4 simple ways to keep burning calories by CNN:
1) Cardio. How much? 45 minutes a day at a pace that makes you sweat.
2) Get sleep. More than you’re getting now.
3) Weight lift to avoid the weight gain that often comes with aging when muscle mass is lost.
4) Eat small meals and snacks throughout the day (every couple of hours). This will keep energy levels stable and also keep your body running on optimal fuel sources.
Whole grains are an important part of any healthy diet. Sometimes food marketing gets in the way (for all of us) of easily identifying refined grains versus whole grains. Products might have labels touting “made with whole grain” but actually only contain a miniscule amount of whole grains. I came across this Foodnetwork.com page personally trying to learn more about grits. Turns out to find whole-grain grits, look for “speckled heart grits” as most other versions are refined prior to being ground. Check out the article to learn more about the difference between refined and whole grains, different varieties, and preparation methods.
Check out CNN’s article about three foods to definitely avoid due to high risk for foodborne illnesses that can be very serious – even fatal. With many unknowns out there in food safety, it makes sense to play it safe where it’s proven.
raw milk – unpasteurized milk has high potential for bacteria; note this also includes cheeses made from raw milk. Soft cheeses are ok as long as they are made from pasteurized milk. More on this from the FDA.
raw sprouts – warm growing conditions promote bacteria; if adamant about eating sprouts, make sure they are boiled for at least 5 seconds.
Gulf of Mexico raw oysters - warm conditions promote higher levels of bacteria/toxins
Since 1992 the food pyramid has been the visual aid our government has promoted for a balanced diet. We’ve all seen it, checked it out, and likely discarded it or left it posted it somewhere obscure, never again to be referenced. With each revision that came out, we repeated. Why? Because unfortunately it never became everyday-useful.
The newest version – MyPlate – is definitely an upgrade. Best parts? 1. We eat off of plates (or something similar), most of the time, and if you don’t then think about doing so. Plates allow us to better engage with the occasion of a meal or snack, hopefully increasing mindfulness and satisfaction. They help us to visualize portions, making us better able to manage a healthy weight. Just remember to use a modest plate size rather than restaurant-sized or super-sized.
2. It’s colorful and a proportional visual which can be quickly applied while filling up your plate, with improved emphasis of fruits and veggies. You can’t go wrong by filling up on non-starchy veggies (most greens and veggies other than corn, potatoes, peas, winter squashes) and eating several servings of fruit daily.
3. Protein allows for a nice, broad interpretation of your liking – meat, poultry, eggs, fish, tofu, nuts, beans, seeds.
Hooray for a more effortless visual of healthy eating. Americans, take advantage!
Love this guy. Great NYT opinion reflecting of the big picture of food, our complex and broken food system, and some broad ideas for its improvement.
Well this blog was interesting, many of you may have seen it featured on MSNBC or CNN. I found some neat posts within and recommend a perusal. In the CNN article, the School Nutrition Association responded that the meals featured in this blog represent only a minority, that the food quality varies. This is likely true, but clearly if any school is serving this (and many more undoubtedly are), we’ve got work to do. I experienced first-hand similar poor-quality elementary and middle school meals during my nutrition internship. I don’t blame the district, the school, certainly not the well-intended and wonderful food-service staff. It’s just been a systemic problem, under-funded and under-resourced. Thank goodness for a some awesome efforts going on throughout the nation – pea patches, Alice Waters, Jamie Oliver and Michelle Obama and many others. The blog offers some ways in which you can join the movement. I am optimistic and hopeful that together we can make strides.
The Environmental Working Group is the bomb. From their Green Tips article, how to lower toxin exposure by food choice, cookware, storage and heating practices. Plus other must-read EWG links.
- Choose fresh foods (vs. canned or packaged) to cut exposure from pesticides, hormones, artificial additives, and food packaging chemicals. Get specifics!
- Choose organic when possible; non-organic from EWG’s “Clean 15” is ok.
- Use non-toxic cast-iron, stainless steel or oven-safe glass cookware.
- See tips for skipping non-stick. If “stuck” with it – never heat an empty pan, especially at high heat, don’t use in an oven > 500 degrees, and use the stove’s exhaust fan.
- Skip plastic food containers if you can. If you can’t, pick plastics carefully.
- Don’t microwave food or drinks in plastics, even if “microwave-safe.”
- If you already own plastic containers, handle carefully – use for only cold food or liquids, and wash by hand or in the top rack of dishwasher.