Posts tagged food
I am wondering if I am feeling like crap because of allergies. I never really have them bad, but Northern VA is famous for causing them. I can’t put my finger on things, but I just feel yucky and just not right!
I am definitely glad it’s a rest day — I am SORE too!
I wanted to share this story to show how you can indeed eat healthy and stay away from gluten when eating out. some coworkers & I went out for lunch with our Google partners. We went to a mom & pop restaurant named: El Manantial. Their lunch menu was not necessarily gluten free, so I talked to the waiter and he was more than happy to put together a spinach salad w/ avacado, grilled chix, aspargus and tomato with no issue. It was delish and I was super happy. Yes – there were a few remarks from the coworkers, but it gives me an opportunity to talk about the benefits of Paleo eating and share how easy it is to on the go! Win – Win. So when I hear how hard it is to eat Paleo, I call BS. Just ask!
Oh, you think I should order this AB MAKER? LOL – I am sure it will totally work. I mean that is exactly how to have great abs — right?
Managing weight isn’t just about calories. It’s also — and perhaps primarily — about the quality and character of those calories.
Great article talking about quality vs quantity — and I have found personally this to be true.
Pick and her colleagues in functional medicine say it’s time to reframe the weight-loss debate. Instead of obsessing about the visible impact of extra pounds, we should see them as warning signs that a mechanism inside our bodies needs attention. “If you are 10 to 20 pounds overweight, and if you feel lethargic, moody and sick most of the time, there is a good chance something is biochemically broken,” says Pick. “No amount of willpower will help you lose weight until you identify and resolve the underlying health issue.”
In situations like these, evaluating your food primarily by its calorie counts, rather than its nutritional and metabolic merits, can actually make matters worse and lead to more weight gain.
We talked to leading nutritionists and integrative physicians about the various factors inside our bodies that matter more than simple calorie counts. Here’s their take on the five health-boosting priorities that really matter when it comes to losing unwanted weight and keeping it off for good.
I know sometimes it’s hard to read a few of my posts that bring out some inner thoughts. I decided from the beginning to be honest in this blog –the good, bad, and ugly. Because that’s life. Sometimes you are up and sometimes you are down. A commitment to live a fit and healthy life takes work – and sometimes it really sucks but the payoff is so worth it. So, there will be more times when negative thoughts have to be talked through so that I can find my way out of them.
I read this article last night: Surprising reasons you’re tired all the time and one of the things I found very surprising is that they don’t mention food allergy. I know that gluten caused fatigue for me and I am sure it’s the same for many other people out there. As we begin to find out more and more information on the effects of gluten on our bodies -lots of changes will start to happen.
According to Stanford University, they are looking to reclassify A call for a new way to classify gluten-related disorders because lots of people are seeing differences with ailments they have suffered through their entire life when they eliminate gluten.
Make sure to take time to read New Guide to Who Really Shouldn’t Eat Gluten from the Wall Street Journal.
With the proposals to create a new classification system for the gluten-related disorders plaguing a growing number of people around the world for unknown reasons.
The proposal defines a spectrum of illnesses based on the kind of immune defenses people mount to gluten, from wheat allergies to autoimmune responses, such as celiac disease, in which the body mistakenly attacks its own tissue.
Other autoimmune forms include dermatitis herpetiformis, which causes itchy skin lesions, and gluten ataxia, which affects brain tissue, resulting in unsteady gait and lack of motor control.
The experts also propose a third category for “gluten sensitivity,” in which patients report the same symptoms as celiac disease but test negative for telltale antibodies. Some doctors have dismissed such complaints as imaginary, or fueled by the boom in gluten-free foods.
The bottom line is you don’t need a doctor to tell you whether or not you have issues. if you think you have issues with gluten, eliminate it for 7-14 days and see how you feel and then try reintroducing it.
The slant of this is annoying — that you shouldn’t go gluten free if you don’t have a health issue bc you could lose out on vitamins. If you are eating whole, clean foods –that shouldn’t be an issue.
“Gluten-free” is fast becoming the “low-carb” diet trend of the 21st century, although only 10 percent of the people buying its foods suffer from the celiac disease, wheat allergy or “gluten sensitivity” that make gluten avoidance a medical-must.
The burgeoning gluten-free marketplace has been a boon to men and women whose good health depends upon keeping gluten out of their gullets.
…Celiac disease, also called celiac sprue, affects an estimated 1 in 133 Americans, many of them unaware that they have a genetic disorder in which the body perceives gluten in their food as an alien invader and launches an immune system attack on the intestines and other organs. Symptoms can range from diarrhea, abdominal pain, fatigue and headaches to malnourishment, osteoporosis, neurological conditions and in some cases, infertility and cancer.
Celiac sufferers must strictly adhere to gluten-free eating. Even a stray crispy crouton in a salad could be enough to launch an internal immune system siege that can sicken them.
Like those with wheat allergy, which can trigger hives, congestion and potentially fatal anaphylaxis, celiac patients must be vigilant about the contents of everything they eat. Offending foods containing wheat products include such surprising items as salad dressings, cold cuts, egg substitutes, imitation crabmeat (surimi), some herbal teas and licorice.
In addition to wheat, rye and barley, gluten can be found in exotic grains like spelt, kamut, faro and triticale. Even some oat products may contain traces of gluten picked up in the field or during processing.
With the addition of people suffering from gluten sensitivity, the market for foods once considered in the dietary fringe is expected to grow further. Packaged Facts predicts it could approach $5.5 billion by 2015.
A few weeks ago, I was contacted by Safeway to do a review of their new Safeway.com/Simplenutrition healthy options label system they were rolling out in their stores. In their words: Safeway understands that shoppers want to make better nutrition for themselves and their families. But they also understand reading nutrition labels and wading through all the different sources of nutrition information can be time consuming and confusing. Fortunately, SimpleNutrition is here to help! SimpleNutrition is a new ‘at the shelf’ program that simplifies and personalizes grocery shopping so you feel confident about making informed food choices.
They offered me a gift card as a thank you for taking the time to visit their store and give my honest thoughts about it. Other than knowing there was a new label system they were using, I didn’t find out any more information, thinking it would be a better experience to go in ‘blindly’ and see if I could figure it out. Also, I am not familiar with this particular Safeway either, so it was a double blind experience. Here are my thoughts —
Here’s the Safeway in Ashburn, VA that I visited on a Friday late afternoon. I walked into the store and headed to the produce area –which coincidentally, seems to be in the front of every grocery store if you haven’t noticed before. Anyone know why? Hmmm…
As I was going through the produce area, I didn’t notice anything out of the ordinary in terms of labels of the food. Looked completely regular to me — so I headed on down a few aisles, again, nothing stuck out. I was beginning to think that maybe this particular Safeway was not using the new label system. So as I pushed the cart down a few more aisles and went to the frozen food section.
Now that my son, Nate is eating gluten free foods, I have had to become familiar with frozen breakfast items that he can eat and figured, maybe I will see these new healthy option labels there. What I saw was a clearly marked ‘Organic’ label which I thought was great, but hardly a stand out. (See picture to the right)
I continued on through the aisle and came upon them – FINALLY! They look like little tabs hanging off the edge & right below the food item. They color-coded them along with its related word. I saw Organic, Gluten Free, Low Sodium, All Natural & More! Once I got the hang of it and noticed them – I realized how much help they really were. It helped me quickly identify the gluten-free items instead of having to look through and carefully make sure that the product I am getting is indeed what I think it is.
What I have been finding is that many brands have a healthy, organic version AND a healthy, organic but Gluten free option and other than a small little label on it – that says it’s Gluten Free, it’s hard to tell. This really did make it easy!
As I said, once I noticed them – that’s how I finished my shopping trip. Looking for these little tabs all over the store. They were up and down the rice & pasta aisle and I was able to find them in the frozen food area. I was able to scan this wall of mac & cheese options and find the ones that are gluten free quickly and easily. That made me very very very happy!
The way this Safeway is laid out – the healthier options are integrated with all of the food — so I can see how these labels would really help shoppers quickly identify healthier options. Even the lower sodium spaghetti sauce had a healthy options label to help you find it easier.
So what are my overall thoughts about Safeway Simple Nutrition Shelf Tags? Anything that helps people make better nutrition choices for themselves and their families is a step in the right direction in my book! I really liked how these tags stood out and were very readable. So, for those shoppers already looking for healthier options — this makes it easy. One wish? I wish it had the magic power to convince people to make a conscience choice to buy them…..
Please know that although Safeway did provide me with gift cards to thank me for my time, the opinions shared above are my own & were in no way influenced by them. They did not encourage me to write any particular review of my experience.
Ok am i the only one who didn’t realize this? That much of our food is from genetically modified seeds? This scares me — changing anything from the way nature intended is taking an unnecessary risk — I don’t care how small it is — the fact that I didn’t know about this until now annoys me. I have the right to make informed decisions for my family —
WASHINGTON — Genetically modified plants grown from seeds engineered in laboratories now provide much of the food Americans eat. Most corn, soybean and cotton crops grown in the United States have been genetically modified to resist pesticides or insects, and corn and soy are common food ingredients.
The Agriculture Department has approved three more genetically engineered crops in the past month, and the Food and Drug Administration could approve fast-growing genetically modified salmon for human consumption this year.
Agribusiness and the seed companies say their products help boost crop production, lower prices at the grocery store and feed the world, particularly in developing countries. The FDA and USDA say the engineered foods they have approved are safe — so safe, they do not even need to be labeled as such — and cannot be significantly distinguished from conventional varieties.
Organic food companies, chefs and consumer groups have stepped up their efforts — so far, unsuccessfully — to get the government to exercise more oversight of engineered foods, arguing the seeds are floating from field to field and contaminating pure crops. The groups have been bolstered by a growing network of consumers who are wary of processed and modified foods.
TUES 3/1 Flip For FREE Pancakes March 1. 7 a.m. – 10 p.m.
Visit your local IHOP on March 1st to receive one complimentary short stack. In return for the free flapjacks, they are asking for a donation that will go towards the Children’s MiracleNetworkHospitals and other designated local charities. This year’s goal is set at $2.3 million. For more information, visit ihoppancakeday.com
The Food Gods Speak: Michael Pollan and Eric Schlosser Dish About Walmart, National Security, and Chicken Nuggets0
Last week, food movement legends Michael Pollan (The Omnivore’s Dilemma, In Defense of Food) and Eric Schlosser (Fast Food Nation) sat down together with Evan Kleiman, host of KCRW’s Good Food, for a fascinating conversation that covered all of the major food stories of the past few months. For those of you who couldn’t make it in person, but want to know when Pollan last ate a chicken nugget, whether Schlosser thinks that Walmart’s new healthy food initiatives are for real, and what they think are the most important things you and I can do to make a difference right now, here’s my recap of the highlights.
One year into her ambitious “Let’s Move” campaign to fight obesity in America and encourage the country to make better choices in the kitchen, First Lady Michelle Obama is taking her crusade to the world stage.
In an interview to mark the one-year anniversary of the campaign, Obama said that she’ll now take the “Let’s Move” message with her everywhere she travels, inspired by world leaders’ interest in her famous White House garden.
“What I find internationally, and Barack says the same thing, is whenever he meets with a world leader, one of the first things they ask him about is the garden,” Mrs. Obama said. “Obesity is becoming an international issue. Many first ladies have begun to think about how they’re going to deal with this issue.”
The First Lady also announced that she has been working—quietly, so far—with the National Restaurant Association to give the nation’s eateries a “Let’s Move” makeover: smaller portions and kids’ meals that feature carrots and apples instead of French fries and chips.
The new targets follow a year in which the First Lady used the East Wing bully pulpit to usher in significant changes to the nation’s grocery stores, fast-food outlets and school cafeterias.