Category Archives: nutrition

The FDA Stands Behind Apple Juice, Should You?

Posted on September 18, 2011 by continuum wellness| Leave a comment

A recent Dr. Oz show, involved testing apple juice for arsenic.  Apple juice is a popular beverage and at least 60% of it is imported from China.  The standards for arsenic in foods and governmental regulations vary among countries.  What the show attempted to show is that the apple juice may have higher than acceptable amounts of arsenic than allowed by the FDA.  The FDA has issued a statement stating that apple juice is safe to drink (here).

China has been engaged in controversy in numerous instances, from unacceptable amounts of lead in children toys, to recycling waste oil as cooking oil, and even adulterating toothpaste.  Perhaps the FDA is well-meaning.  But chances are they are understaffed and this issue may not have received necessary attention.  Food safety is an important issue to often glossed over, with the “trust us, we are the experts” line.

This issue also highlights the importance of buying local.

Here is information on the apple juice testing (here).

Posted in FDA, food, nutrition, wellness

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Research: Black Rice Full of Healthy Nutrients

Posted on August 29, 2010 by continuum wellness| Leave a comment

Rice is the worlds most popular food. Just when everyone is getting used to brown rice, ancient black rice is making a strong debut. New research is showing the outstanding benefits of black rice. Once only available to emperors. That holds true no more, we can all have some thanks to free marked economics. Black rice costs a bit more, but a little goes a long way.  If you’re wondering where and how to obtain the health benefits of fruits like blueberry in the dead of winter (if you prefer to eat seasonal food)… pull out your stash of black rice.  According to new research just a spoonful of black rice bran (10 cooked spoonfuls) is more nutrition dense than blueberries with less sugar and more fiber.

If you want to purchase black rice, the health benefits are in the whole grain  version.  Prices can vary widely, find a good product at a price that works with your budget.
Here is information on how to cook black rice (click here).

Black rice rivals pricey blueberries as source of healthful antioxidants

BOSTON, Aug. 26, 2010 — Health conscious consumers who hesitate at the price of fresh blueberries and blackberries, fruits renowned for high levels of healthful antioxidants, now have an economical alternative, scientists reported here today at the 240th National Meeting of the American Chemical Society (ACS). It is black rice, one variety of which got the moniker “Forbidden Rice” in ancient China because nobles commandeered every grain for themselves and forbade the common people from eating it.

“Just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants,” said Zhimin Xu, Associate Professor at the Department of Food Science at Louisiana State University Agricultural Center in Baton Rouge, La., who reported on the research. “If berries are used to boost health, why not black rice and black rice bran? Especially, black rice bran would be a unique and economical material to increase consumption of health promoting antioxidants.”

Like fruits, “black rice” is rich in anthocyanin antioxidants, substances that show promise for fighting heart disease, cancer, and other diseases. Food manufacturers could potentially use black rice bran or the bran extracts to boost the health value of breakfast cereals, beverages, cakes, cookies, and other foods, Xu and colleagues suggested.

Brown rice is the most widely produced rice variety worldwide. Rice millers remove only the outer husks, or “chaff,” from each rice grain to produce brown rice. If they process the rice further, removing the underlying nutrient rich “bran,” it becomes white rice. Xu noted that many consumers have heard that brown rice is more nutritious than white rice. The reason is that the bran of brown rice contains higher levels of gamma-tocotrienol, one of the vitamin E compounds, and gamma-oryzanol antioxidants, which are lipid-soluble antioxidants. Numerous studies showed that these antioxidants can reduce blood levels of low-density lipoprotein cholesterol (LDL) — so called “bad” cholesterol — and may help fight heart disease. Xu and colleagues analyzed samples of black rice bran from rice grown in the southern United States. In addition, the lipid soluble antioxidants they found in black rice bran possess higher level of anthocyanins antioxidants, which are water-soluble antioxidants. Thus, black rice bran may be even healthier than brown rice bran, suggested Dr. Xu.

The scientists also showed that pigments in black rice bran extracts can produce a variety of different colors, ranging from pink to black, and may provide a healthier alternative to artificial food colorants that manufacturers now add to some foods and beverages. Several studies have linked some artificial colorants to cancer, behavioral problems in children, and other health problems.

Black rice is used mainly in Asia for food decoration, noodles, sushi, and pudding. Dr. Xu said that farmers are interested in growing black rice in Louisiana and that he would like to see people in the country embrace its use.

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The American Chemical Society is a non-profit organization chartered by the U.S. Congress. With more than 161,000 members, ACS is the world’s largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.
Photo credit: Pattaya Daily News

Posted in diet, food, healthy eating, nutrition, wellness

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B Vitamins, Can Help Your Aging Brain

Posted on August 17, 2010 by continuum wellness| Leave a comment

B vitamins–B-6, B-12 and folate–all nourish the brain. But much remains to be discovered about the relation between these essential nutrients and our brainpower.

U.S. Department of Agriculture (USDA) nutritionist Lindsay H. Allen has collaborated in ongoing research that has taken a closer look at the role these nutrients may play in preventing decline in brain function. The investigations, led by Mary N. Haan of the University of California-San Francisco, are part of the multiyear Sacramento (Calif.) Area Latino Study on Aging, or “SALSA.” Begun in 1996, the study attracted nearly 1,800 Hispanic seniors, ages 60 to 101, as volunteers.

According to Allen, the research is needed because many studies of B vitamins and brain function have given inconsistent or conflicting results. Allen is director of the Agricultural Research Service (ARS) Western Human Nutrition Research Center in Davis, Calif. ARS is the chief intramural scientific research agency of USDA. Scientists from the University of California-Davis (UCD) and the UCD Medical Center also are collaborating in the research.

An analysis of volunteers’ blood samples showed that lower levels of one B vitamin, folate, were associated with symptoms of dementia and poor brain function, also called “cognitive decline,” as determined by standard tests of memory and other factors. The impairments were detectable even though less than 1 percent of the volunteers were actually deficient in folate.

In women, but not men, low levels of folate were associated with symptoms of depression. In fact, female volunteers whose plasma folate levels were in the lowest third were more than twice as likely to have symptoms of depression as volunteers in the highest third. That finding provided new evidence of an association between lower blood folate and depression. Depression is already known to affect brain function.

In research with vitamin B-12, the SALSA team determined that a protein known as holoTC, short for holotranscobalamin, might be key to a new approach for detecting cognitive decline earlier and more accurately.

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The researchers have published these and other findings, beginning in 2003 and continuing through this year, in the American Journal of Clinical Nutrition, Clinical Chemistry and Laboratory Medicine, The European Journal of Clinical Nutrition, The Journal of Nutrition, and The Journal of Nutrition, Health, and Aging.

Posted in aging, baby boomers, brain, depression, elderly, nutrition

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Food Companies Choosing to Cut the Salt

Posted on April 27, 2010 by continuum wellness| Leave a comment

Salt is necessary for life in the right proportions. In excess it can lead to hypertension and heart attacks. Salt also has an amazing ability to enhance the flavor of many foods which is partially why it is a favorite of food manufacturers. The majority of the excess salt in our diet comes from the salt added by food manufacturers. To help stem the rising tide of cardiac conditions and other ailments, the food industry is voluntarily reducing the amount of salt used in various products.
Below is a list of participating food companies.
It’s a good thing this is happening, however in some cases it will take up to 5 years for changes to take effect. Growing your own food when you can and buying and preparing food fresh enables one to assert more control over the amount of salt added to one’s food. Then there is no need to wait.

Boar’s Head

* Date: April 2010
* Overall Commitment: We are committed to working toward meeting the NSRI targets through a transparent, public process. We manufacture products in 14 categories and are currently meeting 10 NSRI targets. We are committed to working toward meeting at least 1 additional 2012 and 2014 category target.
* Additional statement: Boar’s Head Provisions Co., Inc. is proud to say we already meet the 2012 NSRI targets in our core business categories; and we’ve been meeting these targets for the last 25 years.

Boar’s Head Provisions Co., Inc. does not currently meet the targets for Uncooked Whole Muscle Meat (e.g. Fresh Corned Beef), Uncooked Sausage (e.g. Breakfast and Italian Sausage), or Soups. However, individual projects are underway to investigate sodium reduction opportunities for these categories. In addition, although we meet the category targets for the other food areas in which we participate, projects are underway to continue sodium reductions in individual products.

FreshDirect

* Date: April 2010
* Overall Commitment: We are committed to working toward meeting the NSRI targets through a transparent, public process. We manufacture/serve products in 18categories and are currently meeting 16 NSRI targets. We are committed to working toward meeting 5 additional 2012 and 2014 category targets.
* Additional statement: FreshDirect is proud to join the National Salt Reduction Initiative, and is already preparing food with New York City’s health in mind. FreshDirect’s team of expert chefs and nutritionists develop the fresh, microwavable Smart & Simple 4-Minute-Meals that are under 500 calories and lower in fat and sodium. FreshDirect’s culinary health and wellness team also extends to 4-Minute-Meals created in partnership with New York City restaurant Tabla and EatingWell Magazine. All these great meals can be found in FreshDirect’s 500 Calories or Fewer section of its 4-Minute-Meals fresh microwavable meals department.

Goya Foods

* Date: April 2010
* Overall Commitment: We are committed to working toward meeting the NSRI targets through a transparent, public process. We manufacture products in 24 categories and are currently meeting 1 NSRI target. We are committed to working toward meeting 2 additional 2012 and 2014 category targets.
* Additional statement: Goya has pledged to bring one of its best sellers, our canned bean line, to meet 2012 and 2014 targets. We look forward to redoubling our efforts to reducing sodium and to maintaining flavor & quality in this key line. We believe that reducing sodium levels in this high volume line will reduce the public’s sodium intake and as a result improve health outcomes.

Our tomato sauce line already meets 2012 targets.

Our other lines are still under review, and we hope to make further commitments in the near future.

Hain Celestial

* Date: April 2010
* Overall Commitment: We are committed to working toward meeting the NSRI targets through a transparent, public process. We manufacture products in 34 categories and are currently meeting 16 NSRI targets. We are committed to work toward meeting 13 additional 2012 and 2014 category targets.
* The Hain Celestial Group, Inc., a leading natural and organic products company in North America and Europe supports the National Salt Reduction Initiative (NSRI) led by the New York City Department of Health and Human Hygiene. Hain Celestial has always been an advocate for healthy eating as part of our mission to support ‘A Health Way of LifeTM’.

We have completed preliminary sodium assessment on 34 categories and we believe that approximately 50% of categories represented by our products minimally meet 2012 NSRI targets.

Heinz

* Date: April 2010
* Overall Commitment: We are committed to working toward the NSRI targets through a transparent, public process. As the makers of America’s Favorite Ketchup and the largest manufacturer of Ketchup in the U.S., we are committed to reducing sodium by 15 percent across our base Ketchup line, which will put Heinz Ketchup below the 2012 NSRI target.
* Additional statement: As a global food company committed to health and wellness, Heinz is participating in the National Salt Reduction Initiative to demonstrate our leadership in sodium reduction. Heinz publicly announced on February 4, 2010, that it will voluntarily reduce sodium by 15 percent across the U.S. Heinz Ketchup base product line, starting May 1, 2010. The reduction will put the base line of Heinz Ketchup below the 2012 NSRI target.

Our commitment to reducing sodium extends beyond Heinz Ketchup. For example, in the U.S. Heinz has already reduced sodium in Bagel Bites frozen pizza snacks by more than 20 percent, which puts the product line below the 2012 target. In addition, our complete line of Classico red pasta sauces are below the 2012 targets.

Heinz will continue its efforts to substantially reduce sodium in its products and to meet targets where feasible while offering products that meet consumer expectations for quality and taste, as well as high food safety standards.

Kraft Foods

* Date: April 2010
* Overall Commitment: We are committed to working toward meeting the NSRI targets through a transparent, public process. We manufacture/serve products in 23 of categories and are currently meeting 2 NSRI targets. We are committed to working toward meeting 1 additional 2012 and 2014 category target, which we have selected for illustrative purposes.
* Additional statement: We applaud the leadership that New York City has provided in working to reduce sodium, and support the intent of the NSRI, as Kraft Foods shares the goal of reducing sodium in food and is already working toward a 10% average sodium reduction across our NA food portfolio. This translates into more than 10 million pounds of salt from some of North America’s most popular foods. We are pleased to inform you that those plans should enable us to meet or exceed the 2012 sodium reduction targets in 50% of the relevant NSRI categories, which represents the large majority of the foods that we sell. For example, on Oscar Mayer bacon, our internal reduction target is more than double that of NSRI.

We would be delighted to publicly demonstrate our support for your plans. But beyond our example of Oscar Mayer bacon, we have not provided category by category details. As discussed on numerous occasions, we require the flexibility to implement our plans in a way that makes the most sense for our company. For us, that means working toward a total average reduction across our North American business. However, as can be seen by our overall sodium reduction plans, we recognize that working to reduce sodium in our products is the right thing to do for our consumers and for our business.

We look forward to working together to support the National Salt Reduction Initiative.

LiDestri.Foods

* Date: April 2010
* Overall Commitment: We are committed to working toward meeting the NSRI targets through a transparent, public process. We manufacture products in 2categories and are currently meeting 1NSRI targets. We are committed to working toward meeting 1additional 2012 and 2014 category target.
* Additional statement: We are currently meeting the 2014 NSRI target in the salsa category with our Spike’s Santa Fe Salsa line.

We are committed to meet both the 2012 and 2014 NSRI targets in the Major Main Entrée Sauce category with our Francesco Rinaldi pasta sauce line.

The Francesco Rinaldi brand has proudly offered a low sodium alternative in this category with our No-Salt Added Traditional Pasta Sauce, which has been available well over 10 years. Additionally, we have expanded our low-sodium offerings with our To Be Healthy line extension, which is comprised of 4 reduced-sodium pasta sauces.

We look forward to working towards the 2012 and 2014 NSRI targets and are proud to be part of this groundbreaking initiative.

Mars Food

* Date: April 2010
* Overall Commitment: We are committed to working toward meeting the NSRI targets through a transparent, public process. We manufacture/serve products in 4 of categories and are currently meeting 3 NSRI targets. We are committed to working toward meeting 1 additional 2012 and 2014 category target.
* Additional statement: We, Mars Food US – including our category and nutrition leading brand, Uncle Ben’s®, and certified organic Seeds of Change® food and seed brand – remains committed to making healthful and great tasting products consumers can trust, and promoting healthy lifestyles through our products. This commitment compliments our broader, long-term health and nutrition strategy work. Mars Food US applauds Mayor Bloomberg and New York City for their leadership and continued efforts on the NSRI. We believe that sodium is one of many important health and nutrition issues, and that the success of the NSRI can serve as a model voluntary public/private partnership for future efforts on Health and Nutrition.

As part of our strategy work, which began in2008, we have lowered sodium in our flavored rice category in Retail & Foodservice (dry & microwavable flavored rice) channels, and have been successful in delivering up to 35% in some varieties. In 2010, Uncle Ben’s Retail segment launched Whole Grain White Flavored Rice which averages 540 mg/cup cooked serving. As part of our commitment to improving the quality of foods served in schools, we will this year launch an Uncle Ben’s® 100% Whole Grain flavored brown rice with an average sodium level of < 430 mg/cup cooked serving. The Mars Food US portfolio currently meets the NYC NSRI targets for pasta Seeds of Change® Pasta Sauce, Simmer Sauce & Salad Dressings. We’re committed in working towards meeting NYC NSRI targets for the Flavored Rice category for 2012 & 2014 as part of our ongoing work towards delivering healthful wholegrain and fiber options, which are currently deficient in the American diet.

McCain Foods

* Date: April 2010
* Overall Commitment: We are committed to working toward meeting the NSRI targets through a transparent, public process. We manufacture products in 7of categories and are currently meeting 3 NSRI targets. We are committed to working toward meeting 2 additional 2012 and 2014 category targets.
* Additional statement: We have received your information regarding the National Salt Reduction Initiative (NSRI) and McCain Foods USA is pleased to join your agency’s efforts to reduce population sodium intake.

Our corporate target, which we set in advance of this initiative, is for a 10% sodium reduction per year for the next three years. We are happy to report that many of our current products are lower than the guidelines the NSRI has set for sodium levels in certain foods and we have also been proactive in lowering sodium in our products that are primarily consumed in schools.

We have attached our completed national Salt Reduction Initiative Company Commitment which contains additional information about our goals and our participation.

We look forward to working with you on this important process.

Red Gold

* Date: April 2010
* Overall Commitment: We are committed to working toward meeting the NSRI targets through a transparent, public process. We manufacture products in 6 of categories and are currently meeting 3 NSRI targets. We are committed to working toward meeting 6 additional 2012 and 2014 category targets.

Unilever

* Date: April 2010
* Overall Commitment: We are committed to working toward meeting the NSRI targets through a transparent, public process. We manufacture for retail sale consumer packaged food products in 10 categories and are currently meeting 4 NSRI targets. We are committed to working toward meeting 3 additional 2012 category targets.
* Additional Statement: Unilever has established category-based sodium targets for our products set to target a dietary intake of 2400 mg of sodium per day by the end of 2010, with the ambition to further reduce to 2000 mg sodium per day by the end of 2015. This is in line with World Health Organization Guidelines and corresponds with 6 and 5 grams salt per day, respectively. Unilever will continue, as we have in the past 5 years as part of our Nutrition Enhancement Program, to work toward reducing sodium levels in our products over time based on technical feasibility, product safety and consumer acceptability. Unilever is pleased to join the NSRI program as part of Unilever’s overall sodium reduction efforts.

White Rose

* Date: April 2010
* Overall Commitment: We are committed to working toward meeting the NSRI targets through a transparent, public process. We are currently meeting 3NSRI 2012 targets. We are committed to working toward meeting 33additional 2012 targets and 36 2014 category targets.

Company Commitments to NSRI Restaurant Targets
Au Bon Pain

* Date: April 2010
* Overall Commitment: We are committed to working toward meeting the NSRI targets through a transparent, public process. We serve products in 11of categories and are currently meeting 2 NSRI 2012 targets and 1 2014 target. We are committed to working toward meeting an additional 5 2012 and 6 2014 category targets.
* Additional statement: We applaud NYC on their National Salt Reduction Initiative and we want to be one of the first restaurant companies to formalize our support of and commitment to the initiative. Au Bon Pain has been a leader in providing healthy options to guests and this initiative is in keeping with that philosophy. At this point, we meet two of the targets but we are taking action to meet the 2012 goals in at least 5 others within 6 months and the remaining four that we are tracking, before the target date. While not among the targeted items, Au Bon Pain’s fresh fruit offering and Portions, our line of 200 or fewer calorie items, provide other lower sodium options for guests.

McCain Foods

* See information under Company Commitments to NSRI Packaged Food Targets

Starbucks Coffee Company

* Date: April 2010
* Overall Commitment: We are committed to working toward meeting the NSRI targets through a transparent, public process. We manufacture/serve products in 9 categories and are currently meeting 3 2012 and 2 2014 NSRI targets. We are committed to working toward meeting 1additional 2012 and 2014 category target
* Additional Statement: Providing wholesome options to our customers is a top priority for Starbucks. Our customers have told us they want food made with high-quality ingredients and simple recipes; they have specifically requested smaller portions and the removal of unnecessary ingredients. Beginning June 30, 2009, Starbucks improved the quality of our entire food menu while eliminating artificial flavors, artificial dyes and artificial trans fats. We have also removed artificial preservatives and artificial sweeteners wherever possible. And we have publicly committed to increase the scope of our wholesome food and beverage choices, continue to reduce calories, lower the levels of sodium in our food and make it easier for customers to find the healthier options in our stores.

SUBWAY®

* Date: April 2010
* Overall Commitment: We are committed to working toward meeting the NSRI targets through a transparent, public process. We serve standard/year round products in 8of categories and met 3 NSRI targets as of January 2009. We are committed to working toward meeting 4 additional 2012 and 2014 category targets.
* Additional statement: The Subway® restaurant chain is committed to reducing the sodium content of our sandwiches and menu items while ensuring that the quality and taste are not compromised. Over the last several years Subway® has taken several steps to reduce the overall sodium content of its menu items and is proud to have already met the sodium targets for several categories.

Uno Chicago Grill

* Date: April 2010
* Overall Commitment: We are committed to working toward meeting the NSRI targets through a transparent, public process. We serve products in 16 categories and are currently meeting 9 NSRI 2012 targets and 6 NSRI 2014 targets. We are committed to working toward meeting 6 additional 2012 and 9 additional 2014 category targets.

Note: NSRI baseline is January 2009.

Posted in healthy eating, nutrition

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Recipe: Vegan Cornbread

Posted on April 16, 2010 by continuum wellness| Leave a comment

First I want to give credit to the source of my recipe here:
(Cathie’s Southern-Style Cornbread) . I’ve made a couple of changes and highly recommend this recipe for a quick, tasty cornbread. Give it a try.

Vegan Cornbread
1 cup cornmeal
1 cup whole wheat pastry flour
1/2 to 3/4 cup sugar ( I used 1/2 cup sugar)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon EnerG Egg Replacer Powder (don’t premix per package instructions)
1 1/2 cups “buttermilk” (add one tablespoon of vinegar to a measuring cup and fill the rest of the way with soymilk) I used vanilla soymilk.
1/3 cup oil ( I used organic olive oil)
1/4 cup very warm water

Directions:

1) Preheat oven to 400 degrees F. Place skillet into the oven to heat up.

2) Coat the baking pan with Spectrum vegetable shortening. Use wax paper scoop up the shortening and coat the baking pan. Set aside.

3) Sift together all dry ingredients.

4) Pour the oil, 1 cup of the “buttermilk”, and the water into the dry ingredients and whisk to combine. The batter should be somewhat thin and puffy (i.e. the leavening agents should really be working), if not add the other 1/2 cup of “buttermilk”. I used all of the “buttermilk”

5) After stirring, note: don’t over beat the batter, pour the batter into the skillet.

6)Bake for 25-35 minutes or until a inserted toothpick comes clean.

7) Let cool for a few minutes and then carefully flip the cornbread onto a plate.

Serves: 8 Pieces
Preparation time: From start to finish about 45 minutes
Enjoy!

Posted in food, healthy eating, nutrition, recipes

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Choose Whole Grains to Boost Your Health

Posted on March 18, 2010 by continuum wellness| Leave a comment

What’s for breakfast? The selection is huge. The menu can include such items as waffles, pancakes, omelets, bagels, fruit bars, power bars, protein shakes, a piece of fruit, sausages, or cold cereal. With all this to choose from, which items will best fuel the brain of your growing child or an aging adult? You guessed it. Whole grains.

Whole Grains
Whole grains are the nutritious foods that have sustained humanity since ancient times. Whole grains offer variety to the diet and provide healthy bulk (fiber) allowing you to feel full and satisfied. Whole grains do not include refined cereals. Nope. They may be tasty but the nutritional value of two simply do not compare. Whole grains help the body to stay in balance warding off diabetes and heart problems.

Whole grains:
brown rice
buckwheat
bulgur (cracked wheat)
oatmeal
popcorn

Ready-to-eat breakfast cereals:
whole wheat cereal flakes
muesli

whole grain barley
whole grain cornmeal
whole rye
whole wheat bread
whole wheat crackers
whole wheat pasta
whole wheat sandwich buns and rolls
whole wheat tortillas
wild rice

Less common whole grains:
amaranth
millet
quinoa
sorghum
triticale

Refined grains:
cornbread*
corn tortillas*
couscous*
crackers*
flour tortillas*
grits
noodles*

Pasta*
spaghetti
macaroni

pitas*
pretzels

Ready-to-eat breakfast cereals
corn flakes

white bread
white sandwich buns and rolls
white rice.
*Most of these products are made from refined grains. Some are made from whole grains. Check the ingredient list for the words “whole grain” or “whole wheat” to decide if they are made from a whole grain. Some foods are made from a mixture of whole and refined grains.

Some grain products contain significant amounts of bran. Bran provides fiber, which is important for health. However, products with added bran or bran alone (e.g., oat bran) are not necessarily whole grain products.

Add the Power of Whole Grains to Your Diet
According to a recent study teens and young adults were at risk for developing health problems because of the low daily amount of whole grain consumption.

One of the easiest ways to put whole grains in your diet, is to shop for them so you can cook up whole grains to eat for breakfast and/or dinner. It will save you money, time and your health.

Posted in adolescents, breakfast, children, diabetes, diet, family, food, health benefits of food, healthy eating, nutrition, self-care

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Is Agave Nectar Healthy?

Posted on March 6, 2010 by continuum wellness| Leave a comment

Sugar is over consumed in the West and its over consumption is an underlying cause of numerous ailments. In a search for ‘healthy sweeteners’ agave nectar will inevitably surface on the list. Agave nectar is touted as suitable for diabetics and is seen as a healthy alternative to highly refined sugars. However there are differing points of view. The following article is written by the Nourished Kitchen. It offers food for thought.

When Natural Foods Aren’t Natural: Agave Nectar
Agave nectar seems to be taking the health and natural foods communities by storm. Why wouldn’t it? After all, it’s labeled as a “natural” sweetener. It’s not sugar. It’s not high fructose corn syrup. It’s mildly flavored and can therefore be used in a variety of recipes unlike honey or maple syrup with their unique flavors that can overpower a mild-flavored dish. And it’s proponents are quick to point out that that it’s lower on the glycemic index than other sweeteners. (more…)

Posted in diabetes, healthy eating, nutrition, wellness, Western diet, women, women's health

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Make Your Own Quick & Easy Tortilla Snack

Posted on February 16, 2010 by continuum wellness| Leave a comment

Why make your own snack? First, consider the ingredients in the popular snacks, just don’t cut it if you are looking for healthier snack choices. Too much salt, hydrogenated oils, artificial colors and that’s just a partial ingredient list. We didn’t even mention the fat and the salt. And then there is the price. Economic factors have made snacks kind of pricey, most are over 3.00. Really, one could buy real food, for as much as snacks cost.
So here is a quick recipe for tortilla chips:

Stack up five 8-inch flour tortillas and cut into eight wedges to make forty chips. Spread these in a single layer on two baking sheets, bake for ten to fifteen minutes at 375 degrees, or until crispy. Quick, yummy, and you avoid the likes of red dye #40.

Posted in children, healthy eating, nutrition, recipes

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How to Eat Healthy for a Superbowl Party

Posted on January 31, 2010 by continuum wellness| Leave a comment

There are particular occasions where typical food choices follow a standard type of format. Thanksgiving is associated with turkey (not to their amusement), Easter with hams and so forth. And while the Superbowl is not associated with any organized religion, it does have its rituals, high on the list is the food.

America, it is no secret as a nation struggles with how to eat in ways that promote health in an enjoyable way. Now I want to let you in on a secret, that is not really a secret which is, this, healthy food and good taste easily go hand in hand; for real, easily.

In Philadelphia cheese steaks are practically sacred. When people visit the city, having a Philly cheese steak is a must have. Well, I made a seitan cheese steak that was delicious, even, beef eating meat eaters agreed. My recipe was inspired by Christine Pirello. If you are not familiar with her story she healed herself of a serious health problem (cancer) by changing from a S.A.D. (standard American diet) diet to a macrobiotic one. Here’s a link to numerous tasty, healthy recipes, from her PBS show. Browse freely there are about 31 pages. Plan a tasty, healthy menu. No one will feel shortchanged and there will less chance of heartburn, belching and other discomforts. Enjoy the game.

Posted in Health, healthy eating, nutrition, self-care, wellness, Western diet

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Easy Way to Grow Your Own Salad Greens

Posted on September 10, 2009 by continuum wellness| Leave a comment

There’s nothing like fresh! Imagine have fresh salad greens at your fingertips. No need to run to the market. Not only will you save money, gas and time combined together these can be called opportunity costs. You will have more time to contemplate your navel.

Deciding to prepare a salad is easier when your vegetables are so nearby in the yard, deck or patio. An educator at the University of Maryland came up with a novel design, called a salad table that makes this possible and very affordable. It’s very cool, there is less dirt to rinse off the greens than if they grew in the ground.

Check it out here, it was featured on the Martha Stewart show. Additional information is available at the University of Maryland too, provided at their website: Grow It, Eat It.

Posted in healthy eating, nutrition, wellness

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