mlm leads list and network marketing leads.

Never Give Up,
Troy Dooley
Website: mlmleads.com