by Healthy Eats in Food News, February 26, 2013
by Toby Amidor in Diets & Weight Loss, Food News, February 8, 2013
First Lady Michelle Obama, FoodNetwork.com and several other media outlets are working to make it easier for families across the country to eat nutritious meals every day. Just in time for the third anniversary of Let’s Move!, FoodNetwork.com has teamed up with Partnership for a Healthier America and the USDA’s MyPlate—plus Condé Nast, Hearst, Meredith and Time Inc.– to share thousands of nourishing recipes on Pinterest that meet MyPlate guidelines. The goal? To provide a mouthwatering, inspiring one-stop-shop where parents, beginner home cooks and even the most experienced chefs can find good-for-you recipes showcasing delicious combinations of produce, whole grains and lean proteins that are all easy to prepare.
“As a mom, I know how challenging it can be to think of new meal ideas that your kids will like and that will be good for them,” said First Lady Michelle Obama. “This partnership takes the guesswork out of finding healthy recipes and gives parents the information and the tools they need to make healthy choices for their families every day.”
by Dana Angelo White in Food News, February 6, 2013
The all-fruit (AKA fruitarian) diet has gone viral ever since Ashton Kutcher ended up in the hospital after eating only fruit. The actor was throwing himself into his new role as Steve Jobs in the film about the early life of the Apple co-founder. Jobs was known to be an extreme dieter since his freshman year in college.
What’s A Fruitarian Diet?
The fruitarian diet is a variation on a vegan diet but it consists primarily of fruit. It’s an extreme type of plan where nuts and seeds are also on the menu, but fruit makes up about 90% of the food.
Steve Jobs was reported to have read Mucusless Healing System by Arnold Ehret, where the recommendations are to only eat fruit and starch-less veggies.
by Elizabeth Armour in Food News, February 5, 2013
By now you’ve heard the long list of health risks associated with packing on extra pounds, but a recent study suggests that a higher BMI may actually lead to a longer life. So now being overweight is good for you? That’s not the whole story!
What is BMI?
Body Mass Index or BMI is a calculation that measures weight while adjusting for height. Here’s the formula for you math lovers:
Weight (kilograms) ÷ [Height (meters)]²
A BMI above 24.9 categorizes someone as overweight, while a BMI over 30 classifies someone as obese. When a less than stellar BMI is paired with other risk factors like smoking, physical inactivity or excessive waist circumference, your risk of chronic disease goes up. As BMI increases so does the risks diseases like heart disease and type 2 diabetes.
Visit the National Institute of Health website to learn more about BMI.
by Dana Angelo White in Food News, January 17, 2013
The NPD Group, an Illinois-based market research firm, recently released a study showing that fresh fruit is America’s top choice for snacking – more so than any other sweet or savory option. According to the report, fresh fruit is eaten 55 times per capita each year as a snack, with chocolate following in second place at 45 times, and potato chips in third place at 30 times. Nuts and cookies are eaten, respectively, 27 and 22 times per year by the average US consumer, while crackers, yogurt, ice cream, and others tie at 17 times.
The report found that individuals with healthier overall diets snack between meals, and that their snack choices tend to be healthier ones. The study also showed that snacking now makes up 20% of all eating occasions in this country, with mid-morning snacking showing the most explosive growth.
Apples, oranges, and bananas by themselves are great snacks and very portable; they can also easily be made more substantial with the addition of a few heart-healthy nuts or a spoonful of peanut or almond butter. Try choosing a piece of fruit next time you’re craving a sweet treat between meals in order to increase your fruit intake and improve your health.
TELL US: How often do you choose fruit as a snack?
by Elizabeth Armour in Dining Out, Food News, January 16, 2013
Now that the holiday gluttony is behind us, ‘tis the season for countless weight loss products to come slithering into the spotlight. Lose weight without exercising or changing your diet? Don’t be fooled!
The “Experts” Weigh In?
More now than ever, prominent celebrities (including members of the medical community) are endorsing weight loss supplements – there’s an immediate reason to be skeptical! What’s most important to remember is that these popular figures are usually being compensated in some way to give such products their seal of approval.
by Toby Amidor in Food News, Food Safety, January 9, 2013
The nonprofit Center for Science in the Public Interest (CSPI) just released the “winners” of its annual Xtreme Eating Award, which tracks the calorie, saturated fat, sodium and sugar content of meals served at chain restaurants across the US. Amongst such expected “dis-honorees” as double-bacon cheeseburgers (that’s the 1,770-calorie Bacon Cheddar Double at Johnny Rocket’s) and heavy, sugar-laden chocolate cake (the Chocolate Zuccotto Cake at Maggiano’s Little Italy, which has over 1,800 calories) were some unexpectedly healthy-sounding foods. Who would have thought that a large Peanut Power Plus Grape smoothie from Smoothie King would weigh in at 1,460 calories – three-quarters of the generally recommended 2,000 daily calories? The smoothie also contains 22 teaspoons of added sugar — enough for three and a half days! Could you have guessed that The Cheesecake Factory’s seemingly nutritious Bistro Shrimp Pasta – with its shrimp and fresh arugula, tomato, and mushrooms – would in fact have the highest calorie count (3,120 calories!) of any entrée on the menu? The 89 grams of saturated fat in the pasta is four and a half times the recommended daily maximum of 20 grams.
With options like this out there, it would be easy to inadvertently sabotage your New Year’s resolutions by picking such virtuous-sounding dishes. Make sure you check the calorie count, as well at the fat, sodium, and added sugar content, of food that you consume while out; also, it’s a good idea to keep an eye on portion size. Or even better, make restaurant-style meals at home so you control the ingredients and thus the fat, calories and portion size.
Check out the full list of CSPI’s annual “winners.”
by Dana Angelo White in Food News, January 3, 2013
The government is finally moving forward with the biggest overhaul of food safety rules since the Great Depression—it’s about time! With major recalls in the past few years of melon and peanut butter, the safety of the U.S. food supply has been under major scrutiny. Food safety advocates are thrilled, but will these government plans really keep our food supply safe?
The Food Safety Modernization Act was signed into law by President Obama and hailed to be the first major overhaul in the safety of our food system in 70 years. The entire system shifts the focus to prevention rather than reaction when a problem occurs. There are 2 new rules proposed by the FDA that would govern about 80% of the U.S. food supply, excluding meat and poultry.
by Toby Amidor in Food News, December 29, 2012
This topic just won’t seem to go away. Is it worth the extra cost to buy organic or does healthy conventionally grown food trump pesticide-free? It’s really not a black and white issue. To get to the bottom of things, you have to look closely at different types of food.
An organic food is grown without the use of any chemicals, herbicides and pesticides. Such toxins are potentially detrimental to the nervous system and may also play a role in the development of cancer, hormone dysfunction and damage to tissues like the skin, lungs and eyes. It’s well understood that one serving of conventionally produced food won’t cause harm. The big question is whether or not long-term consumption is problematic.
Way back when, foods were simply organic or they weren’t. As more organic products have become available, the issue became more complex. To keep up with the variations, the USDA has designated specific nomenclature for organic foods. For example, a food labeled “100 percent organic” contains all organic ingredients; the “organic” designation means that all agricultural ingredients must be organic. Foods with 70 percent organic ingredients can only state that they’re “made with organic ingredients.” For the complete breakdown of organic labeling definitions, visit the USDA Organic Certification web page.
by Dana Angelo White in Food News, November 26, 2012
Each year new diets, super foods and other food trends are splashed over the media and discussed by the water coolers. Sometimes these trends continue for a few years, others are out the door as quickly as they came in. Look for these hot trends in 2013.
#1: Cruciferous Greens
Members of the cabbage family such as kale, chard, turnip greens and mustard greens will start making regular appearances at restaurants. How about kale chips with your sandwich or burger?
#2: Cupcake-Dispensing ATMs
This ATM look-a-like dispenses freshly baked cupcakes 24/7. Other companies like Jamba Juice (JamboGo) and Seattle’s Best Coffee brands also have vending machines to buy their goodies.
#3: Crackdown on Food Claims
In 2012, many folks were surprised to learn that chocolate hazelnut spread wasn’t as healthy as the ads and product label promoted. A producer of Greek yogurt was also sued for using milk protein concentrate — an ingredient that isn’t acceptable by the FDA to be used in Greek yogurt — in lieu of straining techniques used to make Greek yogurt. Consumers don’t want to be misled by food manufacturers and are raising their voices.
Sugary goodness, but no calories in sight. Is the newest no-calorie sweetener made from the ancient Monk fruit too good to be true? Find out.
What is Monk Fruit?
This ancient Chinese fruit is also known as luo han guo. According to my go-to Chinese medicine expert (a close friend), traditionally this fruit is used for building immunity and fighting sugar cravings.
The Monk fruit is similar in size and shape to a lemon; its color is somewhere between Kelly and lime green, with pale green streaks. The inner pulp is used to create a super-sweet product that (in small portions) contains very little calories.
Manufactures of monk fruit sweeteners report that it’s 300 times sweeter than sugar, which allows it to be used in small quantities.
A few years back, the FDA gave some products derived from monk fruit the GRAS (generally recognized as safe) designation, which has allowed food companies to process and incorporate it into powders and extracts. This means you can find it on ingredient lists as well as standalone packets and canisters. This sweetener is relatively new on the scene; if you haven’t seen it in your local grocery store, you will soon.