Raw Foods Help Control Weight
Written by Wayne Gendel
The Impossible-To-Be-Overweight Diet Wayne Gendel Naturally Savvy Raw Food Health
Have you ever seen an overweight wild animal?
Of all living things on Earth, only humans and domesticated animals can be overweight, and the number one factor for a shortened lifespan is carrying excess weight. Wild animals do not become overweight because they eat the diet nature intended for them.
If you eat 80 percent of your food fresh and raw, it is virtually impossible to be overweight.
The natural human diet is made up of fresh fruits and vegetables, raw nuts and seeds. People who eat this along with small amounts of meat, fish and dairy are more likely to stay thin and healthy to a ripe old age.
Cultures like ours that sacrifice fresh veggies for large amounts of meat, fish and dairy become overweight. The old adage “everything in moderation” does not work because most of us have the “everything” at every meal.
In addition to excess fat and protein, we also load up on large amounts of unnatural, man-made foods, including processed cheese, boxed cereals, white flour, refined sugar and corn syrup. These foods are usually classified as high glycemic, which means they send blood sugar skyrocketing, making the body store more fat than it would with healthier, low glycemic natural foods.
To top that off, many of our foods are now genetically modified. Genetically modified (GM) foods have to be considered "substantially equivalent" to be deemed safe, but many researchers have questioned this standard. Some GM foods contain proteins that humans have never consumed before, and the long-term effects are unknown. Other health concerns include the potential for allergic reactions and antibiotic resistance.
So how can you tell these genetically modified (GM) foods apart from organic or traditional varieties? All produce has a four-digit code, but GM foods have a fifth digit—an eight—added to the beginning of the code as a qualifier. The best way to get the most nutrients and avoid GM foods is to buy organics, which also have a fifth digit in their codes—a nine at the beginning.
Cultures with fresh, natural diets regularly see people living vibrantly to or past 100 years old. But it is rare to see overweight people living healthily past the age of 50 or 60. So, try to add more raw fruits and vegetables to your diet. Fill up on greens before you eat your sandwich or snack on some fruit between meals.
Making 80 percent of your diet raw fruits and vegetables will help you not only live healthier, but longer—and without ever having to worry about being overweight.
Author of this article: Wayne Gendel
Click Here to see more Articles by This Author
· Proper Food Combining For Energy (27 March 2009)
· Staying Warm On Raw Foods (27 February 2009)
· Wayne Gendel (30 December 2008)
· Wayne’s Homemade Natural Toothpaste Recipes (19 December 2008)
· Toothpaste: Natural or Poison? (19 December 2008)
· Raw Food: Healthy Symptoms (19 December 2008)
· Benefits Of A Raw Food Diet (25 November 2008)
· Staying Cholesterol Healthy (28 August 2008)
· Switching to a Raw Diet (28 July 2008)
· Sunshine Is Good! (24 July 2008)
· Life Extension: How to Live Beyond 125! Part 2 (01 July 2008)
· Life Extension: How to Live to Beyond 125! Part 1 (01 July 2008)
· Living Raw Eating Like Nature Intended (01 July 2008)
· Skin Brushing for Vibrant Health (01 July 2008)
· Regenerative Sleep (01 July 2008)
· Worry Free From Cholesterol (01 July 2008)
· Sea Salt Part 2 (01 July 2008)
· Salt: Is It Good or Bad for Us? Part 1 (01 July 2008)
· Don't Panic, Eat Organic! (01 July 2008)
Showing posts with label organic eating. Show all posts
Showing posts with label organic eating. Show all posts
Monday, July 13, 2009
Thursday, April 23, 2009
Words of Wisdom From a 97-Year-Old Physician
Today’s Daily Directive – Yesterday was earth day. Do your part to Go Green. We have become a nation of hyperconsumers where convenience and consumption rule. Last night I was riding my bike in the neighborhood and noticed the number of trash receptacles at the end of each driveway. There were a minimum of two up to a maximum of 9, yes 9 huge oversized trash bins for every home.
Today, make a stand to do something to conserve. Conserve electricity, make less waste, recycle, re-use or simply resist impulse buying. If one of us does one of these, that’s 53 women and it’s a start. Then pass it on to your family and it will grow exponentially. Can you use less cleaning products, cut down on your driving, shut off lights. Would it be possible for you to buy nothing for 24 hours? I know those of you who own businesses are not happy to hear me say that, but it’s all part of change. I’ve gotten away from using the word discipline and have replaced it with devotion. It’s good training when you are working on making changes to you habits to think about your new habit as your devotion rather than something you need to be disciplined to do. You can stimulate the economy tomorrow. Try it for 24 hours. Buy nothing today and identify one earth friendly thing you are committed to do. It will help you appreciate what you have more rather than always looking for more, more, more!! Write these things down. There is power in writing.
Today’s Re-Powering Information – With age comes wisdom. Read on to hear advice from the worlds oldest practicing physician. Check out what he eats for lunch!!! He provides some timeless advice for living long and healthy years!
Words of Wisdom From a 97-Year-Old Physician
hinohara,wisdom, ageing, longevityAt the age of 97 years and 4 months, Shigeaki Hinohara is one of the world's longest-serving physicians and educators. He has been healing patients at St. Luke's International Hospital in Tokyo and teaching at St. Luke's College of Nursing since 1941.
He has published around 150 books since his 75th birthday, including one Living Long, Living Good that has sold more than 1.2 million copies. As the founder of the New Elderly Movement, Hinohara encourages others to live a long and happy life, a quest in which no role model is better than the doctor himself:
Energy comes from feeling good, not from eating well or sleeping a lot. Hinohara says we all remember how as children, when we were having fun, we often forgot to eat or sleep. He believes that we can keep that attitude as adults, too, and that it's best not to tire the body with too many rules such as lunchtime and bedtime.
All people who live long -- regardless of nationality, race or gender -- share one thing in common: None are overweight. For breakfast Hinohara drinks coffee, a glass of milk and some orange juice with a tablespoon of olive oil in it. His lunch is milk and a few cookies. His dinner is veggies, a bit of fish and rice, and, twice a week, 100 grams of lean meat.
Always plan ahead. His schedule book is already full until 2014. In 2016 he plans to attend the Tokyo Olympics!
There is no need to ever retire, but if one must, it should be a lot later than 65. The current retirement age was set at 65 half a century ago, when the average life-expectancy in Japan was much lower.
Share what you know. Hinohara gives 150 lectures a year, some for 100 elementary-school children, others for 4,500 business people.
When a doctor recommends you take a test or have some surgery, ask whether the doctor would suggest that his or her spouse or children go through such a procedure. Contrary to popular belief, doctors can't cure everyone -- so why cause unnecessary pain with surgery? Hinohara thinks that music and animal therapy can help more than most doctors imagine.
To stay healthy, always take the stairs and carry your own stuff. He take two stairs at a time, to get his muscles moving.
Pain is mysterious, and having fun is the best way to forget it. Hospitals must cater to the basic need of patients, and we all want to have fun.
Don't be crazy about amassing material things. Remember: You don't know when your number is up, and you can't take it with you to the next place.
Hospitals must be designed and prepared for major disasters, and they must accept every patient who appears at their doors. Hinohara helped design St. Luke's so that it was possible to operate anywhere: in the basement, in the corridors, in the chapel. Most people thought he was crazy, but on March 20, 1995, he was unfortunately proven right when members of the Aum Shinrikyu religious cult launched a terrorist attack in the Tokyo subway. St. Luke’s accepted 740 victims and in two hours figured out that it was sarin gas that had hit them. Sadly they lost one person, but they saved 739 lives.
Science alone can't cure or help people. Illness is individual. Each person is unique, and diseases are connected to their hearts. To know the illness and help people, there is a need for liberal and visual arts, not just medical ones.
Life is filled with incidents. On March 31, 1970, when Hinohara was 59 years old, he boarded the Yodogo, a flight from Tokyo to Fukuoka. The plane was hijacked by the Japanese Communist League-Red Army Faction. He spent the next four days handcuffed to his seat. As a doctor, he looked at it all as an experiment and was amazed at how his body slowed down in a crisis.
Find a role model and aim to achieve even more than they could ever do. Hinohara’s role model was his father, who went to the United States in 1900 to study at Duke University, in North Carolina.
It's wonderful to live long. Since the age of 65, Hinohara has worked as a volunteer. He still puts in 18 hours, seven days a week, and loves every minute of it.
End
Today, make a stand to do something to conserve. Conserve electricity, make less waste, recycle, re-use or simply resist impulse buying. If one of us does one of these, that’s 53 women and it’s a start. Then pass it on to your family and it will grow exponentially. Can you use less cleaning products, cut down on your driving, shut off lights. Would it be possible for you to buy nothing for 24 hours? I know those of you who own businesses are not happy to hear me say that, but it’s all part of change. I’ve gotten away from using the word discipline and have replaced it with devotion. It’s good training when you are working on making changes to you habits to think about your new habit as your devotion rather than something you need to be disciplined to do. You can stimulate the economy tomorrow. Try it for 24 hours. Buy nothing today and identify one earth friendly thing you are committed to do. It will help you appreciate what you have more rather than always looking for more, more, more!! Write these things down. There is power in writing.
Today’s Re-Powering Information – With age comes wisdom. Read on to hear advice from the worlds oldest practicing physician. Check out what he eats for lunch!!! He provides some timeless advice for living long and healthy years!
Words of Wisdom From a 97-Year-Old Physician
hinohara,wisdom, ageing, longevityAt the age of 97 years and 4 months, Shigeaki Hinohara is one of the world's longest-serving physicians and educators. He has been healing patients at St. Luke's International Hospital in Tokyo and teaching at St. Luke's College of Nursing since 1941.
He has published around 150 books since his 75th birthday, including one Living Long, Living Good that has sold more than 1.2 million copies. As the founder of the New Elderly Movement, Hinohara encourages others to live a long and happy life, a quest in which no role model is better than the doctor himself:
Energy comes from feeling good, not from eating well or sleeping a lot. Hinohara says we all remember how as children, when we were having fun, we often forgot to eat or sleep. He believes that we can keep that attitude as adults, too, and that it's best not to tire the body with too many rules such as lunchtime and bedtime.
All people who live long -- regardless of nationality, race or gender -- share one thing in common: None are overweight. For breakfast Hinohara drinks coffee, a glass of milk and some orange juice with a tablespoon of olive oil in it. His lunch is milk and a few cookies. His dinner is veggies, a bit of fish and rice, and, twice a week, 100 grams of lean meat.
Always plan ahead. His schedule book is already full until 2014. In 2016 he plans to attend the Tokyo Olympics!
There is no need to ever retire, but if one must, it should be a lot later than 65. The current retirement age was set at 65 half a century ago, when the average life-expectancy in Japan was much lower.
Share what you know. Hinohara gives 150 lectures a year, some for 100 elementary-school children, others for 4,500 business people.
When a doctor recommends you take a test or have some surgery, ask whether the doctor would suggest that his or her spouse or children go through such a procedure. Contrary to popular belief, doctors can't cure everyone -- so why cause unnecessary pain with surgery? Hinohara thinks that music and animal therapy can help more than most doctors imagine.
To stay healthy, always take the stairs and carry your own stuff. He take two stairs at a time, to get his muscles moving.
Pain is mysterious, and having fun is the best way to forget it. Hospitals must cater to the basic need of patients, and we all want to have fun.
Don't be crazy about amassing material things. Remember: You don't know when your number is up, and you can't take it with you to the next place.
Hospitals must be designed and prepared for major disasters, and they must accept every patient who appears at their doors. Hinohara helped design St. Luke's so that it was possible to operate anywhere: in the basement, in the corridors, in the chapel. Most people thought he was crazy, but on March 20, 1995, he was unfortunately proven right when members of the Aum Shinrikyu religious cult launched a terrorist attack in the Tokyo subway. St. Luke’s accepted 740 victims and in two hours figured out that it was sarin gas that had hit them. Sadly they lost one person, but they saved 739 lives.
Science alone can't cure or help people. Illness is individual. Each person is unique, and diseases are connected to their hearts. To know the illness and help people, there is a need for liberal and visual arts, not just medical ones.
Life is filled with incidents. On March 31, 1970, when Hinohara was 59 years old, he boarded the Yodogo, a flight from Tokyo to Fukuoka. The plane was hijacked by the Japanese Communist League-Red Army Faction. He spent the next four days handcuffed to his seat. As a doctor, he looked at it all as an experiment and was amazed at how his body slowed down in a crisis.
Find a role model and aim to achieve even more than they could ever do. Hinohara’s role model was his father, who went to the United States in 1900 to study at Duke University, in North Carolina.
It's wonderful to live long. Since the age of 65, Hinohara has worked as a volunteer. He still puts in 18 hours, seven days a week, and loves every minute of it.
End
Wednesday, April 22, 2009
Feed Your Skin
Today’s Re-Powering information – I don’t mention the skin too much, however it’s our largest organ. If you are taking care of your body from the inside, the outside will take care of yourself (unless exposed to things from the external environment like too much sun). If you are having challenges with your skin, breakouts, moles, rashes, etc, more times than not, its from something going on in the inside that surfaces on the skin. The good news is that many skin conditions can be reversed with great nutrition. Not only that, but with exercise and good nutrition. You can appear up to 10 or more years younger. I’m 70 and don’t look too bad!!! (that was a joke). Read the article below for some skin saving and soothing foods that you can both consume for younger looking and feeling skin. You can even use real foods to make your own scrubs and masks..
Feed Your Skin
By Helen Hawkes
Forget plastic surgery. All you have to do is eat your way to great-looking skin.
Can you look younger by stuffing your face? Absolutely! The healthier the foods you consume are, the better your skin looks. No vitamin C and you'll have no collagen.
Too little vitamin A or essential fats and you'll have dry, rough skin, and too little zinc is a recipe for greasy skin and stretch marks.
So forget plastic surgery. For glowing, gorgeous, youthful skin, it makes sense to eat your way to fewer wrinkles, pimples, age spots and other beauty plagues.
Resurfacing your skin
It's no accident that vitamin A is the number one vitamin used topically to improve the texture and appearance of ageing skin.
Vitamin A is a powerful agent for increasing cell turnover, so that skin looks more youthful.
This skin vitamin comes in two forms: retinol, the animal form found in meat, fish, eggs and dairy products; and beta-carotene, found in red, yellow and orange fruits and vegetables.
Apricots, carrots, sweet potatoes and pumpkin are all good sources of beta-carotene.
Sydney-based naturopath Penelope Sach, author of Natural Woman (Penguin), advises: "Include a raw carrot juice daily for the natural vitamin A content, which helps to regenerate skin cells. "
Foods to tighten and tone
Thanks to New York Times bestselling author Dr Nicholas Perricone, we now know that good skin is a very fishy business.
Fish is not only a good source of the antioxidant co-enzyme Q10 (CoQ10), but an outstanding source of high-quality protein that helps with cellular repair and essential fatty acids (EFAs), which are responsible for healthy cell membranes, he says.
EFAs hold water, so the stronger they are, the plumper and younger your skin looks.
Fish also contains a powerful antioxidant compound called dimethylaminoethanol or DMAE.
"This chemical stimulates nerve function and the muscles to contract and tighten under the skin," says Dr Perricone in The Perricone Prescription (HarperCollins).
"It is a magic bullet for great skin tone, keeping your face firm and contoured."
Sach says: "For radiant skin, eat cold-water fish such as salmon, mackerel or tuna, three times a week."
Other good face firmers are walnuts and flaxseed oil, soya oil, pumpkin seeds and sunflower seeds.
Flaxseed oil may also be useful in the treatment of skin conditions such as eczema.
Natural wrinkle fighters
Perhaps your skin's biggest enemies are free radicals, produced by UV rays as well as pollution, stress and even breathing.
These nasties lead to skin inflammation, as well as the degradation of collagen, the support structure for your skin, according to Leslie Baumann, of the dermatology department at the University of Miami in Florida.
But nature has designed some pretty clever foods that, if eaten regularly, act as natural wrinkle fighters.
Start with apricots and tomatoes, rich in lycopene, nature's sunscreen.
For maximum anti-ageing, add a daily bowlful of berries, a glass of red wine or a freshly brewed pot of tea.
In a 2004 study by the veterinary science faculty at the University of Sydney, a potent free-radical scavenger called pycnogenol was found to reduce the amount of inflammatory sunburn in mice.
Pycnogenol can be found in grape seed, grape skin, cranberry, blackcurrant, green tea, black tea, blueberry, blackberry, strawberry, black cherry, red wine and red cabbage.
Still want a stronger defense against free radicals and the surgeon's knife?
Here's a potent free radical-busting combination: vitamin C, vitamin E, glutathione and CoQ10.
A 2002 German study published in the Journal Of Pharmacological And Biophysiological Research found that, together, these antioxidants could reduce inflammation caused by UV rays.
You'll find vitamin E in vegetable oils, nuts and green leafy vegetables, and vitamin C in leafy citrus fruit, berries and green leafy vegetables.
Asparagus is high in glutathione and CoQ10 is found in seafood, spinach and nuts.
Other antioxidant-rich foods are prunes, plums, capsicum, beetroot, parsley, figs, raisins and legumes such as red kidney beans.
And don't forget herbs and spices, an often neglected way to boost antioxidants in the body.
"Herbs and spices contain several natural water-soluble phenolic acids and flavonoids that can protect the body against oxidative stress and inflammation," says Dr Michael Fenech, principal research scientist on the CSIRO's Genome Health and Nutrigenomics Project in Adelaide.
Add cinnamon to your cappuccino, drink tea made of fresh mint or ginger, roast lamb with herbs such as rosemary, sage and thyme, and indulge in turmeric-rich curries.
Try Gourmet Garden's herb tubes if you can't buy fresh.
Out, darn spot
There are two types of spots that detract from youthful skin: age spots and pimples.
And Australasian soils are notoriously short of a trace element called selenium.
This deficiency, along with sun exposure and sugar in the diet, is believed to be a factor in age spots, says Erica Angyal, an Australian nutritionist now based in Tokyo and author of Gorgeous Skin In 30 Days (Lothian Books).
To stop spots, you should not only wear an SPF15+, but eat selenium-rich foods, including garlic, brazil nuts, macadamia nuts and sesame seeds.
A study published in 2003 in the British Journal Of Dermatology also showed that skin was less likely to suffer oxidative damage when selenium levels were high.
Eating garlic, which also contains vitamin C and sulfur, can help banish blemishes.
Zinc is another natural substance that is necessary for good skin. Rich sources of zinc are oysters, ginger root, lamb, pecan nuts and brazil nuts.
Softening up
Extra-virgin olive oil has a high concentration of a monounsaturated fatty acid called oleic acid, one of the most powerful anti-inflammatory foods in existence, says Dr Perricone.
"Oleic acid is a member of the omega 9 family," he says. "It can make the difference between a complexion that resembles a piece of old shoe leather and one that looks and feels like a rose petal."
For younger-looking skin, aim to eat about 20g - or two tablespoons - of good fats a day, including olive oil.
Avocados contain oleic acid, as well as the antioxidants vitamin C and E.
Try having some on toast with lycopene-rich tomatoes, accompanied by a cup of green tea, for a super skin-boosting meal.
For baby-soft skin, avoid dehydrating drinks too, like alcohol and caffeine.
"Try Campari and soda during summer, as this is less dehydrating than wine and champagne," says Sach. Of course, cool, filtered water is great too.
Debloat and depuff
Your capillaries are the pipelines for your skin cells, says Angyal.
"When they are weak, or not working efficiently, your skin cells don't receive all the oxygen and nutrients they need."
This leads to poor elimination and sallow, puffy, prematurely aged or dull skin.
Bioflavonoids in citrus fruits can help to protect your capillaries, as well as support collagen production. So, next time you're at a juice bar, mix pink grapefruit, orange or lemon into your fruit or vegie blend.
END
If you are following the 30 Day Detox Fat Burning Meal Plan, yesterday was your first detox day. Fruit in the morning, veggies in the afternoon and a regular dinner from the list of foods provided. Continue following the plan for the best results. Below is a recipe I make, but I eat it without the tortilla’s (I do eat them occasionally)
Feed Your Skin
By Helen Hawkes
Forget plastic surgery. All you have to do is eat your way to great-looking skin.
Can you look younger by stuffing your face? Absolutely! The healthier the foods you consume are, the better your skin looks. No vitamin C and you'll have no collagen.
Too little vitamin A or essential fats and you'll have dry, rough skin, and too little zinc is a recipe for greasy skin and stretch marks.
So forget plastic surgery. For glowing, gorgeous, youthful skin, it makes sense to eat your way to fewer wrinkles, pimples, age spots and other beauty plagues.
Resurfacing your skin
It's no accident that vitamin A is the number one vitamin used topically to improve the texture and appearance of ageing skin.
Vitamin A is a powerful agent for increasing cell turnover, so that skin looks more youthful.
This skin vitamin comes in two forms: retinol, the animal form found in meat, fish, eggs and dairy products; and beta-carotene, found in red, yellow and orange fruits and vegetables.
Apricots, carrots, sweet potatoes and pumpkin are all good sources of beta-carotene.
Sydney-based naturopath Penelope Sach, author of Natural Woman (Penguin), advises: "Include a raw carrot juice daily for the natural vitamin A content, which helps to regenerate skin cells. "
Foods to tighten and tone
Thanks to New York Times bestselling author Dr Nicholas Perricone, we now know that good skin is a very fishy business.
Fish is not only a good source of the antioxidant co-enzyme Q10 (CoQ10), but an outstanding source of high-quality protein that helps with cellular repair and essential fatty acids (EFAs), which are responsible for healthy cell membranes, he says.
EFAs hold water, so the stronger they are, the plumper and younger your skin looks.
Fish also contains a powerful antioxidant compound called dimethylaminoethanol or DMAE.
"This chemical stimulates nerve function and the muscles to contract and tighten under the skin," says Dr Perricone in The Perricone Prescription (HarperCollins).
"It is a magic bullet for great skin tone, keeping your face firm and contoured."
Sach says: "For radiant skin, eat cold-water fish such as salmon, mackerel or tuna, three times a week."
Other good face firmers are walnuts and flaxseed oil, soya oil, pumpkin seeds and sunflower seeds.
Flaxseed oil may also be useful in the treatment of skin conditions such as eczema.
Natural wrinkle fighters
Perhaps your skin's biggest enemies are free radicals, produced by UV rays as well as pollution, stress and even breathing.
These nasties lead to skin inflammation, as well as the degradation of collagen, the support structure for your skin, according to Leslie Baumann, of the dermatology department at the University of Miami in Florida.
But nature has designed some pretty clever foods that, if eaten regularly, act as natural wrinkle fighters.
Start with apricots and tomatoes, rich in lycopene, nature's sunscreen.
For maximum anti-ageing, add a daily bowlful of berries, a glass of red wine or a freshly brewed pot of tea.
In a 2004 study by the veterinary science faculty at the University of Sydney, a potent free-radical scavenger called pycnogenol was found to reduce the amount of inflammatory sunburn in mice.
Pycnogenol can be found in grape seed, grape skin, cranberry, blackcurrant, green tea, black tea, blueberry, blackberry, strawberry, black cherry, red wine and red cabbage.
Still want a stronger defense against free radicals and the surgeon's knife?
Here's a potent free radical-busting combination: vitamin C, vitamin E, glutathione and CoQ10.
A 2002 German study published in the Journal Of Pharmacological And Biophysiological Research found that, together, these antioxidants could reduce inflammation caused by UV rays.
You'll find vitamin E in vegetable oils, nuts and green leafy vegetables, and vitamin C in leafy citrus fruit, berries and green leafy vegetables.
Asparagus is high in glutathione and CoQ10 is found in seafood, spinach and nuts.
Other antioxidant-rich foods are prunes, plums, capsicum, beetroot, parsley, figs, raisins and legumes such as red kidney beans.
And don't forget herbs and spices, an often neglected way to boost antioxidants in the body.
"Herbs and spices contain several natural water-soluble phenolic acids and flavonoids that can protect the body against oxidative stress and inflammation," says Dr Michael Fenech, principal research scientist on the CSIRO's Genome Health and Nutrigenomics Project in Adelaide.
Add cinnamon to your cappuccino, drink tea made of fresh mint or ginger, roast lamb with herbs such as rosemary, sage and thyme, and indulge in turmeric-rich curries.
Try Gourmet Garden's herb tubes if you can't buy fresh.
Out, darn spot
There are two types of spots that detract from youthful skin: age spots and pimples.
And Australasian soils are notoriously short of a trace element called selenium.
This deficiency, along with sun exposure and sugar in the diet, is believed to be a factor in age spots, says Erica Angyal, an Australian nutritionist now based in Tokyo and author of Gorgeous Skin In 30 Days (Lothian Books).
To stop spots, you should not only wear an SPF15+, but eat selenium-rich foods, including garlic, brazil nuts, macadamia nuts and sesame seeds.
A study published in 2003 in the British Journal Of Dermatology also showed that skin was less likely to suffer oxidative damage when selenium levels were high.
Eating garlic, which also contains vitamin C and sulfur, can help banish blemishes.
Zinc is another natural substance that is necessary for good skin. Rich sources of zinc are oysters, ginger root, lamb, pecan nuts and brazil nuts.
Softening up
Extra-virgin olive oil has a high concentration of a monounsaturated fatty acid called oleic acid, one of the most powerful anti-inflammatory foods in existence, says Dr Perricone.
"Oleic acid is a member of the omega 9 family," he says. "It can make the difference between a complexion that resembles a piece of old shoe leather and one that looks and feels like a rose petal."
For younger-looking skin, aim to eat about 20g - or two tablespoons - of good fats a day, including olive oil.
Avocados contain oleic acid, as well as the antioxidants vitamin C and E.
Try having some on toast with lycopene-rich tomatoes, accompanied by a cup of green tea, for a super skin-boosting meal.
For baby-soft skin, avoid dehydrating drinks too, like alcohol and caffeine.
"Try Campari and soda during summer, as this is less dehydrating than wine and champagne," says Sach. Of course, cool, filtered water is great too.
Debloat and depuff
Your capillaries are the pipelines for your skin cells, says Angyal.
"When they are weak, or not working efficiently, your skin cells don't receive all the oxygen and nutrients they need."
This leads to poor elimination and sallow, puffy, prematurely aged or dull skin.
Bioflavonoids in citrus fruits can help to protect your capillaries, as well as support collagen production. So, next time you're at a juice bar, mix pink grapefruit, orange or lemon into your fruit or vegie blend.
END
If you are following the 30 Day Detox Fat Burning Meal Plan, yesterday was your first detox day. Fruit in the morning, veggies in the afternoon and a regular dinner from the list of foods provided. Continue following the plan for the best results. Below is a recipe I make, but I eat it without the tortilla’s (I do eat them occasionally)
Saturday, April 18, 2009
Avoid Dining Out!! See how much Calories are in your food!
Today’ Re-Powering information – Dining out. When we first moved to Flower Mound almost 3 years ago, we were excited by all of the restaurants. Our town in NJ only had 2 restaurants so it was fun to try out the local fare. Before long we realized that most of it was barely a cut above fast food quality and even the finer establishments had limited choices if your goal is not to over due fat, sugar and calories. I eat 95% (or more) of my meals at home each week. One of the things you will observe if you hang out with fitness professionals is that a lot of them pack their food with them to avoid the limited choices available at restaurants. Over the next 12 weeks I ideally would love to have you preparing your own meals (or having someone who cares about your goals doing it for you).
Regular dining out can be devastating to your goals. I recommend keeping dining out to a bare minimum of 1-2 meals a week if possible. Here are some examples of how you can sabotage yourself with a few restaurant meals a week. Make the best choices you can.
Olive Garden, Spaghetti & Meatballs
1,110 calories, 50g fat, 103g carbs
Chicken Alfredo over fettuccine has 1,430 calories and 82g fat
Better Choice: Linguini alla Marinara, with 430 calories and 6g fat for a dinner portion
Better Still: stay home and make your own with high protein or whole wheat pasta al dente, with homemade turkey meatballs, and organic tomato sauce from BJs.
Red Lobster, Parrot Bay Jumbo Coconut Shrimp with Creamy Langostino Lobster Baked Potato and a Caesar Salad-
1,620 calories, 69g fat, 111g carbs
Better Choice: If it's shrimp you crave, go for the dinner portion of Wood-Fire Garlic-Grilled Jumbo Shrimp -- only 365 calories and 6g fat. It comes over wild rice pilaf, and if you go with the garden salad and fat-free ranch, you'll clock in with a total of 495 calories and 9g fat
Better Still: Make it at home with a citrus and lemon marinade over the BBQ, include a side of quinoa or whole grain rice.
T.G.I. Friday's, Sizzling Fajita Combo
PER SERVING (1 order): 1,590 calories
Jack Daniel's Ribs & Shrimp 1,910 calories
Better Choice: Dragonfire Chicken. It's glazed with spicy Kung Pao sauce and it comes with stir-fried brown rice, broccoli, M andarin oranges, and pineapple pico de gallo. All that for 510 calories.
Best yet: At home grill chicken onions and peppers strips and wrap into a Roll-Up brand wrap. Don't forget to top with black beans and salsa, and perhaps a dollop of low-fat sour cream- no cheese.
Outback Steakhouse, Alice Springs Chicken
1 order: 2,000 calories
Better Choice: Ahi Tuna Chopped Salad. You'll get seared tuna on a big pile of greens with wasabi vinaigrette and crispy wontons for 590 calories. Save some calories and fat by ditching the wontons. Save more by ordering that dressing on the side -- even better, get the fat-free Tangy Tomato Dressing
Best Yet:
Go to the Market Place and buy the sushi grade tuna for $16.99/lb. Rub with white and black sesame seeds. Cook it in the skillet with a LITTLE sesame oil. Then top it with a bit of Newman’s Asian Low Fat Dressing and a couple avocado wedges.
Romano's Macaroni Grill, Parmesan-Crusted Sole
2,190 calories, 141g fat, 2,980mg sodium, 145g carbs,
Better Choice: Pollo Magro "Skinny Chicken" -- 320 calories and 5g fat or the Simple Salmon, with 590 calories and 32g fat
Best Yet:
Buy salmon and bake it in the over with bruchetta from BJs. It comes in a big jar for $3.99. Sprinkle on some fresh dill as well. Side with grilled asparagus.
On that note, make what I call the better bad choices at each meal. Do the best you can and realize that it’s an evolution.
Regular dining out can be devastating to your goals. I recommend keeping dining out to a bare minimum of 1-2 meals a week if possible. Here are some examples of how you can sabotage yourself with a few restaurant meals a week. Make the best choices you can.
Olive Garden, Spaghetti & Meatballs
1,110 calories, 50g fat, 103g carbs
Chicken Alfredo over fettuccine has 1,430 calories and 82g fat
Better Choice: Linguini alla Marinara, with 430 calories and 6g fat for a dinner portion
Better Still: stay home and make your own with high protein or whole wheat pasta al dente, with homemade turkey meatballs, and organic tomato sauce from BJs.
Red Lobster, Parrot Bay Jumbo Coconut Shrimp with Creamy Langostino Lobster Baked Potato and a Caesar Salad-
1,620 calories, 69g fat, 111g carbs
Better Choice: If it's shrimp you crave, go for the dinner portion of Wood-Fire Garlic-Grilled Jumbo Shrimp -- only 365 calories and 6g fat. It comes over wild rice pilaf, and if you go with the garden salad and fat-free ranch, you'll clock in with a total of 495 calories and 9g fat
Better Still: Make it at home with a citrus and lemon marinade over the BBQ, include a side of quinoa or whole grain rice.
T.G.I. Friday's, Sizzling Fajita Combo
PER SERVING (1 order): 1,590 calories
Jack Daniel's Ribs & Shrimp 1,910 calories
Better Choice: Dragonfire Chicken. It's glazed with spicy Kung Pao sauce and it comes with stir-fried brown rice, broccoli, M andarin oranges, and pineapple pico de gallo. All that for 510 calories.
Best yet: At home grill chicken onions and peppers strips and wrap into a Roll-Up brand wrap. Don't forget to top with black beans and salsa, and perhaps a dollop of low-fat sour cream- no cheese.
Outback Steakhouse, Alice Springs Chicken
1 order: 2,000 calories
Better Choice: Ahi Tuna Chopped Salad. You'll get seared tuna on a big pile of greens with wasabi vinaigrette and crispy wontons for 590 calories. Save some calories and fat by ditching the wontons. Save more by ordering that dressing on the side -- even better, get the fat-free Tangy Tomato Dressing
Best Yet:
Go to the Market Place and buy the sushi grade tuna for $16.99/lb. Rub with white and black sesame seeds. Cook it in the skillet with a LITTLE sesame oil. Then top it with a bit of Newman’s Asian Low Fat Dressing and a couple avocado wedges.
Romano's Macaroni Grill, Parmesan-Crusted Sole
2,190 calories, 141g fat, 2,980mg sodium, 145g carbs,
Better Choice: Pollo Magro "Skinny Chicken" -- 320 calories and 5g fat or the Simple Salmon, with 590 calories and 32g fat
Best Yet:
Buy salmon and bake it in the over with bruchetta from BJs. It comes in a big jar for $3.99. Sprinkle on some fresh dill as well. Side with grilled asparagus.
On that note, make what I call the better bad choices at each meal. Do the best you can and realize that it’s an evolution.
Saturday, March 28, 2009
What is the difference between organic foods and Kosher foods?
Today’s Re-Powering Information - During the grocery shopping tour on Thursday night. Reyna asked 2 good questions which I did not know the answers to, so I looked them up. One was about Kosher foods and the other was about cheese.
The question was . . . What is the difference between organic foods and Kosher foods. I know about organic, but I am not as familiar with Kosher foods. Here is what I found:
Kosher food is food that meets Jewish dietary laws, or kashrut, which comes from the Hebrew word for "fit" or "proper." Any food can be called kosher food if it adheres to Jewish law, or halacha. Conversely, foods typically labeled as "Jewish" aren't necessarily kosher. Jewish foods are generally those dishes that are traditionally Jewish. Kreplach, cholent, kugel, latke, and kishka are all traditionally Jewish foods, but if they are not prepared in accordance with kashrut, they will not be kosher food.
The word "kosher" is not only used for food, however. Kosher basically means that something follows all the Jewish legal guidelines. The word has even gained a place in American slang to mean appropriate, legitimate, or proper. Instead of saying "that's not right," one might say "that's not kosher."
Kosher food laws are rather extensive. Some are derived directly from the bible and others through rabbinic interpretations over the years. What are some of the laws governing kosher food?
· According to the Torah (also known as the five books of Moses, the Old Testament, or the Pentateuch) cloven hoofed, cud-chewing mammals are kosher. Deer, sheep and goats, for example are all kosher, while pig and rabbit, for example, are not.
· Only certain birds are considered kosher in the United States. This includes chicken, duck, goose, and turkey.
· Lobster lovers might be dismayed to find that for seafood or fish to be kosher, it must have fins and easily removable scales. Shellfish generally, and lobsters, shrimp, and clams, specifically are not kosher. Fish, on the other hand, such as tuna, carp, and herring, are kosher, but only if they are prepared by a kosher fish monger with kosher cutting implements and machines. There's more. In most cases, scales must be present on the fish in order to be purchased by the consumer.
· Fish and meat cannot be served together.
· Milk and meat cannot be served together. Rabbinic law includes poultry in this prohibition, however fish is excluded. This gives rise to the popular, and kosher, bagel, lox, and cream cheese combination.
· Processed food must be prepared in the presence of a rabbi.
· Poultry and meat must be slaughtered under strict guidelines called "shechita." This means the animals are slaughtered without pain. Only those who are trained and qualified are allowed to slaughter kosher animals. Once the animal is no longer alive, another team of experts will examine the animal to be sure the animal is without illness, abnormalities or anything else that can be considered unsanitary. The lungs in particular must be pure. In addition, all blood, nerves, and most fat must be removed.
· Kosher kitchens must maintain separate sets of utensils, pots, pans, dishes, and anything else that comes in contact with food. In addition, dishes and utensils in a kosher kitchen can't be washed together. If a kitchen has two sinks, it is an ideal setup for a kosher family. If not, separate wash buckets are often used. Dishes and utensils must be dried using separate racks or dishtowels as well.
There are many other rules to be followed for anything to be considered kosher food. To make identification easier on the consumer, kosher food is often identified as such by its kashrut certification on the food's package. Kashrut certification is generally indicated by an identifiable symbol that includes the letter K, or by the word pareve, which means the food is neither dairy nor meat, but rather neutral.
End
Organic foods are not the same as kosher foods. Organic foods are raised without animal by-products, hormones, antibiotics, etc. Organic produce has no chemical pesticides or growth additives and are not genetically modified.
From reading the blogs, articles, etc.. I have gleamed that kosher foods cannot be given antibiotics, hormones and cannot be fed animal by-products. The animal must be slaughtered by kosher law which seems more humane. I do like the fact that the animals (in an organic and humane sense) must be disease free.
Kosher meats are produced in smaller batches than conventional non-kosher meats due to the labor intensiveness in making the meat kosher- removal of blood, veins, etc. If you are really looking at what type of meats to buy- look for ones that are certified kosher and organic- you can find these specialty markets on the web.
All food has some sort of food borne pest and disease that must be watched for. If you really want to know what you are eating- go to a local farm and see how the animals are cared for. It's better for the earth and national economy- meat is often butchered locally.
70% or greater of the products on grocery store shelves show some marking of kosher certification one does not keep kosher to appear more enlightened or better than those who don't. Pepsi and Coke have markings as do most cookies, crackers and processed foods.
Eat local or go cut back on meat if you are really worried about what your food is going through.
I will follow up with the cheese question on Monday. I am also researching Ph diets this weekend. Acid and Alkaline diets are in vogue now so I’ll check them out for you.
More to come. . .
Enjoy your weekend and plan to be there on Monday. I would love to see EVERYONE!!
PS – I am on my way to see the movie The Cross at Grapevine Mills. It just came out yesterday. It’s a true story / documentary. http://thecrossmovie.info/about.htm.
The question was . . . What is the difference between organic foods and Kosher foods. I know about organic, but I am not as familiar with Kosher foods. Here is what I found:
Kosher food is food that meets Jewish dietary laws, or kashrut, which comes from the Hebrew word for "fit" or "proper." Any food can be called kosher food if it adheres to Jewish law, or halacha. Conversely, foods typically labeled as "Jewish" aren't necessarily kosher. Jewish foods are generally those dishes that are traditionally Jewish. Kreplach, cholent, kugel, latke, and kishka are all traditionally Jewish foods, but if they are not prepared in accordance with kashrut, they will not be kosher food.
The word "kosher" is not only used for food, however. Kosher basically means that something follows all the Jewish legal guidelines. The word has even gained a place in American slang to mean appropriate, legitimate, or proper. Instead of saying "that's not right," one might say "that's not kosher."
Kosher food laws are rather extensive. Some are derived directly from the bible and others through rabbinic interpretations over the years. What are some of the laws governing kosher food?
· According to the Torah (also known as the five books of Moses, the Old Testament, or the Pentateuch) cloven hoofed, cud-chewing mammals are kosher. Deer, sheep and goats, for example are all kosher, while pig and rabbit, for example, are not.
· Only certain birds are considered kosher in the United States. This includes chicken, duck, goose, and turkey.
· Lobster lovers might be dismayed to find that for seafood or fish to be kosher, it must have fins and easily removable scales. Shellfish generally, and lobsters, shrimp, and clams, specifically are not kosher. Fish, on the other hand, such as tuna, carp, and herring, are kosher, but only if they are prepared by a kosher fish monger with kosher cutting implements and machines. There's more. In most cases, scales must be present on the fish in order to be purchased by the consumer.
· Fish and meat cannot be served together.
· Milk and meat cannot be served together. Rabbinic law includes poultry in this prohibition, however fish is excluded. This gives rise to the popular, and kosher, bagel, lox, and cream cheese combination.
· Processed food must be prepared in the presence of a rabbi.
· Poultry and meat must be slaughtered under strict guidelines called "shechita." This means the animals are slaughtered without pain. Only those who are trained and qualified are allowed to slaughter kosher animals. Once the animal is no longer alive, another team of experts will examine the animal to be sure the animal is without illness, abnormalities or anything else that can be considered unsanitary. The lungs in particular must be pure. In addition, all blood, nerves, and most fat must be removed.
· Kosher kitchens must maintain separate sets of utensils, pots, pans, dishes, and anything else that comes in contact with food. In addition, dishes and utensils in a kosher kitchen can't be washed together. If a kitchen has two sinks, it is an ideal setup for a kosher family. If not, separate wash buckets are often used. Dishes and utensils must be dried using separate racks or dishtowels as well.
There are many other rules to be followed for anything to be considered kosher food. To make identification easier on the consumer, kosher food is often identified as such by its kashrut certification on the food's package. Kashrut certification is generally indicated by an identifiable symbol that includes the letter K, or by the word pareve, which means the food is neither dairy nor meat, but rather neutral.
End
Organic foods are not the same as kosher foods. Organic foods are raised without animal by-products, hormones, antibiotics, etc. Organic produce has no chemical pesticides or growth additives and are not genetically modified.
From reading the blogs, articles, etc.. I have gleamed that kosher foods cannot be given antibiotics, hormones and cannot be fed animal by-products. The animal must be slaughtered by kosher law which seems more humane. I do like the fact that the animals (in an organic and humane sense) must be disease free.
Kosher meats are produced in smaller batches than conventional non-kosher meats due to the labor intensiveness in making the meat kosher- removal of blood, veins, etc. If you are really looking at what type of meats to buy- look for ones that are certified kosher and organic- you can find these specialty markets on the web.
All food has some sort of food borne pest and disease that must be watched for. If you really want to know what you are eating- go to a local farm and see how the animals are cared for. It's better for the earth and national economy- meat is often butchered locally.
70% or greater of the products on grocery store shelves show some marking of kosher certification one does not keep kosher to appear more enlightened or better than those who don't. Pepsi and Coke have markings as do most cookies, crackers and processed foods.
Eat local or go cut back on meat if you are really worried about what your food is going through.
I will follow up with the cheese question on Monday. I am also researching Ph diets this weekend. Acid and Alkaline diets are in vogue now so I’ll check them out for you.
More to come. . .
Enjoy your weekend and plan to be there on Monday. I would love to see EVERYONE!!
PS – I am on my way to see the movie The Cross at Grapevine Mills. It just came out yesterday. It’s a true story / documentary. http://thecrossmovie.info/about.htm.
Wednesday, February 11, 2009
Organics... regarding hormones, pesticides and carcinogens
I love to see everyone waking up each moment and seizing the day.
Tomorrow I said we would focus on back, shoulders, biceps, core and cardio. As always we plan to be outside. With the wind blowing into the building this morning and b/c we were not doing much movement, the majority choose inside. The rest of the week looks good for weather.
Today’s Re-Powering information: Gale sent me this information about Risky Foods regarding hormones, pesticides and carcinogens. I cover some of this in the Grocery Shopping Tour which is coming up Thursday Feb 25th. The boot camp site is down at the moment, but you can register later. I think you may be surprised at some of these findings. There are also additional links to foods containing mercury, articles on buying organic, etc.
Not Just HFCS and Peanut Butter: 10 Other Risky Foods
Is buying organic the answer to avoiding hormones, pesticides and carcinogens?
By Maura Judkis, U.S. News & World Report
More on this in Health & Fitness
* Mercury Found in High Fructose Corn Syrup
* How Much Meat Should a Climate Change-Wary Flexitarian Eat?
* 4 Easy Ways to Be a Freegan
As if we don't have enough to be worried about already. In the midst of food safety scares from salmonella in peanut butter and mercury in high fructose corn syrup, Sprig.com has produced a list of 10 other foods that can be dangerous. Their risks range from hormones to pesticides to carcinogenic substances. How to avoid many of these risks? Buy organic.
Farmed salmon. It's high in polychlorinated biphenyls, with 11 times more dioxins than wild salmon.
Conventionally grown bell peppers. They require more pesticides than any other vegetable—with as many as 64 being found on a single sample of pepper in one study.
Non-organic strawberries. Some growers of strawberries irrigate their plants with Nutri-Sweet-laced water. The sugar substitute is a probable carcinogen.
Chilean sea bass. The fish is high in mercury, and if eaten consistently over time, can elevate the body's mercury levels to dangerous amounts.
Non-organic peaches. Pesticides easily penetrate their soft skins and permeate the fruit.
Genetically modified corn. We still don't know the long-term effects of genetically modified corn, but it's been tied to an increase in allergies for humans.
Bluefin tuna. Not only is it high in mercury, but overfishing may drive the species to extinction and affect the sea's ecosystem.
Industrially farmed chicken. Arsenic has been found in conventional chickens, as has antibiotic-resistant bacteria.
Non-organic apples. When grown in humid Mid-Atlantic states, the crop uses more pesticides than California, Oregon and Washington states.
Cattle treated with rBGH. Recombinant bovine growth hormone has been traced to breast cancer and hormonal disorders.
Read more on MSN Health & Fitness:
* Organic Foods: Are They Safer? More Nutritious?
* Organics for the 21st Century
* Tracking Down a Salmonella Outbreak
* Seventh Salmonella Death Linked to Peanut Products
* Organics: Are They Worth It?
Tomorrow I said we would focus on back, shoulders, biceps, core and cardio. As always we plan to be outside. With the wind blowing into the building this morning and b/c we were not doing much movement, the majority choose inside. The rest of the week looks good for weather.
Today’s Re-Powering information: Gale sent me this information about Risky Foods regarding hormones, pesticides and carcinogens. I cover some of this in the Grocery Shopping Tour which is coming up Thursday Feb 25th. The boot camp site is down at the moment, but you can register later. I think you may be surprised at some of these findings. There are also additional links to foods containing mercury, articles on buying organic, etc.
Not Just HFCS and Peanut Butter: 10 Other Risky Foods
Is buying organic the answer to avoiding hormones, pesticides and carcinogens?
By Maura Judkis, U.S. News & World Report
More on this in Health & Fitness
* Mercury Found in High Fructose Corn Syrup
* How Much Meat Should a Climate Change-Wary Flexitarian Eat?
* 4 Easy Ways to Be a Freegan
As if we don't have enough to be worried about already. In the midst of food safety scares from salmonella in peanut butter and mercury in high fructose corn syrup, Sprig.com has produced a list of 10 other foods that can be dangerous. Their risks range from hormones to pesticides to carcinogenic substances. How to avoid many of these risks? Buy organic.
Farmed salmon. It's high in polychlorinated biphenyls, with 11 times more dioxins than wild salmon.
Conventionally grown bell peppers. They require more pesticides than any other vegetable—with as many as 64 being found on a single sample of pepper in one study.
Non-organic strawberries. Some growers of strawberries irrigate their plants with Nutri-Sweet-laced water. The sugar substitute is a probable carcinogen.
Chilean sea bass. The fish is high in mercury, and if eaten consistently over time, can elevate the body's mercury levels to dangerous amounts.
Non-organic peaches. Pesticides easily penetrate their soft skins and permeate the fruit.
Genetically modified corn. We still don't know the long-term effects of genetically modified corn, but it's been tied to an increase in allergies for humans.
Bluefin tuna. Not only is it high in mercury, but overfishing may drive the species to extinction and affect the sea's ecosystem.
Industrially farmed chicken. Arsenic has been found in conventional chickens, as has antibiotic-resistant bacteria.
Non-organic apples. When grown in humid Mid-Atlantic states, the crop uses more pesticides than California, Oregon and Washington states.
Cattle treated with rBGH. Recombinant bovine growth hormone has been traced to breast cancer and hormonal disorders.
Read more on MSN Health & Fitness:
* Organic Foods: Are They Safer? More Nutritious?
* Organics for the 21st Century
* Tracking Down a Salmonella Outbreak
* Seventh Salmonella Death Linked to Peanut Products
* Organics: Are They Worth It?
Thursday, September 4, 2008
Organic Labels are Not Always Honest
Today’s Re-Powering information. – Organic is one of the hot crazes now and everyone is jumping on the band wagon. Walmart and Target are now the largest distributors of organic foods. Does that make you question the quality of organics? It should! Do you know the difference between organic, certified organic, USDA organic, Made with Organic Ingredients? Those are all things I cover in the grocery shopping tour, but in case you can’t make it, here’s the scoop and I also included some of Dr. Mercola’s comments on the Organic Labeling Laws. You will get an education that includes organic labeling that you are starting to see on restaurant menu’s. Be an informed consumer!
Organic Labels are Not Always Honest
Dishes advertised as local and organic at restaurants are not infrequently frauds. They may not be all-natural, as your menu promised, and may come from a huge national vendor like Sysco rather than a family-owned farm.
As the Slow Food movement gains popularity across America, terms like "sustainable" and "artisan" are showing up on more menus. But there are no actual "truth-in-menu" laws, and even the word organic is used loosely. There's a vast difference between the term "organic," which may mean food raised without pesticides or antibiotics, and the more intensive "certified organic," which is legally regulated by the U.S. Department of Agriculture. The phrase "all-natural," only means "minimally processed" with no artificial ingredients or colors.
A restaurant can call its ingredients organic whether they're factory-farmed Chilean products grabbed from the shelves of Wal-Mart or hand delivered by a small farm after being picked that morning.
Ultimately, diners need to be aware, self-educate, and ask questions. Diners also should pay attention to their taste buds. Organic generally tastes better -- produce is more earthy and pungent, and tomatoes have higher sugar and acidity.
Sources:
• AZCentral.com August 13, 2008
Dr. Mercola's Comments:
Organic food has become Big Business. According to the Organic Consumer"s Association, organic food sales hit $18 billion last year. Though still only about 2.5 percent of the U.S. agricultural market, demand for organic has grown 20 percent annually in recent years.
The end result of the rising popularity of organic -- and lately, local -- food has led not only America’s largest corporations to join in, but restaurants have had to change up their menus as well, to satisfy their customers.
I am not a fan of regularly eating out because of the major unknowns at most restaurants, and this article confirms my suspicions. However, there are times when eating out is either necessary, or meant as a special treat.
But how can you be sure you’re getting the quality you’re expecting?
Truth-In-Menu Laws: If You Say It, Serve It
Although the author of this AZCentral article claims that there are no Truth-In-Menu laws, this is not entirely correct. In fact, there is a so-called “Truth-in-Menu law,” which is meant for, and used by, restaurateurs to ensure that the information provided about menu items is accurate, and conforms to the federal regulations set forth by the Nutrition Labeling and Education Act (NLEA). However, it seems to do little to ensure compliance when it comes to stating the truth and nothing but the truth about what’s really on your plate.
In an article written by Stephen Bart -- attorney and associate professor of law and leadership at the Conrad N. Hilton College of Hotel & Restaurant Management at the University of Houston -- hospitality managers have the right to advertise their food and beverage products in a way that casts them in their best light, but may not misrepresent their wares.
These “accuracy in menu” laws are relatively straightforward, and their chief aim is to ensure honesty in menu claims, both in regard to the price charged and the food that is served.
Part of this includes being careful when describing food attributes, including the preparation style, ingredients, origin, portion sizes, and health benefits. However, it’s a complex area, and becoming increasingly so due to greater demands from customers to know more about their food, especially as it relates to the origin of the food being served.
The word organic is used as loosely on restaurant menus as it is on other labels. And, the phrase “all-natural” means next to nothing, although the U.S. Department of Agriculture (USDA) defines the term as “minimally processed with no artificial ingredients or colors.”
As Mr. Bart points out, a good motto to help restaurants stay out of trouble would be: If you say it, serve it!
But as you all know, money usually speaks louder than integrity, no matter what business you look at, and restaurants are just as likely to “embellish” the truth about the food they serve as any major food corporation is.
If You Want Organic, There’s Only One Label That Can Assure It
There is only one organic label out there that means anything as far as organic food is concerned: the USDA Certified Organic label.
The USDA Organic seal is your BEST and only assurance of organic food quality.
As a side note, it"s also the international gold standard for personal care products that contain organic agricultural ingredients, because the ingredients in USDA certified beauty products are certified organic for food, adhering to much stricter standards as they are intended specifically for human consumption. This is why I"m very pleased to share that my new certified organic skincare and cosmetics line will be one of only five companies in the U.S. to achieve USDA Organic certification.
Farmers and growers of organic produce bearing the USDA seal have to meet the strictest standards of any organic label.
The USDA"s National Organic Program (NOP) took effect October 21, 2002, and regulates the standards for any farm, wild crop harvesting, or handling operation that wants to sell an agricultural product as organically produced.
The labeling requirements of the NOP apply to raw, fresh products and processed products that contain organic agricultural ingredients.
In order to qualify as organic, a product must be grown and processed using organic farming methods that recycle resources and promote biodiversity. Crops must be grown without synthetic pesticides, bioengineered genes, petroleum-based fertilizers, or sewage sludge-based fertilizers.
Organic livestock must have access to the outdoors and cannot be given antibiotics or growth hormones.
• Products labeled "100 percent organic" must contain only organically produced materials
• Products labeled simply "organic" must contain at least 95 percent organic ingredients, whereas
• the label "made with organic ingredients" can contain anywhere between 70 to 95 percent organic ingredients
Organic products cannot be irradiated, are not allowed to contain preservatives or flavor enhancing chemicals, nor can they contain traces of heavy metals or other contaminants in excess of tolerances set by the FDA. The pesticide residue level cannot be higher than 5 percent of the maximum EPA pesticide tolerance.
For the complete National List of Allowed and Prohibited Substances under the USDA organic label, see this link.
So remember, if you see anything that says it’s “organic,” it must specify “USDA Certified Organic” to be meaningful.
Is Your Restaurant Being Honest? Common Sense Guidelines for Siphoning Out the Truth
Ultimately, if you eat out you need to be aware of these issues, educate yourself, and as always, ask questions!
If you see heirloom tomatoes in January, or fresh citrus on the menu in August, it’s simply not reasonable to believe it’s a local product as it’s the wrong season for these products to grow. And, if they’re not locally-grown organics, where did they come from, and just how organic are the overseas variety?
As P.F. Chang"s research and development chef Robin Stotter said, it’s also wise to use your taste buds. The majority of people agree that organic tastes better. If you’ve ever compared a conventionally-grown tomato with an organic vine-ripened one, you’ll just KNOW the difference. The organic tomato actually has FLAVOR, whereas most conventionally-grown tomatoes just taste wet at best.
The Organic Trade Association also has a few recommendations to offer restaurant goers looking for an authentic organic experience.
By asking the few simple questions listed below, you are in a much better position to determine whether the food you are being served is indeed organic:
1. Which items, specifically, on the menu are organic?
2. Who supplies this restaurant with these organic items?
3. Is this a certified organic restaurant, or does it simply serve organic items on the menu?
Based on the answers to these questions you can choose with greater confidence, knowing that products are traceable from the farm to the consumer, so outright lying would not be in the restaurant’s best interest. And, you know that if the restaurant claims to use certified organic products, they must carry the USDA seal. If the produce is USDA Certified Organic, then you have the added assurance that there is an actual process in place for verifying that the produce was produced using organic practices.
Aside from that, I recommend switching over to home-cooked meals for the majority of your lunches and dinners. Not only will it save you lots of money, you will also know exactly what"s in the dish you"re eating, which is key when you"re trying to lose weight and maintain good health.
Related Articles:
Even Five-Star Restaurants Can't Be Trusted for Healthy Food
Fast Food Goes Organic
16 Secrets the Restaurant Industry Doesn't Want You to Know
Organic Labels are Not Always Honest
Dishes advertised as local and organic at restaurants are not infrequently frauds. They may not be all-natural, as your menu promised, and may come from a huge national vendor like Sysco rather than a family-owned farm.
As the Slow Food movement gains popularity across America, terms like "sustainable" and "artisan" are showing up on more menus. But there are no actual "truth-in-menu" laws, and even the word organic is used loosely. There's a vast difference between the term "organic," which may mean food raised without pesticides or antibiotics, and the more intensive "certified organic," which is legally regulated by the U.S. Department of Agriculture. The phrase "all-natural," only means "minimally processed" with no artificial ingredients or colors.
A restaurant can call its ingredients organic whether they're factory-farmed Chilean products grabbed from the shelves of Wal-Mart or hand delivered by a small farm after being picked that morning.
Ultimately, diners need to be aware, self-educate, and ask questions. Diners also should pay attention to their taste buds. Organic generally tastes better -- produce is more earthy and pungent, and tomatoes have higher sugar and acidity.
Sources:
• AZCentral.com August 13, 2008
Dr. Mercola's Comments:
Organic food has become Big Business. According to the Organic Consumer"s Association, organic food sales hit $18 billion last year. Though still only about 2.5 percent of the U.S. agricultural market, demand for organic has grown 20 percent annually in recent years.
The end result of the rising popularity of organic -- and lately, local -- food has led not only America’s largest corporations to join in, but restaurants have had to change up their menus as well, to satisfy their customers.
I am not a fan of regularly eating out because of the major unknowns at most restaurants, and this article confirms my suspicions. However, there are times when eating out is either necessary, or meant as a special treat.
But how can you be sure you’re getting the quality you’re expecting?
Truth-In-Menu Laws: If You Say It, Serve It
Although the author of this AZCentral article claims that there are no Truth-In-Menu laws, this is not entirely correct. In fact, there is a so-called “Truth-in-Menu law,” which is meant for, and used by, restaurateurs to ensure that the information provided about menu items is accurate, and conforms to the federal regulations set forth by the Nutrition Labeling and Education Act (NLEA). However, it seems to do little to ensure compliance when it comes to stating the truth and nothing but the truth about what’s really on your plate.
In an article written by Stephen Bart -- attorney and associate professor of law and leadership at the Conrad N. Hilton College of Hotel & Restaurant Management at the University of Houston -- hospitality managers have the right to advertise their food and beverage products in a way that casts them in their best light, but may not misrepresent their wares.
These “accuracy in menu” laws are relatively straightforward, and their chief aim is to ensure honesty in menu claims, both in regard to the price charged and the food that is served.
Part of this includes being careful when describing food attributes, including the preparation style, ingredients, origin, portion sizes, and health benefits. However, it’s a complex area, and becoming increasingly so due to greater demands from customers to know more about their food, especially as it relates to the origin of the food being served.
The word organic is used as loosely on restaurant menus as it is on other labels. And, the phrase “all-natural” means next to nothing, although the U.S. Department of Agriculture (USDA) defines the term as “minimally processed with no artificial ingredients or colors.”
As Mr. Bart points out, a good motto to help restaurants stay out of trouble would be: If you say it, serve it!
But as you all know, money usually speaks louder than integrity, no matter what business you look at, and restaurants are just as likely to “embellish” the truth about the food they serve as any major food corporation is.
If You Want Organic, There’s Only One Label That Can Assure It
There is only one organic label out there that means anything as far as organic food is concerned: the USDA Certified Organic label.
The USDA Organic seal is your BEST and only assurance of organic food quality.
As a side note, it"s also the international gold standard for personal care products that contain organic agricultural ingredients, because the ingredients in USDA certified beauty products are certified organic for food, adhering to much stricter standards as they are intended specifically for human consumption. This is why I"m very pleased to share that my new certified organic skincare and cosmetics line will be one of only five companies in the U.S. to achieve USDA Organic certification.
Farmers and growers of organic produce bearing the USDA seal have to meet the strictest standards of any organic label.
The USDA"s National Organic Program (NOP) took effect October 21, 2002, and regulates the standards for any farm, wild crop harvesting, or handling operation that wants to sell an agricultural product as organically produced.
The labeling requirements of the NOP apply to raw, fresh products and processed products that contain organic agricultural ingredients.
In order to qualify as organic, a product must be grown and processed using organic farming methods that recycle resources and promote biodiversity. Crops must be grown without synthetic pesticides, bioengineered genes, petroleum-based fertilizers, or sewage sludge-based fertilizers.
Organic livestock must have access to the outdoors and cannot be given antibiotics or growth hormones.
• Products labeled "100 percent organic" must contain only organically produced materials
• Products labeled simply "organic" must contain at least 95 percent organic ingredients, whereas
• the label "made with organic ingredients" can contain anywhere between 70 to 95 percent organic ingredients
Organic products cannot be irradiated, are not allowed to contain preservatives or flavor enhancing chemicals, nor can they contain traces of heavy metals or other contaminants in excess of tolerances set by the FDA. The pesticide residue level cannot be higher than 5 percent of the maximum EPA pesticide tolerance.
For the complete National List of Allowed and Prohibited Substances under the USDA organic label, see this link.
So remember, if you see anything that says it’s “organic,” it must specify “USDA Certified Organic” to be meaningful.
Is Your Restaurant Being Honest? Common Sense Guidelines for Siphoning Out the Truth
Ultimately, if you eat out you need to be aware of these issues, educate yourself, and as always, ask questions!
If you see heirloom tomatoes in January, or fresh citrus on the menu in August, it’s simply not reasonable to believe it’s a local product as it’s the wrong season for these products to grow. And, if they’re not locally-grown organics, where did they come from, and just how organic are the overseas variety?
As P.F. Chang"s research and development chef Robin Stotter said, it’s also wise to use your taste buds. The majority of people agree that organic tastes better. If you’ve ever compared a conventionally-grown tomato with an organic vine-ripened one, you’ll just KNOW the difference. The organic tomato actually has FLAVOR, whereas most conventionally-grown tomatoes just taste wet at best.
The Organic Trade Association also has a few recommendations to offer restaurant goers looking for an authentic organic experience.
By asking the few simple questions listed below, you are in a much better position to determine whether the food you are being served is indeed organic:
1. Which items, specifically, on the menu are organic?
2. Who supplies this restaurant with these organic items?
3. Is this a certified organic restaurant, or does it simply serve organic items on the menu?
Based on the answers to these questions you can choose with greater confidence, knowing that products are traceable from the farm to the consumer, so outright lying would not be in the restaurant’s best interest. And, you know that if the restaurant claims to use certified organic products, they must carry the USDA seal. If the produce is USDA Certified Organic, then you have the added assurance that there is an actual process in place for verifying that the produce was produced using organic practices.
Aside from that, I recommend switching over to home-cooked meals for the majority of your lunches and dinners. Not only will it save you lots of money, you will also know exactly what"s in the dish you"re eating, which is key when you"re trying to lose weight and maintain good health.
Related Articles:
Even Five-Star Restaurants Can't Be Trusted for Healthy Food
Fast Food Goes Organic
16 Secrets the Restaurant Industry Doesn't Want You to Know
Thursday, July 24, 2008
Organic Shopping for Less:
Below are some comments from Dr.Mercola on shopping for organic foods. Keep in mind that he's a little extreme for some, but he has some great and entertaining points.
I always like to remind people that paying a little more now to provide your family with high-quality food will help save you big-time later on in the form of unnecessary medical bills.
Quite simply, the better the food is that you put into your body, the healthier you will be.
Still, with food and gas prices rising the way they are, many people are having trouble affording food at all, let alone organic varieties. From 2005 to 2007, prices for healthy food jumped nearly 20 percent, compared to a 5 percent increase in the overall food price inflation.
But eating right doesn’t have to be cost-prohibitive, if you know how to buy your food wisely.
How to Get the Most Bang for Your Organic Food Buck
If you need to pick and choose what you can and can’t buy organic, the tip above -- to buy organic in the things you eat most -- is a good tip, but I’ve got one that’s even better.
The most important foods to buy organic are animal, not vegetable, products. This is because animal foods tend to concentrate pesticides more -- non-organic meats have up to five times more pesticides than non-organic vegetables.
Non-organic butter, meanwhile, can have up to 20 times as many pesticides as non-organic vegetables.
So when prioritizing your purchases, look for organic meats, eggs and dairy products before anything else.
There is one exception to this rule, and this is organic milk, as it is nowhere nearly as concentrated. Additionally, the pasteurization causes far more problems than the pesticides for most people.
If you can afford to buy even more organic items, choose produce that tends to have the most pesticides. According to the Environmental Working Group (EWG), the top 10 fruits and veggies with the highest pesticide load are:
1. Peaches
2. Apples
3. Sweet bell peppers
4. Celery
5. Nectarines
6. Strawberries
7. Cherries
8. Lettuce
9. Grapes (imported)
10. Pears
So if you love any of the produce on this list, it would be money well spent to buy them organic. EWG actually has a great wallet guide you can download of the produce with the most and least pesticides to help you out when you’re at the store.
How to Save Even More Money … and Still Eat Healthy
The following 14 tips are the best of the best to get high-quality food on a budget:
1. Choose local foods over organic foods. Often, locally grown foods are raised according to organic standards at a more affordable price.
2. If all that’s available or affordable is fresh, conventionally grown produce, buy it, wash it well at home, and eat it.
3. Look for local farms and food coops offering raw dairy products, eggs, produce, and grass-fed meat. This will allow you to cut out the middleman and save money. Buying in large quantities, such as a side of grass-fed beef, can also save you money in the long run as long as you have room to freeze it (and you consume it before it goes bad).
4. Skip prepared or pre-cut foods, which can cost up to double the amount as the unprepared versions.
5. Plan your meals ahead of time (including cooking large batches and freezing some for later) so you don’t splurge on expensive, unhealthy fast-food at the last minute.
6. Pass on junk foods like potato chips, soda, cookies, candy, and other snacks. These are a complete waste of money, even if they’re “organic.”
7. Buy lots of fresh veggies, they’re usually less expensive than canned versions (just make sure you use them before they go bad).
8. Only buy what you need. Keep track of what’s in your pantry so you don’t double-up on foods unnecessarily.
9. Clip coupons and use them when you can (but don’t buy something unhealthy just because it’s on sale).
10. Watch the register when you check out of the grocery store. They often ring up wrong prices, at your expense.
11. Shop with a calculator so you can determine if it’s really a better deal to buy something in bulk or in a larger size.
12. Watch weekly specials, and be aware of what’s really a good price. You can often find organic produce on sale for less than conventional produce if you know what prices to watch for.
13. If you have the space, grow your own fresh veggies such as greens, broccoli, tomatoes, cucumbers, string beans, etc.
14. Remember this rule of thumb: Fresh food is always better than frozen, but frozen is better than canned.
End.
You know my position is to buy organics when possible. That does not mean organic donuts and poptarts, but the freshest foods whenever available.
Have a wholesome day,
Your friend in fitness,
Kelli Calabrese
www.KelliCalabrese.com
www.ArgyleBootCamp.com
I always like to remind people that paying a little more now to provide your family with high-quality food will help save you big-time later on in the form of unnecessary medical bills.
Quite simply, the better the food is that you put into your body, the healthier you will be.
Still, with food and gas prices rising the way they are, many people are having trouble affording food at all, let alone organic varieties. From 2005 to 2007, prices for healthy food jumped nearly 20 percent, compared to a 5 percent increase in the overall food price inflation.
But eating right doesn’t have to be cost-prohibitive, if you know how to buy your food wisely.
How to Get the Most Bang for Your Organic Food Buck
If you need to pick and choose what you can and can’t buy organic, the tip above -- to buy organic in the things you eat most -- is a good tip, but I’ve got one that’s even better.
The most important foods to buy organic are animal, not vegetable, products. This is because animal foods tend to concentrate pesticides more -- non-organic meats have up to five times more pesticides than non-organic vegetables.
Non-organic butter, meanwhile, can have up to 20 times as many pesticides as non-organic vegetables.
So when prioritizing your purchases, look for organic meats, eggs and dairy products before anything else.
There is one exception to this rule, and this is organic milk, as it is nowhere nearly as concentrated. Additionally, the pasteurization causes far more problems than the pesticides for most people.
If you can afford to buy even more organic items, choose produce that tends to have the most pesticides. According to the Environmental Working Group (EWG), the top 10 fruits and veggies with the highest pesticide load are:
1. Peaches
2. Apples
3. Sweet bell peppers
4. Celery
5. Nectarines
6. Strawberries
7. Cherries
8. Lettuce
9. Grapes (imported)
10. Pears
So if you love any of the produce on this list, it would be money well spent to buy them organic. EWG actually has a great wallet guide you can download of the produce with the most and least pesticides to help you out when you’re at the store.
How to Save Even More Money … and Still Eat Healthy
The following 14 tips are the best of the best to get high-quality food on a budget:
1. Choose local foods over organic foods. Often, locally grown foods are raised according to organic standards at a more affordable price.
2. If all that’s available or affordable is fresh, conventionally grown produce, buy it, wash it well at home, and eat it.
3. Look for local farms and food coops offering raw dairy products, eggs, produce, and grass-fed meat. This will allow you to cut out the middleman and save money. Buying in large quantities, such as a side of grass-fed beef, can also save you money in the long run as long as you have room to freeze it (and you consume it before it goes bad).
4. Skip prepared or pre-cut foods, which can cost up to double the amount as the unprepared versions.
5. Plan your meals ahead of time (including cooking large batches and freezing some for later) so you don’t splurge on expensive, unhealthy fast-food at the last minute.
6. Pass on junk foods like potato chips, soda, cookies, candy, and other snacks. These are a complete waste of money, even if they’re “organic.”
7. Buy lots of fresh veggies, they’re usually less expensive than canned versions (just make sure you use them before they go bad).
8. Only buy what you need. Keep track of what’s in your pantry so you don’t double-up on foods unnecessarily.
9. Clip coupons and use them when you can (but don’t buy something unhealthy just because it’s on sale).
10. Watch the register when you check out of the grocery store. They often ring up wrong prices, at your expense.
11. Shop with a calculator so you can determine if it’s really a better deal to buy something in bulk or in a larger size.
12. Watch weekly specials, and be aware of what’s really a good price. You can often find organic produce on sale for less than conventional produce if you know what prices to watch for.
13. If you have the space, grow your own fresh veggies such as greens, broccoli, tomatoes, cucumbers, string beans, etc.
14. Remember this rule of thumb: Fresh food is always better than frozen, but frozen is better than canned.
End.
You know my position is to buy organics when possible. That does not mean organic donuts and poptarts, but the freshest foods whenever available.
Have a wholesome day,
Your friend in fitness,
Kelli Calabrese
www.KelliCalabrese.com
www.ArgyleBootCamp.com
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