Tag Archives: nutrition

Fish and Seafood: Risk or Myth

Although most people enjoy eating seafood, some will only eat certain  types of seafood while others avoid eating it altogether for fear that it is harmful or unsafe. That may be because of some myths about it that have persisted.

Let’s examine several sayings to discover whether they are myths or if we are taking a risk to ignore them.

  • Seafood is full of mercury, and eating it will harm your body; it should be avoided—especially by pregnant women and young children.

Mercury is a mineral which occurs naturally in our environment. It can be turned into the poisonous compound, methylmercury, by bacteria and natural processes and can accumulate in streams and oceans where it enters the food chain as each fish absorbs the mercury of smaller fish it eats. That is the reason that larger fish contain larger amounts of mercury than smaller ones. Almost all fish contain some amounts of mercury.

Mercury toxicity can disrupt brain function and harm the nervous system. It can pass through the placenta of a pregnant woman and accumulate in the blood and tissues of the developing fetus and can also pass through a mother’s breast milk. So, pregnant women should eat only low-mercury fish (sardines, trout, salmon, etc.) and  limit it to 12 oz. per week. They need to avoid eating raw or uncooked fish since it may contain microorganisms that can harm the developing fetus. Click here to learn more.

Fish and seafood are loaded with important nutrients such as iodine and vitamin D that many people are deficient in, as well as omega-3 fatty acids which are crucial for optimal body and brain function and are strongly linked to a reduced risk for many diseases.

The Food and Drug Administration tests for mercury and the Environmental Protection Agency determines safe mercury levels for women of childbearing age. And most states issue advisories to warn people when they are aware of methylmercury contamination stating the types, size, and amounts of fish that are of concern.

Conclusion: It is safe to eat fish and seafood as long as you choose those that are low in mercury and observe guidelines for the amount you should consume per week.

  • You should only eat oysters in months that contain the letter “R”.

A widely known myth about oysters is that you should only eat them in months that contain the letter “R” like September and October, etc., but not June, July, and August. This used to be true because the warm months were when oysters spawned and not eating them gave them time to reproduce. Spawning oysters do not taste good and warmer waters in the “R-less” months also increased the prevalence of certain bacteria in raw oysters that made people sick.

Raw oysters could make you sick, but strict government regulations lower that risk. Making sure oysters are properly cooked will eliminate that danger.

NOAA Fisheries estimates that the US imports more than 80% of the seafood we eat with approximately half of that produced from aquaculture (or farmed). Currently, there are at least six federal agencies that regulate different aspects of the U.S. Aquaculture industry. These regulations have promoted greater confidence in farmed seafood, and today, people eat oysters year-round.

Conclusion: It is most likely safe to eat oysters year-round because of strict government regulations that govern the seafood industry.

  • Are Oysters an aphrodisiac?

This myth may have started with Casanova, a famous womanizer from the 18th century who was said to have eaten 60 of the mollusks each day to power his amorous adventures.

In 2005, George Fisher, a chemistry professor at Miami’s Barry University, found that mussels contained the amino acid, D-Aspartic acid, which had been found to increase the level of sex hormones in lab rats. Although the study did not include oysters, Fisher was quoted in a number of different publications speculating that the amino acid might contribute to an aphrodisiac effect.

Oysters are a good source of zinc (a zinc deficiency can have a detrimental effect on the reproductive system) which is known to help boost testosterone levels.

But in an article by Elaine Magee, MPH, RD, she states “No food has been scientifically proven to stimulate the human sex organs. But foods and the act of eating can suggest sex to the mind, which in turn can help stimulate desire in the body.”

Conclusion: No real aphrodisiac effect has been proven, but if the act of eating oysters creates a sensual pleasure, why not!

Fish and Seafood: Is It Safe?

In summer, as more people are enjoying beach vacations and other waterfront activities, they are also consuming more fish and seafood products—some at their destinations and some that they may be grilling at home.  But how confident can you be that the seafood you consume is safe?

Who Controls (and Monitors) Seafood Safety?

In the United States, highly integrated programs within agencies of the federal government, various state regulatory agencies, and private industry work together to ensure the safety and quality of seafood products for consumers:

  • The FDA (US Food and Drug Administration) has the chief responsibility for the safety of seafood products in the United States. In 1997, it established a regulation requiring all seafood processors and retailers to utilize food safety controls (known as HACCP) “to identify any food safety hazards that are likely to occur and to implement a system of controls at critical steps in their operation to prevent, eliminate, or reduce these hazards to an acceptable level.” It also requires any entity in a foreign country that exports seafood to the US to implement the same system of controls. In addition, it monitors food imports and issues alerts for foods that do not meet US standards.
  • A USDA (US Department of Agriculture) regulation requires that seafood sold in large retail stores has a label which identifies its country of origin. So, when shopping for seafood, you can check the packaging to see country of origin labeling on the package. The United States imports more than 80% of the seafood we eat, but a large portion of it is actually caught by American fishermen, exported overseas for processing, then re-imported to the US.
  • NOAA (National Oceanic and Atmospheric Administration) has among its diverse functions the management of the US fishery resources in territorial waters and operates a voluntary seafood inspection and grading program to ensure safe, high-quality seafood. Its consumer safety inspectors travel to fishing vessels, processors, and cold storage facilities around the world to evaluate seafood processors and retailers who have requested an inspection or who are under investigation. These businesses are considered to be approved establishments if they pass the inspection but must still comply with regulatory inspections by the FDA.
  • The CDC (Centers for Disease Control and Prevention) carries out investigations concerning all foods including fish and seafood and gives recommendations to the medical community for prevention and treatment.
  • The US EPA (Environmental Protection Agency) along with the FDA sets standards for allowable levels of contaminants in fish caught recreationally and works with the FDA on managing risk in commercial fishery products.

State Regulations – Each state has regulations regarding the harvesting, processing, distribution, and sale of fish and seafood products within its boundaries. States also work with the FDA in implementing the National Shellfish Sanitation Program (NSSP) to ensure the safety of bivalve molluscan shellfish (clams, oysters, and mussels) sold in the U.S. These agencies also inspect all food processing plants, wholesale, distribution, and warehouse firms to ensure that they are handling, storing, processing, and transporting all food including seafood in a safe and sanitary manner. They have specific regulations for food retail stores, and state or local agencies inspect restaurants and other food service establishments that sell prepared food including seafood for consumption away from home.

Fish from recreational fishing in the ocean, estuaries, in freshwater lakes, ponds,          rivers, or streams supply approximately one-fifth of the fish and shellfish eaten in the US. These products do not fall under the same regulations as commercial seafood products, but the regulations of most states prohibit the sale of recreational  fish without a commercial harvester’s license. Food safety concerns related to fishing in these waters is governed by state fisheries and health agencies.

Knowing that all of these agencies are involved in protections for consumers is reassuring, but you can do your part when shopping for seafood to cook at home by purchasing from reputable dealers who will be able give you more information on the seafood they sell and its country of origin.

To learn more, click here.

 

How Our Nutrition Needs Change Over Time

Experiencing changes in our bodies as we get older is expected; some we dread and try to prevent, and others we wear as a badge of honor.

As we advance in years, we experience changes in the amount of sleep we need, how quickly we feel full when eating, how quickly we heal, and our ability to see, hear, and even taste. Our risk for injury goes up, and we have a decline in immune function. Some changes, we can’t control, but the good news is that some we can control and taking the initiative to educate ourselves and make the right choices can have a profound effect on our total health and wellness, and even our longevity.

Nutrition is a vital element of overall health and affects the entire process of aging. Nutritional status in older adults has become increasingly recognized for its connection with many morbid conditions such as heart disease, dementia, and cancer.  A great nutritional status can prevent some chronic and acute diseases and impacts the ability to heal.

Unfortunately, malnutrition is regularly diagnosed among older individuals in spite of the fact that it is often preventable. One common change many people undergo is a declining appetite, and when you consider that older adults have the same or greater nutritional requirements than they did when young, you begin to see the problem. The quality of the food we are eating is extremely important as we enter those golden years.

Physical changes older adults experience can result in nutrient deficiencies.  A decreasing quantity of stomach acid reduces the ability to absorb vitamin B12, calcium, magnesium, and iron which further indicates the importance of getting enough of those nutrients.

Older adults should ask their doctors if vitamin supplements might be necessary to help prevent dietary deficiencies. Also, to increase these critical vitamins, consider eating these foods that will boost B12, calcium, magnesium, and iron:

Foods Rich in Vitamin B12

  • Eggs
  • Beef, chicken, and liver
  • Fish and shellfish – salmon, tuna fish, trout, and clams
  • Fortified breakfast cereal

Foods Rich in Calcium

  • Cheese (Parmesan is very high in calcium)
  • Yogurt
  • Milk
  • Sardines and canned salmon
  • Beans and lentils
  • Dark leafy greens (spinach, kale, collards)
  • Fortified food and drinks

Foods Rich in Magnesium

  • Avocados
  • Legumes (chickpeas, black-eyed peas, lentils, soybeans, black and white beans, kidney beans, peanuts)
  • Bananas
  • Seed (pumpkin seed, chia, sunflower seed, flax seed)
  • Nuts (Brazil nuts, almonds, cashews, pine nuts, pecans, pistachios,)
  • Dark Chocolate
  • Fatty fish (salmon, albacore tuna, mackerel, halibut)
  • Tofu
  • Whole grains

Foods Rich in Iron

  • Beans (kidney, lima, navy)
  • Tofu
  • Lentils
  • Molasses
  • Spinach
  • Whole wheat bread
  • Peanut butter
  • Brown rice
  • Dark chocolate

To ensure that older adults are eating well-rounded diets, it is vital for them to choose a variety of whole foods that are rich in nutrients rather than high in calories. Lean meats, fish, eggs, low-fat dairy foods, whole-grain breads and cereals, nuts and seeds, legumes, fruits and vegetables should be chosen over foods like white bread, biscuits, and desserts such as pie, cookies, cake, and candy.

Consumption of sweet tea and fruit juices, as well as soft drinks, also needs to be minimized. Older adults may be less able to recognize hunger and thirst which can lead to dehydration and unintentional weight loss. Adult children can help by monitoring or helping their aging parent(s) to track how much they are eating and drinking each day.

Getting older does require more attention to our choices and overall lifestyle, but by staying informed and taking the right steps for our bodies, we can enjoy optimum health at any age.

Ideas to Make Your BBQ Dishes Healthier!

With the start of summer, people are prepping their grills in anticipation of neighborhood get-togethers and fantastic food. Sometimes those classic backyard party foods spell disaster for your diet. While potato salad and fried chicken are tempting, there are so many tantalizing alternatives.

Kerry Neville, spokesperson for the American Dietetic Association, suggests switching out the more traditional but unhealthy options for healthier ones, adjusting recipes to make those classics lower calorie or more nutritious, or simply limiting portions of your favorites if you simply must have a taste.

Whether you are attending a potluck or hosting a backyard bash of your own, you can create healthy dishes that are sure to be a big hit. Neville says, “Try using broccoli slaw instead of coleslaw, toss in some shredded carrots, and toss with a light, low-fat poppy seed or yogurt dressing for a great salad that will be still be crunchy and delicious and lower in calories than the typical coleslaw.”

Summer brings a plethora of fresh fruits and vegetables that can be incorporated into your menu plan. If there will be grilling at your outing, provide some fresh zucchini and squash, mushrooms, onions, and peppers to toss on the grill.

The author of the Sonoma Diet, Connie Guttersen, RD, says, “Vegetable salads (excluding lettuces) prepared ahead of time will taste even better the next day after their flavors have had time together.” As a dipping option, she also recommends that you try one of the many whole-grain crisps options available such as oat crisps and whole-grain rice chips instead of high-fat chips.”

Hummus, fat-free bean dip, and salsa are great options that are not deal-breakers for your diet. Consider bringing a simple platter of cut veggies or fruit with a healthy low-fat dip, and celery stuffed with peanut butter or low-fat cheese.

Bring on the Burgers

If burgers are an essential component of your party, consider using lean meat patties or even turkey burgers. The fat content will be much lower. Veggie burgers are also quite tasty and give vegetarians more options at a cookout. Likewise, chicken or turkey hot dogs are also available as are meatballs if you are so inclined.

Most burgers are about 6 ounces, with a payload of 460 calories and 11 grams of saturated fat. And when you count the cheese, bun, and condiments, the typical picnic burger can top upwards of 780 calories! By simply cutting out a couple of ounces to make smaller patties, and using 90% lean meat, you can cut out 231 calories and 6 grams of saturated fat. A turkey burger, even at the larger 6-ounce portion, has a calorie content that is much lower at 289 with only 2.7 grams of saturated fat.

With veggie burgers, it is difficult to provide an accurate calorie content because there are so many different ways and ingredients used to make the patties. However, most veggie burgers without the bun will range from 70-250 calories—still much lower than either lean beef or turkey.

An alternative to burgers and hot dogs is grilled chicken breasts or fish fillets. These are healthy options that taste great and have such versatility when used with marinades and seasonings. One 6-ounce boneless and skinless chicken breast, grilled, will total around 276 calories. Grill a 6-ounce portion of fish and save even more calories with about a 185-calorie total.

What About Wraps?

Another favorite is sandwich wraps. Many people choose a tortilla instead of two slices of bread, thinking they are making a healthier choice. This is actually not true in most cases. Wraps are more condensed than bread and contain a higher fat and calorie content. Two slices of bread contain on average between 70-150 calories, depending on bread type. A tortilla is typically 170-200 calories. So, skip the wraps and just use whole-grain bread instead. You could set out a sandwich construction station where people build their own sandwiches using healthy sandwich stuffers and toppings.

Beverages

Picnics and potlucks usually have lots of soft drinks, sweet tea, and other high-sugar beverage options. Steer clear of those calorie busters, and opt for sparkling, flavored zero-calorie water, unsweetened iced tea, fresh ice water, or other low calorie beverages. Ice water with fresh lemon juice and a little no-calorie sweetener makes a lovely lemonade. If you are providing alcohol, choose spritzers and low-calorie options in lieu of calorie-heavy beer and mixed drinks.

Desserts

Many of us make it through a backyard party congratulating ourselves for our healthy food choices, right up until we see the dessert table. Then it all goes to naught. By choosing guilt-free desserts, you can still satisfy your sweet tooth without regretting it later. How about dishes of berries or peaches with light whipped topping or juicy slices of watermelon? One cup of peaches contains 61 calories. A cup of watermelon has only 47. One cup of strawberries has 49 calories.

If baked goods are a must, go with light angel food cake topped with berries or light whipped topping. One slice of angel food cake (1/12th of 10” diameter) has only 129 calories. By contrast, chocolate cake has 352 calories per slice (1/12th of 9” diameter), and one slice of pecan pie (1/8th of a 9”diameter) packs a punch with 503 calories.

A simple fruit platter with cantaloupe and different types of melons offers a cooling dessert for those wanting to make healthy choices. For a tropical twist, include mango, papaya, pineapple, kiwi, and coconut on your dessert platter.

Think a fruit platter isn’t exciting enough? What better way to cool off on a hot day than with popsicles? Just freeze blended fruit with Greek yogurt and honey in popsicle molds to produce a delicious low-calorie dessert that will cool everyone off and definitely won’t be ordinary!

Bringing healthy food to a potluck or providing those options at your own party is always appreciated, and it is something you can feel good about. You are helping yourself and others as well in your journey to better health.

Meal Kit Delivery Services: What Can You Expect?

Preparing balanced meals is a top goal for most of us, although we don’t always have the time, energy, or ingredients to make it a reality. And let’s face it, our own skill in the kitchen sometimes leaves us a little short, and the family starts begging for take-out alternatives.

If you are struggling to satisfy picky eaters, can’t find the time to get to the store and plan out healthy meals, or if you are facing specific eating restrictions among your family members, you might want to consider a meal-kit delivery service. These have become wildly popular because they are so convenient and offer great meal options. Catering not only to different cuisine preferences, but also to a variety of dietary restrictions, this could be your solution to those hectic nights when you really don’t have time to go to the grocery store and plan out dinner.

There are many different services available, but the plans are all similar. Just select which service you think would provide the types of meals best-suited to your family’s preferences, and then when you sign up, you choose how many meals you need per week. The services have some variability in cost, but they average out at about $9-$12 per meal. Many offer promo-codes, so before signing up, do some online searches to locate potential cost-saving coupons. It’s also a good idea to determine what time frame is needed when cancelling so that you will know in advance of taking any vacations or should you want to try a competitor for a while.

What Can You Expect?

You will receive high-quality, fresh foods in your kit, along with recipes and everything you will need to create your meals. You do need to have some basics on-hand, such as salt and pepper, cooking oil, and possibly eggs; all other ingredients are supplied in your kit. You do also need to have your own pots and pans, knives, and occasionally an item such as a blender, cheese grater, or mixer.

Tailored Options and Extras

Some meal-delivery services provide optional extras, such as the available wine-pairing offered by Blue Apron, or the select cuts of specialty meat which can be purchased as an add-on from Home Chef or Sun Basket. Want to enjoy a decadent dessert after that amazing dinner? PeachDish and Plated are two that offer a dessert option.

If you are trying to tailor your diet around specific restrictions such as gluten-free, vegetarian, vegan, or the Paleo-diet, then you may be surprised to learn that choosing a meal-kit delivery system might be an easier way to stick to the plan than going it alone. The Purple Carrot offers exclusively vegan meals, while Sun Basket has vegetarian, Paleo, as well as gluten-free choices. While some services only have a few recipes to select from each week, others have a wide assortment, so you should shop around to determine which service will best meet your needs.

In addition, some services assume that the person cooking has experience in the kitchen and there is variability in how much instruction you receive. Some very helpful resources offered by BlueApron and HelloFresh are their apps and video tutorials. This can really be a great asset for those among us who don’t have a lot of cooking experience and may need a little added help.

Whatever you are looking for, you can find a meal-kit delivery service that fits the bill with just a little looking. Signing up online is easy and straightforward, and with most you can pause or cancel your subscription just as easily. Below are some links to popular meal-kit delivery sites:

 

 

Eating Healthier: In-Season Veggies and Fruits

The arrival of spring brings more people out running, going to the gym, and dieting (sometimes “crash” dieting) to be prepared for spring break, spring and summer vacations, and to “become healthier.”

One way to become healthier is to improve the quality of the nutrients you consume by eating locally grown, in-season fruits and vegetables. In-season being the time of year when a fruit or vegetable is usually harvested, is at its peak ripeness, and is most plentiful.

You may see fruits and other produce in your grocery store during all seasons of the year, but much of the time, it has been shipped from a distance—even other countries—where it may have been many days since it was harvested, and it also may have questionable nutrient value.

Benefits of Eating In-Season Fruits and Vegetables

Flavor. The flavor is more intense: Freshly harvested produce just tastes better than produce even a few days older. Think of biting into a fresh, crisp apple that is so fresh it squirts its juices with each bite, or a fresh peach which gives off its inviting smell before you even bite into it.

Higher-quality nutrients. Produce picked before it ripens does not have enough time in the sun for the nutrients to fully develop in the flesh of the fruit or vegetable. In-season fruits and vegetables have a higher vitamin C content which lowers the risk of infections, unlike the infection risks from the pesticides and preservatives in canned and processed foods. Canned fruits and vegetables rapidly lose anti-oxidants like vitamin C, folate, and carotenes when they sit on store shelves, but freshly picked ones are loaded with these health-giving substances.

Price. Seasonal produce and fruits are in abundant supply, so the price per pound is less—making it not only better for you but also cheaper. For non-seasonal produce shipped from other places such as California and Mexico, the shipping cost is passed along to the purchaser, resulting in higher prices. Transported produce must be picked before ripening, chilled during transportation to prevent rotting, and upon arriving at its destination, possibly heated in a hothouse to artificially ripen, which changes the texture and taste as well as greatly reducing the nutrients.

Avoiding Contaminates. Because of the stringent regulations on food grown in the United States, we can feel safe consuming foods grown here (and if there is an outbreak caused by foods grown in some areas, we are notified and told to return or throw out the named food). However, many countries overseas (from which some of our vegetables and fruits are sourced) have very relaxed laws concerning chemicals that are sprayed on crops grown there. They may not conduct or regulate soil contamination tests to ensure safe ground in which to grow fruits and vegetables. In some of these agricultural areas, heavy metals and other toxic contaminates have been found coming from industrial sites located in or near the same areas.

Community. Most communities have a farmer’s market or food co-op, and these are not only great places to get the freshest of in-season produce, but you can also talk with the farmers who produce these foods and learn about the methods they use. It is a plus to be able to support farmers who work so hard to provide healthy foods for the community and to help build connections which benefit everyone.

If you don’t have the time to visit a farmer’s market, you can often find some locally sourced produce at your grocery store. Many stores will even have it labeled as locally grown.

Another option is to invest in a CSA (Community Supported Agriculture). Before harvesting time, you pay a lump sum to a local farm or group of regional farms. This gives you a “share,” which means that you receive weekly boxes of locally harvested and ultra-fresh produce. This arrangement is mutually beneficial since the farmer has improved cash flow to help with harvesting, and the share owner is guaranteed delicious and fresh produce from a known safe source.

A study from Johns Hopkins University and a recent one from the CDC (Centers for Disease Control) found that only 11 percent of adults consumed the recommended daily servings of vegetables and fruit. But more than half exceeded their daily need for protein and grains and ate excessive amounts of sugar, saturated fats, and salt.

All of us need to improve on the amount of fruits and vegetables we eat daily to become healthier. Eating in-season produce can help us to achieve that goal.  Click here and enter your state in the drop-down at the top of the page to see what fruits and vegetables are in-season in your area.

 

Eat from All Five Food Groups Daily to Improve Your Health

It’s always impressive when your waiter or waitress presents you with a plate of food that looks too pretty to eat. Many chefs say “we eat first with our eyes (saying attributed to an ancient Roman gourmet).” Have you ever noticed that the more enticing dishes tend to be visually appealing due to the variety of foods and colors displayed?

Eat from All Five Food Groups Daily to Improve Your Health

It’s hard to get that same mouth-watering effect when you have just one thing on the plate. Likewise, the greater variety of food groups you consume, the better the chance you are getting  sufficient quantities of vitamins and minerals from your meals.

According to the USDA Center for Nutrition Policy & Promotion(CNPP), an organization established in 1994 with the objective of educating and encouraging dietary guidance for all Americans, we should be following the MyPlate.gov model in order to make better food choices and eat healthfully.

The MyPlate model replaced the MyPyramid and the Food Guide Pyramid in 2011, and many people find it much easier to follow. Instead of a pyramid shape, the MyPlate image is designed to look like a place setting, with each of the five food groups displayed in the proper proportions on the plate. It is easy to understand and remember the right ratios of foods we should be eating when contemplating this visual tool.

The reason it is so important to eat from a variety of different foods is that each kind of food has different types and amounts of key vitamins and minerals. If you eat too much of one and not enough of another, you may find that you are lacking in some key nutrients, and over time, this may have a negative consequence for your health. In addition, choosing a variety of foods keeps your meals interesting so you won’t  become bored with your diet plan.

According to the MyPlate Plan, half of our plate should consist of vegetables and fruits, while the other half should be protein and grains. The portion given to veggies is a little bigger than that allotted to fruit, and the portion given to grains is slightly more than that for protein. On the top right of the image is a little circle as though for a drink. This is the dairy group and indicates the proportion of dairy we should have relative to all the other food groups. It is a slightly smaller area than that given to fruits.

The balanced diet presented in the MyPlate Plan is an ideal framework for healthy eating that is easy to remember and follow when creating meals at home or choosing what you want in a cafeteria or restaurant. Take a look at the MyPlate Plan visual tool.

The MyPlate image is not the only helpful tool provided by the CNPP to show you how much of each food group to eat; you can even get a personalized plan specific to your gender, height, weight, and activity level to help you ensure you are eating the right foods in the right quantities. Just go to: https://www.choosemyplate.gov/MyPlatePlan.

Which is Right For You – a Personal Trainer or Dietitian?

If you are serious about losing weight and getting in shape, you may be wondering whether you should hire a personal trainer or a dietitian to help you achieve your goals. With the many different diets that have risen in popularity and then faded to obscurity and the ubiquitous gyms and exercise systems claiming to be the best, making the right choice for yourself takes a little time and research.

One thing is certain: you need to ask yourself if your main goal is to lose weight or to get in shape? These two things are very different, though they are often believed to be the same. A person can be very thin but not very muscular, and likewise, someone may have been working on those muscles but still have a lot of pounds he or she needs to lose. How you answer that question will help you to determine if you may benefit more from the advice of a personal trainer or a dietitian.

When it comes to weight loss, exercising helps but is not nearly as effective in the short term as making changes in your diet. Shawn M. Talbott, PhD, is a nutritional biochemist and formerly acted as director of the Nutrition Clinic at the University of Utah. He said, “As a rule of thumb, weight loss is generally 75 percent diet and 25 percent exercise. An analysis of more than 700 weight loss studies found that people see the biggest short-term results when they eat smart. On average, people who dieted without exercising for 15 weeks lost 23 pounds; the exercisers lost only six over about 21 weeks. It’s much easier to cut calories than to burn them off exercising. For example, if you eat a fast-food steak quesadilla, which can pack 500-plus calories, you need to run more than four miles to ʻundo’ it.”

If you had a choice between jogging for thirty minutes to burn off the calories, or just eliminating two 16-ounce cans of soda, what would be the easier choice? For weight loss, seeing a dietitian for help in planning an appropriate diet that is safe and effective in helping you reach your goals is probably your best choice.

On the other hand, if you are not so much interested in losing weight as in developing your muscle mass, which will also help in long-term weight loss goals (more muscle increases metabolism), the personal trainer might be the way to go. A personal trainer can create a personalized regimen for you that will help you increase your strength, introduce you to new types of exercises, prepare you for any physical challenges you want to undertake (like running a 5K or marathon), help you stay motivated, and help you develop fitness goals that can ultimately encourage weight loss.

Whether your goal is to become more physically fit by increasing your muscle mass and overall strength, or to lose some weight, or both, the help of a personal trainer or dietitian will help you attain your goal faster with healthy practices and without injury.

Below are some professional organizations that you can contact to locate certified professionals:

 

 

Healthy & Quick Breakfast Ideas

We recently shared information about how important breakfast is for maintaining good health and starting your day off in a great mood. Now that you know some of the benefits of not skipping that morning meal, instead of hopping in the car with nothing to eat, here are some simple solutions that will guarantee you have the time to enjoy breakfast even when you are in a hurry.

Healthy & Quick Breakfast Ideas

The key here is making something fast. You don’t have to sacrifice deliciousness or healthfulness. Below are four of our favorite superfast breakfast options:

Berries and Oats Muffin – in the Microwave!
1/4 cup quick oats
1 egg
Small handful of blueberries
2 Tbsp brown sugar or Stevia
1Tbsp soymilk or almond milk (optional-for more moist muffin)

Put the quick oats, handful of berries, egg, and a sprinkling of brown sugar into a coffee mug. Mix until well-combined, then microwave for 1 minute on high. Take a peek at 45 seconds to prevent it from overflowing, and keep cooking in 30-second increments until the muffin looks firm.

Five Minute Microwave Quiche

1/3 cup shredded cheddar cheese
1/3 cup milk
1 egg
1 or 2 slices bacon or 1/4 cup bacon bits (optional)
salt and pepper to taste

Using a coffee mug, add the egg, 1/3 cup shredded cheddar, 1/3 cup milk, and salt and pepper to taste. You can optionally add some bacon or bacon bits as well. Using a fork or miniature whisk, beat thoroughly to mix well. Cover the mug with a paper towel and microwave on high for 3 minutes or until fully cooked. You may want to add spinach to get an even greater nutritional punch. Just make sure the spinach has had as much liquid removed as possible before adding to the cup.

Peanut Butter Protein Balls

1/2 cup ground flax seeds
1 cup old fashioned oats
1/2 cup semi-sweet chocolate chips
2/3 cup creamy peanut butter
2 tablespoons honey

These delicious little snacks are easy to make and their decadent flavor will make you feel like you are able to eat dessert for breakfast. The no-bake, super easy recipe is packed with fiber, healthy fats, and protein. With only five ingredients, this recipe means you have no more excuses not to eat breakfast!

Combine all ingredients in medium bowl. Stir until well combined. Refrigerate for 15-30 minutes to make them easier to roll. Roll into balls.
These may be stored in the fridge for up to a week if you can get them to last that long. Good luck with that!

Fifteen-minute Italian Baked Eggs 

With 5 minutes to prep and 10 minutes to bake, you can toss these babies in the oven and finish getting ready while they cook.

1 cup marinara sauce
4 large eggs
1/4 cup fat free or lowfat milk
1/4 cup shredded gruyere cheese
2 tablespoons freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
1/4 cup basil, fresh or dried

1. Preheat oven to 425 degrees F.
2. Lightly coat 2 10-ounce ramekins with nonstick spray or oil.
3. Pour marinara sauce into ramekins in even portions.
4. Add milk, both cheeses, and eggs. Season with salt and pepper to taste.
5. Bake until egg whites are cooked through and opaque, approximately 10 minutes.

 

Does Eating Breakfast Really Matter?

We’ve all been there in that morning rush when you are trying to get your lunch packed, make sure the kids have their lunches packed, and you’ve already spilled your coffee. It seems like everything in the universe is conspiring to make you late for work. You are tempted to skip breakfast, but your stomach is churning, and you know it really is the most important meal of the day— regardless of how cliché that may sound.

Does Eating Breakfast Really Matter?

Is it true? Is breakfast really that important? Well, according to dietitians, yes. It is! Not only does eating breakfast give your metabolism a kickstart—helping you burn calories all day long—but it helps your brain to focus, which is important whether you are heading to the office or heading to school.

Believe it or not, eating breakfast is also linked to maintaining a healthier weight. According to Christy C. Tangney, PhD, a clinical dietitian at Rush University Medical Center, “Studies have found that although people who skip breakfast eat slightly fewer calories during the day, they tend to have a higher body mass index, or BMI.”

Many studies have shown that eating breakfast is associated with having a better memory and concentration, a lower chance of developing diabetes, heart disease, having lower levels of “bad” LDL cholesterol, and having good health in general.

It is difficult for experts to say whether breakfast is the cause of these healthy traits or whether people who eat breakfast just also have healthier lifestyles.

In addition to benefits for your health, eating breakfast can affect your emotional outlook as well, improving your mood in the mornings drastically. Skipping breakfast, or any meal for that matter, can lower your blood sugar which not only leaves you feeling weak and tired, but also lowers your mental acuity, and often puts you in a bad mood.

British researchers conducted a study (published in the 1999 journal, Physiological Behavior) in which 144 otherwise healthy adults fasted overnight and then were separated into several groups the next morning. One group ate nothing, one group had a moderate breakfast, and the third group only had coffee. Over the next several hours the groups were monitored.

  • The group having had nothing to eat performed the worst on memory tests and felt the most fatigue at noon, four hours after waking.
  • The group consuming coffee did not feel fatigue, but had lower scores on mental skills tests than those who ate breakfast.

Other studies have turned out similar results. Dr. Tangney also points out in regard to adolescents, “Of more concern is that an association has been found between skipping breakfast and other risky behaviors like smoking and experimenting with drugs and alcohol.” So, including that all-important meal in your family’s daily routine may be helping in more ways that you can imagine.

If you often have no time to prepare breakfast in the morning, try keeping some ideas on hand that you can use to prepare the night before a quick grab-and-go breakfast. Muffins or mini-quiches can be made the night before, or perhaps just some simple biscuits with bacon and cheese that you only need to reheat in the microwave before you leave. There are many options that are easy to prepare in advance that you can serve all week long without having to spend hours in the kitchen or make yourself late getting out the door in the mornings. Your morning rush will be a little less stressful if you can just grab it and go.