Chanukah is all about the oil. You light it! You eat it! .... and 8 days later you are guaranteed to gain weight. It is interesting how we Jews have decided to celebrate the miracle of Chanukah. Of course, being Jews, it is all about the food... not the decor so much.... not the gift-giving so much... At least not when I was growing up. Every Jewish child I knew wished for a Christmas tree, good songs, and really good gifts.
I am not complaining though! It was part of our heritage. Although, if you go into Bed, Bath and Beyond in Miami, there is a whole section on Chanukah wreaths, lights, blow-ups for your front lawn.. except, so as not to get it confused with Christmas, it is all in blue and white. If you go into Crate & Barrel in New York, you can by Chanukah decorations like menorahs and dreidls instead of balls to hang from the "Chanukah bush".
Okay, back to the food, after all, it is my heritage. Latkes by far heads the list of traditional dishes. My Mom made them from a mix. I used to do the same. Now creative cooks grate potatoes into long strips and fry them of course with the traditional egg, flour, salt and pepper. Numerous modern recipes call for the addition of ingredients such as onions and carrots. It initially came from Russia or the Ukraine. However, I just learned from Wikipedia that there is a Polish variety topped with meat sauce, pork crisps or goulash, as well as sour cream and apple sauce. Who would have thunk? Definitely, not Jewish. Then there is a Czech version that was similar to the Jewish version but most importantly added garlic and marjoram. Sounds okay to me but that same potato dough is also used as a coating to a fried pork chop. Aha! there lies the difference.
So, I wanted to find out where the fried donuts came from. I never had them as a kid and neither did my husband. So I checked that out too. And I found out that foods either had to be fried in oil, or made with cheese. The cheese thing is something else I had never heard about. And I never found out where the jelly doughnut tradition came from. The cheesy foods tradition is based on a story from the Book of Judith. An Assyrian warrior besieged a town where Judith lived. Judith entered the Assyrian camp and gave the warrior salty cheese to make him thirsty, and wine to make him drunk. After he became intoxocated, she seized his sword and beheaded him, bringing the head back to her village in a basket. The next morning when the Assyrian troops found the headless body of their leader, they fled in terror. In honour of Judith's victorious and brave use of cheese, we incorporate the food into our Chanukah menus. A gruesome story to celebrate with cheese.
I am surprised we could do anything after consuming oily foods, salty cheese and wine. It tastes good but what a cholesterol bomb. I think we go into a lethargic stupor and go to bed.
If you are not Jewish don't think you get off so easy. If you like potato chips and consume them regularly you are in for long-term weight gain. It is the number one culprit. When was the last time you ate potato chips or looked for an alternative in the snack aisle? It is a massive runway of salty, processed crunchery. Potato chips are nothing more than thinly-cut, deep-fried potatoes with added salt. Surely, the healthier versions are better for you, right? Not so much. Granted Baked Lays will save you 8 grams of fat and 40 calories, but the added sugar, corn sugar, and soy lecithin to enhance their taste but... but even the no fat, but Olestra, the fat substitute used in many low and non-fat snack products, has been shown to promote weight gain. An animal study last year showed rats ate more of their regular food, which led them to gain more weight and body fat than rats fed regular high-fat potato chips.
I am not exactly a maven on food yet but here is my advice. Enjoy the eight days of Chanukah. Home-made latkes and doughnuts may still have an advantage over anything processed but on the other side of the coin, fried is lethal. So, take it all in moderation and enjoy the holidays and when it is all over don't go for a bag of potato chips.
Thursday 13 December 2012
Friday 19 October 2012
Bummed and Not Blogging
Well, it is good to know that I am not the only one who is fed up with Weight Watchers. I finally quit. I would get up early on Saturday morning following my family Friday night dinner and weigh-in. Since I weigh myself every day, I knew that Saturday's were practically the highest weight of the week. I would wait in line a half an hour because they didn't get enough members to hire two people to weigh everyone in. The good thing was the little booklets they gave you. The bad thing was the instructor gave zero motivation and flipped the flip-chart they gave her asking for everyone else's opinion. In a year and a half I was never asked once to look at my food log. I was up a pound and down a pound and virtually stayed within the same 20-25 lb. loss I had in the first few months. Then the New Year came around and every woman was cut down from 29 to 26 points. Obviously they weren't meeting with the success they had hoped. The crappy, fake sugar products increased on tables and many would walk out with boxes of the 3-point packages of junk food. When you are only on 26 points, the snacking sure eats into that.
I am somewhat relieved today to see I am not the only one that has felt this way. The New York Times reported on trouble brewing at Weight Watchers' meetings. Unhappy members were grumbling about slow weight loss on Weight Watchers latest PointsPlus plan. Some flat out said the program's "magic" had disappeared.
The article in another magazine asked a panel of members who were successful for their tips for losing weight. There were a couple I found interesting. One was make carbs work by pairing them with proteins... like fruit with almonds or eggs with whole grain toast. This woman initially gained on PointsPlus then used the combo trick to triple weight loss.
Another woman said make "zero" points count. for example, WW doesn't limit zero-cal drinks, but they are not all equal. Diet drinks make you crave junk.
I am a believer in shocking your metabolism and one panel member agrees. Just scrimping every single day, the scale was not her friend. She hit on a much better strategy: Saving extra points or calories, say 500 calories or so, for a big weekend indulgence and lose faster than with non-stop deprivation.... Oh, by the way, "non-stop deprivation" would never be WW words and neither would "diet". These were stupid head games.... Don't deprive yourself. Give me a break! On 26 points you were majorly depriving yourself. Anyway, the scientific explanation: Keeping calories at a continuous low brings on psychological cravings and slows metabolism. By contrast, Cornell University researchers found that a splurge revs metabolism by about 14%.
The whole Weight Watchers thing is just a blueprint. It gets you going in the right direction, but you have to adapt it to what works best for your body. Once you know the program, quit. It is just a waste of time and money after that. I am bummed no more and back to blogging.
I am somewhat relieved today to see I am not the only one that has felt this way. The New York Times reported on trouble brewing at Weight Watchers' meetings. Unhappy members were grumbling about slow weight loss on Weight Watchers latest PointsPlus plan. Some flat out said the program's "magic" had disappeared.
The article in another magazine asked a panel of members who were successful for their tips for losing weight. There were a couple I found interesting. One was make carbs work by pairing them with proteins... like fruit with almonds or eggs with whole grain toast. This woman initially gained on PointsPlus then used the combo trick to triple weight loss.
Another woman said make "zero" points count. for example, WW doesn't limit zero-cal drinks, but they are not all equal. Diet drinks make you crave junk.
I am a believer in shocking your metabolism and one panel member agrees. Just scrimping every single day, the scale was not her friend. She hit on a much better strategy: Saving extra points or calories, say 500 calories or so, for a big weekend indulgence and lose faster than with non-stop deprivation.... Oh, by the way, "non-stop deprivation" would never be WW words and neither would "diet". These were stupid head games.... Don't deprive yourself. Give me a break! On 26 points you were majorly depriving yourself. Anyway, the scientific explanation: Keeping calories at a continuous low brings on psychological cravings and slows metabolism. By contrast, Cornell University researchers found that a splurge revs metabolism by about 14%.
The whole Weight Watchers thing is just a blueprint. It gets you going in the right direction, but you have to adapt it to what works best for your body. Once you know the program, quit. It is just a waste of time and money after that. I am bummed no more and back to blogging.
Friday 31 August 2012
TAKING THE "HAPPY" OUT OF EATING OR DRINKING
Oh, my God! Sometimes it is better not to know what you are eating. Prevention magazine came out with an article entitled "7 Grossest Things in your Food". I am thinking what's left and who can you trust?
Do you eat in the movie theatre? I haven't eaten there for a long-while ever since they futzed around with the popcorn and made it smell gross. I remember going into the theatre and the wafting of real butter drew me toward the concessions. Then butter became bad or expensive or something else and they replaced it with the new improved stuff that smells like bad chemicals. So now, if you think to yourself, well screw the popcorn, I will take something from behind the glass case....DON'T! According to Prevention magazine nearly everything there is steeped in beetle juice. I know, you are probably thinking, what.... how can that be? Well the hard, shiny shells on candies are often made from shellac, a resin secreted in the lac bug... the same stuff you use in varnishes and sealants... It is also on coffee beans, apples and other fruits and vegetables. So you think, you beat that one out by going organic? Not so... these waxes can be hard to remove so you will need to scrub. YUCK!
So you are feeling so sick by now you are reaching for the chicken soup. Bad news about that too. The chicken may be sicker than your are. Researchers from John Hopkins University tested bird feathers and found a laundry list of feed additives, including banned antibiotics, antidepressants, allergy medications, arsenic, the active ingredient in Benadryl, caffeine and other prescription and over-the-counter drugs. No wonder people have so many allergies. Allergies were things nobody ever heard of when I was growing up. For this you can go organic. Organic regulations forbid the stuff aforementioned. Who needs Prozac in your poultry.
Are you bothered by the fact that there is sheep oil in your chewing gum? I am not so much as I am about shellacking fruits, veggies and candies or Prozac in my poultry. It doesn't really burst my bubble. I will still chew it despite the lanolin from the sheep's wool. It is labelled in the ingredients as "gum base". Sorry I am not going vegan on my gum.
How about wood pulp in your cereal? Well, it is plant-based, I guess instead of chemically produced. Cellulose is usually made from nontoxic wood pulp or cotton and this cheap filler is stuffed into shredded cheese, salad dressings, and ice cream to thicken it without adding calories or fat. Cellulose is fibrous, which is why it appears in so many high-fibre "healthy" snacks and breakfast cereals... and it's even in organic products according to the Wall Street Journal. How do you avoid it, if it bothers you... well steer clear of terms like microcrystalline cellulose, cellulose gel, cellulose gum and carboxymethyl cellulose.
Religious Jews know about this one. There are cow enzymes in your cheese called rennet and so when they check out cheese they look for no rennet. Unfortunately, sometimes it is listed merely as "enzymes". Sneaky of them. So what is cow enzyme or rennet? It is extracted from the fourth stomach of newborn calves. Rennet is used as a cheese curdler, sometimes in tandem with another enzyme called pepsin, which is extracted from stomach glands of hogs.
Are you sick to your stomach yet? Well how about duck feathers in your dough? It's in bagels, cookie dough, bread, pies and more. How to avoid it? It might not be on ingredient labels, so you'll have to check with the manufacturer to find out if they use L-cysteine. You can also avoid it by eating products that are Kosher or gluten-free, or by baking your own bread.
Last but not least, are you a beer drinker? Because if you are, if you knew there were fish bladders in your beers, would it drain the "happy" out of happy hour? It is widely used in beer brewing process called isinglass, which is made from swim bladders of fish. It allows for a much clearer brew. I don't know if my friends in the beer business can advise me any further on that one. I don't think they would want their clientele to go to vegan beer.
Do you eat in the movie theatre? I haven't eaten there for a long-while ever since they futzed around with the popcorn and made it smell gross. I remember going into the theatre and the wafting of real butter drew me toward the concessions. Then butter became bad or expensive or something else and they replaced it with the new improved stuff that smells like bad chemicals. So now, if you think to yourself, well screw the popcorn, I will take something from behind the glass case....DON'T! According to Prevention magazine nearly everything there is steeped in beetle juice. I know, you are probably thinking, what.... how can that be? Well the hard, shiny shells on candies are often made from shellac, a resin secreted in the lac bug... the same stuff you use in varnishes and sealants... It is also on coffee beans, apples and other fruits and vegetables. So you think, you beat that one out by going organic? Not so... these waxes can be hard to remove so you will need to scrub. YUCK!
So you are feeling so sick by now you are reaching for the chicken soup. Bad news about that too. The chicken may be sicker than your are. Researchers from John Hopkins University tested bird feathers and found a laundry list of feed additives, including banned antibiotics, antidepressants, allergy medications, arsenic, the active ingredient in Benadryl, caffeine and other prescription and over-the-counter drugs. No wonder people have so many allergies. Allergies were things nobody ever heard of when I was growing up. For this you can go organic. Organic regulations forbid the stuff aforementioned. Who needs Prozac in your poultry.
Are you bothered by the fact that there is sheep oil in your chewing gum? I am not so much as I am about shellacking fruits, veggies and candies or Prozac in my poultry. It doesn't really burst my bubble. I will still chew it despite the lanolin from the sheep's wool. It is labelled in the ingredients as "gum base". Sorry I am not going vegan on my gum.
How about wood pulp in your cereal? Well, it is plant-based, I guess instead of chemically produced. Cellulose is usually made from nontoxic wood pulp or cotton and this cheap filler is stuffed into shredded cheese, salad dressings, and ice cream to thicken it without adding calories or fat. Cellulose is fibrous, which is why it appears in so many high-fibre "healthy" snacks and breakfast cereals... and it's even in organic products according to the Wall Street Journal. How do you avoid it, if it bothers you... well steer clear of terms like microcrystalline cellulose, cellulose gel, cellulose gum and carboxymethyl cellulose.
Religious Jews know about this one. There are cow enzymes in your cheese called rennet and so when they check out cheese they look for no rennet. Unfortunately, sometimes it is listed merely as "enzymes". Sneaky of them. So what is cow enzyme or rennet? It is extracted from the fourth stomach of newborn calves. Rennet is used as a cheese curdler, sometimes in tandem with another enzyme called pepsin, which is extracted from stomach glands of hogs.
Are you sick to your stomach yet? Well how about duck feathers in your dough? It's in bagels, cookie dough, bread, pies and more. How to avoid it? It might not be on ingredient labels, so you'll have to check with the manufacturer to find out if they use L-cysteine. You can also avoid it by eating products that are Kosher or gluten-free, or by baking your own bread.
Last but not least, are you a beer drinker? Because if you are, if you knew there were fish bladders in your beers, would it drain the "happy" out of happy hour? It is widely used in beer brewing process called isinglass, which is made from swim bladders of fish. It allows for a much clearer brew. I don't know if my friends in the beer business can advise me any further on that one. I don't think they would want their clientele to go to vegan beer.
Saturday 25 August 2012
OVERLY EFFICIENT
It isn't even 11 o'clock on a Saturday morning. I have already fed the cats and got ready to go to Weight Watchers. I checked in there and listened to the lecture. I then put gas in the car, went grocery shopping, went to The Second Cup for my latte and had the car washed. The next thing was to come home to my gym and do at least 15 minutes on the elliptical before I put my bum in the seat. After all, that is my worst habit... sitting on my butt.
A big, broad grin erupted when I went to my home gym only to find out all the equipment had been moved aside since the drywall on the ceiling was just reinstalled. So here I am back on my butt in front of the computer where I like to be. But today's lecture at Weight Watchers was somewhat enlightening. My weight is up and down and generally overall the same is it was last December.
Small changes... that's what it is all about! Last week, I cut from a medium iced latte at The Second Cup to a small and with all my transgressions I still lost .8 lb. Well it is better than gaining.
So this week it is "on my feet". Paul, my husband tells me he intentionally parks a few blocks away so he can walk because he knows it is good for him. And certainly, everyone knows he is the busiest person alive. I might be running second place to him. I can squeeze in more in a day than most people I know. I put in about 3 hours a week out of the house exercising at a gym. But I park the closest I can to the grocery store. I will sit at a party if there is a seat handy, rather than stand. I was amazed to know how many more calories are burnt just from standing. No wonder I have a big butt, apart from the genetics.
This instructor today at Weight Watchers was an old-time one from 30 years ago. She spent more time being motivational with a great sense of humour than picking everyone's brain about what they did and how they intend to make things better. The flip chart started off with "Be less efficient". That was one of my first smiles of the day. What they really meant was use your time more wisely. I am probably one of the most efficient people I know and nary a day passes without some telling me so and commenting how do I do it all. Little do they know that I also spend too much time on Pinterest on the computer as well as Scrabble. That time could be spent better on getting off my butt a little more often.
I have to design a desk escape. And when I am not at my desk, I am at the kitchen table with my ipad and I even take it to the family room when I watch TV multitasking on the ipad at the same time.
This instructor believes that multi-tasking is the bane to our existence and not a very good thing after all. On some days, I'll look at the clock, shocked to see how long I haven't moved from my chair.
I have a pedometer but use it only once in a while. I guess it is time to clip it on and go. Please be seated when I tell you the average person sits for nine hours a day. Sounds like me. I hear myself saying "Hey, you in the chair! Get moving!". It turns out that all that chair time isn't good for your health or your weight loss - even if you exercise consistently. So if I or you make a little more time and space in our day to get up an move, we will be doing our bodies a big favour.
About being less efficient. I don't think that will happen. It took me years to be this efficient. I am not going backwards. However, I sort of know what is meant. They really mean make multiple trips and use few labour-saving devices. Heck! I have the car loaded with bottled water waiting for my husband to come home to take it out of the car. Nah, that part isn't going to change. I probably won't modify my work space... but I could get up an stand more or move more. If I rethink my social outings, it won't be to go bowling instead of a cocktail party. It might be consciously choosing to stand more. And, do I need to drive everywhere? The answer is yes, definitely for errands. It is all about small changes so when the exercise room is back in usable order, I will go directly to my elliptical when I get in rather than sitting at my computer somewhere in the house.
A big, broad grin erupted when I went to my home gym only to find out all the equipment had been moved aside since the drywall on the ceiling was just reinstalled. So here I am back on my butt in front of the computer where I like to be. But today's lecture at Weight Watchers was somewhat enlightening. My weight is up and down and generally overall the same is it was last December.
Small changes... that's what it is all about! Last week, I cut from a medium iced latte at The Second Cup to a small and with all my transgressions I still lost .8 lb. Well it is better than gaining.
So this week it is "on my feet". Paul, my husband tells me he intentionally parks a few blocks away so he can walk because he knows it is good for him. And certainly, everyone knows he is the busiest person alive. I might be running second place to him. I can squeeze in more in a day than most people I know. I put in about 3 hours a week out of the house exercising at a gym. But I park the closest I can to the grocery store. I will sit at a party if there is a seat handy, rather than stand. I was amazed to know how many more calories are burnt just from standing. No wonder I have a big butt, apart from the genetics.
This instructor today at Weight Watchers was an old-time one from 30 years ago. She spent more time being motivational with a great sense of humour than picking everyone's brain about what they did and how they intend to make things better. The flip chart started off with "Be less efficient". That was one of my first smiles of the day. What they really meant was use your time more wisely. I am probably one of the most efficient people I know and nary a day passes without some telling me so and commenting how do I do it all. Little do they know that I also spend too much time on Pinterest on the computer as well as Scrabble. That time could be spent better on getting off my butt a little more often.
I have to design a desk escape. And when I am not at my desk, I am at the kitchen table with my ipad and I even take it to the family room when I watch TV multitasking on the ipad at the same time.
This instructor believes that multi-tasking is the bane to our existence and not a very good thing after all. On some days, I'll look at the clock, shocked to see how long I haven't moved from my chair.
I have a pedometer but use it only once in a while. I guess it is time to clip it on and go. Please be seated when I tell you the average person sits for nine hours a day. Sounds like me. I hear myself saying "Hey, you in the chair! Get moving!". It turns out that all that chair time isn't good for your health or your weight loss - even if you exercise consistently. So if I or you make a little more time and space in our day to get up an move, we will be doing our bodies a big favour.
About being less efficient. I don't think that will happen. It took me years to be this efficient. I am not going backwards. However, I sort of know what is meant. They really mean make multiple trips and use few labour-saving devices. Heck! I have the car loaded with bottled water waiting for my husband to come home to take it out of the car. Nah, that part isn't going to change. I probably won't modify my work space... but I could get up an stand more or move more. If I rethink my social outings, it won't be to go bowling instead of a cocktail party. It might be consciously choosing to stand more. And, do I need to drive everywhere? The answer is yes, definitely for errands. It is all about small changes so when the exercise room is back in usable order, I will go directly to my elliptical when I get in rather than sitting at my computer somewhere in the house.
Tuesday 21 August 2012
WHAT IS LURKING IN YOUR NATURAL FOODS
I used to be able to navigate a grocery store in short order. Now, it is put the glasses on and read the labels or make sure you buy the same brands all the time.
It is that time of year when I traditionally make honey cakes. Although, it isn't a dieter's delight, it is a ritual I do for Rosh Hashana with my famous honey cake. You can't imagine how surprised I was to read the bad news about honey. Apparently it isn't always natural. That is, unless like me, you buy Billy Bee or Bee Maid honey, made in Canada where the only ingredient is honey. But apparently not in the US. I have often found the same thing there when buying peanut butter. They have all gone through various levels of processing and it is hard to know how much just from looking at the labels. According to research done by Food Safety News, most store-bought honey isn't technically honey at all, because virtually all of the natural pollen has been filtered out. Their suggestion is to head to a farmer's market, where you can buy it raw from the local beekeepers. For me, I am cool with the Canadian manufacturers where the bottle reads "all natural honey" and it is the only ingredient.
Now, how many fitness instructors, gyms, weight loss coaches and generally those that profess healthy diets, promote you to eat granola bars? I am not that much of a purist to have never eaten them but they are very heavy on the calorie side and I am not sure what the benefit is over eating a beautiful 70% dark chocolate bar. If you really want a granola bar, make it yourself. The rest are garbage... even if they sell it in a health food store. While many granola bar brands have removed high-fructose corn syrup from their products in response to consumer concern, a laundry list of other less-than-natural ingredients remain, including processed sweeteners such as corn syrup, fructose, and invert sugar, and the vague "natural flavours" ... an umbrella term for flavours derived from natural sources, but which are often processed in a lab like artificial flavours. There there is cellulose, and ingredient made from nontoxic wood pulp or cotton that is added to up the fibre content. Nah, forget the granola bars... and stick to a handful or almonds or a banana.
Now onto non-dairy and soy cheeses. These aren't things I eat but I have friends that are either lactose intolerant or kosher, or both. But "natural" cheese substitutes often contain added colours and flavours to make them more like cheese. One of the common ingredients is Carrageenan, a processed carbohydrate that may upset some people's stomachs. Additionally, soy is one of the most commonly genetically modified crops around, roughly 94% of the soy grown in the U.S. is genetically modified. So if you're wary of frankenfoods, make sure you are buying organic. If you want to read more on genetically modified foods and why they are suspect, read Foods as Nature Made Them.
And lastly for today, how about the flavoured waters and sports drinks that people are touting as a healthy way to top off your workout? This week at Weight Watchers, it was quoted that 20% of daily calorie intake on an average comes from beverages. A bottled beverage "naturally sweetened" has some barely pronounceable ingredients like erythretrol and crystalline fructose. Take a glass of water instead and squeeze a natural lemon or lime into it.
So I am still eating Canadian honey, but not granola bars, non-dairy or soy cheeses or flavoured sports drinks. There is a lot of good stuff out there if you purchase from the perimeter of the grocery store.
It is that time of year when I traditionally make honey cakes. Although, it isn't a dieter's delight, it is a ritual I do for Rosh Hashana with my famous honey cake. You can't imagine how surprised I was to read the bad news about honey. Apparently it isn't always natural. That is, unless like me, you buy Billy Bee or Bee Maid honey, made in Canada where the only ingredient is honey. But apparently not in the US. I have often found the same thing there when buying peanut butter. They have all gone through various levels of processing and it is hard to know how much just from looking at the labels. According to research done by Food Safety News, most store-bought honey isn't technically honey at all, because virtually all of the natural pollen has been filtered out. Their suggestion is to head to a farmer's market, where you can buy it raw from the local beekeepers. For me, I am cool with the Canadian manufacturers where the bottle reads "all natural honey" and it is the only ingredient.
Now, how many fitness instructors, gyms, weight loss coaches and generally those that profess healthy diets, promote you to eat granola bars? I am not that much of a purist to have never eaten them but they are very heavy on the calorie side and I am not sure what the benefit is over eating a beautiful 70% dark chocolate bar. If you really want a granola bar, make it yourself. The rest are garbage... even if they sell it in a health food store. While many granola bar brands have removed high-fructose corn syrup from their products in response to consumer concern, a laundry list of other less-than-natural ingredients remain, including processed sweeteners such as corn syrup, fructose, and invert sugar, and the vague "natural flavours" ... an umbrella term for flavours derived from natural sources, but which are often processed in a lab like artificial flavours. There there is cellulose, and ingredient made from nontoxic wood pulp or cotton that is added to up the fibre content. Nah, forget the granola bars... and stick to a handful or almonds or a banana.
Now onto non-dairy and soy cheeses. These aren't things I eat but I have friends that are either lactose intolerant or kosher, or both. But "natural" cheese substitutes often contain added colours and flavours to make them more like cheese. One of the common ingredients is Carrageenan, a processed carbohydrate that may upset some people's stomachs. Additionally, soy is one of the most commonly genetically modified crops around, roughly 94% of the soy grown in the U.S. is genetically modified. So if you're wary of frankenfoods, make sure you are buying organic. If you want to read more on genetically modified foods and why they are suspect, read Foods as Nature Made Them.
And lastly for today, how about the flavoured waters and sports drinks that people are touting as a healthy way to top off your workout? This week at Weight Watchers, it was quoted that 20% of daily calorie intake on an average comes from beverages. A bottled beverage "naturally sweetened" has some barely pronounceable ingredients like erythretrol and crystalline fructose. Take a glass of water instead and squeeze a natural lemon or lime into it.
So I am still eating Canadian honey, but not granola bars, non-dairy or soy cheeses or flavoured sports drinks. There is a lot of good stuff out there if you purchase from the perimeter of the grocery store.
Tuesday 14 August 2012
FROM CHEAP TO DELIGHTFULLY CHEERFUL
I never had a sangria I really liked. It was watered down cheap wine and it tasted crappy. To prove my point, I checked it out and found out the truth about "traditional sangria" in Spanish bars and restaurants. It is a tourist thing. They are the only ones drinking it and it probably goes for any Spanish bar at home too. To the Spanish, sangria is a party drink and there is only one reason... to get you drunk cheaply. There is generally no magical recipe to make sangria. You take the cheapest red wine you can get, the cheapest brandy, whiskey, anything will do and the cheapest fruit that you have lying about ... stuff that is too mushy to eat. It is tastes gross, which it usually will, so they add something to take the taste away like sugar and cinnamon.
The standard ingredients are a cheap bottle of red wine, a similar quantity of 7up, Sprite or other sparkling lemon drink, a glass of liquor like brandy, whiskey or cointreau, a peach, apple and an orange, some lemon and cinnamon.
It is no wonder I don't like it. Don't like cheap wine or 7up. As a matter of fact, I am a purist with gin and vodka. Now if we are talking rum, the best is 10X Cane rum, like they use in good mojitos in Miami. And I actually don't mind a rum punch in the islands providing it has bite to it. I have a tendency to like everything in excess. I like strong espresso and if I am having chocolate milk, I want a lot of chocolate. So I know it doesn't bode well for diets but if you are going to do it, then do it the right way.
So, I am taking a bit of a twist on a sangria from "the shiksah that works in the kitchen" as she calls herself, from Zabar's Kosher Restaurant in New York. She has a cool Rosh Hashana Sangria that might taste okay with a little bit of Ginafication. This is untried but I am sure it will work. and.... I don't care if they think that anything expensive would be a waste. That's not my mantra. So let's be adventurous and include this in your first Rosh Hashana recipe of the season.
ROSH HASHANA SANGRIA
Ingredients and my modus operendi
1/2 cup honey and 1/2 cup water over medium heat until dissolved (this is your honey simple syrup)
Soak pomegranate seeds from one pomegranate, 1 apple thinly sliced, 10 oz. of seedless grapes in brandy overnight.
For presentation reasons, you should strain the day-old fruit before preparing the sangria and add fresh fruit shortly before serving
On the day of, a couple of hours before serving pour a whole bottle of syrah or shiraz wine in a pitcher. Add 1 cup of grape juice, 1/2 cup brandy and 1/2 cup of triple sec and honey simple syrup into the pitcher (forget the fizzy or lemony crap)
Add the ice and fresh apples and grapes. Refrigerate for a couple of hours.
Serve while listening to flamenco artists... There is no science to making sangria... just what tastes best. If it is worth your time and effort, don't cheap out. TV chefs never recommend you use cheap wine in cooking and I agree. Also, what's with adding the pop? Yuck!
The standard ingredients are a cheap bottle of red wine, a similar quantity of 7up, Sprite or other sparkling lemon drink, a glass of liquor like brandy, whiskey or cointreau, a peach, apple and an orange, some lemon and cinnamon.
It is no wonder I don't like it. Don't like cheap wine or 7up. As a matter of fact, I am a purist with gin and vodka. Now if we are talking rum, the best is 10X Cane rum, like they use in good mojitos in Miami. And I actually don't mind a rum punch in the islands providing it has bite to it. I have a tendency to like everything in excess. I like strong espresso and if I am having chocolate milk, I want a lot of chocolate. So I know it doesn't bode well for diets but if you are going to do it, then do it the right way.
So, I am taking a bit of a twist on a sangria from "the shiksah that works in the kitchen" as she calls herself, from Zabar's Kosher Restaurant in New York. She has a cool Rosh Hashana Sangria that might taste okay with a little bit of Ginafication. This is untried but I am sure it will work. and.... I don't care if they think that anything expensive would be a waste. That's not my mantra. So let's be adventurous and include this in your first Rosh Hashana recipe of the season.
ROSH HASHANA SANGRIA
Ingredients and my modus operendi
1/2 cup honey and 1/2 cup water over medium heat until dissolved (this is your honey simple syrup)
Soak pomegranate seeds from one pomegranate, 1 apple thinly sliced, 10 oz. of seedless grapes in brandy overnight.
For presentation reasons, you should strain the day-old fruit before preparing the sangria and add fresh fruit shortly before serving
On the day of, a couple of hours before serving pour a whole bottle of syrah or shiraz wine in a pitcher. Add 1 cup of grape juice, 1/2 cup brandy and 1/2 cup of triple sec and honey simple syrup into the pitcher (forget the fizzy or lemony crap)
Add the ice and fresh apples and grapes. Refrigerate for a couple of hours.
Serve while listening to flamenco artists... There is no science to making sangria... just what tastes best. If it is worth your time and effort, don't cheap out. TV chefs never recommend you use cheap wine in cooking and I agree. Also, what's with adding the pop? Yuck!
Monday 13 August 2012
Dying to be Red
It is like, "What is black and white and read (red) all over?" Well, we all know that is a newspaper. What is a deeply dyed layer cake called "Red Velvet" and why do people think it is heavenly? I don't really have the answer to that one although I think it is a real riddle.
I have tasted it once or twice but was more blown away by the deep red colour and turned off by the chemical dyes that made it that way. To me it was just a chocolate cake with red dye in it. Now, to all those Red Velvet lovers, don't get your shirt in a knot. It is just my opinion.
My friend, David, asked me to write a blog about Red Velvet Cake. At the time, I told him I didn't know a lot about it. I had had cupcakes that were Red Velvet from EAT MY WORDS and I watched a TV food show like Paula Deen making it. Sure it was tasty but what is the red dye? How good is that to eat? We are forever told that red dye # something was carcinogenic. Even when I see cakes where the icing is too brightly coloured, I immediately think of carcinogens.
Now, David loves chocolate cake but hates Red Velvet Cake. I was thinking what was the difference with the exception of the horrific bright red dye. Maybe it is the cream cheese frosting that David doesn't like. After all, he doesn't like carrot cake and that has cream cheese frosting. Well it appears that most of the recipes floating around now aren't really the original Red Velvet Cake. The cream cheese frosting is a contemporary twist to it. Traditional and true Southerners don't like it either. The original cake was very dense as well like a carrot cake.
The original frosting on RVC is an odd old frosting that uses a cooked base of flour and milk beaten with butter and sugar, sometimes called "gravy icing". The cream cheese frosting came from the movie Steel Magnolias in about 1989. And when carrot cake became a favourite in the US, the cream cheese frosting spread into use for other cakes as well. Since it's in common use now, they have seemed to have forgotten the original.
Now, I have read so much about it, I think I am going to throw up. There was one response on a blog that had this X-rated visual symbolism... Cutting (with a long, pointy, phallic symbol) a big triangle (delta of Venus) into the virginal, white, fluffy exterior (like a bridal gown!) "exposing" all that shocking, secret, hidden cherry-red sensuousness on in the inside. Now, David, read this one to your wife. Then, he goes on to say, just like in real life, when you finally DO IT.... consume IT... it is a BIG LET DOWN.... So, in boring old reality red velvet cake tastes BLAH. His guess is that RVC was invented during the Great Depression when quality ingredients were too expensive for most folks.
Like other people, I don't really get RVC. Does the colouring add anything to the taste? And if you didn't have red colouring on hand, why not substitute blue or purple? It would really taste the same since food colouring doesn't taste like anything.
Red Velvet Cake is arguably the hottest cake flavour out there and yet I haven't read a helluva lot of people that actually like it. So David, you are not alone. Stick to your chocolate cake. I still think there are more people that prefer that to Red Velvet Cake. Meanwhile, back at the ranch, no chocolate cake for Gina. I am on "shutdown" as my son, Rob says. Too many calories that I just don't need.
I have tasted it once or twice but was more blown away by the deep red colour and turned off by the chemical dyes that made it that way. To me it was just a chocolate cake with red dye in it. Now, to all those Red Velvet lovers, don't get your shirt in a knot. It is just my opinion.
My friend, David, asked me to write a blog about Red Velvet Cake. At the time, I told him I didn't know a lot about it. I had had cupcakes that were Red Velvet from EAT MY WORDS and I watched a TV food show like Paula Deen making it. Sure it was tasty but what is the red dye? How good is that to eat? We are forever told that red dye # something was carcinogenic. Even when I see cakes where the icing is too brightly coloured, I immediately think of carcinogens.
Now, David loves chocolate cake but hates Red Velvet Cake. I was thinking what was the difference with the exception of the horrific bright red dye. Maybe it is the cream cheese frosting that David doesn't like. After all, he doesn't like carrot cake and that has cream cheese frosting. Well it appears that most of the recipes floating around now aren't really the original Red Velvet Cake. The cream cheese frosting is a contemporary twist to it. Traditional and true Southerners don't like it either. The original cake was very dense as well like a carrot cake.
The original frosting on RVC is an odd old frosting that uses a cooked base of flour and milk beaten with butter and sugar, sometimes called "gravy icing". The cream cheese frosting came from the movie Steel Magnolias in about 1989. And when carrot cake became a favourite in the US, the cream cheese frosting spread into use for other cakes as well. Since it's in common use now, they have seemed to have forgotten the original.
Now, I have read so much about it, I think I am going to throw up. There was one response on a blog that had this X-rated visual symbolism... Cutting (with a long, pointy, phallic symbol) a big triangle (delta of Venus) into the virginal, white, fluffy exterior (like a bridal gown!) "exposing" all that shocking, secret, hidden cherry-red sensuousness on in the inside. Now, David, read this one to your wife. Then, he goes on to say, just like in real life, when you finally DO IT.... consume IT... it is a BIG LET DOWN.... So, in boring old reality red velvet cake tastes BLAH. His guess is that RVC was invented during the Great Depression when quality ingredients were too expensive for most folks.
Like other people, I don't really get RVC. Does the colouring add anything to the taste? And if you didn't have red colouring on hand, why not substitute blue or purple? It would really taste the same since food colouring doesn't taste like anything.
Red Velvet Cake is arguably the hottest cake flavour out there and yet I haven't read a helluva lot of people that actually like it. So David, you are not alone. Stick to your chocolate cake. I still think there are more people that prefer that to Red Velvet Cake. Meanwhile, back at the ranch, no chocolate cake for Gina. I am on "shutdown" as my son, Rob says. Too many calories that I just don't need.
Friday 3 August 2012
ARTIFICIAL UNINTELLIGENCE
I think we are all screwed up, me included. Somehow it is okay to have a diet soda or pop (if you are Canadian) but it isn't okay to eat corn on the cob. Why is that? The diet soft drink has zero calories. I don't know about the corn but my guess is about 100 calories a cob. Sometimes I am very good. Essentially, I don't believe in pop because it is all chemical and doesn't have any nutrition whatsoever. But every once in a while I go on a Coke Zero binge or the like because it is good with a hamburger or a pizza... or has caffeine when you are tired. But then again, I smarten up and pull back the reins and say enough of this crap. On the other hand, I love corn but seldom eat it but make it all the time for my husband.
Ironically, the low-fat frenzy seems to be making people fatter! We are puffing up, as a continent like the fat-free rice cakes we hoover down. We figure as long as it says "fat-free" or "zero calories" we are good to go. I have said it before, and I will say it again, we have to stay away from the packaged, processed, sugar-laden, fat-free concoctions. Now all I have to do is put it into practice.
Here is the sad news! Drinking diet soft drinks makes you gain weight. Okay, okay.... so you don't believe me! A 25-year-long study showed that drinking diet soft drinks increases the likelihood of serious weight gain, even more than regular ones. It really sounds far-fetched but apparently there is more to weight gain than calories. Artificial sweeteners like aspartame and sucralose help us pack on the pounds by rapidly boosting the fat-storage hormone insulin, just like real sugar. They also affect leptin, the hormone that tells you when to stop eating. What happens when insulin and leptin levels are out of whack? You're ravenous, you crave sweets, you overeat and you store more fat. OY! and that is me, I have been ravenous and craving sweets. Researchers say that fake sugars are making us crave more real sugar.
So maybe it is better to have corn on the cob without the butter or definitely no margarine and drink a tall glass of water with lemon. It actually doesn't sound bad and as a gal raised in Ontario, I just love the sweet corn that grows here. It creates real home mealtime memories... although I must admit my father didn't feel that way. My family and I were born in England. I came here when I was 3 years old. My father could never get used to people here eating corn or squash. After all, it was what they fed the pigs in England. People didn't eat it. It was for the animals.
My memories are more of being an adult and being invited to a friend's annual corn-boil. Does anyone have corn-boils anymore, or is it too plebeian? I had often thought about it though. I think we should resurrect it much like they used to have wine and cheese parties. They were good times.
Now, corn in many people's minds is given a bad rap. It is so cheap that North Americans are using it for everything including fuel. And perhaps, once it is processed into high-fructose corn syrup you have lost the benefit of it. But let's get back to fresh, unadulterated corn on the cob. It may surprise you that it is low in saturated fat, high in fibre as well as magnesium, phosphorus, thiamine and Vitamin C.
I always thought that anything grown is better than anything fake or packaged. If you cook more, you eat better. More veggies, more lean meats, more whole grains, more fresh, good stuff. People today are not cooking like they used to. Take-out, drive-thru, eat-in restaurant, or microwaving, you name it. That means we are eating more sugar, salt, bad fats, high-fructose corn syrup, MSG, and artificial ingredients than ever before.
Okay, I am going to make my husband's favourite dinner, home-made, lean burgers on the barbecue, corn on the cob, my Dad's best-ever potato-salad with low-fat mayo, lightly sauteed mushrooms and a bowl of fresh, deep red cherries for dessert. And, of course, I will have a tall glass of ice water with lemon. This may not sound like diet food but what the heck is that anyway?
Ironically, the low-fat frenzy seems to be making people fatter! We are puffing up, as a continent like the fat-free rice cakes we hoover down. We figure as long as it says "fat-free" or "zero calories" we are good to go. I have said it before, and I will say it again, we have to stay away from the packaged, processed, sugar-laden, fat-free concoctions. Now all I have to do is put it into practice.
Here is the sad news! Drinking diet soft drinks makes you gain weight. Okay, okay.... so you don't believe me! A 25-year-long study showed that drinking diet soft drinks increases the likelihood of serious weight gain, even more than regular ones. It really sounds far-fetched but apparently there is more to weight gain than calories. Artificial sweeteners like aspartame and sucralose help us pack on the pounds by rapidly boosting the fat-storage hormone insulin, just like real sugar. They also affect leptin, the hormone that tells you when to stop eating. What happens when insulin and leptin levels are out of whack? You're ravenous, you crave sweets, you overeat and you store more fat. OY! and that is me, I have been ravenous and craving sweets. Researchers say that fake sugars are making us crave more real sugar.
So maybe it is better to have corn on the cob without the butter or definitely no margarine and drink a tall glass of water with lemon. It actually doesn't sound bad and as a gal raised in Ontario, I just love the sweet corn that grows here. It creates real home mealtime memories... although I must admit my father didn't feel that way. My family and I were born in England. I came here when I was 3 years old. My father could never get used to people here eating corn or squash. After all, it was what they fed the pigs in England. People didn't eat it. It was for the animals.
My memories are more of being an adult and being invited to a friend's annual corn-boil. Does anyone have corn-boils anymore, or is it too plebeian? I had often thought about it though. I think we should resurrect it much like they used to have wine and cheese parties. They were good times.
Now, corn in many people's minds is given a bad rap. It is so cheap that North Americans are using it for everything including fuel. And perhaps, once it is processed into high-fructose corn syrup you have lost the benefit of it. But let's get back to fresh, unadulterated corn on the cob. It may surprise you that it is low in saturated fat, high in fibre as well as magnesium, phosphorus, thiamine and Vitamin C.
I always thought that anything grown is better than anything fake or packaged. If you cook more, you eat better. More veggies, more lean meats, more whole grains, more fresh, good stuff. People today are not cooking like they used to. Take-out, drive-thru, eat-in restaurant, or microwaving, you name it. That means we are eating more sugar, salt, bad fats, high-fructose corn syrup, MSG, and artificial ingredients than ever before.
Okay, I am going to make my husband's favourite dinner, home-made, lean burgers on the barbecue, corn on the cob, my Dad's best-ever potato-salad with low-fat mayo, lightly sauteed mushrooms and a bowl of fresh, deep red cherries for dessert. And, of course, I will have a tall glass of ice water with lemon. This may not sound like diet food but what the heck is that anyway?
Sunday 22 July 2012
INSPIRATIONAL IDEAS
One positive thought can set a whole new future in motion.
Here are just a few pointers from things I have read about nutrition:
1. Here are a couple of diet-related behaviours worthy of remembering..... keep a food journal, avoid skipping meals and eating out (especially at lunch).. hmmm why lunch you might ask...Eating out is challenging because the portions tend to be larger, there is so much hidden fat, sodium and calories and there are always extras like the side of fries, the bread on the table or the calorie-laden salad dressings. anyway, since I am going out to dinner tonight, I decided to stay home for lunch.
2. Good news, coffee lovers: We already know that it is an excellent source of disease-fighting antioxidants, but now a Harvard Medical School study reveals that adults who drank 3 cups of coffee with caffeine a day were 20% less likely to develop basal cell carcinoma.. They aren't sure why though. and this study was on more that 113,000 adults. So don't forget the sunscreen... and the coffee!
I have religiously already drank a couple of cups of it today.
3. Chocolate is slimming! Women who enjoy a 3 oz. serving of dark chocolate most days of the week tend to be slimmer that those who eat chocolate less often reports the Archives of Internal Medicine. I am being really good today! I have had my 3 oz. of chocolate :-)
4. Beat brain fog and boost your recall by sipping water. When I meet new people at a party, I never remember everyone's name. Oops! Maybe shouldn't have told you. Anyway, a new, surprising technique to supercharge your recall is to sip water. Why? Sipping water hydrates brain cells so they work at their very best. My water bottle is by my computer ... allowing new information to sink in.
5. Pick the freshest in the frozen food aisle. Frozen food can end up defrosting while being stocked in the grocery store freezer. The problem? Thawing leads to freezer burn and a change in flavour once you refreeze the items at home. Luckily, avoiding defrosted foods is easy: when you pick up a package from the freezer, shake it first. If you feel or hear ice crystals, the contents were probably thawed and refrozen. Who would have known? This is a new tip for me too!
Last but not least, I don't want you to go home empty-handed, here is a recipe for LORD OF THE ONION RINGS. An average order at a fast-food joint is 450 calories and 25 grams of fat. This recipe is only 153 calories and 1 tiny gram of fat. I love onion rings so I am going to go ahead and try it without feeling guilty.
LORD OF THE ONION RINGS (1 serving)
1 large onion
1/2 cup Fiber One
1/4 cup fat-free liquid egg substitute
dash of salt
your choice.... add salt, pepper, or oregano, garlic powder, onion powder if you like
Preheat oven to 375 degrees. Coat baking sheet with cooking spray. Cut ends off of onion: remove outer layer. Cut onion in 1/2" wide slices and separate rings. Using a food processor, grind Fiber One to breadcrumb-like consistency. Mix in salt and optional spices. Fill a small bowl with egg substitute. One by one, coat each ring first in egg and then in Fiber One. Give each ring a shake after the egg bath. Evenly place rings on baking sheet. Bake 20-25 minutes, flipping rings over about halfway through using a pair of tongs.
Voila! Some inspirational thoughts for the day!
Here are just a few pointers from things I have read about nutrition:
1. Here are a couple of diet-related behaviours worthy of remembering..... keep a food journal, avoid skipping meals and eating out (especially at lunch).. hmmm why lunch you might ask...Eating out is challenging because the portions tend to be larger, there is so much hidden fat, sodium and calories and there are always extras like the side of fries, the bread on the table or the calorie-laden salad dressings. anyway, since I am going out to dinner tonight, I decided to stay home for lunch.
2. Good news, coffee lovers: We already know that it is an excellent source of disease-fighting antioxidants, but now a Harvard Medical School study reveals that adults who drank 3 cups of coffee with caffeine a day were 20% less likely to develop basal cell carcinoma.. They aren't sure why though. and this study was on more that 113,000 adults. So don't forget the sunscreen... and the coffee!
I have religiously already drank a couple of cups of it today.
3. Chocolate is slimming! Women who enjoy a 3 oz. serving of dark chocolate most days of the week tend to be slimmer that those who eat chocolate less often reports the Archives of Internal Medicine. I am being really good today! I have had my 3 oz. of chocolate :-)
4. Beat brain fog and boost your recall by sipping water. When I meet new people at a party, I never remember everyone's name. Oops! Maybe shouldn't have told you. Anyway, a new, surprising technique to supercharge your recall is to sip water. Why? Sipping water hydrates brain cells so they work at their very best. My water bottle is by my computer ... allowing new information to sink in.
5. Pick the freshest in the frozen food aisle. Frozen food can end up defrosting while being stocked in the grocery store freezer. The problem? Thawing leads to freezer burn and a change in flavour once you refreeze the items at home. Luckily, avoiding defrosted foods is easy: when you pick up a package from the freezer, shake it first. If you feel or hear ice crystals, the contents were probably thawed and refrozen. Who would have known? This is a new tip for me too!
Last but not least, I don't want you to go home empty-handed, here is a recipe for LORD OF THE ONION RINGS. An average order at a fast-food joint is 450 calories and 25 grams of fat. This recipe is only 153 calories and 1 tiny gram of fat. I love onion rings so I am going to go ahead and try it without feeling guilty.
LORD OF THE ONION RINGS (1 serving)
1 large onion
1/2 cup Fiber One
1/4 cup fat-free liquid egg substitute
dash of salt
your choice.... add salt, pepper, or oregano, garlic powder, onion powder if you like
Preheat oven to 375 degrees. Coat baking sheet with cooking spray. Cut ends off of onion: remove outer layer. Cut onion in 1/2" wide slices and separate rings. Using a food processor, grind Fiber One to breadcrumb-like consistency. Mix in salt and optional spices. Fill a small bowl with egg substitute. One by one, coat each ring first in egg and then in Fiber One. Give each ring a shake after the egg bath. Evenly place rings on baking sheet. Bake 20-25 minutes, flipping rings over about halfway through using a pair of tongs.
Voila! Some inspirational thoughts for the day!
Friday 20 July 2012
MOMENT OF TRUTH
Grab an apple, sit down in your favourite chair outside the kitchen, put a pillow behind you and enjoy a good read. I hadn't done that for a while but it is inspirational. It isn't a bad idea to change it up once in a while. I spend far too much time at the kitchen table, whether it is eating, opening the mail or playing on my iPad.
Despite my best intentions, I sabotage my diet on a daily basis with that little sweet sugary treat that puts me into a non-stop snack binge. Then I try to negate the sugar with salty snacks. What is wrong with me? Like many people, it is not because I am not hard-working, smart and disciplined in other areas of my life, running the household, volunteering, multitasking, entertaining... but losing weight is perpetually difficult. It is the Oprah Paradox.
I go to Weight Watchers. I write it all down. I exercise and God knows I reward myself with a little retail therapy. I stock up on all the yummy low-cal snacks. I celebrate my successes, no matter how small. Like many people I am up a pound and down a pound. I am not losing but not gaining either. That may be another small success to celebrate... but I need to wait out my cravings. Apparently, they become less intense and less frequent if you don't give in. For me it is the first mini chocolate meringue that puts me over the top. Soon it becomes nine mini chocolate meringues... and then a couple of sour peach candies... and then I am so pissed off with my sweet tooth, I make myself a giant bowl of air-popped popcorn with no salt and the littlest of butter. In itself, each snack is okay. It is the over-indulgence that does me in. It sets off a chain reaction that leads to more belly fat.
I have even been snaffling a few of those sugar-free drinks. I know they aren't good for you and they are just a bunch of chemicals. I haven't checked Coke Zero but many of them are now sweetened with Truvia. Truvia's main ingredient is actually erythritol, a sugar alcohol that triggers digestive issues like bloat and cramping. Okay, so why am I allowing myself to get pulled into something that isn't good for you. It is a good question why I have let myself get sucked into my cravings.
Apparently, 75% of women with excess pounds have fat buildup in the liver. It is the chicken and egg syndrome. The original theory was that excess liver fat was the result of weight gain but maybe the opposite is true: Fatty liver is a key cause of weight struggles. The modern-day diet high in sugar and starchy carbohydrates, nutrient-poor and sugar-rich foods are a recipe for liver fat.
This is sick but true! Think of the yummy foie gras that is served at fancy restaurants. It is basically fat-laden duck liver. They take the ducks and they force-feed them starch, which turns into sugar. It's sugar that causes the liver to become inflamed and fatty. The same thing that happens to ducks happens to human livers.
Once the liver is fatty and inflamed, the body's ability to regulate weight is severely compromised.
The good news is fatty liver is totally possible to repair and heal. So how do you know if you have fatty liver?
Here are some of the symptoms... If two or more of these symptoms apply to you, you may want to clean up your diet and cut down on your starches and sugars.
Excess weight, especially in the belly area. 75% of overweight people and 85% to 100% of obese people have fatty liver.
Persistent fatigue. 73% of people with fatty liver report feeling generally run-down and 44% suffer from extreme daytime sleepiness.
Light-headiness, dizziness and weakness. 56% experience symptoms of dysfunction of the autonomic nervous system which regulates unconscious body movements.
Problems with memory and concentration. 50% have mild cognitive symptoms. 46% experience moderate to severe cognitive impairments.
Abdominal pain. 48% report a feeling of fullness or tenderness in the centre of upper-right part of the abdomen.
Skin discolouration. 12% have hyperpigmentation of the skin, with marks usually appearing on the neck, knuckles, elbows and knees.
The good news is you can repair and heal a fatty liver within four to eight weeks. People immediately feel better. They're less tired, they don't have cravings, their blood pressure goes down, their blood sugar goes down, their cholesterol goes down ...
Today I faced my moment of truth and I am going forward with liver-healing strategies. I have inspired myself and hopefully I am inspiring others as well.
Despite my best intentions, I sabotage my diet on a daily basis with that little sweet sugary treat that puts me into a non-stop snack binge. Then I try to negate the sugar with salty snacks. What is wrong with me? Like many people, it is not because I am not hard-working, smart and disciplined in other areas of my life, running the household, volunteering, multitasking, entertaining... but losing weight is perpetually difficult. It is the Oprah Paradox.
I go to Weight Watchers. I write it all down. I exercise and God knows I reward myself with a little retail therapy. I stock up on all the yummy low-cal snacks. I celebrate my successes, no matter how small. Like many people I am up a pound and down a pound. I am not losing but not gaining either. That may be another small success to celebrate... but I need to wait out my cravings. Apparently, they become less intense and less frequent if you don't give in. For me it is the first mini chocolate meringue that puts me over the top. Soon it becomes nine mini chocolate meringues... and then a couple of sour peach candies... and then I am so pissed off with my sweet tooth, I make myself a giant bowl of air-popped popcorn with no salt and the littlest of butter. In itself, each snack is okay. It is the over-indulgence that does me in. It sets off a chain reaction that leads to more belly fat.
I have even been snaffling a few of those sugar-free drinks. I know they aren't good for you and they are just a bunch of chemicals. I haven't checked Coke Zero but many of them are now sweetened with Truvia. Truvia's main ingredient is actually erythritol, a sugar alcohol that triggers digestive issues like bloat and cramping. Okay, so why am I allowing myself to get pulled into something that isn't good for you. It is a good question why I have let myself get sucked into my cravings.
Apparently, 75% of women with excess pounds have fat buildup in the liver. It is the chicken and egg syndrome. The original theory was that excess liver fat was the result of weight gain but maybe the opposite is true: Fatty liver is a key cause of weight struggles. The modern-day diet high in sugar and starchy carbohydrates, nutrient-poor and sugar-rich foods are a recipe for liver fat.
This is sick but true! Think of the yummy foie gras that is served at fancy restaurants. It is basically fat-laden duck liver. They take the ducks and they force-feed them starch, which turns into sugar. It's sugar that causes the liver to become inflamed and fatty. The same thing that happens to ducks happens to human livers.
Once the liver is fatty and inflamed, the body's ability to regulate weight is severely compromised.
The good news is fatty liver is totally possible to repair and heal. So how do you know if you have fatty liver?
Here are some of the symptoms... If two or more of these symptoms apply to you, you may want to clean up your diet and cut down on your starches and sugars.
Excess weight, especially in the belly area. 75% of overweight people and 85% to 100% of obese people have fatty liver.
Persistent fatigue. 73% of people with fatty liver report feeling generally run-down and 44% suffer from extreme daytime sleepiness.
Light-headiness, dizziness and weakness. 56% experience symptoms of dysfunction of the autonomic nervous system which regulates unconscious body movements.
Problems with memory and concentration. 50% have mild cognitive symptoms. 46% experience moderate to severe cognitive impairments.
Abdominal pain. 48% report a feeling of fullness or tenderness in the centre of upper-right part of the abdomen.
Skin discolouration. 12% have hyperpigmentation of the skin, with marks usually appearing on the neck, knuckles, elbows and knees.
The good news is you can repair and heal a fatty liver within four to eight weeks. People immediately feel better. They're less tired, they don't have cravings, their blood pressure goes down, their blood sugar goes down, their cholesterol goes down ...
Today I faced my moment of truth and I am going forward with liver-healing strategies. I have inspired myself and hopefully I am inspiring others as well.
Wednesday 18 July 2012
KEEN WOW?
I think quinoa is one of the most mispronounced words I have ever heard. People don't know what it is, how to cook it or if they would like it. But it is making a huge comeback in North America. "QUINOA" is actually pronounced "Keen-Wha". It is a South American ancient grain. Actually it is a seed of the goosefoot plant, a relative of leafy green vegetables like spinach and Swiss card. Once considered "the gold of the Incas", Aztec warriors used quinoa to increase their stamina.
It is a nutritional powerhouse. It has twice the protein of brown rice and contains all nine essential amino acids which are the nutritional building blocks that help form proteins and muscle and other tissue. So if you were stranded on a desert island, the one food you could live on is quinoa. I read recently that 9% of Canadians are vegetarian and this should really win a popularity contest amongst them.
All that protein plus tons of fibre make it a waist-watcher's dream, a diabetic's dream, and a cholesterol-lowering dream. It also contains a lot of magnesium that can help prevent high blood pressure and osteoporosis. As an added bonus, quinoa is gluten-free, ideal for those with Celiac disease or other grain sensitivities.
As I mentioned before Quinoa must be rinsed before using to remove the bitter outer coating. You can buy it prewashed or prerinsed but I would still put it in a mesh strainer or sieve and run cold water over it for about a minute.
Okay, so now I have made a Moroccan Quinoa Salad which I plan to serve tonight at a meeting at my house and will let you know the verdict. I tasted it and to me and my housekeeper, Edna is was tasty and perfect.
MOROCCAN QUINOA SALAD
designed for 6 but I think that would be a main course.
231 calories a serving or 6 points in Weight Watchers
1 cup uncooked quinoa well-rinsed
2 cups vegetable broth
1/4 cup dried blueberries (or currants if available)
1 tsp curry powder
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp liquid honey
1/2 tsp salt
1 small can of chickpeas, drained and rinsed
1/2 cup each finely chopped red bell pepper, grated carrots and diced cucumber
1/3 cup chopped green onions
2 tbsp olive oil
2 tbsp freshly squeezed lemon juice
2 tbsp minced fresh mint leaves
pepper if desired
Combine quinoa, broth, dried blueberries, curry, cumin, coriander, honey and salt in a medium pot. Bring to a boil. Reduce heat to low, cover and simmer for about 20-30 minutes or until quinoa has absorbed all the liquid and the seeds look like they popped. Remove from heat. Fluff with a fork and let cool in a mixing bowl. Stir in all remaining ingredients. Mix well and refrigerate for at least and hour or two.
All I have to say is Quinoa is Keen Wow!
It is a nutritional powerhouse. It has twice the protein of brown rice and contains all nine essential amino acids which are the nutritional building blocks that help form proteins and muscle and other tissue. So if you were stranded on a desert island, the one food you could live on is quinoa. I read recently that 9% of Canadians are vegetarian and this should really win a popularity contest amongst them.
All that protein plus tons of fibre make it a waist-watcher's dream, a diabetic's dream, and a cholesterol-lowering dream. It also contains a lot of magnesium that can help prevent high blood pressure and osteoporosis. As an added bonus, quinoa is gluten-free, ideal for those with Celiac disease or other grain sensitivities.
As I mentioned before Quinoa must be rinsed before using to remove the bitter outer coating. You can buy it prewashed or prerinsed but I would still put it in a mesh strainer or sieve and run cold water over it for about a minute.
Okay, so now I have made a Moroccan Quinoa Salad which I plan to serve tonight at a meeting at my house and will let you know the verdict. I tasted it and to me and my housekeeper, Edna is was tasty and perfect.
MOROCCAN QUINOA SALAD
designed for 6 but I think that would be a main course.
231 calories a serving or 6 points in Weight Watchers
1 cup uncooked quinoa well-rinsed
2 cups vegetable broth
1/4 cup dried blueberries (or currants if available)
1 tsp curry powder
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp liquid honey
1/2 tsp salt
1 small can of chickpeas, drained and rinsed
1/2 cup each finely chopped red bell pepper, grated carrots and diced cucumber
1/3 cup chopped green onions
2 tbsp olive oil
2 tbsp freshly squeezed lemon juice
2 tbsp minced fresh mint leaves
pepper if desired
Combine quinoa, broth, dried blueberries, curry, cumin, coriander, honey and salt in a medium pot. Bring to a boil. Reduce heat to low, cover and simmer for about 20-30 minutes or until quinoa has absorbed all the liquid and the seeds look like they popped. Remove from heat. Fluff with a fork and let cool in a mixing bowl. Stir in all remaining ingredients. Mix well and refrigerate for at least and hour or two.
All I have to say is Quinoa is Keen Wow!
Sunday 15 July 2012
BACK TO THE BASICS
There are some wonderful Canadian foods that are readily available but some people are afraid to cook them or just don't get them right.
So here we go. One thing I remember about travelling across Canada while I was a judge was the simplicity but great taste of the food. I remember travelling on a train to Sooke, B.C. where there are a lot of First Nations people. I was amazed at the log-rolling down the river... or is it up the river? It is hard to tell when you live in Toronto and used to city life. We were entertained in a way similar to the Olympics in Vancouver with the native peoples. But most of all I remember that a fire was built outside and a tepee type frame was built over the fire. Sides of salmon were pinned to the frame and cooked over the open fire. That was the best salmon I have ever eaten in my entire life and I wasn't sure why.
Now I know we can get that same flavour with Cedar Plank cooking, a tradition of the first nations of Canada for centuries. And who knows maybe it wasn't a cedar frame but cedar on the fire. I now know that when Natives settled in Canada the abundance of cedar wood caused them to use it in every aspect of daily life. Along Canada's coast the Natives found that as well as cedar, salmon was also an abundant resource; this resulted in a method of cooking that was so good it has lasted hundreds of years. Of course, there wasn't such a thing as farmed salmon so the Natives used wild salmon... which is still the best to use!
Here are the basics to Cedar Plank Wild Salmon. Soak you Cedar Plank and have your barbecue grill ready. Place salmon, skin side down on the Cedar Plank. Close lid and let smoke for 8-10 minutes until done. Glaze salmon with any remaining marinade and drizzle with lemon juice if desired.
There are are so many marinades you can use. I used vegetable oil, soy sauce, Bourbon, ginger and garlic, brown sugar and ground pepper. But you can use a bought sauce like sesame ginger.
I served it cold the next day and it still had the fresh, slightly smoky taste.
Ok, so that is my salmon ditty. Now onto quinoa. People aren't all quite into it yet. It is an ancient grain and probably healthier than rice but it is cooked in the similar way. So here it is. I use 1/2 cup of any kind of raw quinoa to 2 1/4 cups of water. Place quinoa in a fine mesh strainer. Wash under cool water for a few minutes.... just like rice. Quinoa needs to be rinsed or it tastes dirty. In a medium saucepan place rinsed quinoa, water and 1/2 teaspoon salt. Place over medium heat and bring to a boil. Cover, decrease the heat, and simmer for 25 to 30 minutes. White rice I do a little less and brown rice I do a little more.
Last but not least, make your weekend mornings delicious by the addition of flavoured butters to warm scones or even toast. For Cinnamon-honey butter mix 1/2 cup unsalted butter, softened, 2 tbsp. of wildflower honey or any honey you have, and 1/4 teaspoon ground cinnamon. In a small bowl, beat the ingredients until light and fluffy.
Now if you want something more savoury, try Hazelnut Butter. It would work well on your Cedar Planked salmon. So use 1/2 pound butter, 1/4 lb. hazelnuts and 2 tbsp. shallots. Toast hazelnuts, and remove the outer husks. Place in food processor and grind to a fine mince. Peel and chop shallots to a fine mince. Soften the butter to room temperature. Place in a mixing bowl and whip the butter until light and creamy. Add in the minced shallots and hazelnuts.
Butters can be made ahead and refrigerated for several days. When ready to use, soften to a creamy consistency.
These recipes are so simple and people will think you are a great chef.
So here we go. One thing I remember about travelling across Canada while I was a judge was the simplicity but great taste of the food. I remember travelling on a train to Sooke, B.C. where there are a lot of First Nations people. I was amazed at the log-rolling down the river... or is it up the river? It is hard to tell when you live in Toronto and used to city life. We were entertained in a way similar to the Olympics in Vancouver with the native peoples. But most of all I remember that a fire was built outside and a tepee type frame was built over the fire. Sides of salmon were pinned to the frame and cooked over the open fire. That was the best salmon I have ever eaten in my entire life and I wasn't sure why.
Now I know we can get that same flavour with Cedar Plank cooking, a tradition of the first nations of Canada for centuries. And who knows maybe it wasn't a cedar frame but cedar on the fire. I now know that when Natives settled in Canada the abundance of cedar wood caused them to use it in every aspect of daily life. Along Canada's coast the Natives found that as well as cedar, salmon was also an abundant resource; this resulted in a method of cooking that was so good it has lasted hundreds of years. Of course, there wasn't such a thing as farmed salmon so the Natives used wild salmon... which is still the best to use!
Here are the basics to Cedar Plank Wild Salmon. Soak you Cedar Plank and have your barbecue grill ready. Place salmon, skin side down on the Cedar Plank. Close lid and let smoke for 8-10 minutes until done. Glaze salmon with any remaining marinade and drizzle with lemon juice if desired.
There are are so many marinades you can use. I used vegetable oil, soy sauce, Bourbon, ginger and garlic, brown sugar and ground pepper. But you can use a bought sauce like sesame ginger.
I served it cold the next day and it still had the fresh, slightly smoky taste.
Ok, so that is my salmon ditty. Now onto quinoa. People aren't all quite into it yet. It is an ancient grain and probably healthier than rice but it is cooked in the similar way. So here it is. I use 1/2 cup of any kind of raw quinoa to 2 1/4 cups of water. Place quinoa in a fine mesh strainer. Wash under cool water for a few minutes.... just like rice. Quinoa needs to be rinsed or it tastes dirty. In a medium saucepan place rinsed quinoa, water and 1/2 teaspoon salt. Place over medium heat and bring to a boil. Cover, decrease the heat, and simmer for 25 to 30 minutes. White rice I do a little less and brown rice I do a little more.
Last but not least, make your weekend mornings delicious by the addition of flavoured butters to warm scones or even toast. For Cinnamon-honey butter mix 1/2 cup unsalted butter, softened, 2 tbsp. of wildflower honey or any honey you have, and 1/4 teaspoon ground cinnamon. In a small bowl, beat the ingredients until light and fluffy.
Now if you want something more savoury, try Hazelnut Butter. It would work well on your Cedar Planked salmon. So use 1/2 pound butter, 1/4 lb. hazelnuts and 2 tbsp. shallots. Toast hazelnuts, and remove the outer husks. Place in food processor and grind to a fine mince. Peel and chop shallots to a fine mince. Soften the butter to room temperature. Place in a mixing bowl and whip the butter until light and creamy. Add in the minced shallots and hazelnuts.
Butters can be made ahead and refrigerated for several days. When ready to use, soften to a creamy consistency.
These recipes are so simple and people will think you are a great chef.
Saturday 14 July 2012
POSITIVE SELF-TALK
Sometimes it isn't about want we eat, it is about what we think or what we feel. Regardless of what we are told, support is just that. It is just support but ultimately we are in charge of ourselves. Nobody can care more about you that you. So you have to believe in yourself. We are the only ones that really sabotage our efforts. There is a definite benefit to positive self-talk.
The Olympics are about to start. Each athlete has to go through gruelling workouts both mentally and physically. The coach can only take them so far. The rest has to be within themselves. After all, they are seeking to be the best in the world not just good enough... or next week will be better. They have each made a commitment to themselves to make them the best that they can be.
That goes for each of us whether it is fear, worry, disappointment or any other negative thoughts.
Positive thoughts bring success to your mental well-being. You are your own best friend but you can also be your own worst enemy.
Make a commitment to be kind to yourself. Surround yourself with positive thinkers. We have all met toxic people that bring us down. Fortunately, I personally don't have any at this moment. It is all within oneself. Mind over matter as Roger Bannister, Olympian runner believed. He managed to keep his heart-rate down and overcome many obstacles. You are what you eat, as Adele Davis used to say but you are also what you think.
Today I was awarded a Bravo Sticker at Weight Watchers just for challenging the group and the leader. I am trying to seek more out of the meetings to help encourage me. You can get the inspiration and good wishes from others. That is why I joined Weight Watchers but ultimately it can only be your trip through life and you have to decide how well you ride the roller coaster.
The Olympics are about to start. Each athlete has to go through gruelling workouts both mentally and physically. The coach can only take them so far. The rest has to be within themselves. After all, they are seeking to be the best in the world not just good enough... or next week will be better. They have each made a commitment to themselves to make them the best that they can be.
That goes for each of us whether it is fear, worry, disappointment or any other negative thoughts.
Positive thoughts bring success to your mental well-being. You are your own best friend but you can also be your own worst enemy.
Make a commitment to be kind to yourself. Surround yourself with positive thinkers. We have all met toxic people that bring us down. Fortunately, I personally don't have any at this moment. It is all within oneself. Mind over matter as Roger Bannister, Olympian runner believed. He managed to keep his heart-rate down and overcome many obstacles. You are what you eat, as Adele Davis used to say but you are also what you think.
Today I was awarded a Bravo Sticker at Weight Watchers just for challenging the group and the leader. I am trying to seek more out of the meetings to help encourage me. You can get the inspiration and good wishes from others. That is why I joined Weight Watchers but ultimately it can only be your trip through life and you have to decide how well you ride the roller coaster.
Sunday 8 July 2012
Natural vs. Processed
Well, after a few weeks, I have returned to Weight Watchers. I am still at a standstill but was gratified to know the the Chief guy and CEO of Weight Watchers took years of on and off the roller coaster to get where he is today. He has just published a book called "Weight Loss Boss" by David Kirchoff which is definitely going to be on my reading list. As much as I feel that I should not be giving advice since I haven't got my weight under control, I am inspired by my colleagues in the same boat.
Over the year, I have kept off 20 lbs. or so. My clothes fit differently and my wardrobe is smaller since I have had to purge the ones that didn't fit even though I have shopped to replace some of them.
I am not there yet but I still feel the same about some of the adages I have proposed over the past year. One of them, if how I feel about fake foods. I zip my lip when I line up to get weighed in and other members are carrying armloads of supplies that are bought for treats. These light-weight boxes filled with air, fake sugar, puffed up snacks and fake flavouring are a boon to Weight Watchers bottom line but I am not sure that they are very good for you or doing anything for the line around your bottom. They even promote the sales of such fluff by walking around the line, offering up free tastes of their latest product. They are 90% packaging, 10% fluff and 0% nutrition but they aren't selling them to be nutritious. They are selling them to make money. I listen to the folks in the lineup, primarily women, talk about the fact that they are only 3 points for a package. Well if fruit and veggies are free and zero points, why would you waste your points on their stuff when you can do better.
And.... by the way, Americans are projected to spend about $70 million on weight-loss products this year.
You can eat fruits with natural sugar in it and they have zero points. However, if you eat a teaspoon of sugar that is 1 point... and then the crap they are selling for $8 a box are 3 points. Am I losing the concept or are they? My husband picked up a nectarine from the fruit bowl yesterday and said wasn't it loaded with sugar? I said that sugar in the nectarine was natural sugar as apposed to processed. He asked what was the difference. The difference is how our bodies process natural sugar. I don't think your body knows what to do with the chemical stuff. So here is some of the good stuff you can eat and be healthier too. These are affordable foods from the supermarket that are super-effective at fighting hunger, boosting your metabolism and helping you get slim!
BLUEBERRIES (0 points)
Apparently if you eat blueberries you will automatically eat 10% less without feeling deprived, the journal Food Chemistry reports. Researchers believe that anthocyanins... compounds that give the berry its natural purple pigment, actually trick your body into thinking you've eaten more than you have, so you feel fuller longer and are less likely to snack.
CHEESE
Now don't get your shirt in a knot because of the high fat content and calories in cheese. Women who ate a piece of full-fat cheese daily were less likely to gain weight than those who had stuck to the low-fat variety... and I am now quoting The American Journal of Clinical Nutrition.
APPLES (0 points)
There is some thought that if you eat an apple prior to a meal you may eat up to 200 fewer calories each day. I don't know if that is true but it is worth a try. The concept is due to the high water content and low calorie density so it fills you up without bulking you up. Plus, they are full of soluble fibre that takes your body longer to digest.
EGGS (2 points each)
I always thought of it as the perfect food... as well as milk. So here is a new thought. Dieters eating two eggs for breakfast lost 65% more weight than those eating a bagel breakfast! Credit goes to protein's ability to keep your blood sugar steady.
COFFEE (0 points... it is what you add to it that increases that)
Ahhhhh! Coffee... I love it. Said it before and will say it again. Coffee's supply of caffeine and unique antioxidant compounds stimulates your nervous system and increases your heart rate. What's more, sipping the brew makes you less likely to suffer from blue moods and less likely to develop depression... and the more upbeat you feel, the more likely you are to skip fattening comfort foods!
WATER (0 points)
My sons and daughters-in-law are wonderful about drinking the stuff. German researchers found that drinking 16 oz. of water bumps up your metabolic rate by 30% in an hour afterwards. That is huge.
GRASS-FED BEEF (2 points per ounce)
People in Argentina eat about 47 more pounds of beef per person a year than we do, yet they are less likely to be overweight. Why? The beef they eat is grass-fed. My friend, Shane, who has Paradise Farms will be pleased to hear that since his cattle are grass-fed. Grass-fed beef contains up to 33% less fat than the usual grain-fed beef that most North Americans consume according to the Journal of Animal Science. Plus it has fewer calories and more nutrients, such as Vitamin E and omega-3 fatty acids, which keep your metabolism up.
OLIVE OIL (1 point per tsp.)
Don't worry about the high fat of olive oil. It is super-rich in oleic acid, a fatty acid that converts to a particular hormone in the intestine responsible for sending the "I'm full", signal to your brain. Other top sources of oleic acid include avocados, nuts, seeds, canola oil and grape seed oil. If you are going to chalk up points, they might as well work for you instead of empty calories.
LEAFY GREENS (0 points)
Lots of benefits to them... like revving your metabolism especially spinach and kale. Leafy greens counteract acidosis, a natural metabolic process that triggers muscle wasting as we age, by neutralizing acids formed by other foods.
Anyway, these are some of the ways that you can eat yourself thin in a healthier way than the junk food, Weight Watchers treats! Shhhh! Don't tell them they said it.
Over the year, I have kept off 20 lbs. or so. My clothes fit differently and my wardrobe is smaller since I have had to purge the ones that didn't fit even though I have shopped to replace some of them.
I am not there yet but I still feel the same about some of the adages I have proposed over the past year. One of them, if how I feel about fake foods. I zip my lip when I line up to get weighed in and other members are carrying armloads of supplies that are bought for treats. These light-weight boxes filled with air, fake sugar, puffed up snacks and fake flavouring are a boon to Weight Watchers bottom line but I am not sure that they are very good for you or doing anything for the line around your bottom. They even promote the sales of such fluff by walking around the line, offering up free tastes of their latest product. They are 90% packaging, 10% fluff and 0% nutrition but they aren't selling them to be nutritious. They are selling them to make money. I listen to the folks in the lineup, primarily women, talk about the fact that they are only 3 points for a package. Well if fruit and veggies are free and zero points, why would you waste your points on their stuff when you can do better.
And.... by the way, Americans are projected to spend about $70 million on weight-loss products this year.
You can eat fruits with natural sugar in it and they have zero points. However, if you eat a teaspoon of sugar that is 1 point... and then the crap they are selling for $8 a box are 3 points. Am I losing the concept or are they? My husband picked up a nectarine from the fruit bowl yesterday and said wasn't it loaded with sugar? I said that sugar in the nectarine was natural sugar as apposed to processed. He asked what was the difference. The difference is how our bodies process natural sugar. I don't think your body knows what to do with the chemical stuff. So here is some of the good stuff you can eat and be healthier too. These are affordable foods from the supermarket that are super-effective at fighting hunger, boosting your metabolism and helping you get slim!
BLUEBERRIES (0 points)
Apparently if you eat blueberries you will automatically eat 10% less without feeling deprived, the journal Food Chemistry reports. Researchers believe that anthocyanins... compounds that give the berry its natural purple pigment, actually trick your body into thinking you've eaten more than you have, so you feel fuller longer and are less likely to snack.
CHEESE
Now don't get your shirt in a knot because of the high fat content and calories in cheese. Women who ate a piece of full-fat cheese daily were less likely to gain weight than those who had stuck to the low-fat variety... and I am now quoting The American Journal of Clinical Nutrition.
APPLES (0 points)
There is some thought that if you eat an apple prior to a meal you may eat up to 200 fewer calories each day. I don't know if that is true but it is worth a try. The concept is due to the high water content and low calorie density so it fills you up without bulking you up. Plus, they are full of soluble fibre that takes your body longer to digest.
EGGS (2 points each)
I always thought of it as the perfect food... as well as milk. So here is a new thought. Dieters eating two eggs for breakfast lost 65% more weight than those eating a bagel breakfast! Credit goes to protein's ability to keep your blood sugar steady.
COFFEE (0 points... it is what you add to it that increases that)
Ahhhhh! Coffee... I love it. Said it before and will say it again. Coffee's supply of caffeine and unique antioxidant compounds stimulates your nervous system and increases your heart rate. What's more, sipping the brew makes you less likely to suffer from blue moods and less likely to develop depression... and the more upbeat you feel, the more likely you are to skip fattening comfort foods!
WATER (0 points)
My sons and daughters-in-law are wonderful about drinking the stuff. German researchers found that drinking 16 oz. of water bumps up your metabolic rate by 30% in an hour afterwards. That is huge.
GRASS-FED BEEF (2 points per ounce)
People in Argentina eat about 47 more pounds of beef per person a year than we do, yet they are less likely to be overweight. Why? The beef they eat is grass-fed. My friend, Shane, who has Paradise Farms will be pleased to hear that since his cattle are grass-fed. Grass-fed beef contains up to 33% less fat than the usual grain-fed beef that most North Americans consume according to the Journal of Animal Science. Plus it has fewer calories and more nutrients, such as Vitamin E and omega-3 fatty acids, which keep your metabolism up.
OLIVE OIL (1 point per tsp.)
Don't worry about the high fat of olive oil. It is super-rich in oleic acid, a fatty acid that converts to a particular hormone in the intestine responsible for sending the "I'm full", signal to your brain. Other top sources of oleic acid include avocados, nuts, seeds, canola oil and grape seed oil. If you are going to chalk up points, they might as well work for you instead of empty calories.
LEAFY GREENS (0 points)
Lots of benefits to them... like revving your metabolism especially spinach and kale. Leafy greens counteract acidosis, a natural metabolic process that triggers muscle wasting as we age, by neutralizing acids formed by other foods.
Anyway, these are some of the ways that you can eat yourself thin in a healthier way than the junk food, Weight Watchers treats! Shhhh! Don't tell them they said it.
Monday 25 June 2012
LESS-AGNA: a fungi to be around
Unghi Munghi Chicka Chicka Fungi... it was just a game when I was small jungling balls. And when I grew older, we had mushrooms but not to the extent we eat them today. Maybe they weren't readily available. I really don't know. It was just sort a side dish to steak at a steak house. It was also believed that they had no nutritional value. It is only of late that we learnt more about them. We were also taught never to pick wild mushrooms. They look like the good ones but may not be. Last week I noticed I had beds of large mushrooms under the spruce trees. I asked my gardener if they were edible and he said no. They must have grown out of the fertilizer he used. Now there is much ado about mushrooms now that red meat is out, the fat's way down and spiced up, grilled and roasted portobellos have the taste and texture of a thick, juicy steak so you better leave shroom for seconds.
For years, especially when the kids were small, I made a vegetarian lasagna that the kids really loved. Times have changed and I am now trying to cut the calories by adding more vegetables and roasting them in the oven first for flavour. As well I am using Olivieri, whole grain, ready-to-cook, lasagna sheets. I also add a little balsamic vinegar instead of sugar.
Also, light ricotta cheese is often the choice of the newer cooks and chefs so I am doing a combination of the old 1% Nordica small curd cottage cheese and new light and smooth Ricotta. But the hugest of ingredients has to be the large amount of Portobello mushrooms in this "Less-Agna" dish.
A word about Portobello mushrooms... they are actually just overgrown cremini mushrooms. They are an excellent meat substitute for all kinds of dishes. The Portobello also contains powerful phytonutrients, such as recently discovered lentinan, which seems to protect our DNA from damage. In short, they reduce the risk of cancer.
My go to spices were the typical Italian mixture of basil, thyme and oregano. I still like that although Rosemary has made a big rise, my taste buds find that it is used in too large quantities and over power the dish. I also used to make my own pasta sauce very simply with whole canned tomatoes and onions, garlic and Italian spices and salt and pepper. It was simple and tasty but often runny.
Now I use bought, prepared pasta sauce. There are so many kinds out there, you just have to find your favourite.
I didn't use parsley then either but maybe it negates the bad breath from the onions. It is like nature's mouthwash". It's odour-absorbing chlorophyll will freshen your breath plus it has diuretic properties which will help you beat the bloat so your little black dress will zip up without a hitch or you won't have to wear the elastic-waisted pants ... lovingly called her "eating pants" by a friend of mine.
LESS-AGNA IS A FUNGI TO BE AROUND
makes 8 servings. 353 calories, 9.1 g total fat, 23 g protein, 47 g carbohydrate, 3 g fiber, 19 mg cholesterol, 629 mg sodium
ingredients
3 to 5 cups of portobello mushrooms cut in chunks
2 medium zucchini unpeeled, cut into 8ths and sliced about 1/2" pieces
1 large red pepper and 1 large yellow bell pepper, seeded and chopped
1 large red onion thinly sliced then chopped
1 tbsp. Olive oil
2 tsp minced garlic
1 tsp balsamic vinegar
1 tablespoon of mixed Italian spices
1 400 g container of part-skim ricotta cheese
1 500 g container of Nordica 1% cottage cheese
1/3 cup of minced fresh parsley (although I used scissors and give it a hair cut)
1/4 cup of grated Parmesan or Asiago Cheese
1 large egg
1 package of fresh Olivieri Whole Grain Lasagna sheets
3 cups of your favourite low-sodium tomato past sauce
1 and 1/2 cups of packed shredded light mozzarella cheese
method
1. spray a large roasting pad with cooking spray. add mushrooms, zucchini, bell peppers, onion, olive oil, garlic, vinegar, and Italian spices, salt and pepper. Mix well, until vegetables are coated with seasonings. Roast, uncovered at 400 degrees for 25 minutes, stirring halfway through cooking time.
2. while vegetables are roasting, prepare cheese filling and if you are using a pasta that requires pre-cooking, do it now. in a medium bowl, combine ricotta and cottage cheeses, 1/3 cup parsley, parmesan or asiago cheeses, and egg. Mix well.
3. to assemble Less-Agna, spray a 9 x 13 inch baking dish with cooking spray. spread 1/4 cup of pasta sauce over bottom of pan. Arrange lasagna noodles, spread 1/2 cheese filling over the noodles, followed by 1/3 of the roasted vegetables. Sprinkle vegetables with 1/3 of the mozzarella. Repeat layering: noodles,other half of the cheese filling, 1/3 of the roasted vegetables followed by 1/3 of the mozzarella cheese. Last layer: noodles, pasta sauce and remaining roasted vegetables.
sprinkle with remaining mozzarella cheese.
4. bake at 400 F for 35 minutes. Remove lasagna from oven. let cool for 10 minutes before serving.
For years, especially when the kids were small, I made a vegetarian lasagna that the kids really loved. Times have changed and I am now trying to cut the calories by adding more vegetables and roasting them in the oven first for flavour. As well I am using Olivieri, whole grain, ready-to-cook, lasagna sheets. I also add a little balsamic vinegar instead of sugar.
Also, light ricotta cheese is often the choice of the newer cooks and chefs so I am doing a combination of the old 1% Nordica small curd cottage cheese and new light and smooth Ricotta. But the hugest of ingredients has to be the large amount of Portobello mushrooms in this "Less-Agna" dish.
A word about Portobello mushrooms... they are actually just overgrown cremini mushrooms. They are an excellent meat substitute for all kinds of dishes. The Portobello also contains powerful phytonutrients, such as recently discovered lentinan, which seems to protect our DNA from damage. In short, they reduce the risk of cancer.
My go to spices were the typical Italian mixture of basil, thyme and oregano. I still like that although Rosemary has made a big rise, my taste buds find that it is used in too large quantities and over power the dish. I also used to make my own pasta sauce very simply with whole canned tomatoes and onions, garlic and Italian spices and salt and pepper. It was simple and tasty but often runny.
Now I use bought, prepared pasta sauce. There are so many kinds out there, you just have to find your favourite.
I didn't use parsley then either but maybe it negates the bad breath from the onions. It is like nature's mouthwash". It's odour-absorbing chlorophyll will freshen your breath plus it has diuretic properties which will help you beat the bloat so your little black dress will zip up without a hitch or you won't have to wear the elastic-waisted pants ... lovingly called her "eating pants" by a friend of mine.
LESS-AGNA IS A FUNGI TO BE AROUND
makes 8 servings. 353 calories, 9.1 g total fat, 23 g protein, 47 g carbohydrate, 3 g fiber, 19 mg cholesterol, 629 mg sodium
ingredients
3 to 5 cups of portobello mushrooms cut in chunks
2 medium zucchini unpeeled, cut into 8ths and sliced about 1/2" pieces
1 large red pepper and 1 large yellow bell pepper, seeded and chopped
1 large red onion thinly sliced then chopped
1 tbsp. Olive oil
2 tsp minced garlic
1 tsp balsamic vinegar
1 tablespoon of mixed Italian spices
1 400 g container of part-skim ricotta cheese
1 500 g container of Nordica 1% cottage cheese
1/3 cup of minced fresh parsley (although I used scissors and give it a hair cut)
1/4 cup of grated Parmesan or Asiago Cheese
1 large egg
1 package of fresh Olivieri Whole Grain Lasagna sheets
3 cups of your favourite low-sodium tomato past sauce
1 and 1/2 cups of packed shredded light mozzarella cheese
method
1. spray a large roasting pad with cooking spray. add mushrooms, zucchini, bell peppers, onion, olive oil, garlic, vinegar, and Italian spices, salt and pepper. Mix well, until vegetables are coated with seasonings. Roast, uncovered at 400 degrees for 25 minutes, stirring halfway through cooking time.
2. while vegetables are roasting, prepare cheese filling and if you are using a pasta that requires pre-cooking, do it now. in a medium bowl, combine ricotta and cottage cheeses, 1/3 cup parsley, parmesan or asiago cheeses, and egg. Mix well.
3. to assemble Less-Agna, spray a 9 x 13 inch baking dish with cooking spray. spread 1/4 cup of pasta sauce over bottom of pan. Arrange lasagna noodles, spread 1/2 cheese filling over the noodles, followed by 1/3 of the roasted vegetables. Sprinkle vegetables with 1/3 of the mozzarella. Repeat layering: noodles,other half of the cheese filling, 1/3 of the roasted vegetables followed by 1/3 of the mozzarella cheese. Last layer: noodles, pasta sauce and remaining roasted vegetables.
sprinkle with remaining mozzarella cheese.
4. bake at 400 F for 35 minutes. Remove lasagna from oven. let cool for 10 minutes before serving.
Sunday 24 June 2012
TO EAT OR NOT TO EAT
I was pretty controlled yesterday knowing that I had a party at night. This was a wonderful venue of hundreds of acres off a dirt road in Caledon and leading up to a house that looked like The Palace of Versailles. Even there I managed to eat within reason but the continual refilling of my wine glass paid toll on my tummy today.
It is interesting looking around at the people. I doubt that any of them overate. Cheryl Hickey from entertainment TV fame looking absolutely ravishing. I happened to be behind her at the buffet table. I was carefully taking lots of cooked green vegetables and a few slices of filet of beef. She took 3 small slices of lettuce. I asked it that was it and she answered, yep.... just air and water. There is no question she looked amazing and I thought how difficult it would have been for me to do that.
I was reading a tip in the Weight Watchers guide yesterday that says "if it doesn't taste that good, don't eat it".... meanwhile the opposite is true too... "if it tastes too good, don't eat it.... because it is probably laden with fat, sugar and/or calories". So what is left. I still believe in moderation. It isn't overnight weight loss though!
It is interesting looking around at the people. I doubt that any of them overate. Cheryl Hickey from entertainment TV fame looking absolutely ravishing. I happened to be behind her at the buffet table. I was carefully taking lots of cooked green vegetables and a few slices of filet of beef. She took 3 small slices of lettuce. I asked it that was it and she answered, yep.... just air and water. There is no question she looked amazing and I thought how difficult it would have been for me to do that.
I was reading a tip in the Weight Watchers guide yesterday that says "if it doesn't taste that good, don't eat it".... meanwhile the opposite is true too... "if it tastes too good, don't eat it.... because it is probably laden with fat, sugar and/or calories". So what is left. I still believe in moderation. It isn't overnight weight loss though!
Saturday 23 June 2012
Vacation State of Mind
As I sat in my kitchen drinking my second cup of coffee with 2 of my mini bananaberry bran muffins, I realized I was not going to Weight Watchers to weigh in today. The same 2 pounds are up and down now for months and I am going to have to review how to deal with it. Perhaps, I am not inspired by the meetings there anymore. Perhaps, dieting is not on the top of my radar screen. Whatever it is, I will seek out a new modus operendi. After about a year of walking the walk and following the rules ... on and off, I know the rules of engagement... It is just keeping to it that seems to be the problem.
You must have heard that eating can be an emotional thing. I never really thought about it that way. I love to party. I eat when I am happy and if I am so upset that I can't eat, I make up for it when the problems have been solved. By yesterday, I realized I was in a vacation state of mind. It is late June and Herbie Fund has had one event after another. On the personal level I hosted a baby naming, a birthday party and a Father's Day event all on the same weekend. All through this last 3 month event period, it was mandatory to keep very organized and to my own credit, each event was a success.
You might ask what is a vacation state of mind. It is a let down period where you just go aaaahhhhh, similar to what some people feel when they go to the cottage. The ratrace is behind you and you chill with a glass a wine, some good friends and some snacks before eating that you probably don't need. I can hear people saying right now... so what is wrong with that! We all need some downtime sometime.
And truthfully, dieting can be somewhat challenging. It has to be your main focus. It is the you first theory. I am a make everyone else happy type of person and don't often put myself first.
So what am I going to do today that will be a beginning to put me on to the right track. Let's see what is on my agenda this weekend. Some people will be sitting by the lake in a Muskoka chair with a glass of wine and some good friends, sipping away while watching the movement on the lake.
That isn't really my vacation mode. I will be going to Caledon tonight though for a birthday party of a well-known news anchor friend. Tomorrow it is the Queen's Plate and lunch in the club house at Woodbine Racetrack. Those events are always challenging.
So I think I will start with my go-to plan of clearing away clutter or chopping veggies.
Both are therapeutic about putting ones life in order. I like the vacation state of mind for a change, I just have enjoy it with a little more control.
You must have heard that eating can be an emotional thing. I never really thought about it that way. I love to party. I eat when I am happy and if I am so upset that I can't eat, I make up for it when the problems have been solved. By yesterday, I realized I was in a vacation state of mind. It is late June and Herbie Fund has had one event after another. On the personal level I hosted a baby naming, a birthday party and a Father's Day event all on the same weekend. All through this last 3 month event period, it was mandatory to keep very organized and to my own credit, each event was a success.
You might ask what is a vacation state of mind. It is a let down period where you just go aaaahhhhh, similar to what some people feel when they go to the cottage. The ratrace is behind you and you chill with a glass a wine, some good friends and some snacks before eating that you probably don't need. I can hear people saying right now... so what is wrong with that! We all need some downtime sometime.
And truthfully, dieting can be somewhat challenging. It has to be your main focus. It is the you first theory. I am a make everyone else happy type of person and don't often put myself first.
So what am I going to do today that will be a beginning to put me on to the right track. Let's see what is on my agenda this weekend. Some people will be sitting by the lake in a Muskoka chair with a glass of wine and some good friends, sipping away while watching the movement on the lake.
That isn't really my vacation mode. I will be going to Caledon tonight though for a birthday party of a well-known news anchor friend. Tomorrow it is the Queen's Plate and lunch in the club house at Woodbine Racetrack. Those events are always challenging.
So I think I will start with my go-to plan of clearing away clutter or chopping veggies.
Both are therapeutic about putting ones life in order. I like the vacation state of mind for a change, I just have enjoy it with a little more control.
Friday 1 June 2012
Sunday 27 May 2012
FOR EVERYTHING THERE IS A SEASONING
Hump day is Wednesday. That is when everything that was in overdrive starts to simmer down and by Thursday people are in the bars and by Friday they have let down their guard. If you don't believe me, watch for it. That works the same way with dieting for me. It seems like I am making dinner or going out to dinner on Thursday and Friday and am not eating alone. I end up gaining what I had lost from Monday to Wednesday.
I checked in at Weight Watchers and was really surprised and enlightened about the subject of spicing up your cooking. When I barbecue chicken or beef, I am using Montreal Steak spice or Montreal Chicken spice. It works out that both have a high sodium count. On top of that, there is nothing like a little ketchup, mustard and relish with the burgers. That may well be my downfall.
Current dietary guidelines call for a daily max of 2,300 mg of sodium but ideally no more thant 1,500 mg. I thought I shopped smart and don't buy many processed foods that are in a package. However, I do buy the local deli's homemade soups and one I love in the summer is Daiter's gazpacho but even to me it tastes salty. And when I cook, I am using spices but I never bothered to check the sodium content of those spices.
So to start with I went to the grocery store. I purged the older spices and bought ones with Applewood smoke, chipotle pepper and mesquite, all of which were like 50 - 60 mg of sodium per teaspoon.
Then I considered the ketchup and bought low sodium salsa instead. I haven't used mayo in ages but checked out the Hellman's low-fat option and found it was way lower in sodium than many bottled dressings. It was never the problem that I didn't buy fresh, whole foods but I was killing them with my spicy kindess of the wrong sort.
These are some of my favourite spices that I am going to use more: basil, cinnamon, ginger, horseradish, Italian seasoning, Jalapeno peppers, mint, nutmeg, wasabi, yogurt and za'tar. I will retrain my taste buds. Research suggestes that if you cut back on salt over serveral weeks, your taste buts start perceiving lower levels as salty enough.
Now I didn't get a medal for my prowess in cooking, eating knowing everything about diets.
However, I did receive it last week in a ceremony at the Lawn Tennis Club hosted by Senator Art Eggleton for my service to Canada.
QUEEN'S 60TH ANNIVERSARY MEDAL
The medal I am now working on is a personal achievement of a healthy lifesstyle, weight loss and just ot look better.
Sunday 13 May 2012
Eating out on Mother's Day
Do restaurants take advantage on people on Mother's Day? Definitely, I say. My son, Noah booked the new restaurant at The Trump for 14 people on Mother's Day. Just over a week prior he was advised it would cost $1,400 for 8 adults and 6 kids. They had now changed their format to buffet and if you didn't give your credit card prior, your reservation would not be held. Well, Noah decided that he would book somewhere else and didn't notify them because they weren't going to acknowledge his reservation without his credit card anyway. At 10:23 a.m. he had a rude message saying he was 23 minutes late... it goes on but where do restaurants get off on being rude? Is there such an overwhelming demand that they can offer poor service and still get customers. It appears so.
The alternate restaurant chosen was Terroni. The food was very good but the snobbery was intolerable. With 6 kids under 7 years old, we asked for butter with the bread. The waitress went back to the kitchen and came back empty-handed saying that they didn't offer butter with bread...and they don't have any. Can you imagine, an Italian restaurant that didn't have butter in their kitchen? Can you imagine ANY restaurant without butter in their kitchen?
Secondly, Paul and I were the first to arrive. I was really looking forward to a skim milk latte but they only have 3.5% milk or whole milk. Now, it is true that some European restaurants don't have skim milk but most will at least have 2%.
We already knew, that this restaurant did not serve its pizza cut. You had to cut it yourself. We joked we should have brought our pizza cutter.
Okay, let's go forward. There are not possible changes to the menu. My daughter-in-law, Melinn asked for a Caprese salad with grilled chicken breast on the side. Unfortunately, Terroni doesn't have chicken. There was a Cornish hen on the menu but made their way and it certainly wasn't even offered to her. When her Caprese salad arrived, it had zero dressing. When she asked for Balsamic she was told they didn't make it that way.... NO BALSAMIC... NO OIL... NO DRESSING. And they said they didn't have Balsamic in the kitchen. Another waiter passed and we asked him and got the same answer. So my son sarcastically asked for Balsamic and the waiter rudely replied "you know the answer". Now my other daughter-in-law, Erica had a mushroom salad and it had Balsamic so it was decided to ask for Balsamic for her salad. Well, that seemed okay. They could do that. The poor waitress came back with the Balsamic and in tears. The kitchen people must have given her shit. For the rest of the meal she had someone replace her. By the end of the meal, before we left, she returned to say good-bye, with her eyes red and swollen.
I don't care how good the food is or how great the chef is, it is intolerable to be so arrogant as to say you eat the food my way or the highway. Consequently, we won't be going back there.
I laugh to myself as I read Weight Watchers weekly flyer. The topic this last week was dining-out do's and don'ts. It says "Have it your way. Don't be shy about asking questions and making requests". In this case we asked for butter because of the children but you should be able to ask for no butter, grilled instead of fried, sauce on the side, double veggie, etc. It goes on to quote one of the leaders who says "I've been amazed and pleased that waiters do what I ask without hesitation". Well, I guess she isn't eating out at the restaurants I have and she certainly didn't go out on Mother's Day.
Sunday 15 April 2012
BACK TO THE DRAWING BOARD
Well, I have been off of Weight Watchers for a couple of weeks and not tracking. I have been up and down a couple of pounds but now it is time to get serious again. In my case, I don't eat the same every meal, I entertain a lot and am entertained a lot. The last couple of weeks of being off the wagon are primarily because of Passover and then I visited my newest granddaughter, Bardot Sadie Godfrey in New York for 4 days. Of course, having a beautiful new grandchild is the most exciting happening each and every time. I was totally elated.
The saddest moment was going into Saks Fifth Avenue and finding out they had closed their Plus Size department. I actually felt deeply emotional about it. Before I stormed out of the store in a blue funk, I decided to visit the regular/normal size department. My mood brightened when I found a beautiful green and black cocktail dress I could wear to the POGO gala on Saturday night. I have to admit that the shock of it all made me return to being on track. I am betwixt and between, on the cusp of being at the top end of the regular sizes and the bottom end of the plus sizes. I would certainly have more options if I could get down a size or two.
So, I arrived back on Saturday afternoon and went to the POGO gala in the evening. Saturday night at a gala isn't exactly the time to start being religious about weight loss. So, I enjoyed the evening and Paul and I had made a special point of arriving home early to attend this gala primarily because our daughter-in-law, Melinn co-chaired it. She made us so proud. What a wonderful fundraiser and she spoke so well.
Sunday, then became the best day to go back on track and that is what I did. I still have a life though.
I went to lunch with our son Noah and our daughter-in-law Erica and their 3 kids. We went to La Societe and I was very good. That was a good start. I came back and headed to the grocery store to get fresh fruit in particular, my go to item when I get hungry. I also purchased some things for tomorrow's Herbie Day meeting I am hosting at our house. At the same time I am having Longo's make a tray of baked salmon that I will pick up before the meeting.
Now just because I have to watch my intake, that doesn't mean I can't serve food for everyone to have some choices. On the contrary, it is making something I can eat and being consciously judicious about not slipping into the buffet lunch for my guests. So here is the menu
The saddest moment was going into Saks Fifth Avenue and finding out they had closed their Plus Size department. I actually felt deeply emotional about it. Before I stormed out of the store in a blue funk, I decided to visit the regular/normal size department. My mood brightened when I found a beautiful green and black cocktail dress I could wear to the POGO gala on Saturday night. I have to admit that the shock of it all made me return to being on track. I am betwixt and between, on the cusp of being at the top end of the regular sizes and the bottom end of the plus sizes. I would certainly have more options if I could get down a size or two.
So, I arrived back on Saturday afternoon and went to the POGO gala in the evening. Saturday night at a gala isn't exactly the time to start being religious about weight loss. So, I enjoyed the evening and Paul and I had made a special point of arriving home early to attend this gala primarily because our daughter-in-law, Melinn co-chaired it. She made us so proud. What a wonderful fundraiser and she spoke so well.
Sunday, then became the best day to go back on track and that is what I did. I still have a life though.
I went to lunch with our son Noah and our daughter-in-law Erica and their 3 kids. We went to La Societe and I was very good. That was a good start. I came back and headed to the grocery store to get fresh fruit in particular, my go to item when I get hungry. I also purchased some things for tomorrow's Herbie Day meeting I am hosting at our house. At the same time I am having Longo's make a tray of baked salmon that I will pick up before the meeting.
Now just because I have to watch my intake, that doesn't mean I can't serve food for everyone to have some choices. On the contrary, it is making something I can eat and being consciously judicious about not slipping into the buffet lunch for my guests. So here is the menu
Baked Mozzarella Sticks with Seafood Sauce
Gina's Crab Salad recipe to follow
Baked Salmon with a Mustard dressing on the side
Green Salad
A variety of cubed cheeses
Garlic Bread or Matzo
Homemade Fruit Salad
Macaroons
Brownies
Tea or Coffee
Of that, I will eat either the baked salmon (a couple of ounces) or the Crab Salad, some veggies and fruit. That is sufficient for me. Now I have to share Gina's Crab Salad because it is the best one I have made.
GINA'S CRAB SALAD
2 packages of imitation crab meat (pollock) cut in 1/2 inch cubes
3 stalks of celery thinly sliced
3 green onions thinly sliced
1 carrot shredded
half a small bottle of Renee's half fat Poppyseed Dressing
Paul is my taste tester and it passed muster with flying colours. I tasted it myself and I agree. Again, tracking my food, blogging, and thinking ahead really helps me keep on track.
Sunday 25 March 2012
MOTIVATION VS. DETERMINATION
I am beginning to notice the faults in Weight Watchers new programming. They seem to be clutching at straws. I don't think the points plus works for a lot more people than they figured so now they are seeking alternatives like "simply filling" or adjusting your tracker like not starting your Tracker day when you wake up... or adjusting your target. What a bunch of hogwash. It really just amounts to FOOD IN... FOOD OUT... PLUS EXERCISE. So once you know when you have eaten too much or the wrong foods then you have to adjust. It really isn't rocket science.
I finally received my keychain yesterday for reaching one of my goals: losing 10% of my body weight.
However, once you know how to eat smart, there isn't much Weight Watchers can do for you other than weigh in and perhaps motivate you or give you a new idea during the meeting.
So what is the difference between Motivation and Determination?
MOTIVATION:
When we start something new most of us are motivated. After a while, your motivation is gone and you just don't feel like doing the right thing.
DETERMINATION:
When motivation fails you, determination can save you . Some days, you just don't want to make good choices but you do it anyway... sort of like doing the dishes or unpacking the groceries. When you see the results of weight loss or a clean kitchen... you do it anyway... Every once in a while your motivation may return.
I don't want you to leave this blog half empty so I am including an recipe.
GREEK VINAIGRETTE SALAD DRESSING
(note: now that I found you can buy fresh herbs in squeezable tubes in the produce section, I don't use and waste the mounds of fresh ones I used to)
1/4 cup dry white wine
1/4 cup lemon juice
1 med. raw shallot minced
2 tsp. sugar
1 tsp. Dijon mustard
2 tbsp. EVOO
1 tbsp. Fresh chopped dill (in a tube if you have it)
1 tsp. dried oregano
1 tsp. Fresh chopped parsley (in a tube if you have it)
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Wisk it all together. Use 4 tsp. per serving.. Serves 8... 1 point
And just so you are not bored to tears but what some new uses for aluminum foil, try this:
1. Sharpen scissors by cutting through a few folded layers of foil
2. Scrub glass baking dishes and grill grates clean with a crumpled-up ball of foil
I hope some of today's advice works.
I finally received my keychain yesterday for reaching one of my goals: losing 10% of my body weight.
However, once you know how to eat smart, there isn't much Weight Watchers can do for you other than weigh in and perhaps motivate you or give you a new idea during the meeting.
So what is the difference between Motivation and Determination?
MOTIVATION:
When we start something new most of us are motivated. After a while, your motivation is gone and you just don't feel like doing the right thing.
DETERMINATION:
When motivation fails you, determination can save you . Some days, you just don't want to make good choices but you do it anyway... sort of like doing the dishes or unpacking the groceries. When you see the results of weight loss or a clean kitchen... you do it anyway... Every once in a while your motivation may return.
I don't want you to leave this blog half empty so I am including an recipe.
GREEK VINAIGRETTE SALAD DRESSING
(note: now that I found you can buy fresh herbs in squeezable tubes in the produce section, I don't use and waste the mounds of fresh ones I used to)
1/4 cup dry white wine
1/4 cup lemon juice
1 med. raw shallot minced
2 tsp. sugar
1 tsp. Dijon mustard
2 tbsp. EVOO
1 tbsp. Fresh chopped dill (in a tube if you have it)
1 tsp. dried oregano
1 tsp. Fresh chopped parsley (in a tube if you have it)
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Wisk it all together. Use 4 tsp. per serving.. Serves 8... 1 point
And just so you are not bored to tears but what some new uses for aluminum foil, try this:
1. Sharpen scissors by cutting through a few folded layers of foil
2. Scrub glass baking dishes and grill grates clean with a crumpled-up ball of foil
I hope some of today's advice works.
Monday 19 March 2012
SNACKING
I am wondering what the world would be like without snacking. It is promoted everywhere even at Weight Watchers. Half the supermarket is geared to snacks even if you shop the perimeter. Think of the bakery department or the deli department. Even the fruit and vegetable department have pre-packaged snacks with caramel sauce for the cut up apples or even cups filled with dried fruit and trail mix are readily available. And why you may ask? Because we demand it. We are in a society that says not to go hungry and we shouldn't go longer than 3 or 4 hours without food.
Prevention Magazine came out with half a dozen bad eating habits to break and guess what? I confess to most of them. So here are the 6 bad snacking habits.
1. You're good all day but pig out at night
2. You stuff your face before dinner
3. You can't stop eating in the car.
4. You work at home
5. You graze at the office
6. Your kids' snack habits are contagious
I bet you can relate to a few of these. I wonder what would happen to us weight-wise if we stopped snacking. My guess is we could save at least 600 calories. Even if you are watching it, they tell you to keep snacking to 150-200 calories at a time and that is if we are being good. Do that between breakfast and lunch, lunch and dinner, late night snack and there it is ... 600 calories. But you can stop by Second Cup and have a muffin and there is 300-600 calories alone. Or you can have a granola bar and that could be over 300 calories. The same for large cookies. Even healthy snacks add up.
I used to have a rule not to eat after dinner. I know I do it now quite regularly. I often snack before dinner because I am hungry and can't wait. There is no question I have crappy snacks ...(supposed to be low in calories) in my glove compartment of the car. And depending on the day, I could probably fit into the no-nos of the rest of the bad snacking. I have heard my friends say that snacking is their problem too.
So what if we made a conscious decision to cut snacks down to 2 fruits a day between meals and coffee.. or water and nothing else? I am going to try it.
Prevention Magazine came out with half a dozen bad eating habits to break and guess what? I confess to most of them. So here are the 6 bad snacking habits.
1. You're good all day but pig out at night
2. You stuff your face before dinner
3. You can't stop eating in the car.
4. You work at home
5. You graze at the office
6. Your kids' snack habits are contagious
I bet you can relate to a few of these. I wonder what would happen to us weight-wise if we stopped snacking. My guess is we could save at least 600 calories. Even if you are watching it, they tell you to keep snacking to 150-200 calories at a time and that is if we are being good. Do that between breakfast and lunch, lunch and dinner, late night snack and there it is ... 600 calories. But you can stop by Second Cup and have a muffin and there is 300-600 calories alone. Or you can have a granola bar and that could be over 300 calories. The same for large cookies. Even healthy snacks add up.
I used to have a rule not to eat after dinner. I know I do it now quite regularly. I often snack before dinner because I am hungry and can't wait. There is no question I have crappy snacks ...(supposed to be low in calories) in my glove compartment of the car. And depending on the day, I could probably fit into the no-nos of the rest of the bad snacking. I have heard my friends say that snacking is their problem too.
So what if we made a conscious decision to cut snacks down to 2 fruits a day between meals and coffee.. or water and nothing else? I am going to try it.
Thursday 15 March 2012
WORTH SWITCHING SUPERMARKETS
Where have I been since 2005 when Loblaws started introducing Blue Menu items? Maybe because they have improved the look and made it easier to spot the nutrition attributes of the products. I have tried a few before but never consciously went back to buy the healthier lifestyle products that Loblaws now carried. Now they have developed over 400 great tasting products offering more of what nutritionists urge us to eat and less of what they tell us to limit.
Each product focuses on one or more attributes like omega-3, fibre, fat, and sodium as well as calories, probiotics and more. I always thought I rarely used packaged products but obviously I do even when shopping the perimeter of the store. So now that I am aware I will try some more of the PC Blue Menu alternatives rather than reaching for the usual choices. Now the products are easy to understand by including plus (+) and minus (-) symbols on the package so you can see what the products contains more of, or less of, right away.
The Blue Menu panel includes a dietitian, doctor, a chef and two moms and they give you some healthy tips in the free Insiders Report that you get at Loblaws. Today I tried Blue Menu thin multigrain bagels. I was looking for something like this after I had bought a similar product in Florida. The little arrows on the front say (+) high fibre and (-) low sodium and they taste pretty good. They are 160 calories a bagel which is pretty low for a bagel.
I also bought PC Blue Menu Artichoke and Asiago Dip. The Blue Menu one is 50% less fat than the regular PC Artichoke and Asiago dip. I think it will be a good veggies dip and they suggest you use in in deli sandwiches instead of mayo or on tossed into pasta salad instead of dressing. They also made the Blue Menu version of Baba Ghanouj, Spinach and Traditional Tzatziki dips.
Every once in a while we all feel like a sandwich instead of a salad so the idea is how do we build a better sandwich? Today in the deli department they had the Blue Menu Oven Roasted Chicken Breast with Flax Oil on sale. They tout this product as having 40% less sodium than PC Oven Roasted Chicken Breast. They also say it has more Omega -3. So my sandwich today was on a Multigrain Bagel thin. I put in paper thin slices of chicken breast. I moistened it with honey mustard and piled it with fresh baby arugula. It was delicious. Unless they told me, I wouldn't have felt I was getting less sodium.
I haven't bought ice cream for a while now but I thought I would take a crack at frozen Blue Menu Greek Yogurt Smoothie Bars. The little arrows say (+) probiotic and (-) low fat. They are 100 calories. I haven't as yet tasted it but each bar has 1 million active probiotic cultures to help promote a healthy gut flora. I will let you know how good it is.
Well, that's a start. It is nice to see healthier choices within reach in a grocery store. It cuts the guilt of eating out.... or at least gives it more balance.
Each product focuses on one or more attributes like omega-3, fibre, fat, and sodium as well as calories, probiotics and more. I always thought I rarely used packaged products but obviously I do even when shopping the perimeter of the store. So now that I am aware I will try some more of the PC Blue Menu alternatives rather than reaching for the usual choices. Now the products are easy to understand by including plus (+) and minus (-) symbols on the package so you can see what the products contains more of, or less of, right away.
The Blue Menu panel includes a dietitian, doctor, a chef and two moms and they give you some healthy tips in the free Insiders Report that you get at Loblaws. Today I tried Blue Menu thin multigrain bagels. I was looking for something like this after I had bought a similar product in Florida. The little arrows on the front say (+) high fibre and (-) low sodium and they taste pretty good. They are 160 calories a bagel which is pretty low for a bagel.
I also bought PC Blue Menu Artichoke and Asiago Dip. The Blue Menu one is 50% less fat than the regular PC Artichoke and Asiago dip. I think it will be a good veggies dip and they suggest you use in in deli sandwiches instead of mayo or on tossed into pasta salad instead of dressing. They also made the Blue Menu version of Baba Ghanouj, Spinach and Traditional Tzatziki dips.
Every once in a while we all feel like a sandwich instead of a salad so the idea is how do we build a better sandwich? Today in the deli department they had the Blue Menu Oven Roasted Chicken Breast with Flax Oil on sale. They tout this product as having 40% less sodium than PC Oven Roasted Chicken Breast. They also say it has more Omega -3. So my sandwich today was on a Multigrain Bagel thin. I put in paper thin slices of chicken breast. I moistened it with honey mustard and piled it with fresh baby arugula. It was delicious. Unless they told me, I wouldn't have felt I was getting less sodium.
I haven't bought ice cream for a while now but I thought I would take a crack at frozen Blue Menu Greek Yogurt Smoothie Bars. The little arrows say (+) probiotic and (-) low fat. They are 100 calories. I haven't as yet tasted it but each bar has 1 million active probiotic cultures to help promote a healthy gut flora. I will let you know how good it is.
Well, that's a start. It is nice to see healthier choices within reach in a grocery store. It cuts the guilt of eating out.... or at least gives it more balance.
Wednesday 14 March 2012
SEASONED SABOTAGE
Last night I had a delicious meal at a very old restaurant that probably hasn't changed its menu for the last 30 years. It was a throwback to the old steakhouses of the late last century that I used to enjoy so much. I decided before I went what I wanted to eat and went with the sole amandine which came with all the "fixins" so to speak, like the tray of olives, cottage cheese and pickles to start along side the garlic bread. You only needed to have a main course because that came with a salad or soup, and a potato or rice dish. I went with the salad and really enjoyed the baked potato with a little butter, sour cream and bacon. So I was surprised this morning that I actually lost weight.
So when something like that happens, I have to analyze and study the reasons why. I had even had a glass of wine and a bite of garlic bread. Then I thought about it. The biggest thing I had was the loaded baked potato. I had opted for putting on my own oil and vinegar for the salad. The fish wasn't floating in butter but was very simply done whole like it used to be and deboned at the table.
The side vegetables of carrots and broccoli were steamed. After filling myself up, I felt no need for dessert.
This was the way I used to eat many years ago before gourmet chefs seasoned and decorated food like a work of art. Don't get me wrong, I am a foodie but the reality is 30 years ago we went for a much simpler fare. Food today is often piled up in the centre of the plate with veggies at the bottom that have had a little miracle infused in it... probably fat and seasonings. Last night I got to pick and choose my additives or seasonings for the salad and potato and gladly the rest was barely seasoned.
Food seasonings is a topic rarely discussed. It is more about what we should and shouldn't eat and portion control and when you list what you ate, you are never asked to outline the seasonings but I think they make a difference. There is so much emphasis being placed on what foods to eat. At one time or the other, we have all indulged in some type of food that has been loaded with seasonings to make it taste great. The question now remains, are these seasonings good or bad for you?
I am led to believe that not all seasonings are the same. I think there are seasonings that make you crave more but I have no studies to prove that. Sometimes I really need sugar after I finish a meal for example. Why is that? Is there something in the meal that says I need it? Maybe it is a balance between salt and sugar. Maybe when you have too much salt you crave sugar but I don't know this for sure.
I know that not all seasonings are the same. I think some of the combined ones like Montreal Steak spice are high in sodium while others are not. I also know that foods that are high in sodium cause you to retain excess water and therefore more weight. It is not that sodium is bad for you, but rather the amount we consume on a daily basis that is. Studies have shown that we should not consume more than 2,000 mg's of sodium if we are trying to lose weight and stay healthy although I don't usually check that out on a box of crackers or something similar. Maybe I should. I know that sugar is often used in conjunction with salt and together they pair well to enhance flavour. That is probably why you can't eat just one potato chip.
And just a short note in favour of sodium. Sodium allows the body to transport water more efficiently, so if you are in the desert or hot sun you may need some salt. Water is needed to keep our bodies properly hydrated and from overheating. In addition, sodium helps our bodies to deliver nutrients more efficiently which is important to achieving any fitness goal. So I don't believe in nixing sodium but realize there are some serious side effects of too much like high blood pressure and excess water retention and bloating.
I would rather use the salt shaker after the fact than have cooked food loaded in it and of course, natural foods are best in apposed to canned or packaged.
I wish I had some more answers though on seasonings. I think there is a vast topic that hasn't been properly explored. We are told salt and sugar (in excess) are bad for you and garlic, onions, cinnamon and leaf spices like oregano are good for you but there isn't much on seasonings sabotaging your diet. I think there is something to it, though. Why do we crave more and more of certain foods after we have had the first taste of it?
So when something like that happens, I have to analyze and study the reasons why. I had even had a glass of wine and a bite of garlic bread. Then I thought about it. The biggest thing I had was the loaded baked potato. I had opted for putting on my own oil and vinegar for the salad. The fish wasn't floating in butter but was very simply done whole like it used to be and deboned at the table.
The side vegetables of carrots and broccoli were steamed. After filling myself up, I felt no need for dessert.
This was the way I used to eat many years ago before gourmet chefs seasoned and decorated food like a work of art. Don't get me wrong, I am a foodie but the reality is 30 years ago we went for a much simpler fare. Food today is often piled up in the centre of the plate with veggies at the bottom that have had a little miracle infused in it... probably fat and seasonings. Last night I got to pick and choose my additives or seasonings for the salad and potato and gladly the rest was barely seasoned.
Food seasonings is a topic rarely discussed. It is more about what we should and shouldn't eat and portion control and when you list what you ate, you are never asked to outline the seasonings but I think they make a difference. There is so much emphasis being placed on what foods to eat. At one time or the other, we have all indulged in some type of food that has been loaded with seasonings to make it taste great. The question now remains, are these seasonings good or bad for you?
I am led to believe that not all seasonings are the same. I think there are seasonings that make you crave more but I have no studies to prove that. Sometimes I really need sugar after I finish a meal for example. Why is that? Is there something in the meal that says I need it? Maybe it is a balance between salt and sugar. Maybe when you have too much salt you crave sugar but I don't know this for sure.
I know that not all seasonings are the same. I think some of the combined ones like Montreal Steak spice are high in sodium while others are not. I also know that foods that are high in sodium cause you to retain excess water and therefore more weight. It is not that sodium is bad for you, but rather the amount we consume on a daily basis that is. Studies have shown that we should not consume more than 2,000 mg's of sodium if we are trying to lose weight and stay healthy although I don't usually check that out on a box of crackers or something similar. Maybe I should. I know that sugar is often used in conjunction with salt and together they pair well to enhance flavour. That is probably why you can't eat just one potato chip.
And just a short note in favour of sodium. Sodium allows the body to transport water more efficiently, so if you are in the desert or hot sun you may need some salt. Water is needed to keep our bodies properly hydrated and from overheating. In addition, sodium helps our bodies to deliver nutrients more efficiently which is important to achieving any fitness goal. So I don't believe in nixing sodium but realize there are some serious side effects of too much like high blood pressure and excess water retention and bloating.
I would rather use the salt shaker after the fact than have cooked food loaded in it and of course, natural foods are best in apposed to canned or packaged.
I wish I had some more answers though on seasonings. I think there is a vast topic that hasn't been properly explored. We are told salt and sugar (in excess) are bad for you and garlic, onions, cinnamon and leaf spices like oregano are good for you but there isn't much on seasonings sabotaging your diet. I think there is something to it, though. Why do we crave more and more of certain foods after we have had the first taste of it?
Sunday 11 March 2012
A HEALTHY VISIT TO SECOND CUP
As I had mentioned in an earlier blog today, the biggest topic of conversation these days is about the virtues of Stevia and how bad coffee is for you. I have talked my head off about Stevia and now back to coffee. How did we get those two confused? I believe the reverse to be true. I may be addicted to coffee but it isn't in the same category health-wise as cigarettes or alcohol. And where would we be without our Second Cup, Starbuck's, Tim Hortons and now even McDonald's? 63% of Canadians drink coffee daily and 81% drink it occasionally. Coffee got its bad rap from older studies but that was when people smoked as a constant companion to coffee and that wasn't taken into consideration.
Now you know how people are weight obsessed these days, well coffee by itself has very few calories and I believe most people are aware of that or there wouldn't be lineups at the numerous coffee establishments all hours of the day. It's the sugar syrups, milks and creams that cancel out coffee's potential benefits. Of course, coffee places have become more than just that. They sell a variety of tasty morsels to go with your coffee like muffins and cookies. (yum). You get comfy seats, you can hold your meetings there and they have wi-fi. In some places you can't find a seat while people sit there with their laptops. That's a bummer. So we buy our coffee then and take it in the car with us.
Coffee has come up clean in recent studies on heart disease. As a matter of fact coffee drinkers appear to have a slightly lower risk of heart attacks or strokes than non-coffee drinkers. Say coffee and you automatically think of caffeine. Caffeine, which occurs naturally in coffee and in food such as chocolate, is a stimulant that speeds up your nervous system. It postpones fatigue and elevates the mood, which is why studies suggest people who regularly consume coffee have less depression than those who don't.
But it is the antioxidants in coffee, not caffeine, which has people really enthused. There is lots of data now that found that women who consumed 4 cups of coffee per day had a 20% reduction in risk for basal cell carcinoma, a type of skin cancer. Another study found a decrease in certain breast cancers in women who drank 5 cups or more a day. There are lots of positive studies out there which says coffee lowers risk on Type 2 diabetes, Alzheimer's, Parkinson's and gallstones. Who would have thunk it?
... and lab testing found that coffee has "much more antioxidants than most vegetables and fruits".
So what is coffee's dark side because there is one to almost everything. Well, pregnant women are advised to drink decaf due to chances of miscarriage with caffeine although I must admit I drank coffee through 3 pregancies and they are all here today to talk about it. Of course, if you drink too much it can make you jittery and too restless to sleep. Didn't we all know that? But here is a sobering fact I am not sure I believe: Coffee won't help you sober up.
But try going without your java fix and see what happens. Of course, it is an addiction like smoking and so what????? Go without your regular coffee and you'll feel headachy, tired and edgy. Withdrawal symptoms are easily remedied by a visit to the Second Cup or in my case, when I finish this blog I am heading straight to the kitchen to perk me up with my coffee fix.
Now you know how people are weight obsessed these days, well coffee by itself has very few calories and I believe most people are aware of that or there wouldn't be lineups at the numerous coffee establishments all hours of the day. It's the sugar syrups, milks and creams that cancel out coffee's potential benefits. Of course, coffee places have become more than just that. They sell a variety of tasty morsels to go with your coffee like muffins and cookies. (yum). You get comfy seats, you can hold your meetings there and they have wi-fi. In some places you can't find a seat while people sit there with their laptops. That's a bummer. So we buy our coffee then and take it in the car with us.
Coffee has come up clean in recent studies on heart disease. As a matter of fact coffee drinkers appear to have a slightly lower risk of heart attacks or strokes than non-coffee drinkers. Say coffee and you automatically think of caffeine. Caffeine, which occurs naturally in coffee and in food such as chocolate, is a stimulant that speeds up your nervous system. It postpones fatigue and elevates the mood, which is why studies suggest people who regularly consume coffee have less depression than those who don't.
But it is the antioxidants in coffee, not caffeine, which has people really enthused. There is lots of data now that found that women who consumed 4 cups of coffee per day had a 20% reduction in risk for basal cell carcinoma, a type of skin cancer. Another study found a decrease in certain breast cancers in women who drank 5 cups or more a day. There are lots of positive studies out there which says coffee lowers risk on Type 2 diabetes, Alzheimer's, Parkinson's and gallstones. Who would have thunk it?
... and lab testing found that coffee has "much more antioxidants than most vegetables and fruits".
So what is coffee's dark side because there is one to almost everything. Well, pregnant women are advised to drink decaf due to chances of miscarriage with caffeine although I must admit I drank coffee through 3 pregancies and they are all here today to talk about it. Of course, if you drink too much it can make you jittery and too restless to sleep. Didn't we all know that? But here is a sobering fact I am not sure I believe: Coffee won't help you sober up.
But try going without your java fix and see what happens. Of course, it is an addiction like smoking and so what????? Go without your regular coffee and you'll feel headachy, tired and edgy. Withdrawal symptoms are easily remedied by a visit to the Second Cup or in my case, when I finish this blog I am heading straight to the kitchen to perk me up with my coffee fix.
THE FASHION OF STEVIA
I have lived long enough to see more than clothes go in and out of fashion. In the last couple of weeks, I have been in meetings and when the group was finished and the chit-chat began it was about the evil effects of coffee and the wonderful natural herb sweetener, Stevia. Every new sweetener on the block arrives with glowing results. I remember the arrival of Sucaryl and Saccharin, Sweet & Low and a bunch of other sweeteners. But I am told by those that who tout the benefits of Stevia and carry little packages of it in their purses that it is all-natural with a 0 glycemic index and 0 calories. Excuse me, but sugar is natural. It has 16 calories a spoon and it only has one ingredient in it... SUGAR. Granted Sucaryl, Saccharin and the like were all chemical compounds. Hey, but I read the package on the side of one of my guests Stevia compound.... and I say compound. Yes, it starts with a natural product, Stevia.
All the Health Food stores sell it, the Naturalpaths just love it but The FDA's position on it is somewhat ambiguous. In the 90's the FDA blocked the importation and sale of Stevia in the USA. Finally, several years later the FDA revised its import alert to allow Stevia and its extracts to be imported as a food supplement but not as a sweetener. Yet, it defines Stevia as an unapproved food additive, not affirmed as "generally recognized as safe" in the United States. It has been used in various food products, including Japanese sugar-free versions of Wrigley's gums, Beatrice Foods yogurts and even diet Coke. It has also been used in Japanese style pickles, dried seafoods, fish, meat products, vegetables and seafoods boiled down with soy sauce, confectioneries and a host of other products. Now that I have researched this, I will really watch what I am consuming.
I am not surprised now why some of the diet or imported foods taste so sweet, Stevia has up to 300 times the sweetness of sugar. Why is it creating the buzz? In this weight obsessed world where obesity has caused diabetes, heart problems and the like, Stevia is a sexy product. People are looking for low-carb, low-sugar food alternatives. Because Stevia has a negligible effect on blood glucose, it is attractive as a new sweetener to people on carb controlled diets.
Stevia has been grown on an experimental basis in Ontario since 1987 for the purpose of determining the feasibility of growing the crop commercially. In May, 2008, Coca Cola and Cargill announced the availability of Truvia, a consumer brand stevia sweetened containing erythriol and rebian which the FDA permited as a food additive in December, 2008. Shortly afterwards, PepsiCo and Pure Circle announced PureVia, their brand of Stevia-based sweetener. Sooooooo should I rest my case that the pop companies have Stevia-based sweeteners? Since the FDA permitted Truvia and PurVia, both Coca Cola and PepsiCo have introduced products that contain their new sweeteners.
In its purest form, I don't think you can eat a Stevia leaf. It is about 30 to 45 times the sweetness of sugar. I think it needs to be highly processed, something we all try and avoid if we are food savvy. Meanwhile, back at the bar, nothing is nicer to chew on than a piece of raw sugar cane that you have used to stir your mojito. In my world, I believe they will one day find that Stevia isn't so sexy after all. There are still unresolved questions about whether metabolic processes can produce a mutagen from Stevia in animals.
My belief is we have screwed around with so many foods that we have developed allergies and illnesses never as rampant as today. I will stick to my sugar, thanks. I don't put it in coffee but boy, do I like a good brownie, blondie or creme caramel. I am not prepared to give it all up for the fashion of Stevia. However, I know that portion control is the key. Maybe I will just add to that thought and say homemade is best. You never know what is in the combined products. For the last 20 years or so I have been shopping the perimeter of the grocery store where there is fresh fruit and vegetables, bakery, dairy, fresh meat and fish and avoiding the canned and processed foods for the most part.
All the Health Food stores sell it, the Naturalpaths just love it but The FDA's position on it is somewhat ambiguous. In the 90's the FDA blocked the importation and sale of Stevia in the USA. Finally, several years later the FDA revised its import alert to allow Stevia and its extracts to be imported as a food supplement but not as a sweetener. Yet, it defines Stevia as an unapproved food additive, not affirmed as "generally recognized as safe" in the United States. It has been used in various food products, including Japanese sugar-free versions of Wrigley's gums, Beatrice Foods yogurts and even diet Coke. It has also been used in Japanese style pickles, dried seafoods, fish, meat products, vegetables and seafoods boiled down with soy sauce, confectioneries and a host of other products. Now that I have researched this, I will really watch what I am consuming.
I am not surprised now why some of the diet or imported foods taste so sweet, Stevia has up to 300 times the sweetness of sugar. Why is it creating the buzz? In this weight obsessed world where obesity has caused diabetes, heart problems and the like, Stevia is a sexy product. People are looking for low-carb, low-sugar food alternatives. Because Stevia has a negligible effect on blood glucose, it is attractive as a new sweetener to people on carb controlled diets.
Stevia has been grown on an experimental basis in Ontario since 1987 for the purpose of determining the feasibility of growing the crop commercially. In May, 2008, Coca Cola and Cargill announced the availability of Truvia, a consumer brand stevia sweetened containing erythriol and rebian which the FDA permited as a food additive in December, 2008. Shortly afterwards, PepsiCo and Pure Circle announced PureVia, their brand of Stevia-based sweetener. Sooooooo should I rest my case that the pop companies have Stevia-based sweeteners? Since the FDA permitted Truvia and PurVia, both Coca Cola and PepsiCo have introduced products that contain their new sweeteners.
In its purest form, I don't think you can eat a Stevia leaf. It is about 30 to 45 times the sweetness of sugar. I think it needs to be highly processed, something we all try and avoid if we are food savvy. Meanwhile, back at the bar, nothing is nicer to chew on than a piece of raw sugar cane that you have used to stir your mojito. In my world, I believe they will one day find that Stevia isn't so sexy after all. There are still unresolved questions about whether metabolic processes can produce a mutagen from Stevia in animals.
My belief is we have screwed around with so many foods that we have developed allergies and illnesses never as rampant as today. I will stick to my sugar, thanks. I don't put it in coffee but boy, do I like a good brownie, blondie or creme caramel. I am not prepared to give it all up for the fashion of Stevia. However, I know that portion control is the key. Maybe I will just add to that thought and say homemade is best. You never know what is in the combined products. For the last 20 years or so I have been shopping the perimeter of the grocery store where there is fresh fruit and vegetables, bakery, dairy, fresh meat and fish and avoiding the canned and processed foods for the most part.
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