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Jennifer Aniston is 'always hard working' when it comes to her fitness routine

Jennifer Aniston is 'always hard working' when it comes to her fitness routine

Yahoo31-05-2025

Jennifer Aniston is "always hard working" when it comes to her fitness routine. The 56-year-old actress often posts social media updates showcasing her workouts, and now her personal trainer Dani Coleman has revealed the Hollywood star's preferred way of moving through the Pvolve method. She told E! News: "She really trains in all three of our signature formats: Strength Sculpt, Progressive Weight Training class and Sculpt and Burn. "So, your strength, your mobility, as well as your cardiovascular health—she trains in it all, Keeping her practice has been truly incredible to witness firsthand. "Anything that can challenge Jen's core is probably like one of my favourite things to try to do with her. Because she's so strong and so finding new ways to challenge her with the Pvolve method has been so fun as a trainer. "I haven't given her anything yet that she said 'no' to. I'd say she is always hard working, always keeping me laughing with her humor, and it's a lot of fun. It's really a dream come true." Jennifer - who shot to fame alongside Courteney Cox, Lisa Kudrow, Matt LeBlanc, David Schwimmer, and the late Matthew Perry in the classic 1990s sitcom 'Friends' - previously revealed she would be keen for her former co-stars to take up the method that combines low-impact functional fitness with resistance-based equipment. She told 'Entertainment Tonight': "It's like I found a precious stone of some sort. It's just changed my whole outlook on working out. It's something I look forward to. I'm still trying to get Courteney to take a class with me, but I'm working on her. Lisa's working so often [that] I can barely get her in Los Angeles." But the 'Morning Show' star insisted that her new exercise regime is not a "fad" and claimed that it goes back to the age-old principle of "calories in and calories out". She said: "Fads are what they are - they're just fads. They come and they go, and it's not very science-based or backed by much. When I was in my 20s, was there a grapefruit diet for a second there? Sure. I remember doing that. I also remember doing Nutrisystem... Things like that just aren't sustainable. "Calories in, calories out. You put good, healthy vegetables, organic foods in your body, your body is gonna thrive on it. Put crap in your body, and your body's gonna show that. "Your body is just a reflection of everything that you do. It's about maintaining a balance. "Eighty percent straight as an arrow, doing all that we're supposed to do, and then give yourself 20 percent of fun. "That's like, let's go out with the girls and get Mexican food, margaritas. Let's have a pizza party. Let's barbeque burgers and fries, hot dogs, by the pool. It's indulging and enjoying yourself and maybe saying, 'I'm not gonna work out today

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When health is top of mind, your first stop at any self-serve restaurant is probably the salad bar. Full of fresh vegetables and lean proteins, a salad bar can be a simple, cost-effective way to cobble together a nutrient-rich, low-calorie meal. The only issue? Like buffets, salad bars are often breeding grounds for bacteria and, as a result, are linked to food poisoning. But does this mean you should write off salad bars completely? And what about popular to-go salad restaurants? Food safety experts say you can still frequent your local salad bar and restaurants without getting sick, but there are a few foods to avoid and red flags to look out for. The top items to consider skipping at the salad bar According to Trevor Craig, corporate director of technical training and consulting and food testing expert at Microbac Laboratories, the most concerning items on a salad bar are typically the high-protein items like meat and any items with dairy or egg. 'These items typically have a very neutral pH and high moisture, so they will grow bacteria quickly when exposed,' he said. In terms of non-meat products, Craig said he always avoids sprouts, as their ideal growing environment is very warm, making it a breeding ground for certain bacteria that can cause foodborne illnesses such as salmonella or E. coli. 'Over the last few years, we have seen a lot of cross-contamination and recalls associated with vegetables, so before consuming items from the salad bar, it's important to make sure certain vegetables are not on the recall list,' Craig advised. Food scientist Bryan Quoc Le agrees with this. 'Meat, poultry, fish, dairy and egg products are more likely to harbor microorganisms that can cause food poisoning, as these are foods that are likelier to have come in contact with pathogens during processing,' he explained. 'They also have the right composition where many pathogens can grow, such as high moisture content and neutral pH. 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