Between the decorating, gift wrapping, and cozy nights by the fire, who has time to spend flipping through piles of cookbooks looking for recipe ideas for Aunt Marge's party tomorrow night? Therefore, instead of just one recipe this week, I wanted to provide you several healthy holiday recipes that are great for pot-lucks or parties. Below is a list of links to several healthy (or healthier) and easy recipes sure to meet your needs for any occasion.
Appetizers:
Creamy Garlic Herb Dip for Fresh Veggies - a quick and yummy dip that won't weight you down.
Traditional Hummus - great for dipping with pita chips or whole wheat crackers.
Tree-Trimming Trail Mix - a tasty twist on traditional trail mix sure to be a snacking hit.
Goat Cheese and Apple Canapes - delicious, delicious, delicious and good for you too!
Hearty Party Entrees:
Smokey Chicken Skewers - filling and packed with protein.
Mini Greek Pizza Muffins - a fun and festive addition to any party table.
Roasted Cauliflower with Fresh Herbs and Parmesan - who knew veggies could be this decadent?
Party Desserts
Berry Cream Dessert - smooth and creamy and it looks beautiful to boot!
Chocolate Oat Cakes - these lovely little cakes will please the chocolate lovers without being too heavy.
Drinks
Low-Fat Eggnog - cut out some of the saturated fat and make your eggnog truly worthy of celebrating.
I hope you found something to tempt your taste buds while helping keep your party a little lighter. Feel free to share your favorite healthy holiday recipe in the comments section!
Cheers!
Photo Credit: Piotr Bizior via www.sxc.hu
is sponsored by the Undergraduate Nutrition Student Association (UNSA) of the University of Tennessee. Our blog is intended to assist University Students, the Knoxville Community, and Friends everywhere in living healthful and nutritionally balanced lives.
Wednesday, December 14, 2011
Friday, December 9, 2011
Tips for Reaching 2012 in the Same Size Pants as Right Now
There's going to be so much glad tidings and holiday cheer going around the next couple of weeks that you might find it difficult to fit into your party clothes on New Years Eve. While all the yummy goodies are part of what makes the holidays so special and fun, it's important to make sure that you don't start next year doing a less-than-jolly Santa impression. So amid all the eggnog toasting and cookie making be sure to do a few simple things to ensure that you start next year off with a song and not a wimper.
1. Use a smaller plate/glass: Studies have shown that the larger your portion size, the more you will eat [1]. A smaller plate or glass can be automatically limiting of your portion size and therefore help you eat a smaller portion of mashed potatoes instead of a mountain.
2. Eat at a table: It may not be feasible at every holiday occasion this year, but whenever you have the opportunity, sit down at a table to eat. Focusing on what you are eating will help you avoid the mindless-grazing trap as well as give you a better idea of how much you are actually consuming.
3. Eat the healthy stuff first: I'm sure you've heard this before, but it's true, eat healthy (and low calorie) fruits and vegetables first before you go back and load up your plate with the more decadent dishes. Research supports the idea that consuming low-calorie foods first will help you consume less of the calorie-dense foods later [1]. But beware! Dips for fruits and veggies can pack a heavy calorie punch so keep them to a minimum.
4. Drink Water: I've said it before and I'll continue to say it, water is important stuff! Drinking water before and during meals has been shown in numerous studies to reduce caloric intake, prevent weight gain, and assist with weight loss [2]. So pour yourself a tall, refreshing glass of water and indulge!
5. Watch out for Nuts: There's everywhere this time of year - hiding in cookies and green beans and stuffing. Don't get me wrong, nuts are a fantastic source of healthy fats and are an excellent part of a healthy diet. However, nuts are best eaten in smaller quantities because they are calorically dense. A serving size of most nuts is around two tablespoons [3], and it sure doesn't take many roasted chestnuts to equal that amount.
Nobody wants to spend the Holiday Season worrying over everything they eat. This is the time of the year to celebrate and be merry. However, by being just a little more mindful about your eating habits you can carry a joyful spirit into the new year instead of added pounds.
Check out the Blog on Tuesday for some great healthy snacks for holiday parties!
Happy Holidays From UNSA!
References:
1- Ello-Martin JA, Ledikwe JH, Rolls BJ. The influence of food portion size and energy density on energy intake: implications for weight management. Am J Clin Nutr. 2005 Jul;82(1 Suppl):236S-241S.
2- Dennis EA, Flack KD, Davy BM. Beverage consumption and adult weight management: A review. Eat Behav. 2009 Dec;10(4):237-46. Epub 2009 Jul 16.
3- American Dietetic Association. Food Nutrient Data for Choose Your Foods. Exchange Lists for Diabetes, 2007.
Photo Credit: Mike Lorenzo via www.sxc.hu
1. Use a smaller plate/glass: Studies have shown that the larger your portion size, the more you will eat [1]. A smaller plate or glass can be automatically limiting of your portion size and therefore help you eat a smaller portion of mashed potatoes instead of a mountain.
2. Eat at a table: It may not be feasible at every holiday occasion this year, but whenever you have the opportunity, sit down at a table to eat. Focusing on what you are eating will help you avoid the mindless-grazing trap as well as give you a better idea of how much you are actually consuming.
3. Eat the healthy stuff first: I'm sure you've heard this before, but it's true, eat healthy (and low calorie) fruits and vegetables first before you go back and load up your plate with the more decadent dishes. Research supports the idea that consuming low-calorie foods first will help you consume less of the calorie-dense foods later [1]. But beware! Dips for fruits and veggies can pack a heavy calorie punch so keep them to a minimum.
4. Drink Water: I've said it before and I'll continue to say it, water is important stuff! Drinking water before and during meals has been shown in numerous studies to reduce caloric intake, prevent weight gain, and assist with weight loss [2]. So pour yourself a tall, refreshing glass of water and indulge!
5. Watch out for Nuts: There's everywhere this time of year - hiding in cookies and green beans and stuffing. Don't get me wrong, nuts are a fantastic source of healthy fats and are an excellent part of a healthy diet. However, nuts are best eaten in smaller quantities because they are calorically dense. A serving size of most nuts is around two tablespoons [3], and it sure doesn't take many roasted chestnuts to equal that amount.
Nobody wants to spend the Holiday Season worrying over everything they eat. This is the time of the year to celebrate and be merry. However, by being just a little more mindful about your eating habits you can carry a joyful spirit into the new year instead of added pounds.
Check out the Blog on Tuesday for some great healthy snacks for holiday parties!
Happy Holidays From UNSA!
References:
1- Ello-Martin JA, Ledikwe JH, Rolls BJ. The influence of food portion size and energy density on energy intake: implications for weight management. Am J Clin Nutr. 2005 Jul;82(1 Suppl):236S-241S.
2- Dennis EA, Flack KD, Davy BM. Beverage consumption and adult weight management: A review. Eat Behav. 2009 Dec;10(4):237-46. Epub 2009 Jul 16.
3- American Dietetic Association. Food Nutrient Data for Choose Your Foods. Exchange Lists for Diabetes, 2007.
Photo Credit: Mike Lorenzo via www.sxc.hu
Saturday, November 26, 2011
Study Healthy: Top 5 Tips
Crunch time is on for thousands of students nation-wide. Finals week is probably one of the most stressful times of the year. You'll likely be operating on adrenaline and very little sleep as you become consumed by non-stop study and panic. While this dreaded time is one of the challenges of college, there are some healthy things you can do to help soothe some of your stress and keep your body from breaking down due to abuse. So before your marathon sprint to the finish starts, take a few moments and make a plan to stay as healthy as possible during this last leg of the semester.
1. Water is your friend. I know most of you will be living on coffee and soda during finals in order to get a caffeine boost. However, dehydration is a beast! If you're not getting enough water, especially with all that caffeine, you'll likely develop an awful headache and may have trouble staying focused. So do yourself a favor and be sure alternate your caffeinated beverages with water.
2. Snack Healthy (or at least Healthier). During stressful times we tend to turn to high-calorie snacks like potato chips. The salt, fat, and crunch seem irresistible. Try stocking up on crunchy veggies instead, like baby carrots, cucumbers, and celery or a crunchy and sweet fruit like apple slices. If you just can't picture yourself being that healthy then grab some pretzels instead. Pretzels will give you a little salt and the crunch without all the saturated fat.
3. Get some sleep. Yeah, I know you're rolling your eyes thinking about how you have so much studying to do that you don't have time to sleep. But think about this, according to the National Institute of Neurological disorders and Stroke, people who are sleep deprived preform as badly or worse than people who are intoxicated (>0.08 blood alcohol) (1). You can quickly become sleep deprived if you are getting 5-6 hours of sleep or less a night. You wouldn't drink a six-pack and then go take your calculus final, so get enough sleep the night before your exam to ensure you are able to remember all that studying you did.
4. Go for a walk. Our brains are only able to stay focused on the same task for a limited amount of time. Sitting there re-reading your biology notes for 18th time isn't going to help if none of the words are sinking into your brain. You'll actually be able to focus better if you take breaks, and what better way to take a break than to go for a quick walk around your block. A brisk walk outside with getting your blood pumping, wake you up, and help you to focus better when you return to your studies as well as remember what you study (2). Besides, you'll need to get some physical activity to burn off all those calories from the unhealthy snacks you're eating because you didn't take my healthy snacking advice.
5. Disconnect. That's right, turn off your smart phone and log out of Facebook. If you actually focus on studying while you're studying instead of learning about what your best friend's room-mate's cousin's Ex did last weekend in Vegas, you might have time to do some other important things like go for a walk, or get a good night's sleep.
Finals are the last barrier between you and the school-free joy of Winter Break. Don't spend your precious freedom recuperating because you've trashed your brain and body during exams. Take the time to take care of yourself during finals and you'll avoid feeling and functioning like a brain-dead zombie.
Good Luck on Finals Everybody!
References:
1- National Institute of Neurological Disorders and Stroke. Brain Basics: Understanding Sleep. Retrieved from: http://www.ninds.nih.gov/disorders/brain_basics/understanding_sleep.htm
2- Salas, C., Minakata, K., and Kelemen, W. (2011). Walking before study enhances free recall but not judgement-of-learning magnitude. Journal of Cognitive Psychology, 23 (4), 507-513
Photo Credit: Arjun Kartha via www.sxc.hu
1. Water is your friend. I know most of you will be living on coffee and soda during finals in order to get a caffeine boost. However, dehydration is a beast! If you're not getting enough water, especially with all that caffeine, you'll likely develop an awful headache and may have trouble staying focused. So do yourself a favor and be sure alternate your caffeinated beverages with water.
2. Snack Healthy (or at least Healthier). During stressful times we tend to turn to high-calorie snacks like potato chips. The salt, fat, and crunch seem irresistible. Try stocking up on crunchy veggies instead, like baby carrots, cucumbers, and celery or a crunchy and sweet fruit like apple slices. If you just can't picture yourself being that healthy then grab some pretzels instead. Pretzels will give you a little salt and the crunch without all the saturated fat.
3. Get some sleep. Yeah, I know you're rolling your eyes thinking about how you have so much studying to do that you don't have time to sleep. But think about this, according to the National Institute of Neurological disorders and Stroke, people who are sleep deprived preform as badly or worse than people who are intoxicated (>0.08 blood alcohol) (1). You can quickly become sleep deprived if you are getting 5-6 hours of sleep or less a night. You wouldn't drink a six-pack and then go take your calculus final, so get enough sleep the night before your exam to ensure you are able to remember all that studying you did.
4. Go for a walk. Our brains are only able to stay focused on the same task for a limited amount of time. Sitting there re-reading your biology notes for 18th time isn't going to help if none of the words are sinking into your brain. You'll actually be able to focus better if you take breaks, and what better way to take a break than to go for a quick walk around your block. A brisk walk outside with getting your blood pumping, wake you up, and help you to focus better when you return to your studies as well as remember what you study (2). Besides, you'll need to get some physical activity to burn off all those calories from the unhealthy snacks you're eating because you didn't take my healthy snacking advice.
5. Disconnect. That's right, turn off your smart phone and log out of Facebook. If you actually focus on studying while you're studying instead of learning about what your best friend's room-mate's cousin's Ex did last weekend in Vegas, you might have time to do some other important things like go for a walk, or get a good night's sleep.
Finals are the last barrier between you and the school-free joy of Winter Break. Don't spend your precious freedom recuperating because you've trashed your brain and body during exams. Take the time to take care of yourself during finals and you'll avoid feeling and functioning like a brain-dead zombie.
Good Luck on Finals Everybody!
References:
1- National Institute of Neurological Disorders and Stroke. Brain Basics: Understanding Sleep. Retrieved from: http://www.ninds.nih.gov/disorders/brain_basics/understanding_sleep.htm
2- Salas, C., Minakata, K., and Kelemen, W. (2011). Walking before study enhances free recall but not judgement-of-learning magnitude. Journal of Cognitive Psychology, 23 (4), 507-513
Photo Credit: Arjun Kartha via www.sxc.hu
Tuesday, November 22, 2011
Turkey Day Temperature Tips
Tis' the season of Thanksgiving which means parties, family, and Food Food Food. With delicious treats tempting you in every direction, food safety probably won't cross your mind. However the last thing you want is to spend this holiday with your family and friends in the Emergency Room due to food poisoning. So take a few moments to review these important temperature tips and avoid all the moaning, groaning, and general unpleasantness lurking in that lukewarm bowl of potato salad.
Rule Number One: If you don't have a kitchen thermometer, get one! And be sure you check out the instructions to make sure you know how to calibrate and use it correctly. And always stick your thermometer in at the thickest part of the food or the thickest part of the meat away from the bone.
Turkey Thawing: If you think simply placing your turkey in the kitchen sink overnight is a good way to thaw, get ready to say Hello a bacterial bonanza. Thawing your turkey in the fridge is the best method with each 3-4 lbs requiring 24 hours of thawing. However, if you're running short on time either use your Microwave to defrost or thaw in the sink with cold water **Be sure to change the water at least every 30 minutes!!** The cold water method will take approximately 30 min per pound of turkey (1).
Buffet Rules: If you are serving a cold food, try placing the container over another container with ice. Hot foods can be kept hot longer by placing them over a pan of hot water. However, regardless of your serving method, if a food has been out at room temperature for more than 2 hours, toss it! Likewise, if a food has been handled by a lot of people, play it safe and throw it out (2).
Left-Overs: If you're re-heating left overs but sure they get hot enough. Re-heated foods should reach 165 degrees Fahrenheit for at least 15 sec within 2 hours (2).
Quick Reference:
Taking temperatures while you cook is one of the best ways to protect you, your family and friends from the dangers of uninvited guests (bacteria and food poisoning).
From your friends at UNSA, have a Happy and Safe Thanksgiving!
References:
1- American Dietetic Association. Safe Turkey Thawing Tips. http://www.eatright.org/Public/content.aspx?id=4294967586&terms=turkey+thawing
2- USDA Department of Food Safety and Inspection Guidelines 2011
Photo Credit: Rachel Spauldilng via www.sxc.hu
Rule Number One: If you don't have a kitchen thermometer, get one! And be sure you check out the instructions to make sure you know how to calibrate and use it correctly. And always stick your thermometer in at the thickest part of the food or the thickest part of the meat away from the bone.
Turkey Thawing: If you think simply placing your turkey in the kitchen sink overnight is a good way to thaw, get ready to say Hello a bacterial bonanza. Thawing your turkey in the fridge is the best method with each 3-4 lbs requiring 24 hours of thawing. However, if you're running short on time either use your Microwave to defrost or thaw in the sink with cold water **Be sure to change the water at least every 30 minutes!!** The cold water method will take approximately 30 min per pound of turkey (1).
Buffet Rules: If you are serving a cold food, try placing the container over another container with ice. Hot foods can be kept hot longer by placing them over a pan of hot water. However, regardless of your serving method, if a food has been out at room temperature for more than 2 hours, toss it! Likewise, if a food has been handled by a lot of people, play it safe and throw it out (2).
Left-Overs: If you're re-heating left overs but sure they get hot enough. Re-heated foods should reach 165 degrees Fahrenheit for at least 15 sec within 2 hours (2).
Quick Reference:
Taking temperatures while you cook is one of the best ways to protect you, your family and friends from the dangers of uninvited guests (bacteria and food poisoning).
From your friends at UNSA, have a Happy and Safe Thanksgiving!
References:
1- American Dietetic Association. Safe Turkey Thawing Tips. http://www.eatright.org/Public/content.aspx?id=4294967586&terms=turkey+thawing
2- USDA Department of Food Safety and Inspection Guidelines 2011
Photo Credit: Rachel Spauldilng via www.sxc.hu
Friday, November 18, 2011
Working Nutrition into Your Workout
Is there an end to the benefits of exercise and physical activity? Weight maintenance, bone strength, improved lipid levels, reduced stress, improved mood, decreased risk of cancer and cardiovascular disease, reduced risk of type 2 diabetes and hypertension (1), getting to wear that awesome pair of jeans (you know the ones) - the list goes on and on! But if exercise is the King of good health, then nutrition is the Queen; and where would the King be without the Queen? The truth is, without good nutrition to support your workout you'll be missing out on important health benefits and could even be causing damage to your body. Fueling correctly before, during, and after exercise means you'll be able to get the most out of your workout. Taking in the right nutrients with a workout ensures that you'll be supplying your body the stuff it needs to repair and become stronger (2).
So here's a quick breakdown of the American Dietetic Association's recommendations for Pre, During, and Post Workout Nutrition.
Pre-Workout: You may not think of water as a nutrient, but it is- a very important one. Being even 1-2% low on the old H2O (AKA water) can sap your energy and put you at risk for dehydration. Be sure to start your fluid intake several hours before your workout in order to ensure you're fully-hydrated. When it comes to a pre-workout snack, think carbohydrates, low fat, and low fiber (that's to keep your tummy from getting upset) about 45min to 1 hour prior to workout. This does not mean you should go help yourself to a Krispy-Cream donut, choose high-quality carbs like a Banana, granola, or a low-sugar fruit smoothie.
During Workout: Nutrient intake during workouts is especially important for endurance athletes or for anybody who is going to be working out for more than an hour. For every hour spent working out, you should consume between 30-60 grams of carbohydrates. It would be a good idea to spread your intake throughout the workout as opposed to scarfing down a turkey sandwich at mile 4 of your 8 mile run. If you are planning to work out more than an hour, eat a little of a high carb snack all along. Some good examples are dried fruits or broken up pieces of fig newtons. And don't forget to keep the fluids flowing during exercise to prevent dehydration!
Post Workout: A good post workout snack should contain a mix of carbs and protein. The carbs help prevent a post-workout energy crash and the protein helps rebuild and repair your muscles. Low fat chocolate milk or a slice of whole wheat bread with peanut butter make great post workout snacks. And, as always, make sure to keep hydrating.
In order to reap all the benefits of an exercise program you have to fuel your body right. Too often people fail to provide their bodies with the nutrients they need when increasing their physical activity. Even if your goal is to decrease your weight, your body simply can't function correctly without the proper nutrients; so take the time to work good nutrition back into your workouts!
References:
1- Penedo FJ, Dahn JR. Exercise and well-being: a review of mental and physical health benefits associated with physical activity. Curr Opin Psychiatry. 2005 Mar;18(2):189-93.
2- Rodriguez NR, DiMarco ND, Langley S. Position of the American Dietetic Association, Dietitians of Canada, and the American College of Sports Medicine: Nutrition and Athletic Performance. J Am Diet Assoc. 2009;109:509-527.
Photo Credit: Timothy Takemoto via Flickr Creative Commons
Post Workout: A good post workout snack should contain a mix of carbs and protein. The carbs help prevent a post-workout energy crash and the protein helps rebuild and repair your muscles. Low fat chocolate milk or a slice of whole wheat bread with peanut butter make great post workout snacks. And, as always, make sure to keep hydrating.
In order to reap all the benefits of an exercise program you have to fuel your body right. Too often people fail to provide their bodies with the nutrients they need when increasing their physical activity. Even if your goal is to decrease your weight, your body simply can't function correctly without the proper nutrients; so take the time to work good nutrition back into your workouts!
References:
1- Penedo FJ, Dahn JR. Exercise and well-being: a review of mental and physical health benefits associated with physical activity. Curr Opin Psychiatry. 2005 Mar;18(2):189-93.
2- Rodriguez NR, DiMarco ND, Langley S. Position of the American Dietetic Association, Dietitians of Canada, and the American College of Sports Medicine: Nutrition and Athletic Performance. J Am Diet Assoc. 2009;109:509-527.
Photo Credit: Timothy Takemoto via Flickr Creative Commons
Tuesday, November 15, 2011
Frijoles y Maiz Ensalada
Don't let a small kitchen (or no kitchen at all) keep you from enjoying healthy home cooked meals! Too often people let their lack of equipment or culinary skills keep them from reaping the cost saving, rich-flavors, and nutritional benefits of preparing meals at home. This corn and bean salad is hearty enough to serve as a main dish, bursting with fresh spanish flavor, and can be made almost anywhere by anyone. No oven, stove, microwave, blender, or special skills required. So roll up your sleeves and treat yourself to a delicious healthy dinner tonight - At Home!
Spanish Style Corn and Black Bean Salad
-an Anna original
serves 6
Tools
knife and cutting surface
bowl
spoon
measuring spoons
can opener (or get the pop-top cans)
Ingredients
1 15oz can of Whole Kernel Corn (drained)
2 15oz cans of Black Beans (plain)
1/4 cup of Lime Juice
2 Tbsp Extra Virgin Olive Oil
1/4 cup fresh Cilantro (chopped)
1 med-large Tomato (chopped)
1/2 cup Red Onion (finely chopped)
1 cup fresh cabbage (chopped or shredded - you can buy this pre-shredded over in the bagged salad section of the produce isle)
1/2 Tsp Salt
Pepper to taste
Directions
1. Combine the olive oil, lime juice, and salt in the bowl. Use your spoon, or a fork, to mix together well.
2. Rinse the Black Beans- you don't have to have a strainer to do this. Take the lid after you open the can and use it to drain the liquid off the beans, then fill the can back up with water and repeat a few times. Vola, rinsed beans!
3. Add the beans, corn, tomato, onion, cabbage, and cilantro to the olive oil mixture.
4. Toss to coat all the ingredients and then pepper to taste.
Serve with whole wheat pitas or tortillas for a stunning and filling meal, or as a side dish with chicken kabobs and a glass of White Rioja if you just happen to be camping along the Costa Brava in Spain.
Nutrition Info
makes 6 servings, 1 cup each
(salad only, does not include pitas, tortillas, chicken or Rioja)
Per serving:
Calories 215.4
Total Fat 5.9 g
Saturated Fat 0.9 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 3.6 g
Cholesterol 0.0 mg
Sodium 14.6 mg
Potassium 587.3 mg
Total Carbohydrate 34.4 g
Dietary Fiber 9.8 g
Sugars 1.8 g
Protein 10.0 g
Photo Credit: mhaithaca via flickr creative commons
Saturday, November 12, 2011
Fixated on Fiber
Perhaps you've heard of fiber. You've probably seen labels on food products "with added fiber". You may even know that fiber is good for you, but what is fiber, really, and what does it do?
There are basically two different types of Fiber: Soluble and Insoluble
Soluble Fiber: dissolves in water and forms a gel-like texture. This type of fiber is commonly found beans and peas, fruits, oats, and some vegetables (think carrots, squash). Soluble fiber is important in lowering cholesterol by slowing and preventing the absorption of fats, and is also important in lowering glucose (sugar) levels in the blood by slowing the absorption rate of glucose. Take home point: soluble fiber can help prevent Cardio Vascular Disease and Diabetes Mellitus Type 2 (1-3).
Insoluble Fiber: commonly found in whole grain foods and vegetables, this fiber does not dissolve in water but creates "bulk". Bulk may not sound important, but it's actually pretty amazing. It fills you up faster, keeps you from feeling hungry, and keeps your intestines in tip-top shape. Take home point: insoluble fiber can help with weight maintenance, keep things "running smoothly", and helps prevent diseases like hemorrhoids and colon cancer (1-3).
A diet rich in both types of fiber is important to keep your body healthy and reduce the development of chronic disease. Most Adults need approximately 14grams of fiber for every 1000 calories they eat, or around 25-30grams of fiber a day (2). There are lots of fiber added products on the market, most of which have had soluble fiber added. While these can be a good supplement to help you increase your intake, it's important to get a balance of both types of fiber in order to get the most benefits. So load up on whole grains, fruits, and leafy vegetables - and enjoy not only the delicious flavors but the added health perks too!
References:
1- Mayo Clinic Staff "Dietary Fiber: Essential for a Healthy Diet". The Mayo Clinic. Retrived Nov. 12, 2011 from http://www.mayoclinic.com/health/fiber/NU00033.
2- ADA "Position of the American Dietetic Association: Health Implications of Dietary Fiber" J Am Diet Assoc. 2008;108: 1716-1731.
3- Anderson JW, Baird P, et al "Health benefits of dietary fiber"Nutr Rev. 2009 Apr;67(4):188-205.
Photo Credit: Rachel Gilmore via www.sxc.hu
There are basically two different types of Fiber: Soluble and Insoluble
Soluble Fiber: dissolves in water and forms a gel-like texture. This type of fiber is commonly found beans and peas, fruits, oats, and some vegetables (think carrots, squash). Soluble fiber is important in lowering cholesterol by slowing and preventing the absorption of fats, and is also important in lowering glucose (sugar) levels in the blood by slowing the absorption rate of glucose. Take home point: soluble fiber can help prevent Cardio Vascular Disease and Diabetes Mellitus Type 2 (1-3).
Insoluble Fiber: commonly found in whole grain foods and vegetables, this fiber does not dissolve in water but creates "bulk". Bulk may not sound important, but it's actually pretty amazing. It fills you up faster, keeps you from feeling hungry, and keeps your intestines in tip-top shape. Take home point: insoluble fiber can help with weight maintenance, keep things "running smoothly", and helps prevent diseases like hemorrhoids and colon cancer (1-3).
A diet rich in both types of fiber is important to keep your body healthy and reduce the development of chronic disease. Most Adults need approximately 14grams of fiber for every 1000 calories they eat, or around 25-30grams of fiber a day (2). There are lots of fiber added products on the market, most of which have had soluble fiber added. While these can be a good supplement to help you increase your intake, it's important to get a balance of both types of fiber in order to get the most benefits. So load up on whole grains, fruits, and leafy vegetables - and enjoy not only the delicious flavors but the added health perks too!
References:
1- Mayo Clinic Staff "Dietary Fiber: Essential for a Healthy Diet". The Mayo Clinic. Retrived Nov. 12, 2011 from http://www.mayoclinic.com/health/fiber/NU00033.
2- ADA "Position of the American Dietetic Association: Health Implications of Dietary Fiber" J Am Diet Assoc. 2008;108: 1716-1731.
3- Anderson JW, Baird P, et al "Health benefits of dietary fiber"Nutr Rev. 2009 Apr;67(4):188-205.
Photo Credit: Rachel Gilmore via www.sxc.hu
Tuesday, November 8, 2011
Coconuts for Kebabs
As winter takes hold, do you find yourself dreaming of sun-bathed beaches and the perfume of colorful blossoms wafting through the air? When you feel yourself longing for a more equatorial venue, wip up these Fruit Kebabs with Chef Meg's special coconut yogurt and bring the Tropics to you. Guilt free, relaxingly easy, and so healthy you may feel like you've been on vacation, these Kebabs are the perfect winter escape! Close your eyes and let the luxuriant flavors of fresh fruits and creamy coconut transport you to the world of warm breezes and lush landscapes.
Fruit Kebabs with Coconut Yogurt
by Sparkpeople's Chef Meg
-makes 20 servings-
Tools
20 (6-inch) wooden Bamboo or Wood Skewers (you can find these at almost any grocery store)
Knife and Cutting board (don't have these? Buy pre-cut fruit!)
Small bowl for mixing
Spoon
Ingredients
1 1/2 c low-fat vanilla yogurt
1 1/2 T flaked coconut
1 1/2 T reduced-sugar orange marmalade
various fruits: melon, pineapple, apples, pears, blackberries, strawberries, kiwis, etc.
NOTE: If using pear or apple, toss the cut fruit with a teaspoon of lemon juice to prevent them from turning all brown and icky.
Directions
Combine the yogurt, coconut and marmalade in a small bowl mixing well; cover and chill.
Thread fruits alternately onto skewers.
Serve kebabs with coconut dip on the side.
Ladies and Gentlemen, please put your seat backs in the Upright position and prepare for landing...
Nutritional Info
Serves 20: 1 skewer with 1 tablespoon of yogurt
Per Serving:
Calories 42.0
Total Fat 0.5 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.8 mg
Sodium 13.2 mg
Potassium 70.4 mg
Total Carbohydrate 9.7 g
Dietary Fiber 1.2 g
Sugars 2.9 g
Protein 0.9 g
Photo and Recipe Credit: Sparkpeople's Chef Meg via http://recipes.sparkpeople.com/recipe-detail.asp?recipe=770564
Friday, November 4, 2011
Know the Facts: Eating Disorders
Healthyvols welcomes guest blogger Renee Taylor-Sapp, Eating Disorder Coalition of Tennessee Knoxville Student Intern.
Since the 1930s the incidence of eating disorders has been steadily increasing every decade. Approximately 10 million American females and 1 million American males are struggling with an eating disorder and many more individuals go undiagnosed. Eating disorders are defined as a recurrent pattern of dysfunctional eating behaviors and habits associated with adverse mental, medical and social consequences. According to the American Psychological Association eating disorders are broken into three categories: anorexia nervosa, bulimia nervosa and binge eating disorder.
Anorexia Nervosa – characterized by extreme restriction of dietary intake due to an intense fear of gaining weight or becoming fat even though the individual falls around or below ~85% of their ideal body weight along with severe body image distortions.
Bulimia Nervosa – fluctuations through regular cycles of binge eating (at least twice per week) accompanied by feelings of loss of control followed by compensatory behaviors; compensatory behaviors could be purging (use of laxatives or vomiting) or non-purging (excessive exercise or calorie restriction).
Binge Eating Disorder – describes individuals who experience binge-eating cycles characterized by consumption of massive amounts of food with lack of control and uncomfortable fullness even in the lack of hunger; unlike Bulimia Nervosa individuals with binge eating disorder do not participate in compensatory behaviors.
Unfortunately, a larger percent of the population may suffer from many sub-clinical disordered eating patterns and body image distortions that go undiagnosed and untreated.
• Over one-half of teenage girls and nearly one-third of teenage boys use unhealthy weight control behaviors such as skipping meals, fasting, smoking cigarettes, vomiting, and taking laxatives (Neumark-Sztainer, 2005).
• 42% of 1st-3rd grade girls want to be thinner (Collins, 1991).
• 81% of 10 year olds are afraid of being fat (Mellin et al., 1991).
• 46% of 9-11 year-olds are “sometimes” or “very often” on diets, and 82% of their families are “sometimes”or “very often” on diets (Gustafson-Larson & Terry, 1992).
• 91% of women recently surveyed on a college campus had attempted to control their weight through dieting, 22% dieted “often” or “always” (Kurth et al., 1995).
Disordered eating behaviors include unhealthy and inaccurate thoughts, feeling or habits focused around food and body image. These could include preoccupation with weight and diet including excessive or frequent weighing, frequent “dieting”, fasting or meal skipping, eliminating certain “bad” foods all together and the habitual use of diet aids and supplements. All of these behaviors over time can lead to increased risk of developing an eating disorder. It has been shown that 35% of “normal dieters” will progress to “pathological dieters” and about a quarter of pathological dieters will progress into partial or full eating disorders.
However there is hope for individuals struggling with all forms of eating disorders and disordered eating. With the help of a qualified interdisciplinary team consisting of a licensed mental health provider and a registered dietitian individuals can, with time, completely recover from an eating disorder.
The best way to start the healing process is to seek appropriate help – the sooner the better! Contact the Eating Disorder Coalition of Tennessee for more information about where and how to receive help: http://www.edct.net/
A great way to get more information about eating disorders is to attend the EDCT Event on NOV. 8th "Cracking the Hunger Code" with Author Anita Johnson, PhD. This is a totally Free Event at the University Center of UT!
References:
1) All statistics were taken from the National Eating Disorder Association website. http://www.nationaleatingdisorders.org/
2) American Psychological Association http://www.apa.org/helpcenter/eating.aspx
3) The Elisa Project http://www.theelisaproject.org/
4) The Academy for Eating Disorders http://www.aedweb.org//AM/Template.cfm?Section=Home
Since the 1930s the incidence of eating disorders has been steadily increasing every decade. Approximately 10 million American females and 1 million American males are struggling with an eating disorder and many more individuals go undiagnosed. Eating disorders are defined as a recurrent pattern of dysfunctional eating behaviors and habits associated with adverse mental, medical and social consequences. According to the American Psychological Association eating disorders are broken into three categories: anorexia nervosa, bulimia nervosa and binge eating disorder.
Anorexia Nervosa – characterized by extreme restriction of dietary intake due to an intense fear of gaining weight or becoming fat even though the individual falls around or below ~85% of their ideal body weight along with severe body image distortions.
Bulimia Nervosa – fluctuations through regular cycles of binge eating (at least twice per week) accompanied by feelings of loss of control followed by compensatory behaviors; compensatory behaviors could be purging (use of laxatives or vomiting) or non-purging (excessive exercise or calorie restriction).
Binge Eating Disorder – describes individuals who experience binge-eating cycles characterized by consumption of massive amounts of food with lack of control and uncomfortable fullness even in the lack of hunger; unlike Bulimia Nervosa individuals with binge eating disorder do not participate in compensatory behaviors.
Unfortunately, a larger percent of the population may suffer from many sub-clinical disordered eating patterns and body image distortions that go undiagnosed and untreated.
• Over one-half of teenage girls and nearly one-third of teenage boys use unhealthy weight control behaviors such as skipping meals, fasting, smoking cigarettes, vomiting, and taking laxatives (Neumark-Sztainer, 2005).
• 42% of 1st-3rd grade girls want to be thinner (Collins, 1991).
• 81% of 10 year olds are afraid of being fat (Mellin et al., 1991).
• 46% of 9-11 year-olds are “sometimes” or “very often” on diets, and 82% of their families are “sometimes”or “very often” on diets (Gustafson-Larson & Terry, 1992).
• 91% of women recently surveyed on a college campus had attempted to control their weight through dieting, 22% dieted “often” or “always” (Kurth et al., 1995).
Disordered eating behaviors include unhealthy and inaccurate thoughts, feeling or habits focused around food and body image. These could include preoccupation with weight and diet including excessive or frequent weighing, frequent “dieting”, fasting or meal skipping, eliminating certain “bad” foods all together and the habitual use of diet aids and supplements. All of these behaviors over time can lead to increased risk of developing an eating disorder. It has been shown that 35% of “normal dieters” will progress to “pathological dieters” and about a quarter of pathological dieters will progress into partial or full eating disorders.
However there is hope for individuals struggling with all forms of eating disorders and disordered eating. With the help of a qualified interdisciplinary team consisting of a licensed mental health provider and a registered dietitian individuals can, with time, completely recover from an eating disorder.
The best way to start the healing process is to seek appropriate help – the sooner the better! Contact the Eating Disorder Coalition of Tennessee for more information about where and how to receive help: http://www.edct.net/
A great way to get more information about eating disorders is to attend the EDCT Event on NOV. 8th "Cracking the Hunger Code" with Author Anita Johnson, PhD. This is a totally Free Event at the University Center of UT!
References:
1) All statistics were taken from the National Eating Disorder Association website. http://www.nationaleatingdisorders.org/
2) American Psychological Association http://www.apa.org/helpcenter/eating.aspx
3) The Elisa Project http://www.theelisaproject.org/
4) The Academy for Eating Disorders http://www.aedweb.org//AM/Template.cfm?Section=Home
Photo Credit: Katherine Evans via www.sxc.hu
Tuesday, November 1, 2011
Could it have Bean any easier?
This time of the year it seems especially hard to eat healthy. School projects, work, family, the list goes on and on. Every one is so busy, who has time to fix a nutritious meal? YOU do! This bean soup has it all. It's flavorful, filling, Super nutritious (a whopping 20g of Protein and 24g of Fiber for less than 200 calories a serving!), cheap, and most importantly, it's Easy. This soup can be fixed on the weekend and eaten throughout the week which means you will be reaching for something healthy instead of calling the local pizza place. Do your taste-buds, waistline and wallet a favor, power up the crock pot and get to cooking.
No Excuses 16 Bean Soup
-an Anna original
makes 8 servings
Tools
4-6 quart Crock Pot (or you can use the stove if you have one)
bowl
Ingredients
20oz bag of Kroger's 16 Bean Soup Mix, Chicken Flavor (don't have a Kroger? no worries, most grocery stores carry a similar bean soup mix)
1 6oz can of diced tomatos (no added flavors-unless you want)
1 cup cooked chicken, chopped (I love using left over Rotisseri Chicken for an extra flavor burst!)
Directions
1. Soak the beans in 6-8 cups of water overnight or follow the quick soak directions on the back of the bag.
2. Rinse the beans and place in the crock pot. Add water until there is approximately 2 inches of water over the beans.
3. Turn the Crock pot on medium and allow to simmer for 3-4 hours or until the beans are soft. Check on the beans every once in a while to add water if needed.
4. Once the beans are tender, add the seasoning packet that came with the beans, the chicken, and the diced tomatos. Stir and let simmer for another 30min or until the soup is the desired thickness. Salt and Pepper to taste.
5. That's it! You're Done! Aren't you glad you made time to do something healthy for you? Now go on and Enjoy!
pssst- I add a tiny dollop of sour cream and some shredded cabbage to make it extra special.
Nutrition Info
makes 8, 1/2 Cup servings
per serving:
Amount Per Serving
Calories 168.5
Total Fat 0.5 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 30.4 mg
Potassium 44.7 mg
Total Carbohydrate 42.9 g
Dietary Fiber 24.2 g
Sugars 2.6 g
Protein 20.6 g
Tuesday, October 25, 2011
Fancy Fun with Fall Fruits
The grocery stores are bursting at the seams with the beautiful fruits of Fall. Golden pears and rainbows of apples reflect the changing leaves outside. How do we take advantage of such nutritional bounty? Fruit Crepes of course! These delicate wraps will bring the crisp-sweet tastes fall into your mouth with every bite. The caramelized fruits flirt with a hint of swiss and a dash of cinnamon to warm you up on cool fall days. They're decadent in both flavor and nutrition, so go ahead, indulge!
Decadent Fall Fruit Crepes
-an Anna original
four servings
Tools
either a hot plate or a skillet and stove
measuring spoons
bowl for mixing
knife for chopping
Ingredients
1/2 Tablespoon butter
1 small-medium apple (pink lady, tango, or gala)
1 small-medium Pear (Bartlett is best!)
2 Tablespoon Raisins
2 Tablespoons walnut pieces
1 Teaspoon (packed) Brown Sugar
4 wedges (individual servings) Laughing Cow spreadable Swiss cheese
cinnamon for sprinkling
4 Pre-made French Style Crepes (you can buy these or make them yourself, this recipe is based on store-bought)
Directions
Chop up your apple and pear into pieces the size of mini marshmallows. Combine the fruit pieces, walnut pieces, and raisins in a bowl. Sprinkle the brown sugar over the fruit mixture and mix well until the sugar is distributed relatively evenly.
Heat the skillet over med-high heat and melt the butter, quickly adding the fruit mixture to the butter before it begins to brown. Mix the fruit combination well so that the butter distributed evenly, the sugar begins to melt, and the nuts and fruits toast slightly. Remove from heat.
Place 1 crepe on a plate and spread 1 wedge of Laughing Cow Swiss over 1/2 of the crepe. Careful! Crepes are delicate and tear easily. Then spoon 1/4 of the fruit mixture on to the swiss and fold the crepe in half. Then, if possible, fold the crepe in half again, carefully, to form a triangle (It's just prettier this way). Repeat until all 4 crepes have been filled. Sprinkle a little cinnamon over the top of the crepes for decoration and a hint of spice.
These crepes make a beautiful dessert or a special breakfast with your favorite non-fat Greek yogurt. Bon Appétit!
Nutritional Info:
-makes 4 servings
Per Serving:
Calories 179.2
Total Fat 6.7 g
Saturated Fat 2.7 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 0.7 g
Cholesterol 14.4 mg
Sodium 301.2 mg
Potassium 134.0 mg
Total Carbohydrate 25.5 g
Dietary Fiber 2.0 g
Sugars 12.4 g
Protein 3.9 g
Decadent Fall Fruit Crepes
-an Anna original
four servings
Tools
either a hot plate or a skillet and stove
measuring spoons
bowl for mixing
knife for chopping
Ingredients
1/2 Tablespoon butter
1 small-medium apple (pink lady, tango, or gala)
1 small-medium Pear (Bartlett is best!)
2 Tablespoon Raisins
2 Tablespoons walnut pieces
1 Teaspoon (packed) Brown Sugar
4 wedges (individual servings) Laughing Cow spreadable Swiss cheese
cinnamon for sprinkling
4 Pre-made French Style Crepes (you can buy these or make them yourself, this recipe is based on store-bought)
Directions
Chop up your apple and pear into pieces the size of mini marshmallows. Combine the fruit pieces, walnut pieces, and raisins in a bowl. Sprinkle the brown sugar over the fruit mixture and mix well until the sugar is distributed relatively evenly.
Heat the skillet over med-high heat and melt the butter, quickly adding the fruit mixture to the butter before it begins to brown. Mix the fruit combination well so that the butter distributed evenly, the sugar begins to melt, and the nuts and fruits toast slightly. Remove from heat.
Place 1 crepe on a plate and spread 1 wedge of Laughing Cow Swiss over 1/2 of the crepe. Careful! Crepes are delicate and tear easily. Then spoon 1/4 of the fruit mixture on to the swiss and fold the crepe in half. Then, if possible, fold the crepe in half again, carefully, to form a triangle (It's just prettier this way). Repeat until all 4 crepes have been filled. Sprinkle a little cinnamon over the top of the crepes for decoration and a hint of spice.
These crepes make a beautiful dessert or a special breakfast with your favorite non-fat Greek yogurt. Bon Appétit!
Nutritional Info:
-makes 4 servings
Per Serving:
Calories 179.2
Total Fat 6.7 g
Saturated Fat 2.7 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 0.7 g
Cholesterol 14.4 mg
Sodium 301.2 mg
Potassium 134.0 mg
Total Carbohydrate 25.5 g
Dietary Fiber 2.0 g
Sugars 12.4 g
Protein 3.9 g
Photo Credit: rcakewalk via flickr creative commons
Friday, October 21, 2011
The Profusion of Probiotics
Go to your refrigerator and take a peak inside. How many products do you see there with "Probiotic" or "Prebiotics" stamped on the packaging? The probiotic craze started with yogurt and then quickly spread to include almost every kind of dairy product, juices, and some kinds of snack foods. Perhaps you've heard something about probiotics like "good for digestion" or "improves immunity", but what do you really know about this added ingredient? Let's take a closer look at exactly what probiotics are and what they do.
Probiotics- are live, viable microorganisms (typically belonging to the Genus Lactobacillus) that are added to foods in an attempt to establish colonies of these organisms in your intestines. The purpose of these colonies are to improve your health by increasing digestion and absorption of nutrients as well as improving immunity by "crowding out" bad microorganism and preventing them from establishing harmful colonies that might cause illness [1].
Prebiotics- are carbohydrates that cannot be digested by humans but can be digested by the microorganisms in our intestines. These carbohydrates act as food for the microorganisms and promote their colonization and growth [2].
Symbiotics- refers to a mixture of probiotics and prebiotics or, in other words, the addition of the microorganisms along with some food to help get them started [2].
So we know what all these biotics are and are suppose to do; the question now is do they actually do what is claimed? There is some evidence that indicates probiotics do improve the function of the intestinal tract when it comes to decreasing diarrhea. The evidence in the areas of cancer prevention and increased immunity, however, is more equivocal (that means wishy-washy or not strong in either direction) and many organizations, including the American Dietetic Association, feel that more research is needed before the routine use of probiotics and prebiotics can be recommend for everyone [1,3,4].
If you are interested in starting a probiotics regime, please speak with your doctor first in order to rule out any personal health issues that may be impacted. In order to see the benefits of a probiotic regimen the Mayo Clinic suggests that "a daily dose of about 10 billion colony-forming units is needed" [4].
Resources:
1- DeVerse M., Schrezenmier J. Probiotics, prebiotics, and symbiotics. Adv Biochem Eng Biotechnol. 2008;111:1-66.
2- Zeratsky S. Are probiotics and prebiotics important for health? The Mayo Clinic, Retrieved on Oct. 20, 2011 from http://www.mayoclinic.com/health/probiotics/AN00389.
3- American Dietetic Association. Probiotics and digestion. The American Dietetic Association Hot Topics. April 2009.
4- Probiotics: Bacteria That Offer Health Benefits. The Mayo Clinic, Retrieved on Oct. 20, 2011 from http://www.mayoclinic.org/news2009-mchi/5340.html.
Photo Credit: Binnorie Artwork via Flickr Creative Commons
Probiotics- are live, viable microorganisms (typically belonging to the Genus Lactobacillus) that are added to foods in an attempt to establish colonies of these organisms in your intestines. The purpose of these colonies are to improve your health by increasing digestion and absorption of nutrients as well as improving immunity by "crowding out" bad microorganism and preventing them from establishing harmful colonies that might cause illness [1].
Prebiotics- are carbohydrates that cannot be digested by humans but can be digested by the microorganisms in our intestines. These carbohydrates act as food for the microorganisms and promote their colonization and growth [2].
Symbiotics- refers to a mixture of probiotics and prebiotics or, in other words, the addition of the microorganisms along with some food to help get them started [2].
So we know what all these biotics are and are suppose to do; the question now is do they actually do what is claimed? There is some evidence that indicates probiotics do improve the function of the intestinal tract when it comes to decreasing diarrhea. The evidence in the areas of cancer prevention and increased immunity, however, is more equivocal (that means wishy-washy or not strong in either direction) and many organizations, including the American Dietetic Association, feel that more research is needed before the routine use of probiotics and prebiotics can be recommend for everyone [1,3,4].
If you are interested in starting a probiotics regime, please speak with your doctor first in order to rule out any personal health issues that may be impacted. In order to see the benefits of a probiotic regimen the Mayo Clinic suggests that "a daily dose of about 10 billion colony-forming units is needed" [4].
Resources:
1- DeVerse M., Schrezenmier J. Probiotics, prebiotics, and symbiotics. Adv Biochem Eng Biotechnol. 2008;111:1-66.
2- Zeratsky S. Are probiotics and prebiotics important for health? The Mayo Clinic, Retrieved on Oct. 20, 2011 from http://www.mayoclinic.com/health/probiotics/AN00389.
3- American Dietetic Association. Probiotics and digestion. The American Dietetic Association Hot Topics. April 2009.
4- Probiotics: Bacteria That Offer Health Benefits. The Mayo Clinic, Retrieved on Oct. 20, 2011 from http://www.mayoclinic.org/news2009-mchi/5340.html.
Photo Credit: Binnorie Artwork via Flickr Creative Commons
Tuesday, October 18, 2011
Pumpkins on Parade
Tis the season for pumpkins, and all through the land, halloween festivities are feverishly being planned. Jack-O-Lanterns are delicately perched on steps by the door, but don't stop there, Pumpkins are great for So Much More!
Pumpkins are a vegetable, after all, and a yummy one at that. These orange treats are bursting with nutrients like beta-carotene (Vitamin A), potassium, and magnesium. So don't let this golden opportunity to add some color to your plate pass you by; pumpkin is great in breads (pumpkin muffins! pumpkin pancakes!), soups, roasted in the oven with butternut squash and green beans (and perhaps a hint of maple syrup), cheese cake (that's right, I said pumpkin cheese cake!), and the very classic pumpkin pie.
Perhaps you're thinking "But I don't have an oven, how am I suppose to enjoy pumpkin?". Never fear my friend, I've saved the best for you! Be the Super Hero at your next Halloween Party by bringing this scrumptiously healthy pumpkin dip.
Pumpkin Party Dip
makes 12 servings (2 Tbsp. each)
Tools
1 bowl
1 spoon
measuring spoons
Ingredients
3/4 cup Philadelphia light cream cheese (soften in a microwave or run package under hot water).
1/2 cup brown sugar (packed)
1/2 cup canned pumpkin (no salt added)
2 teaspoons maple syrup
1/2 teaspoon ground cinnamon
Directions
Combine the pumpkin, softened cream cheese, and brown sugar in the bowl until smooth and creamy (yes this is much faster and easier with a mixer, but you can do it by hand). Once smooth, add the maple syrup and cinnamon and mix well. Cover and chill in the fridge for at least 30min before serving.
Serve with apple slices, celery sticks, ginger snaps, or vanilla wafers. It also makes a terrific spread on whole grain English muffins.
Nutrition Info
-dip only-
Serving Size: 2 Tablespoons
per serving:
Calories 71 . 1
Total Fat 2 . 3 g
Saturated Fat 1 . 5 g
Cholesterol 7 . 5 mg
Sodium 79 . 3 mg
Potassium 55 . 5 mg
Total Carbohydrate 14 . 9 g
Dietary Fiber 0 . 3 g
Sugars 14 . 2 g
Protein 1 . 6 g
Photo Credit: m0rnizstar (Ella Marie) via www.sxc.hu
Friday, October 14, 2011
What's there to Detox about?
Lose Weight Fast!
Increase Energy!
Improve your Immunity!
Rid your body of all the toxins that are keeping it from functioning properly!
Ah yes, the battle cry of detox diets everywhere-programs that claim to return the body to pristine operating condition by riding it of all those nasty chemicals built up by our diets and the environment.
That all sounds well and good except for one little hangup- the human body is made up of several of the most complex and efficient detoxification machines known to man: the liver, kidneys, intestines, and lungs [1]. Our bodies are constantly working to filter out and rid the tissues of toxins, and it does an incredible job. The body does such a good job, in fact, that there is absolutely no scientific evidence to support the notion that we need to take the additional measures promoted by detox or "cleanse" diets. So if there isn't any evidence that detox diets are doing any good, are they doing any harm?
Detox diets typically include a period of fasting followed by a strict diet of fruits and veggies or specialty shakes and/or vitamins, supplements, and proprietary herbal remedies. Participants of this type of diet often claim to feel more energetic and healthier, but this is a placebo effect likely contributed by feeling happy because they think are doing something good for their bodies [2]. In truth, this type of extreme dieting can lead to several very serious health issues [2,3]:
- Dehydration
- Nausea
- Headache
- Dizziness
- Diarrhea
- increase risk of slowing metabolism
- increase the risk of some individuals developing eating disorders
Even with all these potential side effects, there is NO scientific evidence that detox diets actually remove any additional toxins from the body [1,2,3]. Anyone who plans to follow a detox diet should only do so under the supervision of a physician.
If you want your body to function at its optimum level, the best diet is one rich in fruits and vegetables, whole grains, lean meats, and low fat dairy [3].
References:
1- Carter D. Coming clean: Detox diets are back. Courier-Journal.com. http://www.courier-journal.com/article/20090821/FEATURES0401/908210322/Coming+clean++Detox+diets+are+back. Retrieved on October 11, 2011.
2- Illiades C. The truth about detox diets. Everyday Health.com. http://www.everydayhealth.com/digestive-health/the-truth-about-detox-diets.aspx. Retrieved on October 11, 2011.
3- Zeratsky K. Do detox diets offer any health benefits. The Mayo Clinic. http://www.mayoclinic.com/health/detox-diets/AN01334. Retrived on October 11, 2011.
Photo Credit: Dora Mitsonia via www.sxc.hu
Tuesday, October 11, 2011
Cherry Baby
Did you blink and miss the Cherry Season?
That's no reason to miss out on the fantastic health benefits packed into these tiny natural treats! Tart Cherries (aka the sour cherry, pie cherry, Prunus cerasus, montmorency cherry, balaton cherry) are low in calories and jam-packed with nutrients like Vitamin C, potassium, carotenoids, fiber, and other Bioactive food components [1]. Research indicates that tart cherry juice can reduce inflammation and muscle pain [2], reduce risk of colon cancer [3], reduce oxidative damage in older adults [4], lower the risk of Cardio Vascular Disease, Gout, and help manage diabetes [1]. Two great ways to add cherries to your diet are Tart Cherry Juice and dried tart cherries.
Dried cherries are easy- just add a handful to your oatmeal, make your own trail mix with almonds and cherries, or toss some dried cherries into your favorite chicken salad!
Tart Cherry Juice is an Awesome way to get the most Cherry Bang for you buck, so here's my favorite Cherry smoothie that's super easy and wickedly delicious.
Anna's Thrilling Tart Tonic
Tools
Blender
(sorry guys, gotta have a blender of some sort for this one)
Ingredients
1 cup of frozen raspberries (no added sugar)
8 fl oz Tart Cherry Juice (the closer to 100% cherry juice the better, avoid added sugars! I like the Tart Cherry Juice Concentrate by Stanton Orchards. The concentrated form means that you can use it in lots of ways, like drizzled over yogurt. You can find it at your local Ingles.)
1 small banana (or half a big banana. If you want more protein use 4-5 oz nonfat greek yogurt here instead)
2 cups of ice
Directions
Combine ingredients in a blender and blend until smooth.
Serve with a straw and perhaps a little umbrella!
This smoothie will wake you up and get you moving in the morning, or acts as a fantastic recovery drink after a hard workout!
Nutritional Info
recipe makes 1 serving
per serving:
Calories 302 . 9
Total Fat 0 . 5 g
Saturated Fat 0 . 3 g
Polyunsaturated Fat 0 . 1 g
Monounsaturated Fat 0 . 1 g
Cholesterol 0 . 0 mg
Sodium 16 . 0 mg
Potassium 990 . 0 mg
Total Carbohydrate 74 . 7 g
Dietary Fiber 11 . 4 g
Sugars 48 . 5 g
Protein 3 . 0 g
References:
1-McCune LM, Kubota C, Stendell-Hollis NR, Thomson CA. Cherries and health: a review. Critical Reviews in Food Science and Nutrition; 51:1, 1-12.
2-Kuehl et al. Efficacy of tart cherry juice in reducing muscle pain during running: a randomized controlled trial. Journal of the International Society of Sports Nutrition; 2010, 7:17.
3-Kang S, et al. Tart cherry anthocyanins inhibit tumor development in ApcMin mice and reduce proliferation of human colon cancer cells. Cancer Letters 194 (2003) 13–19.
4-Traustado T, et al. Tart Cherry Juice Decreases Oxidative Stress in Healthy Older Men and Women. Journal of Nutrition. 2009; 1896-1900.
Photo Credit: davidkonecny via flicker creative commons
Friday, October 7, 2011
Fishy Supplements: are they worth the clams?
Dietary supplements are big business, and I mean the Billions of Dollars kind of big business. Of the 38% of the US population who engages in some form of complementary medicine, the majority of those individuals are using natural products such as dietary and herbal supplements [1]. And the Number One dietary supplement used in the USA is Fish Oil [1].
Fish oil is taken by individuals to treat a myriad of problems including Depression, Cardio Vascular Disease, Attention Deficit Disorders, joint problems like Rheumatoid Arthritis, and decreased metabolism. So does fish oil really help with any of these problems, or are people just wasting their money?
Let's start with Cardio Vascular Disease (CVD) and related risk factors like inflammation, blood pressure, triglyceride and HDL levels. Several studies have shown that that fish oil supplements do in fact decrease blood triglyceride levels while increasing HDL levels (aka "good cholesterol") [2]. However, while the affects are statistically significant, they were still very small. When it comes to inflammation in the circulatory system, the active component in fish oil, Omega 3 fatty acids, have been shown to reduce inflammation which can protect against CVD [3].
Take Home Message: Fish oil supplements have some protective effects against CVD.
Okay, so what about joint health and Rheumatoid Arthritis? A large study in 2008 found that taking fish oil supplements significantly decreased NSAID (pain medication) use when compared to a placebo in patients with Rheumatoid Arthritis [4]. As it turns out, clinical trials have shown that the anti-inflammatory effects of those Omega 3s extends to joint inflammation [5].
Take Home Message: Individuals with joint pain and Rheumatoid Arthritis may benefit from fish oil supplementation.
A new study just published this year found that omega 3 Fatty acids, like those found in fish oil, decreased anxiety in otherwise healthy medical students [3]. While no improvements where seen in depression symtoms, this trial provides evidence that individuals may see improvements in overall anxiety levels by taking fish oil supplements. However, I would recommend waiting on more research before starting on a fish oil supplement regimen to reduce anxiety.
Take Home Message: Fish oil supplements may reduce anxiety in otherwise healthy individuals, but I'm not signing up just yet.
When it comes to Attention Deficit Disorders, metabolism, and all other health claims, the evidence that fish oil has any effects is significantly lacking. While some studies show positive results, others show negative results, and almost all of the research trials are very small. In order to determine the true effects of fish oil supplements in any of these diseases and disorders much more research is needed.
Natural does NOT mean Safe!
There are plenty of natural things in this world that will kill you like sharks, volcanos, and poison mushrooms; so just because a product is said to be natural it does not mean that it is automatically safe. Before taking fish oil supplements it is important to understand that they are considered dietary supplements and are therefore not required to be proven safe or effective. The FDA is only responsible for removing such supplements fromt the market if they have been proven unsafe. Fish oil supplements are at risk of containing contaminates such as Mercury, Lead, Arsenic, and Pesticides [6].
Warning: Fish oil supplements should not be used in conjunction with blood thinners or by individuals with bleeding disorders.
References:
1- NCCAM. The use of complementary and alternative medicine in the United States. US Department of Health and Human Services; Dec. 2008. http://nccam.nih.gov/news/camstats/2007/camuse.pdf
2- Hill AM, et al. Combining fish-oil supplements with regular aerobic exercise improves body composition and cardiovascular disease risk factors. Am J Clin Nutr. 2007; 85: 1267-1274.
3-Kiecolt-Glaser JK, et al. Omega-3 supplementation lowers inflammation and anxiety in medical students: A randomized controlled trial. Brain Behav Immun. 2011.
4- Galarraga B, et al. Cod liver oil (n-3 fatty acids) as an non-steroidal anti-inflammatory drug sparing agent in rheumatoid arthritis. Rheumatol. 2008; 47:665-669.
5- NCCAM. Rheumatoid Arthritis and CAM.
http://blackboard.utk.edu/webapps/portal/frameset.jsp?tab_tab_group_id=_2_1&url=%2Fwebapps%2Fblackboard%2Fexecute%2Flauncher%3Ftype%3DCourse%26id%3D_757123_1%26url%3D
6- United States Governement Accountability Office. 2010. www.goa.gov
Photo Credit: ArtsieAspie via Flicker Creative Commons
Tuesday, October 4, 2011
Gimme Smore!
Cake pops are everywhere! Checking out at Kroger yesterday I saw at least 4 different magazines with cake pop recipes featured on the cover. No wonder, they're so cute! Who can resist a fancy ball of yummy cake on a conveniently portable stick? I was so enamored with this adorable new trend I set out to find a healthy version, but no matter where I looked all the recipes are calorie packed. I search high and low but could never find a recipe that registered less than 100 calories per pop.
And then I discovered Smores on a Stick! A delicious twist on a classic camp fire favorite that brings you the cuteness of a cake pop without the burden of a high fat and calorie load. And while I wouldn't go so far as to call these treats "healthy", I do feel that they are a healthier alternative to the classic cake pop. So roll up your sleeves and get to dipping, these little guys will be the star of you Halloween Party this year.
Smores on a Stick
this version is based on multiple recipes that have been "tweaked" by me
Tools
lollypop sticks (you can find these at most craft stores and sometimes at Walmart)
either a Styrofoam block or wax paper (for drying)
a zip lock bag
Microwave
Ingredients
(will make approximately 50-60 pops depending on how much chocolate you use per pop)
1 box Cinnamon Graham crackers (or plain, whatever you prefer)
1 bag Large Marshmallows (typically have 50-60 marshmallows per bag)
1 12-15oz bag/bar of melting chocolate or chocolate candy coating
(You can make your own chocolate coating by using Ghirardelli semi sweet chocolate chips (12oz) and 1Tbsp + 1 Tsp of Crisco- melt chocolate slowly until temp is between 80-84 degrees Fahrenheit. But you really need a double boiler to do this, I don't recommend using the microwave.)
Directions
1- put the crackers in the ziplock bag and smash them. I mean smash them really good! You want the cracker crumbs to be as fine as possible.
2-melt the chocolate or candy coating by following the microwave instructions on the package. Be Careful! Chocolate burns easily and will ruin the flavor.
3- Skewer a Marshmallow on a lollypop stick and dip it into the coating about half way up the marshmallow. Use a spoon to gently scrap off any excess coating, leaving enough to still cover the marshmallow.
4- Quickly dip the coated marshmallow into the cracker crumbs so that the crumbs stick to the bottom and around the bottom edge of the marshmallow.
5- Either stick the lollypop stick into the foam block, or set the cracker side down on the wax paper and allow the coating to set. This will typically take around 45min to get good and hard.
6- Serve to your very impressed family and friends.
Want a FREE SAMPLE?? Come by the UNSA Booth at the VolAware Street Fair tomorrow (Oct. 5th) from 10am to 4:30pm at the University Center Plaza to get some great Nutritional Information and your very own Smore on a Stick. But get there early before all the Smores are gone!
Please remember, with handmade treats like this the nutrient information can vary depending on how much you put on each treat. If you use lots of chocolate or crackers the nutritional info will be different than my estimates.
Nutritional Info
serving size: 1 pop
Calories: 71 . 5
Total Fat: 2 . 7 g
Saturated Fat 1 . 2 g
Polyunsaturated Fat 0 . 3g
Monounsaturated Fat 0.1g
Cholesterol: 0 mg
Sodium: 23 . 3mg
Potassium: 0mg
Total Carbohydrate: 12 . 5g
Dietary Fiber 0 . 1g
Sugars 9 . 2g
Protein: 0 . 9g
Photo Credit: Anna Lavender
Friday, September 30, 2011
Gluten: Give in or Give up?
There's a little protein hiding in grains like wheat and barely called gluten, and recently it's been getting a bad rap. Magazines, websites, and books like "The G-Free Diet" by Elizabeth Hasselbeck recommend giving up gluten to treat everything from Autism to weight gain. In response to the Gluten-free rage, the food industry has stepped up to provide the public with an increasingly varied supply of gluten free alternative to pastas, breads, cereals, soups, and many other items that typically contain wheat. So what about you? Is it still okay to dig into your Grandma's gluten-packed homemade lasagna, or should you give it up and go gluten-free?
There are two sides the the gluten argument: gluten and Celiac Disease, or gluten and Autism, weight gain, Attention Disorders, and similar claims. Let's start with Celiac Disease.
Celiac Disease is an autoimmune disorder. When people with this disorder ingest products containing gluten their bodies respond by attacking the gluten, damaging their small intestine in the process [1,2]. Celiac Disease can result in malabsorption of many necessary nutrients like Iron and calcium, abdominal pain, and weakness in addition to internal damage [2]. A related diagnosis is Gluten Intolerance, which is very similar to Celiac Disease but does not result in any physical damage to the small intestine [2]. The symptoms of these two conditions can vary from person to person and some individuals may not show any symptoms at all [1]. Therefore, if you think that you or someone you know may have Celiac Disease it is important to see a Doctor for diagnosis.
Take Home Message: Individuals with diagnosed Celiac Disease should definitely switch to a gluten-free diet in order to prevent damage. Individuals with Gluten Intolerance may want to avoid gluten products in order to prevent symptoms.
What about the claims that going gluten-free can treat Autism and attention disorders, increase energy, and aide in weight loss? There is no credible, published research demonstrating a connection between gluten and any of these disorders. The official position of the American Dietetic Association is that there is no evidence to suggest that removing gluten from the diet will improve health in any way unless you have been diagnosed with Celiac Disease or Gluten Intolerance [2]. In fact, many gluten-free products are highly refined and may therefore be higher in calories than typical products and may contain less nutrients and fiber.
Take Home Message: Don't needlessly restrict your diet!
Too often Celebrities and Magazines are quick to make health claims that are not based on solid scientific evidence. Always be sure to check their sources! Just because they say it has been "proven" or is "scientifically shown" does not mean that their sources are unbiased or stand up to international scientific standards.
References:
1-Zimmer KP. Nutrition and Celiac Disease. Curr Probi Pediatr Adolesc Health Care. 2011 Oct;41(9):244-7.
2- Zelman KM. Gluten-Free Diet Review. http://www.webmd.com/diet/features/g-free-diet. 2011
3- Celiac Disease Health Center. http://www.webmd.com/digestive-disorders/celiac-disease/celiac-disease-topic-overview. 2011
Photo Credit: nkzs via www.sxc.hu
Tuesday, September 27, 2011
Unstuffed the German Way
Move over mashed potatoes! Step aside Mac-N-Cheese! When it comes to comfort food, there's an age old dish that's making a comeback. Generations of Germans have turned to Stuffed Cabbage Rolls to fix their ills at the end of a stressful day, or to warm up their tummies while Old Man Winter blows. Now their secret is out! But, as much as I love the cute little rolls, who has time to wrap all those endless leaves of cabbage? This recipe drops the rolling without losing that homemade comfort food quality.
Unstuffed Cabbage
makes 12 servings
Tools
Knife
Cutting board (or surface)
Oven or Crock pot (4.5 quart or bigger)
Skillet
Casserole dish 4.5 quart (if using oven)
Aluminum Foil
Ingredients
1.5 lbs Ground Turkey (or lean ground beef)
1 Large head green cabbage, chopped
3 cups Barley, cooked (if you don't have a pot-buy the microwave version) (can substitute Brown rice)
3 egg whites
3 cups marinera sauce (or spaghetti sauce)
1 med onion, finely chopped
1 tsp ground cinnamon
1 tsp salt
1 tsp pepper
Directions
(If you don't have an oven, use a crock pot on high for 3-4 hours being careful to add a small amount of water if needed to prevent drying out)
1. Preheat Oven to 350 degrees Fahrenheit
2. If using dry barley (or brown rice) cook using product directions.
3. In a frying pan or electric skillet (whatever you've got) brown the ground turkey and finely chopped onion.
4. Combine turkey, seasonings, barley, and eggs whites and mix well.
5. Use 1 cup of marinera sauce to coat bottom of casserole dish or crock pot.
6. Add 1/2 of cabbage spread evenly over sauce (hey, cabbage heads vary in size, if you feel like the cabbage layer is too thick then use less).
7. Spread the meat mixture over cabbage leaves and coat meat layer with 1 cup of the marinera sauce.
8. Add the other 1/2 of the cabbage leaves and pour the remaining sauce over the top.
9. If baking in oven, cover tightly with foil and bake for 50 min or until cabbage is tender.
Now granted, this makes quite a bit of Unstuffed Cabbage, but it freezes well. Besides, with a dish this packed in fiber and protein and so reasonable in calories, this is a comfort food you can feel good about treating yourself to a second helping!
The Nutritional Info provided is based on barely and ground turkey.
Nutritional Info
12 servings
Per Serving:
Calories 250.6
Total Fat 9.2 g
Saturated Fat 2 . 2 g
Polyunsaturated Fat 2 . 5 g
Monounsaturated Fat 3.4 g
Cholesterol 57.8 mg
Sodium 352 mg
Potassium 644.1 mg
Total Carbohydrate 22 . 7 g
Dietary Fiber 5.0 g
Sugars 0.1 g
Protein 19.9 g
Photo Credit: DoesJE via Flickr Commons
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