Monthly Archive for: ‘March, 2011’

Weekly Wisdom – March 16

March 16, 2011
Sherri Meyer, MG Registered Dietitian

Don’t Detox!

A detox diet (i.e.“crash diet”) can actually raise stress hormones which may lead to a binge later. Any weight loss is mostly water.

Science does not support detox diets to remove toxins from your body - that is the job of your liver & kidneys

To jump start your weight loss:

  • aim for 3 small meals from nutrient rich foods
  • fruit as snacks
  • 1200-1500 calorie

Wednesday Wisdom – March 16

March 16, 2011Meriwether Godsey Wednesday Wisdom Sherri Meyer, MG Registered Dietitian Don’t Detox! A detox diet (i.e.“crash diet”) can actually raise stress hormones which may lead to a binge later. Any weight loss is mostly water. Science does not support detox diets to remove toxins from your body - that is the job of your liver & kidneys To jump start your weight loss:
  • aim for 3 small meals from nutrient rich foods
  • fruit as snacks
  • 1200-1500 calorie

Are You Bugged by Bugs?

March 15, 2011 Denise Simmons, Corporate Chef I’ve read in several trade publications lately that the next great food craze is going to be insects. That’s right…bugs!  As a chef, I’m embarrassed to admit that I’m not the most adventurous person in the world when it comes to food (or what some people consider food).  I can’t even watch much of Andrew Zimmern or Anthony Bourdain’s tv shows…the things they eat just totally gross me out. On a rational level, I understand the need to feed people with what’s available.  If predictions hold true and earth is home to 9 billion people by the middle of this century, we’re going to need to be creative about how we find food.  Bugs have been a part of many cultures’ culinary repertoire since the beginning of time.  They’re plentiful, grow easily & quickly, don’t require a lot of space or natural resources, and apparently are a great source of protein.  I’ve also heard that, when prepared properly, they’re really quite tasty. Ugggh.  I’m thinking it might be time to become a vegetarian! I wonder what you call people who eat bugs?  If people who eat fish, but not meat, are called Pescatarians…would that mean people who eat bugs are called Pestatarians? Art by: “The Walt Disney Company”

Trash Talk March 14 – 18, 2011

March 14, 2011
Cate Smith, Director/Executive Chef

Paper Coffee Cups…and the beauty of an Ugly Mug.

  • In 2006, Americans used and threw away an estimated 16 billion disposable coffee cups.
  • Production of these cups consumed 6.5 million trees, created 253 million pounds of solid waste, sucked up 4 billion gallons of water, and used more than 4.8 billion BTUs of energy - enough to power 53,000 homes for a year.

Adapted from Myra Goodman, author of Food to Live By and The Earth Bound Cook



 

Allergy or Intolerance?

March 14, 2011
Sherri Meyer, MG Registered Dietitian

The other day I found my son Oliver in the refrigerator dipping his fingers in the peanut butter jar. He has declared peanut butter his new found love and has informed me he doesn’t require a medium other than his fingers to partake. Unfortunately, much of that sticky peanut butter ends up on his clothes (who needs napkins?). So, when his daily snack request for preschool includes peanut butter, I have to gently remind him of the “no peanut butter” rule due to allergies. Oliver doesn’t quite get the food allergy concept and often concludes with “they can have peanut butter when they get big.” Oliver does not yet know this is not the case. Unlike milk, wheat, soy, and egg allergies, which most children outgrow, peanut allergies are usually for life.

All of this got me thinking about the latest information on food allergies vs. food intolerances, and I found a great article by Mary Saucier Choate, M.S., R.D., L.D., which I’ve adapted here. For those of us in the food business, it’s important that we can distinguish the difference.

Food Allergies & Food Intolerances
Often, food intolerance is mistaken for food allergy. Food intolerance is more common than true food allergy. According to the Food Allergy Initiative, a food allergy results when the immune system misreads a harmless food protein (an allergen) as a threat and attacks it. Specifically, if you have a food allergy, the immune system manufactures abnormally high amounts of an antibody called immunoglobulin E (IgE), which fights the “enemy” food allergen by releasing histamine and other chemicals, causing the symptoms of an allergic reaction. If you are very sensitive, eating even a very small amount of a food allergen can cause a serious reaction.

In contrast, a food intolerance, such as celiac disease (gluten intolerance) or lactose (milk sugar) intolerance does not involve immunoglobulin E antibodies. An individualwith food intolerance can generally consume a tiny amount of the offending food without experiencing symptoms. However, the specific amount differs for each individual.

While many foods can trigger a food allergy, the top eight foods that cause allergies are: cow’s milk, eggs, peanuts, wheat, soy, fish, shellfish, and tree nuts.
Symptoms of a food allergy include:

  • A rash, or red, itchy skin
  • Stuffy or itchy nose, sneezing, or itchy and teary eyes
  • Vomiting, stomach cramps or diarrhea
  • Facial swelling


Some can have a serious reaction called anaphylaxis. Anaphylaxis is a severe, potentially fatal allergic reaction. According to the National Institute of Allergy and Infectious Diseases, food allergy is the leading cause of anaphylaxis. Anaphylaxis should always be treated as a medical emergency.

The following food intolerances are often mistakenly called food allergies:
Lactose Intolerance

Lactose intolerance: the inability to properly digest the naturally occurring sugar in milk (lactose). This is caused by missing or low levels of lactase enzymes, which normally break down the lactose sugar during digestion. Because the lactose is not broken down effectively, it is fermented by colon bacteria. This results in gas, and causes symptoms of bloating, abdominal pain, and sometimes diarrhea.

Food Additive Sensitivity
Added preservatives and flavor enhancers such as monosodium glutamate (MSG) and sulfites can cause symptoms that can be mistaken for food allergy symptoms. Sulfites are preservatives that are added to foods and also are naturally occurring in certain foods. Symptoms of sulfite intolerance can occur within 15-30 minutes after consumption. Adverse reactions to sulfites in people without asthma are extremely rare.

Gluten Intolerance
Gluten intolerance, a hereditary disease, is also known as celiac disease, celiac sprue, or gluten-sensitive enteropathy. Gluten is a protein in wheat, barley, and rye. When a person with celiac disease eats a gluten-containing food, the immune system responds by damaging the lining of the nutrient-absorbing small intestine. This damage leads to serious nutrient deficiencies that can remain undetected for a long time. The treatment for celiac disease is a gluten-free diet. Gluten intolerance involves an auto-immune reaction, but the IgE antibody is not involved, so this is not considered to be a true food allergy, rather an intolerance.

Weekly Wisdom – March 9

March 09, 2011
Sherri Meyer, MG Registered Dietitian

When stressed, reach for foods that soothe your psyche & stomach:

  • Oatmeal: Packed with fiber, oats regulate digestion & guard against dips in blood sugar
  • Yogurt: Contains probiotics which may have beneficial affect on mind-gut connection
  • Fatty Fish: Omega 3 fatty acids can help relieve inflammation linked to stomach woes

 



 

Wednesday Wisdom – March 9

March 09, 2011Meriwether Godsey Wednesday Wisdom Sherri Meyer, MG Registered Dietitian When stressed, reach for foods that soothe your psyche & stomach:
  • Oatmeal: Packed with fiber, oats regulate digestion & guard against dips in blood sugar
  • Yogurt: Contains probiotics which may have beneficial affect on mind-gut connection
  • Fatty Fish: Omega 3 fatty acids can help relieve inflammation linked to stomach woes

Trash Talk March 7 – 11, 2011

March 7, 2011
Leslie Phillips, Director of Business Development & Client Relations

Where will you be in 30 years?

  • Garbage in a landfill takes about 30 years to break down
  • The average person throws away 4 pounds of garbage every day
  • But, 84% of all household waste can be recycled. What are you recycling?
  • Visit earth911.org to learn more.

Trash Talk February 28 – March 4, 2011

February 28, 2011
Leslie Phillips, Director of Business Development & Client Relations

Spring begins March 20! Is this the year you’ll plant a garden?

  • The more we connect with our food the less we throw away.
  • Grow your own and appreciate what’s involved with getting food to your plate!
  • The web has all kinds of resources to get you started - have fun!



 

Weekly Wisdom – March 2

March 02, 2011
Sherri Meyer, MG Registered Dietitian

DHA, an Omega 3 fat, may lower the risk of periodontitis (inflammation of gums that can lead to bone & tooth loss)

  • DHA is highest in fatty fish like salmon
  • Aim for 2 servings a week, and also lower your risk of heart disease!



 

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