Weekly Wisdom – March 21 – 25, 2011

March 23, 2011
Sherri Meyer, MG Registered Dietitian

The right foods can keep your brain young. Aim for colorful veggies.

  • Carrots to keep you cognitive. Along with bell peppers, celery, rosemary & thyme.
  • Beets to boost brain power. Also cabbages & radishes.
  • Asparagus “spares” memory. Plus leafy greens.

Wednesday Wisdom – March 23

March 23, 2011Meriwether Godsey Wednesday Wisdom Sherri Meyer, MG Registered Dietitian The right foods can keep your brain young. Aim for colorful veggies.
  • Carrots to keep you cognitive. Along with bell peppers, celery, rosemary & thyme.
  • Beets to boost brain power. Also cabbages & radishes.
  • Asparagus “spares” memory. Plus leafy greens.

Trash Talk March 21 – 25, 2011

March 21, 2011
Cate Smith, Director/Executive Chef

Water through your hands..

How much energy does it take to get clean water to you?

  • About 56 billion kilowatt-hours. Enough electricity to power more than 5 million homes.
  • AND, water facilities release approximately 116 billion pounds of CO2 per year (as much as 10 million cars).

Ways to reduce your water waste

  • Don’t let the faucet run – wasting 2 gallons per minute!
  • Fix leaks - a leaky faucet can waste 10 - 100 gallons a day.
  • Run the dishwasher when it’s FULL.
      • Hand washing uses more water than a fully loaded dishwasher.
      • Energy Star dishwasher can save 5,000 gallons of water over hand washing.

C-Mo’s Movie Review: Fathead

I love movies and documentaries.  Over break I watched a movie called “Fat Head”.  It’s streaming on Netflix right now.  It’s a movie that shook things up with me.  Basically the movie was a scientific study to disprove the assertions made in the film “Supersize Me”.  In “Supersize Me” the host eats nothing but fast food for 30 days, he gains around 30 pounds, his cholesterol shoots up, and his liver enzymes go off the chart.  In “Fat Head” the host eats nothing but fast food for 28 days and he loses 12 pounds, his cholesterol goes down 10 points, and his energy level shoots up. How is this possible?  Of course there is more going on behind the scenes, but it’s definitely worth checking out.

I’m like most people:  when I hear a convincing argument regarding a subject I tend to believe it, especially when it is backed by studies and experts.  This sounds reasonable, right?  Well, what do you do when conflicting sides of an argument are backed by the same studies? Polar opposites with equal scientific proof? What I am getting at is diet, more specifically vegetarian, vegan, low-protein diets versus a low carbohydrate, carnivorous diet.   In the book “The China Study”, the author uses the “Framingham” study to make his point that an omnivorous, high protein diet, leads to heart disease and high mortality.  In the film “Fat Head”, they use the same study to prove that there is no difference in mortality.  The difference is that in the “China Study” which was published in 2006 they quoted research from 1961.  And in “Fat Head” they quoted research from 1997.  Which is accurate?  The FDA says one thing and some expert says another.  And then we’re off on conspiracy tangents — big business is forcing the FDA to recommend their foods in greater proportion than others, or the pharmacies recommending diets that ultimately create a need for their prescription medicines.

Of course I wouldn’t recommend a diet in this forum, but I would suggest watching “Fat Head.”   For me, I’ve always carried extra weight.  About 10 years ago I lost 80 pounds on the “Atkin’s” diet, eating hardly any carbs, of course I gained it back.  Last year I lost 74 pounds going all vegan, with a high carb diet. And yes, I’ve gained it back.  What’s next, exercise?!?!?!

Weekly Wisdom – March 16

March 16, 2011
Sherri Meyer, MG Registered Dietitian

Don’t Detox!

A detox diet (i.e.“crash diet”) can actually raise stress hormones which may lead to a binge later. Any weight loss is mostly water.

Science does not support detox diets to remove toxins from your body - that is the job of your liver & kidneys

To jump start your weight loss:

  • aim for 3 small meals from nutrient rich foods
  • fruit as snacks
  • 1200-1500 calorie

Wednesday Wisdom – March 16

March 16, 2011Meriwether Godsey Wednesday Wisdom Sherri Meyer, MG Registered Dietitian Don’t Detox! A detox diet (i.e.“crash diet”) can actually raise stress hormones which may lead to a binge later. Any weight loss is mostly water. Science does not support detox diets to remove toxins from your body - that is the job of your liver & kidneys To jump start your weight loss:
  • aim for 3 small meals from nutrient rich foods
  • fruit as snacks
  • 1200-1500 calorie

Are You Bugged by Bugs?

March 15, 2011 Denise Simmons, Corporate Chef I’ve read in several trade publications lately that the next great food craze is going to be insects. That’s right…bugs!  As a chef, I’m embarrassed to admit that I’m not the most adventurous person in the world when it comes to food (or what some people consider food).  I can’t even watch much of Andrew Zimmern or Anthony Bourdain’s tv shows…the things they eat just totally gross me out. On a rational level, I understand the need to feed people with what’s available.  If predictions hold true and earth is home to 9 billion people by the middle of this century, we’re going to need to be creative about how we find food.  Bugs have been a part of many cultures’ culinary repertoire since the beginning of time.  They’re plentiful, grow easily & quickly, don’t require a lot of space or natural resources, and apparently are a great source of protein.  I’ve also heard that, when prepared properly, they’re really quite tasty. Ugggh.  I’m thinking it might be time to become a vegetarian! I wonder what you call people who eat bugs?  If people who eat fish, but not meat, are called Pescatarians…would that mean people who eat bugs are called Pestatarians? Art by: “The Walt Disney Company”

Trash Talk March 14 – 18, 2011

March 14, 2011
Cate Smith, Director/Executive Chef

Paper Coffee Cups…and the beauty of an Ugly Mug.

  • In 2006, Americans used and threw away an estimated 16 billion disposable coffee cups.
  • Production of these cups consumed 6.5 million trees, created 253 million pounds of solid waste, sucked up 4 billion gallons of water, and used more than 4.8 billion BTUs of energy - enough to power 53,000 homes for a year.

Adapted from Myra Goodman, author of Food to Live By and The Earth Bound Cook



 

Allergy or Intolerance?

March 14, 2011
Sherri Meyer, MG Registered Dietitian

The other day I found my son Oliver in the refrigerator dipping his fingers in the peanut butter jar. He has declared peanut butter his new found love and has informed me he doesn’t require a medium other than his fingers to partake. Unfortunately, much of that sticky peanut butter ends up on his clothes (who needs napkins?). So, when his daily snack request for preschool includes peanut butter, I have to gently remind him of the “no peanut butter” rule due to allergies. Oliver doesn’t quite get the food allergy concept and often concludes with “they can have peanut butter when they get big.” Oliver does not yet know this is not the case. Unlike milk, wheat, soy, and egg allergies, which most children outgrow, peanut allergies are usually for life.

All of this got me thinking about the latest information on food allergies vs. food intolerances, and I found a great article by Mary Saucier Choate, M.S., R.D., L.D., which I’ve adapted here. For those of us in the food business, it’s important that we can distinguish the difference.

Food Allergies & Food Intolerances
Often, food intolerance is mistaken for food allergy. Food intolerance is more common than true food allergy. According to the Food Allergy Initiative, a food allergy results when the immune system misreads a harmless food protein (an allergen) as a threat and attacks it. Specifically, if you have a food allergy, the immune system manufactures abnormally high amounts of an antibody called immunoglobulin E (IgE), which fights the “enemy” food allergen by releasing histamine and other chemicals, causing the symptoms of an allergic reaction. If you are very sensitive, eating even a very small amount of a food allergen can cause a serious reaction.

In contrast, a food intolerance, such as celiac disease (gluten intolerance) or lactose (milk sugar) intolerance does not involve immunoglobulin E antibodies. An individualwith food intolerance can generally consume a tiny amount of the offending food without experiencing symptoms. However, the specific amount differs for each individual.

While many foods can trigger a food allergy, the top eight foods that cause allergies are: cow’s milk, eggs, peanuts, wheat, soy, fish, shellfish, and tree nuts.
Symptoms of a food allergy include:

  • A rash, or red, itchy skin
  • Stuffy or itchy nose, sneezing, or itchy and teary eyes
  • Vomiting, stomach cramps or diarrhea
  • Facial swelling


Some can have a serious reaction called anaphylaxis. Anaphylaxis is a severe, potentially fatal allergic reaction. According to the National Institute of Allergy and Infectious Diseases, food allergy is the leading cause of anaphylaxis. Anaphylaxis should always be treated as a medical emergency.

The following food intolerances are often mistakenly called food allergies:
Lactose Intolerance

Lactose intolerance: the inability to properly digest the naturally occurring sugar in milk (lactose). This is caused by missing or low levels of lactase enzymes, which normally break down the lactose sugar during digestion. Because the lactose is not broken down effectively, it is fermented by colon bacteria. This results in gas, and causes symptoms of bloating, abdominal pain, and sometimes diarrhea.

Food Additive Sensitivity
Added preservatives and flavor enhancers such as monosodium glutamate (MSG) and sulfites can cause symptoms that can be mistaken for food allergy symptoms. Sulfites are preservatives that are added to foods and also are naturally occurring in certain foods. Symptoms of sulfite intolerance can occur within 15-30 minutes after consumption. Adverse reactions to sulfites in people without asthma are extremely rare.

Gluten Intolerance
Gluten intolerance, a hereditary disease, is also known as celiac disease, celiac sprue, or gluten-sensitive enteropathy. Gluten is a protein in wheat, barley, and rye. When a person with celiac disease eats a gluten-containing food, the immune system responds by damaging the lining of the nutrient-absorbing small intestine. This damage leads to serious nutrient deficiencies that can remain undetected for a long time. The treatment for celiac disease is a gluten-free diet. Gluten intolerance involves an auto-immune reaction, but the IgE antibody is not involved, so this is not considered to be a true food allergy, rather an intolerance.

Weekly Wisdom – March 9

March 09, 2011
Sherri Meyer, MG Registered Dietitian

When stressed, reach for foods that soothe your psyche & stomach:

  • Oatmeal: Packed with fiber, oats regulate digestion & guard against dips in blood sugar
  • Yogurt: Contains probiotics which may have beneficial affect on mind-gut connection
  • Fatty Fish: Omega 3 fatty acids can help relieve inflammation linked to stomach woes

 



 

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