Did you know were supposed to be feeding the friendly bacteria
that naturally live in your gut?
That’s just one of the hot topics in nutrition research presented to registered dietitians gathered in Atlanta for the Academy of Nutrition and Dietetics’ 2014 Food and Nutrition Conference and Expo (FNCE).
“Increasing the intake of foods such as yogurt and kefir with live and active cultures and fermented foods including sauerkraut or kimchi helps add more good bugs to our digestive tracts,” explained Jennifer McDaniel, an Academy spokesperson and private practice dietitian in St. Louis, Missouri. Studies presented at the conference show that a healthy balance in the population of good versus bad bacteria in the gut called the “microbiome” is related to improved immune function, a smaller waist circumference and even improved cognitive function.
“Most folks have heard they need to eat more fruits and vegetables, beans and whole grains for overall good health but these plant-based foods feed the microbiome too,” said Lauri Wright, registered dietitian nutritionist and professor of Public Health at the University of South Florida.
Health coach help
If it seems like you read something new and confusing about nutrition every day, then you’re not alone. There’s an emerging specialty in nutrition coaching. Taking one lesson to improve your tennis serve or golf swing can’t significantly change your game.
The same goes for handing out a list of diet do’s and don’ts to lower cholesterol, manage diabetes, treat hypertension or lose weight. Atlanta registered dietitian nutritionist Caitlin Russell who specializes in weight control said, “I know that one visit is not enough. For long term weight management success, people need a personalized lifestyle plan so I can coach them through challenges along the way.”
The dietitian is in
Dietitians are moving beyond the clinical setting to a grocery store near you. Many retail food companies are employing dietitians to help source specialty products from gluten-free bread to reduced-sodium soups, teach cooking classes and work with pharmacists to create displays of foods that support the treatment of high blood pressure and diabetes. Registered dietitian Jane Andrews, of Wegmans Food Markets based in New York, said, “While registered dietitians help shoppers improve their health, it’s also healthy for the supermarket business because we’re building strong customer loyalty.”
Carrots may enjoy a starring role on restaurant menus year round, but other less commonly consumed root vegetables take center stage in the fall. The slightly sharp flavors of parsnips, rutabaga, beets and turnips are a great compliment to hearty braised meats featured on cold weather menus.
“The parsnip has that dynamic light licorice flavor that lifts your palate with heavier dishes such as duck,” says executive chef Mike Deihl of Atlanta, currently the Southeast Regional Vice President of the American Culinary Federation.
Demonstrating his enthusiasm for the autumn harvest, Deihl prepared a salad of roasted parsnips, carrots and golden beets at the Taste of Atlanta food festival recently. “I call it my culinary fall trinity,” he says. “They’re roasted first to concentrate the flavors kind of like reducing a sauce.”
Roots on the Menu
A quick survey of online menus posted by Atlanta restaurants proves chefs are rooting for root vegetables this time of year. At Woodfire Grill braised pork shank is served with roasted parsnips and an apple cider glaze. An apple, walnut and rutabaga compote complements roasted duck at Babette’s. Creamy parsnip soup is on the menu at Canoe and braised baby beets with burnt honey vinaigrette is offered at South City Kitchen. An arugula salad at The Optimist is topped with pickled turnips and carrots.
“What I like about root vegetables is their flexibility. You can eat them hot, cold, room temperature, pureed, braised, stewed and grilled because they’re so strong and hearty,” says Deihl. “I’ve even made a golden beet sorbet!”
Grounded in Good Nutrition
While root vegetables come in a variety of shapes, sizes and colors they’re all really good sources of dietary fiber, which promotes digestive health and is associated with lower rates of heart disease and certain types of cancer. Turnips and rutabaga are high in vitamin C. And as with most members in the produce aisle, root vegetables contain the mineral potassium, which helps support healthy blood pressure. Rutabagas and turnips are in the same cruciferous family as broccoli and cauliflower known for cancer-fighting antioxidant nutrients that help boost the immune system. So, while you’re enjoying the seasonal taste treat of root vegetables this fall know that you’re also adding some pretty powerful nutrition to boost your health to help ward off the winter chills ahead.
When I was a kid after a night of neighborhood trick or treating, I’d take off my witch’s hat, pirate girl wig or angel wings and dump the sweet loot on the living room floor to size up the cache collected on Halloween. Then I started categorizing. Chocolate bars earned the highest value and candy corns the very least. Temporary tattoos and spooky pencils even ranked higher than candy corn. (They still do.) This year, according to the National Retail Foundation’s 2014 Halloween Consumer Spending Survey, we’ll spend over two billion dollars on candy. That’s a lot of bubble gum, candy bars, peanut butter cups and yes, candy corn. So, how do registered dietitian handle Halloween’s candy fest? Here are some scary good tips for treating kids and adults to a healthier Halloween.
Good Goblin Gobbling– serve those zombies a well-balanced dinner before trick or treating to fill tummies with filling protein foods and whole grains so they aren’t as tempted to dive into collected candies right away.
“Try a ‘Mini Mummy Pizza’ made on whole wheat English muffins with pizza sauce, slices of protein-packed mozzarella cheese and sliced olives for the eyes.” -Lanier Dabruzzi, registered dietitian, Atlanta, Southeast Dairy Association
“Why not break up the candy monopoly and include a bit of fall plant-based flavor in your Halloween menu? Think pumpkin smoothies, stuffed acorn squash with quinoa, carrots served with hummus in a hollowed out mini pumpkin, roasted spiced pumpkin seeds, and baked apples with cinnamon.” -Sharon Palmer, registered dietitian and author of Plant-Powered for Life
Healthier Treats – fun sized small candy bars come portion controlled. That’s good for adults handing out the treats using the join-the-fun ‘one for you, two for me!’ trick. But small bars may not include important information to detect any possible allergens.
“Miniature forms of candy do not contain a listing of ingredients on the individual package. These ingredients can be found on the larger package.” – Jill Castle, registered dietitian, food allergy expert.
Another way to limit sugary treat intake is to give candy that takes longer to eat. “These include hard candies (Jolly Roger), Starburst Fruit Chews, fruit leather, boxes of raisins, licorice, Tootsie Rolls and Tootsie Pops, lollipops, licorice and gum.” – Julie Upton, registered dietitian at Appetite for Health.com
Savor the Sweet Treasure – happily none of the dietitians I interviewed suggest costuming carrots as candy. In fact, Halloween is a good time to teach kids how to splurge in moderation.
“Instead of trick or treating with the largest bag you can find, use a small plastic pumpkin so the kids fill their buckets but bring home less.” – Marisa Moore, Atlanta registered dietitian and spokesperson for the Academy of Nutrition and Dietetics
“Instead of making Halloween treats and candy off-limits, teach your child balance by encouraging them to enjoy special treats as part of an overall healthy diet.” -Jessica Cox, registered dietitian, eMeals.com
“I do think it is important to keep treats from being forbidden fruit or they become that much more attractive and desirable.” Alice Henneman, registered dietitian University of Nebraska-Lincoln Extension.
After Halloween, Cox says, “Put leftover candy away and out of site. Combine candy with whole-grain cereal and nuts for a homemade trail mix that contains protein and fiber.”
The best thing about Halloween is that is usually involved walking and often running from house to house to gather as much sweet treasure as possible.
“We have a steep driveway and have noticed many trick-or-treaters in our neighborhood pass us by even though it is obvious we are passing out treats. A neighbor suggested setting up table at end of driveway. I said no. We are giving out candy so folks can trek up the driveway!” – Marilyn W. Yon, registered dietitian,
The best way to eat candy corn
BONY FINGERS. Fill clear plastic gloves (the type designed for wearing in the kitchen when preparing food) with popcorn, which is a whole grain food high in fiber and low in calories. Tie the end with ribbon or yarn. Add a few pieces of candy corn at the end of each finger for fingernails. Source: http://food.unl.edu/fnh/healthy-halloween-party
So the real trick on Halloween is to treat the costumed crew to a short but sweet trip through candy land while making sure the rest of the day includes healthy food choices and the night includes fitness for a frightfully fun time.
I sure do. My big annual conference where all of the dietitians get together to listen, learn and share libations happens this week and this year it’s in Atlanta!
Look out folks as 7,000 dietitians populate the city’s restaurants and just might act a little like Meg Ryan in “When Harry Met Sally” as they enthusiastically order everything on the side, with this or without that. I’ll have what she’s having……..
The fall is often a busy and productive season for all of us. Got a Power Point to finish? Trying to polish that resume? Trying to stay ahead of stress induced memory loss?
Preparing for a job interview, school exam, special event, music recital or business presentation is vital for success but what you consume before the performance can make a difference too.
Meal choices can make or break your mental powers.
While a biscuit or bagel can be fast for breakfast, nutrition scientists say eating nothing but carbs is a bad choice for a big day. A Massachusetts Institute of Technology study compared two groups who ate either a high-protein or high-carbohydrate breakfast. Two hours later the carb group had levels of the sleep-inducing amino acid tryptophan that were four times higher than the protein group. Add an egg to that breakfast biscuit and some peanut butter or smoked salmon to a bagel to boost protein content.
Lean protein foods such as eggs, milk, Greek yogurt, chicken and fish support the production of neurotransmitters needed for smart thinking.
Brain cells crave choline
Found in egg yolks, the nutrient choline helps support the brain’s messenger service and new memory cell production.
Attention egg white omelet fans: chances are you’re not getting enough choline if you skip the yolk. Registered dietitian Elizabeth Ward said, “It’s a nutrient that’s frequently under-consumed by those who need it most. In fact, fewer than 10 percent of older children, men and women meet the recommended Adequate Intake for choline.”
B vitamins, such as folate or folic acid, play a key role in forming the brain’s memory cells and have been shown to improve alertness in adults. The vitamin can be found in orange juice, green vegetables, cantaloupe, and whole grain foods including those enriched with folic acid such as breads, cereals, pasta and rice.
Pay attention with tea
Coffee may be the go-to beverage for go-getters but too much caffeine can cause nervous jitters.
So switch to tea.
John Foxe, Ph.D. professor of neuroscience, biology and psychology at City College of the City University of New York found that theanine, an amino acid in the tea plant increases alpha brain-wave activity which induces a calmer, yet more alert, state of mind. Theanine is found in green, black and oolong teas.
Water for the brain
Dehydration can make you feel listless and lethargic and contribute to concentration problems. If your brain feels a bit fuzzy, you might just be thirsty. I know this week, I’ll be drinking water…in between each of the culinary cocktails I’ll be enjoying with dietitian friends.
Autumn’s harvest of apples, pears and turnips will be tumbling onto restaurant menus and into supermarkets soon.
To help home cooks up their veggie know-how the James Beard Foundation has released a new smart phone app featuring vegetable recipes from famous chefs with photos and shopping lists.
The Glazed Baby Turnips by celebrated chef Thomas Keller of The French Laundry in Napa Valley look delicious and actually pretty easy to make.
I always look forward to cozy fall fashions after a summer of sheer fabrics in whites and brights. The same goes for fall meals with warm plates of earthy and robust flavors, compared to the lighter and often chilled tastes of summer.
There’s a change in the air and on the menu.
Woodsy notes from shitake mushrooms transform chef Zeb Stevenson’s grilled whole trout into an autumnal treat at Parish in Inman Park where the dish is served with Swiss chard and spritzed with juice from a grilled orange half.
Braised kale and the hearty grain farro (similar to brown rice in consistency and related to wheat) accompany grilled salmon topped with a sweet-tart rhubarb salsa at Food 101 in Sandy Springs.
At 4th & Swift, chef/owner Jay Swift dresses flank steak for fall with satisfying sides of squash, corn puree, and king trumpet mushrooms. Swift’s duck breast entrée salutes the season’s appetite for more robust flavors with mustard seed, sauerkraut, Brussels sprouts and fingerling potatoes. Apples and pears star on fall dessert menus all over town.
Fall’s Healthy Harvest: What’s inside?
Apples- vitamin C and fiber. There are five grams of fiber in one medium apple. Have a baked apple for dessert.
Brussels sprouts – fiber, vitamin C and folate. There are three grams of fiber in four sprouts.
Cauliflower- vitamin C and folate. Very low in calories-25 calories in a cup. Watch the cheese sauce!
Collard greens, turnip greens and kale- vitamin A, vitamin C, fiber and calcium. That’s right! The mineral calcium famous for being in milk, is also found in these greens. All that and it’s National Kale Day this Wednesday.
Mushrooms- very low calorie, high in Riboflavin; good source of niacin. Mushrooms add rich flavors to soups and stews.
Winter squash and pumpkin- vitamin A, vitamin C, potassium, fiber and folate. Try cooked pumpkin in savory dishes. It’s not just for pies!
Sweet potatoes- fiber, vitamin A, vitamin C, and potassium. Count 100 calories for one medium sweet potato. Roasting caramelizes the natural sugars. No need for added butter or brown sugar.
So much to be thankful for when fall serves up the food!
The same can be said of the tiny wild Maine blueberry being harvested this time of year on otherwise barren rocky fields.
In fact, the land in northern Maine where these short scruffy bushes grow is referred to as ‘the barrens.’
About one third of the size of cultivated blueberries commonly sold in most supermarkets, Maine’s petite deep purple wild berries have been popping up on their own without human help for more than ten thousand years.
“The plants are not fast growing but they’re long lasting,” says David Yarborough, wild blueberry specialist and professor of horticulture at the University of Maine. “I eat my way through the fields and have wild blueberries with oatmeal for breakfast every day.”
To learn how wild blueberries are different from the tame (that’s what the US Department of Agriculture calls cultivated blueberries) I joined a group of food bloggers for an educational farm to table tour called “Blog the Barrens!”
We braved a little cold and rain but blessed the weather conditions as ‘good for the berries!’ and enjoyed wonderful meals together as we tasted and talked – it was all about the wild Maine blueberry.
At Havana restaurant in Bar Harbor, wild blueberries find their way into blueberry butter, blueberry vinaigrette sauce for scallops, and blueberry compote for goat cheese cheesecake. We were greeted with a wild Maine blueberry Mojito since Havana’s theme is a latin inspired menu.
We also spotted a very famous and discriminating ‘foodie’ and fellow blogger…Martha dining right next to us at Havana.
No we didn’t get a chance to chat but the Martha sighting had me craving more berries and appreciating the gorgeous views!
The bartenders at the Bar Harbor Inn shakes up blueberry martinis and executive chef Louis Kiefer makes a variety of wild blueberry salsas.
RECIPE: Wild Blueberry & Tomato Salsa
1 cup Wild Blueberries
1 cup quartered Cherry Tomatoes
1/4 cup diced Yellow Bell Pepper
Chiffonade of Fresh Basil Leaves
Pinch of Sea Salt & Cayenne
1 tablespoon honey
2 tablespoons Walnut Oil (or olive oil)
1-2 tablespoons of Fruit Vinegar (Champagne vinegar, Blueberry vinegar! or Red Wine Vinegar for instance)
Mix well and serve- great with tortilla chips (duh) or on top of grilled fish ( as in photo above)
WILD ABOUT WILD BLUEBERRIES IN MAINE!
It’s easy to find blueberry pancakes and blueberry ice cream on just about every menu in Maine. (And as a design on table linens and other decor) Let’s get another look at that wild blueberry ice cream!
If they’re not using the state’s wild berry, I’m pretty sure they’d be run out of town.
Yarborough explains that while blueberries grow wild in Maine, farmers manage the fields where they grow to control competing weeds and insects to ensure a healthy crop. This year will be a banner year for wild blueberries because the weather was ‘honeybee friendly’ during the critical pollination phase.
Speaking of the harvest….there are mechanical harvesters but much of the crop today is still gathered as it has been for years…by raking the berries into a toothy contraption in back and forth motions so the berries tumble into the catch. It’s back breaking work and I had enough of it in five minutes. Cheers to those humble heroes who harvest our sweet crops!
Big Nutrition, Small Berry
Wild blueberries offer banner nutrition too. Because the berry is tiny there’s more skin to flesh ratio so the wild blueberry is twice as high in fiber and much higher levels of antioxidants as compared to bigger cultivated berries. Registered dietitian Kit Broihier, who works with the Wild Blueberry Association of North America says, “Tiny is huge when it comes to nutrition. The wild blueberry has concentrated levels of nutrients that support eye, heart and brain health.”
While the savoring of fresh wild blueberries is an annual celebration during harvest in Maine, the majority of the state’s crop heads immediately to the freezer. “It’s nature’s pause button,” says Yarborough. Freezing maintains the color, shape, and flavor of the fruit and creates a food product that’s available year round and worldwide.
And studies show that freezing not only protects but actually increases the availability of nutrients in blueberries. You can find wild Maine blueberries in most supermarkets in the frozen fruit section. Or….you can head to the state of Maine for the late summer harvest next year. Besides it’s the best time of year to visit Vacationland.
The first mission in creating safe meals for children with food allergies is avoiding the offending ingredient. But, there can be a downside to diets that miss out on the nutritional value found in foods kicked off the menu. A study in The Journal of the Academy of Nutrition and Dietetics (JAND) cautions that inappropriate elimination diets can induce vitamin and mineral deficiencies, anemia, and other symptoms affecting a child’s growth and nutritional status.
“Food allergies and intolerances are on the rise,” says registered dietitian Vandana Sheth, spokesperson for the Academy of Nutrition and Dietetics. “But it’s important that we identify that kids are actually allergic (through proper testing) before we avoid those foods unnecessarily.”
The eight foods that account for more than 90% of childhood cases of food allergies include milk, eggs, soy, peanuts, tree nuts (such as walnuts, almonds, pecans), wheat, fish and shellfish. Food intolerances such as lactose and gluten add even more children to the at-risk list for nutrient deficiencies.
“A parent should always offer a variety of different foods within a food group,” says registered dietitian Cheryl Orlansky, president of the Greater Atlanta Dietetic Association. Gluten free grains inlude rice, corn and quinoa. Sheth says if a child is allergic to peanut butter, substitute sunflower seed butter.
Registered dietitian Toby Amidor, author of The Greek Yogurt Kitchen says, “If you skip dairy you skip its nine essential nutrients. Studies show people with lactose intolerance may tolerate up to a cup of fluid milk, which has 12 grams of lactose. Cheeses, Greek yogurt and cottage cheese are much lower in lactose.”
Mind the Gap
The food allergy study in JAND measured the benefit of dietary counseling in preventing and correcting nutrient deficiencies in children with food allergies. Results from the multi-center study in Italy showed that advice on what foods to eat to help fill in the gaps helped kids get enough calories, protein and other needed nutrients. “I think it’s fascinating,” says Sheth. “They showed that dietary counseling really helped and growth patterns were improved.”
Sheth says, “A lot of kids outgrow allergies to eggs and milk by age 16. But other allergies such as nuts may be life long.” Her knowledge comes first hand. Her son was diagnosed with over 20 food allergies as a child, “Now he’s a healthy JV football player. He’s down to four or five allergies including all nuts. I always feed the team so I can keep an eye on what he’s eating!”
Visit www.eatright.org for tips on feeding kids with food allergies.
Are you a breakfast skipper? Then you’ve probably been lectured about breakfast being ‘the most important meal of the day’ as the culinary kick-start you need to fuel a healthy day ahead. But, take heart. Two new studies published in The American Journal of Clinical Nutrition, one conducted by a self-proclaimed breakfast skipper at the University of Bath in England and the other by obesity researchers at The University of Alabama at Birmingham (UAB), conclude that folks who say no to the bacon and eggs, or granola and toast are not more prone to weight gain.
David Allison, director of UAB’s Nutrition Obesity Research Center says their study comparing weight loss in breakfast eating and breakfast skipping groups of overweight and obese adult dieters found that the morning meal made no difference in weight loss over 16 weeks. The study in Bath found that breakfast didn’t rev up the metabolism, a commonly held nutrition notion. Those who abstained from breakfast did in fact ‘save calories’ because they ate fewer calories over the whole day as compared to breakfast eaters. But, eating breakfast was associated with burning more calories because these folks were more physically active in the morning. Hungry yet?
There’s more to the morning meal than calorie counts. Nutrition research supports the fact that the body best uses protein to maintain muscle mass when protein-containing foods are eaten throughout the day, not in one sitting. So eating a huge steak at dinner is not the best plan for bodybuilding. Ideally, each meal should contain about 30 grams of protein. Ditto for 30 grams at lunch and dinner. 30 grams is about three ounces. So, the protein in Greek yogurt, milk with cereal or scrambled eggs at breakfast helps build, repair and maintain our muscles.
Other research links eating breakfast with improved cognitive function throughout the morning. Hello back to school families! Breakfast eaters do better paying attention in morning classes.
Did you know even if your quickie breakfast is a just a latte you’re getting some good nutrition? A typical 12-ounce coffee latte with milk contains about one third of the calcium needs for the day and other milk provides other needed nutrients including protein and potassium.
So, while skipping breakfast may not cause you to eat more the rest of the day resulting in weight gain, it’s still vitally important to enjoy a nutrient rich morning meal to boost the health of your body and brain.
The smiling and some not-so-smiling faces in first day back to school photos posted on Facebook inspired me to think about what’s on the menu for school lunch this year. And wow school nutrition folks are getting a A+ for menu makeovers and building dedicated teams of chefs, dietitians, food safety pros and local farmers to bring good nutrition and great taste the cafeteria table. It’s almost as much fun as checking out that cute new guy who moved into town this year. Wait! Isn’t that a school cafeteria scene from Twilight?
Healthy School Lunch Menus
Can’t decide whether to get the Turkey Cobb Salad, Italian Vegetable Sandwich on a Whole Grain Wrap or the Sweet and Sour Chicken with Vegetable Fried Rice and Asian Vegetable Blend? Well, then you could be in line for lunch at one of Atlanta Public School’s high school cafeterias. Don’t forget to check out the daily ‘Salad Bowl’ offering of leafy greens, cucumbers, and tomatoes with a rotating selection of tasty toppings from kidney bean salad to slices peaches. In fact locally grown peaches are August’s ‘Produce of the Month’ on the Atlanta Public Schools’ School Nutrition website where daily menu items are listed for all grades and include gluten free and vegetarian options.
Director of Nutrition Services for Atlanta Public Schools, Marilyn Hughes says, “We are listening to our customers who are our students but we’re following nutrition guidelines too of course.” So while kid-pleasing pizza is served, the crust is whole-grainand the cheese is reduced fat. The colorful website includes student and parent friendly links to nutrition and fitness information including shared webpages created by school districts across the nation with timely nutrition tips for adding more produce to home meals, too. Here’s a sample-
Harvest of the Month for August is corn:
Add corn to your favorite salad recipes using fresh, frozen, or canned corn.
Stuff corn and black beans into whole-wheat pita pockets for a healthy sandwich.
Sprinkle corn kernels on pizza for a new take on toppings.
Add frozen or canned corn to your favorite casserole or soup.
Cobb County School menus go the extra mile to promote eating more vegetables by creating a daily cafeteria category called “vivid veggies” including Broccoli Dippers and Garden Spinach Salad.
Nationwide, milk got a makeover too. Now only 1% milk and fat free flavored milks are served. All milk contains the same nine essential nutrients. Truth is – if there’s only white milk offered, many kids will skip it totally. So flavored milks ( made with way less sugar than before!) are a great way to get those 9 needed nutrients consumed.
What’s not for lunch?
Foods containing trans fats and whole milk have been kicked out of school. Fried foods are limited. In a response to concerns about childhood obesity and overall wellness public schools nationwide must follow nutrition plans regulated by the Healthy, Hunger Free Kids Act enacted in 2012.
Many who continue to criticize school lunch programs may not be aware of the efforts being made to teach the ABC’s of good nutrition by improving what’s on our children’s plates. Hughes says, “I believe if more parents knew the full team dedicated to their children’s health including certified chefs, registered dietitians, sustainability and food safety specialists they’d realize we’re working to pack the best nutrition into every bite.” In many school districts you can add local farmers to the list, too. Farm to school programs are cropping up nationwide including the Georgia Grown initiative.
But Will They Eat It?
Just as adults can easily speed past the listing of ‘light entrees’ on restaurant menus to order high fat favorites; kids and teens can ignore the sweet potatoes in favor of the pizza. Hey why not sweet potato on the pizza? Stay tuned. It may be showing up for class at a school near you. I can’t wait to see what’s for lunch tomorrow.
Parents Teach Your Children Well
• Be a positive role model for your child. Ask what they ate for lunch today and review choices to emphasize the need for a variety of food groups.
• Remember that children ages 7-10 should be getting 3 servings from the milk group, 5 servings of fruits and vegetables, 5-6 servings of grains, and 2 servings from the meat/bean group daily.
Want some suggestions on how to pack a healthy, tasty lunch from home? Watch this fun video from BestFoodFacts.org as I shop for foods appropriate for different ages. After all, the tiny second grader doesn’t eat the same thing as the big football playing senior!
Now let’s start having fun- it’s time to go BACK TO SCHOOL!
The spiritual draw of Machu Picchu combined with the gastronomic fame of Peru’s cuisine lured me to Lima and the Andes mountains.
I joined grazing llamas and fellow travelers to explore the stone structures and staircases throughout the majestic and mysterious mountaintop ‘lost city of the Inca.’
Discovered by American historian Hiram Bingham in 1911, archeologists still do not know why the Inca built Machu Picchu.
It’s a reminder that civilizations of the world– ancient and modern- have much to reveal and share with visitors from afar.
MORE THAN QUINOA ON THE MENU
The popularity of quinoa in the U.S. has people talking about Peru where it’s a staple of the traditional diet.
Though technically a seed not a grain, quinoa is nutritious and high in protein. It can be served like rice and comes in a variety of colors including black and red. A crunchy quinoa salad with fava beans and corn on the menu at La Huaca Pucllana is chef Marilu Mandueno’s contemporary spin on classics, “I want to keep tradition to show where the modern interpretations come from. It’s my way of rediscovering ingredients.”
Peru is celebrated for ceviche, too. From tiny stalls in bustling city markets to gorgeous restaurants, the art of raw fish slightly marinated in citrus juice and chili peppers is not to be missed.
Peru is the perfect for potato lovers where there are over 3000 types including purple, red, and yellow and all shapes, sizes, and textures.
One of the most delicious Peruvian recipes is causa, which combines mashed yellow potatoes with olive oil, lemon juice and chili.
Moray, an Inca archeological site in the Cusco region is believed to be an ancient agricultural experiment station to develop potato and corn varieties for varying altitudes.
Each Ingredient is Prized in Peru
A dish called “diversity of corn” is presented on the ‘elevations’ tasting menu at the ultra contemporary Central restaurant in Lima, home to chef Virgilio Martinez. I first met him at the Worlds of Flavors conference at the Culinary Institute of American in Napa Valley.
Another course, called ‘dry Andes’ is a tiny bite of grey colored clay with citrus flower garnish.
“Peruvians like impactful flavors,” says Gregory Thomas Smith, formerly of Atlanta and wine director at Central. “If they eat an orange they want the most passionate orange they can find.”
Peru’s bounty from the ocean, plains, mountains and jungle is celebrated at Astrid & Gaston in Lima, recognized as one of the finest restaurants in the world.
Roasted potatoes are served table side, unearthed from steaming black dirt.
Dining in Peru is an adventure.
Get ready to discover fish and fruit from the Amazon, the flavor of cuy (guinea pig) and learn that alpaca isn’t only for sweaters. Alpaca, raised by certified purveyors, is a lean meat and tastes a bit like venison.
The restaurant at Tambo del Inka Resort in the Sacred Valley elegantly serves grilled alpaca with native potatoes, lavender flowers and cocao sauce.
Not so daring? Have an empanada and a Pisco sour.
While many people associate the Amazon River with neighboring Brazil, nearly twenty percent of the Amazon basin lies within Peru. A living laboratory of nature’s biodiversity, the Amazon supplies chef Pedro Miguel Schafino’s groceries for Amaz restaurant in Lima, the first restaurant to showcase the history and culture of the jungle region. “Nobody’s doing this. One hundred percent of our menu is from the Amazon,” says Schafino. The menu at Amaz is a colorful, tropical mix of fruit and vegetables including pomelo (ancient cousin of grapefruits), sugar cane and hearts of palm cut into spirals and served like pasta. “We’ve introduced forty new fruits into Lima,” says Schafino. “It’s a very healthy cuisine integrated with nature and these plants have high levels of vitamins and antioxidants.”
There are four different kinds of Amazon River fish on the menu (of the 20 to 30 Amazon natives currently consume) prepared ceviche style or in flavorful stews. For the adventurous palate there are river snails and fresh water clams too.
When I tell Schafino that I thought I was going to eat piranha at his restaurant he smiles and says, “Oh there would be piranha if I could find a consistent quantity and good quality!” Check the menu if you visit Amaz on a trip to Lima. Maybe piranha will appear on the menu. Of course, not to be missed are the two most famous flavors of the Amazon- chocolate and coffee, both indigenous to the region.
High Altitude Help
When traveling to cities such as Cusco above 10,000 feet and the archaeological site Machu Picchu at about 8000 feet a lot of folks can feel the effects caused by less available oxygen in the air.
This so called “thin air” makes it harder to breath and speeds up dehydration. It can cause insomnia, dizziness and nausea. At first, I felt like I had boulder on my chest. Taking your time while climbing steps on a city tour and hiking trails is critical as well as drinking plenty of water. Go easy on the Pisco sours, too.
Professional tour guide, Jaime Vasquez, who has led over 650 groups traversing the mountainous Inca Trail to Machu Picchu says, “While it’s offered at some hotels, I don’t recommend using oxygen because it will take longer for your body to acclimatize to the altitude. Instead take aspirin, drink a lot of water and slow down.”
Mate de coca, tea brewed from coca leaves (yes, that kind of coca but legal in Peru) is a time honored folk cure for soroche in the Andes. It’s provided in hotels, restaurants and sold in tea bags at the market. “Coca tea has alkaloids so it helps stimulate the system,” says Vasquez. Just don’t try to bring any souvenir coca leaves home to the USA.
For great information on all things Peruvian and planning travel to Peru I recommend connecting with the Peru Trade Commission office Los Angeles. Gracias!!!
Really Good Nutrition Research Starts with a Pie Chart
As a registered dietitian who’s been writing about food for more than two decades, I’m always worried that what I know and what I share will ultimately be proven wrong. After all, there’s a cavalcade of new studies, reports and surveys released just about every day. The conclusions roll in and I read through the facts and try to figure out what’s best to advise based on better science. And as The Lady of the Refrigerator I am obsessed with the cold, hard facts!
It’s my birthday this week so I thought I’d review the benefits of celebrating with seafood and wine.
Cheers to Your Health – What’s a Champagne lover to do?
Pour over the research reports very carefully.
A new study published in the British Medical Journal found that a group of subjects, who do not drink alcohol because of a genetic expression that causes nausea and facial flushing, had lower rates of heart disease than those who were light-to- moderate drinkers. The researchers said they couldn’t prove cause and effect prompting this word of caution from Dr. Suzanne Steinbaum, a preventive cardiologist at Lenox Hill Hospital in New York City, “It is clear that the patients with this genetic variant have a reduction in alcohol intake, but it is unclear if this in itself is the factor improving their cardiovascular outcomes.” She says don’t dismiss the many studies showing the antioxidants and other compounds in wine are beneficial for heart health.
Celebrating Seafood – If you like sautéed trout, grilled salmon, baked cod, crab cakes and steamed shrimp then you’re dining for taste and health. Fish and shellfish are a great source of protein, essential minerals and heart healthy omega 3 fats. But what about the mercury contamination? This is a tale of balancing risks and benefits.The U.S. Food and Drug Administration has drafted updated guidance to match the U.S. Department of Agriculture’s recommendations for everyone, including pregnant and breastfeeding women and young children, to eat eight to 12 ounces (two to three servings) per week of a variety of low mercury seafood. Fish higher in mercury include tilefish from the Gulf of Mexico, shark, swordfish and king mackerel.
“A large percentage of women are simply not eating enough fish and as a result they are not getting the health benefits that fish can provide,” says Dr. Stephen Ostroff, the F.D.A.’s acting chief scientist.
My favorite birthday splurge is succulent crabmeat with a flute of chilled Champagne, so it’s good to know what makes me happy can help me enjoy more birthdays ahead.
Montana is my 50th state. Not on purpose, just because. Even though I traveled all over the place with CNN for so many years as a correspondent covering food, health and then travel; I realized I hadn’t been to three states: Alaska, Wyoming and Montana. Last summer I took a cruise to Alaska with my family. Check! This winter I went to Jackson Hole to visit my daughter Katie in Wyoming. Check!
But Montana eluded me until I was invited to attend the Montana Master Grillers weekend at Paws Up Resort outside of Missoula.
So here’s where the story begins……..
Montana Master Grillers- The Thrill of the Grill in Montana
Where there’s smoke, there’s fire.
And for fans of grilling and barbecue there’s nothing more captivating than gathering around the hallowed hot embers to listen to an expert reveal some recipe secrets.
“It’s dangerous knowledge to cook really great ribs,” says Sam Huff, chef and owner of Sam’s BBQ1 in Marietta. “People will beat a path to your door.”
Huff’s popular Pork U classes where he shares behind the scenes BBQ know-how gained during a decade of competition cooking fill up pretty fast.
But I didn’t meet him in Marietta. I sampled Huff’s lip smacking food and attended his BBQ cooking demo in Montana. Huff was one of five featured chefs at the annual Montana Master Grillers event held at The Resort at Paws Up, near Missoula.
Billed as a 37,000-acre backyard barbecue,
the weekend of Montana ranch meets fine food and drink
included activities such as fly-fishing (with Napa Valley winemaker Dennis Cakebread),
and even a cattle drive.
Among the meaty lessons on gourmet grilling: Chef Joe Davidson of Oklahoma Joe’s in Kansas City, Kansas led guests through the art of butchering
while chef Danny Fischer of Baby Blues BBQ in Venice, California showed how to properly pepper a beef brisket.
Huff says, “People are tired of fast food and BBQ is the opposite of fast food.” Huff told his audience, “Only rich folks ate high on the hog. Barbecue was for the tough meat cuts with long protein strands so folks had to figure out how to cook them slow and low.”
Huff likes an average cooking temperature of no more than 240 degrees over indirect heat with a lot of patience, “If you’re looking you’re not cooking!” Another tip for tender meats is placing a pan filled with liquid in the cooker. “It adds flavor and stops the dripping fat from causing flare ups,” say Huff. “I use whatever compliments. With pork I’d use apple juice, beef maybe some red wine and with chicken I use chicken stock.”
Avoiding the black char caused by flare-ups is important for good health, too. When proteins in meats are cooked at searing temperatures, carcinogenic compounds called heterocyclic amines (HCAs) can form. Registered dietitian, Sarah Krieger, spokesperson for the Academy of Nutrition and Dietetics says, “And emerging research suggests marinating meat for at least 30 minutes can reduce the formation of HCAs.”
A chuck wagon lunch by the river served up grilled elk and duck sausages, colorful salads and bowls of the region’s beautiful berries.
A Montana inspired dinner prepared by chef Brian Howard of Comme Ca restaurant in Las Vegas perfectly captured the grilling and ‘glamping’ spirit at Paws Up.
Dishes included grilled and smoked oxtail and fire roasted elk short loin with grilled ramps and caramelized onions.
For dessert? Marshmallows and s’mores enjoyed under the stars toasted over the flames of the campfire, of course.
More Montana Magic at Paws Up Resort
Sure, you can put on your boots and saddle up but at Paws Up you can pause to relax in a Cowgirl Princess kind of way. Spa services are found in Spa Town’s tented luxury.
And every detail in the accommodations are fascinating to notice. Hey! Isn’t that the Paws Up logo over the stove in the gourmet kitchen?
Hope to see you next year for the Montana Master Grillers Weekend at Paws Up Resort in….yup….MONTANA!!
From soft tacos topped with fresh pico de gallo salsa at Taco Bell and whole-wheat linguine with pomodoro sauce at Olive Garden to braised kale and baked sweet potatoes on many menus; there’s definitely a healthy selection of more nutritious options at restaurants today.
But that doesn’t mean diet-conscious dishes are leading the charge at the cash register. “We’re committed and it’s our responsibility to make these options available but they’re not big sellers,” says Jonathan Blum, chief public affairs and global nutrition officer for Yum! Brands (parent company of Taco Bell, KFC and Pizza Hut). For instance, Taco Bell’s Fresco menu items with less than 350 calories and fewer than ten grams of fat are a dietitian’s dream but sales are skinny compared to the cheese covered classics on the menu. Blum says, “Consumers aren’t demanding healthier choices as much as we’d like.”
Speaking at The National Restaurant Association’s annual trade show in Chicago Blum and other industry leaders discussed the current state of nutrition.
“We’re integrating nutrition into the menu development process but it’s not always easy,” says Steve Hilton, vice president of global government and public affairs of McDonald’s. To address recommended calorie levels for children, McDonald’s shrunk the portion size of fries in their Happy Meals several years ago but Hilton says, “There were a lot of parents and children not happy about it.”
Registered dietitian Cheryl Dolven director of health and wellness at Darden Restaurants says that choice, variety and innovation lead menu development for healthy options but customers don’t want what they consider indulgent special occasion foods to disappear, “Moms tell us ‘I feed my kids broccoli and grapes at home so when we dine out we want to enjoy the fries and a soda.’ We have to listen to how they use our restaurants. It might be only four times a year.”
Whether you care about calories and sodium or not when you’re dining out, the Food and Drug Administration is finalizing regulations to require restaurants (with more then 20 units in operation) to make nutrition information available on menus, websites and in-store signage. Dolven says it surprised her that more than fifty percent of folks in focus groups reacted negatively to the concept of nutritional numbers being listed on menus, “They said ‘I don’t need to be told about what to eat.’ And in fact we don’t know if the information will change diet behavior. About sixty studies have been done and half show menu labeling changes what people order and half showed it didn’t.”
Nutrition Know How
One way I think nutrition information on menus can help with the enjoyment of eating and nutrition education is by helping to make quick comparisons. Checking restaurant websites, which are already listing nutrition information, reveals that the burger you might really want actually has fewer calories than the entrée salad you thought you were supposed to order. Case in point: Five Guys Burger at 700 calories vs Wendy’s Spicy Chicken Caesar Salad at 780 calories. But, calories and fat alone do not tell the whole health story. The salad has more fiber than the burger.
“It’s not what to delete, but what to eat,” says registered dietitian Janet Helm who writes the blog Nutrition Unplugged.
Better driving is dependent on knowing the rules of the road. Your journey toward more nutritious eating also begins with careful navigation. Whether the eats are at a happy hour with co-workers or dining out at a restaurant with family and friends, basic dining detours such as passing on the bread basket or taking the “carpool” approach and splitting a meal with someone at the table can make a big difference.
These simple detours can help you determine a better route to nutritious eating, navigating away from Overload Road to a more pleasant Lean Street – avoiding any unfortunate “crashes” into excess calories, fat or sodium.
Whether you’re dining at the local eatery or just looking for a quick bite at the airport or mall, the Restaurant Road Rules from registered dietitian Carolyn O’Neil on WGN’s Midday Fix can keep you well fueled and in the driver’s seat.
Remember you’re in the driver’s seat…..when you’re dining out. I see a sign!
Let the gourmet games begin at the 2014 National Restaurant Association Show welcoming thousands of restaurant owners, chefs and food service suppliers. Attendees buy everything from vegan entrees to vacuum cleaners.
So what’s on the menu for restaurants? I spent three days spotting trends and talking to pros in the food biz.
BUZZ WORDS ABUNDANT
Fresh, natural, authentic, hand crafted, made with ancient grains, and high in protein.
These and many more buzzwords related to better eating were trending big time at the in the National Restaurant Association’s (NRA) annual trade show held in Chicago.
“It’s OK to say the ‘h’ word now,” observes Cynthia Harriman, Director of Food and Nutrition Strategies for the Whole Grains Council.
Harriman spoke at one of the educational sessions focused on nutrition and healthy living. While whole grains used to be minority players on menus, Harriman says they’re center stage now. “It may surprise folks to know that the 45% of the rice ordered at P.F. Chang’s China Bistro is the brown rice.”
Registered dietitian Cheryl Dolven, Director of Health and Wellness for the Darden Restaurants says, “We have to change what’s in our pantry to change what’s on the plate. Our customers are asking for healthier items. At Darden we’re lowering calories and sodium and enhancing children’s menus with more vegetables.”
So, joining the big bowls of pasta at Darden’s Olive Garden chain are dishes such as Chicken Abruzzi made with cannelloni beans and kale.
Nutrition on the Menu
The NRA exhibit hall showcased products operators need to address special dietary needs including gluten-free, allergy-friendly, vegetarian and vegan options.
Steve Schimoler, chef and owner of Crop Bistro & Bar in Cleveland says, “It’s not unusual for a table of six guests to announce that one can’t have raw onions, one has another allergy and one is a vegan.”
Schimoler is a member of the Research Chefs Association; specialists in product development that meets specifications such as lower in sodium and sugar without sacrificing appeal.
Dolven says, “We’ve got to show people that healthy foods can taste great.”
What’s new on the menu?
Combing the exhibits I spotted sweet potato wraps, parsnip fries, Greek yogurt sold for savory recipes, meatless ‘meats’ such as a sprouted quinoa chia burger and a range of chicken, fish and meat substitutes from Gardein made with quinoa and other grains.
A fishless fish filet?
“Protein is a big nutrition trend,” says registered dietitian Janet Helm author of the blog Nutrition Unplugged. “People want a variety of vegetable based proteins even if they’re not vegetarian or vegan.”
But it’s not always easy catering to the health conscious consumer. They may be into Meatless Mondays one week and craving steaks on the Paleo Diet the next.
Gluten-free was everywhere at the NRA Show but so was attention to artisanal breads.
Long time critic of the restaurant industry lack of nutrition focus Michael Jacobson, Executive Director of the Center for Science in the Public Interest told an audience gathered to listen to a panel discussing the state of nutrition in the restaurants today, “I think things are moving in the right direction but very slowly.”
Years ago, Jacobson dubbed fettuccine Alfredo ‘heart attack on a plate’ and continues to call for change, “Restaurants have got to cut the salt and add more fruits and vegetables.”
Here’s some food for thought. No additives, no preservatives, no antibiotics, and no growth hormones. These phrases meant to highlight healthy intentions by focusing on what’s not on the menu are starting to overshadow nutrition information about what’s actually in the dishes we order at restaurants.
Carolyn O’Neil is a registered dietitian and author of “Southern Living: The Slim Down South Cookbook.” Email her at email@example.com.
Spring signals new beginnings and the re-opening of area farmers markets.
Farmers meet shoppers one-on-one to sell their just-picked crops and suggest the best ways to cook them. Friends and neighbors, many with kids and dogs in tow, chat about the week and compare purchases.
Checking Georgia Organic’s list of what’s in season for April, shoppers can expect to see asparagus, English peas, radishes, spring onions and leafy greens such as arugula, kale, cabbage and collards.
There’s often a good crop of freshly baked breads and locally made cheeses, sausages and honey at markets, too. Don’t know what to do with fresh turnips or kale? Most farmers markets have weekly chef demonstrations.
At the Peachtree Road Farmers Market at the Cathedral of St. Philip in Buckhead, chef Jeb Aldrich of 4th and Swift Restaurant recently showed shoppers how to create a kale salad with turnips, oyster mushrooms and spring onions. Produce came from Heritage Farms and Burge Organics, both with booths at the Peachtree Road Farmers Market.
Harvest of Benefits
The taste benefits drive flavor-seekers to farmers markets but the health benefits of enjoying freshly picked fruits and vegetables are a big attraction, too.
Add to that the good feeling of supporting local farmers and food producers with your purchases and farmers markets are a great place to shop. The USDA’s National Farmers Market Proclamation lists multiple benefits including, “..farmers markets play a key role in developing local and regional food systems that support the sustainability of family farms, revitalize communities, and provide opportunities for farmers and consumers to interact.”
To Market, To Market:
-Try to get there early to buy the pick of the crop. Look on line for a list of farmers and food producers who attend each market to help plan ahead.
-Jump into the season: what’s seasonal now? If it is in season it will taste best and often cost less.
–Try varieties of fruits and vegetables you’ve never tasted before. Talk to the farmers, if they grew it, they are happy to tell you how to cook it. Don’t be shy. Move aside chefs! Farmers are the new food celebrities.
-Buy some ripe, and buy some not so ripe, so you have a nice selection for the week. For instance, with tomatoes and peaches, choose really ripe ones to eat that day. Choose firmer ones that will ripen on the kitchen counter to eat a few days later.
-Imperfections can taste best. The ‘ugliest’ tomato is likely to be an heirloom variety with more tomato flavor.
-Bring your own reusable bags. Make sure they’re clean because dirty bags can contaminate your perfect produce.
– Have small bills in cash for faster transactions. Some farmers take credit cards, but cash is easier for all.
-Note that many farmers market accept EBT/SNAP benefits (food stamps). Some double the value through a partnership with Wholesome Wave Georgia to make healthy food accessible to more shoppers.
-Food safety is important. Look for perishable foods such as eggs, cheeses, yogurts, meats, seafood and sausages displayed on ice or in refrigerated coolers. And have an insulated cooler with ice in your car to place perishable purchases. For more good stuff on food safety and nutrition visit BestFoodFacts.
-Enjoy the experience. In general, farmers markets are leisurely, and most people peruse the goods at a relaxed pace. Have fun!!
A spring break visit to Jackson Hole promised moose sightings, snowy mountain vistas, world class skiing and plenty of cowboy boots. Add herds of grazing elk, galleries popping with contemporary western art and tickets to the see the Moose hockey team slap shots across the ice at the Snow King Center and you’ve got the makings of a wonderful time in Wyoming.
“There’s no way I could live in the city again,” says Jason Williams, owner of Jackson Hole Wildlife Safaris. A trained geographer and skilled wildlife photographer, Williams toured us through the National Elf Refuge handing out binoculars and pointing out big horn sheep and telling us about the wolves and bears in the surrounding Grand Tetons.
Wildlife is part of the landscape. In fact, the speed limit on area roads goes from 55 mph during the day to 45 mph at night so drivers have more time to avoid hitting a moose or other animal.
Leaning Local on the Menu
The menus on restaurants feature local fare including craft beers, cheeses, wild huckleberries and game meats.
“Buffalo and elk have a huge draw on the menu,” says executive chef Kevin Humphreys of Spur Restaurant at the Jackson Hole Mountain Resort in Teton Village. He says, “Buffalo is similar to grass fed beef. It’s a lean meat and has a dry aged beef flavor.”
Originally from St. Simons, Humphreys moved to Jackson fifteen years ago. “I came out for a summer and fell in love with it.”
Popular dishes on the menu at Spur include buffalo sliders and fries covered in elk gravy, a play on the Canadian dish called poutine.
“We braise buffalo and elk for seven hours and then shred into the gravy and top with a local farm house cheddar,” says Humphreys.
At Hayden’s Post in the Snow King Resort state products proudly star on the menu such as a Wyoming Whiskey Manhattan and a Wyoming Angus Beef Burger on buns made by artisan bakers at 460 Bread located just across the border in Idaho.
“There’s an emerging dining scene here and the majority of restaurants use local ingredients as much as possible,” says Humphreys. “I like to use beer from Snake River Brewing to make an ale mustard and to braise buffalo.”
There’s even a restaurant called Local. On the menu there – seared coffee rubbed elk medallions with a huckleberry demi-glace.
In the summer months, when visitors flock to hike, bike, and go fly-fishing and river rafting there’s plenty of trout on the menu and locally grown vegetables.
If you’re not game for game, the Jackson dining scene is diverse.
Bin-22 is a wine and tapas bar with charcuterie platters and creative salads.
The menu at Il Villaggio Osteria features Mediterranean fare for mountain appetites including house made fennel sausage for pizzas and pastas and dark chocolate “salami” for dessert.
The fresh cold air and abundance of outdoor activities can really ramp up an appetite for mealtime in the mountains.
Allison Arthur, an editor of Dishing, which is a guide to dining around Jackson Hole and Teton Valley, says there are advantages to living with chilly temperatures, “Your body has to work harder to stay warm, and you can consume more calories. Not that we need another excuse to eat and drink but every little bit helps.”
Game On Nutrition
Both buffalo (bison) and elk are lean meats with less than 200 calories per four ounce serving. As with beef and lamb, bison and elk are good sources of vitamin B12 and the minerals iron and zinc.
The arrival of spring in Atlanta with happy daffodils popping up and pink blossoms budding out on trees is even more wonderfully welcome this year after shivering through an unusually icy cold winter.
Restaurant menus are showing signs of springtime, too. “Artichokes are starting to arrive and we’re so excited to see asparagus, which is a really good price right now,” says E.J. Hodgkinson, executive chef of JCT Kitchen and Bar. The bar menu gets a spring makeover too with floral notes such as a touch of St. Germain elderflower liqueur in a tequila and grapefruit cocktail.
Just as you want to keep a cozy sweater or light jacket handy – braised lamb shanks, slow cooked stews and hearty soups are still appreciated with the chilly temps of March. But there’s a seasonal menu change in motion as we move closer toApril. “I’m really tired of root vegetables,” says Daniel Porubiansky, chef partner of Century House Tavern in Woodstock. Porubiansky, who’s participating in Downtown Woodstock’s Restaurant Week (which runs through March 30th), serves seared halibut on a bed of sautéed baby sweet peas, artichokes and fava beans, “I season them with what I call my magic herb mixture of fresh rosemary, thyme and parsley.”
For vegetarians and pasta lovers, also on the spring menu at Century House Tavern, gnocchi with artichokes, sweet peas and mushrooms.
The Italian word for spring is primavera and you’ll find Arroz Primavera on the menu at Eclipse Di Luna; a pretty dish of spiced Basmati rice with wild mushrooms, red pepper,green beans and spring peas sauteed in basil butter.
Sweet Taste of Spring
Another sign of the warming times is just picked strawberries. The Century House Tavern’s dessert menu features the sweet spring crop in a strawberry shortcake and crème caramel with strawberry compote.
Porubiansky says, “I like Florida strawberries better than California because they’re a deeper red color and taste more like a strawberry. In two weeks we’ll start seeing them from South Georgia.”
Spring Into Good Nutrition
Artichokes are rich in bone-building magnesium, immunity boosting vitamin C and as much heart-healthy potassium as a small banana.
Asparagus spears are good source of the hearth-healthy B-vitamin folate, as well as vitamins A, C, E and K.
Fava beans are an excellent source of vegetable protein with 13 g protein per cup and good source of iron and dietary fiber.
Green peas are a good source of folate, vitamin K, vitamin C, dietary fiber and vegetable protein with 8 grams of protein per cup.
Strawberries are very low in calories with only 50 calories per cup. And did you know that eight strawberries provides more vitamin C than an orange? Sweet
Making its debut in a supermarket near you…here’s the star of the show!
The Nutrition Facts label, required by the US Food and Drug Administration to reveal what’s in the box, can, bag or package of foods we buy, is getting a long awaited, much needed makeover.
Michelle Obama announced the proposed changes at the White House on Feb. 27 joined by Health and Human Services Secretary Kathleen Sebelius and FDA Commissioner Margaret A. Hamburg.
The First Lady said, “Our guiding principle here is very simple: that you as a parent and a consumer should be able to walk into your local grocery store, pick up an item off the shelf and be able to tell whether it’s good for your family.”
So, what’s new and different and better?
Registered dietitian, Janet Helm, author of the Nutrition Unplugged blog site summarizes the improvements:
Calories are bigger and bolder. You can’t miss the number of calories now. That’s important because it all comes down to Americans eating too many calories.
My thoughts: When you grab a bag of cookies or start pouring on the salad dressing chances are greater you’ll say, “Woah! didn’t know there were that many calories per serving!”
Serving sizes get a reality check. Servings are closer to what people actually eat — instead of 1/2 cup of ice cream, it’s 1 cup (although many people probably fill their bowl with even more).
My thoughts: Makes sense. But are we encouraging folks to eat a cup of ice cream, when they might have chosen to eat a half cup? Maybe “sticker shock” when you see how many calories in a cup will stop you from over-indulging? Here are some comparisons from the dietitians at www.FoodandHealth.com
Ben and Jerry’s Peanut Butter Fudge Core Ice Cream: 600 calories per cup instead of 300 calories per 1/2 cup
Haagen Dazs Frozen Yogurt Vanilla Lowfat: 340 calories per cup instead of 170 calories per 1/2 cup
Single servings are clearer. Instead of a 20-ounce bottle of soda being labeled 2.5 servings, it will be 1 serving. If a bag contains more than 1 serving, larger type will yell out: 8 servings per containers
My thoughts: I like it! This way folks who chug down a sports drink, won’t think it’s only 70 calories- which was for half the bottle. Now they’ll know they’re downing 140 calories.
Added sugars will be added. This is a big one. Now you’ll find “added sugars” broken out under the “sugars” category, which includes both natural and added sugars. It seems sugar has become the new trans fat, and more people are trying to reduce table sugar, high fructose corn syrup and other sweeteners. Now many companies will be motivated to reformulate products to help reduce the amount of sugar that’s added to foods and beverages.
My thoughts: This is also good for dairy products such as yogurt. DId you know up to 20% of the sugar content listed is for the naturally occurring lactose sugar in milk? Now you can compare which yogurt brands are adding the most additional sugar to sweeten.
% DV goes first. The percent daily value was moved to the left of the label so it’s first thing you see. This helps put the number of grams or milligrams into context — is it high or low? how does it fit into the rest of your diet?
My thoughts: Will help folks figure out if a food is a good source of vitamin C or potassium; rather than just seeing the nutrient is in there.
Calories from fat are gone. This is good. No one knew what that meant. We’re past the low-fat era, and the type of fat we eat is more important than the amount. That’s why it’s good to still check out saturated fat and trans fat on the label. Some people thought “trans fat” would disappear from the new label since this artery-clogging fat is supposed to be disappearing from the food supply. That didn’t happen, but it may in the future.
My thoughts: Way to go! It’s about the heart healthy quality of fat than the overall quantity. Although, still wise to watch your total fat intake. Connie Crawley, an extension nutrition and health expert at the University of Georgia in the College of Family and Consumer Sciences says, “Leaving off calories from fat is probably a good idea. It was poorly understood, and now we are more interested in the quality of fat and not so much the quantity of fat.”
Vitamin D and potassium are added. These two “nutrients of concern” replace vitamins A and C (which are optional now). This is good news because the American diet is low in both of those nutrients — so it makes more sense to highlight vitamin D (important for bone health) and potassium (benefits blood pressure), along with calcium and iron.
My thoughts: We gotta focus on the gap nutrients, the ones we’re most likely to be short on in our diets. Potassium is a nutrition darling these days. Guess what? It’s the good guy in blood pressure control. You need more of it…found in potatoes, fruits, vegetables and milk.
Fiber gets redefined. If approved, the “fiber” on a label will no longer include purified, processed fibers such as maltodextrin and inulin that are added to fiber-fortified foods. Only the intact, unprocessed fiber in whole foods would count.
My thoughts: Guess we’re learning not all fibers are created equal or have the same health benefits. Fiber types will be dueling for attention on the new food label. Chew on that!
Millennials don’t remember a day before food labels.
Did you know that the Nutrition Facts Panel is more than 20 years old and many believe does not reflect the current food environment or recent scientific research.
“It was time for a change, and the FDA is making progress in the right direction,”says registered dietitian nutritionist and Academy of Nutrition and Dietetics President Dr. Glenna McCollum. “It’s a big win for consumers. There has been so much new research about consumers’ use of food labels, chronic diseases like obesity, diabetes and cardiovascular disease and how specific nutrients affect our health.”