Better For You Foods in 2010

Want to know who's dieting in 2010? Less of us.
Instead, the new definition of diet includes more
emphasis on choosing the foods which help us feel
better and keep cholesterol and blood pressure
numbers under control.

Add the power to boost the health of our skin, eyes, hair, nails, muscles and bones and we're really interested!

Better-for-you foods and drinks are gaining in popularity and that's why you see so many claims for health benefits on product labels.

Note: an official health claim must be approved by the FDA. But, that doesnt stop some manufacturers from putting pictures of "healthy looking" people on product packages or using words which imply health claims. So what's really better for you in 2010?

1. Organic when possible. But, just eat your vegetables!
2. Whole grains. Guess what? They serve up more than just fiber. The whole grain ( whether brown rice, wheat kernel or corn kernel) offers many more nutrients than processed grains.
3. Be a flexitarian. Even if you're not a vegetarian, you can eat like one more often. Plan meatless meals. This should increase the number and variety of needed nutrients in your diet and decrease the saturated fat and cholesterol in your diet.
4. Shake the salt habit. Your tastebuds will adjust in a few short weeks. Americans eat way too much salt. So, discover other ways to boost the flavor in foods-such as salsas, lemon and vinegars.
5. Go fish. But, choose the "good fish" which are sustainable and not riddled with pollutants.
A reliable source for seafood safety is the lists provided by the Monterey Bay Aquarium.


Back to those Too-Good-To- Be-True health claims. The Center for Science in the Public Interest is very interested in helping the FDA do a better job of being a referee in the food and health promotion arena. They've issued a report calling attention to several foods that might be promising more health than they can really deliver.
http://tinyurl.com/ybcguum

Fresh Start Diet Makeover for the New Year!

Fresh Start Diet Makeover for Year Long Healthy Weight Control –Carolyn O’Neil, MS, RD

Every season brings its own timely temptations from Super Bowl Sunday’s snacks to Fourth of July fried chicken and ribs. So why not resolve to recognize these waist widening challenges and learn to apply some slimming strategies when the landscape is fat with indulgent food choices? Research shows that the most successful dieters- those who lose weight and keep it off for the long haul- practice healthy eating and exercise habits all year long.
There’s no time like the present to make a fresh start and begin new healthier eating habits. Here are some Fresh Start Diet rules to help you lose weight and improve your health in the New Year.

F- Freshen up your food life- Keep fresh fruit and other healthy snacks such as whole grain crackers, nuts, and fresh veggies on hand at home. A handful of almonds or walnuts before heading out to eat can calm your appetite so you don’t dive into the bread basket the minute you arrive. Stock your pantry with whole grain pastas, brown rice and your fridge with non fat milk, low fat cottage cheese and yogurts. Find “thin-dulgences” to feed your cravings; such as chocolate sorbet instead of chocolate ice cream or topping broccoli with a tablespoon of grated extra sharp cheddar cheese instead a gobs of cheese sauce.

R- Recognize barriers- OK, it’s going to be tough to say ‘No’ to food favorites like chocolate fudge and fried chicken. Know your splurge foods and resolve to enjoy them in small quantities. Use a small plate to serve yourself. Research shows your mind will think it looks like a lot more food than the same amount on a large plate. If you avoid making salads because it’s too much trouble to chop up veggies, buy precut salads. Or discover the joy of prepping fresh foods with a great new kitchen knife! Sometimes the barrier preventing you from eating less is the company you keep. A study in the Journal of Consumer Research reports that when college students watched a movie and ate snacks with someone slimmer, they typically followed their thin friend’s lead when she overindulged on buttered popcorn and candies. Social cues are powerful, so recognize that it’s not just what you’re eating but who you’re eating with that can affect your overall diet.

E- Enjoy the taste of eating right – Did you know that the deviled eggs, steamed shrimp, roast beef and chicken on skewers often served at parties are all diet-friendly lean protein choices? Feel free to add low-cal flavor with mustards, horseradish, cocktail sauce and salsas. Remember that some foods are actually allies in the weight loss war. Protein packed low fat dairy foods, broth based soups, veggies, fruit and whole grains fill you up with out filling you out. Having lunch out with friends? The menu at FIGO pasta, with eight Atlanta locations, is packed with figure-friendly items including a chicken soup with fresh chopped tomatoes. Entrée salads of mixed greens, arugula or spinach can be topped with chicken, salmon or sea bass and dressed lightly with lemon vinaigrette.

S- Start new habits- Keep a list of what you’re eating and drinking for a few days. Be as specific as possible on types of foods and amounts. Don’t know what a cup of mashed potatoes looks like? Get some measuring cups out and become familiar with portion sizes. This snap shot will help you keep track of over eating and while you’re at it- write down your physical activity. Did you take the stairs instead of the escalator at the mall? That counts, too! Make sure your goals to improve health habits are specific, realistic, action-based and measurable. If you love French fries or fried chicken, instead of vowing to ban them from your diet, agree to limit eating fried foods to once a week or once a month.

H- Have a plan – Start your day with a mission to be healthy. Eat breakfast. Schedule time to take a walk or go to a yoga class. If you’re going to a pot-luck supper bring the salad or vegetable side dish to make sure there’s something healthful on the menu. If you know that Friday involves a big dinner party, eat less on Thursday and walk more on Saturday. If your work schedule requires a three hour car ride to visit a client - pack fresh fruit such as easy to peel Clementine oranges and a turkey sandwich on whole wheat for the road so you don’t have to stop at a fast food joint. Save the calories to spurge on dinner out when you reach your destination. Successful long term weight control is a balancing act.

Tis the Season for Splurging

Cookie Swap Party! Look Out These Sweet Tooths Are Serious!

This just in: University of Pittsburgh researchers observe that we eat more on weekends and during the holidays! What a surprise?! After studying two year’s worth of consumers’ eating behavior, professor of marketing J. Jeffrey Inman and colleagues found that both the quality (“This homemade fudge is fantastic!”) and quantity (“I’ll have some more homemade fudge, please!) of foods consumed during weekend and holiday meals is considerably different from regular weekdays. Inman suggests that Americans need special dietary advice for special occasion eating to help in the battle against obesity.
So today’s post serves up some smart tips on eating healthy and having a fabulous time during the holidays.

Trim the Trimmings
Go all out and deck the halls with boughs of holly, glitter, and lights, but when it comes to holiday food, accessorize with care. To shave calories, go easy when adding nuts, cheese, cream sauces, gravy, butter, and whipped cream -- additions that don't add much to the meal, but can add plenty to your waistline. Trim calories wherever you can so you can use them on the splurge foods you don’t want to miss. For instance, I ate a small salad for lunch because I knew I was going to Miller Union restaurant for dinner. Instead of steamed vegetables I savored each bite of Chef Steven Satterfield’s root vegetable gratin -deliciously rich with butter, cheese and crispy breads crumbs. And instead of saying “no” to dessert and in the spirit of holiday giving, I split the rustic apple tart and caramel-honey ice cream with a friend.

Smart Splurging-What the Diet Divas Do!

Even dietitians give the green light to enjoying holiday favorites and offer their own philosophies on navigating holiday dinner parties, traditional treats and big buffets. And guess what? There’s not one suggestion to eat celery instead of your favorite splurge. -“Start small and savor it all. The first few bites of a meal are the most enjoyable. So, start with a small portion and take time to enjoy it.” Marisa Moore, MBA, RD, President of the Georgia Dietetic Association

-“The idea of splurging in this society also smacks of guilt. When we understand that occasionally eating richer foods is part of normal eating, whether eating the foods is part of a celebration or just because we like the taste of something and want some of it, we can go with the flow, letting our bodies guide us in eating in a way that makes us feel great.” Marsha Hudnall, MS, RD, Director and Owner of Green Mountain at Fox Run, Ludlow, Vermont http://www.fitwoman.com/

-“I say splurge on a little something absolutely divine that can not be consumed in a reduced calorie version, such as the authentic Turkish Baklava that was sent to my office as a holiday gift last week. It was not in my day's "plan" and it was absolutely (eyes roll in the back of my head) incredible. I just made concessions the rest of the week to eating and exercise so that I could really enjoy it and that is the key part or else it's not worth it.” Carrie Zisman, MS, RD , http://www.edibleadvice.com/
-“Splurge on things you really, really, really love. Too often we eat things that are mediocre or even bad. How many times have you been halfway through a Christmas cookie and thought, ‘This just isn’t that good.’ Holiday buffets are frequently covered with high-calorie muck. Slice-and-bake sugar cookies with reindeer on them? Processed cheese log? Eeewww, why bother? Homemade toffee? French champagne? Now you are talking. Ask yourself, “is this worth the calories?” If so, dig in and savor it. If not, make use of that little cocktail napkin, or the friendly dog, and get rid of the offending food.” Sanna Delmonico, MS, RD, family nutrition expert, http://www.tinytummies.com/
-“A splurge does imply extravagance or decadence so acknowledge it, sit and savorAll the swaps where you leave out ingredients or downsize might actually be worse for us. Or we fill up on all the lower calorie items and end up eating what we really crave later and are too full to enjoy! Leslie Bonci, MPH, RD, Director of Sports NutritionUniversity of Pittsburgh Medical Center

- “I agree that splurging is OK. If we only eat healthy foods all the time and feel guilty when we indulge then we are not living. Life should be enjoyed. Food is a large part of our lives. It is important to indulge occasionally in order to stay on track. If you don't indulge then you are holding yourself to a standard that will probably make you fail. We should set ourselves up to succeed.” Sarah Ludmer RD, Senior Nutritionist, Del Monte Foods

-“Eating healthfully is a lifestyle, which includes permission to step outside of the ‘healthy food box.’ Coming prepared to holiday events is your key to success. Never show up starving; eat a small healthful snack prior to dining out. Peruse the offerings and after waiting a minute or two if you still really want it, then it is more than an impulsive selection. A few bites of favorite foods should be enough to satisfy you. Feeling that you are controlling your choices will help you feel good during and after the meal.” Annette Schottenfeld, MBA, RD, Nett Nutrition, Inc.

Italian Lessons in Boston's North End

Salumeria Italiana on Richmond Street Open in Boston's North End for 40 Years

Walk the streets of Boston's North End and you'll find yourself thinking you're in Italy as you pop into the tiny shops specializing in cured meats, pastas, olive oils, breads,cheeses and all of the ingredients needed to cook authentic Italian meals including the Italian wines to go with them.

On a recent trip to Boston I joined a group of fellow foodies for an afternoon adventure led by Jim Becker of Food Tours of Boston. Jim knows the North End! At each stop he greeted the shop owners by name and told us the stories of how the family owned businesses began. It was a crash course in getting to know the neighborhood and nuances of Italian culinary habits with samples along the way. First stop was V.Cirace & Son on North Street ( now run by son and daughter Jeffrey and Lisa Cirace), a treasure trove of Italian wines from aperitivo to digestivo!

Jim's lesson in Italian libations included a primer on digestive health, "Italians don't like to complain of "agita" after a big meal. So they have a long tradition of sipping 'digestivo' after-dinner drinks that settle the stomach." They are often anise based or include bitter herbal concoctions. From grappa to aperola to lemoncello to averna ...seems there are almost as many types of digestivi as there are shapes of pasta! We samples a lovely lemoncello from the Amalfi coast of Italy called Sogna de Sorrento. It was not too sweet and very lemony.

Do You Know Balsamic Basics??

Jim Becker, guide with Food Tours of Boston, poses carefully with a pricey bottle of aged balsamic vinegar from Modena, Italy. The red cap indicates it's been aged more than 12 years, the minimum number of years to be designated "aceto balsamico."

The Older the Better

There are lots of "balsamic" vinegars on the market. If they are inexensive chances are they are a mix of some balsamic and mostly red wine vinegar. OK..but not the real deal. The Reggio Emilia region of Italy designates the different ages of their balsamic vinegar (Aceto Balsamico Tradizionale di Reggio Emilia) by label color. A red label means the vinegar has been aged for at least 12 years, a silver label that the vinegar has aged for at least 18 years and a gold label that designates the vinegar has aged for 25 years or more.
The Modena region uses a different system to indicate the age of their balsamic vinegars (Aceto Balsamico Tradizionale di Modena). A cream cap means the vinegar has aged for at least 12 years and a golden cap bearing the designation extravecchio shows the vinegar has aged for 25 years or more. Some of those bottles can be priced over one thousand dollars! A little drop will be enough to add power to a drizzle of olive oil on your salad.



One if By Land, Two if By Sea

You can take the Water Taxi to tour Boston Harbor. This stop next to the Fairmont Hotel, Battery Wharf is steps away from Boston's North End and right next to the Coast Guard station. And even if you forget to pack your walking/running shoes not to worry if you're a Fairmont guest. ( Or maybe you just didn't want to check an extra bag for your fitness gear!)

The Fairmont Fit program lends guests activewear and shoes to use in the hotel's spacious fitness center. Or you can hit the Harbor Walk and do your cardio along the waterfront or up and down the streets of the quaint North End. The aromas of bread baking, rosemary, basil and garlic wafting from restaurants along the way will inspire you to walk a bit faster so you can return in time for lunch!

Compare your Adidas borrowed from Fairmont Hotel's Fairmont Fit program with the Boston Celtic's Legend Larry Bird's Basketball Shoes. Look for this bronze plaque honoring the Bird in Quincy Market.

Spunky and Scarlett

Fly with me.....

You Can't Always Take it With You

Images from The Dish on Eating Healthy and Being Fabulous!
Illustrator Laura Coyle

Food on the Fly!

Air travel is true survival mode these days and that means more people than ever are packing their own snacks and even meals to help get them through the day. Since airline meals (at least the free ones) are disappearing too it’s even more important to have an in-flight food plan.

Navigate Nutritiously.
-Ask for OJ. The nutrients in 100 percent orange juice help boost your immune system to give you a fighting chance to ward off cold and flu germs floating in airport concourses or the cabin air on crowded flights. Ask the flight attendant to mix orange juice with sparkling water for a nutritious low calorie quencher. I love the fresh squeezed orange juice at Nature’s Table Bistro on Concourse E of Hartsfield-Jackson Atlanta Airport.
- Snack Smart. Bag own “sky trail mix” of peanuts, almonds, walnuts, dried cranberries, and granola. Healthy fats and stomach filling fiber will keep you keep going and this combo will be much lower in sodium than the airline’s on board snack mixes. You want to cut down on sodium intake today, because all that sitting can lead to unwanted puffiness and even ankle swelling.
- Concourse Cuisine. If you are bored and have flipped through all of your magazines even before take off, you might be tempted to reach for food as entertainment. So, make sure to ask yourself if you are really famished. If it is in fact mealtime the good news is that most airports do have healthier choices today including freshly made sandwiches, salads, yogurt and even sushi. A salad is fine, but make sure it contains some kind of protein, such as chicken, turkey, ham, eggs or cheese to keep your blood sugar on an even keel. Stress can take a toll driving your blood sugar level down way below normal.

-This flight is making me thirsty! Buy bottled water on the concourse after security screening to drink while you wait and to take on board in carry-on. Or bring an empty water bottle or other container to fill up from an airport drinking fountain (after you’ve gone through security) to avoid paying for water at airport vendors.
- Watch the alcohol at altitude. You and your skin and your brain can really get dehydrated in a pressurized cabin. Alcohol can accelerate dehydration. If it’s at the end of long travel day and you want a drink to unwind, that’s fine. But make sure to double up on water with the wine.
-If you happen to be on a flight that serves a meal, know that you can order a special meal ahead of time. Airlines request a minimum of 24-hours notice. Special meals usually include fruit for dessert.

Airport Security Food Police

Keep in mind that airport security rules prohibit “gel type substances” such as yogurts and liquids such as bottled water or other beverages in carry-on luggage you take through security check points. Solid foods such as sandwiches, hard cheeses, crackers, fresh fruit and vegetables are allowed. Just as security officials don’t like wrapped gifts, make sure food be seen through its packaging and falls under the Transportation Security Administration’s (TSA) guidelines for acceptable items. www.tsa.gov/travelers/airtravel/holiday.shtm. (And no snow globes! That’s on the TSA website too.)
Holiday travelers take note- you can NOT take these foods through airport security even if the home made jam is your Aunt Martha’s.
Cranberry sauce
Gravy
Jams
Jellies
Creamy dips and spreads
Peanut butter
Yogurts
Maple syrup
Oils and vinegars
Salad dressing
Salsa
Sauces
Soups
Wine, liquor and beer

But good news, if you’re bringing the cherry cream pie or caramel cake to the family gathering TSA rules state, “You can bring pies and cakes through the security checkpoint, but please be advised that they are subject to additional screening.” (Especially if it looks like a really good dessert.)
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Now Let's Add Some Nuts

This beautiful caramel cake from Piece of Cake in Atlanta arrived yesterday afternoon. An autumn delight! There are a few more pieces missing today. Perhaps a sprinkling of toasted nuts would add a little more seasonal glamour.

SOMETIMES YOU FEEL LIKE A NUT, BUT JUST CAN'T DECIDE WHICH KIND?

There’s a nut war going on, and it’s more than the usual squirrel battle to gather the most food before winter sets in.
Growers of almonds, peanuts, pecans, pistachios and walnuts are clamoring to communicate the big health benefits in each bite.

Nuts (and seeds) are a healthy snack choice. Photo by CHRIS HUNT/AJC Special
Nuts as a category have emerged as one of the health heroes in the food world. Not too long ago nuts suffered from an image problem because of their high calorie content.
But today studies show that people who regularly eat nuts — about 1½ ounces a day, five days a week — are at much lower risk of having their arteries clog than non-nut eaters. (By they way, 11/2 ounces is a handful, not a can full.)
“Nuts have gotten a bad rap for being ‘fattening.’ The truth is nuts are nutrient powerhouses full of anti-oxidants, protein, fiber and minerals,” said registered dietitian Marisa Moore, an Atlanta spokeswoman for the American Dietetic Association.
Nuts can also help keep your blood sugar on an even keel, and the most attention-grabbing news for calorie counters is that research also suggests that eating nuts may dampen your appetite, putting the brakes on your tendency to overindulge.
Not created equalJust in case you hadn’t noticed, the first three letters in nutrition happen to be N-U-T, but all nuts do not contain the same nutrient benefits. So the nut world is crowded with sales pitches based on nutritional profiles.
Almonds are a particularly good source of calcium, vitamin E and fiber.
Peanuts (technically a legume) serve up five times the amount of the heart- health-promoting B vitamin folate, compared with other nuts.
Pecans are a super source of anti-oxidants, ranking higher than most other nuts.
Cashews provide copper and hazelnuts manganese, both important micro-nutrients.
Walnuts are the best nut source of omega-3 fatty acids, important for heart health and other benefits.
Chestnuts, with only 69 calories per ounce, win as the leanest nut. Most nuts clock in at about 160 to 200 calories per ounce.
Pistachios win the biggest number in a 1-ounce serving. Forty-nine nuts go a long way to satisfying your craving for a snack. Moore points out another plus: “Pistachios in the shell are the perfect slow food snack. The time it takes to open pistachios gives your brain a little extra time to realize when you’re satisfied. This helps with both portion control and ultimately weight management.”
Case for mixed nutsSo, which nut should you snack on? Toss into salads? Crush to make a breading for baked fish? They’re all good choices for different reasons. So perhaps it’s best we refer to one of the hallmarks of good nutrition, which is to enjoy a variety of foods to get a variety of benefits. Sounds like mixed nuts to me.
Happily, you can find a variety of nuts on Atlanta restaurant menus.Here’s a sneak peek at two nutty dishes about to be introduced.
Bistro Niko (scheduled to open Thursday): Chef Gary Donlick’s French bistro-inspired salade de endives gets extra crunch and nutrition from walnuts and apples.
One Midtown Kitchen: New executive chef Drew Van Leuvan adds excitement to green pea ravioli with curried hazelnuts.
Nut notes● The protein in nuts puts them in the “meat” category. According to the
U.S. Department of Agriculture, in meal planning, a half-ounce of nuts is equal to 1 ounce of meat.
● Studies suggest that most nuts may reduce the risk of heart disease. But it’s interesting to note that does not apply to Brazil nuts, macadamias and cashews, which are higher in saturated fats than other nuts.
● About 1 percent of the population is allergic to nuts.Always ask the server if nuts are used in recipes and if dishes can be made nut-free.
Carolyn O’Neil is a registered dietitian and co-author of “The Dish on Eating Healthy and Being Fabulous!” E-mail her at carolyn@carolyn
oneil.com.